Ice cream pie (apam malaysia)

Ice Cream Pie..( apam malaysia)

This recipe of steamed cake (apam) is from my mom when she was still with BAKAT ( it's a club of army wives). She got quite a number of recipes but my father accidently burnt them few years back when he did the spring cleaning.. Only few recipes she can remember and this is one of them may be because of its easy to remember..I used to make this when I was 10 years old but with her help of course..and I called it '1234 cake' from its measurement..

1 cup ice cream soda/ seven up
2 cups caster sugar
3 cups all purpose flour
4 eggs
rose flavour
red colouring ( or whatever you like..green, blue, purple or even can substitute with chocolate paste)
paper as mould ( 10cmx15cm paper to be shaped like ice cream cone or 'kacang puti' cone)

Method:

Heat up the steamer. Arrange the paper mould into the hole.












Beat the sugar and eggs until light and fluffy. Gradually add flour alternately with ice cream soda. Lastly add a dash of rose flavouring. Take about quarter part of batter and add red colouring and mix well.









Take a tablespn full of plain batter into the mould followed by a teaspoon of red batter. Steam for about 15 minutes. Serve hot or cooled..

Kuih Seri Muka

Kuih Seri Muka

Traditional Malay Kuih is yet another challenge to me because I seldom make them. I mostly buy them though..(because I can get variety of nice Malay kuih then..) I got this recipe from my neighbor in Puchong, kak Mah and find it very useful cause I used to make them without any proper recipe before...and in the end sometimes it turned out ok but sometimes not. And to my friend Kay, I think you should try this out for your sweet Iman..

So here it is:

Ingredient A -for the base:

500g glutinous rice (pulut) - soak with water for few hours
2 cups coconut milk
pinch of salt

For the top batter, Put all into blender:
2 cups coconut milk
1 cup flour
2 eggs
1 cup sugar
1/4 cup pandan extract ( 2 pieces of pandan leaf + 1/4 cup of water- blend together)
green colouring

Note: After getting good comment from my fellow baker friend, Chef C, here is how I make the pandan extract. I use 2 pieces of pandan leaves cut into small pieces, put in the blender then add 1/4 cup of water and switch on.. Then strain them and there you'll get the green colour pandan extract cause I don't like to use the artificial flavour that you can easily get from baking store.

Method:

Mix well glutinous rice, coconut milk and salt. Steam over medium heat until cooked. Brush some oil in an 8 inches tray and pour in cooked glutinous rice. Press with a banana leaf ( I use small plastic )until very firm. Blend green layer ingredients together in a blender or food processor and strain for several times. Pour topping onto glutinous rice and steam for 20 - 25 minutes over low heat until it sets. Leave kuih to cool completely before cutting it . Serve and enjoy..

Pumpkin Muffins

Pumpkin Muffins

Ingredients A:

1 1/2 cups granulated sugar
1 2/3 cups flour
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt

Ingredient B:

2 eggs
1/2 cup cooking oil
1/2 cup milk
1 cup mashed baked pumpkin

Method:

Put ingredient A to B. Mix well. Scoop into muffins cup and bake for 20 mins at 180 deg cels.

Carrot Cake (courtesy of friend Nor Azian)

Slices of plain carrot cake...


Carrot Cake with cream cheese frosting...

Carrot Cake...another cake that have many version on its own. I have tried the recipe given by my high school friend Marina Ismail..and this is another recipe by my University's friend Nor Azian and yet she got it from her mom-in-law. I have tried the cake that she baked during a meet up at Nik Fazlin's house recently and really love it. It's so easy and don't even need a mixer..

A -
2 CUPS FLOUR
1 3/4 CUPS SUGAR
1 CUPS DESC. COCONUT
1 CUPS WALNUT
2 T/S BAKING POWDER
1 T/S SALT
2 T/S CINNAMON POWDER

B -
4 NOS EGGS
1 1/2 CUPS COOKING OIL
3 CUPS CARROT - grated
1 T/S VANILLA

then A + B = CARROT CAKE...bake for 45min 180F...