Ang Ku Kueh (Red Turtle Rice Cake)

Thanks to the mom and sis LeeLi for sending the Ang Ku mold to me. My first attempt and it is a success. Not only it looked great but it also tasted great. Thanks to Lily's recipe http://lilyng2000.blogspot.com/2005/09/ang-koo-ah-mah-chew.html. I used parchment paper instead of banana leave.

Kuih Lapis

This recipe is from http://lilyng2000.blogspot.com/2005/07/kuih-lapis.html. I modified it slightly by playing with the colors. I alternated the layers with white and green and end it with red.

Whipping Cream Tips

Nothing can replace the taste and creaminess of real whipped cream.

Here's how:
1)Begin with thoroughly chilled cream.
2)Chill mixing bowl and beaters.
3)Whip the cream on medium speed.
4)Add sugar (2 tablespoons to 1/4 cup granulated) and any flavorings while whipping cream.
5)Cream is whipped when soft peaks form.
6)For vanilla-flavored whipped cream, add 1 teaspoon of vanilla extract.
For a chocolate flavor add 2 tablespoons cocoa with 2 tablespoons of sugar.
For coffee-flavored cream add 2 teaspoons instant coffee granules and 2 tablespoons sugar.
One teaspoon to 1 tablespoon of your favorite liquor and liqueur flavors work as well.

Tips:
Use cream that has either a 36 to 40 percent milk-fat content (heavy cream) or 30 to 36 percent (light whipping cream).
Don't over-whip the cream. It turns to butter.
Sweeten whipped cream to taste, and depending on what it accompanies.

http://baking.about.com/cs/hintsandtips/ht/whipcream.htm


Tired of your whipped cream separating by the second day? Do what the professional do.

Here's how:
1)Soak plain gelatin in cold water for 5 minutes.
2)Dissolve by placing it in a container over a small pot of simmering water.
3)Whip the cream until barely stiff.
4)Add melted gelatin all at once to cream during whipping.
5)Stop whipping when cream forms soft peaks.

Tips:
For 1 cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
For 2 cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold water.
For 6 cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.

http://baking.about.com/cs/hintsandtips/ht/stabilizewhip.htm

Black Forest Cake

After several serious attempts, I got it to taste right - the cake has risen! I wish it look better. I used the same ingredients as my Pandan Chiffon Cake, with the following substitution:

1) pandan paste with 15g cocoa powder.
2) coconut milk with regular whole milk.

After the cake is done baking, I turned the cake upside down and cooled it over a wine bottle. After cooling, I cut the cake into 4 layers and soak it with cherry brandy syrup (130g water, 50g sugar, 30g cherry brandy/kirsch).

I layered each layer with chocolate cream (50g sweetened dark chocolate, 220g whipping cream), dark cherry mixture (1 canned of pitted sour cherry - halved, 40g sugar, 20g cornstarch), whipping cream (beat the whipping cream with icing sugar until stiff).

To decorate, I used chocolate shavings from Ghiradelli blocks and maraschino cherries.


Check out Lily's version, if you have time. How I wish mine look as good as hers. http://lilyng2000.blogspot.com/2006/03/black-forest-cake.html

Pandan Chiffon Cake

After many failures, I finally found a Pandan Chiffon Cake recipe that works. Thanks to Little Corner of Mine.
http://www.blogger.com/profile/7668014


Ingredients:

(A)
1 3/4 cup all-purpose flour,
sifted1 Tbp. baking powder
1 tsp. salt
1/2 cup sugar

(B)
1/2 cup vegetable or canola oil or olive oil
6 egg yolks
3/4 cup coconut milk
1 tsp. pandan paste

(C)
6 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar

Steps:

1. Preheat oven to 350'F (175'C).

2. Combine (A) in a bowl. Stir well to blend. Make a hole in the center of the mixture. Put (B) in the center. Beat with an electric mixer until smooth, from inside first. Note: it is important that you beat well. I took at least 4 to 5 minutes.

3. Put (C) in a clean big bowl, egg white in the center, sugar and cream of tartar on the side. Note: it is important that the bowl and beater is clean. Beat (C) until moist peaks formed. Beat egg white first and gradually incorporate the sugar and cream of tartar into the mixture, until stiff and shiny peaks are formed. Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly. Note: it is important to mix thoroughly, but gently. Turn batter into ungreased 10" tube pan.

4. Bake for 60 mins or til a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.