KEK LAPIS CEMPEDAK

Kek Lapis Cempedak

Cempedak Puree Ingredients: 600g Cempedak (flesh) 8 tbsp sugar (adjust to taste) 1/4 cup water Ingredients: A (sift) 140g cake flour / Hong Kong flour 30g skimmed milk 1 tsp double acting baking powder Ingredients: B 550g Butter (Golden Churn) / Anchor butter 120 ml condensed milk 2 tsp vanilla essence Cempedak Puree Ingredients: C 24 egg yolks 6 egg whites 270g icing sugar / 200g castor sugar 1 tbsp ovalette (full) Baking pans : 10” x 7” x 3” 8” x 8”

Cempedak Puree Bahan-bahan: 600g cempedak 8 sudu gula pasir 1/4 cawan air Bahan: A 140g tepung kek (Prima) / Hong Kong flour 30g Susu skim 1 sdk double acting baking powder Bahan : B 550g Butter (Golden Churn) / Anchor butter 120 ml susu pekat 2 sudu teh esen vanila Cempedak Puree Bahan : C 24 kuning telur 6 putih telur 270g gula icing / 200g gula castor 1 sudu besar ovalette

KEK LAPIS PRUNE

Kek Lapis Prune / Prune Layer Cake

Kek Lapis Prune / Prune Layer cake Pitted Prunes Ingredients: A (sift) 130g cake flour / Hongkong flour 30g ice creamed powder strawberry (Non milk Fat) or skimmed milk 1 tsp baking powder 1 tsp rempah kueh (Lapis cake Spices) Ingredients: B 250g Anchor Butter 200g Wijsman butter (Wysman) 3 tbsp condensed milk 180g icing sugar (sift) / 100g castor sugar 2 tsp vanilla essence 2 tbsp golden syrup (optional) Ingredients: C 24 egg yolks 6 egg whites 100g icing sugar / 100g castor sugar 1 tbsp ovalette (full) Baking pan 10” x 7” or 8” x 8”

MANGO STICKY RICE

Thai sweet dessert, Mango Sticky Rice made from steamed glutinous rice with coconut milk and ripe mangoes. Here comes the Mango season, love the amazing taste of mango sticky rice. A sweet dessert we can easily make at home! 

Mango Sticky Rice

Recipe

Ingredients:

Mango
500g glutinous rice
(soak in water for 1 hour)
400 ml  Coconut cream
4 Pandan leaves
6 - 8 tbsp sugar
1 tbsp cornflour
Salt to taste


Step 1
Sweet Coconut syrup
2 cups water
200 ml Coconut cream
2 pandan leaves
6 - 8 tbsp sugar (adjust to taste)
Salt to taste


Method
Making Sweet Coconut syrup

1. In a saucepan pour 2 cups water, 2 pandan leaves, 8 tbsp sugar and salt to taste.
2. Stir until sugar dissolve and pour coconut cream
3. Simmer for 5 mins, remove pandan leaves and set aside

Step 2

Method 1
1. Soak glutinous rice for 1 hour and rinse
2. Steam glutinous rice for 15 mins and fluff.
3. Steam for another 15 mins.
4. Sprinkle a little water over the rice (if needed)
5. Cook time: 30 - 45 mins (depends on the type of steamer)

Method 2
Steam glutinous rice in 2 batches for 15 mins, fluff and steam for another 5 mins
Cook time : 20 mins

Step 4
Place steamed glutinous rice in a bowl
Pour 2 cups  Sweet Coconut sauce and mix well (adjust to taste)
Steamed rice will absorb the sweet coconut sauce


Step 3

Add 6 tbsp sugar and salt to taste
Stir until sugar is dissolve, pour coconut cream and let it simmer for 5 mins


Step 5

Creamy Coconut Sauce
2 cups water
2 pandan leaves
200 ml coconut cream
1 tbsp cornflour
Salt to taste


Cornflour mixture
1 tbsp corn flour
1/4 cup water


Method
Coconut Creamy sauce
1. Pour 2 cups water, 2 pandan leaves, 200 ml coconut cream and salt to taste
2. Mix 1 tbsp corn flour and 1/4 cup water
3. Remove pandan leaves and poor corn flour mixture


Sticky rice serve with mango and Creamy Coconut sauce

KEK MARBLE

Marble Cake

Recipe

Method 1

Ingredients

5 eggs yolks 

5 egg white

250g Anchor Butter (melted)

230g icing sugar

2 tsp vanilla essence

150 ml condensed milk

3/4 tbsp sponge cake emulsifier (ovalette)

1/4 tsp salt (optional)

Dry ingredients: Sift

240g self raising flour

1 tsp double acting baking powder

2 tbsp skimmed milk / ice cream strawberry milk powder

Pre-heat oven @ 160ºC 

Steps:

Whip 5 egg whites until stiff,  gradually add icing sugar 

Add egg yolks one at a time,  condensed milk,  2 tsp vanilla essence, 3/4 tbsp sponge cake emulsifier (ovalette)

Pour melted butter and add dry ingredients

Bake @  170ºC - 180ºC oven mode (top & bottom heat) for 50 mins

Red / Green colouring

Chocolate Emulco

Strawberry Emulco

Optional:

2 tbsp Cocoa powder + 2 tbsp warm water (Van Houten)

2 tbsp Nutella

Method 2

Recipe 

Ingredients

5 eggs  

250g Anchor Butter / Planta Margarine

230g icing sugar or 170g castor sugar

2 tsp vanilla essence

150 ml condensed milk

3/4 tbsp sponge cake emulsifier (ovalette)

1/4 tsp salt (optional)

Dry ingredients: Sift

240g self raising flour

1 tsp double acting baking powder

2 tbsp skimmed milk / ice cream strawberry milk powder

Pre-heat oven @ 160ºC 

Steps:

Sift flour, skimmed milk and double acting baking powder

Grease 8" x 8" x 3" the base and sides of baking pan &  line with greaseproof paper (Do not grease on paper)

Cream butter and icing sugar until light and fluffy

Add eggs one at a time , vanilla essence, condensed milk, sponge cake emulsifier (ovalette) and salt (optional)

Gradually add the flour and mix on low speed until combined

Pour 1/3 plain batter and mix with ( cocoa powder + warm water ) / chocolate emulco / Nutella or other colouring

Pour batter into baking pan and use chopstick or knife to swirl the mixture

Bake @ 170º - 180 º C oven mode (top & bottom heat) for 50 mins