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 cold egg yolks 6 cold 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 (sejuk) 6 putih telur (sejuk) 270g gula icing / 200g gula castor 1 sudu besar ovalette

KEK LAPIS PRUNE

Kek Lapis Prune / Prune Layer Cake
Pitted Prunes Ingredients: A (sift) 130g cake flour / Hongkong flour 30g strawberry ice creamed powder strawberry 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 cold egg yolks 6 cold egg whites 100g icing sugar / 100g castor sugar 1 tbsp ovalette (full) Baking pan 10” x 7” or 8” x 8”

Note: Rotate cake tin in the oven to cook evenly or brown on all sides at the end of baking Double the recipe to make 2 Lapis Cakes - Use 2 baking pans size 8" x 8" baking pan (20 layers)

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

Marble Cake 1 Ingredients 5 eggs 250g Anchor Butter / Planta Margarine 230g icing sugar (recommended) or 170g castor sugar 2 tsp vanilla essence 150 ml condensed milk 1 tbsp sponge cake emulsifier (ovalette) 1/8 tsp salt 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 Bake @ 170º - 180 º C oven mode (top & bottom heat) for 50 mins Note : You can use 30 ml evaporated milk as substitute for skimmed milk Marble Cake 2 Ingredients: 5 eggs yolks 5 egg white 250g Anchor Butter (melted) 230g icing sugar 2 tsp vanilla essence 150 ml condensed milk 1 tbsp sponge cake emulsifier (ovalette) 1/8 tsp salt Dry ingredients: Sift 240g self raising flour 1 tsp double acting baking powder 2 tbsp skimmed milk / ice cream strawberry milk powder Red / Green colouring 1 tbsp Nutella or 2 tbsp Van Houten Cocoa Powder + 2 tbsp warm water Note: You can double the cake recipe, use 10" x 7" x 3" and 8" x 8" baking pans and bake for 50 - 70 mins depends on the size of the pans