Thursday, May 26, 2016

Pulut Hitam Chiffon Cake (Black Glutinous Chiffon Cake aka "Orh Bee Beh" Chiffon Cake) [26 May 2016]

Who is a fan of Pulut Hitam (Black Glutinous Rice aka "Orh Bee Beh")???


I personally like it very much, especially the sweet dessert soup, "Orh Bee Beh". However this is not really everyone's favorite.


Me, had already thought of buying this black glutinous flour for a loooooooong time but I hadn't make my trip down to Bake King that sold this readily grinded black glutinous flour.

Finally I laid my hands on this black glutinous rice and I had quickly baked a chiffon cake with it.


On my first attempt on this Pulut Hitam Chiffon Cake, the chiffon cake texture was a little too dense and the color of the chiffon was actually very close to light brown in color. The chiffon cake was left at room temperature, turning abit off the next day with a sticky texture.

I decided to make another one, this time adding more flour. The Pulut Hitam Chiffon Cake turned out perfectly and I had also added some coloring to make it in a lilac color.


Awfully loved this Pulut Hitam Chiffon Cake and it tasted really so much so like "Orh Bee Beh"!!!!

Using coconut oil and fresh milk as part of the chiffon ingredients, these gave the Pulut Hitam Chiffon Cake an extravagant fragrant yet light & healthier chiffon cake to indulge with.

This Pulut Hitam Chiffon Cake is best chilled and best consumed within 2 days.


Pulut Hitam Chiffon Cake
(Black Glutinous Chiffon Cake aka "Orh Bee Beh Chiffon Cake)

Ingredients
6 egg yolks
80ml fresh milk
50ml coconut oil
Pinch of salt
50g cake flour
100g black glutinous flour

6 egg whites
1/2 tsp cream of tar tar
80g caster sugar

Purple coloring, optional

Method
1. In a mixing bowl, add in the egg yolks, milk & oil (use hand whisk) and mix well.
2. Fold in the sieved flour, black glutinous flour & salt and mix well. Set aside.
3. In another clean mixing bowl, beat the egg whites yolk batter, mix well. Pour the egg yolk batter into the remaining egg white meringue and mix until with cream of tar tar until frothy. Gradually add in the sugar and continue to beat until stiff peaks.
4.Take 1/3 of the egg white meringue and mix into the egg ell combined.
5. Pour the batter into an ungreased 21-cm chiffon tube pan and baked in a preheated oven of 160°C for about 60~70 minutes. Remove from the oven and invert to cool completely before removing the chiffon cake from the tube pan.

 Do link back to MiMi Bakery House if you have used any information as published in this blog.

Tuesday, May 17, 2016

Kek Lapis Pandan Chocolate 香兰巧克力千层蛋糕 [17 May 2016]

I hadn't heard any one telling me that these lapis wasn't good.


Everyone whom had tasted these lapis had thumbs up for them. 

So did I.

I simply loved these soft & moist lapis.

And I think...flavored lapis was better for me as it didn't taste that buttery like the original ones...


And today I had made a Pandan & Chocolate flavor.


These lapis were made in a hurry. I had "dated" hubby for lunch and I was counting down my time as I hadn't had quite enough time to finished up the lapis.


But lucky hubby was patient enough to wait for me to finish up my 18th layer of batter.


Yes, the 18th layer of Kek Lapis was finally completed, and I was so pleased with it.


Ok, gotta go now for my laksa lunch and back home to enjoy my tasty Kek Lapis Pandan Chocolate.

Join me???


Kek Lapis Pandan Chocolate
香兰巧克力千层蛋糕



Ingredients


250g unsalted butter
100g sugar
2 tbsp condensed milk

10 yolks
1 tsp vanilla essence
1 tbsp Bacardi Rum

65g Hongkong flour
1/4 tsp baking powder
1/4 tsp Rempah Kueh 
(Lapis Cake Spice(Mixed Spice)

4 egg whites
1/2 tsp cream of tar tar
30g sugar

Colors
1 tsp of Chocolate Emulco
1/2 tsp of Pandan Essence


Method:

1. Preheat oven to 180°C. Double lined a 17-cm (6-inch) square pan and set aside.
2. In a mixing bowl, beat the butter, sugar & condensed milk until pale & creamy, about 10 mins.
3. Gradually add in the yolks, rum & vanilla essence, mix well. 
4. Fold in the flour, baking powder and Rempah Kueh and mix until well blended. Set aside.
5. In another clean mixing bowl, beat the egg whites with cream of tar tar until frothy. Gradually add in the sugar and continue to beat until stiff peaks.
5. Take 1/3 of the egg white meringue and mix into the egg yolk mixture, mix well. Pour the egg yolk mixture into the remaining egg white meringue and mix until well combined.
6. Divide your batter into 3 portions: Each batter is about 42g /per layer.
7. Pour the 1st layer of original batter and bake it  at 180°C for about 2 minutes, using GRILL mode. Alternate the batter with pandan, and repeat the process until the batter has been used up. Bake the final layer at 150°C for 3-5 minutes, using top & bottom heat.

Note:
^Each oven's heat differs, thus plus adjust the temperature accordingly.
^You can lightly greased every two layers with melted butter to get a moist lapis.
^You can press the lapis gently after baking each layer.


Do link back to MiMi Bakery House if you have used any information as published in this blog.