Thursday, May 29, 2008

Something Old....Something New.....

Stealing a line from the popular prose, I thought I had better post some of those photos which I have saved in my temporary folder since December 2007. I was really busy during that period and could not find the time to post up the pixs. So here goes..

But first, let me do the New.

Steamed Honey Cake
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I just love the slightly chewy texture and the honeycomb structure. This Honey Cake or Ma Lai Koh is different from the usual Ma Lai Koh in that the batter has to go through two stages of proofing totalling more than 17 hours prior to steaming. I suppose that is why this cake has the lovely vertical tunnels versus the conventional type which is more like a dense sponge cake.

Ingredients:(Adapted from Traditional Koh Kuih, Lap Mei & Cookies, Y3K Publications, Malaysia)
(A)150g low protein flour or Lily flour
150ml water
1-1/2 tsp instant yeast

(B) 200g castor sugar
1 tbsp honey
1/4 tsp salt

(C) 7 eggs
60g low protein flour
50ml corn oil

(D) 1 tsp baking powder
1 tsp bicarbonate soda
2 tsps water
1/8 tsp alkaline water

Method:
1) Mix ingredients (A) in a big mixing bowl. Cover with cling wrap and proof for four to six hours.
2) Transfer mixture to a mixing bowl and add in ingredients (B) and beat till sugar is dissolved. Add in the eggs and beat well. Add in the remaining ingredients (C) and continue to beat well. Strain mixture into a basin and proof a second time for 10 to 12 hours.
3) Prepare an 8" bamboo steaming basket by lining with two layers of cellophane paper and securing it firmly with twine.
4) Mix baking powder, baking soda and water from (D) together. Mix it into the proofed batter. Add alkaline water, mix well.
5) Pour into the steaming basket and steam over high heat for 30-35 minutes. Cake is done when skewer inserted comes out clean.


Lemon Cream Cheese Cupcakes
Thank you Jenny for sharing the lovely, yummilicious recipe with me. I have made these cuppies thrice and each time, I get rave reviews from friends, relatives and colleagues who just can't get enough of these soft and lemony morsels topped with a tangy lemon frosting. Two variants here, with Chopped Walnuts and with Dessicated Coconut.
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Now for Something Old ~ Circa December 2007 and February 2008.

Mini loaves of brandy infused Christmas Fruitcakes for giving away to friends. This is my favorite fruitcake recipe from the Australian Women's Weekly. It is really more fruit than cake and is not overly sweet as I reduced those sickenly sweet glaced cherries, mixed peels and increased the more acidic fruits like sour cherries, cranberries and apricots.
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For the Chinese New Year, I gave the Koi Fish Nian Gao (Sweetcakes) a miss and made some auspcious Gold Ingot Sweetcakes instead. It was really a tough act trying to balance the pointy ends of the plastic moulds during the steaming process without toppling them over.

The Ingots, with the moulds removed and ready to be served.
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The rest of the Ingots were packed (with their plastic moulds) into traditional wooden boxes as gifts for relatives during the rounds of Chinese New Year visitation.
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Oh and I did managed to bake some cookies and made some Fried Spicy Peanuts too.

Buttery melt-in-the-mouth Belinjau Cookies. They are both good and bad at the same time. Good because you just cannot stop at one. Bad because, with each piece you pop into your mouth, you are mentally totalling up the additional calories and promising yourself 'this will be the last piece'.
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The shelled and skinless peanuts are marinated in a five-spice and red fermented beancurd mixture and then deep fried to a golden brown. The crispy crunchy nuts are definitely a good accompliment to a mug of ice cold beer!

18 comments:

Yuri said...

Hi Rusti

I've been reading your blog without leaving comments as I know you may not have time to respond. Just want to tell you how much I enjoy your blog as well as the recipes!

karlsfoodie said...

ooi..whr's the sarawak cake? haha

Rusti said...

Hi Yuri
Thanks for being my silent supporter. Yup I have very busy of late but I am now having my semester break so I could find some time to bake and post. Next sem would be from July till November and you will see me all quiet again. Thanks for reading again.
Ginny

Rusti said...

Jo,
Wait...I want to try Sarakwak Cake Version II, the one with Milo and then I will post together. Stay tuned.
Ginny

paulchoo said...

Dear Rusti,
I love fruit cake,has been searching for a recipe.Do u mind to email the recipe to me?My email address is tgekchoo@gmail.com.Thanks in advance.

Rusti said...

Hi Paul
The Rich Fruit Cake recipe has been emailed to you. Hope you like it.
Ginny

Anonymous said...

Hi Rusti,
You always make the cakes you bake look so good. I love the presentation and packaging of your Christmas fruit cakes. It is simply awsome. Could you also kindly send me your version of the recipe. My email address is christinatan@tiffanymcgallen.com
Many thanks.
Christina

Paulchoo said...

Dear Ginny,
I hv received the rich fruit cake recipe.Many thanks to u.

Mums of 3s said...

Hi,

Possible to email me your Lemon Cream cheese cupcake recipe?

kidzinc.co@gmail.com

Thanks a lot :)

Joanna said...

Hi Rusti, I am another one of your silent supporters too :-)

I would love to try your fruit cake recipe too (have to start practicing now for Christmas!!)

And also peanuts with five-spice & fermented beancurd recipe please - it just looks too sinful to give it a pass! Thanks in advance. jlow050505@hotmail.com

Anonymous said...

Hi Ginny,
Wld love to try on ur favourite fruit cakes recipe, Wld u care to share? oso, the recipe for the fondant cake? many thks =)

kogas5@yahoo.com

ChezzyHeart said...

Hi Ginny,
May u share the yummy x'mas fruit cale & cranberry apricot buttercake ppls? thank you...^^

Khim

ChezzyHeart said...

Forgot to leave down my email :P

tmcupcakes@gmail.com

Thanks!!

khim

CS said...

Hi Rusti,
My mum loves fruit cakes and was thinking of baking it for her during Christmas. Could you kindly share the receipe with me if possible? My email address is chengsong88@yahoo.com. Thanks,

Ross said...

Hey Rusti

Can I ask - why do you use alkaline water in the recipe? Is the bicarb not alkaline enough?

Would love to know!
Ross

Rusti said...

Hi Ross
Wish I knew the answer. I just followed the recipe. Sorry.
Ginny

viagra online said...

what delicious cakes, I want to eat the steamed honey cake and the lemon cream cheese cupcakes.,I do not where I can buy those. can someone help me?

Online Bakery said...

they looked perfect for any occasion. great post!cakes on line