Tuesday 24 May 2005

Pandan Kaya Cake

Made this Pandan Kaya Cake on Monday and the steps are rather easy to follow but it requires a lot of ingredients which might not be worth making if you have a small family.  As you can see from the above, my cutting skill to divide the layers of the cake is still not good enough with uneven layers.

Although I follow the recipe to dot but but I think the taste of the kaya was rather light as compared to those sold in the bakery. Perhaps I should have reduce the amount of water and increase the coconut milk for a more creamy taste. But overall this is still a "pass".

Ingredients For Cake:
250g Sponge Mix Flour
4 eggs
1 Teaspoon Ovalette
50ml Coconut Milk/Water
80g Melted Butter
1.5 Teaspoon Pandan Essence

Methods On Cake:
1. Whisk Flour, ovalette and eggs till creamy and thick
2. Slowly pour in the coconut milk or water then whip the batter till light and fluffy.
3. Next stir in the melted butter and pour into a 9" round mould.
4. Bake at 180 degree for 30 minutes or when a skewer inserted in the centre and comes out clean.
5. When cake is cooled, slice cake horizontally into two or three layer and sandwich it with kaya jam.

Notes: You can obmit the ovalette if you don't have.

Ingredients For Kaya: (Use for 9” cake tin)
1000ml Water
400g Sugar
100g Butter (to make the texture more smooth)
300ml Water
500ml Coconut Milk
160g Hoon Kueh/Green Bean powder
1 Tablespoon Agar Agar Powder
1.5 Tablespoon Pandan Essence

1. Bring 1000ml water, sugar and butter to boil.
2. Mix coconut milk with water (300ml), hoon kueh powder, instant jelly and coloring together and add into No.1 and cook till thick. MUST BE BOILED. (If you find that it is not thick enough, you can use a bit more hoon hueh to mix with some water and add in)
3. Surround the cake with a cake 9 inch cake ring and put a layer of cake in then follow by kaya, then cake, then kaya, depend how many layer u want. Top must be kaya. (If you are using cake tin, then kaya first and then cake then kaya and last layer is cake)
4.Chill in fridge for at least an hour or when the kaya is firm before cutting.
5. Using a knife to go around the tin to loosen the cake, cut into slices and serve.

Thursday 5 May 2005

Coke Pork Ribs

  Coke Pork Ribs (using Happy Call Pan version) was one of the dishes that I cooked yesterday and we all agreed that it taste similar to  "Pai Gu Wang". Before trying this recipe I still have doubt that it might not taste nice by just using Coke as the main ingredients and also the smell of the dish also seems funny during the cooking process. But after about an hour of stewing in low heat, the colour starts to turn more appetizing instead of light pink and the sauce was thicken up too. So if you are curious with its taste, do try out this recipe since you only required 3 ingredients such as; spare ribs, coke and LKK Char Siu Sauce.

500g Prime Pork Ribs, cut smaller pieces
2 Tablespoons Lee Kim Kiet Char Siew Sauce
½ Can Of Coke

1. Wash and pat dry the ribs then marinate it with char siu sauce, ½ Tablespoon cooking wine, 1 teaspoon dark soy sauce and dash of pepper.
2. Set aside in the fridge for at least an hour or overnight.
3. Pour all the spare ribs together with the marinade sauce into a non-stick saucepan or pot. Add in coke and simmer on low heat until meat is soften and sauce had thicken.

a) You had to turn the ribs a few time so as to get it coated with the sauce in the pan.
b) If you want your pork ribs to have a nice dark brown colour, you can add another 1/2 teaspoon of dark soy sauce while simmering.