Steam Pandan Cake – Experimenting

Steaming craze continue to manifest in me… and now it has made it’s way to my mummy! *evil laughter* both of us have been spending a lot of time in the kitchen together, steaming. >,< yes, trying to discover the steam pandan cake which suits our taste. Really enjoy her company in the kitchen, where we discuss and work our way to perfecting our recipe. It feels like a project, starting from brainstorming to planning to development to evaluation(we munch as we steam! By the end of 3rd batch, we both cleared 6 of them >.<) *rub chin* But this project is so much enjoyable than any others! love ones + hobby = CLOUD NO. 10. (Somewhere higher than cloud no.9!) *giggle*

We did 3 batches… :p as u can see~ with slight variation among the ingredients. As it progresses, the color gets better just as the taste mummy freshly squeezed pandan juice just for this steaming session Here’s the pics of our 1st batch…

 

 

 

 

 

 

 

 

 

 

Followed by 2^nd batch~ with additional pandan juice.

 

3^rd batch! With additional coconut milk + pandan paste (for the nice green tone) taste like soft moist pandan chiffon cake!

Family members are all very satisfied with the 3^rd batch… Daddy brought some to work, and was telling me that these remain soft and moist. His car was also filled with the nice aroma of pandan + coconut! hee~ will be experimenting more with this recipe! *nod*

- .: Amanda :.

Steam Banana Cake

My all time fav. steam cake! <3 Recently pulled out this old recipe =X “magnet-ed” under the collection of display magnets on the fridge door. Always wanted to make this myself, that’s the main reason y the recipe was on the fridge door. Time flies and it has been there on the fridge door for close to 3 years. >.< This beautiful recipe was generously shared by a friend’s mother… every time she made this, she will always be sharing it with me! it has been a long time, therefore i decided to pull out the recipe and make some for myself! Handed down traditional recipes are wonderful recipes! *nod* I love the soft fluffiness and simplicity of this cake. + the nice aroma of bananas~ *inhale*

YUM YUM! instead of steaming 1 huge cake, and slicing them up for serving, i steam them in my muffin pan lined with muffins cups. In 2 days, i made these 4 times! :X they are really easy and great! mummy’s friends love them so much that they requested to pack some home for their family! LOL! I felt good… *float around* though it was not my own recipe, but i was given a really good one!

Ingredients: (6 big muffins)
2 Eggs
100g sugar
2 ripe bananas, mashed (200g)
150g Self-raising Flour
1/8 tsp Baking Soda
75g oil (any flavorless oil)

Steps:

1. Sift together self-raising flour and baking soda, set aside.
2. In a mixing bowl, whisk together Eggs and sugar till ribbon stage.
3. Mix in mashed bananas, beat till combine.
4. Gently fold in flour mixture and Oil, taking care not to deflate the eggs and sugar mixture.
   
5. Pour Batter into muffin pan, lined with muffin cups.
6. Steam over high heat for 15mins or till an inserted skewer comes out clean.

Verdict?
it is sooooooo good! u MUST try it! + it is easy to make healthier and they store very well. As u can just throw them into the fridge, before consumption, heat them in the steamer for a couple of mins, and u get hot, soft and fluffy cake!

-.: Baker Lee :.

Healthier Choice?

*laugh* sometimes i feel like some animal in the zoo =X well, i shouldn’t be complaining since i have a colorful selection of healthy fruits 2 serving of fruits and vegetables a day for a healthy balanced diet! have you taken yours?

Recently the steamed goods virus got into me, i am in fact more keen in steamed goods than baked goods! For the past week, I have been experimenting with them! made a few different kind of steam cakes… <3 steam cakes, as they are a much healthier option compared with baked ones. They store really well, simple ingredients and are supposed to be very soft and fluffy (if u get the proportion right!) ~

1^st up, generously shared by Aunty Yochana. Hong Kong Style Ma Lai Koh, which is in fact steam egg sponge cake. Normally serve in dim sum restaurants.

Next, Cecily’s Steam Sponge Cake! Added some raisins in and made them into muffin size. Grab and go!

Steam steam~ more steam goods coming for sure!

- .: Amanda :.

Easter Special III – Hot Cross Biscotti

*wave*
Happy Easter!

Part 3 of my Easter Special, is just like the previous two parts, all following the hot cross theme. Key ingredients, dried fruit, spices and top with a cross. Last night, my conversation with good pal, Ling goes something like…..

Me: girl… what should be my next hot cross product? Hot cross cake? Hot cross biscotti? Or? O.o

Ling: Biscotti of cos!! Cos I love them. Plus cinnamon and dried fruits goes well with biscotti.

Me: LOL, >.< alright! That’s it! But I have never baked biscotti before! Dare to be my guinea pig n test it out for me?

Ling: I DARE!!

So off I went in search for a biscotti recipe which consists of the stated key ingredients when I came across Tartelette’s post on Lenox Biscotti, based on the Dorie Greenspan’s Baking From My Home To Yours. a perfect chance for me to try out another Dorie’s recipe before investing on her book! Tartelette did abit of tweaking to the recipe and made a cranberry version of this recipe, it was that delicious that she made another batch right after!

“If you want a foolproof recipe that you can adapt to your heart’s content, well look no further.” – Tartelette

WOAH! I’m fully convinced that this is the recipe for me!

Lenox Biscotti, from Baking From My Home To Yours

Ingredients:
1 1/2 cups (190g) flour
1 1/2 tsp baking powder
1/4 tsp. salt
1/2 cup (140g) cornmeal
1 stick (113g) butter, at room temperature
1 cup sugar (220g)
2 eggs
1 1/2 tsp almond extract
3/4 cup (70g) sliced almonds

For hot cross version: (optional)
2 tsp cinnamon powder
1/2 cup (60g) of dried cranberries

Melted white/dark/semi-sweet chocolate (topping)

Steps:

1. Preheat oven to 175 Degree C.
2. In stand mixer (hand held is fine) cream the butter and sugar.
3. Add the eggs, beating well after each addition. Add the flavor extract you chose.
4. Sift together the flour, baking powder, salt, cornmeal (and cinnamon powder) and add to the butter mixture.
5. Fold in the nuts (and cranberries).
6. Scrape half the dough onto a parchment paper lined baking sheet.
7. Using a spatula and your fingers, form the dough into a log, 12 inches long and 1 1/2 inches wide.
8. Repeat with the second portion of the dough.
9. Bake for 15 minutes or until the logs are light golden but still soft to the touch.
10. Let cool for 30 minutes but keep the oven on.
11. With a long serrated knife cut slices from each log and spread them out onto baking sheets.
12. Return to the oven for another 15 minutes until firm.
13. Cool on wire rack before storing into air-tight container.

Verdict?
Cornmeal enhances the texture of this biscotti, special crunchy/sandy texture. I enjoy them! am pretty happy with my 1^st attempt as well! though the next time I will make sure that they are being slice thicker. Gave 1/2 to Ling and another 1/2 to Adela, both Biscotti Lovers and coffee lovers. I hope I didn’t fare too badly for my 1^st attempt~ *fingers crossed*

– .: Baker Lee :.

Easter Special II – Hot Cross Donut Muffins

Easter is a time of rebirth and resurrection; celebrating the Resurrection of our Savior, LORD, Jesus Christ on the third day after His crucifixion.

Yes, part 2 of my Easter Special~ This time, Hot Cross Muffins~ *wink* Like my previous hot cross cookies, they follow the hot cross theme. Dried fruit(Cranberries and raisins), spices and top with a cross(cheese slice into strips, adds a taste of saltiness to the sweet topping! – the kind of experience when u have fries dipped with sundae ice-cream. That’s the way i love to have my fries ) These are my new favorite muffins! veeeeeeeeeeeeeeery soft, fluffy and yet easy to make! DEFINITELY A KEEPER!

As you can see, i made a few plain ones as well… simple,beautiful and classic look. This recipe yields me 8 big muffins. Mummy took 2 of them for breakfast. After breakfast, we are left with 4, i was intending to share some with my relative who stays just across the street, but they are so good that mummy refused to share! Claiming she wants them for tea! *laugh* I guess I will make more when I stock up on milk later!

Like all muffins, these are 1 bowl recipe. Just mix till just combine, scoop batter into muffins cups, into the oven. TADA! Muffins! Hee~ This yummy recipe is taken from Hillbilly Housewife. Many thanks to the baker who created this recipe! My family is very very thankful! *curtsy*

 

Ingredients:
1/3 cup (60g) shortening
1/2 cup (110g) sugar
1 medium egg
1-1/2 cups (190g) flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup (180g) milk

For The Topping: (mix and set aside)
1/2 cup powdered sugar
1 teaspoon cinnamon

Melted margarine/Butter

Steps:

1. Preheat oven to 175 Degree C.
2. In a mixing bowl mash together the shortening and sugar.
3. Add the egg and whisk it all up until it is smooth.
4. Measure the flour, baking powder, salt and nutmeg into the bowl.
5. Pour in the milk.
6. Mix the batter with a whisk/fork until it is just combine. do not overbeat.
7. Drop the mixture into muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough.
8. Bake for 25-30mins, till an inserted skewer comes out clean and muffins top are slightly brown.
9. Take the muffins out of the pan. When they are cool enough to handle, dip/brush the tops of the muffins with melted margarine/butter.
10. Then dip them into the powdered sugar/cinnamon mixture.

* NOTE *
Make sure you use shortening, Not Margarine. The shortening gives this recipe it’s special texture.

Verdict?
1 word! YUUUUUUUUUMMMMMMMMY~

- .: Baker Lee :.

Easter Special I – Hot Cross Oatmeal Cookies

“Hot Cross Buns are a seasonal yeast bread made especially during Easter. These pretty sweet buns are flavored with spices (such as cinnamon, nutmeg, allspice, and cloves) and loaded with currants (or raisins) and candied fruit. What makes them very distinctive looking is that the tops of the buns are marked with a ‘cross’ which symbolically represents the Cross of Christ and the Crucifixion.” – JoyofBaking

 

Hot Cross Cookies? yes! That’s right! For my 1^st Contribution to Easter, I have decided to borrow the concept of Hot Cross Buns and made some Hot cross cookies took a basic oatmeal cookie recipe, throw in spices, raisins and cranberries! plus the Cross. Key ingredients of the Hot Cross buns (^.^V) and we have a simple, healthy, wholesome and fruitful cookie!! *wink* eggless as well Started your Easter’s baking? So what’s your contribution?

 

Ingredients:

100g Butter (melted)
3 Tablespoon Honey
150g Plain Flour
90g Oatmeal
½ tsp baking soda
100g Brown sugar
2 tsp Cinnamon Powder
1/8 tsp Nutmeg Powder
40g Raisins
40g Cranberries
50g Almonds (slivered or chopped)

Melted white Chocolate (icing)

Steps:

1. Preheat oven to 175 Degree C.
2. In a large mixing bowl, mix together melted butter and honey till well combine.
3. Add in cinnamon and nutmeg, mix till combined.
4. Followed by plain flour, oatmeal, sugar.
5. Finally mix in raisins, cranberries and almonds.
6. For each cookie, Scoop tablespoonful amount of dough, roll into ball and flatten slightly on baking sheet.
7. Bake for 12-15 minutes or until lightly browned.
8. cool on wire rack, pipe melted chocolate on top.
   

 

Verdict?
i always have a liking for crunchy, crispy cookies, i tend to bake my cookies slightly longer or till golden brown especially for oatmeal cookies. (Personal preference, as i find that soft oatmeal cookies, feels like they are being aired for a few days) wholesomely packed with oatmeal and chewy dried fruits. It is therefore a hard + chewy combi, definitely not a cookie for those who doesn’t enjoy chewing! :X

- .: Baker Lee :.

 

Dorie’s Chocolate Chip Cookies

I have been eyeing on this book by Dorie Greenspan for quite some time. It has been receiving very good reviews from a lot of fellow bakers/food bloggers. Need to be really sure before I spend my allowance on it!:X Though with technology, we can easily get recipes shared by others online but nothing beats having your very own book! Flip through it before u go to bed, when u are bored, having meals and even in the toilet. (haha~ in case u are wondering! I do not do that! but i know of those who does that! ) This will be the very 1^st cookbook I get on my own (Yes, I have been blessed with a few cookbooks, by close pals. *grin* I love them~ but the more the merrier yea?), and I wanna make sure it is worth every cent! (close to 80bucks is kind of pricey for a schooling kid, don’t u agree? >.< )

“With 300 recipes covering everything from yeast-breads to quick cakes, brownies to cookies and beyond, this cookbook will earn a permanent place on your kitchen counter. Dorie’s voice comes through loud and clear in her directions and tips for a perfect product. There are recipes for any occasion, from an afternoon snack to the perfect dinner-party dessert.” – Sarah Jane

Reviews also states that it is a book filled with easy-to-understand directions and full-color pictures guiding bakers gently through. Woooh~ tempting isn’t it! I therefore decide to go hands on with a couple of her recipes, before I invest in it… 1^st up, basic and (almost) everyone’s favorite! Chocolate chips cookies~ *wink* Taken from Technicolor kitchen, many thanks to Patricia for doing the metric conversion! (Recipes in the book are stated in cup measurements :X)

Ingredients: Makes 45

2 cups/280g all purpose flour
1 teaspoon salt
¾ teaspoon baking soda
2 sticks/226g/8 ounces unsalted butter, at room temperature
1 cup/200g sugar
2/3 cup/115g packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
12 ounces/335g bittersweet chocolate, chopped into chips, or 2 cups/340g store-bought chocolate chips or chunks
1 cup/100g finely chopped pecans

Look at how clear and precise the instructions are! Indeed really helpful for novice bakers!

Steps:

1. Center a rack in the oven and preheat the oven to 190ºC/375ºF. Line 2 baking sheets with parchment or silicone mats.
2. Sift together the flour, salt and baking soda.
3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth.
4. Add the sugars and beat for another 2 minutes or so, until well blended.
5. Beat in the vanilla.
6. Add the eggs one at a time, beating for 1 minute after each egg goes in.
7. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated.
8. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.
9. Spoon the dough by slightly rounded tablespoonfuls* onto the baking sheets, leaving about 5cm (2in) between spoonfuls.
10. Bake the cookies – one sheet at a time and rotating the sheets at the midway point – for 10 to 12 minutes, or until they are brown at the edges and golden in the center; they may be still a little soft in the middle, and that’s just fine.
11. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully using a wide metal spatula, transfer them to racks to cool to room temperature.
12. Repeat with the remainder of the dough, cooling the baking sheets between batches.

*NOTE*
The dough can be covered and refrigerated for up to 3 days or frozen. If you’d like, you can freeze rounded tablespoonfuls of dough, ready for baking. Freeze the mounds on a lined baking sheet, then bag them when they’re solid. There’s no need to defrost the dough before baking – just add another minute or two the baking time.

Verdict?
I did 2 batches! Reduced the sugar by 1/2 for the 2nd batch as i find them too sweet for my liking. Freeze them into small balls and they are now sitting in my freezer~ =X This recipe is supposed to yield chewy centre cookies. Let me show u guys something~ >.< The following is the products of the 1st batch which i did… :X

Spot the differences between batch 1 and batch 2? *cover mouth* take a closer look here ->

I must be too excited! left out baking soda for my 1^st batch of cookies~ *smack head* therefore they just wouldn’t spread~ >.< But they turn out even more chewy compared to the 2nd batch of cookies baked for the same duration. Baking is indeed a science! Since I have 2 batches of chocolate chip cookies, I decided to add a few extra mins to the 2^nd batch cookies and turn them into crispy cookies hee~ variety! and also due to the fact that most of my friends are crispy cookie lovers! i need volunteers to help me trial out these cookies! *hunt*

- .: Baker Lee :.

 

Sushi!

It has been a loooooooong time since I made sushi! Erm… 3 years? Back then, I didn’t really enjoy making sushi, all the cleaning up, and preparation. It’s so tiring! I made sushi only twice and all the equipments I stock up, goes into the storeroom ever since~ =X I love to eat but not make! Haha~

Recently, my pal, cuiling have been massively cooking Japanese cuisine… I’m seriously both hungry and tempted to try making some on my own! Pictures of her cooking and bentos are so delicious and it’s her burning passion in cooking which push me to try! Unknown to her, the main reason I made these was all because of her! she unknowingly spread the cooking flame to me! Walk with her, and u will be so influenced by her as well! i’m sure!

Hee~ 1st up Uramaki!! Which is also called inside-out sushi roll~ with kani mayo (crabstick with mayonnaise) and cucumber as inner fillings, outer layer coated with fish flakes! Aint they beautiful? Cuiling introduced these flakes to me, and indeed they are delicious~ adds sweetness to the sushi. This is my favorite for now!

 

 

Next… some simple Nigiri Sushi. These are actually rice topped with items, mainly raw fish slices, but I replaced with cooked items like Tamago(sweet Egg), cucumber, ham and crabsticks. and also some Gunkan Nigiri Sushi, topped with kani mayo. Gunkan means boat this sushi gets the name from the way the main ingredient is held in place on top of the sushi rice which is like a boat. Followed by, Futomaki, which are thick rolled sushi with many ingredients inside them. *wink* Supposed to add in the nice fish flakes, so that they will give a nice pink color, but end up, i totally forgotten about it! *sigh*

 

Preparation and cleaning up is the most tiring part! >.< I spend 2 days shopping and planning the type of sushi to make. But sometimes things do not go as plan! There’s a few combi which I never intend to make, but it turn out on the table and combi which I wanna make but, I totally forgotten about it =/ *sigh* Overall i enjoyed this cooking session alot! Made Tamago from scratch too! With all the guidance from cuiling, i am able to succeed 1st try! (^^,) Thanks Girl! <3 though mine was kind of thin… XD

 

Thank God, Mummy offered to help me~ else It will be a long time before I complete all these making! The laughing and chit chatting during the process makes everything so enjoyable! Check out the inari sushi my mummy made and decorated. I love this one! Nice brows yea?

 

That’s all of the sushi I made~ ^^ 3 trays full of sushi~ Interested in sushi making? Visit <here> for information, step by step instructions on rolling and shaping the different types of sushi and <here> for information/recipe regarding sushi rice.

- .: Amanda :.

Corn Muffins

Yup, i made muffins today! (^^,) Mummy loves muffins, and it’s easy to “Feed” her as she is one who prefers classic muffins, plain n simple. Her favorites are the plain muffins topped with raisins or nuts. I love muffins too! *whisper* all because they are easy to make, and normally a 1 bowl recipe, no whisking, no fuss! Perfect for a lazy afternoon!

Just this morning, Mummy requested that I share the cornbread recipe with her, so that she will be able to share it with her friends. Previously, I made Cornbread for her friends and it successfully won their hearts! <3 The best way to share is to go Hands ON! Hee~ together, we head off to the kitchen to bake! Unlike the all the previous attempts, we made them into muffins this time round. XD yea, I finally managed to restock on muffins cups! Praise God! *giggle*

YUMMY! I love these, they are delicious and moist! you get to munch on corn kernels and cornmeal in every bite easy to make and eat as well! just grab one each! love sweet corn? get the recipe <here>

- .: Amanda :.

Horlicks Cookies

After my pound cake failure, I was too depressed! >.< I have to do something to spice up my sulky mood! Did a trial run of these cookies, as I was planning to make them for my cousin on sat! (^^,) Dogs? Bears? Pigs? what do they look like to you? was making these cookies when my mummy came home from groceries shopping, and her 1^st reaction was “SOOOOO CUTE!! I wouldn’t bear to eat these piggy cookies!” >.< LOL, pigs? Kind of too far off yea? Gave some to my dearest buddy aishi, to “sample” them and she too commented that they look like bears >.> I’m having doubts on what to put as post titles. Piggies cookies? Bears cookies? *tap feet* and bro just came home and say they look like mices! GOSH! >.< i’m bad at shaping?

The name of this recipe? Horlicks doggies cookies! It was shared in kitchen carpers some time back, with really good reviews from forum mates. And NO SUGAR OR EGG!*update* Thanks eatyet for pointing out As horlicks is a malted drink, there is already sugar traces in them, so no additional sugar is required to be added. Woot! Interesting aint it? and they are Cute lil thing too! Added in some crushed cornflakes to give the cookies some “bite” (^.^) these are so addictive and loveable! it is so fun, doing the features for the cookies! (^^,) check out the different “look” in their eyes!

 

Ingredients:
180g butter, soften at room temperature
80g Horlicks (original flavour)
200g cake flour
25g corn flour
25g milk powder

Fillings:
100g chocolate chips
20g cornflakes (optional, crushed)

Features:
some chocolate rice
some Koko Krunch

Steps:

1. Pre-heat oven to 150deg C. Line baking tray with baking paper and set aside.
2. Cream butter and Horlicks for about three minutes till pale in color.
3. Add in cake flour, cornflour and milk powder and beat for about one minute to form
   dough.
4. Divide dough into 10g each. Flatten each piece of dough, and add in the fillings (some chocolate chips and cornflakes). Roll into balls.
5. Decorate as desired, using the ingredients to make the features of the dogs. Insert two pieces of Koko Krunch to form the ears, chocolate rice for the eyes, and a chocolate chip in the centre for the nose.
6. Bake at 150 deg C for about 35- 40mins. Or till golden brown.
7. Leave to cool on wire rack before storing in an airtight container.

Verdict?

DELICIOUS! And sooooooo cute~ a hit with the kids for sure~ it would be enjoyable to make them with children. I’m now thinking of adding in nuts the next time! As there is no sugar added, be generous with the chocolate chips if u are more to the sweet side i had around 8 pieces of chocolate chips in mine and it feels just right for me~ Unable to get Horlicks? u can replaced them with Milo or Ovaltine, it works the same, however the end product will be a darker tone doggie. =X

- .: Baker Lee :.

Cream Cheese Pound Cake

Deeba’s beautiful pound cake tempted me~ YES! Seriously tempted me to make some moist buttery and yummy pound cake! But i’m out of lemons at home, therefore i’m unable to try her recipe. According to most pound cake lovers, Pound cakes are easy and simple to bake, in terms of technique and ingredients, smell out of this world and tastes better as the days go by… Indeed! I totally agree with all stated above! the aroma in the kitchen *deep breath* was sooooooo wonderfully buttery!

But sadly, *sigh* it seems like I’m jinx!! with pound cake! >.< i can’t seem to conquer pound cakes >.< *depressed* this is like the… *count fingers* 4^th time I attempted on pound cakes? Achieved the dense texture, but it always ended up dry instead of moist. =( anyone knows y?

Attempted on this cream cheese pound cake from allrecipes, highly rated with 5 stars! And over 200 comments… I was full of hope! Hoping that it will turn out wonderful this time~ Followed the instructions clearly, the steps and temperature control, but like before, it did not! T.T it ended up dry… It got to be something wrong with me! *pull hair* sponge cake, chiffon cake I don’t seem to face any problems~ it’s just always pound cakes! >.< I’m depressed! =(

Ingredients:
170 g butter
110 g cream cheese
300 g white sugar (Reduced to 150g)
1½ tsp vanilla extract
½ tsp almond extract
3 eggs
215 g cake flour

Steps:

1. Preheat oven to 165 degrees C. Grease baking pan.
2. Cream butter, cream cheese and sugar together till light and fluffy.
3. Stir in vanilla and almond extracts.
4. Add in flour and eggs alternately, beginning and ending with the flour.
5. Pour batter into the baking pan. Bake for 60-45mins or until an inserted skewer comes out clean.

.: Baker Lee :.

Fresh Fruit Tarts

Juicy + fresh + sweet tasting fruits FTW! Me and my family simply love fruits! After dinner, we will normally have our share of 2 servings per day, sometimes even more! Depending on what’s in stock in the fridge. Even during birthdays, we love fruity cakes… 8)

Yup! It’s my dearest daddy’s b.day today! I’m all excited… Daddy is not much of a cake lover, so I have been cracking my brain, planning, flipping through cookbooks and hunting on websites for ideas! After much consideration I decided on Fresh Fruit Tarts!

When I told mummy my “plan”, her main concern was that the tart base will go all soggy and wet due to the fillings and fruits. Therefore to overcome/counter this, I decided to melt some chocolate and spread a layer over the tart base. *wink* throw it into the fridge and the chocolate coats the base beautifully!

Next up, was the filling! The name of this recipe = Vanilla Pudding, generously shared in Kitchen Capers, by MaMaC. A recipe she grew up with~ =) According to her, “it can be serve with fresh fruits as a dietary supplement, or can by topped with whip cream and fruit preserves. and the quantity of the liquid can be reduced in accordance of the purpose for which this pudding is used.” Thanks MaMaC! It is really delicious and smooth!

Happy B.day Daddy!! May you enjoy good health, wealth, happiness and LOTS n LOTS of BLESSINGS ALWAYS!

 

Ingredients:
Tart Base: shortcrust pastry (makes two 16cm tarts)
150g plain flour
2 tablespoon sugar
80g butter
1 egg yolk
1 tablespoon water

Vanilla Pudding:
400 ml milk or any juice
3 leveled tablespoons of corn starch
5 tablespoons of sugar (more if citric fruits are used)
2 eggs
3 tablespoons of unsalted butter
Vanilla (if other flavors are used, exclude this)
Little of lemon or orange peel

400g of Fresh fruits (red, green grapes, Kiwis, Strawberries, Mangoes etc)

Optional:
50g Chocolate (melted)

Steps:

Tart Base:

1. Preheat oven to 180 Degrees C.
2. In a bowl, combines flour and sugar.
3. Rub in butter until mixture resembles coarse crumbs.
4. Add in egg yolk and water, mix till a dough is form.
5. Place dough into tart molds, shape and trim the edges.
6. Place a square piece of aluminum foil over the dough and weight with rice or beans.
7. Bake for 30-35mins or till tart base turns golden brown.
8. Cool on wire rack

Vanilla Pudding:

1. Mix together eggs, sugar, cornstarch, milk or juice in a pot.
2. Place over medium heat, mixing all the time and bring to a boil.
3. From the first arriving boiling bubble, cook exactly 1 minute. Remove from heat, let stand 5 minutes.
4. Mix in butter and flavors. Set it aside.
   

Assemble:

1. Spread the tart base with a layer of melted chocolate, Chill in fridge till chocolate sets.
2. Fill tarts with vanilla pudding.
3. Top with desired fruits, chill for 3-4hours before serving.

Verdict?
The Vanilla pudding is definitely worth the try!! ^^ delicious! My mum and I spoon tablespoonful of it with the leftover fruits that couldn’t fit on to the tarts! *yum yum* 2 fruit tarts served with 1 pint of vanilla ice-cream + more fruits(1 small pineapple and a bunch of grapes), totally wiped out by 5 Adults and 2 kids. Kids even wanted more of the vanilla pudding to go with the fruits! XD i thought i was really generous with the serving already! *ponder*

- .: Baker Lee :.