Carrot Cake II

Made this for my sister's birthday.

This time I tried the Carrot Cake recipe from JoyOfBaking. But I did change some of the ingredient and quantity, such as sugar(I prefer brown sugar for my carrot cake). This prepare method is slightly different compare to my previous Carrot Cake recipe.

p/s: This cream cheese frosting is way too sweet for most of my family, but some say it's nice. So I would suggest you to taste the sweetness while adding the icing sugar bit by bit.

Ingredient:

350gm Carrot, finely grated

260gm All purpose flour

2 tsp Baking powder

2 tsp Soda Bicarbonate

1/2 tsp Salt

2 tsp Cinnamon powder

4 eggs

250gm Brown sugar

250ml Cooking Oil (sunflower oil or canola oil)

100gm Walnut, toasted and chopped

100gm Raisin, chopped

Cream Cheese Frosting:

50gm Butter, room temperature

230gm Cream Cheese, room temperature

230gm Icing sugar, sifted (Put according to your preference)

1 tsp Vanilla essence (optional)

Method:

1. Preheat oven to 180c, greased the cake tin and line the bottom of the tin with a circle of parchment paper.

2. Sift together the flour, baking powder, soda bicarbonate, salt and ground cinnamon.

3. Beat the eggs until frothy (about 1 min).

4. Gradually add the sugar and beat until batter is thick and light in color (about 3-4 mins).

5. Add the oil in and continue to beat.

6. Add the flour mixture and mix well.

7. Add grated carrots, chopped walnut and raisin. Mix it well and let the batter to rest for 5 minutes.

8. Pour the batter into a baking tin and bake for 35-45 minutes or simply use a dry bamboo skewer inserted into the center of the cake, when the stick comes out clean - its cook.

9. Remove the cake from oven and let it cool on a wire rack. After 10 minutes, take out the cake from the tin and remove the parchment paper. Let the cake cool completely on a wire rack before frosting it.

10. Cream the butter in a mixing bowl, then add the cream cheese. Beat until smooth.

11. Gradually add the sifted icing sugar in a few batch. Mix until smooth.

12. Spread on cooled cake and decorate it.

13. Chill in the fridge for 2 hours and ready to serve.

Chocolate Cake

Chocolate cake

Ingredient:

230 ml Boiling water

40 gm Unsweetened cocoa powder

175 gm All-purpose flour

4 gm Baking powder

1 gm Baking soda

1 gm Salt

110 gm Butter, softened

200 gm Dark brown sugar

2 nos Eggs

2 tsp Vanilla extract

Method:

1. Preheat oven to 180̊c. Grease the cake pan and set aside.

2. In a bowl, pour boiling water over cocoa and mix until smooth. Let mixture cool.

3. Sift together flour, baking powder, baking soda and salt; set aside.

4. In a clean dry mixing bowl, cream butter and sugar until light and creamy.

5. Beat in eggs one at a time, then stir in vanilla extract.

6. Add the flour mixture alternately with the cocoa mixture.

7. Pour the batter into the cake tin.

8. Bake in preheated oven for 30-40 minutes.

9. Allow it to cool before cutting the cake. Ready to serve.

Notes:

Step 6- Add the cocoa mixture slowly, if after put in all the flour mixture and you see the cake mixture is too wet, you don't have to use all the cocoa mixture.

Red Bean paste ／ 豆沙 ／ 红豆沙

Ingredient:

Red bean

Water

Pandan Leave

Sugar

Method:

1. Wash and soak the red bean for a few hours or over night.

2. Put red bean, water and pandan leave in a pot and bring to boil for 10 minutes.

3. Cover the pot and simmer over slow fire until the red bean is soften. Keep adding water when necessary. This will take a few hours.

4. Add sugar to taste and let it simmer till you get a paste form.

5. Remove from fire and transfer to a bowl.

6. Ready to be served.

p/s:

1. You can use this to make bun or pau filling and serve it with green tea ice cream.

2. You can make it in big quantity and freeze it.

Green Tea Ice Cream

Miss this so so much....
Well, the only way to ease my craving is to find way to make it myself... say me crazy and mad- YES I am :)
So I did some research online, thanks to Sabra as I finally found her website-the recipe she used is with no ice cream maker required, SWEET! because I don't have a ice cream maker. So this recipe just fit my requirement, Perfect!
So I gave it a try, it's so simple and DELICIOUS!!!

Ingredient:

350ml Milk
250gm Sugar
6 egg yolk
4 tbsp Green tea powder (aka Matcha powder)
350ml cream

Method:
1. Mix green tea powder and 4 tbsp of sugar in a bowl. Mix in some warm milk and stir until you get a smooth paste.
2. Mix milk, sugar, the green tea paste and whisked egg yolk into a pot.

3. Heat the mixture over fire or double boiler (I used double boiler method, as I am a bit scare I might not be able to control the heat)

4. Keep stiring and cooking the mixture with a wooden spoon over the heat until you get a custard like consistency. (until the mixture coats the back of the spoon)

5. Remove the mixture from heat, strain through a fine sieve and leave it to cool.

6. Whip the cream in a dry mixing bowl.

7. Mix the cool green tea milk mixture into the whipped cream.

8. Freeze it for a few hours, as ice crystals start to form, take it out from the freezer. Use a wooden spoon to stir vigorously to break them up and mix it well. Then return the mixture to the freezer continue to freeze. Repeat this a few times as it freezes to ensure that the ice cream is smooth. (I did this process twice, and the final result is good enough for me-Yummy!)

9. Ready to serve!

p/s: I have make some red bean paste to go with it :) Grean Tea ice cream and red bean paste is great combination!

Itadakimasu (いただきます) aka "bon appétit"

Carrot cake with Frosting

Ingredients:
Carrot Cake


Frosting:
300gm Cream Cheese, soften
120gm Butter, soften
300gm Icing Sugar


Method:
1. Combine icing sugar, butter and cream cheese in a mixing bowl.
2. Beat until smooth.
3. Spread on cooled cake.
4. Chill in the fridge for 1 hour and ready to serve.

Carrot Cake

Thanks to Biba for sharing her recipe with me.

This is my first time baking a carrot cake, surprisingly it's so easy. Just a piece of advise - prepare your mise en place first then you may start mixing, that's all.

Ingredients:
2 cups Self-raising flour (or 2 cups Plain flour + 2 tsp Baking powder)
2 tsp Bicarbonate soda
2 tsp Cinnamon powder
2 cups Brown sugar
3 cups Grated carrot (fine)
1 cup Chopped walnut
1 cup Chopped raisin
1 1/2 cup Melted butter
4 Eggs (Lightly beaten)

Method:
1. Preheat the oven at 170 c. Grease the baking tin with butter.
2. Sift flour, bicarbonate soda and cinnamon powder into a large mixing bowl.
3. Mix in sugar, carrot, walnut, raisin. Make sure all the ingredient are mix well.
4. Stir in the eggs and melted butter. Mix well and let the batter rest for 5minutes.
5. Pour into the baking tin and bake for 40-45minutes or simply use a dry long satay stick/toothpick inserted into the center of the cake, when the stick comes out clean its cook.

It's so moist and light. Yumm....

Ketayap

Batter Ingredients:
180gm Plain flour
1/3 tsp Salt
2 Egg, beaten
6 Pandan leaves, blended with 350ml water, strained
a little green colouring, if necessary

Filling Ingredients:
3 cups White grated coconut
90gm Gula melaka, chopped
3 tbsp Water
1 piece Pandan leaf, knotted
1/3 tsp Salt

Method:
1. Batter: Sieve flour and salt into a mixing bowl, make a well in the center and eggs and pandan juice gradually. Mix flour into water slowly working from center outwards. Strain and leave to stand for at least half an hour.

2. Filling: Cook gula melaka and water in a saucepan until syrupy. Add coconut, pandan, salt and mix throughly. Cook until thick and leave to cool.

3. Making ketayap: Heat up a 15cm non-stick pan, grease with a little oil, pour 1 scoop batter in pan, tilt pan quickly to form a thin pancake. Cook on low heat until set. Remove from pan, put 1 tbsp filling on pancake and roll up tightly like popiah/spring roll.

4. Ready to serve.

Pulut Inti

Ingredients A:
300gm Glutinous rice, washed and soaked for 4 hours and drained
180ml Coconut milk
3 Pandan leaves, knotted
1/2 tsp Salt

Ingredients B:
1/2 Grated coconut (white part only)
100gm Gula Melaka, chopped
4 tbsp Water
2 Pandan leaves, knotted
1/4 tsp Salt

12 pieces Banana leaves (18cm x 15cm), softened and wipe clean

Method:
1. For ingredients A, put well-drained glutinous rice, coconut milk and salt into a steaming tray and mix well (coconut milk should just cover the rice). Place pandan leaves on top and steam for 30 minutes until cooked and dry.

2. For ingredients B, boil water and gula melaka until sugar is dissolved. Add grated coconut, pandan leaves and salt. Cook until it's dry. Dish up and leave to cool. Divide into 12 parts.

3. Fluff up glutinous rice and divide into 12 portions.

4. Put 1 portion of glutinous rice on banana leaf, and top with 1 portion of coconut. Wrap up neatly into a triangle shap parcel. Ready to serve.

Strawberry Chilled Cheese Cake

Ingredients:
250gm Fresh Strawberry, cut into cubes
100gm Caster sugar
5 tbsp water
5gm gelatine, dissolved with 1 tbsp of boiling water
1 Plain Chilled Cheese Cake

Method:
1. Put strawberry, sugar and water into a pot. Botil until the strawberry breaks into puree form. You may use a masher to mash the strawberry into puree form.
2. Check the boiling liquid from time to time and keep stirring to prevent from burning.
3. Off the fire, pour in the gelatine mixture and mix well. Leave it to cool for a while.
4. When the strawberry puree is at room temperature. Spreed it over the Cheese Cake and keep it in the fridge to chill until set.

Plain Chilled Cheese Cake

Ingredients:
75gm butter
200gm digestive biscuits, crushed
450gm Cream Cheese, at room temperature
100ml milk
120gm caster sugar
Grated rind and juice of 1 lemon
1 sachet of gelatine (10gm), dissolved in 3 tablespoons of hot water
100ml cooking cream, lightly whipped

Method:
1. Line the spring-form cake tin with greese proved paper.
2. Melt the butter and mix with the crushed biscuit crumbs.
3. Press into the base of a 20cm spring-form cake tin. Chill until needed.
4. Beat the cream cheese until silky smooth.
5. Add the milk, sugar, lemon rind and juice. Mix throughly.
6. Stir the gelatine into the cream cheese mixture and then fold in the cream.
7. Pour onto the crumb base and chill until set.

Tips:
1. You may use any brand of cream cheese like Philadelphia or Anchor.
2. Mix the sugar and milk in advance, so it's dissolved well when you mix it in the cream cheese mixture.
3. Whipped the cooking cream in advance, while you preparing for all the ingredients.
4. I always like to prepare all the ingredients in advance. It helps make the working area tidy and smooth to making process and you will not forgot things. After all, it is much easier to clean up as well.

Creme Caramel

Ingredients:
Egg
Milk
Sugar
Vanilla pod

Caramel:
Sugar
Water

Method:
1. Pre-heat the oven to 180c and half fill the roasting tray with water.

To prepare Caramel:
2. Put sugar in a saucepan pour in a 4tbsp water and heat gently, swirling the pan occasionally, until the sugar has dissolved.
3. Continue to boil until you get a slightly golden brown colour.
4. Immediately pour the caramel into an oven proof souffle dish.
5. Set aside.

To prepare Egg Custard:
6. Heat the milk in a pan until almost boiling and remove from fire.
7. Add in the sugar and dissolved it.
8. Slowly add beaten egg, and whisk in the milk mixture.
9. Strain the liquid through a sieve into the souffle dish on top of the cooled caramel base.

Baking:
10. Transfer the souffle dish onto the roasting tray filled with water.
11. Bake for 40 minutes
12. Remove the dish carefully out of the water and leave to cool.

Ready to Serve:
13. Loosen the sides of the custard with a paring knife and then place an inverted plate (large enough to hold the caramel sauce that will flow out as well) on top of the dish.
14. Holding the dish and plate together, turn upside down an give the whole thing a quick shake to release the creme caramel.
15. Ready to serve.

红豆汤 / Red Bean Soup

Ingredients:

红豆 / Red Bean
果皮 / Dried Mandarin skin (1 small piece)
Sago
Water
Pandan leaves
Sugar / 冰糖 Rock Sugar

Method:
1. Wash the red bean once and drain.

2. Put red bean, dried mandarin skin, pandan leaves and water in a pot and bring it to boil till the bean is soft.

3. Soak the sago in a bowl of hot water, cover it for at least 10 minutes or till the sago is transparent.

4. Stir in the sago and mix well with the red bean soup.

5. Add sugar to taste.

6. Ready to serve.

Tips:
1. You may serve this cold. Just leave the soup to cool and keep in the refrigerator.
2. You may serve this with some 淡奶/Evaporated milk or Coconut milk for creamy taste.

Chocolate cake with ice cream

Ingredients:
Easy to make Chocolate Cake Mix
Vanilla Ice cream
Chocolate sauce
Nuts

Method:
1. Bake a Chocolate cake following the instruction on the box. Leave it to cool.
2. Cut the cake, arrange it on a plate.
3. Top with a scoop of ice cream.
4. Drizzle chocolate sauce around and over it.
5. Sprinkle a few nuts.
6. Ready to serve.

Tips:
1. Best way to serve those eadges of cake which are usually dry after baked.

Kuih Bingka Ubi

Ingredients:
1 kg Tapioca [木薯], grated
600 ml Thin coconut milk (300 ml thick coconut milk mixed with 300 ml water
250 gm Caster sugar
Some Butter or margarine

Method:
1. Combine all ingredients and pour onto a greased tray
2. Bake into a preheated oven at 200c for about 1 hour until golden brown.
3. Remove, brush the surface with butter or margarine
4. Leave to cool completely before cutting into pieces