Showing posts with label jam. Show all posts
Showing posts with label jam. Show all posts

Thursday, May 17, 2012

Apam Dot Dot / Steam Cupcake


We really enjoy this apam/steam cupcake, that I made this apam  3 times in 1 week....hahaha
It is so easy to make. I made this for my girls breakfast and of course, I didn't wake up early in the morning ;), but I made it earlier, the night before and ,it's still remain soft the next morning.

I got the recipe from here , I adjust a bit the ingredients and the method.

Remember to use medium to low fire to steam this cake,so you won't have a smiling cake...hahahha, it won't crack :P


Recipe Source: Hana's Family
Ingredients:
3 cold eggs--from fridge
275 gm flour( I used superfine flour)
220 gm caster sugar ( I used 170 gm)
150gm fresh milk
3 tsp baking powder
1 tsp ovalete
11/2 tsp vanilla extract
Some blueberry filling 
Some coloring




Method:( I didn't follow the owner's method
Heat up steamer.
Sieve flour and baking powder, set aside.
Beat eggs and sugar until fluffy and pale.
Add in vanilla and ovalete, baet till well mix.
Beat in milk, follow by sieved flour. Mix well.
Mix all the ingredients in a mixer bowl and whip with high speed for about 6-8 minutes.
Divide the batter into and drop some coloring of your choice.
Filled all the batter in piping bag. Different colors use different piping bags.
Press some batter onto the cupcakes liner.
Put some blueberry filling, and cover with some batter.
Lastly dot dot with colors batter.
Steam over MEDIUM LOW heat for about 10 minutes.

Monday, March 19, 2012

Kumquat Almond Tea Cakes


Finally! Ya, finally I get to taste this wonderful kumquat almond tea cakes from Wendy .

JeannieElinluv  and Quay Po also made this!! Mouthwatering lor...

I can't find any kumquat from super market,so have to wait for my kumquat to ripe,don't worry, I had this kumquat tree for 2+ years I waited, waited and waited and finally those kumquats ripen.....yay!!!

I really enjoy these cakes, so delicious!!! I made twice.The first batch I used ground almond,and for the 2nd batch  I ran out of ground almond, so I used ground hazelnut. But, still the ground almonds is the besttt!!!

The picture above is the 1st batch, which I used silicon rose mould to bake.I got 5 roses, and when its cooled down, we ate 3 of it and left 2 for my pic....lol....


My kumquat tree, not many fruits, but still enough for my cakes....still got balance ....lol.

Here's the recipe from Wendy.

Ingredients:
35 gm all purpose flour
50 gm ground almond
1/2 tsp baking powder

60 gm butter
50 gm caster sugar
2 eggs (grade B)
60 gm kumquat puree (recipe below)

18 pcs poached kumquat halves (recipe below)

If you're using tart tins,prepare 18 2 inch tart tins or 12 3 inch tins. Grease the tins with butter.I used silicon mould, and I didn't grease, luckily it didn't stick to the mould.
Sift flour and baking powder. Mix with ground almond, set aside.
Cream butter and sugar until light and fluffy.
Beat in eggs one by one, beating well after each addition.
Put in flour mixture in 2 additions, mixing well after each.
Mix in kumquat puree.
Divide batter equally into prepared tins and top with a kumquat half
Bake for 12 mins (2 inch) or longer for larger tins.


Kumquat compote

20 kumquats
Sugar
Water

Weigh kumquats and prepare equal amount of water (in weight) and half amount of sugar (ratio: 2:2:1, kumquat:water:sugar, eg : 200gm:200gm:100gm)

Half kumquats and remove seeds. Put cleaned kumquats, sugar and water into a saucepan and cook (on med heat)until the kumquat looks glossy and soft. Remove 18 pcs of halves and puree the rest with some of the syrup. Unused puree can be eaten like jam.


 Kumquat compote, very additive, once you lick it from the spoon, you'll find it very hard stop !!!!!
This is the 2nd batch, which I used ground hazelnut, and tart tins.
Wendy, if you read this, I understand why you lazy to grease the tins,me too...hahaha, and it's a very tedious job to wash the tins too...;)


 yum....yum......