Rose’s Kitchenette

Steamed Sponge Cake

Ingredients:

10 eggs

500g plain flour

400g sugar

3/4 can ice cream soda

some sultanas (optional)

Method:

1.  Line a round tin with cellophane paper.

2.  Beat eggs with sugar till very thick and white.

3.  Fold in sifted flour with ice cream soda alternately.  Add in sultanas (if used).

4.  Pour batter into cellophane-lined tin.

5.  When water in steamer is boiling vigorously, place the tin of batter onto the steaming tray.  Cover and steam over high heat for 1 hour.  Do not lift the lid until the cake is cooked.  If you need to top up water in steamer, use hot water.

6.  Remove cake and place on a wire rack to cool.

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February 2nd, 2007 Posted by rose | Desserts and Snacks | 5 comments

Lotus Root Soup

Ingredients:

1 section lotus root

500g pork ribs

a handful of peanuts

20  red dates, stoned

2 litres of water

Seasoning:

1 tsp salt

1 tsp light soya sauce

Method:

1.  Remove mud from lotus root.  Wash clean and cut into slices.

2.  Blanch pork ribs in boiling water.  Rinse and drain.

3.  Blanch peanuts in boiling water, wash and drain.

4.  Bring 2 litres of water to a boil.  Add in the sliced lotus root, peanuts, red dates and pork ribs.  Boil on high flame for 15 minutes.  Lower flame and simmer for 2 hours.

5.  Lastly, add seasoning to taste.

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February 2nd, 2007 Posted by rose | Soups | no comments

Talam Nangka

Ingredients for Bottom Layer:

285g rice flour

2 level tbsp hunkwei flour

170g castor sugar

1 litre thin coconut milk

a pinch of salt

6 pieces nangka, chopped

Method:

1.  Mix rice flour with hunkwei flour (green bean flour), salt and sugar.

2.  Add 400ml coconut milk and mix well, sieve mixture.

3.  Boil remaining 600ml coconut milk.  When boiled, pour into the flour mixture and stir well.  Add in chopped nangka (jackfruits).

4.  Pour mixture into a greased, preheated 10-inch square tin.  Steam over high heat for about 30 minutes or until cooked.

Ingredients for Top Layer:

6 eggs

55g plain flour

2 level tbsp rice flour

425ml thick coconut milk

a pinch of  salt

Method:

1.  Mix eggs with sugar and stir gently until sugar dissolves.

2.  Mix flour with coconut milk and add a pinch of salt.  Add to the egg mixture, stir well and sieve.

3.  Stir custard over a pot of boiling water until mixture thickens slightly.  Pour on top of steamed Bottom Layer and steam over a medium flame for about 35-40 minutes.   Cool pudding thoroughly before cutting. 

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February 2nd, 2007 Posted by rose | Nonya Kueh | 3 comments

Chocolate Walnut Cake

Ingredients:

10 eggs, separated

350g butter

300g caster sugar

250g plain flour

2 tsp double action baking powder

100g chocolate couverture, scraped

100g walnuts, chopped

1 tbsp Rum

1 tsp vanilla essence

1/2 tsp cream of tartar

Method:

1.  Sieve flour with baking powder.

2.  Beat butter with 50g caster sugar, rum and vanilla essence until stiff.

3.  Add egg yolks to butter mixture, one at a time and beat till stiff and thick.  Fold in sifted flour.

4.  Beat egg whites with 250g sugar and 1/2 tsp cream of tartar until stiff.

5.  Fold butter mixture into the stiffly beaten egg whites, half way add in chocolate shavings.

6.  Pour mixture into a greased 10-inch square tin and sprinkle chopped walnuts on top.

7.  Bake in preheated oven at 190 deg C for about 50 min.

(4 votes, average: 3.5 out of 5)

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February 2nd, 2007 Posted by rose | Cakes | no comments

Honey Sponge Cake

Ingredients:

10 eggs

225g plain flour

1 tsp baking powder

115g caster sugar

115ml honey

115g cooled, melted butter

Method:

1.  Sieve plain flour with baking powder twice.

2.  Beat eggs with caster sugar until thick and creamy.  Add in honey and continue beating for a while more.

3.  Fold in sifted flour.  Add in cooled, melted butter slowly and fold in one direction.  Do not over stir or mixture will sink.

4.  Pour into a greased 9-inch square tin and bake in a moderate oven at 180 deg C for 45 min.

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February 2nd, 2007 Posted by rose | Cakes | 5 comments