Monday, September 30, 2013

Pandan Coconut Butter Cake


 This is another cut queue post to rush out to support Joceline's September Little Thumb Up. I intended to bake a pandan butter cake, initially thought of baking Cocopandan cake again but change the evaporation milk to coconut milk. However when I went through my blog reading list yesterday, I saw Angie's pandan butter cake  and was so tempting to change my mind. Final decision was made after I click into 鲸鱼老师 and saw hers too lol.




Recipe modified from My Mum's Cake House and 鲸鱼蓝蓝小窝居

Ingredients :
180g butter
90g castor sugar (you may increase if you have sweet tooth)
2 eggs size (60g each)
40ml concentrated pandan extract
40ml coconut milk (original recipe used milk)
220g self raising flour
1 tsp baking powder
30g dessicated coconut
2 drop green colouring (I found that my batter is very pale in color so I decided to drop in some green coloring)

* I used 8 pandan leaves and blend with water, left the juice in the fridge for 3 days to get the concentrated pandan extract at the bottom layer.

Method :
1. Greased and line a 7" square cake pan. (I suggested to use smaller size e.g. 9" x 4" x 3" cake pan to yield taller cake)
2. Cream butter and sugar until light and fluffy.
3. Add in eggs one at a time and beat till it incorporated.
4. Fold in sifted flour and baking powder, alternate with pandan extract plus coconut milk, well mixed.
5. Add in dessicated coconut and mix well.
6. Bake in pre-heated oven at 170C for 30-35 mins.

Verdict?
The cake was full of pandan fragrant when baking inside the oven. I guess I had over mixed the cake batter (due to "helpful" dear daughter insisted to help and kept folding the batter), thus the cake was dried and very crumbly. The cake easily break into pieces if you didn't handle with extra care. The pandan and coconut taste is quite mild as well. Perhaps I should try it again since I trust Angie and 鲸鱼老师's taste but next time must ensure dear daughter is not in the mood of helping lol.

** 1/10/13 : I tried the cake this morning again, tasted so much nicer. The cake become soft and moist, less crumbly. There is a hint of pandan taste with the bite of dessicated coconut, this cake will be very delicious if  didn't over mix the cake batter!



I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

Wednesday, September 25, 2013

Pandan Hee Pan 香兰喜粄


This is another post to support Joceline's September Little Thumb Up. Since I always wanna make hee pan again after I tried the pumpkin hee pan, dear daughter and mil quite like it so I decided to make pandan flavor this time.





Recipe adapted from 小雨伞的天空 


Ingredients : (50g for 11 pieces, 30g for 17 pieces)
150g plain flour, sifted
130g glutinous rice flour, sifted
70g castor sugar
1/2tsp + 1/4tsp instant yeast
5-6 pandan leaves (I used 8)
200ml water
15g canola oil
Banana leaves or parchment paper or cupcake case
Method : 
1. Wash the pandan leaves, cut in pieces and blend with 200ml water, squeeze out 200g of pandan juice.
2. Wash and clean the banana leaves, steam to soften and cut into square.
3. Mix plain flour, glutinous rice flour, sugar, yeast and pour in the pandan juice slowly and knead till dough is smooth. (I left over about 20-30g liquid, next time will try use all)
4. Add in oil bit by bit, mix well with the dough. If dough is too sticky, use the plastic spatula to scrape.
5. Divide dough into 50g portions (do not need to proof), brush some oil on palm and roll into balls. (I divided into 30g portion)
6. Place the ball onto the greased banana leaves or parchment paper and flatten it using palm.
7. Let the shaped hee pan proof for 25-30 mins.
8. Use finger to press the hee pan, fermented hee pan will be spongy, once ready can start to boil water in the steamer.
9. Once water is boiled, steam the hee pan for 12 mins at medium low heat. Turn off the fire immediately. 
10. Do not remove the hee pan from the steamer.
11. Open the steamer lid a bit for 5 mins, then remove the lid carefully not to let water drip on the hee pan.
12. Remove the hee pan and cool on the rack.

Verdict?
May be I didn't put enough liquid, the hee pan seem doesn't rise well so the texture is not spongy only chewy. However the pandan taste is quite evident and sweetness just nice, definitely gonna try make again.


I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

Monday, September 23, 2013

Hokkaido Pandan Milk Loaf - Straight-Dough Method 直接发酵法


I have missing in action from blogger for more than a month, too busy with work and children that I dun even have time to bake or touch my laptop. Okay lah I must admit, the lazy bug is clinging tightly on me as well that making me become very lazy too hahaha....

Well, if not because of Joceline, the host for September Little Thumb Up, I think I will continue to let spiders crawling around in my blog lol. "Jess, wake up, die die must show some support to Joceline!" I tell myself :p. I wish I am able to squeeze sometimes to do some blog hopping, soon, so wait for me ya heeheehee...






This recipe was modified from Hokkaido Milk Loaf.

Ingredients :
270g bread flour
30g cake flour
20g milk powder
5 pandan leaves
150g cold milk
80g whipping cream
40g brown sugar
3g salt
5g instant yeast 

Method :
1. Take 30g cold milk and blend with pandan leaves and squeeze out the juice.
2. Mix the pandan milk juice with the balance 130g cold milk and mix well.
3. Mix everything together and mix until a dough form and knead until smooth and elastic.
4. Add raisins. Mix until well-combined.
5. Pour some oil into a bowl and let it spread around the bowl. Put the dough in and put plastic wrap over top of the dough. Then let the dough complete the 1st round of proofing, about 1 hour or until double in size.
6. Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions and roll them round. Cover with cling wrap, let rest for 10 mins at room temperature.
7. Roll out dough in longish oval and roll up like making swiss roll, can repeat the process for 1-2 times.
8. Place inside a greased loaf tin for 2nd proofing for 45  mins.
9. Pre-heat oven and bake at 180C for 35 mins or until turn brown.
10. Remove from the oven and transfer onto a wire rack. Let cool completely.

Verdict?
The bread has very mild pandan taste and fragrance, however can't see much green color on the bread.


I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.

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