Ang Ku Kueh 番薯红龟粿

 I love Ang Ku Kuih since i was at young age. This is my first attempt at Ang Ku Kueh ....... should called them ONG Ku Kueh coz the natural yellow colour of sweet potato. The skin texture is very soft and still soft the next day. Everyone loves my ONG Ku Kueh.  : )

Recipe adapted from Baking Wonderland. I did some changes ! 

番薯泥 150g, 

糯米粉 250g, 

糖 3tbsp, 

温水 100g

粟米油 50g

香蕉叶剪片备用

揉的时候如果水分不够，就倒一些进去。搓揉成不黏手的软面团即可。

做法：

甜绿豆馅：

绿豆片～300g　（浸5-6小时或隔夜）

细糖～140g

水～少许

馅料做法：

1. 绿豆片加少许水蒸熟，趁热加入细糖用搅拌器搅烂即可。

2. 分成每粒18克重。

皮料做法：

1.　番薯肉用大火蒸熟，趁热压烂成泥，备用。

2.　全部材料除了温水之外,全部混合在一起

3      温水慢慢的加入,加到不会太湿的黏度揉成 一团

4.　将面团分出小等份(20g 重) 包入馅料,揉成圆形,。

5.　按入模型内敲出(模型要撒点茨粉敲出)要不然会黏模 , 放在抹上油的 香蕉叶上。

6.　蒸约4分钟，取出。马上涂上少许食油，待冷后即可食用。

Chocolate Mille Crepe Cake

Today is my son's birthday. Happy 14th Birthday my little big man, I want to give you bags and bags of hugs and kisses and wishes that all your dreams should come true. Wishing you a very Happy Birthday and a super year ahead. We love you ♡♡♡♡♡


Ingredients :

Milk 225g
Egg 130 g
Salt 1/4 tsp
Flour 45g
Coco powder 20g
Icing Sugar 28g
Butter ( melted) 30g

Cream
Heavy whipping cream 360g
Coco powder 50g


Method for crêpes batter:
1) Melt the butter in a microwave about 30 second

2) With a mixer on medium-low speed, beat together the eggs, milk, butter, sugar and salt. Slowly add in flour and coco powder. Sieve the batter into a container cover and rest for one hour.

3) Place a nonstick or seasoned 6-inch crêpe pan over medium heat and cover the surface with oil. Add 1 tablespoon batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute. (you need to peek constantly, do this with a rubber spatula) Then carefully lift an edge and flip the crêpe with your fingers. Cook on the other side for 5 seconds. Flip the crêpe onto a flat surface. Repeat until you have 23 perfect crêpes. Remember to stir the batter before use.



Chocolate Ganache


250g dark chocolate ( Chopped)
135g  Heavy whipping cream
20g butter

Poach dark chocolate till melted, slowly add in heated heavy whipping cream and butter , stir gently till well incorporated. Let cool.



Method for assembling cake:


1) Whip the heavy cream with coco powder till thick.

2) Lay 1 crêpe on a cake plate. Using an a rubber or icing spatula, cover with a layer of pastry cream and one slice crepe. Repeat until you've used all of the crêpes. Lay the best-looking crêpe on top.

3) Chill for 2 hours. Remove the cake from refrigerator and drizzle Chocolate Ganache over, then spread evenly.  Decorate with some fresh fruits.

Tapioca and Mung Bean Cake ( Banh Phu The/ Banh Xu Xe )

I bought this yummy kuih from Vietnamese store once, and i like the chewy texture very much. So i googled the recipe and i found this easy version of the recipe. Yay! it turned out nice and similar to our Ang ku kuih.


Recipe Adapted from Danang Cuisine

Ingredients
For the fillings: (yield 18 balls)
100g peeled split mung beans (1/2 cup)
120ml water (1/2 cup)
4 tbsp sugar
1 tbsp vegetable oil
pinch of salt
1 tsp vanilla extract / 1 pack vanilla sugar 9g

For the dough: (yield: 9 cakes)
125g tapioca starch ( 1 cup)
240ml water (1 cup)
1 tbsp mung bean starch
1 tbsp water
4 tbsp sugar
1 tsp vegetable oil
20g shredded young coconut (1/4 cup)


Optional:
a few drops food coloring
roasted sesame seeds

Methods

Strawberry Jam 草莓果酱

Recipe adapted from All recipes


Ingredients:
2 lb fresh strawberries, washed
1/4 cup lemon juice
4 cups sugar
few clean, sterilized bottles to store the jam



Directions:

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch head space, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

English Lemon Gateau 蝴蝶英式柠檬蛋糕

I baked this Lemon Cake for a friend who loves butterfly very much. Happy Birthday and wish her young and healthy.

Recipe adapted from Baking Wonderland.

。。英式柠檬蛋糕 。。

蛋糕体材料

蛋黄3粒
低筋面粉60g
鲜奶 40g
玉米油 30g

蛋白3粒
幼糖 50g
lemon 汁 半茶匙

6寸烤馍，底和边缘铺上牛油纸。
一般戚风做法，150度烘烤35-40分钟。熟后倒扣，脱模，切成3片备用

柠檬酱材料
（a）
鸡蛋2粒
幼糖60g
柠檬汁 65g
柠檬皮硝1粒

牛油 45g

把材料（a）全部隔水煮至松发，用过滤网过滤之后，加牛油,继续煮至浓稠即可待凉备用。

vivo topping cream 150g 打发备用

现在托盘扫一点鲜奶油，才铺上第一片戚风
涂适量topping cream，淋一层柠檬酱，再铺第二层蛋糕，再涂适量topping cream和淋一层柠檬酱。之后铺上最后一片蛋糕，整个蛋糕涂上适量cream，再淋上剩余的柠檬酱，冷蔵之后才切片享用.