Category: Recipes to share

Pulut Hitam Butter Cake

Pulut Hitam Butter Cake

A few weeks ago, i was one of the home bakers to be invited to ToTTs by Singapore Home Cooks to do a live demonstration for fruit cream puffs for 100 pax. As we baked, members will walk around to view the whole procedure and there is also a question and answer session after that. It was really a good exposure and experience, not to mention with loads of fun!

A total of 10 home bakers were invited to the event. There was one special bake by a home baker which lingers in my mind. A pulut hitam cake. Pulut Hitam is a well-liked desert by most Singaporeans because of the fragrance from the coconut milk together which blends so well with the special taste of black glutinous rice. Turning the exact same taste into a cake has never came across my mind, and i’ve gotten to taste it for the first time. I couldn’t get the taste off my mind after that.

To bake this cake, you will need black glutinous rice flour, an ingredient which is not easily found on stores or supermarket, which i got my hands on it eventually. During the days while waiting for my flour, a lot was running through my mind. How can i make the cake texture better and how to perfect the bake? Using Brenda’s recipe, i made some little changes to it, and here’s the recipe…

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Pulut Hitam Butter Cake

Ingredients A
227g of butter (i used 1 block of SCS butter)
130g sugar
4 egg yolks
180g concentrated coconut milk
160g black glutinous rice flour
100g self rising flour
Coconuts flakes steamed with pandan leaves (optional)

Ingredients B
4 egg whites
60g sugar

 

Method:

Step 1: Preheat oven at 170°C.
Step 2: Sift self rising flour, glutinous rice flour in a big bowl.
Step 3: Beat butter and sugar till light and frothy. Scrap twice to ensure all butter is well mixed.

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Step 4: Add egg yolks, one at a time. Make sure the egg yolk is well mixed before adding the next one.

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Step 5: Fold in the sifted self rising flour and glutinous rice flour. Separate into 3 batches, alternating flour first then coconut milk. Set aside.

 

Step 6: In a clean mixer, beat egg whites till bubbles are seen, slowly adding in your sugar by batches. Beat till stiff peak. (I had mine over beaten because i was washing the dishes >_<)

Step 7: Fold the egg white meringue into the butter mixture by batches, 1/3 each time.

Step 8: Bake for 170°C for 50mins or until fully cooked. Test by inserting a skewer into the cake and it comes out clean.

Step 9: Serve! Top with coconut flakes for a different texture and feel of the cake.

 

 

Blueberry & Cranberry Muffins

Blueberry & Cranberry Muffins

Back to basics. Muffins are usually the first type of bake that any baker or a beginner would learn because it’s usually the easiest of all kinds of bakes. My first lesson was banana muffins and chocolate chip muffins probably about 5 years ago, a lesson at a baker’s home. Man! You can imagine how happy and excited i was for my first successful bake. However, when i bring back home for my mum to try, it wasn’t as fantastic as i thought. The muffin was too crumby that after taking one bite, bits and pieces starts falling off. Nah.. not good!

Hence, i went around buying and tasting muffins to know how should a muffin taste like, how does the texture feels in your mouth. Thus.. recipes after recipes.. tries after tries.. Here is one, which i feel i like best =D

Muffins 26.07.2016 (2)

 

Ingredients:

120g cake flour (you could use all purpose flour)
1/2 tsp baking powder
1/4 tsp of salt
1 large egg (I use 55-60g)
1 tsp vanilla extract
80g sugar
57g butter
60ml milk + 1/2 tsp of lemon juice/white vinegar (Let it stand for 5-10mins)
A handful of blueberries/cranberries (you can use either fresh or dried)
Some almond slices (optional)

 

Method:

Pre-heat oven at 190°C

Sift flour, baking powder and salt together. Take a spoonful and coat your berries evenly with flour.

In a large bowl, cream butter and sugar till light and fluffy. Probably about 3-5mins depending on your mixer.

Add in an egg. Mix together evenly.

Next, add in your flour and milk alternately starting with flour, then milk, then flour again and so on.

Fold in your berries with a spatula.

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Scoop into your muffin liners, topped with some almond slices and bake for about 20mins or until a skewer comes out clean.

Serve warm. Enjoy!

(Muffins can be kept at room temperature for up to 3 days or a week in the fridge. Heat it up in the microwave for the best results)

Muffins 26.07.2016 (4)

 

*Note that each oven works differently. It is best to experiment on your oven with the baking time and temperature of your oven.

 

 

 

 

 

 

 

 

 

 

 

 

1 Day Food Booth White Sands

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Craving for more of less sugar, healthy home bakes? I am having a food booth at Pasir Ris White Sands tomorrow 16th July 2016 from 11am till sold out 🎂🍰🍭🍦🍫
Some of the all time favourite will be Chocolate Chip Cookies, Assorted Puffs, Swiss Roll and Assorted Mini Cakes.

Here are some of the bakes i have in mind:

  1. Peach Cream Puffs
  2. Oreo Cream Puffs
  3. Rainbow Cream Puffs
  4. Famous Amos Copycat Chocolate Chip Cookies (Mini and Regular Size)
  5. Swiss Roll
  6. Cotton CheeseCake
  7. Rainbow Push Pop Cake
  8. Mini Chocolate Chip Muffins

 

Do drop by for a one day fair with your family and friends to check out on what else do i have over there😄🙌🏻

And for all who are interested in baking class from the comfort of your own home! Do drop by for details =D

See u soon!