Café of the East
October 19, 2004
Pandan Coconut Muffins
Pandan Coconut Muffins texture
The other day, I had a sudden craving for my favourite blueberry muffins, so decided to make a quick batch to curb that craving. However as I opened my freezer to get the box of frozen blueberries I always kept for such an occasion, I realised that I had used them up last time and forgot to stock up a new box! So what to do? I still wanted my muffins! Feeling too lazy to run to the shop, I took stock of what I had in the pantry and fridge...well hmmm, I’d got a newly-opened tube of pandan paste, some coconut milk powder which was quickly running out of used-by date...so I thought what about some South-East Asian flavoured pandan coconut muffins? I took my blueberry muffins recipe and made a few changes to accommodate these new flavours. Crossed my fingers...I baked them. After about 20 minutes of baking, I took them out, took one and quickly have a taste, it actually tasted very nice indeed! Ahhh, satisfaction. Talking about muffins, always serve them warm as that’s the best way to eat them, in my opinion anyway. That said, however, I don’t like muffins warm just baked straight from the oven, as they have a crispy crust, which detract from the texture of the soft muffins. Call me peculiar, but I like to let them cool, then put them in the microwave and heat on HIGH for about 30 seconds, take out and serve with a dollop of butter...yummy!
Makes 6 large muffins (However, if you like muffins that look nice and pretty, this amount will make more than six.)
Preparation time: about 15 minutes
Cooking time: 20-25 minutes
[Ingredients]
1 1/2 cups (225g) self-raising flour
pinch salt
1/2 cup (110g) caster sugar
1 egg
1/3 cup (40g) coconut milk powder
150ml water
70ml corn oil
1/2 teaspoon approx. pandan paste
Pandan Paste
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 200°C. Line 6 muffin cups (each 80ml capacity) with paper cups.
2. Sift self-raising flour, salt and sugar into a mixing bowl.
3. Dissolve coconut milk powder with water, add corn oil, egg and pandan paste. Beat lightly to combine. Pour mixture in one go into the flour mixture. With a spatula quickly and lightly mix together, do not over-mix, batter should still be lumpy.
4. Spoon evenly into the prepared muffin cups. It should fill nearly to the top of each cup, as I like my muffins overflowing when baked.
5. Bake for 20-25 minutes. Let cool. Just before serving, heat in microwave for about 30 seconds then serve with a dollop of butter.
[Tips]
1. Over-mix muffin batter makes tough muffins!
2. To make your own self-raising flour, for every 150g plain flour, add 2 teaspoons baking powder and pinch (1/8 tsp) salt.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Addendum December 8, 2005
Pandan Coconut Muffins (improved version)
Pandan Coconut Muffins Dec05
[Ingredients]
1 cup (150g) self-raising flour
1/4 cup (60g) caster sugar
1 egg
30g coconut milk powder
90ml water
50ml canola or corn oil
1/4 teaspoon approx. pandan paste
[Preparation]
1. Preheat oven to 190°C. Line 6 muffin cups (each 80ml capacity) with paper cups.
2. Sift self-raising flour, salt and sugar into a mixing bowl.
3. Dissolve coconut milk powder with water, add oil, egg and pandan paste. Beat lightly to combine. Pour mixture in one go into the flour mixture. With a spoon quickly and lightly mix together using folding action, do not over-mix.
4. Divide evenly into the prepared muffin cups.
5. Bake for about 22 minutes. Let cool. Just before serving, heat in microwave for about 30 seconds then serve with a dollop of butter.
Pandan Coconut Muffins Dec05
Makes 6 large muffins (However, if you like muffins that look nice and pretty, this amount will make more than six.)
Preparation time: about 15 minutes
Cooking time: 20-25 minutes
[Ingredients]
1 1/2 cups (225g) self-raising flour
pinch salt
1/2 cup (110g) caster sugar
1 egg
1/3 cup (40g) coconut milk powder
150ml water
70ml corn oil
1/2 teaspoon approx. pandan paste
Pandan Paste
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 200°C. Line 6 muffin cups (each 80ml capacity) with paper cups.
2. Sift self-raising flour, salt and sugar into a mixing bowl.
3. Dissolve coconut milk powder with water, add corn oil, egg and pandan paste. Beat lightly to combine. Pour mixture in one go into the flour mixture. With a spatula quickly and lightly mix together, do not over-mix, batter should still be lumpy.
4. Spoon evenly into the prepared muffin cups. It should fill nearly to the top of each cup, as I like my muffins overflowing when baked.
5. Bake for 20-25 minutes. Let cool. Just before serving, heat in microwave for about 30 seconds then serve with a dollop of butter.
[Tips]
1. Over-mix muffin batter makes tough muffins!
2. To make your own self-raising flour, for every 150g plain flour, add 2 teaspoons baking powder and pinch (1/8 tsp) salt.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Addendum December 8, 2005
Pandan Coconut Muffins (improved version)
Pandan Coconut Muffins Dec05
[Ingredients]
1 cup (150g) self-raising flour
1/4 cup (60g) caster sugar
1 egg
30g coconut milk powder
90ml water
50ml canola or corn oil
1/4 teaspoon approx. pandan paste
[Preparation]
1. Preheat oven to 190°C. Line 6 muffin cups (each 80ml capacity) with paper cups.
2. Sift self-raising flour, salt and sugar into a mixing bowl.
3. Dissolve coconut milk powder with water, add oil, egg and pandan paste. Beat lightly to combine. Pour mixture in one go into the flour mixture. With a spoon quickly and lightly mix together using folding action, do not over-mix.
4. Divide evenly into the prepared muffin cups.
5. Bake for about 22 minutes. Let cool. Just before serving, heat in microwave for about 30 seconds then serve with a dollop of butter.
Pandan Coconut Muffins Dec05
Labels: Quick Breads
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posted by SeaDragon @ 19.10.04 19 comments
October 14, 2004
Sweet Mung Bean Gruel 綠豆爽
Sweet Mung Bean Gruel
It is not easy to get fresh, still warm crispy Chinese cruellers (a type of Chinese deep-fried breadsticks, always sold with two sticks stuck together) here in Melbourne. Usually only a few Chinese shops/supermarkets sell them, and you need to get there early in the morning when the shop has just opened to get the freshest ones. Last Saturday morning, having gone to Footscray to do some shopping at a couple of Vietnamese stores there, I stopped by KFL (Tat-Sing) Supermarket to do my weekly grocery shopping. As this supermarket is one I know that carries the freshly fried Chinese cruellers, I bought a few sticks home. Chinese cruellers can be eaten as is with a cup of warm sweet soy milk for breakfast, however my favourite way to eat it is to spread some kaya on top, a habit from my childhood. Traditionally though in China, Chinese cruellers would be served with a type of sesame pancakes called Zhi-Ma Shao-Bing for breakfast. Then of course, these yummy cruellers go very well with the Sweet Mung Bean Gruel, a sweet thick syrupy mung bean porridge, popular with Chinese all over the world.
Adapted from the recipe ‘Lek-Tow-Suan’ in ‘The Best of Singapore Cooking’ by Mrs Leong Yee Soo, published by Times Books International, 1988 (2003 reprint edition).
Serves 4-6
[Ingredients]
200g split skinless mung beans, rinsed then soaked for about 2 hours
Chinese cruellers (油條 you-tiao in Mandarin or 油炸檜 yau-ja-gwai in Cantonese)
Chinese Cruellers
A:
200g Thai palm sugar, chopped into small pieces (or use granulated sugar or Chinese rock sugar 冰糖)
125ml (1/2 cup) water
pinch salt
3-4 pandan leaves, knotted
B:
40g sweetpotato starch
125ml (1/2 cup) water
C:
500ml (2 cups) water, or more if you prefer a thinner porridge
4-5 pandan leaves, knotted
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Drain soaked mung beans and put into a shallow bowl or plate, spread out evenly and steam for 15-20 minutes until they are soft but not mushy.
2. Boil (A) for about 10 minutes into a syrup, strain then set aside.
3. Pour water in (B) slowly into the sweetpotato starch, stirring as you add the water.
4. Bring (C) to the boil and pour immediately into the starch mixture, stirring as you pour. Return to saucepan, add sugar syrup and steamed beans. Bring back to the boil over low heat, stirring occasionally. Serve hot with sliced Chinese cruellers.
[Tip]
Use potato or corn starch if sweetpotato starch is not available.
[Note]
Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
[Info]
KFL (Tat-Sing) Supermarket (Footscray store) is at 180, Barkly Street, Footscray (Melway Map 42 ref. C4).
Adapted from the recipe ‘Lek-Tow-Suan’ in ‘The Best of Singapore Cooking’ by Mrs Leong Yee Soo, published by Times Books International, 1988 (2003 reprint edition).
Serves 4-6
[Ingredients]
200g split skinless mung beans, rinsed then soaked for about 2 hours
Chinese cruellers (油條 you-tiao in Mandarin or 油炸檜 yau-ja-gwai in Cantonese)
Chinese Cruellers
A:
200g Thai palm sugar, chopped into small pieces (or use granulated sugar or Chinese rock sugar 冰糖)
125ml (1/2 cup) water
pinch salt
3-4 pandan leaves, knotted
B:
40g sweetpotato starch
125ml (1/2 cup) water
C:
500ml (2 cups) water, or more if you prefer a thinner porridge
4-5 pandan leaves, knotted
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Drain soaked mung beans and put into a shallow bowl or plate, spread out evenly and steam for 15-20 minutes until they are soft but not mushy.
2. Boil (A) for about 10 minutes into a syrup, strain then set aside.
3. Pour water in (B) slowly into the sweetpotato starch, stirring as you add the water.
4. Bring (C) to the boil and pour immediately into the starch mixture, stirring as you pour. Return to saucepan, add sugar syrup and steamed beans. Bring back to the boil over low heat, stirring occasionally. Serve hot with sliced Chinese cruellers.
[Tip]
Use potato or corn starch if sweetpotato starch is not available.
[Note]
Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
[Info]
KFL (Tat-Sing) Supermarket (Footscray store) is at 180, Barkly Street, Footscray (Melway Map 42 ref. C4).
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posted by SeaDragon @ 14.10.04 0 comments
October 12, 2004
Paper-Lined Sponge Cakes 紙包蛋糕
Paper-Wrapped Sponge Cupcakes
I made these cupcakes finally after someone asked about them the other day at Jo’s Deli Bakery Message Board. I originally got the recipe from ‘Cookeasy’ web site from Hong Kong a while ago before that site closed down end of last year. I have meant to try it out long before this as it is one of my favourite sponge cake. But what with one thing or another, I have never got around to it.
So over the weekend, after having dug out the recipe, I finally baked these cupcakes. Well, they turned out quite good, soft and light and airy, although not quite as fine a texture as those sold in Chinese bakeries. I suspect that those bakeries’ ones are made with the inclusion of sponge cake emulsifier which makes the cake’s texture finer and even softer. But I am still quite satisfied with this version. Will definitely make them again!
Adapted from the recipe ‘紙包蛋糕’ (posted by Giulio on June 27, 2001) at ‘Cookeasy’ website, Hong Kong.
Makes approx. 8 cupcakes
[Ingredients]
5 eggs, separated
pinch salt
120g caster sugar
60g cake flour
15g cornflour
60g melted unsalted butter
1 teaspoon vanilla essence
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Prepare 8 dariole moulds. Cut 8 square pieces of baking paper large enough to fit into each mould. Place a piece of paper centred on top of a mould and put another mould on it, press down. Continue stacking the rest of the papers and moulds, set aside.
2. Preheat oven to 180°C. Combine cake flour and cornflour, sift twice.
3. Beat egg whites with pinch of salt until soft peaks. Gradually add the caster sugar and beat until stiff.
4. Beat the egg yolks and vanilla essence lightly and add into the beaten whites, fold in with a spatula. Sift the flour mixture into the egg mixture, fold in lightly and quickly.
5. Add the melted butter, fold in until well combined.
6. Unstack the paper-lined moulds, place the moulds on a baking tray. Divide the batter into the paper-lined moulds to about 80% full.
7. Bake in preheated oven for 20-25 minutes.
[Note]
Please note this recipes uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
So over the weekend, after having dug out the recipe, I finally baked these cupcakes. Well, they turned out quite good, soft and light and airy, although not quite as fine a texture as those sold in Chinese bakeries. I suspect that those bakeries’ ones are made with the inclusion of sponge cake emulsifier which makes the cake’s texture finer and even softer. But I am still quite satisfied with this version. Will definitely make them again!
Adapted from the recipe ‘紙包蛋糕’ (posted by Giulio on June 27, 2001) at ‘Cookeasy’ website, Hong Kong.
Makes approx. 8 cupcakes
[Ingredients]
5 eggs, separated
pinch salt
120g caster sugar
60g cake flour
15g cornflour
60g melted unsalted butter
1 teaspoon vanilla essence
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Prepare 8 dariole moulds. Cut 8 square pieces of baking paper large enough to fit into each mould. Place a piece of paper centred on top of a mould and put another mould on it, press down. Continue stacking the rest of the papers and moulds, set aside.
2. Preheat oven to 180°C. Combine cake flour and cornflour, sift twice.
3. Beat egg whites with pinch of salt until soft peaks. Gradually add the caster sugar and beat until stiff.
4. Beat the egg yolks and vanilla essence lightly and add into the beaten whites, fold in with a spatula. Sift the flour mixture into the egg mixture, fold in lightly and quickly.
5. Add the melted butter, fold in until well combined.
6. Unstack the paper-lined moulds, place the moulds on a baking tray. Divide the batter into the paper-lined moulds to about 80% full.
7. Bake in preheated oven for 20-25 minutes.
[Note]
Please note this recipes uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
Labels: Asian Cakes, Teatime Treats
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posted by SeaDragon @ 12.10.04 18 comments
