March 2012 archive

Hubs been craving for this cake for weeks. He kept bugging me asking if I could squeeze in my busy daily routine to make this cake, lol. So I finally gave in and made him one. It was gone in one sitting. Very soft, moist and yummy.

Ingredients
2 eggs
120 g brown sugar (I use unrefined brown sugar)
20 g custard powder
100 g self-raising flour
50 ml milk
4 tsp cream soda (you can use 7-up, sprite)
3 tsp baking powder
50 g melted butter or 50 mL cooking oil (I tried using one or the other and it worked, so whatever you have)

Method
1 . Beat the eggs at high-speed for about 3 minutes
2 . Add sugar slowly into the egg and mix at high-speed for a total of 5 minutes
3 . Add custard powder and mix carefully for about 30 times
4 . Add milk and mix carefully for about 20 times
5 . Leave aside to rest for 2 hours, covered with cling film
6. Get the steamer ready with boiling water
7. When the steamer is ready, mix soda water into baking powder, stir quickly and add into the batter and  mix for about 7 times.
8 . Add oil/butter into the batter mixture. Stir carefully and evenly for about 10 times.
9. Pour into lined cake tin and steam. Cover the lid of the steamer with cloth to prevent water condensation dripping onto your cake.
10. Steam for 30 minutes and best enjoyed whilst it is warm.

Soy bean pudding or soy bean curd desert also known as douhua, tafu fa , etc is traditionally made with calcium salt (gypsum) to coagulate the soya milk. I found this recipe on the WWW using gelatin to curdle/solidify the soya milk (instead of gypsum) by chance, made it a few times as the boys loves it. I have made this lovely pudding with homemade soya milk using dried soya beans, carton soya milk and even chocolate flavored soya milk, quite enjoyable. Putting the title as chocolate tofu fa may throw a spin on this traditional soya milk pudding.

Here is the recipe (originally from the aunty from Wantanmien).

Ingredients
1 L soya milk (homemade or carton soya milk, can also use choc flavored soya milk etc)
40 g sugar (optional)
9 g gelatin (I have also used up to 18 g gelatin, it is obvious or perhaps not to some :P, the more you use, your pudding will be ‘more solid’)
75 ml of cold water (if adding up to 18 g gelatin, I used 100 ml cold water)

Method
1 . Sprinkle gelatin into a bowl or cup containing 75 mL of cold water. Place the bowl or cup into a water bath to melt the gelatin for about 10 minutes. Do not stir.
2 . Place sugar and soya milk in a pot, gently simmer the liquid to dissolve the sugar. Do not boil.
3 . Remove soya milk from the fire, stir the gelatin and slowly pour into the milk whilst stirring or whisking. Ensure the gelatin is mixed well.
4 . Return liquid to the fire and simmer to dissolve the gelatin. Stir continuously.
5 . Pour the milk into a container through a sift   
6 . Remove froth or bubbles
7 . Leave to cool down
8 . Place a piece of cloth on the lid, cover the pudding and let it set overnight in the fridge.

 There you have it! Easy Peasy!