About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Friday, October 12, 2012



150gm fine sugar

100ml hot water

70gm ghee,melted

75ml milk

1 eggs,beaten

150gm plain flour

20 cardamons,remove the skin and pounded the seeds,

1 tsp bicarbonate soda

100gm raisin,chopped

100gm cashewnuts,chopped

70gm fine sugar

1. Place the 150gm of sugar in a small heavy based saucepan and heat gently until sugar melts and caramelizes to a nutty,golden brown colour. Take care to keep pan on a very low heat to avoid burning the caramel and remove pan from heat once it reaches a golden brown colour.

2. Pour the hot water onto the caramel. Boil caramel for a few minutes until completely melted and a syrup is obtained. Allow syrup to cool and pour it out into a measuring cup-you need 160 t0 170 ml. If you have less indicating that you may have boiled and evaporated off more liquid necessary,add a little water to make up the specified quantity.

3. Add the melted ghee,milk,cardamon powder and beaten eggs to the cooled caramel syrup and stir well to combine.

4. Sift the flour,bicarbonate of soda and salt into a mixing bowl. Stir in the sugar ,raisin and cashwenuts. Make a well in the centre and pour in the liquid. Gradually incorporate the dry ingredients into the liquid,stirring gently with a spoon for a smooth batter.

5. Line the base of a 16-cm square cake tin with greasedproof paper and brush the base and sides lightly with some ghee. pour batter into the tin and place in a preheated steamer for 30 minutes on a high heat. or until cake is well risen and a skewer inserted in the middle comes out clean. Do not open the steamer before the 30 minutes is up or risk your cake collapsing.

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