About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

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

Tuesday, December 10, 2013

EGGLESS PANDAN LAYER CAKE

 
 
EGGLESS PANDAN LAYER CAKE
 
 
For the cake:
 
 
120 gm superfine flour
 
1 tbsp milk powder
 
1 tsp double action baking powder
 
1/2 tsp baking soda
 
200 gm condensed milk
 
1/2 cup pandan juice
 
60 gm melted butter or corn oil
 
A little green food colouring,if you like
 
 20cm baking pan
 
 
1. Grease and line the bottom of the baking pan. Heat oven.
 
2. Mix flour,baking powder,baking soda together and sieve.
 
3. In a bowl beat condensed milk,milk powder and butter until well mix.
 
4. Beat in the flour  alternately with the pandan juice in 3 additions. Mix well.
 
5. Pour in the prepared tin and bake for 30 mints ( depends on the oven) or until done in a pre-heated oven at 160c .
 
6. Remove from the tin and cool on a rack. You need to made 2 of this cake.
 
For the kaya:
 
180 gm sugar
 
1 tbsp jelly powder
 
500 ml pandan juice
 
400 ml coconut milk
 
85 gm cornflour
 
1 tsp green food colouring
 
A pinch of salt
 
20cm springform tin
 
 
1.Combine all the kaya ingredients in a pan and cook over a gentle low heat until. Stirring continuously until the kaya become thick and comes to a boil. Remove from the heat.
 
2. Pour in some of the kaya into the springform tin and place one of the cake on it. Then pour some more to cover the cake. Put the other piece of the cake and pour all the remaining kaya.It should be in a neat layer ( Mine was not very neat).
 
3. Leave it to set. Remove from the tin and sprinkle with desiccated coconut on the side and decorate with whipped cream. Chill the cake before slicing.
 
Note: To made the pandan juice . Finely sliced 10 pandan leaves and blend with some water then strain it. Mix with some water.
 







 
 
 
 
 
 
 
 
 
 


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