Monday, January 10, 2011

New Year Tea Party......Kuih Bakar

As we are still in new year mood, a few of us decided to celebrate it with Tea Party.

It was superb, from Egg Noodle Stir Fry, Fish ball soup,Dates and Banana Cake, Roti John and many more... I made a traditional Malaysian dish called Kuih Bakar, literally it means that Bake Cake...its made of flour, coconut milk, juice of screwpine leaves (daun pandan, see note on screw pine leaves) and roasted sesame seeds (I was generous with the sesame).  Staying away means that you do not some of the ingredients like screwpine leaves.  so I subsituted it with green color and I used fresh milk instead of coconut milk.

Kuih Bakar

Ingredients

1 cup of sugar
2 cups of all purpose flour
2 1/4 cups of coconut milk (450ml)
1 cup of screw pine juice (blend and sieve a few pieces of screwpine leaves with 1 cup of water)
2 tbs of butter
3 eggs
1/2 tsp of salt
food coloring - green
roasted sesame seeds.

Lets see how to make this simple kuih.

1.  Whisk sugar, egg, coconut milk/milk, salt, coloring and flour. Blend it to get a smooth consistency, if any lump, sieve them.

2.  Pour into a greased pan and bake at 180C for an hour or so, till it is well done and brown.  Remove from the heat, loosen the cake around the pan with a knife and let it cool.

3.  Once cooled remove from the pan and serve.

about screw pine leaves http://en.wikipedia.org/wiki/Pandanus

Happy New Year

I hope it is not too late to wish Happy New Year....May 2011 brings the best of the best to everyone and my family..


These cupcakes were made by daughter for our lovely neighbor, Michelle Serran for her new year party on 31December and for her uncle, Viknis - my brother for his birthday on 2nd Jan.  These cupcakes had little variation from the original - she subsituted milk to chocolate milk.

The recipe is from Martha Stewart and is simple to be made....

Polka-Dot Cupcakes

for the cupcakes
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 ounces (2sticks) unsalted butter
2 cups sugar
4 large eggs
finely grated zest of 1 orange
1 cup milk

for the icing
8 ounces cream cheese (not whipped)
4 tablespoons unsalted butter
3/4 cup confectioners' sugar
1 tablespoon milk
1 teaspoon pure vanilla extract

Directions
1.  Preheat over to 350F (xx) with racks in top and bottom thirds.  Line twenty four muffin cups (1 cup capacity) with paper or foil liners and set aside.  Whisk together flour, baking powder and salt in a medium bowl, and set aside.

2. Combine butter and sugar in large bowl; beat until pale and fluffy about 2minutes.  Add eggs one at a time, mixing well after each addition.  Add orange zest.  Beat in flour mixture and milk in 3 alternating batches, beginning and ending with flour.  After each addition, beat until just combined, scraping down sides and bottom of bowl as necessary.

3.  Fill prepared muffin cups with about 1/4 cupbatter.  Bake, rotating pans once until cupcakes are just golden brown and spring back to the touch, 18 to 20 minutes.  Let cupckaes cool in tins about 5 minutes and then turn them into wire racks.  Repeat with any remaining batter.  Let cool completely.

4.  For the frosting - beat cream cheese, butter and sugar in a small bowl until just smooth. add milk and vanilla, beat frosting until combined.  Use immediately.

Butter Cake

An evergreen recipe - remembering my childhood memories of baking butter cakes for birthdays and deepavalis.  Back then, though, we used to ...