This Gula Melaka or Palm Sugar Chiffon Cake is very aromatic and it does taste a bit like butterscotch but this is more rich. It is soft and fluffy and in this recipe, I used coconut powder dissolved in water instead of coconut milk and the result is not disappointing at all!
Gula Melaka/Palm Sugar Chiffon Cake ~ 椰糖戚风蛋糕 (adapted from 'here')
6 egg yolks
150 gm gula melaka
100 ml coconut milk (I used 20 gm coconut powder + 100 ml water)
4 Tbsp canola oil
140 gm plain or superfine flour
1/4 tsp baking powder
1/4 tsp salt
6 egg whites
30 gm caser
1 tsp lemon juice OR 1/4 tsp cream of tartar
In a saucepan, melt coconut milk with gula melaka and pandan leaves. Set aside to cool.
Sift plain flour, baking powder and salt, set aside.
Beat egg yolks in a ball whisk, add in canola oil and whisk till well combined. Add gula melaka mixture into egg yolk mixture, mix well.
Whisk in the flour mixture till well combined.
Beat egg whites till frothy, add in the lemon juice, beat till soft peaks, add in sugar gradually and beat till stiff but not dry.
Add meringue into the egg yolk mixture in three batches and fold in till well incorporated.
Pour the mixture into an ungreased 23 cm chiffon cake pan,
Drop the pan about 6 inches from the tabletop to release any air bubbles, repeat.
Bake in a preheated oven @ 170 deg.C for 55 to 60 mins. Immediately invert the cake once it's removed from the oven and let cool completely before unmoulding by hand.
Assam Prawns is a popular Malaysian dish which is not difficult to whip up. The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'. Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising. Yum is the word for it!
Assam Prawns ~ 亚参虾 Ingredients
400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice. Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…
This almond jelly is commonly found in Dim-sum
restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this
home-made jelly or serve this to your guests after a meal. There are many
ways to serve this dessert. Can be eaten on its own or served with fresh
fruits and some syrup or canned fruits or fruit cocktail. No one will
refuse this dessert except for some people who may not like the almond
Chinese almond jelly ~ 杏仁豆腐Ingredients
20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat. Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…