Skip to main content

Dragon fruit mini bundt cake ~ 火龍果小蛋糕


I was pleasantly surprised when these mini Dragon fruit mini bundt cakes didn't change colour upon  baking.  Well, at least there was still a tinge of pink on the top of the mini bundts.  The texture of this cake is more or less like sponge cake, soft and light and they taste wonderful, freshly baked.  If they are not finished on the day they are baked, store them in an airtight container and best eaten, lightly warmed up in the oven toaster.




Dragon fruit mini bundt cake  ~  火龍果小蛋糕
   (adapted from 'here' )  
Ingredients
  • 3 'L' eggs
  • 60 gm caster sugar
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • 20 ml milk
  • 50 gm dragon fruit
  • 30 ml corn oil
  • 120 gm plain flour, sifted twice
Method
  1. Blend milk, dragon fruit till smooth, add in corn oil and blend well.
  2. Sift the plan flour, set aside.
  3. Whisk eggs, sugar, lemon juice and vanilla on high speed till thick and creamy, till the ribbon stage.
  4. Sieve the flour onto the egg mixture in 2 batches and mix on low speed.  Then, use a spatula to mix till the flour is fully incorporated.
  5. Add in the dragon fruit puree and mix well.
  6. Scoop the batter into the greased mini bundt pan and gently tap to release air bubbles.
  7. Bake in a preheated oven @ 150 deg.C for about 30 mins.  Test with a skewer till it comes out clean.
  8. Yield :  12 mini bundt cakes
                




Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe