Basic Swiss Roll with Kaya ~ 加椰蛋糕卷

After my first attempt at making a Hurricane Swiss Roll, I have a bit more confidence to venture into other 'forms' of Swiss Roll. Today I'm sharing with you a very basic Swiss Roll with homemade kaya filling. Soft and light ...... a perfect partner with a pot of our piping hot, good old fashioned 'kopi O'!

Basic Swiss Roll with Kaya ~ 加椰蛋糕卷
Ingredients (A)

4 egg yolks (about 67 gm with shell)
40 gm caster sugar
40 ml milk
40 ml canola oil
1 tsp vanilla
80 gm plain flour, sifted
1/8 tsp salt
Homemade Kaya/coconut egg jam filling

(B)

4 egg whites
40 gm caster sugar
1 tsp white vinegar or lemon juice

Method

Line a 10" x 10" square pan with parchment paper.
Mix egg yolks, sugar, milk, oil, vanilla and salt with a ball whisk till well incorporated. Sift in plain flour and mix well. Set aside.
In a clean bowl, whisk egg whites with vinegar till foamy, add in sugar in batches and beat till stiff peaks but not dry.
Fold in 1/2 meringue into the egg yolk mixture, mix well. Gently pour this into the balance meringue and mix well but not to overmix as the egg whites may deflate.
Slowly pour the mixture into the centre of the prepared pan and using a spatula spread the mixture evenly onto the sides of the pan.
Shake and tap the pan to remove any air bubbles.
Bake in a preheated oven @ 170 deg.C for about 25 mins. till golden brown. Touch the centre of the cake and if it's firm and springs back, then it's done.
Remove the cake and give it a few taps on the worktop.
Place the cake on a wire rack. Place a fresh sheet of parchment paper over the cake and backed with a hard surface, invert it. Remove the parchment paper from the base of the cake. Let the cake cool.
Spread kaya filling on the cake, leaving 1 inch from the top and 1/2 inch from the sides.
Gently roll up the cake guided by the parchment paper, place the cake in a plastic bag and keep refrigerated for a few hours or overnight.
Slice with a serrated knife, serve.

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago. So I got hold of my old file of recipes and finally managed to retrieve it. I did it recently and must say that I'm satisfied with the result. The texture of the Pau was soft and a bit chewy, wholesome and filling too. Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.

Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root. I like that the lotus root stays crunchy and blends well with the equally crispy wood ear fungus. A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out. These cookies are not too sweet, with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy. They do keep well if they're thoroughly baked and they melt in the mouth!

Read on for the Recipe

No-Frills Recipes ... cooking, baking & excerpts on travel

Search This Blog