Onde Onde Cake

It is my version of an Onde Onde cake. It is actually a Pandan Cake with Pandan Swiss Meringue Buttercream icing, coated with dried coconut flakes and layered inside with Gula Melaka filling.  My hubby said the cake perfectly mirrors the flavours of Onde Onde. 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pandan Juice Recipe

Ingredients:

35 - 40 pandan leaves (screw-pined leaves)
500 - 700 ml boil water, room temperature

Method:

1. Chop pandan leaves into chunks, pop in a food processor and add boil water. Blend till fine. 
2. Place pandan leaves in a muslin bag and squeeze out the juice.  If you don’t have a muslin bag, just use your clean hand to squeeze out the juice through a sieve.  If you like your pandan juice to be more concentrate, leave the pandan juice in the fridge for one to two days. The chlorophyll will sink.
3. Pour away the top layer. Use the concentrace pandan extract in the bottom.

Pandan Cotton Cake Recipe

Yield: Two 6" Inch Round Cakes 

Ingredients:

130g cake flour or all purposed flour

½ tsp double action baking powder

½ tsp salt

6 egg yolks

80g coconut oil or any vegetable oil 

50g fresh milk

50g pandan juice (screw-pine leaves juice), very thick and concentrated juice. Please refer above.

6 egg white

70g caster sugar

¼ tsp cream of tartar

Utensil : Two 6 inch round cake pan

Method:

1. Preheat oven to 160C.
2. Shift flour, salt and baking powder. Set aside.
3. Combine fresh milk and pandan paste. Set aside.
4. Heat corn oil in sauce pan over low heat until it bubbles, then add in the shifted flour mixture and mix well. Remove from heat and transfer to a mixing bowl. Then add in milk and pandan mixture, mix with spatula until all incorporated. Gradually add in the egg yolk, stirring with a spatula or hand whisk until smooth. Set aside.
5. Using an electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until firm peaks formed (firm peaks is between soft peaks and stiff peaks).
6. Mix 1/3 of meringue with yolk batter with a spatula. Add another 1/3 portion and fold gently. 
7. Then pour in balance of meringue. Fold gently using a spatula until well incorporated.
8. Pour the batter into the 2 prepared round tin and tap tin lightly to remove air bubbles.
9. Baked in water bath at 160C for 60 minutes.  After 1 hour, remove the water bath and continue baking for another 10 minutes.  The temperature and time duration are just as a guide.  Please adjust accordingly to your oven.
10. Remove from the oven and drop the pan at a height of 10 cm onto a table top. This will prevent cake from sinking.
11. Unmould as soon as you can. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.

Pandan Swiss Meringue Buttercream Recipe

Ingredients:

5 large egg whites

133g caster sugar

250g butter, room temperature

¼  tsp salt or to taste

4 – 5 tbsp pandan juice, very thick and concentrated juice

Method:

1. Cut the butter into cubes. Set aside to room temperature.
2. Combine egg white and sugar in a heat-proof bowl over a pot of simmering water. Make sure the base of the bowl is not touching the water. Whisk with hand whisk until the sugar is dissolved. Rub between your fingers to check if there is any unmelted sugar.
3. Transfer the egg white mixture to a bowl of mixer. With Whisk attachment, beat over high speed until stiff peaks and the mixture has cooled to room temperature.
4. Turn down the speed and add in the butter cube gradually then turn to high speed. Beat until the mixture comes together. At one stage, it will look as it is curdled.  But, keep beating and it will combine into a smooth buttercream.  You may change to Paddle attachment. But, I did not. 
5. Once the buttercream become smooth, add in salt until well incorporated.  Please do not add all pandan juice at one time, start with 2 tablespoons first then slowly add in as you do not want your buttercream become too soft.
6. Turn down the speed and add in pandan juice one tablespoon at a time. Scrap the bowl with spatula and beat until all well combined. I used 4 ½ tablespoon.  You are not required to use all pandan juice.

To Assemble Cake

Ingredients:

150g gula melaka, finely chopped

Dried coconut flakes (I used Hawaii Dried Coconut Flakes)

Tools:  Cake board, cake turntable, off-set spatula, icing smoother, piping bags, round tip nozzle and swirls nozzle.

Method: 

1. Trim the cakes if necessary and cut the cakes horizontally into half.  Then place half on a cake board. Place the cake on turntable.  Spread a layer of Pandan Meringue Buttercream (PSMB) on top of the cake then sprinkle with gula melaka.  
2. Spread a layer of PSMB on the bottom of second piece of cake, then stake on top. Continue the same on the rest of the layers. Crumb coat the entire cake and leave in the fridge for 10 minutes.
3. Place PSMB in a piping bag fitted with a plain round tip.
4. Remove cake from the fridge.  Pipe rings around the cake starting from the bottom till the top.
5. Once finished piping, use an off-set spatula to smooth the top.  Then smooth the excess icing at side of the cake too.
6. Even out the icing at the side with an icing smoother by placing the smoother lightly on the cake with bottom touching the turntable and spin the turntable around.  Repeat few times until the icing is smooth and even.
7. Smooth the top again with the same off-set spatula until even.
8. Sprinkle whole cake with coconut flakes and pipe swirls.

Granola Bars

To put a little variety into my breakfast, I made this healthy homemade Granola Bar.  I did not use any sugar so I won’t feel guilty if I eat more. It is also excellent as a snack and energy bar.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Granola Bar Recipe

INGREDIENTS:

100g rolled oats

100g almond flakes

100g sunflower seeds

100g pumpkin seeds

2 tbsp sesame seeds, toasted

100g cranberries or raisins

¼ tsp salt

5 tbsp spoon honey 

4 tbsp maple syrup

2 tbsp (30g) coconut oil

Utensil:  9” X 9” square baking pan

METHOD:

1. Toast almond flakes, sunflower seeds and pumpkin seeds in preheat oven at 180C (160C fan mode) for 8 -10 minutes, stirring occasionally.  Remove from oven and set aside to cool.
2. Line the bottom of baking pan with parchment paper.
3. Once the nuts are cool enough to handle, place all dried ingredients in a mixing bowl and mixed well.
4. In a small saucepan, heat the honey, maple syrup and coconut oil over low heat.
5. Add the honey mixture to the dried ingredients and stir to combine and until thoroughly coated. 
6. Press the granola mixture into the prepared baking pan.
7. Bake at preheated oven at 170C (150C fan mode) for 20 to 25 minutes.
8. Remove from oven and let it cool.
9. Once it is cooled, place in refrigerator for at least 1 hour before cutting the bar.  Store in an airtight container.

Pan Fried Chicken Breast

This is my step-daughter’s favourite chicken dish at home.  I am sharing this recipe so that I would have something to refer to in case I forget.

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Pan Fried Chicken Breast Recipe

INGREDIENTS:

2 chicken breast fillets
2 tbsp olive oil
1 - 2 tbsp lemon juice
1/2 tsp honey
1 tsp garlic powder
½ tsp sea salt or to taste
Black pepper to taste
½ tsp mixed herbs

METHOD:

1. Marinade the chicken breast with all the ingredients.  Let it rest in refrigerator for 30 minutes.
2. Heat a non-stick skillet over med-high heat.  Add chicken breast and all the marinade ingredients.  Cook for 3 to 4 minutes before turning to other side.  Turn the chicken and cook for another 3 minutes or until golden brown.
3. Remove from skillet and serve while it is warm with white rice or over the pasta.

Humus Recipe

I made this healthy Roasted Garlic Humus Dip for my family and everyone enjoyed it.  It is really simple to prepare.  

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Humus Recipe

INGREDIENTS:

400g steamed/boiled chickpeas
6 cloves garlic, unpeeled
2 tbsp white sesame seeds, roasted
4-5 tbsp olive oil
2 tbsp lemon juice
6 to 7 tbsp boiled water
½ tsp sea salt
1/8 to ¼ tsp cayenne pepper

METHOD:

1. Preheat oven to 200C.  Rub garlic with some cooking oil.  Roast the garlic in oven for 15 to 20 minutes until the garlic become soft.  Or you may roast the garlic in Air Fryer at 200C for 10 minutes.  Set aside to cool enough to handle then peel the skin.
2. Place all the ingredients in a food processor and blend until creamy.  If too dry, you may add olive oil or water one tablespoon at a time until you get the consistency you like.
3. Serve with carrots and celery sticks.

Nyonya Acar Fish (Nyonya Pickled Fish)

The Hokkien in Penang call this “Acar Hu”. We normally use Mullet fish (Chee Ya Hu in Hokkien) for this dish and we happened to have some that my Mother-in-Law bought at the market.  You may also use Red Snapper fillets. 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Nyonya Acar Fish Recipe

INGREDIENTS:

8 mullet fish (ikan belanak)

Sea salt

1 cup cooking oil

50g (8 cloves) garlic, sliced thinly

50g ginger, julienne

20g turmeric root, sliced thinly

2 red chillies, seeded and cut into big pieces

60ml vegetable oil (I used coconut oil)

100ml white vinegar (I used Heinz distilled white vinegar)

4 tbsp brown sugar or to taste

1 tsp salt or to taste

1 tsp sesame seeds, toasted

METHOD:

1. Clean the fish and drain.  Season fish with salt and deep fry until golden brown.  Set aside.
2. Fry the turmeric with 60ml of oil until almost crispy.  The oil will become yellow. Remove turmeric from wok and set aside.
3. Using the turmeric oil, fry ginger and garlic until golden brown.  Remove from oil and set aside.
4. Turn off the heat, add in chillies, vinegar, sugar and salt into same oil.  Stir until sugar dissolved.  
5. Add the fried turmeric, ginger, garlic and lastly the fish to the mixture. Keep submerged in the vinegar mixture at least one hour before serving.
6. Garnishing with toasted sesame seeds and serve.  The best to eat the next day as the flavours will develop. 

Japanese Purple Sweet Potato Loaf

I made this Japanese Purple Sweet Potato Loaf for my step-daughter when she was back for summer holidays recently.  I have made her few different breads but this is her favourite and she always requests this particular bread. I used the same recipe of Japanese Purple Sweet Potato Buns I shared sometimes ago.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Japanese Purple Sweet Potato Loaf Recipe

INGREDIENT:

400g bread flour

250g mashed japanese purple sweet potato (about 300 - 350g potato - peeled, sliced, steamed and mashed)

30g brown sugar

1 ½ tsp instant active yeast

1 tsp salt

40g whisked egg (from 1 large egg, whisked and keep the balance for egg wash)

120g - 150g fresh milk

60g butter

Egg wash:  Balance of whisked egg from the above + 1 tsp water

Some sesame seeds for topping (optional)

Utensil:  25cm X 12 cm X 11 cm  loaf pan

METHOD:

1. Put all ingredients (first add salt, flour, sugar, yeast, butter, egg, mashed potato and lastly fresh milk) in a bowl of stand mixer and knead till the dough come together, until achieve window pane stage (the dough at this stage should be able to be pulled and stretched into membrane).  It takes around 10 to 15 minutes at medium speed.  If the dough is wet, add 1 tablespoon of flour at a time until you get the consistency you want.
2. Form the dough into a round ball and let it rise in a warm place for 1 hour or until double in size in a large greased bowl, covered with cling film or kitchen towel.  I normally leave the dough in the stand mixer’s bowl and cover with kitchen towel.
3. Punch down the bread dough to release the air.
4. Transfer the dough to a clean floured surface then divide into 2 equal portions. Roll out each dough with a rolling pin into rectangle shape. Roll up like swiss roll until a short log is formed.  Place bun onto the baking pans lined with non-stick baking paper. Let it rise for another 45-60 mins or until double in size.
5. Brush the dough with egg wash and sprinkle with some sesame seeds on top.
6. Bake at pre-heated oven at 180C (160C fan mode) for 30mins or until golden brown.
7. Remove bread to cool on rack completely.

Notes:

1. Add 120g of fresh milk first, then slowly add in the rest if dough is too dry.
2. If fresh milk is not available, you may use 120g - 150g water + 2 tablespoons (20g) of full cream milk powder.

Pandan Mantou (Pandan Steamed Bun)

Pandan Steamed Bun or Pandan Mantou.  This Pandan Mantou is made with the fresh pandan leaves from our garden.   My kitchen was filled with the pandan aroma when I steamed these buns.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Pandan Mantou Recipe

Yields:  10 buns

INGREDIENTS:

250g pau flour (low protein flour)

30g caster sugar (please use 60g if you prefer sweeter.  I used brown sugar)

2 tsp instant yeast

1 tsp double action baking powder

20g coconut oil

120ml to 130ml pandan juice 

10 pieces (3” X 3”) baking parchment paper

METHOD:

1.  Mix all ingredients in the bowl of electric stand mixer. Knead the dough until all come together, around 10 minutes with the dough hook attached.

2.  Cover the bowl with kitchen towel or cling wrap and let the dough rest for 30 – 45 minutes.

3.  Shaping Flower Mantou/Bun:

-  Lightly dust the working surface with flour. Gently punch down the dough to deflate. Roll the dough to form a log.  Cut and divide into 10 equal portion.  

-  Shape the dough into a ball.  

-  Then roll into a rectangular shape with the rolling pin.  

-  Brush thin layer of oil on the dough.  

-  Cut slits onto the dough with pizza cutter or sharp knife. Make sure not cutting through the both ends.

-  Twist the dough.

-  Twist the twisted dough into a knot.  Hide the both ends underneath the mantou.

-  Place each flower mantou on a piece of baking parchment paper.

5.  Spread the mantous on the bamboo steamer about 1 inch apart as the dough will rise. Let the mantou rise for another 15 to 20 minutes in semi warm area.

6.  Prepare the steamer and steam for 10 to 12 minutes over the medium heat.

7.  Once it’s done, open the cover slightly to release the heat for few minutes. Transfer the bamboo steamer away from the water and let it stand for another few minutes before removing the cover. With this, the mantou will not shrink after cooling down.

To make Pandan Juice:

15 to 18 pandan leaves

150ml water

1.  Chop pandan leaves into chunks.  In a food processor, add pandan leave and water.  Blend until fine.

2.  Place pandan paste in a muslin bag and squeeze out the juice.  If you don’t have a muslin bag, use your hand to squeeze out the juice through a sieve.  

Notes:

1.  I normally leave the dough in the same bowl of electric stand mixer after kneading and cover the bowl with kitchen towel for proofing.

2.  The oven is an ideal place for rising the dough. TURN On the oven at the lowest setting for 1 minutes, then TURN IT OFF.