Homemade Kaya

This recipe is from my friend Sean Lim in facebook.  This shows my 2nd attempt at making Kaya.  James enjoyed it and I am sure you will like it too.

 

Simple ingredients to make our all time favourite Kaya jam.

 

Ingredients

A. Fine Sugar 150 gm

 

B.  Coconut cream 250 ml

Water 60 ml

Fine Sugar 100 gm

3 Pandan Leafs

 

C. 5 eggs beaten and strained

 

Method

1. Use a stainless steel pot.  Put in the A 150gm fine sugar and use low fire to melt the sugar. Stirring constantly with a wooden spoon till it turns golden colour.  Remove from fire.

 

 

2. Pour in the 60ml water a little by little and stirring constantly.  You will see bubbling - don't worry.  It will be good to line your table with newspapers under the pot. 

 

3.  Add in the coconut cream little bit at a time and keep stirring.  Add in the B. 100gm fine sugar and stirring constantly.

 

Leave to cool completely - this is very important.

 

The mixture after adding in the water, coconut cream and sugar.

 

4.  Beat and strain your 5 eggs.

 

 

 

5.  When completely cool, add in your strained eggs into the coconut mixture. Also add in your pandan leaves.

 

6. Cook on low fire and stirring constantly till mixture turns thick slightly. Then remove from fire and cool completely before bottling.

 



 This is after 5 mins.

 

 

After 10 -15 mins

 

Almost ready

 

Ready after about 20 mins.

 

Spread it on white bread with butter.  Yummy anytime of the day snack!

 

 

One bottle of kaya jam ... smells heavenly and taste good too!

 

Do keep it refrigerated.  Thank you and happy cooking.

 

Coconut cream from Fairprice or Kara brand also can.

 

 

 

 

 

 

 

 

 

 

Mango Muffins with chocolate chips

This recipe is taken form Best Recipes recipe #13683. I made a variation by adding in Hershey chocolate chips.

 

Ingredients

 

1 large Mango ( I used Indian Mango - I used to use Thai mangos, but Indian Mango is bigger)

1 & 1/4 cup self raising flour

1 teaspoon baking powder

2 eggs

1/2 cup caster sugar

100 g butter (I used unsalted SCS brand)

1/4 cup milk or mango juice (I used the juice and some milk)

1 tablespoon corn oil

 

Method

 

1. Mix flour, baking powder and sugar
2. Scoop out the flesh of one half of mango and add to the dry mixture. I also added in the chips here. Mix by spoon.
3. Extract juice from the large pip or stone by hand.
4. Add eggs, oil and softened butter.  Mix  by hand. Add mango juice and/or milk.
5. Blend by hand or electric mixer till batter is smooth.
6. Cube the remaning mango and add to the mixture until evenly distributed.
7. Pour batter into muffin cases.
8. Bake at 220 degree celcius.
9. Original recipe says bake for 20 minutes. I used about 17 mins.  The top browns a bit so maybe you can rotate the tray in the last 5 minutes.
10. I think they taste better served warm.

The bowl contains the juice squeezed from the pip and the mango cubed.
 
 

 
Mixing in the mango at step 6.
 
 

I managed to make 7 muffins.

 

Enjoy!!!

 

 

 
 

 

 

Cupcakes

I am recently going into the cupcake phase n researching n trying out making different cupcakes n frostings. Made the following for church sales.

 

Vanilla cupcakes with strawberry jam frosting

 

Vanilla cupcakes with lemon frosting and shaved chocolate

 

 

Chocolate cupcake with peanut butter frosting

 

 

Ready for sales! included banana chocolate chip muffins too

 

Playing with coloured frostings....

 

 

Made my first batch of marshmellow fondant covered cupcakes!

 

Candy Crush cupcake!

 

 

 

 

Decorated with jelly beans and marshmellow

 

 

Decorated with Cadbury chocolate teardrops

 

 

 

 

 

Cooking Class At AFC studio, Singapore

I got myself a Mother's Day treat by attending a baking class at AFC Studio, Singapore.  Chef Wendy taught the class.  There were only 6 participants.  We worked in pairs.  It was worth going to the class because I would never have been able to create this cake without professional help. Hope I can repeat what I learnt.

 

I am wearing an AFC apron. Ready to bake!



AFC kitchen utensils for sale

 

 

 

 

We learnt to make this wonderful Strawberry Mousse Cake.

 

Firstly, we had to beat the egg yolks  and mix in the flour to make the sponge cake.   I learnt to fold in the flour into the eggs the right way but still need to practice more.  My right shoulder hurts a little because of an old injury and feels rather stiff.

 

After the sponge cake is done, we had to let it cool before we cut into small circles.

 

We then beat the whipping cream to stiff peaks and kept in the fridge for later use.

 

 

Then we prepared the strawberry puree and soaked gelatine sheets.

 

 

This is how the strawberry puree looks like after adding the whipped cream.  Now it becomes a strawberry mousse.

 

We then layered sponge cake and mousse with diced up strawberries.

 

 

 

 

 

 

 



 

 

Satisfied with the lovely cake!!!

 

 

 

Donuts

This recipe is taken from Alex Goh's cookbook "The World of Bread". When I finally made these, I felt really contented.  They taste great!

They are not the regular large donuts because I don't own any donut cutter.

Ingredients are as follows:

A. 300g Bread Flour, 200 g Plain Flour, 10g salt, 60g sugar, 20g milk powder, 1/2 tbsp baking powder, 3 1/2 tsps instant yeast.

B. 2 Egg yolks, 280 ml cold water

C. 50g shortening

1. Mix A till well blended. Then add B and knead to form a dough.

2. Add C, knead to form a smooth dough.

 

3.  Cover this dough with a wet cloth and leave it to prove for 45 mins or till it doubles in size.

 

4.  Mould it into a ball and rest for 15 minutes.

 

5. Roll it out into a thin sheet about 10 mm thick, then cut it with a donut cutter.

 

for this step, I floured my table a little before I used my floured rolling pin. 

 

To form the donut shapes, I used my biscuit cutter and the back end of a frosting tip.

 

 

 

Lift up the donuts and put on a floured tray.  The center pc can be used also.

 

 

 

When all the dough has been cut up, please cover with a wet cloth or put in a cupboard and leave to prove for 35 minutes.

 

 

This is a picture of my donuts after proving, I also cut squares and made 2 twisted donuts.

 

Fry them in small batches.  When brown on one side, flip and cook the other side.  2-3 mins on each side.

 

When still hot, dip the donuts into the caster sugar, or make cinnamon sugar (1/2 cup of sugar and 1 tsp cinnamon powder)

 

Yummy donuts!