Here is the recipe for the cake,the amount serves 10 people,and can be half if needed...

approx 480g ripe mashed bananas,add in one tablespoon of lime/lemon juice 455g butter 3 tablespoon condensed milk 450g sugar(can be reduced slightly to suit taste) 9 eggs 350g sifted self raising flour Methods: 1.Cream butter,condensed milk and half of sugar for 5 minutes using wooden spoon.Add mashed bananas. 2.In clean mixing bowl,whisk eggs with rest of sugar till creamy. 3.Fold in one -third of egg mixture to creamed butter till well mixed.Add rest of egg mixture,mashed bananas and lastly the flour,stir as lightly as possible. 4.Pour into greased tin,bake in oven at 150 degree celcius for 11/4 to 11/2 hours till skewer comes out clean.

Ducat Pudding
150 calories per serving

ingredients
makes 20 ducats

400 g (14 oz) plain flour 40 g (1 1/2 oz) yeast pinch of sugar 200 - 250 ml (7 - 8 fl oz) lu e!arm mil 40 g (1 1/2 oz) soft "utter 1 egg yol plus 1 egg pinch of salt

for baking:
250 ml (8 fl oz) mil #5 g (2 1/2 oz) "utter 4 ta"lespoons sugar

method

1$ %ift the flour into a mi&ing "o!l$ 'rum"le the yeast into the centre an( stir !ith the sugar) a little of the mil an( a little of the flour in the "o!l$ 2$ %prin le the top !ith a little more flour an( leave to stan( for 20 minutes$ *eat the "utter !ith the egg yol an( !hole egg until fluffy an( a(( to the yeast mi&ture !ith the remaining mil an( the salt$ +$ ,or in all the flour in the "o!l an( "eat until the (ough is light an( airy an( comes a!ay from the si(es of the "o!l$ 4$ 'over an( leave the (ough to rise for +0-50 minutes) until it has (ou"le( in volume$ -nea( the (ough on a lightly floure( "oar( an( shape it into !alnutsize( "alls$

5$ .rease a roasting tin !ith "utter$ /lace the "alls of (ough close together in the tin) cover an( leave to rise once more$ #$ ,arm the mil !ith the "utter) pour the mi&ture over the (ough) sprin le !ith sugar an( "a e the (ucat pu((ing in a mo(erately hot oven (20001') 400012) gas #) for a"out +0 minutes) until gol(en "ro!n$ 7$ %erve hot !ith custar() or col( !ith a "everage such as tea or coffee$

Kuih Kosui

I like Kuih Kosui to be steamed in a cake pan, then cut into pieces and coated with coconut. To me, if this kuih is steamed in tiny cups, then it would be 'Kuih Lompang'. While kuih lompang can come in other flavors like pandan or plain but of different colors, Kuih Kosui is not. It has to be made with 'gula melaka palm sugar and carameli!ed sugar, so therefore it is brown. Ingredients: (3) 250 g gula 4ela a a"out 1 "ig piece 500ml !ater 1 t"sp santan po!(er/coconut mil po!(er 2 pan(an leaves) cut into small pieces 50 g sugar 5 + t"sp !ater (*) 100g tapioca flour 1#0g rice flour 20g glutinous rice flour 500ml !ater 1 tsp al aline !ater( an sui) (') 1/2 freshly grate( coconut 1/2 tsp salt Method:

1$ /ut sugar an( !ater to caramelize$ 3(( in the 500 ml !ater as soon as the sugar turne( "ro!n$ 6hen a(( in the rest of the ingre(ients in (3 ) an( "ring it to a "oil to (issolve the gula mela a$ $ %train for any lumps an( leave asi(e to cool$ 2$ 4i& everything in (*) together till a smooth "atter is forme($ 3(( in the gula mela a syrup an( coo over lo! heat or in the micro!ave till the "atter is slightly thic ene($ %tirring constantly$ +$ %team the freshly grate( coconut for 5 minutes$ 7eave it asi(e for use later$ 3(( salt "efore using$ 4$ /our "atter into a grease( s8uare ca e pan$ %team over "oiling hot !ater for a"out 40 minutes$ 5$ 'ool the -uih -osui "efore you cut into pieces $ #$ 'oat them !ith the steame( coconut an( serve

Kuih Lompang
This is steamed rice cakes with grated coconut topping. "or better and more interesting presentation, gula melaka or coloring can be added to the batter mi#ture.

Ingredients: 140 gm rice flour 1 heape( t"sp tapioca flour 285 gm coarse sugar 1/2 tsp potassium car"onate 9 so(ium "i-car"onate solution 1/2 tsp pan(an paste green coloring 18 fl oz/485ml !ater 455 gm coarsely grate( coconut) mi&e( !ith a pinch of ta"le salt Method: 4i& the rice an( tapioca flour in + fl oz/75 ml !ater$ %tir !ell$ *oil sugar !ith 15 fl oz/425 ml !ater until sugar (issolves$ /our the syrup gra(ually through a strainer into the flour mi&ture) stirring all the time$ 3(( in potassium car"onate 9 so(ium "i-car"onate solution( an sui) an( the pan(an paste ) mi& !ell) a(( green coloring to enhanse the green$ /lace small chinese tea cups in a steamer over rapi(ly "oiling !ater to heat for 5 minutes$ 2ill cups !ith flour mi&ture an( steam for 10 minutes$ :emove cups an( allo! ca es to cool for a"out 20 minutes "efore removing !ith a "lunt nife$ 6op the ca e !ith the grate( coconut$

Serimuka
$erimuka aka Kuih $arlat has been one of the favorites of the nyonya kuihs. The egg custard layer will be green if pandan flavor is desired, otherwise it can be of a golden egg custard. There is a re%uisite for nyonya kuih, the height, the color, the sweetness and richness will all determine a good kuih. "or $erimuka the rice layer has to be slightly higher and a tinge of saltiness to bring out the coconut flavor. The top layer has to be sweet enough and of a &ade color.

Ingredients: :ice 7ayer +00g glutinous rice) !ash an( soa in !ater for 4 hours) (rain 180ml coconut mil 1 tsp salt 1 t"sp sugar ;gg 'ustar( 7ayer + large eggs 4 t"sp flour 4 t"sp rice flour +50ml coconut mil 150g castor sugar 1/2 tsp pan(an paste 1/4 tsp salt .reen coloring Method: 1$ <rain rice an( steam on 22cm tray for 20 minutes$ 2$ :emove from heat) fluff up the rice an( pour in the coconut mil ) sugar an(

salt$ 4i& !ell$ %team for another 20-25 minutes or till coo e($ +$ =sing a spoon or spatula)press coo e( glutinous rice firmly an( use another tray to level presse( rice$ 4$ %ieve the 2 flours mi&ture an( a(( them to lightly "eaten eggs$ %train mi&ture$ 3(( coconut mil ) pan(an paste) green color)salt an( sugar$ 5 $ 'oo on high in the micro!ave) 1 min at a time until mi&ture is slightly thic en$ #$ /our 1/2 of this egg custar( over the steame( glutinous rice an( steam for 10 - 15 minutes until coo e($ =se a for an( scatch surface) then pour in the "alance of the custar() steam further another 10 - 15 minutes until coo e($ (steaming time varies (epen(ing on the heat of steamer) 7$ 'ut ueh into serving slices !hen coole($

MONDAY, MAY 21, 2007

Mars Bars Cookies

For anonyomous who requested: 11/3 cup sieved plain flour approx 1/3 cup sugar 5 fun size mars bars,chopped into chunks 1 beaten egg 125 g butter 1 tsp baking powder Methods: 1.Cream butter and sugar till fluffy. 2.Add in egg. 3.Fold in flour,baking powder and mars bars. 4.Roll into bite sized cookies and bake at 180degree celcius for 15-20mins till golden brown. This recipe can yield appprox 25 cookies

Kuih Lompang
This is steamed rice cakes with grated coconut topping. "or better and more interesting presentation, gula melaka or coloring can be added to the batter mi#ture.

Ingredients: 140 gm rice flour 1 heape( t"sp tapioca flour 285 gm coarse sugar 1/2 tsp potassium car"onate 9 so(ium "i-car"onate solution 1/2 tsp pan(an paste green coloring 18 fl oz/485ml !ater 455 gm coarsely grate( coconut) mi&e( !ith a pinch of ta"le salt Method: 4i& the rice an( tapioca flour in + fl oz/75 ml !ater$ %tir !ell$ *oil sugar !ith 15 fl oz/425 ml !ater until sugar (issolves$ /our the syrup gra(ually through a strainer into the flour mi&ture) stirring all the time$ 3(( in potassium car"onate 9 so(ium "i-car"onate solution( an sui) an( the pan(an paste ) mi& !ell) a(( green coloring to enhanse the green$ /lace small chinese tea cups in a steamer over rapi(ly "oiling !ater to heat for 5 minutes$ 2ill cups !ith flour mi&ture an( steam for 10 minutes$ :emove cups an( allo! ca es to cool for a"out 20 minutes "efore removing !ith a "lunt nife$ 6op the ca e !ith the grate( coconut$

"Injustice,I am no plain jane" Er...oh...oops,I supposed if these citrus egg tarts were given a voice,thats most likely what they will be yelling...I certainly need lots of practice on the asethetic aspect,even my lao gong had a hard time -deciding on the photograph so as not to potray a poor image on himself-the hard-core photograpy enthanastic...haha..Fortunately ,whats lacking in the looks department is more than make up for in the sensory aspect...The tarts shells were buttery,melt-in the mouth,with a tinge of orange with each bite,whereas the custard,though slightly overdone,provides a satisfying lemon scent...Nice,however,it is boring doing it alone,hence I think it will be a rather long time before I attempt tarts again...haha... Citrus Egg tarts recipe(yield about 15 egg tarts): (Adapted from AMC cookbook with modifications of my own) pastry shells 125g cold cubed butter 225g plain flour 1/2 beaten egg 1 tbsp sugar orange rinds of one orange Methods: 1.Sift flour,rub butter in flour till it resemble breadcrumbs,Add in beaten egg,orange rinds and shape into a dough.Pinch a ball from the dough and shape into tart mould. 2.As the dough may appear wet and hard to shape,freeze it when it becomes too soft and sticky for a short while before shaping into mould,bake empty shells into preheated oven at 180 degree celcius for about 10 minutes,I weighed down the shells with greaseproof paper and beans to prevent the shells from puffing up. 3.After 10 minutes or so,take out tray,remove the beans,and bake it blind again for 5 mins till centre of shell is dry too.Pour egg mixture into shells,bake for 10-15 minutes,centre should still be wobbly,which I made a mistake by overbaking till centre is completely firm. Tart filling: 70g sugar 150ml milk/water 2 tbsp lemon juice 4 egg yolks,3 egg whites Methods: 1.Stir sugar into boiling water or milk till dissolved.Add in lemon juice,leave to cool. 2.Beat in eggs,filter mixture using a sieve,pour into tarts shells to bake.

Woke up to a cold raining tuesday morning,what will you do on a day like this?Sleep in,do housework,or go shopping since it will definitely be less crowded?I was feeling lazy and while lazing around,I spied my chocolate recipe book lying on the bookshelf collecting dust...haha.. Flipped through it and saw something that caught my eye.Chocolate scones,served warm and fluffy with a tbsp of jam or butter sounds good to me as breakfast. Besides,its been two yrs since I last baked scones,and this is a good chance for me to used up the flour,butter and chocolate chips..Preparation is simple,a pair of cool,clean hands,avoid handling the dough too much and a very hot oven.Bingo,chocolate scones served with kiwi and two teaspoon of mango yoghurt...hmm...suddenly,my morning doesn't seem that cold anymore..haha...Oops,the yoghurt is oozing out,guess I better finish it fast... Do try it,cos if I can bake it,so can you...hehe.. Chocolate Scones(a good alternative to boing bread and butter breakfast)-makes 9 225g sieved self-raising flour 60g butter 1 tbsp caster sugar 50g chocolate chips(I use 100 g dark choco and chopped it) 150ml milk mETHODS: 1.Lined and greased cookie tray.Cut butter into cubes and rub into the flour till it resemble breadcrumbs. 2.Add in sugar,chocolate chips and mix well.Add in milk to form dough. 3.Roll out dough and cut into rounds using cookie cutter or can simply cut into squares if prefer. 4.Place scones 2 inches apart from each other and bake at preheated oven of 220 degree celcius for 10-12 mins.Serve warm with butter ,jam,yoghurt ,or on its own.

CORNFLAKES CHOCOLATE MACAROONS (my sisin-law)

Bahan-Bahan 225 gm corn flakes (atau almond flakes) 180 gm choc renchoco/choc chips 175 gm gula halus !i"i putih telur (sai# yg !esar) 1-2 sudu the esen $anilla Cara-Cara: %ukul putih telur dgn esen $anilla dan masukkan gula sedikit demi sedikit& %ukul lagi hingga !etul-!etul pekat (stiff)& 'etelah itu( masukkan cornflakes dan renchoco/choc chips dan gaul rata-rata& )nda !oleh "uga masukkan kira-kira 50 gm kacang( srpti !adam( walnut( ha#elnut( etc)& 'etelah itu masukkan ke dalam acuan cupcakes yg kecil dan !akar hingga masak dan rangup dgn suhu ketuhar sekitar 1*0 dar"ah +elsius selama kira-kira 20- 0 minit (tergantung kpd ketuhar anda)& Note: ,y wife omitted the choc chips& 'he "ust grated some chocolate o$er the mi-ture& )lso since our children like it plain( we didn.t put any nuts& /t.s worth trying& 0asted alittle !it like 1ellogs cornflakes frosties& (cornflakes !ersalut gula)

EGG TART
Pastri: 500g 0epung gandum 125g 2ula icing 250g 3utter (tips4 !utter se"uk dari petise"uk) 2 !i"i telur gred 3 1 tsp esen $anila )yak tepung( campurkan gula icing& ,asukkan !utter dan gaul hingga "adi crum!s& ,asukkan telur dan esen $anila dan gaulkan hingga rata& 3entukkan "adi se!i"i !ola& 'e"ukkan dalam peti se"uk se!elum digunakan&

Filling: 250g )ir 125g 2ula 5 !i"i 0elur gred 3 100g 'usu cair (5$aporated milk) 6arutkan gula kedalam air& (!uat air gula) 1alau guna air suam( !iarkan se"uk dulu se!elum masukkan telur dan susu cair& %ukul semua * !ahan hingga se!ati kemudian tapiskan dan sedia untuk digunakan&cara4 /sikan atau !entukkan pastry kedalam acuan& 3akar pada suhu 170 ke 180 + selama 15 minit atau sehingga kelihatan kering atau sedikit kekuningan& 1eluarkan dari o$en& 0uangkan filling tadi kemudian masukkan semula ke dalam o$en& 3akar lagi pada suhu 180 + selama 15 minit atau sehingga telurnya masak& (tak cair)