Steamed Egg Cake/Kueh Nerng Kor

Recipe
- 220g eggs excluding weight of shells (about 4 large eggs)
- 210g caster sugar
- 230g cake flour or top flour (sifted 2 or 3 times)
- 1 tsp vanilla extract
- 6 tbsp cream soda or 7-Up or Sprite

1. Whisk the eggs till frothy, then start adding sugar a little by little, to ensure it is well-incorporated. Add vanilla extract and continue beating until the batter becomes very pale, thick and creamy. This takes time, and there is no shortcut. Meanwhile, heat up your wok, pot or steamer until you get a gentle boil. Do make sure it is large enough to fit the cake tin and has ample space for the batter to rise and the steam to circulate.

2. Fold in the flour in thirds, alternating with the soda, and ending with flour. Once there are no streaks of flour, stop.

3. To steam, either pour the mixture into a bamboo steamer lined with greaseproof paper or use a 6 or 7-inch lined baking tin. Pop it into the wok, pot or steamer - then cover - and steam on high for 30mins.

4. Once done, place the cake on a rack and allow to cool before slicing.
http://www.thelittleteochew.com/2011/03/steamed-egg-cake-ji-dan-gao.html

Bolu Soda / Apam Soda

INGREDIENTS


200 g caster sugar / 200 g gula caster
2 eggs / 2 biji telur
1 tsp ovelette / 1 sdt ovelette
1 tsp vanila / 1 sdt vanila
250 g flour / 250 g tepung gandum
1 cup ice cream soda / 1 cawan ais krim soda
Coloring of your choice/ Warna pilihan anda


Beat eggs, ovelette and sugar till very thick and creamy / Pukul telur, ovelette dengan gula sehingga kembang dan gebu

Fold in the flour and add ice cream soda, a little at a time./ Masukkan tepung berselang seli dengan ais krim soda sedikit demi sedikit

Bring water ti boil in steamer./ Panaskan kukusan

Divide mixture and color base on your preference/ Bahagikan adunan dan warnakan mengikut pilihan anda.

Line tea cups with paper cup and pour in mixture. You can play around with the color / Alaskan acuan dengan kertas cupcake dan masukkan adunan dalam acuan. Anda boleh bermain dengan warna mengikut kesukaan anda

Fill cups with mixture but only 2/3 full. / Isikan 2/3 penuh

Cover steamer and steam for 7-10 mins. till well risen. / Kukus selama 7-10 minute.

Remove from tea cups and rest to cool / keluarkan dari acuan dan biarkan sejuk sebelum dihidang.
http://patyskitchen.blogspot.com/

http://www.homemadesbyarfi.com/2011/04/iphoneography-22-bolkus-mekrok.html
2 buah telur (2 eggs)
1 sdt emulsifier (1 tsp emulsifier)<-- I NEVER use it
250 gr gula kastor (caster sugar)
250 gr terigu kunci biru (plain flour) <-- I use gluten-free mix, same amount
50 gr maizena (cornflour)
80 gr DCC dilelehkan (dark chocolate, melted)
200 cc santan instan (coconut milk) <--- I use sparkling grape juice
Pasta coklat secukupnya (chocolate paste) <--- I NEVER use it

Preheat the steamer (simmer). Line the cupcakes tin with paper. Beat eggs, sugar and emulsifier until thick. Add in wet ingredients a little at a time, fold in flour, chocolate, and wet ingredients (including melted dark chocolate) while the machine running in high speed. All this beating takes 15 minutes from the beginning till finished. Pour the batter in the tin about 7/8 full. Steam for 20 minutes.

Apam Gula Hangus

Bahan-bahan
1 gelas gula – untuk dijadikan gula hangus
½ gelas air
½ gelas gula
3 biji telur
1 gelas santan atau susu segar
2 ½ gelas tepung gandum
2 sudu teh soda bikarbonat - hana buh 1sk je
garam sedikit dan butter dua sudu besar-tambah
Cara-cara
Panaskan kukusan.
Ayak tepung gandum bersama soda bikarbonat. Ketepikan.
Untuk membuat gula hangus - masukkkan gula ke dalam kuali masak hingga keperangan, kemudian masukkan air. Kacau sebati, kemudian masukkan butter dan sejukkan sebentar.
Pukul telur dan gula sehingga naik dan kembang.
Masukkan gula hangus dan campuran tepung gandum bersama soda bikarbonat.
Masukkan santan atau susu segar dan gaul rata.
Masukkan adunan kedalam acuan apam atau loyang yang telah dilengser dengan minyak. Kukuskan selama 10 ­ 15 minit.
Sejukkan dan keluarkan dari acuan atau dipotong. Sedia untuk dihidangkan.
http://hanamemories.blogspot.com/2010/11/apam-gula-hangus.html

Apam Polkadot

http://teratakdhia.blogspot.com/2010/11/apam-polkadot.html

3 biji telur dari peti sejuk(gred A)
275 gm tepung gandum
220 gm gula halus
150 ml susu segar/ susu cair
3 sudu teh baking powder
1 sudu kecil ovalette**.( substitute a tablespoon of condensed milk for ovalette/not
at all/Cream tartar)ovalette is a emulsifier allowing the
fat in the eggs remain fluffy and stable.
http://www.thelittleteochew.com/2009/09/what-is-ovalette.html

my friend used 1/4 tsp of baking soda and his cake turned out just as pretty.
1 sudu kecil esen vanilla
filling blueberry/ strawberry/ apa-apa ikut citarasa yang disukai
pewarna

**Nama panggilan lain bagi ovelette adalah quick 75. Ia berwarna oren atau kuning dan teksturnya seperti gel.Ovalette merupakan pengemulsi atau penstabil yang digunakan untuk membuat kek span dan dan kek-kek yang menggunakan telur sebagai bahan untuk melembutkan kek.

Cara-cara penyediaan apam polkadot

1. Masukkan telur dan gula ke dalam mangkuk mixer dan pukul dengan kelajuan maksima sehingga kembang dan menjadi putih.

2. Selepas tue, baru campur bahan2 lain(masukkan susu, tepung dan last sekali ovelette. Then, masukkan esen vanilla) dan mix lagi sehingga sebati.

3. Bahagikan adunan kepada beberapa bahagian,kemudian titiskan pewarna mengikut pilihan.

4. Masukkan setiap adunan berwarna ke dalam piping bag.

5. Picitkan adunan ke dalam mangkuk kertas (setengah/separuh sahaja).

6. Letakkan filling secukupnya (nak senang masukkan dalam plastik kemudian picitkan).

7. Picit lagi adunan sama atau warna berbeza sehingga hampir penuh.

8. Last sekali dot-dot kan dengan warna pilihan,kemudian kukus dengan api kecil/sederhana selama 10-15minit atau sehingga masak.

Kek Lapis Sarawak

http://aries08.blogspot.com/

Pisang Goreng cina rangup

Ingredients

1/2 cup self-raising flour
1/4 cup corn flour
1 tbsp rice flour
Pinch of salt
1/2 tsp baking powder
180ml water
1½ tbsp oil
5-6 bananas, halved
Oil for deep-frying

Method
Combine the various flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in oil to mix.
Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown.
Remove and drain on paper towels.

Or this recipes :

Thai Banana Fritter

Ingredients (6-8 servings)

6 Thai Banana (Nam Wa banana)- peeled, thinly sliced lengthwise

1 cup rice flour

1/3 cup flour - campur corn flour

1 tsp baking powder

1/2 cup grated coconut

2 tbsp sugar

3/4 tsp salt

2 tbsp sesame seed

1 cup water

Oil for deep frying

Preparation

Sift rice flour, flour and baking powder together in the mixing bowl.

Add salt, sugar, and gradually add water and mix well to create a smooth batter.

Add sesame seed, coconut, and stir well together.

Heat oil in the pan over the medium heat.

Dip banana slices in the batter and deep fry them until golden brown. Serve hot.
Self rising flour

• 1 cup (120g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Pisang Goreng Bijan

Bahan-Bahan
75gram tepung naik sendiri


60gm tepung beras


1 sudu makan tepung jagung


sedikit serbuk kunyit


2 sudu makan gula (rata) - optional


1/2 sudu makan minyak masak - optional


1/2 sudu makan bijan - optional


Air secukupnya

.

Cara-cara
- Gaulkan semua bahan (kecuali bijan), dan kacau rata hingga sebati. Masukkan air sedikit demi sedikit. Jangan terlalu cair atau terlampau pekat. Asal boleh menyalut belakang sudu, so insyaAllah ok lah tu. Gaul hingga sebati.

- Akhir sekali masukkan bijan dan gaul rata. Siap untuk digunakan.
(Nota: Goreng ikut selera anda, kalau nak yang crunchy goreng agak lama sikit hingga agak kecoklatan).


Versi terengganu
2 cawan tepung beras cap Gajah
1 biji telur
1 s/k air kapur
1 s/k kunyit serbuk
garam
air secukup pekat

Cara
1. Bancuhkan bahan Batter sehingga rata dan biarkan sekejap. Jgn cair sangat.
2. Panaskan minyak yg banyak.
3. Masukkan pisang yg dibelah 2 dalam bahan batter dan jemputkan kedalam kuali.
4. Bila telah kuning keemasan angkat dan toskan dalam tapisan sayur[/color]

versi Siam
2 cwn tepung beras (nak campur tpg jagung sikit pun bole)
garam
sedikit ajer gula (satu sudu teh gitu, ikut selera la, takat nak melemakkan lagi)
minyak masak satu sudu teh
air kapur satu sudu teh..
bijan (disangai supaya wangi) dalam satu atau dua sudu makan gitu
kelapa parut tuh dlm satu pertiga cawan gitu or kalau nak lebih sikit pun bole.
sedikit santan (sikit sajer dlm suku cawan gitu)
air sejuk - agak2 lah, jgn cair.

pisang awak, abu atau apa2 pisang yg utk digoreng (alang suka yg lembik sikit)...

cara2
1. Bancuh bahan2 tepung tu smpi sebati... jgn masin sgt lah...
2. Celup pisang yg di belah dua kedalam tepung
3. Goreng dlm minyak terendam smpi kekuningan.
4. Angkat dan tos. Sedia utk dimakan.

batter ni sedap sbb rasa bijan yg harum dan lemak2 santan dan kelapa parut dan rangup...

Lempeng/Pancake/Waffle

Yoghurt Pancake

Ingredients:
1 egg
1/2 tub plain yoghurt
2 tblsp sugar
100 gm floor
1/3 tsp baking powder
50 cc water

Method:
Mix everything in a bowl.
The batter should come up to a fairly thick consistency.
Heat a flat non-stick pan over very slow fire.
Use a serviette to coat the pan with olive oil.
Scoop the batter and drop a ladle full of it onto the pan.
Let one side cook, then flip the pancake over to cook the other side.
When both sides are done, remove from pan and serve.

lempeng kelapa

tepung gandum ( dalam 3 ~ 4 senduk )
sedikit garam
kelapa parut ( jangan diperah )
2 ~ 3 sudu susu pekat manis
air sejuk secukupnyer

caranyer
satukan kesemua bahan di atas..kacau hingga sebati...
panaskan kuali...letakkan sedikit minyak ke dalam kuali..masukkan 1 senduk adunan tadi dan ratakan..
ikut suker la nak tebal @ nipis...apabil abhgian bawah dah garing terbalikkan lempeng tu...bagi atas dan bawah masak sekata....siap utk dihidang...

p/s : lempeng kelapa sedap kalau dimakan dgn gula pasir @ gula merah...dgn sambal tumis pun sodap!!!

PANCAKE STACK WITH WHIPPED BUTTER & MAPLE SYRUP[/u]

1 1/2 cups (185 g/6 oz)
1 tsp baking powder
2 tbsp caster sugar
pinch of salt
2 eggs, lightly beaten
1 cup (250 ml/8 fl oz) milk
60 g (2 oz) butter, melted
100g (3 1/3 oz) butter, whipped (with electric beaters or a wooden spoon)
maple syrup to serve.

Method:

1. Sift the flour, baking powder, sugar and salt into a bowl and make a well in the centre. Mix together the eggs, milk and butter in a jug and pour into the well all at once. whisking to form a smooth batter. Cover the bowl with plastic wrap and set the batter aside for 20 minutes.

2.Heat a frying pan and brush lightly with melted butter or oil. Pour 1/4 cup (60ml/ 2fl oz) batter in the pan and swirl gently. Cook over low heat,until underside is golden.

3. serve the pancakes stacked warm or cold with whipped butter and maple syrup.

SPICY PANCAKES WITH CINNAMON CREAM[/u]


1/2 cup ( 60g/ 2 oz) self raising flour
1/2 cup plain flour
2 tsp mixed spice
1/2 tsp ground cardamon
1 tbsp soft brown sugar
1 cup (250 ml/8 fl oz) milk
2 eggs
fresh raspberries, to serve

[u]CINNAMON CREAM[/u]

1/3 cup (90 g/3oz) sour cream
2 tbsp plain yoghurt
1 tbsp honey or maple syrup
1/4 ground cinnamon


Cara membuat sama saperti resepi diatas.


To make Cinnamonm Cream

Mix all the ingredients together in a small bolw. Cover and refrigerate

Pancake Oat
Tak ingat kat mana ambik resepi nih... dah selalu buat n alter mana yg patut dah,

1/2 cawan susu cair
2 sudu besar susu pekat manis
4-5 sudu besar oatmeal
1 biji telur
sedikit baking powder
garam skit
sedikit serbuk kayu manis
Tepung gandum dlm satu cawan (jgn habiskan, depends pada kepekatan bancuhan)

Masukan semua bahan diatas (kecuali tepung gandum) kedalm blender. blend sampai sebati. then masukan tepung gandum. agak2 jgn sampai pekat sangat.
Goreng atas non-stick frying pan yg di letakn dengan sedikit butter.
Letak dalam 2-3 sudu besar setiap kali goreng (supaya nipis) sampai habis adunan
Bole dimakan begitu sahaja or di sapu peanut butter/kaya/nutella n digulung or dilipat.

Oat tu boleh jugak di ganti dengan pisang berangan

Biaser buat sekali ngan anak rimbun. so dia mmg seronok memasak n makan hasil masakn dia.

waffle
3 biji telur
3 cwan tepung(ayak)
11/2 cawan gula
11/4 butter/majerin
21/2 cawan susu
1-2camt baking powder
sedikit garam

Cara:
Campurkan semua bahan dlm blender.
Panaskan waffle maker & sendukkan adunan tadi.
Serve with syrup or ice cream

Bahan2
125gm butter (cairkan)
1.5 cawan tepung naik sendiri
0.5 cawan tepung gandum
0.25 cawan gula
1.25 cawan susu
2 biji telur saiz sederhana (asingkan kuning)
Esen vanila (optional)
secubit garam

Cara
1. Ayak tepung dan garam
2. Pukul telur putih dengan separuh dari gula
3. Bekas lain, pukul telur kuning dengan separuh lagi gula
4. Masukkan sedkit demi sedikit adunan tepung ke adunan kuning telur tadi, diselang seli dengan susu. Kemudian masukkan butter.
5. Campurkan adunan tadi dengan telur putih tadi.
6. Masukkan esen vanilla.
7. Campurkan sampai sebati (guna mixer)
8. Panaskan waffle maker. Masukkan satu senduk... tutup... bila dah kuning emas... boleh la keluarkan dan makan dengan maple syrup atau aiskrim.

2 Eggs
2 Tablespoons Sugar
1 Teaspoon Salt
1/2 Cup Oil
1 Package Active Dry Yeast
1/2 Cup Warm Water
2 Cups Milk
3 Cups Flour
Dissolve yeast in 1/2 cup warm water....chemp gunakan air biasa

Scald milk and cool.

In a large mixing bowl, beat eggs well, then add other ingredients.
Stirring until mixture is blended. Then beat until the batter is smooth.

The batter may be stored in a large fruit juice container so that it does
not rise over the top.

This will keep in refrigerator for a long time.



4 sudu tepung gandum
4 sudu susu tepung
1 butir telur
secubit garam
1/2 sudu kecik baking powder
Air secukup pekat/cair

Bhn tambahan:
Nestum
Oat

Campur sumer, kacau sampai rata. kasi belen pekat ngan cair dia.
Nana ceduk pakai senduk utk kuah tu, satu senduk = 1 keping
goreng dlm kuali biasa je... insya allah sodap.
Sodap lagi kalu cicah susu manis (org kg ekekek) atau apa2 syrup . Jgn air sirup lak. kang tak sesuai...... ekekekek

http://mforum2.cari.com.my/archiver/?tid-237592.html

Apam Kukus Eno

1 cawan nasi
2 cawan tepung beras
1 cawan gula putih
1 1/4 cawan air
1 sudu kecil yis
sepeket kecil eno

Caranya:
1. Blend nasi dengan air hingga halus kemudian masukkan sugar, tepung dan yis. Blend lagi hingga sebati. Masukkan ke dalam bekas dan tutup rapat. Perap lebih dari 3 atau 4 jam (Akak bancuh lewat tengah maalam kukus pukul 5 pagi).

2. Selepas diperap kacau perlahan dan masukkan eno, kacau sebati perlahan-lahan (warnakan kalau suka) dan biar sebentar.

3. Panaskan kukusan. Masukan ke dalam acuan-acuan kecil dan kukus selama 15 hingga 20minit dengan api kuat.

4. Boleh di makan dengan kelapa parut yang dikukus sebentar dan digaul dengan sedikit garam jika suka.

Pandan Chiffon Cake

Important Note about Cake Flour and Self-Rising Flour:
If using cake flour for this cake (not self-rising cake flour), add the baking powder and salt to the flour. If using self-rising flour for this cake, DO NOT add the baking powder or salt to the flour as self-rising flour already contains baking powder and salt in it.

Ingredients:
8 eggs, separated
1 1/4 cups granulated sugar
3/4 cup liquid vegetable oil
1 tsp. vanilla extract
3/4 cup coconut milk
1 tbsp. ovalette sponge cake stablizer* (see note below) optional
1/4 tsp. pandan extract* (see note below)
1/4 tsp. pandan paste* (see note below) (used for flavoring and color) optional
1/4 tsp. green food coloring (use if you don't have pandan paste) optional
1 cup self-rising flour OR 1 cup cake flour
1 1/2 teaspoons baking powder (add ONLY if using cake flour)
1/2 tsp. salt (add ONLY if using cake flour)
1/2 tsp. cream of tartar

Garnish (optional)
Confectioners' sugar
Whipped cream
Fresh fruit

Instructions:
1). Preheat oven to 350 degrees F (180 degrees C).

2). In a small bowl, combine coconut milk , pandan extract and ovalette (using ovalette is optional). Add the 1/4 tsp. of pandan paste (or 1/4 tsp. green food coloring) to mixture if using (using the pandan paste or green food coloring is optional). Set aside.

3). With an electric mixer OR by hand, beat the egg yolks, sugar, vegetable oil and vanilla until well combined. Beat in coconut milk/pandan extract mixture.

4). Combine flour, baking powder and salt (If using cake flour).

*Note: Do not add baking powder or salt if you are using self-rising flour as self-rising flour already has baking powder and salt in it.

Sift the self-rising flour (or cake flour, baking powder and salt mixture, if using) three times into a large bowl. Make a well in the center of sifted dry ingredients, and whisk egg mixture into the flour mixture.

5). With an electric mixer, beat the egg whites until frothy. Add the cream of tartar and beat until firm peaks form. Fold the beaten egg whites into the flour/egg yolk mixture in two batches using a balloon whisk or rubber spatula.

6). Gently pour the batter into a 9 or 10-inch (23-25 cm) ungreased tube or angel food cake pan. With a spatula, spread batter to even out top. Bake in preheated 350 degrees F (180 C) oven for 45 minutes or until the cake feels spongy to the touch.

7). Remove cake from oven, and carefully invert the pan (upside down) onto a cooling rack. Do not remove cake from pan until completely cooled. Once cake has cooled, run a spatula around the sides and center tube of the pan to release the cake. When you are ready to slice the cake, use a thin sharp knife with serrated blade, and cut with a "sawing" action opposed to slicing through the cake.

8). If desired, dust top of cake with confectioners' sugar, and serve with whipped cream and fresh fruit.

9). Store cake at room temperature (covered with foil or plastic wrap, or cover with a glass cake dome) for up to 3 days.

Makes one (9 or 10-inch) chiffon cake.

Recipe revised and re-written by Diana Baker Woodall on April 8, 2004

*Notes:

Pandan Extract (also called Pandan Essence or Flavoring) and Pandan Paste may be found at Asian food stores or online at: http://www.zestyfoods.com. These items are listed under their Sweets and Chips section of their website. Coconut Milk can be purchased online at: http://www.asianwok.com, and Pandan Leaves Extract (juice) in a 14 ounce can (400 mL) may also be purchased from AsianWok.com.

Ovalette
Ovalette (for stablizing chiffon cake or other sponge type cakes) is difficult to find here in the USA. It is not necessary to use ovalette in this recipe for Pandan Chiffon Cake. You may leave it out if you can't find it. It won't make a big difference.

Cekodok pisang

500 gm pisang yg telah dilenyek
150 gm tepung gandum
50 gm gula ( 1/4 cup = 1 3/4 ounces = 50 grams)
1 sudu teh baking soda
1 sudu teh baking powder
sedikit garam

Bahan-bahan :
(2 piring penuh) 2 cawan pisang lenyek
1 cawan gula pasir @ gula castor
1 penutup sodabikarbonat (1 sudu makan)
1 sudu kecik baking powder
3 cawan tepung gandum
1 sudu tepung jagung utk rangup
1 sudu besar susu tepung ( optional )
1/2 sudu kecik garam

Cara-cara :
Dlm mangkuk, campur pisang lenyek bersama gula. Sedikit garam.dan gaul biar gula larut. Ayak soda bicarbonate. Baking powder dgn penapis teh ke dalam campuran pisang.gaul rata2.Pastu masukkan susu; tepung.tambah sedikit lg tepung jika adunan masih lembik. panaskan minyak yg banyak, lalu jemput2kan adunan bulat2 kedalmnya. goreng dgn api sederhana supaya dlm nya masak.bila kulit luar nmpak garing bleh lah diangkat. Jangan lembik sangat tepung. Extra tepung jagung jadi cekodok rangup