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.