Well well.. Ought to do some explaination for the lack of postings recently..

It's not that I've alot of bakes to share, and have no time to post.. but rather, I didn't bake anything at all.. Aww.. So sad..

Reason being schools starting soon, and I've got to pack up my previous sem stuff, and pack my room etc.. So really have no time to indulge myself in baking.. keke

I promise, once I get everything settled and adjust myself to the schooling hours, then I'll attempt something!

Sweet Corn Konnyaku Jelly

As promised, shall update on the 2nd jelly I made for Little Megan's B'day.

It's Sweet Corn Konnyaku Jelly! Alright, maybe I'm a mountain tortise, it's my first time hearing/seeing/knowing konnyaku jelly + Sweet corn... Hmm Hmm.. Sounds interesting? and I bet it taste as good as it looks (from Aunty Yochana's Blog). So I decided on that.

And hey, I've got the same jelly moulds as Aunty Yochana! Keekee! I like the pure white-ish colour, with bits and pieces of yellow here and there.. Ain't it prettyyy??

Sharing with you the recipe for this Jelly:

SWEET CORN KONNYAKU JELLY

Ingredients

• 15g Konnyaku Jelly Powder
• 750mL water
• 200mL coconut milk (Yes, please use this for the fragrance..)
• 150g castor sugar (I use 100g)
• 1 tin cream style sweet corn (I use Del Monte)

Methods

1. Boil 750ml water.
2. Put sugar and jelly powder into a mixing bowl and stir till evenly mixed.
3. When water is about to boil, pour in the konnyaku jelly mixture and continue stirring till everything dissolves.
4. Pour in coconut milk and corn, stir till everything is evenly mixed.
5. Pour mixture into jelly mould and let it set.
6. Chill before serving.

Well, in my previous post I mention that B actually dn't like this jelly (he prefers the mango one), but my Uncle (Megan's daddy) actually prefers the sweet corn one.. So I guess taste is very subjective.


But if you were to ask me, I'll say that I like both! Heheh!

Mango Konnyaku Jellies!

Heyy all!! Finally I've decided to come back after a long period MIA-ing.. Hehe..

Wonder if anyone out there still reading this boring bloggie of mine, since I've been quite inactive down here for a couple of weeks..

Tho I MIA-ed, but I still did a bit of kitchen work, making some simple snacks without the aftermath (Major pile up dirty equipments and dishes at the sink). Okie, I admit, I was feeling lazyy.. Hiak Hiak Hiak!!

So made some jolly jellies for my little cousin Megan's FIRST Birthday Bash! She's a real adorable baby, can expect plentiful facial expression from her! And best of all, she can suddenly give you a wide smile, and yes, it makes my day and I'll go "Ahh gooo gooo" over her.. Haha!

So that day there's a buffet party, and my contribution was Corn Konnyaku Jellies and Mango Konnyaku Jellies.

This is the only picture I've of the mango jellies. After dislodging the jellies from the moulds and arranging them nicely (I hope) on the serving ware, I realised that I was running late, so I quickly use B's HP camera to snap a photo before making my way down to the function room.

As you can see, the jellies is overloaded with Nata De Coco and pineapple slices.. B said he prefer this than the corn one.. Oh well well.. Then I guess it must be good then, cos FYI, B doesn't like mangos, and when he say this (made using mango juice) is good, then most likely it's good!

Sharing with you the recipe:

MANGO JELLIES

Ingredients

• 950mL Mango Juice (I use marigold)
• 1 packet Nata De Coco, Drained
• 1 Can sliced pineapple in syrup, Cubed
• 1 packet REDMAN konnyaku powder (10g)
• 40g sugar

Methods

1. Arrange the Nata De Coco and Pineapple cubes in the mould. Amount is up to individual preference.
2. Combine the sugar and konnyaku jelly powder, stir well to mix.
3. Pour mango juice into a pot, pour in (1) gradually, stir well to mix. (Medium-Low fire)
4. Continue stirring till sugar dissolves and mixture boils.
5. Spoon mixture into the jelly mould, use a toothpick to burst any visible bubble on the surface of the jelly.
6. Leave the trays of jellies to cool before placing it in the refridgerator to chill.
7. Serve Chilled. Enjoy!

Note:

• I definitely suggest not to add in too much sugar as the fruit juice used is already sweetened, so 40g of sugar is sufficient.
• Remember to dry the fruits well, if not it'll affect the "hardening process" of the jellies.

I'll share the recipe of the corn jelly in the next post.. I'm too tired to continue typing.. Keke!

GOod NighT!

Got Really Addicted To.... This Game..

What??!! You're not updating your blog with your bakes?!

No? Din bake anything recently?!

Yes, I did not bake anything recently.. Why? Cos I got really hook on to a game.. COOKING ACADEMY 2!

Oh My, it's a really really addictive game.. Initially I tried the free trial (playing the full version for 1 hr only), then I realised that boy, the game is really fun and good..

It's all about cooking.. Thr's chinese crusines, western stuff etc etc.. Really fun.. I guess I like this game bcos in actual life, I like to cook and bake as well... So in this game, I can cook (and play) like a chef.. keke!

So after playing that for 1 hr, I realised that I need to have the unlimited full version, if not this game will definitely haunt my mind.. Keke

So thanks to B, he managed to get the full version of the game for me! I was really over the moon! Lots and million of thanks to U, B!

Err... So it seems like I'll go MIA for another week.. Fully immerse myself in the joy of playing this game! Whhheee!

Marinated Guavas... DELICIOUS!! (2)

Made another batch of marinated guavas yesterday! Hmm.. But this batch of guavas couldn't "survive" for more than 2 day.. Cos they all end up in our stomach!!! Hee!!

Really yummy.. Taste like the 1st batch, except this time round is not so sweet.. I've learnt from the previous experience, so I washed 3/4 amount of orange peels under running water hoping that it'll wash off most of the sugar on it.. And it works! Oh ya, I did up-up the no(s). of lime used, for the same amount of guavas, I used 5 limes (and I find that it makes the guavas more appetitsing) and chop up the 3/4 of the whole lime and marinate it together.

This time round the taste definitely suits my tastebuds more! And I wish to experiment with other different types of fruits. =)

For the recipe, please get it from here. Please do make the changes accordingly. =)

Have a nice day!

Steamed Egg White Rainbow Cake

Finally I baked something after the long "holiday" from baking... I was "thread-hopping" in KC last night, and I stumbled on this cake recipe posted by zurynee, EGG WHITE RAINBOW CAKE.

Well, I've to admit that it's the beautiful picture of the cake that caught my attention, I was quite shock to see the picture because it's simply tooooo beautiful, with so many colours and the pattern created... Amazing I would say, but I was in for another shock! The amount of egg whites required!

Nah, not 100g, not 200g, not 300g, definitely not 400g... BUT 500g of egg whites! Gosh, that's quite a fair bit.. But reading on the posts by those forumers that tried this cake, 98% gave raving reviews and most of them yield beautiful cakes too, so I was like being tempted to try it out too..

I was curious on how to creat the patterns, so I read on the methods.. Looks simple enough.. So yes, SET, I decided on making this cake.

TADA..!! Present you a picture of cake before steaming.. My sister and I was like "goo goo ga ga" over the beautiful swirls..


There's a total of 6 colours in this cake..

• Rose Pink
• Apple Green
• Egg Yolk Yellow
• Brown (Coffee Emulco, instead of chocolate emulco)
• White (Actually I just left it plain)
• Cherry Red

Of which I concluded that Cherry Red and Rose Pink are quite similar in colour.. Take note of it, so next time shall omit either 1 of them.

This is the look of the cake after steaming.. It rise up till quite high, but kind of like shrink back a little after I took it out of the steamer. Maybe I should left it to sit in the steamer instead of exposing it straight away to the cold air?? (Any experts out there care to advise??.. Much much appreciated!)

Hey Hey, this is the picture I wanted or rather waited to present to all of you.. Check out the beautiful pattern!! Alright, please please ignore the crack in the middle and the ugly sides..

I'm super duper impatient, I release the springform pan almost immediately after removing the cake from the steamer, and I was literally banging the cake here and there... That's explains the ugly sides.. (I handle the cake VIOLENTLY!) Hiak Hiak Hiak.. =p

Nevermind the blurred picture, cracked cake.. The cake is still pretty (in my eyes) and did I ever mentioned that the cake is AWESOME-ly SUPER-ly DUPER-ly YUMMYYY and SPONGY?????? Just give me a Humongous slice of this cake and a cup of hot coffee, trust me.. I'll be a happy girl for the whole day!

It has a egg-y taste, nice fragrance from the vanilla essence, and a comforting smell from the coffee emulco used.. I'm in love with this cake.. TOTALLY!!

But my dad commented that next time round I should just make a plain + coffee one (i.e white and brown colour ones).. Then it strikes me that it'll become a ZEBRA CAKE!

Well.. It's hard not to fall in love with this cake right??

FYI, this cake is quite big in size, and now, there's only 2 slice left in the container! I've reserved a slice for B.. How can I miss out his share of this lovely cake??

Sharing with you the recipe (with my variations):

STEAMED EGG WHITE RAINBOW CAKE

Ingredients

• 500g egg whites
• 60g evaporated milk
• 1 tbsp vanilla essence
• 150g melted butter (I replaced with 100g corn oil)
• 225g castor sugar (I used only 100g)
• 300g top flour
• 1 tbsp ovalette
• 1/2 tsp Colouring of your choice (I use 6 diff colours)
• 1 tbsp coffee emulco (considered as 1 colour)
• Pinch of salt

Methods

1. Beat egg whites at high speed. Add in sugar bit by bit once the egg whites turns bubbly. Continue beating till soft peaks.
2. Add in sifted flour, milk, ovalette, vanilla essence and salt. Continue mixing (Use electric mixer).
3. On low speed, mix in the corn oil/ melted butter and mix till well blended.
4. Divide batter into equal parts (depending on the no. of colours you've). Add one colour to each portion of batter and mix well.
5. Add coffee emulco into 1 portion of the batter as well.
6. Grease a baking tin with melted butter (I did not do so as I was using non-stick pan). Scoop 1 tbsp of batter (1st colour) into the center of the baking tin, continue with another colour (2nd colour) onto the 1st colour. Continue with all the colours and repeat the process till finish.
7. Bang the cake thrice on table top to eliminate air bubbles trapped within. Swing the cake pan from side to side gently. (This creats the wavy effect).
8. Steam the cake on high heat for 30mins or till cake is done.

Original recipe available here.

PS: In case some of you are interested, I use 18 medium eggs to get 500g egg whites.

Share With Me..

Awww.... Looking at the Kueh Lapis picture I can only drool and yearn to bake it.. Actually, I'm allowed to bake and cook.. So what's holding me back?

It's the amount of butter and egg yolk used in the making of Kueh lapis.. Ever since I saw the recipe for kueh lapis, I totally abstain from consuming it..

Yes, it definitely taste delicious (Who don't love it??), BUT consume it at the expense of your waistline (from growing horizontally)... *so sad right??*

By the way, anyone out there care to share a less "calorie/fat threatening" kueh lapis recipe??

Marinated Guavas... DELICIOUS!!

Alright my dear friends, readers, and passerby-s out there... Please do believe me.. At least for once.. That this marinated guavas are really delicious!!

No no no.. I'm not the genius that "created" this recipe.. I got this recipe from Kitchen Capers, posted by Yvne (really thank you so much for sharing)!


The sweet little guavas.. They are really small, guess they're from thailand?


Hmm.. the addition of chilli doesn't make any differences to the taste.. I guess chilli padi will be better.. More SPICY!


Yes, this is the "MAGICAL" ingredient.. It's the one that make the dish so tasty!

The end result after 8hrs of marination..

The last yummy shot..

Sharing with you the recipe... with my variations

Marinated Guavas

Ingredients

3 large guava

2 pkt marinated mandarin orange peels

1 chilli (It's really optional)

3 lime

Methods

1. Skin guavas and slice thinly, approx 2mm thick.
2. Slice the mandarin peels thinly.
3. Remove the seeds of the chilli, and slice the chilli thinly into stripes.
4. Obtain the lime juice and chop up 1 lime.
5. Mix guavas, peels, lime juice, chopped lime and chilli together. Toss to mix well.
6. Transfer into a plastic container and store in fridge for 8 hrs b4 serving.
7. Serve chilled.

Yes.. It's that easy peasy.. This recipe can easily yield a tub of guavas, but it definitely won't last long.. Cos my family polished off this tub within a day!

I marinated a smallllll quantity with the addition of chilli, the other big tub is chilli-free... Cos my parents aren't very adverturous when it comes to food..

Luckily I manage to keep a small container of it away in the corner of the fridge and bring it to my grandparents to try.. Yes, they (Aunty, uncles, grandparents) love it!

I gonna make some more real soon.. but this time round I gonna make some changes to it.. To perfect it!

Note

1. I use only 1.5 pkt of peels and 3 small guavas.
2. Tho I did not use any sugar, but I still find that it's too sweet. So I gonna rinse the peels b4 adding them to marinate together.
3. My family finish off the whole tub even tho the marination time wasn't 8 hrs yet.. =p
4. One word of advice.. Don't be afraid to make more, cos it's really POPULAR!!