Steamed Malay Cake (马来糕)

My all time favourite in Dim Sum Restaurant - Malay Cake
I found this recipe in my favourite blog which I have just followed recently.
For the recipe, please visit :
http://happyflour.blogspot.com/2011/11/steamed-malay-cake.html

Spongy and moist texture, its different than what I had in the restaurant, its more like cake texture. Still it tastes good!

After I add few drops of yellow colouring, this is how the malay cake looks like!
It is a heavy and shinny batter, you mat find that it wont
stick to the plastic bowl once you add in the oil.

In the steamer.

It is cooked! It rises up a lot in the steamer

Once I unmould it, I find that the cake it a bit heavy like cake texture. It is not as fluffy as the one I have in restaurant, but if you serve while its hot it still taste pretty good like vanilla cake. It a very good recipe and for those who loves cake should really try this out!

If you want to reheat it, just simple pace it in a steamer for 5 minutes before serving,
it taste very good as a warm dessert and I am sure everyone will love it :)

Creme Brulee

Warm creme brulee that has crispy caramelised sugar layer on the top,
melt in the mouth creamy pudding-liked texture is definitely a great dessert for everyone.

Look at the caramelised sugar^^

Creamy and soft pudding!
Just taste awesome, perfect level of sweetness!

You will need :
Vanilla essence - 1 tsp
Castor sugar - 100g
Double cream - 375 ml
Egg yolk - 4

Mix the egg yolk with the sugar until thick and pale.

Just like this this, "ribbon stage"

Meanwhile wait for the cream to boil.

While whisking, pour the hot cream in the egg mixture, mix until well combined.
Then return to the stove and mix until its slightly thicken.

Pour the mixture into the ramekins.

In a deep tray, pour in boiling water until its half depth of the height of the ramekins.

Then, they are ready to go into the preheated oven at 150 degress celcius.
Bake for around 35 minutes until the top is firm and the middle is bit runny.

You can always serve it immediately or chill it in the fridge before the next step.

Caramelised step: sprinkle on some castor sugar.

Use a blowtorch and caramelised the sugar until its brown in colour.

Eating time @.@
You will find the the top is very crispy when you poke through the top layer with a spoon :)
Thats a good sign as the top is the main point of this dessert!
Remember to serve it while the top caramelised sugar is still crunchy!
No point of having a creme brulee that have softened top :)

Warm Chocolate Fondant with Fresh Strawberries

I got this recipe from the master chef website.
For those who interested can go and search for this recipe as it is quite simple yet delicious!

The soft hearted chocolate is coming out!

IMPORTANT STEPS:
You have to grease you ramekin with butter first, then dust with cocoa powder.
I also put a square baking paper that been greased with butter on top of the
cocoa powder, just to prevent in case you can't get out the fondant!

Mixing the eggs and sugar until it is pale and fluffy is the important part as
you need to retain the volume as best as you can.

mixing....

Preferably smaller size ramekin is suggested so that it can cooke through, and there will be less
filling in the centre which will prevent it from collapsing when you get it out from the ramekin later.
And I also suggest to bake it for at least 10-15 minutes so that the crust will form around the edge
and you will be able to get the fondant out of the ramekin more easily without any mess.
The recipe say bake for 8 minutes, but I think for the oven at home we need to bake it longer.

Enjoy ^^