Orange Chiffon Cake

It's the first day of Autumn today.  Hopefully, it will mean cooler temperatures.  The past month has been very hot and humid in Sydney, just like dear old KL. 

I tried out this beautiful chiffon cake recipe last week.  Been meaning to make chiffon cakes but could not find any cake tins for it.  The cake tin is quite unique, higher than  a normal cake tin and with a tube in the center.  In fact, it has even got a unique name - a tube pan.  I finally got my tube pan, courtesy of my sister Lilian who sent it over from KL.  And so, ta- da ! here is my orange chiffon cake.

Doesn't look too orange, does it ?  Chiffon cake is actually very good for health conscious foodies who love cakes but not the fat content.  There is no butter, only corn or vegetable oil. If you leave it in its original condition, then it's pretty healthy.  Rather like a sponge cake.  You can either leave it original or cover it liberally and sinfully with chocolate topping, like I did.

Ingredients

4 oz flour

5 egg whites

5 egg yolks

3 ½ oz sugar

2 oz cooking oil

1 ½ tsp baking powder

3 oz orange juice

1 ½ tsp grated orange rind

¼ tsp salt

¼ tsp cream of tartar

Orange essence

Method

1.         Beat egg whites with cream of tartar and half of the sugar till very stiff.

2.         Mix egg yolks with flour, baking powder, oil, orange juice, grated  

            orange rind and remaining sugar.  Mix till smooth.

3.         Pour egg yolk mixture gradually over egg whites, folding in just until

            blended.

4.         Pour into ungreased tube pan.  Bake at 170 degree C for 35 minutes.

5.         Once cooked, invert tube pan and leave to cool.

Topping

Melt chocolate over low heat.  You can slice the cake into 2 or 3 layers.  Spread a thin layer of chocolate on each layer.  Arrange the layers on top of each other. Spread more chocolate over chiffon cake and sprinkle with crushed roasted peanuts.

P.S.   Chiffon cake comes in many flavours.  In KL, the pandan chiffon cake    
is one of the more popular choice.  I did make pandan chiffon
cake  earlier but frankly, I forgot to take photos.  The cake was
finished before I remembered.  That will be posted next time.

Jin Dui (Sesame Glutinous Balls)

Phew!  Just uploaded 2 recipes which were long overdue.  I had posted photos of them earlier on but did not have time to do up the recipes.

Been rather busy testing out new ones like this Jin Dui.  I recently found out that Hongkong Chinese like to have them during Chinese New Year, besides the normal yum cha time.  I don't remember Jin Dui during CNY in KL but rather at the markets for morning breakfast. 

Due to popular requests from my Hongkong friends, I had a go at the Jin dui recipe and found that it turned out pretty well.   I hope my HK friends will be as pleased as I am with the result.  Samples have been issued for taste testing purposes and orders are being compiled even as this is being posted.



Makes about 30

Ingredients

2 1/2 cup glutinous rice flour

1/2 cup granulated sugar

3/4 cup warm water

6  oz red bean paste
2/3 cup white sesame seeds
Oil for frying

Method

1.   Mix sugar and warm water till dissolved.

2.   Add into glutinous rice flour in a large mixing bowl.  Knead the mixture  

      until thoroughly combined.

3.   Knead the dough into small balls and then roll each ball into a flat round

      shape. Spoon a bit of red bean paste into each flattened round as a

      stuffing  and knead the dough back into a round ball.

4.   Coat the balls with cold water, then cover thoroughly with the sesame 

       seeds.

5.    Over moderate heat, warm a pan of oil that is deep enough to cover the

       sesame balls. Reduce the heat after the oil is warmed up.

6.    Deep fry the sesame balls on a low heat until the balls have puffed up. 

7.    Flatten constantly with ladle.  Fry till golden. Drain on paper toweling.

Yee Sang

Thank you to all foodies who have visited my blog.  Stats are showing that I have reached the 500 visitor mark.  To me, this is  a big achievement as I created this blog purely to share my love of food and my recipes.  Have any of you tried the recipes? I have tested and tweaked my recipes but would love to hear from any foodie who have tried them also.  Please send me your comments.

On the first day of CNY 2011, I tried out the recipe for Yee Sang or Lo Hei.  It was an amazing success.  Pretty similar to the ones sold in KL. 

Ingredients

1) 1 carrot, skin peeled
2) 1 small white radish (daikon), skin peeled
3) 1 cucumber
4)  2 tbsp Japanese red pickled ginger

5)  Turnip

6)  Coriander

7)  Pomelo peeled and sacs separated, about 50g
8)  Wonton skin

Garnish

1 tbsp toasted sesame seeds
1 tbsp roasted peanuts, chopped finely
1 tsp Chinese 5-spice powder
1 tsp cinnamon powder

a small dash of Chinese white ground pepper
1 tbsp good quality extra virgin olive oil

Sauce

5 tbsp Chinese plum sauce

2 tbsp sesame oil

2 tbsp lime juice

1 tbsp apricot jam

2 tbsp honey

Method

1.  Grate carrot, white radish,  cucumber, papaya and turnip into long shreds. 

     Cut pickled ginger into long strips.

2.  Arrange all vegetables into a big round plate.

3.  Place garnish ingredients on top of vegetables.

4.  Mix sauce ingredients and pour it on top.

5.  Using chopsticks, mix and toss up ingredients as high as possible for  

     loads of  luck. 

Enjoy!

P.S.   I have not added fish as none of us like the fishy smell.  You can always

          add slices of salmon if you wish.

Pineapple Tarts

This is another of my favourite Chinese New Year cookie.  I have made these tarts many times while in KL.  This is the first time I am making it in Sydney.  It turned out so beautifully.  This recipe makes about 138 pieces.

Ingredients for the Jam

2 pineapples

250 gm granulated sugar (1 ¼ cup)

5 cloves

Dash of cinnamon powder

1 tablespoon lemon juice

Method

1.  Skin pineapple and cut flesh into chunks.  Puree in blender.  Drain pureed

     pineapple in sieve to drain off juice. 

2.  Place drained pineapple flesh in a non stick pan.  Add lemon juice, cloves

     and cinnamon.

3.  Place pan over medium heat and cook.  Add sugar. Stir constantly for  

     about  ½ to 1 hr. Cook till pineapple jam is sticky and golden colour.

Ingredients for the pastry

2 eggs

11 oz butter

18 oz flour

½ tsp baking powder

Method

1.   Beat egg.  Mix butter, baking powder and flour using rub-in method.

2.   Add in beaten egg.

3.   Roll out dough, cut into shapes using pineapple tarts cutter.

4.   Add pineapple jam, decorate with strips of dough.

5.   Brush face of tarts with egg wash.

7.   Bake in oven at 180 degree C for 15 minutes.

Peanut Dainties

Gong Xi Fa Cai!!

It has been a very hot  week in Sydney, which was not very conducive in making cookies for the New Year.  I have to persist, though, otherwise there would not be any cookies to celebrate Chinese New Year with. 

Here are my delicious Peanut Dainties.

Ingredients

8 oz peanuts, ground

6 oz icing sugar, sifted

12 oz flour, sifted

1 ¼ cup peanut cooking oil

1 egg yolk, to glaze

Peanut halves to decorate

Method

1.    Mix peanuts, icing sugar and flour in bowl.  Stir well.

2.    Add oil to mixture.  Mix until dough is formed.

3.    Take a small piece of dough and roll into a small ball. Flatten slightly.

4.    Continue till all dough is used up.

5.    Brush tops of peanut cookies with beaten egg yolk.  Decorate with peanut

        halves.

6.    Bake at 180 deg C for 20 minutes.



P.S.  Try to make small little balls so that it's bite size.   Enjoy!!

Almond London Cookies

Chinese New Year - the year of the rabbit - is just around the corner.  To me, Chinese New Year have alway meant lots of sinful food, plenty of cookies, angpaus and hot, hot weather to strut around in brand new clothes.

Over here in Sydney, there are Chinese people from all over the world.  I recently found out that cookies are not necessary available in all Chinese homes during CNY.  Hongkong Chinese serve loh bak go and yum cha like tit-bits to guests.  Unlike Malaysians, where plate load of cookies are brought out to guests, served with the requisite soft drinks. 

In KL, cookies are easily available.  Go to any local wet markets or grocery stores,  you will see tins and plastic containers filled with all sorts of cookies. In Sydney, you would have to make your own.

Yesterday being Australia Day, complete with hot and humid weather like KL, I decided to make my favourite CNY cookies.   Here is my first CNY cookie for 2011.   There is a lot of work involved but it is so worth it when you see the final product.  Enjoy!

Almond London Cookies

Ingredients

125g butter

75g icing sugar

1 egg yolk

225g plain flour

½ tsp rice flour

300g whole almonds, toasted

450g chocolate, melted

Almonds nibs, toasted

Small paper cases

Method

1.   Cream butter and sugar till light.  Beat in egg yolk. 

2.   Stir in sifted dry ingredients.  Blend well to form dough.

3.   Take a small piece of dough and wrap it around an almond.  Shape into a

      small ball.  Continue till all the dough is finished.

4.   Place the small balls on lightly greased trays.    Bake in preheated oven at 

      180 degree C for 20 minutes or until golden.  Remove and cool on wire

       racks. 

5.   Put cookies inside small paper cases.  Top with melted chocolate.

       Sprinkle with almond nibs.

 PS :  To save time, sprinkle with store bought toasted peanuts.

Angkoo Kueh

(literal translation :- red tortoise kuih)


This is absolutely my favourite kueh. Every time I am back in KL, this is one kueh I must eat.  It comes with mung bean filling or coconut filling.

I have posted Sweet Potato Angkoo earlier on which were made with smaller moulds.  I have since then got my angkoo mould, courtesy of my dear sisters in Malaysia.  Here is my version of the ever popular Angkoo Kueh, which is literally Red Tortoise Kueh.

Angkoo Kueh

                                                                             
Ingredients for skin

250g glutinous rice flour

125g sweet potatoes

3 tbsp sugar

1 tbsp tapioca flour

150 ml warm water

1/8 tsp orange red colouring

Banana leaves cut to small circles

Ingredients for Mung Bean Filling

200g split and skinned green beans

80g caster sugar

some boiled water

Method for Filling

1.  Wash and soak split green beans overnight.

2.  Steam for 20 minutes till soft

3.  Mash and add sugar.

4. Shape into small round balls of filling for dough.

Method for skin

1.  Steam cut sweet potatoes for 10-15 minutes till cooked and soft.  Mash  

     and set aside.

2.  Sieve glutinous rice flour into a mixing bowl.  Make a hole in centre of flour, 

     add the sugar and mashed sweet potatoes. 

3.  Add the coloured water a little at a time. Mix and knead well until the

     colouring is even and dough is pliable. Knead till dough does not stick to 

     the hands adding more water, if necessary.  Let dough rest for 20-30

     minutes.

4.  Divide dough into equal portions and roll each into a round ball.  Flatten

      each ball of dough slightly and add a small ball of filling.  Pinch and seal

      the edges to enclose the filling.

5.  Spread some oil over the dough and press into a angkoo kueh mould.  

     Knock mould lightly to dislodge kueh and place on a piece of banana leaf .

6.  Place all the angkoo kueh in a steamer and steam on medium heat for 5

     minutes.  Remove lid from steamer to let out excess steam.  Cover and   

     continue steaming for another 5 minutes.

7.  Remove angkoo kueh from steamer and brush lightly with corn oil to

     prevent sticking.    

P.S.  In lieu of banana leaf, use baking paper.