Blue Pea Hurricane Cake Roll with Pumpkin Kaya

After my successful attempt on chocolate hurricane cake roll, I've more confident to bake swiss roll unlike before. ^0^ But I still feel jittering during the drawing process as I afraid that I would mess out the two layers. This time round I'm more adventurous in trying out using natural colouring for the cake and filling. I'm really pleased with the outlook of this hurricane cake roll! 

Ingredient (9"x9" pan)

Vanilla Batter

• 2 egg yolks
• 1/2 tsp vanilla paste
• 25ml rice bran oil
• 30ml fresh milk
• 35gm cake flour
• 2 egg whites
• 30gm fine sugar

Blue Pea Batter

• 1 egg yolk
• 1/2 tsp vanilla paste
• 15ml rice bran oil
• 10ml fresh milk
• 15ml concentrated blue pea liquid *
• 25gm cake flour
• 1 egg white
• 15gm fine sugar

* boil 6gm dried blue pea flower with 100ml water for 1min. Steep till the liquid cool down. Strain the liquid and discard the flower. Balanced blue pea liquid can be used in cooking rice or make into blue pea drink which is also very popular now.

Method

1. Whisk egg yolk with vanilla, oil and milk till well combined. Sift in cake flour and mix till a smooth batter is formed.
2. In a clean dry bowl, beat egg whites till foamy. Add in sugar and beat till firm peaked formed. Fold the meringue into the yolk batter in three additions. Repeat the same steps for the blue pea batter.
3. Spread vanilla batter onto lined cake pan evenly. Gently spread the bluepea batter on top of the vanilla batter. Using your index finger, draw horizontal lines from left to right from one side of the pan to the other side. Repeat drawing vertical line from top to bottom. Tap the pan lightly on work top to remove excess air bubbles.
4. Bake in preheated oven at 180 deg cel for 20-25 mins. Cool in pan for 5 mins. Place a clean baking paper on a baking sheet, flip the sheet cake over. Remove the base lining. Gently roll up like a swiss roll. Leave to cool completely before frosting. 

Pumpkin Kaya

Recipe ref : kwgls.wordpress.com

Ingredient

• 400gm butternut pumpkin, cubed
• 100gm condensed milk
• 200gm coconut milk
• 5 blades pandan leaves, knotted
• pinch of salt

Method

1. Steam cubed pumpkin until soft. Place steamed pumpkin, condensed milk and coconut milk into food blender. Blend till smooth.
2. Pour the mixture onto a non stick pan. Add in salt and pandan leaves. Cook over medium low heat, stirring frequently, for 30 mins until jam thickens.
3. Cool completely before storing in a sterilised jar.

Overnight Herman Waffles

Above pic : combine herman starter, sugar, fresh milk, butter and flour and ferment overnight

Below pic : after resting overnight the batter bloomed 

Ingredient

• 125gm unsalted butter
• 250ml fresh milk
• 250ml herman starter
• 1 tsp salt
• 1 tbsp brown sugar
• 180gm plain flour
• 2 eggs
• 1/4 tsp baking soda

Method

1. Melt butter over low heat. Add in fresh milk and mix well.
2. Stir in herman starter, salt, brown sugar and plain flour till smooth.
3. Cover and rest for 8 hours or overnight. When ready to cook on the next day, add in eggs and baking soda. 
4. Cook the batter immediately according to your waffles machine. 

Chocolate Sauce : 3/4 cups semi-sweet chocolate chips, 4 tbsp unsalted butter, 2/3 cup fine sugar, 2/3 cup evaporated milk, pinch of salt. Dissolve butter and chocolate chips in a saucepan. Add in sugar and milk. Bring to a boil. Lower heat and simmer for 8 mins, stirring often to prevent the base from scorching. Remove from heat and store in a glass container for several weeks in fridge.

Blueberry Compote : 3 cups frozen blueberries,  1/4 cup fine sugar, 1 tbsp lemon juice, 1 lemon zest. Combine blueberries and sugar in a saucepan. Bring to a boil. Reduce heat and simmer for about 6 mins until thickens. Stir in lemon juice and zest. Remove from heat. Serve warm or chilled.

How to feed and maintain Herman starter :

Slow Cooker Pandan Kaya

Good old-schooled breakfast! Homemade pandan kaya spreaded on toast and soft boiled eggs with a cuppa of hot coffee! 

The basic ingredients for making this pandan kaya using slow cooker!! I've tried bain-marie and directly stove method. Thanks to my friend Catherine whom introduced this slow cooker method which is easy peasy to whip up this yummylicous coconuty egg jam! ^0^ No standing in front of the hot stove stirring the mixture constantly!! I love it! 

Ingredient

• 6 eggs, approx 55gm each
• 400ml organic light coconut cream
• 200gm fine sugar
• 2 tbsp fresh pandan juice extract
• 1 tbsp plain flour
• 50gm coconut powder

 Method

1. Combine all ingredients in a mixing bowl and mix till well combine.
2. Sieve the mixture into the slow cooker.
3. Cover and cook on low heat for 1.5-2 hours, stirring occasionally in between until it thickens.
4. Cool down and store in clean jar and chill. 

Notes : 

i) My small slow cooker only have auto and high heat function. So I've used auto heat throughout the cooking process.

ii) The mixture only started to thicken after 1 hour. It will curdles slightly. I used a sieve to go through the mixture to smoothen out the texture.

iii) I continue to cook for about 10mins. Mixture will thicken further as it cool down. 

iv) If the kaya curdles at the end of the cooking duration, use a electric whisk and beat till smooth. 

The mixture looks rather runny as per the video above after 1.5 hours of cooking. But it further thickens up upon cooling and chilling! 

Roasted Kumquat Chicken

Oooh such a lovely golden glistening roasted chicken leg! This is a dish I could not make it as frequent as I've run out of kumquat jam! Kumquat season is over and not available in the market now, so not able to make some homemade kumquat jam at the moment. But I've still got plenty of pickled salted kumquats in the fridge.  Maybe I could substitute it with orange marmalade or apricot jam  if I am to bake this again :D

Homemade salted kumquats which I preserved for over 3 months :)

chopped preserved kumquat and other seasoning rubbed over chicken thighs and marinated overnight

Ingredient

• 3 whole chicken leg
• 5 salted kumquats
• 1 tsp kumquat brine
• 1 tbsp olive oil
• 2 tsp sugar
• 1 tbsp water
• 1/2 tsp black pepper
• 1/2 tsp dried chilli flakes
• 2 tbsp kumquat jam

Method

1. Rinse and pat dry chicken leg.
2. Halved salted kumquats and remove the seeds. Chopped finely.
3. Combine chopped salted kumquats, brine, olive oil, sugar, water , black pepper and chilli flakes to form a paste.
4. Coat the chicken with the kumquat paste evenly on all sides. Leave to marinate overnight in fridge.
5. Line fresh basil on a baking sheet (optional). Place marinated chicken leg over and bake in preheated oven at 200 deg cel for 35 mins, turning once half-way through. At the last 5 mins, brush the kumquat jam all over the chicken leg.
6. Remove from oven at serve along with green salad.

Bake Along Event #93 with the theme: Bake/Roast Chicken with  Joyce, Zoe and Lena.

Churros with Chocolate Sauce & Salted Caramel Sauce

The first time I tasted churros was at a birthday party I attended last week! Crisp crust and chewy texture and dipping in rich chocolate sauce, such sinful little snack! I saw my boy happily chomping down a couple of the churros at the party. Having a pack of 'going to expire' double cream, I decided to make some chocolate sauce and salted caramel sauce to go with my churros. ^.^ 

Soft sticky churros dough. Just don't fill up the piping bag too full so that it is easier to pipe the dough out. I've actually used double layer of piping bag but it still burst towards the end of the piping process.

Fried churros and coating them in cinnamon sugar while they are still warm

Ingredient

Churros

• 50gm fine sugar
• 2 tsp ground cinnamon
• 125gm plain flour
• 1 tsp baking powder
• 1 tbsp olive oil
• 250ml boiling hot water

Chocolate Sauce

• 120gm dark chocolate, chopped
• 25gm milk chocolate
• 1 tbsp golden syrup
• 180ml double cream

Method

1. Mix sugar and cinnamon together in a shallow dish. Set aside for coating the churros later.
2. Dissolve all the chocolate sauce ingredients in a saucepan gently over low heat. Stir till well combine and remove from heat. Keep warm.
3. To make churros, stir flour and baking powder together in a mixing bowl. Stir in olive oil and hot water and mix until a sticky dough is formed. Leave it to rest for 10 mins.
4. Heat oil in a medium saucepan. Fill a piping bag with churros dough. Squeeze short lengths of dough into the hot oil, snipping them off with a pair of scissors as you go.
5. Cook 2-3 at a time, until they turn golden brown. Remove them from oil and drain on kitchen paper.
6. Toss all the hot churros into the cinnamon sugar until well coating. Serve with chocolate sauce or salted caramel sauce.

Recipe ref : 'Kitchen' by Nigella Lawson

Chocolate sauce & salted caramel sauce

Salted Caramel Sauce
Ingredient

• 220gm fine sugar
• 1 tbsp light corn syrup
• 60ml water
• 125ml double cream
• 30gm unsalted butter, softened
• 3/4 tsp fine sea salt
• 1 tsp vanilla extract

Method

1. In a heavy saucepan, combine sugar, corn syrup and water until sugar is completely moistened.
2. Cook over medium heat, stirring constantly, until the sugar dissolves and bubbling. Stop stirring and allow it to boil until it turns a deep amber.
3. Add in butter and stir till well dissolved. Slowly pour in cream into the caramel. It will bubble up furiously. 
4. Use a wooden spoon to stir the mixture until smooth and cook for another 1 min. Add in salt, stir well. Remove from fire.
5. Cool down for 5 mins and stir in vanilla extract.

Recipe ref : mybakingaddiction.com

White Chocolate Banana Jam

With a few ripen bananas leftover and don't feel like doing any baking, therefore they are turned into banana jam instead :D It can be used to spread on toast, served over pancakes or the simplest way... dip into plain cookies :D

Recipe ref : 'Jam, Compote, Syrup, Paste, Fruit's Magic' by 下迫绫美
Ingredient

• 300gm ripen bananas
• 120gm fine sugar
• 2 tsp lemon juice
• 1/2 tbsp vanilla paste
• 60gm white chocolate, coarsely chopped

Method

1. Cut bananas into 1 cm cube. Place the bananas with the sugar, lemon juice and vanilla into a medium saucepan. Cook over low heat till mixture bring to rolling boil.
2. Stirring frequently to prevent the mixture from scorching. Skim away the scums that floats to the surface.
3. Stirring and cook for 30 mins till the jam thickens. Toss in chopped white chocolate and turn off heat. Using the residue heat, stir till the white chocolate is well dissolved with the jam.
4. Transfer the hot jam into a warm and sterilized jar and seal the bottle immediately.
5. Sealed jar can be stored in room temp for at least 6 mths. Chill the jam upon opening, use it up within 1-2 weeks time. 

Cook Your Books #21 by Kitchen Flavours

This post is linked to the Little Thumbs Up (March 2015 - BANANA) event organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Faeez of BitterSweetSpicy

Pulut Tai Tai with Homemade Kaya

I've not seen or eaten Pulut Tai Tai (Blue Glutinous Rice Cake) as it is uncommonly available here. It is a popular Nyonya snack which is served with some kaya spread (coconut egg jam). While searching for a good pulut to try on, I discover another awesome recipe.....kaya making in 10mins! Result is a simple and elegant snack with minimal effort in preparation ^0^

As you can see that certain section of the rice is not pressed compact enough :P I not have a proper heavy weight to press down the cake for several hours. I just make use of my heavy stone pounder to let it sit on top of the cake for one hour only thus the unevenness. 

Soaked 'white' & 'blue' glutinous rice

steamed & mixed both parts together

Press the mixture firmly into pan. I do not have a “penekan kek” (kek lapis legit press), my fondant smoother comes into handy instead! ^0^ 

sliced & served with Homemade Kaya!

Pulut Glutinous Rice Layer recipe ref : travelling foodie

Ingredient (6" square)

• 300gm glutinous rice
• 200ml trim coconut milk
• 1 tsp salt
• 3 pandan leaves
• 30 dried bunga telang (blue pea flower)
• 100ml water
• Banana leaf

Method

1. In a saucepan, place 100 water and bunga telling in it and bring to boil. Turn down heat and simmer slightly with lid on for 3-5 min. Turn off heat and steep for 15 mins. Cool down before use.
2. Rinse glutinous rice to remove excess starch until water is reasonably clear.
3. Divide the rice into 3 parts. Place 2 parts in a bowl and add water until the grains are completely submerge. Place the remaining part of rice in a separate bowl and add bunga telling juice over. Top with some more water if necessary. 
4. Leave both bowls of soaked glutinous rice to sit for at least 6 hours, preferably overnight.
5. On the following, drain the glutinous rice that had soaked overnight. Place it on two separate plates for steaming. Shred pandan leaves and stuff them between the rice grains.
6. Combine coconut milk and salt evenly. Divide into 3 parts. 
7. Drizzle 2 parts into the white glutinous rice and 1 part into the blue glutinous rice. Stir thoroughly.
8. Place the plates into a preheated steamer and steam on high heat for 20 mins.
9. Line the pan with banana leaf. When the pulut is done steaming, combine the two parts into the pan. Spread out evenly and press down firmly with the back of a sturdy metal spoon. Cover the surface with another banana leaf and place a heavy weight over for at least one hour or more to compact it, at the same time to cool down it. Slice and serve with homemade kaya.

Ingredients for 10-mins Kaya....castor sugar, gula melaka, egg yolks, coconut cream, pandan leaves

Creamy, smooth and very rich kaya ready in 10 mins! No more standing in front of the stove constantly stirring the jam for over 1 hour! Love it! 

10-mins Kaya
recipe ref : Kitchen Tigress
Ingredient

• 4 egg yolks
• 45gm fine sugar
• 45gm gula melaka
• 200ml thick coconut milk
• pinch of salt
• 4 pandan leaves, washed & cut

Method

1. Place sugar, gula melaka, coconut milk, salt and pandan leaves into a saucepan. Cook over medium heat till it start to simmer. Turn off heat. Cool down slightly.
2. Whisk egg yolk. Add in 4 tbsp of the warm coconut milk into the yolk, whisking at the same time. 
3. Pour all of the egg mixture into the remaining coconut milk. Over medium heat, cook the mixture till slightly thickened, stirring constantly. 
4. Reduce heat to low and continue stirring till mixture is thick enough to coat the spoon without dripping.
5. Remove pandan leaves and transfer the kaya into a clean, dry container. Cool completely before covering. Chill in fridge for up to 1 week.

Popovers

This is another new pastry I've learnt if I did not come across this month theme for  Bake Along #68 - Popovers! I never eaten or seen a popover so google is my best friend to find out more hehehe ^.* Popover is actually an American version of Yorkshire pudding which is origin from England. It is made of egg, flour and milk, very simple ingredients required. The batter is then pour into a special popovers pan or just a muffin pan. The result is a light, crisp and hollow roll  which can be served with meat roast or as a dessert. 

Recipe ref : King Arthur Flour

Ingredient (6 popovers)

• 2 large eggs
• 3/4 cup lukewarm fresh milk
• 1/4 tsp salt
• 95gm plain flour
• 1.5 tbsp olive oil

Method

1. Preheat oven to 230 deg cel. Grease 6 metal muffin cups.
2. Break eggs into a mixing bowl and whisk lightly. Add in salt. Gradually beat in warm milk and whisking at the same time.
3. Add in all the flour and beat till frothy. Stir in olive oil and combine quickly.
4. Pour batter into the muffin cups, filling about 3/4 full. Bake for 20 mins until puff up.
5. Reduce temperature to 180 deg cel and bake for another 15-20 mins until they are golden brown.
6. Remove the popovers from the muffin pans and serve while it still crisp and warm.

Serving the warm Popovers with Strawberry Jam and Homemade Salted Caramel Sauce!

Strawberry Butter

* 90gm butter

* 1/4 cup strawberry preserves

- Beat butter and strawberry preserve till light and creamy. Use immediately.

Homemade Salted Caramel

* 200gm granulated sugar

* 90gm salted butter, thinly sliced

* 120ml double cream

* 1 tsp salt

Method

- Heat sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon. It will comes into a crumbs, just keep stirring.

- Once sugar is completely melted into a thick brown liquid, add in the butter. Mixture will bubble rapidly. Stir the butter into the caramel until it is completely dissolved.

- Drizzle in the double cream and stir to combine. Boil the mixture for 1 min.

- Remove from heat and stir in tsp of salt. Cool down before using.

- Can be stored in air-tight glass container for up to 2 weeks in the refrigerator. Warm up the caramel briefly before using.

An InLinkz Link-up

Kumquat Jam

These beautiful fresh kumquats which I bought it early this year when it was still in season :) No I did not keep them till now to cook hahaha....this is just one of my long list of draft posts I'm going to share today ^0^  

Thick & pulpy homemade kumquat jam

Recipe ref : Frozen Wings
Ingredient

• 640gm kumquat, cut into halves and discard seeds
• 300gm water
• 200gm sugar

Method

1. Put the deseeded kumquat together with water and sugar in a deep saucepan and bring to boil.
2. Cook till kumquat turns translucent, about 40mins. Remove kumquats and reserve the syrup.
3. Blend the kumquat into puree and add in tablespoon of kumquat syrup if mixture is too thick.
4. Store the jam in air-tight container, it will thicken after chilling.

This is how I've made use the jam, as filling for thumbprint cookies and kumquat chiffon! Keep a lookout for these recipes soon! ^0^