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Saturday, 19 May 2018

Pandan Soya Okara Waffle Pancake 香兰豆渣松饼

l like pandan waffle pancake and have been trying to find a right recipe that suit my taste. I prefer waffle pancake to have a soft and moist interior, but not dry and coarse.
I came across a Chinese food  documentary which revealed the secret of keeping a steamed bun moist and soft was the addition of soy pulp in the dough. With this clue, I added a small amount of soya okara or soy pulp to my pandan waffle batter. Yipee, I finally achieved my ideal pandan waffle pancake 🙆 This recipe produced 4 square pancakes just nice for my family of 4 😁

This recipe is dedicated to all the diligent people 👬👭👬👭👬who put in extra effort in brewing fresh soya milk for their families daily 👏 👏👏🌷


Yield: 4 square waffle pancakes

Ingredients

5~7g pandan leaf
20g hot water
80g cold soya milk, lightly sweetened*
pinch of salt
15g fine sugar

1 egg, about 55g
50g soya okara/pulp
10g golden syrup/condensed milk
10g organic coconut oil

60g top flour
10g rice flour/top flour
2g double acting baking powder

* soya milk can be replaced by milk and 5g of fine sugar

Directions

1. Collect 50g soya okara/pulp after brewing the soya milk.






2. Cut the pandan leaf into thin strips and soak in 20g of hot water for about 5 minutes in a short blender cup. .

Add cold soya milk/fresh milk, salt and fine sugar to the blender cup. Blitz the content till the pandan leaf becomes very fine


Pause the blender, then add the egg, soya okara, golden syrup, and organic coconut oil. Continue to blitz till the content is well blended.




3. Pour the pandan mixture into a measuring jug, and mix in the top flour, rice flour and double acting baking powder into a smooth batter.



4. Seal the batter with a cling wrap and refrigerate for at least 30 minutes. I let the batter refrigerate for 4 hours, and thaw it for 1 hour before baking.

5. Coat the waffle maker with non-stick spray. Coconut oil non-stick spray would give a better aroma.

Turn on the power, and wait for the light to turn green.


Pour the batter over the hot waffle iron, and close it.

Wait for the light to turn green again. If you prefer a crispier, or darker crust, let the waffle bake longer.


6. Remove the waffles from the iron and serve warm 😋💖💖




Tuesday, 15 May 2018

Green Apple Pineapple Tea 青苹果凤梨茶


I had 1/2 a green apple and some cut honey pineapple slices lying in the fridge for almost a week. They were too old to be consumed raw. In order to save them from the bin, I tried to boil them into sweet tea. Yes, I loved this fruity tea which left a fresh and sweet aroma in my throat after sipping it 😍 It would be a nice and refreshing tea to be served on a hot weather ⛅🌈🚿

Yield: 4 x 250ml drink

Ingredients

1/2 green apple, diced
1 blade pandan leaf, tie into knot
1000ml water

1/3 honey pineapple, diced

2 tbsp rock sugar

All the ingredient quantities can be adjusted according to your preference

Directions

1. Add diced green apple, pandan leaf and water into a glass or non-metal pot. Bring to a boil and add in the diced pineapple.
As the fruits used are acidic, it is best to avoid using metal pot.

2. When the content boils again, add rock sugar to your taste. Stir the content with a porcelain spoon. Lower the heat, and simmer for about 30 minutes.

3. Let the content cools down to room temperature in the pot.

4. Serve warm or cold 😋




Mango Yogurt Butter Cake 芒果优格牛油蛋糕



A soft and moist butter cake with faint mango flavour coming from the mango yogurt. As there was tiny mango fruit in the yogurt, I saved the time having to cut a whole mango just for the small quantity of mango needed 😆

Yield: one loaf of cake
Pan size: 26 x 10 x 7.5 cm

Ingredients

All ingredients in room temperature

110g salted butter, softened
100g caster sugar

3 eggs, about 55g each

115g top/cake flour
15g milk powder
3g baking powder

35g mango yogurt, 1.5% fat
15g golden syrup

Directions

1. Coat the cake pan with butter, and dust some flour over. Set aside.

2. Mix  mango yogurt and golden syrup in a small cup. Set aside.


3. Mix top flour, milk powder and baking powder in a bowl. Set aside.

4. Beat 3 eggs in a small mixing bowl till frothy. Set aside.

5. Cream softened butter with castor sugar till pale and light.

6. Gradually mix in the beaten egg from (4). Wait for the beaten egg to incorporate with the butter before adding the next batch.


7. Sieve in the flour mixture from (3) and mix manually using the whisks. Add the flour mixture in a few additions.

8. Pour in the mango yogurt mixture from (2) and mix well.


9. Pour the batter into the prepared cake pan from (1).

Bang the cake pan to level the batter and get rid of trapped air bubbles.

10. Bake in a preheated oven at 150℃, at middle rack, for about 40 minutes or till the cake is cooked. If you want a neat groove running through the centre line, you can use a sharp pointed knife to slit the cake at the 30th minute.

Increase the oven temperature to 170℃ for 5 to 10 minutes to give the cake a nice golden crust and aroma.

11. Transfer the cake out of the oven and let it stays in the pan for about 10 to 15 minutes.



Invert out the cake and let it cool down over the cooling rack.

Cut and enjoy it warm 😋





Update: 11 May 2018
I slit a shallow long cut through the middle line at the 30th minute into baking to give the cake a cleaner and more uniform groove :)