Monday, 12 September 2016
Ondeh Ondeh Cake is one recipe that I wanted to try. So decided to experiment by baking cake slices. Very satisfied with the results and will bake a whole cake next time.
Ondeh Ondeh Cake ( makes 5 slices)
Ingredients for sponge cake:
A) 2 egg whites
B) 2 egg yolks
35 ml corn oil
45 ml coconut milk
75 gms self raising flour
1/2 tsp pandan paste
In a bowl , add in oil, coconut milk , pandan paste , egg yolks follow by the self raising flour.
Mix to a smooth batter. Leave aside.
Beat egg whites and sugar till stiff.
Spoon some egg whites into the egg yolks mixture.
Using a hand whisk , combine lightly.
Pour mixture into a lined 7 × 11 inch tray.
Drop tray on table a few times.
Bake at 180° for 15 mins.
After baking drop tray on table a few times to prevent Shrinkage.
Let cake cool before assembling.
Cut cake into half. Spread bottom half with buttercream.
Spread with gula melaka coconut and place top back on.
Coat top of cake with buttercream and let cake sit in fridge for half an hour. After half an hour take cake out and cut into slices.
Decorate with buttercream and gula melaka coconut. Drizzle with cool gula melaka.
Gula melaka coconut
100 gms white grated coconut
100ml gula melaka , add 2 tbsp water and melt over low fire
Add 3- 4 tbsps melted gula melaka to the coconut and mix till conbined.
Leave aside for later use.
Swiss Meringue Buttercream
2 egg whites
60 gms sugar
150 gms butter
Cook the egg whites and sugar over a double boiler and stir with a whisk till sugar dissolves.
Take away from the heat and beat till egg whites are stiff and cool.
Add in butter and beat till fluffy and creamy. Set aside for later use.
Kiam chye fish is another of my Mak's recipe. My maternal grandma is a Cantonese and my maternal grandpa is Peranakan so all are dishes are either Cantonese, Peranakan or Teochew. My dad is Teochew. Very confusing right. Back to the dish, for this dish I used Threadfin fillet or 马友鱼 in Chinese. But you can also use Angoli. Another well loved lunch/ dinner dish to be eaten accompanied by a mean Belachan Chilli.
Kiam Chye Fish
1 piece 马友鱼 about 300 gms
200 gms Kiam Chye, cut into strips and soak in tap water for 30 mins
1 slice ginger
1 tsp taucheo or black bean paste
2 tsp light soya sauce
Salt and sugar to taste, according to your own preference
250 ml water
Fry the piece fish till golden brown.
Dish up on a plate and leave aside.
Heat one tsp oil in a pan and fry the ginger till brown.
Add in the drain kiam chye and fry for a min.
Add in light soya sauce and black bean paste.
Combine well and pour in water.
Let sauce comes to a boil and transfer fish to sauce.
Cook for a minute and add in seasonings and slice red chillies.
Serve with steaming hot rice or porridge.