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300 g rice flour
100 g tapioca starch
1 cup thick coconut cream
200 g white sugar
1 teaspoon salt
1 teaspoon pandan essence
green food colouring
pink food colouring
Mix the sugar and salt with the thick coconut cream in a small pot. Heat the coconut mixture gently until the sugar melts. Set aside to cool.
Sift the rice flour and tapioca starch into a mixing bowl. Pour in the coconut mixture and add in water until the mixture weighs 1800 g.
Stir until well mixed and there are no more lumps of flour. If there are lumps, pass the mixture through a sieve.
Divide the mixture equally into three portions.
Add pandan essence and green colour to one portion and red colour to another portion.
Heat up some water in a steamer. Place a square baking container (about 8cm deep and 20cm wide) in the steamer and let it heat up for a few minutes.
Pour one third of the white flour mixture into the square baking container. Cover the steamer and steam the first layer of the cake for 8 minutes or until the layer is not runny.
Pour in the next layer (green colour) and steam, followed by the red layer.
Continue pouring and steaming each layer until there are nine layers. Remember to check the water level in the steamer and not let it run dry!
Cook the steamed cake for another 20 minutes to finish off.
Leave the cake for several hours to cool to room temperature before cutting, otherwise it is too soft and sticky.
The nine layered steamed cake can be kept in the fridge for a couple of days.
Recipe for Two-Layered Coconut Jelly
- 10 grams agar agar strips
- 1 packet coconut powder
- 1 cup hot water
- 2 cups water
- 80 grams white sugar
- a pinch of salt
Add 1 cup of hot water to the coconut powder in a small container. Mix well until there are no lumpy bits of coconut powder in the mixture. Add in a pinch of salt and stir. Set aside the mixture and prepare the agar agar.
Put the agar agar in a small pot and add in 2 cups of water. Cook the agar agar strips over medium heat until they are dissolved.
Pour in sugar and stir until the sugar has melted and dissolved.
Add the coconut mixture to the agar agar and simmer until just before the mixture starts to boil.
Pour the agar agar coconut mixture into a container.
Let the mixture cool slightly before putting the container in the refrigerator to set.
When the agar agar has set, it should have a translucent layer and an opaque layer.
This is called a Zebra Cake because of the display of stripes on the cut slices. The zebra cake can be decorated if desired, especially if it is made for a special occasion like a birthday or anniversary.
Here is the recipe for making a Zebra Cake.
2½ cups flour
5 medium eggs
¾ cup vegetable oil
1 cup fizzy lemonade
1 cup caster sugar
2 teaspoons baking powder
3 tablespoons cocoa powder or chocolate powder
Line a 9-inch cake tin and preheat the oven to 150ºC.
Sift the flour and baking powder into a bowl and set aside.
In a large mixing bowl, whisk the eggs and sugar until the mixture becomes creamy and slightly thickened.
Add in the oil and lemonade gradually and continue whisking until the ingredients are well mixed.
Add in the flour mixture and whisk until the mixture is smooth and looks like batter.
Separate the mixture into two bowls.
Add two tablespoons of flour in one bowl and two tablespoons of chocolate powder in the other bowl.
Stir the mixture in each bowl until well mixed. You should have one flour mixture and one chocolate mixture.
Pour 2 tablespoons of flour mixture in the centre of the lined cake tin, followed by 2 tablespoons of chocolate mixture in the centre of the first mixture. Repeat with the plain flour mixture, and then chocolate mixture until the mixtures are all used up.
The mixture in the cake tin should form an interesting concentric pattern when it is ready to go in the oven. Bake the cake for about 90 minutes at 140-150ºC. Check the cake with the skewer in the last 10 minutes. If the skewer comes out clean, the cake should be ready, otherwise continue baking for another 5 or 10 minutes.
Remove the cake from the oven and let it cool on a rack. When the cake is cooled, decorate with icing or fresh cream and fruits.
A slice of Zebra Cake will have stripes like these:
This is a basic recipe for Irresistible Macaroons. It can be modified to include any flavouring, colouring and filling of your choice.
Ingredients for macaroon shells:
160 grams icing sugar
100 grams almond meal
4 medium egg whites
65 grams caster sugar
130 grams soft butter
70 grams icing sugar
Instructions for making the macaroon shells:
Preheat the oven to 140°C and line some baking trays with baking paper or use baking sheets.
Mix the icing sugar and almond meal together. Pass the mixture through a sift. Set aside.
Add a pinch of salt to the egg whites and whisk until soft peaks form. Add in the caster sugar and whisk until the mixture is thick and glossy.
Divide the mixture to different bowls if you want different colours for the macaroons. Add in flavourings and colours of your choice to each bowl of mixture, and fold in proportional amount of the almond meal mixture. The mixture should be thick and shiny.
Transfer the mixture to a piping bag with a 1cm nozzle. Pipe the macaroon mixture onto the baking trays lined with baking paper. The rounds should be about 2-3cm in diameter. Leave the trays of macaroons to stand for about 30 minutes, then bake for 7-10 minutes.
Remove the trays from the oven and let the macaroons cool.
Prepare the fillings:
Whisk the butter until it is fluffy and light in colour. Add in the icing sugar and beat the mixture until well mixed. Add in the required flavouring, sprinkles or colours. Spread or pipe the filling mixture on the macaroon shells. Use another macaroon shell to sandwich the filling in between the macaroons.
Recipe for Mixed Berry Muffins
- 2 eggs
- 1 cup mixed berries
- 1/2 cup brown sugar
- 1 tablespoon vanilla essence
- 3 tablespoons soft margarine
- 1 ½ cup flour
- ½ cup milk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon powder
- a pinch of salt
Preheat the oven at 160ºC. Mix eggs, berries, brown sugar, vanilla essence and margarine in a bowl. Sift in the remaining ingredients and fold into the mixture, alternating with milk. Scoop mixture into a muffin tray lined with greased cupcake paper.
Bake the muffins for 25-30 minutes until brown. Remove from oven and serve warm.