Avoca scone: What not to love?

For those who have been to England and Ireland, having a scone for breakfast is an experience not to be missed. Scone is usually be enjoyed with clotted cream and homemade jam. There are many variations of scones out there, but to me the traditional scone is the best.

After lot of research high and low for the perfect scone recipe, I have come to conclusion that Avoca cafe produced the best one. The best kept secret of producing good scone is actually minimal kneading of the dough to create a light texture of scone. Excessive handling of the dough might release excess gluten that make the scone hard and flat.

Ingredients

450 g self raising flour

a pinch of salt

a pinch of baking powder

50 g caster sugar

50 ml double cream ( if you don't have this, use 250ml milk instead)

200 ml milk

1 egg beaten

1 egg for glazing

110g butter at room temperature diced

Methods

1. Sift the flour, salt and baking powder. Add the sugar into the dry ingredients.

2. Rub the flour with the butter until it forms breadcrumb texture.

3. Add milk and double cream and mix it until it forms a daughy mixture. The dough will be slightly wet.

4. Gather the dough into a ball and turn it onto a floured surface. Roll the dough flat to 2.5 cm thickness.       

5. Using the round cutter, cut it into round shape and transfer it to the baking tray.

6. Glaze it with the egg wash and if you like, you could add some sliced almonds on the top surface of the scones.

7. Bake 180 degrees celcius for 15 minutes.

you know the scone is ready when you see the bottom part of the scone has changed into brownie colour...

Fool proof sponge cake recipe....

To me, sponge cake is a versatile cake since you could tweak them to become other cake by adding other flavours such as vanilla, lemon and orange. It is a simple cake that could become celebratory and done for the wedding or just enjoyed plainly as afternoon tea at home... There are 2 versions of sponge cake basically... one with fats like butter or margarine or  one which is done without fats. The sponge cake with fats could hold the buttercream better as opposed to the one without, which often being paired with fresh cream such as whipped or double cream.

For wedding cake, sponge cake could be prepared few days early or even one week early... The cake could be frozen in the fridge and defrosted a day before the wedding in room temperature. Just make sure you wrap the cake individually with the foil paper and plastic bag before being placed in the freezer.

The recipe...

150g butter at room temperature.

100g sugar

150g self raising flour

3 large eggs at room temperature.

1 tsp baking powder

1tsp essence vanilla or 1/4 cup juice of lemon and lemon rind from 1 lemon.

Method

1. Sift flour and baking powder.

2. Beat butter and sugar until white and fluffy ( about 5 minutes)

3. Add egg one at a time.

4. Add dry ingredients and do not over beat. Stop the mixer once all are are mixed.

5. Divide the mixture into 2 and fill in the 7 inches round baking pan or  6 inches square baking pan.

6. Bake 25 minutes in 170 degrees celcius middle rack in the oven.

Or if you are dirt lazy like me... try all in one method. However, replace the butter with margarine and mixed all ingredients in one bowl until well mixed.

Once it is done, let it cold in room temperature and sandwich them with jam and buttercream.... the top layer could be decorated with buttercream and fruits... 

Cheerio... and enjoy your afternoon tea....

an overdue post; Steamed caramel cake/ kek gula merah kukus, kuih koci and onde-onde

I have been meaning to put these on the post, unfortunately as  Ramadhan is in the last 10 days... I have been so busy with cookies for Syawal. In addition to that, I am also in the middle of making baju raya for Aleesya and for myself... As for now, the top part of the dress has been done and the skirt is on its way. Let us hope that all will be finish before the fasting month is done.

Steamed caramel cake.

Ingredients (serve 2 people)
75mg sugar
50 ml hot water
35 mg melted butter
2.5 tbs evaporated milk
1 egg beaten
75mg plain flour
1 tsp baking powder
pinch of salt
an extra 35 mg sugar

Method
1. make a caramel by heating the 75mg sugar in a saucepan. Once the sugar has turned to brown in colour, pour hot water.
2. Cool the caramel to room temperature. You should be able to obtain about 1/3 cup of caramel at this point. If less, add an extra water to make it 1/3 cup.
3. add melted butter, milk and beaten egg to the caramel mixture. Stir well until combined.
4. sift all the dry ingredients and mix with the liquid mixtures to form a smooth batter.
5. line the 6 ramekin dish with greaseproof paper.
6.pour the batter into the dish.
7. steam the batter for 15-20 minutes

This one is one of my favourites... It is my first time making them...

ingredients
250 g glutinous rice flour
1 tbs rice flour
1/2 cup black glutinous rice flour
1 1/2 cup water

ingredients of the filling
100g palm sugar
5 tbs water
1pandanus leaf
100g grated coconut/ dessicated coconut
30 of 5 inches x 5 inches banana leafs

method
Mix all the ingredients for the filling and cook for low heat until the filling is thick and glossy.
Cool the filling.

to make the dough
mix all the  dry ingredients in the bowl and add water slowly. Knead the dough to form a smooth pliable dough.

to assemble the dessert.

1. Pinch off small ball of dough and roll the ball to smooth the ball's surface. Create a well in the centre of the ball and insert the 1 tsp of filling within the ball. Carefully pull the dough over and close the well.
2. repeat the process to the rest of the dough.
3. In a heavily bottomed pan, cook 250 ml of coconut milk with pinch of salt. Cool the coconut milk.
4. Dip the dough into the coconut milk and and place the ball on the centre of the banana leaf.
5. Fold the banana leaf as below. Fold the edges over the base to seal it.
6. Steam the desert for 15 minutes.

Onde-onde

ingredients
100 g glutinous rice flour
75 ml pandanus juice from 4 pandan leafs
1 tbs water
100 g palm sugar, grated ( or brown sugar)
1/2 tsp salt
1 tbs rice flour
50 g grated coconut or dessicated coconut.

method
combine all dry ingredients in the bowl.
add water and pandanus juice slowly and knead the dough to form a smooth pliable dough.
Pinch out a ball from the dough and create a well in the middle of the ball. Fill the centre of the ball with 1 tsp of palm sugar.
Mix the grated coconut with salt.
Bring pan of water to boil, then lower the heat so that the water simmers gently.
Place the ball into the simmering water.
Once the onde-onde float on top of the water, remove the ball and drain off the water. Place the onde-onde in the grated coconut so that they coat evenly.

Kuih Bakar Ubi and Kuih Karipap

Forgive me for not writing earlier. I was too caught up with Ramadhan and Syawal preparation.... Between looking after the little one, cookings, baking cookies and sewing baju raya....

As the time for fasting is long this time of the year, I often overslept whilst putting Aleesya to sleep in the evening time ( I usually pretend to sleep and lie next too her... which often accidentally led me to the sleeping mode). As a result, less time is spend with the computer since I can only do this when she is asleep.

Kuih Bakar Ubi

1kg of topiaca ( the outer hard skin and the inner middle root to be removed).
1 cup of sugar
400 ml of coconut milk

Method

1. Shred the topiaca using the shredder. Add plenty of water to the topiaca, washed and sieved shredded topiaca to remove the bitter topiaca milk.
2. add sugar and coconut milk to the shredded topiaca.
3. level and bake the mixture in square or rectangular baking pan for 200 degree celcius ; 45 minute or until the top layer turns yellow/brown.

Kuih Karipap

Ingredients

400 mg potatoes
500mg mince beef
300 mg onions ( 2 large onions)
Pound 2 shollots, 1 inch ginger, 2 garlics)
1 cinnamon stick
3 tbs chicken curry powder
1 tsp salt

Pastry for (50 karipap)

2tbs vegetable shortening
400g  plain flour
salt
1/2 cup water
1/2 cup vegetable oil

Method

1. Fry the pounded ingredients, once the onions turn into brown in colour, add curry powder.
2. Sauteed the onions and add the mince beef. Fry the mince beef until it is well cooked.
3. Add the cubed potatoes. Add 1 cup of water and cook the filling until all the water is dried.

To make the dough.

1. Mix salt into the plain flour.
2. Rub the flour with oil and the vegetable shortening until the flour turn into crumb mixtures.
3. Add water bit by bit and knead the dough until the dough is satin smooth.
4. Divide the dough into 5 small balls.
5. Roll the dough flat.
6. Using the round pastry cutter, press the cutter onto the flat dough. You should be able to get 8-9 round pastry.
7. Fill the pastry with the filling and seal the sides.
8. Pinch the edges with scallop design.
9. Deep fry the currypuff.

Durian pancake and kuih keria

Curiosity killed the cat... that is exactly why I made durian pancake. I have never tasted one but due to overwhelming fuss about it in facebook... I thought I would give a try. To be honest, I am not really a durian fan though my whole family are..... and my verdict...to my surprise... the pancake is sinfully surprisingly delicious. I would definitely make it again!

Durian Pancake

Ingredients ( make 10 small pancakes)

125 g plain flour

250 ml coconut milk

1/2 tsp salt

1 tsp pandan paste

durian

butter for greasing the pan

125 ml fresh double cream

Method

mix plain flour, coconut milk, salt and pandan paste in the blender.

using slow heat, heat the non stick pan and grease it with butter.

add 1 ladle of batter into the pan and smooth it into round shape. ( Do not flip the pancake to the other side to produce a smooth finishing of the pancake).

Cold the pancake on the plate. If you want to layer the pancake with the successive pancakes, please separate the pancakes using the plastic to prevent them from sticking with each other.

Beat the double cream until it is thick and stiff.

To assemble the pancake

Put the double cream in the middle of pancake, then add the durian on top of the double cream. Later, add another dollop of cream to cover the durian.

Fold the pancake into a square and chill them in the fridge. 

Kuih Keria

Ingredients

500 mg sweet potatoes

1 1/4 cup of plain flour

salt to taste

3 tbs sugar

1/2 cup water

Method

1. Bake the potatoes for 1 hour.

2. Mash the potatoes and mix it with plain flour.

3. roll the dough into a doughnut shape.

4. Deep fry the dough.

5. in a clean sauce pan, cook sugar and water until it is thick and syrupy. Add the potato rings and coat them with the sugar. Cook under slow heat in which eventually lead to formation of crystallised sugar around the potatoes ring.

Kuih Tepung Pelita

I have to say this one is one of my favourites during Ramadhan.... Alhamdulillah, after numerous attempts through out the years I have finally succeeded making them today.

For those interested making the kelongsong for kuih tepung pelita; you can view the methods here:


http://www.youtube.com/watch?v=VaWPIpDbLMU

Ingredients

pandanus leaf for kelongsong

A
1 cup rice flour
1 cup sugar
5 cups water
4 pandanus leaf
lime stone paste/kapur makan
1/2 tsp of salt

B
4 cups coconut milk taken from 1 coconut
4tbs rice flour
1/2tsp of salt

Method

Blend all ingredients in A and sift the mixture to remove the  pandanus leaf.
cook the mixture A until it is well cook ( the mixture change from thin green dull consistency to thick shiny green consistency)
add 1/2 tsp of sugar at the base of kelongsong.
put a tbs of the mixture as a base in the kelongsong.

mix all ingredients in B and cook under slow fire until it change into thick mixture/paste.
layer the top of the green mixture with the coconut layer.
Serve it cold.

Bubur Pulut Hitam and Apam Balik

Salam viewers,
Alhamdulillah, today marked the 5th day of Ramadhan.... For the past few days we have been spending our time in Coleraine since hubby is working over the Bank Holiday weekend. The weather has been great for the past 2 weeks and we have been making trips to the beach on a daily basis. Even though I have been living here for number of years, not once have i seen so many people swim in the sea with exception of this year.

Well back to the recipe for yesterday and today;

Bubur pulut hitam

Ingredients
I cup black glutinous rice ( soak for more than 12 hours)
150gm palm sugar
1 tsp salt
200 ml coconut milk
An extra cooked 200 ml of coconut milk. (optional)
1 pandan leaf

Methods

1. Boil the glutinous rice with pandan leaf and water until it is soft and well cook.
2. Add palm sugar and salt.
3. Add coconut milk. Keep on stirring until mixture reach to boiling point.
4. It is now ready to be served with additional cooked coconut milk.

Apam Balik ( for 2 people)

Ingredients
1 cup self raising flour
1 tsp baking powder
1/2 tsp soda bicarbonate
3/4 cup milk
1 medium size egg
1 tbs melted butter
2 tbs sugar
1 tsp salt
butter for greasing

garnishing
1/2 cup roasted, chopped nuts
1 small tin of sweet corn
1 small tin of ready made custard
sugar

methods

Mix all ingredients excepts the garnishing.
Heat the frying pan and grease it with butter.
Spread the batter thinly on the frying pan like a pancake and garnish the top of the pancake with the garnishing.