E-mail : s-mohan@tm.net.my

Nyonya Cakes

Ingredients A:

340 gm Wet Rice Flour or Rice Flour
225 gm Sago Flour
1/4 tsp Salt
855 ml (11/2 coconut) Coconut Milk

Ingredients B:

425 ml Water
450 gm Sugar
8 Screwpine Leaves (if unable to obtain screwpine leaves, use vanilla essence 1 tsp)
Red food colouring

Method:

1. Mix A till smooth. Set aside.
2. Boil ingredients B till sugar dissolves. Leave the syrup to thicken a bit then strain.
3. Pour the hot boiled syrup gradually into the flour mixture, stirring all the time till it is well blended.
4. Divide flour mixture into two portions. Set aside one portion (uncoloured) and add red colouring in another portion.
5. Grease a round or square tin. Place it in a steamer and pour 140 ml of uncoloured batter in the tin. Steam each layer for six or eight minutes. Pour alternatively the red and uncoloured batter and steam till mixture is used up.

Note: Stir the mixture each time before pouring into the the tin. Test each layer is cooked before making the next layer. You can use your fingertips to check if the layer is cooked. It can take more then the required 8 minutes. It is required to leave the cake to cool down completely before cutting and serving. If you have any problem e-mail to me.

Pandan Sesame Cake (Kuih Bakar):

Ingredients:

2 bowl Plain Flour
1 bowl Castor Sugar
4 Eggs
11/2 bowl Coconut Milk (one coconut)
1/2 tsp Baking Powder
3 Screwpine Leaves
Green food colouring

Topping:

2 tbsp Sugar
1/2 bowl Water
2 tbsp toasted Sesame seed

Method:

1. Sieve flour together with baking powder. Beat eggs and sugar until light and fluffy.
2. Extract juice from the scewpine leaves adding a bit of water.
3. Fold in the flour and coconut milk alternatively into the egg mixture until bell blended.
4. Add in the screwpine juice and food colouring.
5. Use chiffon size cake pan, greasing the pan with butter. Bake in the oven 200^o C for 35-40 minutes or until the cake is done.

For topping:

Boil together sugar with water until syrup thicken. Brush the syrup on the cake and sprinkle with sesame seeds.
Leave the cake to cool before cutting. After 2 days refrigerate the cake. This cake is a bit sticky but delicious.