CAKE LAPIS 2

Ingredients

300gm Butter

125gm icing sugar

15 egg yolk

2 tablespoon condense milk

1/2 tsp vanilla essence

1 tsp brandy

110gm Hong Kong flour ) Sieve

1 tsp baking powder ) together
1 tsp mixed spices

5 egg white

100gm icing sugar

Method:

1) Cream 125gm icing sugar with butter until

light and fluffy

2) Add 1 egg yolk at a time and cream till well

combine

3) Add condense milk and beat till well mixed

4) Add brandy and vanilla essence and beat well

5) Fold in sieved flour mixture evenly, leave aside

6) Beat egg white, while gradually adding 100gm

icing sugar till a firm peak

7) Fold firmed egg white into butter mixture till

well combined

8) Line the base of 18cm square tin and well

grease the base and side

9) Pour 100gm of batter into tin and bake in

pre-heated 210 degree celsius oven for 10 mins

till golden

10) Remove from oven and switch to upper heat

only, poke some holes on first layer of cake,

allowing the steam flow off

11) When cake is cooler, press cake top with a flat

lapis board

12) Then pour another 100gm batter on top

of second layer, bake for 10 mins or till golden

with upper heat only

13) Repeat till all the batter finishes, when baking

the last layer, switch to upper and lower heat

again and bake for 15 mins or till golden

FRANGIPANE TARTLETS

Ingredients for Tart Base:

100gm cold butter
200gm plain flour
40gm Icing sugar
1 small egg (about 42gm)
1/4 tsp salt

Ingredient for Frangipane fillings:

100gm soften butter
100gm castor sugar
1 small egg
100gm ground almond
25gm cake flour

some strawberry jam (or any jam of your preference)


Method:

1) Sieved plain flour and icing sugar together, add
salt, mix well

2) Cut cold butter into small pieces and rub into
plain flour and icing sugar mixture, till it
resembles bread crumbs

3) Lightly beat egg and add into (2) to form a
platable dough, leave aside to rest for 20 mins

4) While pastry dough is resting, cream soften
butter and castor sugar till light and fluffy

5) Add egg and continue creaming till well
combined

6) Add cake flour and ground almond to
mixture till well combined to form Frangipane
fillings

7) Take a small amount of pastry dough, roll to
a round, flatten and press into pre-grease mini
tarts mold, trim away any excess

8) Spoon a little jam into tart, then cover with
Frangipane fillings

9) Bake in pre-heated 180 degree celsius oven
for about 20 mins or till golden brown.

MUAH CHEE

Ingredients:

1 cup glutinous rice flour

2 teaspoon fine sugar

2 tablespoon thick coconut cream

1 tablespoon cooking oil

150 ml water

1 tablespoon shallot oil (Oil from frying shallots)

Coating

1 cup grinded roasted peanuts

1/2 cup castor sugar

2 teaspoon toasted sesame seeds

Method:

1) Sieve glutinous rice flour into a microwavable bowl

2) Add fine sugar

3) Mix water with coconut cream and cooking oil

4) Mix (3) into (1) and mixed well

5) Microwave at high heat for 2 mins, remove, stir

and microwave for another 2 mins till cooked.

6) Remove and mix in the shallot oil, leave to cool

7) Using a pair of oiled scissors, snip muah chee

and toast in the peanuts mixture coating

ROAST PRIME RIB

Ingredients:

1 kg prime rib (cut into big pieces)

Seasoning:

2 tablespoon light soya sauce

1/2 tablespoon dark soya sauce

1 teaspoon white pepper

1 teaspoon ground ginger

1 tablespoon sesame oil

1 teaspoon fine sugar

2 tablespoon honey

Method:

1) Season big pieces of prime rib in seasoning for at least

6 hours or overnight

2) Pre-heat oven till 200 degree celsius

3) Line a baking tray with aluminium foil

4) Place seasoned prime rib on tray, reserving the

remaining seasoning for use during roasting

5) Roast in pre-heated oven for 45 mins while changing the

side every 15 mins and brush with remaining seasoning.

CHOCOLATE CHIFFON CAKE

Ingredients:

100gm semi sweet chocolate - Cut into small pieces

40ml water

60gm corn oil

(sieved together)

10gm cocoa powder

50gm cake flour

1/4 tsp bicarbonate of soda

4 medium size egg yolk

4 medium size egg white

60gm castor sugar

a pinch of salt

a pinch of cream of tartar

Method:

1) Melt chocolate in microvwave oven

2) Stir in corn oil gradually, add water and stir till smooth

3) Add in egg yolk and flour mixture, set aside

4) Whisk egg white with cream of tartar till frothy

5) Add castor sugar gradually while continue whisking

6) Add salt and whisk till stiff

7) Fold egg white mixture into chocolate mixture

8) Pour mixture into a 18 cm lightly greased chiffon cake tube pan

9) Bake at 180 degree celsius for about 40 mins till cooked

10) Remove from oven and overturn to cool before removing from pan

WATERMELON COOKIES

Ingredients:

(Sieve together)
2 cups plain flour

1 cup custard powder

1-1/2 teaspoon baking powder

180gm butter

1-1/4 cup castor sugar

1 egg

1 teaspoon vanilla essence

1 teaspoon black sesame seeds

a few drops of green and red coloring

Method:

1) Cream butter and sugar together till light and fluffy

2) Add egg and vanilla essence, continue to cream

3) Add sieved flour mixture into butter mixture

4) Divide mixture into 3 parts

5) Color 1 part red and add black sesame seeds into it

6) Color another part green, leaving the 3rd part

uncolor

7) Roll the red part into a long cyclinder shape of

about 2 cm in diameter.

8) Wrap the uncolor part round the red cyclinder

9) Finally, wrap the green part round above cyclinder

10) Freeze in the refrigerator till firm (about

20 mins)

11) When firmed, slice thinly and half to form

slice of watermelon shape.

12) Place on lightly grease tray and bake at 170

degrees celsius for about 18 mins.

ABUK ABUK SAGO

Ingredients:

250gm sago
250gm grated white coconut

100gm gula melaka (chopped)

50gm black sugar

1/2 teaspoon salt

Method:

1) Put sago in a siever and wash by running under the tap, drained dry

2) Mix well grated coconut, sago and salt in a large bowl

3) In another bowl, mix chopped gula melaka and black sugar together

4) Put a spoon of sago mixture into a tart mould, press slightly

5) Add another spoon of chopped gula melaka & black sugar mixture

6) Cover with more sago mixture and press with the back of a spoon

7) Steam over high flame till cooked, about 25 mins

8) Turn out onto a plate and serve