Pakistani Recipes: Cakes

Showing posts with label Cakes. Show all posts

Thursday, March 5, 2015

Crackers cake by Felicia Lo

Ingredients
6 eggs
250g butter (I use unsalted one)
200g castor sugar
42pieces crackers of ping pong brand (blend it in powder form) I cracked the biscuit in plastic bag
20g of cocoa powder
7" square tray

Method
1. Mix sugar and butter in mixer until light and creamy
2. Add in eggs and follow by crackers powder
3. Separate the mixture into 2 portion. Another portion mix it with cocoa powder and mix it evenly.
4. Steam the first layer in 15-20 min, second layer (cocoa) and use the method of the batter.
5. Last user steam up to 30 mins
6. Bring out and let it cool.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/790529217682823/

Tuesday, March 3, 2015

Honeycomb cake by Karen Leong

Ingredients
120g sugar
150ml hot water
60g butter
140g condensed milk
90gm plain flour + 1/2tsp each of baking powder & baking soda (i change to 90gm plain flour + 1/2 tsp clabber girl double action baking powder).
4 eggs.

Method

Melt sugar then slowly pour hot water til dissolved in pot (Will get the dark brown color once this caramelized) Else like mine, melt sugar and water to get clear syrup. Mix in milk and butter. Fold in flour. Lastly crack in egg one at a time to batter. Mix well and batter is slightly thick like condensed milk. Pour into rice cooker and press cook. (my rice cooker is normal simple function type so I waited 5min after the first time it cooked to press a second time).

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/789806414421770/

Sunday, February 15, 2015

Kuih Bahulu by Andrew Lim

Ingredients
115g plain flour
100g castor sugar ---> adjust accordingly if you prefer it less sweet
4 eggs (separated)
Oil for greasing mould

Method
1. Bake flour in a preheated oven at 150 Deg Celc for 1 hr. Leave to cool.
2. Beat egg whites & sugar at high speed untill it turns lights and stiff. Add egg yolks, one at a time. Beat well till batter thickens.
3. Heat up oven to 200 Deg Celc.
4. Heat up kuih bahulu tray in the oven.
5. Divide the egg mixture into 3 portions. Divide the plain flour into 3 portions.
6. Mix in 1 portion of the flour into 1 portion of the egg mixture. Fold till well mixed.
7. Grease the mould with oil. Pour in the batter till 3/4 full.
8. Bake for about 8 - 10 mins till golden brown. Remove the kuih from the mould with a bamboo skewer or toothpick.
9. Repeat egg mixture + flour process once the batter is used up.

Note: preparing the batter in batches will give you a soft and fluffy kuih. This recipe make a slightly crusty outside, with a soft and fluffy texture inside.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/778587508876994/

Chocolate cake by Sharon Chan

Recipe: http://www.foodnetwork.ca/recipe/classic-devils-food-cake/12415/

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/781693001899778/

Friday, February 13, 2015

Banana walnut kek lapis by Cendrine Bakes

Recipe: https://cendrinebakes.wordpress.com/2015/02/13/banana-and-walnut-kek-lapis-cake-cny-goodies/

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/781485058587239/

Thursday, February 12, 2015

Steamed Layered Pandan Cake by Lilian Teo

Recipe: http://kiddohut.com/2015/02/steamed-pandan-kaya-layered-cake/

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/777918958943849/

Tuesday, February 10, 2015

Easy Kuih Bahulu by Joey Foo

125g self raising flour
2 teaspoons rice flour
Pinch of salt
120g fine sugar
4 cold eggs from fridge
1 teaspoon vanilla extract
Unsalted butter for greasing mould

1. Place sugar in a oven proof bowl and bake for 5 mins at 100 degrees.(I use my Rowenta oven 100 degrees fan mode bottom heat centre rack). Leave to cool before using.

2. Preheat oven to 200 degrees. Grease the kuih bahulu mold with unsalted butter and leave inside oven for at least 2 mins.

3. Using mixer or hand mixer, beat cold eggs with cooled sugar till pale yellow and double in volume.

4. Sift both flours and salt and slowly fold in 3 batches into the egg mixture.

5. Pour batter into measuring cup for easier pouring into the heated mold.

6. Bake for 10 mins. I use my Rowenta oven bottom heat fan mode centre rack. Remember to re-grease the mold and reheat before pouring batter. Leave to cool before storing in airtight container.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/776126752456403/