Peppermint Marbled Cake薄荷云石蛋糕

Ingredients:
A) 170g butter
140g caster sugar

B) 3 eggs - grade (A)

C) 170g low-protein flour, sieved together with 1½ tsps baking powder

D) 3 tbsps sweentened condensed milk, mixed with 50ml water

E) 1½ tsps cocoa powder
1½ tsps chocolate paste

F) ¼ tsp peppermint essence
1 tsp green colouring

Method:
1. Cream ingredient (A) till light and fluffy.
2. Add in eggs, one at a time. Beat well after each addition.
3. Fold in ingredient (C) and (D) alternately into cake mixture.
4. Divide the cake mixture into three portions. To the first portion, add in ingredient (E). To the second portion add in ingredient (F). Leave the third portion neutral.
5. Grease and line an 8 inches baking tin or an 8” non-stick round mould. Spoon in one portion of cake mixture, dotting at different spaces. Do the same with the other portions (see pic 6) till all the cake mixtures has been used up. This looks like a patchwork design.
6. Bake in a preheated oven at 170°C-190°C (every oven’s temperature varies) for 45 minutes till golden. Check with a skewer inserted into the centre of cake. If it comes out clean, cake is baked.
7.Cool cake well on wire rack after inverting out from tin.


材料：
A: 牛油170克，幼糖140克
B： 鸡蛋3粒（A级）
C： 低筋面粉170克与发粉1茶匙半一起筛过
D： 炼乳3汤匙与清水50毫升参匀
E：可可粉1茶匙半
巧克力浓浆1茶匙半
F：薄荷精1/4茶匙
青色素1茶匙

做法:
1. 将A料以搅拌器打至蓬松。
2. 逐粒加入B料的鸡蛋拌匀。
3. 分数次交替拌入C料及D料。
4. 将面糊分成三个等份，一份加入E料；另一份加入F料；最后一份保留原色。
5. 准备一个已涂上牛油及底部铺上蛋糕纸8寸圆形烤盘或一个8寸不黏底圆模，将各色面糊以汤匙随意舀入（图6）至所有面糊用罄。
6. 放入以170℃－190℃预热的烘炉烘烤45分钟或至金黄色，以一支竹签插入蛋糕中央，如果不粘蛋糕料即表示已经烘熟。
7. 将蛋糕反扣在网架上，待凉后才切块。

http://y3kcookbooks.blogspot.com/2007/07/vol5-fancy-cakes-jellies.html

Kuih Sarang 蜂巢糕

Ingredients:
A) ½ can sweetened condensed milk (194g)
3 tbsps butter
B) Sieved together:
120g low-protein flour
1 tsp baking powder
1 tsp bicarbonate of soda
C) 5 eggs (grade A)
D) 230g caster sugar
200ml hot water
Method:
1. Beat condensed milk and butter from ingredient (A) till pale and fluffy. Fold in ingredient (B).
2. In another mixing bowl, beat eggs of ingredient (C) till fluffy. Add into no.(1) and fold well.
3. Caramel sugar of ingredient (D) in a thick-based pot till it dissolves. Add in hot water and stir till it forms a syrup. Turn off heat.
4. Fold no.(3) into no.(2) but do not overfold or air bubbles will be deflated.
Grease and line an 8” x 4” oblong cake tin. Pour in cake mixture and bake at 200°C for 40 minutes. Check if cake is done.

Tips: Slice cake horizontally to see the tiny holes. Other names for this cake are Caramel, Beehive or Kuih Sarang.


材料：
A: 炼乳半罐（194克），牛油3汤匙
B： 低筋面粉120克，发粉1茶匙
苏打粉1茶匙（一起筛过）
C： 鸡蛋5粒（A级）
D: 幼糖230克
热水200毫升
做法:
1. 将A料的炼乳及牛油以搅拌器打至蓬松浅白，加入B料的粉类。
2. 另外一个碗内，将C料的鸡蛋打至松发，加入（1）拌匀。
3. 将D料的幼糖放入一个厚底锅煮溶至褐色，加入热水搅至形成糖酱，熄火。
4. 将（3）倒入（1）内拌匀，不要搅拌过度以免面糊内的气泡消失。
将面糊倒入一个已涂上牛油及底部铺上蛋糕纸8寸X4寸长形烤盘，以200℃预热烘炉烘烤40分钟，以一支竹签插入蛋糕中央，如果不粘蛋糕料即表示已经烘熟。

贴士：将蛋糕横切可以看到许多类似蜂巢的小孔。

http://y3kcookbooks.blogspot.com/2007/07/vol5-fancy-cakes-jellies.html

Radish Kuih 萝卜糕

以前回家乡,母亲知道我们喜欢吃她做的萝卜糕,虽然坐着轮椅行动不便,还是坚持亲手为我们做一大盆萝卜糕. 这盆萝卜糕代表她对儿女的爱心.

如今,这萝卜糕只剩下甜美的回忆. 永远的回忆!









Radish Kuih
(This recipe has the quantity for commercial use or for big family gathering)
Ingredients:
1 white radish
1 piece dried mushroom (soaked, diced)
1 rice bowl dried shrimps (washed, soaked)
10 shallots (chopped)
1 rice bowl minced belly pork (seasoned with a dash of salt, soy sauce, tapioca flour)
4 tbsps tapioca flour
2 packets rice flour - Lotus brand (nett weight-1 kilo)
½ tbsp *borax/ pang sar (optional, see tips)
1 litre plain water
2.5 litres boiling hot water
200ml cooking oil

Seasoning:
4g five spice powder
1 tbsp salt
1 tsp MSG
1 tbsp dark soy sauce (optional)

Method:
1. Peel radish and grate fine. Squeeze off excess juice lightly, drain and keep aside.
2. Heat oil in the wok. Sauté shallots, dried shrimps till fragrant. Add in mushrooms, minced pork and fry till meat is cooked. Add in seasoning, stir-well and turn off heat.
3. Combine tapioca flour, rice flour and borax (if using) with the plain water. Mix well before adding into no.(2). Pour in boiling hot water from a height. Turn on heat, keep on stirring mixture till it comes to a slight boil.
4. Pour no.(3) into a clingfilm lined 14 inches round steaming tray.
5. Steam kuih over rapidly boiling water for one hour using a high heat or two hours using a low heat. Replenish water if necessary and wipe wok’s cover constantly. Pierce centre with a chopstick to check if kuih is cooked after the assumed time.
6. Cool kuih for a few hours before slicing. Can panfry kuih slices for an aromatic taste.

Tips: Adding in borax/ pang sar gives the kuih a nice bite but do not add in too much as it is totally not advisable.


萝卜糕
（这个食谱提供的是商业或大家庭份量）
材料：
白罗卜1条
冬菇1朵（浸软，切丁）
虾米1碗（洗过，浸软）
葱头10粒（切碎）
三层肉碎1碗（少许盐，生抽及薯粉腌）
薯粉4汤匙
粘米粉2包（1公斤）
*硼砂半汤匙（随意，看贴士）
清水1公升
滚水2.5公升
油200毫升

调味料：
五香粉4克
盐1汤匙半
味精1茶匙
黑酱油1汤匙（随意）

做法：
1. 白罗卜去皮刨碎，稍微挤掉少许水份，待用。
2. 镬里热油，爆香葱头，加入虾米炒至香，继续加入冬菇及猪肉碎炒至熟，调味炒匀。
3. 另外将粉料放在大锅里，倒入清水搅匀后掺入（2），冲入滚水开火炒浓。
4. 将（3）放入一个铺了塑胶纸的14寸圆模。
5. 镬里煮热水，放入罗卜糕，以大火蒸1个半小时至2个小时，用筷子插入不黏即可。
6. 将罗卜糕摊凉才切出享用，用少许油煎香更好味。

贴士：*为了保存食谱的古早味，我们没有删减传统上使用的材料，硼砂能够使食物弹口，有清热化痰疗效，在药材店可买到，是一种禁止使用在食物的药物，可以不用，如果坚持采用，使用份量必须小心为上。

Alkaline Kuih 碱水糕

5月13日是我妈往生五七，几个妹妹为她请了法师颂经，同时亲手准备多种素菜及妈平时爱吃的糕点，其中一道是福建人喜欢的碱水糕。这个食谱是妈在2006年4月做的，当时我回乡下所拍摄。五七时，三妹为妈做了一盆碱水糕。

Alkaline Kuih
Ingredients:
1 packet rice flour-Lotus brand (500g)
2 tbsps tapioca flour
¾ tsp *borax/ pang sar (optional, see tips)
2 tbsps alkaline water/ kan sui
2 rice bowls water (500ml)
1 ½ tbsps cooking oil
6 rice bowls boiling hot water (1.5 litres)
Seasoning:
1 tsp salt
For surface:
2 tbsps water
Method:
1. Combine rice flour, tapioca flour, borax, alkaline water, salt together in a big pot. Add in the 500ml water. Give it a good mix before the addition of cooking oil. Stir once again and make sure borax is well dissolved.
2. Pour boiling hot water from a height into no.(1). Stir mixture till it comes to a very thick consistency. If the mixture is runny, place pot on low heat and stir till it thickens. Turn off heat.
3. Pour no.(2) into a clingfilm lined 9 inches round steaming tray. Spoon the 2 tablespoons of plain water over kuih’s surface.
4. Steam kuih over rapidly boiling water for one hour using medium heat. Replenish water if necessary and wipe wok’s cover to prevent condensation. Test with a chopstick pierced in the centre after the hour. It should come out clean. Cool kuih for a couple of hours before slicing.

Tips: Adding in borax/ pang sar gives the kuih a nice bite but do not add in too much as it is totally not advisable. The water added onto kuih’s surface helps to soften texture. Sliced kuih can be paired with braised pig’s trotter, hong-bak or fried with minced garlic, choy poh and beansprouts. It can be made into a soupy version just like cooking pan meen.

碱水糕
材料：
粘米粉1包（500克），薯粉2汤匙
*硼砂3/4茶匙（选择性，看以下贴士）
碱水2汤匙，清水2碗（500毫升）
油1汤匙半，滚水6碗（1.5公升）
调味料：
盐1茶匙
上层：
清水2汤匙

做法：
1. 粘米粉、薯粉、硼砂、碱水及盐放在大锅内，倒入清水搅匀后，加入油混合均匀，确保硼砂彻底溶解。
2. 将滚水冲入（1）搅匀成浓糊状，如果不浓则放在火炉上，边搅边煮至稍为浓，马上熄火。
3. 将（2）倒入1个已铺了塑胶纸的9寸圆模，上层淋2汤匙清水抹平后，放入蒸镬蒸1个小时或以插入筷子不黏即可，取出待凉，切出享用。

贴士：*为了保存食谱的古早味，我们没有删减传统上使用的材料，硼砂能够使食物弹口，有清热化痰疗效，在药材店可买到，是一种禁止使用在食物的药物，可以不用，如果坚持采用，使用份量必须小心为上。上层淋水蒸，表面才不会干硬。碱水糕待冷却后以白线切割最适宜，不但不会黏，也比较平整。碱水糕可以净吃、也可以沾卤猪脚汁或拌封肉吃，吃不完的隔天以蒜米、菜莆及豆芽炒来吃。