Haw Flakes Layered Cake

Copyright of Y Three K Publisher. All rights reserved.

(Y3K Cookbooks - My Secret Recipes Series Vol. no.5 – Fancy Cakes & Jellies - August 2005)

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











Ingredients:
A)
10 eggs
110g caster sugar

B)
1 can sweetened condensed milk (388g)
500g butter

C)
200g cream crackers biscuits (milled fine)

D)
20-30 packets of haw flakes/ red coloured san char (best to get the rectangular shaped flakes)

E)
1 tsp pandan paste

Method:
1. Beat ingredient (A) for approximately 15 minutes till creamy.
2. In another mixing bowl, beat ingredient (B) till smooth.
3. Fold no.(1) into no.(2) and mix in ingredient (C). Stir till well-combined.
4. Add ingredient (E) into batter, give it a good stir and divide into seven equal portions.
5. Grease and line a 10 inches square cake tin with greaseproof paper. Pour in a portion of cake batter to steam till cooked. Cover the layer with haw flakes. Pour the next portion of cake atter on top of haw flakes. Steam till cooked through and repeat process till batter and haw flakes are used up. Cool cake well before slicing.

Tips: Batter total seven layers and haw flakes six layers as the last layer ends with a batter layer. If rectangular shaped haw flakes are hard to come by, use the normal round shaped type.

Steamed Chocolate Dotted Cake

Copyright of Y Three K Publisher. All rights reserved.

(Y3K Cookbooks - My Secret Recipes Series Vol. no.5 – Fancy Cakes & Jellies - August 2005)

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










Ingredients:
A) 500g butter, 140g caster sugar

B) 10 eggs (grade A)

C) 1 can sweetened condensed milk (388g)

D) 170g low-protein flour (sieved)

E) 80g cooking chocolate (melted)
1 tbsp cocoa powder

F) 200g white cooking chocolate (melted)
1/2 tsp each of pink, green, yellow, purple colouring

Method:
1. Beat ingredient (A) till light and fluffy.
2. Add in eggs, one at a time. Beat well after each addition.
3. Add in ingredient (C). It is better if you alternate eggs and condensed milk to prevent mixture from curdling.
4. Fold in ingredient (D) in small batches. Combine flour well.
5. Scoop out 500g of no.(4) and add in ingredient (E). Grease and line a 10 inches square baking tin. Pour in chocolate cake mixture to steam for 20 minutes. Cool cake before dicing it into thin cubes.
6. Divide remaining cake mixture into five portions. Leave one portion natural and colour the other four portion each with a different colouring from ingredient (F).
7. Grease and line an 8 inches square baking tin.
8. Steam each layer till cooked as follow:
1st layer-green mixture & cubes of no.(5)
2nd layer-purple mixture & cubes of no.(5)
3rd layer-natural coloured mixture & no.(5)
4th layer-pink mixture & cubes of no.(5)
5th layer-yellow mixture & cubes of no.(5)
Cool steamed cake well.

Mocha Cheese Lapis Layered Cake

From Y3K Cookbooks - My Secret Recipes Series Vol.12
(Malaysian Layered Cakes)
Copyright of Y Three K Publisher. All rights reserved.








Ingredients:

A: 100g cream cheese
400g butter
100g sweetened condensed milk
B: 24 egg yolks
1/2 can kaya (150g)
C: 200g Hong Kong flour or superfine flour
D: 3 egg whites
1/2 tsp cream of tartar
130g caster sugar
E: 50g mocha creamer (buy from pearl milk tea stalls)
1 tsp coffee essence
1 tsp chocolate colouring
F: 50g milk powder
Few drops of red colouring


Method:
1. Beat ingredient (A) till fluffy. Add in ingredient (B), beat well.
2. Fold in ingredient (C), in small batches to form a batter.
3. In a clean mixing bowl, beat egg whites and cream of tartar. Add in sugar, little by little, beat till soft peaks form. Fold into no.(2) to form a batter.
4. Grease and line two 8" square cake tin. Grill each portion of batter in a preheated oven at 170 degrees Celsius for five minutes.
5. Divide batter of no.(3) into the following :
(a) 600 grams batter and ingredient (E), subdivide into 6 parts and grill layer by layer in one cake tin.
(b) 600 grams batter and ingredient (F), subdivide into 6 parts and grill layer by layer in one cake tin.
When both cake tins of layer cakes are ready, cool them before slicing with a 6/8" L shaped metal mould into long slices. Next, cut into triangles.
6. Divide remaining batter of no.(3) into 6 equal parts. Grease and line a 7" X 7" X 4" height square cake tin. Grill part by part of remaining batter. After completing three layers, spread condensed milk on 5(a) and 5(b). Arrange in criss-cross manner on top. Next, grill part by part of remaining batter, the final three top layers.
7. Cool no.(6) before chilling it overnight. Slice it the next day.

Chocolate Rice Cheese Lapis

From Y3K Cookbooks - My Secret Recipes Series Vol.12
(Malaysian Layered Cakes)
Copyright of Y Three K Publisher. All rights reserved.









Ingredients:

A: 150g cream cheese
450g butter
3 tbsps sweetened condensed milk
B: 27 egg yolks (486g)
1 can Nestle reduced cream (170g)
C: (sieved together)
100g Hong Kong flour or superfine flour
30g milk powder
20g cornflour
D: 4 egg whites
1/2 tsp cream of tartar
170g caster sugar
E: 100g chocolate rice
F: 50g multi-coloured chocolate rice
G: Few drops of green and red colouring
Utensil needed: 4 pairs of wooden chopsticks


Method:

1. Beat ingredient (A) till fluffy. Add in ingredient (B), beat till well-combined.
2. Fold in ingredient (C), in small batches to form a batter.
3. In a clean mixing bowl, beat egg whites and cream of tartar of ingredient (D). Add in sugar little by little. Then fold into no.(2).
4. Divide no.(3) into three portions,
(I) 1st portion, add in green colouring and half amount of ingredient (E).
(II) 2nd portion, add in red colouring and half amount of ingredient (E).
(III) 3rd portion, leave it uncoloured, add in ingredient (F).
5. Grease and line an 8?square cake tin. Grill each layer of no.(4) (see below) for five minutes in a preheated oven at 170 degrees Celsius.
6. The pattern is as follows:
1st layer - six tablespoons of green coloured batter
2nd layer - five tablespoons of uncoloured batter. Arrange chopsticks on top. Once grilling is done, remove chopsticks.
3rd layer - five tablespoons of red coloured batter. Arrange chopsticks on top. Once grilling is done, remove chopsticks.
7. Repeat method no.(6) to the end. Not necessary to place chopsticks on the lowest and the top layers of the cake. Mark direction on exterior of cake tin.

Fish Scales Layered Cake

From Y3K Cookbooks - My Secret Recipes Series Vol.12
(Malaysian Layered Cakes)
Copyright of Y Three K Publisher. All rights reserved.









Ingredients:

A: 180g cream cheese
350g butter
50g caster sugar
B: 20 egg yolks
1 can kaya (300g)
C: 100g Hong Kong flour or superfine flour
100g cream crackers (milled)
D: 4 egg whites
1/4 tsp cream of tartar
50g caster sugar
E: 1kg haw flakes (use the square shaped type, about width of 16/8")


Method:
1. Beat ingredient (A) till fluffy. Add in ingredient (B) and beat well.
2. Fold in ingredient (C), a little at a time to form a batter.
3. In a clean mixing bowl, beat egg whites and cream of tartar. Add in caster sugar, little by little. Beat till soft peaks form. Fold into no.(2) to form a batter.
4. Grease and line an 8" square cake tin. Grill every layer as below in a preheated oven at 170degrees Celsius for five minutes each.
5. From the first to the sixth layer, spread in four tablespoons of batter. Grill till cooked. Use a small knife to slice grilled cake at a 45 degrees angle. You get approximately three sections of cake. Cut haw flakes of ingredient (E) to 11/8" squares. Dip them in water briefly, to soften slightly so it can be easier to shape around curves. Arrange haw flakes then grill another three layers. Arrange haw flakes spread once more. Repeat process to five layers. The top surface should have three layers of grilled batter. This total 21 layers.

Tips : Mark code on exterior of cake tin, cut cake with knife starting from left. Should arrange 10-11 pieces of haw flakes. Do not soak haw flakes too long.

Ice Cream Cheese Cake

From Y3K Cookbooks - My Secret Recipes Series Vol.12
(Malaysian Layered Cakes)
Copyright of Y Three K Publisher. All rights reserved.










Ingredients: A:
10g gelatine powder
60ml water
B:
500g cream cheese
150g sweetened condensed milk
C:
2 cans Nestle reduced cream (170gx2)
D:
1/3 packet of chocolate flavoured Marie biscuits
E:
500ml fresh milk
F:
250g cheddar cheese (grated)
Utensil Needed:
1 piping bag
Method:
1. Combine ingredient (A) together. Stir and dissolve gelatine powder.
2. Beat ingredient (B) till fluffy. Add in no.(1) and ingredient (C). Mix well, fill into a piping bag.
3. Soak ingredient (D) in ingredient (E) very briefly till slightly soften.
4. Cake layer as below :
Get ready an 8" mousse ring, bottom with a cake board.
1st layer, spread one layer of no.(3) all over ring.
2nd layer, pipe in 1/4 of no.(2) on top, scatter some ingredient (F) over it.
5. Repeat above steps for another three layers. Keep mousse chilled overnight before serving.