Steamed Savoury Pumpkin Kueh

Steamed Savoury Pumpkin Kueh

First attempt and turn out pretty yummy! Texture and flavour just nice for my family's liking!

Aspiring Bakers #12 - Steamed Baby Chiffon Cake

After seeing so many entries on kueh kueh this month, I'm glad I'm in time to submit at least one entry to Aspiring Bakers #12: Traditional Kueh (October 2011). I have made these cute little greenish cakes last week but just too tide up with work and didn't have time to post it. Today, no matter how I have to squeeze some time to do up this entry on the due date.

Steamed Baby Chiffon Cake

The first time I made this kueh was during my secondary school days during Food & Nutrition class. It's a very simple and easy recipe pass down to me from my aunt. After so many years, I'm still keeping this recipe in my file. Glad to have the opportunity to do it again.  This little cake is yummy, soft and fragrant.

CNY Bakes 2011 - Kueh Lapis

My last attempt in making Kueh lapis was quite a successful one so I decided to include it in my CNY bakes. I have received numerous request for the recipe so here's the sharing. Recipe adapted from Richard Goh baking class. I have made some minor alteration to it but if you want the original recipe may refer to FatmumBaking.

Ingredients:
(A)
500g Chilled butter (Golden churn canned butter)
200g Condensed milk
2tbsp Rum liquor
150gm Cake flour
3/4tsp Lapis spice (All spice)

20 Egg yolks (use large egg - 65-70g each)
140g Castor sugar
2tsp SP (optional - help to stabilise the egg yolk mixture and reduce the bubbles, also make the cake softer)

(B)
10 Egg whites
90g Castor sugar
1/4tsp Cream of tartar




Method:Preheat oven to 200 deg C top and bottom heat. Warm up a 9 or 10 inches square tin before greasing and lining the base with baking paper. (1/2 recipe uses 7 inches square tin)

1. Cream butter, condensed milk and rum liquor at medium speed for abt 5-10 mins until fluffy and creamy. Add in the sifted flour and spice. Mix well and set aside.

2. Whisk egg yolks, sugar and SP at max speed until thick. (Note: if using SP, only take 3-4 mins to whisk till thick but without will need about 10mins) Add this mixture into Step 1 (butter mixture) gradually till well mix.

3. Whisk egg whites, sugar and cream of tartar in a clean mixing bowl at max speed until stiff.

4. With a handwhisk/spatular fold 1/3 of the egg whites into Step 2 mixture and continue the process of folding the rest till two mixtures are well incorporated.

5. Place the baking paper on the preheated tin. Spread a small amount of batter (100g-9"/130g-10"/70g-7", always weigh the batter to ensure even layer) on the warm tin and bake till golden at the center rack. Take about 5-7mins for the 1st layer.

6. Second layer onwards, increase the oven temp to 230-240 deg C at top heat only. Subsequent layer takes about 3-4 mins to bake.

7. Use a metal presser to lightly press each baked layer before adding new batter. Spread the batter evenly till it melted. Before going into the oven, give it a bang to let out the air bubbles. This will help to even out the layers too. Continue baking the cake by the layers until the batter uses up.

Note: For ovens that do not allow the setting of top heat only, place a baking tray of water at the bottom of the oven.




For CNY, I made 2 recipes using 10 inch square tin. From there I get 8 nos of 5inch square lapis, just enough to distribute to friends and relatives. However I prefer using 9 inch sq as it give a taller lapis, more pretty. Haha... so now I had 20 egg whites in my freezer!