Sour cream banana cake

Thanks to Sue if not i would not get to eat such delicious sour cream cake. If you never you never know. : ) When I first the cake, I was like oh no icing sure very sweet but to my surprise not at all cos no sugar but just white chocolate and sour cream. Like the cake but did not get a chance to know how to make it till when Auntie came over to visit Sue. So I met up with Auntie for dinner before she fly back to Ipoh, this time her trip very short but it was a fruitful trip for me. Sue making the cake for her mom to bring back to Ipoh so got a chance to see how it was made. So I made it this year as my birthday cake.

Ingredients: 

Cake:

125gm           Butter, softened
3/4 Cup        Caster Sugar
1 Tsp            Vanilla essence
2 Eggs           Room temperature
3/4 Cup         Sour Cream
1 Cup             Mashed banana, 3 very ripe ones
2 1/4 Cups    Self -raising flour
1/4 Tsp          Bicar Soda

Icing:

180gm            White chocolate
1/4 Cup           Sour cream


Methods:

1. Preheat the oven to 180deg. Grease the base and side pan.
2. Use an electric mixer to beat the butter, sugar and vanilla essence until pale and creamy.
3. Add in the eggs, 1 at a time. Beat it well
4. Using a spoon to gently fold in the sour cream and bananas
5. Sift flour and bicar soda over batter and fold it through gently.
6. Pour mixture in the pan and bake for 50 - 60mins or until when a skewer come out clean after inserting it into the centre.
7. Allow it to stand for 5 mins before turning it out onto a wire rack.
8. Then melt the chocolate in the mircowave 3 times for 25-30sec each ,then add in the sour cream
9. Stand it for about 10 minutes or slightly thickened.
10. Pour it over the cake and allow it to drizzle down to the sides.

Almost ready

Sour cream banana cake

I will say the sour cream really goes well with the white chocolate, cos for someone who does not like sour cream like Jeanne even praise that was great and kept taking the icing to eat. And guess what I made it again last night for someone special :). Happy Birthday to you my dear.

Ondeh ondeh

 This delicacy is something you got to try, as you will get some surprise. I love to eat these mini balls which i used to call it when young.  I like it when the sugar just burst out the moment you bite in and with the combination of the coating. Awesome is the word. I missed it so much when i was here though it is easy to make. The 1st try in Aussie was like at my place when Priscilla brought it over as dessert and then during my 2nd  National Day Celebration in Uni. Yani and Anirda made those to sell. Cant get enough of it man. Although is easy to make but I did not get to eat it till like early this year.

Ingredients:

• 250 gm     Glutinous Rice Flour
• 200 ml      Pandan(Screw pine) Juice or water with drops of pandan essence.
• 150 gm     Gula Melaka (Palm Sugar), finely shaved
• 100 gm     Grated Coconut
• A Pinch Of Salt

Methods:

1. In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly andd knead well to form smooth dough. 
2. Cover the dough and set aside for about 15 minutes.
3. Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.
4. Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and poke a hole into a ball.
5. Fill it with palm sugar.
6. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. 
7. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.
8. Coat the rice balls with grated coconut and serve immediately.

Ondeh ondeh

Full of filling

I will say this is a easy stuff to make, as you can see all you need is like 5 ingredients. After making this for a few times now, I felt that to shave the sugar is better then chopping it up. There was once someone ate it and almost got chock as the sugar did not melt like how it was suppose. Then it is so easy to tell if it is cook or not, just got to make sure that the balls float up to the surface. Wait for a while more before taking it out just to ensure it to be well cook. Do remember not to make it too big, will be good if the whole ball can be put into mouth so that the sugar would not splash.

Kek Batik

Here it is my  first food blog, after taking so long. Well i am going to introduce my 1st cake which is kek batik something that my senior Yani made during Raya time that was like 6years ago. Which i had my 1st try on the cake and fell in love with it but did not get to eat it again after she left to go back to Singapore. Not really actually after like 1 year, I had it once again but this time is Brunei version, made by Leny. So now after 4 years, i decided to try it out myself since is during the Raya period. Saw her online so decided to ask her for her secret recipe...of course i did modified a little to suit my taste and also getting of the ingredient. Like i left out 5tbsp of gravy browning as i cant find it here in any supermarket. And here i am with the cake recipe:

 Ingredients:

• 340gms              Margarine
• 300gms              Marie biscuits
• 1 Cup                 Plain Flour
• 1 Cup                 Sugar
• 2 Cups               Milo ( To own taste can add more)
• 4                        Eggs
• 1 Tin                  Condense Milk
• 2 Tsp                 Vanilla essence

        

 Methods:

1. Beat the margarine and sugar until fluffy.
2. Then, add and beat the egg into the mixture one by one
3. Pour in the flour, mixed it well then add in the condense milk followed by milo and vanilla essence.
4. Mixed it well and then pour the mixture into a big non stick pan and cook it with low heat.
5. Keep stirring gently until the mixture is "cooked" ( but not too dry)
6. Then add in the biscuit, break it up into half or quarter.
7. Turn off the heat, pour it into a baking tray with baking paper.
8. Press the mixture into place then put it in the fridge for few hours.

Well what it meant by until the mixture is "cooked" and not too dry.When i was making this many question marks on my head too. As i did not get to see how it was done before therefore i got to go with my feeling about the texture on my 1st trial. I added in the biscuit when i thought was "cooked" but as i continue  to stir further i then realised when it meant by "cooked". Its was too late as i already added the biscuits so got to keep on stirring till i get the "cooked" texture.

As you can see from the above pictures that the mixture that we poured in is very watery and light in colour. Do not worry because as you kept cooking it the colour will get darker and the texture gets harden too.The mixture no longer stick to the pan anymore too. Do keep in mind as not to let the mixture gets too dry if not the biscuits and mixture cannot blend too well together.