Yam Layer Cheese Cake


A;
350g cream cheese
150g butter
50 g sugar

B;
10粒蛋

C;
150g kaya
200g炼奶 (condense milk)
200g低筋面粉 (Cake Flour)

D;
200g芋头 (蒸熟压烂 )
200ml浓椰浆
紫色素几滴

-将 A 打发加 B, 鸡蛋一粒粒下, 搅均匀后加C, 分两碗, 一碗原色, 一碗加 D, 一层层蒸, 9寸盘, 每层大约 10-15分钟 ,不粘手就是熟了

Comments

Post a Comment

Popular posts from this blog

Kaya

Image
Ingredients: 10pcs Eggs 300g Sugar 450ml Coconut milk 80ml Pandan Juice Few drops green food colouring Method: 1. Mix eggs and sugar together till sugar dissolves. Add coconut milk, pandan juice and a few drops green food colouring and stir well blended. Strain mixture into small pot. 2. Place small pot inside large pot. Puor 5 cup water into large pot, make sure that is does not overflow into small pot. Bring to a boil, stirring continuously till kaya becomes thick and sticky. ** To make pandan juice, blend 4 pieces of pandan leave with water, strain the mixture.
Read more

Seafood Hor Fun

Image
Ingredients : -1lbs rice noodles/sticks -2tsp dark soya sauce -oil for cooking - some crushed garlic Gravy : -8 big-sized prawns; deveined - marinated with pinch of salt, pepper -8 fishballs; -10 piece of fish cake -100g of mince pork -0.8-1lbs bok choy and bok choy-sum, cleaned and cut into sections of stalks/stems and leaves -1/2tsp crushed garlic -1/2tsp crushed ginger -1 tbsp cornflour mixed with 1/2 cup water -1/2cup chicken broth or 1/2 tbsp of chicken stock -2 eggs -pepper and salt to taste -oil for cooking -water Method : 1. Loosen the fresh rice noodles 2.Heat oil and saute prawns till cooked, set aside 3.Add in fishball slices, fry till soft, set aside 4.Heat more oil in frying pan/wok at high heat add in rice noodles, add dark soya sauces and stir fry briskly ( Note : You can allow noodles to burn a little at the edges for that smaky taste). Set aside. 5.Add in garlic, ginger and fry until fragrant. 6.Pour in broth and bring to the boil. Simmer 5mins. 7. Add in mince pork un...
Read more

Woo Tau Kow (Steam Yam Cake)

Image
Ingredients 1 Yam 150g dried prawns 10 pcs Shiite mushroom 1 tablespoon minced garlic 2 1/2 rice bowls rice flour 1/2 rice bowls sweet potato flour 6 rice bowls water 2 teaspoon five-spice powder 1 1/2 teaspoon salt Method To make the wu tau koh, it is best to use shredded yam instead of cubed ones. Begins the process by removing the skin of the yam with a big, sharp-bladed vegetable peeler. Then cut the yam in half. Slide the halves across a vegetable shredder in smooth, singular movements to produce neat, unbroken strands of yam. These strands of yam will “hold” the structure of the wu tau koh and give it texture. Next, pound dried prawns. Stir fry all that shredded yam, Shiite mushroom and dried prawns in a fair amount of oil and two tablespoon of minced garlic. Toss the ingredients in a big wok for 15 minutes or until the heavenly smell of a fragrant stir-fry has wafted around the entire kitchen. Meanwhile, as the stir-frying is under way, mix three rice bowls of rice flour with s...
Read more