Eggless Brownie

When I met up with Karen Dar Woon at the Squash workshop, I asked her if she has a recipe for Eggless Brownie which Dalia requested some time earlier. Karen gave me this recipe.

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This is more like a rich chocolate cake as it lacks the density of a brownie made with eggs. Nevertheless, Nanzaro had made this a couple of times himself as he likes this Eggless Brownies.

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Danish Brovst Dream Coffee Cake

For dessert, Charlene, Frank and Karen made this Danish Brovst Dream Coffee Cake. As it was Minoo’s birthday, this cake also serves as her birthday cake.

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This cake has a topping of baked coconut flakes which resembles little ant and hence this cake is also known as “ant cake”. This cake is dense and sweet.

Ingredients

  • 250g (2 cups) all-purpose flour
  • 50g (about 3 tablespoons +1 teaspoon) butter or margarine
  • 300g (about 1.5 cups) sugar
  • 4 eggs
  • 200ml milk
  • 3 teaspoons (15ml) baking powder
  • 1 teaspoon vanilla

Filling:

  • 125g (1/2 cup or 8 tablespoons) butter or margarine
  • 100g grated coconut
  • 250g brown sugar (275ml packed or 1 1/8 cup packed)
  • 50ml milk

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Baked Butternut Squash Fries

In the Squash workshop, Karen also shared with us a Baked Butternut Squash Fries from Hungrygirl.com. She used turban squash for this recipe. A drizzle of balsamic vinegar adds some tang to the fries.

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Karen told us that she had tried about seven methods to bake fries but none of it can achieve the deep fried fries texture. Although we cannot get the deep fried fries texture, but we can compromise with some good tasting and healthy fries.

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Ma Lai Ko Cup Cakes

The next dessert which Ming made is Ma Lai Ko Cup Cakes. I had blogged about two versions of Ma Lai Ko here and here but Ming’s recipe is slightly different. Ming’s version of Ma Lai Ko is steamed in paper cup and it only takes 10 minutes to steam. This recipe is very handy when you have unexpected guests.

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Ming made 2 versions of Ma Lai Ko Cup Cakes, one regular flavour and another with grated Parmesan cheese. The one with the Parmesan cheese has a stronger flavour and I’ll bet Arkensen will like this version as he is a cheese lover.

Ingredients

  • 100g all purpose flour
  • 50g castor sugar (was substituted with granulated sugar)
  • 60g egg
  • 70g water
  • 5g baking powder
  • 10g grated Parmesan cheese or custard powder (optional)
  • sweetened dried cranberries for garnishing

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Little Bowl Cake (Seow Wor Tou)

Ming made two desserts in the South Arm Community Kitchen after Andrea finished with her German dishes. The first dessert is Little Bowl Cake or Seow Wor Tou in Mandarin.

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The Little Bowl Cake is not supposed to look like this. But when Ming made this cake, she might have added too much water and she does not have enough corn flour to adjust the consistency of the dough. The dough was too soft to mold into a little bowl. I will illustrate how it should be made in the instruction section.

Ingredients

  • 300g corn flour
  • 100g soy flour
  • 100g castor sugar (was substituted with granulated sugar)
  • 2g baking powder (Ming used Chinese baking powder, not sure if it’s different from regular baking powder)
  • warm water

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Six Minute Chocolate Cake

The Richmond Cooking Club resumed its activities in September 2008, just like schools heading off for a new school year. I’ll start off the recipe series with the South Arm Seniors’ Cooking Club. The Seniors’ Cooking Club made three dishes for the first meeting.

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The dishes were Six Minute Chocolate Cake, Chicken Paprika and Quiona and Black Bean Salad.

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This season, the Seniors’ Cooking Club is very privileged to have custom made aprons to be used in the kitchen.

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The aprons were sewed by Karen and the embroidery was sewed by Karen’s daughter.

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As an appreciation, Karen was presented with a potted plant from Stella, the South Arm Seniors’ coordinator.

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For the start of a new season, Stella and Minoo (the coordinator of all the Richmond Community Kitchens) handed out some feed back sheets for the participants to comment on their views and also to get ideas of what the seniors would like to learn in the kitchen.

For those Richmondites who are interested to join any of the Richmond community kitchens, please contact Minoo at 778-885-5165 or email her at minoocita@hotmail.com. It’s a great place to learn and to share and make new friends.

Please click on the link below for the recipe of the Six Minute Chocolate Cake.

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Steamed Pandan Cake

One of chowtimes reader asked for the recipe of steamed pandan cake and I decided to try to make some adjustments to the Chinese Sponge Cake recipe to incorporate the pandan flavour.

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The steamed pandan cake smells great and Arkensen commented that it smells like the Layer Cake which also has pandan element in it.

The only thing is that the bottom part of the cake is more densed than the top part. Do you have any idea why?

Here is the ingredients adjustment I made to the Chinese Sponge Cake:

  • 4 eggs
  • 1 cup flour (substituted with 1 cup less 2 tablespoons flour plus 2 tablespoons of milk powder)
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon almond extract (substitute with pandan essence)
  • 1/2 cup evaporated milk (substituted with pandan juice)
  • 4 tablespoons butter or margarine, melted

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The pandan leaves (also known as screwpine leaves) can be found in Filipino stores. I got mine from Great One Supermarket in Richmond. I’m sure you can find it in Chinatown too. (more…)

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Layer Cake

In Malaysia, this is called 9 layers cake (Kuih Lapis) as it should have 9 alternate white and pink layers. This cake is very common in the morning or night market.

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Each layer of the layer cake is separable and that’s how we eat it, layer by layer. This recipe is from my friend Jessica. I have another recipe which turned out too soft. Perhaps it’s the flour that caused it. I used all-purpose flour as the recipe only says flour. Jessica’s recipe uses rice flour instead.

Ingredients

White layer:

  • 1/2 cup rice flour
  • 3 to 3 1/2 tablespoons tapioca flour
  • 200ml rooster brand coconut milk (which is more liquidy)
  • 1/2 cup + 3 tablespoons castor sugar
  • 100ml water

Red layer:

  • 1/2 cup rice flour
  • 3 to 3 1/2 tablespoons tapioca flour
  • remaining of the coconut milk from a 398ml can
  • 100ml pandan flavour water
  • red food coloring

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Steamed Mah Lai Ko

After my blog about the failed Mah Lai Ko, my friend, Angie shared with me this tested recipe. Angie loves to cook and I’m sure her recipe works.

I’m quite puzzled with the origin of Mah Lai Ko which has a name which indicates Malay Cake but yet, this is a popular dim sum item in Hong Kong Dim Sum restaurant. Can anyone confirm the origin of the Mah Lai Ko?

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The Ma Lai Ko turned out soft and airy. It stays soft even the next day. It is not too sweet and has a great caramel flavour to it. This is a sure keeper. Angie, thank you for sharing the recipe.

Ingredients

  • 180g (about 3/4 cup) granulated sugar
  • 110ml water
  • 75g (about 5 tablespoons) margarine, melted
  • 75ml milk
  • 1 egg, beaten
  • 160g (about 1 cup + 2 tablespoons) all-purpose flour
  • 1 teaspoon baking soda

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Click on the link below for the instructions.

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Ma Lai Ko

I have been looking for a proven recipe for Ma Lai Ko but not successful until now. This is another Ma Lai Ko recipe I found from a blog by…

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