Steamed coconut milk Glutinous rice and custard { Kuih Seri Muka } (Vanilla)

Kuih Seri Muka
serves : 8-10 pax
Base :-
1 cup Glutinous Rice, washed and soaked over night
150ml coconut milk
1/4 tsp salt

Coconut custard
2 egg yolks
3 Tbsp sugar
1 packet vanilla sugar
2.5 Tbsp plain flour
250 ml coconut milk

Method

1) Wash and soak glutinous rice the night before you intend to serve the "kuih"
2) Get the steamer ready.
3) Drain soaked glutinous rice, mix in the coconut milk and salt. Mix well. Pour into a greased square steaming pan**. I used about .........., which I think makes the base too thick. Next time I'll use a slightly bigger pan for thinner layer of rice.
4) Steamed for 30 mins. or until the rice is cooked. Do not fluff the rice, just leave it as is.
5) Make the custard by placing 2 egg yolks in sauce pan. Beat in the sugar and add a little coconut milk and slowly beat in the plain flour, ensuring no lumps. when you get a smooth paste, then add in the rest of the coconut milk.
6) Cook the custard until thicken, then pour onto the glutinous rice base. Place the square pan back to the steamer and steam for 15 mins. If it is not quite set, steam a bit longer. When it is wobbly, remove steamer from heat and let the rice in for another 10 mins. before removing from steamer.
7) After 10 mins. remove from steamer and let it cool fully so that the custard to set fully.
8) Serve at room temperature. If you have left over , keep in the fridge and steam lightly when you want to eat again.

Check out the video if you're still unclear http://www.abc.net.au/tv/pohskitchen/stories/s2924623.htm

Raffaello Cake

Raffaello Cake

Ingredients
For the base
4 egg whites
pinch of salt
3-4 Tbsp sugar (incl. 1 sachet vanilla sugar)
100gm desiccated coconut

For the cream top
2 egg yolks
2 Tbsp plain flour
250ml milk
1 sachet vanilla sugar / or vanilla extract

200ml whipping cream
3-4 Tbsp powdered sugar
1 Tbsp gelatine

For decoration
Toasted almond slices
Toasted desiccated coconut

Steps
1) Pre-heat oven at 160°c / Gas mark 3. Grease cake tin
2) In a bowl, pour in egg whites and pinch of salt. Beat egg whites until soft peak. Add in sugar gradually and continue to beat egg whites until stiff peak. Fold in desiccated coconut carefully.
3) Pour batter into cake tin and bake for 15 mins. or until toothpick inserted into cake comes out clean.
4) Set cake aside to cool.

5) In a sauce pan, mix together a little of milk with egg yolks and flour until smooth in texture. Then gradually add in remaining milk.
6) Cook mixture over low heat until thicken by stirring continuously.
7) Once thicken to the right consistency, remove from heat and cover the custard directly with cling film. Set aside to cool.

8) Once custard is cool, you can start soaking gelatine powder by sprinkling gelatine power over 60ml of cold water. Do not stir the mixture! Leave to soak for 5 mins. Then cook gelatine over double boiler until gelatine is fully dissolved. Do not boil the mixture. Set aside to cool.
9) In a mixing bowl, pour whipping cream and 3 - 4 Tbsp of powdered sugar until stiff.
10) Mix half of whipped cream into cool custard and whipped until well combined. Mix in a few table spoons of gelatine liquid into the custard mixture, combine well and pour this custard cream onto cake.
11) Mix remaining whipped cream with a couple of spoons of gelatine, combine well and pour whipped cream over custard cream.
12) sprinkle a little of the toasted desiccated coconut over cake. Let cake chill in fridge over night.
13) sprinkle toasted almond slices over cake when serving.

Chocolate swiss roll with coconut butter cream

Chocolate swiss Roll
source : Hungarian cookery

Ingredients

For sponge cake
4 eggs, separated
salt
90gm sugar
90gm flour (minus 2 Tablespoons)
2 Tablespoons cocoa powder, unsweetened
1tsp baking powder
1 sachet vanilla sugar

For coconut butter cream-
100gm butter , softened
100gm powdered sugar
50gm desiccated coconut

For Glazing
Apricot jam, heated
60gm chocolate, melted
cooking oil, as need if chocolate is not spreadable
1 tsp Rum
Method
To make sponge cake
1. Pre-heat oven to 180°c.

2. Whisk egg whites with a pinch of salt until it become stiff foam. Set aside

3. In a bowl combine together dry ingredients - flour, cocoa powder, baking powder. In another bowl beat egg yolks with sugar (+vanilla sugar) until creamy. When eggs mixture is creamy, add in the dry ingredients and combine well.

4. Fold egg white into egg yolk mixture carefully.

5. Prepare baking dish by lining it with parchment paper. Pour in the cake mixture and bake for 10-12 mins. It is ready when cake is springy when touched.

6. Remove cake from oven. Let it cool for a while ; but roll up cake when it is still hot. When cake is cooled completely, unrolled it and spread with your favourite jam or whipped cream.

To make coconut butter cream
1. Cream butter with sugar until light and fluffy.
2. Fold in desiccated coconut.
3. Fill cake as mentioned in point 6. above.

To finish
1. Heat apricot jam in microwave (30 seconds) for easier application.
2. Brush heated apricot jam all-over rolled cake
3. Melt chocolate using microwave or double-boiler, once melted, if consistency is not spreadable, add cooking oil (vege. oil) to loosen and give a nice shine. Spread all over roll-caked and let it set before serving.