Have been hearing from my friends about ABC Cooking Studio but just couldn't find time to arrange for a trial lesson. The recent seasonal trial lesson to make a raspberry ombre cake excites me. After speaking to Ferlyn, she invited me to the trial lesson. The Studio is located in Takashimaya Orchard, very spacious and it is open-concept. Classes are a team of 4 usually and there can be several classes running concurrently.
HAPPY MOTHER'S DAY TO ALL THE MAMAS IN THE WORLD! YOU HAVE BEEN GREAT AND AWESOME! Please give yourself a PAT on the shoulder and appreciate yourself! Ever since i promoted to being mother, i understand the difficulty to be working and showering tender, loving and care to the child. Work is important but being there for the family is a priority for me instead.
This year, i gave myself a challenge which is to create a whole cake to celebrate for the event. It is meant as a surprise for grandmaKwan. Chanced upon my colleague's ondeh ondeh cake and decided oh yes, this is what my mama will like. Googled for recipe and decided to adapt bakewithpaw's recipe on the Pandan cotton cake with Gula Melaka Swiss Meringue Buttercream :)
PANDAN COTTON CAKE
Adapted from Butter, Flour & Me with some modifications from Bakewithpaws and followed the method of Jeannie Tay’s Pandan Sponge Cake.
Two 7″ Round Cakes Recipe
174g cake flour or all purposed flour
½ tsp double action baking powder
½ tsp salt
8 egg yolks
106g corn oil
66g fresh milk
66g pandan juice (screw-pine leaves juice), very thick and concentrated juice.
8 egg white
106g caster sugar
1/2 tsp cream of tartar
I actually added grated coconut in gula melaka as fillings to create the ondeh ondeh feel. What i did is to melt the gula melaka and add in pandan leaf while i pan fry the grated coconut. Add in the melted gula melaka to the grated coconut and mix it up! Super yummy! And for the sides, i added salt and pan fry the grated coconut to create some sweet salty taste while eating :D
I took almost 2 hours to finish cleaning, chopping, dicing and mixing these tiny rolls of Ngoh Hiang.
Manage to do up about 20 rolls and we finished almost 10 rolls today! Gosh! I promise i will appreciate Ngoh Hiang more now after it! Sooooooo many ingredients needed to make this awesome roll!
Mix the above with salt, sesame oil & pepper. Lastly, Add 1 egg & mix properly.
Cut beancurd sheet into desired size. Wipe lightly with cloth to remove excess salt. Scoop the above mixture onto the smaller sheet and wrap.
Steam for 8 mins. Open and remove cover after an additional 4 mins.
Brush wu xiang with oil and AF using grill pan.180 degrees@ 8 mins first.
Flip wu xiang over and brush with a little oil and AF another 5 to 8 mins.
The family requested for 面粉粿 again and here we go! Made from scratch on the broth and dough! Yums!!! Best combine with the chilli gonna from whampoa!
Recipe Source - Home Cooking Magazine - July 1999
Ingredients for Noodle Dough [serves 5]
300 gm plain flour
1 tbsp tapioca flour [optional]
1 tsp salt
1 egg - lightly beaten
2 tbsp cooking oil
150 ml water [as required]
Ingredients for Mee Hoon Kueh Soup
50 gm anchovies - rinsed and drained
150-200 gm minced meat
3 dried mushrooms - soaked and cut strips
a bunch of sweet leaves [mani chye] or choy sum
1.5 litres water
1 cube ikan bilis stock granules
salt and pepper to taste
some chopped garlic
some chopped spring onions or coriander leaves
- Air fry the anchovies with sesame oil which makes them really crispy.
- I uses PPC to create the soup broth. "Soup mode" for 30 minutes KPT.
- Try to pinch the dough and stretch it to as thin layer as possible.
- Added 鲍贝 and Roasted Pork for more flavors.