Bingka Cempedak

Eid Mubarak to all Muslim readers. Looks like the primary & secondary school kids in Singapore will have another long weekend as schools will be closed tomorrow due to the worsening haze... This is the first time we have to close the schools because of the haze as the last time we experienced a hazardous level was during the June holidays two years ago.  If this unhealthy level continues, it's going to cause a high level of anxiety for schools since the major exams are around the corner. So let's hope this haze will go away soon....

So I baked this bingka cempedak this morning. It was really a last minute decision... Was looking through my recipe file & decided to try the recipe shared by Aini Salim. Another great recipe by Mdm Aini... I didn't change any of the ingredients in the recipe & after baking it, I don't think there's a need to change any.

Bingka Cempedak
Ingredients:
300g cempedak flesh (pureed)
240g plain flour
2 eggs
650g coconut milk (I used 250g thick coconut milk + 400g water.)
150g sugar (You may reduce if the cempedak is already very sweet.)
80g butter (melted)
1/2 tsp orange colouring (optional) - I didn't use.
1/2 salt

Method:

1. Grease a baking pan (20x20x7cm) & line with grease paper. Then grease the paper. Preheat oven at 160 deg C.
2. Combine cempedak, coconut milk, sugar & blend until well mixed.
3. Add in flour & eggs & continue to blend until well mixed. Strain.
4. Add in melted butter, salt & colouring (if using). Mix well.
5. Pour the batter into the pan & bake for 30-40 minutes. 

Recipe by Aini Salim.
Source: Berita Harian (Singapore) 27 April 2007.

Notes & modifications:

1. I used a jug blender to mix the batter.
2. I baked using 2 Nordicware pans as shown above & a mini muffin pan, yielding 65 pieces. I greased the pans with cooking oil before pouring the batter.

Black Bottom Milo Banana Bread

I had some unattractive-looking overripe bananas hanging in the kitchen...  Clearly nobody was going to pluck & snack on any of it. But we bakers know that that's the best kind of bananas to bake with, so I wasted no time & baked this wholesome Milo banana bread using the recipe shared by Zoe. 

If you are looking for a soft & spongy banana bread, then I'm afraid this bread will disappoint you because it is quite dense but still moist. It would have been more moist if I had more bananas in hand. However, if you are looking for a delicious & wholesome grab-and-go breakfast or snack, then this is the one as it uses many flavourful & nutritious ingredients like wholemeal flour, bananas, eggs, yogurt & Milo. Give it a try the next time you have overripe bananas lying around in your kitchen.

Black Bottom Milo Banana Bread

Ingredients:

165g wholemeal flour
55g all-purpose flour
2 tsp baking powder

1/2 tsp baking soda (I added.)
1/2 tsp salt
1 cup + 2 tbsp mashed bananas (about 2 extra large or 3 medium banana) - I only used 1 cup because that's all I had.

100g (1/2 cup) caster sugar
60g (1/4 cup) unsalted butter, melted
3 tbsp (45 ml) plain yogurt
1 1/2 large eggs, lightly beaten (I used two 55g-eggs.)
3/4 tsp vanilla extract
50g chocolate malted powder (Ovaltine or Milo) - I used Milo.
non-stick cooking spray for greasing the pan - I used butter.

Method:

1. Preheat oven to 350°F or 180°C. Spray loaf pan (10 x 20 cm) with nonstick cooking spray and line the pan with baking paper, leaving an extra inch or two overhanging each end. This helps to remove the bread easily.
2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Set aside.
3. Combine bananas, sugar, butter, yogurt, eggs and vanilla extract in large bowl; stir well. Sift in the flour mixture and mix until just combined. Do not overmix. 
4. Remove 1 cup of batter and place it in a separate bowl. Stir in Ovaltine or Milo & mix until combined.
5. Spoon the Ovaltine/Milo mixture into the prepared pan. Then top it with the remaining banana batter. 
6. Bake for 50 minutes or until a wooden stick inserted in center comes out clean. Cool in pan on wire rack for 15 mins. Remove bread from the pan and transfer to wire rack to cool completely.
7. Slice and serve. To store, wrap in plastic wrap and store at room temperature for up to 3 days.

Sourced from & adapted by Zoe @ Bake For Happy Kids.

Original recipe: Nestle Kitchen.

I'm linking this post to the Little Thumbs Up event, organized & hosted by Doreen of My Little Favourite DIY & Zoe of Bake for Happy Kids.

Beehive Sweet Bun

It's Polling Day here in Singapore & counting of votes is now taking place.... I thought I'd just complete this post while waiting for the results  to be released. Well, I'm pretty sure which party will win for my constituency but, like many Singaporeans, I'm more interested with the results of the hot areas... So it's going to be a long night for us..

This is the honeycomb bun that I made two days ago. Had wanted to bake it long time ago when I saw many Malaysian bloggers showcased theirs. Isn't it gorgeous...? It also tastes finger-licking good! This is one awesome bun which I highly recommend you to bake. Just take a look at the following pictures & see if you are inspired to bake one.

Beehive Sweet Bun

DOUGH
Ingredients:
300g bread flour (high protein flour) - I added about 1 tbsp of flour as my dough was too sticky.
200g plain flour
2 tbsp milk powder
1 tsp baking powder
2 tbsp honey
1 egg
250ml fresh milk
2 tbsp plain yogurt
6g dry yeast
40g sugar
40g butter (softened)
1 tsp salt (I added.)
1 egg + 1 tbsp fresh milk - lightly beaten (for egg wash)
sunflower, pumpkin & black sesame seeds for topping (optional) - You may also use other nuts like almond or walnuts.

USING A BREAD MAKER
      Combine all the ingredients in a bread maker & start mixing using the 'dough' setting. This will take about 1 & 1/2 hour, including proofing time. Then proceed with step 3 below.

USING CAKE MIXER FITTED WITH A DOUGH HOOK (My method.)

      Combine bread flour, plain flour, milk powder, baking powder, honey, egg, milk, yogurt, yeast & sugar in a mixing bowl. Beat on medium speed (I used speed 3.) until well combined. Add butter & continue beating until a dough is formed. Add salt & continue beating until a soft & elastic dough is formed. (I beat for about 15 minutes.) Then proceed with step 3 below.

USING HAND

1. Combine all the ingredients in a mixing bowl & mix until the dough doesn't stick to your hand. Then transfer the dough into a clean plastic bag. Squeeze the bag for about 8-10 minutes. Remove the dough from the bag & place it in the mixing bowl again. Continue kneading the dough until it becomes soft & elastic.
2. Leave the dough in the bowl & cover it with a plastic wrap or clean cloth. Leave the dough to rise to twice the volume for about 40 minutes to 1 hour. Leave it in a warm place like in a cabinet or an oven (without switching it on) for best results.
3. Gently punch down the dough to remove some gas bubbles. Then divide the dough into small balls (about 40g each). Knead & form into smooth balls. Arrange the balls in a baking pan that has been greased with some butter. Cover the pan with a clean cloth & leave to proof for about 40 minutes.
4. Brush the top of the bun with egg wash. Sprinkle with sunflower, pumpkin & black sesame seeds. Brush with egg wash one more time to ensure the seeds stick to the bun.
5. Bake in a preheated oven at 170 deg C for about 20 minutes. (I baked for about 35 minutes.)
6. Once the bun is cooked, remove the pan from the oven & immediately brush the top with some butter or margarine for a shiny look.
7. Remove the bun from the pan & place it onto a plate. Pour the caramel sauce before serving.

CARAMEL SAUCE
Ingredients:
2 tbsp butter
1/2 cup brown sugar
1/2 cup cream, thick cream or fresh cream
a dash of salt
1 tsp vanilla
1/2 cup fresh milk (when necessary)

Method:

1. Melt butter in a saucepan.
2. Add in brown sugar  & continue stirring & cooking until the sugar melts.
3. Add in cream, salt & vanilla. Mix well & continue cooking until the caramel thickens a little bit. Add fresh milk if the caramel becomes too thick.

Source: Azlita @ Masam Manis.

Notes & modifications:

1. Azlita used a breadmaker. She also included  the instruction for mixing with hand. I used my Kenwood Major cake mixer, fitted with a dough hook.
2. I arranged nineteen 40g-balls in an 8-inch round pan & baked the rest of the dough in paper cups.
3. The caramel tends to thicken up when it's cool.
4. The bun is best served on the day it's baked. You can also heat up the bun in the microwave oven for about 10 seconds.

Banana Nutella Pound Cake

This is the pound cake that I baked on Thursday evening... was inspired to bake it after seeing the moist cake on Cheryl's blog. Another great marble cake recipe... the cake is moist & has moderately dense texture with fine crumbs. It also has just the right level of sweetness & the banana flavour is just nice. What's lacking is the Nutella flavour... Nobody could actually tell that there was Nutella in the cake... Perhaps adding hazelnuts & more Nutella would enhance the overall Nutella flavour. 

Banana Nutella Pound Cake
Ingredients:

225g premium unsalted butter, at room temperature (must not be too soft, just until you are able to make a slight impression with your finger)

140g caster sugar

1/4 tsp salt

1 tsp pure vanilla extract

3 eggs, room temperature

200g all-purpose / plain flour (I used cake flour.)

1/4 tsp baking powder (I used double acting.)

1/4 tsp baking soda

35g fresh whole milk (I used UHT.)

100g mashed banana (from 3 small bananas)

1 tsp fresh lemon juice (combined with the mashed banana)

50g nutella

Method:

1. Preheat oven at 160 deg C. Line & grease a 9x5-inch loaf pan.
2. Combine flour, baking powder & baking soda. Sift & set aside.
3. In another bowl, combine butter, sugar, salt & vanilla extract. Beat until pale & creamy.
4. Add eggs, one at a time, & beat until just combined.
5. Fold in flour in 3 parts, alternating each part with milk.
6. Scoop out about 1/3 of batter into another bowl & add in nutella. Mix well. Add the mashed banana into the remaining batter. Mix well.
7. Drop spoonfuls of banana batter into the pan. Then drop a spoonful of the Nutella batter on the banana batter. Continue doing this until finish. (I poured 2-3 parts banana & 1 part Nutella batter.) Using a skewer or knife, swirl the mixture a few times to create a marbled effect. 
8. Bake at 160 deg C for about 50 to 60 minutes or until skewer inserted in the center of cake comes out clean. Remove from pan & leave to cool.

(The above recipe is half the original recipe posted by Cheryl.)
Recipe by Baking Taitai, with slight modifications to the method.