Rainbow Marble Pudding

As I've mentioned yesterday, I also made Rainbow Pudding for Haslita's cousin's engagement. My plan was to make Kak Wan's Rainbow Marble Pudding but halfway through pouring the mixture into the pan, it was clear that the marble effect of  my pudding was quite messy. Right away, I decided to just pour the remaining mixture into a heart-shaped jelly mould. In the end, the pudding that was presented to Haslita was a four-layered pudding.

The marble pudding for my family's consumption! Yummy!!!

Rainbow Marble Pudding
Recipe by Kak Wan of Resipi Citarasawan.

Ingredients:
25g agar-agar powder
1350ml water
450g sugar
pandan leaves

5 eggs
1 can (400g) evaporated milk
2 tbsp custard powder

2 tsp vanilla essence
1/2 tbsp butter
blue & pink colouring

Method:

1. Combine agar-agar powder, water sugar & pandan leaves in a saucepan & bring it to a boil. Remove from fire & remove pandan leaves.
2. Combine evaporated milk & custard powder in a mixing bowl & mix thoroughly.
3. Add in eggs & beat, using a whisk or blender, until well blended. Strain & set aside.
4. Pour the egg mixture into the pan of agar-agar mixture & cook for a few minutes.
5. Remove from fire. Add in vanilla essence & butter & mix thoroughly. Divide mixture into 3 parts. Colour 1 part blue & another pink. Leave the third part plain.
6. Wet a 9 or 10 inch pan. Slowly, pour a ladle or plain mixture. Then pour, as low as possible, a ladle of blue mixture onto the center of the plain mixture. Then pour the pink mixture onto the blue mixture. Continue doing this until finish.
7. Allow jelly to cool & harden slightly before putting it in the fridge. Serve cold.

I'm submitting this post to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground.

Durian Lapis Cake

It took me longer than usual to bake durian lapis cake yesterday. My 19-year-old Baby Belling oven went kaput.... sign...  Since I've never used any other oven when baking my lapis before, it took  me a while to  get the hang of the correct temperature as I experimented with my other two ovens, the Cornell Chef Master & my big Electrolux oven. In the end, I stuck to my small (& cheap) but very useful Chef Master. Even then, its temperature was not as high as my Belling's because it took about 4-5 minutes, even at its highest temperature of 250 deg C, to bake each layer compared to 2 minutes when using the Belling oven. No wonder Belling oven is many bakers' top choice for baking lapis cake. Anyway, I'm glad the cake turned out fine.....

This lapis cake was ordered by my friend, Haslita, who ordered it for her cousin's engagement. Since it was for the exchange of gifts between the girl & the guy, I dressed the cake up with some flowers & heart shape cake cut-outs. I'm glad Haslita & her mum like the decor....  I also gave some of the cake for Haslita & her family to taste. She called to say the cake was really delicious. I cannot agree more... it's like eating kuih lempok, the traditional durian cake, in a form of a lapis cake. This recipe is another keeper from Bro Rozzan.

Haslita also ordered a pudding to accompany the durian lapis. That will be my next post. In the meantime, have a good  weekend!

Lapis Durian
Adapted from recipe by Bro Rozzan.

Ingredients:
16 oz butter (I used unsalted butter & added 1 tsp salt.)
4 tbsp sweetened condensed milk
14 oz durian flesh

20 egg yolk
6 egg white
1 tbsp cake emulsifier
10 oz sugar
5 1/2 oz self-raising flour

Method:

1. Preheat oven at about 200 deg C, top grill only. (The temperature for your oven may not be 200 deg C.  A good indicator is each layer will cook & turn golden brown in about 2-3 minutes.)
2. Line & grease bottom of pan only (8x8 or 10x7 inch). Set aside.
3. Combine butter, condensed milk & durian in a mixing bowl. Cream on medium speed until light and fluffy, scraping down the sides of the bowl once or twice. Set aside.
4. Combine egg yolk, egg white, emulsifier, sugar & flour in a large mixing bowl & beat on high speed for about 8 minutes.
5. Combine butter & egg mixture  & mix until well combined.
6. Pour 2 ladles of mixture into baking pan. Spread evenly & bake for 2-3 minutes until cake is cooked & cake surface turns golden brown.
7. Remove from oven, press cake surface using a lapis presser or bottom of a glass.
8. Pour 2 more ladles of batter & bake. Continue the process until finish.

Belgian-Style Yeast Waffles

My kids love waffles, so now & then they would request for them. Occasionally, I would just buy the frozen ones from the supermarket. The kids love them but I find it so much cheaper to just make them at home. I would double the recipe & store the uneaten ones in the freezer. Then everytime the kids want to have waffles, they'll just need to heat them up in the toaster.

I've tried a few different recipes but this time I used a recipe that has yeast in it. It's a good recipe. The waffles turned out crispy on the outside & moist inside. Eat them when they are still warm because once cooled, they'll turn soft. When that happens, just reheat them in the toaster. Enjoy these homemade waffles!

Belgian-Style Yeast Waffles
Source: King Arthur Flour

Ingredients:

340g / 1 1/2 cup lukewarm milk

85g / 6 tbsp butter, melted

39 to 57g / 2-3 tbsp maple syrup (optional)

3/4 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

241g / 2 cups plain flour

1 1/2 teaspoons instant yeast


Directions:

1. Combine all of the ingredients, except flour, in a large bowl. Mix thoroughly. Add in flour & continue mixing until well blended. It's ok if the mixture isn't perfectly smooth.
2. Cover with plastic wrap & let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
3. Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7" Belgian-style (deep-pocket) waffle iron.
4. Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired.

Yield: about 4 Belgian-style (deep-pocket) 7" round waffles.