Steamed Eggwhite Custard
Posted on 2012/01/12
Chinese Almond Cookies
Posted on 2011/12/21
Posted on 2011/11/23
Steamed Sponge Cake
Posted on 2011/11/09
Banana with Coconut Sauce
Posted on 2011/014/16
Sweet Water Chestnut Cake
Posted on 2011/01/29
Posted on 2010/09/21
Swiss Carrot Cake
This is a low fat version without the frosting. Almond contains heart healthy nutrients which make this carrot cake so special.
3 large eggs, separated
5 oz sugar
2 oz all-purpose flour
½ tsp ground cinnamon
Zest of 1 lemon
6 oz finely chopped almond
6 oz shredded carrot
- Preheat oven to 380°F.
- Mix together flour, cinnamon, lemon zest and chopped almond. Set aside.
- Beat egg white and half of the sugar until stiff.
- In another large bowl, beat egg yolk and the remaining sugar until creamy. Add flour mixture in Step 2. Mix in shredded carrot and gently fold in egg white.
- Place batter in an 8” diameter greased and floured cake pan and bake for about 45 minutes until tester inserted into the centre of the cake comes out clean.
Posted on 2010/04/08
1/2 cup Cornstarch
1-1/2 cups All purpose flour
1-1/2 tsp Baking powder
2 Tbsp Corn oil
1 Medium egg
4 Tbsp approx. Water
2/3 cup White granulated sugar
1-1/2 cups White sesame seeds for coating
5 cups approx. Canola oil for deep frying
- Mix cornstarch, self-raising flour and sugar in a large bowl. Make a well in the centre. Add in 2 tbsp corn oil, egg and water. Mix thoroughly to form a slightly sticky dough. Rest dough for approximately ½ hour. (Cover dough with plastic wrap or slightly wet towel.)
- Roll dough on a slightly floured board into round strips of 2 cm in diameter. Cut into small lumps of 2 cm thick. Roll into balls. Wet balls lightly with water, then coat with sesame seeds. Roll balls between the two palms of hands in circular motion to ensure that the sesame seeds are coated securely.
- Deep fry balls in 350º F oil until golden and smiling (cracks at the sides). Drain and serve.
Note: Unfinished cookies can be kept in air-tight container for about 1 week.
Posted on 2010/02/14
Coconut Ice Cream
1 cup – Sugar
3 – Large egg
1 tsp – Cornstarch
1/4 tsp – Salt
1 cup – Half & Half cream
1-1/2 cup – Coconut milk (unsweetened)
1 cup – Whipping cream
1-1/2 tsp – Coconut extract
- Beat sugar and egg in a medium mixing bowl until thickened. Add cornstarch and salt. Beat again.
- In a medium saucepan combine Half & Half cream and coconut milk. Bring to boil over medium heat. Remove from heat and beat the hot liquid slowly with the sugar and egg. Then pour the entire mixture back into the pan. Stir constantly over low heat with a wooden spoon until the custard thickens lightly. Take care not to let the custard boil. Remove from heat and pour the custard through a strainer into a large clean bowl. Cool the custard in an ice water bath. Then stir in the whipping cream and coconut extract. Cover and refrigerate until cold, preferably overnight.
- Stir and pour the chilled custard into the bowl of your ice cream maker. Process according to manufacturer’s instructions. Transfer the soft ice cream to a freezer-proof container and freeze until firm, at least 3 hours.
Kathy’s ‘Must Try’ Apple Cake
3-1/2 oz – Unsalted butter
2 oz – Margarine
3/4 cup – White granulated sugar
2 – Large egg
1-1/2 cup – All purpose flour
1/2 tsp – Baking powder
3/4 tsp – Ground cinnamon (optional)
4 – Granny Smith or any tart apple
4-1/2 Tbsp – White granulated sugar
2 oz – Unsalted butter
Mint sprigs and whipped cream
- Sift flour, baking powder and cinnamon (if using).
- To prepare filling: Cut each apple into quarters. Peel and core. In turn cut quarters into 1/4″ thick slices. In a medium saucepan, stir-fry apple with butter and sugar until dry and slightly caramelised (don’t over cook). Cool.
- Preheat oven to 350 degree F.
- To prepare batter: Cream butter, margarine and sugar until light and fluffy. Add egg, one at a time, beating well after each addition. Fold in sifted dry ingredients to form a smooth batter.
- Pour half of the batter into a greased and floured cake pan (8″ x 8″ x 2″). Smooth out the surface. Add the apple filling and top with the remaining batter. Bake for 40 to 45 minutes until golden. Cool slightly and cut into squares.
- Garnish each square with a sprig of mint and a dollop of whipped cream. Serve with a scoop of vanilla ice cream if desired.
- Apple turns brown once it is peeled. Soak them in a bowl of cold water with some lemon juice until all the apples are sliced. Dry with paper towel before cooking.
- All butter can be used instead of a mixture of butter and margarine.
Kathy’s “Must Try” Nutritious Cookie
4 oz – Unsalted Butter (softened)
4 oz – Omega 3 margarine
2 – Omega 3 large egg
3/4 cup – Brown sugar (packed)
1 + 1/4 cup – All purpose flour
1 + 1/4 cup – Whole wheat flour
1 tsp – Baking soda
1 tsp – Baking powder
1/8 cup – Ground flax
1/8 cup – Oat bran
1 cup – Quick cook oats
1 cup – Desiccated coconut
1/2 tsp – Pure vanilla
- Mix flours, flax, oat bran, quick oats, desiccated coconut, baking powder and baking soda together.
- Beat butter and sugar until smooth. Add margarine and beat until creamy and light. Add egg one at a time, beating well after each addition. Add vanilla essence and beat again.
- Preheat oven to 350°F.
- Add flour mixture in step 1 to mixture in step 2 to form a batter.
- Scoop out batter with an ice cream scoop (1-1/4” diameter) and arrange on greased cookie sheets. Flatten slightly with fork or fingers.
- Baked for 20 minutes. Lower heat to 300°F. Bake for another 20 minutes or until golden and crispy. Remove from oven and cool on wire racks.