COCONUT PANDAN MUFFIN

A combination of Pandan and Coconut made these muffins flavourful and creamy. I love the color, I love the taste and I love the aroma...simply nice and easy to prepare

INGREDIENTS
100 g flour / 100 g tepung gandum
3/4 tsp baking powder / 3/4 sdt baking powder
1/4 tsp baking soda / 1/4 tsp soda bicarbonate
1/4 tsp salts / 1/4 sdt garam
60 g caster sugar / 60 g gula kastor
100 ml coconut milk / 100 g santan
60 ml vegetable oil / 60 ml minyak jagung
50 g dessicated coconut / 50 g kelapa kering
1 egg grade A / 1 biji telur gred A
1 tbsp pandan paste / 1 sdb pes pandan
green coloring /perwarna hijau

1. Preheat oven to 180C. Line paper cups on a muffin tray, set aside / Panaskan ketuhar pada suhu 180 dan alas acuan muffin dan letak sebelah
2. In a bowl, lightly beat the eggs and sugar. / Pukul telur dan gula dan jangan terlalu lama
3. Add in oil..follow by  coconut milk and salt and mix well / Masukkan minyak diikuti dengan santan dan garam
4. Add in pandan pes and coloring / Masukkan pes pandan dan perwarna hijau
5. Slowly pour in sieved flour and dry ingredients  into the mixture, mix well / Masukkan tepung dan bahan kering.
6. Finally add the desiccated coconut / Akhir sekali masukkan kelapa kering
7. Scoop the mixture into the muffin cups until 2/3 full / Sendukkan ke dalam acuan muffin 2/3 penuh
8. Sprinkle some coconut flakes / Taburkan dengan kelapa kering
9. Bake for 20 to 25 minutes or until a light brown crust appear or cracks out of the muffin top. / Bakar selama 20-25 minit atau sehingga masak

Santan dan pandan memang merupakan satu gandingan yang menarik. Muffin bukan sahaja lemak malah harum dengan campuran bauan pandan, santan dan kelapa kering. Mudah membuatnya dan amat sesuai sebagai sajian petang.

Next Post :- Mix Fruits Muffin

BANANA CAKE WITH MOCHA FROSTING AND SALTED CANDIED PEANUTS

And awesome recipe from David Lebovitz, moist and the combination of the bitter mocha frosting with the sweet banana sponge was a really tasty combination. The candied peanuts add a lovely crunch to the soft textures of the cake. Its a keeper cake...trust me its..tasty.

Banana Cake with Mocha Frosting and Salted Candied Peanuts

(from David Lebovitz, Ready for Dessert)

Makes one 9-inch cake, 12 to 16 servings

Banana Cake

• 2 1/2 cups (350 g) all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (8 ounces/230 g) unsalted butter, room temperature
• 1 1/2 cups (300 g) sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon instant espresso or coffee powder
• 2 large eggs, room temperature
• 6 tablespoons (90 ml) buttermilk, yogurt, or sour cream (regular or low fat), room temperature
• 2 cups (500 ml) banana puree (3 to 4 large bananas)
• 1 1/4 cups (125 g) pecans or walnuts, toasted and coarsely chopped

1. Preheat oven to 350° F (175° C).  Butter the bottom and sides of two 9-inch (23-cm) round cake pans and line the bottoms with circles of parchment paper.
2. Using a fine-mesh sieve, sift the flour, cinnamon, baking powder, baking soda and salt into a medium-sized bowl.  Using a large whisk, whisk to combine.
3. In a stand mixer with with the paddle attachment on medium speed, beat together the butter and sugar until light and fluffy, about 3 to 5 minutes.  Add the vanilla extract and espresso powder (or coffee powder) and beat to just combine.
4. Add the eggs one-at-a-time, beating well until completely incorporated.
5. Mix in half of the flour mixture, followed by the sour cream (or buttermilk or yogurt) and banana puree.
6. Reduce speed to stir, stir in the remaining flour mixture, then stir in the pecans (or walnuts) just until combined.  Do not over mix.
7. Divide the batter evenly among the 2 prepared baking pans.  Bake until golden brown and a cake tester inserted in the centres of the cakes comes out clean, about 40 minutes.  Remove from oven and place on a wire rack to cool completely.

Next Post - Coconut Pandan Muffins

Classic favourite that is easy to prepare and delicious. This is probably the best carrot cake I have ever had. I made a slight tweak by adding pineapple which made the cake moist and dense and the flavour was wonderful. 

BEST EVER CARROT CAKE

(unknown source)http://thecakemistress.com/blog/freerecipes/cakes/carrot-cake-cream-cheese-frosting/

You Will Need

1 cup Brown Sugar / 1 cawan gula perang

1 cup Vegetable Oil / 1 cawan minyak sayur

3 Large Eggs / 3 biji telur

Pinch Salt / secubit garam

1/2 teaspoon Bicarb Soda / 1/2 sdt soda

2 cups Self Raising Flour / 2 cawan tepung naik sendiri

2 cups finely grated Carrot (around 4 large carrots) / 2 cawan lobak merah parut lebih kurang dari 4 batang lobak

1 cup chopped pineapple (from the can) / 1 cawan nenas tin yang dicincang halus

1 cup dessicated coconut / 1 cawan kelapa kering

1/2 cup Walnuts, finely chopped / 1/2 cawan kacang walnut yang dicincang halus

1 teaspoon Cinnamon / 1 sdt serbuk kayu manis

1 teaspoon Nutmeg / 1 sdt serbuk pala

Cream Cheese Frosting

From Hummingbird Bakery Cookbook

300g Icing sugar / 300 g gula ising

125g Cream Cheese, cold / 125 g krim keju

50g Unsalted Butter, room temp / 50 g mentega

DIRECTIONS

Cake

1. Heat oven to 180 degrees celsius. / Panaskan ketuhar pada 180 
2. Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes. / Pukul gula dan minyak sehingga pekat kemudian masukkan telur satu persatu dan pukul beberapa minit lagi
3. Add salt, bicarb soda, carrots, flour, walnuts and spices. / Masukkan garam, soda, carrots, tepung walnut, kelapa kering, rempah dan nenas.
4. Mix with wooden spoon until all combined. / gaul rata menggunakan senduk kayu
5. Put batter in well greased loaf pan or tin and bake for 35-45 minutes (cake) or 15-20 minutes (cupcakes), or until light golden and cake springs back when touched in the middle./Masukkan adunan dalam acuan dan bakar selama 35-45 minit bergantung kepada oven. Baking time might vary depending on your personal oven.

Frosting

1. Beat the icing sugar and butter together with an electric mixer until well mixed. / Pukul butter dan  gula ising
2. Add the cream cheese in one go and beat until it is completely incorporated. / Masukkan keju sehingga sebati
3. Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny. / Putarkan mixer pada medium dan terus pukul sehingga adunan mengembang lebih kurang 5 minit. Jangan terlalu lama

Klasik kek lobak merah yang lembap dan sedap. Resipi asal tidak meletakkan nenas..tetapi saya pernah melihat blog Ezani - Juara Master Chef Malaysia meletakkan nenas dan kelapa kering jadi saya membuat tambahan pada resipi asal dengan meletakkan nenas dan kelapa kering ternyata memang sedap.

Next Post : Chocolate Banana Walnut Cake

MARBLED CHEESE CAKE / KEK KEJU MARBLED

Honestly this cheesecake will finish fast once you serve.The marble chocolate swirl on this cheese cake add flavour and made the cake stand out....Simply delicious

For The Base

200 g  digestive biscuits / 2oo g biskut digestive

500 g ground almond / 500 g serbuk badam

120 g butter melted / 120 g mentega dicairkan

The Filling

750 g cream cheese / 750 g krim keju

120 g caster sugar / 120 g gula caster

1 teaspoon vanilla extract/ 1  sdt esen vanilla

3 eggs / 3 biji telur

120 g white cooking chocolate  / 120 g cokolat masakan putih

30 g corn flour / 30 g tepung jagung

300 ml UHT whipped cream / 300 ml UHT krim putar

Topping

1 (1 ounce) square unsweetened chocolate, melted / Chocolate hitam yang dicairkan

Marble Cheesecake Directions:

1. Combine crushed biscuits with almonds and melted butter; press onto bottom of a springform pan. Bake at 350 degrees F for 10 minutes. "9" pan/ Satukan semua bahan crust dan tekan dalam acuan 9" inci...guna springform

2. Beat cheese and sugar until creamy. Add in melted white chocolate. Add in cream and vanilla and cornflour. Lastly add in egg. Pour batter in base set drizzle with melted dark chocolate. Bake or steam for 1 hour 15 miniutes. Off the oven and leave the cake with door closed for 30 minutes / Pukul krimcheese dan gula sehingga kembang. Masukkan chocolate putih. Masukkan krim, vanilla dan tepung jagung. Akhir sekali masukkan telur sebiji demi sebiji. Tuangkan adunan dalam acuan dan corakkan marbled dengan menggunakan chocolate yang di cairkan. Buat corak marble. Bakar cara water bath selama 1 jam 15 minutes. Pdamkan api dan biarkan kek dalam oven selama 30 minit dengan oven bertutup

3. Remove cake from the oven and let the cake cool at room temperature. Refrigerate  for 

  6 hours before serving. / keluarkan kek dari oven dan biarkan pada suhu bilik. Sejukan dalam peti sejuk selama 6 jam sebelum dihidang.

Siapayang tidak suka cheesecake kan...sedap tetapi biasalah bajetnya agak tinggi lebih-lebih lagi kalau kita hendakkan yang lemak dan berkerim. Cheesecake ini sama seperti cheesecake yang lain cuma yang ini saya masukkan chocolate masakan putih dan chocolate hitam digunakan untuk membuat marblenya....Untuk mendapatkan kek yang cantik aturan bakar harus diikuti dengan teliti...biasanya kita akan letakkan acuan kek dalam acuan berisi air...dipanggil water bath dan bila kek sudah masak jangan terus keluarkan nanti akan terdapat rekahan pada kek biarkan kek dalam oven yang bertutup api dan pintunya selama 30 minit. Aturan ini penting dikuti, Insyaalah kek akan adi cantik dan mantap. Sejukan dalam fridge selama 6 jam supaya bila potong nanti ia akan menjadi cantik.

Selamat Mencuba.

Next Post - Moist Carrot Cake

STRAWBERRY CUSTARD LAYER CAKE

The original recipe was Pandan Layer Cake...but I made a tweak by using strawberry paste instead of pandan. Very nice sponge cake with jelly custard layer in between the cake. Recipe adapted from - 

http://mamawandiha.blogspot.com/2012/04/pandan-layer-cake-kiriman-dari-finland.html.

Thanks Madiha for sharing the recipe.

For The Cake

150g superfine flour

150g castor sugar 

5 eggs (grade A)

15 ml / 1 tablespoon ovalette

5ml / 1 teaspoon baking powder

80 ml water

5ml / 1 teaspoon strawberry paste

a few drops of pink coloring (if necessary)

80 ml corn oil or melted butter

Method :

Grease the base of an 8"  round tray and line with greaseproof paper

Place flour, sugar, eggs, ovalette and baking powder in a mixing bowl. Beat on high speed for 5 minutes.

Reduce the speed and add water, strawberry paste and food coloring. Beat on high speed for at least a minute or till the mixture is really light and fluffy.

Pour in the corn oil or melted butter and fold using a wooden ladle or a spatula.

Pour into an 8" round tray and bake for 45 minutes.

Immediately upon removing the cake from the oven invert (turn upside down) the pan.

STRAWBERRY LAYER

I made 1 1/2 to cover the whole cake as topping

1. 2 cups water + 200gm sugar . Cook sugar until dissolved. Leave to cool down. Do this in advance.
2. Mix 50gm cornstarch and 1 tsp strawberry paste into 150gm coconut milk. Set aside
3. Bring 2 cups water + 1 tbsp agar-agar powder to a simmer.
4. Pour in (2) into (3) and cook until mixture thickens and boils. Remove from heat.
5. Pour (1) into (4) and combine well.

To assemble:

It depends on the mould you use. If you want to assemble it upside down, then put 1/3 of the pandan layer in first, then cake, then another 1/3, then 2nd layer cake and the last 1/3 of pandan layer and last layer of cake.

If you want to do it upright, then cake in first, then 1/3 strawberry, then 2nd cake and strawberry and cake again and strawberry layer.

Chill in fridge till cold and set. Decorate with some icing and dessicated coconut.

Asalnya adalah resipi Pandan Layer Cake...kek span yang dilapiskan dengan lapisan custard. Saya cuma gantikan pandan dengan strawberry....jika suka resipi yang sama juga boleh digantikan dengan pes keladi dan warnakan dengan warna ungu. Resipi diadaptasikan dari -

http://mamawandiha.blogspot.com/2012/04/pandan-layer-cake-kiriman-dari-finland.html

Sedap kek ini dan lebih enak kalau di sejukkan semalaman. Terima kasih Madiha kerana sudi berkongsi resipi yang enak ini.

Next Post :- Marble Cheese Cake 

HOW TO DECORATE A WEDDING

This is absolutely interesting. I've learned to make gum paste flower, I learned to the technique of covering the the cake with fondant..and I have done a few one tier fondant cake. but unfortunately I have no chance to learn to assemble three tier wedding cake but I have to do so after much persuasion from  my friend who want me to do her daughter wedding cake. Well leaving me no choice...I took up the challenge and tried. Guess what? How do I made it...my goodness I relied total on youtube. Interesting the show the step how to structure the wedding..wow..it's amazing and its simple...never that i thought by observing I now can make three tier wedding cake.  This was my first and I am happy with the result.

I decorated the top layer with "peony" second and third layer with briar rose, blossom and  stephonatis flower..for every layer I puy a ribbon. Simple design...but it was great as a first timer

Here is the video that help me to assemble my first three Tier wedding cake :-

http://www.youtube.com/watch?v=OW5nTGR3wGc

Details with photograph step by steps by - http://www.notquitenigella.com/2010/11/04/how-to-make-a-two-tier-wedding-cake-with-faye-cahill/

SAVORY ITALIAN PINWHEEL ROLLS

These go well with the clam chowder...I used a muffin pan...but the  next time around is better not to use  the muffin..the bread need t spread anyway.....they are a simple buns spread with generous green onions and cheese...simply delicious. I sprinkles some sesame seed on top just to get the cruchiness. Overall this buns are really good even without the chouder

INGREDIENTS

1 package {1/4 oz.} active dry yeast

1 cup warm water {110-115 degrees F}

1 1/2 tsp. sugar

1 1/2 tsp. butter, softened

1 tsp. salt

2 1/4 to 2 1/2 cups bread flour {I used all-purpose flour.}
2 tbsp sesame seed to sprinkle on top  of bun

FILLING:

2 tbsp. butter, melted

1/4 cup grated Parmesan cheese

2 Tbsp. minced fresh parsley {I used dried parsley, and did not reduce the amount.}

6 garlic cloves, minced {I used 3 cloves.}

1 tsp. dried oregano

What To Do

1. In a large mixing bowl, dissolve yeast in warm water.

 Add the sugar, butter, salt, and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto a lightly floured surface. Roll into a 12-in.x10-in. rectangle.

Brush with melted butter; sprinkle Parmesan cheese, parsley, garlic, and oregano to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls.

4. Place rolls cut side up in a 9-in.x13-in. baking dish coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes.

 Bake at 350 degrees F. for 25-30 minutes or until golden brown. Remove from pan to a wire wrack to cool.

Bun, rolls  atau roti yang berisa.  Banyak menggunakan daun bawang dan cheese..cukup sesuai dihidangkan  bersama chowder..tetapi kalau tidak makan bersama chouder pun enak sebab memang terasa cheese dan daun bawang. Roti dibuat secara roti biasa aje..

Next Post - My First 3 Tier Wedding Cake

NEW ENGLAND CLAM CHOUDER

Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced potato is common, as are onions, which are occasionally sauteed in the drippings from salt  or bacon. Celery is frequently used. Other vegetables are uncommon, but small carrot strips might occasionally be added, primarily for color. A garnish of parsley serves the same purpose. Bay leaves are also sometimes used as a garnish and flavoring. It is believed that clams were added to chowder because of their relative ease to collect- exceprt from wikipedia 

Clam chowder is often served in restaurants on Fridays in order to provide a seafood option for those who abstain from meat every Friday, which used to be a requirement for Catholics before liturgical changes in Vatican II. Though the period of strict abstinence from meat on Fridays was reduced to Lent, the year-round tradition of serving clam chowder on Fridays remains.

Well  you  dont have to wait till Friday to have you chouder...any time you found one just make this...honestly its delicious and pair with any buns, rolls or crackers.....awesome

NEW ENGLAND CLAM CHOUDER
Recipe adapted  from :- http://www.bonappetit.com/recipes/2012/11/new-england-clam-chowder

• 8 pounds cherrystone clams, scrubbed
• 1 tablespoon unsalted butter
• 8 ounces bacon, cut into 1/2-inch pieces - I used sausage dice into cube
• 2 celery stalks, minced
• 1 large onion, minced
• 1 garlic clove, minced
• 2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
• 1 tablespoon chopped fresh thyme
• 1 bay leaf
• 2 tablespoons cornstarch
• 2 cups heavy cream
• Kosher salt, freshly ground pepper
• Chopped fresh chives
• Oyster crackers or Vermont Common Crackers

Preparation

• Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.
• Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. DO AHEAD Clams and broth can be made 1 day ahead. Cover separately and chill.
• Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 tablespoons water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. DO AHEAD Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.
• Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams' brininess varies), and pepper.
• Divide chowder among bowls. Garnish with chives and oyster crackers.
  
  
  
  

  Ini orang panggil sup Om Putih lebih kurang mushroom sup juga sedap makan dengan roti crackers, atau apa-apa..bun, rolls dan roti. Saya buat ini  makan bersama Pinwheel Green Onions..sedap makan panas-panas..kalau yang tidak suka kentang tak perlu masukan...sesuai kalau nak beralih selesa untuk makanan ringan. Lala boleh direbus siap2 dan keluarkan dari kulit.

  
  

  
  

  Next Post - Green Onion Pinwheel
  
  
  

GREEN SALADS WITH WALNUT DRESSING

After the annual holiday free-for-all, It’s now time to refocus on healthy eating habits and exercise. This salad is suitable...it consist of variations of fruits and leaves I used a combinations of green apples, avacado , strawberry, cherry tomatoes and EENsome greens and of course the best of this salad is the dressing..the walnut dressing made it superb...mama mia you must try this....

GREEN SALADS WITH WALNUT DRESSING

Adapted from Chef Jimmy Ang

INGREDIENTS

• 5 leaves Radicchio
  6 Red Radishes
  ½ yellow bell Pepper
  ½ red bell pepper
  1 stalk celery
  1 green apple thinly slice
  10 cherries tomato
  
  2 leaves red cabbage
  1 cucumber thinly slice
  1 avocados slice
  1 onion slice
  ½ carrot julienned
  
  
  Wash all the vegetables slice and arrange on the plate or salad bowl.
  
  
  
  
  
  
  WALNUT DRESSING
  
  
  100 ml corn/olive oil
  2 tbsp lemon juice
  1 1/2 tbsp sour cream
  50 gm walnut finely grind
  2 tbsp chopped parsley
  1.2 tbsp paprila
  Salts and pepper to tast
  
  
  Combine oil, lemon juice, sour cream, parsley walnut and paprika in bowl, mix well, salts and pepper to taste.
  
  
  
  

Next Post New England Clam Chouder

TALAM MARBLE

A "kuih talam" that no need to steam...just thicken the mixture under low heat....marble it up..chill and ready to serve. Simple simple and simply nice..

Kuih talam yang tak perlu dikukus....cuma kacau adunan atas api kecil sehingga pekat...bahagi kepada dua warna, marblekan..sejukkan..potong dan siap dihidang....

TALAM MARBLE

Adapted from Chef Zunaidah Che Pah

INGREDIENTS

• 2 packet Hong Kwee Flour / 2 paket tepung Hong Kwee
• 500 g coconut milk / 500 g santan
• 1200 g water / 1200 g air 
• 400 g caster sugar / 400 g gula caster

INSTRUCTIONS

1. Combine all ingredient on slow heat util mixture thicken. Divide into 2 color of your favourite choice / Campurkan semua bahan dan masak atas api kecil sehigga adunan pekat. Bahagi adunan kepada dua bahagian dan warnakan mengikut warna pilihan anda.
2. Alternately marble it with 1 colour additional spoon...green 4 table spoon and chocolate 2 table spoon. Continue making the marble until is done / Bahagikan kepada dua warna dimana warna asas lebih dari warna belang ..contohnya 4 sudu besar warna hijau dan 2 sdb warna chocolate. Selang selikan sehingga habis.

FOR YOUR EYES ONLY - MACARONS CHRISTMAS THEME COLOUR

These macarons go well with Steam Fruits Cake...an idea that you can mix and match when you are ask to do some Christmas preparations....just playing with the the Christmas Theme Color..

Next Post :- Talam Marble

CHRISTMAS STEAM FRUIT CAKE - KEK KUKUS BUAH

Am not celebrating Christmas but I have an obligation to deliver this cake to a friend for his Christmas celebrations. I got the recipe from - http://fromintankitchen.blogspot.com/2011/09/kek-buah-kukus-permintaan-seseorang.html, I made 1 1/2 batch to get the height of the cake. It turned out well but honestly I can't comment on the cake..as this is the first time am making it not for me for someone..ha..ha..but the way I looked at the cake..am confidence it is good  and true enough my friend said it was good.

I covered the cake with white fondant and used the christmas theme colour red and green.

450 g butter /450 g mentega - I used golden churn

400 g brown sugar /400 gula perang atau gula halus- ita guna gula perang

5 eggs large grade A / 5 biji telur - grade A

600 g flour / 600 g tepung gandum

1 tsp soda bicarbonate / 1 t1 sk bicarbonate soda- ita letak baking powder

1 tsp cream of tartar / 1 sk cream of tar-tar

1 tsp nutmeg powder / 1 sk serbuk pala atau serbuk kayu manis- ita guna kulit kayu manis

450 g mix fruits - I dried it first / 450 g buah2an campuran(mix fruits)

150 g slice almonds / 150 g kekacang badam - cincang- ita tak letak

1 tsp fruits essence / 1 sk esen buah2an atau  oren atau vanilla - ita letak oren

220 g graulated sugar /220 g gula pasir - utk gula hangus 

Sieve all the dried incredients and add in the mix fruits, set aside - / Ayak tepung, baking powder, tatar dan serbuk kulit kayu manis dan gaul bersama buah2an campur dan kekacang. Ketepikan.

Whisk butter and brown sugar till white and fluffy /Mentega dan gula perang dipukul hingga kembang dgn mixer. 

Add eggs one at one at a time / Masukkan telur satu-persatu dan terus pukul.

Add essence / Masukkan juga esen pilihan.

Slow the mixer and slowly add in the flour and fruit mixture...you can use spatula here /Perlahankan mixer dan masukkan campuran tepung sedikit2 hingga habis.

Add the same time caramalised he granulated sugar and pour into the batter. /Pada masa yang sama,gula pasir di goreng hingga hangus atas api perlahan,matikan api dan tuang kedlm campuran yang sedang diputar tadi dan gaul  hingga sebati.

Combine till well blend . /Matikan mixer dan kacau adunan dgn senduk supaya benar2 rata.

Pour into grease tin /  Tuang adunan ke dlm loyang yg telah di alas dan digris keliling.

Cover tin with aluminium foil and tied around tin / Tutup loyang dgn aluminium foil dan ikat dgn tali rafia sekelilingnye.

Steam for 4 hours / Kukus kek selama 4 jam.

Note from the cook :-

Steam Cake at high fire for the first hours and lower to normal fire for the last three hours /

Saya kukus dgn api kuat pd 1 jam pertama dan tukar pd api sederhana utk 3 jam seterusnya.Buka alumfoil setelah masak dan sejukkan kek. Kalau saya tak menggunakan kekacang, saya tambah gantikan dgn buah2an campuran lagi menjadi 600 g.

Seingat saya arwah umi memang terkenal dengan kek kukus buahnya...tapi tak seorang pun anaknya mewarisi bakatnya mahupun menyalin resipiny..kini bila perlu memang terkial-kial mencarinya.....maka kenalah ambik resipi kekawan. Saya buat kek ini untuk teman yang meraikan Christmas...tapi cuma buat aje rasanya tidak. Kata teman saya memang sedap. Sempena dengan perayaan yang diraikannya makan saya balutkan kek dengan fondant putih yang dihiaskan dengan warna tema Christmas.... Resipi saya ambil dari - 

http://fromintankitchen.blogspot.com/2011/09/kek-buah-kukus-permintaan-seseorang.html

Next Post - Christmas Macarons