[Stir & Bake] Steamed Mixed Fruitcake 蒸杂果蛋糕

 

 

This is an easy, alcohol free steamed fruit cake. You can just make the cake with a hand whisk or simply a spoon. Cake is soft and moist, tasted the best from day 2 onwards.

Steamed Mixed Fruitcake

Ingredients:
(A)
150g water
100g butter
90g brown sugar

(B)
300g mixed fruits*
Orange zest from 1 orange
*I used 150g raisin, 80h dried apricot, 35g dried cranberries and 25g glace cherries.

(C)
3 eggs (lightly beaten)

(D)
200g plain flour
1½ tsp double action baking powder (normal baking powder is fine)
½ tsp baking soda
½ tsp cinnamon powder

(E)
120g chopped walnut (pre-roasted)

   Method:

1. Cook (A) at low heat until boiling. Add (B), mix well. Set aside to cool down completely.
2. Add (C), mix well. Meanwhile, prepare steamer and start to boil water.
3. Sieve in (D), mix till just incorporated.
4. Fold in (E), mix well.
5. Pour batter into greased and lined pan (I used 20cm round, you can use 23cm round or 20cm square). Steam on high heat for 90 mins (make sure there is enough water in the steamer, if need to add water must only use hot water).

Tips:

Wrap the cover with cloth to prevent water from dripping on the cake if you are not using bamboo steamer.

 

 

http://angelcookbakelove.blogspot.sg/2013/02/stir-bake-steamed-mixed-fruitcake.html

 

 

The Wonder Salad

By Amy Beh

Prep

Less than half hour |

Cook

Less than half hour

Ingredients

• 40g finely shredded carrot
• 30g finely shredded white radish
• 30g purple cabbage, finely shredded
• 30g cabbage, finely shredded
• 40g cucumber, halved, seeds removed and finely shredded
• 4 pickled leek, thinly sliced
• 5 pieces jackfruit, thinly sliced
• 2 segments of pomelo wedges, separate the sacs

Dressing (combined)

• 3 tbsp honey
• 2 tbsp sour plum sauce
• 1 lime, halved and squeezed for juice
1 tbsp orange marmalade
• A dash of salt
• 1 tbsp canola oil

Method

Arrange all shredded ingredients as desired on a serving platter.

Pour dressing ingredients over and toss up the salad evenly. Dish out and serve in individual salad bowls.



 http://kuali.com/recipes/view.aspx?r=4579


 

Haw Flakes Butter Cookies

 

Ingredients :

140gm butter

70gm sugar

1 egg

1/2 tspn vanilla essence/extract

200gm all purpose flour

1/2 tspn baking powder

5 packets Haw Flakes

Method :

- cream butter and sugar untill fluffy.

- stir in eggs and vanilla essence, mix untill well combined.

- fold in flour and baking powder to form soft dough.



- then add in haw flakes and mix well.

- divide dough into 2 portion, wrap with plastic sheets.

- roll dough into oblong shape.

- chill for 3-4 hours(in freezer) or overnight preferred.

- then slice roughly about 7mm thickness, place them to baking tray.

 

- finally, bake at 180'c for 15 mins.

 

 

http://kristygourmet.blogspot.sg/2010/02/haw-flakes-butter-cookies.html

 

 

 

 

 

Orange Agar-Agar Jelly

 

Orange Agar-Agar Jelly
(recipe source: inspired by Rachel aka 温馨小厨 who adapted from 苏联妈妈with minor changes)
*makes 5

Ingredients

2tsp agar-agar powder

400ml pure orange juices (from 4 oranges) or mix with store-bought orange juices

50g rock sugar, depend on the sourness of the oranges, adjust accordingly

Method

1. Cut the orange to half. Extract the juice using a manual juice extractor, drained.

2. Remove the flesh and reserve the orange “shell”.

3. Mix agar-agar powder, orange juices and rock sugar in a saucepan.

4. Bring to boil till rock sugar dissolved, drained. Cool the mixture slightly.

5. Pour into the reserved orange “shells”.

6. Chill in the refrigerator for several hours till cool and set. Serve chilled.
 

http://nasilemaklover.blogspot.sg/2012/08/orange-agar-agar-jelly-so-refreshing.html

Banana Fruit and Tea Loaf

Ingredients:

 

160g sultanas

125g raisins

125g cranberries

50g dried peaches, chopped

250ml cold black tea (I used Lipton tea)

2 tbs brandy (optional)

2 ripe bananas, mashed

220g brown sugar

100g chopped walnuts

1 egg, lightly beaten

2 tbs milk

2 tbs treacle (I used golden syrup)

400g self-raising flour

Butter, to serve

Method:

 

1.) Place the sultanas, raisins, cranberries and chopped peaches in a large bowl with cold tea and brandy. Cover and leave to soak overnight.

 

2.) Pre-heat oven to 180C. Grease 1 litre loaf pan and line the base and sides with baking paper.

 

3.) Add bananas, brown sugar, walnuts, egg, milk and glucose syrup to the fruit. Sift in the flour, then fold everything together and spread in the prepared pan.

 

4.) Bake for 1 hour 15 mins or until a skewer inserted in the centre comes out clean. (Cover with foil if browning too quickly).

 

5.) Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Serve with butter if desired.

Recipe adapted from : Delicious, More Please, ABC Book, pg.168

注：

吃不完的面包可以冷藏起来，要吃时微波炉“叮”热就可以了。

 

 

http://li-shuan.blogspot.sg/2012/03/banana-fruit-and-tea-loaf.html

 

 

 

Oaty fruit crumble

Source: Children’s healthy and fun cookbook by Ncola Graimes (DK Publication)

Ingredients:
4 dessert apples
200g blueberries (fresh or frozen) – defrosted if frozen
4 tbsp fresh apple juice
1 tbsp light muscovado sugar (light brown soft sugar)

Toppings:
75g plain while flour
75g wholemeal flour
75g unsalted butter (cut into small pieces)
75g light muscovado sugar
3 tbsp sunflower seeds
1 tbsp sesame seeds
3 tbsp rolled oats

Methods:

1. Preheat the oven to 180°C. Put the plain white flour and wholemeal flour into a large mixing bowl and stir together with a spoon.
2. Add the butter. Rub the butter and flour together with your fingertips (or pastry cutter) until they look like coarse crumbs. Stir in the sugar, seeds and oats.
3. Remove the skin from the apple and cut them into quarters. Then careful remove the core and slice the fruits into bite-sized pieces.
4. Put the pieces of apple into an ovenproof dish (900ml/ 2 pint). Add the blueberries and pour over the apple juice. Sprinkle some sugar evenly over the top.
5. Spoon over the topping in an even layer then put the dish in the oven. Cook for 35 minutes until the top is crisp and beginning to brown.
6. It can be served warm or cold. Best to eat with ice-cream.

Notes:

1. You can make this oaty crumble using ramekins instead of ovenproof dish.
2. Try different variety of seasonal fruit such as strawberries, nectarines, peaches, plums, blackberries or pears.

http://food-4tots.com/2010/04/11/oaty-fruit-crumble/2/

KONNYAKU JELLY

RECIPE FOR KONNYAKU JELLY
Source: Adapted and modified from Smartfoods for tweens (by Anna Jacobs and Ng Hooi Lin)


Makes: 18 jellies
Ingredients:
5g Konnyaku jelly powder (Jim Willie or any brand) (refer note 1)
500ml freshly extracted apple juice (refer note 2)
120g mixture of fresh fruits (I used fresh blueberries and strawberries) – refer to note 3
60g/ 4 tbsp sugar (optional)


Methods:

1. Wash and rinse fresh fruits. Pat dry and cut into pieces (if needed).
2. Prepare jelly moulds.
3. Arrange equal portion of fruits in mould. Set aside in the fridge.
4. Mix sugar and Konnyaku powder in a small bowl.
5. Pour apple juice in a saucepan and turn on the heat. Slowly add in item in step (4), and stir to dissolve sugar and Konnyaku powder. Bring it to a boil and continue to boil for another 5 minutes. Remove from the heat and stir until the bubbles disappear. Transfer to a pouring jug.
6. Fill moulds with Konnyaku mixture by starting with 1/3 full. Then follow by another 2/3. Set aside to cool before refrigerating to chill and set. It takes about 3 hours. Best to leave it overnight. Remove the jelly from the mould before serving.

Notes:

1. If you are using brand other than Jim Willie, please adjust according to amount stated in the packet. Otherwise, the jelly will not coagulate.
2. For shortcut, you can opt for fresh fruit juice sold in the supermarket. I used Marigold peel fresh apple juice (with no sugar added).
3. The amount stated for fruits is just an estimate. You can try any type and combination of fresh fruits for this recipe such as mango, all kinds of berries, peach and kiwi. Canned fruits can be used as a subsitute. If so, no sugar is required.
4. Best to consume with 2 days if fresh fruits are used.
5. Watch this Konnyaku jelly cooking video clip by Phoon Huat: http://www.phoonhuat.com/special.htm
6. Konnyaku jelly moulds (as shown in the photo below) are availabe at any Phoon Huat outlets (a shop selling baking ingredients and tools in Singapore).

WARNINGS:
Parents and caretakers should be aware that jelly products containing Konnyaku may pose choking hazards as it is extremely difficult to remove if it gets stuck down the throat. Thus, it is not suitable to serve children below 4 years old and the elderly. Even for older kids and adults alike, to prevent getting choked unnecessarily, it is recommended that the jelly be first cut or bite into smaller pieces and properly chewed before swallowing.


Konnyaku (蒟蒻) is also known as “konjac, konjaku, devil’s tongue, voodoo lily, snake palm, or elephant yam”. (Can anyone tell why so many eerie nicknames? ). It is a natural food made from a type of mountain potato mixed with calcium hydroxide or calcium oxide extracted from eggshells.

It is a traditional Japanese health food and has been consumed for over 2000 years. It appears in many dishes in Japanese cuisine such as oden, sukiyaki and sashimi. Besides that, it is also widely used as a substitute for gelatin in making jelly dessert.

Konnyaku has no fat, low in calories and rich in dietary fiber. Hence, it can bring us many excellent health benefits as below:
a) normalize cholesterol level.
b) control sugar level in blood for diabetes.
c) prevent high blood pressure.
d) clean toxin in the intestines and prevent intestinal cancer
e) ideal for weight control as it expands in the digestive system and gives the feeling that the stomach is full.

http://food-4tots.com/2010/07/08/konnyaku-jelly/2/

English Fruit Cake

Recipe adapted and modified from bisousatoi Ingredients (A) 250g butter 200g brown sugar (I used Muscovador sugar) (B) 4 eggs (C) Sift 200g flour (I used superfine flour) 1/2 tsp baking powder 80g almond powder (D) 100g dried cranberries 100g red cherries 450g black raisins (I used mixed fruits) 100g orange peel (I used mixed peel) 1 1/2 tsp mixed spice 80g orange juice (I used freshly squeezed orange juice, drained) 1 no orange zest (E) 60g plain flour Sugar Syrup: Cook all the ingredients until boiling, then set aside to cool 100g orange juice (I used freshly squeezed orange juice, drained) 50g water 80g sugar Method: 1) Mix ingredients (D) and soak it overnight in the fridge. 2) Line a 8" square baking tray with double baking papers, wrap the outside tray with aluminium foil. Preheat oven at 170ºC for 15 mins. 3) Cream ingredients (A) with standing mixer at medium speed until light. Add ingredients (B) one at a time and cream until light and smooth. Scrape down the sides and bottom of bowl with rubber spatula after each addition. 4) Add ingredients (C) and mix well with a spatula. 5) Remove Ingredients (D) from fridge and rest for 10 mins in room temperature. Toss ingredients (D) with (E) to coat the fruits with flour. Then add it into batter and mix until well with a spatula. 6) Pour it into baking tray, spread evenly. Bake at 170ºC at the bottom rack of the oven for 1 hour. Remove the cake from the baking tray and put it on a rack then brush with sugar syrup and set aside to cool. Once it is completely cool, remove the cake and wrap it with aluminium foil. Keep for minimum two days then serve. Note: • Use dark muscovador sugar or dark molasses sugar for a darker colour cake.     http://bits-of-taste.blogspot.sg/2012/12/english-fruit-cake.html

Osmanthus Double Boiled Pears

 

Recipe adapted from : MeishiChina 

Portion Ratio is as follows

1 Chinese Duck Pear (Pyrus bretschneideri ), 鸭梨

3 red dates, seeds removed

Rock sugar to taste (15-20gm per portion)

1/3 tsp dried osmanthus flowers

1. Prepare a large pot or a wok. Put in a wide steaming rack, preferable not too high up. Fill with water 1 inch above the rack. Bring to a rapid boil.

2. Meanwhile, prepare a kettle of boiling water.

3. Peel and core pears from the base. Retain stems. Or just peel, core and slice thickly. Do whichever way you want.

4. Put one pear into one individual double boiler vessel or just use a ceramic drinking mug.

5. Put in 3 red dates into each vessel and put in 15-20gm of rock sugar. (the blue vessel I used 14gm, the white I used 16 and the black I used 20gm, because they were all in different sizes, and all tasted just right after steaming)

6. Put in 1/3 tsp osmanthus flowers into each vessel.

7. Turn the heat off the pot/wok. Carefully place filled vessels onto rack. Pour boiling water over pears until almost full. Make sure the water in pot in halfway up the vessel’s side. Make sure the pot’s water is not too high for the shortest vessel.

8. Double boil (lid on the pot) over rapidly boiling water for 30 minutes and later, low heat for another 30 minutes.

9. Serve chilled or warm.

http://wendyinkk.blogspot.sg

Peach Gallete

Peach Gallete

Peach Gallete


Ingredients
1 Refrigerated Pie Crust, cut into 6 (4”/10cm) in diameter
3 Medium Peaches, halved, sliced thinly, and divided
2 Tbsp Sugar
1 Tbsp of Unsalted Butter, cut into 6 pcs
2 Tbsp of Milk

Method
Preheat the oven to 400 ˚F.

Toss the peaches with 1 Tbsp of sugar.

Arrange the peach slices in slightly overlapping concentric rings on the pastry. Leaving about 1 inch border at the edge. Fold the border of dough over the edge of the peaches. Brush the pastry edges with milk, top the peaches with butter and sugar.

Bake the gallete until golden brown, about 20 minutes. Let cool on the rack. Serve warm.

 

 

http://www.seasaltwithfood.com/2010/09/peach-gallete.html

 

 

Mixed Berry and Banana Fruit Salad

Mixed Berry and Banana Fruit Salad Recipe

• Prep time: 15 minutes

Ingredients

• 2 cups hulled, roughly chopped strawberries
• A handful of raspberries
• 1 cup blueberries
• 1 apple, peeled, cored, roughly chopped
• 2 bananas, peeled and thickly sliced
• 1/2 teaspoon lemon zest
• 2 teaspoons lemon juice
• 1 teaspoon honey

Method

Prep the berries before the bananas and apples, and add them to a large bowl. As soon as you add the bananas and apples, sprinkle lemon juice over them to keep them from getting brown. Add the zest and the honey and gently toss to combine.

Serve immediately. Or cover and chill for up to 2 hours before serving.
 

Yield: Serves 6-8.

http://www.simplyrecipes.com/recipes/mixed_berry_and_banana_fruit_salad/