Revani is a scrumptious cake made with cornmeal and drenched with a sugar topping.

Steamed Pandan Cakes Recipe source Karen Tan Ingredients 3 eggs 150g sugar 150g all-pupose flour ½ tsp baking powder 100g coconut milk 2 tsp pandan extract Instructions Using an electric mixer, whip together the eggs and sugar on high speed for at least five minutes, or until they become extremely light an fluffy. In a separate bowl mix together the flour, coconut milk, baking powder and pandan flavoring. Using a rubber spatula, fold the flour mixture into the eggs and sugar to create a smooth batter. Fill muffin cups ¾ full and place the muffin cups into a steamer or steam basket. Steam at high heat for 8-10 minutes until the cakes spring back to the touch. Cool and serve.

Weeks ago, I joined with a group of like-minded homebakers to bake together at Perle Baking Studio! We had 3 hours of fun filled hands-...

Baked this delicious and velvety pandan coconut butter cake in a small bundt pan for that beautiful appearance 😍😋 Yield: 1 small cake Pan size: 14 cm non-stick bundt pan Baking temperature: Bake in a preheated oven at middle rack, at 140℃ for 30 minutes, increase the temperature to 150℃ for 5 minutes, further increase to 160℃ for about 10 minutes. Finally, turn off the heating and let the cake rest in the oven for about 3 to 5 minutes, or till an inserted cake tester draws out clean. Ingredients All ingredients in room temperature Using 57~59g Omega 3&6 eggs {A} 70g French unsalted butter 30g caster sugar 15g raw sugar/caster sugar {B} 2 eggs 15g raw sugar/caster sugar {C} 60g top/cake flour 20g plain flour plus/plain flour 5g milk powder 2g baking powder 1/8 tsp low-sodium salt {D} 18g fresh pandan paste * 10g condensed milk/golden syrup 5g coconut oil * Blend 20g of fresh pandan leaves with 50g of water till very fine. Collect 18g for use in this recipe, and keep the remaining in the fridge. A picture illustration can be found at the end of this recipe. Direction 1. Coat the cake pan with some butter or homemade non-stick spread. Set aside. 2. Combine {C} in a small bowl. Set aside. 3. Combine {D} in a small glass. Set aside. 4. Whisk eggs under {B} till foamy, add in 15g of raw sugar, continue to whisk for about 5 minutes using a hand whisk. Set aside. 5. Cream softened butter under {A} till light. Add in the two sugars, continue to cream for about 5 minutes till the buttercream is light and fluffy. 6. Slowly add in the beaten egg from Step 4. Add in beaten egg when the previous batch has been well combined with buttercream. 7. Add about 2 to 3 tablespoons of flour mixture from Step 2 to the batter and mix well. This helps to prevent the beaten eggs from separating from the buttercream. Fold in the rest of the flour mixture {C} into the batter using a spatula. 8. Finally, fold in {D} to the batter into a smooth one. Add a drop of green food dye for a brighter green. This step is optional. 9. Pour the batter into the prepared cake pan from Step 1. Rap the pan to get rid of trapped air bubbles and to level the batter. 10. Bake the batter in a preheated oven at middle rack, at 140℃ for 30 minutes, increase the temperature to 150℃ for 5 minutes, further increase to 160℃ for about 10 minutes. Finally, turn off the heating and let the cake rest in the oven for about 3 to 5 minutes, or till an inserted cake tester draws out clean. 11. Remove the cake from the bundt pan soon after leaving the oven. Cover the warm cake with cling warp after about 5 minutes. This step is optional. 12. Cut and enjoy 😋😋 Fresh Pandan Paste 1. Cut 20g of pandan leaves into thin strips before blending with 50g of water into a smooth paste. Collect 18g of the pandan paste for use.

Tested Recipe with Slight Adjustment Adapted from Plilip Yoong’s Nyonya Deli Ingredients: 125g salted butter 100g caster sugar ½ tsp vanilla essence 2 eggs 1 cup all-purpose four 1 ½ tsp baki…

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Leopard print cookies animal print biscuit recipe delicious tender biscuits for children love homemade cook dessert from scratch

人生一世就好比是一次塔车的旅行。 需要经历无数次的上车、下车。 时常有事故发生。有时是意外惊喜，有时是刻苦铭心的悲伤。。。。。。 人生这辈子也就几十年，尽量少留下遗憾的事，多留美好的回忆。 牛油蛋糕，说难不难、说简单又不算简单。 做得时好时坏。偶尔真的需要碰碰运气哦！ 老式牛油蛋糕（Old Fashioned Butter Cake） 食谱参考 ：you tube视屏 材料： 牛油 250克 细砂糖 120克 鸡蛋 5个 低筋面粉 250克 发粉 1/2茶匙 鲜奶 50克 Vanilla香草精1茶匙 【做法】 1）牛油在室温下软化。手指按下有软就可使用。粉类过筛备用。 2）牛油加入糖一起打至乳白色。 3）鸡蛋打散后，分次加入奶油里搅拌至均匀。 （@ 或者一颗全蛋加入奶油里搅拌完全吸收了再加入另一颗全单）蛋液要等到完全吸收和均匀后，再一点点的加入蛋液，并重复同样的搅拌方式完成。 （若出现分离的状态，可以加点低筋面粉，然后再继续搅拌） 4）分次加入粉类搅拌均匀。最后加入鲜奶和Vanilla香草精搅拌均匀。 5）把面糊倒入铺了烤纸的烤盘里。送入预热后的烤箱。165度烘烤大约50分钟或蛋糕至金黄色熟透即可。

(with ratio 1:1: 1/2) 1= eggs 1=flour 1/2= sugar Example : 3 beaten eggs is on 1/2 cup measurement So the flour must be in same level 1/2 cup measurement too Then sugar will half of them so will be 1/4 cup Simple breakfast for today Steam pandan egg cupcakes (with ratio 1:1: 1/2) 鸡蛋糕 Ingredients 3 eggs Self raising flour Sugar Pandan leaves 2-3 tbs water 1-2 drop Green colour essence (optional) Direction 1) Blend the pandan leave with water in a blender .Sieve and leave aside. 2) Break the eggs in a small bowl or measurement cup. Measure the egg level and add into mixing bowl. 3) Add half of the eggs level sugar into the mixing bowl and beat untill smooth and fluffy.Add in the pandan water and beat awhile 4) Sieve in the self raising flour (same level with eggs) into the eggs mixture. Mixed untill combine . 5) Pour in cupcake mould or steaming tray and steam for 15 -20 minutes in high heat. Done You may change the flavor as you like Example Add cocoa powder to become chocolate egg cake Or vanila essence to become white egg cake with vanila flavor😀 Or without adding any extra then will be traditional egg cake Friendly guidelines: A)Make sure the water in steaming pot is well boiling before you put your cake batter to steam. B) Dont open the Pot cover in between the steaming process.

Sukaaaa sekali sama kue bluder ini. Mungkin rasanya sederhana tapi aroma khasnya itu yang bikin ketagihan. Cake tapi beraroma ragi. Enaaak. Apalagi sama resep mamaku ini. Pas menjelajah resep jadul beliau aku ketemu resep bluder ini. Segera aku praktekkan. Dan terobatilah rinduku...walaupun cuma mencoba setengah resep dari resep di bawah ini. langsung habis dalam sekejap. Ternyata anak anak dan hubby juga suka ^^ Kalau kata mama...pada proses pemanggangannya, masukkan semangkuk kecil air (dalam wadah tahan panas) dan diletakkan di samping atau rak atas kue. Ini untuk menjaga kelembaban kue. Tapi karena aku lupa diskip deh. Hasilnya tetap enak menurutku ^^ Bahan : - 10 kuning telur - 2 putih telur - 200 gr gula pasir - 400 gr terigu protein sedang - 200 gr margarin, lelehkan - 10 gr ragi instant - 400 ml air kelapa - 200 ml susu kental manis Cara membuat : Dalam wadah, campur terigu dan ragi. Aduk rata. Tambahkan air kelapa. Aduk sampai rata. Tutup cling wrap. Fermentasikan selama 20-30 menit sampai mengembang. Dalam wadah yang lain kocok telur dan gula sampai mengembang. Turunkan susu kental manis. kocok lagi sampai rata. Campurkan dengan adonan tepung tadi. Aduk dengan whisk sampai rata. Tambahkan margarin, aduk rata. Tuang di loyang tulban besar yang sudah dioles margarin dan ditaburi terigu. Diamkan lagi selama kurang lebig 30 menit sampai adonan terlihat sedikit naik. Panggang dengan panas api 350F atau 180C sampai matang. Ketika ditusuk sudah tidak lengket lagi (sekitar 45 menit) Penampakan sebelum dan sesudah didiamkan... Warnanya kuning karena menggunakan banyak kuning telur.

Walnut Cake, Walnut Butter Cake

A delicious pound cake bursting with fresh orange flavors is the perfect way to bring a spot of sunshine to your Holiday table!

Banana...bananaa...banana cake lagi... Ini salah satu cake atau bolu pisang yang jadi andalan saya kalau lagi ada acara2 baik di rumah ...

Pandan Cotton Cake

Here is a fragrant butter cake that you can enjoy with your favorite beverage. This Pandan Butter Cake is made from homemade pandan extract. If you are unable to obtain fresh or frozen pandan (screwpine) leaves, use store bought pandan paste. Here’s the RECIPE.

Assalamua'laikum.... Pagii... N geblog dulu pagi pagi . ish susahnya nyari waktu buat ngeblog hehe... *alesan. Baiklah kali ini...

Hola amigos.... welcome September, beuhhh sudah bulan September lagi, semoga ke depan semakin rajin posting, ahai... Jadi apa kabar pembaca sekalian? baik pembaca setia yang tidak bosan mampir ke sini yang selalu menunggu postingan terbaru saya, aishhhh... dan tentu saja pembaca yang baru saja mampir di blog saya ini. Saya itu dari pagi sudah buka laptop sebenarnya, tapi ternyata saya baru mengedit foto beberapa buah saja dari bejibun foto yang ada di folder komputer. Nah belum lagi memindahkan foto dari kamera, masih ada beberapa foto yang tersimpan di kamera. Tapi ternyata kesibukan saya ini tidak bisa berlanjut, terpotong dengan urusan ini itu di rumah. Nah kalau kata Sophie Pipi, ibu itu kan house maid, jadi ya sibuk, banyak pekerjaan rumah yang harus ibu selesaikan. Begitu deh kata anak perempuan saya ini. Jadi malam hari setelah pekerjaan rumah selesai, hmmmm masih menunggu cucian di mesin cuci sih sebenarnya, nah mumpung belum mengantuk, update blog dulu. Kali ini saya posting resep carrot cake ya. Siapa yang tidak tahu carrot cake? terbayang rasanya tidak? Sebenarnya saya sudah lama sekali ingin mencoba membuat carrot cake ini, tapi biasa ya tertunda terus. Nah kebetulan saya ada membeli cream cheese beberapa waktu lalu, hmmm langsung deh kepikiran membuat carrot cake ini. Biasanya sih untuk carrot cake menggunakan kacang pecan atau juga walnut. Tapi di sini saya tidak menggunakan campuran kacang di adonan cake. Kacang cincang hanya untuk taburan, itu pun hanya kacang tanah. Tapi percayalah, walaupun hanya menggunakan kacang tanah, carrot cake ini sedap...moist dan kaya rasa, saya sampai dua kali dalam selang waktu yang tidak lama membuat carrot cake ini. Wokeh.. yang mau mencoba resep carrot cake ini, berikut resep carrot cake yang saya buat ya... silakan.. Oh iya, ada yang perhatikan tidak ya kalau blog saya ini berubah tampilan? hmmmm memang sudah saatnya berubah... ha ha ha memangnya satria baja hitam kali ya.. Semoga pembaca lebih dimudahkan karena tampilan lebih simple ya... dan tentu saja untuk perubahan ini saya dibantu oleh seorang teman blogger saya... colek dulu kang Nata, pemilik blog Asik Pedia. Silakan mampir ke blog beliau kalau ingin tahu bagaimana asiknya Asik Pedia ini ya dan tentu saja tidak asik kalau tidak mengenal sosok di balik layar Asik Pedia, walaupun sampai hari ini belum ada satu pun yang tahu bagaimana rupa pemilik blog, karena sangat rahasia... ha ha ha.. Carrot Cake Bahan : 250 gr gula pasir 25 gr brown sugar, atau ganti dengan gula pasir 5 butir telur ukuran sedang 300 ml minyak goreng 340 gr tepung terigu protein sedang 2 sendok teh baking soda 1 sendok teh garam 2 sendok teh kayumanis bubuk 1.5 sendok teh bumbu spekuk (optional, semakin menambah rasa dan aroma) 300 gr wortel, parut kasar Cara membuat : Siapkan 2 buah loyang ukuran 20x20cm, oles butter/margarin, taburi tepung tipis, sisihkan. Panaskan oven, set di suhu 180 derajat celcius. Di mangkuk, campur tepung terigu, soda kue, garam, kayumanis bubuk dan bumbu spekuk, aduk saja dengan balloon whisk, sisihkan. Kocok telur dan gula dengan balloon whisk sampai gula mulai larut. Tambahkan minyak goreng, kocok kembali, hingga tercampur rata. Masukkan campuran tepung ke dalam campuran telur, aduk cepat hingga rata. Tambahkan wortel, aduk rata kembali. Tuang ke dalam dua buah loyang, ketukkan loyang perlahan. Panggang selama kurang lebih 30 menit atau hingga matang. Bahan frosting : 250 gr cream cheese 100 gr butter 100 gr gula bubuk Cara membuat : Kocok dengan balloon whisk cream cheese hingga lunak, tambahkan butter, kocok hingga menyatu dan lembut, tambahkan gula bubuk, kocok kembali hingga lembut. Penyelesaian : Keluarkan cake yang sudah dingin dari loyang, tata satu cake, beri olesan cream cheese, tata cake satu lagi di atasnya, beri olesan cream cheese, taburi dengan kacang oven yang sudah dicincang. Nah semoga resep carrot cake ini bisa bermanfaat ya, silakan mencoba dan semoga cocok dengan selera ya... Selamat mencoba...

The Fussy Palate - A blog about homecooked food and homemade goodies.

Mogyoróvajas-fehércsokis brownie * 13 deka vaj * 18 deka mogyoróvaj * 20 deka nádcukor * 2 tasak vaníliás cukor * 10 deka fehércsoki * 3 egész tojás * 20 deka rétesliszt* * 1 nagy csipet só * 5 deka keserűcsokicsepp * fél tonkabab** A vajat és a mogyoróvajat egy közepes méretű, vastag aljú edényben elkezdem melegíteni. Amikor már szépen összeolvadtak egymással, hozzákeverem a vaníliáscukrot, a nádcukrot a sót, és félrehúzom az edényt. 1-2 percig hűlni hagyom, hogy még véletlenül se legyen túl meleg a fehércsokinak, amit most hozzákeverek. Belereszelek egy fél tonkababot, majd ezután egyenként a tojásokat is elvegyítem a masszában. Végül a rétesliszttel keverem csomómentesre az egészet, és az utolsó keveréseknél beleszórom a keserűcsoki darabkákat is., hogy ne legyen idejük elolvadni. Sütőpapírt vágok a kivehető aljú 24x24-es brownie sütőformámba, és belesimítom a tésztát. 180°C fokra előmelegített sütőbe tolom, és hőlégkevrésnél 25 percig sütöm. Amikor már langyosra hűlt bevonom 10 deka olvasztott, néhány csepp olajjal simára kevert keserűcsokival. 25 darab jön ki ebből az adagból. * Különösebb oka nincs, hogy réteslisztet használtam, szerintem finomliszttel is hasonló lesz. ** A tonkabab aromája szerintem eléggé elveszik ebben az összeállításban, tehát akár el is hagyható, csak kíváncsiságból reszeltem bele egy felet.

This cake specifically only uses a banana called "pisang mas"...I do not know how it will turn out if you use other bananas though...200g is the weight of the bananas WITHOUT the skin on em.

Lemon in buttercake...so delicious!!! Aromanya sungguh menggoda anak tekak. LEMON BUTTERCAKE Bahan2nya: A 2...

I've had many failures using pineapple for baking. When I used fresh pineapple sometimes it would explode, or the batter would separate, but when I tried cooking it first, I found it was still full of flavor and I could make a nice looking chiffon cake. This recipe is based on my Basic Chiffon Cake. Be sure to cook the fresh pineapple before using. I prefer fresh fruit, since canned pineapples do not have as much flavor. Make sure you make a good meringue. Recipe by xxxBEBExxx

A pandan cake needs pandan leaves to make it taste like pandan. Artificial pandan flavours just won’t do. What about pandan extract? It will not taste the same. Without pandan leaves, you are…

This cooked dough method yields a soft luscious cake, that makes you feel like you are biting on air. The crumbs are delicate and fine, because the flour has been cooked by the heated oil and unabl…

酒粕好きの母の為に考えたレシピ。酒の香りがしっかりする、大人のケーキです。しっとりした生地で濃い目のコーヒーや日本茶によく合います（＾◇＾）⬛︎酒粕のしっとり…

Home kitchen - home cook, bake and decorate

Cheese cupcakes have a texture of a light but chewy cake that is packed with  amazing flavor of cheddar cheese.

The Fussy Palate - A blog about homecooked food and homemade goodies.

This biscuit-mixed chiffon cake is light and luscious. A handful of chocolate chips was added to enhance the flavour. Specially baked for my girl, Bebe, who requested for an oreo cake but not know…

For the abacus seed dough: 1 small yam - about 510g (yields 460g mashed yam) 100g tapioca flour 1 tsp oil 1/2 tsp salt...

ONTBIJTKOEK is a traditional cake from Dutch. I can't quite describe the taste of it. It's really yummy and soft. It's so easy to m...

Soft, fluffy and moist Hokkaido cupcakes filled with Nutella Cream. Easy and delicious. Singapore home cooking and baking recipe blog.

Sudah lama ga bikin marmer cake. Kebetulan ada yang pesan, jadi bikin deh :), pakai resep marmer cake nya pak Sahak, enak dan simpel bikinny...