Skip to main content

Screw pine leaves ...Pandan Layer cake...班兰叶好香啊..班兰蛋糕

新书琳瑯满目,眼花花,心乱乱, 不知要看那一本。最后翻到一本'名食谱~吃喝玩乐双月刊 Issue 70'。 书皮的那道菜'醋香排骨'非常吸引我,就打开再翻翻,一翻,呼。。九层糕有不同的口味,有椰糖的,有班兰的,有娘惹的,有泰式的。再来,香喷喷的一层层的班兰蛋糕,有榴连的,有火龙果,有香橙的,有椰糖的,有粟米的,还有好多好多甜点跟菜肴。

~班兰蛋糕~Pandan Layer Cake~

45毫升 清水
45克 溶化牛油

~班兰叶的树..哈哈是树还是草呢?...自家种的....Pandan leaves plant, from my backyard~

250毫升 椰浆
700毫升 清水
140克 砂糖
2大 匙粟米油
30克 粟米粉
35克 绿豆粉
4大匙 班兰汁
1小匙 班兰精

5)放人一片蛋糕在烤盘, 倒入1/3的馅料,接着放入蛋糕,倒入馅料至到完成;待冷却,放入冰箱冷藏至凝固。

~我加了椰丝在上面...I sprinkle a little of dessicated coconut on top of the cake~

**食品是来之 '名食谱~吃喝玩乐双月刊'里的一道甜点,是Kevin Chai老师的作品。


  1. 起码你也飞了好几个国家,


  2. ~Kate~ 欢迎你来坐坐,

  3. I cannot argue with the excellent content your blog has to supply and for that reason I want to say thanks


Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)

Crispy Prawn fritters...香脆炸虾卷

 This book have been sitting in the recipe book shelf for ages.  It is a Yum Yum magazine, a full colour and step by step wonderful recipes magazines. Every two months a new one comes, the old one will be left sitting behind in the book shelf...:p Sometimes I will take out the previous volume to read. Today i am running over the old volumes again. I am looking for.... this Crispy Prawn Fritter recipe .....'Bingo' I found it in Volume 44 Issue 2006. Just happen that my hubby's good friend gave us some prawns. I tried this and it is really good. You must try this too...^^ Crispy Prawn Fritters Ingredients: 600g medium prawns, shelled but with tail intact 1500ml cooking oil for frying Marinade: 1/2 tsp salt 1 tsp sugar 1 tsp sesame oil Dash of pepper Batter A 150g plain flour 1 tbsp corn flour 1 tbsp tang mein flour 1 tbsp baking powder ( I used 1 tsp double action baking powder) 1 tsp salt, 1 tsp sugar Dash of pepper B: 1 tsp sesame oil 6 tbsp oil