Pandan Kaya Layer Cake 斑斓／香兰咖央层蛋糕

Pandan Kaya Layer Cake 斑斓／香兰咖央层蛋糕 - Fragrant, moist and delicate. My all times favourite cake since childhood days. My whole family love this cake and that's the reason why I must learn to bake this cake.

My first successful Pandan Layer Cake, October 2015

July 3, 2015. A failed attempt.

To be frank, this is not an easy recipe. After numerous attempts, I have finalised the recipe as follow. The pandan kaya layer recipe is sufficient for a 7" square cake.

You can use any sponge cake recipe or << Click here for Sponge Cake Recipe 海绵蛋糕食谱 >> . 

Pandan Kaya Layer:

咖央层做法：

Ingredients: 

490g Coconut Milk 椰浆 490克

510g Pandan Juice + Water 斑斓汁加水 510克

(I blend a bunch of pandan leaves with 1 1/2 cups of water, then add water to make up this amount.)

Click here to watch video tutorial << How to make Pandan Juice/ Extract >>

150g Sugar 细砂糖150克

8g Agar-agar Powder 燕菜粉 8克

100g Mung Bean Powder (Hun Kwee Flour) 绿豆粉 100克

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！ 

Method: 

1. In a large bowl, mix together coconut milk and pandan juice + water. 

将椰浆和斑斓水混合均匀。



2. Transfer 300ml of mixture into another bowl. Stir in Mung Bean Powder (use a whisk), until well combined. Strain and set aside. 

取300克放在另一个碗，加入绿豆粉。搅拌均匀，过筛。待用。

3. Pour the remaining 700ml of mixture into a pot. Add in sugar and agar-agar powder. Heat up with medium-high heat (level 7 for induction) , stir constantly and bring to boil. This step is crucial, make sure the agar-agar powder are fully dissolved.

将剩余的700克斑斓椰浆水倒入锅，加入糖和燕菜粉，用中火煮滚。必须不停搅拌，一定要煮滚。

4. Reduce heat to medium-low (level 4 for induction), stir in the mung bean mixture. Keep stirring until you get a smooth paste.

转中小火，加入绿豆粉浆。不停搅拌，煮至浓厚。

5. Reduce to low heat (level 2 for induction), use a ladle, scoop out the mixture and layer the bottom of a lightly greased baking tin. Smoothen the top with a spatula.

转小火。把蛋糕模涂一层薄薄的油，先倒下一层咖央在底，铺上一层蛋糕。

6. Place a layer of cake on top, follow by another layer of kaya mixture. Repeat for the rest. 

重复步骤5至完成。

7. Let it cool, cover and keep in the fridge. 

待凉后盖好放进冰箱。

8. To serve, remove the cake from the fridge. Use a spatula, scrape the edges around the cake. Place a large cake board/ plate on the baking tin, secure with 2 hands, turn it upside down, the cake will come out nicely ;) 

蛋糕冷却后，倒扣取出，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Some feedback from those who have tried this recipe:

By Aniston Yi

By Aniston Yi

By Soo Rachel

By Soo Rachel

By missionbake

By Jasmine Tang

By Grace Chang

By Lily Tan

How To Make Cute Animal Printing Steamed Tofu

I cook steamed tofu at least once a week but I always served it as it is...the square/ rectangle tofu topped with crispy fried onion and sauce. 

Until the day I saw someone posted a picture of the Daiso Tofu mould, yes, a mould specially designed to print on tofu, then my mind 'BLING' - why not I try with my cookie mould?

And, I tried. And, I did it successfully! Don't they looks cute? or at least cuter than the ordinary square/ rectangle tofu? 

It's simple, just stamp on the tofu, then steamed and add sauce (sauce recipe - scroll down).

This is the type of mould that I used (as shown in the picture below). I have plenty of it with different designs. However, not all design works on tofu. Only certain designs came out nicely.

Important Notes:

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

注意：

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Sauce Recipe:

I didn't measure each of the ingredients, do adjust accordingly/ add to taste.



1 part of Soy Sauce

3 part of Oyster Sauce

2 part of Water


Some oil used to fry small onion.


Method:

1. After fried the onion, pour all the sauce in the hot pan. Let it sizzle and bubble for about 15 seconds or when it's slightly thicken. Remove from heat, pour it on the steamed tofu. Serve warm.

Miso Cod/ Salmon Fish 日式味增鳕鱼/三文鱼

Pan Fried Miso Salmon

I have been cooking Miso Salmon many times but I never share my recipe because I used to pan fry the salmon which I do not recommend others to try. Want to know the reason? that's because it gets burn real fast and oil splattered everywhere. Who wants to try? I bet no one will put up their hands! lol....

However, there is a way to minimise oil splattering - pat dry the fillet before pan frying. That's what I'd do when I do not want to dig out my air fryer. ;)

Air Fried Miso Cod

Ingredients:

Cooking method: Air fry, pan fry or bake.



260g Snow Cod/ Salmon Fillet 



Seasoning:

2 tsp Soy Sauce

2 tsp Mirin

2 tsp Sake

1 tbsp Miso Paste

1/4 tsp Sesame Oil

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Wash and clean the fillet, pat dry with kitchen towel.

2. Mix all seasoning together. 

preparing miso snow cod

preparing miso salmon.

3. Add (2) to (1). Coat well. Cover and let it marinate at least 30 minutes. 

4. Air fry method: Place the fillet on the air-fryer pan, reserve sauce. Cover and cook for 6 minutes. Baste with the remaining sauce, cook another 4 minutes. Pan fry method: Pat dry the fillet with kitchen towel. Heat oil in a skillet, pan fry both sides until just cooked. Bake method: Bake in a preheated oven 200'C for 12-15 mins or until cooked through. Optional: garnish with some toasted sesame or spring onion. Serve warm with steamed rice. 

Note:

- Cooking time may be vary depends on the thickness and size of the fillet. Do adjust accordingly.

If you like my recipe, click here, LIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

TGIF Cute Fishes Onigiri

I made this during school holiday. Yeah, it's on Friday! TGIF! lol...

Here's a brief descriptions of how I made these cute little fishes onigiri. 




First, you need to have cooked rice (Japanese Sushi Rice) and Japanese Curry.

Click here for Japanese Sushi Rice recipe.

Click here for Japanese Curry recipe.


Next, you need to have the moulds.

Then, just filled up the mould with rice, press to shape. 

Remove rice from mould.

Add some details. 

Pour some Japanese Curry all over. Not on the onigiri ;)

Sun Cake - Light & Easy Nutella Cotton Cake 太阳蛋糕－Nutella 棉花蛋糕

I baked this a day after I baked the Sun Bread for my son. Here's how the Sun Bread look like...

Click here to read more about Sun Bread story and recipe.


On that night before bedtime, he thanked me for making this Sun Bread for him that he really likes a lot. And, he asked me if I can make a Sun Cake for him. 

Before I say anything, he told me it's his pug (the plush toy in the picture)  birthday the next day, his pug wants a chocolate cake on his birthday. 

Well, although his toys always celebrate birthday, but I don't always bake a real cake to 'play pretend' birthday celebration with him. This time, I did it because he has been good boy lately, so this is more like a reward/ encouragement to him. On that night, I drew a sun picture and hubby helped me to cut and make a sun stencil, specially for this Sun Cake ;)

The weather is hot lately so I don't want to bake dark chocolate cake for him. I bake this moist and soft cotton cake with a mild chocolate flavour from the Nutella. Small one, only 4 eggs, just nice for both of us. Love this! 

Ingredients: 6" Cake Pan


(A)

35g Salted Butter

50g Hong Kong Flour

3 Egg Yolks

1 Whole Egg

50g Nutella


(B)

3 Egg White

40g Castor Sugar

1/2 tsp Lemon Juice

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method:

1. Get all the ingredients ready.

2. This step, must act FAST..... Melt butter in a saucepan. When it's melted, remove from heat and stir in flour, mix well. Set aside and let it cool. 

3. Meanwhile preheat oven 170'C. Stir egg yolks, 1 egg and Nutella together. Add in (2) and mix until well combined.

4. Use a stand mixer, whisk egg whites and lemon juice until frothy, add sugar gradually. Continue to whisk until stiff peak.

5. Fold the egg white mixture into egg yolk mixture in 3 batches until there's no streak of egg white. 

6. Pour the batter in a lined baking pan. Tap 2-3 times on the table top to release trapped air. 

7. Place the baking pan in a larger baking pan. Fill up some hot water in the larger pan (about 1/3), bake in a preheated oven 170'C for 35 minutes, reduce to 150'C for 10-15 minutes. 

8. Once it's ready, invert, remove the baking paper and let it cool on the rack.

Baked Teriyaki Cod Fish with Homemade Teriyaki Sauce 烤日式照烧酱鳕鱼(自制照烧酱)

Easy Baked Teriyaki Cod Recipe

Photo updated: 30 May 2019

10/ 2015 - All this while I had been buying Teriyaki sauce from a Japanese restaurant. Although I know how to make the sauce, I just want a 'shortcut' way...until I recently rearranged my fridge and found a bottle of Sake, I made my first move to make my own Teriyaki Sauce, with THAT bottle of sake, of course! 

I used this sake because I needed to clear my fridge.
You can use cooking sake for cooking, which is cheaper and it can be purchased from local supermarkets or Japanese stores.

I used the recipe that I kept for years in my old recipe book, I can't recall where I got it, probably from a TV cooking show as that was written many years ago.

Ingredients: 
材料

250g Snow Cod Fillet 鳕鱼 250克

Homemade Teriyaki Sauce: 照烧酱汁

1 tbsp Sugar 细砂糖 1汤匙

About 2 tbsp Japanese Soy Sauce 日式酱油 2汤匙

1 tbsp Mirin 味淋 1汤匙

1 tbsp Sake 清酒 1汤匙

Baked Teriyaki Cod Fish With Mushrooms
I made this using the same recipe
Photo updated: Nov 2024

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:
步骤

1. Mix all sauce ingredients in a bowl. Use half of the amount to marinate the fillet, reserve the remaining half.
酱汁材料拌均。用一半的份量腌制鳕鱼。

2. Let it marinate for about 20 -30 minutes. Place the fillet on a lined baking tray.
腌20-30分钟后，把鳕鱼放在烤盘上。

This Teriyaki Cod Fish can be baked in an oven or air-fryer.

3. Bake in a preheated oven 200'C for 10-15 minutes, cooking time depending on the thickness of the fillet. 
放进已预热的烤箱，以200度烘烤10-15分钟。如果鱼片不太厚，10分钟就够了。

4. Remove from oven, flip over the fillet carefully. Baste with the remaining sauce, return to oven, bake for 5 minutes. Serve warm with steamed rice.
刷上剩余的酱汁，继续烘烤5分钟左右，即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

By readers, some feedback from those who have tried this recipe:

By Phoebii Song

Beetroot Jelly (all natural colour) 甜菜根果冻(纯天然色素)

Happy Children's Day to all the children in the world! 

Have you ever thought of using beetroot to make jelly? Me, NOT! but I bought a beetroot last week, planned to use it in baking but my boy requested a Sun Cake instead and specified that he wants a chocolate cake. 

So I got to think of way to use up this beetroot before it turn rotten. No time for soup, stepped into my storeroom and found a packet of premix jelly powder. Alright, then I go for the easiest... JELLY :) 

I didn't take any photo in the making because this was my first experiment with beetroot jelly, not sure how it'll turn out. Well, actually the main reason is - I was multitasking, baking cake and making jelly at the same time! My boy was busy watching Chip N Dale, I must quickly finish my work in the kitchen before his show finished! 

Surprisingly, it turned out nice and my boy who hates beetroot likes it.... probably is because there's no beetroot taste in the jelly. Yes, you won't know what it made of if  I don't tell you.... ;) 



Ingredients:


1 packet of Konnyaku Collagen Jelly Powder (175g) 果冻粉

70g Beetroot Juice 甜菜根汁
(extract from beetroot, grate/ blend the beetroot to get the juice, no water added) 

430g Water 水


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Heat all ingredients in a pot, stir constantly, bring to boil. 

把全部材料放进锅里煮滚，要不断搅拌。

2. When the powder fully dissolved, turn off heat and pour the jelly mixture in the prepared jelly mould. Let it cool completely and keep in the fridge. 

当果冻粉完全溶化，熄火，倒入准备好的果冻膜。


3. Serve chilled. 

待凉后放进冰箱。即可! 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。


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Enjoy!