Walnut Cake

Ingredients:-

146g butter
20g castor sugar
4 egg yolks
1 tsp vanilla essence
26g evaporated milk

94g cake flour
2g baking powder

66g walnut, finely chopped
20g chocolate rice

4 egg whites
80g sugar


Method:-

1) Sift cake flour and baking powder together. Set aside.
2) Add about 1 tbsp of sifted flour to walnut and chocolate rice. Mix well.
3) Cream butter and sugar till light and fluffy. Slowly add in egg yolks, evaporated milk and vanilla essence. Set aside.
4) Whip egg whites. Add sugar gradually till soft peak formed.
5) Alternating between flour and egg white, fold it into the creamed butter. Add walnut and chocolate rice last.
6) Pour batter into 2 disposable loaf tins. Bake at 160C for about 45 minutes or till cooked.

Steamed Pumpkin n Yum Cake

Ingredients:-

300g rice flour
50g tapioca flour
400g water, plus 750g hot water
100ml oil
80g dried shrimps, chopped
100g wax sausages, diced
250g yam, diced
400g pumpkin, diced
2 tsp salt
1 1/2 tbsp sugar
1 tsp 5-spice powder
1 tsp ground pepper
1 tsp sesame oil


Toppings:

fried shallots
chopped red chilli
chopped spring onion


Method:-

1) In a mixing bowl, mix both flours and water. Stir till all flour dissolve. Gradually add hot water and stir till u get a smooth paste. Set aside.
2) Heat oil in a wok and fry dried shrimps, wax sausages, yam and pumpkin till fragrant.
3) Add salt, sugar, 5-spice powder, ground pepper and sesame oil. Adjust to taste.
4) Add sauteed ingredients to flour paste. Mix well.
5) Pour mixture into a 25cm round tray and steam over medium fire for about 45 minutes.
6) Sprinkle topping over the steamed cake when done.


Notes:-

1) I usually place all my shrimps in a blander and blend it to fasten the chopping process.
2) If you don't like wax sausage, you can replace it with similar amount of roast pork. If not, just omit it.
3) Pepper can be reduced if you don't like it to be too have too much pepper taste.


[recipe from Food & Travel Magazine April 2007 issue]