The Great Chef

"Kai Dan Koh or Ji Dan Gao" is a cake that I grew up eating during my childhood times.  I love the spongy soft texture of the cake.  "Ji Dan Gao" is just more or less like a sponge cake. I have tried searching for the recipe previously in the internet but most of the Kai Dan Koh was those steamed cake or of that "Ma Lai Koh".  Until one day as I was going through some of my cookbooks, I found this Baked Chinese Cake which is very similar to the "Ji Dan Gao" which Ive been looking for. BAKED CHINESE CAKE / "Ji Dan Gao 鸡蛋糕" Ingredients 3 large eggs (cold) 140g caster sugar / granulated sugar 1 tbsp honey 3 tbsp water 1 tsp vanilla extract 70ml vegetable cooking oil  160g plain flour 1 tbsp corn flour 1 tsp baking powder Method Preheat oven to 180 celcius.   Grease and lightly flour 10 baking moulds (the mould about 4" diameter x 1.5" height). Sift the plain flour, corn flour and baking powder together.  Set aside. In an electric...

Yesterday I was up early in the morning and was gearing up to make a steamed nyonya kuih.  I spend in front of the stove for more than an hour steaming the kuih layer by layer....and in the end...the kuih was a disaster!!  Thought I could have a beautiful kuih lapis to share with you.  So tired in the end.... Anyway, I made something more easier today.  This muffin can be ready in just less than an hour. Jam-Doughnut Muffins (adapted from " How To Be A Domestic Goddess", Nigella Lawson ) Ingredients 125ml milk 85ml corn oil or vegetable oil, plus more for greasing 1 large egg 1/2 teaspoon vanilla extract 200gm self-raising flour 60gm caster sugar 12 teaspoons strawberry jam (or any of your favourite jam) Coating scant 1/2 cup unsalted butter 1/2 cup granulated sugar Method Preheat oven to 180°C and grease a 6-hole muffin pan. With a fork or hand whisk, beat together the milk, oil, egg and vanilla extract. Stir this into the flour and 60gm sugar to just combine. (It ...

I came across someone posting this Leopard Print Cuppies the other day in the Facebook Group members page.  Looking at these pretty leopard print top of the cupcakes captivated me immediately and I just got to try it out too. I'm sure these Leopard Print Cuppies makes a good choice for children's parties too and to impress your guests.  These cuppies are spongy and light and with some orange zest added, it just taste absolutely yummy! LEOPARD PRINT ORANGE CUPCAKES Ingredients   Meringue   5 egg whites (medium size) 80g caster sugar 10g corn flour Yolk batter   5 yolks 20g caster sugar 60g vegetable oil (canola or sunflower) 50g milk (warm) (You can substitute with orange juice) 1 tsp vanilla extract 90g cake flour 1 orange zest   Spot batter 1 tsp Chocolate powder 1 tsp Black powder or Charcoal powder Method Place cupcake liners into your muffin pan.   Set aside.   Combine the caster sugar and corn flour together.   Place the egg whites in...