Sunday, August 23, 2009

Peach & Lychee Pudding

Recently Updated4 

Malay Version:
Ingredients: ( Untuk Loyang 9" )
1 liter air
25g agar-agar or instant agar-agar
1 tin buah laici
1 tin susu cair
1 cawan Gula (130g)
1 tin buah peach - separuh tin potong kecil2 dan separuh lagi utk hiasan
Cara-cara Didihkan air dengan agar-agar.
Setelah mendidih, masukkan gula.
Blend buah laici dengan susu cair dan masukkan ke dalam adunan agar-agar tadi.Masuk kan jus peach dan peach yg dah dihancurkan.
Biarkan mendidih sebentar. Sesuaikan rasa manis. Sebab laici dan sirap dalam tin agak manis. Curahkan kedalam loyang dan sejukkan.

English Version:
1 litre water
25g instant jelly
1 tin lychee
1 tin evaporated milk
130g sugar
1 Tin peach -separate the juice - keep half of the peach for decoration and half cut into small pieces.
boil water+agar2 until disolved then add sugar. Blend lychee with evaporated milk and add in the mixture.The add peach juice and peach. leave it boil for a while then pour into pudding mould.

Thursday, July 30, 2009

Walnut Carrot Cake With Cream Cheese Topping

Birthdays, weddings, reunions — this moist cake is welcome at all special occasions.

Servings: 18

2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
3/4 cup (175 mL) each granulated and packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained canned crushed pineapple (OPTIONAL)
1/2 cup (125 mL) chopped pecans /walnut

1 pkg (8 oz/250 g) cream cheese, softened
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.)

Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.)

Thursday, July 23, 2009

How To Create a Frozen Buttercream Transfer

Frozen Buttercream Transfer

Frozen buttercream transfer is a method of transferring your art to your frosted cake. You are making a buttercream "plaque" to apply to your cake. It is similar to the more familiar method of transferring a design to a frosted cake with gel on waxed paper, and filling in the design with a star tip. It is also comparable to run-in (flood-work) sugar design work, and it will make a beautiful reproduction of your art in buttercream on small as well as very large cakes.1

Things You Will Need:

  • 1 batch Buttery buttercream Icing
    ( This is the preferred recipe, however you can use your own.  Just use a buttercream recipe that is at least ½ butter to Crisco. This seems to peel away from the wax paper more cleanly. )
  • Wax Paper
  • Tape
  • Parchement cones or icing bags
  • A Flat portable surface such as a cutting board

1. Choose a graphic image and print it out in reverse/mirror image.

2. Tape your picture down to a solid surface such as a cutting board.

3. Tape a piece of wax paper over your image

4. Using your choice of outline color*
Trace the outlines of the picture.

*Outlining note: I use store brand (VON’S) fudge icing or Wilton’s Black. These are thicker and seem to not smudge as badly as homemade buttercream. The fudge seems to work better. I have found that name brand fudge icing is too creamy. The Wilton’s black will try to lift off of the wax paper. This must be used with care.

5. After completing outline. Begin coloring in. Think about your layers. For instance, in the sample picture, the white collar/cuff fur would cover the red jacket and bear fur. So I do this first.

6. Continue with your other colors thinking about layers as you go.

7. When you have finished coloring in your graphic, smooth the back while gently pushing without blending your colors underneath. This will settle your frosting into the grooves and create a smooth finished project.

8. Anything you have on the edges will show on your cake. Using the same color icing you will ice your cake with, edge the transfer and cover the back evenly.

9.Place in freezer on cutting board for at least 90 minutes. I have left it in for as much as 24 hours.

10. Remove from freezer. Turn over onto iced cake.

11. Gently press transfer into icing.

12. Carefully remove waxed paper

13. Enhance transfer and finish icing cake, as you desire

This article was written and photos copyrighted by Dawn Griffin.

Monday, July 20, 2009

The Halal Status of Vanilla and Vanilla Flavorings

Vanilla Extract Standards
Vanilla Extract is the only flavoring material with a USFDA standard of identity. It is included in the code of Federal Regulation.The more significant statement in the USFDA standard, which should be noted, require that the finished extract have no less than 35% ethyl alcohol and contains no less than one unit of vanilla bean per gallon. Anything less must be declared or labeled as vanilla flavorings.
Vanilla Extraction and Ice Cream Standard
Vanilla standards was developed and promulgated concurrent and in close relation with Ice Cream Standard.The labeling of Ice Cream is dependent on the type of flavoring used.
Category I:Vanilla Ice Cream contains only pure vanilla components and no artificial flavors.
Category II: Vanilla ice cream can be flavored with up to one ounce of synthetic vanillin per unit of vanilla extract. This is a natural and artificial product and must be labeled as Vanilla flavored Ice cream.
Category III:Ice cream contains predominantly or exclusively an artificial vanilla flavoring that includes primary synthetic vanillin. This product must be labeled Artificially Flavored or Artificial Vanilla.
a. Vanilla Beans: Vanilla beans are identified as the properly cured and dried fruit-pods of the vanilla orchid in vanilla standard.
b.Vanilla Extracts and Vanilla Powders: The reminder of the standard is involved with describing in general terms how the extract is made and what other ingredients can be used. It also defines other products related to pure vanilla extract (what constitutes them and how they can be labeled).
b. Vanilla extract (extracted with alcohol).
c. Vanilla flavoring (extracted with alcohol)
d. Concentrated vanilla flavoring (extracted with alcohol)
e. Vanilla powder (no alcohol is used)
f. Vanilla-Vanillin extract (extracted with alcohol)
g. Vanilla-Vanillin flavoring (extracted with alcohol)
h. Vanilla-Vanillin powder (Vanillin may be obtained with or without alcohol)
There is no animal derived ingredients used in the products above.
a. New Methods of Extractions: Modern methods of extraction are used such as supercritical carbon dioxide extraction (C02 Extract) and reverse osmosis for concentration. These methods produce useful products for industrial flavoring but they either fail to fit the regulatory requirements (alcohol extraction) for USFDA Standard products, and they are extremely expensive. These specialized products differ in solubility, flavor profile, and appearance but add to the list of natural vanilla flavoring available to food and beverages manufacturers. This product is halal.
b. Vanilla beans: Pure Vanilla beans are readily available for both food manufacturers for processed foods and common consumers for home bake products
c. Vanilla Flavor: A vanilla flavor may be in fact being non-alcoholic.
d. Vanilla Powder: This is a standard vanilla product. Vanilla powder is a mixture of ground vanilla beans or vanilla oleoresin or both with one or more of the following optional blending ingredients (a) Sugars, (b) dextrose, (c) Lactose, (d) Food Starch, (e) dried corn syrup, (f) Gum acacia. Vanilla sugar is different from vanilla powder with sugar. Vanilla Sugar made with sugar and vanilla extract is considered as Haram ingredient because of the alcohol content in the extract.
e. Vanilla-Vanillin Powder: This is the same, as vanilla powder but contains not more than one ounce of added vanillin. This is also a standard product. But this product is Halal only if added vanillin is obtained from vanilla bean without alcohol.
Vanillin (4-hydroxy-3-methoxybenzaldehyde) a pleasant smelling aromatic compound occurs naturally in vanilla bean and also obtained from as by-product of pulp and paper industry by the oxidative break down of lignin. It may also be prepared by synthesis.
(vanilla bean flavor component)
C8H8O3 C8H8O3
Molecular weight: 152.16 Molecular weight: 152.16
Artificial or synthetic vanillin do not contain alcohol and it is also Halal or Kosher certified. It is a Halal ingredient.
Artificial or synthetic vanillin is made with all Halal ingredients and Halal process without alcohol. Lignin, used to make the artificial vanillin, when derived from botanical product is Halal. Methane when used as a solvent is considered as a Halal solvent.
Some Islamic Scholars considered a food product Not Halal if it is made with a flavor containing alcohol as a solvent. But others considered it Halal because they said the small or large quantity (less than 2%) of the product does not intoxicate a person. Please consult your Sheikh or Imam on this topic.
(excerpts taken from Canadian Halal, INC)

Chocolate Moist Cake - Kak Mis


250gm butter
300gm castor sugar
1tbsp ovellate
6biji telur
250gm tepung ]
2tsp baking powder ] ayak
1½tsp soda bicarbonate ]

1 cawan coco powder
1¼ cawan susu full cream 
60gm castor sugar

300 gm Cooking Chocolate
200 gm Whipping Cream
1 tsp butter

• Pukul butter + castor sugar + ovellate sehingga kembang masukkan telur satu persatu
• Masukkan tepung yang telah di ayak bersama soda bicarbonate + baking powder
berselang seli dengan paste
• Baker 170 selepas setengah jam turunkan suhu ke 150 bergantung pada oven masing-masing

Sunday, July 19, 2009

Kastard Karamel


1 Tin kecil susu pekat

1 Tin air

7 biji telur

1 Sudu teh esen vanila

4 keping roti di buand tepi dan di hancurkan

1/2 cawan gula
1/2 cawan air (jadikan karamel)


1. Panaskan kukus, masukkan karamel yang masih cair kedalam loyang.

2. Pukul telur,susu,air, esen vanila, roti hingga sebati.

3. Tuang kedalam loyang dan kukus sehingga mask.(40 min). api jangan besar sangat

4. Terbalikkan kastad apabila telah sejuk. Hidang.

Selamat Mencuba