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Layered Banana Loaf

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What’s better than to awake in the morning, come down the stairs to the smell of aromatic baking in the air … 😉

We don’t like nuts in our Banana Loaf so walnuts was omitted and I layered the cake with fresh sliced bananas which helped keep the cake moist & soft 🙂

RECIPE

Ingredients:

2 cups all purpose flour

1½tsp baking powder

½tsp baking soda

¼tsp salt

¼tsp ground cinnamon

1/8tsp ground nutmeg

2 beaten eggs

1½ cups mashed bananas (5 medium)

1 cup sugar

½ cup cooking oil

1tsp finely shredded lemon peel (optional)

¼ cup chopped walnuts (optional)

2 bananas, sliced (for layering the cake, optional)

Methods:

  • Grease the bottom and ½” up sides of a 9x5x3 inch loaf pan…set aside … pre-heat oven to 350°F
  • Combine flour, baking powder, soda, salt, cinnamon and nutmeg in a mixing bowl and make a well in center of dry mixture …set aside
  • Combine eggs, mashed bananas, sugar, oil and if desired, lemon peel … pour egg mixture all at once into mixing bowl of dry mixture and stir just until moistened (batter should be lumpy) … fold in nuts, if using
  • Spoon batter into prepared pan and bake in pre-heated oven for 55 to 65 minutes or until a wooden tooth-pic inserted near centre comes out clean (if necessary, cover with foil for the last 15 mins of baking to prevent over-browning)
  • If you want to layer it the way I did, then spoon half the batter into prepared pan, top with sliced bananas (I used 2 bananas) in a single layer and spoon the balance half of the batter atop the sliced banana and bake as per above instruction
  • Cool in pan on a wire rack for 10 minutes .. turn out of pan and slice

Yam Cake

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I’m in Indianapolis at my God-daughter’s and decided to made her some ‘comfort food’ … Yam Cake aka Woo Tau Ko aka Or Koay …. I am very pleased with how successful it turned out even though a couple ingredients were missing 😉

Couldn’t have turned out better … just the right firmness and sliced perfectly!  This is known as Wu Tau Ko (Cantonese) aka Or Koay (Hokkien) aka Yam Cake

Didn’t have any proper tray to steam it in so made do with the only available spring-form cake tin …it was perfect as then the yam cake did not stick to the tin and could be easily lifted out of the tin after slicing 😉  I didn’t garnish it with the fried dried shrimps + Chinese sausages (I added the latter) but instead added it all into the Yam Cake and steam … I simply garnish it with crispy fried shallots, diced spring onions (scallion) and chopped chillies

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This is MY comfort food … now and again I’d crave for this so just as well that I can make this at home … seen here served with a fresh salad of letuce, tomatoes & Lebanese cucumber + appropriate chilli & sweet (bean) sauce

RECIPE

Ingredients : (A)

250g yam, diced

1 cup water

(B) Mix together and sieved

125g rice flour

20g tapioca flour

1 cup water

1/4 tsp alkaline water

Seasoning

1 tbsp Maggi chicken stock granules

Salt to taste

Dash of pepper

1/4 tsp sugar

For garnishing

50g dried prawns, soaked and chopped coarsely

4 shallots, sliced

2 stalks spring onions, chopped

2 sprigs Chinese parsley and

 red chillies

Method :

  • Heat 4 tbsp oil and sauté shallots till crisp … remove and leave the oil in the wok… add dried prawns and sauté till fragrant Remove and set aside for garnishing
  • Add 2 tbsp oil to the remaining oil in the wok, add yam and stir fry well … mix in water and bring to a boil
  • Add in (B) and seasoning and cook till batter is fairly thick then pour thick batter into a well-greased 25cm round tray
  • Steam till yam cake is set and cooked through then leave aside to cool, then garnish and cut into diamond shapes
  • Serve with chilli sauce