My birthday birthday cake and my birthday was over long ago. So this is a long overdue post. Its been so long since we last blogged! But not for the busy-ness in the kitchen. The cooking and baking continues!
Zzz made some chocolates with a robot mould. So cute right. He bought it because the moulds look cute and i half suspect because he is that a nerd. Ahahha!
But the chocolates tasted really good. Ah. I love chocolates and sweets. Even more so when they are made so adorable. He actually made these and cleaned the kitchen up in the time I was making xiaoliang sleep (and falling asleep myself)! Very professional I must say.
Homemade pandan extract.
A bunch of fresh pandan leaves (about 20 leaves)
Wash the leaves thoroughly.
Use a scissors to snip away the pointed tips and white base of the leaves and discard.
Cut the leaves into small and thin strips. This is to preserve the lifespan of your blender.
Put all the leaves into a blender with 1/2 cup of water. Blend.
Pour out over a fine strainer over a bowl. Squeeze out as much moisture from the leaves as possible to extract flavor.
Return the leaves to the blender. Pour in another 1/4-1/2 cups of fresh water and blend again.
Again pour out over the strainer and squeeze out the moisture.
Pour the pandan juice into a transparent glass. Cover with cling film and leave in the fridge for 3-5 DAYS for pandan extract to settle at the bottom. (a centrifuge will cut down the time to 3-5 mins! Haha)
Remove the clear liquid above the pandan extract (a syringe will be very useful here). Cover with double cling film until ready to use.
Fresh pandan extract will likely stay fresh for only a week in the fridge.
Pandan Sponge Cake
3/4 cup raw sugar
1tsp homemade pandan extract (recipe above) or more to taste
1/2 cup milk
1/2 tbs vinegar
1 cup all purpose flour
1/8 tsp salt
1/3 tsp baking soda
Melt the butter and set aside to cool. Preheat the oven 160 deg C. Line a 9 by 13 inch baking tray with parchment.
Beat eggs on medium high for 4 minutes. Meanwhile, sift flour, salt and baking soda into a medium bowl. Add milk, vinegar and homemade pandan extract to the melted butter and stir to combine.
Add sugar to the eggs and continue beating for 4 minutes.
Reduce beating to low speed and while beating add the flour mixture.
Add the butter-milk mixture and beat till just combined.
Pour into prepared pan and bake for about 10 minutes. Cake is almost done when the smell of pandan starts filling the kitchen.
Gula Melaka chantilly
200 ml very cold whipping cream
1-2 tbs grated gula Melaka or to taste
Whip the cream until its almost whipped. Add gula Melaka. Whip, taste, add more gula Melaka if desired. Whip again until its done.
Very good chocolates such as Valrhona or Callebaut (75+25+200)g
Melt 75g of chocolate over a double boiler. When melted, remove from heat, wait for and add 25g chocolate. Stir well to combine. Keep it slightly above 32deg C. (I live in the tropics so I actually left it standing at ambient condition)
Pour a tsp of melted chocolate onto silicon (robot) moulds and paint a thick layer on the bottom and sides. Chill in fridge until set.
Meanwhile make a ganache by heating an 200 ml of cream to boil and pouring it over 200g of chopped chocolate (I actually used coconut cream in place of cream). Sit for a minute and stir till a smooth ganache forms.
Pour ganache over moulds to just 2mm from the brim. Return to fridge to set.
When ganache is set, pour 1/2 tsp of melted chocolate on each mould to form the base. Set in fridge and unmould when set.
Use a ring mould to cut out discs of cake. Chop the left over cakes into fine crumbs.
Alternate layers of cake and chantilly into the ring mould (2 layers each). Scatter top with cake crumbs. Place robot(s) on top.