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Chocolate Cheesecake with White Chocolate Icing
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Hello can someone please tell me how many cups is 200g Samolina. Thanks
Hello, can someone please tell me how many cups is 200g Samolina. Thanks
The much awaited new edition of My Favourite Recipes has just been published in Singapore! You can write to sallych@landmarkbooks.com.sg to place an order. It'll be great if you could share this news with the followers of your blog.
Thank you very much. I am going to order this book and share it with all my friends. Do you post to Sydney Australia.
Finally! A sugee cake recipe that doesn't use at least 20 eggs! Can't wait to try your recipe. Hopefully it will turn out good enough for me to make it this Christmas. I had been meaning to try and improvise some of the sugee cake recipes I've got but with a tot to look after I don't have the time nor the energy to go thru the trial and error. Thanks once again. Will keep you informed as to the outcome. Btw can we use the normal almond meal we get from the supermarkets or does the almond have to be coarse to make the recipe work?
Hi Evengeline, I have not tried almond meal. Always used the almonds themselves. As I prefer to have some texture and nuttiness in my sugee cakes, I usually use half of coarsely ground almonds and half roughly chopped almonds. You may also want to try using blanched almonds with the skin all off or whole almonds. The flavour and texture is different. They all will work, just a matter of personal taste and preference. I use the whole almonds as I like the nutty earthy flavour and grainy texture. If you prefer the cake light and fine, its better to use finely ground almonds that is blanched.
Hi...i would like to try the above semolina cake...the recipe ask for 3 tabsp of plain flour... pls confirm it is 3 tabsp only? Kindly confirm..i would like to try out this weekend. many thanks
Yes, it is only 3 tablespoons. I've made 8 cakes for this Christmas.
Hi There.....love your suggee cake. Do you have the recipe for (1) Pung Susie (it's a roll stuffed with minced pork/chicken) and (2) Bluedah (the spelling is definitely incorrect but go by the pronunciation...blue...dah). These cakes hold wonderful memories of Christmas when the whole household smell of so Christmasy with all the baking going on. Incidentally, this bluedah is made up of (as far as I can remember) about 40 egg yolks, some butter, little flour perhaps some sugar but the important ingredient my grandmother used was 'toddy' as a rising agent. This is the most heavenly cake I've ever eaten and if you could provide the recipe you would have my eternal thanks. The problem is, as kids all we did was eat and enjoy the food my grandmother made. Never thought of recording her recipes. Merry Christmas to you and a great, wonderful, new and bright New Year....Linda
I think you will find bluder cake is such a rare thing to come by - mostly because toddy is practically impossible to find. Furthermore, 40 eggs too much to be in one cake. I have an Indonesian bluder cake recipe but it,s more a bread, without the usual rising agent. If you can find Ellice Handy's My Favourite Recipes, pang susi is in there.
Hi this is chris . I live in a very humid country so when you soak overnight do you leave it out in the open ? If so at temps of 29 degrees wont the butter turn bad if left overnight? Some recipes suggested to fry the semolina.What is the reason for soaking the semolina in the butter for such a long time. Would an hour suffice or would it make a difference to the taste and texture of the cake
Hi Chris, I usually make sugee by stir-frying the semolina lightly until golden brown. It helps in the texture and I find the flavour richer but it does make the cake a little drier which I compensate by adding about 50 ml milk in the batter. I do soak the cooled, fried semolina in the melted butter for overnight, it helps make the cake less dry. Nope, the butter didn't turn sour. Its hot and humid Singapore here.
I did it last Sunday...Malaysia's temperature is about 30 degrees centigrade...soaked it at room temperature....butter did not turn bad,the cake's texture turned out just great.I guess the soaking had a lot to do with the texture. I tried on one recipe that did not instruct to soak overnight...the cake's texture was not fluffy as ND14's recipe. I did not fry the Semolina. I fully recommend to anyone who wants to bake....you will love it! Merry Christmas and A Great 2010!
Your ingredient - baking soda or baking powder is used to add to the plain flour??
My apologies, I've edited the ingredients to baking powder. Thank you for correcting.
Hi Farra It is baking powder. Hope you will enjoy the cake.