October 13th, 2013
I made this ‘ants nest cake’ about a couple of month ago and Little Bee loved it. As tomorrow will mark the Day of Arafat, marking the final day of Haj, I decided to make kek sarang semut, so I could have something sweet at the end of sahur (morning meal before the start of fasting) and for iftar, when I break my fast… plus Little Bee would love it for pudding.
200g caster sugar
2tbsp condensed milk
1tsp bicarbonate soda
- Heat the sugar in a pan. Once melted with a slightly burnt smell, carefully add the water and dissolve the sugar. Add butter and set it aside to cool down.
- Whisk the eggs and add the condensed milk, flour and bicarbonate soda. Once whisked through, add the melted sugar.
- Pour the mixture into a greased baking tray and leave it to stand for a couple of hours.
- Prepare the steamer and steam the mixture for about 1 hour 15 minutes.
That’s it really. Once it’s cooled down, it’s ready for you to demolish it.
sarang semut mixture
steaming in the steamer
didn’t turn out smooth today
but still turned out yummy
I think most recipes will use about 1/2 cup of condensed milk but I find it that too sweet! But you can add more if you have a sweet tooth
September 1st, 2013
Little Bee will be four tomorrow. Ever since we went to Legoland late March, she’s been asking for a Lego cake for her birthday.
So… today… I made her a Lego for her to take to nursery.
A very messy Lego cake
There are three cakes stacked up on top of each other. Blue ‘brick’, pink ‘brick’ and yellow ‘brick’.
I hope she’ll be happy with it when she sees it tomorrow.
August 17th, 2013
It is named sarang semut cake as… when you cut it… it looks like an ants nest.
It has been years and years since I made this cake. And I did promise my friend Jue that I would make it for the makan meet up yesterday but… laziness struck. Well, actually lack of time and tiredness rather than laziness but if I did have more energy, I would have made it. It just takes a long time… the waiting that is and the steaming.
But when I woke up this morning I decided to give it a go.
Since I haven’t made it since I was a teenager… the recipe is, at the moment, guess work and boy is it sweet! I’ve just put on 5kg just eating a couple of slices!!! Need to tweak the measurements a bit before I could offer it as consumption… but it is still nice to have with a nice cup of hot tea.
Little Bee says it’s spongy… like Spongebob
April 22nd, 2013
When it comes to food, I am easily influenced. My friend Jue put up a photo of kuih bakar (burn cake… literal translation) and I went all excited and started to think ‘I HAVE TO MAKE THIS’!
So I did. Big muffin tin for me and little cupcake tin for Little Bee.
And I am lucky that I have Little Bee by my side who is always willing to give a helping hand.
6 pandan (screwpine) leaves
160g caster sugar
250g plain flour
250ml santan (coconut milk)
- Heat the oven at 180C or gas mark 4.
- Put the water and pandan leaves in a blender and whiz. Pour it into a bowl through a fine sieve to get the pandan water. You can also use 1/2 tsp pandan paste if you have it and add about 50ml water.
- Add sugar, flour, coconut milk and eggs into the bowl and whisk. You can also just whizz them in a blender but my Little Bee insisted on whisking
- Oil the cake pan, muffin pan or cupcake pan (whatever you choose to use) and put it in the oven until the oil is nice and hot. Take the pan out and pour the mixture in. Sprinkle some sesame seeds and put it in the middle of the oven for about 40 minutes. Let it cool and it’s ready to eat
April 13th, 2013
Little Bee had a playdate yesterday and we decided to make a cake… well, I thought her playdate mommy would appreciate cake and coffee so it was more for us mommmies than the kids… but Little Bee doesn’t mind as she loves being my good little helper.
I did make this cake before but it was a rush and I didn’t let it cool down properly that it was crumbly when I sliced it up. But it was still lovely… at least I thought so and that’s why I decided to make it again.
The recipe is adapted from the BBC Good Food page here. I don’t have an electric mixer and mix by hand and I didn’t make the icing as I do think that I personally do not need extra calories
25g poppy seed
185ml warm milk
185g unsalted butter, soften
220g caster sugar
300g self raising flour
1 lemon’s rind, grated
- Put the poppy seed and milk in a bowl and set aside.
- Mix the soft butter and caster sugar until light and fluffy. Add the eggs one at a time and continue mixing. Add the flour and poppy seed and milk mix, alternating between the two (I did it three times as in a third of the flour and then a third of the milk and poppy seed, mix and then again until all are mixed together). Add the lemon rind and mix further.
- Pre heat the oven at 180c or gas mark 4 (I did it now so I won’t waste any gas )
- Lined the bottom of a 10cm x 20cm loaf pan with baking paper and lightly butter the side. Pour the mixture in and bake on the middle of the oven for 40 minutes. After 40 minutes, cover the cake with tin foil to avoid browning, and bake for another 30 minutes or until a skewer inserted in the middle comes out clean. Let it cool in the tin on a wire rack for about half an hour. Tip it out and let it cool further on the wire rack or just slice it up as it’s nice to have cake when it is nice and warm
I baked it much longer as 40 minutes, which was the recommended time on the original recipe, was not enough in my oven. Your oven might be more high tech than mine so 40 minutes might be enough.
September 3rd, 2012
As requested by Little Bee for her third party, I made it ghost themed for her to have with her friends in nursery…
So I made her ghost cake.
Some gingerdead men.
And party bags.
She won’t remember all these effort of course but for a few moments, she was happy.
Happy third birthday Little Bee… now, mama is going to rest until your fourth birthday is on the horizon.
August 30th, 2012
Another day, another cake. Again I got the recipe from Joy of Baking here.
So last night I baked these. I decided to try out the two new tins I bought as I need to see how the cake will stack up. And it was fine. But I do think I might need to make two small ones on top to make the ghost taller.
Anyway, this morning I gave Little Bee a piece and she said ‘I don’t like it’.
Not to panic. I’m going to make the icing later tonight and see what she says about the cake with the icing on!
If she still hates it… I guess I could work with the chocolate banana cake.
August 29th, 2012
This is the first of my Ghost Cake experiment. I need to find a recipe that I think would be ideal for this idea I have in my head.
Unfortunately, yummy as this cake is, it needs big shallow cake tin and this is just not good for what I have in mind.
I got the recipe from Joy of Baking here and as I tried it on a smaller cake tin than recommended, the cooking time took longer and by the time I gave up, the skewer still came out a bit damp.
A disaster, but not a total disaster. Little Bee had a couple of little pieces in the morning and liked it.
May 12th, 2012
After falling off the swing and being stung by nettle in the garden, I decided that Little Bee shall have some indoor activity today. She wanted to bake and these were what she made
I got the recipe off here. I… excuse me… Little Bee followed the recipe to the t so you could just click on the link if you’d like to try it out. Seriously easy! Oh… we used red colouring instead. Little Bee loves sprinkling the decorations… and eating them… and with sugar overload, it took a while to settle her to sleep this evening. *sigh*
Tomorrow, we’ll go back to the garden as I’ve pulled out most of the nettle… plus we have some broadbeans to repot.
January 3rd, 2012
I saw a picture of the cake on Almost Bourdain and was salivating. As it was coming to Christmas and time for celebration, I decided to bake, yet again
Sicilian Orange Cake
250g lightly salted butter at room temperature
250g unrefined caster sugar
2 orange zest
250g self raising flour
85ml freshly squeezed orange juice
for the icing:
80g unrefined icing sugar
2tbsp freshly squeezed orange juice
- Preheat oven at 170C/gas mark 3. Grease a round cake tin and line it with baking paper.
- As it is winter at the moment, I soften the butter a bit further in the microwave, medium heat for 30 seconds. Cream the butter and sugar for about 5 minutes. Beat in the eggs one at a time, mixing well each time. Beat in majority of the orange zest, keep about 1 tsp to the side for garnishing. Add all of the flour and mix well. Slowly mix in the orange juice.
- Spoon in the mixture in the baking tin and bake it in the middle shelf for 50 minutes or until a skewer, inserted in the middle of the cake, comes out clean.
- Leave the cake to completely cool down in the tin on a wire rack. As the cake is cooling, mix the icing sugar and orange juice. Take the cake out of it’s tin and remove the baking paper. Place it on a plate and pour the icing mix onto the cake, letting it drip down the side. Sprinkle the left over zest on top of the cake and it is now ready to be served!