Hokkaido Cupcakes

 

Source:  Nasi Lemak Lover and Lite Home Bake with some changes in red. 

Ingredients:
 
3 egg yolks
25g caster sugar
35g corn oil
60g milk (substitute with orange juice)
1 tsp vanilla extract
70g cake flour (substitute with plain flour)
1/2 tsp baking powder 
3 egg whites
20g caster sugar
1 tsp lemon juice (substitute with 1 tsp cream of tartar)
Icing sugar for dusting

1. Preheat oven to 170C.
2. Sift flour and baking powder twice.  Set aside.
3. Using a handheld electric beater, beat egg yolks and sugar until pale in colour.  Add in oil,  milk and vanilla extract.  Mix well.  Beat the mixture into flour.  Set aside.
4. Beat egg white until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar in 2 additions and beat  until stiff peaks form.
5. Fold 1/3 egg white into egg yolk batter.
6. Fold in balance egg white until well combined.
7. Fill in paper cups to almost full.
8. Bake for 18-20 minutes.  I left cupcakes in oven with door ajar for 5 minutes before removing them to cool completely.
9. Transfer the cupcakes onto a wire rack and turn them upside down to cool completely.
10. Dust some icing sugar on the cupcakes before serving.

Kerabu Bihoon (Rice Vermicelli Salad)

Ingredients: 

400g rice vermicelli (soaked in water until softened)
10 shallots, finely sliced
1/2 cup lemon juice (approx)
2 tbsp sugar
150g dried shrimps (washed and chopped)
200g prawns (shelled and deveined)
2 tbsp finely chopped torch ginger flower (bunga kantan)
3 tbsp dessicated coconut, light toasted and pound
3 tbsp fried shallots
1 small cucumber, julienned
1 small carrot, julienned
some mint leaves, shredded
some coriander leaves, chopped


Dressing:
100ml lemon juice
1/2 tbsp sugar (or to taste)
1/2 tbsp salt
6 tbsp fish sauce (or to taste)
6 tbsp sambal belacan
3 tbsp fried shallot oil

• Blanch vermicelli  in a pot of boiling water.  Drain and rinse under cold running water,  then drain well.  Set aside.
• Marinade finely sliced shallots in lemon juice and sugar.  Set aside.
• With 1 tbsp of oil, stir-fry dried shrimps until fragrant and pound.  Set aside.
• Fry or boil prawns until cooked.
• In a large mixing bowl, combine all the ingredients together and toss well to mix. 
• Serve immediately.

Vanilla Chiffon Cake

A recipe taken from Okashi Sweet Treats Made With Love by Keiko Ishida with slight modification.


Ingredients: (for a 20cm chiffon)

(A)
5 egg yolks
20 sugar
60g oil
70g soy milk
70g cake flour
1 vanilla pod (scrape the vanilla bean out)
pink colour gel

(B)
5 egg whites
85g caster sugar
1/2 tsp cream of tartar

• Preheat oven to 160 degrees C.
• Beat egg yolks and sugar until thick and pale.  Gradually add in oil, water and vanilla bean. Beat until well combined.
• Sift flour into a mixing bowl.  Gradually whisk in the egg yolk  mixture in a slow and steady stream.
• In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
• Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches. 
• Divide the batter into two lots and add in colour.
• Pour batter into an ungreased tube pan. 
• Bake for about 45 minutes or until cook.
• Remove cake from the oven and invert the pan to cool.
• Unmould the cake when it is completely cool.