Pandan Coconut Sandwich Cookies. Hiya!
Hope everyone had a great weekend, here in Australia we had a long weekend which is why this post is coming a little late. As expected, the last week has been completely nuts with the wedding and then a week spent with my relatives visiting from overseas. I am exhausted, but in a good way. The wedding was amazing, A & I had such a perfect day and night and we were so happy to celebrate with all our closest family and friends.
Even with all fingers and toes crossed and my Mum doing an anti-rain dance, it poured the entire day and my dress got a little muddy but we didn't let it affect the day at all. These are some of the flowers that we brought back from the wedding, our house was full of lovely smelling flowers all week. The cookies are REALLY good, in fact they tasted so good on their own that we polished off half a batch before I made the filling. My one big tip when making these biscuits; make sure you leave the dough to rest for a long time. Pandan Coconut Sandwich Cookies. Sweetened Condensed Milk Pound Cake. Sweetened Condensed Full Cream Milk.This is something Malaysians haven't tasted for many many many years.... more than 10 years.
FYI, what is sold in Malaysia is Sweetened Creamer, or Sweetened Condensed Filled Milk (It's not real milk, it's mixed with palm oil. Even this has dissappeared from the market shelves these few years)Many Malaysians do not realise this, as when I chatted with them on this matter they went "Huh?? Is it? They've changed? " I even emailed Nestle on this matter many years back, and they did respond to me saying that it is no longer sold in Malaysia for many years, but it is available in Singapore.
My dear Malaysians, Read the labels!!! Condensed Milk Pound Cake. I saw this particular cake making its round among the food bloggers.
This cake reminds me of a cake I used to bake many years ago which used condensed milk too. We always have condensed milk in the fridge as my mother used it to make our hot drink like Milo (hot chocolate) and coffee. I stop making it as I don’t buy condensed here as we don’t use it in our hot drink. Here is the recipe I used for many years and it always turn out great. This cake was perfect in every way.
Ingredients: 2 sticks/1 cup/226 grm of butter100 gram of sugar½ cup condensed milk5 eggs250 grams flour1 tsp of baking powder1 tsp vanilla½ tsp salt 1. Note: For the chocolate swirl, take 4 tablespoon of the batter and mix it with 2 tbsp of dark coco powder. When brûlée goes bad: Lemon Coconut Cheesecake Bars. Amélie Poulain cultive un goût particulier pour les tous petits plaisirs.
Elle aime plonger sa main au plus profond d’un sac de grain... briser la croûte des crèmes brûlées avec la pointe de la petite cuillère... et faire des ricochets sur le Canal Saint-Martin. ~ Le fabuleux destin d'Amélie Poulain. Amelie cultivates a taste for small pleasures. She likes dipping her hand into sacks of grain, cracking crème brûlée with a teaspoon and skipping stones at St. Martin's Canal ~ Amelie These were meant to be brûlée bars. But despite what people tell you, you just can't brûlée properly in the oven. So I just topped the rest of the Lemon Cheesecake Slices I made for our Baking for Hospice Fifty Shades of Yellow round with crunchy toasted coconut making them Lemon Coconut Cheesecake Slices. Whining about my lack of flame throwing equipment aside, the toasted coconut was a great substitute.
These cheesecake slices are criminally easy both to make and to eat. Lemon Coconut Cheesecake Bars 1. Zebra Cake. I got this recipe from Jo's Deli & Bakery with some minor changes.
I didn't do the swirl properly and it didn't turn out as pretty as Jo's cake. I really like this cake as it's really light and soft. The next time I am going to use the same recipe but replace the cocoa powder with green tea powder. Ingredients : 6 eggs110g sugar150g cake flour1/2 tsp baking powder1/2 tbsp emulsifier/ovalet (optional)100g butter, melted30g condensed milk1 tsp vanilla essence (optional)2 tbsp cocoa powder )1 tsp of instant coffee )Mix this 2 ingredients with 3-4 tbsp of hot water 1.
Note : Emulsifer is a stabilizer for cake batter when beaten rapidly, provide delicate and soft texture to cake.