Bebe Chiffon (Amy Beh)

T.H.E R.A.M.B.L.I.N.G.S

TRAFFIC JAM! Gosh, who likes to be trapped in one? If given a choice, I bet, nobody in a good state of mind will ever want to be in one.

But just now I took the wrong way at the wrong time. Hmm it seems that my instinct is not with me today! I was on my way to drop the three boys to the Masjid for the Friday prayers. They have more than three choices of Masjid to go to, but my son wanted to go to the one that Saerah sends them every Friday. Since she was busy today, I had offered to drop the boys. Little that I know, I'll be stuck in the traffic jam. Normally the road is clear, and Saerah was surprised when I told her of our ordeal.

Luckily, now that I am more familiar with the roads, I managed to detour via the highway to get to another Masjid and the boys managed to perform their Jumaa prayers. Alhamdulillah.

Moral of the story : When Mr Hubby is driving and you're sitting at the passenger's seat, pay attention to the road and not toying with the phone... hahaha.... macam tak masuk je dalam cerita kat atas ek? Ada mama kesah? Ahaha....

T.H.E R.E.C.I.P.E

Saw this sweet looking baby chiffons at Kak Rus's Fotopages and decided to give it a try. Thanks Kak Rus and Amy Beh for sharing the recipe with us.

BEBE CHIFFON
Posted by MamaFaMi
Source : Kitchen Secrets - Amy Beh via Kak Rus

Ingredients A :

3 large eggs
135g caster sugar
1 tablespoon ovalette (cake emulsifier)
1/2 teaspoon vanilla essence
180g superfine flour*
1/2 teaspoon double action baking powder* (sift together)
150 ml evaporated milk
food coloring of your choice (I used pink and purple)

Ingredients B : mix well

1 cup freshly grated coconut (white)
1/4 teaspoon salt
1 tablespoon cornflour/maziena

Method :

1. Prepare the steamer. Grease the mini chiffon mould with a bit of cooking oil. Press B onto the base of the mould.

2. Using a mixer, beat eggs, sugar, vanilla essence and ovalette till light.

3. Add the sifted dry ingredients, a bit a at time and beat continuously.

4. Pour in the evaporated milk. Continue beating.

5. Divide the mixture into three bowls and add the coloring. Stir to mix.

6. Pipe the mixture into the mould till the top.

7. Steam for about 15 minutes.

8. When done, remove from the mould and ready to serve.

Have a nice day!

Kek Batik Arora

T.H.E R.A.M.B.L.I.N.G.S

Practise makes perfect. I agreed to the max! I used to be fluent in English, be it in writing or conversing, especially when we were staying abroad for a good 10 years (3 years in Sri Lanka and 7 years in Malawi, Africa). Why was I fluent then? Because I had no choice but to speak in English. Nobody understands Bahasa Melayu over there except for the few Malaysians who were there during our first few years being there. Even with the housekeeper, I had to speak in English. So, whether I like it or not, I am forced to speak in English and that helps. And that also contributes to my writting in English. But now, at times, I find it hard to write. That explains the lack of ramblings nowadays! Other factor, maybe because I hardly read English books nowadays. Hmmm got to start reading English novels again huh?

But one thing for sure, when I am 'advising' or 'leter-ing' my children, I do it in English and guess what... I find no trouble at all finding words to say! Hahahaha... poor kids!

T.H.E R.E.C.I.P.E

Saw this cake almost everywhere. Just can't help but to try it out myself especially after looking at Mat's beautiful cake. With hope to get something like his, I started my project yesterday. But sad to say, it didn't turn out as nice as Mat's, not even close. Huhuhu... but then, the feedback from my dear neighbour Saerah, made my day. Thanks dear!

To be honest, I don't really know the origin of this recipe. I took it from Mat's Blog. He took it from Yatie's Blog who got the recipe from Cida. Thank you to all of you for sharing the ideas and the lovely recipe.

KEK BATIK ARORA
Posted by MamaFaMi
Adapted from : Che Mat Gebu

Ingredients :

250g butter
100g castor sugar
3/4 cup condensed milk
250g flour*
2 teaspoons baking powder*(*sift together)
6 large eggs
1 teaspoon ovalette
Rose essence
4 food colorings - pink, yellow, green and blue
1/2 teaspoon chocolate emulco

Note : Mat Gebu used the following colors and essence for his lovely looking cake :

5 essence and food coloring
Orange color = orange essence
Red color = strawberry essence
Purple color = blueberry essence
Brown color = chocolate emulco
Green color = pandan paste

Method :

1. Heat oven at 180C. Grease a bundt-pan with a bit of butter and dust with a bit of flour. Remove the excess flour. Since I am using the silicone bundt pan, I skip this step.

2. In the mixer bowl, cream butter, ovalette and sugar. Add condensed milk and continue beating.

3. Add eggs, one at a time. A minute after each addition.

4. Fold in flour using a spatula.

5. Divide the mixture into 5 small bowls and add essence and coloring into each bowl. Mix well and pour into a piping bag.

6. Pipe the mixture into the bundt pan, one color at a time. Repeat the process till all the mixture is used up.

7. Bake for 45 minutes or till the cake tester, inserted into the cake, comes out clean.

8. Remove from the oven and let it cool. Cut and ready to serve.

Have a nice day!