A very good morning to all of you! I hope everyone is keeping well...
Did you turn off the lights yesterday night from 8.30pm till 9.30pm? I turned off the lights at 8.25pm till a few minutes after 9.30pm. Why earlier? Because Akademi Fantasia 8 starts at 8.30pm and I am just too lazy to get up and off the switch once I am comfortably sitted right infront of my TV. Hahaha... And why a few minutes after 9.30pm mama? Hmmm... just! This year, there were less dark houses around my neighbourhood compared to last year's Earth Hour Campaign.
While in the dark, I watched AF8, alone. Hubby went upstairs to watch his golf and Syahmi, watching his own channel. The second AF8's concert was just so so to me. And my favourites are still Adira and Iwan.
Right, now for the recipe to share. I came across this recipe at Ayu's Blog. Fell in love at first sight with her cakes. If only it was daytime when I saw the recipe, I'm sure I would have tried it straight away. But because that was just before midnight, I don't want to wake the whole neighbourhood up with the sweet sound of my mixer! Hahaha... Thank you Ayu for sharing this lovely and soft recipe. I followed the recipe that she had altered and also made a few adjustments to her altered recipe. Allow me to post the recipe here for others to try. To those who wants the Malay version of this recipe, kindly visit Ayu's red bean cake entry.
RED BEAN CAKE
Source : Ayu
15 floral baking tins
enough red bean paste (I used the readymade paste)
3 large eggs
2 tablespoons honey
350g plain flour
50g corn flour
2 teaspoons baking powder
1 teaspoon vanilla essence
50g almond slice (I substitute with almond nibs)
enough chocolate rice (I added)
1. Grease each baking cup with a little margarine and flour.
2. Beat eggs, sugar and honey in a mixer for 2 minutes. Add in ovalette.
3. Add plain flour, corn flour and baking powder. Mix till fluffy.
4. Add water and vanilla essence. Mix well then remove from mixer.
5. Pour in 100ml oil and mix well using a wooden spoon.
6. Spoon1 tablespoon of mixture into the prepared cups. Top it with a bit of red bean paste and cover with mixture till 3/4 full.
7. Sprinkle with almond nibs and chocolate rice. on top.
8. Bake in a preheated oven at 175C for 25 to 30 minutes.