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For more info about HOMEGA, feel free to contact/whatsapp:
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Pandan Layer Cake😍

Ingredients:
1 pc 9-inch round pandan sponge cake (Please refer recipe: (https://mykitchen101en.com/pandan-sponge-cake/)

Ingredients for pandan layer:
450 ml pandan juice*
450 ml thick coconut milk
95 g mung bean flour/green bean flour**
20 g custard powder
450 ml plain water
170 g sugar
3/4 tsp salt
2 tsps agar-agar powder

*Pandan juice: Blend together 450 ml of water and 70 g of pandan leaves until fine, extract 450 ml of pandan juice.)
(**Green bean/mung bean flour: It is actually the starch of green bean, sometimes labelled as “green pea flour”. It is NOT the green bean powder ground from whole green bean. You may replace it with Hoen Kwee flour which is usually available at supermarket if you can’t find green bean starch.)

The steps are written below in the picture👇👇👇

Credit goes to https://mykitchen101en.com/pandan-layer-cake/

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For more info about HOMEGA, feel free to contact/whatsapp:
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Pandan Coconut Milk Butter Cake

Ingredients for meringue:
5 egg whites (grade A/size L, room temp.)
100 g (1/2 cup) fine sugar
1/4 tsp cream of tartar

Ingredients for batter:
5 egg yolks (grade A/size L, room temp.)
100 g (1/2 cup) fine sugar
1/2 tsp fine salt
250 g melted butter (salted)
80 g thick coconut milk
50 g pandan juice*
280 g (2 cups) cake flour (low protein flour)
1 1/4 tsps baking powder
(*Pandan juice: Add 60 g of water to 30 g of pandan leaves, blend until fine, extract 50 g of pandan juice.)

Credit goes to https://mykitchen101en.com/pandan-coconut-milk-butter-cake/

Customer can now sleep comfortably as there are no more chest pain👍🥰

For more info about HOMEGA, feel free to contact/whatsapp:
☎ 012-7181042 (Steve) https://wa.link/xexblf

Blue Pea Angku Kuih (Low-Sugar Pumpkin Sweet Potato Paste)

Ingredients for pumpkin sweet potato paste filling: (Yields: about 250 g)
1. 200 g yellow sweet potato (diced)
2. 80 g pumpkin (diced)
3. 3-4 pcs pandan leaves
4. 1/8 tsp fine salt
5. 25 g fine sugar
6. 60 g plain water
7. 2 tbsps cooking oil

Ingredients for dough for skin: (Yields: about 390 g)
1.100 g + 100 g glutinous rice flour
2. 60 g hot water (about 70°C)
3. 90 g blue pea flower juice*
4. 20 g icing sugar
5. 2 tbsps cooking oil

Follow the image below for the steps👍
Credit goes to https://mykitchen101en.com/blue-pea-angku-kuih-low-sugar.../

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For more info about HOMEGA, feel free to contact/whatsapp:
☎ 012-7181042 (Steve) https://wa.link/xexblf

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For more info about HOMEGA, feel free to contact/whatsapp:
☎ 012-7181042 (Steve) https://wa.link/xexblf

Pandan Honey Kasutera (Japanese Castella Cake)

INGREDIENTS:
1. 4 large eggs (room temperature) about 50 grams each without the shell
2. 125 gr granulated sugar
3. 30 gr milk
4. 40 gr honey
5. 1 tsp pandan essence
6. 100 gr bread flour I don't recommend all-purpose flour
7. 1/8 tsp salt

INSTRUCTIONS:
1. Things to do before you start working on the recipe:
Preheat oven at 350 F (180 C). If your oven has top and bottom heat, you may want to adjust by lowering temperature by about 15 degrees. It is VERY important that the eggs are at room temperature.

2. Oil the baking pan or use a non-stick spray. Line the bottom and sides with parchment paper

3. Sift the bread flour with salt. This extra steps will aerate the flour, remove lumps so that it's easier to mix into the batter at a later step

4. Warm the milk with honey to lukewarm on the stove. Do not boil or the milk will separate. Add pandan essence and set aside

Beat the eggs:
1. Beat the eggs in a stand mixer with a whip attachment on speed 8 for about one minute. Then increase the speed to 10 and add sugar in 3 batches, about 1-minute interval each time. Beat until the mixture is tripled or even quadrupled in volume, thick, and creamy. This may take about 5 minutes over high speed. If you use a hand mixer, this will take much longer. We call this "ribbon stage"

2. If you put a toothpick in the batter. It will stand without falling. You can also test the consistency by lifting some of the batter with the whisk and the batter should drop down in trail and remains visible before disappearing into the batter. It is VERY important to beat to ribbon stage. It took me about 5 minutes with stand mixer at speed 10

Incorporating flour mixture and liquid:
1. You can stop the mixer and do this manually by hands OR lower the speed of the stand mixer to 2 and add the honey into the batter and let it beat on low speed until combined, about 20 seconds or so

2. Add 1/3 of the flour mixture over low speed, then add the next 1/3 until you run out of flour. The flour may not be thoroughly combined and you will still see some on the side of the mixing bowl. Don't worry, don't try to beat until they are combined. Stop the mixer and use a rubber spatula to gently scrape the sides of the bowl and gently fold it into the batter using the swipe down and fold over motion until you no longer see any pockets of flour. Do not overmix

Baking:
1. Pour the batter into the prepared pan. It should be only about 3/4 full. You can bake the remaining extra in a smaller pan. Tap the pan on counter 3-4 times to release any large bubbles. Use a skewer or a chopstick to draw a zigzag to pop any large bubbles inside the batter

2. Put the pan in a preheated oven, middle rack and bake for 10 minutes and then lower the heat to 320 F (160 C) for 40 minutes or until cake is no longer jiggly and the top is dry to touch and feels bouncy

Cooling down:
1. Remove from the oven and drop the pan on the counter 2-3 times to minimize shrinkage. Lift the cake out from the pan by grabbing the parchment paper. Trim off excess parchment paper that extends up so it won't ruin the surface of the cake when you flip it over later

2. Spread a parchment paper or a silpat on a counter. Brush some oil on the parchment paper. Flip the cake upside down on top of it to let it cools down completely. I leave it for about one hour

Age the cake:
1. Once it has cooled down I didn't peel off the parchment paper off the cake. I wrap it with a parchment paper and staple the paper to secure, then wrap a cling plastic wrap around it. I don't want the plastic to touch my cake directly. You can peel off the parchment paper off the cake then wrap with a cling wrap directly if you don't mind. Then let the cake age at room temperature for 2 days. Some people age the cake in the fridge for 1 day. You can do either way

To serve:
1. Carefully remove the plastic wrap. Trim the 4 edges and slice with a serrated knife to serve. Japanese castella is served as is without any cream or topping. It is perfect with a cup of tea or coffee

To store:
1. The cake can be kept at room temperature in an air-tight container for 3 days

Credit to https://whattocooktoday.com/pandan-honey-kasutera.html

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1 bottle of HOMEGA delivered successfully to our beloved customer in 3 days time😊

For more info about HOMEGA, feel free to contact/whatsapp:
☎ 012-7181042 (Steve) https://wa.link/xexblf

EASY HOMEMADE TIRAMISU

INGREDIENTS:
Custard Filling:
▢60 ml dark rum
▢2 tsp vanilla extract
▢50 grams butter, cut into cubes
▢250 grams Mascarpone cheese

Custard Filling (Milk Mixture):
▢420 ml milk
▢100 grams sugar

Custard Filling (Egg Yolk Mixture):
▢60 ml milk
▢50 grams sugar
▢35 grams all-purpose flour
▢6 egg yolks, large eggs

Coffee Mixture:
▢240 ml coffee, strong coffee (espresso)
▢100 ml kahlua, coffee liquor

Tiramisu Base:
▢32 ladyfinger cookies, Savoiardi ladyfinger cookies

Topping:
▢2 tbsp Cocoa powder, unsweetened

Credit to https://www.huangkitchen.com/easy-homemade-tiramisu/

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For more info about HOMEGA, feel free to contact/whatsapp:
☎ 012-7181042 (Steve) https://wa.link/xexblf

Kuih Bingka Ubi Kayu (Baked Cassava/Tapioca Cake) - Egg or Eggless version

INGREDIENTS:
With egg version:
500 gr frozen grated cassava (thawed) 1.1 lbs. squeeze out extra liquid if you think it's too much liquid after thawing
150 gr sugar 12 Tbsp
120 ml coconut milk 8 Tbsp
20 gr cooking oil 1 Tbsp
1 large egg about 50 grams without shell
1/4 tsp salt
1 Tbsp tapioca starch you can use arrowroot starch, potato starch, or cornstarch

Eggless version:
500 gr frozen grated cassava (thawed) 1.1 lbs. squeeze out extra liquid if you think it's too much liquid after thawing
150 gr sugar 12 Tbsp
250 ml coconut milk 1 cup
20 gr cooking oil 1 Tbsp
90 gr grated unsweetened coconut 1/2 cup, thaw if frozen
1/4 tsp salt
1 Tbsp tapioca starch you can use arrowroot starch, potato starch, or cornstarch

INSTRUCTIONS:
If you use fresh cassava:
Cut the cassava into about 2-inch chunks. Place them in a blender (in batches, not all of them at once). Add a bit of water to get it going and blend until it turns into fine pieces. Once all of the cassava has been processed, squeeze the liquid out. AS MUCH AS YOU CAN. But save the liquid that you squeeze out. Let the liquid sit while you prepare other things. The starch will sink to the bottom. Carefully discard the liquid and add those starches into the cake batter later. This is important because the starch contributes to that springy texture

Prepare the cake batter:
1) Preheat oven at 375 F (190 C). Place all ingredients in a mixing bowl and stir to mix until combined.

2) Line the bottom of the pan with a banana leaf or parchment paper. I just use non-stick cooking spray. The cake is easy to remove once it cools down and won't stick to the pan

Bake the cake:
1) Pour the batter in and smooth the top with rubber spatula the best you can. It won't be perfectly smooth. Place this inside the oven, 3rd rack from the top and let it bake for the next 60 minutes (1 hour). The cake shouldn't jiggle when you shake the pan. If you insert a skewer, it may not come out entirely clean because it's still very hot

Brown the top:
Turn the broiler to low and put the cake back into the oven and let it brown. Do not walk away and let it brown until it has that nice golden brown, about 3-5 minutes. Remove from the oven completely and let it cools down for about 1 hour before cutting

Storing:
The cake can be stored at room temperature for 2-3 days if it's not too humid, otherwise, store in the refrigerator for up to 1 week. The cake will harden once you refrigerate and it's normal. You can reheat in a microwave or loosely wrap them in a foil and use a toaster oven or an air-fryer or oven to reheat at 350 F for 5 minutes or until warm and the cake is soft. I do not recommend freezing the cake because the texture changes

Credit to https://whattocooktoday.com/bingka-ubi-kayu.html

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