Dark Brown Sugar Ma Lai Koh

Ingredients

3 large eggs

160g evaporated milk

3 tbsp pandan juice (or plain water)

180g plain flour

190g dark brown sugar

1 tsp instant yeast

1/4 tsp salt

1 tsp baking soda

1 tsp baking powder

50g corn oil

Directions

• prepare and line bamboo steamer with parchment paper
  
• in a bowl, beat egg lightly with evaporated milk and pandan juice
• in another bowl, mix flour, dark brown sugar, yeast and salt using a whisk till combined
• add in the pandan egg mixture and mix again
• sieve the batter, cover the bowl and proof for 2hours
• after 2hours, get ready the steamer and bring the water to a rolling boil
• take out 3-4 tbsp of the proofed batter into a small bowl and add in the baking powder and baking soda
• mix in the oil till evenly combined
• add to the rest of the batter and fold till well blended
• pour batter into steaming basket and steam in medium high heat for 40mins (do not open the steamer for 30min or the cake will collapse)
• unmold the cake and cool on a wire rack

Foodnote: Saw the recipe from youtube and got the recipe here. Turns out soft and fluffy. Not very sweet. Delicious.

Bening Bayam / Spinach Soup

Ingredients

spinach

dried anchovies

onion

garlic

chilli

salt

sugar

msg (optional)

Directions

• in a pot, boil water with chopped garlic, onion and chilli
• add in washed dried anchovies
• add in spinach in boiling water together with salt, sugar and msg to taste
• turn off the heat

Foodnote: Simple nutrituous comfort soup. Nice to eat with just fried egg, sambal belacan and fried fish. I was gifted the japanese spinach by my niece. Cooked half into soup and planning to add it to fried noodle the following day.