DIY Popsicle #003 : Banana Puree Popsicle

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First, an easy ice cream recipe : Always stock a small tub of frozen cut bananas in the freezer, that is all you need to make “healthy, sugar-gluten-dairy free, single ingredient ice cream” on a hot day.

Just puree the frozen fruit in a blender till they look like sticky “cream”, you may need to start-stop the blender a few times and use a spoon to move the frozen bananas around so that they get into the blades.

The end result is so close to the real thing; tastes, melts and glides around in your mouth just like normal ice cream, minus the guilt.  You can re-freeze the puree to get a firmer texture, but I usually can’t wait, just scoop them out and serve direct on a cone, sometimes with toppings like chopped almonds or peanuts.  Today, I blended more bananas and mold them into popsicles.

For the today’s popsicle recipe,  I blended a bit of natural yogurt with the banana puree made from 2 large bananas.  This is to add some tangy flavor, which I like in my popsicles, totally optional.

DIY Popsicle Version 003 : Banana Puree Popiscle
1. Base : Banana Puree.  Blend and blend 2 large frozen cut bananas and 2 tablespoons of natural/ greek yogurt (optional) till you get a sticky mixture. Fill popsicle molds with puree.  Tap the molds on the table a few times before freezing, to get rid of air pockets inside the mixture.
2. For some bites : None.

Steamed Pumpkin Glutinous Rice Cake 南瓜喜粄

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南瓜喜粄 .

I have never seen or tasted these cakes before in my life.  A few blogs that I follow make them year after year after year.  So they must be good right?   Apparently, these cakes hold a special, nostalgic memory for many, a few reminiscing the days when this cake was sold as a regular snack item at the night market, when enamel plates were the de rigueur tableware, and when mom and mother in law used to make them for special days, and maybe still do now.

A search online to find the English name lead me to : Hi pan, Xi pan ….. I’ll just translate it myself in this case, pairing the 2 main ingredients: Pumpkin and Glutinous Rice, with the cooking method: Steaming.

The proper way is to steam these cakes on banana leaves, then top with a red dot using food coloring to make it a lucky/festive cake.  Since this is a trial attempt, I’ll “prop” it nicely next time.:-)

I used this halved recipe that yields 12 pieces, original recipe yields 22 pieces.
And when I pick up more experience, I’ll like to try this in purple!

P.S. These steamed cakes bite more like nonya kueh, chewy and sticky, but in a lighter way.  Which was surprising to me, because based on all the photos I have seen online, the cakes’ texture looked like steamed egg cake 鸡蛋糕.  Even when I tear open one I made, it still looks like a cake texture at such close range (See 2nd photo above).  I am no Hakka descendent, and never tasted 喜粄 before.  Did I make it right?  Mmmm…

DIY Popsicle #002 : Mango Yogurt Popsicle

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I made popsicles yesterday with Yoplait Mango Yogurt.  If the creamy kind of popsicle is what you like, then there are a lot of flavors for you to experiment with at the dairy section.  Some recipes online suggest draining away the extra liquid in the yogurt first, for a truly creamy texture.  But I have no problem skipping this step, my frozen yogurt popsicles still turn out creamy, like ice cream.

DIY Popsicle Version 002 : Mango Yogurt Popiscle
1. Base : Yoplait Mango Yogurt.  Simply scoop yogurt straight into the mold.  Tap the mold on the table a few times before freezing, to get rid of air packets within the yogurt.
2. For some bites : The yogurt already came with chunks of mangoes.   If you prefer more bites, or a different species of mango like the Indian or Thai variety, feel free to dice some and add them in first before filling the mold with yogurt.

.EAT // Classic Butter Cake

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This recipe does not belong to my grandma, but someone else’s 79-year-old grandma, who was featured in The Sunday Times few weeks back.  I made a mental note to keep this recipe, and managed to find an online version of it here.  I love collecting grandma/auntie/mother-in-law’s recipes!

The original recipe makes four 20cm cake.  I found the cake a bit flat when I followed the recipe last week.  So yesterday I halved it, less an egg and baked it in a 20cm x 7cm tall round pan to make one cake.

The best form of complement for this cake is an empty pan on the kitchen counter by late morning today.   The Big Man who usually shuns sweet stuffs has gobbled a few slices for breakfast already.  The little ones could not resist the temptation for a butter-cake-with-hot-Milo supper last night….

CLASSIC BUTTER CAKE
// Adapted from : Soshiok.com

INGREDIENTS
250g salted butter, soften at room temperature
1 cup fine sugar
1/4 teaspoon vanilla extract
5 eggs
1 cup self raising flour, sifted

Oven Temp : 150C
Bakeware : 20cm x 7cm (Height) Round Pan

1. Preheat the oven to 150C.
2. In an electric mixer on medium speed, cream the butter and sugar for about 10 minutes until well-mixed and fluffy. Leave the mixer on medium speed for the next two steps.
3. Add the vanilla extract.
4. Crack the eggs in, one at a time.
5. Add the self-raising flour in two batches at low speed. Run a spatula along the side of the bowl to make sure all the flour is blended properly. You should get a smooth and creamy batter.
6. Pour batter into baking pan.
7. Place the tins in the preheated oven to bake for about 50 minutes.
8. Insert a toothpick or knife into the middle of each cake. If it comes out clean, the cakes are ready. Cool them in the baking tins for about 15 minutes on a rack.
9. Take the cakes out from the tins and serve. If not consumed immediately, keep the cakes in air-tight containers and refrigerate.

 

Frugal Holiday Part 1 : Free Museum Activities For June School Holiday 2013

children season

Admissions to the National Museums and Heritage Institutions will be free from this Saturday (18 May 2013) onwards, in conjunction with NHB’s Children’s Season 2013, as well as International Museum Day .

There are altogether 8 museums available for visit under the new program and 2 more to be added when they are ready in 2015; National Art Gallery and Indian Heritage Centre.

It’s a great to be able plan some of the free museum activities into our June school holiday plan, especially since the museums are running Children’s Season 2013.  I took down (cut and paste) some notes on the FREE activities available at various museums and archive them here for easy reference.

1. NATIONAL MUSEUM OF SINGAPORE
Address : 93 Stamford Road S(178897)
Tel : 6332 3659
/ 6332 5642
Opening Hours
Singapore History Museum (10am – 6pm)
Singapore Living Museum (10am – 8pm)

Children’s Season – Island Adventures 2013
Concourse & Craft Zone, Level 1
18 May 2013 – 21 Jul 2013

“…Children’s Season – Island Adventures 2013 explores our multi-racial and multi-cultural society through the themes of Food, Film & Wayang, Fashion, and Photography. Children can be an old-time hawker and invent a unique ‘Singapore dish’, watch wayang peep shows, be a tailor of different cultural costumes, and learn how photo studios of a bygone era produced coloured prints in the 1950s and 60s. Each child gets a complimentary activity book^, and parents can purchase an optional Craft Kit ** for additional hands-on activities. There will also be roving acts and story-telling sessions at selected timings throughout the season, with outdoor film screenings of Walt Disney classics The Aristocats and Pinocchio, in June.” .. MORE

**About Optional Craft Kits
– Available at $5 which includes programs, Island Adventures – Roving Acts and Island Tales.

– Admits one parent and one child into Island Adventures Craft Zone which includes programs – Roving Acts and Island Tales.
– This ticket is valid on the stipulated date only.
– Limited to one craft kit per ticket
– Children of all ages must be accompanied by an adult at all times.

Island Adventures – Roving Acts
Concourse and Craft Zone, Level 1
Every Friday | 10am and 11:30am | 30 minutes
Every Saturday and Sunday | 11:30am and 2:30pm | 30 minutes

Join us on our island adventure and meet mysterious characters from the past! Young visitors will get to meet interesting people who are skilled in different trades, and find out what they do for a living.  Created to be interactive and educational, our popular roving acts will delight visitors of all ages.

Island Tales
Concourse and Craft Zone, Level 1
Every Monday and Wednesday | 10am and 11:30am | 30 minutes Every Saturday and Sunday | 10:30am and 1:30pm | 30 minutes

Let our storytellers inspire the young ones with intriguing and colourful tales from the past! With engaging dramatisation and interaction, these sessions are a wonderful introduction to Singapore’s history.

Traditional Rattan Basket Weaving Demonstration
26 May
3.30pm – 4.30pm

Witness the skills of the traditional rattan basket weaver and try your hand at weaving one yourself. Rattan baskets are cost-effective storage solutions, as the only raw material necessary is the rattan palm, and in the past all these baskets had to be made by hand.

Wayang Kulit Performance
25 May
3.30pm – 4.30pm

In this performance, let the Dalang, or “Puppetmaster” tell you the story of how Singapore got its name through the enchanting world of wayang kulit (shadow puppetry). The first story, Singapura, is the tale of how Sang Nila Utama, the Prince of Sumatra, came to an island that was then known as Temasek. It was there that he saw a lion, or “Singa” in his native tongue, and decided to name the island “Singapura” (Lion City).

The second story comes from the Indian epic Ramayana. Join us and learn how Prince Rama, who was the incarnation of the God Vishnu, struggled to free his beautiful wife Sita, who had been abducted by the horrible ogre, King Ravana.

Both performances will be brought to you by Sri Warisan, a performing arts company founded by renowned cultural Medallion recipient Madam Som Said.

2. SINGAPORE ART MUSEUM
Address : 71 Bras Basah Road, Singapore 189555
SAM at 8Q :
8 Queen Street, Singapore 188535.
Tel : 6332 3222
Opening Hours : 10am – 7pm (Fri till 9pm)

The International Museum Day event at SAM takes place this Saturday, and there are so many activities to choose from:

International Museum Day
18 May 2013
“Celebrate International Museum Day at SAM with a series of fun, hands-on activities for everyone in the family that are free and centred around the ever-popular Art Garden and President’s Young Talents exhibitions.The activities are:

Box-scape
Hourly from 11am – 6pm
Location: SAM at 8Q Level 4
Create a diorama of your own intriguing landscape using the mixed media technique. This activity is inspired by the NUS Architecture students’ work LANDscape in the Box.

Button It Up!
Hourly from 11am – 6pm
Location: SAM, Glass Hall, Level 1
Transform everyday items such as buttons into beautiful collages that are inspired by nature. Participants can make their collage into badges too.

Flowers in Your Hands Balloon Sculptures
Duration: 11am – 6pm
Location: SAM, Outside Glass Hall, Level 1
Enjoy flowers made from bouncy balloons.

Paint a Garden on Your Face
Duration: 11am – 2pm, 3pm – 6pm
Location: SAM, Chapel, Level 2
Choose your favourite item from the garden, get it painted and walk through the Art Garden with us.

Guided Tour of SAM
Timings: 11am, 2pm, 3.30pm
Venue: SAM Front Desk
Take some time out to enjoy a guided tour of the exhibitions at SAM.

{Program Source: Singapore Art Museum}

Art Garden 2013
SAM at 8Q
17 May 2013 – 1 September 2013

Wander through fairy tales, get lost in dreams and stretch your imagination, as Art Garden comes back for the fourth year running! This ever-popular exhibition for the young, and the young at heart, features exciting new commissions, mesmerising artworks, short films as well as animations by local and international artists. Explore the exhilarating world of contemporary art through these installations, and take part in the delightful activities specially designed by SAM and the artists. Get ready to be surprised!” .. MORE

3. ASIAN CIVILISATIONS MUSEUM
Address : 1 Empress Place S(179555)
Tel : 6332 7798
Opening Hours : Mon (1pm – 7pm), Tues – Sun (9am – 7pm), Fri (till 9pm)

The Young Collecter
8 & 9 June
Activities from 1pm to 5pmExplore the special exhibition Devotion and Desire and catch exciting dramas in the galleries. Enjoy enchanting cross-cultural performances and create one-of-a-kind crafts for your own art collection.  

The Asian Civilisations Museum’s website has a program resources page useful for parents who like to making the visit a fruitful learning journey with their kids.

Available for downloading are fun interactive worksheets that kids can use to explore various galleries, e.g. Asean Trail, China Gallery Trail, South East Asia Trail.

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{Source : Asian Civilisations Museum)

Free scheduled Guided Tours of the permanent galleries are also available daily according to the website.

4. THE PERANAKAN MUSEUM
Address : 39 Armenian Street Singapore 179941
Tel : 6332 7591
Opening Hours : Mon (1pm – 7pm), Tues – Sun (9am – 7pm), Fri (till 9pm)

Art Attack!
22 and 23 June 2013
Activities from 1pm to 5pm
Be one of the first to view and take part in the new contemporary art installation, Luminous Depth.Watch the premiere Rempah Sayang, a film presented by Big Eyes, Big Minds as part of this year’s Singapore International Children’s Film Festival. Enjoy storytelling sessions, demonstrations of Peranakan pastimes, and hands-on activities.

Just like Asian Civilisations Museum, The Peranakan Museum’s website also has a resource page for worksheet downloads, or follow the free daily guided tours.

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{Source: The Peranakan Museum}

5. MALAY HERITAGE CENTRE
Address : 85 Sultan Gate, Singapore 198501
Tel :
6391 0450
Opening Hours :
Museum – Tues – Sun (10am – 6pm)

ter-ba-BOM!: Children’s Season @ MHC
31 May – 29 June
Specific timings availableGet ready for a month of thrilling adventures and creative fun at the Malay Heritage Centre during the June school holidays! Returning for the third year, ter-ba-BOM! takes you on a Heritage Hunt around Kampung Gelam and offers interactive storytelling sessions and craft activities for the family!Heritage Hunt
Malay Heritage Centre & Kampong Gelam district
Fridays & Saturdays, 31 May – 29 June 2013
10am – 12pm & 2pm – 4pm
Recommended for children aged  7 to 13 years oldThe residents of Kampong Gelam have been afflicted by mysterious ailments! Armed with a map and a trusty guide, participants will embark on a quest around Kampong Gelam to find traditional cures for different ailments afflicting the human body.Limited to 30 participants per session. To register, please call 6391 0450  or email NHB_MHC_Programmes@nhb.gov.sg.Movie Nights @ MHC
14 and 15 June
8.30pm

Don’t miss an evening of movie magic under the stars at the Malay Heritage Centre!  In support of Children’s Season 2013, MHC will organise free outdoor screenings of Magika (Friday, 14 June) and Nujum Pak Belalang (Saturday, 15 June) on our lawn at 8.30pm.

Note: In the case of inclement weather, all screenings will be cancelled.

Magika
Magika is a fun and hilarious film through which the young can discover and be acquainted with Malay legends and heroes. As Malaysia’s first musical film, Magika tells the story of two siblings who enter a world of fantasy and magic where they meet characters from Malay folklore such as Orang Bunian, Nenek Kebayan, Badang, Hang Tuah and many others.

Nujum Pak Belalang
Nujum Pak Belalang is a film that portrays the challenges of growing up as the child assuming the responsibility of adulthood. The clash of roles is illustrated in a relatively light mood in which the genre of this film is comedy. It also discusses issues of class and status.

Makmal Rekaan (Creative Lab)
Gallery 1, Malay Heritage Centre
Saturdays, from 1 June  – 29 June
12pm – 1.30pm & 3pm – 4.30pm
Recommended for children aged  6 years old and below with accompanying adults

Play a heroic character from Malay folklore in Makmal Rekaan (Creative Lab), our interactive workshop that combines storytelling, acting and handicraft activities to create props and costumes!

Limited to 30 participants per session. To register, please call 6391 0450  or email NHB_MHC_Programmes@nhb.gov.sg.

Neighbourhood Sketches
Bussorah Mall, Kampong Gelam
28 Jun 2013 – 29 Jun 2013
8.30pm to 9.30pm

Neighbourhood Sketches return this year with more vibrant performances along the bustling esplanade of Bussorah Mall!

This popular series of street performances will continue to showcase different aspects of traditional and contemporary Malay artistic expressions such as kerongchong (Malay folk music originating from Java), angklung (a musical instrument consisting of two or four bamboo tubes), kulingtang (wooden xylophone from Sulawesi), wayang orang (Javanese theatrical performance) and more.

All performances will  be held at Bussorah esplanade on every last Friday and Saturday of the month from 25 January 2013 to 31 August 2013.

Galleries Alive!: An Afternoon of Traditional Malay Music
02 May 2013 – 29 Aug 2013
First and last Thursdays of the month from May 2013 until August 2013; 12.30pm to 1.15pm, 3.30pm to 4.15pm

Learn more about various traditional and syncretic Malay music forms through our live performances in the galleries on selected Thursdays. There will be post-performance discussions with the musicians and visitors will also have the chance to try their hands at selected musical instruments found in MHC’s Muzik Gallery!

6. SINGAPORE PHILATELIC MUSEUM
Address : 23-B Coleman Street S(179807)
Tel : 6337 3888
Opening Hours : Mon (1pm – 7pm), Tues – Sun (9.30am – 7pm),

There are four permanent galleries (Orange Room, Purple Room, Room of Rarities and Heritage Room) that we can explore on our own for free.

  • 4 chargeable activities are currently listed on its website for the June 2013 holidays HERE.

7. SUN YAT SEN NANUANG MEMORIAL HALL/ 晚晴园-孙中山南洋纪念馆
Address : 12 Tai Gin Road S(327874)
Tel: 6256 7377
Opening Hours : Tues – Sun (10am – 5pm)

Learn About Dr. Sun Yat Sen Through Storytelling
19 May 2013, 2pm – 3.30pm
This is a light and entertaining workshop for kids below the age of 12 where storytelling and simple games are the mode through which children learn about Dr. Sun Yat Sen and the 1911 Revolution

Princess Iron
Fan
19 May 2013
10am – 12pm
Princess Iron Fan is the First Chinese animated feature film produced in 1941 by the Wan brothers i.e. Wan Guchan and Wan Laiming and it is based on the well known Chinese novel Journey to the West.

Clay Figurine-making Workshop
26 May 2013
10am – 12pm
Learn to make your own clay figurine! It can be a snake, a rabbit, a mouse or even an Angry Bird!

Tile Painting Workshop
26 May 2013
2pm – 4pm
Design and colour your own tiles of which you can use it as a home-deco or even a gift for your friends & family!

In Search of Balestier’s Memories
15 June 2013
10am – 4.30pm
Ever wondered about the history of Balestier – where the memorial hall is situated at? Learn about the stories of people living in Balestier, their memories and recollections of this place. Also check out the documentary film on Balestier made by ITE students and participate in activities & workshops suitable for the young and the old.

Chinese Painting Workshop for Parents and Kids
23 June 2013
10am – 12pm
Appreciate Chinese art and culture as you learn how to paint in this workshop. Parents and kids are welcome to sign up as a pair for this activity.

8. REFLECTIONS AT BUKIT CHANDU
Address : 31-K Pepys Road S(118458)
Tel :
6375 2510
Opening Hours : Tues – Sun (9am – 5pm

Children’s Season Open House at RBC
Reflections at Bukit Chandu
18 May, 22 and 23 June
9am – 5pm
Visit Reflections at Bukit Chandu and relive the Battle of Pasir Panjang, where 1,400 brave soldiers from the Malay Regiment heroically defended the last stand against a 13,000-strong Japanese army during World War II.

Program Information were sourced through:

  • Museum’s respective websites

Homemade Tomato Pasta Sauce

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I have heard about how easy it is to make your own tomato sauce for pasta, but I have never tried.  I would usually prepare the simplest cold tomato sauce with just diced tomato, herbs, minced garlic and olive oil.  Only fresh ingredients, real food, good for body right?  Tell that to the kids, they prefer the thick chunky version, better still, the ones that come in cans and loaded with sugar.

I caved in,  so I made this tomato sauce from scratch last week with the recipe from Chubby Hubby, and again this week.

I think I am getting the hang of it.  The red wine vinegar is a must, to make the sauce taste like the store-bought type (ironic?).  I did not use the Hediard brand that was suggested, but it was good enough for my kids.  Then simmer the mixture slowly and patiently to a thick sauce.  I used plum tomatoes for both attempts so far, and want to try cherry tomatoes next time.

According to the website, this sauce can be made in advance and store up to 1 week in the chiller or months in the freezer.  Great as pizza sauce too.  Woohoo!

HOMEMADE TOMATO PASTA SAUCE
// Source : Chubby Hubby

INGREDIENTS
(Yields 600ml of sauce)

1-2 cloves garlic, peeled and finely chopped
2 tbs olive oil
1 fresh red chilli, deseeded and finely chopped
1 tbs fresh oregano, chopped or 2 tsp dried oregano
2 X 400g tins of Italian plum tomatoes (cherry tomatoes are also nice)
1 tbs red wine vinegar
1 handful fresh basil leaves, roughly chopped
salt and freshly ground pepper to taste
2-3 tbs extra virgin olive oil

1. Fry the garlic with the olive oil in a heavy-bottomed pan (no aluminum) placed over medium-high heat.
2. Once the garlic starts to release its aroma, add the chilli, oregano and tomatoes. Stir gently without breaking up the tomatoes.
3. Bring to the boil and simmer for about an hour.
4. Add the vinegar, then stir and chop up the tomatoes in the sauce.
5. Add the fresh basil, season to taste and add extra virgin olive oil.

DIY Popsicle #001 : Orange Strawberry Kiwi Popsicle

diypopsicle1 : orange strawberry kiwi popsicle // mono+co
The weather is so hot lately, I am glad I finally bought these $2 popsicle maker (makes 4 popsicles) from Daiso to make my own healthy cold treats. There are so many combinations of fruit juice and cut fruits to use, it’s really up to your own imagination and creativity to come up with your favourite recipe. Or leave it to the store’s fruit section promotion to decide. 🙂

Just stick to these 3 simple rules:
– Always put the diced fruits into the mold first, before filling it up with juice.
– Freeze for at least 3 hours before trying to remove the popsicles from the mold.
– Run the mold under running tap water to slightly defrost the ice on the mold first, before attempting to pull out the popsicle.

DIY Popsicle Version 001 : Orange Strawberry Kiwi Popsicle
1. Base : Freshly squeezed orange Juice, about 2 big oranges is enough for 4 popsicles. The supermarket happened to run promotion for oranges at $2.80 for 10. Even if the oranges are sour, they will still taste fantastic as popsicles!
2. For some bites : Diced kiwi fruits and Korean strawberries. You’ll be surprised how little you need to fill 1/3 of the molds, before topping up with juice.

Milk Bread Loaf

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This Sweet Milk Bread recipe is a keeper.  Original 元子’s recipe had plain water and whole egg.  After 2 bloggers’ modifications (1st here, then here), the recipe now uses fresh milk and egg whites instead.  My final proof took almost 4 hours for the dough to rise and fill 80% of the loaf pan, but I think the overall texture was worth the wait.

As with all fresh homemade bread (no additives, bread improver, blah, blah), finish it up within 2 days.  On day 3, bread sort of dried out, and turned crummy, even though I only slice it before eating

Made notes below next to the ingredients to remind myself what I have used or tweaked.  So far, all my 3 attempts have been very successful.

The Big Man asks for consistent taste in his daily bread, commented that I have attempted far too many different milk/sweet bread recipes.  I think this is his way of saying that I should stick to this recipe.

MILK BREAD
//Adapted from Eileenの记事本

INGREDIENTS:
250g bread flour (I used Prima) / plain flour (I used Sheng Siong house brand, Happy Family)
50g fine sugar
65g egg white
100ml fresh milk (I used Meiji full cream)
8g milk powder (I used Fernleaf)
1/2 teaspoon instant yeast
1/4 teaspoon salt
25g unsalted butter (I used SCS and Anchor)

Oven Temp : 170C
Bakeware : Bread Loaf Pan

1. In a mixer with paddle attachment, mix well all ingredients except butter at low speed.
2. Change to a dough hook attachment, add in butter, and continue mixing till window pane stage, about 20 minutes.
3. Remove mixing bowl from mixer, cover with a clean tea towel, and leave it aside for 1 hour, The dough will rise to approximately twice its original size.
4. Punch down the inflated dough, and pour it out onto a clean worktop.
5. Evenly divide the dough into 3 portions (approx 160g each), roughly work them into balls and leave it covered for 15 minutes with the tea towel.
6. Flatten and roll out with a pin and roll up dough like a swiss roll from the shorter end.  Leave dough aside for another 15 minutes.
7. Repeat step 6, this time pinching the seams to seal tightly.  Arrange the 3 rolled up dough with seam facing down into the loaf pan.  Final proof till dough rise up to fill 80% of the pan.
8. In a preheated oven at 170C, bake for 35 minutes.
9. Remove the bread from the baking tin immediately after the baking is done.  Leave the bread on a cooling rack to cool completely before slicing.

For a better understanding of Step 6-7, See Photos Here.

Pandan Chiffon Cake

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This Pandan Chiffon Cake recipe was from a corporate desktop calendar.  No celebrity chefs or food bloggers (the recipes compiled were contributed by the staff of the company) , no fancy ingredients, no hype and just one simple photo of the cake.

PANDAN CHIFFON CAKE
Adapted from : Ascendas 2013 Calendar, November Recipe

INGREDIENTS A:

  • 100g cake flour, sifted
  • 6 egg yolks
  • 20g castor sugar
  • 50g olive oil
  • 50g fresh milk
  • 50g coconut cream
  • 50g condensed milk
  • 1 teaspoon pandan leaf juice

INGREDIENTS B:

  • 100g castor sugar
  • 12g corn flour
  • 6 egg whites

Oven Temp : 180C
Duration : 35 minutes of baking, 15 minutes of cooling
Bakeware : 16cm chiffon pan ( I used a 26cm bundt pan without problem)

01. In an electric mixer with paddle attachment, combine egg yolks and castor sugar well at medium speed.
02. Add olive oil, fresh milk, coconut cream, condensed milk, pandan juice, and mix till well combined.
03. Fold in sifted cake flour.  Let batter mixture stand for 10 minutes.
04. In a separate mixing bowl, with a whisk attachment, beat ingredients B (egg whites, cornflour, castor sugar) till stiff peak stage.
05. Fold in egg white mixture gently into the batter mixture in 3 additions, just until blended, without deflating the batter.
06. Pour batter into chiffon cake pan.  Run a butter knife across the batter to remove air pockets.
07. Bake at 180C for 35 minutes or until skewer inserted comes out clean.
08. Invert pan on a rack to cool for 15 minutes before removing to serve.