Steam soft banana cake and Sardine Puff



I told ya that i hv been busy in the kitchen lol.. so ok since my mission today was to make use of what i hv in my fridge.. i decided to use up the mashed bananas that i had prepared a few days ago.. I dont feel like baking muffin nor banana cake this time round.. had wanted to try and bake banana cookies but not too sure if everyone will like it sooooo i decided to try out aunty yochana steamed soft banana cake... 


We like the taste of this cake.. super soft and not overly sweet... light and easy just like our all time fav radio station hahahha







Ingredients
A
200 gm. mashed banana
1/8 tsp. vanilla essence
1 tsp. Bicarbonate of soda
a pinch of salt

B
3 small eggs
100 gm. brown sugar
100 gm. Hong Kong flour (u can use pao or superfine flour)
1 tsp. Baking powder
65 gm. cornoil


Top Layer
2 eggs
60 gm. sugar
25 gm. water
65 gm. Hong Kong flour (u can use superfine or pao flour)


Method
(1) Mix all the ingredients (A) together and set aside.
(2) Whisk eggs and sugar together till fluffy, add in flour and baking powder and mix till well combined. Add in mashed bananas mixture and cornoil and stir till well combined.
(3) Pour into a greased and lined loaf pan and steam for 15 to 20 mins till cooked.
(4) For topping: Whisk eggs and sugar till fluffy, add in water and flour and mix till well mixed.. (fold in flour and mix gently) Pour on top of steamed banana cake and steam again for another 15 mins or till cooked.
(5) Serve







Had baked sardine puff for the family to munch in the evening.. aarghhhhh this is what happens when Hairi is home... I am constantly preparing something in the kitchen.. thank god for  Aircon!! hehehe






No recipe cos really all u need to prepare in advance is sambal sardine (sardine cooked with chilli paste) and instant puff pastry.. cut pastry into squares.. fold all four sides to the center and brush each puff with egg yolk.. bake it in preheated oven of 175C for 20mins..





14 comments:

Anonymous said...

Y i get to taste this???
Y Y Y Y Y???

Ms Braxton aka Air Zimbabwe crew.

Rima said...

Ms Braxton
Didnt know u changed airline.. all the time i thought ur with Sri Lankan Air muahahaha

The puff and banana cake no more liao.. next time i bake it for u guys lah :OP

silcleo said...

Can i use normal flour coz i can't find the funky flour(s) that you mention. oh stupid europe!

Rima said...

Sil
HK flour is low gluten bleached flour.. also used in making Pao.. do u guys hv cake flour there?? I am not too sure if u can use all purpose flour but u can definately subtitute it with cake flour or any superlite flour..

Christine Ang said...

Dear Rima,

Did you double up the recipe as the pan seem quite big.

Best Regards
christine

Rima said...

Hi Christine
No i didnt.. i used a bundt pan for this recipe..

LS said...

Rima, nak tanya lah...pisang jenis apa yg you pakai for the cake?

Rima said...

LS
you can use just abt any kind.. jgn pulak u pakai pisang kepok pulak hahah.. i dont remember pisang ape i pakai that day..

LS said...

I dah pernah try buat kek pisang using pisang mas, tapi rasa & aroma tak naik lah. blh jugak experiment pakai pisang kepok.

Rima said...

LOL LS.. pisang kepok i always buat untuk banana fritters aje..

hawa said...

Salaaam K.Rima! Me did tiz cake today...Memang sedappp! But bila I terbalikan, cake tu pecah sikit.. How do u turn the cake? While it's still hot or let it cool then turn it around?

Rima said...

Salam Hawa.. memang sedap kek ni or shud i say kuih ni.. dont u think rasa dia macam apam pisang?? hehehhe.. i will terbalik kan waktu dia suam suam.. 10mins after steaming..

ZARI said...

rima morning, boleh tanya sikit, i ada filo pastry.can i subst it with the pastry dough to make the tuna puff?thanks......

Rima said...

Zari
Filo pastry ni sangat lah tipis.. it will not puff up macam puff pastry.. so u are better off pakai puff pastry yah

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