Sweet potatoes, ahhh. I love them! Do you?
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| Which one is ur fave? mine is always orange! |
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| Oh such lovely colours! |
Pardon me people! I had wanted to share this cake recipe here, however i couldn't locate my little notebook (sigh, i think it's playing hide n seek with me). Will share it once i get hold of the little book yeah??!
It has been cold n windy these few days, n i'm back to my 4-5 layers dressing code again. This weather is killing me sometimes. I dislike cold. I dislike it when i'm shaking like someone who hasn't eaten for a long time. I dislike it when i couldn't walk straight, or talk properly because i was busy chattering and shivering. I dislike it when i am always looking for food (???). N that i had to carry a hot water bottle around like a little baby (yeah, i know Mr Jiang will be laughing hard at this ^-^). Gosh when is this gonna end? LOL, i saw some ppl walking around with T-shirts n shorts, and gosh, i felt so ashamed! Like a big BIG big loser. Yeah, i'm so thick skinned, at least 4 layers thick LOL hahaha.
P/S: I was strucked just the other day after talking to some Asian born Aussies, that my kids wld probably (100% likely actually OH dear!) sound like them. A bit freaking, (i know u'll laugh at my stupidity, Kim just called me too 'sien') n for no reason i started thinking it sounds weird to bring up my own flesh n blood(s) who wld end up talking with an accent that goes like this:
MOMm, let's go neow. ToDAI is a good DAI. Gerat to meet ya. Yeah Yeah. n more yeah yeah
Don't even have to mention mandarin! HAHA, u will understand once u get here.
(I am really thinking too much huh??)
Anyways, Have a good nite, and God bless always!
Updated today, 26th March 2011 with the recipe for the chiffon cake:
FAN SHU chiffon cake (for 7" tube pan)
Ingredient A
100g Cooked Sweet Potato, finely mashed (I used three types: orange, purple n yellow)
1 1/2 Tablespoon Coconut Milk
20g Caster Sugar
3 Egg Yolks
50ml Corn Oil
40ml Water
80g Cake Flour
Ingredient B
4 Egg Whites
50g Caster Sugar
Method:
1. Steam diced sweet potatoes over medium heat till softened and mash while hot.
2. Transfer the mashed sweet potato into a big mixing bowl
3. Add in the coconut milk and sitr slowly to form paste.
4. Mix in the rest of ingredients A and combine well.
5. Preheat oven to 180 degree C.
6. Beat egg whites and 1/3 of the caster sugar in ingredient B until mixture becomes frothy and foamy. Add in another 1/3 of the sugar and continue to beat on medium speed until soft peaks form. Beat in the last 1/3 sugar til stiff peaks form.
7. Gently fold in the stiffed egg white into the egg yolk batter leaving no trace of the whites.
8. Pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.
9. Bake in the preheated oven for about 30 minutes or when the surface turns golden brown. (insert a skewer into the centre and test if it comes out clean)
10. Remove pan from oven and invert immediately to rest on top of a cup. Make sure cake is completely cooled before unmoulding.
Updated today, 26th March 2011 with the recipe for the chiffon cake:
FAN SHU chiffon cake (for 7" tube pan)
Ingredient A
100g Cooked Sweet Potato, finely mashed (I used three types: orange, purple n yellow)
1 1/2 Tablespoon Coconut Milk
20g Caster Sugar
3 Egg Yolks
50ml Corn Oil
40ml Water
80g Cake Flour
Ingredient B
4 Egg Whites
50g Caster Sugar
Method:
1. Steam diced sweet potatoes over medium heat till softened and mash while hot.
2. Transfer the mashed sweet potato into a big mixing bowl
3. Add in the coconut milk and sitr slowly to form paste.
4. Mix in the rest of ingredients A and combine well.
5. Preheat oven to 180 degree C.
6. Beat egg whites and 1/3 of the caster sugar in ingredient B until mixture becomes frothy and foamy. Add in another 1/3 of the sugar and continue to beat on medium speed until soft peaks form. Beat in the last 1/3 sugar til stiff peaks form.
7. Gently fold in the stiffed egg white into the egg yolk batter leaving no trace of the whites.
8. Pour the mixture into the tube pan and tap the pan once or twice on a table top to get rid of any trapped air bubbles in the batter.
9. Bake in the preheated oven for about 30 minutes or when the surface turns golden brown. (insert a skewer into the centre and test if it comes out clean)
10. Remove pan from oven and invert immediately to rest on top of a cup. Make sure cake is completely cooled before unmoulding.
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