What do we girls do when we get together? No, we don’t gather to gossip :P In my DG, we gather every 3 to 4 months over an activity, food, sharing and prayer. I am thankful that we managed to meet up 3 times this year. This time, we had a good time to share and learn some domestic skills – bake and cook!
We gathered at EL’s house and I demonstrated the making of chocolate banana cake and chocolate cake. Mind you, both are slightly different recipes, besides the absence of banana in the latter. Here’s to share the recipe with you!
Chocolate Cake
Makes 12 muffin-size cakes or 1 9in round tin or 2 loaf tins
Ingredients:
185g butter
¾ cup sugar
½ cup cocoa powder
½ cup plain flour
¾ self-raising flour
2 medium-sized eggs (or 3 small eggs)
1 teaspoon baking powder
120ml milk
2 to 4 tablespoon Baileys Irish Cream or Kahlua or Dark Rum (optional)
1. Beat softened butter and sugar in a mixing bowl until pale yellow
2. Add lightly beaten eggs to the mixture and beat lightly until mixed
3. Sieve all the dry ingredients (flour and powder)
4. Fold in a third of the flour mixture and a third of milk into the wet mixture. (fold means using a metal spoon to ’scoop’ in the flour in the figure of 8)
5. Repeat (4) with the remaining ingredients and ensure the mixture is smooth
6. Add the liquer into the mixture and mix well.
7. Dish into the prepared baking tin (lined with baking paper).
8. Bake at 180 degree Celsius for about 45 to 50 minutes.
9. Coat the top of the baked cake with chocolate icing (recipe below) and colourful chocolate rice (this will be a big hit with the kids!)
Icing Ingredients:
60g melted butter
1 cup icing sugar
½ cup cocoa powder
1. Sieve the sugar and cocoa powder into the melted butter
2. Add 2 teaspoon of hot water
3. Mix and stir well until smooth
Useful tips:
1. Use of liquer will add to the fragrance and taste of the cake
2. Do not beat for a long time after the eggs are added into the mixture
3. To soften butter that has just been taken out of the fridge, put it into the microwave oven for 10 to 20 seconds. But be careful not to melt it!
4. Use a toothpick to pock into the centre of the cake to test if it is cooked. If the toothpick comes out dry, the cake is ready.
5. 2 heap tablespoon of flour, powder works out to about ½ cup.
5. Décor of the cake is up to your imagination!
EL also made very delicious yet simple to make steamed Chinese dumplings. Here’s the recipe...
Dumplings
Ingredients:
Minced pork
Diced mushroom
Diced chives
Dumpling skin (use the white ones available in the supermarket)
We gathered at EL’s house and I demonstrated the making of chocolate banana cake and chocolate cake. Mind you, both are slightly different recipes, besides the absence of banana in the latter. Here’s to share the recipe with you!
Chocolate Cake
Makes 12 muffin-size cakes or 1 9in round tin or 2 loaf tins
Ingredients:185g butter
¾ cup sugar
½ cup cocoa powder
½ cup plain flour
¾ self-raising flour
2 medium-sized eggs (or 3 small eggs)
1 teaspoon baking powder
120ml milk
2 to 4 tablespoon Baileys Irish Cream or Kahlua or Dark Rum (optional)
1. Beat softened butter and sugar in a mixing bowl until pale yellow
2. Add lightly beaten eggs to the mixture and beat lightly until mixed
3. Sieve all the dry ingredients (flour and powder)
4. Fold in a third of the flour mixture and a third of milk into the wet mixture. (fold means using a metal spoon to ’scoop’ in the flour in the figure of 8)
5. Repeat (4) with the remaining ingredients and ensure the mixture is smooth
6. Add the liquer into the mixture and mix well.
7. Dish into the prepared baking tin (lined with baking paper).
8. Bake at 180 degree Celsius for about 45 to 50 minutes.
9. Coat the top of the baked cake with chocolate icing (recipe below) and colourful chocolate rice (this will be a big hit with the kids!)
Icing Ingredients:60g melted butter
1 cup icing sugar
½ cup cocoa powder
1. Sieve the sugar and cocoa powder into the melted butter
2. Add 2 teaspoon of hot water
3. Mix and stir well until smooth
Useful tips:1. Use of liquer will add to the fragrance and taste of the cake
2. Do not beat for a long time after the eggs are added into the mixture
3. To soften butter that has just been taken out of the fridge, put it into the microwave oven for 10 to 20 seconds. But be careful not to melt it!
4. Use a toothpick to pock into the centre of the cake to test if it is cooked. If the toothpick comes out dry, the cake is ready.
5. 2 heap tablespoon of flour, powder works out to about ½ cup.
5. Décor of the cake is up to your imagination!
EL also made very delicious yet simple to make steamed Chinese dumplings. Here’s the recipe...
Dumplings
Ingredients:Minced pork
Diced mushroom
Diced chives
Dumpling skin (use the white ones available in the supermarket)
Seasoning:
Sesame oil
Shaoxing wine
Light soya sauce
1. Mix everything well into a bowl.
2. Place about 1 level tablespoon of meat mixture into each dumpling skin.
3. Use water to wet the edge of the skin to seal
4. Steam the dumplings for about 20 minutes
5. Dumplings will taste best with black vinegar and sliced ginger dip
Sesame oil
Shaoxing wine
Light soya sauce
1. Mix everything well into a bowl.
2. Place about 1 level tablespoon of meat mixture into each dumpling skin.
3. Use water to wet the edge of the skin to seal
4. Steam the dumplings for about 20 minutes
5. Dumplings will taste best with black vinegar and sliced ginger dip
Enjoy the fruits of your labour in cooking!
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