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Thursday, July 11, 2013

Giraffe Pattern Swiss Roll

Ingredients :

5 eggs
75 ml vegetable oil
75 ml water
105 gr sugar
105 gr top flour
1.5 tbsp cocoa powder

Method :

1. Separate egg whites from egg yolks and place into 2 mixing bowls separately. Add Vegetable oil, water and half of the sugar to egg yolks, stir until sugar dissolved, add sifted flour and stir well to make a fine and smooth batter.
2. Beat egg whites until foamy. Then slowly add in the remaining sugar, and whisk egg whites until soft peaks form. in 3 times, fold the whipped egg whites into the batter. Put about 3 tbsp of batter into piping bag. Stir the remaining batter with sifted cocoa powder to mix well.
3. Pipe plain batter to make giraffe pattern. After done, tap the bottom of baking tin to remove large air bubbles in the batter. Bake at preheated oven at 180C for 2 minutes.
4. Take out the baking tin, pour in the chocolate flavoured batter. tap the baking tin again to remove large air bubbles. Bake at 180C for another 10 minutes.
5. Take out the cake, put a cooling rack on the cake, turm upside down, remove baking tin and paper. Cover with another baking paper which is larger, allow to cool.

Thursday, July 4, 2013

Mango Sticky Rice ( Khao Niow Mamuang )

Ingredients :

Sticky Rice :
300 gr Thai Glutinous Rice
250 ml unsweetened coconut milk
125 gr sugar
1/2 tsp Salt

Coconut Sauce :
125 ml unsweetened coconut milk
1/4 tsp Salt
1/4 tsp cornstarch
1/2 tbsp water

Method :
1. Soak the rice for at least 2-3 hours. Drain, wash, and drain the rice again.
2. Steam the rice on medium-hifh heat for 25 minutes.
3. Meanwhile, mix the coconut milk with sugar and salt. It requires a bit of stirring to incorporate the solids of coconut milk and to dissolve the sugar. When the rice finished steaming, add it on top of this sauce, flatten it out to cover the surface and cover the dish tighly for 30 minute rest, during which the rice will absorb the sauce and finish its own cooking. Uncover and spoon it from the bottom up to transfer any leftover liquid to then  top. Cover again and leave alone for 15 minutes or up to 2-3 hours.
4. Meanwhile make the sauce. Heat coconut milk in a saucepan on high heat for 1 minutes, without stirring, until it reaches the boil. Immediately add salt and cornstarch dissolved in water. reduce heat to medium, stir to mix the additions and cook for 1 minutes, without letting it boil and without stirring, until it thickens somewhat.
5. To serve, scoop out the sticky rice onto individual olates. Nap generously with the coconut sauce and garnish with sliced mango. 

Source : Simply Thai Cooking

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