Carrot Cake

Ingredients
350g caster sugar
350ml corn oil
4 eggs
1 teaspoon vanilla essence
150g walnuts, roughly chopped
90g desiccated coconut
450g canned pineapple, drained and roughly chopped
250g carrots, sliced, cooked and roughly blended
300g all-purpose flour, sifted
1 teaspoon fine salt, sifted
1 tablespoon bicarbonate of soda, sifted
1 tablespoon ground cinnamon, sifted
Cream cheese frosting
300g cream cheese, softened
80g butter
200g icing sugar
1 teaspoon vanilla essence
Juice of 1/2 lemon

Garnishing
10 marzipan carrots

To prepare cake: Preheat oven to 180°C. Grease a 23cm round cake tin with oil and set aside. Mix all ingredients in a mixing bowl until well combined. Pour batter into prepared cake tin. Bake for 1 hour or until inserted skewer comes out clean. Remove from oven. Leave on wire rack to cool. Remove cake from tin, once cooled.

To prepare frosting: Beat cream cheese, butter and icing sugar in an electric mixer until light and fluffy. Add vanilla essence and lemon juice; beat until well combined. Set aside.

To assemble: Slice cake into 2 even layers. Place one layer of cake on a cake board. Spread evenly a thin layer of frosting. Top with the second layer of cake. Cover top and edges of cake with frosting. Place 10 marzipan carrots as decoration. Refrigerate. Cut into slices to serve.

Thanks to Suchan Deli

Pavlova Cake

Ingredients

8 egg whites

1 teaspoon lemon juice

300g caster sugar

120g icing sugar, sifted

30g cornflour, sifted

1/2 teaspoon fine salt, sifted

1 teaspoon vanilla extract

1 teaspoon white rice vinegar

Cream topping

600ml whipping cream

2 teaspoons icing sugar

1 teaspoon vanilla extract

Garnishing

200g strawberries

200g raspberries

200g blueberries

Rubies from 1 pomegranate (optional)

To prepare and bake meringue layers: Preheat oven to 105°C. Draw and cut out two 25cm circles on parchment paper. Place each circle on a baking tray. Whisk egg whites and lemon juice in a stand mixer until the mixture triples in volume, increasing the speed as the mixture develops. Gradually add sugar while whisking continuously until stiff peaks form. Reduce speed; mix in combined sifted ingredients, vanilla and vinegar.

Divide mixture into two and spread evenly on the paper circles to form two discs of meringue, each about 4cm thick. Bake for 1 1/2 to 2 hours. Meringue should feel crisp and dry on the outside, softer in the centre. Cool completely in the oven. Paper should be carefully peeled off while the meringue is slightly warm.

To prepare cream topping: Whisk cream, icing sugar and vanilla on medium to high speed until stiff peaks form. Chill if not using immediately.

To assemble: Assemble the cake at least three hours before serving to allow meringue to absorb moisture from the garnish and gain a marshmallow-like texture.

Spread half the cream topping evenly on a meringue layer, leaving a 3cm border from the edge. Top with the second meringue layer. Spread remaining cream topping and garnish with the berries and pomegranate rubies (if using). Refrigerate and consume within two days.

Thanks to Catherine Lau

White Chocolate Marble Cheesecake

Biscuit base

125g butter

200g digestive biscuits, finely crushed

50g cornflakes, finely crushed

30g almond flakes, toasted and lightly crushed

25g brown sugar

25g cocoa powder dark chocolate mixture

12g cocoa powder

2 teaspoons instant coffee powder

30ml hot water

1 tablespoon coffee liqueur white chocolate mixture

750g cream cheese at room temperature, chopped

120g caster sugar

8g cornflour

4 tablespoons Irish cream (optional)

3 grade A eggs, lightly beaten

100g white chocolate, melted

300ml sour cream glaze

50g apricot jam

2 tablespoons water

To prepare biscuit base: Melt butter over low heat in a pan. Add remaining ingredients, mix and cook until fragrant.

Remove from heat. Spread and press mixture evenly onto the base of a 23cm loose-bottom, round cake pan. Cover with cling film and chill until firm. Remove pan from the fridge 5 minutes before proceeding with the next step.

To prepare dark chocolate mixture: Combine all ingredients and mix until smooth. Set aside.

To prepare white chocolate mixture: Beat cream cheese in electric mixer until smooth. Add sugar, cornflour and Irish cream; mix. Gradually mix in eggs, white chocolate and sour cream. Set aside 150g of the mixture. To the remaining mixture, add the dark chocolate mixture; mix well. Pour half the white mixture onto the prepared biscuit base. Dot half the dark mixture in the white mixture. Swirl a palette knife through the mixtures to create a marbling effect. Top with remaining white mixture and dot with remaining dark mixture; repeat the marbling step.

To bake: Preheat oven to 150°C. Place the cake in a larger (non-loose bottom) pan and set in a baking tray. Fill tray with 4cm hot water. Bake in the oven for 80 minutes, or until cake is set – the centre should still be slightly soft. Turn off the heat and leave cake to cool in the oven, with door closed, for 30 minutes. Remove cake and waterbath from the oven, and run a knife round the sides of the cake pan to loosen the cake. Set the cake back in the oven to cool completely with the door ajar. Refrigerate overnight.

To glaze: Remove cake from pan. Place apricot jam and water in a saucepan. Mix and cook over low heat until smooth. Allow to cool and thicken. Spread glaze over the surface of the cheesecake and leave to set.

Thanks to Catherine Lau

Tangy Lemon Tart

Ingredients
Rich Shortcrust Pastry
40g icing sugar
225g cold butter, diced
1 egg yolk Sifted
300g plain flour
1 tbsp milk powder

Filling
50g castor sugar
60ml lemon juice
45g UHT whipping cream
1 tbsp grated lemon rind
3 eggs

Method
Beat butter, icing sugar and egg yolk until creamy and smooth. Add in sifted flour and milk powder. Mix until well blended into a dough. Refrigerate for 30 minutes. Roll out pastry dough between two sheets of plastic to fit the base and sides of a 19–20cm fluted tart tin. Remove scraps of pastry from the edge. Press the sides of the pastry to make it even and prick the base with a fork (this is to ensure that the base is flat after baking). Bake pastry blind in a preheated oven at 180°C for 5–10 minutes. To make the filling, whisk together lemon juice, sugar, cream and lemon rind. Beat in eggs one at a time until well combined. Pour the filling into the pastry case and bake at 180°C for 20–25 minutes or until set. Remove tart onto a wire rack to cool completely. Serve the tart immediately. (Chef’s note: If you wish to do so, you can make the tarts in small 8–9cm fluted tart tins.)

Thanks to Amy Beh

Éclairs

Ingredients
100g unsalted butter
230ml water
150g plain flour, sifted
4 small eggs, lightly beaten
Egg wash (lightly beat with a fork)
1 egg yolk
1 tbsp water
A pinch of salt

Method
Place butter and water in a saucepan and heat until butter melts. (Do not allow water to simmer.) Once butter has melted, increase the heat and bring to a rapid boil. Take the pan away from the heat and add the flour. Use a wooden spoon to stir in quickly to form a smooth paste. Return pan to the heat until dough looks dry and forms a ball. It should pull away from the sides of the pan. Slowly add the eggs (put off the heat again so that the eggs do not cook), beating well after each addition. Continue to beat until the paste is thick and shiny. Pipe the choux pastry directly onto a lightly greased baking sheet (apply a little pressure when piping, to keep the shapes as uniform as possible). Lightly brush the choux fingers with egg wash and score with a fork dipped in the egg wash. Bake at 220°C for 15-20 minutes or until puffy, golden brown and risen. Transfer éclairs onto a wire rack to cool completely. When ready to fill, pierce each éclair at both ends with the tip of a small knife, then pipe filling into the opening.

Thanks to Amy Beh

Sar Kok Liew

Sar Kok Liew is a regional specialty, especially around Ipoh. The popular deep-fried yambean fritters are usually found in noodle stalls as part of the yong liew stable. Outside Perak, Sar Kok Liew is hard to come by.

Filling650g yambean, coarsely shredded
100g plain flour
50g fish paste
15g fried shallot crisps
1 tsp salt, or to taste
2 tsp sugar
1/4 tsp white pepper
1 piece beancurd sheet (foo pei), cut into two rectangles measuring 19x27cm
2 tsp flour, mixed with
1 tsp water to make a paste
oil for deep frying

Method
Combine all the filling ingredients in a mixing bowl to make a sticky paste. Divide filling into two portions; place each portion on a beancurd sheet and roll the sheet to form a cigar-like roll of 5cm diameter. Seal the edges of the roll with flour paste.

Place rolls on a greased plate and steam over high heat for about eight minutes, or until roll is set. Cool, and cut into 1.5cm thick pieces.

Heat oil in wok; deep fry over medium heat until edges are crisp. Remove and drain on absorbent paper towels before serving.

Thanks to Julie Wong & Debbie Teoh

Pineapple Butter Cheese Cake

Ingredients
160g cream cheese
80g butter
125g castor sugar
1 tbsp canned pineapple syrup
1 tsp vanilla essence
4 eggs
210g plain flour
1 tsp baking powder
¼ tsp bicarbonate of soda
130g (drained weight) canned pineapple, finely diced and well drained
80g golden raisins

Method
Grease and line a 20x14cm loaf pan; grease the paper. Preheat oven at 180°C. Beat cream cheese, butter and sugar until light and creamy. Add essence and pineapple syrup to mix. Beat in eggs one at a time, beating well after each addition. Sift in flour, baking powder and bicarbonate of soda and stir in pineapple and raisins. Stir gently to combine. Turn batter into prepared pan and bake for 45-50 minutes or until cake is cooked through. Leave the cake to stand in the pan for 5-10 minutes before turning out onto a wire rack to cool completely. (Tip: Canned pineapple syrup may be replaced with cherry brandy liqueur.)

Thanks to Amy Beh

Lotus Root Cake

Ingredients
150g lotus root, finely grated
220g butter
185g castor sugar
¼ tsp salt
5 eggs, separated
285g superfine flour, sifted
1 tsp baking powder
¾ tsp vanilla essence
75g blackcurrants

Method
Grate lotus root and gently squeeze out liquid. (Do not squeeze completely dry but the lotus root pulp should still be moist enough.) Cream butter with half the sugar and salt until creamy and light. Beat in egg yolks two at a time, beating well after each addition. Sift flour and baking powder together and fold into creamed mixture. Stir in essence and grated lotus root until combined. Beat egg whites until firm peaks form, then add in remaining sugar gradually. Whisk until mixture is glossy and thick. Fold meringue into the creamed lotus root mixture. Add blackcurrants to mix. Transfer mixture to a greased 20cm square or round cake pan. Bake in preheated oven at 180°C for 70 minutes or until a skewer comes out clean when tested. Allow cake to sit in the pan for 5-10 minutes before turning out onto a wire rack.

Thanks to Amy Beh

Lou Por Paeng (Candied Winter-Melon Pastry)

Ingredients

Filling
250g candied winter-melon strips (tung kwa), chopped
60g sesame seeds, toasted
65g castor sugar
80g commercialised cooked glutinous rice flour (koh fun)
120ml water
2 tbsp oil Water dough:
150g high protein flour, sifted
150g plain flour
2 tbsp castor sugar
1 tbsp golden syrup
100g shortening
1/4 tsp vanilla essence
150ml water

Oil dough
120g plain flour, sifted
100g shortening

Egg glaze
1 egg mixed with 1/8 tsp salt, lightly beaten

Method

Filling

Combine all ingredients in a mixing bowl. Mix well to blend. Divide mixture into 60g for each portion of filling.

Pastry

Water dough Combine all ingredients together to form a smooth dough. Leave aside to rest for 30 minutes. Divide dough into equal portion pieces.

Oil dough

Rub shortening into flour until well blended. Wrap with cling film wrap and rest in the refrigerator for 30 minutes. Divide dough into equal portions. Put oil dough inside water dough and wrap up. Press and roll out dough into a longish flat piece. Roll up Swiss roll-style, then roll out flat with a small rolling pin into a circular piece. Wrap a piece of filling in the centre. Roll the wrapped dough flat again. Prick the surface lightly with a fork and brush with egg glaze. Sprinkle with a little sesame seeds. Arrange pieces of prepared pastry on a lightly greased baking tray. Bake in a preheated oven at 180°C for 20–25 minutes or until golden brown.

Thanks to Amy Beh

Vadai

Ingredients
375g black gram dhal
1/2 tbsp plain flour
1 ½ tbsp rice flour
1/2 tsp salt
1/2 tsp sugar
1 onion, finely diced
1 tsp meat curry powder
2 green chillies, seeded and chopped
1 stalk curry leaves (use leaves only) chopped

Method
Soak dhal for 2 – 3 hours. Drain and blend two-thirds into a paste in an electric food processor. Leave the one-third portion aside.Combine the ground paste with the unground portion. Add in flour, rice flour, salt and sugar, curry powder, onion, green chilli and curry leaves. Mix well into a dough.Take a small portion and shape into balls. Flatten them into patties and deep-fry in hot oil until crispy and golden.

Thanks to Amy Beh

Mocha Marble Cake

Ingredients

250g unsalted butter

240g castor sugar

½ tsp vanilla essence

5 eggs

2 tbsp milk

250g plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

30g cocoa powder, sifted

½ tsp coffee essence

½ tsp instant coffee granules

Method

1. Grease sides and line base of a 21cm or 22cm round or square cake pan with greased baking paper.

2. Mix coffee essence and instant coffee together until granules have dissolved.

3. Cream butter, sugar and vanilla essence until light and creamy. Beat in eggs, one at a time, beating well after each addition. Beat in milk until well combined.

4. Sift flour, baking powder and bicarbonate of soda and gently fold into the creamed mixture. Divide mixture into two equal portions. Stir the cocoa powder and coffee essence mixture into one portion of the batter. Mix well. Leave the other portion plain.

5. Fill prepared pan with alternate spoons of the chocolate-coffee and plain batter. Level surface with a spatula and swirl the batter with chopsticks to get a marbled effect.

6. Bake in a preheated oven at 170°C for 50-60 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10-15 minutes before turning out to cool completely on a wire rack.