Guaishushu’s Report Card–Top 30 posts For The First Blogging Year From 1-5-2013 t0 30-4-2014

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TOP 30 POSTS DURING THE FIRST BLOGGING YEAR FROM 1-MAY 2013 TO 30 APRIL 2014

These posts have squeezed in the top 30 listing. However,bearing in mind that some posts are issued and some posts are issued for a shorter period of time. What shocked me is entry No.14 – Pandan Huat Kuih that was only issued in one day. Please clicked on the blue coloured linked or the pictures to enter individual post if you are interested.


1    Another Singapore Malaysia Hawker Food–Chwee Kueh or Steamed Rice Cake With Preserved Radish

2   Creams and Milk Make These Buns Worth To Try –Hokkaido Soft Milk Buns

3   Huat Kueh- Chinese Steamed Rice Flour Cake–A Cake That Brings You Luck And Prosperity

4    The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…

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5   Easy Peasy Muah Chee(花生芝麻糍粑)

6   Extra Large Chinese Barbecue Pork Buns–Char Siu Bao (蜜汁叉烧包)

7   Another Alternative To Butter Cake–Cream Cheese Butter Cake (奶酪牛油蛋糕)

8   My Childhood Cake–Bee Hive Cake/Malaysian Honey Comb Cake or Kueh Sarang Semut (蜂巢蛋糕)

EASY PEASY BASIC MUFFIN RECIPE

10  What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts

11  Baked or Steamed,You Decide Yourself–Glutinous Rice Cake, Nian Gao (年糕)

12  Condensed Milk That Are Not Sweet? Home Made Condensed Milk

13  One, Two, Three…….Let’s Start Making Traditional Short Bread Biscuits.

 

14  An Auspicious Steamed Cake To Celebrate My Blog Anniversary–Pandan Huat Kuih (香兰发糕)

15  Yoghurt + Condensed Milk + Cream + Grapefruit = Grapefruit Yoghurt Ice Cream

16  This Is Different From Kek Lapis, This is Kueh Lapis–Nonya Kueh Lapis

 

17  Eggs, Eggs, Eggs….. Join Me To Cook Eggs….

18  Old Man Like Old Cuisines–Traditional Butterfly Cupcakes    

19  Not A Lapis Legit But A Rich Dense Lapis–Lapis Horlicks (Horlicks Layered Cake)

20  Another Uniquely Chinese Cuisine–Chinese Style Barbecue Pork–Char Siu (蜜汁叉烧)

21  I Have Decided To Make My Own Japanese Curry Roux–Japanese Curry Chicken Rice

22  A Noodle Dish That Chinese Sarawakian Would Not Be Able To Let Go… Sarawak Kolo Mee

23  Another Lapis For Your Consideration–Cream Cheese Chocolate Lapis Cake

24  Nothing To Shout About–A Simple Walnut Butter Cake

25  Out Of Gift Ideas This Christmas? Try Some Homemade Marshmallows

26  Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang

27 My Mum’s Tapioca Cake–Steamed Tapioca Cake Or Kuih Ubi Kayu (木薯蒸糕)

28 Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..

29 My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕)

30 Lets Have Something Different–Steamed Cream Cheese Layered Cake


5 POSTS THAT I THINK IT SHOULD BE IN BUT NOT IN THE LISTING

These are posts that I believed should squeeze in the top 30 listing but probably not because of their late issuance or lack of promotion of the posts.


“40 Minutes Bread Roll” with Sarawak Butter Bun’s Filling (四十分钟快速面包和特有牛油馅)

A Cuisine With A Long Chinese History– Dongpo Meat (东波肉)

Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)

Back To Basics–Modified Traditional Butter Pound Cake

Back To Traditional Recipe of 1egg:1sugar:1flour- Traditional Steamed Sponge Cake (古早味鸡蛋糕)


CONCLUSION

Guaishushushu have issued slightly more than 300 recipes last year and the above accounted for about 10% of the recipes. If you are interested to get more recipes, you can refer to my RECIPE INDEX  here. Hope you like the post today. Cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 4500 members sharing various food photos . I would be more than happy if you can  post in Groups for the recipes that you tried from Guaishushu’s blog.

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My Childhood Cake–Bee Hive Cake/Malaysian Honey Comb Cake or Kueh Sarang Semut (蜂巢蛋糕)

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Please take note that there is an updated recipe of using golden syrup instead of caramelizing the sugar. So Recipe 1 is the traditional method of caramelizing the sugar and Recipe 2 towards the end of the post is using golden syrup. You can choose either one of the recipes.

INTRODUCTION

I have repeatedly said this many times, in the 1970’s and 1980’s, all traditional cakes and cookies recipes  in this region are rather simple, using simple ingredients, simple cooking method  and baking equipment.

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This is a childhood cake. I remember very clearly that my I first tasted the cake 35 years ago prepared by my eldest sister in law. Then, she just “befriended” with my eldest brother. We did not have any oven, no mixer or even measuring cups. What she did was using the simplest mixed and steamed method to prepare the cake. I can only recalled it as a moist, dark colour, spongy cake. 

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The cake is called honey comb cake or bee hive cake or kek sarang semut (literally translated as ant’s nest in Malay Language). Some may misunderstood the cake as Bingka Ambun, another Indonesian cake that have a bee hive cake structure. However, they are different. In fact, I have suspected another Chinese cake, white sugar steamed cake (白糖糕)is also related. I honestly believed that these 3 cakes are interrelated, at least from the aspect of food histories. All the 3 cakes have  some common cake characteristics, an “airy” bee hive like structure and spongy cake texture.

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A brief analysis on the differences is provided as follows:

 
Kek Sarang Semut/ Bee Hive Cake Bingka Ambun White Sugar Steamed Cake
Caramelization of sugar Yes No No
Flour used Wheat Flour Tapioca Flour Rice Flour
Leavener Baking Soda Yeast Yeast
Fats Butter Butter None
Eggs Yes Yes No
Method Baked/steamed Baked/grilled Steamed
Colour of cake Dark brownish Light Yellowish/Green
White

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I like the cake, so is my wife who is also from Sarawak. She told me that she craved for the cake a while ago and we cannot buy it from Singapore bakeries as it is definitely not a common cake. Months ago, I have tried one recipe from the internet but failed terribly. Since then, I have not tried any other recipes until the New Year Eve 2013. On that day, I invited my brother’s family to have dinner with us. After the dinner,  my sister in law and I talked about the bee hive cake that she prepared about 35 years ago. Based on her memories and what she had described, we managed to come out this bee hive cake. All are using simple measurements such as 1 can of condensed milk, 2 cups flour, 2 cups sugar, 2 cups water, 8 eggs , 1 teaspoon of baking soda etc. I am very happy to have successfully bake this cake even though it is slightly burnt on the top as she can’t really recall the correct temperature (note that at her time, she is using the simplest movable oven or steaming).

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RECIPE 1 – USING CASTOR SUGAR AND CARAMELIZE


WHAT IS REQUIRED

Servings: an 8” x 8” cake

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  • 180 grams of butter at room temperature
  • 1 can of condensed milk or sweeten beverage creamer (380 grams)
  • 2 cups of self raising flours
  • 2 cups of water
  • 2 cups of castor sugar (note: if you are using golden syrup, please refer to recipe 2 at end of the post)
  • 1.5 teaspoons of baking soda
  • 8 eggs

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STEPS OF PREPARATION

  • Lightly grease a baking tin and pre-heat the oven to 160 degree Celsius.

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  • In a sauce pan, heat the sugar under medium to low heat. Continue stirring until all the sugars have melted. You have to be patience. If you use high heat, the sugar will be burnt and you have to throw away as it will be very bitter. It will take about 10 minutes but that very much depends on your heat. As long as the syrup have turn light brown, you can off the heat.

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  • Add 2 cups of water to the melted sugar CAREFULLY. As this is hot melted sugar, it may splash out.  Let the syrup cool at room temperature. If you can’t wait, put the syrup in a pool of cold water to release the heat.

  • In a mixing bowl, cream the butter slightly. Add in 1 can of condensed milk, beat until well combined. Add in one egg at a time and beat using slow speed until well combined. Repeat the same until all the 8 eggs are added.

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  • Sift in the flour, use slow speed to stir until well mixed. Add in the COOLED syrup and baking soda to the batter, stir until well combined.

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  • Transfer to the baking tin and bake in the pre-heated oven at 160 degree Celsius for 45-60 minutes or until a skewer inserted comes out clean. Let it cool completely before cutting into desired sizes.

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CONCLUSION

This is another traditional verbal recipe that turned out to be a success. I have been looking for this recipe for a long time but none is as easy as what my sister in law had shared with me. I appreciated traditional verbal recipe and I must document down and keep it as a record before every body forget about it again. Sponginess, soft, moist, buttery with mild caramel aromas are the characteristics of this simple cake. Trust me, it is not as sweet as you think it should be. The sweetness is just nice for an average sweet tooth.

Hope you like the post today. Cheers and have a nice day.

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UPDATED ON 13 JANUARY 2013

RECIPE 2 – PREPARING BEE HIVECAKE USING GOLDEN SYRUP


Subsequent to my issuance of this report, a number of readers are trying out the cake. Some of them are getting the beautiful patterns and some of them only get minimal holes and one reader is complaining about the bitter taste of the cakes that she prepared every time. The bitter taste is most likely due to the burnt syrup in the cake. Note that in the above method, as long as the syrup is lightly brownish, you have to off heat immediately, otherwise it will be burnt and become very bitter.

Because of this, I have decided to bake another cake on 12 January 2013. by using ready made golden syrup instead of caramelizing the sugar our self. In fact, I have to admit for the preparation of this cake, I hate the syrup preparation process as it is quite time consuming and it will splash if not careful. With the use of golden syrup, the procedures,  the water amount and other measurements have to be amended accordingly.

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  • 180 grams of butter (melted)
  • 1 can of condensed milk or sweeten beverage creamer (380 grams) – not in picture
  • 2 cups of self raising flours
  • 400 grams of water (about 2 cups minus 4 tablespoons of water)
  • 1.5 cups of golden syrup
  • 1.5 teaspoons of baking soda
  • 8 eggs

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  • Mix the golden syrups with the water. Stir until dissolved. Add in condensed milk, melted butter and eggs, stir until well mixed. You can add in stages. Sift in the flour and baking soda, stir until well mix. Transfer to the baking tin and bake in the pre-heated oven at 160 degree Celsius for 45-60 minutes or until a skewer inserted comes out clean. Let it cool completely before cutting into desired sizes.

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For more recipes, you can refer to myRECIPE INDEX here and you can follow me at PINTERESTor visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1000 recipes worldwide and pinned by various bloggers:FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

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