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Friday, August 16, 2013

RED BEAN COCONUT MILK COTTONY CAKE [OGURA CAKE]

Still having 1/2 a  packet of dessicated coconut in my fridge and some coconut milk left from cooking the Egg Curry.  Instead for freezing the milk for later use, I used it to bake this cake and added red bean paste too.  See how the cake looks?
Of course, this cake tasted 'lemak' with the coconut milk.  Overall result - it is nice, soft, spongy flavourful cake.  I increased the salt to bring out the coconut flavour.
Ingredients for Egg Yolk Mixture
[use  9" square tin]
75 gm superfine flour - sifted
1/2 tsp salt
5 egg yolks
1 whole egg
45 ml corn oil
80 ml coconut milk
2 tbsp red bean paste [optional]
2 tbsp dessicated coconut [have some extra to sprinkle on top of cake]
  1. Whisk eggs in a mixing bowl until creamy.  Drizzle in corn oil followed by coconut milk.  Mix in the red bean paste if using.  Continue beating until well combined.  Add in the flour, salt and dessicated coconut.  Using a paddle hook, fold until batter is smooth.   Set aside. 
  2. Pour 1 and 1/2 cups water into baking tray, place baking rack on the tray and  preheat oven at 160 degrees C for 10 minutes.
Ingredients for Egg White Mixture
5 egg whites
1/4 tsp cream of tartar
70-80 gm castor sugar  [reduced by 1 tbsp if using sweet red bean paste]
  1. Using an electric mixer, whisk egg white until frothy, add in cream of tartar and whisk until  slightly foamy.  Add in sugar in 3 batches.  Whisk until soft to stiff peaks formed.
  2. Using a spatula, fold in 1/2 of the meringue into egg yolk mixture.  Lift and fold until well combined, then add to rest of meringue.  Fold again until well mix.
  3. Pour batter into a 9" square tin [line base with baking paper at the bottom only]. 
  4. Shake the pan lightly and the batter will spread out evenly.  
  5. Steam bake on the lower rack in oven at 160 degrees C for 10 minutes, then lower heat to 150 degrees C and bake for a further 55-60 minutes.  [Note: for the water bath, use 1 and 1/2 cups water for the duration of baking.  This way the cake base will not be soggy after baking].
  6. Invert the cake after baking on a wire rack and let it cool slightly [about 5 minutes] before removing the pan and baking paper [there maybe some vapour on the baking paper].
  7. Cool cake completely before slicing to serve or chill in the refrigerator before slicing to be serves later.
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8 comments:

Baby Sumo said...

Hi Kimmy, I thought this cake was a moist banana cake. Must be very soft.

Kimmy said...

Hi Baby Sumo, it's spongy, soft and very flavourful with each bite. The darker spots are actually from the red bean paste.

kitchen flavours said...

Hi Kimmy,
You are very good at baking cottony cake! Your cakes all looks so soft and spongy!

Kimmy said...

Hi Joyce, I think I have understand the basics of baking this kind of cakes and still experimenting on it.

Phong Hong said...

Kimmy, very creative to add red bean paste and coconut milk. I can imagine how fragrant it is!

Kimmy said...

Hi Phong Hong, it is like you are eating a 'kuih' fragrant, sweet and savoury. Rather 'crazy'-lah.

Zoe said...

Hi Kimmy,

You are very creative with this kueh kind of combination for your cottony cake baking :D Next time, will you try Bubur Pulut Hitam combination??? Yum yum!

Zoe

Kimmy said...

Hi Zoe, good idea but I still have some other flavours pending to bake. Will KIV.

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