Monday, 20 November 2017

Two-Tiered Lychee Rose Longevity Peach Sponge and Pudding Cake

I had a request some time back for lychee rose longevity peach cake. The requester saw the longevity peach cake I made for my grandma two years ago and loved it very much. I decided to make something similar but two-tiered this time :)


This is a refreshing dessert that goes well as the last dish for a sumptuous birthday celebration meal. Alternating layers of light lychee rose sponge and pudding, served with succulent lychees stuffed with pudding. The longevity peaches are light and refreshing chiffon sponge cakes too!

I won't go into details of the bake as the detailed recipe can be found in the blog post for my grandma cake. The thing that I did differently here is in the assembly. I used flexible plastic meant for wrapping around cakes as shown in the photos below. I did this for my Ondeh-Ondeh pandan kaya Gula Melaka chiffon cake for my dad too.

6.5" and 4" cakes

The edges of the cake is much cleaner this way than using springform pans like I used to.

Unmoulded cakes

I don't have a picture of the cut slice of this cake but I made one for my grandma two years ago so it looks something like this:

Alternating layers of soft lychee rose chiffon sponge with refreshing pudding, eaten along with succulent lychees!


Give this cake a try if you love lychee :).

With love,
Phay Shing

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Saturday, 18 November 2017

Mermaid Tail Chiffon Cake


I love turquoise colour very much so it was a joy to make this Mermaid Chiffon Cake with pretty mermaid tail and purple shells, inspired by the Little Mermaid. I was a little reminded of Legend of the Blue Sea show which I loved earlier =p.


It was very tedious though, to make the mermaid tail, as it was made by cutting out scales piece by piece from chiffon sheet cakes. As you can imagine, it was a lot of work =p. But thankful cake was very well-received, which brings the most joy =).

This is actually the 2nd time I am making a Mermaid Tail Chiffon Cake! The last cake was pink in scheme for a close mummy friend a year ago, still in my backlogs.. oops!

I've been really busy with kids, so sorry for less posts lately. Thank God for his grace in sustaining daily!

With lots of love,
Susanne


Updates
New Deco Chiffon Cake Basics Book launch event on 2nd Dec 2018, 4pm at Kinokuniya, Ngee Ann City! Cu there :) (taken from kinokuniya instagram). Thankful it was in Top 10 Non-fiction bestsellers in Kinokuniya!



Deco Chiffon Cake books

  


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Friday, 17 November 2017

Happy Bunny Reduced-Sugar Coconut Macarons

Hubby and I use Wechat to communicate because we simply love the range of expressive and cute emojis. One of our favourite is this happy bunny that is absolutely adorable. You can't help but smile or even laugh looking at the range of emojis :). And since I was fine-tuning the recipe for my upcoming reduced-sugar coconut snowflake macaron class, I thought of squeezing in a few cute macarons for hubby's birthday :).

I had so much fun playing the pieces for photography!

I used the Swiss method to make these macarons. As I will be conducting the class using this macaron shell and filling recipe, I won't type it out in detail here. I tweaked my original recipe for making Gudetama coconut macarons to make these bunnies.

Just to share a couple of photos...

Piping out the bunny

Filling the shells with less sweet coconut white chocolate ganache

My hubby loved the coconuty taste of the macarons and said it's not overly sweet. And of course can't help but smile looking at the cuties :).

With lots of love,
Phay Shing



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Wednesday, 15 November 2017

Christmas Snowman, Reindeer, Hat Chiffon Cakes


As promised, here's the recipe for the Christmas chiffon pops that I did for the demo at Courts on Sunday 12th Nov =). Thanks to those who came and gave encouraging words as well!

These chiffon cake pops are made entirely fondant-free, so are soft, fluffy and low in sugar, suitable for kids and the elderly alike! The Snowman and Reindeer are actually miniature versions of the cakes in my cookbooks, Deco Chiffon Cake Basics and Deco Chiffon Cakes. If you like bigger cake versions, you can check out the books.

The Snowman and Reindeer are baked from cake pops molds (below), while the Snowman hats and Trees are from baking in paper cones (from SKP, I trimmed it so that they are shorter).




Snowman and Hats Chiffon Cake Pops
(makes 3-4 snowman from 6 cake pops and 3 hats)


Egg yolk batter
10g egg yolk
5g castor sugar
10g vegetable/corn oil
14g milk
1g vanilla extract
15g cake flour
Orange and red icing colours or natural food powders (pumpkin and red yeast powder)

Meringue
1 egg white
11g castor sugar
¼ tsp cream of tartar

1. Preheat oven to 140°C.

2. Prepare egg yolk batter:

a. Whisk egg yolk with sugar using hand whisk until light and well-mixed.

b. Add in oil first, then milk and vanilla extract and mix well.

c. Whisk in sifted cake flour and whisk well, ensuring that no lumps are formed.

3. Divide the batter into 3 parts: 1 tsp for orange, 3 tsp for red, and leave the rest plain. *You can use pumpkin and red yeast powder for orange and red, or icing colours.

4. Prepare meringue:

a. In a grease-free, dry bowl, using electric mixer, whisk egg whites with cream of tartar till frothy.

b. Add in ½ castor sugar for meringue and whisk at high speed till soft peaks form - peaks slope downwards forming a hook.

c. Add in rest of the castor sugar for meringue and whisk till firm peaks form - peaks point up but slightly hooked at the tip.

5. Divide the meringue into 3: 2 tbsp for orange, 6 tbsp for red and the rest for plain.

6. Fold in meringue gently into each colored egg yolk batter 1/2 at a time. *Fold in unidirectional, gentle strokes and do not overfold.

7. Fill the cake pops molds with plain batter till almost full (6 cake pops). Fill orange (1 cone) and red batter (3 cones) into paper cones till around an inch tall.

Pour the rest of the red batter into a large cupcake liner to bake sheet cake (thin layer) for cutting out scarves and buttons.

*For Christmas hats, leave some plain batter for sheet cake in a cupcake liner.

8. Bake all at 140°C for 28 min, or until skewer inserted into center of cakes come out clean.

9. Allow to cool completely on wire rack, before unmolding by hand (picture tutorials of unmoulding can be found in my cookbooks).

Assembly

Snowman

1. Round up the base of the round cake pops and stack using marshmallow glue in between (melt some marshmallows with a sprinkle of water for 30s microwave)

2. Cut a thin strip from red sheet cake for scarf. If you are not confident, you can use string candy.

3. Trim off the orange cone, and stick on using marshmallow cream.

4. Trim off the red cone and stick on using marshmallow cream.

5. Pipe on the eyes and mouth using melted chocolate or draw using food markers.

6. Cut buttons from red sheet cake using a small circle plunger, stick on using marshmallow cream.

7. Stick on hands using fried pasta sticks or pocky.

Christmas hats

1. Prepare a red cone chiffon cake.

2. Cut a thin white strip from plain sheet cake and stick around the base using marshmallow cream.

3. Cut a round circle from plain sheet cake and stick on top.

Reindeer Chcocolate Chiffon Cake Pops
(makes 10 cake pops/reindeers)

Egg yolk batter
10g egg yolk
5g castor sugar
10g vegetable/corn oil
14g milk
1g vanilla extract
15g cake flour
Chocolate paste (<1/4 tsp), or 1 tsp cocoa powder in 4 ml water

Meringue
1 egg white
11g castor sugar
¼ tsp cream of tartar

1. Preheat oven to 140°C.

2. Prepare egg yolk batter:

a. Whisk egg yolk with sugar using hand whisk until light and well-mixed.

b. Add in oil first, then milk and vanilla extract and mix well.

c. Whisk in sifted cake flour and whisk well, ensuring that no lumps are formed.

d. Add in cocoa paste (cocoa powder in water or store bought) and mix well.

4. Prepare meringue:

a. In a grease-free, dry bowl, using electric mixer, whisk egg whites with cream of tartar till frothy.

b. Add in ½ castor sugar for meringue and whisk at high speed till soft peaks form - peaks slope downwards forming a hook.

c. Add in rest of the castor sugar for meringue and whisk till firm peaks form - peaks point up but slightly hooked at the tip.

5. Fold in meringue gently into each colored egg yolk batter 1/3 at a time. *Fold in unidirectional, gentle strokes and do not overfold.

6. Fill the cake pops molds with cocoa batter till almost full.

7. Bake at 140°C for 28 min, or until skewer inserted into center of cakes come out clean.

9. Allow to cool completely on wire rack, before unmolding by hand.

Assembly 

1. Using some white compound chocolate or candy melts, pipe on the eyes.

2. Use a food marker (brown or black) to draw on the eye balls.

3. Add a dip of red coloring to the white chocolate, mix well and pipe on the nose (alternatively, you can use store bought dragees or icing candy that are round and red, stick on using melted chocolate).

4. Stick on pretzels for the ears or chocolate sticks or fried pasta sticks.


Pandan Christmas Trees Chiffon Cake Pops

Shared in Creative baking: Chiffon Cakes (first chiffon book below).


Hope you enjoy these cute creations (video taken before the demo for fun) =)


With lots of love,
Susanne

                                  NEW!
  

Updates:
New Deco Chiffon Cake Basics Book launch event on 2nd Dec 2018, 4pm at Kinokuniya, Ngee Ann City! Cu there :) (taken from kinokuniya instagram)



(13/11/17) Deco Chiffon Cake Basics in Top 10 Non-fiction Bestsellers in Kinokuniya! Thank God and thank you!


(13/11/17): Thankful that Deco Chiffon Cake Basics is a Bestseller in Periplus (Indonesia) and Naiise (Malaysia/SG) too!! Thank you!


(12/11/17) Thanks to those who came for my demo today!! Heartfelt thanks!




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Monday, 13 November 2017

Matcha Azuki & Chocolate Salted Caramel Mini Chiffon Cupcakes

This is the second part in my series of wedding bakes. Sorry for the long delay because I had more pressing bakes and ToTT class registration announcements to make 😅. Here are some simple but yummy mini cupcakes that are tasty but not too sweet. I stress the "not too sweet" part because the bride was very specific about the bakes being not too sweet 😅. Chiffon sponge that is soft, fluffy and packed full of flavour, and Swiss meringue buttercream that compliments the sponge cake flavour. I made tea flavoured heart shaped macarons in pastel rainbow shades along with these cupcakes.



Matcha chiffon cupcake with Azuki bean Swiss meringue buttercream and Azuki bean jelly hearts

My matcha chiffon cupcake recipe here uses same number of egg yolks and egg whites, which is what I don't normally practice (usually I use less egg yolks than whites for a lighter texture). I do so here to help to make the cake richer and stay more moist as the size of the cakes are small. Resulting texture is not noticeably different from my usual chiffons and the key to this is a well made meringue and good technique of folding in meringue into egg yolk batter.

I love making cake deco that is yummy and compliments the cake flavour, such as my macaron decorated cakes and Ondeh-Ondeh pandan kaya Gula Melaka chiffon cake. For these minis, I made simple Azuki bean jelly that totally goes well with the Azuki bean cream and Matcha chiffon. This is not the first time I made jelly as deco to compliment the cake. You may take a look at my mango cupcakes with vanilla cream and mango jelly over here.

Matcha chiffon cupcakes recipe
Ingredients (makes about forty 30x38mm cupcakes):
Egg yolk batter
5 egg yolks 
10g caster sugar
56g canola/vegetable oil
65g Matcha milk (dissolve 4-5tsp (about 7-8g) of matcha powder in 60g of hot milk, sieve to remove lumps. You may not use all of it)
1 tsp vanilla extract
75g cake flour
1/8 tsp salt

Meringue
5 egg whites
70g caster sugar
1/4 tsp cream of tartar

1. Preheat oven to 140℃, set oven rack to second lowest position and place a tray of water at the base of the oven (optional).

2. Prepare egg yolk batter. Whisk egg yolks and sugar until pale and thick. Add oil and whisk until well combined. Add matcha milk and vanilla and whisk until combined. Gradually whisk in sifted flour and salt until no trace of flour is seen.

3. Prepare meringue. In a clean metal bowl, beat egg whites with cream of tartar until firm peaks form, gradually adding in sugar when the egg whites are foamy.

4. Quickly but gently fold the meringue into the egg yolk batter in 3 additions. 

5. Carefully fill the cupcakes until about 80% full. Bake for 10 minutes and reduce temperature to 130℃ and bake for another 15-20 minutes or until skewer comes out clean. Cool completely before adding cream.

Azuki bean Swiss meringue  buttercream recipe
Ingredients:
100g Mashed canned Azuki beans
1/8 tsp salt

Steps:
1. If using frozen thawed Smbc, rewhip the cream before adding in mashed azuki beans and salt. Whip everything together with electric mixer until light and fluffy.

2. Transfer cream into piping bag fitted with star tip.

You may prepare the cream ahead of time and freeze in freezer Ziploc bags. Simply defrost at room temperature and rewhip before using. Pipe a simple swirl on top of cooled cupcakes.

Azuki bean jelly recipe
Ingredients:
120g Azuki bean puree (press canned Azuki bean through sieve or buy Koshian from Japanese section of supermarket)
120g water
20g white sugar (or to taste. Mine is considered less sugar)
1/8 tsp salt
1.5 tsp agar powder

Steps:
1. Combine everything into a small saucepan and bring to a boil while stirring continuously. Boil for a minute while stirring to ensure agar powder is fully dissolved as we are making a firm jelly here.

2. Pour into silicone moulds till about 5-10mm thick layer. Chill in fridge for 30 minutes or until firm. You may prepare this a day before assembly time.

3. Use a small heart cookie cutter to cut out small hearts.


Top the Azuki bean cream with a dainty Azuki bean heart :).

All done!

Chocolate chiffon cupcakes with Salted caramel Swiss meringue buttercream

When you have a tried and tested recipe where recipients from more than one party say that it is yummy, you go back to it :).  The chocolate chiffon recipe I use here is a tried and tested recipe that I have used for log cakes, bigger chiffons as well as cupcakes, all with very good reviews. I tweaked the recipe slightly, omitting the Kirsch and  instant coffee but substituting these two with Kahlua coffee liqueur. I also replaced the baking powder with baking soda and find that the batter is more stable so this tweak shall stay for my future chocolate cake bakes. I decided to do this replacement as I still notice some deflating of the batter due to the use of cocoa powder (even with Dutch processed) so an alkaline-based leavening agent such as baking soda will help to balance the pH of the batter better.

Chocolate chiffon cupcake recipe
Ingredients (makes about thirty-five 30x38 cupcakes):
Egg yolk batter
4 egg yolks
10g caster sugar or brown sugar
56g canola or vegetable oil
60g fresh milk
1 tsp vanilla extract
1.5 tsp Kahlua coffee liqueur
26g Dutch processed cocoa powder (if using regular cocoa powder, add 1/2 tsp baking soda)
52g cake flour
1/8 tsp fine sea salt
1/3 tsp baking soda

Meringue
5 egg whites
1/4 tsp cream of tartar
70g caster sugar

Steps:
Follow the same steps as Matcha chiffon recipe above. Just sift together all powdered ingredients and mix all flavourings with the milk.

Salted caramel Swiss meringue buttercream
Ingredients:
180g Reduced-sugar vanilla Swiss meringue buttercream
70g Homemade salted caramel

Steps:
Similar points to take note of as Azuki bean smbc above. Mix salted caramel with vanilla smbc using an electric mixer until light and fluffy.

Piping salted caramel smbc on chocolate cupcakes

Sprinkle the salted caramel cream with some chocolate rice and top with a red heart sprinkle.

Packed and ready to party!

Here's a peek at the insides of the cupcakes. I baked extra so I could do a taste test :).



Soft, moist and fluffy! The lower flour to liquid ratio plus lower temperature steam baking helps to retain the moisture of the cakes.

Like the macarons at the wedding, these were very well received too! The bride said that the chocolate cake with salted caramel was rich and tasty without being too sweet, which was what she wanted. The Matcha Azuki cupcakes however, she felt could do with stronger flavour although she loved the fact that it is also not too sweet, so I have amended the recipe shared here to include more Matcha powder and Azuki bean.


With love,
Phay Shing

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Sunday, 12 November 2017

Cute Doggy (Chihuahua) Chiffon Cake


How much is that doggy at the window? =p

This is a creation for my friend's son who loves dogs! She gave me free rein on the design so I ended up making chihuahua-inspired design as I love dogs hehe.

The base cake is vanilla-pandan chiffon cake. I was trying to simulate green pastures lol. My cake is cream colour because I didn't use a reduced egg yolk recipe this round =).

Vanilla Pandan Spots Chiffon Cake  (8-inch tube pan)
Egg yolk batter
6 egg yolks
40 g castor sugar
79 g vegetable/corn oil
86 g water
10 vanilla extract
120 g Prima cake flour, sifted
1 tsp pandan paste

Meringue
8 egg whites
1/2 tsp cream of tartar
90 g castor sugar

1. Preheat oven to 160°C. Prepare a tray of water under the lowest rack for steambaking. *Optional but helps to increase moisture and control oven temperature for ogura-like texture.

2. Beat egg yolks with sugar with whisk till pale and light before stirring in oil, water, and vanilla extract.

3. Add in sieved flour and whisk till no trace of flour found. Divide the batter into two. To the first portion, leave plain. To the second portion, add pandan paste.

4. Meringue: Using an electric mixer, beat the egg whites with ¼ tsp cream of tartar till frothy. Add in half the castor sugar for meringue and whip till soft peaks. Add in all the castor sugar and whip till firm peaks form or just to the point of reaching stiff peak.
*Firm peaks give finer, softer texture, especially with steam baking.

5. Divide the meringue into two each coloured batter. Gently quickly fold in the meringue into respective batter in 3 additions.

6. Spoon the pandan batter in cloud-like blobs in the pan, then fill the surrounding spaces with plain batter. Continue till the pan is 2-cm from the brim.

7. Bake the chiffon cake for 15 min at 160°C, then 150°C for 10 min and then 140°C for 25+ min, or until skewer inserted into centre of cake comes out clean.

8. Invert the chiffon cake once removed from oven and allow to cool completely.

9. Unmould the chiffon cake by hand (‘Hand Unmoulding Chiffon Cake for a Clean Finishing’ video tutorial).

The doggy was made by combining chiffon cakes baked from glass bowls (similar to my panda cake in Deco Chiffon Cake Basics book). I used mini swissrolls for the limbs.

Hope you have a blessed week!

With lots of love,
Susanne


Updates:
Book launch event on 2nd Dec 2018 at Kinokuniya, Ngee Ann City! Cu there :)
(taken from kinokuniya instagram)


Books:


(13/11/17) Top 10 Non-fiction Bestsellers in Kinokuniya! Thank God and thank you!

(13/11/17): Thankful that Deco Chiffon Cake Basics is a Bestseller in Periplus (Indonesia) and Naiise (Malaysia/SG) too!! Thank you!



(12/11/17) Thanks to those who came for my demo today!! Heartfelt thanks!




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Thursday, 9 November 2017

Sweet Potato Shortbread Lollipop Cookies

This is the third in my series of cookie baking classes for kids at ToTT -- sweet potato shortbread cookie lollipops! These colourful treats are 100% naturally coloured and flavoured!


Find out how to make coloured shortbread dough using natural sources and how to shape the beautiful lollipop swirls without the need for any cookie cutters!

This class is for kids from 5-12 years old with an adult accompanying each child. Please go to this link to register if you are interested.

With love,
Phay Shing


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Tuesday, 7 November 2017

Solar System Pandan Gula Melaka Macaron Ferris Wheel (new mung bean based non-refrigerated filling recipe included!)

When I received this request a couple of months ago, I was really thrilled as it really allows the macaron Ferris Wheel concept to shine with this theme. Presenting my version of solar system displayed in the form of macaron Ferris Wheel!

This beautiful photo was taken by my friend at the birthday celebration. I am ashamed to say that my photography skills are terrible!


I took this photo at home, trying to make use of fading sunlight after a long day's work of assembly. Needless to say it pales in comparison to the one my friend took!

Checkout the wheel in motion!

Again, my friend took a much clearer video of it although it didn't show the full range of motion...


Here's my version showing how smooth the wheel turns.


Pandan Gula Melaka flavour was requested. I personally would have gone all the way to include coconut as well to make this Ondeh-Ondeh flavoured but someone in the party is allergic to coconut so I have to leave it out. After trying out brown sugar replacement in the Italian meringue for salted caramel macarons, which was a hit, I did not hesitate to replace half of the caster sugar in the Italian meringue with Gula Melaka this time round. Why only half and not all, you may ask. It's because I didn't want the light coloured or blue shells to need too much white gel colouring to mask the browning due to Gula Melaka.

Recipe for reduced-sugar Pandan Gula Melaka macaron shells
Ingredients:
Mass
180g superfine almond meal
168g icing sugar (with cornflour added)
11g rice flour
1g (1/2 tsp) cornflour
1/4 tsp fine sea salt
70g egg whites
Charcoal powder
Gel food colouring
1/8 tsp caramel flavouring (optional)
1/8 tsp pandan flavouring (optional)
A few pandan leaves

Italian meringue
88g Gula Melaka (buy powder form or finely chopped from block)
88g caster sugar
65g water
70g egg whites
1/8 tsp cream of tartar (optional)

Steps:
1. Dry the almond meal, rice and cornflour together with pieces of pandan leaf in the oven at 90℃ for 30min. This is to impart some pandan aroma from natural source but optional if you don't want to go through the trouble. Discard the leaves. Cool to room temperature and sift together with icing sugar and salt.

Drying almond with Pandan leaves

2. Prepare templates on baking tray and line with parchment paper. Set oven rack to lowest position. Add egg whites to powder mixture to make a thick paste. Divide the mass according to how much of each colour you need and colour with natural source and/or gel food colouring. I used a pinch of red yeast powder for red colour.

3. Prepare Italian meringue. Place caster sugar, Gula Melaka and water in a tall saucepan. Bring to a boil to temperature of 115-118℃. In the meantime, beat egg whites with cream of tartar until soft peaks form. Reduce mixer speed to low if syrup temperature is not reached yet. Once temperature is reached, remove saucepan from heat. Turn mixer speed to high and carefully pour the syrup into the egg whites, avoiding the beaters. Continue beating on high speed for another 12-15 minutes or until meringue is cooled and stiff peaks form.


4. Use some of the meringue to stick the baking paper to the baking tray. Divide the meringue for the various colours. Use formula of weight of meringue = 0.51 x weight of mass. Fold the meringue into the mass in two batches until batter flows in a slow-moving lava-like manner. You may refer to this post for the basics.

5. Transfer batter into piping bags and pipe away! I am not ready to share the details of Ferris Wheel structure yet so I will not show in detail what the structure is like. Here's what I am comfortable to reveal..

Piping the sun!

Piping the man looking through his telescope at the planets! Note that I pipe double the number just in case one of them fail.

Piping the planets!

You may refer to this post on how to pipe complex shapes. Bang the tray on the table to release trapped air bubbles. Dry in air-con room or under the fan until dry to touch. Bake at 140℃ for the first 10 min before reducing temperature to 110℃ for the rest of the baking time. Bake until shells are dry. Duration depends on size of the shell. Cool completely before removing from baking sheet. If the shell is still stuck, bake at 110℃ for another few minutes and try again, more than once if necessary.

Freshly baked shells!

Decorate with edible paint and royal icing. I use edible markers, white gel colouring and vodka wash to create the designs on all the planets except Earth (royal icing).

All decorated!

I spray painted the Ferris Wheel frame with some white paint to create an outer space effect.


What I am really excited about for this project, other than the design, is the new non-refrigerated filling that I successfully experimented with. If you have been following my posts, you will realise that all my non refrigerated filling use white chocolate as the base (if it's not dark chocolate flavoured). White chocolate as you know, is way too sweet. I add vegetable shortening, salt, and tea flavoured fillings to compensate the sweetness level of white chocolate. This helps to a certain extent but sometimes not enough for the taste buds of some people. I was wondering what else I could use that is fairly neutral tasting but firm yet creamy in Singapore's hot and humid weather. Thank God for the inspiration when I thought about using mung bean paste! Chinese have been using mung bean paste as mooncake fillings to create a myriad of different flavours for a long time. I thought why not create a "cream" that is mung bean based then. And since the filling will be prepared from scratch, I have absolute control over how much sugar goes into the filling, which I couldn't achieve with white chocolate. I did a trial and my family gave it a thumbs up when they ate Pandan Gula Melaka flavoured shells sandwiched with the same flavour of mung bean paste cream! Imagine my excitement 😍!

I adapted the mung bean paste recipe from Christine's.

Recipe for Pandan Gula Melaka mung bean cream (suitable non-refrigerated macarons)
Ingredients:
Mung bean puree
200g dried deshelled mung beans
A few pandan leaves, knotted or cut into shorter strips
Water

Mung bean paste
200 mung bean puree
36g Gula Melaka (more if you prefer sweeter)
32g milk (or coconut milk)
1 pandan leaf cut into smaller pieces
2/3 tsp salt
28g vegetable shortening (may replace with oil and/or unsalted butter for refrigerated macarons)
1/2 tsp caramel flavouring
1/4 tsp pandan paste
1/4 tsp coconut flavouring
2 tsp wheat starch

Mung bean cream
280g mung bean paste
20g vegetable shortening (replace with unsalted butter if you your final product is meant to be refrigerated)

Note: this recipe is catered for macaron filling so it tends to be less sweet but saltier, to be paired with macaron shells that already have high sugar content. Please adjust sugar and salt content accordingly if used in other pastries.

Steps:
1. Prepare mung bean puree. Wash and drain dried mung beans a few times before soaking overnight. Drain the soaking water and rinse and drain one more time. Transfer beans into a shallow steaming plate. Add pandan leaves and cover the beans with enough water toll about 1cm above the beans. Steam for 30-35 min or until beans are soft. Drain away excess water and remove pandan leaves. Press the beans through a fine sieve. I didn't use the finest sieve I have so the paste wasn't as smooth as it should be although it still tastes great. You may freeze any excess puree for future use.

2. Prepare mung bean paste. Heat milk with Pandan leaf in microwave oven or in small saucepan. Let the leaf steep for 10 min. Discard the leaf. Place all ingredients except wheat starch in a nonstick frying pan or wok. Bring to a boil while stirring with a spatula. Once it's boiling, reduce heat to simmer. Keep stirring until liquid is reduced by two-thirds. Gradually add sifted wheat starch and stir until well combined. Continue cooking the mixture and stirring/kneading with spatula until a soft dough forms and all liquid has been cooked off, about 20-30 minutes. Note that you may want to cook it until it is drier than you would for mooncake fillings if using it
For macaron structures that require stability at Singapore's room temperature. Transfer to a bowl and cool completely.

3. Make mung bean cream. Cream shortening with electric mixer in a bowl. Gradually add mung bean paste and continue beating until mixture lightens up.

Left: Pandan Gula Melaka mung bean paste Right: the creamed version

Transfer the cream into piping bag and fill the shells!


Creating this Ferris Wheel has been challenging but I am more confident in making these now that I have more practice :). You may check out my first macaron Ferris Wheel creation over here. I made a miscalculation for the size of the planets. That's why I had to raise the platform to allow space for the planets to rotate fully. I better do my calculations more carefully next time and not just reuse my old template 😅

Thank God the wheel survived the trip intact! I delivered it myself while taking public transport. Everyone certainly had much fun playing with it and commented that the aroma is wonderful!

With love and much excitement,
Phay Shing


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