Sunday, 26 February 2012

My Secret (Improved!) Recipe: Fruit Cake

Re-post on 17/12/12 for Christmas. My new suggestion to my original recipe is to DOUBLE, or even TRIPLE up the quantity of MIXED DRIED FRUITS (from 2 cups to 4 or 6 cups) to make sure every space in the fruit cake was filled with fruits!!!  I also suggested to soak / marinate these mixed fruits in Brandy a day before baking. Its so simple, just throw all fruits (6 cups in this Improved! Recipe) on a big bowl and pour in some brandy. If you only have the expensive Hennessy XO at home and feel that its too wasted for a baking, 2 big spoonful of XO will do. Mix thoroughly, cover with cling wrap, refrigerated it and mix again a few hours later.

Most of the recipe found online tells you to "ripe" your fruit cake for a week or two, but that's if you follow the "mat salleh"'s method and include rum in your recipe. I don't have rum at home and I am happy without it; second, I don't think the cake still edible after 2 weeks in room temp, it should be covered with mold. Our country simply too hot and humid.

So this is a simpler version of fruit cake, still as rich as it is, but you can eat almost immediately after baking. Here is the recipe:

3/4 butter (agak-agak, about 165g) 
1/2 cup of sugar (standard measuring cup for cooking, not your coffee cup~)
1/4 cup brown sugar (molasse, or palm sugar is OK)
1 1/4 cups of wheat flour (about 170g)
1/2 teaspoon Baking Powder (Baking Soda)
2 eggs
2 cups 6 cups of mixed dried fruits (raisins, sultanas, red cherries,
dried cranberry and some orange peels). Preferably soaked in Brandy (XO or VSOP) a day before.

Deep baking pan (6x3 inches or any size)
Greaseproof paper (baking paper) for the baking pan
Aluminum foil

Powder shifter

1) Blend the butter and sugar together with the mixer until smooth.
2) Add eggs to the mixture, one by one until all blended together.
3) Shift the flour together with half teaspoon of baking soda, then carefully add into the mixture,
little by little.
4) Add in mixed fruit
5) Pour the well-blended mixture onto the baking pan. This recipe should make two small fruit cake.
6) Preheat the oven. Cover the baking pan with aluminum foil and bake at 180 ° C for about one hour.
7) Remove the
aluminum foil after 45 minutes to brown the cake surface, but you should always check 
the cake in the 30 min and 45 min mark to make sure you don't burn the cake.
8) To make sure the cake is cooked, plug in the middle of the cake with a wooden stick or chopstick 
to see if the cake is still watery, soft or is ready to eat!

Will add in more mixed fruit next time, 2 cups simply not enough!

Saturday, 18 February 2012

ZenQ Desserts @ Lintas Square, KK

We know Malaysian love Taiwanese food. Many many years ago we already saw bubble tea franchises here and there, until today, the number of choices of these Taiwanese Bubble Tea has been increased to many. Recent years, Taiwan's night market's tidbits and desserts also gain locales attention, we start seeing fried spiral potato, and what I found in KK now is the Taiwanese "old timer" handmade taro (or yam) dessert and grass jelly (cincao) from ZenQ Desserts, Lintas Square here.

ZenQ was opened last December, since my first visit there a few days after their opening I did return again to try other stuff. Taro, or something texture-wise quite close to the "pearl" in bubble tea and roasted cincao are among their specialty.

Putting a complicated menu in front of the counter is a bad idea as this would block people from behind or who already know what to place in their order. During my first visit, I was standing there for 5 minutes to "study" the menu, but still I was lost. It's not because I don't know what to choose but I really don't get what it mean. They should put it somewhere else or at least get a girl to explain!

Green Bean with Barley, under the "Barley" series. The barley and green bean are equally hard, maybe this is how the Taiwanese cook the barley. RM5.90

ZenQ Recommended Grass Jelly Mix. I liked the grass jelly, the taste is a bit different than ours but I sometimes bought myself the "Taiwanese roasted grass jelly" from local stores and they taste equally good. Red bean is better than the green bean, softer, and sweeter. The green ball however is not green tea ice cream, but a scoop of ice-shaved green tea. Too bad the taro was sold out that night, but I got another chance to try it again. (RM7.50)

Here the "tapao" (take-away) version, the colorful one are the hand made taro. Pretty nice actually compared to our first visit.
The cute civet welcomes you, hahaha!

Foods: 15/20
Drinks: 15/20
Environment: 17/20
Service: 13/20 (warm & friendly but not attentive enough, work harder!)
Price: 17/20

Lot 23,  No. 13-0, Ground Floor, Block C, 
Lintas Square,
Kota Kinabalu, Sabah

View Lintas Square in a larger map


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