In~side (the heart)

After a few series of ‘those’ theme, it’s time to share the recipe-very simple but needs your patience….




Ingredients for the cake
1 egg
30g caster sugar
30g low protein flour
5g cornflour
1 teaspoon ovalette
1 teaspoon water
1 teaspoon vanilla essence
1 tablespoon corn oil
1 teaspoon of baking powder

Methods
Combine all the ingredients together except the corn oil and bat in the mixer till creamy
Add in corn oil and mix well
Pour on a desired greased mould
Bake in a preheated oven at 160-170˚c for 20-25min till golden brown

Ingredients for Red Bean Paste
100g of soaked red ban
500ml of water
2-3 tablespoon of brown/caster sugar

Methods
Boil the red bean for approx. 45-60mins until dry and soft under medium-low heat
Add some water randomly if it dries up too fast
Lastly add in the sugar

Ingredients for red bean pudding
100g of aster sugar
40g hoen kwee/white color green pea flour
2 teaspoon of jelly powder
150ml thick coconut milk
500ml of water
Red bean paste as above

Methods
Combine all the ingredients above and stir non-stop till it come to boil
Let it cool for a while

The 'heart' making process
Slice the cake into 2 layers after it cooled
Place one layer of the cake in the desired mould (a)
Pour the red bean pudding on top of the cake (b)
Leave it to cool for mins
Put a layer of red bean paste (optional)
Repeat the process a & b
Chill in the fridge for 1 hour
The balance of the pudding can pour on a desired mould and chill for at least 1 hour