Dutch Apple Cake

After a filling ¨Thanksgiving Dinner¨.. i´m craving for a dessert thats light and yummy and fast to make (and even easier clean up!) These yummy delight has a light sponge underneath and a light cinnamon apple taste thats so festive!

Sponge Base
2 Eggs
160g sugar
1 tsp vanilla

 Whisk the above for 5 minutes until really thick and fluffy

 Melt 85g butter with 80ml milk and add slowly into the egg mix while whisking

150g flour
1 tsp cinnamon powder
2 teaspoon baking powder 

4 granny smiths or red delicious apples (peeled, cored and sliced), dust with cinnamon powder and sugar and mixed.

Add the dry ingredients to the mixture and mix throughly. Pour onto 6 x 6 inch lined tin and arranged the sliced appled on top. Sprinkled a bit of sugar on top. Bake at 180 degrees for 30 minutes or until raised and golden. Serve warm with custard or vanilla sauce

Talam Keledek

Wanted to make kacau keledek which is like kaya but unfortunately I didn´t have enough! So settled for a talam instead. Very simple. I prefer it a tad sweeter for malay kuehs but then again thats just me...so for those who likes their kueh sweeter maybe add 20g more sugar per batter. This is exactly as what I made which most people prefer... heh..

Batter A (The base and the top part)
100g sugar
60g rice flour
25g hoon kueh flour
30g all purpose flour
425ml coconut milk (santan)
a drop of pandan essence
a pinch of salt
yellow & red food colouring
Blend all the ingredients for a smooth batter and place it in a measuring jug.

Batter B (The white middle part with grated sweet potato)
 100g sugar
60g rice flour
25g hoon kueh flour
30g all purpose flour
425ml coconut milk (santan)
a pinch of salt
 100-1500g of grated sweet potato (1 used 1 large sweet potato)

Same thing, blend all the ingredients together EXCEPT the sweet potato. Heat over low fire for a few minute just to get the mixture warm. Then add the grated sweet potato and stir for awhile just to warm it up. Set aside.

Prepare your steamer and grease a round 6 inch container with oil. (you can use an 8 inch but then the kueh will be shorter).We not start to layer the kueh. Pour half of Batter A and steam for 10 minutes. Pour all of Batter B and steam for another 10 mins. Lastly pour the last of Batter A and steam for 25 minutes. Remove from steamer and let cool before cutting.