By Betty Saw
Asian excessive Tea Favourites was once first released in 1979 and has confirmed to be an immensely renowned and remarkably endearing selection of recipes.
Featuring a pleasant array of truffles, cookies, pastries and well known Asian snacks and dishes, be encouraged to recreate teatime as a distinct meal that's to be savoured and enjoyed.
Impress your visitors with a Pineapple the other way up Cake, or serve up Curry Puffs, Sardine Rolls and Kuih Pie Tee for a savoury deal with.
Delight the children with Meringue Drops and Bo Peep's Cookie Staffs, and whip up well-loved noodle dishes corresponding to Mee Siam or Penang Laksa
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Additional resources for Asian High Tea Favourites
Fold in sifted ingredients alternately with coffee mixture. Stir in chopped nuts. Whisk egg whites until just stiff. Fold into batter one-third at a time. Pour batter into prepared tin. Bake for 45–50 minutes. Transfer to a wire rack to cool. Serve in slices spread with butter. CAKES 31 Preparation time: 20 minutes; Baking time: 45 minutes Oven setting: 165°C, 325°F, Gas Regulo 5 CARROT CAKE INGREDIENTS Castor (superfine) sugar Corn oil Eggs Plain (all-purpose) flour Baking powder Bicarbonate of (baking) soda Ground cinnamon Salt Carrot Chopped nuts 225 g 250 ml 3, large 150 g 11/2 tsp 11/3 tsp 11/3 tsp 1 /2 tsp 250 g, grated 125 g METHOD • • • 32 CAKES Line a 22-cm square cake tin with greased greaseproof paper.
Whisk eggs, sugar and vanilla essence until light and fluffy. Sift in sifted ingredients. Fold quickly. Stir in corn oil and coconut cream. Pour batter into prepared tin. Even out surface. Bake for 15 minutes or until well risen and light brown. Leave to cool in tin. Pour custard topping over cooled cake. When custard cools, sprinkle a little chocolate rice over the top. Serve chilled. INGREDIENTS: Custard powder Coconut cream Coconut milk Sugar Salt Vanilla essence (extract) 30 g 225 ml, squeezed from 1/2 grated coconut and sufficient water 340 ml, squeezed from same 1/2 grated coconut and sufficient water 75 g 1 pinch 1 /2 tsp METHOD: • Dissolve custard powder in a little coconut milk.
Spoon half the batter into prepared tin. Spoon half the topping over batter and spread evenly. Repeat with other halves to form four alternating layers. Bake for 40–45 minutes or until cake is golden. Remove cake from oven and quickly spoon 2 Tbsp pineapple juice over the top. Switch oven setting to grill, then return cake to oven for 10–12 minutes or until topping turns light brown. CAKES Preparation time: 15 minutes; Baking time: 30 minutes Oven setting: 175°C, 350°F, Gas Regulo 6 COCONUT CAKE INGREDIENTS Butter Castor (superfine) sugar Eggs Self-raising flour Salt 120 g 115 g 2, large 150 g, sifted 1 pinch Topping Desiccated coconut Castor (superfine) sugar Eggs Vanilla essence (extract) 180 g 150 g 2, large, beaten 1 tsp METHOD • • • • 42 CAKES Grease and line a 20-cm square cake tin with greased greaseproof paper.