Oldschool Ice Lollies ( Sour Plum & Red Bean)

   
Super old-school right? Honestly i never had this in school, but i had it at home. They only sell those commercially packed ones in the school that’s just nothing but sugar and colouring. But i guess in those hot weather, even if it is plain ice cubes will be a big hit among the kids.

Since my mom was a full time working mom when i was young, we can easily request the helper to prepare anything (food) for us… sometimes, i will get her to prepare milo lollies, sometimes ribena lollies 🙂 i remembered helping the helper to tie the knots for the plastic bags but gave up after 1-2 tries because it is boring and you gotta ensure it is very tight. Else you may end up losing some of the precious juice/drink.

Here’s my 2 versions…

1 – Red Bean Ice Lollies

Ingredients – 

150g redbeans ( pre soaked)

water

pandan leave

sugar

1 big teaspoon of corn starch mix with some water

fresh milk

Steps:

Cook redbean + water + pandan leave on the stove for at least 1.5 hours ( or until the beans are soft). Add in sugar. LEt it cool down then add in fresh milk. Pour them into the plastic bags and tie a tight knot. Put them in the freezer for at least a day. 

 
2- Sour plum ice lollies

Ingredients:

900g water

sugar

100g sour plum 

some corn starch mix with water

steps:

Boil sourplum + water for 10 min, add in sugar and corn starch. Leave it to cool down before putting them in the bags. Freeze it for at least a day before serving 

   
This is a good light snack for a hot afternoon. For childfriendly versions, you mayuse yogurt drink or fresh fruit juices. Also, do not add any sugar 🙂

 

Banana Chiffon Cake

Finally!! after about 8 trials!! finally i have a decent looking, soft and fluffy Chiffon Cake! 

Actually i also found out why i failed so many times, the recipe that i was following is not for the fluffy chiffon cake, it is for chiffon cake base… hence i “failed” many times. ALso, i still new with my oven’s temperature… 

   
Tips on how to successfully bake a Chiffon Cake.. * i think i’m becoming like a Pro already! 

1- Make sure your beat your egg white in a clean, oilfree,dry bowl. and till the egg white peaks.

2- Control the temperature .. i personally think it is better to set the temperature higher than lower when you bake a chiffon cake

3- beat the yolk first…if you beat the white first, it will collapse by the time you are ready to fold in the yolks part… 

4.Use a proper Chiffon cake mould… do not attempt a normal cake mould unless you’re a pro already…. 🙂 

 
** note the bottom part of the chiffon cake is a little more dense because Banana has weight, no matter how fine you blend it, they’ll sink to the bottom. 

Ingredients:

A-

150g Banana ( about 2 bananas)

4 yolks

20g sugar

50g oil

B-

120g top flour

1/2 tsp baking powder

1/8 tsp baking soda

C-

4 egg whites

20g sugar

1/4 tsp salt

1/8 tsp cream of tartar

Steps:

1.preheat the oven together with the mould for 10 min , 200deg 

2. Blend the bananas for 10sec/Speed 5. all in the rest of ingredients A, 10 sec/speed4. Scoop the batter into a clea bowl.Set aside

3.Wash and dry the Thermomix thoroughly. Insert butterfly, put in egg white and cream of tartar, whisk for 3 min/37deg/speed4. After 1 min, add in salt. After 2 min, add in sugar

4. Divide egg white mixture to 3, fold it in together with the egg yolk mixture in 3 batches.

5.Pour the mixture into the preheated chiffon mould, bake for 35min/200deg 

6. remember to invert the pan when the cake is done. Only unmould when it has completely cooled down. my cake is a bit ugly because i unmoulded while it was still warm…

Note to all, do not give up! it is not easy to bake a chiffon cake, but you’ll succeed one day! keep trying!