How to make "Sweet & Savoury Cake/Cupcake" with Pandan Powder?
When Sabrina came bursting onto the scene in Sydney we got in touch with her. Why? Because she makes awesome cakes, pastries, sweets and would love for her to try out our Superfood Powders namely the Blue Butterfly Pea Powder (or affectionately called in Malaysia as Bunga Telang Powder), Pandan, Roselle and Kaffir Lime Leaf Powder's. What amazes us is that she and her clients love the Roselle & Kaffir Lime Leaf Powder's and viola her Watercolour Roselle Cake was born for a client who wanted natural colour and a very healthy looking cake.
We followed up with Sabrina and she has generously contributed her latest creation Sweet & Savoury Cake/Cupcake otherwise also known as "Nasi Lemak Cake" which McDonald's is now selling their version as "Nasi Lemak Burger".
Sweet & Savoury Cake or Cupcake or "Nasi Lemak Cupcake"
Part 1 (sift)
a) Superfine flour - 100 grams
b) Self-raising flour - 50 grams
c) Baking powder - 1/2 tsp
a) Butter - 95 grams
b) Caster sugar - 125 grams
c) Egg - 1.5 nos
d) Vanilla flavour - 1/2 tsp
Part 3 (mixed in a bowl)
a) Coconut milk - 100gm
b) Water - 25 gm
c) Milk - 1 tbsp
d) MY BLUE TEA - Pandan Powder - 1/2 tsp (or to your desired colour)
Puteri Salat made using My Blue Tea - Pandan Powder - the surface is so smooth
a) Preheat oven to 160 degC. Prepare 2 x 6 " pan lined and greased (or 12 cupcakes tray)
b) Sift ingredients in Part 1
c) Cream butter, castor sugar, vanilla until fluffy.
d) Add egg one at a time, beat until well mixed
e) Add flour, alternate with coconut milk at low speed. Do not over mix.
f) Bake for +30 mins
Swiss Meringue Buttercream with Cucumber
a) Egg white - 81 gm
b) Caster sugar - 56gm
c) Cold butter (cubes) - 187gm
d) Vanilla flavours - 1 tsp
a) Double boil egg and caster sugar. Keep stirring until sugar is fully dissolved.
b) Pour into mixer bowl and whip until stiff peak.
c) Change to K-beater, add butter a little at a time, gradually increase speed to
d) Mix well.
e) Change to ballon whisk, add vanilla flavour and start whisking until buttercream turns until smooth and shiny texture.
Sambal Recipe and Topping
a) 5 dried Chillie (soak in hot water)
b) 1 onion
c) 2 garlic
Grind all above and fry till fragrant
a) Salt and sugar
b) Tamarind water
Add tamarind water, salt and sugar to taste
a) Fried ikan bilis
b) Cucumber puree
Blue Cookie Power to this Champion Gymnast! Yeaii
Sabrina is lovely to work with and very co-operative and her son too, Rayhan has graciously posted for us with the Big Blue Cookie even though he did ask mum if he can help to make cookie doughs of various colours in the kitchen. Once the cookie's popped out of the oven he gobbled one down within 5 mins and packed the remainder in his "rabbit bag" and told mum that it would be nice to share with their neighbours and its his "play time". Left all the cleaning to mummy tho! And Rayhan is the Champion in Gymnastic for the Junior Champion in Parramatta area must be the Big Blue Cookie with Blue Flower Power contains therein all natural blue colour none of the B1 and B2 artificial colouring.
Some of the other Sabrina's creations using our Superfood Powders are -
French Pastry Blue Butterfly Macaron - 3 colours and Roselle Wedding Cake
Butterfly Glaze Cake with Blue Butterfly Pea Powder
Palm Sugar Cupcake or "Ondeh Ondeh" cupcake to be served with Pandan Tea
Butterfly Pea Flower Tea - high in anti-oxidants and anthocyanins
ABOUT SABRINA YEOW
"Going Basic Cakes" was founded in 2015 and it’s Executive Pastry Chef is of course, Sabrina Yeow. Some background, after finishing her high school, Sabrina took up Diploma in Pastry and Baking with Shatec and has since never looked back. Graduating from Le Cordon Bleu (Australia) with Superior Pastisserie Certification in 2003, and have worked in several large hotels including Four Points Sheraton (Sydney), Sydney Hilton (Sydney) and Continental Patisserie over the period of 20 years. Included in her experiences, Sabrina has also participated in numerous competition for baking, decorating, modelling and won many medals with distinctions.
Born in Singapore and greatly influenced by her mum’s amazing and yumilicious cakes, pastries biscuits and kuehs from young. The masterful and tasty creations from her mum brings about every emotions which became her will and strength to face every day’s challenges with her head held high. Hence, Sabrina grew up knowing with absolute certainty that Baking will become her life.
Sabrina’s goal to make a difference through cakes and pastries was the most fulfilling career she could ever asked for. Seeing every widest smile from the youngest and the oldest after taking a bite from her hard work and receiving streams of compliments it only served to strengthen her drive and conviction to do even better and better she did.
It doesn’t stop there, along the journey, Sabrina realised a new passion beyond just baking and started training aspiring bakers in groups and provided coaching to individuals ranging from 4 years old to 80 years old. Every single student that Sabrina taught shared their tales and stories with her. From dreams, ideals, passion, hope, aspirations and also real life challenges that we all face to the very heart wenching stories from 80 year olds with their war time stories of losing their love ones and tear jerking stories to be baking for the poor children stricken with cancer. Such is the emotional coaster ride that cakes and pastries can bring. Such is the reality that makes us human. And to see every student learning and achieving those skills that will allow them to make a difference to their lives and to the lives which they will touch is why Sabrina will never allow herself to stop teaching.
You can order all the above wonderful cakes directly from Sabrina Yeow - Going Basics Cakes and French Pastry and if you wish to learn baking; Sabrina also teaches Pastry Class in Sydney, Melbourne and Singapore.
Do contact Sabrina on - +61 481 244 623