Ingredients:
(A)
50 gm. plain flour
80 gm. water
5 gm. Instant yeast
(B)
250 gm. Water
250 gm. sugar
100 gm. Butter
5 eggs
2 egg yolks
100 gm. sugar
1/2 tsp. salt
100 gm. Tapioca flour
100 gm. Rice flour
1/2 tsp. Lapis Spice
1/2 tps. Bicarbonte of Soda
Method:
(1) Mix all the ingredients (A) in a mixing bowl until smooth. Leave aside to ferment for 20 mins.
(2) Put 250 gm. of sugar into a pot. Melt until golden then add in water and cook till sugar dissolves. Mix thoroughly. Add in Butter and stir till melted. Leave aside to cool completely. (CARAMEL)
(3) Whisk eggs with the 100 gm. sugar till thick and fluffy. Pour in the caramel gradually and mix thorouhly. Add in the fermented yeast mixture and mix thoroughly.
(4) Fold in flour and the rest of the ingredients.
(5) Leave to proof for about 2 hours.
(6) Pour into small greased moulds and bake in preheated oven at 190C for about 25 to 30 mins.
(7) Remove cakes from moulds when it's lukewarm. Leave to cool and serve.
27 comments:
Do you mind sharing the recipe for this? Love this! :)
hi AUNTY
able to e-mail this recipt for me mying.leong@yahoo.com.sg
thanks
m y
hi
aunty y
able to e-mail recipt to me
mying.leong@yahoo.com.sg
thanks
Lucy, thank you. You are really a fast worker! Like always, very well done!
If you don't mind to share the recipe, I too would love to have it. No hurry, take your time.
Many thanks.
Lena.
My e-mail: tannie47 @yahoo.com.
A long time ago, someone made a cake that has texture like your cupcake and I was wondering how she did it. Could you please share this recipe. My email sherriechang@yahoo.com
Do you still update your recipes in your recipes blog?
Thanks
Hi sherrie,
O.K. give me some time to post this. In case I forget, please remind me.
rgds
hi yochana,
u'r bingka caramel looks great.i have made is cake so many times but neva turn out like urs.i even made it using a recipe my mum bought from singapore (y3k book) but it didnt turn out like how the picture looked in the book. u'rs looks bery much like the one in the y3k book. is it the same recipe? if so, wat am i doing wrong? i followed the recipe exact.if not can u email me ur recipe, also for the bingka ambon cake too? thanks. my email is:
mml770@hotmail.com
mee.
Dear Aunt Yochana,
I am do delighted to find the recipe is posted today. Thank you so much for your generousity.
Rozie
Halo Aunty. :) Can I substitute the tapioca flour with rice flour, making a total of 200gm rice flour? I know the texture will be hell far away from what you've made, but I only have plain flour and rice flour, which I fear will last me a looong time if I don't use them up now. And is it possible to convert this recipe to cups instead of gm? Thank you so much for reading this. :)
Sing Yee
hi aunty,
it's me again,kelly, the one asking if u can teach me how to bake a birthday cake. i am thinking of baking a durian mousse cake. how much will u charge for the baking n ingredients? thx
i think it will be easier if u email me at xiaogua_kelly@hotmail.com
regards,
kelly
Dear Aunty Yochana,
I have been looking forward to your posting of this recipe everyday :)
Thanks for sharing your recipe.
I´m very happy ;)
could you please, tell me what is Lapis Spice ?
Regards,
Anna
Hi Anna,
Lapis spice is a mixed spice for making lapis.
You can use any mix spice or just omit it totally.
rgds
Hi Anna,
Lapis spice is a mixed spice for making lapis.
You can use any mix spice or just omit it totally.
rgds
Hi sing yee,
no no ...you must use tapioca flour for this cake. This is more like the bingka amboon. The one using plain flour will be more cakey. Unless you like the cakey style, then you can use plain flour.
rgds
Thanks for the recipe Aunty!
-Jana
hi aunty...
thanks for posting the recipe...
im sure to make this...
take care
prettysue
Dear Aunty Yochana,
Thanks for your answering.
will try this recipe soon,
I really love your blog.
Regards,
Anna
hi aunty y
thank u so much for posting the recipe. im going to try this. just to let u know i have already made the choc marble pudding for which the recipe you had given . it is a bit soft . i used agar2 strips instead of agar2 powder which could be the reason .
but the pudding didnt last long on the table. both my sons 'wiped' it out while i went to the shop to buy agar2 powder!! i will try again. thank u to you for sharing...
Hi diana,
The agar agar strips are normally soft...I suggest you use the agar agar powder. They are more crunchy. Buy the Rose brand.
rgds
Hi Lucy,
Thank You for sharing the recipe. I shall try it out soon.
Best rgds,
Lena
Hi aunty
Thanks for sharing the recipe. Can I use this recipe and bake it as a whole cake? Which ingredient make the cupcakes come out with such texture?
Regards,
Sherrie
Hi sherrie,
yes you can bake it as a whole cake but you have to increase your baking time.
Use any Friand or muffin moulds.
rgds
Hi Aunty,
Can this recipe be used for the Bika Ambon? What must i omit from this recipe to get the beautiful golden brown in the Binka Ambon?? Is this recipe also the same for the pandan one too?
Hello Aunty,
Thanks for sharing the recipe :) I'll be trying this tomorrow.. A quick question about instant yeast, is it the same as dry yeast? As i only have that in my pantry, am i able to use dry yeast? Would it be the same amount, 5 gr??
Hi Michelle,
yes, it's the dry yeast. I used the dry ones, so the weight is correct.
rgds
Hi Aunty,
It's me again, I did this bingka caramel, and now it's resting for about 2 hours. However, the batter did not grow in size!! It looks the same, before resting the batter. Is it suppose to grow?? I'm worried!!
By the way, I left it covered under the sun, and it's winter here!
Hi Michelle,
don't worry...it won't go double in size because it is very watery. Have some faith and confidence. Even if it fais, take it as a learning process.
rgds
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