Pecan Mocha Slice (makes 9 slices)

INGREDIENTS

Slice
125g whole pecans
150g ground almonds
2tbsp coco powder
3 tbsp self-raising flour
3/4 cup (185g caster sugar)
7 egg whites

Mocha Cream
200g unsalted butter, softened
100g milk chocolate, melted
50g dark chocolate, melted
3 tsp instant coffee powder

9 Galaxy Minstrels

Pre-heat the oven to 180C (350F). Grease a shallow 9" x 9" square tin and line with baking paper, leaving the paper hanging over the two opposite sides. Roast the pecans for 7- 10 minutes, cool slightly then chop finely. Transfer to a bowl, add the ground almonds, flour, coco powder and 1/2 cup (125g) sugar and mix well.

Beat the egg whites while gradually adding the remaining sugar in a large bowl until soft peaks form. Gradually fold the nut mixture into the meringue mix. Spoon into the tin and bake for 25 minutes or until springy when touched. Leave in tin for 5 minutes then lift using the paper handle and place on wire rack to cool.

To make mocha cream, beat butter in a bowl until light and creamy, gradually add the melted chocolates and beat well. Mix the coffee with 2 tsp water then add in to the chocolate and mix well. Refrigerate for 5-10 minutes to thicken slightly.

Cut the slice in half and spread half of the mocha cream over the base, replace the top and spread the remaining mocha cream on top. Cut into 9 pieces and top with a Galaxy Minstrels.

I only got three hours sleep when I made both the cakes but seeing that I put a smile on their faces is priceless.

Not only does it cooks all kinds of rice - white, brown, sticky, risotto but it can also be used for steaming, stewing, making soups and eerr making yogurt!  Fingers cross that I don't get bored of this gadget as fast as I was with my bread maker.


Moving on, today I made a classic Chinese snack that will forever remind me of my Granny who's face would light up every time I bought them for her....Clay pot Pudding - Pud Jai Koh.

This was my second try (my first try came out under cooked, too hard and looking kind of grey instead of brown) at making these yummy sweet puddings.  I got the recipe from shirayuuki but changed it just a tiny bit.


Clay pot Pudding (makes about 15)

INGREDIENTS

Part 1
80g Rice Flour
70g Plain Flour
1 tbsp glutinous flour
250ml water

Part 2
Brown sugar slab 200g
300ml Water

1 tsp vegetable oil

Part 1: Sift all three flours in a bowl and add the water in slowly while mixing to form a thick batter.

Part 2: Bring the water to a boil in a sauce pan and add the brown sugar slabs, stir until sugar dissolves.

Put the steamer on.  Add part 2 in to part 1 and mix thoroughly then add in the oil, mix thoroughly once more.  Pour in to clay pots or egg tart molds until 90% full.  Steam on high heat for about 30 - 40 minutes.  Cool for 5 minutes and unmold with a knife.

HOLY MOLY!!!  Lucky for me I found out I can make it by using my bread maker!  Now all I need to do is go to the Japan Centre and buy some Mochi Kome (sweet mochi rice) then I can make some Strawberry and Banana Daifuku!  Can't wait!!

P.S - Sams I just watched the Anjelah Johnson - Vietnamese Nail Salon clip on You Tube with Trong and we LAUGHED our heads off!

"Honey do like crystal gell? For your nail it's the best thing you can get for your nail, it sparkle like diamond in the sky, do you like crystal gell?" HAHAHAHA!