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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.
Recipes

Harum Manis Mini Cakes

Ingredients
  • 180 g caster sugar
  • 150 ml water
  • 100 g QBB, melted and cooled
  • 150 ml evaporated milk or thick coconut milk
  • 2 medium eggs, lightly beaten
  • 220 g plain flour
  • 1 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 140 g caster sugar
  • 3 bananas, sliced

Instructions
  1. Place the 180 g sugar in a small saucepan and heat gently until the sugar melts and caramelizes to a golden brown colour.
  2. Remove from the stove and pour the water (must be careful � it will splutter)
  3. Boil the caramel until the sugar is completely melted. Let it cool thoroughly.
  4. Measure out only 300 ml of the caramel.
  5. Combine the caramel syrup, melted QBB, evaporated milk and eggs together.
  6. Sift flour, soda and salt together into a bowl. Stir in the sugar.
  7. Make a well in the centre and pour the caramel mixture in stir gently to incorporate everything together into a lump free batter.
  8. Grease little cups. Place 1-2 slices of banana at the base of the cup.
  9. Pour batter into the each cup.
  10. Place in a preheated steamer and steam for about 20 minutes or until a skewer inserted in the middle comes out clean.



Ps: Do not open the steamer before the time is up or the cake will collapse. This applies to all steamed cakes.


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