I love their walnut cake and some of their sugee cookies.. its really flavorful . The airport branch is convenient for getting souvenirs.
Cookies and kueh( cakes) from one of most unique culture in Singapore, Peranakan. A gift of the cookies or cakes never fail to please my friends when I travel overseas. You can get them in airport before you leave Singapore. Just check on its location in each terminal via its website. I brought boxes to Australia for a Friend without any issue getting it in.
If you love kueh lapis and other Malaysian kueh cakes like kueh talam , these are Malaysian ninja coconut cakes or Indonesian layer cake , at terminal 1 , there is a shop in the airport after immigration , I think also in terminal 2 as well . Makes great gifts and if your delayed a great fulfilling snack . As a tourist they are a must to try.
Love their Kueh Lapis. We enjoyed it every new year growing up. Brought 3 boxes back with me to the States. Tried a piece of the Durian Ambon – the durian flavor was light but the kueh was very dry. The Kueh Dadar and Kueh Talam were soft, moist and delicious – I enjoyed them on the flight home. Oh I absolutely love their Pandan Kaya cake; a heavenly cool treat on a hot day! But it does not hold up to long haul travel.
INGREDIENTS:
6 large egg whites, about 220g
170g sugar
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Open The Next Page.
Always go to bengawan solo everytime we tvisit in singapore to pick up a few boxes of their Pandan Chiffon Cake before departure. very nice nyonya kueh with rich coconut milk. Love the cakes and other goodies they sell as is always fresh and tasty.
First time to try Bengawan Sols’ pandan chiffon cake! it’s super soft, fluffy and yummy! soo good! I was glad that I have finally tried it out, my family liked the chiffon cake too!
super spongy pandan cake with light pandan aroma flying around. Both cheese and kaya cover the pandan in the roll, the original is the best.
INGREDIENTS:
6 large egg whites, about 220g
170g sugar
For the batter mix:
180g of plain flour
1 tsp of baking powder
6 egg yolks
8 – 9 pandanus leaves
about 220ml of coconut milk in a tin
Directions:
Extract the juice from the pandanus leaves. Clean and cut the leaves into small pieces then put in a food processor or mini blender and add few tbsp of coconut milk. Blend till the leaves are pulverised. Take it out and squeeze between your hands to extract the juice, a bit at a time. Filter the juice with a small sieve. Top the juice with coconut milk up to 200ml in total.
Mix baking powder to the plain flour. In a mixing bowl add the green coconut milk and egg yolks, whisk briefly then sift in flour and mix till combined.
Using a spotlessly clean large mixing bowl and whisk the egg whites till frothy then add sugar a bit at a time till all combined, continue whisking till a very stiff meringue is formed.
Add some of the meringue to flour mix to slacken it, then add this to the meringue and lightly mixed till evenly combined.
Add the mix to the tube tin and bake for 1 hour at 170deg C.
After 1 hour take the cake out and invert it immediately to cool completely.
Take a long thin knife and scrape the cake out of the tin, start from the tube then the side of the cake, then lift the cake out and glide the knife along the bottom of the tin till the cake is loosen. Invert onto a plate. Ready to eat.
There are a few rules that must be followed to make this kind of cake.
Always use a tube tin, a shame not easily available UK but easy to find in US as angel cake tin. I have seen it on UK ebay. Must not use any which has a non stick coating. The is because the cake must hang on to the tin while it is inverted.
Never grease the tin
Never open the oven door while the cake is baking
You must invert the cake immdiately once out of the oven or it will collapse into a pancake.
source : chefs-collaborative.blogspot.com