Tuesday, February 1, 2011

Sticky Cake

Hello people, Chinese New Year is around the corner and Exquisite Cake Recipes is here to show you our Nian Gao, Steamed Chinese Fruit Cake.

1) 3 and 1/4 cups (1400g) glutinous rice flour

2) 2/3 cup brown sugar on 2 slabs (about 5 ounces) chinese brown candy (pian tang in Mandarin; peen tong in Cantonese)

3) 7 ounces boiling water

4) 1/2 cup chinese dates, softened in water, cut in half, pits removed, or 1/2 cup other dried fruit or 1/4 cup dates and 1/4 cup nuts

5) 1 ts of milk

6) Water, as needed

7) 1 ts white sesame seeds

8) 1 ts vegetable oil or non stick cooking


1) Prepare the work for steaming

2) In a bowl, mix the boiling water and the sugar. stirring to dissolve. (If using peen tong, break the candy into several pieces, so that it will dissolve more easily in the boiling water.)

3) Cool it and soak the chinese dates in hot water for at least 30 mins to soften. (or soften them quickly by placing them in a bowl with water and microwaving high heat for 30 sec)

4) Cut the dates in half and remove the pits.

5) Place the glutinous rice flour in a large bowl. Make a well in middle and stir in the sugar and water mixture.

6) Add the milk and begin shaping the dough with a satiny texture. In corporate 1/2-3/4 of the chinese dates, nuts or dried fruit as you are adding water and working with dough

7) Grease a 7inch square cake pan with vegetable oil or non stick cooking spray

8) Place the dough in the cake pan and spread it out to the edges

9) Decorate with the remaining dates, lightly pushing them into the dough

10) Sprinle the sesame seeds on top

11) Steam the cake over medium-high to high heat for 45 mins, or until the edges of the cake pull away from the pan. Remove the cake from the heat and cool

12) Use a knife to loosen the edges, then remove the cake. Wrap in wax paper and refrigerate overnight.

13) To serve: Cut the cake into quarters, and then into thin slices 2-3 inches long and 14 inch wide. You can serve the cake as is, or reheat it in the microwave (the amount of time will depend on the size and power of your micowave-start with 10 sec and then microwave an extra 5 secs if needed) or re-steam it for 4-5 mins

14) You can also pan fry the cake, dipping the cake slices in an egg wash before frying. Use a small amount of oil so that the cake will not taste oily. Heat the oil on the medium high to high heat, then turn the heat down to medium and brown the cake slices briefly on both sides.

Thursday, January 27, 2011

How to make a robot cake - Decorating a robot birthday cake

Here is another interesting video i found on how to make a robot cake. Hope you will like it.

Sunday, January 23, 2011

Oreo Cheese Cake

So the purpose of sharing this Oreo Cheesecake is because, a friend of mine love Oreo Cheesecake. So I've decided to bake this just for her and am going to share this to those who love this cake as well!


1) 24 Divided Oreo Cookies

2) 3 ts of melted butter

3) 3 (250g) packages of softened Philadelphia Brick Cream Cheese

4) 3/4 cup of sugar

5) 1 ts vanilla

6) 3 eggs


1) Heat the oven to 350 degree. Placfe 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in a bowl and add butter. Mix them well and press firmly onto bottom of 9-inch springform pan.

2) Beat cream cheese, sugar and vanilla in a large bowl with electri mixer on mediu speed until well blended. Then add eggs, one at a time and beat just until blended after each addition. Chop or crush remanining 8 cokies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust and sprinkle with the remaining chopped cookies

3) Bake for 45 mins or until centre is almost set. Cool it and put into the refrigerator for 3 hrs or overnight.

4) Now it's ready to be serve

Tuesday, January 18, 2011

Princess cake - How to make a princess doll birthday cake

Apart from the previous post, I have found another interesting cake making video of Howdini on how to make a Princess Castle Cake. It will guide you step by step to make the cake, hope you will like it.

Sunday, January 16, 2011

Chocolate Chip Cookie Ice Cream Cake

This delicious ice cream cake only takes 20 minutes to prepare and 5 hours before it is ready to be serve on your plate. You can also vary this dessert by using different flavours of ice cream. All you have to do is just follow the steps we are going to share with you.
1) 1 package of small chocolate chip cookies
2) 1/4 cup of melted margarine
3) 1 cup of hot fudge topping
4) 2 quarts (container) of vanilla ice cream
5) 1 cup of whipped cream
6) 12 cherries
1) Crush half the cookies about 20 of tems to make crumbs
2) Combine crumbs with melted margarine and press into the bottom of a 9 inch spring form pan or pie plate
3) Stand remaining cookies around the edge of pan and spread 3/4 cup of fudge topping over the crust
4) Then freeze for 15 mins
5 Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer and freeze for 30 mins
6) Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer.
7) Freeze until firm for about 4 hours or overnight
8) When it is ready, garnish with remainder of fudge topping, whipped cream and cherries

Friday, January 14, 2011

How to make a guitar cake - Electric guitar birthday cake

Apart from our usual posts that share our recipes, we decided to add in videos as well. Above video is what we've found that telecast different kind of fanciful cake recipes. For those who are interested to know the channel of it, it's called Howdini. Had fun enjoying the video peeps!

Wednesday, January 12, 2011

All of a sudden feel like making some Chakin-shibori-style (Japanese Homemade) Sweet Potato Cakes:)


1) 1 lb satsumaizo peeled and cut into half-inch thick rounds

2)3 Tbsp sugar

3) juice from 1/2 lemon

4) 2 Tbsp raisin


1) Soak satsumaimo in water for 30 minutes.

2) Drain satsumaimo and put in a medium pan.

3) Pour water to cover the satsumaimo.

4) Boil until satsumaimo is softened.

5)Drain and put the satsumaimo in a bowl.

6)Mash satsumaimo.

7)Add sugar and mix well.

8)Add raisins and mix well.

9)Add lemon juice and mix well.

10)Put a small ball of mashed satsumaimo in a cheesecloth or a sheet of plastic wrap.

11)Gather ends and twist the cloth or plastic wrap to