Friday, July 27, 2007

Citron Cupcakes

Citron = Citrus. Tangy in taste as a result. It's a simple cuppy recipe I had in my folder all ready to be tried out. It's my first bake since I got better. I'll be bringing these to tomorrow's kenduri (gathering) along with Condense Milk Agar-Agar and the colourful Inang-Inang which I'll fry tomorrow before I go.
Ingredients for Citron Cupcakes
1 cup plain yogurt*
1 cup fine sugar
Grated zest from 1 lemon
3 large eggs or 4 small eggs
2 cups AP flour
1 tsp biocarbonate soda
1/3 vege oil
marmalade (topping - opt)
1. Preheat oven to 180'C.
2. In a large bowl combine yogurt*, sugar, lemon zest and eggs. Stir with a wooden spoon until well blend.
3. Add to batter flour and biocarbonate soda. Add in vege oil and mix into a smooth batter.
4. Spoon batter into cupcakes cups till 1/2 full coz it'll rise later. Top with a 1/2 spoonful of marmalade.
5. Bake between 25-30 minutes until the top browns slightly.
6. Allow cupcake to cool before storing.
* Substitute for plain yogurt ---> 1 cup plain UHT milk + 3 tsp lemon juice
* Substitute for plain yogurt ---> 1 cup evaporated milk + 5 tsp lemon juice
Wait for 5-10 minutes till mixture curdles before using.
Ingredients for Condense Milk Agar-Agar
1 tin condense milk
1 packet agar-agar (I used Rose brand 13g)
1 litre water
Pandan juice / green colouring
In a pan add agar-agar powder into water and bring to a boil. Pour in 1 tin condense milk and stir till thoroughly mixed. Pour half into mould with added pandan juice or green colouring. Let first pour cool before adding the rest of the mixture. Let it sit in the fridge overnight. Serve chill.
Inang - Inang aka Dried Glutinous Rice
I bought these off the shelves in a supermarket. It's made from glutinos rice which were dried and moulded into a round shape. Initially they're hard like keropok and you have to deep fry in hot oil to make the glutinous rice pop-up. They're great with a chilli sauce or rice. You can have them plain too! Usually they'll come in varieties of colours i.e. green, orange, yellow and red. I had fried some which are black (natural husk still on glutinous rice) and plain white (husk off the glutinous rice). They taste the same though.


Blogger teckiee said...

wow! the inang inang so colourful!

03 August, 2007 09:38  
Blogger Daylillies said...

Well... they're pleasing for the eyes. :-)

06 August, 2007 11:20  

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