Light orange-flavoured Fruit Cake

Off late, I have been baking Fruit Cake quite often.  Though I love fruit cake, but I seldom want to buy the ready bakery baked ones as they are usually too sweet.  I have a few keeper recipe in hand, so anytime when I yearn to have it I will just bake one to enjoy. Last week I bake an orange-flavoured fruit cake, which is so light and moist. This is another keeper recipe to share with all fruit cake lovers....

Ingredients:
250g plain flour (sifted)
250g unsalted butter (softened)
250g dry fruit mix
150g castor sugar (actual amount is 170g)
2 tsp baking powder (sifted)
1/2 cup freshly squeeze orange juice
2 tbsp condensed milk
4 eggs

Methods:

1. Soak dry fruit mix in orange juice overnight.
2. Beat butter and castor sugar until light and creamy.
3. Add in one egg at a time and beating well after each addition.
4. Mix in flour little by little, alternating with milk and stir until well mixed.
5. Add in fruit mix together with the orange juice and stir to mix.
6. Spoon mixture into a lined 7.5" square cake tin.
7. Bake in a preheated oven of 170 degree Celsius for 60 - 70 minutes or when a wooden skewer inserted comes out clean.
8. Let it sit in the cake tin for 10 minutes and transfer to wire rack to cool.
9. Enjoy it warm, at room temperature or cool from the fridge.  After 2 days I place the leftover cake in an airtight container in the fridge.  

This recipe is adapted from treatntrick.blogspot.com.

Sweet Potatoes Onde-Onde

I've made the green colour Onde-Onde which is of the pandan flavor before and is now trying a hand on this 'eyes-catching" orange or rather golden ones. Though it is one same dessert or snacks but the two recipes differs slightly. Let's get on with it....

Ingredients:
200g glutinous rice flour
200g orange sweet potato (peeled, diced, steamed and mashed)
160ml. water
Enough Palm Sugar (grated)
Fresh coconut shavings
Pinch of salt

Methods:

1. Into the mashed sweet potato add flour and water.  Mix into a dough, cover with cling film and let it rest for 10 minutes. (I prefer not to add all the water at one time, leaving a bit till the end to ensure that the dough is not too soft.)
2. In a deep plate add the fresh coconut shavings, sprinkle with a pinch of salt and stir to combine.
3. To make the onde-onde, pinch a portion of the dough and roll into your desired sizes, flatten with fingers, spoon some grated palm sugar in the middle (add more if you have a sweet tooth), fold up to seal and roll again into balls.  Repeat until all is done.
4. To cook, boil water in a half filled pot, drop the rolled onde-onde carefully into the pot, once it floats dish out with a slotted spatula and roll them in the coconut mixture to coat them evenly.  Place them onto a serving plate.  Repeat until all is done. (I will cook the onde-onde in batches to enable me time to coat them and to prevent the onde-onde to be over-cooked, especially when I am  making it all by myself.)
5. These eyes-catching golden onde-onde are ready to be served.

This recipe is adapted from Lisa's Lemony Kitchen with increased in the portion, as I am making 2 portions from her actual recipe.

Deep-fried Chicken Boxing coated with Nestum

Chicken Boxing is my family's favourite!  As time is needed to prepare the drumettes,  I will normally buy the chicken wings and get them ready before hand and leave them in the freezer. The night before cooking I will bring out the drumettes from the freezer and leave it in the fridge.  On the day itself, after the drumettes have defrosted I will marinate and let it sit until the time for cooking. 

If you prefer your Chicken Boxing to be crunchy on the outside and without any coated sauce, this is one yummy recipe which I would recommend.  I can assure you that your family would love them too...

Ingredients: (Serves 2)
8 drummets (with a sharp knife scrape the meat from the joint area downwards to form a ball)
Nestum for coating
Enough cooking oil for deep-frying)

Marinade:
1/2 tsp salt
1 tsp chicken stock granules
1/2 tsp grounded white pepper
1 small egg
1 1/2 tbsp cornflour
1 1/2 tbsp plain flour

Methods:

1. Marinate the chicken drumettes with the marinade ingredients and leave to sit for few hours, or until cooking)
2. In a deep heated wok add enough cooking oil.
3. In a plate add few tablespoons of nestum.  Coat the drumettes with nestum and deep-fry in the medium heated oil, turning in between frying until golden brown.
4. Dish and drain on kitchen paper.  
5. Serve!

Notes:  Deep-fried Chicken Boxing also makes good Finger Food in a party or home gathering. Though having it immediately when hot is the best, but I have it half an hour later and I still get the crunch!