Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I need a good thai inspired cake recipie?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I need a good thai inspired cake recipie?),it will help you,my kids.
plz include either the recipie or the web address i can find it at ty
Answer:
1 1/2 cups sugar
1 cup chai tea
1/2 cup milk or cream
1/4 teaspoon salt
1 tablespoon lychee syrup (from can)
1 cup shortening
3 cups sifted cake flour
1 teaspoon ginger
8 egg whites, stiffly beaten
1 1/2 teaspoons baking powder
about 7 canned lychees chopped
Cream shortening (don't use butter, a buttery taste kind of ruins it) and sugar in mixing bowl. Into another bowl, sift flour with baking powder and salt. Add flour mixture to the creamed mixture alternately with milk and lychee syrup. Fold in stiffly beaten egg whites and the chopped lychees. Turn batter into a greased 10-inch tube pan. Bake at 350° for 55 to 65 minutes, or until cake springs back when touched lightly with finger. Top with the leftover lychees from the can, sliced, and drizzle with some syrup. This is Thai Inspired, the recipe is my own and it is not an authentic Thai recipe, but it's still very good :)
I serve this without icing, but if you want icing, I'd recommend a creamy white icing and then place the sliced lychees on top of that.
Spiced Chai Tea Cake Recipe
Thai Cakes
Ingredients:
1 box (about 18 ounces) spice cake mix
1 1/2 cups chai tea latte concentrate, such as Oregon Chai
1/3 cup nut oil, such as walnut oil
3 eggs, large or extra large
8 slices crystallized ginger, finely diced (about 1/3 cup; optional)
1 cup prepared whipped cream cheese icing
No-stick flour and oil
Baking spray
Directions:
Heat the oven to 350F. Spray the interior of a nonstick Bundt pan with baking spray.
Cobine the cake mix, 1 1/3 cups chai concentrate, oil, and eggs in a large bowl and beat until smooth and fluffy, about 2 minutes. Stir in the candied ginger, if desired. Spoon into the bundt pan and bake until a tester inserted into the crest of the cake comes out clean, about 40 minutes. Cool in the pan for at least 20 minutes. Invert the cake onta serving plate and cool to room temperature.
Mix the icing with the remaining chai concentrate and drizzle over the top of the cake, allowing the glaze to run down the sides in rivulets. Slice and serve.
Thai Coconut Pudding Cake
- 1 cup good-quality coconut milk
- 2 eggs
- pinch salt
- 1/2 cup rice flour (available at Asian stores in small plastic bags)
- 1 tsp. coconut extract
- 1 tsp. vanilla extract
- 1/4 cup sugar (or slightly more to taste)
TOPPING: 2-3 Tbsp. toasted dry shredded coconut (see toasting instructions at end of recipe).
1. Place 1 cup coconut milk in a mixing bowl. Crack in the eggs, and add a pinch of salt. Beat well with a fork or whisk until smooth (30 seconds to 1 minute).
2. Add the rice flour. Beat until smooth.
3. Add the extracts plus the sugar. Beat until smooth.
4. Taste-test the batter for sweetness, adding a little more sugar if desired.
5. Grease a small loaf pan and then pour in the batter.
6. Place loaf pan inside a long baking dish (the type you would use for lasagna). Pour some water into this dish (around the pan), so that the water reaches 1/2 way up the sides of the pan.
7. Place carefully in the oven. Bake at 375 degrees for 30 - 35 minutes, or until cake is set. A fork inserted into the center should come out clean. You may need to add more time.
8. Allow to cool completely, then loosen the cake by running a knife around the outside of the pan. Overturn into a serving plate, slice, and serve. If desired, you can ice this cake with regular white icing flavored with coconut extract, then sprinkle with toasted coconut.
To Make Toasted Coconut: Simply "dry fry" (no oil) the coconut over medium heat, stirring continuously until the coconut turns golden brown and is fragrant. Remove coconut from the pan immediately.
This would be good served with poached mango or mango sauce.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I need a good thai inspired cake recipie?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I need a good thai inspired cake recipie?),it will help you,my kids.
plz include either the recipie or the web address i can find it at ty
Answer:
1 1/2 cups sugar
1 cup chai tea
1/2 cup milk or cream
1/4 teaspoon salt
1 tablespoon lychee syrup (from can)
1 cup shortening
3 cups sifted cake flour
1 teaspoon ginger
8 egg whites, stiffly beaten
1 1/2 teaspoons baking powder
about 7 canned lychees chopped
Cream shortening (don't use butter, a buttery taste kind of ruins it) and sugar in mixing bowl. Into another bowl, sift flour with baking powder and salt. Add flour mixture to the creamed mixture alternately with milk and lychee syrup. Fold in stiffly beaten egg whites and the chopped lychees. Turn batter into a greased 10-inch tube pan. Bake at 350° for 55 to 65 minutes, or until cake springs back when touched lightly with finger. Top with the leftover lychees from the can, sliced, and drizzle with some syrup. This is Thai Inspired, the recipe is my own and it is not an authentic Thai recipe, but it's still very good :)
I serve this without icing, but if you want icing, I'd recommend a creamy white icing and then place the sliced lychees on top of that.
Spiced Chai Tea Cake Recipe
Thai Cakes
Ingredients:
1 box (about 18 ounces) spice cake mix
1 1/2 cups chai tea latte concentrate, such as Oregon Chai
1/3 cup nut oil, such as walnut oil
3 eggs, large or extra large
8 slices crystallized ginger, finely diced (about 1/3 cup; optional)
1 cup prepared whipped cream cheese icing
No-stick flour and oil
Baking spray
Directions:
Heat the oven to 350F. Spray the interior of a nonstick Bundt pan with baking spray.
Cobine the cake mix, 1 1/3 cups chai concentrate, oil, and eggs in a large bowl and beat until smooth and fluffy, about 2 minutes. Stir in the candied ginger, if desired. Spoon into the bundt pan and bake until a tester inserted into the crest of the cake comes out clean, about 40 minutes. Cool in the pan for at least 20 minutes. Invert the cake onta serving plate and cool to room temperature.
Mix the icing with the remaining chai concentrate and drizzle over the top of the cake, allowing the glaze to run down the sides in rivulets. Slice and serve.
Thai Coconut Pudding Cake
- 1 cup good-quality coconut milk
- 2 eggs
- pinch salt
- 1/2 cup rice flour (available at Asian stores in small plastic bags)
- 1 tsp. coconut extract
- 1 tsp. vanilla extract
- 1/4 cup sugar (or slightly more to taste)
TOPPING: 2-3 Tbsp. toasted dry shredded coconut (see toasting instructions at end of recipe).
1. Place 1 cup coconut milk in a mixing bowl. Crack in the eggs, and add a pinch of salt. Beat well with a fork or whisk until smooth (30 seconds to 1 minute).
2. Add the rice flour. Beat until smooth.
3. Add the extracts plus the sugar. Beat until smooth.
4. Taste-test the batter for sweetness, adding a little more sugar if desired.
5. Grease a small loaf pan and then pour in the batter.
6. Place loaf pan inside a long baking dish (the type you would use for lasagna). Pour some water into this dish (around the pan), so that the water reaches 1/2 way up the sides of the pan.
7. Place carefully in the oven. Bake at 375 degrees for 30 - 35 minutes, or until cake is set. A fork inserted into the center should come out clean. You may need to add more time.
8. Allow to cool completely, then loosen the cake by running a knife around the outside of the pan. Overturn into a serving plate, slice, and serve. If desired, you can ice this cake with regular white icing flavored with coconut extract, then sprinkle with toasted coconut.
To Make Toasted Coconut: Simply "dry fry" (no oil) the coconut over medium heat, stirring continuously until the coconut turns golden brown and is fragrant. Remove coconut from the pan immediately.
This would be good served with poached mango or mango sauce.
correctness,It's Non-profit and only for informational purposes.
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