Foodie

Monday, March 30, 2009

Belacan Cake



















This Parisan Browning Essence finally arrived from Melbourne to enable me to make this Kek Belacan. Thanks to my dear friend, Chan who carried it all the way. Truly, it did make my cake looked very much like Belacan.


Ingredients:
and
Method:


Follow recipe from Secretive Cake but replace the caramel sauce aka dark soya sauce with Queen's Parisan Browning Essence.







Serves

13 comments:

twinklestar said...

Lily, does the cake really taste like belacan? Am so curious..

Ann said...

I thought it was really belachan cake and wondered jow it taste.

madimomi said...

lily, did using the browning sauce change the taste, texture, etc? does it taste better?

Anonymous said...

Interesting - wondering what's the difference in taste compared to your secretive cake? could i ask where your friend Chan got the browning sauce? is it easily available at any supermarket?? tks _jane

Fanny Wijaya said...

Hello Lily, i don't see any dark soya sauce in your secretive cake recipe. You mean is caramel sauce?

lilyng said...

twinklestar,Ann, madimomi

no, it looked like belacan but it is the a very flavorful cake. the presence of horlicks enhanced to flavor and the cake is very moist. According to the ingredeints in browning essence, they are only water and coloring.

lilyng said...

anonymous

There is not much different in texture but i found that the caramel sauce's slightly salty taste does complement the sweetness from the condensed milk

lilyng said...

anonymous

my friend chan came to visit from melbourne and he says that the broning essence can be found in the major supermarkets.

lilyng said...

penny wijaya

i am sorry about the wrong term used. caramel sauce is actually dark soya sauce

vincent said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM!!! YUM!!!.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

Best regards,

Vincent
petitchef.com

Big Boys Oven said...

hahahha auntie lily you can really make me laugh this morning. love your belacan cake! yum yummy!

Anonymous said...

Hi Lily,

Thanks for sharing this secret receipes. May I know how much kg is 6 ozs(1 1/2 sticks) butter? Can we leave out the caramel if we don't mind our cake not to be dark in colour? Will there be any different in taste for the caramel?

Kindly advise.

Thank you in advance for your advise.

Mixue

lilyng said...

mixue

yes, you can omit the browning essence or the caramel sauce, the only will taste good only the color of the color will be pale.

Related Posts Plugin for WordPress, Blogger...