TRES LECHES
SARAI CASTILLO
SERVES 12
You’ll need a 32 x 22cm, 5cm-high baking dish.
6 large eggs
150g caster sugar
1 tbs vanilla essence, plus 2 tsp extra
1 ½ tbs vegetable oil
1 ⅓ cups (200g) plain flour
1 tsp baking powder
395g can sweetened condensed milk
340ml can evaporated milk
400ml can coconut cream
600ml thickened cream
Mixed berries, to serve (we used strawberries, blackberries and raspberries)
Preheat oven to 180°C/160°C fan-forced. Grease a 32 x 22cm, 5cm-high baking dish.
Place the eggs, sugar and 1 tbs vanilla in a stand mixer fitted with the whisk attachment. Whisk for 15 minutes until tripled in volume.
With the motor running on low, slowly pour in the oil. Sift the flour and baking powder into a bowl, then gently fold through the egg mixture until just combined. Pour into the prepared dish and bake for 20 minutes.
Meanwhile, stir both milks and coconut cream in a large bowl until well combined.
Remove cake from oven and prick all over with a fork. Pour the milk mixture over the hot cake. Set aside on a wire rack to cool to room temperature.
Whip the thickened cream and extra vanilla until soft peaks. Spread over the cake. Serve topped with berries.
KUIH DADAR (PANDAN & COCONUT CREPES)
ALVIN QUAH
MAKES 6
You’ll need a 22cm non-stick frypan.
5-6 pandan
