A family is a group of individuals connected by blood through marriage, offering love, support, belonging, companionship, and shared experiences. I baked this cake for my grandniece; celebrating her mua guek.
“Mua guek is a Chinese term for the Baby Full Moon Celebration, which marks a baby’s first month of life. This tradition involves a celebration and the giving of gifts to friends and family to announce the baby’s health and well-being. Traditional gifts include red-dyed eggs, but modern celebrations may include elaborate gift packages with items like grilled chicken, special cakes, and eggs.”
This time I add a different flavour of coffee, since it’s for my grandniece: I had added red colouring along with blue pea flowers that my family had requested. Everyone enjoyed it and most of them had second round. I have to stop them for a minute to take the picture; showing the rainbow colours. Thank you, God, for Your Glory Gift and for Your love and presence always with and all around me. I went back for a second myself there weren’t any left. Happy it turned out perfect, colourful, moist and delicious. Let’s bake!!!
Ingredients
375 g butter, melted
375 g plain flour
200 g castor sugar
6 eggs
200 ml pouring vanilla custard
3 Tbs Bali avocado coffee powder
2 Tbs blue pea flowers
3 Tbs hot boiling water
1 1/2 Tsp bicarb soda
1 1/2 Tsp baking powder
squeeze a tiny short line of blue food colouring paste
a tiny drop of blue food colouring liquid
a tiny drop of red food colouring
a tiny pinch of red colouring powder
Dark and white chocolate tempering
80 g dark melting chocolates
1 Tsp truffle infused oil
very tiny drop of peppermint essence, into moulds (OPT)
280 g white melting chocolates
1 Tsp truffle infused oil
very tiny drop of rose water essence, into moulds (OPT)
Garnish
dark and white chocolate
M & M smarties
1 strawberry flower
1 strawberry, stem removed and halved
10 blueberries
white sprinkles
Method
One day in advance
Dark and white chocolate tempering
Place enough water in a pot on medium heat. Put a glass bowl that can sit on top without touching the water and cover the pot to prevent steam from escaping. Put dark chocolate into the bowl, stir from middle out until chocolate melted completely. Remove and stir in oil. Set to cool for about 30 seconds. Then spoon chocolate into the prepared moulds with a very tiny drop of peppermint essence. Freeze chocolate; when it had hardened unmould and keep in airtight container until needed.
Using the same pot, check if enough water, place another bowl sit on top, add white chocolate into bowl, stir from middle out until chocolate melted. Note: white chocolate can harden quickly, if it does put back on top of pot. Set to cool slightly, spoon onto prepared moulds with a very tiny drop of rose water essence. Warm up chocolate and repeat spoon onto prepared mould with a very tiny drop of rose water essence until white chocolate finished. Freeze chocolate; when it had hardened unmould and keep in airtight container until needed.
The next day bake cake
Preheat oven 180 degrees C. Grease and line a 10 inches square spring form pan. Spoon out Bali avocado coffee onto a small saucer. Set aside.
Prepare blue pea flowers water
In a small bowl, steep blue pea flowers in hot boiling water for 5 minutes. Strain and discard blue pea flowers. Set aside to cool.
Meantime, in a deep plate mix flour, baking powder and salt well. Set aside. Beat butter until creamy about 5 minutes. Add in castor sugar, and beat until light and fluffy about 5-7 minutes.
Add in egg one at a time, beating well each addition. Fold in flour mixture with a big metal spoon, alternate folding in pouring vanilla custard. Mix until well combined.
Spoon some batter into a small metal bowl. Using a fine strainer, strain blue pea flowers liquid into the metal bowl with batter, stir well to get blue colour. Then add a tiny drop of blue food colouring into the pea flowers batter and squeeze a tiny short line of blue food colouring paste. Stirs to coat well the batter. Set aside.
Next spoon some batter into a small metal bowl. Then add a tiny drop of red food colouring and a tiny pinch of red colouring powder. The remaining batter in mixing bowl, add 3 Tbs Bali avocado coffee powder, stir to mixed well.
Using separate metal spoon for each batter. Spoon some Bali avocado coffee batter into the prepared pan.
Followed by a spoon of some blue pea flowers batter; placed next to Bali avocado coffee batter. Now a spoon some of red colouring. Repeat the process for each batter in the prepared pan; keep going until batter finished.
Gently smooth the top and give a couple of gentle knocks on the bench top. Bake for 1 hour and 15 minutes or until skewer out clean.
Halfway through, I cover the pan with a baking sheet and put back in the oven until time up at 1 hour and 15 minutes.
I prick 5 different places to make sure it’s cooked. Switched off oven, leave cake in oven for 35 minutes with door closed.
Once time up, removed from oven onto wire rack to cool further 20 minutes. Then flip the cake out of pan onto foil cake plate mat and place into the base of the square container.
20 minutes before leaving to go to my sister’s house, I bring out the dark and white chocolate from freezer, place 2 round white chocolate opposite of the corner, followed by 1 strawberry flower at the bottom. Then on the opposite side; line blueberries in the form of a cross, place two halved strawberry opposite each other near the blueberries and followed by white sprinkles opposite side near the blueberries cross.
Then decorate little dark chocolate seashell in the middle of the cake; resting on a white chocolate bar shape. Next line different colours M & M on both corners opposite each other. Followed by one dark round chocoloate on each side, and one white Easter egg chocolate opposite each other.
Enjoy the cake with more chocolate designs, coffee, tea or dessert wine!!!
Note: While generally safe, consuming large amounts blue pea flowers might lead to nausea or stomach upset, so pregnant women should consult a healthcare professional before use.
Oven temperatures may vary. For this cake at 180 degrees and perfectly done, Thanks to God. You can garnish with more fruits, cream, frosting rather than tempering chocolate and adding smarties. Instead of blue pea flowers you can just use blue food colouring paste and liquid. You can use any colour of food colouring instead of red food colouring. You can use any coffee of your choice.
https://helenscchin.com/2025/11/02/bali-avocado-coffee-blue-pea-flowers-and-red-food-colouring-cake/
For my Malaysian coffee dark and white cholate cake:
https://helenscchin.com/2025/10/31/malaysian-coffee-dark-and-white-cholate-cake/
For my Malaysian coffee blue pea flowers marble cake with M & M and colourful sprinkles:
For my Blue pea flowers chocolate marble cake:
https://helenscchin.com/2025/07/11/blue-pea-flowers-chocolate-marble-cake/
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