09/07/2012 (The Star) - Are you the type who loves a good dessert but always feel guilty after consuming it?

A recent Flavours Baking Workshop with culinary instructor and Cheesecake Seduction author Catherine Lau enlightened more people to the uses of palm oil.

“It can be used as a replacement for butter in baking. Generally, the amount of oil used is less compared to the amount of butter in a recipe,” Lau said.

Versatile: Jasri (right) and his staff showing samples of curry,
sirap bandung and cendol made using palm oil milk.

The regular Flavours magazine contributor added that palm oil does not overpower the flavour of the pastries but, in fact, brings out the flavours of the ingredients.

Palm oil also has a natural reddish hue due to the high beta kerotene content that boosts the immune system and eye health by slowing down the formation of cataracts.

It is also known to have high vitamin E and A content, is cholesterol-free and has low fatty acids.

The three recipes showcased in the workshop that was held at the D’umami Station (Ajinomoto) along Jalan Kuchai Lama were the Red Velvet Cupcake, Chocolate Tartlet and Cranberry and Pumpkin Seed Scone.

Apart from the featured ingredient, Lau also incorporated other palm-oil based products including F&N Evaporated Milk and Alif Margarine into the recipes.

Baking tips: Lau answering questions by workshop participants at the Flavours Baking
Workshop with Palm Oil.

Together with Khalis Santan, the three make up the goodie bag sponsors for the event that was attended by some 50 eager home bakers.

According to F&N evaporated milk brand manager Jady Ong, the evaporated creamer contains palm oil.

Workshop participants were also treated to free samples of food prepared using palm oil milk (santan) by Khalis.

“Palm oil milk is very versatile and can be used in a variety of products such as curry, cendol and even sirap bandung. Our product has been around for over a year now and is becoming increasingly popular,” said Premium Food Corporation Sdn Bhd managing director Jasri Mohd Rashid.

He added that palm oil milk was more cost- effective as well since typically, the amount needed for a recipe was about one third that of ordinary santan.

“In fact, palm oil can help keep a dish longer. For instance, if I were to cook curry with palm oil today, I can actually leave it out overnight and it would still be good the next day,” he said.

According to the Roundtable on Sustainable Palm Oil, a non-profit association that unites stakeholders from seven palm oil industry sectors globally, Malaysia is the world’s second largest palm-oil producer.