Sunday, December 26, 2010

Orange Sweet Potato Chiffon Cake

This chiffon cake almost became a flourless cake! I had forgotten to add in the flour into the egg mixture. After I had put the chiffon cake tin in the oven for few minute then I saw a bowl of flour on the table. Oh No! What a careless me! I quickly took out the chiffon cake tin from the hot oven and immediately poured the mixture into the mixing bowl and fold in the flour as fast as i could, then quickly poured the mixture back into the chiffon cake tin . and baked in the oven again. I was quite frustrated because I thought the cake would be a disaster and would end up in the rubbish bin. But outside of my expectations, the cake turned out to be soft and moist, and still in good shape. What a relief!

The recipe is adapted from my purple sweet potato chiffon cake. Recipe please click here.

Friday, December 24, 2010

Pumpkin buns/bread (1)

These are my lovely pumpkin buns. After 25 minutes kneading, sweating, huffing and puffing is worth all the effort.

I experimented with nutella, red bean paste as fillings to give different tastes.


Ingredients A:

1) 130 g pumpkin puree (cut into small pieces, steamed and mashed)
2) 200 g bread flour
3) 80 g plain flour
4) 40 g caster sugar
5) 1 1/2 teaspoon instant yeast
6) 1/2 teaspoon fine salt

Ingredients B:
80g - 90 g milk

Ingredients C:
40 g soft butter

~1) Mix all the ingredients A in a mixing bowl, add milk to mix into dough.

~2) Add butter, knead until the dough becomes smooth and stretchable.( Use hand about 20 - 25 minutes)

~3) Place the dough in a lightly greased bowl and cover with clingfilm or wet towel, let it ferment for 60 minutes or double in size.

~4) Take out the dough and punch out the gas. Divide the dough into 45 g each (about 13 portions)and roll into balls. Let the dough rest for 15 minutes.

~5)Wrap filling (any filling you like, about 25 g each ) and seal up edges, seams side down. Place them in a 12 holes lightly greased muffin tray, and leave for final proofing for 45 minutes.

~6) Brush the top with egg wash (1 egg + 2 tbsp water). And design with flour paste as you like. Bake in preheated oven at 180 degree C for 15 minutes.

Flour paste:( mix )
plain flour 40 g
lemon juice 40 ml
water 10 ml

Verdict: The bun tastes good but unfortunately, it does not have the pumpkin taste. However, the bun is soft and light and it is delicious.

Saturday, December 18, 2010

Butter Cheese Buns and Sausage Buns

yummy yummy! I really fall in love with making bread now . I found that my bread making is improving. I believe practice makes perfect. The texture of the bread is so soft, and it tastes buttery.


Ingredients: (Basic Sweet Bun Dough)

300 g bread flour
30 g plain flour
1/2 teaspoon salt
1 1/2 tablespoon milk powder
60 g sugar -lightly beaten
1 egg - A grade
120 c.c. water
10g instant yeast (mix in water before add into flour)

(B) 40 g butter

(C) Filling:
100 g butter -diced in small cubes
6 pieces cheddar cheese - each piece cut into 4 pieces

~ 1) Combine Ingredients A in a mixing bowl. Beat for 5 minutes to form a dough. Add in butter (Ingredient B) beat until form a smooth surface and stretch the dough into a thin layer without tearing, it is ready. But if it does not stretch well, beat dough further till it passes the next stretch test.

~2) Keep dough covered and leave in a warm place for for 30 -40 minutes or until double in size.

~3) Divide dough into 60 g portion. Flatten dough, wrap in some filling. Seal edges and place them on a greased baking tray. Cover tray with a damp cloth and proof for 45 minutes in a warm place till double in size.

~4) Brush the surface with beaten egg wash and place a piece of cheddar cheese on top. Bake in a preheated oven at 190 degree C for 12 – 15 minutes till golden and cheese has melted. Remove and cool on wire rack.

Important Hints:

1. Dough must be well kneaded till fully developed whether it is a process done manually or by a machine.

2. Do not pour in all the water at once as different brand of flour has different absorbing strength.

3. Cover the bowl with cling wrap or a damp cloth or wrap the whole bowl with a plastic bag can help to seal in moisture.

4. Bread dough can be left to proof in an electric bread proofing unit with instructed temperature maintained. But if dough is left to proof at room temperature, it must be fully developed before working on the intended recipe. Do not hasten the proofing time as a slow proof gives better results. Sometimes a place may not be warm enough, hence an extended proofing time is needed before it can double its size.

Recipe adapted from Bread Magic -Author Chef Alan Ooi

Wednesday, December 15, 2010

Crispy prawns with salted egg yolk

This is the best dish to accompany icy-cool beer. The prawns are so crispy even the shells can be eaten completely.The salted egg yolks mixed with milk give the creamy and salty bite. The curry leaves and chillies enhance the flavour and fragrance of the dish. They are really a perfect combination to the dish.


~ 500 g big prawns (angkah )
~ 2 nos salted egg yolks (steamed)
~ 8 bird's eye chillies (flatten)
~ 2 - 3 twigs curry leaf
~ 2 tablespoon butter/margarine/cooking oil
~ 2 tablespoon Evaporated milk
~ 1 egg
~ some tapioca flour

Seasoning: 1 teaspoon sugar, 1/2 teaspoon salt


~ 1) Devein, wash the prawn and drained.

~ 2) Marinate with 1/2 tablespoon oyster sauce; tablespoon1 teaspoon sugar; 1 teaspoon pepper and 1/2 light soy sauce for 10 minutes.

~3) Dip the prawns with beaten egg, then coat with tapioca flour. Deep- fry into hot oil until cooked and golden brown. Dish out.

~4) Melt the margarine to saute the curry leaves and bird's eye chillies over low heat until fragrant. Add in salted egg yolks, milk and seasoning. Stir well.

~5)Pour in prawns, stir constantly until aromatic or the gravy is thicken. Serve hot.

Friday, December 10, 2010

Banana Walnut Cake

This is one of the cakes I volunteered to demonstrate at the WEC interest group gathering's baking session I shared in my earlier post.

Here, I would like to share the recipe with you because it is so delicious most of the members gave it their thumbs up. The cake texture is soft and moist. Once you have a first bite you will taste the full fragrance of banana.



~ 300 g plain flour

~ 2 teaspoon baking powder

~ 2 teaspoon bicarbonate of soda

~ 1/2 teaspoon salt

~ 200 g sugar

~ 240 g unsalted butter

~ 4 big eggs - beaten

~4 very ripe bananas (about 375 g) mashed

~ 5 tablespoon milk

~ 1 teaspoon vanilla essence/1/2 teaspoon banana essence

~ chopped walnut (roasted)


~1) Sift flour , baking powder, salt and soda into a medium bowl.

~2) Cream butter and sugar in a mixing bowl until creamy white.

~3) Add beaten eggs a little at a time, beat well after each addition.

~4) Add vanilla, milk and mashed bananas. (add in a handful of chopped walnuts as you wish).

~5) Fold in flour and blend well.

~6) Pour mixture into muffin cups (sprinkle chopped walnuts on top as you like).

~7) Bake in preheated oven 180 degree C for 25 - 30 minutes or until a skewer inserted into the centre of the cake comes out clean.


Tuesday, December 7, 2010

Steamed Lemon Cake 清蒸柠檬旦糕

Last night, our WEC interest group held a gathering at the Community Club. We had stocking flower making and cake baking sessions. I volunteered to demonstrate cake baking . I decided to come out with 3 recipes, 1) Steam Lemon Cake 2) Banana cake and 3) Chocolate Walnut Muffin because there are good tasting, easy to pick up for beginners and do not need much ingredients.

The response was quite good, a total of 17 participants attended the events, aged from 6 to 50 years old and above. It was just like a big family gathering. After everyone put in their own efforts, we were all smiles as we ate the cakes and admired the self-made flowers.

Here, I would like to share the Steam Lemon Cake recipe with you. Basically it is just the ordinary steam cake. All the author did was simply add in lemon juice - the citrus acid removes the eggs odour, and turns the cake into a refreshing delicious dessert. I thank her for her innovative and creative idea.

Recipe (adapted from孟老师的100道small cakes)


1 teaspoon lemon zest

3 tablespoon lemon juice

3 tablespoon corn oil/sunflower seed oil

250 g eggs (without shell)

180 g fine sugar

190 g plain flour

3/4 teaspoon baking powder


1) Grease and line with cake paper on a 20 cm square baking tin.
2) Mix lemon zest, lemon juice and oil together.
3) Beat eggs with sugar from slow speed to high speed, colour will change from dark to light.
4) Beat at high speed until the mixture turns into milky white, foamy and thick. Turn to slow speed to beat for 1 minute.
5) Add in sifted flour, baking powder, blend well. And lastly add in the remaining ingredients.
6) Mix the mixture until incorporated.
7) Pour the batter into the mould and leave it to rest for 10 minutes at room temperature. (The product texture will be finer).
8) Steam for 20 - 30 minutes over high heat.

Note: you may use orange instead of lemon to try another tinge of citric taste.

Tuesday, November 30, 2010

Taiwan Style Braised meat rice (台湾肉燥饭)

Yesterday WEC was having retreat cum work plan seminar during our monthly meeting. I was requested to cook something for our makan session. As I also needed to prepare dinner for my family, I decided to kill 2 birds with one stone by cooking my family's favourite Taiwan braised minced meat rice.


~500 g minced meat (I used 300 g minced meat and 200 g meat strips)
~1 teaspoon chopped garlic
~50 g shallots (sliced)
~1 tablespoon pepper
~1 teaspoon cooking wine (hua tiao)
~1 tablespoon rock sugar
~200 ml premium soy sauce
~500 ml water (adjust to your own taste, may add more water if you think is too salty)
cooked plain rice


1) Heat up wok, put enough oil to saute the shallots until light brown and crispy. Dish up.
2) Saute garlic until fragrant, add in minced meat and stir fry until the meat turns white. Add in fried shallots, pepper, cooking wine, soy sauce, rock sugar and water cook until boiling, turn to slow fire continue to simmer for 30 minutes.
3) Serve hot with rice.

Tuesday, November 23, 2010

Soft Sweet loaf

Bread making again. I have gained more confidence of bread making after my hot dog bun turnd out to be a success.

Today I chanced upon Angel's house, I like her cottony soft sweet loaf. But my bread turned out to be not that cottony soft so I dared not put this blog post title as "cottony soft". I still need alot of practice to improve my skill of bread making.

But it is indeed very delicious - soft and sweet. It tastes as good as, if not better than, those that you see at xx bread . I dare u to try!
Click here for the recipe.
Angel, thanks for the recipe.

Hot Dog Bun

As bread making is not my forte, in my earlier post my Hokkaido milk toast was not done very satisfactory to the standard. The bread was not very soft as the other bloggers had described. I am very sure there were mistakes during fermentation. So today I followed strictly to the recipe and the method to make another bread. To my expectation, the bread turned out to be soft and springy. I am really happy and satisfied with the efforts I had put in.


Ingredients:(makes 6)

150 g bread flour

50 g plain flour

40 g fine sugar

1/2 egg

1/4 teaspoon salt

1 teaspoon instant dry yeast

85 g cold water

30 g soft butter (room temperature)


1) Mix all the ingredients in a mixing bowl. Mix well to form a rough dough. Then knead the dough until elastic, smooth and non-sticky.

2)Put the dough in a greased bowl and cover with cling wrap. Let it ferment for 35 to 40 minutes. Different brand of flour, time for fermentation may vary. As long as the dough becomes one and the half size bigger .
3) Take out dough and punch out the air, the divide into 60 g each, shape the dough into round balls. Covered with cling wrap and leave them in the fridge for 10 minutes.

4) Use a rolling to flatten the dough (not too thin) slightly bigger size than the hot dog. Place the hot dog on the flatten dough, roll it up.

5) Place them on a grease baking tray and let it ferment for 45 minutes.

6) Preheat oven at 180 degree C.

7) Egg wash the surface, put in the oven and bake for 15 - 20 minutes.

Sunday, November 21, 2010

Kuih Bahulu (with ovalett)

Kuih bahulu again. Finally, I bought 2 kuih bahulu moulds. I could not wait any longer, I wanted to bake these little sponge cakes with my new moulds. I am happy to see the little sponge cakes coming out so nicely shaped. This time the little cakes had the beautiful appearance and were easy to remove from the moulds. I am delighted and satisfied with the efforts I had put in.



3 large eggs

120 g fine sugar

110 g plain flour

1/2 teaspoon baking powder

1/2 teaspoon ovalette

1/2 teaspoon vanilla essence


1) Put the moulds in the oven while it is preheating (about 10 minutes) Grease the moulds and leave in the oven while you prepare the batter.

2) Sieve flour and baking powder 3 times.

3) Put all the ingredients in a mixing bowl, beat at high speed until it becomes thick and foamy.

4) Fill the heated moulds 3/4 full of batter and put in the oven to bake for 15 - 20 minutes at 180 degree C.

Wednesday, November 17, 2010

Hokkaido Milk Toast北海道牛奶面包〔 汤种法)

Recently Hakkaido Milk toast is a hot issue among the bloggers. Everyone is talking about making bread with "tangzhong method" . I am no good at all in making breads. In my life I have not made bread for more than 20 times . But this time I am really and truly interested in making this Hakkaido-milk-toast with "tangzhong" method, because I want to know whether the bread is softer than the normal/usual method.

I made 3 small rectangular loaves, and 12 small hot dog rolls with this recipe. The bread is soft and tastes sweet. The bread would have been softer if I had reduced the baking time in the oven. Click for the recipe.

Monday, November 15, 2010

American Lemon Cheese Cake

Last week, Philidelphia cream cheese was selling at $4.60 per block at the Shop N Save Super mart. I couldn't stop myself from buying because it was unsually cheap. I bought 4 blocks without any hesitation. So here I go baking a cheese cake again.

This cheese cake is slightly different from the the Japanese Cheese cake or light cheese cake. You will tell the difference when you taste it. It is very cheesy and the texture of the cake is not cottony soft as Japanese cheese cake or light cheese cake. I am very sure you will like it.
Here is a gentle reminder for you - if you are just like me who do not exercise. Please just eat one piece per day only and distribute the rest to your friends and neighbours because 他们肥好过你肥.ha..ha..



500 g Philidelphia Cream cheese
80 g caster sugar
375 ml whipping cream/thickening cream
3 egg yolks
Juice of 1/2 lemon (medium size)

3 egg whites
80 g caster sugar

15 g cornflour
60 g plain flour

~1) Beat the cream cheese and sugar (80 g) until fluffy.

~2) Add in thickening cream gradually and beat well.

~3) Combine lemon juice and egg yolks, add into the batter. Set aside.

~4) Whisk egg whites in another bowl until foamy. Slowly add in the sugar and whisk until stiff.

~5) Fold this mixture onto the cream cheese batter.

~6) Mix in the sifted cornflour and plain flour.

~7) Pour batter into a lined and greased 10" bottom round cake tin . Stand the cake tin over a baking tin filled with water until it reaches 2/3 level. Bake in a hot oven, 180 degree C approximately 1 - 1 1/2 hours. (for 1/2 recipe use 8" bottom round cake tin and bake for 45 minutes -1 hour)

~8) When cooled, spread a layer of fruit gel and decorate as desired. (optional)


Thursday, November 11, 2010

Luncheon Meat And Spices Cupcake

I thought this recipe was a bizarre combination. Who in the right mind would mix butter cake with luncheon meat and black pepper? With some degree of trepidation, i still decided to give it a go.

As each fairytale would end, this was really a case of happily ever after. The most bizarre of combination actually was akin to the union of the toad and the princess. Instead of spoiling the taste of butter cake, the luncheon meat turned out to be the prince and really galvanised the cake. The saltiness of the luncheon meat turned out to blend really well with the sweetness of the cake. With a dash of black pepper to provide some tinge of spice taste, it really provides the extra dimension to bring it to another level.

Before the first bite, i was really apprehensive whether i could finish even half of the cake. After just half a bite, i was already looking forward to a second one. This cake really took me by surprise and i'm glad i tried this out.

I further recommand to eat while is warm, it tastes better.


250 g cold salted butter, cut into pieces

160 g caster sugar

250 g self-raising flour

1 teaspoon baking powder

4 large eggs

120 ml milk

some ground black pepper

some dried parsley ( I used Italian herbs)

1/2 tin luncheon meat, cut into small cubes/pieces


1) Preheat oven to 200 degree C. Arrange some paper cups onto muffin pans. (about 16 - 18).

2) Put butter and sugar into a mixing bowl beat until the mixture is creamy and fluffy.

3) Add egg one at a time to the creamed butter mixture. Beat until well blended.

4) Fold in sifted flour, baking powder and milk alternately and mix mixture till blended.

5) Spoon the batter into paper cups. Add in luncheon meat, sprinkle black pepper and dried parsley on top.

6) Bake in preheated oven at 200 degree C for 15 - 18 minutes .

(Recipe adapted from Yum Yum 2010 Oct. Issue No. 69 )

Friday, November 5, 2010

Agar-Agar Gula Melaka (palm sugar)

~ 1 packet powdered agar-agar
~ 1000 ml water
~ 4 pandan leaves
~ 280 g - 300 g gula melaka (palm sugar)
~ 150 ml water
~ 1/2 teaspoon salt
~ 200 ml concentrated coconut (santan) from one coconut or Kara Brand packet coconut milk
1) Boil gula melaka with 150 ml water until sugar dissolves, strain.
2) Boil agar agar powder, 1000 ml water, pandan leaves , gula melaka water and salt. Stir half way through cooking.
3) Add coconut milk and boil for few minutes.
4) Pour into jelly mould. When slightly cool chill them in the fridge.


Sunday, October 31, 2010

A fishing trip

My girl friend, Catherine, invited me and another girl friend to go fishing on board in her husband 's boat... This is my first experience fishing on boat in the sea. With fine weather and the calmy sea water, it was really a good weather for fishing.

Look at our biggest prize of the day!

And here is the result of my own patience and luck!

A big fat ocean tilipia, fresh from the sea! I was overjoyed when I felt the weight on my fishing rod. When I finally reeled it up, I was so surprised that my hook had a big fish biting onto the bait.

Collection of our catches of the day:

I believe from fishing can tell a person's character whether he/she is a patient or an impatient person. One needs not only the skill of fishing, but also patience. Sometimes it takes hours to catch only one; if you are lucky enough you will catch many in a short time.
Thank Catherine for inviting us. I truly enjoyed the day out on the sea, from passing by nearby islands to buying fresh shrimps from a local kelong. In fact, later that night I was still feeling the wobble from side to side...

Thursday, October 28, 2010

Lemon Cream Cheese Cupcake

It looks like any ordinary cup cake but you will only relish the true taste of it when you have chewed it and swallowed it down your throat.

Your first bite tastes like a good lemon cake - with just the right amount of moisture and tingy lemon flavour. Surprisingly however, after a few chews, you realise that the cheese - that had been effortly packed into the core of the muffin - kicks in with its rich goodness and full flavour. Now the delightful mixture of lemony cheese fills your mouth and clears your nose.

That's exactly the saying "you never know what it tastes like until you bite into it".

I recommend to eat 2 muffins with a cuppa for an excellent way to kick start your day.


Ingredient : Cream Cheese filling
~ 170 g cream cheese
~ 55 g sugar
~ 1 tablespoon lemon juice
~ 1 teaspoon lemon zest

Cream the above ingredients until light and smooth. Leave aside.

Cake Ingredients:
~ 170 g unsalted butter
~ 230 g sugar
~ 6 large eggs
~ 3 tablespoon fresh lemon juice
~ 250 g cake flour/all purpose flour
~ 1 1/2 teaspoon baking powder
~ 1/2 teaspoon salt

1) Preheat oven to 180 degree C.
2) Combine butter and sugar in a large bowl and beat with mixer on med/high until fluffy.
3) Add the eggs and 3 tablespoon of lemon juice and beat until well combined.
4) Mix in the flour, baking powder, salt and 2 teaspoon of the lemon zest until just combined.
5) Spoon about 3 tbsp. of the batter into each muffin cups. Place about 1 tbsp. of the cream cheese mixture on top of each portion of batter and cover the cheese with some of the remaining batter (the batter should reach 3/4's of the way to the top of each cup).
6) Bake until golden, about 20 minutes. Let the cup cakes cool in the pan for 10 minutes before turning over onto the wire rack to cool completely. Use a sifter to sprinkle confectioner's before serving.

Kuih Bahulu ll

Look at this picture, this is my 2nd attempt of baking kuih bahulu. This time I added in chocolate rice and melon seeds. Tasted not bad, but still couldn't get the crust. They looked like muffins.

This was my 2nd batch of my 2nd attempt. I finally cleared my doubts why my kuih bahulu did not turn out with the crust. This time I greased enough oil on muffin moulds and baked at high temperature, at 200 degree for 15 - 20 minutes. I am happy with the results.

Recipe: (adapted from 我的厨房笔记)


175 g egg
150 g sugar


140 g cake flour ( I used stir-fry plain flour refer to older post, Kuih Bahulu)

20 g rice flour

2.5 g double acting baking powder

1/4 teaspoon vanilla essence

50 g melted butter


1) Put eggs into a mixing bowl. Use high speed to whisk until frothy. Add in sugar slowly. Whisk mixture until very light and fluffy (about 20 minutes).

2) Fold flour slowly into egg mixture in one direction. Add in vanilla and melted butter.

3) Pour into greased moulds.

4) Bake in pre-heated oven at 200°C 15 - 20 minutes or until golden brown.

5) Remove kuih bahulu from moulds.

Sunday, October 24, 2010

Kuih Bahulu ( l )

My friend has just come back from Korea and asked me to make kuih bahulu with walnuts and sesame seeds. She ate this in Korean which tasted very good.

Traditionally, kuih bahulu are baked in a heavy cast iron mould and the heat comes from the charcoal. Since I don't have any of the above, I baked them in the oven and I used aluminium muffin cups instead. The result was not very good. I had trouble removing the kuih from the moulds. They stuck on the mould. So my small cakes did not have the crust by the side and at the base. I believe I had not greased enough oil on the muffin cups.

As I did not have walnuts, I replaced them with pumpkin seeds. On the whole, the kuihs tasted average. However, I will make this kuih to serve my visitors because it is simple to prepare and you can make many servings with little ingredients. It is healthier to eat this than butter cake. The kuihs go well with hot black coffee and hot tea. Invite a few friends to sit down and chit chat over an afternoon break.


3 eggs
130 g fine sugar
110 g plain flour
1 tablespoon rice flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla essence
roasted walnuts (chopped) OR roasted pumpkin seeds
sesame seeds

1) Stir fry plain flour under low heat until dry and light. ( Or sun the flour for a day) . Dish out and leave cool.

2) Sift flour with baking powder and rice flour together 3 times.

3) Beat (whisk) eggs and sugar until light and fluffy. Gently and slowly add in sifted flours, walnuts , mix well.
4) Preheat moulds and grease with melted butter/corn oil. Spoon in batter and sprinkle sesame seeds on top. Bake in preheated oven at 180 degree C for 15-20 minutes or until golden brown.

5) When cool, remove kuih (small cakes) from moulds and serve.

Thursday, October 7, 2010

Kuih Kosui (Kueh Ko Swee)

Hi Be Leng, I am very glad that you and your colleagues are reading my blog! Your support will motivate me to prepare more relishing dishes and mouth-watering blog posts.
I have specially made this kuih for you all - Hope you will like it.


150 g rice flour
180 g tapioca flour
340 g gula melaka/brown sugar
100 g caster sugar
900 ml plain water
1/2 teaspoon alkaline water
1/2 coconut - skinned and grated (add 1/2 teaspoon salt and steam for 10 minutes)
few pandan leaves

1) Mix rice flour, tapioca flour with 500 ml water.

2) Bring the remaining 400 ml water to a boil with gula melaka , caster sugar and pandan leaves until sugar dissolves. Strain the mixture into the flour mixture, stir well and add alkaline water. Slightly thicken the mixture by stirring instantly over low heat.
3) Greased the small cups. spoon batter into cups and steam for 15 - 20 minutes.
4) When cool, remove from the cups. Serve with grated coconut.