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Saturday, 4 April 2020

Coconut Buns

As we are in the lockdown because of Covid-19,  we have to stay home stay safe from 18th March till April 14th.

So no where to go and stucked at home, other than eat, watched TV, browse online, I spend my time cooking and baking away. Before the lockdown, I have stocked up different types of flour knowing that I will have to bake bread for my breakfast.  Im sharing here one of my favourite buns that is, coconut buns.



180gm-200gm fresh grated coconuts
60gm dark brown sugar (้ป‘็ณ–) or palm sugar
1 tbsp water
(Note: Save some fresh grated coconut for later use to sprinkle on the buns before putting into the oven to bake)

Cook the brown sugar and water till dissolved. Add in the grated coconut and stir constantly to cook till it almost dry up. 
Set aside.

Dough *
260gm bread flour
3g instant yeast
160gm Egg + Fresh Milk (use XL egg )
30gm sugar
2gm salt
30gm butter

Place all the ingredients into your mixer (except Butter) and using your hook, knead till to a silky and elastic dough.
Add in the butter and knead till window pane stage (a must!)

Let the dough proof till double in size (about an hour) .

Punch out the air and divide the dough into 12 equal portions. Roll round and let rest for 10 minutes before shaping.

Grease the baking tin / pan and preheat the oven to 180C.

Flatten the dough and fill it with coconut filling (20-25g). Place all the buns on a greased baking sheet, and let rise for 30mins.

Brush the top with egg wash and sprinkle some grated coconut on it. Then bake in the oven for 30mins or until golden brown.

* This dough recipe is the famous killer toast from Victoria Bakes with slight adjustment to it. 

**  You can send the buns straight to oven to bake after the 30mins (2nd proof) ....  I didnt do egg wash the buns and sprinkle grated coconut on top and it look great after baked! 

Wednesday, 6 November 2019

Baked Tapioca Cake

Baked Tapioca Cake or Bingka Ubi Kayu is a traditional snack dessert which I'm preferred it to be called kuih.

If you love this dessert cake or kuih, and like to make it often , it is good to invest an electrical grater or food chopper, else you be like me having a sore arms the next day. Or if you can find store bought frozen grated tapioca or cassava at the frozen section (that would be life saver to you! )

I have made this Tapioca Cake back in year 2011 using the same recipe / Table for 2...or more

Baked Tapioca Cake / Bingka Ubi Kayu

1.2kg Tapioca  (after peeled and grated, it weigh about 900gm more or less)
200gm sugar
200ml coconut cream
200ml water
2 eggs
40gm butter

Peel and grate the tapioca. Set aside.

Slightly beat the eggs in a bowl and  mix in the coconut cream together. Set aside.

In a small sauce pan, boil the 200ml water and sugar till dissolved and melt in the butter.
Immediately pour this hot solution into the grated tapioca and stir to combine. It should thicken slightly.

Pour the coconut milk/eggs mixture  into grated tapioca mixture and stir well to combine.

Pour batter into a lined grease proof paper into a 7" or 8" inch square baking pan and bake in a preheated oven at 170/180C for 1 hour or  until golden brown.

                          Golden brown 

Wednesday, 26 June 2019

The Best Sambal Belacan Dipping Sauce

Sambal is a popular condiment in Malaysia, Indonesia and Singapore.  

It is usually made from chillies, spices, herbs and belacan (shrimp paste).  Sambal belacan is made either for frying process or dipping sauce.

Today I would like to share with you my new found love, my best sambal belacan dipping sauce.  If you like chilli dipping sauce which is sweet and tangy taste, you really got to try this. 

Best Sambal Belacan Dipping Sauce


5-6 fresh chilli
10 green bird's eye chilli
4 medium size onions (cut to halves)
2 clove garlic
1" belacan (shrimp paste)
10 limes (squeeze out juice)
 (save 3-4 lime skins to blend in later)
3 tbsp sugar
1 tbsp brown sugar
2 tsp salt
2 tbsp vinegar


Place the onions and belacan in a frying pan. Toast the belacan till fragrant and the onions till lightly char.

In a blender, add in the lightly char onions, garlic, toasted belacan, sugar, brown sugar, salt, lime juice and vinegar. 
Blend about 15 seconds; then add in all the chillies and lime skins. Continue to blend till to the paste texture you like.
(You may grate more lime skins in if you like).

Store the chilli paste sauce in a glass container.

* This sambal chilli sauce will taste much better the longer it is kept.
Store in the fridge up to 2 weeks.

This dipping sauce is good to go with any fried fish, fish cakes or slice some cucumber and dip in it. Yum .... drooling ๐Ÿคค๐Ÿคค

Saturday, 16 February 2019

Basque Burnt Cheesecake

If you have not heard of Basque Burnt Cheesecake before, at a glance at my post you might have thought I have a disaster baking day and burnt my cake!!

The first time when I came across this burnt cheesecake on the social media,  my instinct  looking at it is "that cake is over burnt on top and yet they still want to post it out!" ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚.

But most of those who have baked it or tasted this burnt cheesecake, they only  obsessively raving how delicious this cheesecake is!

Basque Burnt Cheesecake
Recipe reference from PhongHong Bakes

500g cream cheese (at room temperature)
170g caster sugar
250 ml double cream or whipping cream
3 large eggs
18g flour


Line an 8" round springform pan with baking paper ensuring that the paper extends about 2 inches above the rim of the pan (the cake will rise above the rim in the oven).

With your stand mixer, add the cream cheese and sugar into the bowl and beat until smooth and creamy.

Add in the eggs, one at a time, beating well  (about 15 seconds on each egg and scraping down the sides of the bowl on each addition).

Pour in double cream and beat until well incorporated. 

Turn the mixer off and sift in the flour over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl and continue to beat until batter is very smooth, homogenous, and silky

Pour batter into prepared pan, tap a few times to release air bubbles.

Baked the cheesecake at 200°C (please adjust according to your oven) for 60 - 65 minutes) till deep dark brown top but still jiggly in the center.

Let the cheesecake cool slightly (about 10 - 15 minutes.)  The cheesecake will "collapse" slightly and then unmould the springform.
Let it cool completely and thereafter carefully peel the parchment away.  Cut into wedges and serve 

Unfinished cheesecakes can be store in an airtight container and keep in the fridge.

Wednesday, 30 January 2019

Dried Agar Agar Candy

Today post is my first post for 2019 ๐Ÿ˜Š๐Ÿ˜Š.
How sweet could it be posting my first post is sweet jelly candies. Hopefully for the rest of the year my life would be sweet sweet.

Dried Agar Agar candies .... I once tasted this dried agar agar is when Im a teenager time going visiting a Malay friend during Hari Raya. My first bite of this candy and Im absolutely love it. When I asked my friend how it was made, she told me that the agar agar had to be sundried for days.  What??? For days?? Oh not me, Im not going to do this ridiculous hardwork to sundried these candies for days before I can eat it!!

And after 30 over years, here I am making this sweet candies to enjoy ๐Ÿ˜๐Ÿ˜.

Dried Agar Agar Candy
Recipe adapted from Table for 2 .... or more

100gm agar-agar strips (you can use scissor to snip it shorter)
3 litre water (12 cups)
800gm rock sugar
600gm caster sugar
2 tsp of rose flavouring & few drop of red or pink colouring
2 tsp lychee flavour (no colouring required)
2 tsp apple flavouring & few drops of green colouring
2 tsp orange flavouring (no colouring required)

In a heavy based big pot, put the agar agar strips and pour the 3 litres water in. 
Bring to a boil and turn to low heat, boil until all agar strips have dissolved; stirring occasionally.

Prepare 4 square or rectangle baking pans.  Add in the flavourings and colourings into each of the pan. Set aside.

Add in the rock sugar and caster sugar.  Cook till everything dissolves. The texture should be thick once the sugar and agar agar has dissolved.
Pour the agar agar mixture evenly into the four pans and stir to mix the flavouring and colouring.

Once the agar agar has turned solidified, cut out  with serrated knife. (do cut out into small pieces).
Arrange the cut pieces, serrated side down on a large tray lined with non stick baking paper.
Sun dry until a whitish crunchy crust appears. Turn jelly pieces every other day for proper exposure to the sun. 

After cutting the agar agar and lay out nicely on the trays only I realise it is a little too big in size. I have to take it out again to cut it half each of every piece.  Well, being a first timer ๐Ÿ˜„
Smaller sizes can cut short the drying time.

Will I make this again? Bringing in and out these trays of gems for 3 to 4 days to sundry and depending on the weather? Yes, definitely will make this again but I think I will get a food dehydrator to do the drying for me ๐Ÿ˜†. 

(I have to keep a watchful eyes on it in case bird's dropping ... or flies landed on my gems).

In the beginning when I was going through reading the recipe, the amount of rock sugar and sugar used in it really scares me off. 

But believe me, it is really not that overly sweet in taste. I find it just perfect !! 
Here I would like to wish all my Chinese readers Happy Chinese New Year in advance!

Gong Xi Fa Cai and have a prosperous year ahead !

Sunday, 30 December 2018

Kumquat Almond Teacakes

Kumquat is one of my favourite fruits for baking desserts. I love their tangy fragrant sweet taste after they are cooked in sugar syrup.  You can blend it to become jam or make kumquat juice.  The jam are good on toast.

Today I am posting again my Kumquat Almond teacakes. The first time I baked this teacakes is in 2012 and eversince then I will bake this every year once I could get hold the kumquats at the supermarkets.


35gm all purpose flour
50gm ground almond
1/2 tsp baking powder 

60g butter
50gm caster sugar
2 eggs (Grade B)
60gm kumquat puree (refer recipe below)

18 pcs poached kumquat halves (refer recipe below).

Prepare 18 2 inch tart tins or 12 3 inch tins. Grease the tins with butter. Preheat oven at 150(fan)/170C.

Sift flour and baking powder. Mix with ground almond, set aside.

Cream butter and sugar until light and fluffy.  Beat in eggs one by one, beating well after each addition.  Add in the almond flour mixture Put in 2 additions, mixing well after each. Mix in kumquat puree.

Scoop the batter equally into prepared moulds and top with a kumquat half.

Bake for 12 mins (2 inch) or longer for larger tins

Kumquat compote

20 kumquats

Weigh kumquats and prepare equal amount of water (in weight) and half amount of sugar (ratio: 2:2:1, kumquat:water:sugar, eg : 200gm:200gm:100gm)

Half the kumquats or thickly sliced into 4 slices and remove seeds. Put the kumquats, sugar and water into a saucepan and cook (on med heat)until the kumquat looks glossy and soft. Remove 18 pcs of halves and puree the rest with some of the syrup. Unused puree can be spread on toast. 

You don't need to push the kumquat slightly in to the batter as it will sunk down as they bake in half way ๐Ÿ˜‹. Just place it on top of it.

                                                   Yummy yummy YUMMY !!!

Wednesday, 5 September 2018

Steamed Tofu With Mince Meat & Mushroom

Seriously I think being a food blogger is not easy but I do admire and salute those bloggers (including myself ๐Ÿ˜‚) for their time painstakingly .... prepare, cooked, taking pictures, editing and post to the blog. 

And now, you would have to rewrite your own recipe as some food bloggers or editors wouldn't allowed you to copy and paste the exact same word by word of their recipe! 

This few days I have been hardworking posting my food recipes ... well these few posting are my favourite food which I have been cooking and baking for umpteenth times.  Instead of scrolling looking thru my handphone gallery for the recipes, I thought I should post and update it to my blog for my convenient search in the future.

Today, this Steamed Tofu with mince meat is an easy and homey comfort dish.  I have cooked this for .... countless times.



1 pack silky smooth tofu (300gm)
100gm mince meat
2 medium size dried mushroom (soaked and chopped into small sizes)
1 small shallot
1 clove garlic
1 tbsp corn flour & some water (for  thickening)
4 tbsp water

1 tbsp light soy sauce
1 tbsp premium oyster sauce
1 tbsp kecap manis 

To garnish
Spring onion
Chopped chilli


Place the tofu on to the steaming plate and drain off the water. (You may let the tofu sit on the plate for another 5 minutes to drain well excess water ).
Slice the tofu into 1cm thick. 

Steamed the tofu for 8 minutes on medium heat.

Place the mince meat in a medium bowl and add in the marinade sauce to marinade for 5 minutes.

Heat up a frying pan with 1 tbsp oil.  Add in the chopped shallot and garlic and fry till fragrant.  Add in the marinated mince meat and chopped mushrooms.  (With your spatula, break up the mince meat as you stir fry). 
Pour in the 4 tbsp water and stir fry for another minute. Add in the corn flour mixture and give it a well mix. 

Take the steamed tofu out from the steamer and drain off the excess water.  

Pour in the mince meat on top of the tofu and garnish with spring onion, coriander and chilli.

Serve hot ! 

Bon appetit ! Yum! ๐Ÿ˜‹๐Ÿ˜‹

Tuesday, 4 September 2018

Black Sesame Pastry Egg Tart

I have some left over black sesame powder and I just can't figure out what I should use it for.  So I thought why not try to incorporate some into the short crust pastry and make egg tarts.

And here is my version of black sesame pastry egg tarts!

(Makes 6)



75g butter
1 tbsp Icing Sugar 

120g plain flour or all purpose flour 

20g black sesame powder

1 egg yolk 

1/2 egg white 


 60g castor sugar or fine sugar 

75g hot water 

2 whole eggs 

125ml fresh milk

 pinch of fine salt

Method (for Pastry)

With your electric hand held mixer, cream the butter, icing sugar, egg yolks and egg white till smooth.

Fold in the black sesame powder and flour and mix till well combined. Once it is well mixed, using hand, press the mixture together and form a dough. (If the dough is too wet texture add in some flour and lightly knead till well combined). 

Wrap the dough in a clingwrap and refrigerate for 20 minutes. 

Take the dough out of the fridge.  Divide the pastry into 8 to 10 equal portion (about 30g each).

Roll individual dough into a ball. Press the pastry ball into the tart mould. Repeat for the remaining tart mould. (Note: When you press the dough into the tart cases, you should make the pastry higher, so as to build a wall at the side, so that the tart will be able to carry more egg mixture. 

Refrigerate the tart cases for 30mins. 

Method (for Filling) 

Add castor sugar into hot water, mix until sugar completely dissolved. Set aside and let it cool.

Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well.

Sift TWICE the egg mixture to achieve a smooth egg mixture. 

Take the tarts out from the refrigerator, carefully pour egg mixture into each tart shells. 

Bake tarts for 25mins at 180°C.

Well if you asked me how is the taste of this tart, I have already baked twice .....  and I do love the black sesame pastry.
Do give it a try if you love black sesame fragrant taste and egg tarts!

Any left over, the next day you can lightly toast bake it in your oven toaster. 

Monday, 3 September 2018

Sesame Ginger Chicken

Sesame Ginger Chicken is my all time favourite dish as this is a fast and easy way to prepare and cook.

I remember I learnt to cook Ginger Wine Chicken way back when Im just in my early teen.

Sesame Ginger Chicken


400-500gm chicken pieces (drumsticks & wings) 

60g ginger, sliced into long thin strips 
2 tbsp sesame oil 
2 tbsp soy sauce
2 tbsp Shaoxing Wine 
125ml or 1/2 cup water


Heat a wok over high heat and add in the sesame oil.  When the oil heated in smoking hot, add the ginger strips and fry till fragrant and aromatic; about 10-12 minutes.

Add in the chicken pieces and stir fry  for about 1 minute.  Add in the soy sauce and shaoxing wine. 

Lastly,  pour in the half cup of the water and bring the liquid to a boil, cover the wok, and simmer over low heat for about  20 minutes, until the chicken is cooked and the sauce has thicken.  (Do make sure to stir occasionally, and add a little more water if you like extra sauce.)