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Thursday, 20 November 2014

Jam Doughnut Muffins

Yesterday I was up early in the morning and was gearing up to make a steamed nyonya kuih.  I spend in front of the stove for more than an hour steaming the kuih layer by layer....and in the end...the kuih was a disaster!!  Thought I could have a beautiful kuih lapis to share with you.  So tired in the end....

Anyway, I made something more easier today.  This muffin can be ready in just less than an hour.

Jam-Doughnut Muffins

125ml milk
85ml corn oil or vegetable oil, plus more for greasing
1 large egg
1/2 teaspoon vanilla extract
200gm self-raising flour
60gm caster sugar
12 teaspoons strawberry jam (or any of your favourite jam)

scant 1/2 cup unsalted butter
1/2 cup granulated sugar


Preheat oven to 180°C and grease a 6-hole muffin pan.

With a fork or hand whisk, beat together the milk, oil, egg and vanilla extract. Stir this into the flour and 60gm sugar to just combine. (It doesn’t matter there are lumps as if you overbeat the batter, the muffins will be hard and tough.)

Spoon the mixture into each muffin mould so that its just under a third full. Then with a teaspoon add a dollop of strawberry jam - about the size of a fat lima bean- then top with more muffin mix so that the cases are just about full.

Put them in a preheated oven and cook for about 20 minutes or until the tops feel springy and resistant and the muffins have puffed up into little toadstools.

For the coating :  Melt the butter. Combine the extra sugar and the cinnamon in a large bowl. When the muffins are cool enough to handle, brush each muffin with the melted butter, then roll in the cinnamon sugar. Serve while still a little warm.

                            I did not make the melted butter and coat with the sugar to my muffins 
                            instead I just lightly dust with icing sugar.  It is as good eating it as it is.


                             This jam doughnut muffin is best eaten when it is still warm.
                             You can always warm up the muffin in your microwave if you have
                              left over.

  I am linking this post to the Bake Along event created by Joyce of Kitchen Flavours,  Lena of Frozen Wings and Zoe of Bake for Happy Kids


Thursday, 13 November 2014

Kuih Kodok (Mashed Banana Fritters)

Made this easy Banana Fritters for my tea break today as I have some left over banana.  Instead of making banana cake, this is super quick and super easy too.


150g (net weight) ripe bananas (pisang emas)
½ tsp salt (or less)
1 tsp sugar
5 tbsp self-raising flour
1 tbsp rice flour
1 tbsp Quaker oats
A pinch of bicarbonate of soda

Mash ripe bananas well with a fork and combine with salt, sugar, self-raising flour, rice flour and oats. Sift in bicarbonate of soda. Mix until well combined into a batter.

Heat wok with enough oil over medium heat. Spoon a tablespoon of batter and drop into the hot oil. Constantly turn the fritters around until they are golden brown. 

Remove with a slotted ladle and drain on several layers of absorbent kitchen paper. Serve immediately.

Recipe sourced from

Wednesday, 12 November 2014

Chocolate Macaron With Salted Caramel

When was the last time I made macarons?  Oh....that was years ago in 2011.  It was my first time trying out to bake macarons.  I can't believe it too....first time trying out and everything was smooth sailing for my macarons.  But.... it wasn't so the next time I try out again.  Never been successful after that. 

Well, for me, I can say is baking macarons can be based on "luck".  Sometimes, the expertise can have their macarons cracked on top, right?

There are many ways to bake macarons; the French, Italian and Swiss.  Which type you are most comfortable with?

If you are keen to try out baking macaron, why not try making it in small amount ingredient.  Here I have used Kim of Macaron-Fetish as the ingredient yield only small amount and if it was not success, you won't have to worry of wastage and you can try out again too.

My sister has made macarons using Kim's recipe.  Do check out her gorgeous Kitty Macarons.

Chocolate Macaron Shells
(Yields 12 filled macarons)

1 room temperatured egg white(39-40g)
50g icing sugar
30g ground almond
30g castor sugar
1/2 tsp cocoa powder

Put ground almond, icing sugar and cocoa powder in a food processor or a small blender. Blend them finely. 

Sift the blended mixture and set aside. 

With an electric beater, beat the egg white, start from low speed and increase slowly to maximum speed. Beat until frothy (you will see lots of fine bubbles).

Now it's the time to add in the castor sugar, add half of the sugar, continue to beat in maximum speed for around 2 minutes, add in the other half, continue until you get very stiff peak. 

Mix the dry ingredients into the eggwhites. This process is called Macaronage. Start folding with a rubber spatula. When you get a smooth shiny mixture, stop folding, lift the mixture with spatula, if the mixture falls back slowly in the bowl means you're good to go. You could also check if the lines formed from the liften mixture, they should slowly disappear in within 30 seconds. At this stage you're good to go. Do not over fold, it will be too liquid and becoming very hard to pipe. 

Line the baking tray with the parchment paper. 

Fill your piping bag , pipe your macaron (about 2 cm diameter) it should spread a bit as it settles. The point should slowly disappear if the mixture is the right consistency.
If not you could hit the bottom of the tray to smooth the point out)

Let your macaron sits for about 30minutes. This will depand on the humity in your house and the day. Try touching the macaron softly, after 30mins. it should not stick to your hand.

Heat your oven to 150 C on the (heating on the top only). When the oven is ready, put your macaron at the very bottom shelf. Bake for 12 minutes, check them in the mid time of 6 minutes, the feets should already start forming. Turn the baking tray to the opposite direction to allow even baking. When the 6 mins is up, change the heating setting of your oven to Bottom only. This will help cooking the macaron and rise the feet more. Bake for another 6 minutes. You can test if the macaron is cook, touch softly on the shell and when the macaron doesn't slide on the feet, it's cooked. if it's not add another 1 mins each time and check. 
* (I baked my macarons using upper and lower heat.  You need to know your oven temperatures and adjust accordingly).

Let the macaron cool down before removing them. You could wet your working area and slide the baking sheet on it to speed up the cooling process, but do not let it sit there too long, if not the macarons will become soggy. Other wise you can leave them cool at room temperature and remove them.

For the filling for my macarons, I have filled it up with Salted Caramel Sauce.

Check out the Salted Caramel recipe here.

       Here, I used the egg carton box and painted it with food colouring.  How's that?
       I like to keep all those unwanted stuff....but I got complain of keeping 
       of those "rubbish" around...... grrrr......

                        In a glance, the macarons look like eggs sitting in the egg carton, right?


I am linking this post to the Bake Along event created by Joyce of Kitchen Flavours, lena of Frozen Wings and Zoe of Bake for Happy Kids

Salted Caramel Sauce

Lately I have seen few bloggers have been raving about this Salted Caramel Sauce.  Was it good?  I got to try out since I have some left over whipping cream and it is just nice to use it all up.

Salted Caramel Sauce

1 cup (200g) granulated sugar
6 tbsps (90g) salted butter, cut up into 6 pieces
1/2 cup (120ml) heavy cream (I used dairy whipping cream.)
1 tsp salt

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using or pour it into a container to store it.  Don't worry if the sauce seems a bit too thin at first, it will thicken as it cools. 

Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.

Recipe sourced from Faeez of Bitter Sweet Spicy

                                                                           Yum !!

Friday, 31 October 2014

Leopard Print Orange Cupcakes

I came across someone posting this Leopard Print Cuppies the other day in the Facebook Group members page.  Looking at these pretty leopard print top of the cupcakes captivated me immediately and I just got to try it out too.

I'm sure these Leopard Print Cuppies makes a good choice for children's parties too and to impress your guests.  These cuppies are spongy and light and with some orange zest added, it just taste absolutely yummy!


5 egg whites (medium size)
80g caster sugar
10g corn flour

Yolk batter 
5 yolks
20g caster sugar
60g vegetable oil (canola or sunflower)
50g milk (warm) (You can substitute with orange juice)
1 tsp vanilla extract
90g cake flour

1 orange zest 

Spot batter
1 tsp Chocolate powder
1 tsp Black powder or Charcoal powder


Place cupcake liners into your muffin pan.  Set aside. 

Combine the caster sugar and corn flour together.  Place the egg whites in a bowl and using your electric hand mixer, whisk the egg whites in medium speed till frothy, add in the corn flour sugar mixture gradually continue to beat until stiff peak.  Set aside.

In another bowl, using your hand whisk, lightly beat the egg yolks, then add in the sugar and whisk till combine and thick.  Add in the oil, followed by the warm milk and vanilla extract.  Mix till all well blended.  Sift in the cake flour and mix till all combined.

Gently fold 13 of beaten egg white into egg yolk batter, use cut and fold method until well blended. Then pour the batter back to the rest of the egg white and fold until mixture is well blended. 

Scoop out 2 tablespoons batter each for the chocolate and black spots into a small bowl.

(Add in 1 tsp of cocoa powder and 1 tsp black powder to the bowls and mix till combined).  Pour batter into piping bag to draw spots on the cupcakes.

In the main batter, add in the orange zest and mix to combined.  Pour the batter into the cupcake liners just below the liners.

For chocolate colour spot and drop round and long spots onto the cupcakes.  After that, for the black colour spot, just draw on the edges on the chocolate spots.  
(Tips : Please make sure that these two colours batter are slightly thicker than the main white batter). 

Bake the cupcakes using water bath method in 110 celcius for 25 minutes, 140c for 10 minutes and last 5-10 minutes raise the temperature to 160c.  

Remove from oven and let cool.

Recipe sourced from this link (SingaporeHomeCooks)

Please check out this Original Chinese link (BrendaWang) to view her tutorial pictures 


Monday, 27 October 2014

Pumpkin Pie

October now ~ Pumpkin month too and seeing lots of pumpkin recipes in the internet recently.  



Pie Dough:
250g plain flour
1 tablespoon sugar
1/4 teaspoon salt
226g unsalted butter, cut into cubes
2 egg yolks
3 tablespoons milk

1 1/2 cups pumpkin puree
110g brown sugar
2/3 cup heavy cream
7 tablespoons sweetened condensed milk
6 1/2 tablespoons evaporated milk
1/4 teaspoon vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch ground clove
Pinch salt
2 eggs
1 egg yolk


Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.

Meanwhile, whisk together the yolks and milk in small bowl.

Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)

On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes.

Preheat the oven to 180 degrees C.

Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans.

Meanwhile, make the Filling: Lower the oven to 160 degrees C. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. 

Cool and serve

Recipe sourced from Food Network

                             Overall , I'm quite pleased with the pumpkin filling as I can smell
                              the aroma of the spices and the pumpkin.

                        I thought I want to put a creepy ugly looking edible mice on my pie for the 
                      halloween feel....unfortunately I haven't got that ingredient to make it.. so....


This post is linking to Little Thumbs Up event (Pumpkin), 
 hosted this month by Eileen's Diary .

Thursday, 16 October 2014

Sago Ruby With Grated Coconut

Do you like sago desserts?  Oh..... there's another name for sago....tapioca pearl.   I remember there was a time when I was in overseas, I asked the shop assistant for sago, and they don't know what I am talking about.  Lucky there was another customer overheard me and told the shop assistant.... "tapioca pearl".   

Sago Ruby With Grated Coconut

150g Sago (washed and drained)
6 tbsp sugar
1 ½ cups water
2 pcs pandan leaves (knotted together)
Few drops of red food colouring

½ piece grated young coconut
1/8 tsp salt


Mix the ingredients B together and steam over medium heat for 5 minutes. Set aside to cool.

In a medium saucepan, bring sugar, water and pandan leaves together to a boil until sugar dissolves.  Add in sago and red food colouring, stir constantly until parboiled, and turn off heat.

Pour parboiled sago into a preheated 8” round steaming tray.  Steam over low heat for 15 minutes and set aside to cool.  Using your small spoon, scoop out a spoonful of the sago and roll it all over to coat with the grated coconut.  


Monday, 6 October 2014

Red Bean & Sesame Seeds Ring Bread

It has been quite awhile now I have not bake any bread or buns.  Probably just lazy to knead the dough and trying not to "slave torture" my mixer too.

I was "spring cleaning" my handphone gallery pictures and came across one picture my sister send to me thru Whatsapps long ago.  This pic was from one cookbook she borrowed from the library;  Dean Brettschneider - Global Baker.  From the look at the picture, the red bean ring bread look so gorgeous and delicious but..... I don't have the recipe!  Aah....ha.....I remember my good buddy friend, Hui has this book...hence I whatsapps her to forward me the recipe!

And here goes, today my Red Bean & Sesame Seeds Ring Bread

Red Bean & Sesame Seeds Ring Bread

300g bread flour
5g salt
25g sugar
1 tsp active dried yeast (or instant yeast)
1 small egg (about 50g after cracked)
150ml fresh milk
Zest of 1 orange (optional)
1 tbsp fresh coriander, finely chopped (optional)

Sesame seeds, for coating
180g ready made red bean paste

Egg Wash
1 small egg
2 tbsp water


Mix everything together and knead till it is no longer sticky and becomes smooth and elastic.  Cover and let it rest for 45 minutes to 1 hour or doubled in size.
Knock the dough back in the bowl and gently fold back onto itself and cover to rest for another 30 minutes.

Divide the dough into two equal size.  Place one dough on working surface and roll out into a large rectangle to the size approximately 30cm long x 25cm wide.  

Using your palette knife, spread half the red bean paste over each dough.  Then, roll up the dough from the long edge to form a swiss roll shape.  Ensure that the seam is sealed properly.

Lightly brush the egg wash all over the dough surface.   Coat the dough surface all over with the sesame seeds.  Then shape the dough into a ring and pinch both ends together to close up the ring.

Place the ring on your baking pan with grease proof paper, seam side down.  Using your shape knife or scissors, cut through the dough 1cm-1.5cm apart .  Cover with plastic wrap and let it proof another 30 minutes.

Preheat your oven to 180 Celcius.

Bake the loaves for 12-15 minutes till golden brown.

Recipe extracted from Dean Brettschneider - Global Baker with changes

 This recipe yields two bread rings.

                          If you love red bean paste, you will absolutely love this red bean bread.

Thursday, 25 September 2014

Gingernuts Cookies

I have a few cookies recipes which I've bookmarked using Ginger thinking to be baked during Christmas time but every year, I always miss out baking those bookmarked recipes.  

When Hui of Waltzing Butterflies posted her Gingernut cookies recently, and looking at the simple ingredients and steps to prepare, and in no time wasted, I made mine today.

makes 16 cookies

105g flour
1 tsp baking powder
1 tsp baking soda
1 ½ tsp ground ginger
40g brown sugar
50g unsalted butter, cold, diced
1 tbsp + 2 tsp golden syrup

Preheat oven to 180C.

Sift the flour, baking powder, baking soda and ground ginger together in a mixing bowl. Add in the brown sugar till combined.

Mix in the diced butter into the dry ingredients till crumbly.

Add in the golden syrup into the mixture and mix till become stiff paste.  

Divide into 16 pcs and roll into balls  Place them onto the baking sheet and flatten the balls slightly.

Bake for 10 - 12 minutes or till cookies turn golden brown and cracked.

Original recipe from Delia Online

If you love ginger, you will definitely love this Ginger Cookies!

Wednesday, 24 September 2014

Chwee Kueh 水粿

For the past few years I'm still in searching to look for the Chwee Kueh recipe that has the smooth and soft texture.

In Singapore, everyone knew the Tiong Bahru's Chwee Kueh  has the best chwee kueh!  Usually there will be long long queue to get to buy the Chwee Kueh. Instead of going all the way there, I guess the better way is to make Chwee Kueh myself.  I have made Chwee Kueh once back in 2012, and thinking I could use another recipe this time.


(Makes about 20pcs)
280g rice flour
4 tsp tapioca flour
2 tsp salt
300ml cold water
830ml hot boiling water * (weigh the water and boil the water under hot stove!!)
4 tbsp cooking oil

In a heat proof medium bowl, mix the rice flour, tapioca flour and salt together.  Using your whisk, pour in the 300ml cold water and whisk in one direction till all combined.

Pour in the hot water all at once into the flour water mixture and whisk in till no lumps and mixture is thicken.  Lastly, add in the oil and stir till all blended together.
Pour into a jug for easy pouring into the mould.

Prepare your steaming wok or steaming pot.  
Brush around the moulds with some oil.  Place the oiled mould into the hot steaming wok to heat the mould for 1 minute.  Uncover the wok and pour in the batter just below the rim of the mould.  Wipe dry the cover of the wok and steam for 15 minutes under medium heat.  Cool to set.

To serve
Using a spatula, run the edge of the mould, lift and slide the steamed cake on to the plate.  Top the cake with 1 teaspoon fried chai poh.

Chai Poh Toppings

150g mince preserved chai poh (preserved radish)
20g dried scrimp, soak and mince/blend in the blender
1 tbsp toasted sesame seeds
1 tbsp mince garlic
1 tbsp mince shallot
1 ¼ cup cooking oil  (you can just use 1 cup)
2 tbsp sesame oil
2 tsp light soy sauce
1 tsp dark caramel sauce
2 tbsp sugar
½ tsp salt (or less)

Using your strainer, rince the preserved radish under running water briefly.  Squeeze out any excess water.

Heat up your frying pan.  Put in the sesame seeds and dry fry to toast the sesame seeds for 1 minute.  Dish out and set aside.

In the same frying pan, put in the radish to dry fry the radish 1-2 minutes to remove any excess water.  Dish out and set aside.

Pour in the cooking and sesame oil into the frying pan.  Add in the dried shrimp and fry for a minute till fragrant.  Add in the mince shallots and garlic and fry under medium heat for a few seconds.  Add in the chai poh and under low heat, stirring occasionally  fry the chai poh till blended in the fragrant oil about 10-15 minutes.  Add in the seasonings and toasted sesame seeds.  Stir fry till all combined well.  Dish up and let cool.

This Chwee Kueh & Chai Poh topping adapted from Roxana Ng of My Bakes, My Story, My Life

                                        This Chai Poh is fragrant and just the way I like it.  

                               This is already my second time making this Chwee Kueh, 
                               so I guess this is it...... I love this Chwee Kueh!!


I am submitting this to Asian Food Fest Singapore Month