Tuesday, March 27, 2012

Blueberry Buns

Recipe from here. I replaced strawberry jam with blueberry pie filling (mashed the blueberry in the filling first before adding it into the dry ingredients).

Thursday, March 22, 2012

Blueberry Butter Cake Slices


145g     butter
85g     caster sugar
1/4tsp   salt
2        egg
220g     cake flour
1tsp   baking powder
70g      milk

60g     blueberry pie filling (use a fork and mash the blueberry)

1. Preheat oven to 175C.
2. Sift flour and baking powder together, set aside.
3. Cream butter, salt and sugar until light and fluffy.
4. Slowly beat in egg until well combined. 
5. Fold in flour and milk alternately until well combined.
6. Take 60g of cake batter and mix with blueberry pie filling.
7. Spoon blueberry batter into a piping bag and set aside.
8. Pour plain batter into a lined and greased 8inches square tray, smooth surface.
9. Pipe lines of blueberry batter on the surface of the plain batter.
10.Bake in the preheated oven for 30-35mins.
11.Remove cake from tray and cool on a wire rack.

Sunday, March 18, 2012

Pandan Bahulu

Recipe source from '爱生活My Life' - Pandan Bahulu.


Ingredients (yield about 40pcs)
3 egg
75g caster sugar
90g plain flour
1/4tsp baking powder
1/2tsp pandan paste

1. Preheat oven to 200C.
2. Sift flour and baking powder together, set aside.
3. Whisk egg and sugar together in a cake mixer until thick and fluffy.
4. Add in pandan paste and continue to whisk till well blended.
5. With a hand whisk, fold in flour till well blended.
6. Preheat mould for 5-8mins, remove mould and well grease it.
7. Spoon batter into cavity of the mould.
8. Bake for 9-10mins or until golden brown.
9. Slowly loosen the side and remove cake.
10.Cool cakes on wire rack.
11.Repeat steps no.6 to 10 till all the batter has been used up.

Wednesday, March 14, 2012

Chocolate Financiers

Recipe from here. I simply replaced 1tsp of green tea powder with 1tsp of cocoa powder.

Thursday, March 8, 2012

Sugee Cake


110g butter
35g    caster sugar
1/4tsp  salt
3       egg yolk
1/2tsp vanilla paste
1/8tsp almond essence(optional)
50g    cake flour
1/2tsp  baking powder
1/8tsp baking soda
60g semolina flour
15g ground almond
15g diced almond
2tbsp milk

2       egg white
40g    caster sugar

adequate almond flakes

1. Mix semolina flour ground almond and diced almond together, set aside.
2. Sift flour, baking soda and baking powder together, set aside.
3. In a mixing bowl, cream butter, salt and sugar until light and fluffy.
4. Slowly beat in egg yolk, vanilla essence and almond essence until well combined.
5. Fold in flour and milk till combined.
6. Lastly, fold in semolina and almond mixture.
7. Cover and set aside to rest for 30mins.
8. Preheat oven to 175C.
9. Use a cake mixer, whisk egg whites till frothy.
10.Gradually add in the sugar and whisk till stiff peaks.
11.Fold in 1/4 of the meringue into butter mixture until combined.
12.Then fold in the rest of the meringue in 2 portions until well combined.    
13.Pour batter into a lined and greased oval pan.
14.Scatter almond flakes on the surface.
15.Bake in a preheated oven for 30-35mins.
16.Remove cake from tin and cool on a wire rack.

Monday, March 5, 2012

Sago Nian Gao Kuih

Recipe source from 厨房角落-‘班兰西谷米年糕’ and My Little Space.


150g sago (soak for 20mins and drain)
60g sugar
40g water/coconut milk
2blades pandan leaf
few drops of green food colouring
adequate 'nian gao' (cut into cubes)

100g grated white coconut
1/4tsp salt

1. Mix grated white coconut with salt and steam for 10mins, set aside to cool.
2. Pour sugar, water and pandan leaves into a sauce pan and simmer till sugar dissolved.
3. Add in green colouring and set aside to cool.
4. Lined a 7inches square tray with plastic cling wrap and set it aside.
5. Mix soaked sago with sugar syrup.
6. Pour sago mixture into prepared tray, smooth surface.
7. Arrange 'nian gao' cubes on the surface and press lightly into the sago.
8. Steamed in a preheated steamer for 20mins over high heat.
9. Remove from steamer and set aside to cool.
10.Wet a pair of scissors and cut sago kuih into small cubes.
11.Coat kuih with grated white coconut and serve.

Thursday, March 1, 2012

Raisins Bread Pudding with Crumble Topping


Crumble topping:
20g       sugar
25g       butter
45g       plain flour
1 1/2tbsp ground almond

3slices  day-old square sandwich bread
1        egg
1 1/2tbsp   light brown sugar
1/4tsp     vanilla paste
1/4tsp     ground cinnamon
1tsp grated orange zest
2/3cups     milk

1/4cup raisins and sultanas

Crumble topping:
1. Put on a pair of gloves and mix sugar and butter together until crumbles.
2. Add in the flour and rub until resemble bread crumb.
3. Keep in a container and store it in the fridge.

1. Lightly butter a baking dish.
2. Trim off crust of bread, spread butter on both side of bread.
3. Toast till bread is slightly browned.
4. Cut bread into smaller pieces, arrange it in the baking dish and scatter raisins and sultanas around.
5. Use a hand whisk, whisk eggs, sugar, vanilla paste, ground cinnamon and orange zest until well blended.
6. Pour in milk and whisk until combined.
7. Strain the mixture over the bread cubes.
8. Let it stand for 10mins, pressing the bread occasionally so it will be evenly soaked.
9. Preheat oven to 180C.
10.Scatter crumble topping over the pudding.
11.Baked in a preheated oven for 15-20mins till surface is lightly browned.
12.Remove from oven and serve it warm.

Plum and Prune Crumble