Friday, July 27, 2012


This is my last post and I will bid everyone farewell. I had went back to my working field after this eleven long years of being a stay home mum (homemaker). For the past few years, it been a wonderful and fruitful trip for me blogging around the cyber sphere. I like to say 'Thank you all my blogging friends'. I may or may not leave a comment on your blog but stepping into your lovely room really spice up my life. It very kind of each individual of you for sharing so many wonderful recipes, cooking and baking experiences on your blog. Without all your wonderful blogs I'm just like a frog in a deep...deep well.

Wishing everyone happy blogging, happy cooking and happy baking. Friends, do continue to share more wonderful recipes. I will stop by your blog drooling over your delicious post and add some spices to my tiring day too. I will bake and share recipe if I have the free time. Best wishes to everyone out there and thanks once again! ^_^

Wednesday, July 25, 2012

Palm Sugar Steamed Buns


30g warm water
1tsp instant yeast

200g Hong Kong flour/ pau flour
1/2tsp baking powder
60g palm sugar
70g water
8g shortening

1. Mix yeast and warm water together, set aside for 10-15mins.
2. Simmer water and palm sugar together till sugar dissolved, set aside to cool.
3. Sift flour and baking powder onto a clean surface and make a well in the centre.
4. Pour yeast mixture, syrup and shortening into the centre of the well.
5. Stir in flour and knead with your palm till a smooth and soft dough is formed. (You may need to add some flour if the dough is sticky.)
6. Cover and set aside to rest for 30mins.
7. Place dough on a floured surface and knead for a while.
8. Cover and set aside to rest for 10mins.
9. Flatten dough and roll out dough into long rectangular, trim 4 edges to get straight lines.
10.Roll up the dough from the wider side.
11.With a shape knife cut into 10 equal pieces.
12.Place it on a square(6x6cm) grease proof paper. 
13.Cover and let it rest for 30mins.
14.Preheat steamer, bring water to a rapid boiling.
15.Arrange buns on steaming rack with some gap in between buns for expansion. 
16.Steam buns over medium heat for 10mins.

Tuesday, July 17, 2012

Chiffon Cupcakes (清水小蛋糕)

Recipe from '爱'生活 My Life-清水小蛋糕.


1 egg
3 egg yolk
15g sugar
1/4tsp salt
50g veg. oil
few drops of vanilla paste (to cover the strong egg taste)
50g cake flour (sifted)

3 egg white
50g sugar

1. Preheat oven to 175C.
2. Lined muffins tray with paper casing and set aside.
3. Use a hand whisk mix 1 whole egg, egg yolks, sugar and salt together until well blended.
4. Add in oil and few drops of vanilla paste, whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Use a cake mixer and whisk the egg whites till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk batter until combined.
9. Then fold in the rest of the meringue lightly in two portions until well combined.
10.Spoon batter into paper casing till 60% full.
11.Bake in a preheated oven for 20-25mins.
12.Remove cupcakes and leave to cool on a wire rack.

Thursday, July 12, 2012

Caramel Custard Pudding


Ingredients (yield 4puddings)
Caramel sauce:
40g sugar
1tbsp water

250ml milk
40g sugar
1 egg
1 egg yolk
1/4tsp vanilla paste

1. Preheat oven to 175C.
2. Lightly grease moulds and set aside.
3. Pour sugar and water into a sauce pan and cook over medium low heat till it turn caramel.
4. Spoon caramel sauce into prepared moulds and set aside.
5. Simmer milk and sugar together till sugar dissolved and milk is warm.
6. In a bowl whisk egg, egg yolk and vanilla paste together.
7. Pour some warm milk into beaten egg and mix well.
8. Pour egg mixture back into warm milk and mix well.
9. Strain custard batter.
10.Pour custard into prepared moulds.
11.Steam bake pudding in preheated oven for 25mins.
12.Set aside to cool and chill in fridge.
13.Slowly loosen side, sit mould in shallow hot water to loosen the caramel base.
14.Invert pudding onto dish and serve.

Saturday, July 7, 2012

Ban Chien Kuih (曼煎糕)


Ingredients (yield 5 kuihs -20cm diameter)
Yeast dough:
25ml warm water
3/4tsp instant yeast
1tsp plain flour
1/2tsp sugar

130g plain flour
50g rice flour
20g custard powder
1/2tsp baking powder
1/4tsp baking soda
1/4tsp salt

2 egg
70g sugar
250ml water

100g groundnut (roasted and coarsely milled)
40g caster sugar

1. Mix milled groundnut and sugar together and set aside.

Yeast dough:
1. Mix all ingredients together till well blended.
2. Cover and set aside.

1. Sift plain flour, rice flour, custard powder, baking powder, baking soda and salt together, set aside.
2. With a hand-held electric whisk, whisk egg and sugar till sugar dissolved and batter turn pale.
3. Pour egg batter into flour mixture and whisk at low speed till well blended.
4. Add in yeast dough and continue to whisk till well blended.
5. Lastly pour in water in a slow stream and whisk till batter is free of lumps.
6. Cover and set aside to rest for 45mins.

1. Heat up a non-stick pan and lightly greased.
2. Ladle in some batter onto heated pan.
3. Cover with lid and cook over medium low heat till kuih become bubbly on the surface.
4. Scatter filling around kuih and cook for a while.
5. With a spatula fold half portion of the kuih over, dish out and serve.

Sunday, July 1, 2012

Melting Chocolate Pudding

A cake crust like ring formed around the pudding, in the middle is soft batter like texture and slightly sink in. The pudding is done. When you cut into the pudding, a sticky river of molten chocolate will slowly flow out of the cake. This is 'super' 'duper' delicious! ;p


Ingredients (yield 6 cakes)
3 egg
50g light brown sugar
45g soft unsalted butter
25g plain flour
2tsp rum (optional)
180g cooking chocolate (melted)

1. Preheat oven to 175C.
2. Greased 6 moulds with butter, set aside.
3. Use a food processor, whisk eggs and sugar till sugar dissolved and egg batter double in volume. (The egg batter don't have to be thick and fluffy.)
4. Add in plain flour and soft butter, continue mixing till well blended.
5. Lastly add in chocolate and rum and mix till well blended.
6. Switch off food processor, fill batter into mould till 3/4 full.
7. Bake in preheated oven for approximate 6-8mins for metal mould, 9-10mins for ramekins blow. (Observe: Cake rises, a cake crust like ring formed on the surface, middle is soft batter like texture and slightly sink in. It done, don't over bake it. If not it will not have the sticky river of molten inside the cake.)
8. Remove from mould at once, dust with icing sugar and serve with ice-cream or whipped whipping cream.

Note: You can prepare pudding batter a few hours ahead or a day in advance, wrap with cling wrap and chill in the fridge. Bake chill puddings for approximate 9-10mins for metal mould, 11-12mins for ramekins blow. Remember to keep a look at the puddings now and then while baking.