Tuesday, September 1, 2015

Coconut Flour Waffles

Coconut Flour Waffles
(recipe adapted from here)
makes 4 waffles

3 eggs
50g sugar
1 Tbsp coconut oil 
1/2 cup coconut flour 
1/4 tsp baking powder 
1/4 tsp baking soda 
Pinch of salt  
1/2 cup chocolate milk 

1. In a bowl, mix eggs, sugar & coconut oil. 

 2. Add coconut flour, baking powder, soda & pinch of salt.

 3. Add in milk. Whisk until the batter is smooth.

4. Preheat the waffle maker. Brush oil on the waffle iron & scoop the batter in. 
Close the lid & wait until it is ready to open. 

*Be very careful during the removal of waffles from maker. The texture of the waffles are extremely delicate so they rip easily. 

Verdict: We love the waffles very much. They smell & taste heavenly due to the coconut flour & oil added. Waffles are soft & rip easily, goes well with some almond butter spread.

Saturday, August 29, 2015

Cheesy Potato

Cheesy Potato    
(recipe adapted & modify slightly from Anncoo Journal 

600g Potato, skinned, cooked & mashed
50g Liv salted butter, softened
80g Cheddar cheese, grated
1 Tbsp plain flour
1 Tbsp corn flour
1 tsp salt
1 Egg, lightly beaten
extra grated cheddar cheese for topping

1. Mash cooked hot potato & butter with a fork.
2. Combine mashed potato, parsley, cheese, flour, corn flour & egg in a bowl. Add salt &  pepper to taste. Stir with a rubber spatula until mixture combined. Spoon into a big bakeware. Sprinkle more grated cheddar cheese & parsley on top.
3. Bake at preheated oven 190C until brown.

Tuesday, August 25, 2015

Easy Korean Kimchi

Easy Korean Kimchi 韩国辛奇泡菜  
(recipe adapted & modify slightly from Nasi Lemak Lover) 

1.8kg napa cabbage
100g coarse salt
1 medium carrot, shredded 
1 packet spring onion, cut into 2” length

200g apple, cubed
100g onion, cubed
30g garlic, chopped
30g ginger,chopped
1/2 tsp salt

120g Korean Gochujang
120g water
1 Tbsp sugar
20g glutinous rice flour
20ml soya sauce 

1. Remove the core from the cabbage & cut it into pieces. 
In a very large bowl, add the cabbages & toss with salt. Place a clean plate & heavy object on top. 

2. Put in room temperature for 1.5hr, remove & squeeze the excess water from the cabbage.

3. Prepare shredded carrot. Add a pinch of salt & rest for 30mins, remove & squeeze the excess water. Cut the spring onion into 2” length, keep aside.
4. Put all ingredients (A) in a blender & process until fine paste, set aside.

5. In a saucepan, put all ingredients (B) & stir well. 
Cook over low heat & stirring all the time till become a paste.
6. Add (4) into (5) & mixed till well blended.

7. In a large mixing bowl, add cabbage, carrots, spring onions, fish sauce & paste, mix well.
 Place the kimchi in a clean glass container & let it sit at room temperature for 1 day for fermentation. You should see surface bubbling when you use spatula to press firmly on the kimchi & there is a sour smell. Put in fridge after that.

Friday, August 21, 2015

All Time favourite Cinnamon Buns

Cinnamon Buns 

250g bread flour
50g plain flour
3/4 tsp instant yeast 
200g cold water
20g sugar
20g Liv salted butter

Brown sugar
Liv salted butter
1 packet cinnamon chips

1. Dough: Put all ingredients except butter into mixing bowl. Knead till form a dough. Then add in butter & knead till form smooth & elastic. Proof for 1hr.
2. De-gas dough & transfer on a lightly floured surface. 
3. Roll out dough. Brush some soften butter onto dough. Spread some brown sugar & cinnamon chips. Top with bits of butter. 

4. Roll up the dough into a swiss roll. Divide the dough into 12 pieces. 

5.   Arrange the buns into a tray greased with butter. Proof for 1 hr.

6. After 1hr, bake the buns in a preheated oven @ 200C for 15mins.

7. Drizzle with icing over the cooled buns.

Monday, August 17, 2015

Lemon Butter cake

Lemon Butter Cake
(recipe adapted from Nasi Lemak Lover)

125g Liv unsalted butter
100g sugar
2 lemon, finely grate the rind
2 large eggs
175g plain flour

1 tsp baking powder
5 Tbsp milk + 1 Tbsp lemon juice

Lemon glaze
3 Tbsp icing sugar
1 lemon, extract juice

1. Beat the butter with the sugar until fluffy.
2. Add in the eggs one by one & lemon rind, mixing well.
3. Fold in the flour & milk mixture. Combine well.
4. Pour the mixture into a loaf tin lined with greaseproof paper.
5. Bake in pre-heated oven at 160C for 40mins.
6. Mix icing sugar & lemon juice, set aside.
7. Prick all over the cake with a skewer & pour lemon glaze over the hot cake.

Thursday, August 13, 2015

Coconut Flour Chocolate Chip Cookies

I am very excited as this is my first time working with coconut flour & coconut oil. I love the natural strong coconut smell when mixing the cookie batter & the aroma in my kitchen when they are baked in the oven! These yummy little cookies are crispy on the edges & little soft in the middle. Simply perfect for breakfast or afternoon tea with a cup of milk/tea (I paired them with a glass of matcha marshmallow soymilk).

Some information about Coconut flour & Coconut Oil:
Coconut flour is grain free,  gluten-free, high in protein & fiber. It serves as an alternative to traditional wheat flours & is a great option for anyone who has specific dietary restrictions. Coconut flour is extremely absorbent so there is a need to decrease the amount of flour used & increase the amount of eggs/liquid when a recipe calls for when using coconut flour.

Coconut oil is the oil content extracted from coconut kernel. It is great for baking, stir-frys or as a dairy free replacement to butter. Do read about everyday uses for coconut oil here. The benefits of coconut oil are just too amazing! 

I guess I should switch to coconut oil for my cooking & baking in future. Do give them a try. I am sure you will love them as much as I do =)

Coconut Flour Chocolate Chip Cookies  
(recipe adapted here)   

1/3 cup coconut flour
¼ cup melted coconut oil
¼ cup brown sugar
1 tsp rum
¼ tsp salt
2 eggs
1/3 cup dark chocolate chips

1. Combine coconut flour, coconut oil, brown sugar, rum, salt & eggs together in a medium mixing bowl. Mix until you have a nice thick cookie batter.

2. Add in chocolate chips. Stir until combined.

3. Using a small cookie scoop, scoop the dough onto silpat mat. (This batter does not spread out in the oven like a traditional cookie batter, so be sure to flatten the cookie out a bit with your fingers/palm).

4. Bake in a preheated oven @ 180C for 14mins.

Saturday, August 8, 2015

Easy Ganache Tarts

Previously I used Mastrad cupcake pops kit to make Pumpkin Raisin Bread Pops. Today, with limited ingredients in fridge, I am using the kit again to make some ganache tartlets. I simply love these tartlets as they are bite size & is ideal for parties!

Ganache Tartlets
(Yields 36 tartlets)  

1 cup plain flour
2 tsp matcha powder
1 Tbsp sugar
pinch of salt
90g Liv salted butter, cold & cubed
1 Tbsp matcha milk

100g 60% cocoa bittersweet chocolate
100g chocolate milk

 1) Sift flour, matcha powder & salt together in a mixing bowl. Add in sugar.
2) Add in cold butter & mix with fingertips until it resembles fine crumbs. 

3) Add in milk & continue to knead until a soft dough is formed.
4) Fridge the dough for 5mins. Divide them into balls of 6g each.

5) Gently press the doughs into mould. 
Bake in a preheated oven at 180C for 10mins. 
Remove the tarts from mould & let them cool down.

Warm the milk & pour over the chocolates. Gently stir till combined.

Pipe ganache into tartlets. 
Sprinkle peanut bits/hundreds & thousands or any toppings as desired.