Thursday, November 22, 2012

Tuesday, November 20, 2012

Soymilk Egg Cupcakes

Thanks to Small Small baker who posted this recipe in her Fb

Friday, November 16, 2012

Fruity Mousse

Fruity Mousse

2 pieces digestive biscuits
65g cream cheese
20g sugar
75g whipping cream
80g raspberry puree
80g mango puree 
2 tsp gelatine + 50mls water

Thursday, November 15, 2012

Banana Walnut Cake

This post is sponsored by LIV butter. Try a Liv butter today! 

Banana Walnut Cake 
(Recipe adapted & modify from HHB)


250g butter, soften 
200g sugar

6 eggs
2 tsp vanilla extract
4 large ripe bananas, mashed
400g plain flour
2 tsp baking powder
140g walnuts, chopped


1. With an electric mixer or a manual whisk, cream butter & sugar till light & fluffy.

2. Add in the eggs gradually & beat till incorporated in the batter. 

3. Add vanilla extract & mashed bananas. Mix till smooth.

4. Sieve over flour &d baking powder & mix till smooth.

5. Add chopped walnuts. Mix with a spatula.

6. Pour batter into prepared pan & bake in a preheated oven at 170degC for 50mins or until a skewer comes out clean when inserted into the cake.

Tuesday, November 13, 2012

Black & White Sesame Soymilk

(Using Joyoung maker)
2 Tbsp Black Sesame / White Sesame
1 cup Black / Soya Beans

1000ml water
1 Tbsp Honey


Friday, November 9, 2012

Baked Okara Croquette

Okara Croquette  
200g Minced meat
1 Large Potato (peel, boil & mashed) 
50g Okara
1 Tbsp Cornflour
salt & pepper to taste
1 egg
Bread crumbs

See my Croquette Tower ;P

Crispy on the outside, soft & juicy inside =)

Thursday, November 8, 2012

Okara Pasta

Okara Pasta 
180g flour
50g Okara
1/4 tsp salt
1 Tbsp oil 

1. Place flour, Okara, salt & oil in a bowl. 
2. Add in water & slowly mix till a dough is formed. 
3. Roll out the dough & feed it through the rollers to get the thickness you desire, followed by the fettuccine cutters on pasta machine.

Cream of Mushroom Soup
10g butter 
1 pack white button mushroom (from NTUC)
1 pack swiss brown mushroom (from NTUC)
3 Potatoes, peel & chopped into cubes
200ml chicken stock   
salt & pepper  to taste 

1. Heat butter in a large saucepan over medium-high heat. Add potatoes & muchrooms stir occasionally for about 3mins
2. Pour in chicken stock. Season with pepper & salt. Cover & bring to boil.
3. Reduce heat to medium low. Simmer for 20mins until potatoes are tender. Set aside to cool.
4. Blend the soup in batches until smooth. 

Wednesday, November 7, 2012

Cranberries Okara Pai Bao

Cranberries Okara Pai Bao ~ 蔓越莓豆渣大排包 
(Recipe adapted & modify from Nasi Lemak Lover)


50g Okara
40g dried cranberries

250g bread flour

30g plain flour 
40g Sugar

180g black bean soy milk  

1 tsp instant yeast
30g Shortening

*Using Direct Method  

Before proofing

After proofing

Soft & fluffy bread

Tuesday, November 6, 2012

Black Bean Soymilk

黑豆豆浆 Black Bean Soymilk 
(Using Joyoung maker)

1 cup Black Beans
3 Tbsp sugar
1000ml water 


 Okara 豆渣

What am I going to do with this Okara? Do stay tune for my next post *^_^*

Monday, November 5, 2012

Super Soft & Spongy Banana Cake

Both my hubby & I are not really fans of bananas. Whenever my mil gives us bananas, I will always remind my hubby to eat them else the bananas will sit on my kitchen table top until their skin turn black & I throw them away. Yeah I know it is such a waste.. if only Singapore allows monkey as pets :P 
Well, I had a bunch of bananas this week (again! =P) & is wondering what should I do with them. I chanced upon Wendy's banana cake recipe. Since this is her all time favorite recipe & is very well-rated from other bloggers, I decided to give it a try.
Banana Cake 
(Recipe adapted & modify from Wen's Delight)


150g eggs
130g sugar
230g banana
150g plain flour
1/2 tsp baking powder
1/4 tsp baking soda
100g corn oil 

1 Tbsp baileys
Chopped walnuts + extra sliced bananas

1. Sieve flour, baking powder & baking soda together twice & set aside.
2. Whisk eggs, sugar, bailey & bananas till ribbon stage. 

3. Fold in sifted flour & mix well.
4. Add in oil & walnut. Mix well.
5. Pour some batter into baking tin & add in sliced bananas. Pour in the remaining batter. 

6. Bake in a preheated oven at 170 degrees for 40mins.

Verdict: This is indeed a very soft & moist banana cake. The aroma of bananas is heavenly when my cake is baking in the oven. Definitely a good recipe to keep... but that doesn't make me love bananas. LOL ;P

Sunday, November 4, 2012


薏米粥 Barley Porridge 
(Using Joyoung maker)

70g Rice
1 cup Barley
2 Tbsp sugar
1000ml water 


Saturday, November 3, 2012


核桃糊 Walnut Paste
(Using Joyoung maker)

50g  Rice
100g walnuts

1000ml water
2 Tbsp sugar


   Thanks to Small Small baker who posted this recipe in her Fb

Friday, November 2, 2012


Made a Tiramisu for my hubby's birthday this year. This Tiramisu looks ordinary on the outside but wait.. scroll down to see what's so special ;)

(Recipe adapted & modify from HHB)

5 layers of sponge cakes 

Coffee syrup:
1 Tbsp instant coffee powder
1/2 Tbsp sugar

125ml boiling water
1 Tbsp Baileys Irish Cream

*Dissolve instant coffee powder & sugar in boiling water. Leave to cool. Stir in Baileys Irish Cream. Set aside.  

Chocolate ganache:
100g chocolate chips
100g whip cream
*Melt the chocolate with 1/2 cup cream over a double boiler; cool
500g Cream cheese
5 Tbsp icing sugar
2 Tbsp Baileys Irish Cream
3 Tbsp coffee syrup*
150ml non-dairy whipping cream 

*In a mixing bowl, whisk cream cheese & icing sugar. Add in Baileys & coffee syrup. Whisk the whipping cream until stiff peak. Fold in whipped cream to the cream cheese mixture.

Tiramisu Truffles:
100g melted white chocolate chips
60g cream cheese 
2 tsp Baileys
*Mix half of the white chocolate mixture with cream cheese & add in Baileys. Put in fridge to harden slightly & roll out into small balls. Coat with the remaining melted chocolate.

Its a rainbow Tiramisu *^_^*

Thursday, November 1, 2012

Passionfruit Bars

This post is sponsored by LIV butter. Try a Liv butter today!

Passionfruit Bars (makes two 10" x 6" pan)
(Recipe adapted & modify from Sugar & Everything Nice)


300g plain flour
70g icing sugar
250g salted butter, cut into cubes

Ingredients for the Filling:  
6 eggs
320g sugar
55g plain flour
1.5tsp baking powder
200g passion fruit puree

Confectioner’s sugar (for dusting)


1) Mix the flour & icing sugar in a medium large bowl. Add in butter until the mixture resembles coarse crumbs.

2) Press the dough into the base of a baking pan. Bake at 180 degrees for 20mins until just golden. 

1) Whisk the eggs until slightly frothy. Gradually whisk in the sugar. Then beat in the flour & baking powder until well-mixed.

2) Add in the passion fruit purée & whisk until thoroughly combined. Pour the filling over the crust in the baking pan. Bake at 160 degrees for 30mins until the top of the bars are golden brown & the center is firm.

3) Cool completely & refrigerate for a few hours before slicing into squares. 

 This is very addictive & delicious. You simply can't stop eating at one ;P