Monday, May 27, 2013

Steamed Pumpkin Cake (金瓜糕)

Steamed Pumpkin Cake (金瓜糕)

200g rice flour
500ml water
*Mix together

250g Chopped pumpkins (100g mashed up)
4 mushrooms, diced
2 Chinese sausages, sliced
Handful of dried prawns
2 Tsp salt
1 Tbsp Oil

1.  Heat wok & fry garlic, dried shrimps, mushrooms till fragrant.
2. Add in pumpkin & seasoning. Continue frying & add in (A). Mix well.
3. Grease an 8" tin lightly before pouring in the pumpkin mixture.
4. Place Chinese sausages on top & steam for 20mins. 

Thursday, May 23, 2013

Coconut Yam Tart 椰香芋头派

Coconut Yam Tart 椰香芋头派 
(Recipe adapted & modify from 孟老师的‘甜派与咸派’)

Tart base:
120g plain flour
25g icing sugar
1/8 tsp salt

65g butter
15g egg yolk
15g milk
**Sift (A) ingredients into a bowl. Add in butter & mix until the mixture resembles fine breadcrumbs. Add in egg yolk & milk. Knead lightly to form a soft dough. Press into a 7" tart pan & bake @ 180C for 10mins.

250g yam (steamed & cut into cubes)
55g sugar
60g egg
10g cornflour
90g coconut milk
**Lightly whisk egg & sugar together. Add in cornflour & whisk until there are no lumps. Add in coconut milk & whisk till combined. Arrange yam cubes into the tart & pour in the coconut mixture. Bake @ 180C for 25mins.   


Monday, May 20, 2013

Chocolate Cake

Chocolate Cake
(Recipe adapted from Cook.Bake.Love)    

150g butter

220g brown sugar

2 eggs

200g boiling water
45g cocoa powder 


250g plain flour
1 tsp baking soda
½ tsp baking powder

1. Cream (A) till light & fluffy.
2. Add (B) gradually, cream till smooth & light.
3. Mix (C). Add (C) & (D) alternatively, mix until well-blended. 
4. Pour the batter into pan. Bake in preheated oven at 175C for 30mins.

Friday, May 17, 2013

Glutinous Rice Kueh (饭馃)

Glutinous Rice Kueh (饭馃) 
(Recipe adapted & modify slightly from Fong's Kitchen 

Dough skin
160g rice flour
60g tapioca starch
300ml boiling water
1/2 tsp salt

One drop of Wilton red colouring 

1. Mix rice flour, tapioca starch & salt in a bowl.

2. Mix food colouring into the hot water.  Pour this hot mixture into the flour mixture & stir with a pair of chopsticks.  Let the dough rest for abt 10mins, covered.

3. Turn out the dough (it is still warm) & knead briefly till smooth. 

4. Divide the dough into 12 portions.  Take a portion of dough, flatten to a round disc & place 1-2 heaped Tbsp of glutinous rice filling at the middle.  Fold up & pinch the sides to seal the dough.  Press well into a lightly floured rice kueh mould.  Give a gentle knock at the side of the mould to release the kueh.

5. Place the rice kueh on a lightly-oiled steam plate.  Steam over high heat for 10mins.

Glutinous rice filling 
2 cups of uncooked glutinous rice 
6 dried Chinese mushrooms, soaked & sliced
3 Tbsp dried shrimps, soaked 
Fried shallots 
3 cloves garlic, minced
1 Tbsp light soy sauce
Salt/pepper to taste

1. Wash the glutinuous rice & soak in water for abt 2hrs.  Add a tsp of salt & cook the glutinous rice in rice cooker.

2. Heat the wok with oil, stir-fry the dried shrimps with garlic till fragrant. Add the mushrooms, stir-fry till fragrant. Add in seasonings & set aside.

3. While the rice is still hot, stir in about 2 Tbsp of fried shallot & pepper.  Set it aside to cool before wrapping.

I love my Png Kueh to be fried slightly. What about you? =)

Tuesday, May 14, 2013

Wednesday, May 8, 2013

Specially for you

Pandan Sweet Corn Cheesecake 
(Recipe adapted & modify from Copycake Kitchen)  

2 cake layers 

Cream cheese mixture 
250g cream cheese
50ml pandan juice
50ml fresh milk
50g butter
40g sugar
150g canned creamy corn 

100g whipped non dairy whipping cream
1 tbsp gelatin powder, mixed with 3 tbsp water & microwave until dissolved 

1. Cream cheese mixture: put cream cheese, pandan juice, fresh milk, butter & sugar into a  saucepan. Stir & cook at low heat until sugar has dissolved & mixture is smooth.  Add in creamy corn & mix well. Remove from heat & leave to cool.
2. Mix in whipped cream & finally mix well with gelatin mixture.
3. Placed a layer of cake in a mousse cake ring, pour all the mixture into the cake & top with another piece of cake. Chill overnight in fridge. 


Tuesday, May 7, 2013

Kinako Chiffon Cake

My sister brought back some Kinako (Soy Bean Powder) from Japan recently. I happened to find this recipe in Keiko Ishida's Okashi book that uses kinako & decide to give it a try. I must say this is the best chiffon I ever ate. I simply love the aroma when my chiffon is baking in the oven.  

Kinako Chiffon Cake  
(Recipe adapted & modify from Okashi)

50g plain flour
5 egg yolks
20g brown sugar
60g water
60g vegetable oil
50g soy bean powder (kinako)

5 eggs whites
80g sugar

1. In a bowl, combine egg yolks & brown sugar & mix well. Add water & oil & blend together.

2. Add sifted flour & kinako. Mix till combined.
3. Beat egg whites until foamy. Add sugar gradually & beat until stiff peaks. 
4. Add 1/3 of meringue into egg yolk mixture & fold in lightly. Then add remaining meringue & fold to incorporate completely.
5. Pour batter into a tube pan. Bake in a preheated oven @ 160 degrees for 50mins.

You can also find Kinako (Soy Bean Powder) in 'Daiso'. Give this a try, I am sure you will get hook to this light chiffon & ask for more again!

Saturday, May 4, 2013

Buttery Danish Loaf

This post is sponsored by LIV butter. Try a Liv butter today! 
I love the way they look after slicing. Aren't they pretty with the layers (due to the multiple folds of the dough)? 
Buttery Danish Loaf 

200g bread flour
20g plain flour
15g sugar
1 tsp yeast
1 egg
110g milk
20g salted Liv butter 
**Direct method

125g salted Liv  butter (to be wrap into dough)

**refer to My Little Space for step by step assembling.

I had difficulty slicing this loaf as the crust is too crispy & extremely soft inside. Hmm... very hard not to fall in love with this Buttery Danish Loaf. Once you start your first bite, you will definitely ask for more. Guess what? I just polish off 2 slices while taking photos ;P

Wednesday, May 1, 2013

Giraffe Bread

 Hello! Good morning everybody! Do you still remember me?
Well, today, I am going to present to you my 'look alike' bread!

Giraffe Bread
(Recipe adapted & modify from My Little Space)    

Bread dough:
250g  bread flour
1 Tbsp Kinako
170ml water
1 tsp  yeast
1/2 Tbsp  sugar
1/2 tsp  salt
1 tsp oil 

Butter, cut into cubes
Topping crust:
90ml  warm water
100g  rice flour
1/2 Tbsp  yeast
1/4 tsp  salt
1 Tbsp  sugar                        
1 Tbsp  corn oil
*Stir all ingredients together & mix to combine, then set aside to rest for 30mins 

Method : 
1. Combine all dry ingredients into a big bowl, then slowly stir in water & oil to form a soft dough. Set aside to rest for 30mins.
2. Punch out air from dough & divide into 8 portions (55g each). Slightly flatten dough & wrap a piece of butter inside, sealed & place them onto baking tray.
3. Let the dough rise for 10mins, then spread the rice flour mixture on top of the dough. Rest for another 20mins. 
4. Bake in a preheated oven @ 190 degrees for 20mins. 
I am now the ambassador of my 'look alike' bread, hehehe

 Help! I am feeling dizzy when I saw my mistress eating my 'look alike' bread! Wanna faint... OMG... Call 995 please......