Wednesday, July 29, 2015

Reese's Peanut Butter Centered Cupcakes

Reese's Peanut Butter Centered Cupcakes
(recipe adapted & modify slightly from Fong's Kitchen)

140g Liv unsalted butter 
100g sugar 
2 eggs
50g milk
1 Tbsp rum
200g plain flour + 2 tsp baking powder
Reese's peanut butter milk chocolate, cut into quarters
Reese's peanut butter chips

1. Cream butter & sugar together till pale light & fluffy.
2. Add in eggs, one at a time & beat for another minute.  Mix in milk & rum.
3. Add in the sifted flour mixture & mix well to combine.
4. Divide batter into cupcake liners, put a quarter of peanut butter milk chocolate & sprinkle with chips. Bake in a preheated oven @ 160C for 20mins. 

Saturday, July 25, 2015

Easy Black Sesame Paste 簡易芝麻糊


Easy Black Sesame Paste 簡易芝麻 

40g rice 
4 cups water
8 Tbsp black sesame powder
2 Tbsp sugar
1.5 Tbsp cornflour + 2 Tbsp water

1. Rinse the rice & drain the water. Then soak rice in water just enough to cover it overnight.

2. Drain the water from the rice. Blend rice & sesame powder with 4 cups of water till smooth.

3. Strain the sesame mixture into a pan.

4. Bring the sesame mixture to a boil & add in sugar. Cook on low heat for 15mins.

5. Drizzle in corn flour mixture & keep stirring the sesame mixture. It will get thicken.

6. Serve hot. Enjoy!

Monday, July 20, 2015


Oreo Loaf 奧利奧吐司 

300g bread flour
1/2 tsp yeast
150g milk
20g Liv salted butter 

100g oreo, crushed

*Direct method
*Refer here for shaping 

Wednesday, July 15, 2015

Banana Cupcake

Banana Cupcake
(Recipe adapted & modify slightly from Vivian Pang's Kitchen)

110g Liv unsalted butter
80g sugar

2 eggs
1 tsp rum

200g mashed banana

160g plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

30ml milk

1. Cream butter & sugar till light & creamy. Slowly add in egg & rum. Beat till well combine.  
2. Add in mashed banana & mix well.  
3. Fold in sifted flour in 2 batches alternate with milk.
4. Fill the batter into lined muffin cups.

5. Bake in preheated oven @ 160C for 20mins.

Wednesday, July 8, 2015

Chestnut Chiffon

Chestnut Chiffon 
(recipe adapted & modify slightly fr Honey Bee Sweet)   

Egg yolk mixture
4 egg yolks
110ml water + 1 Tbsp Nutella + 150g chestnuts (blend together)
60ml vegetable oil  
40g dessicated coconut

100g plain flour
Egg white mixture  

4 egg whites  
80g caster sugar 

1. In a large mixing bowl, add yolks, chestnut puree & oil. Add in sifted flour & dessicated coconut. Mix well till combined.
2. In a separate mixing bowl, beat whites till foamy. Gradually add in sugar & beat till stiff peaks.
3. Mix (2) into (1). 
4. Pour cake batter into tube pan. Bake in a preheated oven at 160C for 40mins.

Saturday, July 4, 2015

Chocolate Cinnamon Chips Muffins



125g Liv unsalted butter
80g sugar
120g eggs
125g plain flour
1 tsp baking powder
50g yoghurt
1 tbsp Cointreau
2 Tbsp Cocoa powder 
Cinnamon Chips 


1. Cream butter & sugar till light & fluffy. Add in eggs slowly & beat until combined.
2. Sieve in flour, cocoa powder & baking powder, alternating with yoghurt & Cointreau.
3. Scoop batter into cupcake liners. Top with cinnamon chips.
4. Bake in a preheated oven @180C for 15mins.

Wednesday, July 1, 2015

Almond Chocolate Rice Cupcake


Almond Chocolate Rice Cupcake
(recipe adapted & modify slightly from here)
2 eggs
100g sugar
2 tsp Cointreau
50g almond powder
80g plain flour
1/2 tsp baking powder
70g Liv salted butter, melted
4 Tbsp chocolate rice


1.  Whisk eggs until foamy, add in sugar gradually till ribbon stage.
2.  Add in Cointreau, almond powder, baking powder & flour till combined.

3.  Remove 1/2 cake batter & mix with melted butter, then add in the rest of the cake batter & mix well. Add in chocolate rice & mix slightly.
4.  Divide cake batter into cupcake liners. Bake in a preheated oven @ 160C for 22mins.