Monday, December 24, 2012

Christmas Cake Roll

There are a few questions in my mind before I started to make this pattern swiss roll :) Will the pattern aligned in the middle after rolling as I'm using a different size pan from the recipe book? Will the roll break while rolling which I'm really scared for this part? Will the pattern dislodge from the cake after rolling? so many worries!! But all these did not happen!! I was beaming with happiness when the cake roll turn out so beautiful! :) 

Wish All Friends & Readers a Merry Christmas & Happy New Year!

There is a template provided inside the book, either trace it out or place the template below the baking paper for outlining ;) How to prevent the swiss roll from cracking while rolling? check the bottom left pic : make shallow cuts across the cake before spreading over whipping cream! 

彩绘蛋糕卷 by Sachi
Christmas Tree Swiss Roll
Ingredient (9" x 9" pan)
Pattern Batter
  • 25gm unsalted butter
  • 1/2 tsp corn oil
  • 20gm icing sugar
  • 15gm egg white
  • 25gm cake flour
  • green/yellow/red food colouring
  • chocolate paste
Sponge Cake Batter
  • 30gm cake flour
  • 10gm corn flour
  • 15gm unsalted butter
  • 10ml milk
  • 12gm cocoa powder
  • 3 small egg
  • 50gm sugar
  • non-dairy whipping cream, whipped

Pattern Batter
  1. Using a hand whisk, cream butter and oil until creamy.
  2. Add in icing sugar and beat till light.
  3. Beat in egg white.
  4. Sift in cake flour and fold till batter formed.
  5. Divide batter into half. Add in green colouring into half batter.
  6. With remaining half batter, tint evenly with yellow, red, chocolate paste and leave 1 portion plain.
  7. Place each coloured batter into piping bag. 
  8. Pipe the batter onto prepared template.
  9. Chill the drawn pattern for 15 mins until firm.

Sponge Cake
  1. Preheat oven at 200 deg cel.
  2. Melt butter with milk and set aside.
  3. Place egg and sugar in a mixing bowl. Using a electric whisk, beat on high speed until batter is double in volume.
  4. Sift in cake flour, corn flour and cocoa powder. Fold until evenly mixed.
  5. Scoop 1/3 of the batter into butter mixture and mix well.
  6. Transfer the above mixture into the balanced flour batter and fold till combined.
  7. Spread the batter onto the chilled pattern. Reduce oven temp to 180 deg cel, bake for 15-18 until cook through.
  8. Remove cake pan from oven and slide the whole cake out from the pan onto a clean work board.
  9. Place a clean baking paper over the surface of the cake, flip the cake over and tear of the bottom baking paper. Flip the cake over again, with the pattern design facing the top. Cool for 10mins.
  10. With a clean baking paper place on a working board, flip the cake over with pattern design at the bottom, using a knife, make shallow cuts across the cake. (refer to picture above).
  11. Spread whipped cream evenly over the cake and roll up firmly. 
  12. Cling wrap lightly and chill the roll in fridge to firm up before slicing.

This is another pattern I tried the following day :) But it does not turn out as good as the first one I've did :( As you can see that the surface is rather wrinkly and the colour is very uneven...but at least the roll did not break into pieces :P The amount of the batter used is the same for this pattern therefore I did not type out recipe again :) 

This is our mini christmas eve dinner :) Will post up the recipe at a later date ;) Purple Carrot Corn Soup, Zucchini & Tomato Frittata, Rosemary Roasted New Potatoes, 南乳苹果烤鸡...

Friday, December 21, 2012

冬至 2012

Either I must be dreaming all day long or too occupied as I did not realise 冬至 (Winter Solstice) is just around the corner!! I remembered last year 元宵节 I've made some savoury dumplings (with meat fillings). I usually buy ready made ones for convenience so this is actually the 2nd time I've made 汤圆 glutinous rice balls (only the dough, no time to make fillings from scratch) :) To make the rice balls more interesting, I incorporate some natural colorings to it ! All the coloured dough are natural except the green one as I do not have pure green tea powder on hand. I only have a bottled of green tea powder which is not exactly natural as it contained flavourings and colourings >o<

I'm so happy that these coloured glutinous rice dumplings turned out really well. The dough are very easy to handle and the texture is very chewy after cooking! ^.^ Except for the red coloured dough which is slightly crumbly when rolling, maybe I've over rested the dough which makes it dry out though I've already cling wrap everything. But after cooking it turns out as good, therefore I will not make any amendments to the proportion for this red coloured dough ;) 

hehehehe you must be wondering what natural colourings I've added into these doughs after reading my longwinded story >.< Red dough : red rice yeast grinded into powder, Blue dough : blue pea flower liquid, Green dough : green tea powder, Yellow dough : pumpkin puree!!!

They colour looks very pretty right?!

These are the few large ones with red bean fillings rolled by me :)

Cute little rainbow dumplings without fillings! The white ones are all rolled by dear son and he also helps with the other coloured dough :)


The kids enjoying the rolling ;) Son helps out a lot whereas little princess plays it like a play dough hahaha...

Ingredient (basic plain dough)
  • 100gm glutinous rice flour
  • 80gm warm water
  • 1 tbsp vegetable oil
  • adequate amount of red bean paste or choice of your favourites

  1. Put flour into a small mixing bowl. Add in warm water and mix till a dough formed.
  2. Add in 1/2 tbsp oil one at time and knead lightly till all is blended.
  3. Cling wrap and rest dough for an hour.
  4. Wrap dough with some fillings (I used 8gm filling for each ball) and seal tightly. Ready to use....
* Green colour rice ball : add 1 tsp green powder to the warm water and mix well
* Red colour rice ball : add 1 tsp grinded red yeast rice to the warm water and mix well.
* Blue colour rice ball : steep some dried blue pea flower into the warm water, strain liquid.

Pumpkin Glutinous Rice Ball 南瓜汤圆
  • 100gm pumpkin puree
  • 60gm glutinous rice flour
  • 1/2 tbsp vegetable oil

  1. Combine pumpkin puree with rice flour and mix well into a dough.
  2. Add in vegetable oil and knead till pliable.
  3. Cling wrap and rest for 1 hour. Wrap dough with fillings or shape into small balls without fillings.

The colour transformed after cooking! The colour turned out more intense, especially the red and blue ones,  compared to the raw coloured dough. I did not jot down the exact ingredients of this sweet dessert :) I simply boil a pot of water with some pandan leaves and sliced ginger for a couple minutes, follow then added some brown sugar to taste. Add in appropriate amount of rice dumplings and cook till they float to the top. Ready to serve!!

Rainbow Glutinous Rice Dumplings in Sweet Ginger Syrup

My favourite coloured Tang Yuan!

Chicken & Chinese Marrow Soup with Rainbow Dumplings

  • 300gm skinless chicken breast meat, cubed
  • 500gm chinese marrow
  • 100gm shimeiji mushroom
  • 1/2 tsp salt
  • 1 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp wine
  • dash of pepper
  • 1/2 tbsp corn flour
  • 2 slices ginger
  • 1 stalk spring onion
  • 1.5L chicken stock
  • appropriate amount of mini glutinous rice balls 

  1. Marinate chicken breast meat with salt, soy sauce, sesame oil, wine, pepper & cornflour. Set aside.
  2. Peel chinese marrow and cut into cubes.
  3. Add ginger into chicken stock and bring to boil.
  4. Add in chinese marrow and cook for 5 mins until tender.
  5. Add in chicken meat & mushroom and cook for 1 min.
  6. Add in glutinous rice balls and simmer to boil till they float to the top. 
  7. Stir in spring onion and adjust taste by adding some salt. Serve immediately.

Thursday, December 20, 2012

Aspiring Bakers #19: Dim Sum Affair (May 2012) : Yam Puff

Sob sob.....can you believe out of the 10 yam puffs I've made , only 2 are in proper shape, the rest is disastrous!! They all break up during the frying process!! faint.....I follow the recipe strictly by frying in hot oil for 1 min, turn off heat and let puffs fry in cooling oil for 30 seconds, follow by turning on the heat again and fry till golden brown, but it did not turn out ok!! Does not know where gone wrong!? They actually started to break up when I turned off the heat :( Left with only 2 unfry puffs, I decided to cook the puffs directly in the hot oil without following the steps in the recipe. Ahhhhhh at least 2 decent looking yam puffs can put into picture, if not really waste my effort, time & energy but still feel very disheartened...doubt will try out this recipe again :(( Though is not a fool-proofed recipe, I still would like the share the recipe here.....

What happen to the broken puffs??? Hubby walked into the kitchen and saw it and said "dun waste food, I eat" hehehe poor hubby have to swallow the unpleasant looking puffs. The 2 better ones he left for me though I did offer him :P

Wu Kok, 芋角....我很丑可是很好吃 ;)

Mushroom & Chicken Fillings

Skin Dough

Wrap up filling and mould into rounds

Skin Dough
  • 300gm yam, peeled and diced
  • 75gm wheat starch
  • 1/2 tsp sugar
  • 1/2 tsp chicken stock granules
  • 1/2 tsp sesame oil
  • 1/2 tsp five spice powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 75gm butter, softened
  • 20gm potato starch
  • 1 tsp baking powder
Filling (enough for 20 puffs)
  • 300gm minced chicken
  • 3 tbsp corn oil
  • 160gm fresh shitake mushroom, finely diced
  • 40gm butter
  • 1 shallot, finely chopped
  • 1 tsp sesame oil
  • 50gm butter
  • 50ml milk
  • 1 tsp sugar
  • 1 tsp chicken stock granules
  • 1 tsp cornstarch
  • 50ml water
  1. Steam yam for 25mins until soften. Transfer to a mixing bowl and mash. Add in wheat starch, sugar, chicken stock granules, sesame oil, five spice powder, salt & pepper. Mix well and chill in fridge for 30mins.
  2. Combine softened butter, potato starch and baking powder and mix well. Add in chilled yam mixture and knead into a smooth dough. Set aside.
  3. Make filling : Heat oil in pan, add in shallot and fry till fragrant. Tip in minced chicken and break up using the wok spatula. Stir fry till meat turns white. Add in mushroom and fry briefly.
  4. Add in butter, milk and seasoning and mix till butter melted. Add in cornstarch and water and cook till thicken. Set aside and cool slightly.
  5. To shape : Divide the dough in 10 balls. Lightly flour hand and flatten it into a circle. Place a heap tbsp of filling in the centre of the dough. Fold and pinch the edges to seal.
  6. Heat oil in a wok. (test oil temp : drop in a small piece of dough and it should float almost immediately) Slide in the puffs in batches and fry till golden brown. Drain on kitchen paper and serve hot.
Recipe adapted & modified from Good Food Magazine

Aspiring Bakers #19: Dim Sum Affair (May 2012) : 豆豉凤爪

This is one of my favourite dish which I always ordered whenever we got the chance to eat dim sum :D :D Chicken is rich in calcium and collagen, but still have to consume in moderation as is quite high in cholesterol ^-*

  • 10 fried chicken feet (ready bought from market)
  • 1 tbsp corn oil
  • 2 tbsp black fermented beans
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp chinese wine
  • 2 tbsp 红糟
  • 5 tbsp water
  1. Rinsed black fermented beans briefly to remove excess salt. Roughly chopped.
  2. Heat oil in a pan. Add in fermented beans, garlic & ginger and fry on low heat for 3 mins till fragrant.
  3. Add in chicken feet and seasoning and mix evenly. Cook for another 1 min.
  4. Transfer onto a steaming plate and steam over preheated steamer for 30mins until soften.
Recipe adapted from '大厨家常'

Wednesday, December 19, 2012

Fried Sweet Potato Balls

A cute and tasty snack which my boy adores but not my girl  >.<" '不要不要‘!she exclaimed and ran off when I tried to offer this to her....Lena used plain flour in this recipe, but as I run out of plain flour in my pantry, so I substitute it with tapioca flour.

Recipe source : Frozen Wings
Ingredient (approx 25pcs)
  • 260gm steamed sweet potato, mashed
  • 6 tbsp tapioca flour
  • 2.5 tbsp sugar
  • 1 tbsp water
  • sesame seeds for coating

  1. Combine mashed sweet potato with flour, sugar and water and knead to form a soft dough.
  2. Divide dough into small equal portions and roll them into balls.
  3. Coat the ball with sesame seeds.
  4. Deep fry in hot oil until golden brown. Drain well on kitchen paper before serving.

I am submitting this to Malaysian Food Fest Pahang Month hosted by WendyinKK of Table for 2...or More

Sunday, December 16, 2012

Cranberry Ripple Cheese Cupcake

This is the first time I've baked a cheesecake in a individual cupcases! It is so easy to serve to guest and everyone adore it especially my kids >.<" I only managed to eat one mini one, the rest are all wiped off by family members and friends :)

Ingredient (approx 15 medium sizes)

  • 200gm digestive biscuits
  • 50gm butter, melted
  • 500gm cream cheese, softened
  • 1.5 tbsp plain flour
  • 120gm sugar
  • 1 tsp vanilla paste
  • 2 eggs
For the ripple :
  • 300gm fresh cranberries
  • 75gm icing sugar

  1. Put cranberries and icing sugar in a saucepan. Cook over medium heat for 10mins until the mixture is thick and sticky. Cool down completely.
  2. Crush biscuits till fine. Mix with melted butter evenly.
  3. Line cupcake tin with cases. Scoop 20gm biscuit into the cases and press down using your fingers. 
  4. With a electric whisk, beat cream cheese, plain flour, sugar and vanilla until well combined.
  5. Beat in eggs gradually until light and creamy.
  6. Fold in cranberries. Do not overmix.
  7. Spoon mixture into cases. Bake in preheated oven at 180 deg cel for 30mins. Cool completely. Chill overnight before serving.

Recipe source : Good Food Magazine  Jan 2011

Matcha Red Bean Buns

Ho! Ho! Ho! Can't get enough of x'mas tree motif bakes?! Matcha red bean buns shaped into Christmas tree is so like a heavenly matched ^.^

(makes 12 buns approx 40gm each)
  • 150gm bread flour
  • 50gm cake flour
  • 1 tsp green tea powder
  • 15gm caster sugar
  • 1/4 tsp salt
  • 1/2 tsp instant yeast
  • 130gm milk
  • 15gm unsalted butter
  • 240gm red bean paste
  • milk for glazing

  1. Sift flour in a mixing bowl, add the remaining dry ingredient and stir to mix well.
  2. Add milk gradually and knead into a smooth dough. Add butter and knead till the dough is smooth and elastic. Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 1 1/2 hrs.
  3. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 12 equal portions and shape into balls. Cover with damp kitchen towel, let the doughs rest for 15 mins.
  4. Wrap each dough with red bean paste. Arrange dough on lined baking sheet. Proof for another  45 mins.
  5. Glaze each bun with milk bake at preheated oven at 180 deg cel for about 20mins. Remove from oven and let cool on wire rack. 

Saturday, December 15, 2012

Nasi Kebuli & Happy Call Pan

I believe some of you may have been using this popular Korean brand double side pan for your cooking for quite some time :) I never have the intention to get one as I always rely on my chinese wok and a simple frying pan. Since this is a gift from my mother-in-law, therefore I been using this Happy Call Pan to test out a few dishes like, baking, braising, frying etc :) As the pan is able to cover and lock up, it cooks up the rice pretty fast! From sautéing the spices, boiling and simmering, the cooking process took about 10-15 mins :)  Personally I loves this rice dish as tt is very flavourful yet not overpowering.

Nasi Kebuli served with Pork Floss! yumz!!!

I do not have red onion and cumin seeds on hand, therefore I substitute with some shallots & ground cumin :)

Cooking process in Happy Call Pan!! 

Recipe source : WendyinKK
  • 350gm basmathi rice
  • 1 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, bashed
  • 2 inch cinnamon stick
  • 3 cardamom
  • 1 lemongrass, crushed
  • 1 kaffir lime leave
  • 1 sping mint
  • 1/2 cup coconut milk
  • 2 tsp salt
  • 1 tbsp butter + 1 tsp oil
  • 700gm water
Grind finely :
  • 1/2 tbsp coriander seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp black pepper
  • chinese parsley
  • fried shallots
  • toasted cashew nuts
  • golden raisins
  • omelette strips

  1. Wash rice and drain well.
  2. Heat pan on medium heat, add butter and oil. Saute onion, garlic, ginger, cinnamon stick and all ground spices until fragrant.
  3. Add in rice and mix evenly.
  4. Add in water, coconut milk and salt and bring to boil.
  5. Add in lemongrass, lime leave & mint leaves. Stir lightly. Cover pan (do not lock). Cook over medium heat for 5 mins until water is almost evaporated.
  6. Lock pan and cook for another 5 min on low heat until grain are cooked through.
  7. Turn off heat and rest for another 5 mins.
  8. Fluff up rice and top with condiments. Serve.

I am submitting this to Malaysian Food Fest Pahang Month hosted by WendyinKK of Table for 2...or More

Thursday, December 13, 2012


Another steamed chicken with dipping sauce! This is actually done quite some time back ^.^ Equally delicious especially the ginger and spring onion sauce!

Steamed Honey Chicken
  • 1 kampong chicken
  • 1 tbsp honey
  • 1/2 tbsp salt
  • 2 tbsp chinese wine
  • 3 cloves garlic
  • 30gm ginger, sliced
  • 1 stalk spring onion, knotted

  1. Rinse chicken and pat dry. Rub skin with salt and wine for at least 1 hour.
  2. Stuff garlic, ginger & spring onion into the cavity of the chicken. Rub all over with honey.
  3. Place chicken on a plate and steam in preheated steamer over high heat for 30mins until cooked. Remove from heat. Cool completely before cutting into pieces. Serve with dipping sauce.

Ginger & Spring Onion Sauce

Dipping Sauce Ingredient

  • 2 stalks spring onion, shredded
  • 100gm fresh ginger, grated
  • 1/2 tsp salt
  • 1 tsp chicken stock powder
  • 1/2 tbsp sesame oil
  • 2 tbsp fried shallot oil

  1. Heat sesame oil & shallot oil in a saucepan.
  2. Add spring onion, ginger and seasoning and simmer for 1 min. Remove from heat. Serve with steamed chicken.

Recipe source : Famous Cuisine

Guangxi Style Steamed Chicken

I always love the taste of chinese chives! Mee Siam with lots of chives, chives omelette....drool......really loves this simple and flavourful Nam which served along the succulent steamed chicken! ^o^ 

Recipe source :

  • 1/2 large chicken
  • 1 tbsp chinese wine
  • 1/2 tsp salt
  • 1 spring onion
  • 100gm chinese chives
  • 30gm ginger
  • 1/3 cup oil
  • 4 tbsp light soy sauce
  • 1 tbsp sesame oil

  1. Rub salt & wine all over chicken, inside out. Place spring onion in a steamed proof casserole and put in the chicken. Steam over preheated steamer for 35mins until cook through.
  2. Cool completely. Cut chicken into pieces and place onto a serving plate.
  3. Wash chives and shake off water. Spread out in a basket and air dry (or use a kitchen paper to dap dry). Slice the chives finely.
  4. Peel ginger and slice into 1 cm thick slices. Smash each ginger slice and finely chop.
  5. In a dry pan, fry the ginger until fragrant. Put ginger into a heatproof bowl. Put 2/3 of the sliced chives over the ginger.
  6. Using the same pan, heat oil until very hot. Put in the 1/3 chives and gently stir, immediately pour it into the ginger mixture. Let it sit for about 20 seconds then gently stir it.
  7. Add in sesame oil and soy sauce.
  8. Serve with steamed chicken.

I am submitting this to Malaysian Food Fest Pahang Month hosted by WendyinKK of Table for 2...or More

Wednesday, December 12, 2012

Cinnamon Apple Candy Cane Kolache

Kolache is a sweet bun made from yeasted dough with a fruit or poppy seed filling, originated from Czech and Slovak. I always been wanting to make a braided bread. When I saw this beautiful candy cane shape bread from Barbara Bakes, I could not wait to start baking one! I used my favourite bread recipe from Alex Goh and drizzle it with lemon icing and dulce de leche!! yumz!! 

Recipe adapted from Alex Goh 'Baking Code'
Ingredient (makes 2 Candy Cane Loaves)
  • 280gm bread flour
  • 40gm sugar
  • 3gm salt
  • 10gm milk powder
  • 5gm instant yeast
  • 75gm overnight sponge dough **
  • 30gm beaten egg
  • 130gm water
  • 35gm butter
**Sponge Dough : 50gm bread flour, 30gm water, 1/4 tsp instant yeast , knead together and proof for 30mins and cling wrap, chill in fridge overnight or up to 48hours.

Method (hand knead)
  1. Mix bread flour, sugar, salt, milk powder & yeast together. Tear sponge dough into pieces and combine with the flour mixture.
  2. Add in egg and water and knead to form a dough.
  3. Add in butter and knead the dough till smooth and elastic, about 15mins. Cover and proof for 1 hour until double in bulk.
  4. Punch down dough and knead lightly, divide dough into 2 equal portions, approx 300gm each. Shape into round and rest for 10mins.
  5. Roll out the dough into a large rectangular shape. Cut out parallel line on both sides of long ends. Place cinnamon apple filling onto the centre of the rectangular. Encase by overlapping the cuts ends alternatively. Bend at one end to form a candy cane shape. Proof for another 45 mins. Glaze with beaten eggs. 
  6. Bake in preheated oven at 180 deg cel for 35 mins until golden brown. 
  7. Cool completely on wire rack. Drizzle with lemon icing (50gm icing sugar + 2 tsp lemon juice) & dulce de leche.

Apple Cinnamon Filling (enough for 2 loaves)
Recipe source : Barbara Bakes
  • 3 granny smiths, peeled & cubed
  • 80gm sugar
  • 1 tsp cinnamon powder
  • 1 tsp vanilla paste
  • 1 lemon juice
  • 50gm unsalted butter

  1. Toss diced apples with sugar, cinnamon powder, vanilla and lemon juice until well combined.
  2. Melt butter in a non-stick pan over medium heat for 2 mins.
  3. Add in apple mixture and mix well.
  4. Cover pan and cook for 5 mins* until mixture is caramelized.
  5. Cool completely before use.
* Note : I used Happy Call Pan to cook the apple filling, therefore it cooks faster! Other saucepan may take slightly longer time for the apple to soften and caramelize.

Dulce De Leche & Lemon Icing for drizzling over the loaf

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