Saturday, September 20, 2008

Play Dough Time...

This is my first time playing with marshmallow fondant! not so creative so can only do simple design on the cupcakes..the fondant is very tasty unlike does off-shelf type..

  • 150gm marshmallow
  • 300gm icing sugar
  • 1 tbsp water
  • shortening
  • colouring
  1. Coat a mixing bowl with shortening. Sift in icing sugar.
  2. Spread some shortening in a ovenproof bowl. Mix water evenly over marshmallow & melt them in microwave in 30 secs interval till fully melted. Stirring in between.
  3. Make a well in the mixing bowl (1). Pour in the melted marshmallow and mix with the icing sugar using a wooden spoon coated the shortening to prevent from sticking.
  4. Spread some shortening over the palm and knead till a soft dough is formed.
  5. Wrap tightly with cling wrap and store in air-tight container.

Wednesday, September 17, 2008

Lemon-Lime Konnyaku

  • 2 lemons
  • 2 big limes
  • 500ml water
  • 1ogm konnyaku powder
  • 150gm sugar
  • 125 fresh blueberries, washed

  1. Grate zest of lemons and limes into a bowl and set aside. Halve fruit and squeeze juice into a cup, straining out seeds. Add water to make liquid quantity up to 200ml if not enough.
  2. Bring 500ml water to boil. Mix konnayku powder and sugar evenly and pour gradually into the hot water, stirring constantly. When mixture boils, reduce heat and simmer for 1 min, add the citrus juice and bring to boil again. Switch off heat. Stir until froth subsides, then pour into a 23cm square cake tin. Let cool.
  3. When konnyaku is lukewarm and as thick as raw egg white, stir in blueberries and citrus zest. Chilled until set. Cut into cubes to serve.

Monday, September 15, 2008

Sweet Corn Bread

This recipe is shared by Baking MumThe dough is indeed a bit sticky to handle as commented by several people who tested out this recipe. I tried to add some more flour to the dough but did not seem to get a smooth and elastic texture. To avoid further 'destroying' this dough I just leave it to proof. Since the dough is still sticky after the proofing time, I greased my palm with some shortening and roll the dough into balls, and it helps indeed! no sticking to my hands...the result of my bread after baking : still soft, no sticking to the teeth but can be better if I can achieve a smooth and elastic dough during the kneading process


300 gm bread flour
3 tbsp custard powder
50 gm castor sugar
½ tsp salt
1 ½ tsp instant yeast

125 ml chilled fresh milk
1 egg

25 gm shortening

100 gm whole kernels of sweetcorn (canned, drained)

For glazing
1 egg (beaten)

  1. Combine (A) in a mixer. Add in (B) and mix into a dough. Add in (C) and continue to knead until dough is smooth and elastic to the touch. Lastly add in (D) and mix well.
  2. Keep dough in a big bowl and let it proof, covered with a damp cloth or with clingwrap for 60 mins or till dough rises to double.
  3. Divide risen dough into four equal portions and shape into balls. Leave it to proof for 40 mins in a well greased mould.
  4. Brush with egg wash and bake in a preheated oven at 180 deg cel for 28 mins. Remove hot bread from oven and transfer to wire rack to cool immediately.


  • 2-3 servings of Bean Mee (豆签) , cook according to packaging
  • 250gm minced pork
  • 1 cucumber
  • 1 tsp grated ginger
  • 2 tbsp hoisin sauce (海鲜酱)
  • 2 tsp dark soya sauce
  • 2 tsp light soya sauce
  • 1 tsp sesame oil
  • 5 tbsp water
  • 1 tbsp cooking oil

  1. Peel and deseeded the cucumber. Sliced and julienne finely. Set aside.
  2. Heat up oil in wok, fry grated ginger till frangrant. Add minced pork and stir-fry for 2 mins.
  3. Add seasoning and stir-fry for another 5 mins. Remove from fire.
  4. Cook noodle according to packaging.
  5. Serve noodle with cooked minced pork and cucumber.

Saturday, September 13, 2008

Pandan Kaya Layer Cake

  • 100ml pandan juice (blend 6 pandan leaves with about 125ml water, strain)
  • 4 egg yolks
  • 90g castor sugar
  • 160g all-purpose flour, sifted
  • 1/2 tsp baking powder, sift with flour
  • 1/2 tsp baking soda, sift with flour
  • 1 tsp pandan essence
  • 50gm corn oil
  • 4 egg whites
  • 60gm castor sugar
  • 1/4 tsp cream of tartar

  1. Add all ingredients in (A) and mix well until the mixture is smooth.
  2. Beat (B) until stiff peak form.
  3. Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites. Fold lightly to combine both mixtures.
  4. Pour into a 8in round cake pan. Bake at a preheated over at 180 deg cel for 40-45mins.
  5. Invert to cool. When the cake is completely cool, run a knife around the sides of pan to remove the cake. Slice cake into 3 layers.
For Filling & Topping:
  • 700g thick coconut milk
  • 100g castor sugar
  • 3 tsp agar-agar powder
  • 1 tsp pandan essence
  • 50ml pandan juice (prepare early together with pandan juice in A)
  • 6 tbsp green bean flour (Hoen Kwe, green coloured)
  • desiccated coconut (for topping)

  1. Dissolve green bean flour into the pandan juice. Make sure the flour is fully dissolved and not lumpy.
  2. Add coconut milk, castor sugar, agar-agar powder and pandan essence into a pot. Heat with a low fire.
  3. When milk is just about to boil, turn off the fire. Pour in the green bean flour mixture. Stir well.
  4. Allow the pandan kaya filling to cool down slightly and thicken. Stir (with a whisk) while cooling.
  5. Place a slice of cake in a 9 in cake ring. Spread some filling on top and sides of the cake. Top with the second layer of cake. Repeat until you have 3 layers of cake and two layers of filling. Chill in fridge to set.
  6. Remove cake ring. Sprinkle/lightly press desiccated coconut on top and around sides of cake.

Tuesday, September 9, 2008

Swiss Roll

After countless unsuccessful attempts of making swiss roll, finally able to roll out a proper swissroll without breaking into parts!

Strawberry Swiss Roll
Using Cake Flour and roll with parchment paper, but skin stuck on the paper..

  • 3 eggs
  • 60gm sugar
  • 1 tsp vanilla essence/strawberry paste
  • 70gm plain flour
  • 40gm butter, melted
  1. Beat eggs and sugar until light and fluffy on high speed for 8-10 mins. At the completion of beating, a thick ribbon trail will be left when the beaters are lifted from the mixture. Reduce speed and add in essence and mix well. Gently fold in flour in 3 batches until fully mix. Add in melted butter and mix until combined.
  2. Spread mixture into 8 x 12 in baking pan lined with baking paper. Bake in preheated oven at 200 deg cel for 8-10mins. Leave to cool in pan for 2mins.
  3. Overturn cake on a damp tea towel. Spread with any fillings u prefer and roll gently using the towel to lift and roll the cake. Chilled in fridge before slicing to serve.
Vanilla Swissroll with Strawberry Jam
Using Plain Flour and roll on Damp Tea Towel, skin is intact!

Wednesday, September 3, 2008

Green Tea Muffin

This muffins remains soft and moist even after storing in normal room temperature for 12 hours!

  • 120gm unsalted butter
  • 150gm sugar
  • 2 eggs, beaten
  • 12oml milk
  • 1 tsp vanilla essence
  • 215gm self-raising flour
  • 2 tsp baking powder
  • 5-8gm green tea powder
  • 60gm ground almond
  • red bean paste (optional)
  1. Melt butter over low heat. Stir in sugar, eggs, milk and vanilla essence.
  2. Sift flour, baking powder, green tea powder and combine with ground almond. Fold into egg mixture. Do not overmix.
  3. Spoon the batter into muffin cups. Bake at preheated oven at 180 deg cel for 25-28mins.
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