Sunday, November 24, 2013

Baked Tapioca Cake

I had wanted to bake this for quite sometimes back when I saw it in Lishuan & Mayck-law blog. When I told my mum I wanted to bake this, the next day she bought the Tapioca from the market. That was very efficient of my mum  and she not only buy tapioca, she also buy bananas for me too. So I told her I will bake the Banana cake first then followed by the Tapioca Cake. I liked the texture when applied a layer of honey on top and it smells good too. I did not wait till fully cool when I sliced as I was too eager to try and it was kind of difficult to slice then. So is better to wait till it is cool before slicing.

Baked Tapioca Cake

Recipe SourceLi Shuan  mayck-law

120ml 椰浆
50g 融化牛油
小匙vanilla 香精


1. 将香蕉叶垫在一个( 7“ x 2” x 2。5“)寸方形的蒸.
2. 将所有的材料除了蜜糖外拌均匀 倒入,
3. 放入预热180C的烤箱里 40至熟。 拿出烘好的糕点,在表面涂上一层蜜糖, 再放入烤箱。 烘炉转200C上火(或Grill 功能),烤多510分钟,让糕表面呈现深金黄色。
4. 取出 冷却切片享用 

Wednesday, November 20, 2013

Banana Cake

I have wanted to bake this banana cake for quite sometimes back but only get to do it this week. This cake is moist and flavourful with the sweetness of mashed bananas. I had actually make one with the walnuts sprinkled on top and the other one plain, Overall, I still prefer the one with walnuts.

Banana Cake
Recipe Source:  Bakericious


250g Salted Butter
1 1/2 cups castor sugar
4 eggs
1 tsp vanilla essence
4 tbsp milk
1 1/2 cups mashed banana ( about 3 Delmonte bananas)
2 cups plain flour (220g sift together with 1 tsp bicarbonate of soad and 1 tsp baking powder)


1. Cream butter and sugar in a mixing bowl.
2. Add in eggs, vanilla essence and milk and mix well.
3. Add mashed banana into the mixture and mix well.
4. Finally add in sifted flour and mix well and pour into a cake tin.
5. Bake in preheated oven at 160 deg C for 1 hour or until a skewer inserted into the centre of the cake comes out clean. If the top layer turns brown after 15 minutes, cover it with a piece of aluminium foil.
6. Cool cakes in the pan then remove. Use a sharp knife to slice and serve

Monday, November 18, 2013

Old Fashioned Butter Cake

When I saw this old fashioned butter cake recipe in Sonia blog, they looked simply delicious. This butter cake is very rich and had a very nice buttery fragrant. I was very tempted to give it a try.

Old Fashioned Butter Cake

Recipe Source: Sonia

250g Butter
100g Sugar
5 Egg Yolks
230g Cake Flour
1 tsp Double action baking powder
4 tbsp Milk
1/2 tsp Vanilla Essence

5 Egg Whites
90g Sugar

1. Beat the butter, sugar and vanilla till light and creamy.
2. Add the eff yolks, one at a time, beating well after each addition. Add the flour and baking powder and beat well to combine. Fold through the milk and combine well.
3. Beat egg whites till soft foam. Gradually add in sugarm and beat till soft peak.
4. Take one portion of the egg white mixture, and use a hand whisk to stir well with egg yolk mixture till combine and thick paste.
5. Slowly fold in the balance egg white with a spatula till well combine.
6. Spoon the batter in a lightly grease pan.
7. Bake at preheated oven at 180 degrees for 55 mins or till cooked.

Tuesday, November 12, 2013

Ondeh Ondeh

Ondeh-ondeh is a common Asian snack. This is one of my favourite Nyonya Kuih. I have a block of gula melaka which I bought from Malacca for quite sometimes ago and this come of good use.

Recipe Source: Jessie

Skin Ingredients:
150g Mashed Sweet potato
150g Glutinuous Rice Flour
95g Icey Cold Water
125 Caster Sugar

Filling Ingredient:
100g Palm Sugar ( Gula Melaka)

Coating Ingredients:
100g Shredded Coconut
1/4 tsp salt
2 Pandan leaves

1. Chop the gula melaka till fine crumbs.
2. Mix coconut with salt and steam with pandan leaf till soft.
3. To make the dough, mix flour with sweet potate until resembles coarse crumbs. Add water starting with 50ml, knead the dough. Add little bit of water at a time and knead until the dough is pliable and not sticky.
4. Place the dough in a bowl, cover with a clean, wet tea towel to prevent dryness.
5. Grab a small piece of dough, about 15g and roll into a ball. Either flatten it or make it into a small bowl-shape, place some gula melaka inside.
6. Carefully seal and roll into balls again. Place on a lined tray and cover with a cling wrap.
7. Cook ondeh-ondeh in boiling water until they float up.
8. Very quickly, remove from hot water and place in the cold water.
9. Remove from cold water, then coat with coconut before serve.

Sunday, November 10, 2013

Kuih Kosui

A good Gula Melaka makes a lot of difference to the colour and flavour to this classic Malay steamed dessert. This dessert is chewy and soft topped with lightly salted grated coconut. 

Kuih Kosui

Recipe Source: Anncoo Journal


130g Gula Malaka
2 tbsp Granulated Sugar
100ml Water
2-3 Pandan Leaves, knotted
75g Rice Flour
35g Tapioca Flour
1/2 tsp Alkaline Water
50g Grated White Coconut
3-4 Pandan Leaves, a pinch of salt


1. Add Gula Melaka, granulated sugar, knotted pandan leaves and 100ml water in a pot and heat until the gula melaka has melted. Turn off heat and  set aside.
2. Sieve through the gula melaka syrub in a clean container and top up with more water to yiel a final volume to 500ml of diluted syrub.
3. Add in rice flour, tapioca flour and alkaline water. Mix evenly and strain the mixture over a pot to remove any flour lumps.
4. Return the pot to stove and over low flame, heat the mixture until it begins to thicken slightly. Use a wooden spoon to mix the batte at all times, especially taking care to scrape the bottom, sides and corners of the saucepan to make sure that the batter doesn't start to cook and harden there. off fire.
5. Pour mixture over small tea cups until three quarters full.
6. Steam for about 12 mins under very low heat or until batter turnes a darker brown and has completely set. Remove from steamer and set aside to cool.
7. While waiting for the teacups to cool down, steam the grated coconut and pandan leaves with a pinch of saltd for 8 mins.
8. When the kuih koshui has cooled down, remove teacups moulds by running the sides carefully with a small knife. Roll over grated coconut and served.

Saturday, November 9, 2013

My Anniversary Dinner - Mushroom Soup / Salad / Bake Chicken / Enoki Mushroom wrapped with Streaky Bacon

Mushroom Soup

Mushroom Soup with Garlic Bread


Bake Chicken with Potatoes & Carrots

Enoki Mushroom wrapped with Streaky Bacon

Friday, November 8, 2013

Chawanmushi / Soba / Grilled Enryii Mushroom

I am a big fan of Japanese food and whenever I dine in a Japanese restaurant, most of the time I will order my favourite side dish, Chawanmushi. Is better to get a good cup with lid so that air will not get into the cup during steaming and to use low heat for steaming too. Another favourite of my dish is the Zaru Soba. This is the first time I am making my own sauce from scratch.

Chawanmushi - Japanese Steamed Egg

3 eggs
1tsp instant dashi powder
540ml water
1 tsp sake
1 tsp light soy sauce
1/2 tsp salt
some shitake mushroom
some chicken and crab stick

1. Beat egg gently and set aside.
2. Mix dashi powder with water. Add sake, soy sauce and salte.
   Toss well and set aside.
3 Sift egg mixture and dashi broth mixture together.
   Set aside.
4. Place mushroom and chicken and crab stick in cup. Pour in egg mixture.
5. Steam for about 15 or 20 mins over low heat.


- a packet of dried soba
- dipping sauce
- chopped green onion and seaweed

Dipping Sauce
- 1 1/2 cup dashi 
- 1/4 cup soy sauce
- 1/4 cup mirin


1. Put mirin is a sauce pan and heat.
2. Ass soy sauce and dashi soup stock in the pan and bring it to a boil.
3. Stop the heat and cool the sauce.
4. Boil water in a large pot and add the dried soba noodles.
5. Cook for a few minustes.
6. Drain and cool the noodles in cold water.
7. Gently wash noodles with hands and drain well.
8. Arrange the soba on serving plates with dipping sauce in small bowls.

Japanese Salt Grilled Eryngii Mushrooms

Recipe Source: Sonia

3 pcs of Eryngii Mushrooms, sliced.
3 small cubes of salted butter
Sea Salt
Crushed Black Pepper
1/2 tbsp Sake or Mirin - optional


1. Heat a non-stick pan over high medium heat. Add th butter and place the mushrooms, cut side down, in the pan, for 1-2 mins for both sides.
2. This will sear the bottom of the mushrooms to a nice golden brown, partially caramelizing them.
3. Sprinkle with salt and crushed black pepper to taste and covering the pan for 1-2 mins. This will steam and cook the mushroom further.
4. Sprinkle with sake or mirin, dish out and serve with rice.

Thursday, November 7, 2013

Coconut Jelly

This is a very simple and easy dessert to make. During the hot weather, I love to drink coconut juice. It is so refreshing. And I love this dessert especially after a hot spicy meal as it cools off quite well and taste so yummy too. This dessert is very popular in Thailand and I have bookmarked this for quite sometime back when I saw it in Auntyyoung blog. 

Recipe Source: Auntyyoung


2 young thai coconuts and coconut flesh
lime zests
coconut jelly powder


1. Add coconut juice from 2 young coconuts to plain water till 3000ml.
2. Bring it to boil.
3. Add in 200g of sugar, coconut flesh and coconut jelly powder and mix well.
4. Bring it to boil and turn off the flame.
5. Pour the mixture into moulds and sprinkle some lime zest.
6. Once cooled, set it in the refrigerator.
7. Best served when chilled.