Wednesday, July 30, 2014

Potato Curry Puffs 马铃薯咖喱角

This is a simple, easy to make snack which I saw it at Anncoo blog. I make some adjustments to the ingredients by adding minced pork and dried shrimps as requested by mum. 

Curry Puffs is a very common snack where you can find it at most of the food stores. This recipe is easy as I don't have to knead any dough and all I need is the ready bought Puff Pastry. 

Recipe Source: Anncoojournal  (with minor adjustments) 
Ingredients: makes 20 

     1 packet Frozen puff pastry, (only need large 5 pieces) thaw pastry in chiller for few hours before        use
     450g Potato
     3 tbsp Curry powder
     4-5 tbsp Milk
     1 large Onion, chopped
     1 tsp Sugar
     3/4tsp Salt to taste
     1tsp Chicken powder ( I did not add this)

     Additional ingredients: 100g Minced Pork , 30g Dried Shrimps (pounded). 2 Hard Boiled                                                 Eggs, chopped chilli and Parsley                                                   
    1 beaten egg

  • Wash potatoes and peel skin. Cut into cube. 
  • Add enough oil in wok, use medium heat fry onion and curry powder till fragrant.
  • Add the Dried Shrimp and fried till fragrant followed by the minced pork.
  • Add  potatoes together with the seasoning and milk, stir fry well. Dish up potato filling and leave to cool.
  • Place puff pastry sheet on a lightly floured table top and use a pizza cutter to cut pastry sheet into 4 equal square sheets.
  • Put potato filling (about 1 to 1.5 tablespoon)  on pastry sheet ,leaving enough border so that it can be folded over and sealed.
  • Egg wash the border and fold the edges together. Then use fork press down the edges to seal the border. Place the potato puffs on a lined baking tray and egg wash the tops of each puff..
  • Bake at preheated oven at 200C for about 25-30 minutes or until golden brown.
I am submitting this post to the event, Little Thumbs up organised by
 Doreen from my little favourite DIY and Bake for Happy Kids,
 hosted by Jasline from Foodie Baker  

Monday, July 28, 2014

Cranberry Yogurt Chiffon Cake

Today I felt like baking something light and I came across this recipe which I have bookmarked quite long ago but have yet to do. As I am lazy to go supermarket, so I look for whatever there is available in the fridge. This chiffon was light and fluffy and taste is sourish sweet which I love it very much.

Recipe Source: Anncoojournal

 Ingredients: makes 14

      5 Egg yolks
      40g Caster sugar
      65g Canola oil/salad oil ( I used corn oil)
      2 tsp Lemon juice ( I used lime juice)
      130g Natural yogurt  ( I used Peach Mango Yougurt)
      130g Plain flour (sifted)
      lemon zest from one lemon ( I used lime zest)
      7 Egg whites
      90g Caster sugar
      95g Dried cranberries (cut to small pieces & sprinkle with 1/2 tbsp flour)


  • In a large bowl, mix egg yolks, sugar and oil well with a hand whisk. Add lime juice, lime zest and yogurt into it, mix well again. Pour in the flour and mix well.
  • Whisk egg whites till frothy, gradually add in the sugar in batches, mix well. Continue beating till egg whites are stiff but not dry.
  • Use a hand whisk to mix 1/3 egg whites with mixture.
  • Gently fold in the rest with a rubber spatula till well combined.
  • Lastly gently fold in the cranberries pieces into mixture.
  • Spoon batter into cupcake liners up to 3/4 full evenly and bake at 180C for 15 mins, then lower temperature to 160 for another 20 mins or skewer comes out clean.
  • Invert cake immediately on a wire rack to cool completely before unmoulding.

Friday, July 25, 2014

Monkey Bread

This Monkey Bread was very popular recently by bloggers. I had bookmarked this for quite sometimes and eager to bake this too. At one glance, it looked like "Butterfly Bun" to me. I have sprinkled some white and black sesame on the bread and the aroma is very fragrance. Instead of Walnuts, I used Peanuts as I still have some balanced from my previous Satay Sauce that I have cooked. You can also go to the following bloggers Eileen / Mayck / Irene for reference. They have baked this bread too. This bread taste very soft and fluffy when freshly baked. Served it piping hot with coffee or tea.

Recipe Source: dailydelicious

240g  Bread Flour
60g   Cake Flour
5g     Instant Yeast
20g   Granulated Sugar
4g     Salt
1       Egg Yolk
175g  Water
20g    Butter

40g   Melted Butter
40g   Walnut ( I used Peanut instead)
70g   Light Brown Sugar
1      Egg White


Mix together egg yolk and water.

Put the flours, sugar and yeast in a bowl, whisk to combine, add salt and whisk again. Pour the egg and water mixture into the bowl.

Mix all ingredients for bread in the mixing bowl (except butter)

Knead the dough for about 10 minutes , add butter and knead till smooth.

Cover the dough till proof until double in size, about 40 - 50 mins.

Preheat the oven to 150°C.
Roast the peanuts for 10 mins, until fragrance, let it cool.
Put the nut and light brown sugar into the food processor and process until powdery. I liked it with some bits and pieces.

Preheat the oven to 180°C.
Butter the tube pan (if you have the one with removable bottom will make your life easier).
Take the dough out of the bowl, deflate by touch it lightly.
Cut the dough into 30 pieces (they will be small) roll into balls.

Dip the ball into melted butter, nut mixture and egg white.

Then place them in prepared pan.

Let the dough rise until almost double in size, about 40-50 minutes 
When the dough ready, put into the oven and bake for 30-35 minutes. If the top of the bread is too brown before the bread is done, cover it with an aluminium foil.

Let it rest in the pan for 10-15 mins, then remove from the pan and let it cool on a wire rack.

Monday, July 21, 2014

Golden Sponge Cake

I saw a few bloggers baking this and have bookmarked this quite sometimes back. Today after work, I find some time to try out this bake. Having been away for a week and kind of miss my baking. This cake was fairly easy to make but somehow I still find my bake is not that very perfect. Texture wise is soft and fluffy. 

Recipe Source: Eileen /  Helena


51g milk
54g butter
57g low protein flour (sifted)
6g rum
1 tsp vanilla essence
75g egg yolk
48g eggs
150g egg whites
80g sugar


1.            Line the base of a 7” removable cake tin
2.            Combine butter and milk in a saucepan, double boil tip 65C. Remove from heat.
3.            Add in sifted flour and mix well.
4.            Add in rum and vanilla essence. 
5.            Add in yolks and whole egg. Mixed into a smooth batter. Set aside.
6.            Beat egg whites until foamy, gradually add in sugar (in three batches) and continue beat until soft peak.
7.            Gently fold in 1/3 of meringue with egg yolk batter.
8.            Fold in the balance meringue and gently fold till well combined.
9.            Pour the batter into the prepared cake tin. Steam bake at pre-heated oven at 150C for 30mins at low rack, then 140C for another 30mins then 120C for 5 minutes.
10.         Once baked, cool the cake in the oven for another 10 mins before taking out from oven.
11.         Remove the cake from the pan immediately and leave to cool on a wire rack.

Sunday, July 20, 2014

Gula Melaka Chiffon Cake

This Gula Melaka Chiffon was done before I went for my holiday. I love the aroma of Gula Melaka and this chiffon was filled with lot's of nice fragrance when I was baking this. Family members love it very much. The texture was light and fluffy and I had a few pieces for my coffee break.

This chiffon was pretty easy to bake. Most important ingredients is the Gula Melaka with coconut milk. which give the cake a nice coconut fragrance. I bought some nice Gula Melaka from Malacca during my last trip there.

Recipe Source: mybakingcottage


Egg Yolk Batter:

- 180g Gula Melaka
- Handful of pandan leaf
- 100ml Coconut Milk
- 6 Egg Yolks
- 4 tbsp Cooking Oil ( I use corn oil)
- 1/4 tsp salt
- 140g Cake flour

Egg White Meringue

- 6 Egg Whites
- 1/4 tsp Cream of tar tar
- 40g Caster Sugar


  1. Melt the gula melaka, pandan leaf and coconut milk over low heat. Remove and pour in a mixing bowl, leave to cool.
  2. Combine with egg yolks, cooking oil and salt. Fold in flour until it forms batter.
  3. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks.
  4. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
  5. Gently fold beaten egg white foam into egg yolk batter until blended.
  6. Pour batter into ungreased 9″ (22cm) tube pan. Bake in preheated oven at 170C (150C fan oven) for 45mins or until cooked.
  7. Remove from oven, invert cake on top of a bottle until completely cooled.

Thursday, July 10, 2014

French Style Mango Mille Crepes

I have been craving for this Mango Mille Crepe since that day when I was chatting with my colleague about it. This crepe is selling quite expensive here and for just a slice cost about S$9, so I have decided to make this myself. Is much easier than I thought and taste really good when chilled.

Recipe Source: Y3K French Style Mille Crepes

Ingredients for Crepes ( makes 20 - 22 pieces)

A:  225g Fresh Milk
     135g Eggs
     1/4 tsp salt
     65g plain flour
     28g icing sugar

B:  30g butter ( meltd by double-boiling)


1. Place ingredients (A) into a large mixing bowl, stir well till batter is smooth. Strain through a sieve, rest it for 30 minutes. Add in ingredient (B) and mix in well just prio to frying crepe.

2. Heat a non-stick frying pan over medium heat till the pain is really hot with a slight smoke seen. Use a small ladle to scoop up no. (1) and pour a little batter into the pan tilting it so that just a thin layer of batter covers the base. Pour off any exess batter back into no (1). Cook crepe till underside has set.

3. When the edge turns to a pale golden, use a spatula to ease it away from pan. Use your hand and carefully lift out the crepe. Lay the cooked crepes in a container while you cook the remainder.Remember you must stir batter well before each scoop or else batter can thickens on standing ( if this happens,dilute it with a drizzle of water). Repeat process to the end.

For Filling:

A:  50g Fresh Milk, 25g instant custard powder
B:  180g non-dairy fresh whipping cream
C:  130g fresh mango chopped


1. Place ingredients (A) into a large mixing bowl, beat till thickened. Add in thickened ingredient (B) and (C), mix well, set aside. ( Keep chilled if it is not needed immediately.)


Place one piece of crepe on a cakeboard.
Spread a thing layer of filling on top.
Stack on another piece of crepe on it.
Lightly flatten with your hand along the centre point (this helps the cream to sit better)
Repeat process till finish.
Keep cake chilled overnight.

Sunday, July 6, 2014

Moist Steam Chocolate Cake

I make this cake for a pot luck dinner and my friends love it a lot. They said the sweetness is just nice and taste delicious and gave thumb up on this cake. This cake is moist, soft and chocolatie. The rum enhanced the flavour of this cake and I love it alot. I have decorated strawberry on top of the Chocolate Glaze and it look so pretty too. Overall this recipe is a keeper, simple and easy to make and taste yummy too.

 Recipe Source: Tintin / Eileen


180g Butter
200g Caster Sugar
200g Full cream evaporated milk
2 eggs, slightly beaten with fork
100g Plain flour
50g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract
2 tbsp of rum (optional)


- Combine caster sugar, evaporated milk, vanilla extract and butter in a sauce pan.
- Stir over low heat until sugar is dissolved and butter is melted.
- Turn off the fire and keep warm.
- Add the beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
- Sigth the flour, cocoa powder, baking powder and baking soda into a large mixing bowel, then pour     the egg mixture over the flour and stir till well mix. ( cake batter should be runny)
- Heat up the steamer.
- Lined and greased a 8 inch round baking pan.
- Pour the batter into the lined pand and place the pan into the steamer and cover the top of the pan         loosely with a piece of aluminium foil.
- Cover the steamer and steam over medium heat for 45 minutes.
- Cool the cake in pan before turning our for further decoration.

Chocolate glaze

70g Chocolate, chopped into small pieces
70g Whipping Cream
5 g Butter


Scald the cream and pour it over the Semisweet Chocolate.
Add the butter and stir until smooth
Pour onto the cake and chill the cake.


Saturday, July 5, 2014

Kong Bak Pau 扣肉包 (Braised Pork Belly with Yam)

My friend is in town and she requested Kong Bak Pau for the pot luck dinner. So I decided to cook my version for her as she missed local food here and this is one of her favourite dishes and my favourite too. For the recipe, can refer to my previous post here.

Thursday, July 3, 2014

Bamboo Charcoal Japanese Condensed Milk Bread

This is the first time I am baking such a "orh lu lu" bread. Before I bake this, I was thinking whether my family will like this type of black colour bread or not. Indeed the end product was very satisfying. Actually I prefer this charcoal to the green tea one which I baked recently. Am using the same recipe for the Japanese Condensed Milk Bread and this bread is really soft and fluffy. Even the 2nd day still taste perfect. I would like to try out different flavours using this recipe when I do have the time or else my list of bakes will gets longer.

Bamboo Charcoal Japanese Condensed Milk Bread

Recipe Source: winnie

Ingredients for bread: 

190g bread flour
10g Bamboo Charcoal Powder
15g condensed milk
120g milk
20g sugar
3g dry instant yeast
3g salt
20g butter

Condense Milk Sauce
20g condensed milk
20g butter

Egg Wash

1 egg (lightly beaten)

White Sesame Seeds


- Mix all ingredients for bread in the mixing bowl (except butter)
- Knead the dough for about 10 minutes , add butter and knead till smooth.

- Cover the dough till proof until double in size.
- Punch out the air in the dough.
- Flatten the dough to a rectangle size.
- Apply a layer of sauce on the flatten dough.
- Cut into four strips.
- Stack up the dough and cut into eight potion.
- Place the dough, straight side up in the lightly grease chiffon pan. 
- Let it proof to cover the whole chiffon pan.
- Brush the top of the dough with egg wash, sprinkle some white sesame seeds.
- Bake at 170 degrees for 25 mins.

Tuesday, July 1, 2014

Chocolate Swirl Cheese Cake

I love cheese cake but seldom bake this as not everyone in my family like to eat cheese. They prefer butter cake to cheese cake. Today I am craving for one so has decided to make a simple one to satisfy my crave. Kind of regretted after having a slice as I am working hard on a diet too. That means tomorrow I have to work out extra hard for Zumba.

Recipe Source: Jane's Corner
* Am using chocolate instead of raspberry for the swirl *

  • (A) 200g Cream Cheese, 20g fine sugar
  • (B) 2 Yolks
  • (C) 25g low protein flour
  • (D) Whipping cream 100g
  • (E) 2 Whites,40g fine sugar
  • (F) 1 cup frozen raspberry + 1tbsp sugar (Process raspberries in food processor with 2 tablespoons sugar until smooth. Strain purée into a small saucepan. Boil mixture for 3 minutes, until slightly thickened. Cool to room temperature.)
  1. Preheat oven 160C with a tray of water ( water bath)
  2. Line the bottom of 6" baking pan with paper.
  3. Cream (A) until smooth. Add in (B) mixed well.
  4. Add in (C) and mix until well blended.
  5. Pour in (D) by batches and mix until well combined. 
  6. Whip Whites in (E) until foamy.
  7. Add in sugar, whip until soft peak.
  8. Gently fold 1/3 whites into yolk mixture until well-mixed.
  9. Fold in the rest of whites. Mix well. Pour batter into baking pan. Place on top on water-bath.
  10. Pour raspberry sauce into a piping bag. Pipe lines on top of cake and use a toothpick to draw pattern. 
    Bake in preheated oven for 60 minutes. Remove cake from oven and allowed to cool completely. Place cake in the fridge for 4 hours to chill. Remove the cheesecake from the pan. Cut into slices and serve.