Thursday, October 30, 2014

Pumpkin Rosti

Normally I had potato rosti when I dined out, but tonight I have decided to cook something different which is the Pumpkin Rosti. As this month LTU pumpkin theme is coming to an end soon, I still have some unbaked pumpkin recipes that I wanted to do but work is keeping me busy and I have not got the time to do it. So tonight I did a very simple pumpkin dish and I have to say it taste really good. The rosemary add a nice aroma to this dish too.

Pumpkin Rosti

450g  pumpkin
1/4 cup melted butter
2 tbsp fresh rosemary
1 tbsp salt
1 tbsp black pepper
a handful of grated parmesan cheese
olive oil


- Grate the pumpkins and squeeze as much moisture out with your hands.
- Toss with rosemarry, cheese,  salt, pepper and melted butter in a large bowl.
- Heat the frying pan with 1/2 tbsp of olive oil.
- Grab a handful of the pumpkin mixture and pat into a patty.
- Fry it till golden brown.
- Continue with the rest of the pumpkin mixture.


This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 


Monday, October 27, 2014

Pumpkin Cinnamon Roll

Cinnamon Roll is my favourite which I love to have it with coffee. As this month LTU is pumpkin, therefore I have decided to try the pumpkin version and here I present my Pumpkin Cinnamon Roll.

Recipe Source. please refer to Chef John Pumpkin Cinnamon Roll


This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 


Sunday, October 19, 2014

Lemon Tart

It was my niece birthday and she requested that she want only fruit tart. So I decided to bake a lemon tart and filled it with fruits (golden kiwi and strawberry). Love the sourish sweet lemony taste and is very refreshing too.

Lemon tart
  • 225g plain (all-purpose) flour
  • 125g chilled butter, cut into cubes
  • 80g icing (confectioner’s) sugar
  • 3 egg yolks
  • 1 tbsp cold water
lemon filling
  • 250ml single (pouring) cream
  • 2 eggs
  • 3 egg yolks, extra
  • 110g caster (superfine) sugar
  • 125ml lemon juice
To Make lemon filling:

-          Whisk the cream, egg, extra yolks, sugar and lemon juice in a bowl till combine.
-          Strain through a sieve and pourt into the tart shell.

-          1 egg white
-          Some powdered sugar

Whisk till stiff.

1-      Mix the flour, butter and icing sugar in a mixing bowl and process until mixture resembles fine breadcrumbs.
2-     Add the egg yolks and process to combine.
3-     Add the cold water and process until the dough just come together.
4-     Turn dough onto a lightly floured surface and gently bring together to form a ball.
5-     Flatten into a disk and cling wrap and chilled it for an hour.
6-     Preheat oven to 180 degrees.
7-     Roll the pastry out between 2 sheets of non stick baking paper to about 3mm thick.
8-     Lightly greased the tart tin and rolled the pastry onto the tart tin, trim the edges and prick the base with a fork.
9-    Refrigerate for 30 mins.
1-     Line the pastry case with non stick baking paper and fill with baking weights.
1-    Bake for 15 mins, remove the paper and weights and bake for futher 10 mins or till pastry is light golden.
1-   Pour the Lemon filling into the tart shell.
1-   Bake for 30 -35 mins or until just set.
1-   Allow to cool.
1-   Pump the meringue and grilled till brownish tone.
1-   Decorate with Kiwi and Strawberry.
1-   Refrigerate until completely set.

Thursday, October 16, 2014

Pumpkin Japanese Condense Milk Bread

This Japanese Condense Milk Bread is one of my favourite breads. I love the texture of this bread and have tried different flavours before. As I am still resting at home for this 2 weeks, so kinda bored so came up with this pumpkin flavour. This bread not only taste good and still remain soft the next day.

Recipe Source:  winnie

Ingredients for bread: 

200g bread flour
15g condensed milk
120g pumpkin milk( I used 90g of pumpkin to  boil with 150g milk, smashed and drained to 120g pumpkin milk)
20g sugar
3g dry instant yeast
3g salt
20g butter

Condense Milk Sauce
20g condensed milk
20g butter
Shredded Pumpkin

Egg Wash

1 egg (lightly beaten)

some chopped pistachios
Shredded Pumpkin


- 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 chopped pistachios and shredded pumpkin.
- Bake at 170 degrees for 25 mins.


This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 


Monday, October 13, 2014

Pumpkin Mee Hoon Kueh

Normally I had plain Mee Hoon Kueh but tonigh I wanna try something different. So I told mum that I want to cook Pumpkin Mee Hoon Kueh instead.


Dough for Mee Hoon Kueh
500g All Purpose Flour
170g Pumpkin Puree
150ml Water ( can still add if not enough water)
1 egg
1 tsp salt
1 tbsp shallot oil

- Combine all the above ingredients and knead dough for about 5 to 10 minutes till dough is smooth and less sticky.
- Cover bowl with cling wrap and set aside for 1 hour.

200g Ikan Bilis, washed and cleaned
4 litres water
Fish Ball, Meat Balls, Crab Meat, Fish Cake
Chinese Spinach or Chye Sim

- Boil Ikan Bilis in water for about 45 minutes ( strain and set aside)
- Fry some shallots till fragrant, add the fish cake and fried for a few minutes.
- Add the Ikan Bilis water.
- Once boil, add the fish ball, meat ball, crab meat.
- Tear off flat pieces of Mee Hoon Kueh dough and drop it into the boiling soup.
- Add vegetables and allow to boil for a few minutes.
- Season to taste with salt and pepper.
- Garnish with ikan bilis and shallot.
- Serve hot.

Ikan Bilis ( toasted till golden brown)
Shallots (fried till crispy)


This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 
and hosted by Eileen (Eileen's Diary).


Sunday, October 12, 2014

Macarons with Chocolate Ganache & Lemon Buttercream

Today I am making some Macarons again, this time is to give some to a friend and also for my nephews too. They have been pestering me to bake this little hamburgers for them but I always put on hold as I don't like them to eat so much sweet stuffs especially Macarons which are very sweet.

Macaron Recipe

4 large egg whites
70g Caster Sugar
230g Icing Sugar
120g Almond Ground
Food Coloring (optional)

- Preheat oven to 150 degrees.
- Beat Egg white and caster sugar till stiff.
- Sift the Almond Ground and Icing Sugar.
- Fold into the egg white mixture.
- Mixture should be smooth and not runny.
- Do not over mix or else macarons will have no feet.
- Pipe onto trays lined with baking paper.
- Give the tray a rap and bake for 20 minutes.

Chocolate Ganache Filling

150g Chocolate Converture 70%
150g Dairy Cream
30g Unsalted Butter

Boil the cream and stir into the chocolate till melted and smooth texture.
Blend in the soft butter and keep at room temp.
Keep in fridge.

Lemon Buttercream

1/2 cup salted butter
2 cups of icing sugar
1 tbsp lemon zest
1 1/2 tbsp lemon juice
1 tsp cream

Whip the butter, add in icing sugar one cup at a time, beating continuously.
Add lemon zest & lemon juice.
Lastly add in cream to thin it out.

Friday, October 10, 2014

Steam Pumpkin Bun

This is my first time trying out making bun, The shape might not be nice but the filling taste really good. I have to keep on practicing in order to make a perfect bun. And guess what, my sis dog enjoyed eating this and kept asking for more. Before the steaming is done, she kept coming to the kitchen to peep at what I am making. Such an adorable dog.

Recipe Source: wendyinkk

For the filling
300g Pumpkin puree
30g sugar
1 tsp Cornstarch

Cook until thickens and use 2 tsp to form into litlle balls and place on a line tray.
Chill until time of use.

For the Bun
60g Sugar
90g Pumpkin Puree
1 tsp instant yeast
150g Pau Flour
1 tsp Baking Powder
10g Butter

1. Combine sugar, pumpkin puree and yeast.
2. Combine pau flour, baking powder & butter. Mix to form crumbs.
3. Pour (1) into (2) and mix to form a dough.
4. Knead dough until it is smooth and no longer sticky.
5. Let dough proof in a warm place until double in size. Remember to cover it.

1. Punch down dough after it had doubled.
    Knead it for 2 minutes and divid dough into 12 pieces.
2. Remove pumpkin filling from fridge.
3. With lightly floured hands, take one piece of dough and flatten it, making it thinner at the sides.
4. Place one pieced of filling, round side down onto flattened dough.
5. Wrap and seal bun.
6. Seam side down, make marks that resemble a pumpkin using a dinner knife. ( I skipped this step)
7. Let bun proof (covered) for 45 minutes and steam on high heat for 12 minutes.


This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 
and hosted by Eileen (Eileen's Diary).


I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion ofXuanHom's Mom.

Wednesday, October 8, 2014

Pumpkins Appetizers

This is a simple refreshing appetizers. Never know that pumpkin can taste so nice with just simple ingredients. This month I am really experiencing various methods of cooking pumpkin.

Pumpkin Appetizers


Pumpkin - Julienne
Pineapple - Cubes
Japanese Cucumber - Cubes
Red Chilli - Slices
Orange Peel - Finely Chopped
Lime Peel - Julienne
Lime Juice


- Blanched the pumpkin with hot water and then soak with cold water, strained.
- Mix all the ingredients and adjusted sugar to your taste.


This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) 
and hosted by Eileen (Eileen's Diary).


Monday, October 6, 2014

Hokkaido Cupcakes with Passionfruit

Today haze is really bad.  My throat is not feeling good and my eyes are itchy due to the haze too. Feeling kind of lazy today and at the same time felt like baking something. As I am making some Passionfruit drink to quench my thirst, therefore I have decided to bake some Hokkaido Cupcakes with Passionfruit. I liked the sourish sweetness of this cream and it  blended well with the cupcakes. It is not too sweet and I don't feel so guilty eating this.

                                                                Passionfruit Drink

Hokkaikdo Cupcakes with Passionfruit

Recipe Source:  Sonia

Chiffon Cake

3 Egg Yolks
20g sugar
35g Corn Oil
60g Milk
70g Cake Flour

3 Egg Whites
25g Sugar

Dairy Whipping Cream
Passionfruit Puree

Icing Sugar, for dusting

1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combine.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack.
11. Beat whipping cream with Passionfruit Puree till firm and stiff.
13. Pipe passionfruit cream into cupcake and dust with icing sugar. Drizzle some passionfruit puree on top of the cream. Refrigerated before consume.