Thursday, September 11, 2014

Carrot Apple Muffins | 18 comments:


As the name suggests, these cuppies taste more or less like a carrot cake but in the form of muffins.  They are yummy especially with a hot cup of tea for breakfast or to snack on.









Recipe for Carrot Apple Muffins


    Ingredients

    • 60 gm lightly roasted chopped walnuts
    • 300 gm raw carrot, grated
    • 1 small apple, peeled and grated
    • 175 gm plain flour
    • 230 gm caster sugar
    • 1 tsp baking powder
    • 1/2 tsp bicarbonate of soda
    • 1/4 tsp salt
    • 1 tsp cinnamon
    • 2 eggs
    • 1/2 cup canola oil
    • 1/2 tsp vanilla
    Method
    1. Whisk flour, bicarbonate of soda, baking powder and cinnamon.  Stir in the nuts.
    2. Whisk eggs, vanilla and oil.  Mix well.  
    3. Fold the wet ingredients into the flour mixture.  Add in the grated carrot and apple.
    4. Mix till just moistened.
    5. Using an ice cream scoop, scoop the mixture into the paper lined muffin pan.
    6. Bake in a preheated oven @ 180 deg.C for 20 to 25 mins. till golden brown.  Test with a skewer till it comes out clean.  Remove the muffins onto a wire rack to cool before serving.
    7. Yield :  12 Muffins




    I'm linking this post to the Little Thumbs Up event and the theme for September is 'Apple'
    jointly organised by
    Zoe of   Bake for Happy Kids  and   Doreen of  My Little Favourite DIY
    and hosted by
    Kit of  I-Lost in Austen



continue reading "Carrot Apple Muffins"

Sunday, September 7, 2014

Baked Chocolate Mooncakes ~ 2014 | 10 comments:



Baked Chocolate Mooncakes seem to be 'The' mooncake this year and after looking at all the other blogposts by fellow bloggers, the temptation is just too great to resist.  So here are my Chocolate Moonies!  I'm also taking the opportunity here to wish all my readers and friends a very Happy Mid-Autumn Festival.  Do have a wonderful time and enjoy the day with your family, loved ones and friends! 






 Recipe for Baked Chocolate Mooncakes   (adapted from 'here')


Ingredients

  • 113 gm plain flour                                                                  
  • 18 gm Valrhona cocoa powder
  • 85 ml golden syrup
  • 25 ml peanut/vegetable oil
  • 1/2 tsp alkaline water
  • 480 gm lotus paste
  • 20 gm lightly toasted melon seeds

Method
  1. Mix golden syrup, oil and alkaline water with a ball whisk thoroughly till the oil is fully incorporated.
  2. Sift plain flour, cocoa powder in a bowl.  Make a well in the centre and pour in the syrup mixture.  Using a spatula, mix well to form a soft dough.  Cover with cling wrap and let rest for 30 mins.
  3. Divide dough into 12 portions of 30 gm each.  Roll into a ball.
  4. Mix the melon seeds into the lotus paste and divide into 12 portions of 40 gm each.  Roll into a ball. 
  5. Wrap the lotus paste with the ball of dough.  Roll into a ball.
  6. Lightly dust a (75 gm) plunger mould with flour and firmly press in the ball of dough.  Press out the mooncake and place on a parchment lined baking sheet.
  7. Bake in a preheated oven @ 170 deg.C for 10 mins.  Remove the mooncakes from the oven and let cool for 15 mins.  Return the mooncakes into the oven and bake again for 10 to 15 mins.
  8. Transfer the mooncakes onto a wire rack to cool completely.  Store them in an air-tight container.
  9. Yield :  12 mooncakes
Note :  These mooncakes can be eaten on the day they're baked or you can choose to let the skin 'mellow' and turn softer after keeping them for 3 to 4 days.




continue reading "Baked Chocolate Mooncakes ~ 2014"

Thursday, September 4, 2014

Pandan Sesame Mooncake - 2014 | 22 comments:


Just want to share with you pictures of the moonies that I made during the weekend.  I'm not going to type out the recipe for it's the same recipe using the skin dough for the traditional baked mooncakes.  As for the filling, it's store bought pandan lotus paste and I just mixed in some lightly toasted black sesame  and melon seeds.  You can click  'here' for the recipe and method of assembling this mooncake.












I'm linking this post to Best Recipes for Everyone August 2014 Event Theme :  Mooncake
hosted by  Fion of  XuanHom's Mom Kitchen Diary








continue reading "Pandan Sesame Mooncake - 2014"

Monday, September 1, 2014

Minced pork steamed with water chestnuts | 19 comments:


This is a homey dish which I'm sure many of you can easily whip up for lunch or dinner.  This dish consists of only three ingredients namely minced pork, lean or with a bit of fat, a few fresh water chestnuts and a salted egg.  A dish that can  pair well with a bowl of white rice or just plain congee.





Recipe for Minced pork steamed with water chestnuts

Ingredients

  • 300 gm minced pork
  • 3 water chestnuts
  • 1 salted egg
  • 2 Tsp cornflour
  • 1/2  Tsp light soya sauce
  • 1/8 Tsp drop of dark soya sauce
  • 2 Tsp water
  • Sesame oil to drizle
Method
  1. Peel and chop up the water chestnuts.
  2. Mix the minced pork with the salted egg, then add in the water chestnuts, cornflour, water and sauces, mix well.
  3. Put the pork mixture onto a plate and steam for about 10 mins.  Test to see if the meat is cooked.
  4. Serve with a bowl of rice. 


continue reading "Minced pork steamed with water chestnuts"

Thursday, August 28, 2014

Chia Seed Black Sesame Snowskin Mooncake ~ 2014 | 18 comments:


After my post on Black Sesame Ice Cream, here comes my Black Sesame Chia Seed Snowskin Mooncakes.  This is my first attempt using the KCT premix snowskin mooncake flour and the mooncakes turned out soft.  The dough being not oily was easy to handle as well.  These snowskin mooncakes stayed soft even after storing in the fridge for 4 days.







Made some multicoloured ones as well.  They do look cute and petite.


Recipe for Chia Seed Black Sesame Snowskin Mooncake (adapted from 'here')
    Ingredients                                                                  


    • 25 gm kao fun (cooked glutinous rice flour)
    • 115 gm KCT pinpe Premix Powder
    • 25 gm icing sugar
    • 23 gm shortening
    • 150 ml water boiled with pandan/screwpine leaves
    • 1.1/2 tsp Chia seeds (more if preferred)
    • 400 gm black sesame paste (store bought)
    • extra kao fun for dusting
    Method
    1. Combine kao fun and KCT premix in a medium bowl, mix well.
    2. In a pot, add 150 ml pandan water, icing sugar and shortening, boil till shortening has melted, stir well with a hand whisk.
    3. Pour the hot liquid into the flour, add in the Chia seeds and use a spatula to stir to a soft dough. Leave dough to cool and rest for about 15 to 20 mins.  Lightly knead dough to smooth, add in some kao fun if dough is sticky.
    4. Divide dough into 25 gm pieces, roll into a ball, flatten by hand or use a rolling pin, put a ball of filling and wrap up into a ball.  Filling is 30 gm per piece.
    5. Place ball of dough into the mould, press, and unmould.
    6. Keep snowskin mooncakes in the fridge, covered, in a container with a piece of paper towel on top to prevent condense water from dripping onto the mooncakes.  These mooncakes stayed soft even on the fourth day.
    7. Yield : 13 to 14 mooncakes depending on the size of the mould.




I'm linking this post to the Little Thumbs Up event and the theme for August is 'Flour'
jointly organised by
Zoe of  Bake for Happy Kids  and  Doreen of  My Little Favourite DIY
and hosted by
Diana of  Domestic Goddess Wannabe
and

I'm joining Best Recipes for Everyone August 2014 Event Theme :  Mooncake
hosted by  Fion of   XuanHom's Mom







continue reading "Chia Seed Black Sesame Snowskin Mooncake ~ 2014"

Connect

mail photo mail_zps30264a67.png rss photo rss_zpscc2567bb.png facebook photo facebook_zpsc59a2ed6.png google+ photo google_zps224f78a4.png pinterest photo pinterest_zps956550dc.png

Recent Posts