Monday, March 20, 2017
Thursday, March 16, 2017
This is a delicious recipe that is easy to make and great to serve as a snack or a gathering. It tastes somewhat like the yam cake except that there are plenty of beans to bite in this steamed cake. The combination of dried shrimps, Shitake mushrooms and bits of pork made this steamed cake all the more flavourful. Leftovers can be kept in the fridge and either reheat or pan-fried.
Monday, March 13, 2017
Thursday, March 9, 2017
Monday, March 6, 2017
I baked this Durian Chiffon Cake quite some time back, during the durian season where the King of Fruits as the durian is called, was in full swing. If you like the taste and strong overpowering smell of the durian, then you'll enjoy this light, soft chiffon. But on the other hand if you don't, then you better keep your distance for the smell does linger on for quite a while!
Thursday, March 2, 2017
Monday, February 27, 2017
I made this butter cake with Mandarin oranges which were abundant during the recent Chinese New Year. Baked this cake in a loaf pan and initally there was a slight crack in the centre which is quite common when cakes are baked in a loaf pan but I was very pleased when the gap closed up upon cooling. Perfect to have this for breakfast or for tea as it was moist, soft and full of orange flavour.
Friday, February 24, 2017
Kuiih is commonly referred to as a Malaysian or Nyonya dessert which can be sweet or savoury. It is normally served in bite-size portions, at breakfast, tea, snack or at the end of a meal. Kuih Talam literally means kuih steamed in a tray and mostly kuih are steamed rather than baked or fried. Kuih Talam consists of two layers, a sweet bottom green layer with natural colouring from the pandan or screwpine leaves and a slightly salty top layer made with coconut milk. The green layer is made with rice flour, green pea flour and tapioca flour and its texture is dense compared with the top layer of rice flour and greeen pea flour which is softer in texture.
Tuesday, February 21, 2017
This is a moist quick bread bursting with the flavour of sweet figs and crunchy walnuts with a slight hint of cinnamon. The chopped dried figs need to be softened by adding boiling water, a bit of salt, baking soda, stir and leave to cool to room temperature. The whole lot together with the liquid is then added into the batter. I used Rapadura sugar which is an unrefined sugar from the Uva province in Sri Lanka. You can read more about Rapadura sugar from 'here'.
Figs & Walnut Tea Bread ~ 无花果和核桃蛋糕 (adapted from 'here' with modifications)
- 225 gm Figs, softened and chopped
- 1/2 tsp bicarbonate of soda
- a pinch of salt
- 1 cup boiling water
- 50 gm walnuts, lightly toasted and chopped
- 260 gm plain flour
- 70 gm Rapadura sugar (can use brown or caster sugar)
- 1.1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 113 gm cold butter, cut into cubes
- 1 large egg, lightly beaten
- 1 tsp vanilla
- Chop up the dried figs, add a pinch of salt, baking soda and pour a cup of hot boiling water over it. Give it a stir and leave to cool to room temperature, about 20 to 30 mins.
- Whisk flour, baking powder, salt and cinnamon in a mixing bowl. Stir in the Rapadura sugar, mix well.
- Add in the cold butter and cut in or rub with your finger tips to resemble bread crumbs. Make a well in the centre and add in the lightly beaten egg, chopped walnuts, vanilla, figs and the water. Mix till just combined.
- Transfer the batter into a greased and flour dusted 9 x 5 x 3 inch loaf pan. Level the surface with a spatula.
- Bake in a preheated oven @ 180 deg.C for 50 to 60 mins. or till a skewer inserted comes out clean.
- Remove from oven, let cool in pan and then remove the bread from the pan to cool completely on a wire rack.
Thursday, February 16, 2017
This is a delicious and easy pancake but instead of milk I used thin coconut milk. Since coconut milk is lactose free, it can be used as a milk substitute by those with lactose intolerance. The natural sweetness of coconut milk does add extra flavour to these panckes. They are light, delectable, moist with a slight hint of coconut. Great to go with fresh fruit and here I've served them with honey and persimmon.
Dairy-Free Coconut Pancake ~ 椰子薄饼
- 150 gm self-raising flour
- 1 Tbsp sugar
- 1 large egg, lightly beaten
- 200 ml thin coconut milk
- 1/4 tsp salt
- Oil for frying
- Honey, maple syrup and fresh fruits of your choice
- In a bowl, whisk together self-raising flour, sugar and salt. Make a well in the centre and add in the lightly beaten egg. Mix well.
- Gradualy add in the coconut milk and mix till free from lumps. Let rest for about 20 mins. Stir again before using.
- Place cooking oil in a non-stick pan over medium heat.
- Place a heaped tablespoon of batter into the pan. When bubbles appear or when the edges turn slightly brown, flip the pancake over and let cook till golden brown.
- Repeat till all the batter is used up, stirring the batter in between and adding more oil if necessary.
- Serve with maple syrup, honey and fresh fruits of your choice.
- You can use plain flour and add in 2 teaspoons baking powder.
- Add in a tablespoon of dessicated coconut into the batter, if desired.
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