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Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…
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Okinawan black sugar steamed cake ~ 黑糖蒸蛋糕

These Okinawan black sugar steamed cakes are soft, moist, fragrant and rich in flavour.  It has a toffee-like caramelised sugar flavour, slightly chewy texture and best taken piping hot from the steamer. Also great with a morning cup of hot coffee or tea.  Leftovers can be chilled and reheated before serving.






Okinawan black sugar steamed cake  ~   黑糖蒸蛋糕  (Adapted from  'here' )
Ingredients

180 gm plain flour20 gm cornflour175 ml milk80 gm Okinawan black sugar 2 Tbsp vegetable oil (I used canola oil)2 tsp baking powderpinch of saltMethod Sift plain flour, cornflour, baking powder and salt into a mixing bowl.Roughly crumble the black sugar and mix into the flour mixture.Blend milk and vegetable oil, then pour into the flour mixture.  Lightly mix with a spatula till free of lumps. Let rest for 10 mins.Divide batter into paper lined ramekins or cups.Steam over high heat for 20 mins.Test with a skwer/toothpick till it comes out clean,Serve immediately.Yield :  5 steamed cakesNote:  Ok…

Almond Choc Brownies ~ 杏仁巧克力饼

This Almond Choc Brownie is a cross between a fudge and cakey brownie with rich nutty chocolate flavour.   Instead of frosting I took the shortcut, topped it with a chocolate glaze and sprinkled on some goji berries for colour.  You can opt not to apply the chocolate glaze and just eat it as it is.  Either way it tastes just as good!



Almond Choc Brownies ~  杏仁巧克力饼Ingredients
113 gm butter120 gm bitter sweet chocolate, coarsely chopped100 gm caster sugar2 large eggs45 gm plain flour20 gm almond powder50 gm almond nibs, lightly toasted1 tsp vanilla a pinch of saltgoji berries (optional)Chocolate glaze 130 gm bitter sweet chocolate   35 gm butter/shortening           Method Melt butter and chocolate over a saucepan of simmering water.  Remove from heat.Whisk in the sugar and vanilla till sugar has dissolved and mixture is smooth and glossy.Add eggs one at a time and whisk.Stir in flour, almond powder, salt and nuts.Pour battter into an 8 inch parchment paper lined pan with overhanging sides…

Purple sweet potato bread ~ 紫色番薯面包.

I was mesmerised by the gorgeous colour of this Purple sweet potato bread made with purple sweet potato flour from Japan.   The purple colour is very intense for I thought that there will be some reaction with the yeast, colour wise, that is.  Although the dough did rise double in size on the two stages of proofing but once I removed the cling wrap, it 'deflated' and didn't rise much during baking.  As you can see this bread is of low loaf volume, but the texture is soft and you can taste and smell the sweet potato although it's dense and filling.




Served with a spread of peanut butter!

Purple sweet potato bread  ~  紫色番薯面包Ingredients

3/4 cup lukewarm water1.1/4 tsp dry yeast1/4 Tbsp sugar142 gm high protein flour or bread flour60 gm Japanese purple sweet flour 14 gm softened butter1 tsp milkMethod Combine lukewarm water with dry yeast and sugar.  Mix well, set aside for 10 mins.In a mixing bowl, mix high protein flour and sweet potato flour with the yeast and knead with a…

Reese's Peanut Butter Muffins ~ 花生酱玛芬

These peanut butter muffins are a perfect match with Reese's peanut butter cup and I'm sure that almost everyone will love the combination of chocolate and peanut butter.   They are wonderful when served warm from the oven.  A great way to bring some cheer to start your day!



Reese's Peanut Butter Muffins  ~   花生酱玛芬

Ingredients

125 gm plain flour20 gm light brown sugar ( I used Panela sugar) 20 gm caster sugar1 egg1/3 cup + 1 Tbsp milk1 tsp baking powder1/4 cup vegetable oil (I used canola oil)60 gm peanut butter, creamy or crunchy1/2 tsp vanilla70 gm mini Reese peanut butter cup, crushedRaw sugar to sprinkle (optional)Method In a bowl, whisk flour, brown sugar, caster sugar, salt and baking powder till well combined.In another bowl, whisk oil, peanut butter, egg, milk and vanilla till thoroughly incorporated.Slowly pour the wet ingredients to the dry ingredients.  Fold in the crushed Reese peanut butter cups but do not overmix.Divide the batter into a paper lined muffin pan.S…

Salted fish fried rice ~ 咸鱼炒饭

This is rustic home cooking with simple ingredients consisting of salted fish, brown rice, chicken and eggs.  Many would love to have a bowl of this fried rice while there may be others who are put off by the strong smell of Asian cooking and in this case, the salted fish.   But to my family members they always look forward to this simple yet delicious one-pot meal!




Yummy ~  I served this with some tomato chutney on the side.
Salted fish fried rice  ~   咸鱼炒饭Ingredients

1 chicken breast, diced50 gm salted fish, diced3 cups cooked rice, preferably overnight rice (I used brown rice)2 eggsspring onions4 pips of garlic, choppedsesame oilsalt and fish sauce to tasteMethod Season the chicken breast with some salt and pepper.Heat up a non-stick frying pan with some oil, break in the eggs, scramble and dish out.Fry the salted fish till fragrant, dish out.Fry the chopped garlic till fragrant, add in the chicken and stir-fry till cooked.Add in the loosened rice, fry and add in light soya sauce and…

Gluten-free Peanut Butter Cookies ~ 花生酱饼干

This is my first attempt at making flourless cookies.   These nutty cookies had a good combination of peanuts and walnuts flavour.  If you prefer a chewy cookie, do not bake too long and  do not place the cookies too near to each other as they tend to spread easily while baking.



Gluten-free Peanut Butter Cookies ~  花生酱饼干Ingredients 
1 cup smooth peanut butter120 gm caster sugar1 large egg50 gm lightly toasted walnuts, chopped1/4 cup rolled oats1 tsp bicarbonate of sodaMethod Mix peanut butter, caster sugar, bicarbonate of soda and egg till well combined.Stir in the chopped walnuts and oats.Roll a tablespoon of dough, flatten it slightly.  Arrange on a parchment lined baking tray, about 2 inches apart.  Repeat with the balance of dough.Bake in a preheated oven @ 180 deg.C for 10 - 12 mins.Remove from oven, cool them before transferring onto a wire rack to cool completely.  Store in an air-tight cookie jar.Yield :  24 cookies





Gula Melaka Kuih Talam ~ 椰香打南糕

After successfully making the  Kuih Talam  with much trial and error, I ventured into trying out making this Gula Melaka Kuih Talam.  What is gula melaka one may ask?  Simply put, it's just palm sugar made from coconut palm.  The slightly saltish top coconut layer pairs very well with the dark and intense flavour of the palm sugar from the bottom layer, and this kuih can be served for breakfast or snack on at any time of the day.






Gula Melaka Kuih Talam ~  椰香打南糕  

Ingredients (A)
150 gm gula melaka/palm sugar350 ml water2 pandan/screwpine leaves60 gm rice flour25 gm green pea flour1.1/2 Tbsp tapioca flour100 ml thick coconut milk1/4 tsp lye/alkaline water(B)  Top coconut layer 1.1/2 Tbsp tapioca flour30 gm rice flour15 gm green pea flour100 ml thick coconut milk250 ml water1/2 tsp saltMethod for (A) Cook gula melaka, water and pandan leaves till gula melaka is dissolved, strain into a bowl and let cool.Mix the rice flour, green pea flour, tapioca flour with the cooled gula melaka syrup…