Blueberry Streusel Coffee Cake ~ 蓝莓细末蛋糕

The sweet aroma of this cake filled the air in my kitchen as it was baking in the oven. The crunchy top is delicious which gives a perfect finishing touch to a moist and delicious cake. This cake will double up as a luscious and fragrant breakfast treat as well!

Blueberry Streusel Coffee Cake ~ 蓝莓细末蛋糕 (adapted from 'here' with slight adjustment)

Ingredients

250 gm plain flour
100 gm caster sugar
2 tsp baking powder
1/4 tsp salt
1 large egg
1/2 cup milk
113 gm butter
125 gm frozen blueberries (unthawed)
100 gm lightly toasted walnuts, chopped
1 tsp vanilla

Streusel Topping

50 gm caster sugar
50 gm cold butter, cut into cubes
80 gm plain flour
1 tsp cinnamon

Method

To prepare the streusel : combine the sugar, flour and cinnamon, rub in with the cold butter till it resembles breadcrumbs, set aside.
Sift or whisk the flour, baking powder and salt. Whisk in the sugar, mix well.
Beat the egg, milk and butter till creamy. Stir this into the dry ingredients.
Mix in the frozen blueberries and walnuts.
Spread the batter into a 7 inch sq. pan, lined with parchment paper and greased at the sides.
Level the surface and sprinkle the streusel on top.
Bake in a preheated oven @ 180 deg.C for 35 to 40 mins., test with a skewer till it comes out clean.
Let cool in pan before cutting up to serve.

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests. Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!

Read on for the Recipe

Steamed Chicken with Cordycep Flowers

This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as 虫草花 is delicious with added aroma from the Shaoxing wine and sesame oil. This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back. You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower. Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple. Well, the consolation is that the colour is natural. Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm) 14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...

No-Frills Recipes ... cooking, baking & excerpts on travel

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