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Showing posts from October, 2021

Moist Carrot Banana Walnut Cupcake ~ 胡萝卜香蕉核桃杯子蛋糕

  These hearty cupcakes are packed with grated carrots, crunchy walnuts and soft mashed bananas.  They are full of texture, taste like carrot cake but yummier because of the addition of bananas which makes them soft and moist. These cuppies are made with oil instead of butter which is more 'heart-healthy' and is an easy grab-and-go at breakfast. Moist Carrot Banana Walnut Cupcake  ~  胡萝卜香蕉核桃 杯子蛋糕                   Ingredients 158 gm plain flour 1 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 1/2 tsp vanilla 1/4 cup oil 150 gm brown sugar 2 'L' eggs 100 gm over ripe bananas (mashed) 148 gm shredded carrots 50 gm walnuts, slightly toasted and chopped Method Whisk flour, baking soda, salt and cinnamon.  Set aside. Whisk oil, brown sugar and eggs.  Stir in mashed bananas, vanilla and shredded carrots, mix well. Add the dry ingredients into the wet ingredients, add in chopped walnuts and mix till just combined. Divide batter evenly into a lightly greased muffin pan. Bake in

Quick Fix Kaya ~ 十五分钟咖椰

  I have blogged  'Kaya' or Coconut egg jam and  'Pandan Kaya'  before but it was indeed a tedious job as it entails a lot of standing and stirring for long hours in order to achieve the golden and creamy kaya.  I was very eager to try out the Easy Kaya Recipe when I stumbled upon Bake with Paws blog.  Compared to the authentic, traditional way of making kaya, this is truly a Godsend recipe.  The trick is to only use whole egg yolks with no trace of egg whites plus coconut cream and palm sugar.  For more details regarding this 'short cut' kaya recipe, do take some time to read 'here'.   Quick Fix Kaya ~   十五分钟咖椰    ( adapted from 'here' ) Ingredients 3 'L'egg yolks 30 gm cane sugar or granulated sugar 30 gm gula melaka (palm sugar), chopped fine 150 gm Kara coconut cream 4 Pandan (screwpine) leaves Method Separate the egg yolks from the whites and try to remove as much egg whites as possible.  Or you can sieve out the whites.  Traces