Tested & Tasted

Liebster Blog Award

2012-02-03T12:02:00.001+08:00

It’s a very kind of Anita – Recipe with Pictures that shepassed me a wonderful award. Thank you so much :)

Liebster is German and translates to

the English word “dearest”or” favorite”.

It’s meant for up-and-coming blogs with less than "200 followers".

Here are the rules

• Thank your Liebster Blog Award presenter on your blog.

• Link back to the blogger who presented the award to you.

• Copy and paste the blog award on your blog.

• Present the Liebster Blog Award to 5 blogs of 200 followers or less who youfeel deserve to be noticed. (Some say just 3 or more blogs of less than 200 followers each).

• Let them know they have been chosen by leaving a comment at their blog.

Here I would like to pass and present the Liebster BlogAward to the five blogs (in no particular order):

Cathy’s Joy

Fong’s Kitchen Journal

Wen’s Delight

Yummy Bakes

Yummy Little Cooks

Stuffed Lotus Root with Mushrooms

2012-01-26T16:49:00.000+08:00

Frankly speaking, I’m not good in cooking, so I usually onlypreparing steamboat during CNY. When Che-Cheh shared this recipe, it looked easy … and decidedto cook it last night. I added extra ingredients (steamboat ingredients leftfrom previous night ) …. and the results … simply wonderful & delicious :)

Here is the recipe with minor modification.

Source : Flavours magazine Jan-Feb 2009 via Messy Witchen

Ingredients:

100 g fish paste (I bought ready made)
120 g lotus root, thinly sliced

4 Garlic cloves
6 Dried Chinese mushroom, soaked and sliced
6 Medium size Prawns, without skin
3 Imitation crabs, cut into 2cm lengths and deep fried
1 Spring onion, cut into 2.5cm lengths
1 Red chilli, cut in diamond/long shapes

Seasonings:

1 tablespoon Oyster sauce
1 teaspoon “Hau Chi”/Chicken stock powder
1/2 teaspoon Sugar
1/2 teaspoon Cornflour
1/8 teaspoon Sesame oil
1/8 teaspoon Ground white pepper
1/3 teaspoon Hua Tiao rice wine (Shaoxing wine)
3 tablespoons Chicken stock / Water

Method :

- Stuff fish paste between 2 slices of lotus root sandwichslightly less than 1cm thick. Deep fried until golden brown, set aside.
- Drain remaining oil in the wok, leaving just a tablespoon ofoil in the wok.
- Add garlic, fried until light brown, add prawns (waituntil half cook), add mushroom, crabs, onion, chilli and fried lotus rootsandwiches, stir-fry on high heat.
- Finally add seasonings and stir-fry until fragrant.
- Remove and serve immediately.

Serves : 2-3 pax

I am submitting this delicious dish to Aspiring Bakers #15:Auspicious Dishes for CNY (January 2012) hosted by Wen's Delight.

Melt-in-mouth German Cookies

2012-01-23T04:06:00.000+08:00

I guess I no need to explain further about these German cookies anymore :) as they are so popular and well-rated since last year. But what a pity that I just got chance to bake this year. It’s never too late for you that have not tried it, you will love it as it really melted-in when you pop into you mouth :) and can’t stop just eating only one :D

Source : Min’s Blog and SSB

Ingredients:

125 gr Butter (I used SCS Butter)

40 gr Icing sugar, sifted

125 gr Potato starch

80 gr Superfine flour / Plain Flour

Chocolate rice (optional)

Method:

Beat butter and icing sugar till fluffy and lighter in colour.

Sift in potato starch and flour, mix to form a soft dough.

Pinch a bit of dough and roll into small balls. (I had my 1/3 dough mix with the chocolate rice)

Arrange on lined baking pan and press lightly with a fork (dip the fork in water after each press to prevent cookie dough from sticking to the fork).

Bake in preheated oven at 170 deg C for 15 mins, upper rack (need not bake till cookies turn brown).

Yields : 60 pcs

Here's wishing all of you a Happy Chinese Lunar New Year!

Cashew Nuts Cookies

2012-01-23T03:27:00.000+08:00

This year, beside pineapple tarts, I didn’t have chance to bake more for CNY cookies, only extra 2 more varieties. The first one are these cashew nuts cookies, which I had been on my baking list since last year, but only this year I got chance to try this. Thanks Wen for her generous of sharing her Auntie’s yummy recipe.

Ingredients:

250 gr Butter (used quality butter and chilled)
190 gr Icing Sugar

420 gr Plain flour (I reduced to 320 gr)
1 Tbsp Milk powder

1 tsp Baking Soda
½ tsp Salt

1 no Egg
2 tsp Vanilla Extract

200 gr Ground roasted Cashew nuts (I used 300 gr)
300gr Cashew nuts (Halves it, bake until half cooked for topping)

Extra egg for egg wash

Method:
- Sift flour, milk powder, soda and salt together, set aside.
- Cream butter and icing sugar till light and fluffy.
- Add eggs and vanilla till well mix.
- Lastly add sifted flour & ground cashew nut, mix well with the low speed.

- Form a soft dough and chill till firm (min. 2 hours)
- Roll the form and cut into the preference shape using cookies cutter

- Egg wash a layer first, place cashew nut on it, slighlty press. Egg wash again on top of the cashew nut too, to make the nuts look shiny.
- Bake at preheated oven of 180 degree C for 15-25 mins.

Yields : approx 100 pcs for half recipe.

Christmas Fruit Cake

2011-12-31T20:32:00.001+08:00

I know this a bit too late to post, so sorry not to be able to update the blog, and I was actually baking this fruit cake at the last minute of Christmas day. Just hope that I never too late to submit to Aspiring Bakers #14 : Creative Christmas Bakes (December 2011) hosted by Hankerie :)

Ingredients:

250 gr Mixed Fruits

50 gr Apricot

50 gr Cranberries

3 Tbsp Rum

250 gr Butter

130 gr Sugar

1 tsp Orange zest

4 Eggs

210 gr Plain Flour

½ tsp Baking Powder

40 gr Orange juice

40 gr Ground Almonds

Method:

- Soak mixed fruits, apricot and cranberries with rum over the night.

- Cream butter and sugar until pale & fluffy, add in orange zest.

- Add eggs one at a time till thoroughly mixed before adding in the next egg.

- Mix 2 Tbsp of flour to soaked fruits.

- Fold in shifted Plain Flour+Baking Powder, orange juice and ground almonds alternately to the butter batter, lastly add in soaked fruits, mix well.

- Pour into 8 inch square cake tin.

- Bake at 160C for 1-1/4 to 1-1/2 hour or until cook.

- Let the cake cool in tin for 20 mins, then remove and leave it to cool completely.

PS : Dizzle some drop of rum onto cake once a while (every 2-3 days) to keep cake moist in the fridge.

Here, I would like to wish everyone HAPPY NEW YEAR 2012!

Black Glutinous Steam Cake

2011-11-24T11:10:00.000+08:00

I brought two cakes for our recent bloggers’ gathering using thesame basic ingredients (black glutinous flour) and this is the steam version.I prefer steam one cause you can really taste the fragrant of black glutinousin the cake compare to chiffon. It is soft and has chewy texture too. If youprefer soft & fluffy texture, then you should try this chiffon version.

Source : NCC - Fatmah Bahalwan with modification

Ingredients :
2 Eggs
50 gr Caster Sugar

75 gr Black Glutinous Flour

25 gr Cake Flour

40 gr Oil

60 gr Instant Coconut Milk
1 Tbsp Condensed Milk
Pinch of salt

Method:
- Preheat the steamer.
- Beat eggs, sugar until pale & thick.
- Add in mixed flour, stir a while.
- Add in mixed oil, coconut milk and salt, stir until wellincorporated.
- Pour in small pan, steam for 40 mins or cook.

Black Glutinous Chiffon Cake II

2011-11-23T14:09:00.001+08:00

I got chance to go back Jakarta just before gathering, and brought backthis black glutinous flour. Since it is hardly found here, then I was thinkingto bake some cakes for the bloggers’ gathering. Just hope they may like it.

The first time I made few years back, I could taste a bit ofsawdust in the cake. However, with this brand, quite okay, there was no sawdusttaste in the cake (agreeable with fellow bloggers during last week gathering).

Here, I made half of the recipe with modification.

Source : NCC – Fatmah Bahalwan

Ingredients:
A:
80 gr Egg yolks
35 gr Caster sugar

B:
120 gr Egg whites
50 gr Caster sugar
1/4 tsp salt

C:
25 gr Plain flour
50 gr Black Glutinous flour
1/2 tsp Baking Powder Double Acting

D:
75 ml Instant coconut milk (I used KARA)
1-1/5 tbsp Oil

Method:
- Use hand whisk A until creamy.
- Then by using mixer beat B until stiff.
- Add C and D to A creamy mixture, then mixed with B.
- Pour into tube pan, then bake into preheated oven of 150C for 50 minutes oruntil cook.
- Invert the cake for cool down process.
- Remove the cake once cool down and serve.

Bloggers' Gathering (NOV 2011)

2011-11-23T10:15:00.001+08:00

Thanks Bakertan to be an initiator and Eelin for being a greathost that we all were enjoying this wonderfulgathering. I found this time we had quite balance between sweet and savoury ofthe buffet spread this time.

Let’s look at the spread details :)

The Batter Baker : Green Tea and Pina Colada Cuppies

Baking Library : American Sandwiches and New York Cheesecake

Passionate About Baking : Roti John and Oriental Salad

Yummy Bakes : Hokkaido Chiffon Cupcakes

Baking on Cloud 9 : Cinnamon Buns

Busy Gran : Shepherd's Pie and Choux Pastry

Kohken69 : XO Sauce Fride Lo Shu Fan

HoneyBee Sweets : Dorayaki Ham&Cheese and Green Tea Red Bean

My contributin : Black Glutinous Chiffon & Steam Cake

Chocolate Cream Cupcakes

2011-11-17T15:48:00.001+08:00

I am submitting this post to Aspiring Bakers #13: EnjoyCupcakes (November 2011) hosted by Min of Min’s Blog.

Ingredients:

70 gr Boiling water
25 gr Cocoa Powder
20 gr Sugar

4 Egg yolks
15 gr Sugar
50 gr Oil
75 gr Cake flour

3 Egg whites
50 gr Sugar

Topping:

150 gr Chocolate, melted

100 gr Buttercream

Decoration: Marshmallow (optional)

Method:
- Shift cocoa powder and sugar in bowl, then pour in the boiling water and stirwell incorporated.
- Preheat oven 180 degree.
- Hand whisk egg yolks and sugar until pale. Add in oil & the cocoamixture, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 50gr sugar, whiskuntil stiff (soft peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, thenpour this into the rest of the egg white and mixed well.
- Pour into cupcake cases and bake for 15-18 mins.

- Chocolate cream : mix the melted chocolate intobuttercream, pipe the cream over the cupcakes, decorate it with marshmallow.

Black Bottom Cupcakes

2011-11-09T11:50:00.000+08:00

Saw Hearty Bakes and I Love.I Cook. I Bake baked this too, here I'm submitting my version of these irresistable cupcakes to Aspiring Bakers#13: Enjoy Cupcakes (November 2011) hosted by Min.

Source : David Lebovitz's The Great Book of Chocolate viaJoy of Baking

Ingredients:

Cream Cheese Filling:

227 gr Cream cheese, room temperature
65 gr Caster sugar
1 large Egg
1/2 tsp Vanilla extract

Chocolate Cupcakes:

195 gr All purpose flour
200 gr Caster Sugar (I used Brown Sugar)
30 gr Unsweetened Cocoa powder
1 tsp Baking soda
1/4 tsp Salt
240 ml Water
80 ml Vegetable Oil
1 tbsp White vinegar (I omitted this)
1 tsp Vanilla extract

Topping : Chocolate chips (optional)

Method:- Preheat oven to 180 C

- Cream Cheese Filling: Beat the cream cheese until smooth.Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Setaside.
- Chocolate Cupcakes:
- In a large bowl sift together the flour, sugar, cocoapowder, baking soda, and salt. In a separate bowl mix the water, oil andvanilla extract. Make a well in the center of the dry ingredients and stir inthe wet ingredients until nice and smooth.
- Evenly divide the batter into cupcake cases. Then spoon afew tablespoons of the cream cheese filling into the center of each cupcake. Sprinkle some chocolate chips on the cheese.
- Bake about 25 minutes, or until the cream cheese fillinghas set and the cupcakes feel springy to the touch (a toothpick inserted intothe chocolate part of the cupcake will come out clean). Remove from oven andplace on a wire rack to cool.

Kuih Bingka Ubi

2011-10-31T17:48:00.000+08:00

This is another Wendyywy’s kuih recipe that I baked for thismonth. I like about this kuih because of it chewy but still in soft texture. Itmay look like that very easy to make while you just combine everything in it then bake, however, when having to grate the cassavafinely and squeezing the juice out, it may take a little effort for doing that :(

Source : Wendyywy @ Table of Two or more

Ingredients:

900 gr grated White cassava /Tapioca/ Ubi kayu **

200 ml Thick coconut milk
2 Eggs

250 ml Water
200 gr Sugar

40 gr Butter
Few pandan leaves

Few drops of yellow colouring

Method:

- Boil water, pandan leaves and sugar, melt in butter, leaveit aside.
- Combine coconut milk with eggs.
- Combine grated cassava and starch water**, pour in theboiling sugar water, it should thicken slightly.
- Pour coconut egg mixture, add in yellow colouring, stir until well incorporated.
- Pour batter into a 8 inch round baking pan. Bake in apreheated oven at 170/180C for 1 hour ( I bake 1 hour 25 mins) or until goldenbrown.

** Bought around 1.2 kg white cassava, peel and grate it.Since it could be slightly bitter, squeeze out the juice with cloth into a cupand let the juice sit until can see the starch settles on the bottom. Measurethe cassava water layer and replace it with clean water (you may omit this stepif you buy yellow cassava).

I am submitting this to the Aspiring Bakers #12 –Traditional Kueh (Oct 2011) hosted by Small Small Baker.

Kuih Tako

2011-10-31T15:03:00.002+08:00

Seeing how easy Wendyywy recently made her tako, really attemptedmyself to try it at home. It’s true … it was really easy to make the tako, indeed Ispent more time doing the tako casings from pandan leave than making the takohahahaha …. I couldn’t manage to get the mung bean starch,with Wendyywy fast replied & kindly clarification, then I decided to usemix of Hunkwe & corn flour to make it. But I'm satisfy with the result intexture and taste.

I am submitting this to the Aspiring Bakers #12 –Traditional Kueh (Oct 2011) hosted by Small Small Baker

Source: Wendyywy @ Table of Two or more

Pandan Layer:

25 gr Mung bean starch **
250 ml Pandan juice ++
60 gr Sugar
3 Water chestnuts, peeled and chopped

Coconut layer:15 gr Mung bean starch **
125 ml Water
125 ml Coconut milk
50 gr Sugar
Very small pinch of salt

Pandan leaves for the tako casings (refer here for the fulldetails)

Method:

- Prepare pandan layer. Mix everything together and cook on medium low heatuntil it looks transparent and thick.

- Spoon over prepared casings
- Prepare coconut layer. Mix everything together and cook on medium low heatuntil it thickens. Taste, it should no longer taste floury.
- Spoon over the pandan layer.
- Let cool down to room temperature and it will harden. Best served whenchilled.

** I cannot find Mung bean starch, I replaced with halfHunkwe and half corn flour

++ I blended 15 gr Pandan leaves (cut into small pcs) with300 ml water, strained to get the pandan juice.

Chocolate Bottom Banana Cupcakes

2011-10-19T11:46:00.001+08:00

Finally I baked this popular Chocolate Bottom Banana Squares,there are two versions of the cake, butter version by Hearty Bakes and oilversion by Cook.Love.Bake. Since left with only 2 ripe bananas on my kitchen, thenI baked half recipe in cupcakes using the oil version. Texture was soft &fluffy, however I found lack of chocolate taste here maybe due to too much batter I took to mix with the chocolate powder.

Source : Cook.Bake.Love

Ingredients:

A.
35 gr castor sugar
1 large egg

B.
40 gr Oil
2 medium-sized bananas, mashed with a fork (about 110gr)

pinch of salt
20 gr milk
1 tsp rum (or ¼ tsp vanilla extract)

C.

65 gr plain flour
¼ tsp baking powder

¼ tsp baking soda

D.1 tbsp cocoa powder ( can add upto 25 gr)

Topping : Chocolate rice / Chocolate chips.

Method:

- Preheat oven at 180C.

- Beat (A) till light and creamy.
- Add (B) and combine.
- Sieve in (C), mix till just incorporated. Stop once there is no traces offlour remain.
- Divide the batter into half. Sieve in cocoa powder to one portion of thebatter and mix well. Add the cocoa batter to cupcake cases.
- Add the remaining plain batter on top of the cocoa batter. Sprinkle top generouslywith chocolate rice.
- Bake for 15-20 mins or until a skewer inserted in the centre and come outclean.

Assorted Cupcakes

2011-10-06T10:53:00.001+08:00

Made these below assorted cupcakes for Children's Day Celebration at my eldest son's student care today.
Above cupcakes set .... breakfast for my colleagues :)

Chocolate cupcakes, I used my swiss roll recipe.
Swiss Meringue Buttercream from Wendy's blog. Thanks Wendy for your step-by-step instruction, that help me a lot on the preparation, and I just love the smooth texture & light taste of this buttercream:)

Nutella cupcakes, I used Busygran's recipe. Thanks Judy for the yummy recipe :)

Buttercake Rich Choco

2011-09-30T09:52:00.000+08:00

I saw this recipe here, and decided to give it a try. I love the texture of the cake, it is a good recipe if you like soft & fluffy butter cake with additional chocolate taste, then you should give it a try too :)

Source : Sajian Sedap

Ingredients:

150 gr Unsalted Butter (Cold)

1/4 tsp Salt
100 gr Caster Sugar
75 gr Dark Chocolate, melted
5 nos Egg Yolk
2 nos Egg White

75 gr Plain Flour

25 gr Cocoa Powder
1/2 tsp Baking Powder (BP)
1/8 tsp Baking Soda (BS)

25 gr Almond sliced for decoration (optional)

Method:

- Preheat oven to 180C
- Cream butter, salt and sugar until creamy & smooth. Add in melted dark chocolate, beat until well incorporated.
- Add in eggs one at a time with part of flour mixture (flour, cocoa powder, BP and BS), mix well before next addition.
- Fold in the rest of the flour mixture.
- Fold into 24x12x4cm or 6 inch round pan, spread the almond sliced on top of the batter.
- Bake for 25-40 minutes or until cooked.
- Leave on cake rack to cool before slicing.

Here, I would like to participate this post to {Event} Natural Colour Bakes hosted by Hankerie.

Moo Moo & Oink Oink Paus

2011-09-27T14:45:00.000+08:00

I’ve been influenced by Fatmum via Facebook, to make these cute paos. Aren’t they cute? Too cute to be eaten ??? hehehehe .. but not for my kids, they saw those and wanted to eat them up straight away ..Hahahaha ….

I used Cheah’s recipe for the pau skin. If you would like to make this, I would suggest, please do not to add too much filling inside the bun, so you will have round & smooth surface. I ever made this earlier that I was greedy to put lots of meat ingredients ….. at the end burst and look ugly. This time, I just added nutella inside the paus, or you may also put kaya or lotus paste.

Source : No-Frills Recipe

Ingredients:
(A) Starter Dough:
70 gr Pau flour or Hong Kong flour
1-1/4 tsp Instant yeast
50 ml Lukewarm water

(B) Main Dough:
180 gr Pau flour or Hong Kong flour
65 gm Caster sugar
20 gr Crisco shortening
1 tsp Baking powder
1/4 tsp Salt (I skipped this)
55 ml water

Method:
A - Starter Dough
- Mix the instant yeast with lukewarm water, stir well.
- Add in 70 gr sifted pau flour, mix well with the yeast mixture. Roughly form into a ball of dough and set aside for 15 mins.

B - Main Dough
- Mix the balance 180 gr sifted pau flour with the baking powder and sugar, stir well.
- Add the starting dough mixture (A). Add in the shortening and water sparingly, knead till dough doesn't stick to the hands.
- Cover dough with a damp cloth and let it rest in a warm place for about 1 hr. to 1.1/2 hrs or till double in size.
- Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
- Weigh dough @ 20 gr each and roughly shape into a ball. Make about 15 pieces.
- Flatten and roll out the dough into a circle. Place filling in the center, seal the bun with round on top.
- Place the pau onto a piece of greaseproof paper. Proof it for another 15 mins.
- Steam the pau over the high heat for about 10 to 12 mins.
- Remove from steamer and serve, hot.

NOTE:
- Mix the food colouring before weighing the dough to individual ball shape.

You may check for the softness of the skin here :)

Butter Cheese Cake

2011-09-22T11:49:00.000+08:00

I was actually thought that I had all the ingredients at home, however, just realised on the last minute during measurement I had no more cheddar cheese block. Therefore, just substitute with sliced cheddar cheeses. The result was good and the cake had fine texture & quite flavourful with the cheddar cheese mixture.

Source Recipe : Aunty Yochana

Ingredients:
250 gr Butter
200 gr Sugar
5 nos Eggs (I used 4 Large eggs)
100 gr Sliced cheddar cheese, minced or stripped
1 tsp Vanilla essence
100 ml Fresh milk

225 gr Cake Flour
1 tsp Baking Powder

Method:
- Cream butter with sugar till creamy and smooth.
- Add in eggs one at a time, mix well before the next addition.
- Add in half of minced cheddar cheese and vanilla essence.
- Fold in fresh milk and cake flour sifted with baking powder alternately till finished.
- Pour into 8 inch square pan, spread the stripped cheddar cheese on top of the batter and bake at 180C for about 45 mins or till a stick inserted in comes out clean.
- Leave cake in the pan for 5 mins before removing. Leave on cake rack to cool before slicing.

Walnut Mooncake

2011-09-12T16:28:00.000+08:00

It has been quite sometimes in my baking list, since I sawHappy Flour & Cook.Bake.Love baked this. Finally, I baked this and reallyglad on the result. Brought this morning to share with my colleagues, andreceived good reviews from them :) Thanks Baking Mum for sharing this recipewith us.

Not to forget to submit for this month Aspiring Bakers #11:Mid-Autumn Treats (September 2011) hosted by Happy Home Baking.

Source : Baking Mum

Ingredients:
360 gr Plain flour
25 gr Custard Powder
1/2 tsp Baking Soda

220 gr Butter (salted)

50 gr Shortening

50 gr Icing sugar
1/2 tsp Vanilla essence / extract
1/2 tsp Ammonium Bicarbonate (I skipped this)
1 Egg
Walnut for decoration

Filling:

800 gr Lotus Paste

Some walnut, toasted and chop (optional)

Egg Wash:

2 Egg Yolks + 1 Tbsp Water

Methods:

Prepare the skin pastry in advance (prefer one day inadvance or few days):

1. Cream sugar, shortening, butter, vanilla and ammonium together untilslightly white (slow speed first then change to high speed).

2. Gradually add in egg, beat until incorporated.
3. Lastly add in sifted flour, custard powder and baking soda to knead into adough (don’t mix too long). Leave dough in fridge overnight or for a few days.

Mooncake making:

1. Preheat oven to 160C

2. Take out dough from the fridge and divide into portionsof 20 gr each.

3. Divide fillings about 20 gr each

4. Wrap fillings into dough and decorate with walnut.

5. Apply egg wash and bake for 10 mins. Take it out andleave it out for about 10 mins, then apply egg wash again. Bake for another 15mins.

Yields : 36-40 pcs

Egg Tarts with Puff Pastry

2011-08-26T17:19:00.000+08:00

I still have leftover frozen puff pastry, making these tarts as I saw Sonia & Yummylittlecooks made it earlier. I like about this recipe since it was very simple & easy to make, and the taste was good too.

I am submitting this post to Aspiring Bakers #10 : Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink.

Source : Nasi Lemak Lover

Original recipe from Forbidden Garden

Ingredients - Egg custard filling :

240 gr Hot water

90 gr Coarse sugar

3 Eggs
¼ tsp Vanilla extract
¼ tsp White vinegar (I replaced with Rum)

16 pcs frozen medium cut square puff pastry, thawed

Method :
- Dissolve sugar in hot water, set aside to cool.
- Break eggs in a mixing bowl, lightly stir.
- Add in sugar syrup, vanilla extract and rum, lightly stir well to combine.
- Sift twice, set aside.
- Trim off about 1cm puff pastry (optional, you may use the whole piece), arrange in a 12 holes muffin pan.
- Pour egg custard filling in the puff pastry case, about 90% full.
- Bake at pre-heated oven at 180c for 35mins or till golden brown.
- Remove from oven and leave to cool.

Chocolate Meringue Cake

2011-08-17T10:17:00.001+08:00

This is my second contribution for our recent POP Party. Actually, that's my last minute decision as I scared that I won't be enough time to do. Somemore, I failed on Kevin's chocolate sponge cake that night, then I re-baked using my chocolate swiss roll recipe with slightly changes on the sweetness. However, it all worth the effort :) cause I glad to hear the good reviews on this cake :))

Source : Kevin Chai – My favourite Dainty Desserts with modification

Chocolate Ganache – Ingredients: (PREPARE IN ADVANCE)
200 gr Fresh Cream
40 gr Butter
240 gr Chocolate (I used 70% dark)

Method:
- Bring cream and butter to the boil, remove from heat.
- Stir in chocolate until melted and smooth.
- Leave to cool or refrigerate until solidify.

Chocolate Sponge - Ingredients:
80 gr Boiling water
20 gr Cocoa Powder
20 gr Sugar

4 Egg yolks
15 gr Sugar
40 gr Oil
55 gr Cake four

3 Egg whites
40 gr Sugar

Method:
- Shift cocoa powder and sugar in bowl, then pour in the boiling water and stir well incorporated.
- Preheat oven 200 degree.
- Hand whisk egg yolks and sugar until pale. Add in oil & the cocoa mixture, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 40gr sugar, whisk until stiff (soft peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Pour into tray (12"x12"x1") and bake for 10-15 mins.
- Leave to cool on a wire rack
- Cut into halves.

Nut Meringue - Ingredients:
5 Egg whites (I used 4 (L) Egg Whites)
120 gr Caster sugar (I used 90 gr)
50 gr Ground almond
50 gr Chopped walnut (I toasted first, then chopped)
20 gr Bread flour

Method:
- Whisk Egg whites until soft peaks form, add in sugar.
- Continue beating until mixture become stiff peaks form.
- Fold in combined of nut and flour.
- Spread mixture into tray (12”x12”x1”) and bake in oven at 180C for 15-20 minutes
- Cut into halves.

Assembly:
- Spread chocolate ganache on top of the sponge. Place on meringue, continue layering until finished, and press lightly.
- Spread ganache over the top. Before it set up, use the knife to mark diagonal lines apart in both directions making a diamond pattern. Fridge until firm.
- Slice the cake, dust with cocoa powder and serve.

Green Tea Almond Blondies

2011-08-16T09:52:00.000+08:00

I brought this at the last week gathering. I made this recipe twice, I just love the texture of the cake, which is soft, moist and not too sweet. However, both times, most of the chocolate chips sank to the bottom. So if you want to bake this, put the chocolate chips on top after pouring the batter to the pan, then your chips will just nice float to the middle :) If you are green tea lover you may give this a try :)

Source : Sajian Sedap

Ingredients:
75 gr Unsalted Butter (I used 60 gr)
1/4 tsp Salt
100 gr White cooking chocolate, chopped

2 Eggs
50 gr Sugar

50 gr Plain plour
½ Tbsp Green tea powder
1/4 tsp Baking powder
50 gr Ground almond

50 gr Chocolate chips

Toppings:
10 gr Almond slice for topping (optional)
10 gr Chocolate chips

Method:
- Using double boil method, melt the butter and salt. Then add white chocolate, stir together until melted and mixed. Leave it warm.
- Preheat your oven to 180C
- Beat the eggs and sugar until thick. While beating, pour the melted chocolate slowly and beat until mix well.
- Add in the shifted flour, green tea and baking powder, stir well. Add almond ground and choco chips, stir together well.
- Pour into 30x10x4 cm baking tin with greaseproof paper. Spread almond slice and chocolate chips on top of it.
- Bake it for 35 minutes.

Pig Out Party (POP)

2011-08-15T09:46:00.002+08:00

Thanks Eelin for organising this POP, and I had another wonderful gathering last Saturday. Lastly, thanks Jo for your wonderful hospitality to us.

Here, I would like to share the delicious homemade food that we had :)) Are you ready for the spread ?

Bee Bee's Hawaiian Pizza

Cathy's Mini Red Velvet cakes with cream cheese frosting.

Jo's Vegetable Fritters

Zhou Yuan's Devil's cake & Salsa with Taco Chips

Edith's Chwee Kueh

Jane's Portuguese Egg Tarts & Durian puffs

Jess's Madeleines & Chocolate Friands

Eelin's Bread Pudding with Vanilla Sauce

Esther's Tau Suan

Grace's Potato Tuna, Chocolate Snickers & Bailey's ice cream

Sorry ... busy eating, miss-out the ice-creams photos :(

From my kitchen :
Green Tea Almond Blondies & Chocolate Meringue Cake

Mini Chocolate Rice Swissroll

2011-07-31T21:22:00.003+08:00

Have you ever seen the black forest cocoa powder before? I found this during my trip to baking store at Batam few weeks ago. As I always prefer darker colour for my chocolate cake, out of curiousity bought a small packet of it. I tried to search on the net, however, cannot find any recipe with it.

This is my first time to use it, and you can see the different colour of the cocoa powder. I used 12 gr of Valrhona and 13 gr of Black Forest, and the result as you can see very very dark, don't you think so?
Next time, I think I will use lesser for the black forest cocoa powder.

Here, my last submission for this month to Aspiring Bakers #9 – Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

Ingredients:
70 gr Boiling water
25 gr Cocoa Powder (here I used mixed of both)
20 gr Sugar

4 Egg yolks
15 gr Sugar
50 gr Oil
50 gr Cake four

3 Egg whites
50 gr Sugar

Filling: Buttercream

Decoration: Chocolate Rice

Method:
- Shift cocoa powder and sugar in bowl, then pour in the boiling water and stir well incorporated.
- Preheat oven 200 degree.
- Hand whisk egg yolks and sugar until pale. Add in oil & the cocoa mixture, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 50gr sugar, whisk until stiff (soft peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Pour into tray (12"x12"x1") and bake for 10-15 mins.
- Leave to cool on a wire rack
- Cut into 2 pieces
- Spread cake once it cool with butter cream, roll it with the help of the greased paper.
- Refrigerate it for a while to set, before spread the butter cream on top swiss roll.
- Sprinkle the chocolate Rice
- Refrigerate it before slicing the cake

Butter Cream

2011-07-31T21:21:00.000+08:00

Source : Aunty Yochana

Ingredients : (with modification)

50 gr Sugar

15 gr Water

1 Egg white (approx. 35-50 gr)

150 gr Chilled Butter

Method :

- Boil sugar and water till thick but flowy.

- Whisk egg white till fluffy, then pour in the hot syrup.

- Continue whisking the egg white till well corporated with syrup.

- Whisk the chilled butter separately for a while (no need until too soft or fluffy).

- Slowly add in the whisked chilled butter to the egg white mixture and let it beat till thick and fluffy.

- Ready to be used.

Other pictures :

Cranberry Swiss Roll

2011-07-29T13:53:00.000+08:00

I am submitting this post to Aspiring Bakers #9 – Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

Ingredients:

4 Egg yolks
50 gr Sugar
40 gr Milk
40 gr Oil
75 gr Cake four

4 Egg whites
25 gr Sugar

50 gr Dried Cranberry (soaked with little bit warm water for a while, then tap dry)

Filling:
100 gr Whipped Cream

Method:
- Preheat oven 200 degree.
- Placed the soaked cranberry on top the tray (12”x12”x1”) with greased paper.
- Hand whisk egg yolks and sugar until pale. Add in milk & oil, mix well.
- Fold in cake flour until combined.
- In separated bowl, whisk egg white until foamy, add in 25gr sugar, whisk until stiff (soft peak).
- Pour 1/3 egg white mixture into egg yolk-flour mixture and mixed well, then pour this into the rest of the egg white and mixed well.
- Pour on top of tray that have spreaded cranberry and bake for 10-15 mins.
- Leave to cool on a wire rack
- Spread cake once it cool with whipped cream, roll it with the help of the greased paper.
- Refrigerate it before slicing the cake.

Prune Butter Cake

2011-07-27T09:52:00.002+08:00

I never expected that I would win when I left message on "Thanks a million" from Sonia's post. As I was busy and almost neglected blogging, it's very kind of Sonia to remind me that I am one of the winners :) and this is my first time too to be a winner :D hahaha .....
I received the parcel early this month, however, only now get chance to share with all of you. Here is the picture of the precious gifts from her ..... Thanks again Sonia ... They are lovely & very special to me :)

I could not wait to try out from the recipes book, which have varieties recipes of bread, pastry puff, cakes and cheesecakes. I chose Prune butter cake because it was basic, easy and all time favourite cake. Indeed the cake turn out yummy except I don't know why there were some wet look on some part of the cake.

Source : Wendy Kor - A Profit-Making Bakery Shop

Ingredients:

250 gr Butter

220 gr Superfine flour

2 gr Baking powder

180 gr Castor sugar

2 gr Salt ( I omitted this, cause I used Salted Butter )

240 gr Eggs ( 4 nos )

200 gr Prunes ( Here, I only used 100 gr )

20 gr Fresh milk

Method:

- Preheat oven to 180C

- Beat ingredients butter, flour & baking powder till creamy, add in sugar and salt and for another 5 minutes.

- Add in Eggs one at a time, beat until sugar is completely dissolved.

- Stir ingredients with prune and milk mixture, mix well. Transfer to greased 7" inch round tin.

- Bake for 40-50 minutes.

Mango Swiss Roll

2011-07-05T09:56:00.002+08:00

I love anything with mango, the sweetness and the tanginess. :) Bought some and make this swiss roll. :)

I am submitting this post to Aspiring Bakers #9 – Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.

Ingredients:

4 Eggs
75 gr Sugar
90 gr Plain four
10 gr Custard flour
40 gr Milk
40 gr Oil
1/2 tsp Mango paste
A drop of yellow colour (optional)

Filling:
100 gr Whipped Cream
Mango, diced

Method:
- Preheat oven 200 degree.
- Whisk eggs and sugar until stiff.
- Add combined flour, stir well, then milk + oil + mango paste + colour mixed well until batter is shiny.
- Pour into tray (12”x12”x1”) and bake for 10-15 mins
- Leave to cool on a wire rack
- Spread cake once it cool with whipped cream and diced mango, then roll it with the help of the greaseproof paper.
- Refrigerate it before slicing the cake.

Pandan Steamed Buns

2011-06-28T15:02:00.002+08:00

I was busy during the kid’s school holiday, which I got visitation from family and friends from overseas. Really have no strength or mood for baking. So ... sorry guys for not being updated the blog and visit you guys. However, I don’t want to miss out the Aspiring Bakers #8 event. Here, I am submitting this post to Aspiring Bakers #8 – Bread Seduction (June 2011) hosted by Jasmine of The Sweetylicious.

Source : Wendy

Ingredients for half recipe:
125 gr Pau flour
125 gr All purpose flour
25 gr Powdered coconut milk
75 gr Sugar
½ tsp Salt
100 ml Pandan juice **

15 gr shortening

5 gr Instant yeast
1/4 tsp sugar
25 ml warm water

Filling : Pandan Lotus Paste (optional)

Method:
- Combine yeast, water and 1/2 tsp sugar. Let it froth.
- Mix both flours, coconut milk powder, D.A.B.P, sugar and salt together. Make a well in the center. Pour in frothed yeast mixture and 3/4 of the pandan juice.
- Mix until a dough is formed. Add more pandan juice if dough is too dry, but do so by the tablespoons.
- Knead until a smooth dough is formed, add in melted shortening and knead until it is well combined, as in, u don't feel anymore oiliness.
- Leave to proof for almost an hour in almost fully covered container. Dough is ready when it is doubled.
- Punch down and knead for another minute.
- Divide dough into 25 gr per piece. You can get about 17 pcs.
- Shape dough and leave to proof for another 45 minutes or until shaped dough has doubled.
- Steam on high heat for 12-15 minutes.

** I made from about 6 pandan leaves, chopped & pound it and mixed with 100 ml and stir with 1/2 tsp of pandan paste.

Step-by-step pictures :

Cookies 'n' Cream Cheesecake

2011-06-08T10:09:00.000+08:00

As promised to M that I will bake her cheesecake. I had chosen oreo cheesecake which I figure that with oreo it can’t go wrong …. and always be favorite among kids and adults :D And I hoped M & her family enjoy the cake. :)

Source : Cheesecake Seduction by Catherine Lau

Ingredients:
Biscuit Base:
200 gr Oreo cookies
90 gr Melted butter

Cheese Filling:
500 gr Cream cheese, softened
110 gr Caster sugar
1 tsp Vanilla extract
10 gr Corn flour
200 ml Whipping cream
3 Eggs, lightly beaten
100 gr Oreo cookies, chopped

Topping
Oreo Cookies for decoration (optional)

Method:
- For Biscuit base : Blend cookies until fine then mixed melted butter and mix thoroughly.
- Press into 8” round pan. Chill in the freezer to let it harden.
- Preheat oven to 150C
- For Filling : Beat cream cheese until smooth, add sugar, vanilla and corn flour, beat until smooth.
- Add whipping cream and blend until mixture thickens. Slowly pour in eggs and mix until just combined.
- Pour half the filling on the biscuit base. Add chopped oreo cookies on the filling. Pour remaining filling on cookies. Decorate few slices of cookies on top of the cake.
- Place pan in water bath. Bake for 1 hour or until filling is set but still soft in the centre.
- Turn oven off. Leave cake in oven for 30 minutes with door slightly open. Remove from the water bath and let it cool completely with the pan before refrigerate it.
- Cover cake and refrigerate for at least 6 hours before removing from pan.
- Slice and enjoy

Aspiring Bakers #7 Lucky Winner

2011-06-02T00:34:00.015+08:00

Thanks again for all the participants who contributed their wonderful bakes for May's Aspiring Bakers #7 - Chocolate Delight. If you noticed, there are only 176 lucky numbers given out of 186 entries.
Using random.org to select and ......... the Lucky Winner is

~~#130~~ ~~RPVN of Two Cherries on Top~~

(Updated by 03/06/2011)

My apologise to RPVN as she is from Vietnam and thanks for her understanding that I need to re-draw the lucky winner.

Here is re-draw result and the new lucky winner is

#35 Rachel Hei of ~温馨小厨~

Congratulation to you, Rachel! Please email me your address, and I can send the gift to you asap :)

Aspiring Bakers #7 Chocolate Delight (May 2011) - Round Up

2011-06-01T07:05:00.018+08:00

Thank you for your fantastic participation and support to Chocolate Delight of May 2011. A total of 186 delicious chocolate entries were received. I would like to thank Small Small Baker for this chance to be the host of this event and all participants for making this event a success. I had enjoyed and had a great time getting to know more talented blogger and non-blogger friends who has the same baking inspiration :)

It's time for us now to indulge together in the chocolate delight that make you crave or more ever drooling over it. :)

Here are the entries of Aspiring Bakers #7 (based on the date of submissions):

1. Fuss-Free Mini Chocolate Muffins by Joyce of Chunky Cooky

2. Chocolate Chiffon Cake (巧克力戚风) by Esther of 我的厨房乐园

3. Black Botom Banana Squares by Allie of Sweet and Loves

4. Passion Choco Cupcakes by Veronica of Peng's Kitchen

5. Cookies & Cream Cake by Zhuoyuan of Baking Library

6. Devil's Food Cupcakes by Jean of Need More Noms

7. Ferrero Rocher Nutella Chocolate Cake by Reena of Blessed Homemaker

8. Chocolate Cupcake by Papacheong of PapaCheong's 拿手好菜

9. Marbled Choco & Orange Teacake by Cathy of Cathy's Joy

10. Chocolate Cake with Chocolate Ganache by Honey Boy of Cosy Bake

11. Steamed Chocolate Brownie (蒸巧克力布朗尼) by Siew Hwei of 简单生活，随心所欲，快乐充实

12. Chocolate Cupcakes by Sherlyn of Sherlyn's hobbies blog

Durian Cheesecake with Chocolate Fudge by DG of Tested and Tasted

13. Black & White Chocolate Cheese Bar by Pink lady of Lucky Inn

14. Steamed Chocolate Brownie (蒸巧克力布朗尼) by Abbymonster of Abbymonster の歇息站

15. Chocolate Cupcakes with Swiss Meringue by Jet of Slacker-Jet

16. Chocolate Macarons by Cathy of Cathy's Joy

17. Orange Swiss Roll with Rich Chocolate Cream by Bee Bee of HoneyBeeSweets

18. Chocolate Chips Chocolate Bread by Alice of I Love.I Cook. I Bake

19. Chocolate-Bottom Banana Squares (香蕉巧克力方块蛋糕) by Esther of 我的厨房乐园

20. Mini Marbled Pound Cakes by Cathy of Cathy's Joy

21. Marsmallow Pop by Ann of Anncoo Journal

22. Chocolate Banana Bread by Veronica of Peng's Kitchen

23. Chocolate Pudding with Mocha Sauce by Alice of I Love. I Cook. I Bake

24. Zebra Pumpkin Cake by Vivian of Vivian Pang Kitchen

25. Chocolate-Matcha Mushi-Pan by Agnes of Agnes Bakes

26. Chocolate Coffee Chiffon by Vivian of Vivian Pang Kitchen

27. Non-baked Baileys Chocolate Swirl Cheesecake by Angel of Cook.Love.Bake

28. Opera Cake (母亲节快乐/歌剧院蛋糕) by Esther of 我的厨房乐园

29. Ganache Love Cake by Weng of I Heart My Bakes

30. Black Forest Cake by Lena of Frozen Wings

31. Low Sugar Coffee-Choco Facarons by Qiting93 of Misadventures of Fat-free Baking

32. Peanut Butter Cookies with Chocolate Drizzles by Coraine of Life is like a Long Journey

33. The Craze by Jess of J3ss kitch3n

34. Chocolate Fudge Cake with Light Whipped Ganache by Jean of Need More Noms

35. Little Bear Cake (小小熊蛋糕) by Rachel Hei of ~温馨小厨~

36. Orange Chocolate Cheese Tarts by Cindy of Yummylittlecooks

37. Chocolate Brownies by Lisa of From My Lemony Kitchen...

38. Chocolate Chesnut Cake by Cathy of Cathy's Joy

39. Mini White Chocolate Loaf by Li Ying of Happy Flour

40. Chocolate-Bottom Banana Squares by SSB of Small Small Baker

41. Non-Bake Flourless Biscuit Cake by Cheah of No-Frills Recipe

42. Chocolate Velvet Cupcakes with Meringue Frosting by Wai Fong of Fong's Kitchen Journal

43. Chocolate Ice Cream, Philadelphia Style (巧克力冰淇淋) by Esther of 我的厨房乐园

Chocolate Almond Toffee by KK of My Food Affair

44. Ultra Rich Chocolate Ice-Cream by Veronica of Peng's Kitchen

45. The Chewy by Jean of Need More Noms

46. Chocolate Chip Muffins by Esther of x3Baking

47. Chocolate Polo Buns by Cathy of Cathy's Joy

48. ReRe Chocolate Hazelnut Cake by Eileen of Hundred Eighty Degrees

49. My Cake Pops by {L} of Obsessedly Involved with Food

50. Easy Nutella Chocolate Brownies Cuppies by Alice of I Love.I Cook.I Bake

51. Easy Chocolate Fix - Chocolate Madeleine by Aimei-SG of My Baking Cottage

52. Chocolate Chiffon Cake by Spear of My Baking Milestone

Spongy Chocolate Sponge Cake by DG of Tested and Tasted

53. Chocolate Peanut Butter Tarts by Jane of Passionate About Baking

54. Chocolate Marble Loaf Bread by Vivian of Vivian Pang Kitchen

55. Chocolate Mousse Bombes by Ann of Anncoo Journal

56. Fluffy Soft Steam Buns & Chocolate Swirl Mantou by Bee Bee of HoneyBeeSweets

57. Chocolate Banana-Pumpkin Cake by Vivian of Vivian Pang Kitchen

58. Chocolate-Bottom Banana Square by Wendy of Wen's Delight

59. Mayonnaise Chocolate Cake by Reena of Blessed Homemaker

60. Hazelnut Chocolate Torte by Helen of The Dessert Fanatic

61. Bitter Sweet Brownies Cookies by Gertrude of My Kitchen Snippets

62. Steam Moist Cake by Jasmine of The Sweetylicious

63. Chocolate Swiss Roll (巧克力蛋糕卷) by Rachel Hei of ~温馨小厨~

64. Nutella Cupcakes by Wendy of Wen's Delight

65. Japanese Dark Pearl Chocolate Chiffon Cake by Joceline of 爱生活 ~ My Life

66. Matcha and Chocolate Cake by YL of Muimui25

My Favourite Chocolate Muffins by Stephanie (Musketnuss) of I really take the Cake

67. Japanese Steamed Double Chocolate Cake by Ellena of Cuisine Paradise

68. Rich Chocolate Cheesecake by Jean of Need More Noms

69. Simple Chocolate Cake Pops by Jet of Slacker-Jet

Baked Chocolate Pudding by Mrs P of Meinekuechemrsp

70. Chocolate Banana Cake (巧克力香蕉蛋糕) by Tracylow of Tracylow1111

71. Thick & Chewy Chocolate Chips Cookies by Alice of I Love.I Cook.I Bake

72. Double Chocolate Chips Chiffon Cake by Eileen of Hundred Eighty Degrees

73. Mini Chocolate Gateau by Coraine of Life is like a Long Journey

74. Moist Chocolate Cake by Wendy of Wen's Delight

75. Chocolate Chocolate Chunk Cookies by Zhuoyuan of Baking Library

76. Condensed Milk Chocolate Pound Cake by Reena of Blessed Homemaker

Banana Marble Cake by DG of Tested and Tasted

77. New York Times Chocolate Chip Cookies by Eileen of Hundred Eighty Degrees

78. Chocolate Truffles by Coraine of Life is like a Long Journey

79. Mr Chocolate Napoleon by {L} of Obsessedly Involved with Food

80. Wonderous by Jess of J3ss Kitch3n

81. No-bake Cupcake Pop by Pei Hwa of Love Melody, Love Baking

82. Chocolate Chip and Double Chocolate Chunk Cookies by Pei Hwa of Love Melody, Love Baking

83. Chocolate and Fairy Cupcakes by Pei Hwa of Love Melody, Love Baking

84. Eggless Chocolate Brownies by Treat and Trick

85. Flourless Choco Hazelnut Cake by Cheah of No-Frills Recipe

86. Double Choco Muffins by Cathy of Cathy's Joy

87. Dulce de Leche Chocolate Brownies by Cindy of Yummylittlecooks

88. Chocolate Madeleine and Madeleine with Chocolate Coating by Wai Fong of Fong's Kitchen Journal

89. Chocolate Spiral Mantou by Vivian of Vivian Pang Kitchen

90. Black & White Mousse Cake by Sotong of Sotongcooks

91. Black-Bottom Banana Cake by Spear of My Baking Milestone

Chocolate Biscuit Cake by Mrs P of Meinekuechemrsp

92. Milo Double Chocolate Chips Muffin by Alice of I Love.I Cook.I Bake

93. Chocolate Orange Fruits Cake by Vivian of Vivian Pang Kitchen

94. Low Calorie Choco-Cookie-Dough Spread by Qiting93 of Misadventures of Fat-free

95. Chocolate Souffles by Agnes of Agnes Bakes

96. Steam Baked Chocolate Yogurt Cake (蒸烤巧克力优格蛋糕) by Angel of Cook.Love.Bake

97. Peanut Butter Truffle Brownies by Lena of Frozen Wings

98. Chocolate Mud Cake by Veronica of Peng's Kitchen

99. Lots of Chocolate Chunks Muffins by Zoe of Bake for Happy Kids

100. Triple Chocolate Brownies by Li Ying of Happy Flour

101. Boston Cream Cupcakes by Esther of X3Baking

102. Pantry Chocolate Cake by Esther of X3Baking

103. Chocolate Chip Muffins by Precious Moments

104. Chocolate Banana Muffins by Yvonne of Iceamericanos

105. Steamed Moist Chocolate Cake (湿润巧克力蛋糕 (蒸)) by Esther of 我的厨房乐园

106. Chocolate Marbled Loaf (巧克力大理石吐司) by Cathy of Cathy's Joy

107. Chocolate Banana Chiffon Cake by Bee Bee of HoneyBeeSweets

Double Chocolate Brownies with Fudge Sauce by Misa Akane of The Last Lemurisian

108. Cocoa Coffee Chiffon Cake by Yvonne of Iceamericanos

109. Black Bottom Cupcakes by Jean of Need More Noms

110. Chocolate Bottom Banana Squares by Jet of Slacker-Jet

111. Chocolate Bottom Banana Squares by Jasmine of The Sweetylicious

112. Banana Coffee Cake with Chocolate Chips Streusel by Gertrude of My Kitchen Snippets

113. Chewy Chocolate Chip Cookies by Zhuoyuan of Baking Library

114. Chocolate Mud Cupcakes by Zhuoyuan of Baking Library

115. Wicked Chocolate Squares by Jasline of Food is My Life

116. Choc-chip Raisin Tea Bread by Cheah of No-Frills Recipe

117. Chocolate Chip Madeleines by RPVN of Two Cherries on Top

118. Tofu Chocolate Pudding (豆腐巧克力布丁) by Esther of 我的厨房乐园

119. Viennese Chocolate Sable by Jane of Passionate About Baking

120. Black Magic Cake by Jasmine of The Sweetylicious

121. Chocolatey Brownies by Jasmine of The Sweetylicious

122. Chocolate Chip cookies by SSB of Small Small Baker

123. Chocolate Banana Chiffon (巧克力戚风) by 茄子 of 袅袅烘焙香

124. Classic Chocolate Cake (巧克力古典蛋糕) by 茄子 of 袅袅烘焙香

125. Viennese Chocolate Sable by 茄子 of 袅袅烘焙香

126. Victoria Chocolate Pudding Cake by Alice of I Love.I Cook.I Bake

127. Chocolate Banana Cupcakes (巧克力香蕉方杯 ) by Rachel Hei of ~温馨小厨~

128. Nigella's Chocolate Chips Muffin by Angel of Cook.Love.Bake

129. Chocolate Pudding Cake by Xiao Wai 小歪 of C'est Ma Vie

130. Zebra Cake by RPVN of Two Cherries on Top

131. Steamed Chocolate Mantous by Jane of Passionate About Baking

132. Chewy Chocolate Chip Cookies by Mabel Aw (non-blogger) - Recipe here

133. Double Chocolate Muffin with Yoghurt by by Mabel Aw (non-blogger) - Recipe here

134. No Butter Chewy Chocolate Chips Cookies by Coraine of Life is like a Long Journey

135. Steamed Chocolate Muffin by Xiao Wai 小歪 of C'est Ma Vie

136. Steamed Moist Chocolate Cake by Janine of Not the Kitchen Sink!

137. Rich Custard Puffs by Cathy of Cathy's Joy

138. Cat's Tongue Cookies (猫舌饼干) by Cathy of Cathy's Joy

Hedgehog Slice by Mrs P of Meinekuechemrsp

139. Mini Choco Flower Cake by Xiao Wai 小歪 of C'est Ma Vie

140. Chocolate Hazelnut by Xiao Wai 小歪 of C'est Ma Vie

141. Mini Yoghurt Popper by YL of Muimui25

142. Sour Cream Marble Chocolate Cake by Sonia of Nasi Lemak Lover

143. Chocolate Lava Cake by Zhuoyuan of Baking Library

144. Mini Chocolate Walnut Cake (核桃巧克力点心) by Xiao Wai 小歪 of C'est Ma Vie

145. Chocolate Hazelnut Oreo Cheesecake (冷冻榛子Oreo起司蛋糕) by Xiao Wai 小歪 of C'est Ma Vie

146. Chocolate Bottom Walnut Cake by Eileen of Hundred Eighty Degrees

147. Chocolate Banana Sponge Cake by Joceline of 爱’生活 ~ My Life

148. Fruit & White Chocolate Mousse Tart by Agnes of Agnes Bakes

149. Chocolate Mint Cheesecake by Ann of Anncoo Journal

150. Chocolate Layer Cake with Strawberry Jam Filling by RPVN of Two Cherries on Top

151. Chocolate Sweet Potato Doughnut with Almond Bits by Sherie of Maameemoomoo

152. Blondies by Esther of PaisleyPink

153. Single Serving Fat-free Fudgy-centred Mini-Choco-Cupcakes (Gluten-free & Vegan) by Qiting93 of Misadventures of Fat-free

154. Tiramisu Charlotte Cake by Spear of My Baking Milestone

155. Rose Shaped Marble Cake (送你一朵玫瑰之‘大理石玫瑰小蛋糕)) by Min of Min's Blog

156. Chocolate Pavlova with Strawberries by Aishahias of A Yummy Story

157. Chocolate Meringue Cookies by Eileen of Hundred Eighty Degrees

158. Chocolate Hot Fudge Pudding Cake by Bee Bee of HoneyBeeSweets

159. Steamed Chocolate Piggy Baos by Bee Bee of HoneyBeeSweets

Choc Chiffon with Choc Chips by DG of Tested and Tasted

160. Chocolate Pound Cake (翻糖巧克力磅蛋糕) by Esther of 我的厨房乐园

161. Cheesecake Bars with Chocolate Ganache by Aishahias of A Yummy Story

162. Triple Chocolate Fudge Cake by Precious Moments

163. 65°C Chocolate Wassant by {L} of Obsessedly Involved with Food

164. Chocolate-coated Cheesecake Alphabets by {L} of Obsessedly Involved with Food

165. Chocolate Butter Cookies by CraftiChrys of CraftiChrys Creation

166. Black Magic Cake by Sotong of Sotongcooks

167. Cocoa Hwat Kweh by Agnes (non-blogger)

Ingredients:

40g Rice Flour
160g Cake Flour
4g Baking Powder
110g Caster sugar
100g Water (30g hot water + 70g room temperature water)
60g Milk
4g Cocoa Powder

Methods:
- Combine the sugar and water together. Stir till sugar melted.
- Stir in the milk.
- Sieve the flours and baking powder together.
- Add the liquid into the dry ingredients. Stir till well combined.
- Spoon about 4-5 tablespoons of batter into a separate bowl. Add in the cocoa powder and stir till well combined.
- Spoon the plain batter into muffin cups, till about 3/4 full.
- Drop 1-2 teaspoons of cocoa batter on top.
- Place the cake in steamer (with the water boiling) and steam over high heat for 15 minutes.
- Switch off the fire and let the huat kweh stay in the steamer for another 5 minutes.

------------

168. Chocolate Banana Marble Chiffon Cake by Joceline of 爱’生活 ~ My Life

169. Mini Chocolate Square Cake ( 迷你四方巧克力蛋糕) by Xiao Wai 小歪 of C'est Ma Vie

170. Chocolate Raisins Cookies (巧克力葡萄干曲奇) by Xiao Wai 小歪 of C'est Ma Vie

171. Rich Cocoa Pudding (香浓可可布丁) by Xiao Wai 小歪 of C'est Ma Vie

172. Steamed Banana Chocolate Rice Cake 蒸巧克力香蕉蛋糕 by Xiao Wai 小歪 of C'est Ma Vie

173. Chocolate Souffle (巧克力舒芙里) by Xiao Wai 小歪 of C'est Ma Vie

174. Peanut Butter Snickers Cookies by Wendy of Wen's Delight

175. Chocolate Chocolate Chips Buttermilk Pancakes by Alice of I Love.I Cook.I Bake

176. Coffee Cream Brownies by Lina of Crustabakes

Now we ahead to Aspiring Bakers #8 – Bread Seduction (June 2011) and will be hosted by Jasmine of The Sweetylicious. For more details hop over to her blog HERE for full details :)

PS : Incase of I missed out your entries, please do not hesitate to drop me an email at testedandtasted@gmail.com

Please remember to revisit my blog tomorrow for the LUCKY WINNER. Kindly check your lucky number given to each entry (applicable to Singapore and Malaysian mailing addresses only).
Good Luck! :)

Choc Chiffon with Choc-chips

2011-05-31T10:03:00.000+08:00

To all chocolate lover like me, another tasty recipe that yield moist, light & fluffy chocolate chiffon cake, shared by Hearty Bakes, and here I am submitting Aspiring Bakers #7 – Chocolate Delight (May 2011).

Source : Chiffon Cake Book via Hearty Bakes.

Ingredients:
A.
100 gr Couverture Chocolate (chopped)
10 ml Corn oil

B.
3 Egg yolks
20 gr Sugar

C.
40 ml Water

D.
60 gr Cake flour
10 gr Cocoa powder
½ tsp Baking powder

E.
5 Egg whites
40g Sugar

F.
2-1/2 tbsp Choc-chips

Method:
- Double boil to melt (A). Stir till smooth.
- Preheat oven to 170 deg C
- In another bowl, whisk (B) till pale in colour. Add in melted choc (A) mixture, add (C) stir till combine.
- Add in (D), fold till mixture well-mixed.
- In another bowl, whisk egg whites till frothy, add sugar. Whisk till soft peak.
- Fold gently 1/3 whites with chocolate mixture, then fold it back to balance of whites.
- Add in (F) to the batter, mix well.
- Pour batter into 7” cake pan or 20 inch chiffon tube pan.
- Bake for 40 mins or until cooked.
- Remove from oven, invert cake onto table until completely cooled.

I love chocolatey / dark colour of chocolate cake, however, here mine not so dark compare to hers. Anybody maybe would like to share on your experience or tips on how to get a darker chocolate cake.
PS: She used Varlhona Bitter chocolate while I used Couverture chocolate.

Banana Marble Cake

2011-05-18T10:07:00.001+08:00

I knew I had to bake it when I saw it on Roz's blog. Finally, I baked this cake Last Saturday, brought it to RC’s house as she had small gathering events. Everyone love the cake, so do I :) The cake was soft & moist. Thanks Roz for sharing this wonderful recipe.

I am submitting this to Aspiring Bakers #7 – Chocolate Delight (May 2011)

Source : FRD_MakLang via HomeKreation

Ingredients:
185 gr Butter
160 gr Sugar
3 Bananas – mashed (I used 200 gr)
1 tsp Vanilla Essence
3 Eggs

250 gr Self-raising flour
¼ tsp Baking soda

100 gr Cooking chocolate – Melted
½ tsp Chocolate Paste (optional)

Method:
- Preheat oven to 180C
- Cream butter and sugar until pale & fluffy.
- Add in mashed banana & Emulsifier. Beat in egg one by one.
- Fold in flour+baking soda mixture gradually until well mixed.
- Divide the batter into two portions, add one portion with chocolate & chocolate paste,
mix well.
- Pour alternately plain & chocolate portion into 8 inch greased tin.
- Bake for 50 mins or until cooked.

I baked in wrong size tin (11 inch) …. but definitely bake this again in correct size tin :), so ... to be able get a nice high & visible marble cake :)

Spongy Chocolate Sponge Cake

2011-05-14T08:53:00.000+08:00

Just want to share on the chocolate sponge cake that I recently used for my last baking on Oreo Cheese Chocolate Layer Cake and Cake Pops. I like the cake, cause it soft, fluffy & have spongy texture. You may also see Nasi Lemak Lover and Kitchen Corner on their sharing for this cake :)

I am submitting Aspiring bakers #7 – Chocolate Delight (May 2011)

Source: FoodHouse8 via Everything4Sweets

Ingredients:
32 gr Vegetable Oil
21 gr Cocoa powder

203 gr Whole eggs
32 gr Egg yolks
135 gr Caster sugar
1 gr Salt
21 gr Glucose
106 gr Cake flour (I substituted 10 gr cocoa powder to get darker cake)
1 gr Baking soda
21 gr Milk

Method:
- Warm vegetable oil and mix in cocoa powder until well mixed and dissolved.
- Preheat oven to 180C
- In a large mixing bowl, beat whole eggs, egg yolk, caster sugar and salt and beat on high speed until foamy and about doubled in volume.
- Add in glucose and continue beat on medium speed until ribbon stage.
- Sift flour and baking soda over beaten egg mixture. Mix in flour on low speed for 3 seconds just to combine most of the flour. Fold in any remaining traces of flour with rubber spatula.
- Take 1/3 of the batter and add it into the cocoa powder-vegetable oil mixture to lighten the mixture, mix well. Pour in the chocolate mixture to the remaining batter, together with the milk and fold until well incorporated.
- Pour in a 9” round pan and bake for 35 minutes or until cook.

Here is the tutorial video:

Durian Cheesecake with Chocolate Fudge

2011-05-04T09:58:00.001+08:00

Talking about great combination! Who can really resist when chocolate, cheese & durian all mixed in together. I bookmarked this recipe sometimes ago, made it to let my family and friends tasted it. It was delicious, everyone just love it! Thanks to Ellena - Cuisine Paradise for her heavenly match recipe that now I have a chance to present it to you :)

I am submitting Aspiring Bakers #7 – Chocolate Delight (May 2011)

Ingredients For Crust:
225-250 gr Oreo biscuit, finely crushed
150 gr Unsalted butter, melted and cooled

Method:
- Use a large sheet of aluminum foil to wrap the base of a 7" x 7" square cake ring.
- Slowly drizzle in the melted butter into the biscuit crumbs then stir till the mixture it's almost combined press into cake ring and chill in the fridge until firm. (or put in the freezer about 30 mins).

Ingredients For Durian Fillings:
50 ml Boiling water
1 Tbsp Gelatin powder
250 gr Cream cheese
70 gr Caster sugar
250 gr Durian flesh
125 gr Plain yogurt
200 gr Non-dairy Whipping cream

Method:
- Dissolved the gelatin powder in 50ml boiling water and set aside.
- Beat the cream cheese and sugar until creamy and light, then add in the durian flesh and continue to beat until well combined.
- Next pour in the melted gelatin mixture and yogurt then stir till combined.
- Lastly pour in the whipping cream and slowly stir till the mixture is creamy and well mixed (if you prefer smooth texture, I would suggest mix it with mixer).
- Pour the mixture into the prepared biscuit base tin and chill for at least 3 hours or overnight then proceed to the chocolate fudge.

Ingredients For Chocolate Fudge:
150 gr Semi bitter dark chocolate
100 ml Whipping cream
30 gr Unsalted butter

Method:
- Put all the ingredients in a pan/glass bowl over boiling water (or double boiler).
- Whisk the ingredients for 5 minutes or so until the fudge is smooth and glossy.
- Let the warm fudge cool down to room temperature before pouring into the firm cheesecake top and tap the cake a few times to release any air bubbles.
- Put it back into the fridge and let the chocolate fudge set for about an hour or so before cutting into slices and served.

Aspiring Bakers #7 – Chocolate Delight (May 2011)

2011-05-01T00:35:00.004+08:00

Wow! How time flies, now we are in Aspiring Bakers #7 …. Yeah!!!

Thanks to Jean from Noms I must that we all successfully said CHEESE, and it’s time for us now to indulge this month into .... chocolate delight.

I am hosting the Aspiring Bakers #7 – Chocolate Delight (May 2011), please do join in the fun and give your support for this event :)

If you are interested to find out what's on the previous ”Aspiring Bakers #6 – Say Cheese” entries, you can refer to the link HERE which is hosted by Jean from Noms I must.

Who can join?

Everyone! (if you do not have a blog, just send me a photo and recipe of your bake)

How to join?
Step 1:
You can make any chocolate related to bakes, hot or cold desserts for the month of MAY 2011.

Step 2:
Post it on your blog between 01 May 2011 to 31 May 2011.
Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book too.
Any entries that are posted outside the date range will not be accepted.
Any entries that do not include a recipe or link to the original recipe will not be accepted too.

Step 3:
Please mention that you are submitting your post to
Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted and link to this page.
Entries will not be accepted if the above title is not included.

Step 4:
Email to testedandtasted@gmail.com in the following format:

Your name or nickname:
Your blog name: (omit this if you do not have a blog)
Name of your bake:
URL of your post:
Attachment of your photo in your email (One photo for each entry and to be less than 500kb).

Please email for each entry. Put "Aspiring Bakers" as your email subject. You can submit more than 1 post.

In conjunction for my hosting of May “Aspiring Bakers – Chocolate Delight” theme, there is a small giveaway
"100 Best Delicious Chocolate" recipe book for ONE lucky winner (open to Singapore & Malaysian addresses only).

Each participant can submit more than one entry. Each entry provides you one chance to win in the lucky draw. The lucky winner will be announced on 02 June 2011.

Japanese Cheese Cake

2011-04-27T10:28:00.001+08:00

A cotton soft cheese cake and I am submitting this post to Aspiring Bakers #6 : Say Cheese! (April 2011) by Jean from Noms I Must

Source : Springhill Cake

Ingredients (in half recipe):
125 gr Cream cheese
25 gr Butter
50 ml Fresh milk

30 gr Cake flour
10 gr Corn flour
3 Egg yolks
1/2 tbsp Lemon juice
1/8 tsp Salt

3 Egg whites
1/8 tsp Cream of tartar
70g fine granulated / caster sugar

Method:
- Preheat oven 160C.
- Melt cream cheese, butter and milk over a double boiler. Cool the mixture.
- Beat in egg yolks, salt and lemon juice. Fold in flour and mix well.
- Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
- Pour 1/3 egg white batter into cheese batter, then pour into egg white batter, mix well. - Pour into greased 6 inch round cake pan (don’t forget cover outer layer of pan with aluminum foil)
- Bake in a water bath for 1 hours or until set or golden brown. (Turn off the oven and leave it cool down in the oven with door ajar, this to prevent it from sinking)

Cake Pops

2011-04-24T16:09:00.003+08:00

As I mentioned earlier that I was very busy with the office workload for this month. I didn't have much time to make cake for my youngest one for his birthday celebration at his kindergarten, so thinking of easier way ... just to give small goodie snacks, which I can think of is "Cake Pops".

Get the idea from Bakerella and few tutorial videos from YouTube. Or you may check on recently fabulous cake pops that Anncoo , Shirley and Cathy made. I made this last week, and I was in rush while making this, so I didn't manage to get my cake stand like a cake pop. I only refrigerated for 15 minutes (as per instruction on the video), and quickly dipped into the chocolate, then my cake fell off from the stick. Hahahahaha ... that's why at the end I just gave up and put on top of the cupcake paper :)

Here the recipe that I prepared:

Chocolate Sponge Cake - recipe here

Frosting - Nutella butter cream:
75 gr butter
15 gr icing sugar
25 gr nutella

Method:
Cream butter & icing until pale & creamy. Add in Nutella until well incorporated.

Chocolate converture - 200 gr (melted by double boiler or microwave)

Topping - chocolate rice, nuts, other food sprinkles

How to make the cake pop:
- break the sponge cake into crumbs (by hands or mixer)
- add frosting to your crumbs, mixed it until you get soft dough
- roll in to cake balls
- rest & refrigerate 15 mins
- dip a bit of lollipop stick into melted chocolate, then stick it into cake balls
- rest & refrigerate until cold and hardened (I only refrigerate 30 mins, that's why it slipped off :) ... but according to Anncoo at least 30 mins in the freezer or rest overnight in the refrigerator)
- Carefully immerse the entire cake ball to the melted chocolate, tap lightly or rotate until
the excess chocolate falls off.
- Decorate it with food sprinkles
- Stick the pops in a styrofoam block to dry or leave it in the fridge.

Individual wrapping ..... and ready to distribute :)

Other pictures:

Useful basic tutorial videos:

Steamed Black Sesame Sponge Cupcakes

2011-04-20T17:17:00.000+08:00

I don’t want to miss NCC Bolkus Event, made these steamed sponge cupcakes (Bolu Kukus) early in the morning for the breakfast. As I’m looking for the recipe in small scale, search thru NCC then I found NCC’s Bolu Kukus 200. This is my first time making this, very glad with the result.

You may check out here for other fabulous steamed sponge cupcakes recipe.

Source : Bolu Kukus 200 – NCC

Here’s some modification recipe,
Ingredients:
1 Egg
120 gr Cake flour
75 gr Caster Sugar
100 ml Sprite (or other carbonated drinks)
½ tsp Emulsifier (or sponge gel)

1 tsp Black sesame paste or other flavour

Method:
- Prepare the steamer until hot
- Beat egg, flour, sugar, sprite and sponge gel until thick.
- Take 1/3 portion of the batter, mixed with black sesame paste.
- Pour the batter until half in the cupcakes mould, then 1 tsp black batter, continue with 1 tsp white, and finally with 1 tsp black batter. Fill upto 90%.
- Place it on the steamer and steam with medium fire for 15 minutes. (Do not open the lid during the steamed process).

Here is the look when I covered my steamer lid with the napkin cloth, just to prevent the water drip into the cake.

................ Voila .................
Aren’t you happy to see those smiley sponge cupcakes?

Happy Baking for those want to try this :)

Oreo Cheese Chocolate Layer Cake

2011-04-14T09:05:00.000+08:00

We celebrated my boys’ birthday earlier instead of this week. This time, they never requested any fancy cake, so I also decided just a very simple decoration ( …. too lazy to think , it's just an excuse ... from this lazy mommy) ... :)

Here are the combinations of the cake:
1. Chocolate Sponge Cake … recipe here
- I want darker cake, so I substituted 20 gr cake flour to cocoa powder, so total cocoa powder used 41 gr.

2. Oreo Cheese Cotton Cake …. recipe here
- I want something light on the cheese cake, so I substituted cheddar cheese to cream cheese. Added 7 pcs crush oreo cookies w/o cream in the batter.

3. Swiss Meringue Cream Butter Cream …. recipe here

The cake well received and enjoyed by all. As I was busy cutting the cake, just lucky still remembered to snap a slice cake before I ate it up :)

Carrot Cake with Cream Cheese Frosting

2011-04-05T10:15:00.001+08:00

I’ve been searching for nice carrot cake recipe, thanks to Min for sharing this wonderful recipe. The cake was really moist & absolutely delicious, except … I didn’t get the correct consistency on the cream cheese frosting. It was easily soften, maybe it was due to reducing the amount of sugar. I definitely will make this again, however, I may apply the cream cheese frosting a bit thinner next time :)

Source : All recipes.com via Min's Blog

Ingredients:
2 Eggs
150 ml Vegetable Oil
100 gr Sugar (I used Brown Sugar)
1 tsp Vanilla extract
125 gr All-purpose flour
1 tsp Baking soda
1 tsp Baking powder
1/4 tsp Salt
1 tsp Ground cinnamon
165 gr Grated carrots
55 gr Chopped pecans (I used walnuts)

55 gr Soft Butter (I used Hard Butter)
115 gr Cream cheese, softened
240 gr Icing sugar (I used only 200 gr)
½ tsp Vanilla extract
Chopped pecans / walnuts

Method:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 8x8 inch pan.
- In a large bowl, beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting:
- In a medium bowl, combine butter, cream cheese, icing sugar and vanilla.
- Beat until the mixture is smooth and creamy. Stir in chopped pecans.
- Frost the cooled cake.

I am submitting this post to Aspiring Bakers #6: Say Cheese! (April 2011) by Noms I Must

Here, I would like to say thank you to Mui Mui for passing me this lovely award :

Orange - Heart Jelly Cheesecake

2011-03-30T03:57:00.006+08:00

Another fruity dessert ! Instead of strawberry, I substituted with ready peeled mandarin oranges. :) I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Bakericious.

Source : Aunty Yochana

Ingredients:
Biscuit base:
300 gr Digestive Biscuits
140 gr Melted Butter

Cheese Fillings:
1 block of Philidelphia Cream Cheese
10 gr Gelatine Powder
50 gr Sugar
125 ml Hot Boiling Water
1/2 tsp. Vanilla Essence

About 20 Mandarin Oranges (I used ready peeled in S&W brand)

Topping:
1 box of Crystal Jelly Crystals – Orange flavour
250 ml Hot Boiling water
250 ml Cold water

Method:
- For biscuit base: Blend biscuits until fine and then mix with melted butter and mix thoroughly.
- Press into a 10" Square tray. Chill in the fridge to let it harden.
- For filling: stir gelatine powder, sugar with boiling hot water until it dissolves.
- Cream ‘cream cheese’ and vanilla essence till creamy, add in gelatine mixture gradually and cream until smooth. Pour on top of chilled biscuits.
- Arrange orange slice on top of cheese fillings. Put into the fridge to let it set. (Preferable 2-3 hours)
- For topping: dissolve Jelly in hot water then pour in cold water and stir well. Let it completely cool.
- Pour over the set cream cheese filling and put into the fridge again to let it set until firm.
- Slice and enjoy!!!

I was thinking that I was quite lucky to be able to do it smoothly, but ... hahahaha ... wrong at all! See the below picture. I never expected that my baking tin actually leakage when I poured the jelly onto the cheesecake. Really worry the whole jelly flush out, quickly put in the freezer to let it faster set, and the end result still looked acceptable, even though the jelly part could be higher & nicer.

( Lesson learn today : make sure your tin no leakage if you want to try this :) )

You may check on Happy Home Baking & The Sweetilycious sharing their experience making this.

Other pictures:

One Lovely Blog Award II

2011-03-30T02:01:00.004+08:00

I would like to apologize not being updated my blog these few week. Received the below award first from Lena about two weeks ago, then Edith & Honey Boy. Thanks to all for dedicating this award to me :).

Here are rules to abide accepting this award :
1. Post linking back to the person that gave you the award
2. Share 7 random things about yourself ( I skip this as posted earlier )
3. Award 15 recently discovered blogs
4. Drop them a note and tell them about it.

As there are lots of wonderful blogs out there, and some of you may have got it, so I will try to pass this lovely award (hopefully to the one that have not yet received this before :) ) to:

     1. Alice from I Love. I Cook. I Bake
     2. Blessed Homemaker
     3. Eelin from The Batter Baker
     4. Jane from Passionate about Baking
     5. Jessie from Hearty Bakes
     6. Joyce from Chunky Cooky
     7. Judy from A Busy Gran's kitchen
     8. Neyeeloh from 我的厨房乐园
     9. Olivia from Food .. Love .. Passion
   10. Pei Lin from Dodol & Mochi
   11. Pook from DailyDelicious
   12. Quay Po Cooks
   13. Shirley from e 起打开幸福滋味
   14. Shirley from Kokken69
   15. Wendy from Wen's Delight

Blueberry Orange Muffins

2011-03-17T01:02:00.000+08:00

I’m currently super busy with my office work load until almost no mood to bake. Flipped thru my long baking list and glad I found this super easy recipe. Actually I baked this few weeks ago, but only got chance to post it now. The combination of both orange & blueberries matched really well that made you can’t just stop eating it and one cupcake is never enough :)

I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Bakericious.

Source : Food 4 Tots & Anncoo Journal

Ingredients:
250 gr Plain flour
3 tsp Baking powder
pinch of salt
120 gr Castor sugar
2 Large eggs (at room temperature)
4 tbsp Fresh orange juice
2 tsp Orange Zest
180 ml Extra light olive oil/sunflower oil
1 tsp Vanilla extract
160 gr Greek yogurt or plain yogurt
125 gr Frozen bluerries (1 punnet)

Method:
- Preheat oven to 190C
- In a mixing bowl, sieve flour, salt and baking powder, mix well. Set aside.
- In a separate bowl, gently whisk together the eggs and sugar together, then add Greek yogurt, vanilla extract, orange juice, zest and oil until it is combined. Be careful not to overbeat the mixture.
- Add the wet mixture into the dry ingredients. Use a spatula (I used fork to mix), combine the ingredients with fold in method until they are well combined and no traces of flour. Stir in blueberries (used spatula) and mix well. Do not over-mix the batter. The batter should be thick ("spoonable" not "pourable").
- Use a spoon to scoop batter into muffin cups or transfer the batter into a piping bag and pipe into the muffin cups until each cup is 80% full.
- Bake for 20-25 mins.

Green Tea Souffle Swiss Roll

2011-03-01T10:10:00.001+08:00

Another unique step to make swiss roll, which required cooking butter and flour first before mixing with other ingredients. I read lots of good recommendations on this roll from “OKASHI” book, texture of the cake is light and soft. Thanks Wen for sharing this great recipe.

So coincidence, my first post in March have strawberry, then I am submitting this post to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Bakericious.

Recipe adapted from Keiko – Okashi via Wen’s delight

Ingredients:
1 no - Egg
3 nos - Egg yolks
1 tsp - Vanilla

35 gr - Unsalted butter
60 gr - Top flour (sifted twice)
5 gr - Green tea powder (sifted with the flour)

60 gr - Fresh milk

3 nos - Egg whites
85 gr - Castor sugar

100g - Whipping cream (I used non dairy)
2 tsp - Castor sugar (I omitted)
Strawberry (optional)

Method:
- Preheat oven 180 deg C (my oven I baked in 200C) / Line 11" square cake pan (28cm x 28cm) with parchment paper
- Combine egg, egg yolks and vanilla in a small bowl and beat lightly. Set aside.
- Place butter in a small saucepan and heat gently until melted. Add flour to melted butter and cook through. Transfer the mixture to a mixing bowl, then add egg mixture a little at a time with a spatula till a smooth batter. Add milk and mix to incorporate. Strain the batter and set aside.
- Whisk egg white in a clean bowl and beat till foamy. Add half the sugar and continue beating for a few mins, then add remaining sugar and beat till stiff peak.
- Add 1/3 meringue into egg mixture (2) and fold in lightly, then add remaining meringue and fold till just incorporated. Pour batter into the prepared pan and spread evenly with a scaper. Bake for 20 mins.
- When is done, remove from pan and place in a big plastic bag to cool (I let it cool on top of the baking paper, which cover by plastic cling wrap for 2-3 hours) .
- Whip cream and sugar in a chilled mixing bowl till stiff peak.
- Spread the whipped cream on the cool soufle and sprinkle chopped strawberry all over. Gently roll it up into swiss roll. Chill to set before serving.

Homemade Pizza

2011-02-24T17:35:00.001+08:00

I made simple pizza last weekend. Browsing thru internet and finally decided on this. The texture was soft, good taste and easy to make. I only used normal ketchup sauce for the tomato paste, added diced ham, sausages, mushroom and pineapple. Finally sprinkle cheddar & mozerella cheese on top.

Pizza Base Recipe from 专业面包甜品制作 via Fatmum

Ingredients:
115 gr Bread flour
115 gr Plain flour
5 gr Salt ( I only used ½ tsp )
20gr Oil
1/2 Egg

115g Warm water
4 gr Yeast
½ tsp Sugar

Method:
- Dissolve Yeast and sugar into warm water until bubbling (or around 5-10 mins)
- Mixed all ingredients together.
- First proofing @ 2hrs ( I only proof for 1 hours) or till 2.5-3 times the size.
- Second proofing 30mins.
- Bake in preheated oven of 200C for 20mins or till golden brown.

Yield : 2 pcs 10 inch pizza base

If you bored just to make standard size pizza, and you want a bit challenge … try make cheesy bites surrounding the pizza, you may hop to Fatmum’s blog and see how creative she is.

Stained Glass Cookies

2011-02-14T13:20:00.001+08:00

Today is Valentine’s Day, I would like to say Happy Valentine’s Day to all of you. Have you say it to your love ones, family and friends?

Say it out loud if you have not :)

I am submitting this post to Aspiring Bakers #4: Love In The Air (Feb 2011) hosted by Cuisine Paradise

Recipe adapted from Martha Stewart Holiday Cookies 2005 via E's Joie

Ingredients:
300 gr All-purpose flour, plus more for work surface
1/4 tsp Coarse salt
1/2 tsp Baking powder
110 gr Unsalted butter
225 gr Sugar
1 large egg
1 tsp pure vanilla extract
7 ounces assorted clear colored hard candies, colors separated and finely chopped (about 30)

Methods:
- Preheat oven to 325F / 160C.
- Sift together flour, salt, and baking powder into a large bowl; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.
- Add egg; mix until smooth, 1 minute.
- Reduce speed to low. Add flour mixture, and mix until combined.
- Stir in vanilla. Wrap dough in plastic, and refrigerate until cold, about 45 minutes.
- Roll out chilled dough on a well-floured surface to a little more than 1/8 inch thick. Cut out shapes using a cookie cutter. Using a metal spatula/jam knife, space 2 inches apart on baking sheets lined with parchment paper. Using the tip of a paring knife, make a cut out in center of each cookie for candy filling.
- After ready cutting all the cookies, refrigerate with the baking pan about 10-15 minutes.
- Once refrigerate, bake it for 6 minutes, taking out to fill with the cut out candies, baked for another 3 minutes to check whether the candies fill up the cookies, if not then add more candies. Don’t try to overfill the cut-out with candies otherwise they will flow out and create a stain outside
- Bake cookies until candy has melted and completely filled cutout and cookie edges are just starting to turn pale golden brown. Do not let the cookies brown, or the candy centers may become bubbly.
- Let cool completely on sheets on wire racks. Allow the cookies to cool slightly on baking sheet (for the candies to set) before transferring to wire rack for cooling. Use a metal spatula to remove cookies from parchment. Cookies can be stored in airtight containers at room temperature up to 5 days.

Yields : 3 dozen cookies

Other pictures :

Soft Walnut Chocolate Cake

2011-02-08T12:03:00.000+08:00

This recipe caught of my eyes because of the method which is something different to the usual way of making butter cake. Here, all the ingredients are beat at one go and later mix with the creamy butter. It really yielded soft & light cake in texture and the cake was well received by my family and friends.

Source : Delicious Cakes - Amy Heng

The ingredients:
A.
6 cold eggs
40 ml cold water
1/2 tbsp ovalette
200g caster sugar

250g cake flour
1 tsp baking powder

B.
250g butter
1 tsp vanilla essence

C.
100g chopped walnuts
150g chocolate rice

Method:
- Line and grease a 10" square tin. Preheat oven at 170 degree.
- In a mixing bowl whisk the eggs, cold water, caster sugar, ovalette and the flour at top speed until the mixture turn thick and fluffy. Leave aside.
- In another bowl, beat the butter and the vanilla until light and creamy.
- Mix the creamy butter and the egg mixture together until well blended.
- Lastly add in the chopped walnut and chocolate. Pour into the prepared tin and top with the remaining chocolate rice.
- Bake in preheated oven for 40-50 minutes or until well done

Lapis Legit II

2011-02-02T16:34:00.000+08:00

This year, you don't see me baking any cookies, it's because I baked most of the same cookies as last year. Baking kueh lapis is a must too .... heeheehe ... just ignoring extra calories & choresterol from the cake during this festive season. The recipe you can find here.

Here's wishing all

a Happy

and

Prosperous Chinese New Year!

Homemade Passion Fruit Syrup

2011-01-27T12:11:00.000+08:00

Passion fruit juice is one of my family favorite juice, so during CNY I will normally made homemade passion fruit syrup. This syrup drink has a refreshing aromatic flavour and it will also be the best alternate drinks to your guest :) I ever use this syrup for chiffon too, see here :)

Ingredients:
1 kg Passion Fruit
100 ml water
400 gr sugar

Method:
- Halve passion fruits and scoop out the pulp.
- Place it to blender and blend for a second (be careful not over blend it, it will spoil the seed). Strain it, set aside this first passion fruit juice to use it later.
- Add water to the pulp strained, then blend for a second again. Strain it.
- Bring to the boil this second passion fruit juice to cook with the sugar. No need to stir, wait it boil and bubbling. Add the first strained juice and boil for a minute. (not too long, as not to spoil the fruit flavor)
- Switch off the fire. Let it cool, before pour into sterilized bottles.
- Keep the syrup in the fridge, it can last up to 2 months.

How to serve the passion fruit juice:
- Mix 3-4 tbsp passion fruit syrup with 200 ml water.
- Ready to serve.

Step-by-step pictures:

“Passion fruit is rich in carbohydrates, proteins, vitamins such as A, B and C and minerals such as iron, calcium and water. Not only this, the tangy fruit also has laxative properties and helps in the removal of uric acid. As per a latest research, passion fruit can help in lowering blood pressure and treating asthma.”

(Source : Buzzle.com)

CNY Green Pea Cookies

2011-01-18T10:06:00.002+08:00

Eating these cookies are simply yummy compare to just the original green peas. This time, I bought ready pack grinded green peas from Sun Lik, so much easier compare to the first time I made this, which I grinded it myself.

By using the same recipe, they still have similarity in taste. However, the ready grinded package, yield more oily dough that made the cookies more weak in structure, crumbly and melt in the mouth texture.

The next batch I’m gonna make, I will increase the proportion of the flour.

Recipe adapted from "New Year Cookies" by Alan Ooi
Ingredients:
130 gr fried green peas, grinded
150 gr plain flour
130 gr icing sugar (I reduced to 90 gr)
1/4 tsp salt
100 gr oil

Method:
- Preheat oven to 170C
- Place all the ingredients, except oil into a mixing bowl, mix well.
- Add oil and combine to form dough.
- Roll dough into thin sheets and cut out cookies.
- Bake for about 15 - 20 mins or till cooked.
- Cool completely before storing

I am submitting these cookies to Aspiring Bakers #3: My Favourite CNY Cookie (Jan 2011), hosted by J3ss Kitch3n.

Banana Loaf

2011-01-13T10:11:00.000+08:00

This is another great recipe using sour cream, which shared by Edith – Precious Moments. Actually, I was lucky to try it before I baked it :), that when Edith baked it on our last bloggers gathering.
And guess what ??? It seemed so fragrant and delicious that it was finished up first among the food items. :)

Recipe source: Small Cakes - Roger Pizey

Ingredients:
2 Bananas, mashed or puree
150 gr Unsalted butter
230 gr Castor sugar
50 gr Ground hazelnuts (I used ground almonds)
2 Eggs, lightly beaten
175 gr Plain flour
1 tsp Salt (I used only ½ tsp)
1 tsp Baking soda
1 tsp Baking powder
133 gr Sour cream

Method:
- Greased and lined a 18x7x8 cm deep loaf tin.
- Preheat oven to 170 degree.
- Cream butter and sugar till light and fluffy.
- Add in ground hazelnuts and followed by eggs.
- Sift in the flour, salt, baking soda and baking powder and mix well together.
- Mix in the sour cream and finally add in the bananas.
- Pour into pan and bake for 30 mins or until cook.

Chocolate Chips Sour Cream Marble Cake

2011-01-06T11:19:00.000+08:00

Maybe some of you familiar with this cake, right? Thanks to Honey Bee, who is sharing this wonderful recipe. I don't have any bundt pan yet, so I baked the cake using my wheel pan, which I used to bake Golden Raisin bread. The cake has been good reviewed and recommended by Bakericious, Passionate about Baking, Hearty-Bakes and Wen’s Delight. So, for you that have not try this ... what are you waiting for? :)

Chocolate Paste
3 tbsp cocoa powder
3 tbsp hot water

Cake Batter
1 cup (250 gr) Unsalted butter, room temperature
2 cups (450g) Caster sugar (I reduced it to 350g)
4 large eggs
2-1/2 tsp vanilla extract
1-1/2 cups (210 gr) sour cream
3 cups (420 gr) all purpose flour
2-3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup miniature chocolate chips (I used 100g)

Method:
- Preheat the oven to 180C.
- In a small bowl, mix the cocoa powder and the hot water together to make a smooth paste.
- In a large mixing bowl, cream the butter and sugar together till light and fluffy. Blend in the eggs and then vanilla. Then add in the sour cream, and scraping the bottom of the mixing bowl to make sure it is evenly combined.
- Fold in the flour, baking powder, baking soda, salt and blend well. Lastly, mix in the chocolate chips or chopped chocolate chunks into the batter and mix well.
Remove 1/3 of the batter and mix in the chocolate paste in to it.
- Spoon in big scoops of vanilla batter into the bundt pan and alternating with some spoons on chocolate batter as well to create the marble effect. Repeat till all the batter has been put in.
- Place in the oven to bake for 40 to 50 minutes, depending on your oven. Bake till golden brown and the tester comes out clean. If the top of the cake browns too quickly, cover with foil first until done.
- Once baked, remove from oven and let cool on rack for 15 minutes, then remove from pan and let cool completely.

Crunchy Chocolate Chips Cookies

2010-12-24T17:53:00.006+08:00

I love making homemade cookies to give out as gifts for the christmas. When Bakertan gave away these cookies during previous bloggers' gathering, my family, especially my children simply just loved it. If you're looking for a crispy or crunchy cookie, this recipe is a very good choice. I would like to make and share with others, then decided to make half in chocolate chips and half with M&M. Wrapped it nicely and ready to give away .... to friends and colleagues :)

Source : Baking Mum and Bakertan

Ingredients:
125 gr Butter softened at room temperature
75 gr Caster sugar
60 gr Brown sugar
1 Egg, light beaten
1 tsp vanilla extract or 1/2 tsp vanilla essence
150 gr Plain flour
45 gr Cornflour
1/2 tsp Bicarbonanate of soda (baking soda)
pinch of salt
170g Chocolate chips

Method:
- Cream butter with both sugars until pale & fluffy. Add egg and vanilla to butter mixture. Mix well.
- Sift flour, cornflour, bicardonate of soda and salt together. Add to creamed mixture, mixing to a soft dough. Stir in the chocoloate chips until well distributed.
- Chill dough for 30 minutes to firm it up. Shape dough into a small ball and flatten with fork or spoon heaped teaspoons of dough onto lined cookies trays, leaving some space between cookies dough. **
- Bake at preheated oven 180C for 20-25 minutes or medium brown.
- Carefully remove to wire rack to cool.

NOTE :
** To prevent cookies from spreading, freeze shaped cookie dough for 10 minutes (with the cookie tray/s).

This is my entry for the Christmas Giveaway hosted by Swee San of The Sweet Spot. You may hop over to her blog for the details on how to participate.

Which cookies do you prefer?
And do you have a favourite Christmas cookies to share?
I want to wish you all have a Happy Merry Christmas and Happy New Year 2011 :)

Crunchy Muesli Cookies

2010-12-21T13:47:00.001+08:00

Two weeks ago I baked chewy cranberries cookies, this week I baked something similar, but crunchy. :) Beside …... they are super easy to make, just mixing wet over dry ingredients and the results …...
simply great!
Here, I want to wish everyone a very Merry Christmas :)

Crunchy Muesli Cookies
Source : The Australian Women’s Weekly – Traybakes & Slices

Ingredients
1 Cup (90 gr) Rolled oats
1 Cup (150 gr) Plain Flour
1 Cup (220 gr) Caster sugar
2 tsp Ground cinnamon (I only used 1/2 tsp)
1/4 Cup (35 gr) Dried cranberries (I added 50 gr)
1/3 Cup (55 gr) Finely chopped dried apricot (I replaced with Golden sultana)
1/2 Cup (70 gr) Slivered almonds (I replaced with pistachios)
125 gr Butter, chopped coarsely
2 tbsp Golden Syrup
1/2 tsp Bicarbonate of Soda
1 tbsp Boiling Water

Method:
- Preheat oven 150C. Greased oven trays, or line with baking parchment.
- Combine, oats, flour, sugar, cinnamon, dried fruits and nuts in large bowl.
- Melt butter and golden syrup in small saucepan over low heat, add combined soda with boiling water. Stir warm mixture into dry ingredients.
- Roll level tablespoon of mixture into balls, place on trays 5 cm apart, flatten slightly.
- Bake cookies about 20 minutes. Cool on trays.

Colourful Jelly Pudding II

2010-12-16T11:11:00.005+08:00

I made this pudding two months ago. However, after uploaded the photos to computer, I change my mind to postpone the post and wait until today. Why? I like this pudding cause it has the X'mas colour, don’t you think so?

I bought pre-mix Red Man’s Konnyaku Jelly package to make colourful jelly ball (made this one day in advance), add white dragon fruits in it and transparent agar-agar used to make the pudding. You may see here for the ingredients and the jelly ball mould pictures.

This jelly pudding will be my second submission to Aspiring Bakers #2: Christmas! (Dec 2010) hosted by Passionate About Baking.

Chocolate Cranberries Oatmeal Cookies

2010-12-14T11:25:00.000+08:00

These cookies are really delicious and I think they would be great in the Christmas cookies exchange too. Thanks to Honey Bee for sharing these tasty cookies. Surprisingly it really have the chewy texture, very easy to get addicted to eat and almost non-stop hahahaha ….. You may also check on Wendy’s version, where she added some mixed nuts. I replaced cherries with cranberries, but I’m not too sure why my cookies spread out so much compare to theirs.

I am submitting these cookies to Aspiring Bakers #2: Christmas! (Dec 2010) hosted by Jane of Passionate About Baking

Ingredients:
227 gr Unsalted butter, room temperature
180 gr Caster sugar
200 gr Brown sugar
1.5 tsp Vanilla extract
2 Large eggs
225 gr all purpose flour
250 gr uncooked roll oats
1 tsp Baking powder
1 tsp Baking soda
3/4 tsp Salt
1 tsp Ground Cinnamon
150g Chocolate (70% cocoa), cut into small chunks (you can use chocolate chips)
100g Sweetened dried cherries (I used dried cranberries)

Method:
- In a large mixing bowl, beat the butter and both sugars till creamy. Add eggs, one at a time and beat well after each addition. Add vanilla extract and beat well again.
- Sift the flour, salt, baking power and baking soda and cinnamon. Add it to the egg mixture. Lastly add in the oats and stir well.
- If using chocolate chunks and cherries, add in the cookie batter and stir well. Chill dough for at least 2hours.
- Preheat oven to 180C. Place a sheet of parchment paper on baking pan and grease it.
- Take about 2 tbsp amount of cookie dough, roll round and place on baking pan. Make sure the cookie dough is placed about 3" apart from one another.
- Bake cookie for 13 to 15 minutes. Do not over bake the cookies, it is meant to be soft and chewy.
- Allow the baked cookies to cool on the rack before storing in air tight container.