Homemade Passion Fruit Syrup

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 :)

1 kg Passion Fruit
100 ml water
400 gr sugar

- 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

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
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

- 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

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

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

- 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

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)

- 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.