Pandan Slice Cheese Cakes

I am submitting this post to “Pandan –Little Thumbs Up” hosted by Joceline of Butter, Flour & Me, organized by Bake for Happy Kids and My Little Favourite DIY.


Source : Hanamemories with modification

150 gr Milk
4-5 pcs Pandan leaves
50 gr Butter
4 pcs Sliced cheddar cheese (cut into smaller pieces)
Pandan paste few drops for colouring

50g cake flour
20g corn flour
4 Egg yolks

4 gr egg whites
70 gr caster sugar
¼ tsp cream of tartar

- Preheated oven to 170C
- Blend the pandan leaves with milk, then squeeze to extract the juice. Discard the pulp.
- Melt pandan milk, butter and sliced cheese using low heat and stir until well incorporated. Remove from fire, set aside and leave to cool.
- Whisk egg whites, cream of tartar until foamy, add in sugar and continue whisk until medium peak form.
- Beat egg yolks in the separate bowl until thick & lighter. While keep beating the batter, add in cheese batter, then the flour slowly pour in. Mix until well combined.
- Sieve the egg yolks and flour batter into another clean bowl.
- Take 1/3 of white eggs batter to the cheese mixture, mix well.
- Then partially pour the cheese mixture to the remaining egg whites, mix until well combined.
- OPTIONAL : Take two spoons batter in separate bowl, mix with pandan paste to make marble looks.
- Pour into 7 inch round pan or cupcake moulds, wrapped with aluminum foil.
- Bake in water bath or bain marie at 170C for 20 minutes then change to 150C for 40 mins or until set and golden brown.
- Leave to cool in oven for at least 10 mins with open door ajar. Unmold the cake, leave it cool.
Yields : 22 pcs cupcakes size

Chocolate Ice-cream Mini Mooncakes

Quick and easy mooncakes to make, what you need only 2 ingredients : chocolate and ice cream. :)

200 gr Dark Cooking Chocolate
100 gr your favourite ice cream (here I used Oreo ice cream)

- Let the ice cream sit at room temperature so that it become soft.
- Melt the chocolate in double boil method, using small heat, until it completely melted.
- Spread thinly the chocolate into the mooncake mould, and make sure the chocolate completely covering the surface of the mould.
- Put the mould in the freezer for 5 minutes or until the chocolate harden.
- Take the chocolate mould out of the freezer. Finish filling 80% with the melted ice cream, remain with some room left at the top.
- Put the tray back into the freezer for 30 minutes or until the ice cream harden. Spread the remaining melted chocolate over the top and smooth with back spoon. Put it back to the freezer for 30 minutes.
- Then, turn the mould over and press or tap gently to remove the mooncakes.

Please note the below ingredients only for the below size of mooncake plastic mould, you may change slightly depend on the size of your mould.

Wishing All Happy Mid-Autumn Festival!

Old Fashioned Butter Cake

When I saw Catherine baked her old fashion butter cake in an unique pattern way, I bookmarked her recipe and finally got chance to bake it last weekend. Although the recipe uses a lot of eggs, you won’t really feel like you’re eating eggs :)  ... in fact it taste nice and has soft texture, moist and not too rich.

I baked half into marble, so the kids had more choices :)


250 gr  Chilled butter
130 gr  Castor sugar (I used 140 gr)
8 Egg yolks
1 tsp Vanilla extract
240 gr  Cake flour (sifted together with baking powder)
1 tsp  Baking powder
40 ml  Milk

8 Egg white
1/8 tsp Cream of tartar
60 gr Sugar

Optional (for marble effect)
1 tsp Cocoa powder + 1 drop chocolate paste

- Preheat oven at 160 C to 170 C. Lightly grease the base of a 8" square or round cake pan and line the bottom of the pan with parchment paper.
- Cream butter and 140g of sugar until light and fluffy
- Add egg yolks one at a time, beating well after each addition. Add vanilla extract.
- Fold in the flour mixture and milk in 2 or 3 batches.
- In a separate bowl, whisk the egg whites with Cream of tartar until foamy. Gradually add the remainder 60g of sugar and whisk until stiff peak.
- Fold butter mixture into the white eggs until well-blended. Do not over fold or the egg will deflate.
- If you would like to make marble effect, get ¼ portions of the batter and mix with the cocoa powder and chocolate paste.
- Bake for 45 mins at 170C and lower to 150 C for another 15 mins or until a skewer inserted in the center of the cake turns out clean. ( As I baked 30 mins 170C and continue with 160C for another 30 mins) (Cover up with aluminium foil if you see the cake turns brown too quickly and continue bake until cook)
 - Remove cake from oven and let it cool for 5 minutes before inverting (pan still intact) onto a cooling rack.