Tuesday, June 30, 2009

Durian Cake

After watching Friday morning 早安您好! Last Sunday evening, my hubby & I went down to Hong Kah Point (nearest mrt - Lakeside) to get Durian. Durian range from 50cents onwards, but 50 cents & $1 durian the stall holder don't choose and open (so DIY-pick n choose @ own risk) $2 above than the stall holder will help to open, no packaging provided. They just put them into a big bag.

That's how we dabao the durian home

Finally, i got the opportunity to use the BiscuitCode-Durian recipe do the bake now.

170g mashed durian flesh (i used 260g)
250g butter
180g sugar (i used 150g)
5 eggs
240g flour (sifted)
2 tsp baking powder (sifted)

  1. Cream butter and sugar till light and fluffy
  2. Add one egg at a time and continue beating
  3. Add in durian and beat for 2 1/2 mins. Add in flour and baking powder. Pour batter into a greased and lines 25cm x 25cm baking tray. Smoothen the top with a spatula
  4. Bake at 180c for 40-50 mins or till cake is done

Wednesday, June 24, 2009

soft Sponge cakes in paper

I'm in baking mood today and i've decided for this sponge cakes in paper. All the ingredient can be found at home.This bake need a little preparation-to cut 9 greaseproof paper out from a 7 inches bowl. Insert the circles into sturdy paper/muffin cups
3 eggs
120g caster sugar (i find a little sweet, will reduce to 100g)
100g plain flour (sifted)
1tsp vanilla essence
2 tbsp canola oil

  1. Beat eggs in a mixer at low speed till frothy.
  2. Add sugar gradually and beat at Med speed for a full 4mins till pale yellow and triple its volume
  3. Switch mixer to low speed and add in vanilla essence. Add flour to the egg mixture quickly. Beat for a few second and switch off mixer as soon the ingredients are combined. Do not overbeat
  4. Scoop out some mixture (approximate 2 cups) into a bowl and add cooking oil to it. fold the mixture till the oil is well incorporated into the mixture.
  5. Pour the oil mixture back into the egg mixture and fold lightly till all are combined. Do not overmix
  6. Transfer mixture to a jar with a spout. Pour mixture into paper lined cup till about 85% full
  7. Bake at 180c for 20mins

        Tuesday, June 23, 2009

        Mini Cheese Cuppies

        I just loves it at the very 1st moment when i saw this recipe. For sure the kiddies will loves it, they loves anything that is of CHEESE.... While baking it smells so good, smell so irresistable. Isn't the mushroom head look cute.
        2 eggs
        65g castor sugar
        90g cake flour
        1/2tsp baking powder
        20g grated Parmesan cheese
        1tbsp milk
        90g butter (melted)

        1. Sift flour and baking power together and set aside
        2. Beat eggs and sugar until sugar dissolved with low speed
        3. Add cheese, milk and flour and mix until smooth
        4. Pour in melted butter and mix well
        5. Lastly pour batter into greased cuppies tray to 80% full
        6. Bake at 190c for 15 mins

        Friday, June 19, 2009

        Traditional Sponge Cake 蒸鸡蛋糕

        Have always wanted to make this 蒸鸡蛋糕 for quite sometimes. Today finally I made up my mind to go for it, especially after talking to Anthea. After work i head to Sheng Siong to buy the HK flour, eggs & 7-up.
        4 eggs
        220g castor sugar

        230g Hong Kong flour

        75g 7up

        1. Use high speed to beat eggs till fluffy
        2. Add sugar gradually and continue beating till well-blended turn off the powder
        3. Fold in the flour in 3 portions
        4. Add in Ingredient C and mix well
        5. Pour mixture into lined cuppies till 90-95% full
        6. Sprinkle a handful of sugar such that it forms a cross on the surface of mixture
        7. Steam over high heat for 30mins

        * I think i didn't put in enough sugar, that it didn't form the cross on the surface. maybe will try again next time. Overall I'm satisfied with the texture and taste of this 鸡蛋糕

        Thursday, June 18, 2009

        Peanut Butter Cookies

        Get the engine moving ! Just wanted to bake some snack for the kids to enjoy while I'm at work.
        280g plain flour (sifted)
        50g corn flour (sifted)
        1 tsp baking powder (sifted)
        150g butter
        90g castor sugar
        2tbsp creamy peanut butter
        1tsp vanilla essence
        1 egg
        Chocolate rice chips (optional)

        1. Cream butter, sugar, peanut butter and vanilla essence until light and fluffy.
        2. Add in egg and beat well
        3. Fold in flour mixture and mix well until form soft dough
        4. Drop 1 tsp of dough on lightly greased baking trays
        5. Sprinkle some chocolate rice chips
        5. Bake in oven 180c for 15mins or until golden brown

        Condensed Milk Pound Cake

        Could have done this cake on Tuesday night, tired lor than ... postpone bake till now. I'm also quite indecisive whether to bake pound cake or peanut butter cookies. Than prince said I should think which one is more important and should come first, more over last night i said to bake pound cake. So... i better go fulfill (i'm so embarrass).

        Princess wants her picture to be taken before sending the cake into the oven.

        Here's the recipe. You'll love the smell while baking the cake in the oven.

        250g butter melted at room temperature
        190g cake flour
        3/4tsp baking powder
        100g castor sugar
        2tsp vanilla essence
        3/4 cup condensed milk
        3 eggs


        1. Sift together flour, baking powder
        2. In a bowl beat butter and sugar till light and fluffy
        3. Add condensed milk and vanilla, beat until well incorporate
        4. Add in dry ingredient and mix till no traces of flour remains
        5. Beat in one egg at a time, remember to scrap well after each egg addition
        6. Pour batter in loaf pan and bake at 170c for 1 hour

        Sunday, June 14, 2009

        Opera in the Park

        Last night we went for "Opera in the Park" at Botanic Garden @6-7pm. An lovely evening with the orchestra. Little picnic and relaxing time for the family.

        Herbs and Cheese Sticks

        Lately, hmm haven't find something that really excit me into baking. Kinda of lazing around at home flipping thru' cookbook and putting them back in place. Maybe blame it to school holiday lazy bugs in me, whereby i skip making daily breakfast & lunchbox for kids and catch up more Zzzzzzzzzz.

        The kids had finished up the Nestum cookies and wanted more cookies. So, i decided for a Herbs and Cheese Sticks for tonight bake.
        Here's princess in action again
        60g flour
        1/8tsp baking powder (sift with flour)
        20-25g parmesan cheese
        adequate rosemary
        45g butter (melted)
        20g water

        1. Mix cheese, salt, rosemary and butter with sifted flours and knead well
        2. Add in water at intervals and knead to form dough
        3. Place into fridge for 1 hour
        4. Remove and roll the dough into a long roll, then divide into small pieces
        5. Roll into strips. Arrange the strips on lined baking tray
        6 Bake at 190c for about 10-12 mins (depend on the thickness)

        The kids said the cheese sticks looks more like french fries. It smell good

        Thursday, June 11, 2009

        Nestum Chocolate Chips Cookies

        The kids are going for a field trip tomorrow. Bake this so that they could bring along with them to munch.
        90g light brown sugar
        90g butter
        95g plain flour
        1/4 tsp baking powder
        50g Nestum
        50g chocolate chips
        1/4 tsp vanilla essence
        1 egg lightly beaten

        1. Sift flour, baking baking powder in a bowl and set aside
        2. Cream butter and sugar till pale or sugar melt. Beat in egg & vanilla essence until well combine.
        3. Fold in flour mixture into the butter mixture
        4. Lastly stir in Nestum & chocolate
        5. Drop a appropriate amount of dough onto the lined baking tray
        6. Bake at 180c for 12 - 15mins

        Sunday, June 7, 2009

        Tasty Chicken Rice Ball

        A simple dinner tonight, but my kids said it's a feast. I used the ready made chicken rice sauce i bought from NTUC. My family likes the taste, fragrant and NOT OILY.

        1 cup rice = 1/2 tbsp chicken rice sauce.
        (for my case i cooked 2 cup rice = 1 tbsp chicken rice sauce)

        Cook rice the normal way using the rice cooker, just add in the appropriate amount of chicken rice sauce.

        Here's how the rice ball being made. All you need is plastic bag to mould the rice into a ball. (got the ideal from the stall who sells chicken rice ball, last Saturday I paid S$2 for for 2 balls)
        In fact the kids enjoy making their own rice ball for dinner.
        This ball can be made easily at home and costs so much lesser. The sauce can be consumed for many cook, just remember to keep them in fridge for later use.

        I used the toaster to oven this drumlet bought from NTUC to go with the chicken rice.

        Saturday, June 6, 2009

        Princess 1st Ballet Performance

        A moment to remember ... Princess took up Pre Ballet since Dec 2007 and now she's doing her Pre Primary ballet and today was her 1st performance infront of the proud Daddies & Mummies watching. It's has been 1 and 1/2 yr now, definitely she has made many friends. It's a very touching moments, seeing how they learn and grow with her friends. As for the mummies, we have build friendship too, while the princesses are having their lessons.

        Though it was short performance but it really meant alots to the kids for their hard work practising. Thanks Teacher for co-ordinating this memorable performance.

        Steamed Moist Chocolate Cake

        Yesterday was my mom's sister birthday and we'll be visiting her today. So mom ask me to bake her a belated birthday cake. Hmm... thinking hard what kind/type should i bake, I've never steam a cake before. Well, i took on a challenge and start the bake this morning. (my very 1st attempt, conclusion .... it's all worth it ! A worthy recipe to keep)

        Here's the pot I use for steaming
        This is the cake without cosmetic

        Cake after dress up
        I love this as no oven nor electric mixer needed. Simple simple utensil all available at home.

        Steamed Moist Chocolate Cake

        150g unsalted butter
        170g castor sugar
        200ml evaporated milk
        2 eggs, lightly beaten
        125g plain flour
        70g Valrhona cocoa powder
        1/2 tsp baking powder
        1/2 tsp baking soda
        1/2 tsp vanilla essence

        1. Combine sugar, evaporated milk, vanilla essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter has melted Remove from heat.
        2. Add the beaten eggs into the slightly cooled mixture and stir till well mixed.
        3. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl. Add the eggs mixture over the flour and stir till smooth. (Batter should be runny)
        4. Heat the up the steamer. Lined and grease a 8" round baking pan. Pour the batter into prepared pan and place into the steamer. Cover the top of the pan loosely with a piece of aluminum foil.
        5. Steam over medium heat for 45 minutes. Insert a skewer into the cake to check if it comes out clean. If not, steam for a further 5 minutes.
        6. Cool the cake in pan before turning out for frosting.

        Chocolate Fudge


      1. 17g cocoa powder, sifted
      2. 25g corn flour, sifted
      3. 1/2 cup evaporated milk
      4. 1 egg yolk
      5. 75ml water
      6. 60g castor sugar
      7. 1/2 tsp vanilla essence
      8. 25g unsalted butter
      9. Method

        1. Mix all ingredients well (except the butter). Stir over double boiler at low heat till thickened. (it takes about 10mins to thicken)
        2. Turn off fire, add in butter and stir it till melt.
        3. Spread the warm fudge over the cake to coast evenly.
        4. Chill the cake a little in fridge before serving.