Thursday, 31 December 2015

Grapefruit Cotton Cake

I had this bookmarked as I had wanted to use up the grapefruit sitting in my fridge. I'm glad I did as the cake is so refreshing and cottony soft!!

Thursday, 24 December 2015

Chocolate Nutella Yule Log

What's Christmas without a Yule Log? I've prepared a Chocolate Nutella Yule Log this Christmas for a friend's Christmas party.

Friday, 11 December 2015

Blueberry Greek Yogurt Loaf - Chobani Greek Yogurt

This is yet another loaf cake I've made for this holiday season. I've added Chobani Greek yogurt to give it the extra moistness that I love like the pound cake here and sprinkled sugar on top of the batter like the Madeira Cake I baked for the crusty top.

Wednesday, 9 December 2015

Nutella Crisp

This post brings me much joy as I reminiscence one of my favourite childhood snacks that my mom would let me indulge in once in a while.

Monday, 7 December 2015

Greek Yogurt Nutella Swirl Pound Cake - Chobani Greek Yogurt

I'm sharing a pound cake recipe using greek yogurt. I have used Chobani Greek yogurt given by Julie of Frosts Food & Beverage. So far I've used Chobani yogurt in other desserts and you can find the recipe here.

Wednesday, 2 December 2015

Frozen Strawberry Banana Yogurt Cupcakes - Chobani Greek Yogurt

This is another icy cold dessert made using fresh fruits and Chobani Yogurt. Instead of the usual popsicle molds or ice cream tubs, I've made them into small ice cream cupcakes! These will surly be a hit during this festive season!

Friday, 27 November 2015

Black Beauty Chocolate Chip Bun

I was so excited when I saw Phoon Huat finally offering bamboo charcoal powder in smaller packaging recently. Activated charcoal has been known for its ability to remove toxins from your body. Charcoal is tasteless and odorless and bamboo charcoal has been commonly used as an ingredient in many bakes nowadays. I bought a bottle knowing exactly that I will want to make some black beauty breads and buns out of it! :)

I did just that and baked a batch of charcoal buns with chocolate chips added. It's soft, moist and yummy!!  

Monday, 23 November 2015

Copycat Jenny's Butter Cookies

These melt-in-the-mouth butter cookies have caused a storm ever since Jenny Bakery has opened it's very first outlet in Singapore. Many have braved the haze and hot weather to queue for the ultimate melt-in-the-mouth butter cookies at its Ang Mo Kio outlet when it first opened. It was so popular that the shop had to close for a few days as the cookies were sold out! However, a tin of cookies does not come cheap. I almost flipped when I heard a tin costs S$45!!

Wednesday, 18 November 2015

Easy Mango Pudding

This is a super easy Mango Pudding to put together ahead of time. I've some friends coming over this weekend and I've made this ahead of time so that I can spend time catching up with them rather than being busy preparing food or snacks for my guests.

Monday, 16 November 2015

Granola Yogurt

I had some friends over the weekend and served this impromptu dessert - Granola Yogurt after our lunch. I was so glad it was very well received. Some of kids even asked for second helping!!

Monday, 9 November 2015

Otah Buns

I made a batch of these yummy Otah Buns since I've some Muar Otah in the freezer. The otah went really well with the soft and fluffy buns. My family and I had a really hearty tea-break indeed!

Thursday, 5 November 2015

No Knead Honey Oatmeal Crusty Bread

When my friend first shared with me this no-knead artisan crusty bread recipe, I was simply awed by how Mother Nature has taken over simple bread making. The most essential 'ingredient' in this recipe for a successfully baked artisan no-knead crusty bread is simply ... TIME.

Monday, 2 November 2015

Mango Tart

Tart is one of my favourite pastries. I've made a Mango Tart as my mom had brought over some mangoes for me.

Monday, 26 October 2015

Candied Roasted Walnut

This is a very additive snack and one of my favorites. Once I start, I just can't stop.

I love these roasted walnuts and the addition of sesame seeds also contribute to the wonderful fragrance of this delectable snack.

Monday, 19 October 2015

Gula Melaka Cendol Agar Agar

I enjoy eating local dessert like cendol. It's so cooling and refreshing especially for hot days. Not only that, the rustic fragrance of gula melaka and coconut is 'icing on the cake' for this dessert. Hence it's no surprise that I had the recipe bookmarked when I chanced upon Elyn's post on Gula Melaka Cendol Agar Agar. How can I not be attracted to this interesting marriage of  cendol and agar agar?!

Friday, 16 October 2015

Giraffe Patches Bread Loaf

This is another loaf bread that was very popular a while back. Finally found some time to bake a loaf and I'm super happy to see giraffe patches in my bread!! 

Here's presenting my Giraffe Patches Bread Loaf!

Wednesday, 14 October 2015

Rice Cooker Kimchi Fried Rice

This is another one-pot rice cooker meals that I just tried out and my hubby gave it thumbs up! Yeah!! 

If you have never ever imagined that Kimchi Fried Rice can be under this one-pot rice cooker meal category, then you have to try this fuss free and super quick and easy way of preparing this meal, without all the grease and sneezing associated with frying and cooking spicy food!

Monday, 12 October 2015

Watermelon Raisin Loaf

Watermelon bread loaf had been very popular for a period of time. To give my girl a surprise for Children's Day, I decided to adapt the tried and tested Wu Bao Chun bread recipes I've been using to make a Watermelon Raisin Loaf. 

Monday, 5 October 2015

Pulut Hitam Magic Custard Cake

I've some black glutinous rice flour left after making the Pulut Hitam Chiffon Cake, so I experimented with the flour to create a Pulut Hitam Magic Custard Cake by adapting from the original Magic Custard Cake made previously.

Friday, 2 October 2015

Thursday, 1 October 2015

One-Pot Cheesy Broccoli Penne

The thick haze shrouding the Republic these past weeks has in many ways affected our normal activities. Outdoor activities are shelved due to the haze and many are staying indoors as much as possible, for as long as the haze condition is at dangerous levels. 

Wanting to avoid stepping out of the house for meals during busy week days, I'm all for quick and easy one-pot dishes/meals. This is one of those dishes that I whipped up in a jiffy to feed my family on a busy week night.

Wednesday, 30 September 2015

One-Bowl Microwave Milo Cake

If you are a chocolate malt lover and want a craving satisfied in an instant, look no further as I'm going to share how you can have a piping hot bowl of chocolate malt cake in just 3 minutes!!

Tuesday, 29 September 2015

Green Bean Sago Soup

The annual affair is here again. Due to the slash and burn farming practices in vast plots of land for palm oil and rubber plantation in Indonesia, coupled with the dry season and unfavorable wind condition, the Indonesian islands and its neighboring countries like Singapore and Malaysia has been covered in dense haze.

This annual problem has been causing hazardous pollution levels across the region for weeks with the Pollutant Standard Index (PSI) hitting over 300. Any PSI reading over 300 is considered hazardous to health. For the first time in Singapore, The Education Ministry had declared school closure last Friday as the PSI reading was expected to be in the very hazardous range.

Monday, 21 September 2015

Homemade Five Kernel Mooncake Filling (五仁月饼馅)

My mom loves Five Kernel Mooncakes (五仁月饼) but I've never attempted making them myself. I saw Kwong Cheong Thye selling ready made five kernel filling but after seeing Kenneth's post on his five kernel filling (五仁馅), I decided to have my own Homemade Five Kernel Mooncake Filling (五仁月饼馅) this year.

Friday, 18 September 2015

Custard Snowskin Mooncakes

This is another totally homemade mooncake. I've used Homemade Custard Fillings here to make what I would personally call these 'out-of-the-world' Custard Snowskin Mooncakes.

Thursday, 17 September 2015

Homemade Custard Filling

This is the first year I'm making my own mooncake filling and the satisfaction derived from seeing the looks of approval from family and friends is just SUPERB!! 

Tuesday, 15 September 2015

Purple Sweet Potato Snowskin Mooncakes

This is the first year when my mooncakes are totally homemade - from the fillings to the dough. I've used Homemade Sweet Potato Fillings to make these Purple Sweet Potato Snowskin Mooncakes.

Monday, 14 September 2015

Homemade Purple Sweet Potato Filling

This is a year where I'm trying out making my own mooncake fillings. I have bookmarked this Purple Sweet Potato Filling recipe when I saw Ann's post. 

I love it's purple hue and also the fact that purple sweet potato has such high nutritional value. Homemade is best as you have total control over what ingredients you use and also adjust the sweetness according to your preference!

Friday, 11 September 2015

Baked Custard Mooncake

I had bookmarked this recipe the moment I saw Zoe's post last year. Finally got down to making this buttery and fragrant mooncake this year!

These baked custard mooncakes were very popular in Hong Kong since a few years back. They are so popular and received such overwhelming demand that online orders from The Peninsula, Hong Kong for limited edition of these mini custard mooncakes are sold out!

Wednesday, 9 September 2015

Easy Corn Soup

I love the corn soup from MOS Burger and when I see the word 'Easy' Corn Soup, I know I have to give this a try.

Monday, 7 September 2015

Pumpkin Red Bean Bun

These healthy, soft and fluffy buns are such a pleasant addition to the breakfast table. Will definitely be making more of these!

Pumpkin Red Bean Bun
recipe adapted from Nasi Lemak Lover
makes 10 buns 

For the Bread Dough
75g mashed pumpkin (make sure to drain away any excess water before mashing)
120g milk (I use only 110g milk as my mashed pumpkin was quite 'wet')
250g bread flour 
30g sugar
25g condensed milk
1 tsp instant yeast
1/4 tsp salt
25g unsalted butter

For the Filling and Decoration
200g red bean paste, divided into 10 portions and rolled into round balls (chill in fridge till ready to use)
10 almond nuts
Bread flour for sprinkling

For the Bread Dough 
1. Remove pumpkin seed and skin. Steam pumpkin for about 15 minutes or until it becomes soft. Pour away excess water and mash pumpkin with a fork while still hot. Weigh out 75g of the mashed pumpkin. 

2. Place all ingredients into the pan except butter based on the sequence listed above or by following your breadmaker manufacturers' instructions regarding the order of liquid/dry ingredients.
(I'm using Zojirushi breadmaker. I placed all the wet ingredients first, followed by the dry ingredients. Make a dent at the centre of the flour and pour the yeast in the dent last, making sure the yeast does not touch the liquid, sugar and salt.)

3. Make the selection for 'Pasta Dough' setting on your breadmaker.
(For my Zojirushi breadmaker, I chose the 'Cookie/Pasta Dough')

4. Press start and the machine will start kneading the dough. The machine will beep after a few minutes. Press start to continue kneading. 

5. After the machine has finished its course of kneading under 'Pasta Dough' setting, make the selection for 'Dough' setting. 

6. Press start and the machine will start kneading the dough after resting for 15 minutes. Add in the butter during this resting stage.

7. Let the breadmaker do the rest.

8. When the bread dough is proofed, the machine will beep to signal the end of the 'Dough' function. Remove dough from the pan, punch it down and divide into 10 portions.

9. Roll up each dough portion into round balls and rest for 5 minutes.

For the Bun
10. Flatten each ball into a disc (can either use a pastry rolling pin or the palm of your hands) and place a red bean ball in the middle. Wrap and pinch the middle to seal. 

11. Roll into balls again and then slightly flatten the dough. Then use a knife to make 6 cuts on the sides. Press one almond at the centre and place on a lined baking tray and let it proof for another hour.

12. Dust the dough with some bread flour and bake in preheated oven at 180C for 15 minutes.

13. When the buns are done, remove from the oven immediately and let it cool on a wire rack. 

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.


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