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!!

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.

Five Kernel Mooncake (五仁月饼)

After the successful attempt to make my own Homemade Five Kernel Mooncake Filling (五仁月饼馅), I used them to make my very first batch of Five Kernel Mooncake (五仁月饼). 

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.

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.

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!! 

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.

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!

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!

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.

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 

Ingredients:

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

Method:

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.