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Showing posts from September, 2014

Sweet Mung Bean Soup

This is another favourite of Singapore. The sweet mung bean soup. It is soft mung bean in starchy sweet soup. It is a comfort breakfast cum dessert. Serve it pipping hot with yu tiao (fried chinese crullers) will be a very satisfiying.        This is water chestnut flour that is a natural thickening agent. They soup will stay starchy even after it is cold. Do not use corn flour or tapioca flour as the soup will turn watery after it is cold. A Big thanks to dear Amelia for giving me this pack of water chestnut flour and some other goodies!     Sweet Mung Bean Soup Recipe adapted from 'Singapore Favourites; by Wendy Hutton Serve 6-7 person   Ingredients: 150g split green (mung) beans, rinsed, washed and soaked in 1 litre water for 30 minutes 1 litre water 5 tablespoon sugar 4 pcs pandan leaves, tied in a knot   Thickening solution 4 Tbsp water chestnut flour, mixed with 60ml water (i used water chestnut flour)  OR 3 Tbsp arrowroot flour

Home made Kaya and Kaya On Toast

Kaya or coconut egg jam, on toast is pratically a national breakfast in Singapore. It can be order at just about any kopi tiam (coffee shop). Such a breakfast is the breakfast enjoyed and loved by many in Malaysia and Singapore. A wonderful tradisionaln treat to have in the morning for breakfast  A kaya toast with a cup of kopi O     Today i am going to share cooking Kaya in the mircowave oven. Yes, cooking Kaya in the Mircowave oven. Homemade Kaya from the mircowave oven :) Have you ever thought of cooking your own kaya?? Before i learn this cooking kaya in mircowave method i was like 'Neh!! take up to much time to cook it. I can always buy a small tub with $2.40 for 240grams. Furthermore cooking your own sometimes if  the kaya is slightly over, it will become rough and lumpy. But now with this cooking kaya in the mircowave method NOT ANYMORE!! With this method i can cook kaya in 20-25 minutes and the result is superb. It is smooth and creamy

Parmersan Popover (Bake Along # 68)

Bake Along this round is baking Popovers. I never bake Popovers before. Bake Along event give me a chance to bake this really delicious Popovers. I google the recipe from the internet and i choose to bake the recipe from King Aurther flour website. After reading the recipe i was wondering what makes the Popovers puff up so high. There is no baking powder or yeast but it is baked under high heated oven. I read it is related to the Choux puff which puffed up nicely and hollow in the centre.  "Flour, milk, eggs, salt, and butter: what a simple combination of ingredients for such a sublime treat! These popovers don't require a special pan, nor any unusual mixing method; just blend in a blender; beat thoroughly with an electric mixer; or whisk vigorously by hand, and bake a dozen gorgeous popovers, ready in just about 30 minutes."  Above was what that shared on that page that attracts me. Simple ingredients - flour, milk, eggs, salt and butter No special pan needed

Kluang Mooncake 居鑾月餅

Still share mooncake today??  ^_^ Is it not the mooncake festival had just passed. Yes,  yes,i must share this Kluang mooncake today. Have you ever seen a rugby ball shape mooncake? I read the interesting post Kluang Mooncake   from my Ah Chi's (sister) blog, She mention that, this mooncake received good feedback from her family after she baked and let them sample. The crust is buttery and almost melt in mouth pastry with an salted egg yolk wrapped inside sweet lotus paste filling  (low sugar)! Later then i saw Pink lady from Lucky Inn baked this too.     Do you think this look like a little mice? My second ask me "mum, this look like a little mice to me! Is this a mice mooncake..LOL The sweet lotus paste pair with salted egg yolk and the buttery almost melted in the mouth crust is SO GOOOOOD!!  Thanks Ah Chi for this fabulous recipe :D   Kluang Mooncake 居鑾月餅 *makes 4 (mine make into 8) Recipe by Sonia a.k.a Nasi Lemak Lover Ingredie

Cheesy Shanghai Mooncake 芝士上海月饼 (芝士香)

This year i baked this Chessy Shanghai Mooncake and i have baked this for the 4th time. Can you imagine how good this is!! ^_^.  Saw this delicious Chessy Shanghai mooncake in Tze's blog. I love the look of this golden Chessy Shanghai mooncake and the crack crust after baked. It is awesome!! Thanks to Tze and 鲸鱼 for sharing this wonderful recipe.   Cheesy Shanghai Mooncake   Recipe adapted from 鲸鱼  and Tze form Awayofmind Bakery House (made 8 pieces, ~44g each pastry , ~50g each filling)   A. 120g planta 40g sugar 1.5 tbsp evaporated milk Tze added 3 tbsp extra milk (i did not add)   B. 2 tbsp cheese powder (used Parmeson cheese powder) 180g pastry flour/ top flour (i use Hong Kong flour)   C. (Filling) Black sesame paste (i use pandan dou yong paste, plain lotus paste and green tea lotus paste)   D. Egg wash: 1 egg yolk (i add 1 Tbsp milk and 1 Tbsp water)   To Do: 1. using a hand whisk, mix A ingredients until flu

Cinnamon Apple Almond Streusel Squares

Good morning!! Are you interested to have a piece of Cinnamon Apple Almond Streusel Square for breakfast?? If you are craving for apple pie this is the simple version of apple pie that you wouldn't want to miss. It is so delicious!! All you need to do is just prepare the base, press it into a square baking tray, put into the fridge while you prepare the streusel topping. Add on the topping onto the base and BAKE....DONE!! You can enjoy this apple squares with a cup of hot coffee or tea. Cinnamon Apple Almond Streusel Squares Recipe adapted from "Back to Baking" By Anna Olson with my modification in purple Makes :1  8 inches square baking pan (mine cut into 16 squares of 1 inch by 1 inch square) Base: 1/4 cup ground almonds (I use 1/4 cup almond flakes and chopped finely) 1/3 cup all purpose flour 1/4 cup icing sugar, sifted 1/2 cup cool unsalted butter, cut in pieces Streusel 1 1/2 cup all purpose flour 1/3 cup packed light brown sugar 1 tsp gro