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Wednesday, 21 February 2018

Banana Walnut Loaf

I was reading some online news feed the other day and one headline caught my eyes "Recipe: Banana loaf from Mojo Cafe .... the Mojo Cafe in Wellington is the best in town ... and usually sold out in the afternoon"
As it has given a recipe to try out so I got to try it out.

Simple in ingredients and easy to make too and indeed I love it.

Banana Walnut Loaf

300g ripe bananas
160g caster sugar *
3 large eggs
250g self rising flour
10g bicarbonate soda
120ml canola oil
160ml fresh milk
50g - 80g walnuts (roughly chopped)


Preheat oven to 180°celcius.
Line the bottom of loaf pan with grease proof paper and grease the sides of the pan. Set aside.

Add the banana and sugar into the food processor and puree till smooth.  

Add in the eggs, oil and milk and pulse till well combined. 

Sieve the flour and bicarbonate soda.  Fold the flour mixture and walnuts into the banana puree mixture till all well combined.

Pour into the loaf tin.
Bake for 45 minutes or until skewer comes out clean.

* Original recipe calls for 270g sugar which I believe is way too sweet! 
160g is just perfect to my taste when using ripe bananas. 

Saturday, 17 February 2018

Egg Tarts

Usually when my teenage niece came home from school, she will immediately head to the pantry to look for food or snack to munch. Kids when they are in their growing age, they will constantly looking for food to eat.

Being a good aunt,  and as I know she loves egg tarts I made this for her.

This recipe is very simple in ingredients; much better than the previous recipe I made years back.

Egg Tarts
(Makes 12)

  1. 150g Butter
  2. 2 tbsp Icing Sugar
  3. 280g Plain Flour or All purpose flour
  4. 2 Egg Yolks
  5. 1 Egg White
  1. 140g Castor Sugar or fine sugar
  2. 150g Hot Water
  3. 4 Whole Eggs
  4. 250ml Fresh Milk
  5. 1/2 tsp Vanilla Extract
  6. a pinch of fine salt
Method (for Pastry)

With your electric hand held mixer, cream the butter, icing sugar, egg yolks and egg white till smooth.

Fold in the flour and mix till well combined. Once it is well mixed, using hand, press the mixture together and form a dough. (If the dough is too wet texture add in some flour and lightly knead till well combined).

Wrap the dough in a clingwrap and refrigerate for 20 minutes.

Take the dough out of the fridge.  Divide the pastry into 12 equal portion (about 38g each)

Roll individual dough into a ball. Press the pastry ball into the tart mould. Repeat for the remaining tart mould. (Note: When you press the dough into the tart cases, you should make the pastry higher, so as to build a wall at the side, so that the tart will be able to carry more egg mixture.

Refrigerate the tart cases for 30mins.
Method (for Filling)

Add castor sugar into hot water, mix until sugar completely dissolved. Set aside and let it cool.

Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well.

Sift TWICE the egg mixture to achieve a smooth egg mixture.

Take the tarts out from the refrigerator, carefully pour egg mixture into each tart shells.

Bake tarts for 25mins at 180°C.

Recipe sourced from Annielicious

This egg tart recipe indeed a keeper as I have made this numerous times.
I hope you will give this a try.

Monday, 25 September 2017

Black Sesame Seeds Chiffon Cake

Chiffon Cakes..... so many flavours to try out.  So far I have tried out the Orange Poppy Seeds Chiffon Cake , Palm Sugar Chiffon Cake, Passion Fruit Chiffon Cake and Hazelnut Coffee Chiffon Cake.  

Today I'm posting another flavour of Black Sesame Seeds!  

Recipe sourced from Sonia of Nasi Lemak Lover
Using 8" diameter chiffon pan


4 egg yolks (large size)
15g caster sugar
60gm vegetable oil (corn oil/ canola oil)
60gm milk
70gm cake flour
20gm pure black sesame seeds powder

4 egg whites (large size)
70gm caster sugar


Sift the cake flour and black sesame seeds powder together.  Set aside.

In a medium size bowl, add egg yolks and sugar;  whisk till the sugar dissolved and light.  Add in the corn oil and mix till combined.  Then add in the milk; stir till all combined.
Add in the flour mixture in and stir till all well blended together.  Set aside.

In another medium bowl, using your hand electric whisk, whisk the egg whites and sugar on high till stiff peak.  Spoon 1/3 of the merinque to the egg yolk batter and using your hand whisk, whisk till all combined.  Change to your spatula utensil and lightly fold in the rest of the merinque i.

Pour the batter into the chiffon pan (please bear in mind that chiffon pan should not be greased).  Lightly tap the chiffon pan on your counter top to release any air bubbles.

Bake at pre-heated oven at 170C for 40 minutes.

Remove the chiffon pan from oven and IMMEDIATELY invert the pan (usually I will use the bottom part of ramekin and place the invert pan on it).  Once cool, you can unmould the cake.  

Enjoy with your favourite beverage!


                                                           The cake is so cottony light and airy!  


Monday, 4 September 2017

Spotted Dick (English Steamed Pudding With Vanilla Custard)

Have you heard of this dessert "Spotted Dick"? I bet your instant response would be "spotted what??" Sounds funny isn't it? Hahahaha ... spotted dick!

Well anyway, Spotted Dick is a well known dessert to the British people.  It is usually made of suet (beef fat or mutton fat), with dried fruits and served with custard sauce.  For more info, you can google more in wikipedia.

(Traditional English Steamed Sponge Pudding with custard Sauce)
Recipe sourced from Daring Gourmet

240g plain flour
2 tsp baking powder
¼ tsp salt
140g chilled butter, diced  (traditionally Suet was being used in this recipe)
120g caster sugar
1 cup dried currants (you may use raisins)
180ml milk
2 tsp vanilla paste
1 lemon zest

To Serve
English custard Sauce

Place a steaming rack or a folded towel in the bottom of a large steaming pot to avoid the mould touching the bottom of the pot. Add water and bring to a boil.
Grease generously the mould.  Set aside.

Put the plain flour, sugar, baking powder, salt and butter in a food processor and pulse until the mixture resembles bread crumbs. (Alternatively you may use your fingers to work the mixture till it resembles to bread crumbs.)  Transfer the mixture to a large mixing bowl.

Add in the milk, lemon zest, vanilla extract and currants;  and using your spatula stir until well combined. Scoop the batter into the prepared grease mold and cover it with a grease proof paper thereafter another aluminium foil securing tightly.

Lower the mould into the boiling water making sure the water comes up to the halfway of the mould only. Reduce the heat to a simmer and simmer undisturbed for 1 ½ hour.  You may add in hot water when it comes to drying point.

Once done, remove the mould from the water and let it sit for 15 minutes. Invert the pudding onto a plate. Cut into wedges and serve warm with English Custard sauce or your favourite custard sauce.

To Make Vanilla Custard Sauce
4 egg yolks
3 tbsp caster sugar 
1 ½ cup milk
½ tsp pure vanilla extract 


In a medium bowl, whisk together egg yolks, sugar, and salt until well combined.

In a heavy bottom medium saucepan, pour milk and vanilla extract in. In low medium heat, heat the milk till small bubbles appear. Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly.

Pour mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula, until slightly thickened and coats the back of the spatula, about 5 minutes. Pour into a medium bowl and set bowl in ice water bath. Let cool to room temperature, stirring occasionally.

Sieve the custard into another bowl, cover, and refrigerate until serving. 

Yum and delicious!! 

Sunday, 13 August 2017

Anzac Biscuits

ANZAC BISCUITS; probably you might have heard of this Anzac biscuits... which is popular in Australia and New Zealand.  Anzac biscuits have been long associated with the Australian and New Zealand Army Corps established in the World War I.

These biscuits were made by the wives and women sent to the soldiers' abroad and with those easy ingredients being used are able to well kept during the transportation.

And today I made this Oats biscuits is because my dear ex-boss have asked if I could baked or make few recipes using oats.  



180g rolled oats
150g all-purpose flour
120g caster sugar 
60g desiccated coconut
115g golden syrup
125g unsalted butter
1 tsp bicarbonate soda
2 tablespoons hot water

Preheat oven to 160°C (325°F). 
Place the rolled oats, flour, sugar and coconut in a medium bowl and mix to combine. 

Place the butter and golden syrup in a saucepan and cook over low heat, stirring till melted. Combine the bicarbonate of soda with the 2 tbsp hot water and add to the butter mixture. Pour into the oat mixture and mix till combine. 

Place tablespoonfuls of the mixture onto lined baking trays and slightly flatten rounds, with few centimeters apart.
Bake for 8 to10 minutes or until golden brown. 
Allow biscuits to cool on baking trays for few minutes before transferring to wire racks to cool completely. 

Recipe was sourced from Donna Hay with slight adjustment

Friday, 4 August 2017

Steamed Caramel Coconut Cakes

When my sister's friend gifted us a box of steamed cakes last month, she told us that this steamed cakes (she called it "ma lai koh") is very delicious and told us we must try it.   

So when I return home, I message her if she could let me have the recipe eventhough I knew the cakes were bought and order from her friend.  And she told me she will try to get the recipe from her other friend.... and am I glad to have gotten this recipe from her!

I have adjusted the ingredients to make the cakes more dense and moist. 



80g granulated sugar or caster sugar
200ml coconut milk
1 tbsp vegetable oil

3 large eggs
80g granulated sugar or caster sugar

150g self raising flour
1 tsp bicarbonate soda
1/2 tsp salt


Add the 80g caster sugar in a small saucepan. Place the saucepan over a medium heat, and leave it just like that; but keep a watchful eye on it until the sugar begins to melt and turn into liquid. This will take 4 to 6 minutes, do not stir it and just leave it be.
When it starts to melt all round the edges, give the pan a swirl, and leave it on the heat until it turn medium dark amber colour.

Remove from heat and slowly and carefully pour in the coconut milk.  Place the saucepan back to heat and heat up the caramel coconut milk.  Do not let it boil.
Remove and add in the 1 tbsp vegetable oil, stir to mix all up.  Set aside to cool.

Place the eggs and sugar in a medium size bowl and using your hand mixer on high speed beat the mixture till becomes thick, pale and fluffy.   
On slow speed, add in the flour mixture.
Using your spatula, add in the cool caramel coconut mixture in.  Mix till all combined.

Lightly greased your small mold and pour in the batter till full to the edges.
Steamed the cakes 15 minutes on high heat!

(Note: I feel letting the batter to rest for 15 minutes resulting better in texture.... but feel free to go ahead to steam it immediately).

Yummy delicious!  


Monday, 17 April 2017

Coconut Raisin Butter Cookies

Time pass real fast and I didn't realise my last post was in October 2016. 

Today I'm posting this Coconut Raisin Butter Cookies which is so good that I have to share it out with you!
This cookies are very similarly to the Danish butter cookies !  You really got to try this out and I know you will definitely love this!

Recipe sourced from Victoria Bakes


150g butter
100g icing sugar, sifted 
40g egg yolk 
6g vanilla extract
200g cake flour 
20g potato starch 
40g coconut cream powder 
1 tsp baking powder 
40g freshly grated coconut 
60g raisins (Soaked with hot water for at least 5 mins, then pat dry. Using your kitchen scissors, snip into small pieces)


Sift the cake flour, potato starch, coconut cream powder and baking powder together.  Set aside.

Cream the butter and icing sugar till pale and fluffy.
Add in egg yolk and the vanilla paste and beat till well incorporated.
Add in the sifted mixture; roughly stir to combine.
Add in the grated coconut and raisins.  Fold in all well together.  Chill the dough at least 30 minutes.

Preheat your oven to 160C. 

Using a teaspoon, place small mounds of the mixture well apart on the baking trays.  (Or you may use your ice cream scoop to spoon out the batter and shape it round).

Place the baking trays in the centre rack of your oven and bake for 20 - 25 minutes. 
(I baked my cookies for 20 minutes and off the oven; I let the cookies in the oven for another 10 minutes.  This will make the cookies more crispy and crunchy).
(Feel free to adjust to your baking taste accordingly).



This cookies make a good gift for family and friends. 

Monday, 10 October 2016

The Best and Fail Proof Japanese Castella Cake / Kasutera

If you asked me which is my favourite cake, I really can't tell you .... I love butter cake, marble cake, sponge cake, pound cake, pandan layer cake, and mixed fruit cake too. They are all my favourites. But there is one cake no matter how many times failure I've encountered, I'm still very adamant trying to succeed and I'm countless how many times I've tried; and that cake is castella cake. 

Two years ago I have succeeded baked my first Castella Cake eventhough I don't have that wooden mould at that time.  After my success in this cake, I even have modified the cake into a Coffee Castella  flavour and I really love it!! 

When Zoe of Bake For Happy Kids posted her Castella Cake recently, the word "Best & Fail Proof" just caught my eyes and I would love to try this out as this recipe has an added ingredient of oil inside.  Im sure with the added oil would moisten the texture of the cake more and sure enough!

When I bite my first bite of the cake, I was like in cake heaven.... OMG... it was so so so so delicious!!!

The Best Japanese Castella Cake 
Recipe sourced from Bake For Happy Kids


Egg yolk mixture

115g bread flour
45g egg yolks (about 3 medium size egg yolks) at room temperature
60g caster sugar
50g milk
40g honey (or 2 tbsp) honey
30g vegetable oil

Egg white mixture
105g egg whites (about 3 medium size egg whites), at room temperature
60g caster sugar

Place a baking rack in the middle of the oven. Preheat oven to 180°C / 350°F with NO fan forced.

Line the internal sides of your castella wooden mould with grease proof paper and wrap around the bottom of the mould to just above 1” height.

(If you are using a metal loaf pan, fully lined the inside of the loaf pan with aluminium foil then line again another layer with greaseproof paper.)

Preparing for the egg yolk mixture:
Place the milk, honey and oil in a small saucepan or heat proof bowl. Heat the  mixture in the saucepan with low heat under the stove  or microwave mixture in the heat proof bowl with short pulses of low power until the honey dissolves into the mixture. Do not let the mixture boils because the mixture will cause to curd.  Set aside for the mixture to cool slightly, about 10 minutes.

Place egg yolks and sugar in a large mixing bowl and using your hand whisk, whisk the mixture turns pale in colour.  Whisk in the honey mixture.  Sift the bread flour into egg yolk mixture and whisk until everything is combined.  Set aside.

And for the egg white mixture:
Using your stand mixer or hand held mixer with a whisk attachment, beat egg whites in medium low speed until foamy. Increase beating speed to medium and while beating, add in sugar gradually and continue to beat until stiff peaks form and the meringue look glossy. Do not over beat the mixture.

Using a hand whisk or a spatula, fold in 1/3 of the egg whites to the egg yolks mixture. You can vigorously mixture the batter together in this stage but after the rest of the egg whites, please fold in with your spatula gently till no egg white lumps are visible.

Slowly pour batter into the prepared pan at about 1 feet high.   Smoothen the surface and ently drop the pan onto the kitchen bench from a height of 10 cm to remove any large air bubbles and do this just once. If you are afraid of doing this, you can use a skewer to draw a zigzag to remove air bubbles in the batter. You can choose to do either one of these steps or both but do not over-do these steps.

Place pan in the middle rack and bake for 10 mins. Decrease temperature to 140°C / 285°F and bake for another 60 mins, or until the cake is thoroughly cooked and must has a nice golden brown top. 

NOTE:  As all oven temperature differs, please adjust the temperature and timing accordingly.

Remove the cake out from oven and invert the cake to a chopping board for 5 minutes.  Remove the wooden mould out and invert back the cake to another plate or a wooden board. Once the cake slightly cool to touch, peel off the baking paper and wrap the cake in plastic wrap. Place cake in an airtight container or a zip lock bag and allow it to rest in room temperature to let the cake moisten for at least one day.  (The cake taste best after it aged a day).

I think I have done good this time and will stick this recipe for life ..... hahaha!  Look how good the texture of this cake.... it is not crumbly at all  ...  very spongy absolutely loving it!

This is how I lined my wooden mould.
Alternatively, if you do not have the wooden mould, you may use the normal pan and lined the pan like the below two pictures.

Wrap the pan with aluminium foil in 2 layers and lined another layer with grease proof paper.

Using two square pans of 8" and 9", cut out some cardboards and wrap with aluminium foil and slot in between the two pans.  The inner small pan, please lined the bottom with grease proof paper (as I have forgotten to cut out the paper to place in to take photo).

* If you are using the above two method of pans to bake the castella cake the timing should be shorter about 45 to 50 minutes.  Like I said earlier, different oven temperature would result to different timing too.

So what are you waiting for? Try it ...

Monday, 3 October 2016

Kuih Puteri Ayu (Steamed Pandan Sponge Cake)

Wanted to make this steamed cake for sometime but was so hesitate to have to buy the mould and moreover it is in plastic.  But just do not know why I still go ahead to get it.  Luckily the moulds was not that expensive ...

Actually it was a picture that I stumbled upon in Instagram that inspired me to make this sponge cake.  But that picture posted was in Pumpkin flavour instead of pandan flavour.

Kuih Puteri Ayu (Steamed Pandan Sponge Cake)
Adapted from Sonia of NasiLemakLover
makes about 13 - 15 medium moulds

2 eggs (Large Size)
100g caster sugar
150g all purpose flour
1/2 tsp baking powder
120ml coconut milk (blend 4-5 pieces pandan leaves together and strained)

60g - 80g fresh shredded coconut
1/4 tsp salt
1 tsp corn flour

Mix the topping ingredients together and keep aside.

Lightly brush the mould with some cooking oil, fill the bottom of the mould with some shredded coconut. Stack 2 mould together and press till shredded coconut is firmly pressed.

Sift flour and baking powder together and set aside.

Using your handheld mixer, beat sugar and eggs until fluffy; about 5 minutes.  Slowly add in coconut milk and mix well.  In slow speed of your mixer, slowly add in flour and mix till well combine.

Fill the sponge cake mould with batter just slightly below the rim.

Steam your cakes for 10 - 15 minutes once your steamer is ready,

When cake turned slightly cool, remove the cake from the mould. 

Enjoy your steamed cake while it is still warm!  I love to have lots of shredded coconut topping!