Kawaii Mushipan

I have done Mushipan (蒸しパン)  back in 2013. But this time, I added a wee bit more sugar and made them into cute kitties. I have also done up a video and you can see it here. It's quite similar to what I have done to my traditional egg cakes. 

This recipe makes 4.

Preparation 10 min

Cook 15 min

 

Ingredients:

- 100g cake flour

- 50g castor sugar

- 60ml milk

- 1 egg

- 1 tsp baking powder

- 1 tbs vegetable oil

1) Sift and combine the flour and baking powder in a bowl.

2) Whisk the egg in another bowl and add in the sugar. Continue to whisk until combined.

3) Add in milk and mix well.

4) Fold in the sifted flour and baking powder until the batter is well mixed.

5) Add in oil and mix well.

6. Scoop batter into muffin tin lined with paper case. Fill each case 3/4 full.

7. Bring the water in the wok/pan to boil and lower the muffin tin. Cover and steam at medium heat for about 15 minutes or until the skewer comes out clean.

8) Remove from wok/pan, let cool slightly. Best serve warm (in my opinion).

Enjoy!

Chocolate Chip Muffins

Chocolate Chip Muffins. Looks perfect taste perfect. Moist and chocolatey. And I really like muffins with a high and even dome.

Many have asked me about the differences between a muffin and a cupcake. I have posted once on this and Im going to repeat.

A cupcake is usually sweet but a muffin can be sweet or savory. A cupcake has a flat top that is good for frosting or decorating using fondant but a muffin usually has an overflowing and uneven dome top. A cupcake is finer and less dense in texture, more spongy but a muffin more dense and crumpy (you can make it moist though). The batter of a cupcake is smooth and thin which is the result of using the mixer and the creaming method applied. The muffin batter is thick and lumpy as its purely the combining of the liquid ingredients to the dry ingredients without the use of mixer. I really love making muffins for that ;) 

This recipe makes 6

Ingredients A
190g self-raising flour
80g castor sugar
1/4 tsp salt
1/2 tsp cinnamon powder
(1. Combine the above and mix well using a balloon whisk. Set aside.)

Ingredients B
60ml vegetable oil
120ml milk
1 egg
1 tsp vanilla essence
(2. Combine the above and lightly beat.)

Ingredients C
130g mini semi sweet chocolate chips

3. Add (2) to (1). Using the balloon whisk, mix till just combined. Fold in 2/3 of the chips.

4. Distribute the batter into the muffin pan lined with cupcake liners. Top with the balance chips.

5. Bake in preheated oven at 200°c for 20-25mins until done.

Enjoy!

No-bake Durian Cheesecake

 

It's the time of the year again. No-bake durian cheesecake for you? I'm using Maoshanwang (猫山王) here though D24 is already good enough for desserts.

This recipe yield a 7-inch cake.

Ingredients A
200g digestive cookies
70g butter （melted）

Ingredients B
250g cream cheese
200g durian flesh
200ml milk
60g castor sugar
30g custard powder
3 eggs
(Recipe adapted from the ultimate indulgence cheesecake by Chef Alan Kok with some modification).

1）In a processor, crush cookies finely and mix with melted butter. Press cookie crumbs into a loose base cake tin and chill cookie base in fridge for at least 30 minutes or until firm.
2） Mixed ingredients B in a heavy pot and cook at low heat until mixture is thicken and smooth. Remove from heat.
3） Pour mixture into base and level surface. Chill in fridge overnight.
4） To serve, you may want to dust with cocoa powder before cutting.

Enjoy!

Easy Chocolate Fudge

No-bake 4-ingredient fudge. As easy as ABC ;)

350g dark chocolate (chopped into small pieces) or you can use dark chocolate chips.

1 can (392g) condensed milk (I used milkmaid low fat)

25g butter

80g chopped roasted nuts of your choice

Fudge base (optional)

150g oreo cookies or digestive cookies

50g melted butter

To prepare base:

1) Crushed cookies finely using a food processor. Alternatively, place the cookies in a zip lock bag and crush cookies using a rolling pin.

2) Add melted butter to crushed cookies and mixed evenly. Press into a 7-inch round cake tin with loose base.

3) Chill in the fridge for 30 minutes or until firmed.

To prepare the fudge:

1) Combine the dark chocolate, condensed milk and butter in a bowl. Microwave at Medium for 3 minutes.

2) Stir mixture with a balloon whisk until it become smooth. *You may add half of the nuts into the mixture if desire. Mix well.

3) Pour mixture into the tin and place it into the refrigerator for 3-4 hours or until the mixture has set.

4) Top with chopped nuts before serving.

Enjoy!

Chocolate Mug Cake

I have gotten a new microwave oven from my mother-in-law. Most people use the microwave oven just to heat up food. Other than heating up food, shouldn't the microwave oven be able to do more than just that? It doesn't come cheap *I was lucky to get it 'free'* and takes up quite a bit of space in the kitchen counter top and so I think we should make it more value for money *okay ideally speaking* ;)

Honestly, I cant say this is the best chocolate cake. However, if you need a fuss-free quick fix to your urge for a chocolate cake in the middle of the night or when you are busy, this does the trick. I reckon, we should be practical and not ask too much from a 5-minute recipe using the microwave oven? :)

Preparation 3 min

Microwave 2 min

Serving size 1 pax

Ingredients:
- 1 egg
- 2 tbs unsweetened cocoa powder
- 2 tbs top flour/cake flour
- 2 tbs vegetable oil
- 3 tbs milk
- 3 tbs icing sugar

1) In a mug, combine the oil, milk and egg and whisk lightly using a small balloon whisk.

2) Sift in the flour, sugar and cocoa powder and continue to whisk all the ingredients until well combined.

3) Microwave at high powder for 2 minutes. Note: I was using The Cornell Microwave Oven with max power of 800w. And do not be alarmed if the content rises in the oven coz it will shrink when cooled.

Enjoy!

Beary Cute Baked Cheesecake 可爱小熊芝士蛋糕

The original recipe came from this Star Recipe of the week by my friend Imelda. The food design is done by me and be pleased to know that it's an original idea :) Definitely a keeper. And how I wish food design can be copyrighted. I will want to have it registered :P

This recipe makes 6 serving of muffin-sized cheesecakes.

Ingredients:

- 1 block (250g) of cream cheese - cubed and softened (Any brand is ok. I used Philadelphia)

- 65g of castor sugar

- 9 oreo cookies (separate 3 pieces of the cookies and remove the cream, 6 pieces in original form and retaining the cream)

- 1 egg

-1/2 tsp vanilla essence

For decor:

- 9 Ritz Bits biscuits (separate all the biscuits and remove the cheese)

- 18 pieces of chocolate chips

1) Line cupcake cases with 1 (original form) + 1/2 (cream removed) Oreo cookies. Set aside.

2) Beat cream cheese and sugar until combined. Add the egg and vanilla essence and continue to beat until just combined. *Note: Do not over-whisk after beating in the egg. It will incorporate lots of air into the mixture causing the cake to crack easily during baking.

3) Scoop and distribute the mixture evenly into the 6 cases, decorate as shown in pictures above and bake in pre-heated oven at 150deg for 20mins. **Do not worry if the cheesecakes still crack during baking. Any cracks will fuse after cooling in room temperature and a chance that it will disappear completely after chilling. Even if it did not disappear completely, it wouldn't look obvious after chilling.

4) Leave baked cheesecake to cool at room temperature prior to refrigerating. Refrigerate for at least 4 hours before consuming (best over-night).

Enjoy!

Click here for the video.

Nutty Chocolate Cupcakes

Adapted from a cook book by Chef Alex Goh.

Ingredients A:

- 200g boiling water

- 35g cocoa powder

Ingredients B:

- 250g sugar (I used a little lesser)

- 1/2 tsp salt

Ingredients C:

- 3 eggs

- 120g vegetable oil

Ingredients D:

- 200g plain flour - all purpose flour (I used cake flour)

- 1 1/2 tsp baking powder

- 1/2 tsp baking soda

Topping

- Ganache/Nutella

- Toasted chopped nuts

1) Mix Ingredients A with a hand whisk until well blended. Add B and mix till well combined. Set aside to cool.

2) Add C and mix until well incorporated. Add D and mix until well combined.

3) Line muffin cases in muffin tin. Spoon batter into the cases. Fill 2/3 full. *Tips: I poured the batter into a measuring cup and fill the cases from the cup. I find it easier that way.

4) Bake in pre-heated oven at 190c in the middle rack for 20-25 minutes. *Note: I baked at 180c for 25 minutes. **Tips: If you aren't sure if the cakes are fully cooked, always do a test by poking a skewer/toothpick into the cake. It's done when the skewer/toothpick comes out clean.

5) Set aside to cool. Spread ganache on top of the cakes and sprinkle with chopped toasted nuts and pipe some white chocolate lining. **I topped the cake with a dollop of nutella instead and sprinkled it with toasted chopped almonds. The amount of topping used, whether it's just a dollop or a generous spoonful, it's up to individual preference.

Enjoy!

Traditional Mini Sponge Cake with Chocolate Chips

 

If you like kueh bahulu, you will like this :)

Using 2-inch base muffin cases, this recipe yields 9.

 

Ingredients:

- 180g plain flour (all-purpose flour)

- 180g fine sugar

- 4 eggs

- 1 tsp baking powder

- 40g melted unsalted butter

- 40g chocolate chip (optional if want it plain)

- pinch of salt

 

1) Sift baking powder and flour in a bowl. Set aside.

 

2) In a mixer, beat eggs, sugar and salt until light and fluffy.

 

3) With the use of the spatula, fold in the sifted baking powder and flour in 3 batches until well mix. Add butter and mix till well combined.

 

4) Stop mixer and fold in 2/3 of the chocolate chip into the batter and mix.

 

5) Scoop batter into muffin tin lined with cases. Filled 2/3 full. Top batter with balance chocolate chips (about 6 to 7 on surface).

 

6) Bake in pre-heated oven at 180c for 20 minutes.

 

7) Remove from oven immediately after baking and leave to cool on rack.

 

Enjoy!

Mushipan 蒸しパン

 

Mushipan (蒸しパン)  means steamed bread in Japanese. I adapted this recipe from Bits of Taste. Personally think it tastes more cake-like rather than bread-like. I made them in Aug and my guinea pig, erm...I mean my hub commented as-a-matter-of-factly that 'its wan ko kueh what!' *duh* and he proceed to dunk them in his 3-in-1 coffee *roll eyes* and after which he added that it actually goes well with his coffee -.-

For info, Wan Ko Kueh 碗糕粿 is chinese steamed rice flour cake usually and best eaten with orange sugar 红糖. I had my reservation sharing this recipe coz many people would expect the texture of this Japanese steamed cake to be light, soft and fluffy. Thus, in view of this, I may end up with a lot of why-the-cakes-I- made-were-not-soft-and-light-and-fluffy-at-all-?-Not-anything-like-those-in-bakeries-at-all-? queries so I put it on hold. I'm posting now coz I have requests to share the recipe. Go ahead and try. I cant promise that it would be the taste that you will like or would expect but it's confirmed edible and 'not bad' :P in my opinion. I mean if you like wan ko kueh as well.

This recipe makes 4.

Preparation 10 min

Cook 15 min

 

Ingredients:

- 100g cake flour

- 40g castor sugar

- 60ml milk (I used strawberry flavoured milk)

- 1 egg

- 1 tsp baking powder

- 1 tbs vegetable oil

1) Sift and combine the flour and baking powder in a bowl.

2) Whisk the egg in another bowl and add in the sugar. Continue to whisk until combined.

3) Add in milk and mix well.

4) Fold in the sifted flour and baking powder until the batter is well blended.

5) Add in oil and mix well.

6. Scoop batter into muffin tin lined with paper case. Fill each case 3/4 full.

7. Bring the water in the wok/pan to boil and lower the muffin tin. Cover and steam at medium heat for about 15 minutes or until the skewer comes out clean.

8) Remove from wok/pan, let cool slightly. Best serve warm (in my opinion).

Enjoy!

Butter Cake 牛油蛋糕

 

I'm new to baking and I can't help but wanted to try our this butter cake recipe shared by Amy Yong in the recipes sharing page 好料 share share. I tweaked the recipe though coz I wanted to utilize the cake flour that's gonna expire soon. I'm not sure why but the cake was a bit too moist when I baked it the first time. So, I decided to amend the recipe further by reducing the amount of eggs and milk. Other than that, I used the exact same method to prepare the cake.

The original recipe can be found here. I have shared a couple of my recipes at this recipes sharing page too. My sweet corn kueh and ladybug steamed egg cakes actually received good response :) Here's the video for the ladybug steamed egg cakes if you are keen. Oh, back to the butter cake, the below is my version. Feel free to use any of the version.

Ingredients:

- 2 cups cake flour

- 1 block butter - 250g (soften)

- 1 tsp baking powder

- 1 cup fine sugar

- 1/3 cup milk

- 4 eggs

*Do get a measuring cup if you don't have one. It's really useful. When we see a recipe that calls for a cup of this and that, the cup used is the standard measuring cup and not cups of any sizes that you drink your usual coffee or tea or the up-sized cup of coke in the fast food restaurants.

1) Using the mixer, cream the sugar and butter until pale and creamy. *Can use hi-speed.

2) Switch to medium speed, add the eggs into the sugar and butter mixture one at a time until combined.

3) Add in milk follow by the sifted flour and baking powder. The flour to be added gradually and in 4 batches, that is, when one batch of the flour has incorporation into the mixture, then continue to add another batch. Tips: With the help of the spatula, scrape the side and bottom of the mixer bowl to ensure that all the flour is well combined into the mixture.

4) Pour mixture into a 8-inch round or square baking tin lined with parchment paper. Use a spatula to level the mixture. Shake tin lightly and drop the tin lightly on the kitchen counter a couple of time to aid in the even distribution of the mixture. On top of that, this action may helps to get rid of any trapped air bubbles.

5) Bake in pre-heated oven at 160c for 50 - 60 minutes on the lower rack until a test with the skewer comes out clean. ** I reduce the temperature to 150c for the last 15 minutes coz it domed and crack a lil.

6) Remove cake from oven and let cool slightly before transferring the cake out of the tin to cool further on the wire rack. You may like to serve it cooled or when it's still a lil warm.

Enjoy!

Easy Bake-free Cheesecake

 

IMPORTANT NOTE: Set it in the freezer compartment and not just anywhere in the fridge.

Ingredients:-

- 1 tub (250g) Kraft light Philadelphia spreadable cream cheese (as indicated, its 80% less fat as compared to butter and margarine)
- 1/2 cup of icing sugar
- 1 cup of whipping cream
- 12 oreo cookies
- a handful of chocolate chips

1) Beat whipping cream until soft peak and set aside.

2) Beat cream cheese and sugar until well blended. Stir in whipped cream gently until well combined.

3) Line 1 cookie on the bottom of each muffin cup.

4) Spoon mixture into cups and sprinkle with chocolate chips.

5) Set in freezer for at least 4 hours or until firm *no worries about it becoming rock hard like ice.

Enjoy!  Its ice-cream taste-a-like cheesecake.

Easy Chocolatey and Moist Chocolate Cake

 

Ingredients

- 200g dark compound/baking chocolate (break into small pieces)

- 100g unsalted butter (cubed and softened)

- 25g sugar

- 2 eggs

- 20g self-raising flour

1) Beat eggs and sugar until pale.

2) Melt dark chocolate in a heavy pot/pan under small flame. *IMPORTANT NOTE: Remove pot away from flame when chocolate started to melt. Continue stirring and add in soften butter and stir till both combined.

3) Stir in butter and chocolate mixture into the eggs and sugar mixture. Add in the flour. Stir the batter with a spatula till well combined.

4) Spoon into muffin tray lined with cupcake liners and bake in pre-heated oven at 180c for 15-20 minutes.

Enjoy! You may want to dust it with some icing sugar and top it with fruits. Or even serve it with a scoop of your favorite ice-cream.

 

Click here for a step-by-step tutorial.

Cute Steamed Egg Cakes

Traditional steamed egg cakes with a twist. Quick and easy using only 3 ingredients. This recipe was originally the kueh bahulu recipe. I shared the recipe with my friend Yean Leng and she was so 'brave' to try steaming it! And I was quite surprised that she told me it was delicious and the steamed cakes were wiped out before she knew it. So it gave me the idea to try drawing design (which I have seen online) using the batter added with food color.

Okay so before you start, here's a few important notes, it's a MUST-READ to ensure a successful attempt and result:
- Use room temperature eggs.
- Eggs and sugar must be beaten until light and fluffy (Be patience, don't be too eager to fold in the flour)
- When folding the flour into the eggs and sugar mixture, mix until just combine. DO NOT over-mix which will result in a batter that is too fine and watery.
- DO NOT open the cover just to peep or add water during steaming.

For more Q & A and design ideas, please click here and here. Click here for the video.

Recipe yield roughly 14 - 16 pieces for doing this ladybug design. **Note: If you are doing other designs which require more or less colored batter, the quantity yield may varies. And some batter might be also be wasted during the process.

  Ingredients:...
- 180g plain flour
- 180g fine sugar
- 6 eggs (room temperature)
- brown coloring
- red coloring

1) Beat eggs n sugar till light and fluffy. Add in the sifted flour.

2) Scoop 1 tbs of the batter into a piping bag. Snip a small hole and set aside.

3) Scoop 8 tbs of the batter into another piping bag, add in the brown coloring to achieve the desired shade and mix well. Snip a small hole and set aside.

4) Add red coloring to the rest of the batter and mix well.

5) Line paper cups in the muffin tray. Fill the cups 3/4 full with the pink batter. Using the brown batter, draw a 'T' starting from the middle. Fill the top half with the brown batter and draw dots on the bottom. Using the white batter, make two dots on the upper brown portion. Lastly, make a dot in the white dot using brown batter.

6) Bring water to boil and lower cakes into pot or pan. Steam under medium heat for 15 minutes.

Enjoy!

Click here for a step-by-step tutorial.