Saturday, December 20, 2014

Peach Tangyuan 仙桃汤圆

Seldom appear in blog recently. Hope everyone doing well.
Dongzhi Festival is around the corner, 
I wish you all "Happy Midwinter Festival & enjoy your reunion with your beloved family!"

Peach Tangyuan 仙桃汤圆
(Recipe reference : Sonia aka Nasi Lemak Lover with minor changes)
*makes about 12pcs 

100g glutinous rice flour
1tsp caster sugar
70g hot boiling water
Red food colouring
Matcha powder
Butter knife 
  1. Add glutinous rice flour and sugar in a mixing bowl.
  2. Slowly pour in hot boiling water, use a wood spatula to mix well, then knead till a smooth dough.
  3. Take two small dough, one add in red colour and another add in matcha powder.
  4. Take plain dough(10g) roll into ball. Pinch a small pink dough, roll into small ball, flatten and place in the centre of the plain ball, roll together.
  5. Green leaf - take two small pieces matcha dough, flatten and use toothpick to make the leaf pattern.
  6. Place them on a steaming plate that wrapped with cling film. Steam for 10-15mins.
  7. Remove from steamer, immediately brush with some oil to prevent it stick to each other.

Wednesday, December 3, 2014

Green Tea Hokkaido Cupcake 綠茶北海道杯子蛋糕(2nd Blogiversary部落格两週年)

今天荣幸应邀参与"北海道小聚会" 又恰好是我家部落格成立两周年!
同时也感谢所有部落格的好姐妹这两年来给我支持,鼓励和正能量!谢谢你们, 爱你们哦!

It's my pleasure to be invited to this “Hokkaido cupcakes event” and coincidentally it's also my 2nd Blogiversary. I would like to express my appreciation to all my blogger friends, followers and readers for the supports and comments during these two years, thank you very much, muack muack!!!
As mentioned before I'm a big fan of green tea/matcha. Hence, I try this green tea version from Alvin@Chef and Sommelier.
Green and red, aren't they look very christmassy?
Green Tea Hokkaido Cupcake 綠茶北海道杯子蛋糕
(Adapted from Chef and Sommelier, originally from Nasi lemak lover
*makes 9 cupcakes


Chiffon cake
3 egg yolks
20g sugar
35g corn oil
60g milk
60g cake flour 
10g green tea powder

3 egg whites
25g sugar

60g dairy whipping cream
10g sugar

Icing sugar, for dusting 

1. Pre-heat oven to 170C.
2. Arrange paper liners on baking tray.
3. Hand whisk egg yolk and sugar till pale in colour.
4. Add in corn oil and milk, mix well.
5. Sift in cake flour and green tea powder, stir to combine.
6. Beat egg white until foamy, gradually add sugar, and continue beat till soft peak form.
7. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
8. Fold in the balance egg white with a spatula till well combined.
9. Scoop batter into pre-arranged paper liners to about ¾ full.
10. Bake for 20-25 mins at middle rack. 
11. Beat whipping cream with sugar till firm and stiff (over a bowl of iced water).
12. Pipe whipping cream into cupcake and dust with icing sugar. Keep refrigerated before consume.

My Note : I bake at middle rack 13 min at lower rack 10 min.(Noxxa).

 I'm joining Best Recipes for Everyone December 2014 Event Theme: 

Thursday, November 27, 2014

Purple Sweet Potato Bread 紫蕃薯面包

Hello! I'm back after a long break (holidays & sick days)!  
Although I still in a lazy mood but I have to post this "Fresh from oven bread" before it expired, hehe!!!
I have been looking forward to bake this purple sweet potato filling bread for so long.
Finally I got it , yum yum!
Sweet Bread Dough 
(Recipe adapted and translated from chinese cookbook 周老师 ~ 天然手作面包101 道 page 57 with minor changes)

Makes :  1 x 18cm chiffon pan


100g Milk
1 tsp Instant yeast
165g Hi protein flour
35g  Low protein flour
40g Castor sugar
1/2 tsp Salt
1/2 Egg
20g Butter

180g Mashed purple sweet potatoes
30g Castor sugar
30g whipping cream
(Combine all the filling ingredients in mixing bowl and set aside) 

Remaining 1/2 egg-Egg brush
Almond flakes

  1. Mix all the ingredients except butter and knead until smooth
  2. Add butter, continue to knead to form a smooth and elastic dough. 
  3. Cover with plastic wrap or cloth, leave to prove for 2 hours until double size. (I used Noxxa breadmaker function # 10 for dough).
  4. Punch down the dough to expel air. Roll the dough into a rectangle.
  5. Spread the purple sweet potatoes filling on top. Roll up like swiss roll.
  6. Make a cut through the middle of the dough become 2 equal pieces(as shown in the picture) 
  7. Cross them and twist the pieces together, pinch the ends firmly to seal and make a wreath.
  8. Arrange the dough into a lightly greased chiffon pan. 
  9. Cover with plastic wrap or cloth and leave to proof until double size or cover the whole pan.
  10. Egg brush and sprinkle almond flakes.

I am joining Best Recipes For Everyone
November Event: Fresh from Oven ~~ My Bread Story
Hosted by Fion 
I'm also sharing this post with :

Tuesday, November 4, 2014

Green Tea Souffle' Cheesecake 绿茶舒芙蕾芝士蛋糕

这次总算有点进步了, 好开心叻!
 看来这个甩蛋糕的方法, 还蛮管用哦!
Finally I manage to have my Japanese cheesecake without shrinkage and stand tall. I found that the special technique to prevent shrinkage shared in this recipe is useful. If you have collapse or shrinkage problem like me before, why don't give this recipe a try?

这次用我最爱的绿茶口味,下次再做其他口味的。谢谢Jessie的分享 :)
I totally agreed with Jessie, this kind of cheesecake is additive. I can't wait to try some different flavours! 
Cheesecake(Japanese style) 日式绿茶舒芙蕾芝士蛋
(Recipe sources: Jessiecookingmoment and Jeannie@Baking Diary with minor changes)
Makes a 7" Square or a 8" Round Cheesecake

125g Cream Cheese, roughly chopped
60g Unsalted Butter, roughly chopped
5 Egg Yolks (about 77g)
125g Milk
75g Cake Flour, sifted
35g Corn Flour, sifted
13g Cocoa Powder, sifted (i replaced with matcha powder)

5 Egg Whites (about 178g)

120g Caster Sugar

  1. Line the base and sides of a 7" square cake pan with non-stick baking paper. For the sides, make sure that the paper extends to about 1" higher than the pan. (I didn't line the sides).
  2. Mix flour and cocoa powder together. Set aside.
  3. Melt cream cheese and butter in a heat-proof bowl over a pot of simmering water. Stir until no lumps. Remove from heat and leave to cool.
  4. Add egg yolks to the cream mixture, one at a time and mix with a handwhisk. The mixture becomes smoother after the 1st egg was added.
  5. Add milk, whisk to combine.
  6. Add flour mixture gradually. Mix until well-combined. Do not over mix.
  7. In a separate bowl, beat egg whites until frothy. Add sugar in a few rounds &  beat until soft peaks.
  8. Give the cream mixture a good stir, then add 1/3 of (7) into the cream cheese. Mix gently with a handwhisk.  Gradually add in the rest of (7) into the cream mixture & mix until well-combined.
  9. Pour batter into the cake pan. Pour from a certain height slowly to help remove air bubbles. Tap the pan lightly on a table top to level up the batter and also to remove air bubbles.
  10. Place the cake pan in a big baking tray, then put them in the lower middle oven rack. Carefully fill up the tray with hot water. The water level should just be about 1’’ height of the cake pan.
  11. Bake in a 150C preheated oven(Bake only, not Fan-Bake) for 10 minutes, then reduce to 140C for another  10 minutes, if cracks happen, reduce to 120-130C & continue to bake for about 40 minutes(total baking hour is 1 hour).
  12. Remove cake pan from oven and immediately drop the pan from a height of 20-30cm onto the table top. This prevents the cake from shrinking upon cooling. Remove the cake from pan immediately. To unmold, place a large baking sheet on top of the cake pan, invert the cake pan onto the baking sheet. Remove the cake pan and the paper on the base and sides of the cake. Turn the cake back to the top again on a wire rack. Cooled. Refrigerate overnight.
Happy Tuesday!

Thursday, October 30, 2014

Pumpkin Raisin Cupcake with Cream Cheese Frosting 南瓜葡萄干小蛋糕

Pumpkin Raisin Cupcake with Cream Cheese Frosting 南瓜葡萄干小蛋糕
(Recipe adapted from 君之with minor changes)
Makes : 12 cupcakes (diameter 5cm cup)


85g Butter
100g cake flour
1/2 baking powder
120g pumpkin puree
35g brown sugar
35g white sugar
40g raisin
1 egg

  1. Whisk butter, brown sugar, white sugar, salt until light and fluffy.
  2. Add in eggs, at 3 batches, beating thoroughly after each addition
  3. Add in pumpkin puree, continue to mix until well combined.
  4. Fold in cake flour, baking powder, mix well. Fold in raisin.
  5. Pour the batter into the prepared muffin cup, filling each cup with 2/3 full.
  6. Bake at 18oc for 12-15 mins. (I bake for 30 mins)
Cream Cheese frosting
100g cream cheese

50g butter (softed)
1tsp vanilla
 icing sugar

Beat cream cheese, butter, vanilla in a bowl until fluffy. Add in sugar gradually, beat until smooth.Frost the muffins with cream cheese buttercream.

Monday, October 27, 2014

Pumpkin Bread & Pumpkin Yakult Jam 南瓜面包+ 南瓜养乐多果酱

Pumpkin bread with pumpkin yakult jam, a very pumpkin breakfast treats, what you say? 
This bread is incredibly soft, light and addicting!
A very special and delicious pumpkin yalkut jam, thanks to Ann for sharing this recipe!
Just wanted to share my happiness ~
 My first half marathon (21.4 km) @ BSN Putrajaya Night Marathon 2014.10.11
小小的喜悦分享 : 2014.10.11 我完成人生中的第一场半马 @ 马来西亚布城夜间马拉松赛。

[奇迹不在於我跑完了。奇迹在於我有勇气起跑!] -跑者,作家  约翰.宾汉
"The miracle isn't that I finished. 
The miracle is that I had the courage to start." - John Bingham
Pumpkin Bread 南瓜面包
(Recipe reference : Helena's  Kitchen with minor adjustment)


250g  High protein flour
50g Pumpkin puree
50g Egg
50g brown sugar
80ml Milk
1 tbsp Milk powder
1/2 tsp Salt
1 tsp Instant yeast
20g unsalted butter

Some egg brush
White sesame seeds
Pumpkin seeds

  1. Mix all the ingredients except butter and knead until smooth
  2. Add butter, continue to knead to form a smooth and elastic dough. 
  3. Cover with plastic wrap or cloth, leave to prove for 1 hour or until double size. (I used Noxxa breadmaker function # 10 for dough).
  4. Punch down the dough to expel air. Divide into 12 equal portions (4og x 12) and cover with wet cloth and rest for 10 minutes. Shape into round ball.
  5. Place the dough with point down, on greased baking pan.
  6. Cover with plastic wrap or cloth and leave to prove for 40-50 mins (or double size).
  7. Egg brush and sprinkle chopped pumpkin seeds/sesame seeds.
  8. Preheat oven at 175c and bake for 25 mins.                                            
Pumpkin Yakult Jam 南瓜养乐多果酱
(Recipe adapted from : Anncoo Journal with minor changes in orange colour)


 350g Pumpkin (190g Pumpkin puree)
 2 bottles (200ml)  Yakult (orange flavour) (100ml)
 1/2 tbsp Lemon juice or to taste
 2 tbsp Sugar or to taste (1.5 tbsp)


  1. Combine pumpkin puree, yakult, lemon juice and sugar together in a pot. Stir well and bring to boil. Lower heat and keep stirring the pumpkin mixture for about 20-25 minutes until thickened.
  2. Pour jam into clean jar and allow to cool completely before putting it in the fridge.

Saturday, October 18, 2014

Chicken & Onion Bao (Steamed Buns) 洋葱鸡肉包子

Too bad my pleating skill,  I still can't present a nice pleated bao.
Anway, these bao are so delicious and taste like those old days bao.
I like to thanks Sonia for her great recipe.

Bao with lovely filling ;)
Chicken and Onions Bao (steamed buns) 洋葱鸡肉包
(Recipe adapted from : Sonia aka Nasi Lemak Lover)
*makes 8

A) chicken and onions filling
3 skinless & boneless chicken thigh (bite size pieces)
1 spring onion, sliced 
2 onions (large), wedged

1 2/2tbsp light soy sauce
1tsp salt or to taste
1tsp sugar or to taste
sesame oil
dark caramel sauce, for darker colouring
Water, add when it is necessary 


  1. Heat oil in a wok, sauté spring onion till aroma.
  2. Add in chicken pieces and onion, stir to till mix well.
  3. Add in seasonings, continue to cook till chicken tendered over medium heat, add water when it is necessary ( I didn't add water at all).
  4. Dish out and set aside to cool
B) 2 hard-boiled eggs, wedged

C) Bao dough
250g cake flour ( I used Bao flour)
1/2tsp salt
1tsp instant yeast
40g caster sugar
110g water
20g corn oil 

  1. Mix all ingredients in a mixing bowl, mix well and knead till smooth and no sticky to hands.
  2.  Cover with damp cloth and proof to double in size (30-60mins).
  3.  Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
  4.  Weigh out 55g of the dough and roughly shape into a ball, rest for 15mins.
  5.  Flatten and roll out the dough into a circle with a rolling pin. Spoon in filling (1-2pcs chicken and onions, and 1pc of wedged hard-boiled egg) onto the center and pleat up the sides and seal.
  6. Place the bau onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 10-15 mins.
  7. Steam the bau under rapidly boiling water on high heat for about 10 to 12 mins.
  8.  Remove from steamer and serve hot.
  9.  Store in the fridge for left over bao, steam again before serve.

This post is joining Best recipes for Everyone October 2014 Event