Saturday, 19 April 2014

Perfectly Peachy Pund Cake by Regina Soejanto Moo

Perfectly Peachy Pound CakeAdapted from The Pioneer Woman

Prep time: 15 min

Bake time: 65 min

Yields: 9" loaf pan / 10 servings


  • 170 gr salted butter, softened
  • 1 1/2 cups all purpose flour
  • 1 1/3 cup caster sugar
  • 1/4 tsp salt
  • 2 eggs + 1 egg yolk
  • 1/2 cup 7-Up / Sprite
  • 4 halves peaches, either fresh or tinned


1. Preheat oven to 350 deg F / 160 deg C. Line a loaf pan with parchment paper. Wash peaches in cold running water until all the syrup has been cleaned off. Pat completely dry, and slice. Set aside.

2. Cream butter and sugar till it turns very light and fluffy.
3. Add in eggs, one at a time, scraping the sides of the bowl and ensuring that the batter is mixed thoroughly. Don't be tempted to cut short the mixing time! As this cake doesn't use baking powder or soda, it needs the extra 'air' from the whipping in order for it to rise sufficiently. Slowly mix in the flour and 7-Up alternately, starting and ending with flour.
4. Spoon 1/3 of the batter into the prepared pan. Arrange sliced peaches sparingly in a single layer on top of the batter. Too many slices will result in a soggy cake, so you've been warned!

Cover with a layer of batter, more sliced peaches, and smooth the remaining batter on top.

5. Bake for about 65 min, or until a skewer inserted in the centre of cake comes off clean. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Cool completely on a wire rack

6. Sprinkle icing sugar, and be prepared to have more than one slice.


Grilled Stuff Squid by Diana Gale

Grilled Stuffed Squid (Makes 4)

4 medium squids, cleaned and skin removed
200g minced pork
5 water chestnuts, peeled and chopped finely
5 prawns, shells removed and chopped finely
1 sprig spring onion, chopped
1 teaspoon light soy sauce
1/8 teaspoon ground white pepper
1 teaspoon corn starch

1. Combine minced meat, prawns, water chestnut and spring onion. Add light soy, pepper and corn starch. Mix well.
2. Carefully, stuff the mixture into the squid, taking care not to overfill. Secure the openings with toothpicks.
3. If using the barbeque to grill the squids, coat the squids with some olive oil before grilling. Make sure to roll the squids regularly to ensure even cooking. Otherwise, you can also do the same on a skillet. If you have quite a lot of stuffing in the squid, you may want to finish the cooking process in the oven to be sure that the stuffing had been cooked through.
4. Serve immediately.

Banana Bread Cake by Diana Gale

Banana Bread-Cake (Serves 8)

Blog/ Recipe Link

1 egg
3 cups mashed banana
120g butter, melted
¼ cup whole milk, room temperature
1½ cups plain flour
¾ cup caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
½ ground nutmeg
½ tsp salt
1 cup chocolate chips (optional)
½ cup chopped walnuts or almond flakes (optional)
½ cup raisins or sultanas (optional)

1. Preheat oven to 175C. Prepare an 9-by5 inch loaf pan by greasing it or lining it with baking paper.
2. Whisk egg, milk, mashed banana and melted butter in a large bowl until thoroughly blended.
3. Sift flour, baking powder, baking soda and salt. Add sugar to flour mixture.
4. Add the flour mixture to the banana mixture in 3 parts and mix.
5. Gently stir in raisins/ sultanas/chocolate chips, if using. Sprinkle nuts on top, if using.
6. Bake for 55-65 minutes, until toothpick inserted into the center emerges clean.
7. Cool in baking tin for 15 minutes before transferring to a cooling rack to cool completely.

Sugarless Chocolate Bun with Dark Chocolate filling by Yvonne Mah

Bread flour 220g
Cake flour 80g
Cocoa Powder 10g
*Egg 1 (50g)
*Milk 150g
Honey 50g
Instant yeast 1 tsp
Butter 30g (Room temp)
Salt 1/8 tsp
*Weight of Egg & Milk adds up to 200g

Converture Dark Chocolate 8-10g for each portion

Whole beaten egg
Sesame seed (Optional)

1) Place the ingredients in the BM or mixer to knead till window pane. If using BM, place the wet ingredients first, follow by the dry ingredients and lastly the yeast in the centre of the flour pile. Add salt and butter after approximately 5 minutes into kneading. Let the dough proof in the BM.
If using mixer, add all ingredients except butter in a mixing bowl, knead till smooth dough. Add in the butter and knead until dough is smooth and elastic. Cover with cling wrap and set aside to proof.

2) After first proofing of an hour, punch out the air and cover it loosely with cling wrap. Let it rest for 15 min.

3) Divide the dough into smaller portions & wrap the filling. Shape into round balls and place them neatly in a pan. Spray some water on the surface of dough and second proof the dough in the oven for about 60 min. (Oven NOT switched on.)

4) Remove the pan from the oven at the last 10 min of second proofing to preheat the oven at 170C.

5) Apply egg-wash, sprinkle sesame seed and bake for 18-20 min.

6) Once baked, remove the bread and unmould immediately. Let cool on a rack completely.

Hay Bee Hiam with French Beans by HuiChin Sim

What you need
- French beans (cut into about 5cm-strips ‘sharply’)
- Fishcake (sliced)
- Onion (grinded into paste)
- Garlic (grinded into paste)
- Dried shrimps – Hay-bee (grinded)
- Dried chilli paste

For the Seasoning
- Salt
- Sugar

- Heat some oil in the frying pan and sauté the garlic for 3mins
- Add in the onion and cook for another 3mins
- Add in the grinded dried shrimps and cook for 10mins
- Add in the chilli paste and add a pinch of salt & sugar for taste and continue to stir-fry till the chilli paste darkens and becomes drier
- Add in the French beans & fish cake and mix evenly
Serve with hot steamed rice :)

Fried Beancurd Skin Egg Tofu by Grace Chang

300ml plain soy bean milk ( without sugar)
3 eggs
Dried Beancurd sheet

1tsp salt
1/2 tbsp cornstarch
1tsp chicken granule

- beat the egg lightly, add into soy bean milk slowly and mix with seasoning carefully, then strain well..

-place the Beancurd skin into a deep bowl with lined cling wrap.
Pour in the soy milk mixture slowly, then wrap with the cling wrap.
Steam in a preheated steamer over a low heat for about 20 mins until cooked . Remove fr heat , leave to cool , ready to use.

-remove the steamed egg Beancurd , deep-fry into hot oil carefully until golden brown . 
Remove n drain ..
Arrange on plate n garnish to your preference .

Note: dried Beancurd skin to wipe before lining the bowl on the cling wrap.
Mine was steam for 1/2 hr over low- med heat
Do not remove fr bowl immediately after its steam..
Let it cool down , place the bowl in fridge till it harden then remove and

Friday, 18 April 2014

Rock Buns by Stevia Chai Yuen Loh

Rock buns


100g flour
½ tsp baking powder
40g cold butter, cut into cubes...
40g sugar
25g raisin
10g sultana
1 tsp candied peel
1 egg, lightly beaten


Preheat oven to 180º C
Sift flour and baking powder together into a mixing bowl
Add sugar and stir till well blended.
Rub in the butter with your fingers, until mixture resemble bread crumbs
Add the raisin, sultanas and candied peel, mix till evenly distributed
Drizzle the egg into the mixture and mix till mixture comes together.
Shape mixture into the size of a tennis ball and place onto a greased or lined with baking parchment.
Bake for 20 - 25 minutes or till golden brown.
Remove and cool on the wire rack.
*Note: I use diced mixed fruit that I have in my pantry or you can use mixed fruits too.

Thursday, 17 April 2014

Green Tea Marble Chiffon Cake by Uginia Eugenia Uniflora

Green Tea Marble Chiffon Cake

80g Cake flour
5 Egg yolks
15g Caster sugar
70g Milk
60g Butter
5g Matcha powder mix with 1 tbsp hot water

80g Caster sugar
5 Egg whites


1. Preheat oven to 170C

2. In a saucepan, cook milk, butter and sugar till butter melted, while is warmed add in sifted cake flour and mix well using a whisk. Combine egg yolks one by one to continue whisk it well and set aside.

3. In a mixing bowl, Whisk egg whites till foamy and add in sugar gradually whisk till stiff peaks.

4. Add one third of meringue to the cooked dough while the dough is still warmed and fold in lightly, then add remaining meringue and fold to incorporate completely.

5. Take 1/4 of the plain batter and mix with the matcha paste together.

6. Spoon plain and matcha batter alternately into an ungreased 17cm chiffon cake pan, till all the batters are used up. Gently shake and bang the pan on the table top to release air bubbles and use a chopstick to stir the batter gently to create swirl. Smooth the surface with a rubber spatula.

7. Bake at 170 deg C for the 1st 10mins, then 150 deg C for 35mins.

8. When cake is done, remove from oven and turn the pan over. Leave cake to cool in pan completely before removing it from the pan and cut it.

Wednesday, 16 April 2014

Pineapple Upside down Cake by Grace Ong

Recipe Link


For the topping

  • 50g softened butter
  • 35g light soft brown sugar
  • 7 pineapples rings in syrup, drained and syrup
  • glacé cherry

For the cake

  • 100g softened butter
  • 100g golden caster sugar
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs


Heat oven to 180C/160C fan. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.
Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Hainanese Coconut Kueh by Victoria Moon Kua

Recipe Link琼海人气小吃-海南薏粿-椰子粿

Ingredients AGula Melaka : 125g
Water : 25g
Pandan leaf :4 pcs
Ginger :1 pc (smashed )

Ingredients BGrated white coconut : 200g

Ingredients CFried Grounded peanuts :50g
Fried white sesame seeds : 25g

Ingredients DPlain flour :1 tbsp

Ingredients AGlutinous rice flour :300g (sifted)

Ingredients B (mixed)Coconut milk / water :280g
Sugar : 80g
Salt  1/4 tsp

Ingredients CCorn oil  : 45g
* Corn oil : 30g (For glazing )

First, prepare filling by cooking Ingredients A over low flame till Gula Melaka melted. Stir constantly
- Add Ingredients B, fry till fragrant and dry
- Mix Ingredients C and stir fry till well combined
- Add plain flour and mix well, dish up, and set aside for later use
– proceed to prepare skin - Place glutinous rice flour into a mixing bowl
- Slowly add in Ingredients B and mix well
- Add in corn oil and mix to form a soft and smooth dough
- Cover with cloth and rest for 20 min
- Divide dough into 30g each
- Wrap in fillings, shape round and put into pre-prepared pandan leaf box or banana leaf. Flatten slightly
- Arrange on a steamer and steam over medium flame for 10 min
- Remove from steamer and brush with corn oil while it’s still hot

Personal Notes:
I used coconut oil throughout the recipe and used 45g sugar for the skin
- do flour hands and bench top when attempting to wrap filling and shape into balls. it makes the dough easier to manage
- each of my dough weighs 30g and i steamed them for 7 mins, and kept it inside the steamer for 3 mins before removing them. do cover the steamer lid with a cloth before steaming. i first boiled the water over high heat, and then turned to medium-low during steaming
- if you want to use a chop, allow the kueh to cool and “dry” slightly before applying chop. brush chop with some red liquid (red food colouring mixed with water) then chop lightly. i felt that brushing vs dipping into liquid yielded a nicer stamp effect (and it took me many kuehs before i got a nice stamp (⊙﹏⊙✿))
- i used my newly acquired mould for some of the kueh – if you intend to do this, please ensure you have a “drier” dough for otherwise, everything will stick to the mould

Crispy Parmesan-Cauliflower Poppers by Grace Chang

Recipe Link :

Crispy Parmesan-Cauliflower “Poppers” with Creamy Buttermilk Ranch Dipping Sauce
(Serves about 4)

12 oz bag cauliflower florets, cut into small, bite-size “popper” pieces
• Salt
½ cup flour
2 eggs
1 cup panko breadcrumbs
½ cup grated parmesan cheese
• Pinch paprika
• Pinch black pepper
• Canola oil, for frying
• Creamy Buttermilk Ranch Dipping Sauce (recipe below)
• Green onion, chopped, for optional garnish

-Blanch the cauliflower pieces by adding them to a pot of well-salted, boiling water for about 30-45 seconds just until crisp-tender; drain, then shock for about 30 seconds in ice-water to cool; drain from ice water and pat dry with paper towel; set aside for a moment.
-Set up your breading station by adding the flour into a large ziplock bag, along with a pinch of salt; next, beat the eggs in a large bowl; finally, add the panko, the parmesan, the paprika, pepper and a pinch of salt into another large ziplock bag.
-To bread, add the blanched cauliflower pieces to the bag with the flour, and very gently shake to coat the pieces well; next, add the floured pieces to the bowl with the beaten eggs, and toss the pieces to coat with the egg; next, add the pieces to the bag with the panko/parmesan mixture, and again, gently shake to coat the pieces well; take the coated pieces out and place onto a plate to hold.
-To fry, heat enough oil to shallow fry (about ½ cup) in a large skillet or pan; once the oil is hot, add about a third or half (depending on size of pan) of the breaded cauliflower pieces in, and allow them to fry for about 5-7 minutes, moving them around occasionally, until crispy and golden-brown on all sides; remove and drain on paper towel, sprinkle with a little salt and pepper if desired, and repeat until all pieces are fried.
-To serve, allow the “Poppers” to cool slightly, as they will be quite hot when fresh out of the oil; serve alongside the Creamy Buttermilk Ranch Dipping sauce, and garnish with some chopped green onion, if desired.

Creamy Buttermilk Ranch Dipping Sauce

½ cup sour cream (light or regular)
1 medium garlic clove
1 tablespoon buttermilk
1 teaspoon mayonnaise
½ teaspoon lemon juice
¼ teaspoon plus a pinch salt
¼ teaspoon plus a pinch black pepper
¼ teaspoon sugar
• Pinch Italian seasoning

-To a small bowl, add all of the ingredients and whisk/blend until well combined; cover with plastic and refrigerate until ready to serve.

Takoyaki aka Grilled Octopus Balls by Stevia Chai Yuen Loh

1 egg
300ml water
1 tsp soy sauce...
1 tsp mirin
3g salt
3g dashi granules

100g flour
15g wheaten starch/ deng mien
3g baking powder
200g cabbage shredded
100g cooked octopus, diced
20g red pickle ginger
1/2 Tbsp corn, optional
bonito flakes
spring onion, chopped
BBQ sauce

Sift flour, wheaten starch and baking powder together in a bowl. Set aside.
Mix egg, water, soy sauce, mirin, salt and dashi granules in a bowl and mix till well combine.
Add the egg mixture into the flour mixture and stir till lump free, add in the shredded cabbage, diced octopus, ginger and corn. stir to get the vegetables and octopus to be evenly coated with the batter. Rest batter for 45 to 60 minutes.
Heat the takoyaki iron or gem tin and lightly oil each hole, when the iron is hot fill the iron with takoyaki batter to the top, it's alright if it overflows.
Cook till the the batter is golden brown, using two skewers, flip the half cook batter over and tug in the surplus around the side to make it round.
Cook till golden brown, remove and garnish with mayonnaise and BBQ sauce and top with bonito flakes and chopped spring onions.

Traditional Chinese Sponge Cake Pandan Flavour by Rebecca Lin

Traditional Chinese Sponge Cake Pandan Flavour 


300g plain/hong kong flour
300g sugar
5 eggs
100ml water/7 up /sprite
1/3 tbsp pandan paste


1. Beat eggs till fluffy. Add in sugar gradually and continue beating till well-blended.
2. Add in flour and water, mix well. Pour mixture into a round baking tin lined with baking paper.
3. Sprinkle a handful of sugar such that it forms a cross on the surface of the mixture.
4. Steam over high heat for half an hour.

Apple Crumble Muffins by Gwen Chow

Ingredient for crumble topping:

1/2 cup brown sugar
6 TBsp plain flour
1/4 cup (56g) cold butter
1 tsp cinnamon powder

Ingredients for batter:

1 1/2 cups brown sugar
2/3 cup canola oil
1 large egg
1 tsp vanilla essence
2 1/2 plain flour
1 tsp baking soda
1 tsp cinnamon powder
1/2 tsp salt
1 cup buttermilk
2 cups diced apples

  1. To make the crumble topping, rub in all the ingredients with finger tips until resemble bread crumbs. Set aside.
  2. In a large bowl, combine brown sugar, oil, egg and vanilla essence.
  3. Sift together plain flour, baking powder, cinnamon powder and salt.
  4. Blend the flour mixture into the batter and alternate with buttermilk.
  5. Add the diced apples and mix until just combined.
  6. Spoon into prepared muffin tins and sprinkle generously with crumble topping.
  7. Bake in preheated oven 170 deg for 30mins until golden brown.

Gluten Free Chocolate Chip Cookies by Gwen Chow


1 1/2 cups rice flour
1/2 cup corn starch
1/4 tapioca starch
1 tsp xanthan gum **(optional, see note)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

170g butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup caster sugar
2 large eggs
2 tsp vanilla essence
2 cups chocolate chips
Sea salt for sprinkling

  1. Mix ingredients (A) together with a whisk and set aside.
  2. Cream butter and sugars
  3. Add eggs one at a time.
  4. Add in vanilla essence
  5. Mix in chocolate chips
  6. Drop dough into rounded balls about 1" apart on baking tray.
  7. Bake in preheated oven at 170 degress 12 to 15 mins.
**Note: Xanthan gum is widely used in gluten free baking. It can be purchased at Phoon Huat or any baking shops. It is a binding agent to bind the flours together since the above flours do not have gluten. However, it is optional when baking cookies but should not be omitted in baking cakes.