BeautyMe Love Recipes

BeautyMe Love Recipes

Sunday, November 23, 2014

Semolina Lemon Cake

I was looking for a cake recipe that I can use up all my Semolina Flour and I found the Semolina Orange Cake with Syrup by Alia but I transformed it to my own Semolina Lemon Cake. This is a simple recipe with step by step instructions in youtube. The only thing I omitted was the orange glaze which poured over the top of cake. I actually thought that the sugar was way too much so I reduced it to 200g but after tasting the cake, I agreed to stick to 220g. Overall, the cake tasted refreshing with the lemon zest and if I could replaced vegetable oil with butter, I believe it would be even perfect for a butter lover like me :)


4 eggs
A pinch of salt
220g Sugar
Zest lemon
20g plain flour
400g semolina flour
2 tsp baking powder
240g Vegeatable oil
250g milk
Almond flakes


1. Preheat oven to 170 deg C. 
2. Line pans with baking paper and grease the baking pan.
3. Whisk eggs, salt and sugar at high speed for 5 mins until thick texture. Add lemon zest.
4. In a large bowl, sift flour and add semolina flour and baking powder. Mix well.
5. Pour the egg mixture into the dry ingredients and use spatula to mix till all ingredients well incorporated.
6. Add vegetable oil, mix well till oil is absorbed.
7. Add milk and continue to mix till get a smooth and liquid batter.
8. Pour over prepared baking pan and sprinkle almond flakes over the top.
9. Bake at 170 Deg for 35 - 45 mins.

Saturday, November 22, 2014

Sugee Cookies

I spotted this Sugee Cookies recipe unknowingly from SCS website with the use of Semolina Flour. I was curious about how it would take taste and amazingly, the cookies came out crunchy and buttery. Even though I used Buttercup instead of SCS butter, my whole kitchen was covered with the wonderful butter aroma. Frankly speaking, I felt these cookies tasted more like butter cookies than Sugee Cookies.

Another note - I found it was not easy to handle the dough and cut into shapes as the dough was quite wet. So I put the dough into the fridge for a while and dusted some plain flour on the surface before I flattened the dough and cut it into shapes.


200g butter
100g icing sugar
180g semolina flour
120g plain flour
1/2 tsp baking soda


1. Preheat oven to 175 deg C. 
2. Line sheet pans with grease-proof paper.
3. Put all the dry ingredients in a bowl and whisk to combine.
4. In a large mixing bowl, cream the butter for a bout 2 mins until smooth and creamy.
5.Gradually add in the dry ingredients and combine with a handheld mixer. It should form a soft dough.
6. Roll the dough into balls, shape into cubes, or other cute shapes.
7. Place them on the pan for about two inches apart and bake for 14 to 16 mins.
8. Let the cookies cool and keep them in an airtight jar.

Friday, November 21, 2014

Rock Buns

Woweeee! These Rock Buns are really super yummy and indeed brought back those memory of my Secondary School Home Economics lesson. It tasted crispy like cookies and soft inside like cake, what a good combination. Thanks to Kenneth Goh for this wonderful recipe.


200g plain flour
100g butter (softened)
50g castor sugar
150g dried mixed fruits
1 egg
2 Tbsp milk
1 tsp baking powder


1. Preheat the oven to 200 deg C.
2. In a bowl, add the softened butter and flour. Use fingertips to rub the butter and flour such that it resembles bread crumbs. Add in the mixed fruits and sugar. Use a fork or a tablespoon to stir such that it is well mixed. Make a well in the centre and crack the egg followed by the milk.
3. Use the tablespoon or fork to lightly and swiftly mix it until it forms a sticky dough. Take a spoonful and drop the batter on the baking tray leaving some space for expansion. Bake in the pre-heated oven for 15-20 mins or until a skewer inserted into the cakes come out clean. Best served warm.

Sunday, November 16, 2014

Steamed Pork Floss Cake

Thanks to Karen Ng from Baking Delights and Cake Making by Singaporeans for Singaporean for this yummy recipe. I love Pork Floss very much and this recipe combined cake and pork floss to perfection, what's more it's steamed so healthilicious! However, I did some modifications to the recipe. I increased the sugar from 60g to 80g and used Self Raising Flour. I did not have any spring form pan, so I used the normal pan with the baking paper cross and longer so I can lift the cake out of the pan.


5 Eggs
120g self raising flour
1/4 tsp baking powder
80g sugar
Pork Floss


1. Prepare steamer and grease baking mould and line with baking paper.
2. Whisk the egg until fluffy, add castor sugar and continue to beat until turns thick and pale.
3. Sift flour 3 times. Fold into the batter slowly and mix well.
4. Divide batter into 2 portions. Pour 1 portion of batter into the baking mould and spread neatly. Sprinkle pork floss on the batter and steam with high heat for 15 mins.
5. Pour 2nd portion of batter and spread neatly on the surface. Steam on high heat for 15 mins.
6. Remove from mould steamer and let it cool. 

Saturday, November 15, 2014

Milo Bread (with Bread Maker)

I made this bread with Takada Bread Maker (loan from my Sis-In-Law) to see if it really can make a good loaf of bread, however it did not meet up to my expectation. The texture was not as soft and light and it did not rise as high and large as I expected it should be. I guess I cannot really expect too much from a bread maker since it is already a short cut. Hope I can find the best bread maker that can yield a super soft bread.


1+1/8 cup water (I used fresh milk)
3 cups bread flour
2+ 1/2 tbsp Skimmed Milk Powder (in replaced with Milo)
2 + 1/2 tbsp Sunflower oil
2 + 1/4 tbsp sugar
1 + 1/4 tsp salt
1 + 1/4 fast action yeast (I used Instant Dry Yeast)


1. Add all ingredients into the Bread Maker with the above sequences (taking note sugar & yeast placed at different corner).
2. Press No. 1 Basic White of Bread Maker and leave it to knead and bake (estimated 3hrs)

Friday, November 14, 2014

Marshmallow Lollipops

This is definitely a great receiving snack by the kids, easy and quick to make too! As my kids invited their friends for a play date, I decided to surprise the kids with this Marshmallow Lollipops. The difference from my usual way of making these lollipops was I used Pretz biscuit sticks instead of satay sticks, so they can eat up the whole lollipops including the sticks. The only bad side of this method is you will not be able to stand these lollipops because the biscuit sticks are easily breakable. Perhaps, will have to use stronger biscuit sticks.


Compound Chocolate
Large Marshmallows
Thousand & Hundred (colourful sprinkles)
Decorative candies
Pretz biscuit sticks


1. Melt chocolate in microwave (stir till all melted).
2. Poke the Pretz biscuit sticks into the marshmallows.
3. Dip one side of marshmallow in the melted chocolate and brush off excess chocolate.
4. Sprinkle the Thousand & Hundred over the chocolate.
5. Stick a piece of candy on top of marshmallow.
6. Place the sticks in the fridge to harden the chocolate coating.

Monday, November 10, 2014

Sunday, November 9, 2014

Bubble Rice Cookies

15 Nov 2014
(baked with Kellogg Rice Krispies)
9 Nov 2014

I am so glad that I found this recipe from Anncco Journal, indeed irresistible and addictive as mentioned by her. This is an easy recipe which does not require much effort to make. My kids love it so much and they keep asking for more!

Note: I would prefer to use Kellogg's Rice Krispies as the one that I bought from Phoon Huat, you can chew on some hard parts.


130g butter
80g sugar
1 large egg
1 tsp vanilla extract
170g plain flour
1/2 tsp baking soda
A pinch of salt
80g Kellog Rice Krispies
70g chocolate chips


1. Cream butter and sugar till white and fluffy. 
2. Add egg and vanilla extract, mix well.
3. Sift flour, baking soda and salt and continue to mix well.
4. Pour in Rice Krispies and chocolate chips, fold well with a rubber spatula,
5. Scoop chocolate mixture with a dessert spoon and drop onto a lined baking tray and bake at preheated oven at 150 deg C for about 25 mins or until golden crisp.
6. Cool down cookies and store in an airtight container.

Saturday, November 8, 2014

Portuguese Egg Tart (II)

I came across this recipe from Yummy Little Cooks and the methods of egg filling were different from my previous recipe. So I gave it a try to see if this would taste better. What I can say is, the top was able to turn browner at 180 deg C while I could not get this nice brown top for the other recipe. However, this recipe needs to cook the whipping cream whereas the other recipe just have to mix all the filing ingredients together. Both tasted as good with using Pampas Puff Pastry but if you would like to try making your own pastry, you can check out the recipe from Yummy Little Cooks.


3 sheets pampas puff pastry
200g dairy whipping cream
300g milk
80g sugar
3 eggs
3 egg yolks
1/2 tsp vanilla essence


1. Dust rolling board with some flour and lay out a sheet of puff pastry. Use a wide opening cup (larger than the tart mould) to cut out round pastry. Dust some flour in the tart mould and lay the cut pastry in it.
2. Cook whipping cream and milk until 70 deg C. 
3. Stir in sugar and cook until the sugar dissolves.
4. Add it into the beaten eggs and egg yolks and mix well until blended.
5. Add in vanilla essence and set aside to cool.
6. Use a ladle and scoop the mixture into the prepared pastry shells till 70% full.
7. Bake at 180 - 200 deg C for 20-25 mins or until top brown.
* Best served hot.

Sunday, November 2, 2014

Oats Cookies

My eldest daughter is very health conscious at her age (18 years old) so when I came across this recipe, I knew that she would like these cookies. This is a easy recipe with simple steps and I am sure it will be a popular snack for everyone.


100g plain flour
1/2 tsp baking soda
200g rolled oats
100g soft butter
80g light brown sugar
1 egg (lightly beaten)
1/2 tsp vanilla essence


1. Sift flour and baking soda into a large bowl. Add in rolled oats and mix well, set aside.
2. Cream butter at medium till light and add light brown sugar into it and beat till butter becomes white.Add in beaten egg and vanilla essence, mix well.
3. Pour in flour and rolled oats mixture, fold well with a rubber spatula to form a soft dough.
4. Roll dough into small balls and place on a lined baking tray.
5. Lightly press down dough ball with your finger and bake for about 20 mins till crisp.
6. Store cookies in an airtight container after cooling.

Lao Ban Beancurd

My kids love this type of beancurd while I love the traditional ones. An easy to make dessert and very cooling for a hot afternoon.


1 litre Drinho Soya Bean Milk (Must use this soya milk)
50g Nestle Coffeemate Powder
4 tsp Instant Jelly Powder


1. Heat the soya bean milk in a pot till hot, be careful not to let it reach boiling point.
2. Add in coffeemate and stir till fully dissolved.
3. When soya milk is hot (you should feel the steam coming from the pot), add in instant jelly powder and stir fully dissolved. Important: don't stir in when the milk is just warm, if not it won't set nicely.
4. Quickly turn off heat and pour into containers.
5. Refrigerate overnight or at least 4-5 hours before serving. 

Saturday, November 1, 2014

Sweet Potatoes Soup

As I had alot of dried logan, I decided to cooked this Sweet Potato Soup (with Logan) for dessert for my family.

Thursday, October 30, 2014

Recognition by Baking Member

I felt so honoured that my name was mentioned by one of the Baking members, Pearl Long from Chef William Tan Baking Fans. All my hard work exploring recipes and writing my blog has really paid off.

Sunday, October 26, 2014

Moist Banana Walnut Cake

I had so much craving for banana walnut cake and so I whipped up this Moist Banana Walnut Cake to satisfy myself. It was indeed yummilicious!

1st Baking Class

This was my first baking class with 2 adorable kids, making cupcakes for their beloved teachers. Enjoyed the session very much and hope I can have more classes to build up my confidence.

Wednesday, October 22, 2014

Japanese Cheesecake

I coincidentally came across this recipe from ieatishootipost and since I still have a block of Philadelphia cream cheese in the fridge, so I took up the challenge to bake this "Not So Easy To Make" cake. In this recipe, it even helps to analyse the different mistakes for the failing results. I have repeatedly gone through the video to well prepare myself for this challenge. The most worrying attribute is my portable oven which I have yet to try on such water bath bakes. Luckily, the oven didn't fail me and I made a successful Japanese Cheesecake. Feeling great satisfaction with this bake! 


250g Philadelphia cream cheese
6 egg yolks
70g castor sugar
60g butter
100g fresh milk
1 tbsp lemon juice
1 tbsp lemon zest
60g cake flour
20g cornflour
1/4 tsp salt
2 tsp vanilla essence

6 egg whites
1/4 cream of tartar
70g castor sugar


1. Preheat oven to 200 deg C. 
2. Grease 8" round pan and line bottom with baking paper.
3. Hand whisk cream cheese till smooth over a warm water bath.
4. Add yolks and whisk, follow by adding 70g sugar and whisk.
5. Microwave milk and butter, add into batter. 
6. Add vanilla, salt, lemon juice, lemon zest and whisk.
7. Remove from water bath, sift in flour and fold into mixture (with hand whisk)
8. Whisk egg whites at low speed till foamy.
9. Add cream of tartar and beat till bubbles becomes very small but still visible.
10.Gradually add sugar and beat till just before soft peak.
11. Fold 1/3 of meringue into batter with hand whisk, follow by the next 2 times of 1/3 meringue with spatula.
12. Pour into cake pan and tap the pan on the counter to release air bubbles.
13. Bake at bottom rack with water bath at 180 deg for 13mins and lower to 150 deg for 10mins. Turn off the oven and leave cake in the oven for 30mins. Open the door of the oven slightly at the end of the baking for 10 mins for cake to cool down.

Oreo Cupcakes

I was astonished when someone in Facebook mentioned that there is no need to use mixer for this recipe. But reading in detail, this recipe is still advisable to use mixer as we need to beat the batter till smooth and pale, using hand whisk will be quite tedious. However, what I like about this recipe is, we just have to combine all the ingredients together and whisk (except the crushed Oreo at the last stage) - fast and easy. Also, I love the buttery taste of the cake and the texture is soft with the right sweetness. Definitely a good recipe to keep.


115g butter (room temperature)
80g sugar
2 eggs
115g self-raising flour
1/2 tsp vanilla essence
6 large Oreo cookies (crushed)
Mini Oreo cookies (optional)


1. Preheat oven to 180 deg C. 
2. Sift flour into a mixer bowl. Add sugar, butter, eggs and vanilla essence into the flour.
3. Beat mixture until smooth and pale.
4. Add in Oreo cookies and mix well.
5. Spoon batter into muffin cups (yield 11 cups) until half full and bake for 25-30 mins.
6. Top with mini Oreo cookies.

Sunday, October 19, 2014

Healthilicious Pumpkin Cake

Made this Healtilicious Pumpkin Cake for my colleague Jeannie Wu as her belated Birthday gift!

Saturday, October 18, 2014

No Bake Avalanche Cookies

I came across this recipe from Cookies and Cups and immediately caught my interest as I will be able to clear the white chocolate and peanut butter in my fridge. The original recipe used full white chocolate but I thought it will definitely be too sweet so I added milk chocolate to blend out the sweetness and I am glad that the sweetness was just right. As the original recipe used cups, I estimated and converted to grams for my easy reference. You could add more chocolate if you like it with more coatings.


1 box Kellog's rice cereal (130g)
150g milk chocolate
200g white chocolate
100g marshmallows
85g peanut butter


1. Pour rice cereal and marshmallows in a bowl.
2. Microwave the chocolate until it starts to melt.
3. Add in peanut butter and mix until melted and smooth.
4. Spoon the mixture on top on the rice cereal and marshmallows and stir to coat.
5. Pour the mixture into cupcake fillers and put them in the fridge to set it.

Ice-cream Cupcakes

This is an amazing recipe with the use of 2 ingredients only. My first attempt was with strawberry flavour ice cream but it was not successful, perhaps I added strawberries into the cupcakes and it turned out wet. My 2nd attempt was with chocolate ice cream and it was excellent. Though the top of the cupcakes were a little chewy but the texture of the cakes were as good as normal cupcakes. In my own opinion, they were not as sweet but perfect with a scope of ice cream. 


200g ice-cream (of your choice)
80g self-raising flour


1. Melt ice-cream in microwave for 30 secs.
2. Transfer melted ice-cream to mixing bowl and add in flour.
3. Bake at 160C for 20-25 mins

Saturday, October 11, 2014

Mexican Raisin Bun

This is my old time recipe which I missed it so much and today I decided to make it again. Somehow this time, I felt that it was not as easy as before. As I am using a smaller portable oven, I am not able to bake all the bread dough at one go. I had difficulty transferring the risen dough from the tray to the baking pan (I should have placed the dough on a piece of baking paper instead). Also, to make it to perfection, I definitely need a bread dough mixer as it's really tedious to use hand knead.


230g high protein flour
5g instant yeast
170g water
1/8 tsp bread improver

20g egg
60g castor sugar
1/4 tsp salt
25g cold water
2.5g instant yeast

30g butter
30g high protein flour

60g butter
60g icing sugar
1 egg
60g flour



1. Mix (A) till even, rest for 1- 1 1/2 hours.
2. Add in (B) to (A), mix well to smooth dough, add in (C) and knead to form a smooth dough. Rest for 15 mins.
3. Divide batter into 30g each and shape them into balls. Let them rest for 5-10 mins.
4. Flatten the dough, wrap in raisin and butter, knead into balls place onto greased tray, let them prove double in size.
5. Mix the topping and put the topping into a piping bag. Pipe some topping on the bun bag. Pipe some topping on the bun dough.
6. Bake at 190 Deg C for 12-15 mins.

Wednesday, October 8, 2014

Steamed Milo Cake

I came across this recipe from Cassandra Poh from Facebook Baking Community. I did not expect that these mould could make such beautiful steamed cake and since I had these mould, I gave it a shot. For the first batch, I purely added milo without the cocoa powder but I felt they were not sweet and there was not much of milo flavour. I added cocoa powder to the second batch and true enough, they were so much tastier. I would definitely make this often as it is quite easy to make it. 


50g sugar
3 eggs
30g 3-in-1 milo
65g milk
70g melted butter
130g self raising flour
10g cocoa powder


1. Mix eggs and sugar until dissolved.
2. Add in milo milk and melted butter.
3. Add the self raising flour and cocoa powder.
4. Lastly, pour mixture into mould and steam for 15 mins.

Monday, October 6, 2014

Walnut Butter Cake

I just love butter cake with walnuts and when I came across this recipe from Facebook Baking Community, immediately I got into action to whip this up. The only flaw to this cake that it was not as buttery as I wanted it to be. Perhaps, I should reduce the crushed walnuts in the cake from original 60g to 30g and will try it out for my next bake. 


110g all-purpose flour
60g walnuts (30g crushed, 30g whole)
1 tsp baking powder
125g salted butter room temp
2 large eggs
1 tsp vanilla extract
80g fine sugar
2 Tbsp milk


1. Grease the pan with butter. Sift the flour and baking powder, set aside.
2. Cream butter, vanilla extract and sugar till fluffy and pale (take about 4 mins using electric hand mixer at speed 2). Add in the eggs one at a time, cream until well combined before adding another one.
3. Fold the flour, ground walnut and milk, and mix to combine well. Transfer the batter into the greased pan, shake gently to level off the batter. Sprinkle the whole walnuts on the top.
4. Bake at a pre-heated oven at 180C for about 30-35 mins or until a cake tester inserted into the cake comes out clean.

Sunday, October 5, 2014

Chocolate Cake (Steamed)

I am glad that this steamed chocolate cake tasted as good as bake ones. There is no need to use electric mixer and the texture were soft and moist. I am happy that my kids love it and could not differentiate it from steam or bake :p


200g Castor sugar
200g Full Cream evaporated milk
1 tsp Vanilla essence
180g Butter
2 eggs
100g Plain flour
50g Cocoa powder
1/2 tsp Baking powder
1/2 tsp Baking soda

Chocolate Fudge Topping
100g Condensed milk
1 tsp vanilla essence
30g butter (melted)
pinch of salt


1. Combine castor sugar, evaporated milk, vanilla essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, remove from heat and keep warm.
2. Add beaten eggs into the slightly cold evaporated milk mixture and stir till well mix.
3. Sieve flour, cocoa powder, baking powder and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).
4. Heat up steamer and lined, grease baking pan.
5. Pour batter into lined pan and place the pan into the steamer and cover the top of pan loosely with a piece of aluminium.
6. Steam over medium heat for 45 mins.
7. Cool the cake in pan before turning out for further decoration.

For Chocolate Fudge Topping
1. Combine the sieved cocoa powder and condensed milk and melted butter.
2. Stir over low heat till thicken.
3. Cool the chocolate topping a little before spreading on the cake.

Sunday, September 28, 2014

Chocolate Muffins - Orders (2014)

 Ordered by my colleague, Chin 7 Sep 2014

Ordered by my colleague, Jhoanne 29 Sep 2014

Saturday, September 27, 2014

Almond Apple Muffins

I love this recipe as it's easy to make without the use of electric mixer. It's definitely a healthy bake as it has the use of apple and vegetable oil. My first bake was not sweet enough so I have added sugar to my 2nd lot and it's perfect!


150g Ground Almond
1 tsp baking powder
2 large eggs
2 tbsp vegetable oil
1/2 tsp ground cinnamon
1 tsp honey
50g Sugar

1 red apple (cut into small cubes)
Raisins (optional)


1. Preheat oven to 160 Deg C and prepare 16 mini muffin fillers.
2. In a large mixing bowl, combine the ground almond and baking powder together.
3. Add eggs, oil, ground cinnamon, honey and sugar to form a batter.
4. Fold in apples and raisins and spoon the batter into the prepared muffin fillers.
5. Bake for 30 mins until skewer inserted is clean and the crust are nice and golden.

Sunday, September 21, 2014

Raisin & Cranberry Bread

I was actually planning to make Mexican Raisin Bun but when I spotted this recipe at the back of bread flour packet, I decided to give it a try. The steps were very easy to follow and not many ingredients required too. However, I felt the texture was not as soft as bread but more of a cake texture. The taste with Raisins, Cranberries and Almond added great flavor to the loaf. The other constraint is I did not have the right mixer to mix the dough, so I will do my next bread once I get hold of one soon. 


300g Bread Flour
7g Yeast
100g water
50g sugar
2 eggs

80g butter

Almond Flakes


1. Put all ingredients into mixing bowl except butter and mix well.
2. Add butter and mix to a soft dough.
3. Cover the dough with cling film and rest 1 hour.
4. Turn the dough out on a lightly flour surface.
5. Flatten the dough and sprinkle raisins on it.
6. Roll up the dough and put into baking tin and sprinkle almond flakes on top.
7. Cover the dough and leave to rise at room temperature for 1-1.5 hr until the dough has risen to the top of the tin.
8. Bake the loaf at 180 Deg C for 35-40 mins or until golden brown.

Sunday, September 14, 2014

Cranberry Muffins

I wanted to try out my portable oven if I can do other baking and I found this recipe (from Kenneth Goh) to do my experiment. After a few experiences using the oven, I felt the need to lower the temperature at least by 20 Deg C as stated by the recipe. Indeed, it came out with a nice texture and satisfactory dome! 

This recipe also has condensed milk which I have never used in my cakes before and I was curious how it will taste. Surprisingly, it tasted yummy and the combination with cranberries made it excellent (a mixture of little sweet and sour). I really love these muffins alot and just couldn't stop craving for more.

With slight modifications


145g plain yogurt
150g melted butter
200g self-raising flour
170g condensed milk
10g caster sugar
50g cranberries
2 eggs


1. Preheat oven to 160 Deg C and prepare 14 medium muffin paper cups.
2. Put melted butter, condensed milk, yogurt and eggs in a bowl, stir until well combined. 
3. Sift the flour and add the sugar in another bowl. Make a well in the centre of the bowl. Add the liquid ingredients followed by the cranberries. Stir using a tablespoon until well mixed. A bit of lump is acceptable in muffin preparation.
3. Transfer the batter into the muffin cups. Heat the preheated oven of 160 Deg C for 20 mins or until a skewer inserted in the centre of the muffins come clean.

Saturday, September 6, 2014

Sunday, August 31, 2014

Shanghai Mooncakes

Made another lot of Shanghai Mooncakes on 7 Sep 14

These are my favourite mooncakes that I loved to eat many years ago, unfortunately I am not able to find such good ones already. Until I came across this recipe from Fong's Kitchen and immediately after I gave my first bite on the mooncake, I was so elated. I gave some to my colleagues and relatives, they confirmed my judgement on this excellent recipe. 

I will definitely make these every Mid Autumn Festival :)

(With slight Modifications)


90g Planta
90g butter (salted)
60g sugar
2 tbsp milk
100g cake flour
140g plain flour
40g custard powder
3 tbsp parmesan cheese powder
Salted egg yolks

[Note: 15g Dough, 20g lotus paste +1/2 salted egg yolk]


1. Cream Planta, butter and sugar till creamy and white. Add in milk and cream well to combine. 
2. Sift cake flour, plain flour and custard powder together. Mix in parmesan cheese powder. Add the flour mixture to the butter mixture to form a dough. 
3. Cut salted egg yolks into 1/2.  
4. Wrap each salted egg yolk in 20g lotus paste and roll it into an round shape. Set aside.
5. Divide the dough in 15g and wrap each lotus filling with the dough.
6. Bake in preheated oven of 150C for about 10 mins. Remove and apply egg wash. Bake again for about another 20 mins or till light golden brown.

Snowskin Mooncakes 2014

My yearly affair, made these Snow Skin Mooncakes for my colleagues, Sis-In -Laws and Neighbours. 

Friday, August 29, 2014

Moist Banana Cake

I came across this recipe from Facebook (Ms Amy Wong) and I knew this was the banana cake that I always loved to eat. Indeed this was moist and yummy! I had added more walnuts to the cake and it tasted much crunchier with every bite. 

(With slight modifications)


200g butter
180g castor sugar
1 1/2 tsp vanilla
4 large eggs
2 1/2 tbsp milk
275g self-raising flour + 3/4 tsp bicarbonate of soda
5 ripe bananas mashed
50g toasted walnuts


1. Grease and line a 8" pan. Preheat oven at 190C. 
2. Beat butter, vanilla essence and sugar together until light and creamy. Add eggs one at a time beating well after each addition.
3. Stir in milk and banana. Continue to beat for another minute.
4. Fold in sifted self-raising flour with added bicarbonate of soda. Lastly add in walnuts and stir till combined.
5. Transfer batter to the prepared pan and bake for 40-50 mins or until the cake is done.

Sunday, August 24, 2014

Moist Chocolate Muffins

Baked these for Teachers 3/9/14

I am not a chocolate lover but my kids are chocolate monsters. While I was cracking my head to find a good chocolate recipe to bake for Teacher's Day gift, I came across this excellent recipe from Kenneth Goh. It was indeed an easy recipe and I just love the nice dome of the final bakes. My kids said these are the best chocolate muffins they have tasted - chocolaty, soft & moist. I have decided to bake these for the teachers and hope they will like it too. 

With modifications


125g butter (melted)
2 eggs
125g of brown or castor sugar
75g fresh milk
150g of self raising flour
2tbsp of cocoa powder
1/8 tsp of baking soda 

50g white chocolate chips 
20g macadamia


1. Preheat the oven to 175C.
2. In a big mixing bowl, put in melted butter, eggs, sugar and milk, use a hand whisk to whisk until well combined. Sift in the self raising flour, cocoa powder, baking soda and add in white chocolate chips. Use a spatula to mix the flour as quickly and as lightly as possible (a bit of lumpy batter is acceptable). 
3. Scoop into the muffin cups (75% full) and bake in the preheated oven for 25-30 minutes until skewer comes out clean.

Lo Mai Gai 糯米雞 & Homemade Nasi Lemak

Delicious Lo Mai Gai 

Yummy Homemade Nasi Lemak 

Check out the link @ BeautyMe Cooking Recipes.

Saturday, August 23, 2014

Ang Ku Kueh (in Mooncake design)

As I had a packet of ground peanuts left in my cupboard, I decided to try making Ang Ku Kueh. Since Lantern Festival is round the corner, I had this crazy idea of making my Ang Ku Kueh using mooncake mould. It came out fantastic with the beautiful mooncake pattern and it tasted so nice with the sweet peanut fillings. My hubby and kids like these Mooncake Ang Ku Kueh as much as I do. 

* Sharing Notes:
1) I used mixer as I do not have blender.
2) I modified the dough to 20g & peanut filings to 15g which are nice amount for my moocake mould.
3) I added more water and oil to the dough as it was a little dry and I have some difficulty wrapping the peanut fillings in the dough. 
4) Do not steam for too long, steam 5mins and brush with oil and steam for another 5 mins. Extended steaming will cause the design to lose it visibility.

Recipe from Kenneth Goh with modifications


250g ground peanut
120g castor sugar
10g sesame seeds
15g cooking oil
2 tbsp plain flour
70g water

200g sweet potatoes (steamed and mashed)
20g caster sugar
50g cooking oil
200g glutinous rice flour
100g hot water (add a few drops of red colouring)

Cooking oil for brushing


1. In a large bowl, add grounded peanuts, castor sugar, sesame seeds, cooking oil, plain flour. Mix well. 
2. Add water gradually into 3 stages and use hand to mix until it form a firm dough.
3. Shape about 15g into balls and set aside.
4. Put mashed potatoes, sugar and cooking oil into mixer and mix well. 
5. Add in glutinuous rice flour and red hot water in 3 stages. Blend until well combined. Divide dough into 20g balls. 
6. Take a dough, flatten it and place in the centre with a peanut ball. Seal the edges, shape round and place onto mooncake mould. Press down firmly and dislodge it by knocking the mould on the table. Place on top of a piece of banana leaf.
7. Bring water in the steamer to boil. Once boiling, transfer the Ang Ku Kueh to the steamer. REDUCE THE HEAT TO LOW and steam for 5 mins.
8. After 5 minutes, open the cover, lightly wash the cake with some cooking oil (to prevent sticking) , and continue to steam the cake for another 5-7 minutes.