BeautyMe Love Recipes

BeautyMe Love Recipes

Sunday, March 22, 2015

Strawberry Cupcakes

It's Strawberry Day and here are my strawberry cupcakes. Simple cupcake base*, with frosty whip topped with lovely fresh strawberries.

* Note : I replaced orange juice with milk, cranberries with diced strawberries. I felt that it tasted a little sweet as I did not use orange juice which will reduce the sweetness.

Thai Mango Glutinous Rice

I missed the Thai Mango Glutinous Rice in Bangkok and since I still have 1/2 packet of glutinous rice, I decided to give it a try making this dessert. Instead of cutting the mango into cubes, I cut out flower patterns instead, don't they look pretty? The kids love this dessert and totally did not mind whatever the mango patterns and rushed to finish up the desserts in second. I am satisfied that I have attempted on this dessert and managed to record this recipe in my blog.


200g glutinous rice
2-3 Pandan leaves (2 inch length)
2-3 Asian mangoes (cut into small cubes)
250ml coconut milk
1/2 tsp salt
55g sugar


1. Soak the glutinous rice for at least 8 hrs or overnight.
2. Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the pandan leaves. Steam the glutinous rice for 20-25mins or until translucent.
3. While the glutinous rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.
4, In a saucepan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolves. Remove from the heat. Pour out 1/4 cup of coconut milk and reserve for serving.
5. When the glutinous rice is cooked, transfer it into a bowl. Pour the rest of the coconut milk into a bowl and mix it with the glutinous rice. Keep stirring it until it becomes a thick porridge consistency. Slowly, the rice will absorb the coconut milk. Leave to cool at at room temperature.
6. Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice.

Sunday, March 15, 2015

Cranberry Buns (Hot Cross Buns)

Thank you Sifu Kenneth Goh for another wonderful recipe (I used cranberries instead). My first bread using my new Kenwood Mixer and I am so delighted with the final bakes. Though there was some hiccups on the crosses as my mixture was too liquidity so it did not stay nicely on top, but I am very satisfied with the texture and taste. I was so elated looking at it rising double in size after proofing and enjoying the bread aroma spread all over my kitchen. 


250g bread flour
150g lukewarm water
100g cranberry
20g butter (room temperature)
7g instant yeast
1 tbsp castor sugar
1 tsp cinnamon

20g plain flour
1/2 tsp castor sugar
20g plain water

1.5 tbsp castor sugar
1 tbsp plain water
1 tsp gelatine powder


1. In a mixing bowl, mixed all the ingredients (except butter and cranberry) together. Use a spoon to slightly stir it until it form a sticky dough. Use the dough hook to beat the dough at speed 2 (for Kenwood) for about 5mins. After 5 mins, put the butter and cranberry, change to speed 4 (for Kenwood) for about 7 mins until the dough is smooth and leaves the side of mixing bowl. 
2. Transfer the dough out to a lightly flour surface. Shape round and let it proof for about double size. Cover with cling wrap and wet towel during proofing.
3. After first proofing, punch the dough, lightly knead for 1-2 min and divide into a round dough about 50g. Transfer to a lightly grease baking tray. Let it proof until double in size and cover with cling wrap and wet towel.
4. Pre-heat oven to 190 Deg C.
5. In a bowl, put all the ingredients for pastry crosses. Stir until well mixed and transfer to a piping bag. Set aside.
6. When the proofing is done, pipe across the pastry mixture on top of the proofed buns. Baked in pre-heated oven for 15-20 mins or until the top is golden brown.
7. While the bread is baking, mix the ingredients of glaze together, stir until the mixture on top over a pool of hot water until the gelatine powder and sugar have dissolved. Set aside for cooling. Brush the glaze on top of the buns when the buns are baked. 

Roti Paratha

I came across this paratha in NTUC and thinking to give it a try to see if these are really yummy. Surprisingly, they tasted as good and crispy as those sold at the Indian Paratha stall. My kids love them alot (with sugar) and will definitely buy it again.


1 packet of Roti Paratha (Plain)


1. In a non-stick pan, put a few drop of oil and place a piece of paratha (no need to defrost) in the pan. Once one side is golden brown, flipthe other side until both side is brown.

Saturday, March 14, 2015

Birthday Cake (2015)

Made these cake with the whole box of Rocher to surprise my Hubby for his birthday. Though it took quite abit of hardwork to cream and decorate the cake but overall, it tasted yummy and rocherilicious.

Sunday, March 8, 2015

Fried Sweet Potatoes Balls

These Fried Sweet Potatoes Balls brought back memories of the time when I bought them from the hawker centre opposite Bugis Village. They were crispy and chewy as addictive as before. Since this week is a Sweet Potatoes weekend, how could I not make these balls and gave me a chance to record this recipe in my blog. Though this is a fried snacks but is fine to eat these once in a while (to pamper ourselves).


450g orange sweet potato flesh (boiled and mashed)
250g glutinous rice flour
30g corn flour
130g sugar
1/2 tsp salt
Oil for deep frying


1. Skin sweet potatoes, clean and cut into big chunk. Boils sweet potatoes in a pot of water until tender. 
2. Discard water and in a big bowl, mash the potatoes.
3. Put mashed potatoes into a mixing bowl, add in glutinous rice flour, corn flour, sugar and salt. Mix well to form a smooth dough.
4. Pinch a small piece of dough (about 15g each) and with both palms, roll and form into a smooth ball.
5. Heat up oil in a wok, with medium low fire, put 6-8 balls each time and fry until golden brown. Remove and drain oil on a paper towel.
6. Repeat step 5 until all the balls have been fried. Serve immediately.

Sweet Potatoes Cranberries Muffins

I came across a few sweet potatoes recipes and so I decided to make this week a Sweet Potatoes Weekend. Thanks to Sifu Kenneth for this wonderful recipe, quick and easy to make. Though it didn't have the strong sweet potatoes taste in the muffins, the texture was moist and nice. Indeed a great & healthy idea to have sweet potatoes in muffins :)


150g mashed sweet potatoes (steamed and mashed)
50g cranberries
200g self raising flour
1/2 tsp cinnamon powder (optional)
1/2 tsp baking soda
150g caster sugar
100g cooking oil
50g milk
2 eggs
Cranberries (optional for toppings)


1. Preheat oven at 180 Deg C and prepare 6-8 muffin cups.
2. Put all the dry ingredients (mashed potatoes, cranberries, self raising flour, baking soda and castor sugar), stir until it resemble some crumbles. In another bowl, mixed all wet ingredients (cooking oil, milk and eggs) until well combined. 
3. Make a well in the dry ingredients and pour in the wet ingredients.Use a spoon to lightly mix it until well combined. Do not over mix the batter. Slightly lumpy is acceptable for muffins. Over mixing results in chewy texture of the muffins.
4. Transfer the batter to the muffin cups (1/2 cups) and baked in the pre-heated oven of 180 deg C for 25-30mins or until a skewer inserted in the centre of the muffin comes out clean.

Saturday, March 7, 2015

Sweet Potatoes Soup

My favourite Sweet Potatoes Soup with dried logans. Just want to make a record of the ingredients I used (all quantities based on discretion)

Sweet Potatoes
Dried Longans
Brown Sugar
Pandan leaves
Slice of gingers

Friday, March 6, 2015

Chocolate Chip Muffins

Had a gathering on Friday night with my church friends and baked these quick & easy Chocolate Chip muffins. Replaced water with milk and oil with butter and it tasted great! At least I can whip up fast bakes for any functions any time.


1 box Chocolate Muffin Mix
170g Milk
55g butter (melted)
2 large eggs


1. Preheat oven at 170g Deg C.
2. In a large mixing bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy).
3. Divide batter among muffin cups (about 1/2 cups).
4. Bake for 20 mins or until golden brown. 

Sunday, March 1, 2015

Gluten Free Almond Peach Tarts

Since I have sliced peach and ground almond powder in my shelf, I decided to whip up these Gluten Free Almond Peach tarts. However, I found it not easy to nicely top the sliced peach as what I wanted. Luckily, it came out presentable and tasted yummy.  


60g butter (melted)
3 tbsp Icing Sugar
180g Ground almond powder
3 large eggs
80g honey
1 Can slice peach


1. Preheat oven at 175 Deg C.
2. In a large mixing bowl, combine ground almond powder and icing sugar together, mix well with a hand whisk.
3. Add melted butter, honey and eggs and mix well (do not stir for too long).
4. Arrange slice peach on top.
5. Bake for 25mins or until golden brown.

Blueberry Muffins

I always had this impression that Premix will not have good texture and taste but surprisingly, these blueberry mufffins tasted just as yummy. It was easy to make and the kids love it. Glad that I have this recipe for any last minutes bakes.


170g milk
50g butter
2 Eggs
1 box Premix


1. Preheat oven at 160 Deg C.
2. Drain blueberries and set aside. Stir Muffin Mix, milk, butter and eggs until blended. 
3. Add in blueberries and mix lightly.
4.  Scoop into fillers (about 1/2 cup). Bake for 15mins or until golden brown.