A Special Gift

30 April 2015 marked my last day working in Fong's Engineering & Manufacturing Pte Ltd (21 months as Senior Secretary). It was really a memorable working experience with nice bosses and friendly colleagues. I made this decision with a heavy heart to leave the company due to my health condition. A sign to ask me to take a break and rest my body well in order to take up my next life challenge. 

I have baked Butter Cookies for my bosses and colleagues as a memory and also to thank them for taking care of me. Specially hand written everyone names on each packaging, hope that they will like this little gift from me.  

Mango Cupcakes

My neighbour bought me some sweet mangoes and at that time I was baking my favourite Orange Cranberry Cupcakes. I was excited to try to experiment with making cupcakes with Mangoes. Hence, I replaced orange juices with mango juices and cranberries with Mango Cubes. Surprisingly, the cupcakes turned out yummy, though a little wet due to the mango puree. Many thanks to my lovely neighbour for the wonderful thought.

Ingredients

25g corn oil
35g mango juices
3 eggs (cold from fridge)
95g caster sugar
100g cake flour
1/4 tsp salt
50g mango puree
Mango cubes

Directions

1. Mix corn oil and mango juices together, set aside.
2. Sift flour and salt together, set aside
3. Remove eggs from fridge and add into mixer bowl. Then add in caster sugar and whisk for 15 mins till pale and fluffy.
4. Add in flour spoon by spoon and mix well.
5. Add in corn oil + mango juices and use a spatula to fold the batter till well combined. Do not over mix. 
6. Pour batter till 80% filled and top with mango cubes. Tap on counter top twice to remove air bubbles. 
7. Bake at pre-heated oven at 170 Deg C for 20mins or until lightly golden brown.

Cinnamon French Toast Rolls

I am curious with this recipe as the steps seem to be easy to follow. Instead of only having fresh strawberries for the fillings, I tried with peanut butter and nutella, they were equally yummy with the cinnamon sugar coating. A good experiment indeed!

Ingredients 

Bread (cut the skin off)
2 eggs (beaten)
Cinnamon powder
Sugar
Strawberries
Peanut Butter
Nutella

Directions

1. Roll and press on the bread. 
2. Spread the bread with preference filings.
3. Roll up tight and coat with beaten egg.
4. Dust with cinnamon powder and sugar mixture.
5. Bake in preheated oven at 150 Deg C until lightly brown.

Coconut Milk Mango Pudding

It was a hot afternoon and this dessert came perfectly in time. Bought some mangoes and decided to explore this recipe. Thanks to Me+Food=Love for Family for sharing this video.

Ingredients 

70ml water
60g Condensed Milk
60g Full cream evaporated milk
60g Kara Coconut Cream
1.5 tbsp gelatine jelly powder
2 ripe Mangoes (cut for blending)
1 ripe Mango (cut into cubes)

Directions

1. Pour water into a pan, add coconut cream and gelatine powder. On small heat, stir to dissolve and cool slightly.
2. Add 2 cut mangoes into blender, add evaporated milk and condensed milk, blend for a minute.
3. Pour into coconut milk mixture and mix well. 
4. Put some mango cubes into jars and pour in mixture. Give a stir and chill till set. Top with some mango cubes and ready to serve.

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.

Ingredients 

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

Direction

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.

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. 

Ingredients 

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

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

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

Directions

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.

Ingredients 

1 packet of Roti Paratha (Plain)

Directions

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.

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.

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).

Ingredients 

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

Directions

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 :)

Ingredients 

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)

Directions

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.

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

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.

Ingredients 

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

Directions

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. 

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.  

Ingredients 

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

Directions

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.

Ingredients 

170g milk
50g butter
2 Eggs
1 box Premix

Directions

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. 

Candy Tinted Cookies

In my previous recipe Cherry Blossom cookies, I filled the centre with strawberry jam but I wanted to experiment on this recipe with hard candy as I am quite curious to see the tainted glass-like centre piece. Indeed, it came out fantastically pretty with a see-through centre. I am glad that I bought this blossom mould which came in handy for all types of cookies.

Ingredients 

180g plain flour
120g butter (at room temperature)
60g icing sugar
Ricola Sweets (crushed)

Directions

1. Preheat oven at 160 Deg C.
2. Cream butter and icing sugar until light and fluffy. Add in the flour, stir until well mixed.
3. Transfer dough to a floured surface (the texture will be a little wet to handle, just dust with some flour). 
4. Roll the dough and dust the mould. Press out the flower design and remove the centre dough. Place the crushed candy sweets in the empty centre. 
5. Bake for about 10mins (Note : cookies do not need to be brown). 

Best Ever Butter Cookies

I have been searching for a crunchy butter cookies recipe for a long time and I am glad that I coincidentally found this recipe. These are easy to make and yummy cookies which are not only suitable for Chinese New Year but a great snack anytime.

Ingredients 

180g plain flour (sifted)
120g butter (at room temperature)
60g icing sugar (sifted)
Diced cherries

Directions

1. Preheat oven at 150 Deg C.
2. Cream butter and icing sugar until light and fluffy. Add in the flour and mixed into dough.
3. Put dough into puncher and press out flower. Top with diced cherry.
4. Bake for 10mins or lightly brown. 

Chocolate Cornflakes

I have been baking Honey Cornflakes over the past few years and I have decided to try out these Chocolate Cornflakes that do not require any baking. However, this needs to be quick in transferring into paper fillers as compound chocolate harden quickly. With the help of my maid, I did 3 lots in no time and was happy that it turned out as nice as Honey Cornflakes.

Ingredients 

150g  Compound Chocolate
10g butter
100g cornflakes
Thousands & Hundreds

Directions

1. Melt chocolate and butter in microwave.
2. Pour melted chocolate mixture into cornflakes and mix until cornflakes coated completely with chocolate.
3. Scoop cornflakes into paper fillers and sprinkle Thousands & Hundreds.
4. Leave to harden in room temperature and store in container.

Egg White Crispy Biscuits

After the baking of pineapple tarts which required 5 egg yolks, I landed with 5 egg whites unused. I came across this recipe that used egg whites and I adjusted the quantity for the 5 egg whites. This is definitely an easy recipe that can helps to clear unused egg whites. They did not have the eggy taste but the butter aroma and crispy texture really made it an excellent snack for the kids. Thanks to Kenneth Goh for another good to keep recipe.

Ingredients 

250g cake or top flour
200g melted butter
150g icing sugar
5 egg whites

Directions

1. Preheat the oven to 160C.
2. In a bowl, put the cake flour and melted butter. Use a hand whisk and stir till well mixed.
3. In the bowl of the stand mixer, put the egg white and beat at medium speed until foamy. Add n the sugar tablespoon by tablespoon.
4. Beat the egg white until firm peak and transfer the egg white to the batter. Fold the egg white and the batter until well combined. Spoon the mixture into a piping bag, cut a small hole of about 5mm diameter. Pipe some batter on the baking tray leaving some space for expansion. Before sending the batter to the oven, hit the baking tray against the tabletop 2-3 times to let any trapped air escape. Bake in the oven for 15mins or till golden brown. 

Melt-In-Mouth Pineapple Tarts

This year I decided to try a different pineapple tart dough from the usual crunchy texture. Adapted from Nasi Lemak Lovers recipe, this is a Melt-in-Mouth texture and I felt suitable for Natar pineapple tarts. However, the dough was not enough for 1kg pineapple fillings, so I did 1/3 of the quantity of my usual crunchy dough. Frankly speaking I am not a lover of Melt-In-Mouth Pineapple Tarts and still prefer my crunchy tarts.

Ingredients

350g butter
100g condensed milk or sweetened creamer
510g plain or all purpose flour
2 egg yolks
1 egg yolk + 1 tsp milk (for egg wash)

Mix together:
1 kg store-bought pineapple filling
140g Yuzu drink Or 150g organic pineapple juice

Directions

1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time and beat until combined. 
3. Mix in flour, mix till become soft and not sticky dough. 
4. Roll and flatten dough. Use your preference mould to make the desired tarts.
5. Top with pineapple fillings (7g for Natar, 5g for heart design, 3g for blossom design).
6. Apply egg wash with a brush (I used for Natar Pineapple Tarts only).
7. Bake in preheated oven at 150 deg C for 10mins or until golden brown.
8. Cool completely before storing.