Sunday, 29 March 2015

"The Most Fabulous Banana Cake"

Today is a very tearful moment that Singaporean is sending off our founding father Mr Lee Kuan Yew.  It was a very emotional moment for everyone in Singapore.  I was so deeply moved as I see thousands and thousands lined the streets of Singapore to say goodbye to Mr Lee Kuan Yew.  I was so touch by the eulogies that was on LIVE Broadcast and actually sobbing non-stop in front of the television.  Mr Lee, who had done so much for Singapore, had gone away peacefully but his values, his love for all Singaporean and his words, will stay with us, inspire us and live in us for a long, long time. 

Farewell Mr Lee.
I didn’t have mood to bake today.  This cake was bake on last weekend.   “The Most Fabulous Banana Cake”, the name of the cake attracted me when I discovered it from Joyce (Kitchen Flavour)’s blog.  I decided to give it a try since she said the only way to find out how good is the cake is to bake one.  I’m very curious about this cake because I have never tried baking banana cake with buttermilk.
Look at the texture of the cake.  This is exactly the type of texture which my boys and hubby like it – moist, aromatic and dense.
My verdict for this cake is – absolutely the most fabulous banana cake.

225g       Plain flour
3 tsp        Baking powder
½ tsp       Bicarbonate of soda
¾ tsp       Salt
3 large    Very ripe bananas
120g       Caster sugar (original was 370g)
2 nos.      Eggs
125g       Unsalted butter (cut into small chunks)
100ml     Buttermilk
1½ tsp     Vanilla extract

*There’s cream cheese icing to go with cake.  I skipped the icing because my family prefer to eat banana cake in plain as is it.

(1)Preheat the oven to 180ºC.  Butter and flour a deep 26cm ring tin(I used loaf pan instead)

(2)Put the flour, baking powder, salt and bicarbonate of soda into a food processor* and whiz them together for 15 seconds, the top them into a bowl. 

 (3)Mash the bananas.  Scrape it into the processor* and puree it until it’s smooth. Add the sugar and eggs and whiz together for 1 minute.  Add the butter and whiz it for another minute or until the mixture is thick and creamy.  Now add the buttermilk and vanilla extract and pulse the processor in quick on/off bursts to just mix them in.  Add the reserved flour mixture and again mix it in with quick bursts, scraping down the sides once or twice with a rubber spatula, until it’s only just combined (don’t overdo it or the cake will be tough).  Scoop the batter into the prepared tin and smooth it out evenly.

(4)Bake for 30-35 minutes (for me I baked for 45 minutes) or until a fine skewer inserted in the middle of the cake comes out clean; it won’t have risen much as it’s quite dense.  Don’t open the oven any earlier than this or the cake can sink in the middle.  Cool the cake in the tine on wire rack for 7 minutes.  Gently loosen the cake around the edges with a butter knife or fine palette knife, then invert it onto the rack and leave it to cool completely.

*I’m using my KitchenAid mixer to whiz the batter and not the food processor.

This is my 2nd post submitting to Little Thumbs Up which is organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY
For March, the theme is Banana and it is hosted by Faeeze from BitterSweetSpicy

Friday, 20 March 2015

Banana Cake


I love to bake Banana Cake because I love the fragrant of the banana permeated the whole kitchen and it's not difficult to make too.
My family loves Banana Cake because they love the moist texture and with the walnut added, it gives an extra texture and nutty flavour to the cake.
The recipe which I have been using is from the Wen’s Delight and of course, I made a little modification to it. 

3             Eggs
100g       Sugar (already reduced, original 130g)
200g       Banana (Ripe and mashed it)
150g       Cake Flour (or plain flour)
½ tsp       Baking powder
¼ tsp       Baking soda
100g       Canola oil (or any vegetable oil except olive oil)
*If prefer richer flavour, can replace with melted butter.  But butter may cover the banana fragrant)
                Some Walnut (if you wish)

(1)Preheat oven to 160ºC

(2)Grease & line a 8” round tin with paper.

(3)Sieve flour, baking powder and soda together.  Sieve twice and set aside

(4)Whisk eggs, sugar and banana at max. speed till stiff/ribbon stage (approx. 10mins)

(5)Fold in flour & mix well.

(6)Add in oil & mix well till batter is shiny and flowing.

(7)Bake for 40-45mins

I’m submitting this post to Little Thumbs Up which is organised by

For March, the theme is Banana and it is hosted by Faeeze from BitterSweetSpicy

These are fabulous ladies who love to connect through baking & cooking.  
Keep it up Ladies! J

Saturday, 14 February 2015

Pineapple Tarts 黄梨酥


It has been quite awhile since my last post for Christmas as I have been so busy after that.  

Every year, around this period, I’m so ready for all things to welcome Chinese New Year.  I have started to get organised since January by listing down things that I need for spring cleaning. 

 I would survey the house by looking around the rooms, closet, desk, storage cabinet, etc and take inventory on what need to be cleaned, de-cluttered and also what are those stuff that need to get rid.    This is also a time that I would check and replace the beddings, upholstery, furniture, etc.  I would also schedule some dates and assign everyone in family a task to a job as I think I should not be doing all these alone. 
Look! Look! Look at my balcony.  Finally, I had made a point to do something to it.  I had beautified the corner by adding some plants and displays to it.  Now it has become a little home garden of mine and I could really feel that Spring is coming! J

Ok ok ok…  Pardon me.  I know I’m supposed to share what I have been baking lately and not about my spring cleaning.  But I really couldn’t bear not to share what I had done to my balcony for this year’s spring cleaning :P

Ok!  How about this? J
Can you tell they are pineapples and not porcupines?  When my good friend commented these porcupines are cute and my response was “huh! What? Porcupines?” :D
I must say that Chinese New Year is incomplete without pineapples cookie.  It is a festive cookie that all families wouldn’t want to miss it.  Pineapple cookie has become a must for all families and also one of the gift items for Chinese New Year.  For this reason, I’m making it and guess it will become one of a "must bake" cookie for CNY.
This year, instead of doing the usual Taiwan style of pineapple cookie, I decided to try this new recipe from Butter, Flour & Me.  Apparently, my family and relatives prefer this to the one I made for last year.

125g       Unsalted Butter
50g         Icing Sugar
25g         Egg Yolk
½ tbsp     Condensed Milk
220g       Plain flour
35g         Egg Yolk Powder (I used Pillsbury Custard Powder)
2 tbsp      Milk Powder (I used Anlene)

Pineapple fillings
I’m using the same recipe, which I learnt from a home based baking teacher last year.  My friends and I made the fillings about 1 month ahead and store in an air-tight container in room temperature.  For enclosed tarts, the pineapple jam has to be completely dry and sticky.  This is the reason we are making it ahead and left in room temperature for few weeks before used.

1.Preheat the oven at 170°C and line the tray with baking paper.

2.Beat butter and icing sugar together until the colour turn pale.

3.Add egg yolks and follow by condense milk.  Mix well.

4.Sift flour together with milk powder and custard powered into the butter mixture.

6.Roll dough into a ball of 12g and roll pineapple into a ball of 10g.  Flatten the dough and wrap it with pineapple fillings. 

7.Roll the dough with pineapple filling to slightly oval shape.  Use this type of scissor to cut the surface of the dough in layer of sharp edges.

Wishing all of you happy baking for Cook & Celebrate: CNY 2015 hosted by 3 of my favourites bloggers - Yen of Eat Your Heart Out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.

I’m also submitting this post to Best Recipes for Everyone Jan & Feb 2015Event.  Theme: My Homemade Cookies organised by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

Friday, 13 February 2015

Earl Grey (Oolong) Milk Tea Cookies

It is known by everybody that Earl Grey Tea gives out a very rich flavour to cookie and I was thinking it would be wonderful if the cookie could give out the flavour of Oolong Tea.  So I decided to give it a try.  But I was pretty disappointed as the cookies turn out to be flavourless.  There wasn’t any slightest flavour of Oolong Tea at all L
However, the consolation part is that the texture of the cookie is crunchy; not so buttery and it goes really well with cup of Lipton Tea J.  
But if you will to ask me whether I will bake this again for Chinese New Year?  My reply to you is… I doubt I will. 

The recipe yields 30 pcs.  But I think I only managed to pipe out less than 15 pcs and by evening, the cookies were all gone.

150g       Butter
100g       Icing Sugar

20g         Egg Yolk

60g         Ground Almond
200g       Cake Flour

50g         Milk
5g            Earl Grey Tea Leave
(I replaced with Oolong because nobody drinks Earl Grey Tea at home)

(1)Softened the butter and cut into dices.  Place ingredients C in a same bowl.

(2)Line a baking tray with non-stick baking mat.  Preheat oven to 180˚C.

(3)Place Ingredients A into mixing bowl.  Using a whisk, beat the mixture till light and fluffy.  Add Ingredients B in 2-3 batches and beat well after each addition.

(4)Heat milk to 90˚C and remove from heat.  Add in tea leaves and cover with lid for 5 minutes.

(5)Filter the milk tea, and place some of the leaves into the mixture (3) and beat well.

(6)Sift in Ingredient C.  Mix until the mixture is well combined.

(7)Place the dough into plastic bag and slightly flatten it, wrap tightly.  Refrigerate for 30 minutes.

(8)Remove the dough.  Sprinkle some flour over workspace and roll the dough out to a thickness of 0.5cm.  Use cookie mould cutter to cut out the dough and place them onto a baking tray.  Instead of using cookie mould cutter, I pipe out the batter onto the baking tray.

(9)Bake in oven for 20 mintues.  Remove from oven and set aside to cool.

This recipe is taken from the cookbook – The Secret of Cookies 告诉你饼干的密秘  This cookbook is a Christmas gift from my elder boy.  He said the cookbook is value for money as it contains so many recipes at the price of less than S$20. Ha ha ha!

Wishing all of you happy baking for Cook & Celebrate: CNY 2015 hosted by 3 of my favourites bloggers - Yen of Eat Your Heart Out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.

Seaweed and Meat Floss Cookies

I hardly make cookies because my family prefers cakes to cookies.  The only time that I baked a lot of cookies is during the Chinese New Year period and it is also the only time that I will eat a lot of them.
This is one of the cookies that I will bake again for Chinese New Year.  They are so well received by my children.  Seaweed and meat floss are great combination.  These sweet-savoury cookies are crunchy, taste and ADDICTIVE!   
This recipe is taken from the cookbook – The Secret of Cookies 告诉你饼干的密秘  


75g         Butter
10g         Caster sugar
3g            Salt

50g         Whole Egg

150g       Cake Flour
3g            Baking powder

5g           Seaweed sheets
20g         meat floss

(1)Softened butter and cut into dices.  Beat with whole egg.

(2)Place ingredients C into a same container.  Cut Ingredients D into small pieces.

(3)Line a baking tray with non-stick baking mat.  Preheat the oven to 170˚C.

(4)Place Ingredient A into mixing bowl.  Using a whisk, beat the mixture till light and fluffy.  Add Ingredients B in 3-4 batches and beat well after each addition.

(5)Sift in Ingredients C.  Using a spatula, press down till the mixture is well-combine.  Add in ingredient D, keep pressing the mixture with your hand and a scraper till a dough is formed.

(6)Place the dough into plastic bag and slightly flatten it, wrap tightly.  Refrigerate for 30 mintues.

(7)Remove the dough, Sprinkle some flour over your workspace and place the dough onto it.  Roll out the dough to a thickness of 0.4mm

(8)Cut the flatten dough into triangle of 5.5cm on each side.  Arrange them onto baking tray.  Bake in oven for 20 minutes.  Remove from oven and set aside to cool

Wishing all of you happy baking for Cook & Celebrate: CNY 2015 hosted by 3 of my favourites bloggers - Yen of Eat Your Heart Out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.

I’m also submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event.  Theme: My Homemade Cookies organised by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes

Tuesday, 30 December 2014

Honey & Black Pepper Baked Ham


Wishing you all a Blessed Christmas!
You know what?  My family would never live through a Christmas without ham and this year I decided to make my own ham.

I learn to make this ham from a baking session with few friends from church.  We had a great fun baking ham together and we had baked about 15 hams on that day.  Every one of us got to bring home a ham. 

My hubby and children gave a thumb up after eating the ham and that inspired me to bake my own ham for this Christmas.

A baked ham isn’t ham without the glaze.  Look!  The ham looks so gorgeous after the glazing. 

One of our favourite ways to eat ham is to go with baked vegetables.  The baked veggies, especially the capsicums(bell peppers) and carrots , bring out the sweet flavour that goes beautifully with the ham.  

Not forgetting the mango sauce.  The pureed mangos and honey mustard blended with brown sugar and lemon juice make a delicious fruit-flavoured sauce to go along with the baked ham.
The best ham I ever had for this Christmas!  
I’m contributing this recipe to Cook and Celebrate Christmas 2014 and I hope you will like the recipe.

1 kg        Half cooked ham
400g       Coke Cole
1 can       Beer
2 tsp        Peppercorn
1 pce       Bay leaves
2 small   Onions

(1)Mix the ingredients together in a pot and boil it for ½ hour.  Do not discard the stock.  
(2)When ham is cooled, score ham.  Scoring the ham lets the glaze penetrate into the meat.

1 tbsp      Orange Marmalade
1 tsp        Honey mustard
1 clove    Garlic chopped
1 tbsp      Brown sugar
½ tsp       Black pepper
1 tsp        Worcester sauce
1 tbsp      Black pepper sauce
Mix all ingredients and rub onto the cooked & scored ham and cover with foil and bake for 10 mins at 180ºC.

HONEY GLAZE (2nd layer of glaze)
100g       Stock from boiling the ham.
40g         Honey
20g         Brown sugar
1 tbsp      Chopped onion
1 tsp        Black pepper
½ tbsp     Black pepper sauce

(1)Mix the ingredients.  Cook the ingredient until it is thick.
(2)Glaze the ham and put it back to oven and bake for 10mins.
(3)Remove from oven and glaze the balance sauce and bake for another 5 mins.

1 tbsp      Honey Mustard
1 tbsp      Black Pepper
1 tbsp      Chopped garlic
1 tbsp      Salt
3 tbsp      Olive oil
4 large    White onions, cut into large wedges
2 large    Potato, cut into wedges

(1)Mix the ingredient (except the olive oil) and toss the vegetables together in a baking dish.  Before putting it to the oven, drizzles olive oil over it.  
(2)Bake the vegetable until they are soft.

2 tbsp      Brown sugar
¾ cup      Pureed from 2 small mangoes
3 tbsp      Honey Mustard
1 tbsp      Lemon juice
½ tsp       Worcester sauce (optional)

(1)Mix the ingredient and heat it warm.
(2)Arrange the baked vegetable around the ham and served it with mango sauce.

I’m submitting this post to Cook and Celebrate (Christmas 2014), organised by Yen from Eat Your Heart Out, Diana from Domestic Goddess Wannabe and Zoe from Bake For Happy Kids.

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