Saturday, October 29, 2011

Min Jiang Kueh

Mummy Eileen had once again sent me a very simple recipe to do these Min Jiang Kueh...

Are these your favourite too? It wasn't mine though, but I guess hubby quite like them.

So after Mummy Eileen sent me the recipe, I told her, "OK, I will do them now."

Min Jiang Kueh

It is also very easy to make.

And most of all, it is Min Jiang Kueh!!! :-D


130g plain flour

1/2 tsp baking soda

1/2 tsp yeast

1 egg

25g sugar

160ml water


Mix all ingredients together to form a smooth batter.

Leave it aside for 30 mins.

Pour batter into a non stick pan, smooth out to get an even thickness.

Cook on low heat for about 6-8 mins.

Remove from pan, spread your fillings. Fold into half and serve.

All time favourite Muah Chee

My friend had sent me a picure of her muah chee she just made...

She said these muah chee are really easy to make, and most importantly, they are soft and yummy!!! She told me to try making them...

Why not...???


This is the first time I make these muah chee, and I wasn't sure how it will turn out...

Well, not too bad isn't it...???

It was indeed very easy to make them and easy to manage with.

I had always thought that making muah chee is a very tedious job.

Guess it's not!!! :-D

Thanks to Mummy Eileen for such a good recipe to keep! ^-^ Ingredients:

110g glutinous rice flour

140ml water

Adequate peanut powder

(this I bought the ready made ones from the supermarket)


Mix the flour and water together to get a smooth batter.

Pour the batter over a non-stick pan coated with oil.

Cook under very low heat for about 3 mins.

Once the batter has set, it should roll together to form a lump. Toss for a while to ensure it is totally cooked.

Remove and put onto peanut coating, cut to bite size.

Thursday, October 27, 2011

Charcoal Powder

Does anyone has some charcoal powder to spare me?

I am only for a small quantity, perhaps about 50g.... I know Phoon Huat does sell it, but it is in a 500g bottle. :-p

Wednesday, October 26, 2011

I am so GREEN!!!! - Delicious Pandan Kaya Cake

Is this one of your favourite cake as well???

For sure it is mine and I know some of my friends do love this cake too!!!

I have been wanting to try doing this cake for quite some time, perhaps I am just so plain lazy as I might thought the preparation will take quite a bit of my time... That's why the recipe had been lying in my shelf, collecting dust... hahahaha... Till today!!!!



I had saw Peng's Kitchen recipe, and one of Alex's Goh recipe, I am pondering over the baking or the steaming method...

In the end, I took Peng's Kitchen recipe, as I know her recipe will never failed me... There, my cake is all ready!!!! I am so pleased with the outcome of the cake... It is really easy to make.
The pandan kaya was smooth and soft. The only thing was that, my cake had been sliced into 3 slices, but the kaya wasn't enough to cover the 3 layers. So that is why I only have 2 layers, with the thicker layer on the bottom, the top layer was actually meant to be the middle layer. Not too bad, as I liked more kaya than the cake.... hahahaha... I remembered when I was young, whenever I eat this cake, I will always eat the cake part and keep the kaya part for the last... :-p For the additional layer, I managed to put into 2 small cups with the "little" balance kaya I had. Verdict:Hubby had tried it, he said it was very yummy.
My colleague had also came over to collect some of the cake, her family & her said it was yummy too.Brought the 2 cups for my colleagues, they said it was nice too, except for 1, whom said she prefer more cake than the kaya... hahahaha....

Here is the recipe adapted from Peng's Kitchen.(with slight modifications)

Ingredient A
100ml pandan juice

4 egg yolks
90g castor sugar
160g all-purpose flour, sifted
1/2 tsp baking powder, sift with flour
1/2 tsp baking soda, sift with flour
1 tsp pandan essence
50gm canola oil

Ingredient B
4 egg whites
50gm castor sugar
1/4 tsp cream of tartar

Add all ingredients in (A) and mix well until the mixture is smooth.
Beat (B) until stiff peak form.
Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites. Fold lightly to combine both mixtures.
Pour into a 8in round cake pan. Bake at a preheated over at 180 deg C for 40-45mins.
Invert to cool. When the cake is completely cool, run a knife around the sides of pan to remove the cake. Slice cake into 3 layers.

For Filling & Topping:
700g thick coconut milk
100g castor sugar
3 tsp agar-agar powder
1.5 tsp pandan paste

50ml pandan juice
6 tbsp green bean flour
desiccated coconut (for topping)

Dissolve green bean flour into the pandan juice. Make sure the flour is fully dissolved and not lumpy.
Add coconut milk, castor sugar, agar-agar powder and pandan essence into a pot. Heat with a low fire.
When milk is just about to boil, turn off the fire. Pour in the green bean flour mixture. Stir well.
Allow the pandan kaya filling to cool down slightly and thicken. Stir (with a whisk) while cooling.
Place a slice of cake in a 9 in cake ring. Spread some filling on top and sides of the cake. Top with the second layer of cake. Repeat until you have 3 layers of cake and two layers of filling. Chill in fridge to set.
Remove cake ring. Lightly press desiccated coconut around sides of cake, pipe some cream and decorate as desired.

As I have mentioned, I only managed to get 2 layers with the fillings as recommended.

I had used a 7" cake tin for my cake and a 8"cake ring.

Tuesday, October 25, 2011

Green Tea Chocolate Swiss Roll

I have been wanting to make a green tea of any kind, but just that green tea wasn't a favourite at home, except for me.... Anyway, made a green tea chocolate swiss roll this time.

I had wanted to make a marbled effect of the green tea swiss roll, but somehow or rather, it didn't went the way I wanted it... :-p


So end up, I browned the top layer of the "skin".
The swiss roll is, soft as usual, sandwiched with the chocolate cream.

Sunday, October 23, 2011

Pandan Coconut Swiss Roll

I sooooo LOVE this Pandan Coconut Swiss Roll...!!!

Of course, they are not the kids' favourite but it is mine!!! hehehehe

My friend had asked me to make a pandan swiss roll for a very long time, but my excuse was, I do not have any pandan juice....

So happened that this month is Aspiring Baker theme of Kueh, I did have some balance pandan juice. So finally here it is....

Pandan Coconut Swiss Roll

I had put pandan juice & pandan paste to enhance the flavour of the cake.

It really smells soooo good and tasted so soft & fluffy!

For the fillings, I had put the whipped cream.

And for the topping, I had put a layer of whipped cream, coated with toasted dessicated coconut flakes.
Verdict of this roll: ???

A Thousand Sprinkles Swiss Roll

Swiss roll is back again... Nic had prefer the chocolate cake instead of the vanilla one. So today I made another chocolate swiss roll with the thousand sprinkle bits on it.

So pretty & colorful isn't it??

The kids were so excited about this colorful roll. :-D

A Thousand Sprinkles Swiss Roll

The kids can't wait to try the swiss roll. But one problem, these sprinkles, when make a contact with cream, they tend to melt. Even though the roll has been refrigerated, the sprinkles still melt.

Hope the girls finished the roll soon... ;-p

Saturday, October 22, 2011

My New Toy - Cookie Letter Press

I had recently bought a cookie letter press. It has been quite awhile, so finally I decided to make the cookies with it...
So we made cookies for everyone!!!

Cookies for my girls:-D

Cookies for my girlfriend & her kids:) Some cookies to bring to office for my colleagues...:))

And of course, we made a pizza to go along for today's snack:)) The kids enjoyed it. So did Nat:))

christeens blog

welcome dear all my friends. enjoyed

Friday, October 21, 2011

Onde-Onde 班兰糯米球 (Glutinous Rice Balls)

ooooo.... Onde-Onde is also one of my favourtie kueh kueh...

I always like the feeling of putting in the onde-onde inside my mouth and try to pop out the sugar syrup out... It is just a wonderful feeling... Don't you??? :-p

Onde-Onde 班兰糯米球 (Glutinous Rice Balls)

Here is some of the steps of preparing the onde-onde.

How did I fair in this onde-onde attempt?

Hmmm, the glutinous wasn't that bad, it is soft and chewy.

Well, as for the sugar syrup part, when I pop the onde-onde into my mouth, either I did not taste the sugar or you still can feel the whole bits of sugar in it...

Duh... so, in this aspect, I had yet to master the skill...

But being a first attempt, this recipe is not too bad, easy to make.

Hope you will have fun in trying out this recipe.:))


250g glutinous rice flour

200ml pandan juice

100g grated white coconut (steam w some sea-salt)

250g palm sugar (finely chopped)

few drops of pandan paste


1. In a large mixing bowl, place in flour, add in the pandan juice little by little and knead well till it form a smooth pilable dough.

2. Pinch a small amount of dough(abt size of a calamansi lime), roll it in your palm to form a smooth ball. Make a well int he centre of the dough and fill it with chopped palm sugar. Pinch dough to seal, roll into ball again.

3. In a pot of boiling water, drop the balls in the shimmering pot and when it floats, remove with a slotted spoon and allow excess water to drip off.

4. Drop the balls gently on the grated coconut and coat it evenly, then transfer to a plate to serve.

Kueh Lapis Kukos 九层糕 (9-Layer Cake)

I had tried the 三层糕previously, and it was quite a good attempt. The kueh was really tasty.

Nat loves it as well and she had asked me to make the 九层糕.

I decided to take up this challenge:-p

Kueh Lapis Kukos 九层糕

It was rather easy to make these九层糕, no fuss at all, but it's just that I have to divide the batter into 9 portions.

I have half the amount of the recipe, and used a rectangular tin inside of a 11"x11" square tin as recommended.

If you might have noticed..., my九层糕is actually 8 colors instead of 9 colors...

A couple of reasons actually:

1. I have half the recipe.

2. I had use a slight bigger rectangular tin, thus my portion wasn't enough.

3. I had lost count of my colors... :-p

And also, I had left out orange color, plus I couldn't get the RED RED color as those 九层糕 that was been sold outside... So that why my top layer was orange, instead of RED....

I thought I had everything controlled, dividing the portion into 9 portions... But I was so wrong.... And also I had also forgot the colors I had already poured in...

Blur Blur Blur me.... hehehehehe....

The kueh was really, and perhaps it was the colors of the kueh, Mimi likes it very much but she just want to try it...

My own colorful 九层糕....

Texture of the 九层糕....????

It was almost the same as the 三层糕,but just that the layers can be peeled off:-D

Here is the recipe:

600g fine sugar (I used 500g)

1 litre coconut milk

1 litre water

1 tsp sea-salt

few pieces of pandan leaves

350g rice flour

350g tapioca flour


1. Mix fine sugar, coconut milk, water, salt, pandan leaves and bring to boil at low heat till sugar dissolved. Discard the pandan leaves, turn off the flame & allow to cool slightly.

2. In a large mixing bowl, mix the rice flour & tapioca flour. Then add the coconut milk mixture, whisk slightly till well blended.

3. Divide batter into 9 portions. Ready to steam layer by layer, by adding in desired colors into each layer such as white, green, yellow, pink, blue, orange, with the final top layer red.

Steamed Cake 蒸鸡蛋糕 2

The 蒸鸡蛋糕I made yesterday wasn't so fantastic as I did not on the cake on high heat. End up the 鸡蛋糕was quite a flop....:((

I saw from Small Small Baker's blog, that she had made one, and her 鸡蛋糕looks so fantastic, soft & fluffy, and I wanted to try her recipe as well....:))

Steamed Cake 蒸鸡蛋糕

These 鸡蛋糕are indeed fluffy & soft as what SSB had made... Thanks to SSB for sharing the recipe:))

See the texture of the 鸡蛋糕.
I had spoken to my office aunty about the flop of my 鸡蛋糕yesterday, and she mentioned to me that someone, whom was an expert of making these鸡蛋糕told her that these cakes must use ice-cream soda or 7-up drinks to make it very soft & fluffy.... Indeed they do:))

Here is the recipe:
Ingredients: (make 7" round cake)
(with slight modifications)
4 Large Egg
200g Caster Sugar
230g Cake Flour, sifted 2 - 3 times
1 Teaspoon Vanilla Essence
120ml Cream Soda

1. Whisk eggs in a large mixing bowl till frothy, add in sugar in 3 - 4 batches to ensure it is well incorporated.
2. Add vanilla essence and continue beating until the batter becomes very pale, thick and creamy. Meanwhile, heat up wok, pot or steamer until you get a gentle boil. (Do make sure the pot/steamer is large enough to fit the cake tin and has ample space for the batter to rise and steam to circulate.)
3. Fold in the sifted flour in thirds, alternating with the soda and ending with flour.
4. Pour the cake mixture into prepared baking tin or bamboo steam that is lined with greaseproof paper.
5. Pop it into the pot/steamer, cover and steam on high heat for about 30 minutes or when skewer insert and comes out clean.
6. Once done, remove the cake from tin, place it on a rack and allow to cool before cutting.

I will be submitting this to : Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

Thursday, October 20, 2011

Steamed Cake 蒸鸡蛋糕

鸡蛋糕 has been a old time favourite since young time...

It has never been a cake that will run out with time...

I simply love 鸡蛋糕, and I will not get sick & tired of it... But these days, you will hardly find nice ones around. But some bakery do sell them...

Steamed Cake 蒸鸡蛋糕

This is my 1st attempt...

I think it was because I did not full blast my heat as these cakes really need to be steam on a high heat so that the 鸡蛋糕 can rise...

End up I threw away the 1st batch of 鸡蛋糕.... :(( This is the 2nd attempt....

Not too bad... But it did not really rise well as I had open up the steamer twice, which I am not supposed to....

The texture was abit dense, the smell of 鸡蛋糕 was there though...:-p
Shall try to attempt it again next time without disturbing the steaming process... hehehe...

The recipe and ingredients are rather simple:
5 eggs
170g sugar
140g self raising flour
1/2 tsp vanilla essence

Beat & whisk eggs & sugar until light & fluffy.
Fold in the flour & vanilla essence.
Line a 7" basket with kite paper, pour in the batter, and steam over high heat for 30 mins.

I will be submitting this to : Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker

Chocolate Sandwich Cake

It is Thursday again... I haven't even had the slightest idea when is Nic's graduation date... Terrible me!!! hehehe.... So that's why every Thursday I have to bake something for Nic to bring to her dance practice on every Friday... :-p

Chocolate Sandwich Cake

I told Nic to go browse through the recipe book and see what will she like to bring to school. She was also not sure what she wanted, plus she is quite a fussy eater sometimes... as there are certain things like raisins, cranberries, blueberries, cheese, etc, she don't like at all... She prefers either Vanilla or Chocolate, those basic recipes.

I hadn't had a 9" cake tin, so I used a 8" one, took quite a long to get it bake as the cake was rather "thick".

I guess it wasn't that bad, as nic had finished a slice of it... Mimi ate some...

I managed to get about 12 slices for the kids in the dance practice. :-D

The cake is coated with chocolate in the centre, and I hope the kids will enjoy it.

I do not have the recipe with me now, so I will try to post it up later...

Any case if you wish to have the recipe, please drop me a comment. :)

Wednesday, October 19, 2011

可可蒸面包 Steamed Chocolate Bread

I really wondered why these are call "Steamed Cup Bread" from the recipe book.

My chinese is rather bad, and maybe they are, and maybe they are not...

But they do taste like "发糕“= Hubby said,"这个根本就是发糕吗!为什么你说是面包哪?“

Seriously, I also don't know... hahahaha....!!!


This recipe is the same using the Original CupBread Recipe.

In addition, I just add abt 2 tbsp of cocoa powder & some chocolate chips in the batter.

Have fun:))