SCRUMPTOUS BANANA CUPCAKE

BANANA CAKE WITH SOME PARMESAN CHEESE ADDED.

This banana cake is a winner.The original source of recipe was adapted from the book by Betty Yew and I made some changes to the recipe.I add in some parmesan cheese and lessen the sugar cos I think banana are already too sweet.
I wake up and have this for breakfast with milo.I can't tell you how nice it is.Try it for yourself.

Ingredients:

90g butter
75g castor sugar
1 egg

2 ripe bananas,peeled and mashed
1 tsp vanilla essence

Dry Ingredients sifted:

120g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda

1 tbsp milk
1tbsp parmesan cheese

Method:

Cream butter and sugar till fluffy and light.Add in the egg and continue beating.Add in the mashed bananas and parmesan cheese.
Add in vanilla essence.Mix thoroughly.Fold in sifted dry ingredients and milk.
Lined 9 paper cups on muffin tin.Spoon the mixture to each paper cups.
Bake in pre-heated oven 175°C for 35-40 mins until toothpick inserted in the center comes out clean.

SARAWAK BUTTER BUN

 During my younger years,butter buns was the only buns that my family and I love the most.During school days,I would walk by the factory near my school and smelled the fragrance of the famous butter buns.Unfortunately,this factory had close due to many competitors around.More and more bakeries are open and have sell different choices of buns besides butter buns.From time to time we still craved for butter buns,but they are now very expensive that I decided to make it at home.We loved butter buns that is taken out hot from the oven and then warm to eat.

Below is the recipe taken from youtube that I used to make sausage buns.It uses the tangzhong method which is very easy to make.Prepare it in advance and keep it in the fridge and you are on your way to make a nice,soft,fluffier butter buns to enjoy in the comfort of your own home without going to the bakery to buy.The dough recipe was from:https://www.youtube.com/watch?v=1C65CfhTUDg

Updates butter buns pictures.This is using basic dough recipe.↓

Here are some more update pictures to my Sarawak Butter Buns.The last time I feel that I did not take many good pictures.I would like to add some more pictures now.

Tangzhong:

125 ml water
25 g flour

Stir on low heat until thickens to 65°C.

Take out to cool and cover with plastic cling wrap.

Dough Recipe:

125ml milk
1 tsp salt
4 tbsps sugar
2 1/2 cups bread flour
1 tbsp milk powder(optional)
1 large egg
2 tsps yeast 
30g butter

 Make the dough using a bread maker or mixer with dough hooks.
Here,I'm using the bread maker.

Add in the milk,tangzhong,salt,sugar,flour,milk powder,(optional),egg,and lastly yeast.

Select dough setting and press start.

After 10 minutes of kneading,add in the butter.

When the dough is ready,let it to rise in the machine or take it out into a clean big bowl and cover with a towel.Let it rise for 45 minutes.Sprinkle some flour onto a clean table.Deflate the dough on the table.Divide into 8 or 10 equal portions and shape into round.Cover with plastic wrap for about 15 minutes.Deflate each of the balls.Put in the butter fillings and wrap round bun shape. Place it in the baking tray.Cover with a clean towel and leave to rise again.

Bake it in the oven at pre-heated 180°C for 20 mins.Take it out.Glaze egg yolk on top of the buns.Put back into the oven again and bake until golden brown for 5 mins.

Butter Fillings:

150g melted butter

130g castor sugar

150g plain flour

50g milk powder

1.Add the melted butter and sugar into a saucepan.Stir until the sugar dissoved.

2.Add in the flour and milk powder and stir using a spoon.Mix well until well combined.

3.Let it to cool.After cooling down for at least 15 mins,you can now use it for making the buns.

Note: Next time I'll try using only the basic dough recipe.

Updates: For basic dough,please refer;Here

You can use any kind of dough recipe to make.

Coconut Milo Agar-Agar

I got 2 packets of free "Bumas" coconut cream from an event,and I wanted to use it up and so make this agar-agar with milo.

Ingredients:

30g agar-agar strips

700ml water

3/4 cup milo

1 cup  sugar

90ml Bumas  coconut cream

1.  Soak agar agar 30 mins before cooking.

2.  Throw away the soak water.Boil the agar-agar with 700ml of water until well dissolved.

3.  Add in the sugar.Stir well.

4.  Lastly add in the coconut cream and stir again until thoroughly mixed

5.  Divide the mixture into half.Add milo in one half,and leave the other half plain.

6.  Put the plain agar-agar back to the fire under low heat so that the agar-agar won't set.

7.  Pour the milo agar-agar mixture into a tray.When it is halfway set,but look firmed,
     pour the hot plain agar-agar mixture over the top.Leave it to cool and put inside the
     fridge to chilled so that you have a cool and chilling agar-agar.Best served on sunny days.

Chocolate Fudge Cake

200g butter

300g castor sugar

Ingredients(A)-Sieve together

240g plain flour

11/4tsp baking powder

1/2tsp bicarbonate soda

50g cocoa powder

Ingredients (B)-Mixed Well

1/2tsp vanilla essence

150ml evaporated milk

3 large eggs

Chocolate Fudge:

200g cooking chocolate

50g butter

Method:

..Combine the sieved flour ingredients(A) and sugar.Add the mixture to the butter and mix well.

..Fold in the beaten egg mixture(B)slowly until the batter is smooth.

..Pour the batter into baking tray.Bake in pre-heated oven 170°C for 30-40 mins or until cake is     cooked.Leave to cool.

Spread fudge on top of the cake.

Tumeric Fish

My simple and hearty meal.Very fragrance with tumeric flavour.

Ingredients:

Ikan Kerisi/Red Snapper

Salt to taste

Some Tumeric powder 

Decoration:

Tomatoes

Spring Onions

Red Chilly

Oil for frying

Method:

1.  Season the fish with tumeric powder and salt.Leave for 25 mins.

2.  Fry the fish till brown on one side and turn over until brown too under medium fire.

3.That's it!Garnish with tomatoes,spring onions and chilly.

4.  Serve with warm rice.Enjoy this simple meal.

  
Caution: Please be careful with bones.This fish has got many bones,so be careful when eating.

Lemon sponge Cake

Spongy and soft lemon sponge cake.

Ingredients:

5 egg yolks

5 egg whites

120g castor sugar

110g cake flour

1/2 tsp baking powder

1/4 cup evaporated milk

1/4 cup corn oil

1/2 tsp vanilla extract

1 lemon

Method:

1. Grate the peel of lemon to obtain 2 tbsps of lemon zest.Separate egg yolks and egg whites.Sift 

    baking powder and cakeflour together.

2.  Add 1/2 of the castor sugar to egg yolks and beat till creamy and fluffy.

3.  Add 1/3 of the evaporated milk and mix well,follow by 1/3 of the flour mixture and fold well.

     Continue with another 1/3 of the evaporated milk and 1/3 of the flour mixture.Repeat until all

     of the evaporated and flour mixture are all used up.

4.  Add in vanilla essence.lemon zest,and corn oil,and mix well.

5.Beat egg whites until foamy.Add in the remaining castor sugar and continue to beat 
   until firm peaks  formed.

6.  Take 1/4 of the egg white and add to the yolk batter.gently fold in to mix well.Pour the batter into 

      the remaining egg white and gently fold in to mix well.

7.  Pour batter into cake mould.Gently knock the sides of the mould to release air bubbles trapped      

     inside.

8.  Bake in pre-heated oven at 150°C for about 60 minutes.Remove from oven,invert the mould and
     set aside to cool for about 30 mins.Once cooled,remove from mould.

Note: Recipe adapted from the book"All about cakes and desserts".

How To Make Green Noodle

Ingredients:

10 pieces green vegetable(sawi)

50 ml water

250 gram high protein flour

1 egg

Method:

1.Cut green vegetables.Blend with water in a blender to obtain 50ml juice.

2. Mix the flour,egg and juice to form a dough.

3.Roll out the dough until you reach the thinness you want.If it gets too sticky put on some flour.

4.Cut into strips with a sharp knife.

1.  To enjoy the noodle,boil a small pot of water and when it's boiling,dung the green noodle in for about 4-5 secs.

2.  Heat up oil in wok and saute shallots/red onions.Dish out into a serving bowl with 1tbsp soya sauce,1tbsp vinegar,pinch of salt.

3.Garnish with some green vegetables or add some prawns.


      

Apple Cider Vinegar-Detox drink

Took this from a website.I'm writing it down here in case I forgot.I had a bottle of apple cider sitting on the table top bought not long ago by hubby.

1 tbsps apple cider vinegar

1 cup warm water

2 tbsps squeezed lemon

pinch of crush ginger

1 tbsps raw honey

Method:

Mix all ingredients. Drink before you go to bed every night.

Moist OrangeChocohorlick Indulgence

My morning treat with this chocolate cake that is mixed with horlick and orange that I made last night...and what's best is everything just mixed together and bring to bake.Simple as that...

 The only thing is my cocoa powder is not dark enough.Use a dark cocoa powder so that the cake will look darker and nice.

Ingredients:

4 eggs

300g butter

360g fine granulated sugar

400ml evaporated milk

2 tsps vanilla essence

200g all purpose flour

50g cocoa powder

30g horlick powder

1tsp baking soda

1 tsp baking powder

1 tbsp orange juice

Method:

Put everything together in the mixing bowl and mix till fine and smooth.

Bake in the pre-heated oven 190°C for about 1 hour or until done.

Jam Swirl Bread With Oats

Yesterday I was trying to make soft bread again by using the same recipe of chocolate swirl bread,recipe of Goh Ngai Leng : https://www.youtube.com/watch?v=ERcdHj_QxlI
but I ended up what I called "Jam Swirl Bread" instead of "Chocolate Swirl Bread",and I
sprinkle some oats on the top of the bread.I had a nice bread this morning and everyone love it.

Why jam and not chocolate?Because I was too lazy to split up 2/3 to make the chocolate dough,so I think of a simple method.
I will just use the jam to spread on the dough without having to cut out 2/3 to knead with chocolate powder which is very yakki to my hands.No hand gloves at home.
Sprinkling some oats on the top of the bread adds up to a nice sweet bread in the morning with a cup of warm milk.

Ingredients:

Ingredients:

150g fresh milk

20g condensed milk

20g unsalted butter(salted can do as well)

25g beaten egg

30g sugar

1/4 tsp salt

225g bread flour

25g cake flour

3/4 tsp instant dry yeast

Method:

Method:

Keep warm 150g fresh milk,20g condensed milk and 20g unsalted butter in the rice cooker for 10 mins.I warm my one in the oven.

Pour butter and milk mixture into the bread pan.Add 25g beaten egg.Add 30g sugar and 1/4 tsp salt.Add 225g bread flour and 25g cake flour.

Dig a small hole,pour in 3/4 tsp instant yeast.

Select dough program and press start.Rest the dough for 20 minutes.

Sprinkle some flour on the table.Flaten the dough and roll it long.Spread some jam on it.

Roll up like you roll a swiss roll cake.Make sure the dough is the length of the bread maker.

Put the dough back into the bread pan.Cover.Let the dough rest for 40 minutes until it has double in size.Brush the top with beaten egg and sprinkle some oats on it.

Press bake function and bake for 35 minutes.

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Kueh Salat

This is an old time favourite dessert.It is called "Kueh Salat" or some called it "Seri Muka".It is a
kind of sweet dessert with glutinous rice at the bottom and pandan /screwpine leaves flavour at the top.If you add
salt,it has a sweet and salty taste.It depends whether you want to add some salt or not for the top layer,but for the bottom layer,you must add some salt to it to have a better and tastier taste.

This is an improved recipe taken from free recipes while shopping and alter a bit to suit my taste.
It is very very nice.Not too sweet and just the correct consistency that I wanted.


Ingredients for bottom layer:

300g glutinous rice
200ml coconut cream
1/2 tsp salt
3-4 pieces screwpine leaves/pandan

Ingredients for top layer(green):

80ml green juice extracted from 10 pieces screwpine leaves
200ml coconut milk
125g sugar
30g wheat flour
25g corn flour
3 eggs

Method:

1.Wash clean the glutinous rice and soak for 4 hours.

2.Drain away the water.Add in 200ml of coconut cream.You can also add 1tsp salt.Place 3 or 4 pieces of screwpine leaves for fragrant.Steam for 15 minutes.

3.Prepare the top layer while steaming the glutinous rice.

4.In a blender,blend the screwpine leaves with some water.Strain through a sieve and take out 80ml juice.

5.Mix all the top ingredients until well-combined.Sieve the batter to  a smooth paste.

6.Take out the rice from the steamer.Take away the leaves and puff up the rice.Press the rice firmly with a banana leaf in another lined pan.(leave out the banana leaf if you don't have one)but use the back of a spoon to smooth the surface.


7.Pour the sieved batter over the steamed glutinous rice.Steam for 1 hour over medium heat.

8.Wait till it is cold then cut it out diagonally or square shape.

Steamed Coffee Layered Cake

Kek Lapis Kopi Kukus

Since yesterday was Sunday,I was free to make one cake.That one cake was to have coffee flavour added inside.

....And as if adding coffee was not enough,i added in some oreo biscuits into two of the layers.You can always skip this step.It's optional.

Sometimes,If I'm lazy,I can have only two colours instead of using
more colours.This way,I don't have to wash up a lot of utensils and
plates.

Although you can use 3-in-1 coffee powder,it is however,advisable to use strong black coffee for a more coffee taste.If you really are a coffee lover of course!

Now,the ingredients needed:

450g anchor butter

180g caster sugar

220g Hong kong flour,sifted

10 eggs

1 small tin kaya(170g)

1 small tin condensed milk

4 tbsps strong coffee powder + i tbsp hot water to mix(or 2 pkts 3-in-1)

1 tbsp vanilla essence

a pinch of red,green colouring,yellow,brown/black

Method:

1..Beat butter and sugar until creamy.

2..Add in eggs one at a time,but preferably in alternate with condensed milk so that the mixture won't be so lumpy.(egg,then milk,then egg,then milk) until both are used up.

3.  Add in vanilla essence,follow by kaya and condensed milk.

4.  Then add in sifted flour.Mix well to combine.

5.  Divide mixture into 4 portions.Each portion add in desired colouring.

6.  Steam layer by layer over high heat,making sure each layer is set first               before adding in the next layer or colour.

7.  After the last layer,steam the cake a bit longer to properly cooked through.

8.  Take the cake out from the steamer to cool.Wait until it is properly cool,then
     cut to serve.

9.  The cake can be chilled in the fridge.
        

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