Monday, January 26, 2015

Palm Sugar (Gula Melaka) Chiffon Cake

I love palm sugar and incorporating it into chiffon cakes sounds exotic and delicious! As soon as I saw Mel's Chiffon I knew I will try this recipe too! It's so delicious and the flavor of palm sugar really comes through, in fact I have baked this cake a few times already but forgotten to post it lol! So here it is..

no cracks! :D

Palm Sugar Chiffon Cake
Adapted from Mel of Through The Kitchen Door

6 egg yolks
150g palm sugar or gula Melaka (I used Gula Anau another type of palm)
100ml coconut milk
4 tbsp vegetable cooking oil (corn oil/canola/sunflower)
140g plain flour
¼ tsp baking powder
¼ tsp salt

6 egg whites
40g caster sugar
¼ tsp cream of tartar

water at the hottest spot in the oven


In a small saucepan, melt the palm sugar together with coconut milk over low heat till the sugar dissolves.  Remove and pour into a bowl, leave to cool.

Sift the plain flour and baking powder together.  Set aside.

In another bowl, lightly beat the egg yolks, then add in the vegetable cooking oil and salt and whisk till all well combined.  Add the palm sugar coconut milk mixture into the yolks/oil mixture.  Mix till all well blended.
With hand whisk, add in the flour and mix till all combined well.  Set aside.

Meanwhile, in another bowl, beat egg whites with medium speed till frothy, add in cream of tartar. Continue to beat until the bubbles become fine soft peak, gradually add in caster sugar and continue to beat until stiff peak.

Fold in 1/3 of the meringue into egg yolk batter to lighten it then fold in the balance in 2 portions, scooping from the bottom of the bowl and folding up until well blended. I find it easier to start with a handwhisk then switch to a spatula to finish off the blending.

Bake in pre-heated oven on lowest rack,at 150C for 45-50mins. I baked at 140C for 60 mins with a bowl of water on the hottest spot in the oven. On the same rack as the cake.  Could be the reason the cake didn't crack.

Remove from oven, immediately invert cake until completely cooled.

Sunday, January 25, 2015

Spaghetti Oglio Olio

I am so late with this post, already cooked this dish since last week but have been dragging my feet about it!  But no worries, am still on time to join in the Little Thumbs Up event currently being hosted by Anne of My Bare Cupboard fame:D and organized by Zoe and Doreen.

This dish is surprisingly easy to prepare, manage to get it done within 30 minutes!

Spaghetti Oglio Olio
adapted from food network

Ingredients for 2 servings:
Kosher salt, to taste, plus 1 teaspoon
200g spaghetti
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
Pinch red pepper flakes
1 tablespoons chopped flat-leaf parsley (replaced with oregano)
1/2 lemon, zested, optional (omitted)
Freshly grated Parmigiano-Reggiano, optional (omitted)

My addition:
Back bacon, fry till crispy and some roasted tomatoes to serve
Fried egg sunny side up
Fry the garlic, oregano and chili flakes

Until garlic is golden brown

Toss in the prepared spaghetti
Nicely coated

Add bacon and roasted tomatoes

Mix it up and ready to serve!
Tuck in! Yum!


Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.

While the pasta cooks, combine the garlic, olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.

Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture (I did not add the water). Mix well. Add the parsley (oregano-I added together with garlic to fry) and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide into 2 dishes. Serve topped with grated cheese, if desired. (I served mine with fried crispy back bacon, egg and roasted tomatoes)

This post is linked to Little Thumbs Up organized by Zoe of Bake for Happy Kids and Doreen of My Favourite DIY . I'm hosting this month's theme , Pasta /Noodles .

Sunday, January 11, 2015

Mille Feuille - Bake Along #73

Wow! Already number 73! How many have I missed? :P Too many to count obviously, so I told myself this one I have to bake along, no reason not to since it's so easy using ready made puff pastry and whipped cream and blueberries and jam to layer it.  The boy declared it delicious! Got to be since he ate both the pieces that I made! None for me!

No recipe, just follow the photos…

Bake the puff pastry and cut into two…mine is only 4 x 4"
Pipe whipped cream on one piece
Add some sour cherry jam

Next add some blueberries
Place another piece of puff pastry on top and pipe more whipped cream and add more jam!
Top with more berries and dust with some snow powder and serve!

Looks good doesn't it?:D
This post is linked to Bake Along event themed Mille Feuille hosted by Lena, Joyce and Zoe

Saturday, January 10, 2015

Hup Toh Soh (Walnut cookies)

My first post here for 2015.  Find it easier to maintain a post without having to type a prologue but just jumping straight into the recipe:P Reason being lack of time and laziness.  After all the typing done at work, one would want to relax at home and not bogged down with more typing huh!

So Chinese New Year is about a month and a half away…I shall just start the year with a cookie recipe:) I have bookmarked this recipe from the beginning of the year when I first saw it in Sonia's blog here.  This recipe does not have any walnuts in it even though the name implies that there is. Yet it is very nutty due to the peanut oil added I suspect…delicious!

Hup Tou Soh largely adapted from Nasi Lemak’s recipe
125g plain flour
1/4 tsp baking powder
64 g sugar
1/4 tsp alkaline water
1/4 tsp fine salt
10g butter (salted)
75ml cooking oil or peanut oil
In a mixing bowl, place your sifted flour/baking powder and rub butter in until crumbly. Slowly add in cooking oil and and alkaline  water into the flour and mix until a soft dough pliable dough is formed.  Weigh 15g of dough and shape into a ball. Roughly use that ball of dough to get about the same size for the rest of the dough and place on to a baking sheet.  Use a chopstick to poke a hole into the middle. Alternatively use the back of a teaspoon to press gently on the balls to flatten slightly.
Ideally use a suitable bottle cap to press on the centre of each cookie to create an inner circle on the top as you press down on the ball of dough.
Brush with egg wash (egg yolk + 1 tablespoon of milk) and bake at 170’C for 20 minutes or until golden brown.
Cool completely before storing in an air tight container.

Pretty rustic and nostalgic don't you think?

Thursday, November 20, 2014

Jam-Doughnut Muffins - Bake Along Event #71

Wow! How time flies! It's November already! How did we arrive here so quickly! Been a while since I last join in the Bake Along Event organized by Joyce of kitchen flavours, Zoe of Bake for Happy Kids and lena of Frozen Wings…I have missed several bake along with these three ladies and am glad I managed to catch this Bake Along because it takes very little effort to put these delicious morsels together.
So delicious with lots of sugar coating, just like doughnuts

Recipe ( from How to be a Domestic Goddess )
and nicely converted by lena making it easy to refer:)

1/2 cup milk
scant 7 tbsp corn/ vegetable oil, plus more for greasing ( i used 5 )
1 large egg
1/2 tsp vanilla extract ( omitted )
11/3 cups/ 160gm  self raising flour
12tsps strawberry jam
1/3 cup superfine sugar
scant 1/2 cup unsalted butter ( i reduced to 50gm)
1/2 cup sugar
All the ingredients needed


Preheat oven to 375F/190C.

With a fork, beat together milk, oil, egg and vanilla extract. Stir this into the flour and 1/3 cup sugar
until just combined ( can use hand whisk) .  The lumps dont matter and if you overbeat the muffins will be tough. Spoon th emixture into eacah muffin cup so that it's just under a third full. Then with a teaspoon add a dollop of strawberry jam, then top with more muffin mix so that the cases are just about full.

Put them in the preheated oven and bake for about 20 mins or until the tops feel springy and have puffed up into little toadstools. ( I baked mine for 16 mins )Meanwhile, melt the butter slowly in a thick bottomed pan and lay tge remaining sugar out in a wide shallow bowl or plate. As soon as the muffins are ready, remove the from the pan, dip them in the butter and roll them in the sugar. Eat warm.

Once cooked, remove and coat with butter and roll on sugar

I am linking this post to the Bake Along event organized by Joyce of kitchen flavoursZoe of Bake for Happy Kids and lena of Frozen Wing

Tuesday, October 21, 2014

White Boule

This recipe was shared by a Facebook member in one of the baking groups. She used wholemeal flour but I ran out of that flour so I replaced with bread flour.  Turned out pretty good!

White Boule using Liquid Starter Method
adapted from here

Not a beautiful sight but this is what makes the bread delicious!

Liquid Starter:

80 g Sour Cream (I used yoghurt)
120g Hot Water (I used warm water because I was afraid hot water might kill all bacteria in the yoghurt)
50g Cold Water 
2.5g yeast
135g Bread flour (orginal recipe uses whole meal but I ran out of this flour)

Put the following ingredients in the order and mix them well. Leave them in a warm environment for 1-4hr or overnight in the fridge for a slower fermentation rate up to a maximum of 48hr. I prepared mine in the evening and leave it in the fridge till the next morning when I took it out and leave it in room temperature to thaw out before moving to the next step. 
You should see plenty of activity on the starter. It doubles in quantity and turns bubbly while sitting out on the counter to thaw.
Ready to proof

Main Dough:
200g Bread Flour 
2.5g instant yeast
7g salt

When the starter is ready for use, add the rest of the dry ingredients together except salt. Gradually add salt while kneading the dough until it is soft and pliable and passed the window pane test.  Leave in the mixing bow to proof until doubled in size then pour it into a lightly floured surface and de-gas. Shape into a boule and place it on a baking sheet or in a french oven. Allow to rise again for the final proofing before baking.
Golden crust!

Original suggested baking time is as follows:-

200 degC for first ~20mins
180 degC for the remaining ~15mins

I baked mine in a french oven at 190C for 40 minutes.
Chewy insides with crispy crust, so delicious!
Topped with cheese, egg and bacon with a dash of pepper ...Yum!


I can't stop eating!

Almost gone! :P

Saturday, October 18, 2014

Pumpkin Chiffon Cake

We are now in the middle of October can you believe it? The monsoon season is at its full blast here, creating havoc during peak hours…more gloomy days ahead!  This pumpkin chiffon cake is far from gloomy with it's bright cheerful color, taste delicious and soft and fluffy too! A great cake to brighten up your day:D

Pumpkin Chiffon Cake adapted from here

Ingredients (makes a 22cm chiffon pan):

120 g pumpkin (without peel), steamed and mashed
50 g vegetable oil
50 g milk
¼ tsp salt
6 egg yolks (± 130 g)
120 g super fine flour or cake flour

6 egg whites (± 240 g)
¼ tsp cream of tartar
120 g fine granulated sugar


In a mixing bowl, beat together egg yolks, oil, milk and salt till foamy. Then add in mashed pumpkin and fold in flour with a spatula till just blended.
In a separate mixing bowl, beat egg whites with medium speed till soft peak then add in cream of tartar and sugar in batches (3-4 times). Beat with high speed between each addition and continue to beat till stiff.
Transfer one quarter of egg white into egg yolk batter, mix with spatula till combined. Fold in remaining egg white gradually.
Transfer batter in chiffon pan and bake at 170°C for 35-40 minutes. (for my oven, it is at 150C for 45 minutes)
Invert cake immediately and cool completely before removing from pan.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by
 and hosted by Eileen (Eileen's Diary)