Thursday 26 November 2015

Egg Tarts


This was the last session of baking with this group of kids.  I had, in total, accomplished 3 sessions before the year ends, and I feel thankful for the opportunity to serve.  You can see the recipes I did for the 1st and 2nd session here and here.

For this session, I had chosen to do egg tarts with the kids.  Look at the faces of these kids.  They were waiting eagerly for their turn to hands on.
I adapted the recipe from Christine and have tweaked the method to make it easier for the kids. 
I have tried making many egg tarts and only this recipe works for me.  You can find my 1st success story of egg tart here :D
I felt so grateful that Cheryl, Soo Feng and Ai Lee had volunteered to assist me when my baking buddy is unable to make.  It is so wonderful to serve alongside with friends who shared the same passion.

Be grateful.

(Making about 36 egg tarts)

450g       Plain flour
250g       Unsalted butter
90g         Caster sugar
2              Eggs

2 tsp        Vanilla extract

Egg fillings
4              Eggs
60g         Sugar
300ml     Hot 2ater
150ml     Evaporator milk
1 tsp        Vanilla extract

Egg Fillings
1)Add sugar into hot water, mix until completely dissolved.  Let it cool down.

2)Whisk the egg with evaporator milk.  Pour into the sugar water.  Mix well.

3)Sift the egg mixture and put aside.

1)Beat butter and sugar until the mixture is smooth, fluffy and light in colour.

2)Add eggs, vanilla extract and mix well.

3)Add in the flour and combined well.

4)Form the dough into round shape.  Cling wrapped it and put in the refrigerator for 15mins.

5)Take the dough out from the refrigerator.  Divide the dough in 25g each. 

6)Press the dough into each tarts casing.

7)Carefully pour in the fillings into each tart shell.  Bake for 10 mins at 200 Deg C.  Then reduce the temperature to 170 Deg C and bake for another 10-15mins.

Tuesday 17 November 2015

Thai Mango Glutinous Rice


I haven’t been baking new recipes lately because I’m experimenting of making bread now.  Kneading the dough to correct texture and testing out the freshness of the yeast whether they are active or dead.  They are totally different experiences from baking cakes.  Haha!

I was at the fruit stall on Sunday and saw many mangoes.  The fruiterer told me it is mango season now and what came into my mind immediately was my favourite Thai dessert!  Coincidentally, the theme for Nov Thumbs Up is Mango so I decided I should try making my own mango glutinous rice.
This is not difficult to make at all.  I adapted the recipe from Rasa Malaysia but I tweaked the method a bit.

This is such a simple recipe and it’s so delicious!  The sticky warm, sweet and slightly salty rice, drenched in coconut milk and eat them spoonful by spoonful with the mango.  
Wow! It is so very scrumptious.
I decided I should use this beautiful Clover Condiment Bowls to serve my mango glutinous rice to my husband and sons.

Thanks Karen (Luvswesavory) for this beautiful Clover Condiment Bowls that was given to all of us during our last meet-up.  It was my pleasure meeting you in person!  


1 cup       Glutinous rice
2-3           Pandan (screwpine) leaves.  Tied into a knot.
2              Mangoes
1 cup       Coconut milk
(I used 100ml, dilute it with 70ml of water to cook together with the rice and the rest for pouring over the rice)
½ tsp       Salt
55g         Sugar
1 tbsp      Toasted sesame seeds
                Banana leaf for steaming (I skipped)       

(1)Soak the glutinous rice for at least 8 hours or overnight.

(2)Wash and drain the glutinous rice.  Pour 100ml coconut milk and 100ml water into the glutinous rice.  Steam the glutinous rice for about 20-25 minutes or until it is smooth and sticky.

(3)While the glutinous rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.

(4)In a sauce pan, heat up the balance coconut milk over low heat.  Add in the salt and sugar.  Keep stirring until sugar is dissolved.  

(5)Place the glutinous rice on a serving plate.  Pour the heated coconut milk over the glutinous rice.  Sprinkled the toasted sesame seeds over it and served with the cut mangoes.

But I’m submitting this post to Little Thumbs Up, which is organised by Zoe (Bake For Happy Kids); Doreen(My little favourite DIY) and for November, the theme is MANGO and it is hosted by Jozelyn Ng (Spice up My Kitchen)

Monday 16 November 2015

Belgian Collection

Another sweet treat from my boss…  Belgian Collection from Mark and Spencer.

Thanks Boss!

Meeting with Some Bloggers

It was a wonderful gathering with all the like-minded friends.  I felt so delighted to meeting all of them.  We had great time sharing the passion and love of what we do.  It is so inspiring!

Love seeing Zoe (Bake for Happy Kids) and Diana Gale (The Domestic Goddess Wannabe) again.  Both of them still look so gorgeous like before. 

 I am so glad we have new friends joining us and also appreciate Karen (Luvswesavory), for taking a day off from work for this occasion.  The best part of the meet-up was having Ann Low (Anncoo Journal) and Weilee, a facebook friend, joining us. 

 You know what?  I was so excited on the previous night that I had trouble sleeping haha!

This is such a special occasion which I would like it to be remembered in my blog. 

Thanks Zoe for the Lemon Myrtle

 and Karen for the beautiful Clover Condiment Bowls!
I am looking forward to our next meeting the following year, hoping to have more bloggers joining us.   

I started baking and cooking in 2013 without any knowledge about it and learnt through attending classes, reading baking books and scrolling through blogs.  

It feels really satisfying to bake, cook and then share it on my blog.  The feeling of receiving good comments from fellow bloggers is indescribable and I really value the tips that they have given me.