Sunday, 17 July 2016

Dried Longan Walnuts Loaf Cake 桂圆果仁蛋糕

I fall in love with this cake when I first ate it in Taiwan.  I like it very much because the dried longan has this intense sweetness and it pairs very well with walnut.   The dark brown sugar has a rich molasses flavor and make the cake moist and dense.
As I was looking at the cookbooks on my book shelf, I chance upon this recipe from a cookbook which my brother bought it for me in Taiwan.  Without hesitation I decided to go ahead and make.  But the guys at home didn’t like it because they find it bit weird to have Asian ingredients in western cake.   Well it’s fine.  I have no problem to finish the whole cake by myself. 

INGREDIENTS [Original recipe is in Chinese]

180g         Dried longan
150g          Water
50g           Vegetable oil
10g            Fresh milk

2                Eggs
30g           Packed Brown Sugar
30g           Pure honey
110g          Cake flour
1 tsp          Baking powder
1 tsp          Sodium carbonated
80g           Walnuts

(1)Combine egg, brown sugar and honey.  Mix well and set aside.

(2)Combine cake flour, baking powder and sodium carbonated.  Mix well and set aside.

(3)Put Ingredients (A) in hot water [about 40°C].  Add it to the egg mixture and mix well.

(4)Then add in the flour mixture and mix well then followed by walnuts.

(5)Pour the mixture into the baking tin.  The required baking tin dimension for this cake is 17cm x 8cm x 8cm.  It is pretty small tin.  As I don’t know any baking tin that is any closed to this dimension, I used my normal loaf pan instead.  So the cake turned up to be quite short.

(6)Bake in the oven for 40 minutes at 180°C.

I would like this to share this recipe at CookbookCountdown, an event organised by Joyce from Kitchen Flavours and Emily from Emily’s Cooking (Makan2) Foray, to help cookbook collectors take some of their cookbooks down from their shelves, dust them off and start cooking from them.
I have chosen 65款手作经点蛋糕 for July and this cookbook can only get it in Taiwan.  It has been 2 years and I haven’t seen it on sale at any of the bookshop in Singapore.

Friday, 15 July 2016

White Chocolate Cranberry Oatmeal Crispy Chewy Cookies


These golden brown white chocolate cranberry oatmeal cookies with caramelised crispy edges with milky chewy fruity centers are fabulous!
Not only I agree they are delicious.  My family and friends from my church life group agreed too.  Even my children, who don’t like oats and cranberry had eaten half of the quantity I baked.  I saw them ate it with cold milk.
Thanks to Zoe [Bake for Happy Kids] for this fabulous recipe.  I tell you this is a great one, you must try it.  It’s easy to make and tastes delicious. I knew this is going to be very well received by 2 big cookie monsters [that’s my 2 big boys] so I decided I should double the recipe. 


150g          Plain / all purpose flour
1 tsp          Baking powder
½ tsp        Salt
150g          Unsalted butter, room temperature
100g         Caster sugar [I reduced it to 80g]
100g         Packed light brown sugar [I reduced it to 80g]
2 large      Egg, roughly beaten
1 tsp          Vanilla extract or paste
100g         Old-fashioned oats, not instant
½ cup       Dried cranberry
2 cup         White chocolate chips 


1)Position two rack in the center of oven and preheat oven to 180°C / 350°F. Line 2 large baking trays with baking paper. Set aside.

2)In a medium bowl, combine flour, baking powder and salt. Set aside,

3)Place butter and both sugars in a bowl of an electric mixer (if you are using an electric mixer to mix) or in a large mixing bowl (if you are using a wooden spoon to mix). Using an electric mixer or a wooden spoon, beat butter and sugars until smooth. While beating, add vanilla and the egg bit by bit and beat well after every addition.

4)Sift flour mixture into the butter mixture and use a wooden spoon or spatula to mix until the ingredients are well incorporated. Stir in oats, dried cranberries and chocolate chips.

 5)Scoop and drop about one tablespoonful of cookie batter onto the prepared tray with about 2 inches / 5 cm apart as you can see in my video that these cookies will spread. Bake for 15 mins or until the edges are golden brown with deep caramelised taste. Allow cookies to cool slightly on the baking tray for about 10 mins. Then transfer to a wire rack to cool completely.

 Store cookies in airtight container at room temperature for up to 5 days. Depending on the humidity of the place that you live, the cookies might lose their crispness after 1-2 days. To restore crispness in these cookies, bake in preheat oven at 180°C / 350°F for 3-5 mins without burning the edges of your cookies. Allow cookies to cool completely to room temperature and these cookies will be crispy again.

Thursday, 7 July 2016

Milo Banana Chia Seeds Muffins


My son going on his first date!  And he wanted banana cake for his first date.  
So I decided to make this Milo Banana Chia Seed Muffin to surprise his date.
I fell in love with Milo when Zoe [Bake for Happy Kids] hosted Little Thumb Up on the theme Milo, 
and I did Milo Chocolate Chips Cookies.  It was my first time using Milo to bake and I didn’t know it was so good.
My last bake was Milo Muffins and it was so well liked by my family. 
The idea of adding banana to Milo Muffins was then proposed by my sons.   
Do you know that Sharon [Delishar] is a self-proclaimed Milo Addicts?  
So I tell you, her Milo recipe will never go wrong.  I have tested.  It is totally delish! 

2                Bananas
1 tsp          Vanilla extract
2 tsp         Baking powder
100g         Sugar [I used raw sugar]
2                Eggs
150ml       Milk
2 tbsp       Chia seeds
60g           Milo
200g         Cake flour
100g         Unsalted butter, softened
                  Pinch of salt

Preheat oven to 180°C.

Mash banana.

Add chia seeds to milk.
Cream butter, and sugar.  Add vanilla extract and eggs.

In a large mixing bowl, sieve together the milo, cake flour, baking powder, and salt.  
Add ½ of the flour mixture into the butter mixture and mix well.

Add ½ of the milk mixture and mix well.  
The continue with the other ½ of the flour mixture and milk mixture.

Lastly add in the mashed bananas.

Scoop batter into the muffin liners.
Bake for about 25 mins at 180°C or until skewer comes out clean.

Let cool on wire rack before serving.

Sunday, 3 July 2016

Milo Muffins


Milo, my all time favourite beverage and anything with Milo is always good.  
Now I have enjoyed Milo not only as beverage but muffins and cookies. 
I chanced upon these Milo Muffin by Victoria Bakes.  
As I wanted something quick and easy for breakfast so I decided to bake this. 

 Like what Victoria had named this muffin, this is indeed irresistible!  
I know my children would definitely love it.

INGREDIENTS [make 6-7]
120g          Full cream milk
80g           Milo powder (divided into 70g + 10g portions)
75g            Butter, melted and cooled
1                Large egg
10g            Cocoa powder
180g          Cake flour
2 tsp          Baking powder
60g           Sugar

1)Dissolve 70g milo into milk set aside.

2)Sift flour, cocoa powder and baking powder into mixing bowl
add in sugar and whisk to mix

3)Add all wet ingredients (egg, melted butter and milk) into dry ingredients

4)Mix well batter should be very sticky

5)Fill muffin liner with batter then sprinkle with the 10g milo on top

 6)Top with batter right to the brim of liner

7)Bake in centre rack of 220 degrees C preheated oven for 10 mins.  Turn temperature down to 200 degrees and continue baking for another 8-10 mins.  [I baked in 190°C for 25 mins]