Friday 17 August 2018

Mini Sausage Rolls

I love this softness of this bread.  I’m using the same recipe which I made the last time.  Instead of dividing the dough into 60g, I divide them into 30g each for cocktail sausages.  So ended up I have about 24 mini sausage buns. 

Look!  How cute they are? 

Anyway, this recipe is totally amazing.  The texture of the bread is just so soft.  In any case, these mini sausage rolls is quite a treat and it didn’t last for a day.

You can find the recipe here.


Thursday 16 August 2018

Pulut Hitam Butter Cake

Pulut Hitam is a well-known dessert.  The fragrance from the coconut milk blended so well with the black glutinous rice that it brings out a very special taste.  This is what it makes this dessert so unique and popular.

My baking buddy, Brenda has turned this unique taste into a cake, which it would never come across my mind but she did it.  For the 1st time I tasted this cake, it was so good that I couldn’t get the taste out of my mind.  

This is the cake that I frequently baked for family and friends.  By topping the cake with some fresh coconut flakes, it gives you another difference texture and feel of the cake.  


[Recipe by Brenda Khaw]

227g          Unsalted butter
180g          Castor sugar
4                 Eggs
180g          Concentrated coconut milk

160g          Black glutinous rice flour
100g          Cake flour
1 tsp           Baking powder

Some fresh coconut flakes sprinkle on top of the cake when serve [optional]


Preheat oven, line parchment paper on 8” square or round cake tin.

Sieve ingredients in (B) together. 

Beat butter n sugar with an electric mixer until it is fluffy and turn pale yellow.

Add in eggs, one at a time and mix it well.

Fold in the sifted ingredient.  Separate into 2 batches, alternating flour first then coconut milk.  Mix them well but do not over mix.

Pour batter into cake tin and bake at 150 Deg C for about 50-60 minutes.  Insert a skewer into the center of the cake, it should come out clean, if not continue to bake for another 10 mins or till cooked.

Let is cool for in the pan for 5 minutes before transferring onto a wire rack to cool completely.

Sprinkle some fresh coconut flakes on the cake before serve. 

Tuesday 14 August 2018

Lemon Polish Cake


Infusing butter with zest of lemon, this is such a perfect blend.  The cake turned out tangy, buttery and bright, perfectly balanced. I really love this cake.  If you are lemon lover, I’m definitely one of them, you absolutely need to make this and it’ll be your new favourite. 

I like cast iron bundt pan as it comes with many pretty design.  But they are too heavy and required care.  Silicone mould will be a better choice for me as it can be rolled and folded easier which make storage effortless.  After doing some research, for food safety purpose, I decided to go for a reliable brand and have chosen Martellato silicone mold which is made in Italy.  

 I love baking this cake for friends and church and have baked many of them.  Simply love it as it gift beautifully when taking it to a friend or gathering.  


[Recipe adapted by Chef Choon, a Personal Patissier]

20g            Sugar
40g            Egg yolk (or 2 egg yolks)
2g               Cream
100g          Butter, melted
2-3             Lemon zest
2                 Egg white
100g          Sugar
130g          Plain flour
2 tsp          Baking powder
1 tbsp        Poppy seeds (optional)

(1)Butter the mold with butter to make sure it’s well buttered.

(2)Preheat oven at 170 Deg C.

(3)Make butter mixture.  Melt butter over low fire and add zest to infuse.  Set aside.

(4)Make egg mixture.  Whisk sugar, cream and yolk. 

(5)Make batter.  Stir in 2-3 tbsp of butter mixture into the yolk mixture.  When it’s fully combine, add the rest of butter mixture to the yolk mixture and mix well.  Set aside.

(6)Make meringue.  Beat the egg white with sugar until soft peak.

(7)Add the meringue to the yolk batter then gently fold in the sieved flour and lightly stir in the poppy seed if you wish.  Flour should be sieved together with baking power.

(8)Pour the batter into the butter greased mold and bake for 40-45 mins.

(9)Cool the cake before removing it from the mold.

Wednesday 8 August 2018

Greek Yogurt Blueberries Muffin


I’m a totally believer after I tried using Greek Yogurt for Muffin.  The muffins are so moist and delicious, and it all because of yogurt, I no longer using sour cream or oil to bake muffin.

I love muffin because aside from the fact that they are easier to make, they are also easier to eat – Just grab and go!  However, by adding this muffin with blueberries, it gives the muffins a great big juicy flavor burst when you bite into them and I like it to be served at breakfast with a cup of long black coffee.

Fresh from the oven, the aroma of these muffins are really irresistible.  I was told that blueberries goes well with Lemon.  I’ll give a try by adding some lemon zest when I bake this again the next time.


225g          All purpose flour
2 tsp          Baking powder
½ tsp        Baking soda
¼ tsp        Salt
170g          Unsalted butter, softened to room temperature
110g           Sugar [reduced]
2                 Eggs, at room temperature
2 tsp          Vanilla extract
227g          Greek yogurt
170g          Blueberries
1                 Lemon zest (optional)


(1)Adjust the oven rack to the lower middle position and preheat the oven to 200 Deg C.

(2)Line a 12 cup muffin pan with 12 cupcake liners.  In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

(3)In the bowl, beat the butter on medium high speed until creamy and lightened up; 1 to 2 minutes.

(4)Add the sugar and beat together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale and texture should look fluffy.

(5)Add the eggs, one at a time, beating well after each addition. Add in the vanilla and beat together for one minute.

(6)Toss 2-3 tablespoon of flour mixture with only 120g of blueberries.  Reserved the remaining blueberries for topping.

(7)On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the yogurt and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining yogurt and ending with the last third of flour mixture. Mix until just combined. DO NOT OVERMIX or you could end up with tough muffins.

(8)Using a rubber spatula, fold in the blueberries, which was toss with flour.  For about 3-4 folds.  Again, do not overmix.

(9)Using an ice cream scoop, divide the batter evenly among the prepared muffin pan, filling the cups almost ¾ full and top with balance blueberries.

(10)Bake for 20 to 25 minutes, or until the top are golden brown and spring back to the touch and a toothpick inserted in center comes out clean.

(11)Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack and allow to cool slightly before serving. Served warm or at room temperature. Allow to cool completely before storing.