Lunch: Tomato Rice



Cooked this healthy tomato rice, with broccoli added into the rice cooker for both kids today. They both like it. Together with Zann’s fav teriyaki chicken.

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Yoghurt Chocolate Bread


Experimented with rice flour to bake this bread, with yoghurt, honey and milk. The texture outside is crusty and inside taste like brownie. I added lotsa dark chocolates as fillings.  I still prefer bread texture. Umm I will stick back to bread flour next time. 




The dark chocolate almost oozed out during proofing. I think I added too much. Umm.

Recipe (makes 6 mini buns)

rice flour 180g
cocoa powder 20g
yeast 1 tsp
salt 2g
honey 30g
veg oil 20g
plain yoghurt 90g
milk 50g
some rice flour for dusting
some dark chocolate

proofing time 90 mins. Normal straight dough method.

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Raspberry milk bread


Used my new canopy mould to bake this flower shaped bread. Used raspberry paste  to make the middle portion.  The canopy bread mould was an early xmas pressie from Hub. I love the bread mould. Esp Cute bread mould!  :D

Left the bread for second proofing before we went out for dinner. By the time we reached home, the dough expanded and almost ‘overflowed’. Lucky the bread turned out well. 


Recipe  (modified and adapted from Yichihye)

bread flour 160g
sugar 20g
yeast 2.5g
butter 16g
salt 16g
milk 105-110ml

raspberry paste  (optional) 1tsp

Combine all dry ingredients except butter. Add the milk until dough is formed. No need to finish the milk. Rub in the butter and knead until the dough is elastic and smooth. Set aside to proof for 60mins. Punch out the air and  take 1/3 of the  dough to mix with the raspberry  paste. Roll out the dough into a single strip. Roll out the original dough into oblong shape. Place the raspberry dough onto the plain dough. Wrap and seal the dough. Set aside in the mould to proof for another 60mins. Bake in preheated oven at 180C for 20mins.



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Cream cheese pandan lapis cake


I finally baked this lapis cake with 15 yolks, together with Zann. Combined Pandan with cream cheese which is Zann’s favourite. This was a time consuming bake, probably won’t be baking this until next year’s CNY maybe.

Umm..or who knows I might bake the original version soon. 


The layers were not baked evenly. First layer poured too much batter because I forgot to weigh the portion for each layer. Baby woke up when we did this halfway.  



Recipe (used 7″ square cake tin)

A) butter 200g cream cheese 150g sugar 80g condensed milk 5tbsp yolk 14

B) HK flour 180g baking powder 1tsp

C) sugar 130g egg white 7  1/4tsp lemon juice

D) pandan paste 1tsp vanilla essence 1tsp

Grease and line bottom of the cake tin.

Cream butter, cream cheese, sugar and condense milk until fluffy. Add egg yolk one by one until combined.

Add sifted flour mixture into the egg yolk mixture.

Beat egg white until foamy, add lemon juice and sugar (3 additions) and beat till stiff peak.

Fold meringue (4 batches) into egg yolk mixture. Divide the portion into 2, each weigh 620g. Add pandan paste into one portion and vanilla essence into another portion.

Add 70g of the original and grill at 200C for 8mins. Add pandan layer, and continue the two batter alternatively. I used back of the spoon to press and fork to poke the bubble.

Bake last layer for 5min.

Note: It’s slightly dry unlike the usual lapis kek. But overall is nice. Zann likes it.

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Homemade Pizza



We had homemade pizza for lunch. (hand-kneaded dough and lotsa toppings)

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Cooked chicken rice (rice cooker style) for lunch today. Surprisingly, Zann finished all.

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Chocolate swirl yoghurt rice bread


Bread has become a staple food for my family. Baked this yoghurt rice bread the second time again. This time, I added valrhona cocoa to make the swirl in the bread.



Today visited doc for my hand joints pain. It started since yesterday. Doc said I have overworked. I think I will cut down baking in the coming days. Will still bake bread as Hub and Zann requested to eat with homemade Kaya.


cooked rice 100g (I used leftover cooked rice)
warm water 100ml

bread dough
cooked rice paste 1 (above)
bread flour 200g
wholemeal flour 80g
instant dry yeast 3/4 ts
salt 1/4 ts
sugar 30g
unsalted butter 30g
yoghurt 80g
1.5 tbsp of cocoa powder (mixed with half of the dough after 1st proofing)
milk wash

Add 100g cooked rice into 100ml warm water. Set aside for 15mins until the mixture cools down. Add all the ingredients except butter and knead into a dough. Rub in butter and continue to knead until smooth and elastic. Set aside for proofing until 1-2 hours. Punch out the air. Roll out oblong shape for both dough and place the chocolate dough on top of the original dough and roll up like a swiss roll. Put inside the bread loaf tin and proof for 60mins or so until it rch 80% of the bread tin. Bake in preheated oven at 170C for 40mins.


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Today’s lunch


今天女儿去了朋的家。这次是第一次, 也是妈妈不在身边。感觉好象孩子不需要你了。炒了一盘面,没吃几口就想出去了。家里就只有我和宝宝。 很显。 


Baby’s one pot dish lunch, potato cod fish pie. His favourite. 


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