Recipe (makes 4)
Plain flour 150g
Beetroot 100g (cooked and blended into puree)
1/2 tsp baking powder (aluminium free)
2 1/2 tbsp castor sugar
1 tbsp coconut oil
1/2 tsp active dry yeast
40ml warm water
Add dry yeast into the warm water. Stir and set aside for 5min until bubbles appear. Sift the plain flour and baking powder into a mixer bowl. Add sugar till combined. Stir in the yeast water and add in the beetroot puree and form a soft dough. (It’s sticky but do not add any flour). Knead for 5mins, then add in the oil bit by bit and knead until not sticky. Took me around 25mins. Roll into the desired shape you want. I roll out into round shape and put inside my silicon case, which I place inside the steamer. Steam for 10mins.
Recipe (makes 3)
62g cake flour
1tsp aluminium free baking powder
1/2 tsp baking soda
1/2 tsp coconut oil
1 large banana
1tbsp formula milk
Mix cake flour, baking powder and baking soda together. Beat egg till foamy, add in mashed banana and combine. Add oil and milk. Fold in the flour mixture. Pour into cups and steam for 15mins.
Happy Mid Autumn Festival to everyone!
The girl wanted snowskin moon cakes for herself without colourings added. I thought some colours added will make them look better. Oh well….
Recipe (adapted from AnncooJournal)
230g Premix snowskin flour
50g icing sugar sifted
300g water, set aside to cool
extra koufen for dusting
Combine koufen and snowskin flour in a bowl. Set aside. In a pot, add water, icing sugar, shortening together and bring to boil until the shortening dissolved. Stir with hand whisk . Pour into the bowl of flour. Use spatula to mix until dough has formed. Leave the dough to cool down. Knead until the dough becomes smooth. Add colour at this stage (if you want). Prepare 25g filing (I make 25pcs) Wrap and roll into desired shape. Chill in fridge before serve.
Baked these piggy moon cakes for the kids. I omitted alkaline water, used coconut oil and honey, so that baby can eat abit also.
Recipe adapted from Nasi Lemak Lover.
Steamed carrot cake for Ian’s smash cake on his birthday.
The boy enjoyed smashing away his carrot cake, playing with the cream cheese. I see him how he ‘destroyed’ the cake., made me feel so stressed. Messy!
Recipe (6′ cake tin)
60g gluten free plain flour
2tsp aluminium free baking powder
1tsp cinnamon powder
140g oats (blend into powder mixed with 1 cup milk)
40g walnuts (toasted and finely chopped)
40g sultanas (finely chopped)
120g carrots (Chopped)
Mix walnuts, sultanas and carrots and pour in oat milk, mix well. Sieve in flour, baking powder, cinnamon powder and fold well. Pour into cake tin. Smooth out the cake batter using spatula. Steam in preheated steamer for 30mins. Wait 5 mins before remove.
Cream cheese topping
1 cup cream cheese (melted)
1 tsp melted unsalted butter
1tsp agave nectar
Use mixer to mix all the ingredients. Put inside the fridge to cool. Spread on top and serve.
It’s finally one full year, a year of bittersweet memories. Ian will be turning one in a few hours time. I am feeling abit as I am typing this. My mind is like replaying from my pregnancy days to labour pains, and the struggles to take care of him at home. It’s never easy. I thought I will sink into depression as a SAHM. But I manage to cope as everyday pass. And I begin to understand that it’s ok to struggle. There’s a lot for me to learn and understand as Ian grows. I pray for the wisdom and the strength in this journey of parenthood.
I know I am blessed, from day one, to have him in our lives. Be blessed, baby boy!
3 layers of sponge cake, covered with purple sweet potato and swiss meringue. Took me 3 hours to finish this cake.
Recipe for the sponge cake ( I used 6″ cake tin)
cake flour 90g
butter 35g (melted using double boiler)
Beat egg till foamy. Add sugar and beat until thick and pale, at ribbon stage. Add sifted flour. Take some batter and mix with melted butter and then add back to the original batter. Use spatula to fold gently. Bake at preheated even for 15mins at 180C, after the cake has rise, change the temperature to 150C, and bake for 10-15mins.
Note: I only have 1 cake tin, so I have to bake x3.
Recipe (adapted from Alex Goh’s Magic Steamed Cake)
Egg White – 2 (Size: large, around 60g without shell)
Sugar – 50 g
Vegetable Oil – 30 g
Orange Juice – 25 g (squeezed from 1 orange)
Water – 20 g
Orange zest – from 1/2 orange
C: sieved and mixed together
Cake Flour – 70 g
Aluminium Free Baking Powder – 1/2 teaspoon
Cherry bits – 25 g (chopped and mixed with C)
Whip A until smooth and soft peak. Add B, mix well with low speed. Fold in sieved C with silicon spatula gradually, then D, mix until well-combined. Pour batter into 5″cake tin. Place into steamer and steam for 25 – 30 minutes in high heat. Or, until test skewer comes out clean.