Wednesday, July 1, 2015

Almond Chocolate Rice Cupcake


Almond Chocolate Rice Cupcake
(recipe adapted & modify slightly from here)
2 eggs
100g sugar
2 tsp Cointreau
50g almond powder
80g plain flour
1/2 tsp baking powder
70g Liv salted butter, melted
4 Tbsp chocolate rice


1.  Whisk eggs until foamy, add in sugar gradually till ribbon stage.
2.  Add in Cointreau, almond powder, baking powder & flour till combined.

3.  Remove 1/2 cake batter & mix with melted butter, then add in the rest of the cake batter & mix well. Add in chocolate rice & mix slightly.
4.  Divide cake batter into cupcake liners. Bake in a preheated oven @ 160C for 22mins.

Sunday, June 28, 2015


(recipe adapted from Carol) 

Pumpkin dough
90g pumpkin puree
150g bread flour
1/4 tsp instant yeast
15g sugar
30g milk
15g Liv salted butter   

Plain dough
150g bread flour
1/4 tsp instant yeast
15g sugar
100g milk
15g Liv salted butter

Wednesday, June 24, 2015

Rich Scones

Rich Scones
(Recipe adapted from dailydelicious)


250g plain flour
2 tsp baking powder
45g sugar
90g Liv salted butter, cool and cut into pieces.
90g Whipping cream

1 egg
chopped almond nuts

1. Put the flour, sugar & baking powder into a bowl.
2. Use your finger to mix the butter into the flour mixture until mixture resembles bread crumbs.
3. Whisk the egg & whipping cream together & pour into the bowl. 

4. Press & fold the dough until smooth. Cut out with a round cookie cutter.
5. Place on the  pan, brush with whipping cream & sprinkle nuts.
6. Bake in a preheated oven @ 160C for 20mins.

Saturday, June 20, 2015

Peanut Butter Chips Doughnuts

(recipe adapted & modify slightly from FB)

1 1/3 cup plain flour (remove 1 Tbsp)
1 Tbsp cocoa powder
1 tsp baking powder
1/4 tsp salt
1 egg
1/3 cup sugar
3/4 cup full cream milk
3 Tbsp oil
1 tsp rum 
Reese's Peanut butter chips
1. Sift flour, baking powder & salt together in a bowl.
2. Whisk egg, sugar, soya milk, oil & rum in another bowl till combined.
3. Stir in flour mixture into (2).
4. Fill each hole with 1-2 Tbsp of batter & add in the chips.
5. Bake in a preheated oven @ 160C for 10mins. 

Tuesday, June 16, 2015

Easy Creamy Scrambled Eggs

Easy Creamy Scrambled Eggs 
(Recipe adapted from Awayofmind

2 large eggs 
40ml full cream milk 
20g Liv salted butter   
1 tsp dried parsley  
a pinch of salt 
a pinch of black pepper

1. Place eggs, milk & dried parsley in the medium bowl, beat lightly with a fork.
2. Melt butter in large frying pan over medium heat. Add egg mixture, wait for a few seconds, then use a spatula to gently scrape the set egg mixture along the base of the pan. Cook until creamy & barely set.  

Friday, June 12, 2015

My Melody Bento

My Melody bento with Japanese beef curry
Itatakemas *^_^*

Wednesday, June 10, 2015

北海道牛奶蛋糕 Hokkaido Chiffon Cupcakes

北海道牛奶蛋糕 Hokkaido Chiffon Cupcakes
(Recipe adapted & modify slightly from Min's Blog)

3 egg yolks 
20g sugar 
35g corn oil 
60g matcha soyamilk 
60g plain flour
1 Tbsp matcha powder

3 egg whites 
25g sugar

1. Whisk egg yolks & sugar till pale in colour. Add in corn oil & soyamilk, mix well.
2. Sift in flour & matcha powder, stir to combine.
3. Beat egg whites until foamy, gradually add sugar & continue beat till soft peak form.
4. Take 1/3 of egg white & use a hand whisk to mix into egg yolk batter.
5. Fold in the balance egg whites with a spatula till well combine.
6. Scoop batter into pre-arranged paper liners to about ¾ full.
Bake @ 160C for 20mins.