Thursday, June 29, 2017



你有发现到有一个龜粿竟然露出一个龜头吗? 哈哈。。。是我做的啦!

Sesame Ku Kueh 芝麻龜粿  
(recipe makes 24 small Ku Kueh & 6 big kueh)
400g glutinous rice flour
80g black sesame powder
200g sweet potato (steamed & mashed)

Homemade mung bean paste    

1. Mix all the dough ingredients together & knead to form a soft dough (Adjust water accordingly until the dough is no longer sticky to hands & mixing bowl)
2. Weigh 30g of dough for skin & wrap 20g of filling into the dough & seal opening.
3. Place the kueh into mould (dusted with glutinous rice flour) & press it to set the shape.
4. Knock out the kueh & place it on a piece of banana leaf.
5. Steam for 5mins & brush some cooking oil on the surface of the kuehs.

我们分工合作。我秤粿皮/内馅/包龜粿,我妈包/印龜粿,我爸负责把龜粿放上香蕉叶然后拿去蒸。以上这六个‘大龜粿的诞生’纯粹是因为我妈做到累了,突然说‘龜粿太小了,要包到几时啊?’ 然后就叫我爸拿出饭粿的模,说这样可以快一点用完粿皮 =p

Sunday, June 25, 2017

Pandan Coconut Buns

 软软的面包配上甜甜自家做的咖椰醬. 您心动了吗?是不是也想吃一个呢?=)

Killer Toast
(bread recipe adapted & modify slightly from Victoria bakes)

260g Blue Jacket Bread Flour
1 tsp instant yeast
60g egg
120g pandan coconut milk (blend pandan leaves with coconut milk & strain)
20g fine sugar
pinch of salt
30g Cowhead salted butter

1. Mix all ingredients (except butter) together & knead till the dough is smooth & elastic. Add in butter & knead till window pane stage.
2. Divide & shape dough into 9 equal portions. Proof for 1hr.
3. Baked in a preheated oven @160C for 12mins.


Wednesday, June 21, 2017

Flaky Flower Mooncake

Flaky Flower Mooncake
(recipe adapted from Vivian Pang Kitchen)

Water dough (6 x 26g each)
95g Blue Jacket Plain Flour
7g icing sugar
25g vegetable oil
30g water 

Oil dough (6 x 18g each)
80g Blue Jacket Plain Flour
30g vegetable oil 

Filling (6 x 30g each)
Homemade mung bean paste 

1. Water dough: Mix sifted flour & sugar together. Add in the oil & water & knead to form soft dough. Cover & leave to rest for 30mins.
2. Oil dough: Mix all ingredients together & knead to form dough.
3. Divide the water & oil dough into 6 portions. Shape them into balls. 
4. Wrap each oil dough with water dough & form a ball. Repeat the same for the rest.
5. Roll out one ball into oval shape. Then roll up like swiss roll. Keep aside to rest. Repeat the same for the rest.
6. Back to the 1st roll, flatten into long oval shape.  Again roll up like swiss roll. Slightly press to form ball. Keep aside to rest. Repeat the same for the rest.
7. Flatten the ball into round. Wrap in the filling. Repeat the same for the rest of the balls.
8. Flatten the balls into round with rolling pin. Make 8 cuts around the pastry with scissors.  Apply egg wash & sprinkle some chia seeds in the center.
9. Bake in preheated oven 180C for 19mins.

Saturday, June 17, 2017

Homemade pandan Kaya

Homemade Pandan Kaya
(recipe adapted from Nasi Lemak Lover)

8 pcs pandan leaves
350g coconut milk
250g fine sugar
3 eggs

1. Blend pandan leaves with coconut milk in a blender & strain to discard pulp.
2. In a stainless steel bowl, lightly whisk eggs & sugar together. Add in mixture from (1). Stir & mix well.
3. Placed the stainless steel bowl over a pot of boiled water on low heat. Stir the kaya mixture on & off.
4. Cook until desired thickness. Cool completely before keep in fridge.

 Cooked over double boiler. Colour was pale & there were many bubbles when stirring the mixture.
As the mixture thickened, the colour got brighter & there were lesser bubbles when stirring.

Tuesday, June 13, 2017

Pork Floss Sandwiches

Pork Floss Sandwiches

270g Blue Jacket Baguette Flour
30g Blue Jacket Plain flour
1/2 tsp instant yeast
20g fine sugar
1/4 tsp salt
60g egg
100g water
30g coconut oil

sesame seeds
pork floss

1. Mix all ingredients in a mixer & knead till a smooth dough is formed. Proof for 1hr.
2. De-gas & roll the dough out in rectangle & placed in a 11x14" tray (slightly brushed with butter). Proof for 1hr.
3. Spray water onto the surface of dough. Sprinkle seaweed & sesame seeds. Steam bake in a preheated oven at 180C for 12mins.
4. Spread a thin layer of mayonnaise on the surface of bread & sprinkle pork floss & seaweed. Slice the bread to desired portions.

Friday, June 9, 2017

Homemade Mung Bean Paste

 Smooth mung bean paste ready for use*^_^*
Homemade Mung Bean Paste
(recipe adapted from My Little Space)

1 packet (500g) store bought mung bean
few pandan leaves
350g water
250g fine sugar

1. Soak mung beans in water for 2hrs. Drain away the water & rinse a few times until the water is clear.
2. Steamed the mung beans together with pandan leaves for an hour. Quickly mashed them once the mung bean is cooked & softened.
3. In a big pot, dissolved sugar in water over medium heat. Add in mashed mung beans. Stir constantly until a thick paste is formed.
4. To get a smoother texture, press the bean paste against the sieve using a silicon spatula.

Monday, June 5, 2017

Charcoal Macarons


Basic Macarons
(Recipe adapted from Carol 

45g egg whites 

50g fine sugar
60g icing sugar
1 Tbsp charcoal powder 
65g almond meal   *I blend whole almonds with skin. 


1. Sift almond meal, charcoal powder & icing sugar together.Set aside for later use.

2. Whisk egg whites until foamy, add in sugar gradually & whisk until the egg white mixture becomes shiny & stiff peaks.

3. Fold in all the dry ingredients into the egg whites batter until just combined.

4. Pipe the batter onto silpat mat. Rap the baking tray on table top a few times to spread the batter slightly.

5. Set it aside for the shells' surface to dry up.

6. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.

7. Once the 6mins is up, close the oven door . Bake the macarons at 170C for 1min & lower the heat to 160C  for 3mins, 140C for 5mins. Then off oven heat & keep oven door ajar with glove placed in between for another 5mins.

8. Remove from oven & let it cool completely before removing from the silpat mat.

Thursday, June 1, 2017

Blue Pea Bread 蝶豆花面包

Blue Pea Bread 蝶豆花面包
50g Blue Jacket Baguette Flour
60g blue pea water
pinch of yeast
*mix all together in a bowl till combined. Cling wrap & leave in room temperature overnight

250g Blue Jacket Baguette Flour
50g Blue Jacket Wholewheat Flour
1g instant yeast
1g salt
200g blue pea water

1. Combined all dough ingredients & pre-ferment in a medium bowl.
2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2 hrs).
3. Remove the dough onto a slightly floured table top. Roughly shape the dough & let it rest for 15mins. After that, shaped dough into desired size & proof for 1hr.
4. Scored the loaf & bake in a preheated oven @ 240C for 30mins, then 220C for another 10mins.

 Let's start the day with a colorful breakfast!
Blue Pea Garlic bread with corn stew (chicken, carrots & onions) & salad. Of course, with a glass of blue pea drink! *^_^*