Friday, June 20, 2008

@ddicted to Japanese Cheese Cake

My favourite - Cheese Cake

Here is the recipe:


200 gm cream cheese
128 gm milk
43 gm unsalted butter
26 gm cake flour
14 gm corn flour
4 egg whites
4 egg yolks
1/4 tsp lemon juice
86 gm caster sugar
1/4 tsp cream of tartar

  1. Melt butter & cream cheese with milk using double boiler method. Let it cool.
  2. After it is cool, stir in corn flour & cake flour & egg yolks & lemon juice. Mix well till smooth.
  3. In a clean bowl, add tartar into egg whites & whisk until foamy. Add sugar into egg whites in 3 portion & continue to whisk until stiff.
  4. Pour 1/3 portion of egg whites into egg yolk batter & mix well. Combine the remaining of egg white & fold gently, do not over mix.
  5. Bake cake in hot water bath for 15-20 minutes for 170C & then lower temperature to 150C for 40 minutes.
  6. Cool the cake & remove it from the mould. It can be take warm or cold. No need to put into fridge.
Happy Baking(>..<)

Tuesday, June 17, 2008

Happy Father's Day 2008

Wishing all the Fathers out there

"Happy Father's Day"

My father passed away when I was young.
I never remember how he looks like.
I only saw his photo. From what I saw, he's sure handsome :)
When I was in primary school, I always asked myself
why did he left us?
Well, what to do, it's an accident.
"Dad, I know you don't mean to left us..."
Happy Father's Day.

@ddicted to Pineapple Tarts...Again ; )

Brought a tub of pineapple filling a few days ago, so decided to
make a few batch of pineapple tarts.
While baking these little cute tarts, makes me
think of baking cookies during Chinese New Year..... ha ha ha
Ok Ok
I know Chinese New Year still got
7 more months to go....

@ddicted More On Rice Dumpling

This is the reward for helping my mum.
(Refer my previous post about Alkaline Rice Dumpling)
I help her finish making all the rice dumpling
within 2 hours... tired ....

Thursday, June 5, 2008

@ddicted to Alkaline Rice Dumpling

Alkaline Rice Dumpling

@ddicted to Fried Rice Vermicelli

Fried Rice Vermicelli


1 packet (250 gm) Rice Vermicelli
(Soak in water until soft - approximately 30 minutes, & cut into 1 inch length)

10 eggs (Lightly beaten)
2 tbsp oyster sauce
2 tbsp light soya sauce
1 tbsp vinegar
dash of pepper
1 tbsp sesame oil
3 pcs mushroom (soak & slice thinly)
shredded carrot

  1. Combine eggs, oyster sauce, light soya sauce, vinegar, pepper, sesame oil, mushroom & carrot all together.
  2. Add in vermicelli into the eggs. Fry the egg mixture in batches.
  3. Heat up 2 - 3 tbsp of oil in a wok. Use a ladle to scoop the egg mixture into the wok.
  4. Let it fry for a few seconds then flip over. Then stir fry it for a while. Dish up. Do not over fried or it'll be too dry.
My Auntie Fong's Secret Recipe

@ddicted to Green Bean Cookies

Green Bean Cookies

This recipe was adapted from here.


90 gm butter
30 gm icing sugar
a pinch of salt
100 gm plain flour
10 gm corn flour
50 gm green bean flour
1/4 tsp baking powder
40 gm almonds, halve (I omitted this)
1 egg yolk, for glazing

  1. Cream butter with icing sugar & salt until light & creamy
  2. Fold in sifted flour & mix well into a dough.
  3. Roll dough out & cut out cookies with a cookie cutter. Brush with beaten egg & top with half an almond.
  4. Bake in preheated oven at 150 degC for 15-20 minutes.

@ddicted to Fantasy Cheese Cake

Fantasy Cheese Cake

June, a month full of celebrations. Why?
Because my birthday fall on this month, so is my elder sister, D, the next day after mine.
One of my boss's birthday fall on this month too and so is my one and only colleague.
So i made this especially for him.
Happy Birthday Mr. L!

You can find the recipe here.

@ddicted to Classic Chocolate Torte

I made this cake for ZH's god mum which her birthday fall on the month of June too :)

Classic Chocolate Torte

This recipe was adapted from here.


150 gm dark chocolate
100 gm butter, bring to room temperature
3 egg yolks
3 egg whites
70 gm caster sugar
30 gm cake flour
15 gm cocoa powder
icing sugar for dusting

  1. Preheat oven to 170 degC. Line the bottom of an 18cm round pan or spring form pan with parchment paper. Grease & flour the sides. Shift flour & cocoa powder together, twice, set aside.
  2. Melt dark chocolate in a bowl over a pan of simmering water. Remove from heat, add in butter & mix well. Let cool.
  3. With a manual whisk, whisk egg yolks with 35 gm of caster sugar, till the mixture becomes thick, creamy & custard like.
  4. Add in melted chocolate mixture & whisk till well mixed.
  5. Fold in flour gently with a spatula. Set a side.
  6. Beat egg white in a clean bowl and whisk with the remaining of the caster sugar until become stiff peaks form.
  7. Combine chocolate mixture & egg whites together in 3 batches and fold gently.
  8. Pour cake batter into prepared pan & bake at 170 degC for 30-35 minutes or until skewer inserted into the center comes out clean.
  9. Remove cake from oven, leave it in the pan for about 5 minutes. Unmold & let cool, right side up (do not invert) on wire rack.

@ddicted to Pak Tong Gou

Pak Tong Gou aka White Sugar Sponge
Recipe adapted from Florence-Do What I Like's Blog

Ingredients A:

170 gm Sieved rice flour
130 gm - 150 gm caster sugar
360 ml water

Ingredients B:

3/4 tsp Instant yeast
1 tbsp warm water

  1. Mix B & leave aside for 10 minutes for use later.
  2. Mix A together well & cook over slow heat stirring all the time till a little thicken (this process should not be more than 5 minutes otherwise the mixture will have sago pearls forming).
  3. Sieve this mixture into a big mixing bowl & cooled it in a basin of water.
  4. Mix 1 & 2 together & blend well.
  5. Cover mixture with glad wrap & prove in a warm place for 1 - 2 hours. When mixture show signs of bubbles all over the surface then it is ready for steaming.
  6. Pour the ready batter into a 19.5cm x 19.5cm greased pan & steam on high heat for 20-25 minutes.
  7. Cut into serving pieces when cool.

@ddicted to Deep Fried Sweet Potato Glutinous Rice Balls With Red Bean Paste

Deep Fried Sweet Potato Glutinous Rice Balls
With Red Bean Paste


200 gm mashed sweet potatoes
300 gm glutinous rice flour, sifted
1 tsp baking soda
150 gm castor sugar
100-120 ml boiling water

400 gm peanuts, fried & chopped
100 gm castor sugar
50 ml oil
(I use red bean paste)

To coat:
150 gm sesame seed (for coating)
(I omit this)

oil for deep frying

  1. Skin: Mix & knead all ingredients until a pliable dough is formed. Divide into 40 parts.
  2. Filling: Mix all the ingredients together & form into 40 balls.
  3. Wrap filling with skin & form into a ball. Dip in water & coat with sesame seeds.
  4. Heat up oil, deep fry balls until golden brown using medium low heat. Dish & drain. Serve as snack.

@ddicted to Steamed Sweet Potato Cup Cakes

Steamed Sweet Potato Cup Cakes


300 gm orange colour sweet potatoes
150 gm tapioca flour
100 gm castor sugar
300 ml thick coconut milk

1/2 grated coconut, white parts only
1/2 tsp salt
(I use
desiccated coconut)

Some small Chinese tea cups


  1. Peel, wash & cut sweet potatoes into chunks. Steam with high heat for 30 minutes until very soft.
  2. Put hot sweet potatoes into a cake mixer, add tapioca flour, castor sugar & beat until very smooth & fine. Slowly pour in thick coconut milk, salt & mix into very smooth thick batter.
  3. Sieve the batter then pour batter into small Chinese tea cups & steam with high heat for 15 minutes until cooked.
  4. Leave to cool before removing them from the tea cups.
  5. Coating: Mix white grated coconut with salt. Steam for 20 minutes. Leave to cool.
  6. Before serving, coat with white grated coconut & serve as snack.
Adapted from Agnes Chang - Delightful Snacks & Dim Sum