1, Heat unsalted butter 70g & chocolate 60g in microwave till melted.
2, Add in canola oil 120 ml, milk 120ml, vanilla oil 1/2 tsp and white sugar 130g. Mix well.
3, Dry ingredients: plain flour 280g, cocoa powder 20g, baking powder 1 1/2 tsp, baking soda 1/2 tsp and salt 1/2 tsp.
4, Sift dry ingredients into butter & choco paste. Mix well.
5, Add in chocolate chips 100g.
6, Drop paste into baking pan, sprinkle some extra chocolate chips on top.
7, Preheat oven 180 Degree C. Bake for 25 mins.
Autumn is persimmon season, yet I haven’t tried persimmon before. Last Sunday when my husband and I were shopping in a Chinese supermarket, we found persimmons on the shelf. My husband was also very curious about them. So we bought 1 box of persimmons.
Persimmons taste very sweet but also with a bit astringent. So I was thinking maybe I could use them to make something sweet but at the same time to reduce the astringent taste.
1, Choose soft persimmons. As a Chinese saying goes “挑软柿子捏” which means to pick the soft persimmons as they are rotten and sweeter. But now in Chinese soft persimmon means someone who is a pushover.
2, Put persimmons in a bowl, pour hot water over them. This is to make the peeling process easier.
3, Remove the stem and peel and put persimmons in blender to blend them into paste.
4, In a big bowl, add in persimmon paste. Stir evenly.
5, Add in flour. Keep stirring while adding flour until it can be kneaded into a dough. I actually add in some sticky rice flour, so the ratio is close to sticky rice flour: plain flour= 1:3. No water is needed. I didn’t add in any sugar either, cos the persimmons are sweet enough. As I was going to use red bean paste as the filling, so I didn’t want my pancakes to be too sweet.
6, Let the dough rest for 20 mins. And then divide it into small doughs. My small doughs are about 60-70g, and the red bean paste filling for each one is about 40g.
7, Make dough flat and put the filling in the center. Wrap it up and roll into round shape. Press gentlely.
8, Heat a pan, brush it with oil. Fry the flat dough till both sides turn golden brown.
Ingredients:
unsalted butter 100g
sugar 100g
eggs 2
vanilla oil 1/2 tsp
flour 100g
baking powder 1/2 tsp
coconut flakes 40g
milk 20ml
1, Preheat oven to 180 degree C.
2, Cream butter with sugar till light.
3, Beat in eggs, one after another. Mix well before adding the next one.
4, Blend in vanilla oil.
5, Add in flour and baking soda. Blend till just combine.
6, Fold in coconut flakes and add in milk. Mix well.
7, Pour the batter into the greased baking pan.
8, Spread some coconut flakes over the top.
9, Into the oven and bake for 30- 35 mins.
Remember to check with toothpick.
1, Boil 300g sweet potato till fully cooked.
2, Remove the peel and cut into small pieces.
3, Add them into blender with 200ml coconut milk. Blend till smooth.
4, Add paste into a bowl. Add in 2/3 cup tapioca flour, 1/2 cup corn flour, 100 ml water and 1 pinch salt. Whisk well.
5, Boil 300ml water with 1/2 cup sugar till sugar fully dissolved.
6, Add sugar water into the paste. Stir well.
7, Grease cake pan with oil. Pour paste into the pan. Steam over hot water for 15 mins.
8, In a bowl, mix 200g grated coconut with 1 pinch salt. Steam for 5 mins.
9, Cut steamed cake into smaller pieces and roll in coconut flakes.
Because all the ingredients I used are for 2 cakes. So please halve the ingredients if you only need to bake 1 cake.
Ingredients:
plain flour 330g
ground almond 60g
baking soda 2 tsp
baking powder 1 tsp
eggs 3 large ones
yogurt 360g
sugar 350g
vanilla 1 tsp
canola oil 1 cup
Preheat Oven to 180 Degree C.
1, Mix all the dry ingredients (flour, ground almond, baking soda, baking powder) in a big bowl.
2,In another bowl, beat in eggs. Whisk well.
3, Add in yogurt, mix well.
4,Add in sugar, oil and vanilla. Stir well before adding the new ingredient.
5, Add batter into the pan.
6, Into the oven for 40 mins. Remember to check with toothpick.
Ingredients:
unsalted butter 80g
Granulated sugar 80g
Egg 1
vanilla 1/4 tsp
Flour 100g
Baking powder 3g
ripe banana 2
Ingredients
3 large ripe banana
2 eggs
50g butter
1 cup flour
1/2 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla extract
Preheat oven to 180 degree C.
I followed this recipe:
Bai Tang Gao also known as Lun Jiao Gao (伦教糕) is a popular dessert in China, especially in Canton area.
In this recipe, the following ingredients are required:
Rice flour 150g
water 300ml (2tbsp water to mix with dry yeast)
90g sugar (1 tsp sugar to mix with dry yeast)
3/4 tsp yeast
3/4 tsp baking powder
1/2 tsp vegetable oil
1, Add sugar into a sauce pan. Pour into 150 ml water. Turn to low heat and stir at the same time till all the sugar dissolves.
2, Add rice flour with the rest 150 ml water. Stir till no lumps.
3, Add rice flour water into sugar water. Turn to low heat and stir till fully mixed. Then turn off the heat and let it cool down.
4, In a small bowl, mix 1 tsp sugar, 2 tbsp water and 3/4 dry yeast. Let it rest to foam up.
5, When rice flour water is completely cool and yeast foams up. Add yeast water into rice flour water. Also add in baking powder and oil. Mix well.
6. Put it in a warm place, cover it with plastic wrap and towel. Let it ferment for 5 hrs. Original recipe needs 6 hrs. But it is very hot here in Singapore. So I think 5 hrs should be long enough.
7. Brush oil to steaming pan. Pour everything into it. Steam over medium heat for 20-25 mins. Check with toothpick.
This is how it looks after steaming:
Cool down and cut into slices.
It’s a super easy cake to make and full of orange flavor.
Ingredients:
orange 1
eggs 3
sugar 100g
vegetable oil 70 ml
vanilla 1/2 tsp
flour 250g
baking soda 1/4 tsp
baking powder 1 tsp
Preheat oven to 170 Degree C.
Cool down and cut into slices. The orange cake smells incredible.
Ingredients:
flour 1 cup
cinnamon powder 1 tsp
salt 1/2 tsp
baking powder 1/2 tsp
baking soda 1/4 tsp
brown sugar 1/2 cup
white sugar 1/4 cup
eggs 2
vanilla 1/2 tsp
vegetable oil 1/2 cup
grated carrots 1 1/2 cup
finely chopped walnut 1 cup
Very simple and the cake is really good.
Cooking For Fun 