Tuesday, September 29, 2009

花好月圆 Part 2: 仙草冰皮Agar-Agar Mooncake...

Continuation from my posting this morning, my 仙草(Grass jelly) Mooncake Agar-agar is done. I really enjoyed making this lot of mooncake... very satisfying!!

Personally I dun fancy mooncake of any kind... be it, the traditional ones, flaky ones or the 冰皮. Just like what my Italian ex-boss said.. "how can a saltish duckie egg yolk blends into the taste of a sweet cake???" I agree with him :D

Inspired by http://y3kfreerecipes.blogspot.com/2009/09/banana-coffee-jelly-mooncakes.html, I did some modification (as usual :P)

Ingredients used by me

Egg yolk
  • 500ml Carrot juice
  • 3 tsp Agar-agar powder


  • 600ml Soybean milk (2 packs of Vitisoy)
  • 4 tsp Agar-agar powder

Pandan Skin (Green Colour)

  • 1000ml water
  • 150gm Sugar
  • 3-4 Pandan Leaves (knotted)
  • 1/2 tsp Pandan Paste
  • 5 tsp Agar-agar powder

Grass Jelly Skin (Brown Colour)

  • 900ml Grass Jelly drink (3 cans of F&N Grass Jelly)
  • 5 tsp Agar-agar powder

Instruction is the same for all... simply put all ingredients in a pot, over low heat, bring mixture to boiling point. Remove mixture from heat and pour into mould.

egg yolk in fillings done

I use this ice-cube tray to mould the "egg yolk" and the silicon muffin tray to mould the fillings. Life is so much easier using the silicon mould as the filling slides off effortlessly just with 1 press from the back. I failed my 1st attempt using the traditional metal-type of muffin tray as the filling simply refuse to come out of the tray. Finally with all the pressing & knocking, they were all damaged by the "impatient" ME :D

I should say they look good and the taste is refreshing. Besides the high sugar content, I prefer eating these than the traditional mooncakes... at least, they r totally sweet... nothing saltish in them :D


I really had a lot of fun making these Agar-Agar mooncakes... another lot is setting in the fridge for tonite's posting :D Details to be uploaded later.....

Monday, September 28, 2009

cuppies again.......

As requested by my gals, they will these PINK cuppies after dinner tonight :D
NO... no more undecorated cuppies!!! :P
N is for Nyx
T is for Tessa
1M Swirl again =P

Sunday, September 27, 2009

Lazy Lunch by Lazy mom :D....

Its a sunny, hot afternoon and I was busy the whole morning with my household chores. I'm too lazy to go out to get lunch for my gals so I made this lazy lunch for them....
I have some pastries left in my freezer... and i started my lazy lunch preparations.

My Lazy Vol au Vent is ready :D

Wait... I have more tricks!

Dessert :-P'''''
And my gals love it!! :D

I'm most contented when I see them finish their food :D

Thursday, September 24, 2009

Creamy Lemon Pie

I was at Cold Storage (again!) this morning and I'm so happy to see that they have stocked their frozen dept. with so many convenient, ready-to-use pastry items. :-)
This Creamy Lemon Pie was made with this ready-made Pie-Dish. Just need to thaw it on table-top for 10mins, then bake @ 220c. for 10mins and its ready to be filled with whatever you like.
My Lemon Pie filling was made using this 2-mins formula from Jell-O. Just need to add 1.5 cups of cold milk and mix for 2 minutes using electric mixer. I added 1tbsp gelatine powder + 30ml water to "curd" the filling. Below the lemon curd, I made another layer of filling.... Whipping cream + strawberry slices.
Then refrigerate for at least 3hrs till set.
Simple isn't it?
Lemon Pie on Foodista

Wednesday, September 23, 2009

Bakerella Inspired Cake Popz....

My girls are terror! I think I had been giving them too much of decorated cakes & cookies for the past year. I'm so sad when my elder girl, Nyx told me my banana cake of yesterday's posting dun look nice :( she asked me why didn't I decorate it nicely last nite?? My goodness! This is just a home-made cake...
So today, I tried something, inspired by www.Bakerella.com, I smashed up the left-over Banana Cake and DECORATE them.....

Opps.... I did make a mess.... poor Kitty... 毁容了 :(
....like wat Bakerella said: Dun lick'em... Bite'em... :D

Thanks Bakerella! U r a genius!

Tuesday, September 22, 2009

Banana Bundt Cake with a scoop of Strawberry Cheesecake Ice-Cream :D'''''

My little Tessa had fever yesterday so she skip school today. I brought her to market this morning and she insisted on me buying yellow banana for her. ok.. ok... the unwell person always have her way... so we will have banana meal today :(
I made banana pancake for her lunch as she had bad appetite, recovering from her fever. I'm glad she ate 2 big pancake.
And I dunno what happened?? The banana I bought this morning are all peeling off their skin on their own :( the "yellow banana" r too ripen!! and I need to do something to "save" them!!
Smash them all up to make Banana Cake lah! :D
I have a very simple & lazy way to make a "non-failure" Sponge Cake of any style... but my Baking Teacher, Richard will say this formular consist of too much 毒药(toxic chemical or POISON :P)! But who cares? as if we know what chemical are being added to all those commercial cakes selling out there :P so long as I get my cake DONE :P (oops! dun tell him I said all these :P)
  • 250gm Optima Flour
  • 4 eggs (each weighing about 70gm, shell on)
  • 1 tsp Ovellette
  • 75gm Water
  • 75gm Butter, melted
  • 2 Big Mashed Banana (I use Del Monte Brand)
  • Pre-Heat Oven @ 170c
  • Sieve the flour 2-3 times, I throw away the sugar that does not go thru the sieve as I always feel that the optima mixture is far too SWEET!
  • Using a electric mixer, beat the flour, eggs, ovellette and water at maximum speed for 8-10mins or till soft peak.
  • Stop mixer, add in melted butter.
  • Add in crushed banana
  • Using lowest speed, beat for further 1 min

Prepare Bundt Cake Tin as below:

A Sales Promoter @ Tangs Market Place taught me this trick... Brush the whole tin with Crisco butter shortening, then dust with plain flour. Throw in 1 tbsp of plain flour onto the greased bundt tin, then simply swirl and bang and throw the flour around, left, right, upside down.... make sure every part of the tin coats a thin layer of flour. Turn the tin upside down, shake off excess flour.
Pour in the batter and bake for 30mins.
After cake tester comes out dry, use a small, flat and sharp object (e.g. fruit knife) slide in-between the cake and bundt tin, slowly and carefully separate the 2...
and the whole cake will come out nicely with the skin on
Like all Chiffon Cake, it will "sink" slightly after its being cooled.
Here's how the "inside" looks
And my little Tessa likes it :D But I think she prefers the Ben & Jerry's Ice-Cream :D

Banana Cake on Foodista

Monday, September 21, 2009

Vol Au Vent

I saw this ready-made puff-pastry cases @ Cold Storage last week. Oh! So convenient!!
I recalled an aunty @ Richard's baking class asking him what is the difference between those ready-made pastry and those we make on our own?? Richard's very classic answer was " 买的就不用自己动手做咯!!" hahahaaa... so funny:D

This is really so simple... I prepared everything within 25mins!
Just need to thaw the pastry sheet on table-top for 10mins while I pre-heat my oven @ 220c. Then I boil eggs and thaw my frozen stuff. Brush the pastry sheets with egg wash. Place the pastry in the oven for 7mins while i shred the cheese and prepare the fillings. Then take out the half-baked cases, put in the fillings, topped with cheese and bake for another 10mins. Done! :D
Whats in the cases?
  1. Prawns
  2. Mashed hard-boiled egg with mayonnaise dressing and shredded crab-stick
  3. Diced sausages and shredded crab-stick

and i topped all the above with 50gm of shredded cheddar cheese & a tiny stem of broccoli flower

The taste is as good as its looks!

Cookiezz for FUN :D ~Oatmeal and Raisin Cookiezz

In Lieu of Hari Raya Puasa yesterday which falls on Sunday, today is another Holiday here in Singapore. My girls are home as school is closed.
Last nite we had SUBWAY sandwiches for dinner and my girls said the oatmeal & raisin cookie they ate was nice. I dun understand what had made those soft and TOO-SWEETENED!! cookies soooooooo attracted to my girls??? so this morning, I decided to make my own.
Tessa wanted her cookies in Heartz & Starz shapes... so I accommodated with her request :D I'm glad my fussy Tessa had at least 15 hearts and stars cookies this morning for breakfast! ;P
Similar to my chocolate chip cookies posting, I just replaced the chocolate chips & walnuts with instant oats & raisin.
Simple Cookie Ingredients & instructions as below:-
  • 350g plain flour
  • 1tsp baking soda
  • 1tsp salt
  • sieve the above dry ingredients altogether

  • 250g butter (Fairprice or SCS Brand)
  • 120g brown sugar
  • 1 tbs vanillin powder

Cream the above using electric mixer till fluffy. Combine the dry ingredients to the creamed, wet ingredients until just blended, then stir in

  • 120g Raisin
  • 120g Instant Oats (I use Quakers' Brand)

Wrap the above dough with cling wrap and refrigerate for half an hour.
Preheat oven to 180 d.c. and Roll out dough to about 0.5cm thickness, cut out to your desired shape; Bake on ungreased baking sheet @ 180 d.c. for 15mins; Remove from oven and leave on tray to cool for at least 5mins before transferring them to the cooling rack. Make sure cookies are completely cooled before keeping them in air-tight container for storage.
Above ingredients makes 1-1/2 jars of cookiezz... sorry, I forgot to count the actual number :D

Raisin Oatmeal Cookies on Foodista

Friday, September 18, 2009

More Cuppies :D

Tessa said she want to have LEAF fondant on cuppies tonite... so I did the flower pots cuppies for her.... Then, with my left over fondants, I made the rest for FUN :D ~lol

Thursday, September 17, 2009

No Reason Cupcakez Part 2...

Actually I made 24 cupcakez yesterday.... experimented with 12 and the other half to play with today. Someone complaint my cupcakez of yesterday posting was not up-to-my usual standard wor!! So today I re-do my designs using Fondant :D
Yesterday's butter cream icing was merely a demonstration of my 1m Swirl on cupcake... :P
My cupcakez r inside my cake carrier container for 20hrs and its strange that the ones in white cups r peeling on their own, while the ones in silver cups r still intact. I bake this batch in the same tray, same oven, same timing.. using same ingredients. But u realised that the texture are different too? The cracks on top of the silver cup shows that the texture is much drier compared to the white cup, which is more moist. Do aluminium cups conduct more heat into my batter to cook the cake faster than the white paper cups?

Since the some of the cakes already peeled off on their own, I decide to slice them into 3 pcs and sandwich them with Varlhorna Chocolate, Dark 70% + Cointreau & my Strawberry jam icing of yesterday's posting.

Then I make chocolate cups with intention to hold the cupcakez, but I FAILED :'( The chocolate cups simply refused to set due to the alcohol content of my added Cointreau. So I just "glue" the sandwiched cupcakes back to the chocolate cups.

My 1st time doing Fondant Ribbon on cuppies... look so sweet! like a present :D
Fondant is FUN! and its effect is SO GOOD!
And here's my newly-designed cuppies shouting for ATTENTION!!!

There they goes inside my cake carrier container, waiting for my gals to attack!

Wednesday, September 16, 2009

CupCakes for NO Reason :D

For No Reason, I started baking again :D....
I wanted to try if I can make some nice cupcake with nice icing which can stand in this HOT, HIGH HUMIDITY weather in Singapore.
My Icing experiment involve my home-made strawberry jam of yesterday's posting.... Using a electric mixer, blend everything below till smooth and creamy...
  • 100gm Strawberry Jam
  • 150gm Crisco Butter Shortening
  • 50gm Strawberry Candy Melt (melted using double-boil method)
  • 1 tbsp Meringue Powder
  • 1 tbsp Strawberry Dessert Paste
Not that bad... I like the taste of this "non-weather-melting" & no-need refrigerating icing formula :P Its creamy and not so sweet.
Then I oso wanted to stuff this delicious icing inside the cupcakez like the what the fellow FoodGawker-ers did.... I'm not equipped with an apple corer here at home so I used a cookie cutter to "dig" the hole in the cupcakez :D

I recalled an old friend of mine talking cupcakes to me the other day... Of coz, she is a non-blogger and non-FB user :P She told me she ate a Chocolate cupcake topped with a Chocolate Ganache Swirl at a wedding dinner and it tasted HEAVEN!! then she asked me if I know how to do that Swirl??? OMG! will she faint if she'd seen the pictures posted here & on my FB? haizzz...
....just like ME and what I always say... I'M SO BAD!!! ;P

My 1m Swirl woo standard boh??? :P
Decorate as you like...


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