Showing posts with label Festive Bakes. Show all posts
Showing posts with label Festive Bakes. Show all posts

Monday, 28 July 2014

Selamat Hari Raya with Chocolate Cornflake Cups vs Oatmeal & Dates Cookies

Today, 28 July 2014 is a public holiday in Singapore where the Muslim celebrates Hari Raya Aidilfitri. Hari Raya literally means ‘celebration day’ whereas Hari Raya Aidilfitri is the day that marks the end of Ramadan in the Islamic holy month of dawn-to-sunset fasting. For us we are fortunate to have Malay neighbour who always share their lovely bakes and dishes with us and every year during Hari Raya we are also blessed with delicious treats too.

Monday, 20 January 2014

2014 Lunar New Year Bakes #1 - Cheesy Pineapple Roll and Black Gold

Chinese Lunar New Year is less than two weeks from now and you can see lot of festive goodies available in either supermarkets, bakery shops and even most of the households are busy with making their own expertise of bakes. Every year for my household, we only make pineapple tarts/rolls because they are our favourite and also when compared to the rest of the new year bakes (such as love letter, almond cookies, kueh balu, kueh lapis and etc) this is consider the most easiest with the help of ready-made pineapple paste.

Friday, 25 January 2013

Steamed Coffee Cake

This is my first time attempting Chinese New Year steamed cake as compared to my usual new cookies and dishes. But since I wanted sometime fusion rather than the traditional Steamed Prosperity Cakes (Fa Gao - 发糕), I decided to use a sponge cake recipe and give it a twit by adding instant coffee powder and brown sugar to achieve a similar colour like Fa Gao.

On top of that, I also decorate it with some auspicious New Year wordings like 发财(Fa Cai), 福(Fu), 大吉(Da Ji) and etc by pipping outlines of the Chinese characters on it.

(using Gold Kili Instant Double Shot White Coffee)

With some Gold Kili Instant Double Shot White Coffee Powder that I found in my pantry, I decide to add it into my sponge cake mixture to create our all-time favourite steamed coffee cake. The texture of these steamed cakes are very soft and fine which resemble those Japanese Steamed Cakes which are available in four leaves or some Japanese bakery.

(Make: 8  | Preparation: 10 minutes | Cooking: 12 - 14 minutes each batch)


1. Add all the ingredients into the mixing bowl and whisk using an electric beater on medium speed (speed 3) for about 6 minutes till mixture form ribbon trace when beater is lifted up from the batter.

2. Set aside 2 Tablespoons of the batter and coloured it with some red food gel till well mixed, spoon it into a piping bag and set aside.

3. Next spoon the coffee batter into another piping bag and fill each cupcake liner till 3/4 full.

4. Cut a small opening at the end of the red batter piping bag, make sure the opening is not too big or else the wording will be too thick.

5. Pipe some auspicious Chinese words on the prepared plain batter then arrange the cups in a steamer and steamed on medium high heat for 12 – 14 minutes depending on the size and heat.

Overall these cake are light in texture which filled with distinctive coffee flavour that make it a great snacks for the visiting guests during Chinese New Year. Imagine having this auspicious cake and wishing each other a prosperous new year with some "Lotus Seeds, Longan And Persimmon Sweet Soup".

Lastly I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.

Wednesday, 12 December 2012

{Christmas Bake} ABC Power Cake

I am sure for those who love fruit juice you would probably have tried the ABC (apple, beetroot and carrot) Detox Juice during one of your orders. But other than the juice, have you ever tried any cake which is made from ABC Juice and it's residues. If NO, here is a new recipe that I would like to share with you and it might come in handy for this Christmas season.

As Christmas is approaching, I wanted to bake something which has some festive feel like Mixed Fruit Cake, Ginger Bread, Cookies or etc. And the idea of this ABC Power Cake inspired me from my Okara Black Butter Cake which I have shared sometime back.

(using Juice and Fruit Residues from Apple, Beetroot and Carrot)

This cake has a brownish red colour tone which similar to those Christmas mixed fruit cakes or sticky date pudding which we all loved. Furthermore this cake is light and fruity in flavour as compared to those traditional Christmas bakes which are loaded with spices and dried mixed fruits or chocolate. 

(Make: 2 tins (17cm x 8cm x 6cm) | Preparation: 10 minutesBaking: 45 minutes)

  • 180g Self-Raising Flour
  • 20g Valrhona Dutch Process Cocoa Powder
  • 4 Eggs (55g each)
  • 200g Unsalted Butter
  • 180g Castor Sugar
  • 150g ABC Fruit Residues
  • 50ml ABC Juice

1. Preheat Oven to 170°C degree Celsius.

2. Cream the butter and sugar together until light and fluffy (beating with an electric mixer for about 4 - 5 minutes on medium speed).

3. Add in 1 egg at a time, beating well in between each additions. Beat in ABC Fruit Residues till combined (a few seconds).

4. Using a rubber spatula, fold in half the sifted flour mixture (careful not to over-stir or beat the mixture) and follow by ABC Juice and remaining flour.

5. Divide the batter into the prepared casing, bake the cake in preheated oven for 40 - 45 minutes or until a skewer insert in the middle and come out clean.

6. When cooked, remove cake from the oven, allow it to cool completely on a wire rack before cutting.

This cake is very moist and perfumed with fruity flavour and aroma from the fruit juice and residues used and with each bite you could also taste a mild beetroot flavour in it. For a change from the usual traditional Christmas bake, perhaps this power cake would be something that you would love to share with your family or friends during this festive season. And for party or potluck idea, you could even bake this in small cupcake size, dust with icing sugar and decorate with Christmas cake toppers too.

Saturday, 24 December 2011

Christmas Gifts - Classic Chocolate Brownie and Cheddar Cheese Crackers

What is your PERFECT Christmas Gift! I am sure everyone loves to receive something special for Christmas and for us homemade gifts are perfect for this festive season. You could bake some cookies, truffles, fruit cakes or DIY some special craft and etc for your family or friends.

In this post I would like to share with you two sample bakes that I have made as Christmas Gifts for my friends.


A chocolate recipe that is foolproof at all time would be this Donna Hay, Classic Brownie which comes in handy for all occasions.  Instead of the usual rectangle shape brownie I have made these star shaped brown using foil cases from IKEA which is just perfect for Christmas Gift. 

Adapted from Donna Hay Magazine, Oct-Nov 2011 issue
(serves: 10 Stars | Preparation: 10 minutes | Cooking: 16 - 20 minutes)

200g Dark Chocolate, chopped
140g Unsalted Butter, cubes
1 Cup(175g) Brown Sugar
3 Large Eggs
1/2 Cup (75g) Plain Flour

1. Preheat oven to 180°C. Place half chocolate(100g) and butter in a small saucepan over low heat and stir until melted and smooth.

2. All to cool slightly to lukewarm.

3. Place sugar, eggs and flour in a big mixing bowl with the chocolate mixture and mix till well combined.

4. Stir through the remaining chocolate pieces and spoon the mixture into the star shaped foil cases(I bought the star shaped cases from IKEA).

5. Bake for 16 - 20 minutes depending on the size of your mould or until cooked when tested with a skewer.

6. Allow it to cool and dust with extra cocoa powder and icing sugar.

Before serving or packing you could dust the star brownies with some extra Cocoa Powder and icing sugar to give it a better outlook as gift. I have baked this brownie for 17 minutes which I feel it could be even better if I under bake it for another 1 or 2 minutes to achieve that more moist effect with melted chocolate.


This is my first time making cheese crackers for Christmas instead of our usual Gingerbread Man. These savoury treats can be an appetizer to go with champagne or any yoghurt/cheese dips before Main Course or even as a gift-giving items. And beware this is a very addictive snacks that would be gone in no times.

(Makes: about 40 crackers | Preparation: 5 minutes + 30 minutes chilling |
Cooking: 12 minutes each batch)

210g Plain Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon MasterFoods Paprika
Pinch of Salt
1/2 Teaspoon Freshly Ground Black Pepper
165g Butter, soften
165g Grated Cheddar Cheese
Beaten Egg for glazing

1.Sift flour, baking powder, paprika, salt and black pepper into a bowl.

2. Mix softened butter using a spoon with Cheddar until they are well blended.

3. Add dry ingredients (flour mixture) into the cheese mixture and mix until it form a soft dough.

4. Slightly flatten the dough between two sheet of baking paper and wrapped it up and place into a zip lock bag before refrigerate it from 30 minutes to firm up.

5. Take out half portion of the dough, floured work surface and roll dough into 0.5cm thick. Cut dough with desired shaped cutters and place them 1cm apart on baking tray.

6. Bake in preheated 180°C oven for about 12 minutes or till golden in colour. Remove and set aside on rack to cool before packing.


After spending a few hours in the kitchen baking the above Christmas Gifts we had this quick and simple pasta dish for dinner. I have marinated the boneless chicken drumstick with Portuguese Seasoning and some fresh rosemary herbs.

While the chicken is cooking on the pan, I also prepared some Aglio e Olio (you can refer a similar "Spaghetti Aglio e Olio" recipe HERE) and garden salad to complete the dish.

Lastly I would love to wish everyone MERRY CHRISTMAS!

Thursday, 22 December 2011

Yule Chocolate Log Featured @ Yahoo Makanation

It's three more days to Christmas and I am sure most of us are busy getting gifts, preparing bakes or planning  for the Christmas Menu for family or friends gathering. For this year, if you would like to make something easy and yet filled with festive feel perhaps you could try your hands on this quick and easy Yule Chocolate Log.

About two weeks back I received an email from Lorraine of Makansutra requesting to feature a quick and easy recipe post on Christmas Log Cake. So with some twist on my old recipe, I made a chocolate swiss roll and assemble it with some chocolate spread and whipped cream.

For more read-up and recipe of this Yule Chocolate Log, please refer to the article at Makanation HERE.

Once again!!! I would like to wish everyone a Merry Christmas and feast more!!!!!

Wednesday, 8 December 2010

Gingerbread Men

If you love food and cooking as much as I do, then I bet you enjoy Christmas time, too. What could be better than spending time with loved ones over delicious meals and bakes. This year I have invited a few blogger friends to guest post some lovely Christmas dishes together with what I prepared in order to bring up some excitement atmosphere for coming Christmas season.

How could Christmas do without these lovely Gingerbread Men. I am sure most of us are familiar with the popular nursery rhyme where the story mentioned about an old couple whom baked a "Gingerbread Man" that became alive. So whenever during Christmas season while we are baking these lovely cookies, my boy would always asked me whether those "gingerbread men" that he made would be jumping out of the oven?

These are some collage photos of the ingredients and steps on making these lovely bakes.

Ingredients (makes 8)
60g Butter, soften
65g (1/3 Cup) Brown Sugar
30ml Maple Syrup
1/2 Egg, lightly beaten
155g (1 1/4 Cups) Plain Flour
1/4 Teaspoon Bicarbonate of Soda
1/2 Tablespoon Mixed Spices

For Icing:
150g (1 Cup) White Chocolate Melts
Silver Cachous, to decorate
Christmas Sprinkes, to decorate
Food Colouring, optional

~ You can omit adding of mixed spices to this recipe if you/your kids do not like the aroma/taste of it.

~ Replacement of Maple Syrup with Honey can be done in this recipe too.

These lovely bakes are pretty easy to be made except you would need to put the soft dough into the refrigerate for at least an hour or until firm to cut. And remember you have to work fast on the dough during hot/humid weather as it tends to be soften easily and the cutout shapes would be effected. (If dough starts to get sticky, put back to the fridge for another 5 - 8 minutes before continue with it for easier cutout of shapes)

1. Using an electric mixer, beat butter and sugar till light and fluffy. Add maple syrup and egg then continue to beat till combined.
2. Sift flour, bicarbonate of soda and mixed spices over butter mixture. Using a wooden spoon, stir until just combined to form a soft dough.
3. Place dough on a lightly floured surface, knead gentle until smooth.
4. Flatten it slightly between two sheet of baking paper and keep it in the fridge for about 1 hour or till firm.
5. Preheat oven to 170 degree and line baking tray(s) with baking paper, roll dough between 2 sheets of baking paper until 0.5cm thick.
6. Using a 6.5cm wide and 7.5cm long (or any medium size) gingerbread man cutter, cut shapes from dough.
7. Re-roll dough scraps and continue to cut shapes till dough is used up. Place the cut dough about 2 cm apart, on prepared tray(s).
8. Bake 1 tray at a time for 20 minutes or until firm to tough. Stand on tray(s) for 5 minutes before transferring it to a wire rack to cool completely.

For Decoration:
1. Place white chocolate melts in a heatproof microwave-safe bowl, microwave it on MEDIUM-HIGH for 1 to 2 minutes, stirring every 30 seconds till smooth.
2. Spoon 1/2 tablespoon each time into small plastic bag, snip off 1 corner and pipe faces and buttons onto gingerbread men.
3. Decorate the buttons with cachous and or other Christmas decoration sprinkes.
4. For colour icing, you can mixed a drop or two of the desire colour(s) into small amount of melted chocolate, stir till combined and use accordingly.
5. Set aside the completed gingerbread men to set before storing them in air-tight container.

So if you are looking for some quick and easy FUN bake to do with your kid(s) during this festive season perhaps you can consider this “Gingerbread Men”. I am sure your kid(s) would like the process of stirring, rolling, cutting as much as the finally decoration touch up. Have fun everyone!

And now I am submitting this post to "Aspiring Bakers #2: Christmas! (Dec 2010)", hosted by Passionate About Baking at this link HERE.

Tuesday, 30 March 2010

Chocolate Hot Cross Buns

Often Easter isn't complete without eating some warm hot cross buns straight from the oven. So for this coming Easter, perhaps you would like to give this recipe a try and bake a batch of your own. I saw this recipe from one of the Australia best selling Food Magazine known as "Super Food Idea". I am a big fan of this magazine during my stay in Australia a few years back and today all thanks to my dear friend, Quinn who stays in Adelaide. With her help on getting this magazine for us, we are able to try out this wonderful Chocolate Chip Hot Cross Bun. She is so sweet and helpful that she even take photo of the recipes and email to me in case we don't received the book before Easter.

Sunday, 28 March 2010

Nested Easter

Today is exactly 1 more week to Easter Sunday. Christians celebrate Easter Sunday because they believed Jesus rose from death. The resurrection of Jesus Christ is one of the fundamental principles and beliefs of Christianity and they celebrate Easter Sunday because they believe, Jesus died for their sin on the Cross-on Good Friday, buried and rose from death on Sunday.

Wednesday, 17 March 2010

Hot Cross Buns & Roasted Strawberries

Easter Sunday will be coming in about 3 more weeks time and even now you can find all sort of Easter goodies available in local supermarkets such as Easter Bunny/Egg chocolate. Other than Easter Egg, Hot Cross Bun is also another popular snack to be consumed during Good Friday. It is a type of sweet spiced bun made with currants or raisins and leavened with yeast that has has a cross marked on the top.

Sunday, 14 February 2010

Hearts & Hearts - Valentine's Day Cookies

Today is a very special occasion because both the Chinese New Year and western Valentine's Day happens to be fall on the same day on 14 February. In this case, no matter which event you are celebrating I am sure this year will be a great and loving year for everyone of you.

On this double-occasion, I guess anyone will be delighted to received such a box of self-made Valentin's Day cookies. For this set of "Butter Cookie With Melted Chocolate & Rose", I have add some rose petal on the half side of some heart shapes cookies before baking or for another design, I add the rose petal on the half hearts that is coated with white chocolate.

Baking is always full of fun and creation, ie. with a cute gift box, some assorted sizes of heart shape cutters, butter cookie dough, chocolate icing and colourful heart shapes sprinkles you can get everything done within an hour or so......

Ingredient: (make 20 - 25)
150g Top Flour
125g Butter, cut into small cubes
1 Tablespoon Icing Sugar
20g Milk Powder
1/2 Egg Yolk
1/4 Teaspoon Vanilla Essence

1. Sieved flour, milk powder and icing sugar in a mixing bowl.
2. Rub in butter until mixture resembles breadcrumbs.
3. Beat egg yolk and vanilla essence together before adding into the dough.
4. Quickly mix everything to form a soft dough, divide it into two portion in separate plastic bag and chill in the refrigerator for at least 20 minutes or so.
5. Roll dough out to 0.5cm thickness on a lightly floured tabletop and cut out with assorted heart shape cutters.
6. Place cut dough on baking tray that is layered with baking paper, pop the whole tray into the fridge while waiting for the oven to preheat to 180 degree. (keep the dough in the fridge after cut out will retain it's shape)
7. Bake the cookies for about 15 - 20 minutes (depending on the size of the cookies/oven type) till slightly golden brown.
8. Remove from oven, and rest the cookies on the tray for about 2 minutes before transferring them to wire-rack to cool completely before doing the icing/decoration.

For Decoration/Icing:
50g White Chocolate, melted
Some Assorted Colour Heart Shape Sprinkles
Some Dried Rose Petal, roughly cut

1. Melt the white chocolate by using either double-boiled method over a pot of simmering water or using microwave method (starts with medium/medium low heat of your microwave to melt the chocolate at 20/30 second interval, stir the mixture on and off till the drizzling consistency that you prefer).
2. Do not over cooked or else it will be harden.
3. Purchase edible dried rose from floral tea-shop/Chinese medical hall, use a small scissor to roughly cut the petal into small parts that is resemble the rose use in the photos here.
4. Use your creativity to decorate your lovely cookies in your way to express your loves and cares to your love one, family or friends......

This is a pretty simple design as I used 5 assorted colour heart shapes sprinkles to join them into a flower shape. So wait no more, if you still wondering what to get for this Valentine's Day, maybe you can start pulling those ingredients from your kitchen pantry and start working on something :) Here I wish everyone a Happy Chinese New Year & Valentine's Day. Posted by Picasa

Thursday, 17 December 2009

Assorted Decorated Christmas Cookies

Decorated Christmas cookies can be found easily during Christmas season in most bakery. It can be made as simple as a sugar cookie dusted with colored sprinkles, or an elaborate with different combination of decorating techniques to create an edible work of art. Whereas, each cookie is unique and it makes excellent as homemade gifts that work great for Christmas cookie exchanges.

A Gingerbread man is a cookie made of gingerbread, usually in the shape of a human. It started back to the 15th century where figural cookie-making was practiced and the first documented figure-shaped gingerbread cookies appearing was in the court of Elizabeth I of England. Today, gingerbread man cookies can take form in any shapes and colour depend on the ingredients used and some might only take after it's name but without adding spices or ginger as one of the traditional ingredients.

Although it might look and sound tedious on the making and decorating process but I am sure it worth all the time and effort just to bring a smile on the recipients' face. In this recipe, I omitted the use of spices because my boy don't really fancy the taste of it. Instead I used the 70% Dark chocolate and I sugar syrup using Kahlua(Coffee flavored liqueur) and sugar to enhance the fragrance and taste.

125g Plain Flour
1/4 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/4 Teaspoon Cinnamon Powder, optional
40g Caster Sugar
30ml Water
15ml Kahlua
50g Dark Chocolate
45g Butter

1. Sift flour, baking soda and baking powder together.
2. Combine sugar, water and Kahlua in a small sauce and simmer over low heat to form syrup(until sugar melted, stir on and off to prevent burning)
3. Melt the chocolate and butter in microwave (medium low for 15 - 20 sec), removed and stir the mixture till well combined.
4. Add the slightly cool chocolate into the flour mixture, mix well then pour in the sugar syrup to form a smooth dough.
5. Divide the dough into two portion in two different plastic bags and flatten slightly, keep in the fridge for about 30 minutes.
6. Roll out 1 portion of the dough between two sheets of baking paper to about 5mm thickness.
7. Cut out different shapes using the Christmas cookies cutters.
8. Bake for about 12 - 15 minutes till cooked.
9. Remove from oven, set aside to cool then decorate with royal icing.

When the cookies are completely cool to room temperature, you can make different colour of Royal Icing to decorate your Christmas cookies accordingly to your liking. And this is the fun part where you can get the kids at home to participate. I am sure they will enjoy decorating their favour cookies which make great bonding time for the family.

65g Icing Sugar
1/2 Egg White
1/4 Teaspoon Lemon Juice
Assorted Food Colourings
Assorted Christmas Theme Sprinkles, optional

1. Sift the icing sugar and set aside.
2. Beat the egg white till foamy then add in lemon juice and icing sugar in a few batches till smooth. (about 5 - 8 minutes, it must be a spreadable consistency)
3. Divide the icing into a few portion then mixed with your desire colours.
4. Spoon icing into disposal piping bag, snip the tip off and pipe decorative outlines and design on each biscuit.

This is a "Stars Tower' done by boy where he stack up three different size of the star cookies to form the shape of a little Christmas Tree. He also sprinkle some Christmas Red, Green & White Nonpareils on it.

While playing one of the Facebook game - Pet Society, Rey has a virtual Christmas tree in it. So while decorating the cookies, he also insists of having a big Tree for him to decorate with his favourite toppings. So he used his favourite M&M with only green and red plus some Silver Dragees that we have in the pantry.

Finally, we have finished decorating our Christmas Cookies with all sort of designs that we can think of. And as you can see, these cookies will look just great for gifts during this season after decorated with these colourful icing and sprinkles. Posted by Picasa



Click on the above photos or HERE for more kitchen pantry ideas.