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Archive for the ‘baking’ Category

Green Tea Craze

Hope it has been a great start for the new year for all of u. I have looked forward to year 2012 and am glad that it has finally come and I am now happily embarking on my Project Life 2012 and finishing up my Dec Daily 2011. I hope to share about these 2 projects on the blog soon.

Recently, I have been on some ‘green tea’ craze.

Through the past months, I managed to whip up quite a few green tea desserts.

1. Green Tea Sable Cookies

I have never tried green tea cookies before (only green peas ones during Chinese New Year) and I thought this green tea cookies tasted really refreshing with a strong green tea aroma.

If you are keen to try, recipe is from “Okashi” by Keiko.

2. Green Tea Light Pound Cake

I came across this recipe by chance. Was reading some craft blogs and came across ‘cotton and cloud’ which is mainly a knitting blog and she posted this interesting green tea light pound cake recipe. I am not a butter fan and when I saw her non-butter and healthy version of pound cake, I knew I have to make this cake soon.

As the blog author has mentioned, this cake was light. It pairs well with some berries or jam.
For your easier reference, I post her recipe here:
Ingredients:
3 medium eggs
100g cane sugar
140 g sunflower oil
40 g soya milk
180 g self-raising flour
2 tsp maccha powder

Equipment:
Cake tin (the blog author used a cake tin 20 cm length, (12.5 cm width & 9 cm depth))

 

Preparation:
a. Turn on and pre-heat the oven to 180C.
b. Line the cake pan with grease proof paper
c. Sift the flour and maccha mixture once.
Step 1: Mix the eggs and sugar in a large bowl. Using an electric mixer, whisk for 10 min until white and fluffy.
Step 2: In a small jug, mix the sunflower oil and soya milk using a spoon so that you get a nice emulsion.
Step 3: Very slowly drizzle the oil and soya milk mixture to the batter made in step 1. If possible keep on whisking (if not, add a little, then mix – repeat this process).
Step 4: When you get a nice fluffy even mixture of eggs, sugar, oil and soya milk (wet ingredient), stop mixing. Sift the flour and maccha powder (dry ingredient) into the batter. Carefully mix using a scraper not to burst any air bubbles.
Step 5: When you have mixed the dry and the wet ingredients so that there are no powder to be seen in the mixture, pour the mixture into the cake tin.
Step 6: Even out the surface by lightly tapping the bottom of the cake.
Step 7: Bake at 180C for the first 8 min then reduce the temperature to 170C and bake for further 25-30 min or until the skewer comes out with small crumbs of cake (if it doesn’t then it is definitely cooked so take it out of the oven quickly to prevent it from drying)

3.Green Tea Chiffon Cake


Once again, recipe is from ‘Okashi’.


Do give this a try and make sure you also do the green tea cream frosting. And use a top grade green tea powder. You will be rewarded using better green tea powder.

I am not a cream lover for sure but I really love this cake with the cream. I have used what my hubby would usually not prefer, which is the non-diary whipped cream. But both he and Zachary love this cake a lot with the cream frosting.  Likewise for my boss who is a big time butter lover. As for me, I love this chiffon so much that I baked the chiffon thrice over 2 months period.

I used this cake for a mock up for Zachary’s birthday cake. He really love these ‘sheep’ cartoon characters a lot J And though it was a mock up, I lit up candles for him and he had fun time singing birthday songs and blowing off candles repeatedly (for countless times). Haha…

We also ate the cake with some azuki beans. Nice combination.

4. Green Tea Pudding


This is again recipe from ‘Okashi’.


Texture was nice but both me and hubby thought the pudding was bit too bitter for our liking. I am not sure why; maybe the syrup I used was not sweet enough? Needless to say, Zachary replied me ‘ok already’ after the first bite. I guess I will try to use honey instead for my next trial.

Do share with me if you come across any other fabulous green tea related recipes.

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Oops, one post that I forgot to post earlier. Really late for this one. It’s about the presents I made for zachary’s teachers.

To show our great appreciation to the care and love given by Zachary’s teachers at the Little Skool House, I did an altered gift box for each of them. Managed to capture them in some photos and used them for these personalised gift boxes.

For teacher Rina:

These beautiful boxes are bought from Daiso. I decorated only the cover of these boxes. Simple scrapbook layout for the covers due to lack of time to make them. Have used the latest mistable papers series from Pink Paislee.

For Ms Yang:

And for the rest of the teachers, some home baked cherries chocolate cookies…

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Ondeh Ondeh

Hubby was overseas last weekend for work. Had actually planned for a meet up with 2 of my close friends with their boys over at my place but it had to be called off at last minute. Luckily, my parents were free to come over and my mother in law and neighbor were fortunately around to help me eat the 40 over ondeh ondeh that me and Zachary has made.

 This little sweet treats are best eaten the very day itself as the grated coconut will just turn bad fast. I have attached the recipe here, adapted from seasaltwithfood blog. I have not used the pandan extract as the sweet potatoes I bought has a nice orange color.

Ingredients

500 g White Color Sweet Potato Flesh (3 Medium, about 720g)
150 g Glutinous Rice Flour
20 g All-Purpose Flour

2 Tbsp Pandan Extract (8 Pandan Leaves, pounded)
150 g Gula Melaka (Palm Sugar), finely chopped
150 g Grated Coconut

A Pinch Of Sea Salt

Method

Boil the sweet potatoes in a medium pot until tender, 20 to 30 minutes, depending on size of potatoes.

When cool enough to handle, mash the potatoes in a potato riser or masher. (If you are using a masher, you will have to peel the potatoes first)

In a large bowl, combine the sweet potato with glutinous rice flour, all-purpose flour, and Pandan extract and with knead well to form a soft dough.

Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely

Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the ondeh ondeh in the boiling water. When the ondeh ondeh float to the surface, remove them with a slotted spoon and shake off the excess water.

Coat the ondeh ondeh with grated coconut and serve immediately.

Makes about 40 balls   

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Wishing everyone here a Happy Chinese New Year and a prosperous year ahead.

I am more or less done with home visitation except for maybe 1 or 2 more visits to friends’ ones. This year, I realized quite a lot of us made new year cookies for ourselves and family members. I think this is a good tradition to keep and to pass on.

As for me, the weekend before last, I was also occupied with preparation of 2 new year cookies and the Chinese dumplings.

The first one I made was the almond cookies. I decorated with cashew nut on top as I have forgotten to get the almond chips.

Recipe as follows (one i got from a class I attended few years back at CC by chef Koh Bee Yen):

300g plain flour

100g icing sugar

1 1/2 tsp bicarbonate of soda

1 tsp baking powder

180 ml veg oil

1/2 tsp salt

100g toasted almond powder

1 yolk + 1 tsp water

1. sieve flour, soda, baking powder and icing sugar.

2. add salt and almond powder

3. mix in oil and form a dough

4. roll into small balls and decorate with almond chips and brush the top with yolk

5. bake at preheated oven (180) for 15-20 min. 

The second one was Kueh Bangkit. The recipe was adapted from ‘Food and Travel’ magazine (Jan issue) and was my first time attempting this notoriously temperamental cookie. It was a failed attempt as I was not able to achieve the melt in the mouth texture. It has something to do with the dough as I could not achieve the look and texture as described. And then I realized I have used thin coconut milk instead of thick one. But nonetheless, still taken some pictures of them (look quite nice but don’t taste nice at all).

As for the dumplings, I have cut down the number by half this year. It was far too tiring doing around 100 dumplings myself last year. My hand ached after rolling out all the dough skin. I was glad that the dumplings made this year tasted nicer and I have also managed to roll the skin a little thinner this round

Look out for my next post for more New Year dishes I made.

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Happy New Year 2011

Hi hi everyone, I guess this has been the longest time that I have been away from the blog land. I was down with running and block nose for past 2-3 weeks and then down with fever and cough the last few days. So, I didn’t really get to enjoy the New Year celebration party we had this year at our friend’s place. I have to stay away from all the kids and not to get close to anyone for fear of spreading the virus.

This is our ‘family photo’ (more babies produced in year 2010 as u can see from photo):

 And this was what I managed to prepare for the party (just before my fever came – phew) – mini cupcakes:

Despite of the ‘bad’ start, I am still looking forward to the rest of the new year of 2011. Many things I have planned for the year. But first of all, I need to sit for at least one examination paper (audit related examination) hopefully by April. Afterwhich, am hoping to engage more photography sessions to improve on my photography skill. Probably be doing a pre-wedding and a family outdoor shoot and also an actual day wedding shoot. Am looking forward to these sessions. And my great resolution will probably be to get Zachary to learn to speak more.

Hope u have a great New Year celebration and I wish all your new year wishes for 2011 to come true soon!

I will share in my next post (hope soon) of some of my sewing adventure during the past few weeks. Am currently, still developing the rest of the photos for my dec daily album (haha….I fell very far behind…but I still endeavour to get it completed).

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Xmas Party

Merry Christmas to all of u. Wish everyone of u have your wishes come true. So what’s on your wish list? For me, I have lots of items on the wishlist; too many to share here. Other than wishing good health for Zachary and family members, the next one top on my list will be the Canon Speedlite EX580. Really need a good and a TTL flash to aid in shooting fast and accurate and shoot in my always dimly lit house. And good news is, I have managed to get my hubby to buy me the flash for my Christmas present. Yippee!!

 Last Sunday, we had a wonderful get together cum xmas party at my house. I guess this was the 5th time this group of us (my ex-colleagues) celebrated xmas at my house.

Food I have prepared for the day:

my first time making a gingerbread house

And these are some baked treats for my boss and my good friend:

And these are for my colleagues:

Hope you have a wonderful Christmas and hereby also wish you a happy new year!

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We (Moy Yin, Yenni and I) organised our 2nd crop party last Sat. And the theme this round was on altered project. See the ‘before’ (Moy Yin’s was an instruction manual on making an explosion box, Yenni’s was a clipboard and mine was a wooden crate box).

And then, they became:

Moy Yin’s explosion box

Yenni’s altered clipboard (so cute; love the ducklings)

and mine (an altered house)

I have used all Graphic 45 papers and the ‘sew cute’ maya road min chipboard. The lady stamped image inside the frame is from Graphic 45 stamps and the one on bobin is from Wendy Vecchi’s. I gave this to Yenni for her birthday and was glad that she liked it!

Some other close up pictures:

The 2 ladies happily crafting

Some pictures of Yenni’s beautiful, sweet and neat craft workspace:

And Yenni prepared this very yummy citrus duck salad for us:

And I made these treats for the 2 of them (fruit roll and jelly – these were actually made for the xmas party on sunday but I made some extra to share with them).

I have truly enjoyed the crafting session with the 2 ladies and looking forward to our next one.

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