Coconut Blossom

Made this early in the morning to prepare for relative's birthday party! From what I know of and experienced before, I feel that Malay traditional kuih are easiest to make. Compare to normal vanilla cupcakes/ cakes whatsoever... You know why? Because.... From what Malay kuih I've done before the ingredients are all mixed together simultaneously! Eassyy peasy! Hahaha. No need to worry at all about the cupcakes turning to clumps or remembering step-by-step procedures by heart. 

You just gotta dump them in~ So, here I go with Coconut Blossom. Still... experimenting on a neater polka dots... But oh God knows best how it turned out to be. Super messy and a few turned out great though... :( Nevertheless, I decided to do the way I do my special way~ Random smiley face, alphabets, swirls, mini polka dots (which turned out alright) anddd..... a new design! RIPPLES inspired by Raspberry Ripple Ice Cream! hahaha. That idea came from my brother... So take a look (below) yourself! 

Coconut Blossom   

Ingredients:

• 3 eggs (cold)
• 230g caster sugar  
• 280g flour 
• 2 teaspoon baking powder  
• 1 tablespoon ovalette
• 170g coconut milk
• 1 teaspoon pandan essence

Fillings: 

• 150g grated coconut
•  60ml water
•  100g gula Melaka
•  1 table spoon corn flour 
•   1 stalk pandan leaf 

Methods:

1. Prepare steamer as it requires for steaming the cakes .
2. Sift flour and baking powder together
3. Add in all ingredients simultaneously (shown in picture)  

Baking Class @ Little House Of Dreams

This was on 1st February and I had my baking class in the evening. Really wasn't looking forward to going town area at that time. This baking class was advertised on the website of Groupon and I guessed it was cheap and worth it. Since originally it is $100/pax! Thank god for Groupon I had to pay $55/pax ! Phewww~ I think it was worth it to have purchased Groupon coupon as I wouldn't see myself paying $100 for it. 

So, I headed down to Clarke Quay as the Little House of Dream (the shop) was located at The Central mall. As punctual as I am, I reached the place at 6pm meanwhile the class starts at 6:30pm. Since there is still sun out there, I decided to sightsee on my own. Honestly, as a local Singaporean I've never been here in my life. Thus, the picture above I HAD to take :) heheheh. I would love to ride on the boat too one day! 

As the time approaches 6:30pm...

Little House of Dream was quite hidden and had left me roaming around finding the shop. By the way, just find a Ya Kun Kaya Toast from Level 1 and there'll be an escalator down. Take a right turn and you'll see the shop around the corner, right behind Yamakawa SuperStore. 

Anyhooo, both exterior and interior of the shop completely amazed me!!! It was soooo dreamlike and cute! The chairs, tables, decorations and the bakery machines were pastels ~ And I honestly do have a soft spot for things which are in pastel colours! Hehehee.

The theme of the baking class was Whimsical Tea Party. And it's so much so related to Alice in The Wonderland. With teapots, flowers, mad hatter and also the cupcakes~ As I know of it, it'll definitely be a basic vanilla cupcake base. So, I guess I have no problem with that. Just that..... it's of a different method and I, now, know how to make a moist cupcake! YAHOOOO~ 

No wonder the last time I did my chocolate muffin with the Mama, it didn't turn out great.... NOW I KNOWWWW.

Guys, those cupcakes above are the ones I made and designed.....
HAHAHAHAHHAAHAHAH! (I wish) 
Pretty, isn't it? Hence, we learnt making the basic cupcake and also the fun part... DECORATIONS!

The cupcakes were damn yummy... I think it was my group's cupcakes.. since we were just in pair. paired up with a 30-40 aged lady by the way. She's really friendly :) Although we kinda did wrongly or didn't completely mix well everything... hahaha! Opppsss.... They gave our cupcakes to the rest and it tasted greaaaaaatttt!!~ 

For your info, everyone gets to bring home 6 (whatever we made) cupcakes! That explains why our group's cupcake was given out to the rest. So-called "leftovers". 

Comes the decoration part. We had to make: 

1. Flower
2. Hat
3. Teapot

Yes, obviously, they made us do the easiest to the hardest decoration. 

• Flowers: They were a bunch of halved medium-sized marshmallows. They were then dipped into a bowl of colourful sugar EDIBLE crystals. Easy, right? You can do it too! 
• Hat and Teapot:  We made use of an edible sugar plasticine dough, which are called fondant. Fondant can be bought at bakery shops such as, Phoon Huat. For the methods of making them.. It is as simple as making the dough into a ball, and shaped them the way you want it. For the strips/ ribbon on a hat, you can just roll it out long and flatten them. :D However, it was tedious for the teapot tho... As it does need the stout and the handle. HARDEST I TELL YOU!! 

Taaadaaa~ Above are my cupcakes except that the yellow hat was made by the demonstrator. She's a lovely person, btw. So sweet, dearly and loving person.
Overall, it was a worth it and a fun lesson! Now, I can bake them without any worries that my cupcake will turned out bleaahh~ It never did honestly. hahahaha~~ BRAGGGGG!!!!

SIDE NOTE: Fyi, this shop was a dream come true for the owners of this shop (mother and daughter). They started off from an online shop.. and expanded and had their dreams come true! D'aaawwww~ I wished for that too :) 

You can order/ buy / learn how to bake by simply: 

• 6 Eu Tong Sen Street, The Central #B1-27E
• Singapore, Singapore 059817

Phone	6222 2972
Email	hello@littlehouseofdreams.com
Website	http://www.littlehouseofdreams.com

Bread Butter Pudding

In this recipe, I will be showing how to make bread butter pudding using butter croissant.Since I mentioned BUTTER croissant, this recipe does not require you to spread butter on the croissants/breads. Lesser work to do, right? Fabulous! And why croissant? Because it gives a much more better feel and taste when using croissant compared to normal breads. I would recommend to use croissants, definitely! No doubt, I myself do adore croissants!

Ingredients (Bread Butter Pudding):

• 1 litre whipping cream
•  1 litre Fresh Milk
•  240g Sugar
• 12 Eggs
•  2 tea spoon vanilla essence
•  12 pieces Butter Croissant
• Raisins   

Method:

1.  Preheat oven 10 140-150 degree Celsius. Slice butter croissant (I use Bonjour's-can be found in NTUC) diagonally.

2. Place croissant into the aluminium bake tray. (Arranging them in a way that they are compact to one another and taking up the sides of the tray). 

3. Add in fresh milk and whipping cream and mix them together.

4. In a separate bowl, crack eggs and mix them together.
5. Add in the vanilla essence to the egg mixture.
6. Thereafter, mix in the sugar little by little so that the sugar will dissolve into the egg mixture.
7. After mixing the egg and sugar together, pour in the milk and cream mixture into  the egg mixture. 
8. Make sure to slowly yet completely mix the mixtures together (shown below). 


9. Taking a spoon/ spatula, press the croissants lightly (to hold it into position) and pour in previous mixture onto the tray.
10. Thereafter, make sure your croissants are all soak into the mixture. Leave it to rest for 1-2 mins.
11. Meanwhile, sprinkle raisins (your choice) on top of the mixture. 
12.  Pop the big tray into the oven and bake for 25- 30 minutes until it turns out to be golden brown and crispy. 

Enjoy baking ! 

Chocolate Rice Cupcakes

Ingredients: 

250g butter

230g caster sugar 

240g self-raising flour 

50g chocolate rice (for mixture) 

40g chocolate rice/chocolate chips (for decoration) 

5 egg yolks 

5 egg whites

1 teaspoon vanilla essence 

1/2 teaspoon baking powder/soda 

1/4 teaspoon sodium benzoate 

Procedure: 

1. Preheat oven to 150 Degree Celsius. Prepare baking cups into cupcake/muffin pan/ baking tray. 
2. Sift flour, baking powder and sodium benzoate. 
3. Using electric mixer, beat egg whites until it rises slightly. 
4. Then, add in caster sugar little by little. Continue beating the mixture (increasing whisking speed slowly). Beat until soft peaks form. Try to flip it upside down to see whether it's mixed well. 
5. In a separate bowl, mix (using electric mixer) butter and vanilla essence until it turns slightly pale/white. 
6. Add in yolks one by one into the mixture while beating it. 
7. Then, add in all the dry,sifted ingredients into the butter mixture. Mix it slowly and for 1 minute.  
8. Using spatula and by folding method, combine both mixture together. Fold in mixtures unidirectionally. NOTE: Do not over mix. 
9. Afterwards, add in chocolate rice and fold in the mixture (around 4-5 folds). 





10. Now, fill 3/4 of the baking cups with mixture. You can even add in chocolate rice/chips for decoration. (Show below) 







11. Bake for 10-15mins until it's golden brown, crisp and try inserting a skewer through the centre til it comes out clean.  





12. Leave it for 5 mins on the baking tray and transfer on a cooling rack to cool. 

Instead of using small baking paper (for small cupcakes) , you can even use a baking muffin paper. And then, customise your own cupcakes with the help of instant icing (purchased in supermarkets/baking shop thing).
Look, I've done my own simple-still-ugly decoration for a birthday gift! YAY!

Enjoy~

Chocolate Chip Cookies

It's not one of the best cookies I've tasted so far. But no doubt, it gets people gobbling them down every seconds. So I'm proud enough that this choco chip cookies of mine is a popular choice for Hari Raya :) And honestly, other houses' cookies can beat these easily. Whatever, cookies come in many varieties~ Holla over while I share my tips on baking cookies.

Ingredients:

125g butter (for baking) + a few grams of butter (for greasing) 
100g caster sugar
100g brown sugar 
260g self-raising flour, sifted 
1 egg
1/2 teaspoon vanilla essence 
130g chocolate chips 
60g walnut (optional/ your choice of nuts) 

Procedure:

1. Grease your baking tray with the extra butter. Preheat oven to 150 Degree Celcius. 
2. With an electric mixer, beat the butter and vanilla essence. Then, slowly (lil by lil) add in caster sugar and brown sugar, beating them. 
3. Add in the egg and beat til it's well mixed. ( like below)



4. Now, with a spatula, add in the sifted flour into the previous mixture.
5. Using folding method, mix them together adding in chocolate chips and walnut (slowly so that the choco chips & nuts will be well spread - show below)

6. Using your hands(recommended), grab a few dough with your fingertips and shaped it into a circle-like shape. Place it on baking tray. 






7. After all doughs are done, take a fork and press at the middle of the cookie dough shown below. (To ensure the middle of the cookie is well baked)
8. Finally, they are ready to be baked! Baked around 10-15mins til it's lightly browned and crispy. 

Cornflakes Macaroon

As I've promised. Our homemade cornflakes macaroon  for Hari Raya. Yes, it's a must have kuih! hahaa. I had fun baking them with my mama and brothers. And seems like I'm getting the hang of beating those white eggs. It turns out pretty good , fluffy and has great outcome. Egg whites mixture are very important!
Below ingredients are quite in a huge amount. It fills like around 2 big bottles? So, if you wanna try baking them little.... You make half from this. Well, do your maths! hahaha.

Ingredients:

240g white eggs
440g caster sugar
400g Hershey chocolate chips (small)
280g cornflakes, crushed to small pieces (I used Kellogg's plain cornflakes) 
120g almond flakes/dessicated coconut (optional)
1 teaspoon vanilla essence
1 teaspoon salt

  Procedure:

1. Preheat oven to 150 Degree Celsius. Line paper cups onto trays. 
2. Separate your egg whites and egg yolks in a different bowl so that you might not accidentally add in egg yolk. BEWARE. 
3. So, egg whites in your mixing bowl and using electric mixer, beat it til it rises. 
4. Then,  add in caster sugar little by little. 
5. Continue beating the mixture (increasing whisking speed slowly). Beat until soft peaks form and try to  flip it upside down to see whether it's well mixed.  (Shown below)

6. Combine cornflakes, chocolate chips and almond flakes/coconut (optional) together.
7. Add the above into your egg white mixture.
8. Fold them together till it's all mixed well. (Note: Do not mix too long as it might liquify)



9. Using spoons, scoop and fill around 2/3 of paper cups. 
10. Bake them for around 20-30 mins till slighty light browned.
11. Cool on cooling rack. 

TADAAAAA!!! It's good.

JELLY WELLY IN MY BELLY

Ingredients: 

Konnyaku Jelly Powder
Water
Canned fruits (pineapple/longan/peach)
Konnyaku Flavouring (depends on the fruit you want)
Colouring (optional)

Procedures: 
servings: ~50 (depends on your moulding tray)

1. Have your fruits cut (if needed) and placed them in the moulding tray first. 
2. Now, pour 1250ml of water (if you want, add a few ml of canned fruit syrup for taste) into a pot. 
3. Pour and stir 250gm Konnyaku Jelly Powder gradually into the above mixture.
   Note: Keep stirring to prevent it from being jelly-fied. hehe. 
4. Control the fire / remove from stove , stir til bubble dissipates. 
5. Add in Konnyaku Flavouring and colour (optional). 
6. Pour mixture into moulds and leave it to cool.

Anyway, if you buy the jelly powder (which all instant food will have), there'll be instructions at the back. It's just that some people use different methods in between the cooking process :) Jellies are served best when it's cool. And especially under this Singapore weather ...... You gotta stay cool~

TOASTIES

Since instagram has greatly inspired me from variety and lovely delicious fooddssssss...
And shared recipes / way of making it....
I MADE HAM & CHEESE SANDWICH TOASTIES !!!!!!

Hehehhee. So cute !!! But you all need the traingular toaster for a lovely triangular shape. Which! Is my favourite best shape for a sandwich!!! FOREVER TRIANGLE ! :)

Taaada! I was almost late for school because of this. Should wake up earlier.... or maybe.... Just don't oversleep.... Coz I'll always wake up early but ended up... sleeping back. hehehe.
Ok, lemme share the method of making 'em ! :D MY FAVEE PART OF BLOGGING ! hehehehe.

Ingredients & Methods :  

Ham
Cheese
4 slices of bread
* you may want to customized your sandwich :)

Firstly, place the slice of bread to each of the triangular-shaped toaster side. Then, out your ham.... ingredients and all. Finally, blanket them with another slice of bread. (they,too, comes in pair). Hehehe.

I ain't sure about the time taken to make this. Becuase my toaster's on auto pilot mode. It'll just switched itself off when it's toasted :) Or maybe... yours might have the adjustments. Not sure~

 okkkkieeeeeeeeee. Til then xoxo.

CUSTARD CREAM PUFFS

Made this early in the morning. It was impromptu because man, i'm dying of boredom here at home :( So, my usual holidays consists of baking and school's starting soon. So taaadaaa!

Ingredients: (for the pastry doh)

3 small eggs
1 cup of flour
1 cup of water(tap)
2 teaspoons of baking powder
4oz butter
Salt

Procedure:

1) Sift flour and baking powder

2) Boil water with a pinch of salt
3) Add in butter til it dissolves and melts.
4) Then, add in sifted flour and baking powder.
5) Make sure you keep on stirring so that there's no powder form left.

*You will have something like this (below).



6) Off your stove fire and let it cool down a little.
7) Whle it's a little warm (not too cold), add in the eggs one by one.
8) Mix well and insert the mixture into a piping bag.

The process of getting a nice cream puff shape depends on individual. For mine, I just kept swirlinngg it ~ hehehe. It cxan be long shape or circular or long.. It's all up to you :)

9) In medium heat of 150 degrees celcius, bake it til it's fluffy and a little golden brown.

DON'T OVERBAKE IT. KEEP CHECKING ON THEM!

If it's successfully baked, it will be something like that (above). Well, yours might turn out waaaaay better than mine :)

___________________________________________________

Ingredients: (for custard cream)

1 1/2oz of custard flour
400 ml of condensed milk/fresh milk
1oz fine sugar
1 spoon of vanilla essence

Procedure:

1) Mix all ingredients together in a pot.
2) Cook it above normal heat (not too hot) til it's thick and all custarddyyy~

*Like below :)

So, there you go with your pastry doh and custard cream! Let the fun part begin~~ PIPING BAGS !!!!!!! :D
Pipe as much custard as you wish. Hopefullly it's not too sweet and not too plain, alright? Finally, do your finishing touches with icing sugar or nutella (like mine).

Try it~ Have fun baking ! :D