Recipe: Granola

Posted by vivien | Recipe | Sunday 20 September 2015 11:28 pm
4,340 Total Views


It is all about the skill of getting all toasted and crunchy without burning. Also dried fruits to put in last 5 minutes of baking, can be added without baking as well else the fruits will be rock hard and burnt due to high sugar content

Yum~ best when eating with yogurt, i like mine with Marigold low fat strawberry/peaches, not the fat free ones.

50g ground almond
27g dessicated coconut
64g almond/pecan/walnut, break into small pieces
35g sunflower seed
70g old fashion rolled oat
70g pumpkin seed
1 – 2 teaspoon cinnamon powder
three quarter teaspoon sea salt
37g raisin <dried fruits to put in last 5 minutes of baking, can be added without baking as well>
32g dried apricot <dried fruits to put in last 5 minutes of baking, can be added without baking as well>

Wet ingredient:
45g coconut oil
54g gula melaka, can be substitute with brown sugar, even better with maple syrup
1-2 teaspoon vanilla


I normally make double portion, above pic is for double portion. Mix the dry ingredient well and wet ingredient well separately, then combine the two.

bake in 150 Celcius for 45 minutes, remember to toss the ingredients around every 15 minutes else it will burn on the sides and underneath.


Recipe: Chinese pan fried turnip cake

Posted by vivien | Recipe | Monday 31 August 2015 11:08 am
5,815 Total Views


above is cooked mixture before steamed


472g grated daikon/chinese turnip

141g rice flour

141g wheat starch

19g cornflour

472g water

3 shallot, diced finely

38g dried shrimp, 4 tablespoon, chopped finely

half teaspoon salt

– must use shallot for best flavor, onion just don’t cut it. For this time, i am using Indian shallot, wonder what the more expensive variety of shallot like rose shallot or thai shallot will bring…

– many recipes specifying to use sugar, which i find is not really necessary, you can add half teaspoon sugar to this recipe if you want


1. Combine the flours and water to form a slurry.
2. Over medium heat, in a wok or pan large enough to contain all ingredients, saute shallots under slightly golden, add shrimp and cook for a 2-3 minutes. Fry the dried shrimp till bubbly and very crispy add good flavor!
3. Add radish and cook for a further 3 minutes, remember to cook the radish through else the end product will end up wet and crumbly for water which comes out from radish during steaming or pan frying process.
4. Stir the flour mixture and add to the wok. Cook unit it thickens, stirring constantly.
5. Tip contents into an oiled loaf tin or 9 inch round tin.
6. Steam for 45 minutes until cooked through.


I have tried 3 recipes of pan fried radish cake recipe, this out turns out the best. The other 2 radish cake turned out too soft. This out turns out just ok, soft without breaking up too much, and this recipe using the most wheat starch in ratio with rice flour, the other 2 recipes using much less wheat starch which could be the cause of too-soft-texture.


pan fry


pan fried

This post is linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum)  organised by Fion XuanHom’s Mum Kitchen Diary) and hosted by May (厨苑食谱).


Recipe: Cream Puff

Posted by vivien | Recipe | Saturday 1 August 2015 9:30 pm
8,015 Total Views


cream puff testing, i have used MIB-Malaysian Institute of Baking’s recipe and also king arthur’s recipe. In a way, i prefer king arthur flour’s recipe which yields puff which is slightly more dry and crunchy with less eggy softness






Recipe: Wholemeal bread

Posted by vivien | Recipe | Saturday 6 June 2015 11:31 am
11,628 Total Views


Using recipe from Malaysian Institute of Baking (MIB), i had a go at making wholemeal bread using bread machine as i only have a small hand mixer only suitable for cake mixing and definitely not for bread making, putting all wet ingredient into the bread machine, and topping with all dry ingredient


weighing butter


take the dough out from machine, and shape it into a pullman loaf pan




looked wet and not brown enough


whole loaf


cross section, overall i find using bread machine may not have developed the gluten network enough, it is still okay though, can make again.


Recipe: Perfect Cheesecake

Posted by vivien | Recipe | Monday 9 March 2015 12:19 am
13,742 Total Views


Recipe from SimplyRecipes

I halved the recipes and make it into 6 -inch round cake and about eight muffin size small-cakes, below the portion used.

200g Munchy’s brand malt-milk cookies
Pinch of salt
70g melted butter

500g cream cheese
135g sugar, can be further reduced, maybe 100g will do
pinch of salt
1 tsp vanilla
2 large eggs
80g sour cream
100g whipped cream

For topping:
130g sour cream
10g icing sugar, can be further reduced, maybe 7g

When i first tried the cheesecake made in muffin size, it taste quite perfect. Whereas on the next day, i ate from the 6-inch cake round for a birthday party, it feels quite cloying, maybe this cake has to be quite cool to be good? For the picture above, the sour cream topping looks to be “melting” from the surrounding heat as we had move the cake around a bit while bringing it to a birthday party.

Since making this cake, i have made cheesecake using another recipe which uses lemon juice instead of sour cream, i find the lemon cheesecake taste quite good, so don’t think i will be making this sour cream version again as sour cream is quite expensive here.


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