Recipe taken from Lottie + Doof. Above is metric amount for this recipe

All mix up, the consistency is dry, already have 3 batches baking in the oven when i took the above photo

Sea salt to be sprinkled above each cookie before baking

first batch

2nd and 3rd batch, it helps to have 2 ovens, so much faster when baking cookie, muffin, cupcakes etc.

It is so different from how i imagined it will turn out, mine is quite cakey and thick instead of thin & crispy, but 2 of colleague seems to love it.

Recipe taken from Confessions of a City Eater. Above is before baking, need to bake 20 minutes in 180 Celcius/350F

Due to i am more use to gram instead of cups measurement, below are the converted amount which i used

245 gram of flour

260 gram of sugar (originally recipe stated 2 cups of sugar which is about 350gram sugar <1 cup caster ~ 175gram>, cupcake i made is really not sweet enough, some may like it this way, but i find can increase the sugar a bit)

120 gram cocoa

230 gram yogurt which is strained on a cheesecloth for over 12 hours in fridge(from 2 small container of yogurt) to substitute sour cream, reason of leaving it on cheesecloth is so that the consistency will be thicker to resemble sour cream

110 gram of cooking oil

250 gram of guinness stout (1 can of guinness stout i weight it to be 300gram including the weight of can, so pour till only 50gram left in the can)

Guinness stout and others after putting the first batch of cupcakes into the oven, time to rest and take some pic 😛

after 20mins in 180 Celcius, flip the pan inside out halfway to even out heat on the cupcake.

about 25 of them

Overall, the Guinness stout taste is very subtle. However, could it both the beer and yogurt which make this cupcake very moist and with light texture. A keeper for its texture, not so much for the flavour, it is quite a light chocolate cake, not a decadent one.

Ingredients for making tapioca cake: pandan leave (screwpine leaves), santan (coconut milk) and tapioca. Not in picture are sugar, salt and egg. Simple isn’t it? Recipe taken from kitchen tigress.

Above is 1.08 kg of grated tapioca, took me half an hour to grate it. From 1.4kg of whole tapioca.

mixed with 2 eggs, 500ml santan(from half a coconut), 270g sugar(i find can use less sugar, around 250g), 1/2 tsp salt and pandan leave(optional). Just crumple the pandan leave and stir it for a while in above mixture, take out the pandan leaves after that

After 1 hour 30 minutes baking in 170 Celcius.

Yummylicious. For 1 kg of grated tapioca, can use less than half a coconut next time as the coconut flavour kind of overpower the tapioca aroma.

Dinner at a restaurant near Paramount Garden Giant Supermarket

Cockles (Si2 Hum1) is surprisingly quite good and meaty. These are the giant cockles, not those small ones on curry mee.

Steamed fish is nothing to shout about

Address: Woh Fung

Taman Paramount

A bustling and popular Ipoh hor fun restaurant in TTDI, on the row of shop next to TTDI morning market

Find it mediocre

Tasted normal as well

Post by other blogger:

gila makan

Jean

hApPy HaPpY