Wednesday, 1 October 2014

Suri Cupcake

I wanted to bake something for my daughter's breakfast. Then I saw Suri shared this vanilla cupcake recipe on FB group.  Hers was a super easy recipe to attempt.  Now I shall call this Suri Cupcake.

Bingo, I don't have to stimulate my brain cells anymore! and thanks for sharing this.

Findings: The cupcake is really moist indeed.  The softness is more spongy like.   It doesn't have fine crumbs as in cakes as I guess the higher percentage of baking powder used.  I find the sweetness is just right for my family.  The beauty of this recipe is that it is very easy to put together.  

It is not suitable for baking it in the air fryer as the batter is very watery.  I will suggest you bake it in the traditional way and that is by using the oven.

Overall, this recipe is still a keeper.

What you need:
yield 9 small cupcakes

78 castor sugar
77g cake flour
3g baking powder
1g baking soda
2 eggs
½ tsp pure vanila
57g coconut oil
¼ cup buttermilk**


Preheat oven 180°

Mix flour, baking powder and baking soda set aside.

Mix oil, eggs, sugar and vanilla.

Mix in half buttermilk and half flour and half milk and half flour, till all completely mix.

Bake for 15 min.

** Homemade buttermilk : use ¼ cup fresh milk with ¼ tsp white vinegar. Let it sit for 10 mins


Tuesday, 30 September 2014

Cheng Tng 清汤

The weather had been seriously humid and I am already feeling that the yin and yang imbalance.  My digestion is also affected so decided to make a pot of this to cool off the body.

It is hard to come by authentic Cheng Tng 清汤, many dessert stalls use the short cut method and adding unnecessary stuff inside.  When my son was really young, he took his phonic lesson from one of the houses in Bedok and thus this Cheng Tng stall was our to go to nearly every week.  So I am taking that as a benchmark and found this recipe.

Then again, you can adjust the following ingredients to your liking but I would say this list of ingredients are a good guide to an authentic Cheng Tng 清汤.

Please note that Pang Da Hai 大海 is very cooling and not suitable for pregnant woman.  A tsp of it before serving is sufficient.

You can buy this in Sheng Siong Supermarket.

Source: Here

What you need:

50g pearl barley 薏米
25g white fungus 白银耳
20g lotus seeds 莲子
50g dried longan 桂圆
80g gingko nuts, ready cooked 白果
6 red dates 红枣
4 – 5 seeds of Pang Da Hai 大海 (also known as Sterculia lychnophora)
2 pcs of dried persimmon, cut into thin slices柿饼
Cane sugar to taste甘蔗糖 (I used two slabs)
2 knots of pandan leaves班兰叶
2.8l of water


Soak white fungus and dried lotus seeds separately in hot water for 10 mins to soften.  Trim white fungus into small buds and remove the hard stem.  Set aside.

For the lotus seed, remove the pith to prevent the bitter taste.  It is toxic if you consume too much of the pith too.

Rinse pearl barley and add in the 1.8 l of water.  Bring to boil.

Add in white fungus and continue to simmer over low heat for 15 mins.

Soak Pang Da Hai in warm water unti the seeds split open, remove the outer shells and all the stem.  Only want the soft jelly substance.  Discard water and set aside.

Add in lotus seeds, dried logan, red dates and gingko nuts with pandan leaves and cook another 20 mins until all the ingredients soften.

Add cane sugar to taste.  Turn off heat.

Before serving, add in Pang Da Hai and dried persimmon.

Serve either warm or cold.

I am submitting this post to Asian Food Fest #11 Sept 2014 : Singapore hosted by Life can be Simple.


Sunday, 28 September 2014

Korean Baked Mochi Ball (Premix)

I wanted some snacks and since I still have a box of this Korean Sesame Tapioca Bread premix (Baked Mochi Ball) sitting in the pantry, I might as well clear it off.  I hardly uses premix and it definitely not my intention to use premix but I had given up getting the texture that I wanted with this Baked Mochi Ball.  So when Hubby went to Korea, he bought this for me knowing that I like mochi.

To me, this is on the heavier side of my favourite Baked Mochi Ball but I won't rule this out if I have a craving for it.  As it is really easy to churn out and by using my air fryer, it is even faster.

Initially my daughter refused this snack but after asking her to try a bite, she got hooked.

What you need:

1 box Sesame Tapioca Bread Mix (there are two sachets)

1 egg
89g milk


Preheat oven to 180°C.

Empty 1 sachet of premix flour into a mixing bowl.

Make a well in the centre and add in one egg.

Add in 90ml of milk.

Beat until it becomes a smooth batter.  If too thick, add a little milk.  It should be like a cookie dough.

Scoop using an ice cream scoop.  Space them apart.

Roll them into a ball

Bake for 30 - 40 mins.  Observe closely to prevent burning.

Noted: by airfryer - 160°C for 10 mins