Thursday, 13 June 2019

Sugar free Soy milk

It has been a while I last made soy milk for my family and since I am going to the organic shop soon, I better finish up my pack of existing soy beans prior to the trip.

My hubby bought me a box of dates which I did not really like as I prefers Medjool dates.

To think of a way to finish up this box of dates quickly, I was wondering whether it will be a great idea to marry off these two.

Served it during our meal and I was surprised that my fussy son gave a thumbs up for it.  Only suggestion is that he tasted "particles" in his drink.  So next time. I will go through the muslin bag as for this serving, I actually set aside the remaining without dates.

Soy milk benefits:

protein, vitamin A, vitamin B-12, potassium, and isoflavones.

Dates benefits:

antioxidant, low glycemic, brain booster and yet maintain bone mass

So happy to be able to give a glass Sugar free soy milk to the family, seeing them happily drinking without a fuss. 

Soy milk recipe can be found here.

I added 25 dates (without pits) 


Monday, 27 May 2019

Molly's Egg Tart

Transition Post (2012)

One of the recipe that I wish to transition from my old blog to here is this Molly's egg tart from one of the website.

Overall, it is an easy recipe to attempt especially for beginner.   Should one day, my children decided to try, this will be the first one to attempt.

Thanks Molly.

Learning: The crust is rather dry in handling, a tablespoon more milk or water will be good.  The egg custard is good though but I didn't have enough egg mixture to fill in all my crust (save the remaining crust for another day).

Shape the crust thinner and fill the custard to near brim. (For my experience, mine is too little and the crust is too thick).

This is pretty similar to Hei Ma Ma's.  

What you need:

Egg Custard :

350g water
120g castor sugar
100g fresh milk
5 eggs


Place water and sugar in a pot and boil till sugar is dissolved. Let it cool completely.

Add milk into the sugar mixture and stir.

Lightly beat the egg and add into the above.

Mix well and strain the egg mixture.  Set aside.

Short Crust Pastry:

250g unsalted butter, soften
100g castor sugar 
1 egg
500g plain flour
1 tsp - 1 tbsp milk or water (I will add this if the dough is too dry)

Method :

Cream the butter and sugar till creamy.

Add in the egg and mixed well.

Lastly add in the flour and mix to form a soft dough. If the dough is sticky, you can add some more flour to mix till it is smooth and not sticky (add the flour a little at a time).

Mould into the small cupcake mould till the dough is used up

Pour into the prepared cup and bake at 160°C for 20-25 mins or till the crust is slightly brown.


Thursday, 23 May 2019

Green Tea Swiss Roll (Génoise)

I love green tea, unfortunately not the family.  So the only time I can practise Green Tea Swiss Roll will be, to bake and bring for a party.

I remembered I bought a bottle of Bakeable green tea powder but somehow I cannot find it anymore.  So I had to use the one from Korea which does not really give a nice colour to it.  Thus I have a add a little drop of green colouring.  Guess it is okay as I won't be feeding this to kids but adults only.

Learnings: I thought that this swiss roll using a Génoise base will be dry.  Though the cake is not cottony texture but it turned out really soft that I almost fear that I will not be able to roll it.  Luckily the thickness save the day.  In fact, this texture is very light, soft and moist.

This time round, I blitz the red bean into a paste and incorporated the whipping cream just to make into a paste. 

Perhaps next time, I will sieve the bean paste to give it a smoother texture.  Thanks J for your feedback.

Shared the remaining cake with the neighbour and she loves this.

What you need: 

150g eggs
60g castor sugar
40g cake flour
10g milk
10g honey
1 tsp matcha powder


Preheat oven to 190°C.  Lined a 10” pan.

Sift cake flour and matcha powder.  Set aside.

Whisk egg and sugar using bain marie method until mixture is lukewarm.  Remove.

Warm milk and honey in the hot water.

Continue to whisk egg batter until ribbon stage.

Sift and fold in cake flour.

Remove some egg batter and mix into warm milk mixture.

Pour milk mixture into the egg batter and fold well.

Pour into pan and spread evenly.

Bake for 11 mins.

Remove and cool on rack completely.

Place a piece of parchment paper over and flip cake.  Remove lined parchment paper.

Spread with frosting.


Monday, 20 May 2019

Fool proof Egg white Swiss Roll 简单蛋白瑞士卷

I baked this Egg White Swiss Roll 蛋白瑞士卷 few weeks ago and finds it nice so today I shall try again because the last time, I used a bigger pan and the layer is too thin for my liking.

I have been practising my swiss roll but yield no good result except for this recipe.  For my first attempt, I was delighted when it did not crack!!!  So today, I am doing it again just to be sure.

I lined the sweeten red bean to give it some design.  As for the filing, this has become my favourite as it does not melt easily and with less guilt too.

Learning: The texture is cottony soft and it is really easy to roll.  The sweetness level is just the right balance.

I was trying hard to cook the red bean whole and not mushy, thus the result was a little too hard.  I will need to try again and make it whole yet softer.  Thanks J for the feedback.  Appreciate it.

Am glad that overall, my gardening kakis like it.

What you need:

80g milk
40g vegetable oil
1 tsp vanilla extract

50g cake flour
30g milk powder

170g egg whites
45g castor sugar
½ tsp vinegar


Preheat oven to 150°C.  Line a 10" square pan.

Whisk milk, vanilla and vegetable oil until full combined.  

Sift in cake flour and milk powder.  Mix until combine.  Set aside.

In a clean bowl, whisk egg white, rum and vinegar till foamy. 

Slowly drizzle in sugar and beat until stiff.

Add in meringue to flour mixture and mix to loosen.

Fold meringue in 3 additions until incorporated.

Pour into baking pan.  Spread evenly.

Bake for 10 mins (cover with foil) and at 170°C for another 10 mins (without foil).

Remove from tray and cool on rack.

Trim edge and frost with whipping cream.

Roll and let it set in fridge before serving.


150g whipping cream
50g yogurt
20g icing sugar (to taste)


Thursday, 16 May 2019

Black Forest Swiss Roll

This recipe is really unique as it requires no flour, just cocoa powder.
I turned it into a Black Forest Swiss Roll because I had soak some cherries with brandy and wanted to clear it off.
Also thanks to my hubby's friend, SW for bringing home a bottle of kirsch for

Learning: The texture of this cake is soft and cottony.  The chocolate is also intense in this one.  Love it.

I did not crack this cake too badly. Only a small section was affected so I am pretty pleased with it.

I shared this with my neighbour and she said it was yummy.  Glad that she enjoyed it.
What you need:

3 egg 
70g castor sugar

2 egg whites (65g)
35g castor sugar

50g cocoa powder
12g butter
12g milk


150g whipping cream
50g yogurt
1 tbsp kirsch
Soaked cherries


Sift cocoa powder.  Set aside.

Over bain marie, melt butter and milk to 60°C.

Preheat oven to 190°C.  Line a 10” baking pan.

Place bowl into the warm water and whisk egg yolks and sugar (about 50°C).  Remove.

Continue to whisk until ribbon stage.

In a clean bowl, whisk egg white and sugar until firm peak.

Sift cocoa powder into the yolk batter.  Fold to 80%.

Add in melt butter mixture.  Fold well.

Remove 1/3 of the meringue and transfer the remaining meringue into the batter.  Fold well.

Pour into pan and even out.

Bake for 12 mins or until cooked.

Remove and cool on rack.  Peel off baking paper.

Frost and roll.

Chill for an hour or 2.


Whipped cream and yogurt until stiff.

Add in kirsch and give it a quick whisk.  

Chill until ready to use.


Sunday, 12 May 2019

Easy Strawberry Tart

We enjoyed this Easy Strawberry Tart so much that I have to make one for my mom on Mother's Day.

Though it uses digestive biscuit, the crust is so unlike the usual oily based feel.  It stays crispy for a long time as well.

A good thing is that I managed to get really big and juicy strawberries yesterday.

To all mothers out there, 
Happy Mother's Day!

What you need:

52g digestive biscuits
52g cake flour
1.5 tsp castor sugar
a pinch of salt
13g unsalted butter

35 instant custard powder
87g milk
25g whipping cream
1/2 tsp kirsh

A punnet of strawberry
pistachio, chopped


Preheat oven to 180°C.  Prepare a 15 cm tart mould.

Melt the butter and let it cool.

Place digestive biscuits in a blender and blend to fine.

Combine biscuit crumb, cake flour, salt and melted butter.  Mix until crumbly.

Transfer to tart mould and press firmly and evenly.

Bake for 10 mins or until golden brown.

Transfer to rack to cool completely.

Cut strawberries into slices.

In a bowl, mix instant custard powder and milk until thickens.

Add in whipping cream and kirsh and mix until smooth.

Transfer to cool tart crust and spread evenly.

Arrange strawberries round it.

Brush a thin layer of honey.

Sprinkle chopped pistachios.



Thursday, 9 May 2019

Chocolate Marshmallow Biscuit 雪Q餅 (3)

My girl loves this Chocolate Marshmallow Biscuit.  I have done twice on this and today, I shall make a chocolate version.

What you need:

150g biscuits
150g marshmallow
40g butter
60g cranberries
50g milk powder
30g coco powder


Melt butter in a non stick frying pan.

Add in marshmallow and mix until it melts.  

Add in coco powder, ½ of the milk powder and mix roughly.  Remove from heat.

Add in biscuits and cranberries and the remaining milk powder. 

Mix evenly.

Transfer to greased pan and compressed into slab.

Cool and then cut into pieces.