Sunday, 26 February 2017

Sourdough pancake

My friend CH gave me some sourdough starter the other day and I tried making sourdough bread.  Unfortunately I failed miserably.   

So yesterday, she decided to gave us demo on making baguette and sourdough bread.

It was a long day but really rewarding.  I had so much fun that I couldn't sleep.  Will blog on my new learning journey later on.

As for now, I took home some starter and combine with what I had previously, I turned them into Sourdough pancake.  This recipe does not use additional flour so it is really interesting.

Findings: The pancake is soft and fluffy but I find the baking soda a tad to strong to my liking.  As usual, son said just to load it up with maple syrup which is his favourite.  

Not sure if I reduced the baking soda, will it still gives me the same texture.  Will experiment it later on.

What you need:

454g fresh sourdough starter
1 egg
3 tbsp castor sugar
2 tbsp oil
1 tsp baking soda
2 tbsp milk

Melted butter for frying


Beat egg, sugar, oil and baking soda together.

Add in sourdough starter and mix until combined.

Add in milk to thin out to pancake batter consistency.  Add a little more if too thick.

Heat pan over medium heat, brush a layer of melted butter.

Pour batter and cook until golden brown. Flip and cook the other side.

Serve with jam or maple syrup.

Wednesday, 22 February 2017

Wintermelon with wolfberries sweet soup 冬瓜枸杞甜水

The weather has been really hot and I am getting migraine again.   Really miss that 20°C+ weather during my break.  

While I was in the market, I saw some really nice winter melon.  Remembering that it has a cooling properties, I got some home and turn it into a dessert for tonight's dinner.

Here is my Winter melon with wolfberries sweet soup 冬瓜枸杞甜水.   I have adapted this from one that I tasted in a party many years ago and what I like about this recipe is that it has no wastage.  Unlike if I only brew for a drink, I usually throw away the rest of the fruits.  For this one, I puree it and voila, it turned into a dessert. 

This time round, I added wolfberries aka goji to sweeten it further and I managed to get my kids to eat it since goji is good for eyesights.

Just love it being served cold.  A nice dessert to ends the night.

What you need:

2kg wintermelon (deskin and deseed)
1l of water
rock sugar to taste (I  use raw sugar)

1 handful dried goji
4 -5 pandan leaves


Cube winter melon to 1"X 1".

Add water and pandan leaves and boil for 30 mins.

Add rock sugar and adjust according to taste.  Continue to simmer till sugar melted.

Using a hand blender, blend the wintermelon.

Add in goji and bring it to a simmer for 10 mins until goji softens.

Serve either hot or cold.


Monday, 13 February 2017

Chocolate Fudge Cake

During a conversation with some friends, one of them mentioned about that famous Steam Chocolate Cake that was shared by Dralion many years ago.  Instead of steam, we wanted to try a baked version.

Thus, I consulted Dralion and she shared this baked version with me.  

Initially I was quite concern about the amount of liquid in this recipe but all turned out well.

Findings: The cake is moist and yet light and with good quality cocoa powder, this cake turned out really chocolaty and yummy.

Thanks A for sharing this wonderful recipe.  This might be another famous one that you shared for the steam chocolate cake back in 2006!

What you need:

300g plain flour
100g cocoa powder
1 tsp baking powder
1 tsp baking soda (I will reduce this to ½ tsp)

3 large eggs
360g castor sugar (I will reduce this to 300g)
1½ tsp vanilla extract

250ml evaporated milk
250ml corn oil
2 tbsp condensed milk

250ml boiling water


Preheat oven to 175°C.  Lined and greased a 8” square pan.  Half recipe will be 7”.

Sift plain flour, cocoa powder, baking powder and baking soda together.  Set aside.

Whisk eggs, castor sugar and vanilla extract on high speed until double in volume.

On low speed, add in evaporated milk, corn oil and condensed milk to the egg mixture, mix until well combined.

Add in flour mixture and whisk to combined.

Lastly pour in the boiling water and whisk until smooth. 

Pour batter pan and bake on the lowest rack for 40 – 1 hour. 

Cool cake in pan for 10 mins before transferring to cooling rack.