Matcha Marble Cake 抹茶大理石蛋糕


This is a small cake that I've baked last week for afternoon tea. The marbling effect looks very pretty and also brightens up the cake. Personally I like this cake because of its soft crumb and it was very fragrant with the combination of honey and matcha powder. Due to its petite size, we polished off the cake quickly with second helpings.


Matcha Marble Cake

      3 egg yolks (70g each)
      20g caster sugar
      1/2 tbsp honey
      40g corn oil
      100g natural yoghurt
      40g plain flour
      40g rice flour
      1/2tbsp matcha powder mix with 2 tbsp hot water into paste

      3 egg whites
      55g sugar

 Whisk the egg whites to this stage - glossy and upright peak

  • Preheat oven to 160 deg C. Prepare a 17cm chiffon tube non grease pan or use 15cm round cake pan. line with baking paper at the bottom.
  • In a large bowl, mix egg yolks, sugar and oil together, mix well with a hand whisk. Add yoghurt and honey into it, mix well till smooth. Sift in plain flour and rice flour, mix well.
  • In a clean mixing bowl, whisk egg whites till frothy, gradually add in sugar. Continue whisk egg whites till peak form.
  • Fold egg whites gently into the yolk mixture in 3 batches until combined.
  • Divide batter into 2 bowls. Add matcha paste into one portion of the batter, gently fold well with a rubber spatula.
  • Spoon plain and matcha batter alternatively into prepared pan. Gently shake the cake pan a little and use a skewer inserted into the batter to create swirl patterns.
  • Bake for about 30-35 minutes. Leave cake in pan till completely cool before slicing.


      3个 蛋黄 (鸡蛋约70克一个)
      20克 细糖
      1/2汤匙 蜂蜜
      40克 玉米油
      100克 天然酸奶
      40克 普通面粉
      40克 粘米粉
      1/2汤匙 抹茶粉 + 2汤匙热水,搅拌成面糊

      3个 蛋白
      55克 细糖

  • 预热烤箱摄氏160度。准备一个17cm戚风模或一个15cm圆形蛋糕盘底部铺纸。
  • 将蛋黄,糖和油放入大碗里混合均匀。加入酸奶和蜂蜜,再搅拌均匀。筛入粉类,拌匀即可。
  • 在另一个干净的碗,将蛋白搅打至起泡沫,分次加入细糖,打至硬性发泡。
  • 将蛋白霜与面糊翻轻轻的拌均匀。
  • 面糊分成两份。一份与抹茶面糊翻拌拌匀。
  • 原味面糊和抹茶面糊交叉放入模子中。然后轻轻摇动烤盘,用竹签扎入面糊内随意画圈圈使得面糊呈现交错绿白花纹。
  • 放进预热烤箱烤约30-35分钟即可。让蛋糕连烤盘一起待凉便可享用。

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Red Bean Soup with Sago 红豆西米露


Cooked this simple Red Bean Soup dessert in the hot and humid afternoon which would be ideal for my family. I blended the cooked red beans coarsely to form a watery mixture and added sago pearls. The texture was very smooth and had a subtle sweetness to my liking. According to the Chinese medicines, red beans are good for replenishing the blood and getting rid of excess liquid in the body (补血;治水肿), and homemade is definitely much better compared to the ones that are sold at dessert stalls.

Red Bean Soup with Sago 

      285g red beans (1.5 cup) - can add up to 300g
      2 litre water
      5 pandan leaves, tie into knot or use 1 small piece of dried tangerine peel
      180g rock sugar (about 3/4 cup) or to taste

      100g sago pearls (tapioca pearls) (3/4 cup) - can use larger sago pearls for more chewy bites
      2litre water

  • Rinse red beans and put pandan leaves and water together into pressure cooker. Lock lid in place
  • Boil the red beans and water to required pressure then turn to medium low heat. Cook red beans for 45 minutes. Turn off heat, allow pressure to come down naturally, about 15 minutes.
  • In the meantime, rinse the sago 2-3 times and put into a pot of water. Bring to boil for about 5-8 minutes. Stir the sago pearls a few times to prevent them sticking to the pot.  Then off heat , stir the sago again. Cover with a lid for 10 minutes until the sago pearls become translucent. Rinse with running water for a few times. Set aside for later use.
  • Discard  pandan leaves.Then transfer cooked red beans and liquid into the liquidizer in 2-3 batches and blend the red beans coarsely not fine.
  • Return blended red bean soup into pot. Heat up and add rock sugar to taste, stir till sugar dissolved.
  • Lower heat and add the cooked sago in batches, stir until sago separated and it is done.
  • Serve hot immediately or chill the dessert in the refrigerator before serving.


      285克 红豆 (也可以用到300克)
      2公升 水
      180克 冰糖或适量

      100克 西米 (可以用大粒的西米,吃起来更有QQ的感觉)
      2公升 水

  • 红豆洗净沥干和香兰叶一起放入高压锅内加上水。盖紧锅盖。
  • 让锅内水煮开了,转入中小火煮45分钟。熄火,等待高压锅内冷却约15分钟,就可以打开锅盖。
  • 期间把西米放入筛网用请水冲洗沙谷米2-3次。放入锅内和水一起煮5-8 分钟。要不时搅拌西米避免粘锅底烧糊。熄火再搅一下盖上盖,静置10分钟至西米完全透明。然后倒入过筛网,再用请水冲西米,备用。
  • 拿掉高压锅里的香兰叶。分次将红豆和烫汁放入搅拌机中打碎, 红豆不要打太烂。
  • 然后再把红豆和烫汁倒入另一个锅内煮滚,加入适量冰糖搅至融化。
  • 转入小火分次加入煮好的西米,搅至西米散开便可。
  • 红豆西米露可趁热吃或待凉放入冰箱冷冻后才享用

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Fig Honey Lemon Cheesecake 无花果蜂蜜柠檬芝士蛋糕


Figs are sweet and rich in taste and they are wonderful source in calcium, iron, magnesium, potassium and full of dietary fiber.  Fresh figs should be consumed within 2-3 days as they will perish easily once ripened. After eating some of the figs, I quickly used the leftovers to bake this beautiful light and zesty cheesecake. This fig cheesecake blended very well with honey and lemon sauce which I drizzled on top. My family and even my friend also gave their thumbs up for this wonderful dessert!

Fig Honey Lemon Cheesecake

Ingredients: Line and grease a 8 inch round cake pan         
100g marie biscuits,crushed
80g melted butter
  • Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add the butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the pan in the fridge to for later use.
Cheese filling
250g cream cheese
20g sugar
65g dairy whipping cream
1/2 tbsp honey
1/2 tsp vanilla extract
3/4 tbsp lemon juice
zest from 1 lemon
3 egg yolks (70g egg)

3 egg whites
35g sugar

Honey Lemon Sauce
70ml water (1/4 cup)
1/2 tbsp honey
1/2 tbsp lemon juice or to taste
2 tsp cornstach + 2 tsp water as thickening

Bring honey lemon sauce ingredients to boil and add cornstarch solution to thicken, stir well. Set aside to cool.

10 fresh figs, top removed, rinse well and wipe dry

  • Cut 4 pieces of figs in wedges (1 into quarter) and place in the prepared cake pan.
  • Cream the cheese and sugar together at low speed. Gradually pour in whipping, beat till smooth at medium speed. Continue beating and add honey, vanilla extract, lemon juice and zest, mix well .
  • Add egg yolks one at a time and beat until all combined. Transfer cheese mixture to a large bowl.
  • In another clean bowl, whisk egg whites till foamy. Add sugar in batches and whisk to peak form. Use a rubber spatula to fold egg whites to cheese mixture in 3 batches.
  • Gently pour cheese mixture into prepared cake pan.
  • Steam bake at preheated oven at 160 deg C for about 1 hour. It should feel set, but not rigidly so
  • Remove cheesecake from pan after cooling.
  • Spread a layer of honey lemon sauce on to cheesecake and chill in the refrigerator for about 5 minutes.
  • Cut the remaining 6 pieces of figs into wedges (1 into 6). Place fig pieces on top of cake and drizzle honey lemon sauce over it.
  • Chill cheesecake for several hours before serving.

  • 将饼干放入保鲜袋中,用擀面棍压碎饼干,然后用手把饼干碎与融化牛油   抓匀,压入烤盘底部,压平压紧。铺好饼干后,放进冰箱备用。
    20克 细糖
    65克  动物性鲜奶油
    1/2汤匙 蜂蜜
    1/2茶匙 香草香精
    1/2汤匙 柠檬
    1粒 柠檬皮屑
                         3个 蛋黄(我用70克鸡蛋) 
                               3个 蛋白
                               35克 细糖
     70毫升 清水 (1/4杯)
     1/2汤匙 蜂蜜
     1/2茶匙 柠檬汁或适量
     2茶匙 玉米粉 + 2茶匙水,混合均匀 


     10个 新鲜无花果,去蒂洗净,抹干

  • 先把4个无花果切成4等分=16分。铺排在烤盘内。
  • 用电动打蛋器以底速度搅打奶油芝士和细糖。慢慢的倒入动物性奶油,用中速度搅打至顺滑。然后加入蜂蜜,香精,柠檬汁和柠檬皮屑搅匀。
  • 加入鸡蛋,一个一个下,搅打至均匀,然后倒入一个大碗里。
  • 再另一个干净大碗,把蛋白打至起泡,细糖分次加入, 打致硬性发泡。
  • 蛋白霜分3次拌入奶油芝士糊里,用刮刀翻拌均匀。
  • 然后轻轻的倒入准备好的烤盘内。 
  • 用水谷方式烤约60分钟或蛋糕烤到刚刚便硬即可。
  • 蛋糕冷却后脱模。
  • 涂上一层蜂蜜柠檬酱在蛋糕上。放进冰箱冷冻5分钟。
  • 将剩余的6个无花果切瓣 (1个切成6瓣)。铺排在蛋糕上,滴上蜂蜜柠檬酱在无花果上即可。
  • 再收进冰箱冷藏数小时便可享用。

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Fruity Popsicles 水果冰棒


These refreshing fruity popsicles are simply made with fresh orange juice, blueberries and strawberries. It's so easy to make without much effort. I'm sure everyone of you will enjoy making them at home for your family especially in this scorching hot weather.

Fruity Popsicles

      500ml freshly squeezed orange juice
      1 tbsp lime juice
      3-4 tbsp sugar to taste
      fresh blueberries & strawberries, whole or cut half

  • Combine orange juice and lime juice in a  measuring cup. Add sugar to taste, stir till dissolved.
  • Pour juice into ice pop moulds to half full. Drop in few blueberries and strawberries and freeze for 30 minutes till partially frozen. Then fill up the remaining juice and insert ice pop sticks.
  • Freeze the popsicles for at least a few hours or overnight.

      500毫升 鲜榨橙汁
      1汤匙 酸柑汁
      3-4汤匙 细糖

  • 将橙汁和酸柑汁混合在量杯子里。加入适量的糖,搅至糖融化。
  • 橙汁倒入模子内至半满。加入适量的蓝莓和草莓。然后放进冰箱冷冻室。冷冻30分钟至半凝固,才把剩余的橙汁倒满。扎入冰棒棍。
  • 再收进冰箱冷冻冰室,冷冻数小时或隔夜即可享用。

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Bacon Potato Muffins 培根马铃薯玛芬


This savoury potato snack is great for family gathering or party as they are served in individual cupcake cases or muffin cups. You can prepare them one or two day ahead and reheat in the toaster oven before serve or even perfect for grab and go breakfast.

Bacon Potato Muffins

      Ingredients: muffin pan line with 11 cupcake cases
      500g potato, skinned and chop half 
      1 onion, chopped
      100g bacon, cut to small pieces
      3 tbsp plain flour
      1 tbsp garlic, chop finely
      100g mozzarella shredded cheese
      4 eggs, lightly beaten
      1/2 tsp salt
      pepper to taste
      extra mozzarella shredded cheese for topping

  • Boil the potatoes in a pot of water with little salt till soft, about 20 minutes.
  • In the meantime saute chopped onion with oil until soft, dish up. Fry bacon pieces in the same pan without oil until browned, dish up onto a kitchen paper to absorb excess oil.
  • In a large bowl, mash potatoes with a fork, leaving some chunks behind.
  • Add onion, bacon pieces, garlic, flour and mozzarella cheese, combine well.  Add beaten egg, mix well with salt and pepper. 
  • Then spoon evenly into cupcake cases or muffin cups.  Sprinkle more mozzaralla cheese and pepper on top.
  • Bake at preheated oven 180 deg C for 20-30 minutes until golden brown.

     500克 马铃薯,去皮,切半
     1个 洋葱,切碎
     100克 培根,切小
     3汤匙 普通面粉
     1汤匙 蒜茸
     100克 莫扎里拉奶酪丝
     4个 全蛋,大撒
     1/2茶匙 盐

  • 将马铃薯放入沸水里,加入少许盐,煮熟致软约20分钟。
  • 期间用适量油将洋葱少软,盛起。接着炒培根至香脆,无须加油。然后放在厨房纸上吸干多余的油份。
  • 用叉子把马铃薯压烂, 无须全压烂,留一点块状比较好吃。
  • 加入洋葱,培根,蒜茸,面粉和莫扎里拉奶酪丝,稍微拌匀。倒入鸡蛋,盐和适量的胡椒粉,混合均匀即可。
  • 然后平均分配马铃薯料到纸杯里,再撒上适量莫扎里拉奶酪丝及胡椒粉。
  • 放进预热烤箱以摄氏180度烤约20-30分钟至表层金黄色即可。

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Pear Galette 香梨挞


When you're running out of time and have no idea what to bake for an afternoon tea, do consider this Pear Galette or Pear Tart.  This is a very simple recipe consisting of some almond meal with some apricot jam as the filling.  Other than pears, you can also replace with apples if you prefer. The sweet aroma of the sliced pear together with the flaky crust are enough to make your family fall in love with this deceptively tasty treat.

Pear Galette

      2 sheets Frozen puff pastry (thaw pastry in fridge before use)
      8 tsp apricot jam
      8 tsp almond meal (ground almond)
      2-3 pears, peeled, cored and sliced
      natural raw sugar to sprinkle

  • Preheat oven to 200 deg C. Line a baking tray with baking paper.
  • Cut the pastry into require size and place on the lined baking paper.
  • Spread 1 teaspoon of the apricot jam on each square, leaving 1.5 cm border. Sprinkle the ground almond over jam.
  • Arrange the sliced pear on the top and sprinkle with raw sugar. Bake for 20-25 minutes, or until the pastry is puffed and golden. Serve warm.

      2大片 冷冻酥皮 (在冰箱冷藏室下解冻)
      4茶匙 杏脯果酱
      4茶匙 杏仁粉
      2-3个 香梨,去核去皮,切片

  • 预热烤箱至摄氏200度。烤盘上铺纸。
  • 将酥皮切成所需要的形状,铺放在烘焙纸上。
  • 涂上一茶匙果酱在每一片小酥皮上,周围留出1.5cm的宽度。 然后撒上大约1茶匙杏仁粉在果酱上。
  • 铺上香梨片。表面撒上适量的遮糖。烤约20-25分钟或至酥皮整体变金黄色和膨胀便可。
   ** 用杏脯果酱和香梨,配上酥松的挞皮香而不腻,很适合和家人一起享受下午茶。

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Chocolate Ganache Cake 巧克力伽纳彻蛋糕


This light and soft Chocolate Ganache Cake looks pretty after some simple decoration. I actually used a chiffon cake recipe to bake this round cake instead of using a chiffon tube pan. The cake came out nicely after baked without much cracks on top. Then I sliced the cake into 3 and frosted the cake with ganache cream. You can also just frost the whole cake with ganache cream without slicing it and the result will be equally good.

Chocolate Ganache Cake
      3 egg yolks (70g egg)
      35g corn oil
      60g fresh milk
      80g semi-sweet chocolate
      1tsp vanilla extract
      15g cocoa powder
      35g plain flour
      1/4tsp baking powder
      1/4tsp baking soda

      3 egg whites
      40g sugar
      1/2 tsp lemon juice or 1/4 tsp cream of tartar

  • Melt chocolate in a double boiler and stir till smooth, set aside to cool.
  • In a large bowl, beat egg yolks lightly with a hand whisk, followed by oil, milk and melted chocolate. Add vanilla extract, stir well.
  • Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till combined and smooth.
  • Whisk egg whites at low speed till foamy, add lemon juice into it. Then gradually add in sugar and beat at medium high speed to stiff peak.
  • Lastly fold egg whites into the yolk mixture in 3 batches till well combined.
  • Pour the batter in a 7 inch removable cake pan. 
  • Bake in preheated oven at 165 deg C for about 50 minutes at 2nd lower rack in the oven.
  • Invert cake pan immediately and let to cool down completely after baked,

      Ganache cream
      250g semi-sweet chocolate, chop to pieces
      200g dairy whipping cream
      30g butter
      1/2 tsp vanilla extract
      1tbsp Kahlua liqueur or rum (optional)
  • Combine chocolate pieces, butter, vanilla extract and whipping cream in a sauce pot. Bring to a boil at med low heat. Off heat and stir chocolate mixture to smooth. Add Kahlua liqueur and stir well. Leave to stand 10 minutes before frosting.

      Assemble cake
  • Cut away the top of the chocolate cake to slightly flat. Then cut cake into 3 slices.
  • Place one slice of cake on a cake board. Spread ganache cream on top and cover with the 2nd piece of cake over it. Spread ganache cream again followed by the 3rd piece of cake on top.
  • Lastly frost the whole cake with ganache cream evenly and chill the cake in refrigerator for 15 minutes. Then decorate the cake as desired.

      3个 大鸡蛋 (全蛋约70克)
      35克 玉米油
      60克 鲜奶
      80克 苦甜巧克力,切碎
      1茶匙 香草香精
      15克 可可粉
      35克 普通面粉
      1/4茶匙 泡打粉
      1/4茶匙 苏打粉

      3个 蛋白
      40克 细糖
      1/2茶匙 柠檬汁或1/4茶匙 塔塔粉 

  • 将巧克力碎隔水煮溶,搅拌至滑,备用。
  • 蛋黄打散,加入油,再拌入牛奶和溶化巧克力,混拌均匀。
  • 将所有粉类筛入蛋湖内并搅拌成巧克力糊。  
  • 蛋白用搅拌机打致起泡沫状,加入柠檬汁或塔塔粉,分次加入细糖,以中高速度打发至坚挺状。
  • 然后蛋白霜分3次拌入巧克力面糊里,翻拌至均匀。
  • 倒入一个7寸圆型活动底蛋糕模内,放入预热烤箱倒数第二层,以摄氏165度烤约50分钟。
  • 蛋糕出炉后,即倒扣,完全待凉后脱模。

      250克 苦巧克力,切碎
      200克 动物性奶油
      30克 牛油
      1/2茶匙 香草香精
      1汤匙 Kahlua 咖啡酒或兰姆酒 (也可以不加)- 最后放
  • 将所有材料放入锅内,以中小火稍微煮滚,熄火。将巧克力酱 搅拌至顺滑。加入咖啡酒,再搅拌均匀即可,待凉10分钟。

  • 把巧克力蛋糕表面稍微切平, 再切成3片。 
  • 在一片蛋糕体上涂上一层伽纳彻酱,然后叠上第二片蛋糕体,同样涂上伽纳彻酱,再叠上第三片蛋糕体。
  • 最后将伽纳彻酱淋在蛋糕上,上面及周边抹平。把蛋糕放入冰箱15分钟定型,然后蛋糕表面装饰随各人喜欢。

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