Jam Doughnut Muffins 果酱多拿满芬


When I saw Bake Along #71 is Jam Doughnut Muffins, I immediately wanted to join the fun. This doughnut muffin is very easy to make. With a couple of quick stirs, the batter is done and all you need is to add some jam inside. I prefer to make them into mini muffins (I used friand pan). The muffin tasted like a doughnut with a sprinkling of sugar on top and they can be quite addictive especially when served warm.

Jam Doughnut Muffins

      1/2 cup Fresh milk (100ml)
      5 tbsp Corn/vegetable oil
      1 large Egg
      1/2 tsp Vanilla extract
      1 1/3 cups Sel-raising flour (160g), sifted
      1/3 cup Caster sugar (65g)
      1/8 tsp strawberry jam

      1/2 cup Melted butter (used only 50g)
      1/2 cup Caster sugar

  • Preheat oven to 375 deg F/190 deg C. Grease the mini muffin pan with oil or butter.
  • In a bowl, beat together milk, oil, egg and vanilla extract with a hand whisk. Dump in the flour and 1/3 cup sugar and roughly fold the mixture to just combined. The lumps don't matter as this will make the muffin soft.
  • Spoon the mixture into each pan hole (I used friand pan) to half full. Then add a heapful 1/8 teaspoon strawberry jam, then top with more muffin mix so that the cases are just about full.
  • Put them in the preheated oven and bake for about 18-20 minutes or until the tops have puffed up into little toadstools. Meanwhile, melt the butter and lay the 1/2 cup sugar out in a wide shallow bowl or plate.
  • As soon as the muffins are ready, remove them from the pan. Dip them in the butter and then in the sugar. Eat warm.
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     1/2 杯 牛奶 (100毫升)
      5 汤匙 粟米油/菜油
      1 个 大鸡蛋
      1/2 茶匙 香草精
      1 1/3 杯 自发面粉,过筛 (160克)
      1/3 杯 细糖 (65克)

      1/2 杯 融化牛油 (50克)
      1/2 杯 细糖

  • 预热烤箱致190度。抹油在一个迷你满芬烤盘,备用。
  • 将牛奶,油,鸡蛋及香草精一起放进碗里,用拌手动搅拌器搅均匀。倒入自发面粉和1/3杯糖。用橡胶刮刀拌面糊致匀但不须拌滑,这样做烤出来的满芬才不会变得太硬。
  • 将面糊舀进满芬烤盘里致一半。加入1/8小茶匙草莓果酱,然后把剩余的面糊铺盖上即可。
  • 放进预热烤箱烤约18-20分钟或烤致表层有一点膨胀就表示熟了。期间将1/2杯牛油融化在碗里, 1/2杯细糖倒在一另一个碟子上,备用。
  • 满芬烤好后取出。先沾上牛油,接着沾细糖即可。满芬趁温热的时候最好吃。


 I am linking this post to the Bake Along event created by
 Joyce of Kitchen Flavours Lena of Frozen Wings & Zoe of Bake for Happy Kids 

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Almond Cake 杏仁蛋糕


Last week when I saw Fion's Almond Pound Cake recipe using dairy whipping cream, I knew that I had to try out it soon as I've some leftover whipping cream in my fridge. Moreover I was afraid that it'll turn bad if I left unused for a little longer. So, I quickly baked this Almond Cake over the weekend.  I followed Fion's recipe exactly but added an extra 2 tablespoons of almond meal in it. The cake texture was very fine and tasted really good, fragrant and soft. I couldn't resist reaching for another slice and enjoyed it with a cup of tea.

Almond Cake

      200g Dairy whipping cream (1 cup)
      100g Caster sugar (1/2 cup)
      3 large Eggs
      1/2 tsp Vanilla extract
      150g Plain flour (1 + 1/3 cup)
      1/2 tsp Baking powder
      2 tbsp Almond meal (ground almond)
      1 tbsp Melted butter (12g)

  • Whisk dairy whipping cream with sugar at medium till peak form.
  • Add eggs one at a time. Beating well after each addition until just combined and add vanilla extract.
  • Sift in flour and baking powder in 2 batches, fold well with a rubber spatula. Add almond meal and fold well again.
  • Lastly add in melted butter, mix well and pour into a round lined cake pan (6 or 7 inch cake pan).
  • Sprinkle the almond flakes all over the top and bake in preheated oven at 180 deg C for about 45 minutes or a skewer inserted into the center of the cake comes out clean.
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      200克 动物性鲜奶油
      100克 细砂糖
      3粒 大鸡蛋
      1/2茶匙 香精
      150克 普通面粉
      1/2茶匙 发粉
      2汤匙 杏仁粉
      1汤匙 融化牛油
  • 用中述度将细糖与鲜奶油一起打发致9分满。
  •  逐粒加入鸡蛋,打致均匀再加入另一粒鸡蛋。加入香草精,混合均匀。 
  • 筛入面粉和发粉,用橡胶刮刀翻拌均匀致无颗粒。加入杏仁粉,拌匀即可。 
  • 最后加入融化纽约,混合均匀即可。把面湖倒入(6或7寸)烤盘,底部铺纸。
  • 撒上杏仁片在表层上,放入预热烤箱180度,烤约45分钟或牙签插入蛋糕内部,拔出没有粘糊,就表示熟了。

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Wordless Wednesday ~ Black & White Photo Shots



Are you real? ~~~ the plant is real ~~~ 

Miniature teapot

 Sunflower spoons

 Glass of delicious blackberries

What's for breakfast?

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Tomato Rice 番茄饭


The big craze recently is cooking healthy Tomato Rice which has appeared in Facebook and circling in the blogosphere. Tomato Rice is very easy to cook. It's just like our daily rice but in this case, we cook the rice with one whole tomato in it. Then mash up the tomato and mix with the rice with little salt and pepper and serve.  I definitely wish to join in the craze too and here is my version Tomato Rice with ham and broccoli. You can also add toss in some corn or mixed veggies to make the Tomato Rice more colourful.

Tomato Rice
    Ingredients: serves 2
     1 cup Long grain rice
     1 cup Water  
     1 large Tomato, about 170g 
     1/2 tsp Salt
     1/2 tbsp Olive oil/veg oil
     1/2 cup  Ham, strips (2 slices of ham)
     1/3 cup Broccoli, blanched and cut to florets

  • Rinse rice and add water (or according to your normal amount) into rice cooker. Add olive oil and salt into it, mix well.
  • Make a criss cross slit on the bottom side of the tomato and place it into the pot and start to cook rice.
  • When the rice is cooked, remove tomato stem. Mash tomato with a rice paddle and toss well. Add in the ham and broccoli, mix well again with a dash of pepper. Add more fresh chopped tomatoes on rice and serve immediately.
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     1杯 香米
     1倍 水
     1个 大番茄, 约170g 
     1/2茶匙 盐
     1/2汤匙 橄榄油/菜油
     1/2杯 火腿 (2片),切细条
     1/3杯 西兰花,汆烫,切小

  • 米洗净后放入电饭锅内加水。(跟平常煮饭一样)。加入盐和橄榄油,混合均匀。
  • 将番茄画十字架,放在锅内。开电煮饭。
  • 饭煮好后压烂番茄,拿掉番茄根蒂,与饭拌均匀。然后加入火腿及西兰花,少许胡椒粉拌均匀。再加一点新鲜的番茄丁在饭上即可享用。

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Madeleines 马德琳蛋糕


I was very happy to meet up with Linda of RotinRice again recently. Our last meeting was more than 4 years. We had an enjoyable lunch on the day that Linda arrived and spent a few hours walking at Chinatown after that. Linda gave me some lovely gifts and I love them all especially the beautiful cookbook. After browsing through the recipes on this cookbook, The Afternoon Tea Collection, I  decided to try out the Madeleine recipe with the madeleine pan that Linda gave me. I love the Madeleines, they tasted delicious and not too sweet to my liking. Moreover it only took about 10-12 minutes of baking time. This small dainty cake was very fragrant with a little crispy outer layer served once cooled down. A perfect companion to serve with a cup of coffee or tea for a lazy afternoon.

Thank you Linda for your thoughtful gifts :)

    makes about 22-24 pcs
    2 large Eggs
    2 tbsp Caster sugar
    2tbsp Icing (confectioners') sugar
    1 tsp Vanilla extract
    1/4 cup (35g) Self-raising flour
    1/4 cup (35g) Plain flour
    75g (2 1/2 ounces) Butter, melted
    1 tbsp Hot water

  • Preheat oven to 200 deg C/400 deg F. Grease madeleine pan with little butter or cooking spray. Sift self-raising flour and plain flour together in a bowl, set aside.
  • Beat eggs, caster sugar, icing sugar and vanilla extract in a mixing bowl with electric mixter until thick and creamy.
  • Sift flours for the second time over egg mixture, pour combined butter and the hot water down side of bowl then fold ingredients together with a hand whisk. 
  • Spoon batter into pan holes to almost full.
  • Bake madeleines for about 10-12 minutes or till the sides  are golden brown. Cool madeleines slightly before removing from pan and cool on wire rack.
  • Dust madeleines with some icing sugar if you desire.
It is best to serve the madeleines on the day they're made or stored in a container for 2 days after baking. The small cakes will become soft the next day.


除了香,蛋糕外层还带有一点酥脆, 绝对是做下午茶点心必备食谱。

     2颗 大鸡蛋
     2汤匙 细糖
     2汤匙 糖粉
     1茶匙 香草精
     1/4杯 自发面粉 (35克)
     1/4杯 普通面粉 (35克)
     1汤匙 热水

  • 预热烤箱致200度。涂牛油在马德里烤盘。
  • 将自发面粉及普通面粉一起过上在碗里,备用。
  • 用电动搅拌器将鸡蛋,细糖,糖粉及香草精搅打致松发。将粉类过上过筛第二次到蛋糊里。接着把牛油及热水一起混合均匀,从碗边倒入蛋糊里。用橡皮刮刀轻轻的搅拌均匀即可。
  • 将面糊舀进马德琳烤盘内到9分满。
  • 放进预热烤箱烤约10-12分钟或待边缘呈金黄色即可出炉。稍凉后脱模,置网架上冷却即可享用。
  • 喜欢的话可以撒上适量的糖粉在小蛋糕上。 
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No Bake Caramel Pudding 免烤焦糖布丁


This No Bake Caramel Pudding is an easy recipe made of gelatin. The smooth pudding custard and soft caramel on top is quite similar to the Crème Brulee,  just that for Crème Brulee, the caramel is hard which will soften upon baking. Definitely an after meal delicious dessert especially for those who have a sweet tooth.

No Bake Caramel Pudding

      4 pcs Gelatin leaf or 1tbsp+1tsp gelatin powder (about 15g)
      4 Egg yolks
      70g Caster sugar
      500ml Fresh milk
      1.5 tsp Vanilla extract
      200g Whipping cream

      Soft Caramel
      120g Caster sugar (about 3/4 cup)
      100ml Hot water

  • Stir egg yolks and sugar till pale, set aside.
  • Soak gelatin leaves in cold water till soft (less than a minute) and squeeze out excess water, set aside. (or soak gelatin powder with 3 tbsp of water)
  • In a pot, pour in milk, vanilla extract and whipping cream together, stir well.
  • Turn on fire to low heat and stir milk mixture with a heat resistant spatula to almost boil, off heat. Add in soaked gelatin leaves and stir still melted.
  • Slowly pour hot milk mixture into egg yolks ~  stir the mixture well with a hand whisk as you pour the hot milk. Pour egg yolk mixture back into the pot and place pot over low heat again. Stir pudding mixture begins to thickens.
  • Pass pudding through a sieve and pour into individual glasses to almost full. Chill pudding in the refrigerator to set for a few hours or overnight.

  • To make caramel - Place sugar into a medium pot over low heat and wait for the sugar to caramelize (do not stir liquid at this stage). and starts to bubble. Swirl the pot a little to get even brown. Turn off heat and let caramel to settle down for a minute.  Then slowly add in hot water down from the side of the pot and stir well with a metal spoon.
  • Spoon the soft caramel over pudding and serve immediately .

     4片 吉利丁片 
     4粒 蛋黄
     70g 细砂糖
     500ml 鲜奶
     1.5茶匙 香草精
     200ml 动物性奶油

     120g 细砂糖
     100ml 热水

  • 蛋黄及细砂糖搅拌至蛋黄的颜色变浅,备用。
  • 用冰水浸泡吉利丁片至软,挤干水分,备用。
  • 将鲜奶,香草精及动物性奶油一起放入锅内以小火煮热鲜奶快要沸腾时熄火。将吉利丁片加入搅至融化,用耐热橡皮刮刀搅拌均匀。
  • 将热鲜奶慢慢地倒入蛋糊内。同时须用搅拌器不停的搅拌.
  • 接着再倒回煮锅内小火加热至布丁开始有一定浓稠。
  • 布丁液过滤,平均倒入容器内约8分满。放入冰箱冷藏数小时至凝固或隔夜。

  • 流动性焦糖液做法 - 细砂糖放入锅里开小火加热,不要摇动。让细砂糖渐渐融化由金变成为咖菲色,即成沸腾的焦糖。熄火。待冷却大约一分钟,慢慢往旁变倒入热水至水倒完为止,搅拌均匀。即成为流动性焦糖蛋液。
  • 之后在布丁表面倒入焦糖液即可享用。
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Bubble Rice Cookies 泡泡米曲奇


When I saw the Bubble Rice Cookies posted by Irene on her blog few months ago, I know I'm going to love it. These Bubble Rice Cookies were really addictive that I couldn't stop myself from popping them into my mouth one after another and almost finished almost half of them gone while watching TV. You can easily make these at home without much effort ~ have a go at it! Your kids will definitely ask for more!

Chocolate Rice Cookies

     130g Unsalted butter

     60g Sugar

     1  large Egg (70g)
     1 tsp Vanilla extract

     170g Plain flour
     1/2tsp Baking soda
     a pinch of salt

     80g Rice bubbles (crispy rice)
     70g Chocolate chips

  • Cream butter and sugar till white and fluffy.
  • Add egg and vanilla extract,mix well.
  • Sift in flour, baking soda and salt and continue to mix well.
  • Lastly pour in crispy rice and chocolate chips, fold well with a rubber spatula.
  • Scoop chocolate mixture with a dessert spoon and drop on to a lined baking tray and bake at preheated oven at 150C for about 25 minutes or until golden crisp.
  • Cool down cookies and store in an airtight container.

    130克 无盐牛油
    60克 砂糖

    1个 全蛋 (约70克)
    1茶匙 香草精

    170克 低筋面粉
    1/2茶匙 苏打粉
    食盐, 少许

     80克 泡泡米
     70克 巧克力粒
  • 做法:
  • 把牛油和砂糖大至泛白,松发。
  • 加入鸡蛋和香草精拌均匀。
  • 再加入过筛的粉类,继续拌匀。
  • 将泡泡米和巧克力粒加入后,稍微拌匀即可。
  • 用汤匙舀面团粒粒,排放已铺上烘焙纸的烤盘里。以150C烘烤约20-25分钟或金黄色。
  • 曲奇待凉后装即可。
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Enjoy & Have a Wonderful Weekend!

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Pistachio Apple Cake 开心果苹果蛋糕


Here is another light, moist and gluten free cake. You can never imagine that only 15g of rice flour and a quarter teaspoon of baking powder with some grated apple can make this cake so wonderfully delicious. This cake has a nutty fragrance from the pistachio nuts and ground almond. The cake still stayed soft even after being chilled for 2-3 days. I baked this cake twice in a week and received many compliments from friends and family. Do have a try on this super easy yummy cake. You'll never regret it.

Pistachio Apple Cake

     50g Pstachio nuts
     15g Rice flour
     1/4 tsp Baking powder
     75g Ground almond/almond meal
     3 large Eggs, separated (70g each)
     50g  Sugar 
     20g  Sugar 
     1/2 Red apple (about 60g), unpeeled and grated
     50g Butter, melted

  • Preheat oven to 180 degree C. Grease and line the base of a 7 inch (18cm) cake pan.
  • Place the pistachio nuts and rice flour into a food processor and process until the nuts are finely ground. The flour helps the nuts to grind evenly. Add the baking powder and ground almonds and pulse till just combined.
  • Using an electric mixer beat the egg yolks and the 50g sugar on high speed till the mixture is very thick. Stir in the ground nut/flour mix, apple and butter and stir well. The mixture will be quite stiff at this stage, set aside.
  • In a separate bowl beat the egg whites to soft peak stage then add 20g sugar and beat to firm peak. 
  • Gently fold the egg whites into the nut mixture in two batches. Place the mixture into the prepared pan and bake for approximately 50 minutes until cooked through.
  • Allow the cake to set in the pan for 5-10 minutes then turn out onto a cake rack to cool.
  • Dust the cake with a little icing sugar before serving.

      recipe adapted from Taste.com with slight adjustments

     50克 开心果
     15克 粘米粉、
     1/4茶匙 发粉
     75克 杏仁粉
     3个 全蛋 (1个越70克),蛋黄蛋白分开
     50克 砂糖
     20克 砂糖
     1/2粒 红苹果带皮(约60克),磨碎
     50克 溶化牛油

  • 先预热烤箱180度。准备一个7寸圆烤盘,抹油底部铺纸。
  • 将开心果和粘米粉放入搅拌机把开心果磨成粉。加入粘米粉一起搅打可促进坚果磨的更细腻。然后参入发粉和杏仁粉,搅打均匀即可。
  • 用高速度把蛋黄和50克砂糖打至松发。拌入粉料,苹果碎和融化牛油。这时候的蛋糊会变得很浓稠,备用。
  • 将蛋白搅打起,加入20克砂糖继续搅打至硬发性。
  • 用橡皮刮刀把蛋白霜轻轻的分2次翻拌入蛋糊里至均匀即可。倒入准备好的烤盘里,烤约50分钟至熟透。
  • 让蛋糕连烤盘待凉5-10分钟后,才取出放在凉架上待凉。
  • 撒些糖粉在蛋糕表层上即可切片享用
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Pumpkin Chocolate Chip Muffins 南瓜巧克力满芬


After seeing Cheah post her beautiful Pumpkin Choc Chip Muffins, I also wanted to bake some as I still have some pumpkin leftover in my fridge. Totally agree with Cheah, these muffins are moist and delicious. especially with the choc chips and cranberries in them.  Definitely going to bake these again soon. 

Pumpkin Chocolate Chips Muffins

    Ingredients: makes 11-12 muffins
      150g Plain flour
      1tsp Bicarbornate of soda
      1tsp Cinnamon powder
      1/4tsp Salt
      115g Butter
      115g Caster sugar
      3 large Eggs
      1tsp Vanilla extract
      170g Pumpkin puree
      60g Chocolate chips
      30g Dried cranberries

  • Peel off the pumpkin and cut in into chunks. Steam and mash the pumpkin while still warm. Set aside.
  • Sift flour with salt, bicarbonate of soda and cinnamon. Mix well.
  • Beat butter with the sugar till smooth. Add the eggs one at a time and vanilla, mix well.
  • Fold in the sift flour, alternating with the pumpkin puree till just mixed. Add in the chocolate chips and cranberries.
  • Spoon batter into muffin cups to 3/4 full. Bake in a preheated oven at 180 deg.C for 20-25 minutes. Test with a skewer till it comes out clean.

      150克 面粉
      1茶匙 苏打粉
      1茶匙 玉桂粉
      1/4茶匙 盐
      115克 牛油
      115克 细糖
      3个 全蛋
      1茶匙 Vanilla香精
      170克 南瓜泥
      60克 巧克力粒
      30克 干蔓越梅


  • 南瓜去皮切块蒸熟,趁热把南瓜压烂成泥,备用。
  • 面粉,苏打粉和玉桂粉一起过筛,混匀。
  • 用电动打蛋器将牛油和糖打滑。加入鸡蛋 (一个一个加),vanilla香精,搅匀。
  • 用朔胶刮刀分数次拌入粉类和南瓜泥,直至所有材料混合为止。然后加入巧克力粒和蔓越梅,拌匀即可。
  • 将面糊装入满芬杯子至7分满,放入预热烤箱,以180度烤约2-25分钟或牙签插入蛋糕内部,拔出后没有粘糊,就表示熟了。
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