I love tarts, but am sick of tarts with custardy fillings, so when I realised French apple tarts are filled with apple compote / sauce instead, I was set for it. What’s better, apple compote is easier to make than custard! No eggs involved. To bring some French finesse to the tart, I got a…
Tag: other
Pandan Kaya & variations
Pandan + Coconut = The killer combo. I tried two variations of pandan kaya, one with only pandan and coconut milk [left hand side], another one with some caramel (burnt sugar). * Pandan Kaya – adapted from Nyonya Cooking 1 egg 50g coconut milk 27g sugar 1 blade of pandan leaf blended with some water Blend…
Pineapple Tarts (Rolls)
Pineapple tarts are one the Chinese New Year cookies I look forward to having every new year. That melt-in-your-mouth buttery pastry and pineapple jam filling is just the best combo ever. I wanted to learn to make these so that I don’t have to wait for CNY to eat them! Recipe adapted from mykeuken -makes…
Beetroot Steamed Buns (Bao) with Mung Bean Filling 红菜头包 – 绿豆馅
This is an adaptation from one of my favourite Nyonya kuih – the Ang Koo Kuih 红龟糕. The skin of an Ang Koo Kuih is made of glutinous rice flour, which makes it sticky and chewy, and it makes you feel full very quickly… no good! Therefore, instead of having the usual sticky skin, I…
Beetroot Steamed Buns 红菜头包
Recipe adapted from Sweet Potato Steamed Buns. This was an experiment. I wanted to see how beetroot will colour steamed buns, so I substituted the mashed sweet potato with beetroot puree. The results were surprisingly pleasant! What a strong vibrant colour! I never had any natural ingredients that managed to colour baked goods so well!…
Gingerbread Biscuits
I have always been fascinated by gingerbread men, but weirdly I have never tasted one! Now that I have ground ginger and muscovado sugar, I thought why not make some. Recipe from BBC. This is actually Mary Berry’s recipe, I found the exact recipe from her book “Baking Bible”. This is a recipe that does…
Traditional Kaya Puff
One afternoon, I suddenly had the craving for kaya puffs. On my last trip to Ipoh, the kaya puffs at the famous Sin Eng Heong bakery were somewhat disappointing. The texture was nice and flaky, but one cannot not notice the unpleasant rancid smell coming from the oil on first bite. What a shame. They…
Passion Fruit Tart
Three passion fruits were left over from the previous passion fruit cake bake, and I was planning to make a citrus tart. So I thought, why not make a passion fruit tart?! Shortcrust pastry was new to me. I was never too keen on it as I don’t like rubbing butter into flour with my…
Basic Bao Skin (Chinese Steamed Buns)
After the massive failure with 孟老师’s bao recipe here, I was determined to find a better basic bao recipe. This time, instead of searching online, I had a look at YouTube. I came across this video by Michael Lim. The buns in the video were nicely round and puffy, and it had plenty of great…
Pandan Tau Sar Pau 豆沙包
Red beans. Adzuki beans. Red kidney beans. These are my top favourites! I love anything with red bean in it. One day, I decided to make some red bean paste (= ‘Tau Sar’ in Cantonese). It was so good, so I decided to make some steamed buns (= ‘Pau’) with Tau Sar. Making the red…
Jamie Oliver’s Dates Energy Balls
I’m addicted to making energy balls now, they are so easy to make and so nice to eat! This is another Jamie Oliver’s recipe, which can be found here. I have made his apricot version before here. Things I did differently: Halved the recipe and got 10 balls Toasted the nuts and seeds in the oven…
Jamie Oliver’s Apricot Energy Balls
I was reading Jamie Oliver’s book – ‘Everyday Super Food’ – and came across his energy balls recipe. Having made some rolled oats energy balls before here, I thought I should give this a try! Unlike the rolled oats energy balls, this one required a food processor, where all the ingredients are blitz together before…
bakexcitations! 