March 2012 archive

Coconut and Egg Jam = Kaya


1 Cup Coconut Milk

2 Cups Brown Sugar

8 Eggs

Mix egg, coconut milk, sugar and stir continuously over direct low heat or a double boiler until a jam-like thickness is formed.

** I use 3 hours **

Chocolate Chips Cookies

Chocolate chips cookies


Make about 20 cookies

80g Butter (Room Temp)
30g Sugar    (1/8 cup)
30g brown Sugar    (1/8 cup)
1 Egg
1/2 Tbspn Rum
Chocolate Chips and nuts as prefer
170g All purpose Flour  (1  1/2 cup)

1. Preheat oven to 380F (~190C)
2. Beat together sugar with the butter until light yellow and fluffy
3. Beat in the egg, then gradually blend in the all purpose flour
4. Mix well with rum
5. Add in desire chocolate chips or nuts
6. Roll dough into small balls and lined on cookies pan
7. Press dough flat on pan and bake for 15 mins (20 mins for more crispy)

Happy Baking!

Marble Pound Cake

marble cake


A = Batter

150g Butter (Room Temp)

30g Sugar    (1/8 cup)

3 Egg Yolks

150g Cake Flour  (1  1/3 cup)

1 tspn Baking Powder

1 Tbspn Milk

B = Foam Egg Whites

3 Egg Whites

1 tspn Lemon juice

60g Sugar (1/4 cup)

C = Marble Effect

** 15g Cocoa Powder (1/8 cup)

Preheat oven to 320F (~160C)

Steps for A = Batter

1.  Beat together sugar with the butter until light yellow and fluffy

2.  Beat in the egg yolk, then gradually blend in cake flour + baking powder

3.  Alternate blending in milk on batter

Steps for B = Foam Egg Whites

4.  Whisk egg whites till bubble

5.  Drop in lemon juice

6.  Continue whisk till white foam shown and pour in rough estimation of 1/8 sugar

7.  Continue whisk at high speed and add in the remaining 1/8 sugar to foam peak

A+B = Plain Batter

8.  Scope a portion of Step A batter and mix well with Step B

9.  Pour Step 8 into the remaining Step A and mix well.

To make chocolate batter or marble effect

10. Separate some batter from Step 9 and fold in cocoa powder

11. Alternating spoonfuls of plain batter and chocolate batter to simulate a checkerboard in cake pan

12. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion

13. Bake for 20-25 mins or toothpick comes out clean

Lemon cookies



150g Butter (Room Temp)
80g Sugar    (1/3 cup)
2 Egg yolk
2Tbspn Lemon juice
2tspn Lemon Zest
220g All purpose Flour  (1 3/4 cup)

1. Beat together sugar with the butter until light yellow and fluffy.
2. Beat in the egg, lemon juice and zest, then gradually blend in the all purpose flour
3. Insert dough in zip lock bag and roll dough flat to fill up the bag
4. Refrigerate zip lock bag at least 2 hours
5. Preheat oven to 380F (~190C)
6. Remove cold dough form bag and cut to 1.5″ x 1.5″ square cookies
7. Lined cookies on pan
8. Use pointed chopstick to emboss pattern on square cookies
9. Sprinkle some castor sugar on square cookies
10.Bake in oven for (approx ~ 12 mins)

Cookies Pattern
1. Rolled cooky dough and cut it to 0.5″ thick circle cookies after refrigerated
2. use cooky cutter to make your desire cooky shape!

Banana Cake

Banan Cake


3 Eggs
75g Sugar (1/3 cup)
3Tbspn Olive Oil
2tspn Milk
1 Ripe Banana (crush)
1/4tspn Lemon Juice
165g Pancake Flour  (1 1/3 cup)
1 tspn Baking Powder

Set oven at 170C (or 340F)

A = eggs + castor sugar
B = Tbspn Olive Oil + Crush Banana + tspn Lemon Juice + tspn Milk
C = A+B
D = C + Pancake Flour + Baking Powder

Pour Batter in tray and bake it!

(Bake approx. ~45 mins)

Note:  Each oven temperature varies, and tray varies too!

Gently insert a toothpick or wooden skewer in the center of the cake.

If it comes out clean or with a few small crumbs on it, the cake is done.

Banana Cake