Oreo and Raisin Cupcake

Friday, September 11, 2015

My boys have a weakness for cupcakes but what with the eye-popping prices of commercially available ones, I figure it would make more sense making our own.  Coming from our own kitchen also means that I can cut down on the sugar (read as less hyper kids) and minus the cream frosting that we do not fancy.

There are loads of cupcake recipes everywhere but I decided to give this a try as it seems more likely to be accepted by my children.  I loathe to try something with fanciful names and ingredients but to have it rejected outright by the fusspots at home.

The cupcakes turned out good and not cloyingly sweet.  I guess the highest praise came from my younger son who said he would sell the cupcakes to his friends!  The joys of motherhood, no less :)

Oreo and Raisin Cupcake


235 gm self-raising flour
100 gm Oreo biscuits, chopped
40 gm raisins
230 gm unsalted butter
180 gm sugar
4 eggs
¼ tsp salt (omit if using salted butter)


1. Beat butter, salt and sugar till slightly creamy.  Add eggs and flour and mix till well combined. Then beat at higher speed until smooth and pale, takes about 2 to 3 minutes.

2. Stir in chopped oreo biscuits and raisins.  Mix evenly and spoon mixture into paper cups.

3. Bake at 190 oC for 20 minutes or until cooked.

4. Remove from oven and cool on cooling rack.

Reference : Aunty Yochana

Baking Conversions

Tuesday, August 18, 2015

I am terrible at metric conversions and I always struggle to find the right conversions for the quantities mentioned in the recipes I want to try.  It is a hassle to have to pause and try to figure out the correct amounts in the units that I am used to.  

So I have finally decided to track down something that I can use at just a glance.  Phew!

Ingredient Measurements

All-Purpose Flour
1 cup
120 grams
Cake Flour
1 cup
95 grams
Dark / Brown Sugar
1 cup
200 grams
Granulated / Castor Sugar
1 cup
225 grams
Icing / Powdered Sugar
1 cup
120 grams
Butter / Margarine
1 cup
225 grams
Cocoa Powder
1 cup
125 grams


1 cup
240 ml
1 quart (4 cups)
960 ml

Oven Temperature

225 F
110 oC
250 F
130 oC
275 F
140 oC
300 F
150 oC
325 F
165 oC
350 F
175 oC
375 F
190 oC
400 F
200 oC
425 F
220 oC
450 F
230 oC
475 F
245 oC
500 F
260 oC
550 F
290 oC

Chocolate Chip Cookies

Thursday, January 5, 2012

My kids love chocolate cookies and this is a useful recipe to have around.

Chocolate Chip Cookies


1 cup (226 grams) unsalted butter, room temperature
¾ cup (150 grams) granulated white sugar
¾ cup (160 grams) firmly packed light brown sugar
2 large eggs
1½ teaspoons pure vanilla extract
2¼ cups (295 grams) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ cups (270 grams) semisweet chocolate chips
1 cup (100 grams) walnuts or pecans, coarsely chopped (optional)


1. Preheat oven to 180 degrees C with rack at bottom of oven. Line two baking sheets with parchment paper.

2. Beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.

3. In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing.

4. If the dough is very soft, cover and refrigerate until firm (about 30 minutes).

5. For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges.

6. Cool completely on wire rack.

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.

Reference : Joy Of Baking

Muah Chee

Monday, January 2, 2012

Muah Chee is a popular snack amongst the old and young and it is so simple to make at home. It takes just a few minutes and we usually make it at home at the spur of the moment, when the fancy for a sweet snack arises.

Muah Chee


250 gm glutinuous rice flour
300 ml water
Some oil for greasing
Ground peanut and sugar powder


1) Mix flour and water. Stir until there are no lumps.

2) Grease pan and pour mixture into it.

3) Steam for 20 mins then remove from heat.

4) Cut dough into small pieces with scissors and pour onto a large plate of peanut powder. Mix pieces of muah chee in the powder until each piece is well covered in peanut powder.

5) Serve warm.

Ultimate Chocolate Cake

Wednesday, December 28, 2011

Every year, we buy a log cake as part of our family’s Christmas dinner spread. I personally do not enjoy most commercially prepared log cakes because I find it too creamy for my palate and sometimes, it even borders towards an oily feel to the cake.

This year, since we were going to have a non-Western dinner theme, I decided to throw tradition to the winds and just went ahead with a non Christmasy cake. Since we are all a little chocolate-mad, I decided to try a chocolate cake recipe and chanced upon this.

As I did not have all the required ingredients on hand, I substituted light muscovado sugar with just caster sugar and made my own buttermilk.

I also used strawberries to decorate the cake instead and found the tartness of the fruit offsets the sweetness of the cake well.

Ultimate Chocolate Cake


Cake :
200 gm good quality dark chocolate , about 60% cocoa solids
200 gm butter , cut in pieces
1 tbsp instant coffee granules
85 gm self-raising flour
85 gm plain flour
¼ tsp bicarbonate of soda
200 gm light muscovado sugar
200 gm golden caster sugar
25 gm cocoa powder
3 medium eggs
75 ml buttermilk (5 tbsp)
grated chocolate or curls, to decorate

Ganache :
200g good-quality dark chocolate , as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar

Buttermilk Substitute :
1 cup milk
1 tbsp vinegar or lemon juice

Add vinegar/lemon juice to milk and let stand for 10 min before using in recipe.


1. Grease a 20cm round cake tin (7.5cm deep) and line the base.

2. Preheat the oven to fan 140C/conventional 160C/ gas 3.

3. Break the chocolate in pieces into a medium heavy-based pan and tip in the butter. Mix coffee granules into 125 ml cold water and pour into the pan. Warm over a low heat just until everything is melted – do not overheat.

4. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl. Mix to get rid of any lumps.

5. Beat the eggs in a bowl and stir in the buttermilk.

6. Pour the melted chocolate mixture and the egg mixture into the flour mixture. Stir just until everything is well blended with a smooth, quite runny consistency. Pour into the baking tin.

7. Bake for 90 min or until a skewer inserted into the centre comes out clean. The top should feel firm, do not worry if it cracks a bit. Leave to cool in the tin (do not worry if it dips slightly), then turn out onto a wire rack to cool completely. When the cake is cold, cut it horizontally into three layers.

8. To make the ganache, chop the chocolate into small pieces and tip into a bowl.

9. Pour cream into a pan, add sugar and heat until it is about to boil. Remove pan from heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.

10. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls.

Reference : BBC GoodFood

Crispy Pork Belly

Saturday, December 25, 2010

Crispy Roast Pork Belly

One of the most common dish at Christmas is the turkey but being in a Chinese family, it was never our tradition to celebrate Christmas with a turkey. And so tasked with a Christmas dinner to be prepared with the elder generation as guests, I decided to skip that celebrated bird altogether and go for a roast dish that is more Asian in nature and hopefully more palatable for my guests.

And was I glad to have made that decision. The Roast Pork Belly was welcomed by all and declared excellent by my family and relatives – a near-impossible feat as they are experienced cooks themselves.

To be honest, it was my maiden attempt doing it at home and without a proper oven to boot. The night before I was still poring over my microwave oven’s user manual, trying to figure out how to get to the roast function. The manual was too skimpy to be adequately helpful but the closest I could get to was to use the Combination 5 function which meant that the food would be cooked at the temperature closest to what the recipe called for. I knew it was going to be a huge gamble because there was no mention of what the Combination function actually does!

So I was really relieved when the Roast Pork Belly turned out beautifully and everyone had a good time feasting together.

Crispy Roast Pork Belly


1kg pork belly with skin on
1 tbsp salt
1 tbsp Chinese five spice powder
Some Popiah sweet sauce


1. Fill a wok with enough water to submerge the pork belly and bring to a boil. When water is boiled, turn off heat and scald pork belly in wok for 15 min. (Parboiling the meat helps remove its odour) Remove the pork belly and discard water.

2. Place pork belly with meat on work surface and skin facing up. Stab skin vigorously with fork, leaving small gaps between punctures made to allow skim to blister nicely during roasting.

3. Rub salt and Chinese five spice powder all over the pork.

4. Preheat oven at maximum for 15 min. Place pork belly on roasting rack with skin facing upwards. Roast at 220 deg Celsius for 1 hour.

5. Remove from oven. Knock all over the skin with spoon. It is ready if it makes a sound like when a spoon is knocked against a hard surface. Otherwise, return to roast for 20-30 min or until skin is crispy.

6. Place pork belly on chopping board with skin facing down and cut to desired size.

7. Serve with drizzle of Popiah sweet sauce, if desired.

Reference : Care Cook Connect

Lemon Drizzle Cake

Tuesday, June 1, 2010

Lemon Dizzle Cake

I love the tangy perk-me-up smell and taste of lemony cakes. I still remember the very first time I tried a lemon cake with poppy seeds at a local bakery. I loved it so much that I was devastated when they retired the recipe. Try I did, to find another bakery offering that same kind of delicious, tastebud tingling orange/lemon cakes, but I was sorely disappointed.

So imagine my excitement when I came across this recipe in The Sunday Times! It looked so simple that I had to give it a try and it turned out so good that I baked it several more times after that first attempt.

The original recipe calls for the zest of the lemon to be added to the creamed mixture. To be honest, I forgot to do that and ended with a ‘zest-less’ Lemon Drizzle Cake but since everyone commented how good it tasted, I decided to omit it completely when I baked it again. This is also partly because I personally find the zest of lemons and oranges bitter and I do not enjoy it. But should your tastebuds differ, you may add the zest of one lemon to the creamed mixture along with the ground almonds and lemon juice.

Lemon Drizzle Cake


Cake :
200 gm butter
200 gm castor sugar
3 eggs
150 gm plain flour
1 tsp baking powder
30 gm ground almond
Juice of 1 lemon

Drizzle Topping :
Juice of 1 lemon
60 gm castor sugar


1. Pre-heat oven to 170 deg C.

2. Beat butter and sugar together until pale and creamy.

3. Beat eggs one by one into the creamed butter and sugar. Add a little flour if the mixture starts to curdle

4. Sift flour and baking powder together into a separate bowl. Stir into the creamed mixture, along with ground almond and lemon juice. The mixture should now be thick and creamy.

5. Grease the bottom and side of a 26cm diameter baking pan and line the bottom with baking paper. Spoon the mixture into the pan and smooth the top flat.

6. Bake in the pre-heated oven for about 35 min or until a skewer inserted into the cake comes out clean. The top should be light and springy when touched.

7. While the cake is baking, prepare the lemon drizzle by mixing the juice and sugar in a small bowl.

8. When the cake is taken out of the oven, prick small holes across the top with a bamboo skewer. Slowly pour the drizzle mixture across the entire surface.

9. Cut into wedges and serve on its own or with a scoop of ice-cream.

References : The Sunday Times, 2 May 2010