Thursday, 13 September 2018

Avocado Brownies

Went for check up recently.. Results came back and some reports of my health showing red light.. 

xb was reminding me food to avoid and to consume less. I think moderation is still the key. Right?

Anyway, this was did quite some time back. 
I really love these Avocado Brownies. Thick, gooey, and with chocolate chips.

Who doesn't love a good O' brownie? :)

Here, I'm using Masarang Arenga Forest Sugar instead of the orginal recipe that requires granulated sugar. My mum brought this home thus I decided to replace with normal sugar. 

This product is low in Glycemic Index and is Organic. Also have a caramel taste. 
When I open up the package, It have a nice smell.


Avocado Brownies

2 avocados (medium, ripe, skin and pit removed, halve the avocado and scoop out with a spoon)
118g pure maple syrup
50 grams granulated sugar (I use Masarang Arenga Forest Sugar)
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
60 grams whole wheat flour 
43 grams unsweetened cocoa
1/2 teaspoon salt (or pinch of sea salt)
84 grams chocolate chips (semi-sweet, or cacao nibs)

Preheat oven to 180 degrees and and lay a 8 inch baking pan with parchment paper.
In a stand mixer add the avocado, maple syrup, and sugar. Mix well. (Here, you can actually use a food processor to do this because the Avocado can process better but I did not use this. I use a stand mixer instead)
Then add the eggs and vanilla extract. Mix well so that all of the ingredients are blended together. Make sure to scrape the sides properly.
Gently add in the flour, baking soda, salt, and cocoa and mix well.
Mix well with low speed and turn off mixer. Stir in the chocolate chips using a spoon or spatula.
Spread the batter into the pan evenly. Bake for 25-30 minutes or until done. (I only use 20 minutes)
Test the middle of the batter with a knife or toothpick to make sure nothing sticks.
Remove from heat and let cool before cutting into squares.

Brownies can be frozen and kept for up to 1 month. 
Reheat in microwave for about 15 seconds to consume.

Wednesday, 8 August 2018

Purple Sweet Potato Cinnamon Rolls

Ok. I love sweet potato. I really love them. 
So when I found this recipe, I know I had to do it.

Logical right?

Soft and fluffy. sweet and good.
Anyway, this was a overdue post. I made these like 3 weeks ago but because I lost my memory card, I can't upload my photos.

Been playing around with my Camera nowadays. It's been hiding in the dry cabinet for too long.

Purple Sweet Potato Cinnamon Rolls

400g bread flour
230g Japanese sweet potato (peeled, steamed and mashed)
40g caster sugar
1 large egg
1 tsp salt
1 tsp instant active yeast
160ml fresh milk
60g butter

1 tbsp cinnamon powder
35g brown sugar
50g butter

Icing (heat for one or two minutes)
3 tbsp icing sugar
10 gm butter
100 ml water
Pinch of salt


Place all ingredients for Sweet Potato Rolls in the bowl of the stand mixer and knead until it had come together and become elastic. My Kenwood mixer takes about 10 to 12 minutes. If you are using hand knead, it should take longer.
Cover and set aside to rise for 45 to 60 minutes or until double in size. 

Punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. 
Mix sugar and cinnamon and sprinkle over buttered dough. 
Starting from the widest end, roll the dough into a log. Pinch to seal seams. Cut the dough into 1.5 inch sections with a string of floss. 
Place rolls in a greased/lined 14 X 10.5 inc square baking pan.
Cover and let rise until nearly doubled, about 30 minutes. 
Meanwhile, preheat oven to 180 degrees C. 
Bake for 20 to 25 minutes.
Remove rolls from oven and brush frosting over hot rolls.

Found this photos in my camera. The eyes are so cute right!
This was done for xb's sister birthday.

Thursday, 2 August 2018

Ondeh Ondeh Cupcakes

Ondeh Ondeh Cupcakes

Hello Ladies and Gentlemen. How's your last weekend been?
I'm feeling very upset yesterday and I do not know why... so I push myself to do some exercise and kind of keep my mind off things.

You know how they say exercise can keep your mind off things right? Yeah. 

So here's my recipe of Ondeh Ondeh Cupcakes.

''Onde-onde is a traditional green-coloured balls of rice cake filled with liquid palm sugar and coated in grated coconut.'' 

So originally, Ondeh Ondeh looks like this. When you bite in it, a burst of melted palm sugar spurts into your mouth. It's love and hate.

And some very smart people modify the recipe into a cake! Genius isn't it? 
So the phrase ''now you can have your cake and eat it'' fits perfectly into this. 

Or maybe not so.

I really have A WHOLE LOT of recipes in my bake list. GOD when am I going to finish them all.

Ondeh Ondeh Cupcakes

Pandan Sponge (adapted from here )

6 eggs yolks (about 60gm)
70g corn oil
100g plain flour
Pinch of salt
50g pandan juice (i change to pandan paste using about 1 tbsp pandan paste and 48 grams of water and mix together)
50g coconut milk
6 eggs whites
100g sugar

Put oil in a saucepan and heat on low fire until just simmering. Remove and immediately add the flour and stir with a whisk until smooth.
Immediately add in coconut milk and pandan juice and stir to combine. At this stage the batter will become thick and lumpy.
Add in egg yolks and whisk with hand whisk until batter is smooth and runny again. Set aside.
In another clean bowl, beat the egg whites until foamy then gradually add sugar in 3 batches to beat until firm peaks form.
Add meringue into the yolk batter in 3 batches and use the hand whisk to mix until combined. Add the next 2 portion in batch and whisk again till all are combined and no more yolk batter can be seen. do not overmix. As long as you there are no white streaks it is ready.

Pour into prepared pan and bake in water bath at 190C for 15 minutes before lowering to 145C for another 40 minutes until the cake bounces back when you lightly press the top. Each ovens differ so it depends on yours. 
Mine also took another 35 minutes to finish baking. 

Pandan Gula Melaka Filling

150g gula Melaka  - chopped into small pieces
80ml water
Pandan leaves 
200grams cup fresh coconut 
Pinch of salt

Fry dessicated coconut on low heat with salt until fry. Set aside.
Boil gula melaka, water and pandan leaves. On low heat, simmer mixture until it thickens and sugar is dissolved - about 10 mins - Set aside to cool and add in. Add in desiccated coconut and mix well. Store in air tight container and keep in fridge.

Pandan Swiss Meringue Buttercream


5 large egg whites
130g caster sugar
250g unsalted butter, room temperature
¼  tsp salt or to taste

4 – 5 tbsp pandan juice, very thick and concentrated juice or 1/2 tbsp of pandan paste.

Cut butter into cubes and set aside to room temperature.
Combine egg white and sugar in heat-proof bowl over a pot of simmering water. I use my mixer bowl. Once water boil, place bowl over simmering water, making sure bowl doesn't touch the water. 
Using a hand whisk, whisk until the sugar is dissolved about 3 to 5 minutes. Rub between your fingers to check if there is any unmelted sugar and the mixture should be warm.

Immediately transfer egg white mixture to a bowl of mixer. Using whisk attachment, beat over high speed until stiff peaks and the mixture has cooled to room temperature. It takes about 5 minutes. 

Gradually turn down the speed and add in the butter cube gradually. Turn to high speed and beat until the mixture comes together. It will look as it is curdled. Keep beating and it will combine into a smooth buttercream. 
Add in salt until well incorporated.  

Add in pandan paste and mix together. 
If using pandan juice, do not add all pandan juice all at once. Start with 2 tablespoons first then slowly add in as you do not want your buttercream become too soft. Scrap the bowl with spatula and beat until all well combined.

Monday, 2 July 2018

Recent Bakes

Long time since I post.. I think years? 
Been busy and ups and down in my life these while. From shifting house to changing job and now back to my old job.. (different job scope though)

Recent Cake that I did for XB sister. Unfortunately when we arrive the restaurant, one of the ear broke into 2 :(

It's Earl Grey Sponge with cream cheese frosting. Yums.

Forest Fruit Tea Chiffon. Have feedback that this is super good! 
It's still fluffy the next day!

Another birthday cake for XB sister.. She likes Cony so I decided to pipe out this and as usual, my ears almost fell out again :( (always like this!)
The sponge is slightly dense and the cake is quite heavy. Probably because of the sponge cake though...

Ondeh Ondeh Cake. Love this and my colleagues all love them. One of them even ordered from me for a friends gathering! Will post recipe soon!

By the way, I am now selling my Granola in Carousell or you may contact me to get your orders!

It's all Organic and Fresh. I only bake on the day before I send out my orders. Freshness guranteed :D

Pricing as follows

Brown Sugar Maple/Honey 

Packet Size
Small - $7.50 (200g)
Medium - $11 (300g)

Bottle Size 
Small - $8 (200g)
Big $18 (550g)

Add ons 
Cranberries/Chocolate Chips


Monday, 7 July 2014

Salted Caramel Apple Crumble Bars.

I think my mind is blurred because I'm starting class soon. As it's coming nearer, my heart is getting weaker. And excited. And happy. And mad. And
I don't know.
I think I have Didaskaleinophobia.

This class is going to kill me soon. I have already spend like a few hundred bucks just to buy class materials.
But everything is worth it. 

Anyway I'm so happy because I just made a Ruffle Cake over the weekends for  baby boy birthday. It was my first time doing a ruffle cake. And ... I'm quite happy with my results. 



Anyway I got this apple from my office as we have fruits day every week. 
I stole 5 apples. HOHOHO.

Actually I didn't steal. Carol told that I can take as many as I like. 

I wanted to tell her can I take the whole carton of apples instead?

And I'm just joking.

Salted Caramel Apple Crumble Bars
Yields: 12 big servings

For the salted caramel sauce:
1 cup - 200grams sugar
200ml heavy cream
1 tbsp - 14grams butter
1/4 tsp salt

For the apple filling:
5 cups - 500grams diced apples (green ones are preferable)
1 tbsp fresh lemon juice
1/2 cup - 62grams all-purpose flour
1 tsp cornstarch
3/4 cup - 150grams brown sugar
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice

For the crumble:
3 cups - 375grams all-purpose flour
1 cup - 200grams sugar
1 tsp baking powder
1/4 tsp salt
1 cup - 226grams cold unsalted butter, diced
1 egg, lightly beaten

For the salted caramel sauce:

Place heavy cream in a small bowl.
Heat the sugar over medium-high heat in the bottom of a large saucepan until the sugar has liquified and turn into a deep amber colour.
Swirl the pan occasionally to ensure even caramelization of the sugar.
Off the heat, slowly stream in the heavy cream while whisking quickly to prevent the caramel from bubbling up too much and overflowing.
Add the butter and and salt and stir to combine.
Cool the caramel completely before using.

For the crust:
Mix the flour, sugar, baking powder and salt in the bowl of a standing mixer or if you do not have a standing mixer you can use a pastry cutter.
Add the cubes of cold butter, mix until the mixture resembles fine crumbs.
Add in the egg and mix until the dough starts to clump together.
Take about 3/4 of the dough and press it into the bottom of a greased and floured 8 x 8 inch pan evenly.
Chill in the fridge for about 30 minutes while you preheat the oven to 350F/180C.

Store the remaining 1/4 of the dough in the fridge as well while you prepare the apple filling.
Bake the crust for 15 minutes or until the top is lightly browned. Prepare the apple filling.
For the apple filling:
Combine the diced apples and lemon juice together in a large bowl and toss to coat the apples.
In another bowl, combine the flour, cornstarch, brown sugar, salt, cinnamon, nutmeg and allspice together.
Pour this mixture over the apples and carefully combine.
Pour the apple filling over the crust and drizzle over the salted caramel sauce.
You will only need 1/2 to 3/4 cup.
Crumble the remaining dough over the apples and bake for 40 to 45 minutes or until the crumble topping has browned and the apples are soft.
Cool completely before slicing.


As caramel needs time to cool, I suggest you make the caramel a day before.
This is best served on the day itself. Any left over can be store in a air tight container and reheat but the texture will not be as nice as eaten on the day itself.