Tuesday, 5 March 2019

Purple Sweet Potato Mousse Cake

Just a few days to my official handover..

Feeling a little sad because after all I have met a lot of nice people around here. 
But life still goes on, right?

Had a birthday celebration with out Corgi friend yesterday at Kilo Kitchen. Very nice place and vibes, food is of Taco Fusion and a little bit of Asian infused. A pretty nice place to chill and food is very good. Staff are very attentive and nice, they even sang a birthday song for my friend.

Baked a Sweet Potato Mousse Cake for this friend as she is a sweet potato lover. She was saying she can whack sweet potato ball everyday in Taiwan.. That's how she loves sweet potato.

First time trying this recipe and I must say the feedback I got was very good. I did some tweak and changes to this recipe but it's still good. Definitely a keep for any sweet potato lovers. 

I used purple sweet potato in this but you may try other types of sweet potato.. 

I do not like this sweet potato custard topping because it is not smooth, I should have blend the sweet potato first before making the custard. If you like to have bits of sweet potato in your cake, you can leave this step out.

In this recipe, I have 3 steps.

Basic sponge, sweet potato mousse and sweet potato custard as topping. 

You may choose to change the sweet potato custard topping to something simple like whipped cream topping. 
Because I already did my sweet potato custard one day before so i decided to use the custard as topping. It's up to own individual preference.

Flying to Hong Kong next week and can't wait to whack all the curry fishball and their milk tea!

Purple Sweet Potato Mousse Cake

Basic Sponge 

4 egg yolks (large)
20g caster sugar
50g corn oil
60g milk
1/2tsp vanilla extract 
75g cake flour
1/2 tsp baking powder
Pinch of salt

4 egg white (large)
1/4tsp lemon juices or 1/4tsp cream of tartar
60g caster sugar

Preheat oven to 180c and lay a 12 x 11 inch swiss roll baking pan with parchment paper.
Separate egg yolk with egg white. 
Whisk egg white until frothy and add cream of tatar, then slowly add sugar in 3 batches and whisk till almost stiff peak foam.
Usual method is to whisk egg yolk mixture first but the reason I whisk the egg white was because I wanted to save time and to wash lesser utensils because you cannot whisk egg whites with dirty whisk.
Put the ready whisk whites at the side first, now we handle the yolk mixture.

Whisk the egg yolk with sugar until light and fluffy. 
Mix corn oil, milk and vanilla extract together, slowly pour into the yolk mixture.
Combine flour, baking powder and salt, sift into yolk mixture. Mix till combine. 
Slightly re-whisk the egg white mixture. Take 1/3 of egg white to fold into egg yolk mixture, first round of mixture is to let it blend in with egg yolk mixture, so the mixture will be slightly deflate. 

Take another 1/3 of mixture and fold in big circles while turning your bowl, mix till no whites and pour in remaining whites to fold again. 
I am using a whisk all the while to mix. you can use spatula as well.
Mix till no white streaks and you are done. Do not overmix otherwise your sponge will deflate and your cake will not be spongy.

Pour cake batter onto prepared pan, lightly tap on counter top to remove air bubbles.
Bake the cake for 10 to 12 mins. Remove from oven and wait for a few minutes before turning cake over. Remove the pan and parchment, let it cool down. 

Sweet Potato Mousse

1 medium sweet potato, steamed and cut into small cubes
100g grams cooked mashed sweet potato
30g sugar
100g milk
60g coconut milk

5g gelatin plus 2 tablespoon water

100g heavy cream

Bloom gelatin in water, set aside
Add mash sweet potato, sugar, milk and coconut milk in a heat proof  bowl.
Bain marie the mixture while using a whisk to stir and mix till combine. Remove bowl from heat.

I notice that my mixture is not smooth, so I use a immersion blender to blend the sweet potato mixture till smooth. You may choose to skip this step. Meanwhile, microwave your bloomed gelatin for about 10 seconds or till melted, pour into sweet potato mixture and combine. Set aside.

Using hand held blender, whip heavy cream till almost stiff peak.
Combine heavy cream into sweet potato mixture till mixed. Get ready to build your cake.

Sweet Potato Creme Patisserie
**This can be made one day in advance as you need to cool the creme.

450ml milk
1/2 vanilla bean or 1 tbsp vanilla bean paste
42g cornstarch
1/4 tsp salt
4 yolks
80g sugar
150g mashed sweet potato

28g butter

Prepare a flat pan with cling wrap. This is to cool the creme patisserie.
Pour milk, vanilla bean paste into pot.
Heat up milk over low to medium while stirring occasionally. Off heat when the milk mixture is about to boil.
Meanwhile, whisk egg yolk, sugar and salt together till light. Mix in cornstarch and mix together till combine.
Add the mashed sweet potato and mix together, you may find bits of sweet potato in this point. 
Pour 1/4 of hot milk mixture to yolk mixture, whisk slightly to combine. Slowly pour in remaining milk mixture to yolk mixture and whisk till combine. Your mixture will be warm.

If you are someone who wants a smooth mixture, a blender will be useful at this point of time. Just blend the milk mixture till the sweet potato bits are gone. If you are fine with it, then skip this step.

Pour the milk mixture back to the same pot.
Turn on fire in low to medium heat and using a spatula, stir your milk mixture. This is very important step I only use spatula because I notice using whisk, the air incorporate very quickly I will get over cooked custard. I prefer to use spatula.
Keep stirring the mixture and after about 1 minute, you will notice the mixture start to thicken. Keep on stirring in big circles and when you notice the whole mixture thicken, quickly remove pot and turn off fire. Keep stirring because the mixture will continue to cook. Add in the butter at this timing and mix together. Once the butter have melted, pour the cook creme over the flat pan.
Let it cool down and cover with cling wrap to prevent drying out. Keep the creme patisserie in a airtight container and keep in fridge. Mixture can be kept for 3 days.


Plain Sponge
Cut sweet potato cubes

Sweet Potato Mousse

Sweet Potato Creme Patisserie
100g heavy cream
20g icing sugar

Using a 6 inch square cake ring. Cut the sponge into two same pieces for the bottom and top.
Wrap your bottom cake ring with aluminium foil tightly. make sure there are no holes otherwise your mousse will leak.
Place first piece of sponge at cake ring bottom, add the cut sweet potato cubes.
Pour the sweet potato mousse over the cake base. Slightly wriggle to make sure the mixture cover all areas. 
Place the other piece of sponge over the mousse and slightly press the top.
Cover cake with cling wrap and refrigerate for at least 2 hours or till set. I prefer to chill at least half a day. 

Take about 70 grams of sweet potato creme patisserie and slightly re-beat the cold custard till smooth.
Combine heavy cream and icing sugar. Using a handheld blender, whip cream till almost stiff peaks.
Fold this into smooth sweet potato creme patisserie
Remove your cake from fridge and unmold the cake. Decorate cake top with sweet potato creme.

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