Pisang gapit

Recipe source: Susi Agung with my own adjustment

What you need:

10 very ripe saba bananas

about a tbsp of butter

Sauce:

250ml coconut milk

50g gula melaka

1/2 tbsp sugar

1/4tsp salt

1 pandan leaf, tied into knot

1tbsp corn starch, dilute with a little water

Method:

1. For the sauce: in a pot, mix coconut milk, gula melaka, sugar, salt and pandan leaf. Cook over low fire, stir continuously until sugar dissolved and the sauce starts to get hot and smoky. Add in corn starch slurry, keep stirring until the sauce thickened. Off fire
2. Peel bananas, flatten them with chopping board
3. Heat butter in a pan, cook bananas until golden brown on both sides
4. Place on a serving plate and drizzle enough sauce
5. Can be served either warm or chilled

Banana Choco Chips Yoghurt Bread

Yummy treat for family and so easy to make. Using one bowl, just stir and bake :)

Recipe is from Cynthia Lim with my own modification

What you need:

300g plain flour

1tbsp baking powder

1/2 tsp baking soda

90g caster sugar

2 eggs (55g each)

160ml unflavored oil (I used rice bran)

200g yoghurt (I used plain, you can use fruity kind too but reduce sugar to 60g)

60ml milk

1tbsp vanilla paste (I used chocolate paste, I run out of vanilla)

a fistful of chocolate chips

2 bananas, sliced

more chocolate chips for topping

Method:

1. Preheat oven to 190degC. Line baking pan with baking paper. I used 20cm square pan with 4cm height
2. Mix eggs, oil, yoghurt, milk and vanilla paste in a bowl and stir well
3. Add in flour, baking powder, baking soda and sugar and chocolate chips
4. Mix gently just til combined. Do not overmix
5. Pour batter into baking pan, Top with banana slices and more chocolate chips
6. Bake for 30 minutes on the middle rack. Move up a level higher and bake for another 15minutes or when a toothpick comes out clean when inserted into the middle of the cake
7. Remove from oven, and pan and let cool on cooling rack

Banana Chocolate Chips Muffins

Easy peasy. No mixer. My kind of recipe

Recipe is from Guai Shu Shu, modified a little and sans the cream cheese filling

What you need:

150g melted butter
200g plain flour
100g caster sugar
50g brown sugar
150g banana
20g milk
3 eggs, lightly beaten
1/2tsp baking soda
1tsp baking powder
1/2tsp cinnamon
a handful of semi sweet choco chips

Method:

1. Preheat oven to 180degC. Prepare muffin tin with the wrapper. I used 12 cupcake cases 
2. Mash banana using fork. Mix in butter, eggs and milk. Stir until quite foamy. Set aside
3. In another bowl, mix in all dry ingredients, flour, both sugars, baking soda, baking powder and cinnamon. Stir together
4. Make a hole in the centre of the dry ingredients and slowly pour in banana mixture while stirring gently. Do not overmix. I usually fold it instead
5. Scoop batter into the cupcake cases, 3/4 full. Scatter some choco chips on top and lightly press using the back of a spoon
6. Bake for 25mins in middle rack and another 5mins or so at the top rack to brown the top
7. Remove from oven and let cool

Banana Peanut Butter Chocolate Quick Bread

When you cannot decide whether to have chocolate or banana or peanut butter, have them all in one cake! Quick bread, in this case :)

 

 

 

Recipe is from IG @neuroticmommy

 

 

 

What you need:

 

1/3 cup creamy peanut butter, melted

3/4 cup sugar

3 medium bananas, mashed

1 tsp vanilla extract

1/2 cup cooking oil (I used rice bran)

2 eggs

1/2 cup cocoa powder

1 tsp baking soda

1 tsp baking powder

pinch of salt

1 cup whole wheat pastry flour

2 bananas, sliced for topping

a mixture of sugar and brown sugar to caramelize the bananas for topping

Option for topping: drizzle of melted warm peanut butter, and melted dark chocolate

 

Method:

• Preheat oven to 175degC. Grease and line loaf pan (20x10cm)
• Mix in peanut butter, banana, vanilla, oil, eggs. In another bowl, mix in sugar, cocoa, baking soda, baking powder, salt, flour
• Pour in wet ingredients into the dry ingredients and mix until just combined
• Bake for about an hour until the skewer test comes out clean
• For the banana topping: In a small glass pot, combine sugar mixture and sliced bananas and cook over low heat til sugar melted and slightly caramelized
• Just before serving, scoop the topping over the slice and serve. Best to serve warm

Banana bread-gasm LOL

 

This post is for LBT (Let's get Baking Together), a baking group which I joined years back, and when I searched for my last participation it was May 2014! Gosh! Hope I don't miss much :)
This month's theme is banana cake. Enjoy!

Whole Wheat Banana Muffins

I seldom to find anybody says no to banana muffin, even at the simplest form
I will definitely say yes! Especially when it's less guilty!
These muffins use healthier ingredients yet not compromising on the texture and taste. Yum!

Recipe is from Two Peas & Their Pod

What you need:

2 cups white whole wheat flour (I used whole wheat pastry flour)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1 3/4 cup mashed ripe bananas
3/4 cup packed brown sugar
1/4 cup melted and cooled coconut oil
1 large egg
1/2 cup plain yoghurt
2 tsp vanilla extract
turbinado sugar for sprinkling (I skipped, which I regretted LOL)

Method:

1. Preheat oven to 180degC. Line muffin pan with paper liners, set aside
2. In a bowl, whisk together flour, baking powder and soda, salt and cinnamon
3. In another large bowl, mix together mashed banana, brown sugar, coconut oil, egg, yoghurt and vanilla extract
4. Fold in dry ingredients into the wet ingredients just til combined (do not overmix otherwise the muffin might be tough)
5. Fill muffin liners 3/4 full. Sprinkle with turbinado sugar. Bake until skewer comes out clean, about 25minutes
6. Remove from oven and transfer onto cooling rack. Let cool completely and store in an airtight container

Browned Butter Banana Bread

This is actually the 'homework' for ABC May 2015 which I did a few months back
Yeah, my blog consists lots of late posts LOL

This is another great recipe of many banana cake recipe I have tried. The browned butter really gives a wonderful aroma and somehow enhances the taste too. Soft and delicious! Yum!

 

 

Recipe is from Scientifically Sweet

 

What you need:

 

1/2 cup unsalted butter

1 cup mashed banana (I used about 2 large bananas)

1 large egg, room temperature

1/2 cup sugar

1 tbsp lemon juice

235g plain flour

3/4 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

3/4 cup chocolate chips (I omitted, I was didn't feel like eating something chocolaty)

 

Method:

1. Preheat oven to 165degC. Grease and line a 20x10cm loaf pan
2. Brown butter by cooking it over medium low heat. Stir frequently until it's fragrant and golden brown with little brown bits. Pour into a clean bowl and set aside to cool
3. In a medium bowl, add in mashed banana followed by the cooled browned butter, egg, sugar and lemon juice. Whisk until blended
4. Sift in plain flour, baking soda, salt and ground cinnamon. Fold gently into the banana mixture until just combined (do not overmix). If you're using chocolate chips, add in the last
5. Pour batter into the pan and bake until the skewer test comes out clean, about 45minutes
6. Remove from oven and transfer to a cooling rack. Cool completely and slice

 



Banana Chocolate Cheese Wrap Roll

Finally I am well. Got flu bug from Ian, a pretty bad one it took almost 2 weeks for me to finally function normally. Well, I felt better last weekend but somehow got worse again. Health is wealth. It's not fun to fall sick. So relieved now, phew...

Anyway, this post is in conjunction with invitation from Mission Foods Singapore to contribute some menu ideas for this coming Mother's Day tomorrow

So here is the first one, banana chocolate cheese wrap roll - a delicious sweet treat
I always love these three combination. Easy peasy to make and so yummy. You can prepare this for breakfast, or brunch or even as snack

 

 

What you need:
(1 serving)

1 Mission Original Wrap
1 sliced cheddar cheese, tear into small pieces (or grated cheddar cheese)
about 1 heaped tbsp chocolate rice
1 medium ripe banana
chocolate sauce for garnish

1. Heat a non stick cooking pan over low heat. Place one Mission Original Wrap on the pan followed by grated cheddar cheese on one side of the wrap (I found out on that morning that I had no grated cheddar left, so I used one sliced cheddar and tore it apart)

2. Add chocolate rice over the cheese

 

 

3. Add one peeled banana (I mistakenly sliced the banana into two LOL)

 

4. When cheese and chocolate rice start to melt, you will feel that the wrap starts to crisp too, slowly roll the wrap from one side to the other side

 

 

 5. And it's done :)

 

6. Transfer to a serving plate and drizzle some chocolate sauce and serve

 

Sweet creamy  chocolaty with a hint of saltiness. Delish!

 

Mission Foods with a special guest, Adam Liaw,  Australia Master Chef Season 2 winner, came up with a book of menu ideas "Quick and Easy" Dinners

 

There's some recipes I'm so intrigued to try. This is one of them, Smoked Salmon and Egg Wraps with Mustard-Dill Mayonnaise. Sounds so good!

 

 

Lastly, hope you like the roll as much as I do and if you prepare this for your mom, hope she will enjoy it too. HAPPY MOTHER'S DAY :)

Crispy Banana Fritters with Spicy Soy Dipping Sauce

I have been eyeing on trying this snack during MFF - Johor when I saw the fritters made by Gertrude of My Kitchen Snippets
I found it's an odd way of eating banana fritters dipped in spicy soya sauce. To me, soya sauce and anything with chilli are not to mix with any sweet treat
Anyhow, curiosity won me over and I gave it a try. My thought was, in any case, if I can't eat them together, I just use the dipping sauce to eat grilled fish or chicken :)
So, here it is...

 

 

Recipe is from My Kitchen Snippets

(she made a combination of banana and sweet potato fritters)

 

What you need:

 

For the batter:

(blend everything together)

200ml water

110g plain flour

25g rice flour

50g butter, room temp

1/2 tsp turmeric powder

3/4 tsp salt

4 bananas (I used pisang raja), sliced

oil for deep frying

 

For the dipping sauce:

2 bird eye's chillies

1 clove of garlic

1 tsp sugar

enough of dark sweet soya sauce

 

Method:

1. Heat oil over medium heat
2. Dip sliced bananas into the butter and then put into hot oil. Fry til golden. Remove from oil and drain on paper towel
3. Making the dipping sauce: Grind bird eye's chillies , garlic and sugar using chopper, transfer into a small bowl. Pour in dark sweet soya sauce and mix well. Serve with fritters

 

First bite, I was like no, it's not for me. Second bite, third bite..actually, it's not that bad. It's a kind of blending pretty nicely inside your mouth, sweet and salty plus some spiciness all in one

Ask me whether I will eat banana fritters this way again in the future, I honestly say it's not my personal preference. But it's a good experience though, I'm glad I gave it a try :)

 

 

I like these banana fritters. Crisp on the outside, sweet and juicy on the inside. Nice!

 

This post is for Best Recipes for Everyone Mar2015 Event Theme: My Favourite Traditional Kueh by Fion of XuanHom's Mom and co-host by Joceline of Butter, Flour & Me

 

 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Faeez from Bitter Sweet Spicy at this post

Chia Seeds Banana Bread

Banana is one of my favourite fruit. Anything with banana, I surely will try
This recipe I saw is just one of so many banana bread recipes I'd like to try. But the use of chia seeds intrigued me to give it a try asap LOL
So here it is...

I got two side cracks instead of one at the centre LOL

It's bouncy when I touched the top :)

 

 

 

Recipe is from Sharon Lam of Delishar

 

What you need:

 

1 3/4 cup whole wheat pastry flour (original recipe used 1 cup plain flour & 3/4 cup whole wheat flour)

1 tsp baking soda

3 tbsp chia seeds

1/4 tsp salt

3/4 cup sugar (I used fine brown sugar)

3 over ripe bananas, mashed

1/2 cup canola oil

1 tsp vanilla extract

1/3 cup buttermilk (I used low fat plain yoghurt)

2 eggs

 

Method:

1. Preheat oven to 165degC. Line a 20x10cm loaf pan
2. Mix mashed bananas, vanilla extract, sugar, yoghurt, and oil until combined
3. In another mixing bowl whisk together flour, baking soda, salt, and chia seeds
4. Add wet ingredients into the dry ingredients. Mix until just combined. A little visible flour traces are fine. Pour batter into prepared loaf pan
5. Bake for 1 hour 20 mins or until skewer inserted comes out clean

 

Very easy to make, it's soft, moist, full of banana flavour with a slight crunch from the chia seeds. Delicious!

A slice of yumminess :)

 

 

 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Faeez from Bitter Sweet Spicy at this

 

 

A Late Post - Valentine's Day Treat

Hi everyone! Been busy (read: lazy) I missed out blogging lately
Anyway, just want to share what I did for the just over Valentine's Day
I know today is first day of Chinese New Year but let me share this very late post first :P

I hope you all had a great time on this year's Valentine's Day
We do not really celebrate this day as like taking the effort to buy flowers and gifts, go for dinner, etc., but my kitchen will usually will be put to a good use, at least whipping up something simple for the family :)

Made this for breakfast.. Banana Nutella Cinnamon French Toast

Before drizzled by maple syrup

 

Slurp! Sugar overdose LOL

 

 

 

What you need:

 

2 slices of wholemeal bread (I used 50% wholemeal bread)

Nutella

1 very ripe medium banana, sliced

1 egg

2 tbsp fresh milk

a pinch of salt

1 tsp sugar

1/2 tsp cinnamon powder

a little butter

maple syrup

 

Method:

1. Mix together in a dish that can fit the bread slice: egg, milk, salt, sugar, cinnamon and whisk with fork
2. Spread Nutella on both slices of bread and arrange banana slices on one slice
3. Cover the banana with the other slice
4. Dip the bread on the egg mixture, leave it for 1 minute, flip to the other side and leave it for another minute
5. Heat  pan with a little butter, fry the bread til golden brown. Flip to the other side and do the same thing
6. Serve with maple syrup

 

And this is for snack on that day.. Chocolate Buttermilk Muffins

 

 

 

Recipe is from Ricke of Just My Ordinary Kitchen

 

What you need:

 

100g unsalted butter

125g dark cooking chocolate, chopped

100ml buttermilk

2 eggs, lightly beaten

175g plain flour

15g cocoa powder

100g brown sugar (original recipe used 50g sugar and 50g coconut sugar)

1 tsp double acting baking powder

1 tsp baking soda

1/2 tsp salt

100g chocolate chips (I used semi sweet)

 

Method:

1. Preheat oven to 200degC. Line muffin pan with muffin case
2. In a small pot over low heat, melt butter. Add in chopped dark chocolate and stir just until half chocolate melts. Off heat. Stir til butter and chocolate mixed well. Add in buttermilk, mix well and keep aside til starts to cool. Add in beaten eggs and mix well
3. In another bowl, sieve together plain flour, cocoa powder, baking powder and soda, salt. Add in sugar, mix well
4. Pour chocolate mixture into the flour mixture, fold gently just until the flour is wet. Do not overmix!
5. Add in chocolate chips, mix
6. Divide equally into the muffin cases til 3/4 full. Bake for 15mins. Reduce temperature to 10mins and bake for another 10mins. Please check with test skewer to see doneness. It should come out with some moist crumbs
7. Serve warm

 

 

 

This post is linked to the event Little Thumbs Up  organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Grace of Life can be Simple.

 

This post is also linked to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

 

And lastly, this post is also linked to the event, Cook & Celebrate: CNY organised by organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

 

 

ABC January 2015 Double Chocolate Banana Muffins

One of my New Year resolution is trying my best not to miss out any event I have decided to join previously as I didn't do a good job last year - keep my fingers and toes crossed :)
Avid Bakers Challenge (ABC) hosted by Hanaa's Kitchen is one event I have been absent for longest time, hence my participation in the first month of 2015 :)
Furthermore, this month's bake is one of my favourite :P
So, here it is...

Double chocolate banana muffins - who can say no? Oh, I know a friend who doesn't like anything with banana, but it's like one in a million, I guess? LOL

 

 Chocolaty, soft and moist muffin with melted chocolate chips and tiny chunks of banana in every bite. Am I making you drool now? :)

 

 

 

This year, we will be baking using recipes taken from Scientifically Sweet, a blog by Christina Marsigliese. I never heard about her before, I never tried any recipe from her blog before, but this recipe is a good one to convince me that this is gonna be a year long yummilicious  stuff I'm gonna bake :)

 

 

You may view the recipe HERE
I made some changes as follow..

• I used whole wheat pastry flour instead of all purpose flour
• I replaced sour cream with low fat plain yoghurt
• I chose brown sugar than granulated sugar
• And lastly, I used rice bran oil instead of canola

Chocolate and banana lovers, you MUST try this :)

 

 

This post is for Avid Baker's Challenge January 2015, a baking event hosted by Hanaa from Hanaa's Kitchen