3 Ingredients Oreo Cake

This cake has been trending lately during Circuit Breaker period in Sg
I finally have enough Oreo to give it a try
I added Milo dalgona on top to serve like buttercream and I'm glad I did
It enhances the taste of the cake. Without it, the cake would be too bland for my liking
As for the texture, it can't be compared with the good old fashioned way of making a real chocolate cake. It's more to a fudge texture, very rich. Perhaps I should try baking it in the oven, see how it will turn out
All in all, this is not too bad of a choice when your mood is for something fast and easy. My family still enjoy it :)

Recipe source: HERE

What you need:

28pcs Oreo, split the crust from the cream filling
1tsp baking powder
1cup fresh milk

enough dalgona for topping, or any chocolate ganache of your choice (optional)

Method:

1. Butter a 6inch pan and add in baking paper over it
2. Heat a steamer. If your steamer cover is not the triangular shape, wrap it with clean kitchen cloth
3. In a blender, add in Oreo crust, baking powder and milk. Blend until smooth
4. Add in the cream filling and blend a little more until mix completely
5. Pour batter into the pan and steam for about 45mins over medium high fire until skewer test comes out clean
6. Let cool on a cooling rack and spread dalgona over it if preferred
7. Keep in the refrigerator and transfer to room temperature about 15mins before serving

Super Simple Steamed Milo Cake

Recipe is from HERE

What you need:
(half of the original recipe)

1cup milo
2eggs
1tbsp sweet condensed milk
1/4tsp baking soda (I added)

Method:

1. Prepare steamer and bring the water to boil. Wrap the cover with cloth if needed, to prevent water drip to the cake while steaming
2. Grease and line 10x20cm baking pan
3. Mix all ingredients (I used food processor)
4. Pour into the prepared pan and steam for 45minutes
5. Do doneness test with toothpick
6. Remove from steamer and pan. Let cool on the cooling rack

Nutella Huat Kueh

A very simple to make, and it yields yummy, nice, fluffy, soft huat kueh
This is the fourth huat kueh I tried this year, the easiest too, and the one gave me the best result, really gave me big 'huat' LOL

The first recipe I tried - using yeast, didn't bloom at all, instead the tops were beautifully rounded haha... Texture also a little too chewy and yeasty
The second recipe - using soda drink (I used Fanta orange since it was orange huat kueh) was a disaster. It did bloom quite okay but it's not cake, it's tough and chewy like rubber. I tried this recipe twice and it came out exactly the same :(
The third recipe was actually can be considered a success but it didn't bloom as big as I wanted to. Texture and taste was good, though

All of them ended up in rubbish bin - except the third recipe which I enjoyed eating
I tried those recipes using oranges. All in all, I wasted eight of them, and I guess about 3/4 kg of flour, not to mention the other ingredients and gas from steaming them. What a loss!

I did huat kueh twice some years back, using two different recipes, and had no problem at all. So right now I'm so curious and have a mission to conquer those three recipes. But after the failures, I just waited for my mood to set in
And then, this morning, I saw Victoria from Victoria Bakes posted this huat kueh
OMG! Nutella huat kueh? Nutella? Okay, let's do it now! Furthermore, today is the 15th day of Chinese New Year, perfect time! :)
So, here it is, mission accomplished! :)

 

 

What you need:

(below is double recipe, makes 8)

 

240g cake / top flour

10g baking powder (I used double acting)

270g fresh milk

200g Nutella (original recipe used 90g for one recipe but feedback was not sweet enough, so I increased the amount a little)

some semi sweet chocolate chips (my addition) 

 

Method:

1. Preheat steamer over high heat. Prepare individual muffin aluminium cup lined with muffin case
2. Sieve flour and baking powder in a large bowl. Pour in milk and mix well - batter is thick and sticky
3. Add in Nutella, stir well. Lastly, add in chocolate chips, mix well
4. Spoon batter into the muffin cups until full, and steam for 15 mins
5. Off heat and let them sit inside the steamer for another 3 mins before removing the lid

 

Things to take note when making huat kueh:

• Steamer must be really hot (boiling water) when putting in the cups - put them in fast
• Spoon batter til full in order for them to bloom beautifully
• Batter must be really thick and not pourable
• Do not open steamer at all while steaming the cakes
• Cover steamer lid so the condensation water will not drip onto the cakes

 

See some chocolate chips here and there? I didn't put in a lot cos I didn't want to put too much weight to the batter - I'm not sure if my theory correct, I was thinking they will not be able to huat perfectly if I add to o much chocolate chips :)
To think again, I should have used chocolate rice instead, Will do so in the future :)

Another thing you see? Yes, some white dots! I must have not mixed the wet and dry ingredients evenly enough. Luckily it didn't affect the taste  and texture :)

Soft, fluffy, and yummy!

Somehow after adding the amount of Nutella, I still find it's not sweet enough. However, the chocolate chips does help :)

 

 

 

For the other three recipes I mentioned above, I will definitely update you all when I manage to conquer them! :)

 

 

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

 

 

 

To all, Happy Cap Goh Meh! :)

Pandan Steamed Brownies

This is one delicious tea time treat I always enjoy :)
Soft and fluffy cake, so fragrant and full of pandan flavour

I made this before, with chocolate layer added. You may view HERE

What you need:

A

6 eggs

200g sugar

1 tsp ovalette

1/2 tsp salt

 

B

150g plain flour

20g milk powder

20g corn flour

1 tsp baking powder

1 tsp vanilla essence

 

C

100g cooking oil

100g white chocolate, chopped

50ml thick coconut milk + 2 tbsp pandan juice + 1 tsp pandan paste

 

Method:

1. Heat up steamer and wrap the cover with clean cloth
2. Grease 20cm round pan, lay baking paper on top and grease again on top of the baking paper
3. Heat up coconut milk til warm only, off heat, add white chocolate, mix well til chocolate melts and well mixed with coconut milk, add in oil, set aside
4. Sift all ingredients B together
5. Beat A on high speed til doubled in volume, thick and pale (ribbon stage). adding B mixture in low speed
6. Scoop 1/3 of the batter, add in C mixture, mix well and put back to the remaining batter and fold in gently
7. Pour half  of the batter into the pan, steam 15minutes, pour in the remaining batter, steam 30minutes (all on medium heat) 
8. After cooked, immediately take out from the pan, let cool
9. After cooled, spread the top with some whipped cream, and sprinkle with grated cheese

 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Bake for Happy Kids, hosted by Joceline from Butter. Flour and Me, at this post

 

 

A friendly reminder:

The giveaway is now opened. Closing date is 5 September 2013

Please view HERE for details :)

Steamed Marie Biscuit Cake With Chocolate Chips (Happy Call)

This cake is popular among Happy Call Fans Facebook group
There are two versions - baking and steaming, both using Happy Call pan
The recipe is slightly different between steaming and baking, simply because steamed version always produces cakes which are more moist, hence the lack of liquid ingredients in the recipe
Both recipes received 100% great reviews, and loking at the unique ingredient used - marie biscuits to replace flour, also how easy and quick to make this cake, made me decided to give it a try :)

I made the steamed version, and oh how true the comments I read about how good this cake is
It is so tasty, delicious and the texture is so moist, soft and fine! I love it and so is my family

Recipe is from Happy Call Experience and Recipe Sharing Facebook group

What you need:

150g softened butter (I used unsalted butter)
120g caster sugar
3 large eggs, lightly beaten
150g original Marie biscuits, crushed and processed into powder form
1/4 tsp baking powder
1/4 tsp salt (I added)
cocoa powder (I omit this and replaced with 3 handfuls of semi sweet chocolate chips)

1. Prepare 2 cups of water in Happy Call pan and bring to boil
2. Grease square 18 cm square pan, bottom and sides
3. In a mixing bowl, beat sugar and butter til pale, light and fluffy (high speed)
4. Reduce to low speed, add in eggs one at a time til well incorporated
5. Add in salt, baking powder and Marie biscuits, mix well
6. Fold in chocolate chips til evenly distributed
7. Pour batter into the prepared pan, and put in Happy Call pan with the boiling water inside, steam medium low heat for 10 minutes
8. Check the water in the pan, you may add a little more
9. Reduce the fire to very low heat and continue to steam for another 30 minutes

Note:
The original recipe divided the batter into two, add cocoa powder into one part of the batter
Pour the plain batter into the pan first, followed by the chocolate batter and make marble effect with chopstick

This is actually my second try to make the cake
The first time was yesterday, I used the same recipe above which was meant for steaming method but I was so blur I baked it instead using Happy Call pan
The result was not too bad, actually, still tasted yummy, but it turned a little dry and hard the next day

I'll definitely find time to try to make the baked version again, using the other recipe supposedly for baking :)
For the steamed version, yes, definitely I will make it again - my kids enjoyed it so much, that's a motivation! :)


I'm submitting this post to Aspiring Baker #25 Steaming Hot Cakes (Nov 2012) hosted by Miss B of Everybody Eats Well In Flanders

Steamed Pandan Cheese Layered Cake

Recipe is from the book Magic Steamed Cake by Alex Goh
Nice taste and texture. Soft and tasty cake. A request made by Ian sice he's craving for pandan cake, one of his favorite cakes :)

Original recipe used red bean filling made in cupcakes, but I chose to use 20cm round pand, sliced the cake into two, spread a thin layer of buttercream and sprinkle grated cheddar cheese and I had a pandan cheese layered cake :)

This is a big cake. I still have extra batter so I poured onto individual muffin mould lined with muffin paper liners, I got four not so full cupcakes
If you make this for a small family, I suggest make half recipe
I made one recipe and it's too much for my family I shared some with my neighbours :)

The color was a little too pale, cos I omitted the green coloring and replaced with a tiny drop of pandan paste instead to enhance the flavour

What you need:
(modified to suit my family liking)

A
240g eggs (I use 5 medium eggs)
250g sugar
1/2 tsp salt
120g canola oil

B
2 tsp pandan juice
1 tiny drop of pandan paste
200g coconut milk (I used 100ml Kara + 100ml water)

C
400g flour
1 tsp baking soda
4 tsp double action baking powder

1. Preheat steamer, wrap the cover with clean cloth, and prepare a 20cm round pan, greased
2. Whip A til sugar dissolves and slightly thicken
3. Add in B, mic until well blended
4. Fold in sieved C, mix until well combined
5. Pour 1/2 of the batter into the pan, steam for 15 minutes
6. Pour the remaining batter into the pan, and steam for another 30 minutes (Please judge yourself when pouring the remaining batter. I poured til almost 3/4 full and I poured the remaining batter on the cupcake moulds)
7. After the cake cooled, cut into two, spread buttercream and sprinkle grated cheddar cheese for filling

I'm submitting this post to Aspiring Baker #25 Steaming Hot Cakes (Nov 2012) hosted by Miss B of Everybody Eats Well In Flanders

Steamed Moist Chocolate Cake

This is the first cake always comes into my mind everytime I think of steamed cake, chocolate steamed cake in particular - all time favorite!
It's been many times I made this cake and every bite always makes me go hhhmmmm... :)
So luscious, rich and moist, chocolaty, and soft, too
Another excellent point is, it's really easy to make! No mixer required -> my favorite! :)

I posted this cake before, when I made it for my sis' bday, you may view HERE
I realized I didn't write the recipe in that posting - only link up to the original recipe, so here it is....

Recipe is from Cooking Crave

What you need:

180g butter
200g caster sugar
200g evaporated milk
2 eggs, slightly beaten
100g plain flour
50g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
2 tbsp dark rhum

1. Preheat steamer, wrap the cover with clean cloth and line + grease 8" round pan
2. Mix caster sugar, evaporated milk, vanilla essence and butter in a saucepan
3. Stir over low heat til sugar dissolves and butter melts
4. Remove from heat, let cool
5. Add in beaten eggs, stir well
6. Sift flour, cocoa, baking powder and soda
7. Pour egg mixture over the flour mixture and stir well (cake batter should be runny)
8. Pour batter onto the pan, steam for 10 minutes on high heat, reduce the heat to low and steam for another 45 minutes

Chocolate fudge topping:

200g sweet condensed milk
1/2 tsp vanilla extract
2 tbsp corn / canola oil
20g cocoa powder - sifted
a pinch of salt

1. Bring to boil sweet condensed milk, oil and cocoa til thicken
2. Add in salt and vanilla
3. Pour over cooled cake, keep refrigerated

Note:
* For me, I prefer to eat this cake warm. I will warm the refrigerated cake for 15 second before consuming
* This time I used low fat version for both evaporated milk and sweet condensed milk and it didn't change the texture nor taste of this cake

 

I'm submitting this post to Aspiring Baker #25 Steaming Hot Cakes (Nov 2012) hosted by Miss B of Everybody Eats Well In Flanders

Indonesian Style Palm Sugar Steamed Cupcakes

This is the second time I made this steamed cupcakes
It's very famous in Indonesia, we call this 'bolu kukus'
The one I made this time was using palm sugar
As you know most steamed cakes have similar texture - soft and a little chewy, but this cake is rather different, it's very soft and fluffy, love the fine texture and taste really delicious :)

 

 

Recipe is from Nien's site (I made half recipe)

 

What you need:

 

200g palm sugar

100ml coconut milk

100ml water

250g plain flour

1/2 tsp baking soda

1/4 tsp double action baking powder

1 egg

50g sugar

125ml canola oil

1/4 tsp salt

1. Bring to boil palm sugar, coconut milk and water, sift and let cool
2. Preheat steamer, wrap the cover
3. Prepare the mould (it's a special mould, you may view the pic below)
4. Line cupcake case in each mould
5. Mix together plain flour, double action baking powder, baking soda and salt - sift
6. Beat egg and sugar til ribbon stage
7. Add in the cooled palm sugar water mixture, mix well
8. Add in flour mixture alternating with oil in three stages, mix just til blended
9. Pour batter into the mould til almost full
10. Steam for 20 minutes (medium high fire) 

Here is the pic of the mould (I just googled and picked one pic that's similar to the moulds I have)

I will definitely make this cake again!

I'm submitting this post to Aspiring Baker #25 Steaming Hot Cakes (Nov 2012) hosted by Miss B of Everybody Eats Well In Flanders

Sarawak Kek Lapis Chocolate Horlicks

I have planned to make this cake for this month's Malaysian Food Fest
But due to many commitment with other events, fulfilled my kids'requests, busy running errands, and lastly, my boy fell sick, he still is now, but more stabilized - I couldn't make time at all and finally today I made this, at the very last day before deadline... ooppss!! :)

This cake is so soft, smooth and moist - too buttery for my liking, due to so much butter used, but I guess it helped in getting the best texture of this cake. Right amount of sweetness to me. Not too intense chocolate flavour, but it's alright to balance with the horlick layers. Delicious steamed cake loved by my whole family
Forget about diet for a day won't do me any harm, I guess, unless if it's being said in daily basis LOL

Recipe source is from HERE

What you need:

250g butter (I used unsalted butter with 1/4 tsp salt)
1/2 cup icing sugar
5 large eggs
200g sweetened condensed milk
70g horlicks
30g cocoa powder
1 sdt vanilla essence
1/2 cup hongkong flour

1. Heat up steamer over medium heat, wrap the cover with clean cloth
2. Grease 20cm round pand and line with baking paper
3. Beat butter and sugar til creamy
4. In low speed, add in eggs one at a time, add in vanilla essence and mix well
5. Gradually, add in sweet condensed milk  alternating with hongkong flour til well mixed
6. Divide the batter into 2 parts, one part mix with horlicks, the other part mix with cocoa powder (use spatula)
7. Spread a layer at a time in the pan (I scooped 5 heaped tablespoons for each layer), and steam each layer for 6 minutes
8. After spreading the last layer, steam for further 30 minutes

I was out of sweetened condensed milk - realized that at the very last minute
I googled and made homemade version from HERE

What you need:
(makes 300g)

1 cup full cream milk powder
2/3 cup sugar
1/3 cup boiling water
3 tbsp melted butter
a pinch of salt

1. Blend everything til smooth and keep in the fridge

I'm submitting this post to Malaysian Food Fest ( Sarawak Month ) hosted by Sharon of featsoffeasts

Fire Truck Birthday Cake For Ian - He's 5 Today! - Gluten Free Steamed Brownies

See what I have made today, it's a birthday cake for Ian
He requested for a fire truck cake
He's not only a car lover, but also all kinds of trucks, buses and all heavy weight machines
Last year I did a car cake for him at his request too, so this year he switched to something else :)
Luckily I could find a tutorial for the cake from Betty Crocker, you may watch the video HERE
My first barbie cake last year also followed tutorial from Betty Crocker

It's a simple cake - well, looked simple enough to me but still I couldn't make as neat as the one in the video, as you know, I'm a big zero in cake decorating LOL

Anyway, Ian loved it so much!
He did watch the video too a couple of times, so when I did the carving and the frosting also the decorating, he was all the time beside me, watching me doing everything, and commenting what to do next :)

It's 100% buttercream frosting, the wheels are oreo biscuits, the lights are all gummies, and the hose is fondant, since I couldn't find black licorice

Hhhhmmm I wonder how to make my hands not trembling and moved steadily while doing the frosting, as you can see, those meant to be straight lines weren't straight, eg: the windows, and the rest... wew...

Well, what matters most is, the birthday boy was happy :)

I used Indonesian style Mrs Liem steamed brownies recipe, very well known among Indonesian foodies
Very fine texture, soft but sturdy enough to be used for 3D carved cake
Very yummy, moist and chocolatey

Here's the recipe, I made this cake gluten free by replacing the plain flour with gluten free flour mixture (GFF)

For the GFF:

1 cup rice flour
2/3 cup potato starch
1/3 cup tapioca flour

Mix well all three flours together in airtight container and store in it
Makes 2 cups

This GFF gives very satisfying result that mocaf flour can't compare
I definitely prefer this mixture

For the cake:

6 eggs
225g caster sugar
1 tsp vanilla extract
a pinch of salt
1/2 tsp sponge gel (optional)
125g GFF
50g cocoa powder (I used valrhona)
175ml canola oil
100g dark chocolate, melted
75ml sweet condensed milk

1. Grease pans (I used 2 loaf pans)
2. Beat eggs, sugar and sponge gel til ribbon stage (high speed)
3. On low speed, add in sifted GFF flour, cocoa powder and mix well
4. Add in melted chocolate and oil, mix well
5. Divide the batter into three parts, one parts to mix with sweet condensed milk
6. Preheat steamer til very hot
7. Pour one part of the batter in the pans, and put them in steamer, steam for 10 minutes over medium fire
8. Pour the batter with sweet condensed milk on top and steam for another 10 minutes
9. Pour the last part of the batter and steam for another 20-25 minutes

For the buttercream, I used Aunty Yochana's recipe:

What you need:

200g sugar
60g water
140g egg white
300g butter
300g shortening

1.  Boil sugar and water till thick but flowy
2.  Beat egg white  (high speed) till fluffy (medium peak), then pour in the hot syrup
3.  Continue beating the egg white till cool (low speed)
4.  Slowly add in the chilled butter and shortening and let it beat till thick and fluffy

 

Here's a snap of the cake texture, so fine, chocolatey, soft and moist!

 

 

 

I'm submitting this post to Aspiring Bakers #21 Gluten Free Bakes hosted by Hankerie

Now, I have another cake to bake to bring to his school on Monday to celebrate with his friends
Wanted to do this morning but since today was Racial Harmony Day and they had programs at the school, so we're advised to do the celebration on Monday instead

 

 

To Ian, happy birthday to you
Mummy, daddy and Abby love you, as always!
God bless you always
Hugs and kisses XOXO

Steamed Brownies

Recipe is from the book "Magic Steamed Cake" by Alex Goh

I like the taste, real delicious
Texture wise, it's quite crumbly, I wish it could be more moist
Original recipe uses walnuts, I will do so the next time I make this cake again, and perhaps some chocolate chips too
Overall, well loved by family :)

A
100g butter
85g cooking chocolate

B
180g sugar
3 eggs

C
20g cocoa powder
170g plain flour
1 1/4 tsp double acting baking powder
1/2 tsp baking soda

D
120g chopped walnuts (I didn't use but I will in the future)
100g chocolate chips (additional I'd like to use in the future)

1. Double boil A over simmering water til chocolate melted
2. Mix B til sugar dissolved. Add in cooled A, mix til well combined
3. Fold in sieved C, mix til well blended. Add in D, mix til well incorporated
4. Pour into 22x20cm shallow pan lined with alumunium foil (I used 20cm round, hence the taller cake)
5. Steam for 30 minutes. Set aside to let cool
6. Coat with chocolate ganache over the cooled cake

Steamed Chocolate & Pandan Brownies

Yum yum yum... that's the only description I can think of when I sank my teeth in this moist brownies :)
And after that, the only think I could think of was to sink my teeth into it again and again LOL

Recipe is from Ricke's site with slight modification

What you need:

A

6 eggs

200g sugar

1 tsp ovalette

1/2 tsp salt

B

150g plain flour

20g milk powder

20g corn flour

1 tsp baking powder

1 tsp vanilla essence

C

100g cooking oil

100g white chocolate, chopped

50ml thick coconut milk + 2 tbsp pandan juice + 1 tsp pandan paste

1. Heat up steamer and wrap the cover with clean cloth
2. Grease 20cm round pan, lay baking paper on top and grease again on top of the baking paper
3. Heat up coconut milk til warm only, off heat, add white chocolate, mix well til chocolate melts and well mixed with coconut milk, add in oil, set aside
4. Sift all ingredients B together
5. Beat A on high speed til doubled in volume, thick and pale (ribbon stage). addin B mixture in low speed
6. Scoop 1/3 of the batter, add in C mixture, mix well and put back to the remaining batter and fold in gently
7. Scoop half of the batter, mix with enough chocolate emulco
8. Pour pandan batter into the pan, steam 15minutes, pour in chocolate batter, steam 30minutes (all on medium heat) 
9. After cooked, immediately take out from the pan, let cool
10. After cooled, spread the top with chocolate ganache (I used nutella) and sprinkle with grated cheese

Really yummy!!! These are the reasons I can think of why one cannot enjoy this brownies: one doesn't like pandan and/or chocolate, one doesn't like cakes. No other reason - period :)



I'm posting this for Sweets For A Saturday #57

Bake Along #16 - Black Glutinous Rice Flour Steamed Brownies

I've eaten this brownies which is very popular in Indonesia, it was quite sometime back and was hooked by the taste and texture
I managed to find the flour in Indonesia, it's easily found in any baking shops anywhere. It's possible to make the flour but it's too troublesome to me
Finally I could make this yummy brownies :)

Original recipe uses chocolate rice as filling, I used shaved dark chocolate and grated cheddar cheese, yum!

Chocolate and cheese.. perfect combination I can never live without :)

Recipe is from Ricke's site

What you need:

6 eggs

200g sugar

1 tsp ovalette (optional)

1/4 tsp salt

1 tsp vanilla extract

2 tbsp sweet condensed milk

250g black glutinous rice flour

20g cocoa powder

100g chopped dark chocolate

200g canola oil (or melted butter)

Filling:

enough shaved dark chocolate (or chocolate rice)

enough grated cheddar cheese

1. Heat up steamer, wrap the cover with clean cloth. Sieve black glutinous rice flour and cocoa powder together, set aside. Grease pan, line with baking paper and grease on top. I used 2 pans of rectangle brownies pans sized approximately 20 x 10 x 4cm
2. Melt chopped chocolate together with oil, mix well and let cool
3. Beat eggs, sugar, ovalette and salt on high speed til ribbon stage. Lower speed, add in vanilla, mix well, followed by condensed milk, mix well
4. Add in sifted flour gradually on low speed til well mixed (not so long, around 1 minute)
5. Add in 1/3 of the batter into the chocolate and oil mixture, fold in til evenly mixed and then pour to the remaining batter, fold in gently
6. Divide the batter into two, pour one portion to the pan, steam on medium fire for 10 minutes, sprinkle chocolate and cheese on top, followed by pouring the remaining one portion of the batter, let continue steaming for 25 minutes
7. Remove from steamer and take out from the pan immediately, let cool on the cooling rack

This brownies is considered fudgy type, even though it's not as rich as those baked fudgy brownies

Taste chocolaty, and even though the batter feels sandy cos of the type of flour used, but the brownies doesn't have any sandy texture at all

Soft, and easy to eat, really addictive.. I definitely will make this again :)

And it's good to know that oil is used instead of butter, and the flour is definitely much healthier than just normal plain flour

This brownies is dedicated to Bake Along No. 16 : Theme - Brownies

Please hop on to the hosts wonderful brownies creations: Lena and Zoe

Joyce is also one of the host for this fun event, but she has some personal matter to attend for this time, hope everything is settled for her and we can see her again the next event :)

Steamed Pandan Swiss Roll With Banana & Nutella Filling

Fell in love the first time I saw this swiss roll at Camelia's site
Indeed it's so yummy :)

After I dipped in chocolate ganache - couldn't do as pretty though :P

What you need:

A

4 eggs

100g sugar

6g ovalette

1/4 tsp vanilla

1/4 tsp salt

100g cake flour

1/4 tsp baking powder

1 tsp pandan paste

50cc vegetable oil

50cc coconut milk

B

6 king bananas, cut into 2parts

nutella

100g chocolate - melted

Prepare a square pan (I used 2 pcs of 20x20x4cm cos I don't have bigger steamer - original recipe used 30x30x2cm), grease with butter (only the bottom, not the sides), lay parchment paper

Beat in high speed eggs, sugar, ovalette til ribbon stage, add in vanilla til evenly mixed

Add in flour and baking powder, beat in low speed til well incorporated

Add in pandan paste, oil, coconut milk, beat in low speed til well mixed

Pour the batter and steam on medium heat for 15minutes

After it's cooked, let cool on cooling rack

When it's cooled, lay the cake on parchment paper, spread with Nutella and sprinkle with chocolate rice, arrange bananas and roll the cake using parchment paper

Cut the roll (I cut mine around 7cm each)

Dip each end with melted chocolate

Note:

* wrap the steamer cover with a clean cloth

* do not open the steamer while steaming

Due to my pan size, I had some leftover batter, I made them to cupcakes, pour a little batter on each liner, put a piece of small cut banana, sprinkle with chocolate rice and pour batter to cover them, bake in preheated oven of 180degC for 15minutes

Makes 6 cupcakes

As soft and fluffy as the steamed ones, but with slightly different texture

I'm submitting these rolls to Aspiring Bakers #9 Swiss Roling Good Times hosted by Lynn from Obsessedly Involved With Food at this LINK

My Sis' Bday - Moist Steamed Chocolate Cake, Meatballs Spaghetti Bolognaise & Baked Macaroni With Chicken Bolognaise Sauce

Yesterday was my lil sis' 33rd bday - I prepared dinner which had one of her fave - meatballs :P
Also, I made her birthday cake - steamed moist chocolate cake with some simple deco - the recipe many bloggers talk about lately

The pics below couldn't really justify the yummilicious factor for the feast we had last night, since all were taken at night

Below is the birthday cake... now I know why this cake has been highly raved by bloggers - this cake is seriously chocolatey, soft, moist and rich, especially with the chocolate fudge topping - it's heaven for chocoholic!
I, as you all know, is lousy in cake deco..so here it is - just a simple one :P

Recipe can be viewed here

Next is the meatballs spaghetti bolognaise.....

What you need:

*For the meatballs:

500g minced beef

approx 100g white bread

1/2 cup breadcrumb

1/4 cup fresh milk

1/4 cup water

1 medium onion - grated (OR 1 tsp onion powder)

2 cloves of garlic - crushed (OR 1 tsp garlic powder)

1/2 tsp dried oregano

1 egg, beaten

salt, pepper and oil for frying

Soak white bread in milk and breadcrumb in water - set aside (approximately 15minutes)

Mix beef, onion, garlic, oregano, egg, salt, pepper - mix well

Add in bread mixture as well as breadcrumbs mixture and mix til well incorporated

Shape into balls

Keep in the airtight container and store in the fridge for approximately 1hour

Heat oil on the non stick frying pan - fry the balls til golden

I used Prego roasted garlic and parmesan pasta sauce (yeah... lazy me, even for my own's sis big day, premix still won *grin*) - mixed with sauteed garlic, shitake mushroom and sliced cheese, add a little water if it's too thick, a little more seasonings if need to adjust the taste

Lastly, all meatballs added in the sauce

Prepare spaghetti as per instructed - drain

Arrange cooked spaghetti on serving plate - pour the meatball sauce over

Sprinkle with parmesan powder and add a dash of tabasco

Mix and open your mouth wide!!!!

Delicious! :)

Below is baked macaroni in chicken bolognaise sauce, it's for the kids whom prefer pasta with more cheesy flavour, espscially if it's tomato based.....they love this dish!

I used the same pasta sauce mix I made above but I added minced chicken

Prepare some macaroni as per instructed - drain

Mix with the chicken bolognaise sauce, arrange on baking dish, top with grated mozzarella cheese

Bake in preheated oven of 180degC for approx 20-25minutes

Also great to eat with parmesan powder and tabasco

As if we didn't have enough, the bday girl bought some onion garlic bread and roasted garlic creamy mushroom soup :)

Btw, this is a bday card Abby made for her...

She made two actually, after both finished, she decided to keep the nicer one for herself....gosh! :P

Btw, the front page on the pic blow is My Melody - in case you can't recognize hahahha...

Happy bday sis! Hope u had a great time and most importantly - feast! :)