A Time To Share

Our God is a God of Nations:
"He so love the WORLD ... He gave His one and only son..."

Friday 30 October 2015


when roasted are fun to munch
more so if there is a hint of sweetness

I have adapted 
this recipe from lykitchenventure

250g mixed nuts (pecan, walnuts & peanuts)
100g golden syrup

1) roast nuts in preheated oven 160'C for 10min, turning 1/2 time
2) mix together roasted nuts and syrup in a bowl
3) spread out nuts & syrup on parchment lined baking sheet
4) bake in preheated oven for 15min until fragrant
5) remove from heat & turn nuts to make sure all nuts are coated with syrup
5) leave to cool completely before storing in airtight container

Tuesday 27 October 2015


"Hu Chiew Noin
Meh Suah Noin"
福州人 不輸人
Foochow people will not lose out to other people

"Hu Chiew Noin
Eh Huat Tat"
福卅人 會發達
Foochow people can prosper in wealth

Sunday 25 October 2015


Scones are easy to make
it varies according to the ingredients 
and dried fruits added

350g plain flour
3 tsp baking powder
1/8 tsp salt
140g butter
100g cream cheese
30g fine sugar
3 Tbsp dried cranberries
3 Tbsp whipping cream
2 Tbsp milk
2 eggs, beaten

1) sift flour & baking powder, mix in salt
2) blend in butter & cream cheese, until mixture is crumbly
3) stir in sugar & dried cranberries
4) combine the rest of the wet ingredients & mix into the dry 
5) roll out dough to 2-3cm thickness, cut into circles
6) arrange on greased tray & bake in preheated oven 220'C for 15-20min
7) serve warm


Min Jiang Kuih 
also known as Apam Balik in Malay
is a sweet pancake 
with fillings of roasted groundnuts

It is one of my hubby's favourites

This is a popular hawker food
sold in many of the food courts and markets
either in
small pancakes, folded half
or cut pieces from a big pancake

I followed MiMi Bakery House 's recipe and
made this medium size pancake 
which I cut into 7 pieces

130g plain flour
1/4 tsp baking soda 
1 tsp baking powder (if omit, add another 1/4 tsp baking soda)
1/2 tsp yeast
1 egg
25g sugar
160ml water

125g peanut, roasted & ground
3 Tbsp sugar
1 Tbsp butter

1) combine all ingredients in batter to form a smooth batter
2) leave aside for 30-45 min & sieve
3) pour 1-2 laddle of batter into a non stick wok, smooth out 
4) cook on low heat until bubbles appear all over
5) off or reduce heat, sprinkle sugar & peanuts on pancake
6) distribute butter onto peanuts
7) fold pancake over & remove from pan
8) serve hot


Bee Koh
Nonya Kuih made with glutinous rice

I like the snow white colour
and the sweet and chewy texture

I have referred to Bumble Bee for the recipe

Nonya Bee Koh

250g glutinous rice
250g coconut milk
pinch of salt
100g caster sugar
2 pandan leaves, knotted

1) rinse glutinous rice & soak 2 hours or overnight
2) drain water from glutinous rice & place rice in lined bamboo steamer
3) put knotted pandan leaves on top of the rice
4) cover & steam for 45min
5) 1/2 time, stir the rice and sprinkle some water on the rice
6) continue steaming until times up
7) in a kuali, combine coconut milk, sugar and salt
8) cook over low heat until sugar dissolves
9) mix in cooked rice, stirring and cook and until liquid dries up
10) pour into a shallow plate, press with a spoon to compact, let cool
11) cut when completely cooled

caster sugar can be replaced with gula melaka for colour

Wednesday 21 October 2015


These soft buns made by  

with 5 ingredients

knead together & left overnight in the fridge

When freshly baked
they are crispy on the outside
and soft on the inside

400g bread flour or mix with 1/2 plain flour
250g water
1 tsp yeast
1 tsp salt
20g sugar

1) All ingredients into the bread machine, bread dough cycle 1:30 hours
2) leave bread dough (covered) in fridge for a day or so
3) shape into 6 balls & leave to rise until double
4) before going into the oven, lightly sprinkle flour on bun & score buns
5) bake in preheated oven 190'C for 20min

Monday 19 October 2015


A simple dessert
Sago pudding with coconut milk & gula melaka

100g sago boiled in
350g water
1 pandan leaf, knotted, until sago turns translucent

1) pour sago into sieve, 
2) wash under running water to remove excess starch
3) divide into dessert bowls, chill in fridge

1) 50g gula melaka boiled in 
    100g water until dissolved, let cool
2) 50g thick santan + pinch of salt, leave aside
3) serve pudding, topped with santan & gula melaka syrup


This Cupcake 
has the texture of a cupcake
fragrant of Nonya kuih
 and taste like kampung Kuih ondeh ondeh

I found this recipe in

Cupcakes (makes 10-12 pieces)
3 Tbsp pandan extract (pandan leaves blended with some water)
1.5 cup plain flour
1.25 tsp baking powder
1/2 tsp salt
3/4 cup caster sugar (scant if do not like sweet)
125g butter
2 eggs
1/2 cup milk

1) preheat oven to 180'C
2) sift flour & baking powder, mix in salt and leave aside
3) beat butter with sugar until light & fluffy
4) add eggs, one at a time, beat well
5) fold in flour & liquid (pandan juice & milk) alternately
6) divide batter into cups
7) bake for 15-17min until skewer comes out clean, let cool

Green Cupcake after baking

150g gula melaka, cut into smaller pieces
100g water
1/2 cup desiccated coconut

1) in a pan, boil together gula melaka and water until gula dissolved
2) let cool to room temperature before adding in desiccated coconut

1 cup whipping cream
1/4 cup castor sugar
1 tsp vanilla extract (optional)
1 cup desiccated coconut

1) whip cream with sugar until stiff peak, add vanilla
2) gently fold in desiccated coconut
3) to assemble,  core cupcake, fill in filling, cover filling
4) pipe cream on top of cakes

Friday 9 October 2015


Sweet Potato 
comes in 3 colours: orange, purple and yellow

Most of the times
they are sweet and nice 

I like to bake with sweet potato
because besides giving me the natural colours
it gives fibre too

Look at the texture
soft and fluffy 

I adapted the recipe from
Wu Pao-Chun Champion Toast

80g sweet potato, steamed and mashed
170g milk
28g butter
240g bread flour
25g brown sugar
1 tsp yeast

1) all ingredients go into the bread machine, bread dough cycle 1.5hrs
2) shape into 2 loaves and leave to rise until double
3) bake in preheated oven 190'C for 25min


a favorite dessert
if one can ignore the generous amount of cheese and cream

Of course
with the addition of 
strong coffee and rum
one can very well confirmed that
 it is not that cheesy afterall...

Many recipes come with raw eggs
which help to combine and hold the cheese and cream
giving it a nice and firm cut

I don't like to have raw eggs in my cake
so I was quite reluctant to make Tiramisu Cake
until I found this recipe
no egg, no rum!

200g whipping cream 
250g cream cheese or Mascarpone cheese
75g sugar
1 tsp vanilla extract
2 cups strong coffee, cold
1 pkt ladyfingers
cocoa powder for dusting

1) Cream cheese and sugar until light, add vanilla extract
2) In another bowl, whip whipping cream until soft peak
3) combine cheese and cream, leave aside
4) dip ladyfingers in cold coffee and arrange on base of 6X9"tin
5) spread a part of the cream onto this first layer of ladyfingers
6) arrange another layer of ladyfingers on top of the cream
7) top with another layer of cream
8) refrigerate at least 2 hours
9) dust with cocoa powder before serving