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Monday 31 August 2020

3 Ingredients Oreo cake


3 Ingredients Oreo Cake

by Spice Bikes 

Oreo Cake

28 oreo biscuit

220ml milk

1.5 tsp baking powder


1. separate cream from oreo biscuits

2. crush oreo biscuits, add milk to mix until smooth

3. mix in the cream

4. add baking powder, mix well

5. pour into 3 nos. 4" cake pan

5. bake in preheated oven 175'C for 25min until done


 Kluang Mooncake Biscuit

Mooncake Festival is approaching
many bakers have already started baking Mooncakes.

Just feel like baking one for the season,
so I bake this,
following Kenneth Goh's recipe

As you can see,  Kluang Mooncake has a biscuit skin

which crumbles and melts in your mouth.

Kluang Mooncake Biscuit

400g self raising flour

80g powder sugar

1/2 tsp salt

80g butter

2 eggs, beaten

600g filling (red bean paste) - divide into 3 portions

                                                 & roll into 6" rods

egg wash:1 egg + a little water


1. sift flour, mix in sugar and salt

2. rub in butter

3. add beaten egg to combine (may need a little milk if the egg is small)

4. divide into 3 portions, roll flat & wrap the filling & shape

5. score the top of biscuits & brush with egg wash

6. bake in preheated oven 190'C for 30-35min

Tuesday 25 August 2020


 Shau Bao 

Recipe adapted from 


Water Skin

                200g plain flour

                60g cooking oil

                30g castor sugar

                1/4 tsp salt

                100g water  

Oil Skin

150g plain flour

80g cooking oil


300g diced barbecue pork (叉烧)

200g green peas (青豆)

1 big onion – diced (大葱)

             2 Tsp plain flour

             3 Tbsp cooking oil

Sauce: mix together

1 Tsp sesame oil (麻油)

3 Tsp castor sugar (细砂糖)

1 Tsp Chinese cooking wine (烹饪酒)

2 Tsp oyster sauce (耗油)

1 Tsp dark soya sauce 

5 Tbsp hot water


1) Egg wash

                - beat together 1 egg yolk & 1 Tbsp icing sugar

2) decoration

               - black and white sesame seeds


1. In the frying pan, heat up 3 Tbsp cooking oil, 

  1. sauté the onions until fragrant. 
  2. Add plain flour & fry, pour in sauce 
  3. add barbecue pork & green peas, fry until almost dry
  4. Remove from heat and allow to cool, refrigerate 


  1. water skin: combine all ingredients in a mixing bowl, mix until smooth. 
  2. Put dough in plastic bag and leave aside
  3. Oil skin: mix all ingredients to form a dough. May need to add more flour to get a pliable dough.
  4. Divide both the water skin and oil skin into 15 equal portions. 
  5. Take one portion of water skin, flatten it, wrap a portion of the oil skin inside, set aside.
  6. After doing the same for all the 15 portions, take the 1st ball and roll it lengthwise, roll up as if a Swiss roll, leave aside and do the same for the rest.
  7. Take the 1st roll, flatten it lengthwise & roll up again.
  8. When finish doing the same for the rest of the rolls, take the 1st roll & flatten it into a round
  9. Wrap 1-2 Tbsp of filling in it & pleat to seal the opening. Leave on a parchment lined tray.
  10. Before sending into the oven, egg wash & decorate with sesame seeds.
  11. Bake in preheated oven 180’C for 35-45min until the desired colour is reached. 

Sunday 16 August 2020



Love Doughnuts but worry about the oil?

No problem, try this! 

390g bread flour 

1.25 tsp instant yeast

250g fresh milk

45g sugar

1/2 tsp salt

45g butter

  1. all ingredients into the bread machine, bread dough cycle, 1.5 hrs
  2. when done, roll flat about 1/2” thick
  3. use cookie cutter to cut rounds
  4. Use a piping nozzle to cut the centre hole
  5. Place on parchment lined tray to proof 60min until double
  6. bake in preheated oven 200’C for 15-20min
  7. Let cool 

Chocolate glaze:

100g chocolate

12g butter

12g milk

12g fine/icing sugar

  1. Combine all ingredients & melt over steam
  2. Once butter & sugar melt, remove from heat
  3. Stir until the chocolate is fully incorporated 
  4. Leave aside to cool
  5. Dip the cooled doughnut into the chocolate
  6. Turn over & leave on a tray
  7. Sprinkle with rainbow or chocolate rice


1) If the bread dough is dry while kneading, add more milk. The dough should be soft but not sticky! 

2) if you run out of chocolate for glaze, you can use cocoa powder instead. Recipe: 

125g powder sugar

2 Tbsp cocoa powder

1/2 tsp vanilla extract

3 Tbsp milk

Combine all ingredients and mix until smooth 

Sunday 2 August 2020


This Kueh lapis is springy and 
has a lovely colour depending on the colour of the sweet potato.
Recipe by Doris Ong Guek Eng

Sweet Potato Kueh Lapis
8" pan

White Layer
190g tapioca flour
40g rice flour
250g coconut milk
70g sugar
120g water

Sweet Potato Layer
190g tapioca flour
40g rice flour
250g coconut milk
60g sugar
150g water
230g sweet potato, steamed & blend with water

1. boil water with pandan leaves & divide accordingly
2. mix the ingredients in white & sweet potato layer separately, strain the batter
3. divide batter: white 4 parts; coloured 5 parts
4. in a steamer, heat an oiled pan for 5min
5. pour in 1st layer (coloured), cover & steam for 5min
6. pour the next layer (white), cover & steam for 5min
7. repeat by alternating the colour, make sure to stir the batter everytime
8. at the last layer, steam for 15min
9. cool completely (3-4hrs) before cutting.