A Time To Share

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

Friday 29 January 2021





Is good as a snack for the little ones
Can ask the little ones to join in the fun of making these little balls 

Sharing the recipe by Kenneth Goh

120g potato starch
10 g corn starch
55g milk powder
25g icing sugar
1 egg
1/2 tsp baking powder

1. Beat egg together with icing sugar until sugar dissolved
2. Sift in the dry ingredients in 3 additions
3. Mix well with a spatula, the dough should be pliable
4. Form Into little balls and place on parchment lined baking tray
5. Bake in preheated oven 170’C for 15min
6. Let cool, and store in air tight containers.

1. If the dough gets dry after awhile, sprinkle a little milk to bind
2. Wet your fingers if the dough starts to stick to your fingers
3. Perhaps the best size is a little bigger than soya beans if you want it crispy 

Saturday 23 January 2021


Indian Borage Balm

 Specially made for insect bites and itch. 

It is suitable for babies too

Because I used all organic ingredients.

 Indian Borage Balm

Ingredients A
150g dry weight of Indian borage leaves
150g coconut oil 

Ingredients B
100g Indian Borage oil
25g organic beeswax
25g Shea butter (optional)

Step No. 1
1) wash Indian borage leaves and air to dry for 2 to 3 days
2) weigh 150g dried leaves
3) put 150g coconut oil into a sauce pan
4) put on medium to low heat, add the leaves slowly, reduce the heat if too hot
5) stir occasionally as you fry the leaves
6) when less bubbles appear in the oil it will soon be ready
7) the leaves will turn dark and crispy, off the heat 
8) let cool & strain the oil for later use

Step No.2
1) Weigh 100g the cooled oil and put into a cup (able to withstand heat)
2) add 25g beeswax 
3) add 25g Shea butter if used
4) put this cup into a small basin of boiling water to heat up the oil
5) stir until the beeswax has dissolved
6) remove from the hot water & pour into the balm containers
7) if thicken, can bring it back to the basin of hot water.
8) let the balm cool down, and cover until required.

Saturday 16 January 2021


Cranberry Yoghurt Cake 
Is light and fluffy.
Its flavour is Enhanced with added cranberries. 
Not too sweet but just nice.


120g butter

150g Castor sugar, divided 50g & 100g

200g self raising flour, sifted

100g dried cranberry 

200g plain yoghurt 

1 tsp vanilla

2 large eggs

1/4 tsp cream of tartar


1) add yoghurt to cranberry and allow to soak at room temperature. 

2) perheat oven to 185’C, line 1 bread tin with parchment

3) beat Egg, add cream of tartar, continue beating

4) then add 50g sugar and beat until thicken, leave aside

5) cream butter & 100g sugar until light & fluffy

6) beat in egg cream at Low speed

7) fold in sifted flour, alternate with cranberry and yoghurt mixture

8) mix until combined but do not over beat

9) pour into prepared tin 

10) bake @185’C for 45 to 60min until cooked.