Category Archives: Dessert

Oven Baked Blueberry Pancake

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We have been plagued by a nonstop case of cold, runny noses and coughing this whole month. Today is another day of me feeling weak and exhausted. I have a toddler to feed so I looked around for something that is easy and contains fruits/vegetables. The internet led me to Martha Stewart’s page and showed me a very easy recipe of oven-baked blueberry pancake. The ingredients are all there so that decided it.

I do not own any cast iron pan so I used my springform cake pan which worked fine. I need not adjust the timing or anything. The pancake was simple but good. I drizzled some maple syrup over before serving. Yum! The little one devoured his serving and asked for a second and a third serving πŸ™‚

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For the recipe, please click here.

Japanese Candied Sweet Potato/Daigaku Imo

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Sweet potatoes are not so easily available here as that I can go out to the supermarket any day with a guarantee to come home with some. The common available variety seems to be imported from the USA and has an orange flesh. I was very happy to find a different type the other day and this type has purple skin with yellow flesh. Reminds me of Japanese sweet potatoes! Despite the physical similarity, the ones I bought came from Portugal. And since me being terrible with botanical and agricultural knowledge, I can’t tell them apart. Terrible, terrible, terrible.

I didn’t mind. I was happy to have some sweet potatoes to play with in the kitchen and decided to try my hand on making candied sweet potatoes. I’ve eaten them before at a small Japanese bar/restaurant in Singapore. I liked it very much. It was during our last month there. A return visit was at that point impossible to squeeze in.

Daigaku Imo, which translates to university potatoes, are enjoyed by students in autumn, according to Japan Centre. My timing to attempt them was perfect as it is autumn now.

So, here is to revisiting another memory πŸ™‚

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The recipe is from justonecookbook. It is very easy to make and the instructions are detailed and easy to follow. For the recipe, please click here.

Cakey, chewy, slightly gooey Brownies

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I haven’t had much cravings for brownies for the longest of times. Those days I would wonder why people go crazy for brownies. I could remember my first brownie though. It was chocolatey and moist. First bite and I went “wow!” But the years that follow, I lost clue on the brownie loving. Till last week.

I had a strong urge after dinner for something chocolatey. Gooey. Cakey. A couple of thoughts later, I narrowed down the suspect. The brownie. I have no recipe on hand to make one. So I searched for one quickly. Found one on Allrecipes (Click on Allrecipes for the recipe!) and 45 minutes later, I was in brownie heaven. So good that it’s a keeper.

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Slow Cooker Black Glutinous Rice Porridge / Bubur Pulut Hitam

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I had an idle moment today so I looked through my pictures and found this. I have made this dessert awhile back. First time for a long time. My husband and I adore bubur pulut hitam (the Malay term which translates to bubur = porridge, pulut hitam = balck glutinous rice) . I did not need to make any previously as it is on the dessert offerings of a Peranakan Chinese restaurant that we used to frequent back in Singapore. If you want to find out more about Nyonya-Baba culture, which is a fusion of Chinese and Malay culture and it isΒ  local to Singapore and Malaysia, please click here.

This one here was one of my best efforts so far so I’m writing it down here now before I forget. This method is using a slow cooker. I realised it is much easier to use a slow cooker also known as a a crock pot to cook bubur pulut hitam due to the time needed.

I have used some frozen coconut cream ice chips here instead of just stirring it in. That aside, we love to eat it with coconut ice cream too. Over the warm bubur πŸ˜‰ Just like what we do with warm brownie and vanilla ice cream hee…

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Ingredients

1 cup/200g black glutinous rice, rinsed and soaked overnight
Screwpine/pandan leaves, 4 pcs, knotted (this can be bought at the asian specialty store)4-6 cups of water (more or less water depending on preferred consistency)
About 130g palm sugar (they come in forms of small cakes, I used 3 cakes)
Pinch of salt
Coconut cream

Method
1. Place soaked black glutinous rice, 4 cups of water and screwpine leaves in the slow cooker. Turn on high and let it cook for about 4 hours. The rice should be broken down and soft.
2. Add in the sugar, salt and water if required to adjust the consistency of the porridge. It should be a thick porridge yet smooth with bits of rice.Β  Give it a stir and let it continue cooking for 15 minutes before switching off. Remove screwpine leaves.
3. Serve warm drizzled with coconut cream, plain with a bowl of coconut cream on the side, frozen coconut cream ice chips or coconut/vanilla ice cream.

πŸ™‚

 

Mint and Chocolate Chip Ice Cream

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Summer is here for some weeks now. There are ice cream machines being sold everywhere and these are small ones. They make about a 1 litre to 1.5 litre of ice creams. Curious me bought one. Wee, one of the definite flavors I wanted to make is mint and chocolate chip. I used to love this flavor as a child and somehow I got sidelined and even forgot about the existence of this flavor. Until, our trip to London recently which had me eating mint and chocolate chip ice cream while waiting to look at the Crown Jewels. That was a very long queue! The jewels, not the ice cream. The ice cream stall had a queue but not as long πŸ˜‰

A quick check on the internet had helped me narrowed down on a recipe. I followedΒ Cooking Classy’s recipe and ended up with this! Yum!! No, it is not bright green or very green since I did not want to use any food coloring. It is, however, with a hint of green from the mint. The other substitution I made was to use whipping cream instead of heavy cream. Oh, I omitted the light corn syrup as well. What I ended up was still very delicious with just enough of sweetness without being overwhelming.

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Khao Niaow Ma Muang (Thai Coconut Sticky Rice with Mango)

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I miss Thai food terribly. While I have not lived in Thailand, I have visited quite a number of times. Plus there are some places that serve great Thai food back in Singapore. The addiction fixes used to come quick and easy. It is much harder now.

The idea of attempting coconut sticky rice with mango (a great favorite of mine since I was a child) came when I was looking at a couple of mangos that I acquired. Sure, it wasn’t not the same sort of mangos. But it was worth a shot. Here was what I ended up with.

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I was extremely pleased with the end result. Needless to say, dessert was a hit and pure enjoyment. For the original recipe that I followed, please click on Leela’s page “She Simmers”. She even has a post explaining what sticky rice is as well as how to peel mangos! πŸ™‚

Note: I only have a regular WMF vegetable steamer on hand. What I did was to place the rice, which I soaked for 1 hour, in the middle of a piece of baking paper and place that on the steamer to steam. It turned out quite well!

Happy mango days to everyone πŸ™‚

Victoria Sponge Cake

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I’ve seen them in bakeries. I’ve heard of them and I’ve tried it a couple of times. Those attempts were not that successful, sadly. They just didn’t turn out to be as fluffy and spongey like how they are called. Since then, I’ve stayed away from considering trying to bake one. It was all good until the day I came across this recipe from Felicity Cloake, writing for the Guardian. It tempted me and I gave in. And this was the end result.
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Instead of a jam, I had used a mixed berries compote. And no cream as my husband reminded me that we are watching our weights. It was lovely. We didn’t miss the cream. Light, fluffy with the compote giving that burst of extra flavor. I felt very grateful to Ms Felicity Cloake for coming out with this recipe with every bite I had.

This recipe below is adapted from Felicity Cloake’s Perfect Victorian Sponge Cake recipe.

Ingredients
3 large eggs, with their weight taken whole
Of the same weight, equivalent amounts of sugar, salted butter in room temperature and self raising flour*
1 tsp baking powder
1 tsp salt
2 tbsp milk
Powder sugar for topping
Jam or compote for filling (Raspberry is the traditional flavor for the jam)

Method
1. Grease and line bottom of round cake pan/pans if you have 2 of 21cm. I used a 23cm pan. Preheat oven to 180 degrees Celcius or 350 degrees Fahrenheit. Weigh your mixing bowl before using to achieve accurate division of the batter later.
2. Cream butter and sugar until pale and fluffy using a mixer. It will take about 2 minutes to reach the fluffiness needed.
3. Beat in the eggs one at a time making sure that each addition is well incorporated before the other. With a silicon/rubber spatula, scrape down the sides of the bowl and mix the batter to make sure everything is well incorporated.
4. Fold in the dry ingredients. Once folded in, add just enough milk to achieve the texture where it drops easily from the spatula but not runny.
5. Divide the batter in 2 equal amounts. Use a weighing scale, if preferred.
6. Pour the batter in and bake until it is risen and golden. The inserted skewer should come out dry and clean.
7. Let the cake cool in the pan for about 10 minutes. After which remove and let cool on cooling rack. The flat side down. Repeat step 6 if using only 1 pan.
8. Once both cakes are cooled and ready, assemble cake by placing the least desired layer on a plate. Cover the top with jam or compote of your choice. Top with the remaining layer of cake. The domed side facing up. Sprinkle powdered sugar over the cake. Enjoy!

By the way, I love a cup of Earl Grey tea with my cake. What is the drink of your choice?