Tag Archives: dessert

Japanese Candied Sweet Potato/Daigaku Imo


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 ­čÖé


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.


Slow Cooker Black Glutinous Rice Porridge / Bubur Pulut Hitam


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 is  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 ­čśë Just like what we do with warm brownie and vanilla ice cream hee…



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

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.  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.



Strawberry Roll Cake/Erdbeerroulade


I have been practicing how to roll a cake since my mother in law showed me how. Somehow, I have gone from a German recipe to a Japanese recipe. Very odd but due to the lesser amount of eggs used in the Japanese roll cake recipe, I stuck with it. It is a question of conscience, I suppose. If I failed, I wasted less resources.

After a few attempts that went from using the wrong pan to not beating the eggs enough, I finally did it. And that means I can finally share it with the world ­čśë

The recipe I followed belongs to Ochikeron, a very pretty video blogger whom I find is an impressive cook and baker. For her recipe and video please click here

I am satisfied with the recipe. The recipe results in a very flexible and forgiving cake for rolling. I also prefer this method as it means I do not need to roll the cake immediately once out of the oven. (Read: burnt fingers) The only thing I would change is the amount of cream used. I would whip up 100ml of whipping cream, without sugar, for spreading over the cake. For those who do not have a cake tin in the size she specified, you can hack your own tin using baking paper. That is how I did it several times. Do it like you would line a square pan but use a paper stapler to secure the walls. The batter is light enough for the baking paper. Happy roll-caking!


Meine Schwiegermutter hat mir in letzte Sommer schauen wie macht man ein Roulade. Seitdem habe Ich ein Paar Mal versucht. Irgendwie habe ich ein Japanischer Roulade versucht. Ich habe bei der Japanischerezept geblieben. Das wegen der Japanischerezept braucht wenige Eier. Wenn ich nicht erfolgreich bin, f├╝hle ich mich nicht so furchtbar wegen den Abfall.

Ein Paar Versuchen sp├Ąter bin ich erfolgreich. Heute m├Âchte ich gerne mit Euch den Rezept teilen. Der Rezept findet man hier. Folgende ist meine ├ťbersetzung:

2 Eier
50g Zucker
35g Mehl Typ 405
20g Milch (Zimmertemperatur)
200ml Schlagsahne (Ich w├╝rde nur 100ml benutzen weil 200ml ist viel zu viel)
1 EL Zucker (Ich macht sehr gerne ohne Zucker)
Obst von seine Wahl in klein St├╝ckchen gew├╝rfelte

1. Mit Backpapier ein 23cmx23cm Backform ausgelegt. Den Backofen auf 180 Grad vorheizen.
2. Eier und Zucker mit einem Schneebesen in eine Metalsch├╝ssel r├╝hren. Auf einem Sch├╝ssel mit W├Ąrmewasser, lass die Eier und Zucker Mischung warmen bis 40 Grad.
3. Mit hoch Geschwindigkeit einen Mixer den Teig etwa 5 Minuten schlagen, bis zum Wei├č und locker. Danach 2 Minuten mit niedrige Geschwindigkeit weiter schlagen.
4. Das Mehl rein sieben. Mit eine Spachtel 10 Mal den Teig unterheben.
5. Milch dazugeben und den Teig ungef├Ąhr 50 Mal unterheben, bis zum verbunden werden.
6. Der Teig in Backform geben. Den Backform auf dem Arbeitsfl├Ąche langsam fallen lassen.
7. In den Backofen 180Grad 11-12 Minuten backen, bis zum leicht braun werden.
8. Der Kuchen von Backform rausnehmen und auf einen K├╝hlrost kuhlen lassen.
9. Wenn der Kuchen k├╝hl genug ist, Backpapier von den Kuchen abnehmen. Der Kuchen auf das Backpapier liegen lassen, Brauneseite den Kuchen Sie stellen.

10. F├╝r die Fullung, Schlagsahne und Yucker kombinieren und halbsteif schlagen.
11. Die Sahne auf dem Kuchen streichen. Obst verteilen. 12. Der Kuchen abrollen und mit der Frischhalterfolie einpacken. In K├╝hlschrank 30 Minuten lassen bis fest ist.
13. Der Kuchen abschneiden. Am besten benutzen man ein Messer der in Heissewasser gew├Ąrmt geworden.





Martha Stewart’s Rustic Apple Tart


Hi, I am back from hibernating. While I have not been actively blogging, I have not stopped cooking or baking. The long absence was due to shortage of time and me disappearing for one month to Germany with Soenke and Mika. I still have to figure out how to manage my time better as it will be harder now that we are preparing to relocate.

Anyway, this attempt here with puff pastry started with a package of store bought puff pastry that has been sitting in my freezer for months. I had been wanting to do something with puff pastry. However, all the dimensions involved in the rolling and cutting of the pastry was a hassle. Mind block, one can say. Oh well, after months of self nagging to get it over with, I have finally done it. It definitely was not perfect. I had problems rolling the pastry to a rectangle. My mandolin cuts funny. You will see the strange cut marks on the apple slices. And, I skipped the glaze. Soenke was not so keen to have apricot jam painted all over his precious apples. I was able to save some washing up. Heh, why not?

Aye, the apple tart turned out to be rather yummy except for the bottom part of the puff pastry where it was a bit hard to bite into. I guess it is just a matter of practice, practice, practice!


1 sheet frozen puff pastry (from a standard 17.3-ounce package), thawed
Flour, for work surface
3 Granny Smith apples
1/3 cup sugar
1 large egg yolk, beaten with 1 teaspoon water, for egg wash
2 tablespoons unsalted butter
2 tablespoons apple jelly, or apricot jam


Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.

Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.

In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.

As mentioned previously, I have skipped the glazing part (last step of the recipe). Now that you are warned, do not be alarmed that the tart in the pictures is not shiny and glistening. And I am not joking, tastewise, it is still good! Here have a look and see if you can spot the strange marks on the apple slices from the mandolin.