Monday, September 20, 2010


Steamed sponge cake is moist and not so spongy. Not bad for a change.

( Chinese Steam Sponge cake taken from Google images)


5 large eggs
200g castor sugar
1 tsp vanilla essence

Sift twice

200g plain flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda


  1. Grease side of round cake pan with butter.
  2. line the base with non-stick baking sheet.
  3. Bring water in a large steamer to boil over high heat.
  4. Place eggs in a bowl of electric mixer and whisk for 3min until frothy.
  5. Add sugar. Continue to beat until pale and fluffy.
  6. Beat in vanilla essence.
  7. Carefully, fold in sifted dry ingredients 1/3 at a time. Keep beating.
  8. Pour mixture into pan.
  9. Wipe the steamer cover and wrap a large tea towel to prevent water from the cover dripping into the sponge cake.
  10. Steam over boiling water for 40min.


Kaya, comes from the word meaning "rich" in Malay. It is a coconut egg jam,whereby the jam is made from coconut milk , eggs, mixed with extracted juice from pandan leaf for fragrance and sweetened with sugar.

( Pandan Kaya Muffin taken from Google images)

( pandan leave or screwpine leave)


150g plain flour
1 1/2 tsp baking powder
1/4 tsp salt
1 large egg-beaten
40g castor sugar
50g butter, melted
100ml milk mix with 1/2 tsp pandan paste or 1 tbs pandan juice
12 teaspoon of kaya (coconut jam)


  1. Grease muffin tin.
  2. Sift flour, baking powder into a bowl. Add salt.
  3. In a large bowl, combine egg, sugar and butter.
  4. Add combined milk and pandan paste. Mix well.
  5. Fold in sifted flour ingredients.
  6. Place a spoonful of mixture on to the base of each greased muffin hole.
  7. Use a teaspoon to make a hole in the centre.
  8. Fill in a teaspoon of kaya (coconut jam).
  9. Then cover the top of the kaya with a tablespoon of batter until 2/3 full.
  10. Bake 200C for 35min or until skewer inserted into the middle of muffin comes out clean.


Sweet corn are sweet either bake with bread, cakes or muffins. Most people like to eat steam cup sweet corn for snacks.

Here is a recipe for easy sweet corn muffin.

( sweet corn muffin from Google images)


215g self-raising flour
1 tsp baking powder
60g castor sugar
3 large eggs-beaten
90ml low fat milk
1 tsp vanilla essence
75g butter, melted
175g cream style sweet corn


  1. Lightly grease muffin tin.
  2. Sift self raising flour and baking powder in a bowl.
  3. Stir in sugar.
  4. Mix eggs, milk, vanilla and butter together.
  5. Add to flour mixture together with sweet corn.
  6. Beat for another 30 seconds.
  7. Spoon into greased muffin holes until 2/3 full.
  8. Bake 190C for 25min or until skewer inserted into the centre of muffin comes out clean.


(photo taken from Google images)

Strawberries may taste sour if eaten raw. Mix them together with muffins, give you a wonderful taste.


250g plain flour
4 tbsp baking powder
1/2 tsp cinnamon powder
1/2 tsp salt
75g light brown sugar
2 large eggs-beaten
75g butter, melted
150ml milk
250g fresh, ripe strawberries, dice


  1. Preheat oven 220C.
  2. Grease muffin hole or line with muffin paper cases.
  3. Sift all dry ingredients in a bowl.
  4. Add salt.
  5. Beat sugar and eggs together.
  6. Add butter and milk. Mix well.
  7. Stir the sugar mixture into the dry ingredients.
  8. Add in dice strawberries.
  9. Mix until all well blended.
  10. Spoon into muffin hole or paper case until 2/3 full.
  11. Bake for 25 to 30min or until the skewer inserted in the centre of the muffin comes out clean.


This is recipe for basic muffin if you like it plain.


2 cups plain flour
1 tbsp baking powder
1 tsp salt
1/4 cup sugar
2 large eggs-beaten
1 cup milk
1/2 cup butter, melted
1 tsp vanilla essence


  1. Line 12 hole muffin pan with paper cases.
  2. Preheat oven to 190C.
  3. Sift flour, baking powder into a bowl.
  4. Stir in salt. Set aside.
  5. lace sugar, eggs, milk, butter and vanilla essence in a bowl. Mix well.
  6. Add combined dry ingredients and beat until blended.
  7. Spoon into muffin pan until 2/3 full.
  8. Bake for 20min or until skewer inserted in the centre of muffin comes out clean.

Saturday, September 18, 2010




350g tapioca flour
5 pcs pandan leaves , wash and cut into 2inch length
1 tsp salt
2 large egg yolks
140g castor sugar
150ml thick coconut milk or packet type
20g butter, melted
1/8tsp baking powder

  1. Fry tapioca flour with pandan leaves until light. Discard pandan leaves. Leave 15min to cool before use.
  2. Set aside 80g flour for dusting.
  3. Sift flour, baking powder and salt.
  4. Whisk egg yolk with sugar. Add 20g butter. Mix well.
  5. Alternatively, add tapioca flour and coconut milk. Keep mixing until well blend.
  6. If the batter is sticky, add a tablespoon of tapioca flour.
  7. Leave it aside for 10min to 30min with a towel cloth. The batter will harden.
  8. Sprinkle some flour onto baking pan. Don't grease or use any baking sheet.
  9. Sprinkle some flour onto baking board. Roll into 1cm thickness. Use any cookie cutter to stamp out shapes. Dip a toothpick into red coloring and place a dot on each cookie.
  10. Bake 170C for 15min or a little brownish.


  • Fry tapioca flour 1 day earlier because if the flour is still warm, batter will become very sticky.
  • Do not too much tapioca flour if the batter is wet because it will harden when you leave the dough aside for 10min to 30min.
  • If the batter has too much flour, cookie takes much longer time to bake.


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