Thursday, November 19, 2009

Lime Green and Pink Layered Cake

I just made this cake last night, and it was quite easy, and looks absolutely beautiful!I came across this recipe from Fitri 's blog the other day.Her cake looks so yummy.I enjoyed every step of the process, but now the only problem is that it is so pretty my kids can’t stop eating it! I still can’t get over how good it looks.Her recipe definitely worth trying!
Nothing is better than homemade cake

The cake is soft and moist.Her pretty colorful homemade cake tops it all!It was a huge success and I got 5 stars from my family.Too bad I couldn't make it exactly the same as her's because I only have two 8 inches round pan so I only can make it green and pink in color.

I am not good at frosting.As you can see I only sandwich the cake with buttercream and the top of the cake with some pink chocolate rice.If you don't have rose water,you can replace it with Rose essence.Fitri thanks for the recipe!

Tuesday, November 10, 2009

Hazelnut Peanut Ball Cookies

Believe it or not!I never try hazelnuts cookie before and only recently I started really appreciating the wonderful taste of hazelnuts.So I decided on making hazelnuts cookies using peanut ball cookies recipe because this is the only nuts recipe I have.The cookies may look somewhat odd adding peanut oil but let me tell you that they are delicious in their simplicity and original nuts flavour.
It's easy to make.No butter?No problem!No blender?No problem!
Just use your hand to mix all the ingredients and you are done.Shape into small balls,brush eggwash on top of the cookies and bake it for 15-18 minutes.

90g Plain flour
40g confectioner sugar
40g Ground Hazelnuts
75ml Peanut oil
1/8 tsp of salt
1/2 tsp baking powder
1/2 tsp baking soda

Sieve flour,baking powder and baking soda in a bowl.

1. Combine all ingredients in a large bowl except the oil.Use your hands to mix thoroughly.Add oil in a slow stream and knead into a dough.

2. Refrigerate dough for 30 minutes -- a very important step.

3. Form dough into tiny balls.

4. Place 1 inch apart on parchment cookie sheet.Brush egg wash on each cookies.

5.Bake in preheated 350-degree oven for 15-20 minutes or until set.

6. Let stand 1 minute in pan then remove to wire rack.

7.Cool completely and store in an air tight container.

Tuesday, October 13, 2009

sandwich White Bread

Today I began baking sandwich bread using a Bread pan with lid.I bought this in a baking supplies wholesale back home few months ago.This type of Bread pan perfectly baked breads all the time.A sandwich loaf is baked in a special pan also known as a Pullman pan, which has a sliding lid that covers the dough while baking, trapping the dough inside in order to create the rectangular shape.The pan is available in several sizes.It makes a great loaf of sandwich Bread.
I've always wanted to buy this bread pan but I couldn't find it here but you can always buy it online.The recipes for bread in a Pullman pan call for baking with the lid on for the first 25 minutes or so, then removing the lid and finishing baking.I know don't know why.After googling the Sandwich Bread using Pullman pan in different blogs,I don't see any difference between the Pullman pan and mine(with holes).They both came out perfectly in shape.Any ideas what's the holes for?
Here,I used the basic white bread recipe where you can find it on my previous post.Divide the bread dough into 2 balls and roll the bread dough shape into a cylinder.Then,place the lid on and check every 10 mins to see when the dough has risen double in volume and make sure the bread dough is within half an inch of the top.Finally,close the lid entirely.I baked it at 380'F for 30 mins.I have not used an egg wash but I used butter to grease the pan and remember to grease the lid.
Oops!I forgot to grease the lid!!!You can see the cracked on the surface.:(
Turned out wonderfull!!....enjoy!!

Monday, July 06, 2009

Japanese honey cake AKA Castella cake

Aha!Here I am!back to blogging.There are tons of reason for being away.One of the main reason is lacking in inspiration and idea for a while.OK lets get started!I always wanted to make Castella cake and love eating them.Yesterday,I tried making one and it was my very first Castella cake.
I think everyone know little about this cake already.Castella is a Japanese sponge cake made of sugar, flour, eggs, and honey. You only can find this cake in Japanese/Korean or Chinese grocery stores.The texture is soft and melt-in-your-mouth with scent of honey.It's usually baked in a rectangular loaf baking tin or mold. You'll need the basic sponge cake baking method and you'll also have to make a sort of rectangle mold (just use some parchment paper, and outline a rectangle with it.Then pour the batter in the loaf pan mold and let it set for a few minutes.Then bake it for 30-35minutes or until golden brown.Here is the recipe.


1 cup granulated sugar
1 tablespoon granulated sugar

1/4 cup honey

1 teaspoon vanilla extract
1 teaspoon lemon extract(I omit this)

1/4 teaspoon salt

7 large eggs, separated

1 cup cake flour, sifted(for best result)

1/8 teaspoon cream of tartar

1 tablespoon vanilla extract

3 tbsp milk
(I add milk for extra moisture)

Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment.

In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume.

Gently fold in sifted flour,
alternately with milk.

In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry.

With a spatula, fold the egg whites in thirds. Pour batter into pan.

Tap gently on the counter to remove air bubbles.

Place on middle rack of oven 35 to 45 minutes or until golden brown.

Cool 20 minutes. Remove from pan carefully. Pull off parchment and cool completely.

Serve or store airtight for soft texture(for best result)

Notes:Don't add oil in this cake!!!!!!!!!!!!!!And do not add baking powder or baking soda!!!!!

Thursday, April 30, 2009

Deep fried seaweed

Deep fried foods are my daughters favourite and they also love seaweed(Nori).I normally don’t like them, but after it was deep fried, it was great.I use basic frying batter but you can buy tempura batter from the Chinese or Japanese store.It was good and good combination,but I ‘d like try tempura batter next time.You can't store the deep fried seaweed because it won't crispy anymore if you leave it for more than half an hour.It should be serve right away.

Picture 007

A lot of people think deep frying is an unhealthy food. As long as the oil is hot enough and the food doesn’t stay in the oil too long.I think it should be fine.Don’t knock it til you’ve tried it!Remember to drink enough water especially this coming summer.I know its not good for you but come one once in awhile,anything can be deep

Cut the Nori into rectangular shaped

Picture 004

Make a frying batter( rice flour,flour,water and ice cube)
Picture 005

Tips:Dip each Nori slice into the batter with hand to evenly coat and then place directly into the hot oil.Never use the chopstick or else the Nori will tear apart.

Monday, April 06, 2009

Pan fried red bean bun

Do you know how to make bread without an oven!Actually frying pan is a great idea for making a bun.Pan fried red bean bun AKA Hakka cheen loong bao is an old-fashioned traditional chinese dessert.It is usually wrap with roasted groundnuts or red beans paste.It's easy to make.




For Filling:
200g red bean paste(shape into ball)
For skin Layer:
200g low protein flour(cake flour
1/2 tsp baking powder(dissolved in a little water)
1 1/2 tsp instant yeast
15g caster sugar
30g shortening or butter
100-150ml water

1)Sieve flour and set aside.
2)Pour in the baking powder,instant yeast,sugar and shortening in the flour.Mix well.
3)Pour the water in a gentle stream.
4)Slowly work to form a non-sticky soft dough.
5)Leave the dough in a clean bowl to proof for 1-2 hours.
6)Scale the risen dough at 40g portions and shape into balls.
7)Flatten each ball of dough and wrap the filling in and seal.
8)Leave the flattened buns on a tray and wrap with a wrapping paper and proof a second time for 30 or untill double in size.
9)Arrange buns in a flat frying pan and pan fried it over low heat without OIL till both sides are golden brown.
10)It takes about 10-15 minutes.Serve hot.

Tips:Dissolve the baking powder in water to prevent the dough becomes yellowish.

Friday, April 03, 2009

A me-me tag

A tag from Ria's collection

Ria likes to know more about me.Sometimes I don't even know me very well and this is why I found this tag quite difficult for me to think what to write.
  1. I am Marcia Lee.The only one in the world.

  2. I like sharing food with others.Not only having a good company for food, but it's a good opportunity to try more different things and make it easier to choose.

  3. I was baptized Catholic when I married to my husband and I don't go to church(pray at home sometimes).
  4. In all things, I'm a slow worker.Even on houseschore,it always took me the entire week to finish.

  5. I'm not a great writer but a great editor.I thing I only can write anything shorter and very difficult for me to write longer.

  6. I am not a good cook but I am a good eater.

  7. I can't sleep through a lot of light and background noise.I like to sleep in a room with a lot of blankets and make sure my feet is not sticking out form the blanket.

  8. The first group singing competition I ever compete was in college.I felt like a superstar at that time.

  9. I like to sing while I'm bathing.My favorite is "Wind beneath my wings"

  10. My favorite fruit is Strawberry.

  11. I'm the best singer in my family, but still not a good singer.

  12. When I was in 20s I was a party girl.
  13. I hate Star Trek. I know it's a quality show but it's too too boring for me.I don't understand why my hubby still enjoy watching it.

  14. I don't plan ahead very well (such as backing-up files I might want later). Actually, that's not true. I plan ahead just fine. It's the execution of the plan that is often the problem.

  15. I take physical, spiritual and emotional comfort from the tv. I realize this is weird, but I don't really care.

  16. I prefer eye glasses to contact lenses.I look ugly with my glasses on.

  17. I am in my early thirties.

  18. I am the shyness extrovert I know. Or perhaps the most unsocialize person.

  19. I'm a good speller with terrible grammar skills.

  20. I rarely drink alcohol because I will get high right after the first few sips.

  21. I am a natural worrier which turns into stress all the time.

  22. If I can afford it, I would spend my time in travelleing the world than I would at home because now I don't go out much.

  23. I enjoy computer games of all sorts (virtual,board, role-playing, etc),Currently addicted to combat arms which sounds odd butI am sure there are women, including myself, who have a desire to fight.

  24. The first thing I will do is turn on my computer.I have a constant need to be done.

  25. I don't talk alot because I have no one to talk to(besides my kids when they come home after school)
Here I like to tag Kim and Nazarina enjoy!

Wednesday, April 01, 2009

Oatmeal and Chocolate Chip Cookie

All the while I don't know that much about oatmeal cookies since I don't really like oatmeal.I always thought oatmeal cookies should be like dry,awful smell and not chewy.Until one day,I found a post from Sweet and Simple Bakes about oatmeal and chocolate chip cookie Monthly Baking Event.The pictures in the post looks delicious and without a second thought I quickly write down the recipe and try to bake it.


What a delightful surprise,the cookies came out with a wonderful aroma.The oatmeal and chocolate chip cookies are chewy and not too wet or too dry but just a little too sweet for me.Words cannot express it and you must experience it on your own..This recipe is simple and quick to make.Oh my goodness these are good and I have proof to show you!

Look at my daughter :)reach for a second cookies straight away
This turned out to be the best version of oatmeal cookie I've ate and ever made!

Sunday, March 29, 2009

Butter cream swiss roll

I have tried making few swiss roll these days and I have to admit I was impressed with this one.It looked fine,soft and rolled well but I would definitely roll it with dry clean cloth next time or else the skin will stick to the wrapping paper.I used butter cream filling today and it was a hit for my families afternoon tea.


4 Large eggs whites
35gm castor sugar
4 Large egg yolks
35 gm Castor sugar
1/2 tsp or 2 gm baking powder
1 tsp vanilla essence
10gm cornflour(sifted)
70gm cake flour(sifted)
1 gm salt


40ml Melted butter/canola oil
40gm milk


1)Pre heat oven at 350F.
2)Beat egg whites cream and sugar(add gradually)
till stiff.
3)Add in 30 gm sugar and continue beating till thick and glossy.
4)Beat egg yolks,ovallete and 30 gm sugar till light and creamy.
5)Lightly fold in sifted flour,corn flour,baking powder,milk and oil into the egg yolk batter.
6)Gently fold in egg whites.
(Do not overfold)
7)Pour batter in shallow tin lined with waxed paper.


8)Bake for 15-18 minutes.

9)You need to roll it immediately while it's hot,then let it cool.

10)Unwrap and fill your favourite filling and roll back up.

Monday, March 09, 2009

Croissant of the day

My very first attempt at making these croissants.I always wanted to make croissant for a long time but never really understand what the recipe meant by turning,folding and the rolling part.But from the video I watched the other day,then I had the clue what the recipe was referring to.If you need the recipe,there were lots of tips in Fine Cooking which were helpful.I used my own recipe for the dough,and follow the rest of the instructions.
Final proof

I cut down the butter layer measurement to 1 cup(not 1-1/4 cups) and I brush the croissants with milk only.It came out golden brown too.Remember,always start watching the croissants after 10 minutes as the butter can cause them to burn.According to the recipe,it calls for 400°F convection but I found the temperature is too high.I set the oven 360°F for about 13 minutes.
Phew!what a long process.Done!


I don't know what went wrong with my croissant.They were not what a croissant is suppose to look like.It’s supposed to have layers,right?But the outer layers of my croissants are crisp and the inner layers soft and buttery.Well,I’ll probably fold the dough a few more times to create more layers next time.I know I'm not there yet, but I am getting closer.

I prefer plain croissants with butter?or with tuna mayo.What type of croissant you like?chocolate,plain or almond?:P

Monday, February 23, 2009

Yam Swiss Roll

It's a challenge to make a swiss roll.First if the swiss roll is over baking then it will end up not easy to roll.Second,if the swiss roll is too dry it might turn out not soft(Not enough water or oil).Third,if the swiss roll is under baked(like mine)it will not presentable.It is also very important to adjust the right oven temperature and baking time for swiss roll.Another problem is the egg whites won't beat correctly if the sugar is added at the beginning.Adding it gradually, at the soft peak stage, so that you don't break down the "fluff" of the peaks.

yam swiss roll


4 Large eggs whites
35gm castor sugar
4 Large egg yolks
35 gm Castor sugar
1/2 tsp or 2 gm baking powder
1 tsp vanilla essence
10gm cornflour(sifted)
70gm cake flour(sifted)
1 gm salt


40ml Melted butter/canola oil
40gm milk


Some Icing(for decoration)

Yam filling
A packet of ready frozen yam filling( thawed)
Add some castor sugar,4 tbsp coconut milk and yam puree in a pan.
( Adjust the sugar according to your taste)
Heat the pan and stir till the sugar dissolve and creamy.Blend it in a blender till smooth.Set aside and cool.

1)Pre heat oven at 350F.
2)Beat egg whites cream and sugar(add gradually)
till stiff.
3)Add in 30 gm sugar and continue beating till thick and glossy.
4)Beat egg yolks,ovallete and 30 gm sugar till light and creamy.
5)Lightly fold in sifted flour,corn flour,baking powder,milk and oil into the egg yolk batter.
6)Gently fold in egg whites.
(Do not overfold)
7)Pour batter in shallow tin lined with waxed paper.
Bake for 15-18 minutes.
You need to roll it immediately while it's hot,then let it cool. Unwrap and fill your favourite filling and roll back up.10)Leave it cool and then spread the yam filling and roll the cake. Sprinkle some icing sugar on top.

Cream Cheese Jelly Layer Cake

I am sure not everyone like No-bake cheese cake.Perhaps they found it horrible and doesn't compare to a baked one.Well,that's including my kids!No-bake cheesecakes are a type of dessert that usually includes gelatin,jelly powder or cornstarch to make it set up.It has silky,creamy and light texture.I rather take the extra time and make a baked one because no one in my family likes it.Baked cheesecake has that firm and slightly crumbly texture.For sure the it is much more tastier.A baked cheesecake is the only true cheesecake.Although it needs extra work but worth it.No-bake cheesecake can be tasty, but are no match for a really good baked cheesecake.


For the jelly layer use:

  • 1 pkt Strawberry Jelly or JELL-O

  • Make the liquid jelly as instructed on the packet.

The base:
  • An 8 inches thin layer sponge cake or cookies for the base.

For the cheese layer, mix:

  • 300gm of philly cream cheese

  • 200gm of cream, whipped

  • 70gm white sugar or more(This amount can be adjusted according to your taste).

  • 2 teaspoon gelatine melted in about 4 tablespoons hot water(1 tbsp lemon juice or vanilla essence) or Jelly powder(2 1/2 tsp with 5 tbsp hot water)

  • Beat the fresh whipping cream. set aside.

  • Put the cream cheese into a bowl with the white sugar.

  • Beat the cream cheese and sugar till light and fluffy.

  • Gently fold in the whipped cream and gelatine or jelly mixture.Set aside.

  • After the jelly has set,put the jelly on the bottom of a round 8 inches cake pan.

  • Then,pour in the cream cheese mixture.

  • Lastly,place the thin layer sponge cake on top of the cream cheese mixture and press lightly.Refrigerate till cheese is firm (usually overnight)

  • Invert jelly cake onto a plate.Serve cool.

Thursday, February 19, 2009

White Chip Chocolate Cookies

The easiest way of making cookies is by using two spoons to drop the soft dough onto the prepared baking tray.Usually it needs more space between dough to allow spreading.I normally like my cookies a little on the crisp side and not the chewy and soft.This recipe makes my chocolate chip cookies thin and crisp.If you like the chewy and soft cookie try not to use white sugar just use brown sugar it work for me or add instant vanilla pudding in your recipe.

70gm Sugar
110gm Brown Sugar
Pinch of salt
160gm Butter
1 Egg
1/2 tsp Vanilla Essence
200gm Flour
1/2tsp Baking Soda
1/2 Baking Powder
100gm White chocolate chips(chopped)

1)Cream (A) light.
2)Then add in (B)and cream till smooth.
3)Lastly add in (D) and mix well.
4)Drop a teaspoonful of dough into greased baking pan.
5)Bake for 15-18 minutes at 170c.

Macadamia Nutty Biscotti

Biscuit or Biscotti is a hard,dry and instensely flavoured cookie which is usually dipped in coffee or milk.They're made by baking a loaf of cookie dough, slicing it and then twice-baked.They come in several flavors including almond, chocolate, hazelnut and etc. Make sure stored it in a dry and airtight container to keep the cripsyness but if you want them soft just don't bake them hard on the second round in the oven so they stay soft.Usually, if biscotti recipes don't have egg whites and rice flour,they have a better chance of being on the soft side.This recipe isn't hard as a rock but crispy.
4 egg whites
110gm castor sugar
Pinch of salt
120gm Flour
30gm Rice flour
100gm Whole Almonds
100gm Macadamias
1 tbsp Almond Extract
(1) Whisk egg white with sugar till light and fluffy.
(2) Fold in flour,nuts and almond extract lightly till till mixture.
(3) Pour into a 2 loaf tin and bake at 175C for 40 mins.
(4)Let it cool and refrigerate for few hours or till harden.
(5)Cut into thin slices about 2mm thick and bake at 150C for another 15 mins. till dry and crispy. Leave to cool before storing into containers.

Cream Puff


250g Water
2g Salt
90g Butter
60g Cooking Oil
200g Flour

4 Eggs(Large)

(1)Put water, Cooking Oil and salt in a saucepan and bring to a boil.
(2)Remove from heat and add the flour in a steady stream.
(3)Mix as quickly as possible with a sturdy wooden spoon.
(4)Stir and cook into a smooth paste.
(5)Bring the mixture into a mixer and add eggs in several portions and mix till smooth.
(6)Fill a pastry bag with the dough to make a cream puff ring.
(7)For cream puffs, Squeeze out balls about the size of ping pong or golf balls.
(8)Bake at 360F for about 20-30minutes.