Thursday, 9 August 2018

Soya Pulp Pancake 豆渣松饼

Adding soya pulp into the pancake is just one of my methods of salvaging this good ingredient. The pancake was soft and moist without having to add a great quantity of sugar and oil to the batter 😀

Update: 9 August 2018
I added a wedge of Laughing Cow cheese to the pancake for a creamy cheese filling 😋
Steps can be found at the end of this recipe.

Yield: 5 x 13cm round pancakes


150g soya milk, lightly sweetened
50g soya pulp*
1 egg, about 55g
10g coconut oil
10g golden syrup/honey
45g all purpose flour
2g double acting baking powder

* The soya pulp was collected from my daily soya milk brewing 😁


1. Blend all ingredients in a food processor till smooth. Let the batter stand for about 40 minutes.

2. Spray a thin coat of coconut oil over a non-stick pan and heat over low heat. When the pan is hot, pour a thin layer of batter into the pan.

When the edge of the pancake starts to brown, flip over the pancake to brown the other face.

3. Roll up the pancake into a roll. This step is optional.

4. Enjoy the pancake roll warm 😋

Update: 9 August 2018

Additional ingredients: 5 wedges of Laughing Cow cheese
Slice the cheese into halves and place at about 2/3 length of the pancake.

Tuesday, 7 August 2018

Hokkaido Strawberry Pudding (100ml bottle)

Four 100ml-bottles of strawberry milk pudding using imported Hokkaido strawberry milk. However, the milk was not as rich as what I have desired, so I called in a little French whipping cream to help 😅


2g dried agar agar strips
125g water
25g raw sugar

1 packet (200ml) Hokkaido or other origin strawberry milk
25g whipping cream

Red food colouring, optional

For preparing topping whipped cream
50g whipping cream
8g icing sugar

I salvaged my four 100ml of pudding bottles from "BreakTalk" after finishing the puddings.


1. Soak dried agar agar strips for about 15 to 20 minutes. I got about 11g of agar agar strips after soaking.

2. Bring 125g of water to a light boil. Cover the pot of water to prevent too much water from vaporizing. When the water starts to boil, add in the soaked agar agar strips. Heat and stir occasionally till the agar agar strips dissolves.

3. When the agar agar strips have dissolved, pour the raw sugar in. Stir till the sugar dissolves.

4. When the sugar has dissolved, pour in the strawberry milk,

and 25g of whipping cream. Stir and continue to heat for about 3 to 5 minutes.

5. This step is optional. You can add a little red food colour to the mixture for a brighter pink colour.

6. Pour the mixture into four clean 100ml-bottles.

Allow the pudding to cool to room temperature before refrigeration.

7. While waiting for the pudding to cool down, prepare some whipped cream.
Whisk 50g of cold whipping cream till soft peak form using a tall cylinder and a hand blender. Use the "Turbo" function. This would require about 1/2 to 1 minute to achieve.

Add in about 8g icing sugar, and blend using the "Tubo funtion for about 15 to 30 seconds. Blend at low speed (about Speed 4 on the speed dial) when the whipped cream starts to thicken. This take about 1 minute.

Transfer the whipped cream to a piping bag fitted with a 1M nozzle. Keep in the fridge for about 1 hour.

8. Pipe the whipped cream over the pudding top. Serve cold 😋

Thursday, 26 July 2018

Paper-Wrapped Butter Sponge Cup Cake 纸包奶油蛋糕

These were simple butter sponge cakes baked in paper lined aluminum cups.  The only feature was just the tall aluminum cups used in the baking. The retro appearance of the cake somehow has an unique charisma of its own - simple yet attractive 😍
I have been looking for the tall aluminum cups for years until I found them in Tott store at Century Square 😃 The aluminum cup costs about S$1.10 each after the GSS discount 💰

You can use paper cupcake moulds for this recipe too 😉
The cupcake mould size is 5x5x5 cm

The recipe can produce about 9 cupcakes

Yield: 6 cupcakes
Mould size: 9x7.5cm aluminum cup
Baking Temperature: 170℃ for 5 minutes, lower to 150℃ for 20 to 25 minutes.


Using 60g Omega 3&6 eggs
All ingredients in room temperature

4 egg whites
pinch of salt
70g fine sugar

4 egg yolks

48g top/cake flour
12g corn starch

40g unsalted butter, melted
5g golden syrup/honey
1/4 tsp vanilla extract


1. Cut 6 sheets of grease-proof papers into about 20cm square shape. Fold, shape and line in the aluminum cups cup moulds. Set aside.

2. Melt butter with golden syrup in a small mixing bowl, then add in the vanilla extract. Set aside.

3. In a dry, grease-free and clean mixing bowl, whisk egg whites to frothy. Add in the salt and follow by fine sugar (to be added in 3 batches).

Continue to whisk till reaching almost firm peak stage.

4. Beat in the egg yolks, one at a time, till reaching ribbon stage.

5. Sieve in the top and corn starch mixture in three batches. Fold to mix.

6. Take about one small bowl of batter, and mix it with the melted butter mixture (from Step 2).

Pour back the butter batter to combine with the rest of the batter.

Use a spatula to fold till the batter becomes smooth.

7. Pour the batter into the lined cup moulds, about 103g each. The batter fills to about 3/4 height of the cup.

Bang the cups to level the batter and to get rid of trapped air bubbles. Arrange the cup moulds in a baking tray.

8. Bake in a pre-heated oven at 170℃ for 5 nnminutes, lower to 150℃ for 20 to 25 minutes, or till the top becomes golden. Place at the lower rack of the oven.

9. Remove from oven and from the metal cup moulds.

Let the cupcakes cool down over a wire rack.

You may trim away the extra lining paper.

10. Enjoy 😋