Thursday 29 September 2016

Sweet Coconut Filling

Yield: 357g sweetened coconut


250g grated coconut, room temperature 
90g gula melaka/palm sugar 椰糖
2 tsp red sugar 红糖 (optional 可免)
1/4 tsp salt 盐
50g water 水
2 pandan leaf (optional) 香兰叶
1 tsp glutinous rice flour 糯米粉
2 tbsp water to mix with glutinous rice flour 水,用来调糯米粉成糊


1. Dissolve palm sugar/gula melaka, red sugar and salt in 30g of water with pandan leaf under medium heat. Let the ingredients boil for a while in order for the fragrance of the pandan leaf to infuse into the sauce. Stir regularly.

2. Stir in the grated coconut and mix well.

3. Finally pour in the glutinous rice water and blend well. Stirring regularly till the mixture becomes slightly drier and sticky.

4. Remove the pandan leaf and transfer the sweetened coconut to a metal bowl to cool down. Set aside.

Sweet Corn Bun 玉米甜面包

A soft and sweet milk bun with the nice natural aroma and colour coming from the blended fresh corn kernels. Baking at low temperature not only helped to bring out the light yellow hue of corn, but also retaining its sweet scent :)

Yield: 9 mini buns in one 20cm square pan
Bread weight: 450g
Raw dough weight: 476g
A powerful blender 强力搅拌器
Mayer MMBM12 breadmaker 面包机


80g cold water 冷水
60g steamed corn kernels 蒸玉米粒
15g condensed milk 炼乳
40g raw sugar 黄砂糖
20g beaten egg 蛋液
2 tsp vanilla extract 香草精, optional 可省略
1/4 tsp salt 盐
30g cold unsalted butter 冷无盐奶油
205g bread flour 高筋面粉
15g top/cake flour 低筋面粉
12g milk powder 奶粉
3/4 tsp instant dry yeast 即发酵母粉


Some bread flour for sprinkling 面粉做表面装饰


1. Line a 20cm square pan with parchment paper. Set aside.

2. Steamed corn kernels at high heat for 12 to 15 minutes.
You may want to add a pandan leaf to the corn while steaming to give them a sweet scent.

3. Wait for the corn kernels to cool to room temperature. Blend 60g of corn kernels with 80g of cold water in a food processor till creamy.

4. Stir condensed milk to the corn milk, and refrigerate it till cold.

5. Pour all the bread dough ingredients to the bread pan following the sequence listed. Transfer the bread pan to the bread maker.

6. Select "C-11" Ferment Dough function; and press "Start". The mixing, kneading and first fermentation will take 1 hour 30 minutes.

7. When the program ends, let the dough stay in the bread maker for about 30 minutes.

8. The dough is ready.

9. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.

10. Divide the dough into 9 portions, about 53g each.

11. Roll up the individual dough and shape into ball by pulling down the side of the dough, and seal at the bottom.

12. Coat the dough ball with some flour and roll it within your hand into a round ball. Place into the lined baking pan.

13. Spray some water and let the dough proof in a closed oven for about 40 to 80 minutes, or when the dough almost double in size.
(My yeasts was inactive when I prepared this recipe, which caused the second proofing time to stretch till 80 minutes😓

14. Remove the baking pan from the oven. Start to preheat the oven to 180 degree Celsius.

15.Sprinkle some bread flour on the surface of the dough.

16. When the dough is in the oven, reduce the temperature from 180 degree Celsius to 160 degree Celsius, at the lowest rack, for about 10 minutes.

After 10 minutes, reduce the oven temperature to 150 degree Celsius, and bake for about 12 to 15 minutes, or till the top slightly brown.

End of baking.

17. Remove the bread from the oven, and allow to cool on a wire rack for 5 minutes.

18. Lift the bread out of the baking pan after about 5 minutes, and onto a cooling rack .

Enjoy :)

Monday 26 September 2016

Pumpkin Carrot Porridge

A light and nutritious meat-less porridge with just the golden pumpkin, carrot and egg 😊

Servings: 1-2 persons

1/2 cup long grain rice, 70g
2 tbsp onion, chopped, 20g
1 clove garlic, chopped
40g peeled pumpkin, grated
20g peeled carrot, grated 
1/4 tsp low-salt light soya sauce
500-600ml water
1/2 tsp seasoning powder, Knorr brand "Hao Chi"
1/2 tsp salt
Dash of black pepper

1 egg 
2 tsp milk
1/8 tsp seasoning powder, Knorr brand "Hao Chi"

Some green scallions 
Some green coriander

1. Rinse rice and soak for 30 to 60 minutes.

2. Peel and grate pumpkin and carrot. Set aside.

3. Beat 1 egg with 1 tsp of milk and 1/8 tsp of Knorr "Hao Chi". Heat up 1 tbsp of olive oil in a pot and pan-fry the egg mixture to golden on both sides. Cut into shreds and set aside.

4. Use the remnant olive oil in the pot to stir-fry the chopped garlic and onion until fragrant.

5. Pour in the grated pumpkin and carrot. Stir-fry till softened. 

Add in 1/4 tsp of light soya sauce and dash of black pepper for added fragrance. This step is optional.

6. Pour in the rice, give it a brief stir. 

Pour in the 500 ml of water, cover with a lid and wait for the porridge to boil.
If you like a softer texture porridge, add in another 100 ml of water.

7. When the porridge starts to boil, lower the heat, cover with a lid, and let it simmer for 10 minutes.

8. When the rice has softened, add in the Knorr "Hao Chi" and salt. Adjust the quantities according to your taste.

9. Cover with a lid, turn off the heat, and let the porridge simmer for another 10 minutes.
If you prefer a congee type of soft texture, you can continue to simmer the porridge longer.

10. Garnish with omelette shreds, cut green scallion and coriander leaves. Serve warm.