Cranberry Legit Roll / Legit Gulung Kranberi

Lapis Legit originates from Indonesia (also known as Spek koek). It takes many layers of baked batter to make one cake. This recipe is a simplified version of Lapis Legit. It is made into a roll instead of a piece of cake. Nevertheless, it tastes the same. 

Easy Pandan Gula Melaka Cake 香兰椰糖蛋糕

I finally did it! This cake has been in my to-do list for ages. I was always put off by the lengthy steps and the degree of difficulty. I have, hence, came out with a relatively simple recipe that is more suitable for occasional bakers like myself. 

Simple Cranberry Scone 简单果蔓司康饼

I have never been fascinated with the look of scones. But there have to be something about these little lumps of glutton that make it so popular despite the unassuming rustic look. 

Scone is actually a type of quick bread that is fast and easy to put together. One of the basics in baking that we learn on entry level.

Stable Cream Cheese Frosting 奶油芝士糖霜

Cream cheese frosting is my favourite.  I like my frosting creamy with strong cream cheese flavour and end with a slight tang. 

Living in a hot and humid climate, my cakes have to have a stable frosting. Otherwise, it would turn soft and lose its shape. I have been trying out for a stable cream cheese frosting recipe for quite some time. I finally settled for this cream cheese frosting recipe. 

It is not difficult to make a stable cream cheese frosting. You just have to use more cheese composition to liquid (or other soft ingredients like milk or whipped cream). Also, having a denser cream cheese flavour suits my tastes just fine. 

Easy Orange Butter Cake 简单香橙奶油蛋糕

I have a church friend who has been asking me to bake Orange Butter Cake for the longest time. Sadly, I have yet to send her one. This is because I usually make butter cakes and not orange butter cake for my family. My family adores butter cake (recipe here). Why want to add to the work by adding orange? You will add on extra work of zesting and juicing an orange. However, there is definitely a difference. An Orange Butter Cake exudes a citrussy smell that lures you from afar. If you are an orange lover, you will definitely like this Orange Butter Cake. Paired with good butter, this cake smells and tastes heavenly. Perfect for those who like a touch of citrus and a subtle hint of tang to cut off the richness in a butter cake.

Salted Egg Yolk Cornflakes 咸蛋黄炒玉米片

It is Chinese New Year's eve already!!

I have to apologize for not updating more often. Pre Chinese New Year is always the busiest month. Today I finally get to literally breath. I told myself I have to update this lovely blog. I know it is almost Chinese New Year. Therefore, I am issuing an easy yet popular recipe.

Salted Egg Yolk Cornflakes has been the current Chinese New Year snack for several years now. Then again, anything salted egg yolk has been a popular option. I personally find this Salted Egg Yolk Cornflakes a little rich, but that does not stop my little bosses from devouring it like no tomorrow.

Cooking this is pretty simple and you just need a few ready ingredients. Do pay attention not to put your fire too high as the egg yolks burn easily.

Honeycomb cake / Ants' Nest Cake / Kek Sarang Semut / Kuih Gula Hangus 蜂窝蛋糕

In line with the Ramadhan month, I am contributing this piece on Honeycomb Cake which is a traditional delicacy of the Malays. This cake is a perfect dessert to break fast. Wishing all my Muslim readers Ramadhan Kareem.

Vertical Layer Cake/ Drip Cake

Today, I tried to cramp three techniques into one cake. This cake marked my first foray into Swiss Meringue Buttercream (SMBC), first vertical layer cake, and first drip cake. Although the taste was good (as I am using my previous tested recipes), the artwork is mediocre at best. I have much to learn on making a smooth frosting and applying the dripping glaze.  I think my greatest enemy is my lack of patience. Making such cakes is a long process to say the least. It involves layers and layers of work. By the time I was at the decorating stage, the novelty sort of fizzled out. I was then left with a messy frosting and an urge to just abandon the endeavour. I am happy to say that I followed through to come out with this wonderful piece of art.

Lapis Legit / Spek koek 印尼千层蛋糕 (less rich version)

This is one of my favourite cakes but I have been putting off making this cake for the longest time. It is not a cake for the faint-hearted, literally saying. An original lapis legit uses about 30 egg yolks to make, not to mention about half pounds of butter. If the richness of the cake doesn't give you a heart attack, the process of making it will. Also known as a thousand layer cake (of course there is no thousand layer), it is very much a labour intensive endavour. You have to be at the oven most of the time watching the cake gets browned, levelling and then adding another thin layer. The process repeats itself at least 20 times to be considered a good bake. You need a lot of care and attention to produce even layers of straight-lined cake. After making this, I actually appreciate this cake more. It is a labour of love, a patience-endurance cake. This rookie here took 2 hours to finish my 20 layers. If you are making this for your loved ones, make sure you receive a well deserved recognition. Otherwise, just buy the lapis legit (better yet, at his/hers expense).

Lapis legit, also known as spek koek has its origins from the Nederlands whereby spek koek basically means bacon cake or cookie. Even the preferred butter is a Dutch butter called Wjisman. Having said that, the cake has evolved, since its colonial days, into what is uniquely Indonesian. If you haven't tasted this cake, it is rich and dense with a hint of spice to bring out the flavour of the cake. It can also be made into various variations, the popular one being added with prunes. The Chinese in Indonesia has adopted this cake as a celebration cake as well, a must-have luxury during Chinese New Year celebration.

Curry Chicken Tart 咖喱鸡挞

I was flipping some old recipe books for inspiration when I came across this recipe on curry chicken tart. What I really liked about the recipe was the flaky pastry that involves combining a water dough and oil dough. Unlike western pastries, that is short and crumbly, this type of crust is flaky with many layers. This type of crust is used in many Chinese pastries like egg tarts and ham tan sou.

To make this flaky tart, an oil dough is first wrapped with the water dough. It is then worked like a puff pastry to get the nice layers. I didn't really get very distinct layers. Maybe I worked the dough too thin. I was, however, very satisfied with the taste and crunch.

Chinese New Year Cookie: Cheese Pineapple Tart 芝士黄梨酥

If I say pineapple tart is the best cookie in the world, who would agree with me? I am not trying to spark a controversy here but it really is that good. If you are still not convinced, ask any Malaysian about pineapple tarts (by the way, it doesn't resemble your normal tarts) and you will see that twinkle in their eyes while describing vehemently the deliciousness of this tangy melt-in-your-mouth piece of pastry. It is almost a national pride.

Pineapple tart is a local Chinese New Year cookie. This tart is quite popular in in the Southeast-Asia region and Indonesia, each having its own localised version. The buttery and crumbly pastry is paired with a tangy pineapple jam, a perfect match. Pineapple is called ong lai in Hokkien and this also has the same meaning as wealth arrive. Therefore, it is no surprise that this tart is a very popular item during Chinese New Year.

Almond Cookie Stick 杏仁饼干条

Chinese New Year is just one month away and I belief many of you must have already gotten yourselves busy. To kick start the Chinese New Year baking frenzy, I am introducing something slightly different this time. When you have so many similar recipes like pineapple tarts, love letters, and kuih loyang, you just have the urge to do something different that makes you stand out. I got this almond cookie stick idea from Awayofmind blog and marries this with the almond biscotti concept. The result is an elongated cookie instead of the usual round but without the need to double bake the cookie like an almond biscotti.

Chocolate Yule Log Cake 巧克力树桐蛋糕

I always wonder what is the fascination with a dressed-up Swiss roll. Well, today I have my answer. A Yule log cake symbolises the oldest tradition of burning a Yule log during Christmas. Mind you, this burning of Yule log is huge, spanning for days to weeks. And there would be a huge celebration during this time. That was as Christmassy as you could get at those times. Fast forward to today, this tradition of burning the Yule log is only represented by a meager chocolate cake - the Chocolate Yule Log Cake or Buche de Noel.

Christmas Surprise Cake 圣诞惊喜蛋糕

My first attempt at a Christmas surprise cake. Boy, what was I thinking? The number of steps needed was enough to make Santa proud of me. I felt like I was in a Masterchef competition! But all being said, the cake turned out fine and I do believe I would get better and faster with subsequent cakes. And it is also possible to make two of these at one go, thus saving work.

Easy Shortbread Cookies 英式奶油酥

It is that time of the year again. Christmas and New Year is just approximately one and a half months away. Time flies and it flies pretty quickly, doesn't it? If you are making your own edible gifts, you ought to get busy already. Today we will kick off the festive season with an easy bake - Easy Shortbread Cookies. This traditional Scottish cookie is so simple to make yet the taste is utterly delish. I would strongly suggest shortbread cookies if you want an easy to make recipe but at the same time, adding a personal touch to your gift.

Traditionally, this cookie follows the 1 to 2 to 3 ratio, that is, one part of sugar to two parts of butter to three parts of flour. Because of its simplicity, you would get the original taste of its buttery salty sweetness. For a little bit of variation, you could replace 1/5 part of the flour with rice flour or cornstarch to give it a different texture. Besides that, you could also alternate between icing sugar or castor sugar. When you have such basic ingredients, it is essential that you get good quality ingredients so that the flavours come out authentic and strong. Yes, invest in a good (and expensive!) butter and try your best to get your hands on that pure vanilla extract if you could. You wouldn't regret the effort.

This is the basic recipe for shortbread cookies. Not my best work, but I have to concur it tastes bloody good. This easy shortbread cookies that could be transformed into multiple variations. It is akin to a white canvas waiting to be painted with colours and textures. Therefore, I suggest you make a big batch of this cookie to be divided into a few different recipes, saving you tons of work. The best thing is, you could pre-make these various cookie doughs and keep it frozen until the very last minute when you are about to give this away. Bake it then and you would get fresh mouth-watering buttery shortbreads immediately. Very handy if you have guests over. And if you are all too lazy to even warm the oven, just wrap it nicely to be given away as cookie dough present!

Shortbread Cookies 奶英式奶油酥

Adapted from Joy of Baking

Ingredients

260 g flour
225 g salted butter, room temperature
60 g castor sugar (original recipe uses icing sugar)
1 tsp vanilla extract
1/4 tsp salt


Cooking Instruction

1. Combine flour and salt and mix. Preheat oven to 150C.

2. In a mixing bowl, cream butter and add in sugar. Whisk until butter turns pale and creamy in about two minutes, occasionally scraping down the sides of the bowl.

3. Beat in vanilla extract.

4. Using a spatula, stir in flour until well combined.

5. Pour mixture into a lined baking pan. Level with spatula, score lines for the rectangles and make indents using a fork. Bake at 150C for 20 to 25 minutes or until cookies are slightly browned at the edges.

6. Remove from oven and cut along the lines into rectangles while it is still warm. Serve plain or dipped in chocolate.





Also check out my previous year's Christmas Butter Cookies here:

Or my Fudgy Chocolate Crinkles here:

Red Velvet Cupcakes 红色天鹅绒杯形蛋糕

When I first chanced upon a red velvet cake, I did not like what I saw. The dramatic red freaked me out a little, what more when I found out it was all food colouring. I kept telling people it was just another chocolate cake that was added with red colouring for commercial purposes. Apparently, there is a difference. A chocolate cake is more rich, luscious and dense with more chocolaty flavour. Whereas, a red velvet, well, is velvety soft and very moist with just a hint of chocolate. It uses lesser butter, which I totally approve of. The star of the ingredients, buttermilk, gives the cake the moistness that is almost synonymous with a red velvet.

This cupcake recipe is an adaptation from my red velvet cake recipe. I am not into cupcakes. However, I do admit this is a convenient party munchie. As such, I bake cupcakes instead of the whole cake to gatherings. Just last Friday, I baked some red velvet cupcakes for my cell group meeting. I was, however, not very satisfied with the appearance as it has a nice beautiful dome to it. Nothing wrong with it really but I like my cupcakes flatter so that I could add on my delicious cream cheese frosting. I have since cut a little of the dome (the usual method) and apply my cream cheese frosting. But I am thirsty to find out how these people get that wonderfully raised, almost flat top.

My research came back with a few suggestions which I have since tried and tested on my red velvet cupcake recipe. There are a few suggestions here that are not uncommon so bear with me if you have already known:

1. Lower temperature
2. Reduce leavening agent
3. Bain marie method
4. Wrap a wet towel around the strip
5. Store bought cake strip

As I am perfectly satisfied with the moist, soft and fluffy texture of my cake, options 1 and 2 are out. Options 4 and 5 are meant for cakes therefore leaving me with just option 3, which is basically a water bath. And the result? Those lovely red velvet cupcakes rose to perfection! Now my red velvet cupcake recipe is complete and I could finally share this recipe with all of you.

Note:
This is just me being picky on the appearance. You could ignore the bain marie method and just apply your choice of frosting like I did the first time but it is always good to learn some new tricks that can be applied when the occasion arises. 

Red Velvet Cupcakes 红色天鹅绒杯形蛋糕
Makes 12 cupcakes

Ingredients

200 g flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp dutch processed cocoa powder (I used Hershey's)
85 g butter, softened
110 g castor sugar
180 ml (3/4 cup) buttermilk (or add 3/4 tsp of vinegar to 3/4 cup of whole milk and rest for 10 mins)
1/2 tsp vinegar.
1/2 tsp vanilla extract
1/2 tbsp red colouring (I also added two drops of yellow colouring)
1 1/2 large eggs ( A grade)

Cream Cheese Frosting
recipe here


Cooking Instruction

1. Preheat oven to 170C.

2. Sift flour, baking soda, baking powder, cocoa powder and salt into a bowl.

3. Cream butter and sugar. Add eggs in two batches and then vanilla, buttermilk and vinegar. Mix until all are combined.

4. Add sifted dry ingredients in two batches into the wet mixture. Using the whisk, mix gently until well combined. Then use spatula to scrape the sides and bottom to thoroughly combine the batter.

5. Scoop batter into individual cupcake tins lined with cupcake liners. At this point, you could use a water bath like the above picture. Bake for 17 - 20 mins until skewer comes out clean when tested. Remove from oven and let cool. Pipe in cream cheese frosting.

Easy Bread Pudding with Dates 海枣面包布丁

Dates are found abundantly and cheaply around this Ramadhan time of the year here. Have you ever wondered why dates are so significant in a fasting month? Beside its spiritual significance, dates have a very high natural sugar content. The sugar would quickly be converted into energy, giving those who fasts an instant boost of needed energy. This energy would help jumpstart the digestive system before a heavier meal. Besides this, dates are high in vitamins A and B6, folic acid, potassium, sodium, iron, magnesium and fibre. This serves well to replenish the exhausted nutrients in the body.

With all these dates lying around, it is only apt for me to make fullest use of this wonderful nutritious fruit. I have came out with an easy bread pudding recipe with dates. Bread pudding is one of the easiest dessert to whip up. Whether you want to have a quick sugar fix after your meals or even at the start of the day as breakfast, bread pudding fits the bill. This is also one dish that does not take up much effort in the event you feel fatigued.

Dutch Apple Pie With Oat Streusal Topping 荷兰苹果派

What is your take on an ultimate apple pie? For me, a flaky crust is a must. The crust makes the pie. The filling should be slightly crunchy, packed with intense apple flavour. And finally, that ever buttery aromatic beautifully crunched top. I do not claim mastery in pie making but this Dutch apple pie that I am introducing comes pretty close.

Easy Cream Puffs 卡士达泡芙

Not my best work but I will use it in situ. It is not bad per se. The choux pastry or pâte à choux did not fail me. It rose up perfectly, leaving a large cavity, which is a pre-requisite for all good choux pastries. The problem is with my piping. It was hideous. I unashamely blame it on my lack of experience in this area. After all but one piped puffs, I finally figured out what was wrong. Whilst everybody fill the cream from within, I smartly filled mine from outside inching in. Therefore, it does not have that straight regal look but a sloppy cream splatter. Well, I rectified that with my last piece. Isn't it a beauty?

Coconut Tartlets 椰挞

If you ask me to choose between an egg tart or a coconut tart, I would most probably choose the later. Maybe it is the texture but I do find coconut tartlets to have more bite and chew to it. And when it is cooked correctly, the smell of the baked coconut plus the sweetened taste of the filling will keep me satiate for a very long time. Simply put, eating a coconut tart would make me a very happy woman.