Tag Archives: baking

Mini Matcha Cupcakes with Adzuki Cream Cheese Frosting

Today, I decided to try making some mini matcha cuppies with the matcha powder and adzuki bean paste that I bought from Osaka last week.


Makes 5 dozen

170g butter
2 eggs
2 egg yolks
1 1/2 cups sugar
3 cups all-purpose flour, sifted
1 tbsp distilled white vinegar
1 tsp bicarbonate of soda
1 cup buttermilk ( or 1cup milk+1 tbsp distilled white vinegar and leave for 10mins)
2 tbsp matcha tea powder
1 tsp vanilla extract
1 cup adzuki bean paste
a pinch of salt 

1. Preheat the oven to 180C. Line cupcake pans with paper liner.
2. Cream the butter and sugar with a mixer on high speed until light and fluffy.
3. Add eggs and eggs yolks, one at a time. Mix well each time, at medium speed.
4. In another mixing bowl, sift the matcha tea powder, salt, bicarbonate of soda and flour. Mix well with a spoon.
5. Add the sifted ingredients to the batter. Beat at medium speed till even.
6. Add buttermilk, vanilla and vinegar. Beat for another min at high speed.
7. Scoop 1 tsp of the batter into paper liners. Put in a small piece of adzuki bean paste.
8. Add more batter to cover the bean paste, up to 2/3 full.

Adzuki Bean Cream Cheese Frosting

80g unsalted butter, sit for an hour at room temperature
160g Philadelphia Cream Cheese, sit for an hour at room temperature
1/2 cup icing sugar
250g adzuki bean paste
1/2 teaspoon vanilla extract

1. Beat butter and cream cheese with a mixer on high speed till light and fluffy.
2. Add the icing sugar and mix well at medium speed.
3. Add the vanilla extract and adzuki bean paste. Mix well.
4. Pipe the icing on top of the cooled cupcakes.


Posted by on June 17, 2012 in Uncategorized


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Cinnamon Cookies

I woke up today and I felt like baking something Christmassy. Something which gives the “Christmas smell”… cinnamon? The thought of it, motivated me to head to the supermarket and get the ingredients. But as I was baking, I realised why I hardly bake. It took me so long to finish all the dough and it was just the same process over and over again. I think I still prefer to cook 🙂


Makes about 9 dozen

390g all-purpose flour
90g granulated sugar
120g unsalted butter, room temperature
1/3 cup golden syrup
1/3 cup honey
3/4 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 large egg

1. Sift the flour, salt, bicarbonate of soda and ground spices together.
2. In a large bowl, beat the butter and sugar until light and fluffy.
3. Add the egg, golden syrup and honey. Continue beating until well mixed.
4. Add the sifted flour mixture gradually into the batter.
5. Divide the dough into half and refrigerate for at least an hour.
6. To bake, preheat the oven to 180C. Line baking tray with baking sheet.
7. Roll out the chilled dough about 1/4 inch thickness, on a lightly floured surface.
8. Cut out your desired shapes and transfer to the baking sheet. Decorate with candy beads (optional).
9. Bake for 8-10 mins.
10. Removed from the oven and arranged the cookies on a wire rack. Dust with icing sugar immediately.
11. Cool the cookies before storing in an airtight container.

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Posted by on November 19, 2011 in Uncategorized


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Green Tea Chiffon Cake

We were invited for a Malaysian dinner – laksa & satay – so I thought it’ll be good if I brought dessert. My initial plan was to bake a pandan chiffon cake, which will go so well with the Msian food. But as I was taking out my ingredients from the cupboard, I saw my green tea powder sitting there. I thought why not try baking the green tea one since I haven’t tried before 😛

I told my husband I baked a green tea chiffon cake and not sure whether it’ll be ok or not. He said I should have baked my usual pandan, as we were bringing it to someone’s place and at least we are sure that the pandan will be nice. I was really glad that the texture turned out moist and spongy and it tasted nice too. It went well with the Msian food cos we were so full and the green tea cake with coffee was just nice 🙂

This recipe is adapted from ‘My Baking & Cooking Passion‘ website.


4 egg yolks
30 grams castor sugar
1 tablespoon honey
pinch of salt

4 tablespoons of warm corn oil
80 ml warm water + 2-3 teaspoons green tea powder
2 – 3 teaspoons rum

100 grams cake flour
3/4 teaspoon baking powder

4 egg whites
1/2 teaspoon cream of tartart
30 grams castor sugar


1. Cream ingredients (A) with hand whisk till sugar dissolved.
2. Add in ingredients (B) in the respective order and mix well before adding the next item.
3. Sieve in ingredients (C) and mix till no lumps.
4. Beat egg whites with electric beater till frothy, sprinkle in the cream of tartar. Beat till white in colour and add in sugar by thirds. Egg white should be beaten till stiff peaks are formed.
5. Put half portion of egg white into yolk mixture and mix it with a hand whisk in 6 strokes.
6. Pour yolk mixture into the rest of the egg white and mix well with hand whisk.
7. Put batter into a chiffon cake pan, bang the pan on a hard surface several times to release the bubbles and bake at 170C – 180C for 35 -45 minutes or till cooked.
8. When the cake is cooked, remove from oven and give it another bang on a hard surface to loosen the cake texture then invert cooked cake on a wire rack to cool for 15 – 20 minutes. Remove cake from cake pan and leave aside to cool completely.

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Posted by on September 11, 2010 in Uncategorized


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Simple Homemade Bread

I am not a fan of bread but since it’s not easy to find good bread to motivate me to eat, I thought it’ll be cool to make my own bread. As usual, I like to find recipes which are simple and quick. I bumped into this online recipe which allow me to bake a bread in less than an hour without a bread machine. Sounds good! So here it is. I was impressed and it turned out very well – it was soft, thick and fresh 🙂 Love it!


5 1/4 cups white bread flour (plain)
1/4 cup sugar
1/2 tsp. salt
1.5 Tbsp. (rounded) Saf-instant yeast
1 1/2 Tbsp. vegetable oil
2 cups hot water


1. Mix dry ingredients (flour, sugar, salt and yeast) just for 2-3 seconds.
2. Add oil and water.  Mix for 1 minute and then check the consistency of the dough.  The dough should be very sticky.  If it is too dry, add more water (Do not over add water, not more than 1/4cup).
3. Mix for 5 minutes.  (Do not add any more flour after the dough has finished mixing.) Remove dough.
4. Spray kneading surface with cooking spray and turn dough out onto surface.  Knead dough briefly until it has a smooth even consistency (this will only take several turns of the dough to accomplish).
5. Divide dough into 2 pieces (or more if you wish to have smaller loaves) and shape loaves into desired shapes and place on greased baking sheets.  Cover with a large dish towel and let rise for 25 minutes.

6. While loaves are rising, preheat oven to 350F/180C.  When loaves are ready to go into the oven, use a sharp knife (you can lightly spray your knife with cooking spray to prevent dragging) to make several slashes in the top.  Make each cut about 1/4-inch deep at a 30 degree angle.  Bake loaves for 25 minutes, or until they are golden brown.

If you would like to watch the video of how the bread is made, click here.

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Posted by on August 26, 2010 in Uncategorized


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Pandan Chiffon Cake

I’m not really a Pandan Chiffon Cake lover but as I was looking for the Orange Chiffon Cake recipe, I saw this recipe.  In Malaysia, the price of one chiffon cake is less than RM10 but in Hong Kong, it’s HKD88. I refused to buy so I thought I’ll give it a try. It’s easy to make but to make sure it turn out spongy and moist, not that easy 😛 This recipe is adapted from Baking Mum‘s website. It turned out very well and many of my friends love it!


75 gm all purpose flour
1 tsp baking powder
75 ml coconut cream/milk
4 egg yolks
5 egg white
100g castor sugar
1.5 tbsp corn oil
1/2 tsp vanilla essence
a pinch of salt
1/2 tsp cream of tartar
1 tsp pandan paste
20 inch chiffon baking tin

1. Preheat oven to 350 F (170/175 C).
2. Sift flour and baking powder.
3. In your mixer, cream egg yolks and 70g sugar until it is creamy and thick (almost yellow colour).

4. Add in sifted flour and baking powder, vanilla essence, coconut milk, corn oil, and pandan paste into the egg yolk mixture. Mix well. 5. In another clean dry bowl, whisk egg whites (start on slow speed until foamy then increase speed to medium). When egg whites are whisked to soft peaks, add the remaining 30g sugar, cream of tartar and a pinch of salt. Whisk at high speed. Continue to whisk until stiff peaks form, when you turn the bowl around, the foam will not drop. 6. Fold the egg whites into the flour mixture gently. Start by adding 1/3 egg whites into flour mixture and using a balloon whisk, incorporate it into mixture to lighten the mixture. Mix the remaining 2/3 egg whites in taking care to fold gently to keep volume. You can use a balloon whisk or spatula. 7. Once incorporated, (don’t worry if there are a few streaks of white left) pour into the chiffon cake pan and bake 45 mins, or until an inserted cake tester comes out clean. This was how my chiffon cake looked after baking. A bit cracked but it’s ok as we will turn it upside down. 8. When cake is baked, invert it immediately (without removing the pan) and cool down for 2-3 hours. Once cooled, use a knife to cut around the sides and bottom before removing. So this is how my sponge cake looked. Yums!

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Posted by on June 4, 2010 in Uncategorized


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