Thursday, April 29, 2010

purple sweet potato chiffon cake

The other day I visited kokken69's blog , a photo of murasaki imo chiffon cake had caught my eyes. The purple bits of the cake are so beautiful and pleasant . And I also wondered how the cake tasted like with sweet potato in it. So I decided to bake one for myself. After baking, I did not wait for the cake to cool down completely. as a result I spoiled the appearance of the cake slightly when I removed from the mould. Ha..haha..luckily the cake was still in one piece. Yum..yum.

The cake was soft and moist and does not stick to the sides of your mouth like other dry cakes. I recommend the cake to go along with a nice hot cup of coffee/tea. the cake has a firmer texture compared to the plain chiffon cake probably due to the presence of the sweet potato. Some say it has the taste of sweet potato but others do not think so. it is quite a different kind of chiffon which is worth trying.

For those who like a stronger taste, u may use fresh milk/coconut milk instead of plain water. I have changed the recipe slightly here and there. Please visit for her recipe.


- 220 g egg white (about 6 large eggs)
- 100 g caster sugar
- 1/4 tsp cream of tartar

- egg yolk 80 g (about 5 large eggs)
- water 100 g
- corn oil 80 g
- lemon juice 15 ml/cc
- sweet potato 100 g (steamed and mashed)
- plain flour 100 g
- 1/2 tsp baking powder
- caster sugar 20 g
- sweet potato 140 g ( cut into cubes and steam)


1. whisk egg yolk with mashed potato. Add in water,sugar and lemon juice. Then add in oil. Whisk well to emulsify the oil.

2. Fold in sifted flour and baking powder, until flour is well incorporated into the egg yolk mixture.

3. In a separate bowl, whisk egg white till stiff but not dry. Fold into the yolk mixture carefully, then add in the potato cubes using a spatula.

4. Pour batter into a 23 cm/9" chiffon cake tin.

5. Bake the cake at 165 C for 45 minutes or until cooked.

6. Remove cake from oven and invert the pan to cool.

Sunday, April 25, 2010

gula melaka 'Huat Kueh'

I don't really like to eat huat kueh .It is simply because it is rough, hard and taste of yeast. But after eating aunty Lily's huat kueh, I 've fallen in love with it. The texture is soft, light, and "QQ" (means springy) when you bite on it. It is not sticky, and no crumbs will fall when you tear or bite on it. Of course the palm sugar also enchanses the flavour of the kueh. She is so sweet and kind to pass me the recipe.


1 kg plain flour
3 eggs
800g gula Melaka (palm sugar)
500ml water
400 -450 ml thick coconut milk
1.1/2 tsp bicarbonate of soda + 6 tsp hot water

1) Boil gula melaka with water and pandan leaves till sugar is dissolved. Drain and leave to cool for later use.
2) Add in beaten eggs into (1) stir well.
3) Add in flour to the egg mixture, stir and blend until become smooth batter.
4) Dissolve baking soda with 6 teaspoon hot water and pour into the batter and mix well.
5) Spoon the mixture into the paper cups with 3/4 full. Steam at high heat for 15 minutes.

Friday, April 23, 2010

What a scare!

"Ring, Ring!"

I picked up the phone and before I could say hello, I heard a voice over the phone crying for help.

In Mandarin-
"Faster come and help me! Faster help me! You talk to the people beating me!"

It sounded like my younger son! I was too panicked and assumed so, thus I forgot to ask what is his name. I only answered, "you want me to help you, you need to tell me where are you?"

Then he replied, "you talk to the men beating me!"

The man who was beating up my son told me that my son acted as a guarantor for his friend. His friend had escaped with the money and did not turn up for his debts. He wanted us to pay $10,000 in cash. I explained I do not have so much cash at home and asked if can issue cash cheque, but he rejected.

I was very scared & panicky, so I passed the phone over to my husband and let him do the bargaining. My husband requested to talk to my son first before he can do any cash transaction. The young boy who pretended to be my son was still using the crying voice to talk to my husband. So my husband asked him for his I/C no., but the pretender could not answer. After that, there were some Hokkien discussions going on in the background before the other party hung up angrily.

Only then we realised it was a phone scam!

At that moment while my husband was talking with the con man, I searched high & low in vain for my son's good friends' contacts. After the incident, I realised how stupid I was- I did not even think to call my son's mobile number!

When I recovered from the shock, I called him and was relieved to know he is in school, safe and sound.

After the event I went to the NPP together with my husband to lodge a police report.


There are a few tips I want to share with others, if you happen to encounter similar incidents:
1) Stay cool & calm
2) Ask for the names of victim
3) Ask for names of victim's relatives or cousins
4) Ask for the address/IC no
5) Ask any personal info not known to strangers

Lastly, educate your family to stay vigilant and alert!

Tuesday, April 20, 2010

Baked chicken with "Spice Bake Mix"

Somerimes I just do not want to cook too much and spend too long in the kitchen. So today I decided to cook a very simple and easy dish for my dinner tonight. That is - baked chicken with "Spice Bake Mix" which I bought from my recent trip from China.

It is very easy to prepare.
What I need is a chicken bought from the market. I washed and then I pat dry, rubbed the chicken with the spice powder thoroughly and leave it to marinate for 2 to 3 hours. I wrapped up with aluminium foil and put in the oven to bake at 250C for 30 minutes.
I would add 1/2 tablespoon of medlar seeds and 4 to 5 pcs of tanggui to enchance the flavour of the chicken.

The chicken meat turned out to be very tender and juicy. It is better than what I thought.

Friday, April 16, 2010

chocolate chips walnut muffin, haws butter cupcake, mocha cheesecake

sweat , sweat, sweat ........... many hours in the kitchen.

today i made 4 types of cakes :
1) pork floss swiss roll ( 2 rolls)
2) one portion of haw butter cup cake
3) one portion of chocolate chips and walnut muffin and
4) mocha cheese cake (muffin and cupcake in picture above).

gave the pork floss swiss roll to my friend. the rest was shared with my other friends as it is my birthday treat to them. the haw butter cake was moist, fluffy and full of the flavour of butter. it also has a slight distinct taste of sourness due to the presence of haws. indeed it is a unique cup cake. this is the first time i made it and consider a success. the recipe is in a book by Kevin Chai.

the chocolate chips and walnut muffin is rightly moist and fluffy and light to eat. the chocolate chips add a flavourful chocolate flavour while the chopped walnut add some crunch to the soft muffin.


Haw Butter Cake


-- 200 g butter
-- 200 g caster sugar
-- 4 eggs
-- 1 tsp grated lemon rind
-- 100 g dried haws
-- 200 g self raising flour


1 blanch haws into boiling water for 5 min, then chop into small pieces. preheat oven to 175 C

2 beat butter and sugar until light and fluffy

3 add in eggs, one at a time, beating thoroughly after each addition

4 stir in lemon rind and dried haws. fold in sifted flour. spread batter into greased small moulds

5 bake in oven for 20 min or until cooked


chocolate chips walnut muffins


-- 120 g self raising flour
-- 80 g caster sugar
-- 100 g butter
-- 100 g chocolate chips
-- 60 g lightly roasted chopped walnut
-- 50 g fresh milk
-- half tea spoon soda bicarbonate
-- 20 g coco powder
-- 1 tsp chocolate paste
-- 2 eggs


1) sieve flour, coco powder and soda together

2) rub butter into 1) until mixture resembles bread crumbs

3) stir in sugar, fresh milk and egg. do not over-mix, mixture should be slightly lumpy

4) add in walnut, chocolate chips , mix well. pour mixture into paper cups ( 3/4 full)

5) bake at 170 C for 20 min , or until cooked.

note : decorate each with fresh fruit and / or fresh cream if needed before serving.


Mocha cheesecake

This cake is so good, so creamy and super! As though you are eating a piece of cake bought from a branded Hotel Cafe. Once you put in your mouth ,you will want more. You better go and try it yourself before you regret.
verdict: For those who are not coffee lover may not like this cheese cake. You will find the coffee taste is over power the cheese.
For recipe:
-- 500 g cream cheese-- 80 g butter-- 300 g caster sugar-- 3 medium-size eggs-- 6 tablespoon double cream
-- 120 g plain flour (sifted twice)
-- 1 teaspoon baking powder(sifted twice)
Coffee mixture (mixed well):
-- 3 tbsps cocoa powder
-- 2 tbsps warm water
-- 2 tbaps coffee essence
-- 1 tbsps coffee granules ( I used instant coffee powder)
-- 1) Beat cream cheese with butter & sugar until smooth. Add egg 1 at a time, incoporating well before adding the next egg.
--2) Add double cream & beat mixture for 2 minutes. Add sifted ingredients and stir with a wooden spoon until mixture is smooth. Set aside.
--3) Spoon 1 tablespoon of coffee mixture into a piping bag.
--4) Divide cheese mixture into 2 portions. Stir in the rest of the coffee mixture to 1 portion so you have a dark coffee cheese mixture.
--5) Spoon half the amount of plain cheese mixture into a 9"x9" (23 cm)greased square baking tin. Alternate with the dark coffee cheese mixture, and cover with the remaining plain cheese mixture.
--6) Using a chopstick, swirl the cheese mixture in circular motioon t give a marbled effect.
--7) Using the coffee mixture in the piping bag, pipe straight lines across the length of the mixture. Then use a skewer to gently pull the chocolate lines down to create 2 rows of swirly design.
--8) Place baking tin into a baking dish filled with hot water that comes up to 3 quarters the sides of the baking tin. Bake for 1 hour or until cake sets. Leave cake to coool in the baking tin before removing.