Archive for March, 2018

Double Chocolate Chiffon

Double Chocolate Chiffon with
Chocolate Bailey Cream
Adapted from Enne Ty’s recipe which can be seen here


5 yolks (65g egg with shell)
50g castor sugar
75g oil
70g full cream milk
30g chocolate Bailey Cream
100g Self raising flour
10g Cocoa Powder
1/4 tsp salt
70g chocolate (I used Callebaut 54% bitter sweet chocolate chips)

5 egg white
100g castor sugar (you can reduce sugar but I find it better with more sugar as I am using bitter sweet chocolate)
1/4 tsp cream of tartar Read the rest of this entry »


Comments (5)

Butter Sponge Cake




Baked in 7″ or 8″ square pan (I baked in an 8″ round with enough batter for 3 more cuppies)

6 yolks (60g eggs with shell)
40g castor sugar
200g Butter, melted n cooled
2 tbsp Vanilla Extract

6 egg whites
120g castor sugar
1/4tsp cream of tar tar

160g SRF
1/4tsp salt
– sift together Read the rest of this entry »

Comments (8)

Orange Lemon Sponge Cake


Orange Lemon Sponge Cake


70g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
6 egg yolks
50g Corn oil
70g  orange/lemon juice – juiced from 1 large orange and 1/2 a lemon (mix and measure out 70g)
zest of one orange and lemon

6 egg whites
1/4 tsp cream of tartar (you may omit or replace with 1 tsp of lemon juice or vinegar)
60g caster sugar Read the rest of this entry »

Comments (6)

Tau Sar Pneah (Mung Bean pastry)

Tau Sar Pneah
For Mung Beans Filling

300g Mung Beans (Soak overnight or at least 4 hours)
120g Sugar
1 1/2 tsp Salt
3 pcs Shallots, sliced thinly
65g Vegetable oil

1.Wash the mung beans thoroughly and steam on medium heat until the beans splits (takes about 15 to 20 mins). See note below for pressure cooker method.
2.Place the beans in a blender and blend till fine or use a fork to do it manually.
3.In a wok or frying pan, heat up oil and cook minced shallots until slightly golden brown, (remove some to keep if too much); add mashed bean, salt and sugar and combine well with the Shallot oil. Cook over low heat until it does not stick to the pan. Remove from heat and set aside until it is completely cooled.
4.Roll mungbean paste into 15g balls. Cover and set aside while you prepare the dough.

Note: If you have a pressure cooker, just wash the beans (don’t have to soak), add water to cover the beans and cook for 30 minutes.

For Pastry:-
Water Dough:
150g Plain flour
50g Oil
45g water
1/4 tsp white vinegar

Oil Dough:
175g Plain Flour
10g Shortening
20g Oil

Combine the respective dough ingredients together, knead and form a smooth dough for each of them. Set aside for 20 mins. Divide  the oil dough (7g) and water dough (15g). Wrap the oil dough with water dough and shape into balls.

Roll out a piece of dough into oval shape and roll into the shape of a swiss roll. Flatten and roll out again. Repeat with the balance dough until complete.

Flatten into a circular disc and wrap the mung bean filling. Gather the edge, pinch to seal. Roll to shape into a ball. Place on baking tray and repeat until complete.

Brush with egg yolk glaze and bake in a preheated oven at 175-180 degree for 20 minutes or until golden brown.


Leave a Comment