I'm here to share my cooking tips & the food I love with all of you. Enjoy !! ～ 欢迎大家 。。
Bitter gourd or bitter melon (translated from Chinese: 苦瓜; pinyin: kǔguā) are one of my favourite. Today, I'm going to share a simple and easy recipe of this stir-fried bitter gourd with all of you. One of my favourite recipe!!
For those who loves Bitter Gourd, I bet you'll love this dishes for sure☻
1 large bitter gourd (slice in 1/2cm thick)
300 g roasted pork (slice into bite size)
1-2 tbsp spicy bean paste (it depends to the saltiness of the bean paste)
8-10 cloves garlic (smashed, you can chopped it-I like to have a bite on it!)
sugar (to taste)
oil (for stir-frying)
1/2 cup water
What to do:
Cut the bitter gourd into half, use spoon to remove the seed. Slice into 1/2cm thick.
Place the sliced bitter gourd into a bowl and sprinkle some salt on it, make sure all the bitter gourd are well coated with salt. Left it for 15-30mins (this is to reduce to bitterness of the bitter gourd) before raise it with water.
Heat some oil in the work and stir in the smashed whole garlic until slightly brown and fragrant. Dish up and set aside. Stir in the roast pork with the remaining oil for few minutes. Add the spicy bean paste and sugar. Continue to cooking till it's fragrant and a little bit dry (lower the fire at this time)
Add in the bitter gourd and continue stir-fried it for 2-3 minutes, let the bitter gourd all coated with bean paste and cook till it's fragrant. Pour in water, add in the fried garlic and cover the wok. Let it simmer in low fire for 5-10 mins (it depends, if you like the bitter gourd softer, it'll take longer time)
Taste the dish and adjust the taste by adding some salt and sugar to taste before you switch off fire.
Serve hot with rice.
You can always replace the spicy bean paste with the non-spicy one if you don't like it spicy. For those who love spicy, you can always add some fresh chili slices in it. Add less bean paste first, some bean paste might taste salty and adjust the taste later after we cook the dishes. I buy the roasted pork from market. Just in case you can't get the roasted pork at your place, you can always replace it with pork belly meat. It taste just nice!
I've been buying the ready-made "kaya" (coconut jam) all the while for bread and my bao's filling. My grandma used to cook her own kaya. When I was small, I use to ate the kaya she cook for us. Her kaya are smooth and taste heavenly yummy. I got to know from my mom that, she use duck eggs for her kaya and added caramel in it. But, unfortunately... I didn't learn from her and I don't have her kaya recipe. My mom told me, my grandma don't have any particular recipe for her kaya. She'll measure all her ingredients with her cups, bowls or by hand, she just got her own recipe ~ lol..
After learning to make the steamed buns "bao". I just wanted to make my own kaya, when think of it's free from preservatives, colouring and it taste better as well. I browse for the kaya recipe and came across this simple and easy recipe in Kitchen Caper. Looking at the the kaya in her picture, it is really smooth with it's lovely natural green colour by using screwpine leaves. But, I didn't get the smooth kaya as seen in the Kitchen Caper's blog, I think I have "overcooked" my kaya, overcooking will produces lumpy kaya (next time I shall cook it in real slow fire***)
Here is the recipe for Pandan Kaya.
(Recipe from HERE)
330 g castor sugar (if you want sweeter kaya, pls increase the sugar to 340/350 g)
400 ml coconut milk
8-10 piece pandan (screwpine leave)
Blend pandan (screwpine) leaves with 100ml of the coconut milk in a blender. Strain to discard pulp.
In a mixing bowl, lightly beat all the eggs.
Add sugar into beaten eggs. Use a hand whisk to stir mixture until all sugar dissolves (Note 1).
Add coconut milk and pandan juice in (1) into egg mixture. Stir well.
Pour kaya mixture through a sieve (Note 2) into another mixing bowl (stainless steel preferred).
Bring a pot of water to boil. Reduce fire and place mixing bowl over pot of barely simmering water(Note 3). The fire should be really slow (Note 4). Stir kaya occasionally for the first 25 minutes. When kaya starts to thicken, stir it continuously.
When kaya reaches the desired thickness, takes at least another 1 hour, remove it from heat. Cool completely (Note 5) before storing it in a clean jar. Keep refrigerated.
Spread over bread, plain crackers, serimuka etc.
1. It takes longer to dissolve granulated sugar than castor sugar. Make sure all the sugar dissolves before adding coconut milk.
2. The purpose of pouring kaya mixture through a sieve is to eliminate big air bubbles, formed during the whisking process. Existence of air bubbles will result in non-consistent or lumpy kaya.
3. I suggested double boiler heating method as this method would give a considerably slow heating effect to the kaya mixture. However, if your stove does come with a slow fire function, use direct method. The whole cooking time will be reduced.
4. With the real slow fire I was using, it took about 25 minutes before kaya mixture started to thicken. After this stage, stir mixture continuously as it gets thicken faster.
5. Kaya will turn thicker when it is cool.
I think everyone knows this phrase "An Apple A Day, Keep The Doctor Away" but did you know that eating 7 black beans a day, keep the diseases away??? I read this from an article in a health magazine about Black Beans, its nutrients content and its health benefits, etc..etc... so, take more black beans for good health .. hahaha!! For more health information about this healthy food - BLACK BEAN and it's nutrition. Please click HERE (just in case you are unaware about it, please read!! )
Black beans and pork ribs makes good combination for this soup. It doesn't taste that delicious if we replace pork ribs with chicken. I have my own secret recipe for this soup by adding few slices of ginseng in it. It taste extremely delicious that everyone must try okay?? That's how I trick my kids to have ginseng as well ~lol. The ginseng chicken soup taste way too bitter for them.
pic above: The different between the cooked and un-cooked black beans. It'll expand double it's size when the beans are cooked.
Soup cooked with claypot and coal stove are always taste the BEST. But nowadays, the younger generation don't have a coal stove at home and don't even know how to use it. For me, I will use the double-boiling method or slow cooker as replacement. The soup we cook won't dries up with this 2 method and the meat retained it's juice and sweetness. It's definitely taste better than the boiling method. We'll get really clear soup too ~☻
My all time favourite Black Bean Soup.... Here is the recipe!! ☻~
100g black bean
250g - 300g pork ribs(I use 300g)
6-8 slice ginseng(I put 8 slices)
15 red dates
1 tbsp wolf berries
1 tsp salt or to taste
1.5 litre water(add in a little more water if you want more soup)
Pick up damage black bean and raise, clean it with water. Place the black beans in a bowl and pre-soak it overnight. The beans will expand to double its actual size.
Wash and blanch the pork ribs with hot boiling water (for clearer soup and clean the meat purposes) and place the meat into double-boiler pot. Add in pre-soaked black beans, red dates, wolf berries and ginseng slices.
Pour in 1.5 litre water (normally I will use hot water for faster boiling) and fill the lower layer of the pot water and start cooking it in high heat till the water are boiling.
Once the water are boiling, turn down the heat and cook it in low heat for 60mins.
After 60mins, the black beans shall be soft at this time. Turn off the heat and add salt to taste.
(serve: 5-6 medium bowl soup)
HAPPY COOKING!! ~☻
Guess what I've been doing recently??? hahaha...it's this steamed buns and I really got addicted with it. Luckily, my kids still loved it even though they have this almost everyday. Must be yummy right??
Good "bao"(包) skin plays an important role in making a delicious "bao". Normally the delicious baos we can get at the coffeeshop out there are so soft, white and yummy. I got to know that, they'll add certain ingredients like ammonia, shortening, double action baking powder and vinegar to get that quality baos. It's added to make the bao's texture soft, fluffy and white. I don't know if the ingredients used will harm our body in long term, if we took too much of it. I was looking for a recipe that will produce the same quality baos but, use less of those ingredients. Simple and easy one, something that's more healthy for my family, my kids and I got this wonderful recipe from close friend of mine. They even teach me how to prove the dough correctly. Thank you, Hsien & Ai Lee!!
☻~ The picture above shows how soft and spongy texture the baos make from this recipe. I asked my son to press the bao with his finger and it's just back to it's shape as soon as he take off his finger. It's very soft and fluffy. TRUST ME!
Pic above: Char Siu filling bao on the left and kaya filling bao on the right.
Okay as I've promised, I speed up to post this recipe specially for my friends Wendy & Constance.
(yield 19-20 buns)
130 g warm water
5 g instant yeast
300 g flour (I use Bluekey's "Bao" Flour)
80 g icing sugar
30 g oil
some 2"x2" paper for lining the baos
What to do!
In a big bowl (*allow some space for the mixture to expand), stir slowly to mix the yeast with warm water and a tablespoon of icing sugar (from the 80g icing sugar). Cover the cup with wet cloth. Set aside and let it prove for 45mins.
Meanwhile, sieve flour and icing sugar together into a big mixing bowl.
After 45 mins, stir the yeast mixture. Add in oil and yeast mixture into the sieve flour. Use a spoon to mix it to crumble and start kneading the dough with hand. The dough will be a bit sticky at first, knead until it's soft and smooth. It takes approximately 20-25mins depend on how you knead it. Cover the bowl with wet cloth or cling wrap and let the dough rest for 15mins.
After 15mins, the dough are ready to be wrapped with its fillings. Cut and weight the dough into 30g (you can always make bigger one like 40g) balls. Start to fill the dough with fillings of your choice (kaya/coconut jam, tausa/red bean paste, lian yong/lotus paste, corn paste or bbq pork etc..)
To assembles the "BAO"
Roll the 30g dough ball into 2" diameter, this time make sure the edges are thinner than the centre part. Spoon the fillings in the centre of the skin, fold and seal it.
Place the fold and seal top face the lined paper (it's totally opposite from BBQ baos where the sealing part are on the top)
Continue to finished up all the dough. Make sure you cover the finished bao's with a wet cloth to prevent it from dries up. Let the bao's rest at somewhere warm for about 30-45mins (this depend on how long you take to fold and seal all your baos) At this time you can starts to get your steamer ready. Water in the steamer must be boiling before you put the baos to steam.
PLEASE TAKE NOTE : If you are spending longer time to wrap the baos then maybe you have to cut short the time to *20mins-25mins, before you steamed it in high heat. (You should see the bao's grown bigger after 30mins proofing~☻)
Notes: Please take note, over proofing the bao dough will cause the "wrinkled" skin on the baos. You can always replace the oil with the "same amount" of shortening (just in case you still have it at home) but, I prefer just using corn oil. The texture of the skin are very much depend on how you knead the dough, make sure you knead it the right way by fold and push down the dough with your wrist, repeat this action till the dough are smooth. It's not press the dough with our palm actually !!!☻
Tips: For easier wrapping, folding and sealing. Always refrigerated the fillings we want to use for at least 1-2 hrs before we using them. This will makes the filling sticking together and turn hard and it won't mess the skin when we fold and seal the skin. You can always cook your own kaya or just get the ready made fillings from the supermarket.
P/S: Please do leave me a message if you are using this recipe and leave me your link as I would love to see on how your bao's skin turn out and if this recipe really works for you!!!
I come through this steamed cake "Ma Lai Koh" recipe at My Kitchen Snippets and give it a try. Why not other types of cakes or kuih but I choose to make this??? It's all because of my girls. They both loves this type of cake and will ask me to buy for them whenever they follows me to the market. There are pandan flavour and palm sugar one sold at the market. I will try out the palm sugar one next time.
Very simple and yet delicious cake. My daughters told me, "Mommy, this cake is delicious!!!" ~☻ All the tiredness recharged when we heard this right??? ~lol (wink*)
Here is the recipe for this steamed cake - "Ma Lai Koh".
(Recipe from My Kitchen Snippets)
200 g castor sugar (I use 190 g)
100 ml vegetable oil (I use corn oil)
130 ml milk
280 g flour (I use cake flour)
4 tbsp custard powder
2 tsp baking powder
1/2 of baking soda
1/4 tsp salt
Sieve together the ingredients in (C) in a bowl and set aside.
Whisk (A) until light and creamy. Fold in (B) and then (C) until well combined.
Pour cake batter into a well greased 8"x8" pan and steam it on high heat for 30 mins or until skewer comes out clean when tested.
Let the cake cool complete before cutting.
Notes: The custard powder is added to make the cake turn out in yellow colour and it doesn't help much with it's flavour. You may omit it if you are making the pandan or palm sugar flavour cakes.
After I take out all my baking ingredients in my kitchen cupboard to wipe and rearrange them back. I checked one by one it's expired date and only notice that I still got one pack of Bread Flour untouched which is expiring very soon on 30 April. Oh my god, I must finished this 1kg bread flour in one week time. I think I will use it to make some sweet buns and use it for making Pizza Crust again. Since I still didn't get myself a bread maker, kneading the dough using my hand are really time consuming.
I read most of the recipes for making bread are using machine to knead the dough, I don't know if I can hand knead the dough. Again, this time I use the recipe from Constance and I just shape it the other way making them into small buns.
Today, I'm going to share this simple and easy chicken dish with all of you. There are times when we do run out of ideas on what to cook for our family. You can try this simple yet tasty Steamed Chicken With Salted Fish. I always try not to eat or cook too much fried food which I found it's unhealthy, I prefer steamed recipes than fried one. This steamed chicken with salted fish is easy to prepare and it's a good choice when for those who are lazy like me ~☻ Come on, do give it a try!!
4 chicken thighs (or 1/2 a chicken)-chopped into bite-sized pieces
1 tbsp sesame oil
1 tbsp ginger juice
1 1/2 tbsp Shao Hsing Hua Tiao cooking wine
1/2 - 1 tbsp light soy sauce or to taste
1 tsp sugar
1/4 tsp pepper
(pic above: meaty type salt fish that I use)
2 tbsp oil for cooking
some ginger, shredded finely
50 g meaty type salt fish, sliced
some shredded red chillies and spring onions
(pic on left: chicken after stir-fry and ready to be steamed)
What to do?
Remove as much fat on the chicken pieces as you can see. Clean and season the chicken with marinade ingredients for several hours or preferably overnight in the fridge.
Heat the wok with oil, stir in ginger and fry till fragrant (but not crispy). Add chicken and stir-fry briskly until heated through. Dish out chicken and arrange on a steaming plate.
Fry salt fish with a little oil till light golden brown and crispy then sprinkle over the chicken.
Steam over rapid boiling water for 20-25 mins until the chicken is tender. Serve hot with rice.
Notes: If you don't want it too oily, reduce the amount of oil used for frying as much as you can. Always add less soy sauce first, the salt fish might produce saltiness to this dish and just add the soy sauce to taste after the dish are cooked.
Happy Cooking !!! ~☻
On my first time making this baos, everything turn out right. The baos are soft, fluffy and cracked like it has to be but there are tiny brown spots all over it. I try to figure out what happen to the tiny spots. I can't get the answer online as Wendy are not online at the time and I try to search and read others blog but still couldn't got the answer. Since I still have some "char siu" fillings left, straight I make the second batch of this little baos. The result is still the same, everything are okay except the brown spots again. What I did to cause the brown spots???
Although there are brown spots on my baos, but the baos are all finished up by my kids and I give some to my parents too~lol... It's really yummy!!
I leave message for Wendy, telling her my problems. She figure out that, maybe I didn't knead and mix the baking powder mixture correctly. It's cause by the uneven dough. Arhh..maybe she is correct~lol..
I try making it again yesterday night. This time round, I put more time to knead the dough. Pour in the baking powder mixture slowly, bits by bits knead the dough till it's really mix thoroughly and soft. Oh my, finally I got the WHITE baos smiling at me~ yeah!!! Although it turn out much more better than my previous one but I still not very happy with the result of my baos. My baos still splits but not as pretty as Wendy's. Need more practice as practice makes perfect~haha!! I found it really hard when fold and sealing the baos after we spoon in the ingredients, really need more practice on that.
Mix yeast in warm water.
Sieve cake flour and wheat starch together. Slowly add in the yeast water into ingredient (B) and knead to mix well, this will take about 20mins.
Let the dough rest for 90 minutes. The dough will be a bit dry at this stage. There will be another 10g water to be added in (C)
After 90 minutes, mix the dough with baking powder mix in 10g water. Slowly pour the baking powder mixture into the rested dough and knead the dough to mix well. Rest for another 20 minutes.
Divide the dough into 25g balls (for petite size bun).
Dust your working surface, hands and rolling pin with some flour.
Roll the ball to a 1.5" diameter skin (the middle should be thinner than the edge).
Spoon the BBQ pork mixture in the middle of the skin, fold and seal with your fingers. Do not let the fillings touch on the edge as this will make your buns not cracked/smiled.
Steam at high heat for 10 minutes (petite size), 12~15 minutes for bigger size baos.
Prepare the BBQ Pork Fillings:
120g BBQ pork, diced finely - (recipe for BBQ Pork)
1 tsp sesame oil
1/2 tsp fresh grated ginger
1/2 tsp oyster sauce
1 tsp soy sauce
1 tsp thick soy sauce
1 tsp hoisin sauce
a pinch of five spices powder
a pinch of white pepper
1 tsp honey
1 tsp corn starch
some roasted sesame seed
1/4 cup spring onion, chopped
In a bowl, add in all ingredients and mix well. Warm the non-stick pan and stir in the fillings until it's a bit sticky. Stir in the roasted sesame and green onion.
Click HERE for more 叉烧包/Char Siu Bao's and the filling's recipe at My Home Kitchen.
Butter cake was the cake I used to bake for my family all the while. They simply love it so much. It's great for breakfast, teatime snack and to serve our guest on special occasion. Recently, I've been busy on trying out new recipes and I didn't bake butter cake for quite sometime. When I browse through this Fine Butter Cake recipe in Do What I Like - Florence's Blog, her butter cake straight caught my eyes. I do miss eating them!!! After read her recipe, I decided to give it a try as her recipe are different from the butter cake I used to baked. Her recipe requires corn starch and whipping cream and looking at the picture of her cake, the cake texture really fine,,.. no wonder it's called "Fine Butter Cake" ~☻
This cake are easy to bake, it's suitable for beginner who just started baking and I tell you, when you smell the buttery smells of this yummy butter cake warm from the oven. I'm sure you'll end up like me ~LOL I take a bite on this cake as soon as I finished doing my photography of the cakes for my blog.
The texture of the cake are very different from the butter cake I used to bake. It's very fine with rich buttery smell and with the right amount of sweetness, if it's more moist then this cake would be perfect. I found it a bit dry. Maybe I'll add a little more oil or butter when I bake this again.
Here goes the recipe for this Fine Butter Cake
(recipes from Florence - Do What I Like)
150 g Golden Churn Butter (softened)
1 tbsp corn oil/olive oil (I use corn oil)
pinch of salt
1 tsp vanilla essence/1/2 tsp vanilla paste
3 large egg
140 g cake flour
40 g corn starch
1/3 tsp baking powder
3 tbsp whipping cream/milk
What to do:
Sieve together twice cake flour, corn starch and baking powder into a large bowl. Set aside.
Cream butter, sugar, salt, oil, and vanilla till it's fluffy and pale.
Add in eggs one at the time, beat well to mix after each addition.
Add in the flour mixture and mix at low speed till well blended.
Stir in the whipping cream and mix well.
Pour the batter into a lined or greased 8"x4" loaf pan and bake at 180C for 35 - 45 minutes or till it's golden brown and the toothpick inserted in the center came out clean.
Tips shared by Florence:
Notes: After the batter 10 - 12 minutes in the oven, remove it and make a length-wise cut on the surface of the batter with a knife so that the cake will "explode"/cracked nicely with a neat line in the middle.
For best result of this recipe use Golden Churn brand butter and whipping cream.
HAPPY BAKING ~☻
One of my favourite snack are curry puff. It was my favourite since my schooling days and I'll eat it almost everyday, without getting bored. I just love the crispy pastry with the curry potato fillings. All the while I'll just bought 2 or 3 pieces from the stall selling kuih when I'm craving for them. I wanted to learn making curry puff long time ago but I couldn't find a good recipe for it. I want to thank my friend Wendy for sharing her wonderful recipe of swirl skin curry puff with me. Wendy, the curry puffs are yummy!! ~☻
Recipe from The Adventures Of Giggles :
Puff's Fillings Recipe:
150 g chicken breast - diced, marinate with some salt and curry powder
200 g potato - diced
20 g carrot - chopped
30 g tomato - diced
250 g shallots - minced
1 stalk lemon grass - crushed
5~6 piece curry leaves
2 tbsp spoon curry powder - mix with some water
sugar and salt to taste
2~3tbsp thick coconut milk
350 g all purpose flour/plain flour
40 g margarine
180 ml hot water
1/3 tsp salt
120 g all purpose flour/plain flour
60 g margarine
Heat the wok/pan with some oil, stir in the minced shallot and cook until it's fragrant.
Add in lemon grass, curry leaves and curry powder, stir for about 2 minutes.
Add in potato dices, carrot and tomato, stir and cook for another 5 minutes or until potato sightly tender.
Slowly add some water for better cooking.
Add the chicken and cook until they are done
Sugar and salt to taste.
Stir in coconut milk and cook for another minute or two.
Remove from heat and set aside.
Prepare the dough:
Melt the margarine, salt in the hot water.
Make a well in the middle of flour and pour in the margarine salt water
Mix well and knead to form a smooth dough. Let it rest for 15 minutes. If it is too dry to handle, rub your hands with some water to work on it.
Divide the dough to 8 portion.
Rub margarine into flour until they mixed well, divide to 8 portion.
Wrapping the puffs:(for 2" diameter curry puff mold)
Wrap the oil dough with water dough.
Flatten it to a 4" X 6" piece sheet using the rolling pin.
Roll it up lengthwise like making swiss roll
Repeat the step #2 and # 3.
Cut the roll into 6 piece portions.
With the cutting edge facing down on your work surface, roll it to a "2.5~3" circle skin.
Place the skin on the mold, fill up with the curry filling, fold the mold and trim the extra skin.
Remember to keep the sealing edge clean and oil free, or your curry puff will "pecah"/breaks when we fry it.
Fry the curry puffs until it's golden brown.
Try it!! Happy Cooking ~☻
ATTENTION: Pretty mommies out there!!! Let me introduce to all of you this very nutricious, delicious, easy and simple dish. When I first visit a Chinese Acurpunture Master few years ago, I got introduce to this dish by him. When I first saw his 63 years old wife at his home that time. I was wondering how she could maintained her good health and beautiful skin, she doesn't look like a 60 years old lady at all. Her face are free of wrinkles and freckles. Her face and neck look so firm and both her cheeks are rosy red in colour. I asked him half jokingly "Wow, what your wife eat, she look so young & pretty???" He smiled and tell me, "It's easy, let me teach you a simple recipe and my wife cook this most of the time" .... that's this simple & easy Double-Boiled D.O.M Chicken☻.
Wolfberries & red dates are used for this dish.
Chicken drumsticks in the double-boiled pot with all the ingredients.
This dishes are suitable for those who are in their confinement too, just add in a few slices of ginseng & cook it on low fire for longer time.
Recipe for this Double-Boiled D.O.M Chicken:
2 big chicken drumsticks
3 tbsp D.O.M liquor
1 tbsp ginger juice
5 tbsp water (optional, I prefer it to have some soup to go with white rice)
1 tbsp wolfberries
10 red dates
1/2 tsp sesame oil
pinch of salt
* I measured the ingredients with the spoon we normally use for drinking soup-bigger size one*
Ways to prepare it:
Remove all the fat you can see on drumsticks and raise it to clean with water.
Place the chicken drumsticks into the double-boil pot.
Add in ginger juice, D.O.M, water, sesame oil.
Raise the wolfberries and red dates before add into the pot.
Cover the pot and cook the chicken on high heat until the water at the lower layer of the double boiler are boiling.
Lower down the heat and continue to cook for about 40 minutes.
Switch off the fire and place the chicken drumsticks on a bowl.
Stir in some salt into the chicken soup and pour the soup onto the drumsticks.
Serve hot with or without rice.
Notes: We can always use the whole chicken for this dishes. Just double or triple the ingredients used and it's all depend on the size of the chicken. Children too can take this, as the alchohol's content have reduced after we cook them. It's delicious!! ~☻
Yay~ Yay~ I'm back finally !!! It's really sorry to say that, I can't get online because my WiMax account got suspended ~☻. I didn't pay a cent since the first day I sign up the internet service. I was frusfrated when the connection are slow and it also keep on disconnect most of the time and was in between the decision to continue using its service and vice-versa.
In the passed weeks, I've been browsing for this steamed egg cake recipes online and came up with few different way of making it. Some recipe required the "chiu peah" and I saw one recipe using "7-up" as their ingredients. I would like to apologise for those who are waiting me to post the recipe of this steamed egg cake because I've actually make this cakes using the "Happy Grass" steamed cake-mix and I don't have the actual recipe for it.
I don't know if you can get this type of steamed cake-mix at your place but it's truly recommended by me. The cakes are yummy, not too sweet, soft, fluffy and the most important part is it's cracked at the top and "smiled" when we steamed it.
Each time when I bake my own cakes, I try not to use as much colourings, flavour essense or preservatives on it. At first I just want to make this cake in white colour but my elder daughter, she want it in pink. Just like the one she use to eat, the one that I bought for her from the market. I scoop few big spoons of the batter into another bowl, mix it with a drop of pink food colouring and cover the white batter in the paper cup with a spoon of this pink batter before I steamed them and here we got the lovely pinky cakes~ ☻
"Happy Grass" steamed cake-mix that I've been use to bake those lovely cakes above.
Here is the recipe for the simple steamed egg cake:
1 packet of Happy Grass steamed cake mix
4 eggs (room temperature)
100ml milk (room temperature)
Beat the eggs and milk in high speed till the bubbles appears (about 2 mins).
Add in the steamed cake mix graduallyand continue to blend for 6 minutes till the mixture is smooth and white.
Spoon the mixture into the lined steam cups, about 90% full. Use a small knife coated with some oil and draw a cross "X" mark on top of the batter.
Steam the cakes in steamer with hot boiling water for 15-25mins (depend on size of the cups).