Sweetness Divine

Singapore Curry Laksa

Monday, October 15, 2007

Ben, again was on a day off today so I decided to take a half day leave to go to the DBS bank with him. For?

Settle his study loan!

Finally we have got no more debt to clear, after 7 years....

To celebrate it, I cook him Laksa, with premix sauce la...hehehe *wink wink*

Venue : SAF Holiday Chalet, Sealand Road.

Karen is such a lovely girl, she bought cakes and many durian puffs for us and her mood was extremely good for the whole week! Hence everyone in the clinic knew about her birthday party but the cutest part was, she actually invited [ONLY]me and Ben to her party in front of other colleagues. *wiggles*

I have no idea what should I get for her so I decided to bake her my favourite cheesecake!

Fruity Cheesey Cake

Cinnamon Rolls

Monday, August 27, 2007

Before...

Finally!!! Yummy!!

Fantastic recipe with steps from

VideoJug: How To Make Cinnamon Rolls

Step 1:
Ingredient:
225gm flour
4gm of dry yeast
35gm melted butter
105mls milk
35gm sugar
1 egg
pinch of salt

Filling:
Some cinnamon powder
100gm brown sugar
40gm butter

Step 2:
Begin the dough
Start by adding the flour, the yeast, the sugar, the salt, the eggs, the milk, and the butter into the mixer. Mix the ingredients on low for 5 minutes until it becomes shiny in appearance. Add about 2 Tbsp more of flour to the bowl and turn off mixer. Now scrape the dough from the hook.
Step 3:
Knead and let the dough rise
Put a little flour inside the bowl and also sprinkle some on your work table. Now knead the dough briefly. Add a little more flour to the bowl and sprinkle a little onto the dough. Return the dough to the bowl. Cover it and let it rise for about 1 hour or until it has doubled its size.
Step 4:
Make the filling
While the dough is rising you can place into a bowl the brown sugar, the cinnamon, and the butter and mix with a spoon until combined. Now set it aside.
Step 5:
Preheat oven to 185°C
You can now set the oven to 185 degrees Celsius.
Step 6:
Roll the dough
Punch the air out of the dough. Sprinkle the work space with flour and place the dough on it. Sprinkle the dough with some flour. Now roll out the dough to a 1/2 cm thickness, making sure there is enough flour to prevent it from sticking to the table.
Step 7:
Shape the rolls
You can now spread the filling on the dough. Carefully roll the dough into a log and cut it into slices of about 3 cm in thickness. Place them on the lined baking tray, leaving enough space for the rolls to rise. Allow them to rise for 15-20 minutes.
Step 8:
Wash and bake
Take your egg wash and using your brush, paint each roll individually. Put the tray into the oven and let them bake for 12-15 minutes.
Step 9:
Cool and serve
Remove the tray from the oven and let the rolls cool a bit. Your Cinnamon Rolls are now ready to serve. They can be eaten cold but they taste especially good warm. Try them both ways!

Cinnamon Raising Buns

Step 1:
You will need
· 2 tsp dry yeast
· 120 ml warm milk
· 1 egg
· 15 g butter, room temperature
· a pinch of salt
· 45 g sugar
· 240 g flour
· 70 g currants
· a pinch of cinnamon
· a pinch of allspice

Step 2:
Begin the dough
Into the mixer add the milk, yeast, butter, egg, sugar, flour, cinnamon, allspice, salt and the currants. Mix it together but only until it is just combines. Sprinkle a little flour onto the dough. Remove the bowl from the mixer.
Step 3:
Continue the dough
Dust the work surface with flour. Remove the dough from the mixer bowl. If it seems to be too sticky then add a little more flour. Knead it with your hands until it has an elastic consistency. Shape it into a ball, place it in a bowl, cover it with a towel and let it rise until it doubles in size.
Step 4:
Make into buns
After the dough has risen, remove the cloth from the bowl and sprinkle over a little flour. Punch the air out of the dough with your knuckles. Remove it from the bowl. Place it onto the surface and shape it into a log. Cut it into six pieces. Take one piece and shape it into a ball, by first folding the dough inwards then rolling it with the palm of your hand. Roll all the 5 remaining pieces into balls. Place them onto the pre-lined baking tray. Cover them once more with the towel. Let them rise again for about 30 minutes.
Step 5:
Preheat the oven
While you are waiting for the dough to rise, set the oven to 170ºC (325ºF/ or gas mark 3).
Step 6:
Wash and bake
Once your buns have doubled in size, uncover them. Brush the buns all over with the egg wash. Then using your knife, cut a deep cross into the centre of each bun. The deeper the cut, the more pronounced the cross will be when baked. Place them in the oven and let them bake for about 15 minutes, then remove.
Step 7:
Cool and serve
Let them cool for a few minutes and serve them hot or cold. But be warned, served warm with lashings of butter you could be up until midnight making more!

Peanut Butter Cupcakes

Sunday, August 26, 2007

Ingredient for the cupcakes:
225 gm unsalted butter, softened
225 gm caster sugar
225gm self-raising flour
4 eggs
115 gm crunchy peanut butter

For icing:
60 gm crunchy peanut butter
50 gm unsalted butter, softened
2 tsp vanilla essense
115 gm icing sugar, sieved
2 tbsp milk

Instruction:
-Preheat the oven to 175 deg celsius
-Place 18 paper cases
-Combine butter, sugar, flour and eggs in a large bowl and beat with whisk until smooth for 2-3 min
-Stir in peanut butter until well combined
-Spoon batter into cases
-Bake for 20 min
-Cool them on rack

-Combined peanut butter, butter and vamilla in a medium bowl
-Whisk until light and fluffy
-Add icing sugar along with milk, beat until well combined
-Swirl the icing onto the cooled cupcakes

*Lazy me use cocoa as topping..*hehe*

Japanese Light Cheesecake

Monday, July 23, 2007

I've baked more than 5 cheesecakes lately and today, I've baked another 2. hohoho...I love the texture and Ben loves to eat it. I know you will wonder

1. Why am I baking so many funny things(food)?
2. Who is going to finish them?

Well, I am not telling you the answers, if you wanna try them, call me!

Recipe extracted from "Diana's Dessert"

Ingredients:

140g/5 oz. fine granulatd sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk 1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch) 1/4 tsp. salt

Instructions:
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

Makes 1 (8-inch) cheesecake, 12 servings.

Ang Gu Kueh 红龟糕

Sunday, July 22, 2007

I know many people are saying I am crazy as now my blog has become a food blog! Hahaha.. It was about 1 year ago since I started to fall in love with Ang Ku Kueh. During the lunch break at work, I don't mind walking all the way to Everton Park to get my Ji Xiang AKK and I would buy back at least 40 pieces of them. You think I crazy ha? Some were for my colleagues of cause! I stop going there nowadays as I consolidate the order from other dept colleagues and get Ji Xiang to deliver them to NHC, min order :100 pieces. Here are some of my work today..

9 Layer Kuih 九层糕

Saturday, July 21, 2007

Some called it Kuih Lapis, some call it 9 layer kuih. My first attempt was a big failure and ended up in the dusbin after a few hours. Why? I used the wrong ingredient! I actually used glutinous rice flour as RICE FLOUR so my 九层糕 didn't have any "层" . Need me to elaborate further? Okay, they all stick together like glu.... *rolling eyes* BUT, I tried it again this morning and Voila~ I've got my very nice 九层糕 - Mummy's Favourite!

Ingredients:

150g rice flour
30g green bean flour
30g glutinous rice flour
500 ml coconut milk

For the syrup
120g castor sugar
150ml water
1/4 tsp salt
1/2 tsp pandan paste
A few drops red colouring

Method:

Combine sugar, water in a saucepan. Bring to a boil to dissolve the sugar. Strain and set aside to cool.

Put rice flour, glutinous rice flour and green bean flour into a large mixing bowl. Pour in coconut milk gradually and leave aside to soak for 40–45 minutes.

Add salt to the rice flour and mix well.

Stir in syrup.

Strain the batter to ensure it is free from lumps.

Measure 16 fl ozs batter and add in the pink coloring . Measure another 16 fl ozs batter and add in the pandan paste which will be green. The remaining batter will be red.

Place a greased 8 inch tray in the steamer and heat up for 4–5 minutes.

Pour half cup(4 fl ozs) of the green batter on the heated tray. Cover and steam over medium heat for 5–6 minutes or until set.

Pour half cup of the pink batter over the green layer and steam covered for 5 minutes.

Repeat the procedure, alternating green and pink batter until all the batter is used up. Lastly, the final layer which is red.

After the final layer is set, steam the kuih for a further 12–15 minutes. Halfway through open the lid to release the steam, then cover again until the end of the steaming process.

Cool the kuih thoroughly before cutting into small diamond-shaped pieces.

Ondeh Ondeh Part 2

Thursday, July 19, 2007

I've got some sweet potatoes (from Vietnam). As you can see my ondeh ondeh are purple in colour, I need not mention why I bought them huh..

Roasted Pork 烧肉

Wednesday, July 18, 2007

I've no idea why am I so into baking and cooking these days... Here you are, a very special pork roasted by me with little help of mummy. Mummy is very good in cooking and baking. She taught me a lot and I have to say many sorries as I am not sharing our very own secret recipe. No jokes oh..I am selling this fellow at S$20/kg. Trust me you won't get this anywhere else, the roasted pork skin is super crunchy and the meat is juicy! Feel free to contact me for free tasting.

Siew Mai 烧卖

Saturday, July 14, 2007

They are so pretty and nice to be eaten, I thought it would be easy to make but I failed my first attempt - too hard. Not too happy with my second attempt too - too soft!

No way I am going to let go this time...I'll try again coming week!

Ondeh Ondeh Part 1

Sunday, June 03, 2007

Some called it Onde Onde and some called it "oneh oneh". I've never like gula melaka and this is the first time I make Ondeh Ondeh. Mum was helping me with the ingredient preparation and Ben was busying snapping.

Our Recipe

-200gm of sweet potato(steamed and mashed)
-250gm of glutinous rice flour (shifted)

Mix (B)
-Pinch of salt
-50mls of water
-1 tbsp of tapioca flour

Filling
-150gm of gula melaka

Combine

-Coconut(grated)

-Pinch of salt

First, prepare ingredient B. Some will advise to boil them in a pot but to me, need not boiled water, can gradually add hot water into the bowl with flour, remember to stir it till it is transparent.

Then, add ingredient B(bit by bit) into the glutinous rice flour follow by mashed potatoes. mix them well until it forms a dough. Do take note: if you feel it is too wet, add more glutinous rice flour. If it is too dry, add a little ingredient B.

Roll the pieces of dough into small balls (ping pong ball sized)with your palms. Then flatten the ball and put a bit of the grated gula melaka in the centre. Pinch to seal, then roll again into spheres.