SWEET CORN CAKE

It is a habit to check my pantry before any baking project.  From there,  will plan what I  want to bake next.  I found a can of whole kernel corn sitting in my cabinet.  So I have to make something out of this canned sweet corn.

Today I want share this  perfect Sweet Corn I have baked.  It turned  out great  with lovely texture and right amount of sweetness. Add about 1/4 cup more sugar if you like it sweeter.

Rinsed and drained well the corn before adding it to the batter. I squeezed out the water after putting it in a colander.

Turn this into muffin by baking them in a muffin pan but do not level the top.  Bake for  15-20 minutes or until a toothpick inserted comes out clean.  Actual baking time varies with each oven so watch closely.

MINI RAISIN BUN

I have not baked any bread for weeks  but  decided to bake  my son favorite Mini Raisin Bun this time.

If you're a bread baker, you will know that most of sweet bread using almost the same recipe with slight variations on ingredients or method.

Enjoy this tasty Mini Raisin Bun for breakfast or in between snack..  Love to serve them  in  bite size portion instead of regular one. Am using dark raisin but golden raisin can be added too.

You can also  turn the dough into a loaf by baking it in a loaf pan.

DRY FRUIT BUNDT CAKE

There are many variations of fruit cake,  including a version that require soaking of the fruit for days while another one  need you to boil the dry fruits and butter.

Am sharing with  you a  really quick and easy Dry Fruit Bundt Cake and  one of the ingredients was condensed milk.  Using condensed milk in a fruit cake is a new one for me but it always fun to try. Dry Fruit Bundt Cake  is also made without sugar.

If you need to avoid egg, you can substitute with plain yogurt or pureed fruit.

I find it easier to slice without it breaking so easily because the fruits remain soft and stick together. You can  easily increase the mixed fruit up to 1 cup if desired.

CHOCOLATE CRINKLE COOKIES

These Chocolate Crinkle Cookies are on my "to do" list for a long time. They are crisp on the outside
but  chewy in the center and ridiculously easy to make.

If you're a chocolate lover, you're going to love these cookies. They have deep chocolate flavor.

I suppose to  roll the cookies in confectioners sugar for that pretty crack on top but last minute, I could not find my powdered sugar so have coated them with fine sugar.

Make sure to place the rolled cookies 1 in apart, as they bake, they spread and the surface cracks.

You can turn the same recipe into Red Velvet Crinkle Cookies by adding a tablespoon of red food coloring to the flour mixture.

CHOCOLATE CRINKLE COOKIES
Yield  :  45 coolies

1 and 2/3 cup all purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tablespoon buttermilk
1/2 cup melted butter
1 cup sugar
1 egg or 1/4 cup yogurt
1 tsp vanilla essence
confectioners sugar for rolling

METHOD

Sift together flour, cocoa, baking powder, baking soda and salt in a mixing bowl.

Beat butter and sugar until well blended, mix in buttermilk, egg/ yogurt and vanilla essence.

Add in butter mixture into dry ingredients, mix to form into soft dough.

Cover and refrigerate for an hour.

Place confectioners sugar in a plate.   Start rolling the mixture into 1 in balls.

Roll these balls in confectioners sugar and place them in 1 in apart on baking sheet.  Preheat oven @ 180 C.

Bake for 10-12 minutes until slightly firm.  Let sit in the pan for 5 minutes before transferring them onto rack to cool.

This post was featured on Dec 15th, 2014 for Best of the Best is at  Epic  Mommy Adventures

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HOW TO MAKE ROTI CANAI

Roti  Canai  is one of most loved hawker food. This crispy and flaky prata  is available through out the day for breakfast, lunch or dinner. While some like it with just a sprinkle of granulated sugar but I like it served with a spicy curry.

There are several variations, either served plain or with eggs,  Our hawkers here have came up with their own variations which now include anything from cheese, banana, honey to chocolate and ice cream.

After forming into soft dough, it is coated with oil and kept covered for several hours. Another important  part is  flipping the dough in the air in a circular motion  to get that see through dough. Flipping the prata takes skill which come from years of practice. In my case, I got  that  paper thin dough  by pulling the edges slowly. The more you flip, the thinner  it gets so that when you fold it you get more layers. The perfect  Roti Canai  should be thin and crispy.


My Roti  Canai  is slightly bigger than what you get from those shop but if you want it smaller, divide the dough into 8  instead of 6 balls.

HOW TO MAKE ROTI  CANAI
Makes 6-8  roti

3 cup  wheat flour
5 tablespoon oil
1 tsp salt
2  tablespoon condensed milk
1 cup + 2 tablespoon water
extra oil for coating/frying
1 egg (optional)

* If adding  an egg, reduce the quantity of water

METHOD

1. In a bowl, combine salt, condensed milk and water.

2. Add flour and oil to the water mixture, forms into soft dough.

3. Knead the dough until smooth for 5 minutes, divide dough into  6-8 balls.

4. Coat each ball with oil and let stand for at least 5 hours or overnight.

5.  Oil your work top, flatten each ball with your oiled palms, Pulling the edges until you get a see through dough (professionals do it by flipping the dough in the air in a circular motion). Coil it up like a sea shell. 

6. Flatten the dough using your hand into round shape. Rest 10 minutes.

7. Fry on flat pan until both side turn golden brown, drizzle with oil as you fry.

8. Serve hot with curry or sugar.

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CHOCOLATE CAKE W/ CHOCOLATE FROSTING

Am so excited to share my  first experience making this Chocolate Cake with Chocolate Frosting. This is a wonderful recipe made from scratch and  truly easy to put together.

Chocolate cake w/Chocolate Frosting can be made with or without egg.  Besides sour cream as an egg substitution, you can use banana or pureed fruit.

Please check the cake after 40 minutes of baking since  the oven varies from one another. I have used an easy chocolate frosting that you can prepare  really quickly but chocolate ganache  or  butter cream work too.

CHOCOLATE CAKE W/CHOCOLATE FROSTING
Serves  :  8

1 3/4 cup plain flour
1/2 cup melted butter
3 tablespoon cocoa powder
1 1/4 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 1/4 cup milk
1 egg or 1/4 cup sour cream
1 tsp vanilla essence

CHOCOLATE FROSTING

3/4   cup condensed milk
2 tablespoon melted butter
1/2 cup cocoa powder

Melt the butter in small saucepan, using medium heat, add in condensed milk and cocoa powder.  Stir until thick  remove from heat

METHOD

Preheat oven  @ 180 C and great 8 in cake tin.

Sift together flour, cocoa, baking powder and baking soda.

Mix in sugar, make a well in the center, stir in melted butter, milk, lightly beaten sour cream or egg and vanilla, stir until well incorporated.

Spoon  batter onto prepared pan an bake for 40-50 minutes or until a skewer inserted comes out clean.

Sit in pan for  10  minutes before transferring onto rack to cool.

Place cake on a plate, pour the  chocolate frosting over the cake. Enjoy...

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CINNAMON ROLLS

My family really  missed my yeast bread that I have regularly served during weekend. Although have baked all type of yeast bread but not this Cinnamon Rolls made from scratch.

This is no fail recipe, it can be made with or without egg.  If you prefer them with egg, reduce the milk to 3/4 cup and add an egg.  The rest, follow the same recipe below.

You can add more to the dough like nuts,  raisins or just leave them simple. Feel free to ice these Cinnamon Rolls but we love them without it.

PINEAPPLE UPSIDE DOWN CAKE

Am craving to eat a cake and first thing to do is to check what I have in my pantry.  Found a can of pineapple cubes so this is the time to bake Pineapple Upside Down Cake.

This cake looks complicated but actually it was super easy.  In fact you can use any of your favorite plain cake.  Preferred my cake to be less sweet since it has a sweet topping.

Normally Pineapple Upside Down Cake uses pineapple ring but  I made  it using pineapple cubes and really happy it turned out fantastic without sticking to the bottom of the pan.

Reserve 1/4 cup of the syrup before draining.   After draining the pineapple,  use a paper towel the squeeze out the excessive liquid

NUTELLA POPSICLES

One of the frozen  treats that the kid will  enjoy is popsicle.  Making them in your own home was so much fun especially  when you get your kid involves in this activity.

There are tons of recipes for pospsicle to choose from, whether you want egg free, without ice cream maker, fruity or  no cook types.  For the start this Nutella Popsicles  is my choice, only 3 ingredients and egg free.

The preparation was super easy, just dump all ingredients in a blender, process until smooth.  In case you do not have a blender, make use of a whisk to blend.

I made mine without popsicle mould by pouring the mixture onto  a goblet and covet top with plastic wrap.  The quantity  can easily  be doubled or tripled as per your requirement..

NUTELLA POPSICLES
Serves   3

3/4  cup cold milk
1/4  cup condensed  milk
2 tablespoon nutella spread

METHOD

1.  Place milk, condensed milk and nutella in a blender.   Process  until  well  mixed.

2.  Pour mixture onto popsicle mould / other suitable container and freeze for  4-6  hours or overnight.

3.  Cover top with plastic wrap if you do not have a lid before freezing.

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ROCK CAKES

It has been more than 2 decades  I have eaten these Rock Cakes, made them in my Home Economics class.   Using basic ingredients of butter, sugar, flour and raisin you can transform these into your favorite by adding chocolate chips,  other dried fruit, nuts, spices or zest  but  I prefer to stick to the basic recipe

In the past we used the rubbing in method but now I change the way you prepare these  Rock Cakes by  mixing  the  melted butter in the dough.

My house was filled with fantastic aroma while baking these  little treats.  They are crunchy outside but soft inside

FRUIT COCKTAIL PUDDING

My son has  been bugging  me to  prepare   this super easy Fruit Cocktail Pudding made with agar agar powder and canned fruit cocktail.

Some might like to make use of the sugar  syrup after draining the fruit cocktail  but prefer to throw it away. Make sure the water and sugar syrup combined do not exceed 5 cups. .

To jazz it up, added a few drops of  yellow food coloring.  This step is required if you choose colorless agar agar powder.  You can use any flavor,/color/fruit you prefer. I just happened to have fruit cocktail on hand.

After the agar agar powder has been boiled, pour this mixture into small mold or into one large bowl/container.

If you want something that tastes great and not fattening, this Fruit Cocktail is for you!

FRUIT COCKTAIL PUDDING
Serves  12

10 g  white/colored agar agar powder
5 cups water
250 g sugar
1/2 cup evaporated milk
1 can 836 g fruit cocktail drained

METHOD

Dissolve agar agar powder in  deep pot containing 5 cups water.

Add sugar, bring to boil using low heat, stirring continuously.

Add food coloring of your choice if using white and evaporated milk, bring to boil again. Remove from heat.  Mix in drained fruit cocktail, stir well.

Rinse the agar agar  mold, pour the mixture into one large container or use the small one.

Let cool to room temperature, refrigerate until ready to serve.

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M&M COOKIES SLICES

Was thinking about what to make for tea time treat then my kid suggested to try this colorful and pleasing M&M Cookies Slices.

He makes a right choice.  It turned out fantastic!   These  bound to be big hit with kids and adult alike.   My visitors are very pleased too, they even  ask me for the recipe.

Since I love my slices to be not so sweet, I had used only 3/4 cup of brown sugar but you can add more if want it sweeter.

These  M&M Cookies Slices  are  super  quick to prepare, no mixer required and using  only one bowl so you save your time washing up so many dishes.

BROKEN GLASS JELLY

A very blessed Eid  to  you and family,  to those celebrating.  May you be showered with joy and happiness!

This year am not making any heavy preparation since I had just recovered from my illness.  I picked up  agar agar powder to prepare this Broken Glass Jelly.

This is the simplest dessert you can make without much effort but still looks terrific.  What I did was mixing the agar agar powder with sugar in a deep pot  until the  agar agar is dissolved.  Bring to boil  over low heat, stirring  all the time.

And now this is a fun part.  Divide into 4 parts.  Mix 3 parts with your favorite color and leave the balance as it is.  Let them set , now you can cut the colored parts into cubes and place them in a  9 in tray.  Mix them altogether.

Heat the non colored part over low heat, add  milk.  Remove from heat, pour this mixture over the tray filled with colored cubes.  Cool slightly, place the tray in a refrigerator to set fully.

BROKEN GLASS JELLY

10 g  white agar agar powder
250 g white sugar
1 liter water
3 tablespoon condensed  milk
3 different color of food coloring

METHOD

1.  Dissolve agar agar powder in one liter of water, stir well.

2.  Add sugar, stir and bring to boil over low heat.

3.  Remove from heat, rinse 3 containers, place 1 1/4 cup of agar agar on each container, add coloring to each, stir until well mixed.  Chill in a refrigerator..

4.  Rinse  9  in tray, cut into cubes for the colored parts.  Place them in a tray, mix altogether.

5.  Heat the plain part, add the condensed   milk.  Remove and pour this over the colored cubes.

6.  Cool slightly and let it set in a refrigerator.  Cut into desired sizes to serve.

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CHOCOLATE MARBLE BREAD

This  week  I ventured into baking a yeast bread called Chocolate Marble Bread.  It has two contrasting flavor and the marbling effect looks so pretty when sliced.

This Chocolate Marble Bread is super simple but the only disadvantage was time  consumed  to  proof the dough before and after shaping.

But, I have no regret  it turned great in taste and appearance!   Make one today to  surprise your family and friends..

CRUNCHY SESAME COOKIES

Hello friends,

Thanks so much for your wishes and prayers,  am now getting better but once in a while I still cough.  I have completely stopped taking  any medications but  feeling drowsy after few hours  staying

awake.

After about more than a week, there was no activities in my kitchen but am so eager to continue my baking.  So I have chosen to bake this simple Crunchy Sesame Cookies especially for all my readers.

This recipe requires you to roll the cookies into small balls and lightly press down to flatten.  They smell fantastic while baking.  They are crunchy and tasted so good with a glass of milk or coffee.

CRUNCHY SESAME COOKIES
Yield :  30 cookies

3/4 cup all purpose flour
1/2 cup corn flour
1/2 tsp baking powder
1/2 tsp vanilla essence
125 g butter softened
1/4 cup caster sugar
4 tablespoon black sesame seeds

METHOD

Preheat oven @ 170 C.  Sift together all purpose flour, cornflour and baking powder.

Cream butter and sugar, add vanilla essence.

Add sesame seeds and dry ingredients, mix until well combined.

Roll 2 tsp of mixture into small balls.  Transfer onto baking sheet.

Press down lightly with fork, bake for 15 minutes.

Leave on pan for 5 minutes.  Transfer onto rack to cool completely.

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CHOCOLATE SPRINKLE PUMPKIN BREAD

Hi Everyone,

I am not feeling well right now and am sick with high fever, cough and other minor things. Sorry for not replying to your comments but will do so as soon as I feel better.  Please keep commenting and I will catch up with you soon.
.
Are you a fan of pumpkin bread?  When deciding on a dessert to  make,  consider this Chocolate Sprinkle  Pumpkin Bread recipe.  It was super easy and much healthier.

Have you thought for a minute what a whole loaf of pumpkin bread would cost you if you purchased from a bakery. I can show you how to make delicious Chocolate Sprinkle  Pumpkin Bread with a few simple ingredients and egg free too.

This is a quick bread recipe so need to mix your wet and dry ingredients together but don't over mix a quick bread, just enough to get the lumps out.

CHOCOLATE ROLLED OAT COOKIES

Cookies are always a favorite to accompany a cup of coffee or a glass of milk. This sweet treat  has numerous different and amazing varieties that are love by children and adults.

Chocolate Rolled Oat  Cookies has a healthy combo of ingredients,  loaded with oat which produces a crunchy on the outside but chewy in the middle.  Despite its simplicity  with bursting flavor, it is one of the most delightful desserts you can make in no time

They are delicious without any add on but you can add half a cup of chocolate chips or chopped nut if desired.

Chocolate Rolled Oat Cookies are so delicate to handle, make sure you leave them for 5 minute on pan before transferring them onto rack to cool.

ABOK ABOK SAGO

Abok Abok Sago is a traditional Asian dessert normally wrapped in banana leaf made with pearl sago, grated coconut and palm sugar.

This time this dessert is undergoing a makeover by adding 2 different color, one with green food coloring while other portion was orange (I got this after adding the orange colored sugar) and using small tart mould.

You can also make use of jelly mould and changing the color according to your choice. It's fun to see the transformation.

These Abok Abok Sago have  special  coconut aroma and slightly chewy texture

KEEMA MATAR (MINCED MEAT WITH PEAS)

This hearty meal of Keema Matar  is normally a rich and heavy dish but here we keep it light and fresh by using very little oil and leanest meat either minced beef/lamb or mutton.

My son loves to scoop it up with some naan or chapati but it would also be good over rice.  Normally it uses various spices such as coriander, turmeric, cumin and chili powder individually  but now am using ready made meat masala powder  that was available from local market or supermarket.

I'm not a big fan for green peas but they were absolutely perfect in this dish.  They lend a slight sweetness among the spicy  meat and juicy tomatoes. Cubed potato is also included in this Keema Matar.

GREEN BEAN BROWNIES GF

Have you tried making brownies with beans? This might not sound appetizing but give it a try, you'll not be disappointed!

Mostly they used black bean but this isn't available in my pantry so make use of dried green bean aka mung bean. You have to soak the bean overnight, they will expand in volume and easily get 1 1/2 cup of green bean after soaking.  Rinse and drain then process them into thick paste.

Since this Green Bean Brownies is gluten free, have used chick pea and ground rolled oat but if you have no issue about wheat  in your diet,  half cup of plain flour and  1/4  cup of corn flour can be used.

Also mashed banana can be replaced  with  1/3 cup of pumpkin puree or mashed  sweet potato.

These Green Bean Brownies are rich in fiber and protein but surprisingly no one can tell that  it was made with green bean.

My family loved them and wanted more after eating them.

GREEN BEAN BROWNIES GF
Servings  :   10

3/4 cup dried green bean soaked overnight
1/2 cup chick pea  flour
1/4  cup rolled oat ground
1/4 cup cocoa powder
1/2 tsp baking powder
1 medium banana mashed
3/4 cup sugar or palm sugar
1 tsp vanilla extract
4.5 tablespoon oil or melted butter

DIRECTIONS

1.  Rinse green bean then drain.  Process in a food processor to become paste.

2.  Preheat oven @ 180 C and grease  8 In cake pan.

3.  Whisk together  both flour, cocoa powder, salt and baking powder.

4.  Add in green bean paste, banana, oil/butter and vanilla extract.

5.  Stir until well incorporated.

6.  Pour into prepared pan and spread evenly  Bake for 30 minutes or until a skewer inserted comes out clean.

7.  Cool in pan 10 minutes, transfer onto rack to cool.


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COCONUT BARS

Looking for something indulgent to satisfy a sweet tooth?  Look what I have baked today, this is what you might need. These homemade Coconut Bars are filled with soft and chewy coconut topping are a sheer delight.

You have an option to add an egg to the dough or go egg free, the choice is yours also for the jam you can choose whatever fruit jam you  love.

You'll know it is done, when the edges and coconut topping  turn slightly brown.  Let cool in the pan before slicing into bars.

These Coconut Bars will bring a smile to the face of whomever you serve them for sure. Enjoy!


COCONUT BARS
Yield  :     16 bars

1.5 cups  plain  flour
125 g melted butter
2 tablespoon sugar
1 egg or 4-5 tablespoon milk
5-6 tablespoon fruit jam

TOPPING
1.5 cup  grated  coconut
1/4 cup sugar
4 tablespoon condensed milk

METHOD

1.  Grease lightly 19 x 29 cm slice pan.  Preheat oven @ 175 C.

2.  Combine topping ingredients, keep aside.

3.  Add sugar, egg or  milk  to melted butter, stir well.

4.  Pour butter mixture over dry ingredients, mix until it forms into soft dough.

5.  Press dough into prepared pan  using  a plastic sheet.

6.  Spread liberally with jam.

7.  Cover base evenly with topping.

8.  Bake until  slightly golden for 20 minutes.

9.  Cool completely in pan.  Cut into squares to serve

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