Thai Milk Tea Chiffon Cake

I like to drink Thai milk tea. I find that it has very special flavour. I will usually order this tea whenever I visit Thai cafes. However, I find that the Thai milk tea served in restaurants and cafes are very sweet. It caused toothaches when drinking them. 

I didn't think I would want to buy the tea leaves and make it myself though. Fortunately, my colleague brought in a packet of Thai tea leaves one day and gave some to me. I was happy to receive it since I can make for my children and use the tea leaves to bake too.
I've seen several bakes with Thai Milk Tea and I'm tempted to try it. Found a few recipes that looks good, like BakingTaiTai and HoneyBeeSweets. However, I decided on a lighter cake - chiffon, from Sumopocky. The recipe was easy to follow, and my chiffon turns out well. The fragrance of the Thai tea during baking smell wonderfully good. The cake also tasted rich with the Thai tea leaves. Next time, I shall try a frosted Thai Milk Tea Cake. :)
Recipe for Thai Milk Tea Chiffon Cake, modified from Sumopocky.
(Makes a 8" tube cake)

150g Whole milk
15g Thai tea leaves
(yields 95g milk for me)

6 Egg yolks 
40g Caster sugar
60g Vegetable oil
90g Cake flour
1 tsp Baking powder

6 Egg whites
75g Caster sugar
1/4 tsp Corn flour

1. In a small pot, bring the milk and tea leaves to a simmer. Let the leaves steep for about 10 mins. Leave to cool.
2. In a mixing bowl, beat the egg yolks and caster sugar together.
3. Mix in the vegetable oil.
4. Sieve the milk and thai tea leaves into the egg yolk mixture. Mix in some of the thai tea leaves. I just scrap out the finer leaves from the sieve and add to the mixture. 
5. Sift the cake flour and baking powder into the mixture and mix well. Set aside.
6. In a clean mixing bowl, use a whisk, beat the egg whites on medium speed till it gets frothy.
7. Gradually add the sugar with cornflour into the egg whites. Beat until stiff peaks. 
8. Mix in 1/3 of the meringue into the egg yolk batter.
9. Add the rest of the meringue and gently fold into the mixture.
10. Transfer to the cake pan. Throw the pan from a height 2x to release big bubbles.
11. Bake in a preheated oven at 170°C for about 50 mins. When baked, turn the pan upside down to let it cool completely.
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  1. I used 60g eggs without the shell.
  2. The batter was full to the rim using a 8"pan. Probably a 9"pan will be better.
  3. Can reduce baking powder to 1/2 tsp.
  4. The egg yolk batter is quite watery as I used up all the milk tea at 95g.

Pandan Coconut Ogura Cake

I have always been a fan of any pandan coconut food - Nonya kuehs, chiffons and Kayas etc. And I get attracted to them easily, whether to eat or to bake or cook. Sometimes, I just have the urge to buy pandan leaves, then decide later what I want to do with it. With abundant leaves and eggs, I made kaya last week. 

With leftover pandan extract, I decided to make Pandan Coconut Ogura Cake. Initially, the cake rose well in the oven, but when removed from the oven, it collapsed. I was worried that my cake will be flat with a layer of kueh structure. Fortunately, it looked quite good after it had cooled although the holes were not even. It was soft and fragrant. Despite having placed a water cup in the oven, the oven was still too hot for the meringue. I shall reduce the temperature further if I bake this cake again.
Recipe for Pandan Coconut Ogura Cake, adapted from Nasi Lemak Lover.
(Makes a 8"round cake)

4 Egg yolks (original was 5, I used only 4)
1 Whole egg (approx. 65g)
40g Vegetable oil
80g Coconut cream (I used Kara)
10g Pandan extract
Pinch of salt
85g Cake flour, sifted

5 Egg whites
80g Caster sugar
1 tsp Corn flour

  1. Line an 8" round cake pan. Preheat oven to 150C. Place a cup of water in the oven.
  2. In a large mixing bowl, beat the egg yolks, whole egg, oil, salt, coconut, pandan extract together till well combined.
  3. Sift in the flour and mix well until no visible lumps. 
  4. In a mixer bowl, add in the egg white and beat till foamy.
  5. Gradually add in the sugar mixed with the corn flour and continue beating till glossy and stiff peaks.
  6. Gently fold in the egg white mixture into the egg yolk mixture in 3 separate portions.
  7. Pour the batter into the prepared cake pan and place on the 2nd rack in the oven. Bake for 60mins.
  8. Remove from the oven and let it cool completely.
  9. Slice after cooled and serve.
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Flourless Almond Chocolate Cake

Happy New Year! 
May 2018 brings you good health, more bakes and more sharing!

This has got to be one of the best flourless chocolate cake I have baked and ate. The cake is chocolaty and soft, without feeling too much of the almond. The texture is smooth with bits of ground almond. This is not those dense thick chocolate kind of cake. It's light and soft. I was really satisfied with this cake. I made blueberry coulis to top the cake. However, my sister commented that she preferred the cake without the blueberry coulis. Nevertheless, this cake is easy to prepare and good to the last bit.
Recipe for Flourless Almond Chocolate Cake, adapted from Food52.
(Makes a 10" cake with 1 1/2" height)

250g Ground almonds (lightly toasted)
250g Couverture chocolates, 76% cocoa
250g Unsalted butter
140g Caster sugar
Freshly brewed espresso (approx 25g), let it cooled slightly
6 Large eggs, separated

Blueberry Coulis (Optional)
250g Blueberries
2 Tbsp Sugar

1. Line a removable base 10" round pan.
2. Preheat oven to 150ºC.
3. Place the chocolate in a glass bowl set over a bain marie (double broiler, or a pot of simmering water).
4. When melted, remove the bowl from the heat and add the butter, stirring with a spatula to help it melt and mix. 
5. Add in the cooled espresso and stir well.
6. Then add the sugar and the almond meal, stir to incorporate.
7. Once the mixture is no longer hot, add the egg yolks and stir to combine.
8. In a separate bowl, whip the egg whites with beaters to soft, fluffy peaks.
9. Fold the whites gently through the chocolate and almond batter.
10. Pour the batter into the cake tin, smooth over the top and bake for approximately 40mins or until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached (not wet batter). It is important not to overcook this cake so that it retains its wonderful moist consistency.
11. Let it cool completely in the tin before removing. Dust with powdered sugar (if desired).
12. For blueberry coulis: Cook the blueberries and sugar together in a pot. Let it simmer and stir constantly. Cool slightly before topping on the cake.

Passionfruit Chiffon Heart

I didn't realise it had been months since I updated my post. Baking scene for me was just the usual foolproof repeated bakes. There wasn't really anything that interesting, which was one of the result this blog is stagnant. :p 

I had been busy meeting friends, attending workshops and a few travels. Sometimes, I find it hard to embark on new recipes when nobody wants to try it, or no special occasion. Which also gave me the excuse to laze away from my kitchen.

This is also a bake I made a couple of months back. However, I would like to keep this recipe since it turned out so well. I adapted this recipe from Cuisine Paradise and found it to be so lovely. The passion fruit taste was subtle and nice. And the cake was really soft and fluffy.
Recipe for Passion fruit Chiffon Cake, adapted from Cuisine Paradise.
(Makes a 20cm heart, or use a 20cm tube pan)

5 Egg yolks 
20g Caster sugar 
60ml Passionfruit juice + all pulps
40ml Corn oil
100g Cake flour 
1/2 tsp Baking powder 
Zest of 1 lemon

5 Egg whites
80g Caster sugar 
1/2 tsp Corn flour
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1. Using a hand whisk beat egg yolks and sugar till pale and creamy.

2. Stir in oil, passionfruit juice, pulp and sieved flour (plus baking powder) in sequence till well combined. Set aside.
3. Next using an electric mixer, whisk egg whites till foamy. Add in the corn flour in the sugar and add the sugar into the whites gradually. Continue to whisk on till almost stiff peak and glossy.
4. Gently fold whites into flour batter in 3 batches till combined.
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5. Pour batter from height into the ungreased tube pan. Bake in preheated 160 degree oven (2nd lower rack) for about 40 minutes or until a skewer inserted in the centre & comes out clean. 
6. Invert cake tin immediately to cool completely before removing. Then enjoy!
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Cravings for Churros

These few months, I had cravings for churros so badly, I just buy them to satisfy my cravings regardless of where I am. I must say, this little choux pastry is not very cheap. I know that I can make it easily, but I got put off when I had to fry them.
Somehow, the cravings got the better of me. I finally threw in the towel - I made it myself. No regrets for doing it this once. Because after an overdose of making and eating this, it curbed my cravings for a long time now. After searching for a few recipes, I found Martha Stewart's recipe more comfortable to achieve. Although there were blistles on my churros after frying, it was crispy on the outside and very light inside. It's different from the ones I purchased outside, where the inside is dense and thick. I fell in love with this churros immediately. Coat with sugar and cinnamon and it was truly heaven for me. When the next time my cravings return, I shall try with other flavours. But my favourite shall always be the classic - sugar and cinnamon.


Recipe for Churros, adapted from Martha Stewart.


113g Unsalted butter
1 cup Water
2 tbsp Granulated sugar
1/4 tsp Sea salt
1 cup Plain flour
3 large Eggs
Vegetable oil, for frying
Granulated sugar
Cinnamon powder 

In a medium saucepan, combine 1 cup water, butter, sugar, and salt; bring to a boil over medium-high heat. 

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2. Reduce heat to low, and sift in flour, stirring for 1 minute.
3. Transfer flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs, 1 at a time, beating until incorporated after each addition. [I used a spatula to beat in the eggs one at a time.]
4. Spoon mixture into a pastry bag fitted with a large open-star tip.
5. Heat 3 inches oil in a small pot.
6. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife.
7. Fry, flipping once, until deep golden brown all over, about 4 minutes. 
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8. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain.
9. Roll churros in sugar and cinnamon while still warm. 
10. Serve with chocolate sauce if required.

Enjoy your homemade churros! And say goodbye to storebought ones!

Jaime Oliver's Roast Chicken

It had been a while since my baking friends and I had a gathering. I suggested to come to my house this time for our gathering since I had moved to a new place last year. It was a simple gathering with potluck where they cook and bake very delicious food. We had curry devil, scotch eggs, chutney, mango cake and sakura panna cotta. I also made lemongrass drink and a salad. They were all yummy homemade goodies. And of course, we also had some store bought food too! With these group of baking and cooking experts, I decided baking a roast chicken might suit their taste. So I made Jamie Oliver's Roast Chicken with roast vegetables. I was glad they like it! The roast chicken was soft and tender and flavourful. The roast vegetables were crisp but soft. This is truly one easy and impressive dish to whip up for a function!
Recipe for Roast Chicken with roast vegetables, adapted from Jamie Oliver.

1 large fresh Chicken 
2 medium onions 
2 carrots 
1 bulb garlic 
1 lemon 
1 bunch of fresh Rosemary herbs
Olive oil
Sea salt
Black pepper

2 large Sweet Potatoes, cut randomly
3 Potatoes, cut in wedges
2 Zucchini
1 packet Cherry tomatoes 

1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 220°C.
3. Wash and roughly chop the vegetables.Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the chicken with oil and season well with sea salt, black pepper and paprika, then rub all over the bird. Place the chicken on top of the vegetables.
6. Carefully prick the lemon all over, using the tip of a sharp knife. Put the lemon inside the chicken’s cavity, with the bunch of herbs.
7. Place the tray in the oven, then turn the heat down immediately to 200°C and cook for 45mins.
8. Add in the vegetables after 45mins of cooking. The vegetables would have been mixed with olive oil, black pepper, salt and paprika.
9.  Continue cooking for another 45mins.
10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. 
11. To carve your chicken, carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
12. Repeat on the other side, then cut each leg between the thigh and the drumstick.
13. Finally, arrange the chicken and the vegetable on a plate and serve.