Hearty Pandan Waffles - Singapore-Style (Gluten Free) | All Recipes

Monthly Archives: November 2014

Hearty Pandan Waffles - Singapore-Style (Gluten Free) | All Recipes

Hearty Pandan Waffles – Singapore-Style (Gluten Free)

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I love waffles. I often remember when I was young I used to buy pandan waffles nearby my house at a local bakery store. They are deliciously sandwiched with some jam or spread and one of my favorite was blueberry , although now I like nutella and cheese.

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 I decided that I would want to create a recipe that is resemble to what I had when I was young but yet still deliciously hearty. This recipe is gluten-free, packs full of fibre and high in nutritional value from the oats. Also, no want will will know that there’s spinach inside!

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 I used my new waffle maker and it will make 2 square deep belgian-style waffles.  I really love it as I used to have a heart-shaped waffle maker and it sucks a lot.

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 I had invited my friend over the other day to try out my new recipe and she loved it! She couldn’t believe that it was mostly made from oats and spinachs. 

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Hearty Pandan Waffles - Singapore-Style (Gluten Free)
7 square deep-style Belgian waffles
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Ingredients
  1. (2 cups) 180 grams of rolled oats (also known as “Old-Fashioned Oats”)
  2. 2 tbsp. of corn starch
  3. 1 1/2 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 2 tbsp. of sugar
  6. 1/2 teaspoon salt
  7. 2 eggs
  8. (1 1/2 cups) 375 ml of buttermilk
  9. (6 tbsp.) 90 ml of vegetable oil
  10. (3 oz.) 80 grams of baby spinach
  11. 1/2 tsp. of vanilla extract
  12. 1 tsp. of pandan extract
Instructions
  1. In a blender, blend all the ingredients together. You want it to be very smooth.
  2. Let it sit for about 10 minutes to thicken while you preheat you waffle maker. You may want to grease you waffle maker depending on your manufacturer instructions.
  3. Pour about 1/2 measuring cup of batter for each waffle into the maker.
  4. Cook until golden brown and crispy. Mine took around 6 to 7 minutes.
  5. Repeat until finished.
  6. Let it cool on a wire rack. Serve warm with maple syrup and fruits.
TheZongHan http://thezonghan.com/

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Raspberry White Chocolate Marble Cake – Mother’s Day

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thumbnail I just love the combination of raspberry and white chocolate. It is a match made in heaven. My mum love to have coffee in the morning to boost through her day and I would like to think that this coffee cake would definitely suit her morning taste bud.

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Raspberry Marble Cake
Serves 8
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Ingredients
  1. 75 grams of white chocolate, melted
  2. 75 grams of raspberry, mashed
  3. 120 grams of unsalted butter
  4. 160 grams of white sugar
  5. 3 eggs
  6. 1 ½ tsp of vanilla extract
  7. 65 ml of yogurt
  8. 100 ml of milk
  9. 220 grams of plain flour
  10. 2 tsp of baking powder
  11. ¼ tsp of baking soda
  12. ¼ of salt
Instructions
  1. Preheat oven to 170C or 150C Fan-Forced.
  2. Greased your 8 cup bundt pan really well with oil and flour or nonstick spray.
  3. In a bowl, add in eggs and vanilla extract. Set aside. Melt white chocolate in microwave. Set aside.
  4. In a measuring cup, combine yogurt and milk together. Set aside. Mash raspberry, set aside.
  5. In another bowl, whisk plain flour baking powder, baking soda and salt together. Set aside.
  6. In your mixing bowl, cream butter and sugar on high until light and fluffy.
  7. Add in egg mixture, one at a time.
  8. Add in melted white chocolate.
  9. Turn your mixer down to low, spoonful at a time, slowly add half of your dry ingredients into it.
  10. Then, pour in all of your milk mixture. Lastly, spoonful at a time slowly add the rest of your dry ingredients.
  11. Add in ¼ measuring cup of batter into your mashed raspberry. Mix well.
  12. Add in half of the white batter into the greased pan. Then, add in all of your raspberry mixture.
  13. Lastly, add in the rest of the white batter, spread evenly.
  14. Using a knife, swirl around to give the marble effect.
  15. Drop the pan a few times to release the air bubbles.
  16. Bake it in a preheated oven for about 60 to 70 minutes.
  17. Let it cool in the pan for at least 2 hours before transferring them into the platter.
TheZongHan http://thezonghan.com/

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French Toast Hong Kong-style (港式 西多士)

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I would always order french toast when I visit a Hong Kong cafe. I love the fluffiness of the bread that has been fried with egg sandwiched with thick layer of peanut butter and drizzled with condensed milk. In my version however, I like to add some mozzarella cheese as I like the combination of peanut butter and cheese. But you would usually get Peanut Butter or Kaya spread in Hong Kong Cafes. I also used maple syrup but you can use condensed milk or golden syrup. If you want to make those really thick layer of Hong Kong french toast that you had in their cafe, double the recipe! ( I don’t eat that much.)IMG_6268editsmall

French Toast Hong Kong-style
Serves 1
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Ingredients
  1. 2 slice of bread (I'm using whole-wheat bread)
  2. Peanut butter spread
  3. Mozzarella cheese
  4. 1 egg
  5. 1 tablespoon of milk
  6. A pinch of salt
  7. A few drops of vanilla extract
  8. Butter
  9. Maple syrup or condensed milk
Instructions
  1. Remove the skin of the bread
  2. Spread a layer of peanut butter and add some cheese.
  3. Mix egg, milk, salt and a few drops of vanilla extract.
  4. Soak both sides of bread.
  5. In a pan on medium heat, add in a good layer of oil. Cook the soaked bread until golden brown.
  6. Transfer into a plate and top with some butter. Serve with either maple syrup or condensed milk. (or even golden syrup!)
TheZongHan http://thezonghan.com/

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Vegetarian Lasagna

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so tasty and no one will know is vegetarian! Trust me, I gave it to my friends and they thought it was beef/pork. 

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Vegetarian Lasagna
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Ingredients
  1. 9 sheets of instant lasagna
Sauce
  1. 400 grams of tau kua (firm tofu) that has been freeze and thawed, rinse and squeezed to remove juice.
  2. 2 tomatoes
  3. 1 ½ can of tomato sauce, 640 ml
  4. 50 grams of mushroom
  5. 50 grams of green bell pepper
  6. 50 grams of carrot
  7. 2 tsp. of dried basil
  8. 1 large onion
  9. 2 clove of garlic, minced
  10. Salt and pepper and mushroom extract seasoning to taste
Cheese layer
  1. 250 grams of cottage or ricotta cheese
  2. ¼ cup of grated parmesan, plus extra for topping
  3. 1 ½ tsp. of dried parsley
  4. ¾ cup of mozzarella, shredded
  5. ¾ cup of cheddar, shredded
  6. 2 tbsp. of plain flour
Instructions
  1. To make the tomato sauce. Freeze tau kua and thawed it. Try to squeeze out the all the liquid, rinse and squeeze again.
  2. Wash all your vegetables.
  3. Crumble tau kua using your hands.
  4. Roughly slice tomatoes into small pieces.
  5. Roughly chop onions into fine pieces.
  6. In your food processer, add in mushrooms, green bell pepper, and carrot. Pulse until finely chopped.
  7. In your saucepan, heat up oil over medium-high heat. Sauté minced garlic until aromatic.
  8. Add in onion, you onion to cook down a little bit.
  9. Add in crumbled tau kua and stir-fry until it becomes dry and slightly firm. Take a few minutes.
  10. Add in your finely-chopped vegetables, continue stir-fry for a minutes or two.
  11. Bring your heat to medium-low, throw in tomato sauce. Mix well, season with salt, pepper and mushroom extract seasoning and bring to a light simmer.
  12. Sprinkle in dried basil. Bring it to a boil and at in tomatoes. Simmer for a minute or two. Shut off the heat and set aside.
  13. To make the cheese mixture. In a small bowl, add in cottage or ricotta cheese, dried parsley and ¼ cup of grated parmesan. Mix evenly and set aside.
  14. Preheat your oven to 180/160C fan-forced.
  15. Using 7 by 7 inch square pan, add a thin layer of tomato sauce. Then 3 sheets of instant lasagna. Spread half of cheese mixture evenly. Sprinkle in ¼ cup of shredded mozzarella,
  16. ¼ cup of shredded cheddar.
  17. Add in another layer of tomato sauce, than instant lasagna, than rest of cheese mixture than sprinkle another ¼ cup of shredded mozzarella, ¼ cup of shredded cheddar. Then another layer of tomato sauce.
  18. Lastly, add in another 3 sheets of instant lasagna, rest of tomato sauce and sprinkle another ¼ cup of shredded mozzarella, ¼ cup of shredded cheddar, and grate generously amount of parmesan.
  19. Bake it in the oven for 40 -- 45 minutes until golden brown.
  20. Let it cool for at least 15 minutes before you can eat.
TheZongHan http://thezonghan.com/
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Broccoli and Tofu Stir-fry (炒西兰花和豆腐)

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Broccoli and Tofu Stir-fry
Serves 2
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Ingredients
  1. 300 grams of egg tofu (2 packets) (substitute for tofu if vegan)
  2. 330 grams of broccoli, chopped
  3. 30 grams of carrot
  4. 30 grams of green bell pepper
  5. 1 ½ tbsp. of mushroom sauce (Oyster sauce substitute)
  6. 1 ½ cup of water
  7. 1 chili padi, minced
  8. 2 clove of garlic, minced
  9. Salt, pepper and mushroom extract seasoning to taste
  10. 1 tbsp. of corn starch
  11. 3 tbsp. of water
Instructions
  1. Cut green bell pepper into slice and dice them.
  2. Remove broccoli's stem. Chop them into bite size pieces. Or you can tear them into pieces.
  3. Remove carrot's skin using a vegetable peeler. Halved carrot, and dice them.
  4. Carefully slice egg tofu into equal pieces.
  5. Heat up your frying pan with at least an inch high of oil. Gently add in your egg tofu in batches. Deep fry until golden brown.
  6. In a small bowl, add in corn starch and 3 tablespoon of water. Mix well, set aside.
  7. In a wok on high heat, heat up some oil and sauté minced chili padi and garlic until aromatic.
  8. Add in vegetables. Mix well.
  9. Season with salt and pepper and mushroom extract seasoning
  10. Stir fry for about a minute.
  11. Add in 1 ½ cups of water. Bring it to a boil and simmer for about a minute.
  12. Add in mushroom sauce. Sauté for another minute and simmer with the lid closed for a few more minutes until tenderly soft.
  13. Turn your heat down to low, add in corn starch and mix well until sauce is thickened.
  14. Add in tofu and carefully stir until warmed.
  15. Transfer into a dish and serve with hot rice.
Notes
  1. Substitute tofu for egg tofu if vegan
TheZongHan http://thezonghan.com/
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Nutella Marble Pound Cake

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IMG_6363edited small Nutella is love, Nutella is life. Nutella is one of the best thing that was ever created on earth. I just love the combination of hazelnut and chocolate together. Instead of making a normal marble cake. Why not try making my Nutella Marble Pound cake? It’s really really very good! You will see this cake to be finished by your family and friends in just a few hours. I would usually make 2 loafs and bring one loaf to school to share with my friends (& teachers) for breakfast. With a few simple tips and tricks, people will be impress with the great marble swirl you have made. IMG_6365editedsmall IMG_6368smalledited

Nutella Marble Pound Cake
Serves 1
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Ingredients
  1. 200 grams of unsalted butter, soften
  2. 70 grams of white sugar
  3. 3 eggs, beaten
  4. 1 tsp of vanilla extract
  5. 170 grams of plain flour
  6. 1 tbsp of corn starch
  7. 3/4 tsp of baking powder
  8. 1/4 tsp of salt
  9. 100 grams of Nutella spread
Instructions
  1. Lined loaf pan with parchment paper. (7.9" x 4.3")
  2. Preheat oven to 200C or 180C fan-forced. Whisk flour, starch, baking powder and salt together. In a jar, whisk eggs and vanilla extract together.
  3. In your mixing bowl, cream butter and sugar until light and fluffy on high speed. About 3 minutes.
  4. Add in egg mixture.
  5. Turn your mixer down to low, spoonful at a time add in your dry ingredients.
  6. Take out 1/4 portion of your batter and mix it with Nutella.
  7. Transfer all your white batter into your loaf pan, then Nutella batter for the 2nd layer.
  8. Using a fork, swirl both batter until marbleized. Drop the pan to raise the air bubbles out.
  9. Bake it in the oven for about 45 minutes.
  10. Let it cool completely, slice and serve.
Notes
  1. Homemade Nutella taste even better. Check out for my homemade hazelnut chocolate spread!
TheZongHan http://thezonghan.com/

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Ultimate Chocolate Chip Cookie – Subway Recreate

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I am serious when comes to classic chocolate chip cookie. You do know that a good cookie a day, keep the sadness away? Hahaha I’m just saying…. I really hate when those cakey and soft cookies claim themselves as the chewy cookies. I want chewy not cake-like texture! Unless I’m in a mood for it but no, chewy means chewy! 

After making countless different kind of recipes, which all claims to be…. soft and chewy, are not chewy at all. So I have finally came up with my own one which I’m proud to say, soft and chewy just like the Subway’s. It’s also true that not overbaking your cookie will result it being soft and chewy however underbaking it will result being disgusting soft dough, not soft and chewy. So the key here is to find the right timing to bake to perfection. I have gave a guideline timing but do note that every oven differ, so discover it yourself!

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Here are some tips about making the perfect chewy cookie:

1. Never cream your butter and sugar.
It will incorporate air into the mixture and when it is baked, it will rise up result in a cake-like texture instead. In addition, it will sink when it is taken out of the oven due to suddenly change of temperature, which hence not a good looking cookie.

2. Use bread flour instead of plain flour (all purpose flour). Why?
Bread flour has a higher protein than plain flour and this will add to the chewiness of the cookie.

3. Use 1 egg plus 1 egg yolk.
Egg white is one of the culprit to make the cookie dry, tough and crumbly while egg yolk is to make the cookie more rich in texture and flavor. Hence, we use 1 egg plus 1 egg yolk to prevent the cookie from drying and become touch while still maintaining the richness.

4. Use semi-sweet or dark chocolate chips.
Good quality of course! For sweet tooth, semi-sweet chocolate will satisfy your needs. Meanwhile, dark chocolate will entertain those who do not like sugary snacks. Don’t bother white or milk chocolate chips as they are way too sweet for this recipe.

5. Dark brown sugar vs. Light brown sugar
Dark brown sugar is more sweet than light brown sugar.
Dark also have higher presence of molasses than light which makes the cookie more rich and chewy. Sugar affects texture whether chewy or crispy. Remember, brown sugar will result in more chewy cookie while white sugar will result in more crispy cookie.

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Ultimate Chocolate Chip Cookie
Serves 16
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Ingredients
  1. 2 cups bread flour
  2. ½ teaspoon baking soda
  3. 1/8 teaspoon salt
  4. 180 grams of unsalted butter, melted
  5. 1 cup packed dark brown sugar
  6. ¼ cup fine white sugar
  7. 1 egg
  8. 1 egg yolk
  9. 2 teaspoons vanilla extract
  10. 2 cups semisweet chocolate chips
Instructions
  1. Whisk the flour, baking soda, and salt together in a bowl.
  2. In another bowl, mix the melted butter and sugars together until smooth. Beat in the egg, egg yolk, and vanilla extract until combined, scraping down the bowl and beaters as needed.
  3. Add in your dry ingredients. Mix on low until combined. Mix in the chips until incorporated.
  4. Put it in the fridge to set for at least an hour.
  5. Preheat your oven to 180C or 160C fan forced. Using an ¼ measuring cup or ice cream scoop, scoop out ¼ sized of dough at a time, lay them on the prepared baking sheets, spaced about 2 inches apart.
  6. (Optional) Break the dough into 2 and stick them back together, this will give a beautiful cookie.
  7. Bake the cookies for 15 to 20 minutes.
  8. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
TheZongHan http://thezonghan.com/

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Strawberry Shortcake Cupcakes

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20140709_185009editthumbnailRecently I just started on my journey to find the perfect sponge cake recipe. Not all sponge cake recipe are created equal. Some too dry, some too oily, some too hard. It took me so long to finally decide what is good and what I should do about it.

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A good sponge cake should have, a moist but yet dry interior (not oily), pillow soft, not eggy, fine texture and full in volume. I have realized that some recipes did not whip out the full volume of an egg, hence turned out eggy. While some did not add any fats into their cakes, resulted in unacceptably dry. This Strawberry Shortcake Cupcakes  recipe were inspired from the Japanese Strawberry Shortcake as they known for their lovely sponge cakes sandwich with fresh whipped cream and strawberries. Give it a try and you will know that it is that good.20140709_185003editsmall

Strawberry Shortcake Cupcakes
Serves 17
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Egg Yolk Batter
  1. 75 grams of self-rising flour
  2. 35 grams of corn starch
  3. 1/8 tsp salt
  4. 65 grams of fine white sugar
  5. 1 ½ tsp of vanilla extract
  6. 3 egg yolks
  7. 3 tbsp of oil of melted butter
  8. 3 tbsp of milk
Egg White
  1. 3 egg whites
  2. 3/8 tsp vinegar/cream of tartar
  3. 65 grams of fine white sugar
Filling
  1. 30 grams of strawberry jam
Toppings
  1. 380 grams of heavy whipping cream
  2. 5 tbsp of fine white sugar
  3. 1 ½ tsp vanilla extract
  4. 9 strawberries, halves
Instructions
  1. To whip egg white into full volume, do wipe your bowl and whisk attachment with some vinegar to make sure it is grease-free.
  2. Preheat oven to 180C or 160C fan-forced.
  3. In a clean bowl, add in your egg whites and vinegar. Whip on medium speed until frothy. Then, whip on high while adding sugar gradually until stiff peaks. Set aside.
  4. In another bowl, whisk self-rising flour, corn starch and salt together.
  5. To make the egg yolk batter, in another mixer bowl, whip egg yolks, sugar, milk and vanilla extract until pale and double in volume on high speed for about 3 minutes. Turn your mixer down to low and drizzle in oil or melted butter. Then, slowly throw in your flour mixture. Mix until well combined.
  6. A droplet at a time, slowly flow in your egg white mixture into the egg yolk batter.
  7. Transfer your batter into prepared cupcake tin with liners. ¼ measuring cup for each cupcake mold. You will get about 17 filled pans. Drop the pan to raise the air bubbles out.
  8. Bake it in the oven for about 20 to 24 minutes.
  9. Let it cool to room temperature before making your cream.
  10. To make the toppings, whip heavy whipping cream, sugar and vanilla extract until stiff peaks on high speed. Don't over whip as it will become butter. Set aside while we prepare our filling.
  11. Using a piping bag, fill the cupcake with a small droplet of strawberry jam in the center.
  12. Then, using another piping bag, swirl the whipped cream on top of the cupcake.
  13. Garnish with half strawberry for each.
  14. Serve cold.
Notes
  1. To ensure heavy cream is fully whipped, use a chilled bowl.
TheZongHan http://thezonghan.com/

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Gula Melaka Banana Cake

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In Singapore, we call banana cake instead of bread. It’s basically the same thing. Gula Melaka is also known as palm sugar (or coconut palm sugar to be more exact), it has a very strong aroma of its own unique smell and taste differently like normal sugar. If you couldn’t find gula melaka, you could substitute it with brown sugar. Although I have to say that, they are two different things. Brown sugar is white sugar with molasses while gula melaka taste differently depending on its region and species used but is not highly processed unlike brown sugar.

This is a to-die-for banana cake. It’s so moist due to banana and the strong unique taste, you can never find this anywhere unless you make it yourself. I always like to make 3 loafs at one goal because everybody loves it.  

Gula Melaka Banana Cake
Serves 8
Make 1 One loaf cake (7.9" x 4.3")
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Ingredients
  1. 75 grams of unsalted butter, soften
  2. 100 grams of fine white sugar
  3. 80 grams of gula melaka (palm sugar)
  4. 2 eggs
  5. 1 teaspoon of vanilla extract
  6. 90 ml of buttermilk
  7. 200 grams of mashed very ripe bananas
  8. 140 grams of plain flour
  9. ¾ tsp. of baking soda
  10. ¼ tsp. of salt
Instructions
  1. Lined loaf pan with parchment paper. (7.9" x 4.3")
  2. Preheat oven to 200C or 180C fan-forced.
  3. Shave gula melaka using a food processor or knife.
  4. Puree or mash ripe banana.
  5. In a measuring cup, combine milk, vanilla extract and mashed banana.
  6. In a bowl, whisk pain flour, salt and baking soda.
  7. In your mixing bowl, cream soften butter and both sugars together for about 3 minutes until light and fluffy.
  8. Add in eggs, one at a time.
  9. Turn your mixer down to low, gradually add in half of the dry ingredients.
  10. Then, drizzle in all your wet ingredients.
  11. Lastly, gradually add in the rest of the dry ingredients.
  12. Bake it in the oven for about 45 minutes.
  13. Let it cool completely before transferring to a platter.
  14. Best eaten within 2 days.
Notes
  1. If you couldn't find gula melaka, you could substitute it with brown sugar.
TheZongHan http://thezonghan.com/

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Enoki Mushroom Stir Fry (清炒金针菇)

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This recipe was actually given my Tisa, who have an undying love for enoki mushroom. She said, “I eat enoki mushroom as if I were eating noodles.” Quick and easy stir fry enoki mushroom, goes great with rice too!

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Enoki Mushroom Stir Fry (清炒金针菇)
Serves 2
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Ingredients
  1. 400 grams of Enoki Mushroom
  2. 100 grams of tau kwa (firm tofu)
  3. 1 chili padi
  4. 1 tsp of light soy sauce
  5. 1 clove of garlic, minced
  6. salt, pepper and mushroom extract seasoning to taste
Instructions
  1. Remove the roots and wash the mushroom. Drain well.
  2. Mince garlic and chili padi.
  3. Cut tau kwa into bite side pieces.
  4. In a preheated wok, add in oil. Stir in chili padi and garlic and sauté until aromatic.
  5. Add in enoki mushroom. Drizzle over some soy sauce. Then, season with salt, pepper and mushroom extract to taste.
  6. Sauté until water from mushroom is release and brings it to a boil. Simmer for about a minute.
  7. Add in tau kwa and simmer for another minute. Shut off the heat and transfer into a dish.
  8. Serve hot with rice.
TheZongHan http://thezonghan.com/
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