All Recipes

Category Archives: All Recipes

All Recipes

Express Tiramisu Recipe for Two

Express Tiramisu Recipe

Express Tiramisu Recipe

When it comes to parties and gatherings, I love to surprise my friends with my homemade Tiramisu. It’s definitely a crowd-pleaser! However, there are times whereby you just want to make some for yourself so that you could tuck away one corner of your bed to eat while catching up on your Netflix’s series. No more egg beating in a double boiler, neither do you have to make a huge portion anymore. This Express Tiramisu recipe will sure to please you (and probably someone else… if you are kind enough to share) without all the fuss.

Express Tiramisu Recipe

Express Tiramisu Recipe

I have made Tiramisu the conventional way before and honestly, I find whisking of egg yolks is just a waste of time and effort. Sure, it did help on the richness of the cream, but this recipe is just as velvety as it ought to be. 

Express Tiramisu Recipe

Express Tiramisu Recipe

You could omit the gelatine powder if you want, but I highly recommend you to add into the cream as it helps to stabilise it when it set in the fridge overnight. With that, you are able to cut the Tiramisu beautifully into slices.  I mean, if you are making it for one (yourself, of course), just straight dig into the container! Why bother cutting it up? 

 

Express Tiramisu

approx. 13 cm by 18 cm rectangular container
Servings 2 servings
Author Zong Han Chua

Ingredients

Cream

  • 100 gram cream cheese softened
  • 1/2 cup caster sugar
  • 200 ml heavy whipping cream chilled
  • 2 tbsp rum
  • 1 tsp vanilla extract
  • 1 tsp gelatine powder + 2 tbsp water

Coffee

  • 250 ml coffee + 2 tbsp rum
  • 11 ladyfinger biscuit
  • unsweetened cocoa powder

Instructions

  • Beat softened cream cheese with a hand mixer until it is spread out.
  • Then, scatter in caster sugar and whip until it is nicely combined.
  • Meanwhile, microwave gelatine powder and water for about 20 seconds.
  • Drizzle in chilled heavy whipping cream into the cream cheese mixture and whip until the mixture is thickened.
  • Flavour it with some rum and vanilla extract. Continue beating until the mixture thickens back, leaving a ripple effect when it’s being mixed.
  • Stir in gelatine mixture when it is cooled. Continue beating for a minute to ensure it is well distributed. Put it into the fridge for an hour.
  • The mixture will be a little runny once you add the gelatine mixture but not to worry.
  • Once the cream has been well chilled, whip it on high speed until it thickens back, leaving a ripple effect when it’s being mixed.
  • To assemble, soak ladyfinger biscuits into coffee until saturated and arrange them neatly into a rectangular pan (approx. 13 cm by 18 cm).
  • Then, pour half of the cream mixture into the pan.
  • Arrange the rest of the soaked ladyfinger biscuits neatly, then drizzle the rest of the cream over.
  • Cover with a lid and let it chill overnight to firm everything up together.
  • Dust cocoa powder upon serving.

 

Sharing is caring:
All RecipesChocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownie

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

There are times whereby you want a good old-fashion chocolate chip cookies. Yet, you also crave for some rich and fudgy brownie. Why not get both worlds by combining them into one pan? These Chocolate Chip Cookie Brownies will sure to satisfy your little indulgence and wow your family and friends. Some good things don’t have to be complicated in life, just like this brownies.

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

Make a batch, slice it up, put it in the fridge to chill. You could have it cold or simply just warm it up in the microwave, either way, it’s still good. 

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

 As I always mention, feel free to change it up to your liking. Fancy some white chocolate? Replace the chips with white chocolate chips. Do note that the recipe is already quite sweet. You may want to replace semi-sweet chocolate with dark chocolate for the brownie batter if you are switching it up for some white chocolate chips in the cookie dough.

Chocolate Chip Cookie Brownies

Chocolate Chip Cookie Brownies

 

Chocolate Chip Cookie Brownie

Servings 1 7 inch square pan
Author Zong Han Chua

Ingredients

Cookie Dough:

  • 3 tbsp of salted butter softened
  • 2 tbsp light brown sugar
  • 2 tbsp of caster sugar
  • 1/2 cup plain flour
  • 1/4 teaspoon baking soda
  • 1 teaspoons vanilla extract
  • 1/2 cups semi-sweet chocolate chips

Brownie Batter:

  • 1/3 cup salted butter melted
  • 2 large eggs
  • 1/2 cup of light brown sugar
  • 1/4 cup of caster sugar
  • 1 teaspoons vanilla extract
  • 1/2 cups flour
  • 1/4 cup cocoa
  • 1/2 cup of semi-sweet chocolate chips melted

Instructions

  • Preheat oven to 170C
  • To make the cookie dough, in a bowl cream softened butter with both sugars till combined. Then drizzle in vanilla extract.
  • Next, stir in plain flour and baking soda until it turns into a crumbly mixture.
  • Mix in chocolate chips until well distributed. Set aside.
  • To make the brownie batter, in a large bowl, whisk in melted butter, both sugars and vanila extract until well combined.
  • Then add in melted chocolate and cocoa powder.
  • Mix until the cocoa powder is well dissolved into the mixture.
  • Then, crack in the eggs and whisk until just combined.
  • Next, fold in plain flour.
  • Using a 7-inch square pan greased and lined with parachment paper, scatter 1/3 of the cookie dough mixture into the it.
  • Then transfer all of the brownie batter into the pan.
  • Scatter the rest of the cookie dough mixture ontop.
  • Bake it in the oven for 25 to 35 mintues
  • Let it cool completely before serving.
  • Once cooled, cut the browinie into sqaures.

Sharing is caring:
All Recipes

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

It’s weekday evening, you want something quick and simple. Nothing too fancy, but not too shabby. Whether it’s just for just you and your partner, or you have asked a friend or two who stays nearby to come by after work for chitchat session, this baked rice recipe will sure be ready in under 30 minutes.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

The key ingredient to this recipe is actually the curry paste. Not only it has species in it, but it also contains garlic and onion, allowing you to skip the process of chopping those up. Any brand of the curry paste is fine, go with what you prefer and adjust the flavour accordingly to your spicy level. For me, I enjoy making it from scratch. What I usually do is to blitz up some curry powder along with curry leaves, dried chilis, garlic, onion, ginger, cinnamon powder, salt, pepper, soy sauce and a drizzle of vegetable oil to emulsify everything into a smooth paste and stick it into the fridge. It’s super convenient when your curry cravings kick in or when you have an unexpected guest to impress.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

For versatility, I used one of my Tefal Ingenio pans for this recipe. From stir-frying to baking to serving, I have only used one pan, saving me some time and effort when cleaning up later on. That’s the great thing about Tefal Ingenio, it can be used on the hob, in the oven, as a serving plate for a dish and even store leftover food into the fridge. 

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

Each Ingenio set comes with a removable handle which is used across all the pans. And since there is no handle sticking out when you are not using, you could store the pans away easily by stacking it up and tucking it away in a corner of your cabinet.

Curry Baked Rice with Tefal Ingenio

Curry Baked Rice with Tefal Ingenio

I finished it off with an egg in the centre of the baked rice. It’s a simple way to bring the dish up a notch.

Click here to get your 15% discount on selected Tefal Ingenio products!

Curry Baked Rice

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 People
Author Zong Han Chua

Ingredients

  • 2 cups of cooked rice
  • 75 grams of carrots chopped
  • 65 grams of long bean chopped
  • 1 large chili deseeded and thinly sliced
  • 1 25 grams tau pok, thinly sliced
  • 30 grams of curry paste
  • 50 ml of coconut milk
  • 30 ml of water
  • 150 grams of pizza topping cheese
  • Salt and mushroom powder seasoning
  • Sprinkle of curry leaves

Instructions

  • Preheat your oven’s boiler to 200C.
  • In a non-stick frying pan, heat up some vegetable oil on medium low heat and add in the curry paste. Stir fry for a minute until the spice is fragrant and aromatic.
  • Next, stir in some vegetables, chopped carrots, large chili, and long beans. Cook for a few minutes until the vegetable is evenly coated with the paste.
  • If you want, you could add in your favourite ingredients, like chicken, tofu, peas and seafoods.
  • Scatter in some thinly sliced tau pok and give it a quick stir before adding your cooked rice.
  • Season it with some salt and mushroom powder seasoning.
  • Once you are done, drizzle in coconut milk and water. The fragrant of the coconut milk will instantly hit you and it smells so good!
  • Stir-fry for a few more minutes until the rice soaks up the liquid. Crack in an egg in the middle and sprinkle pizza topping cheese over the pan.
  • Transfer the pan to the oven and detach the handle. Bake it until the cheese is evenly melted and golden brown.
  • Remove the pan from the oven by attaching the handle back to the pan and serve immediately.
  • Sprinkle some chopped curry leaves when you serve.

 

 This recipe is brought to you by Tefal Singapore

Sharing is caring:
All Recipes

Blackcurrant (Ribena) Sponge Cake

 

Blackcurrant Sponge Cake with Panasonic Cubie Oven

Blackcurrant Sponge Cake

The reason why I decided to make Blackcurrant Sponge Cake was that I was reminded of Ribena the other day when my friend asked me if I want some Ribena gummy (Blackcurrant Pastilles). Why not recreate a recipe using the flavour of Blackcurrant? That inspired me and hence, the recipe was created. 

When it comes to frosted cakes, I don’t like my slice of cake to have full of frostings.  If you like, you could decorate the entire cake with the blackcurrant cream. The recipe makes just enough to cover the cake. However, I like mine to be decorated just on top of the sponge cake as I don’t like my cakes to be full of cream. Something simple like this is what I crave for my everyday food.

Blackcurrant Sponge Cake with Panasonic Cubie Oven

Blackcurrant Sponge Cake

One good way of decorating a cake is to use white chocolate buttons. It does make it looks more sophisticated as if you got it in a Japanese bakery. Just before serving, sprinkle the top with some icing sugar to give that wow factor! You could even use snow powder instead to prevent it from melting off. If you can’t find snow powder but would still want your icing sugar to last for long, you could blitz some icing sugar and white chocolate in a food processor and use that for dusting. It works extremely well too! 

Blackcurrant Sponge Cake

Blackcurrant Sponge Cake

If you don’t like the taste of Blackcurrant, free feel to swap with other flavours of your choice. The recipe is very versatile and simple to make. When the cake is being cut, it reveals that beautiful purple shade of the sponge cake. You will be intrigued to give it a taste!

Blackcurrant Sponge Cake

Servings 6
Author Zong Han Chua

Ingredients

Egg White:

  • 3 egg whites
  • 3/4 tsp of white vinegar
  • 2 tbsp. of caster sugar

Egg Yolk Batter:

  • 3 egg yolks
  • 1 tbsp. of caster sugar
  • 60 grams of plain flour
  • 15 grams of corn starch
  • 1 tbsp. of blackcurrant powder
  • 1/2 tsp. of baking powder
  • 5 tbsp. of vegetable oil
  • 35 grams of blackcurrant jam
  • 3 tbsp. of water
  • 1 tbsp. of blackcurrant concentrate

Blackcurrant Whipped Cream:

  • 100 ml of whipping cream chilled
  • 50 ml of natural yogurt
  • 1 tbsp. of blackcurrant powder
  • 1 tbsp. of blackcurrant concentrate
  • 1 tbsp. of caster sugar
  • 1/2 tsp. of gelatin powder mixed with 2 tsp of water

Instructions

Sponge Cake

  • Preheat the oven to 170C.
  • In a clean bowl, whisk in egg yolks, sugar, blackcurrant jam, blackcurrant powder, and blackcurrant concentrate until well combined.
  • Next, drizzle in water and vegetable oil.
  • Stir in plain flour, corn starch, and baking powder.
  • In another clean bowl, whip egg whites and vinegar until frothy. Sprinkle in caster sugar while whipping on high speed until stiff peaks.
  • Fold in both mixture together and bake it in 6 inch removable round cake pan in the oven for 45 to 55 minutes.
  • Let it cool upside down.

Blackcurrant Whipped Cream

  • Microwave gelatin powder and water together got 5 seconds until it heats up. Let it cool.
  • Whip chilled whipping cream, caster sugar, blackcurrant powder, and blackcurrant concentrate until soft peaks.
  • Then stir in gelatin mixture and yogurt. Continue whisking until stiff peaks.
  • Pipe the cream onto the cooled cake
  • Decorate with fresh berries, mint leaves and white chocolate buttons. 
Sharing is caring:
All Recipes

Matcha Hurricane Swiss Roll Recipe (抹茶飓风瑞士卷)

Matcha Hurricane Swiss Roll Recipe

Matcha Hurricane Swiss Roll Recipe

Hurricane Swiss Roll is essentially a swiss roll that swirls layer that looks like a hurricane and hence the name. It is very popular in Indonesia, and when I first heard from my mum about it (who saw many beautiful pictures from her Indonesian relatives), I told myself that I am going to recreate these beautiful swirls. Luckily, it was fairly simple!

Matcha Hurricane Swiss Roll Recipe

Matcha Hurricane Swiss Roll Recipe

For this recipe, I am pairing up the flavour of Matcha and Cream Cheese as it goes so well together. The bitterness of the Matcha powder complements the tanginess of the Cream Cheese, making it light and refreshing.

Matcha Hurricane Swiss Roll Recipe

Matcha Hurricane Swiss Roll Recipe

Feel free to change the flavour profile to your liking. If you like Chocolate flavour, substitute Matcha Powder with Cocoa Powder. You can even add some melted Dark Chocolate to the Cream Cheese if you want it to be extra chocolaty.  

Matcha Hurricane Swiss Roll Recipe

Matcha Hurricane Swiss Roll Recipe

The recipe is fairly simple to make as long as you are patient. There are a lot of components and waiting time to this recipe. Make this on a lazy Sunday and share it with your colleagues the following Monday! Do serve it chilled! The cream does not stand up very well our hot and humid weather in Singapore. It would not be a good idea for you to bring this on a picnic. However, if you like to, switch up the cream to something more stable like a fruit jam or buttercream. 

 

Matcha Hurricane Swiss Roll

Servings 1 roll cake
Author Zong Han Chua

Ingredients

Egg Yolk Batter:

  • 4 egg yolks
  • 40 ml of milk
  • 40 ml of vegetable oil
  • 40 grams of plain flour
  • 15 grams of corn starch
  • 1 tsp of vanilla extract

Egg White Batter:

  • 4 egg whites (160 grams)
  • 85 grams of caster sugar
  • 1 tsp of vinegar

Matcha Paste:

  • 8 grams of matcha powder
  • 30 ml of water
  • Green food coloring optional

Cream Cheese Frosting:

  • 60 grams of Full-Fat Cream Cheese soften at room temperature
  • 30 grams of salted butter soften at room temperature
  • 85 grams of icing sugar
  • 1 teaspoon corn starch
  • 1/2 teaspoon of gelatin and 2 tbsp of water microwaved for 20 seconds
  • 120 ml whipping cream, chilled

Instructions

  • To make the egg yolk batter, in a measuring cup, whisk egg yolks, vegetable oil, vanilla extract, and milk till thick and volumized.
  • Next, fold in plain flour and corn starch. Set aside.
  • To make the matcha paste, stir in matcha powder and hot water together until smooth.
  • I like to add some green food coloring to enhance the color but it's optional. Set aside.
  • To make the merginue, in another clean bowl, whisk egg whites and vinegar on high speed until frothy.
  • Then gradually add in caster sugar while whisking until stiff peaks.
  • Once it reaches stiff peaks, whisk in a dollap of merginue into the egg yolk batter. Then slowly fold in both mixture until they are well combined.
  • Portion out 160 grams of the batter into another clean bowl, then stir in the matcha paste we made earlier on.
  • Once it is well combined, transfer to a piping bag and set aside.
  • At this point of time, preheat your oven to 170C.
  • Transfer your white batter into a 9.5 inch square pan that has been greased and lined with parchment paper.
  • Then pipe your matcha batter accordingly.
  • Drop the pan a few times to even it and use the back of a spoon and make vertical lines across the batter. Then flip it 90 degree and make another set of vertical lines across the batter again.
  • Bake it in the oven for 14 to 15 minutes.
  • Let it cool in the pan for a few minutes, then flip it over on a clean parchment paper. Let it cool with the pan for a few minutes before making a few insertion onto the cake and roll it up.
  • Let it cool completely while you whip your cream cheese frosting.
  • To make the cream cheese frosting, whip softened cream cheese and butter until combined.
  • Then stir in icing sugar, and cornstarch.
  • Once it has been well combined. Drizzle in chilled whipping cream and whip it up till the mixutre is fluffy.
  • Whisk in the geletin mixture and put it in the fridge to let it set before using it.
  • Once your cream has been chilled for a few hours, gently unroll your cake and spread across it.
  • Roll it up and use the parchment paper to tighten the roll. Put it in the fridge to set overnight.
  • Cut the roll accordingly and serve chilled.
Sharing is caring:
All Recipes

Min Chiang Kueh (面煎粿) / Apam Balik

Min Chiang Kueh

Min Chiang Kueh (面煎粿), which also can be known as Apam Balik in Melayu is a traditional turnover pancake filled with fillings. It is thought to be common to find these sold on roadside streets throughout Malaysia and Singapore (Well, it’s 2019, you can only get these at a hawker centre now). While it’s fluffier than the American counterpart, Min Chiang Kueh is like the little sister of the Indonesian Martabak Manis, which still holds in place at the top for its rich variety of fillings and mighty thickness.

Min Chiang Kueh

In the article, I’ll be sharing two types of filling I would typically go for, the traditional classic that calls for crushed peanuts and sugar, and Nutella cheese. While there are a wide variety of fillings you can choose from to incorporate (even making it savoury), these two are my ultimate favourite as it always rings the bell of comfort in my tastebud.

Min Chiang Kueh

You can make the batter ahead of time (up to 2 days), and put it in the fridge to rest. The recipe is also very easy to make, I think anyone can easily recreate this recipe without any problem. The key thing to take note is the heat applied when frying. You have to make sure that the pan is preheated over LOW heat. Too hot and you will burn your pancake without cooking it fully. I also liked using a good nonstick skillet as it helps me to lift the pancake up easily without a problem. If you like the crust of Min Chiang Kueh, swirl around the pan to give that crisp edge.

Min Chiang Kueh (面煎粿)

Servings 3 servings
Author Zong Han Chua

Ingredients

Batter

  • 1 1/4 cup all purpose flour
  • 1/4 cup starch
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp yeast
  • 2 tsp vanilla extract
  • 1 egg
  • 1 cup warm milk

Peanut-sugar filling

  • 1 tbsp. of brown sugar
  • 1 tbsp. of white sugar
  • 2 tbsp. of crushed/grounded peanuts

Nutella-Cheese filling

  • 2 tbsp. of Nutella spread
  • Handful amount of shredded cheddar cheese

Instructions

  • In a bowl, whisk in all the dry ingredients, plain flour, corn starch, sugar, baking powder, baking soda, and yeast together.
  • Next, crack in an egg, drizzle in vanilla extract and warm milk. Whisk the batter until is smooth.
  • Let it rest for at least an hour in room temperature or in the fridge overnight if you are planning to make ahead of time.
  • Preheat your non-stick frying pan over low heat. Add in about 2/3 measuring cup worth of batter.
  • Once the batter starts to dry out, sprinkle in your choice of fillings.
  • Fold the pancake in half and transfer to a platter.

Notes

If you like the crust of Min Chiang Kueh, swirl around the pan to give that crisp edge.
Sharing is caring:
All Recipes

Lavender Madeleines with Panasonic Cubie Oven

Lavender Madeleines with Panasonic Cubie Oven

Lavender Madeleines with Panasonic Cubie Oven

My sister gave me a bottle of dried Lavender recently. I have never played with the flavor of Lavender so I was interested to see what I can do with it in the kitchen. To understand the flavor profile further, I made some Lavender tea with some honey to sweeten the taste. It has a pleasant aroma, almost distinctive smell of its own which, made me felt relaxed and calmed. 

Lavender Madeleines with Panasonic Cubie Oven

Lavender Madeleines with Panasonic Cubie Oven

This brings me to the next question, “how can I incorporate Lavender with baking?” Since the scent relaxes me, I think it would be great to pair with something basic in order not to complicate things. Butter cake instantly came to my mind and I decided to make the French way, Madeleines. 

Lavender Madeleines with Panasonic Cubie Oven

Lavender Madeleines with Panasonic Cubie Oven

Boy, the result was so good! When it was baking, my house filled with lovely buttery and floral aroma. It felt like I was in a field filled with fresh Lavender while having a piece of butter cake and coffee. You got to try this! What great about this recipe is that it is so easy to make. You can even make the batter up to a day in advance. So let’s say you have friends coming over for tea in the afternoon, you can make it in the morning and leave it in the fridge to bake when she’s here. You can never go wrong with freshly baked classic butter cakes. The Panasonic Cubie Oven is small and compact, yet is large enough to put two trays of madeleines into the cavity. It also preheats quickly since it is so compact, making it great if you are making for a smaller crowd.

Lavender Madeleines
Yields 12
Write a review
Print
Ingredients
  1. 60 grams of white sugar
  2. ¼ tsp. of salt
  3. 2 eggs
  4. 1 tsp. of honey
  5. 1 tsp. of vanilla extract
  6. 50 grams of plain flour
  7. 10 grams of corn starch
  8. 3/4 tsp. of baking powder
  9. 60 grams of butter, melted
  10. 1 tsp of dried lavender
  11. 1 teabag of english breakfast tea
Instructions
  1. Melt butter with dried lavender and english breakfast teabag.
  2. Let it sit in for at least 5 minutes before removing the teabag.
  3. In a bowl, whip whole eggs, salt, sugar, honey, and vanilla extract using a hand mixer until well volumized.
  4. Sift in plain flour, corn starch and baking powder and fold in using a whisk.
  5. Then, drizzle in melted butter and gently fold it in quickly.
  6. Leave it to rest in the fridge for at least an hour.
  7. Preheat oven to 200C.
  8. Grease madeleine pans well with the paste.
  9. Transfer the chilled batter into a piping bag.
  10. Pipe the batter onto the greased pan until full.
  11. Bake it in the oven for 6 to 8 minutes.
  12. Remove from pan immediately after baking. Let it cool completely.
Notes
  1. Swap out lavender with orange zest for a different flavor.
  2. Batter can be made up to a day in advanced.
TheZongHan https://thezonghan.com/
Sharing is caring:
All Recipes

Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104

Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104

Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104

I love the scent of a fresh loaf of bread early in the morning. However, making bread can take up a lot of time, not to mention that it is also very tedious too. The fact that I am going through my internship right now, it is even harder for me to find time to bake. Luckily, I was introduced to the Panasonic Bread Maker SD-P104 recently and it was such a fun experience making different types of bread so easily. 

Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104

Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104

The Panasonic Bread Maker SD-P104 has up to 13 auto menus for you to chose from, today I will be using menu 8 to make this recipe. Menu 8 allows me to manually add the filling into the dough just before baking. You could use menu 8 to make Hong Kong Pineapple Bread, Cinnamon Roll, and even more! 

Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104

Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104

 I got challenged to make a simple yet elegant bread after I was told by my friends that bread maker is a waste of money as it only makes boring old-school white bread and nothing else. This recipe requires minimum effort with the help of the bread maker. All I needed to do was to add in all the ingredients into the pan, set the setting and let it do its job. When it was time to add the filling in the dough, the machine beeped to inform me that the dough is ready for my own creation. I quickly took it out to roll it into a rectangular shape, spread the filling, roll it into a log and tie it into a knot to reveal the beautiful swirl.

If you are just making a bread with nuts or raisins, simply just put the filling into the raisin dispenser. 

Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104

Chocolate Swirl Bread (Babka) with Panasonic Bread Maker SD-P104

 
Chocolate Swirl Bread (Babka)
Yields 1
Write a review
Print
Dough
  1. 200 grams of Bread Flour
  2. 3 tbsp of Caster Sugar
  3. 20 grams of Salted Butter, softened
  4. 1 tbsp of Milk Powder
  5. 90 ml of Water
  6. 1 egg
  7. 1 1/4 tsp Instant Yeast
Filling
  1. 90 grams of Salted Butter, softened
  2. 3 tbsp of Cocoa Powder
  3. 45 grams of Caster Sugar
  4. 35 grams of Shaved Chocolate
Instructions
  1. In the bread maker, add in all the ingredients except instant yeast into the pan to make the dough.
  2. Add in the instant yeast into the yeast dispenser compartment located on the upper lid of the bread maker.
  3. Set to menu 8 and let it run for about 55 minutes until a beeping sound occur to indicate that the dough is ready.
  4. To make the filling, mix in all the ingredients together until it is well combined.
  5. Once the dough is ready, roll out the dough into a rectangular shape with a rolling pin on a floured surface, spread the chocolate filling evenly.
  6. Roll the dough into a log and slit it into half using a sharp knife. Tie both into a knot and put it back the dough back into the bread maker.
  7. Click the start button so the machine can continue its job to proof and bake the bake.
  8. Let it cool in the machine for awhile once its done before carefully it with a glove.
  9. Slice the bread when it is completely cool to ensure the bread does not fall apart.
TheZongHan https://thezonghan.com/
Sharing is caring:
All Recipes

Kueh Dadar with Panasonic MX-V310 Blender

Kueh Dadar

Kueh Dadar with Panasonic MX-V310 Blender

Making Kueh can be very easy with the right equipment. At first, I was intimidated by Kueh Dadar. The pandan skin can be a challenge to make as you need to find a way to extract the fragrant of the pandan from its leaves while making sure that the batter is smooth and silky. With the Panasonic MX-V310 Blender, I could able to make Kueh Dadar quickly thanks to the way the unique blades are designed to blend ingredients efficiently. It has upper blades and lower blades to give you the ultimate blending performance!

Kueh Dadar

Kueh Dadar with Panasonic MX-V310 Blender

The blender has 6 auto menus to choose from with just 3 settings to select. It even has a cleaning mode to help you to clean the interior of the jug easily.

 

Retailing in-store for only S$109, the Panasonic blender is versatile to make any of your favourite recipes! I have been using it to make my morning smoothie everyday, while my mum uses it to make her homemade curry paste for dinner using the glass mill attachment. 

Kueh Dadar

Kueh Dadar with Panasonic MX-V310 Blender

While like usual, I like my recipes to be fuss-free and simple. So to make the batter, simply just blend all of the crepe ingredients including the pandan leaves together in the blender until smooth. Your crepe batter is done!

Kueh Dadar with Panasonic MX-V310 Blender

Kueh Dadar with Panasonic MX-V310 Blender

The crepe is filled with grated coconut that has been cooked with Gula Melaka to give that wonderful delicious sweet caramelized flavor that Kueh Dadar is known for. To make the fling, I actually used desiccated coconut instead of fresh coconut flakes. It is easier as I can store it in my pantry and use whenever I need. But, to make it usable for this recipe, you will need to steam the desiccated coconut with some water to soften it up first. Thankfully, I have my trusty Panasonic Cubie Oven which, could quickly steam it up, making it soft and fluffy in no time.

Kueh Dadar
Serves 8
Write a review
Print
Crepe
  1. 1 egg
  2. 125 ml of coconut cream
  3. 125 ml of water
  4. A few drops of pandan paste
  5. 85 grams of plain flour
  6. 8 pandan leaves
Filling
  1. 100 gram desiccated coconut
  2. 1 tbsp. of water
  3. 135 gram gula melaka
  4. 100 ml of water
Filling
  1. Steam desiccated coconut and a tablespoon of water for 15 minutes until softened.
  2. Shave gula melaka and transfer them into a saucepan.
  3. In the saucepan, dissolve gula melaka with water on medium low heat.
  4. Once the desiccated coconut have been steamed, transfer them into the saucepan and stir-fry till everything is well combined and golden in color.
  5. Let it cool while you make your crepe batter.
Crepe
  1. In the blender, blend all of the ingredients together for a minute.
  2. Strain the mixture with a fine sieve.
  3. Using a 20 cm frying pan, lightly grease the oil and preheat it on medium low heat.
  4. Once the pan is preheated, add in about ¼ measuring cup worth of batter into the pan and swirl evenly.
  5. Let it cool until the surface is dry and the edges start to shrink away from the pan and flip it using a splautla.
  6. Let it cook for 15 more seconds and transfer to a plate to cool.
  7. Repeat until the batter is used up.
  8. To wrap, add in about 2 tablespoon worth of filling onto the side of the crepe and wrap up carefully.
TheZongHan https://thezonghan.com/
Sharing is caring:
All RecipesLemon Blueberry Muffins

Lemon Blueberry Muffins

Lemon Blueberry Muffins

Lemon Blueberry Muffins

I have been pretty busy but would still want to have something delicious to start my day. Lemon Blueberry Muffin comes to mind and it is really very easy to make! Make it the night before and enjoy it on the go the next morning! I often bring extra to school to share with my friends and they loved it. It’s such an easy recipe to make, literally, you could make this with just one large bowl. Yet, how comforting it could be in the morning, especially when you know your day will be busy.

Lemon Blueberry Muffins

Lemon Blueberry Muffins

If you ask me, muffin or cupcake, I would always go for muffins. They are simple, delicious and buttery. I never like the rich and greasy cream of a cupcake and muffin is the way to go. In the past, I tried to create cupcake recipes for my viewers as they request. But, I never really enjoy having it. To share a recipe, I feel, must come from the heart. If I share something I don’t like, why bother sharing? 

Lemon Blueberry Muffins

Lemon Blueberry Muffins

I hope you will enjoy making the recipe as much as I do. Being able to share a recipe that I really love, is my way of showing how I live my life and how I cook in the kitchen. I hope it will always inspire you all to eat well and stay happy. 🙂

Lemon Blueberry Muffins

Lemon Blueberry Muffins

Lemon Blueberry Muffins

Lemon Blueberry Muffins

Lemon Blueberry Muffins
Yields 12
Write a review
Print
Muffin Batter
  1. (125 grams) 1/2 cup of unsalted butter, melted
  2. (185 grams) 3/4 cup of white sugar
  3. 3 eggs, beaten
  4. 1 tsp of vanilla extract
  5. 1 tsp of lemon extract
  6. (170 grams) 1 1/4 cups of plain flour
  7. 1 tbsp of corn starch
  8. 3/4 tsp of baking powder
  9. 1/4 tsp of baking soda
  10. (65 ml) 1/4 cup of yogurt
  11. (200 grams) 1 cup of blueberries
Lemon Glaze
  1. (125 grams) 1 cup of icing sugar
  2. Half Lemon Juice
  3. Zest of one Lemon
To make the muffin
  1. Preheat oven to 200C
  2. In a large bowl, mix in all the wet ingredients, melted butter, white sugar, eggs, vanilla extract, lemon extract, and yogurt.
  3. Stir in dry ingredients, plain flour, cornstarch, baking powder and baking soda.
  4. Fold in half of the blueberries into the batter.
  5. Transfer into 12 muffin pan lined with paper liners.
  6. Scatter the rest of the blueberries on to the pan evenly.
  7. Bake it in the oven for 20 to 22 minutes until golden brown and skewer inserted in the center comes out clean.
  8. Let it cool completely before glazing.
To make the glaze
  1. In a bowl, mix icing sugar, zest and juice of a lemon until it turns into a thick liquid.
  2. Make sure not to add too much lemon juice else it will be too runny.
  3. Spoon the glaze over the muffins to enjoy.
TheZongHan https://thezonghan.com/
Sharing is caring: