Christmas Chocolate Chiffon Cake

Wow, here comes Christmas again! I actually intended to organize an online gift-exchange party but it was too late. Maybe another time ok.

So here's a Christmas Chocolate Chiffon Cake in support of this month's Aspiring Bakers. Not sure if this can be considered creative, but hey, it's homemade and taste super soft and fluffy.

The excess batter is made into cupcakes.

The chocolate chiffon cake recipe is from Noms I Must and Sweets and Loves, both taken from Keiko Ishida's Okashi: sweet treats made with love.

Christmas Chocolate Chiffon Cake

Ingredients (makes one 20cm chiffon tin)

5 egg yolks
20g sugar
60g vegetable oil
70g water
50g cake flour
30g cocoa powder

5 egg whites
90g sugar
10g corn flour

Method

1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by water.
3. Sift cake flour and cocoa powder twice and add into egg yolk mixture. Mix until just combined. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in combined sugar and corn flour mixture gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 40 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

To decorate
Make Butter Ganache and spread onto the chiffon cake. Add on Christmas decorations.

Recipe from: Okashi: sweet treats made with love

I am submitting this Christmas Chocolate Chiffon Cake to Aspiring Bakers #14: Creative Christmas Bakes (December 2011), hosted by Hankerie.

~~ Thanks to Miss Tam Chiak ~~

I participated in Miss Tam Chiak's recipe-calender giveaway and received this very special calender that features 12 innovative and interesting recipes developed by Chef Eric Teo, using Yit Hong products. Going to place this on my desk. Thanks to Maureen for the lovely Christmas card!

Wishing everyone a Merry Christmas! 

Ho Ho Ho!

Short note:
Sorry, haven't been leaving comments on everyone's blog lately, hope everyone still remember me. Will be visiting your homes these two days. :)

抱歉，最近很少在各位的家留言，希望大家没忘记我。这两天会到大家的家坐坐。等我来哦！:)

Cranberry Yoghurt Chiffon Cake

I have a few more posts to clear, hopefully I can finish posting them before the year ends and for a brand new start next year.

I'm a chiffon cake lover, so here's another chiffon cake. This is adapted from HHB, I have to reduce the portion to fit my small chiffon tin.

I really like chiffon recipes that uses extra egg whites. It gives the cake more volume and more fluffy. I have not used self-raising flour or add any baking powder or cream of tartar for my chiffon cakes and the result is still very good. Strongly recommend this recipe to everyone.

Cranberry Yoghurt Chiffon Cake

Ingredients (makes one 16cm chiffon tin)

2 egg yolks (use large eggs)
15g caster sugar
30ml vegetable oil
60g plain yoghurt (I use meiji low-fat with mixed berry)
1 teaspoon lemon juice
60g cake flour

3 egg whites (use large eggs)
40g caster sugar

30g dried cranberries, chopped to small pieces and coat lightly with cake flour

Method

1. Whisk egg yolks and sugar until well-mixed.
2. Gradually add in vegetable oil, followed by yoghurt and lemon juice. Whisk till combined.
3. Add in sifted cake flour and whisk until combined, do not overmix.
4. In another bowl, whisk egg whites until foamy. Add in sugar gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Add in the dried cranberries. Fold in gently.
7. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35 minutes.
8. Remove from oven and invert the tin immediately onto a cooling rack.
9. Unmould the cake only when it is completely cool.

Recipe from: 好吃戚风蛋糕轻松上手 and HHB

2 December 2011 - Universal Studios Singapore

On the 2nd day of stay at Festive Hotel, we went to Universal Studios Singapore. It was my first time here and also my first time going into a theme park with my parents. I can tell how happy they were.

Universal Studios Singapore is quite a small theme park and very easy to navigate. There are 7 themed zones which loops around a lagoon. After you walk past Hollywood, you can choose to go left or right. I suggest families with children to go left to Madagascar first cos this side starts from rides suitable for young kids. For those who prefer the more exciting rides, you can go right and head for Sci-Fi City.

Remember to get the latest map and list of show times for the day when you enter the theme park, as the show times might differ from day-to-day.

** Hollywood **

Plenty of shops and dining places. There is one attraction called the Monster Rock. I missed it.

** Madagascar **

Here are 2 rides very suitable for young children, King Julien's Beach Party-Go-Round and Madagascar: A Crate Adventure. There is also a street show Madagascar Boogie!. It's kind of disappointing as I expected some entertaining show, but it was only a photo-taking session. Guess it was only for fans of Madagascar movie.

Madagascar: A Crate Adventure is a fun river boat ride. We went in 3 times because my nieces enjoyed it very much. Here's part of the ride which I had recorded down.

** Far Far Away **

Here you must not miss the Shrek 4-D Adventure show. Mother doesn't understand what is 4-D show, but now she does! Besides 3-D visual effect, the seat is movable and you get sprayed by water and feel itchiness too. Stationary seats are also provided for those who can't take the physical movements. We catched another Donkey LIVE show. Entertainment for the kids, but not for me, haha! There's another junior rollercoaster and ferris wheel here. Ah, I did not see where the ferris wheel is.

** The Lost World **

Everything from Jurassic Park. Even the Discovery Food Court has the same setting as Jurassic Park 1 movie with a large dinosaur. Me had chicken rice set $10.50 which is not so nice. It was a bad day raining heavily outside, so we just settled at where-ever place to eat and take shelter.

Another attraction here is WaterWorld. It is a live water show with stunts, water, fire, explosions. Front seats will get wet. Must x3 watch!

** Ancient Egypt **

2 rides here. Treasure Hunters is a casual jeep ride with nice views of the park. I heard the Revenge of the Mummy is highly recommended. It is scary and definitely not for kids and the faint-hearted, that includes me!

** Sci-Fi City **

The ultimate ride in the park - Battlestar Galactica. The latest attraction TRANSFORMERS The Ride: The Ultimate 3D Battle. It is opened on 3 December, we missed it by 1 day.

** New York **

Rain finally stopped when we reached here. 1 attaction - Lights, Camera. Action!™ Hosted by Steven Spielberg where you experience hurricane in New York City. Row 1 can have the most intense experience. We were in row 3, can't choose. Do try the large pizza at Loui’s NY Pizza Parlor.

We had fun!

Despite the weather was bad, it was raining from morning till around 4pm, overall it was still a very fun day. I didn't manage to take more photos because of the rain. If you intend to go, be there on a weekday (less queueing time) and definitely not on a rainy day. :)

1-3 December 2011 - Festive Hotel at Resorts World Sentosa

I had a very fun and nice staycation at Festive Hotel at Resorts World Sentosa last week. All thanks to my brother, who booked a 3D2N Tropical Special package which includes 2 nights stay at Festive Hotel Family Room, 2 one-day pass to Universal Studios Singapore and 2 tickets to Voyage de la Vie. We were a big group of 6 adults and 3 young children with my parents, brother and family.

Here are some photos taken in Festive Hotel, RWS and around Sentosa. Sorry for the bad photo quality. I was shocked to find out that my camera was spolit on the 1st day I reached RWS. :(

** Festive Hotel **

Festive Hotel lobby and the Deluxe Family King room, which comes with a king-sized bed, a sofa bed which folds out to become a double bed, and a loft bed for kids (but big enough for 1 adult and 1 kid to sleep in).

This is the outdoor area of Festive Hotel at Level 3. There is a Fiesta (restaurant) with an outdoor section facing the Festive Pool. The little photo at the bottom left-hand corner is another swimming Pool at Hard Rock Hotel. It is a prettier pool with a sandy beach. Too bad I did not have more time to explore and take more photos of the pool.

** Resorts World Sentosa (RWS) **

I first went to RWS during CNY this February. Took quite a lot of photos back then. So I combine some of the photos taken during CNY and during these 3 days.

For the sweet-tooth, don't forget to visit the Candylicious store, Hershey's and Garrett Popcorn.

It was a giant topiary rabbit during cny. Now it is a Giant Christmas tree.

I watched this Crane Dance for 2 consecutive nights. It is a must-watch multimedia show of light and water effects of the world's largest pair of mechanical cranes, standing at 10-storey high. On the first night, there was fireworks together with the cranes. On the second night, there was only fireworks at the end. I wonder if the fireworks is different everyday. It is a free performance at 9pm daily, excluding Tuesdays, except on school and public holidays. Be there early cos it is very crowded and hard to get seats if you are late.

After the Crane Dance, you can hurry to catch the Lake of Dreams, another free performance of fire, water and light at 9.30pm daily. Best viewed from the flight of stairs in front of Lake of Dreams.

** Around Sentosa **

We were at Universal Studios the whole day on 2 December. So actually not much time to explore around Sentosa. Especially, we were together with the kids who need to have naps. So it was a very slow and relaxing trip. Plus, you know the weather in Singapore, always have rain and thunder in the afternoons, haha!

After check-out of hotel on the 3rd day, we got up Sentosa express to Imbiah station and made a slow walk from the Merlion to the beach. The Skyline Luge looks quite fun. We ended our walk at iFly Singapore where we watched people "FLY" in the world's largest themed wind tunnel for indoor skydiving.

Here's a video of a demonstration by the instructor. Everyone went "Woo" and "Wah"!

This ends my first staycation in Singapore. Although we are still physically in Singapore, it feels like a real vacation. I'm away from the internet and the daily schedule. I didn't want to come back. Haha! :)

Bake King Silver Spoon Create Hamper Giveaway

Since many of you will be baking for Christmas, I thought it will be nice to let you know there is a chance to win a hamper of Silver Spoon Create decorating products worth $40 from Bake King.

All you have to do is create something using Bake King brand product like vanilla essence, flour, flavours etc and email your photo to info@bakeking.com.sg. The photo will be posted to their Facebook page, and the one with the most "LIKEs" wins the hamper. :)

Please send your entries in before 17 December 2011!

For more information and enquiries, check their website and FB page.

Aspiring Bakers Exclusive Class (January 2012)

I'm pleased to announce our FIRST Aspiring Bakers Exclusive Class, organized by Bake King.

Aspiring Bakers Exclusive Class (January 2012)

Cooking Demo Class:
1) HK Koi Fish Nian Gao
2) Fatt Choy Treasure Chest
3) Tangy Melon with Gingko Nut

Class Size: 15-20 people

Date: 4 January 2012

Time: 6.30-8.30pm

Fee: $40

Students get to bring home any recipes that they have learnt in class. Class fees includes use of aprons, equipment & tools during class, recipes & desserts that have been made in class, and packaging to bring your baked goods home! Demos include recipes & tastings in class only.

You will also be given a 10% discount coupon after the class for Bake King brand products, Tala, Chef Aid, Silluett, Dean Jacob's, Xcell, Billington's, Silver Spoon, GSD.

Instructor: Gina Tan is a well known cooking and baking instructor who has worked with and taught many famous chefs from Pan Pacific Hotel, Shangri La Hotel in Hong Kong, Malaysia and Singapore, as well as celebrity chefs like Agnes Chang, Azrah Khan and Florence Tan. She is known for her use of the Magimix food processor in making easy recipes for the Asian kitchen.

To register, please click here.

Important Note:
Bloggers who are attending the classes are not allowed to share the recipes learnt in class in their blogs.
Bloggers also cannot submit the recipes to Aspiring Bakers event. However, you are allowed to take photos and write about your learning experience in class and submit to Aspiring Bakers. They will be added to another section in our roundup.

Homemade Muah Chee

A really quick post to stop my blog from gathering cobwebs.

I made this Homemade Muah Chee from HHB. There was an instant urge to make this as I have not eaten muah chee for a long long time. I love this recipe as it is very soft and less chewy. Very suitable for children and elderly as it is easier for them to bite. A recipe worth keeping!

A note to self that the peanut mixture is more than enough for coating, so I will make about 1/2-3/4 of the given recipe next time.

Short update:
Before I end, I would like to make a quick update about myself. I am cutting down my time spent online, by more than half than I used to be. I will be spending less time visiting blogs and will not be leaving much comments on your blogs. I may be baking less often than before, but will still try to post up my past bakes. Of course, I will still be here to coordinate with the Aspiring Bakers event. Really sorry about it. One of the reasons is because I can't seem to view the computer screen for too long. So I need to get away from the computer as much as possible. :(


Homemade Muah Chee

Ingredients (serves 4)
200g glutinous rice flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1 tablespoon shallot oil
250ml water

1 teaspoon shallot oil for brushing

150g roasted peanut powder (I used ready made ones)
40g toasted sesame
75g granulated sugar

Method

1. To make shallot oil, thinly slice 2 shallots, fry with 4 tablespoons oil (about two parts of oil to 1 part of shallot) till golden brown. Leave to cool.

2. Mix glutinous rice flour, sugar, salt, shallot oil and water in a mixing bowl. Stir to combine, make sure flour mixture is completed dissolved.

3. Pour the mixture into a deep dish (I used a 8" corelle dinner plate). Steam over medium heat for about 25mins. Test the centre to ensure it is cooked through. Brush the surface with shallot oil and leave to cool.

4. Mix peanut powder, toasted sesame and granulated sugar in a plate. (Note: I only used up half the portion of the peanut mixture).

5. When ready to serve, scoop small pieces of muah chee with a spoon and toss them in the peanut powder mixture. Serve immediately.

Recipe from: Happy Home Baking and Sunflower Food Galore

Aspiring Bakers #13: Banana Chiffon Cupcakes 香蕉戚风蛋糕

I have baked this Banana Chiffon Cake a couple of times. It has become one of my favourite recipes for chiffon cakes. The generous amount of mashed and diced bananas makes it taste natually sweet and full of real banana flavour. After you have made this, you will never want to buy a banana cake from bakery anymore.

My cupcakes version

My chiffon tin version

Which one do you prefer?
I like the cupcake ones. Prettier and I don't have to wash the chiffon tin after that. Lazy!

Banana Chiffon Cake 香蕉戚风蛋糕

Ingredients (makes one 17cm chiffon tin)

40g egg yolks (about 2)
20g water
40g vegetable oil
55g banana, mashed
55g cake flour
85g banana, diced

110g egg whites (about 3)
55g sugar
5g corn flour

Method

1. Whisk egg yolks, water, vegetable oil and mashed bananas until well-mixed.
2. Add in sifted cake flour and whisk until well-mixed.
3. Add in diced bananas, mix well gently. Set aside.
4. In another bowl, whisk egg whites until foamy. Add in sugar gradually and add in sifted corn flour last and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35-40 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

Recipe from: 戚风蛋糕秘法传授

I am submitting this Banana Chiffon Cupcakes to Aspiring Bakers #13: Enjoy Cupcakes! (November 2011), hosted by Min's Blog.

Apple Cranberry Olive Oil Cake

Last month, after reading Keropokman's Granny Smith Cranberry Olive Oil Cake, I immediately went into the kitchen to make this. It's a very simple stir-and-mix cake. Usually I prefer cakes using chiffon method, but this stir-and-mix cake turns out surprisingly good. It is moist and soft, not too dense. The apples and cranberries are a perfect match!

I have reduced the recipe by 1/3 to fit my 6 inch round tin.

Apple Cranberry Olive Oil Cake

Ingredients (makes one 6 inch round tin)

1/3 cup sugar (I use 70g)
1/3 cup olive oil (I use 80ml)
2 small eggs

1 cup granny smith (about 1 large apple, peeled, cored and diced)
1 cup plain flour (I use 130g)
2/3 tsp baking powder (use slightly more than 1/2 tsp)
1/3 tsp baking soda (use slightly more than 1/4 tsp)
1/3 teaspoon of salt (use slightly more than 1/4 tsp)

50g dried cranberries (I soak in water for a few minutes to soften, then pat dry)
1/4 tsp cinnamon powder

Method

1. In a large mixing bowl, add in sugar, olive oil and eggs. Whisk the mixture with a hand whisk until sugar dissolves and well-mixed.
2. Add in apples. Mix well.
3. Add in sifted flour, baking powder, baking soda and salt. Add in dried cranberries and cinnamon powder. Mix well with a spatula. Do not overmix.
4. Pour the mixture into a lined and greased 6 inch cake tin.
5. Bake at preheated oven at 175 deg C for 30 minutes or until done. Poke a skewer into the middle of the cake. If it comes out clean, it's done. If not, give it another 5 to 10 minutes.

Recipe adapted from: Keropokman

Black Sesame Chiffon Cake 黑芝麻戚风蛋糕

Ah, I'm beginning to feel the effects of ageing. Or is it technology that makes our memory getting worse. Remember the times when there was no mobile phone, I remembered all my friends telephone numbers by heart. I remembered everyone's birthdates very well. Now I cannot remember any phone numbers, probably only except my own and my home's number. I need to write notes on my phone to help me remember the to-do things and to-buy lists. :)

As I was typing this chiffon cake which I baked 1 month ago, I suddenly forgotten which recipe I had used. Terrible right. I search and see whether I have scribbled any short notes anywhere. None! I guess I had read the recipe straight from the computer when baking, so no notes found. I know it comes from one of the bloggers and not from a book. After thinking about it, I finally found the one by 茄子, which looks familiar. I'm 99% sure about it. Don't ask me about the other 1%! Haha! I hope this will be the one and only time that happen. Never again. :D

Back to this chiffon. I'm very happy to see the fine texture I got from this cake. It should be one of my best lately. I use grounded black sesame instead of black sesame powder. So it is a little nutty and grainy when you bite. I find it quite dry and not so fragrant compared to the black sesame paste chiffon I made before. Could be because I did not use good quality black sesame powder. But the recipe is still good!

Black Sesame Chiffon Cake 黑芝麻戚风蛋糕

Ingredients (makes one 17cm chiffon tin)

3 egg yolks
30g sugar
30ml vegetable oil
70ml water
80g cake flour
40g black sesame powder
1 tsp baking powder

4 egg whites
30g sugar
1/4 tsp cream of tartar (I omitted)

Method

1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by water.
3. Fold in black sesame powder, sifted cake flour and baking powder until well-mixed. Set aside.
4. In another bowl, whisk egg whites and cream of tartar until foamy. Add in sugar gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 40 minutes.
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

Recipe from: 袅袅烘焙香

Baking classes for Aspiring Bakers

Aspiring Bakers is reaching new heights!

A month ago, I received an email from Gim Hin Lee/Bake King, a leading baking ingredient supplier in Singapore, who love our Aspiring Bakers event and is interested to do a collaboration with us.

We are discussing about organizing baking classes at a special rate for AB bloggers at Bake King and also allowing the participants to have a discount at their store after the class. The class will be planned according to our monthly theme and taught by experienced baking teachers. It is a good chance for us to learn and meet to have fun!

I'm posting this to check the response from all of you.

1) Will you be interested in joining these class?
2) Do you prefer cooking or baking classes?
3) Do you prefer hands-on or demo classes?
4) Do you prefer weekday or weekend, daytime or nighttime classes?

Leave a comment here to tell us your preference. :)

Aspiring Bakers #12: Traditional Kueh (October 2011) - Roundup

This is the 12th roundup of Aspiring Bakers... which means Aspiring Bakers is celebrating its 1st Birthday!

I'm taking this chance to thank everyone who has taken your precious time to make all the delicious goodies and post it up to share with everyone.

1715 is the magical number. It stands for the number of entries submitted from the past 12 roundups. We have accumulated such a huge collection of recipes, better than any baking books. Hehe!

I hope Aspiring Bakers will continue as long as we can. There is also a great plan in discussion for Aspiring Bakers, some kind of event. I will talk about it again soon. Please continue to support! :)

Back to our theme.

I admit that I have limited knowledge about kueh. While doing the draft for the roundup, I am really surprised by the variety of kueh submitted, especially the nyonya kuehs. All so bright and colourful. I have been thinking of how to categorize these kuehs. Finally, decided to put all the similar kuehs together. Hope it will be easier for us to search for recipes when we refer back. We have received a total of 241 entries, record broken! Take your time to read and savour.

** Cooked/Steamed **

Sweet Potato Ondeh Ondeh by Happy Home Baker of Happy Home Baking

金瓜小丸子 (Ondeh-ondeh) by joceline of My Life ~ ‘爱’生活

Ondeh Ondeh by Ann of Anncoo Journal

Yam/Taro Ondeh Ondeh by sotong of Sotong Cooks

Onde-onde keledek by Bernice of Berniceの小天地

Pandan Ondeh-Ondeh by joceline of My Life ~ ‘爱’生活

Pandan Ondeh-Ondeh by Siew Hwei of 简单生活，随心所欲，快乐充实

Ondeh-Ondeh (glutinous rice ball with palm sugar) by Sonia of Nasi Lemak Lover

ONDE ONDE KELEDEK by 茄子 of 袅袅烘焙香

Onde-Onde 班兰糯米球 (Glutinous Rice Balls) by Charmaine of MiMi Bakery House

Ondeh Ondeh by Abbygail Tan of Abbygail's Kitchen

Ondeh Ondeh by ChWin of HomeMade by ChWin

Onde onde Kosong Pulut Hitam by Wendyywy of Table for 2..... or more

Onde Onde by Shirley of Kokken69

Sweet Potato Ondeh Ondeh by Eileen of Hundred Eighty Degrees


Kuih Seri Muka/Kuih Salat by Miss B of Everybody Eats Well in Flanders

Kuih Seri Muka by Sonia of Nasi Lemak Lover

Talam Gula Melaka & Seri Muka by Jane of Jane's Corner

Kuih Seri Muka by Mylene of herbakes.wordpress.com

Seri Muka Kuih by Experimental Cook of Cook With No Books

Hideous Kueh Serimuka by Friday's Special

KUIH SERI MUKA by 茄子 of 袅袅烘焙香

KUIH SERIMUKA PULUT HITAM by Chah of BILA CHAH KE DAPUR

Kuih Seri Muka by Angel of Cook.Bake.Love

SERIMUKA LABU ADIWARNA by CHAH of BILA CHAH KE DAPUR

Kueh Talam Cendol by BeeBee of HoneyBeeSweets

kue talam ubi ungu by Novia of ulangtahun anakku

Talam Sugee by Jane of Jane's Corner

Talam Cha cha by Jane of Jane's Corner

Kuih Talam by Cindy of yummylittlecooks

Kueh Talam Pandan 打南班兰糕点 by Charmaine of MiMi Bakery House

Kuih Talam Pisang by Miss B of Everybody Eats Well in Flanders

Kuih Talam by Experimental Cook of Cook With No Books

Talam Ubi by Faeez of BitterSweetSpicy Tales

Kueh Talam by Ah Tze of Awayofmind

TALAM LAPIS CHA CHA by 茄子 of 袅袅烘焙香

KUIH TALAM CENDOL by 茄子 of 袅袅烘焙香

KUIH TALAM SUJI by 茄子 of 袅袅烘焙香

Talam Suji by Faeez of BitterSweetSpicy Tales

Banana & Coconut Kueh by Charmaine of MiMi Bakery House

Hunkwe Banana (Nagasari Hunkwe) by Jane of Jane's Corner

Pandan Nagasari by Alice of I Love. I Cook. I Bake.

Peanut Santan Layer Kueh by Reese of ReeseKitchen

Kueh Genggang 三层糕 (3 Layer Cake) by Charmaine of MiMi Bakery House

Kuih Lapis 九层糕 v2.0 by Yvonne of iceamericanos

九层糕 by 茄子 of 袅袅烘焙香

Kueh Lapis Kukos 九层糕 (9-Layer Cake) by Charmaine of MiMi Bakery House

Kuih Lapis by Jennifer of Jen's Kitchen Diary

KUIH LAPIS COKLAT by 茄子 of 袅袅烘焙香

Lapis Sagu by Alan of travellingfoodies

Rice Flour Layered Kueh (Lapis Beras) by Alice of I Love. I Cook. I Bake.

Sago & Sweet Potato Kueh by Peng of Peng's Kitchen

Kuih Sago (Twin Colour Pearl Cake) by Peng of Peng's Kitchen

Steamed Cassava and Sago Kuih by Wendyywy of Table for 2..... or more

Abuk-abuk Sago by Li Ying of Happy Flour

Abok Abok Sago by Ann of Anncoo Journal

Abok Abok Sago by Abbygail Tan of Abbygail's Kitchen

Kuih Kosui by Blessed Homemaker

Kueh Ko-Swee by Charmaine of MiMi Bakery House

Kueh Kosui by Ah Tze of Awayofmind

Kuih Kosui by Cindy of yummylittlecooks

Kuih Kosui Pandan by Hanushi of Simply Hanushi

Steamed Tapioca Kueh by Lena of Frozen Wings

Ketuk Ubi 揶丝木薯 (Tapioca with Grated Coconut) by Charmaine of MiMi Bakery House

Pumpkin Kueh by Quay Po of Quay Po Cooks

Steamed Pumpkin Kueh by lena of frozen wings

Marble Pumpkin Kuih by Kristy of My Little Space

番薯椰丝糕 by sean of 阿娴当家

Tapioca Layered Kueh (Lapis Singkong) by Alice of I Love. I Cook. I Bake.

咖啡木薯糕 - Coffee Tapioca Layer Kueh by Yee Er of 就是爱烘焙

Kasui Lapis Serikaya by Faeez of BitterSweetSpicy Tales

香兰缽仔糕 by Eileen of eileenの记事本

香兰缽仔糕 by 鲸鱼 of 鲸鱼蓝蓝蓝

紅豆砵仔糕 Hong Kong Style Red Bean Pudding by MEL of Through The Kitchen Door

Kueh Jagung by Charmaine of MiMi Bakery House

粟米糕(Jagung Kuih) by Li Shuan of Helena's Kitchen

Kuih Koci Labu by Chah of BILA CHAH KE DAPUR

Kuih Koci by MnYfoodtalk

KUIH KOCI(椰汁糕粿) by 鲸鱼 of 鲸鱼蓝蓝蓝

Kuih Tepung Bungkus by Chah of BILA CHAH KE DAPUR

Kuih Ketayap/ Kuih Dadar by Sonia of Nasi Lemak Lover

Kuih Dadar by Abbygail Tan of Abbygail's Kitchen

Kuih Dadar by Jessie of Hearty Bakes

椰丝班兰卷 (Kuih Ketayap) by MF of cherry potato

KUIH KETAYAP by 茄子 of 袅袅烘焙香

Kuih Dadar by Esther of 爱丝特の烘焙记录

Pulut Panggang 烤香肉松米饭 by Theresa of My Baking Journals

Pulut Panggang by Ah Tze of Awayofmind

Pulut Panggang Roll by lena of frozen wings

Pulut Panggang by Jane of Jane's Corner

Pandan Pulot Panggang by Li Ying of Happy Flour

Pulut Panggang (Glutinous Rice with Dried Shrimps) by Wai Fong of Fong's Kitchen Journal

Pulut Inti by Jane of Jane's Corner

Pulut Inti (Glutinous rice with coconut sweet filling) by Sonia of Nasi Lemak Lover

Pulut Tai Tai by Ah Tze of Awayofmind

Pulut Serikaya by Joyce of kitchen flavours

Chicken Lemper by Alice of I Love. I Cook. I Bake.

Putu Piring (Kueh Tutu) by Li Shuan of Helena's Kitchen

Kuih Tutu by Experimental Cook of Cook With No Books

Puteri Ayu 蒸迷你海绵蛋糕 by abbymonster of Abbymonsterの歇息站

Putu Ayu by Honey Boy of Cosy Bake

KUIH PUTERI AYU by 茄子 of 袅袅烘焙香

Self Made Apam Sari Ayu Kueh by Han Ker of Hankerie

Steamed Baby Chiffon Cake by Wendy Han of Wen's Delight

眉豆糯米糕 (Ketupat Kacang) by Li Shuan of Helena's Kitchen

KUIH TAKO by 茄子 of 袅袅烘焙香

Kuih Tako by Wendyywy of Table for 2..... or more

Kuih Tako by DG of Tested & Tasted

TEPUNG PELITA by 茄子 of 袅袅烘焙香

Traditional Hainanese Buah by Esther of Paisleypink

KUEH TELIPOK by CHAH of BILA CHAH KE DAPUR

Ang Ku Kueh by Lvna of Faith Hope Love

Yam Angkoo Kuih by Vivian Pang of Vivian Pang Kitchen

Black Glutinous Ang Ku Kueh by Cathy of Cathy's Joy

Black Glutinous Ang Ku Kueh by Hanushi of Simply Hanushi

Pumpkin and Purple Sweet Potato Ang Gu Kuehs by BeeBee of HoneyBeeSweets

Ang Koo Kueh by Edith of Precious Moments

Cutie Angku Kueh by Reese of ReeseKitchen

班兰椰丝 Ang Gu Kuih by Esther of 爱丝特の烘焙记录

ANG KU KUEH by Abbygail Tan of Abbygail's Kitchen

Ang Ku Kueh Sio Sio, Jiak Liao Tio Beh Pio by Miss B of Everybody Eats Well in Flanders

红曲芋头angkoo糕 by Yee Er of 就是爱烘焙

Green Tea Ang Ku Kueh by Hanushi of Simply Hanushi

Ang Ku Kueh by Jessie of Hearty Bakes

Purple sweet potate ang ku kueh (红龟粿) by quizzine of bakingoncloud9

Ang Koo Kueh (红龟粿) by Janine of Not the Kitchen Sink!

Oh Ku Kuih (Ramie leaf glutinous rice steamed cake with savory filling) by Sonia of Nasi Lemak Lover

粗叶Kueh by Smiley

粗叶Kueh, 俗称”黑药膏” (以下是家婆口述，自己大概的份量)
材料：
20pcs-30pcs新鲜粗叶（大人手掌size）
180ml-200ml水
300g糯米粉
120g糖
30g玉蜀黍油
香蕉叶／菠萝蜜叶
少许玉蜀黍油涂在Kueh表面
做法：
1)先将新鲜粗叶洗净，水和粗叶一起煲至20mins，同时将糯米粉筛过后，放在一旁。
2)煲好后待凉10mins, 再blended成糊状，直接加入糖搅拌均匀。
3)然后将粗叶糊加糯米粉和油搓揉成面团，可依自己喜好的模形印出来（也可直接压成扁的形状），放在香蕉叶上，表面涂少许油，拿去蒸5mins-10mins, 就可享用。
★如觉得面团太干或太湿，可自行加水或加糯米粉。

Steamed Mini Pumpkin Kuehs with Red Bean Paste Fillings (迷你金瓜红豆糕) by Miss B of Everybody Eats Well in Flanders

Yam Cake (Or Kuih) by MnYfoodtalk

Yam (aka Taro) Kueh 竽頭糕 by Lala of Lala Land

Steamed Yam Cake by Helen of The Dessert Fanatic

芋头糕 Savoury Yam Kuih by Bernice of Berniceの小天地

菜脯芋头糕 by 茄子 of 袅袅烘焙香

古早味的芋粿 Orh Kueh by Alan of travellingfoodies

Hakka Suan pan zi 算盘子 by moon of Food playground

算盘子 by 鲸鱼 of 鲸鱼蓝蓝蓝

金瓜糕 Savoury Pumpkin Kuih by Bernice of Berniceの小天地

Savoury Pumpkin Kuih by Ann of Anncoo Journal

自家传统金瓜糕 by 妮可斯 of 妮可斯的爽闹厨房与生活点滴

Steamed savoury pumpkin cake by Sonia of Nasi Lemak Lover

金瓜糕 by Lirong of .L.I.R.O.N.G.

Steamed Radish Cake by Lena of frozen wings

炒罗卜糕(菜头粿) by abbymonster of Abbymonsterの歇息站

港式萝卜糕 by abbymonster of Abbymonsterの歇息站

韭菜糕 by Jane of Jane's Corner

潮州饭桃 by Li Shuan of Helena's Kitchen

Glutinous Rice Kueh (饭馃) by Wai Fong of Fong's Kitchen Journal

饭粿 by myme of mymeloves

潮州饭桃 by Jane of Jane's Corner

Teochew Png Kueh 潮州饭桃 by Miss B of Everybody Eats Well in Flanders

芋泥桃粿 by Sally of 厨房角落

水粿 Chwee Kueh (Steamed Rice Pudding) by Bernice of Bernice の小天地

Chwee Kueh by Lvna of Faith Hope Love

Chwee Kueh 水粿 by Ann of Anncoo Journal

Chwee Kueh by Jessie of Hearty Bakes

Soon Kueh (笋糕) by Li Ying of Happy Flour

筍粿 by 茄子 of 袅袅烘焙香

Soon Kueh (笋馃) by Wai Fong of Fong's Kitchen Journal

菜糕(mengkuang 馅) by joceline of My Life ~ ‘爱’生活

客家菜板 Hakka Vegetable Kuih by Bernice of Bernice の小天地

客家菜板 by 茄子 of 袅袅烘焙香

Hokkien Steamed Rice Cake by Agnes of Agnes Bakes

Honeycomb Cake (Kuih Sarang Semut) by Agnes of Agnes Bakes

Bai Tang Gao by April Lim of Purplerine Legend

白糖糕 by Peng of Peng's Kitchen

白糖糕 by Lirong of .L.I.R.O.N.G.

Taiwan Black Sugar Steamed Cake 澎湖黑糖糕 by Angel of Cook.Bake.Love

Ma Lai Gao 马来糕 by Miss B of Everybody Eats Well in Flanders

简易马来糕 by abbymonster of Abbymonsterの歇息站

Palm Sugar Malay Cake (椰糖马来糕) by Li Ying of Happy Flour

杯仔马拉糕(Steamed Mini Malay Cakes) by Sally of 厨房角落

Pumpkin Huat Kueh/Fa Gao/Fatt Koh (金瓜发糕) by Miss B of Everybody Eats Well in Flanders

Pumpkin Huat Kueh by sotong of Sotong Cooks

Steam Pandan Huat Ge by Abbygail Tan of Abbygail's Kitchen

Steamed Rice Cake/Rice Fatt Koh by Nitya of Life Is An Illusion

Huat Kuih by Agnes of Agnes Bakes

Hakka Xi Ban by Vivian of Vivian Pang Kitchen

Pumpkin and Pandan Xi Pan (南瓜和班兰喜粄) by BeeBee of HoneyBeeSweets

Hakka Xi Ban by Wendyywy of Table for 2..... or more

Steamed rice cake by quizzine of bakingoncloud9

Steamed Egg Cake (Ji Dan Gao) 鸡蛋糕 by SSB of Small Small Baker

Steamed Cake 蒸鸡蛋糕 by Charmaine of MiMi Bakery House

Steamed Cake 蒸鸡蛋糕 2 by Charmaine of MiMi Bakery House

Traditional Steamed Cake (with soft drink) 汽水鸡蛋糕 by Angel of Cook.Bake.Love

Chinese Steam Cake / Ji Dan Gao by Abbygail Tan of Abbygail's Kitchen

Ah Mah's traditional steamed sponge cake by Sonia of Nasi Lemak Lover

Steam Chocolate Egg Cake by Han Ker of Hankerie

Harum Manis by Alan of travellingfoodies

Kuih Cara Manis by Sammie of SWEET SAMSATIONS

蕃薯杯子糕 by Smiley

蕃薯杯子糕 (我稍改以下食谱) 食谱来自Chef Agnes Chang
材料：
300g橙色蕃薯－我用紫色蕃薯加少许蕃薯丁
150g薯粉－130g薯粉＋20g粘米粉
100g幼糖－80g糖
300ml浓椰浆-包装Ayam Brand
1/2小匙盐
适量中国式小茶杯
沾料:
1/2粒白椰丝－没用
1/2小匙盐－没用
做法:
1.将蕃薯去皮，洗净切成大快状，用大火蒸30分钟至软。
2.将热蕃薯倒入搅拌机中，加入薯粉和幼糖，拌打至非常幼滑，慢慢倒入椰浆和盐，搅拌成光滑的浓面糊，沥过。
3.将面糊倒入小茶杯中，用大火蒸15分钟。
4.待冷后再取出蕃薯糕。
5.沾料：将椰丝和盐混匀，蒸分钟，取出待冷。
6.将蕃薯糕沾上白椰丝便可享用。

Muah Chee by Crustabakes

Purple Muah Chee by Vivian of Vivian Pang Kitchen

All Time Favourite Muah Chee by Charmaine of MiMi Bakery House

Loh Mai Chi (糯米糍) by BeeBee of HoneyBeeSweets

糯米糍 by 鲸鱼 of 鲸鱼蓝蓝蓝

Mendut by Edith of Precious Moments

mizu manjzu by Edith of Precious Moments

Min Jian Kueh by Peng of Peng's Kitchen

曼煎糕 Home Made Apam Balik by abbymonster of Abbymonsterの歇息站

Min Jian Kuih by Jennifer of Jen's Kitchen Diary

Min Jiang Kueh by Lirong of .L.I.R.O.N.G.

Min Jiang Kueh by Charmaine of MiMi Bakery House

曼煎糕 by 鲸鱼 of 鲸鱼蓝蓝蓝

Pan-fried Tapioca Cake by Peng of Peng's Kitchen

Hakka pumpkin kueh by quizzine of bakingoncloud9

紫心蕃薯煎饼 by abbymonster of Abbymonsterの歇息站

网煎饼 Roti Jala by abbymonster of Abbymonsterの歇息站

** Deep-fried/Baked **

Kueh Keria by Xandra of Xandra's cooking & baking journal

Kuih Keria 甜蕃薯圈 by Theresa of My Baking Journals

KUIH KERIA KELEDEK by 茄子 of 袅袅烘焙香

螺旋咖喱角 Spiral Curry Puff by Bernice of Bernice の小天地

Spiral Curry Puffs by Jessie of Hearty Bakes

KARIPAP SARDIN by 茄子 of 袅袅烘焙香

KARIPAP PUSING by 茄子 of 袅袅烘焙香

螺旋沙丁鱼角 Spiral Sardine Puff by Bernice of Bernice の小天地

Deep Fried Purple Sweet Potato Balls by Kristy of My Little Space

Edith's Fried Sweet Potato Balls by Edith of Precious Moments

香炸黄金球 by joceline of My Life ~ ‘爱’生活

花生芝麻团 by joceline of My Life ~ ‘爱’生活

Jemput-jemput Pisang by Faeez of BitterSweetSpicy Tales

Ham Chim Peng (Chinese Doughnut) with glutinous rice & Nam Yue 咸煎饼 by Sonia of Nasi Lemak Lover

Kuih Kasturi (mung bean fritters) by Sonia of Nasi Lemak Lover

Cucur Badak by Wai Fong of Fong's Kitchen Journal

Shanghai Red Bean Crêpe by Abbygail Tan of Abbygail's Kitchen

Kuih Bingka by Li Ying of Happy Flour

Bingka Ubi (烤木薯糕) by Sherlyn of Sherlyn's hobbies blog

Kueh Potato Bingka by Alice of I Love. I Cook. I Bake.

Matcha Flavoured Kuih Bingka Gandum by Agnes of Agnes Bakes

Bingka Keladi (Baked Yam Kuih) by sotong of Sotong Cooks

Tapioca Kuih (Kuih Bingka) by lena of frozen wings

Kuih Bingka Ubi by DG of Tested & Tasted

烤糯米椰香双层糕 by abbymonster of Abbymonsterの歇息站

BINGKA KELAPA by CHAH of BILA CHAH KE DAPUR

Kueh Ambon by Peng of Peng's Kitchen

Bika Ambon by Eileen of Hundred Eighty Degrees

Kueh Bakar by Eileen of Hundred Eighty Degrees

Kue Lapis Legit by Sammie of Sweet Samsations

Kue Lapis Legit Tikar / Checkered Lapis by Sammie of SWEET SAMSATIONS

Indonesian Kueh Lapis Legit~Kek Lapis~Spekkoek ~千层糕 by Miss B of Everybody Eats Well in Flanders

Kuih Bahulu by Sammie of SWEET SAMSATIONS

***
If I have accidentally missed out any entries that you had submitted, please email me, I will update them asap.

Do let me know if there is any mistake in the names or links too. :)

Thank you everyone for making this month's event a success. The theme for next month is: Aspiring Bakers #13: Enjoy Cupcakes! (November 2011), hosted by Min of Min's Blog. The closing date is: 30 November 2011. All entries will be complied and posted by 1 December 2011.

I look forward to your continuous support to the Aspiring Bakers!

If you want to host for Aspiring Bakers, please email me at smallsmallbaker@yahoo.com.sg.
We need as many hosts as we can. Welcome everyone including those who have hosted before.