Wednesday, October 19, 2011

Aspiring Bakers #12: Steamed Egg Cake (Ji Dan Gao) 鸡蛋糕

After seeing so many entries posted for our traditional kueh theme, which are all very pretty and colourful, I feel a bit embarrassed about posting my plain plain kueh.

Bloggers here have again set another difficult theme for me, who hardly know how to make kueh. Few years ago, I did tried Ang Koo Kueh and Min Jiang Kueh before.

This time I was trying to find something easy to start with. So I tried Ellena's Ji Dan Gao. It uses the tradtional way of making using fizzy drinks like cream soda, 7-Up or Sprite. While it is very soft and spongy, I feel like it is the same as any sponge cake. I wonder if I got it correct.

With only less than 2 weeks left, I hope I have the time to make nicer kuehs.

I am submitting this Ji Dao Gao to Aspiring Bakers #12: Traditional Kueh (October 2011), hosted by Small Small Baker.

Sunday, October 16, 2011

Prawn Golden Fried Rice [午餐速递] 虾仁金包银蛋炒饭






1碗 隔夜饭
1个 鸡蛋,打散
3个 虾仁,切丁,加点盐
少许 盐,酱青,胡椒粉



Tuesday, October 11, 2011

Jacob Ballas Children's Garden

I visited the Jacob Ballas Children's Garden sometime in August. It is part of the Singapore Botanic Gardens, only open to children up to 12 years old. And adults who do not bring any kids along cannot enter the garden. So when my brother wanted to bring his girls there, I decided to tag along. Or else I have no chance to go in. :)

A few shots out of the many trees and plants in the gardens.

Some nice areas, including a small suspension bridge. Even the toilet is so green with the plants

The cave with small waterfall. Nice photo area.
And a small pond with floating platform.

Caught sight of a squirrel (lower right photo).

Fun areas for the children.
A playground, a mini maze, sand area and waterplay area.

A small cafe at the entrance for light refreshments.

JBCG is at the Bukit Timah side of the Botanic Gardens. With the opening of the SMRT circle line, it is now easily accessible with public transport. Just alight at the Botanic Gardens station.

Sunday, October 09, 2011

Butter Sugar Buns - cooked dough method (烫面)





Butter Sugar Buns - cooked dough method (烫面)


100g bread flour
70g boiling water

300g bread flour
100g plain flour
80g sugar
6g salt
20g milk powder
9g instant yeast

175g cold water
60g cold eggs

60g butter

beaten egg


1. Add the boiling water into flour for ingredients (A). Mix well to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix (B) until well-blended. Add in (C) and knead to form rough dough. Add in (A) from step 1 and knead until well-blended.
3. Add in (D) and knead to form elastic dough.
4. Let it proof for 40 minutes.
5. Divide the dough into 80g each and mould it round. Let it rest for 10 minutes.
6. Roll the dough flat into 1cm thick. Place it on a greased pan. Let it proof for 45 minutes.
7. Egg wash the surface and use fingertip to make small indentation over the dough. Pipe some soft butter into the indentations and sprinkle the top with sugar.
8. Bake in preheated oven at 180 deg C for 12 minutes.

Recipe adapted from: Magic Bread 烫出面包香 by Alex Goh

Monday, October 03, 2011

Purple Sweet Potato Chiffon Cake

Chiffon cake again! I'm getting better and better at chiffon cakes. :)

Have been wanting to try the purple sweet potato chiffon for a long time. :)

More chiffons baked to be given away... purple sweet potato (left) orange (right)

Some of you may find it hard to find purple sweet potatoes. For those living in the west side of Singapore, I bought it from the wet market at Blk 505 Jurong West. Ask the vegetable stall owner for purple ones cos I also cannot tell which one is purple inside. This is one of the variety (below).

Purple Sweet Potato Chiffon Cake 紫薯戚风蛋糕

Ingredients (makes one 22cm chiffon tin, half the recipe for 16cm chiffon tin)

4 egg yolks
30g sugar
1/4 tsp salt
60g vegetable oil
70g coconut milk (I use fresh milk)
70g purple sweet potato, steamed and mashed
100g cake flour
1/2 tsp baking powder

4 egg whites
100g sugar
1/4 tsp cream of tartar (I omitted)

120g purple sweet potato, steamed and diced


1. Whisk egg yolks, sugar and salt until the sugar dissolves.
2. Gradually add in vegetable oil, followed by coconut milk. Add in mashed purple sweet potato, mix well.
3. Fold in 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. Lastly, add in diced purple sweet potato.
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 adapted from: Fruity Cakes 鲜果蛋糕香 by Alex Goh

Saturday, October 01, 2011

Aspiring Bakers #12: Traditional Kueh (October 2011)

Hello to all Aspiring Bakers Family members and members-to-be!
I'm back hosting Aspiring Bakers #12!

I have asked everyone to decide the theme for this month and received many good suggestions. They will all be taken into consideration. Another good news is the future themes will not be restricted to baking only as we will also have cooking-related themes. :)

Back here. The theme for this month is "Traditional Kueh"!

I understand why it is so popular. For most of us, they are our favourite local delights for breakfast and snack times. From steamed carrot cake, pumpkin kueh, yam kueh to png kueh, soon kueh, chwee kueh and ang ku kueh. I also like to include chee cheong fun, fatt kueh, mian jian kueh and many others too.

Besides Chinese kueh, I'm sure you also like all the malay and nyonya kueh which most of the time uses coconut, coconut milk, pandan leaves or gula melaka. I'm not too familiar with nyonya kueh, I only remembered I always eat steamed kueh lapis peeling layer by layer. Kueh tutu is one of my favourite too!

Do make some and share your recipes with us. I look forward to your active participation and support for this event!

Who can join?
Everyone! (if you do not have a blog, just send me a photo and recipe of your bake/dish)

How to join?

Step 1 :
Make traditional kueh (kuih), can be any chinese or malay/nyonya kueh, in the month of October 2011.

Step 2 :
Post it on your blog between 01 October 2011 and 31 October 2011.
Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book too.
Any entries that are posted outside the date range will not be accepted.
Any entries that do not include a recipe or link to the original recipe will not be accepted too.

Step 3 :
Please mention that you are submitting your post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker and provide a link back to this post HERE.
Entries will not be accepted if the above is not included.

Step 4 :
Email to in the following format:

Your name or nickname:
Your blog name: (omit this if you do not have a blog)
Name of your bake/dish:
URL of your post:
URL of your photo (one photo for each entry):
(alternatively, you can attach your photo in your email, preferably less than 500kb).

Please use "Aspiring Bakers #12" as your email subject. You may submit more than 1 entry.

The roundup will be posted on 01 November 2011.

If you are interested to find out what's on the previous Aspiring Bakers #11: Mid-Autumn Treats (September 2011) entries, hosted by HHB of Happy Home Baking, see the roundup HERE.