Mid-Autumn Goodies

Black Bean & Pandan Paste

Mini Chocolate Coconut mooncake

Guilt Free Chocolate Layer Cake

I adore cakes and yet I am wary of the calories that comes with it. So, of late I have been baking low sugar, low carb, low fat sometimes gluten free as well. This cake really amaze me....it's tender, moist and taste as yummy as a normal cake. To enhance it further I made a low fat cream cheese tofu frosting.

Mooncake 3 Tier Fillings

I thought I'll try out something unconventional for this year mooncake. So, instead of having one type of fillings why not combine them.  The 3-tier consist of red bean paste, coconut and pandan paste. Somehow or rather, I still find it on the sweet side even though I've opted for the low sugar paste.

Purple Sweet Potato Bun

Pak Thong Koh

This is the first time that I've tried making this and I was surprised that it turned out so well. Initially, I wanted to make Honeycomb cake or kueh than I came across a simple recipe for "Pak Thong Koh"  and it caught my attention. Simple ingredients and very easy steps to follow.  Too anxious to taste it that I've forgotten to take a picture of the texture when I cut it.  It has a beautiful honeycomb like appearance.  Instead of water I substituted with coconut milk, it enhances the flavour and the aroma.

Soy Honey Loaf

I bought a packet of organic soy flour some time ago and didn't have the time to do anything with it.  Then while I was browsing thru the net, I came across this recipe which caught my attention.  It's simple enough and as I have all the necessary ingredients at hand, I got right down to it straight away.  I was surprised, that it turned out so well.

No-Bake Mango Cheesecake

Perfect.  Got it right this time.  Not familiar working with gelatine, took me some time and expensive trial and error to succeed.  Nevertheless, it's well worth it.  Taste yummy, looks good , very happy with it.

Flaky Mixed Nut Pastry

Wholewheat Rye Bread With Flexseed

Black Glutinous Flour Coconut Bun

Rye Bread

Mixed Nuts & Pandan Lotus Paste Mooncake

Sweet Corn Loaf & Butter Loaf

Oreo Orange Cheesecake

Ham, Cheese & Vegetables Rolls

Baked Pork Bun ("Chang Pau")

Aromatic Pork bun.  Most satisfying bun I've ever made.  The texture was simply perfect, exactly what  I've been trying to achieved. It keep very well in the freezer all you need is to thawed for 30mins and wrap it with foil, put it in the oven for 20mins to warm it.  It comes out as good as the day you baked it.

I love making bread and I must admit that there are times when I find that some recipes just did not yield this kind of texture even when I followed it to the dot.

Mango Swiss Roll

I love swiss roll cos' they are so light and you can come out with so many variations. Haven't been making them for quite a long time.....so I thought I'll do a refresher course as I have some lovely mango in hand.

Salted Egg Lava Pau

I've tried out this recipe twice and it wasn't successful, I've finally got it right. The fillings does look like lava oozing out from the soft pau. Very fragrant and taste lovely although I  find it abit too sweet for my taste bud, will try to reduce the sweetness on my next attempt. Still room for improvement on the shaping

Rustic No-Knead Bead

This is truly a very easy bread to make, what you require is "Patience".  The proofing time is about 15 hrs to 18 hrs. but with our local temperature we probably don't need that long.    It's really amazing that without any kneading, just a few fold here and there,  it could yield such a lovely bread.  Wonderful aroma and the texture is so spongy even after two days. To crisp it up just leave in the oven for 30mins or so.