Archive for July, 2008


Snow Skin Lotus Paste Mooncake

July 26, 2008

*Drum Roll* Introducing my very 1st homemade moon cakes! 100% homemade! Homemade snow skin with <homemade lotus paste>! 😀 I must say, it is pretty fun to make these lil ones! The only fuss will be the cooking of lotus paste, other than that, the rest is like ABC.

Ordered this mooncake mould from Elyn of Shop and Bake sometime back… received them in May and have been wanting to try them out! Been putting the thought on hold as It just seems too early to welcome Mid-Autumn Festival!

Recently, both Ling and I have been doing some “research” for recipes to try out, Yummy recipes from Aunty Yochana such as <this> , <this> , <this> and <this> really excites me! Before venturing into these “high level” recipes, i decided to start simple… 🙂 so here it is… a simple plain snow skin with lotus paste.

(makes 10 x 5.2cm diameter mooncakes)

Snow Skin

100g Koh fun (commercial fried glutinous rice flour)
70g Icing sugar
30g Shortening
120g Cold water


300g Lotus Paste
50g Melon Seeds


Snow skin

  1. Sift Koh Fun and Icing sugar into a mixing bowl.
  2. Rub shortening into the flour mixture.
  3. Gradually mix in cold water till a soft dough forms.
  4. Scale and weigh 30g per portion for each mooncake. (According to the size of your mooncake mould.)


  1. Mix together lotus paste with melon seeds
  2. Scale and weigh 40g per portion for each mooncake filling. (According to the size of your mooncake mould.)


  1. Wrap each portion of filling with a portion of snow skin.
  2. Press into mooncake mould.
  3. Knock out and chill before serving.

Pretty impressed with the soft texture of the snow skin *yum yum* shall update on the texture of the snow skin after a few days. And for the mould… just like what Elyn promised! It is sooooo easy to use! 😛 no knocking or banging… 1 Word, NICE! 😀

*UPDATES* the snow skin stays soft for up to 5 days! 😛 i stored mine in a container and pop it into the fridge. the skin tasted soft even after chilling. can be consumed immediately out of the fridge unlike some snow skin which tasted kind of hard.

– .: Amanda :.


Homemade Lotus Paste

July 26, 2008
Homemade Lotus Paste

Homemade Lotus Paste


200g Lotus Seeds
180g Sugar (personally not a fan of paste that’s overly sweet, reduced it to 120g)
160ml Peanut oil (I Opt for healthier option, reduced to 100ml of Olive Oil)
1 Tbsp Honey
1 Tbsp Condense milk
1/8 Tsp salt


  1. Soak Lotus Seeds with water and allow it to rest for 20 mins.
  2. Drain and discard water from Lotus seeds. Pour in hot boiling water and cover it for 30 mins.
  3. Wash away lotus seeds skin and remove green centre then cook seeds with water till soft and tender.
  4. Blend the lotus seeds till smooth.
  5. Heat up a wok/pan, melt half the sugar until it turns golden brown in color.
  6. Pour in blended lotus seeds, remaining sugar, oil and salt.
  7. Cook over medium flame, stirring all the time until the lotus seed paste thickens.
  8. Stir in honey and condense milk. Continue stirring till paste leaves the side of the wok/pan.
  9. Cool before use.

Orange Chiffon Cake

July 5, 2008

Orange Chiffon Cake

Time flies indeed… so quickly… that it seems impossible… okie~ This is my 100th post! and yes, i have not been posting… cant seem to find enough time for myself, let alone bake or cook! =/ somehow i’m enjoying this buzzing around and unknowingly…. it has been 5 weeks since i started work! 😛 yea… no longer the University Undergrad with the privilege to skip or be late for lectures *cover mouth* But a responsible young working adult, that reports to work On time (i try to!) and leave NOT on time. >.<

Decided on making a chiffon cake for my 100th post, they might seem plain and simple…. and may seem boring and standard, but inside, it can be flavorful. To make a successful chiffon cake it is not that easy as well! This orange chiffon cake is a recipe shared by Florence of <Do What I Like> and Florence claims that this recipe tasted better than the ones Bengawan Solo sells! 😛

Orange Chiffon Cake


(21cm Tube pan)
115g Cake Flour
3/4 tsp Baking powder

85ml Warm orange juice
Finely grated zest of 1.5 large orange

5 egg yolks + 30g castor sugar + Salt 1/4 tsp
5 egg whites + 50g castor sugar + 1/2 tsp cream of tartar

60ml Corn oil
1/2 tsp Vanilla essence or 2 tsp Rum


  1. Sieve flour and baking powder.
  2. Whisk egg yolk, sugar and salt until creamy and light in colour.
  3. Add in corn oil, warm orange juice and rum. Mixed well.
  4. Fold in Flour mixture, followed by Orange zest.
  5. In another mixing bowl, Beat egg white with electric beater until big bubbles formed.
  6. Add in Sugar gradually and beat till soft peak.
  7. Add in cream of tartar and beat till stiff peak.
  8. Fold 1/2 of the egg white mixture into egg yolk and flour mixture. Gently fold till combined.
  9. Fold in the remaining egg white mixture and gently combine.
  10. Bake at 175C for 45 minutes or until cooked.
  11. Invert the cooked cake during cooling process.


Never tasted Bengawan Solo Orange chiffon cake, therefore i’m in no position to judge! but… it is indeed soft, fluffy and delicious! 😀 My mum loves it! I personally felt that is something healthier compared to pandan chiffon cake :p and yes… the whole cake was consumed in 3hrs! =X

– .: Baker Lee :.


6th Year Anniversary!

July 5, 2008

with Ling…
my close pal, buddy, sister and….
Bento Maker! 😀


*gasp* yes, July 2008 marked the 6th year of our friendship! 😛 It was way back in July 2002 when i 1st get to know this wonderful, strong, confident, petite and sweet lady. I remember clearly that she is the very 1st person i got to know among my 2nd year’s classmates and we had our very 1st lunch together in ITAS canteen (one of Temasek Polytechnic’s canteen) *laugh* Thinking back… I spend most of my time in my 2nd and 3rd polytechnic years running to and hanging out with my 1st year buddies(Aishi, susee and JJ) and their new classmates 😛 I just love them so much i guess!

Our friendship blooms from causal friends to close buddy r/s only after graduation from polytechnic. *laugh* Ling is like a pearl to me~ started small…. from a lil grain of sand 😛 and as i get to know her over the years, i am proud and glad to be able to discover the beauty and glory of this lady. someone i can relate to, share thoughts and she will be able to understand and give unbiased and knowledgeable opinion. Check out my buddy with our yummy Dessert! 😛 –>

Ling With Baked Apple and Rhubarb Pie

To “celebrate” this special day, We called for a simple dinner at Aerin’s 🙂 Been eyeing on this place for sometime… Lovely, cosy, comforting dining experience by the fountain…. charming location to hang out and do some people watching 😛 Feel free to check out their bright and delicious looking <<menu>> The following are some of the items we ordered off the menu… Prawn Poppers, Chicken Cacciatore and Baked Apple and Rhubarb Pie.

Prawn Poppers

Both of us enjoyed the homemade tartare sauce which comes along with the prawn poppers… yummmm and also the nice crunchy prawn poppers, which turns out really good. Clean, simple, fresh and doesn’t leave u with the “oily” taste.

Chicken Cacciatore

Chicken Cacciatore, basically contains boneless chicken with a mixture of vegetables, such as onions, asparagus, capsicums(red, green and yellow) slow-cooked in tomato based sauce… in short a stew?

Baked Apple and Rhubarb Pie

Save the best for last? OHHHH YEA! Baked Apple and Rhubarb Pie *drool* this is soooooooooo good! It is definitely worth the wait. Freshly Baked upon order…. YUM! When this baby is being served, the nice buttery aroma from the puff pastry fills the air….. And check out the Vanilla ice-cream on top of the pipping hot pie… can u see those lil black spots? YUP! made with Vanilla Pod! 😀 GOSH~ creamy and delicious! The combination of crispy puff pastry crust + creamy cold ice-cream and pipping hot sourish sweet apple and rhubarb fillings is something i willingly pay 12bucks and go back for! 😀

Me with baked Apple and Rhubarb Pie

Raffles City Shopping Centre
252, North Bridge Road
#B1-11/12 Singapore 179103
(65) 63372231

– .: Amanda :.