Archive for October, 2008


Steamed Rice Cake

October 21, 2008

Another one of my “hop back to traditional goodies” post 😛 These certainly brings back memories! Yum! Was suppose to purchase Glutinous rice flour to make more Ang Koo Kueh, but by mistake, Mummy bought 2 packets of Rice Flour!

Since i have 2 packets on hand to play with, i started to hunt and for recipes, and spotted this on <Chow Times>

1st thought >> “Must make!”

2nd thought >> “Must eat them with that orange-colored sugar”

LOL, i seriously dunnoe what is the name of this sugar. =X anyone able to help here? 😛

I had mine together with some sweet coconut fillings as well =D

Only regret is that……….

i should have made some in pink! :X


Buttermilk Country Cake

October 12, 2008

Ran out of cereals this week, and yet to purchase more for breakfast 😛 with a 2Litre bottle of fresh milk sitting in the fridge, i decided to make use of it to make something~ *wink*  Ran through the list, and set my heart to bake this cake by Aunty Yochana! 😀 the name of this cake makes me hungry~ country-style cake? must be something traditional and yummy! 😛

Supposed to bake this in round cake pan, however with my chiffon pan just within reach, i decide to be lazy for now. 😛 Comparing mine and aunty yochana’s, mine seems to have a darker crust. same temperature and time, i guess either my oven temperature is higher than it supposed to be or baking in a chiffon pan caused the cake to brown ahead of time. :X But surprisingly, the cake turned out really soft and moist! love it this way, nice crumbs on the outside, soft and moist on the inside. DELICIOUS!

Made my own buttermilk, by adding 1 tablespoon of freshly squeeze lemon juice to the milk. added the lemon zest to the cake as well 😛 gives a refreshing taste in every bite. Interested in getting the recipe? Visit <aunty yochana’s> wonderful blog! or here~ 😛

80g egg yolks (about 4 small sized egg yolks)
160g buttermilk (i used, 160g low fat fresh milk + 1 tablespoon of fresh lemon juice, set it aside for 10mins before use)
5g vanilla (1 tsp) (replaced with 1 tsp of vanilla extract)
200g sifted cake flour
200g sugar (reduced to 100g)
15g baking powder
1/8 tsp. salt
120g butter

1 whole lemon zest (optional)


  1. Preheat the oven to 175 Degree C.
  2. In a bowl, lightly combine the yolks with 40 ml. of the buttermilk.
  3. In a mixing bowl, combine all the dry ingredients and mix on low speed for 30 secs to blend.
  4. Add the butter and remaining buttermilk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 2 mins. to aerate and develop the cake’s structure.
  5. Gradually add in the egg yolk mixture and beat for another min.
  6. Pour batter into an 8″ round pan and bake for about 50 to 60 mins. or till skewer inserted comes out clean.
  7. Let the cake cool in the pan on a rack for 10 mins then invert the cake onto a cooling rack and leave to cool completely.

GOooooooood! I am so satisfied after baking this cake~ 😛 Thanks Aunty Yochana!  *munch* i am glad i tried this recipe + adding the lemon zest makes this cake so refreshing~ KEEPER!

– .: Baker Lee :.


Paper-Lined Sponge Cake

October 12, 2008

Typically found in traditional Chinese bakery, paper-Lined sponge cake is a Chinese style sponge cake which have a rich egg taste, baked in a paper cup/ muffin cup lined with baking/greaseproof paper.

Spotted this wonderful Recipe from Baking Mum/HugBear’s Blog and has been on my to-do list for a long time 😛 For this period of time, i’m in a “Retro/oldies” mood, been doing alot of traditional bakes, kuehs and all… Therefore i decided to make these…. I’m really AMAZED by the results! such simple ingredients…. simple steps…. and best of all AMAZING results! Check out the texture of the cake!

*float around* i love the texture of this cake! so yummy, taste really good on its own. Lined in paper makes it really easy for consumption as well. U should all try this! 😛 Visit <HugBear’s Blog> for the recipe and all her yummy goodies or get it here!

4 eggs
100g cake flour
100g castor sugar
12g spongecake stabliser
25g milk
90g melted butter (reduced to 50g, As i ran out of butter :P)


  1. Put all the ingredients except the melted butter into a mixing bowl.
  2. Beat everything on high for at least 7 mins until ribbon stage. This means that if you use your whisk with batter to write an “8” on the batter won’t sink in but will appear visible for a while. This will be the right constitency for your batter.
  3. Add in melted butter at this stage and mix in thoroughly.
  4. Line some waxed papercups with baking paper.
  5. Pour batter into the lined cups abt 3/4 full and bake it in a preheated oven at 190C for about 20 mins. When done, remove the cake from the cup immediately and leave it on wire rack to cool.

Even with the fats reduction, the cake still turns out really soft and YUMMILICIOUS! KEEEEEEEPER! Thanks HugBear! 😛 Loved it!

– .: Baker Lee :.