Gula Melaka Ogura Cake

This is the 3rd cake I’m doing this week. Bf’s colleague raves about it and they always ask for more. So since I’m on a mission to clear as many things as possible in the house before it goes bad, why not make something everyone likes and to practice my cake skills after not whipping up cakes for quite some time. 🙂

I got the recipe from a lady I met through a baking forum. I’ve not changed anything from the recipe, except perhaps the baking time. I’ve extended the 150C baking period from 30 mins to 40 mins (20mins without aluminium foil tenting, and 20 mins with aluminium foil tentage). I’m really pleased with the results, and I can’t wait to send this off to the bf’s colleagues.  🙂 

Japanese Cheese Cake 

Baked these quite some time back, and only found a little time to write about it now. 🙂 I’m not so pleased the top got a little darker than what it should have been like, but thankfully, the taste was not compromised. I love how spongey the texture was, and how light the whole thing is. 🙂

I got the recipe from a fellow baker from a forum. You can get her recipe here. 🙂 I made no modification, so I won’t be posting the recipe again, since it is exactly the same. Hope you have a good time baking these.

Tiramisu – Beginner’s Cake to Impressing People

Its Khoo’s birthday today, and I tried making Tiramisu for her. Now I know why these little desserts actually cost so much in shops. The ingredients are pretty pricey, but seeing my friend’s joyous face. That is priceless. 🙂 It took me quite some time to assemble everything, so if you are intending to try this out, leave about half a day to get this done. 🙂

For the cake, I used cupcake Jemma’s cake recipe. This is her video here. I used only 1 egg for the victoria sponge in two 5″ cake tin

After doing up the sponge, you have to brush it liberally with the coffee syrup using a pastry brush. Set aside for assembly later.

For the coffee syrup, mix 15ml kahlua/baileys + 1 tbsp hot water + 1 tbsp espresso instant coffee.

For the filling, I got the recipe from Smitten Kitchen I’ve reduced the sugar because I found it a little too sweet.

For the filling and frosting:
1 8-ounce (225 grams) container mascarpone
1/4 cup (25 grams) confectioners’ sugar, sifted
1 1/2 teaspoons (8 ml) coffee syrup
1 tablespoon (15 ml) amaretto, Kahlua/Bailey’s
1 cup (235 ml) cold heavy cream/whipping cream (I prefer whipping cream, because it is lighter)

To make the filling and frosting:
Put the mascarpone, sugar, coffee sugar, and liqueur in a large bowl and whisk just until blended and smooth.

Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.

To assemble the cake:
Place one layer of cake the right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper.  Smooth some of the mascarpone cream over the layer. Sprinkle cocoa powder over the top. Put the second cake layer soaked side down, over the filling. Soak the top of the cake with the remaining syrup. Top the cake with some mascarpone filling.

With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. Sift cocoa powder to cover the top. You can buy some lady fingers and press them into the sides for neater look, and tie it with a ribbon.

Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.

 

1 wok Stir Fried Beef 

This is probably the easiest dish made. Not to mention, its honestly good. The bf made this, and I’m actually looking forward to him making it for my family. We found the video on Tasty on Facebook. 🙂 *can’t seem to embed the video. 😦 *

Here’s how we made it:

Ingredients:

2 tbsp butter

4 cloves garlic diced

1 cup spring onion diced

300g beef cubes(marinate for 15 mins with 1 tbsp light soya sauce and pepper)

2 tbsp brown sugar

2 tbsp light soya sauce

250g angel hair pasta

 

Method:

  • Cook angel hair for 2 mins in a pot of boiling water (according to packet)
  • In a frying pan, melt butter
  • Fry garlic till fragrant
  • Add in spring onion and continue frying
  • Add in the brown sugar and soya sauce
  • Add in beef and fry briefly
  • Add in cooked angel hair and stir to combine.
  • Serve hot.

 

Kimchi Made Easy

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#throwback to some Kimchi made yesterday. I’ve been on a Kimchi making craze lately, as I found that it is not only cheaper to make, and pretty easy too. It’s a little time consuming, but hey, it’s really worth it. Colleagues, friends, and the Kimchi crazy BF loves homemade kimchi. They said its very much different from what we get outside. My dad was a little worried about the amount of Kimchi we have at home. Before he knows it, 3/4 of the 3kg kimchi made yesterday were repacked and given out. 🙂

I’ve tried a few different Kimchi recipes previously, but recently, I’m stuck to the recipe from Bear Naked Food. The result and taste so far has been good. I’m pleased with the compliments I’ve received from it. 🙂 If you would like to try it out, please find the recipe below

Ingredients:
1 large napa cabbage or “wong bok” (I just bought 1 big wong bok not caring about the weight)
1/2 cup salt

Kimchi paste:
1 cup water
3 tbsp rice flour or cake flour
2 tbsp sugar
1 knob ginger
10 cloves garlic – peeled
1/4 cup fish sauce
5 tbsp Korean red pepper powder (depending on your tolerance / taste. We like ours spicy)
Salty shrimp paste (optional)

Method:

Cut the cabbage lengthwise. Chop it up into bite size pieces.

Rinse the chopped cabbage in cold water and put them into a large plastic basin or bowl big enough to hold everything.

Sprinkle salt and gently toss them around to ensure each piece is well coated. Every 30 minutes, turn the cabbage over to salt. (From bottom to top)

Repeat every 30 mins. 1.5 hours later, rinse the cabbage in tap water 3 times to wash off the salt. Drain the cabbage and set aside. (Make sure there is no water left in the basin).

Boil the water in a small saucepan and add in flour. Once it comes to a bubble, add in the sugar to melt. The texture should be thick, smooth and shiny. Set it aside to cool. (This step is optional if you do not have the type of flour required. Instead, just boil 1/2 cup water and melt the sugar and set aside).

In a food processor, add in the fish sauce, garlic, ginger and onion. Blend till smooth. If you do not have a food processor, use a blender. (I used a garlic presser, and just mix everything together after mincing the ginger and garlic).

Place the cooled flour paste into a large bowl. Add the blended mixture, hot pepper flakes. Mix well.

Add the kimchi paste (few spoons at a time) to the cabbage and mix it up. 🙂 To protect your hands from burning & staining (red pepper powder is the major culprit), wear a pair of plastic or rubber gloves.

Put the kimchi into an air-tight sealed plastic container (BPA free) or glass jar. Press down to make sure no air is trapped in between the cabbage. Leave about an inch of space from the cabbage and lid. Leave it outside for approximately 3 days to ferment before putting it into the fridge. Start tasting it from day 2 onwards. Once it has reached your preferred taste, store it into the fridge.

Happy Kimchi making. 🙂

Easy Banana Cake

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If you are looking to make an easy banana cake that takes no longer than 15mins to prepare, no longer than 45 mins to bake, not sickeningly sweet, is moist and fluffy, then yup, just scroll on to get yourself the recipe and start baking. I’ve made this twice and I’ve got nothing but raves from the people who ate them, namely a really good friend of mine, and the bf. 🙂

The bf doesn’t really have a sweet tooth, but he scarfed down 1/4 of this cake, so yup I’m definitely making this again when there’s a party that I’m going to.

This recipe is taken from cupcake jemma’s youtube channel. She’s really awesome. So if you’d Like to have a step by step walk through for this recipe, do click on the link and watch her video. I’ve tweaked the recipe a little to fit my liking so. So it’s entirely up to you which you’d like to follow

Ingredients
150g butter
50g trehalose
50g castor sugar
100g brown sugar
2 large eggs
2 ripened bananas mashed
190g plain flour
1tsp bicarbonate soda

200g walnuts
1tbsp demerera sugar

Method
1) cream butter and all sugars except demerera sugar till light and fluffy
2) add in eggs one at a time and beat till combined
3) add in mashed bananas
4) add in sifted dry ingredients and mix
5) pour into lined 7 inch square tin or 8 inch round tin
6) top with walnuts and sprinkle the demerera sugar on top.
7.) Bake in 170C preheated oven for 45 mins on the middle rack.

Happy baking and happy eating. 🙂

Lactation fudge Brownies

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New stuff up for grabs? I need to start feeding mummies a different variety of lactation goodies before I’m labelled the muffin lady.

Basically lactation products can be made into anything and everything. I’ve even heard of lactation beehoon. The most important thing is to take in enough from the boosters for it to be effective.

These brownies are big enough like the muffins to allow an adequate amount of booster to be incorporated within 1 serving. Dense and fudge-like. These are so intense, it might just make your day. As we all know it, chocolate is a mood booster. 🙂 So start your day well happily, with more milk. Pair it with oats milk (very much recommended) for a delectable breakfast, or with some vanilla ice-cream (please do warm the brownies then) for some after dinner dessert. The combinations are plentiful. Need more ideas after you’ve received your brownies, drop me a pm over at http://www.facebook.com/marianisbaking . I’m always glad to offer more suggestions. To send you more pictures (stolen from pinterest) for inspiration. 🙂

Oatmeal Lactation Cookies

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Happy CNY everyone. 🙂 The cookies that you guys have loved so much are back but in another flavor. Taking out the white chocolate and cranberries, these cookies are still a big hit amongst everyone. Crispy, crunchy and not overtly sweet.

Like the previous cookies, these are small in size, which makes munching them as snacks a whole load easier. They are more of a sustenance to the lactation brownies or muffins mummies take to increase milk supply than a booster on its own. That’s not to say some mummies do not see awesome results from these on its own.

I’m really glad you guys loved the cookies and that so many have asked for more. I’m pleased to say these will not disappoint. Orders will resume soon, so do look out on the page http://www.facebook.com/marianisbaking for updates. There are giveaways from Merries and Friso as well for orders, so do keep a look out. 🙂

Marian

Power Packed Carrot Lactation Cuppies. (Dairy Free)

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I think by now, mummies who have been ordering my stuff knows that I’ve been constantly researching on the possible additional natural food items I can add into my muffins so that they can be even more effective. They can get better quality milk, they can have a better quantity pumped out.

I’ve been reading quite a bit on lactogenic food groups, and have been toying with the idea of adding as many stuff as I can in the muffins without it tasting weird, mummies can enjoy the moist muffins I’ve been producing, and best of all, to see results whilst giving in to their dessert desire.

So I have decided on trying out carrot muffins because seemed like the only muffin that allows me to throw a whole bunch of stuff inside without it turning oh so weird. The mummies who have had a trial run on these thought that these would turn out weird, with a funny carrot smell. Surprisingly, these turned out to be quite a hit among them, because firstly, it does not smell odd, and secondly, it is not all that sweet, though mind you, they are quite filling, considering the amount and types of things I’ve added in there. Thirdly, a few of them experienced a slightly increased incremental milk supply pumped out as compared to when they were having the chocolate chip lactation muffins. It’s an all win situation. To top it off, these are dairy free and soy free. Suitable for the mummies who have been asking me to come out with dairy free products.

So on top of the usual milk producing stuff that I throw in, I’m now introducing

  • Carrots
  • Nuts
  • Coconut oil

which have been believed to help with the quality and quantity of milk produced. Hopefully with these, mummies will be able to have a better time with producing milks for their tiny little ones.

Crispy Chocolate Chip Cookies

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Amidst the busy baking, I managed to spend some time with the little nephew last night to make some crispy chocolate chip cookies for his school today. Its supposedly “homework”, and boy was he oh so excited bout it.

I’ve never been one who liked cookies that were soft, except those from subway. Most soft cookies tasted “laohong” to me. Haha. Most of my friends loved crispy cookies as well. Very much like those from Famous Amos. I should think little kids too? So I proceeded to make these crispy chocolate chip cookies which happen to be a real hit amongst my friends and even customers who have ordered and reordered them.

For those who are interested, I’m sharing the recipe, because these are really good.
I took this from the kitchen magpie and modified it a little.

Ingredients
2 1/2 cups of flour
1 tsp baking soda
1 tsp salt
1 cup of butter, softened
3/4 cups of white granulated sugar
1/4 cup packed brown sugar
1 1/2 tsp vanilla bean
1 egg
2 cups of chocolate chips

Method
Cream together your butter and sugar until it’s light and fluffy. Add in the egg and vanilla and mix. Beat in the flour, baking soda and salt. mix in the chocolate chips with a spatula.

Use a melon scoop to scoop balls of cookies out Onto a baking tray with at least 1.5cm space. They spread. Press the cookies down slightly and bake them in a preheated oven at 170 degrees for 12mins or until golden brown.

Happy baking. 🙂