Wednesday, June 27, 2012

Barbeque Baby Back Ribs

I am so extremely happy to have finally found the best barbeque ribs recipe.  It is super moist and fork tender.  All you need is couple of already in the pantry ingredients and about 3 hours of your time.


Garlic powder
Brown sugar
Seasoned salt
A slab of baby back ribs
Barbeque sauce


Preheat oven to 300 degrees. In a glass baking dish line with foil. Tear off a piece of aluminum foil big enough to enclose the ribs. Spray each piece of foil with vegetable cooking spray. Sprinkle and massage the ribs liberally with all the ingredients except the sauce and place it in the foil.

Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add sauce and put under broiler until top is charred.

Monday, June 18, 2012

Chocolate Chiffon Cake

Made this cake for father's day and frosted with white chocolate whipped cream. Topped with some strawberries.  The only mistake I did with the frosting was..that I added the chocolate to the whip cream while still warm because I was in a hurry and thus you can see the very soft and melting away frosting.  But despite all, the cake was moist and delicious :)

Source: All recipes


1/2 cup Hersheys dark cocoa powder
2 tablespoons instant coffee
3/4 cup boiling water
1 3/4 cups cake flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
7 eggs, separated
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar

  • Preheat the oven to 325°F (I set my convection on at 150°C) and place the wire rack at the lowest slot. In a bowl, combine cocoa powder, instant coffee and boiling water until smooth; cool for a minimum of 20 minutes 
  • In a large mixing bowl, combine flour, half the sugar, baking soda and salt. Add in the oil, egg yolks and vanilla. Mix well and then add the cocoa mixture; whisk until smooth. In another mixing bowl or a stand mixer, beat the egg whites and cream of tartar. Add in the other half of the sugar gradually and beat until stiff peaks form. Fold in 1/3 of the meringue into the egg yolk mixture and mix well. Gently fold in the rest of the meringue without overmixing.
  • Pour batter into an ungreased 10-inch tube pan. Bake for 60-65 minutes or until a cake tester inserted into the middle comes out clean. Invert pan to cool completely before removing it from the pan. Top with icing sugar prior to serving or decorated with whipped cream.

Friday, June 15, 2012

Kek Alunan Kasih ( Waves of Love Cake)

I just made this last week and forgot to post it.  Its a simple buttercake but with just little details, it transformed into something beautiful. This cake is just as delicious without any frosting.


250g Butter
1½-2 cup Sugar (I used 250g)
5 Eggs
1 tsp Essence Vanilla
½ cup Fresh Milk
2½ cup Flour (I used 270g) + 1 tsp Baking Powder
Cocoa Powder


  • Beat butter & sugar until white & fluffy.
  • Add in egg one by one while beating.
  • Add in  vanilla essence, milk & mix well.
  • Mix in flour gradually until combined.
  • Divide into two portions. Color as you please.
  • Spread 1/2 of green portion into a lined & greased tin.
  • Sift cocoa powder on top until evenly covered.
  • Spread 1/2 of the pink portion carefully & avoid messing up with the cocoa layer.
  • Repeat with the remaining batter.  The top layer should be left plain.
  • Bake for about 55 minutes.

Thursday, June 14, 2012

Ladies Day Out Cake

I just baking so much that I sometimes make random cakes for friends. It was such a delight to have two of my friends to come over for a day out and I made this for dessert. This cake takes a little extra time to make because the eggs need to be separated and folded in carefully which makes this yellow cake on the slight fluffy side but not too fluffy as a chiffon. This is a very nice cake for birthdays and special occasion.

Source:  Make Fabulous Cakes


2 1/4 cups cake flour
2 tsp baking powder
1/2 tsp salt
1 cup butter
2 cups  sugar
4 egg yolks
2 tsp vanilla
1 cup milk
4 egg whites

  • Preheat the oven to 350 degrees; and line and grease two 9" round or one 12" cake pans.
  • Sift cake flour, baking powder and salt.
  • In another bowl with a mixer, cream butter and sugar together for about 2 minutes. Add egg yolks one at a time, mixing it in after addition of each. Add in the vanilla.
  • Stir the flour mixture alternately with milk, beginning and ending with the flour mixture. Scrape down the sides and beat for another minute.
  • Beat the egg whites in another bowl until soft to medium peaks. Make sure bowl and whisk are clean and grease free. Fold half the egg whites to the batter. Then fold in the rest of the egg whites.
  • Pour batter in prepared cake pans and bake for approx. 45 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger.
  • Let the cake cool in pans for about 10 minutes. Loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting.  Decorate with buttercream frosting.

Thursday, June 7, 2012

Cookie Recipe (Peggy Porchen's Simply Spectacular Cakes n Cookies)

This is another cookie recipe that is just so awesome.  It did not spread out when it baked and tastes wonderful. I just added some lemon zest to give it a little lemony taste.


1 3/4 sticks unsalted butter, softened
1 cup sugar
1 large egg, lightly beaten
3 cups flour, plus more for dusting

Optional flavors

vanilla cookies, add vanilla bean
lemon cookies, add lemon zest
orange cookie, add orange zest
chocolate cookie, replace 1/2 cup of all purpose flour with 1/2 cup unsweetened cocoa


  • In an electric mixer with paddle attachment, cream butter n sugar till softened and add chosen flavorings. Beat until well mixed and just becoming creamy in texture. Dont overbeat or cookies will spread during baking.
  • Beat in the egg until well mixed.  Add the flour and mix on low speed until a dough forms ( I just mixed with a wooden spatula)  Gather into a ball and wrap in a plastic wrap and chill for about 1 hour.
  • Place the dough on a floured surface and knead it briefly.  Use cookie cutters to cut out shapes and transfer to a cookie sheet and chill again for about 15 minutes.
  • Heat the oven to 350 degrees and bake the cookies for about 6-10 minutes until golden brown at the sides. Let cool in a wire rack.  Decorate with royal icing.

Wednesday, June 6, 2012



370ml water
red food colouring
490g glutinous rice flour
185g cooked sweet potato (mashed)
5 tbsp caster sugar
1 tsp salt
2.5 tbsp peanut oil
1-2 banana leaves, rinsed and wiped dry
oil for greasing
10g glutinous rice flour (to dust the mould)


350g mung beans
2 pandan leaves, knotted
150-175g sugar
4 tbsp peanut oil

  • Wash and soak overnight the mung beans
  • Steam the beans and pandan leaves in rapidly boiling water for 30-45min until soft and mushy
  • Blend the beans in a food processor
  • Combine the blended beans, sugar and oil in a wok
  • Stir continuously under very low heat until the mixture binds together and won’t stick to your hands
  • Leave to cool first before forming into compact balls that will suit the size of the angku moulds
  • Keep the rolled balls moist by covering with a wet tea towel

Or to make things easy I sometimes just stick the bowl of mung beans with some water in the microwave.  Cook till mushy. Then add the sugar and oil and cook in a wok to bind all together.

For the Dough

  • Add red colouring to water until it’s a deep red colour.
  • Measure out 370ml of this red-water mixture and set aside for use, discard the rest.
  • Mix all the ingredients together and knead, adding water bit by bit, until you get a smooth dough.
  • Keep the dough in its bowl, covered with a wet tea towel to prevent drying out.
  • Put a ball of filling in the centre and wrap skin over the filling, sealing the edges together.
  • Roll lightly between the palms to smoothen the surface.
  • Lightly dust the Angku mould with glutinous rice flour.
  • Flour your hands and dust the dough as well.
  • Gently press the filled ball of dough into the mould.
  • Knock mould against the table to dislodge the Angku and tap it out onto your hand.
  • Place Angku on a lightly greased banana leaf.
  • Steam over low-medium heat for 8-10 mins, or until the angku are a deep red.
  • Allow to cool, then brush lightly with oil so they will not stick together.

Monday, June 4, 2012

Red Velvet Cheesecake

Cake in the fridge.. :)
I saw this awhile ago in a friends blog.  It sounded interesting and last week I went to the Cheesecake factory and saw that they had this one in their dessert menu so I went ahead and gave it a try.  It was too good :)  So, since it was my friends anniversary I thought I would surprise her by making this cheesecake.  I baked the cheesecake two days ahead and refrigerated it.  The day before making the cake I made the red velvet and refrigerated it so that it gets a little firm.

The recipe I used for the red velvet is from Martha Stewart's cupcake book, halved the recipe. Cheesecake recipe is from Baking From My Home To Yours by Dorie Greenspan.

Cake insipired by I-heart-baking.blogspot