Cempedak Butter Cake

Ingredients

2 eggs

150g cempedak flesh

120g cake flour

140g softtened butter (salted)

100g castor sugar

1/2 tsp vanlla

Directions

• in a bowl, whisk butter and sugar till pale and sugar are dissolved
• add eggs and vanilla till well combined
• fold in the flour
• finally add in the cempedak... can leave some bits on the surface of cake
• bake in a pre-heated oven at 170°C for 60 to 70min till skewer comes clean
• cool for min 10mins and remove from mould

Foodnote: Been wanting to eat cempedak butter cake. Saw cempedak at NTUC so I quickly grab it. Also I have cake flour that I need to clear... so just nice lah. Really happy to finally satisfy my craving. So soft and fluffy... a bit sweet maybe because of the cempedak or should reduce the sugar next time. Also my mould is too big lol... should have used the round one which is smaller. I just chopped the cempedak instead of puree because I want to really taste fresh bits when I eat.

The cake is even nicer the next day... so moist. I also kept the seeds and boil it for 30mins with a pinch of salt the next day. Been a long time since I ate cempedak seeds and it tasted so wholesome. Just need to peel off the outer skin and clean the brown inner skin as much as possible... but it is ok to just eat it too. 

I googled for benefits of eating cempedak seeds...

• prevent depression
• improve cells
• improven body metabolism
• increase body immunity
• increase energy
• maintain healthy weight
• maintain stronger heart
• prevent joint pains
• improves digestion

Chapathi

Ingredients

200g atta flour

pinch of salt

2 tbsp olive oil

3/4 cup water 

Directions

• add olive oil, salt and flour in a bowl and mix with hand
• add water bit by bit till soft dough is formed (might not need to add all)
• form into a ball, cover with olive oil and leave to rest for at least 30min
• divide equally into 8 pieces and round each ball
• pre-heat non-stick pan
• on a generously floured surface, roll each dough as thinly as possible
• cook each chapati on both sides till fully cooked
• keep wrapped in towel or in covered bowl to keep it soft

Foodnote: I love chapati so I finally bought atta flour from Sheng Siong. This time I tried the Anarkali Gold Atta flour. Making chapati is easy compared to roti prata and very satisfying to eat. Cousin gave me minced meat which I cook into curry. I ate 3 pieces chapati with the curry because I am greedy lol. Will keep the rest either to eat with balance curry or make wraps with it.

Next time I will try this. Will brush the cooked chapati with ghee and also will use one of my old tiffin box to store the chapati.

Plain Waffles

Ingredients

Dry

225g AP flour

60g corn starch

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

Wet

3/4 cup vegetable oil

1 cup yoghurt/buttermilk

1 cup milk

2 eggs

2 tsp vanilla

3 tbsp sugar

1 tbsp honey (optional)

Directions

• in a bowl sift and mix all dry ingredients together using a whisk
• in another bowl, whisk wet ingredients together in the above order
• pour wet ingredients to dry ingredients and mix till no lumps available
• pre-heat waffle iron and bake till golden and crispy

Foodnote: Recipe from here. I love waffle and am looking for simple recipe. Tried this recipe, added honey since it is not sweet and tried my new manual waffle maker. It yields nicer waffle than my Kenwood, only that I have to manually flip the waffle maker. End up with 6 pieces. Ate 2 and the rest will be kept frozen for other days. When I want to eat, I can just pop it in the air fryer for few minutes... make scramble eggs + salad to have good delicious meal!

Eggless Chocolate Banana Cake

Ingredients

2 ripe bananas

180g sugar

1 tsp vinegar

120ml oil

1 tsp vanilla

262g all purpose flour

45g cocoa powder

120ml water

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

nuts as needed

chocolate chips for garnishing

Directions

• mash bananas and sugar
• add oil, vanilla, vinegar and whisk till combine well
• sieve in flour, cocoa powder, baking powder, baking soda, salt and mix well
• add in water and mix again
• add in chopped nuts and mix gently
• pour batter into baking pan and sprinkle chocolate chips
• bake at 180°C for 40-60min (till skewer comes clean)

Foodnote: Since I have all the ingredients, including frozen bananas, I decided to bake this. Found recipe from here. I added almonds and 2 1/2 bananas just to clear it. Process is very easy since I don't need to use mixer. Baked 2 cakes since I have 5 frozen bananas. One is to gift my brother since he is gifting me a 4kg garoupa.

2nd cake I added shredded carrots leftovers hehe. It is so yummeh... taste like fudgy brownie.

Easy Creamy Coleslaw

Ingredients

cabbage

purple cabbage

carrot

Japanese mayonnaise

apple cider vinegar

white pepper powder

honey

condense milk (optional)

Directions

• shred cabbage, purple cabbage and carrot into a large bowl
• in another bowl, mix mayonnaise, acv, pepper, honey and condense milk to taste
• mix all ingredients together and keep refrigerated

Foodnote: Bought shredded veggies to eat with peanut sauce given by my cousin but decided to make coleslaw with the balance. This is just a basic recipe but still tasted so good to me. Original recipe added dijon mustard but I just use whatever I have on hand. Added condense milk because that is what I have it in the fridge and I want a creamy coleslaw. Will make this more often. Can just keep it refrigerated and munch whenever I feel lazy 😅

Kue Pukis

Ingredients

2 eggs (room temperature)

175g sugar

250g flour

1/2 tsp vanilla essence

100g melted butter

yellow colouring (optional)

370ml warm coconut milk

40g condensed milk

1 tsp instant yeast

toppings: chocolate rice or cheese etc.

Directions

• in a bowl add eggs and sugar... beat in high speed till creamy and sugar is dissolved
• add vanilla, sifted flour, yeast, condensed milk and warm coconut milk
• blend till all ingredients are well combined and smooth
• add in the melted butter and blend again till fully combined
• finally add yellow coloring
• cover the bowl (cling wrap or wet towel) and let it rest for 1hr
• after 1hr the mixture will thickened... mix using a spatula
• pour into measuring cup so it will be easier to pour into teflon mould
• heat teflon in very low heat and brush lightly with butter
• pour batter into 3/4 full into each cup and cover 
• only fill the middle cup after 2min as it will cook faster
• while half cook (2min), sprinkle chocolate rice and cover again
• cook till bottom is light golden brown

.

Foodnote: Have always wanted to try this... even though the name of the kueh is errr weird ahaha. It tasted nice and turn out soft and fluffy. Very easy to make so I will make this more often. In fact I made it again but this time using rainbow hearts sprinkles because I don't have chocolate rice and don't want to buy it hehe. I think it looks so pretty... 

Recipe yields: 20pcs

Sourdough Breads

1. Cheese + Jalapeno
2. Cranberries + Mixed Citrus Peel + Almonds

• Murasaki Botan Japanese unbleached flour
• 74% hydration (224g instead of 210g water for each bread)
• 3hr bulk fermentation

Foodnote: Very nice, soft and good crumbs. Dough is easy to handle and feels good. First time trying cheese + jalapeno and it turns out nice. Smells like pizza but bread is flatter perhaps due to the inclusions. As usual, dry inclusions turns out very well. Happy with both breads.

Baguettes (Poolish)

Ingredients 

Poolish (night before)

1g instant yeast

125g warm water

125g bread flour

Dough (next morning)

300g bread flour

5g salt

1g instant yeast

140g warm water

Directions

• mix poolish ingredients and let it sit overnight in a covered bowl at room temperature
• poolish should be very bubbly the next day to indicate active yeast
• add water to the poolish and mix in the dry ingredients
• let the dough sit in the bowl covered for 10min
• stretch and fold the dough 4x at 10min interval
• let it proof for 1hr
• punch down the dough and divide into 3 equal parts
• fold and roll each dough and rest for 15min covered in damp cloth
• shape the dough into baguette and transfer to baguette tray
• let it rest for 1hr covered with damp cloth
• meanwhile pre-heat oven to 240C
• score the baguette, spray with water and bake for 20-25min till desired color (add ice to bottom tray to create steam. Remove ice tray after 10min. Reduce the temperature to 200C at 15min)
• let the bread cool fully on a wire rack before slicing

Foodnote: Love baguettes and going to keep trying to find good recipes. Trying this recipe. This is a good recipe. Dough is easy to handle and steps is very clear. I still need to improve on my shaping and scoring but overall this is good. The smell of baking bread is always so good. Will definitely make it again... perhaps maybe I divide the dough into 4? Make the baguette skinnier 😊

The poolish makes the bread soft and really yummy nom nom nom... Will stick to this recipe for baguette for now. Might try to add diastatic malt next time.