Sweet Coco Brownie

This will probably be my last post and my last bake of the year!


Initially,  I wanted to bake the brownie in Christmas Tree pattern (similar to Starbucks) and pass it to my close friends and colleagues. However, I found out that it’s too much work! Hahahaha, so I decided just to make 1 for my family instead. And even this slab of brownie, I procrastinated for about an hour before really move my butt to the kitchen and start preparing. (Hahaa! I am good at procrastinating.. LOL)

Well, the brownie is not that hard to make and my kid did most of the works and I am there going WAIT, WAIT, LET ME DO FIRST.. >.< I used Dark Chocolate Couverture for the brownie which made it a little chocolatey and I am not too sure if it is because of this, the brownie is a little too sweet although I decrease the sugar. (PS: It still goes VERY well with vanilla ice-cream).

I use the receipt from: Bear Naked Food


Ingredient (Cuts into 16 square pieces):

  • 250g)unsalted butter – cut into cubes
  • 200 g Dark Chocolate Couverture
  • 3 large eggs (60 g each)
  • 275g golden caster sugar (I reduced to 230 g)
  • 60g cocoa powder
  • 65g plain flour
  • 1 tsp baking powder
  • 120 g semi-sweet (50%) chocolate chunks (I’m using chocolate chips)
  • 1 tsp instant coffee powder 
  • A pinch of salt


  1. Pre-heat oven at 160°C/320°F.
  2. In a medium bowl, add in unsalted butter cubes 20171211_183356and dark chocolate and melt in microwave for 1 min. Add in instant coffee powder, stir well and set aside.
  3. In a large bowl, cream the sugar and eggs until it doubles the volume, pale and fluffy. Add in cooled chocolate mixture and fold gently with a spatula until combined.
  4. Sift in the cocoa powder, flour, baking powder, salt and fold gently until just mixed.
  5. Add in chocolate chunks and give it a final mix. Do not overmix or it’ll become dense.
  6. Pour into a 20 cm x 20 cm greased square tin lined with a non-stick baking paper.
  7. Bake for 40 mins. Pull tin out and gently shake it. If it wobbles in the middle, bake for another 5 mins.
  8. The top should form a shiny, papery crust.
  9. Let it cool completely in the tin before removing. Cut into desired squares and serve as it is or with a dollop of vanilla ice cream.




Chive Kimchi 부추김치

Did I emphasis how much I love Chives? I saw this Chive Kimchi (Buchu-kimchi 부추김치) from Maangchi’s website recently and I told myself that I AM SO GOING TO MAKE THIS! Omg, did I also mentioned that I went for Korean lesson at Ganada Lanugage Centre and I could read this 부추김치!!

I realised how easy it is to make this KIMCHI and I’m thinking if I’m going to make MORE different type of KIMCHI! Hahahah~ Stay tune ^^

I followed the measurement and everything other than the 부추 (Chives) which I think I bought lesser than a pound thus I ended up with lots of sauce~ Hahah!
Recipe (adapted from Maangchi)


  • 1 pound buchu (Asian chives a.k.a garlic chives) washed and drained20171202_204243
  • ½ cup fish sauce (or soy sauce for vegetarian version) – I used soy sauce
  • 1 tablespoon sweet rice flour (or all purpose flour) – I used all purpose flour
  • 1 tablespoon sugar
  • ½ cup Korean hot pepper flakes (gochugaru)
  • ½ of a medium-sized onion, sliced thinly (about ½ cup)
  • 2 tablespoons sesame seeds


  1. Cut the buchu into 2½ inch long pieces and put them in a large bowl. Add the fish sauce and mix by hand to evenly spread the fish sauce in the pieces
  2. Let it sit for 30 minutes, turning it over every 5 minutes.
  3. Mix sweet rice flour with 1 cup of water in a small pan. Cook over medium heat, stirring with a wooden spoon.20171202_204621
  4. A few minutes later when it starts bubbling, add sugar and stir for another minute.
  5. Remove from the heat and let it cool thoroughly. 
  6. Move the salty buchu into a strainer over a bowl so it captures any salty water drippings.
  7. There will be some salty liquid left over in the bowl. Add the cooled porridge and hot pepper flakes. Mix it well with a wooden spoon. CIMG2700
  8. Add onion, buchu, and the strained salty water drippings. Mix it all together gently.CIMG2701
  9. Sprinkle the sesame seeds.
  10. You can serve it right away with rice, or put it in an airtight container to eat later.
  11. If you want to ferment the kimchi, keep it at room temperature for a couple of days until it tastes a little sour, then put it in the fridge.

Here’s the finished product! ^^ My kid also joined in the COOKING!


Dumpling from SCRATCH

It’s kind of mind-wrecking when I started to make my own chives dumpling. Knowing how cheap and easy it is to make the dumpling, I was put off by how much those dumplings are selling outside. 50CENTS for a piece of dumpling without much chives! Hahahah.. T-T

I have been craving for chives dumplings for a while so I decided to make it (again) this time – making everything FROM SCRATCH with my KIDDO! Hahhaa.. I have already formed the production line in my head: HIM – rolling the dough to form the skin and ME – wrapping the dumplings.

(This time) I didn’t measure the all the ingredients, I just use estimation.. 😀 But according to the website measurement is as follows.
Recipe (adapted from thewoksoflife):

  • 7 cups all-purpose flour20171001_164323
  • 2 1/4 cups water
  • 1/4 cup vegetable oil
  • 1 1/4 lbs ground pork
  • 1 egg
  • 7 cups Chinese chives, chopped finely
  • 3 tablespoons sesame oil
  • 1/4 cup soy sauce
  • salt to taste

I added some Shaoxing Hua Tiao Chew for the extra taste


  1. Put the flour in a large mixing bowl. Gradually add the water to the flour and 20171001_151153knead into a smooth dough. (This time, I used a spatula to mix instead of my hand. Previously, I knead it using my hand and it all the dough ended up sticking on my hand). Cover with a damp cloth and let the dough rest for an hour.
  2. While the dough is resting, prepare the filling. Start by adding the oil to a small pot over medium high heat. Heat the oil for about 7 minutes and allow it to cool. This “cooking” of the oil is supposed to bring out a nuttier flavor in the filling. (I find that you could skip this step if you’ve added the sesame oil as the filling gets too oily – too oily for my liking)
  3. Once the oil is cooled, add the ground pork to a large bowl, along with everything else and you’re ready to go! (So here is what the dough looks like, after an hour of “proofing” the dough is ready for rolling – dough in white bowl in the bottom right picture)

Do ensure that you have your hand and table top full of the all-purpose flour as things can get really STICKY. You can see how diligent he is rolling the dough and he doesn’t even want me to help him with it.  After he roll the dough to a big circle shape, I will try to fit in AS MUCH ingredient as I could in the small thin skin and then wrap it up in a BAO shape (sorry guys that it comes in a BAO shape instead of those JIAO ZI shape as it’s easier to wrap as a BAO).

We just REPEAT the same step over till we finished all the ingredients and the dough. Leave the “JIAO ZI BAO” in the freezer for it to harden up before transferring it to ziplock bag (to save space).


We realized it is definitely CHEAPER and MORE ENJOYABLE to make our own skin but it’s more troublesome because of the rolling. However, my KIDDO enjoyed rolling than using pre-packed skin and I see us making more JIAO ZI using this “ROLLING” skin instead of pre-packed. 😀

If making everything FROM SCRATCH is too STICKY for you, you could click HERE for my post using pre-packed skin.

Till the next batch, we’re thinking to try making MANTOU..

Snowskin Mooncakes

I’ve always want to make mooncake and I’ve been talking about it for years.. This year, I decided to put my words into action! I went to google for snowskin receipe.

I use the receipt from: Domestic Goddness Wannabe

Below are basically what you need for the mooncake.
20170924_141437I bought everything from Kwong Cheong Thye even the filling. It’s basically like a one-stop place where you can get the paste, shortening, flour.. For the filling, I bought mango (my kid’s favourite), pu’er tea and also low sugar lotus.
Each kg cost around $18! Cause this is my first time making mooncake, so I got all the mould from there too!

So we’ll need to roll the filling into the bowl which is smaller than the mould. (From top anti-clockwise: mango; pu’er; low sugar lotus; snowskin)
I’m really amazed at how easy the snowskin mooncake is made and my kid could even take part in this! Can’t wait for BATCH 2!!!

Tada, my final product turns out pretty well (Uhm, okay, it might not look THAT nice if you look closely..) and I did some extra to give to my colleagues, my kid’s current caregiver and also Mr K! I did “warn” them that it’s homemade and it might not taste nice.. >.<



50g kao fen (cooked glutinous rice flour)
230g snowskin flour (Kwong Cheong Thye Pinpe Premix Powder)
50g icing sugar, sifted (I forgot to shift)
46g vegetable shortening
300g water (boil 500g water with 4 pandan leaves, leave to cool, and measure 300g water)
Some extra kao fen for dusting
Colouring (if required)


  1. Combine kao fen and snowskin flour in a big bowl and set aside.
  2. In a pot, add the icing sugar and shortening to the water and stirring with a hand whisk, bring this to a boil until the shortening had melted.
  3. Pour this mixture into the bowl containing flour and use a spatula to stir the mixture until a soft dough forms. Set this aside to cool. Form the filling into balls of 25g each. Set this aside.
  4. Once the dough is cool, knead the dough until it becomes smooth. Add more kao fen if the dough is still too sticky.
  5. Add food colouring if you are using. You may want to divide the dough into portions if you are using different colours. Place the colour in the middle of the dough and knead until the colour is uniform.
  6. Divide the dough (21g each). Flatten each portion and roll into a round disc. Place one portion of filling in the middle of each piece of dough. Pinch edges to seal.Dust the ball with a little kao fen and press it firmly into the mould.
  7. Chill the mooncakes before consuming. (This is IMPORTANT)

    Adapted from thedomesticgoddesswannabe.com

Jaryl’s Birthday Cupcake!

Hence it’s been a month since my last post as I’m busy (and lazy) and totally forgot I have a blog!!! I haven’t been studying too instead, I went out with my kid and just rot at home. I’ll blog about the activities soon..! I’m starting to feel old as I’m worn out after work EVERY SINGLE DAY!

And so, I decided to bake at least once or twice a month to fully utilise my oven and cake mixer! Since it’s Jaryl’s Birhday on 3rd December and we’re meeting him for play date, I was thinking “Why not let’s bake some cupcake for him?“. My mom “complained” that I haven’t baked the cupcake for years and she missed it (PS: She keep requesting for cheesecake although I just baked 1 recently..)

We only start baking around 8.30pm! And with all the stuffs ready, we are ready to start baking! You can see how excited he is! (Uhm, I know my house is VERY messy.. Pardon me for the time being..)

He helped from the sifting of the flour and coco powder to the mixing of the batter.. My worst fear happened when my cake mixer over heat and stopped when I’m mixing my icing for the cupcake. In the end, I’ve to mix it using a spatula and my hand almost break! Yeah, I just received my bonus email and I guessed it will goes to the cake mixer.!

So he helped to lined the muffin cups and I piped it in.. Then off it goes to the oven. I filled it up to about 3/4 cup (as per the instruction from the book) but it’s overflowing and it looks mutated!

After letting the cupcake rest for about 10 minutes, I cut off the top and pipe the mint icing on it. Little J helped with decoration of the cupcake with chocolate balls!

Here’s the final product in the box! (Oh, don’t worry, that’s Little J hand)


Recipe (Adapted from “Muffin & Cupcake by Kak Ita)

250 gm self raising flour

40 gm cocoa powder
100 gm castor sugar (I decreased to 80 gm but I still feel a little too sweet for my liking)
120 gm brown sugar
4 eggs
50 ml fresh milk
1/2 tsp peppermint essence
250 gm butter

1. Preheat oven to 170 degree c, prepare muffin tin lined with paper cups.
2. Sieve flour and coca powder. Then add in castor sugar, brown sugar, eggs, fresh milk and essence. Beat for 3 minutes until batter become thick. Set a side.
3. In another mixing bowl, beat butter till light and fluffy. Add into flour mixture and mix well.
4. Pour mixtures into paper cup till 3/4 full (if you’re using the small muffin cup, suggest to fill around 1/2 full). Bake for 20 minutes or till cooked.
5. Cool cake on wire rack for 10 minutes, decorate with icing and sprinkle with chocolate chips.

Icing Mint:
120 gm butter
1/8 tsp salt
120 gm icing sugar (decrease till 100 gm, 120 gm is TOO sweet for me)
1 tsp peppermint essence
1 drop green colouring
Chocolate chips

Method (Icing Mint):
1. Beat butter, salt and sugar till soft. Add in colouring and essence.

Cooking Time – Chives Dumpling

Chinese Chives Dumpling (韭菜餃子), one of my favourite.

I always keep stock of handmade Chinese Chives Dumpling (韭菜餃子) in the freezer as it’s easy to make and it’s easy to cook too, especially when I couldn’t wake up to cook a proper meal in the morning, I’ll just go to the freezer, pop some dumpling in the pan and then tada, I’ve my lunch ready!

Kiddo always love to wrap the dumpling, so whenever I say “We’ll make dumpling today”, he will be like saying this: “Can we make dumpling now” every 10 minutes!

I loved to make the chives dumpling at home as I could add in lots of chives (as I always think that the chives dumpling sold outside doesn’t have enough chives) and I could just wrap it damn fat with lots of ingredients. Ever since I learnt how to make it, I never had it outside….


Recipe was adapted from Vanessa Tay:

Video on how to pleat the dumpling:

I did some amendment to the recipe:

300g Minced Pork / 五花肉 – minced once (remember to ask for the fatty portion)
1 pack of Chinese Chives (韭菜)
pinch of  Salt / 盐
2 tsp Light Soy Sauce / 酱青
2 tsp Shaoxing Hua Tiao Chew / 花雕酒
3 tsp Sesame Oil / 麻油Q
1 pack of ready made shanghai dumpling skin (I bought from Giant)


It’s simple and easy and it’s great for family bonding too.. Hahha, my pleating skill is (T-T).. I think I tried to squeeze in too much chives and pork into the dumpling..

Normally, once I’m done, I’ll lay them on a baking tray with some gaps in between and freeze them till they are frozen before I transfer all the dumpling into zip-lock bag (to save freezer space).

Yup. He insist of having his dumpling wrap like that and keep telling me how the filling is coming out of the dumping skin.. 😀

Baking Time – Butter Cookies

I admit that I haven’t been blogging as much as I used to when the new school term start, as such, my “viewership” took a dip and went quite for weeks (well, not as if this blog if popular, but still, thanks to those who are following! I know you miss me! I’m back!)

Baking it’s definitely a great way to bond with the kids (although sometimes I do find it WAY faster to bake it ALL BY MYSELF and lesser messier without him beside me). This receipt it’s definitely a MUST TRY for beginner and also for people who loves butter cookies (like myself).

I’ve started to grow some interest in baking which I ended up getting about 3kg worth of flour just to get ready to bake some butter cookies (well, flour doesn’t just comes in small packing and this recipe asked for 3 different type of flour + butter). Initially, I wanted to bake egg tart, so I went to Poon Huat with that mindset that “Yeah man! I’m going to get the egg tart ingredients!”, but after some thoughts and knowing that egg tart doesn’t taste nice keeping overnight (can’t bring it to work for my colleagues) then I though of baking pound cake, but after much thoughts and googling, I’ve then finalize on baking BUTTER COOKIES.

The butter cookie was adapted from Miss Tiam Chiak (a mimic of Jenny Bakery – the famous melt-in-the mouth cookie, although I never taste it before).


So with all the ingredients prepared, we’re ready! The recipe could yield about 60 cookies. I haven’t been baking of a while so you keep seeing me looking at the book! Hahhaa.. (Oh yah, remember, the butter as what Miss Tam Chiak mentioned, you should use Golden Churn brand. I bought the block one instead of the tin version and the butter came out the same, just that it’s not that watery and easier to manage – IMO (In My Opinion).. I’m going to try using other brand of butter next time as Golden Churn it’s expansive! That one block cost me $5.10! )

Then you have the kid which will help you in ALMOST everything! Hahahaaha..

& that’s how the cookie looks before it’s in the oven -> after -> in the air-tight container..


And that’s what left of today! Well, the butter cookie it’s popular among my colleague and parents and they mentioned that the texture is nice! Can’t wait to try it again using another butter to see if it’s really the butter that contribute to the melt-in-the mouth kind of texture or? 😀

Till then, I’ll make non-baked oreo cheesecake soon!