Thursday, November 11, 2010

Easy Peasy Cup Cakes

These delicious and eye pleasing cupcakes are easy and quick to make. Try them today.

1. 85ml butter, softened
2. 75g caster sugar
3. 1 egg
4. 1 tablespoon (15ml) cocoa powder, sifted
5. 115g self raising flour, sifted
6. 85ml milk
7. 1/2 teaspoon (2.5ml) vanilla extract

1. Preheat oven to 160 C. Line/Grease a cupcake pan. In a medium size bowl, use an electric mixer on high speed to cream the butter and the sugar until light and fluffy. Add the egg and mix well.
2. Add the cocoa powder, flour, milk and vanilla and beat with an electric mixer on medium speed until well combined.
3. Divide the mixture evenly between the cupcake moulds. Bake for 10 - 15 minutes until well risen and firm to the touch. Allow to cool for a few minutes before transfering to a wire rack.

Sunday, October 17, 2010

Tomato & Herbs Focaccia

a. 300g high protein flour or bread flour
b. 3g instant dry yeast
c. 5g salt
d. 1/2 tbsp oregano
e. 10g brown sugar
f. 100g cherry tomatoes
g. 120ml water
h. 30g olive oil
(Optional) - some cherry tomatoes, cut into half & some sea salt

1. Line a baking tray with baking paper.
2. In a mixer fitted with a dough hook, combine ingredients from a. to h. and mix into a smooth and elastic dough
3. Cover the dough with plastic wrap and leave to proof for 1 hour
4. Divide the dough into 4 parts, round up and rest for 15 minutes.
5. Flatten the dough into rounds and place onto baking tray and use a fork to prick holes. Cover with plastic wrap and leave to proof for 1 hour.
6. Brush the surface with a little olive oil.
Optional: You can use your fingers to poke some holes and fill the holes with the cut tomatoes.
7. Sprinkle sea salt (if using) and bake in a preheated oven at 200 C for 15 to 18 minutes. Remove and leave to cool before serving.

Wednesday, September 1, 2010

September 2010 Pre-Order

Closing date for this batch of Pre-Order is 8 Sept 2010 (Wed). Items are expected to arrive by late Sept. To order please send in your purchase list to THANK YOU.

Heart Shaped Dorayaki Mould - for Microwave. RM 30. Size is 15.4 x 12.6 x 5 cm

Doraemon Silicon Cake / Jelly Mould. RM 45. Size is 13 x 13.7 x 5.9 cm, heat resistance to 200 C

Mini Omelette Maker - 4 different shapes. RM 23. Heat resistance to 210 C.

Hello Kitty Chocolate Mould. RM 25.

Hello Kitty Nylon Eco Friendly Bag. RM 22.

Hello Kitty Dessert Stencil - 3 in a pack. RM 10.

Hello Kitty Sushi Maker Set. RM 65. 10 pieces in total.

Mickey Mouse Chocolate Mould. RM 25.

My Melody Eco Friendly Bag. RM 40. Foldable 44 x 56 cm. Withstand weight till 15kg.

Rilakkuma Silicon Cake/Jelly Mould. RM 35. Size is 10 x 14.5 x 5.5 cm, heat resistance to 200 C.

Hello Kitty Square Pan with Handle - Pink. RM 80. Non stick material 17 x 17 x 7 cm.

Hello Kitty Square Pan with Handle - White. RM 80. Non stick material 17 x 17 x 7 cm.

Sunday, August 22, 2010

Steamed Chocolate Cupcake

Steamed ones actually taste much nicer than Oven Baked ones. You can whip this up in a jiffy. My family loved it and this will surely motivate me to try out more variety of Steamed Cakes.

- 3 eggs
- 150g sugar (i used only 120g)
- 1/4 tsp of salt (about a pinch)
- 100g corn oil

100g orange juice

180g plain flour (sifted0
20g cocoa powder
1 tsp sodium bicarbonate
2 1/2 tsps double action baking powder

1. Whip A until sugar dissolves and thickens. Add in B, mix until well blended.
2. Fold in sieved C, mixed until well-blended. (Remember to fold manually and not blend or whip) 
3. Pour in onto greased cupcake moulds. I used the corn oil to grease it.
4. Steam of 25 - 30 minutes per batch.
Makes about 12.

Thursday, August 19, 2010

Black Sesame & Soya Milk Cake

Light and fluffy coz its made from egg whites (no egg yolk) and black sesame is good for health too.

- 50 g black sesame (toasted and blended)
- 100 g soyabean milk (best if sugar free)
- 60 g corn oil

- 150 g cake flour
- 60 g egg white (about 2 1/2 Large Eggs)

- 300 g egg white (about 6 - 7 Large Eggs)
- 120 g caster sugar

1. Warm soyabean milk and corn oil in a pot. Remove from heat and add in blended black sesame. Mix well.
2. Add in Ingredients B gradually and alternately. Mix till well blended.
3. Beat Ingredients C over high speed until it is firm and white. Pour half of the Ingredients C into mixture of A and B. Mix well and also add in remaining Ingredients C.
4. Pour the batter into a lined and greased baking pan / mould and spread evenly. Bake in a preheated oven at 180 C for about 45 minutes or till it is cooked. 

More mooncakes

Oreo Mocha Snow Skin Mooncake

Oreo Mocha Snow Skin Mooncake

Recipe for Oreo Mocha Snow Skin Mooncake
(A)  120 g water
       60 g Icing Sugar
       50 g Fresh Cream
       30 g Shortening
       1 tsp Instant Nescafe

(B) 100 g Cooked Glutinous Rice Flour (it's called Koe Fun)
      2.5 ml Coffee Emulco 

(C) 120 gm Lotus Paste (buy ready made ones)
      4 pcs Oreo Cookies (remove the cream in the middle and mashed into powder)
      20 g Cooking Chocolate (melted)

(D) 350 g Lotus Paste

1. Mix (A) together and then mix (B) together. Put both (A) and (B) into mixing bowl, process till even and divide into 5 equal portions. Let it rest for 30 minutes.
2. Double boil cooking chocolate till it melts, mix in the mashed cookies and lotus paste. Divide into 5 equal portions.
3. Divide lotus paste from (D) into 5 equal portions - 70 g per portion. Use the lotus paste (D) to wrap (C). Set aside.
4. Divide pastry from (1) into 5 portions and roll it individually into flat sheets. You can spread some of the cooked glutinous rice flour to make it less sticky.  Wrap in the filling, seal the edges with your fingers and press it into your chosen mould. Knock it out and keep in the refrigerator to store. Best eaten after 6 hours or so. If it is kept in the fridge for days it will harden and the skin will crack.

Single Yolk Lotus Paste Mooncake

Single Yolk Lotus Paste Mooncake

More Mooncake Biscuits

Wednesday, August 4, 2010

Mooncake Biscuits (Koong Chai Peang)

Mid-Autumn Festival is just around the corner and all restaurants and bakeries are all starting to sell Mooncakes already. Decided to make my own Mooncake this year (will still buy as some are just too delicious to ignore). Started with Mooncake Biscuits, least ingredient, easiest to make. Since it turned out yummy I will proceed to the next level. Lotus Paste Mooncake, Snow Skin Mooncake (my favourite) and Jelly Mooncake HERE I COME!

1. 200g Golden Syrup (you can actually make this yourself but I went the easy way and bought ready made golden syrup from Bake with Yen).
2. 1/4 tsp of bicarbonate of soda (sifted)
3. 3/4 tbsp alkaline water
4. 50g corn oil

Combine all the ingredients in a basin (big mixing bowl). Mix with a wooden spoon and allow to rest for 4 - 5 hours.

Ingredients: 300g plain flour (sifted) and thick soya sauce for colouring only.

Add thick soya sauce and stir well. Fold in sifted flour gradually and mix evenly to form a smooth, soft dough. DO NOT KNEAD. Let dough rest for 6 - 7 hours.

Preheat oven to 180C.
Divide dough into small portions. Dust with a little flour and press into desire mould. (I used my silicon moulds, will try to use Cookie Cutters next time as I think they may be better). Knock out on a greased baking tray or lined with baking parchment. Bake in pre-heated oven at 180C for 8 minutes.

Remove tray from the oven and leave for 1 - 2 minutes. Brush biscuits with egg glaze and bake again for 6 -7 minutes or until golden.

Ingredients for the Egg Glaze: 2 egg yolks, 1 tsp water, pinch of salt. Mix well and strain.

(The first batch where I used Thick Soya Sauce for the Egg Glaze, turned out darker than expected)

Recipe from At Home with Amy Beh

Friday, July 30, 2010

July 2010 Pre-order

These cute and useful items are available now for pre-order.
Closing date for the pre-order is 8 Aug 2010 (Sun). To order please send in your details and item/s list to Items are expected to arrive in mid September. All items are from Japan. For some items there is a minimum order, if minimum order is not reached then your payment would be refunded. Thanks....
Cinnamoroll Mug (RM 30).

Elmo Mug (RM 30)

Elmo Bento Box (RM 40)

Hello Kitty Lacquared Bowl (RM 56)

Hello Kitty Instant Noodle Maker - Microwave (RM75)

Same as above

Hello Kitty Microwave Rice Maker / Steamer (RM 75)

Mickey Instant Noodle Maker - Microwave (RM 75)

same as above

Mickey Microwave Rice Maker / Steamer (RM 75)

Mickey "Pau" Steamer (RM 35)

Pooh Instant Noodle Maker - Microwave (RM 75)

Pooh Mug (RM 30)

Saturday, June 12, 2010

Fruity Soya Bean Jelly

Both my kids was down with fever one after another recently which left me with little time to post new ideas or recipes but now that they are running wild again, I have the time to post this yummy soya bean jelly recipe.

In this hot weather, a cool and refreshing jelly is a welcome. Good dose of protein too.

a. 1 litre sugar free soya bean milk (buy fresh ones from those mobile vans)
b. 500 ml water
c. 30 g agar-agar, soaked for 20 minutes (easier to cook)
d. 2 pandan leaves, knotted
e. 150 ml evaporated milk
f. 250 g caster sugar (you can reduce the amount if you do not want it to be so sweet)
g. 1 tin mixed fruit cocktail, well drained (this is optional)

1. Put agar-agar, pandan leaves and water in a deep saucepan and bring to a boil. (Saucepan needs to be big enough as you will add the soya milk in later)
2. Simmer over a low flame until agar-agar melts. (This can take a while depending on how soft the agar-agar was in the begining). You can also cut the agar-agar into shorter strands to hasten the process.
3. Add sugar and bring to a boil. The mixture will be quite thick at this point.
4. When the sugar has dissolved, add soy bean milk and bring to a boil again. Switch off the fire and pour in the milk. Stir well to mix and allow to cool slightly.
5. Put 1 tbsp (or as desired) fruit cocktail into the mould and pour the soya bean agar-agar mixture over it. You can also do this without the fruit cocktail. 
6. Leave to set and chill well before serving. 

The 2 on the left is plain while the 2 on the right is with fruit cocktail.

Saturday, May 29, 2010

Future Order Spree 2

Kitty Lovers out there, these 4 limited edition items is up for grabs now. You can preorder yours at The Kitty Store - expected date of delivery is Nov/Dec 2010. Cost is RM 85 each and a deposit of RM 30 per item is required for your order. Pre-order will close on 5 June 2010. To pre-order please email us at

Hello Kitty Lacquared Lunch Box (Available in Black and Pink). Size is approximately 12.5 x 10 cm and the height is 7 cm. Comes with a strap. Comes in 2 layers top layer capacity is 200ml while bottom layer capacity is 280ml.

Hello Kitty Teapot and Tea Cup Set. (Available in Pink or Black). Teapot diameter is 13 cm and height is 9.5 cm while tea cup height is 6 cm.

Hello Kitty Lacqured Square Bento Set. (Available in Pink or Black). Comes in 3 separate trays each with the capacity of 750ml, 550ml and 400ml. Size is 15 x 15 cm while the height is 13.5 cm.

Hello Kitty Frying Pan. (Available in Open Eyes or Blinking Eyes design). Pan diameter is 20 cm. Non-stick material.

Wednesday, May 26, 2010


The Kitty Store will be having it's first mid year sale from 27 May to 9 June. More than 140 items will be on sale with discounts up to 30%. Don't miss it!

A refreshing jelly for a hot day

Made it in the morning, ready to be devour at night!