Steam fruit cake

I saw a post in FB, sharing a recipe on steam fruit cake. I have never wanted to try making one on my own cos I thought it is difficult to do so but surprisingly when I read the recipe’s instruction it looks simple and so I decide to try it out.

Thus last night I embarked on another night baking … usually my night baking only happens when the mood strikes really hot which is not often hahaha…..

The verdict after steaming the cake for 4 hours and only cut it out early this morning? It’s GOOD!!! Really GOOD!!

My husband, my colleagues and youngest daughter all praise it saying that it tasted good and moist.

So I am glad I did decide to try out this recipe and I also think its a keeper πŸ˜ŠπŸ‘

Steam Fruit Cake

250 g butter
340 g sugar
50 g hot water
500 g mixed fruits (I used only 300 g cos I was afraid too much will make the cake too sweet)
3 eggs
1 tsp vanilla essence
1 tsp cream of tartar
2 tsp bicarbonate soda
350 g plain flour
a pinch of salt (I added though its not in the original recipe)
1 tsp nutmeg powder (optional)

Note: Sprinkle a little bit of flour on the mixed fruits and mixed well so that the fruits do not clump together.

– Sieve the flour together with the cream of tartar, bicarbonate soda and nutmeg powder. Put aside.
– Beat the eggs together with the vanilla essence. Put aside.
– In a medium size pot, using a small fire, cook the sugar till sugar melts and the colour change to golden brown. (Have to keep stirring)
– Slowly add the hot water to the pot bit by bit.
– Then add the butter and keep stirring till the butter melts.
– Add in the mixed fruits, stir and let it boil for a minute or so. Off the fire and let the mixture cool till it becomes warm.
– Then add the flour mixture bit by bit into the warm sugar mixture. Mix well.
– After that add the beaten eggs and mix well.
– Pour the batter into a small cake tin (size 7″ x 7″ or two bread loaf tin, up to your preference)
– Cover the cake tin with aluminium foil to prevent any steam water from getting into the cake.
– Steam the cake for 4 hours. After 4 hours, off the fire and let the cake cool before cutting it.

Note: After cooking the sugar mixture, you can start heating up the steamer. Use only medium fire. Use hot water to top up the water in the steamer whenever needed.


Banana and Chocolate Chips Scones

These scones are nice to eat … my youngest daughter definitely love them! In fact, I had to do a re-run just to satisfy her πŸ˜€

Thanks to Bittersweetspicy for the recipe πŸ™‚

The scones before going into the oven

Banana and Chocolate Chips Scones

1 cup self-raising flour
1 1⁄2 tbsp brown sugar
1⁄4 tsp salt
1⁄4 tsp cinnamon powder
3 tbsp or 45g butter, cold
4 tbsp low-fat milk
1⁄2 tsp vanilla essence
1⁄3 cup banana, diced (about half a medium banana)
1/4 cup semi-sweet mini chocolate chips

Preheat oven to 200Β°C .
Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, sugar, salt and cinnamon powder.
Cut butter into a few chunks and rub it into the flour mixture with your fingertips.
Mix milk and vanilla in a small glass.
Pour about 4 tablespoons into the flour mixture and stir until the mixture starts to come together.
Add the banana chunks and chocolate chips.
Continue to stir, adding more milk if necessary, just until dough comes together. Do not over mix.
Pat dough into a disk about 1inch thick.
Cut using a cookie cutter and place each piece on baking sheet.
Brush the top with some milk (optional).
Bake for 17-20 minutes, until light gold.
Cool on wire rack or eat warm.

Lotus-shaped pineapple tarts

Lotus-shaped pineapple tarts

I found this recipe in the Net and it took me a year before I finally made up my mind to try it out.

Thank you Bittersweetspicy for sharing πŸ™‚

I love it even though I’m not actually a fan of pineapple tarts …. my hubby, youngest daughter and even my eldest daughter’s friend (who slept over last night) loved it! In fact, the friend asked if she could order from me and I told her if the mood strikes again, when I baked the tarts next time I would give a tub away to her …. told her no need to order cos I don’t take orders.

I’m an amateur baker and I baked when I have the mood … so its really not convenient for me to take orders πŸ˜‰

Since this was my first attempt at making this lotus-shaped tarts, I have to say that I need lots of practice to perfect it. The visual did not look as good but one thing I was satisfied was the taste. The tarts really taste good. This recipe is indeed a keeper!

To view the recipe with visual instructions do click at the original siteΒ here

Lotus-shaped Pineapple Tarts

Ingredients for pastry:

Ingredient A:
400 g butter
2 egg yolk
1 egg white
2 tbsp milk powder
2 tbsp powder sugar
1/2 tsp vanilla essence

600 g plain flour (sifted)
1 packet of instant pineapple filling or you could make your own (the most preferred option since the store bought are usually hard and dry unless you mix them up with fresh pineapple)


Combine and mix thoroughly ingredients A using a spoon.
Add the plain flour and .mix thoroughly till it becomes a soft dough.
Roll dough placed in between a plastic sheet to 1/4 inch thickness. Use a floured 5 or 6 petal flower shaped cookie cutter and cut dough.
Gently press the center of flower-shaped pastry with finger and place the pineapple filling on it.
Using a small scissor, snip the edge of petals and lift it up onto the filling.
Place on a baking tray and bake in preheated oven at 150 degree C for about 30 mins.
Rotate the tray halfway through the baking.

Cool tarts and its ready for storage.

Sugee Cake

I woke up early today and decided to bake the Sugee Cake and bring it to my sister’s abode later in the afternoon.

Sugee Cake

I made 2 batches of it and just hope everyone will love it as I do πŸ™‚

This recipe was shared by a fellow blogger, click here to view the original post on the recipe.

Sugee Cake or Kek Suji (Semolina Cake)

140g cake flour
1 tsp baking powder
100g semolina
1/4 tsp salt
4 eggs
100ml fresh milk
2 tsp vanilla essence
250g butter, at room temperature
175 g sugar
2 tbsp honey
2 tbsp minced almond

– Sift flour and baking powder into a bowl and stir in semolina, minced almond and salt. Mix well.

– Beat eggs, milk and vanilla essence together in a bowl.

– Cream butter, sugar and honey till light and fluffy. Gradually add in the egg mixture, beating constantly. Mix in flour mixture at low speed and stir till well combined.

– Spoon the batter into an 8-inch cake tray lined with baking paper.

– Bake for 45 minutes at 150 deg C or until an inserted cake tester comes out clean.

Cool cake for 15 minutes, then remove it from the mould and leave to cool completely on a wire rack.

Orange Chiffon Cake

Last night after I came back home from attending a talk, I found myself surrounded by lots of leaves (herbs) and other food stuffs ….. all these given by a cousin of my husband as well as some from my mil.

Among the food stuffs, there were 2 bags full of oranges. I think if its not because of the oranges I would not have try the recipe today.

So today, I decided to google for an orange chiffon cake … the idea to do so triggered by a colleague of mine. She had been telling us how good her orange chiffon cake was and since I hesitated to try hers (cos she’s non-muslim and the utensils she uses are most likely not halal-permitted) I decided to try baking on my own.

After reading up a few of the recipes in the Net …. I chose this one

I decided to try it out cos it seemed to be the easiest and from the picture it looks easy as well.

Alhamdulillah …. the cake did turned out well … so super soft and tasty … so good in fact that my eldest daughter could not resist a second helping πŸ™‚

I doubled the portions for the cake and was able to get two cakes. The first portion was eaten up quickly enough within 15 mins after it cooled.

The second portion will be for tea-break later.

Orange Chiffon Cake

Ingredient A:
100 gm cake flour
1 tsp baking powder
1/2 tsp salt
5 egg yolks
30 gm caster sugar
100 ml fresh orange juice, room temperature
80 ml oil
1 tsp orange zest

Ingredient B:
5 egg whites
1/3 tsp cream of tartar
60 gm caster sugar

Preheat oven to 180 degree C.
Sift the cake flour, baking powder and salt together and combine well. Set aside.
In a large mixing bowl, whisk the egg yolks and sugar. Stir in the oil, orange juice and orange zest.
Add the flour mixture in 3 batches.

Use a large clean mixing bowl, without any trace of oil or water, beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar and mix well. Add the sugar in 3 batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.

With a spatula, fold-in the beaten egg whites into the batter in 3 batches.
Pour the mixture into the cake pan and bake in the preheated oven for 15 mins. Reduce heat to 160 degree C.

Continue to bake for 20 to 25 mins, or until cooked through. A needle comes out clean when inserted in the middle.

Remove the cake from the oven. Invert the pan immediately on a wire rack. Let it cool completely.

Note: Do not greased the baking tin.

Brown Sugar Muffin

I saw this recipe over FB ….. the ingredients are few and simple and yet it looks delicious and so today I decided to try the recipe out.

Pouring out the batter

Brown Sugar Muffin

2 cups brown sugar
1 cup of melted butter
2 cups of milk
3 eggs
1 tbsp of vanilla essence
4 cups of flour
1 tbsp baking soda

1 tsp bicarbonate soda
A pinch of salt
1/4 cups of chopped almonds or choc chips (optional)

Preheat oven to 180 degree C.
Grease muffin cups or trays.

In a large bowl, stir the brown sugar and butter together.
Add the milk, egg and vanilla essence. Stir to combine.

Add the flour, baking soda, bicarbonate soda and salt. Mix just until incorporated. Add the almonds and/or chocolate chips.

Pour batter into the muffins cups, 2/3 full.

Baked in the oven for 15-20 minutes till golden brown or until when inserted with a stick into the middle, it comes out clean.

Brown Sugar Muffins …. Ready to be eaten πŸ™‚

source :Β

Oats Cookies

Oats Cookies

I promised my husband that I will baked his favourite Oats Cookies after raya …. and since today is a public holiday, I decided to bake them to surprise him when he comes back from work later in the evening.

Before baking

Here’s the recipe for the Oats Cookies. Instead of adding diced red cherries on top, I substitute it with choc chips.

My youngest daughter already ate a dozen of the cookies πŸ˜‚

Oats Cookies

1 cup of sugar (I reduced about 2 tbsp since I prefer it to be less sweet)
1 cup of soften butter
4 cups of quaker oats
1 cup of minced almonds
3 egg yolks
1 tsp of vanilla essence
Enough red cherries or chocolate chips for decor

1. In a big bowl, mix thoroughly the butter, sugar, egg and vanilla essence. Use a spatula to mix them.
2. Add in the oats and almonds. Mix well.
3. Use your hand to take a bit of the mixture and clump it together into a small round shape.
4. Arrange onto the baking tray and add either small cut red cherries or chocolate chips on top of the cookies.
5. Baked at 180 degree C for about 15-20 minutes or till golden brown.
6. Cool the cookies and keep them in airtight cookie bottle.

Baked Penne ala Busu

With the young guests coming over to the house last Sunday, I decided to cook baked pasta and I chose the pasta “penne” instead of the usual “elbow”.

Alhamdulillah, everyone seems to enjoy the baked penne and the young guests even requested for a second helping πŸ™‚

Baked Penne ala Busu

Then yesterday night, my daughter told me that her all friends had requested for the recipe. So I decided to type it out here so that they can refer anytime they like.

Baked Penne ala Busu

1 pkt of penne – boil with water (sprinkle with a bit of oil), once soften, drain and wash over with cold water. Drain well and put aside.

1 big and small bottle of spaghetti sauce
1 bottle of Tostitos (refer to the pic below)
1 pkt of minced beef
4 garlic – chopped finely
2 big red onion – diced
2 stalks of coriander leaves – chopped finely
5-6 chili padi (bird’s eye chili) – cut into small pieces, more if you like it spicier
1 tbsp of mixed spiced powder
1 1/2 tbsp of sugar
salt to taste
about 2-3 dash of black pepper powder (optional)

Part of the ingredients

1 green capsicum – diced, put into 1 container
1 yellow capsicum – diced, put into 1 container
4 pieces of chicken sausages – sliced, put into 1 container
enough cherry tomatoes – cut into two, put into 1 container
1 pkt of mozzarella cheese

To make the sauce

In a medium size pot, heat up and add a bit of oil to fry the garlic and onion.

Once the garlic and onion has soften (about 3-5 mins of frying), add the spaghetti sauce and Tostitos sauce.

Add about 1-2 cup of water or more depending on how thick you want the sauce to be. Stir and then add the minced meat. Let it simmer for about 5 mins.

Then add in the chilies and coriander leaves, the mixed spiced, sugar and salt to taste. If you like to add the black pepper powder, you may do so as well. Stir well.

Last, add in the sausages and let the sauce simmer for another 10 mins before you off the fire. .

To bake the pasta

Have a baking tin or bakingware ready. Spray a bit of olive oil (optional), add the pasta, the capsicums and the sauce. Mix well.

On top add the cherry tomatoes and then sprinkle the cheese. Bake in the oven for about 10-12 mins at 180 degree celsius.

Serve hot and enjoy! πŸ™‚

Orange Chocolate Chips Muffins

What do I do when I discovered there were oranges in the fridge and chocolate chips as well? Ah hah!!! idea pops up and the mood is ON …. yeahh that’s right, the baking mood was triggered precisely at that moment and the outcome?

Orange Chocolate Chips Muffins!!! πŸ™‚

Ready to eat! …. Orange Chocolate Chips Muffins

Got this recipe from allrecipes

Turns out good and delicious! A recipe worth keeping indeed!

2 cups of flour
2 tsp of baking powder
1 tsp of baking soda
1 cup of chocolate chips (can have more if you prefer)
1/2 tsp salt
6 tbsp butter
3/4 cup sugar
2 eggs
1 tbsp orange zest
1/4 cup orange juice (freshly squeeze)
1/2 cup plain yogurt (or buttermilk)

Before baking in the oven….

– Preheat oven 170 degree C.

– In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.

– In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups.

– Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.

Mixed nuts Florentine Cookies

Mixed Nuts Florentine Cookies

I had the luxury of eating this wonderful nuts cookies last year during the Eid celebration and thanks to my niece for sharing this recipe which has now been in my keep as one of my favourite cookies πŸ™‚

The recipe itself is easy to do but the only thing I would grouch is the price of the florentine flour. It is not cheap …. for a 500g packet, it cost about $11. No wonder seller are selling it by grams.

The premix florentine flour

Anyway, since CNY is coming up soon, I had decided to bake this cookies for my department colleagues. I think I will also do this for the coming Eid celebration in June. Its cheaper to do on my own than buying from outside since it cost more to buy.

Here’s the recipe for the Florentine Cookies.

Mixed Nuts Florentine Cookies

200 g Florentine flour
100 g sliced almonds
100 g pumpkin seeds
100 g sunflower seeds
a pinch of fine salt

20-30 pcs of alumium mould
Note: I prefer to use ths method cos its easier to peel off the cookies and it looks nice in round shape, but you could do it other ways, just google the internet and you can see other methods.

Mix all ingredients together

– Bake the nuts separately in the oven for about 4 mins at 150 degree C.
– Pour the florentine flour into a big bowl and add the pinch of salt. Mix thorougly.
– After the nuts are cool, add them to the flour and mix well.
– Up the oven temperature to 160 degree C.
– Scoop a spoonful of the mixture into the aluminium mould, spread them firmly and place the moulds into the baking tray.
– Bake for about 8-10 mins (depending on your oven), until it looks golden brown (not too brown alright)
– Take off from the oven and let it cool for about 2-3 mins before pushing it out from the moulds.

Using the alumium round moulds … I find it easy to use this method

1. You have to be vigilant while making these cookies as they cook very fast.
2. To peel from the mould, just turn the mould upside down onto your palm and using your other hand, press the back based of the mould.

Cool the cookes and keep them in an airtight container.

Crunchy and yummy … πŸ™‚