All posts filed under: Recipes

Roasted black sesame cookies

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I was doing my grocery shopping in Singapore when I came across roasted black sesame powder and I grabbed it instantly. I love anything that has black sesame in it – black sesame dumplings, buns etc. This time, I decided to adapt my almond cookie recipe and use black sesame instead. Like my almond cookie recipe, this does not require butter or eggs. It uses peanut oil and icing sugar instead. The good thing about this recipe is that it uses the mixing method and the dough does not need to be rested overnight. Nutrition per cookie (one batch makes 50)  Ingredients for the cookies 250g plain flour 120g roasted black sesame powder 90g icing sugar 200ml peanut oil 1 tsp vanilla essence 2 tsp bicarbonate soda 1 tsp baking powder 0.25 tsp salt 2 tbsp of sesame seeds Directions Preparation time: 15 min Baking time: 10-15 min Preheat the oven to 180 degrees (convectional oven) Sieve flour, icing sugar, baking powder and bicarbonate soda into a mixing bowl Add roasted black sesame powder, salt and vanilla essence. …

Lemon zest melting moments

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The crazy Chinese New Year baking begins! This year I’ve been experimenting with new cookie recipes to add to the menu. I’ve always liked cookies that crumbles and melts in your mouth so my uncle shared this wonderful recipe with me. The secret to getting a crumbly and soft texture is potato starch. There is a difference between potato starch and potato flour so make sure you get the right one. If potato starch is unavailable, corn starch can be used as a replacement. This is an eggless cookie recipe and the dough is quite starchy and sticky which doesn’t leave your hands messy when rolling it out. Nutrition per cookie *One batch makes about 40 cookies Ingredients 125g unsalted butter (room temperature) 40g icing sugar 125g potato starch 80g cake flour 1 tsp vanilla essence Zest 1 lemon Directions Preparation time: 10min Baking time: 15-20min or when the cookies turn brown Preheat the oven to 180 degrees (convectional oven) Cream the butter and sugar until light and fluffy Add in 1 teaspoon of vanilla …

Cinnamon nutella cake

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My latest toy – vintage bundt cake tin from William Sonoma. I’ve been eyeing on this cake tin for quite a while and when it had 20% discount, I knew that I had to get my hands on it (very Singaporean I know). This cake tin is the heaviest tin I’ve ever held but it has such an even heat distribution that cooks the cake beautifully. Today I’ve decided to add one of favourite indulgence into the cake – Nutella. I don’t normally allow myself to buy Nutella because I tend to eat it straight out from the bottle so the only way to finish the chocolate quick is to use it in my baking. I was very generous with the spread of Nutella in the cake and who doesnt love a huge chunk of Nutella in the middle of their cakes? Cinnamon nutella cake Preparation time: 20 min Baking time: 30min or when skewer comes out clean Nutrition per slice (12 servings) Ingredients 120g unsalted butter 100g caster sugar 200g self raising flour 1 tsp …

Orange poppy seed cake

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Spring is here and it’s time to experiment on some light and tangy cakes! I’ve always loved the taste of oranges and I thought hmm… let’s make an orange and poppy cake for tea today. One thing I love to use in my cakes is yoghurt. You can use greek yoghurt or vanilla low-fat yoghurt or even buttermilk – they help to make the cake light and moist. This also means that you can cut down on butter slightly so you’ll feel less guilty when eating! Orange poppy seed cake Preparation time: 20 min Baking time: 40min or when skewer comes out clean Nutrition per slice (8 servings) Ingredients 150g unsalted butter 120g caster sugar 300g self raising flour 3 large eggs 150ml yoghurt 125ml freshly squeezed orange juice – about 1 orange Zest 1 orange 1 tsp vanilla essence 1 tbs poppy seeds Directions Preheat the oven to 160 degrees Grease an 8 inch bundt ring tin Beat the butter and sugar until light and fluffy Add in the 3 eggs gradually, beating throughly …