Banana & Chocolate Layer Moist Sponge Cake/ Ogura Cake 香蕉巧克力双层相思蛋糕

I love the combination of chocolate and banana. This cake is soft, moist, fragrant and best served chilled. Can be kept in the refrigerator for 3-5 days and still tastes good and remains soft and moist at all times. 

If you like a more chocolatey cake, you may try out a similar recipe that I used to make my birthday cake in 2016.  << Chocolate Banana Moist Sponge Cake aka Ogura Cake with Dark Chocolate Ganache Frosting >> 

 Chocolate Banana Moist Sponge Cake aka Ogura Cake with Dark Chocolate Ganache Frosting  

Banana Moist Sponge Cake/ Banana Ogura Cake
Made with brown sugar, without the chocolate layer.
Photo updated: May 2019

Ingredients: Yield one 7" square cake

Recipe adapted from here. 

材料：

准备一个7寸方模

(A)

70g Cake Flour 低粉 70克

1/8 tsp Baking Soda 小苏打 1/8小匙

1/8 tsp Salt 盐 1/8 小匙

(B)

5 Egg Yolk 蛋黄 5粒

1 Whole Egg 全蛋 1粒

160g Banana (mashed) 香蕉 160克，压成泥状

50g Oil 油 50克

1/4 tsp Banana Essence 香蕉香精 1/4小匙

(C)

5 Egg White 蛋白 5粒

90g Castor Sugar 细砂糖 90克

1/4 tsp Lemon Juice/ Cream of tartar 柠檬汁或塔塔粉 1/4小匙


(D)

1 tbsp Cocoa Powder 无糖可可粉 1汤匙

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Use a hand whisk, whisk egg yolk and whole egg until frothy (until small bubbles appear), whisk in mashed banana, oil and banana essence. Mix until well combined. 

把蛋黄和全蛋打至起小泡，加入香蕉泥，油和香蕉香精。搅拌均匀。

2. Gradually sieve in (A). Gently whisk until no more lumps. Do not over-mix the batter.

分次筛入材料 (A)，混合均匀即可。不要过度搅拌。

3. In a stand mixer, beat egg white and lemon juice/ cream of tartar until frothy. Gradually beat in sugar. Continue to beat until the meringue is stiff, but not dry. 

把蛋白和柠檬汁／塔塔粉打至起泡，慢慢加入细砂糖，打至接近硬性发泡。

4. Fold meringue into the yolk batter in 3 batches. 

分次把蛋白混入蛋黄糊，混合均匀即可。

5. Scoop out 100g batter, mix with (D).
拿出100克面糊，加入可可粉拌均。

6. Pour 1/2 of the plain batter into the lined cake tin. Gently tap the cake tin on the worktop to release the trapped air. 

把一半的原味面糊倒入已铺了油纸的蛋糕模，轻轻在桌面敲几下。

7. Reserve 2 tbsp of chocolate batter. Pour the remaining chocolate batter onto the first layer. Gently tap the cake tin on the worktop to release the trapped air.

先把2汤匙的巧克力面糊保留，把其余的巧克力面糊倒入蛋糕模，轻轻在桌面敲几下。

8. Pour the remaining plain batter onto the chocolate layer. Gently tap the cake tin on the worktop to release the trapped air.

把其余的原味面糊倒入，轻轻在桌面敲几下。

9. Use the reserved chocolate batter to make some patterns on top of the cake.
用剩余的巧克力面糊铺在蛋糕上层，可以随意画些简单的图案。

If you're using hot stamp tools, you may use up all chocolate batter and skip step 9.

Made a customised stamp with my son's name, use it together with the Pooh stamp,
turned these cakes into cute and lovely cakes. 

I printed the Pooh Bear and customised LOUIS picture on the cake using the Hot Stamp Tool.

Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.

8. Steam bake in a preheated oven 140'C for 80 minutes. When it's done, remove the cake tin from the oven. Invert the cake and peel off the baking sheet. Let it cool completely on the rack. Best served chilled.

放进已预热的烤箱，以140度，蒸烘法，烘烤80分钟或至熟。烘烤完成后，把蛋糕倒扣，取出蛋糕。把油纸拿掉，蛋糕放在架子上待凉。蛋糕放冰箱冷却后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Note: 

 - Every oven is different, adjust the baking time and temperature accordingly. 

 - Bake the cake one rack above the lowest rack, place a tray of hot water at the lowest rack.


By readers, some feedback from those who have tried this recipe:

By Saga Tree

By Saga Tree

By Saga Tree

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Easy Buttermilk Waffles 酪乳格子松饼

Nice crisp on the outside and tender in the middle of the waffles, I love this easy recipe that does not require separate eggs and not having to whip egg whites. By adding buttermilk in the waffles, the result is fantastic, taste is good to serve as savoury or sweet waffles. 

This video shows the crispiness of the freshly made buttermilk waffles:

This video shows the crispiness of the reheated buttermilk waffles on day 3:

These waffles store well in the freezer, reheat in the toaster for a quick breakfast or afternoon snacks. Reheated waffles are as good as the freshly made one, still crisp and yummy!

Ingredients: yield 10 waffles 
材料

200g All Purpose Flour 中筋面粉 200克

2 tsp Baking Powder 发粉 2小匙

1 tsp Baking Soda 小苏打 1小匙

1 tsp Salt 盐 1小匙

50g Extra Fine Ground Almond 杏仁粉 50克

30g Castor Sugar 细砂糖 30克

113g Unsalted Butter, melted 牛油 113克， 溶化

2 Egg, 60g each 鸡蛋 2粒

400g Buttermilk 酪乳 400克

2 tsp Vanilla Extract 香草精 2小匙

Made buttermilk waffles for breakfast using my new waffle maker. 
Photo updated: Dec 2022

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Sift all dry ingredients, set aside. In a mixing bowl, add in egg, buttermilk, melted butter and vanilla extract, mix well using a hand whisk. 
粉类过筛，备用。将鸡蛋，牛油，酪乳和香草精拌均。

2. Combine wet and dry ingredients.
所有材料混合。

3. Mix well using a hand whisk.
拌均。

4. Grease the waffle iron, preheat the waffle iron. Pour about 1/3 cup of batter onto each iron pan.
松饼机涂少许油，预热。倒入1/3杯面糊 x 2

5. Cover and cook for about 4 minutes or until fully cooked and crisp. Serve right away or let it cooled completely on the rack, wrap in a zip lock bag and store in the freezer. Reheat in the toaster before serve. 

盖上，烘烤4分钟或至熟透香脆。即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & FOLLOW Miki's Food Archives Facebook page to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. Enjoy!
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Your Mama Meal Kits Review - Steamed Egg Tofu With Minced Chicken & Pea Sprout

In this video, I'm reviewing Your Mama Meal Kits with step by step tutorial - how to cook Steamed Egg Tofu With Minced Chicken & Pea Sprout. 

Thanks for watching the video. I have this special deal for you...

Use discount code: MIKIXMAMA to get 20% off on your first purchase (for new customer). Visit Your Mama website: www.yourmama.com.sg or 
Facebook & Instagram: @yourmamameal to place order.
Meal Kits Reviewed By Miki Mak

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Stir Fry Pork Belly With Salted Fish 香炒咸鱼花腩

Stir Fry Pork Belly With Salted Fish 咸鱼花腩煲 - When eating out at restaurants, this dish is commonly served in a hot claypot. When cooking this at home, I don't use claypot, I have tried several method cooking this dish. 

My first attempt cooking this dish was 4 years ago, cooked using an air fryer to fry the pork belly before stir frying in a skillet. This method is less oily, if you don't mind washing more items, you can try out the recipe here. After I bought a mini rice cooker, I then tried out the rice cooker version here. 

Now that I am more busy with my daily chores, I want to minimise washing and make cooking even simpler. I use the simplest and fastest method to cook this dish, stir fry in a wok. Super quick, easy and the taste is awesome. 

This time, I stir fry the pork belly using Song Cho IDEAL wok, a flat based 30cm stainless steel wok without chemical coating, it's safe to use not only for stir frying but in any cooking.

Ingredients: Yield 2-3 servings

材料

300g Pork Belly, sliced 花肉 300克，切片

2-3 stalks Spring Onion, cut into 3cm length 2-3 棵青葱，切3cm长

Some oil for cooking 油，适量

(A)

1 tsp Tapioca Flour 木薯粉 1小匙

1 tsp Sesame Oil 麻油 1小匙

1 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1小匙

(B)

30g Salted Fish, diced 咸鱼 30克，切粒

3 Dried Chili 辣椒干 3条

Note:

This recipe is non-spicy and kid-friendly, double the dried chilies amount if you love hot & spicy.

这食谱的咸鱼花腩不辣，适合小朋友的口味。喜欢辣的可以放六条辣椒干。

1 Onion, cut into chunks 洋葱 1粒，切块

5 cloves Garlic 蒜头 5瓣

7 slices Ginger 姜 7片

(C) - add all ingredients in a bowl, mix well. 将所有材料C混合，拌均

1/2 tbsp Light Soy Sauce 酱油 1/2 汤匙

1 tsp Castor Sugar 细砂糖 1小匙

1 tbsp Oyster Sauce 蚝油 1汤匙

1 tbsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1汤匙

1.5 tsp Dark Soy Sauce 黑酱油 1.5小匙

80ml Water 水 80毫升

(D) - add all ingredients in a bowl, mix well. 将所有材料D混合，拌均

1/2 tsp Corn Flour 玉米粉／粟粉 1/2 小匙

1/2 tbsp Water 水 1/2 汤匙

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Add (A) into pork belly, mix well. Cover with cling wrap and let marinate in the refrigerator for at least 2 hours.
花肉加入（A），拌均。盖上保鲜纸，放进冰箱腌至少两小时。

2. Add some oil in Song Cho IDEAL wok, turn on medium heat. Add in salted fish, fry until fragrant.
用松厨IDEAL万能锅，以冷锅下油，稍微烧热油。加入咸鱼，爆香。

3. Add in the remaining (B) ingredients, stir fry until fragrant.
加入其余的（B）材料，爆香。

4. Add in marinated pork belly, stir fry until half cooked.
加入花肉，炒香至半熟。

5. Stir in (C), mix well. 
加入（C），拌均。

6. Bring to a boil, reduce heat and simmer until the pork is fully cooked. 
大火烧开后转小火，焖至花肉熟透。

7. Stir in (D), mix well. 
加入（D），拌均。

8. When the sauce is thicken and glossy, add spring onion and remove from heat. Serve warm with steamed rice or porridge. 
收汁，加入青葱，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

~ Special thanks to Song Cho Singapore ~ 

By readers, some feedback from those who have tried this recipe:

By Samantha Lee

By Samantha Lee

Pandan Lemongrass Drink 班兰香茅茶

Pandan Lemongrass Drink is made using both the stalks of the lemongrass plant and the leaves of the pandan plant. This drink can improve a number of health conditions and help increase the level of wellness for almost everyone.

This drink is good for digestion, helps to regulate high blood pressure, boosts metabolism, heals colds and flu, and helps the body's system function better overall. 

功效： 
香茅气味芬芳而且有杀菌抗病毒的作用，从古至今受到医家的推崇，其有杀菌、调整血液循环的作用。经常饮用香茅茶，可以帮助改善贫血、调和肠胃、调节油脂分泌和降低血脂、缓解神经衰弱等。平日饮用，有效预防疾病，增强免疫力，抗感染和改善消化功能。而班兰叶有消暑，清凉去火，安神及舒筋活络的功效。这班兰香茅茶好喝又养生。

Ingredients: 材料

8 stalks Lemongrass 香茅 8枝

2 Pandan Leaves 班兰叶 2片

1.5 litre Water 水 1.5公升

Honey Rock Sugar, add to taste 石蜂糖 适量

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method: 步骤

1. Discard the outer layer of the lemongrass, cut off both ends. Pound the lemongrass with the back of a knife. Cut into 2 inches long.
香茅去外皮，前后两端切掉。拍扁，切段（大概两寸长）。

2. Wash pandan leaves and tie them into knots.
班兰叶洗净，打结。

3. In a pot, add water and lemongrass. Bring to a boil.
把香茅和水加入锅里，煮滚。

4. Cover with a lid (leave some gap at the side), lower to medium heat and simmer for 25 minutes.
盖上，旁边留空隙。转中火煮25分钟。

5. Add in pandan leaves and honey rock sugar, continue to simmer for 10 minutes. Turn off the heat and strain the drink. Serve warm or chilled.
加入班兰叶和糖，继续煮10分钟，即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your feed. Enjoy!

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