Pandan Chiffon Cake 斑斓戚风蛋糕 - 无发粉/ 塔塔粉

Photo updated 23 March 2017.

My childhood, I never had any fancy decorated cakes, just a simple pandan chiffon cake, that's mom made for me on my special day and that's precious! I love to eat the cake but I don't appreciate it much when I was younger, as a small girl, I always wished to have cakes with frosting. Of course, my dream never come true because mom said those cream are not good for us (not nutritious), which I agreed by now.

I don't have a chiffon pan, I baked chiffon cake in paper cake mould/ small paper cups or just normal baking tin. So is it a must to bake chiffon cake in chiffon pan? To me, not really.... ;)

Photo updated 23 November 2018.

Ingredients: 

4 Egg Yolk

35g Castor Sugar

50g Olive Oil

35g Pandan Juice (Blend the pandan leaves and extract the juice without adding water)

30g Coconut Milk (Freshly extract from coconut, without adding water)

1/8 tsp Salt

80g Cake Flour/ Top Flour


4 Egg White

60g Sugar
(reduce if you like it less sweet)

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，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:

1. Whisk egg yolk and sugar until pale and with small bubbles appeared as shown in the picture. 

2. Use a whisk- Stir in oil, mix well. Stir in pandan juice and coconut milk, mix well. Stir in salt, mix well. Sift in flour mix until there's no more lumps. Do not over mix. Set aside.

3. Whisk egg white until foamy. Add sugar gradually and whisk until stiff peak. 

Foamy, time to add in sugar gradually.

4. Fold egg white into egg yolk batter (3 batches). 

6" baking tin + 1 small paper cake mould.
If using one 6" baking tin, use 3 eggs recipe, adjust the ingredients accordingly.

5. Pour into chiffon tin/ paper cake mould. Gently tap few times onto the work top. Bake in a preheated oven 150'C for 40-50 minutes. Tip: Place a cup of water in the oven if you like moist chiffon cake. Remove from oven. Invert to cool on the rack.

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Enjoy!

Hazelnut Chocolate Chips Oatmeal Cookies 榛子果仁巧克力豆燕麦曲奇／饼干

These were baked on the lower rack, turned out crispy on the edges and chewy inside. 

This, darker brown version was baked on the upper rack, turned out crunchy! 

This is definitely a MUST-KEEP recipe for myself. These cookies taste awesome! 

The only thing that I will make adjustments is the sweetness of these cookies. I still find it too sweet for my little boy. Perhaps I should cut down on the chocolate chips, peanut butter chips and sugar. But for those who have sweet tooth, this sweetness is totally fine. This is definitely a MUST-TRY recipe for cookie lovers!

Updated 13 January 2015. Note:

Baked this again yesterday. I used 120g brown sugar instead of mixing with castor sugar, 65g of oats. Just added some chocolate chips, cranberries and hazelnuts. All crunchy this time :)

Baked some for the Chinese New Year celebration.
2017

Note: If you like it crisp on the outside and chewy in the middle, bake until the edges are brown. If you like it crunchy, bake a little longer. ;)

Ingredients: (Yield 26 medium size cookies)
材料

(A) 

115g Unsalted Butter (Softened) 无盐牛油 115克，软化

100g Brown Sugar 黄糖 100克

45g Castor Sugar 细砂糖 45克

(B)

9g Egg Yolk 蛋黄 9克

1 Small Egg (lightly beaten, about 42g) 小的鸡蛋 1粒，重42克，打散

1 tsp Vanilla Extract 香草精 1小匙

(C) Mix together. 混合

120g All Purpose Flour 面粉 120克

55g Oats 燕麦 55克

1/2 tsp Baking Powder 发粉／泡打粉 1/2 小匙

1/4 tsp Baking Soda 小苏打 1/4 小匙

1/4 tsp Salt 盐 1/4 小匙

(C) mixture, set aside.

(D) These are optional, just add whatever you like! 可以随意加／减

50g Chocolate Chips  巧克力豆 50克

50g Peanut Butter Chips 花生酱豆 50克

I use Reese's Peanut Butter Chips and semi-sweet mini chocolate chips

50g Hazelnut (raw, whole/ chopped) 榛子果仁 50克 

10g Dried Currant 

10g Raisin

干果 20克

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. Preheat oven 170'C. 
预热烤箱 170度。

2. In a mixer, beat together (A) until smooth.
将 （A）打发至泛白。

3. Gradually add in (B). 
分次加入（B）。

4. Scrape and gradually mix in (C) mixture. 
转低速，加入（C）。

5. Mix until everything is thoroughly incorporated. Scrape the bottom and the sides of the bowl, and mix briefly.
用刮刀搅拌均匀。

6. Stir in (D). 
加入（D）。拌均。

7. Scoop the dough with a tablespoon, place onto the lined baking tray. Leave some space in between the cookies.

用汤匙将面团分别放置已铺油纸的烤盘上。（看下图）。

8. Bake for 15 minutes. 

放进烤箱，烘烤15分钟。

9. Remove cookies from the oven, leave the cookies on the hot pan for a few minutes before transfer to the racks to cool. When it's completely cooled, store in airtight container. If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. Enjoy!

取出，待5 分钟后把曲奇／饼干放在架上待凉。即可享用或收进密封罐里。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。

Some feedback from those who have tried this recipe:

By SheauWei Lim

By Grace Fong Tyng Fwu

Feedback from Icepyz Lee

By Icepyz Lee

Curry Salmon Fillet with Pumpkin 咖喱三文鱼/ 南瓜

This recipe yields non-spicy but very flavourful and scrumptious salmon. It's nutritious and definitely kid-friendly.

Air Fried Curry Salmon Fillet
Photo updated: June 1, 2017

This time, I omit oyster sauce, pan fried in a skillet.
Lunch box packed for my 9yo to eat at school.

Photo updated: 19 January 2018.

After-school rice bowl for the boy ~ Pan-fried curry salmon, tomato egg and stir-fried kale with mushrooms. Photo updated: Sept 2026

Ingredients:
中文食谱：请在网页的右边点击Translate，然后选择中文翻译。

250g Salmon Fillet (boneless, cleaned and dry)

Some Pumpkin Slices (optional)

2 Curry Leave

Seasoning: double the amount if you like it more flavourful.

1 tsp Olive Oil/ Sesame Oil (more fragrant)

1 tsp Oyster Sauce

1/2 tsp Curry Powder

A dash of Tumeric Powder 

A pinch of Garlic Salt

 Curry Salmon served with Cute Kitty Cat Onigiri/ Rice Ball.
Photo updated: 3 May 2019

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:

1. In a bowl, mix together all seasoning.

2. Add in the salmon fillet. Rub the seasoning all over the fillet. Snip/chop thinly the curry leaves and sprinkle on the fillet. Marinate 30 minutes if time is allowed.

3. Place pumpkin slices in the baking dish, if using. Place the fillet onto the pumpkin. 

4. Baked in a preheated oven 180'C 15-20 minutes. Alternatively, you can pan-fry or air-fry, adjust the cooking time accordingly.

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 favourite my pages if you wish to see my posts on your news feed. 

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Homemade Coconut Milk Ice Cream (without ice cream maker) 自制椰奶雪糕 (不用雪糕机)

It's been a long time I never make ice cream for my little boy. Lately I am craving for food with coconut milk and pandan flavor. So I made this, not for my boy but for myself! I used whipping cream this time and I omit condensed milk because the coconut milk is already creamy and thick. Of course if you like creamy and smooth ice cream, you can substitute the sugar with condensed milk and use thickened cream instead of whipping cream. But I'm totally okay with this texture and taste. I like ice cream that is 'lighter' ... :)


Ingredients:
200ml Whipping Cream

270ml Coconut Milk (Fresh or packet)

3-4 Pandan Leaves
1/3 Cup Castor Sugar (can be reduced for less sweet ice cream or use condensed milk for more creamy texture)

Method:
1. Cook coconut milk and pandan leaves in a saucepan in low heat. Stir constantly and set aside to cool.

2. Whip up whipping cream and sugar to whipped cream consistency.  

3. Fold in to coconut milk in 2 batches. Transfer to a freezer-safe container and freeze over night.

4. Remove from freezer, leave it at room temperature for 5 minutes before scooping out the ice cream. And....enjoy! :)

No Bake HoneyStar Nutty Snack Ball, No Sugar Added 免烤HoneyStar 果仁饼, 无添加糖

Little one can't stop munching this tasty treats!

I was scratching my head what to make for my son's school snack. Standing in my kitchen looking around and see what can I make. Goodness, I found 2 boxes of honeystars! Lately I had came across some recipes using honey, sugar and butter to make cereals stick together. But, the STARS are SWEET stars and I really don't think honey can stick very well. So I used maltose instead. Yeah, I got a new tub of maltose that I bought, with no purpose! lol...

My experiment is successful! The maltose stick the stars very well and it's not so sweet, just the sweetness from the honeystars. Nice and simple snack for mummy and kid. Easy for mummy, good for kids :)

Ingredients: (Yield 7 small snacks ball)

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，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！

10g Salted Butter 牛油10克（有盐的）

25g Maltose 麦芽 25克

23g Nuts (or dried fruits, any of your preference) 果仁 23克

40g Honey Stars 40克（可用Honey Star 或其它）

Some Spinkles, optional 装饰

Method:

1. Place butter in a bowl. Place the bowl in a larger bowl/ saucepan filled with hot water. Melt the butter.

将牛油隔水溶化。

2. Add in maltose. Mix until well combined.

加入麦芽。搅拌均匀。

3. Remove the bowl from hot water. Stir in honeystars and nuts. Mix well with a spoon. 
倒入honey star和果仁。搅拌均匀。

4. Use a spoon, scoop up a small amount of honeystars mixture and shape into ball. Place in a paper cup. Drizzle some sprinkles! Let it air-dry and it's done!
用汤匙把沾上麦芽的honey star 分别放入小纸杯。撒上装饰，待凉，即可！


Some feedback from those who have tried this recipe:

By Victoria Lee