These are cute deco piggie tang yuan, featured on Mediacorp’s Channel 8 News for Yuan Xiao Jie. This is a new recipe with super Q Q chewy dumpling skin. We really enjoy the dumpling skin, which tastes pretty much like mochi, so I am using a higher proportion of the skin. You can also refer to an easier recipe I have used previously, and adjust the proportion accordingly.
This cranberries apricot loaf cake recipe is similar to a pound cake recipe, just that there is an additional egg yolk added.
For this particular recipe, the cake has soft and fine crumbs, which we really enjoyed. I reduced a little sugar in this cake, and replaced with some milk. On the overall, the dried fruits and syrup also contributed to the sweetness of the cake, which I find is okay for my taste buds.
Green bean soup is a type of Chinese dessert (Tong Sui / 糖水). I love this simple dessert since I was a child, and I am so glad that it’s really easy to cook this!
This dessert is usually prepared when the weather is hot here in Singapore, as it is said to be “cooling” and able to “dispel heatiness” in our bodies. I remembered there was a year when the haze was really bad, and the green beans were wiped out on the grocery shelves!
This dessert can be taken hot or chilled – I particularly love eating this chilled on a hot day!
These osmanthus snowskin mooncakes was one of my old posts in 2014! Decided to take new photos and update the recipe. Mooncakes are usually eaten during the Mid-Autumn Festival. There are 2 types of mooncakes – the baked ones and the snowskin ones. Snowskin mooncakes are usually favored by young people because there is a bigger variety of flavors to choose from. These days, we also tend to see the more fruity snowskin ones, which is more refreshing to eat, compared to the traditional baked ones. I always look forward to Mid-Autumn Festival because I really love seeing the pretty… Read More
I really love cinnamon! These pull apart bread buns are soft wholemeal buns, with a slight cinnamon scent. Best of all, it’s an easy and straightforward dough method.
This wholemeal nian gao loaf bread was a recipe I tried last year. The photos were a little dull, so I decided to redo them this year!
Do you still have any nian gao left in your refrigerator?
Nian gao (年糕) is a block of sweet cake made from glutinous rice flour for Chinese New Year celebration. There are many myths and practices on this sweet cake, originating from the olden days to now. Nian gao can be eaten during the CNY period, or if well-kept, to be refrigerated and eaten through the year.
For my family, we really enjoy eating this little sweet treat! What’s more about adding the nian gao into making bread?! We love the texture of this bread! It is soft and chewy. The texture can be described as “绵密” in Chinese.
Hot cross buns are sweet bread buns, made with spices and raisins. It carries this recognizable cross on the top of the bun. These buns would mark the end of Lent. Traditionally, it’s supposed to be eaten on Good Friday, as the cross “+” bears resemblance to Jesus crucified on the cross.
These hot cross buns has a subtle orange scent, which goes quite well with the cinnamon as well as raisins. The cross piping is slightly different. The usual recipes use flour and water, or simply icing sugar glaze after baking. This piping here tastes a little like bo luo buns topping. It’s crusty and slightly sweet, which adds a nice touch to the bread!
We just need that very vanilla cupcake in our baking repertoire, don’t you agree?
For years since I started baking from home, I searched for that elusive vanilla cupcake recipe, to no avail.It feels like you can’t please everyone with the very basic vanilla cupcake, right?! Some people may find butter-based cupcakes too heavy and dense; some may find the cupcakes to sweet and lacking in flavor.
Recently I bought this Chinese baking recipe book, written by a Taiwanese author. After trying out this easy vanilla yogurt cupcake recipe, I was really pleased with how soft the cupcakes were!
These cupcakes must be paired with my favourite American buttercream too!
I usually use Swiss meringue buttercream because it is so silky smooth and fluffy. However when I am feeling lazy, I always fall back on this easy and yummy ABC recipe!
Yummy and easy chicken and potato stew!
I guess this dish needs no introduction because it is like a staple recipe for many busy mothers. This dish is also a comfort food for me from my childhood memories.
Whenever I am busy, or when I have no idea what to cook for my kids, I’ll cook this! Thankfully,the kiddos also super love the taste of this one-pot dish.