Thursday, March 8, 2018

Layered Kaya Steam Bun aka Asian Mille Feuile

I was looking online for something different to make besides the typical oven bake kinda food for either breakfast or lunchbox and stumble upon this interesting photo. Hence launched into a search for the recipe. It is actually not cake but steam bun layered up with kaya in between each layer. This is soft and fluffy and smells great too... glad my no 1 likes it.

 Trying to make it more "chinese" so added the prosperity word on it... with my home made stencil (mom was wondering since when I can do such pretty chinese word).


  • 40 g sugar 
  • 40 g palm sugar 
  • 200 ml undiluted fresh coconut milk (I used coconut cream in the can)
  • 4 young, light green pandan leaves wash and cut 5 cm long (no fresh one, dried one, still smells good)
  • 4 yolks (make sure there's no egg white at all)
  1. Dissolve sugar, palm sugar and coconut milk (along with the pandan leaves) on medium high heat, maintain and gentle simmer stage. 
  2. Once the sugar melted, scoop partial of the mixture on the beaten egg yolks, little by little (roughly 1/3 to half).
  3. Then continue stirring the coconut milk mixture while slowing add in the egg yolks with partial of the coconut mixture all into the saucepan. Stir it at low heat till the mixture thicken to your desired thickness. As I wanted to use it for this recipe, I make sure it is rather thick. It should take roughly bout 4-5mins.
*This is a quick so called 5mins kaya recipe but I had spent longer as I it thick.


  • Part 1: Starter or Sponge dough
    • 250g pao or low protein flour
    • 200g water
    • 1/4tsp (1g) commercial/instant yeast
  1. Mix and set aside over night, roughly 12-13hours (room temperature - timing depending on the weather, if hot, not more than 12hrs)

  • Part 2: Bun Dough
    • 150g pao or low protein flour
    • 50g sugar
    • 1tsp baking powder
    • 40g cooking oil (I don't like shortening and so I substituted it with oil)
  1. Knead all ingredients from part 1 and 2 together to form a soft and smooth dough. It takes roughly 5-10mins to achieve that with hand. The dough is rather soft and a bit hard to handle.
  2. Leave it to proof for bout an hour.
  3. Prepare a baking tin roughly 9inch, layered with non stick baking paper.
  4. Divide into 10portions, shape into ball before flattening and roll to round disc (roughly bout 8inch so as to allow space for it to proof).
  5. Stack the first piece into the baking tin and spread the kaya over it. The original recipe asked for a tablespoon, but I was greedy, I put in more coz I prefer it to have more of it.
  6. Continue stacking the bun doughs and spreading the kaya jam on every layer (except the last top one). Cover with a cloth and let it proof for another 2 hrs.
  7. Heat up a pot of water and steam the bun. It should takes bout 30-35mins on medium low heat.
  8. Once done, take it out to cool before slicing in... the bun should rise and filled up the entire cake tin, looks really fluffy and felt really light.
Bon apetit 

Note: you may choose to use jam or any other spread if you don't like or too lazy to make the kaya jam.

Friday, December 29, 2017

Hokkaido Cheese Tart

We haven't tasted the real thing before but this is definitely a nice recipe to keep caused my no 1 princess love it.

Each tart is sold at $4+ here and being someone that won't pay for such price, I decided I need make this myself and when is the best time, when Woolies is selling each block of Philly at $2.

Few notes before proceeding to the recipe:
* try to use mould that's smooth and not the traditional egg tart mould, it is easier to remove.
* although a thinner pastry will get you more of the cheese and taste better, but it breaks easily too. So make a thicker pastry.


  • 160g plain flour
  • 35g icing sugar
  • 10g ground almond
  • ⅛ tsp salt
  • 90g unsalted butter, cubed
  • 2 XL egg yolks


  • 150g cream cheese
  • 70g mascarpone cheese
  • 40g salted butter
  • 70g cream
  • 20g evaporated milk
  • 40g sugar
  • 1 XL egg
  • 10g cornflour
  • 2tbsp lemon juice
  • a pinch of salt
Egg Wash
  • 1tsp milk
  • 1 xl egg yolk


  1. For the pastry, first combine the flour, ground almond, salt and icing sugar together in a bowl.
  2. Add in butter and rub with fingertips till the mixture becomes crumbly.
  3. Add in egg yolk and mix till dough form. Wrap in cling wrap or in a ziplock bag, store in fridge to rest for 15mins.
  4. Next take enough to press over the mould. Remember note 2, try to be generous and not use too little otherwise the pastry will crumble and makes it very hard to unmould.
  5. Prick the base and do with more mould till all pastry used up. Bake at 160c for 10mins. Set aside to cool.
  6. For the filling, place the cream cheese, mascarpone cheese, butter, evaporated milk, sugar and cream in a bowl. Place the bowl over a water bath and stir till the mixture mix well and smooth.
  7. Add in the egg cornflour, lemon juice and salt and whisk till even.
  8. Transfer the mixture into a piping bag. Pipe it into the bake and cool tartlets. Set to chill in the fridge for 30mins.
  9. Brush the top of the tarts with the egg wash.
  10. Bake the tarts using top grill fan function for 6-8mins. Do keep an eye to prevent the top from burning. If required, at 5-6mins, give the tray a turn.

Friday, December 22, 2017

Red Wine Oxtail Stew

I had adapted Jamie Oliver's insanely good oxtail stew to my own very version due to availability of ingredients in the kitchen and it is way better than insanely good, it is smack good... hehehe...

Ingredients :

  • 500-600g of oxtail (scrub with salt and flour, rinse till clean)
  • 500ml red wine
  • 3tbsp Lea Perrin worchester sauce
  • 1/2 cup of 4 mixed beans
  • 1/2 cup tomato paste
  • 1 onion cut to 12pcs
  • 3pcs celery cut to small pieces
  • 1 carrot cut to small pieces
  • 1 sprig of fresh rosemary
  • 4 sprigs of fresh thyme
  • 2pcs of bay leave
  • 3tbsp olive oil
  • 3tbsp flour
  • 3tbsp chicken powder (I used my fresh home made one, no beef stock use this as sub)
  • 1/2 tsp salt to season (adjust to your preference)
  • 500ml water
  • 1 big handful of chopped parsley to sprinkle after cooking.

Method :
  1. Use high saute mode, heat up the olive oil (half of it). Brown the oxtail, all sides. Sprinkle with 1.5tbsp flour, give it a stir. Take about 10-15mins. Remove and set aside.
  2. Add a little more olive oil, saute the herbs and veggies. Do this for bout 5-7mins, then sprinkle with the rest of the flour and stir for another 1-2mins till well coated and the flour dissolve.
  3. Add in the rest of the ingredients, give it a stir. Change to bake mode, lid on, valve to bake mode and bake for 45mins.
  4. I wanted a more brown effect, so I dish them out and place in oven, 20mins at 160c. If you don't have an oven or find this too troublesome, continue to bake in the PPC for another 15-20mins, till the sauce thicken to your preference.
  5. Sprinkle with parsley and serve.

Monday, December 4, 2017

Smoked Salted Black Tea Chicken

Typical menu for whole chicken will be either to do the Western style roast or Hainanese Chicken rice and I'm sort of bored with that. So when I open up the kitchen cabinet and saw the big basket of black tea there... well.. ok, I'm gonna try smoking the chicken.

Tools Required:

  • Oven
  • grill tray with the rack
  • aluminium foil


  • whole free range chicken (mine 1.2kg)
  • 1cup black tea
  • 1/4 water
  • 2tbsp coarse salt
  • 2tsp himalayan salt
  • 1/2tsp pepper
  1. Pat dry the chicken, rub it all over with the himalayan salt and pepper.
  2. Mix the black tea with water and salt.
  3. Place the tea mixture on the tray before placing the rack over it.
  4. Place the chicken on top of the rack. Cover loosely with the aluminium foil to create smoke effect in inside the tray, allowing some smoke to escape.
  5. Preheat oven at 100c for 10mins, then place the tray in. Reduce temp to 70c. Use the bottom heat function only
  6. Smoke the chicken for roughly an hour to 1.5hrs.
  7. Remove the aluminium foil and change to fan forced at 180c. Roast the chicken for another 25mins.
  8. Once done, remove to cool for bout 10-15mins before cutting it up.

Sunday, December 3, 2017

Condensed Milk Cheese Cake

It has been a while since I last updated the blog, time to start recording down all the recipes that I think is good and worth keeping.

To start with, today I just baked condensed milk cheese cake.

The big boss bought and open up the condensed milk, so got to make something with it before it spoil. And since Philly cheese is on sale, $2 per block from Woolies, hence google turn up with condensed milk cheese cake.


  • 5 yolks
  • 1 egg
  • 84g cake flour - sieved
  • 84g condensed milk
  • 200g cream cheese
  • 58g canola oil
  • Pinch of salt
  • 4tsp lemon juice

  • 5 egg whites
  • 75g castor sugar
  • 1tsp lemon juice

*Note: I had used the 24cm push up round cake pan.. lined inside with paper, bottom and side. Then wrapped the outer bottom with 3 layers of aluminium foil to prevent the water from the water bath from getting in.

  1. Melt cream cheese  by double boiling over stove.  Once melted,  whisk lightly to a smooth consistency.  Set aside.
  2. Sieved flour, then add in salt, stir well and set. 
  3. Mix yolks, 1 egg and condensed milk until well combined and set aside.
  4. Heat oil over stove or microwave on high for 10seconds. Once done, drizzle over sieved flour and quickly mix to a smooth paste.  Set aside.
  5. Pour the yolk mixture into the cream cheese, mix well. Then add into the flour mixture, mix well. Next add in 4tsp lemon juice, whisk until well combined.  Set aside.
  6. Pre-heat the oven at 170c. Prepare the outer tin for the water bath, boil roughly 1.5l water
  7. Beat egg whites until foamy, add in 1tsp lemon juice, then add sugar in 3 batches.  Continue beating until attain firm peak.
  8. Fold in meringue to the yolk mixture in 3 batches.  Be sure to fold till you don't see any streaks of meringue.
  9. Pour in batter to baking tin, tap few times on table top to release air bubbles.
  10. Place the baking tin on the outer tin, fill up the outer tin with the boiling water.
  11. Send to bake by waterbath method. 170C for 20min, then 160C for another 45min (adjust according to your oven temperature. I had reduce temp to 140c for the last 10mins to avoid the top from over browning.
  12. Once done, invert to cool for 5min and remove mould.  Then revert back upright to cool completely.

Thursday, May 18, 2017

Pumpkin Donut

This is originally not my recipe, I made amendment to the recipe to fit whatever is in my pantry and here it is with the modification. Original recipe from Mandy in FB group.


  • 100g Plain flour 
  • 150g Bread flour (original asked for 200g bread flour, without plain flour)
  • 20g milk powder
  • 4g yeast
  • 80g pumpkin (microwaved with a tablespoon of water for 5mins high, then mashed. original recipe called for sweet potato without information on how to prep it)
  • 30g raw cane sugar 
  • 3g salt 
  • 95g of egg + water (1 egg + with water till it is 95g)
  • 20g butter (add in after mixture is well mix, the recipe indicate 15mins)
  • Oil to fry (I used peanut oil)

  1. I'm using my Kenwood mixer, with the bread attachment. Place in the wet then dry ingredients, set it to medium low speed and mix for about 3-5mins till all ingredients are well mix together
  2. Then add in the butter and mix for another roughly 20-25mins on high speed. I did not wait till it reaches window pane stage coz i was running out of time.
  3. Leave it to proof for bout 30mins (it was rather cold last night since winter started, so I proof it over a medium low heat water bath).
  4. After 1st prove, deflate air, roll flat and divide into 23 pcs (or up to ur preference), shape into round balls. The dough is rather fluffy and soft to handle. So by the time I'm done with the last, the first is sort of proof again.
  5. Pour oil in the pot that you using to fry the donuts and heat it up while working on the donuts.
  6. Make a hole in the centre of the ball with your finger, then give it a hoola hoop round in your finger so that the hole in the middle is even, big enough and the entire donut looks even. Make sure the table is well floured.  
  7. Proof another 15 mins. (U may prove longer to 30 mins)
  8. Be carefully when handling doughnuts. I used my long silicon chopstick that's wonderful for this.
  9. Drop in the donut one by one on the oil and fry on low heat till you see golden brown colour. If your oil is hot enough, the donut should float up within 5 seconds you put it in.
  10. When done, rest & cool the doughnuts, decorate it the way you like once done.

Sunday, December 11, 2016

Popiah Skin

This project has been put on hold for a long time and finally, I bought the Lodge raw cast iron pan and thought of giving it a test run with this recipe. And it is absolutely fantastic.. it works.

  • 100g sourdough discard
  • 100g flour
  • 105g water
  • a pinch of salt

  1. Mixed the ingredients well and stir it hard up and slam it down. Do this till you see the mixture begin to form "fibre". If too tired or lazy, just use the mixer with the dough hook, that should just take bout 1-2mins, but iIjust needed some hand exercise so i used the hand and the spoon. 
  2. Cover well and store in the fridge to rest over night. you may use the dough once warm to room temperature.
  3. Heat up the pan at medium heat and lower it once you can start to feel it out of it when u place your hand above it.
  4. Use the hand to grab the dough mixture and dollop it to the pan. for reference, you can youtube the instruction how to it. However I had done a shortcut/lazy job and used the ladle instead for this task. I drop bout half a dollop on top the pan and quickly spread it out to as thin as I can.
  5. Once done you may peel it off (I had timed mine at 2mins each) and let it warm up another 20seconds before doing the next sheet. Refer to the video below of me peeling it off and almost burnt my fingers... hehehe
Note: The skin will be rather crispy/tough when you peel it off. Place it on a plate and cover with a piece of cloth. It will soften once it cools down.