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Girls' Best Friend

Bright and sparkly. Gemstones came to my mind when I was removing this Dragon Fruit and Orange jelly from the mould. Like a combination of gemstones...rubies, amber and diamonds, all in one!

Dragon's Eyes

The literal translation for the name of a small brown, juicy exotic fruit from the lands of Asia, known as Longan in Chinese, packed into these muffins


A taste from the humble beginnings, the Long Bean Rice brings back beautiful memories of the yesteryears

Light and Fluffy

Lemon, Yogurt and Cranberries~a nice blend of flavours in a light and fluffy chiffon cake

Bread Stories

Asian style buns ~ Popular as breakfast food or snack, sweet/savoury fillings wrapped in soft, cottony bread

Sunday, 29 July 2012

Of Snowy Mountains and Shining Stars

This one is worthy of a place here.  The name is Hokkaido cupcakes something that was a hit among bloggers some time back and I did catch the bug and tried it out then.   The first attempt didn't turn out so pretty.   Over last weekend, it became my second and third attempt as gifts for friends and loved ones.  When it turned out well during the second attempt, I made another the next day :)

I have to say I am really proud of them.  I think they turned out really well.  I love how they rose right above the brim of the cup with a nice dome and prominent cracks to fill with cream and best of all no shrinking.  Now, I am not sure if this is how they should look like as most of those that I have seen have a flatter or crumbly top.  You will see why mine doesn't if you scrutinize how I twig the recipe :)  I didn't bother to pipe the cream though, just top a tablespoon on each of them.  Made 2 different toppings, strawberries  and the other was dried cranberries, blueberries and a pecan.

Source : Nasi Lemak Lover with variation in blue

  • 3 egg yolks
  • 25g caster sugar
  • 35g corn oil
  • 60g milk
  • 70g cake flour
  • 1/2 tsp baking powder 
  • 3 egg whites
  • 20g caster sugar
  • 1 tsp lemon juice
  • 100g whipping cream
  • 20g icing sugar
  • 1 tsp instant custard powder
  • Icing sugar for dusting

  1. Pre-heat oven to 170C.
  2. Sift flour and baking powder twice.  Set aside.
  3. Use hand whisk, beat egg yolks and sugar until pale in colour.  Add in oil and milk, mix well.  Add in flour.
  4. Use electric whisk, beat egg white until foamy, add in lemon juice and sugar in 2 additions until stiff peaks.
  5. Fold 1/3 egg white into egg yolk batter.
  6. Fold in balance egg white until well combined.
  7. Fill in paper cups to almost full.
  8. Bake for 18-20 minutes.  I left cakes in oven with door ajar for 5 minutes before removing them to cool completely.
  9. To prepare cream, use electric whisk to beat whipping cream and sugar in a bowl of ice water until stiff peaks.  Add in custard powder.
  10. Spoon or pipe on cakes when they are cool.  Keep refrigerated.


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