Wednesday, March 4, 2015

▪Banana Cake with Desiccated Coconut ▪ Rice Cooker Cake▪

Abundant bananas at my home is a very common issue.

Somehow or rather, these bananas are always left untouched... and so here I have, another rice cooker cake.



These Banana Cake are simply awesome. 
I have added some desiccated coconut into it and it's simply delicious.


This banana cake did not last us longer, we have finished it within 2 days. 


Surprisingly, these banana cakes are wonderful, completed with an extreme soft & fluffy texture.
And for those of you who fancy a little twist of the coconut flavor, you get it all in this banana cake.


My colleague is surprised that this banana cake is baked via a rice cooker, and he has doubts about it.. He tried a slice during tea time, and reverted back to me that this banana cake is GOOD!!! He has even asked me to make more for him... Hahaha...


Enjoy this awesome cake with a cup of tea during tea time ^_^


Banana Cake with Desiccated Coconut ▪ Rice Cooker Cake





Ingredients:

100g sugar
100g butter
2 eggs
150g plain flour, sieved
2 tsp baking powder, sieved
100g mashed banana
5g desiccated coconut


Method:

1. Whisk the butter and the sugar on high speed until you get a light & fluffy texture.
2. Add in 1 egg at a time, and beat until well combined.
3. Add in the sieved flour mixture, mix well. Fold in the mashed banana and desiccated coconut, combined well.
4. Pour the batter into the greased RC pot, and select "BAKE" on your RC.

*It took my RC about 45 mins to bake this cake.


Note:
This is the Panasonic RC I am using.

This time I have used my RC pot to bake the cake.

This batter had given me about a 1.5-inch tall cake height. For those of you who have a smaller rice cooker pot, this recipe will give you a higher height, whereas those of you with the same 10-cup RC pot as me, you can doubled up the portion or use a cake pan or paper mould.




Wednesday, February 18, 2015

Happy Sheepish Lunar New Year

I haven't had much time to blog recently. Took much of work at home as I had sent my helper home and I had to oversee my own household once again. Clearing and cleaning and packing and tidying for the lunar new year ahead.


Wishing Everyone a Prosperous Lunar New Year and May You have Good Wealth and Health.

《Gong Xi Fa Cai》

Sharing some bakes that I did for the new year...the always same usual goodies not to be missed.


My new cookie, Chocolate Tarts... Made these because Mimi will always removed the pineapple filling from the tarts and ate the crusts. So I thought...


I could only tell you....These Chocolate Tarts were heaven.. I had baked the 1st batch of them but they ain't enough....


The Always must bake Pineapple Tarts...


And my new flavour... Walnut Cookies...


Sunday, January 25, 2015

Japanese Sweet Potato Milk Loaf

I love the color of this Japanese Purple Sweet Potato Loaf...!!!

The color of it was simply so sweet & pretty...


I had previously tried to make a Pumpkin Milk Loaf but without realizing that the pumpkin puree was a little watery and added too much milk. Besides that, the pumpkin milk loaf was unbaked too. Ended up, the loaf came out a little disastrous... :(

I was so much tempted to try again. 

And so I did...

I tried it with Japanese purple sweet potato, plus the girls preferred their bread in purple rather the yellow(pumpkin)


And I was glad it was successful!!!! I had taken extra care not to under-bake my loaf and watched its top, just in case it got burnt...


A well-rise loaf + a pretty sweet lilac color... I couldn't help but keep on admiring this loaf of  mine...



This bread texture was excellent too!!!
It was so soft, and it bounced back when you pressed onto the loaf.

Happy Happy me... ^-^



But as the girls had preferred their bread in bread rolls version... I wondered if they would eat these bread slices... I kept reminding them to remember to eat my bread.... -_-"




Japanese Sweet Potato Milk Loaf
Adapted from Home Baking 星期天的烘焙时光 by鄭榮仙






Ingredients 

250g bread flour

5g instant yeast
100g mashed sweet potato
45g sugar
5g salt
165g milk
15g butter




Method:

1. Mix all ingredients, except butter, into the mixing bowl, attached the dough hook and knead into a dough. Add in the butter and continue to knead for about 10 minutes until you get a pliable dough. Allow the dough to rest for about 45-60 minutes or until it doubles up. (My final dough weighs about 550g)

2. Punch the dough to release excessive air. Shape into a roll ball and allow the dough to rest for 15 minutes.
3. Roll the dough flat, roll it up like a swissroll and tuck it nicely into your bread pan. Allow the dough to proof for about 30-45 minutes.
(I had shaped mine into 400g loaf into my 400g bread pan, and made 6 x 25g of small bread rolls.)
4. Bake in a preheated oven of 180C for about 30 minutes, or until your loaf turns golden brown.



Do link back to MiMi Bakery House if you have used any information as published in this blog.

Tuesday, January 13, 2015

Yam Rice with Pork Belly & Mushrooms

 I am exploring into my cooking skills these days.

For a change, lesser bakeries and more dishes are whipped up these days. And the Dear Hubby commented that if I were to be a homemaker, he is bound to put on more weight... :P


Unlike the yam rice that was being sold in stalls, they are usually darker in colour. While on the other hand, I preferred my yam rice, cooked in my own preference, in a whiter version.

As the hubby did not fancy garlic and shallots, I had to go easy & little with them, and mushrooms too. The girls hadn't been exposed to yam rice before, so I wasn't sure if they would fancy this yam rice.


The worry was uncalled for and I was glad that the girls liked this lighter version of yam rice I had cooked.

**Please note: This recipe had been cooked according to my taste preference.



▪ Yam Rice ▪




Ingredients

2.5 cups of rice
3.75 cups of water
125g yam, peeled and cut into strips
150g pork belly, cut into strips (ready cooked)
4 chinese mushrooms, soak & soften, cut into strips
25g dried shrimps, soak & soften
2 tbsp cooking oil
1 tsp minced garlic
1 shallot, chopped
2 tbsp light soy sauce
1 tsp dark soy sauce


Method:

1. Rinse rice and drain to dry. Set aside.

2. Heat up the oil and saute garlic and shallots until fragrant. Add in the yam, dried shrimps & mushrooms and toss until fragrant.
3. Add in the pork belly and rice. Add in light soy sauce & dark soy sauce and toss the ingredients for about 3 minutes.
4. Pour the ingredients into the rice cooker pot, pour in the water and stir the ingredients to ensure even distribution of the ingredients and the rice. Select "COOK" until rice is done. Serve hot.


Do link back to MiMi Bakery House if you have used any information as published in this blog.