烤番薯年糕球 Baked Sweet Potato Mochi with Nian Gao

看到冰箱里差点被遗忘的年糕，选了这款不油腻，烘烤式的番薯年糕球。

做法简单，也很不错吃。

 

烤番薯年糕球

材料 ： （约15粒）

番薯  160克
粘米粉  30克
糯米粉  45克
糖  20~40克（喜欢少甜的可以减少份量）
清水  6汤匙   
盐  少许
年糕  适量（切小块）
白芝麻 少许
玉米油 


做法 ：

1. 番薯蒸好，压成泥，过筛。
2. 加入粉，清水，糖和盐。搅拌成团。 
3. 分割成15粒小团，包入年糕，手沾一些油以及白芝麻，搓圆。
4. 把年糕球排放在涂了层薄油的烤盘。
5. 预热烤箱，烤170度， 20-25 分钟。 


备注： 番薯的湿度都不同的，水的份量需自己拿捏。




Baked Sweet Potato Mochi with Nian Gao

Ingredients : (Yield 15 Mochi)

160g sweet potato (steamed, mashed and sieved)
30g rice flour
45g glutinous rice flour
20~40g castor sugar (can be reduced if you like it less sweet)
6 tbsp water    
pinch of salt
some nian gao, cut into small cubes 
Some sesame seeds
corn oil
 

Method :

1. Prepare the sweet potato puree.
2. Stir in flour，water，sugar and salt. Mix to form a pliable dough. 
3. Divide dough into 15 balls. Wrap in nian gao filling，grease your hands and roll into ball with sesame seeds.  
4. Place on a lightly greased baking tray. Repeat for the rest.
5. Bake in a preheated oven 170'C for 20-25 minutes or until fully cooked. You will see the nian gao starts bubbling out when it's ready. Enjoy!


Note: 
The amount of water used is depends on the moisture of the sweet potatoes. Do adjust accordingly. 

（Recipe adapted from Miki's Food Archives）

 

 

 

香蕉蜂蜜戚风蛋糕 Banana Honey Chiffon Cake

无油版的戚风蛋糕，加入了香蕉泥以及蜂蜜，

口感还是松软湿润的。

香蕉蜂蜜戚风蛋糕

材料： 8寸中空戚风圆模

蛋黄  5个
香蕉  100克
柠檬汁  1/4茶匙 
蜂蜜  30克
牛奶  35克
低筋面粉  100克


蛋白  5个
细砂糖  30g
柠檬汁  1/2茶匙 

线条 ~ 巧克力粉  适量


做法：

1. 香蕉压成泥，加入柠檬汁拌匀。
2. 蛋黄+蜂蜜+牛奶，用打蛋器搅拌均匀。
3. 加入香蕉泥拌均匀，筛入低粉，拌均至无粉粒状。
4. 蛋白加柠檬汁打起泡状，分次加入细砂糖，打发成尾端挺立的蛋白霜。
5. 将1/3蛋白霜加入蛋黄糊中，用橡皮刮刀拌匀。
6. 然后倒入其余的蛋白霜，混合拌成均匀的面糊，分成3份。
7. 将1份的面糊倒入戚风模，筛入一层巧克力粉。再倒入另一份的面糊，筛入一层巧克力粉。接着把最后一份面糊倒入，敲出气泡。
8. 放进预热170度的烤箱，烤40分钟或至熟。
9. 出炉倒扣，待凉。



Banana Honey Chiffon Cake

Ingredients: 8” chiffon mould 

5 egg yolks

100g mashed banana

1/4tsp lemon juice

30g honey

35g fresh milk

100g cake flour

5 egg whites 
30g castor sugar
1/2tsp lemon juice

some cocoa powder

Method： 

1. Add in lemon juice into mashed banana，mix well.

2. Combine egg yolks，honey and milk in a mixing bowl. 

3. Add in mashed banana stir well to combine.

4. Sift in cake flour，mix well，set aside.  

5. Beat egg white with lemon juice until frothy and add in the sugar in 3 batches. Beating till shiny peaks.

6. Add 1/3 egg white into egg yolk batter and fold well.

7. Pour the batter back to the 2/3 egg white and fold into a smooth batter. Divide into 3 portions.

8. Pour the 1/3 batter into chiffon mould, evenly sift a thin layer of cocoa powder over. Repeat the same method of the rest batter，tap pan on table a few times to remove air bubble. 

9.  Bake in preheated oven at 170C for 40 minutes or until cooked.  

10.  Remove from oven，invert cake onto table until completely cooled. 

（Recipe adapted from here） 

 This post is linked to the event Little Thumbs Up (March 2015 Event: Honey) 

organized by Zoe (Bake for Happy Kids) and Doreen (My Little Favourite DIY) and 

hosted by Joyce (joycescapade.com).

苹果隔夜燕麦 Apple Overnight Oats

早餐，依然是喜爱简单美味的隔夜燕麦。

苹果隔夜燕麦

材料：

燕麦片  6tbsp (45g)
牛奶  1/2杯
优格/酸奶  1/2杯
奇异籽  1tbsp
青苹果  1/2个 (切片)
红苹果  1/2个 (切片) 
烤香杏仁 (适量)


做法：

1. 用一个干净（烧水烫过并擦干）的玻璃瓶，放入燕麦片，奇异籽和优格。
2. 之后慢慢加入牛奶直到近3/4满，用干净的勺子轻轻搅拌把瓶底下的燕麦片和牛奶拌均。

3. 最后加入准备好的水果，再搅拌两三次，盖上盖子然后放进冰箱冷藏一夜。

4. 隔天当你要享用时就以随意添加一些喜爱的果仁和蜂蜜调味，搅拌后就能享受一份健康又有营养的早餐了。 




Apple Overnight Oats

Ingredients：

6tbsp (45g) rolled oats
1/2cup fresh milk
1/2cup plain or greek yoghurt
1tbsp chia seeds
1/2 green apple (sliced)
1/2 red apple (sliced) 

some roasted almond


Method:

1. Using a clean sterilized glass jar, add rolled oats, chia seeds and yoghurt.
2. Pour in milk till almost 3/4 full, stir the mixture with a clean spoon to loosen the oats at the bottom of the jar.
3. Lastly add in your preferred fruits (remember to rinse with water and pat dry with kitchen paper towel) and give a few stirs.
4. Cover the jar and leave the mixture overnight in the fridge.
5. In the morning, before having your oats you can top it with extra sliced fruits and some roasted almond plus drizzle of honey (optional) to sweeten the taste.

香辣蜜汁杏包菇 Honey Mushrooms with Crispy Garlic

香辣蜜汁杏包菇

材料 :

杏包菇  300克 （切块）
粟粉  2大匙
油  2杯
蒜头  5瓣，去皮，切片
青葱  1棵，切粒


酱汁：

蜂蜜  2大匙
糖  1/2大匙
指天椒  5条
生抽  2大匙
清水  3大匙


做法：

1. 杏包菇沾上粟粉，放入热油中炸至金黄色，捞起沥干油份，备用。
2. 蒜片炸至金黄色，捞起沥干油份，备用。
3. 留1大匙油，放入酱汁材料煮滚，再加入杏包菇大火炒匀，盛起。
4. 撒上炸蒜片和青葱即可享用。



Honey Mushrooms with Crispy Garlic

Ingredients ：

300g king oyster mushrooms，cut into pieces
2tbsp cornstarch
2 cups oil
5 pips garlic，peeled and sliced
1 stalk spring onion，diced


Sauce ：

2tbsp honey
1/2tbsp sugar
5 chilli padi
2tbsp light soy sauce
3tbsp water 


Method ：

1. Coat king oyster mushrooms with cornstarch and deep-fry in hot oil until golden brown. Dish and drain. Set aside.
2. Deep-fry sliced garlic until golden brown. Dish and drain. Set aside.
3. Leave 1 tbsp oil in wok，add in sauce ingredients and bring to boil. Add king oyster mushrooms and stir-fry until well mixed. Dish up.
4. Sprinkle fried sliced garlic and diced spring onion on top. Serve.


（Recipe adapted from Yum Yum Magazine No.96 (pg.45)

 This post is linked to the event Little Thumbs Up (March 2015 Event: Honey) 

organized by Zoe (Bake for Happy Kids) and Doreen (My Little Favourite DIY) and 

hosted by Joyce (joycescapade.com).

摩摩喳喳 Bubur Cha Cha

摩摩喳喳

材料：

橙番薯  150克
紫番薯  150克
芋头  200克
 

椰浆甜汤 :

新鲜椰浆  400克
清水  2公升
香兰叶  数片（打结）
砂糖  200克 或 适量
盐  1茶匙 或 适量


薯粉团 :

木薯粉  100克
滚水  70克

 
做法：

1. 将橙、紫番薯和芋头去皮切块，大火蒸熟。
2. 薯粉团 ： 将滚水慢慢倒入木薯粉里，搅拌均匀。待稍微凉些就把薯粉搓揉成团，擀平再切成菱角形。倒入适量清水在一小锅里，煮滚，放入薯粉块，煮至浮起，呈透明状，捞起放入冷水中，备用。
3. 椰浆甜汤 ： 将清水和香兰叶放入一个锅里煮滚，加入糖和盐煮至溶化，然后倒入椰浆，煮至微滚即可熄火。
4. 将橙、紫番薯，芋头和薯粉团放入椰浆甜汤里，拌匀即可享用，冷热皆可。

Bubur Cha Cha

 

Ingredients :

 

150g sweet orange potato

150g sweet purple potato

200g yam

 

 

Coconut Milk Base ：

 

400g coconut milk

2L water 

pandan leaves，knotted

200g sugar

1tsp salt

 

Tapioca jelly :

 

100g tapioca flour

70g hot boiling water

 

Method :

 

1. Peel and cut all potatoes and taro into cubed. Steam until cooked.

2. To make tapioca jelly, slowly add hot boiling water into tapioca flour, mix well. When it turn slightly warm, knead till smooth. Use a rolling pin to roll dough into flatten, cut into small square cubes. Get ready a pot of hot boiling water, add in tapioca dough, cook until float on the surface. Remove them into cold water.

3. In another pot , add pandan leaves and water,  bring to a boil. Add in sugar and salt cook until dissolved，then add in coconut milk，simmer for few minutes，off the heat. 

4. Add potatoes，yam and tapioca jelly into bubur cha cha soup, serve warmed or chilled.

蜜糖杏仁香橙牛油蛋糕 Orange Almond Butter Cake with Honey Almond Crust

蜜糖杏仁香橙牛油蛋糕

材料 : 8寸脱底模 

牛油  227克
细砂糖  80克
蛋黄  5个
低粉  130克（过筛）
杏仁粉  100克
双倍发粉  1茶匙
鲜橙汁  5大匙 
橙皮屑  1个
盐  1/4茶匙


蛋白  5个
细砂糖  80克


表层：蜜糖杏仁片

杏仁片  90克
蜜糖  50克
牛油  30克


做法：

1. 低粉和双倍发粉混合过筛，备用。
2. 牛油加细砂糖用搅拌器打至松发。
3. 蛋黄逐粒加入，搅拌均匀。
4. 加入杏仁粉，盐，橙皮屑， 拌匀。
5. 将过筛的粉类和鲜橙汁加入，搅拌至均匀。
6. 蛋白分次加入细砂糖打至中性发泡。
7. 分次将蛋白霜拌入蛋黄面糊里。
8. 倒入铺有烘焙纸的烤模里，放入预热烤炉，以180度烤约45分钟或至熟。
9. 蜜糖，牛油和杏仁片隔水煮溶。
10. 把混合均匀的蜜糖杏仁片铺在蛋糕上。
11. 再次把蛋糕放入烤箱，以180度继续烤10分钟至金黄色即可。




Orange Almond Butter Cake with Honey Almond Crust 

Ingredients ： makes a 8” square pan with removable bottom 

For the orange almond butter cake
227g unsalted butter
80g sugar
5 egg yolks (medium)
130g cake flour
100g almond meal or almond flour
1tsp double action baking powder
5tbsp orange juices
Orange zest from 1 orange
1/4tsp salt

5 egg whites (medium)
80g sugar

 
For the honey almond crust
90g almond slices
50g honey
30g butter

 
Method ：
 
1. Sift cake flour and baking powder, set aside.
2. Place the butter and sugar in a mixing bowl and beat until light and creamy.
3. Add the egg yolks, one at a time, beating well after each addition.
4. Add in almond flour, salt and orange rind, mix well.
5. Add in cake flour, baking powder and orange juices, combine well.
6. Beat egg whites in a clean large bowl until foamy. Gradually add in sugar, and beat till soft peak. 
7. Take one portion of the egg white mixture, and use a hand whisk to stir well with batter till combine and thick paste. 
8. Slowly fold in the balance egg white with a spatula till well combine.
9. Spoon the batter in the cake pan which line the base with paper and lightly grease. 
10. Bake at preheated oven at 180c for 45mins or until cooked. 
11. To prepare honey and almond crust topping, add butter, honey and almond slices into a shallow saucepan. Heat to melt the butter and honey, ensuring that the almond slices are well-coated with the honey-butter mixture. 
12. Top with the honey almond crust mixture evenly over the cake and return the cake to the oven at 180C until the almond are roasted to a lovely golden brown, which takes approx. 10 min. 
13. Wait for the cake to cool down before slicing. 

（Recipe adapted from Nasi Lemak Lover )

This post is linked to the event Little Thumbs Up (March 2015 Event: Honey) 

organized by Zoe (Bake for Happy Kids) and Doreen (My Little Favourite DIY) and 

hosted by Joyce (joycescapade.com).