Most asians (I think) nowadays have a rice cooker at home to cook rice because rice is such a staple. But over in my house, we do not use a rice cooker. We use this magic cooker thermal pot thing so we’ll have to cook the rice on a stove first before putting it into the thermal pot. The whole point is to save energy (aka gas bills) because the rice just needs to be around half-cooked and putting it into the thermal pot (which doesn’t use any electricity at all) will do the rest of the cooking. Therefore, I am quite familiar with cooking rice without using a rice cooker and am rather proud of this fact haha. Most of my friends of around my age do not really know how to do it so let me boast a little and show how it is done.
After the success of my pumpkin chiffon cake, I attempted to make another healthy-sounding chiffon cake – sweet potato chiffon cake! Continue reading
I have some left over swiss meringue buttercream from making chocolate cupcakes but because the cream was not suitable for piping, I decided to make a cake and just spread the cream on top. I always think that strawberry and raspberry should go with chocolate so I googled for a chocolate cake recipe and chanced upon Joy of Baking’s simple chocolate cake recipe.
I wanted to make some raspberry swiss meringue buttercream (because it sounds so delicious) but the price of raspberries is so high in Singapore! As I’m typing this, I’m in London and raspberries way cheaper here (and I’m eating tons of them everyday teehee). Anyway, I bought some strawberries instead and made strawberry swiss meringue buttercream instead!
Eclairs! I had 50g of butter left and was looking for a good way to use up this 50g of butter so eclairs! Choux pastries are a nice way to use up small amounts of butter! This time round, I mixed a recipe from Paul Hollywood with a cream recipe from Women’s Weekly. The Paul Hollywood recipe promises a crispy pastry and boy was it really crispy. Continue reading
My first time baking with a vegetable! The cake turned out awesome but there wasn’t a strong pumpkin flavour to the cake. In fact, my grandmother thought it was pandan chiffon cake haha. There’s nothing much to say for this cake except that it keeps very well overnight and tastes very good, even for someone who doesn’t usually go for pumpkin (like me). Continue reading