Jul 022013


So what’s my opening paragraph gonna be for this post?

THANK YOU SHAN, for directing me to the source of this recipe from my Irresistible Double Corn Muffins post. Without you, this post is not possible. Truly, heartfelt thanks!!! xoxo

You see, i have the worst habit ever. No thanks to the technology these days, i’ve been baking and cooking based on recipes i found online using the phone instead of the old school way, jotting down onto my recipe book. Sometimes when the boys secretly use my phone, (yes, secretly because 99% of the time, they’re not allowed to touch my phone) they will accidentally delete off some pages/links? Or in this case, it might even be me, the sotong, who always forgets to save links or bookmark them.




I’ve been wanting to blog about this cake since the longest time but never did because well, i lost the recipe. But this cake is so amazing, so unforgettable that i literally begged for the link to the recipe through this blog of mine, and also through my Facebook Page and i found it! Wheeeeeee! Again, thank you, Shan.. for being so helpful and kind! :)

If you’re a pumpkin lover, you.have.to.try.this.


The Super Yummilicious Pumpkin Cake



250g butter
160g sugar
3 eggs
150g steamed pumpkin, mashed
300g self-raising Flour
20g corn flour
60g milk
150g pumpkin, peeled and diced
pinch of salt
pumpkin slices, for topping
pumpkin seeds, for topping


  1. Preheat oven to 175ºC. Line and grease the baking pan.
  2. Cream butter together with sugar until light and fluffy. Add eggs, one at a time, and cream until light and smooth or the colour turned pale.
  3. Stir in mashed pumpkin and mix until well blended.
  4. Sift together flours and salt, fold into the mixture alternate with milk. Mix until well combined then stir in diced pumpkin.
  5. Transfer batter in to baking pan, arrange pumpkin slices on the surface and sprinkle with pumpkin seeds.
  6. Bake for 50 to 60minutes or until it is cooked. Cool on rack.


I really gotta stop raving about this cake. Otherwise, i’ll never stop. I can go on and on and on and on about it and i’m not the only one. The in laws loved it to bits and pieces as well!

So now that the recipe has be found, i’ll let my photos do the talking. *wink*

Ps. orange/yellowish food is so hard to photograph! The hue, the lighting, the sun.. not quite a good combination. I had a tough time editing… so i didn’t. Hope you still find the cake droolicious! :)


Jun 222012

I almost didn’t manage to put this bread post up because i couldn’t find the recipe that i used. *smacks forehead*

Every time i wanna post this, i forgot where the recipe was. Then, when i finally found it, i didn’t have time to post. And the vicious cycle continues till i was determined to have it stopped today. Hahaa!

I really love this recipe. It’d be sad if i can’t have this up for my future reference. In fact, i used the exact recipe for another bread i made not too long ago, with a different (main) ingredient of course. Will post that soon! :)

The idea came about when i had some leftover yam puree in the fridge. Not wanting to eat it just like that, i decided to use it as bread/bun filling instead.

Choosing what bread to go with it wasn’t that difficult. I had a few ideas but in the end, i picked pumpkin – simply because i happened to have pumpkin in the fridge. Heeee! Yup, it’s that easy and flexible actually when it comes baking and cooking. I usually let the produce in the fridge decides what’s baking/cooking on that particular day. *wink*

Pumpkin Bread with Orh Nee (Yam/Taro) Filling

(makes 1 x 8″ round tin and 1 loaf)

4 1/2 tsp active dry yeast
1 cup warm buttermilk
2 large eggs, beaten
1 1/2 cup pumpkin puree
84g melted butter
6 cups all purpose flour
3 tbsp sugar
2 tsp salt

Optional : crumble toppings and pumpkin seeds

How to make yam filling

My version is simply a no brainer and slightly healthier too.

What i do is, dice one whole yam (since i’m already pureeing, why not make more? :P) into cubes after the skin is removed and steam till soft. Puree it straight in the food processor together with brown sugar, to taste. If the yam happens to be a little on the dry side, i’ll add one tbsp of milk each time till i get the consistency i like, otherwise, i’ll leave the yam alone with the sugar. Yup, it’s as easy as this! Have fun experimenting. :)


  1. Place all ingredients in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Select the Dough function of the bread machine and press start. Let the machine continue to knead the dough.
  2. Stop the machine and remove dough from the bread pan. Shape the dough into a smooth round and place in a lightly greased mixing bowl , cover bowl with cling wrap and let it rise till double in volume for about 60 ~ 90 mins.

  1. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 9 equal portions and shape them into rounds, about 50-60g each. Cover with cling wrap, let the doughs rest for 10mins.
  2. Flatten each dough into a round disc and press out the trapped air. Place 30g (or more if you like) of yam puree in the middle, shape and roll into a smooth round ball.
  3. Place doughs seams side down in a 8″ round tin (lightly greased with oil or butter or line it with parchment paper). Loosely cover with a damp cloth or cling wrap and let doughs proof for 45 ~ 60 mins or until double in size.
  4. When ready to bake, brush the surface of the dough with water and sprinkle some crumbles together with pumpkin seeds on top. Bake at preheated oven at 200 degC for about 15 ~ 20 mins until the bread is golden brown all over. Cover the surface with a sheet of aluminum foil if the surface browns too quickly. Remove from oven, unmold immediately and let cool on wire rack.


So why do i love this particular recipe?

Because it’s very easy (no need for tangzhong/water roux/overnight sponge/biga and whatnot method!) and the bread comes out great! You know.. soft and fluffy and all..without the fuss or the additional unwanted ingredients.

Do take note that the recipe is rather huge. It gave me 7 buns and one medium loaf bread in total. I quite like it in loaf as well — Think polka dot bread! :P

Oct 292011

Halloween’s around the corner!

No pumpkin dessert or anything Halloween theme desserts for me this year. I’m gonna be boring and give you this instead… Hee! Something which i’ve been wanting to try for the longest time and boy, was i glad or what.. now that i can finally strike this item off from the To-Cook-List.

I think i have an unexplainable love towards dumpling, or gnocchi if you must. I crave for it from time to time. Pumpkin, potato, spinach & ricotta, or even just plain like that with flour, i, will eat them all. Period. :)

damn, i really love this nail colour laa! heheee!

Truth be told, this was my first time using fresh sage leaves. Before, it was always dried sage for other dishes but never fresh. To top it off, i’ve also never eaten dishes with fresh sage even when dining out. Grin. Yup, sometimes, i can be really sua-ku. Wait, make that most of the time. Bet you’re laughing your head off now eh?

Imagine my surprise when i browned these sage leaves in the butter. I have always wondered what is so great about sage leaves but now i know. The scent from sauteed sage… simply blew me away. I knew instantly that this would be a hit with me. I’m not sure about the boys but then, who cares! HAHA. Very often, i cook and bake stuff for myself, not them. :Pp

True enough, it was love at first bite, for me that is.  I love this so much so that i’ve cooked it twice to date despite knowing no one else enjoys it that much except me. Muaahahahahaaaaa!

Pumpkin Dumpling (gnocchi) with Sage-scented Butter


  • 1 Pumpkin, when cut and peeled around 500 grams
  • 1 egg
  • 150 grams flour
  • Freshly ground nutmeg
  • 30 grams grated parmesan cheese
  • 10 sage leaves, picked
  • 50 grams butter, unsalted
  • salt and pepper to taste
  • toasted walnuts, optional


  1. In a large steamer, steam the pumpkin until soft, around 25 minutes. If the pumpkin feels a bit wet, dry it out a bit by placing it in a large pan over a low heat to remove some excess moisture.
  2. Use a potato ricer to mash the pumpkin in a large bowl then add the egg, flour, nutmeg and parmesan cheese (add some salt and pepper to taste). Using a fork, mix the ingredients together, the mass will look quite sticky. You can add more flour at this point but doing so will make the mixture much more dense and heavy which is not what you want. Remember also to handle the dough as little as possible.
  3. Bring a large pot of salted water to the boil and then lower the heat to a medium boil. Shape the dumpling with 2 spoons, drop the pieces into the boiling water immediately and let cook until they start floating to the top. Remove from the water and place on some kitchen paper to absorb the water. Keep warm.
  4. For the sauce, heat the butter until nicely browned and it smells nutty, then add the sage leaves. Stir in the dumplings and let it sauteed in the browned butter sauce and sage leaves for a good 1 minute or so. Serve immediately with generous amount of shaved parmesan.

Adapted from Trissalicious


Because the dough was too sticky for me to handle, i had to resort to shaping these babies using 2 spoons. I’m not sure it was me or what, but twice, i cooked this twice and both times, the dough was too much for me to handle.

During my first attempt all the way back in August, i actually added more than 50g of flour, hoping that i could shape something out of it but to no avail.Shaped or not, it doesn’t quite matter anymore as long as it tastes good to me. Nevertheless, i do hope one day, one fine day when i will be able to shape these properly without the spoons!

Meanwhile, please make do with these not quite appetizing looking dumplings from me. :)

ps : my apologies to you who waited this long for the recipe when i first posted the photo on the Facebook. paiseh!