Sep 172013


I don’t blame you if you’ve forgotten about me. I haven’t been actively updating this space for some time already. These days, i’ve been spending very little time on the computer. Baking has taken a step back too. I’m now on this #eatclean phase, or at least.. i’d try to eat clean and do more yoga (*ahem* that said, i just had a kitkat and 1/2 a packet of barbeque-flavoured biscuits for supper yesterday! eat what clean ah? LOL!). But yeah, i try not to bake too often because most of the time, i’d be one eating cos i cannot resist. Haha!  — i’ve the least discipline amongst us. yes, you read right.. even the boys are better than me! *facepalm*

If you’ve been following my Facebook (which i update on (almost) daily basis), you’d know that at one point sometime 2 months ago, i was crazy over chiffon cakes. Like, totally, seriously, crazy. I bake them on daily basis! I can’t think of a flavour which i’ve not done if you were to ask me. Uh huh… that cwazzeeee lor.. :P



I had this cake in mind for the longest time and finally, i made it!

Please don’t let its unappetizing appearance deterred you because, dear lawwwdd… it’s really very light, pleasing and irresistible, especially if you manage to get hold on those super sweet sweet potatoes. ;)

Initially, the plan was to surprise the father (in law) with this cake on his birthday. Alas… i was too busy that week. In the end, i only churned it out 2 weeks after father’s birthday! Hoho! *slaps forehead*

Black Sesame Chiffon Cake with Sweet Potato Filling

70g Cake flour
5 Egg yolks
20g Brown Sugar
20g Black sesame paste
20g Ground black sesame seeds
60g Water
40g Canola oil
90g Castor Sugar
10g Rice Flour
180g  Egg whites (from about 5 eggs)

(recipe from Okashi, Black Sesame Chiffon Cake)

1. Preheat oven to 180°C.
2. Combine egg yolks, brown sugar and black sesame paste in a bowl and mix well. Add water and canola oil and blend together. Add sited flour and mix until batter becomes sticky. Set aside.
3. Combine sugar and rice flour. Beat egg whites until foamy. Add half of sugar and  rice flour mixture and continue beating for a few minutes, then add remainder and beat until egg whites are glossy with stiff peaks.
4. Add one third of  beaten egg white mixture into egg yolk mixture and fold in lightly. Then add in the remaining egg white mixture. Fold gently until incorporated completely.
5. Pour batter into a loose bottom tin. Bake for 25-30 minutes or until cake is done (test with a skewer). Turn the cake upside down and let it cool completely before slicing it.

Sweet Potato Filling

4-5 sweet potatoes, depending on the size, steamed
few splashes of milk

1. Peel the sweet potatoes’ skin. Roughly cut them up into large chunks.
2. Using a food processor, blitz them in a couple of pulses. I like mine a little chunky, not sure about you. :)
3. If it’s too dry, add a few splashes of milk to make it smooth. Taste.

Fresh cream

300g cream
50g-100g icing sugar

1. Cream the ingredients together till stiff peaks. Taste.2. Refrigerate till later when it’s needed.

To assemble.

1. Slice the cake into 3.
2. Brush the cake generously with rum (optional) before smoothing the cream over. Slap on the sweet potato filling and repeat the process.
3. Cover the cake in fresh cream. Refrigerate for at least 1 hour before serving. Enjoy!


Speaking of cakes and baking, i’m supposed to bake right now but i’m not…. aiyo!

*off to make something yummy for tonight’s dessert, something magical, something that has been quite popular of late. :)


May 172013


I hardly schedule my bakes or plan them ahead. I’m an impromptu person, i bake and cook what i feel like at the very last minute depending on the cravings or inspirations. :)
(which is why i stock up all the basics just in case – we can survive for 2 weeks without needing to step out!)

To be honest, planning ahead to bake stress me out. Haha! Strange but true!

So how did this Sweet Potato Mantou came about? For a start, i was gifted 3-already-steamed-sweet-potatoes a couple of days ago and they’ve been sitting in the fridge waiting to be used. Because i was already working in the kitchen on the granola, i thought, well.. might as well just make sweet potato mantou which sits pretty high on my to bake list. Off i went to google and viola, i saw a couple of recipes that caught my eyes. After scanning through them, i decided on Chelle’s, which was adapted from Cuisine Paradise and Swee San.

Ahh, all the talented bakers. I was very sure that my mantou will be purrrfect and boy, was i right or was i right? :P


(Purple) Sweet Potato Mantou with Black Sesame & Black Bean Filling

(makes 9 mantou)

1 tsp instant yeast
80ml lukewarm water
240g plain flour
1 tsp baking powder
65g caster sugar
250-300g purple sweet potato, cooked and mashed ; i used 260g
2 tbsp vegetable oil
3 tbsp roasted black sesame seeds + 4 tbsp black bean & black sesame powder
15-20g sugar


1. Add dry yeast into the lukewarm water and give it a quick stir, set aside for about 5 minutes till bubbles appeared.
2. Sift plain flour and baking powder together in a big bowl with the caster sugar till combined. Next slowly add in yeast water into the flour mixture and stir using a metal spoon or clean hand and then the mashed sweet potato till it forms soft dough.
3. Add the oil and give the dough a quick knead till well combine or till dough does not stick to your hand.
4. Set the dough aside in a lightly flour/oil bowl, covered with towel and let it proof for about 30 – 45 minutes till the dough became slightly bigger.
5. Lightly grind roasted black sesame seeds, the bean powder and sugar using a mortar and pestle.
6. Knead proof dough on a lightly floured work surface for a few second, flatten and roll into a rectangular shape, divide it into 3 visually, fold the left flap in follow by the right flap in. Re-roll into rectangular shape, 60cm x 20cm. Brush the dough with water and sprinkle the filling on it, roll it up lengthwise into an oblong shape, and cut them into equal portions ~ 50g.
7. Place each shaped mantou on the steamer rack with greaseproof paper below and rest for another 15 minutes.
8. Transfer the steamer rack into the pot of boiling water and steam over medium heat for about 8 – 10 minutes (depending on the size of the mantou).
9. When done, remove from steamer and serve hot/warm.

If not, wait till the buns have cooled down, lay out on a sheet pan then freeze. When the buns are frozen, place them in a ziplock bag and seal well before storing in freezer. Re-steam in the steamer for a 5 -8 minutes to defrost (there is no need to take the buns out earlier to defrost).
Submitting this to Aspiring Bakers #31 – Bao Ho-Chiak 包好吃 (May 2013).  Thank you , Miss B for the prompting. Am doing my part for your hosting this month! :)



We LOVE it!!!

It’s so good that i already planned to make these at the in laws’ place when they’re back from their vacay. Yup, to score brownie points ah.. hahahaaa! But mainly because i know the mother will be extremely delighted. She’s a hardcore mantou fan.. but bread? Nah.

The texture is not as fluffy as the usual mantou as it consists quite an amount of sweet potato but then, that’s exactly why i fell for it. It’s deliciously different, still fluffy, but more weight.


Jun 292011

I had Daigaku Imo once and i was sold.

Then, the portion was tiny. I wasn’t satisfied at all.  You know, that sorta feeling… not really there but not really here either. Yes, i did think of ordering another portion. Alas, the thought of the price tag put me off …  so, i made a mental note to replicate it at home and replicate i did. :)

I was almost tempted to churn some matcha ice cream to go with it actually but aiyoohhh, the current condition of the freezer doesn’t permit it. As always, my freezer is bursting! Hence, a quick trip to the nearest provision shop took care of it. No vanilla bean specks in ice cream? No problemooo… I’m not really spoilt like that. :P

After going through several recipes, i roughly knew what to do.

The recipe which i came up with below is something which i am most comfortable with. Everything was added based on estimation and that was it. Feel free to play around with the ingredients you have at home and adjust accordingly.

Ideally, you may wanna use Japanese sweet potatoes for best result. However, if you can’t get hold of it, any sweet potatoes will do.

Daigaku Imo

(serves 2-4)
4 medium sweet potato, i used 2 orange flesh ones and 2 purple ones
sufficient oil for frying
100g sugar
60ml water
1 tsp soy sauce
a handful of toasted white and black sesame


1. Scrub and wash the sweet potato well. Cut the sweet potato into wedges, leaving the skin on for color. Put the cut pieces into cold water.

2. Heat up enough oil in a large pan, or use a deep fat fryer. Drain and pat dry the sweet potato pieces, and put into the hot oil. Fry on medium heat until cooked through and lightly browned.

3. While frying the potatoes, heat up the sugar and water in a small pot to make sugar syrup. Once the mixture is thickened and slightly caramelized, add in the soy sauce. Remove immediately.

4. By then, the potatoes should be about done. Take the potato pieces out of the oil, drain and immediately put the piping hot pieces into the sugar syrup mixture. Toss the potato slices well till they are all coated with the syrup mixture. Sprinkle with toasted sesame before serving.

5. Best to eat it warm or if you are anything like me, add a scoop or 2 of ice cream for an unforgettable experience. And if you have the time (unfortunately, i didn’t then), make some simple mochi and throw them in. BEST!

Note : if you are planning to style the food for photography, i say, don’t bother because very likely, you will just snap a couple and tuck in immediately! Hee!


Oh, this week is the last week to support me in Singapore Blog Awards nomination. 5 more days to go and that’s it!

Please continue to vote for me on daily basis!

If you have missed the previous post and needed some guidance on the voting, do refer to this post.

Otherwise, click HERE to lend me your support please?

Thank you very much! Appreciate it tons. :D

To the rest of the finalists, all the best to you. Jia you!!

ps : ignore the super huge profile picture in the Interview section. *face palms* it was submitted by someone when i was away. TERRIBLE!!