Korean Egg Bread Gyeran Ppang 계란빵

I can't believe it, after watching so many K-dramas that made me laugh and cry so much (basically obsession mode each time a drama attracted me), I've not been to Korea yet -_- Well, it's on my must-visit country list for the past few years, but somehow didn't manage to materialise the plans?!! Next year, I promise myself.

I digress.

Even though I've not been to Korea, have heard a lot about Korea street snacks such as Ddeokbokki (spicy rice cakes), Hotteok (sweet pancake), Odeng (fish cake), Boong-uh-ppang (Goldfish bread), Kimbap (rice rolls) and many more through the K-dramas, friends, YouTube, blogs etc. In fact, I've made hotteok two years back and love it!

Recently I watched a YouTube video about Gyeran Ppang and very intrigued by it. It's described as similar to muffin with a whole egg inside, and tasted both sweet and savoury. It's sold by street vendors all over Korea and apparently very popular during winter as people are attracted by the sweet aroma and steaming hot egg bread to warm the tummies.

Coincidentally I was looking for some quick and easy breakfast/snack recipes which are wholesome and healthy, suitable for the kiddo. And when I researched on the internet and read through the ingredient list and method, I knew that I must give it a try!

I think traditionally, those egg bread sold by the street vendors consist mainly one full egg, but the Korean homebakers added more variations such as bacon and cheese. As I had some leftover ingredients in the fridge to be cleared like corn kernels, bacon and cheese, decided to follow suit with the additional ingredients. For some of the recipes and probably traditionally, the egg is inside the bread (instead of top), but I prefer to use the ingredients as toppings, looks more appetising and easier to identify :p

The first time I baked the egg bread, I used regular-size silicone muffin cups and mid-size eggs. But both hb and I felt that adding one whole regular-size egg seemed to be quite "jiak-lat" (overwhelming), making the egg bread very filling. After eating one, we couldn't possible try another flavour immediately. Instead of using regular eggs, I thought of quail egg because it would make the egg bread "smaller" (although cholesterol level is higher). But if I were to use the same muffin cups, the proportion of quail egg to batter would be imbalanced. Hmmmm....

After pondering for a day, I recalled I have a 9-hole silicone mold hidden somewhere in the darkest corner of my cabinet :p and the holes are oval shaped which is a little similar to the egg bread sold in Korea. Well not exactly the same but I guess it should work well for me! I used that mold to make financiers before and forgot all about it :p

And so with the smaller and shallower mold, the quail egg fits perfectly and the egg bread is now a more petite and manageable size for my family :)

Ingredients are really simple. Sugar, all purpose flour, baking powder, milk, melted salted butter, eggs and vanilla extract. Toppings are up to individual. I made three variations, quail egg with cheese, bacon with onion and corn with butter and mayo. Added a sprinkle of parsley flakes too, since I have it.

Before and after. The batter and toppings were filled to the brim of the molds but they won't overflow during baking. Good thing about using silicone molds, the egg bread could be lifted easily.

Korean Egg Bread Gyeran Ppang 계란빵
(Makes 9 pieces, using 7cm x 5cm x 2cm oval shape silicone mold)
(reference: Messy Witchen, Seonkyoung Longest, My Korean Kitchen, Maangchi)


  • 70g all purpose flour
  • 1/2 tsp baking powder
  • 75g egg (about 2 small kampung ones)
  • 50g caster sugar
  • 3 tbsp milk
  • 1/8 tsp vanilla extract
Toppings (optional)
  1. Quail egg & shredded cheese
  2. Corn with butter & mayo - thaw frozen corn kernels with hot water, drain and mix well with salted butter and Japanese mayonnaise
  3. Onion & bacon - dice onion and bacon, fry in pan till onion is softened and bacon slightly browned
  4. Parsley flakes/black pepper/fresh coriander
  1. Preheat oven to 200 degree celsius, top and bottom heat.
  2. Sift flour and baking powder into bowl, set aside.
  3. Mix egg and sugar using whisk till well combined.
  4. Add the egg/sugar mixture, milk and vanilla extract to the flour mixture. Whisk till well-blended.
  5. Scoop the batter into the silicone mould, slightly more than half-filled (I use a 4-cm ice-cream scoop).
  6. Add desired toppings on top of the batter. Crack quail egg in the centre of the batter, sprinkle shredded cheese around the rim of the mold. Add about 1 to 1.5 tbsp of corn/bacon spreading around the top of the batter. Finish by sprinkling some parsley flakes/black pepper (if desired).
  7. Bake at 200 degree celsius for 20-22 mins, till top of bread is slightly browned.
  8. Let the egg bread cool slightly before removing from silicone mould.
  9. Best eaten hot.
 *The egg bread doesn't taste as good after cool down or stored in fridge. To re-heat, steam for 5-6 mins.

I totally love the corn topping one, the sweet juicy bits of corn kernels burst into the mouth with each bite of the bread. The bacon and onion is not bad as well, some may not like it due to the smoky saltiness in contrast to the sweetness but I like the combination. I also love the egg bread now, the quail egg is just the right size and the added cheese enhanced the overall taste (once again a sweet and savoury combi which I like). Best part, I can eat all three flavours at one go :d

The kiddo loves the egg one so much, he ate two immediately after dinner!

This recipe is certainly a keeper. Toppings (if desired) can be prepared in advance and the batter and baking itself can be ready in less than 30 mins. I think it makes a great breakfast or snack for kids since it's quite wholesome. Will explore more variations next time :)

Ondeh Ondeh (Sweet Potato Glutinous Rice Ball)

I've made Ondeh Ondeh a few times but somehow each time I made it, it was always last minute decision and I didn't really document the quantity properly.

Actually was craving for ondeh ondeh since two weeks ago when I saw several friends posting about it, but couldn't find grated coconut at the wet market nearest to my place.

It was only today when I was exploring another wet market, that I chanced upon a vegetable stall selling grated coconut. Decided there and then to make some, although I had a few things on my agenda.

Making ondeh ondeh is not difficult, there are in fact many websites, blogs and cook books with detail recipes available.

Some of these recipes use an equal ratio of sweet potato to glutinous rice flour, some use a larger quantity of sweet potato, whereas some add a small proportion of tapioca flour to the dough. Some add coconut juice/milk and pandan juice in addition to water to the dough, whereas some add sugar.

Well, as I was in a hurry, I try to simplify things and just use equal ratio of sweet potato to glutinous rice flour, without adding any tapioca flour, coconut milk or sugar.

This time, I used Indonesian sweet potato which is orange colour, recommended by the auntie at the vegetable stall. Indonesian sweet potato is supposedly sweeter than Malaysian ones. But of course, the Japanese varieties whether yellow or purple would even be sweeter. I guess it's up to individual's preference and taste.

For me, the struggle is how much water to add to the dough? Usually the amount of water is just a guide, it depends on whether the sweet potato (after cooked) is moist or dry. Somehow I always ended up adding more water in order to make the dough texture pliable (not too dry, not too soft, just nice to knead). Is it because I steamed the sweet potato instead of boiling it?

Next difficult part, is wrapping the tiny ball of gula melaka into the centre of the dough, making sure the dough covers the gula melaka properly, otherwise the syrup will leak when cooking the rice balls.

I like to make small ondeh ondeh which can be pop into the mouth easily, about the size of small fish ball which makes wrapping of the gula melaka into the dough more difficult. The weight of the dough is about 10-11g, whereas the gula melaka is about size of chickpea, about 2g probably.

Not exactly sure what's the correct proportion of dough to gula melaka; the guide is not too much dough, else too little gula melaka filling or if too little dough, the filling will risk leaking. Well, I'm quite clumsy and somehow my dough is slightly thicker. More practice is needed I guess. But I don't mind lah coz I like chewing on the ondeh ondeh and prefer slightly less gula melaka syrup which would otherwise be too rich and sweet for my palate (can't take too much sweet stuff).

Ondeh Ondeh (Sweet Potato Glutinous Rice Ball)
(makes about 40 pcs)

170g sweet potato (weight after peeling the skin)
170g glutinous rice flour
80g water (add more if necessary)
80-100g gula melaka

80g grated coconut
1/8 tsp sea salt
2 pandan leaves, cut into small pieces

  1. Peel and slice the sweet potato into thin pieces. Steam the sliced sweet potato for about 15 mins till very soft. Once done, remove from heat and set aside to cool slightly.
  2. Toss grated coconut, salt and pandan leaves in a tray and steam for 10 mins. Once done, remove from heat and set aside to cool.
  3. Mash the cooked sweet potato till smooth. Add glutinous rice flour. Gradually add water till the mixture comes together and form a dough. Continue kneading till dough is pliable and soft.
  4. Grate the gula melaka into small pieces and set aside.
  5. Weigh about 10-11g of dough, roll into ball and made an indent with the thumb. Fill with about 2g of gula melaka (about size of chickpea) and close up the dough ball. Repeat till all dough and gula melaka used up.
  6. Bring a pot of water to boil then lower heat to a gentle simmer. Add the dough balls into the pot, stirring gently to prevent them from sticking to the bottom of the pot.
  7. Once the balls float, they are ready. Drain and roll the cooked balls over the tray of grated coconut.
  8. Ready to be served. The ondeh ondeh is best eaten immediately and within the same day.

The hb likes ondeh ondeh very much and ate almost half of the whole lot after dinner! Which means that I passed his taste test =D

As for me, I ate quite a few as well :p, more than my daily quota of sweet stuff. I guess I can make this once in a while or whenever I have cravings again :)

Hokkaido Bake Cheese Tart III

Hokkaido Bake Cheese Tart Part I 
Hokkaido Bake Cheese Tart Part II

I BAKED SOME YUMMY, GOOEY HOKKAIDO BAKE CHEESE TARTS TODAY! THEY WERE SO GOOD! *pardon my hysteria, haven't bake/eat it for more than 2 months :p
Talk about my love-hate relationship with it, so sinfully delicious, so *ahem* fattening! LOL!

Actually the tarts were specially made for my dear friend WH, and naturally I had to test them to make sure they were good enough right? #excusetoindulge

Anyways, the reason why I'm writing yet another post is because I tweaked the recipe again, or rather changed proportion and try out a few different ingredients. This time, I also attempted a larger quantity. Like I mentioned before, the recipe is quite forgiving and versatile, easy even for beginners. I could declare this because I have friends and blog readers who tried and succeeded. Even if they don't get it perfect the first time, they were good enough, just need a little more practice :)

That said, the recipe received quite some attention and I'm really pleased to be able to share my joy and experience in baking them. Along the way, I also received many questions and I tried my best to answer them. There are some frequently asked questions which I will highlight in this post and hopefully be of help to anyone who like to attempt the recipes (1 recipe in first post, 2 recipes in second post and 1 recipe in this post) I've posted.

One question or similar questions frequently asked,
"Can the tart cases be baked a day ahead and stored in air-tight container?"
"Can the cheese custard/filling be cooked a day ahead and stored in fridge?"
"Can the tarts be baked a day ahead and stored in fridge and re-heat?"

Some people wish to prepare the tart cases and cheese filling at least one day before so that on the actual day they just have to assemble and do the final bake; saves time especially when having a party.

So this time, I decided to prepare the tart cases and cheese filling one day ahead as well.
For the cheese filling, I cooked the cheese custard, let it cool down, sieve, transfer to piping bags and store in the fridge.
For the tart cases, I prepared the dough, roll, stamp each piece using cutter and store them in plastic container and place the container in the fridge. *I prefer not to bake the tart cases as the weather is so humid and I worry about them turning soft even though they are stored in air-tight container.

As for re-heating the baked ones, so far I've tried air-fryer and oven for a few minutes (after thawing slightly at room temperature), still ok. Haven't tried microwave, so can't comment on that.

Picture One above, the cheese filling cooked "bain-marie" method, i.e. cooking over a water-bath (*This was a frequently asked question as some people are unfamiliar with this method.) I added the ingredients in a cooking pot and placed the pot into my big size wok. The water in the wok was on low boil, barely simmering. I prefer cooking the cheese custard this way, heat is more evenly distributed and the cooking is controlled without risk of burning the custard (vs if the pot is placed directly over stove to cook). Just cook the custard to the exact consistency you want for your cheese filling. Remember to taste the custard, if necessary, add some sea salt to enhance the flavour, which I did.

Picture Two above, after sieving the cheese custard and it's cooled completely, I transfer it to piping bags (uncut) and store the bags in the fridge. The next day, bring them to room temperature before using (takes 30-45 mins). If using immediately from the fridge, might be a bit stiff to pipe.

Another question frequently asked,
"What type of cheeses can I try?"

The original Hokkaido Bake Cheese Tart combines three types of cheeses, two from Hokkaido and one French. So I thought mixing a few types of cheese to try. Actually there's no hard and fast rule about the type of cheeses, so far I tried a few combinations, all worked well. Obviously cream cheese is necessary but if only cream cheese, the taste might be a little flat? I avoid hard cheeses because I don't know how well they melt.

I used two types of cream cheese, Philadelphia and Kiri.
Philadelphia is like a standard cheese in baking cheesecake and is saltier (actually I don't like it very much because some batches can be a little grainy and I had to either use a very fine sieve or sieve the custard two times to get smooth texture).
I like Kiri cheese very much (so does my son), it's very soft, creamy and not to salty. I think some Japanese also like to use it to bake. Too bad it's so expensive. When there's a sale (sometimes NTUC has sale), I will try using all Kiri cream cheese!

I also use mascarpone because of it's texture, it's very creamy, taste is very light. As I make chantilly cream often, mascarpone is sort of a staple in my fridge.

Previously I used Japanese brand sliced cheddar and parmesan that I bought overseas. Since I couldn't find them here, I used President's Emmental and Cheddar. There were on promotion :p

For salted butter, any brand is fine, whether SCS or President, or Elle Vire if there's a sale.

One thing I found quite important is milk. I thought using milk from Hokkaido yielded a richer tasting creamier custard. The very first time I bake the tarts, I used Meiji brand milk. Then second time, I tried the Yotsuba milk from Hokkaido ($6.45 at NTUC/Cold Storage) and immediately I could taste the difference in the custard. This time, I bought Milk Land UHT milk, also from Hokkaido (Isetan promo $5 for 1L). Thumbs up!

And like I said, I prepared the tart dough in advance and store them in plastic container like this. Each piece of tart dough is separated by a plastic sheet or baking paper so that they do not stick to each other. Alternatively, the tart dough can be molded into the tart cases and stored. But I don't have enough tart cases and my box is also not big enough.

The next day (or when ready to use), thaw each piece of tart dough slightly before molding them into the tart cases.

Oh, a big shout-out to one of my blog reader, HC who suggested using plain flour or all-purpose flour for making the tart dough (I mentioned in the Part II post that I had trouble managing the dough). When I saw his comment, I had an Ah-Ha moment, oh yah, why didn't I think of it? I usually use plain flour for cookies and cake flour for cakes. Plain flour will make the tart more crunchy. This time, I used back my favourite tart recipe and using plain flour, my tart cases were easy to manage and nice to eat! Thanks HC for the great tip!

These were the tart cases, before (left) and after baking (right). Remember to poke holes at the base. Not necessary to add pie weights, no need to grease the cases. I like my original tart recipe as it's easy and does not puff up or change shape.

Back to the cheese filling, when ready to use, just snipe a hole at the piping bag, about 5-cent big, and pipe into the baked tart cases with one big squeeze, not necessary to swirl or anything. If there's a tiny peak, just use a spatula and gently tap to flatten it.

The tarts, before (left) and after (right) baked.

I adjusted the baking temperature slightly yet again. Previously baked at 230 degree celsius (fan mode) for 6-7 mins, but this time, the tarts burnt slightly. So I tried to 225 degree celsius (top and bottom heat) for 10 mins and it worked well too.

Bake Cheese Tart
* makes about 28-30 tarts (depending on thickness), using 7cm fluted cutter/4cm base tart case
* The recipe can be halved


(A) Tart Dough
  • 340g plain flour
  • 68g icing sugar
  • 170g salted butter, cut into cubes, cold
  • 4 egg yolks (small size)
  • 1 - 1.5 tsp fresh milk
(B) Cheese custard
  • 250g cream cheese (Philadelphia brand)
  • 105g cream cheese (kiri brand, 3 pieces)
  • 40g cheddar slice (President brand, 2 slices)
  • 20g Emmental slice (President brand, 1 slice)
  • 130g mascarpone cheese
  • 50g salted butter
  • 260g fresh milk (Hokkaido fresh milk)
  • 78g icing sugar, sifted
  • 30g corn starch, sifted
  • 2 eggs (regular size)
  • 2 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • Sea salt, to taste
  • 1 egg yolk + milk (mixture for brushing on top of custar)
  1. Start with tart pastry. Sift plain flour and icing sugar into a large bowl. Add cold salted butter cubes.
  2. Using finger tips, break the butter and rub the butter into the flour mixture, until it resembles bread crumbs.
  3. Add egg yolk to the mixture, use a scrapper to mix the egg yolk into flour mixture.
  4. The mixture will come together and thereafter, use hands to form the mixture into a dough.
  5. Add fresh milk, the dough will become very soft and pliable.
  6. Knead the dough gently into a ball. Place on a piece of clingwrap.
  7. Wrap the dough and place in fridge to rest for about 1 hour.
  8. While waiting, prepare the cheese custard. Add all the cheeses, fresh milk and salted butter into a small pot. Place the pot into a larger pan/pot/wok with barely simmering water. This is the bain marie method, to create a gentle and uniform heat for cooking custard. Keep stirring the mixture till everything is melted.
  9. Once the mixture has melted, add sifted corn starch and icing sugar. Mix till well-blended, the mixture will thicken slowly.
  10. Add eggs, vanilla extract and lemon juice. Mix till well-blended, the mixture will further thicken into custard. Taste the custard and if desired, add some sea salt to increase intensity of cheese taste.
  11. There may be some fine lumps and grainy bits in the custard, sifting will yield a more velvety smooth custard. This is optional. Let the custard cool down completely and transfer to a piping bag. *If preparing custard one day in advance, transfer the custard to a piping bag and store the bag in the fridge till ready to use. Before using, let the custard return to room temperature.
  12. Back to the tart pastry. Remove the dough from fridge. Dust a baking mat (and rolling pin) with flour, roll the dough thinly, about 3-4 mm thickness. Use a 7cm fluted cutter to stamp the dough. *If preparing the dough in advance, store each piece of dough in plastic container, separating with baking paper or plastic sheet in between, then store container in the fridge. Before using, let the dough soften at room temperature slightly.
  13. Use a metal scrapper (dust with flour) to lift up the cut dough.
  14. Place the cut dough over a tart tin (5.5cm top/3cm base) and gently press it downwards.
  15. Using finger tips, gently press and mold the dough into the tart tin. Use a fork to poke holes at the base of the tart cases.
  16. Bake the tarts at 180 degree celsius, fan mode for 10mins. Remove from oven and place on wire rack to cool After the tart cases are cooled slightly, remove them from the tins and let cool completely before use.
  17. Preheat oven to 225 degree celsius top and bottom heat.
  18. Pipe the custard into the cooled tart cases, shape slightly domed. Brush custard evenly with egg yolk-milk mixture.
  19. Bake the tarts at 225 degree celsius top and bottom heat, for 10 mins.
  20. Once baked, remove from oven and place on wire rack to cool. Best eaten warm, freshly baked.

I lined the cheese tarts with cupcake cases and packed them in these window-boxes with cut-in holders meant for cupcakes and I must say they worked really well :)

I'm baking another batch for a gathering this weekend! Yippee, more cheese tarts =D

Grazing Platter (tomato salsa and avocado yogurt dip recipes)

The weather was insanely hot today and my kitchen felt like a furnace!!

Totally no appetite for any proper lunch so decided to make myself a "grazing platter" which includes homemade tomato salsa and avocado yogurt dip with Tostitos Scoops (tortilla chips), water crackers with Brie cheese, grapes as well as lemon mint soda water.

In fact, this refreshing grazing platter serves as a perfect appetizer or after-dinner snack to go along with wine. Next time when I have guests over, I shall serve this! Looks quite atas doesn't it, especially with the marble serving plate bought from my recent Australia trip.

I must say homemade tomato salsa tasted so much fresher than store-bought bottled ones. Tomato salsa is actually very easy to make at home, just toss together fresh tomato, purple onion, jalapeno, lime juice, fresh coriander, salt, pepper, ground cumin, mixed herbs and sugar. Jalapeno is the harder ingredient to find, I bought them from Cold Storage.

Don't judge it by its size, it is seriously and dangerously fiery hot. I read about how burning and stinking it can be, so was very careful when cutting it by wearing disposable gloves. Unfortunately, totally forgot about the cutting board and swiped my fingers over the board when washing and my fingers burned a fair bit for a couple of hours! Don't add too much to the salsa as well, else the salsa will become too fiery hot to eat.

Besides eating it with tortilla chips, I think it goes well with burrito wraps, quesadilla as well. Shall give it a try next time.

The avocado yogurt dip is even easier to make. Most recipes call for sour cream but I swopped with Greek yogurt since I have a big tub in my fridge. And to make the dip more refreshing, I added mint leaves. Simply blend avocado, Greek yogurt, lemon juice, salt and pepper together till creamy.

This guacamole dip was tangy and creamy yet not overwhelming, perfect with tortilla chips! In addition, I think it can be added to burgers or sandwich as a sauce instead of mayonnaise or Dijon mustard.

Homemade Tomato Salsa
(makes about 1 cup)

  • 2 tomatoes, cut into small cubes
  • 1 small purple onion, finely diced
  • 1/2 pc each of green, yellow and red Jalapeno, finely diced
  • Juice of 1 lime, to taste
  • 1 tbsp coriander or cilantro, finely chopped
  • 1 tsp sugar
  • Sea salt and black pepper, to taste
  • Pinch of ground cumin
  • Sprinkle of mixed herbs
  1. Mix all the ingredients together. Toss well and adjust flavours to taste.
  2. Best serve cold with tortilla chips or at room temperature with tacos, burritos, quesadillas etc.

Avocado Yogurt Dip (Guacamole)
(makes about 1 cup)

  • 1 ripen avocado
  • 2/3 cup Greek yogurt
  • 10 mint leaves
  • 2 tbsp lemon juice, to taste
  • Maldon coarse sea salt, to taste
  • Black pepper, to taste
  1.  Add the avocado flesh, yogurt, mint leaves, lemon juice, sea salt and pepper into a blender and blend till smooth and creamy.
  2. Adjust flavours to taste and ready to serve.

Meg's Pastry Studio - 2016 2nd Q Orders

Wow wow wow. Half a year gone past just like that!

Once again the past three months have been busy busy busy for me. And I actually closed my kitchen for the entire month of June due to travel and family matters. Apologies to all my friends and customers that I couldn't take your orders.

Anyways, I have more or less settled down, and I think I should be able to bake again, but still subject to availability as the schedule for second half of the year is quite fluid.

Here are the orders I managed to fulfill for April and May. Big thanks to those who gave me their support!

This is a sweet looking cake ordered by a lovely mum for a "cake smash photography" of her one year-old daughter. "Cake smash" seems to be quite popular these days as I've received a few inquiries and orders.

The mummy wanted a cake that's light and less sweet and pretty looking as well. The sponge layer cake with chantilly cream frosting fitted the requirements but as it was an outdoor photo shoot, using buttercream for overall frosting would be more suitable (buttercream can last longer in room temperature than chantilly cream) and hence rosettes buttercream decor (using less sweet swiss meringue buttercream) was perfect for this cake. Glad that the photography turned out well :)

This was ordered by my Sec school friend who has been so supportive of my cakes and ordered quite a few cakes from me already. It was for Mother's Day celebration and I was pleased to hear that all the mums enjoyed the cake (and that it was less sweet and light on the palate).

For this cake, it could be decorated with just a ring of rosettes leaving the centre blank or with wordings; or the centre part could be filled with fruits of choice like strawberries.

Haven't received cupcake orders for a long time! This was ordered by another mummy who is also very supportive and had ordered a few cakes from me the past year. She wished to have 50 cupcakes for her daughter's birthday celebration and these were the flavours selected.

The chocolate cupcakes were made using Valrhona cocoa powder, overall tender and not too sweet and went well with the swiss meringue chocolate buttercream made using Amedei milk chocolate. Then topped with some silver candy dragees and Valrhona crunchy chocolate pearls. For the chocolate lover.

The carrot and walnut cupcakes were rich in flavour and super moist and I love to eat it with cream cheese frosting. This is a more intense cake, my personal favourite.

The Hokkaido chiffon cupcakes were in turn very light and fluffy, so I paired them with chantilly cream and topped off with a little flower marshmallow.

Strawberry Jelly Hearts Cheesecake, ordered by another Sec school classmate, for her daughter's birthday party. This was the cake I made for my son's birthday celebration in school this year and certainly very well-received among children and adults alike, as the cake has different textures and flavours to it.

In fact, my classmate ordered two cakes, as it was a party and she wanted to try two different types/flavours of cake. Mango cake is another popular cake among Singaporeans. This was made using a 3-layer sponge cake and frosted with mango (blended with) chantilly cream frosting.

Ordered by the first mummy who has the cake smash photography. This time was for the actual birthday celebration for her gal. She selected this design that I made before, and for the rosettes decor, we went for three shades of pale pink, pink and lilac.

For this cake, it could be decorated with just a ring of rosettes leaving the centre blank or with wordings; or the centre part could be filled with fruits of choice like lychees.

Another cake order for cake smash photography by another mummy. We had discussed at length about different designs and suitability and finally she decided to go for this basic rosette design. Glad that her photography session turned out well too!

Looking forward to the next quarter and hopefully able to squeeze in more orders or explore some new flavours :)

Yuzu Marmalade Yogurt Cake

Apologies for the long absence! Was super busy with family matters, and also took a 9-day holiday to Australia recently =D I reckon I'm still going to be very busy with family commitments for the next couple of months, and baking/cooking has unfortunately taken a backseat during this period. Nevertheless, I realised I still have a few blog posts in draft mode collecting dust! Probably it's a good idea to sneak in some free time and finish up the posts :p

Ok, and so this is the final installation of my yuzu recipe exploration since I brought some back from Kyoto in February :) Had made Yuzu Marmalade, Yuzu Curd, Yuzu Tart and finally Yuzu Marmalade Yogurt Cake because I needed to use up my yuzu marmalade before it turned bad! 

I'm not a big fan of dense cakes like butter cakes and prefer lighter ones like chiffon or sponge. But I have attempted Yuzu Chiffon Cake 3 years ago already; I reckon I ought to give butter cake a try, and probably yuzu and butter might make a good combination.

And so after researching on the internet for different types of suitable recipes, I finally concluded with this particular one that combines yuzu marmalade and yogurt. Greek yogurt is a stable in my fridge and I liked the idea of adding it to the batter, hopefully the cake can turn out more moist and tender (I hate dry and dense cakes).

Here are all the ingredients used in this recipe, namely a mixture of all purpose flour, cake flour, baking powder, salt, unsalted butter, caster sugar, greek yogurt, yuzu marmalade, eggs, yuzu oil and yuzu zest. The yuzu oil and zest are optional if not available. I bought them in Tokyo.

Actually attempted the recipe 2 times. The first time, there was too much batter for my loaf pan and ended up filling 2 more paper cases. The second attempt, I adjusted the recipe making it just the right amount of batter for the pan.

Yuzu Yogurt Marmalade Cake
(Recipe 1 - makes one loaf and two cupcakes | Recipe 2 - makes one loaf)

  • Recipe 1                                    > Recipe 2
  • 155g all purpose flour                > 130g all purpose flour
  • 35g cake flour                           -
  • 1 & 1/2 tsp baking powder        > 1 tsp baking powder
  • 3/4g salt                                    > 1/2 tsp salt
  • 170g unsalted butter                  > 120g unsalted butter
  • 150g caster sugar                      > 100g caster sugar
  • 3 eggs                                       > 2 eggs
  • 150g yuzu marmalade                > 100g yuzu marmalade
  • 150g Greek yogurt                    > 100g Greek yogurt
  • 2 tsp yuzu zest                           > 1 & 1/4 tsp yuzu zest
  • 1/2 tsp yuzu oil                          > 1/3 tsp yuzu oil

  1. Preheat oven to 175C, top bottom heat. Grease and flour a 9" by 5" loaf pan.
  2. Sift the flour, baking powder and salt into a bowl. Set aside.
  3. Mix yuzu marmalade, greek yogurt, yuzu zest and yuzu oil together. Set aside.
  4. In a stand mixer, beat unsalted butter with caster sugar till pale and fluffy, about 4-5 mins.
  5. Add eggs, one at a time till just incorporated.
  6. Add flour mixture into batter in 3 additions, alternating with yuzu yogurt mixture in 2 additions. Mix till just blended.
  7. Pour batter into prepared cake pan. Bake at 175C for 50 mins, until surface of cake is golden brown and a toothpick inserted into the centre emerges clean.
  8. Remove cake pan from oven and let it cool on wire rack for 10 mins. Turn the cake out of the pan and let cool completely before slicing.
** The cake is nice to eat on its own, but for a more luxurious presentation, I mixed about 2 tbsp of greek yogurt and 70g yuzu marmalade, cooked in a heavy sauce pan until slightly thickened and drizzle the sauce over the cake.

I totally loved how the cake turned out! Rich and moist, slightly dense but still tender enough for my palate. Most important, the aroma of the yuzu marmalade was really tantalising! Hmmmm.... yummy yummy yummy! 

Ate both cupcakes, kept a few slices of the loaf for myself and gifted the rest away.

Second attempt, with adjusted recipe to fill one loaf pan.

For this second attempt, the cake turned out a tad too moist though. Or probably I didn't mix the dry and wet ingredients thoroughly, you can see the bottom of the cake a bit too wet.

But still, they were totally delish! Once again, kept a few slices for myself and gifted the remaining loaf to a dear friend.

I think the next time I try recipe 2 again, I may have to reduce the amount of wet ingredients and/or increase dry ingredients. Nonetheless, the recipe is certainly a keeper. Even though I may not have any more homemade yuzu marmalade, I could experiment with Korean Citron Tea next time :)

Banana Chocolate Chip Muffin

Recently I have this cravings for chocolate. Must be the lack of endorphins from the lack of exercise! Arghhhh! So I thought about baking something with chocolate, something quick, easy and no frills because I was super busy with some family matters.

Initially it was just chocolate chip muffins as I have an opened pack of Valrhona solid baking pearls sitting in the fridge. Then I saw a bunch of over-ripened bananas staring at me from the kitchen counter. Oops, I bought this huge bunch of bananas (small finger variety type) from Malaysia and managed to eat only a few.

So Banana Chocolate Chip Muffins it is! Referred to a few recipes online and found one hosted on Martha Stewart's website to my liking as I have all the ingredients on hand.

Muffins are easy to make, in the sense that it's usually a bunch of dry ingredients, a bunch of wet ingredients, then mix both together. The only tricky bit is not to over-mix the batter, which results in a tough and dry muffin texture.

I think some commercial bakeries add chemicals/cake emulsifiers like Ovalette or Emulco to make muffins/cakes softer and smoother, but this is certainly a no-no for me. Hence the folding technique is important; use a spatula, bring to bottom of mixing bowl, scoop the ingredients and fold gently. Repeat a few times till ingredients are just mixed. It's okay to have specks of flour mixture remaining.

I love how the muffins turned out. It's wholesome comfort food, moist and tender, with intense flavour of dark chocolate and lovely notes of banana. I love baking using Valrhona solid baking pearls because the spherical shapes are mostly retained :) Used to buy them from Shermay's Cooking School, unfortunately it's closed down already. If anyone knows where to get it, please let me know!

Banana Chocolate Chip Muffins
(makes 15 muffins)

  • 125g all purpose flour
  • 125g wholemeal flour
  • 2 1/4 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp ground cinnamon (optional)
  • 260g over-ripen bananas (small variety, 11 pcs)
  • 150g light brown sugar
  • 115g unsalted butter, melted
  • 1 large egg
  • 65g fresh milk
  • 156g chocolate chips (I use Valrhona solid baking pearls)

  1. Preheat oven to 175C on fan mode. Prepare 15 silicone cupcake cases, or sturdy paper baking cases or well-greased/lined muffin pans.
  2. Sift AP flour, wholemeal flour, baking powder, salt and ground cinnamon into a large mixing bowl. Set aside.
  3. Mashed the bananas in another large mixing bowl, add light brown sugar, melted butter, egg and fresh milk. Stir till well-blended.
  4. Add the wet ingredients (3) into dry ingredients (2), FOLD gently till half incorporated. It's ok to see some flour mixture remaining.
  5. Add chocolate baking pearls into batter, FOLD gently till just incorporated. It's ok to see specks flour mixture remaining.
  6. Using an ice-cream scoop or spoon, fill batter into prepared cases, about 3/4 full.
  7. Bake at 175C on fan mode for 20 mins.
  8. Remove from oven and cool the muffins on cooling rack. Best eaten warm.
  9. The muffins can be kept in ziplock bags and store in freezer for up to 1 month. To serve, thaw at room temperature for 10-15 mins, then heat in air-fryer or oven at 120C for 5-8 mins.

While I liked the muffins, the kiddo detected the ground cinnamon added and didn't want more after eating only one piece. He hates cinnamon! Personally I enjoy the tinge of cinnamon, I thought it goes really well with bananas and chocolate. Oh well. I guess next time to omit the cinnamon. So I ate some and froze the remaining. Whenever I have cravings, I can have one or two without the hassle of baking from scratch (that is until my supply runs out!).

Ham, Mushroom, Corn & Edamame Muffin

When I saw Peng's Kitchen as well as Domestic Goddess Wannabe series of postings on Impossibly Easy Savoury Mini-Pies, I knew immediately that I wanted to try baking too!

They require very little effort to put together and yet so versatile; many ingredients could be mix-and-match, and they could serve as breakfast, snack or even a quick lunch. I'm already thinking of making these savoury muffins for the little rascal's recess bento box (when he goes to Primary School next year) from time to time.

I call them muffins, rather than mini-pies because I'm more used to the notion that pies are those made using sweet tart pastry or puff pastry. Anyways, it doesn't matter, so long as they are nice to look at, good to eat :)

Instead of making Bisquick mix from scratch (Domestic Goddess Diana Gale shared recipe in the posts as well, which is actually very easy), the lazy mama in me decided to buy ready-mix, the most common brand being Betty Crocker.

As for ingredients, I was doing my monthly fridge-clearance, so just used whatever ingredients that needed to be cleared, and topped up the rest. Which is why the amount used in the ingredients seemed odd.

Ham, Mushroom, Corn and Edamame Muffin
(makes 18 muffins)

  • 1/2 pc white onion, finely chopped
  • 90g assorted mushroom (white, swiss brown, portobello), diced
  • 115g chicken ham cubes
  • 100g sweet corn
  • 45g edamame
  • 1 cup Bisquick (I use Betty Crockers)
  • 1 cup fresh milk
  • 4 eggs
  • 200g shredded cheddar cheese (1 packet)
  • Dried parsley, fresh parsley (optional, for garnish)
  1. Preheat oven to 180C, fan mode.
  2. Prepare 18 pieces of silicone muffin/cupcake casing (or well-greased muffin/cupcake baking pans). Set aside.
  3. In a frying pan, heat about 1 tbsp of cooking oil, add finely chopped onion and saute till translucent.
  4. Next, add diced mushroom and saute till soft, follow by chicken ham cubes, sweet corn and edamame. Add some sea salt and pepper to taste (I didn't add since chicken ham and cheese to be added later are both salty already). Saute for 3-4 mins, transfer to bowl and set aside.
  5. In a separate mixing bowl, whisk Bisquick with milk and eggs till well-blended.
  6. Add 1 tbsp of Bisquick mixture into each casing, follow by 1-2 tsp of sauteed ingredients. Next add 1-2 tbsp of shredded cheddar cheese and finally add 1-2 tbsp of Bisquick mixture (till almost to brim of the casings). Sprinkle some dried parsley or herbs if desired.
  7. Bake the muffins at 180C, fan mode for about 20-25 mins, until the top of muffins are golden brown and toothpick inserted into the centre comes out clean.
  8. Best served warm.
  9. The muffins can be stored in airtight box or ziplock freezer bags and store in freezer. To re-heat, thaw the frozen muffins at room temperature for 15 mins, then heat in air-fryer or oven at 120C for about 10-12 mins.

I love how the muffins turned out, so yummy, satisfying and wholesome! The crust was crispy, while the filling was so full of flavour from the different ingredients used, especially cheese! What's not to like when cheese is added right?

And it so happened, the ingredients I used were a myriad of colours, making them look more appetising :D

I chomped two immediately, saved two for the hubby and rascal to try and freeze the rest. They love it too!

During those days when I'm lazy/tired and don't feel like cooking lunch, or just wanted a light and quick bite, I simply pop a couple into the air-fryer, heat up and viola. To make it even more flavourful, some mayonnaise or cheesy sauce could be added to the top of the muffin.

This recipe is certainly a keeper and next time I will explore more flavours and different ingredients.