Yogurt Cake in a rice cooker

Yogurt cake in a rice-cooker

After so long, I finally found time to try out a recipe from Bake-for-Happy-Kids. And since I still haven't get an oven, am using the rice cooker instead.  And the result - Great! Definitely a keeper!

ingredients:

100g cake flour - shifted

80g sugar

1/2 tsp baking powder (abt 2g)

1/8 tsp baking soda (abt 1g)

1/8 tsp salt (1.5g)

125g low-fat yogurt

20g grapeseed oil

1 egg

Buttered the bottom of the rice cooker pan. Select steam function and let it 'steam' for 3 mins. Then off & select 'keep warm' function.

Mix the dry & wet ingredients separately before putting them into a big bowl. Fold them till just mix without over-mixing.

Pour batter into pan and select 'bake' function to start.

Off the cooker after 35min and remove pan out to cool.

Pumpkin Buns 南瓜包

It's been a while since I posted anything simply because I have not tried out any new recipes. I still baked using my ABM but no time to search/try out new recipes because of my full time job. Then as I was 'hse-cleaning' my hard-drive, I noticed that I have forgotten to post a new recipe that I tried out last Dec so here's d post now.

Pumpkin Buns 南瓜包 - Steamed

150g lite flour for steaming

1 tsp double action baking powder

1 tsp instant yeast

60g sugar

90g pumpkin puree

10g butter

Put all into the ABM & start d kneading cycle.

After end of cycle, allow to proof till double, abt 1hr.

Punch down & knead for another 2 mins.

Divide dough into 10 portions & roll each into a ball be4 placing into lined tart tins.

Allow to proof for 2nd time till double, abt 45 mins.

Steam on high heat for 10-12 mins.

I tried out diff size tins & all came out great!
Super nice! Definitely a recipe keeper!

Steam GreenTea cake

With so many successful tries of the steam chocolate cake from fellow blogger’s post, I decided to give it a variation – green tea flavour.
The end result – color was not what I expected. As for taste, MIL & Hubby likes it but my colleague mentioned too sweet for her… thus, might reduce d amt of sugar next time.
p.s. d only changes I made was to add 1 ½ tbsp green tea powder, & increased d amt of flour to match total amt of dry ingredients.

Steam chocolate cake & brownies

Using recipes from BH’s blog, these are what I made for Hayden’s birthday party at d childcare. Not much but at least I made all of this myself... Hopefully 1 day, he’ll appreciate the amt of sleep I lost doing this for him…

Steam chocolate cake & brownies

Steam moist chocolate cake

Hayden’s birthday coming up & I decided to try out BH’s tested recipe – steam chocolate cake for his class party. For testing purpose, I halved all the ingredients & d pix reflected d result…

Colleagues LOVED it! All mentioned that it’s moist enough for them. & so, so easy to prepare!

SB Marshmallow Cake & Milk Cupcakes

Hayden’s birthday is today so last nite, with no oven, I decided on making d SB marshmallow cake for his sch. However, I was only able to make a much smaller one so to ‘top’ it up; I also steam some milk cupcakes to bring along.
For this rd, I decided to use orea cookies as base since most of his classmate will be under 3yrs. However, even though I have made this quite a number of times, I was still unable to ‘catch’d right timing & thus, some of d cut strawberries sunken into d cake since it's not 'frozen' long enough. I tried to ‘save’ it but d cake is alrdy in ‘unsaved’ mode. I still went ahead & ‘cover’ it up with d jello. Hopefully, none will notice it.
As for d steam cupcake, I used 2 diff flavor pkt milk for a colored effect - Strawberries & Milo. Also, this time, I top up d batter till almost overflowing & mgd to get d ‘smiling’ effect after steaming! Job Well Done!
Hayden took 1 as BF & loved it! This is really a big improvement cause he rejected d last rd of unsmiling cupcake. Hurray!!!

Milk Cupcake_Steamed

Saw this recipe on Blessed HomeMaker’s blog few days ago. It stated no mixer or oven needed, which is perfect for me! So here goes.

End result – a very rounded (same as BH’s previous attempt) Dome shape cupcake. Not smiling at all! ;-( In fact, it looks more like d originator Aunty Yochana's end pdt. So am not really sure if it's considered successfully or a failure. Both MIL & Hubby said it's good, strong milk flavor. But Hayden rejects it without even tasting it. Maybe I shd make it more presentable to kids & offer it to him again. Since it’s such an easy recipe & only yields 8 small cupcakes, am willingly to give it anther go, in fact, very soon.

• 170 g Fresh Milk (mixture of 1 pkt full cream (110g) & bal low-fat)
• 60 g sugar
• 100 g cake flour
• 20 g rice flour
• 2 tsp double-action baking powder

Whisk d milk & sugar till sugar has dissolved.
Add in remaining ingredients & stir well.
Spoon into small cups lined with paper liners/muffin cup.
Steam at high heat for 10-13 mins, or until cooked.
Remove and cool on wire rack.

Chocolate Cheesecake

In 2 days time, we will be packing & moving out of Bkk! Time really flies! 3yr in Bkk (including 9mths of baking) & with no future plan of getting an oven in SG, d only regret that I have is – why I didn’t try out this Chocolate Cheesecake sooner! OMG! Hubby’s ofc gals felt that it tasted just like d cheesecake from Secret Recipes! WOW! Maybe this is really a good reason to get a new oven?

Base Ingredients

• 100g digestive biscuits, crushed
• 1 tbsp cocoa powder
• 1 tbsp sugar
• 45g unsalted butter (melted)

Mix all well & press on d bottom of a 16cm spring form pan.

Fillings Ingredients

• 110g dark chocolate (chopped)
• 2 tbsp whipping cream
• 250g cream cheese (room temperature)
• ¼ cup sugar
• 1 egg (room temperature)
• 1 tsp vanilla extract

1. Melt chocolate in the heavy cream in a double boiler.
2. In another bowl, mix cream cheese & sugar well be4 adding in d egg & vanilla extract.
3. Then fold in d chocolate mixture. If u prefer a cake with marble effect, dont overmix.
4. Pour fillings into the spring form pan.
5. Bake in a preheated 150C oven until it is set, ard 45-60 mins.

Raspberry Coffee Cake

Another day of trying to ‘utilise all bal ingredients’. Long, long ago, I saved this recipe on my to-dos cause I love d simplicity of it. But then, I realised I cant find d main ingredient – Bisquick mix, in d local supermkt & recipe was 'shelved'. Then last wk, for some forgotten reason, I ‘researched’ on d word Bisquick & found out what Bisquick mix is made up of! Thus, tonite, I finally get to give this simply/easy recipe a try. Of course again, I made some changes. For example, instead of a green apple, I used frozen raspberries. And because of d frozen raspberries, I reduced d milk amt to cater for d liquid that will be released from d frozen raspberries during baking.
End result – quite a bland cake, 1 can only taste a bit of saltiness here & there (although am not sure why since I only added ¾tsp of salt). D top is a bit crusty but underneath is a very soft cake. Both Hubby & MIL prefer yesterday’s peach-a-berry tart as compared to this cake. In fact, Hubby's ofc's gals thot I forgotten to put in sugar! That's how bland it was!

• 2 cups Bisquick mix*
• ½ cup low-fat milk
• 2 tbsp sugar
• 1 egg
• 1 cup frozen raspberries (unthawed)

* replaced with 2cups flour + 3tsp bking powder + ¾tsp of salt + 2tbsp melted unsalted butter

1. Preheat oven to 190C.
2. Grease 9" round pan. Mix all ingredients & spread ½ batter onto pan.
3. Put in d raspberries & spread d rest of d batter onto of it.
4. Bake 30 mins or until golden brown, testing with a toothpick.

Nutella Cheesecake w/pie crust

OMG! I have 3 blocks of Phil cream cheese to finish up within 1 wk be4 our big move back! OMG! Thus, shortlisted these 2 recipes for testing. Recipe does not required blueberries but I added whatever bal I have in my freezer to finish it up.
End result – d crust does not goes well with d cheesecake fillings cause it needs to be bake longer. Thus, will definitely need to blind bake it first if planning to use it for cheesecake fillings again. Other than that, both testers love it. In fact, Hubby took 3 slices!
Pie Crust ingredients

• 1¼ cups all-purpose flour
• ¼ tsp salt
• ½ cup (113g) unsalted butter, chilled
• 4tbsp ice water

Whisk flour & salt in mixing bowl be4 cutting d cold butter into d mixture with a pastry blender. Stop once mixture resembles coarse crumbs. Drizzle ice water over flour tbsp by tbsp until d dough comes together. Wrap dough in plastic wrap & chill for minimum 30mins be4 rolling it out into crust base. Blind-bake it for at least 20mins @ 170C be4 adding fillings.

Cheesecake Fillings ingredients

• 1 block (250g) Philadelphia Cream cheese, softened
• ¼ cup sugar
• ¼ tsp vanilla
• 1 egg
• 1 tbsp nutella
• some frozen blueberries

Whisk cream cheese & sugar until well mix. Then add egg & vanilla till well blended. Lastly, stir in nutella. Don’t over-mix so that u can c a slight marble effect. Pour fillings onto crust & tap it to even out d fillings across d crust. Bake in d pre-heated oven for 20min @ 170C. Allow to cool be putting it into d fridge for 2 hrs or overnite be4 serving.

Banana Bread

Have not done my groceries shopping, thus, still no ‘active’ yeast on hand. And with a branch of over ripping bananas on hand, I decided to give this banana bread a try. It’s really a very super easy/simple recipe from 1 of my fav must-visit blog – Joy of Baking.com. I have tried many recipes from this blog & have been 85% successful so far. Thus, I was actually quite eager to try this out as I have actually put this in my to-do list for quite a while now.
End result – a super moist texture cake with soft crust! And the smell is so, so heavenly! I actually baked this in my ABM & went out for dinner be4 d baking cycle has completed. Imagined our surprised when we entered d hse smelling of banana after our dinner! It was simply lovely!

Hubby took a slice as dessert & was quite surprised that d crust is so soft.

• 1¾ cup(230g) all-purpose flour
• 120g white sugar (alrdy reduced)
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 2 eggs, lightly beaten
• 110g unsalted butter, melted & cooled
• 355g ripe bananas, mashed well (abt 1 cup)
• 1 tsp vanilla extract

1. Mix d shifted dry ingredients in a big bowl & set aside.
2. Mix d wet ingredients in another bowl.
3. Be4 mixing, start up d ABM on d baking cycle.
4. Fold in d wet mixture into d dry ingredients lightly, ensuring not to OVER mix.
5. Pour d batter into d ABM pan without stopping or pausing d alrdy started baking cycle.
6. If u prefers a much softer crust, just leave d loaf in d ABM after d cycle ends. D moist collected during d cooling period of d ABM will moist d crust further.

Yogurt Cake_II

Previous attempt on d yogurt cake was not quite successful (in my eyes) simply because it has not raise as high as d original recipe has stated. So when my neighbour pass another Thai snacks to my son, I decided to bake d yogurt cake again & give it to her in return for her nice gesture.
This rd, I sit down & went through d originator’s post again to review what I might have done wrongly in my 1st attempt in order to ensure no more flat cake. D only diff I found was that I used a 20cm square baking pan instead of a 20cm springform tin (which I am assuming its round as shown in her pic). So for my 2nd attempt, I decided to use my 16cm round baking pan instead. Also, this time, I shifted d flour & baking powder twice. I also omitted d zest as I don’t have any on hand.
End result - it worked! D cake rise nicely, even through still not as high as d original but good enough for me… ;-p I didn’t get to taste it cause it’s gg to my neighbour but am still happy that it looks more like a cake than a flat bread.

SB Marshmallow Cake_III

Hubby’s ofc gals requested for d Strawberry Marshmallow cake so I checked for ingredients. No normal UHT milk but lots of strawberry pkt milk, no red/pink color jello but got blue (berries flavour) color jello… mmm… I went ahead & made it. So here’s a diff color version of d SB MM cake (no-bake).

Yogurt Cake

With limited time on hand, I decided to try out this 'instant’ fix recipe. It’s stated that this is a very, very simple recipe & even a 4yr old can bake it. However, mine end pdt does not look like d original pic at all! Maybe I really shd attend baking class instead. I have also reduce d sugar amt to suit my family.
End result - both MIL & hubby still commented it’s still too sweet for them... sigh…

½ cup of yogurt
1½ cups of plain flour
1½ tsp baking powder
Pinch of salt
¾ cups of caster sugar
79g of unsalted butter (melted)
3 eggs
Zest from 1 lemon

Preheat the oven to 170°C.
Line a 20cm baking pan with baking parchment.
Put yogurt, flour, baking powder, salt & sugar in a large bowl. Mix in d oil & eggs be4 adding d zest.
Pour batter into prepared pan & bake for 30-35 minutes or until a toothpick inserted into centre of cake comes out just clean.

Blueberries Cake

With so many good reviews on this banana cake from Baking Mum, I decided to give it a try. But instead of banana, I used blueberries since I have so much in d freezer.
As usually, even under watchful eyes, d top of d cake still got burned. ;-( But after slicing off d burned top, d inside looks ok & taste moist/soft. MIL said a bit crumpy but overall, good.

Ingredients
(1)
90g soften unsalted butter
65g brown sugar

(2) 1 Egg

(3)
25g whipping cream
½ tsp vanilla essence

(4)
125g Cake flour
½ tsp baking powder
½ tsp Bicarbonate of Soda
110g thawed blueberries

Method:

1. Cream (1) till light & creamy.
2. Pour in egg slowly & beat till creamy.
3. Add in (3) & mix well.
4. Fold in (4) till well combined. Do Not overmix.
5. Pour into an 6" round tray & bake @ 150C for abt 45mins or till cooked.

Peanut butter & Raspberry Cheesecake

Never tried baked cheesecake be4 & hands r itching to give it a try. So I went recipe searching on web & found this interesting recipe for my 1st attempt. But as usual, I made some modifications due to limited/unavailable ingredients.
As u can c from d pic, d top got burned & after slicing off d burned top, there's lots of cracks on d surface of d cheesecake. Might want to use fresh raspberry cause frozen ones give out water which caused d cheesecake to be slightly runny (as seen in d pic of d inside).

Ingredients
Base

• 100g diestive biscuits, crushed into crumbs
• 43g melted butter
• 50g nutella, top with frozen raspberries

Combine biscuits with melted butter & press mixture into a 16cm spring-form cake tin. Spread nutella over biscuit base, making sure to leave ard 2cm gap all around edge. Set raspberries in d centre of d base.

Fillings

• 325g cream cheese
• 75g caster sugar
• 2 large Eggs
• 100g crunchy peanut butter

1. Set the oven to 160C. Combine biscuits with melted butter & press mixture into a 16cm spring-form cake tin.
2. Place cream cheese & sugar into blender & pulse till smooth. Add eggs & pulse again.
3. Transfer mixture to a bowl & fold in peanut butter.
4. Pour d peanut/cheese mixture over raspberries/nutella & bake for abt 1 hour or until it is set & springy.

Orange Cupcakes

Have to leave d hse really early tomorrow morning to attend a local ‘village’ wedding, so went searching for a new recipe to try out for BF-on-d-move. In d end, I decided on another Rachel Allen’s recipe – lemon cupcakes. However, hubby does not want to feed Hayden too much lemon, so I changed lemon to orange instead (even though d required amt is actually quite little). Also omitted d toppings as d whole family (including Hayden) does not enjoy frosting/icing.
End result – a super, SUPER EASY & soft cupcakes with a tiny hint of orange! Great additional to my must-keep recipes list!

Ingredients ()r what I have replace/changed

• 125g Butter, softened
• 125g Caster sugar (brown sugar)
• ½ large Lemon, finely grated zest only (1 orange)
• 2 Eggs, beaten
• 150g plain flour (cake flour)
• ½ tsp Baking powder

Method
1. Preheat oven to 180C (160c). Line muffin cups with paper cases.
2. Whiz all ingredients together in a food processor.
3. Divide mixture between d paper cases & bake ard 10–15 mins, or until risen & golden. When cooked, centre of each cake shld be slightly springy to touch. Remove cakes from oven & put on a wire rack to cool.

Chocolate & vanilla marble cake

Really love d marble effect of this Rachel Allen's cake recipe, enough to give it a try even through I don’t have a mixer. Man! Such hard work whisking d cream, then d sugar! But I did it & end result is quite worth all d hard work trying to cream d butter by hand!

However, cant really c much of d marble effect on my cake. Guess I didn’t draw enough swirls through d cake. Also, I changed d timing & temp as my oven burned easily. () r what I have changed/replaced.

• 225g Butter, softern
• 225g Caster sugar (brown sugar)
• 4 Eggs
• 2 tsp vanilla extract
• 225g Plain flour (cake flour)
• 2 tsp Baking powder
• 50ml Milk
• 50g Cocoa powder (40g only)

1. Preheat oven to 180C (160c).
2. Cream butter in a large bowl till soft. Add sugar & beat until mixture is light and fluffy.
3. Whisk eggs & vanilla extract together in a small bowl. Gradually add eggs to butter mixture, beating all the time.
4. Sift in flour & baking powder & fold in gently to mix, then add milk & mix gently to combine.
5. Tip half of the cake mixture into another large bowl & fold in sifted cocoa powder.
6. Place cake mixtures into baking pan/tin by alternating spoonfuls of d vanilla batter with d chocolate batter, then with a chopsticker or similar implement, gently draw swirls through d cake mixture to ‘marblise’ it. Don’t overmix or u won’t have that wonderful marble effect.
7. Bake in d oven for 45mins (25mins) or till a skewer inserted into d middle comes out clean.
8. Turn cake out onto a wire rack & allow to cool be4 serving.

Lemon Yoghurt Cake

Got back from groceries shopping & found out that Hayden broke 3 eggs. They r still in their shells but cracks r getting bigger as I unpack. So I search d web for a recipe that requires 3 eggs & found this recipe from BH’s blog.
Cake looks great after I took it out but then on close inspection, I realized d side r badly burned.
So I decided to slice off d bottom/top of d cake to take a closer look of d inside. Turn out ok, only d sides r slightly burned.
Believe it or not, but am sending d slightly burned cake to hubby’s ofc gals for testing. All of my testers commented that they prefer it without d lemon dressing!

Ingredients
(A) Sifted
180g all-purpose flour (I used cake flr)
2 tsp baking powder
½ tsp salt

(B)
200ml plain yogurt
150g sugar
3 extra-large eggs
½ tsp vanilla essence

(C) 120ml vegetable oil

(D) cook till sugar is dissolve & mixture is clear.
65ml freshly squeezed lemon juice
50g sugar

Method

1.Preheat oven to 160C. Grease & line baking pan. (note that I have lower d temp cause my oven burns more easier, & as u can c, it still gets burned)
2.In a bowl, whisk (B) till well blended. Slowly whisk (A) into (B), mix well. Fold in (C), making sure it's all incorporated.
3.Pour batter into pan & bake for abt 50 mins.
4.When cake is done, allow it to cool in pan for 10 mins. Carefully place on a baking rack over a sheet pan. While cake is still warm, pour lemon-sugar mixture over it & allow it to soak in. Cool.

Mayonnaise Chocolate Cake

I have always wanted to try this recipe from BH's blog & today, I finally have d time to do it. I think d cake collapsed during baking cause when I removed d aluminum foil, I saw a big hollow gap. But when I turn it over to remove from pan, it's looks GREAT from opp view.. sigh.. guess I need to try this again..

Ingredients

• 110g mayonnaise
• 125ml buttermilk
• 1 tsp vanilla essence
• 120g all-purpose plain flour
• 20g cocoa powder
• 1-1/2 tsp bicarbonate soda
• 110g brown sugar

Method
1.Line a 7" square baking tin with parchment paper (no need to grease).
2.Sift flour, cocoa & bicarbonate soda together.
3.Put sugar & d sifted flour mixture into a bowl.
4.In a separate bowl, mix d mayo, vanilla essence & buttermilk till smooth.
5.Add mayo mixture to d flour & mix till d batter is smooth.
6.Pour mixture into pan & bake at 160 deg C for 20-25 mins.