Hokkaido Chiffon Cupcakes by Fiona Low

Makes 15 pcs
Ingredients:
3 egg yolks
20g sugar
35g corn oil
60g milk
70g cake flour

3 egg whites
25g sugar


Fillings:
60g dairy whipping cream
10g sugar
1tsp instant custard powder

Icing sugar for dusting


Method:
1. Preheat oven at 170C.
2. Hand whisk egg yolk and corn oil till pale in color.
3. Add in milk and mix well.
4. Sift cake flour, stir to combine.
5. Beat egg whites till foamy and add sugar, beat till soft peak form.
6. Take 1/3 egg white and mix into the egg yolk batter.
7. Fold in the balance of egg white with spatula till well combined.
8. Scoop batter about 70% full.
9. Bake for 20-35 mins at middle rack.

Fillings: 
1. Beat the whipping cream ad sugar till stiff over a bowl of ice water then add in the custard powder mix.

Assemble:
After cake is fully cool, pipe in the fillings.

Steam Condensed Milk Cake by Janet Teh

Ingredients:
2 eggs
3Tbsp sugar
2Tbsp milk
2Tbsp oil
3Tbsp condensed milk
2/3cup all purpose flour
2tsp baking powder

Method:
1) Lightly beat the eggs, add in sugar, milk, oil, and condensed milk one by one.
2) Fold in sifted flour and baking powder to egg mixture until just combined, don't over mix.
3) Steam over high heat for 10-15 mins.

Green Tea and Chocolate Chiffon Cake by Shareen Kim

Recipe Link : http://nasilemaklover.blogspot.com/2012/09/xiang-si-chiffon-cake.html?m=1

Chocolate Butter Cake by Yap Lai Fan

Ingredients: 
230g unsalted butter
130g Sugar (Original recipe calls for 200g)
4 Eggs
200g All Purpose Flour / Plain flour
2tsp Baking Powder
4 tbsp Fresh Milk
1tsp Vanilla Essence
5g Cocoa Powder

Method:

1. Preheat oven to 180c for 15mins. 

2. Lightly grease a 22cm baking tin with melted butter & line it with grease proof paper.

3. Mix plain flour & baking powder together & sieve. Set aside.

4. Use low speed to mix butter and sugar until well combined. Change to medium speed & beat until light & fluffy. Pale in yellow.

5. Add in the 1st egg. Beat well after each addition of egg until creamy. Change to medium speed. Scrape down the side for even mixing.

6. Add in Vanilla Essence and mix well.

7. Divide flour into three portions, use lowest speed to mix in flour. Scrape down sides for even mixing.

8. Finally, add in milk bit by bit.

9. Scoop out 1/3 of the batter and add in 5g cocoa powder and mix well. 

10. Pour in the chocolate batter at bottom and flatten with spatula. Then, pour the plain batter into the pan.

11. Bake oven at 180C for 40mins or until golden brown & cooked. If a toothpick come out clean, it is done.

12. Remove it from the oven & leave the cake in the tin to cool on wire rack for another 5mins. Best to serve warm.

Blueberry Muffins by Junita Ee

Recipe Link : http://www.laurainthekitchen.com/recipes/blueberry-muffins/

Steam Milo Cake by Jaclyn Khaw

Ingredients: 
Self raising flour 120g
Butter 75g
Castor sugar 90g
Eggs 2
Milo 4tbsp

Method:
1) Use 3tbsp of warm water to dissolve milo. Set aside.
2) Beat butter and sugar (about 5 mins). Add eggs one at a time and continue to beat. (not under the fan)
3) Fold in sifted self raising flour. Add in (1) and fold.
4) Pour batter into cup / mould.
5) Steam for 25 to 30 mins.


Used 7 inch square pan

No Bake Oreo Cheesecake by Ivy Cheang

Recipe Link : http://auntyyochana.blogspot.com/2008/06/chilled-cream-o-cheesecake.html?m=1

Replaced base with Oreo biscuits, gelatin dissolved in hot water.

Japanese Cotton Cheesecake by Michelle Tan

Recipe Link : http://en.christinesrecipes.com/2011/02/japanese-cheesecake-fluffy-creamy.html

Cream Crackers Tiramisu by Cathryn Shan-Chong

Ingredients:
250g cream cheese
30g icing sugar
30g condensed milk (or to taste)
250g whipping cream
Cream crackers (Note 1)
3-in-1 coffee (1 sachet)
cocoa powder for dusting

Method:

1. Mix cream cheese, condensed milk, icing sugar and 3-in-1 coffee till smooth.

2. On another clean bowl, whip the whipping cream till soft peak. 

3. Mix (1) with (2). 

4. Arrange a layer of cream crackers on a pan. (You can gently brush some milk/cream cheese mixture on to the bottom of the crackers before laying on the pan so that the crackers can stick onto the pan nicely)

5. Spread a layer of cheese mixture on top of the crackers and dust with cocoa powder.

6. Repeat step (5) till finish (I made 3 layers). Refrigerate overnight.The top most layer, I don't dust the cocoa powder yet. I only dust when it is ready to be served.

Note 1:

Light Chocolate Cupcakes by Yap Lai Fan

Ingredients:

1/4 cup (25 grams) dark unsweetened cocoa powder

1/4 cup (60 ml) hot boiled water

1/4 cup (60 ml) milk

1/2 cup (113 grams) unsalted butter, room temperature

Note: I never use salted butter whenever I bake but you can of course use salted butter if you prefer. 

3/4 cup (130 grams) granulated white sugar (for me still sweet, can try reduce to 120g)

3 large eggs

2 tsp vanilla extract

2 tsp baking powder

1 1/2 cup (200 grams) all purpose flour

12 cupcake paper cases

Method:

1. Preheat oven to 375 F (180 C) Do not use the fan.

2. Place the dark unsweetened cocoa powder in a small heat prof bowl. Add the milk and then the hot boiling water. Mix well and set aside until it has reached room temperature.

3. In a bowl mix together flour and baking powder with a whisk and set aside.

4. In another bowl cream butter, sugar and vanilla extract well, using your hand or kitchen mixer. Add the eggs, one at a time and mix well in between.

5. Scrape down the sides of the bowl and sift in the flour mixture. While mixing in the flour, pour in the cocoa mixture. Mix until its all smooth.

6. Fill the cupcake paper cases 3/4 full with the chocolate batter and bake the cupcakes in the middle of the oven for about 20 minutes. Remember to check with a cake tester/toothpick to see if the cupcakes are done.

Transfer the cupcakes from the pan to a cooling rack and let them cool completely. Frost the cooled cupcakes with frosting of your choice. The cupcakes can be stored in a airtight container for up to two days, but are best fresh from the oven.

Steam Brown Sugar Huat Kueh by Ivy Cheang

Ingredients: 
Cake flour / all purpose flour 200g
Brown sugar 130g (I prefer less sweet )
Water 150ml
Coconut milk 50ml
Eno plain 1 sachet
Pandan leaf 3

Method:

1. Mix brown sugar, water, coconut milk and pandan leaves in a saucepan. Heat on low flame till brown sugar melts. Let it cool. 

2. Sieve flour and mix with eno.

3. Mix 1 & 2.

4. Put into cupcake liners 80% full. 

5. Steam on high heat for 25 mins.

Peach Cheesecake (No Bake) by Mandy Chew

Recipe Link : http://mandysbakingjourney.blogspot.co.uk/2014/03/peach-cheesecake-non-bake.html

Mandarin Orange Madeleine by Fiona Low

Ingredients: 
3 eggs
120g sugar
150g self raising flour
80g corn oil
Vanilla essence
orange zest

Method :
1. Preheat oven at 175C for 10 mins.
2. Beat egg till foamy (high speed).
3. Sift in 1/3 flour, use spatula then 2/3 flour till well combined.
4. Add in oil 2-3 times slowly till well combined.
5. Add in vanilla essence and orange zest.
6. Bake at 175C for 20-25 mins.

Pandan Layer Cake by Lisa Tok

Pandan Butter Cake

Ingredients:

250g butter - softened at room temperature

200g castor sugar

5 large eggs

210g self raising flour - sifted

Few drops green pandan paste

Method:

1. Cream butter and castor sugar until light.

2. Add in eggs one at a time, beating well after each addition.

3. Fold in sifted flour lightly, add gren pandan paste and mix well. 

4. Pour into lined and greased 8" tin, bake in preheated oven at 170C until cooked. 

Ingredients:

1 pc 4" x 8" pandan butter cake - cut into 3 slices horizontally (from above)

15g agar agar powder

250g sugar

1000ml water

300ml thick coconut milk

3 egg yolks (mix well with coconut milk)

Few drops green pandan paste

Method:

1. Place one slice of pandan butter cake in a rectangular mould (You may use round cake for a round mould or cake tin).

2. Stir and boil agar-agar powder, sugar and water, mix egg yolks and coconut milk, pour into agar-agar mixture and stir over low heat, add green pandan paste, strain the mixture.

3. Pour 1/3 agar-agar mixture over cake, leave until half-set, place a slice of cake on top. Pour second 1/3 agar-agar over and leave until surface is almost set. 

4. Place last piece of cake on top and pour remaining agar-agar over cake. Leave to set, chill well before slicing.

Pandan Chiffon Cake by Yap Lai Fan

Recipe Link : http://kitchentigress.blogspot.com/2011/03/pandan-chiffon-cake.html

Steam Pandan Cupcakes by Alicia Gan

Dry ingredients
(A) 200gm cake flour
¼ tsp salt
4 tsp baking powder
80gm sugar

Wet Ingredients
100ml pandan juice (blend 3 pandan leaves with 100ml water)
100ml coconut milk
2 eggs
20gm melted butter

Method:
1. Sift A.
2. Mix sugar with (A).
3. Beat eggs and combine all wet ingredients.
4. Combine wet and dry ingredients well.
5. Spoon into paper lined cups until 2/3 full.
6. Steam on high heat for 15 minutes.

Steam Butter Cupcake by Fiona Low

Ingredients:
150g butter
130g caster sugar
1tsp vanilla bean paste or vanilla essence
5 eggs
190g self raising flour
1/2 tsp baking powder
1/2 tsp baking sofa (all sifted)
60ml milk
Optional: Fresh orange zest and juice

Method:
1. Cream butter with sugar and mix well.
2. Add egg and mix well.
3. Add self raising flour, baking powder and baking soda, mixing evenly.
4. Pour mixture into a small paper cup at about 80% full.
5. Steam for 20 - 25 minutes.

Banana Cake by Jaymee Chan

Recipe Link : http://bakericious.blogspot.com/2010/08/soft-and-moist-banana-cake.html

Chocolate Chip Muffins by Fiona Low

Ingredients:
1 3/4 cups or 218.75g all purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tbsp best quality cocoa powder
3/4 cup or 185g superfine sugar
3/4 cup of 100g semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup or 250ml milk
1/3 cup plus 2 tsp or 85ml vegetable oil
1 egg
1 tsp pure vanilla extract
1 tbsp yoghurt
1 tsp salt

Method:
1. Preheat oven to 400F or 200C.
2. Put flour, baking powder, baking soda, cocoa, sugar, salt and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining 1/4 cup chocolate chips on top and then bake for 30 minutes or until the muffins are dark, risen and springy.

Apple Muffins by Janet Teh

Recipe is adapted from: http://food-4tots.com/2012/04/09/apple-muffins/2/ and http://rasamalaysia.com/blueberry-muffins-recipe/2/


Ingredients:
1 large apple
180g cake flour (original uses all purpose flour but I wanted to clear my cake flour)
1 tsp baking powder
1/2 tsp salt (I used a pinch)
50g sugar
60g unsalted butter, melted
1 large egg, beaten
200ml milk


Method: 
1. Preheat oven to 180C. (I think should use 200C as mine wasn't golden enough)
2. Cut apple into small slices of 'triangle shape', thickness up to your liking. Cook with medium heat until apple is soft. (Original recipe calls for 2 tbsp of sugar and lemon juice but I omitted. You can add if you like it sweet).
3. Sift flour, baking powder into a large bowl. Add salt. Stir in sugar. Set aside.
4. Melt butter. Add egg and milk into butter, whisk together.
5. Pour wet ingredients over the dry ingredients and whisk until just blended. Mixture is slightly lumpy.
6. Scoop into muffin cups and bake muffins till golden for about 18-20 minutes. I followed the tip whereby I filled two empty cups in the muffin pan with water to keep the muffin moist while baking in the oven.