Oaty Coconut Chocolate Chip Squares

I've used rolled oats & desiccated coconut to bake some healthy delicious Banana oat breakfast cookies previously and we loved it.  So when I saw this oaty coconut recipe, I know I must bake this too.  What's more ... it's quick and easy ... minimal washing to do like the Chewy Almond Squares I've shared sometime ago.



Recipe source: Taste.com (Cadbury)
Oaty Coconut Chocolate Chip Squares
Dry ingredients :
80g rolled oats
102g dark brown sugar (I reduced to 70g)
100g Chocolate Chips (I used 70g as that's all left in fridge)
38g desiccated coconut
1/4 teaspoon baking powder

Wet ingredients :
100g unsalted butter, melted
1 egg (lightly beaten)
1/2 teaspoon vanilla extract

Method :
Step 1 : Line a 20cm square baking pan with baking paper. Lightly grease with some butter, letting some excess hang over the sides.

Step 2 : Combine all of the dry ingredients in a large bowl. Beat together the butter, egg and vanilla extract then stir into oat mixture until combined using a spatula. Spoon into pan and gently smooth the surface.

Step 3 : Preheat oven to 180ºC. Bake for 25 minutes or until just firm.
Use the paper to lift from the pan onto a wire rack to cool completely before cutting into 16 squares. (can cut into bigger squares if you like) Store in an airtight container until required.
 

opps ... the uneven edges ... hee hee!



Enjoying these dainty oaty coconut fragrance snacks with a glass of cold soybean milk !
Have a great week ahead ^-^!

 

This post is linked to the event Little Thumbs Up ~ October 2015

Event Theme : Coconut

Organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious

Coconut Juice Konnyaku Jellies

I recall that Konnyaku jellies was very popular in the late 1990s as most Moms were always busy making those jellies for their kids then. Of course, my big kids loved the chewy fruity jellies too when they were very young.

Well ... when they no longer ask or crave for these jellies ... I no longer make these 'long forgotten' Konnyaku jellies at home ... hee .. hee.

Made these jellies using coconut juice that contained coconut pulps. These chilled jellies definitely tasted refreshingly good in the current humid and hazy weather !

Coconut Juice Konnyaku Jellies
Ingredients:

10gm Konnyaku powder 

40gm caster sugar (I reduced the sugar amount drastically as the coconut juice has sugar cane sweetness)

950ml water (I used coconut juice)

Cooking methods according to the packaging:

1. Mix the Konnyaku powder and caster sugar together well.

2. Pour the mixture into a cooking pot of water (I replaced it with coconut juice) gradually over low-medium flame. Stir till boil, turn off the flame.

3. Keep stirring for about 5 minutes till the bubbles disappeared.

4. Pour into mould, chill to set in fridge about 3 hrs before serving.

*served with some canned pineapple cubes, longan or fruits if you like.

Enjoy ^-^!

 

This post is linked to the event Little Thumbs Up ~ October 2015

Event Theme : Coconut

Organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious

Milo Mushi-Pan (Steamed cakes)

Quick and easy steamed mini cakes.  I've not made any steamed cakes other than some steamed kuehs. Tried this steamed Mushi-Pan once recently and liked the soft texture.  Made some again and added some Milo to it.

 

Recipe adapted from :Cookpad

My slightly modified version below with added Milo powder.
Milo Mushi-Pan (Steamed Cakes) 
Ingredients (A)
70 grams Cake flour (sifted)
25 grams Milo
4 grams baking powder 

Ingredients (B)
2 tablespoons Honey
1 tablespoon vegetable oil
4  tablespoons Yogurt
1 Egg 

Method:
1) Prepare the steamer. Cover the lid with cloth to prevent steam from dripping on to the cake.

2) In a clean bowl, whisk and combine ingredients (A).

3) In a large measuring cup or bowl mix ingredients (B) well. Pour ingredients (B) to (A) and whisk till combined with a manual whisk.

4) Fill the cupcake cases to 3/4 full. (If using thin paper or foil, place it inside a cup or other heat proof container to hold the shape).

5) Steam on high heat for about 12 minutes. 
Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done.

 

This post is linked to the event Little Thumbs Up (September 2015 : Milo) organized by Zoe of Bake for Happy Kids and Doreen of my Little Favourite DIY



Roti Prata with Banana & Milo

I must be out of my mind to try roti prata with banana & Milo >~<

Boy : What's this ? pancake ? wrap ?
Mom : Nope  ... it's roti prata with mashed banana + Milo + white chocolate chips filling !
Boy : Nice ?
Mom : Not sure ... First time that I mixed such "ad-hoc" sweet filling in prata ...  woah !ha .. ha !

My big kids love roti prata. Occasionally, we would enjoy our weekend prata brunch at the nearby food stall, served with curry. Once, my girl had the sweet version, some mashed banana and drizzled with chocolate sauce on it. But I've not eaten the sweet prata. At home, I've also made plain prata (bought frozen ones) served with ham & sunny side up occasionally for our weekend brekkie.

I'm not sure should this be a recipe to begin with ... cos it's just 'mix & match' anything you like to the frozen prata.

I've not tried out the sweet version. Here's my suggested ingredients for the fillings :
Serves 2 pax
2 sheets of frozen roti prata
2 to 3 medium size ripe bananas (mashed with a fork)
2 teaspoons white chocolate chips
3 tablespoons of Milo powder  (add more if you like)

Method :
1) Heat a non-stick pan over medium flame.
Place a piece of frozen prata, flip over after about 1 - 2 minutes.

2) Immediately, place about 2 tablespoons of mashed bananas on 1 side of the prata. Add 1 teaspoon white chocolate chips and sprinkle 1.5 tablespoon of Milo powder.

3) Carefully, fold the half side over to make it like a crescent. Lightly press the edges with the wooden spatula to seal.  Turnover and continue to cook for about 1 - 2 minutes on each sides till fluffy lightly browned and crispy.

Served immediately with some fruits if you like.

That solo piece was not burnt ... the Milo filling oozed out on the pan and
made it looked "burnt"

I must say that it tasted GOOD ... ha! ha! the melted Milo and white chocolate chips it's something like thickened chocolate sauce.
Overall, the natural sweetness of the bananas and melted Milo blended well with the crispy prata.

Have a great weekend !

 

This post is linked to the event Little Thumbs Up (September 2015 : Milo) organized by Zoe of Bake for Happy Kids and Doreen of my Little Favourite DIY



Pandan Snowskin with Custard & Lotus Paste Mooncake

Love the pandan fragrance ....

I was thinking what type of filling paste would go well with the sweet pandan fragrance snowskin ? Hmm... I recall the smooth and silky custard Mini baked custard mooncakes I learned to make last year, adapted from Zoe of Bake for Happy Kids. Hence, tried out 2 fillings in 1 mooncake : homemade custard and pure lotus paste.  So glad that it tasted great too ^-^!

Pandan Snowskin with Custard & Lotus Paste Mooncake

Makes 9 big mooncakes, each 115grams

Ingredients to make the custard filling (can make in advance), recipe adapted from Zoe of Bake for Happy Kids.
Makes about 300g
Ingredient (A)
25g butter, soften
60g caster sugar
3 egg yolks, roughly beaten
1 tablespoon condensed milk
40ml cream
60ml regular coconut milk
Ingredient (B)
20g all purpose flour, sifted
15g custard powder
10g tapioca flour

Method :
1) In a small bowl, combine ingredient (B) and set aside.
 2) Cream the butter and sugar until light and combined with a manual whisk. Add the egg yolks one at a time and beat until combined. Beat in condensed milk, cream and coconut milk.  Next, pour in the ingredient (B) into the egg yolk mixture and mix until combined.
3) Prepare the steamer. Pour the mixture into a heatproof plate and steam over medium heat for 25 minutes with stirring in every 5 minutes. Set aside for mixture to cool.

4) Knead the warm custard until smooth. Wrap custard in cling wrap and chill it in refrigerator until required. 

Ingredients for pandan snowkin dough:
50g Kao Fen
250g Snowskin premix (Redman premix powder)

To make the hot liquid mixture:
300ml pandan juice (50g of cleaned pandan leaves - blend with some water and squeeze to obtain about 300ml pandan juice)
35g Icing sugar (sifted) 
40g margarine

For filling:
370g Pure Lotus paste (sugar free store bought)
140g custard (see above)
10g lightly toasted melon seeds and set aside to cool.

Method :
1) In a clean big bowl, combine the Kao Fen and snowskin premix flour and set aside.

2) Combine the pandan juice, icing sugar and margarine in a small pot to make the hot liquid mixture. Mix well and boil with low flame. Stirring occasionally with a metal spoon and bring to a boil.

3) Obtain 250ml hot liquid mixture and pour gradually to the flour. Use spatula to stir and mix the mixture to form a soft dough and leave it to cool slightly. Knead the dough again while it's still warm to a obtain smoother texture.
*add more cooked glutinous flour to it if the dough is still too sticky.

To assemble the mooncake :
Lotus paste filling : 40g x 9 pcs
Custard filling : 15g x 9 pcs
Knead each portion a little to form a ball. Flatten the lotus paste and wrap the custard filling.

Pandan snowskin dough : 60g × 9 pcs
Knead each portion a little to form a ball, dust with a little Kao Fen to prevent sticky to fingers/hands.

1) Flatten the snowskin dough on your palm or roll it with a small roller pin.
2) Place a ball of paste (lotus paste wrapped with custard) in the middle and slowly wrap it up using the snowskin dough to form a mooncake ball.
3) Lightly dust the mooncake ball and mooncake mould with Kao Fen before pushing it into the mould. I used a plastic spring-loaded mooncake mould. Make sure that the edges are pressed evenly into the mould. Dislodged and repeat the process.
4) Immediately chill the mooncakes in an airtight container for several hours or overnight before consumption.

Packed these presentable and delicious snowskin mooncakes into the boxes ... Pandan Snowskin with Custard & Lotus Paste and Cranberry snowskin with green tea green bean paste.

Will be baking again ... the Walnut Moontarts and Mini Baked Custard Mooncakes over the weekends since my family love these too ^-^

Happy Mid Autumn Festive Season to everyone !  
中秋佳节愉快!

Cranberry Snowskin with Green Tea Green Bean Paste

Ever since my 1st attempt in making snowskin mooncakes last year, my big kids have been asking would I be making the mooncake again. With store bought snowskin premix flour, Kao Fen and ready lotus paste, it's not too difficult to make some presentable and delicious mooncakes as gifts too. This time, I tried out 2 different flavours. I saw some hotels selling cranberry snowskin mooncakes .... not sure of the recipe but I supposed just add some cranberry juice to the snowskin premix flour ?  Anyway, I have a can of cranberry sauce in the pantry ... hmm ... added some to the liquid mixture ... added some dried cranberries to the green tea green bean paste.  I'm not sure if would be a "good match" for this combination.  Anyway, there's always a "first time" ... tada ... here's Cranberry Snowskin with Green Tea Green Bean Paste ! lol ! But it really tasted good ... love the tangy bits of cranberries that compliment well with the sugar free green tea green bean paste (though sugar free, the sweetness is just right for us).  I was also very surprised that my big kids liked this green tea green bean paste mooncakes.  (usually their faces would turned "green" if I cooked/baked something with Matcha >o<)

Cranberry Snowskin with Green Tea Green Bean Paste
Makes 9 big mooncakes, 115 grams each

Ingredients for cranberry snowskin dough :
50 grams Kao Fen
250 grams Snowskin premix flour (Redman premix powder)

To make the hot liquid mixture:
300ml water
80 grams cranberry sauce
30 grams icing sugar (sifted)
40 grams soft margarine

For filling :
450 grams Green Tea Green Bean paste (sugar free)
35 grams dried cranberries roughly chopped, soaked in hot water to soften, drained and pat dry with kitchen towel.
10 grams melon seeds lightly toasted, set aside to cool.
Mix the dried cranberries & melon seeds evenly to the paste.

Extra Kao Fen for dusting.

Method:
1) In a clean big bowl, combine the Kao Fen and snowskin premix flour and set aside.

2) Combine the water, icing sugar, cranberry sauce and margarine in a small pot to make the hot liquid mixture. Mix well and boil with low flame. Stirring occasionally with a metal spoon and bring to a boil.

3) Obtain 250ml hot liquid mixture and pour gradually to the flour. Use spatula to stir and mix the mixture to form a soft dough and leave it to cool slightly. Knead the dough again while it's still warm to a obtain smoother texture.
*add more cooked glutinous flour to it if the dough is still too sticky.

To assemble the mooncake :
Filling : 55 grams x 9 pcs - Knead each portion a little to form a ball.
Dough : 60 grams x 9 pcs - Knead each portion a little to form a ball, dust with a little Kao Fen to prevent sticky to fingers/hands.

1) Flatten the snowskin dough on your palm or roll it with a small roller pin.
2) Place a ball of paste in the middle and slowly wrap it up using the snowskin dough to form a mooncake ball.
3) Lightly dust the mooncake ball and mooncake mould with Kao Fen before pushing it into the mould. I used a plastic spring-loaded mooncake mould. Make sure that the edges are pressed evenly into the mould. Dislodged and repeat the process.
4) Immediately chill the mooncakes in an airtight container for several hours or overnight before consumption.

Looked presentable. Glad to receive good feedback for this flavour as I've given some as gifts to my sisters and brought some to office for my colleagues.
I've also made Pandan Snowskin with Custard and Pure Lotus paste filling ... to be shared in another separate post.

Here's wishing all ... 

Happy & Blessed Mid Autumn Festive Season

祝您和家人, 中秋佳节愉快!

Milo Mille Crêpe Cake

Milo ... I loved drinking Milo when I was a kid and my late mom used to tell us that "Milo is an expensive powder imported from overseas" ... hee ... hee ! But as I grew older and into adulthood,  .... I don't really fancy Milo anymore as preferred coffee/tea for my beverages.  But my kids love the ice Milo ... the ones from McDonald's that comes with a kid's meal.

I've not used Milo in cooking, baking or making dessert ... but I think it should taste good if add some Milo in pancakes or crêpe etc.  So here's sharing my first attempt in making Mille Crêpe ...or rather Milo Mille Crêpe Cake.  Indeed this chilled cake tasted deliciously good ... yummy !

Not so "graceful" looking Milo Mille Crêpe Cake as I didn't have enough of whipped cream to frost the whole cake :(  But I kinda like this "rustic" look ... lol




Recipe source : Eugenie Kitchen
Below my slightly modified version, adjusted the quantities of ingredients and replaced the cocoa powder with Milo. Sprinkle some Milo on each Crêpe with whipped cream.

Milo Mille Crêpe Cake
Ingredients :
Crepes:
(A)
230g all-purpose plain flour - sift and set aside
2 tablespoons Milo powder
50g caster sugar

(B)
2 eggs
30g melted unsalted butter
220ml milk

Whipped cream filling:
350ml heavy whipping cream
25g caster sugar (2 tablespoons)
1 teaspoon vanilla extract

About 100g to 140g of Milo to sprinkle on Crêpe (adjust the amount to your preference).

Method :
1) Combine and mix ingredients (A) in a clean bowl.

2) In another bowl, make ingredients  (B) : whisk eggs with a manual whisk and mix in the melted butter. Next, pour the milk in and continue to whisk till combined.

3) Add in (A) to (B) mixture and whisk till a smooth batter.

4) Heat the non-stick griddle or pan with low flame. Grease with a little cooking oil.

5) Pour crêpe batter using a small soup ladle or ice-cream scoop, swirl to cover the surface of the pan. Cook about 1 minute.  Using a chopstick to tip the side, with your fingers, gently and carefully flip the crêpe over, continue to cook for about 30 seconds.

Remove the cooked crêpe. Repeat this process till finished the batter.

To make the whipped cream:
Freeze the cleaned mixing bowl for about 10 minutes.  Take it out from the freezer, immediately put all together the cold whipped cream and caster sugar in the cold mixing bowl. Use the electronic mixer to whisk till stiff peaks form (about 4 - 5 minutes).

To assemble the crêpe cake:
Place one crêpe on a large plate or cake board.
With a small spatula, spread a thin layer of the whipped cream on the crêpe. (Think I'm too generous in spreading the whipped cream so thick instead of  a "thin layer" ...)

Sprinkle some Milo powder (about 1 tablespoon) on each crêpe spread with whipped cream. Next, top with another crêpe and repeat the same process till finished the filling.

Decorate the top with some berries and dust a little Milo.
Refrigerate the cake for more than 10 hours or overnight before serving.

Yeah ! call this Milo overloaded ? We loved this Milo Mille Crêpe Cake very much cos it was gone within a day ... served as our brekkie, after meal dessert and afternoon snack  ... or shall I call it a "Milo Day" ... lol ! After a day of "sinful indulgence" .... my girl and I looked at each other ... let's go jogging ! ha ha ! ...

Have a sweet week ahead !

 

This post is linked to the event Little Thumbs Up (September 2015 : Milo) organized by Zoe of Bake for Happy Kids and Doreen of my Little Favourite DIY