Please note:

I may not be the originator of most recipes but time and effort is spent on experimenting/testing out recipes,editing photos,creating entries.

Please include the link of my blog entry/ies if you wish to share at other places.Please do not just copy and paste and pass it as yours.

Respect when sharing.

Thank you!

Tuesday, December 10, 2013

Berries Muffins

I was looking for a light muffin recipe when i came across this.I amended the recipe a little and i really loved it! Hmm..should i call it a cupcake instead? Cos its light soft and fluffy like one!Its definitely a keeper.One is not enough!

  • 6 muffins

You will need:

125g plain flour
1.5 teaspoon baking powder
A pinch of salt
60g sugar

1 egg
2 tablespoons milk
90g oil
1/2 teaspoon vanilla extract
80g strawberry yoghurt

60g blueberries,washed and pat dry

The Preparation & Baking:
  1. Sift all ingredients in (A) except sugar,set aside.
  2. Mix all ingredients in (B) in a big mixing bowl till well mixed.(Do not overmix.)
  3. Fold in 1. and sugar.till there is no traces of flour.
  4. Fold in (C).
  5. Fill muffin liners till 80%.
  6. Bake in a preheated oven at 190°C for 15-20 minutes.
  7. Cool on a wire rack.
Original recipe from:Blueberry Orange Muffins by Food for Tots.

~Indulge in what we make at DeQueenKitchen~

Classic Chocolate Sponge Cake

This reminded me of the birthday cakes i had in my childhood days;the chocolatey taste the soft fluffy texture.I have been using this sponge recipe for sometime but have yet uploaded until yesterday a handful of members asked me for it(cannot be lazy and disappoint them.Ha~).

This recipe is really easy as its using optimal flour or you can call it sponge mix flour.Well you can say its not from scratch but i am not really bothered by the fact as i am more concerned in getting the taste and texture i want. I don't want to waste ingredients on cakes that give me eggy taste/dry texture which is common with sponge cakes.And most importantly,this cake don't dry out.

  • 8 slices (2 layers)

You will need:

188g optima flour
1.5 tablespoon cocoa powder
3/4 tablespoon chocolate paste (i mixed cocoa powder with hot water)
3 eggs
45g cold water
60ml oil
1.5 teaspoon vanilla extract

*Whipping cream/Frosty whip for cream
*Chocolate rice for topping

The Preparation & Baking:
  1. Whisk all ingredients except oil and extract till thick.
  2. Add oil and extract and whisk till well combined.
  3. Bake in a lined swiss roll tin(abt 30cm by 22cm)  for about 20 minutes at 180°C
  4. Remove from parchment paper immediately
  5. Cool on wire rack.
The Assembly:
  1. Cut all ends(discard into your mouth,ha~) and then cut the cake into half.
  2. Spread cream on the top side of both cake.
  3. Place one on the other.
  4. Sprinkle chocolate rice.
  5. Slice according to the desired size you want.
  6. Chill for at least an hour before serving.

Original recipe from:Chocolate Sponge Cake by Anncoo Journal

~Indulge in what we make at DeQueenKitchen~

Thursday, October 31, 2013

Pulut Hitam Chiffon (Black Glutinous Rice)

I have been wanting to make this since a long long time ago. I went several supermarkets even those in Malaysia in search for black glutinous rice flour but to no avail.Until one day i saw one of my members mentioning that it can be found at Bake King. So that very weekend i asked my hubby to bring me there.

I searched for a few recipes and found that they are actually very similar to pandan chiffon recipes and they use coconut milk as well. So i decided to modify my favourite pandan chiffon recipe. ;) 

I won't say that the texture of this chiffon is similar to the pandan chiffon. The rice flour is a little coarser(but not grainy) thus the outcome? As for taste wise,there is a slight tinge of pulut hitam,not very strong but one bite into it you know its pulut hitam.Ha! 

Sometimes i find that for certain flavors(like this) its difficult to bring out the tastes(strong) that you are trying to achieve.I am still working out on it but anyway if you just like the mild taste of pulut hitam,this chiffon recipe is for you. ;)

  • 15cm chiffon tin
You will need:
Egg yolk mixture:

  • 2 egg yolk
  • 23g sugar

  • 39g oil (i use canola oil)
  • 47g coconut milk
  • 1/2 teaspoon vanilla extract

  • 67g black glutinous rice flour
  • 3/4 teaspoon baking powder
  • one small pinch of salt

Egg white mixture

  • 3 egg whites
  • 34g sugar
  • 1/4 teaspoon cream of tartar

The Preparation:
  1. Sift (C).
  2. Whisk (A) till thick.
  3. Add (B) and mix well.
  4. Add (1.) and mix well.
  5. Whisk (D) to stiff peaks.
  6. Fold in (5) into (4) batch by batch.
  7. Pour into an ungreased tin.
The Baking:
  1. Bake in a pre heated oven for about 40 minutes at 170°C.
  2. Cool on a rack/bottle with tin facing down.
  3. Remove from mould after cake has completely cool.

For Tips:

~Indulge in what we make at DeQueenKitchen~

Butter Cake IV (Best ever!)

The best ever butter cake.Ha~ Buttery yet fluffy and soft. But i am warning you,its very addictive thus not suitable for weight watchers. ;) 

This recipe is from Serene(Sim) and quite a handful of members had tried it and gave it thumbs up. Well,2 more from me! =) The original recipe had liquor and lemon juice in it.For my first attempt i omitted the liquor as i will be serving my kid.(i heard about all that stuff-alcohol will evaporate during baking blah blah blah but i just want to play safe.) The second attempt i omitted both liquor and lemon juice.It turns out just as nice.

Definitely a keeper.Try and let me know what you think.

Edited:If you are looking for a soft and fluffy butter cake like this yet not too buttery,try this!

  • 6" square tin

You will need:

*original recipe (Kindly do proper crediting as i understand from her that she had trial and error many times to come out with this and yet so kind and generous to share with us.)
  • 167g plain flour/self raising flour*
  • 2 teaspoon baking powder(omit if using self raising flour)
  • 1/8 teaspoon salt
  • 167g butter
  • 93g sugar
  • 20g icing sugar
  • 2 eggs
  • 1/2 teaspoon vanilla essence
  • 72g milk (*or 60g milk,7g lemon juice,5g grand marnier)

The Preparation
  1. Sift flour, salt and baking powder.
  2. Cream butter and sugar till pale and creamy.
  3. Add eggs,one at a time.
  4. Add vanilla essence.
  5. Add dry ingredients and milk in alternate batches.
  6. Pour into greased and lined cake tin.

The Baking:
  1. Bake in a preheated oven at 170°C for 40-45 minutes or till cooked.
  2. Leave in tin for 10 minutes before removing to cool on rack.
  3. Serve when cooled.
Original recipe from:Serene Sim

~Indulge in what we make at DeQueenKitchen~

Wednesday, October 23, 2013

Mini Dorayakis II

Mini dorayakis again! I wasn't really satisfied with my dorayakis previously as i find them a tad dry.Not sure if i did anything wrong.Anyway,when i was looking at videos of dorayaki making on Youtube,i found this!
Ochikeron is a japanese food blogger who does really nice videos and her recipes are simple and nice.(have i mentioned this before?-->3 ingredients cheescake!)
I tried her recipe and i loved it! The taste of honey is stronger and the pancakes remain soft and moist even till the next day.I have made a few batches since.A keeper! =)
  • about 8 mini dorayakis

You will need:
  • 1 egg
  • 25g sugar
  • 1/2 tablespoon honey
  • 50g cake flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon water
  • Oil for greasing pan
  • Red bean paste ( i am using tsubuan from Daiso)
*you can also use other fillings like nutella,peanut butter,etc.

The Preparation & Cooking
  1. In a mixing bowl,beat egg and add in sugar and honey,mix well.
  2. Sift flour and baking soda into (1.) and mix till smooth.(do not overmix)
  3. Add water and mix well.
  4. Cover with cling wrap and refrigerate for 30 minutes.
  5. Heat a non stick flat pan and grease with oil.(wipe off excess with kitchen paper.)
  6. Drop spoonful of batter into the pan,leaving gaps between them.
  7. Flip the pancakes once bubbles formed on surface.
  8. Remove the pancakes when they no longer sticks on the pan.
  9. Repeat till all the batter is used up.
  10. Cover the pancakes with clingwrap to keep them moist.
  11. Sandwich red bean paste with 2 pancakes and press the sides to seal.
  12. Repeat till all the pancakes are used up.
  13. Serve with your favourite tea.
Original recipe from:Dorayaki by Ochikeron.

~Indulge in what we make at DeQueenKitchen~

Tuesday, October 22, 2013

Mini Dorayakis I

Dorayaki is a pancake with red bean(azuki) filling and commonly associated with Doraemon.ha
Its one of my favourite snack. Like it so much that i even brought it along in my delivery bag when i was delivering my gal.Ha!

Have been buying them from Japanese supermarts all along,never thought of making them myself until i saw Alan making them and providing recipe for it as well.Reading through the recipe,i thought i might just give it a try,it looks really simple to make.True enough,its easy peasy,now i can have dorayakis anytime i crave for them!

*I am submitting this post to Asian Food Fest #1 Oct 2013 : Japan hosted by Alan from travelling-foodies

*Edited:I tried another recipe by Ochikeron which i much prefered.It has a stronger honey taste and the texture is less dry. You might want to try.Click for the recipe here. =)


  • about 8 mini dorayakis
You will need:
  • 1 egg
  • 25g brown sugar
  • 1/4 tablespoon honey
  • 40g cake flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 tablespoon water (i did not add as batter was already quite runny)
  • Oil for greasing pan
  • Red bean paste ( i am using tsubuan from Daiso)

The Preparation & Cooking
  1. Whisk egg,sugar and honey till mixture becomes bubbly.
  2. Sift flour, baking powder and baking soda into (1.) and mix till smooth.(do not overmix)
  3. Check the consistency of the batter and add water to adjust accordingly. (mixture should be thick not runny)
  4. Cover with cling wrap and leave at the counter for 30 minutes.
  5. Heat a non stick flat pan and grease with oil.(wipe off excess with kitchen paper.)
  6. Drop spoonful of batter into the pan,leaving gaps between them.
  7. Flip the pancakes once bubbles formed on surface.
  8. Remove the pancakes when they no longer sticks on the pan.
  9. Repeat till all the batter is used up.
  10. Cover the pancakes with clingwrap to keep them moist.
  11. Sandwich red bean paste with 2 pancakes and press the sides to seal.
  12. Repeat till all the pancakes are used up.
  13. Serve with your favourite tea. 
Original recipe from:Dorayaki by Alan Goh.

~Indulge in what we make at DeQueenKitchen~

Chocolate Cream Pound Cake

Was blog-hopping when I came across "Bake Along".This week theme is Chocolate Cream Pound Cake. My hubby is a choco lover so there's no way I am going to miss this.
As usual I love to search for images or reviews of recipes.I hesitated for awhile as a few pictures of the end product did not look good.Either they sunk or were dense. Then I came across another blogger entry (with her kids licking the batter, how cute!) The cake she did was lovely so I decided to give it a go.
Comparing the ingredients, it is actually rather similiar to butter cake but it has much more sugar and uses heavy cream. As I do not have a sweet tooth, I decrease the amount of sugar. (A whooping 100g for 3 eggs recipe!)
Anyway I am really pleased with the cake.It is soft moist and very chocolatey and not too crumbly.And I am glad I made the right choice to reduce the sugar, the sweeteness is just right. 1/3 of it went to my hubby and little gal tum tum as soon as it cooled. Its definitely a keeper and I am sure I will make it again very soon.
Oh pardon me for so many pics.Was in a photographer's good mood.Ha!
I reduced the 3 eggs recipe to 2 eggs.
I reduced a huge of amount of sugar.
I added eggs first before I add the chocolate paste.
My cake was ready in a much shorter time, perhaps its a smaller cake.
*I am submitting this to Bake Along(Sept 12) Aw..nevermind..i missed the deadline.. :(

  • 6" cake tin
You will need:
  • 39g heavy cream (not too sure if you can use milk?)
  • 4 tablespoons of good cocoa powder(I used Valhorna.)
  • 93g plain flour
  • 133 sugar
  • 75g butter
  • 2/3 of 1/4 teaspoon salt
  • 2/3 of 1/4 teaspoon baking soda
  • 2/3 of 1 teaspoon vanilla essence
  • 2 eggs
The Preparation:

  1. Heat cream using microwave/stove.
  2. Add cocoa powder to heated cream and mix to paste form, set aside to cool.
  3. Sift flour, salt and baking soda, set aside.
  4. Cream butter and sugar till pale and creamy.
  5. Add eggs, one at a time, mix well.
  6. Add vanilla essence, mix well.
  7. Add cocoa paste, mix well.
  8. Add (3.), mix well.
  9. Pour into a greased and lined tin.
The Baking:
  1. Bake in a preheated oven at 160 for 40 minutes or till cooked.
  2. Leave in tin for 5 minutes.
  3. Remove from tin and cool on rack.
  4. Dust with snow powder. (Optional)
  5. Serve with your favourite cup of tea. (My hubby says with a scoop of vanilla icecream will be excelente~~Hee~)
Original recipe from:Chocolate Cream Pound Cake by Lauren Chattman .

~Indulge in what we make at DeQueenKitchen~

Pineapple Shortcake (凤梨酥)

Pineapple shortcakes aka 凤梨酥 seems to be a must buy when one visits Taiwan.I wanted to make them during chinese new year but did not have enough paste(i din wan to purposely buy another box-1kg!). My gal's teacher was asking if i could make golden pineapple balls for her new year(Deepavali) and i was thinking since i will have extra paste,i decided to try making them. ;)

As usual i searched for nice pictures of them then I came across a recipe at Rasa Malaysia.The author of the recipe has actually trial and error many recipes before coming up with it. So i gathered all the ingredients and ta-dah!

I had modified the recipe a little(just a wee little bit) and i am really pleased with the results.Do give it a try and let me know what you think. Btw,i got my square moulds from Tott. ;)

Square moulds from Tott
  • 12 pieces
You will need:
  • 113g unsalted butter
  • 1/4 tablespoon shortening
  • 1 tablespoon icing sugar
  • 30g egg
  • 1/4 teaspoon vanilla essence
  • 188g plain flour
  • 1 tablespoon milk powder
  • 1 tablespoon corn flour
  • 240g pineapple paste
The Preparation:
  1. Sift flour,milk powder and corn flour,set aside. 
  2. Cream butter,shortening and icing sugar till pale and fluffy.
  3. Add egg and vanilla essence,mix well.
  4. Fold in dry ingredients till dough formed.
  5. Cling wrap and refrigerate for 15 minutes.
  6. Wrap filling(20g) with dough(26g).
  7. Place moulds onto a line baking tray.
  8. Press dough into it. 
The Baking:
  1. Bake in a preheated oven at 170°C for 15 minutes.
  2. Flip over and bake for another 15 minutes.
  3. Cool on rack.
~Indulge in what we make at DeQueenKitchen~

Thursday, August 22, 2013

Soya Milk With Grass Jelly Mooncake Agar Agar

Had been wanting to make these a year ago.The jelly moulds were stashed right inside my cupboard.Ha!
Mum has no oven at home so to kill boredom I can only make food/desserts that do not require an oven for example this.

I am using this recipe by Ann simply because i love this 黑白combi.This is what i usually order from local soya bean milk stalls. =)
  • 7 pieces (mini)
You will need:
Grass Jelly Agar Agar

  • 125g water
  • 1/2 teaspoon agar agar powder
  • 10g sugar
  • 50g sweetened grass jelly, cut into strips
Soya milk Agar Agar

  • 250g soya milk
  • 63g milk
  • 1+1/4 teaspoon agar agar powder
  • 20g sugar
The Preparation:

Grass Jelly Agar Agar

  1. Put everything in a pot except grass jelly and bring to boil.(Stir continuously)
  2. Remove from heat and add grass jelly.
  3. Stir for a minute and pour into an empty container.(making sure the height is good for the "filling", about half the jelly moulds)
  4. Leave to cool and refrigerate for 15 minutes to set.
Soya Milk Agar Agar

  1. Put everything in a pot and bring to boil.(Stir continously)
  2. Remove from heat and stir for another few minutes.
  3. Half fill the moulds.
  4. Keep the rest of the mixture warm.
The Assembly:

  1. While waiting for the mixture in the moulds to set a little, create the filling.
  2. Use a round cutter (for round moulds) or a knife(square moulds) to cut out the grass jelly agar agar.
  3. Use a knife and lightly make scratches on the grass jelly agar agar.
  4. Drop them into the moulds and fill up the moulds with the rest of the soya milk.
  5. Cool to room temperature and refridgerate for about an hour.
  6. Serve cold.
~Indulge in what we make at DeQueenKitchen~

Tuesday, August 20, 2013

Mini Strawberry Cake

How pretty and cute are these? I was craving for some strawberry cake and decided to make one but on the other hand,i am on diet so i did not want to make a big one.Recalling that i saw the mini versions in a book before,i decided to follow suit. I am using my favourite swiss roll recipe.These are really yummy and i will definitely make them more often!

  • 10" by 8 " swiss roll tin (3 mini strawberry cake-3 layers)

You will need:

2 egg yolks
15ml oil(i used canola)
1.5 tablespoon cold water
10g sugar
33g cake flour
1/4 teaspoon vanilla essence

2 egg whites
40g sugar

I am using frosty whip.You can use the following if you don't have it.
Whipping cream
A dash of lychee essence/juice
3 strawberries

The Preparation:
  1. Sift flour.
  2. Whisk the yolks lightly and add in the wet ingredients in (A) followed by sugar till well mixed.
  3. Add flour till well mixed.
  4. Beat egg whites till foamy with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  5. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  6. Pour into lined tin.
  7. Smoothen the surface and tap the tin lightly.

The Baking:
  1. Bake in a preheated oven at 180°C for 15-20 minutes.
  2. Remove from oven and mould
  3. Leave on rack for 10 minutes and tear off the baking paper.

The Assembly:

  1. When cake is completely cooled,use a cutter to cut them.
  2. Pipe some whipped cream on one layer,add strawberries and add another layer.
  3. Repeat till all layers are done.(3 layers per mini cake)
  4. Refrigerate for about 1 hour before serving.

Original recipe from:柠檬奶油蛋糕卷- 美味蛋糕卷by孟老师。

~Indulge in what we make at DeQueenKitchen~

Pork Bulgogi

This dish reminded me of my korean trip years back.One of the meals was wrapping grilled pork with lettuce and it was so yummy that i still remember the taste! I was at the supermarket with my mum the other day when i came across this bottle of sauce.They have them in all purpose,bbq and spicy.To suit my little gal,i bought the all purpose sauce.

Its really convenient.All you need is to marinate everything with it and cook.You can stir fry or grilled the meat,whichever you like.

  • 3-4 person

What you will need:
  • 3 tablespoons of bibigo all purpose sauce (add or lessen according to your preference)
  • 1 big onion,sliced thinly
  • 1 stalk of spring onion(cut into about a inch long)
  • 1 packet of pork belly(for shabu shabu)
  • 1 tablespoon of oil
  • Sesame seeds (i omitted)
  • Lettuce,washed

The Preparation
  1. Place pork belly,onion and spring onion in a mixing bowl.
  2. Add sauce and mix well.
  3. Set aside for about 2 hours.

The Cooking:
  1. Heat oil.
  2. Add in marinated pork.
  3. Stir fry till cooked.
  4. Place on serving plate.
  5. Sprinkle some sesame seed.
  6. Wrap with lettuce or serve with rice.

~Indulge in what we make at DeQueenKitchen~

Japanese Cotton Cheesecake II (EASY & SIMPLE Ingredients)

This only need 3 ingredients.Yes just 3! (Okay 4 actually..i added essence on my side) I was looking at some baking videos at youtube when I came across this.I am following her blog and videos since. Whar I loved about Ochikeron is she provides very clear instructions in all her videos and her outputs are all very pretty!
Comparing this to the one that I usually make.Both are moist, soft and melt in the mouth.But for this, its more airer/lighter and you do not taste as much cheese.So if you are someone who don't fancy cheesecake with a strong cheese taste or you ran out of flour/sugar.Try this!
  • 5 inch round tin
You will need:
  • 2 eggs (separated)
  • 80g white chocolate (can use strawberry/chocolate as well)
  • 80g cream cheese, softened
  • 1/8 teaspoon vanilla essence
The Preparation:
  1. Melt chocolate over double boiler.
  2. Add cream cheese and stir till melted.
  3. Remove from heat.
  4. Add egg yolks and mix well.
  5. Whisk egg whites to peak.
  6. Fold egg whites into the egg yolk mixture in 2 intervals.
  7. Pour into a greased tin, lined tin. (I greased the whole tin but lined only the base.)
  8. Drop the tin lightly on the countertop to release any trapped bubbles.
  9. Place the tin on a tray of hot water.
The Baking:
  1. Bake in a preheated oven at 170°C for 15 minutes.
  2. Reduce heat to 160°C and bake for another 15 minutes.
  3. Off the heat and leave the cake in the oven for another 15 minutes. *the cake will shrink,its normal.
  4. Cool the cake in the tin on a cooling rack.
  5. Remove from tin after cake is completely cooled.
  6. Dust with snow powder.
  7. Refrigerate for about an hour.
  8. Serve cold.
~Indulge in what we make at DeQueenKitchen~

Osmanthus Konnyaku Jelly

This is one dessert which i wanted to make ages ago.As i was really bored today at mum's place and she has all the ingredients i needed,i made them!

If you know me well,you will know that i am an osmanthus tea lover.I drink them almost everyday.The fragrance is something which i really like. =) I will make this dessert more often in future.Its really refreshing!

  • About 10 pieces (depending on your jelly mould)

You will need:
  • 125g konnyaku premix powder (I used RedMan)
  • 625g water
  • 2.5 teaspoons osmanthus flowers
  • 2 teaspoons of wolfberries (soak for about 20 minutes till puffy)

The Making:
  1. Bring water to boil.
  2. Lower heat and add flowers, simmer for about 2-3 minutes.
  3. Add konnyaku powder and stir till dissolved.
  4. Off the heat.
  5. Place a few wolfberries in each jelly mould.
  6. Pour the mixture in.
  7. Leave to cool to room temperature.
  8. Refrigerate for at least 4 hours.
  9. Serve cold.
Original recipe from:Osmanthus Jelly by NoobCook

~Indulge in what we make at DeQueenKitchen~

Friday, August 16, 2013

Honey Madeleines

Bought this book:Paris Sweets from book depository 2 months back and have yet tried recipes from it. I was feeling a little more hardworking and gave it a few flips before deciding to try this recipe.
Hardwork pays! Love to bits!

The texture was soft,spongy and moist.And it taste really nice! A tinge of honey and lemon.Ah...i will definitely make them again!

The browning wasn't even i guess i did not grease the tin well enough.Will be more cautious next time!

  • 14 pieces

You will need:
  • 2 eggs
  • 65g sugar
  • 1 tablespoon honey
  • 2 teaspoons vanilla essence
  • 1/2 lemon zest
  • 105g plain flour
  • 1/2 teaspoon double acting baking powder(ran out of this so i used 3/4 teaspoon of baking powder)
  • 70g melted unsalted butter,cooled

The Preparation:
  1. In a mixing bowl,whisk the egg and sugar till thick
  2. Add zest,honey and essence,mix well.
  3. Fold in sifted flour & baking powder,mix well.
  4. Fold in melted butter,mix well.
  5. Leave in fridge for at least 3 hours.(i left it overnight)
  6. 80% fill the mould.

*Grease and dust the mould with flour before piping batter into them.

The Baking:
  1. Bake in preheated oven at 175°C. for 10 minutes or till cooked.
  2. Remove from mould and cool on rack.

Original recipe from:Paris Sweets by Dorie Greenspan-Honey Madeleines

~Indulge in what we make at DeQueenKitchen~

Strawberry Jelly Hearts Cheesecake (no bake)

This popular dessert was on my to bake list for ages! Yesterday,i finally decided to make them after an indirect push from Carol from my fb group.Ha!

Well this seems very difficult to make.But i can assure you now they aren't! They just need a bit more steps and time to make.

I have yet tried them but i am totally in love with them from just their outlook.And look at the pretty cups i got from Daiso.(cheap and nice! Ha! So aunty!)

Anyway,i hope if you were like me...considering,putting it on to bake list or whatsoever,don't wait anymore!

*Updated:Just took a cup to try.Too good to be true!!!

  • 4 cups

You will need:

  • 75g digestive biscuits
  • 38g melted butter,cooled

Cheese Layer:
  • 125g cream cheese
  • 3/4 teaspoon gelatin powder
  • 70g boiling water
  • 34g sugar
  • 1/4 teaspoon vanilla essence
  • 2 strawberries(Halved)

Jelly Layer
  • 23g jelly powder
  • 63g boiling water
  • 63g cold water

The Preparation & Making:

The Making~~~
  1. Use a food processer to blend the biscuits into fine crumbs.(You can put them into a ziplock bag and use a rolling pin  to crush them as well.)
  2. Add melted butter and mix well.
  3. Put about 3 teaspoons of mixture into cups and press hard to pack them tight.(i use a rolling pin.)
  4. Set aside in the fridge(cling wrap) till further use.

Cheese Layer:
  1. Add boiling water to gelatine powder and stir till dissolved,set aside to cool.
  2. Whisk cream cheese and sugar till light and fluffy.
  3. Add vanilla essence followed by 1.
  4. Combine well and pour the mixture through a sieve to remove any lumps.
  5. Remove cups from fridge and pour equal amounts into the cups.
  6. Place strawberry onto the cheese layer and press gently into it.(1/2 way.)
  7. Cling wrap and refrigerate for at least 4 hours or overnight.

Jelly Layer:
  1. After 4 hours or overnight chilling~~~~~
  2. Add boiling water to jelly powder.
  3. Stir till powder dissolved.
  4. Add cold water.(Make sure that this mixture is completely cooled before pouring onto your cheese layer(else it will melt your cheese layer.))
  5. Sieve the mixture to remove any undissolved residue.
  6. Remove cups from fridge and pour equal amounts into them.
  7. Cling wrap and refrigerate for at least 4 hours or overnight.
  8. Serve cold.

Original recipe from:Strawberry Jelly Hearts Cheesecake by Cooking Story of Bing

~Indulge in what we make at DeQueenKitchen~

Let's discuss Macarons!

To date, I have made about 15 batches of macarons.1/3 of them failed..yes failed miserably. I didn't want to give up as I am sure something went wrong and I need to find out what it is.I used the same recipe same method for all.And its funny how come the results are not consistent. are not only pretty but also petty! Slight differences in folding/humidity/temperature can make or break them.
I know many of you out there have failed before.Dont lie..ha! I had done quite a decent amount of research on them and finally my latest few batches all came out rather consistent.
So here I am sharing with you all what I have learnt.I took lots of time and effort to research and do trials so I would appreciate if you do not copy this post(as well as my other blog posts, obviously) and pass it off as yours.

Disclaimer:I am not an expert,i am still learning as i bake.So if any info is incorrect(very low possibility),please pardon me. =)
Alright, let me start with the common problems faced. (By yours truly~)
1. Batter too runny(the piped batter wont hold its shape)
You have overmixed! Stop once its thick yet flowy.Think lava.

2. Batter too thick(the piped batter peaks remains even after tapping the pan)
You have not mixed it enough.It takes about 40 folds.Stop once batter is thick yet flowy. Think lava, again.

3. Shells crack
You have not rest them enough/dry them enough.You should be able to glide your finger across them. Take about 30 minutes on a good aka less humid day. Best still, dry with an oven. (I must thank Cynthia for her advice on drying them with oven.Made my life so much easier!)
4. No feet/ruffles
You have over rested them.I rested for macs for 1 hour plus on a humid day and they turn out looking round and cute but where are the feet? Another reason is the oven temperature is not hot/steady enough. Use an oven thermometer.  :)

Happiest moment when making macarons,feets forming.

5. Hollow shells
Have you forgotten to tap them?Do give them some really hard bangs/tap to rid the air bubbles.

6. Bottom of shell sticks to baking paper
Not cooked yet!Pop them back into the oven.if its over the required baking time.Shift it to the lower rack or add a tray on the top rack to prevent the top from burning when the base cook.

A well baked shell is easily removed from the parchment paper.
7. Discoloured shells
Oven is too hot.If you have a hotter top than bottom oven, place a tray on the top rack or bake at a lower rack. might should a good macaron should look like this? Look at the pic below:
Egg shell like crust with a chewy interior.

The perfect macaron in my point of view.
Egg shell-like texture on the outside.
Chewy texture on the inside.
Important things to note:
1. Whisk your whites to very stiff peaks
Why?? Lessen the chance of overmixing your batter.
2. Sift your ground almonds twice.
Why?? To make smoother shells.
3. Do not over mix.
Why?? Runny batter thats not possible to pipe/dry.You wont want to bin them ya?

4. Tap tap tap your pan.
Why?? To break any airbubbles in your shells so your shells will turn out pretty!

5. Make sure you dry your mac shells before baking. (You should be able to glide your finger)
Why?? When there is a thin layer over the shell, heat will not be able to escape from the top.They will escape from the bottom thus forming feet/ruffles.

6. Bake at a steady temperature and do not open the oven halfway. Why?? They are petty little ones remember?? If you really cant resist to check on them, do so only after 12 minutes.
And finally,all ovens are different.After a few rounds, you will understand how your macs work with your oven.Adjust accordingly. :)

The Recipe:
This is the recipe I am using.After sharing this recipe, I have many people asking me if they are very sweet. I won't tell you they arent sweet(macs arent right if they arent sweet!) but they are definitely not the overly sweet version. I don't really have a sweet tooth and this is good for me. ;)
For the Fillings:
Adding filling to the shells.
The fillings for macarons are very versatile. You can use ganache, jam, curd or cream.
Pipe a decent amount of cream onto one side of the shell, not too much/little.
For the Shells:
You can add flavours if u like but I added colours only, at least for now.I don't really want to add too much liquid to risk my batter which is why you should use powdered or gel coloring in moderation.
Also,you can add some sprinkles before bake or draw on them after baked to make them more interesting.

Some of the macarons i did.
Lavender Macarons

Rose Macarons with sprinkes
Rose Macarons Pops

Banana Macarons

Pistachios Macarons
Yuzu Macarons
Thats all I have to share for now.Happy macaron-ing!

~Indulge in what we make at DeQueenKitchen~

Thursday, August 15, 2013

Baked Donuts


This recipe is shared by a fellow member,Catherine (aka tigg3rsdelectablefare) in my group. Seeing the lovely donuts she made, I made a trip to B-I-Y for the wilton donut mould in heart shaped!

These pretty cakes are not as sinful as fried donuts.Their texture is more of cake-like than chewy. Reminded me of the donuts from Pop-doh.♥ So if you like cake like donuts like me, you gotta try these!
  • 6 pieces of heart shaped donuts
You will need:
  • 60g cake flour
  • 20g bread flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 30g egg
  • 50g sugar
  • 90ml milk
  • 23ml canola oil
  • 1 teaspoon vanilla essence
The Preparation and Baking:
  1. Sift flour, baking powder and salt.
  2. Whisk egg and sugar. Add milk, oil, and vanilla  essence,mix well until well combined.
  3. Pour in 1. and combine until smooth and runny.
  4. Pour each doughnut hole (greased) with batter until 3/4 filled.
  5. Bake in a preheated oven at 175°C for about 15 minutes in a or till toothpick inserted into doughnut comes out clean.
  6. Transfer to cooling rack.
  7. Cool completely before decorating with your desired toppings.
*i am using chocolate compound to coat my doughnuts.
Original Recipe from:Baked Donuts by Catherine

~Indulge in what we make at DeQueenKitchen~

Chocolate Eclairs

Ah..Chocolate Eclairs..Reminded me of the days in Wales.I loved to buy these from Morrisons.My all time favourite after dinner dessert. Last month,i just bought myself a huge block of chocolate compound so i decided to make some.

The recipe is similar to cream puffs,both using choux pastry.You can look for the recipe here.
However,the piping is different,same goes for the filling and coating.I am using a nastar mould to pipe the pastry.(3 layers.) The filling is chocolate with frosty whip and the coating is chocolate compound.

~Indulge in what we make at DeQueenKitchen~

Piping the pastry

All puffed up.Almost ready!

Ready to be pipe!

Punch 3 holes at the bottom and fill them.
Then coat the top with chcolate compound.

Ang Ku Kueh (Red Tortoise Kueh)


Pardon this pic,the clearer pic somehow went missing.

I have been eating this since i was really young.You usually sees them during birthdays and full month celebrations as they symbolise good luck and longevity.Months ago,i bought the mould but did not try to make any till recently.The indirect push was caused by posts at fb food groups,ha! I made them twice and i am sharing my preferred recipes here with all of you.

I am using Sonia (aka Nasi Lemak Lover) recipe for the skin and Aunty Yochana recipe for the filling. They appear to be tedious to make (okay,a little) but i guess if you plan and manage your time properly,it will be a breeze.So what are you waiting for now? Go get the ingredients! ;)

  • about 12 pieces

You will need:

For the filling:

  • 110g mung beans (soaked for at least 4 hours and rinse)
  • 60g sugar
  • 50g water
  • 1/8 teaspoon salt
  • 25 gm. cooking oil
  • 2 pieces of pandan leaves
For the skin:
  • 150g sweet potatoes, cut into big pieces
  • 100g glutinous rice flour
  • 1/2 tablespoon rice flour
  • 1 tablespoon sugar
  • 1.5 tablespoon canola oil
  • 90ml water
  • few drops of red colouring
Small cut out banana leafs(greased with oil)

The Preparation:

The filling (make the filling first.)
  1. Steam mung beans for 45 mins.
  2. Blend them in a food processer while hot till fine.
  3. Boil water,sugar,salt and pandan leaves in a wok.
  4. Pour in blended beans and fry.
  5. Add oil and fry till almost dry and well mixed.
  6. Remove from fire and set aside to cool.
  7. Divide into small portions according to your mould.(mine is about 20g)
  8. Clingwrap and set aside.
The skin
  1. Steam sweet potatoes till soft for about 15mins.
  2. Blend the cooked sweet potatoes,add in both flour,sugar and corn oil.
  3. Slowly add in water and colouring to mix well till soft dough,set aside and rest 30mins.(You might not need all the water;depends on your potatoes.
  4. Shape into small balls.(mine is about 20g)
The Assembly & Cooking

  1. Grease the ang ku kueh mould with some oil.
  2. Wrap the filling with the dough.
  3. Place on mould and press evenly.
  4. Knock on all sides of the mould and knock out the dough and place on greased banana leaf.
  5. Steam for 8-10 minutes or till colour become translucent and expand over high flame.(i used 8 minutes for my electric steamer.)
  6. Remove from heat and brush some oil on the kueh.
  7. Serve at room temperature.
  • If you do not wish to use any colouring,you can use beetroot instead of sweet potatoes.The amount of water should be decreased significantly as beetroot has a lot of water in it.
  • I did a version using beetroot prior to this.

Original recipe from:Aunty Yochana Pandan Ang Ku Kueh and Nasi Lemak Lover Ang Ku Kueh

~Indulge in what we make at DeQueenKitchen~


Ondeh Ondeh

These had been going viral in my fb group after Alan (aka TravellingFoodies) shared his lovely ondeh ondeh recipe. So here i am giving it a try as well but i am using Ann's (aka Anncoo Journal) recipe instead.

What makes a good ondeh ondeh to me? The skin had to be rather soft and Q yet not too chewy/sticky.When you take a bite into it,You will get an explosive effect, gula melaka(liquid form*important!) flow into your mouth.Reminds me of waterbag bursting,oh well.Ha!

After trying to make them,i concluded that they are easy to make! So everyone should try,ya?

  • about 40 pieces of small bite sizes
(i prefer the size that you can pop the whole thing into youir mouth,hee)

You will need:
  • 80g glutinous rice flour
  • 5g tapioca flour
  • 60g sweet potatoes,steamed and mashed
  • 40-50g pandan water (boil 150g water with some washed pandan leaves)
  • 50g gula melaka chopped
  • 100g grated coconut (steamed with 1/8 teaspoon of salt)
  • A pot of water
The Preparation & Cooking:

  1. Mix both flour and sweet potatoes together.
  2. Slowly add in pandan water till a smooth dough is formed.
  3. Pinch out a small ball of dough. (cover the rest of the dough with clingwrap to prevent drying)
  4. Make a hole into the ball with your thumb.
  5. Add chopped gula melaka.
  6. Seal the hole,and roll it till smooth.
  7. Repeat till all dough are used.
  8. Bring water to boil.
  9. Drop the balls of dough into the water and cook till they float to the surface.
  10. Wait for 2-3 minute or so and remove with a slotted spoon and shake off excess water.
  11. Roll them on grated coconut.
  12. Serve warm or at room temperature.
Original Recipe from:Anncoo Journal-Ondeh Ondeh

~Indulge in what we make at DeQueenKitchen~

Friday, July 19, 2013

Homemade Pandan Kaya

I am all excited about using my homemade pandan extract! So i decided to make a pandan chiffon and using the excess coconut milk to make some pandan kaya. This is my 1st attempt and i am pleased with the results.The texture is smooth and not too runny and it tastes not overly sweet and has a slight tinge of coconut and pandan. I likey! The site which i took the recipe from did not provide any steps in making it so i just mix and match the steps from random food blogs. =)

  • about 150ml

You will need:
  • 1 egg
  • 85g caster sugar (add lesser if you want less sweet)
  • 100ml coconut milk
  • 1/4 teaspoon homemade pandan extract (add more if you want a stronger pandan taste)

The Preparation & Cooking
  1. Place a bowl over simmering water.
  2. Add egg and sugar.
  3. Lightly whisk till sugar disolve.
  4. Add coconut milk and extract.
  5. Keep stirring till mixture thickens* (i took about 20-25 minutes)
  6. Pour into a clean container.
  7. Store in fridge when cooled.
  8. Discard once it starts to smell/taste (awful)
*It will still look runny but thicker than when you first started. Once cooled,it will thicken further.

Original Recipe from:Homemade Kaya by Grace Kitchen Corner
~Indulge in what we make at DeQueenKitchen~