Wednesday, 15 September 2010

Cereal Raisin Cookie, Homemade goodness

Posted by Sweeter side of life at 11:12:00 14 comments Links to this post
Heya guys! Supposed to post about my pineapple jam that i attempted to make on monday but it was a huge disaster!! The recipe called for 750g of sugar to 1 kg of pineapple and well the whole thing caramelized and i ended up with a carbon at the bottom of the pot and ultra sticky, gooey pineapple syrup! I even cut down the sugar and only used 500g, i cant imagine if i had used the amount as stated -.-

Hence i bought another pineapple, going to try out this time WITHOUT any sugar. I wanted to bake some cookies today and i am a fan of cereals so i browse through my cookbooks and found this recipe from [Little Cookies Earn Big $] by Y3K

However i didnt exactly follow the method as stated, i wasn't focusing on the cookie dough and i forgotten to add in an egg after creaming the butter with the icing sugar! I only realised the error as i was mixing the dry ingredients into the butter mixture i was wondering how come the dough is so dry and crumbly. Anyway i needed to salvage this cookie dough, so i went ahead and added an egg. well the taste was nice and fragant from the cereals, the walnut gave a nice crunch and the raisins gave an extra bite to it. It was a good cookie, satisfying : ) Next time i'll do it again as according to the method and see if there's any textural changes. HAHA

Recipe make 35 small teaspoon size cookies

Preheat Oven at 150C for 15 minutes*


50g Salted butter, softened
40g Icing Sugar, sieved (originally 60g)
An egg
50g Plain flour, sieved
50g Cereal
50g Raisin
25g Walnuts, chopped


Mix Flour, cereal, raisin and walnuts together in a bowl, set aside
Cream butter with icing sugar till fluffy
Add in egg and mix till combined
Gradually mix in the dry mixture, doing it in two batches
Use two teaspoons and form teaspoon size cookie dough and drop them on a lined baking tray
Flatten slightly with back of the spoon.(The cookies dont really spread so i is okay to place the dough about 1.5cm away from each other)
Bake at 150C for 30 minutes, rotating the plate halfway through.
Cool thoroughly before storage.

Saturday, 11 September 2010

Hello :) Back with a kaya jam!

Posted by Sweeter side of life at 11:51:00 10 comments Links to this post

Hey guys, sorry for MIA for soooo long. i know, much things happened the last two weeks and i just couldn't bake or do any blogging at all. Well i just fnished my last exam paper on thursday, i had to struggle with a horrible gastric flu and trying to study after the closing of YOG 2010. I had high fever (about 38.5 Degrees celsius for 4 consecutive nights), costant dizziness, nausea and diarrhea for 8 days x/ All this while i had to remember to study for my exam papers, it was really bad to study with a headache! I am so so glad i made it through in one piece :)

haha so now i am actually working on a overseas community project, and i am assigned to experiment with jam making using local tropical fruits with my teammate. In the next few posts will be trials and error of the jam making process. Mr teacher in charge gave us several options like pineapple jam, papaya, mixed fruits, kaya and tamarind jam?? Any of you heard of tamarind jam?? It is a favourite food in Cambodia, yeap i'll be going to Cambodia for this project in October : D

This is my second attempt at kaya making, but the first time i'm trying out this method. My first attempt was using double boil method but this one was direct cooking over the stove. i can say this is much more dangerous! The mixture was splattering all over the place as it boils! Ouch, i got scalded many times during the cooking process, so i guess i'll stick with the double boil method :)

I made this kaya without any pandan leaves, just wanted to test the consistency.

Evaluation : Jam set and gelate after it has cooled but consistency was soft and runny. It looked grainy to me but was very spreadable on bread. It smelled just like the coconut candy sold in the market, literally! Dark brown in colour due to caramelization of sugar.

(sugar browning)

Sweetness wise, it is alright. but i've cut the sugar by half, so the original recipe will be...(haha you know what i mean)
The jam sort of separated near the bottom of the jar, there was a transparent brown layer that looked like caramel to me :x i didn't refrigerate as my teacher told me there isn't any refrigerator in homes of cambodians?? hmm, something for us to think about.

Next trial: Pineapple Jam :D

Saturday, 21 August 2010

Char Siew Buo Luo Bao

Posted by Sweeter side of life at 13:39:00 13 comments Links to this post
This was made two days ago, i didn't have the time to post about it as i was busy with my duties at the Youth Olympic Village. It is so exciting to be part of YOG 2010 !! Singapore's first ever : )

For this Char Siew Recipe, it was published on the most recent sunday times. I saw it and then decided to try out the recipe. Well maybe my skills aren't good enough because i still feel that the ones sold at crystal jade still taste better, haha :d

After baking

Before Baking

Roasting in action

Crumb mixture for pastry top

The char Siew filling was really too sweet for my taste, and i did cut down on that honey (strongly not recommended for people who can't eat sweet stuff)

The bun itself was soft on that day but became quite stale the next. I halved the recipe for the bread dough but added double the amount of butter it called for. i think that's why it only manage to 'double' in size after what seems like 2 hours instead of the stated 1 hour.

The pastry on the top of the bun had texture similar to that of a butter cookie, haha you can see how the stiff the pastry is in the picture below. haha i give myself a 6/10 for first attempt.
I won't be uploading the recipe since i am quite unusure about it : ) Hope you guys understand, haha!

Oh by the way, this is a picture of a yogurt chiffon cake i made on tuesday ;)

Friday, 13 August 2010

Sesame 5 grain animal cookies

Posted by Sweeter side of life at 00:29:00 11 comments Links to this post






Bear (its not a pig)

This is my number one favourite healthy cookie! It is so good that me and my mum wiped out 60 cookies in 3 days! NOTE: they are not mini size animal cookies

It is just a cookie cramped with as much goodness as possibleee. (you'll soon find out why)

You must really try this recipe if you are one of those people who likes to eat those healthy high fibre cookies sold in the supermarkets. (Those individually packed ones? I shan't mention any names, haha)

This cookie is way better!! Plus they are so cute! I like to eat off their bodies before attacking the head. lol (sound a bit sick) Oh i've calculated the calories based on USDA's food calorie database, they are approximately 30 calories each. Like i said, they are not mini sized ones, so it is a must try!!

However, got to be careful with the dough cause it is a little bit sticky. I keep my hands clean by using those plastic cutters/scrapers for bread making to flatten the dough before cutting them out. I work with small amount of dough one at a time instead of rolling them and cutting them all at one go, they tend to stck to the work surface.

The trick here is to use the scraper to scrape up the flattened dough off the work surface. (using hands to peel the dough tends to break it apart and you'll have to rework again) Before you cut the dough with the cutter.

I twice baked the cookies for extra crispness and to last longer ( but there wasn't a need to,lol)

Here's the recipe


100g 5 grain flour
100g Wholemeal flour
40g Ground almonds
60g Nestum cereals
12g Each of black and white sesame seeds, toasted at 150C for 10 minutes(Keep an eye on them)
1/4 Tsp baking powder
20g milk
110g Maple Syrup
50g Canola oil
pinch of salt

Preheat* 170C


Mix the dry ingredients together, including sesame seeds, excluding salt
Whisk maple syrup, oil, salt and milk together to form a paste
Mix a well in the center of the dry mix
Pour in the Wet mixture
Stir gradually using a spoon
Use hand to form a dough if necessary
Flatten dough with Scraper or palm of the hand
Cut out dough and place directly on baking pan.
Preheat oven* after half the tray is filled with unbaked cookies.( My oven bakes about 30 cookies per tray)
Bake for 12 minutes at 170C
Bake second time after all cookies have cooled at 140C for 10 minutes (Bake with the underside up)
Hello Mr bear : )

Thursday, 12 August 2010

Food Blogger's Meet up

Posted by Sweeter side of life at 23:54:00 6 comments Links to this post

Hello guys! The meet up hosted by Pei lin was so awesome! I am so blessed to know these food bloggers after following their blogs for so long! They are really hippie people ;) There was so much food! All made with tender loving care, haha! Edith ( opened up her house to us so we will not have to bear the embarrassment of being chased out of any particular restaurant for hogging up their seats as we chat!

Haha, i can seriously understand that food is the way to life! With food, we meet new people, make new friends. Through food, we show care and concern. Having GOOD food injects excitement to any party! lol alright i'll shall show you the delicious food my fellow blogger friends whipped up. (Sorry but its incomplete, i was too excited to eat, so i skipped some of it, thus no pictures, all in my stomach, haha)

Aimei brought swiss roll hand rolled with pork floss, seaweed and cucumber. Its sweeet and savoury at the same time :)

Edith's Awesome curry and Bandung

Grace's mini burger buns are to die for! i will PAY for them! Sadly she doesn't sell haha, she made Mini blueberry tarts too!

ZhuoYuan's Homemade Green Tea Truffles! He is the 1st person i've ever made who can make such wonderful confectionary with chocolate! He made rum and raisin, dark chocolate truffle too! I love the rum and raisin version : D

My sesame cookies!

There was also almond cream by jane, Peilin's chocolate cookie and durian tart(Can you believe it?? It taste really good!), Jess's mango pomelo dessert, Shirley's Special Mee Rubus, Bee Bee's wonderful soon kueh!

PS : all my favourite food : )

Presents to take home : D From Ai mei and Jane

After the meet up, i decided to explore the area, so i walked from lavender to bugis, pass raffles city to dhoby ghaut and then reached clark quay. Over there i saw a group of people with those huge DSR (or is it DSL?) camera shooting away. Haha so i "copy cat" and took out my digital camera and took some pictures


Saturday, 7 August 2010

Blogger's meet up

Posted by Sweeter side of life at 23:40:00 3 comments Links to this post
I am really excited about the blogger's meet up initiated by pei-lin. Thank you! It must be hardwork to arrange such an event and you deserve a round of applause for your courage and effort :)

All my fellow food bloggers will be bringing such fabulous food! I am so lucky! I will be bringing my humble whole wheat sandwiches.

Check in tmr for pictures of it :) I am going to make it tmr. haha

till then, see ya!

Saturday, 12 June 2010

Lemon Yogurt Muffin

Posted by Sweeter side of life at 21:45:00 12 comments Links to this post

Well i had 3 lemons seating in my fridge for a week and they are shouting at me for their attention whenever i open my fridge. Yes they've successfully persuaded me- so i made them into muffins :D

I've been searching for a good recipe and i settled for blessed homemaker's lemon yogurt cake recipe

The cake tastes much better the next day, it is more moist and softer. I got addicted to the sweet and sour lemon syrup and ended up eating 2 in the morning for breakfast! Well they are approximately 100 calories per muffin so it didn't make me feel so bad :D
Well i tried converting the 120ml of oil to grams but had an error. It was supposed to be 108g of oil but i only used 90g so the texture of my cake might deviate a bit from hers. Do follow blessed homemakers recipe if you want to have a taste of the original cake. All in all, i like my modified version of the cake : )

I assumed Blessed Homemaker used stir-style plain yogurt, those creamy ones, so when i made mine with set yogurt, i added in milk to compensate for the lower water activity content. I also decreased the sugar to suit my taste. Usually an extra large egg will weigh in at about 60g - 65g but the eggs i used was 50g each so i guess the texture of my muffin will be slightly different from blessed homemaker's. I stirred the batter with a hand held whisk and it works fine. Thank you blessed homemaker! My mother likes the cake : D

Original Recipe Here
180g all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

170g plain set yogurt
25g milk
100g sugar
3 eggs
1/2 teaspoon vanilla essence
Grated Zest of 3 lemons ( 2 is actually enough)

90l vegetable oil

65ml freshly squeezed lemon juice(1 1/2 lemon)
40g icing sugar


  1. Preheat the oven to 180C. Line muffin pan with paper cups
  2. Sift (A) into a bowl, set aside
  3. Whisk egg with sugar, yogurt, milk and vanilla
  4. Incorporate (A) into batter from step 3
  5. Pour the batter into the prepared pan and bake for about 20 - 25 minutes, or until a cake tester placed in the center comes out clean.
  6. Meanwhile, cook (D) in a small pan until the sugar dissolves and the mixture is clear. Set aside.It will thicken up ( Due to hygroscopicity of sugar )
  7. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Sunday, 6 June 2010

Wholemeal Cereal Cookies (With M&Ms)

Posted by Sweeter side of life at 22:21:00 3 comments Links to this post

The day has come to announce that i don't have to spend every second of my life(while awake) studying! Yes i do love what i do- studying but baking is the fire that keeps the fire buring passionately. I am at lost right now, which electives should i choose? In the next semester, i will be studying 5 out of the 9 electives available. Basically it is 3 components; nutrition;food science;food establishment management. Well since i plan to srt up my own bakery, of course i would choose food management, but what about the other two?? It is a really difficult decision to make. First up, there isn't a dietitian degree available in Singapore(how sad is this??) Secondly, although there is indeed a degree in food science and technology in NUS, then it is almost an imperative to take the anaylsis module which is really tough.(A LOT OF LAB SESSIONS) Oh dear, let's have some cookies to calm my brain cells down. They are shrivelling to the size of a pea(I know pea is WAY bigger than a cell)

Now this cookie is wholemeal, taste really good, the oat cereals gave a nutty flavour and lowered the calories!! They'll bulk up your cookie, so you think you are eating a lot of cookies but actually have lesser calories : D This cookie is really worth making, the recipe is simple enough and it is just so fun to eat, and make too!!


Makes about 40 cookies


113g Butter, room temperature
100g Sugar(Original 200g)
1 egg
1 tsp Vanilla extract
1/2 cup whole meal flour
1/2 cup all purpose flour
1 tsp baking powder
2 1/2 cups Cereal(Preferbly unsweetened)
1/2 cup Mini M&Ms

*Preheat oven at 180 celsius


Cream Butter and sugar till fluffy
Add in egg and keep stirring till it has emulsified together to produce a creamy mixture(no water and fat separation can be seen)
Mix in flour and baking powder, stir till combined
Add in cereals and M&Ms
Drop heaped teaspoons of dough onto baking sheet lined with grease paper and flatten with back of the spoon.
Bake in oven* for 11 minutes
Cool on the sheet for a few minutes before transferring to cooling rack to cool completely
(I baked mine at 180 celsius for 10 minutes and 160 celsius for 10 minutes to achieve a crispy and crunchy texture, my oven is probably faulty :/ )

Saturday, 29 May 2010

Wholemeal Raisin Pullman Tin Bread

Posted by Sweeter side of life at 00:14:00 0 comments Links to this post

I am really thankful for Vesak day to fall on friday, it gave me an additional of 24 hours to study :D okay maybe 8 hours went to sleep and 4 hours went for making this bread and a few hours to eating. This is my first attempt to make a rectangular shape bread using the pull man tin i bought a month ago.

Man my bread had sharp corners! haha, usually it was round. Perhaps it contains a lot of whole wheat flour so there was an additional fermentation step prior to mixing the main dough. The recipe was adapted from Happy Home Baking

Recipe makes a 7.5" x 4" x 4" bread loaf

Ingredients A
120g wholemeal flour
85g bread flour
15g wheat bran
4g (1 tsp) instant yeast
145g water( It was hot and sunny that day, and the extra wheat bran added absorbed more water, so i added 15g more water)

Ingredients B
85g bread flour
15g caster sugar
1 teaspoon salt
10g milk powder
45g water

Ingredients C
15g salted butter, softened


Mix the dry ingredients in (A) in a mixing bowl. Make a well in the centre and add in the water. Mix by hand to form a soft dough. Place dough in a mixing bowl, cover with cling wrap and let it rise for 90 minutes . The dough will look like this after 90 minutes, you can see some tiny bubbles and holes.

Place the ingredients in (B) into the standing mixer. Knead the (B) using dough hook at spead 1 for 2 minutes and increase to spead 2 and knead till a dough forms, add in dough from step one.

After about 8 mins of kneading, add in the 15g of butter (Ingredient C). Let the mixer continue to knead the dough at speed 2 for about 30 minutes or the dough becomes elastic.(Note: the dough will not be as smooth as a white bread dough due to the wheat bran.

Cover with cling wrap and let it rise till double in volume for about 60mins.

Punch out the air and remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 3 equal portions and shape into balls. Cover with cling wrap, let the doughs rest for 15mins.

Flatten and roll out each dough into an oval shape (20cm by 10cm). Add in the sunflower seeds and roll up swiss roll style and pinch the seams in place. Repeat again but this time adding raisins instead.

Place in a pullman tin (size, 7.5"x4"x4", well greased), seams side down. Cover the lid and let dough proof for 60mins or until the dough rise up to 90% of the height of the tin.

Bake at preheated oven at 190 degC for about 30mins.

Remove from oven and unmold immediately. Let cool completely before slicing.


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