Ultra Soft Maple Syrup Chiffon Cake - HIGHLY HIGHLY HIGHLY RECOMMENDED!!!

Have you been following my blog because of my ultra soft chiffon cake recipes?

If your answer is yes, have you noticed that I have not publish any chiffon cake recipes lately?

This is because the ultra soft chiffon cakes that I have been experimenting are either too soft with excessive moisture or too firm and dry! Hmmm... I must admit that I am fussy and won't share recipes of any food that are not up to my standard!

For the past months, I have been trying to create ultra soft chiffon cakes that contains maximum amount of 1) firm oily ingredients like peanut butter, Nutella and couverture chocolate and 2) alternative sugars like maple syrup, molasses and gula Melaka and found that these cakes are actually very difficult to create.

Without the addition of any chemical agents like baking powder or cream of tartar, the cakes that are loaded with firm oily ingredients tends to heavy and dense. So they are obviously not fluffy and ultra soft at all! And at this point, I still have no concrete solution for this challenge! Sob sob!

It was also difficult to incorporate a significant amount of the alternative sugar with a reduced amount of caster sugar in order to beat a decent meringue and create an ideal chiffon cake that is not too sweet and has substantial amount of flavour from the alternative sugar.

After countless number of trial-and-error baking, I had an idea!!!

I'm using the Swiss meringue method to beat my egg white mixture with an alternative sugar and it works!

Guess what??? This method has actually created the SOFTEST Maple Syrup Chiffon Cake that I ever tasted!!! The cake is so soft and tender that something funny had happened... LOL!

This Maple Syrup Chiffon Cake is the SOFTEST chiffon cake that I ever tasted!!!
HIGHLY HIGHLY HIGHLY RECOMMENDED!!!

Easy Fuss Free Children-friendly Japanese Curry Chicken Pot Pie - Home-style and HIGHLY RECOMMENDED!

It was one weekend night that my son knew that I was going to cook something fancy for our dinner and he asked...

"What's for dinner tonight?"

"Japanese curry chicken pot pie." I replied and immediately, I heard a "Wow!"... LOL!

"Did you cook the Japanese curry from scratch?"

"Actually yes!"

Come to think about it, I did cooked this Japanese curry from scratch. In fact, this curry tastes comparatively good and I think it is about 75% similar to the packet Japanese curry that we always like. Or even better because it is a healthier children-friendly curry that is made with milk (not cream or coconut milk), lots of vegetable, an apple, honey and NO artificial additives! Plus, it is very easy to cook!!!

However, I need to confess! The lazy me didn't make the puff pastry from scratch. I know I know... my son always tell me that he likes the pastries that I made from scratch but you know... Being a busy working mum, I sometimes likes to cook with fuss free recipes. And this is why I said that this recipe is FUSS FREE and EASY! ke ke...

Fortunately, my son didn't say anything critical about the supermarket puff pastry. Maybe he was too hungry or the curry was too delicious. Or maybe we just loved every single bit of this curry pot pie and it was gone very quickly...

Proudly presenting... My Easy Fuss Free Children-friendly Japanese Curry Chicken Pot Pie

Old Fashioned Chinese Steamed Savoury Pumpkin Kueh 金瓜糕 with mince meat topping - HIGHLY RECOMMENDED!

From time to time, living away from my hometown does make me wonder why we are what we are.

Tomorrow is the National Day of Singapore and I do miss the days when I was part of the celebration. Thinking of these makes me crave to eat something nostalgic. Something homely that I used to eat when I was little.

Cooking and eating this old-fashioned pumpkin kueh reminds me a lot of my grandma too...

I clearly remember those days when I used to follow my grandma like a chick following her mum. We were always together in the markets, shops, hawkers and at home. Somehow, my grandma and I had a special bond together as she was always keen to show me how she shopped, created, and enjoyed many old fashioned classic Chinese and Nyonya food.

I remember once that she told me that she liked the miniature golden version of pumpkin kueh that is made with pumpkin mash, not shredded or diced but the ten-ish me told her that I liked mine to have lots of fried shallots and sweet sauce! Eventually, she made her miniature golden pumpkin kueh but with lots of fried shallots and sweet sauce!

It is my turn now to create my own pumpkin kueh! Surprisingly, mine won't be golden! And it won't have lots of fried shallot topping and sweet sauce! It is custom-made for my family and this is how I like my pumpkin kueh now...

This is how I made my Chinese Steamed Savoury Pumpkin Kueh.
It is EXTRA TASTY with sweet tender Butternut Pumpkin cubes and soy-flavoured mince meat topping.

Stripey Marble Mocha Chiffon Swiss Roll

I'm the type of person who can't sit still and do nothing...

And this is why I had been marking around my favourite Cottony Soft Coffee Chiffon Swiss Roll recipe at here to bake this pretty Marble Mocha Chiffon Swiss Roll.

My Marble Mocha Chiffon Swiss Roll.