Pandan Chiffon

Baked Pandan chiffon early this morning as wanted to multi-task since I be going for facial during lunch time later. Wanted to eat lunch after back from work while working. 

Nicely browned, and love the smell when you bake with natural pandan extract. It smells so much fragrant when its baked with pandan leaves.

I think I didnt do a good job of folding them in this morning but thankfully it turns out well still. Not super fliffy but still moist and fragrant. Only thing is I think I would cut back a bit of sugar nxt round. 

Blending and using my strainer to get the juice out. And i mix it with coconut cream and fresh milk for a healthier version of it. Homebaked is always the best as you can adjust and modify the recipe to your own tastebuds and preference. 

All packed in boxes to bring to office to share with collits tomorrow. And leaving 1 at home for my family to snack, as well as packing them for lunchboxes tomorrow too. Took 1 container less and was saying that I didnt expect to have so much. Hub says ask me to leave the balance for him as he could finish them for me 😂 Must have smell so good. Go try it!

Pandan Chiffon Cake

Recipe from Cookidoo

Pandan Juice

100g Pandan leaves

250g Coconut water (i mixed 65ml coconut cream and top up balance with fresh milk)

Cake

220g Sugar

7 Eggs, seperate yolk & white

200g Grapeseed oil

1tsp Vanilla paste

280g Self-raising flour

20g Cornflour

Pinch salt

1) Blend pandan leaves - 5sec speed 9

2) Add coconut water - 1min speed 8

3) Pour out and strain out the juice, set aside

4) Clean bowl & insert butterfly whisk, add yolks and 150g sugar - 5min speed 3.5

5) Add oil, vanilla, pandan juice - 5sec speed 3

6) Add 150g flour and cornflour - 6sec rv speed 2

7) Add remaining flour - 10sec speed 2

8) In a clean bowl, insert butterfly whisk. Weigh 70g sugar

9) Add egg whites - 4min 37deg speed 3

10) Continue while adding sugar bit by bit - 3min 37deg speed 3

11) Slowly work in batches and add whipped whites to batter

12) Bake 40-45mins at 180deg

Matcha Granola Muffins

Today i venture and decided to make this for my firstborn. Have seen this recipe previously and very intrigued to try out as it seems to be a low calories bake, without the use of flour. It uses banana to bind the ingredients together and i was keeping fingers crossed when i see it rises slightly while baking them.

I topped some with balanced banana slices, and some i experiment with white chocolate chips, leaving some original without toppings. 

The inside is slightly moist with a bit of crunch from the granola. Its a very interesting texture. The faint flavour of the matcha, not too overwhelming too! I love it.

Luckily firstborn love it too and says gonna have it for breakfast already! Me personally enjoyed it and luckily it passed hub’s fussy tastebud too as he always ‘failed’ my healthy bakes 😂

Do try it, its a very straightforward recipe. Just dumped all in and blend then throw in the oven already!

Matcha Granola Muffin

Recipe from cookidoo, with slight adjustment

9oz granola (i used matcha granola)

2 large eggs

8oz banana

2tbsp matcha powder

3oz brown sugar (i think can reduce 2.5oz)

3oz coconut oil

1tsp vanilla

1/2tsp salt

11/2tsp baking powder

1) Put all ingredients in - 20sec speed 6.5

2) Pour batter into cupcake cases and bake 20mins x 180deg

Cheat meal - Cheesy Baked Rice

Decided to cook a simple meal with cheat ingredients. Jus assemble them and you look like you just whipped up a professional restaurant style dish! 😂😂 Was out the morning and lazy to guide the helper in cooking dishes so just instruct her to baked popcorn chicken and cook rice for me! 

I used Prego Tomato Pasta sauce and Marks & Spencer 4 Cheese sauce to make a creamy tomato base for the kids! Didnt know if the kids would love the japanese curry with baked cheese so made 2 types of rice tonight! You can also use your own preferred sauce for the rice too! It all depends on your tastebud! 

I scoop the plain rice in the baking dish. Then topped with scrambled eggs, popcorn chicken. I covered the top part with the sauce before layering them with a thick layer of mozerella! I love to get the white+orange mix as the baked cheese will look especially orangey when its turn! I love that shade!! 

A glimpse of the baked dish! 😋😋😋

Tomato cream sauce

1Tbsp Prego Tomato Sauce

1/2 Jar M&S 4Cheese Sauce

125ml Milk

1) Mix all together and bring to boil. Feel free to add your favourite vegetables! I added brocolli!

Japanese Curry sauce

1/2 slab of S&B Mild Curry Cube

Water, accordingly til taste is not overly saltish

1) Mix them up and stir continuously til the cube is melted. Taste and make sure it is not overly saltish before adding to rice! 

Baking them:

1) Covered with cheese and bake at 170deg, top heat til it looks browned and crispy!

Cheat Dish - Sweet & Sour Fruitty Lychee Chix Bites

A fast & cheat dish when I ran out of ideas on our meat dishes. Usually I try to plan for 2 vegetable dishes. And since I dont want to have any egg dish as we had braised eggs for dinner last night, I decide to make the kids' favourite. 

With a tomato, canned lychee, it is so easy. As for chicken, I normally buy those frozen crispy chicken chunks so that the whole house wont be oily and difficult to clean up after. Adding a Spinach Fishball soup & Sambal Kangkong, we are ready to go. If really want to be fast, just omit frying a Kangkong! 

I normally baked those crispy bites instead of deep-frying them. At least wont be too oily, and also can purge out some oil/fats! Frying the sauce takes less than 10mins. It takes about 15-20mins as I baked the chicken and make the sauce! Slurp~~

Seperate the chicken & gravy so it wont be too soggy for those who eat late. =)

Sweet & Sour Fruitty Lychee Chicken Bites

1 pk of Frozen Crispy Chicken, baked for 20-25mins and leave aside

Sauce - 

1 Tomato, cubed & cut into 8 pc

1 can Lychee, drained and keep half of syrup

1Tbsp Sour Plum Sauce

2Tbsp Tomato Sauce

1/2cup Water

1/2cup Syrup

Cornstarch

1) Sautee garlic til fragrant. Add tomato and stir fry slightly.

2) Add above sauce, excluding cornstarch. Once boil, add lychee & stir well. 

3) Boil and stir in cornstarch. Off fire and keep aside til serving. 

4) Drizzle over chicken b4 serving.