Meringue Pop

Kids has been waiting for me to make this with them, especially after showing them numerous videos, pictures of ideas what we can do with it! Mummy very bad as I purposely waited and waited!

So I made them prep the meringue, helped them out a bit. We made 3 colours, white, green & purple.
They get to drop the colourings and mixed them up. Show them how to pipe and let them have a go! 

Little boy isnt that ‘steady’ with holding and squeeze the meringue for his christmas tree. I hold and helped him with the first, then let him do it. He was worried when the shape was out, so I told him I will correct after he is done. Just go ahead and do and try it! 

Then my big gal took her turn. She wants to make unicorn pop. And was asking me 2D, 3D and I told her dont stress me. Jus pipe what you want cos I dont know what 2D or 3D you want. 😂😂😂 So there she goes and then the tray went chaos. Seriously I dont know what the 2 of them were ‘drawing’. Anyway its for them to have fun, so lets have it! 

Baking took 2hrs, need to cool before using the edible markers to draw. YES, we purposely buy the markers for this project! 😂😂 And they have been checking and CHECKING if its done and ready to draw! 🤦🏻‍♀️🤦🏻‍♀️ Finally dried enough frm baking, cooled enough and they started drawing theirs. 

Fun project for the holiday. Try them at home! 

Meringue cookies pop (adapted with slight modifications from Kokoma’s)

60g Whites

60g Caster Sugar

1tsp Vanilla Paste (optional, i added as i worried if there will be egg taste)

Colourings as desired

1) Whip egg whites til bubbles, add sugar and continue to whip til shiny and glossy.

2) Add vanilla paste and whip til mix in well.

3) Portion and add colourings as desired.

4) Pipe and bake at 70-100deg for 2hrs or til dry to touch. Cool before deco with chocolate or edible markers. 

3-Ingredients Homemade Ice Cream

Saw this simple recipe that can create many different flavours of ice cream from this ice cream base! So simple and actually I have seen this recipe many times but didnt know that I can use it as a base! And after telling the kids, they have been bugging me and asking me to get the ingredients, as well as the disposable paper tubs for it!

So off we went to SKP, I got the smallest size available as it is simple to jus take 1 small portion out and throw away once you are done. And also they can make many ‘flavours’ from the base. Its not very expensive. Cost $4.40 for the cups and another $1 for the lids. Its in a pack of 50s so it calls for many ice cream making session!

Simple toppings were requested for. So I put in a few small jars for easy access to top the ice cream with. And I got a small pack of organic mixed berries at $7.95 and use it for the Mixed berries flavour. Jus squash them when slightly thaw and you get ur fruit puree! M&Ms, Colourful sprinkles, Mixed fruits puree, Marshmallow, Chocolate bits (leftover from mochi making), Oreo, Cookies & Belvita! 

So I whipped up my base. Supposed to be 2-Ingredients as you can add flavours to them individually after whipping up the base but I decided to make it Vanilla base so I added 1 more ingredients and call it 3-Ingredients! 😂😂 Whipping cream, Vanilla Paste and Condensed milk. And I reduce the ingredients accordingly so I wont have leftover from the condensed milk too!

Kids having so much fun. Cutting up marshmallows! Each got 3 cup to mix in and so happily adding drops of colourings to ‘colour’ their vanilla ice cream, toppings as they like and freezing them for dessert when it’s done! I made 2 cups with mixed berries and top with crushed belvita!

We tried them after 4hrs exactly. Too bad still a bit soft. But the texture looks promising and taste is yummy!! I think we need waffle and ice cream tml!! ❤️❤️

3-Ingredients Ice Cream (adapted from Bigger Bolder Baking)

340ml whipping cream (I used Redman All Purpose Whipping cream)

300ml Condensed Milk (Dutch lady 35% less fat), keep it cold before using

1/2Tbsp Vanilla Paste (Redman)

1) Whip cream to stiff peaks in clean mixing bowl

2) Add vanilla paste and mix to combine

3) Add in condensed milk and whip top thick n fluffy. 

4) Add accordingly the toppings you wan and freeze them for 4hrs or overnight before serving. Have fun! 

Cake Box Chocolate Cookies

Saw this cakebox cookie recipe a while back and since I have a cake box ar home, kids says wanna do something they can do from start to end. And this only require simple stirring, so why not! 

There was a video recipe for 9 types of cookies. Of cos they choose smores cookies, but we dont have any marshmallow so we made our own cookies with hersheys, sprinkles, chocolate chips! Smell heavenly when baking!! The therapeutic smell I love that relieves you of all the bad thoughts of the day! 😂😂

Had so much fun from the mixing and all. The egg cracking was funny too cos its her 2nd time cracking an egg! Some laughter went into the process which is 1 of my goal to engage then with me for a short period each day when #3 is napping. Hope they enjoys and love what we do!

Happiest moment of baking/cooking - To savour the end results of hardwork! Tasting the yummy cookies! I personally love it. Its not those crispy type but with a crunch to it. Very rich chocolately taste too! Kids love it and says yummy! 🤞🏻🤞🏻

Cake Box Cookies (adapted from Tasty)

Green’s chocolate sponge cake box

120ml Oil

2 Eggs

4Tbsp Plain flour *optional, i added as its still a bit wet

Toppings (as desired) 

1) Mix all wet ingredients into mixing bowl. Scoop or make into ball shapes and put on baking tray. Make sure to give space for spreading during baking. Cool before storing in airtight containers

Mochi with Chocolate filling

This week we did Mochi. Lots of scolding cos mummy a bit OCD as they goes directly into our mouth after moulding them. 😂😂 Mainly the boy who got them most as he doesnt have some ‘flair’ in wrapping them and thought the bigger the chocolate filling the better for him to eat! 🙊🙊 Ended up with messy and unable to ‘close’ mochi and chocolate oozing all over. 🤦🏻‍♀️🤦🏻‍♀️

Nonetheless, they had some tries to wrap a couple, not much but like 3-4 of them to try out and have some experience of wrapping them. Most were unable to close up and seal. We only managed to wrap like 8-9 successful ones. We taste test after we done and left with 5 to keep for tea. 😬😬

I think we wrap a bit too thick, chocolate were huge. Dough could have been softer and chewier. Will definitely try them again. And both opt for their favourite colour - Green & Purple mochi.

Little boy helped to mix the dough before microwaving them. Was a bit tough to stir them well so i took over. But at least they know what it is all about to making a mochi. 

Happiest moment, having them over tea break with fruits on the sides! Helper love the taste of the chewy mochi and generous chocolate filling too! My boy pop the whole thing in his mouth and says the mochi exploded! Yums! My gal is more ‘fussy’ about her food and says the chocolate is yummy and delicious but could have do better with a thinner dough and softer in texture. 😂

Mochi, makes approx 8-9 balls (Mochi from Cookat)

100g Glutinous Rice Flour

50g Sugar

1tsp Salt

100ml hot water

Drops of colouring (optional) 

Chocolate Filling (from The Squishy Monster)

120ml  Whipping cream

115g Baking chocolate

1) Melt baking chocolate in warm whipping cream. Stir well to combine and put in freezer to chill for at least 2hrs. Cut into desired sizes and leave in fridge til needed.

2) Mix flour, sugar, salt in bowl. Add hot water and colourings and stir well. Microwave 1mins covered with cling wrap, remove and stir. Microwave again for 20-30seconds.

3) Remove dough and put on dusted baking paper. Roll and cut into appropriate sizes. Mould like a wanton wrapper and put chocolate cubes and pinch edges to seal. 

Marshmallow ❤️❤️

Bookmarked this for the longest and always wanted to do. Failed twice following the video recipe and searched for dozens of video recipe trying to find out the problem! Then I realised my handling of gelatine was wrong, the marshmallow need to set before ‘powdering’ them. And here I go again! 

I am using this recipe from Kokoma and following from facebook! I will explain in details as some parts, I believed was left out so that the video is shorter and cleaner to view. And her full recipe is in her book, so do buy her book from here. 

I wasnt good with Arts to start with so I really anyhow draw some cute cartoons and complete them. My mistake from this experience is letting them set in the fridge. I should have left it in room temp as it started to sweat after out from the fridge and somehow the ‘icing sugar’ is sticked on them, therefore the character is slightly not so visible. 

Going to attempt them soon again with my older kids on school holidays. Will be back to update more! 

Marshmallow

35g Egg white (approx 1 egg white)

30g Caster Sugar

25g Caster Sugar

10g Corn Syrup

30g Water

2 Gelatine sheets, cut into smaller pieces & soaked in iced water

Wringe dry and microwave 10 secs to melt

1) Beat egg white & sugar til leave streaks.

2) Bring sugar mixture to boil, without stirring them. Jus occassionally swirl the pot and let it bubble for a while

3) Slowly trickle sugar solution into egg whites and continue to beat til it becomes thick n fluffy.

4) Add in gelatine & vanilla essence and beat til it beocomes fluffy and glossy

5) Seperate and add colourings as desired. Pipe on baking sheets, dusted with icing sugar.

6) Leave to set in room temp for 1-2hours. 

7) Dust icing sugar over the top and remove 1 by 1 and use a strainer to shake off excess icing sugar

8) Keep in air tight for 2-3 days for freshness. 

Pork Chop II

Made pork chop again, this time instead of Japanese curry, I made nasi lemak rice with some sides to complete the meal!

Very simple as I found out that the frozen Pork Kee shoulder butt is cut into the right size and thickness and its not hard at all, even for my 2yo to eat! He will keep say he wan ‘brown meat meat’ in chinese when eating his rice! Just simply thaw, wash and ‘chop’ them with the other side of chopper and cut into halves. Nice portion for 5 adults & 3 kids!

Without nuch ‘lor-soh-ing’, let me share the simple and fail-proof recipe here!!

 Deep Fried Pork Chop

500g Shoulder Butt (Pork Kee, cut into 6 slices)

2Tbsp Sesame Oil

2Tbsp Light Soy Sauce

2Tbsp Chinese Wine

4Tbsp Oyster Sauce

1tsp Five Spice Powder

1tsp Pepper
2tsp chopped garlic
1 pc of ginger, sliced

1 Egg

Some cornflour

Some panko crumbs (can use crushed crackers too)

1) Wash and ‘chop’ each pork chop with the blunt side of chopper to make it thinner. Then cut into halves.

2) Marinate wth above seasonings for at least 4-6hours, usually I do them night before.

3) Prepare 1 beaten egg, some cornflour and panko crumbs seperately. Heat oil in frying pan.

Dip pork chop in cornflour, eggs then panko and put in pan

4) Once the side in oil turns light brown, switch the other side. 

5) Repeat and fry til all finished. Turn on high heat and put back in to further fry each side for 10-15sec. Be careful not to burnt it. This step will help to maintain the crisp of the pork chop. Serve warm with rice or chips!

Lapis Sagu II - Trial 1

Today I am using a different recipe to try the difference between using 2 types of flour (Tapioca, rice flour) and 4 types of flour (Tapioca, Sago, Mung bean, Rice flour). Been very curious to see what the flour will affect the Lapis! 

Ok so my older recipe rhat I follow previously yield sticker texture but I am using only Ayam Brand Trim Coconut Milk and the coconut taste is stronger. Today I am using Alan’s recipe and based on his, he use a mix of coconut cream & coconut milk. I am using Kara coconut cream and JW coconut milk as shown below. To my disappointment, the coconut fragrance is not enough which I feel can be stronger. And I cut on the sugar as we prefer less sweet, I think its just nice today. Texturewise, it is ‘sturdier’ and less sticky, I can peel off layer easily as well. I think I will definitely stick to this recipe in future but I need work on my coconut ratio 💪🏻💪🏻

The colour turns out better but I still need to work on the layering. Took me about 1hr+ from start of steaming til end. Left it to cool for about 2-3hrs then slice them with an ‘oiled’ knife. Just in time for Tea today! ❤️❤️

Lapis Sagu (halve recipe, adapted from TravellingFoodies)

240g Tapioca Flour

75g Sago Flour

18g Mung Bean Flour

25g Rice Flour

Pinch of Salt

200g Coconut Milk

160g Coconut Cream

220g Sugar

500g Water

Reasonable amount of Pandan Leaves

*Add enough water after boiling to make 750ml water

1) Mix all the flour together and sift. Stir in coconut mixture bit by bit.

2) Bring water, pandan leaves and sugar to boil. Add enough water to make 750ml

3) Stir in hot mixture to flour, mix well.

4) Put steamer to boil. Grease rectangular pan. 

5) Scoop 3 spoonful of mixture (number lf scopp depends on the amount of mixture needed to fill 1 layer) Add drops of colourings and pour into pan. Steam for 5-7mins, til set. 

6) Always check layer is set before adding in next layer. Repeat (5) until all layers are done. 

7) Cool for at least 7-8 hrs as recommended by Alan, but I always cant wait so long. Slice with an ‘oiled’ knife. Seperate each slice with plastic wrap. 

Lapis Sagu - Revisit

Revisit this recipe, and sub 40g of Tapioca flour with Hoon kueh flour to try out the texture. I think its almost the same, cos I cant really remember the previous round, how was the texture! But if i trecall correctly, it is slightly chewier. Is that even right to describe it? Hahah I am bad at describing texture! Lol! But personally so long my family gives the PASS, I am aldy contented! 

The only failure is that I didnt manage to make more layers. I am bad at mixing colours, 😪😪 dun ask me why! So not artistic! And I spoil a layer with the GREEN + ORANGE! Take a closer look and you can the smudge there. 

Lapis Sagu

210g sugar

Knot of pandan leave

150g water

480ml Coconut milk

1/2 tsp oil

1/2tsp salt

140g tapioca flour

40g hoon kueh flour

50g rice flour

1) Bring to boil sgar, pandan leaves and water. 

2) Mix the coconut milk, salt, flour, oil well. Stir in hot sugar mixture and set aside

3) Grease a square tin, fits rectangular tin or a 6” tin. Bring steamer to boiling and put baking tin inside. 

4) Scoop 1 portion of mixture and col it. Lift up steamer and pour in batter. Steam for 1-3mins ad do the second layer. Repeat til mixture is finished.

*From 3rd layer, steam for approx 3-4mins and check if layer is set before adding the next.

Sweet Potato Bu Bur Cha Cha

Decided to go into a kueh feast today, sharing with my mama group. This is 1 of the dessert I made today! 

Quite interesting and everything I did on a guage exploring a few recipes online! Credits to a SHC (Singapore Home Cooks) member, Angelin Goh, I mostly refer to her as a guide for my ingredients and method used today! This is her link to her video on how to make the dessert! Very simple and straightforward! I only think the tapioca jelly needs some time, if you omit it, it is a simple n fast recipe!! 

Super chewy n nice lor!! The tapioca!! Love max!! I seperate all the ingredients n only scoop in once the coconut milk is done, except tapioca jellies. Then chill them and add tapioca jelly before serving!

Bu Bur Cha Cha (adapted from Angelin Goh, video recipe above)

Tapioca Jelly:

150g Tapioca Starch

100g Boiling water

2-3 drops of colourings as desired

600ml Coconut Cream

900-1000ml Water, adjusted accordingly

Sugar, Taste accordingly to preferred sweetness

1 knot Pandan Leaves

1/2 cup cooked sago

1 sweet potato, cubed n steam

1 purple sweet potato, cubed n steam

1) Steam sweet potato and set aside. Cook sago, drained and set aside too.

2) Mix Tapioca Starch with boiling water and knead to a pilable dough. Add colourings and roll into a long piece. I use a scissors to cut them on a ‘tapioca’ dusted plate.

3) Put in boiling water to cook til it floats. Drain and put in cold water for 5 mins. Drained and set aside.

4) Bring water and pandan leaves to boil. Lower heat and slowly stir in coconut milk.

5) Add sugar and continue stirring til sugar dissolved.

6) Add in sago and mix them up. Stir in sweet potato and serve warm or cold with tapioca jellies. 

Organic Corn Kueh aka Kueh Jagung

Lately we have some hype over eating and making nonya kueh. And since I saw some mung bean flour at NTUC the other day, I just grab it but I cant rem what I wanna make it with! LOL, tell me about mummy’s brain! 

Since my mama group made some Kueh Jagung and looks so appetising, and it is my kids favourite and I dont mind giving them some, I decided to make them nigjht before so i can chill and give them for snack tml afternoon! ❤️❤️

I didnt managed to get Banana leaf so I boiled the coconut mixture with a knot of Pandan leaves! Smell mmmmmmmm... NICE! The whole preparation was so fast and done in like 15mins! Left the kueh to cool down for about 1hr before putting in the fridge to chill! 

I put in a rectangular baking tray, lined with baking paper. Its easier so I can jus slice them into individual slices tml! I halve the recipe for approximately 8-9 slices of kueh! 😋😋

Apparently texture is good, but i think i can add 10-15g of sugar nxt round! Try and let me know! 

Kueh Jagung (adapted from here)

1/3 Corn Cob, cut out the corn kennels

4-5 Pandan leaves, washed and knot

100ml Coconut Milk

175ml Water

40g Sugar

40g Mung Bean Flour

5g Rice Flour (cos i ran out of Mung Bean flour)

100ml water

1) Mix flour + 100ml water well.

2) Take out corn kennels and leave aside.

3) Bring coconut milk, water, pandan leaves & sugar and heat til sugar dissolved.

4) Stir in mung bean mixture and corn kennels. Keep stirring til mixture thickens

5) Remove from heat and cool for an hour. Chill overnight preferably. 

Brown Sugar Bobo Fresh Milk

Loved Brown Sugar Boba Milk Tea so had to try making them at home! Realised most of the Brown sugar boba are made with fresh milk ONLY! 😱😱😱 And when my big kids know about it, they have been asking to have some! So once a while some sips here and there but rare. Today gonna give a after-school treat by making them myself for them! (At least mummy knows what in this cup of boba milk)

So i saved a few recipes and decided to go with this. Seems easy, straightforward and a video to follow which I love to have, especially when its my first time trying that recipe. Somehow gives me a visual what I would be expecting and not so intimidating! 

Grab all my ingredients and to be honest, 2 most important ingredients are the Brown Sugar and Tapioca Starch and ready to go! Very simple but only tedious part I faced was the rolling of the boba! Arrghh.... so hard to roll and i forgot about them having to go thru the straws and roll them a bit bigger for the initial bobas.. 😂😂😂 All in all, took me about 30-45mins max from start to washing up! Pls try them at home!! 

I pair with Fresh Milk and after tasting, I think I would do twice the amount of the Brown sugar syrup next round. The taste is there but not significant enough. But definitely taste like those you get outside, the non-tea version. So instead of spending $4-$6 on a cup outside now, I think I will make them at home once a while. Share a rare treat with the kids and keep some excess for the next day too! And I feel this recipe doesnt yield a overly sweet boba. Sweetness and texture just nice. Soft, chewy and QQ! 

Brown Sugar Boba Milk (adapted from here)

Boba (makes around 4 servings) :

20g Brown sugar

80g Water

120g Tapioca Starch

Brown Sugar Syrup: *I would double this next round

50g Brown Sugar

Some water jus enough to dampen

1) Boil 20g brown sugar and 80g water til sugar is dissolved

2) Measure 80g and add to tapioca starch. Knead into a dough

3) Roll out into a ball and cut into thin strips. Cut into small cubes and roll into balls. Coat with tapioca to prevent them sticking

4) Bring to boil some water. Add tapioca balls to pot n boil around 10mins. Off and cover with lid for 10mins.

5) Strain and put in iced water. Strain and leave aside

6) Put 50g brown sugar and some water to dampen. *Dun add too much as will make the syrup watery

7) Stir til mixture is sticky and add in boba. Mix them well and stir for 1mins or less to cover the boba. Then off fire and cover with lids for 10mins. Leave it cool before using

8) Serve with 250ml of fresh milk and some ice cubes with 1 scoop of boba. Add about 1-2 Tbsp of the syrup. Enjoy!