Banana squares



Week 15: Exam week. But this is also the LAST week of school for Year 1 Semester 1! School has been so busy, especially towards the end of semester. There were endless project presentations and report deadlines to meet. I’ve been returning to school almost everyday for the past three weeks and i haven have proper time spent with my family for a long time. On the bright side, I am looking forward to FRIDAY (my last paper)!!! After which will be a looooooong SUMMER BREAK for about 2-3 months! Can’t wait for summer then i will resume my healthy lifestyle and spending lots of time in the kitchen, trying out the different recipes that i have bookmarked! I’ve been craving for bananas recently and this explains my sudden consecutive banana posts. HAHAHA. Talking about banana squares, I love those from fourleaves. Craving for them so i decided to bake them myself. I thought the cakes were a little too moist. I used 5 bananas but my bananas weren’t exactly very very ripe.

Recipe (original recipe adapted from here)

90g canola or sunflower oil
– 90g castor sugar (which I reduced to 70g)
– 1 large egg, lightly beaten
– 125g flour (plain flour is fine)
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 4 or 5 medium-sized very, very ripe bananas, mashed with a fork
– 25g regular or skimmed milk
– 1 to 1 1/2 tsp rum (enhance the banana flavor)
1. In a large bowl, mash the bananas with a fork. Leave some chunks if you want bits of banana in your cake.

2. Add milk, sugar, oil, rum and combine using a small whisk.

3. In a separate bowl, mix flour, baking powder and baking soda, and give a quick mix.
* Note: I only sifted the baking soda because it tends to be lumpy. Didn’t even bother with the flour or baking powder. 

4. Add the dry ingredients to the wet ingredients and whisk gently to combine (don’t whip and introduce air into the batter). As long as no traces of flour remain, you are ready to bake. Yes, 2 bowls, 1 fork, 1 whisk. That’s it.

5. Pour into a lined square tin.

6. Bake at 175°C for about 30mins, or until a skewer comes out clean. 


Chocolate Rum Balls


Hi! Sorry I took so long to post. I had been really busy with school. It’s week 12 of semester 2 now and everyone is busy rushing to meet assignments and projects deadlines. Insane madness. Made these rum balls a few weeks ago for my friends! Hardly can find bakeries that sell rum balls anymore. Well, the bakery famous for their toufu tarts do sell rum balls. But they are so expensive. They dont sell individual pieces so u have to buy 10 at one go for probably $9? i forgot the exact price but it’s just expensive! Why now make it yourself instead? Its pretty easy! You can use any chocolate cake recipe you want. I have been using this chocolate cake recipe for almost every cakes that has to do with chocolate because it has never failed me. I have baked chocolate Layered Cake, oreo Cupcakes, baileys cupcakes, chocolate devil cupcakes with this recipe.  (:

Chocolate cake
5-10 tbsp of Rum (depends how strong you want)
4 tbsp Condensed milk (depends)
Chocolate rice

1. Crumble your chocolate cake
2. Add condensed milk and rum and mix it w a spoon or your hands. I added the condensed milk 1 tbsp at a time until it is sticky enough to roll them into balls. Actually I think it depends what kind of chocolate cake you are using. If your chocolate cake recipe is pretty compact-brownielike then u can probably reduce your condense milk.
3. Roll your cake mixture into balls.
4. Coat them with milk and chocolate rice and place them on a plate.
5. Store them in an air tight container in the fridge.



Made this for my sis’s birthday. ^^ this is the second time I am making tiramisu! My first attempt was probably 7 years ago which I made with my sister, when both if us have zero knowledge about baking. I rmbed us ultimately adding about double the number of eggs the recipe asked for because of.. Ican’treallyrmb the reason. There were too much coffee too, beyond saturation point of the lady fingers. In the end, the tiramisu was inedible. But this time, I was glad it turned out fine. Not perfect yet though. I made some adjustments to the original recipe. Instead of soaking/dipping the lady fingers into the coffee, I used a table spoon to pour the coffee mixture onto the lady fingers. I tried the dipping method and my ladyfingers immediately melted..

Recipe (original recipe adapted from here

1/2 cup (125ml) espresso, at room temperature
4-6 tbsp rum (depends on desired alcohol level)
2 large eggs, separated, at room temperature
pinch of salt
7 tablespoons (90g) sugar, divided
1 cup (250g) mascarpone
twelve 3½-inch ladyfingers (70g, or 3 ounces)
optional: 1 ounce (30g) bittersweet chocolate

unsweetened cocoa powder, for serving

1. Mix together the espresso, rum, and cognac. The mixture should taste strongly of alcohol. If not, add more until it does. (That flavor will tone down when mixed with the other ingredients, but feel free to adjust to taste.)

2. In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.

3. In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.

4. Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.

5. Put a splat, a heaping soup spoon, of the mascarpone cream into each vessel.

6. Use a tbsp and pour the coffee mixture onto the ladyfingers until saturated. Rmb not to pour too much. Then layer them over the mascarpone cream in each vessel. Use two ladyfingers per.

7. Grate a generous amount of chocolate over each.

8. Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.

9. Right before serving, shake powdered cocoa generously on top.

Chocolate Chip Blondies

DSC_0427Supposed to be white chocolate chip blondies but apparently i cant find white chocolate chips at the supermarket. Had the strong urge to bake that very night, so i had no choice but to use the normal chocolate chips. I’ve gotten this recipe from one of my favourite youtube chef, Laura Vitale. I baked this blondie long time ago, with white chocolate chips and there’s really a difference between white chocolate chip and chocolate chips. I prefer the one with white chocolate chips though. The most recent blondie with chocolate chips is delicious too and it received good comments. I guess it’s just personal preference. You should try this. THese blondies are really really good.

Ingredients: ( adapted from here)
1 Cup plus 2 Tbsp of All Purpose Flour
1 tsp of Baking Powder
¼ tsp of Salt
80g Brown Sugar
40g of Granulated Sugar
1/3 Cup of Unsalted Butter at room temperature
½ tsp of Vanilla Extract
1 Large Egg
2 Tbsp of yogurt/sourcream
1 Cup of Chocolate Chips

1) Preheat your oven to 350. Grease a 8 by8 baking pan and line the bottom with parchment paper, set aside.

2) Add 2 tbsp of the flour to the chocolate chips and stir to make sure all the chocolate chips are coated in the flour. Set aside.

3) Add the baking powder and salt to the remaining flour and set aside.

4) In a large bowl cream together the butter and sugars, add the egg, vanilla and sour cream, mix until you have a smooth mixture.

5) Add the flour mixture and mix to combine. Fold in your chocolate chip mixture and spread the batter evenly in your prepared pan.

6) Bake for 25 to 30 minutes. Let cool completely before cutting into bars.


Baileys Chocolate cake

Bailey's 1

Have been eyeing on this recipe for a long time and i finally get my hands on it. I had some left over cream cheese in the fridge so i decided to make some bailey’s cream cheese frosting. I will usually cut down on the amount of sugar. However, there is no need to cut down on the sugar level. The cake isnt too sweet because of the volume of coffee and bailey’s. Well, I will personally prefer a stronger bailey’s taste. One more thing, I halved the recipe and still baked in an 8X8 inch cake tin because i didnt have enough butter. Just that the cake is slightly lower than the one in the original recipe.

Bailey for Leslie

The powdered sugar frosting seemed to seep into cake or sth. It turned brown the next day.

Ingredients ( Adapted from here)

125g grams plain flour

5/8  teaspoon baking soda
1/4 teaspoon salt
47.5 grams natural cocoa powder
150 grams sugar
125 ml (1 cup) brewed strong coffee, can be hot or at room temperature
112.5 grams butter, chopped, can be cold or at room temperature
187.5  ml Baileys Irish Cream
1 egg
1/2 teaspoon vanilla extract

Preheat the oven to 160 degrees Celsius. Butter a 8 x 8 x 3 inch tin and line the bottom with baking parchment / paper. Set aside.

Measure the plain flour, baking soda and salt in a small bowl. Whisk the mixture with a wire whisk to distribute the baking soda and salt evenly.

In a small pot, measure the cocoa powder and sugar. Add in the coffee and butter. Heat the mixture on medium heat, and whisk frequently until all the butter has melted, and the cocoa powder and sugar has dissolved. Pour the cocoa-coffee into a large mixing bowl and let it rest for 10 minutes to cool down.

Stir in the Baileys. Crack in one egg into the cocoa-coffee mixture and whisk it in until it has been fully incorporated. Whisk in the second egg then whisk in the vanilla extract.

Sift in the flour mixture and whisk in gently until all the flour has been incorporated. The cake batter will be thin (very liquidy) and bubbly (because of the reaction between the baking soda and the cocoa powder). Pour the cake batter into the prepared tin. Lift up the tin and drop it on the table counter-top gently 3 to 5 times to remove excess air bubbles.

Bake the cake for 1/2h. Cover the top of the cake with aluminum foil and continue baking for 15 minutes until a skewer inserted into the centre of the cake come out with very little crumbs.Place the cake tin on a wire rack and let it cool completely.

Slice, dust with icing sugar, and serve!

Cranberry yoghurt Chiffon Cake


Ever heard of the stall yummy chiffon? I always buy yoghurt chiffon cake whenever i patronized the stall. I am a fan of yoghurt and yoghurt chiffon cake is definitely something i have always been wanting to bake since a long while. Instead of the usual chiffon cakes like Pandan and Orange chiffon cake, i decided to try something new and I ended up with a Cranberry yoghurt chiffon cake. however, i found this recipe slightly too eggy for me. The original recipe called for lemon zest and lemon juice. But i didnt have them on hand. So i substituted with orange zest and orange juice.

Recipe: (Original recipe adapted from here) :

5 Egg yolks
40g Caster sugar
65g Canola oil/salad oil
2 tsp orange juice
130g Natural yogurt
130g Plain flour (sifted)
orange zest from one orange
7 Egg whites
90g Caster sugar
95g Dried cranberries (cut to small pieces & sprinkle with 1/2 tbsp flour)

  • In a large bowl, mix egg yolks, sugar and oil well with a hand whisk. Add lemon juice, lemon zest and yogurt into it, mix well again.
  • Whisk egg whites till frothy, gradually add in the sugar in batches, mix well. Continue beating till egg whites are stiff but not dry.
  • Use a hand whisk to mix 1/3 egg whites with mixture.
  • Gently fold in the rest with a rubber spatula till well combined.
  • Lastly gently fold in the cranberries pieces into mixture.
  • Spoon batter into the cake mould up to 3/4 full evenly and bake at 180C for 15 mins, then lower temperature to 160 for another 20 mins or skewer comes out clean.
  • Invert cake immediately on a wire rack to cool completely before unmoulding.


Raisin Butter Cake

I hv been pretty busy with school lately that i haven been baking for eons. I remembered that i used to bake at least thrice a week and sometimes even at strange hours at night despite having work the next day. I could spend the entire day at home or journey home from work googling for recipes on safari, food blog hopping and bookmarking the mouthwatering recipes. But now, i hardly step into the kitchen.

I dont know where my sudden enthusiasm came from, but i decided to bake tonight. Knowing that Johnny loves raisins, i decided to bake a Raisin Butter Cake for him. My raisins still sank to the bottom despite coating them with a table spoon of flour. Anyone knows where problem lies? I guess i’ll probably try mixing the raisins with the sifted flour and fold them into the batter together the next time. Some people suggested to soak the raisins in water/any juice or alcohol ( rum/brandy) for a few minutes to plump these raisins up. Please let me know how it goes if anyone attempts this! I only realized that i missed out the milk only when my cake was sitting in the oven. Well, such things didnt happen for the first time. There was once i forgot to add yeast to the bread batter and left it to proof for a good 2-3 hours. My mind crashed when i discovered that the volume of the batter did not double. I managed to somehow salvage it, not entirely though. But it was still edible. Thankfully, the cake still turned out pretty good with the absence of milk. It wasnt dry at all. I guess if you are going for a super moist butter cake, you could substitute the milk with yoghurt.

I made several changes from the original recipe. The original recipe makes double of this. Double of this recipe requires 40 mins. However, when i checked mine (half of original recipe) at 20 mins, it was still uncooked. I suppose butter cakes take a longer time to cook. I once attempted a marble cake and it failed terribly because some parts were undercooked and the liquid batter literally oozed out when i sliced my marble cake into half. In all, my Raisin Butter Cake took about 30-35 mins.

Edited Recipe: ( Original recipe adapted from Rasa Malaysia )

Ingredients: Makes 1 loaf

125g unsalted butter, at room temperature
100g cake flour
1/2 tsp baking powder
80g castor sugar
2 eggs
4 tsp salt
2 tablespoons fresh milk
1/4 teaspoon vanilla essence
1/4 cup raisins + 1 tablespoon all purpose flour (mix together)


1. Preheat oven to 190°C
2. Lightly grease the pan with some butter.
3. Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
4. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. (Note: Sugar has not dissolved yet).
5. Add in the first egg. Beat well after each addition of egg until creamy.
6. Scrape down the sides for even mixing.
7. Add in vanilla essence and mix well.
8. Fold in the flour into the mixture and mix well.
9. Finally, add in the milk and fold in the raisins. Mix well.
10. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly.
11. Bake until golden brown and cooked, about 30-35 minutes. Use a cake tester to test if it’s cooked.
12. Remove it from the oven and let cool on the wire rack for another 5 minutes. Serve warm.