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.

Rum n Raisin cake

Baking at night is a dangerous move. Esp to your waist line. There is poor lighting. Your pics wouldn’t appear nice. The most fatal move is to eat yr bakes at NIGHT. Yr bakes are screaming for you,”eat me! Eat me!!” how cld you resist the temptation and excitement to try your new recipe. But it’s a MEGAKILL To your waist.. I just baked my rum n raisin cakes. I have been eyeing on that since I saw them at mykitchensnippets. Her rum and raisin cakes are so lovely. But the top of my cake cracked into a volcano while baking. Can someone pls tell me how to achieve a smooth and even texture? I halved the recipe. I converted mine into metric units. For the original recipe, pls click here.
Ingredients ( This is halved the original recipe. I made some slight changes to it) ^^

1/2 cup raisins
90ml rum
113g butter – room temperature
100 gram sugar
2 large eggs
140 gram flour
1/2 tsp baking powder
1/4 tsp salt
3/4 pure vanilla extract
1 tbsp grated orange zest
30ml cup milk.

1. Pre-heat the oven to 180degree C.Line and butter a loaf pan. Sieve together the flour, baking powder and salt and set it aside.
2. Cream butter and sugar until light and creamy, scraping the sides of the bowl occasionally. Add in the eggs one at a time, beating well after each addition. Add in the orange zest and vanilla. Mix well.
3. Add in the flour mixture in 3 batches alternately with the rum and milk until well combined. Fold in the raisins. Mix well.
4. Pour the batter into the baking pan and bake for abt 30mins until golden brown skewer inserted into cake comes out clean. Remove from oven and let it cool in pan for 10 minutes, then turn out onto the rack and allow it to cool completely before cutting into it.