YUMMY BAKES

Lao Ban ( 老伴豆花 ) has been a new obsession amongst Singaporeans here but I was slow to find out what 老伴豆花 is all about. When Ann posted hers I was still wondering what is she talking about – soy bean curd jelly only - what’s the big deal – everywhere also have! Not until recently my boss bought me this 老伴豆花 then I realized so this is the simple custard-pudding dessert that has been the craze amongst Singaporeans! This is a light and most welcome dessert anytime during a hot day. “Oh so this is what people have been talking about”! I heard there are long queues at this Lao Ban stalls. Whenever I go for lunch and pass by this 老伴豆花 near my workplace, it’s always sold out and what’s in the chiller are reserved :( Sigh … there goes my 老伴豆花 . Not willing to join the queue? Then make this in the comfort of your kitchen…. This dessert is actually very easy to make and it only takes about 15 to 20 minutes (excluding chilling time) of your time. This recipe shared by Ann is ju

Carrot Chiffon Cake

I am into chiffon cakes - and today I did a veggie in a chiffon with freshly squeezed orange juice added. This is very moist and soft - certainly a keeper.

Kahlua Coffee Chiffon

This cake is so soft, fluffy and moist - perfect with a cup of nice coffee. Thanks Ann for sharing shuch a wonderful recipe. Receipe from Anncoo Journal Ingredients: 4 egg yolks (i used 70g with shell) 60g caster sugar 50ml hot milk 2tbsp instant coffee granules 1/2 tbsp Kahlua liqueuer 1/2 tsp vanilla extract 60g cake flour or plain flour 20g corn flour 1 tbsp cocoa powder 4 egg whites 50g caster sugar 1. Preheat oven to 160C. Sieve all the flour mixture together. 2. Heat up milk to a boil, add instant coffee and stir well and leave to cool. Then mix with Kahlua and vanilla extract. 3. Combine egg yolks with sugar in a bowl - mix well with hand whisk. Add coffee mixture, mix well then add oil and blend well. Sieve in flour mixture and stir well till combined. 4. Beat egg whites until foamy, add in sugar in 3 batches. Beat until glossy and stiff peaks form. 5. Fold in 1/3 meringue into coffee batter with spatula. Then pour in the remaining meringue, gently fold mixture till just c

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