Spongy banana loaf cake revisited

Very moist banana cake is back, again! I make this cake for a friend of mine, with 1-2 pieces left for myself. Hehe. I dedicate this to my sister, you must try, if you read this, you will know! =)

I will just link the recipe below. I use a 9 by 9 inches loaf pan to make this.
banana cake recipe

Happy baking =)

Palmier

This is the first post since the last time I have blogged! It has been two months since I have last blogged (reminded by my big sister though >.<). Forgive me for being kinda busy the month of November. Finally, I am able to sit down and take out all the photos of my baking projects that I have not yet posted. So here it comes, bear with me! =P

This is a palmier dessert that I have made back in November. (I usually bake when I am stress, so you will know how stress I have been with the numbers of blog posts.) It is a very satisfying dessert/treats because of it's crunchiness and sweetness. I love puff pastry, and this is definitely one of my favorite dessert. There is a local bakery shop that I will go who sells very yummy freshly baked palmier called "La Galette". So, no harm in making your own palmier I guess.

I use store-bought puff pastry sheets though to save time, since the texture is the same. I recommend Pepperidge Farm brand puff pastry sheets that is at your frozen aisle. Just thaw your puff pastry sheets before unrolling, and then place some flour below and above the puff pastry sheets to avoid sticking. Beat two eggs and brush on one side of the sheet. Sprinkle lots of sugar, as much as you like. Fold in two ways till they meet in the middle. Pinch the sides to seal them. Cut into 1-inch size. Lie on parchment paper. Brush with egg mixture. Bake in preheated oven at 450F for 6-10 minutes till golden brown. Cool completely before enjoy them with a cup of Milo (I don't drink coffee >.<).

Happy baking =)

Very Moist Banana Cupcake w/ Banana Custard Filling

Very moist banana cupcake with banana custard filling. I put them into the fridge which makes them even more moist. It is like eating a cake & a pudding at the same time!

Ingredient:
Banana cake:
banana cake

Banana Custard Filling:
banana custard

Steps:
Wait till the cake is cooled, cut out a small round shape on top to insert/pipe the banana custard into the cupcake, and put the cut round cake back, on top of the custard. Chill in fridge and serve. (Wrap in cling wrap to ensure the cake does not dried out in the fridge.

Happy Baking =)

Pink Piggy Cake

This a birthday cake for my friend who insisted a piggy cake, and there you go! He showed me a photo of his cake, this cake, I can say it resembles maybe 60% of the model he showed me. The 40% is left for the viewers to judge. Haha. =D. I have had a rough idea how to make it, but the only problem I got was the nose because it is hard to make a 3D nose. I found a person who decorates a piggy cake using melted white chocolate that is dyed pink. What a wonderful idea! The youtuber is called "pankobunny". She has wonderful recipes, take a look at hers.

It is consists of one pink-colored vanilla cake, and one chocolate cake. The filling is whipped cream. The pink piggy cake is dyed pink whipping cream. Lovelt!

Happy baking =)

Duo-Crusts Chocolate Tarts

Two different chocolate tarts with the same filling, different crusts. One is baked, one is non-baked. Both equally delicious and different textures, different tastes.

Ingredient:
Crust:
1/2 stick butter, soften
50g sugar
1 egg
150g cake flour
1 tsp vanilla extract
Milk (for adjustment)

No-bake crust:
Crushed graham crackers
Peanut butter

Filling:
200g melted chocolate
1 cup whipping cream
50g sugar
60g butter, melted

Steps:
For the baked crust: Cream all ingredients together till a dough formed. Put into lined paper cups and bake for 12-15 minutes at 350F. Cool on wire rack completely.
For the no-bake crust: Mix all ingredients together and put into prepared pan/cups.
Filling: Put all ingredients into a saucepan and heat on medium till all incorporated.

Assemble:
Scoop filling into cooled crusts. Cool in fridge before consume for better texture.

Happy baking =)

Tokyo Banana

This is banana custard recipe wrapped inside a sponge cake, and it is called Tokyo Banana. Very nice name! I saw in a youtube channel, Ochikeron made this and I was so impressed! I immediately knew that I need to make this recipe. I made some adjustments on my own to this sweet treat.

Tokyo Banana
Ingredients:
Sponge cake base:
2 eggs
20g oil
60g cake flour
60g sugar

Beat eggs and sugar till pale and fluffy, Add in all other ingredients and gently mix them, pour into a brownie pan or anything pan of your own (prefer to be a smaller pan), and bake at 350F for 10-15 minutes. Left on wire rack to cool. Cut the cake into half and into squares.

Banana custard filling:
1 mashed banana
1 egg
2 tbsp corn starch
4 tbsp sugar
150g soy milk

Place all of the ingredients into a bowl and mix till combine. Sieve through a strainer till smooth. Place on stove to heat on medium till batter thickens. Stir occasionally. Be careful not to burn the mixture. Pour into a bowl or a piping bag to cool in fridge.

Assemble:
Place a cling wrap onto the table, and place a piece of cake on top of the cling wrap. Squeeze cooled banana custard onto the cake, and wrap like wrapping a Swiss roll. Tighten up both ends, and put into fridge to set and cooled. Best eat cooled! Really yummy!

Happy baking =)

"Rubbery" Asian Mochi

This is an Asian recipe that my bf really love to eat. It is kind of "rubbery" texture due to the glutinous rice flour I used.

"Rubbery" Asian Mochi

Ingredients:

100g glutinous rice flour (I used sweet glutinous rice flour)

1 tsp green tea powder

100g water

Kinako (soy bean flour)

Honey

Steps:

Mix all ingredients till a soft dough is formed. Place shaped dough into boiling water to cook till the dough floats, and leave to boil for another 2-3 minutes. Put into a bowl of ice/cold water to remove slimy texture. Then put into a bowl of kinako and honey to coat. Dessert is served!

This is how it looks like after coated and left for awhile before consumed. This dessert is best to consume on the spot. I do not encouraged to leave any leftovers, it gets harden easily.

Happy eating =)