Homemade red bean taiyaki

I bought a taiyaki pan the last time we went to SG and haven't got proper filling for the taiyaki so far. Decided to make my own red bean paste over the weekend because taiyaki is just not right without it.

Got the recipe for the red bean paste here and the taiyaki here. I might have to do a cream cheese one next because that is one of my favourite fillings too!

Sakura Mochi Caramel Corn

Another exciting flavour!

Birthday 2012

My birthday cake for the year! A Burch & Purchese Sweet Studio Mango, Milk Chocolate, Ginger cake. Check out the furry little gingerbread bears! :)

Pineapple & ginger cupcakes

Managed to put this one together without a recipe and it still turned out quite good!

Ingredients: -
115g butter
115g caster sugar
115g self raising flour
2 eggs
1/2 cup crushed canned pineapple
1/2 teaspoon mixed spices/ cinnamon
1 teaspoon grated ginger

Icing
3/4 cup icing sugar
1 tablespoon pineapple juice
1/2  teaspoon softened butter

Method: -
Heat oven to 180C.

Mix butter and sugar together until light and fluffy. Add in eggs and mix well.

Sift flour into mixture. Mix in crushed pineapple, grated ginger and mixed spices.

Bake until nicely browned.

For the icing, mix all the ingredients together in a heatproof bowl sitting in another bowl of hot water to help the ingredients blend together. The icing hardened up quite quickly so you have to be quick! I wanted to sprinkle chai sugar over the top but the icing already set.

More Caramel Corn

Rennyu Ichigo (Condensed milk & strawberry) - had some of these 2 years ago


Kogashi Caramel - Limited edition 40th anniversary nice shiny pack!

Dahlias

It's that time of the year where I spot dahlias on sale at the market and cannot help myself! They are such beautiful flowers! For some reason, I am so drawn to its fractal nature.

Carnival Cookies

Saw this post on Cook Republic that day and I knew I had to try it! No butter and sugar! Guilt free snacking! :) I think it makes a great breakfast food as well.

It probably would look better with chopped chocolate but I was a bit lazy and used chocolate chips.




Ingredients
3 large over ripe mashed bananas
1 teaspoon vanilla extract
1/4 cup macadamia oil
1 1/2 cups rolled oats
1/2 cup hazelnut meal
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon salt
2/3 cups crushed peanuts
1 cup choc chips
1 1/2 cups popped corn

Method
Preheat the oven to 180C. Line two baking sheets with baking paper.

In a large bowl, combine the bananas, vanilla and macadamia oil. Set aside. In another bowl, whisk together the oats, hazelnut meal, baking powder, cinnamon, salt and mixed spice. Add dry ingredients to wet ingredients. Mix to combine. Fold in the chocolate, peanuts and popped corn.

The dough might appear looser than most cookies, but that is alright. Heap 1 tablespoon worth of cookie dough on to your palm and shape small balls. Place about 1 inch apart on baking sheets. Bake for approximately 15-18 minutes until golden, swapping the baking sheet back to front once during the baking process. Remove from oven and cool on a wire rack. Will stay just fine in the fridge for a week in an air-tight container.