Light Cheese Cupcakes 奶酪海绵蛋糕/ 芝士纸杯蛋糕

Fluffy, soft and light cheese cupcakes with a nice balance of sweetness. Baked using water-bath method yield nice and smooth top perfect to print my son's favourite cartoon characters on top! 


Ingredients: 材料
Recipe adapted from here. 

Yield 10 cupcakes

材料：

(A)

35g Salted Butter 牛油 35克

35g Milk 牛奶 35克

2 slices Cheese 奶酪／芝士 2片

(B)

2 Egg Yolk 蛋黄 2粒 

35g Cake Flour 低筋面粉 35克

2 Egg White 蛋白 2粒

40g Castor Sugar 细砂糖 40克

1/8 tsp Cream Of Tartar 塔塔粉 1/8 小匙

Cute Totoro Character Cupcakes easily decorated using Hot Stamp Tool.

Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1.  Double boil (A) until butter and cheese melted. 

材料（A）隔水融化。

2. Remove from heat, the mixture should be warm, not hot. Add in yolk, one at a time, mix well with a whisk.

分次加入蛋黄，拌均。

3. Sieve in flour, mix well. Do not over-mix the batter. 

加入面粉（过筛）。拌均。

4. In a stand mixer, beat egg white and cream of tartar until frothy, gradually beat in sugar. Continue to beat until firm peak. 

把蛋白和塔塔粉打至起泡，慢慢加入细砂糖，继续打至硬性发泡。

5. Fold egg white into yolk batter in 3 batches. 

分次把蛋白拌入蛋黄糊。混合均匀即可。

6. Pour batter into paper cups. 

把混合好的蛋糕糊倒入纸杯。

Imprint cartoon character on cupcakes using Hot Stamp Tool,
a quick and easy way to decorate cakes, no skill required. 

Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.

7. Bake in a preheated oven 150'C about 45 minutes (water bath). When it's done, open the oven door and let the cake sit in the oven for 2 minutes before removing the cake from oven. 

放进已预热的烤箱，以150度，水浴法，烘烤大概45分钟或至熟。烘烤完成后，把烤箱的门打开，2分钟后才取出蛋糕。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!


By readers, some feedback from those who have tried this recipe:

By Jean Ng

By Gina Chen

By Iris Chia

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We Bare Bears Bento/ Lunchbox 【咱们裸熊】可爱便当

Cute rice based bento ~ We Bare Bears theme bento/ lunchbox, filled with Baked Honey Chicken Wings, Luncheon & French Beans Egg Roll and blanched spinach...

Made the junior/ younger version of We Bare Bears Bento/ Lunchbox for kids, aren't they cute?

Created on 28 Feb 2020.

We Bare Bears Bento/ Lunchbox for kids.

Created on 2 March 2020.

I don't have mould or cutter to cut the exact shape of the bears. So all the rice balls in the bento/ lunchbox were shaped by hands. Here's a close-up picture of Grizzly, Panda and Ice Bear in the making...

RECIPE 食谱 》Click the link below for recipe 点击以下链接进入食谱网页:

< Bake Honey Chicken Wings 蜜汁烤鸡翅膀食谱 >

< Egg Roll 蛋卷食谱 >


If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

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Cute Totoro Bread With Custard Filling 龙猫造型卡士达馅菠萝包

Made these cute Totoro bread for my son who loves Totoro. It's our favourite Hong Kong Style Pineapple Bun aka Polo Bun,  with Homemade Custard fillings.  This combination is super duper delicious!

This was how the Totoro bun looks like before bake...

The sweet and creamy custard fillings... so yummy! 

Click the link below to view full recipes 点击链接进入食谱: 

<Hong Kong Style Pineapple Bun aka Polo Bun 港式菠萝包食谱 >

< Homemade Custard Recipe 卡士达馅/吉士酱食谱 >


Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

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Glutinous Rice [Baby's Full Month Gift Box] 可爱造型【满月礼盒糯米饭】

Specially created this cute, healthy and delicious home cooked glutinous rice packed in baby's full month gift box, for a Mediacorp Channel 8 programme ~ A Taste of Festival 节庆。风味 EP 4, hosted by Pornsak, aired on 22 January 2020. 

This recipe is slightly different from the traditional glutinous rice, this is a healthier version with simplified method, meatless with lesser seasoning and shorter cooking time. 

Behind the scene, filming day...

Ingredients:

150g Glutinous Rice (soaked at least 3 hours or overnight, drain)

5pcs Dried Shiitake Mushrooms (soaked till softened, *reserve water)

3-4pcs/ 10g Dried Scallops (soaked till softened, *reserve water)

45g Shallot (chopped)

1 clove Garlic (chopped)

20g Chestnut (cut into small chunks)

150g *Broth/ Water (use water reserved from soaking scallops and mushrooms)

2 tbsp Cooking Oil


Seasoning:

2 tsp Dark Soy Sauce

1 tsp Light Soy Sauce

1 tsp Shao Xing Hua Tiao Wine

1/4 tsp Salt

1/4 tsp Castor Sugar

1/2 tsp Sesame Oil

A dash of White Pepper


材料

糯米（浸泡）150克
香菇（浸软）5朵
干贝（浸软）3-4颗
小红葱（切碎）45克
蒜头（切碎）1瓣
栗子（切粒）20克
浸泡香菇和干贝的水/ 高汤 150毫升    

调味料：
黑酱油 2小匙
盐 ¼ 小匙
白糖 ¼ 小匙
酱油 1 小匙
花雕酒 1 小匙                              
麻油 ½ 小匙
白胡椒粉 少许

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

Watch Video tutorial ~ catch up episode on meWatch .  ~ A Taste of Festival 节庆。风味 EP 4, hosted by Pornsak, aired on 22 January 2020. 

1. In a bowl, mix all seasoning ingredients and water. Set aside. 
把所有调味料加进高汤里，搅拌拌匀。

2. Heat cooking oil in a non stick pan. Stir fry shallot till softened, add in garlic, stir fry till slightly brown/ golden. 
热锅爆香小红葱，加入蒜头，炒至金黄色。

3. Stir in dried scallops and mushrooms. Add in glutinous rice and stir fry thoroughly.  
加入香菇、干贝和糯米，边翻炒边倒入高汤。

4. Gradually add in half of the liquid (from step 1) while stir frying. Stir in chestnuts, continue adding the remaining liquid (from step 1) and stir fry till almost dry up. 
加入栗子，炒至收汁后盛起。

5. Remove from heat, transfer the glutinous rice into a steaming tray/ bowl, steam for 30 minutes or till cooked.
把糯米饭放进蒸锅里，蒸30分钟，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

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FREE Limited Edition Cute CNY Theme Tang Yuan [ Collaboration With Deliveroo Singapore]

​It’s the start of a new decade, and Lunar New Year is fast squeaking up on us! Happy to team up with Deliveroo Singapore to design this adorable tang yuan to usher in the year of rat.

Traditionally eaten during Chinese festivities like birthdays, weddings, the Winter Solstice Festival and Chinese New Year, these round glutinous rice balls represent family togetherness and are thought to bring financial prosperity to those who eat them during the new year.

Here’s your chance to sweeten your reunions with family and friends with these sweet and auspicious tang yuans...

Available exclusively from Deliveroo Food Market on 31 January and 1 February with every order*, each three-piece set stars the first animal in the Zodiac, known for their intelligence, quick wit and fertility. All tang yuans are carefully designed and lovingly handmade by me, with each bowl featuring two adorably-designed mouse characters along with a mandarin orange. These tang yuans are filled with sweet red bean paste, pairing perfectly with a bowl of cool and fragrant pandan ginger syrup.

The limited-edition desserts will come along with both ​dine-in and delivery orders on the seventh and eighth day of the Lunar New Year, ​31 January and 1 February, ​from ​Deliveroo Food Market at ALICE@Mediapolis​, while stocks last. Mark your calendars now ;)

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Custard Pancake Balls [Christmas Food Idea] 卡士达酱小松饼

Just returned home from Japan, it was a fun and exciting trip, couldn't believe we've walked more than 100km with the boy in 8 days. :D These few days, we stayed home, clear some laundry and taking a short break before our next destination...

Ingredients: yield 28pcs
中文食谱：请在网页的右边点击Translate,然后选择中文翻译

150g Pancake Mix

1 Egg

110g Milk

40g Castor Sugar

1 tbsp Coconut Oil

Some Custard  <Homemade Custard Recipe>

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Whisk egg and sugar, stir in milk. Add in pancake mix, mix well. Stir in coconut oil.

2. Wipe some oil on the pan, preheat over low heat. Pour a tbsp of batter into each hole, top with some custard filling. When the surface start bubbling, turn over using 2 bamboo skewers.

3. Turn off heat when the pancake balls cooked through. Serve right away or decorate as desired. If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

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Minion Tamagoyaki Cold Somen/ Noodle 日式蛋卷冷面

It's that season of the year again, HOLIDAY I mean... :D 

Last year, we enjoyed our trip to Hokkaido, so this year hubby said "Let's go Japan" again, we are going to explore Osaka and will be away for 10 days, so it's a MUST to clear all perishable food in the fridge. 

Hmm.... my rate of clearing the food is way too fast that I left nothing much in the fridge. So today's lunch was simple cold noodles added some cute Minions Tamagoyaki as protein, along with pan fried prawns and veggies. Recipes as follow:

< Tamagoyaki/ Japanese Rolled Omelette Recipe 日式蛋卷食谱 >

<Cold Noodles Recipe 日式冷面食谱> 


Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

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Osmanthus Agar-agar/ Winnie The Pooh Jelly 桂花枸杞燕菜

Made these refreshing and healthy jelly for the kid, added Osmanthus flower, wolfberries and honey rock sugar, packed with rich aromas and health benefits. 


Recipe adapted from here.

Ingredients: 材料

10g Agar-agar Powder 燕菜粉 10克

1 litre Water 水 1公升

3-4 tbsp Osmanthus Flower 桂花 3-4汤匙

2 tbsp Wolfberries/ Goji Berries 枸杞子

110g Honey Rock Sugar 石蜂糖 110克

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Dissolve agar-agar powder in water. Add in all ingredients (except sugar), bring to boil over medium heat. Add in honey rock sugar and simmer for a minute or so until the sugar dissolved. Turn off heat. 
燕菜粉加入水，拌均后加入其他材料（除了糖）。煮滚后加入石蜂糖，小火焖煮1-2分钟至糖溶化，熄火。

2. Let it cool for a while, pour through a sieve into agar-agar mould. 
稍微待凉，过筛倒入模具。

Optional: Add a little charcoal powder to make the facial details.

3. Keep in refrigerator until set, un-mould and serve chilled.
放入冰箱冷藏至凝固。脱模后即可享用。这桂花燕菜的味道很清香又清甜，大人小朋友都会喜欢。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

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