Have You Ever Try Biscotti? – Pistachio and Almond Biscotti (开心果及杏仁饼干)



This is another type of classic biscuit that was sold in the famous chain coffee cafe such as Starbucks. It is a crispy type of biscuits and preparation is definitely not difficult at all.


I get this recipe from another old cookbook – “The Essential Baking Cookbook” published by Murdoch Books in 2000. This is a simple recipe and in fact most of the traditional recipe are simple. Both ingredients and method are rather simple too..


It is called biscotti because it is twice baked. The dough is baked until cooked, sliced into small pieces and re baked again until it become crunchy. It is usually served with some hot beverages.


As per Wikipedia:

“Biscotti (/bɪˈskɒti/; Italian pronunciation: [bisˈkɔtti]; English: twice cooked), also known as cantuccini (English: coffee bread), are twice-baked cookies (or biscuits) originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.  “Biscotti” is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning “twice-cooked/baked.” It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Pliny the Elder boasted that such goods would be edible for centuries.Such non-perishable food was particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions.” (Source: http://en.wikipedia.org/wiki/Biscotti)



Recipe adapted from: Page 114 Biscotti – “The Essential Baking Cookbook” published by Murdoch Books in 2000


  • 2 cups of self raising flour
  • 1 cup of caster sugar
  • 50 grams of almond
  • 50 grams of pistachios
  • 2 eggs and 1 egg yolk for dough
  • 1 egg for egg washing


  • 1 teaspoon of vanilla essence
  • 1 teaspoon of grated orange rind



  • Preheat the oven to 180 degree Celsius.


  • In a big mixing bowl, put the sifted self raising flour and castor sugar. Make a well in the centre. Add 2 eggs and 1 egg yolk to the well. Used a tablespoon to stir until well combined. Add in the almonds and pistachios. Use hand to knead in a lightly floured surface for 2-3 minutes. If the dough is too stiff, sprinkle a little water on top of the dough.


  • Divide the dough into two equal portions. For each portion, shape it about 25cm long x 8 cm wide (or 10 inches x 3 inches). Slightly flatten the dough and leave adequate space for the dough to expand when baked.  Beat the remaining one egg and egg wash the dough. Bake in the oven at 180 degree Celsius for 35 minutes. After 35 minutes, remove from oven and let it cool. Meanwhile reduce the oven temperature to 150 degree Celsius.

PicMonkey Collage1

  • When the biscotti have cooled slightly, use a serrated knife to cut the log into 4mm thickness. Place the cut biscotti on the baking tray with the flat side down.Bake in the oven at 150 degree Celsius for another 8 minutes or until crunchy and dry. Cool in a wire rack and store in an air tight container for up to a week of two. Best served with some breakfast beverages.



It is not a difficult bake and I like the crunchiness of biscuits and the nuts. There is no fix and fast rule of the types of nuts used, possibly you want to consider some chocolate biscotti with macadamia nuts?  With this recipe, I believed you will not need to buy the biscotti from Starbucks any more! Ha-ha.


Hope you like this simple post a day. Cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 4500 members sharing various food photos . I would be more than happy if you can  post in Groups for the recipes that you tried from Guaishushu’s blog.


Bread In A Stick?–Italian Breadsticks (意大利面包条)



I am glancing through my old recipe book and happy to find this Italian breadstick recipe. It was from a cookbook “Muffins And Quick Bread” by Linda Fraser and published by Anness Publishing in 1995. I have decided to give it a try because it appeared to be a simple bake.


In fact, it is a simple bake, fast and taste is awesome. I especially like the part of the recipe that there were not much proofing need to be done and ingredients were simple with only 3 ingredients. Baking time is short and with limited steps.


I started preparing the breadstick at 12:00 noon and I get it ready by 1:30 pm, just nice for my girl to try after she is backed from her school.


As per Wikipedia:

Breadsticks (grissini, dipping sticks) are generally pencil-sized sticks of crisp, dry bread originating in Turin and the surrounding area in Italy. They are originally thought to have been created in the 14th century; although according to a local tradition, they were invented by a baker in Lanzo Torinese (northern Italy) in 1679. Breadsticks may be offered at the table in restaurants as an appetizer, in some instances or regions they may be a type that is larger than pencil-sized. (Sourcehttp://en.wikipedia.org/wiki/Breadstick)



Recipe adapted from:  Italian Breadsticks Page 74 ”Muffins And Quick Bread” by Linda Fraser


  • 200 grams of plain flour
  • Pinches of salt
  • Pinches of sugar
  • 120 grams of warm water
  • 3 grams of instant yeast
  • Some sesame seeds (optional)
  • Some Italian dry herbs (optional)




  • Put all ingredients in a whisking bowl, add water and use a spoon to lightly mix it until it become a paste. Use a dough hook at medium speed to knead the dough until the dough leaves the side of the bowl and become elastic and smooth. It will took about 15-20 minutes. Transfer out and lightly knead in a floured surface for 1-2 minutes.



  • From the dough, tear a small lump (about size of walnut) and roll it lightly between the hands into a small sausage shape. Place the dough on a flat surface without any flour and roll using the spread out fingers of both hands, moving forwards and backwards to lengthen and thin the dough to about 1 cm thick. Dust with Italian dry herbs or sesame seeds if desirable. Transfer the thinned dough to a lightly greased baking tray. Arrange neatly and leave space of about 1 finger wide for expansion. Repeat the same for the remaining dough.


  • Leave the dough to proof until the oven is ready. While the dough is proofing (about 10-15 minutes), pre-heat the oven to 200 degree Celsius. Once the oven is ready,  bake the dough for about 8 minutes for a side. Turn the sticks over and bake for another 6-7 minutes.  Cooled and can be served with dips if desired. For this illustration, I have served with Italian Mariana sauce. A good breadstick are supposed to be crispy when served. If crispiness were lose, bake in the oven again for 10 minutes at about about 100 degree Celsius.



A simple post with simple ingredients, simple preparation steps but with awesome taste. You can just have it plain or if preferred served with dips such as cream cheese dips, tomato based Mariana dressings or sour cream.  Hope you like the post today.


Cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 4500 members sharing various food photos .



Transforming Rice Into Burgers?–Teriyaki Rice Burgers (米汉堡)



My wife bought back almost 20 rice burgers when she visited her friends in Taiwan last month. She tasted the rice burgers and she is so happy with the burger that she wanted us and her sisters to try these teriyaki rice burgers.. Each of us in my own family was rationed to have 1 each for adult and 2 for the kids. It is not from the famous worldwide chain of restaurant but rather a local Taiwan fast food chain. When i took my first bite, immediately I fell in love with it.


Rice burger is nothing new to me. I remembered that I have tasted such burger when I stationed in Shanghai a decade ago but can’t really  recall about the taste. I do know that Singapore MOS Burger have such product but I have never try it.


Looking at my kids fighting for the burgers, I have decided to try to replicate what I have eaten. I believed it is not difficult to replicate as it was a familiar taste. On Friday,  we headed to the supermarket to buy some Calrose or pearl rice, some pork belly slices meant for steamboat purposes and with the Japanese condiments available in my kitchen mostly bought from Daiso Singapore, I prepared these rice burger for dinners. The entire family enjoyed it very much and each of us have 2 rice burgers for that meal. We finished  all the 3 cups of Calrose rice..


Do not think that preparation is difficult. It is not. It is extremely easy. I would described it as a one pot dish, if I may use such a term. It took me about 1.5 hours to prepare the meals and that include the designing, cooking and assembly the dish.. For most, the dish can be ready in 30-45 minutes..




Servings: Make about 8 rice burgers


  • 3 cups of Calrose rice (珍珠米)
  • 3 tablespoons of Japanese rice vinegar (komezu 米酢 ) – optional (日式米醋)
  • 1/2 cups of glutinous rice (糯米)


  • 250 grams of pork belly slices for steamboat (五花肉片)
  • 3 tablespoons of teriyaki sauce (照烧汁/日式红烧酱)
  • 2 tablespoons of mirin 味醂 – (日式米酒)
  • 2 tablespoons of Japanese light soya sauce (Usukuchi) – (日式生抽)
  • 2 medium size onion, sliced in long strips (大葱)
  • 1 tablespoons of sugar (白糖)
  • Some white or black sesame seeds or a mixture of both (黑或白芝麻)

  • 1 metal frame for frying egg for burger (简单煎蛋金属框架)





  • Wash the rice and cook the glutinous rice, Calrose or pearl rice IN ACCORDANCE WITH YOUR RICE PACAKAGING INSTRUCTION. For this illustration, I was required to use 1 cup of rice with 1.25 cups of water. Therefore, I have used 3.75 cups of water for the rice. But it varies with age and brands of the rice. Note that long grain rice are not ideal as it is not sticky enough. If you do not have this short grain rice, you can use some long grain rice with some glutinous rice in the ratio of 4 cups of normal rice with 1 cup of glutinous rice).

  • Once cooked, drizzle the rice vinegar (optional) on top of the cooked rice when it is hot. Put some sesame seeds (about 1 cup of rice with 1 tablespoon of sesame seed). Fluff the rice and put in the rice cooker if your pork slices are not ready. If your teriyaki pork slices are ready, put it under a fan to cool. But use a towel to cover the rice to prevent the rice from losing its moisture.


  • In a pot with 2 tablespoons of cooking oil, sauté onion until fragrant. add the sliced pork belly meat, stir fry until well mix. Add the teriyaki sauce and Japanese light soya sauce, stir fry until well mix.


  • Add the Mirin  and about 1/2 cup of water and bring to boil. Once boiled, lower down the heat to let it simmer until the meat is soft and the sauce dries up. Add sugar for taste and a touch of glaze. Sprinkle with about 2 tablespoon of sesame seeds and transfer out for cooling and later assembly. You may want to take out some of the meat and taste if it suits your taste buds. Add additional seasonings if necessary.


PicMonkey Collage1

  • Take some warm rice and place it on top of  something round and pressed it down firmly. For this illustration, I have used a metal frame designed for the making fried eggs for burgers. Take the rice burger out carefully, place in the serving plate. Put 1-2 tablespoons of teriyaki meat slices on top of a side of rice burger and drizzle with some sauce. Cover with another side of a burger. Sprinkle with additional sesame seeds if desired. Best served warm as a snack or a one pot dish.




Is it difficult? No, it is not. If you can’t get hold of the metal frame, use anything. Roll the rice out into your desired thickness. Use a cup to press down to get hold of the shape. Firmness is required.  You can also get these Japanese condiments easily and at a reasonable price at Daiso chain stores worldwide. In addition, you can also substitute with sukiyaki beef slices if you preferred.


My family especially like the teriyaki pork belly slices and we concurred that it is at least 90% like those Taiwanese rice burger that I have eaten before. Pardon me for not being humble.. Do give it a try .


Hope you like the post today. Cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  



If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 4500 members sharing various food photos .


Cake or Bread? Cake Bread (蛋糕面包)





It is bread surrounded by a cake…Rather confusing. A bread dough was placed in the loaf tin, prior to the baking of the bread, some cake  batter was poured on top of the bread and baked together. At the end of the day, a loaf of cake surrounded bread was produced. The texture of the cake is very soft and blends well with the fully proofed bread.


I have obtained this recipe from Ms Adeline Sim from my Facebook Group – Food bloggers and Foodies United. She had disclosed her recipe in her post and I have decided to try it out. In fact it this bake item is quite common in Singaporean and Malaysian bakeries.


As I do not have her required mould of 450 grams, I have used a standard loaf Pullman tin 9”x4”x5”  for the cake bread. Half way while I was preparing, I found that my cake batter was inadequate to cover the whole loaf. Therefore, in this recipe, I will increase the egg batter from 4 eggs (as in the illustration ) to 6 eggs. With this portion, reader’s final cake bread will have more cake portion than what is illustrated here.


I should not say that the preparation is easy. It is definitely quite laborious but it will pays off when you take the first  bite. The recipe yields both cake and bread of almost the same texture. Soft, fine and is definitely a good breakfast item to go with a cup of tea or coffee.


Whether or not to go with jam is up to individual, but I prefer to dip in my cup of coffee.



Recipe adapted from: Ms Adeline Sim’s Cake Bread

Servings: Prepare 1 loaf of 9” x 4” x 5” Loaf


Bread Portion

  • 250 grams of bread flour
  • 10 grams of milk powder
  • 15 grams of cocoa powder
  • 30 grams of butter
  • 3 grams of instant yeast or 6 grams of active dry yeast
  • 160 grams of water
  • 20 grams of castor sugar
  • One egg yolk
  • Pinches of salt


Cake Portion

  • 165 grams of cake flour
  • 6 eggs
  • 120 grams of sugar
  • 45 grams of corn oil
  • 45 grams of  milk powder

* Note that cake portion have been adjusted to 6 eggs instead of 4 eggs as in the illustration.


  • Pullman loaf tin of 9” x 4” x 5”



  • Lightly greased the Pullman tin using some cooking oil or butter.


  • Put all ingredients (except butter) in a big mixing bowl, stir using a spoon until a sticky dough is form. Change to a stand mixing bowl, use the dough hook to knead the dough at low speed for about 15 minutes, add butter and increase the speed until high. Knead for another 15 minutes until the dough is smooth and leaves the sides of the mixing bowl.


  • Take out the dough and lightly knead in a flat surface dusted with some bread flour. Shape the dough into a loaf shape and transfer into the Pullman tin. Let it proof for about 1/2 hour or until it double in size whichever is earlier. (Note that I did not do second proofing but if you prefer, you can let it proof for the first time until double in size, punch, knead and shape the dough into the loaf tin and let it have a second proofing for about another 15-20 minutes. In this way, there will be no embarrassing holes in your bread portion).


  • Please scroll down to see an updated post of making cake portion via egg separation method. Alternatively, you can use this sponge cake method.

  • Just before the dough is almost done, beat the egg in the stand mixer until bubbly. Add sugar gradually spoon by spoon. Increase the speed until high and beat until the volume expand about twice. Add the corn oil gradually and let it beat until combined (about 1 minute). Sift in the cake flour and milk powder into the batter.

  • Preheat the oven to 170 degree Celsius .


  • Quickly use a spatula to fold in the flour until well mixed. Pour the cake batter over the proofed bread.


  • Baked in the oven at 170 degree Celsius for 45 minutes.  After 25 minutes, slide in the Pullman tin cover to prevent the cake bread from getting burnt. After 45 minutes, perform the skewer test by inserting a skewer into the middle of the cake bread and ensure that it comes out clean.



Today, I have decided to prepare this as breakfast. I have done minor modifications to the preparation and instead of normal sponge cake preparation method, I have used chiffon cake method by using egg separation method.


Texture wise, it is slightly better than the above. Since I am running out of eggs, I have used 4 eggs instead, as such the cake portion is slightly less. Therefore, it is advisable that reader follow the above recipe and use egg separation method instead.


However, to save some time, you can by ready sponge cake pre-mix, prepare in accordance with the packaging instructions and pour on the bread dough.

Cake portion by egg separation method


  • Segregate egg whites and egg yolks. For the yolk portion, whisk the egg yolk until fluffy, add 1/2 of the sugar and cooking oil, stir until well combined. Sift in the cake flour and milk powder. Set aside for later use.


  • Beat the egg white until soft peak, add the remaining sugar until firm peak.

PicMonkey Collage1

  • Pour one third of the egg white to the yolk batter, fold until well mixed. Pour the mixed batter to the remaining 2/3 of egg whites, fold until well mix and pour the cake batter into the tin.




Not a very difficult bake but patience is required to do the cake bread. Be it cake bread or bread cake is up to you, ha-ha. I have decided to use cake bread since bread portion is more than my cake portion. I especially the overall texture of this special bread. Lastly, thanks Ms Adeline Sim for her generous in sharing the recipe. Remember, as the recipe is adjusted to have 6 eggs, therefore your cake portion will be much bigger than mine. To avoid embarrassing holes trapped inside the bread, please do second proofing of bread if times permit.


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


Four Seasons Blog Hop #46 (17 April 2014)

Welcome to the Four Seasons Blog Hop

A party where we can celebrate the greatness that each season brings to our lives.
To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with spring.
Thank you to everyone who shared their wonderful creations last week and to all of you who are joining us new this week!

So Let’s Get This Party Started!!Let's Get this Party Started Share your  food creations, gardening, clever projects, tablescapes, decorations, party themes, and inspirational knowledge … Ok, you get the point.  Join us every Thursday (opens Wednesday evening at 6:00 pm). Please stay for awhile and show some love to the guests, join us in the fun and grab a button. Four Seasons Blog Button

We will share your posts in a variety of ways on Pinterest, Twitter, Facebook and Google Plus.  We will also have features of the week! Be sure to follow our Four Seasons Board on Pinterest!

By participating in this linky party, you agree to have your posts shared on social media and Pinterest and to receive email and Google notifications for reminders about the party. If you don’t want to receive notifications, please let us know.

Featured Blogger

This week we are featuring ablogger who has been long time guests at our parties. She has a very lovely and creative blog and we always look forward to seeing what they have been up to each week. Please stop by and check them out and say hi while you’re there. Meet Jenna Meon  who is “an artist, designer, daughter, sister,  wife, mother, mother-in-law, sister-in-law,  grandmother, friend and general sounding board. I try to live an artful life, as in an art filled life, being creative everyday and grateful for every moment.  I have a little business called JMdesigns which is all about hand painted original designs, on glassware and decorative accessories.



Extra Large Chinese Barbecue Pork Buns–Char Siu Bao (蜜汁叉烧包)



Frankly speaking, I never expect my Char Siu Bao (or barbecue pork steamed buns) were so big. It shocked me actually. I expect it to be a cute little buns like at least 50% similar to those in the dim sum restaurant. When I opened my steamer cover, the buns have increased by about almost 100%and most of the flower design became not obvious.


I roughly knew the reasons. It  could be due to the adequate proofing time and the use of double acting baking powder instead of the normal baking powder. .In addition, it is because of the weightage of the dough. While for a small Char Siu Bao, the dough shall be about 30 grams but as my hands are rather big, I have wrapped using 60 grams of dough and this is the dough that is just nice for the wrapping .


As consistent with other post, it will definitely not a bad idea to understand more about Char Siu Bao via Wikipedia:

“Cha siu bao or char siu bao is a Cantonese barbecue-pork-filled bun (baozi). The buns are filled with barbecue-flavoured cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries。 Cha siu refers to the pork filling; the word bao simply means “bun”. Although visually similar to other types of steamed baozi, the dough of steamed cha siu bao is unique since it makes use of both yeast and baking powder as leavening.This unique mix of leavening gives the dough of cha siu bao the texture of a slightly dense, but fine soft bread.  Encased in the centre of the bun is tender, sweet, slow-roasted pork tenderloin. This cha siu is diced, and then mixed into a syrupy mixture of oyster sauce, hoisin sauce, roasted sesame seed oil, rice vinegar, shaoxing wine or dry sherry, soy sauce, sugar and corn starch.” (Source: http://en.wikipedia.org/wiki/Cha_siu_bao


A few points can be concluded from such definition. It is leavened using both yeast and baking powder. In fact, for smiling Char Siu Bao like those in the Hong Kong Dim Sum restaurant, another ingredient is needed – ammonia bicarbonate. A type of leavening agent that will produce carbon dioxide when heated and hence giving the dough more air and a fluffier texture. Secondly, It is usually seasoned with oyster sauce, some wine, sugar, dark soya sauce. and corn starch.


Preparation is not very tough but patience is needed for the proofing the dough.The buns will have a very soft texture as a result of adequate proofing period. As for the filling, I have purposely limited the use of too many seasonings. Basically just oyster sauce and sugar. Most other ingredients can be omitted if necessary.



Serving : About 20 steamed buns depending on the size.


Dry Ingredients (A)

  • 600 grams of bao flour or Hong Kong flour or low protein flour (水仙面粉)
  • 50 grams of corn starch or potato starch (生粉或玉米粉)
  • 100 grams of castor sugar (细砂糖)
  • Pinches of salt (盐巴)
  • 1/2 teaspoon of double acting baking powder/baking powder (双重发粉或发粉)
  • 1 packet (10-11 grams) of instant dry yeast (即时酵母)
  • 1/4 teaspoon of ammonia bicarbonate (optional) (臭粉 (可免))

Wet Ingredients (B)

  • 320 grams of lukewarm water (温水)
  • 30 grams of corn oil or cooking oil (粟米油)



  • 500 grams of diced barbecue pork (叉烧)
  • 1 big onion – diced (大葱)
  • 2 tablespoons of sesame oil (麻油)
  • 3 tablespoons of castor sugar (细砂糖)
  • 3 tablespoons of Chinese cooking wine (烹饪酒)
  • 5 tablespoons of oyster sauce (耗油)
  • 2 tablespoons of dark soya sauce (not in picture) (酱油)
  • About 5 tablespoons of corn starch/potato starch with 5 tablespoons of water (5勺生粉或玉米粉加5勺的水)


  • Some cupcakes cups or square baking paper (water proof) for about 8 cm x 8 cm (纸杯或方形防水纸)




  • Put all dry ingredients (A) in a whisking bowl. Use a spoon to stir the dry ingredients and make a well in the centre. Add in the lukewarm water and oil.  Use the same spoon to roughly stir it until it form a sticky dough. Use the machine dough hook to knead the dough for another 15-20 minutes or until the dough looks smooth and leaves the side of the whisking bowl. If the dough is too wet for the kneading, add 1-2 tablespoon of flour to continue. You can also do this manually if you don’t prefer to use the machine kneading.


  • In a flat surface, dust with some flour, transfer the dough to the flat surface and knead for 3-5 minutes until the dough does not stick to your hand. Shape it into a ball, put it in a bowl. Cover with a wet towel or clingy wrap and let it prove for 30 minutes (or double in size) whenever is earlier. Note that this is a rather soft dough. As such, do add some plain flour or bao flour if it is too soft for you to handle. Once ready, divided the dough equally. Suggested dough size is from 30 grams to 60 grams.


  • While the dough is proofing, get ready the ingredients for the fillings. In the frying pan, add 4 tablespoons of cooking oil, sauté the onions until fragrant. Add in the barbecue pork and stir fry until well mixed which took about 1-2 minutes. Add in the cooking wine, oyster sauce, sesame oil, sugar, oyster sauce and dark soya sauce. Stir fry for another 2 minutes. Add in the starch solution and off the heat when the starch solution turns transparent. If it is not sticky enough, add in more starches.

  • It is best to take some filling and taste if it suits your taste buds. Note that you have to be rather high handed with your seasonings because the bun skin is rather plain in taste. Once ready, set aside for later assembly.


  • Divide the dough with your desired sizes. For standard size, it is about 30 grams of dough. However, for this illustration, I am rather uncomfortable with 30 grams and my final comfortable dough volume is about 60 grams.

  • Take a dough, shape round and flatten in a surface dusted with more plain flour or corn starch or bao flour. Put 2-3 teaspoons of filling in the centre. Seal the edges and put on a piece of cupcake cups or square baking paper. Let it proof until it is almost double in size.


  • Once the proofing time have reached, get ready a steamer full of water. Bring to boil and steam the buns in the steamer under high heat for about 12-15 minutes. Once ready, let it sit in the steamer for 5 minutes before open the cover. Best served hot as a snack item.



Not something very difficult to prepare. Remember to use the bao flour, a type of specially bleached flour for the white colour. Due to my big hand, my Char Siu Bao is also rather big.. ha-ha. I am sure all of you can handle much smaller dough than I am and come out with a cute, little, normal sized Char Siu Bao.


Hope you like the post today. Cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.


Half Baked Chocolate Sponge Cake? Molten Chocolate Lava Cake (心太软)



This is a sinful dessert. It is a wicked indulgence.. Frankly speaking, after preparation and photo taking, I am eating the dessert in guilt knowingly what is the composition of the ingredient. However, the taste is awesome as expected, since it basically comprises of chocolate, eggs, butter and a very small amount of flour and even flour can be omitted.


I have purposely quote a rather long paragraph from Wikipedia on this dessert as what is written is interesting and adequately explained what is required for a molten chocolate cake.


“Molten chocolate cake or lava cake is a popular dessert that combines the elements of a flourless chocolate cake (sometimes called a chocolate decadence cake) and a soufflé. Some other names used are chocolate fondant pudding, chocolate moelleux and chocolate lava cake.

The US-based chef Jean-Georges Vongerichten claims to have invented molten chocolate cake in New York City in 1987, but the French chef and chocolatier Jacques Torres has disputed that claim, arguing that such a dish already existed in France. According to Vongerichten, he pulled a chocolate sponge cake from the oven before it was done and found that the center was still runny, but was warm and had both a good taste and a good texture. Regardless of who invented the dish, Vongerichten has been credited with popularizing it in the United States, and it is now almost a de rigueur inclusion on high-end restaurant dessert menus.

Rather than presenting only the cake itself in a ramekin or on a plate, the baker may choose to make the cake more appealing. Fresh raspberries, a drizzling of raspberry and/or chocolate sauce, and dustings of powdered sugar may be added to enhance flavor, or a sprig of mint may look more appealing as well. For a more intense chocolate taste, the baker may also add a tablespoon of strong coffee. “(Source: http://en.wikipedia.org/wiki/Molten_chocolate_cake)


To summarize, it is a semi cooked chocolate sponge cake of which the runny interior of chocolate batter is fantastically tasty. It is usually served in ramekins and can be decorated with fresh fruits or ice creams. It can be flourless and flour is optional with 4 main ingredients, eggs, chocolate, sugar and butter.


Preparation of this dessert is very simple, just mixed and baked, can easily get it done with 30 minutes and good to prepare only if your guest has arrived. No complicated gadgets were required. Though simple ingredients  with simple preparation method, this is a very presentable desserts to be served. If you are hard-core chocolate addict, this is for you. I have obtain recipe from Ms. Angela Chia’s blog : Molten Lava Cake. I would like to take this opportunity to thanks her for sharing.


Preparation: 4 small cupcake size molten lava cakes

Recipe adapted from : Molten Lava Cake 心太软熔岩蛋糕


  • 200 grams of baking chocolates
  • 100 grams of butter
  • 20 grams of icing sugar
  • 20 grams of plain flour (optional)
  • 2 eggs



  • Pre-heat the oven to 180 degree Celsius.


  • Place the butter and chocolate in a microwavable bowl. Heat for 1 minute. After 30 seconds, take it out and stir. If by the end of 1 minute and the chocolate have not yet melted, extend for another 30 second. Keep and eye and use a hand whisk to slight to whisk the chocolate butter mixture until well mixed.


  • In a big mixing bowl, beat the egg and icing sugar until well mix. Sift in the flour, stir until well mix. Pour the chocolate mixture into the egg batter and stir until it form a sticky chocolate batter.


  • Transfer the chocolate batter into the baking cups and bake in the pre-heated oven of 180 degree Celsius for 10-12 minutes or when the exterior of the cake is set. Dust with icing sugar if desired. Best served warm with some ice creams or fresh fruits.



Is it as complicated as what it looks? No, it is not. It is a simple but presentable desserts. Don’t worry the fact that it is semi-cooked. Most ingredients are edible even if uncooked. But do not consume too often as it is too high calorific. Maybe you want to give it a go tonight? Once again, thank Ms. Angela Chia for her recipe.


Hope you like the post today. Cheers and have a nice day.


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