Large cream cheese pancake (06/11/14)

Recipe:

Dry ingredients -
1 cup all purpose flour
2 Tbsp blended rolled oats
1/4 tsp cinnamon powder
1/4 tsp grounded nutmeg

Wet ingredients -
2 Tbsp cream cheese (soften)
1/2 Tbsp butter (melted)
1 kampung egg (beaten)
1 1/3 cup water
1/4 tsp apple cider vinegar

(1) Mix wet and dry ingredients separately. Combined both, it should look diluted. (add water necessarily)

(2) Heat up frying pan and grease some oil, scope using same scoping laddle twice and swirl the frying pan around to get at thin large pancake shape.

(3) Pan fry on both sides till cooked.

Avocado spread
Blend 2 Tbsp natural greek yogurt with 1 avocado till smooth.

Steamed rice with egg and vegetables

Recipe:

1 cup cooked rice (leftover, overnight rice)

3 kampung eggs (lightly beaten, sieved to remove bubbles if needed)

1 Tbsp natural greek yogurt

1 Tbsp water 

1 baby corn (thinly sliced)

8 slices carrot (finely chopped)

handful chopped cauliflower

handful of sliced mozzarella cheese

handful of roughly cut spinach leaves

(1) Lay cooked rice on a steaming plate. Press to remove rice from crumbling.

(2) Add in cauliflowers, baby corns and carrots. Mix well.

(3) Pour in beaten egg, and stir till all ingredients coated with egg. Add in yogurt and water and mix well.

(4) Steam in steamer for 12 minutes. Add in spinach and top with cheese in last 3 minutes. Serve once slightly cool down.

Yields: 1 adult portion.

Overnight oats topped with strawberries and banana

Recipe:

4-5 Tbsp Sunglo natural Greek Yogurt
2 Tbsp rolled oats
1 tsp black raisins
1 tsp dried cranberries
1 tsp chia seeds

Mix and soak the above ingredients overnight in fridge.

Toppings:
2 strawberries (chopped small)
4 strawberries (thinly sliced)
2 small banana - i used pisang emas (sliced)

Stir in chopped strawberries and topped with the rest of the fruits. Serve immediately.

Results: This is so refreshing to eat in the morning. It is the easiest breakfast ever to prepare !

Wholemeal nutty bread

Recipe:
1 cup water
2/3 cup mixture of egg and greek natural yogurt
2 Tbsp grapeseed oil
1 tsp agave nectar
1 cup wholemeal flour
2 cups bread flour
1.5 tsp instant active yeast

After beep, add in
1 cup toasted and chopped walnuts and almonds (2:18)
3 Tbsp raisins (2:14)

Breadmachine: Tesco Breadmaker
Mode: Basic
Crust: Light
Size: 1.5lb or 700g

Results: Soft and crunchy. This recipe is very easy to follow, is a must keep for me now.

Banana oats pancake

Recipe:
2 kampung eggs
4 medium size banana (i used pisang berangan)
2 Tbsp blended rolled oats
1 Tbsp wheat germ

Pan fried on both sides till cooked

Yields: 12 mini pancakes

Vegetables rice balls (steaming method)

Recipe:

1/2 cup cooked rice
1 small piece of sweet potatoes (cubed)
1/2 carrot (finely cut)
1 bunch scallion leaves (finely cut)
2 stalks chinese spinach (finely cut)
2 shallots (finely chopped)

(1) Steamed rice with some soup stock till cooked - around 20 minutes. Set aside.
(2) Steamed sweet potatoes and carrot - around 10 minutes. Mashed potato, and set aside both.
(3) Steam scallion, spinach and shallots for 5 minutes. Set aside.

* Drain excess water due to steaming from the ingredients.

(4) In a bowl, mix rice with potato. Stir in the rest of the ingredients and mix well using a pair of spoon and fork.

(5) Once the ingredients cooled down, wet hands a little and begin to form the mixture into mini balls shape. Serve immediately or keep in air tight container.

Yields: 13-14 rice balls

Results: The rice balls are delicious without any seasoning due to the soup stock used to cook the rice and natural sweetness from the sweet potatoes. Besides, adding some scallions and shallots too added some natural taste to it.

Note: The rice balls hold on to shape even after many hours. The rice balls were formed after cooled down slightly and from the mixture which was slightly wet / moisture. These helps to shape easily and maintain the shape even after a while and during meal time.

Steamed dual layer banana lemon sponge cake (second attempt)

Recipe:

Banana cake layer

2 big banana (pisang berangan)

1 tsp baking soda

3 eggs

1/2 Tbsp molasses sugar

100g superfine flour

1 tsp baking powder

1 Tbsp coconut oil

Sponge cake layer

2 eggs

1 Tbsp molasses sugar

3 Tbsp natural yogurt

65 g cake flour
1 tsp baking powder

1/2 lemon juice
1/2 lemon zest (finely grated)

P/S: Using a 7" baking pan

Banana cake 

(1) Mix banana and baking soda, set aside.

(2) Beat eggs till foamy, add in sugar and continue to beat till ribbon stage.

(3) In sequence, mix in: sieved flour, baking powder, banana mixture in no.1 and oil. Fold till all mix.

(4) Steam in preheated steamer for 15 minutes. Once done, remove from steamer and set aside.

Sponge cake 

(1) Beat eggs till foamy, add in sugar and continue to beat till ribbon stage.

(2) Add in yogurt and lemon juice and zest. Sieved in flour and fold till all mix.

(3) Pour the batter on top of banana cake and further steam for another 15 minutes.

Results: 

The banana cake layer is very soft and fluffy.

The lemon sponge cake layer is softer than previous recipe i made: http://beejeegrace.blogspot.com/2014/09/steamed-dual-layer-banana-sponge-cake.html

However, for this time, right after steaming, the sponge cake layer was slightly sunk after it has rose nicely during steaming. I am still figuring out how to stabilise it after steaming, whole cake is harder to control compare to steam in cup cake size. Nevertheless, the result was satisfying.