Carrot cake

Been wanting to do this since I ever tasted the wonderful carrot cake from Suntec city near Giant after my gym session. Somehow they got the portion of walnuts, raisins and carrots so right!!! But I added pineapple into mine for 'flavour' and moisture. Turns out just as good ;). I was worried that it may be bitter coz of the walnuts but somehow it was ok when the cream adds in.

Well, mine turned out slightly abit more dense and moist than theirs since I used oil as opposed to creaming the butter with sugar slowly and dribbling the egg in which will take more time.

The cream cheese topping was spot on.

Half the cake gone :). Super happy Weeeee~~

Recipe courtesy from joyofbaking.com. Check out the original post as it's got a video clip too!

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Crustless Salmon Spinach Quiche!

Yes she is back! Since there is an oven in the Kitchen once more....previous one had to go just because I think I 'over cleaned' it to the point that rust was forming =(. Always use an oven spray peeps! Not attempt natural ingredients like baking soda. Either that I think it needs to be washed and dried cleanly

Anyway I was craving for quiche so I made this (as well as was planning for lunch and dinner ahead)

Packed with goodness of protein, yuuummm

Savouries are somehow the easiest to bake/cook than the desserts due to the fact that sugar is not in it! There is a whole new ball game to sugar and science so I pretty much whipped this dish in less than an hour.

Makes one 8" dish minus the crust

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Mochi Green Tea

First Attempt! And it took less time than I thought...

Bit deflated...quite tricky in this tropical conditions 

And it was through an easy recipe I found (see bottom of post) =) 

This is such an interesting way of making mochi as most of the time the nonya or conventional asian way is to  wrap the fillings before steaming them. This process however steams the dough before using it to wrap whatever we want and the texture was fun to play with (i.e. not sticky, more rubbery and smooth).

I was inspired by my recent trip to Hokkaido as we tasted the best ever Strawberry flavoured mochi in Japan. We tried the traditional method and it was hard! Check out this clip where proper skillful mochi makers work:

Wished the climate here wasn't too warm as I had to work really fast with the ice cream...and I think it's best to keep those mochi moulds once you buy and have eaten the mochi from the supermarket.

(Courtesy of Japanese Ice Cream's post and TofuGuru's video clip and I took the wheat starch idea from 'making mochi in 30 minutes'.)

Makes about 7 mochi base on a rice bowl cut shape

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