Rose's Kitchenette

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Oatmeal Muffins

 

Ingredients:

125g quick-cooking oatmeal

250ml buttermilk

125ml corn oil

125g brown sugar

1 egg, beaten

125g plain flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

Method:

1.  Preheat oven to 200 deg.C.  Grease a 12-cup muffin tin or fill with paper baking cups.

2.  In a bowl, combine oats and buttermilk, let stand for 5 minutes.  Add oil, brown sugar and beaten egg.

3. Sift flour with baking powder, baking soda and salt.  Add to oat mixture and stir until just blended.

4.  Spoon into prepared muffin tin.  Bake in preheated oven for 15 to 20 minutes or until golden brown.

5.  Transfer the  pan to a wire rack to cool for 5 minutes before removing the muffins from the pan.

 

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October 20th, 2014 Posted by | Cakes | no comments

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Orange Berry Muffins

 

Ingredients:

175ml milk

120g butter, melted & cooled

3 tbsp honey

75ml orange juice

2 tsp grated orange zest

2 eggs

75g caster sugar

250g plain flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup fresh blueberries

Method:

1.  Preheat oven to 190 deg. C.  Grease a 12-cup muffin tin or line with paper baking cups.

2.  In a mixing bowl, beat egg lightly with a fork.  Add milk, honey, melted butter, orange zest and orange juice and blend well.

3.  In another bowl, combine plain flour, caster sugar, baking powder, baking soda and salt.  Add egg mixture, stir until just moist and blended.  Fold in blueberries.  Divide the batter evenly among the muffin cups.

4.  Bake in preheated oven for about 20 minutes or until a thin knife inserted into the centre of the muffin comes out clean.

5.  Transfer the pan to a rack and cool for 5 minutes before removing the muffins from the pan.

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October 20th, 2014 Posted by | Cakes | no comments

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Kueh Dadar

Kueh Dadar 2

 

Ingredients for Crepe:

125g plain flour

350ml water

5 pandan leaves

1 egg

a pinch of salt

Filling:

200g sweetened shredded coconut

50g gula melaka

50ml water

1 pandan leaf

Method:

1.  To cook the filling, break up the gula melaka and place it in a saucepan with the water and pandan leaf.  Cook over a medium flame until the gula melaka dissolves.  Discard pandan leaf and  add in the shredded coconut.  Cook for a few more minutes and set aside to cool.

2.  Blend 5 pandan leaves with 50ml water and extract the pandan juice.

3.  Sieve flour into a mixing bowl, add the egg and mix well.  Slowly add in the water  and the pandan juice.  Mix till batter is smooth and let stand for 10 minutes before use.

4.  Heat a shallow frying pan over a low flame and grease lightly.  Put 2 tbsp of the crepe batter in the centre and swirl the pan to coat it to form a thin crepe.

5.  When the crepe is cooked, turn out onto a plate. Place 2 tsp of coconut filling on it and roll up like a spring roll.

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October 18th, 2014 Posted by | Nonya Kueh | no comments

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Kueh Bingka Beras

m4s0n501

Kueh Bingka Beras

 

Ingredients:

150g rice flour

150g caster sugar

400ml canned coconut milk

150ml water

a pinch of salt

some sweetened shredded coconut

3 pandan leaves, knotted

Method:

1.  Grease a 7″x 7″ square tray with oil.  Pre-heat oven to 190 deg.

2.  Mix the rice flour with the coconut milk and water, stir well and strain into a pot.

3.  Add sugar, salt and pandan leaves, and cook over a slow fire, stirring continuously till mixture thickens.

4.  Discard pandan leaves, and pour batter into prepared tin.  Spread batter with a spatula to level the surface and sprinkle the top with some sweetened shredded coconut.

5.  Bake in preheated oven for 30 minutes or until kueh is firm and top is brown.

6.  Cool thoroughly before cutting and serving.

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October 18th, 2014 Posted by | Nonya Kueh | no comments

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Lek Tau Suan

Tau Suan 2

 

Ingredients:

200g split mung beans

1250ml water

100g brown rock sugar

10 pandan leaves

For Thickening:

3 tbsp sweet potato flour

125ml water

Method:

1.  Rinse mung beans several times till water is clear.  Soak mung beans for 1 hour.

2.  Line a steaming tray with few pandan leaves, spread the mung beans over it and steam for 20 minutes or till beans are tender.

3.  Blend the sweet potato flour with 125ml water and filter solution.

4.  Fill a pot with 1250ml water, add a bunch of knotted pandan leaves and the brown rock sugar. Bring to a boil and stir till sugar dissolves.

5.  Lower heat and remove the pandan leaves.  Pour in the sweet potato starch solution gradually and stir till thicken.

6.  Add in the steamed mung beans and stir well to distribute the beans.

7.  Serve hot in small bowls topped with you tiao.

 

 

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October 17th, 2014 Posted by | Desserts and Snacks | no comments

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Apple Crunch

Ingredients:

4 cups apples (chopped)

1/2 cup brown sugar

2 tbsp flour

1 tbsp lemon juice

1 tsp ground cinnamon

1/4 tsp ground nutmeg

a pinch of salt

Topping:

1/2 cup plain flour

1/2 cup oatmeal

1/2 cup brown sugar

1/2 cup softened butter

a pinch of salt

Method:

1.  Preheat oven to 350 deg, lightly grease an 8″x 8″ square tin.

2.  Combine chopped apples with flour, sugar, lemon juice, cinnamon, nutmeg and salt.  Place in prepared baking tin.

3.  Mix the oatmeal with flour, sugar and salt in a bowl.  With finger tips blend in the softened butter until mixture becomes crumbly.

4.  Place topping on top of apple filling and bake in preheated oven for about 45 minutes or until apples are tender and the topping has turned golden brown.

 

 

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October 12th, 2014 Posted by | Cakes | no comments

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Coconut Cake

Ingredients:

250g plain flour

125g cornflour

300g butter

200g caster sugar

1 grated coconut (white)

2 eggs

1 tsp vanilla essence

1 tsp bicarbonate of soda

Method:

1.  Fry grated coconut in a saucepan till fragrant and lightly browned.   Set aside to cool.

2.  Preheat oven to 180 deg C, line a baking tin with greased proof paper.

3.  Sift flour and cornflour with bicarbonate of soda and mix with the cooled, toasted coconut.

4.  Cream butter with caster sugar until light and fluffy. Add in eggs, one at a time, beating well after each addition.

5.  Fold in sifted flour with grated coconut and vanilla essence.

6.  Pour the batter into prepared tin.  Bake in preheated oven for 40-45minutes or until done.

 

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October 12th, 2014 Posted by | Cakes | no comments