Thursday, August 27, 2009

Apple Chocolate Muesli Bread

Was rummaging through my fridge the other day and found a pack of Chocolate Muesli which I 'abandoned' some time ago. After checking that it's not expired yet, I decided to quickly look for a recipe which I can utilise it otherwise it'll go to waste :)

I like this recipe as it uses muesli which is healthy, and uses soya milk instead of normal milk. I added rolled oats on top of the loaf, a very healthy loaf of goodness indeed!

Freshly baked loaf of bread

The chocolate melted nicely with the baked apples

Chocolate muesli which I used

Apple Chocolate Muesli Bread

1 cup muesli
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
3/4 cup brown sugar
1 egg
1 cup vanilla soy milk
2 tbsp vegetable oil
1 tsp vanilla
1 cup diced apples


Preheat oven to 375F and grease and 8×4-inch loaf pan.
In a large bowl, whisk together muesli, flour, baking powder, baking soda, salt and nutmeg.
In a small bowl, beat egg with sugar, then add in soy milk, oil and vanilla.
Add sugar mixture to flour mixture and stir until just combined.
Stir in blueberries.
Pour batter into prepared pan and top with a few tablespoons of oats or muesli.
Bake at 375F for 55-60 minutes, until a tester comes out clean.
Remove from pan and let cool completely on a wire rack.
Makes 1 loaf.

Monday, August 17, 2009

Homemade Tang Yuan soup

I've always loved tang yuans since young. I remembered my grandma used to make this during the festival and we always had 2 colours- white & pink, of cos the latter is my favourite :) I love the smell of the dough too when we were all rolling the balls together, those were the times, excellent memories embedded in my heart :) The chewy texture of the balls are to die for! It can be plain balls or can be filled with black sesame paste/red bean/peanuts etc. For this recipe, I made them plain, but with a variety of colours! :)

Recipe for Tang Yuan Soup


1 1/2 cup glutinous rice flour
2 sweet potatoes, cubed
1 tblsp barley
1 pc. gula melaka (cylinder shaped)
Few slices of ginger
Food colourings- green, blue, pink (optional)
1 tsp pandan essence


1. Boil sweet potatoes, ginger slices & barley in a pot of boiling water till soft
2. Add pandan essence & gula melaka and continue to simmer on low fire
3. Mix flour with enough water and use hands to form a soft dough, or till it doesn't stick to the sides of the bowl. Don't add too much at once, at a little at a time
4. Divide dough into 4 portions
5. Use toothpick to dab colourings onto the dough, a little goes a long way (see picture above)
6. Mix colouring into dough till desired colours achieved.
7. In a separate pot of boiling water, roll dough into balls and drop them in.
8. Once they float up, dish them into the 1st pot with all other ingredients.
9. Let all the tang yuans simmer for a while to allow all flavours to mingle.
10. Serve hot!
This makes a lovely dessert, easy and quick to make!

Mango Oat & Orange Poppyseed Muffins

Saw this basic recipe for Banana Oat Muffins and since it sounded so healthy, I ought to give it a try :) Since I had no ripen bananas in my kitchen, I did have a really ripe mango my hubby's friend gave. So in goes the mango into my muffin recipe :)

You have heard of the combo of lemon & poppyseeds or orange & poppyseeds, but have you heard of mango with poppyseeds? I honestly have not. Well, I altered the recipe accordingly to try out this new flavour! I must say that some fruits are better eaten fresh, like mango for instance. You can taste a hint of mango flavour in the muffins, but you can't taste the pungent mango flavour like you would if you ate it fresh :)

Recipe for Mango Oat & Orange Poppyseed Muffins
(makes 12 standard sized muffins, I used bigger cups as above and got 6 muffins)

120g plain flour
94g oat bran (I used rolled oats)
1 teaspoon baking powder
1 teaspoon baking soda
1 box (net wt. 42.5g) Sun.Maid raisins (I did not use raisins in this recipe)
1 egg, lightly beaten
100g sugar
1/4 cup oil
1 teaspoon vanilla essence
3 medium sized bananas, mashed (I used mashed mangoes for Mango oat muffins and orange paste + poppy seeds for Orange poppyseed muffins instead)
1 ripe mango
1 tblsp poppyseeds
1 tsp orange paste

1. Mix flour, oat bran, baking powder, baking soda and raisins in a bowl.
2. Combine egg, sugar, oil, vanilla essence and mashed bananas in another bowl.
3. Add the wet ingredients to the flour mixture. Stir until just blended.
4. Fill muffin cups/liners till almost full. Bake in preheated oven at 200 degC for 20 to 25 mins.

This recipe is adapted from "The 250 Best Muffin Recipes, by Esther Brody".