Ondeh Ondeh Mini Cupcakes 斑斓椰丝迷你小蛋糕 （中英加图对照食谱）

If you like eating ondeh ondeh or kueh dadar, you will love this pandan cupcakes with gula melaka coconut fillings too! These delightful mini versions are so moreish and addictive! I have baked these cutie mini Ondeh Ondeh cupcakes about a month ago for a gathering with friends but yet to find time to do up a blog recipe post until this week.

可爱迷你的斑斓椰丝小蛋糕，又香又好吃，真的让人欲罢不能！这是一个月前做了带去朋友聚会的，直到这星期才抽出时间整理步骤照片，翻译食谱打出来。

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Non-Bake Cendol Cheesecake 免烤煎蕊芝士蛋糕 （中英加图对照食谱）

My hubby is a great fan of Chendol. Thus I have experimented and created this non-bake Chendol cheesecake to celebrate our 16th wedding anniversary last Friday. Glad it is well received!

孩子的爸好喜欢吃煎蕊(chendol)，我就摸索自创了这免烤煎蕊芝士蛋糕来庆祝上星期五的16结婚周年！好喜欢这美味又简易的蛋糕，因为不需要用到烤箱或电动搅拌器喔！

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Hokkaido chiffon cupcake (cooked dough) with Gula Melaka Swiss Meringue Buttercream 北海道戚风杯子蛋糕 (烫面)-椰糖瑞士奶油霜（中英食谱教程）

I love Hokkaido chiffon cupcakes and have baked it many times and even tried it in pumpkin flavour which you can find the recipe here. This is my second time using cooked dough method* and I simply love the result of a softer and delicate cake texture. It is my first time making Swiss Meringue buttercream and in Gula Melaka flavour. It is so fragrant and delicious that my little boy licked up everything that was left over on the whisk and bowl...lol!

*Cooked dough meaning 烫面 in Chinese. The flour used in the chiffon cake recipe is cooked in warm oil before mixing with the meringue prior to baking as it will yield a softer and delicate cake texture.

好喜欢吃北海道戚风杯子蛋糕，做过好几次包括南瓜口味的。(有兴趣可以按“这”看食谱) 这是我第二次用烫面做法*来做这款人人爱的小蛋糕。质感比直接做法更柔软更细腻！ 这是我第一次尝试做瑞士蛋白奶油霜而且是椰糖口味的，味道好香也特别好吃到家里的小朋友把搅拌器与钢盆剩下的奶油霜全部舔光光呢。。。呵呵！



* 烫面解释 (来自君之) ：烫面戚风，最关键的是“烫面”的过程，所谓“烫面”，从名字上理解，就是被烫过的面粉。最简单的解释是，面粉里的淀粉和蛋白质，在高温下改变性质后，产生很好的增稠力。也因为有烫面的存在，我们能够在戚风的配方里加入更多的液体，使我们做出的戚风在原本就细腻柔软的基础上更进一层楼，变得更柔更软更可口了。将面粉“烫”熟，使面粉内的淀粉发生糊化，进而吸收更多的水分。不过面粉不能直接用煮开的液体来烫，那样温度太高面粉会过度熟化，只需将液体煮热就可以。

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Gula Melaka Yoga Cotton Cake 椰糖瑜伽棉花蛋糕（中英食谱教程）

My family loves the Yoga cotton cake as the texture is so soft and moist and it is best eaten chilled as it tastes like the Japanese Cotton Cheesecake. I have made it in gula melaka flavour this round and it is super fragrant and tastes even better than the original!

上次介绍的瑜珈棉花蛋糕很受欢迎，这次尝试了椰糖口味的，味道更佳！质感又柔又细腻，一样也能做瑜珈！

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Gula Melaka Chiffon Cake 椰糖戚风蛋糕 （中英食谱教程）

This is my second time baking a chiffon cake. My first attempt was almost 2 years ago when I baked a Matcha Chiffon Cake after returning from a Japan holiday as I had bought a big pack of Japanese Matcha powder. I was elated being successful on my first attempt as I was told that the success rate for chiffon cake is not high especially for a newbie.

As I had leftover coconut milk in the fridge, hence the decision to try out the Gula Melaka flavour. Here's sharing my second chiffon cake after a haitus, it is moist and fluffy and of course delicious and fragrance!

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