Cream Cheese Pumpkin Cake

I often made quite a number of baking every time after my fridge cleaning. Yeap, trying to scrapped off all the leftover and this is one of the baking I made recently. It was inspired by the advertising picture as shown here. I immediately hooked up with the recipe as cream cheese is required on it, which is the most interesting part of it. I can imagine the used of cream cheese on cottony Japanese cheese cake and Feather Light cheese cake but not on common butter cake or pound cake. I am totally delighted with the outcome and it was actually out of my expectation. On the same day, I bring the cake along to have tea with a bunch of friends and I only managed to brought back two slices of them. How not to be happy ! hehe....

Ingredients :
250gm   cream cheese
125gm  butter, softened
350gm   sugar
4 eggs
280gm  mashed pumpkin
100ml  milk
375gm  flour (equal to 3 cups)
1/2 tspn  cinnamon powder
1/2 tspn   baking soda
2 tspn  baking powder
1/4 tspn  salt
2 tspn   'Singng dog' vanilla bean paste

Method :
(1) combine flour, baking powder, baking soda & salt into a big bowl and mix well, set aside.
(2) cream butter, cream cheese and sugar till creamy smooth.
(3) add in eggs one at a time and continue beating till everything well combined.
(4) next, stir in mashed pumpkin, vanilla & milk and mix well.
(5) now, fold in flour mixture till everything well mixed.
(6) pour batter to a 9" or 10" greased bundt cake pan and bake at preheated oven 175'C for about 50-60 mins or till cake tester came out clean.
(7) once its done, remove from oven and let to rest an 20 mins before unmoulding the cake.

The cake turned out really moist, aromatic & soft unlike any other pound cake. Absolutely addictive ! I will definitely make it again & again.... Hope you guys will love it too. Enjoy & have a wonderful day.

Purple Sweet Potato Hakka Steamed Bun @ Hee Ban

Everyone knows that Kristy is crazy with anything yeasted and these hakka steamed bun or kuih is too another favourite of mine. It tastes super delicious especially when it just came out of the steamer. My mother in law also love it a lot and thats why I made them pretty often. And the good thing is I managed to try them with sweet potato this time. Oh boy, I simply adored the colour so much. What do you think ?

I made this steamed kuih with mashed pumpkin before and its totally different from sweet potato. Cause some sweet potato came out dry and crumby after steamed especially the purple ones, you need extra water on it unlike pumpkin. Please refer the pumpkin steamed kuih recipe here. However, you can try to reduce the amount of water depending on how moist is the mashed sweet potato that you have.

Ingredients :
100gm  glutinous rice flour
150gm  all purpose flour
1 tspn  yeast
90gm  sugar
100gm  mashed purple sweet potato
150ml   warm water
50ml  cooking oil
* extra cooking oil for hand coating
*1 big banana leaf, run through hot water to soften the leaf then cut small

Method :
(1) combine everything into a big mixing bowl and knead till smooth
(2) once its done, divide dough into 50-55gm each and round it (coat your hand with cooking oil), then let it sit on banana leaf by flattened the dough between 2 leaves.
(3) next, let dough rest for an hour.
(5) finally, steamed dough for 10 minutes over high heat.

The shaped dough will soon rise beautifully. Remember, do let the dough sit a while longer during rainy days due to lower room temperature.

Oh boy, see how lovely the colour is and the bun is really really soft ! This is the second one I took. These babies are simply irresistible. Honestly, I can't resist to try more flavour on this kuih. Guess, there'll be more hee ban coming up soon. Yummm.....

I'm sending this to International Yeasted Recipe # April & Foodie Friday.

Coconut Flavoured Pai Bao # International Yeasted Recipe

Before going further, I would like to THANK everyone for joining the 'International Yeasted Recipe' event and make it happened successfully. I am more than thankful & honoured to have you all sharing the wonderful Asian & Western yeasted recipes with my readers from all over the world. And I am sure my readers are very much looking forward to more of your creation in future. Hope you guys will have fun ! And here's my April submission.

I have heard of 'Pai Bao' so often but haven't really try making it at home. 'Pai bao' is the kind of sweet bun arranged & baked in long shaped rows, and it tastes eggy soft. According to some blogger, 'pai bao' is one of the famous sweet bun in Hong Kong. Since I have not tasted one before, I have no idea what was the original taste of it at all. However, I've checked out some of the recipes over at the Chinese blogger site and finally came out with this NOT SO origin recipe. haha.....

Since I have yet baked anything with coconut on breads so far. So, I'm going to try something Asian this round. Hope you guys will love it too ! Here we go.....

Ingredients :
Sponge dough/Starter dough
150gm   bread flour
1/4 tspn   yeast
150ml   coconut milk
(100ml  thick coconut milk mix with 50ml water)

Method :
Mix all ingredients to form a soft dough then set aside to rest for an hour. Once its ready, wrap dough with plastic sheet then keep refrigerated for overnight or not less than 12 hours before used.

Main Dough
350gm  bread flour/high protein flour
1 pkt   coconut powder
3 TB  sugar
2 tspn yeast
1 egg, do not beat
100ml  coconut milk
80gm  butter, chopped
1 tspn  salt
all sponge dough, break into pieces

*1-/2 cups  raisins for filling

Method :
(1) combine all ingredients into a big mixing bowl, mix to form a soft dough then set aside to rest for 2 hours or till double in size.
(2) when its ready, punch dough to release air and knead to smooth dough.
(3) place dough to a slightly floured working table and divide dough into 12 portions, let to rest for 10 mins before shaping.


(4) now, flatten dough into oblong shape and spread on some raisins, roll dough by the longer side to form a long bread roll.
(5) leave rolled dough to rest on greased baking tray for 30-45 mins or till double in size.
(6) finally, brush on egg glazing and bake at preheated oven 185'-190'C for about 20 mins or till golden brown.

The bread is so soft & fluffy and the smell of coconut simply addictive.

I love raisins on bread and this is just remarkable. It would be so nice to have the bread with meat jerky. Definitely, its not the dog food. haha.....Its the Chinese meat jerky where its widely sold during the Chinese New Year. Enjoy guys !