3 large
eggs 70g caster sugar 1tsp vanilla extract 1 tsp lemon juice 20g fresh milk 50g dragon fruit 30g corn oil 120g cake flour
150 deg
C. Grease muffin pan with butter or cooking spray and set aside. Blend fresh milk and dragon fruit to smooth and add corn oil into it, blend well again. In a mixing bowl, whisk eggs, sugar, lemon juice and vanilla extract at high speed till thick and fluffy, for about 5
7 minutes.
Sieve the flour into the egg mixtures the second time in 2 portions until combined at low speed, Then use a rubber spatula to fold well the batter. Lastly stir the dragon fruit puree mixture again before pouring it into the batter and fold well with a rubber spatula. Scoop the batter into the muffin pan and gently tap the pan to release air bubbles. Then bake in the preheated oven for about 30 minutes or skewer inserted in the cake comes out clean. Release the small cakes from muffin pan once it is out of the oven.Recipe adapted from here with some adjustments
This Red Bean Jelly is made from the leftover red bean paste that I made for mooncakes recently. The jelly is a bit firm after chilled maybe due to the reason of high oil content in the red bean paste
There I chanced upon one of favourite stall selling Red Bean Crystal Bun 红豆水晶包. This stall used to be in Tiong Bahru and I will usually get the red bean ones after my meal
红豆沙馅料： Red bean filling. 包皮材料： Bun ingredients. Step for making "Pandan“ Red Bean Bun：. Red bean filling. Soak red bean and put in the fridge for over night
Ingredients. I always wanted to try it out with passion fruit and finally I did it. Ingredients. one pear (diced), one medium size mango (diced) & one green kiwi fruit (diced) & if possible strawberry (diced)
100 克 烘香瓜子(150度C烘8分钟)搽表面蛋液：1个蛋黄，1汤匙鲜奶(拌均过滤)。Pastry ingredients. 1 kg red bean paste100 g baked melon seeds (bake at 150 ° C for 8 minutes)Surface egg glaze ingredients. Mix well filling ingredients and divide into 90 g dough each
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