Zebra Butter Cake

My mom love to eat butter cake. And knowing that her daughter can bake, she has been requesting me to bake her a butter cake for a very long time. This is definitely the longest overdue request from her. I am so relieved that I've finally baked her a butter cake. (I am sorry that it took me so long, mom!)

Usually, my mom will not have any comment for food. Whether it is nice or super yummylicious, when she has been asked how's the food, she will just says, "It's ok."

So, when she told me that she likes the texture of the cake ~ soft and moist, I was flabbergasted. It was the first time I get a feedback from her.

This recipe is adapted from my previous Chocolate Butter Marble Cake recipe with some minor adjustment to fit an 8" cake tin and added some coffee powder for additional flavor. Hope you'll enjoy my recipe!


Prep Time : 40 mins
Cook Time : 40 mins
Total Time : 1 hour 20 mins
Makes       : 8 - 16 slices

227g salted butter
4 large eggs
200g plain flour (sifted)
170g caster sugar (120g + 50g)
60ml milk
1 tsp baking powder
1 tsp vanilla extract
2 Tbsp cocoa powder
1 tsp coffee powder
3 Tbsp hot water
Pinch of salt

You will need a round 8" cake tin, greased side and bottom.

1. Preheat oven to 170°C.

2. In a small bowl, combine cocoa powder and coffee powder. Dilute with hot water to form a thick mixture. Set aside until needed.

3. Separate the egg yolks from whites. Place the egg whites in a mixing bowl and leave aside.

4. In another mixing bowl, cream butter and 120g sugar until creamy and pale in color. Add in the egg yolks one at a time and whisk well to combine.

5. Add in vanilla extract, baking powder, pinch of salt and half the flour. Beat until fully incorporated.

6. Pour in milk and the rest of the flour, and continue to beat until fully incorporated. Leave aside.

7. Now work on the egg whites. Beat the egg whites until foamy. Gradually, add in sugar and beat till stiff peak.

8. Fold in the egg whites into the batter in 3 batches, fold to combined well.

9. Divide the batter into 2 bowls. Leave one bowl as it is, while the other one, pour the earlier prepared cocoa mixture into it. Fold to fully incorporated.

10. Into the center of your greased cake tin, drop a big scoop of each batter, alternatively until both batter used up.

11. Lift the cake tin approx. 10cm from the counter top and drop it on the counter top to remove large air bubbles. Repeat 2 - 3 times.

12. Bake for 35 - 40 minutes or until the skewer comes out clean.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

First Commenter...(+/-)


BBQ Town @ Empire Shopping Gallery Subang

Just on the recent Saturday, we had mom's early birthday dinner at the newly opened restaurant - BBQ Town in Empire Subang. This is their 2nd outlet . BBQ Town offers Thai BBQ and combination of Japanese Shabu Shabu. So if you are indecisive of what to have - BBQ or Shabu Shabu, worry not! You can enjoy both at BBQ Town! We had a wonderful time enjoying their unlimited buffet.

Food counter
Food counter with variety of fresh vegetables. tofu, mushrooms, meatballs and etc.

Int he middle of the food counter, there are dipping and sauces. There are also a few selection of sushi on the left side which is not in the photo. Also not in the picture is a soft ice-cream machine at the other end of the counter.

Fresh Lamb Slices

Fresh Beef Slices

Fresh Farmed Chicken slices

Fresh Prawns
Even tho' the sizes of these prawns were not up to my expectation, but they were really fresh that the sizes doesn't matters anymore.

Scallops and Mussels
You can find scallops and mussels at the food counter. I had a few helping of these goodness.

My hubby especially love their meatballs - 'Cheung Bao Yuen/ Exploding Meatballs'. He said it was yummier than most of the 'Cheung Bao Yuen' outside.

Soft Ice-Cream
You can choose either chocolate or green tea flavor, or simply have a mix of both.

How To Enjoy Thai BBQ and Japanese Shabu Shabu

Yummy yummy!

Simple and straight-forward table arrangement. The staffs were really polite and friendly, making sure that we have enough of everything. (Please note that this photo was taken at 9.45pm where most of the crowd has already left.)

Eat All You Can Buffet
Lunch : RM32.80 ++
Dinner : EM39.80 ++
(Children 5-11 yo @ 50%)
From now until 31st Dec 2016, BBQ Town will be having their Opening Special. Enjoy their promotion - BUY 3 PAX, FREE 1 PAX. (not applicable during public holidays)
HUrry, make your way to BBQ Town now!

Level UG-18, Empire Shopping Gallery,
Jalan SS16/1,
47500 Subang Jaya,

10.00 am - 10.00 pm (DAILY)

Facebook : BBQ Town

S.C : YES, 10%

MAP (+/-)

First Commenter...(+/-)

Claypot Rice with Minced Meat and Pickled Mustard Root

Recently I've been following a few Hongkies cooking channel on Youtube, well, to be precise, it's two. One of them is Bob's Your Uncle. Bob is a home chef whom has been staying in London for 13 - 16 years. Because of this, he can cooks varieties of cuisines, mainly from his experiences staying there.

What I really like about his cooking channel is that he has English subtitle to it which makes it so much easier to understand, and he speaks with charm even tho' his language is a little bit tad harsh/ foul.

As Bob himself has explained in one of his cooking episode, Bob's Your Uncle is a British English expression which simply means "there you go, voila!". He meant to show his audiences that it is simple and fun to cook at home.

For today's dish, I've got inspired by Bob's Minced Meat Rice in Claypot. I did not follow his recipe but adapted his method. And I came out with this recipe for 1 pax because I think that it tastes better with individual pot. But you can doubled it and adjust the timing to 8 mins (instead of 6 mins), 40 secs (instead of 20 secs), 5 mins (instead of 4 mins), 10 mins (instead of 8 mins) and the last 2 mins remained.

Apparently, no matter how careful I was at pouring the egg to the steamed pork (making sure that the whole egg sit on top of it), the egg white was too much to be contained that it overflowed to the side, dragging the rest of the egg white along. Hence my not so good looking dish. But my hubby whom doesn't know how it was supposed to look like, gave me two thumbs up for this yummy~licious dish!

(Recipe adapted from Bob's Your Uncle)
Prep Time  : 10 mins
Cook Time : 30 mins
Total Time : 40 mins (+ 30 mins soaking)
Serves       : 1 pax

3/4 cup uncooked rice
1 1/2 cup water
1 egg

100g minced pork (or chicken)
1/4 pkt pickled mustard root/ char choy, chopped
1 pc bird's eyes chilli, finely chopped (optional)
1 tsp soy sauce
1/4 tsp salt
1/4 tsp sugar
A dash of white pepper
1/2 Tbsp corn starch
1 Tbsp water
1/2 tsp sesame oil

Sauce (Combine well in a small bowl)
1 Tbsp soy sauce
1 Tbsp water
1 tsp sugar

1. Wash rice and leave to drain in a colander for 10 minutes.

2. In a bowl, combine the minced pork, pickled mustard root and the rest of the seasonings except sesame oil, using your hand. Add in the sesame oil only after all the seasonings has combined, to lock in the flavor.
[Photo Inset: Right] On a small plate, shape the pork mixture into a disc shape. Using the back of your spoon, make an indent/ well in the center (to contain the egg later) and leave to marinate for 30 mins.

3. In a claypot, add in the pre-washed rice and 1 1/2 cup of water. Leave it aside to soak for 30 minutes.

4. Using medium heat, bring the water in the claypot to a boil, uncovered. Once boiling, close the lid and continue to cook until you see smoke/ hot air coming out from the edge of the lid. At this point, turn the heat to low and cook for 6 minutes.

5. Add in the pork mixture onto the rice by sliding it out from the small plate. Close the lid and turn up the heat to high for 20 seconds. After that, turn down the heat to low again and cook for 4 minutes.

6. Turn off the heat and let the remaining heat to continue to cook the pork for another 8 minutes. Lastly add in an egg on top of your steamed pork and close the lid for the last time for 2 minutes or until your egg is cooked.

7. Garnish with some chopped spring onion and served hot.

● When measuring water for the rice, do remember to use the same cup that you've used to measure your rice. The ratio of water to rice is 2:1.

● Do not worry if you smell something burnt during the cooking process. The rice at the bottom of the claypot is getting burnt and will become 'burnt rice'/ fan jiu which is an essential criteria of a good claypot rice.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

First Commenter...(+/-)


Steamed Moist Chocolate Cake For Our Prince Charming's 1st Birthday

Since we already had an early birthday bash for our prince charming the weekend before his birthday, we thought of just buying him a cupcake on his exact birthday which was on a weekday. But his sister insisted to have a BIRTHDAY CAKE. She said, "Birthday must have birthday cake!" Hence the impromptu decision to make this steamed chocolate birthday cake with chocolate ganache on the birthday morning itself.

Steamed Moist Chocolate Cake with Chocolate Ganache

"Tadaa!! A Yummylicious Choco Cake with Colourful Sprinkles"

You can enjoy this cake either cold or at room temperature. When eaten right from the fridge, this cake tasted like mudcake - really dense, moist and chocolatey.

When it is eaten at room temperature, it is soft, moist and chocolatey. We love it either way! My hubby, he doesn't like to eat chocolate cake but he is giving two thumbs up for this cake. Definitely a keeper!

Well, I must thank my daughter for her persistence. Finally, I've tried this steamed cake recipe which I've been saving for so long. It was a perfect occasion to make this yummylicious steamed chocolate cake!

My 3 years old daughter referred her brother as "My Baby" or "My Baby Boy". She's always protecting her baby brother whenever I scolded him. She would stand in between us and say, "Don't scold my baby!", and then gives her baby brother a kiss on his head. It always melts my heart to see my daughter protecting her baby brother like that, but then, who's spoiling the baby now, huh?

This photo was taken when my son was only a few days old and the Sister has already shown her amazing sisterly love towards her newborn baby brother. The bonding between them comes naturally and grow stronger with each day passes by. When either one of them cry or laugh, the other will follow. Sometimes, they will laugh like two hyenas for no particular reason. Their movements are literally contagious, within themselves.

I couldn't believe how fast time flies! He was born just on the borderline at 37 weeks. If a day earlier, he would be known as a preemie. He was such a tiny little baby. But look at him now! A year later and he has grown so much! No matter what he is doing (except crying), it's always a joy watching him.

In this photo, the Sister is feeding the birthday cake to her baby brother. His sister would feed him with whatever food she was eating (with my permission of course), and it is one of the way she shows her love towards her baby brother. Love both of them to the moon and back!

[08 Apr 2017] Making this steamed moist choco cake for my daughter's 4th birthday as requested by herself. Added some crushed peanuts all around, it was a perfect combination with the chocolatey cake!

For an even more chocolatey cake, I've added extra chocolate ganache in between the two layers. YUm..yum...

(Recipe adapted from The Domestic Goddess Wannabe)
Prep Time  : 25 mins
Cook Time : 35 mins
Total Time : 1 hour
Makes       : 8 - 10 slices

180g butter
200g caster sugar
200ml full cream evaporated milk
2 eggs, lightly beaten with fork
100g plain flour
50g cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract
1/8 tsp salt

For the ganache
100ml milk
350g semi-sweet chocolate, broken into small pieces

You will need an 8" round cake tin, greased and lined with baking sheet/ grease-proof paper.

1. In a thick-bottomed saucepan, add butter, sugar and evaporated milk. Using low heat, stir until sugar melted. Let it cool slightly.

2. Add the lightly beaten egg and vanilla extract into the cool buttery mixture and stir to combine.

3. In a mixing bowl, sift in all the dry ingredients. Add the buttery mixture into the dry ingredients and stir well to combine.

4. Pour batter into the prepared lined cake tin. Lift the cake tin approx. 10cm from counter top and drop it on the counter top to remove large air bubbles. Repeat 2 - 3 times.

5. Steam for 35 - 55 minutes, or until skewer comes out clean. Let the cake cool completely before removing it from the cake tin.

For the ganache
6. In a thick-bottomed saucepan, heat the milk until about to come to a boil. You will notice small bubbles forming at the edges. Off the heat.

7. Add in the chocolate picess and stir until you get a smooth chocolate ganache. Pour the ganache onto the cake in a circular motion to coat the cake evenly.

8. Serve cold or room temperature.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

Notes for my Julie & Miguel...
Both of you are our treasures, our gems! Remember to love one another and forgive each others. Do not keep things in your heart, talk to each others and solve the problem together!

First Commenter...(+/-)


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