Tuesday, October 21, 2014

Creamy Green Bean Soup

How about having a bowl of creamy green bean soup instead of the usual soupy ones?

Well, I'm kinda in between the soupy and the creamy ones, but either one goes well for me.

So how about yourself?

Hubby commented that these creamy ones tasted better than the usual soupy ones. Perhaps he preferred more "beans" in his dessert.

Nevertheless, both hubby and Nic enjoyed this creamy green bean soup, and I was glad it hadn't been gone a waste.

Join me in a bowl of Creamy Green Bean Soup Porridge?

Creamy Green Bean Soup


150g green bean, washed & drained
1 bunch of pandan leaves, knotted
100g light brown sugar (more if you prefer sweeter)
1/4 tsp salt
40g sago pearls (soak in water for 30 mins, drained and set aside)
2000ml water (more if needed)


1. Fry your washed green beans in a frying pan, using low-medium heat, until light brown and fragrant. Set aside.
2. Put a pot of water to boil (2000ml). Add in the green beans and pandan leaves, let it boil. Lower the heat and simmer until the green beans have soften.
2. Add in the sugar & salt, stir until sugar has dissolved.
3. Add in the sago, mix well. Let it boil and remove from the heat. Serve warm.

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Monday, October 20, 2014

Rum Sugee Cupcakes

I have always wanted t bake a Sugee Cake but I always failed to do so... Reason being that my sugee flour would be expired by the time I decided to bake one, or not, if I wanted to bake one, I do not have any sugee flour...

To my surprise, this Sugee Cupcakes were a delish and they were so soft and fluffy!!!

The texture was utterly cottony soft, the girls and myself loved it very much. But you might find a little coarse bit texture of the sugee (semolina), otherwise, everything about this Sugee Cupcakes were fantastic!

So next one will be Sugee Cookies, love the crunchiness of the Sugee Cookies I used to buy from the Indian shops..... 

Keep track if you are keen :)

Rum Sugee Cupcakes
(Recipe as adapted from 巧思妙点 )

(Yields about 6 regular-sized cupcakes)

90g butter, soften
65g caster sugar
1/2 tbsp rum (1 tbsp if you liked more, or you can omit)
2 eggs
60g sugee flour
46g plain flour
1/2 tsp baking powder


1. Cream the butter and sugar until light & fluffy. Add in the rum and mix well.
2. Add in 1 egg at a time, and beat well in each addition.
3. Add in the sieved flour, baking powder and sugee flour and mix well.
4. Pour the batter equally into 6 paper cupcake cases.
5. Bake in a preheated oven of 175C for about 20 minutes. Remove and leave to cool.

Do link back to MiMi Bakery House if you have used any information as published in this blog.


Saturday, October 18, 2014

▪ Danish Butter Cookies ▪

I like my danish cookies with sugar..

So did my hubby... 
Because his first question was when he saw this cookies, "Where are the ones with the sugar???"

These ain't exactly the danish butter cookies we would get from the usual tins we buy from the shop but they were as great...

Not only were the ingredients simplified, the cookie batter was easily piped out too. And little Mimi was trying to pipe out. She was having fun doing so.

So even though these Danish Butter Cookies ain't similar to the usual ones, you can bet that they were definitely better being home baked.

And Mimi couldn't help herself with these cookies once they were cooled.

Danish Butter Cookies
Adapted from Home Baking 星期天的烘焙时光 by鄭榮仙


110g unsalted butter, softened
40g icing sugar
35g egg
120g plain flour
35g almond powder
1g salt


1. Cream the butter until light & fluffy. Add in the sieved icing sugar, mix well.
2. Add in the sieved flour, almond powder and salt into the mixture, and mix until well combined.
3. Using your preferred piping pin, spoon some batter into the piping bag, squeeze out the cookie batter on the lined tray and bake them in a preheated oven of 180C for about 12-15 minutes.
4. Remove from the oven and place the cookies on the cooling rack.

Do link back to MiMi Bakery House if you have used any information as published in this blog.


Friday, October 17, 2014

▪ Tomato Pizza Bread ▪

It has been a long long time since I had tried to make a pizza dough from scratch.

Ever since I found the EASIEST way to make pizzas for my girls, using the Mission Wraps as base, they had loved such pizzas instead of the regular bread pizzas. They very much preferred the thin & crispy layer of the mission wrap, plus the extra servings of ham & cheese toppings.

For this "from the scratch" pizza dough and the looks of the pizza toppings, only Hubby & myself enjoyed it.

The 2 eldest girls had one each while Mimi refused to eat them. She wanted the "crispy" pizza with lots of ham...

Oh well... zzz...

The pizza bread texture was great, + the ketchup & mayonnaise drizzle, + the Japanese dried cuttlefish slices... It was a sinful treat but both of us enjoyed these mini 4-inch pizzas.

▪ Tomato Pizza Bread ▪
Adapted from Home Baking 星期天的烘焙时光 by鄭榮仙


Pizza Bread
150g bread flour
2g yeast
1 tsp sugar
1/3 tsp salt
10g oil
90g tomato juice
10g ketchup

1 sausage, diced
1/2 green capsicum
100g mozzarella cheese
Japanese dried cuttlefish slices
some tomato paste / pasta sauce
other toppings as desired


1. Put (A) into a mixing bowl, using the dough hook, and knead into a dough. Allow the dough to rest for about 40-50 minutes.

2. Punch out all the air and divide the dough into 4 equal portion, rest the dough for 15 minutes.
3. Flatten the round ball into a flat round shape about 10-cm. Using a fork, prick some holes on the dough.

4. Spread the pasta sauce on the dough, sprinkle your desired toppings and allow the dough to rest for another 30 minutes.

5. Bake in a preheated oven of 190C for about 15 minutes. Squeeze some ketchup & mayonnaise on the pizza and sprinkle the Japanese dried cuttlefish slices.
6. Eat the warm... Yummy!!!

Do link back to MiMi Bakery House if you have used any information as published in this blog.