Hwee Ju's cook book

Yields 12 cupcakes or 2-layer 7" round cake 130g AP Flour (I used SRF) 80g Brown Sugar 40g Castor Sugar 1/2 tsp Baking Powder (I omit) 1/2 tsp Baking Soda 1/2 tsp Salt 1 tsp Cinnamon 1 tsp Vanilla Extract 2 Eggs 140g Vegetable Oil (I used melted butter) 200g Grated Carrots (from 430g carrots; squeeze out juice after grated) 70g Walnut/Pecan Pieces (save some for decorating) Preheat oven to 170 degrees 1. Whisk together first 7 ingredients. In another bowl whisk together eggs and oil. 2. Add dry ingredients to wet ingredients, mix until incorporated. Fold in carrots and nuts. 3. Pour in two 7 inch cake rounds, bake for 35 - 45 minutes, or until a toothpick comes out clean. 4. Let cool at least 30 minutes before taking out of pan. Cream Cheese Frosting yield: enough for this cake 250g Cream Cheese, softened 60g Butter, slightly soften 1 Tbsp Sour cream (I made with 2 Tbsp whipping cream + 1 tsp lemon juice) 2 tsp Corn flour,

INGREDIENTS Ingredient A: 1   tsp   instant yeast 1   tbsp   water ,  lukewarm Ingredient B: 300   grams   rice flour ,  sifted 280   grams   water ,  room temperature Ingredient C: 200   grams   sugar 340   grams   water ,  room temperature 3   pieces   pandan leaves ,  knotted Ingredient: 1/2   tsp   cooking oil INSTRUCTIONS Proof the Yeast: 1. tart by dissolving 1 teaspoon instant yeast in 1 tbsp lukewarm water. 2. Set aside the mixture for 10 minutes or until the mixture turns foamy. Make the Cake Batter: 1. Have ready rice flour and water. 2. Place sifted rice flour into a medium size bowl and add in water. Whisk and combine till you get a thick and smooth batter. Then set aside. 3. Next, have ready sugar, water and knotted pandan leaves. 4. In a saucepan, heat up the sugar with water and pandan leaves until sugar dissolves. 5. Then slowly pour the hot sugar syrup into the rice flour mixture, stirring it consta

Ingredients 1 1/2 cups  mashed bananas  (about 3 medium bananas) 1/3 cup  vegetable oil  1  egg  (room temperature) 1/3 cup  white granulated sugar  1 1/2 cups  all purpose flour  1/3 cup  cocoa  1 teaspoon  baking soda  1 teaspoon  white vinegar / lemon juice 1/2 teaspoon  baking powder  1 teaspoon  vanilla extract  1 cup  chocolate chips  Ingredients Preheat oven to 175 degrees C. Line a 12-count muffin pan with cupcake liners. Set aside. In a large bowl, combine mashed bananas, vegetable oil and egg. In a separate large bowl, sift together flour, cocoa and baking powder. Whisk in sugar. Add flour mixture to banana mixture and using a spatula gently stir to combine. Don't over-mix. Add baking soda to a small bowl with the vinegar. Mix to combine. Add vinegar mixture and vanilla extract to the batter, stir to combine. Stir in chocolate chips. Spoon batter into the prepared muffin pan, filling them 2/3 from the top. Optional: Sprinkle each muffin ti