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 suga...

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....