Recipe: Condensed Milk Raisin Cookies

This recipe is adapted from http://jesska.co.za/2012/12/30/condensed-milk-cookies/

Makes 48 Condensed Milk Raisin Cookies (Sugarless) – I replaced sugar with 3 tbsp honey

Ingredients:

• 125g butter
• 3 tbsp honey
• 1/2 tin condensed milk (120g to 200g condensed milk – depending on your preference)
• 1.5 cups flour
• 1 tsp vanilla extract
• 1 tsp baking powder
• a pinch of salt
• 90 g raisins OR Sunmaid Natural California Raisins 3Sx30G

Preparations:

• Sift together the flour, baking powder, salt, set aside.

Directions:

• Cream butter and honey (OR sugar) in a bowl by hand or  an electric mixer until light and fluffy.
• Add the vanilla extract and mix
• Add the flour, baking powder, salt and mix until no trace of flour can be seen
• Slowly add in the condensed milk and mix
• Fold in the raisins
• Put the dough in a transparent plastic bag or plastic wrap, and roll out the dough to about 5mm thick 

• Put your dough in the fridge for 30 minutes to harden
• Cut out shapes using cookie cutters
• Place cookies on a baking tray, lined with parchment paper

• Bake in oven at 170 C for 10 – 12 minutes or until the bottom of the cookies turn brown

Enjoy!

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Recipe: Raisin Cupcakes with Lychee

This recipe is adapted from ‘Baking with Tropical Fruits’ by Melinda Lim

Makes 12 Raisin Cupcakes with Lychee (Sugarless) – I replaced 200 g castor sugar with 3 tbsp honey

Ingredients:

• 1 can of lychee, drained and chopped, reserve the liquid
• 220 g (7.5 oz) cake flour
• 1.5 tsp baking powder
• 1/4 tsp salt
• 200 g unsalted butter, at room temperature
• 3 tbsp honey OR 130 g (4.5 oz) castor sugar
• 2 eggs
• 1 tsp vanilla extract
• 20 tbsp reserved lychee water
• 180 g raisins OR Sunmaid Natural California Raisins 6Sx30G

Preparations:

• Drain the lychees and cut into small pieces, set aside.
• Sift together the flour, baking powder, salt, set aside.
• Line a 12-cupcake pan with cupcake liners, set aside.

Directions:

• Cream butter and honey (OR sugar) in a bowl by hand or  an electric mixer until light and fluffy.
• Add the vanilla extract and beat on medium speed for about 30 seconds.
• Add in the eggs and beat on medium speed till it is incorporated.
• Turn the speed to low and gradually add the sifted flour mixture.
• Mix until no trace of flour is left.
• Slowly add in 20 tbsp (or lesser) lychee water and mix.
• Fold in the raisins and diced lychee.
• Scoop into cupcake liners about three-quarters full.
• Bake in oven at 180 C for 20 – 25 minutes or until a toothpick comes out clean.

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Recipe: Kimchi Jeon (Korean Kimchi Pancake)

This recipe is adapted from ‘The Food of Korea‘

Makes 1 10 cm wide round pancake

Ingredients:

• 1 cup (200 g) cake flour
• 3/4 cup (185 ml) water
• 1 egg, lightly beaten (OPTIONAL)
• 1 tsp salt
• 250 g kimchi
• 150 g pea sprouts (you can also use carrot or green onions)
• 2 tbsp vegetable oil

Preparations:

• Combine the flour, egg (optional), salt, stiring it to make a smooth, thin batter.
• Stir in the kimchi and pea sprouts, and set aside.

***Note:  In making Korean pancake, the batter should just cover and coat the ingredients. You have too much batter if the ingredients are swimming in the batter.

Directions:

• Heat 2 tablespoons of oil in a skillet
• When moderately hot, add a ladleful of batter.
• Add in more batter until it forms a thin 10 cm round pancake.
• Cook for 2 minutes or till it turns golden brown underneath.

• Flip over to the other side and cook till light brown.

• Repeat until all the batter and mixture is used up.
• Serve hot with the Soy and Vinegar Dip (Refer to the below recipe) or chilli sauce.

Recipe: Soy and Vinegar Dip

Ingredients:

• 3 tbsp light soy sauce
• 1 tbsp rice vinegar
• 1 tsp fine chopped garlic
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• 1/4 tsp grounded black pepper

Preparations:

• Combine all ingredients in a bowl and set aside.

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Recipe: Longan Coconut Cupcakes

The recipe is adapted from ‘Baking with Tropical Fruits’ by Melinda Lim

Makes 12 Longan Coconut Cupcakes (Sugarless) – I replaced 200 g castor sugar with 3 tbsp honey

Ingredients:

• 1 can of longans, 397 g (14 oz), drained and chopped, reserve the liquid
• 200 g (7 oz) cake flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 3 tbsp honey OR 200 g (7 oz) castor sugar
• 2 eggs
• 80 ml vegetable oil
• 60 ml coconut milk
• 60 ml longan syrup
• Black sesame seeds, lightly toasted

Preparations:

• Drain the longans and cut into small pieces, set aside.
• Sift together the flour, baking powder, salt, set aside.
• Line a 12-cupcake pan with cupcake liners, set aside.

Directions:

• Whisk 2 eggs in a bowl until light and fluffy.
• Add 80 ml vegetable oil and 60 ml coconut milk.
• Beat on medium speed for about 30 seconds.
• Turn the speed to low and gradually add the sifted flour mixture.
• Mix until no trace of flour is left.
• Add 60 ml longan syrup and mix for another 3 seconds.
• Fold in the diced longan.
• Scoop into cupcake liners about three-quarters full.
• Sprinkle top of cupcakes with sesame seeds.
• Bake in oven at 180 C for 20 – 25 minutes or until a toothpick comes out clean.

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