Chocolate Bottom Banana Square

This cake is highly addictive !!!! Can't stop at one slice. I have a weakness with chococlate and I love banana, therefore banana and chocolate seem heavenly match. The sweetness and the aroma from the banana blended with distincitve rich cocoa. Moist and full of flavour, mmmmm

Ingredients:

• 115g butter
• 1 cup sugar
• 1 egg, lightly beaten
• 3 medium ripe bananas, mashed
• 1 1/2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup cocoa powder
• 1/2 cup chocolate chips
• 1 tsp vanilla extract

Method:
Pre heat oven at 180C/160C for fan oven. Line a 9" square baking pan with grease proof paper.

In a mixing bowl, cream butter and sugar untl light and fluffy

Add in the egg, vanilla extract and mash bananas, mix until well combine.

Sieve in flour, baking powder, baking soda and salt into the creamed mixture and mix it well.

Divide the batter into half. Add the cocoa powder to one portion of the batter. Spread the cocoa portion in the bottom of the baking pan.

Spread the remaining plain batter on top of the cocoa batter, give is a nice gently swirl with a knife. Sprinkle the chocolate chips on top.

Bake at 180C/160C for fan oven for about 30 minutes. Test with a skewer to ensure that the cake is cook properly.

Once the cake cool down, cut into square and serve

Marble Cheese Brownies

If you love brownies and cheesecake, why not whip up a fresh batch of cheesecake brownies? The marriage between creaminess and richness is certainly irresistible. These are a great treat to serve at a family dinner or at a kid's birthday party. They're so simple to make.

Ingredients for the brownies:

• 250g butter
• 1 cup of cocoa powder
• 3 eggs
• 11/2 cup of castor sugar
• 1/2 cup evaporated milk
• 11/2 cup of plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate soda
• 1 tsp vanilla extract

Method:

Preheat oven at 175C, grease and line a 10"x10" baking pan.

Sift plain flour with baking powder and bicarbonate soda and set aside.

Melt butter in a saucepan and mix in the cocoa powder and stir to blend.

Hand whisk the eggs and sugar until combine, add in the butter cocoa mixture and mix well.

Add in the evaporated milk and then the flour, adding bit by bit and stir until well combined. lastly add in the vanilla extract.

Pour the batten into the baking pan but set aside 2-3 tbsp of the cocoa batter for the marble effect.

Bake for 20-30 minutes

Ingredients for the Cheese Marble Layer:

• 250g cream cheese, at room tempeature
• 1 cup of castor sugar
• 1 egg

Method:

Beat cream cheese until light and creamy.

Add in sugar and beat well.

Add in the egg and mix until well combined.

Pour the cheese batter onto the baked brownies, then pipe the remaining cocoa batter on top the cheese batter in vertical lines, and using toothpick, scale it slightly to create the marble effect.

Bake it foe another 20 minutes, let it cool on the pan for about 10 minutes before taking the cake out and let it cool on the wire rack.

Cut into squares and it's ready to serve.

In another bowl, beat eggs with sugar until

Walnut Crumble Cake

Playing time with flour, sugar, eggs and butter....

Ingredients:

for the crumbles:

• 100g digestive biscuits, crushed
• 50g walnut, lightly toasted and chopped coarsely
• 50g light brown sugar
• 5g instant coffee
• 2.5g cinnamon powder
• 50g cold butter

for the cake layer:

• 150g soft butter
• 100g castor sugar
• 2 eggs, lightly beaten
• 1 tsp vanilla essence
• a pinch of salt
• 200g cake flour **
• 1 tsp baking powder
• 150g plain yoghurt

** for cake flour: 2 cups of plain flour but take away 2 tbsp. Add in 2 tbsp cornflour. Sift both the flour 5x.

Method:

Mix crushed digestive biscuits, light brown sugar, chopped walnut, cinnamon powder, instant coffeeon a mixing bowl. With finger tips, rub in the cold butter until the mixture becomes crumbly. Set aside.

Sift cake flour and baking powder, set aside.

Beat butter and sugar until light & fluffy. Mix in vanilla essence and salt and mix well.

Add in eggs gradually, mix well each time the eggs is added.

With spatula, stir in the cake flour mixture. Stir until the flour mixture is fully incorporated into the batter. The batter at this stage will be quiet thick and firm.

Add in yoghurt in a few separate additions, stir well each time the yoghurt is added. The batter will become smooth and spreadable.

Line a bottom of a 20cm springform pan with 1/3 of the crumble. Spread evenly and press firmly with the back of a spoon.

Add in 1/2 of the cake batter, spread evenly with the spatula. Sprinkle the top of the cake batter evenly with 1/3 of the crumbles. Add  in the remaining cake batter. Spread evenly. Sprinkle with the rest of the remaining crumbles.

Bake the cake in preheated oven at 170C (fan oven) for 30-40 minutes or until the skewer inserted into the cake comes out clean.

Remove cake from oven, let cool slightly and unmould. Allow to cool completely before serving.

Kuih Kemboja/Kuih Bakar

This is the Malay kuih that we found at pasar malam in Malaysia.

Ingredients:

• 2 cups of plain flour
• 1 cup of sugar
• 2 1/4 cups of coconut milk
• 4 large eggs
• 2 tbsp melted butter
• 1/2 tsp pandan paste + 1 cup of water (mixed together)
• sesame seeds

Method:
Preheat oven to 170C/C fan oven and greased a baking pan.

Beat eggs and sugar until dissolves but not fluffy.

Mix pandan paste, water into coconut milk and stir until mix well.

Add in the flour and the coconut milk mixture alternately into the egg and sugar mixture. Combine well.

Pour batterv  into the greased baking pan and sprinkle the sesame seeds on top.

Bake for about  45 minutes until golden brown or skewer comes out clean.

Cool it down before cutting.