Category: My Kitchen

Just get instant donut mix and make donuts. Milk or sugar donuts? Which one is your favourite?

It’s my 3rd purchase of Noraini’s Instant Doughnut Mix. You just need to make sure your yeast is active. Otherwise, all will fail.

Ingredients:
1/4 cup room temperature water
1 Tbsp sugar
5g yeast
1 packet Noraini’s Instant Doughnut Mix (buy here on Shopee https://invl.me/clmtlmg)
50g egg (1 B-size egg)
2 Tbsp butter
Enough cooking to fry
Enough sugar and milk for coating

Steps:

1. Mix water, sugar, and yeast.
2. Pour the doughnut mix into a mixing bowl.
3. Add in the egg, butter, and the yeast mixture into the doughnut mix.
4. Knead it until it forms a dough. Do it manually or with a mixer.
5. Cover and let it rest for 15 minutes.
6. Give it a knead and portion it. You can eyeball the portion or weigh with a scale.
7. Cover it and let it proof for 2 hours or until the size doubles.
8. Knead it and shape it. I use my finger. You can use a cutter to make a hole in the dough. Up to you. Let the dough rest for 15 minutes.
9. Heat the oil and fry the dough.
10. Coat the doughnut with milk or sugar, or have it plain. Just be creative.

I was given a big bunch of bananas. We made banana fritters with it and still have some more left. So, I made a self-raising flour banana cake with those overripe bananas.

Ingredients:

3 medium overripe bananas (any type will do)
2 medium eggs
1/2 tsp salt
1 tsp vanilla essence
1/3 cup fine sugar
1/2 vegetable oil/melted butter
1 1/2 cup self-raising flour

Instructions:

1. Peel and mash the banana.
2. Add eggs, salt, vanilla essence, fine sugar, and vegetable oil.
3. Mix until incorporated.
4. Fold in self-raising flour.
5. Pour into a lined/greased baking tray. I’m using a glass baking dish (approx. 10cmx17cmx4cm) instead of the usual baking tin. You can get something similar here: https://invl.io/clltm4c
6. Bake in a preheated oven at 160 degrees Celsius for 45 minutes. It’s cooked once the skewer comes out clean.
7. Cool on rack and serve. The texture is less crumbly after 24 hours.

Happy trying!

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Feel free to check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . I used Chinese (Simplified Chinese) exclusively in this account.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

Only food & beverage-related topics are shared in these accounts. Hope to see you there!

Before cooking the peach gum in a rice cooker, you have to prepare the peach gum and snow nest first. You’ll need to prepare them 8-12 hours before cooking.

For 1 or 2 pax consumption

7-10 pieces of peach gum
1 or 2 pieces of snow nest
5 pieces of snow lotus seeds
3-4 pieces seedless red dates (optional: cut into small pieces)
3-4 pieces dried longan (optional: cut into small pieces)
Brown sugar or rock sugar to taste

If you want to make a bigger batch, just multiply the above ingredients. Or just buy the soup pack that can feed at least 10 pax:

Get the collagen soup pack I’m using on TikTok https://vt.tiktok.com/ZSkwAgCWJ/
Get the collagen soup pack I’m using on Shopee https://invl.me/clms4e6

Prepare snow nest and peach gum

How to clean snow nest https://youtu.be/WAxeEeP98t0
How to clean peach gum https://youtu.be/jacwPnn_21M

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Easy Rice Cooker Beauty Peach Gum Collagen Soup 电饭锅桃胶三宝

Steps:

1. Rinse the peach gum, snow nest, and snow lotus seeds with clean/filtered water.
2. Soak in clean/filtered water for 8-12 hours. Keep them in the fridge.
3. After soaking, remove the impurities/debris.
4. After removing the impurities/debris, rinse them under running clean/filtered water (use a colander).
5. Add 1.5L of water, peach gums, snow lotus seeds, red dates, and dried longan into the rice cooker.
6. Switch on the rice cooker, set it to “congee” mode (or “porridge” mode).
7. Cook for 1 hour and 15 minutes.
8. At the 1-hour mark, add in sugar of your choice. The amount is up to your preference. Let it cook again for 5 minutes.
9. 5 minutes later, add in the snow nest and let it cook for another 10 minutes.
10. That’s all. It’s cooked!
11. Serve it warm or cold. I prefer cold. How about you?

Get the collagen soup pack I’m using on TikTok https://vt.tiktok.com/ZSkwAgCWJ/
Get the collagen soup pack I’m using on Shopee https://invl.me/clms4e6

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Easy Rice Cooker Peach Gum Three Treasure Dessert with Milk 鮮奶桃胶三宝

Steps:

1. Rinse the peach gum, snow nest, and snow lotus seeds with clean/filtered water.
2. Soak in clean/filtered water for 8-12 hours in room temperature or the fridge.
3. After soaking, remove the impurities/debris.
4. After removing the impurities/debris, rinse them under running clean/filtered water (use a colander).
5. Add 1.5L of water, peach gums, snow lotus seeds, red dates, and dried longan into the rice cooker.
6. Switch on the rice cooker, set it to “cook” mode.
7. Cook for approximately 1 hour and 10 minutes.
8. At the 1-hour mark, add in sugar of your choice and snow nest. Let it cook for another 10 minutes.
9. That’s all. It’s cooked!
10. Serve it warm or cold. Add milk before serving.

Get the collagen soup pack I’m using on TikTok https://vt.tiktok.com/ZSkwAgCWJ/
Get the collagen soup pack I’m using on Shopee https://invl.me/clms4e6

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Feel free to check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . I used Chinese (Simplified Chinese) exclusively in this account.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

Only food & beverage-related topics are shared in these accounts. Hope to see you there!

It’s my first time preparing snow swallow (also known as Gum Tragacanth / Snow Nest / Snow Bird’s Nest) to make collagen soup. I hope this video is useful to you.

IMPORTANT TO NOTE

For 1-2 person consumption, you just need 1 piece. It will expand! Don’t be too greedy! ONE IS ENOUGH! It will expand 30X or more!

How to clean?

1. Rinse it under running filtered or drinking water.
2. Soak in filtered or drinking water. Fill the bowl with water to the brim. Use a big bowl or container.
3. Soak it for 8-12 hours in the fridge or at room temperature. Best to keep it in the fridge if the weather is hot.
4. Once it’s ready, remove the visible impurities with a tweezer or your finger. Best to spread it on a flat surface. It will make your life easier, especially if it’s in big quantities.
5. Once it’s cleaned, pour it in the colander, run filtered/drinking water through it. Do it once or twice.
6. There you go! It’s ready to be cooked.

Buy gum tragacanth/snow swallow here:

Shopee https://invl.me/clmrkkg
TikTok https://vt.tiktok.com/ZSk4WgLAL/

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Feel free to check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . I used Chinese (Simplified Chinese) exclusively in this account.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

Only food & beverage-related topics are shared in these accounts. Hope to see you there!

I need to finish up the bottled orange juice that we bought. Since I still had some cream cheese left, I decided to make orange butter cheese cake. I reduced the sugar thinking that the orange juice was quite sweet. I didn’t taste it before using it haha… Anyway, it ended up not bad. The cake was rich, moist and buttery. Not too sweet too. Try it out.

Ingredients:

125g salted butter (room temperature)
75g cream cheese (room temperature)
40g castor sugar (if you want it to be sweeter, use 70g)
3 eggs (Size B)
A dash of vanilla essence
125g self-rising flour (sifted)
1/4 cup orange juice (fresh/bottled/boxed of your choice)
Orange zest (optional)

Instructions:

The mixer speed I used was “1” throughout the process.

1. Cream salted butter and cream cheese for 1-2 minutes.
2. Add sugar gradually while creaming. Cream for 5 minutes.
3. Add eggs one by one and vanilla essence. Beat for 10 minutes.
4. Fold in sifted self-rising flour until incorporated.
5. Add orange juice (and orange zest if you have) and continue folding until incorporated.
6. Pour the batter into a greased/lined baking tray. I use a 2lb loaf tin.
7. Bake in preheated oven at 160 degrees Celsius for 45-50 minutes. It’s ready once the skewer comes out clean.
8. Remove from the baking tin and cool on the rack.
9. Serve or store in a container. Can last 2-3 days.

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Feel free to check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . I used Chinese (Simplified Chinese) exclusively in this account.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

Only food & beverage-related topics are shared in these accounts. Hope to see you there!