Category: My Kitchen

1. Self-Rising Flour Banana Cake

Simple and basic banana cake recipe that you can try. No mixer used. You can use mixer if you want. However, it’s better to use mixer. Your arm will thank you hahaha!

Ingredients:
125g salted butter
1/2 cup sugar
1 tsp vanilla essence
2 large mashed overripe bananas (small one, can use 3-4)
1 medium egg
1 1/2 cup self-rising flour
70ml milk

Instructions:
1. Melt butter and sugar. Don’t burn it!
2. Add vanilla essence to the mixture.
3. Let the melted mixture cool before proceeding to the next step.
4. Mix and beat everything well and bubbly except the flour and milk.
5. Fold in flour.
6. Fold in milk.
7. Bake in preheated oven at 160 degrees Celsius for 45-50 minutes.

2. Self-Rising Flour Nestum Banana Cake

Nestum banana without butter. Instead, vegetable oil is used. You can replace the oil with same amount of melted butter.

Ingredients:
1/2 cup cooking oil
1/2 cup sugar
1 tsp vanilla essence
4 small mashed overripe bananas (big one, can use 2)
1 medium egg
1 1/2 cup self-rising flour
2 1/2 tbsp Nestum
70ml milk

Instructions:
1. Just mix and beat everything well and bubbly except the flour, Nestum, and milk.
2. Fold in flour.
3. Fold in Nestum.
4. Fold in milk.
5. Bake in preheated oven at 160 degrees Celsius for 45-50 minutes.

P/S: I’m using 2lb baking tin for the recipes. If you prefer taller cake, use a smaller or slimmer tin for it.

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 . The language I used on this platform is exclusively Chinese using Simplified Chinese.

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.

I only share food & beverage-related topics in these accounts. Hope to see you there!

1. 3-ingredient Condensed Milk Cookies

Basic condensed milk cookies that only require 3 ingredients. You can even replace the plain flour with cornstarch or custard powder. I would suggest that you make this cookie as thin as you can (about 3-4mm thick) so that it will brown nicely. I usually make this with cornstarch or custard powder, this is the first time I used plain flour as I ran out of those two.

Ingredients:
60g salted butter
50ml condensed milk
1 cup plain flour
Sprinkles(optional, depending on your design)

Instructions:

1. Mix all ingredients until no dry flour is in sight.
2. Shape it to any shape you like.
3. Freeze for at least 1 hour before baking.
4. Bake in preheated oven at 150 degrees Celsius for 30-35 minutes.

2. Salted Egg Yolk Cookies Recipe

This melt-in-mouth salted egg yolk cookies are easy to make. There is no need to get salted eggs. You just need to use the salted egg yolk powder that is easily available in the market.

Ingredients:

(A) Milk dough:
30g Salted butter
30ml Condensed milk
1/4 cup Plain Flour
1/4 cup Corn Starch

(B) Salted egg yolk dough:
30g Salted butter
30ml Condensed milk
1 Tbsp Salted egg yolk powder
1/2 cup Custard powder (Attention: Add 1 tablespoon more if the dough is still sticky. Add 1 tablespoon each time until the dough is no longer sticky)

Instructions:

1. Mix ingredients A until smooth, soft, and no more sticky.
2. Mix ingredients B until smooth, soft, and no more sticky.
3. Shape the dough.
4. Freeze for at least 30 minutes.
5. Bake in preheated oven at 150 degrees Celsius for 30-35 minutes.
6. Cool on a rack and store in an airtight container.

4-ingredient Chai Latte Cookies

Just use any instant chai latte powder to make this cookies. You can shape it any way you like. As long that the thickness is about 3-4mm, it will bake nicely.

Ingredients:

60g salted butter (softened, room temperature)
50ml condensed milk
1 1/2 Tbsp instant chai latte powder
3/4 Cup plain flour + 1/4 Cup cornstarch (sift)

Instructions:

1. Mix everything well.
2. Shape it.
3. Freeze for 30 minutes before baking.
4. Bake in preheated oven at 170 degree Celsius for 18-20 minutes.
5. Cool on rack and store in an airtight container.

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 . The language I used on this platform is exclusively Chinese using Simplified Chinese.

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.

I only share food & beverage-related topics in these accounts. Hope to see you there!

I dislike to deal with eggs when making cookies because it can be messy. Also, I don’t quite like the egg taste in cookies. Check out the following for 3 eggless butter cookies recipes.

1. Eggless Butter Cookies

Love this buttery cookies with crunchy sugar on its surface. It doesn’t look good in the video because it’s my first time making cookies like this. I’m sure you can make it look nicer. If you like to mix butter and sugar then spread it on your bread, it tastes like that.

Ingredients:

100g salted butter (room temperature)
1 Tbsp powdered sugar
1 Cup plain flour
Coarse/Granulated sugar (optional)

Instructions:

1. Mix butter and sugar till silky smooth.
2. Sift in flour.
3. Mix till everything is incorporated.
4. Roll into a log. Wrap in cling wrap.
5. Refrigerate it for at least 30 minutes.
6. Optional: Coat the surface with coarse/granulated sugar. It’s best to use coarse sugar if you have it.
7. Cut it with a knife.
8. Optional: Shape it to a nice round shape and smooth the surface with the warmth of your finger.
9. Freeze for at least 15 minutes.
10. Preheat oven.
11. Bake at 170 degrees Celsius for 18-20 minutes.
12. Leave to cool and store in an airtight container.

2. Eggless Tangy Lemon Butter Cookies Recipe

Lemon butter cookies are easy to make. It’s buttery, tangy, zesty, and not too sweet. If you want it sweet, add more sugar.

Ingredients:

100g salted butter (room temperature)
2 Tbsp powdered sugar
1/2 Tbsp lemon zest
1 Tbsp lemon juice
1 Cup plain flour

Instructions:

1. Mix powdered sugar, lemon zest, and lemon juice until incorporated.
2. Mix butter and lemon sugar mixture until silky smooth.
3. Sift in flour.
4. Mix till everything is incorporated.
5. Shape it into a cuboid. Wrap in cling wrap.
6. Refrigerate it for at least 30 minutes.
7. Cut it with a knife or fishing line.
8. Optional: Smooth the surface or corners with the warmth of your finger.
9. Freeze for at least 15 minutes.
10. Preheat oven.
11. Bake at 170 degrees Celsius for 18-20 minutes.
12. Leave to cool and store in an airtight container.

3. Biscoff Butter Cookies

This melt-in-mouth salted egg yolk cookies are easy to make. There is no need to get salted eggs. You just need to use the salted egg yolk powder that is easily available in the market.

Ingredients:

(A) Milk dough:
30g Salted butter
30ml Condensed milk
1/4 cup Plain Flour
1/4 cup Corn Starch

(B) Salted egg yolk dough:
30g Salted butter
30ml Condensed milk
1 Tbsp Salted egg yolk powder
1/2 cup Custard powder (Attention: Add 1 tablespoon more if the dough is still sticky. Add 1 tablespoon each time until the dough is no longer sticky)

Instructions:

1. Mix ingredients A until smooth, soft, and no more sticky.
2. Mix ingredients B until smooth, soft, and no more sticky.
3. Shape the dough.
4. Freeze for at least 30 minutes.
5. Bake in preheated oven at 150 degrees Celsius for 30-35 minutes.
6. Cool on a rack and store in an airtight container.

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 . The language I used on this platform is exclusively Chinese using Simplified Chinese.

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.

I only share food & beverage-related topics in these accounts. Hope to see you there!