Pandan Cupcakes with Gula Melaka Syrup

The best pandan cupcakes ever! Really easy to make and results in fluffy cupcakes that are perfect for eating as it is or for decorating with your choice of icing.

I have been searching through a lot of pandan cupcakes recipe and did not find one that was easy enough for me to bake until I found this amazing recipe.

This is not a pandan chiffon cupcake recipe. It is a regular easy to make pandan cupcake. The texture is light and fluffy but it is not so delicate as to make it difficult to handle. As such, it makes a perfect base for decorating with icing if you are so inclined. I just drizzled mine with a Gula Melaka Syrup.

The cupcakes are just as nice eaten plain. If you would like to fill them with Gula Melaka, you can definitely do that too. That’s what I like about these cupcakes, the cupcakes are so versatile you really can have them any way you like.

If you are eating the cupcakes plain or with some Gula Melaka syrup like mine, try heating them up a little before eating. It’s so delicious warm!

Zucchini Bread

Wonderfully moist and spiced with cinnamon and nutmeg this zucchini bread is a winner. 

You must be wondering what sort of healthy bread-cake this is. Well, even though it has zucchini in it I won’t say it is particularly healthy. It is definitely a sweet treat but boy oh boy, you need to try it!

It is so delicious you will want to have it for breakfast every day. The bread is topped with oat streusel and chocolate chips – doesn’t that just sound divine?

If you are anything like me, you would have been baking banana bread for ages and ages. This zucchini bread is definitely a nice change and you really ought to include it in your life.

The method of making it is similar to banana bread or muffins, just add the wet ingredients to the dry. There is also no need for any butter and hence, no need for an electric mixer. Easy isn’t it? Try it for yourself, you won’t regret it!

Malaysian Seri Muka Kuih

A sweet dessert made from glutinous rice and flavoured with gorgeous pandan (screwpine) leaves and coconut milk, it’s a real tea time treat.

Hello!

It has been a long time since my last post hasn't it? I blame the house move and no internet for my absence. Now, I finally have fibre broadband installed and have moved out of the dark ages.

So, what have I been cooking? Well, I made this delicious Malaysian dessert last week. Pandan and coconut milk always make such an aromatic and tasty combination.

I hope you don’t get overwhelmed by the recipe, it’s just a few steps that you need to plan for. Otherwise it really isn't that daunting and is very do-able! If you make this you can always show me on Twitter or Instagram by tagging @leowailin or using the hashtag #nomsieskitchen. Enjoy!

Carrot, Cranberry and Walnut Cake

This light and scrumptious carrot cake completely hits the spot and comes with an easy to follow recipe.

It is no secret that I love carrot cake. It is moist, light, scented with spice and you can even add other fruits and nuts in. So comforting, just my kind of dessert. I am hoping that it is your kind of dessert too.

Sometime back I shared a recipe for Carrot and Sultana Muffins but I think it is high time I shared a recipe for carrot cake with you. This recipe is for a light and scrumptious carrot cake. I have added cranberries and walnuts in mine but you can replace the cranberries with sultanas if you prefer. I have been making this for a long time. It is a very easy to follow recipe and I dare say you will not be disappointed with the results.

Banana Walnut Bread

Deliciously simple and straightforward banana walnut bread recipe made with butter instead of the usual vegetable oil.

Banana bread and banana muffins have previously been featured on Nomsies Kitchen. You can have a read of all those previous recipes here. It includes my all-time favourite recipe for Banana Muffins with Chocolate Chunks and Hazelnuts. However, I always like trying out new recipes for banana bread or muffins, I just can’t resist.

I have always wondered about the difference in using butter compared to vegetable oil in banana bread. After reading many rather lively debates and articles on the internet, my conclusion is that using vegetable oil produces a lighter, fluffier crumb whereas using butter produces a richer and heavier, albeit more flavourful bread.

This is actually my first time using butter in a banana bread simply because using butter usually calls for the use of a mixer. If I can get away without using a mixer, I will. I thought now is as good a time as any to get rid of this prejudice of mine which is truly one that is inspired by laziness and give it a go.

End result? Well, I must be consistent and stick with my earlier conclusion. Using butter definitely adds flavour, and when the bread is baking the smell from the mix of banana and butter is indeed heavenly – something that is missing from ones made with vegetable oil. The bread itself is also richer and denser than banana bread made using vegetable oil.

In all fairness, it also was not that difficult to use a mixer here. Just make sure the butter is properly softened first. You might notice that I used 3 teaspoons of Nutella in the recipe, this is purely optional. The reason I added so little was because there was all that I have left in the jar at the time.

Use this recipe if you are looking for a deliciously simple and straightforward banana bread recipe. You will not be disappointed.

Easy & Tasty Banana Muffins with Almond Streusel

Super quick, easy and tasty banana muffins with a hint of cinnamon and topped with almond streusel.

Hello everyone!

I happened to chance upon a fantastic banana muffin recipe and I can’t wait to tell you all about it.

This was a chance find on Pinterest. I always find that the best recipes seem to find you instead of you going on an extensive hunt for them. So anyway, you know I love my banana bread and muffins and I have shared my “All- Time Favourite” banana muffin with chocolate chunks and hazelnuts recipe here on Nomsies Kitchen previously.

I do believe that I have now found another recipe to add to the perfect banana muffins recipe list – this super quick, easy and tasty banana muffins topped with almond streusel. It has a touch of cinnamon added in the batter too, I always love the smell of cinnamon in baked goods. I also used a mixture of wholemeal and plain flour here.

Again, with most of my favourite recipes, it is super easy to make and does not require an electric mixer. Just whisk the wet ingredients by hand and add them to the dry ingredients. What a breeze!

Maybe that is not entirely accurate as the almond streusel does require a food processor – to simplify and quicken the process. Like with most of the times when I have used streusel in a recipe, I have always pre-made the streusel in advance. I have mentioned this previously and I am emphasising it again, it is so easy to make in a big batch and freeze in the freezer. It’s even easier if you divide the batch into single portions and bag each portion up. When you need to use it for a recipe, simply take that bag out of the freezer and thaw out in the fridge overnight or on the kitchen counter for a couple of hours before using.

Small forward planning steps in the kitchen go a really long way, as does utilising your freezer to its fullest. If you don’t believe me, just ask Jaime Oliver who has launched a whole new series entitled “Money Saving Meals” and book on how to make budget friendly meals, reduce wastage and utilise your freezer to its full potential.

I hope you try this banana muffins recipe for yourself. If you are feeling indulgent, you should know that these muffins taste really good when warmed, halved and slathered with Nutella. I think it would be a good idea to just fill them with Nutella next time I bake them. Happy baking!

Coffee Cake with Almond Streusel (Updated Version)

I thought of sharing an updated version of this coffee cake with almond streusel. I previously posted this in January 2014. This time, I used crème fraiche instead of sour cream and Baileys Cream. I also added a layer of streusel inside the cake. Hope you like it just as much!

Hello and a very happy Wednesday to you!

Have you been busy baking or do you firmly believe in not using the oven during the summer heat? As for me, I do not mind using the oven in the heat. After all, I am originally from a tropical country.

In any event, I thought of sharing an updated version of this coffee cake with almond streusel. I had previously posted this in January of this year. This time round, I used crème fraiche instead of a combination of sour cream and thick Baileys Cream. I also added a layer of almond streusel inside the cake. The last change I made was adhering to grand master Thomas Keller’s original instructions of finishing off the cake with a dusting of icing sugar, cocoa powder and cinnamon.

What did all the changes result in? Here is my conclusion.

I didn’t think the texture of the cake changed much with the use of crème fraiche, it was just as soft and fluffy. In any event, the original recipe does state that you can use either crème fraiche or sour cream.

However, I love streusel and the addition of more streusel inside the cake makes it even better, I love how the streusel on the inside is all melted and adds flavour to the cake whereas the streusel on top still gives it a lovely crunch. The added cinnamon and cocoa powder also provides a nice flavour and smell.

For the technical aspects of the cake, this time I also followed the original instructions from Thomas Keller and piped the batter into the cake tin instead of spooning it all in. To be honest, I am not sure if it made a big difference. Both times, this cake has come out very evenly. So, perhaps next time I will skip this step. Anything that saves on washing up is good.

All in, this is definitely a perfect tea time cake. Soft and fluffy cake texture with delicious almond streusel inside and on top.

As mentioned before, if you need to make the almond streusel afresh, do give yourself some extra time as the almond streusel must be rested and chilled for at least 2 hours before you use it.

Sago Gula Melaka

A truly classic Malaysian dessert. Served cold with coconut milk and Gula Melaka syrup, it is perfect on a hot day!

Hello hello!

I am introducing a classic Malaysian dessert on Nomsies Kitchen today. It is Sago with Gula Melaka.

It is rather simple to make. Sago pearls are boiled with water and then chilled to make little puddings. It is then served with coconut milk and Gula Melaka (palm sugar syrup). It is really easy to do as most of the time used in its preparation is actually inactive time. My British friends have told me it is somewhat similar to rice pudding.

This dessert is perfect eaten on a hot day. A bite of this and you can just imagine that you are at a beach resort in the Tropics. Ahh, now who wouldn’t want that?

Nutella Cream Cheese Brownies

These Nutella cream cheese brownies are so yummy and beautiful to look at, you just have to try it!

  

Hello hello!

I realised that I had some tubs of cream cheese in the fridge the other day and I wanted to use it for some baking. Dear husband of mine loves brownies so I settled upon an easy peasy brownie recipe.

It combines cream cheese, dark chocolate, hazelnuts and Nutella. Are those all your favourite things? If they are, read on!

I baked this brownie in a tart pan, I got the idea from Confectionalism, you should check out Nicole’s site, her baked goods are delicious and she has loads of great ideas too! The tart pan makes the brownie look extra beautiful with the scalloped edges.

The brownie batter is poured into the tart tin. The cream cheese and Nutella mixture is then spooned on top of the brownie batter and swirled through for a pretty pattern and delicious combination. You can further decorate it with some fruits or serve it warm with some ice cream. Am I making you drool yet? 

Banana Muffins with Chocolate Chunks and Hazelnuts

Glorious banana muffins with delicious chunks of chocolate and hazelnuts.

Hello friends! Hope you are feeling good and looking forward to your weekend. Yesterday was my birthday and as I said, I had decided not to bake myself a birthday cake. However, I was too greedy and I could not resist baking some glorious jumbo banana muffins with chocolate chunks and hazelnuts. Well it was my birthday so please don’t judge me!

Mud Cake with Salted Butterscotch

Hello everyone!

Since it is the weekend I thought that it would be great to share a dessert recipe with you. I made this mud cake with salted butterscotch yesterday and it was so good it blew my mind. Can I say that about my own cake? Well, I just did, only because it is. That is a fact.

Homemade Mini Cupcakes with Two-Toned Roses

Gorgeous mini cupcakes with two toned rose swirls. 

Perfect for Valentines Day or any other occasion!

Flavour options for cupcakes: Vanilla / Chocolate.

Vanilla Buttercream Frosting.

Cupcakes and Frosting 100% made from scratch using REAL butter.

Tastes as good as it looks!

Comes in boxes of 6, 12 or more.

A standard box of 6 cupcakes for £5; 12 cupcakes for £9

Discounts are available on large orders.

Ready to order?

Email nomsieskitchen@gmail.com

Call/Text/Whatsapp 074 4748 0418

All cupcakes are made to order from scratch. 

Local delivery within Newcastle/ Gateshead area is available costing between £1.50-£3 depending on distance.

You are welcome to pick up from my home for FREE (based in Gateshead NE8).

Coffee Cake with Almond Streusel Topping

Super soft and moist coffee cake with crunchy, crumbly almond streusel

Hello everyone. Happy Friday! I am happy to say that I have been busy baking pineapple jam tarts and I realised that I only posted once this week. Where did the week go?

Yesterday night, I wanted something that didn't come in a cookie form. As the saying goes, you can’t have too much of a good thing. I also wanted to use up some sour cream and some thick Baileys cream that I have languishing in my refrigerator. So, after dinner I baked this coffee cake and topped it off with some almond streusel. I had some leftover almond streusel in the freezer as I made a big batch for some blueberry muffins previously. As such, it saved quite a bit of time for me. However, if you need to make a fresh batch of almond streusel, do give yourself some extra time as the almond streusel must be rested and chilled for at least 2 hours before you use it.

As for the taste and texture of the cake, I really like how the sour cream and Baileys cream gave this cake a super soft and moist texture whereas the addition of the almond streusel contributes a crumbly, crunchy and sweet topping. When eaten together, the two contrasting textures provide a very appetising and delicious combination! I had 2 slices after my dinner, and no, I did not have an apple for dinner. This morning for breakfast, I had another one, maybe two, slices.

I was not too pleased with the photographs as it was taken quickly at night in yellow light as my greed didn't allow me to keep the cake uneaten until the morning. So, these photos will have to do. Until next time, happy baking!

Recipe for Coffee Cake with Almond Streusel Topping

Prep Time: 20 minutes (not including time for preparing almond streusel)/ Baking Time: 45 minutes

You will need an 8” cake tin

Ingredients

200gm All-Purpose Flour

1 tsp Baking Powder

¼ tsp Baking Soda

½ tsp Salt

75gm Butter

200gm Castor Sugar

1 large Egg

1 tsp Vanilla Essence

120gm Sour Cream

100gm Baileys Thick Cream (coffee flavoured)

30ml Black Coffee (1 tsp coffee diluted in hot water)

Topping

200gm Almond Streusel (recipe follows)

1 Tbsp Soft Brown Sugar

Method

1. Grease the cake tin and line with parchment paper. Pre-heat the oven to 160°C. Next, start by preparing the dry ingredients. Sieve the flour, baking powder and baking soda into a bowl. Add in the salt and whisk to combine the ingredients.

2. Cream the butter with a mixer until it has softened. Add the castor sugar and mix until evenly combined and the mixture is fluffy.

3. Add the egg and vanilla essence, mix until just combined. Do not over mix after you have added the egg.

4. Now, fold in the flour mixture alternately with the sour cream, Baileys and coffee mixture. Add a third of each mixture/ingredient at a time to ensure that it is even. Make sure the batter is evenly mixed after each addition.  

5. Pour the batter into the prepared cake tin. In a bowl, combine the almond streusel and tablespoon of soft brown sugar and roughly whisk together with a fork. Add the streusel topping all over the top of the cake. Bake for 45 minutes or until the streusel is golden brown and a skewer inserted in the centre comes out clean.

Recipe For Almond Streusel

Prep Time: 10 minutes (active prep time)/ Refrigerate for at least 2 hours before use

Ingredients

60gm All Purpose Flour

60gm Ground Almonds

60gm Castor Sugar

60gm Butter

¼ tsp Salt

Method

1. Cut the cold butter into cubes. Place in a food processor. In a bowl, combine the all-purpose flour, ground almonds, castor sugar and salt together and whisk to evenly mix. Add the flour mixture into the food processor with the butter and pulse for about 15-20 seconds until the mixture resembles bread crumbs.

2. Put the mixture into a resealable plastic freezer/sandwich bags. Refrigerate at least 2 hours before using. The almond streusel can be made in a big batch if you are intending to use it for other bakes, such as on top of muffins. It can be frozen for up to a month. Just put in the refrigerator to thaw out before using. Streusel should be used cold.

Christmas Fruit Cake

Christmas Fruit Cake with Walnuts

Hello everyone! With the festive season upon us, I know I have been sharing a lot of sweet recipes due to all the holiday baking I have been doing. I will try to post more savouries soon, meanwhile I hope you are embracing the festivities and enjoying your holiday baking.

Today, I want to share this very dear and special recipe for Christmas Fruit Cake with you. This is going to be a somewhat lengthy post, but I hope you bear with me as I wish to set out as many tips and tricks that I have learnt from my own hard and sometimes tearful experience with you so that you will be able to achieve the perfect bake.

Moist Banana Walnut Chocolate Bread

Moist Banana Walnut Chocolate Bread with desiccated coconut for a soft texture and intense flavour

Hello and how have we all been keeping?

Well, my schedule has been a bit out of whack. I had it all planned but then an unscheduled road trip for 2 days seems to have side tracked my best laid plans. In any event, I am looking forward to the road trip! Will rather work extra harder these few days and enjoy! Hey, I am learning how to embrace change better and not get so cranky if things don’t go as planned. That is one of my goals for 2014 and beyond, learning to embrace things. Of course I reserve the right to be cranky every now and then. There, caveat entered!

So, where was I, ah – yes, I wanted to share a recipe for a moist banana walnut chocolate bread. Oh I know there are thousands of banana bread recipes, but I really did enjoy this recipe and it takes 2 minutes to make. Well, you got me there, it takes 10 minutes of prep time, but that is short and easy enough. This banana bread is really quite filling and it worked really well for several brunches and lunches for me. The desiccated coconut gives body to the texture. As for the chocolate chips, well, most things are better with chocolate and this is definitely the case here. As a side note, I have reduced the sugar content so if you want it sweeter, go ahead and increase the amount of sugar by 50gm.

Carrot and Sultana Muffins

Carrot and Sultana Muffins

I love muffins that have a nice distinct muffin top, a little crusty and soft and moist inside. If I had to pick a flavour, carrot would be my choice. It must be the spices in it, the moistness, the heavenly smell when it is baking - the aroma wafting from the kitchen to your entire house, it is a culinary experience that is so richly comforting and satisfying. If there is a bottled home fragrance for carrot muffins, I would undoubtedly buy it for my home. Until such a day, I shall be content with baking wonderful carrot muffins. It's not such a bad idea I think.