Just a short one fm me today... i went to town last night to meet both my sisters for coffee... we do at times get to meet up with one another for a quick update and a little bit of gossip session ... its nice cos we dont really get to meet up without our better half plus both of them are working women... so whenever i can (especially when hb is outstation).. i will try to arrange something with both of them.. good to see both of u girls last night.. the way we laugh just abt everything is something that can never be replace... :o)))
Anyway after i dropped them off.. i realised that i had misplaced my house keys... as far as i can remember, i had placed it in my handbag.. hmmm
It was late and my only concerned was how on earth are we gonna get into the house... thank goodness Sonia wasnt fussy at all eventho it was way past her bedtime.. i went to my neighbour's house and told them abt my plight.. they were very helpful and her hb had to climb into my house (thank god my kitchen balcony door wasnt locked) to open up my front door... so for now it looks like i will be stuck at home till.... blaaaahhhhh!!
Ok back to my daily bakes... I had baked these petite cakes for my sisters... its simple and u can get lots out of this recipe... let me warned u that this is not ur typical dense, buttery type of cake recipe since it uses oil... these cakes are light and airy... just like ur typical sponge cake... well except it has red bean paste which makes it a little different... definately not my hb's kinda cake... i know Hairi will love it tho!
2 tbsp honey
350g plain flour
50g corn flour
2 tsp baking powder
1 tsp vanilla essence
100ml oil (i used corn oil)
50g almond slice
enough chocolate rice
15 floral baking tins (i used friand and cupcake mould)
enough red bean paste (mine was store bought)
1. Grease each baking cup with a little oil and put in a tsp of red bean paste.
2. Beat eggs, sugar and honey in a mixer for a few minutes or till fluffy.. Add in ovalette.
3. Sieve plain flour, corn flour and baking powder and add into egg mixture and whisk till fluffy.
4. Add water and vanilla essence. Mix well then remove from mixer.
5. Pour in oil and mix well with ur hand... (u can use rubber spatula to fold in oil)
6. Spoon batter into the prepared cups... 3/4 full
7. Sprinkle with almond slice or chocolate rice
8. Bake in a preheated oven of 175C for 25 mins (mine done within 15mins)