{Review} Let’s Jiak Mooncakes - Low Sugar Ones, I Like!

How time flies.  The next joyous and loveliest festival apart from the Lunar New Year is here soon.  Everywhere is bustling with people, admiring the bright lights and the pretty lanterns.

Held on the 15th of the 8th month of the lunar calendar, it is for sure a full moon on that night.  It is a night to gather and in some countries like Korea, it is also a time to give thanks for the harvest.

I remember very vividly that when I was in primary school, my parents will order the traditional mooncakes and we will eat them, together with family and relatives during the period.  As the years progress, many different variations of the mooncakes can be found in the market.  Snow skin mooncakes, alcohol infused mooncakes, ice cream mooncakes, apart from the traditional baked lotus mooncakes.

I much prefer the traditional lotus mooncakes with egg yolks.  The more yolks the merrier!  But, these days, it is mostly just double egg yolks.  Recently, Bing Liang Bakery sent over some of their well-liked mooncakes, new flavours as well as the traditional lotus paste mooncakes.

I like that they have the low sugar variants.  Don’t we agree that mooncakes are overly sweet?  For the older folks who still love the traditional kinds, the low sugar mooncakes are really much better than the usual kind.

It is evident that the low sugar mooncakes are more popular when I brought them out for friends to try because that mooncake was the first to be gone.  There was no overly sweet taste lingering in the mouth after eating a small quarter.

We hardly see durian pure lotus seed paste mooncake in the market.  Mostly durian snow skin mooncakes.  This durian mooncake is not the pure durian mooncakes we see often.  This is a durian lotus paste mooncake.  Not overpowering, with a tinge of durian smell when you cut the mooncake, this is perfect for those who cannot stand durians but yet want to have a taste of durian mooncakes.  This is not extremely sweet as well.  My parents also commented that it was not too sweet.  Phew.

Apart from the lotus paste mooncake, white lotus paste mooncake and durian mooncake, Bing Liang also sells pandan mooncake, red bean mooncake and green tea mooncake.  All 100% handmade with no preservatives, these will be good as gifts.  And most importantly, let’s talk about the cost.  Unlike many places where a box of 4 mooncakes cost more than S$50, the most expensive box of mooncake is only S$50 at Bing Liang.

Comes with a pretty box too!  One can choose the type of mooncakes to go into each box.  Meaning, you can have a choice of 4 different types of mooncakes and have the best of the worlds.

With free delivery for purchases above S$88, there is no need to jostle with the crowd in the malls to get the mooncake fix.  

Still considering?  You can always do a taste test between 2pm and 7pm at:

39A Jln Pemimpin #03-01C Singapore 577183

Look at that thin crust!

Disclosure: Mooncakes are sponsored for the purpose of this review.  All photos and opinions are true to my own unless otherwise stated.  

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One-Bowl, No-Mixer Banana Muffins

It has been awhile since I last baked, well apart from baked pasta and roasted chicken and the likes.

A bunch of bananas lying in the kitchen prompted a frantic search for something easy to deal with it.  I was determined not to let it turn black and feed the dustbin.

The boys have been asking for their cupcakes, muffins for a while but I have still been pretty much suffering from the hangover from the school holidays and my vacation (oh I know, it's been so long right?).

 

 

Determined, I did a one-bowl, no-mixer banana muffins.  Done in 30 minutes, of course excluding the baking times.  And it was so easy that the boys chipped in to help.

 

They mashed the bananas (some motor skills there, yea), whisked the wet ingredients.  Very nicely, they helped wipe dry the muffin pan and lined it with their favourite cupcake liners, before scooping the mixture into them. 

I love baking with them, if the mess is not too much to handle.  Especially with sugar (headache).  Now that D is in primary school and reading much more, he reads the recipe to me sometimes.  Of course, I get squabbles too as they argue who should be doing what.  Haha 

This photo of the banana muffin is not the best because it was taken in the morning when we ate them.  At 6am, orange lights, that's probably the best I can do with an iPhone.  :D

 

But boy was it nice!  It tastes somewhat like the fried banana balls that I always like buying from Malay stores or Subway Niche.  Oh it's call Kueh Kodok. But this isn't fried and it is definitely healthier with coconut oil.  

 

Out of the 10 I made, the 2 young boys had 6 of them.  :)

One-Bowl No-Mixer Banana Muffins

Makes 8 to 10 muffins

Adapted from Foodie Baker

 

Ingredients

 

3 tbsp buttermilk or 3 tbsp milk with 1 tsp lemon juice

3 tbsp coconut oil

3 tbsp raw sugar (I used raw sugar because I did not have brown sugar)

1 egg

½ tsp vanilla extract

225g over-ripe bananas, mashed

120g plain flour

½ tsp baking soda

Pinch of salt

 

Method

 

1.  Preheat oven to 175 degree Celsius.  Line muffin / cupcake mould with liners.

 

2.  In a large mixing bowl, whisk whisk buttermilk (milk with lemon juice), coconut oil, sugar, egg and vanilla extract together until well-mixed.  Whisk in the mashed bananas.

 

3.  Sift the flour, baking soda and salt into the wet ingredients.  Fold with a spatula until well-mixed.  Fill the liners with the batter until ¾ full.  

 

4.  Bake for 17 to 20 minutes until a skewer inserted into the centre of the muffin comes out clean and the top of muffin springs back when lightly touched.

 

5.  Remove the muffin tin and set on a wire rack to cool completely.

 

We baked it in the evening and had them stored air-tight overnight.  Let me know if you bake it and if it taste just as good warm after it's baked.  :)

 

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Let's Start 2016 with A Healthy Lifestyle and A Baked Portobello Mushroom Recipe!

Hello 2016!

2015 has been nothing but a challenging year.  I am not penning down any resolutions this year but mentally remembering that 2016 shall be the year to continue with a healthy lifestyle, personal enrichment and spending more time with family.

D is starting primary 1 tomorrow and a whole new routine starts.  Having to prepare breakfast for him now and probably recess meals.  Not forgetting continuing having homecooked dinners, I wonder how I am going to handle it but I guess, just got to take in in my stride.

So, let's start 2016 with a food post!

This baked portobello mushroom is a hit with E, but D does not like it.  My guess is because he saw the "red thing" and knew what they were.  Thus,  simply announcing he does not like it.  On the other hand, E loves it!  That "red thing" were tomatoes and none of us told him what they were, (he actually dislikes tomatoes  so he happily ate them one after another.

This recipe is pretty easy and I think most things can go into the caps.  Bacon, ham, capsicums and any vegetables you want to hide.   

Baked Portobello Mushrooms

Ingredients
Mini portobello mushrooms
Tomatoes, diced
Corn 
Cheddar cheese
Parmesan cheese
Olive Oil

Directions:
1.  Preheat oven to 190 degrees celsius.
2.  Remove stems of mushrooms, wash and pat dry mushrooms.
3.  Using hand, coat mushrooms with olive oil
4.  Dice the tomatoes and mix them with the corn niblets and cheddar cheese in a bowl.
5.  Spoon the mixture (item 4) into the mushroom caps.  Top with parmesan cheese.
6.  Bake in the oven until the top is brown and cheese is melted.

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