Had so much fun making these kawaii cookies! The cookie dough is really easy to work with, you can mold them into any characters you like 🙂
Kawaii Pichu~ ^_^
Gudetama, the lazy egg
Recipe adapted from Baking Tai Tai
125g unsalted butter, softened at room temperature
40g icing sugar, sifted
1 teaspoon pure vanilla extract
125g potato starch
80g unbleached top flour (original recipe uses all purpose flour)
1 teaspoon cocoa powder
2 teaspoons icing sugar
- In a mixing bowl, use an electric mixer to beat the butter and icing sugar till light and fluffy. Add in vanilla extract and continue to beat till well combined.
- Sift in potato starch, plain flour and cocoa powder (optional). With a spatula, mix to form a soft dough. Leave the dough to chill in the fridge for about 15 minutes so that it is easier to work with.
- Roll and shape the dough into the characters. Place on a baking tray line with baking paper.
- Bake in preheated oven at 170°C for 15 minutes.
- Remove from oven. Allow cookies to cool on the baking tray for about 5 minutes to prevent breakage before you transfer to a wiring rack to cool completely.
- Draw the features on the cookies using edible food markers. For gudetama design, melt white chocolate to create the egg white and place the cookie on top. Freeze in the freezer until the chocolate hardens.
Have fun! 🙂
Our all-time-favorite – Rilakkuma
Yummy and healthy oatmeal cookies perfect for the whole family! Spice up the cookies with your favorite nuts, chocolates or dried fruits! 🙂
Teddy bear oatmeal cookies
Recipe adapted from allrecipes.com
115g unsalted butter, softened
20g white sugar
20g brown sugar
1/2 teaspoon pure vanilla extract
125g unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups quick cooking oats (i use bob’s red mill instant rolled oats)
3/4 teaspoon ground cinnamon (optional)
1/4 cup dark chocolate chips
1/4 cup macadamia nuts, chopped
- In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in egg, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats, nuts and chocolate chips. Cover, and chill dough for 30 minutes – 1 hour.
- Preheat the oven to 190°C. Line baking tray with baking sheet. Press the dough into bear shaped cookie mold. Alternatively, roll the dough into small balls and flatten each cookie with a fork.
- Bake for 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Decorate the cookies with melted white and milk chocolate (optional).
Hokkaido milk loaf using tangzhong method~
Recipe adapted from Yi Reservation
I am using 8″ x 4″ x 4″ baking tin
Tang Zhong (water-roux)
330g bread flour
115g chilled water roux (TangZhong) from below recipe
1 large egg, about 60g + more for egg wash
6g dry instant yeast
35ml warm milk (warmed up using baby’s milk warmer)
70ml heavy cream
30g butter, softened in room temperature
6g of instant dry yeast
Tang Zhong (water-roux)
- Add flour and milk into small pan. Place the pan over low heat while whisking to prevent lumps from forming.
- In 3 minutes, the mixture starts to thicken. Keep stirring until line appears. The mixture should become a smooth pasty roux.
- Cover the roux with a cling wrap touching the surface of the roux. Cool down the roux completely in the fridge before use.
- Add all wet ingredients except butter, followed by dry ingredients (on top). I make a small well in middle of the flour and add in yeast into it.
- Knead using my kitchenaid mixer with dough hook on medium speed.
- Knead for about 15 minutes, the dough will come together (does not stick to the sides of the mixing bowl). Add in softened butter and continue to knead for 10 – 15 minutes, until the dough passes the windowpane test.
- Cover with cling wrap and let it proof until double in size (proofing time: 1.5 hours). I placed the covered dough in the oven for proofing, with a cup of hot water at the side to maintain temperature and humidity.
- After 1st proofing is done. Knead dough for about 5 minutes to remove air in the dough, and divide into 4 portions. Cover with cling wrap and let it rest for 10 minutes. Roll out each ball into rectangle, fold in from the sides and roll it up like a swissroll. Cover with cling wrap and let it rest for another 10 minutes.
- Place the dough in the greased baking pan, cover with cling wrap. Place pan in the oven and a cup of hot water at the side, and wait for 2nd proofing. At the 1.5 hour mark, replace with a new cup of hot water. The dough should reach the height of the pan. (proofing time: 2.5 hours)
- Preheat oven to 180°C. Prepare egg wash by beating 1 egg + 2 teaspoons water. Lightly brush onto top of the bread dough.
- Bake for 15 minutes or until top of bread is browned. Cover top of baking tray with aluminium foil to prevent further browning. Continue to bake for another 20 minutes, until bread is done. Remove bread from pan and transfer to cooling rack to prevent moisture from building up at the bottom. Let it cool completely before slicing the bread.
You can make Hong Kong style french toast with the homemade milk loaf~ Yums!
Gudetama hk-style french toast
Teddy bear milk bread with lotus biscoff filling
Recipe adapted from Little Miss Bento
260g bread flour
1 tablespoon sugar
1 teaspoon salt
10g unsalted butter
1 teaspoon instant yeast
160ml milk (i use milk instead of water in the original recipe)
2 tablespoons lotus biscoff spread (optional)
- Sieve the bread flour. Add bread flour, sugar, salt, butter, yeast and water and knead until smooth (and the dough should not stick to your hands). I am using my kitchenaid stand mixer with dough hook.
- Cover the mixing bowl with a cling wrap and let the dough rise at room temperature (takes about 1 hour).
- Prepare the lotus biscoff filling for the bread. I use ~1 tablespoon of the biscoff spread each and wrap it in cling wrap. Chill in the freezer.
- After 1 hour, the dough should double in size. Use the finger test, the dough should spring back slowly with an indentation.
- Dust your fist with some bread flour and punch out the air from the dough.
- Divide the dough into 4 portions. Roll them out and smooth into small balls. Cover with a wet towel and set aside for 10 minutes.
- Roll out the dough and shape them into the bears. Wrap the biscoff filling in the largest dough (head of the bear), making sure the filling is at the centre of the dough. Cover with damp cloth and set aside for 20 minutes. Make sure that you leave some space between the bears as they will expand further. Preheat the oven to 170°C.
- Bake the bread for about 15 minutes at 170°C. To prevent browning, cover the bread with aluminium foil after 5 minutes of baking.
- Add in the eyes and nose for the teddy bear with a black food marker or chocolate.
oh-so-fluffy vanilla chiffon cake
Recipe adapted from Washoku guide
I am using 16cm chiffon cake pan.
4 egg whites
4 egg yolks
20g + 30g caster sugar
40ml olive oil (i use naturel extra light olive oil)
dash of vanilla extract
75g unbleached white flour
- Preheat the oven to 170°C. Sift the flour 2 or 3 times.
- Add 20g sugar to the egg yolks in 2 or 3 batches and whip until they turn pale and heavy. Add the olive oil, milk and vanilla to the egg yolks and mix. Gradually add the sifted flour and mix well with a spatula.
- In a clean bowl, beat egg whites on medium speed until foamy. Add 30g sugar to the egg whites in a few batches. Whip until stiff peaks form. During the last minute, whip on low speed.
- Add 1/3 of the meringue to the flour mixture from Step 3. Add the mixture back to the rest of the meringue in 2 or 3 batches. Mix together without popping the delicate bubbles.
- Pour batter into chiffon cake pan, gently drop the pan on the table top 2 or 3 times to remove the air bubbles.
- Bake in the preheated oven for 40 to 45 minutes. Do not open the door in the middle of baking.
- When baking is done, flip it upside down and let it cool completely.
- Once it’s completely cooled, insert a knife between the cake pan and the cake. Insert a bamboo skewer between the cake and the center of the mold. Take it out with a knife.
soft and fluffyyyy
These lovely cakes are really easy to make! It is very lightly sweeten which is perfect for my baby 🐻.
Note: Not suitable for babies below 1 year old as it contains honey 🐝
Rilakkuma mini honey cakes (left) served with condensed milk (right)
Recipe adapted from Little Miss Bento
Makes 38 mini cakes
150g Morinaga hotcake mix
1 tablespoon melted butter (+ additional for greasing)
2 tablespoons raw honey
few drops of vanilla extract
condensed milk (optional)
- Mix all the ingredients in a bowl with a hand whisk.
- Grease the baking mold with butter.
- Scoop batter into mold until 80% full as cake will expand in the oven.
- Bake at 180°C for 15 minutes or until lightly brown.
- Add in the eyes and nose with food marker or chocolate.
These golden waffles are crispy on the outside and soft in the inside. You can serve them with fresh fruits for a healthier option, or a scoop of your favourite ice-cream as dessert!
Bear golden waffles
Golden waffles with ice-cream!
Makes 5 square waffles
1 1/4 cups unbleached all-purpose flour
1/3 cup cornflour
1 teaspoon baking powder
1/4 tsp baking soda
1 teaspoon sea salt
2 teaspoons caster sugar
1/2 cup whole milk
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg, lightly beaten
1 1/2 teaspoons pure vanilla extract
1 tablespoon butter, for greasing
- Add the dry ingredients: flour, cornflour, baking powder, baking soda, salt, sugar in a bowl. Whisk to mix well.
- Add the milk, buttermilk, oil, egg and vanilla extract. Whisk to blend well until smooth. Set aside to rest for 30 minutes.
- Preheat your waffle iron. Grease the waffle maker thoroughly with the butter. Pour the batter into the hot waffle iron and cook until golden and crisp.
Made these lovely Line Friends cupcakes for my hubby on Valentine’s Day ❤ I left out the frosting for the baby and he loves them too!
Perfect vanilla cupcakes with Line Friends – Brown, Cony and Moon
Recipe adapted from Natasha’s Kitchen
1 1/4 cups cake flour (Watch How to Make Cake Flour)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, room temp
1/3 cup caster sugar
1 1/2 tsp pure vanilla extract
1/2 cup canola oil (vegetable or extra light olive oil also work)
1/2 cup buttermilk
Baileys buttercream frosting: (note: not for kids!)
40g unsalted butter, room temp
Pinch of salt
1 cup icing sugar
3-4 teaspoons Baileys Irish Cream
1 teaspoon cocoa powder, for dusting
Line chocolate deco:
Dark chocolate, melted
Milk chocolate, melted
White chocolate, melted
Pink icing or strawberry buttons, melted
You can leave out the frosting for the kids, or use this basic whipped cream recipe.
- Preheat the oven to 180°C and line a cupcake/muffin pan with cupcake liners.
- In a medium bowl, whisk together 1 1/4 cups cake flour, 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
- In a bowl, whisk 2 eggs on medium speed. (You may use an electric mixer with whisk attachment, beat on medium speed for 15-20 seconds).
- Add 1/3 cup sugar and continue to beat on medium speed (30 seconds).
- Add vanilla and oil and beat on medium speed (1 minute).
- Reduce speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.
- Scoop batter into a lined muffin pan. Fill liners to about 3/4 full (do not over-fill).
- Bake for 15 minutes at 180°C or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a couple minutes, then remove.
Baileys buttercream frosting:
- Add butter, icing sugar in a bowl.
- Beat on high until light and fluffy.
- Add Baileys Irish Cream a bit at a time until desired flavor and consistency is achieved.
- Pipe on the frosting on the cooled cupcakes using a piping bag.
- Dust some cocoa powder on the frosting and add the Line Friends chocolate before serving.
Line chocolate deco:
- Melt all chocolates and fill up the details on the chocolate mold. I used a toothpick to trace the details.
- Cool the chocolate in the fridge until hardened.
Brown and Cony! xoxo
Baked chicken nuggets! A healthy solution to fried chicken nuggets
2 chicken fillet or boneless/skinless chicken breast
1 cup corn flakes or bread crumbs (i am using corn flakes in this recipe)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried parsley
- Preheat oven to 200°C. Line baking tray with greased baking sheet or aluminum foil.
- Wash the chicken fillet and cut into bite-size.
- Crush the corn flakes into fine powder. Add the parsley, garlic powder and onion powder to the corn flakes or bread crumbs.
- Roll the chicken in the corn flakes or bread crumbs.
- Place the breaded nuggets on the lined baking tray and baked for about 15 minutes, or until the chicken is cooked through.
Love these all-natural yogurt pops with no added sugar – perfect summer treat for the little one! Great for soothing the discomfort of teething babies too!
Baby bear enjoying his yummy blueberry yogurt ice pop
1 cup fresh blueberries (strawberries works too!)
1 cup vanilla yogurt (i am using Mundella brand yogurt for babies)
1/4 cup 100% apple juice (i use Gerber apple juice)
- Add all the ingredients in a blender. Blend until smooth.
- Pour into ice pop molds and freeze until firm in the freezer.
Tip: To remove the pops from the molds, run under tap water for about 20 seconds.