Pineapple Banana Muffins

Pineapple Muffins

Since I have opened my can of pineapple and used only the juice to bake the Hawaiian Style Pineapple Sweet Rolls, I must think of something to use the pineapple slices! I am not a fan of pineapple upside down cakes, so did not have that as one of the choices. I was craving for some moist muffins then, so that was it! Muffins! And I would add bananas to them! Hmm… pineapple and banana … would they be a good pair?

Pineapple Muffins 2

The muffins turned out fabulous! And I topped up the muffins with some desiccated coconuts. Interesting flavours in perfect harmony!

Pineapple Muffins 3


*makes about 12 standard size muffins


290g plain flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
2 large riped bananas (mashed)
2 large eggs (room temp)
120g  brown sugar
113g butter (softened)
1 tbsp vanilla
1 cup pineapple chunks/cubes (save 12 pieces for garnish)
3 tbsp sugar
3 tbsp desiccated coconut (optional)


1) Preheat oven to 190 deg C. Line your muffin trays with liners/cases.
2) In a large bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg.
3) In another bowl or mixer, beat together the brown sugar and butter. Gradually add in the eggs. Mix in the mashed banana and vanilla.
4) Stir in the dry ingredients until blended. Fold in the pineapple cubes until just combined. Do not overmix. Spoon into the liners/cases.
5) Top each muffin with a piece of the pineapple chunk. Sprinkle with the coarse sugar and desiccated coconut. Bake for 25-30 mins or until done.

Pineapple Muffins 4

Craving satisfied!

Pineapple Muffins 5

Hawaiian Style Pineapple Sweet Rolls

Pineapple Sweet Rolls 1

Been busy baking and baking … though it is now PSLE period, haze period but I’m still baking and baking.  Now taking a break to catch up on my blog. Here’s the recipe for the Hawaiian Style Sweet Rolls that I baked in mid August. It was the first time I used pineapple juice in my bread baking. I cannot recall why I had the pineapple but well … it was a good thing that I had it. Otherwise I might not go google for bread recipes to try to use the can of pineapple ^^

It is really a great recipe! Got it from the blog, Karen’s Kitchen Stories. Quoting from Karen “… they are so fluffy and light. Sweet, but not too sweet. Buttery, but not too much so. Pretty much just right!” Indeed the rolls will make the perfect bread for pulled pork buns! I am also thinking of Macau pork chop buns and our very own Singapore luncheon meat buns (^-^) Agree? How sinfully yummy it would be to “kiap” with a thick slice of Maling luncheon meat! Kekekeke …

Pineapple Sweet Rolls 6

Back to the recipe, I largely followed it, with only minute changes in the process. Have also changed the measurements to metric for easier reference.


Pineapple Sweet Rolls 2


240ml pineapple juice (I used the juice in the pineapple cubes can. I did not discard the pineapple cubes. They were used in my next bake. See next post.)
120ml fresh milk
84g unsalted butter, melted
113g honey
704g unbleached plain flour
1 tablespoon instant yeast
2 1/2 tsp salt
1 large egg
2 tsp white vinegar
2 tsp vanilla
 Pineapple Sweet Rolls 3


  1. Add the juice, milk, butter, and honey to a large measuring cup and microwave until the mixture reaches about 43 deg C. I do not have microwave at home, so I just heat up the mixture in a pan to around 43 deg C.
  2. Add the flour, yeast, and salt to the bowl of a stand mixer and whisk. Add the liquid mixture and stir with a dough whisk or large spoon until all of the dry ingredients are wet. Add the egg, vinegar, and vanilla, and mix with the dough hook on low for about 2 minutes.
  3. Mix the dough on medium for about 7 minutes, until the dough is smooth and comes together. It should be tacky but not sticky.
  4. Place the dough into an oiled bowl or dough rising bucket, cover with plastic wrap, and let rise until doubled, 60 to 90 minutes.
  5. Deflate the dough and divide it into 18 equal pieces. Form each piece into a roll by stretching the dough on top over the ball and pinching it together on the bottom, kind of like shaping a mini boule. Cup the ball under your hand, and roll it over the counter to bring it together.
  6. Place the dough balls into a buttered 9 inch by 13 inch baking pan. Cover with oiled plastic wrap. (I did not oil the plastic wrap.) Let rise for 60 to 90 minutes, until puffy.
  7. Preheat the oven to 190 deg C.
  8. Bake the rolls for about 20 to 25 minutes, until golden brown.
  9. Let the rolls cool in the pan for 10 minutes on a wire rack or the stove top.
  10. Remove the rolls from the pan and let cool for 20 minutes on the wire rack.

Pineapple Sweet Rolls 4

Per Karen, these rolls are the best served fresh and warm, but they can be reheated, wrapped in foil, for 20 minutes in a 175 deg C oven.
Do try out these bread rolls. Spread some butter and they are GOOD to go!  Don’t judge! Be convinced! (^-^)
Pineapple Sweet Rolls 5

Panda Birthday Cake (Chocolate Banana Mousse)


Jaz’s BFF, Amanda, would be having her 9-year-old birthday soon and her mummy, Pauline, requested for a cake for the sweetie. Amanda likes panda and so it would be a panda shaped cake for her. The challenge? Pauline said Amanda loves Chocolate Banana Mousse Cake. Hmm …. how to “whiten” the cake to look like a white panda and not a chocolatey brown one? (^-^)

Have done Secret Recipe inspired Chocolate Banana Mousse Cake before for my sis and bro’s birthday. I remember everyone loved the cake, so I decided to use back the same awesome recipe from Aunty Yochana. And Panda-shaped? Have done that 2 years before too for my niece’s birthday. I should be good to go!

Did this cake for bro and sis' birthday.

Did this cake for bro and sis’ birthday.

My first Panda cake done  2 years back for niece's birthday.

My first Panda cake done 2 years back for niece’s birthday.

After the cake was done (took a bit of time as the cake was layered), I started on whipping up the cream to do the frosting. Did not want the cake to taste too heavy, so I opted for fresh cream. What followed was piping, piping and piping (^-^)

Had to keep cool literally to do the piping. For those who know and experienced before, you have to be quick in the piping else the cream would turn too soft under the heat from your hands. The piping can be quite tiring too and your hands will become so “sng” (#^^#) However, I was glad that somehow I managed to pipe fast and everything went smoothly.

So here’s the cake!



And I was glad to learn from Pauline later that Amanda loved the surprise.


Coffee Bread Loaf

Coffee Bread

While hubby is guilty of hogging lots of space at home with his RC planes, I am equally as bad, with my collection of baking stuff, especially baking pans and moulds (^-^) I have quite a collection of Nordic Ware, mostly bought by hubby during his overseas trips. I recently got more pans from him and decided to bake something using this interesting looking one with braided design. Was feeling tired that night and thought maybe I should bake something coffee to wake me up.

Coffee Bread 1

And true enough, the aroma of the bread baking in the oven was so stimulating and kept me awake, though it was the middle  of the night. The bread turned out so irresistibly nice. I was so happy. Was glad that the pan size fit the recipe too.

Coffee Bread

Here’s sharing the awesome recipe I have gotten from Atkokken. It uses water roux (tangzhong) which is one of my fav bread dough recipes.  I did not make much changes to the original recipe, except that I prepared the water roux on the same day and not a day in advance. Also I added a teaspoon of coffee emulco to the dough. I baked mine in the special loaf pan and not the usual Pullman tin. I did not do any egg wash nor add almond flakes.


  • (A)
  • 190g              Bread flour
  • 44g                Castor sugar
  • 2g                  Salt
  • 4g                  Instant yeast
  • (B)
  • 20g                Egg (beaten)
  • 50g                Milk
  • 12g                Instant coffee granule
  • 60g                Water Roux dough (tangzhong)
  • 1 teaspoon    Coffee emulco (optional)
  • (C)
  • 20g                Unsalted butter
  • Almond flakes for garnish (I omitted this)
  • (D)
  • Tangzhong (Water roux)
  • Bread flour          50g
  • Water                  250g
1. Prepare Tangzhong (Water Roux) 1 day before.  Mix (D) together and cook over low heat until 65C – stirring all the time while cooking. When it is cooked, the mixture should look like starchy glue and you should be able to see the stirring lines in the dough. Remove from heat and cool down at room temperature. Store it in the refrigerator for 12 hours. *I did mine on the same day. After the water roux is cooked, I let it cool to room temperature before use.

For the below steps 2-5, I used my bread maker to knead the dough, following the usual procedure of adding wet ingredients first, then the dry ones, except the yeast, butter and salt. Make an indent in the middle of the flour heap, add in the yeast, making sure not touching the wet ingredients. Start the dough function on the breadmaker. After a few minutes, add in the salt. When everything comes together, add in the butter. I proofed the dough in a closed oven with a bowl of hot water placed in the oven, instead of room temperature.

2. Mix (A) together in a mixing bowl with (B) (take care to separate salt from yeast). Using a dough hook mix at medium speed until the dough comes together to form a ball.

3. Add in softened butter and continue kneading with dough hook for 20 mins until window pane stage.

4. Gather the dough from the mixing bowl and knead for 2-3 mins by hand on a lightly floured table top.

5. Form the dough into a round ball and place it in a lightly oiled bowl and cover with plastic wrap. Allow to proof at room temperature (28C) for 40mins.

6. Turn the dough out onto a lightly floured table top and knead quickly by hand. (2mins) Divide the dough into 10 equal portions of 36g each.

7. Rest the divided dough for 10mins. Place the 12 dough portions in a loaf pan in a 5X2 configuration.

8. Allow the dough to proof to fill up almost 90% of your loaf pan. (I just rested it for 60mins)

9. In the mean time, preheat oven to 170C fan mode.

10. Brush (7) with egg wash and sprinkle almond flakes. (I forgot to brush the bread with egg wash, hence my almond flakes did not stick well to the bread)   I did not apply egg wash. After the dough was proofed, I placed a flat baking tray on top to act like a cover cos of the special pan I have used here. I need the “top” to be flat as it would be the “bottom” of my bread loaf after baked. If you are using normal loaf tin, you need not do this step.

11. Bake for 20mins. Remove from pan immediately.

12. Cool down completely before slicing.

Coffee Bread

Hope you will try out this recipe. Enjoy it with a cuppa of coffee!

Ham & Cheese Rose Buns

Rose bun

One reason why I am baking everyday is because of my kids ^^ The girls’ school ends rather late and so they are given a 5-10 min break at 12 noon to snack in class. I am thus baking all those bread and cakes for such snack time. The snack must be something “mess-free” and not so “perishable” as it has to last in such hot weather till 12 noon. If I were to ask the girls what they would like to have, they would always ask for the same thing! Pandan chiffon, chocolate chiffon, chocolate bread, nutella bread, hot dog buns, ham buns … Ok, since I have some ham and cheese, so here I was, baking the ham and cheese buns for them again. And I added chia seeds this time.

Rose bun

I love the soft texture of fluffy buns, hence one of my to-go-to recipes is usually the ones with Tangzhong 汤种. You can use your own favourite sweet bun recipe to make these buns. Otherwise, you can hop over to my favourite blog, Happy Home Baking, too, for the recipe. I have tried taking pictures along the way to show how I “shaped” the buns into roses. Hope the pictures help (^^)

Rose bun


Source: Happy Home Baking
*with some amendments


(makes 12 buns)

tang zhong (water-roux):
20g bread flour
100ml milk (you may use water but I always prefer to use milk when I make tangzhong.)

bread dough:
195g bread flour
90g cake flour
12g milk powder
30g caster sugar
6g salt
6g instant yeast
1 tablespoon chia seeds (optional)

60g egg, lightly beaten
65g water
75g tang zhong (water-roux)

45g unsalted butter, softened

6 slices of breakfast ham (round shape)
6 slices of sandwich cheese


To make tang zhong:
Place 20g bread flour in a saucepan. Add 100ml milk, mix till smooth, making sure there are no lumps of flour. Cook over medium to low heat, stirring constantly with a hand whisk or wooden spoon to prevent it from burning. Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk. he 65degC tang zhong is ready. Immediately transfer the hot tang zhong into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface. Leave to cool completely before using it.

To knead dough by bread machine:
* Place water, egg, tang zhong (use 75g), bread flour, cake flour, milk powder  and sugar in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Make an indentation on the flour and add in the instant yeast. Select the Dough function of the bread machine and press start. After a few minutes, add in the salt. After about 10mins of kneading, add in the 45g of butter. Let the machine continue to knead the dough. When your machine beeps for the addition of other ingredients (around 20min later), you may add in the chia seeds.  After the kneading cycle is completed, remove dough from the bread pan.

* Place dough in a lightly greased (use vegetable oil or butter) mixing bowl (I don’t grease my bowl), cover with cling wrap or a damp cloth and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk. *I always prefer to proof my dough in a closed oven with a bowl of hot water placed in the oven.

* Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 18 equal portions (30g each). Roll each dough into smooth rounds, cover with a damp cloth or cling wrap and let the dough rest for 10mins.

Rose bun

* On a lightly floured work surface, flatten each dough into a round disc about the size of the ham. Press out any trapped air as you flatten the dough.

* Place a slice of ham followed by a piece of cheese on a flattened dough. Roll up. Place the rolled dough, seam side down on another piece of flattened dough. Roll up again. Repeat with another piece of dough. Pinch and seal the seams and cut the roll into two equal halves. Place cut-side down on a greased (or lined with parchment paper) baking tray. Space dough two inches apart to allow them to expand. Repeat with the rest of the dough.

Rose bun

Rose bun

* Cover dough with damp cloth or cling wrap and leave to proof for the second time for about 40mins, or until double in size. Again, I did my second proofing in a closed oven with a bowl of hot water placed in it.

Rose bun

* Bake in pre-heated oven at 180 deg C for 12 mins or until golden brown (tent with a foil if the top browns too quickly closer to end of the baking time). Remove from oven and transfer to wire track to let cool. Once cool, store immediately in an airtight container.

There are actually a few ways to do rose-shaped buns and I found this method the easiest (^-^) You can use the same method to make steamed rose-shaped paus too.

Rose bun