Honey Joys (Sweetened Cornflakes)

Chinese New Year has come and gone (almost), in a flash. This was done before CNY. I was still contemplating what type of goodies to bake. I came across Honey Joys when I was google-ing and had the easiest and quickest new year goody that I ever made.

Now I remember Honey Joys when I was young, I visited a friend’s house and was treated to it. I didn’t know the name then, just thought I like it and wished I could cart the whole box home. 🙂 I didn’t of course.


Are they pretty?

Honey Joys is quite easy to bake. Cost of ingredients are cheap too. Saw those CNY stalls selling it at of cos much mark up price.

There’s quite a number of recipes out there. Just google for honey joys and you will find lots. Some with sugar, some with honey, some with both. I prefer to use recipe that does not have sugar. Here goes:

Adapted from this site:

4 cups corn flakes
100gm butter or 120ml coconut oil
(I used 60gm unsalted butter and 60ml coconut oil)
2 to 3 tbsp honey
Sprinkles (optional)


1. Melt butter (or coconut oil) with honey in a pot. Give a slight stir.


I added coconut oil for the flavour

2. When liquid mixture is bubbling, switch off stove and pour corn flakes in. Stir and mix until all corn flakes are well coated.


Still in the pot

3. Preheat oven at 150 degree.

4. Spoon corn flakes into mini cup cake liner on mini cupcake tray.


Cooling down

5. Sprinkle your desired sprinkles onto the Honey Joys.

6. Bake for 10 minutes. Cool and store it when done.

Note :

1. Next time I will try with salted butter. Some saltiness should make it better.

2. If you have liquid mixture left after “spooning” all the corn flakes, you can put slightly more corn flakes into it and have more honey joys.

3. When storing in round containers and you are in need of liner for the in between layers, you can use regular muffin or regular cupcake liner. Just need to flatten it.


Easy White Bread Roll (again)


Does it look fluffy?

This recipe has been my go-to dinner rolls recipe. It’s not only easy, it will give me soft and fluffy results each time. Last night I tried with variation of hot dog n coconut oil. The coconut oil was not overpowering and the bread was still soft the next day. As the recipe only requires 200 gm of flour, the yield is just enough for 1 to 2 days. This also ensures you have fresh bread and arm muscles. 🙂

Recipe modified from my previous post:

200 gm bread or plain flour
3 gm salt
150ml milk
15 gm sugar
15 gm butter
4 gm yeast
Hot dogs or any other fillings (Optional. I added this for variety.)
Coconut oil for the proofing

1. Heat the milk, butter and sugar together.

2. When the milk mixture is slightly cool to warm, add the yeast. Stir and leave it for a while.

3. Meanwhile, sift the flour and add the salt. (Sifting is optional)  Whisk them together with a balloon whisk.

4. Pour milk mixture into the flour mixture. Use a spatula and mix, cut and fold them like how you do a normal cake mixture.

5. Mix until dough looks a bit glossy. If the dough is difficult to hold or knead by your hand, just use the spatula to lift the bottom up n pour little coconut oil. (About 1 to 2 tsp) Do that on all sides.

6. Cover and proof the dough in the same bowl until double it’s original size.

7. After dough has been proofed, use the spatula to remove dough from bowl and put on floured counter top.

8. Knead gently with floured hands and cut into 6 to 8 portions. Shape them into small balls. Use the dough to wrap the hot dogs. Place them on lined and slight greased baking tray.

9. Cover and proof again. About half an hour but depends on the weather condition. Just make sure the size is bigger than original.


Second proofing

10. Preheat oven to 180 degrees.

11. When its done proofing, bake for about 13 to 15 min. Brush with butter when taken out from oven. Let cool.


Fresh from the oven


After brushing with butter

Double Chocolate Banana Muffin

I have a pack of organic wholemeal flour to finish. Since I have some bananas, I thought why not banana chocolate muffin? Now my family is not a big fan of wholemeal flour. To add it into my baked goods, I have to sneak in this ingredient without being too “obvious”.


Love the icing on top

I came across this recipe which has a lot of good reviews. It uses plain flour, but I thought may be I can try mixing some of it with wholemeal flour. I have also added some coconut oil for added flavour, organic vanilla essence and chocolate chips.

The result was surprisingly moist, soft and fluffy when baked. Since I have eaten it warm, I will check it out tomorrow to see if it has turned dense or hard.

Recipe adapted from Cat Can Cook
(As the recipe is by cups, I have converted it to weights as I am used to measuring my ingredients by weighing.)


60 gm Butter (75gm melted butter from original recipe)
15 ml coconut oil (I added this)
80gm light brown sugar (100gm sugar from original recipe)
1 tsp vanilla essence (I added this)
1 egg
3 bananas (3 or 4 bananas from original recipe)
3 tbsp milk (I added this)

100gm wholemeal plain flour (187.5gm flour from original recipe)
87.5gm cake flour
1 tbsp coco powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Chocolate chips (to taste)
Chocolate rice (to taste)
Icing (for sifting on top)

1. Use hand whisk to whisk all dry ingredients in a bowl. Add in chocolate chips and whisk.

2. Put butter + coconut oil + vanilla essence in another bowl. Whisk them together until light yellow.

3. Whisk in beaten egg, followed by mashed bananas and milk.

4. Preheat oven to 200 degrees.

5. Pour wet ingredients into dry ingredients. Fold in with a spatula until just mixed.

6. Spoon batter into muffin cups. Sprinkle chocolate chips and chocolate rice on top.

7. Bake at 180 or 200 degrees for 20 minutes.

Makes 6 to 7 regular size muffins.

My kiddo, who dislikes wholemeal muffins, actually finished one without knowing that it contained wholemeal flour. Easily fooled. 🙂 Or is it because of the chocolate chips and chocolate rice on top?

We sprinkled one muffin with icing sugar, complete with lighted candle and wished the kiddo’s daddy Happy Father’s Day. 🙂


From kiddo to daddy

1. Original recipe says use melted butter. But by the time I finished measuring the ingredients in this hot weather, it has softened. So I just whisk them together.

2. I mixed the sugar into butter instead of with the dry ingredients. When hand whisk them, I tried to imitate the machine “creaming” method.

3. When I mashed the bananas, I like to leave some bits un-mashed so that when baked, I can still taste some bananas.

4. I added some milk so that my batter is easier to fold in with the dry ingredients.

5. Brown sugar helps make baked goods moist. More bananas also makes it moist, as advised by the original recipe.

6. When dry and wet ingredients are mixed together, it is important to get them to just-mixed stage anddo not overmix as it will give hard muffins.

7. Original recipe says bake at 350 fahrenheit, which is about 177 degrees. I pre-heat oven at 200 degrees and remain baking at 200 degrees for first 10 min or so, then reduce it to 180 degrees. I like my muffins tall, I read that high temperature helps to make muffins taller.

Air fried Karaage using Chicken Breast

I like the Japanese Karaage Chicken. The taste is salty and yummy. But usually the ones sold outside are those with skin, deep fried and yummy!

So for a healthier version, I used chicken breast and air fried it, with little oil of course. The taste is quite like the karaage.

1 to 2 pieces of chicken breast cut into bite size pieces
1 tbsp soya sauce
1 tbsp plain flour
1 tbsp corn flour
Half a beaten egg

1. Marinate the chicken with all the ingredients. Leave for at least an hour.

2. Put baking paper on the basket. Spread some oil.

3. Air fry chicken at 200 degrees for 15 minutes. (Flip them halfway)


Air fried chicken

Usually karaage is marinated with soya sauce, sake, ginger juice first before being dipped into egg n flour mixture for deep fry. But I prefer to do it all at once for the convenience. I guess the key to prevent chicken breast from getting too dry or hard is not to fry it for too long. The healthier version of using less oil and skinless, suits us fine. 🙂

Steamed Cake

My kiddo had high fever and vomited on Wednesday night. Caused by throat inflamation and possibly the 4 pieces of chocolates and biscuits she ate the night before. So to give her some “snacks” to fill up her stomach, I steamed some little cakes. “Steamie yummy cake”, as she puts it.

This little cake is not too sweet or oily. It also requires fewer ingredients. This is especially good when my kiddo’s body is “heaty”. Baked goods would be too “heaty”, so steamed goods would be a better option.


Do they look like little flowers?

They are fluffy and soft when just taken out from the steamer. After cooled, they became spongy.


Does it look fluffy?

The taste may be a bit bland and not sweet enough for some, but adding other types of ingredients like cocoa powder, matcha powder, coffee granules, chocolate chips, raisins etc may enhance the flavour.

Recipe adapted from Cookpad

100 gm cake flour
30 gm sugar
60 ml water
1 egg
1 tsp baking powder
1 tbsp vegetable oil

1. Sift the cake flour with the baking powder.

2. Add sugar and whisk. Add any other varieties such as chocolate chips, cocoa powder etc at this point.

3. Start the steamer on high fire.

4. Mix the water and egg mixture and pour into the dry ingredients. Add vegetable oil and mix well. (Next time I will add coconut oil for the added flavour)

5. Put into muffin tray or little cupcake tray and steam for about 13 to 15 minutes.


Steaming in progress

Makes about 4 to 5 normal muffin size or for me it was 16 mini size. The tray I used was meant for another type of cake but I used it for this.

Since the fever, my kiddo been saying no more chocolates and “heaty” yummy biscuits for herself. Hmm… we shall see if she can resist.

Soft and Easy White Bread Roll

I have always been searching for a bread recipe that not only has fewer number of ingredients and simpler steps, most importantly, let me have soft bread even on second or third day. Fluffy is of course an added bonus. 🙂


Love the "softness"

I always wonder what makes the commercial / bakery bread so soft even on second and third day? What is the difference that my home baked bread is dense and hard the next day? I must one day find out what exactly made theirs so soft.

Just last week, I was attracted by this particular recipe that doesn’t require a lot of ingredients. The steps is simple enough for me too. Best part is there’s no need to knead until “window pane” results, just use spatula will do. That’s genius! Using spatula will scrape the wet dough from the bowl easier than a spoon. I even used the spatula to help me knead and cut the dough!


Freshly baked - from first batch

The process was fast and easy. The end results? Surprisingly soft when freshly baked. The top of the bread is soft when touched when taken out of the oven. Now, most breads stay soft and fluffy on the first day and become hard and dense the next day. This bread however is still soft after 2 days. I won’t say it is fluffy the next day, but it is definitely soft though it became slightly more dense. Loved the results so much that I baked another 2 batches after the first.

Adapted from Cookpad :

200 gm bread flour
3 gm salt (I changed to 4 gm if its just roll with no filling)
150ml milk
15 gm sugar
15 gm butter
4 gm yeast
5gm dried pasley (Optional. I added this myself for variety)
A handful of parmesan cheese (Optional. Again, I added this for variety.)
Hot dogs or any other fillings (Optional. I added this for variety.)

1. Sift the bread flour and add the salt. (Omit this step if u prefer. I usually do this step as I found undesirable objects last time.)  Add the pasley or parmesan cheese at this point if you intend to include them. Whisk them together with a balloon whisk.


Whisk them!

2. Heat the milk, butter and sugar together.


Heat them up

3. When the milk mixture is slightly cool to warm, add the yeast. Stir and leave it for a while.

4. Pour the milk mixture into the flour mixture. Use a spatula and mix, cut and fold them like how you do a normal cake mixture.


Time to mix!

5. Mix until dough looks a bit glossy. Original recipe says form it into a ball for first proofing. Usually I am not able to form them into a ball as they are still quite a wet dough. So i just lift up the dough with the spatula and pour little bit of olive oil on all the sides to let it proof in the same bowl.

6. Cover and proof the dough until double it’s original size.

7. After dough has been proofed, use the spatula to remove dough from bowl and put on floured counter top. I didn’t really punch down as my action of removing the dough sort of deflate the dough already.

8. Knead gently with floured hands and cut into 6 to 8 portions. Shape them into small balls. Or you can add hot dogs or other fillings at this point. Place them on lined baking tray.

9. Cover and proof again. About half an hour but depends on the weather condition. Just make sure the size is bigger than original.


Second proofing

10. Preheat oven to 180 degrees.

11. When its done proofing, sift some flour on the top.



12. Bake at 160 degrees for about 13 to 15 min. You may need to adjust the timing depending on your oven. (Original recipe didn’t state baking time, I just tried based on 13 minutes and it works for me.)


This batch is with pasley

Remove excess flour by brushing off with a brush.


Dust off excess flour

Soft to the touch even on the third day. (At least it is soft, not hard like rock which I have had my fair share of disappointment before.)


Pardon the hot dog at the side than at the centre of the bun

This recipe is definitely a keeper for me. 🙂

Baked Sambal Stingray

I usually do my grocery shopping on Saturday mornings while my kiddo attends enrichment class. Last Saturday, I spotted 2 pieces of stingray selling for $5. The favourite dish that I had ions ago flashed through my mind. BBQ Sambal Stingray!

This dish is not cheap. I remember we paid about  $15 to $20 for similar size. Immediately, I set off to find banana leaf and ready made sambal chilli. That’s how the dish is usually served. The leaf adds flavour to the fish I guess. A pack with layers of banana leaf only cost me $1.40 and the pack of sambal chilli $2.30. I still have leftovers for both items today!

After I reached home, I immediately googled for sambal stingray recipes. Finally I settled on 1 recipe with some variations. Recipe adapted here:

1. Wash and soak the fish in salt water for 2 hours, leave it in fridge. This is to remove any smell that may come with stingray. Skip this step if using other types of fish.

2. Preheat oven to 180 degrees.

3. Wash and cut banana leaf to size and soak in hot water for 10 minutes. (Just use aluminium foil if you don’t have banana leaf) Wipe dry when done.

4. Place baking paper on baking tray. Brush paper with oil. Place banana leaf on top. Brush banana leaf with oil if you prefer. I didn’t.

5. Place the fish on top n spread some salt on fish. Bake for 5 minutes.

6. Remove. Spread sambal chilli on fish. Bake for another 5 minutes.

7. Remove. Flip the fish over, spread some salt over it. Bake for 5 minutes.

8. Remove. Spread sambal chilli on fish again. Bake for another 5 to 7 minutes.

9. Remove. Squeeze some lime on it and serve.

Be careful not to put on too much salt as it may turn out too salty.


My first ever Sambal Chilli Stingray

It’s so easy. Above picture shows only 1 piece from the 2 pieces that I bought. The meat is tender and moist and the sambal chilli and saltiness compliments the fish. Almost the same as the memory I had ions ago. Next time I will try with other types of fish and even meat! I will try it on my air fryer as well. 🙂

For this one dish, I bought a pack of banana leaf and end up having so much leftovers. I have since used it in replacement of aluminium foil or baking paper in my air fryer. The leaf is a great substitute and it’s natural too.

I will take a picture of the sambal chilli pack and banana leaf pack the next time I visit the supermarket again.

Till then, good night!