Monthly Archives: June 2019

Lime and Cranberry Buttermilk scones

scones for my tea break

Lightly baked, tall and fluffy Scones are a perfect match to a nice cup of tea or coffee. It is a wonderful treat for your family’s breakfast or snacks. Spread it generous helping of jam or lemon curd. It’s simply irresistible! Yum!

My version uses homemade buttermilk. It helps tenderise the gluten, giving your scones a softer texture which I love. You can either use store-bought or make your own by churning butter out of your whipping cream. The process is just whisking your cream using a mixer until it becomes stiff peak, and continue to beat until the cream deflates, butter will be churned out and liquid will be left behind. You can use churned out butter with your scones too!


  • 450g Sifted All Purpose Flour
  • 65g Sugar
  • 15g Baking Powder
  • 5g Baking Soda
  • Pinch of Salt
  • 95g Butter (cold)
  • 230g Buttermilk
  • 80g dried Cranberries (Presoaked with hot water)
  • 2 Big Grated Lime Zest (or Lemon)
  • 20g Lime Juice (or Lemon)


  • Preheat oven at 200 degree celsius
  • Whisk all the dry ingredients together such as flour, baking powder, baking soda, sugar, grated zest and salt. This is to ensure that all the micro ingredients are well incorporated.
  • Cut your butter in small pieces and rub in all the butter into the dry mixture by GENTLY rubbing it with your fingers tips.
  • Add in the buttermilk and lime juice.
  • Drain and squeeze the water out from the cranberries. Add it in into your mixture.
  • Mix everything by hand until all well combined. The dough would be sticky.
  • Roll out the dough on a lightly floured mat using a rolling pin, the dough should be about 2.5cm in height.
  • Cut it out using a 5cm round cookie cutter.
  • Brush it with melted butter
  • Bake for 14 minutes.
  • Brush again with melted butter.
  • Serve with lemon curd or jam.

Kueh Bingka Ubi Kayu or Baked CassavaKueh Bingka Ubi Kayu or Baked Cassava

Delicious Baked Cassava Cake!

Among the Malaysian Kuehs, this is one of my favourite. It is quite similar to Philippines’ baked cassava but less sweeter version, therefore you can afford to have an extra slice without worrying about the calorie intake. What more I used ILite’s natural sweetener which is made from Stevia. Stevia contains no carbohydrates and no calories and accordingly it has a glycemic index of zero. Now this is just perfect for making our nice kueh, isn’t it?

Ingredients (cassava)

  • 600g finely grated cassava
  • 200g coconut milk
  • 1 tsp coconut extract (optional)
  • 128g beaten eggs
  • 40g melted butter
  • 40g tapioca Startch
  • 180g ILite Cook & Bake Sugar Replacement. (Stevia)
  • Banana Leaves to be used as a liner

Ingredients(Brushing the top) – optional

  • 20g ILite Cook & Bake Sugar Replacement (Stevia)
  • 1 tsp water

Method (Cassava)

  • Preheat oven to 180 degree celsius
  • Whisk the egg together with the sugar until blended well.
  • Pour into the grated cassava, together with the rest of the ingredients. Mix until all ingredients are well combined.
  • Pour the mixture into a 7 inch square pan lined with banana leaves
  • Level the mixture evenly using a wet spoon
  • Bake it for 45-60 minutes. or until the skewer poke at the centre comes out clean. I set the oven to grill for additional 10-15 minutes to have the top evenly brown. This will depend on your oven. Some oven can already achieve the browning even without the grill setting.


  • I prefer to add this extra step to create a gloss and a slightly sweet crust. Simply boil the 20g of sugar with 1 tsp of water. When the sugar dissolves, and the syrup starts to simmer, boil further for about 8-10 minutes or until the colour of the syrup starts to change into amber. Gently tilt the sauce pan off the heat to evenly distribute the colour as sugar caramelise.
  • Brush the top of the baked cassava with the caramel syrup
  • Let it cool for a few hours before cutting
Yes!!! I am ready to eat!
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