Tag Archives: snacks

Butternut Squash Steamed Cake

Huat! Huat Huat!

The other day, my eldest son told me he likes Steamed cakes, so with butternut squash sitting at my counter, I am granting his request. I am going to surprise him when he comes back home from school!


  • 100g steamed and mashed butternut squash
  • 100g sugar
  • 110g hot water (you may use coconut milk for a richer taste, see note below)
  • 250g self raising flour
  • 3g baking powder
  • 40g coconut oil + some for brushing

Note: if you use coconut milk, you have to add more than 110g, this is because coconut milk is thicker than water, add gradually until you reach the thick batter consistency like the picture below.


  • Add in the sugar into the hot water, mix until all the sugar melted
  • Add in the mashed butternut squash into the sugar and water mixture, mix until well combined
  • Sift the flour and baking powder together, use the whisk to gently mix the two ingredients together, then add all of it into the butternut squash mixture. Mix until well combined
  • Add in the oil. Mix until well combined
  • Scoop the batter into a tin cup, brushed with coconut oil. Fill the cup with about 90 percent full
  • Using medium high heat, steam for about 15-18 minutes.

Curry Potato Muffin

Today I was thinking of making something for my kids’ snack. That was when I saw my potatoes sitting at my countertop. So I thought of making something out of it. I said to myself, “why not make them into curry potato muffins? My kids love potatoes and they love curry. This will be perfect for them! “


  • 225g All Purpose Flour
  • 14g Baking Powder
  • pinch of Salt
  • 7g chicken powder
  • 72g red curry paste
  • 64g beaten egg
  • 280g boiled peeled potato (see note below)*
  • 30g minced shallots
  • 25g minced yellow onion
  • 55g olive oil
  • 150g coconut milk


  • Mash* the potatoes leaving some bits. This is my preference, as I would love to be able to chew on some bits of potatoes. Set aside
  • Sift all the dry ingredients together e.g. flour, baking powder, salt and chicken powder. This is to prevent lumps and ensures that the micro ingredients are well incorporated. Set aside
  • Add the shallots and yellow onion into your mashed potato. Followed by all the rest of the wet ingredients e.g. eggs, curry paste, olive oil and coconut milk. Stir well to combine.
  • Add in half of the dry ingredients, stir to combine, then add the rest of the dry ingredients. Stir all to combine. Avoid over mixing as this will result in tough muffins.
  • Scoop the thick batter into the muffin cup, about 3/4 full.
  • Baked for 20-23 minutes or insert a skewer at the center and see if it comes out dry.

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