Wednesday, 30 November 2016

Kaya for LCHF

Updated - whole eggs and just egg yolks - 29/11/16

Started Low Carb High Fat journey about a month and a bit ago, and wanted some kaya (coconut jam) to spread on my "bread". So modified a recipe that I used previously and changed to sugar to xylitol and result was great! Tasted just like proper kaya!

Ingredients: using whole eggs

200ml thick coconut cream 
5 eggs, lightly beaten
80 - 100 gms xylitol
5 pandan leaves, washed and tied into a knot


1. Wash pandan leaves throughly and knot them.
2.Assemble all ingredients in a slow cooker.
3. Switch on slow cooker on high and stir mixture till sugar thoroughly dissolves.
4. Remove cover, stir mixture from the bottom every 30 minutes.
5. Cook for a total of 1 - 1 1/2 hours.

 The kaya will be lumpy and there will be some liquid at the bottom of the slow cooker. Dont worry about this as once it has been blended, everything will be fine.
As I had egg yolks left over from making low carb bread, was cracking my head as to what I could do with the yolks, hence this recipe.

Ingredients: Using just egg yolks

8 egg yolks (I used 7 as I used 1 yolk to egg wash my bread)
400 ml coconut cream
5- 6 pandan leaves, washed and knotted
xylitol or any other permitted sweetener - (your choice) and your level of sweetness
*Note - it helps if you use a non stick saucepan so the kaya does not stick and get burned.
It does not matter if you don't have a non stick pan, just have to stir more often!


1. Wash pandan leaves throughly and knot them.
2. Place coconut cream and sweetener in pan and bring to boil.
3. Light beat egg yolks and when coconut cream has come to a boil, add some into the egg yolks and mix well.
4. Place mixture back into pan and cook under medium heat for about 10 mins, stirring occasionally. Mixture will look curdled. It does not matter. After 10 mins, put on low heat and stir again occasionally. 
5. After about 20 mins, mixture will thicken. Pour into a bowl and use a hand blender to get rid of the lumps.
6. Voila - kaya is ready. Put in bottle and refridgerate it and mixture will thicken.
7. Enjoy!

Sunday, 5 June 2016

Coconut Panna Cotta

Had guests from Singapore and this is the dessert I made for them! It will be low carb if you use stevia drops. 


Thursday, 24 December 2015

Merry Christmas 2015

Sorry my dear friends and readers for not posting much this year. A lot of things have happened and also I went on a low carb diet, so not much of baking and cooking as such.

Will start posting low carb foods and baking and also "normal" foods.

Thank you for still coming back to my blog!

In the meantime, wishing you and your families a Merry Christmas filled with peace, love and joy!

Saturday, 31 January 2015

Yu Sheng

Ingredients: (A)
100g shredded daikon (white radish)
100 g shredded mango
50 g shredded carrot
6 pickled onions (B)
10 g picked red colored shredded ginger (from Japanese grocery shop)
1 pomelo segment, loosely broken into smaller parts
300 smoked salmon
50 gms chopped candied melon
100 ml  plum sauce
2 tbsp sesame oil
2 tbsp veg oil
2 sprigs coriander leaves
1 spring onion, thinly sliced
1 tbsp crushed roasted peanuts
½ tsp roasted white sesame seeds
10 pieces of wonton wrappers, cut into fine strips, deep fried to form golden crackers
2 tbsp lime juice
white pepper
¼ tsp five-spice powder

Shred daikon, mango and carrots and place on plate. Place all other (B) ingredients in centre of plate.

To serve, add garnish on top of middle ingredients and add sauce to top.

Enjoy your lo hei!

                                         Bought this from Amazon to get my shredded vegetables

Friday, 26 December 2014

Chocolate cake with coconut flour

My  youngr grandson is gluten intolerant but he loves chocolate cake, so I thought I would try baking a gluten free cake for him.

Verdict was good from everyone!

  • 6 oz dairy-free bittersweet chocolate, chopped
  • ½ cup virgin coconut oil
  • 6 large eggs
  •  1/4 cup xylitol*
  • ⅓ cup well-stirred, full-fat coconut milk
  • 2 teaspoons vanilla extract 
  • 1 teaspoon fresh lemon juice
  • ½ cup coconut flour
  • ⅓ cup natural cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  1. Preheat oven to 350F (180C). Grease a 9-inch square baking pan (or 9-inch round, or 11x7 rectangular pan) with coconut oil.
  2. In a medium, heavy-bottom saucepan, melt the chocolate with the coconut oil over low heat, stirring until melted and smooth. Transfer to a large bowl and whisk in xylitol, coconut milk, vanilla and lemon juice until blended; let cool for 5 minutes and then whisk in the eggs until blended.
  3. In a medium bowl, whisk the coconut flour, cocoa powder, baking soda and salt. Add to the chocolate mixture, whisking until well-blended and smooth. Transfer batter to prepared pan.
  4. Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached.
Note: Original recipe asked for 1/2 cup maple syrup but as this recipe is for myself on LCHF, I have changed it to xylitol.

Wednesday, 24 December 2014

Merry Christmas

Wishing my friends and readers here a Very Merry Christmas!

Sunday, 8 June 2014

Black sesame seed paste icecream - eggless


2 cups cream - 1 used low fat
1/2 - 3/4 cup sugar
1/8 teaspoon salt
1 cup whole milk
1/2 teaspoon pure vanilla extract
1/4 cup black sesame seeds

1. Combine 1 cup of the cream, the sugar, and salt in a large bowl and whisk until the sugar is completely dissolved.

2. Stir in the remaining 1 cup  cream, the milk, and vanilla extract.

3. Grind the sesame seeds in a clean spice grinder for about 5 seconds until they turn into a coarse powder. Don’t grind for too long as the seeds will turn into a paste.

4. Pour the mixture into your ice cream maker and slowly pour in the ground black sesame. Churn according to the manufacturer’s instructions. Transfer the ice cream to a freezersafe container and freeze for at least four hours or overnight.

Note: The ice cream will be rock hard, but remove it about 30 - 45 mins before you want to eat it, and it will soften enough to scoop.

For those without an ice cream maker, here's how:
If you don’t have an ice-cream maker, you can still make ice-cream. After you have made up your mixture, transfer it to a lidded plastic box (a shallow one enables the freezing to happen more quickly and also makes whisking easier as the beater can go down straight into the box) and put it in the coldest part of the freezer for two hours, or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return the box to the freezer and freeze for another two hours, then repeat the whisking process. Refreeze the ice-cream ( if making a sorbet that contains a generous quantity of alcohol, freeze overnight ) until 30-45 minutes before you want to serve it, at which time you should transfer it into the fridge to soften. Incidentally, it’s a good idea to arm yourself with a digital kitchen timer to remind you to remove the ice cream and whip it at various stages