{Taste} Cinnamon Bun Cake

I took this Cinnamon Bun recipe and twisted it into a cake.

It was fluffy and delicious.

I was quite proud of myself.

innamon Swirl Buns with Cream Cheese Glaze
Adapted from Smitten Kitchen

Makes 18 buns.

1 cup whole milk
3 tablespoons vegetable oil
3 1/2 cups (or more) unbleached all purpose flour
1 tsp vanilla extract
1/4 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise or instant yeast (from 1 envelope yeast)
1 teaspoon salt

1/2 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1 square (1/4 inch) unsalted butter, at room temperature
Pinch of salt

4 ounces cream cheese, at room temperature
1/4 cup powdered sugar
1 square unsalted butter, room temperature
1/2 teaspoon vanilla extract
Dash of salt

For dough: Combine milk, butter, sugar, egg, yeast, and salt. Add flour. Knead until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.

Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

For filling: Mix brown sugar, cinnamon and pinch of salt in medium bowl.

Press down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon mixture evenly over butter. Starting at the longer side, roll dough into log, pinching gently to keep it rolled up. Cut the log in half horizontally, revealing the stripped layers of dough and filling. Cross the two logs into a braid and twist into wreath. Place into baking pan.

Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though it may take longer. Don’t skimp on the double-rising time.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

For glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Add water to thin the batter if mixture seems too thick. Beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Want more “twisted” ideas? Feast your eyes on this:

Skinny Minhy’s Twisted Cinnamon Bread


Growing Up


For my birthday,

I don’t need presents,

and please, no fancy parties.

ImageI DO want a cake, preferably homemade,

preferably with love by my mom,

and I DO want acknowledgment from my family that it’s my birthday.


This year,

I had expected my grandmother to call me on THE day, asking to come over to celebrate my birthday with me.

The morning of THE day, the phone stayed silent.

By late afternoon of THE day, the phone remained silent.

My heart sunk.

My grandmother had forgotten my birthday.

I used to not care if she had forgotten.

But this year it DID matter because our relationship had improved significantly.

She meant more to me than I had realized.

I was hoping she shared that same feeling. I was hoping she would call me to wish me happy birthday.

I tried to brush aside my disappointment but the feeling lingered inside me.

After a few days, I finally got the courage to call her.

We chatted a bit. Then came the moment of truth.

I asked my grandmother if she remembered when was my birthday.

She responded with the correct date.

She said that she had waited all day on THE day for us to call her, to invite her over. She had my present all ready to go.

We never called.

I told her I was waiting for HER to call US.

She never called.

This is an example of how misunderstandings arise.

ImageCheers to growing up. Cheers to being another year older, another year wiser.

{Taste} 马来糕 Malay Steamed Cake

I love this cake. Light, fluffy, and slightly chewy.

 The fragrant brown sugar releases a type of caramel taste on the tongue.

Try it! You might fall in love with this cake too.

Adapted from Cafe Corner’s Malay Cake

Makes one 18cm cake


1 cup cake flour
2 tbsp sweet rice flour
1/8 tsp sea salt

1 teaspoon vanilla extract
1 1/3 teaspoons baking powder
1/3 teaspoon bicarbonate of soda baking soda
1 tablespoon molasses or honey
1/3 cup canola oil

4 eggs, separated
2 big spoonful (approximately 1/3 cup) of brown sugar


Gather ingredients from list A. Sift well with a whisk and set aside.

Gather ingredients from list B. Mix well and set aside.

Separate the egg whites from the yolks from list B. Beat egg whites until fluffy and foamy. Drop brown sugar one spoonful at a time into egg whites and continue to beat until well incorporated. Repeat step with second spoonful of brown sugar.

Combine List A and B. Pour List C into the combined mixture and gently fold until well incorporated.

Pour into pan. Let the mixture sit for about an hour.

After an hour, prepare steamer and hot water. Steam for about 25 minutes.

Gooey Carrot Cake?

I declare a new concept:



1 1/4 cup whole wheat flour1 tsp baking soda

1/2 tsp baking powder

Pinch of salt

1/2 cup oatmeal
Squirt of honey to taste


2 carrots
1 orange
1/4 cup soymilk
Dallop of honey

  • Coat a 9 inch pan with sesame oil
  • Mix the dry ingredients together
  • In a blender, blend the carrots, orange, soymilk, and honey together
  • Pour the juice into the dry mix
  • Add additional honey for sweetness
  • Bake for about 25 min at 350 degrees

The texture was really sticky and gooey probably because steaming caused the batter to become more moist rather than drying it out like in baking.

After trying a thin slice, I feared the stickiness meant the cake was undone and I stuck it in the oven…
…only to find after 15 mins of baking that the top had harden but the inside was still gooey–           drier but gummy-like. That’s a sure sign that my batter was probably too wet. Next time I’ll alter the recipe to either cut back on the juice or add more flour.

Now what is a person supposed to do with GoOEY CaRrOT CAKe?
Add it to OATMEAL of course!

I don’t know about other people but I love almost any food that’s thick, creamy, chewy or gooey so although this cake didn’t fluff up really nicely, it reminds me of Chinese glutinous rice cakes with that nice chewiness of the oatmeal.

The creaminess of my morning oatmeal would contrast greatly with the gumminess of the cake. I can’t wait to try it tomorrow 🙂