Pleased that I could finish up this recipe post before the new year!

Yes, it is homemade Chocolate Belgium Waffles and Salted Caramel Sauce Recipe! Oh so super yummy~~~Even my students who tried my caramel sauce were singing praises of it (I served them some cake with my salted caramel sauce!).

Both the Chocolate Belgium Waffles and Salted Caramel Sauce recipes are both keepers and so easy to make!

I served the freshly made belgium waffles with grilled bananas, almonds and generous spoonful of my salted caramel sauce!

Using my trusty Bosch MaxxiMum Kitchen Machine MUMXL40Gby Bosch Singapore.

After attending a media session with Bosch Singapore, I was selected as one of the few bloggers to receive this Bosch MaxxiMum Kitchen Machine MUMXL40G and have created several recipes since September. These include Tofu Chiffon Cake, Triple Color Smoothie, Matcha Ganache Sandwich Cookies. 

A powerful machine has more than 120 functions, thanks to the wide variety of accessories that includes a 5.4litres stainless steel bowl, silicon stirring whisk, beating whisk, kneading hook, ThermoSafe glass blender, continuous shredder with 4 discs, etc.

BOSCH Home Appliances Singapore

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Chocolate Belgium Waffles and Salted Caramel Sauce Recipe

Ingredients (Chocolate Belgium Waffles)

• 138g bread flour
• 12g Valrhona cocoa powder
• 50g unsalted butter
• 3g instant dry yeast
• 35g soft brown sugar or normal caster sugar
• 30g milk
• 1 medium egg (approx 55g)
• pinch of salt
• pearl sugar (for coating the waffles before cooking in the waffle pan)

Method

1. Add butter to your mixing bowl and using the beating whisk, beat the butter mixture at the highest speed until it turns light yellow.

2. Add half the sugar and continue whisking at high speed until the sugar is almost incorporated. Add the remaining sugar and whisk till incorporated.

3. Add in the egg and whisk till incorporated. Then add in the milk and whisk again till incorporated. You will have a pale yellow creamy and light mixture.

4. Remove the whisk and knock the whisk on the sides of the steel bowl to remove the mixture on the beating whisk.

5. Change and attach on the kneading dough.

6. Sieve in the flour and cocoa powder. And add remaining dry ingredients includeing the instant dry yeast and salt.

7. Knead at medium high speed (5) until the dough comes together and the side of the bowl is clean. Continue kneading the dough for about 1 min.

8. Transfer the waffle dough into a big mixing bowl, cover with cling wrap and let it rise for about 50-60mins. The dough will increase in size – about 1.5 times.

9. Further divide the dough  and roll into 8 equal balls. If you prefer bigger waffles, you can divide into 6 portions.  Cover with cling wrap again and let it rest for about 10-15mins.

10. Coat the waffle dough with pearl sugar on both sides and cook in your waffle pan.

11. Serve with your favorite items. Here I grilled some bananas with small amounts of butter then coat with honey while continuing grilling on the pan for the caramelised taste. I then topped with almonds and served with my homemade salted caramel sauce. See recipe for salted caramel sauce below.

Ingredients (Salted Caramel Sauce)

• 80g caster sugar
• 100g fresh cream (approx 35% fat)
• 20g unsalted butter
• 3-3.5g salt

Method

1. Heat sugar in a pan until the sugar melts and caramelised into a nice brown colour. Please note that no water should be added at this point and you should keep mixing/stirring while caramelising the sugar.

2. Turn off the fire. Pour in the milk – please be careful as the mixture will sizzle quite violently due to the addition of liquids, so be careful not to scald yourself and avoid standing too near the pan. In addition, use a deeper pan like me.

3. Turn the heat/fire back on, keep it low and add in the butter and salt.

4. Keep mixing until incorporated and you have a nice smooth creamy texture. This is your homemade salted caramel sauce!

5. When it is slightly cooled, you can transferred into jars and keep in the fridge.

Blog post disclaimer: The Bosch MaxxiMum Kitchen Machine is compliments of Bosch Singapore for this review post. No other monetary compensation was received and all views expressed are my own.

Follow my food art and bento creations on my Facebook my page here or my Instagram here.

More information about my bento cookbook title ‘Kawaii Bento’  here. 

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The post Belgium Waffles and Salted Caramel Sauce Recipe appeared first on Little Miss Bento.

I have been making wagashi on my own but have always wanted to refine my skills.

Since I was visiting Kyoto, the beautiful city that have been known for its strong traditional and heritage roots, as well as their many stores selling wagashi (traditional Japanese confectionery) and of course, matcha sweets and tea. I wanted very much to learn from a native expert.

I was really lucky and thrilled to be able to meet Miyazaki sensei in Kyoto who was so gracious to arrange a session for me to learn 4 types of wagashi.

They were Sakura Mochi, Yaki Ayu, Inokomochi and Kanoko. It was such a wonderful experience and I highly recommend her lessons to everyone! (Note: lesson is conducted in Japanese)

Look at what I made!! I made all these yummy wagashi sweets~~

Her wagashi studio, called Wagashi Salon Ichi Sachi is conveniently located along Rokkaku-Dori and is accessible from both Karasuma-Oike or Karasuma subway train stations.

Check out her beautiful cosy studio, the photos don’t do justice as the studio looked even better.

I love the whole Japanese modern set up, lots of white color, bright and wooden furniture. Plus I loved how she arranged the wagashi tools and ceramics on the wall and they literally doubled up as wall decor.

Her recipes were clear and was of nice small doable portions.

The lesson was conducted in Japanese but she had even provided some of the recipes in English kindly for me.

A hands-on class where each of us (me and other student) got to watch her make the sweets and made them ourselves too.

Fees also included the food ingredients and was very reasonably priced. I can’t wait to go back again!

After the lesson, like many Japanese lessons I have been, we all sat down and enjoy tea and some of the sweets we made. We then took back the rest of the sweets we made.

I cannot wait to be back to meet her again next year.

If you are going to Kyoto and have a couple of hours to spare, I highly recommend that you take a class with Miyazaki sensei.

She is a well-known expert in her wagashi making and many Japanese locals take regular lessons from her.

Wagashi Salon Ichi Sachi

*Please confirm availability and book your lesson prior. Fees apply and menu changes on a monthly/seasonal basis

Map

Website

Facebook Page

Blog post disclaimer: This is not a sponsored post. I paid for the lesson and all views expressed are my own. 

The post Wagashi Workshop in Kyoto appeared first on Little Miss Bento.

I am so happy to make deco curry!

What is deco curry? It is presenting a curry meal with cute characters, in this case, made mainly of rice.

Thanks to a lovely cooking get-together with my bento friends in Tokyo, Maki-san of cuteobento.com and Angie-san of HippoMum we made three deco curry creations!

Even during vacation, I missed cooking! And want to make cute food!

Can you tell whose is whose? I think all of the deco curry creations were kawaii and its really nice how each retained the style from the maker.

First, it was time to cook the curry. We made nonya style curry instead as Angie-san had gotten some traditional curry powder and ingredients from her hometown. Plus its time to take a we-fie in the kitchen!

The curry was really yummy and flavourful!

After the successful completion of our curry, it was time to get to work. To start making our cute characters for our deco curry.

I chose to make Korilakumma since I am in the land of the kawaii character! Hmm now that I think of it, perhaps I could have done Hello Kitty too, oh well :D haha I hope you like this!

Below was before I scooped in the curry. I also love the white plate as it brightens up the design.

The little Rilakkuma was made mainly of mini sausage and Kiiroitori was made from quail egg. It was awesome timing that we were cooking curry, so I threw in the hard boiled quail egg in the curry pot to colour it yellow!

Maki- san made a really cute sheeps from rice and colored quail eggs. I also love the purple sweet potato stars she added at the side!

Angie-san made a super cute black kitty with the curry. Maybe she was inspired by Maki-san’s cute kitties! She also added decorations made from carrots, purple sweet potatoes, peas and sweet corn.

I cant believe this is our 3rd yearly gathering! Cant wait to see them again next year for more exciting get together plans!

Now it is time to eat our deco curry!

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**update 16 Nov** Congratulations to Rachel Wong who has participated in this contest (via blog platform) and has been selected to be the winner to receive DEW Fruit & Vegetable Washer D818. An email has been sent to you, please check your inbox. 

**update 10 Nov** Thank you for your warm participation :) Submissions have been received and are now being considered by Hyflux for the selection of the winner. Announcement will come soon and winner will be contacted. Please note that the winner will need to be residing in Singapore to receive the prize and also have to respond within the 3 days of contact by Hylfux. If there is not response, Hyflux reserves the right to select the next winner. 

Judging by the amount of cooking I do on a almost daily basis, I was really happy when Hyflux approached me to do a review of their latest newly launched products:

• DEW Fruit & Vegetable Washer D818, and
• DEW Water Dispenser D800

The DEW Fruit & Vegetable Washer D818 ensures you clean, safe and healthy fruits and vegetables for you and your family. Using the state-of-art technology of Ozone, it thorougly cleanses and safely remove harmful contaminants on the surface of fruits and vegetables that we consume daily. It not only kills microorganisms (->99%) via the safe ozone reaction but also helps maintain the freshness of fruits and vegetables.

How does Ozone work? Ozone is actually a strong oxidising agent that destroys the microorganisms through a process called cell lysis, or also known as cell wall disintegration. It also does not leave any hazardous substances after the cleansing process.

An easy to use machine, it is also a great a time saver as all you need to do is to fill it with water, pop in your fruits and vegetables, set the wash mode (choice of 15mins or 10mins wash modes) and off you go to handle your other chores.

During the wash process, you can choose to cover with the lid, and close the ventilation holes if you are more sensitive to the smell from the cleaning process. Don’t be alarmed, it is actually the smell of the oxygen molecules in the ozone process, there is no change in the smell of your washed vegetables. I personally tested it myself.

And just to show you just how much dirt there is in our vegetables.

Check out this photo of the water after I washed my lettuce. (yucks!)

What I really liked about the Hyflux DEW Fruit & Vegetable Washer D818 is that there are no chemicals required in the cleaning process.

In the modern day kitchen, many of us are also more aware of the need to prepare safe fresh fruits and vegetables for our family, this machine will definitely transform the way I prepare and cook my bento in the morning.

And of course, here is a picture of the Panda Bento that I made in the video!

The DEW Fruit & Vegetable Washer D818 is now available at

• City Gas Roadshow @Toa Payoh Atrium *in front of BreadTalk (sales 20 – 22 Oct 2014, 9am to 9pm)
• Ang Mo Kio Hub Atrium Sale (sales period 27 Oct – 2 Nov 2014, 10am to 10pm)
• Any Selffix DIY Stores
• Takashimaya
• OG Departmental Stores
• NTUC FairPrice Hypermarkets (from the month of November onwards, check in store for details)

**Special Giveaway**

I am also super excited to share this generous product giveaway by Hyflux

- 1 x DEW Fruit & Vegetable Washer D818 worth S$319 for FREE! (FREE Delivery included)

a Rafflecopter giveaway

Terms & Conditions:

• All submissions have to be made by 27th October 2014.
• To participate, applicants will have to complete at least one of the following:
• -          On this Blog post:
  Follow me on my Facebook  and leave a comment below to state why you would like to receive a FREE Hyflux DEW Fruit & Vegetable Washer D818!
  -          On FB post:
  Follow me on my Facebook and share the video posting via Facebook with the hashtag #HyfluxShop and leave a comment on Facebook to state why you would like to receive a FREE Hyflux DEW Fruit & Vegetable Washer D818!
  -          On my Instagram post:
  Follow me on my Instagram, leave a comment on the Instagram post stating why you would like to receive a FREE Hyflux DEW Fruit & Vegetable Washer D818 and repost this picture along with the hashtag #HyfluxShop ☺
• Contest is only applicable for applicants residing in Singapore.
• Little Miss Bento reserves the right to decide on the final winner of the contest.
• Winner of the contest to email littlemissbento@gmail.com with your Full Name, Contact Number, Address within 3 days of contact, if not, Little Miss Bento reserves the right to disqualify the winner and reselect another winner.

Blog Post Disclaimer: This is a sponsored post and product giveaway is kind compliments of Hyflux. 

The post [Giveaway] DEW Fruit & Vegetable Washer D818 appeared first on Little Miss Bento.

So happy that I got to bake and learn this absolutely yummy Sakura Yuzu Fromage Mousse Cake from Chef Sharryl who owns The Audacious Cakery!

Located at Everton Park, Chef Sharryl serves some of the best mousse cakes in town. Read my full review here.

Of course I am not as skilled as Chef Sharryl so please pardon me for this less than perfect Yuzu Fromage Mousse. I had some difficulty taking the mousse ring out, haha, so the cake was a little out of shape at the sides.

Now, if you want to eat this cake, then I would highly recommend you pop by her store soon, the store is open 7 days a week!

If you want to bake and learn from the best, you will be pleased to note that Chef Sharryl will be teaching another workshop session – this time my favourite mousse cake from the store – Faith, which is a Japanese green tea and fragrant black sesame mousse on a green tea sponge.

To register a slot of Chef Sharryl next workshop, tickets are available here.

The Audacious Cakery

2 Everton Park #01-61 Singapore 081002

Tel: +65 6233 3047

Opening Hours: Mon to Sat 10am to 7pm | Sunday 10am to 5pm

Email: enquiries@theaudaciouscakery.com

Facebook Page

Website

The post Sakura Yuzu Fromage Mousse Cake appeared first on Little Miss Bento.

I was super thrilled and so happy to be invited to a Behind the Kitchen session with Chef Yamashita by Spoonful SG. I was literally bouncing in happiness in the kitchen of his store.

Helmed by Masataka Yamashita, Chef Yamashita is a Japanese artisan patisserie that sells delicious beautiful pastries and delicate Japanese style sweets.

The prices are also very reasonable for the quality – I am a huge fan of their exquisite cakes and sweets. Read more about their store in my review post here.

Do also check out Chef Yamashita’s website and facebook, where you will see many positive reviews from their customers. Yamashita san and his wife together with their team do their very best!  The store is open 7 days a week, bringing to you not just the delicious cakes but also the amazing Japanese service and hospitality – the Omotenashi. You will be leaving the store with a smile~~

We had the priviledge to learn to make Chocolate Tuile, a recipe specially shared with us. This is a chocolate version of Yamashita san’s Tuile cookie recipe in his book – Tanoshii.

Preping the almond biscuit batter – hmmm looks yum!

Then it was time to mix and shape! Hahah, the usual ‘me’ shape them into Totoro and heart shapes.

We then baked them till nicely brown. The cookies had a wonderful cocoa aroma while baking and tasted so good too!

After baking, you can curve them using a rolling pin. Since mine was in the different shapes, I left most of them as they were :)

In my review blog post on Chef Yamashita, one of the recommended items from their store is the Pudding a La Mode. So I was really very happy that in this exclusive behind the kitchen session, Yamashita san was going to teach us how to make his delicious signature pudding.

Really touched by his generosity, arigatou Gozaimasu Yamashita san!

Here we are preparing the caramel from scratch.

After baking the puddings, we then proceeded to decorate our own Pudding A La Mode!

This invitation was made possible by Spoonful SG. Spoonful SG is a brand new online platform that introduces gourmet, food, recipes and cooking events to its readers. It aims to encourage more to embark on kitchen adventures and incorporate cooking into their lifestyle. Keep updated on the latest events by signing up for their mailing list on their website or following them on their Facebook page. They will also be holding workshops or special invitations occassionally.

Here are some photos of the completed creations – my pudding and the chocolate tuiles! I also bought some of Chef Yamashita’s cakes home ^ ^

Do you want Chef Yamashita’s recipes?

Spoonful SG will be posting them online soon, check back on their website for the updates!

-Chef Yamashita-

Block 1, Tanjong Pagar Plaza, #02-44, Singapore 082001
Tel: 66049709
Opening hours: Mon to Sat 10am to 630pm | Sun 10am to 4pm
Email: order@chefyamashita.com
Website
Facebook Page
Nearest train station: Tanjong Pagar MRT, exit A

-Spoonful SG-

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The post -Exclusive- Behind the Kitchen with Chef Yamashita appeared first on Little Miss Bento.

About 2 weeks back, I finally found some pockets of some free time and decided to hand make traditional Japanese udon for dinner. 

I loved the taste of the homemade udon noodles, they were so chewy and oh so very yummy. In addition, the fun of making the noodles from scratch had totally enhanced the experience!

Udon is Japanese wheat noodles. The ingredients used are actually simple – wheat flour, salt and water. Udon can be eaten cold and dipped with sauce, or served in hot broth. Very yummy!

I knead the udon dough through the traditional method of stepping on the dough (yes using my feet, hahah please don’t worry, strict hygience was practised!). 

This traditional method enables the making of chewy and delicious homemade Japanese udon noodles!

I hope you will enjoy this recipe. It is adapted from Cookpad recipe 2573775

Recipe for Homemade Japanese Udon Noodles

Ingredients (serves 2 pax)
wheat flour 200g
water 100ml
salt 6g

Method
1. Add salt to the water. Mix well to dissolve the salt. 
2. Add the salted water to the wheat flour in 2-3 parts, using a pair of chopsticks to mix. Then use your hands to knead so that it comes together to form a ball of dough.

  

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