Staying home might get a little dull every now and then. But if anything, there is no better time for you to exercise your home cooking chops and test out new recipes.
Missing your favourite desserts, dishes and sweet treats? Want to DIY that crispy, warm, fresh-out-of-the-oven goodness.. but also don’t want to spend the entire day in the kitchen?
We’ve got you covered. Here are a few easy stay-home snacks you can whip up, all almost effortlessly!
Easy Portuguese Egg Tart
This flaky, crispy, creamy egg tart recipe comes from LY’s Kitchen Ventures, who has a smart way to make these almost-authentic Portuguese egg tarts in a jiffy!
You don’t have to tediously layer pastry or hunt high and low in your local supermarket for pre-made pastry dough. Just turn to the yummy and versatile frozen Prata!
For the crust
- 3 frozen Prata
For the egg custard
- 3 egg yolk
- 60g milk
- 80g dairy whipping cream
- 25g sugar
- 1/2 tsp vanilla extract
- Cut the frozen Prata into half.
- Join the ends of each semi-circle to form a tart and press into a small tart shell.
- Put aside in the freezer while preparing the egg custard mixture.
- Preheat oven to 200℃.
- Mix and beat all the egg custard mixture ingredients together.
- Strain the mixture twice.
- Pour the egg custard mixture into the prepared tart shell until 80% – 90% full.
- Bake in the oven for 20 minutes or until the top of the custard is caramelised.
Korean Ramen Pancake
Created by Hack O Ramo out of his love for kimchi pancakes, this recipe reinvents the age-old snack by adding a twist to the dish with the most accessible ingredient of all – ramen. Best of all, this only takes 15 minutes!
Spicy, slightly sour, and a hearty savoury treat, these pancakes are a must-try side dish to add to this week’s menu.
- 100g ramen noodles
- Half a bunch of scallion
- 1 lime
- 2 eggs
- 150g deglazed and deveined shrimp
- Red chilli flakes
- Soy sauce
- Splash of rice vinegar
- 1 red chilli
- Cook ramen to al dente texture in salted water.
- Finely chop up scallions and fry with shrimp until cooked.
- Whisk eggs and season with a splash of soy sauce, red chilli flakes, a splash of lime juice and drench over the ramen mix.
- Fry for 3-4 minutes over medium heat. Turn the pancake over and fry for 2 more minutes.
- Plate and garnish with more chilli flakes and a side of dipping sauce (soy sauce, lime juice, rice vinegar, scallions, chilli). Best served with an ice-cold beer.
Rice Cooker Cake
This fluffy, buttery cake (from kidspot kitchen) can be made easily in your rice cooker! Using pancake batter that’s easily found in the supermarket aisle, this recipe takes the cake (pun intended) for being super simple and effortlessly delicious.
It’s so easy, you can get the kids involved for a fun weekend activity.
- 2 cups self-raising flour
- 2 tbsp white sugar
- 2 eggs (lightly beaten)
- 375ml milk
- Place flour, sugar and eggs into a bowl and whisk together while adding milk a little at a time until all ingredients are incorporated.
- Pour cake mixture into the bowl of a rice cooker and set the rice cooker to cook. If you have an automatic rice cooker, you may need to push the button down 2-3 times until your cake is cooked.
- Cook until a skewer inserted into the cake comes out clean or the cake has a smooth, dry surface. This should take around 20-25 minutes.
- Slice and serve with berries and ice cream or maple syrup.
Rice Cooker Gooey Brownies
Unlike an oven, this recipe by Push Button Kitchen calls on the rice cooker’s steaming function. Steaming allows your brownies to cook through, and creates that gooey texture we love and crave. Not to mention, it’s moist and delicious, and very, very much worth trying.
- Aluminium foil
- Cooking spray
- 1 10-11 ounce box (for 8×8 pan) brownie mix
- 2 tablespoons water (plus additional for steaming)
- 1/3 cup oil
- 1 egg
- Line the inside of your rice cooker’s steaming basket with aluminium foil and spray the foil with cooking spray. Prepare your rice cooker according to the manufacturer’s instructions for steam cooking, or by filling the inner cooking bowl to the minimum fill line with water. Cover and push the Cook button. Use a steam cooking setting, if applicable, and bring water to a boil.
- Prepare brownie mix according to the package directions. Pour batter into the prepared steamer basket. Place steamer basket in rice cooker and cover.
- Cook for 25 to 30 minutes, or until fully done. The brownies will be moist and gooey, but the centre of the batter should be set throughout and the top should not look raw.
- Carefully remove steamer basket from rice cooker and uncover. Allow brownies to cool for 10 to 15 minutes in the steamer basket. Lift foil from the basket and cut brownies into squares. Serve with vanilla ice cream or whipped cream, if desired.
10-Minute Muah Chee
The go-to street food in Malaysia and Singapore, this treat is well-loved for its chewy and springy glutinous rice and fragrant sesame seeds or peanut coating. If you’ve never tasted it before, it’s similar to Japanese mochi.
This version from Kitchen Misadventures is really simple and quick. As its name reveals, it only takes 10 minutes. That’s the time it takes for you to sing two of your favourite tunes and have some fresh mochi to enjoy when you’re done.
- 100g glutinous flour
- 135ml water
- 2 tsp oil
- Peanut powder
- In a microwave-safe bowl, combine the glutinous rice flour and water into a smooth batter.
- Add oil and mix well. You can skip the oil if you prefer, but the oil makes the muah chee slightly smoother. Some also use shallot oil for added fragrance.
- Place the bowl into the microwave oven and cook for 2 minutes.
- After 2 minutes, remove the bowl and mix the dough well. At this point, the dough should be half-cooked. Return the bowl to the microwave oven and cook for another 2 minutes.
- Knead the dough for another 1-2 minutes after removing from the microwave oven so that it will be chewier.
- Add sugared peanut powder into a bowl. If the peanut powder you have doesn’t have sugar in it, simply add sugar to your desired sweetness.
- Add prepared muah chee to the bowl in small batches, and coat the dough with peanut powder, then cut it into smaller pieces. Coating the muah chee with peanut powder will help it stick less to the scissors as well as to each other.
- Plate and serve!