It has been quite an age since my last bake. Baking Chocolate Chip Muffin is an impromptu task in my list. Since I have some chocolate chip in my cabinet, I thought it would be a good idea to bake muffin as it is the easiest thing I ever baked.



Ingredients:
1 1/2 cups flour
1/3 cup granulated sugar
1/4 cup dark brown sugar, tightly packed
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/2 cup butter, melted and slightly cooled
1/2 cup milk
1 tsp vanilla extract
1 cup chocolate chips

Method:
Pre heat the oven to 375˚F. Line 12 muffin cups or grease the cups.
In a bowl, mix together the flour, sugars, baking powder, baking soda and salt and keep aside.
In another bowl, beat the eggs with a balloon whisk for 2 mins. Add the milk, butter and vanilla extract and stir.
Add the butter mixture to the dry ingredients and mix lightly just until combined. Stir in the chocolate chips.
Do not over mix the batter.
Spoon into the muffin cups and bake for 20-22 mins till done.

I’m a dessert person and I love to make any dessert which I came across. Mango Sago with pomelo is one of irresistible dessert if you are a mango lover and I love the one I ate in HKG. This recipe has been buried in my digital recipe folder for quite sometime as I couldn’t get pomelo till the day I saw in supermarket. Without any hesitant, I grab them home and start my day at my kitchen nook.

I love this recipe to bits as it awesome for singapore’s weather.



Ingredients:
(Serves 6-8)
Adapted from Zu’s Kitchen
- 800ml mango juice (freshly squeezed using fruit juice extractor or ready-made; I use Marigold PeelFresh)
- 250ml evaporated milk
- 4 large ripe honey mangoes, cubed
- sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve
- 100g pearl sago, soak in water for 20 minutes till white and enlarged, then rinsed
- Pomelo, peeled and sacs separated, about 50g or more

Tools:- Blender

Method:
1. Boil a pot of water, add sago and boil for a short while till the sago is transparent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.
2. Reserve one quarter of the cubed mangoes for garnishing (step 4). In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed.
3. Mix mango smoothie prepared in step 2 with mango juice. Add sugar syrup to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in fridge.
4. To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.