Baking #36: Gula Melaka & Walnuts Banana Cake

I baked a cake which had a denser texture compared to the normal chiffon cakes that I usually bake. I baked Gula Melaka & Walnuts Banana Cake last Sunday morning since parents were not at home and I don’t have to be at work until 12:45p.m. in the afternoon. Woke up slightly earlier than usual for a Sunday since I had made plans to bake a cake to bring to workplace to share with my colleagues.

I had previously attempted Ham & Cheese Chiffon Cake in between. But unfortunately, I accidentally scraped off the sides when I was trying to unmould the cake from the chiffon pan. Hence, I ended up with an ugly looking cake. I couldn’t be bothered to snap a few pictures and make it a blog entry here.

Without further ado, let me show you my Gula Melaka & Walnuts Banana Cake which I adapted from Cuisine Paradise.


Gula Melaka & Walnuts Banana Cake (adapted from Cuisine Paradise)


  • 250g Lurpak unsalted butter *Golden Churn*
  • 140g shaved Gula Melaka *110g*
  • 1/2 tsp vanilla extract *omitted*
  • 4 eggs
  • 270g self-raising flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 240g banana (ripe & mashed)
  • 60g chopped walnuts
  • 30ml Kahlua
  • *30g shaved Gula Melaka, optional *omitted*
  • *some extra walnuts (whole) and banana (sliced) for decoration


  • Beat unsalted butter, shaved Gula Melaka and vanilla extract until the batter becomes light and fluffy.
  • Beat in one egg at a time until well mixed.
  • Mix together self-raising, baking soda and salt together. Sift in half of the portion of the flour mixture and gently fold them in until well mixed.
  • Add in mashed banana and stir till well combined with the remaining half portion of the flour mixture.
  • Lastly, stir in the Kahlua and chopped walnuts, mix until well combined.
  • Pour batter into a lined and greased 7″ square baking pan, top with shaved Gula Melaka, whole walnuts and sliced banana as decoration.
  • Bake in a preheated oven of 170 degree Celsius for approximately 50 minutes until an inserted skewer comes out clean.
  • Cool the cake completely on top of a wire rack before serving.

I did not follow as instructed about cooling the cake completely before serving, hence my cake ended up having a landslide/mudslide while I was attempting to slice them up for serving. According to my colleague, the cake tasted great but rather wet for a butter cake. She told me to use Anchor Butter next time instead of Golden Churn.

I am planning on attempting the cake again next time but substitute walnuts with dark chocolate chips. The taste of Kahlua was extremely subtle in the cake but it indeed made the cake smelled nice when combined with Gula Melaka. The cake rose beautifully albeit there were cracks on the surface. Unfortunately, my cake did not brown evenly. Wonder what could have gone wrong that my cake were slightly burnt on one particular area.

Review: Eversoft skinz Youth Recall Deep Action Micro Cleansing Oil

I had just finished my previous bottle of Za Deep Cleansing Oil about a week ago and started on this Eversoft skinz Youth Recall Deep Action Micro Cleansing Oil. I rarely use products from Eversoft as I find their facial cleansers to be rather harsh on my skin. But surprisingly, this cleansing oil of theirs was good on my skin.

This is probably the cheapest cleansing oil which I had ever purchased by far. But sadly, the size and quantity is a lot lesser than other cleansing oils which I had previously tried. Hence, the cheaper price I guess?


Eversoft skinz Youth Recall Deep Action Micro Cleansing Oil

The liquid is housed in a small red sleek bottle that comes with a pump dispenser. Rather than the usual clipper blocker from other brands of cleansing oils, Eversoft skinz uses a special kind of blocker to prevent the liquid from pumped or squirted out by accident. It took me a short while to figure out how this thing works.


This is the lock mode,


while this is the unlock mode.

The blocker is non removable from the dispenser. I find it convenient as I do not have to intentionally find a place to store the blocker so that I will remember where I put it when I need to bring it with me on my next travel. Just give the blocker a little push to lock and it’s ready to be store into your toiletries bag without having to worry about spillage. Don’t you think it’s extremely convenient?

The texture of the liquid is a little bit thicker compared to the light textured cleansing oils which I had previously used. Albeit being thick, it wasn’t as thick as Kanebo Blanchir Superior Oil Cleansing. It smelled flowery and yet powdery at the same time. I find the fragrance to be okay but a little bit strong for my liking. But still, smells delightful. As the texture is a little bit thicker than others, emulsification process takes slightly longer than usual.

It did not cloud much eye vision when the liquid gets in contact with the eyes, which is a good thing for me as it usually took me quite some time to rinse them off from my eyes when they got clouded. What I loved the most about this cleansing oil is that it leaves my skin looking soft, smooth and extremely clean when rinsed off.

So, here’s what I think of Eversoft skinz Youth Recall Micro Cleansing Oil in a nutshell:

1. Smells nice.
2. Doesn’t cloud eye vision.
3. Leaving skin soft, smooth and clean.
4. Locking system.

1. Small bottle.
2. Emulsification process is longer due to the thicker texture.

Overall Rating: 4.8 out of 5

Price: B$9.40

Repurchase? Yeah

Cooking Diary Day #28

I stopped cooking for approximately a week or so as Dad wasn’t in town last week and I couldn’t be bothered to cook for myself. He came home the day before and I had to start cooking as he had to eat lunch at home. I had sort of promised my colleague that I will cook a pot of Chicken Curry for them yesterday but I got lazy as I did not have the time to go out for grocery shopping. They kept on asking where was my Chicken Curry, so here it is …


Chicken Curry

Don’t you think this look quite promising for a first attempt? LOL! Well, it tasted tad bit spicy for some but quite okay for me when I had it as breakfast with plain white bread. The meat were tender as I used the parts from a chicken leg. I used the entire packet of coconut extract so the broth tasted a bit rich and flavorful at the same time. Not healthy for health conscious people but I only cook this once in a blue moon.

25082014 – Jia’s Belated Birthday Dinner

Jia and I had dinner together at All Seasons Restaurant, Times Square yesterday evening as belated celebration of her birthday last week. I was rather busy last week and coincidentally, she had other commitments too and couldn’t make it for last week. So, we got together yesterday evening instead as I wasn’t working. We were choosing between Din’s Bistro and High Frequency Lifestyle Cafe at first but she mentioned that she’s quite sick of Italian cuisine as she had too many recently.

So, we changed to oriental cuisine and I gave her the options of All Seasons Restaurant, Chempaka Kitchen and Phong Mun Restaurant. She chose the former as the latter were rather inconvenient in terms of parking. Jia picked me up earlier than we agreed as she had to drop by to her friend’s place to collect several stuffs. There were quite a few tables of patrons at the time when we arrived. We were both starving way before we arrived at All Seasons Restaurant.

Ordered quite a lot of food for two but it’s alright as the mommy needs to eat plenty for her baby. Without further ado, let me show you what we had for dinner yesterday evening …


Special Sea Coconut | B$4.50

For the mommy to be.


Calamansi Cooler |B$5.50

I ordered this for myself as I was craving for a sourish drink. But the beverage turned out not to be as sour as I hoped it to be. It was actually a concoction of soda water, sour plum and lime. It tasted rather weird at first as I am not a huge fan of soda water. But it turned out to be quite a thirst quencher after a few sips. This was quite nice but not something which I would wanna order again though.


Beijing Duck (1/2) | B$25.00

If you order half or a whole portion of Beijing Duck, it will come with this. But of course, you can always choose not to if you like to eat Beijing Duck with the skin on the flesh. The wraps were filled with spring onions, duck skin and a special sauce.


The remaining of the Beijing Duck which the skin had been cut off for the wraps. You can choose to have the meat stir fry or just cut into normal portions without cooking. The both of us chose to eat them just like that without further cooking. That way you can taste the original flavoring.


Claypot Eggplant (S) | B$8.00


Sizzling Beancurd (S) | B$10.00

The both of us were rather disappointed with their Sizzling Beancurd as the dish was nowhere near sizzling state when served to us. And furthermore, they sliced one small piece of Japanese beancurd into half so that the dish will look bigger in portion. According to the waitress, this is to be cooked with salted fish but the both of us couldn’t even find one single piece of salted fish.

All Seasons Restaurant
Unit F7, First Floor,
Times Square Shopping Centre,
Simpang: 13-29, Jalan Berakas,
Kampung Jaya Setia,
Negara Brunei Darussalam
Tel: +673-2338068

Of Random Things #51 – Scrumptious Lunch

The colleagues and I had a lunch feast yesterday afternoon in celebration of a birthday. Not my birthday, of course as mine is not due in another two months. Several colleagues of mine cooked up a few dishes from home and brought to workplace while I went to work empty handed. Hahaha … I requested my colleague to buy some fresh prawns for cooking. I sponsored a kilogram of fresh prawns as I was lazy to cook.

Without further ado, let me show you what we had yesterday for lunch …


Stir Fry Fish Maw with Crab Meat


Roasted Duck from Golden Leaf Restaurant


Steamed Fish


Kacang Ma


Stir Fry Prawns

This was what I sponsored but cooked by one of my colleagues. I had intended to buy 2 kilos of the fresh prawns but my colleague cut them short to a kilo only as we had too many food on the table. Thank goodness, or else we are gonna end up with many leftovers!