Green tea Swiss roll recipe

I got to admit that I'm a really stubborn person. In my previous post about the chocolate Swiss roll, I was convinced that a single sponge cake recipe can't be used for making other types/shapes of sponge cake such as a Swiss roll. However, I later baked a green tea Swiss roll using my green tea Hokkaido cupcakes recipe as an experiment. And of course, it proved that the theory is correct! Well, the Swiss roll wasn't unedible. However, it's definitely not the right texture for a Swiss roll. Unlike the light and moist green tea Hokkaido cupcakes, the Swiss roll was dense and dry. The only plus point was that it was very easy to roll as it never cracks! LOL.

Therefore, I decided to bake a good green tea Swiss roll after that. This time, I followed the recipe from Kitchen Tigress as the previous chocolate Swiss roll turned out really well. As expected, the result was excellent. The green tea Swiss roll was really moist and soft. Two thumbs up! :)

Recipe: 

The sponge cake

(Original recipe asked for 13”x10”, I used a 37x25cm cake pan which resulted in a thinner cake)

60 g egg yolks

20 g castor sugar

30 g corn oil

1 tablespoon green tea powder mixed with 4 teaspoons of hot water (about 20g) just enough to dissolve the green tea powder into thick green tea mixture. Let it cool before using.

30 g cake flour

140 g egg whites

1/8 tsp cream of tartar

40 g castor sugar

1. Whisk egg yolks and sugar in a mixing bowl until pale and thick.

2. Add corn oil and whisk to combine.

3. Add green tea mixture and stir thoroughly.

4. Sift in cake flour and mix well. Leave the batter aside.

5. Beat the egg white in a mixing bowl.

6. Add cream of tartar as soon as the beaten egg white starts to foam.

7. Gradually add in the sugar when the egg white starts to thicken. Beat until firm peak stage.

8. Loosen the egg yolk mixture by slowly stirring the mixture from the bottom of the mixing bowl using a whisk.

9. Add the egg white mixture onto the egg yolks mixture in 3 batches. Mix until they are almost combined on each addition. Lastly, scrape down and fold until everything is evenly combined.

10. Grease the cake pan and line cake pan with parchment paper. The length of the parchment paper should be the same length of the cake pan but the width should be slightly longer so that the batter would directly contact with only 2 sides of the cake pan. Example: use a 12”x12” parchment paper on a 12”x10” cake pan.

11. Pour batter onto the cake pan and spread the batter evenly. Lightly bang the cake pan on the table top twice to release the air bubbles.

12. Bake on the middle shelf in a pre-heated oven at 200c for about 10 minutes.

13. Remove the cake from the oven; lightly bang the cake pan on the table top a few times.

14. Unmould the cake and let it cool on a wire rack with the parchment paper peeled from the sides of the cake but still intact with the bottom of the cake.

Green tea whipped cream:

150ml whipping cream

1 tablespoon sugar

1 teaspoon green tea powder

A few drops of vanilla extract

Note: adjust the amount of sugar and green tea powder according to taste.

1. Pour whipping cream onto a chilled mixing bowl over a bowl of ice water. Add in sugar and vanilla extract. Beat until the cream is at soft peak stage.

2. Add in green tea powder and beat until stiff. You can always adjust the sugar and green tea powder from time to time.

To assemble the cake:

1. Gently remove the parchment paper that was attached to the cake after baking. Place the cake on a clean sheet of parchment paper.

2. Spread the green tea whipped cream evenly on the cake.

3. Gently roll the cake with the parchment paper.

4. Chill the cake in the fridge with the parchment paper until the filling is set.

5. Cut and serve.

Samurai restaurant review

My affection for Japanese food is so great that I constantly look out for Japanese restaurants. I'm lucky that there are quite a number of Japanese restaurants in Melbourne and there'll usually be at least one Japanese restaurant in each suburb. I was in Hawtorn the other day and thus, decided to try out Samurai Japanese restaurant on Glenferrie Rd. 

Samurai is a small Japanese restaurant catering for dine in as well as take away. It's quite popular as it's always packed during peak hours. The menu is quite simple. There are the usual sushi and sashimi, entrees (small/side dishes), rice dishes as well as noodles. 

We decided on a sushi and sashimi set, some croquettes and a salmon teriyaki with miso soup. I've also ordered a green tea milkshake to satisfy my cravings. Apparently, the milkshake is one of the favourites! 

The food was served pretty quickly. The sushi and sashimi were fresh and well presented. Portion wise it was just right for a single serve. 

The croquettes were great. The smooth potato filling with the cripsy crumbs was a perfect entree for me. Although it was fried, it wasn't oily. 

The salmon teriyaki was perfectly cooked. It was just lightly seared and the meat remained juicy as well as tender. It has a good portion too. The thing I like most is that the sauce was served separately in a mini jar instead of having it all over the meat. In this case, I could decide how much sauce I needed.

Last but not least, the sinful and yet heavenly green tea milkshake! Unlike the usual milkshakes, it wasn't too sweet. It was really great to finish my meal with this yummy milkshake.  

Overall, the food is good and it is definitely one of the cheap eats Japanese restaurant in Melbourne. 

Moist and soft chocolate Swiss roll recipe

It's been a while since I last baked a cake. I was thinking of sponge cake but felt like trying something new. What came to my mind was…a Swiss roll! After all, they are a kind of sponge cake.

I always thought that a sponge cake recipe can be used to make any shape of sponge cake. Hence, I was tempting to modify the Hokkaido sponge cupcake recipe for making a Swiss roll. However, after doing some research especially after reading Kitchen Tigress's scientific explanation on making a Swiss roll, I was convinced that it is not the case. In the end, I decided to follow the most convincing chocolate Swiss roll recipe from Kitchen Tigress with some modifications. I merely replaced water with milk and reduced the amount of sugar as well as slightly modified the steps.

I've actually baked the Swiss roll twice now. I used an Ikea baking tray with the size of 37 x 25cm which is roughly about 14.5 x 10 inches. On my first attempt, I scaled the ingredients to the right ratio according to the recipe. The sponge cake was moist. The crust wasn't sticky and it didn't crack when it was being rolled. However, I found the cake a bit too thin as it's only about 1cm thick. So for my second trial, I doubled the original recipe and still used the same baking pan. It resulted in a slightly thicker cake of about 1.5cm thick. The sponge cake maintained the same moisture as the 1st attempt and I like this thickness. The only problem was the difficulty when rolling. In fact, it cracked while rolling (I probably pressed too hard?!). Even with the minor cracks, I still prefer a thicker Swiss roll. ;)

As for the filling, I decided on a light vanilla whipped cream with some fresh strawberries to balance out the sweetness of the chocolate cake. Not only the cake was delicious, the texture was almost perfect too! Looks like I'll stop buying Swiss rolls from the bakery now! 

Recipe: 

The sponge cake:

(I used a 37x25cm cake pan, original recipe asked for 18”x12”)

30g vegetable oil

20g Dutch cocoa powder

20g castor sugar
60g egg yolks

20g milk

pinch of salt

½ teaspoon vanilla extract

30g cake flour

140g egg whites

55g castor sugar   

1. Heat the vegetable oil until hot but not until smoking point.

2. Pour hot oil onto the cocoa powder in a mixing bowl and leave it aside to cool.

3. Whisk egg yolks and sugar in a mixing bowl until pale and thick.

4. Add milk, salt, vanilla extract and stir to combine.

5. Add cocoa mix and stir thoroughly.

6. Sift half the cake flour into the mixture and mix evenly. 

7. Sift the remaining cake flour into the mixture and mix evenly. Leave the mixture aside. 

8. Beat the egg white in another mixing bowl.

9. Gradually add in the sugar when the egg white starts to thicken. Beat until firm peak stage.

10. Loosen the egg yolk mixture by slowly stirring the mixture from the bottom of the mixing bowl using a whisk. 

11. Add the egg white mixture onto the egg yolks mixture in 3 batches. Mix until they are almost combined on each addition. Lastly, scrape down and fold until everything is evenly combined. 

12. Grease the cake pan and line cake pan with parchment paper. The length of the parchment paper should be the same length of the cake pan but the width should be slightly longer so that the batter would directly contact with only 2 sides of the cake pan. Example: use a 12”x12” parchment paper on a 12”x10” cake pan.

13. Pour batter onto the cake pan and spread the batter evenly. Lightly bang the cake pan on the table top twice to release the air bubbles. 

14. Bake on the middle shelf in a pre-heated oven at 200c for about 10 minutes. 

15. Remove the cake from the oven; lightly bang the cake pan on the table top a few times.

16. Unmould the cake and let it cool on a wire rack with the parchment paper peeled from the sides of the cake but still intact with the bottom of the cake. 

Whipped cream:

150ml whipping cream

3/4 tablespoon castor sugar

A few drops of vanilla extract

Note: adjust the amount of sugar according to taste. I deliberately reduced the sugar because I think the cake is sweet enough for me. 

1. Pour whipping cream onto a chilled mixing bowl over a bowl of ice water. Add in sugar and vanilla extract. Beat until the cream is stiff.

To assemble the cake:

Cut strawberries

1. Flip the cake around and place the top of the cake on a clean sheet of parchment paper. Carefully remove the old parchment paper that was attached to the cake after baking. 

2. Spread the whipped cream evenly on the cake. 

3. Sprinkle the cut strawberries evenly on the whipped cream layer. 

4. Gently roll the cake with the parchment paper. 

5. Chill the cake in the fridge with the parchment paper until the filling is set. 

6. Cut and serve. 

Meshiya restaurant review

Meshiya is a Japanese restaurant in QV. It's a small restaurant located at the corner of the lane way next to Queen Victoria Women's Centre on Lonsdale Street. There aren't many tables in this restaurant but there is a huge stone table where customers can be seated around it. 

For some reason, I haven't been visiting this restaurant since 1-2 years ago until recently when one of my colleagues suggested having lunch at Meshiya as they offer special lunch menu for only $10. 

The $10 lunch menu is indeed a good deal. Basically, there's a list of don (dishes on rice) to choose from for only $10. And it comes with miso soup, salad and pickles. Besides that, there is another deal where you could get a plate of fried rice and gyoza for $10 too. It's worth mentioning that the $10 don offer is only available from 12pm-1pm while the $10 fried rice and gyoza offer is available from 12pm-3pm. 

Well, I ordered a teriyaki salmon don. My expectation was a tiny slice of salmon being served for $10. To my surprise, there were actually 5 decent pieces of salmon in the salmon don. The salmon was cooked to perfection where it was lightly seared. Hence, it's tender and juicy. However, it's interesting to find some stir-fried bean sprouts with vege on top of the rice which was quite unusual for a Japanese don. Anyway, it was still tasty. 

My colleague ordered a prawn tempura don and it came with 5 prawns too. The prawns were coated with crispy tempura batter and were adequately cooked. 

The lunch offer is really a good value for money. I'll certainly visit Meshiya more often now.

Asian Gourmet Hut restaurant review

Pan mee or mee hoon kueh is my favourite Malaysian food as mentioned in my very first post. So far, the only good pan mee I can find in Melbourne is at Asian Gourmet Hut. I actually discovered this restaurant a few years back when I read the JOM magazine that featured a list of Malaysian restaurants that offered pan mee. After trying each of them, I concluded that Asian Gourmet Hut has the best pan mee of all.

Asian Gourmet Hut is located in Doncaster East which is quite a drive for me from the city. Well, the distance is a small huddle when one is hunting for good food! Since then, we have been visiting this restaurant whenever we feel like having a bowl of pan mee but were lazy to make it at home. If I'm not mistaken, the restaurant only serves pan mee for lunch. The dinner menu consists of the usual chinese dishes. So it's best to call the restaurant to confirm if pan mee is available to avoid disappointment.

How did Asian Gourmet Hut's pan mee top the list? Well, it boils down to 2 simple things - the thin pan mee noodles and the soup. Their pan mee noodles are manually torn into thin pieces. Besides that, the pan mee soup has a good balance of flavour. Having said that, I reckon their pan mee is lacking ingredients and I personally prefer more ikan bilis flavour in the soup. 

Other than pan mee, they also serve various double boiled soup and steamed dishes on rice in addition to the usual Malaysian noodles and rice dishes. Unfortunately, I don't have any photos of the double boiled soup and the steamed dishes on rice but I reckon they are quite good and it's something you don't usually get from other Malaysian restaurants in Melbourne. 

I've tried their wat tan hor too given that I'm a wat tan hor fan. However, I think their wat tan hor is just average and not as good as Laksa King's.

If you're longing for a bowl of pan mee in Melbourne, you must give Asian Gourmet Hut a try! Otherwise, you could always make your own at home by following the pan mee recipe. It's quite easy! :)

Laksa King restaurant review

There are a number of restaurants that I often visit but I have never blogged about them. For example, Laksa King. So I thought I should give it some attention although I reckon they are already quite popular as there's always a queue on weekends!

Laksa King is a Malaysian restaurant located at Flemington. Although it's quite a big restaurant, it's always packed. Luckily, they are kind enough to set up a proper waiting area with seats for the hungry people. There is a wide selection of food ranging from individual meals such as rice dishes, stir fried noodles, noodles soup, roti and its famous curry laksa to a variety of main dishes. 

Fish fillet noodles and Ipoh fried noodles (aka wat tan hor) are my favourites from Laksa King. Although I'm not so much of a laksa person, I must say that their laksa is pretty good too. 

The fish fillet noodles at Laksa King is one of the best I've found in Melbourne. The soup is almost perfect and it's always loaded with abundant ingredients as well as fish. There's a fish head version too if you prefer. 

Given that I'm a fan of wat tan hor (which is basically fried flat rice noodles with egg gravy), I would order this dish whenever it's offered on the menu. In Laksa King, wat tan hor is named as Ipoh fried noodles on their menu. Again, this dish is packed with generous ingredients such as prawns, squids, pork slices as well as choy sum in the scrumptious egg gravy. To me, it is the best wat tan hor I could get so far as some other Malaysian restaurants tend to have too much burnt taste (wok-hei) for the rice noodles. 

Well, it would be ironic if you didn't try laksa from Laksa King. Similar to the other dishes, it has a generous portion. Interestingly, I love their laksa although I'm not really a fan of laksa. I particularly like the wee-bit of mint leaves garnish on the laksa which actually enhances the flavour quite a bit.

Needless to say, I like Laksa King a lot. It's one of the better Malaysian restaurants close to the city that serves reasonable priced and yummy Malaysian food.

Bak Kwa 肉干 recipe

I have still not gotten over Christmas & New Year and now Chinese New Year is around the corner! How time flies!? Well, it's time to get busy again. I bet a number of you who celebrate Chinese New Year might be busy cleaning, shopping, baking cookies as well as making yummy food such as Bak Kwa. 

Bak Kwa also known as "rou gan" in Chinese is a type of BBQ dried meat. It is easily available from some of the popular chains like Bee Cheng Hiang in Malaysia and Singapore. However, it's not commonly sold in Melbourne as compared to Malaysia. Although a few shops over here do sell Bak Kwa but I somehow never had the desire to try them. 

Well, when food is not easily available, you just create your own! So I made my own Bak Kwa. It's quite easy to make bak kwa at home. There are a lot of recipes on the Internet and I found that most of them are quite similar with slight difference in the portion of the seasoning. Hence, I just picked a recipe from Nasi Lemak Lover and adjusted the seasoning based on my own preference. The only tricky part for me is to evenly spread the minced meat on the baking tray. To me it's hard to make the layer thin, so my bak kwa ended up slightly on the thick side. Having said that, they are still yummy!

Recipe: 

500g Minced pork

100g sugar

1 teaspoon dark caramel sauce

1 tablespoon light soy sauce

1 tablespoon Chinese rice wine

1/2 tablespoon fish sauce

1 tablespoon oyster sauce

2 tablespoons honey

1/8 teaspoon five spice powder

Salt to taste

A few dashes of white pepper

1. Mix all ingredients in a bowl until the mixture is gluey. The gluey texture is important, otherwise the meat won't stick together. Store the meat in the fridge for several hours or overnight. 

2. Spread the marinated minced pork thinly and evenly on the baking tray. Some suggested to use a roller over a layer of cling wrap but I found that it's quite hard to apply the same pressure on the roller when spreading the meat across the baking tray. It ended up thinner on one side and thicker on the other. Besides that, the gluey meat tend to stick to the cling wrap when the cling wrap was being removed which was quite annoying. In the end, I literally used a metal spoon to touch up the surface. 

3. Bake in pre-heated oven at 160C for about 15mins. Remove the meat from the oven and increase the oven temperature to 220c.

4. When the meat on the baking tray is slightly cooled, cut them into your preferred size by using a scissors/knife/pizza cutter. Arrange the pieces back on the baking tray. 

5. Bake at grill mode (top heat only) at 220c for about 7mins or until it's brown.

6. Flip and grill on the other side for 5-7 mins at 220c. The timing and temperature setting vary depending on your oven. The rule of thumb is to bake/grill until the meat is brown (and with burnt bits if that's to your liking).

7. Remove it from the oven, let it cool and serve! (I find that the bak kwa tasted better on the following day after baking.)

Note: Adjust the oven temperature and timing accordingly as each oven is different. You might also be using different oven modes such as conventional, fan-forced or grill. Hence, the timing would be slightly different.   

Tamarind Bay Indian restaurant @ Hastings, Mornington Peninsula review

The weather was really hot last Saturday. Luckily the cool air returned on Sunday and we took the opportunity to visit the Sunny Ridge strawberry farm at Mornington Peninsula on a nice cooling day. A number of people must have had the same idea on the long Aussie Day weekend and thus, the farm was packed! We did enjoy picking strawberries although it was crowded.

Not knowing the area well, we simply browsed through Urbanspoon and chose to visit Tamarind Bay Indian restaurant for lunch. It was almost 3pm when we arrived at the restaurant and there were only 2 customers who were about to leave. Tamarind Bay is quite a big restaurant. The ambience is good and the place actually looks quite classy. Because we were the only customers there, it felt like private dining.

There is quite a selection from the menu. Given that we were starving, we thought of getting something quick. Hence, we ordered chicken biryani rice and prawn biryani rice. To my surprise, the biryani rice took quite a while to cook! Luckily we hadn’t fainted before the food was served. 

Both the dishes were served in a traditional karahi dish or bowl with an elegant looking copper spoon.

The prawn biryani rice was fabulous. Well, the rice was quite different from those I used to have in Indian restaurants. It has a good balance of flavour and it was moist. There were about five King prawns which were perfectly cooked. 

The chicken biryani rice was quite nice too. Other than the perfectly cooked biryani rice, the chicken was well marinated, tender and juicy. 

It was a good meal at reasonable price. I will definitely return to this restaurant on my next visit to Mornington Peninsula.

Japanese green tea cheesecake recipe

I have a bad habit of stocking up food whenever there's a discount. Often, I end up throwing them away simply because I have no time to finish or use them before the expiry date. I recently realised I have 2 blocks of cream cheese which are expiring in 1-2 months time. Rather than baking a few cheesecakes together towards the end of its shelf life, I thought I should at least use a block now. This is when I decided to bake a Japanese green tea cheesecake.

This is my second attempt in baking green tea cheesecake by modifying the Japanese cheesecake recipe which I baked previously. My previous attempt wasn't that good as the batter was a tad too watery after I increased the amount of milk and the cake sunk. Hence, I tweaked the recipe further by increasing the milk portion and reducing one egg to reach a balance this time. Besides that, instead of turning green tea powder into green tea paste which has extra water content, I used the green tea powder directly. The result was satisfying! 

Recipe:

(Make one 8 inch cake)

150 ml milk

50g unsalted butter 

250g cream cheese 

60g cake flour

20g corn flour

5 egg yolks  

20g green tea powder 

5 egg whites 

1/4 tsp. cream of tartar

110g castor sugar (increase the amount if you prefer a sweeter cake.)

1. Heat up the milk until warm. Pour warm milk onto cream cheese and butter in a mixing bowl. Melt the mixture and mix well over a pot of hot water. Some recipes suggest to sieve the mixture at this point to get rid of the small slumps. Interestingly, my mixture was silky smooth so I didn't sieve the mixture. It's up to you to decide. 

2. Cool the mixture. Add in the sifted cake flour, corn flour and green tea, followed by egg yolks and mix well. Leave the cream cheese mixture aside.

3. Beat the egg white in a mixing bowl.

4. Add cream of tartar as soon as the beaten egg white starts to foam.

5. Gradually add in the sugar when the egg white starts to thicken. Beat until soft peak stage.

6. Add the egg white mixture onto the cream cheese mixture in 3 batches. Mix until they are almost combined on each addition. Lastly, scrape down and fold until everything is evenly combined. Bang the batter on the table for a few times to release the big air bubbles.

7. Pour the batter into a 8 inch round cake tin. I used a non-stick cake tin. Otherwise, you could lightly grease and line the bottom and sides of the pan with parchment paper. 

8. Bake the cheesecake in a water bath in a pre-heated oven at 160c for 1 hours 10 minutes or until golden brown. 

9. Remove the cake from the oven and let it cool on the wire rack.

10. Gently separate the cheesecake from the cake tin. Cut (without sawing) and serve.

Note: If you want to chill the cheesecake, make sure you remove the cheesecake from the fridge 30mins before serving. Otherwise the cheesecake will be a bit firmer and not cotton soft.

Chocolate cake recipe

Happy 2015! I hope it's not too late to wish everyone a happy new year :) 

I baked my first cake in 2015. I'm glad it turned out well. It's nothing new, it was the chocolate sponge cake with mascarpone cream filling and chocolate cream frosting which I baked before. The only difference is the presentation of the cake. I think it looked nicer this time. Besides that, I added a layer of chocolate cream as the filling on top of the mascarpone cream layer so that it has more chocolate flavour.

Well, it was so yum that 2 adults finished the whole cake in 2 days! Check out the recipe here.

Fai Thai restaurant at San Remo review

Christmas Day is the quietest day in Melbourne where most of the businesses are closed. Hence, my family and I decided to go on a short trip to Phillip Island to enjoy the sunshine at some beaches. Knowing that it's a rest day for most of the businesses, finding lunch would be challenging. Luckily, Fai Thai restaurant at San Remo was opened for business on that day. I reckon it was one of the few restaurants in that area that was opened. 

Fai Thai is a Thai restaurant located at San Remo just before the bridge to Philip Island. I had been to this restaurant probably 2-3 years ago during Christmas too. It's a small restaurant with less than 10 tables which offers dine-in and takeaway. Maybe because it was one of the few restaurants that opened on Christmas day, it was very busy and a reservation was recommended to avoid a long wait. 

Similar to other Thai restaurants, there is quite a selection from the menu. We ordered a mixed starter, a single serve of prawns tom yum soup for tasting, prawns pad thai, stir fried vegetables and a fried trout with spicy sauce. 

The mixed starter which cost $9.90 merely consisted of one spring roll, one fish cake, one curry puff, one prawn fritter and a calamari ring. All in all, this was rather pricey. Taste wise, they were just average. 

The prawns tom yum soup was quite diluted. It tasted like the soup from the tom yum instant noodles which wasn't good. 

The prawns pad thai was quite nice. However, the portion was a tad small. It's definitely not value for money as it was about $16-17 based on my vague memory.

The stir fried vegetables was not bad although there's room for improvement. 

The fried trout is usually served with the spicy sauce on top. However, I requested for the sauce to be separated just in case it was too spicy for my family. The fish was nicely fried as the meat was still juicy and the sauce was good. The only problem was that there wasn't enough sauce.  

Overall, the food at Fai Thai was okay although it's a bit pricey for the portion of food you get. However, given its touristy location and the time of the year, I have no complaints at all. 

Chee cheong fun sweet sauce recipe

Ready made chee cheong fun or rice rolls can easily be found at any Asian supermarkets in Melbourne. It's so convenient that one just need to steam or heat up the rolls before serving. Besides that, most of them are quite good with nice texture and the right thickness. Some of them even come with filling inside the rolls. However, these chee cheong fun don't come with any sauce. Hence, it's up to you to create your own sauce. 

There are various types of chee cheong fun and sauces available in Malaysia. Basically, there are the Hong Kong style light soya sauce chee cheong fun, the Penang style shrimp paste chee cheong fun and the general sweet sauce chee cheong fun that one could find in KL. 

I couldn't get the right sauce for my chee cheong fun until someone kindly shared this lovely sweet sauce recipe on a forum. It tastes just like those in KL! Ever since then, I could always enjoy a perfect plate of sweet sauce chee cheong fun at home. 

By the way, I like to top my chee cheong fun with some yong tau foo (stuffed vegetables/tofu) and various fishballs. Don't be surprised that yong tau foo can be found in Melbourne too. I often get the frozen yong tau foo from Hometown Asian supermarket. Sometimes I think that we're spoilt living in Melbourne as Malaysian food and groceries are easily available. 

Recipe:

3 tablespoons hoisin sauce

2 tablespoons sesame sauce

1 teaspoon thick black caramel sauce

1 teaspoon soya sauce

2/3 tablespoon peanut butter

Sugar - according to your required sweetness

3 tablepoons hot water

1. Mix all the ingredients above in a bowl and stir well.

2. Microwave it for 1.5 minutes. 

3. Remove from the microwave and stir until everything is combined. 

4. Add additional water if needed to your desired thickness.