Longan Osmanthus Jelly

Ingredients:
2 tsp of osmanthus flowers
1 Packet of Jim Willie Konnyaku Jelly powder
150 g sugar
850 ml water
3 tbsp of longan honey
25 g of goji berry, soak in the water for 30 minutes

Preparation:
1. Mix Jelly powder with sugar, stir well
2, Boil the water, gradually pour the mixture in boiling water, add honey and osmanthus flowers, stir until mixture is dissolved and bubbles dissipate.
3. add soaked goji berry into mould, pour the jelly and chill for 4 hours

Cream Puff

200 ml water
125 g unsalted butter
168 g egg
1/4 tsp salt
150 g all purpose flour, sifted

 Method :
1. in a pan, under medium heat , bring water, unsalted butter and salt to a full boil.
2. pour in all the flour at once, stir vigorously with a wooden spoon, until the mixture pull aside from the pan. continue to stir for another 1 minute. set aside , transfer to mixing bowl, let it cool for about 30 minutes to 1 hour
3. Preheat the oven to 200 degree Celsius , using a hand mixer, beat in egg one at a time, make sure that it really well mix, before add in another egg.
4. scoop the paste into a pastry bag, fitted with Wilton M tip, shape the paste about 5 cm high about 12 puffs into a baking sheet .
5. bake for 20 minutes, do not open the oven in between. turn off the oven, let dry in the oven for another 10 minutes.
6. remove to a rack and let cool to room temperature.

Pastry cream :
1/4 cup (55 g)  sugar
240 ml whipping cream
100 ml fresh milk
1 yolks
1 1/2 tbsp all purpose flour

whisk all ingredients by using whisker, bring to boil, let it cool , fill
into the cream puff before serving.

Crab Cheesecake

Crab Cheesecake, recipe modified from Catholic Digest
ingredients:

110 g grated Parmesan cheese

100 g breadcrumbs
100 g unsalted butter, melted
3 boxes of cream cheese, room temperature (224g/box) 
3 yolks + 1 whole egg (65 g each weight with shell)
110 g chopped onions
2 tsp Worcestershire sauce
1 tbsp Dijon mustard
400 g fresh lump crabmeat

Method :
1. Preheat the Oven to 200 degree Celsius.
2. combine grated Parmesan cheese, breadcrumbs,  unsalted butter, melted.
3, Press into a 10 " springform pan.
4. Cream the cream cheese at low speed, until smooth
5. add in egg yolk one at a time , the whole egg add at the last . Beat at low speed just until combined.
6.fold in chopped onions, worcestershire sauce, dijon mustard, fresh lump crabmeat
7. Pour over crust. 
8. Place the cake in a large shallow pan containing hot water that comes about 1 inch uo to the side of the springform. ( Bain Marie) . Bake for 1 hours or until light golden brown, and the top is slightly  golden tan spring form.Do check the water level in the oven during bakin time.
9. Remove the cake from water bath (Bain Marie) , transfer to wire rack, and let cool for 2 hours, then cover the cake with clingwrap, refrigerate at lease 4 hours or overnight.
10. serve cold.

coffee cream cake

I  make this birthday cake for someone who didn't like any cream, or fondant cover over it. Its easy to make.
You need
2 recipe of 3 ingredients sponge cake

sponge cake

Coffee syrup :

4 tbsp instant coffee powder mix with 150 ml hot water, add in 1 tbsp kahlua/Amaretto/Marsala or Brendy 

whipping cream:

250 ml whipping cream

2 tbsp gelatin, pour inside a stainless steel bowl, add in 6 tbsp of water, bloom for 5 minutes and melted on a hot water bath.

Beat the whipping cream till peak, add in the warm gelatin, continue to beat for 10 second.

for best result, keep you stainless steel bowl inside the fridge for 1/2 hour before mixing the cream, or you may sit the stainless steel bowl on top ice cube.

Method :

1. arrange one 8 inch sponge cake in the base of serving dish

2. Use a brush and brush the coffee syrup on the cake.

3. Pour the whipping cream on top of it and spread out evenly.

4. brush coffee syrup on the other sponge cake, put the syrup side facing the cream, Chill for at least 2 hours. top with any cake-top that you like.

Mango Crepe

Chunk of sweet juicy Thai honey mango wrapped around with  sponge cake and whipping cream
How to make it? Bahasa klik sini

Mango crepe

Prepare :
1 recipe of  3 ingredients sponge cake
1 recipe of  crepe
240 ml of whipping cream
2 tbsp of gelatin bloom with 6 tbsp of water, melted on a hot water bath
4 ripe Thai honey mango, skinned and cut to fillet it and cut the fillet crosswise

sponge cake and mango

Beat cream until peak, beat in the warm gelatin  until evenly blended, don't over beat the whipping cream. Set aside, keep in the fridge to be used later.

whipping cream

the wrapping is as shown

Crepe and sponge cake

Crepe , sponge cake and whipping cream

Crepe , sponge cake , whipping cream top with mango

wrapped

Tiramisu

Tiramisu

My favourite Tiramisu, thanks to KL for this yummy recipe

Ingredients:

20-24 sponge fingers                                                                      

 4 tbsps instant coffee powder mix with 150 ml hot water

2 tbsp Kahlua/Amaretto/Marsala or brandy   

                      

4 egg yolks

60 g caster sugar

 Few drops vanilla extract

Grated rind of half a lemon

500 g Mascarpone cheese                       

2 tsp lemon juice

250ml cream 

2 tbsp of gelatin , pour inside a stainless steel bowl, add in 6 tbsp of water, bloom for 5 minutes,  melted on a hot water bath.                                 

2 tbsp cocoa powder 

Method:

1. Put egg yolks into a heatproof bowl with the sugar, vanilla extract and lemon rind.  Stand over a saucepan of gently simmering water and whisk until very thick and creamy (the whisk leaves a very heavy trail when lifted from the bowl). 

2. Put mascarpone into a bowl. Add lemon juice and beat until mixture is smooth. 

whipping cream

3. Beat cream until peak, beat in the warm gelatin, add to mascarpone mixture. Combine the egg and mascarpone mixture until evenly blended.  

To assemble:

1. Arrange almost half the sponge fingers in the base of serving dish. 

2. Combine the black coffee and liqueur.  Use a brush and brush the coffee mixture on the fingers 

3. Pour half the mascarpone and egg mixture over the sponge fingers and spread out evenly. 

4. Add another layer of sponge fingers; again  brush the coffee mixture on the fingers and cover with the remaining mascarpone mixture.  Chill for at least 2 hours (preferably overnight). 

To serve:

Sift an even layer of cocoa powder over the top of tiramisu, completely covering it!   

Note:  

1.You may use individual cups/ramekins instead of one big serving dish.   

Makes serving easier and pretty too!

2.You can omit the cream entirely if you wish.  If you do that, you can omit the gelatin.  The mascarpone cheese should be stable enough.

Crepe

yield 10 layers of crepes, bahasa klik SINI
43 g unsalted butter, melted set aside
360 ml fresh milk, cooked below boiling point, set aside and let it cool slightly
3 eggs (65 g each)
110 g all purpose flour
30 g coarse sugar
salt, pinch

warm milk

melted butter

Method:

1. Using a hand mixer, beat the egg, pour in the sugar, continue beating on medium speed for 3  minutes, turn the speed to low, add in salt, butter , milk and flour beat until the batter smooth, cover with cling wrap, and let it set in the fridge for 2-3 hours.

Egg with sugar

Pour in melted butter

add milk

2. Bring it out from the fridge, allowed the batter to set into room temperature for 1 hour. A cold batter might cause the crepe to stick to the pan.

batter in non-stick pan

3. cut 10 long stripe of parchment paper
4. heat up a non-stick pan, at medium low heat ,apply a little oil, use a kitchen towel to absorb over poured oil, pour in 50 ml batter, swirl to cover the surface of the pan.
5. pour in 50 ml batter , cook until it turn slightly brown, turn the crepe over not longer then 10 second, remove it, and put 1 long stripe parchment paper on each layer, so that the crepe will not stick to one another. Continue the  same process for the rest of the batter.

Red velvet cake

Layered red velvet cake

Yield one 8 X 6 -inch , 4-layers cake, Bahasa klik SINI

For the cake:
dry ingredients:
180 g cake flour 
140 g  sugar
1/2 teaspoon baking soda
1/2 tablespoon cocoa powder
1/2 teaspoon salt

Liquid ingredients

liquid ingredients:
1 whole egg + 1 yolk ( egg's weight about 60g including the shell)
150 g butter, melted, set aside, let it cool down
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1 teaspoon white distilled vinegar

300 g beetroot, skinned plus 100 ml water
 

For the frosting:  Click HERE

Preheat oven to 350°F. 170 C

1. Blend the beetroot and 100ml of water together. Put the puree in a strainer and sieve out the liquid. Pour the liquid into a small pan and boil over a small fire, until it thickens and evaporates to about a tablespoon.

 
2. Sift together the dry ingredients (flour, sugar, baking soda, cocoa, and salt into a medium bowl).

3. Beat liquid ingredients in  a large bowl with an electric mixer until well combined, check the colour, is it red enough for your taste?(Note: If the colour of the liquid is not a deep enough red for your tastes, add red food colouring until satisfied.) .

Batter

4. Add dry ingredients and beat until smooth, about 2 minutes.

5. pour into a  16 X 12 inch Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 8-10 minutes. Let cakes cool 5 minutes, invert  onto a cooling rack. Let cakes cool completely.divide the cake into 4 equal parts (8 X 6-inch each

6. Put 1 cake layer on a cake plate, level off with a serrated knife, and spread one-quarter of the frosting on top. Set another layer on top, level, and repeat frosting.
You may also set remaining layer on top level, and sides. 


**Tip: after leveling cake, turn it upside down to reduce numbers of crumbs. I also did a crumb coat on the outside, let it set for ten minutes, then finished with remaining frosting.

7. Chill for 2 hours to set frosting.

8. to have a perfect cut, slice the cold cake with a sharp straight-edge knife. Before making that first slice, warm the knife under hot running water and wipe it dry.After cutting each slice and before making the next one, wipe the knife clean with a warm wet towel, this will make every slice clean and picture perfect.

Tau Huay ( Almond tofu dessert)豆腐花

Bahasa KLIK SINI
Tau huay is one of my daughters favourite dessert. It can be easily found in Singapore.Traditionally  Gypsum powder or shi gao is added into it.  Gypsum has been having some bad rep for being the cause of kidney stones.
By making it yourself, you can decided what ingredients you wanna put it. I use agar-agar as a setting agent.
Yield 8 small cups





























Ingredients :
100 g dry soyabean, soak overnight, take out the thin skin.
50 g almond
1 litre of water
120 g sugar, if you like sweeter you may add up to 150 g
2 g  agar2 powder, white colour. I use 'swallow globe' brand

Methods:
1. pour into a blender soaked soyabean, almond and water. Puree over high speed for 3-5 minutes.

































2. Using a muslin cloth ,strain the puree  into a pan.
3. add sugar and agar-agar, bring to the boil, stir occasionally.

4. let it cool for 10 minutes, in the meantime, spoon out any bubble or skin that might appeal.
5. slowly lower to the serving bowl. Leave it for 10 minutes. Put into the refrigerator for 1 hour. Ready to serve cold
 

Black forest roulade

Bahasa klik SINI
Gluten free cake .This recipe is modify from women weekly, It is best to be serve on the same day.
you need :
200 g semi sweet  Hershey's chocolate,
60 ml hot water
1 tbsp instant coffee
1 tsp kahlua
4 eggs at the size of 60g each, separated
110 g coarse sugar
1  tbsp icing sugar, extra

filling :
1 recipe of whipping cream click here
1/2 can of fruits cocktails, drain

Method :
1. Preheat the oven to 180C
2. Grease the the  25cm square pan with margarine, line with parchment paper.
3. in a stainless bowl, fill in chocolate, water, instant coffee and  double boil, stir until chocolate melt, remove from the stove .
4. in a mixer, beat  eggs yolk for 3 minutes, lower the coarse sugar, continue for another 8 or until thick n creamy. Pour into warm chocolate mixture.

5. in another stainless still bowl, beat the egg white, add in a table spoon of icing sugar , continue beating  until soft peaks form . fold half of it  into the chocolate n egg yolk mixture,  continue with the other half. Pour and spread into the prepare pan . back for 8 minutes (with oven fan's on) if your oven didn't get Fan, bake it for 10 minutes
6. Place parchment paper, sieve some icing sugar on top of it, turn cake onto it,remove the parchment paper, cover cake with tea towel, cool cake to room temperature. 
7. mix Whipping cream with fruits cocktails , spread evenly on the cake, roll cake from side by using parchment paper to lift and guide the roll.
8. refrigerated 30 minutes before serving.

Pumpkin Custard

The word pumpkin originates from the word pepon (πέπων), which is Greek for “large melon". The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word we use today, "pumpkin".


Ingredients for pumpkin custard
1 small pumpkin, weight about 1 kg
70 g egg yolks
65 g sugar, add more if you prefer it sweeter
150 ml fresh milk, can be substitute with coconut milk
1/8 tsp salt
Bahan2 untuk Puding labu kuning:
1 buah labu kuning dengan berat sekitar 1 kg
70 g kuning telor, kira2 dari 5 butir telor utuh
65 g gula pasir, boleh tambah jika suka lebih manis
150 ml susu murni, kalau sudah didapatkan susu murni, boleh di ganti dengan santan kelapa
1/8 sdt garam

Method: Cara membuatnya:

1. Cut a hole on pumpkin at the top with a diameter of 5-6 cm
1. potong melingkar bagian atas dari labu kuning dengan diameter sekitar 5-6 cm












2. by using spoon, remove all the seeds and the stringy insides

2. gunakan sendok untuk mengeluarkan semua isi bagian dalam daripada labu kuning

3. Rinse the pumpkin under the tap
3. Cuci bagian dalam labu kuning dengan air kran.


4. turn it upside down to dry out the water for 30 minutes
4. tengkurapkan labu kuning dan tiris selama 30 menit, agar kandungan air didalamnya benar2 kering

5. cut the bottom side of the pumpkin, to enable the pumpkin to seat evenly during steaming process
6. Whisk egg yolks, sugar and salt by using a balloon whisker until foamy, you may also use an electric mixer . Add fresh milk , stir until well mix
5. Iris merata bagian bawa dari labu kuning, tujuannya agar labu kuning bisa diletakan denagn rata apda saat proses pengukusan
6. Kocok kuning telor, gula dan garam hingga mengembang, boleh menggunakan kocokan tangan ataupun kocokan listrik, tambahkan susu murni aduk hingga tercampur rata

7. Pour mixture into the pumpkin
8. Bring water to boil in a steamer and steam the pumpkin for 1 hour . Remove and leave to cool
9. Chill in fridge for 4 hours and cut into thick slices as if it were a pie
7. tuangkan adonan kedalam bagian tengah labu kuning
8. siapkan air untuk proses pengukusan. Kukus labu kuning selama 1 jam. angkat dan biarkan dingin, biarkan utuh dan jangan di potong dulu karena puding nya belum stabil.
9. masukkan ke kulkas dan dinginkan selama 4 jam, potong besar seperti ukuran memotong Pai.