Strawberry Cheesecake (Non-baked)

Thanks Cynthia for sharing the wonderful recipe. I used 1/4 from the original.

Ingredients:

125g strawberry yoghurt

125g room temp cream cheese

1 1/4 tbsp gelatin powder

50ml water

38g castor sugar

68g jacob's weetameal biscuits

28g melted butter

red wilton gel food colouring

Methods:

1. Crush biscuits till sandy

2. Mix melted butter with crushed biscuits. 

3. Press the biscuits into tin, and press firmly. Put in freezer to set while working on the following.

4. Mix gelatin with water and pop into microwave to heat it.

5. Set aside to cool.

6. Beat cream cheese and sugar in a mixing bowl till creamy.

7. Add in cooled gelatin. Mix till well combined.

8. Add in the yoghurt. Mix till well combined too.

9. Pour the cream cheese mixture on the pressed biscuits.

10. Chill in fridge for few hours before serving.

Original recipe from : http://www.thebakingbiatch.com/2013/09/cynthias-strawberry-cheesecake.html

Flavoured Butter Cake

I think i very hiao lo! Saw shifu's blog on her recent buttercakes, my hand itched. Buay tahan. Must bake. I failed one chiffon this week. Giving it a break, i switch to this lovely recipe.

Tang Yuen on winter solstice

finally, this year i have the chance of making own tang yuan at home. went home late on 21st Dec, so i did a quick one for the both of us...just 8 tang yuen...5 in round shape, 3 in love shape...no exact recipe for this...all agak agak kinda recipe...so just pictures..

Egg Tart III (Oven vs HCPan)

Ingredients:

Egg Filling:
3 Eggs
70g Sugar
220ml Water
80ml Full cream evaporated milk

(A)Pastry
I used left over pastry i did previously and kept them in freezer. Thaw to room temp before using. 

(B) Egg filling

1. Boil water and sugar in low flame till sugar dissolve. Cool to room temp.
2. Add milk into syrup. Beat eggs and add into mixture.
3. Sieve mixture twice and pour into pastry 90% full.

Baking Method (using oven):

1. Bake for about 20 minutes at 200°C till custard puffs up.

2. Remove from oven and leave on cooling rack.

3. Unmould with care when slightly cooled.

4. Serve warm or chilled.

Baking Method (using HappyCall Pan):

1. Bake for about 20 minutes at medium low heat till custard puffs up. Shift the pan once a while for even heat.

2. Remove from pan and leave on cooling rack.

3. Unmould with care when slightly cooled.

4. Serve warm or chilled.

Ref: www.dequeenkitchen.blogspot.com/2012/10/egg-tarts-ii.html

Egg tarts (2nd attempt)

Ingredients:

(A)Pastry
125g cold butter

55g icing sugar

225g plain flour

1 egg,whisked slightly

1/2 teaspoon vanilla essence

(B)Custard

140g milk

80g sugar

2 eggs

1 teaspoon vanilla essence

Method:

(A)Pastry
Rub the butter with the flour till resemble bread crumbs.
Add sugar.
Add egg and vanilla essence.
Make into a pliable dough.
Wrap with cling wrap and refrigerate for 20 minutes.

Remove the dough from the fridge and cut into equal portion.

Press the dough into the moulds.(No need to grease.)

Pour the custard mixture into the moulds.

Bake for about 15-20 minutes at 200°C till custard puffs up.

Remove from oven and leave on cooling rack.

Unmould with care when slightly cooled.

Serve warm or chilled.

(B)Custard
Heat milk and melt sugar in it.
Whisk the eggs and vanilla essence.(not till frothy.)
Remove the milk from heat.
Stir eggs into milk and mix well.
Sieve the mixture into a measuring cup
*some with added pandan paste
1st attempt: http://honeybee916food.blogspot.com/2012/10/egg-tart.html
Ref: www.dequeenkitchen.blogspot.com/2012/10/egg-tarts-ii.html

Egg Tart

my 1st attempt on egg tart..neva thought i would be doing this! OMG!

bee likes them very much though i think there's still lots to be improved

crust bit too sweet and could be thinner, filling overbaked..hahhaha

Thanks to darling keiko for the advise!

Ingredients:

(A)Pastry
125g cold butter

55g icing sugar

225g plain flour

1 egg,whisked slightly

1/2 teaspoon vanilla essence

(B)Custard

140g milk

80g sugar

2 eggs

1 teaspoon vanilla essence

Method:

(A)Pastry
Rub the butter with the flour till resemble bread crumbs.
Add sugar.
Add egg and vanilla essence.
Make into a pliable dough.
Wrap with cling wrap and refrigerate for 20 minutes.

Remove the dough from the fridge and cut into equal portion.

Press the dough into the moulds.(No need to grease.)

Pour the custard mixture into the moulds.

Bake for about 15-20 minutes at 200°C till custard puffs up.

Remove from oven and leave on cooling rack.

Unmould with care when slightly cooled.

Serve warm or chilled.

(B)Custard
Heat milk and melt sugar in it.
Whisk the eggs and vanilla essence.(not till frothy.)
Remove the milk from heat.
Stir eggs into milk and mix well.
Sieve the mixture into a measuring cup

Ref: www.dequeenkitchen.blogspot.com/2012/10/egg-tarts-ii.html

Steamed Egg Cake

Bought this steamed egg cake premix from one of the baking supply shop.
quite nice but a bit sweet for me.
I've made few flavours to test out...and they turned out yummy..
some with pandan paste..some with cappucino emulco..

 

Red Dates, Snow Fungus and Mango Dessert

have some spare mangoes in fridge, browsed through the website introduced by colleague and ended up with the following menu...yummy dessert...quick and easy...best is that you can choose to serve it HOT or COLD...i chose mine to be HOT anyway, cos i boil it early in the morning and brought it to office

Ingredients:
- snow fungus
- red dates
- diced mango
- sugar / rock sugar

Method:
(the night before)
- soak snow fungus in water until soft
- cut into small and big pieces, depending on preference
- throw the yellow hard part away
- keep in container and chill

(in the morning itself)
- boil a pot of water
- add in snow fungus and red dates, boil for 8-10 mins
- stir in diced mangoes and sugar (better to use rock sugar, but i was in hurry, so use normal sugar)
- boil for another 5 mins
- transfer to thermal pot (optional, i did that becos i wanna bring to office and keep it warm enough for all to try)

Mango Ice Cream

Recipe from my friend Pinc

Ingredients:
2 mangoes (i used 1 only, the other 2 not ripe)
50 gm sugar ( i think i use lesser than that cos mango kinda sweet)
1 bottle of yogurt ( i used homemade yogurt, bout a small glass)
200 gm whipping cream

 Method:
1. Blend the sugar with 70% of your cut mangoes + yogurt ( i got no blender yet, so i diced the mango till small pieces, cooked them with sugar over low heat, then mashed them with FORK)
2. Beat the whipping cream until puffy.
3. Finally mix both and put inside freezer.
4. Keep overnight.

1st baking with HCP - Blueberry Muffin

my very 1st attempt on baking with HCP, using premix blueberry muffin

somehow not so successful...why?

answers as following:

1) too high heat, should have used low heat over the stove

2) no mould..ended up muffin with weird shapes

Ingredients:

- 1 pack of Betty Crocker Blueberry Muffin Premix

- 125ml water

Method:

- mix all ingredients to mixing bowl

- whisk till well blended

- pour the batter to muffin cups, filling 1/2 of each cup

- line them in HCP over low heat (i used medium, ended with charred bottom)

- **must use muffin tray or steel/silicon muffin cups to hold them oh..else end up like mine, weird shapes

- close lid and bake for 20 minutes / till done

- poke the skewer at the center to check if it's done

 

 

 

 

 

 

 

 

Sweetened Wheat Porridge Dessert (Mak Chuk Tong Shui)

1st time ever in trying to boil this "Sweetened Wheat Porridge Dessert (Mak Chuk Tong Shui)" cos this is his favourite. I'm using my smaller thermal pot for this...

Ingredients:

- wheat (gandum) (agak agak used 1 big handful, didn't measure it)

- sugar

- coconut milk

- water (i use approximately 1 litre)

- pandan leaves

Method:

- rinse the wheat, better to soak for awhile too

- boil water in inner thermal pot on stove

- add in pandan leaves, soaked wheat and boil for 15 mins

- transfer pot to thermal casing

- leave overnight

- heat up on stove the next day

- add in sugar and coconut milk before serving