Tiramisu (Eggless with Alcohol)

 

 

Tiramisu (Eggless with Alcohol)Serves 8

Ingredients500g Mascarpone Cheese, softened
75g Caster Sugar
1 tsp Vanilla Extract
355 ml Really Strong Coffe or Espresso, cooled3 Tbsps Dark Rum / Bailey Irish Cream
2 Tbsps Unsweetened Cocoa Powder
30 Savogliardi Ladyfingers (do not get those cake like spongy type)

Whipped Cream (Do this 1 hour ahead to firm up the whipped cream)

400 ml Heavy Cream / Dairy Whipping Cream (chilled)
2½ Tbsps Icing Sugar

1. Using the whisk attachment, beat the cream with low speed (no.2) until it gets thick and starts to form peaks. Gradually increase to high speed.
2. Gradually add in the icicng sugar & whisk until stiff peak. Do not over mix.
3. Set aside in the fridge to firm up a little more for use later.

Making the Mascapone Filling

1. Using a spatula, cream together the mascarpone, vanilla and sugar.
2. Once the mascarpone is well mixed, fold in half of the whipped cream into mascarpone mixture first to lighten it.
3. Once that is done, fold in remaining whipped cream being careful not to over mix.

To assemble

1. In a large bowl mix together the coffee and rum and set aside.
2. Get ready the cocoa powder and ladyfingers.Dip each ladyfinger into the coffee rum mixture and lay it in the bottom of your pan.
3. Once you’ve completely cover the whole bottom of the pan with the coffee and rum soaked ladyfingers, pour over half of the mascarpone and cream mixture.
4. Spread the cream evenly over ladyfingers and sprinkle the top with 1 tablespoon of cocoa powder.
5. Arrange the remaining coffee soaked ladyfingers on top of the cream & cocoa powder layers and spread over the remaining filling.
6. Sprinkle with the remaining 1 tablespoon of cocoa powder.
7. Cover & Chill for 6 - 8 hours before serving.
8. Garnish each serving with some fresh raspberries & chocolate shavings.

http://luthadelkitchen.blogspot.sg/2012/03/tiramisu-eggless-with-alcohol.html


 

Irish Cream Tiramisu

Ingredients

• 350 ml espresso coffee (made with 350ml water and 9 teaspoons instant expresso powder) cooled
• 250 ml Baileys
• 400 gram(s) Savoiardi biscuit(s)
• 2 medium egg(s)
• 75 gram(s) caster sugar
• 500 gram(s) mascarpone cheese

Method

1. Mix the coffee with 175ml of the Baileys in a shallow bowl. Dip the biscuits into this liquid; let them soak on each side enough to become damp but not soggy. Line the bottom of a 22cm square glass dish with a layer of biscuits.
2. Separate the eggs, but keep only one of the whites. Whisk the two yolks and the sugar together until thick and a paler yellow, then fold in the remaining 75ml of Baileys, and the mascarpone to make a moussy mixture.
3. Whisk the single egg white until thick and frothy; you can do this by hand with such a little amount. Fold the egg white into the yolky mascarpone, and then spread half of this mixture on top of the layer of biscuits.
4. Repeat with another layer of soaked Savoiardi, and then top with the remaining mascarpone mixture.
5. Cover the dish with clingfilm and leave in the fridge overnight. When you are ready to serve, push the cocoa powder through a small tea strainer to dust the top of the tiramisu.

- See more at: http://www.nigella.com/recipes/view/irish-cream-tiramisu-5#sthash.oBToEoFr.dpuf

Mango Pancake （芒果班戟）

 

 

 

Mango Pancake

芒果班戟

 

Pancake Ingredients:

1 Egg

80g Cake Flour,sifted

240ml Fresh Milk

16g Butter, melted

20g Icing Sugar

3-4 drops of OrangeFood Colouring, (optional)

2 Mangoes, cut in cubes

Whipped Cream Ingredients:

200ml Whipping Cream

30g Icing Sugar

Making Whipped Cream:

Whip cream and icing sugar together until stiff peak. Refrigerate for later use.

Making Pancake:

1. Whisk together the eggs, icing sugar, milk and food colouring.

2. Slowly add to flour, stirring only until smooth. Blend in melted butter.

3. Sieve the batter and rest for 30 minutes.

4. Cook on a hot, lightly greased (20cm) griddle, using about 1/4 cup of batter for each pancake. Cook until a little dry around the edges, remove the pancake carefully and place it on a big flat plate. (only fry one side)

5. Place one big tbsp of whipped cream in the middle of one (cool) pancake. place mango slices (cubes)on top of the cream, and top up with a tbsp of cream. Wrap the pancake in rectangle shape

Recipe refer to : Jessie-CookingMoments, and 臻妈的美食厨房)

Step by step pics refer to : 简单好

 

 

 

http://li-shuan.blogspot.sg/2013/02/mango-pancake.html

 

 

 

 

 

 

No-Bake Cheesecake

No-Bake Cheesecake (Printable recipe)
By Christine's Recipes
Prep time: 5 mins
Cook time: 15 mins + 5 hrs for chilling
Yield: one 17.5cm loose-based square tin

Ingredients:

• 110 gm digestive biscuits
• 70 gm butter, melted
• 250 gm cream cheese block
• 50 gm caster sugar
• 1/2 tsp vanilla extract
• 1/2 tsp lemon juice
• 200 ml whipping cream
• fresh mango slices, for garnish

Method:

1. Put the digestive biscuits in a sealed plastic bag. Crush to crumbs with a rolling pin. Transfer the crumbs to a bowl. Pour over the melted butter. Combine well. Place them into the tin and press firmly with the bottom of a cup to create an even layer. You might need a spoon or spatula to help when pressing for the 4 corners of the tin.
2. In a large mixing bowl, beat the cream cheese, sugar, lemon juice and vanilla extract with an electric mixer until smooth.
3. Use another mixing bowl, beat the whipping cream until fluffy and smooth. Stir into the cream cheese mixture and combine well.
4. Spoon the mixture onto the biscuit base. Use a spatula to level the surface. You might like to smooth the top of the cheesecake with the back of a spoon damped with water. Chill in freezer for at least 5 hours, or until completely set. Transfer it into fridge for about 2 hours before serving. Slice into pieces and garnish with fresh mango slices, or any fruits in season.

 

Notes：

• You can use either unsalted or regular butter.
• To get a very smooth surface of your cheesecake, try to use a damped spoon for the final touch, as the cream cheese mixture tends to stick to the spatula.

Read more: http://en.christinesrecipes.com/2013/01/no-bake-cheesecake.html#ixzz2KDuZyNRH

Black Sticky Rice Pudding

Black Sticky Rice Pudding with Red Adzuki Beans and Coconut Cream

 

Black Sticky Rice Pudding, with Red Adzuki Beans and Coconut Creamserves 6 to 8

 

Ingredients

1 cup uncooked black glutinous "sticky" rice

1/2 cup red adzuki beans

2/3 cup unrefined palm sugar "gula melaka", or to taste

10 cups water, more or less as desired

thick coconut milk, to serve

Method

1. Soak rice and red beans overnight in cold water.

2. The next day, drain, and replace with 10 cups of fresh water, and bring to a boil over high heat.

3. Let simmer for about an hour or more, or till the rice and beans split and are cooked till soft. Stir once in a while so the grains don't settle at the bottom and and burn, and top up water as needed, though at the end, the water in the pot will be mostly gone and the rice will be pretty much like porridge. I like it less thick and sticky so I add more water than normal.

4. Stir in the chopped up palm sugar till dissolved, then remove from heat.

5. Scoop into bowls and serve warm with a generous spoon of thick coconut milk over. For summer/tropical weather: Refrigerate leftovers, and then serve with a scoop of coconut or vanilla ice cream as a cold dessert.

 

 

http://mummyicancook.blogspot.sg/2012/02/black-sticky-rice-pudding.html

 

 

 

Chocolate Pudding With Mocha Sauce

Adapted the recipe from Dida's site (translation below), a little modification here and there, also the amount of water used cos in Singapore, the amount of agar agar in 1 packet is slightly more = 12g

What you need:

For the pudding:
1 can sweetened condensed milk
2 packets white agar agar powder
120g dark cooking chocolate - cut small
50g cocoa powder
2 egg yolks
1600 ml water
1 tsp chocolate emulco
4 tbsps caster sugar
1 small pinch of salt

For the sauce:
500ml fresh milk
50g sugar
50g milk cooking chocolate - cut small
1 tbsp mocha paste
1 tbsp instant coffee
1 tbsp (heaped) cornflour - mix with a little milk
1 egg yolk
1 small pinch of salt

To make the pudding:
Mix cocoa powder with 10 tbsps of water (taken from the required amount of water) - mix well and strain

In a medium pot on medium heat, cook the remaining water, condensed milk, agar agar powder, chocolate chunks, sugar, cocoa mixture, salt - stir continuously with whisk

In a small bowl, ligtly beaten egg yolks, add in 3 tbsps of pudding mixture - mix well

Add in egg mixture into the remaining of pudding mixture - do it bit by bit gradually while whisking continuously

Add in mocha paste, whisk fast

Bring to boil, pour into mould - let cool and set in the fridge

To make the sauce:
In a medium pot on low heat, cook milk, sugar, coffee powder, mocha paste, chocolate chunks and salt - whisk til mixed well

In a small bowl, mix egg yolk and cornflour mixture, add 1 tbsp of sauce mixture - mix well
Cook and stir continuously til boiling - let cool

Pour the sauce over cut pudding
You may add some fruit cocktails

 

 

http://iloveicookibake.blogspot.sg/2011/05/chocolate-pudding-with-mocha-sauce.html

 

 

 

Apple Pastries

Ingredients :
1 (17oz/480g) package shortcrust pastry
2 cut-up red baking apples
1/3 cup packed brown sugar
1 tablespoonful tapioca flour
1 teaspoon lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Egg wash:
1 beaten egg + 1 tsp water

Directions:

1. Thaw pastry according to directions on package.


2. Peel, core and slice apples up coarsely.


3. Combine apples with sugar, flour, lemon juice, cinnamon and nutmeg.


4. Put in a pot and cook till apple slices are slightly soften.


5. Put aside to cool before using.


6. Heat oven to 180°C.


7. Flour surface lightly and cut pastry sheet into nine 3 x 3" squares.


8. Place approximately 1/4 cup apple mixture on each square and brush edge with beaten egg.


9. Place second pastry square on the top of the already filled pastry to form a pocket.


10. Press down border with fingers to seal and then press with fork to decorate the edges.


11. Make 3 - 4 incisions into each pie.


12. Place on ungreased cookie sheet and give each one an egg wash.


13. Bake for approximately 20 minutes or until golden.

... bake these pastries on Tuesday (11/11). Sakura wasn't feeling too well that day, so I was left to bake in peace. She was too lethargic to do anything except to lie down, watch tv or sleep!

anyway these mini apple pies were easy to do since I used ready-made pastry. The only hard work was to peel, cut apples, then roll pastry and put in filling before baking. The store bought pastry was surprisingly quite buttery in taste and not too bad. But can't remember what brand I used! I threw away the wrapping without a second look!

http://myculinaryjournal.blogspot.sg/search/label/Pastry

Sour Plum Jelly

 

 

Ingredients :

15gm preserved sweet sour plum (about 6pcs)

1L water

100gm sugar

15gm agar-agar powder

*

 

Method :

- soak preserved sour plum into 500ml boiling water for an hour.

- then add in the other half 500ml water into the soaked sour plum.

- blend the sour plum untill smooth and combine with the remaining ingredients.

- boil the mixture untill everything is totally dissolved.

- off the heat, pour the mixture to tray or jelly moulds.

- leave cool completely and keep chilled before serving.

 

 

http://kristygourmet.blogspot.sg/2010/08/sour-plum-jelly.html

 

 

 

 

When 'Nian Gao' Meets Sago

Ingredients :
300gm sago (white), soaked for 30mins
230gm sugar
50ml water
Pandan leaves/screw pine leaves
300gm grated young coconut (about half nut)
1/4 tspn salt
*some 'nian gao', cubed

Method :
(1) combine grated coconut with salt, mix well and steam for 10mins. Then leave cool completely.
(2) now, simmer sugar and water till dissolved with pandan leaves. Then discharge the leaves.
(3) add sugar mixture into sago and mix well. .
(4) pour sago mixture into a 9/10" tray with oil coating, then arrange 'nian gao' cubes into sago mixture.
(5) finally, steamed for 30mins over high heat.
(6) leave cool completely before cutting & coating them with steamed coconut.

http://kristygourmet.blogspot.sg/2012/02/when-nian-gao-meets-sago.html

 

 

 

 

Slow Cooker Sea Coconut With 'Atap' Fruit Sweet Dessert

 

Fresh sea coconut normally came in clean whole one with skin. Before cooking, we need to peel off the skin. The young fruits texture is very soft compare to the ripe one.
This is the sea coconut after cleaning and peeled. Looks like a transparent jelly.

I'll normally used sugar cane rock and red dates for this kind of recipe, which will brings out the aromatic flavour of this sweet soup.

So, slice the sea coconut to a smaller bite size and add all the needed ingredients into the slow cooker. Starts boiling it over low heat by using the slow cooker at night. And serve in the next day.

And these are called as 'kolang-kaling' or 'buah atap'. Normally, we can only get them in packaging as below.
These kind of fruits can only be sold after some processing stages because the fresh fruits are not suitable for direct intake.
This is the 'atap' fruits and it's about the size of a 'longan'.


Ingredients :

*

10pcs fresh sea coconut

3L boiling water

handful red dates

200gm sugar cane rock

1 cup 'atap' fruits

*

Method :

*

- slice the after peeled sea coconut.

- combine all ingredients into the slow cooker pot, except 'atap' fruits.

- leave to boil over low heat over night.

- then off the heat, add in the 'atap' fruits and serve.

*

*for those who are not using slow cooker, boil the ingredients for at least 1/2 hour over high heat and 1-1/2 hours over low heat. Add in more water if needed.

 

 

 

http://kristygourmet.blogspot.sg/2009/10/slow-cooker-sea-coconut-sweet-dessert.html

 

 

 

Waterchestnut Jelly/ Ma Ti Gao

Ma Ti Gao

Ingredients
300 g* waterchestnut flour
700ml water
--mix until smooth

2 packets (about 0.9 kg) waterchestnuts, unpeeled
--peel, wash, smash and dice

700ml water
300 g rock sugar

*A packet of w/chestnut flour is 250g you can decrease the amount of water and sugar accordingly. Apparently waterchestnut flour is available in loose form, packed in plastic bags.

Method
1. Peel the waterchestnuts, smash lightly with a cleaver and dice into small chunks or finer bits if like. Boil the rock sugar and water until the sugar has melted, add the diced waterchestnuts and heat through i.e. until it starts to boil, switch off the heat, add the waterchestnut flour batter through a sieve and 1 T oil, stirring well. It is good to have an extra pair of hands in this step. The mixture will thicken and become slightly translucent, especially if mixture is very hot.

2. Grease a pan (size depending on the thickness you want), tip the batter in, level and steam at high heat for 30 to 40 minutes.

3. Let the gao cool before cutting. It's best to chill it first, preferably overnight.

The gao can be served chilled but usually it's cut into small pieces and pan-fried in a little oil and served hot or warm.


http://hungerhunger.blogspot.sg/2009/01/waterchestnut-jelly-ma-ti-gao.html

Egg tart with frozen puff pastry

Egg tart with frozen puff pastry

When these egg tarts came out hot from the oven, it look so tempting and I ate 2 pieces at one go, no wonder my sore throat can not get well till now, hehehe..

I saw Jane's this yummy egg tarts in the afternoon the other day, I feel like want to eat it immediately but there is a type of ingredients that i need to confirm with her. But I still want to eat this egg tart, how? Luckily i recall an egg tart recipe using frozen puff pastry in a blog earlier (sorry, i can't recall the blog name)..And i make a right choice, this egg tart is so yummy, furthermore it is so easy and quick to be prepared..

Anyway, I will still try to make tart pastry one day, it look more authentic and homemade always the best.

Egg tart with frozen puff pastry
(recipe: largely adapted from Forbidden Garden )

Egg custard filling
240g hot water
100g coarse sugar ( i will reduce 10g next time as it taste quite sweet)
3 eggs
¼ tsp vanilla extract
¼ tsp white vinegar

12pcs frozen square puff pastry, thawed

Method
1. Dissolve sugar in hot water, set aside to cool.
2. Break eggs in a mixing bowl, lightly stir.
3. Add in syrup (no 1), vanilla extract and vinegar, lightly stir well to combine.
4. Sift twice, set aside.
5. Trim off about 1cm puff pastry (optional, you may use the whole piece), arrange in a 12 holes  

    muffin pan.
6. Pour egg custard filling in the puff pastry case, about 90% full.
7. Bake at pre-heated oven at 180c for 35mins or till golden brown.
8. Remove from oven and leave to cool.

 

 

http://nasilemaklover.blogspot.sg/2011/06/egg-tart-with-frozen-puff-pastry.html

 

 

 

Orange Agar-Agar Jelly

 

Orange Agar-Agar Jelly
(recipe source: inspired by Rachel aka 温馨小厨 who adapted from 苏联妈妈with minor changes)
*makes 5

Ingredients

2tsp agar-agar powder

400ml pure orange juices (from 4 oranges) or mix with store-bought orange juices

50g rock sugar, depend on the sourness of the oranges, adjust accordingly

Method

1. Cut the orange to half. Extract the juice using a manual juice extractor, drained.

2. Remove the flesh and reserve the orange “shell”.

3. Mix agar-agar powder, orange juices and rock sugar in a saucepan.

4. Bring to boil till rock sugar dissolved, drained. Cool the mixture slightly.

5. Pour into the reserved orange “shells”.

6. Chill in the refrigerator for several hours till cool and set. Serve chilled.
 

http://nasilemaklover.blogspot.sg/2012/08/orange-agar-agar-jelly-so-refreshing.html

砵仔糕 – Claypot Pudding

Ingredients: (makes about 10 bowls)
粘米粉 (rice flour) 80g
澄麵粉 (wheat starch) 70g
片糖 (brown slab sugar) 250g
清水 (water) 650ml

 

Method:
Sieve the rice flour and wheat starch into a mixing bowl.
Add 250ml water and mix evenly.

*Note* add the water slowly in small amounts, and mix after adding the water each time – if you add all the water at once the flour and starch will soak up the water very quickly, resulting in a very dry mixture and the need to add more water!! You should end up with a watery batter mixture like in the third picture below.




Heat 400ml of water in a saucepan, and once it boils add the slab sugar.
Once dissolved, add the batter and take it off the heat immediately.
At the same time, prepare the steamer with water, and heat the water until it boils.
Keep stirring the mixture until it has been mixed thoroughly (see second picture).It should be quite a watery mixture but a bit thicker than the batter in step 1.
Brush boils with oil, and divide the mixture into the bowls.


Place bowls into a steamer on high heat for about 15-20 minutes.


After steaming, remove bowls – I found that condensation from the metal steamer usually drip onto the bowls so tip the bowls to get rid of the excess water.

Leave to cool, and then unmould using a flat butter knife (or similar).

*Note* don’t unmould too quickly! Otherwise the puddings will stick to the knife.




http://helsberry.com/2008/04/%E7%A0%B5%E4%BB%94%E7%B3%95-claypot-pudding/


 

砵仔糕 Sticky puddings with red beans

材料及份量：

粘米粉100g
片糖110g
糯米粉1/2湯匙
紅豆3湯匙
澄麵50g
水2杯

製法：

紅豆用清水浸1小時（水的份量必需要浸過豆面），然後再用大火煲至腍為止，

瀝乾水份備用。

在預先準備好的碗或砵內塗上油備用。

用篩將全部粉類材料混合篩一次，以1/2杯水拌勻備用。

燒滾1 1/2水，加入片糖煮至全部溶解，趁熱撞入粉槳中，用木杓不停攪動拌勻。

將混合好的粉槳倒入碗內至九成滿，加入紅豆，猛火蒸約20分鐘即可。

 

小貼士：

若紅豆浸的時間越長，煲的時間便可以稍為縮短，但紅豆一定要煲得夠腍，否則便會不好吃。
煲紅豆時宜多放些水並用慢火煲，因為紅豆會吸收水份，很容易煲乾。

Ingredient and Portion:

rice flour 100g
glutinous rice flour 1/2tbsp
slab sugar 110g
red beans 3tbsp
tang flour 50g
water 2cups</ol>

Cooking Steps:

Wash red beans and soak in water for 1 hour. (Water must be enough to cover beans)
Boil beans in water until soft. Drain well and reserve for later use.
Grease several small cups/bowls or plastic containers.
Sift all the flours together, add in 1/2 cup of water and combine well to form smooth paste.
Bring 1 1/2 cup of water to the boil, add in sugar and cook until melted. Pour sugar mixture into flour mixture, stirring all the time until well combined.
Divide mixture into greased cups or containers, spoon in red beans, and steam over high heat for 20 minutes until set

:

Reduce cooking time of beans if you soak beans in water for a longer period of time.
Use more water when boiling red beans because they tend to soak up water easily.</ol>



http://www.openrice.com/english/recipe/detail.htm?recipeid=322