COFFEE JELLY CAKE

 

This cool dessert recipe was adapted from the book by Vicky Chieng. 

INGREDIENTS;

(A)  CHOCOLATE CAKE LAYER OR VANILLA CAKE LAYER

A)  170g Sponge cake mix(prepacked) 3 eggs, 35ml Water

B)  55g Butter(melted)

METHOD;

1.  Beat ingredient (A) together till thick,about 10 mins. Mix in ingredients (B).

2.  Pour cake mixture into an 8" cake tin.Bake in pre-heated oven 180°C for 30 mins..Let cake cool.

(B)  PANDAN JELLY CAKE:

A)  500ml diluted coconut milk (from 1 grated coconut and top in water. I use Ayam brand coconut 

     milk/santan from packed box). 130g caster sugar, 1/4tsp salt, 1 tbsp agar agar powder/jelly powder

B)  200ml water,2 pandan leaves knotted,  50g koen kwee flour/green pea flour

      few drops of green colouring (some hoen kwee flour already got green colour)

METHOD;

1.  Boil ingredient A till agar-agar powder is well-dissolved.

2.  Add in ingredients B. When mixture comes to a boil,discard pandan leaves,immediately pour mixture on top of the cake. Leave jelly to set.

COFFEE JELLY LAYER

A)  1 packet 3 in 1 instant coffee granules, 1 tbsp coffee paste, 1/4 cup boiling hot water

B)  750ml water, 100g caster sugar,  1 1/2 tbsps agar-agar/jelly powder

METHOD;

1.  Mix ingredient A together.

2.  Bring ingredient A and B together. Let it come to a boil in a pot amd agar-agar is properly dissolved.

3.  Pour on top of set pandan jelly. Cool before chilling cake. Enjoy!

Peach cheesecake

PEACH CHEESECAKE

I made this for my son's birthday. This is the baked version.It's just a simple birthday cake with lots of peaches inside and outside the cake. 

 Crust:

130g marie biscuits,crushed into crumbs

70g melted butter

Cheese Filling:

500g Cream cheese,at room temperature

60g castor sugar 

3 eggs,separated

75g whipping cream

30g plain flour,sifted

1 tsp vanilla essence

pinch of salt

Method:

Grease well 22 cm spring form cake pan.Mix biscuits crumbs with melted butter and spread on base of cake pan,pressing mixture down with the back of a glass/wooden spoon.Refrigerate 
while you prepare the filling.

Put cream cheese,half the sugar,egg yolks,cream,flour and vanilla essence into an electric blender or mixer or food processor and blend until smooth and creamy.

In a clean bowl,whisk egg whites with salt for 2 minutes until fluffy,then add remaining sugar 
gradually and beat just until stiff.

Carefully mix cream cheese mixture with beaten egg whites and pour onto chilled crust.

Bake in pre-heated 160°C oven for 50 minutes or until cake mixture is quite firm.Turn off
oven and leave cheesecake to cool inside the oven with door ajar.

Chill in refrigerator for 2 hours or overnight.

KEK LAPIS KOPI/COFFEE LAYERED CAKE

 

People always requested me to do Kek Lapis Kopi,that is translated in english is Coffee Layered cake.

Before I have made the steamed version of coffee layered,and also the grilled version .Both tasted satisfying.

Enjoy this coffee layered cake for those coffee lovers out there.You can add light or strong coffee to it for your own preference.You can also put coffee granules on top of the last layer before bake and the result is really really satisfying for those who love coffee very much.I use Nescafe.You can use any other coffee for flavour. INGREDIENTS; 10 egg yolks 5 whole eggs 220g sugar 145g Hong Kong flour or plain flour will do too. 30g ovalette 500g butter(preferably golden churn or anchor) 4 tbsps condensed milk 1/2 tsp vanilla essence 1-2 tsps coffee paste or coffee granules mix with 1 tsp water Method: 1. Beat butter and half of the sugar until creamy.Add in condensed milk and vanilla essence. 2. Beat ovalette,eggs, and half of the remaining sugar until smooth and creamy.Add in the flour and mix well at low speed.Add in the butter mixture until well-combined. 3. Divide the batter into 2 portions.1 portion,add in coffee paste/granules/powder and the other leave it plain or colour. 4. For the first layer,set the oven to top and lower heat at 200°C until the top of the cake turns brown.Then,for the second layer,adjust the oven setting to only the top heat and grill layer by layer with alternate colours until all are used up.Enjoy baking!

HORLICKS COOKIES

 

Seeing my big bottle of Horlicks still left unopened,I decided to do something.At first I wanted to 

bake the Horlick cake,but then in the end,decided to bake Horlick cookies instead.I never knew Horlick cookies can be so so good and additive.I decided to bake even more on the next day.This time in big batches so that can last at least for a few weeks.The first batch are already inside our stomach.

INGREDIENTS:

110 g butter

120 g all purpose flour

35 g caster sugar

5 tbsps horlicks

METHOD:

1.  Preheat your oven to 160°C. Line the baking tin with parchment paper.

2. Mix the horlicks and sifted flour together.Mix well.

3.  Beat butter and sugar with an electric beater until soft and creamy/fluffy.

4.  Then add in the flour and horlicks mixture and continue beating until a soft dough forms.

5.  Take about a small size of the batter and make to balls and press lightly with your palm.Place on the baking sheet and each cookies must be 2" apart to prevent sticking to each other as the cookies will melt bigger.

6.  Bake at pre-heated oven 160°C for 15 mins.Let sit in the oven for 5 mins then cool on a wire rack to cool completely.Store in an air-tight container.

Milo OreoJelly Pudding

 

Today my daughter made this jelly and is called "Milo Oreo Jelly Pudding".It was a hit and there was

no leftover.I had to admit that she made a very nice and cool jelly pudding for us.It look like an ice-cream,but it's not. The base has oreo biscuits in it,just like cheesecakes,Enjoy!

INGREDIENTS;

1 kg milk/1 packet

10 g red colour jelly powder

100 g sugar

a pinch of salt

1 tbsp corn starch

10 tbsps milo

1 small bottle chocolate chips/50 g chocolate

 1 pkt Oreo for base- leave some crushed oreo for the jelly later

4 tbsps  margarine

METHOD;

Put the oreo biscuits into a zipper bag.Use rolling pin to crush the biscuits finely..You can also use a food processor to do this.

Add the melted butter to the now like sand biscuits.Mix well and pour into a bread tin.Use the back of a spoon to lightly press and smooth the surface. Put it into the fridge to chill.

Mix jelly powder, corn starch,salt and sugar  in a saucepan or pot.Add in the milk slowly while stirring 

constantly. Bring it to a boil under low heat and take care not to get burn.Keep stirring and stirring until 

it boils and jelly has dissolved as well as sugar. Turn off the heat.Divide the jelly into 2 portions.

Pour one portion into the oreo base. The other portions add in milo and chocolate chips.Stir and

mix it well.

After the first portion has cooled down,chill it in the fridge to get firm but not so firm or hard.Then

pour in the second portion or layer.That is the milo layer.Again, wait until it gets cooled,then

put it in the fridge to chill for several hours or preferably overnight. Cut to eat.

NOTE: The second portion(milo) must be kept warm so that it won't get set.

Wool Roll Pandan Cheese Egg Bao

 

INGREDIENTS;

500 g Blue key Brand Bao flour

100 g Sugar

50 g Corn oil/Shotening

240 ml(250g) Water

6-8 Pandan Leaves 

FILLING:

1/4 Bar Philadelphia Cream Cheese

3  Boiled Eggs

As usual,I like to use the bread maker to knead my dough. The filling are a mixture of eggs and cream 

cheese. I just mashed it up with a fork.No other things or ingredients are added.

Love Letters/Kuih Kapit/Kuih Sepit

 

It took me so many long years to make this old fashioned traditional egg roll known in the malay name

as Kuih Sepit, or Kuih Kapit. In english it is known as Love Letters or egg rolls.Traditionally,this thin runny batter is clasp/sandwiched in between two iron plates and heated over charcoal stove.

Today,I'm using the electric kueh kapit maker which I ordered online.I'm thrilled that I can finally 

make my own kuih kapit or kueh sepit at home.It was my dream every year

that I wish I can make kuih kapit at home if I got the egg roll maker.

Here I am, finally got the kapit maker and I'm so happy. I almost gave up making because it was quite laborious at first,but I learned to be patience and it took me about 3 hours to finished off the batter.

INGREDIENTS;

5 large eggs

200 g  icing sugar

100 ml coconut milk

150 g water

100 g all purpose flour,sifted

METHOD:

Combine the eggs and sugar in a mixing bowl,and mix well. Add the coconut milk,water and stir in the flour.

Strain the batter and let it rest for an hour.

Heat up the egg roll maker untilthe light turned green.It is now ready to pour the batter in. Pour about

1/2 teaspoon of batter for each mould. Cover the egg roll maker. When the light turned green,open

the lid to see.. Fold the biscuit into triangle shape or roll it up.If you are not quick enough,it will

harden and can't be shape anymore.Therfore you need a fast hands to do this method of folding or rolling the biscuits.

Wool Roll Bread

     

Wool Roll Bread recipe below is by Apron from youtube.I've also used other bread dough recipe to

make and the one I used the most is the Roti Sisir dough recipe which is only one proofing. I think 

it is the easiest to follow.                      

When kneading dough bread,I liked to use the bread maker. Easy task for me.

INGREDIENTS;

80 ml lukewarm milk

1 tsp instant yeast

300 g bread flour

1 tsp sea salt

30 g sugar

1 whole egg-55 g +

100 ml whipping cream

My bread maker start with liquid first then dry ingredients.

Pan sixe 20 x 7 cm

Bake at 170°C for 20 mins.  

ROTI SISIR  WITH BUTTER FILLING

ROTI SISIR CHOCOLATE WITH BUTTER FILLING

ROTI SISIR RECIPE; I skip out the egg for the chocolate bread.

260g Bread Flour

3/4 tsp Instant Dry Yeast

180g milk or egg plus milk add up to 180 g

30g Caster Sugar (35 g for chocolate bread)

A Pinch Of Salt


30g Butter

PORK TROTTERS

      

When we were young we don't get to eat pig trotters or also known as pig's leg.They were considered expensive.

When we all grew out and working,we went outside to the cafe to eat.What I hate most is they put parts of the pig's

weird things and so this puts me off  wanting to eat pig's leg.

When I met my hubby,I ate the most delicious pig's

trotters cooked by my mother in law.From then onwards,I like to eat pig trotters because home-cooked one can 

leave out the body parts away.

When I had family of my own,I learned to cook this for my children'.I'm not saying I like pig trotter a lot,but 

once in a while I will cook especially on special occasions like chinese new year or birthdays.I don't cook pork 

that often.Most of the time,I coooked chicken.

This dish is specially prepared on the eve of the Chinese New year and during Chap Goh Mei. I simply estimate the 

ingredients.If I taste it less salty or sweet,I will add more to it.This,I gathered all the recipes from the internet and 

adjust to myself by looking at all the others' recipes.For all I know,my hubby does not like it too sweet,so less sweet for us.I normally put the leftover in the slow cooker and eat it the next day.This will make the meat more tender or 

else you can also cook it in the slow cooker all along the way up to tenderness.

  (A)

1.5 Liter water

4 pcs ginger,crushed

3 whole garlics,crushed

2 tbsp light soya sauce

2 1/2 tbsp dark soya sauce or adjust to own taste

1 1/2 tbsp oyster sauce or adjust to own taste

1  tbsp sweet soy sauce or adjust to own taste

20 g rock sugar cubes

2 dried chillies,(optional)soak and soften

2 tbsp shaoxing wine or adjust to own taste

1 bark cinnamon

3-4 star anise

4 cloves

           (B)

1.45 kg pig trotters

4-5 shitake mushrooms

1.  Blanch pork trotters in boiling water till they are no longer pinkish in colour.

2.  Get ready a pot and pour in A. Then add in B to start boiling in medium heat.

3.  Cover the pot with lid and allow to simmer on low heat for 2 hours or till meat is tender and bones has comes out.

4.  Serve with rice and red chillies in dark soya sauce.

SNOWY CRISPY POPIAH SKIN ROLLS

 

INGREDIENTS;

Popiah Skin Wrapper-small packet

Chopstick for rolling the skin

Milk powder-plenty

egg white for sealing the skin of the popiah

Lots of cooking oil for deep-frying

PINEAPPLE JAM FOR PINEAPPLE TARTS FILLING

 

INGREDIENTS:

572 Gr Pineapple chunks

1/2 cup Sugar

1.. Peel the skin of the pineapple away,Remove  the eyes of the pineapple.Cut the core away. Then cut into chunks.

2.  Put the chunks into the blender/food processor and blend until fine. You can then sieve to take the               juices out,but I don't do that. I straight away pour into the saucepan  or pot to fry.Use medium heat.

3. There is no need to always stir,but keep an eye to  it.When the water has nearly evaporated,then

    pour in the sugar.Stir and stir until it becomes a thick paste.Leave to cool completely.

4.  Leave it in the fridge until ready to use.

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Ondeh Ondeh Cookies

This is a baked version of the original steamed ondeh-ondeh kueh.Steamed ondeh-ondeh is made up of glutinous rice flour and has gula melaka/palm sugar and grated fresh coconut..This baked version is a copy of it,but it is using flour and not glutinous rice flour and dessicated coconut instead of fresh grated coconuts.Please google to find out more.

INGREDIENTS;

200 g superfine/low protein flour(sifted)

100 g icing sugar

115 g butter

20 g gula melaka(grated)

1 egg(grade B)

1/2 tsp salt

1 tsp pandan paste

30 g dessicated coconut

Dessicated coconut for rolling the balls

1.  Beat butter and icing sugar with a hand beater until well-combined.

2.  Add in egg to beat,follow by salt and pandan paste until well combined.

3.  Add in the sifted flour and fold well.

4.  Add in the dessicated coconut as well as the grated gula melaka.. Mix well.

5.  Let the dough to rest in the chiller for 20 mins or until it is easy to handle.

6.  Take a small portion of dough on your palm and roll it into balls and drop the small balls into a plate        of  dessicated  coconuts.Coat all the balls with the dessicated coconuts so that it look like the kueh          Ondeh  Ondeh,

7.  Arrange all of the balls on a baking tray lined with parchment paper.

8.  Bake in the pre-heated oven 170°C for about 15-20 mins,center rack.

9.  Cool down your cookies and store in an air-tight container.

ONDEH-ONDEH WITH FILLINGS INSIDE;

RECIPE ADAPTED FROM: CHEF CHOO OF ROYAL PLAZA SINGAPORE

INGREDIENTS;

200 g butter

100 g icing sugar

a pinch of salt

5 g coconut milk

5 g green pandan essence

50g ground almond

300 g flour

250 g dessicated coconut

GULA MELAKA SAUCE;

50g gula melaka

50 g water

1 pandan leaf

a pinch of salt

1.  Combine butter and icing sugar Whisk together at a slow speed until they melt together. add in salt and coconut milk to the micture.Continue whisking until mixture is well combined.

2.  Add in pandan paste,flour and ground alnonds. whisk until mixture has a dough-like consistency.

3.  Leave the dough at room temperature for half an hour.

4.  Put the dessicated coconut in a bowl and combine with gula melaka.

5.  Each ondeh-ondeh balls weighs equal weight,roughly about 15 g.

6.  Fill each dough ball with a ball of gula melaka and coconut mixture.Roll each filled ball into the dessicated coconuts.Coat each one of them.

7.  Place on a lined tray with parchment paper and bake at 160°C for about 20 mins.

8.  Take out from the oven and cool on wire rack.After cooled,store in an air-tight container.