4/27/13 10:54 AMLONGAN SYRUP JELLY

Ingredients

20gm agar agar powder (jelly powder)

1 can of longan

4~5 cups of water ( i use 5 cups)

2 tbsp sugar

4 tbsp F&N rose syrup ( i recommend u use 5tbsp tho)

Method

1. Boil water and jelly powder.. Add in sugar...

2. Scoop out 4tbsp of jelly mixture and add half can of longan syrup to it.

3. To the rest of the jelly mixture add in rose syrup... this is where i wud highly recommend to add 1tbsp more of sugar,

syrup and half cup of water to it.

4. Arrange longan in mould... pour in longan jelly mixture and let it half set.

5. Once its half set... pour in ur rose syrup mixture....

6. Chill for an hour before servin

Note: if ur using small mould.. place 3 longan in each mould before pouring jelly mixture.

BUTTERCAKE

Ingredients125g butter125g cake margarine100g sugar1tsp vannilla essence90g egg yolk1tbsp evaporated milk200g cake flour5g baking powdera pinch of salt160g egg white100g sugar(For more buttery taste use 250g butter which i did of cos

MethodBeat butter, sugar, salt and vanilla essence until light and creamyAdd in the egg yolk one at a time and beat until creamy. Add in evaporated milkFold in seived cake flour and baking powderWhisk egg white and sugar to a soft peak and fold gently into the creamed butter mixturePour into a 20cm round tin and bake it at 175C for abt 45mins or until cooked

For marble effect1tbsp cocoa powder to 3tbs of batter (use dark cocoa powder for better result)Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.

BATIK SARAWAK LAYER CAKE

Ingredients

500 gm golden churn butter200 gm caster sugar390 gm condense milk150 gm Horlicks200 gm fruit jam (i used apricot jam)300 gm hong kong flour10 large eggs1tsp yellow colouring1tsp green colouring1tsp red colouring1tsp orange colouring (i used brown)

Method

1. Beat butter and sugar till white (abt 3 - 4 mins on high speed)2. In another bowl beat eggs till it thickens (abt 4 mins on high speed)3. Mix butter mixture to egg mixture and beat for another 2 mins4. Add condensed milk, jam, Horlicks and flour. Beat on medium speed for another 2 mins5. Take 12 scoops of batter and put it aside for 6 layers.. 3 layer top... 3 layers bottom. Each layer needs 2 scoops. Add yellow colouring to it. Divide the rest into green, red and orange colour.6. On a greased 9x9 square tin u add 2 scoops of yellow batter and grill it for 4 mins or till the top browns.. do this till u get 3 layers.

7. Use 3 piping bags (or ketchup bottles) for the 3 different coloured batters. After 3 layers of yellow batter u pipe diagonally all the 3 colours that u hv added into the 3 bottles... green, red n orange. Grill it for 3 - 4 mins.8. Once it has baked.. Pipe the second layer diagonally (in the opposite direction to step 7)... repeat the same way till all the batter in the 3 bottles are done.9. Continue grilling the last 3 layers of yellow batter.10. After grilling the last layer baked cake for another 10 mins on 180C.

Below is an example of how ur diagonal batter shud look like... this below pic courtesy of rozzan

4/27/13 10:54 AM

HONEY VANILLA POUND CAKE

Ingredients2 sticks (226g) of unsalted butter, at cool room temp11/4 cups sugar4 extra large eggs2tbsp honey2tsp pure vanilla extract1tsp grated lemon zest2 cups sifted cake flour (i used HK flour)1tsp salt1/2 tsp baking powder

MethodPreheat oven to 180degC.Grease the bottom of an 81/2x41/2x21/2 inch loaf pan (mine is smaller) with parchment paper, grease.Using an electric mixture fitted with paddle attachment cream the butter and sugar on medium speed for 3-4 minutes, until light.Meanwhile, put the eggs, honey, vanilla and lemon zest in a measuring cup.. dont mix itWith the mixer on medium low speed, add the egg mixture..one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.Sift together the flour, salt and baking powder.With the mixer on low speed, add it slowly to the butter until just combined.Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top.Bake for 50/60 mins (i baked mine for 65mins) or until toothpick inserted in the center comes out clean

Cool for 15 mins.

PEANUT BUTTER CRUNCHY COOKIES

Ingredients1 cup peanut butter, creamy or crunchy1 1/3 cups baking sugar replacement (recommended: Splenda)1 egg1 teaspoon vanilla extract

MethodPreheat the oven to 180C. Grease a large baking sheet.In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts.Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie.Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

You can use any kind of peanut butter... crunchy ones are the best.. i used chocolate chip peanut butter... also i used 3/4 cup of castor sugar to replace baking sugar replacement

MILKY FRUIT COCKTAIL JELLY

Ingredients11g jelly powder2 eggs4 cups water1/2 can evaporated milk (200ml)1 tsp vanilla essence1 cup sugar3 tbsp custard powder1 can fruit cocktail

MethodCook jelly with water and sugar till dissolve. While waiting for it to cook beat eggs with vanilla and custard powder. Mix egg mixture thoroughly and put it asideOnce sugar dissolved add in evaporated milk and let it boil. Add egg mixture and stir it quickly so as to prevent egg mixture fm curdle.. add in fruit cocktail..Pour into desire mould and let it set before putting it in fridge.

TOTALLY CHOCOLATE CHIP COOKIES

Ingredients4oz semisweet chocolate (I use valrhona)1 cup flour1/4 cup unsweetened cocoa, sifted (i use valrhona)1 teaspoon baking soda1/2 teaspoon salt1/2 cup (113g) soft butter *room temperature*1/2 cup light brown sugar1/4 cup granulated sugar1 teaspoon pure vanilla extract1 egg, cold from the fridge2 cups semisweet chocolate morsels(chips) dark chocolate or bittersweet chocolate( I used 1 cup of chocolate chip and 1/2 cup of almonds)

MethodPreheat the oven to 180C.Melt the chocolate.Measure the flour, cocoa, baking soda and salt into a bowl. Sift them.Cream the butter and 2 sugars in another bowl, using a mixer. Add melted chocolate and mix together.Beat in vanilla extract and cold egg,and then mix in dry ingredients. Finally stir in chocolate chips.Scoop out 1/4 cup sized mould and placed them on a lined baking sheet about 2 1/2 inches apart.Do not flatten them.Bake for 18 minutes, testing with a cake tester to make sure they come out semi-clean and not wet.Leave to cool on the baking sheet for 4-5 minutes,then transfer them to a cooling rack to harden as they cool

According to Nigella. this recipe yields 12 huge cookies...i prefer smaller cookies so i used 2 forks to scoop and managed to yield abt 30 pcs

CHOCOLATE CHEESE CAKE

Ingredients

Digestive biscuit base160g digestive biscuit (finely crushed)80g melted butter

MethodMix all the ingredients until well blended. Press it onto bottom of 23cm loose bottom pan. Refrigerate for 15mins or until firm

Cheesecake

Ingredients (A)500g cream cheese140g sugar20g corn flour

Ingredients (B)3 eggs

Ingredients (C)50g orange juice1 orange zest

Ingredients (D)150g whipping cream

Ingredients (E)250g chocolate glazing

MethodPress digestive biscuit base into bottom of 23cm round loose bottom mould. Cover the outside of the mould with aluminium foilCream ingredients A until light. Add in ingredients B, cream until smoothAdd ingredients C, cream until well combinedAdd in ingredients D, cream until well incorporatedPour cream cheese mixture onto the prepared biscuit basePlace it over double boiler, bake in water bath at 160C for 60-70minsRefrigerate the cake for at least 4hrs

Chocolate Mousse

MethodCook milk and whipping cream until boil. Add in the melted chocolate and mix until well blended. Add in butter, mix until well blended. Set aside to cool to pouring consistency, serve immediately!

Ingredients (A)60g milk

Ingredients (B)20g sugar1 egg yolk

Ingredients (C)80g dark couverture (chopped)

Ingredients (D)2tsp gelatine30g water

Ingredients (E)150g whipped topping

MethodCooked ingredients A until boils. Add in ingredients B, mix until well blended. Continue to cook for 1 min. Add in ingredients C, mix well combinedMix ingredients D until well blended and place it over double boiler, cook until gelatine melts or u can micro it for a few sec. Add it into the above mixtureCool it over ice water to 30C. Whip ingredients E until the soft peak stage. Add it into the abv mixture.Pour it over the baked cheesecake. Keep it in the fridge for 2hrs or until setPour the chocolate glazing over the chocolate mousse. Keep it refrigerated for 20 mins to let it setUnmould and decorate side of the cake with cream shell. Place some white chocolate shaving on top if u like.

Chocolate Glazing

Ingredients300g cooking chocolate (melted)75g milk15g whipping cream10g butter

KEK GULA HANGUS

Ingredients1 cup sugar1 cup hot water1 cup all purpose flour1 cup condense milk2 tsp soda bicarbonate4 eggs2 tbsp butter

MethodSieve flour and soda bicarbonateCook sugar till it bubbles and turn into dark brown colourAdd in hot water ... BE CAREFUL NOT TO BURN URSELF!Add butter and put it aside to coolUsing stand mixer or electric mixer beat eggs till it thicken and fluffyAdd in condense milk .. i use rubber spatula to mix itAdd sifted flourAdd sugar mixtureLet batter rest for 3-4 hrs before baking it at 160-180C for 60 mins

CREAM PUFF

Ingredients A85g butter200g water1tbsp sugar1/4 tsp salt

Ingredients B120g flour1/2tsp double acting powder (i used self raising flour and 1/2tsp of baking powder)

Ingredients C3 eggs (180g)1/4 tsp vanilla oil

MethodMix well ingredients A, bring to a boil and turn off fireAdd ingredient B and mixed into a smooth doughLeave dough to cool, transfer to mixing bowl and add eggs gradually, blend wellSpoon a spoonful of dough mixture and push it onto a baking tray by using another spoon (i pipe my mixture)Bake at a preheated oven at 200C for 20mins till golden brownWhen puff cool down, slit an opening at the side by using a pair of scissors, fill it with fillings of ur choice.

Cream Patisserie240ml milk5tbsp castor sugar1/2tsp vanilla essence1egg+2egg yolks2tbsp cornstarch

MethodMix 60ml of milk with cornstarch till smoothAdd the beaten egg and yolks into the cornstarch mixtureBoil the remaining milk with sugar in a saucepan till bubbling hot. Pour 1/3 of this hot milk into the egg cornstarch mixture. Stirring constantly till mixture thicken. Do not burn the custardCling wrap custard with glad wrap with the wrap touching the surface of the custard (this is to prevent a hard film forming on surface of the custard) and chill till ready to use.

Cream Patisserie240ml milk5tbsp castor sugar1/2tsp vanilla essence1egg+2egg yolks2tbsp cornstarch

MethodMix 60ml of milk with cornstarch till smoothAdd the beaten egg and yolks into the cornstarch mixtureBoil the remaining milk with sugar in a saucepan till bubbling hot. Pour 1/3 of this hot milk into the egg cornstarch mixture. Stirring constantly till mixture thicken. Do not burn the custardCling wrap custard with glad wrap with the wrap touching the surface of the custard (this is to prevent a hard film forming on surface of the custard) and chill till ready to use.

MARBLE CHEESE BROWNIES

Ingredients Brownie250g butter1 cup of cocoa powder (valrhona of cos!)3 eggs (grade B)1 1/2 cup castor sugar1/2 cup evaporated milk1 1/2 cup flour (flour has to be sifted with baking powder and soda bicarbonate)1 tsp baking powder1 tsp soda bicarbonate)1 tsp vanilla essence

Method1. Melt butter... Mix cocoa powder and stir till well blended.2. Handwhisk egg and sugar till combine. Add it to ur butter-cocoa mixture.3. Add in evaporated milk till incorporated.4. Add flour mixture bit by bit and stir well. Lastly add ur vanilla essence5. Heat oven 175C. Grease 10" x 10" pan with grease proof paper... let the paper stick out on both side so as its easy for u to take out ur brownies once bake.6. Pour brownies mixture.. leave 2 - 3 tbsp of brownie mixture for marble effect on cheese layer.7. Bake for 20 mins... i baked mine for 30mins

IngredientsCheese Layer250g cream cheese1 cup castor sugar1 egg grade B

Method1. Beat cream till fluffy and light2. Add sugar and beat well.3. Add egg and mix till well blended4. Bake at 175C for another 20 mins (bake mine for 25mins)

Note: Pour cheese mixture onto bake brownie... pipe marble effect on cheese mixture ...

My baking time is longer cos i am using a 9" x 9" pan... Also to get a nice cut .. chill ur brownie for maybe 45mins..

SOYA BEAN PUDDING

Ingredients1 litre of soya bean milk2 1/2 tsp agar agar (jelly) powder (use 1 packet jelly powder if u prefer it to be harder)Mix fruit can

Method1. Boil soya bean milk and jelly powder.2. Pour mixture in individual bowl or ramekin dish... u can even use big bowl if u want...3. Refrigerate for an hour or so..4. Serve with mix fruit and sugar syrup

BANANA CUP NUFFINS

Ingredients1 1/4 cup all purpose flour1tsp baking sodapinch of salt1 cup sugar1/2 cup of oil ( i use corn or canola oil)2eggs1 cup mashed banana1tsp vanilla

Method1. Mix flour, baking soda and salt2. Whisk sugar, oil and eggs until smooth. Add banana and vanilla, beating well. Add flour mixture and beat until well combine.3. Bake at 180C for abt 25minsNOTE: u get 10pcs of those bigger cupcake casing... 18pcs of the abv smaller cupcake casing.

LEMON BLUEBERRY CHEESE TART

IngredientsSweet Pastry125g cold butter (cut into 8 cubes)40g icing sugar1 egg (lightly beaten)220g four1tsp vanilla essence

Cheese filling250g cream cheese (room temp)60g caster sugar20g butter100ml whipping creamlemon zest fm 1 lemon1 grade A eggBlueberry filling

MethodSweet Tart Dough1. Put the flour, sugar in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in — you should have pieces the size of oatmeal flakes and some the size of peas.

2. Stir the egg and vanilla, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses — about 10 seconds each — until the dough, which will look granular soon after the egg is added, forms clumps and curds.

3. Turn the dough out onto a work surface and very lightly and sparingly knead the dough just to incorporate any dry ingredients that might have escaped mixing.

4. Alternatively u can use rub in method... make sure u work fast so as to prevent butter fm melting.

5. Wrap dough with cling wrap and chill it for half an hour to 45 mins.

6. Press the dough into the buttered pan. Press evenly over the bottom and up the sides.. use a fork to press a few holes all over the bottom .... then place aluminium foil over tart and use pie weight ( u can use red or maybe green bean)

7. Bake on preheated oven at 180C for 15 mins... take away pie weight and continue baking for another 5 mins. Let it cool

Cream cheese

1. Beat cream cheese, sugar, butter, whipping cream, egg and lemon zest using paddle attachment on ur stand mixer... beat on medium speed till well blended... approximately 5 mins or till mixture is well combine and not lumpy.

2. Spoon the cream into the tart shell, stopping just short of the crust's rim (you may have some left over) — you want to leave room for the topping. Smooth the top and add blueberry filling... swirl it to hv marble effect.

3. Bake at 150C for another 20 mins or till cheese set.

DARK CHOCOLATE CAKE

Ingredients:•2 cups sugar•1-3/4 cups all-purpose flour•3/4 cup HERSHEY’S Cocoa•2 teaspoons baking soda•1 teaspoon baking powder•1 teaspoon salt•2 eggs•1 cup buttermilk or sour milk*•1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water•1/2 cup vegetable oil•1 teaspoon vanilla extract

Method:1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13×9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* For icing: heat 6oz of cream to just abt boiling and pour it over 9oz of semi sweet chocolate.. letting it sit for abt

5mins and then stirring gently until combined. It thickens as it cools and i waited until it was pourable... but still thick enough so that it spread nicely with an offset spatula.

HONEY VANILLA POUND CAKE

Ingredients1/2 pound(2 sticks) unsalted butter, at cool room temperature1 1/4 cups sugar4 extra large eggs; at room temperature2 tablespoons honey2 teaspoons pure vanilla extract1 teaspoon grated lemon zest2 cups sifted cake flour (ran out of it so i used HK flour instead)1 teaspoon kosher salt1/2 teaspoon baking powder

MethodPreheat oven to 350 degrees F.Grease the bottom of an 8 1/2x4 1/2x2 1/2 inch loaf pan.Line the bottom with parchment paper, then grease and flour the pan.

Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3-4 minutes, until light.Meanwhile, put the eggs, honey, vanilla and lemon zest in a glass measuring cup but do not combine.With the mixer on medium low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg tobecome incorporated before adding the next egg.

Sift together the flour, salt and baking powder.With the mixer on low speed, add it slowly to the batter until just combined.Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top.

Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.Cool for 15 minutes, turn out onto a baking rack, and cool completely.

PRETTY MARIE CAKE

Ingredients250g unsalted butter butter 3/4 cup sugar1 cup self raising flour (add ¼ tsp salt)2tbsp cocoa powder1/3 cup milo5 large eggs1tsp vanilla essence2tbsp browning sugar (u can use chocolate emulco if u want)1/2 cup condense milkMarie biscuit (cut each piece to 4pcs or smaller)

MethodGet steamer ready... place baking paper and greased a 7" square panSift flour, cocoa powder and milo.. put asideWith stand mixer, beat butter and sugar till fluffyAdd egg one at a time, beat 1 min on each additionAdd condense milk and continue to mix well... add brown sugar.Add flour mixture bit by bit on low speedAdd vanilla essencePour batter into pan and place marie biscuitSteam layer by layer... 5 mins each layer (for some reason i had to steam mine for 15mins)Once done.. steam last layer for an hour on medium fire..

KEK LAPIS DURIAN

Ingredients(A)16 oz butter4 tbsp condense milk14 oz durian meat (mashed)(B)20 egg yolks6 egg whites1 tbsp ovalette10 oz caster sugar5½ oz self raising flour1 tsp vanilla essence or durian essence (i added myself)

MethodUsing stand mixer, paddle attachment..Beat ingredients (A) till light and fluffy.. put it asideIn another bowl whisk ingredients (B) on high speed till thick and double in sizeLower speed, add (A) into (B) and continue to whisk till incorporated (1 min)Scoop batter using one ladle for each layer and bake layer by layer using grill mode.. abt 4mins and later abt 2 and half minsLast layer shud be bake using grill mode for 2mins and bake for 15mins at 180C

Half the recipe to fit in 6”by 6” pan

CRUNCHY CHOCOLATE CHIP COOKIES

Ingredients

(A)250g margarine (i used unsalted butter and add 1/4tsp of salt to my flour)160g castor sugar1 egg yolk1 teaspoon vanilla essence

(B)230g flour20g cocoa powder100g chocolate chips50g Nestum50g slice almonds (toast)50g white chocolate (cut into big chunks)

Method 1. Sift flour and cocoa powder. Set aside.2. Cream margarine and sugar. Add in egg yolk and vanilla essence.3. Add in Nestum and chocolate chips. Mix well.4. Add in the sifted dry ingredients. Mix till well combined.5. Spoon a teaspoon batter onto the baking tray layered with greaseproof paper. The cookies will expand slightly when baked.6. Bake in a pre-heated oven at 165 C for 25 minutes or till done.7. Leave the cookies to cool on the cooling rack before storing them in an air-tight container.

DONUTS

Ingredients500g high protein flour (i used half bread flour and half all purpose flour)1 packet of instant yeast (11g)50g Margarine (i used unsalted butter)1 tbsp Shortening2 tbsp sugar2 tbsp condense milk or milk powder1 egg (mix)1/2 tsp salt190 - 200ml warm waterFine sugar for coating

Method1. In a big bowl, add warm water, yeast, sugar, milk, margarine and shortening and stir using spoon lightly and let it rest for 8-10 mins.2. Once yeast mixture starting to bubble, add half of sifted flour into bowl, add egg and salt too... continue to stir using spoon (in one direction)3. Once mixture incorporated and not sticking to ur spoon, add another half of the sifted flour, mix lightly with spoon and quickly continue to knead dough using ur hand till dough no longer sticking to the bowl (u will know if dough is ready when ur dough no longer stick to ur fingers)4. U dont hv to let dough rest but if u want a much much more rounder donut, u may do so for 5 to 10 mins5. Roll dough to abt 1/2" thick and cut with donut cutter

6. Heat oil and deep fry donut on medium heat till golden brown (if u prefer a much more fluffier, do rest it for 10mins or so, the more lighter ur donut is, the more fluffier it will be)

7. Once cool, coat donut using fine sugar or melted chocolate.

MEXICAN BUNS

Ingredients500 gm bread flour (i used 250g bread flour and 250g all purpose flour)2 tsp bread improver20 gm milk powder75 gm sugar3 tsp dry yeast1 tsp salt1 egg (mix with fork)250 ml water or milk (if ur using milk u dont hv to add milk powder)60g butter (i used unsalted)

Topping60gm butter (soften)50gm sugar (I used icing sugar) 1 eggpinch of salt85gm flour1 tbsp nescafe mix with 1tbsp hot water1 tsp coffee essence (i used mocha coffee paste)

Fillingcream cheese (cut into small cubes - 10g

Method(1) Put all the bread dough ingredients (except butter) into a mixer or bread machine and beat for about 10 mins till a dough is formed.(2) Add in Butter and continue kneading till a smooth pliable dough is formed.(3) Roll into a ball , cover and rest for 1 hour.(4) For topping: Stir the butter and icing sugar till creamy. Gradually pour in beaten egg and stir till smooth. Pour in the rest of the ingredients and stir till smooth. Fill into a piping bag.(5) Weigh and scale the proved dough into 60 gm. each. Roll into balls and let it rest for 10 mins.(6) Wrap dough with the chilled butter and seal the ends tightly because the butter will cause it to split open during proving.(7) Prove for 45 mins. till doubled in size.(8) Pipe topping on top of each buns in a coiling motion.(9) Bake at 180C for about 12 mins. till buns are crispy on top.(10) Cool on cooling rack.

each)

BLACK PEPPER CHICKEN PAU

Ingredients500g Hong Kong flour50g sugar250ml lukewarm water2tsp instant yeast2tsp double acting baking powder1tsp salt40g Crisco/ shorteningFillings of ur choice

Filling300g chicken meatEnough mix vegetableBlack pepper sauce2 garlic (crush)1 small onion (diced)GingerSalt to taste1tbsp cornflour mix with a little water

Fillings1. Heat oil in pan, sauté onion for 1 to 2 minutes and add in garlic and ginger. Add in chicken meat and mix vegetables.. let it simmer2. Mix in black pepper sauce and salt.2. Mix together water with corn flour, add mixture into the pan and stir well. Simmer until gravy is thickened.3. Transfer to plate and allow to cool.4. Divide filling into 24 portions if desired, set aside for later use.

Buns1. Sift together flours, salt, baking powder and sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle.2. Fill well with lukewarm water and yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.3. Add in shortening or oil and knead for 10-15 minutes until soft dough is formed. It should be smooth on the surface.4. Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size. I used bread maker’s dough mode to prepare my dough up to this step.5. Divide dough into 24 equal portions (i weigh 40g each) and flatten with a rolling pin to make a 3” circle. Then place a heap teaspoon of filling in the middle, wrap and pleat the dough to seal. Place it on a 1.5” square parchment paper, seal side up.6. Arrange buns into a steamer, leave about 1” gab in between buns. Let it rest for like 15mins or so.7. Spray water mist over buns, and steam in a preheated steamer on high heat for 12 minutes. Remove buns from steamer and cool on rack to prevent soggy bottom.

CHOCOLATE MARBLE CHIFFON

IngredientsEgg white mixture:180g egg whites90g caster sugar10g corn flour

Egg yolk mixtures:70g egg yolks60g water60g vegetable oil70g + 10g plain flour20g caster sugar8g cocoa powder

MethodMix all the egg yolks, water, oil together until well combined. Add in the 70g of flour and the 20g of sugar, mix everything well combine and no lumps left.Measure the egg yolk mixture and divide it into equal quantities of two portions in separate mixing bowl.Mix 10g of the flour into a bowl of egg yolk mixture and mix 8g of cocoa powder into another bowl of egg yolk mixture.Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture. The egg whites mixture should be peak foam, smooth and shiny. Gently fold in half of the egg whites mixture into the cocoa egg yolks mixture and plain mixture accordingly until well combine. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the

baking.)Pour the well mix mixture into a 21cm chiffon cake tin and bake at a 170'C preheated oven for 50 - 55 minutes. After baked, let the baked cake turn upside down for cooling before unmold it. Enjoy this supper soft and fluffy chiffon cake!CHOCOLATE BANANA BUNDT CAKE

Ingredients3 cups all-purpose flour2 tsp baking soda1/2 tsp salt2 sticks (8 ounces) unsalted butter, at room temperature (226g)2 cups sugar2 tsp pure vanilla extract2 large eggs, preferably at room temperature  About 4 very ripe bananas, mashed (you should have 1 1/2 - 1 3/4 cups) (i used 6)1 cup sour cream or plain yogurt (i used sour cream)

MethodCenter a rack in the oven and preheat to 180C. Generously butter a 9- to 10-inch (12 cup) Bundt pan. (If you use a silicone Bundt pan there’s no need to butter it.) Don’t place the pan on a baking sheet - you want the oven’s heat to circulate through the Bundt’s inner tube.Whisk the flour, baking soda and salt together.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don’t be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble

the batter and smooth the top. (I added 3oz of melted dark chocolate to one portion for the marbling effect)Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving - it's better the next day.NUTTELA LAPIS CAKE

Ingredients500 gm butter (room temp)180 gm sugar1 tsp ovellette10 eggs (grade A)1 can (397g) condense milk260 gm Hong Kong flour100 gm horlicks220 gm Nutella

180 – 200gm Nutella (topping)

Method1) Preheat oven 180C.. greased 10x7" pan (with baking paper).. sieve flour, horlicks and put it aside2) Using stand mixer, beat butter, sugar and ovallete till thick and fluffy (10mins on high speed).3) Add egg one at a time.. (1min each addition) and continue to beat for 8mins4) Reduce speed and add in condense milk and mix till well combined5) On low speed add in flour mixture and stop mixing once incorporated (abt 2mins)

6) Divide batter into 2 portion.. add nutella to one portion and leave the other one in its original colour (i used pink colouring hehe)7) Bake each layer using grill method for 4mins.. starting with original colour and add nutella topping on each layer of nutella batter..8) Bake last layer for 15mins on a preheated oven of 180C 

CHOCOLATE MOUSSE BROWNIES

IngredientsBrownie45g butter1 large egg65g sugar50g flour*1/2 tsp baking powder*1 tbsp cocoa powder - sieve

MethodBrowniePreheated oven 190C.. greased a 7" round pan.. sieve flour, baking powder and cocoa powderUsing stand mixer.. beat butter and sugar till light and fluffy. Add egg and continue to beat for abt 4mins on high speedLower speed and add in flour mixture in 3 additionPour batter and baked on preheated oven of 190C for 15mins

MousseAdd gelatine into 100ml water and let it sit for 5minsMelt cooking chocolate using double boiler method.. once melted add in gelatine and stir using a fork.. let mixture cool and put it asideIn another bowl.. Whipped egg white in till foamy.. add sugar and beat till stiff peak.. put it asideIn another bowl.. beat whipped cream till thicken.Mix whipped cream mixture into chocolate mixture.. add both mixture into egg white mixture and stir till well combinePour mousse onto brownie and refrigerate for 2hrs before serving.. dust with cocoa powder if u like..

Mousse140g cooking chocolate1 tbsp gelatine100 ml water2 egg white2oog whipping cream40g sugar

Note: I baked my brownie in a 6" square pan.. once cool i cut using circle ring into 4 big circles for big remekins.. 2 smaller circle for my smaller remikins.. place brownies into remekins dish and pour mousse over it..TRIO MARBLE CAKE

Ingredients300g butter (i used unsalted butter)280g superfine flour1tsp baking powder1tbsp milk powder1/2 tsp salt (i added)5 eggs (grade A)250g sugar1tbsp ovalette

Method1. Preheat oven 180C, greased 8x8x3 cake pan (i used baking paper)2. Sieve flour, salt, baking powder and milk powder3. Using a stand mixer, beat butter till light and fluffy.. add in flour mixture4. In another bowl, whisk eggs, sugar and ovalette on high speed till fluffy.. batter shud be whipped till it looks like ur making baulu mixture5. Lower speed and add in butter/flour mixture.. continue to beat till well combined6. Add in glycerin and water and mix till incorporated7. Divide batter into 3 parts.. adding strawberry emulco and pink colouring to one, adding chocolate emulco and brown colour to another and adding vanilla essence to the last part.7. Pour batter into pan alternately and gv it a swirl or two (do not over do it!)8. Baked for abt 45mins on preheated oven of 180C

30g glycerin20g water1/2 tsp essence vanilla1/2tsp strawberry emulco1tsp chocolate emulco1/2tsp pink colour (i added)1tsp chocolate colour (i added)

Note: I reduced ingredients by half and baked mine in 6x6" cake pan

ONDEH ONDEH

Ingredients1/2 packet Vanilla glutinous powder (tepung pulut pandan)1/2 tsp saltWater1tsp pandan paste (or pandan juice)

FillingPalm sugar (slice thinly)

Fresh coconutpandan leavespinch of salt

MethodSteam fresh coconut with pandan leaves.. add a pinch of salt to itBoil water``Mix dry ingredients first.. then add water and pandan paste bit by bit making sure dough doesnt turn out too softDivide dough into small ballsAdd palm sugar.. roll dough into small balls againThrow balls into boiling water and wait till it floatOnce float take it out and roll it on fresh coconut

BINGKA ROTI

Ingredients12 pcs of gardenia bread (diced) (i used french loaf)4 eggs1/2 cup flour1/2 cup sugar2 cups fresh milk/ evaporated milk/ water (i used fresh milk)1/4 cup chocolate chip/ raisins (optional)

MethodPreheat oven 180CUsing a blender, blend all ingredients except bread and chocolate chips/ raisinsPour milk mixture onto bread and raisinsLet it sit for abt 5 mins or soPour mixture into a greased baking pan and baked for 30-45 mins..

Note: I think this bingka will taste even richer if i were to use evaporated milk... taste was just alright... nothing to rave abt.. a bingka is a bingka right... nevertheless i like this one better than bingka pisang (banana)

CHOCOLATE CHUNK COOKIES

Ingredients1/2 cup walnuts, chopped (i used almonds)2 1/4 cups all purpose flour1 teaspoon baking soda1 teaspoon salt1 cup (2 sticks) unsalted butter, softened (226g)3/4 cup granulated sugar3/4 cup light brown sugar2 teaspoons vanilla2 large eggs8 oz (226g) bittersweet chocolate (at least 60& cacao), coarsely chopped (i used dark and white chocolate)1 cup candy coated milk chocolate candies (i used m&m)

Method1. Position oven racks in the top and bottom thirds of the oven.Preheat oven to 160C. Spread the walnuts on a rimmed baking sheet; toast on the top rack of the oven for 7-10 minutes or until fragrant and golden, shaking the pan once to ensure even toasting. Transfer to a small bowl. Set aside. (i didnt even toast my almonds)2. Increase the oven temperature to 180C. In a medium bowl, stir together the flour, baking soda and salt.3. In a large mixing bowl, beat the butter and sugars on medium speed with an electric mixer for 2-3 minutes or until pale and fluffy. Beat in the vanilla. Beat in the eggs one at a time, beating well after each addition and scraping down sides of the bowl as necessary. Beat in the flour mixture until incorporated. Stir in the walnuts, chocolate and candies.4. Drop dough by heaping teaspoonfuls 2 inches apart onto 2 ungreased cookie sheets.Bake on separate racks in the oven for 9-11 minutes or until golden brown, switching pan positions halfway through the baking. Let cookies cool on sheets for 2 minutes. Transfer to wire racks to cool completely.

VANILLA POUND CAKE

Ingredients2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan3 cups sifted cake flour (sift 3x before measuring) plus additional for dusting3/4 teaspoon salt3 cups sugar7 large eggs, at room temperature 30 minutes2 teaspoons vanilla (i used 2tsp of vanilla and 1/2 tsp of cranberry extract)1 cup heavy cream

MethodPut oven rack in middle position, but do not preheat oven.

Generously butter pan and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in COLD oven and turn oven temperature to 190C. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.STRAWBERRY MARBLE CAKE

Ingredients10 eggs85 ml water450 gm sugar420 gm hongkong flour )115 gm all purpose flour ) sift2 tsp baking powder )1 1/2 tbsp ovalette400 gm butter - room temp1 tbsp strawberry paste1 tbsp chocolate pastea few drops of red colouring2 tsp essence vanilla

MethodPreheat oven 160CWhisk butter till light and pale in colour.. put it asideIn another bowl.. beat all the ingredients except paste and vanillaAdd butter mixture into egg mixture and mix till well blendedDivide batter into 3 portion.. add vanilla into one portion.. strawberry emulco and red colour into another and chocolate emulco into the last portionGreased and flour baking pan.. add batter alternately..( plain, brown and red)

Bake on preheated oven at 160C for 45mins

DOUBLE CHOCOLATE BROWNIE CAKE

Ingredients1 (18.25 ounce) package devil's food cake mix1 (3.9 ounce) package instant chocolate pudding mix4 eggs1 cup sour cream1/2 cup vegetable oil1/2 cup water (i used espresso shot)2 cups semisweet chocolate chips (i used 1 cup of chocolate chip and 1/2 cup of chocolate rice)

MethodPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Satiny Chocolate GlazeIngredients3/4 cup semisweet chocolate chips3 tablespoons butter1 tablespoon light corn syrup1/4 teaspoon vanilla extract

MethodIn a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides.

BANAN CHOCOLATE MUFFIN

Ingredients250g butter3/4 cups caster sugar2 cups self raising flour5 eggs grade A1 cup mashed bananas1/2 tsp bicarbonate of soda1 tsp vanilla essence150g semi sweet cooking chocolate grated or chopped (I used chocolate rice)

MethodPre heat oven @175C. Sieve flour . If not using self raising flour you can use plain flour +1 tsp baking powder. Add bicarbonate of soda into mashed bananas and mix well put aside.Beat butter till white and add in sugar. Beat till sugar dissolved.Add eggs one by one beat till creamy. Add in vanilla essence and mashed bananas, stir well. Fold flour bit by bit till finish. Add in chocolate and fold again slowly, don't fold too much as the chocolate will melt.Scoop mixture into muffin cups and bake for about 15-20 minutes or till cooked. (I baked mine for 60mins using 8x8" cake pan)

OREO LAPIS

Ingredients10 'A' size eggs500 gm butter (I used goldenchurn)200 gm castar sugar300 gm condense milk100 gm cheddar cheese, grated (optional)50 gm horlicks50 gm coconut milk powder100 gm Marie biscuit(crush)180 gm Hong Kong flour1 tsp vanilla powder (I used essence)1 tsp pandan paste (optional)I packet Oreo (discard cream)green and red colouring

Method1) Cream butter, sugar and vanilla powder till fluffy n white2) Add egg one at a time and continue to beat till well combined3) Lower speed and add in condense milk4) Add flour, marie biscuit, coconut milk powder, horlicks and continue to beat at the lowest speed.5) Divide batter into 3 parts (abt 625g each portion)

a) 1 portion add green colouring and also pandan pasteb) 1 portion add in red colouringc) 1 portion original

6) Grease an 8 x 8" square pan and preheat oven 180C7) Scope 2 ladle spoons of green colour and bake it using the upper and lower heat

8) Once done... pour 2 ladle spoons of red colour batter and add in grated cheddar cheese.. grill it for 5 - 7 mins

9) Pour in 2 ladle spoons of plain batter and add oreos.. grill again for 5 - 7mins10) Repeat process till batter finish11) Last layer bake it using upper and lower fire for 10mins

NoteIf u dont like cheddar cheese u omit itIf u dont like coconut cream powder u can add 50g more of horlicks)If u dont like pandan paste u can omit it

MARBLE BROWNIE CHEESECAKE

IngredientsBrownie250g butter1 cup of cocoa powder (i used cocoa black)3 eggs (grade B)1 1/2 cup castor sugar1/2 cup evaporated milk1 1/2 cup flour (flour has to be sifted with baking powder and soda bicarbonate)1 tsp baking powder1 tsp soda bicarbonate)1 tsp vanilla essence

Method1. Melt butter... Mix cocoa powder and stir till well blended.2. Handwhisk egg and sugar till combine. Add it to ur butter-cocoa mixture.3. Add in evaporated milk till incorporated.4. Add flour mixture bit by bit and stir well. Lastly add ur vanilla essence5. Heat oven 175C. Grease 10" x 10" pan with grease proof paper... let the paper stick out on both side so as its easy for u to take out ur brownies once bake.6. Pour brownies mixture.. leave 2 - 3 tbsp of brownie mixture for marble effect on cheese layer.7. Bake for 20 mins... i baked mine for 30mins

Method1. Beat cream till fluffy and light2. Add sugar and beat well.3. Add egg and mix till well blended

IngredientsCheese Layer250g cream cheese1 cup castor sugar1 egg grade B

4. Bake at 175C for another 20 mins

PANDAN CHIFFON CAKE

Ingredients100 g PrimaFlour Top Flour ( I used cake flour)1 tsp Baking Powder1 tbsp Pandan Juice (I used 1 tsp of pandan paste)100 ml Coconut Milk4 Egg Yolks50 ml Corn Oil1/4 tsp Green Colouring5 Egg Whites1/4 tsp Cream of Tartar100 g Castor SugarPinch of Salt

MethodPreheat oven to 170°.Extract pandan juice from finely pounded pandan leaves and add to coconut milk.Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.Beat egg whites and tartar at high speed until foamy. Add remaining 50 g sugar andbeat until stiff.Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.Pour mixture into an ungreased 18cm chiffon tin and bake for about 50mins.Turn tin over on a cake rack to cool before loosening cake.

BANANA CHOCOLATE MUFFIN

Ingredients:(makes 10 ~ 12 muffins)

275g plain flour3 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt3 large bananas, about 450g125g brown caster sugar 1 large egg, lightly beaten50ml semi-skimmed milk (I used low fat fresh milk)75g unsalted butter, melted and cooled50g chocolate chips

Method:Pre-heat oven to 180degC (350 degF). Line muffin pans with paper muffin cases.Sieve together flour, baking powder, baking soda and salt into a mixing bowl. Mix in the chocolate chips. Set aside.Peel the bananas and mash with a fork in a bowl. Add in brown sugar, egg, milk and melted butter. Mix until well combined.Pour the liquid mixture into the dry ingredients. With a wooden spoon or a spatula, gently fold all the ingredients to form a wet batter. Stir gently, using only a few strokes and mix until the flour are incorporate into the batter. DO NOT Over mix. The batter should appear lumpy.Spoon batter into paper muffin cases. Bake for 20mins until muffins turn golden brown or a toothpick inserted into the centre comes out clean.Let cool on a wire rack. Serve warm or cold

ORANGE CAKE

Ingredients250 g lightly salted butter, at room temperature, plus extra for greasing250 g caster sugar4 medium eggs1 1/2 tsp finely grated orange zest250 g self raising flour (i used plain flour and add 1 tsp of baking powder) 85 ml freshly squeezed orange juice

For the icing:125 g icing sugar5 tsp freshly squeezed orange juice

MethodPreheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.

Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.

Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.

Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the

paper. Put it onto a serving plate.

For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.BLACK FOREST SWISS ROLL

Ingredients6 eggs (grade A)4 oz sugar1 tsp baking powder1 tsp vanilla essence1 tbs ovalette3 oz flour* 1/2 oz cocoa powder* 2 tbsp fresh milk (I used 2tbsp of milk powder)* 1 tsp chocolate emulco/paste1/4 tsp salt4 oz melted butter (I used unsalted butter)

Fillings100gm whipping cream (whip till creamy)Pitted blueberry or blueberry filling (i didnt hv .. used cherry filling instead)Chocolate Rice

MethodSieve cocoa powder and flour into mixing bowl. Add in the rest of the ingredients except melted butter. Beat at high speed for abt 7 mins or till fluffy.

Pour in melted butter and stir lightly.Pour into a 10" x 10" tray and bake at 175C for about 15 mins. (i used 2 trays of 9x9")Remove from oven and leave to cool.Mix the pitted cherries syrup and brush on top of the swiss roll.Spread a layer of fresh cream on top of the swiss roll.Lay a row of pitted cherries at the edge of the swiss roll and add chocolate rice on top.. roll up. Refrigerate till the swiss roll is set.ORANGE MECAN ROLL

Ingredients:120 gm. melted butter8 nos. egg yolks4 nos. egg white80 gm. fine sugar75 gm. plain flour30 gm. milk powder1 tsp. Ovalette1/2 tsp. chocolate emulco1/2 tsp. coffee oil (I used coffee emulco)1/2 tsp. orange emulcoA drop of orange colouring (optional)Butter cream or Jam for spreading (I used Nutella)

Method:(1) Beat egg yolks, egg white, sugar, flour, ovalette and milk powder together until thick and fluffy.(2) Pour in melted butter and mix till thorouly mixed.(3) Scoop out 2 ladle spoonful of batter into a bowl. Add in chocolate paste and coffe oil and stir till well mixed.

Place into a piping bag.(4) Add in orange emulco and orange colouring into the balance batter and divide into 2 portions. Pour into 2 - 10" x 10" square trays.(5) Pipe patterns onto the orange batter, write the letter "C" on top.(6) Bake at 190C for about 12 mins.(7) Leave it to cool.(8) Spread Butter cream or jam on top and roll tightly. Leave it in the fridge to set and then slice.

CAPPUCiNNO CAKE

Ingredients

Filling

250g cream cheese

120g icing sugar

200ml whipping cream

3 eggs, white and yellow separated

1tsp vanilla flavouring

2tbsp+2tsp cornflour - sifted

2tbsp+2tsp plain flour - sifted

1/4 tsp cream of tartar or 1tsp lemon juice, strained

1tbsp mixed with 2 tsp hot water of instant coffee powder

1tbsp mixed with 1tbsp hot water of cocoa powder

Base

125g optima flour

3 eggs

1tbsp mixed with 2tsp hot water of instant coffee powder

30ml milk

50g butter melted - i used corn oil

Topping

200g Whipped cream

Cocoa powder for dusting

Method

Filling and base

Beat cream cheese until smooth. Beat in icing sugar. Add cream, egg yolks, vanilla, cornflour and plain flour, and beat until

mixture is smooth and creamy. Set aside. Prepare base.

Preheat oven to 180C. Grease a 23cm round spring form or false bottomed cake pan

Whisk sponge mix, eggs, coffee mixture and milk until mixture is thick and glossy. Fold in melted butter for 1 min. Pour

mixture into cake pan. Bake for 15mins. Continue with the filling.

Whisk egg whites until foamy. Add cream of tartar or lemon juice. Whisk until firm peaks form. Fold into cheese mixture.

Transfer 250g of cheese mixture to a small bowl. Stir in coffee mixture and cocoa powder mixture to remaining cheese

mixture.

Remove cake pan fm oven when base is done. Reduce oven temp to 160C. Carefully spread coffee cheese mixture on base.

Place cake pan in water bath. Bake for 30 mins or until filling is set. Remember to wrap ur bottom pan with aluminium foil.

Remove cake pan fm oven. Quickly spread plain cheese mixture on coffee cheese mixture. Bake for 30mins or until filling is

set but slightly soft in the centre.

When filling is done, remove cake pan fm oven and stand for 10 mins. Transfer cake to a cooling rack to cool completely. Decorate cooled cake with a layer of whipped cream and dust with cocoa powder. Serve chilled or immediately.

MiLKY MARBLE CAKE

Ingredients250g butter230g sugar (i use 200g)2tsp ovalette4eggs270g cake flour1tsp baking powder60g condense milk2tbsp cocoa powder (i use cocoa black)2tbsp milk1tsp chocolate emulco

Method1. Sieve flour with baking powder.2. Beat butter, sugar and ovalette till fluffy.3. Add egg one at a time... beating well.4. With rubber spatula add in flour in one direction.. do not overmix ur batter...5. Add in condense milk.6. Devide batter into 2 portion... one portion add cocoa powder, milk and chocolate emulco.7. In a greased 9" cake pan add ur batter alternatively... u can look at my butter cake entry on how to do the zebra pattern.8. Bake at 180C for 45-50mins

Note: if ur using half portion use 7" or 8" cake tin

CHOCOLATE MOiST CAKE

Ingredients1 cup cake flour1 tsp baking powder1 cup caster sugar2 large eggs125g unsalted butter1 tsp vanilla essenceChocolate Paste1/2 cup cocoa powder1/2 tsp instant coffee1/4 cup sugar1/2 cup hot water1/4 cup evaporated/fresh milkPinch of salt

Method1. Preheat the oven to 180 degree C. Grease a 5" x 8" loaf pan and line the bottom with baking paper.2. Chocolate Paste: Combine cocoa powder, instant coffee, sugar, hot water and salt in a medium mixing bowl. Whisk the mixture until the sugar is melted, then add in milk and mix well. Set aside for later use. .. ( u cud also double boil till mixture turn glossy bef adding milk)3. Sift together flour with baking powder for 2-3 times. Set aside.4. In a large mixing bowl, beat butter and sugar until creamy. Add in vanilla essence, and eggs one at a time. Beat until light and fluffy.5. Fold in sifted flour in batches, alternate with chocolate paste. Start with flour and end with flour.6. Bake for 45-50 minutes.

CHOCOLATE BUNDT CAKE

Ingredients1/2 cup butter1 cup water1/2 cup vegetable oil (i use corn oil)5 tbsp cocoa powder (i use Valrhona of cos!)2 cups flour2 cups sugar1/2 tsp salt1/2 cup buttermilk (i used 1/2cup of milk and 1/2tsp of lemon juice.. mix and let it stand for a few mins)1 tsp baking soda2 eggs, lightly beaten1 1/2 tsp cinnamon1 tsp pure vanilla extract

Method1. Preheat the oven to 200C. Grease a large bundt pan with cooking spray.2. Put butter, water, oil, and cocoa in a medium saucepan. Bring to a boil3. Meanwhile, whisk together flour, sugar, and salt in another bowl4. Pour the chocolate mixture into the bowl with the dry ingredients and mix well.5. Add the buttermilk and baking soda.6. Mix together the eggs, cinnamon, and vanilla in a small bowl, and add to the batter.7. Pour batter into prepared pan.8. Bake for 35 mins... Allow cake to cool completely in the pan9. Top it off with a dash of powder sugar if u like..

PANDAN KAYA CAKE

Ingredients Cake250 gm. Optima flour or sponge cake mix flour4 eggs3 Tbsp. Pandan juice (i used milk)a little green pandan paste or green colouring (I used 11/2tsp paste n 1/2tsp green colouring)3 Tbsp. Thick coconut milk1 1/2 Tbsp. cornoil

Pandan Kaya900 ml. Coconut milk ( squeeze from 1 1/2 coconuts - add water) (i used 500ml KARA+400ml water)9 Tbsp. Hoen kwee flour1 Tbsp. Instant Jelly Powder1/2 tsp. salta little green colouringa little pandan paste180 gm. sugar60 gm. Dessicated coconut for covering cake (didnt use cos we dont like it)

Method for cake(1) Whisk optima flour and eggs till light.(2) Add pandan juice and continue to beat till fluffy.(3) Add green colouring and pandan paste.(4) Fold in coconut milk and corn oil and mix till combined.(5) Pour into a 9" round cake tin and bake at 175C for about 40 to 45 mins. or till skewer inserted comes out dry.(6) Slice on wire rack to cool before slicing into 3 or 4 slices , your preference.Method for pandan Kaya(1) Put all the ingredients into a pot and stir till evenly mixed.(2) Cook over medium heat till mixture thickens and smooth.(3) Place a slice of sponge cake into a cake ring, pour in some kaya and continue the same process till the last layer is covered with pandan kaya.(4) Leave aside to cool and set before chilling in the fridge.(5) Remove cake from cake ring and cover the whole cake with dessicated coconut.(6) Slice and serve chilled.

PUTRi SALAT

Anyway i got this recipe fm My Resipi... thought i gv this one a try cos for a change u can steam it using small molds and not in a 10 - 12" round pan which i usually wud hv use...

Ingredients5 tbsp flour1 tbsp corn flour2 eggs (whisk lightly)2 1/2 cup thick coconut milk5 tbsp sugarsalt, vanilla essence and green colouring

1 cup glutinous rice wash and soak with 1 cup of thin coconut milk and a little salt and let it soak for 30minsSmall molds (i use silicon muffin tray... bad choice! u are better of using tin or plastic molds)

MethodHeat steamer..Prepare bottom layer first.Add 1/2 tbsp of glutinous rice making sure thin coconut milk cover the top of ur glutinous rice. Steam it for approximately 10 mins

Prepare top layer..Mix flour, corn flour, coconut milk and eggs making sure theres no lumps... u can sieve it first before adding sugar, salt, essence and green colour

Cook mixture over low fire till mixture half thickened.. abt 10mins or so making sure u stir all the time to prevent mixture fm becoming lumpy.Add mixture onto bottom layer and steam it for another 30 mins...

PANDAN CHiFFON CAKE

Ingredients100 g PrimaFlour Top Flour (I used hongkong flour)1 tsp Baking Powder1 tbsp Pandan Juice100 ml Coconut Milk4 Egg Yolks50 ml Corn Oil¼ tsp Green Colouring5 Egg Whites¼ tsp Cream of Tartar100 g Castor SugarPinch of Salt

Method1. Preheat oven to 170°.2. Extract pandan juice from finely pounded pandan leaves and add to coconut milk (I used pandan paste instead)3. Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture.4. Mix well using hand whisk.5. Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.6. Beat egg whites and tartar at high speed until foamy. Add remaining 50 g sugar and beat until stiff.7. Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.8. Pour mixture into an ungreased 18cm chiffon tin and bake for about 50mins.9. Turn tin over on a cake rack to cool before loosening cake.

NOTE: I used whatever flour i hv at home.. right now i hv all sort and decided to use hongkong flour instead...

PUDDiNG LAiCi

Ingredients10g jelly powder (i used 5g)2l water (i used 600ml soya bean milk w/o sugar n 400ml water)2 can laici (i used 1 can)400ml evaporated milk (i used 200ml milk)2 cups of sugar (i used 1 cup)

MethodBoil jelly powder, sugar with water and soyabean milkOnce boil turn off fire and add in laici syrup and milkPour into desire mold and chill in fridgeServe with laici

BLACK MAGiC CAKE

Ingredients:•2 cups sugar•1-3/4 cups all-purpose flour•3/4 cup HERSHEY’S Cocoa•2 teaspoons baking soda•1 teaspoon baking powder•1 teaspoon salt•2 eggs•1 cup buttermilk or sour milk*•1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water•1/2 cup vegetable oil•1 teaspoon vanilla extract

Method:1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13×9x2-inch baking pan.2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* Buttermilk: I use 1 tablespoon of lemon juice plus milk to equal 1 cup.* For icing: heat 6oz of cream to just abt boiling and pour it over 9oz of semi sweet chocolate.. letting it sit for abt 5mins and then stirring gently until combined. It thickens as it cools and i waited until it was pourable... but still thick enough so that it spread nicely with an offset spatula.

* Between the layers I spread apricot preserves thinned with a bit of hot water.

JAPANESE CREAMCHEESECAKE

Ingredients

(A)250g cream cheese50g butter100ml fresh milk (or heavy whipping cream)6 egg yolks1tbsp lemon juice1/4tsp salt60g cake flour (or superfine flour)20g cornflour

(B)140g granulated sugar1/4 tsp cream of tartar6 egg whites

Method1. Using double boil method... melt cream cheese, butter and milk. Let it cool2. Add cake flour, cornflour, egg yolks, salt and lemon juice into cream cheese mixture. Mix till well blended3. In another bowl (use stand mixer) beat egg white and cream of tartar till foamy.. add sugar bit by bit and beat till soft peak.4. Add in cream cheese mixture into egg white mixture (as always take 1/3 egg white portion and add to cream cheese mixture first, mix well before pouring cream cheese mixture into egg white mixture)5. Pour mixture into an 8" greased springfoam pan..6. Bake on a preheated oven using bain-marie (waterbath) method for 1hr at 160CBain-marie methodPlace cake pan in a roasting pan 1/2 filled with boiling waterDont forget to wrap the outer of ur pan using aluminium foil so as to prevent water fm coming in contact with ur batter while baking

JULY 2009