Steamed egg custard

Ingredient (1 serving):
100ml milk

5 small piece rock sugar

1.5tbs ginger juice

1 egg

Method:

1. Heat up milk with sugar (Avoid boil).
2. Add in beaten egg and ginger juice.
   
3. Bring steamer to boil, place the bowl inside to warm up.
4. After steamer water boiled, pour in the egg mixture to the bowl.
   
5. Medium fire for 2mins, turn fire off.
6. Leave it inside for another 10mins and serve.

Video here.

 

Tau Suan II

Ingredients:

2 tbs mung beans

1 pandan leaf

3 tbs sugar

1 pandan leaf

1 cup water

1 tbs sweet potatoes starch (mix with 1tbs water)

Method (Serve 1):

1. Soak mung beans for 1hr
2. Steam mung beans with 1 tbs water and pandan leaf (cut into 4 pcs) for 20mins.
3.  Melt sugar in a pot till light brown.
4. Add in water and pandan leaf n boil for 5mins.
5. Add in the steamed mung beans and boil for 10-15mins or till the bean is soft.
6. Add in sweet potatoes starch, add water if necessary.

Quick Muah Chee Recipe

Ingredients:

1 cup glutinous rice flour

3/4 cup water

pinch of salt

pinch of sugar

1 tbs shallot oil

Toppings:

5 big tbs peanut powder

3 tbs sugar

Method (serve 2-3): 

1. Mix all ingredients together and microwave high for 3 mins (if use plate may need to adjust timing).
2. Bring out the dough and cut into small cubes and mix into the mixture of toppings.
3. Top with the shallots (optional).

Tips: I use shortcut method to add shallots and oil to the mixture and microwave together.

Tau Suan

Ingredients:

100g split mung beans (soak in water for 30-60mins and drain)

3 Pandan leaves

2 bowl water

3tbs sugar

Starch mixture

10g water chestnut flour

10g sweet potatoes flour 

1.5 tbs water

sugar to taste

Method (serve 2);

1. Boil pandan leaves in water for 15mins.
2. Fry mung beans in pan, add in sugar till cameralised.
3. Pour in the mung beans into the water.
4. Add in sugar to own preference.
5. Mix in the starch mixture, when boiled turn fire off.

Recipe adapted from Makan Sutra
Video here

Gateau Chocolat

Attended ABC trial class again.

Ingredients:

85g semi sweet chocolate chip

65g butter

25g cocoa powder

1tsp cake flour

(mix both together, sifted)

2 egg yolk

40g sugar

2 egg white

40g sugar

Method:

1. Preheat oven 180degree.
2. Melt chocolate and butter in a double boiler.
3. Add in the flour mixture into the chocolate mixture.
4. Beat egg yolk in to pale color, add in sugar and beat in to pale white color.
5. Beat egg white to frosty, add in sugar and beat into stiff peak.
6. Add in egg yolk mixture into chocolate mixture using J technique..
7. Add in half of meringue and mixed slowly withthe chocolate mixture.
8. Add int he balance meringue and mixed slowly with the chocolate mixture.
9. Be careful not to overmix.
10. Pour in the mixture to a mold.
11. Bang on table a few times and put it into oven.
12. Bake for 40mins.
13. Remove from oven, sprinkle some sugar powder on the top after cool down.

Egg Tart

Ingredients for custard:
2 eggs

60g sugar

200g milk

0.5tsp vanilla extract

Ingredients for crust:

160g plain flour

80g butter

60g sugar

1 egg

1. Knead crust ingredients and leave in fridge for 15mins.
2. Roll each ball around 32g.
3. Lay a small piece of aluminium foil, put a ball, covered with cling wrap. Use a plate to press it flat.
4. Lay the flat dough onto the mould, press it evenly.
5. Leave it in fridge for 15mins.
6. Preheat oven at 200 degree.
7. Mix ingredients for custard together, beat till frosty.
8. Strain it to a measuring cup.
9. Bake the crust for 10mins.
10. Pour the fillings into the crust and bake for another 15min at 180degree.
11. Lower the temperature to 150 degree and bake for another 5mins (adjust accordingly for different oven. The custard will be slightly wobbly when done.

Matcha Swiss Roll

Ingredients:

(A)

4 egg whites

40g sugar

(B)

4 egg yolk

40g suagr

40g cake flour

1tbs matcha powder

(C)

120ml whipped cream

1tbs sugar

Method:

1. Beat ingredient A till stiff peak.
2. Beat egg yolk and sugar till pale.
3. Sift matcha powder n cake flour 2 times.
4. Mix the flour mixture to egg yolk mixture.
5. Fold 1/3 of the egg white to the mixture.
6. Fold the rest to the mixture slowly.
7. Preheat oven
8. Bake at 170 degree for 10-12mins.

1. Beat whipped cream and sugar till creamy.

1. Place a baking sheet on table.
2. Place the tray upside down and allow it to cool.
3. Pour the whipped cream and spread evenly.
4. Roll the and cover with cling wrap, place it in fridge till served.

Video here.

This is a very nice recipe. Light and fluffy.

Soybean custard

Also called Lao Ban Beancurd.

Just need a few ingredients.

Ingredients:

300g room temperature water

400g hot water

70g Soy bean powder

30g coffeemate

30g sugar

14g instant jelly powder

Method:

1. Add soy bean powder into room temperature water, stirred and mix well.
2. Add in coffeemate and sugar.
3. Pour into a pan and bring to boil.
4. Turn off fire when slight boil.
5. Add in hot water.
6. Add in instant jelly powder.
7. Strain the mixture.
8. Pour into container, leave it till cool before bring it to fridge and chill for 3-4 hrs.

Alternative method:

1. 700g ready soy bean milk.
2. Add in 30g cooffeemate.
3. Bring it to slight boil.
4. Turn off fire and add in instant jelly powder.
5. Strain and pour into containers.

Liege Waffles II

Improvised recipe from Allrecipe.

Yields 18-20 waffles.

Ingredients:

1 packet active yeast (7g)

1 cup white sugar

3/4 cup warm milk

3 eggs

200g melted butter

2 tsp vanilla essence

3 cup all purpose flour

11/2 cup Belgium pearl sugar (Lar's own Belgian 225g)

Method:

1. Add warm milk, yeast, sugar together and leave it for 30mins.
2. In another bowl, mix flour and salt together.
3. Add in eggs, butter, vanilla essence to the yeast mixture and mix evenly.
4. Pour the mixture to the flour mixture and mix evenly, mixture will like a soft and sticky dough.
5. Leave it covered for at least an hour.
6. Add in pearl sugar before cook.
7. Scoop up and place 2 tbs (est) to the middle of the waffles pan.

*Denmark pearl sugar wont work as it is very hard. Belgium pearl sugar is crunchier and soft. 

Liege Waffles

Make 9 waffles

 

Ingredients:

1 packet active yeast

1/2 cup milk

2 cup bread flour

2 egg

1 tbs sugar

3/4 tsp salt

113g butter

2 tsp vanilla extract

3/4 cup pearl sugar

 

Method:

1. Heat up waffles maker.
2. Mix yeast, milk and rest for 15mins.
3. Add in bread flour, salt, sugar, eggs, butter, vanilla extract, mix and rest for 4 hours.
4. The mixture will double in size, add in pearl sugar.
5. Make 9 balls out from the mixture, it will be slightly wet.
6. Place the dough in the middle of the waffle maker.



Lemon Tart

18cm tart (serve 6-7)

 

Pastry ingredients:

120g plain flour

80g butter

30g icing sugar

1 egg yolk

 

 

Method:

1. Mix all ingredients together and knead quickly.
2. If mixture is too dry, add half tsp cold water and mix together.
3. Place the dough on a cling wrap, flatten with roller pin and cover with cling wrap.
4. Place inside fridge for 20-30mins.
5. Place pastry onto the tart tray.
6. Preheat oven at 190 degree.
7. Poke some holes on the pastry using fork.
8. Place a parchment paper on top of the pastry and put coins/ pie weight on the parchment paper.
9. Bake for 10mins.
10. Remove the weight and bake for another 10-15mins. 

Fillings ingredients:
2.5 lemon juice and zests
2.5 medium eggs
95g sugar
150 whipped cream (38% fat)

Method:

1. Mix all ingredients in a mixing bowl.
2. Pour the mixture in to the pie tart and bake for 30mins at 120 degree.

Butter cake

 

Ingredients (serve 8):

2 eggs

125g butter

1 cup sugar

2 cup self raising flour OR 1 tsp salt, 3 tsp baking powder, 2 cup flour

2/3 cup milk

1 tsp vanilla essence

 

 

Method:

1. Combined all ingredients and mixed.

2. Beat on high till faint yellow color.

3. Grease and line the base of the 18cm pan.

(I'm too lazy so I just use baking paper)

4. Poru mixture into tin and bake for 30-40mins at 180 degree.

5. Timing varies on different oven, poke a wooden stick inside, if it comes out clean. it is done.



Japanese Cheesecake

Ingredient A:

50g butter

250g cream cheese

100ml fresh milk

 

Heat up by double broiled and leave it to cool.

 

Ingredient B:

6 egg yolks (easy to separate when cold)

60g plain flour

20g corn flour

1/4 tsp salt

 

Sieve the flour and mix together.

 

Ingredients C:

140g sugar

6 egg whites

1/4 tsp tartar powder

 

Beat till soft peak.

 

Method:

1. Mix ingredients A & B together.

2. Fold in Ingredients C to Ingredients AB.

3. Strain the cheese mixture with wire mesh to prevent lumps.

4. Water bake for 1hr 20mins at 160degree.

 

recipe adapt from here. 

Meringue

Ingredients:
served approx. 20 meringues

2 egg white
50g caster sugar
60g icing sugar

Method:

1.      Preheat the oven to fan 100C/ conventional 110C/gas 1⁄4. Line 2 baking sheets with Bake-O-Glide non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).

2.      Tip the 2 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

3.      Now turn the speed up and start to add 50g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.

4.      Sift one third of the 60g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy, almost like a snow drift.

5.      Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer. Bake for 1 3⁄4- 2 hours in a fan oven, 1 1⁄4 hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

IMPOSSIBLE PIE

This dessert is called "impossible' because while a runny mixture is poured into the cake pan, it is a three layered "pie" that emerges from the oven. The bottom layer is pastry like because the flour and butter sink to the bottom; the centre layer is like a custard fillings; and the top is slightly browned and crusty because the coconut, the ligthest ingredient floats to the top during baking.


Ingredients:

• 1/2 cup (75g) plain flour
• 1 cup (220g) caster sugar
• 3/4 cup (60g) desicated coconut
• 4 eggs
• 1 tsp vanilla extract
• 125g butter, melted
• 1/2 cup (40g) flaked almonds
• 2 cups (500ml) milk

Method:

Preheat oven to 180 degree OR 160 degree fan-forced; grease deep 24cm pie dish.

Combine sifted flour, sugar, coconut, eggs, extract, butter and half the nuts in a large bowl; gradually add milk, stirring until combined. Pour into dish: baked 35 minutes.

Remove pie from oven, sprinkle remaining nuts over pie: bake for 10 mins.

Preparation time: 10mins
Cooking time: 45mins
Serves: 8
Tips: Store pie,covered in fridge, up to 2 days.

~~~ Recipes contribute by CS

Almond frozen Cream

Ingredients
3/4 cup ground almonds
1 tablespoon butter, melted
7g unflavored gelatin
1/4 cup cold water
225g Kraft Philadelphia® - Cream Cheese – Light
1/3 cup sugar
3/4 cup fat-free milk
1/4 teaspoon almond extract

KIWI SAUCE:
2 Kiwi peeled
2 tablespoons sugar
1/8 teaspoon salt

Method:

1. In a small bowl, combine almonds and butter. Press onto the bottom of 10 paper- or foil-lined muffin cups. Cover and freeze for 10 minutes.
2. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.
3. Cook over low heat, stirring until gelatin is completely dissolved; set aside.
4. In a small bowl, beat cream cheese and sugar until smooth. Gradually beat in milk and extract. Stir in gelatin mixture. Spoon into muffin cups; freeze until firm.
5. Remove desserts from the freezer 10 minutes before serving. Place the sauce ingredients in a blender; cover and process until pureed. Spoon onto dessert plates. Peel liners off desserts; invert onto kiwi sauce.

Yield: 10 servings.

Almond Pear

Ingredients:
2tbs 南北杏
1tbs Rock sugar
1 whole Pear (without seeds and skin)
7 red dates

Method:

• Add all ingredients and double boiled for 2 hours.

Kiwi Jelly

Japanese cotton cheesecake

Ingredients:

160g cream cheese
25g butter
120g milk

40g flour
30g cornflour

4nos egg yolk

4nos egg whites
1/8tsp cream of tartar
100g sugar
pinch of salt


Method:

1. Line te bottom of a 8" round pan and grease the sides with butter
2. Place cream cheese, butter and milk in a mixing bowl and stir over double- boiler until fully melt and thick.
3. Add flour and corn flour into the mixture above and then the egg yolks and stir till well blend.
4. Whisk the egg whites together with the cream of tartar, sugar and salt until soft peak is attained.
5. Fold the soft peak egg whites into the cream cheese mixture till well incorporated.
6. Pour the batter into the cake pan and bake it in a water bath at a pre-heated oven at 170 degree C for about 50-60mins or till the cake tests firm or golden brown.
7. Remove the cake from the oven and it from the cake pan immediately. Set aside to cool. refrigerate when keeping the cake overnight.