Mango Cheesecake

Ingredients:

(A)
500g Philly Cheese
200g sugar
600g Whipping Cream

(B)
1/2 cup Hot water
2 packets of Gelatin ( 7g per packet)

(C)
Mango puree 100g


Jelly:
300 ml Water
80g  Sugar
2 tsp Jelly powder


Method:

1) Mix Ingredient B and sift , set aside.
2) Beat Cheese with sugar for about 5 minutes add B mixture and beat for a little while.
3) Add in mango puree and mix.
4) Add whipping cream and beat till mixture begin to thicken.
6) Pour the mixture in to the spring pan and place in fridge for about 4 hrs.

Decorate with a layer of jelly.

Cook water with sugar and jelly powder until boil. cool down and pour onto the cheesecake. ( Can add in mango puree or coulouring )

Kuih Bangkit

Recipe adapted from food and other stuff Food and other stuff

Ingredients
2C + 3T (~ 240g) tapioca flour / tapioca starch
1 - 2 pandan leaves, cleaned & cut into 1" sections (optional)
2/3C (~ 80g) icing sugar, sifted
1T margarine (or Crisco)
1 egg yolk
1/3C thick santan (~ 85ml)

Method:
Put tapioca flour (and pandan, if available) on baking paper in a large microwave bowl. Zap 1min on HI, stir, repeat 5 - 6 times. Cool (preferrably overnight, but I waited ~ 2 hrs).

In a large clean sandwich bag, put icing sugar, margarine & yolk. Squeeze bag to mix. Add 1/3C (~ 85ml) santan & squeeze till well mixed.

Sift cooled flour, discarding pandan. Reserve 3T for dusting KB molds and add the rest to bag.

Squeeze bag & knead well to a smooth, pliable dough, neither crumbly or sticky at all(add a little extra flour or santan if necessary). Rest dough in bag for 30 mins.

Dust KB molds with reserved flour, press in dough & tap sharply out onto paper-lined tray. Alternatively, roll to ~ 1/4” thick, cut shapes & pinch with KB pincher.

Bake at 150 deg C for 15-20 mins (till light, dry & very faintly tinged).
Cool & store in air-tight tin. Makes 100+ 1” cookies.

Best Valentine's Cake ~~~~Pandan Layer Cake

It's Valentine's Day, the day to celebrate love. Nothing says "Happy Valentine's Day" like a home-baked cake. So this is the cake made with lots of love to my Darling. Happy Valentine's Day to everyone. 

Pandan Layer Cake 

Ingredients:

sponge cake 

(A) 
5 egg yolk
 
60g sugar
 
80g Milk

60g corn oil 

(B)
160g plain flour
 
1 tsp baking powder 

1/4 baking soda

1tsp vanilla essence 

(C) 
5 Egg white 

(D)

100g sugar

1/4 tsp Cream of Tartar 


Method 

1. Beat A till well combined, add in B and Mix well, Set aside. 

2. Whip C till foamy, gradually add in D and whisk until soft peak form. 

3. Mix egg white mixture into batter gradually and stir gently till well incorporated. Pour batter 

into 8 inch mould.
 
4. Bake at 150 C in a preheated oven for 50 minutes till cooked. Remove and invert, set aside. 

Unmould once the cake is cool and cut the cake horizontally into 3 layes. 


Pandan Layer Jelly

9" mould 

Ingredients:

(A)
Sugar 100

Coconut Milk 700ml

Jelly Powder 1tbsp  ( 8g) 

(B)

Green Bean Powder 85g 

pandan juice 300ml 


Method: 

1. Mix pandan juice and green bean powder, sieve and keep aside.

2. Mix A and bring to boil, pour the mixture B, stir and cook till mixture thickens. 

3. let the mixture cool and pour to the sponge cake. 


Cut the cake horizontally into 3 layers. Place a layer of cake onto a 9" baking ring, spread a

layer of pandan jelly filling onto first layer of cake then repeat previous step and pour all the

filling in the empty space of cake, spread evenly and chill in refrigerator till set. 

Remove cake from cake ring and coat the sides with dessicated coconut. 

Strawberry Cheesecake

Ingredients:

(A)
500g Philly Cheese
1 Cup Sugar
600g Whipping Cream

(B)
1/2 cup Hot water
2 packets of Gelatin ( 7g per packet)

(C)
Strawberry puree 50g


Jelly:
300 ml Water
80g  Sugar  
2 tsp Jelly powder


Method:

1) Mix Ingredient B and sift , set aside.
2) Beat Cheese with sugar for about 5 minutes add B mixture and beat for a little while.
3) Add whipping cream and beat till mixture begin to thicken.
4)  Add in strawberry puree and mix.
6) Pour the mixture in to the spring pan and place in fridge for about 4 hrs.

Decorate with a layer of jelly.

Cook water with sugar and jelly powder until boil. cool down and pour onto the cheesecake.

Chocolate Cake

Chocolate Cake 

Ingredients

sponge cake 

(A) 
5 egg yolk 
60g sugar 
80g Milk
60g corn oil 

(B)
130g plain flour 
30g coco powder 
1 tsp baking powder 
1/4 baking soda
1tsp vanilla essence 

(C) 
5 Egg white 

(D)
100g sugar
1/4 tsp Cream of Tartar 


Method 
1. Beat A till well combined, add in B and Mix well, Set aside. 
2. Whip C till foamy, gradually add in D and whisk until soft peak form. 
3. Mix egg white mixture into batter gradually and stir gently till well incorporated. Pour batter into 8 inch mould. 
4. Bake at 140 C in a preheated oven for 50 minutes till cooked. Remove and invert, set aside. Unmould once the cake is cool and cut the cake horizontally into 2 layes. 

Chocolate Cream filling

(E) 
200g top whipping cream 

(F) 
150g dark chocolate ( melted) 
100ml hot milk
Mix well and set aside till cold.

(G)
Gelatin 2 pack = (14 g) 
50ml water 
Cook G till gelatin powder dissolved. 

Whip E till hard peak and add in F and G, Whip in cutting way till chocolate set. 


Chocolate Ganache

(H)
250g dark chocolate ( Chopped) 

(I)

135g  Heavy whipping cream
20g butter 

Poach H till melted, slowly add in heated I, and stir gently till well incorporated. Let cool. 

Cut the cake horizontally into 2 layers. Place a layer of cake onto a 9" baking ring, spread a layer of chocolate filling onto first layer of cake then repeat previous step and pour all the filling in the empty space of cake, spread evenly and chill in refrigerator till set. 

Decoration: Remove the cake from refrigerator and drizzle Chocolate Ganache over, then spread evenly. Cover the edge with love letter and tie with ribbon. Decorate with some fresh fruits.