Hello Kitty Jelly Cake

Ingredient: 

Coconut layer
400 ml Coconut milk
100ml water
120g  Sugar     
3 tsp Jelly powder

Colour Layer 
500 ml water 
120g Sugar 
3tsp Jelly Powder 

Prepare Coconut layer

Mixed jelly powder and sugar(A) . In a medium pot combine coconut milk and water. Stir in A dissolved. Stirring constantly, cook mixture over low hear and bring to boil. Remove from heat and set aside .

Prepare colour Layer

Mixed jelly powder and sugar(A) . In a medium pot pour in water and stir in (A) dissolved. Stirring constantly, cook mixture over low hear and bring to boil. Remove from heat and set aside . Prepare few potion and add in colour according to your own choice. 


Pour the jelly into prepared jelly mould and set aside untill half set then  pour in the  colour jelly. Layer by layer until finish and chill for  3 hrs. 

  

Brazilian cheese bread (Pão de Queijo)

Brazilian cheese bread (Pão de Queijo) sort of like a chewy cheese puff made with tapioca flour. I had this at the Brazilian restaurant on Monday and it was so yummy. Hehe so happy to find this recipe and i can have this bread everyday now on :D My son said this cheese bread is very chewy, a lot like Japanese mochi.  第一次的成品还不赖! :)

Recipe adapted from Cheese Bread



INGREDIENTS
1 egg
1/3 cup olive oil
2/3 cup milk
1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference
1 teaspoon of salt (or more to taste)
Special equipment recommended:
One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.

METHOD
1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

Mung bean cookies 绿豆饼

Mung bean cookies

Recipe adapted from Baking Wonderland Group.

Ingredients :

500g mung bean flour

150g plain flour

200g icing sugar

150g corn oil

3 tbsp water

Method:
1) Mix the mung bean flour,plain flour and icing sugar ,sieve into mixing bow.Add in corn oil, and mix well, then add in water to form flour crumbs .

2) Fill the mixture into the mould firmly, press tightly till level and knock to remove the cookies from mould. Arrange them on a baking tray,bake in the preheated oven at 160 for 20 - 25 minutes

绿豆饼-食谱来自

材料：

500g绿豆粉

150g普通面粉（过筛）

200g糖粉（过筛）

150g粟米油

3汤匙水

做法：
1）把粉和糖粉拌匀，加入粟米油轻轻揉搓均匀，然后加入清水搓成粉糠状。
2）把混合料压入模型内，压紧铺平后敲出，排在烘盘上，以160度烤约20至25分钟。

Pandan Chiffon Cake 班兰戚风蛋糕

Pandan Chiffon Cake

Ingredient: ( for 20-22cm mould)

(A) 

5         Grade A egg yolk 

30 g    Caster Sugar 

70g     Pandan juice 

50g     Corn oil 

(B) 

83g     Super fine flour

(C)

5         Grade A egg white 

1/4 tsp Cream of tartar

(D) 

70g      Caster Sugar

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.  Mixed egg white into egg yolk batter gradually and stir well. Pour mixture into a 20 -22cm mould. 

4. Bake in a preheated oven at 160C  for 45 minutes or till cooked. Remove and invert, set aside. It should be cooled upside down to prevent a dense result. Unmould when the cake turn cool. 

*Tip :

1) Remember don't move the cake much before it cools completely. 

2) Pandan juice: Rinse 8 Pandan leaves and cut into 2cm lengths . Blend the pandan leaves with 150ml water. Strain the pandan juice and discard solids.

3)Each oven may differ slightly in heat hence temperature stated and baking time required in the recipe serves as a reference only

Ingredient: ( for 24cm mould)

(A) 

6       Grade A egg yolk 

30 g    Caster Sugar 

84g     Pandan juice 

60g     Corn oil 

(B) 

100g     Super fine flour

(C)

6         Grade A egg white 

1/4 tsp Cream of tartar

(D) 

70g      Caster Sugar

班兰戚风蛋糕

20 - 22Cm mould
材料：
蛋黄糊：
A 蛋黄 5个
细砂糖 30g
班兰汁* 70g
植物油 50g
低筋面粉 83g
蛋白霜：
A 蛋白 5个
细砂糖 70g

1/4 tsp tartar 粉

做法：

1. 蛋黄加入细砂糖，用硅胶刮刀或打蛋器拌均至糖溶解。
2. 加入班兰汁，油，用硅胶刮刀或打蛋器拌均，仔细混合至面糊呈现滑润、黏稠状态。
3. 加入低筋面粉，拌均至滑润状态。
4. 蛋白分次加入细砂糖用电器打发至硬性发泡。
5.将蛋黄糊中加入1/3分量的蛋白霜，用橡皮刮刀拌匀。
6. 加入其余的蛋白霜，混合拌均成面糊。
7. 将面糊倒入戚风模。
8. 放进预热170度的烤箱，烤35分钟至熟。（每个人的烤炉温度不一样，所以在150C是最安全，可以拉长时间烤至45分钟）
9. 出炉倒扣，待凉。

*   班兰汁=8片班兰叶加 150 克清水打烂，过滤出班兰汁。

For 24cm mould

蛋黄 6个
细砂糖 30g
班兰汁* 84g
植物油 60g
低筋面粉 100g

蛋白霜：
蛋白 6个
细砂糖 70g
1/4 tsp tartar 粉

For those who don't have the tube chiffon cake  pan. This can be substitute by using a paper tower roll wrap with aluminium foil and put in the middle of spring pan.





  

It should be cooled upside down to prevent a dense result.