AUNTY YOCHANA SHOWS YOU HER GOODIES...

yochana2001@hotmail.com or WhatsApp 90865620.
To see more photos on Jelly Cakes, please click below onto Aunty Yochana Jelly Cake at FB.






Sunday, October 29, 2006

Nutty Milky Chocolate Pudding



Ingredients:(A)

100 ml. Water
10 gm. Hoen kwe flour
20 gm. rice flour
60 gm. Peanut butter

Ingredients (B):

2 tsp. agar agar powder
70 gm. caster sugar
150 gm. thick coconut milk
200 ml. water
1/2 tsp. chocolate paste

Method:

(1) Mix rice flour, hoen kwe flour and water together. Sieve mixture and add in peanut butter and mix well.
(2) Cook agar-agar powder, sugar and water together till boiling. Then add in thick coconut milk and rice flour mixture and stir till smooth and cooked.
(3) Add in chocolate paste and stir will mixed.
(4) Pour into containers and let it set.
(5) Serve chilled.

*This recipe is adapted from the book "Kuih Muih" by Wong Sip Moi

Tiramisu Swiss Roll



Ingredients for sponge cake:

4 eggs
80 gm. caster sugar
80 gm. cake flour
20 gm. cocoa powder
60 gm. cornoil

4 - 5 nos. of sponge fingers

Filling:

200 gm. Whipped Cream
50 gm. Water
40 gm. of Cappuccino Fond (can buy from Sun Lik)

Coffee Syrup: mix together

100 ml. hot water
1 to 2 tsp. of coffee paste
1 Tbsp. Kahlua or Bailey's coffee

Method:

(1) Whisk eggs ad sugar till light and fluffy.
(2) Gently fold in sifted flour , cocoa powder and cornoil into the eggs mixture.
(3) Pour into a rectangular tray of 10" x 14" (lined with greaseproof paper) and then bake at 200C for about 8 - 10 mins.
(4) Remove from oven and leave to cool on a wire rack.
(5) For filling: Mix the cappuccino fond with water and then fold into whipped cream.
(6) When sponge is cooled, brush with coffee syrup, spread the filling onto sponge and place soaked sponge fingers (soak into coffee syrup) on top of cream and roll into a swiss roll.
(7) Put into the refrigerator.
(8) Sieve cocoa powder on top of swiss roll, slice and serve.

Note: If you don't want to use the cappuccino fond, you can use this:

250 gm. Mascarpone cheese
1 Tbsp. Rum
1 Tbsp. Kahlua or Marsala Wine

*This recipe is adapted from the book "Elegant Swiss Roll" by Kevin Chai

Pictures of Mooncake

Chocolate Marble Snow Skin Mooncake

Snow Skin Lotus Paste Mooncake


Vegetarian Nutty Mooncake


Red Dragonfruit Snow Skin Mooncake


Milo agar agar mooncake

Saturday, October 28, 2006

Cartoon Jelly



Coconut Agar-agar ingredients:

16 gm. agar-agar powder
1 Tbsp. Instant Jelly
200 gm. Sugar
1000 ml. thin coconut milk
200 ml. thick coconut milk
1/4 tsp. salt
3 pcs. of pandan leaves - tie into a knot
colouring of your choice

Clear Agar-agar ingredients:

16 gm. agar-agar powder
200 gm. sugar
1/2 Tbsp. Instant Jelly
1800 ml. water
3 pcs pandan leaves
colouring of your choice

Method:

(1) Boil the coconut agar-agar till boiling.
(2) Pour into different parts of the cartoon jelly mould. Leave it to half set.
(3) Pour in 1 cup of white coconut agar-agar solution. Leave it to half set.
(4) Scoop about 1 cup of the clear jelly, add in colouring of your choice and pour on top of the coconut layer.
(5) Repeat process till finished.

Coffee Kaya Jelly Cake



Ingredients for Sponge Cake:

2 nos. eggs
60 gm. caster sugar
70 gm. cake flour
1 Tbsp. Water
1/2 tsp. Vanilla Essence
1/2 Tbsp. Ovalette emulsifier
50 ml. cornoil

Ingredients for Coffee jelly layer:

1 1/2 tsp. agar-agar powder
50 gm. sugar
1 tsp. Instant coffee granules (Nescafe)
1/2 tsp. coffee paste (optional)
300 ml. water

Ingredients for Kaya Layer:

2 tsp. agar-agar powder
30 gm. cornflour
60 gm. caster sugar
1/8 tsp. salt
150 ml. thick coconut milk
300 ml. pandan water (blend 5 pandan leaves with water, sieve it and then weigh 300 ml)

Method:

(1) For cake, whisk all the ingredients for sponge cake at high speed except cornoil until it becomes thick and creamy.
(2) Pour in cornoil and let it mix for awhile.
(3) Pour mixture into a lined 10" square tray and bake at 180C for about 20 mins. or till cooked.
(4) When cooked, remove from oven and leave it to cool on a wire rack.
(5) Boil all the ingredients for coffee jelly in a pot until agar agar and sugar dissolves. When set, use a fork to scratch the surface.
(6) Pour coffee jelly mixture into a 9" square tray and let it set.
(7) Cook the kaya layer together until boiling. Make sure the agar agar and sugar is dissolved and then pour on top of the set coffee layer jelly.
(8) Place the baked sponge on top and leave it to set.
(9) Put in the refrigerator to let it set.
(10) Slice and serve chilled.

This recipe is adapted from the book "Kuih Muih"

Thursday, October 26, 2006

Lemon Cheese Bun



Ingredients for dough:

300 gm. Bread flour
70 gm. cake flour or plain flour
10 gm. instant yeast
1/4 tsp. salt
60 gm. caster sugar
125 ml. milk
125 ml. water
30 gm. parmesan cheese powder
1 tsp. Bread improver
50 gm. Margarine

Filling: Mix all together:

100 gm. Instant custard powder
200 gm. cold milk
100 gm. Lemon topping Jam

Method:

(1) Mix all the ingredients together into a big mixer except margarine and beat till it becomes a dough , about 10 mins.
(2) Add in margarine and continue beating for another 5 mins. till elastic and smooth.
(3) Remove dough from mixer and roll into a round ball. Rest for 45 mins.
(4) After 45 mins, weigh and scale into 60 gm. round balls and let it rest for another 10 mins.
(5) Roll out the round balls, scoop in one Tablespoon of lemon filling and seal tightly at the base.
(6) Arrange buns onto a baking tray and let it rest for about 40 mins or doubled in size.
(7) Glaze buns with beaten egg and pipe some lemon filling on top.
(8) Bake buns at 190c for about 10 mins. or till golden brown.
(9) Remove from oven and cool on a wire rack.

Chocolate Chips Cream Cheese Muffins



Ingredients:80 gm. Sugar
2 large eggs

Sifted Together:180 gm. cake flour
1 tsp. baking powder
1/4 tsp. salt

60 gm. fresh milk
70 gm. melted butter

Mix all the fillings together:

100 gm. Cream cheese - softened
1 1/2 Tbsp. caster sugar

Some chocolate chips for sprinkling

Method:

(1) Whisk eggs and caster sugar till light and fluffy.
(2) Add in fresh milk and melted butter into whisked eggs and lightly mix it.
(3) Pour in sifted flour ingredients and mix till well mixed.
(4) Pour batter into paper cups and then scoop a teaspoon of cream cheese mixture on top and then sprinkle top with some chocolate chips.
(5) Bake at 180C for about 20 min.s or till golden brown.
(6) Remove from oven and cool on wire rack.

Layered Cakes

These are some of the cakes I baked from the book "Layered Cakes" by Vickie Chieng.

Coconut Milky Yam cheese Layered Cakes


Rainbow Colours Cheese Layered Cake


Kek Putra Putri


Cheese Rainbow Grid Layered Cake


Creamy cheese Yam Layered Cake

Wednesday, October 25, 2006

Gula Melaka Green Beans Pudding




Ingredients A:

50 gm. gm. green beans
100 gm. water from drained boiled green beans

Ingredients B:

120 gm. Gula Melaka / palm sugar
80 gm. water
1/8 tsp. salt
3 blades of pandan leaves

Ingredients C:

1 egg
250 gm. water
150 gm. thick coconut milk or evaporated milk
40 gm. cornflour
2 tsp. agar agar powder

Ingredientsfor coconut layer:

60 gm. sugar
200 gm. water
100 gm. thick coconut milk
2 Tbsp. cornflour
1/2 Tbsp. agar agar powder
1/8 tsp. salt

Method:

(1) Soak green beans and boil with some water till soft. Sieve the beans.
(2) Weigh the 100 gm. of the green beans water and blend until fine.
(3) Boil ingredients (B) till sugar dissolves and then discard pandan leaves.
Leave to cool.
(4) Mix all the ingredients (C) together and then add in the pureed green beans and mix thoroughly.
(5) Pour into a pot and cook over medium heat until boiling.
(6) Pour green beans mixture into a agar agar mould and leave it to set.
(7) Mix all the ingredients of the coconut layer together and stir till smooth.
(8) Pour into a pot and cook till boiled and then pour on top of the 3/4 set green beans pudding.
(9) Leave it in the refrigerator to chill before serving

Pictures of agar-agar / Jellies

Fantasy Seascape Jelly


3 colour Jelly


Rosy Posy Jelly


Nutty Milk Pudding


Dora the Explorer

Tuesday, October 24, 2006

Coconut Gelato

This is a quick method for making gelato...no ice-cream maker involved.



Ingredients:

3 egg yolks
100 gm. sugar
1 tsp. vanilla essence
250 ml. coconut milk (can use thick fresh coconut milk) - If you have Coco Lopez, it's even better

250 gm. Non dairy whipping cream

Method:

(1) Whisk egg yolks and sugar till white and creamy.
(2) Double boil the egg yolk mixture and stir constantly. Pour in coconut milk and continue stirring until coconut is hot but not boiling.
(3) Remove coconut milk mixture from heaat and set aside to cool.
(4) Whisk non dairy whipping cream till fluffy and fold in the cooled coconut milk.
(5) Pour into container and freeze overnight or until firm.

Note: Can add in some cream style cream corn.

Hari Raya Cake for children in Grace Haven

BASKET OF LOVE

Selamat Hari Raya to all the children of the world. Today I baked this "Basket of Love" for the children in Grace Haven. When I arrived, some children were sweeping and arranging the tables, getting ready for the party. Such a warm reception...and hopefully the children enjoy themselves. While others have their parents with them, these kids were lonely without them...haiz...hope this "Basket of Love" does cheer them up.


Saturday, October 21, 2006

Coffee Swiss Roll



Ingredients:

5 nos. eggs
90 gm. castor sugar
1 Tbsp. instant coffee (Nescafe) mix with 1 Tbsp. hot water
100 gm. Plain flour
60 gm. melted butter or cornoil

120 gm. Butter cream
1 Tbsp. instant coffee powder mix with 1 Tbsp. hot water
80 gm. chopped roasted walnuts

Method:

(1) Whisk eggs and sugar together till light and fluffy.
(2) Add in coffee mixture and gently fold in sifted plain flour, add in melted butter and mix well until combined.
(3) Pour into a rectangular tray of 10" x 14" and bake at 200C for about 8 - 10 mins.
(4) Remove from oven and leave on wire rack to cool completly.
(5) Mix butter cream with cofee mixture.
(6) Turn sponge cake onto a piece of greaseproof paper, spread coffee butter cream on top and then sprinkle chopped roasted walnuts on top (leave some walnuts for decoration - optional).
(7) Roll gently from the wide end into a swiss roll using paper as a guide to lift cake.
(8) Put into the refrigerator to let it set before slicing.

Friday, October 20, 2006

Pictures of Swiss Rolls baked by me:::

Opera swiss roll


Chocolate sugar roll


chocolate swiss roll


Banji roll


Pistachio swiss roll

Cream Cheese & Mixed Fruit Butter cake



Ingredients:

125 gm. Butter
125 gm. cream cheese
185 castor sugar
3 eggs (size B)
200 gm. Cake flour ) sifted together
1 tsp. baking powder )

150 gm. Mixed fruits - soaked overnight with 2 Tbsp. Rum/brandy/Kirsch
50 gm. Chopped walnuts
5 nos. green Cherries - diced

Method:

(1) Cream butter, cream cheese and sugar together till creamy.
(2) Add in eggs one at a time, beat well after each addition to prevent curdling.
(3) Mix 2 Tbsp. of the sifted flour with the mixed fruits to prevent the fruits from sinking.
(4) Fold in sifted flour and then add in the mixed fruits, green cherries and walnuts.
(5) Pour mixture into a 7" square tin and bake in preheated oven at 175C for about 45 mins. or until cooked.
(6) Remove from oven and leave to cool on the wire rack.

Thursday, October 19, 2006

Pictures of Mooncakes made by me:

crystal peanut agar agar mooncake



crystal mua chee pandan beanpaste mooncake


Bailey's mint chocolate snow skin mooncake


Gianduia Chocolate liquer snow skin mooncake


machi peanut mooncake

Sweet corn Konnyaku Jelly



Ingredients:

15 gm. Konnyaku Jelly
750 ml. Water
200 ml. coconut milk
150 gm. castor sugar
1 tin cream style sweet corn

Method:

(1) Boil 750 ml. water.
(2) Put the sugar and konnyaku jelly into a mixing bowl and stir till evenly mixed.
(3) When the water is about to boi, pour in the konnyaku jelly mixture and keep stirring until the konnyaku jelly and sugar is dissolved.
(4) Pour in coconut milk and sweet cream and stir till evenly mixed.
(5) Pour mixture into konnyaku jelly mould and let it set.
(6) Chill before serving.

Pictures of Swiss Rolls made by me:::

Papaya Swiss Roll


Sweet Corn Swiss Roll



Coconut swiss roll



Green Pea chiffon roll


Cabbage Swiss Roll

Tuesday, October 17, 2006

Pear Swiss Roll




Ingredients for sponge cake:

3 eggs
60 gm. castor sugar
70 gm. cake flour
40 gm. cornoil
few drops of green colouring
some black sesame seeds for sprinkling onto tray

Ingredients for Pear filling:

60 gm. castor sugar
2 pears (peeled, cored and cubed)
1/2 Tbsp. cornflour
1/2 Tbsp. butter
1/4 tsp. salt
1/4 tsp. nutmeg powder (optional)

100 gm. Butter cream for spreading

Method:

(1) Whisk eggs and sugar till light and fluffy.
(2) Gently fold in flour, green colouring and cornoil and mix thoroughly taking care not to deflate the eggs.
(3) Sprinkle black sesame seeds onto lined tray 10" x 14" (25 cmx 35 cm).
(4) Pour batter onto tray and level it.
(5) Bake at 200C for about 8 - 10 mins.
(6) Remove from oven and cool on wire rack.
(7) For fillings: mix all the ingredients together and cook in a pot over low heat till mixture thickens then set aside to let it cool completely.
(7) When the sponge is completely cooled,lay onto a piece of greaseproof paper, spread butter cream on top and then sprinkle cooked pears on top.
(8) With the help of the greaseproof paper, roll the sponge into a swiss roll.
(9) Chill before slicing.

Pictures of Swiss Rolls made by me:::

Orange Swiss Roll

Pineapple Swiss Roll

Black sesame swiss roll


coconut swiss roll


Green Tea Durian Swiss Roll