Daily Bakes::

Rainbow Mat Agar agar

Rainbow Mat Agar agar

Sable Chocolat

Eggnog cupcakes

Ingredients:

190 gm. Butter
160 gm. sugar
2 eggs
1 tsp. Bailey's coffee or Rum
1/2 tsp. Vanilla Essence
1/2 tsp. almond essence
190 gm. cake flour
1/2 tsp. Baking powder
1/8 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. salt
125 gm. egg nog

Method:

(1) Cream butter and sugar till creamy.
(2) Add in eggs one at a time and beat well after each addition.
(3) Add the bailey's coffee, almond essence and vanilla essence.
(4) In a separate bowl, mix together the flour, baking powder, nutmeg, cinnamon powder and salt.
(5) Add the flour mixture into the butter mixture, alternating with portions of the eggnog. Mix well.
(6) Scoop mixture into prepared paper cups , three quarter way and bake at 180C for about 20 mins. or till skewer inserted comes out clean.
(7) Decorate cupcakes with some fresh cream, some decorations and sieve some cocoa powder over it.

Andacouse Orange Torte

Daily Bakes::

Rainbow Jelly

Orange Mini Olive Biscuits

Cream Horn Bread

Chocolate Malt Cheesecake

Cream horn - Savoury filling

Vegetarian Salted Seaweed Butter Cookies

Ingredients:

250 gm. Butter
75 gm. icing sugar
3/4 tsp. salt (orignal recipe ask for 1 tsp.)
10 gm. blended seaweed (nori) - blend till fine
300 gm. Cornflour
80 gm. plain flour or Hong Kong flour
2 pcs. Nori - cut into small cubes as decoration for the cookies

Method:

(1) beat butter, salt and icing sugar till creamy.
(2) Add in blended seaweed, corn flour and Hong Kong flour and mix into a dough.
(3) Place dough into a piping bag fitted with a star nozzle and pipe onto baking tray.
(4) Place a piece of cut seaweed on top of cookies.
(5) Bake at 150C for about 20 - 25 mins.
(6) Remove from oven and leave to cool before storing into containers

German Cheesecake

Daily Bakes::

Volcanoes

Durian Mousse

Apple Galette

Turkey Buns

Broken Glass Agar-agar

Ping Pi mooncakes

Lavender Ice-cream

Ingredients:

6 gm. Dried Lavender Leaves
3 Tbsp. Coffee-Mate
50 ml. Honey
3 egg yolks
200 ml. UHT milk
250 gm. Non-dairy Whipping Cream

Method:

(1) Boil fresh milk with dried lavender leaves and coffee mate over low heat.
(2) Add in egg yolks and stir continously and off the heat.
(3) Add in honey. Leave it to cool.
(4) Fold in non-dariy whipping cream and pour into any ice-cream container. Put into freezer and let it harden.
(5) Take in out from the freezer, whisk till creamy and then pour into a V-shaped mould and let it harden.
(6) Serve.

Note: This recipe is adapted from the book "Desserts of the Month" by Pancy Seng.
I did not use lavender leaves and coffee-mate, instead I cheated by using Lavender milk powder, used for making bubble-tea.

Mixed Berries Pie

Pumpkin Cheesecake

Chessboard Agar-agar

Durian Cheesecake

Daily Bakes::

Turkey Muffins

Green Pea cookies

Thyme Creme Brulee

Ingredients:

250 gm. Diary Cream
250 gm. Eggnog or Fresh milk
some sprigs of Fresh Thyme
3 egg yolks
3 1/2 Tbsp. Sugar

Method:

(1) Heat up diary cream and milk with fresh tyme until just boil and let it sit for 5 mins.
(2) Whisk egg yolks and sugar lightly with a hand whisk.
(3) Add in warm dairy cream and pour in in a steady stream, stirring all the time.
(4) Sieve mixture and pour into 8 nos. of ramekin bowls. Cover with aluminium foil.
(5) Steam bake at 175C for about 35 mins.
(6) Take it out from the oven then leave to cool, put into refrigerator.
(7) Sprinkle some sugar on top and use a torch to fire the sugar till it turns caramel in colour.
(8) Serve.

Note: Can also use Lavender leaves

Daily Bakes::

Passion Fruit Cheesecake

White Chocolate Passion-fruit Mousse cheesecake

Ping Pi Durian Dodol Mooncake

Daily Bakes::

ABC Agar-agar

Fresh Blueberry Muffins

Durian Dream cupcakes

Lavender Ice-cream

French Doughnuts

These "french doughnuts" are also called "Binet"




Ingredients:

180 gm. water
180 gm. milk
100 gm. butter
1/2 tsp. salt
240 gm. plain flour
60 gm. sugar
1 tsp. vanilla essence
4 nos. eggs

For dusting: 100 gm. very fine sugar + 1 tsp. cinnamon powder

Method:

(1) Boil milk, water, butter and salt together till simmering boil.
(2) Pour in all the flour, take the pan off the heat and stir vigorously till it combines into a dough.
(3) Return dough onto stove and stir till dough leaves the side of the pan.
(4) Pour into a mixing bowl and let it cool till warm till break in the eggs and beat till smooth, adding eggs one at at time.
(5) Add in vanilla essence and put dough into a piping bag fitted with a star nozzle.
(6) Brush some greaseproof paper with shortening and then pipe the dough onto the paper.
(7) Heat oil in a wok and deep-fry doughnuts till golden brown. Take it out and leave it on top of some kitchen towels.
(8) Coat doughnuts with cinnamon sugar

Daily Bakes:

Fruity Grid Jelly

Eggnog almond cupcakes

Durian Creme cheesecake

Durian Hazelnut cupcakes

Fruit Tartlets

Thyme Creme Brulee

Aunty 25 pie tee

Pure Hong Kong Style Bobo Chacha Dessert

Ingredients:

100 gm. Yam - cut into cubes and steam till cooked
30 gm. Kidney Beans
30 gm. Red beans
30 gm. White Bean
30 gm. White wheat (Bubur Terigu)
20 gm. Sago
150 gm. Sugar
100 gm. Thick coconut milk
60 gm. Evaporated milk
1500 ml. Water
Pandan leaves

Method:

(1) Cut yam into pieces and steam until cooked. Set aside.
(2) Put sago into boiling water and boil about 5 mins., off flame let it aside for 10 mins, covered. Then pour into a sieve and set aside.
(3) Clean red beans, kidney beans, white wheat and white beans together, add water and boil until soft.
(4) Add in yam cubes, sago , sugar and pandan leaves and boil again.
(5) Pour in coconut milk and evaporated milk and stir well.
(6) Serve hot.