Sunday, July 30, 2006

Marble Dot Roll


4 eggs
250 gm. optima flour
60 ml. water
1 tsp. ovalette
1 tsp. vanilla essence
60 ml. cornoil
1 - 2 tsp. chocolate emulco / paste
Some Orange jam


(1) Beat all the above ingredients in a mixing bowl except cornoil till fluffy.
(2) Fold in corn oil and mix thoroughly.
(3) Scoop out about 100 gm. of batter and mix with chocolate emulco.
Put chocolate batter into a piping bag.
(4) Pour the white batter into a rectangular tray - 10" x 14" and level it.
(5) Pipe the chocolate batter onto the white batter and bake at 200C for about 12 mins.
(6) Leave it to cool, spread orange jam on swiss roll and roll up.
(7) Chill in the fridge before slicing.

Durian Tiramisu

Sponge Fingers:

4 eggs - separated
100 gm. castor sugar - divided into 2 parts
100 gm. plain flour

icing sugar for dusting

Method for sponge fingers:

(1) Whip egg yolks with half of the sugar until thick.
(2) In another mixing bowl, whisk egg white with the remaining sugar into a stiff meringue. Fold flour into the egg yolks.
(3) Pipe out the sponge fingers onto trays and dust with icing sugar.
(4) Bake at 190C for about 10 mins.

Chocolate sponge:

4 eggs
250 gm. Chocolate optima sponge mix
1 tsp. ovalette
70 ml. water
70 ml. cornoil

Method for chocolate sponge:

(1) Beat all the above ingredients together until thick except cornoil.
(2) Fold in cornoil and pour into a 9" sq. tray.
(3) Bake at 180C for about 40 mins or till cooked.

Durian Mousse:

250 gm. mascarpone cheese
500 gm. Durian Puree (warm up over stove)
300 gm. Non-dairy Whip cream
4 sheets of gelatine (soak in icy cold water for 5 mins.)


(1) Cook durian puree over stove until warm.
(2) Double boil the gelatine and pour into durian puree. Leave to cool.
(3) Mix mascarpone cheese with the durian puree and fold in the whipped cream.

Chocolate topping:

80 gm. fresh cream
80 gm. chopped chocolate

Method of assembling:

(1) Lay sponge fingers at the side of a 9" square cake ring.
(2) Place a layer of chocolate sponge cake at the base. For better flavour, brush with some chocolate liquer and water mixture (optional).
(3) Pour 1/3 of durian mousse on top of sponge cake.
(4) Lay a layer of sponge finger on top and then pour another 1/3 of durian mousse on top and then lay another layer of sponge fingers.
(5) Pour all the balance durian mousse on top and put into the fridge to chill till set.
(6) Pour chocolate topping on top and let it set in the fridge.
(7) Serve chilled.

Saturday, July 29, 2006

Kiwi Fruit Bread

Ingredients for bread dough:

300 gm. Bread flour
1/2 tsp. salt
2 Tbsp. Milk powder
40 gm. castor sugar
1 1/2 tsp. Instant Yeast

120 ml. water
60 gm. Kiwi Jam
55 gm. margarine

For topping:

1 beaten egg
some Kiwi Jam
some desiccated coconut


(1) Put all the ingredients except margarine into the mixer and blend till combined for about 8 mins.
(2) Put in the margarine and beat for another 5 mins. and beat till dough is smooth and elastic.
(3) Leave dough to proof for about 45 mins.
(4) Divide dough into small balls of about 50 gm. and let it rest for 10 mins.
(5) Roll the round balls into long strips and lay side by side and let it proof for another 45 mins. or double in size.
(6) Brush with egg glaze, sprinkle desiccated coconut on top and pipe 3 lines of kiwi jam over it.
(7) Bake in preheated oven of 190C for about 10 mins. or till golden.
(8) Remove and cool on wire rack.

Friday, July 28, 2006

Cheese & Chive Scones


230 gm. Self raising flour
1 tsp. Mustard
1/2 tsp. Pepper
1/2 tsp. salt
100 gm. "Kiri" herbal-garlic cheese (soft cheese)
2 - 3 Tbsp. chopped English chives plus extra for garnishing
100 ml. fresh milk
60 gm. cheddar cheese - grated for spinkling


(1) Sift the flour, mustard, pepper and salt into a large mixing bowl.
(2) Add the kiri herbal cheese and stir together until well blended, then stir in the chopped chives.
(3) Make a well in the centre of the ingredients and gradually pour in the milk, stirring as you pour, bringing them together to form a soft dough.
(4) Turn dough onto a floured surface and knead lightl. Roll out to a thickness of 2 cm and cut out with a 2" or 5 cm round pastry cutter. Transfer to a baking tray.
(5) Brush the scones with milk and sprinkle some grated cheese on top.
(6) Bake at 200C for 15-20 mins. until risen and golden.
(7) Remove from oven and cool on wire rack.
(8) Garnish with some chives and serve warm.

Moccachino Slices


220 gm. dark brown sugar
100 gm. Butter
2 eggs
4 Tbsp Hot water mix with 1 Tbsp. Nescafe
2 tsp. Baking Powder
120 gm. plain flour

For The Topping:

150 gm. Sour Cream
150 gm. white chocolate - broken into chunks
2 Tbsp. castor sugar
cocoa powder to sprinkle on top


(1) Melt butter in a pan, stir in the sugar and mix until well combined.
Then take off from the heaet and stir in eggs and coffee mixture. Let it cool slightly.
(2) Stir in the flour and baking powder until well mixed.
(3) Pour into a 7" sq. tray and bake in the oven at 180C for about 30 mins. Remove from oven and leave to cool, then remove from the tin.
(4) Melt together the sour cream, white chocolate and sugar in a small bowl set over a pan of simmering water. Stir well and then leave to cool for about 15 mins.
(5) Spread the sour cream mixture on top of the moccachino slice. Put into the fridge to let it set for awhile then sprinkle cocoa powder over it.
(6) Cut into squares or rectangles and serve with a cup of mocca.

Thursday, July 27, 2006

Ginger cheese cup cake


60 gm. chocolate colour ginger biscuits or Khong Guan chocolate biscuits
20 gm. crystalized ginger - chopped finely

300 gm. cream cheese - room temperature
110 gm. sugar
20 gm. crystalized ginger - chopped
50 ml. dairy whipping cream
2 Tbsp. Lemon Juice (if you don't like too sour, cut down to 1 1/2 Tbsp.)
1 Lemon Zest
65 gm. eggs

Topping: Grated chocolate


(1) Blend ginger cookies with crystalised ginger until fine and sprinkle into 12-hole muffin pan lined with paper cups. Use a tea spoon to press it down and level it.
(2) Beat cream cheese, sugar and crystalised ginger in a mixing bowl for a few mins.
(3) Add in lemon zest,lemon juice and beaten eggs and mix well. Mix till a smooth batter is achieved.
(4) Scoop mixture into the prepared paper cups and level surface with a spoon.
(5) Bake in a preheated oven of 175C for about 30 mins or until just set.

Leave in the oven with the oven door slightly ajar for about 5 mins. before removing from oven. Use a sharp knife to loosen the edge and lift it up. Cheese cake will be wobbly when hot and leave it to cool to let it set. Chill in the fridge.
When cooled, grated some chocolate on top and serve.

Wednesday, July 26, 2006

Opera Swiss Roll

Almond Sponge cake:

30 gm. Plain flour
gm. icing sugar
100 gm. Ground Almond
3 nos. medium size eggs
30 gm. melted butter

120 gm. egg white )
40 gm. castor sugar ) beat till thick


100 gm. cooking chocolate (chopped)
80 gm. Dairy whip cream
20 gm. butter

Coffee Butter Cream:

80 sugar + 25 gm. water
60 gm. egg white
220 gm. chilled Butter
40 gm. shortening (Crisco)
1 - 2 tsp. Coffee Paste ( 1-2 tsp is up to your preference)
1 - 2 tsp. Kahlua or Tia Maria

Coffee syrup for brushing sponge:

60 gm. hot water + 20 gm. sugar - stir to dissolve sugar
1 Tbsp. Kahlua (coffee liquer)


(1) To make sponge: Beat the 3 eggs lightly into a mixing bowl, add in the rest of the ingredients and mix till smooth.
(2) Beat egg white with sugar until fluffy and then fold into the egg yolk mixture.
(3) Pour into a swiss roll measuring 10" x 14" and bake at 190C for about 15 mins. or till cooked.
(4) Remove from oven and leave it to cool.

To make ganache: Mix all the ingredients and microwave or double boil it.

To make buttercream:
(1) Boil the sugar with water until mixture thickens and while boiling, beat the egg white till frothy and pour in the sugar syrup and beat till mixture cools down.
(2) Add in the chilled butter and shortening and beat till fluffy.
(3) Add in coffee paste and kahlua.
note: You might not use the whole recipe (butter cream) for this swiss roll. Keep the balance in the fridge and you can use it to decorate other cakes. If I make the recipe lesser, it's very hard to beat up the egg white. You can also double up the recipe and keep this butter cream for creaming all your cakes. According to tt, it's called "French Cream", if I'm not mistaken.

To assemble:

(1) Brush the cooled swiss roll with the coffee sugar syrup.
(2) Spread some coffee butter cream on top and level it.
(3) Spread some ganache on top and roll it up into a swiss roll. Refrigerate till set.
(4) Pour balance ganache on top and let it set.
(5) Slice into serving pieces and pipe the "opera" on top.

Monday, July 24, 2006

Tri Colour Parsley Bread

Sponge Dough:

2 tsp. instant Yeast
2 Tbsp. Water
300 gm. Bread flour
175 ml. cold water


200 gm. Bread flour
1/2 tsp. Bread improver
40 gm. sugar
1 1/2 tsp. Salt
30 gm. Milk Powder
100 gm. Dairy whip cream
30 gm. shortening
50 gm. chopped English parsley or Italian parsley
Colouring: green, orange colouring
Orange paste/emulco


(1) For sponge dough: mix instant yeast with water and let it rest for 10 mins. until it turns frothy.
(2) Add remaining ingredients and knead to form a dough. Let it rest for 2 - 3 hours.
(3) After fermenting the sponge dough, add in sugar, salt and some whip cream and mix it well till blended. Pour in balance whip cream and continue mixing.
(4) Add the bread flour, milk powder and the rest of remaining ingredients (add shortening last) and knead into a smooth and elastic dough.
(5) Divide the dough into 3 portions and add green colouring and chopped parsley into one portion, add a drop of orange paste into another portion and leave one plain.
(6) Knead the colouring into the dough till well mixed.
(7) Round into round balls and let it rest for 10 mins.
(8) Roll out the dough into a rectangular shape and stack up on top of one another.
(9) Roll into a long swiss roll and cut into 4 pieces and put into a loaf pan (H28cm x W11.5 cm X H11.5cm).
(10) Let it prove for 45 mins. or till it fills 80% of the loaf pan. Cover with lid.
(11) Bake at 200C for 35 mins. Remove it immediately from the tin when baked.

Sweet Potato Cake

Ingredients for fermented dough:

250 gm. Hong Kong flour
1 tsp. Double-Action Baking Powder
2 1/2 tsp. instant Yeast
65 gm. castor sugar
30 gm. Shortening
125 ml. water


All the fermented dough
250 gm. Hong Kong flour
200 gm. orange colour sweet potato - steamed and mash until fine
200 gm. castor sugar
2 1/2 tsp. double action Baking Powder
3 Tbsp. Water
2 nos. eggs - beaten lightly


(1) Mix fermented dough ingredients together and knead into a smooth dough. Cover and leave for 3 hours.
(2) Mix dough ingredients and knead evenly until sugar melts. If batter is too lumpy, sieve it.
(3) Arrange paper cups into moulds and fill with batter to 3/4 of the mould.
(4) Steam for 15 mins. over high heat.


Madeleines have a dry taste and it taste better when dipped into a glass of lemon-flavoured tea.


4 eggs (medium size)
200 gm. castor sugar
grated zest of 1 lemon
grated zest of 1 orange
225 gm. plain flour
185 gm. unsalted butter - melted and cooled


(1) Whisk eggs and sugar until creamy. Add the lemon and orange zest.
(2) Fold in flour and melted butter.
(3) Refrigerate the batter for one hour.
(4) Butter the madeleine moulds and spoon in the batter to fill 3/4 of each mould.
(5) Bake at 190C for about 12 - 15 mins. or until golden brown.
(6) Remove as soon as the madeleines are baked and cooled on a wire rack.

Longan with Sweet Potato Bread


400 gm. Bread Flour
11 gm. Instant Yeast
75 gm. Brown Sugar
1 1/2 Tbsp. Sesasme seeds
1 tsp. bread improver
1/2 tsp. salt
40 gm. Butter
100 gm. dried longan
100 ml. longan water
100 ml. fresh milk
150 gm. cooked sweet potato puree (orange colour)
50 gm. sunflower seeds - for sprinkling on top of bread
Egg glaze


(1) Soak the logan in water for about 15 mins. Remove and drain well. Keep the water and weigh 100 gm. and put aside.
(2) Put all the dry ingredients into the mixer and mix well with low speed.
(3) Pour in longan water and milk gradually till it becomes a dough and beat for about 5 mins.
(4) Add in sweet potato puree and let it beat for another 5 mins. Add in butter and let it beat for another 5 mins. until it becomes a smooth dough.
(5) Rest for 45 mins. and then divide dough into 2 equal portions. Rest for 10 mins.
(6) Roll out the dough into a cylindrical shape, place 1/2 of the longan on top and roll up into a swiss roll. Cut into half and roll into a long strip and plait the 2 strips together and place into a loaf pan. (Recipe yields 2 nos. of loaf pan).
(7) Rest the dough for about 45 mins.
(8) Glaze the top with beaten egg and sprinkle sunflower seeds on top.
(9) Bake in preheated oven at 180C for about 25 mins. or till cooked.

Saturday, July 22, 2006

Steamed Yam Cake


220 gm. Rice flour
300 gm. Yam - cut into cubes
30 gm. Wheat Starch
20 gm. Tapioca flour
2 tsp. 5-spice powder
850 ml. water (divide into 2 portions of 425 ml. each)
5 shallots - sliced

30 gm. chinese sausage - lap cheong - diced
60 gm. roasted pork -siew yok - diced
50 gm. Dried shrimps - soaked then chopped coarsely
4 nos. mushrooms -soaked and diced
2 Tbsp. cooking oil
1 Tbsp. cooking oil - put into boiling water


1 1/2 tsp. salt
1 tsp. Vetsin
1 tsp. sugar
1 tsp. sesame oil


(1) Fry yam with 2 Tbsp. oil and toss with 5-spice powder, leave aside.
(2) Fry the shallots until fragrant, add in dried shrimps and fry till dried shrimps starts to jump then add in chinese sausage, roasted pork and mushrooms . Dish up and leave aside.
(3) Mix the rice flour, wheat starch and tapioca flour with 400 ml. water. Add in seasoning and stir.
(4) In a wok, boil the 400 gm. water till boiling. Add in 1 Tbsp. cooking oil. Off the heat, pour in the rice flour mixture and stir till mixture thickens. On the the heat again and cook over low heat till mixture thickens, pour in 2/3 of the dried shrimp mixture and stir till well-mixed.
(5) Pour into an 8" oiled square tray and level the top.
(6) Steam for about 45 mins.
(7) Sprinkle the balance 1/3 of the dried shrimps mixture on top and steam for another 5 mins.
(8) Leave to cool before slicing.
(9) Sprinkle chillies, fried shallot and spring onion on top and serve with chillie sauce.

Monday, July 17, 2006

Strawberry Buttermilk Cake


250 gm. Cake flour
2 tsp. Baking Powder
1/2 tsp. salt
125 gm. Butter
125 gm. fine sugar
1 large Egg
120 gm. Buttermilk
2 cups Strawberries - diced
1 tsp. Strawberry emulco

Almond Crumb Topping:

85 gm. Plain flour
75 gm. brown sugar
1/3 cup almond nibs
1/2 tsp. cinnamon powder
60 gm. cold butter

For almond crumb topping, mix all the ingredients together. Used for sprinkling on top of cake. Set aside in the fridge.


(1) Cream butter and sugar till creamy.
(2) Add in egg and beat till creamy.
(3) Add some flour (from the 250 gm.) into the diced strawberries to prevent it from sinking to the bottom.
(4) Pour in buttermilk alternating with flour and mix till smooth.
(5) Pour into an 8" square tin, sprinkle almond crumb on top.
(6) Bake at 180C for about 45 mins. or till cooked.
(7) Remove from oven and cool on wire rack.

Sunday, July 16, 2006

Apple and Strawberry Pie

Ingredients for Pastry:

300 gm. Plain flour
150 gm. icing sugar
1 tsp. Baking Powder
180 gm. Butter- chilled
1 1/2 egg
1 tsp. vanilla essence

600 gm. Green apples - peeled, cored and sliced
55 gm. castor sugar
1/2 tsp. Cinnamon powder
500 gm. strawberries - cut into cubes
1 Tbsp. corn flour - add some water to dilute it.

Method for cooking apples:
(1) Cook apples and sugar over low heat for about 15 mins. or until apples turns soft.
(2) Add in strawberries and cinnamon powder, stir for awhile.
(3) Add in cornflour mixture to thicken mixture. Leave it to cool.


(1) Combine the flour, icing sugar, baking powder and chilled butter into a food processor and process until the mixture resembles breadcrumbs.
(2) Add in beaten egg and vanilla essence. Process till mixture becomes a dough. Chill the dough in the fridge for 15 mins.
(3) Divide the dough into 2 portions.
(4) Take one portion , roll out on a lightly floured table and place it into a 24 cm loose-bottom tart pan.
(5) Scoop the strawberry and apple fillings into prepared pastry.
(6) Roll the remaining pastry and place on top of the filling.
(7) Brush with egg glaze and decorate top with remaining pastry (decorate as desired).
(8) Bake at 180C for 35 mins. or till pastry turns golden in colour.
(9) Remove from oven and let it cool and chilled before slicing.

Saturday, July 15, 2006

Pooh Bear Family Cookies


200 gm. Butter
130 gm. brown sugar
1 small egg
1 tsp. vanilla essence
1 tsp. coffee emulco
a pinch of salt
1/2 tsp. Emplex

250 gm. Plain flour
50 gm. Custard Powder
60 gm. Ground almond


(1) Cream butter and sugar till creamy.
(2) Add in egg, vanilla essence, emplex and salt. Cream till well mixed.
(3) Pour in flour, custard powder and ground almond and mix into a dough.
(4) Roll the dough between two plastic sheets and use the pooh bear cutter to cut out the cookies. Decorate as you wish and bake at 175C for about 15 mins. or till cooked.

Strawberry Jam and Hazelnut cake

I got this recipe from the Yum Yum magazine.

Sponge cake ingredients:

175 gm. Optima sponge mix
4 nos. eggs
30 gm. ground hazelnut
1/2 tsp. Ovalette
50 gm. cornoil

Hazelnut Paste:
For hazelnut mixture, mix them all together. If the mixture is not spreadable, add in some more eggs. Mix until you can spread with a palette knife.

200 gm. Ground hazelnut
40 gm. caster sugar
3 nos. eggs
1 tsp. Vanilla Essence
2 - 3 Tbsp. Rum (optional)

Some strawberry jam

Method for sponge:

(1) Beat all the ingredients together except cornoil until thick.
(2) Fold in corn oil and pour into an 8" round tray.
(3) Bake at 180C for about 45 mins.
(4) Remove from oven and leave onto wire rack to cool.
(5) Slice cake into 3 layers.
(6) Spread strawberry jam on each layer of the sponge cake and stack them together.
(7) Spread hazelnut paste onto the whole cake and then pipe lines on top alternating with the strawberry jam.
(8) Put the whole creamed cake into an oven and bake at 175C for about 15 to 20 mins. Cool before slicing.

P/s. I piped the strawberry jam and bake together with the hazelnut paste to give it a stiffer texture so that when you slice the cake, it's not so runny. I have made some slight changes to the recipe to suit my preference.

Friday, July 14, 2006

Chocolate Peppermint Cheesecake

Yvette, I know what you mean....peppermint lover

Ingredients for sponge:-

4 nos. eggs
250 gm. Optima flour
70 ml. water
1 tsp. ovalette
1 tsp. Vanilla essence
70 ml. corn oil


(1) Beat the eggs, optima flour, water and ovalette together till fluffy.
(2) Add in vanilla essence and then fold in the corn oil.
(3) Divide the batter into 2 portions. Leave one plain and the other portion, add in some green colouring.
(4) Pour into 9" round cake tin separately and bake at 180C for about 35 mins. or till cooked.
(5) Remove from oven and leave to cool.

Note: You can also use both slices of cake as plain or both as green.

Cheese filling:

250 gm. Cream Cheese
50 gm. fine sugar
1 1/2 tsp. Peppermint essence
100 gm. Dairy Whip Cream
250 gm. Non-Dairy Whip cream
1 tsp. chocolate paste/emulco
15 gm. gelatine powder + 70 gm. water (soak to let it bloom)
80 gm. Raisins or sultanas (chopped)
50 gm. Pailette Feuillitine or cornflakes (crushed)

Ingredients for Ganache:

120 gm. Chocolate - chopped
80 gm. Dairy whip cream
10 gm. softened butter

Mix both together and double boil till mixture thickens.

Method for cream cheese filling:

(1) Cream cream cheese with sugar for about 5 mins. then add in Non Dairy whip cream and whisk until soft peak is achieved.
(2) Pour in Dairy whip cream and then the chocolate emulco.
(3) Pour in melted gelatine mixture and the peppermint essence.
(4) Lastly add in the raisins and cornflakes, stir till well mixed.
(5) Place a layer of sponge cake into a cake ring and pour in half of the cream cheese filling.
(6) Then top up with the other piece of sponge cake and pour the balance of cream cheese on top. Set in the fridge till the cream cheese fillings is set.
(7) Pour ganache on top and put into the fridge again to let it set.
(8) Decorate as desired and serve.

Chocolate Cheese Cup cake

Ginny, your request for this cup cake.

Ingredients (A):

100 gm. Margarine
100 gm. Butter
230 gm. sugar

Ingredients (B):

270 gm. Plain flour
25 gm. Cocoa powder
1 1/2 tsp. Baking powder
1/2 tsp. Baking Soda
100 gm. Cheddar Cheese - grated

Ingredients (C):
1 tsp. Coffee Emulco
4 nos. eggs
200 gm. fresh Milk


(1) Cream (A) until creamy.
(2) Add in (B) and continue creamy till light and smooth.
(3) Add in (C) slowly and beat until creamy and thoroughly mixed.
(4) Pour into muffin pan lined with paper cups.
(5) Bake at 190C for about 25 mins. or until cooked.

Note: Pls. note that when you take out the cup cake from the oven, the cup cakes are a bit soft but when it's cooled, it will set nicely.

Note: Pls do not use Large eggs, use medium eggs of about 60 gm. each.

Jammy Dodgers

sinner, your request for this cookie...

200 gm. Butter
180 gm. fine sugar
30 gm. beaten egg
300 gm. plain flour
120 gm. Ground Almond
1 tsp. Grated Lemon Zest

6 Tbsp. Strawberry Jam + 2 tsp. Lemon juice


(1) Cream butter and sugar till creamy.
(2) Add in beaten egg.
(3) Add in plain flour, ground almond and lemon zest. Knead into a pliable dough.
(4) Wrap dough in plastic wrap and keep in the refrigerator for about 15 to 20 mins.
(5) Roll Dough between 2 plastic sheets, use a fluted cutter to cut the cookies. Pair them up. 1 with hole and the other without a hole. (Use a small cookie cutter to cut out the hole, can use your piping nozzle).
(6) Bake at 170C for about 10- 15 mins.
(7) Transfer to wire rack to cool.
(8) Place jam and lemon juice in a samll saucepan and cook over low heat for about 2 mins. to make it abit runny. Spread onto the cookie without hole and then top up with the cookie with a hole.
(9) Serve it over a cup of Lipton tea.

Thursday, July 13, 2006

Sago and peach jelly

Mixture A:

80 ml. Water
30 gm. sugar
1/4 tsp. agar agar powder
1 blade pandan leaf

Mixture (B):
50 gm. sago - wash and soak sago for 10 mins. Then put into a pot of boiling water. Cook till it turns transparent. Drain into a sieve and wash it over a running tap to remove the excess starch. Let it stand in the sieve for 10 mins then add a drop of pink colouring and mix thoroughly.

Mixture C:
2 - 3 pieces of peaches - sliced
2 peaches - blend

Mixture D:
1 1/4 Tbsp. of Agar-agar powder
110 gm. castor sugar
600 ml. water
130 gm. mashed peaches
220 gm. Dairy whip cream


(1) Boil Mixture (A) till sugar dissolves. Remove pandan leaf. Pour half portion of the agar agar into a round tube pan. Arrange sliced peaches at the base of the tube pan and let it set a little (half set) then pour in the balance agar-agar mixture.
(2) Sprinkle the cooked pink sago onto the agar agar mixture. Let it half-set.
(3) Boil ingredients (D) together except the mashed peaches. When the sugar dissolves and the mixtures turns transparent, add in the mashed peaches, stir well.
(4) Off the heat, pour in the dairy cream and stir till thoroughly mixed. Turn on the heat and cook for another 3 mins.
(5) Pour the dairy cream agar agar mixture onto the pink sago agar agar slowly till mixture finish.
(6) Cool the agar agar and then place in the fridge to chill.
(7) Serve chilled.

Japanese Sushi Cake

This recipe makes 2 rolls.

Ingredients for Swiss roll:

4 nos. Large egg yolks
2 gm. salt
50 gm. Cornoil
50 gm. fresh milk
80 gm. flour
15 gm. cornflour
1/2 tsp. Baking powder

4 nos. Large Egg white
100 gm. sugar
1/2 tsp. Cream of tartar

Method for making swiss rolls:

(1) Mix the egg yolk ingredients together and stir until smooth.
(2) Whisk egg white with cream of tartar for a while then pour in sugar gradually and whisk till stiff.
(3) Fold (1) and (2) together and pour into a swiss roll pan to bake at 180C for about 12 mins.

To assemble, you need:

Mayonnaise, Zuchinni, Carrot, Scramble eggs, crab stick and Nori (Japanese seaweed)

(1) Cut the swiss roll into half.
(2) Spread mayonnaise onto swiss roll.
(3) Place zuchinni, carrot, crab stick and eggs at the edge of the swiss roll and roll it up. Chill in the fridge for 15 mins.
(4) Spread some mayonnaise on the swiss roll and cover it with Nori.
(5) Chill in the fridge before slicing. Serve.

Note: If you have a rectangular pan, beat eggs with some bonito and water and make the egg roll and in the end, you get a rectangular egg omelette. Slice it into strips.

Steamed Coconut Blossom

Don, for you....

Yaha just reminded me about this malay lady called Intan (her actual name is Zaleha) who lives in Bedok. I learnt this steamed coconut blossom from her when I was a young lady, about 26 years ago. How time flies...sigh!!! This recipe was kept for decades and it's time to let go...


3 nos. cold eggs
250 gm. sugar
10 ozs. (about 280 to 300 gm.) Softasilk flour or any superfine flour (Hong Kong flour)
2 1/2 tsp. baking powder
1 Tbsp. ovalette
130 gm. (5 ozs.) coconut cream (can buy the box coconut milk e.g. Kara)
30 gm. pandan juice (blend about 6 pandan leaves)
1 tsp. pandan paste


(1) Beat all the ingredients together until thick and fluffy.
(2) Scoop 1 Tbsp. of batter into madeleine mould (lined with paper cup), top up with 1 tbsp. of coconut filling and then another 1 Tbsp. of batter.
(3) Steam over high heat for 15 mins.

Coconut fillings:

250 gm. grated coconut
30 gm. castor sugar
100 gm. gula melaka
60 gm. water
1 tsp. cornflour
2 pcs. pandan leaves - cut into small pieces


(1) Cook sugar, gula melaka and water in a wok till sugar melts.
(2) Add in grated coconut and pandan leaves and fry till dry.
(3) Sprinkle cornflour on top and stir till well mixed.
(4) Cool before using.

Tuesday, July 11, 2006

Banana Cheese Roll

Alannia, post this for you. From Alex Goh's "Fantastic Cheesecake" which is a good buy.

Made a slight change only.
Sponge cake:

(A) 3 Egg yolks
15 gm. Sugar

(B) 3 Egg Whites
(C) 80 gm. sugar
(D) 70 gm. flour
(E) 40 gm. melted butter or Cornoil


250 gm. Cream cheese
50 gm. sugar
80 gm. melted chocolate
2 tbsp. Orange Juice
250 gm. Whip Topping (I cut down the whip cream - original is 300 gm)
3 to 4 Bananas - sliced
Some Lemon Juice

Method for the cake:

(1) Whisk egg yolks with sugar till fluffy.
(2) Whisk (B) until soft peak then gradually pour in sugar and whip till stiff.
(3) Mix the egg yolk mixture with the egg white mixture and then fold in the flour lightly.
(4) Fold in melted butter.
(5) Put the mixture into a piping bag fitted with a plain nozzle and pipe out a 10-cm round cake onto the lined pan.
(6) Bake at 200C for about 10 mins or till light brown.
(7) Remove cake from oven and let it cool on the wire rack.


(1) Beat the cream cheese and sugar until smooth. Pour in melted chocolate and orange juice until well mixed.
(2) Fold in whipped cream and mix well.
(3) Slice the bananas and mix into the bananas.
(4) Apply some filling onto the cake (this will help to stick the bananas in place), place the banana slices in front and pipe the cream cheese filling over the bananas.
Then fold into a half-moon shape and dust icing sugar on top.
(5) Serve chilled.

Banana Cake


180 gm. Butter
180 gm. Fine sugar
2 nos. Extra large Eggs - beaten lightly
250 gm. Cake flour
1 tsp. baking powder
1/2 tsp. Bicarbonate of Soda
220 gm. Bananas - mashed
50 gm. Dairy whip cream (can substitute with evaporated milk)
1/2 tsp. Banana essence
2 bananas - slice


(1) Cream butter and sugar till light and creamy.
(2) Pour in eggs gradually and beat till creamy.
(3) Add in whip cream, mashed bananas and banana essence and mix well.
(4) Add in cake flour, baking powder and bicarbonate of soda and beat for a while only.
(5) Pour into an 8" round tray, and arrange sliced bananas on top.
(6) Bake at 175C for about 50 to 60 mins. or until cooked.

Mooncake Golden Syrup

I normally make my mooncake syrup and keep it for at least 10 months to 1 year before I use it for making mooncakes. When it mellows, the skin is more fragrant, colour is nicer and most importantly, easier to handle.


1000 gm. sugar
600 gm. Hot water
2 slices Lemon

200 gm. coarse sugar
50 gm. water


(1) Into wok, add water and coarse sugar and cook over medium heat.
*2) Into saucepan, boil 600 gm. water.
(3) When sugar in wok turns caramel in colour, swirl the wok but do not stir.
(4) Pour in the hot water and then pour in the 1000 gm. of sugar and 2 slices of lemon. When boiling, reduce to low heat and boil mixture for 45 mins. until thick.
(5) When cooled, store in bottles and you can keep for a very long time.

Monday, July 10, 2006

Awfully Chocolate Banana Cake

Chocolate Sponge cake:

3 nos. Extra Large egg yolks of about 90 gm. each (or use 4 medium eggs of about 60 gm. each)
100 gm. castor sugar
120 gm. Self Raising flour
1/2 tsp. Baking powder
1/2 tsp. Bicarbonate of Soda
50 gm. Corn oil
1 teasp. vanilla essence

3 1/2 X.Large egg white (or use 4 1/2 medium eggs)
1/4 teaspoon Cream of Tartar
60 gm. castor sugar

30 gm. cocoa powder + 120 gm. of hot water - stir till smooth


(1) Mix egg yolks, sugar, oil, SR flour, baking powder, bicarbonate of soda and vanilla essence into a mixing bowl and stir with a wooden spoon.
(2) Add in cocoa mixture and stir together till smooth.
(3) Beat egg white with cream of tartar for 2 mins, then pour in sugar gradually till egg white becomes fluffy but not too stiff.
(4) Fold the egg yolk mixture into the egg white mixture. Do not overmix otherwise the egg white will be deflated and the cake will sink. If you feel that you are mixing too long and can still see traces of egg white it means that you have overbeat your egg white. Stop mixing anymore, don't worry about the egg white traces, just pour into a 9" round cake tin and bake.
(5) Bake at 175C for about 50 mins. or till cooked.
(6) Cool the cake on wire rack and then slice into 3 layers.

Chocolate mousse:

250 gm. Non-Dairy Whip Cream
150 gm. Dairy whip cream
1 tsp. Vanilla essence
1 level Tablespoon of Gelatine powder - mix together with- 4 Tbsp. water and microwave for 20 secs
50 gm. Cocoa powder ) mix together
80 gm. icing sugar )
1 1/2 Tablespoon of Nescafe )
1 1/2 Tablespoon of hot water ) mix together
1 Tablespoon "Kahlua" or "Tia Maria" coffee liquer

2 large ripe Del Monte Bananas - slice thickly

Coating for the cake: Put into a mixing bowl and double boil till mixture thickens.
Cool before pouring onto cake.

35 gm. cocoa powder
50 gm. sugar
150 gm. Dairy whipping cream
80 gm. chocolate - chopped
30 gm. Butter

Method for the mousse:

(1) Beat the two whip cream separately.
(2) Mix all the ingredients together.
(3) Spread 1/3 of the mousse on the first layer of sponge cake, lay the slice bananas on top and then top up with another layer or sponge, continue till the last layer of sponge is used up.
(4) Cover the whole cake with the balance mousse and keep in the refrigerator till the mousse sets.
(5) Pour the coating onto the cake and let the chocolate mixture flows down the side smoothly.
(6) Decorate the cake and put into the frige till coating sets.
(7) Slice with a warm knife and serve.

Banana Walnut Cake


125 gm. Butter
250 gm. sugar
2 large eggs - beaten lightly
200 gm. Cake flour
1 tsp. Baking Soda
1 tsp. banana essence
100 gm. Sour Cream
3/4 cup Chopped walnuts
250 gm. mashed bananas


(1) Cream butter with sugar till creamy.
(2) Add in beaten eggs and then the sour cream.
(3) Add in mashed bananas.
(4) Add in flour, baking soda and banana essence.
(5) Fold in chopped walnuts and pour into lined loaf pans or an 8" round pan.
If you want the height to be higher, use one loaf pan or you can use two
smaller loaf pans.
(6) Bake 180C for about 40 - 45 mins. or till cooked depending on the size of your
loaf pan.
(7) Cool cake in the loaf pan for about 5 mins before turning out from the pans.

Sunday, July 09, 2006

White Chocolate Key Lime Muffins


120 gm. Softened Butter
250 gm. Sugar
2 Large Eggs
2 tsp. Grated Key lime zest or Lemon juice
2 Tbsp. Key Lime Juice or lemon juice
135 gm. Buttermilk or plain yoghurt
225 gm. Cake flour
2 tsp. Baking powder
1/2 tsp. salt
1 cup White chocolate chips


(1) Cream butter and sugar until creamy.
(2) Add in eggs , one at a time till well mixed.
(3) Add in key lime zest, key lime juice and the buttermilk.
(4) Blend in the flour, baking powder and salt.
(5) Fold in the white chocolate chips.
(6) Fill cupcakes until 2/3 full with batter and bake for about 25 mins until skewer inserted in the center comes out clean.
(7) Cool on wire rack.

Note: If yoghurt is being used, cut down the key lime juice to 1 1/2 Tbsp.

Sunday, July 02, 2006

Honey Dew Sago Dessert

For you, Edith....


200 gm. Sago
200 gm. sugar
4 cups Water
1 litre of ice-cream (any ice-cream of your preference)
- But I like to use Nata De Coco ice-cream
700 gm. of Blended Honey Dew
Some Honey Dew balls


(1) Boil the sugar and water until sugar dissolves. Cool it.

(2) Soak sago for 10 min., then lightly wash it but before you soak, boil a pot of water. When the water is boiling, pour in the sago and boil till almost transparent. Off the fire, close the cover and let it soak in the hot water until it's completely transparent. Wash the sago until running tap until it's not sticky.

(3) Blend the honey dew and keep some melon balls by using a melon scoop to scoop into balls.

(4) Mix all the ingredients together and keep in the fridge until it's really cold and then serve.

Note: Sweetness is up to individual. I prefer mine to have more ice-cream and normally I will add additional ice-cream and it becomes yummy and creamy.