Chendol Jelly

Ingredients for Gula Melaka Layer:

100 gm. Palm Sugar or Gula Melaka
1/8 tsp. salt
60 ml. water
1 blade pandan leaf (knotted)

2 tsp. agar-agar powder
1 egg yolk
100 gm. thick coconut milk
200 ml. water
2 blades of pandan leaves

Ingredients for Chendol layer:

130 gm. sugar
1/8 tsp. salt
3 tsp. agar-agar powder
1 Tbsp. cornflour
160 gm. thick coconut milk
550 ml. water
2 blades of pandan leaves
320 gm. chendol

1 small floral cutter
some floral moulds

Method:

(1) Boil gula melaka, salt, water and pandan leaves together till sugar dissolves. Remove from heat and seive it.
(2) Add egg yolk into coconut milk and put into a pot. Add in agar agar powder, water, pandan leaves and boil till agar agar dissolves.
(3) Pour gula melaka mixture into a 7" square tray. Let it set. When set, use a floral cutter to cut out floral agar agar.
(3) Mix the chendol layer ingredients together in a pot. Boil the chendol layer ingredients till sugar and agar agar dissolves. Add in chendol. Pour the chendol layer into floral mould and then put a piece of the cut out gula melaka agar agar in the center. Leave it to set in the refrigerator.
(4) Serve chilled.

*This recipe is adapted from the book: Kuih Muih

Pictures of Swiss Rolls made by me:::

Blackforest Swiss Roll


Sweet Potato Swiss Roll


Pumpkin swiss roll


Tomato Swiss Rol


White chocolate swiss roll

Apple Cocoa Buns

Ingredients for bun dough:

350 gm. Bread Flour
10 gm. Instant Yeast
1/4 tsp. salt
30 gm. sugar
40 gm. Honey
40 gm. Condensed Milk
20 gm. milk powder
30 gm. cocoa powder
125 gm. water
125 gm. chocolate milk or fresh milk
1/2 tsp. Bread improver
30 gm. margarine

some desiccated coconut and strawberry jam - for decoration

Ingredients for filling:

400 gm. green apples - cut into cubes
120 gm. sugar
1/4 tsp. salt
100 gm. water

40 gm. cornflour + 50 gm. water - for thickening
20 gm. Butter

Method:

(1) Put all the ingredients into a mixing bowl except margarine and cocoa powder and beat for about 10 mins. till a dough is formed.
(2) Add in margarine and cocoa powder and continue beating for another 5 mins.
(3) Rest dough for 45 mins.
(4) For fillings: Put the apples, sugar, water and salt into a pot and boil for awhile then thicken it with the cornflour solution. Leave to cool.
(5) After 45 min., remove the dough from bowl, scale and weigh the dough into 60 gm. each. Roll into a round ball and leave to rest for 10 mins.
(6) Roll out the rounded dough and wrap with some apple fillings.
(7) Leave onto a tray and let it rest for another 45 mins.
(8) Glaze buns with some beaten egg and bake at 190C for about 10 mins.
(9) Leave it to cool and then spread some jam at the side and stick with dessicated coconut. Top up with some apple filling.
(10) Serve.

Pictures of Swiss Rolls done by me:::

Mocha Mango Swiss Roll



Mini Durian green tea Roll


Coffee Swiss Roll


Tiramisu Swiss roll


Strawberry Milk Swiss roll

Brownie Biscuits

Ingredients:

200 gm. Butter
180 gm. Sugar
1 egg
100 gm. Walnuts or Cashew nuts - blended coarsely
1/2 tsp. cinnamon powder
320 gm. Plain flour
1/2 tsp. baking powder
50 gm. cornflour
20 gm. cocoa powder
Some almond flakes or sunflower seeds for decoration
Some beaten egg for glazing

Method:

(1) Cream butter and sugar till sugar dissolves.
(2) Add in egg and beat till well mixed.
(3) Add in blended walnuts or cashew nuts, flour, cocoa powder, baking powder and cornflour.
(4) Blend into a dough. Rest for 10 mins.
(5) Roll dough between two sheets of plastic and then cut out using cookie cutters.
(6) Place cookies on tray, glaze with beaten eggs and then sprinkle some almond flakes or sunflower seeds on top.
(7) Bake at 170C for about 15 mins. or till cooked.
(8) Cool cookies before storing into containers.

Pictures of Swiss rolls done by Me::

Seaweed Swiss Roll


Pandan Swiss Roll


Strawberry Triangle Swiss Roll


Coconut Pandan Kaya Swiss Roll

Rainbow Swiss Roll

Ingredients:

4 eggs
250 gm. Optima sponge mix
50 ml. water
1 tsp. ovalette
50 gm. cornoil

a drop of yellow colouring, apple green colour, strawberry paste + pink colouring, chocolate paste

120 gm. Butter cream

Method:

(1) Whisk eggs, optima flour, water and ovalette till thick and fluffy.
(2) Pour in cornoil and mix thoroughly.
(3) Divide batter into 4 equal portions and add in colouring and paste to each individual portion.
(4) Spread the colouring batter into a 10" x 14" sq. tray (25 cm x 35 cm), row by row until finish. Tilt the tray a little to prevent batter from flowing over.
(5) Bake at 200C for about 10 mins.
(6) Remove from oven and leave it to cool on a wire rack till completely cooled.
(7) Place swiss roll onto a piece of greaseproof paper. Spread butter cream onto sponge cake and roll into a swiss roll.

Pictures of Swiss Roll done by me:::

Tiger roll Swiss roll



Mocha Swiss Roll



Chocolate chip Swiss roll


Mix Peel Swiss roll


Durian Swiss roll

Spinach Swiss Roll

Ingredients for sponge cake:

3 eggs
180 gm. optima sponge cake mix
40 ml. water
50 gm. Chinese spinach (Poh Cai in mandarin) - chopped
40 ml. corn oil or melted butter (about 3 Tbsp.)

100 gm. Butter cream
100 gm. golden raisins

Method:

(1) Whisk eggs with optima flour and water till thick and fluffy.
(2) Fold in chopped spinach and cornoil till well mixed.
(3) Pour into a rectangular tray 10" x 14" (25 cm x 35 cm.) lined with greaseproof paper. Level the mixture.
(4) Bake at 200c for about 8 - 10 mins. Remove from oven, remove sponge cake from tin and then leave on wire rack to cool completely.
(5) Spread butter cream on top of sponge cake and sprinkle golden raisins on top.
(6) Roll the swiss roll from bottom to the top with the help of a greaseproof paper as a guide.

* This spinach swiss roll is adapted from the book written by Kevin Chai - Elegant Swiss roll.

Butter Cream

Ingredients:

200 gm. Sugar
60 gm. water

140 gm. egg white

300 gm. butter
300 gm. Margarine - buy the chilled block margarine (Marianne or Kake)

Method:

(1) Boil sugar and water till thick but flowy.
(2) Whisk egg white till fluffy, then pour in the hot syrup.
(3) Continue whisking the egg white till cool.
(4) Slowly add in the chilled butter and margarine and let it beat till thick and fluffy.

Pictures of Swiss Rolls made by me:::

Chocolate Lemon Swiss Roll



Banana swiss roll


Yam swiss roll


Chocolate Banana Swiss Roll


Rose Swiss Roll

Chicken Cheddar Cake

Ingredients for Cake Base:

200 gm. cheese flavoured biscuits
20 gm. parmesan cheese
130 gm. melted butter

Ingredients for filling:

100 gm. Red Onion - diced
2 to 3 cloves of garlic - chopped
60 gm. button mushrooms - sliced
100 gm. Mixed vegetables
150 gm. chicken meat - diced
1 Tbsp. Worchestershire sauce
1 tsp. Ground black pepper
1/4 tsp. salt
1 tsp. chicken granules

Ingredients for cake:

500 gm. cream cheese
3 eggs
30 gm. plain flour
200 gm. Dairy whipping cream
60 gm. cheddar cheese
40 - 60 gm. parmesan cheese (to your preference)

Method:

(1) Cake Base: Blend the cheese biscuits till fine, mix with parmesan cheese and then mix thoroughly with the melted butter.
(2) Press into a 9" round or square springform tin. Put into the refrigerator to let the base set.

Filling:

(1) Marinate chicken with worchestershire sauce, salt, pepper and chicken granules.
(2) Heat up oil in the wok and fry the onions till fragrant, add in garlic and continue frying till fragrant. Add in marinated chicken , mushrooms, mixed vegetables and fry till thick. Leave aside to cool before using.

Cake:

(1) Cream cream cheese till creamy.
(2) Add in eggs, one at a time till well mixed.
(3) Add in flour followed by the whipping cream.
(4) Add in parmesan cheese and 3/4 portion of the cheddar cheese, leaving 1/4 for sprinkling on top.
(5) Add in the cooked filling and mix thoroughly, then pour onto the prepared biscuit cake base.
(6) Bake in water bath (steam bake) in a preheated oven at 160C for about 60 mins.
(7) Leave to cook and refrigerate till set before slicing and serve.

* This recipe is adapted from Alex Goh's book - Fantastic Cheesecake with a slight twist in the recipe.

Pictures of Swiss Rolls made by me::

Rainbow swiss roll



Cinnamon Swiss Roll


Cherry Swiss Roll


Peanut swiss roll


Kiwi swiss roll

Cheese Horlicks Layered Cake

Ingredients:

100 gm. Butter
400 gm. cream cheese
65 gm. sugar
10 medium eggs
380 gm. condensed milk
300 gm. Kaya
a few drops of pandan paste
a drop of green colouring
a few drops of chocolate emulco
150 gm. Marie biscuits - blended finely into powder form
200 gm. Horlicks

Method:

(1) Cream butter, cream cheese and sugar till creamy and fluffy.
(2) Add in eggs one at a time till will mixed.
(3) Add in kaya and condensed and mix thoroughly.
(4) Pour in blended biscuits and horlicks, then mix thoroughly. Divide the mixture into two portions.
(5) In one portion add in pandan paste and green colouring and in the other portion, add in chocolate emulco.
(6) Then sub-divide the portions into 4 portions each making a total of 8 portions.
(7) Grease a 9" square tray and pour layer by layer till finish. Each layer steam for about 10 mins till cooked. Must make sure it's cooked.
(8) Leave on wire rack to cool. Slice and serve.

*This recipe is adapted from the book "Layered cakes" but I made some changes to the ingredients and the method of doing it.

Traditional Sponge Cake

For those who run out of optima flour or don't want to spend too much on a basic sponge cake , here's one that I love to use.. This sponge cake can be used for any cakes that calls for sponge cake.




Ingredients:

7 small eggs (50 gm) or medium eggs about 60 gm. each or 5 triple "A" size eggs (85 gm)

185 gm. castor sugar
185 gm. plain flour
40 gm. cornoil

Method:

(1) Whisk eggs and sugar till fluffy and pale in colour.
(2) Fold in flour and cornoil lightly...taking care not to deflate the eggs. Preferably use your palms to do the job and you can feel some rough flour, press them into the eggs with your fingers.
(3) Pour into a 9" round cake tin and bake at 175C for about 40 to 45 mins.
(4) Remove from oven and leave to cool before slicing.

For chocolate sponge cake, add in about 25 gm. of cocoa powder and cut down the flour to 160 gm. Increase your sugar to 200 gm. If the colour is not dark enough, add in 1 tsp. or more of chocolate emulco. Each individual cocoa powder gives out a different colour.

Pictures of Swiss Rolls made by me:::

Mint Swiss Roll


Carrot Swiss roll


Mint swiss roll


Two colour cream cheese rolls


Lemon Swiss roll

Chequered skin swiss roll with lemon and pineapple filling

Ingredients:

4 eggs
80 gm. castor sugar
95 gm. plain flour
50 gm. cornoil
a little chocolate paste

Filling: 100 gm. butter cream
2 pieces pineapple rings - chopped
a few red cherries - diced
Some lemon filling (or jam)

Method:/span>

(1) Whisk eggs and sugar till fluffy.
(2) Fold in flour and cornoil.
(3) Take a little of the batter and add in chocolate paste. Fill into a piping bag and pipe chequered patterns onto the tray (10" x 14"). Got to be quick otherwise it will flow and become a big patch.
(4) Pipe balance white batter on top of the pipe chequered pattern and bake at 190C for about 8 - 10 mins.
(5) Remove from oven and leave to cool on a wire rack.
(6) Cream sponge with butter cream, spread lemon filling on top and sprinkle chopped pineapples and diced cherries on top. Roll into a swiss roll and keep the refrigerator till set.
(7) Slice and serve chilled.

Pictures of Swiss Rolls made by me (1):::

Sushi Swiss Roll


Spinach Swiss Roll



Pear Swiss Roll


Tea Pineapple swiss roll


Spring Onion Swiss Roll