Mango Jelly Mooncake

Mango Jelly Mooncake (8 to 10 pcs)

Ingredient :

For filling :

A: (do not cook)
3tsp lemon juice
200g fresh whipping cream
100g mango thick puree

B: 250ml water
80g caster sugar
3tsp agar-agar powder

For exterior skin :

C: 450ml water
70g caster sugar
3tsp agar-agar powder
20g custard powder

D: (do not cook)
150g fresh whipping cream
150g evaporated milk
100g mango thick puree
1tsp mango essence


Method :
Stir filling ingredient (A) together. Set aside.
Cook filling ingredient (B) over medium heat till boils. Turn to low heat, cook for another 2-3 minutes. Add in no. (1) and beat together. Pour into smaller moulds. Leave to cool, keep chilled till well-set. Unmould and set aside.
Bring ingredient (C) to a boil, lower heat to small. Cook for few minutes. Pour in ingredient (D) and combine well.
Spoon no. (3) into jelly mould till one-third full. Place in no. (2), spoon in remaining no. (3) to the brim/gap. Leave to cool, keep chilled and serve.

Dragonfruit Jelly Mooncake

Dragonfruit Jelly Mooncake (8 to 10pcs)

Ingredients :

Red dragon fruit filling
(A)
200g dragon fruit flesh
250ml water
60g castor sugar
1 tbsp agar-agar powder
1 tsp instant jelly

(B)
100ml concentrated coconut milk
100ml fresh milk

Jelly mooncake exterior skin
(C)
300g dragon fruit flesh
750ml water
¾ tbsp instant jelly
3 tsp agar-agar powder
100g castor sugar

Method :

Red dragon fruit filling

In a food processor / blender, puree flesh of dragon fruit with water on ingredient (A). Pour the pureed mixture in a pot. Add in remaining ingredients and stir at all times till it comes to a boil.
Pour in ingredient (B). Let it come to a quick boil. Remove pot from heat immediately. Spoon mixture into a smaller moulds. Leave to cool and set. Unmould and set aside.

Jelly mooncake exterior skin

Place ingredient (C) into a pot. Stir it till boil. Pour a little of this mixture into the mooncake mould, let it cool a little. Gently place in the Dragon fruit filling jelly in the center. Pour more of the (C) to fill the brim/gap of each mooncake mould. Cool well before keeping them chilled. Unmould after setting and serve.

Japanese Cotton Cheesecake

This cotton cheesecake is so amazing. It is soft and spongy. Though the taste of cream cheese is not tat strong but still once u start to taste it you can't just stop. hmm... yum yum...

Ingredient :

(A)
160g cream cheese
25g butter
120g milk (or use whipping cream for creamy taste)

(B)
40g flour
30g Corn flour

(C)
4 egg yolks

(D)
4 egg whites
1/8 tsp cream of tartar
100g sugar
Pinch of salt

Method :

Grease and lined the bottom of the 20cm square or oval pans.
Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler.
Add (B) and mix until well combined. Add (C) and mix unitl well blended.
Whip the egg whites in (D) until foamy. Then add the remaining (D) ingredients. Continue whipping until soft peaks. Add it into the cheese mixture from step (3). Mix until well incorporated.
Pour the cheese filling onto the prepared cake pans. Bake in water bath at 160 deg.cel. for 40 -54 mins or till firm and golden brown.
Remove cake from oven. Remove the cake freom the mould immediately. Set aside to cool.

Green Tea Red Bean Ice cream

Its so unbelievable to make this ice cream without using the ice cream maker or machine. I thought following this recipe will be unsuccessful but who knows it turn out great. I still haven't got time to try other flavour. Umm... have to work harder to try other flavour soon.. here goes for the recipe...


Ingredient :

(A)
3 egg yolks
70g castor sugar (I believe sugar can be lessen a bit)

(B)
1tbsp strong green tea powder*
130g fresh milk

(C)
250g Non-dairy whipping cream
50g cooked Red Bean

Method :

Beat egg yolk with caster sugar using the hand whisk.
Add (B) and mix well. Double boil at low heat until mixture is thickened. Strain and leave to cool.
Whisk (or use a cake mixer to blend till stiff) non dairy whipping cream until stiff. Add in green tea mixture, cooked red bean and stir well.
Pour mixture into a prepared container and put in the freezer for at least 6 hours or overnight.


Tips :
After mixing, taste the mixture. If you like stronger green tea taste, mix more green tea powder with whipping cream and stir into the mixture. (as per the recipe book and as for the portion usage, I am not too sure.. try an error)

Tiramisu

Tiramisu are said to be well known. Reasons are Coffee, Sponge finger, Cream cheese and most impt sugar.. hahaha.... and most most most impt is the coffee Liquour.

My version for tiramisu is like Trifle... layer of sponge finger, cream cheese, sponge finger, cream cheese...... simply divine..

Ingredient:

sponge finger (number needed depends on the container used)

Coffee Liquor Syrup:

1 to 1.1/2 cups of boiling water

2tbsp coffee / instant coffee

4 to 5 tbsp sugar
4 tbsp coffee liquor

Cream cheese layer :

500g cream cheese

90g sugar

150g whipped cream

Garnish :

Cocoa powder

Method :

Coffee liquor syrup:

mix boiling water with the coffee powder and sugar till dissolved. Leave to cool and add in the coffee liquor.

cream cheese layer :

Beat cream cheese and sugar till light and add whipped cream and mix well.

To Assemble :

1. Get ready the container, dipped the sponge fingers in the coffee syrup till the sponge finger are soaked.

2. Layer the cream cheese over the dipped sponge finger.

3. Place another layer of the dipped sponge finger on top of the cream cheese and repeat no. 2.

4. Finally, sprinkle some cocoa powder on top of the cream cheese.

5. Chill in the fridge for 4 hours or overnight before serving the dessert.

Durian Puffs

A recipe worth baking again. Well.. i think its the puff tat is incredible... just a simple ingredients of egg, sugar, flour, water and some salt, wahhlaahh.. the amazing puffs are out... of course with some pumping and baking.. I have seen this recipe like ages but many times during the durian season, I got sick so if i cant eat, no one can.. hahaha.. i m sooo bad..

Durian filling
Ingredient :
Durian pulp from 5 to 6 pcs of medium (one handful per pc) size durian
2 tbsp milk
2-3 tbsp honey
200ml whipping cream

Method:
1. Beat cream till soft peaked, put aside
2. Add durian flesh, milk and honey in a big bowl and mix till smoth.
3. combine cream and durian mixture together till well blended and put in the fridge.


Puff Pastry
Ingredient :
50g butter
1 cup water
1/4 tsp salt
1 cup all purpose flour
4 eggs

Method :
1. Place water, butter and salt into saucepan and bring to boil till butter melts
2. with the heat still on, add flour and stir vigorously till mixture becomes ball like and doesnt stick to the pan
3.bring heat to low and when hissing sound then the dough is ready.
4. set aside in a mixing bowl and let it cool for a short while.
5. use a wooden spoon, add eggs one at a time in the mixing bowl with the dough in it and blend it for a minutes till smooth.
6. continue till the egg is fully mixed.
7. put the mixture into a piping bag or a sandwich bag (cut a 1cm hole at the tip) and pipe swirls onto a non-stick tray.
8. bake for 20 mins at 220 deg. cel. till golden brown.
9. cool on the rack before filling the puffs with the durian cream.

Blackberries & white chocolate Tiramisu

One amazing dessert being made. I was planning to make the normal Tiramisu with coffee but a friend of mine will get gastric pain if taking any coffee stuff.. so luckily I got a new recipe from the back of the sponge finger package. D and me is soo keen on doing this recipe. So after all the shopping, we both start preparing all the ingredient and start exploring this new dessert.. really an enjoyable experience yet again. But also as sinful...white chocolate.. yummy but too sweet...

Overall, the most enjoyable and most satisfying is all my frens loves this dessert... yeah.. another success...

Ingredient:

(A)

200g packet sponge finger biscuits

1 tsp gelatine

1 tbsp boiling water

1 tsp vanilla essence

375g white chocolate melts

150ml cream, whipped

2 egg whites, beaten stiffly

120g fresh blackberries (for me, I used frozen blackberry, defrosted)

(B)

250g cream cheese (at room temperature)

1/2 cup whipped cream

1/2 cup caster sugar

1 tsp vanilla essence

Method :

1. Get ready a 10cm square glass bowl.

2. Sprinkle the gelatine over the combined boiling water and vanilla essence and whisk until dissolved.

3 . Melt the white chocolate as per packet instruction (practically, double boil the white chocolate and make sure not water touched it).

4. Fold whipped cream and egg white into the warm melted chocolate using metal spoon until well combined. Finally, fold through the gelatine mixture.

5. Pour one thrid of the white chocolate mixture into the base of the glass bowl. Lay a layer of sponge fingers , leaving space in between each biscuit over the white chocolate mixture.

6. Pour over half of the remaining cream mixture and spread the blackberries around the mixture and later pour in the remaining cream mixture.

7. Beat the ingredient (B) all together until well mix and make sure not to overbeat, if not it will be very foamy. If all are ready, pour the cream cheese mixture on the final and top layer. Spread evenly and add some blackberries on top for decoration.

8. Cover and refrigerate for 4 hours or overnight.