Sunday, September 23, 2007

Muah Chee (Microwave)

This is Ricky's favorite.

Recipe from Gina at KC:

250g glutinous rice flour
375ml water (I add a little more water to have a softer texture)
2 Tbp. shallot oil (I use corn oil)

Mix (A) in a Pyrex bowl and microwave on High for 7 mins. Cut into tiny pieces using a kitchen scissor and drop it into the peanuts and sugar mixture. Coat well and serve immediately.

250g peanuts, toasted and grind
50g sugar

Mixed (B) together to create peanuts and sugar mixture.

Snowskin mooncake - Yam Paste

The texture of the below snowskin is more towards the chewy kind.

Snowskin Mooncakes
Source: She bakes and she cooks

Makes about 40 small mooncakes. The weight for the skin and paste depends onthe mould.

115 Hong Kong Flour (steam for 15 mintues, leave to cool)
115 kou fen
210g icing sugar
1 tablespoon shortening
5 tablespoons cold water*
1 teaspoon banana essence (for fragrance, if you are not adding any flavouring)
2 tablesspoons Hong Kong Flour (mix with 2 tablespoons hot water to form hot dough)

1 kg yam paste

Sieve kuo fen and Hong Kong flour, add in icing sugar. Make a well in the centre, add shortening, banana essence, water and hot dought, and knead until smooth. Roll the dough and wrap paste, press into moon cake mould.
Knock mooncake out from mould and serve.

*Note: I have added quite a few more tablespoon of water, probably about 10 tbsp in total.

Baked New York Cheescake

This is taken from Florence's blog again. But I wasn't so successful, my cake sank and cracked thou it still taste nice. I strongly think and confirmed that my oven is the cause of it. (-.-'''). I WANT A NEW OVEN!

Ingredients: (for 20cm springform cake pan)
100g digestive biscuits (crushed)
50g unsalted butter (melted - 1 minute on HIGH in microwave)

500g Cream Cheese
100g Castor Sugar
3 Eggs
65g Whipping cream
50g Valrhona White Chocolate (melted via double boil)
1/2 zest from 1 lemon
1/2 tsp vanilla essence or 1/2 tsp lemon juice


1. Toss crushed biscuit crumbs into melted butter.
2. Press this biscuit mixture over the bottom of a lined springform pan and leave aside.
3. Cream cheese and sugar together till smooth and add in the eggs one by one beating till smooth and then add the rest of the ingredients and beat well.
4. Pour filling onto cake base and bake over a hot water bath at 150C for 40 minutes.
5. Remove the water bath now and continue to bake cake till cooked. It may take another 20 - 30 minutes. Remove when cooked and chill completely.

Saturday, September 8, 2007

My CG - N371

Nutella Muffins

Recipes from She bakes and she cooks. Quite a nice recipe.

140 grams butter, softened
3/4 cup white sugar (I reduced slightly)
3 eggs
1/2 tsp vanilla
200 grams all purpose flour (sifted)
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup

Preheat oven to 325F.
Line 12 muffin tins with paper liners.

1. Cream together butter and sugar until light, 2 minutes.
2. Add in eggs one at a time, until fully incorporated. Don't worry if the batter doesn't look smooth.
3. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
4. Fill each muffin liner with batter to about 3/4 full.Top each cake with 1 1/2 tsp Nutella.Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.

Bake for 20 minutes.

Friday, September 7, 2007

Baked Potatoe

This has been well received everytime I baked it. So I decided to post it up. No pictures for this, cos it was quickly grabbed out before picture can be taken or everyone is busy eating and forget about taking pictures!!! Next time...

Baked Potatoe

12 medium size potatoe
Bacon bits

Wash the potatoes, cut them into a cross, about 3/4 deep. (Not into quarters)
Wrap them up in alummium foil
Baked at 170 degree celsius for about 45 mins.

Remove from oven.
Open up the foil, open up the cut potatoe, sprinkle about 1 pinch of salt over.
Spread some butter over.
Then put about 1 tsp of mayo (can put more if you like).
And then sprinkle the bacon bits over.
Ready to serve.

Remove from oven

Strawberry Hearts Cheesecake

This is my improved version of the Strawberry Hearts Cheesecake. It looked very pretty too. I've did it for my combined cg meeting. Had a good time then. =)

Ingredients for Biscuit base:

400 gm. Digestive Biscuits
170 gm. Melted Butter

For biscuit base: Blend biscuits until fine and then mix with melted butter and mix thoroughly. Press into a 11" Square tray (Cos I only have 11” at home). Chill in the fridge to let it harden.

Ingredients for Cheesecake:

400 Philidelphia Cream Cheese
12 gm. Gelatine Powder
80 gm. Sugar
1/2 cup Hot Water
1/4 cup of Strawberry yoghurt drink
1/2 tsp. Vanilla Essence

Cream cream cheese, sugar and vanilla essence till creamy.
Add in the strawberry yoghurt and mix well.
Stir gelatine powder with boiling hot water until it dissolves.
Add in gelatine mixture gradually and mix until smooth. Pour on top of chilled biscuits. Chill for another 5-10 mins.

25 halved Strawberries

Use a knife to trim it into heart shape
Arrange cut-out heart shaped strawberries on top of cheese fillings.
Chill for for another 10 mins.

For topping:

1 box of strawberry flavored jello
500 ml water

Dissolve Jello in 250 ml boiling water, then pour in 250ml of cold water and stir well.
Let it completely cool.
Pour over the set cream cheese filling and put into the fridge again to let it set until firm. Please be gentle when you pour the jello over, if not the cheese topping will be damage.