Friday, August 12, 2011

Osmanthus Jelly

I ate this in Hong Kong for the first time last year and I just could not get the fragrant taste off my mind. So I came back and searched the shops for this Osmanthus dried flowers. When you open the packet, take a whiff and it will send you to heaven. So I went home to make this dessert. I don't see it selling anywhere in Singapore, let me know if they are and tell me where. In the mean time, I will make do with my own.

Osmanthus Jelly
1 packet of Konnyaku premix powder (Red Man)
4 tsp of dried osmanthus flowers
4 tsp 'wolfberries' (gei chi)
1250 ml water

Fill a medium pot with 1250 ml of cold water.
Add the premix konnyaku powder and stir till powder dissolves.
Put the pot of mixture on the stove and heat it till it boils.
Lower down the heat and simmer.
Add dried flowers and wolf berries.
Bring to boil again and turn off the heat.
Let the mixture infuse with the dried flowers and stand till cool.
Pour cooled jelly mixture into container and put it in the fridge to harden completely.
Cut into square pieces and serve. 


Tuesday, August 9, 2011

Fruit Cake with a Twist

I know it is not Christmas, but a friend wanted to eat fruit cakes and requested for one from me. Well, I am not a fan of fruit cakes but I am now a total convert after this particular one. I was very keen to bake for him after I found this recipe, it looks pretty easy but I tweaked it a little and it turned out just right. This recipe can yield a 7 '' square cake and a small loaf for me to taste. Perfect! This will be my Christmas giveaway for close friends. Well, if you do not have so many kinds of liquor, it doesn't matter, just use 10 tablespoons of the same kind will do.

Valrhona Chocolate Fruit Cake with 5 types of Liquor 

500 g mixed fruits
250 g raisins
175 g unsalted butter
2 tbsp dark rum
2 tbsp cognac
2 tbsp vodka
2 tbsp Tia Maria
2 tbsp Dom 
175 g dark muscovado sugar
50 g 55% Valrhona Equatorial Noire Feves
175 ml golden syrup
2 oranges, zested and juiced
1 tsp mixed spice
1 tsp cinnamon
2 tbsp Valrhona cocoa
3 eggs, beaten
150 g plain flour
75 g ground almonds
1/2 tsp baking powder
1/2 tsp baking soda
The day before baking, put all the mixed fruits and raisins into a container, pour in all the liquor and let it macerate overnight.
Line the sides and bottom of an 7 x 7 x 3 inch, cake tin and a small loaf tin with a layer of baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.

Sift the flour, baking powder and baking soda together.
Place the fruit, butter, sugar, golden syrup, orange zest, orange juice, mixed spice, cinnamon, Valrhona chocolate feves and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.
Preheat the oven to 150 degrees C (300 degrees F).

When the mixture is cooled. Add the eggs, flour, baking powder and baking soda, ground almonds and mix well with a wooden spoon until the ingredients have combined.

Carefully pour the fruit cake mixture into the lined cake tin. You can have another small lined loaf tin if ther are more batter. Transfer the cake tins to the oven and bake for 1 1/2 to 1 3/4 hours , or until the top of the cake is firm but has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.

Place the cake on a rack. Once the cake has cooled, remove it from the tin.
Please note:
This cake can be baked in a 9" (23 cm) round cake tin and bake for 1 3/4 to 2 hours. You can use any chocolate or omit the chocolate feves altogether. Use any kind of dried fruits. For a stronger alcoholic taste, feed more liquor onto the cake when the cake has cooled somewhat in the tin. Only turn out when it has cooled completely and when the cake has absorbed all the liquor.

Saturday, July 9, 2011

Nectarine, Vanilla and Almond Tart

With the success of my homemade vanilla extract, I could not wait to try out delicious treats using it. So I chose this Nectarine, Vanilla and Almond Tart to bake. This is a recipe I adapted from the book Cinnamon, Spice & Warm Apple Pie, comforting baked fruit desserts for chilly days. The tart is a classic French pastry. This book has quite a few people contributing to the recipes. First you have to bake blind a sweet short crust pastry, then fill in the fillings and top with the fruits. The original recipe used pears. I used nectarines because I have so many of it lying around. 

Serves 6
Recipe for the pastry:

27 cm round pan or 35 cm x 11 cm tart pan as shown, buttered and lightly floured.
200g plain flour
100g unsalted butter, chilled and cubed
2 tsp sugar
pinch of salt

Put the flour, sugar, butter and salt in a food processor and using the pulse button, process until the mixture is just combined (about 5 - 10 pulses) Add 3 to 4 tbsp cold water and pulse just until dough holds together.

Wrap the dough in plastic wrap, put it in the fridge to rest for 30 minutes.

Roll out the dough on a floured working surface or put the dough in between a cut out freezer bag (always work for me, no mess at all). Roll out the dough slightly larger than the prepared tart pan. To trim the edges, roll the rolling pin over the top, using the edge of the tin as a cutting surface and let the excess pastry fall away. Refrigerate again for another 30 minutes till firm.

To bake blind, preheat the oven to 200 C (400 F). Pick the pastry base all over, lined with baking parchment paper and fill with baking weights or beans. Bake in the oven for 15 minutes, then remove the paper and weights and turn down the oven to 180 C and bake for a further 5 to 10 minutes. Let cool before filling.

Recipe for Filling:

100g unsalted butter
100g sugar
100g ground almonds
2 large eggs
2 tbsp plain flour
Seeds from 1 vanilla pod or 1 tsp of pure vanilla extract.
4 to 5 ripe Nectarines, cored and sliced.

Preheat the oven to 190 C (375 F)

In a mixing bow, combine the butter and sugar and beat until light and fluffy. Add the eggs one at a time, beating well and make sure you scrape down the bowl after each addition. Turn down to the lowest speed, add the flour, ground almonds and vanilla seeds or extract and mix just until combined.

Spoon the almond mixture into the pastry case and level the surface. Arrange the nectarine slices on top.
bake in the oven for 20 to 25 minutes, until puffed and golden. Serve warm with vanilla ice cream or custard.

Vanilla Extract

About two over months ago, I posted about making my own Vanilla Extract. I used the vanilla beans and Absolut Vodka that my good friends brought back for me from Bali to make my very own extract. It is now ready and I don't have to spend a fortune buying bottles of the Nielson-Massey Vanilla Extract anymore. It is so fragrant and pure, a little goes a long way. I just added more vodka into the jar of vanilla beans to make a second extract, I wonder whether it works!

Monday, June 13, 2011

Oreo Cheesecake

Beginning of June was my son' s birthday. One of his favourite cake is this Oreo Cheesecake. He said he wanted oreo cookies at the bottom and top as well. So here it is. This cake can be kept quite well, for up till 2 weeks if there is any left.
500g Philadelphia cream cheese
140g sugar
75g sour cream
45g cream
3 eggs
1 tsp vanilla extract

12 pieces of Oreo cookies
Extra 6 pieces of Oreo cookies crushed real fine to sprinkle on top.
8 inch round cake pan, Roasting pan for water

To make base:
1. Brush the inside of an 8 inch cake pan for a 1kg cake with a little butter.
2. Crush 12 (double) pieces cookies, discard cream filling. (Put biscuits in plastic bag and  crush it with a rolling pin)
3. Melt 50g butter and mix into biscuits.
4. Put mixed cookies onto the cake pan and press it flat with a spoon.
5. Put it in the fridge to harden and set.
1. Pre-heat your oven to 180 deg C.
2. In a mixing bowl, beat the cream cheese and sugar until smooth for at least eight minutes at medium speed.
3. Add sour cream and cream to the mixture and continue to beat till smooth.
4. Add the eggs one at a time, beating after every addition. Then add the vanilla essence. Continue to mix at the medium speed till the mixture becomes fluffy.
5. Pour it into the cake pan with the prepared base and bake in a bain marie (a large roasting pan of barely simmering water in which the cake pan, or a container with the pan in it, is placed, and the water level 1/3 up the sides of the cake pan), which allows the mixture to be heated gently and evenly for 45 minutes to one hour at 180 deg C.
6. Be careful: Over-baking your cheesecake will cause the skin to crack and it will become dry and difficult to cut.
7. Let the cheesecake cool down to room temperature.
8. Store it in the fridge.

9. When it is cold, put the crushed cookies in a small sieve and sift it on top of the cheesecake.
9. Serve cold.

Monday, June 6, 2011

Avocado Coconut Ice Cream

This ice cream is extremely easy to make and does not contain eggs. I did not follow any recipes in particular. I used my base ice cream method without eggs and improvised from there. It is very creamy and delicious. Avocado and coconut milk go very well together. This time round I used plain sugar, next time I will try to use muscovado sugar or palm sugar and add pandan leaves! I am sure it will taste even better. I love the pale green colour on the white bowl.

2 Hass avocados (ripe)
2 cups coconut milk
1 cup whipping cream
3/4 cup plus 1 tbsp sugar
1 1/2 tsp lemon juice

1. Chill avocados, cream and coconut milk in the fridge till cold.
2. Put all the ingredients into the blender and mix till the sugar dissolves.
3. Put it into the ice cream maker to churn according to manufacturer's instructions. Alternatively, if you don't have an ice cream maker, you can place the mixture in a shallow metal tray and freeze, whisking every couple of hours until frozen and creamy.
4. Scoop the ice cream into a container and freeze till a little hardened.

Monday, May 30, 2011

Strawberries, vanilla and sour cream crumbed cake

I am always attracted to colourful pictures of cakes and desserts on either cookbooks or food magazines. Especially on cakes that have a homely feel to it and made with fruits. Almost every month, I would rush to the newsstand to grab a copy of ‘delicious’ food magazine from the UK. Their recipes have been highly reliable unlike some cookbooks that are written by some famous chefs or personalities. Even some Nigella Lawson’s cake recipes are unreliable, as well as Barefoot Contessa’s. So far I have failed in two cakes from Barefoot Contessa’s recipes and some of Nigella's. I am considered quite a seasoned baker and therefore it should not be my skills that was the problem but their recipes. Maybe only half of them are reliable.
I could not wait to bake the cake on the cover of the March’s UK issue of ‘delicious’ magazine a while ago, it looked so inviting with the pieces of crumbs on top. I adapted the recipe a little. I used strawberries instead of rhubarb as it is not easy to find in Singapore.
Recipe from ‘delicious’ magazine by Debbie Major
275g strawberries
50g sugar
2 tsp plain flour
Icing sugar for dusting
For the cake
6 tbsp of sour cream
1 large egg plus 1 yolk
1 tsp of vanilla bean paste or extract
100g plain flour
100g sugar
½ tsp of bicarbonate of soda
½ tsp of baking powder
¼ tsp salt
75g butter (room temperature)
50g ground almonds or hazelnuts
For the crumbs                                               
50g unsalted butter (cold)
25g light muscovado sugar
40g sugar
¼ tsp vanilla bean paste
100g plain flour, sifted
Pinch of salt
  1. For the crumbs, melt the butter in a small pan over a low heat. When it is melted, remove from the heat; add both types of sugar and stir constantly until dissolved into a smooth, toffee like sauce. Stir in the vanilla bean paste, pour into a small cake pan, then stir in the flour and salt to make a stiff, and biscuit like dough. Press the mixture firmly into the bottom of the pan and put it in the fridge to harden.
  2. Preheat the oven to 180 C. Grease and line a 20cm/8 inch loose bottom pan with baking paper. Cut the strawberries into quarters and put them into a mixing bowl. Mix the sugar with the flour and stir it into the strawberries and leave it aside for 15 minutes and stir it now and then. The sugar and flour should cling onto the fruits.
  3. For the cake, stir the sour cream, egg, egg yolk and vanilla in a small bowl. Sift the flour, sugar, bicarbonate of soda, baking powder and salt into the mixer and add butter and mix until the mixture looks like fine breadcrumbs. Stir in the ground almonds or hazelnuts, and then gradually beat in the sour cream mixture until smooth.
  4. Spread the cake mixture into the prepared pan, and then scatter over the strawberries, making sure the red parts are facing up. Break the crumb mixture into small pieces and scatter over the cake leaving some red fruits showing. Bake for 40 to 45 minutes until golden brown and skewer comes out clean. Leave it to cool on rack and when cooled sift some icing sugar over the top.                                            Delicious Magazine

Monday, May 23, 2011

Caramel Butter-Crunch Bundt Cake

I hardly bake anything these three weeks because of my knee injury. I had limitations in my movements. I could not go marketing, needless to say about buying ingredients for baking. Currently, I am having withdrawal symptoms! Well not for eating of course but for BAKING! 

I am posting this cake which I baked quite some time ago. It is from the Belinda Jeffrey's cookbook; "Mix & Bake". I like most of the cakes in her book as it has a homely feel to it and perfect for tea time treats. You don't need a mixer for this recipe, just whiz everything in a food processor will do. Just like Nigella Lawson sometimes.
Adapted from Belinda Jeffrey's "Mix & Bake"
Recipe Ingredients:
250g sour cream
125ml plain yoghurt
1 1/2 tsp bicarbonate of soda
75g roasted walnuts or hazelnuts
385g sugar
2 tsp cinnamon powder
450g plain flour
2 tsp baking powder
1 tsp salt
3 eggs
250g unsalted butter, room temperature and cut into chunks
1 tbsp dark rum
2 tsp vanilla extract
icing sugar for dusting

1. Preheat oven to 180 C. Butter and flour a 10 cup size bundt pan and set aside.
2. Scoop the sour cream and yoghurt into a bowl and thoroughly mix them together. Stir in the bicarbonate of soda, then leave to stand for about 15 minutes; the mixture aerates and puffs up when you do this.
3. Put the nuts, 110g of the sugar and the cinnamon into a food processor and pulse until the nuts are finely chopped. Pour this mixture into a small bowl. Put the flour, baking powder and salt in the processor and whiz them to combine. Tip them into another bowl.
4. Put the eggs and the remaining 275g of sugar into the processor and whiz them for one minute. add the butter and process everything for another minute.
5. Stir the rum and vanilla extract into the sour cream mixture; this will cause it to deflate somewhat. Add this to the mixture in the processor and blend it all together with a few quick bursts. Add and fold the flour mixture in a few spoonful at a time until it is just combined.
6. Spoon a 2 cm layer of cake batter into the bottom of the prepared bundt tin and smooth out the surface. Sprinkle about 1/3 of the nut mixture over the top and shake the tin gently to even it out. Cover this with another thin layer of batter. Sprinkle the rest of the nut mixture over this. even it out again, then spread the remaining cake batter on top.
7. Bake for 50 to 60 minutes or until a fine skewer inserted in the middle comes out clean. Cool the cake in the tin on a wire rack for 5 minutes. Gently loosen around the sides and central hole. Invert the cake onto the rack and leave it to cool completely.
8. Just before serving, transfer the cake to a cake stand or plate and dust it with icing sugar. you can freeze the cake for up till 3 weeks. Leftover slices are also good gently warmed in a microwave oven.Mix & BakeBundt Pan

Monday, May 16, 2011

Soft Sausage Buns


My boy loves sausage buns and when I discovered a recipe that makes soft bread, I jumped at the chance to make him some. It is not too difficult, just need a little practise in braiding or plaiting, that's all. With extra rising, the bread gets real soft.
I first made the dough in the bread maker, then I took it out to knead and shape. Pretty simple actually.

Recipe for Sweet Bun Dough

170ml water
90ml milk
1 egg
50g condensed milk
500 g bread flour (A)
25g milk powder (A)
105 g butter (A)
70 g sugar (A)
1 tsp salt (A)
13 g instant yeast (A)
1. Put all the ingredients into the bread maker to make the dough.
2. If you don't have a machine, you can do it by conventional method using a mixer. Add all the (A) ingredients into the mixer.
3. At low speed, pour in the water slowly and beat for a minute.
4. Turn to medium speed for 10 minutes.
5. Remove dough from the mixer and leave it on the table and cover it with a big bowl for 15 to 20 minutes.
6. Punch down dough and stretch dough and fold over a few times. Rest dough for another 20 minutes or when the dough is double in size.
7. If you want a softer bread, you can repeat another round and rest it again.
8. Reshape dough into desired shapes
Sausage Buns
240g of Sweet Bun Dough
Cinnamon powder
Evaporated milk
1. Divide the 240g of sweet bun dough into 4 portions of 60g each (You can double the portions if you want to make more buns)

2. Shape into rounds. Leave for 5 minutes.

3. Flatten the dough into long shapes. Place a piece of sausage in the middle of the dough.

4.Cut five lines on the the right and left side of the dough. Fold the left part to the right and fold the right part to the left to make a plaited pattern.

5. Place the dough onto a greased baking tray. Leave to rest for 35 minutes or till double in size.

6. In the mean time, heat the oven at 190 C.

7. When doubled, brush the buns with evaporated milk, and sieve some cinnamon powder on top of the buns.

8. Bake for 10 to 13 minutes till golden brown.

Monday, May 9, 2011

Fresh Mango Sorbet

A few weeks ago, Thai mangoes were going real cheap in the fruit stalls. It was even cheaper in Giant Hypermart. I could not resist buying 10 whole mangoes for just $5.99. But what am I going to do with that whole lot?
Well, on a hot day, who wouldn't mind a whole scoop of cold refreshing sorbet. Yes! I am using those mangoes to make some mango sorbet. I flipped my book by David Lebovitz: The perfect Scoop and adapted my recipe from there.
Recipe Adapted from David Lebovitz: "The Perfect Scoop"
Makes 1 Lire
Mango Sorbet Recipe
1 kg of ripe mangoes, peeled, seeded and cut
130g sugar
160 ml water
5 tsp of calamansi lime juice
1 tbsp of dark rum
Pinch of salt
Put the cut mangoes, sugar, water, lime juice, rum and salt into the blender to puree till smooth.
Taste and put more lime juice or rum if desired.
Chill the mixture thoroughly in the fridge.
Put it in the ice cream machine to churn.

Monday, May 2, 2011

Just Like KFC Coleslaw

This recipe tastes just like KFC coleslaw or even better. If you want to make sure that no preservatives and funny what's not go into your food from these fast food joints, make your own! Try this recipe.
8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrots
2 tbsp minced onions
1/3 cup granulated sugar
1/2 tsp salt
1/8 tsp pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tbsp vinegar
2 1/2 tbsp lemon juice
Put the cabbage, carrots and onions in a big bowl and mix well.
Using a blender, process all the rest of the ingredients until smooth.
Pour over the vegetable mixture and mix thoroughly.
Cover the bowl and refrigerate several hours before serving.

Sunday, April 24, 2011

Homemade Vanilla Extract

I use a lot and I mean a lot of vanilla extract because I bake so often. I put vanilla extract in sponge cakes, butter cakes, cheesecakes, cookies, tarts, pancakes, waffles, ice cream, bread, mousse, panna cotta and the list goes on.
I have to buy these bottles of vanilla extracts oh so often. They are not cheap mind you. $20 plus for a small bottle. I will not make do with the imitation vanilla essence which is not made from vanilla beans at all.

I have been thinking of making my very own vanilla extract for a long time. So when my good friend went on a trip to Ubud, Bali, I took the opportunity to ask him to buy some vanilla pods for me. These vanilla pods from Bali are very reasonably priced compared to the ones from Madagascar, Tahiti and so on. He also bought a bottle of duty free Absolut Vodka from the airport for me.
So, now I can go on and embark on my project on making my own vanilla extract. It will be ready in about 2 months, much better if it sits for 6 months. I probably will write another post about the result in a few months time.

This is the first day of soaking
Vanilla Extract Recipe:

30g of Vanilla Pods (about 10)

250 ml of Vodka (40% proof)

1 air tight jar


Sterilize the jar

Wipe the vanilla pods clean, split it by slicing them across the whole pod but leave the ends uncut. Put them all into the jar and pour in the vodka. Put on the lid and give it a good shake and store it in the shade. Shake it daily for the first weeks. Then give a shake once or twice a week for the rest of the time making sure the beans are submerged in the liquor.

The vanilla extract should be ready after two months. Top up with Vodka now and then.

After 6 months, discard the pods and sieve & decant the extract into smaller bottles.

Thursday, April 21, 2011

Red Velvet Cake

At last I am brave enough to try out three layer cakes with frosting. Why didn't I bake this before is because I don't fancy butter cream. I would scrape off every bit of butter cream when I eat birthday cakes or I will only eat the cake and leave the frosting alone. Anyway I have enough of birthday cakes ! There is a birthday celebration every other day in my kindergarten.
Well, cream cheese frosting is not the same, nothing will be scraped off at all. It will taste like the cheesecakes that I like so much. I love the red colour of this red velvet cake which is a rage in the U.S. You don't see much of this cake in Singapore. I will try to make it a brighter red next time.

Red Velvet Cake Recipe

Three 6 0r 7-inch cake pans. Serves 10 to 12.
230g cake flour
15g dutch processed cocoa powder
1 tsp baking powder
1/2 tsp salt
80g butter
200g sugar
2 eggs
1 tsp vanilla extract
2 tbsp of red food colouring
185ml buttermilk
3/4 tsp vinegar
3/4 tsp baking soda
Preheat the oven to 180 C.
Grease and line the bottom of three 6-inch or 7-inch cake pans with baking paper.
Sift the flour, baking powder, cocoa powder and salt into a bowl.
Beat the butter and sugar till light and fluffy in a mixer.
Beat in the eggs one at a time, add vanilla extract and food colouring till well mixed.
Add one-third of the flour mixture to the butter mixture and mix well. Pour in half of the buttermilk.
Add another one-third of the flour mixture to the butter mixture followed by the remaining buttermilk.
Finally, mix in the remaining flour till all the ingredients are well combined.
In a small bowl, mix the vinegar and baking soda.
Fold this mixture into the cake batter.
Divide the mixture evenly among the cake pans and place them in the oven.
Bake for a 2o to 25 min and test with a toothpick.
Cool the cakes in their pans on a wire rack for 15 minutes and unmould.
Cream Cheese Frosting Recipe
250g cream cheese
60g butter
1 tsp vanilla extract
95g icing sugar, sifted
A pinch of salt
Blend cream cheese and butter till smooth in a mixer.
On low speed, add in icing sugar, salt and vanilla extract.
Blend the mixture till fluffy on medium speed.
Place one cake on a cake board or a flat plate and add about 1/4 of the frosting.
Smooth out the frosting with a spatula. Repeat the process with the other two cakes.
Once the final layer has been frosted, use 1/4 of the frosting to cover the sides of the cake evenly.

Tuesday, April 19, 2011

Non Alcoholic Mojito

This drink is for dear Feli, very refreshing and your guests will love you for it. Make sure you make lots of it, they will keep asking for more!

Non Alcoholic Mojito

(makes 4 glasses)

A bunch of Mint leaves
8 limes (Thai)
Sugar to taste
Water / Soda / 7-Up/ Sprite / Bitter Lemon
Ice cubes
Lime cut thin for decorations


Wash and tear up the bunch of mint leaves and remove the stalks

Put them in the pestle & mortar to muddle or bruise it.

Divide the leaves into 4 glasses and add ice cubes.

You can make a sugar syrup or put in 3 to 4 teaspoons of sugar in each glass or to your taste.

Cut the the limes into quarters, squeeze the lime juice into the glass minus the seeds, about 2 limes to a glass

Throw about 3 squeezed lime quarters into the glass as well.

Fill up with cold water / soda water / Bitter Lemon / 7-Up or Sprite

If you use 7-Up or Sprite, then you can omit the sugar syrup or sugar.

Sit back and enjoy!

Sunday, April 17, 2011

Pulot Hitam with Coconut Ice Cream

This is a twist to the usual local dessert. Instead of the warm thick porridge like dessert, I made a coconut ice cream to top it and eat it cold. The pulot hitam which is made up of black glutinous rice, is more paste like here and I like it with a little bite, so I did not not cook it for so long. Instead it is a tiny tad chewy and contrasts well with the soft coconut ice cream.

 Recipe for Coconut Ice Cream


 2 cups coconut milk

1 cup fresh milk

3/4 cup sugar

2 eggs


 1.Mix the eggs and the sugar in a metal bowl, beat till sugar dissolved.

 2.Fill a small saucepan with just three cm of water and simmer.

 3.Put the metal bowl of egg mixture onto the small pot of a hot water, make sure the bottom of the bowl does not touch the water. Keep the fire very low.

 4.Keep stirring with a wooden spoon, when the mixture coats the spoon, remove from fire.
Let it cool.
 5.When cooled, add coconut milk and fresh milk. Mix well.
Refrigerate the mixture till cold.
 6.Pour the mixture into the ice cream maker to churn.

 7.When it is ready, put in the freezer for firmer consistency.

 Recipe for Pulot Hitam


 250g black glutinous rice

500 ml water

1/2 cup sugar

A few pandan leaves knotted together


 1.Wash rice and soak the rice with water for 6 hours or overnight preferably.

 2.Then place the rice in a pot and pour in the 500 ml of water, add pandan leaves and boil over medium fire.

 3.When it boils, stir often. Add a little water at a time when necessary and simmer on low heat.

 4.When the rice is soft and a little chewy, add the sugar. Stir well.
Remove from fire.
 5.When the pulot hitam is cooled, refrigerate till cold.

 6.Serve the pulot hitam in a nice glass and top it with a scoop of coconut ice cream.

Monday, April 11, 2011

Beetroot Bread

Beetroots are a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine, which is important for cardiovascular health. Beetroot juice has been shown to lower blood pressure and thus help prevent cardiovascular problems. So instead of drinking the juice which does not taste very nice to me, I put it in my bread. I dumped the beetroot and bread ingredients into my bread maker and let it do all the work. After three hours, out came a 'redish' looking bread that taste no different from ordinary white bread. Just apply butter and serve.

Thursday, April 7, 2011

Lemongrass Tea

Have you tried lemon grass tea? How could one afford to say “No” to a healthy tea which can also gives you beautiful skin and lots of health benefits? The lemon grass is a widely used herb in Asian cooking.


The lemon grass helps to detoxify the liver, pancreas, kidney, bladder, and the digestive tract. It cuts down uric acid, cholesterol, excess fats and other toxins in the body while stimulating digestion, blood circulation.


Given that lemon grass is such a natural body cleanser, it cleans from the inside-out. With that, it helps improve the skin by reducing acne and pimple. Also, it acts as a muscle and tissue toner.

Stress reliever

In Ayurveda, the lemon grass is used as a stress reliever.


Research shows that every 100g of boiled lemon grass stalk can contain up to 24.205 micrograms of beta-carotene and anti-oxidant. Anti-oxidant is essential for us to fight free radical and helps prevent cancer.

Beautiful Eyes

As mentioned, lemon grass contain beta-carotene that is essential for beautiful and healthy eyes.

Recipe for Lemongrass Tea

Makes 4 Cups


2 Green Jasmine tea bags

6 stalks of Lemongrass

Sugar to taste or honey

Ice cubes


1. Seep the teabags in 4 cups of hot water in a pot.

2. Wash and smash the lemongrass stalks, discard the fibrous top parts.

3. Boil the lemongrass stalks in the pot of jasmine tea for 15 minutes.

4. Add sugar to taste or alternatively add honey when the drink is ready and cooled.

5. When cooled, add ice cubes and serve.

Try it, it is very refreshing on a hot day.

Wednesday, April 6, 2011


If you like cheesecake, this will be the cake for you. It tastes just like the famous Hilton Hotel's cheesecake, but it is not as sweet and it is lighter but very yummy. It uses 2 blocks of cream cheese instead of the usual four.

I made an 8 inch cheesecake for my staff and everyone wants the recipe so here it is, try it.

500g Philadelphia cream cheese
140g sugar
75g sour cream
45g whipping cream
3 eggs
1 tsp vanilla extract

8 inch round cake pan, Roasting pan for water

To make base:
1. Brush the inside of an 8 inch cake pan for a 1kg cake with a little butter.
2. Crush 7 Digestive biscuits to pieces (Put biscuits in plastic bag and crush it with a rolling pin)
3. Melt 50g butter and mix into biscuits.
4. Put mixed biscuits onto the cake pan and press it flat with a spoon.
5. Put it in the fridge to harden and set.

1. Pre-heat your oven to 180 deg C.
2. In a mixing bowl, beat the cream cheese and sugar until smooth for at least eight minutes at medium speed.
3. Add sour cream and whipping cream to the mixture and continue to beat till smooth.
4. Add the eggs one at a time, beating after every addition. Then add the vanilla essence. Continue to mix at the medium speed till the mixture becomes fluffy.
5. Pour it into the cake pan with the prepared base and bake in a bain marie (a large roasting pan of barely simmering water in which the cake pan, or a container with the pan in it, is placed, and the water level 1/3 up the sides of the cake pan), which allows the mixture to be heated gently and evenly for 45 minutes to one hour at 180 deg C.
6. Be careful: Over-baking your cheesecake will cause the skin to crack and it will become dry and difficult to cut.
7. Let the cheesecake cool down to room temperature.
8. Store it in the fridge.
9. Serve cold.
Related Posts Plugin for WordPress, Blogger...