Friday 27 September 2013

Beef Lasagne with Spinach by Shar Kay

Beef Lasagne with Spinach

Recipe Link:

Chocolate Fudge Cake with Chocolate Ganache Frosting and Filling by Shar Kay

Chocolate Fudge Cake with Chocolate Ganache Frosting and Filling

Recipe Link:

Curried Couscous by Shar Kay

Curried Couscous

Recipe Link:

Milo Molten Lava Cake by Shar Kay

Milo Molten Lava Cake

Recipe Link:

Milo Cookies by Shar Kay

Milo Cookies

Recipe Link:

Baked Crab Cake Burger with Singapore Chilli Crab Mayo Dressing by Shar Kay

Baked Crab Cake Burger with Singapore Chilli Crab Mayo Dressing

Recipe Link:

Dimpled French Rolls by Lily Chua

Dimpled French Rolls


400 gm bread flour
1 1/2 teaspoon salt
1 tablespoon caster sugar
15 gm fresh yeast
120 ml lukewarm milk
175 ml lukewarm water


1.  Lightly grease 2 baking trays. Sift the flour and salt into a large bowl.  Stir in the sugar
and make a well in the centre.

2. Cream the yeast with the milk until dissolved, then pour into the centre of the
flour mixture. Sprinkle over a little of the flour from around the edge.  Leave at room
temperature for 15-20 minutes or until the mixture starts to bubble.

3. Add the water and gradually mix in the flour to form a fairly moist, soft dough.  Turn
out on to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. 
Place in a lightly oiled bowl, cover with lightly oiled clear film and leave to rise, at room
temperature, for about 1.5 hours or until doubled in bulk.  I used only 1 hr.

4.  Turn out on  to a floured surface and knock back. Re-cover and leave to rest for 5
minutes.  Divide the dough into 10 pcs.  Shape into balls by rolling under your hand,
then roll until oval.  Lightly flour the tops.  Place spaced well apart on the baking trays,
cover with oiled clear film and leave to rise, at room temperature for about 30 minutes,
until almost double  in size.

5. Oil the side of your hand and press the centre of each roll to make a deep split.  Recover and leave to rest for 15 minutes.  Place a roasting tin in the bottom of the oven
and preheat the oven to 220 degree celcius.  Pour 250 ml water into the tin and bake the
rolls on a higher shelf for 15 minutes or until golden. Let cool.

Source: Recipe is from recipe book Baking by Martha Day.

Baked Pommes Duchese by Lily Chua

Baked Pommes Duchese


2 large russet potatoes
some garlic powder
some fine salt
about 30gm unsalted butter
2 egg yolks
50gm milk
some pepper - optional


1. Boil the potatoes with skin with just enough water to cover them.
2. To check for doneness, use a fork to prick. If the fork goes in easily, they are cooked.
3. Preheat oven to 200 degree celcius.
4. When the potatoes are cooled but still a little bit warm, you can now remove the skin easily by cupping your hand over one end of the potato and pull the skin away.
5. Cut the potatoes into at least 8 slices or more onto a large plate.
6. Sprinkle the garlic powder and pepper and some salt and also the butter over the potatoes.
7.    Mash them with a potato masher until fine.
8.    Beat 2 egg yolks with some milk about 50ml.
9.    Reserve about 1/4 egg yolk mix for brushing/drizzle onto the tops of the potatoes.
10.  Pour the remaining egg yolk mix into the mashed potato and blend till absorbed.
11.  Use a piping bag with a large star nozzle and fill it up.
12.  Use a spoon to drizzle the reserved egg yolk mixture onto the piped potato swirls.
13.  Pipe onto a oiled baking tray or into oiled small sturdy muffin cups.
14.  Bake for about 16 minutes or till the edges of the swirls turn brown colour.

Lemon Honey Chiffon Cake by Eleanor Lim

Lemon Honey Chiffon Cake


Ingredient A:

5 Egg Yolk 
30 gm Honey
50 gm Olive Oil 
120gm Cake Flour
Lemon Zest (from 1 whole lemon) 
50ml Lemon Juice (extract from lemon)
2 tsp Cold Water

Ingredient B:

6 Egg White
1 tsp Lemon Juice
60gm Castor Sugar


  1.  Preheat oven at 160degree celcius.
  2. Sift the flour and set aside.
  3. Beat the egg yolk with honey in a mixer until light and fluffy.
  4. Add in the olive oil to incorporate well and add in the lemon zest. Mix well.
  5. Transfer to a mixing bowl if you only has one mixer. For the above steps, I use hand whisk.
  6. Add in half the sifted flour, mix, then half lemon juice, mix again and add in 1 tsp of the cold water and mix well. Repeat again with the other half  and mix into a smooth batter. 
  7. Whisk the egg white until bubbly, add in the lemon juice and sugar slowly in 2-3 portions. Whisk until stiff peak.
  8. Scoop up 1/3 of the egg white and mix into the batter until incorporated.
  9. Add in the rest of the egg white and mix well. 
  10. Pour into the chiffon tin and smoothen the top. Give the tin a few light knock to release the air bubbles trap inside.   
  11. Bake in oven for 50min. (I bake abt 30-35 min using the mini chiffon tins). Again, different oven works differently. 
  12. Once baked, immediately turn over to cool over the bottles.
  13. Unmould the cake only after it is completely cooled.

Source: Adapted from Carol's The First Book of Baking for Beginners

Note: Original recipe uses 8" Chiffon Tin (I use 6 mini chiffon tins instead, but can make do with 5 though) 

Monday 23 September 2013

Agedashi Tofu by Sharron Wee

Agedashi Tofu ( Recipe adapted from Rasa Malaysia Blog)

One block soft tofu
Tapioca starch

1 cup dashi ( satchets of dashi can be bought from Daiso)
2 tablespoons soy sauce
2 tablespoons sake
2 tablespoons mirin
Peeled and grated daikon
Sliced green onions/scallions
Dried bonito flakes
Shredded seaweed

Cut the tofu into 6 pieces. Bloat each with paper towels and coat with tapioca starch. Set aside.

Bring all the ingredients of sauce to gentle simmer in a small sauce pan.

Heat up the oil in a wok a frying pan and deep fry to tofu until they turn light brown or crispy.
Remove the deep-fried tofu and drain the excess oil on a plate lined with paper towels.

To serve, place a few pieces of tofu in a small bowl and pour some sauce on the tofu. Garnish with some grated daikon, chopped scallions, dried bonito flakes and the shredded seaweed.

Serve immediately.

Sunday 22 September 2013

Egg Custard Bun by Cynthia Lim

Recipe link:

Rainbow Cake by Cheryl Lai

Rainbow Cake Recipe by Cheryl Lai   
Cake Ingredients: (makes a 6 inch tall cake)  
150g unsalted butter  
250g sugar  
3 large egg white  
1.5 tsp vanilla extract  
280g cake flour
2.5 tsp baking powder  
240ml fresh milk  

1. Preheat oven at 180C.  
2. Cream butter and sugar till light and fluffy.  
3. Beat in egg white a little at a time, ensuring it's well mixed.  
4. Mix in vanilla extract.  
5. Add 1/3 of the sifted flour and baking powder and mix well.  
6. Add 1/3 of milk. Mix well.  
7. Repeat step 5 & 6 until all well incorporated.  
8. Divide into 6 equal portions.  
9. Add Wilton gel colouring to the 6 divided portions (Red; Orange; Yellow; Green; Blue; Violet)  
10. Pour each colored batter into individual 6 inch round pans laid with baking paper and bake each colour for 15 minutes. (If you only have one pan, after the first violet layer is baked, remove it from the pan, re-line the same pan with new baking paper and pour the next coloured batter into the pan and put it into the oven to bake for 15 minutes. Repeat for the rest of the colours.)
11. Cool all cake layers on a wire rack completely before assembly.  
For the fillings and crumb coating:
750g Philidelphia cream cheese
Outer Frosting:  
150g dairy whipping cream  
20g sugar  
2 tsp instant custard powder  

1. Beat the whipping cream in a cold metal bowl with sugar till firm and stiff (do not overbeat else it will start to curd)  
2. Add in custard powder and mix well.  
1. After the baked cake layers are completely cooled, fill each layer generously with the cream cheese icing starting with Violet layer at the bottom, followed by Blue, Green, Yellow, Orange and lastly Red layer at the top.  
2. After all the 6 layers are assembled, crumb coat the whole cake with the remaining cream cheese. Put into the fridge while you prepare the outer frosting.  
3. Decorate the cake as desired.

Rainbow Cupcakes by Cheryl Lai

Rainbow Cupcakes Recipe by Cheryl Lai
Ingredients (makes about 20)
226g unsalted butter
360g sugar
5 large egg white
2 tsp vanilla extract
426g cake flour
4 tsp baking powder
350ml milk
1. Preheat oven at 180C.
2. Cream butter and sugar till light and fluffy.
3. Beat in egg white a little at a time, ensuring it's well mixed.
4. Mix in vanilla extract.
5. Add 1/3 of the sifted flour and baking powder and mix well.
6. Add 1/3 of milk. Mix well.
7. Repeat step 5 & 6 until all well incorporated.
8. Divide into 6 equal portions.
9. Add Wilton gel colouring to the 6 divided portions.
(Red; Orange; Yellow; Green; Blue; Violet)
10. First, scoop 1.5 teaspoons of violet batter into a white cupcake liner laid in a cupcake tin,spread it evenly out with the teaspoon. Put it into the preheated oven and baked for 1.5 minutes before taking it out and spreading 1.5 teaspoon of the blue batter on the slightlybaked purple batter.
Put it back into the oven and baked for another 1.5 minutes.
Remove from the oven and repeat the steps for green, yellow, orange and red batter.  
11. When all the six colours are filled, continue baking in the oven for 15-20 minutes or until a skewer comes out clean.

Egg Tarts by Amanda Tay

 50g butter
50g shortening
80g icing sugar (I reduced to 55g)
1tsp salt (Will reduce to ½ tsp on next attempt)
50g beaten egg
200g cake flour
¼ tsp baking power

Egg Fillings: 
100g castor sugar (I reduced to 80g)
20g milk powder
½ tsp salt
200g water
160g beaten egg
40g egg yolk

 1.      Sift cake flour and baking powder together.
2.      Beat butter, shortening, icing sugar and salt together till creamy and fluffy. Gradually add in beaten egg. Mix well.
3.      Add in flour mixture and combine to form dough. Cover with cling wrap and set aside for about 30 minutes.
4.      Roll out the dough till about 3mm thickness. Using the egg tart mould, cut out the dough.
5.      Press each dough into the moulds. Keep in the fridge for about 1 hour.
6.      Combine castor sugar, milk powder, salt and water together. Mix well.
7.      Add in beaten egg and egg yolk. Mix well. Strain egg mixture.
8.      Pour mixture into tart shells till about 70% full. (I will fill up to 85% in my next attempt).
9.      Bake in pre-heated oven at 160C for about 20 – 25 minutes. 
Source: All About Cakes and Desserts

Lemon Chiffon Cake by Amanda Tay


5 eggs
110g cake flour
120g castor sugar
¼ cup evaporated milk (60ml)
¼ tsp baking powder
1 lemon
¼ cup oil (60ml)
½ tsp vanilla extract

1.      Grate the peel of lemon to obtain 2 tsps of lemon zest.  Separate the egg yolks and egg whites.  Shift cake flour and baking powder together.
2.      Add ½ of the castor sugar (60g) to egg yolks and beat till creamy and fluffy.
3.      Add in 1/3 of the evaporated milk and mix well, followed by 1/3 of the flour mixture and fold well. Continue with another 1/3 of the evaporated milk and 1/3 of the flour mixture.  Repeat until the evaporated milk and flour are used up.
4.      Add in the vanilla essence, lemon zest and salad oil, and gently mix well.
5.      Beat egg whites until foamy.  Add in the remaining castor sugar, and continue to beat until peaks are formed.
6.      Take 1/3 of the egg white and add to the batter.  Gently fold in to mix well.  Pour the batter into the remaining egg white and gently fold in to mix well.
7.      Pour batter into a 17cm cake mould.  Gently knock the sides of the mould to release air bubbles trapped inside.
8.      Bake in pre-heated oven at 150oC for about 60 minutes.  Remove from oven, invert the mould and set aside to cool for about 30 minutes.  Once cooled, remove from mould.

Source: All About Cakes and Desserts

Crumbled Lemon Sliced by Maria E Lim

Crumpled Lemon Slices
1 ¼  cup self-raising flour
1/2 cup caster sugar 
60g butter
1 egg, lightly beaten
1/4 cup lemon juice
1/2 cup caster sugar
1 egg, lightly beaten
 60g butter

For the base: sift flour into bowl, add sugar, stir well to combine. Rub in butter and add egg to form a soft dough (I mix this through quickly with a butter knife). Press two thirds of the mixture into tin.
For the filling: place all filling ingredients into small pot and stir over low heat until thick. Pour the hot filling over the dough in the tin. Crumble the remaining dough over the top. Bake at 180 C for 30 minutes.

*If you find the flour/dough is too sticky, you may use a little more flour. But the more flour use the base will be drier after baking.


Salmon Poached in Miso Broth by Jonathan Tan

This dish is rather easy to prepare. Results were surprisingly good. The salmon remained moist, the broth was pleasantly savory and the pek chye stems gave the dish a nice crunch. The chilli added another dimension to the miso broth, which was quite good.

This is what used to serve 2.

1 Salmon fillet - about 400grams (preferably with skin on as it helps to hold the flesh together during cooking) and bones removed (if any still remain)
2-3 tbsp Miso paste
1 red chilli, de-seeded and thinly sliced. (cutting the chilli lengthwise is an easy way to de-seed it)
2 bunches of Sio Pek Chye or Bok Choy
3 stalks of spring onions - chopped
150gms of broccoli - chopped
1 small pack of enoki mushrooms - Roots off, washed and roughly separated

1 liter Vegetable or fish stock (Optional)
A few drops of sesame oil

1. To prepare the pek chye, separate the leaves from the stem. Set the leaves aside. Thinly slice the stems diagonally. They will look like celery slices after. Set aside the sliced stems.
2. In a large deep pan or wok, Pour in a liter of the stock. (1 liter of water if not using stock) Add in 2 tbsp of Miso paste. Mix well and taste. Add miso paste as required/preferred. Bring the liquid to a gentle simmer. Reduce heat if the broth is at a rolling boil.
3. Very gently place the salmon (skin side down) into the pan. Add in the sliced chillies into the both. Let the salmon poach for about 5-6 mins.
4. Add the chopped broccoli into the broth around the salmon and simmer for 1-2 mins. Add in the Pek Chye leaves, enoki mushrooms and spring onions into liquid. Continue to let the broth simmer for another 30 seconds to 1 min.
5. Turn off heat, and very gently lift the salmon out of the broth and onto a plate.
6. Gently remove the skin from the salmon. It should peel off rather easily. Cut the Salmon into 2 portions down the middle.
7. Portion out the broth and vegetables into 2 serving bowls. Then place the a piece of salmon in each bowl.
Its great on its own as a carb-free meal or serve with steamed rice.

Prawn and Beancurd Balls by Lucy Tan

Prawn with Beancurd Balls
 (Makes 40)

400g Minced Pork 
200g Minced Prawns
 1 tube Tofu, mashed
 2 sprigs Spring Onion, thinly sliced 
6 Shallots, sliced 
5-8 Water Chestnuts, skinned and coarsely chopped 
1 Egg 
3 tbsp Corn Flour
 2 tbsp Flour
2 tbsp Oyster Sauce
 ½ tsp Pepper 
1 tbsp Light Soy Sauce


Combine all the ingredients, add seasoning and mix well. 
Heat oil in a wok for deep frying. 
Using a tablespoon, scoop the mixture and mould them into balls. 
Place them into medium hot oil and deep fry for about 5 mins, or until they turned golden brown.
 Remove, drain off excess oil and serve.

Cereal Prawn Pizza by Shar Kay

Recipe link:

Singapore Chilli Crab Cream Pasta by Shar Kay

Recipe link:

Snail Cookies by Phay Shing Tan

Recipe for Snail cookies
(Adapted from recipe for Chinese New Year melt-in-your mouth almond cookies)

Plain dough
120g cake flour
30g icing sugar
1/2 tsp baking soda
1/4 tsp baking powder
1 tbsp cocoa powder
1/8 tsp salt (or a pinch if you prefer less salt)
75ml canola oil (can replace with other oil if you prefer)
1 tsp vanilla essence added to the oil

Flavoured dough

For every 60g of cake flour add:
- 1 tbsp of cocoa powder to the flour mixture for chocolate flavour
- 1/2 tbsp of green tea powder to the flour mixture for green tea flavour
- 1 tsp strawberry essence and 2-3 drops of red food colouring to the oil for strawberry flavour

1. Sift flour, icing sugar, baking soda, baking powder and salt. Mix well by whisking and divide the flour mixture into half
2. Add cocoa powder/ green tea powder in one portion of flour mixture if you are making these flavours and mix well
3. Gradually add oil a tbsp at a time to the flour mixtures ( about 2.5-3 tbsp for each portion) until a ball of dough can be formed. Sprinkle a bit of water and continue kneading until the dough does not crumble into pieces.
4. Dough can be cling wrapped and refrigerated for 30min or overnight at this point before shaping it. Bake for 10-15min at 160°C.

Steps for shaping the snails:
1. After preparing the dough, wrap up in cling wrap to refrigerate for 30min. Divide the flavoured dough into 2/3 and 1/3 portions.  You can play around with the excess 1/3 portion of flavoured dough to make cookies of different shapes.
2. Draw a 10x15cm box on a baking sheet and a 15x15cm box on another sheet and fold it such that the dough can fit into a "pocket". Put the 2/3 portion of flavoured dough into the smaller pocket and roll it out using a rolling pin, making sure that the corners are filled. Roll until the dough is about 0.4-0.5cm thick. Repeat for plain dough in the bigger pocket. Roll until both dough are about the same length as shown.
3. Carefully place the plain dough on top of the flavoured dough by aligning the straight 10 and 15cm sides. Place a baking sheet over and gently roll the two sheets of dough to make it stick a bit. Roll up the dough like a Swiss roll in the direction shown by the arrow above, making sure that there is no air trapped. Cling wrap and refrigerate overnight or for 30 min. Cut to 0.6-0.7cm thick slices with a knife. I used a baking sheet cut to this width as a template to ensure that all slices are even in thickness.4. Place pinwheels on baking sheet to bake. You may add melon seeds that have been split into two to make the feelers of the snails.
5. You may use melted compound chocolate to draw in the faces of the snails after the cookies have cooled to room temperature.

Friday 20 September 2013

Apple Tarts by Ronnie Chan

Apple Tarts

(10" removable base pie pan)

Tart Pastry:

125g cube unsalted butter
1 egg
Pinch of salt
250g plain flour
A little water


4 apples cut in wedges
juice from half of a lemon, 1 tbsp sugar, 1 tbsp butter - for brushing on the apple wedges


1) mix well flour, butter and salt to form sandy texture
2) add in beaten egg + some water to form dough
3) sandwich dough with 2 pieces of cling film set in fridge 1/2 hr
4) take out from fridge to flatten dough between cling film.
5) place on cake pan carefully.
6) fill in with apple wedges.
7) brush with (melted butter, a bit of lemon juice and sugar)
8) bake in preheated oven 220deg cel for 10mins and reduce to 200 deg cel for another 20 min.

Custard Cream filling


1 cup double cream
1-2 beaten eggs
50g caster sugar


1) warm cream and sugar, slowly whisk in beaten eggs.
2) after baked the pastry, sprinkle some sugar over the apple and pour in custard mixture
3) bake 200 deg cel for 10-15mins
4) set for 1 hr before cut.

One-Pot Hainanese Chicken Rice with Chilli Sauce by Shar Kay

One-Pot Hainanese Chicken Rice with Chilli Sauce

Recipe Link:

Blueberry Muffins with Struesel by Shar Kay

Blueberry Muffins with Struesel

Recipe Link:

Lemon Cupcakes with Dried Fruits by Lily Chua

Lemon Cupcakes with Dried Fruits
*Recipe adapted from Ann Nicol Cupcakes & Muffins

Lemon Cupcake ingredients

125 gm caster sugar
125g unsalted butter softened - original soft tub margarine
2 medium eggs
125 g self raising flour
1/2 tsp baking powder
1 tsp lemon juice
I also added lemon zest 1/2 tsp
I also added a tablespoon of milk.


Preheat the oven to 190 deg celcius

Line the muffin tray with 12 paper cases.

Place all the cupcake ingredients in a large bowl and beat with an electric mixer for about 2 minutes until smooth.

Bake at about 18 minutes until firm risen and golden. Let sit in muffin tray about 1 minute and remove onto the wire rack to cool.

Make the lemon curd and spread on cupcakes when the lemon curd is cooled.

Top with some mixed fruit.

Lemon curd recipe from

Lemon Curd ingredients

3 large eggs - beaten
3/4 cup or 150gm granulated white sugar (I used caster sugar)
1/3 cup or 80ml fresh lemon juice (2 lemons)
56 grams unsalted butter at room temperature - cut into cubes
1 tablespoon lemon zest


Place a stainless steel bowl over a saucepan of simmering water, whisk together the eggs, sugar and lemon juice till blended.

Whisk constantly to prevent curdling of the eggs, until mixture becomes pale in colour and quite thick. About 10 minutes.

Remove form heat and pour through a fine strainer to remove any lumps.

Put in the cut butter and whisk with spatula till butter melted. Add in the lemon zest and cover the surface of the lemon curd to prevent a skin from forming.

When cooled, use it to spread.

Tuesday 17 September 2013

Baked Char Siew Buns By Sharron Wee

Baked Char Siew Buns 

* Prepare TZ in advance
( 25g Bread Flour + 125 Water)

** Mix the above ingredient together in a pan.  Use low fire to heat the mixture. Stirring constantly.  Initially it will remain a liquid, but it will undergo a change after a few mins and thicken to a creamy texture. Lines will appear while u are stirring. Remove from heat immediately and pour the mixture into a shallow dish. Cover with cling wrap to prevent the surface from drying. Allow TZ to cool to room temp before you add it into the bread dough.

Ingredients for Bread Dough
1/2 beaten egg
35g condensed milk
83g tangzhong
60ml water
200g bread flour
50g cake flour
50g castor sugar
7g yeast
5g salt
20g unsalted butter
Ingredients for fillings
350g char siew. diced into very small pieces
5 shallots, sliced thinly and nicely deep fried
120ml water
1.5tbsp light soya sauce
1 tbsp dark sauce
2 tbsp fine sugar
3 tbsp of the char siew sauce that you will receive from the roast meat stall
1.5tbsp corn flour
1.5tbsp plain flour
( you may also add 2tbsp of oyster sauce for a slightly saltier oomph!)
In a large bowl add all the seasoning together and pour them into a non-stick pan. Use a whisk to help rid flour lumps. Heat sauce in medium fire and stir consistently until it thickens. Pour the char siew and fried shallots into mixture and mix evenly. Cook for a minute to form a starchy filling. Allow to cool before use.


Prepare bread dough in a bread machine, add wet ingredients first followed by the dry. I am using Kenwood BM. Press dough Function #8.  This feature requires 1.5 hour incorporating proofing.

Once dough is ready in BM, remove and place on a floured worktop, punch dough to release the trapped air. Flour your hands and shape dough into a ball. Let it proof for another 15 mins, cover with cling wrap.
After 15mins proofing,  weigh the dough individually and make small round balls of  approx. 60g each. Flatten each dough with a well floured rolling pin, add 2 - 3 tbsp of char siew filling  onto the center of each dough. Wrap the dough and seal it up using finger tips to pinch and close the gaps. Round into balls again and transfer to a baking tray line with baking paper.
Leave dough to proof for an hour before bake. Pre-heat oven 180 degree. Egg wash the buns then Bake them for approx. 18-20mins.

Note * if the dough is too sticky to handle even though  u have floured ur working mat or hands,  do oil ur hands with a few drops of oil instead. Works nicely!

Friday 6 September 2013

楊枝甘露 - Grapefruit Mango Sago Cold Dessert by Grace Tan

Recipe adopt from Carol Hu Blog:-


Sago - 60g,
Fresh Milk – 300ML
Coconut Milk – 300ML
Rock Sugar – 60-80g
Cold water – 100ML
Mango – 500G
GrapeFruit – 1pcs

1)    Rock Sugar + 100ML of cold water, boil using low fire till the rock sugar dissolve and set aside to cool for later use
2)    De-skin the mango and cut into dice and separate into 300g and 200g
3)    Extract the grapefruit’s flesh.
4)    Boil 1L of water till boil and cook the sago until it is translucent. It normally takes 10mins low fire and shut the fire and brew inside for 20mins.
5)    Scoop out the sago and put into a bowl of ICED water to bring down the temperature
6)    Blend Fresh Milk, Mango (300G), Coconut milk & Rock sugar syrup together using a blender.
7)    Mix in the Sago, Mango & Grapefruit with the blended mixutre.
8)    Chill it for 3~4hrs before serve.

Durian-misu by Angelin Goh

90ml coffee
90ml chocolate milk
75 ml Bailey
1 tsp vanilla paste

cocoa powder for dusting

600grm durian paste
250grm mascarpone
200ml thicken cream
60 grm sugar

Sponge cake
2 eggs  
70 g sugar
60g cake flour
pinch of baking powder
20grm melted butter
1tsp vanilla paste...

Add syrup ingredients together ,set aside....Whip up  thicken cream with sugar ,do not overbeat, add in mascarpone cheese and durian whip well...set in fridge before use...
Beat egg and sugar till ribbon stage,sieve flour n baking powder,add in flour by 3 times n fold in .Add in melted butter n vanilla paste,mix well ...careful not to deflate batter.
Bake in 170 c 20 min or till skew comes out clean...using 18cm pan
Cut cake into two slices ,brush syrup onto cake till moist,add on a thick layer of filling, dust cocoa powder on top ...repeat same step...and to coat the sides of cake with fillings too .

Ramen Burger by Kelly Siew