Red Bean Chinese Pancake by Karen Yee

  http://daysofamom-karen.blogspot.sg/2012/06/red-bean-chinese-pancake.htmls

Ingredients

3/4 cup flour
2 eggs
1 1/2 cup water
1/4 tsp salt
sesame seeds
1 tbsp corn starch mix with some water (for sealing the sides)
oil for frying

Ready made red bean paste (I bought from Sheng Siong. Also available at Phoon Huat)

Method:

Mix the flour, eggs, water and salt together and then make them into thin crepes using a non-stick pan.

Grease the pan lightly with some olive oil with a kitchen towel for each crepe (oil must only be wiped onto the pan just to lightly grease it). 

Slide crepe out once the batter has set. There is no need to flip. 

Prepare a sheet of baking paper (about A4 size), scoop about 1 1/2  to 2 tbsp of red bean paste on the middle of the baking sheet.

Fold over the other part of the baking sheet and press down to flatten the paste. Transfer the paste to the crepe. Fold up the 4 sides, seal the sides with some corn flour mixture (1 tbsp of corn starch mix with a little water).

Heat up a tablespoon of olive oil and pan fry the pancake till both sides are golden brown. Sprinkle some sesame seeds on it to garnish and serve hot. Below is a step by step guide to making this delicious snack/dessert.  

Vanilla cream cheese bundt cake By Lim Yen Li

Vanilla cream cheese bundt cake By Lim Yen Li

Cream well together:

1 and 1/2 cups of sugar
8 oz cream cheese( softened)
1 cup butter ( softened)
3 tsp vanilla extract

Add;

4 eggs, one at a time, cream well after each addition.

Sift together:

1 and 1/4 cups flour
1 cup cake flour
1 and 1/2 tsp baking powder

Gently fold dry ingredients into creamed mixture till flour is fully incorporated.
Baked in well greased and floured bundt pan at 325F for 50 to 60 min or till toothpick comes out clean. Cool the cake in the pan for short while the remove the cake to cool in rack.

Cream cheese glaze:2 cups icing sugar
4 oz cream cheese ( softened )
1 tsp vanilla extract
2-3 tsp milk

Beat everything well in electric mixer till smooth. Add more or less milk to get the proper consistency, relatively thick, not quite pourable. Spoon n swirl the glaze on top of the cake, let it drip down naturally.

My little notes:

1) I made 1/2 the recipe. Baked into 3 small bundt cakes.
2) Only used 80g of icing instead of 120g for the glaze.
3) Baked at 160 degree for 30 min.

From Rock Recipe.

Chia Seed/ Banana/ Chocolate/ Peanut Butter Yoghurt Parfait By VegSmoothie Bunny

Chia Seed/ Banana/ Chocolate/ Peanut Butter Yoghurt Parfait By VegSmoothie Bunny

Recipe: (serves 1)
1 tablespoon Chia Seeds
1 No Sugar Added plain yoghurt
(I used Marigold's no sugar added/ non fat plain yoghurt)
1 teaspoon 100% unsweeetened cocoa powder
1 teaspoon all natural peanut butter
2 small bananas
1 Medjool date
1/2 an orange

To Make:
Pour Chia Seeds into a bowl and cover with just enough water.
Soak Chia Seeds for 5 minutes.

Blend 1/3 of the yoghurt, chia seeds, (and the water the seeds were in) and 1 small banana.
Pour blend into glass.

Blend peanut butter, 1/3 yoghurt and cocoa powder.
Pour blend into glass

Pour remaining 1/3 yoghurt.

Top off with sliced bananas, diced oranges, pitted and diced medjool date or other toppings of choice.

Optional: If in a rush, just blend everything at one go!

Gula Melaka Chocolate chip Chiffon cake By Janice Leck

Gula Melaka Chocolate chip Chiffon cake By Janice Leck

Ingredients:-

65gm thick coconut milk
4 egg yolks
3 tbsps cooking oil
1/8 tsp salt
95gm cake flour
1/4 tsp baking powder
2 - 3 tbsps chocolate chip
90gm chopped gula melaka

4 egg whites
30gm caster sugar
1/4 tsp cream of tartar

Method:-

1.  Preheat oven to 175C.
2. Melt gula melaka and coconut milk together over low fire. Stir constantly.
3.  Pour gula melaka mixture through sieve to rid gula melaka bits.  Set aside to cool.
4.  Sift cake flour, baking powder and salt together.
5.  Using a hand whisk, mix egg yolks, oil, gula melaka mixture and flour together till well combined.
6.  In a separate bowl, whisk egg whites and cream of tartar till frothy using electric whisk.
7.  Add sugar in 3 additions and whisk till peak form.
8.  Fold in 1/4 of meringue into egg yolk mixture till combined.
9.  Fold in remaining meringue till well combined.
10.  Pour mixture into 21-cm tube pan.
11.  Put in preheated oven and bake for 40 to 45 min.
12.  Remove from oven.  Invert cake and let cool completely.
13.  Remove and serve.

Mango Avocado Ice Cream By Catherine Chionh

Mango Avocado Ice Cream By Catherine Chionh

 

Ingredients
1 mango
1 avocado
150ml almond milk(maybe substitute with soy milk or milk)
Condense milk or honey to taste(I didn't use any)

Method
Blend mango and avocado with milk in blender until smooth.
Scoop the purée into ice tray and freeze overnight(or at least 4hours)
Put frozen purée cubes into blender and blend on high.
Serve and enjoy!

Mango Chiffon Cupcakes By Cindy Koh

Mango Chiffon Cupcakes By Cindy Koh

Ingredients:
(makes 10 cupcakes)

for the chiffon cupcakes:
3 egg yolks (use large eggs)
25g caster sugar
50ml vegetable oil
100g fresh mangoes (use sweet, well ripened mangoes)
1 teaspoon lemon juice
80g cake flour

4 egg whites (use large eggs)
55g caster sugar


for the filling/frosting:
80g fresh mangoes (use sweet, well ripened mangoes)
25g caster sugar
75g mango flavoured yoghurt (I used peach and mango flavour)
125ml non-dairy whipping cream


Method:

to make the cupcakes:
Blend 100g mangoe flesh till smooth. Set aside.
Place egg yolks in a mixing bowl. With a manual hand whisk, whisk the yolks a little. Add in sugar and whisk to combine. Add in vegetable oil gradually, whisk to combine. Add the mango puree, lemon juice, whisk to combine. Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix. Set aside.
In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
Spoon batter into paper cups till it reaches the rim. Place paper cups onto baking tray and bake in pre-heated oven at 180 degC for 12~15 mins, or until a toothpick inserted into the centre comes out clean. Leave to cool completely. (Note: the cupcakes will rise well above the rim during baking, but will shrink upon cooling.)

to make the filling/frosting:
Blend mango flesh, sugar, yoghurt until the mixture becomes smooth.
With an electric mixer, whisk non-dairy whipping cream till stiff. Fold in the whipped cream to the mango mixture. Blend thoroughly.

to assemble:
Fit piping bag with a piping tip, fill the bag with the filling. Gently push the piping tip into the centre of each cupcake and fill the inside with the filling. Then pipe the whipped cream on top of the cupcake.
Leave to chill in the fridge before serving.

Recipe source: chiffon cupcakes adapted from 好吃戚风蛋糕轻松上手, 福田淳子

Oreo CheeseCake By Grace Tan

Oreo CheeseCake By Grace Tan

Ingredients:

• 1 packet (150 gm) Oreo sandwich cookies, cream fillings removed
• A handful of roasted almonds (Optional)
• 50 gm melted butter
• 500 gm cream cheese block
• 100 gm caster sugar
• 2 large eggs
• 140 ml of plain yogurt
• 1 tsp vanilla extract
• 50gram of oreo sandwich cookies, cream filling removed + 30gram of almonds (to be mix in the creamcheese) – process it using food processor too.

Method:

1. Preheat oven to 170C.

2. Put Oreo cookies + Almond into a food processor and pulse to fine. Add melted butter and process a few seconds until well combined and spread it evenly on the baking pan.

3. Use an electric mixer to beat cream cheese and sugar until smooth. You might need to scrape down the sides of the bowl to mix completely. Add the egg and mix well, followed by yogurt and vanilla extract. Beat until well combined and smooth. Fold in the oreo & almond mixture (80g crusted).

4. Pour the cream cheese mixture over Oreo base. Bake in the preheated oven, for about 50-60 minutes (Depend on individual oven).

5. Remove the cheesecake pan from the oven. Let it cool on a wire rack and chill in fridge until completely set.

6. Ready to serve

Note:

1) I used golden oreo for the base and original oreo to be mix into the cream cheese mixture.

2) Original recipe call for Thickened cream but I replaced it with yogurt for health reason.

Tiramisu Cupcakes By Hui Yin Phua

Tiramisu Cupcakes By Hui Yin Phua

Tiramisu Cupcakes
(Yield for 18 cupcakes)

Ingredients :
65g Unsalted Butter
225g Sugar (I reduced to 200g)
3 Eggs lightly beaten
3 Egg yolks from 3 eggs
1 tsp Vanilla Extract
1/2 tsp Salt
4 tbsp Full Cream Milk
185g Self Raising Flour - sifted
250ml Hot Expresso or any strong coffee (i use nescafe 2 in 1)
3 Tbsp Rum (I used Bailey)

Instructions :
1) Preheat oven to 180 degrees, line muffin tray with cupcake liners
2) Cream butter for a few mins, gradually adding sugar and continue to beat until well combined.
3) Add eggs and egg yolks. Beat until mixture is well blended, light and fluffy
4) Add vanilla extract, salt and milk. Mix well.
5) Add flour and continue to beat until well mixed. Stop once all the flour has been incorporated well into the batter.
6) Spoon batter onto cupcake liners
3/4 full. Bake for 20-25 mins. Remove from oven and let cupcakes sit in muffin tray for 5 mins.
7) Meanwhile combine expresso with rum.
8) Pierce several holes in the cupcakes with a toothpick. Using a syringe, inject generous amounts of coffee mixture into the cupcakes. Allow to cool completely for at least 30 mins before frosting.
9) Pipe the rum-spiked frosting over the cupcakes. If desired, chill frosted cupcakes in the fridge and dust cocoa powder just before serving.

Rum Spiked Frosting :
500g Heavy Cream
500g Mascarpone Cheese
50g Icing Sugar
3 Tbsp Rum or more
Chocolate powder

Method:
1)Whisk heavy cream until soft peaks form.
2) In a separate bowl, whisk the mascarpone cheese with icing sugar until sugar has dissolved. Stir in rum
3) Fold in whipped cream
Recipes extract from cupcakes with attitude by Benjamin Wong

Eggless Coffee Cupcake with Coffee Buttercream (Egg option included) by Pauline Tan

Eggless Coffee Cupcake with coffee buttercream frosting

For the cupcakes
150g slightly salted butter, softened
150g caster sugar
175g self raising flour
¾ cup of pureed tofu (I use silken tofu and blend it in my food processor)*
1tsp vanilla extract
Approx 30ml very strong coffee

For the Coffee Buttercream
125g unsalted butter, softened
250g icing sugar, sifted
Coffee (subjective),  adding a very small amount at a time until it comes together the right consistency.

Method
1. Preheat the oven to 180 and line a tin with 12 paper cases.
2. Beat the butter and sugar together until light and fluffy, and then add the pureed tofu and beat until smooth.
3. Add the vanilla and then sift in the flour and alternating with the coffee a little at a time.
4. Mix it all together until it has all combined.
5. Now divide it between the cupcake cases.
6. Bake in the oven for 15-20minutes (mine took 18, I know my oven well so check yours after 15)
7. Whilst the cupcakes are cooling on a rack, whip up the butter cream by beating the butter and icing sugar together. Whip it with an electric whisk if you have 1, its much quicker and easier on the arm..!
8. Again adding a little coffee. Careful not to add too much or it will become too runny.
9. If it does, sift in a little more icing sugar and it will come back together. I tend to beat it for around 3-5 minutes, on high speed.
10. Pipe the frosting onto the cooled cupcake and dust it with some coco powder or coffee powder. Enjoy it with a cup of coffee!!

* ¼ cup of pureed tofu equal to 1 egg
__________________________________________________

Coffee Cupcake with coffee butter cream frosting

For the cupcakes
150g slightly salted butter, softened
150g caster sugar
175g self raising flour
3 eggs
1tsp vanilla extract
Approx 30ml very strong coffee

For the Coffee Buttercream
125g unsalted butter, softened
250g icing sugar, sifted
Coffee (subjective), adding a very small amount at a time until it comes together the right consistency.

Method
1. Preheat the oven to 180 and line a tin with 12 paper cases.
2. Beat the butter and sugar together until light and fluffy, and then add the eggs 1 at a time beating between each 1.
3. Add the vanilla and then sift in the flour and alternating with the coffee a little at a time.
4. Mix it all together until it has all combined.
5. Now divide it between the cupcake cases.
6. Bake in the oven for 15-20minutes (mine took 18, I know my oven well so check yours after 15)
7. Whilst the cupcakes are cooling on a rack, whip up the butter cream by beating the butter and icing sugar together. Whip it with an electric whisk if you have 1, its much quicker and easier on the arm..!
8. Again adding a little coffee. Careful not to add too much or it will become too runny.
9. If it does, sift in a little more icing sugar and it will come back together. I tend to beat it for around 3-5 minutes, on high speed.
10. Pipe the frosting onto the cooled cupcake and dust it with some coco powder or coffee powder. Enjoy it with a cup of coffee!!

Corn, Cendol & Gula Malacca Agar Agar by Wendy Kwan

Corn, Cendol & Gula Malacca Agar Agar

(Freshware-15 Cavity Small Canneles Silicone)

Ingredients 
900ml water
9-10 tbsp sugar
200g gula Malacca
200g sweet corn kernels (Microwave 2 mins)
1-2 drops egg yellow paste & panda paste (colouring)
1 pkt agar agar powder – 10 g (Swallow Globe Brand)
1 pkt of 280g panda cendol strip (Discard water & wash, microwave 1 min)

Method for Sweet Corn Layer
1. Combined 300ml water, 4g agar agar powder to boil, add 4.5-5 tbsp sugar together until dissolved & turn down the heat to medium.
2. Add in 200g cooked corn Kernels, 1-2 drops egg yolk paste & keep stirring until mixture boils.
3. Scoop 3.5 tbsp into the wet jelly mould and leave mixture to slightly set, pick the surface with a tooth pick before adding the second layer.

Method for Panda Cendol Layer
1. Combined 400ml water, 4g agar agar powder to boil, add 4.5-5 tbsp sugar together until dissolved & turn down the heat to medium.
2. Add in 280g cooked panda cendol, 1-2 drops panda paste & keep stirring until mixture boils.
3. Scoop 3.5 tbsp into the Corn layer and leave mixture to slightly set, again pick the surface with a tooth pick.

Method for Gula Malacca Layer
1. Combined 100ml water and 200g gula Malacca cook until dissolved. Remove from heat & strain it.
2. Add in the balance 100ml water, 2g agar agar powder & keep stirring until mixture boils.
3. Scoop 1.5 tbsp into the cendol layer.
4. Leave it set & chill cool.

Mould used

Airfryer Baked Mini Zebra Butter Cake by Tiffany Koong

Airfryer Baked Mini Zebra Butter Cake by Tiffany Koong

Ingredients
115g butter (i used Golden Churn canned type butter)
2 eggs(100g)
100g castor sugar
100g self raising flour, sifted
30ml milk
1tsp vanilla paste or vanilla essence
1 tbsp of cocoa powder

Method
1) Preheat airfryer at 160deg. Line the 6" baking tin base and grease the side of the tin
2) Beat butter and sugar in mixer till fluffy
3) Add eggs one at a time then add vanilla paste and milk. Mix well in mixer
4) Add sifted flour and mix till incorporated
5) Scoop half batter out and set aside
6) Add cocoa powder to the batter in mixer and mix well
7) Scoop 2tbsp of the plain batter on centre of baking tin. Then scoop 2tbsp of choco batter on the centre of the plain batter in the baking tin. Keep scooping by alternating the both batter till finish. After every scoop of batter into the tin, try to bang the tin to let batter spread out.
8)Place baking tin in airfryer and bake at 160deg for 30min or till skewer come out clean

Wintermelon Dessert by Valerie Ong

Winter melon dessert

Ingredients
2kg winter melon (skinned, cored & cut into small cubes)
3L water
1 bunch of pandan leaves
Rock sugar (to your taste)

Method

1) Put winter melon, water and pandan leaves into a big pot and boil for 30mins.
2) Take out pandan leaves and add in rock sugar. Amount depends on your taste buds.
3) After sugar completely dissolve, plunge in your hand held blender and blend until like purée.
4) Can be eaten either hot or cold. Enjoy!!!!

Corn & Ham Buns by Neo LH

Recipe adapted from Yvonne C 65c 汤种面包. Shaping of bun and filling adapted from 石师傅的面包教室

Tang zhong
250g water
50g bread flour

Mix and boil till thicken. Cling wrap and keep cool. ( I keep in the fridge and used only the next day) Any balance of this starter dough can keep up to 2-3 days.

Main dough
195g bread flour
90g cake flour
6g instant yeast
6g salt
30g fine sugar
12g milk powder
60g egg
65g water
75g of tang zhong starter dough
45g unsalted butter

Method
1) Mix all ingredient except butter. 2)Once dough form add butter.
3) First proofing @ 45-60mins or till dough double it's size
4) punched the air out and divide @60g per bun
5) see pic for shaping u need abt 9pcs of ham for the filling.
6) 2nd proofing @ 40mins meanwhile prepare top filling
7) egg wash put on top filling and slice of cheese and bake at 170c for @ 15mins

Top Filling
180g can corn drained
60g shredded ham
60g diced onion
20g mayo
Some black pepper
Mix all the above and set aside

Herbed Cheese Loaf with Onions by Lily Chua

Herbed Cheese Loaf with Onions
This recipe is originally created by Ann Bar from allrecipes.com under the name of Italian Herb Bread.
Original recipe makes 2 loaves and also recommends using the dough for a pizza base.

Ingredients (for 1 loaf)
7 g active dry yeast or 0.25 oz ( I used Fleischmann’s one sachet )
1 cup warm water (I used lukewarm with a tablespoon hot water mixed in)
1 tablespoon caster sugar
¼ cup olive oil – use about half to use for dough. (Remainder – use some to oil the bowl later and for the loaf tin)
½ tablespoon salt
½ tablespoon dried basil
½ teaspoon garlic powder
¼ cup grated Mozarella cheese plus some more for topping (original is Romano cheese)
3 cups bread flour
¼ large onion rings

*I omitted ½ tablespoon oregano and ½ teaspoon onion powder

Method 
1. Mix yeast, warm water and caster sugar together in a large bowl. Set aside for 5 minute or until mixture becomes foamy.
2. Stir olive oil, salt, herbs, garlic powder, cheese and 1.5 cups flour into the yeast mixture. ( I didn’t add the cheese till all the flour added in). Gradually mix in the remainder 1.5 cups of flour. Dough will be stiff.
3. Knead dough for about 5-10 mins or until it is smooth and rubbery. Place in an oiled bowl and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. ( I used the good morning brand towel). Allow to rise for one hour, or until the dough has doubled in size. (I kept my bowl in my crockery cupboard)
4. Punch dough down to release all the air. Shape into a loaf and place in a greased loaf tin. Allow to rise until doubled in size about 30 minutes.
5. Punch dough down with a fist. Take dough out and roll into a loaf shape.
6. Sprinkle more basil and some onion before proofing for 30 mins.
7. After 30 minutes proofing - covered with the same cloth and in the cupboard.
8.  Bake at 180 celcius (original temp at 175 celcius) for 35 minutes. About 20 minutes into baking, I also added some cheese on the loaf and continued baking. After baking, remove and cool on wire rack. Wait at least 15 minutes before slicing.

Thai Minced Chicken with Mint & Basil Leaves ( Laab Gai) by Sharron Wee

Ingredients

400g minced chicken

4 cloves garlic, roughly chopped

1/3 cup green lime juice

2 tbsp. fish sauce

1/2 large white onions, thinly sliced

2 spring onions finely chopped

3 springs coriander leaves finely chopped

1/2 cup mint leaves

1/2 cup basil leaves

Lettuce leaves

Laksa noodles/ thick rice noodles

Ingredients for the Spicy Peanutty Chilli Sauce

2 tbsp. Thai sweet chilli sauce

3 tbsp. lime juice

2 tbsp. fish sauce

1 tsp sugar

2 tsp sesame seeds

1 tbsp. crushed peanuts

1 tbsp. chopped chilli padi

3 tbsp. warm water

Chopped handful of coriander leaves

* just mix this all together in a bowl and serve

Method ( for minced chicken)

Cook the minced chicken and the chopped garlic and onions until the meat is cook. Leave aside to cool.

Add lime juice, fish sauce in a bowl and mix well

Stir in the chopped spring onions & coriander

Add mixture to the chicken and sprinkle basil and mint leaves onto it.

Scoop spoonful of the minced chicken into the Lettuce 'bowl', top w some laksa noodles and spicy chilli sauce and pop it right into your mouth!