Chwee Kueh

Recipe

Rice Pudding (Yield about 28 puddings)
Ingredients
150g rice flour
20g tapioca flour
25g wheat flour
1/2tsp salt
220g water
620g hot water

Topping
Ingredients
1/2cup cooking oil
3gloves garlic (chopped)
7-8 shallots (chopped)
200g preserved turnip
1tsp dark soy sauce
light soy sauce, salt and sugar

Steps:
1. Mix the rice flour, tapioca flour, wheat flour, salt and water in a big bowl until well combined.
2. Leave it aside for 2hrs.
3. Stir the mixture and slowly add in the hot water.
4. Continue stirring until it form a smooth batter. (*At this point, the water must be hot. If not the mixture will be watery and the starch will separate from the water. If so, just use a double-boiler to warm up the mixture and keep stirring until it form a smooth batter. *If boiling water is added, the mixture will become gluey. If so, just add some water at a time and keep stirring until it form a smooth batter.)
5. Pour the batter into greased moulds and steam at high heat for 15-20mins.
6. Set aside to cool.

Topping:
1. Soak the preserved turnip for 45mins to 1hr.
2. Drain, add in the seasoning and set aside. (Season the turnip according to your taste)
3. Heat up the oil, fry the garlic and shallot until fragrant.
4. Add in the seasoned turnip and fry until slightly dry.
5. Dish up and set aside.

Serving:
1. Place the turnip onto the steamed rice pudding and serve.

Mango Ice-cream

Recipe

Ingredients
125g whipping cream
150g mango puree
100g milk
35g sugar
1tbsp gelatine powder
2tbsp water

Steps:
1. Use a double-boiler melt the gelatine in the water and leave it to cool.
2. Whisk the whipping cream, mango puree, milk and sugar until thick and creamy.
3. Add in the gelatine mixture and continue to whisk until ribbon stage.
4. Pour the whipped cream into a container and leave it in the freezer to set.
5. Ready to serve.

Cheddar Cheese Egg Tart

Aiya, I over baked my tarts. I was thinking of melting extra cheese on the tarts so that it will taste even better. But I didn't know that cheddar cheese take a longer time to melt than mozzarella cheese. When I realized it, the tarts were slightly too browned. :(


Recipe

Ingredients
Tart crust
100g butter
60g margarine
50g sugar
1 egg
1/4tsp vanilla essence
250g plain flour
15g milk powder
1/8tsp salt

Filling
145g milk
40g sugar
100g whipping cream
2 eggs
1/4tsp vanilla essence
30g cheddar cheese (grated)

Steps:
1. Preheat oven at 175C.
2. Cream butter, margarine and sugar until light and fluffy.
3. Slowly beat in the egg and vanilla essence until well combined.
4. Shift the flour, milk powder and salt together.
5. Fold in the flour mixture into Step 3 and mix to form a soft dough.
6. At this stage you may add in some milk if dough is too dry or some flour if dough is too wet.
7. Wrap the dough up and let it rest in the fridge for 30mins.
8. Press about 25g of dough (depend on the size of the mould) into a greased tart mould and trim the edge.
9. Let it rest in the fridge for 30mins.

Filling:
1. Boil the milk and sugar until sugar dissolved.
2. Let it cool.
3. Add the whipping cream, eggs and vanilla essence into the milk.
4. Stir well and strain.

Assemble the tart:
1. Remove tarts from fridge, pour the filling into the moulds until 70% full.
2. Sprinkle grated cheese into the filling.
3. Bake in the preheated oven for 25-30mins or until the surface is slightly burn and golden brown.
4. Remove tarts from mould and cool them on a wire rack.

Milo Swiss Roll

Recipe

Ingredients
3 eggs
50g fine sugar
2tbsp milo powder
1/2tbsp hot water
50g cake flour
10g corn flour
35g butter(melted)

Filling
Ingredients
100g butter cream
2tbsp milo powder
1/2tbsp hot water
50g raisins

Steps:
1. Preheat oven to 200C.
2. Dissolve milo powder with the hot water and leave it aside.
3. Shift the cake flour and corn flour together and leave it aside.
4. Use a cake mixer to whisk the eggs and sugar until light and fluffy.
(Do the ribbon test: Use the whisk to spoon some batter, drip some into the mixing bowl. If it stay visible for a while then this is the right stage.)
5. Gently fold in the milo mixture, follow by the flour.
6. Lastly fold in the melted butter until well combined.
7. Spread batter in a line and greased 10" x 13" tray.
8. Bake in a preheated oven for 10mins.
9. Remove cake from tray immediately and cool on a rack with the skin facing up.

Filling:
1. Soak the raisins with 2tbsp of water for 10mins and discard the water.
2. Dissolve milo powder with the hot water.
3. Mix the milo mixture with the butter cream.

Assemble the cake:
1. Carefully transfer the cake onto a paper with the skin facing down.
2. Spread the butter cream on the cake and sprinkle raisins around it.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

Chocolate Rice Soya Milk Ice-cream

Recipe from Kitchen Capers. I used Soya milk instead of Pomergante Soya milk and I also added some Chocolate Rice into the ice-cream.

Mango Chiffon Cake

Recipe

Ingredients (A)
3 egg yolks
20g sugar
1/2tsp mango essence
35g corn oil
90g mango puree
20g water
few drop of yellow colouring

Ingredients (B)
90g top/cake flour
1/8tsp baking powder

Ingredients (C)
3 egg whites
40g sugar
1/4tsp cream of tartar

Steps:
1.Preheat oven at 175C.
2.Use a hand whisk and mix (A) together.
3.Sift (B) and mix into (A).
4.Stir till well combined and leave aside.
5.Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
6.Gradually add in the sugar and whisk till stiff peaks form.
7.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
8.Then fold in the rest of the meringue lightly until well combined.
9.Pour batter into a 17cm tube pan.
10.Put into a preheated oven and bake for 30-35mins.
11.Remove from oven, invert cake onto table until completely cool.
12.Remove from pan and serve.

Cake Leveler

Bought this few weeks ago. The wire is thin and is not sharp at all, so it can't really slice a cake. You need to press hard into the cake and it don't give a smooth cut. So I used it to make an impression around the cake, then I used a sharp knife to slice it.