Chocolate Ice Cream

I have few egg yolks left after i make this Swiss Meringue Buttercream, so i search internet to see what is the best way to use up all my egg yolks. :) Do not waste food... hehe 

Finally i came across this recipe and it happen i have all the ingredient in my fridge and since i wanted to make ice cream for long time ago, straightaway i decided to make this and immediately i go to kitchen and start work. :) 

Recipe adapted from my123favourites and i make 2 batches of this (Just double everything)

Ingredients:
2 egg yolks
20g Castor Sugar (i omit this since my chocolate is semi sweet)
200ml Milk
50ml Daily whipping cream
65g Chocolate 

Method:
1. In a mixing bowl whisk egg yolks and sugar until sugar dissolve and mixture turn pale. (using handheld mixer - speed 3)
2. Using a pot, warm milk and dairy whipping cream until it is about to boil and leave the stove. Let it cool until warm to touch, around 70c 
3. Pour warm milk into egg yolks mixture and whisk continuously (handheld mixer - speed 2). To prevent egg yolk mixture getting cook
4. Pour the mixture back to the pot and cook until slightly thicken with low flame. Add in chocolate and stir well to combine.
5. Stir the mixture and pour into ice pop mold or air tight container. Keep in freezer for a least 4 - 6 hours or overnight before serve.

Swiss Meringue Buttercream

I always like to frost my cupcake to make them look beautiful and lovely. But the normal buttercream is such a turn off. :(  It is for me way too sweet. 

But worry no more, i discover this Swiss Meringue Buttercream which is using egg white and castor sugar. :) Thanks to my favorite blogger Wendy for her recipe.  Using Castor sugar and i can adjust the sweetness according to my own preference. ya-hoo.... I am going to make this for my girl birthday cake. She is requesting Castle cake for home celebration and princess cake for school celebration. =.=" my girl thought her mummy very good in baking...OMG. But i like the challenge and i will sure i can make it. Stay tune for my castle and princess cake post. :p hahaha 

This is my 3rd attempts and finally i got it right. :( looks easy but in actual fact, not really.

Little notes: Do not make the water too cold or warm. You will not get the desire texture. 

Ingredients:-
60g Egg whites
85g Castor Sugar (original called for 100g)
170g Butter (take out just before start heating the egg white)

Method:-
1. Put sugar and egg whites in a large heatproof bowl, place over a simmering water (double boiler) and constantly whisk until hot to touch and whisk until sugar dissolved. The mixture will looks like marshmallow cream. 
2. Remove from the heat and continue whisk about 5mins till peaks are stiff, thick and glossy. (speed 3)
3. Place the bowl of meringue on top of the large bowl. (DO not use cold water, Not icy water). Now add in butter, beat until smooth before add in another. Continue beating and beat until smooth. 

Jelly Mooncake with single yolk

As i mention in early blog snowskin mooncake, i am not a big fans of mooncake but since this is Mid Autumn Festival and all my favorite bloggers are busy with mooncake, i also want to try it out. :) I had tried snowskin and now i tried on Jelly type. :) 

This is easier then i expected, but of course there are still room to improve in term of the presentation :) haha

Here are the recipe and again i tweet the sweetness because i and my family member cannot take sweet food. So if you prefer, you may check out original recipe Jelly Mooncake 

 Ingredient for the jelly yolk:

160g water

20g sugar

1/4 tsp agar-agar powder

1/8 tsp salt

1  piece pandan leave -knotted

Method:

1) Put all ingredients into a sauce pan and cook till boil.

2) Add in a drop of egg yolk colouring and filling up a egg jelly tray. Allow to set.
* It is very soft so handler with care :)

 Ingredient for filling:

30g sugar

1/8 tsp salt

2 tsp agar-agar powder

2 knotted pandan leaves

300ml water

150ml coconut milk

Method:

1) Boil water, agar-agar powder, sugar, salt and pandan leaves in a sauce pan.

2) When boils, add in coconut milk and stir with a hand whisk till boiled. Once boil take of the stove.

3) Pour into small cups and put in a jelly yolk. Allow to set before use

* This set quite fast around 5mins 

 Ingredient for the skin:

50g sugar

1/4 tsp salt

21/2 tsp agar-agar powder

2 knotted pandan leaves
400ml water

1/2 tbsp condensed milk

50ml coconut milk

some strawberry paste and some yam paste

Method:

1) Boil agar-agar, sugar, pandan leaves and salt in a sauce pan.

2) When boiled, lower heat, add condensed milk and coconut milk stiring continously with a hand whisk till mixture start bubble. Take off from heat.

To assemble:

1) Pour the skin agar-agar mixture into the mooncake jelly mould, filling about 50ml. Allow it to reach half set and scratch it with a fork then put in the ready made filling with yolk.

The ready made will sink a bit into the skin layer.

2) Pour the top agar-agar mixture till reach the top of the mould.

香兰冰皮迷你月饼 (Pandan Snow skin mini moon cake)

Lantern festival is just around the corner and everyone is 'hot hot' making mooncake either bake or non-bake version. Actually myself is not a mooncake 'fancy' but somehow my friend show me a snowskin recipe which is so easy and i cannot resist to try it out myself :) hehe

snow skin mooncake, a photo by jamielow117 on Flickr.

Here are some history of Latern festival :) History
Here's the recipe and i reduce the sugar since the Lotus filling is kinda of sweet for my taste bud :)
Feel free to checkout original recipe Jane's corner

Snow Skin
Ingredients:
100g Koh fun (commercial fried glutinous rice flour)
75g Icing sugar
32g Shortening
80g Cold pandan juice (3 screw pine leaves add with 120ml cold water, blend together and sieved to get juice)

Fillings
290g white lotus paste (divide into 10 portion, 29g each)

Method:

1. Sift Koh Fun and Icing sugar into a mixing bowl.
2. Rub shortening into the flour mixture.
3. Gradually mix in cold pandan juice and mix to form a soft dough.
4. Scale and weigh 29g per portion for each mooncake. (According to the size of your mooncake mould.)

Assemble

1. Wrap each portion of filling with a portion of snow skin.
2. Press into mooncake mould (make sure it is oval shape).
3. Knock out and chill before serving
   

Mango Cheese Cake

I always wanted to try non-bake cheese cake but i just do not get the chance or reason for me to do that since my family member not cheese 'fancy'.. haha. but today i have the chance because i promise my colleague to made him a belated birthday cake :) he is drooling for my version of mango moose cake but i do not have time to bake that so non-bake cheese cake come to my mind ;) He love cheese... office colleague most of them also likes cheese ... wakakakakaka... this is the time :p

DSC01777, a photo by jamielow117 on Flickr.

* My cheese taste a bit "Q Q" because i put a little bit more gelatin :p because i scare it won't set properly... haha

* Top layer too soft... maybe i didnt cook enough. very tiring to keep steering you know.. haha
* Biscuit layer .. i think quite good but got comment too hard :p maybe too thick since original recipe called for 10" pan but i use 9" pan ... hohohoho

But overall i am quite satisfied with the result :) and most important birthday "boy" ate 2 pieces ... hahaha

Ingredients:

Base:

300g Digestive Biscuits (crushed)

100g Butter (melted)

Filling:

(A)

200g Mango Puree

50ml Mango juice

1.5 tbsps Gelatine

(B)

375g Cream Cheese

100g Castor sugar

1 tbsp Lemon juice

200g Whipping Cream

Method:

1. Mix the melted butter with the crushed biscuits and press onto a 10" round loose base pan. Freeze.

2. Cook (A)-double boiling, until gelatine disolve and cool.

3. Beat cheese and sugar till creamy

4. Add in lemon juice then (A)

5. Beat whipping cream until firm and mix into the cheese mixture.

6. Pour onto prepare pan and chill until firm

Topping:

Ingredients:

300g mango puree

75ml mango juice

1 tbsp Castor sugar

3 tbsps Cornflour

Method: 

1. Cook ingredients in a pot until sugar disolve and turn slightly thick.

2. Cool slightly and pour onto firm cheese cake, chill again until the topping turns firm.

Ondeh-Ondeh

Actually i not really eat a lot of kuih before and i do not know why... what i usually ate for breakfast during my kids and youth time? hehe :p  But although i seldom eat kuih but i still have few of my favorite kuih :) 

1. Ondeh-Ondeh

2. Chai Kueh （菜粿）

3. Ang Ku Kueh

4. Kuih Ketalap 

and i love the most is (lor mai chi) ... :) yummy-licious

This is first time i make this and i am quite happy with the outcome :) next time i will put MORE palm sugar and cook a little longer so sugar fully melt

recipe refer Nasi Lemak Lover 

Ingredients:

250 g glutinous rice flour
30g tapioca flour
235 ml Pandan Juice (blend 20pcs of pandan with 250ml water)
100 g gula Melaka (Palm Sugar), finely chopped
100 g grated fresh coconut
1/4tsp fine salt

Method:
1. Combine the glutinous rice flour and tapioca flour in a mixing bowl, slowly add in pandan juice and knead till smooth.
2. Steam grated coconut with salt for about 3mins, set aside to cool.
3. Bring a pot of water to boil. Pinch a small piece of dough (10g each) and flatten lightly. Fill in palm sugar in the center and seal it and lightly roll them into a ball.
4. Cook the balls in the boiling water, when the rice balls float to the surface, continue to cook for another 1-2mins.
5. Remove them and coat with grated coconut.

Mango Pudding 芒果布丁

I have been sick for almost a month and now finally i sort of recovered ... sigh :( pity me

I had bookmarked this recipe for LONG time because my gal love pudding but i just do not have the energy to make it. Also i find it so hard to get mango concentrate because i used 3 weeks to search for it. Tesco, 99 Mart, Giant, Carrefour and those small shops, i just cannot find it ... OMG!!! Then finally i got 1 botol of mango + apple concentrate... who cares i just grab it because of the word MANGO. hahahaha 

Luckily the taste is still good... haha and my gal love it so much and keep says this while she is eating the pudding "Mummy make this... yummy yummy' ... hahahahahahahahahahahahaha :D

Recipe refer here Table for 2 or more  .. some might ask Wendy again? hehehe.. i trust her recipe ma :p

I change the recipe a littler bit just to personal preference, you are welcome to get the original recipe from Wendy's blog :)

 

Ingredients:

20gm konnyaku powder (no malic acid added)

170gm sugar

1.5L water

100 gm creamer powder (coffeemate)

200ml mango concentrate 

Original recipe use Nata de coco but i change it to used fresh mango because i scare my gal choke :) 

Maybe next time half half :p ... haha

Method:

1. Mix sugar and Konnyaku powder together

2. Boil water, then add in creamer. Stir to dissolve.

3. Slowly spoon in sugar mixture.

4. Stir well, and let simmer for 10 minutes on low fire, stirring once in a while

5. Fill moulds with Nata de Coco with desired amount.

6. Turn off fire and pour in mango concentrate. Stir.

7. Pour jelly mixture into moulds. Chill well before serving.