Lemon Posset

Ingredients:

3 lemons

200ml heavy cream

3-4 tbsp sugar

2 tbsp lemon juice

1 tsp lemon zest

Instructions:

1. Wash the lemons well and let them dry.  Cut lemons in half longwise, then use a spoon and scoop out the inside of the lemon (Do it carefully)
2. Squeeze the lemon just and set aside.
3. Combine heavy cream, sugar, and lemon zest in a small saucepan. Heat over medium-low and simmer, stirring constantly, for about 3 minutes or until tiny bubbles appear.
4. Remove from heat, add lemon juice, and whisk to combine.  Allow to cool for 10 minutes.
5. Strain through a fine mesh strainer to remove zest.  Pour the mixture into the lemon shells.
6. Allow to cool completely to room temperature, then refrigerate for at least 2 hours or until set. Cover and keep in the fridge.

Jack-o-Lantern Ang Ku Kuih

Ingredients:

70g Carrots

60g Glutinous rice flour

10g Wheat starch

1 tbsp sugar

40ml Hot water

1/2 tbsp cooking oil

105g Mung bean paste

Cocoa powder

Dried Cranberries

Directions/Instructions:

1. Peel the carrots, slice them into thin slices, steam over medium heat for 20 mins until it is cooked through, and mash it into a puree.
2. Mix carrot puree, glutinous rice, wheat starch, and sugar.  Add hot water in portions and knead it into a moderately firm dough.  The amount of water is for reference only.  Add in portions, do not add it all at once, add it according to the dry humidity of the dough.  Then add cooking oil and knead evenly.
3. Divide the dough into 7 portions (23-24g ea) and cover with plastic wrap to prevent it from drying out.  Leave 2g dough for the pumpkin face.
4. Divided the mung bean paste filling into 7 portions (15g ea).  Cover with plastic wrap.
5. Cut banana leaves to a suitable size and apply a layer of oil on the surface to prevent sticking.
6. Cut dried cranberries into long strips as pumpkin pedicles.
7. In a small bowl, put the small dough 2g and add an appropriate amount of cocoa powder and water.  Adjust it to the consistency of paste.
8. Wrap the mung bean filling into the carrot dough, shape it into a pumpkin.  Use a toothpick to press out the pumpkin lines.
9. Dip the toothpick into the cocoa paste and draw a pumpkin face; press a small groove on the top and put dried cranberries to make a pumpkin pedicle.
10. Place the pumpkin on the oiled banana leaves.  Steam for 9 mins on medium-low heat, open the lid every 3 mins.  Wipe off the moisture and continue to steam until cooked.
11. Brush a layer of cooking oil on the surface while it is hot.

Banana Fritters with Cheese

Ingredients:
4 ripped bananas (any type will do)

1 egg
1/4 tsp bicarbonate soda
1/2 tsp baking powder (optional)
1-2 tbsp fine sugar

100ml milk
1-1/2 cup plain flour (more or less adhered to the dough)
1/2-1 cup cheddar cheese
1/4 tsp salt
Oil for frying

Directions:

1. Peeled bananas, mashed with eggs, sugar, salt, baking powder & soda bicarbonate until crushed.
2. Then add the milk and flour, bit by bit, and mix well. Then add the shredded cheddar cheese and mix the mixture well. Set aside for 30 minutes.
3. Heat the oil at moderate heat. Scoop a spoonful of the batter and fry until golden yellow on all sides.
4. Drain on the paper towel & serve immediately.

Banana Cheese Fritters

Fried Apple Rings with Ice-cream & Vanilla Custard Sauce

Ingredients:
2 Elstar apples ~ sliced crosswise 1/4" thick ring
27g plain flour
24ml dry white wine (I used milk)
1 egg ~ separate yolk & white

Cinnamon sugar
3 tbsp sugar
1/8 tsp cinnamon powder

Directions:

1. In a bowl, mix flour & dry white wine/milk together.   Then add egg yolk & mix well.
2. In another bowl, whisk the egg white on high speed till soft peak.
3. Then fold 1/3 of the meringue into the egg batter mixture slowly.
4. In the deep fryer, heat the oil to 180 deg C.  Dip the sliced apple with a folk into the batter & deep fry till golden brown about 2-3 mins.
5. Drain on a paper towel, and coat it with cinnamon sugar.
6. To assemble, pour the vanilla custard sauce on the plate, scoop a couple of your choice ice-cream & arrange the "Fried Apple Rings".  Serve immediately.

Vanilla Custard Sauce

2 cups whipping cream

4 large egg yolks

6 tbsp sugar

1 tsp vanilla essence

Directions:

1. Place whipping cream in a heavy medium saucepan.  Bring cream to simmer.
2. Whisk egg yolks & sugar in a medium metal bowl to blend.  Gradually whisk in hot cream mixture.
3. Return mixture to saucepan & stir over medium-low heat until custard thickens & finger leaves a path when drawn across the back of spoon abt 4 mins.
4. Strain, cover & refrigerate custard sauce until cold.

Apple Pie (Version 2)

Pastry:
2 cups AP Flour
1 tsp salt
2/3 cup + 2 tbsp shortening
4 - 6 tbsp cool water

Filling:
1/3 cup sugar
1/3 cup brown sugar
1/4 cup AP flour
1 tsp cinnamon powder
1/2 tsp nutmeg powder (Optional)
8 medium Smith apple ~ thinly sliced
2 tbsp butter or margarine

Directions:

1. In a pastry blender, mix in the flour, salt & shortening until particles are the size of small peas.  Sprinkle with cold water, 1 tbsp at a time till it's becoming a soft dough.
2. Gather pastry dough into a ball.  Divide in half & shape into 2 flattened rounds on a lightly floured surface.  Wrap in plastic & refrigerate abt 45 mins or until dough is firm & cold, yet pliable (Allows shortening to become slightly firm, which helps make the baked pastry flakier).
3. Preheat the oven to 240 dec C.  Roll one pastry into 2" larger than upside-down 9" glass pie pan.  Fold pastry into fourths. place in the pie pan.  Unfold & ease into the pan. pressing firmly against bottom & side.
4. In a large bowl, mix sugar, flour, cinnamon, nutmeg & salt.  Stir in sliced apples until well mixed.  Spoon the mixed apples into pastry-lined pie pan.  Cut butter into small pcs; sprinkle overfilling.  Trim overhanging edge of pastry 1/2" from the rim of the pan.
5. Roll 2nd pastry into 10" round.  Fold into fourths & cut slits so steam can escape.  Unfold top pastry over filling; trim overhanging edge 1" from the rim of pan.  Fold & roll top edge under lower edge; pressing on rim to seal & flute as desired.  Cover edge with 2"-3" strip of foil to prevent excessive browning.
6. Bake 40-50 mins or until crust is brown & juice begins to bubble through slits in crust; removing foil for last 15 mins. of baking.  Serve warm if desired or with ice-cream.

Durian Egg Tart with Prata

Ingredients:
4-5 instant Prata ~ cut halve (I used SpringHome)

Durian Custard Filling:
150g durian flesh
50g sugar (depend on how sweet is your durian)
3/4 cup milk
1/4 cup whipping cream
3 eggs

Directions:

1. Roll half Prata dough & place into a fluted egg tart pan/mold.  Press the dough to form.  Set aside.
2. In a saucepan, put milk, whipping cream & durian flesh; bring to a boil on medium heat.  Stir till the durian flesh melt away.  Set aside & let it cool.
3. Mix eggs & sugar till sugar dissolves.  Then add into durian mixture & combined together.  Strain the whole custard mixture.
4. Pour the custard filling until it is almost to the rim.
5. Pre-heat the oven at 170 deg C (Fan) & bake for about 20-25 mins until the surface of the tart sets.
6. Leave it to cool down to warm & remove from the pan.

Honey Cinnamon Toast Box with Ice-cream

Ingredients:
1/4" Hokkaido bread (recipe)
3 tbsp butter
1-2 tbsp honey
Cinnamon powder
Ice-cream (of your choice)
Hershey's Chocolate syrup

Directions:

1. Preheat the oven to 180 deg C.
2. Use a serrated knife slice approximately 1/4 of the loaf off, to make it more of a "square" shape.
3. Carefully make a slit on the base then begin hollowing the bread box by leaving a 1cm around the edges along the base.   Gently remove the slices of bread from the center.
4. Place butter & honey in a microwaveable bowl & heat until melted & mix to combine.
5. Brush honey & butter mixture all over the toast including the insides.  Do the same to the breadsticks.
6. Place breadsticks & bread box onto a baking tray lined with baking paper & place into the oven for 10-13 mins.  Turn the breadsticks every 3-5 mins. to prevent burning.
7. Once the bread has toasted remove from oven & let it cool slightly, before slowly replacing the breadsticks back into the toast box.  (Note: Sprinkle the cinnamon powder on the breadstick while still hot)
8. Scoop a couple of ice-cream of your choice & place in the center of the toast box & spread some Hershey's Chocolate syrup for the finishing touch.

Pulut Panggang aka Glutinous Rice Roll

Ingredients:
300g glutinous rice
50ml thick coconut milk
1 tsp salt
2 banana leaves (12x15cm)

Filling:
75g dried shrimp ~ soaked & chopped
200g grated coconut ~ toasted till golden brown
*20 dried chilies ~ soaked
*2 lemongrass
*2-3cm fresh turmeric
*10 shallots
*5 cloves garlic
1 tsp salt
2 tbsp sugar
10 tbsp water

Directions:

1. Rinse glutinous rice & soak in water for 1 hour.  Steam for 30 mins.
2. Mix coconut milk with salt & add to steamed glutinous rice gradually.  Set aside to cool.
3. Toasted the grated coconut in a dry pan till fragrant & sets aside.
4. Heat 5 tbsp cooking oil & saute the blended paste till fragrant.   Add chopped dried shrimp, toasted coconut, salt, sugar & water.  Stir till fairly dry then divide into 14 portions.
5. Rinse banana leaves & toast them in a dry pan till soft.
6. Spread glutinous rice on banana leaves, add filling & roll into a long log, secure both ends with toothpicks.
7. Coat frying pan with some oil & grill the wrapped rice rolls over low heat till fragrant.

Note: (*) put all in the blender & blend into a smooth paste.

Coconut Milk Jelly (Nata De Coco & Tadpole)

Ingredients:
1 packet Agar-agar powder (10g)
1 packet Tadpole ~ boil 5 mins
1 packet Nata De CoCo ~ coconut flavor (Jubes)
250ml Fresh coconut milk (Heng Guan) ~ add a pinch of salt
150ml Syrup from Nata De CoCo
750ml Water
6-8 tbsp sugar
Food coloring ~ Pink & Green
14 plastic cups

Direction:

1. Fill each cup with 6 cubes of Nata De Coco.
2. Combine agar-agar powder, water, syrup & sugar.  Bring to boil until the mixture dissolves.
3. Lower the fire then pour in the fresh coconut milk & stir a while, off the fire.
4. Divide into 2 portions.  Add pink & green food coloring into individual portions.
5. Pour 3/4 portion mixture into each cup.  Leave to set, the jelly will split into 2 layers.
6. Chill in the fridge.
7. Decor each cup with 3 Nata De Coco & Tadpole before serving.

Steamed Sticky Rainbow Layer Cake aka Kuih Lapis Pelangi

Ingredients:
250g Rice flour
250g Tapioca flour
500ml Coconut cream
2-1/2 cup Castor sugar (500g)
6-1/2 cup water
1/2 tbsp salt
4-6 Screwpine leave ~ tied knot
Food coloring ~ Violet/Blue/Green/Yellow/Orange/Red

Directions:

1. In a pot boil coconut cream, water, sugar, salt & screwpine leaves together till sugar dissolved.  Turn off heat, discard pandan leaves & set aside to cool.
2. Mix tapioca & rice flour together & gradually blend well into the coconut liquid.  Then strain mixture through a sieve to ensure it is free from lumps.
3. Divide mixture in six equal portions (each weight 454g) & add desire color into one portion each.
4. Grease a 7" square or round cake pan & place in steaming pot for few mins over high heat.
5. Pour about 100-125ml of violet liquid into the heated pan & steam at high heat for about 7-10 mins or until batter is cooked.
6. Repeat the procedure, alternating until all the batter is used up.  Remember to stir the batter every time before pouring out the liquid of steam each time.
7. Leave the steamed sticky rice cake to cool completely after steamed and invert the cake pan to knock out the cake.
8. Grease knife with little oil before cutting.  You may also brush a little oil on the surface as gloss finishing.

Original Recipe

500g rice flour

500g tapioca flour

1000ml coconut cream

5 cup castor sugar

13 cup water

1 tbsp salt

Screwpin leave

Food colors

Tiramisu

Source: Zan's Treats
(7"x7" round / 8"x 4" x 2-1/2" rectangular)

Custard Filling:
400ml Fresh Milk
120g Fine Sugar
6 Egg yolks
80ml Fresh Milk
30g AP Flour
2 tsp Vanilla Essence
60g Butter (Note: Unsalted, 1/4 tsp salt)
220g Mascarpone Cheese

1 packet Lady's Fingers cookies
150ml Hot water
30g Fine Sugar
4 tsp Coffee
2 tbsp Cocoa Powder ~ dust on top

Directions:

1. In a saucepan, heat up both milk & sugar under medium heat & stir occasionally until tiny bubble at the side of the saucepan.  Remove from heat.
2. In a big saucepan, whisk egg yolks and milk till light.   Then add flour bit by bit.
3. Pour the hot milk slowly into the egg yolk & keep whisk the mixture while pouring the hot milk.
4. On the stove, heat the egg yolk mixture & keep whisk on a low heat.
5. Add vanilla essence then boil again under low heat until thicken.
6. Lastly, add butter & salt & keep stirring.   Cool in fridge to set for about 30 mins.
7. Add Mascarpone cheese to custard filling until well mixed.

Assemble:

Dip the cookies in the coffee mixture, then arrange in a rectangular pan.  Fill the top with cheese custard filling then repeat again, arranging the cookies until 2 or 3 layers.  Top the cake with cocoa powder.   Chill in fridge for atleast 5 hours or overnight before serving.

Mango Mousse

Sponge:
(A) 42g Self-raising flour
      12g Cornflour
      1/4 tsp baking powder (Double acting)
       (Note: Sift all ingredients A)

(B) 27g Corn oil
      2 egg yolks
      33g water
      1/2 tsp Fruit flavor/essence (Optional)
       (Note: Hand whisk all ingredient B)

(C) 2 egg whites
      1/4 tsp cream of tartar
      45g sugar
       (Note: Electric stand mixer, whisk all ingredients C)

Directions:

1. Mix ingredients (A) and (B) until smooth.
2. Mix the mixture of AB to C.
3. Pour into a 6x6" baking pan with parchment liner.
4. Bake at 180 deg C for 25-30 mins.

Mousse:

300g Mango puree

80g fine sugar

20g Gelatin

300g Whipping cream

70g Water

Directions:

1. In a bowl of water, sprinkle the gelatin & set aside for 5 mins.
2. In a saucepan, boil the mango puree & sugar on medium heat.
3. Then add the gelatin & stir till it melts.
4. In an electric stand mixer, beat the whipping cream on high speed till fluffy.
5. Fold in the mango gelatin 1/3 into whipped cream.   Mix the mixture slowly till all the mango gelatin well mixed.

Topping:

100g mango puree

2 tsp gelatin

Direction:

1. In a saucepan, heat the mango puree on slow heat.   Then add the gelatin till it dissolve.

Assemble:

1. Cut the sponge cake into halves.
2. Put 1 half of the sponge cake in the middle of a 7"/8" round ring cake.
3. Pour the mango mousse around the sponge cake.  Then add some cut mango fruits & cover mousse over the sponge cake & add 2nd half of sponge cake in the middle.  Repeat the process & leave about 1" below of the rim ring cake.
4. Smooth the top layer & put in the freezer for about an hour or 2 to firm up.
5. Prepare the topping when the mousse has been firmed.   Arrange cut mangoes (optional) and pour the topping mango gelatin.  Return to the freezer for about 30 mins.
6. Use a torch to loosen the side, lift up the ring carefully & decorate with whipped cream (Optional)

Durian Crepe

Yield for 6

Ingredients:
50g AP flour
1 tbsp topioca flour (I used cornstarch)
1 egg
2 tbsp sugar
3 tsp butter ~ melted
200ml fresh milk
1 tsp vanilla
Food coloring (Optional)

Direction:

1. Mix all ingredients in food process & blend till smooth & lump free.  Set aside for 15 mins.
2. Heat non-stick pan & pour 1/4 cup of the batter & swirl it so fills up the base of the pan.
3. When it's almost done (1-2 mins), colour of the batter change & some spots become slightly translucent, flip onto a plate & cover with wax paper.
4. Repeat the process till the batter is finish.  Every crepes top with wax paper, prevent from sticky.

Filling:

250g Durian pulp/meat
2 tbsp milk
2-3 tsp sugar
200ml whipping cream

Directions:

1. Beat whipping cream till soft peaked & set aside in the fridge before assemble.
2. In a pot, add durian pulps, milk & sugar on medium-low heat.  Mix together till smooth paste.

Basic Crepe

Make 3 pcs on 9" pan

Ingredients:
1 egg
1/2 cup milk
1 tbsp water
1/4 cup AP flour
1/8 tsp salt
1 tsp brown sugar

Directions:

1. Mix all the ingredients with a whisk in a bowl or jug till smooth & lump-free.   Set aside for 15 mins.
2. Heat pan with 1/2 tsp of butter to coat the base of the pan.   Pour 1/3 cup of the batter & swirl it so it fills up the base of the pan.   When it's almost done (about 1-2 mins), colour of the batter change & some spots become slightly translucent, flip over to the other side & let it cook for 10 sec.
3. Flip onto a plate & fold in a quartered shape.   Serve with icing sugar, honey, lemon, ice-cream, whipped cream, anything.

Caramel Custard / Leche Flan

Last night, I baked an Angel Cake which consist 12 egg whites.  So, leftover egg yolks & I'm not sure what to do with these egg yolks.  Till my helper came over to clean my house once a week and I told her that I had so many egg yolks left.  She told me to do Philippine's Leche Flan and give me her recipe.  Tell you the truth, I never heard Leche Flan till I make it then I realized there's another word called "Caramel Custard".....Give a try as it so easy & taste heavenly..mmmm....

Custard:

12 egg yolks

1 can condensed milk

1 can evaporated milk

1 tsp vanilla essence

Caramel:

¾ cups sugar

¼ cup water

Directions:

1. In a sauce pan, dissolve sugar & water over medium heat, do not stir, just swirl the pan gently, caramelize in low heat if you don't want it burnt. Pale brown means sweeter and too dark means bitter. When you have achieved the desired color, pour the syrup in the mould and make sure to coat all the parts of the pan.
2. In a mixing bowl, combine all the egg yolk, condensed milk, evaporated milk and vanilla.  Use a whisk to mix thoroughly but gently to prevent bubbles from forming.
3. Use a sieve & pour the mixture in a mould & cover it with an aluminum foil, so that the moisture from the steam won’t get into the pan as it will become watery.
4. Steam cook for 40-45 minutes or until knife inserted in the center comes out clean.   Let the custard cool at room temperature, then refrigerate for several hours before serving.   Carefully invert unto a serving dish, let the caramelized sugar flow over the custard.

Koleh-Koleh aka Green Bean Cake

This is a very traditional cake but now you can find green bean flour at the supermarket.  I find this cake needs only 3-4 ingredients but the time is very consumming....it takes me almost 2-1/2 hours to do this traditional kuih.

Ingredients:
500g green bean flour (Tepung Kacang Hijau)

250g plum sugar (gula melaka)

100g sugar

1kg coconut milk (in a packet form) ~ for the topping

500ml coconut milk (in a box form)

1000ml water (about 5 cups)

Directions:

1. In a pot, add 400ml water with plum sugar & white sugar to a boiling point.  Shift the plum sugar & put aside to cool.
2. In a big pot, add coconut milk, water, 1/2 tsp salt & the flour.  Stir the mixture together.
3. On a medium heat, keep stir the mixture & add the plum sugar.  Continuously stirring to prevent from lumpy.  Once the mixture is thicken, pour it on round pan & let it cool aside.
4. Heat a medium fire on a non-stick pan, add the 1kg coconut milk.  Stir once a while till the coconut becomes a tiny lump.  It should turn into dark brown & off the fire.  Shift the oil & spread the fried coconut on top of the green bean as a topping.
5. Let it really cool, then cut & serve.