Coconut Pineapple Cheesecake 椰子菠蘿芝士蛋糕

One tip for doing this cake: never use fresh pineapple for making cakes or desserts as they will turn bitter when mixing with cream or cheese (diary product). I did some research saying that you can boil the fresh pineapple in water before doing the baking. I did not try that. But if you want, you can do so. I used a fresh pineapple without boiling in this recipe and it ruined it. It tasted awful and bitter. I did not try again by boiling it. I just use canned pineapple. 

Ingredients: (8"x8" square cake)

Base:

Egg white Cake

120 gm. Coconut milk

65 gm. corn oil

1/8 tsp. salt

 

65 gm. egg white

170 gm. cake flour - sifted

 

300 gm. egg white

130 gm. sugar (I only put 100g, still sweet for me)

Method:

(1) Sifted cake flour. Mix coconut milk and corn oil together and add into cake flour. Add in 65 gm. egg white and salt. Mix well.

(2) Whisk 300 gm. egg white with sugar till fluffy and then fold into the coconut milk batter.

(3) Pour into 8" lined square pan and bake at 180C (350F) for about 30mins.

(4) Take cake out and cool down before assemble with cheesecake layer.

For biscuit base (alternatively):

125g Granita biscuits, blend to crumbs

50g unsalted butter, melted

Cheesecake layer:

300ml whipping cream

250g light cream cheese, softened

50g caster sugar

200g canned (tinned) pineapple, pureed

1/4 cup of water

1 envelop of gelatine

Topping:

Pineapple pieces

¼ cup sweetened coconut shavings, toasted in oven until light brown

Method:

1. Pour 1 envelop of gelatine to 1/4 cup of water in heat prove bowl and set aside for 10 minutes. Use a saucepan and boil water. Place gelatine water on top of boiling water until all gelatine dissolved. Take bowl out and set aside until cool down a bit.

2. Whip cream to medium stiffness (mousse-like texture) and chill.

3. In another bowl combine cream cheese and sugar together until smooth and creamy. 

4. Pour pureed pineapple into cream cheese and sugar mixture, fold in whipped cream until well combined.

5. Pour gelatine to batter until well mixed.

Assemble cake:

Square cake:

1. Cut egg white cake into 2 layers.
2. Place one layer of egg white cake as base into square pan mold. Pour in half the cheesecake batter onto 2nd layer.
3. Place the remaining half egg white cake as 3rd layer. Then pour the remaining cheesecake batter as top layer.
4. Use a palette knife to smooth the top. Place in fridge for at least 4 hours before unmolding the cake.
5. Decorate with toasted coconut shavings and pineapple pieces.

In cup/cocktail glasses:

Place a piece of cake on bottom of glasses or cup.

Pour cheesecake batter on top of cake.

Decorate with toasted coconut shavings and pineapple pieces

Chill in fridge for 3 hours until set.

  

Recipe modified and adapted from: http://cakecrumbsbeachsand.com/2013/04/pineapple-coconut-cheesecake-individuals-little-pina-colada-like-treats/

Mango Sago Sweet Soup 芒果西米露

Last night dinner gathering, my friend gave me two mangoes. What special about these mangoes? They were directly brought from Phillippine. Since her sister in law is flight crew, she always bring things back from other countries. The mangoes look greenish but they already riped! And they are so sweet and full of mango flavour that we cannot find anything close to it. What can I do with it in such a short time? Mango mousse or custard need to chill before serve. But I only have less than an hour to cook and serve. I decided to make this fast and easy dessert that my home already has the following ingredients:

(serve 8-10)
Mango 2
Sago 1 cup
Evaporated Milk 1 can
Milk 2 cups
Sugar syrup (optional—depend on sweetness of fruit)

Directions:
1. Boil water in saucepan. Cook sago in low heat for 15 mins. Stir occasionally. Drain with cold water. Set aside.
2. Mix evaporated milk and milk. Add Sago.
3. Add sugar syrup according to taste. (Since mangoes are sweet, my friends said no need to add extra sugar). It is really depend on the sweetness of your fruits.
4. Cut mango in small cubes.
5. Add mango cubes to sweet soup.
6. Serve cold.

You can always substitute mngo with other fruits like melon, watermelon etc. If you like coconut flavour, you can use coconut milk in this recipe too.

Lego Ninjago Cupcakes (with Gold Ninja Lloyd) 樂高金忍者小蛋糕

I am so happy that one of my friend's at church asked me to make some cupcakes for her son's birthday school celebration. She asked me two months before the birthday date! At that time, her sons like Ninjago, Angry Birds and Basketball. So I finalized the order two weeks before her son's birthday. And her son picked Ninjago. Her mom secretly told me that her son's favourite character is Gold Lloyd (Golden Ninjago). Well, same as last time I made Ninjago cake few months ago, I need to do research again on what does Golden Ninjago look like!

She ordered 24 cupcakes. Half chocolate and half vanilla cupcakes. 

Recipe for chocolate cupcakes in my earlier blog:

http://winniemsfong.blogspot.com/2013/02/monkey-chocolate-cupcakes.html

Recipe for vanilla cupcakes in my earlier blog: 

http://winniemsfong.blogspot.com/2012/11/easy-yellow-cupcakes.html

For buttercream and fondant recipes, please refer to:

http://winniemsfong.blogspot.com/2012/02/my-first-3d-club-penguin-fondant-cake.html

This time, I did not use coloured fondant to make the the cupcake toppers and the fingerine. I used air brush. I did not do it very smooth and equally sprayed. My husband is an expert on modelling his S.I.C. action figures and he is good at airbrushing techniques. He helps me to final touch on the air brushing spraying for the cupcakes toppers. Thanks ^_^

Birthday boy with his Gold Lloyd Ninjago Fingerine

Birthday boy with his cupcakes



楊枝甘露 Mango, pomelo and sago sweet soup/drink

Recently I bought a case of Mango and they are very sweet! Most of my friends are Mango fans, last week I made Mango parfait and it was a great hit! This week, I decided to make this Mango, pomelo and Sago sweet soup/drink. This is a Hong Kong style dessert that serves cold. It is a great summer dessert.

I tried to research the recipe online but they don't have a unique recipe that I think is good. Some recipes use whipping cream, some uses coconut milk. I nearly forgot the taste of it so I asked my husband. He has a good taste bud on food detail. He said it should has a mango ice cream taste in it. I believe the recipe that use whipping cream is close. Well, why not just buy a tub of ice cream and give it a try! I add and taste and record the amount of ingredients that I put to make this dessert. Here is the recipe I came up with! Enjoy!

Serve 12
200g Sago
200g Chinese Pomelo ~1/2 pomelo
1kg Mango meats ~6-8pcs of mango
1L milk
250g mango ice-cream
1 can evaporated milk (370ml)

Directions:
1 Boil a pot of water, pour sago into boiling water and stir. Once water reboiled, turn off heat, cover and wait for 15 mins.

2 When sago turns transparent, drain and run under cold water. Set aside.
3 Cut 500g Mango into cubes.

4 Use a blender, pour milk, remaining mango and mango ice-cream into blender and blend until all mixed.

5 Put in refrigerator until serve.
6 Add any amount of sago, pomelo and mango cubes that you like when serve. Serve cold.

Pandan Ogura Cake 斑蘭相思蛋糕

Ingredient A (Egg Yolk mixture)

- 65ml vegetable oil

- 80ml milk or coconut milk

- 5 egg yolks

- 1 whole egg

- 65g Cake flour

- 1 teaspoon pandan essence

-( a few drops of green coloring) optional

Ingredient B (Egg White mixture)

- 5 egg whites

- 75g castor sugar

- 1/4 teaspoon cream of tartar

Method :

Ingredient A

1. Mix egg yolks, whole egg, vegetable oil, milk, pandan essence and green colouring until well combined

2. Sift in flour a little at a time and mix until well incorporated.

Ingredient B

1. Add cream of tartar to the egg whites and beat until foamy.

2. Gradually add in sugar and continue to beat until stiff peaks.

To complete the cake :

1. Fold in 1/3 of egg white mixture into the egg yolk mixture until well combined.

2. Add the combined mixture into the remaining egg while mixture and fold until well combined.

3. Pour batter into a lined 9" square pan, even out the top using your spatula and give the pan a few firm taps to remove any trapped air bubbles.

4. Steam bake at 150C for 50 minutes.

5. Remove from oven and invert on cooling rack to cool.

http://phonghongbakes.blogspot.ca/2013/04/pandan-ogura-cake.html

ChaoZhou Cold Crab 潮州凍蟹

Directions:
Steamed  Crab for 20 mintues. (Place the crab upside down - legs facing up)
Take out crab and run cold water onto it until the crab cool down.
Wrap crab with plastic Cling Wrap and put in refrigerator for at least 4 hours before serving.
Serve cold with dipping sauce.

Dipping sauce:
White vinegar
red chilli pepper (take out the seeds)
minced garlic

Mango Parfait with Coconut Pastry Cream

makes about 6-8 servings
Coconut Pastry Cream
1 cup (218 g) coconut milk
2 Tablespoons (30 g) + 3 Tablespoons (44 g) sugar
3 egg yolks
2 Tablespoons (14 g) cornstarch
1 teaspoon vanilla
3/4 cup heavy cream

Fresh Mango Puree
3 ripe mangos - peeled and cut into cubes (about 600 g total) - reserved 200g and set aside for top layer
1/2 cup (100 g) sugar (plus more to taste)

1. To make the pastry cream, combine 3/4 cup (172g) of the coconut milk with 2 Tablespoons (30g) of sugar in a small saucepan. Heat on the stove over medium heat until the sugar is dissolved and bubbles appear on the edge of the pan.
2. Meanwhile, whisk together the egg yolks and 3 Tablespoons (44g) sugar in a bowl.
3. Whisk the cornstarch and remaining 1/4 cup (46g) coconut milk in a small bowl and then add to the egg yolk mixture, whisking to combine.
4. Pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
5. Return the entire mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens. Stir in the vanilla.
6. Scrape the pastry cream into a bowl, press a piece of plastic wrap to the surface, and refrigerate until needed.
7. When you are ready to use the pastry cream, whip the cream in a mixer to soft peaks, and then fold gently into the pastry cream to lighten.
8. To prepare the bottom mango layer, peel the mangos and slice away the flesh from the pit. Cut the flesh into small cubes – you will need about 400g total. Save the rest of the mangoes for top layter.
9. Puree 400 g of the mango cubes with 1/2 cup (or more to taste) of sugar until smooth in food processor.
10. Pour into individual serving glasses to make the first layer.
11. Top the mango layer with a layer of the coconut pastry cream.
12. Put the reserved 200g mango cubes equally on top layer of each serving glasses

Recipe adapted and modified from: http://dessertfirstgirl.com/2008/01/post-3.html

Baked Eggplant with miso sauce 烤焗味噌茄子

This Saturday, I will make Miso Roast Prime Rib (boneless) for dinner party. Recipe for Miso Roast Prime Rib ( http://winniemsfong.blogspot.com/2012/12/miso-roast-boneless-prime-rib.html ). I will also make some spaghetti and a Seafood Tom Yum Soup too. Usually I am not very good on preparing veggie dish. I always spend most of my time on dessert and other main dishes. But I came across this eggplant recipe from Christine's recipe website which really match my Miso Roast Prime Rib! And I LOVE~~~~ Eggplant very much. Therefore, my veggie dish for Saturday dinner party of 10ppl will be this Baked Eggplant with Miso Sauce! I will (x3) the amount of ingredients in this recipe for party of 10.

烤焗味噌茄子

準備時間: 10 分鐘

烹調時間: 40 分鐘

分量: 2至3人

材料:

• 茄子 (aubergine) 1個 約375克 (BIG FAT SHAPE TYPE)
• 油 酌量
• 海鹽 酌量
• 白芝麻（炒香，裝飾用）酌量
• 蔥絲（裝飾用） 少許

汁料:

• 味醂（mirin）100毫升
• 白味噌 1½湯匙
• 糖 1湯匙
• 日本醬油 1湯匙
• 日本米酒 2茶匙



做法:

1. 預熱焗爐至 180C / 356F
2. 洗淨茄子。直向切半。用小尖刀在割切面輕輕斜切花紋（如圖示）。在茄子肉上面，酌量灑下鹽，和噴上（或塗上）酌量油。
3. 把茄子轉放在鋪了烘培紙的焗盤上。蓋上鋁箔紙。放入已預熱的焗爐中，焗約 40分鐘，或直至茄子肉轉軟稔。
4. 與此同時，把汁料拌勻。放入一小鍋中，用中火煮至開始滾，糖溶解，即刻離火。
5. 把焗好的茄子上碟，倒去多餘的水份。把汁料淋在上面。灑下芝麻和蔥絲，即成。趁熱享用。

溫馨提示：

• 茄子很喜歡吸油的。可用噴油或塗油方法，減少用油量。
• 味噌和味醂是日本調味料，在一般大型超市中有售。基絲汀則從唐人鋪買回來。
• 預備汁料時，可用匙羹搓壓，較容易拌勻。
• 味噌不宜煮太久，以免失去營養。汁料一開始煮滾，就要離火。
• 大隻的茄子，肉多而厚。也可用長身的茄子。

Read more: http://www.christinesrecipes.com/2013/03/baked-eggplant-with-miso-sauce.html#ixzz2Q6lZ2fmt

Ingredients:

• 1 large eggplant (aubergine), about 375 gm (BIG FAT SHAPE)
• oil, to taste
• sea salt, to taste
• sesame seeds, roasted for garnish
• chopped spring onion, for garnish

Sauce:

• 100 ml mirin
• 1½ Tbsp white miso paste
• 1 Tbsp sugar
• 1 Tbsp Japanese soy sauce
• 2 tsp Japanese cooking wine

Method:

1. Preheat oven to 180C / 356F.
2. Rinse the eggplant. Cut it in half lengthwise. Score the flesh deeply, yet not cut through to the skin, with the tip of a sharp knife in a cross-hatch pattern (as shown in picture above). Spray the cut side or brush with oil and season with salt.
3. Transfer the eggplant to a lined baking tray. Cover with a foil and bake in the preheated oven for about 40 minutes, until the eggplant is softened.
4. In the meantime, combine all the ingredients of sauce in a small sauce pan. Cook over medium heat and stir occasionally. When it starts to boil and the sugar is completely dissolved. Remove from the heat.
5. Remove the eggplant from the oven. Discard the excess water. Drizzle the sauce over the top. Sprinkle sesame seeds and spring onion for garnish. Serve immediately.

Notes：

• Eggplant can soak up a lot of oil. If using oil spray, you can control the amount of fat used without making the dish too heavy.
• Mirin is an essential condiment used in Japanese cuisine, available at Asian grocers.
  When preparing the sauce, you can use a large spoon to press the miso paste and help it dissolve thoroughly.
• It’s better not to over cook the miso paste, or else you’ll lose much of its nutrition.
• When the sauce starts to boil, remove the pan from the heat as quickly as possible.
• The eggplant I used was quite large and thick. This recipe also works for small narrow ones. The baking time needs to be shortened accordingly.

Recipe source: http://en.christinesrecipes.com/2013/04/baked-eggplant-with-miso-sauce.html#more

COOKING CHINESE EGGPLANT (Long slim shape)

This one used an alternate way of cooking but with the same miso sauce.
Cooking direction:
Bake on preheat oven on 425F for 20 mintues uncovered.
Apply miso sauce and broil on high for 5 minutes.
Add green onion, roasted sesame seeds and bonito flakes to serve.

Durian/Mango Pancake 榴蓮/芒果班戟

芒果班戟材料：(make 9 x 5.5"diameter pancakes)

低筋面粉80克、sifted Cake flour 80g
砂糖Ａ35克、sugar(A) 35g

牛奶250克、milk 150g+100g

蛋黄4隻（或一隻蛋加一個蛋黃）4yolks or 1egg+1yolk 

黄油15克、melted butter 15g

Whipped cream

鲜奶油200克、whipping cream 200g

砂糖B40克、sugar B 40g (I use icing sugar)

芒果 或榴蓮肉少許 mangos or durian meat or banana

做法：

１、低粉过筛后加入150克牛奶，混合均匀成无颗粒的面糊；

２、鸡蛋加入砂糖A混合至砂糖融化，加入余下的100克牛奶，混合均匀成牛奶鸡蛋液；

３、将面糊和牛奶鸡蛋液混合，加入黄油混合均匀过筛；

４、平底锅烧热后，盛一勺面糊倒入平底锅中，快速转动使面糊在平底锅中铺匀，小火煎约一两分钟至表面凝固，这个量大概可以煎8个薄饼；

５、鲜奶油加砂糖B隔冰打至全发；

６、将煎好的饼皮铺好，放上一层打发的鲜奶油，放上一块芒果，再加一层鲜奶油，包成方型即可。

Directions:
1. Add 150g milk to sifted flour and mix well until smooth
2. Whisk eggs and sugarA 35g until well combined. Add milk 100g to egg mixture. Mix well
3. Comine Step 1 and Step 2 batter together. Add melted butter and mix.
4. Use and strainer and pour batter to strainer to get a smooth batter without particles.
5. Use a pancake pan or flat frying pan. Heat it up and pour about 1/4 cup of batter (depend on size of pancake you want) to pan. Turn down heat to low and let it cook for 1-2 mintues. It can make around 8 pancakes.
6. Cool down and prepare whipping cream
7. Whisk 200g whipping cream with icing sugar B 40g until peak form.
8. Put whipped cream on centre of completely cool pancake. Then add one piece of mango or durian. Wrap it up. Put in refrigerator. Serve cold.

Recipe source: http://m.blog.sina.com.cn/s/blog_4b6c190c0100eh0w.html

Korean Seafood Pancake (Haemul Pajeon) with dipping sauce 韓式海鮮薄餅

Recipe source: http://www.thekitchn.com/recipe-korean-seafood-pancake-114144

Korean Seafood Pancake (Haemul Pajeon)

Makes 4 pancakes.

Ingredients:
2 cups all-purpose flour
2 cups water
2 eggs
1 bunch scallions
Vegetable oil
3 cups mixed seafood of your choice (fresh!) - such as oysters, shrimp, clams, octopus, squid ...

Or you can simply buy a bag of pancake mix and follow the direction on the bag.

Dipping Sauce:
¼ cup soy sauce
½ tbsp rice vinegar
1 stalk scallion, minced
1 clove garlic, minced
½ tsp Korean dried hot chili pepper flakes (optional)
½ tsp sugar
1 tsp sesame oil

Preparation:
Dipping sauce: Heat up sesame oil with garlic in pan. Then mix all other ingredients together for the dipping sauce and set aside.

In a large bowl, mix the flour and water together, then beat in the egg. The batter should have the same consistency as pancake batter. Add the scallions and seafood.

Heat a griddle, skillet, or frying pan over medium high heat and add a thin layer of oil to the bottom. I prefer to use a spray can. Pour about ¾ cup batter into the skillet in a circle. Cook for 6-8 minutes or until the top stops bubbling and the bottom is browned. Flip over and cook another 6-8 minutes. Transfer to a serving plate.

Repeat with the rest of the batter.

Cut all pancakes into 8-piece wedges and serve with the dipping sauce.

Durian Glutinous Rice Balls 榴槤糯米糍

Got this recipe from my Aunt but she said 'how to make' instructions need to keep it private (secret recipe) and cannot share with you, sorry!!! Therefore, I can only post out the ingredients here.

(makes 55-60pcs)
454 g Glutinous rice flour 糯米粉
2 Tbsp oil
1-2 Tbsp sugar (according to your taste)
3 Cups water
1/4Cup cooked glutinous rice flour or fine coconut powder (My friends do not like coconut so I use cooked glutinous rice flour for outside layer of the rice ball)
Frozen durian meat (cut in small pieces). Keep frozen for easier for wrapping.