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