70gm of brown sugar
4gm instant coffee powder
90gm low protein flour
100gm fresh cream (whipped)
1/2 tsp instant coffee powder ( mixed with a tbsp of water )
Preheat oven to 170*c . Line a baking tray with baking paper . 10x14in.
Whisk egg white till soft peak.
Gradually add in sugar and whisk till stiff peaks
Mix coffee powder with water till combine. Then stir into egg white mixture.
Next add in egg yolk and honey. Mix well.
Fold in flour and pour it into prepared tray. Bake for 12-15 mins or until it is lightly brown.
Cream mixture- whip the fresh cream and coffee till soft peak
Cut the cake into half .spread the cream and sandwich together.
Garnish with waffle stick
Slice and serve
This drink is a healthy dessert. It is loaded with vitamins and minerals and in Traditional Chinese Medicine, most of the ingredients possess the cooling effects .
Red dates are a good source of iron, bittersweet almond , fig and white fungus for lungs and skin.Aloe Vera is good for your digestive system, assist in constipation and also a great aid to improve your skin texture.
This drink is light, sweet, crunchy, and especially suitable for ladies. It is also a good choice for our hot season. Ingredients can be adjusted to personal prefrences. It should be taken in moderation as too much aloe vera can be laxative.
2 large blade of aloe vera – cut into cubes
2 screwpine leaves – tie into a knot
2 pieces of white fungus ( suet yee) – soaked for 5 mins, cleaned and tear into small pieces
1 cup of dried longan
1 cup of winter melon sugar ( or rock sugar, cane sugar)
2 litre of water
5 pieces of red dates
2pieces of golden dates
4pieces of semi dry or dry fig (optional)
1/2cup of bittersweet almond, optional ( nam hang, pak hang)
Pour 2litre of water into a soup pot , add in the screwpines and everything else except the aloe vera. Boil for half an hour. Add in the aloe vera cubes and boil for another 15mins and off the heat. When the liquid has cooled down, chilled them in the fridge for 4hours before serving.
Caramel custard jelly
This is a very light caramel jelly that is easy and fast to make. This jelly is very refreshing and is perfect for the hot season now. Enjoy!!!
100gm fine sugar
4tbsp of water
10gm of jelly powder (the shallow brand)
100gm of fine sugar
400ml evaporate milk
1 1/2 tsp custard powder
1tsp vanilla essence
A pinch of salt
Warm sugar on medium heat till brown.
Add water and continue to stir till combine.
Pour into mould and set aside.
Boil jelly with sugar and water till everything dissolved.
Combine custard powder, evaporated milk and salt in another container. Next pour in the jelly. Add vanilla essence and stir till mixture thicken.
Pour mixture into mould with the caramel and let it cool before putting it into the fridge for at least 4hours.
Sengkung with rojak sauce and sesame
This brings back old memories. When I was young, we used to get this from the trishaw lady with all the colour shaved ice ball syrup, drinks and cut fruits with rojak sauce. This is one of my favourite aside from the colour shaved ice ball. I would suck out all the syrup from the ice ball and went back to ask for more syrup. It was very nice of the lady to gave me more. Oh, those were the days…..Anyone remember these goodies???
A little about this root food. In English it is called sweet turnip or Chinese turnip and in Malaysia we called it sengkuang or mangkung. Sengkung is sweet, juicy and crunchy when eaten raw. It tastes great in stir-fry dishes too.
Sengkung is high in carbohydrates in the form of soluble fiber.It is composed of 86-90% water and contains only trace amount of protein and lipids.Its sweet flavor comes from the soluble fiber composed of oligofructose inulin which is a prebiotic,meaning it is a food for the good bacteria in the intestines.It is high in vitamin A, some Bs,C and in potassium content.Because of its very low glycemic index,it is a great food for diabetics and its low calories content makes it a ideal food for weight loss.
Now I’ve to eat this more…..
Some of the pictures from the net…
Airfried chocolate lava cake
4tbsp castor Sugar
Sieve the flour with the baking powder and set aside.
Melt the chocolate chunks in a double boiler over low heat, stirring continuously. Add milk to the mixture and blend it well. Remove the melted chocolate, add butter and stir it well.
In a separate bowl beat the egg and sugar until creamy.
Blend the egg and sugar mixture into melted chocolate and add the refined flour little by little to avoid lumps. Mix the batter well.
Grease the moulds with butter and dust them with some refined flour, sugar and chocolate powder. Pour the batter in the moulds (ramekins)
Preheat the Airfryer for 3 minutes 180°C.
Arrange the moulds in the Airfryer and bake for 6-7minutes or till the outer crust is cooked and looks firm.
This recipe was given to me by my sister in law. The muffins are very moist and taste superb. This is a keeper. Guarantee!!!
1 teaspoon baking powder
2 1/2 ounces dark chocolate chips
7 ounces chopped pitted dates
1 1/4 cups water 1 teaspoon baking soda
1/4 cup softened butter
3/4 cup superfine (castor) sugar
* Preheat oven to 180degrees C. Grease a 12 cup muffin tin. Whisk together flour, baking powder, and chocolate in a bowl, and set aside.
* Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat and stir in the baking soda. Allow the mixture to stand for 5 minutes, then pour into a blender and puree until smooth ,set aside.
* Cream 1/4 cup of butter together with the castor sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
* Bake in the preheated oven for 20minutes.
* When the muffins have baked for 20 minutes, remove them from the oven, and cool in the pan for 10 minutes before removing the muffins from the muffin tin.
Muffins are great for the kids in the morning or as a snacks in school . It is easy and quick to make as well. These can come in both savory varieties, such as corn or cheese muffins, or sweet varieties such as dates or banana muffins. Below is a recipe for the sweet varieties. It is my family favourite and hope you will like it too.
Banana Walnut Muffin
4 ripe bananas
1/2 cup sugar
100 g butter
2 tbsp yoghurt
1 tsp bicarbonate of soda
1 tsp baking powder
1/4 tsp salt
1 1/2 cup plain flour
1/2 cup walnut (roughly chopped)
1. Melt the butter and set aside to cool in a double boiler or microwave it for a minute.
2. Peel and mash the bananas in a separate mixing bowl. Add the sugar, mixing to combine.
3 Lightly beat together butter, egg and milk. Add the banana mixture, yoghurt and add sifted dry ingredients.
4 Mix lightly with a fork to just combine. Stir in walnuts.
5 Bake in deep muffin tins at 190C for 15-20 minutes.(17mins)
**Use plain white flour.
Tiramisu is a popular coffee-flavored Italian dessert. It is made of ladyfingers (Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. It is a lovely and light dessert that is easy to make and superb in taste….
4 Medium size cold eggs
1/2 cup castor sugar (1tbsp for coffee)
1cup strong coffee (300ml)
500g mascarpone cheese, softened
400g ladyfingers (2 packet))
2 tablespoons unsweetened cocoa for dusting
1. Prepare a cup of strong coffee and add in one tablespoon of sugar from the recipe. Stir till sugar dissolves.
2. Now separate 4eggs and add in the remaining sugar into 4egg yolks. Beat till it is thick and pale in color. Then add in the softened mascarpone cheese into the egg yolk mixture and beat until silky smooth.
3. Beat 4 egg whites until soft peaks form and add about ¼ of egg whites into the mascarpone mixture and beat until combined. Then pour all of mascarpone mixture into egg whites. Gently fold until homogenous.
4. Transfer the sweetened strong coffee into a shallow dish and deep a ladyfinger in coffee, 1/3-1/2 is wet. Arrange it on the bottom with the wet side down. Continue dipping the ladyfinger till the bottom layer is done. Top with mascarpone cream, depending on the size of your container and flatten a little. Dust with unsweetened cocoa powder and repeat layers. Lastly dust with cocoa powder.
5. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- Remove the cream from all the cookies (200g)and put it in a plastic bag or ziplock bag.
- Crush it till it’s small and crumbly with a rolling pin.
- Melt the butter over a double boiler or in the microwave oven on medium high heat for a minute. Allow it to cool before pouring it into the bag of biscuits.
- Shake the bag to mix the butter and biscuits till it resembles wet sand.
- Pour mixture into a springform cake ring.
- Using the back of a spoon to smooth out the mixture and compress it as best as you can, ensuring that the sides are well compressed. Pop into the freezer to set while you prepare the cream cheese component.
- In a microwavable bowl, have the water and gelatin mixed together. Microwave on medium-high heat for a minute. Or double boil it.Stir till everything dissolved. Allow to cool.
- In a mixing bowl, combine the cream cheese and sugar. Whisk well on low speed till mixture is creamy.
- Add the gelatin into the mixture. Whisk well on low speed till well combined.
- Add the vanilla essence and yoghurt into the mixing bowl. Mix well on low speed till well combined.
- Break up the remaining 40g of Oreo cookies into small pieces and put them into the mixing bowl. Stir to mix.
- Pour mixture into cake ring. Smooth the top as much as you can.
- Decorate with the small Oreo cookies. Pushed the cookies 1/3 way into the mixture. Place cake in freezer for 1.5 – 2 hours to firm up or put it in the fridge overnight. Poke with a toothpick into the middle of the cake and if it is clean and not moist, it is ready. Bring cake down to chiller once cake is firm.
To remove cake, release the springform and slide it upwards. Now you have a beautiful cake that looks good and taste great. Enjoy!!!