Saturday, 30 December 2017

Kuih Kosui

Penang has a very strong Nyonya presence and being a Penangite, Nyonya kuih always have a special place in my heart. One of my favourite  is kuih kosui. 

A good kuih kosui is rich in pandan aroma and have a springy and soft texture. Best eaten with freshly grated coconut. 

Ingredients :
  • 454ml water
  • 285g sugar
Pandan juice
  • 12-15 pandan leaves
  • 620ml water
  • 1 tbsp alkaline water (lye water)
  • 150g rice flour
  • 50g tapioca flour

To make the syrup: melt the sugar in water over low fire until sugar dissolves. Set aside to cool. 

Cut pandan leaves into small pieces. Combine pandan leaves and water in an electric blender. Blend 1-2 minutes. Strain the pandan juice through a fine sieve. Add alkaline water into pandan juice. Set aside. 

In another bowl, add rice flour and tapioca flour. Slowly pour in the pandan juice mixture while stirring it consistently till well blended. Add in syrup.

Cook the flour mixture on low fire till slightly thickened. Remove from heat and pour into little teacups. Steam on oh high fire for 15 minutes. Take the kuih out immediately. Leave it cool for at least 6 hours before removing the kuih from the little teacups.

Serve with fresh grated coconut. 

Friday, 29 December 2017

Vegan Peanut Butter Banana Brownies

No more throwing away overripe bananas and make this chocolately Peanut Butter Banana Brownies.

  • 2 ripe bananas
  • 1 cup sugar
  • 115g vegan butter
  • 1 tsp vanilla extract 
  • 1/4 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 cup smooth peanut butter

Preheat oven to 180°C/160°C for fan oven. Grease a 9x9 inch baking tray and dust the side of the baking tray with cocoa powder.

In a bowl, use a fork to mash the bananas. Add sugar, butter and vanilla and whisk until combined. Add flour, salt and cocoa powder and whisk until fully incorporated.

Pour the batter into prepared baking dish.

Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.

Bake for 25-30 minutes, until center no longer jiggles when pan is shaken. 

Allow brownies to cool completely before cutting. 

Friday, 17 November 2017

Oreo Chocolate Cheesecake Icebox Cake

Chocolate + cheesecake + Oreos = ❤️❤️

This cake not only looks beautiful but it tastes amazing. Be warned !!! You will want to reach for a second helping ! 😱

What I love about thus icebox cakes is that creamy chocolate cheesecake filling. It tastes just like a non-bake chocolate cheesecake. It's thick and creamy with a little tang from the cream cheese but plenty of sweetness from the dark chocolate.

The filling is easy to make too. Only 5 ingredients needed.

  • 250g cream cheese, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp castor sugar
  • 150g good quality dark chocolate 
  • 500ml double cream ,whip to soft peak
  • 280g Oreos biscuits 
  • 1 cup milk

  • 360 ml double cream, whip to soft peak
  • 2 tbsp cocoa powder
  • 1 tbsp icing sugar
  • 10 Oreos biscuits

Prepare a 9 inch round spring form baking tin by greasing the bottom with a small bit of butter.

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add your vanilla and sugar and beat to combine. 

Melt the chocolate in the microwave and stir until smooth and leave it aside to cool slightly. Then add the chocolate to the cream cheese and mix together. Finally fold through the whipped cream.

To assemble, dunk each Oreo in the milk for around 2-3 seconds and arrange in a single layer across the bottom of the cake tin. Don't worry about any gaps. Then pile on half of the chocolate cheesecake mixture and spread it across the cookies in one even layer.

Repeat with another layer of Oreos, dunking and then layering them on top of the chocolate cheesecake. Then add the remaining chocolate cheesecake and smooth it out to form an even layer. Cover and place in the fridge for at least 8 hours or overnight.

To decorate, place your extra double cream in a large mixing bowl. Then sift in the icing sugar and the cocoa powder and gently fold through. Spoon the chocolate cream in a piping bag fitted with a large star tip and pipe swirls along the edges. Half 6 of the Oreos and place in between the chocolate swirls.

Before serving remove the cream filling from the extra 4 Oreos cookies and crush the cookies into fine crumbs. Gently run a knife around the edge of the cake tin and remove the side of the tin. Sprinkle over the Oreo crumbs. Cut and serve. 

Sunday, 12 November 2017

Oreo Chocolate Cheesecake Cake

This Oreo Chocolate Cheesecake  Cake is a chocolately bundt cake with an Oreo cheesecake filling and it's topped with cream cheese glaze and more Oreos!!
When it comes to baking a bundt cake, there is one essential step you cannot skip and that is to generously grease and flour the bundt pan from top to bottom. You do not want anything sticking to the sides of the pan.  
Here I used ready mix in a box chocolate cake. Life too short to do everything from scratch! 

  • 1 box chocolate cake
  • 1/4 cup cocoa powder
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup water
  • 1 cup sour cream
  • 1 tsp vanilla extract 
For the cheesecake :
  • 227g cream cheese, room temperature 
  • 1 large egg
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 cup crushed Oreos 
For the topping:
  • 113g cream cheese, room temperature
  • 2 cups icing sugar
  • 1 tsp vanilla extract
  • 4-5 tsp double cream
  • 3-4 Oreos, crushed
  • 1/4 cup hot fudge

For the cake: Pre-heat the oven to 180°C/160°C for fan oven.  Generously grease a large bundt pan and coat it with a mixture of 50% cocoa powder and 50% flour. Do not skip this step, it is important to help the cake release from the pan. 

In a large mixing bowl, combine the cake mix, cocoa powder, eggs, oil, water, sour cream and vanilla extract. Mix all of the ingredients until they are well combined. Set aside. 

For the cheesecake: In a medium bowl, combine the softened cream cheese with the egg, granulated sugar and vanilla extract. Mix all of the ingredients until they are well combined and smooth. Stir in the crushed Oreos. 

Place at least 1/3 of the cake batter into the bottom of the greased and floured pan, be sure cover at least the bottom nooks and crannies.
Then spread the Oreo cheesecake layer over top of the cake batter and try to spread it evenly.
Finally cover the cheesecake layer with the remaining cake batter. Bake at 180°C/160°C for fan oven for 45-50 minutes. To test the cake doneness, insert a skewer into the cake,mid the skewer comes out clean, the cake is done. 

Allow the cake to cool for at least 15-20 minutes and gently sun a knife around the sides of the pan to help release the cake from the sides of the pan. Turn the cake onto a pan by placing the pan on the top of  the cake and use two hands to invert it. Allow the cake to cool completely. 

For the topping: Beat the cream cheese until it's smooth. Then add the icing sugar and vanilla extract and beat until the ingredients are well combined. Then slowly add the double cream, one teaspoon at a time until the cream cheese reaches your desired consistency. It should still be thick, not watery, but it should run off the spoon without too much effort. 

Place the cream cheese in a piping bag and cut off the edge of the piping bag about 1/4 inch from the bottom. Pipe the cream cheese frosting along the top and sides of the cake.

Next, heat the hot fudge according to the instruction on the jar and repeat the same steps to pipe the fudge sauce next to or over the cream cheese. 

Finally, sprinkle more crushed Oreos over top. Keep this cake refrigerated in an air tight container.

Vegan Mango and Ginger Cheesecake

Vegan mango and ginger cheesecake is a great no bake cheesecake celebrating summer flavours. It's easy and quick to make, gluten-free and oil-free too.


Cheesecake base;
  • 125g dates, pitted and soaked in boiling water
  • 100g almonds
  • 50g desiccated coconut
  • Pinch of salt
Cheesecake layer:
  • 185g raw cashews, soaked overnight
  • 1/2 cup coconut cream
  • 3tsp agar agar powder
  • 5 tbsp lemon/lime juice
  • 5 tbsp maple syrup
  • 4 tsp finely grated ginger 
  • 1/2 cup water
Mango layer:
  • 2 cup mango puree
  • 2 tsp agar agar

Line the bottom of a 8" spring form tin with a baking paper and cut out a long rectangle to line the sides with.


Grind almonds in food processor until coarse crumb. Take it out of the food processor and set aside. 

Drain dates, squeeze excess water out and chop them roughly. Place then into the food processor and process it into a smooth paste.

In a bowl, mix date paste with enough ground almonds and desiccated coconut to obtain a dough that isn't too sticky yet still holds together well. Season with a bit of salt to taste. 

Line the sides of the spring form tin and then mould the base mixture to the bottom of the tin. Press the mixture down well with your fingers so that there are no gaps. Put a bit of baking paper on top of the base and weigh it down with something heavy. Put into the fridge while making your cheesecake mixture. 


Just before blending the cheesecake layer, put agar agar and 1/2 cup of water into a small pot. Let the mixture come to boil and simmer on low medium heat, stir frequently until agar agar dissolve and the mixture thickens (about 10 minutes). From that point onwards you need to work fast as agar agar sets as soon as it cools down. 

Put rinse cashew nuts, coconut cream, maple syrup, grated ginger, lime juice, warm agar mixture and extra 1/4 cup water into a blender. Blend, scraping the sides of the blender from time to time as the set agar likes to stay on those. You will need to work fast as agar sets as soon as it cools down. 

As soon as the cheesecake mixture is super smooth, take the spring form tin out of the fridge and pour the cheesecake mixture on top the set base. Make sure you do it very quickly to get smooth finish as agar sets very quickly. Gently tap the filled spring form tin against your work top surface a few times to get rid of air bubbles. Allow this layer to set completely (about 10 mins) before pouring on the next layer.


Put 1/4 cup of water into a small pot and add agar agar. Let the mixture come to boil and simmer on low-medium heat, stirring frequently until the agar agar dissolve. Add agar mixture to the mango puree and blend until smooth. Pour over the cheesecake layer and allow it to set before decorating.

Tuesday, 31 October 2017

Cookies 'N Cream Cheesecake

An over-the-top Oreo studded cheesecake that will be the highlight of an occasion ! This Cookies 'N Cream Cheesecake is total dessert bliss !

Every celebration should include cheesecake of some kind don't you think ? Cheesecake is one of my all time favourite desserts and I love trying all the different flavour combinations. 

Ingredients :

  • 20 Oreo cookies 
  • 75g butter, melted
  • 675g cream cheese, softened
  • 200g granulated sugar
  • 240g sour cream or plain full-fat yoghurt
  • 1 tbsp vanilla extract
  • 3 large eggs
  • 18 Oreo cookies, crumbled
  • Whipped cream, for topping

Preheat oven to 175°C/155°C for fan oven. Place 9 inch springform in the centre of a large sheet of heavy duty aluminium foil. Carefully wrap foil around sides of the cheesecake pan. Spray inside of springform pan with non-stick cooking spray, set aside.

For the crust:

In a food processor pulse 20 Oreos to fine crumbs. In a medium mixing bowl stir together the Oreos crumbs and melted butter until well combined. Press into an even layer in bottom of prepared springform pan. Bake in preheated oven 10 minutes. Allow to cool as you prepared the filling. 

For the filling:

Using electric mixer, beat cream cheese and granulated sugar until smooth and creamy. Add in the sour cream or yoghurt and the vanilla extract and mix well. Add eggs one at a time and mix on low speed just until combined. Gently fold in 13 crumbled Oreo cookies. Do not over mix. Pour the filling into the cooked crust. Place the springform pan into a large roasting pan and place in the oven. Fill the roasting pan up with hot water until wate level comes halfway up the outside of the cheesecake pan. 

Bake in preheated oven for 50-60 minutes, or until the center is almost set. Turn the oven off and open the door slightly. Let the cheesecake rest in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 4 hours or overnight. 

Loosen the cheesecake from the rim of the pan and remove the rim. Top with whipped cream, crumble remaining 5 Oreos and sprinkle over cheesecake. Cut into slices and serve chilled. Cover the cheesecake and store in fridge up to 4 days.

Wednesday, 25 October 2017

Eggless banana bread

Do not waste over ripe banana, they are great for baking a banana bread. I decided to try out an eggless and vegan recipe.  


  • 4 medium sized ripe banana
  • 1 1/2 cup whole wheat flour (atta) or plain flour 
  • 1/2 cup sunflower oil or vegetable oil
  • 1/2 cup brown sugar or granulated sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon powder
  • 2-3 pinches nutmeg powder
  • 1-2 tbsp sunflower seeds
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch of salt 

Preheat oven to 180°C/160°C for fan oven. Grease a bread tin load with some oil

Slice the banana into slices. Put into a mixing bowl with the sugar. Mash the banana well or puree them with a hand blender. Add the oil, vanilla, cinnamon powder, nutmeg powder to the banana and mix well.

Sieve the flour with baking soda, baking powder, salt directly into the bowl containing the mashed bananas. Fold the sieved flour really well. This folding step is important as you want the whole bread mixture to be one and mixed evenly. Lastly add the sunflower seeds and fold these. Pour the bread mixture into the loaf pan. 

Bake for 30-40 minutes or till a toothpick inserted in the bread comes out clean.  Let the banana bread cool down for 10 minutes then remove the banana bread from the pan to cool completely in the cooling rack before slicing into pieces. 

Thursday, 14 September 2017

Strawberry Bundt Cake with White Chocolate Ganache

This light and moist bundt cake has a vibrant taste of strawberries, matched with the perfect amount of sweetness. It's excellent alone but even more special garnished with a creamy white chocolate glaze and chocolate covered strawberries. 


Strawberry Bundt Cake
  • 425g chopped strawberries 
  • 1 1/2 tbsp granulated sugar
  • 360g plain flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 145g butter, softened
  • 150g brown sugar
  • 150g granulated sugar
  • 2 large eggs plus 1 yolk
  • 1 tsp vanilla extract 
  • 1/4 tsp red food colouring
White Chocolate Ganache
  • 175g white chocolate chips
  • 1/4 cup double cream

Strawberry Bundt Cake:

Preheat oven to 190°C/170°C for fan oven. 

Place the chopped strawberries in a 11" x 7" baking dish and sprinkle the 1 1/2 tablespoon granulated sugar on top. Roast in the preheated oven for 15 minutes and then set aside to cool for about 15 minutes. 

Reduce the oven temperature to 160°C/ 140°C for fan assist oven.  Grease a bundt pan with cooking spray, making sure to coat all of the grooves of the pan..

In a large bowl, whisk together the flour, baking powder, salt and baking soda.  In another bowl, cream together the butter, white sugar and brown sugar until the mixture is even in colour and texture and colour has lightened a bit. One at a time, add the eggs and egg yolk, beating between each addition until well-combined. Wipe down the mixing bowl as needed.

In a blender, puree the cooled strawberries with yoghurt until smooth. Add to the batter in the stand mixer along with the vanilla extract and red food colouring. Beat on a low speed until the batter is even in colour and everything is well combined, wiping down the bottom and sides of the bowl to make sure everything is incorporated. Sift the dry ingredients into the wet and fold in with a spatula until just combined; do not overmix. 

Pour the batt into a greased bundt pan, spreading it out to fill every crevice of the pan and smoothing out the top. Tap the pan firmly on the counter top a few times to eliminate any trapped air bubbles.

Bake in the preheated oven for 50-55 minutes, just until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes. Then rap the pan on the counter top a few times to loosen the cake, place the cooling rack upside-down over the pan, and turn the cake out onto the rack. 

Make the chocolate covered strawberries and plan how you will place them on the cake before making the ganache glaze. 

White Chocolate Ganache

Place the white chocolate in a microwave safe bowl. 

In a separate microwave container, microwave the double cream for 30 seconds, just until it starts to boil. Pour the cream over the white chocolate, making sure the most of the white chocolate is covered. Let it sit for 5 minutes. Then stir in a gentle, circular motion until the white chocolate has melted completely and the mixture is smooth. If needed, microwave for another 10 second at a time, stirring gently between intervals, until smooth. If a small bits of chocolate aren't melting or you happen to get air bubbles in the ganache, strain it through a sieve before continuing. The ganache should be very thick so that it falls in a slow stream form the bowl. If needed chill it in the fridge briefly about 5-10 minutes and stir again until smooth. 


Drizzle the ganache over the bundt cake, pouring over the top and letting it pool slowly down the sides. Arrange the strawberries on top and let the ganache set. Serve cake the day it is assembled. 

Monday, 14 August 2017

Aromatic Chinese-Style Beef Stew

Served with simple rice and steamed broccoli , it beats a greasy takeaway on a Saturday night. As this is one of those dishes that would be even better made a day in advance, it's just perfect as entertaining recipe too. 

  • 1kg shin of beef or thereabouts, cuts into large bite size pieces
  • 2 tbsp of flour
  • 200g of spring onions, sliced thinly into matchsticks
  • 2 thumbs worth of fresh ginger, thinly sliced
  • 3 star anise
  • 10 cloves of  garlic, sliced thinly
  • 750ml of beef stock 
  • 2tsp brown sugar
  • Peel of 2 oranges, juice of 1
  • 1 cinnamon stick
  • 1/2 large chilli, add more according to taste if prefer hotter
  • 1 tsp Chinese five spice powder
  • 3 tbsp rice wine or sherry
  • 3 tbsp dark soy sauce
  • 1 tbsp honey
  • 1/4 tsp sesame oil
  • Black pepper
  • Sunflower oil

Preheat oven to 150°C. Trim any large bits of fat from the beef, cut into bite sized pieces and dust in flour. 
Heat sunflower oil to fairly high. Fry off the beef in batches, don't over crowded the pan. Take your time. After all the pieces are browned, set aside the beef. 
Now turn the heat down a little. Fry the ginger, chilli and 3/4 of the spring onions for a few minutes.
Add the sugar, cinnamon, star anise, 5 spice powder, orange peel to the dish and put your beef back in too. 
Add the beef stock, soy sauce, rice wine and the juice of 1 orange in to the beef. Give it a good stir and pop in the oven for 2 hours. Stir half way through. 
When 2 hours are up, add the honey, a good grinding of black pepper and a tiny amount of sesame oil. Taste and maybe add more honey or pepper.
Serve with sliced chilli, spring onions alongside some plain rice and steamed broccoli. Pok Choi would be great too 

Sunday, 13 August 2017

No-Bake Three Chocolate cake

No-Bake Three Chocolate  Cake recipe- Made in a bundt pan, layer of white, milk and dark chocolate  and Oreo cookie crust. Topped with chocolate ganache and fresh berries. A chocolate lover's heaven!!

Here is the look on the inside. Again this is not a three chocolate mousse cake. This is three chocolate  "panna cotta"  style cake in a bundt pan. 

  • 4 cups double cream 
  • 2 cups milk
For white chocolate layer:
  • 250g white chocolate 
  • 2 1/2 tsp gelatin 
  • 2 tbsp cold water
For milk chocolate layer:
  • 250g milk chocolate 
  • 2 1/2 tsp gelatin 
  • 2 tbsp cold water
For the dark chocolate layer:
  • 250g dark chocolate (70% cocoa) 
  • 4 tbsp sugar
  • 21/2 tsp gelatin
  • 2 tbsp cold water
For the Oreo layer:
  • 24 Oreo cookies
  • 2 tbsp sugar
  • 114g melted butter
For the ganache:
  • 120g semi sweet chocolate 
  • 1/2 cup double cream
For decoration:
  • Berries for garnishing 

In a saucepan, combine milk and cream and heat over medium heat, until it starts to boil. Remove from heat, divide mixture into 3 equal parts, about 2 cups each.

For the white chocolate layer:

Sprinkle gelatin over cold water in a small bowl, let it stand for 5 minutes, until gelatin expands then in a microwave for 30 seconds to liquify.
Place chocolate in a bowl and pour hot liquid over it. Let it stand for 2 minutes and whisk to combine. 
Add gelatin and whisk to combine.
Generously spray a bundt pan with cooking spray. Pour mixture in the pan. Refrigerate for 30 minutes or more until set.

For the milk chocolate layer:

Sprinkle gelatin over cold water in a small bowl, let it stand for 5 minutes, until gelatin expands then in a microwave for 30 seconds to liquify.
Place chocolate in a bowl and pour hot liquid over it. Let it stand for 2 minutes and whisk to combine. 
Add gelatin and whisk to combine.
Carefully pour mixture in the pan over the white chocolate layer. Refrigerate for 30 minutes or until set. 

For the dark chocolate layer:

Sprinkle gelatin over cold water in a small bowl, let it stand for 5 minutes, until gelatin expands then in a microwave for 30 seconds to liquify.
Place chocolate in a bowl and pour hot liquid over it. Let it stand for 2 minutes and whisk to combine. 
Add gelatin and whisk to combine.
Carefully pour mixture in the pan over the milk chocolate layer. Refrigerate for 30 minutes or until set. 

For the Oreo layer:

Process the cookies in a food processor until fine crumbles. Combine with sugar and butter and mix to combine. 
When the dark chocolate later is set, very gently add the crust layer, using a spoon to distribute it and then lightly press it over the dark chocolate layer. Refrigerate for 30 minutes. 

For the ganache:

In a small saucepan, heat the double cream until it just begins to boil and remove immediately. 
Place chocolate in a bowl and pour hot cream on top. Add peppermint extract (optional).
Let it sit for 1 minute then stir with a rubber spatula. Stir continuously until mixture gets smooth. Let it cool a little before you use it. It still needs to be thin so it drips down the cake 

To serve:

When ready, to remove the cake from the pan, use a hair dryer to heat the walls of the pan, or dip in a hot water for 30-60 seconds to loosen, then invert onto a serving platter. 
Pour the chocolate ganache on top and add berries for garnishing.

Sunday, 23 July 2017

Chocolate Poke Cake

This Chocolate Poke Cake is out of this world. SOOO chocolatey !! So moist! Amazing !  I decided to buy a box of Devils Food Chocolate Cake Mix instead of making myself

Ingredients :

Chocolate Cake:
  • A box of Devil Chocolate Cake Mix, plus ingredients listed on the box
  • 14oz condensed milk 
  • 1 cup semi sweet chocolate chips
Chocolate Whipped Cream Topping:
  • 2 cups whipping cream
  • 1/2 cup icing sugar
  • 1/4 cup + 2 tbsp cocoa powder
  • 1/2 tsp vanilla extract
  • Mini chocolate chips
  • Chocolate sauce

Bake cake according to box directions in a 9x3 cake pan.

Once cake comes out of the oven poke holes all over the top of the cake. 

Place sweetened condensed milk and chocolate chips in a microwave safe bowl, microwave for about 30 seconds to 1 minutE. Whisk chocolate and milk until smooth, microwaving more if needed to melt the chocolate. Pour chocolate mixture over the cake and spread to fill in holes. 

Set cake aside to cool, about an hour then refrigerate until completely cooled. 

To make whipped topping, whip whipping cream until it begins to thicken. Add icing sugar, cocoa and vanilla extract and whip until stiff peaks form. Spread whipped topping evenly over cooled cake. Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve. 


Friday, 16 June 2017

Mini Bundts Banana Cake with Vanilla Caramel Glaze


Banana cakes comes in many form, from banana bread to layered with cream and sliced banana. These little Banana Cakes are soft buttery banana sponge cake formed in mini Bundts cake pans, and topped with easy vanilla caramel glaze. 


  • 115g butter, softened
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1 ripe banana 
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • 1 cup plain flour
  • 1/2 tsp baking powder 
  • 1/2 tsp cinnamon 
For the glaze:
  • 30g butter
  • 2/3 cup light brown sugar
  • 1 tsp vanilla extract 
  • 1 tbsp milk
  • Pinch of salt

Preheat oven to 180°C /160°C for fan oven.  Grease and flour the mini-bundt pan or silicone mini-bundt.

Cream together the butter, sugar and salt until mix well. Mash banana well and beat with eggs, add to butter mixture along with the vanilla and milk. Beat well.

Stir in the baking powder and cinnamon into the flour, to ensure even distribution, then add the flour into the banana butter mixture. Beat until the mixture is creamy in consistency. It will be a little thicker than standard cake batter but smooth and silky.

Dollop into the mini bundt pan. Fill 3/4 full and smooth tops with back of a spoon.  Bake for 20-24 minutes. Toothpick will pull out clean and tops will be light golden brown. 


Add the ingredients to a small non-stick pan over med-high heat. Keep stirring, the sugar will melt quick. The glaze will start to bubble up. Remove from heat once it has thickened a little but still seems a little thin to use. It will thicken as it cools. 

Allow it to cool a couple of minutes before glazing the banana cakes. It should be thick enough to slowly roll down sides of the cake but not stiff. 

Tuesday, 30 May 2017

Peanut Butter Banana Cake With Whipped Ganache

Moist and dense banana cake is filled and frosted with peanut butter buttercream and decorated with whipped chocolate ganache making this Peanut Butter Banana Cake with Whipped Ganache a seriously delicious indulgence. 

Ingredients :
  • 3 cups plain flour 
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup bananas, mashed (about 4 medium banana)
  • 115g butter, softened
  • 1/4 cup vegetable oil
  • 1 1/4 cup sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/2 cup buttermilk
Peanut Butter Buttercream
  • 227g butter, softened
  • 227g shortening
  • 450g peanut butter 
  • 5 cups icing sugar
Whipped ganache:
  • 340g semi sweet chocolate chips
  • 1 cup double cream 

Preheat oven to 180°C/160°C for fan assist oven.

Line the bottom of 2 x 9" cake pans with parchment paper and grease the pans, set aside.

In a medium bowl, mix together the flour, baking soda and salt, set aside. 

In a bowl cream together butter, oil, sugar and brown sugar until light and fluffy. Mix in eggs, 1 at a time, combining well after each addition. Stir in vanilla and bananas until combined. 
Starting with flour alternate adding the flour and buttermilk into the wet mixture until everything is combined. 

Piur batter even,y into baking pans and bake for about 50 minutes or until centre is set.

Remove from oven and let cool in pans for about 10 minutes before turning out onto cooling racks to cool completely.

Meanwhile to make the buttercream, in a large bowl mix together butter and shortening until fluffy. Add peanut butter and continue to mix until blended and creamy. Add 1 cup at a time the icing sugar until you reach your desired consistency. 

To assemble the cake: split each cake in half using cake leveller or serrated knife, add the bottom later to a turntable and top with about 3/4 cup buttercream and smooth out the edges. Repeat for all layers. 

Once you place the top layer on pipe remaining frosting onto sides with a long flat ribbon tip and smooth out over sides and top. Place in refrigerator to chill.

Meanwhile to make the ganache, place your chocolate in a heat proof bowl. Place double cream in a pan and heat until about to boil, then remove from heat and pour over the chocolate. Cover for 5 minutes. Stir the cream and chocolate until all melted and blended. Let it cool for a few minutes to thicken a bit 

Sunday, 28 May 2017

No Bake Chocolate Peanut Butter Mini Cheesecake

Chocolate and peanut you like this combination ?? If your answer is yes, here is an awesome dessert for you. It's easy to prepare and looks great too. Obviously is yummy and will impress your guest! 

Ingredients :

Biscuits base:
  • 1 cup digestive biscuits crumbs
  • 4 tbsp melted butter
Chocolate cheesecake filling :
  • 285 g chocolate, chopped
  • 1.5 cup double cream 
  • 340g cream cheese, softened
  • 1/2 cup icing sugar
  • 1/2,tsp vanilla extract 
Peanut Butter Cheesecake Filling:
  • 115g cream cheese, softened 
  • 1/2 cup icing sugar
  • 2/3 cup peanut butter
  • 2/3 cup double cream
  • 1/2 tsp vanilla extract 
Chocolate topping:
  • 170g chocolate, chopped 
  • 6 tbsp double cream
  • 1/4 tsp oil
Sprinkle :
  • Chocolate chips
  • Peanuts, chopped

Biscuits base- Prepare cheesecake pan or 12 paper baking cups. Put the digestive biscuits in the food processor until they are crumbed finely.
Add melted butter and stir well. Spread evenly in the baking pans and press with a spoon or a glass to make a solid layer. Set aside. 

Chocolate cheesecake filling: Warm the double cream until nearly boiling point, add the chop chocolate and mix well until the chocolate melted. Set aside. 
In a medium sized dish mix cream cheese and icing sugar with electric whisk at a medium speed, for about a minute. 
Add vanilla extract and melted chocolate and mix until well combined. Spread evenly over the biscuits base layer, with a spoon. Leave it in the fridge to cool. 

Peanut Butter Cheesecake filling :  In a medium size dish mix cream cheese and icing sugar with electric mixer at a medium speed, add vanilla extract, peanut butter and double cream. 
Mix until you get a fine, smooth mixture.  Take the cheesecake out of the fridge and spread evenly over chocolate cheesecake filling. Put in the fridge. 

Chocolate topping:  Warm the double cream until nearly boiling point, remove from heat and add in the chopped chocolate and oil. Stir until the chocolate all melted. 
Take the cheesecake out of the fridge. Pour chocolate topping over the cheesecake with a spoon. 
Sprinkle with chopped peanuts and chocolate chips. 

Leave it in the fridge overnight or at least 6 hours before serving. 

Sunday, 23 April 2017

No-Bake Ferrero Rocher Cheesecake

Its so easy to make this cheesecake and it tastes heavenly !! A very decadent dessert that's perfect for simply any occasion. The only difficult part of this recipe is waiting for the cheesecake to set, but once you have had a slice if it you will find it really hard to stop eating ! 😱


Biscuit base:
  • 300g digestive biscuits 
  • 140g unsalted butter
Cheesecake filling:
  • 300ml double cream, chilled
  • 1 tsp vanilla extract
  • 500g full-fat cream cheese, at room temperature 
  • 85g icing sugar, sifted
  • 5 Ferrero Rocher chocolates, cut into small pieces 
  • 4-5 tbsp Nutella, for spreading & drizzle 
  • 25g chopped hazelnuts 
  • 8-10 Ferrero Rocher chocolate 

To make the cheesecake base:  Melt butter in  a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add melted butter and mix until well combined. Tip teh biscuit crumbs into a 23cm springform cake tin and press done until firm. Use the back of a spoon or glass to smooth over, place in the refrigerator to chill whilst you make the filling. 

To make the cheesecake filling: In a medium mixing bowl beat together the cream cheese with the icing sugar until softened. In another mixing bowl whisk together the cream and vanilla until soft peaks form. Fold the cream into the cream cheese mix. Finally fold through the chopped chocolates.

Spoon over the biscuits base and smooth over with a spatula. Cover and leave the cheesecake to chill in the fridge for at least 6 hours or overnight.

Once the cheesecake has set, place the chocolate hazelnut spread in a small saucepan and melt over a low heat for 2-3 minutes until runny, be careful not to boil the Nutella.

Allow the Nutella to cool slightly before spreading or drizzling over the top of the cheesecake. Finish by decorating with the remaining chocolates and some Nutella. Serve chilled

Sunday, 2 April 2017

Non-Bake Caramel Rolo Cheesecake

Caramel creamy cheesecake filling on top of a delicious buttery biscuits base drizzled with an extra bit of caramel and packed full of Rolo's-a delicious dessert perfect for every occasion !!! 
It's so easy to make and UTTERLY DELICIOUS 😄👍


Biscuits base

  • 150g digestive biscuits
  • 150g golden Oreos 
  • 125g butter, melted
Cheesecake filling
  • 250g  Philadelphia cheese
  • 250g mascarpone cheese
  • 109g icing sugar
  • 1 tsp vanilla extract
  • 150g Carnation caramel
  • 300ml double cream
  • 170g Rolosweets, chopped
  • Carnation caramel for decoration
  • Rolo sweets
  • Whipped cream

Using food processor blitz the biscuits then mix the biscuits with melted butter. Spread on the bottom of an 8" springform tin and press down firmly. Leave to set in the fridge.

Using electric mixer whisk together the cream cheese, mascarpone cheese, vanilla X tract, icing sugar and caramel unl smooth and lump free.

Pour into the mx the double cream and continue to whisk for a couple of minutes until it's very thick and mousse like. 

Chop the Rolos up into quarters and fold through the ckeesecake filling. Spread over the biscuits base and leave to set in the fridge for 5-6 hours or preferably overnight. 

To decorate the cheesecake, top with a drizzle of caramel and whip up some spare double cream with a touch of vanilla and pipe around the edge. Top with Rolos on each of the cream. 

Sunday, 26 February 2017

Blueberry Double Cheesecake

I used the cotton cheesecake recipes and turned it into a lemon one, then I did a light no bake cheese cake on the outer layer, of which acted like frosting, a luxurious one 😄

Lemon Cotton Cheesecake:
  • 225g cream cheese, room temperature
  • 1/2 cup milk
  • 5 large eggs
  • 1/4 tsp cream of tartar
  • 1/4 cup sugar + 1/4 cup sugar
  • 63g unsalted butter, room temperature 
  • 1 tbsp lemon juice
  • 1/4 cup plain flour
  • 2 tbsp cornstarch
  • 1 tsp lemon zest
Blueberry Mascarpone Layer
  • 125g blueberries
  • 70g butter
  • 1tsp lemon juice
  • 200g mascarpone 
  • 100g double cream
  • 1/2 tbsp agar agar powder or gelatin + 2 tbsp water.

For the cotton cheesecake:

Line the bottom and sides of an 8 inch springform pan with parchment paper. Wrap the springform pan with several sheets of foil, sealing it completely.

Fill a large baking pan halfway with water. Place it in the oven on the oven lowest rack. Preheat the oven to 150°C.

Separate the eggs and place the egg whites into a large mixing bowl and the yolks into a measuring cup.

Beat egg whites on low speed for 30 seconds. Increase the speed to medium low and beat for another 30 seconds or until foamy. Add the cream of tartar. Increase the speed to medium high and beat until the egg whites just started to thicken. Add 1/4 cup of sugar gradually. Continue to whisk unti, the egg whites reach soft peaks stage, approximately 3 minutes using stand mixer. 

In a separate bowl add cream cheese and milk. Mix on low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, sugar, lemon juice and lemon zest and beat for 1 minute. Add the flour and cornstarch and mix for another minute. Finally add the egg yolks and mix for 1 more minute. Strain the batter using a sieve.

Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. Add another 1/3 and gently fold. Add the remaining 1/3 and gently fold. 

Pour the batter into the lined springform pan. Spread the batter evenly into the pan and smooth out the top using a spatula. Holding the sides of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles. 

Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. Check the cake doneness by inserting a toothpick into the centre of the cake. It should come out clean. Bake the cake for additional 10-15 minutes to brown up the top.

Turn off oven, open the oven door slightly (about 2-3 inches) and let the cake cool in the oven for 1 hour.

Remove the cake from the pan. Place on a plate and refrigerat the cake for at least 4 hours. Wash the outer cake pan clean, and wipe dry. Lightly grease the sides with butter. When it's time to do the final assembly, place the chilled cheesecake back in. 

For the mascarpone layer

Cook blueberries with sugar until bleed. Add in lemon juice. Puree it. 

Prepare agar agar powder/gelatin. Sprinkle gelatin over water and let it sit for 2 minutes. Melt it in microwave oven for 15 seconds. For agar agar place it on a lower heat & keep stirring unti, the agar agar powder dissolved and turn clear. Let it cool down.

Beat the double cream until soft peaks, keep in the fridge. Then beat mascarpone cheese with blueberry puree until smooth.mtaste it, it should be slightly oversweetened ( it will be alright once you add in the cream). Adjust taste with sugar and lemon juice if necessary. 

Beat in melted agar agar/gelatin until smooth, then add in whipped cream, mix on low speed. 

Pour the blueberry cheesecake over and level the surface. Chill for at least 3 hours before slicing 

Non-bake Reese's Peanut Butter Cheesecake

This non-bake cheesecake is smooth, creamy and full of peanut butter!!!!  Peanut butter lovers- this one's for you!


  • 2 1/2 cups Oreo crumbs
  • 75g butter, melted
  • 680g cream cheese, room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 315g peanut butter 
  • 30 mini Reese's chopped, divided
  • 1 cup double cream
  • 1/2 cup icing sugar
  • Chocolate sauce for drizzle 

Combine Oreo crumbs with melted butter. Press crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm. 

Mix cream cheese, sugar, vanilla and peanut butter together in a large bowl until smooth and well combined. 

Pour double cream & icing sugar in another bowl & whipped until soft peak. Gently stir in the whip cream.

Add about half of the chopped Reese's and stir until combined. Pour filling into crust and smooth the top. 

Refrigerared for about 4-6 hours or until firm. Remove cheesecake from springform pan and top with the remaining chopped Reese's and chocolate sauce. 

Refrigerate until ready to serve. 

Sunday, 5 February 2017

Braised Tofu

I love tofu dishes.

Ingredients :
  • 1 large block firm tofu cut into about 8 pieces
  • 6 tbsp oil
  • 2 garlic, minced
  • 1-2 dry chillies, add more if you prefer spicier 
  • 2 tbsp oyster sauce
  • 1 tbsp light soya sauce
  • 1 tbsp dark soya sauce
  • 1 tbsp Shaoxing wine or sherry
  • 2 tbsp sugar
  • 1/4 tsp ground white pepper
  • 1 cup water
  • 3 spring onions, cut into 1 inch pieces

Heat oil in a frying pan and fry the tofu pieces until golden brown. Set aside.

Sauté garlic and chillies until fragrant, about 2 minutes. Then add oyster sauce, light soya sauce, dark soya sauce, Shaoxing, sugar, ground white pepper and water. Mix well and bring to boil. 

Return tofu to the pan, reduce heat and simmer until the sauce is reduced by half, about 10 to 15 minutes.

Add the spring onions, mix well and cook for another minute. Turn off heat, transfer to a serving plate and serve with steamed white rice. 

Wednesday, 1 February 2017

Nutella Cheesecake Brownies

Two amazing desserts in one ?? First there is a dense, chewy brownie. And topped off with a delicious non-bake Nutella cheesecake layer. Together, the equal a slice of chocolate heaven !

For the brownies
  • 3/4 cup flour, sifted
  • 1/2 cup cocoa
  • 1/2 tsp salt
  • 11/2 cups sugar
  • 170g butter
  • 1 tsp vanilla extract 
  • 2 eggs
For the Nutella cheesecake:
  • 1 cup Nutella
  • 227g soft cream cheese
  • 1 cup icing sugar
  • 11/2 cups double cream 
  • Melted chocolate, for decoration 

Preheat oven to 180°C/160°C for fan oven. Grease a 9 inch square baking pan. 

In a large bowl, combine flour, cocoa and salt. Melt butter in a large saucepan and remove from heat. Stir in sugar and vanilla extract. Quickly whisk in eggs, one at a time.

Add butter mixture to flour mixture and stir until well blended. Spread brownie batter into prepared tin and bake for 20-30 minutes. Cool completely. 

Meanwhile, make the Nutella cheesecake layer. With an electric mixer, beat together cream cheese, Nutella and icing sugar until smooth. 

In a separate bowl, beat double cream with an electric mixer until stiff peaks form. Fold the whipped cream into the Nutella mixture. Spread over the cooled brownies. 

Refrigerate for at least 2 hours before serving or until the cheesecake layer is firm. Drizzle with melted chocolate if desired.

Sunday, 8 January 2017

Non-Bake Dark Chocolate Mascarpone Cheesecake

This thick, creamy dark chocolate and mascarpone cheesecake tastes just like a baked cheesecake!

Ingredients :

For the cookie base

  • 320g chocolate chips cookies, finely crushed 
  • 2 tbsp icing sugar
  • 130g unsalted butter, melted
For the filling
  • 130g dark chocolate, 70% cocoa solid, finely chopped
  • 225g cream cheese
  • 450g mascarpone cheese
  • 90g icing sugar
  • 2 tbsp double cream
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder to decorate

Line a bottom of a 9" springform pan with baking paper. 

To make the base: In a large bowl stir together the crushed cookies and the icing sugar. Add the melted butter and stir until the crumbs are evenly moistened. Scoop the crumbs into the cake tin and press it firmly into the base using the back of a spoon.

For the filling: In a bowl, melt the chopped chocolate in the microwave in a 30 second intervals, stirring after each heating, until melted. Be careful not to overheat the chocolate. (It's best to remove it from the microwave whilst there are still a few small lumps left and stir until melted. 

Allow it to cool for 5 minutes, then add in the cream cheese and mascarpone and beat with electric whisk on low speed until smooth and well combined. Add in the icing sugar, cream and vanilla extract and beat again until smooth. 

Carefully pour the filling onto the base and smooth the top using a spatula or back of a spoon. 

Place in the fridge to chill for 4-5 hours preferably overnight.

To serve, remove from the fridge and allow the cheesecake to come to room temperature for 15-20 minutes. Dust lightly with the cocoa powder and serve. 

Coconut Snowballs

Sweet coconut treats, perfect to share or give as a gift


  • 125g rich tea biscuits
  • 125g almonds
  • 75g icing sugar
  • Zest of 1 orange
  • 3 tbsp rum (optional), or orange juice
  • 2 tbsp golden syrup
  • 175g white chocolate
  • 100g desiccated coconut

Whizz the rich tea biscuits and almonds in a food processor until they are finely ground. Add the icing sugar and orange zest, then pulse until it's all combined. 

In a small bowl, combine the rum ( if using) or orange juice with golden syrup, and while the food processor is still running, pour the liquid into the biscuits mixture. Continue to blend until the mixture is just moist. 

Using a teaspoon to measure, shape the mixture into 25-30 balls. Love to set on a baking sheet. 

Melt the white chocolate in a bowl in the microwave on a low power. Microwave at 30 second intervals to ensure the chocolate does not burn. 

Place the coconut into the separate bowl. First dip the balls in the me,red white chocolate, then in the coconut to cover. Return to the baking sheet and once all the balls are covered, place in the fridge for at least 2 hours to set 

Layered Mango Cheesecake Parfaits

I crave for a dessert and looking for simple but looks delicious. It's a pure laziness. And come out with something easy, none bake but just assemble layer by layer. It's so simple.


  • 2 ripe mangoes, peeled & stone. If you are too lazy like me I bought a tin of mango puree.
  • 1/2 cup of whipping cream
  • 225g  cream cheese, room temperature 
  • 1/2 cup icing sugar
  • 150g to 200g digestive biscuits, crush into fine crumbs 
Method :

Puree the mango flesh in a food processor until smooth, if using fresh mango. 

Whip the whipping cream to soft peaks. Fold in the icing sugar and room temperature cream cheese and beat slowly until well combined.

Divide the digestive biscuits into the bottom of four serving glasses. Layer mango puree and cream cheese mixture into each glass using piping bags to layer the cheesecake parfaits. If you spoon the ingredients in it may not be as pretty but will taste as good. 

Non-Bake Chocolate Kahlua Cheesecake

Rich, creamy cheesecake flavoured with vanilla, coffee and a very generous kiss of Kahlua, with a classic sour cream topping......


For the crust
  • 250g digestive biscuits
  • 100g light brown sugar
  • 40g cocoa powder
  • 180g butter, melted
  • 1tsp vanilla extract 
  • 1 tsp instant coffee powder
For the cheesecake filling 
  • 455g cream cheese, at room temperature 
  • 1 cup sour cream, at room temperature 
  • 3/4 cup granulated sugar
  • 1 cup whipping cream, whipped
  • 3/4 cup Kahlua liquor 
  • 2 tbsp powdered gelatin
  • 150g chocolate, melted
For the top layer
  •  1 cup sour cream, at room temperature 
  • 2 tbsp icing sugar
  • 40g chocolate, melted
Optional garnishing
  •  120ml whipping cream, whipped
  • Whole coffee beans

For the crust

Line the bottom of a 9" springform pan with baking paper. 
Combine the digestive biscuits, brown sugar, coca powder, vanilla extract, instant coffee powder and melted butter in a large mixing bowl. Mix until well combined and press firmly at the bottom and slightly up the side of the prepared pan. Set aside. 

For the cheesecake filling

Sprinkle the powdered gelatin over the Kahlua liquor. Set aside for at least 5 minutes. 
Whip the whipping cream until fairly firm and reserve. Melt the chocolate in a large mixing bowl and set aside. 

In another large mixing bowl, combine the cream cheese, sour cream and sugar and mix on high speed with electric mixer for about 2 minutes, until light and fluffy.

Warm the Kahlua liquor with gelatin in the microwave until completely melted. Pour the warm Kahlua gelatin into the cream cheese mixture and continue mixing until it's well combined. Then slowly fold in the whipped cream until combined. 

Working quickly so the the chocolate doesn't set, pour about half of the cream cheese batter over the melted chocolate and mix with the electric mixer on high speed until well combined. Pour onto the reserved crust and spread evenly all the way to the edge of the pan. 

Top the remaining batter, spread all the way to the edge and then gently tap the side of the pan and give it a little shake help the top settle and smooth out. Place the cake in the fridge for about an hour to set.

For the topping

Melt the chocolate and pour it into a squeeze bottle or a pipping bag.

Combine icing sugar and sour cream then pour over the cheesecake, spread all the way to the edge as evenly as you can, tap the sides and give the pan a little shake like you did before to help make the top really smooth and even. 

Squeeze the melted chocolate on top to decorate the top of the cake. Put the cake back in the refrigerator until completely set, at least 4 hours but preferably overnight. 

When ready to serve, carefully remove the cake from the pan, place it on a cake stand and garnish with swirls of whipped cream and whole coffee beans, if desired.