Choc-raspberry profiteroles cakes

This show-stopper dessert is dangerously easy to make, thanks to a few clever cheats. 

Ingredients:

• 300g dark chocolate, chopped
• 25g unsalted butter, melted
• 30 store-bought unglazed profiteroles
• 250g raspberries 

Method:

Grease and line an 18cm round deep dish or cake pan with baking paper, leaving plenty overhanging the sides

Place 200g chocolate in a heatproof bowl set over a pan of simmering water. (do not let the bowl touch the water)' stirring until melted. Remove from the heat to cool slightly. 

Dip the bottom of each profiteroles in the chocolate and stack in the pan, filling the small gaps with half the raspberries as you go. Place a plate on top and weigh down with cans ( the profiteroles will rise higher than the pan ). Chill for 2 hours or more to set.

To serve, turn out the cake onto a plate, then scatter the remaining 100g chocolate ( as above) and drizzle over the cake. 

Toasted marshmallow & ginger cake

Decorative Italian meringue masks a spicy, most ginger cake layered with ginger buttercream-an amazing bake !

Ingredients:

• 100g butter, plus a little extra for greasing
• 100g dark muscovado sugar
• 100g black treacle 
• 140g golden sugar
• 225g plain flour
• 1 tsp bicarbonate soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon 
• 125ml whole milk
• 3 medium egg yolk, whisked with a fork (save the white for the icing)

 For the ginger buttercream

• 140g butter, softened
• 200g icing sugar
• 4 smalls stem ginger,finely chopped, plus 1 tbsp syrup 
• 1/2 tsp ground ginger

For the toasted marshmallow icing

• 3 medium egg white
• 175g golden caster sugar

Method:

Melt the butter, sugar, treacle and syrup in a small saucepan, whisking until smooth. Set aside to cool for 10 minutes. Heat oven to 160C/140C fan oven. Grease and line a 2lb loaf tin with baking parchment.

In a bowl, mix the flour, bicarbonate of soda, ground ginger, cinnamon and 1/2 tsp salt. Pour in the warm syrup mixture and the milk, followed by the egg yolks. Whisk until you have a smooth batter. Pour into the tin and bake for 1 hour or until a skewer comes out clean. Cool in the tin for 30 minutes then slice off the top to give you a smooth surface. Flip onto a wire rack and remove the baking parchment. Leave to cool. Can now be covered with cling film and kept for up to 5 days.

To make the buttercream, put the ingredients in a large bowl and mash together with a fork or spatula ( this will prevent the icing sugar from going everywhere). When roughly combined, blend with an electric hand whisk until smooth. 

Now to make the marshmallow icing. Put the egg whites, sugar, 1 tbsp water and a good pinch of salt into a heatproof bowl. Place over a pan of simmering water, make sure the bowl doesn't touch the hot water, and whisk until thick and leaving a prominent trail from the beaters- this will take about 4 minutes. Remove the bowl from the heat and continue whisking for another 3 minutes until cooled slightly and really stiff. Transfer half to a piping bag fitted with a large round nozzle and set aside.

When ready to assemble, slice the cake lenghtways into 3 even layers. On a cake stand or plate, reassemble the cake, with the largest slice on the bottom, layering with the buttercream. 

Using a small offset palette knife or a small butter knife, cover the cake with the marshmallow icing left in the bowl. Use the palette knife to create vertical lines along the edges. Now use the piping bag to pipe spikes of meringue over the top of the cake. Use a cook's blowtorch to toast the meringue to a golden brown. 

Serve straight away or chill for up to 2 days, removing from the fridge 30 minutes before serving. Can decorate with sparklers if preferred. 

Carrot cheesecake

Most people would agree that the cream cheese frosting is the best part of any carrot cake, so it makes perfect sense to replace it with a thick layer of creamy cheesecake 👍


Ingredients:

Carrot cake:

• 1/2 cup pecan halves, plus more, chopped, for garnish
• 1 cup plain flour
• 1 tsp baking powder 
• 3/4 tsp baking soda
• 1 tsp ground cinnamon 
• 1/2 tsp ground ginger
• Pinch of salt
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 large eggs
• 11/2 cups shredded carrot

Cheesecake:

• Three 8-ounce packages cream cheese, softened
• 2/3 cup sour cream
• 2/3 cup granulated sugar
• 3 large eggs
• 3 tbsp plain flour
• 1 tsp lemon zest plus 2 tbsp lemon juice ( from 1 lemon juice>
• 1 tsp vanilla extract

Sour cream topping:

• 1/2 cup icing sugar
• 2 tbsp sour cream
• 1/4 vanilla extract 
• Pinch of salt 

Method: 

For carrot cake:  Preheat oven to 180C/160C for fan oven. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.

Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger, and 1/4 tsp salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. 

Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.

For the cheesecake:  Preheat the oven to 180C/160c for fan oven. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth  and creamy, about 5 minutes, scrapping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.

Pour the cheesecake mixture over the carrot cake. Wrap the bottom and the sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the centre, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight. 

For the sour cream:  Whisk together the icing sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices before serve. 

Fruits and nuts cassata

This is a very simple dessert. This frozen Italian dessert is easy to make and full of tasty fruits, nuts, chocolate and orange.

Ingredients:

• 2 litres soft scoop vanilla ice cream
• 200g fruits and nuts mix
• 100g dark Belgium chocolate, finely chopped
• 2 oranges, zest of 1 for the cassata, plus extra for decoration

Method

Line a 2 litre loaf tin with a double layer of cling film, making sure there is plenty overhanging the sides.

Take the ice cream out the freezer and allow to soften slightly for a few minutes, then transfer to a large mixing bowl. 

Gently stir the fruits and nuts mix, chopped chocolate and orange zest through the ice cream until evenly distributed.

Spoon the ice cream into the lined loaf tin and cover with the overhanging cling film. Freeze for at least 4 hours.

To serve, remove from the freezer and unwrap the cling film. Turn the tin onto a serving platter and use the cling film to help unmould the cassata from the tin. Top with the extra sext and cur into slices.

Cook's tip: This is a great dessert to make for guests as it can be made in advance and kept in freezer until ready to serve. You could also vary the fruits and nuts depending on your personal favourites. 

Pavlova wreath with chocolate sauce

Ingredients :

For the meringue :

• 6 egg whites
• 300g castor sugar
• 11/2 tsp white wine vinegar
• 1tsp cornflour 

For the chocolate sauce:

• 100g plain chocolate
• 2 tbsp unsalted butter
• 100ml double cream
• 100g castor sugar
• 5 tbsp golden syrup

For the topping :

• 300ml double cream
• 1 tsp vanilla extract
• 3 tbsp caster sugar
• 200g raspberries (defrosted from frozen)
• Icing sugar, for dusting

Method:

Preheat oven to 170C or 150C for fan oven.

To make the meringue: beat the egg whites in a clean bowl with electric whisk for 4 minutes until they form soft peaks. Add the sugar, 1 tbsp at a time, beating after each addition until it is all combined. Whisk for 3 minutes more, then add the white wine vinegar and cornflour, and then whisk for a further minute more.

Line a baking tray with nonstick baking paper and using a pencil, mark out a circle 25cm in diameter in the middle. Spoon large, equal dollops of meringue mix along the circle line to form a wreath shape. Put the meringue in the oven and immediately reduce the temperature to 140C or 120C for fan oven. Bake for 1 hour 30 minutes, then turn off the oven and leave the wreath in there to cool completely (overnight). Carefully peel off the baking paper and transfer to a serving plate.

To make the chocolate sauce : melt the plain chocolate, butter and double cream in a heatproof bowl over a pan of barely simmering water. Stir the chocolate until smooth, then add the sugar and golden syrup and heat for a further 5 minutes, stirring all the time, until thick and glossy. Set aside until needed.

To make the topping: whip the cream with the vanilla and sugar for 2 minutes, using an electric whisk, until it is soft and thick. Spoon the whipped cream over the meringue wreath in a thick layer until evenly covered. Then arrange the raspberries on top of the cream around the wreath.

Just before serving, reheat the chocolate sauce until just warm, drizzle over the wreath with a spoon, then dust with a little icing sugar.

Homemade Tang Yuan

 

In my native dialect Hokkien tang tuan is nyee which means round. They are usually made in red or white colours. As a child its always been a fun festival that I looking forward to.  My mum, sisters and my grandmother would gather around the table rolling the dough into a small round balls. I absolutely loved and enjoyed playing the dough balls & I remember I used to have a special balls which I mixed with different colours ! I love tang yuan, or sweet dumplings served in pandan leaf and ginger infused syrup. In my around in the kitchen area, helping my aunt rolling the dough into small round balls. 

Ingredients:

• 1 cup glutinous rice flour
• 1/2 cup water for making dough
• 1/2 tbsp caster or super fine sugar
• food colourings

Sweet soup

• 80g ginger, bruised
• 1 litre water
• 80g gula Melaka
• 1 pandan leaf , tie into a knot 

Method :

In a large mixing bowl, add flour and sugar. Gradually add water (you don't have to use all of it) and knead the dough until soft, smooth, easily kneadable yet not sticky to the fingers (too wet), nor crumbling (too dry).

Divide the dough depending on the number of different colours you intend to make. Add food colouring, one drop at a time, to each portion and knead until the colour is well distributed. Shape the dough to even-sized balls.

Bring a pot of water (enough water to submerge the dumplings completely) to boil. Add the tang yuan into the boiling water and cook until they float to the surface. Transfer them immediately to a bowl of room temperature water until cooled or ready to serve.

To cook the sweet soup, add (A) to a pot. Bring to a boil and reduce heat to a simmer until the sugar is fully melted.

To serve, add tang yuen to a serving bowl and ladle the sweet soup over.

Polenta, Almond and Lemon cake

Rachel Allen's lusciously moist fragrant lemon cake is a delicious teatime treat and also makes a fabulous dessert 

For the cake tin

• Butter
• 2 tbsp polenta or flour

For the cake:

• 225g soft butter
• 225g castor sugar
• 3 eggs, beaten 
• 1 lemon, finely grated zest and juice 
• Few drop of almond extract, optional 
• 125g medium polenta
• 1 tsp baking powder
• Icing sugar to serve 

Method:

Preheat the oven to 170C/150C for fan oven.

To prepare the cake tin; place a disc of greaseproof paper in the bottom of a 20cm cake tin, 5cm deep. Butter the sides of the tin and dust with the flour, or polenta. 

To make the cake; 

Cream the butter, add the sugar and mix well. Beat in the eggs, one at a time, then add the lemon zest and juice, and the almond extract if using. Fold in the ground almonds, polenta, and the baking powder.

Put the cake mixture into the prepared tin and cook for about 1 hour - 1 hour 10 minutes or until a skewer inserted into the centre of the cake comes out clean. Place a piece of foil on top of the cake after about 45 minutes, to prevent it from becoming too brown. 

Remove the cake from the oven when it is cooked, and let it cool in the tin for about 10 minutes before removing it. 

To serve; 

dust the top of the cake with a little sifted icing sugar. 

Peanut butter & Chocolate Cake

The sweet and salty combo of peanut butter and chocolate make this cake irresistible.

Ingredients:

• 200g cold unsalted butter,diced, plus extra for greasing 
• 2 tbsp cocoa powder
• 200g dark chocolate (70% cocoa solid), roughly chopped
• 250g light brown muscovado sugar
• 4 large eggs 
• 175g self raising flour
• 1 tsp baking powder

For Peanut butter icing:

• 250g unsalted butter at room temperature 
• 500g icing sugar
• 300g smooth peanut butter
• 100ml double cream
• 75g salted pretzel, for decoration, optional

Method:

Heat oven to 180C/160C fan/gas 4 and grease 2 x 22cm round cake tins, lining the bases with baking parchment and greasing the parchment too.

Put the cocoa in a small bowl with 100ml hot water. Whisk together until smooth, then set aside. Put the butter and chocolate in a heatproof bowl set over a pan of simmering water and melt gently together, stirring occasionally. Remove from the heat and allow to cool slightly.

In a large bowl, beat the sugar and eggs together using an electric whisk until thick and pale. With the blades still running, pour in the chocolate mixture, mixing until smooth and fully combined. In a separate bowl, mix together the flour and baking powder. Sieve the dry ingredients over the chocolate mixture and fold together until no lumps remain. Add the cocoa mixture and mix to combine. 

Divide the batter between your prepared tins and bake for 30-35 mins or until a skewer inserted into the middle comesout clean. Allow the cakes to cool in the tins for about 10 mins, then turn out onto a wire rack, peeling off the parchment, to cool completely

For the icing, beat the butter in a large bowl with an electric whisk until light and creamy. Beat in the icing sugar a little at a time, then add the peanut butter, mixing until smooth. Add a pinch of salt and the cream, again mixing until smooth.

To assemble the cake, use a large serrated knife to slice each cake in half. Place the first round of cake onto a cake board or serving plate and top with a thin layer of icing. Repeat until all the cake layers have been used. To decorate, use the remaining icing to spread over the top and sides of the cake. Use a spatula or a palette knife to create a swirl pattern around the outside of the cake

Optional : finish by pressing the pretzels onto the top and sides – there is enough to cover about half the sides, leaving the icing partially on display. Best served within 2 days of baking, but the cake will keep for up to 4 days.

Lemon Meringue Cake

A show-stopper cake !!

Ingredients:

For the meringue :

• 300g  sugar
• 1 tsp corn flour
• 1 tsp vanilla essence
• 1 tsp white wine vinegar
• Pinch of salt

For the sponge :

• 220g unsalted butter softened
• 200g  caster sugar
• 280g  self-raising flour
• 4 large eggs beaten
• Zest of 2 unwaxed lemons grated
• 2 tbsp lemon curd

For the drizzle :

• Juice of 3 lemons
• 50g caster sugar

For the frosting :

• 250g unsalted butter
• 250g  cream cheese
• 200g icing sugar
• Juice of 1 lemon
• 4-5 tbs shop bought lemon curd

Method:

To make the meringue:

1. Whisk the egg whites with a pinch of salt until you achieve soft peaks, gradually add the sugar, and finally add the vinegar, corn flour and vanilla essence.
2. Pipe out 6-8 some small peaked rounds 2in in diameter onto baking trays lined with greaseproof paper then pipe 1in rounds until the meringue is used up.
3. Bake in a preheated oven set at 140ºC/Gas Mark 1 for 25-30 mins; turn off oven, open door and leave to cool. For a quicker version you can use shop bought meringues.

 To make the sponge:

1. Cream the butter and sugar together, add the zest, eggs then fold in sifted flour, mix until fully combined, then fold through the curd.
2. Divide the mixture into two greased and lined 20cm sandwich tins. Bake in a pre-heated oven set at 180C/160C for fan oven  for 40-45mins.
3. Meanwhile mix lemon juice with the sugar. Remove the sponge from the oven prick all over with a skewer; pour the lemon juice over cake straight away. Leave to cool in the tins.
4. Cream the butter until pale and light then add in the icing sugar and continue to whisk for a few minutes, add the cream cheese and beat until incorporated. Add in the lemon juice then mix one last time.

To assemble the cake:

1. Put one of the sponges onto a cake stand; spread with lemon curd then spread the other half with some of the frosting.
2. Place the sponges on top of each other.
3. Using a palette knife spread over the frosting over the top and sides.
4. Place the larger meringues around the top of the cake to replicate a crown then completely cover the rest with the smaller meringues.

Mango sponge cake

With a light sponge that can be topped with whipped cream and mango puree or warm custard and puree to transform it into a winter treat. 

Ingredients:

• 250g self raising flour
• 1tsp bicarbonate soda
• 1 tsp baking powder
• 1tsp vanilla extract
• 200g castor sugar
• 1/2 cup vegetable oil
• 1 cup mango purée
• 3 large eggs

For the topping 

• 300ml double cream
• 50g icing sugar
• 60ml mango purée

Method:

Pre-heat the oven to 150C and grease an 8 inch round deep pan.

In a mixing bowl mix together the dry ingredients and then add all the remaining ingredients. Mix together till fully incorporated into a smooth batter. Pour the mixture into your baking tin and tap it firmly on your work surface a few times to get rid of air bubbles from the mixture.

Bake in the oven for 50-60 minutes or till a skewer inserted comes out dry. Leave to cool completely before removing it from the tin.

For the topping: 

Whip the cream and icing sugar till it reaches soft peaks consistency and fold in the mango puree.

You can either split and fill the cake or simply top with whipped mango cream and puree drizzle.

Raspberry & white chocolate parfait

Indulge yourself with the delicious, tangy and sweet raspberry and white chocolate parfait. This dessert is ideal to keep you cool in the summer and can be made in advance and kept in the freezer.

Ingredients :

• 300g raspberries 
• 2 tbsp icing sugar
• 100g white chocolate, broken into pieces
• 250ml finest Cornish custard
• 125ml whipping cream

Method:

Lightly grease an 7in x 3 1/2in x 5 1/2in  loaf tin and line with a double layer of cling-film, leaving enough to cover the parfait overhanging the edges.

Put the raspberries into a bowl, scatter with the sugar and carefully fold together. Leave to macerate for 15 minutes.

Meanwhile, put the chocolate (reserving some for grating) into a small bowl and melt over a pan of simmer water. Stir in the custard. Set aside and leave to cool.

In a serparate bowl, whip the cream, and fold into the chocolate mixture.

Spoon half the mixture into the tin, cover with the berries then pour over the rest of the chocolate mixture. Smooth flat and fold the overhanging clingfilm over the top. Freeze for 4 hours, or until solid.

Turn onto a serving plate, scatter with the remaining berries, grate over the reserved chocolate. Allow to defrost slightly before serving. 

Chocolate muffin cheesecake

Get the best of both worlds with this twist on a classic dessert.

Ingredients:

• 85g butter, plus 40g for the muffin
• 175g Digestive Biscuits, crushed to crumbs
• 400g Light Soft Cheese, 50% Less Fat
• 2 tbsp lemon juice
• 115g reduced fat crème fraîche
• 1 large egg, plus 1 for the muffin
• 1/2 tsp vanilla extract
• 2 level tsp cornflour
• 125g caster sugar, plus 50g for the muffin
• 115g plain flour
• 2 level tbsp cocoa powder
• 1 level tsp baking powder
• 100g Dark Chocolate Chips
• 3 tbsp milk

Method:

Pre-heat the oven to 160C/140C . Grease the inside of a 20cm loose-bottom deep tin and line the base with baking paper. 

Melt 85g butter and mix with the biscuit crumbs. Press this mixture into the base of the tin to make an even layer. Chill for 15 minutes.

Put the soft cheese, lemon juice, crème fraîche, 1 egg, vanilla extract, cornflour and 125g caster sugar in a food processor or blender, then blitz until evenly mixed. Or use a hand-held blender. Set aside.

To make the muffin mixture, sift the flour, cocoa and baking powder into a large bowl and add the remaining butter. Stir in 50g caster sugar and half the chocolate drops. Add 1 egg and the milk and mix with a fork until just combined – it doesn’t matter if you have a few lumps. Spread evenly over the biscuit base, leaving a small gap at the edge of the tin.

Pour on the cheesecake mixture, then cook in the oven for 20 minutes. Sprinkle the rest of the chocolate drops over the top and cook for another 40-45 minutes, until the cheese mixture is just set.

Leave to cool, then chill.

Wu Kok (yam puff)

This is one of the must have item when having dim sum. This is my first attempt so its not too bad !

Serve them hot ...... crispy crust and yummy filling!   Enjoy with a cup of hot Chinese tea!

Ingredients for the filling:

• 300g-400g pork, diced
• 1 onion, diced
• 2 tbsp oil

Seasoning:

• 11/2 tbsp light soy sauce
• 11/2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp sugar
• 1/4 tsp pepper
• 1/2 tsp sesame oil 

• 1 tbsp corn flour}
• 1/4 cup of water}combine well
• 1/2 cup of frozen green peas

Ingredients for yam pastry:

• 700g yam, sliced thinly
• 20g sugar
• 90g wheat starch flour (tang mein)
• 130 ml hot boiling water
• 150g shortening 

Method:

To prepare the filling: heat the oil in a non-stick pan, fry onion until soft then add in pork and seasoning. Cook until the pork is tender. Add in the corn flour mixture. Toss well to mix. Add in the green peas and mix well. Dish out and leave aside to cool before use.

To prepare the yam pastry: Steam yam till soft, mash while still hot, add in sugar and mix well.  Set aside. 

Combine hot boiling water and wheatstarch, stir well till smooth, mix in with the mashed yam. Add in shortening till well combined.  (The dough is a bit sticky and soft at this juncture). Cover and  chill dough in the refrigerator for about 50 mins. to 1 hr.

Pinch off about 50 gm dough, form into a ball, flatten with your hand and wrap up with about 2 tsps of filling, seal the edges and shape into an oval shaped dumpling.

Heat oil in wok under high heat, once boiling, reduce to lowest heat, gently put in the dumplings, return heat to medium and deep-fry the dumplings till golden brown.

Drain on kitchen absorbent paper and serve immediately. Makes about 20 puff. 

Mango cream cake

It's summer so the best cake to bake is something feeling summer. Decided to bake this lovely sponge cake & using fresh mango to add into the summer feeling.

Ingredients:

For the filling:

• 75 ml mango purée
• 50 g icing sugar
• 220 ml  double cream
• 2 fresh mangoes - chopped into 1" cubes

For the sponge:

• 250 g unsalted butter, softened
• 250 g golden caster sugar
• 1 tsp vanilla extract
• 4 large eggs
• 250 g self-raising flour
• 100 ml full fat milk
• 1 pinch salt

Method:

Pre heat the oven to 180C/160C Fan and grease and line 2 x 8" round cake tins.

Cream together the butter, sugar and vanilla extract for about 10 minutes until pale and fluffy - this is key to the recipe so it is worth doing this bit well. 

Add the eggs, one by one, beating well between each one.

Carefully fold in the flour ensuring you don't lose any of the air in the mixture. It may need loosening so use as little milk until you get a dropping consistency.

Split the mixture into two equal sized portions into the prepared tins and place in the oven for 40-45 minutes until the sponge is golden brown and springs back to the touch, or until a skewer comes out clean. Remove from the oven and leave to cool.

To make the filling 

Lightly whip the double cream with the icing sugar until you get a soft peak, then stir in the mango purée.

Spread this evenly over the cooled sponge cakes (as you would do making a Victoria Sponge). Scatter over the fresh mango pieces and sandwich the cake together.

Dust the cake with icing sugar. For additional decoration place some of the remaining cream into a piping bag, and using a big star tip crown the cake with stars on the edge and place a piece of mango on each tip. Serve immediately.

Mango cheesecake

I love mango as it is sweet and fragrant especially during the mango season. Unfortunately living in UK I do not have any opportunity to buy those mangoes from India which has a stronger mango fragrance. I nowadays have to make do with mango in tin to make my cakes. This non-bake mango cheesecake  is easy to make. It's freshing and full with flavour. 

Ingredients:

For the base:

• 100g digestive biscuits, crushed
• 50g melted butter

For the filling:

• 259g Phiadelphia cream cheese, softened
• 100g caster sugar
• 2 tbsp lemon juice
• 1 tbsp gelatine
• 200g mango purée
• 200g whipping cream, whip until soft peak 
• 1/2 cup chopped mango

For jelly topping:

• 150g mango purée 
• 1 tbsp gelatine
• 4 tbsp water

Method:

Combine the biscuits crumbs with melted butter and press into the base of a 8 inch loose base cake pan.  Chill for 30 minutes in the fridge. 

Dissolve gelatine in lemon juice over hot water bath.

Beat the cream cheese and sugar until smooth. Add gelatine mixture, beat until well combine. Beat in mango purée. 

Fold in the whipped cream and chopped mango and pour over prepared biscuit base. 

To make the jelly topping, place the gelatine with water in a bowl for a few minutes. Dissolve over hot water then mix into the mango purée. Pour on the mango cheesecake and decorate with chopped mango and strawberries.

Chill until set.

Cape Malay Curry

This, like all Cape Malay curries, has as many interpretations as there are cooks! Cape Malay curries are usually not biting and strong, but rather an aromatic mixture of spices. Naturally this depends on the individual cooks, and the curry can be made much stronger by adding more chillis. 

Ingredients:

• 1 medium onions, finely chopped
• 4-5 tablespoons oil
• 11/2 tsp ground turmeric
• 11/2 tsp ground cumin
• 11/2 tsp ground coriander
• 11/2 tsp chili powder
• 2 tsp ground fennel
• 1 tsp black pepper, coarsely ground
• 15 whole cardamom pods, lightly pound to break the skin & using the seeds
• 1 tbsp garam masala
• 3/4 tsp ground cinnamon 
• 11/2 tbsp minced peeled fresh ginger
• 1 clove garlic, minced
• 1 can 400g chopped tomatoe
• 2 tsp brown sugar
• 1 tbsp lemon juice 
• 2-3 tsp salt 
• 600g-700g chicken pieces

Method:

Gather all the spices together. 

Heat oil in a pot, add the onion and ginger over fairly high heat. Stir now and then for a few minutes. Add the spices and stir. You might need to add a few tablespoon of water to avoid burning the spices. Continue stirring for about 2 minutes.

Add the can of chopped tomatoe  and stir. The heat should be high enough so everything bubbles together. Add the chicken pieces and stir to coat well, keeping heat high until everything is bubbling away. 

Turn the heat down until it just simmers, put on the lid and continue to simmer for about 20 minutes. 

Sprinkle over the garlic, sugar, lemon juice and salt.

Simmer further with lid at small angel, for about 15 minutes more.

Stir through, taste the sauce and adjust seasoning to taste. 

Serve with fragrant rice

Tee Nya Kuih

Famous Penang food can be found all over the states in Malaysia but not this Tee Nya Kuih. It can only be found in Penang 😄

This kuih is soft and bouncy felt soft. Not sticky at all and with an alkaline aroma. The syrup was the best part ! But my fav part was still the bounce, almost like eating  jelly. 

Do not eat Tee Nya Kuih on its own. It is yucky! Must be served with the syurp. Then it become heavenly.

Ingredients:

• 25g rice flour
• 25g tapioca flour
• 25g mung bean flour
• 300g water + 1/4 alkaline water
• Drop of yellow food colouring

Method:

Mix all the flours together. Add in water and alkaline water and cook in a small pot until it starts to thicken. Remove from heat.

Mix in the food colouring. 

Very lightly oil a rice bowl and put the batter in. Level the surface. 

Steam on medium heat for 20 minutes.

Leave it to cool down for 4-8 hours at room temperature before serving. 

Cut into cube with a plastic knife and serve with  palm sugar coconut cream syrup 

Palm Sugar Coconut Cream Syrup

Ingredients :

• 200g palm sugar
• Few pandan leaves
• 100ml water
• 100ml thick coconut milk
• Pinch of salt

Method:

Cook palm sugar with water and pandan leaves on medium low heat until melted. 

Let the sugar syrup continue to cook until the whole surface is very bubbly. It may takes about 5 to 7 minutes for the syrup to slowly reduce. 

Pout in coconut milk and salt, stirring all the while. 

Then bring the sauce back to a boil, and let it simmer for 1 minute.

Strain the sauce and serve with the tee nya kuih .