Monday, March 28, 2011

Jackfruit Ice Cream


Jackfruit is one of my favourite fruit, I have been buying it almost every Sunday, 1 kg per time and will be finished within a few days, dear daughter love it a lot but I do restrict her intake since this fruit is heaty. And for the seeds of the fruit, my MIL will boil it with little salt, is her favourite. I saw this jackfruit ice cream recipe from one of my books collection, I decided to try it out since the steps seem simple and easy.

 I am submitting this to Aspiring Bakers #5 : Fruity March (March 2011) hosted by myself.

Recipe adapted from Yummy Cold Desserts Made Easy 冷冻甜品 by Kelly Tang.

Ingredient A : 165g jackfruit (I increased to 200g) 120g evaporation milk
Ingredient B : 50g caster sugar 100g condensed milk 200g coffeemate powder 280g evaporation milk
Ingredient C : some jackfruit cube

Method :
1. Put A into a food processor and blend well. Add in B and mix well.
2. Pour the mixture into container and freezer overnight.
3. Remove and beat until fluffy. (I repeated this step for 3 times to reduce the icy texture)
4. Stir in C and freeze until firm.

Verdict?
The ice cream is only with hint of jackfruit, next time I will increase at least another 50% of jackfruit to have thicker jackfruit taste. I personally think that the coffeemate powder is too over power that I do not quite like this taste, either I will reduce half or totally omit. The ice cream is creamy and not icy type, nice if not of the over power coffeemate taste.

Tuesday, March 22, 2011

Rainbow Lemon Cream Cheese Cupcake




These cupcakes were baked sometimes ago when dear dear daughter requested for rainbow cupcake, she had been asking for cakes during that period as she needs some snacks to fill in her stomach in between meals.

Although it is not good to use food coloring but since is once a long long time so shouldn't be great issue.



I am submitting this to Aspiring Bakers #5 : Fruity March (March 2011) hosted by myself.

Recipe adapted from here.

Ingredients: (Makes 11 cupcakes)
130g cake flour
½ tsp baking soda
½ tsp baking powder
130g cream cheese, at room temperature
135g butter, at room temperature
100g castor sugar
2 tsp grated lemon rind
2 eggs, at room temperature
1 tbsp lemon juice
1 tbsp milk
7 coloring

Method :
1. Preheat oven to 170C and line muffin pan with paper cups.
2. Sift cake flour, baking soda and baking powder into a mixing bowl. Set aside.
3. Cream butter and cream cheese until light and creamy for 8-10 minutes.
4. Add castor sugar and continue to mix until light and fluffy.
5. Beat in eggs, one at a time.
6. Stir in lemon rind and lemon juice.
7. Finally, fold in sifted flour into mixture.
8. Divide batter evenly into 7 bowls and mix in your desire coloring in each bowl.
9. Scope 1 tsp of batter from each color into paper cups. Bake for 20 – 25mins or till an inserted skewer comes out clean.
10. Remove the pan from the oven. Rest for 10 minutes before removing the cupcakes from the pan. Cool on wire rack.

Verdict?
The cupcakes are soft and moist, cannot taste much of cream cheese but full of lemon aroma, really yummy that my dear daughter ate 3 at one go.

Thursday, March 17, 2011

Mango Pamelo Dessert




My health isn't in good condition for quite sometimes since Feb that badly affected me and my daily activities. On top of that, my work has been extremely busy due to one man power down, luckily I managed to get the replacement fast so at least free me from all the interviews which also occupy a lot of my times. So now I am counting down on the day for the new staff to come on board which is next month.

I would like to thank all the blogger pals who sent me your kind greetings and concerns on my health, really appreciated your nice gesture. I am feeling better this week, hopefully the improvement will be continued so that I can regain my energy to resume back my favourite activities - baking and blogs visiting which I have been neglected for quite awhile.


As the recent hot weather, it is best to make cold dessert and since now is mango season which can find lots and cheaper mangoes everywhere, is perfect time to make this easy, refreshing and delicious mango pamelo dessert.

I used my old and regular recipe for this mango pamelo dessert which is different from the one I made previously.

I am submitting this to Aspiring Bakers #5 : Fruity March (March 2011) hosted by myself.

I forgot where I got this recipe from as I scribbled down the recipe on my note pad many years ago.

Ingredient :
600g mango (abt 2 mangoes)
1 bowl (250ml) mango juice (use marigold brand or any packet mango juice)
1/2 bowl (125ml) evaporated milk
300g pomelo (spit into small pieces)
1 bowl (250ml) water (cooked cool water)
1 bowl (250ml) water
50g sugar

Cornflour mixture
1 tbsp cornflour + 1 tbsp water

Method
1. Bring 1 bowl of water and 50g sugar to boil until sugar dissolve, add in cornflour mixture, stir in slow fire until the mixture is smooth then off fire and leave it to cool down.
2. Cut the mango from both side, and cut the mango fresh into cube. Then the remaing mango put in a bowl, add 1 bowl of water (cooked cool water) then send to blend. Then put aside.
3. 300g of pomelo, split them into small pieces.
4. When the pot is cold, add the grinded mango juice, cube mango, mango juice, evaporation milk, then stir, lastly add in pomelo to stir, if too thick, add water.
5. Chill it in fridge and serve as cold dessert.

Monday, March 14, 2011

Non Bake Durian Cheesecake



This cake was made quite sometimes ago, when my health still have not deteriorated till current stage that most of the times after office hours, I only wish to lay on bed, sleep or do nothing.


The cake was the dessert after our dinner, I invited dear mum, sister and brother and of course, their partners over to my place for Laksa Steamboat.

I decided to make this non bake durian cheesecake from Kitchen Corner that I had bookmarked long time ago since non bake is much easier for me to manage and also I still have one big tub of durian pulp in my freezer.

I am submitting this to Aspiring Bakers #5 : Fruity March (March 2011) hosted by myself.

Ingredients :
Biscuit Base:

100 gm Digestive Biscuits - crushed with roller
40 gm melted butter

Mix them together and press into an 8" springform tin. Bake at 200C for 5 mins and chill it once cool.

Durian cream cheese filling adapted from Kitchen Corner with some modification.

Cream Cheese Filling:
350g cream cheese
40g caster sugar
450g durian flesh
350 whipping cream (I used dairy)
1 tablespoon gelatin
3 tablespoon water

Method :
1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature)
2. In a mixer, whip the whipping cream until thicken but not over whipped. (I whipped till like mousse.)
3. In a mixer (no need to wash after whipping cream) , cream the cheese and sugar on high speed till smooth, beat in the gelatine mixture.
4. Stir in durian flesh until well combine.
5. Fold in the whipped cream until well combine.
6. Pour the mixture into the biscuit base and chill or freeze in the fridge for mininum 4 hours or overnight.

Verdict?
As I freezed the cake, it tasted so much like thick and tasty durian ice cream. Although everyone were so full after the steamboat dinner, but still managed to finish the big slice of cake, including dear daughter. Everyone raved about it, yum yum.

Monday, March 7, 2011

Coconut Cupcake



When I 1st saw these coconut cupcakes from 鲸鱼蓝蓝小窝居, I know I am going to bake it. I can imagine the fragrant of coconut for these cupcakes and with coconut flakes, coconut lovers definitely cannot resist the temptation.



Some bloggers have asking me what is coconut powder and where to get it. Here is the photo of the coconut powder, this is the brand I have, there are some other brands selling in supermarket and provision shops.


I am submitting this to Aspiring Bakers #5 : Fruity March (March 2011) hosted by me.

Recipe adapted from 鲸鱼蓝蓝小窝居 and 平平凡凡,简简单单

Ingredients : 25 cupcakes
200g butter (soften)
120g caster sugar
4 eggs
6 tbsp milk
200g cake flour
2 tsp baking powder
100g coconut powder
40g desiccated coconut
80g raisins
some dessiccated coconut (to drizzle on the cake)

Method :
1. Beat butter and caster sugar until light and fluffy
2. Add in egg, one at a time, beating thoroughly after each addition.
4. Add in milk and mix well.
5. Fold in sifted flour, coconut powder using spactula.
6. Add in 40g dessiccated coconut and raisins and mix well.
7. Scope the batter into the cupcake case 80% full, drizzle dessiccated coconut on the top and bake in pre-heated oven at 180C for 15 - 20 mins.

Verdict?
The cupcake is full of the fragrant of coconut, really very very nice. The outer layer of the cake is a bit dry due to my over baking but the inner is very soft and moist. It tasted great especially when you bite into the coconut flakes and it complement so well with the raisins, O really yummy. I had baked some to give-away and I received a lot of compliments, another keeper.

Thursday, March 3, 2011

Chocolate Banana Muffins


Since I am hosting for Aspiring Bakers #5 : Fruity March, no doubt that I must give myself extraordinary support (ok ok I know I am exaggerated again :P.) Hmmm... then I shall make this "Fruity March" as the theme of my blog for March too. Thus, all my posting on March will be related to fruits, let's hope I am able to make it happening and post as many as possible.


Let's start with the chocolate banana muffins that I saw at Cuisine Paradise. The muffins look as tempting as the one that I baked previously so I decided to give it a go.



I am submitting this to Aspiring Bakers #5 : Fruity March (March 2011) hosted by me.

Recipe adapted from here.

Ingredients: (makes 7 big muffins)
110g butter, soften
100g caster sugar (I reduced to 70g)
120g plain flour
10g cocoa powder
1/2 tsp baking powder
2 eggs (medium size)
2 banana, mashed with fork (medium size)
100g chocolate chips (I mixed with strawberry chocolate chips)
1/2 tsp vanilla extract / essence
1/4 tsp banana essence, optional (I omitted)

Method:
1. Sift the flour, cocoa powder and baking power together and set aside.
2. Cream butter and sugar with electric beater till light and fluffy(about 3 - 4 minutes on medium speed).
3. Add in egg one at a time and beat till the mixture is well combine without any egg trace.
4. Add mashed banana and vanilla essence into the butter mixture and give it a quick whisk.
5. Lower the mixer speed, add flour mixture and blend the mixture till smooth.
6. Stir in the chocolate chips till combined, scoop the mixture into prepared muffin cups to 3/4 full.
7. Top the muffin batter with some extra banana slices and chocolate chips, bake them in preheated 180 degree oven for about 15 - 18 minutes or till a toothpick inserted in the center and comes out clean.

Verdict?
The muffin is tasted more cakey texture which is so soft and moist. It is indeed true that chocolate and banana are great combination, it is just like you are eating chocolate cake with flavour of banana fragrant, yummy.

Tuesday, March 1, 2011

Aspiring Bakers #5 : Fruity March (March 2011)

Hi all

I am hosting the Aspiring Bakers #5 for March 2011, do join in the fun and give me some support by participate in this event :).

If you are interest to find out what's on the previous Aspiring Bakers #4 - "Love In The Air" enteries, you can refer to the link HERE which is host by Ellena from Cuisine Paradise.

The theme for the month will be Fruity March.

Who can join?
Everyone! (if you do not have a blog, just send me a photo and recipe of your bake)

How to join?
Step 1:
You can use any fruits in your baking or cooking, or using any fruits to prepare desserts, appetizers, salad or beverages.

Step 2:
Post it on your blog between 01 March 2011 to 31 March 2011.
All entries will be compiled and post by 01 April 2011.

Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book too.
Any entries that are posted outside the date range will not be accepted.
Any entries that do not include a recipe or link to the original recipe will not be accepted too.

Step 3:
Please mention that you are submitting your post to Aspiring Bakers and provide a link to the announcement of the theme by the host of the month HERE.
Entries will not be accepted if the above is not included.

Step 4:

Email to bakericious@gmail.com in the following format:

Your name or nickname:
Your blog name: (omit this if you do not have a blog)
Name of your bake:
URL of your post:
Attachment of your photo in your email (one photo for each entry, preferably less than 500kb).

Please email for each and every entry. Put "Aspiring Bakers" as your email subject. You can submit more than 1 post.

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