Thursday, April 18, 2013

Non Bake Coffee Cheesecake

This cake was for my best friend M's birthday. As that was my busy period thus I opted for an easy going cake and since she like cheesecake so non bake cheesecake is the best choice.

Since I was on coffee craze during that period so no hesitation on choosing coffee flavour for her lol.

 Recipe adapted from Kitchen Corner.

Ingredients : (for 8" round cake but I made in 6" and 4 cupcakes)

Bottom base: 
90g digestive biscuits crumbs 
30g oreo biscuits crumbs 75g butter (melted)  

250g cream cheese 
60g sugar 
12g instant coffee (dissolve with 1 tbsp water) 
2 tsp gelatin (dissolve with 1 tablespoon hot water) 
170ml whipping cream 
40g chocolate beads (I used chocolate rice)

150g whipping cream 
50g dark bitter chocolate

1.  Mix the crumbs and melted butter in a bowl. Press crumbs mixture onto bottom baking pan and keep in the fridge.
2.  In another bowl, beat cream cheese until soften, gradually beat in sugar until the sugar dissolve. Add in the coffee mixture until well blended. 
3.  Whisk the whipping cream in another bowl until thicken. 
4.  Mix the dissolved gelatin into the coffee mixture until well incorporated. Fold in the in the whipped cream until everything well combine. 
5.  Pour into the baking pan or chef rings and chill in the fridge until it set. 
6.  After the cheesecake has set. Melt the chocolate with the whipping cream. Pour a thin layer on top of the cheesecake. Let it set in the fridge. 
7.  Run a sharp knife at the edge of the cake pan and unmold when everything has set. 

Like what Grace has claimed, the cheesecake is creamy with rich coffee flavour. M is so happy to receive the surprise cake, she shared with her colleagues and all likes the cake a lot.

Thursday, April 11, 2013

Gula Melaka Oatmeal Butter Cake

Age is really catching up that metabolism rate is decreasing, so weight lost is really very challenging for me now than previously. I must really do something to lost all the weight gained, there is no excuse any more since little kicker is already 18 months lol. So I have to slow down (err... actually never be fast lol) on baking cakes, do more on cooking on Sunday instead of dine out heeheehee...

This was one of the cake that I baked for Christmas give-away, and this was one of my favourite cake!

Recipe adapted from 鲸鱼蓝蓝小窝居

Ingredients :
250g butter
200g gula melaka aka palm sugar
100ml coconut milk
50g brown sugar
4 eggs
200g cake flour
50g oatmeal (I used roll oats, you may omit)
20g coconut powder
5g baking powder
1/8 tsp baking soda
adequate shredded coconut (I added this)

Method :
1. Cook coconut milk and gula melaka until melt, set aside.
2. Beat butter and sugar until light and fluffy.
3. Add in eggs, one at each time, beat thoroughly after each addition.
4. Fold in sifted flour, baking powder and baking soda, alternate with melted gula melaka, well mixed.
5. Add in oatmeal and mix well.
6. Scoop batter into the cupcake case and fill up 80% full.
7. Sprinkle dessicated coconut on top of the batter.
8. Bake in pre-heated oven at 160C, 20-25 mins for cupcakes or 50 mins for cake pan or until skewer come out clean.

This cake is moist and soft, full of coconut fragrant which I love it so much, especially when I bite into the shredded coconut. 鲸鱼is right, this cake really delicious, another keeper!

Tuesday, April 9, 2013

One Bowl Pandan Coconut Cupcake

Another cupcakes that I baked for the Christmas give-away, too many cupcakes to bake within a night so the recipes must be easy to prepare. Pandan and coconut are my favorites so of course cannot miss this :).

Recipe adapted from Bernice's Kitchen

Indgredients :
150g corn oil
100g caster sugar
4 eggs, beaten
150g self raising flour, sifted
30g dessicated coconut
1.5 tsp pandan extract (I used self made pandan extract 16g)

Method :
1. Mix dessicated coconut and flour and set aside.
2. Beat corn oil and caster sugar until sugar dissolve.
3.  Add beaten eggs and step (1) in 3 additions to step (2) and mix well.
4. Add in pandan extract and mix wwell/
5. Scoop batter into the cupcake case and fill up 80% full.
6. Bake in pre-heated oven at 150C for 25 mins or until skewer come out clean

The cake is full of pandan fragrant, nice to eat especially with dessicated coconut added.

Thursday, April 4, 2013

Jingdu Spare Ribs

Actually I didn't intend to put up any post this week as I have planned to use the available time to "visit" my blogger friends to read up those posts that I have missed. However last night saw from Sonia's post that Mui Mui has extended the Tomato event for The Little Thumb Up till 4 April instead, so I decided to post this up to catch the deadline.

After such long period of eating outside food on every Sunday, I decided that I should try to prepare simple home cooked meals instead. Since I am starting to cook so must go around to look for recipes, Cass is one of the best choice since she is well known good at cooking. When I read through Cass's blog, I saw her highly recommended this dish. 1st, I looked at the ingredients, all can be found in my house, 2ndly the steps seem quite easy so I decided to try this out on last Sunday.

Recipe adapted from 搵到食

Ingredients :
600 g spare ribs (I didn't weigh, about 8 pieces)
2 tbsp corn flour
1 tsp diced garlic
adequate corriander leaves for decoration

Marinate Ingredients :
1/2 tsp fermented red beandcurd  (南乳)
1/4 tsp five spice powder   
1 tsp shao xing rice wine (花雕酒)
1/2 tsp chicken stock - optional (I omitted)
1/2 tsp sugar
1/2 tsp bicarbonate of soda
1 tbsp light soy sauce
1/2 tsp pepper,
1/2 tsp sesame oil

 Seasoning Sauce : 
2 tbsp sugar
4 tbsp Chinese vinegar 
1 tbsp worcestershire sauce (急汁)
1 tbsp tomato sauce

1. Cut the spare rib into short pieces and pour into a big bowl with marinate ingredients, mix well and marinate for at least an hour (I marinated for 2 hours plus).
2. Mix well the spare ribs with corn flour and fry in hot oil until golden brown and cooked.  Dish and drain.
3. Heat up 2 tbsp oil and fry the diced garlic until fragrant. Put in the fried spare ribs and mix well.
4. Add in the seasoning sauce and stir fry until the sauce almost dry up.
5. Dish up onto a plate and garnish with coriander leaves.

This dish is just as what Cass has claimed, better than restaurant standard lol. Oh this dish is really finger licking good, the meat is juicy and tasty, even though I marinated only for 2 hrs plus, the seasoning sauce is also  very flavorful. I can't believe I can cook up such delicious dish hahaha... definitely a keeper! 

I’m submitting this to Little Thumbs Up - Tomato that is currently hosted by Mui Mui @ My Little Favourite DIY. and Zoe @ Bake For Happy Kids.


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