Sunday, December 09, 2007

Tiramisu(without eggs)

I want to show you my new creation,Tiramisu.Last week,my kids requested me to make a Tiramisu for their Aunt's birthday.I didn't use any eggs (cooked or raw)in my recipe and still can provides the simplest blend of ingredients to form a fast and tasty basic tiramisu.In Italy, Tiramisu recipe are using eggs, sugar, mascarpone, a dash of marsala/Kahlua,espresso-soaked ladyfingers, a whisper of bitter cocoa across the top.I am against eating raw or undercooked egg yolks,whites or products that contain eggs for my kids.So here I created this Tiramisu without using an egg in the recipe.
I was a bit lazy to make ladyfingers for the cake.Just a simple decoration.I only use a basic sponge cake for the base.And dusted with some cocoa powder and decorate it with Chocolate Macaroon where I bought it from a local supermarket.I like to Mascarpone because it has the soft texture unlike cream cheese which is rich in taste.Once you taste it, you can only imagine the difference.I previously thought that raw egg whites/yolks were OK to eat. ... You know-where I use to eat raw eggs at the Kopitiam.Don't eat raw egg whites every day-It's not good for Your health.Researchers say that, the Salmonella enteritidus bacteria are usually in the yolk .But they cannot rule out the bacteria being in egg whites.If you want to use raw eggs for your tiramisu,you have to ensure that your eggs are very fresh,refrigerated eggs, preferably organic and free-range.


Prepare a 8"sponge cake for the base.
Some Hersey Cocoa powder.
45 coffee liquor and some nescafe mixture(1 Tbsp nescafe+ 5 tbsp boiling water)

250gm Whipped cream
30gm Castor sugar

250gm Mascarpone cheese/250gm Cream cheese +50gm sour cream can be used.

40gm Castor sugar

2 Tbsp coffee concentrate

1 tsp Gelatine powder 2 tbsp Boiling water(mix for later use)

(1)Beat (A)till fluffy.(Set aside and put it in the fridge)
(2)Beat (B)till light and well mix.Add in(C)
(3)Slowly combine(D)and(B)
(4)Lastly fold in (A) into (B) mixture and well blend.
(5)Place a piece of sponge cake on the bottom of the 8"'spring form cake pan
(6)Sprinkle coffee liquor mixture on the cake.
(7)Fill in the filling.
(8)Chilled for at least 5 hour before dust some cocoa or chocolate powder on top.
(9)Lastly, decorate with ladyfingers or whipped cream.

Mixed Fresh Fruit Cake

When it comes to Asian desserts,most asian bakery sure will know how to make a fresh cream fruit cake.It's simple yet delicious.This is a year round favorite especially in the summer.Fresh whipped cream sweeps over & around a mixture of fruits filling.For those who love tropical fruits this is the cake that will make you smile.Two layers of vanilla sponge cake filled with fresh cream and fresh tropical fruits finished with simple fruits decoration.Recipe

A basic sponge cake 8 "inch
Some fruits for decoration(Kiwi,peach,dragonfruit)
300ml whipped cream

(1)Cut the fruits into cubes.
(2)Divide cake into 2 layers.
(3)Spread some whipped cream and put some fruits on top of the cake and then
sandwiched the cake with another layer of cake.
(4) Let it set and decorate with fresh cream and mixed fruits on top.

Sunday, November 25, 2007

Pandan Layer Cake

Pandan layer cake is a very time consuming cake to make.To make the filling,you need alot of patient.It needs 30 minutes to cook the filling till thicken.Pandan Leaf comes from the Screwpine tree and is a must in our Kuih-muih dessert.I can't find any pandan leaf here so I omit using it and just add the coconut milk.I think the taste would be better if I could add some pandan juice in it.
120gm Sugar
60gm Hoen kwee flour

2 Large eggs(slightly whisk)
1tsp green coloring
100ml Pandan Juice(optional)
300ml Coconut Milk(Add another 100ml if not using pandan juice)
800ml Water

1)Mix ingredients(A) and add in ingredients(B)and whisk till well mixed.
2)Add in ingredients(C) and continue whisk till well blended.
3)Put the mixture into a nonstick pan in low heat.
4)Keep stirring the mixture and cook for 30-40 min or till thicken.
6)Place a cake layer into a cake ring.
7)Pour in 1/3 fillings on top.Repeat the rest.
8)Cool the cake in the fridge.
9)Leave until the pandan layer is cool.Then decorate the coconut flakes on top.

Monday, November 19, 2007

Chocolate Fresh Cream Cake

Cocoa and chocolate are my primarily used in desserts.I can make it anytime I want it to.Today,my hand is a bit itchy.It's been quite sometime I didn't bake.I was craving for a chocolate with fresh cream.My daughter can't really to eat it.I need completely cool down the cake before Icing it.Everytime I make a cake I have to serve it immediately.As you can see my fresh cream is not spread evenly.Besides,I don't have a proper palette(patty)knives to use.Mission complete!
I made two 8inch round cake
Spread with fresh cream mix with a bit cocoa powder & Powder sugar
Sandwich the cake and decorate it with desire design

1/4tsp Salt
50g Cocoa powder
100g Flour
1/2Baking powder
1/4tspBaking soda
60g Castor Sugar
3 Large Eggs


50ml Canola Oil/vegetable Oil

60ml Warm Chocolate milk/Milk

300g Fresh Cream(mix with 2tbsp cocoa powder and 2 tbsp powder sugar)
20g Chocolate Rice

1)Mix ingredients(A)thoroughly and sifted.
2)Beat ingredients(B) and whisk till fluffy.
3)Slowly add in ingredients(C) alternately with ingredients(A)
4)Bake for 30-35minutes(180'c)
5)Cool the cake and sandwich with freshcream and decorate with chocolate rice.

Wednesday, November 14, 2007

Egg Tarts

Everyone in my family loves egg tart,so these quick version are a hit when I 'm short on time.Belinda saying that she wants to eat egg tart.She were begging me to bake some egg atrt for her the whole day.Luckily,I had kept some frozen tart shells in my freeze.If not won't be able to write my post for my blog.I ran out of milk,so in this recipe I had replace the milk to whipping cream.Not bad.Still managed to bake a dozen of egg tarts today!


2 cups all-purpose flour
1 pinch salt
1/2 cups butter, diced
1/4 cup confectioners' sugar
2 tablespoons cold water
1 tsp white vinegar
1/2 Egg

(1)In a large bowl, mix flour and salt together.
(2)Blend in butter until mixture resemble coarse crumbs.
(3)In a small bowl, beat the egg with the cold water.
(4)Stir the egg mixture into the flour mixture to form a soft dough.
(5)Wrap with plastic and refrigerate for 30 minutes.
(6)Press dough into lightly greased 3 inch tart pans.
(7)Bake for 5 minutes.

1 cup milk or evaporated milk (I use whipping cream)
2 eggs and 2 egg yolks
1 cup sugar
1 cup water
1 tbsp custard powder(I omit this)
1/2 tsp Vanilla

(1)Stir water and sugar until sugar dissolves in a saucepan and set aside to cool.
(2)In a large bowl, combine eggs, milk and vanilla.Beat until smooth.
(3)Strain into reserved syrup and mix well.
(4)Pour into prepared tart shells.(I baked the frozen tart shells for 3min before fill the filling)
(5)Bake in the preheated oven for 8-10 minutes,or until pastry is golden brown and filling is set.

Tuesday, October 30, 2007

Apricot Butter Cheesecake


1 cup All purpose flour
1/4 teaspoon salt
3 large eggs, room temperature
1 teaspoon vanilla
1/4 cup unsalted butter, room temperature
1/2 cup cream cheese
1/2 cup sugar
1/3 cup Apricots
1 cup Water


1.Preheat oven to 350°F (175°C).
2.Sift flour and salt.
3.Beat cream cheese,butter and sugar till fluffy.
4. Add in eggs,Vanilla and continue beat for in light colour.
5. Fold in the apricots fillings.
6.Lastly, gradually add in flour with spatula till well combine.
8. Spoon the batter into the prepared pan.
9. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out free of cake.
10. Place the cake on a rack to cool for 5 to 10 minutes.Brush with apricot jam.

1.Place the apricots in a saucepan in medium heat.
2.Pour a cup of over them and allow to soak for 5 minutes.
3. Then,bring the mixture to a boil.
4. Reduce the heat to medium-low and simmer for(about 5 to 7 minutes).
5. Spoon it into a food processor and process until it has a sticky paste consistency.

Durian Fresh Cream Cake

Have you ever spent RM30 for one of them?You may have seen stalls at night market or along tuaran road.During my last visit back to KK,I was eager to buy some durian to eat but thought $30 was too much for one fruit, and so I left the durian stall without buying it.Fresh durian are impossible to get here.The only durian I can get here are those from Thailand(Frozen versions).I bought this Thai frozen durian at TNT supermarket for 79cents per pound around(CAD3.70).To tell the truth for sure the fresh are more delicious than the frozen versions.I had kept the durian cake recipe for several years.At last, I had the guts to make a durian with fresh cream cake.Opening a durian is a difficult task.well,well,well my hubby left this hedgehog for me this morning.Can't wait him to come home open it for me.The entire house smell so good.Tak tahan!!!I used a big butcher knife to open it.It can take considerable strength and intelligence to open a durian you know!Finally,mission completed.Yummyyyyyyy

A special blend of original durian filling, for that local delight, which will leave you a lasting impression any time.

Basic sponge cake
Fresh durian puree
500ml whipping cream(I only can get 36% whipping cream in canada)

I can't even get a heavy cream in the supermarket.The consistency of this whipping cream are too soft and the cream won't holds its shape.In Malaysia,I can buy non dairy whipping cream which works better.

(1)Prepare an 8 inch sponge cake.
(2) Mix some Fresh cream with some durian puree in a blender.
(3)Set aside.
(4)Cut the cake into 2 layers.
(5)Sandwich the first layers with durian fresh cream and covered the second layer on top.
(6)Spread remaining durian fresh cream on top and decorate as desired.
(7)Chill before cutting and serve.

Monday, October 22, 2007

Failed making Macaroon Again!

Look at this uneven shape of mine macaroon.
I followed the proper instruction,whipped the egg whites stiff enough and
folded the dry ingredients into the egg whites batter slowly and carefully.
First mistake,I used food process to ground the cocoa powder,
almonds ground and powdered sugar together.I shouldn't ground
the cocoa powder instead of sifting it into the batter is the correct method.
I got this cocoa lumps in my macaroon.But the macaroon still gave me a crisp and melt in your mouth kind of texture and slightly chewy too.
Second,I overbaked I messed the first batch up.
Third,my macaroon flatten after came out of the oven.
Argggg!!!!!!!!I felt like surrender making a macaroon...:(

No Bake Coffee Cheese Mousse Cake

No bake rich cheesecake.!!! This recipe is super-easy.
If you only have whipping cream and cream cheese
in your fridge,you can make this cake.Don't forget to put gelatin in this recipe.
It needs to be chilled overnight or at least 2 hours which
makes it the perfect prepare ahead dessert for your guest.
Cheesecake might be the first dessert creation that comes
to my mind because it is easy to make.I was craving with rich
and creamy cake this week.At last I ended making this coffee
cheesecake.I admit I didn't decorate to look more presentable
but who care as long as I can enjoy the yummy creamy
cheesecake like nobody exist.
To call a dessert "addictive," in fact, is the highest compliment.
Coffee addiction are starker threats, but I know it is for me.
Coffee flavoring is distinctive in most dessert recipes.
While the morning cup of coffee perks up your mood.
I can't stop at that. ... a cup or two of coffee in a day.
That's for sure I am addicted to it.
Unmmpp!Well,I didn't use egg whites in this recipe.
Using egg yolks in the batter creates a richer,
heavier cheesecake while the addition of whipped cream already lightens the batter.
Folded in the whipped cream in the cheese batter,the result is light and puff up in texture
Opps did I mention the coffee liqueur?I used Bailey's.That's the only coffee liqueur in my shelf.

Saturday, October 13, 2007

Fresh Dates

Dates are available in both dried and fresh.Red dates are sweet and sticky in texture.They are mainly used in desserts.Do you know a fresh dates look like?Here are some fresh dates given by my friend.She told me it can be eaten raw.Fresh dates are plump and slightly crunchy.They are the red and yellow varieties that are neither sweet nor sour.My friend gave me a tips that fresh dates can be use in salad too.For those who haven try the fresh dates,go to the fresh market and buy some home give it a try.:)Yummy..!!!!!

Thursday, October 04, 2007

Cinnamon Rolls

Weather is getting cold now.Smell of freshly baked cinnamon rolls is nothing better on a cold weather in the morning.Enjoy warm and delicious cinnamon rolls in the morning really wake me up.This time I prepared the dough the night before and let the rolls rise in .The yeast dough for these cinnamon rolls includes sour cream and lots of butter.I found that adding the sour cream in the dough make the bread soft and kind of like a danish pastry.Cinnamon has always my favorite spice, ever since I ate my very first Cinnamon rolls.Everytime I eat cinnamon rolls,it will remind me of Hum chim peng(Can be savoury and sweet).It is a chinese version of cinnamon rolls but it is fried with oil. My next challenge will be Hum chim peng.


1 package active dry yeast/instant(or 2 1/2 teaspoon)
1/4 cup warm water
1/2 cup warm milk
4 Tbsp sugars
1/2 teaspoon salt
1/2 cup melted butter
1 large egg,lighly beaten
2-2 1/2 All purpose flour

  1. Dissolve yeast,warm water and 1/2 cup flour;let stand for about an hour.
  2. Put lighly beaten egg,yeast mixture,milk,sugar,salt,butter and 1 1/2 cup flour in a bowl.
  3. Knead to make a soft dough.Add another 1/2 cup flour if necessary.
  4. Knead on lightly floured surface until smooth and elastic.
  5. (Pinch seam and tuck sides under,again piching seam about 8-10 minutes. )
  6. Place in a greased glass bowl(better result in proofing).
  7. Cover and let rise in a warm place until double in size about 45-1 hour.
  8. Punch down dough and turn out on to lightly floured surface.
  9. Roll out to rectangle and Coat with butter, brown sugar, and cinnamon.
  10. Roll and cut into pieces.
  11. Cover and let rise in a warm place for about 30-40 mintues.
  12. Bake at 360'F for 8-10 minutes or till golden brown.
  13. Wait 10 minutes to turn out of pan.
  14. Then top with the topping.

Tuesday, October 02, 2007

Roti prata tuna puff

Over baked!:( but still good.This afternoon,I had no idea what to eat.When I looked into my fridge,I found two sheets of roti prata and a can of tuna in my shelf....Here we go!Tuna puff

Friday, September 28, 2007

Holiday Fruit Mix Butter Cake

The holidays are a time for friends and family and home cooking.I believe everyone is making fruitcake to sits on the shelf until the holiday season.So it's no surprise that holiday candied mix often show up in the supermarket and will probably stock different fruit mix brands,on the shelf.The moment I bought this holiday mix remind me that Christmas is coming soon.Eventhough few months away.I think you'll like it even if you usually don't like candied fruits (I usually don't).That's why I didn't put alot candied fruit in my fruitcake.The only ingredients I left out in this recipe are raisins and molasses.Who can resist the tempting smells coming from the kitchen.I can't even wait to eat it and I don't think I can keep it the fridge till christmas.Actually there are many different styles and recipes to choose.Have It Your Way...If there are certain fruits you don't like, you can always include more of another, or some of your own favorites.There are two basic types:-Light fruitcake and Dark fruitcake.I prefer dark fruitcake because it look tempting and I like the molasses aroma. I guess I have to make another batch of fruitcake now!

Chicken Bacon Pie

First, I must tell you I was out of flour for the last two weeks.As soon as I bought the flour,I can't wait to bake.This chicken pie was my first attempt.It’s much better than frozen as far as I’m concerned.This one is close to the “real” thing. . So, this is my family and friends favorite.

21/2 cups Flour
1 cup Unsalted Butter
1 egg - beaten
1/4 cup cold water
1 Tbsp white vinegar
1/2 tsp. salt

1.Cut butter and add into flour rub till mixture resembles fine crumbs.
2.Mix egg,vinegar and salt into flour and butter
3.Add water bit by bit to form a dough.
4.Put in the fridge for 15 minutes.

50g Bacon,diced

3 chicken thighs/breasts,boiled and diced
5 button mushrooms,cut into cube small size
4 Tbsp Onion, diced
1 Tbsp oil
1 Tbsp butter
3 Tbsp plain flour
½ tsp salt or to taste
1 tsp pepper
¾ tsp Chicken stock

5 Tbsp water
1 egg, lightly beaten

1.Heat oil and butter in a non-stick saucepan and fry the onion until fragrant.
2.Add chicken,ham,mushrooms and seasoning.
3.Add the water,flour and simmer until the gravy thickens.
4.Set aside to cool.
5.Roll out the pastry to 3mm thick.
6.Cut into round shape for the bottom and top shell enough to cover your small pie dish.
7.Stick pastry on bottom,and add a spoon filling into it.
8.Place a pastry on top and cut around edges so that it matches the shape of the pie dish.
9.Put a little hole in the top with a fork and brush with egg wash.
10.Bake in the oven for about 30 minutes or till cook.360'F