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 ....so 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