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Note: Texture softer than fondant Ingredients: ------------------ 10 ounces of choc white (310g) 1/3 cups light corn syrup *(light corn syrup substitute) 2 cups white sugar 3/4 water 1/4 tsp cream of tartar Dash of salt Method: ------------- Combine all the ingredients in a heavy large pan. Stir and bring to a boil. Reduce heat to a simmer and out cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often. Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups. Corn syrup substitute: (preparation) ------------------------------------------ 1 1/4 granulated sugar 1/3 cup water Mix ingredients and bring to a boil. Optional powdered or colour gel or food colouring. Method: ------------ In a double boiler over medium hot water, melt the chocolate int he medium sized bowl. When the chocolate melted, remove f...

Yields a smooth and glossy look. Ingredients: ------------------ 170g icing sugar, sifted 2 to 2 1/2 tbsp hot water 10 drops of lemon juice Food colouring (optional) Method: ------------ Place icing sugar into a heat proof bowl. Add water to the icing and stir. Place the mixture in a double boiler and double boil until the sugar is dissolved. Add lemon juice and colouring (optional) and mix well. Remove from heat and use immediately to prevent icing from hardening.

Preparing a gum paste recipe is similar to making fondant, but the addition of gum tagacanth gives the dough the added flexibility for making delicate flowers and forming figures. What is gum paste? It's a sugary dough which has one special ingredient mixed in, gum tragacanth. This important ingredient constructs the stretchy, elastic, and flexible paste which resembles a gum. You can roll the gum paste into different shapes, sizes, and dimensions. It can be as thick or as thin as you like to prepare real-life replicas of petals and flowers. Another plus point of gum paste is that it hardens really quickly and can be stored for longer period of time. These simple gum paste recipes are basically used to decorate cakes and give them unique appearances. Gum Paste Recipe with Gum Tragacanth Ingredients * 1 large egg white * Two ½ cup confectioner's sugar * ½ cup corn flour * 2 teaspoon unflavored powdered gelatin * 2 teaspoon glucose * 3 teaspoo...

------------------ Fillings :: ------------------ * 500 gm. yam, cooked and mashed * 250g castor sugar * 90ml oil * 25g melon seeds (kuaci瓜子), toasted --------------------- Water dough :: --------------------- * 200 gm. plain flour * 50 gm. margarine * 30 gm. sugar * 100 gm. water -------------------- Oil dough :: -------------------- * 180 gm. plain flour * 100 gm. Margarine ---------------------------- ---------------------------- * Cook mashed yam with sugar and oil till dry. The paste should leave the sides of the wok clean when stirred. * Leave to cool, add in melon seeds and mix well. * Divide into 16 equal portions of small balls each and leave aside as filling. ------------------------- ------------------------- * For water dough, Mix flour, sugar, margarine and water. Knead into smooth dough. Rest for 30 minutes. Divide into 4 portions. * For oil dough, mix margarine and flour and make it into smooth dough. Divide into 4 portions. Rest 30 min...

Makes 12 mooncakes [Ingredients] Chinese Flaky Pastry: Water Dough: 125g plain flour 20g caster sugar 50g lard 60ml water, adjust as necessary Lard Dough: 120g cake flour 60g lard 1/2 teaspoon pandan paste Filling: 300g Pandan Lotus Paste [Preparation] Chinese Flaky Pastry: 1. For the Water Dough: Put flour, sugar and lard in a mixing bowl, mix briefly to incorporate the lard. Slowly add just enough water to form a soft but non-sticky dough. Knead until smooth, form into a ball, wrap in cling film and set aside (or put in the refrigerator in hot weather) for about 20 minutes before using. 2. For the Lard Dough: Rub lard into the flour until a soft dough formed. Add pandan paste and knead in well. If it is too soft, chill in the refrigerator to harden a bit. If it is too hard, knead it a bit more until you get soft dough about the same pliability as the water dough. It is important that the malleability of the lard dough should be about the same as the water dough ...

For Snow Skin Dough: --------------------- 250g RED MAN Snow Skin Premix 100g Ice water 50g shortening 1 tsp Green Tea Powder

I had tweaked the recipe by adding kit kat for decorations instead of chocolate rice. Used the whole basket of strawberries instead of cutting them up into slices... Ingredients: --------------- 120 gm low protein flour (eg. cake flour, top flour or hongkong flour) 1/4 tsp baking powder 50 gm sugar 100 gm cornoil (original recipe uses 50gm melted butter + 50gm oil) 4 egg yolks 1 tsp vanilla essence 4 egg white 65 gm. castor sugar Decor and Filling: -------------------- 300-400 gm whipped cream 1 basket of strawberries 5 tbsp strawberry jam 3 tbsp hot water Chocolate rice for decor Method: ----------- 1. Sieve flour, baking powder and 50g of sugar into a bowl and mix thoroughly 2. Mix egg yolk, corn oil together and then pour into flour mixture and stir till smooth 3. Whisk egg white till slightly frothy, then add the 65 gm sugar gradually and whisk till medium peak 4. Fold egg white into egg yolk mixture and then pour into a 2 9" round baking...

Genoise Sponge Cakes (You will need 3 square tins of sponge cake for this Princess Castle) Strawberry Chocolate Buttercream (This is for covering the cake) Covering the 1st layer of cake with buttercream. 1st layer covered with buttercream. Place the 2nd layer upside down on the first layer. Note: I left the cake to set on the cake tray. Should have left in to cool down on a baking paper in order to get a nice bottom. 5 layer cake completed with crumb coat. Mixing the colours to get purple... Decorating the castle with purple desiccated coconut ice cream cones... Coating the 5 layer cake with top coat. Note: Colour a bit different is bcos I bought the wrong chocolate to make buttercream. This one is brown chocolate with top of white chocolate, thus having the deeper rose colour effect... Fixing the cones onto the cake. Seeing this photo, it makes me feel that I did not keep the chocolate buttercream in the fridge to set for long enough, thus it has a bi...

Ingredients ---------------- * 2/3 cup semisweet chocolate chips * 1/4 teaspoon salt * 3/4 teaspoon baking soda * 1-1/4 teaspoons cream of tartar * 1-1/3 cups all-purpose flour * 1/3 cup packed brown sugar * 1/3 cup white sugar * 1/3 cup shortening * 1/3 cup vegetable oil * 2/3 eggs * 3/4 teaspoon vanilla extract Instructions ------------------ 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium bowl, bowl, beat together the white sugar, brown sugar, oil and shortening until smooth. Stir in eggs and vanilla, beating well after each addition. Combine the flour, cream of tartar, baking soda and salt, stir into the sugar mixture. Finally , fold in the chocolate chips. Drop by heaping spoonfuls onto an unprepared cookie sheet. 3. Bake for 8 to 10 minutes in the preheated oven. Remove from baking sheet to cool on wire racks.

Ingredients: ----------------- Butter 250 g Sugar 100 g Flour 450 g Egg 1 Milk powder 30 g Filling: -------------- Pineapple (about 2500g) Sugar 300 g Cinnamon stick a little Cooking Filling: ---------------------- 1. Mash pineapples and cook in saucepan till dry. Add sugar and cinnamon stick. Keep stirring till mixture becomes dry. Method: ------------ 1. Sift flour and milk powder together. 2. Beat butter, sugar and egg in mixer well. Fold in flour. Mix well to form a dough. 3. Roll out dough. Use a cutter to cut. Place on baking tray. Brush with beaten egg. Top with pineapple filling. Make crosses with dough to place on top of tarts. Brush again with beaten egg. Bake for 15 mins at 180°C

----------------- Ingredients: ----------------- Lotus paste, yam paste, durian paste, red bean paste. Divide into small balls about 120 g each. ---------- Syrup: ---------- Sugar 250 g Water 300 g Lemon 1 slice Boil the ingredients for syrup together and leave to cool. ---------------- Cooked flour: ---------------- Flour 250 g Place flour in the oven and bake for 10 mins at 180 ºC. ------------- Pastry: ------------- Cooked glutinous rice flour 150g Cooked flour 110g Syrup 400g Shortening A little colouring essence(optional)40 g =========== Method: =========== 1. Sift the cooked glutinous rice flour and cooked flour together. Add in the syrup and shortening and mix well. Divide the dough into 4 portions. Add a different colour and essence to each before dividing into small pieces. 2. Enclose each piece with the appropriate filling. 3. Press firmly into moon cake moulds. Unmould and serve. (If desired, store in refrigerator)

Method: ------------- Use the remaining dough from the mooncake dough pastry and add a little more flour to the dough, if necessary. Divide dough into small equal portions. Use dough to wrap small amount of durian filling, then press dough into figurine moulds dusted lightly with flour. Knock out the figurine mooncakes, arrange on greased trays and bake in preheated oven at 180°C for 10 minutes. Remove from the oven. After a minute, brush biscuits with egg glaze and continue to bake for another 4 minutes or till they turn golden brown.

Ingredients: ========================== For mooncake pastry: ------------------------ 300g golden syrup 3/4 tbsp alkaline water 95g corn oil 400g plain flour - sifted 1/4 tsp thick soy sauce (for colour) To make the pastry: ------------------------ Combine golden syrup and alkaline water in a mixing bowl. Add corn oil and mix with a wooden spoon. Add thick soy sauce and stir well. Set aside for 4-5 hours. Method: =============== Fold in sifted flour and mix evenly to form a smooth dough. Set dough aside again for another 4-5 hours. For durian filling: ------------------------ 300g durian flesh - blend into puree 500g lotus seeds (seong lin) - boil in 1,200ml water until soft and blend into a paste 4 tbsp castor sugar 500g castor sugar* 2 tbsp maltose To make the filling: ------------------------- Put 4 tbsp sugar in a heavy-based wok, and cook till you get golden brown caramel. Add lotus seed paste gradually and cook till smooth. Add 500g sugar and stir till ...

Ingredients: -------------------- 300g golden syrup 3/4 tbsp alkaline water 75ml corn oil 1 tsp chocolate essence 1/2 tsp coffee essence Sift twice: 375g plain flour 25g cocoa powder To make egg glaze, mix well and strain: 1 egg yolk 1/2 tbsp water Large pinch of salt Method: ------------- Combine golden syrup, alkaline water and corn oil in a mixing bowl, then set aside for 4-5 hours. Blend in essences and fold in sifted dry ingredients. Mix into a dough and set aside again for another 4-5 hours. Divide pastry dough into small 45g balls. Flatten dough and wrap durian filling. Dust wooden mould lightly with flour and put in dough-wrapped filling. Knock out and place mooncakes on slightly greased trays. Bake in preheated oven at 180°C for 13 minutes. Remove and leave to cool. After a minute, brush with egg glaze and bake for another 5 minutes or till done.

Rum Balls: --------------- 1 1/2 cups (140 grams) toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used) 1 1/4 cups (120 grams) finely crushed vanilla wafer cookies 1/2 cup (55 grams) confectioners sugar (powdered or icing) 2 tablespoons (12 grams) cocoa powder (can used Dutch processed or regular unsweetened cocoa powder) 2 tablespoons light corn syrup (or liquid glucose syrup) 1/4 cup (60 ml) rum Toppings: ---------------- Confectioners (powdered or icing) Sugar Finely chopped nuts (pecans, walnuts, hazelnuts, almonds or pistachios) Unsweetened Cocoa Powder Melted Chocolate (Dark or White) Rum Balls: --------------- To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Put the pecans on a baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then chop the nuts finely with a knife or place the nuts in your food processor and...

Ingredients: ---------------- 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces 1/2 cup (120 ml) heavy whipping cream(double cream) (35-40% butterfat) 2 tablespoons (28 grams) unsalted butter, cut into small pieces 2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional) Different Coatings for Truffles: ------------------------------------ Dutch-Processed Cocoa Powder Confectioners Sugar (Icing or Powdered) Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts) Toasted Coconut Shaved Chocolate Chocolate Truffles: ------------------------- Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely,...

Sweet Pastry Crust: ----------------------- 1 1/2 cups (195 grams) all purpose flour 1/8 teaspoon salt 1/2 cup (113 grams) unsalted butter, at room temperature 1/4 cup (50 grams) granulated white sugar 1 large egg, lightly beaten Pastry Cream: ------------------- 1 1/4 cups (300 ml) milk (whole or 2%) 1/2 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste 3 large egg yolks 1/4 cup (50 grams) granulated white sugar 2 tablespoons (20 grams) all-purpose flour 2 tablespoons (20 grams) cornstarch (corn flour) 1/2 tablespoon liqueur (Grand Marnier, Brandy, Kirsch) (optional) Apricot Glaze: (optional) ------------------------------ 1/2 cup (120 grams) apricot jam or preserves 1 tablespoon water Topping: ---------------- 3 cups (720 ml) fruit (raspberries, blackberries, strawberries, blueberries, kiwifruit, bananas, plums, pineapple, melon, etc.) Sweet Pastry Crust: ========================== In a separate bowl, whisk the f...

YIELD: 1 - 8 x 12 pan Ingredients: ---------------------- * 2/3 cup sugar * 1/3 cup unsweetened cocoa powder * 3 ounces unsalted butter * 2 eggs * 1/3 cup of flour * 1/8 teaspoon anise (OPTIONAL) * 1/8 teaspoon nutmeg (OPTIONAL) * 1/2 teaspoon baking powder * 1/2 cup chocolate chips Procedure -------------- * Pre-heat oven to 350 F. * Grease your pan. * Melt the butter in a saucepan. * After it's melted take it off the heat and add the cocoa and sugar. * Add the eggs. * Put the dry ingredients in a sifter and sift everything into the saucepan and mix. * Don't' leave any pockets of flour. * Add the chocolate chips and stir. * Pour into the pan. * Bake for 30 minutes. Or toothpick-clean-done.

Ingredients -------------- * 5 egg whites * 4 egg yolks * 2/3 cup sugar * 1 dash vanilla * 1/2 teaspoon baking powder * 1 cup all-purpose flour Lady Fingers Recipe Procedure ------------------------------------- * Separate eggs into two separate bowls. * Beat egg whites on high speed until foamy. * Add two tablespoons of the 2/3 cup of sugar to the egg whites. Continue to beat until stiff peaks form, and set aside. * In a separate bowl, add vanilla and remainder of the sugar to the egg yolks and beat. * Set it aside. * Sift together the flour and baking powder. * Fold half of the egg whites into the yolks. Do it real gently. * Fold the flour mixture into the yolks. * Fold the rest of the egg whites into the yolks. * Put the batter into a pastry bag. ( I use a a ziploc bag with the corner snipped off.) * Pipe the batter onto a greased cookie sheet. NOTE: Traditionally they are shaped like two lady sized fingers. But they are going to be layered and cove...

YIELD: 9 x 13 pan Ingredients: --------------- 8 ozs semi-sweet chocolate 2 sticks plus 2 tablespoons butter 2 Tablespoons instant espresso powder dissolved in 1 Tbsp of boiling water 2 teaspoons vanilla 1 1/2 cup sugar 4 large eggs 1 cup flour 1/2 teaspoon salt 1 Cup walnuts chopped Creamy Cappuccino Ingredients: --------------------------------- 8 ozs of cream cheese 6 tablespoons butter 1 1/2 cup confectioner's sugar 1 tsp vanilla 1 tsp cinnamon Glaze Ingredients: ----------------------- 6 ozs semi sweet chocolate 2 tablespoon butter 1/2 cup of cream 4 1/2 teaspoon instant espresso powder dissolved in 1 Tbsp of boiling water Procedure: -------------- * Preheat oven to 350 degrees. * Melt chocolate, butter and espresso mixture over low heat stirring till smooth. * Remove from heat. Cool until lukewarm and whisk in sugar and vanilla. * Add egg one at a time until mixture is glossy and smooth. * Stir flour and salt until combined. * Stir in ...

YIELD: 2 dozen small truffles Ingredients: --------------- 10 ozs. high-quality bittersweet chocolate 3 Tbsp. unsalted butter 1 Tbsp. corn syrup 1/2 cup heavy cream 1/2 cup coating or dipping powder (desiccated coconut, cocoa powder, very fine chopped nuts) 8 oz. bittersweet or a semisweet chocolate for this step Making Truffles: ------------------- Set aside some time to be around. There are cooling periods needed. And you will be mad at yourself for letting some of the stages cool too much if you happen to forget. * Place the 10 oz. of chocolate and the butter in a microwave safe bowl. Microwave it enough to melt both and mix together. It doesn't need to bubble, poof or do anything. You are just getting them to mix together. I usually do this in two stages of "zapping". Set it aside. * Heat the corn syrup and cream to a simmer in a small saucepan. Use a medium heat. * After this simmers pour it over the chocolate mixture. Don't stir it y...

Ingredients: The Brownie Layer =================================== * 1/2 cup (1 stick) softened butter * 1 1/2 cup of Hershey's syrup * 4 eggs * 1 cup sugar * 1 cup all purpose flour * Pinch of anise (Optional) * Pinch of cloves (Optional) Ingredients: The Mint Layer =================================== * 2 cups powdered sugar ( I sift it - if it's lumpy or clumped) * 1/2 cup (1 stick)softened butter * 1 tablespoon water * 3 drops of green food coloring * 1/2 teaspoon peppermint extract Ingredients:The Thin Chocolate Frosting Layer =================================================== * 1 cup of MINT chocolate chips (if you can't find this - use normal chocolate chips and add 1/4 teaspoon peppermint extract) * 6 tablespoons of melted butter Brownie Layer Procedure ============================ Preheat oven to 350°F. Lightly butter a jelly roll baking pan. Melt the butter and stir in a can of Hershey's chocolate. Set aside. Beat eggs and s...

Makes 20 cakes Ingredients: * 1 lb. chocolate (we used those chocolate chips you buy for cookies) * 1 lb. butter * 5 oz sugar * 4 oz sifted flour * 10 eggs * 10 egg yolks * 20 aluminum tins (butter & floured)* * Powdered sugar for dusting at the end How to Prepare Molten Chocolate Cakes: Set up a double boiler by putting a large stainless steel mixing bowl over a pot of simmering water. You can buy a double boiler, but it is just as easy to set one up using the pans you already own. Just make sure that no water can splash up and get into the chocolate. Melt the butter and chocolate in the double boiler using a spatula to keep the chocolate from burning while you are combining the two ingredients. You want the consistency at the end to be silky. While the chocolate is melting, whip the sugar, eggs and egg yolks together in a kitchen aid mixer until it triples in volume. Once the eggs and sugar reach triple volume, slowly fold in the melted chocolate using...

Equipment ============= stand or hand mixer with whip attachment heavy saucepan 2 ½ quart soufflé dish, or individual ramekins large silicone spatula, for folding INGREDIENTS =============== * 3 tablespoons all purpose flour * 3 tablespoons unsalted butter * ½-1 teaspoon salt, to taste * 1 1/2 cups milk * 12 oz bittersweet baking chocolate, coarsely chopped * 1/2 cup brewed strong coffee * 1 teaspoon vanilla extract * 1/2 cup granulated sugar, divided * 5 egg yolks * 7 egg whites * Confectioners sugar PREP WORK ============= Make ahead: -------------- Get all the ingredients together and prepare the coffee, make sure the chocolate is chopped. Make the base and chill up to a day before. The Day of Baking: ====================== Preheat oven to 375ºF. Coat the inside of the baking dish with butter and sugar. HOW TO MAKE AT HOME ------------------- Make ahead: Melt butter in a sauce pot over medium heat, whisk in flour, salt and then milk and cook u...

Ingredients: -------------------- 3 Tbl. all purpose flour 3 Tbl. unsalted butter 1 1/2 cups milk 12 oz bittersweet baking chocolate, coarsely chopped 1/2 cup brewed strong coffee 1 tsp. vanilla extract 1/2 cup granulated sugar 5 egg yolks 7 egg whites Garnish - Fresh Strawberries Method: ------------ Preheat oven to 375º. Melt butter in a sauce pot over low heat, whisk in flour and milk and cook until it thickens. Stir in chocolate and stir constantly until it's melted. Remove from heat and add coffee, vanilla, and half the sugar. One at a time, add the egg yolks while whisking constantly. Butter a 2-2 1/2 quart soufflé or 8 individual ramekins. In a perfectly clean and dry bowl , whisk the egg whites to soft peaks and gradually whisk in the remaining sugar and continue to whisk until the peaks stiffen. Gently fold the egg whites into the soufflé base and pour into the prepared baking dish(es). Bake for 35 - 40 minutes until the soufflé rises 2 inch...

Ingredients ---------------- (makes three 6-oz cakes) - 100g dark chocolate, cut to small cubes - 100g unsalted butter, cut to small cubes - 2 eggs - 50g caster sugar - 20g self-raising flour To decorate (optional) ---------------------- - icing sugar and small sieve - berries - vanilla ice cream Directions ----------- 1. Melt dark chocolate and butter using either the microwave (see cooking note 3), a hot water bath or a double boiler (note: do not use direct stove heat or the ingredients will burn). 2. In a large bowl, use an electric whisk (you can whisk by hand too but it’s more tedious) to beat the eggs and sugar till the mixture turns pale and frothy. This will take a few minutes. 3. Pour melted chocolate/butter you prepared in step 1, into the egg mixture prepared in step 2. Stir in the flour. Use a spatula to mix everything evenly. 4. Grease your ramekins with some melted butter (so that the cake will come off cleanly when it is baked). Fill the...

Ingredients -------------- * 1 cup Flour * 3 tsp Baking Powder * 1/4 tsp Salt * 1 tbsp Sugar * 3 egg * 1 cup Milk * 4 tbsp Canola Oil * 1 tsp Vanilla Directions ------------- In a large bowl, whisk together flour, baking powder, salt and sugar. Set aside. Beat egg whites until stiff. Add milk and egg yolks to flour mixture. Stir until smooth. Add oil and vanilla to batter and mix well. Fold egg whites into the batter. Pour about 2/3 to 3/4 cup of batter into the middle of the waffle baker. Cook 5 to 6 minutes or until golden brown.

Ingredients: --------------- 4 eggs, separated 1/2 teaspoon vanilla 1 tablespoon sugar 3 tablespoon butter, melted, cooled to room temp. 1 cup flour 1/2 teaspoon salt 1 cup milk Method: ---------- 1. Beat egg yolks until very light. 2. Add milk to egg mixture, Mix well. 3. Add vanilla, sugar and butter. Mix well 4. Add flour and salt. Mix just until blended (do not over mix) 5. Beat egg whites in a separate bowl until stiff 6. Gently fold egg whites into batter. 7. Liberally grease waffle iron (Crisco) 8. Pour 1/3 cup batter onto center of HOT waffle iron. Cook to desired crispness. Can be frozen. Great with ice cream and strawberries.

Ingredients: -------------- For pastry dough: Pastry (A) * 80g plain flour * 75g melted butter Pastry (B) * 80g plain flour * 1 tsp milk powder * 1 tsp sugar * l/4 tsp salt * 1 tbsp corn oil * 1 egg yolk * 2 tbsp ice-cold water For cream cheese filling: * 100g whipping cream * 55g sugar * 1 piece cheddar cheese--chop finely * 125ml UHT milk * 2 eggs--beat lightly * Pinch of salt * 1/4 tsp vanilla essence Method To make the pastry: Sift flour (A) into a mixing bowl. Add melted butter and mix well to combine. Set aside for 10 minutes. Sift flour (B) and milk powder into a mixing bowl. Stir in sugar, salt and corn oil. Add egg yolk and stir in water. Work the ingredients together to form a smooth and fine dough. Leave aside for 10 minutes. Roll out pastry (A) into a rectangle. Roll out pastry (B) into a rectangle twice the size of (A). Place pastry (B) in the centre of pastry (A). Fold over ...

Ingredients: ------------------- 250g plain flour, sift 1/4 tsp salt 150ml warm UHT milk 30g fresh yeast 2 1/2 tbsp castor sugar 1 egg, lightly beaten Enough oil for deep-frying Method: Put sifted flour, salt and sugar in a mixing bowl. Mix well, then make a well in the centre. Combine yeast and milk together then set aside for 3 to 4 minutes to allow milk to turn frothy. Pour frothy milk into the flour gradually, then add egg. Mix well and knead into a dough. Cover with a slightly damp tea towel and set aside to rise for 35 to 45 minutes or until dough doubles in size. Press down dough and knead lightly. If dough is too sticky, add an extra 100g to 125g plain flour and mix until smooth. Roll out dough on a lightly-floured surface to about 2cm thick. Cut out dough with a doughnut cutter. Place cut-out doughnuts aside for 40 to 45 minutes or until they have risen. Deep-fry doughnuts in hot oil until golden brown. Drain well on absorbent kitchen paper. Dredge i...

Ingredients: Rich short crust pastry 250g cold butter, cubed 50g icing sugar 1 egg yolk Sift 360g plain flour 2 tbsp custard powder Egg custard filling 310ml hot water 230g castor sugar 1 tbsp evaporated milk 1/4 tsp salt 1/4 tsp vanilla essence 6 eggs Method: Combine butter, sugar and egg yolk in a mixing bowl and beat until creamy. Add in sifted flour and custard powder and combine until the dough turns pliable. Set aside for half an hour. Put dough in between two plastic sheets and roll out to about 3 – 4mm thickness. Use a pastry cutter to cut out rounds from the sheet of pastry to fit aluminium foil tart moulds. Place the pastry rounds in the moulds, pressing down the sides to make them fit evenly. Prick with a fork to ensure that the base remains flat after baking. For the filling, add sugar to the hot water. Stir well to dissolve the sugar, then add in evaporated milk, salt and essence, and mix. Break eggs into a bowl and stir lightly w...

Pastry Ingredients: ---------------------- Top Flour 340g Butter 115g Margarine 115g Fine Sugar 70g Egg 1/2 Filling Ingredients: (Heat Up) --------------------------------- Water 200g Fresh Milk 100g Sugar 80g Eggs 3 Method: ---------- 1) Work magarine, sugar and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs. 2) Add in egg, one by one. 3) Continue kneading the dough. 4) On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8 inch or 3 to 4mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3 inches in diameter. Fit circles into the grease tart pan. 5) For the filling: Heat the milk and water. Add in sugar to dissolve. Lightly beat the eggs, taking care not to produce any air bubbles. 6) Pour the filling into the tart shells. Bake at 180 deg C about 35 mins until the custard is cooked and a toothpick ...

Ingredients: ---------------- 10 eggs 600g sugar 500ml thick coconut milk 4 pandan leaves, knotted a pinch of salt a slice of ginger Method: ----------- 1. Stir eggs and sugar together till sugar dissolves. 2. Add half the amount of coconut milk with a pinch of salt to the egg mixture and stir well to mix. Add the ginger and the pandan leaves. 3. Heat mixture in double-boiler over a low heat. Stir constantly with a wooden spoon till the sugar is completely dissolved. Remove the ginger and pandan leaves and strain mixture. 3. Add the other half amount of coconut milk and continue stirring till the mixture is thick and creamy. 4. Wrap lid of double-boiler with a dry tea-towel, cover and steam kaya for 3 hrs over a moderate heat.

Ingredients: --------------- 25 egg yolks 5 egg whites 500 gm butter 200 gm sugar 1 tin condensed milk 170 gm plain flour 2 tbsp golden syrup 1 tsp vanilla essence 1 tsp mixed spices Method: ----------- 1. Cream butter with condensed milk, vanilla essence, golden syrup & mixed spices till well mixed and set aside. 2. Beat egg yolks with sugar until thick and creamy. 3. Add beaten egg yolk mixture to the creamed butter mixture and mix well. Fold in sieved flour. 4. Beat egg whites with a pinch of cream of tartar till stiff and fold in the mixture. 5. Grease and line an 8″ square tin and preheat tin. 6. For first layer, spread 2 tbsps of mixture in tin and bake in oven 180 degree C for 10-15 mins. 7. For subsequent layers, grill each layer for about 3 mins. 8. When top most layer is completed, cover with a metal tray or a piece of foil and bake for a further 5 mins. It will take longer if the sides are still wet. 9. Turn cake out onto a metal ...

Ingredients: ---------------- 60g dark chocolate, melted 60g white chocolate, melted 250g cream cheese 150g caster sugar 2 eggs 100g butter 60g top flour Method: ----------- 1. Beat cream cheese with 50g sugar until light and fluffy. 2. Cream butter with remaining 100g sugar until light and fluffly, add in the eggs and cream well. Add in the cream cheese mixture and mix well. 3. Fold in shifted flour and mix well. Divide the batter into 2 portions. Add the melted white chocolate to one, and the melted dark chocolate to the other. 4. Pour both batter alternately into a greased cake tin and give a quick swirl with a chopstick. Bake in preheated oven at 180 deg C for 30 minutes.

Ingredients: -------------- 250g bananas 250g butter 250g caster sugar 170g self-raising flour 2 tbsp condensed milk 1 tsp vanilla essence a pinch of salt 5 eggs Method: ----------- 1. Peel and mash bananas with a fork. 2. Cream butter with condensed milk and half of the sugar for 5 minutes. Add in the salt, vanilla essence and mashed bananas and mix well. 3. In another bowl, whisk the eggs and the remaining half of the sugar until thick and creamy. 4. Fold the beaten egg mixture to the creamed butter mixture. Fold in the sifted flour, stirring as lightly as possible. 5. Pour into a greased and lined cake tin and bake in a preheated oven at 190 deg C for 45 minutes to 1 hour.

Ingredients: --------------- 170ml thick coconut milk 125ml corn oil 2 tbsp pandan juice a little green colouring 8 egg yolks 9 egg whites 300g caster sugar 225g top flour 2 tsp baking powder 1/2 tsp salt 1 tsp cream of tartar Method: ---------- 1. Blend 12 pandan leaves with a little water and extract the pandan juice. 2. Sift flour, salt and baking powder together. 3. Cream egg yolks with 150g sugar, add in the coconut milk, corn oil, pandan juice and green colouring. Add in the sifted flour and mix well until smooth. 4. Beat egg whites with cream of tartar until soft peaks form. Gradually add in the remaining 150g of sugar and beat until stiff. 5. Pour egg yolk mixture slowly into the stiffly beaten egg whites and mix lightly till well mixed. 6. Pour mixture into an ungreased 25cm x 10cm chiffon cake tin. Bake in a preheated oven at 180 deg C for 45-50 minutes. Cake is done when an inserted skewer comes out clean. 7. Invert cake ont...

---------------- Ingredients: ---------------- 250g glutinous rice flour 1 tablespoon tapioca flour 100g steamed potato, mashed 3 tablespoons caster sugar 1 tablespoon corn oil 1 tablespoon coconut cream 150ml water 1/8 teaspoon red colouring Banana leaves, cut into small circles and greased Corn oil for brushing ----------------------- Filling: (Bean Paste) ----------------------- 200g split and skinned green peas, washed and soaked overnight and drained 150g caster sugar 1-2 tablespoons corn oil 5 pandan leaves tied to a knot ----------------------------------- To make the filling: (Bean Paste) ----------------------------------- Steam soaked and drained beans in a steamer till soft and mash it well. Heat a non stick pan, add in all filing ingredients and stir till mixture is almost dry. Remove the pandan leaves and leave aside to cool. Roll green beans paste into small balls and set aside to be used as filling. ------------------- Filling: (Pean...

---------------------------- Chendol filling ingredients: ---------------------------- 1 cup water 130g palm sugar or gula melaka 2 teaspoons agar agar powder 1/8 teaspoon salt 2 pandan leaves, knotted 125ml coconut milk 140g chendol, drain before weighing 1/2 tablespoon custard powder + 2 tablespoons water 9 to 10 round tart moulds (( 6cm (diameter) by 2.5cm(height)) 9 to 10 jelly yolks Plastic mooncake jelly moulds ---------------- To make chendol: ---------------- Combine water with palm sugar and boil in a small saucepan until the palm sugar dissolves, sieve. Combine palm sugar syrup, agar agar powder, salt and pandan leaf in a clean saucepan. Bring to a boil, stirring continuously. Once the mixture comes to a boil, mix the coconut milk and the custard solution. When it boils again, stir in chendol and turn off heat immediately. Pour chendol mixture into the round tart moulds and top each cup with a jelly yolk in the centre. Allow to set completely. ----...