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Mochi Ingredients ======================== 100g glutinous rice flour 160g caster sugar 200ml water 1/4 tsp yam paste 100g corn flour (for coating) Ice Cream Ingredients ========================= 150g yam (steamed) 150ml milk 75ml thickened cream 60g caster sugar 2 tbsp corn syrup 1/2 tsp yam paste Method - Mochi ================= 1. Pour glutinous rice flour and caster sugar into a glass bowl and mix evenly, add water in gradually and stir until combined 2. Add in the yam paste and stir till colour is even 3. Cover bowl with glad wrap. 4. Steam for about 30 minutes 5. Dip wooden spoon in water and stir the mixture. Leave to cool 6. Spread cornflour onto the pastry mat and spread a portion of the mochi onto the cornflour 7. Sprinkle some cornflour on top of the mochi and flip it upside down 8. Use the rolling pin to roll until it is about 3mm thick and use a round cutter to cut out the mochi dough 9. Chill the mochi sheets in the fridge Method - Yam...

Recipe to make 4 pieces to fit in a Cuisinart Belgium waffle maker: Ingredients: =============== 150g plain flour 3g instant dry yeast 1 tablespoon caster sugar 1/4 teaspoon salt 150ml fresh milk 1 egg 30g unsalted butter (melted) 1 teaspoon vanilla extract Method: ========= 1. Mix plain flour, yeast, sugar and salt together. Gradually add in milk, eggs follow by the melted butter and vanilla extract. 2. Combine the mixture until a smooth batter then cover with cling film. Let the batter proof for 1 hour. 3. After an hour, the batter will appear some bubbles on the surface and the batter is almost double up. Use a spatula to mix with a folding method until the bubbles disappear. 4. Preheat the waffle maker then pour in the batter until cook. (I followed the user menu instruction) 5. Serve it with honey, maple syrup or ice cream. PS: The waffles will turn soft once it cool down. Toast it in a preheated 160C oven for 1 or 2 minutes to get back its crispiness. It...

INGREDIENTS – SERVES 2-4 =============================== • 2 Tablespoons of Matcha Green Tea Powder • 2/3 of a Cup of Granulated Sugar • 3 Egg Yolks • 3/4 of a Cup of Milk • 3/4 of a Cup of Double Cream HOW TO PREPARE ================= 1. Begin by mixing two tablespoons of granulated sugar with the matcha green tea powder in a bowl. 2. In a separate bowl, mix the remainder of the granulated sugar with the egg yolks. 3. Gently heat the milk on a pan without letting it boil. Remove from the heat and mix a small amount of the warm milk with the matcha green tea and sugar and egg mix until it becomes a smooth paste. 4. Gradually add the milk to the rest of the matcha green tea paste while keeping the mixture smooth and then return to the heat. 5. Before the mixture boils, remove again from the heat and then strain the whole mix through a fine sieve to remove any impurities. Leave the mixture to cool before the next step. 6. Whip the cream lightly and then fold into the...

Ingredients: ==================== Yield: (Serves 4oz cup x 8) * 4 pieces of eggs * 5 oz sugar * 21oz milk * 0.25 oz matcha green tea powder * 2.5 oz hot water Directions: =================== 1. Mix the eggs and sugar well together until smooth consistency. 2. In a bowl, mix the green tea powder and hot water, after that combine hot milk (100 degree Fahrenheit) 3. Combine (A)and (B) and mix well, then strain it. 4. Cups which are already added caramel sauce in the bottom, then put (C) and bake for 1 hour 20 minutes with the heat at 300 degrees Fahrenheit. After 1 hour or so, try to check the cups to see if they are stable. 5. (KEY) Cups must be in hot water layered pan so the pudding does not dry out. =============== Caramel Sauce =============== Ingredients: ==================== * 3.5 oz sugar * 3 teaspoonsHot Water Directions: =============== 1. Put the sugar in the small pan and melt them with medium heat. ...

Ingredients ================= 2/3 cup water 4 green tea bags 1/2 cup sugar ¼ tsp vanilla 1 cup half and half 1 cup heavy whipping cream 1 cup of grated dark chocolate How to make ================ Step 1. In a medium sized pot, heat 2/3 cups water to boiling. Add green tea bags, remove from heat, and let them steep for 5-7 minutes. Step 2. Remove the tea bags, squeezing them against the side of the pot with a spoon to get all the liquid out. Step 3. Simmer over medium low heat for 10-15 minutes, or until liquid is reduced by half. Step 4. Remove from heat, and add the sugar and the half and half. Allow mixture to chill for 1 hour in the fridge. Step 5. Beat whipping cream until soft peaks form, and then fold in green tea and half and half mixture. Step 6. Freeze in ice cream maker. Add grated chocolate during the last 5 minutes of freezing time.

Ingredients =============== 2 tablespoons of powdered green tea 2 tablespoons hot water 3 cups of fat-free plain yogurt 1 teaspoon vanilla extract ½ cup honey 3 egg whites How to make =============== Step 1. Combine water and tea powder and let the mixture sit for 5 minutes. Step 2. In a large bowl, beat egg whites until stiff peaks form. Step 3. In a separate bowl, combine yogurt, green tea, and honey. Step 4. Add yogurt mixture to egg whites and gently fold in. Step 5. Freeze in an ice cream maker and then transfer to a freezer container.

Ingredients =============== 4 jasmine tea bags 2/3 cup water 2 cups half-and-half 4 egg yolks, beaten ¼ cup plus two tablespoons rosewater How to make =============== Step 1. Boil 2/3 cup of water on the stove and add green tea bags. Step 2. Turn heat down to low, simmer 5 minutes. Remove the tea bags, pressing them against the side of the pot to extract all of the liquid. Step 3. Simmer until liquid is reduced by half, and then add sugar. Allow liquid to cool to lukewarm. Step 4. Add half-and-half and whisk in egg yolks. Step 5. Simmer over low heat for 15-10 minutes or until mixture coats the back of a spoon. Step 6. Add rosewater. Step 7. Chill custard mixture in the refrigerator for at least an hour. It should be thoroughly chilled. Step 8. Place in ice cream maker and freeze according to directions.

Ingredients ============== 2 teaspoons powdered green tea 2 tablespoons hot water ½ cup pomegranate juice ¼ cup pomegranate molasses 1 cup half-and-half 1 cup heavy whipping cream How to make =============== Step 1. Pour the hot water over the tea and let it stand for 5 minutes. Step 2. Add pomegranate juice, pomegranate molasses, and half-and-half. Step 3. Whip cream in a separate bowl until stiff peaks form. Step 4. Whisk pomegranate/green tea/half-and-half mixture into the whipped cream and freeze in your ice cream maker.

Ingredients: =============== 1 1/4 cup heavy cream 1 cup milk 1/3 cup sugar 1 cup mint chocolate chips 2 egg yolks 1/8 teaspoon salt Method: ========== Combine 1 1/4 cups heavy cream, the milk, sugar and the mint chocolate chips in a saucepan. Cook over low heat, stirring with a wire whisk, until the chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat the egg yolks and the salt until thick. Gradually add the chocolate mixture. Beat until well blended and chill 30 minutes. Pour the chilled chocolate/egg mixture into an electric ice cream freezer; churn until thick. Cover and store in freeze until ready to serve.

(Makes 1 Gallon) Ingredients: ============== 1 c. sugar 6 eggs 1 Tbsp. flour 1 can Hershey's chocolate syrup 2 c. miniature marshmallows 1 large can evaporated milk 1 can Eagle Brand milk Method: ========== Gradually add sugar to eggs, beating thoroughly. Add flour, evaporated milk, Eagle Brand milk, chocolate syrup and marshmallows. Whip thoroughly together. Put all this in double boiler and cook until it coats the spoon. Cool. Pour in freezer can and finish filling the freezer can with whole milk; freeze.

Ingredients: =============== 2 oz Unsweetened chocolate 1/3 c Unsweetened cocoa pwdr 1 1/2 c Milk 2 Large eggs 1 c Sugar 1 c Whipping cream 1 t Vanilla extract Method: ========== 1.Melt the unsweetened chocolate on top of a double boiler over hot, not boiling, water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. (The chocolate may "seize" or clump together. Don't worry, the milk will dissolve it.) Whisk in the milk, a little at a time, and heat until completely blended. Remove from the heat and let cool. 2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend. 3. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 2 hours, depending on your refrigerator. 4. Transfer the mixture to an ice cream maker...

Ingredients: ============== 8 ounces chopped unsweetened chocolate 4 cups evaporated milk or half & half 2 1/2 cups sugar 4 tablespoons flour 1/2 teaspoon salt 6 eggs 3 cups heavy cream 3 teaspoons vanilla extract Method =========== Combine chocolate and half & half in a heavy saucepan. Melt chocolate over moderate heat until melted and smooth (about 5 minutes). Combine sugar, flour and salt in a small bowl. Whisk dry ingredients into the melted chocolate slowly and bring to boil. Turn heat down to moderately low and cook, whisking occasionally. Whisk eggs briefly in a medium bowl. Whisk in half of hot chocolate mixture slowly then transfer to the chocolate still in the saucepan. Cook approx. 5 minutes, until thick, smooth, and steaming. Remove from heat. Stir in heavy cream and vanilla. Leave to cool to room temperature then chill until cold. Pour into ice cream makers and freeze. Transfer to container and freeze for at least 30 minutes before serving.

16 Servings Prep: 55 min. + chilling Process: 20 min. + freezing Ingredients =============== 1/2 cup sugar 1 tablespoon cornstarch 1/2 cup water 1-1/4 cups fresh or frozen blueberries 1 tablespoon lemon juice GRAHAM CRACKER MIXTURE ========================= 2-1/4 cups graham cracker crumbs (about 36 squares) 2 tablespoons sugar 1/2 teaspoon ground cinnamon 1/2 cup butter, melted ICE CREAM =========== 1-1/2 cups sugar 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix 1 quart heavy whipping cream 2 cups milk 2 teaspoons vanilla extract Directions ============= In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled. In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x...

Ingredients: -------------- 2/3 c Oreo's; coarsely chopped 2 lg Eggs 3/4 c Sugar 2 c Heavy or whipping cream 1 c Milk 2 ts Peppermint extract Method: ----------- Place the cookies in a bowl, cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peppermint extract and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready. Makes 1 generous quart.

Ingredients: ---------------- • 3/4 cup milk • 2 egg yolks • 5 Tbsp sugar • 3/4 cup heavy cream, whipped • 1 Tbsp matcha green tea powder • 3 Tbsp hot water Preparation: ---------------- Mix hot water and green tea powder together in a bowl and set aside. Lightly whisk egg yolks in a pan. Add sugar in the pan and mix well. Gradually add milk in the pan and mix well. Put the pan on low heat and heat the mixture, stirring constantly. When the mixture is thickened, remove the pan from the heat. Soak the bottom of the pan in ice water and cool the mixture. Add green tea in the egg mixture and mix well, cooling in ice water. Add whipped heavy cream in the mixture and stir gently. Pour the mixture in an ice cream maker and freeze, following instructions of the ice cream maker. Or, pour the mixture in a container and freeze, stirring the ice cream a few times. *Makes 4-6 servings

Making of the tiaras...you need these Baking paper / Wax paper (cut into small rectangles) Battery (for wrapping the tiara into round shape) Scotch tape Piping bag (for piping the chocolate) Dark chocolate melted in double boiler Rainbow sprinkles After piping the dark chocolate on the baking paper and with some rainbow sprinkles. Enlarged photo of tiara. Shaping the tiara into circle. Taping the wax paper with tape. Remove the wax paper from battery. Place the wax paper into freezer to shape for few minutes. Place the wax paper into freezer to shape for few minutes. Beating the 120g icing sugar and 240g butter. Sift the 120g of self raising flour. Adding sifted flour into the mixer. Transferring the mixture using 2 spoons into the cups. Adding the rainbow sprinkles on top of the mixture. Bake in a preheated oven at 180 deg C for 20 to 25 min. Leave it to cool and top it up with some whipped cream and rainbow sprinkles. Chill it in freeze...