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Japanese Green Tea Financiers

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22
Jul

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Japanese Green Tea Financiers

by Julie Yee

These moist yet light-as-air Green Tea Financiers by Chef Julie Yee is the perfect finish to a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 12 mins Ready in : 32 mins Serves : 8

INGREDIENTS:

  • 110g Egg Whites
  • 150g Sugar
  • 50g Cake Flour
  • 90g Almond Powder
  • 1 tsp Baking Powder
  • ½tsp Vanilla Powder
  • 140g Butter

DIRECTIONS:

  1. Mix flour, sugar & almond together.
  2. Lightly whisk egg whites with a spoon.
  3. Pour egg whites into flour mixture & mix well.
  4. Caramel butter & pour into mixture. Mix into a smooth paste.
  5. Mix green tea powder into the paste.
  6. Pipe into greased mold ½ full put in 1 teaspoon. Use Nutella for the filling & fill the mould with mixture till 90% full.
  7. Bake with double trays at 180°C for 10-12mins till golden brown.
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Rainbow Cake in Jar

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22
Jul

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Rainbow Cake in Jar

by Jehanne Ali

Make this cute Rainbow Cake in a Jar from scratch with Chef Jehanne’s recipe! It is simple-to-make and perfect as a gift.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 15 mins Ready in : 45 mins Serves : 4

INGREDIENTS:

  • 3 Large eggs
  • 100 g Cake flour
  • 1 tsp Baking powder
  • A pinch of Salt
  • 1 tsp Vanilla extract
  • 70 gm Plain sugar
  • 50 g Butter, melted
  • 60 ml Milk
  • 1 tsp Ovalette
  • Food colorings

DIRECTIONS:

  1. Note: This recipe makes a Swiss roll size of cake, so each batter can be divided into 3 colours and bake separately. Double up the recipe for a 6” layer cake.
  2. Preheat oven to 180 ºC.
  3. Using a stand mixer, whip the eggs, cake flour, baking powder, salt, sugar and vanilla extract in the bowl until very pale and fluffy.
  4. Combine milk and melted butter.
  5. Take a spoonful of batter, and mix with butter, and then add back into the mixer.
  6. Beat for few more minutes.
  7. Divide batter into portion, and tint with gel colouring.
  8. Pour onto baking pan or Swiss roll sheet, greased and lined with baking paper.
  9. Bake for 12-14 minutes.
  10. Remove from oven and cut out circles using dessert ring of your choice.
  11. Layer each cake with whipped cream, and garnish top with cherries.
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Chocolate Pound Cake

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22
Jul

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Chocolate Pound Cake

by Lin Weixian

Tempt your taste bud with this buttery chocolate sponge cake shared by Chef Wei Xian!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 60 mins Ready in : 75 mins Serves : 8

INGREDIENTS:

  • 108g Cake flour
  • 18g Cocoa powder
  • 25g Baking powder
  • 90g Butter
  • 144g Sugar
  • 25g Salt
  • 100g Egg
  • 50g Sour cream

DIRECTIONS:

  1. Sift the flour, baking powder, and cocoa powder together.
  2. Cream the butter until light and lump-free.
  3. Add the sugar and salt. Cream till light and fluffy.
  4. Add the dry ingredients and eggs into the butter mixture. Alternate between eggs and dry ingredients.
  5. Fold in the sour cream.
  6. Portion into greased loaf pan and bake at 180ºC till the cake bounce back when lightly pressed.
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Creamy Coconut Barley with Strawberry Chia Jam

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22
Jul

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Creamy Coconut Barley with Strawberry Chia Jam

by Daniele Sarno

Stay healthy with this dreamy and creamy Coconut Barley with Strawberry Chia Jam which is perfect for breakfast!

Cuisine : European Course : Dessert Skill Level : Novice
Prep : 540 mins Cook : 30 mins Ready in : 570 mins Serves : 1

INGREDIENTS:

  • 70g Uncooked pearl barley
  • 125g Full-fat coconut milk, add extra if needed
  • 25g Honey
  • For the Strawberry Chia Jam
  • 100g Fresh strawberries, stalks removed
  • 2 tbsp Honey
  • 15g Chia seeds

DIRECTIONS:

  1. Place the pearl barley in a bowl, cover with water, and leaves to soak overnight or up to 8 hours.
  2. Drain, rinse under running water, and drain well again.
  3. For the jam, place the strawberries in a large bowl and roughly mash with the back of a fork so that juices will be released yet retaining the texture of the fruit.
  4. Add 10 gm honey and chia seeds and mix well to combine. Chill it in the fridge until thickened.
  5. Place the barley, coconut, and honey in a large saucepan and bring it to boil.
  6. Reduce heat to a simmer and cook for 20-30 minutes or until the barley is tender, but still chewy, and until the mixture has reached a thick porridge-like consistency.
  7. Check frequently and add more milk if they mixture seems too dry or if the liquid is absorbed too quickly.
  8. Remove from heat.
  9. Pace the barley in a small soup bowl; top with one tablespoon of the jam and serve warm or at room temperature.
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Nougat Glacé with Passionfruit-Orange Sauce and Chocolate Stars

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22
Jul

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Nougat Glacé with Passionfruit-Orange Sauce and Chocolate Stars

by Susanne Despature







Nougat Glacé, a classic dessert using nuts, honey and meringue will be a great success on your festive table. Take it to a new level by adding homemade Passionfruit-Orange Sauce and Chocolate Stars.

Cuisine : Fusion Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 15 mins Ready in : 40 mins Serves : 4

INGREDIENTS:

  • Caramelized Almonds
    • 100g Almond Flakes
    • 100g Caster Sugar

    Orange & Passion Fruit Coulis

    • 2 Oranges (Juice)
    • 50g Caster Sugar
    • 2-3 pieces of Passion Fruits

    Parfait Grand Marnier Ice-Cream

    • 50g Candied Orange Peel (finely chopped)
    • 50g Crunchy Caramelized Almonds (finely chopped)
    • 50g Black Chocolate (Manjari Varlhona, chopped)
    • 100g Caster Sugar
    • 50g Freshly Squeezed Orange Juice
    • 2 tbsp Grand Marnier or Cointreau
    • 4 Egg Yolks
    • 250ml Whipping Cream (35%)






DIRECTIONS:

          For Caramelized Almonds

  1. In a medium sized sauce pan, melt sugar over medium heat without stirring (just swirl the pan) until you get a nice caramel coloured syrup.

  2. Remove from heat, add the almond flakes and stir well.

  3. Spread caramelized almonds on baking sheet, top with a second sheet and flatten with a rolling pin.

  4. Let cool out, then store in an airtight container.

    For Orange & Passion Fruit Coulis

  5. Combine orange juice and sugar in a small pan, spoon in the passion fruit and bring to a boil.

  6. Boil for 10 minutes, stirring from time to time, until the passion fruit seeds turn black and glossy.

  7. Set aside to cool.

    For Parfait Grand Marnier Ice-Cream

  8. Pour the cold cream in a very cold bowl (out of your freezer). Start on low speed, then, when the cream starts to thicken, whip on higher speed until it forms stiff peaks. Refrigerate.

  9. Combine chopped orange peel, crunchy almonds & chocolate chips.

  10. Put egg yolks in a large mixing bowl.

  11. In a small but high saucepan, combine sugar & orange juice. Boil over high heat to 105°C.

  12. Start to whisk the egg yolks (use a handmixer or even better a stand mixer) and pour the hot sugar syrup in a steady stream on the yolks. Whisk for another 2-5 minutes or until you get a very light and fluffy egg cream – it should have doubled in volume.

  13. Add the Grand Marnier and continue to beat the cream for another 2 minutes or until cold. When you take some cream on a spatula, it should form a “ribbon” when falling back into the bowl. (The consistency is essential: if your cream is too liquid, all the chopped ingredients will fall to the bottom of the ice cream!)

  14. Add all the chopped ingredients and with a rubber spatula, mix gently with the whipped cream.

  15. Fill a log shaped mould (covered with cling wrap) or some individual flexipan moulds with the cream. Set in the freezer for at least 1 night or more (can be prepared 1 week in advance). Serve with Orange & Passion Fruit Coulis.

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Mango Glutinuous Rice

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22
Jul

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Mango Glutinuous Rice

by Julie Yee

Try this classic Mango Glutinuous Rice that is the perfect way to end a meal with Chef Julie Yee!

Cuisine : Asian Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 20 mins Ready in : 25 mins Serves : 1

INGREDIENTS:

  • 1 no. Mango
  • 1 cup Steamed sticky rice
  • 2 tbsp Palm sugar/Fine sugar
  • Pinch of salt
  • ½ cup Coconut milk
  • ½ tbsp Deep friend mung bean (optional)
  • 4 nos. Pandan leaf

DIRECTIONS:

  1. Heat coconut milk with pandan leaf.
  2. Add sugar and salt, stir constantly.
  3. Remove from heat and pour over hot steamed glutinous rice.
  4. Let it sit for 20mins to allow the absorption.
  5. Serve warm with chilled mango.
  6. Pour a little of coconut cream and deep fried mung bean.
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Banana Walnut Chiffon Cake

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22
Jul

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Banana Walnut Chiffon Cake

by Julie Yee

This Banana Walnut Chiffon Cake recipe produces a moist, soft, and flavourful cake that will be loved in the next get-together.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 70 mins Ready in : 85 mins Serves : 6-8

INGREDIENTS:

  • Group 1 – Hand-whisk Together
  • 70 gm Egg yolk
  • 40 gm Warm Oil
  • 30 gm Water
  • 30 gm Fine Sugar
  • Group 2 – Mix Well
  • 70 gm Ripe Banana – Mashed Coarsely
  • 120 gm Ripe Banana – Cut into Cubes
  • 1/2 teasp Lemon Juice
  • Group 3
  • 110 gm Cake flour (sifted)
  • Group 4 – Beat together last using mixer
  • 2 tsp Corn
  • 90 gm Castor Sugar
  • 180g Egg Whites
  • Group 5
  • Walnut Bits

DIRECTIONS:

  1. Tray preparation: 20cm chiffon tin.
  2. Oven Preparation: Pre-heat oven at 170°C for at least 20mins.
  3. Use a hand whisk to combine (Group 1) together。
  4. Pour the warm liquid mixture (Group 2) & mix well.
  5. Add in sifted flour (Group 3) & mix till just smooth.
  6. Whisk the egg-white lightly.
  7. Add in the corn flour & sugar gently & whisk till firm peak.
  8. Fold the Yolk mixture into it. (Step 3 to 5)
  9. Add in the walnut bits (Grp.5) last.
  10. Pour mixture into dry and clean chiffon tin.
  11. Bake at low shelf – Bake at 170°C (non-fan mode) and bake for 15mins then lower to 160°C and bake for another 55mins or till dark golden brown.
  12. Turn cake tin upside down & cool cake completely before un-mould.
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Mango Cream Cheese Cake

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22
Jul

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Mango Cream Cheese Cake

by Mimi Wahadi

This delicious tropical mango cream cheesecake is a no-bake wonder, making it a great dessert for entertaining.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 120 mins Cook : 0 mins Ready in : 120 mins Serves : 6-8

INGREDIENTS:

  • 125gm Digestive Biscuits crumbs
  • 65gm Unsalted butter, melted
  • 10gm Honey
  • Part A
  • 250gm Cream Cheese
  • 55gm Caster Sugar
  • 100gm Whipping Cream
  • 70gm Mango Yoghurt
  • 5gm Gelatine Powder (dissolve in 25 gm of water to bloom)
  • Part B
  • 200gm Mango, cubes
  • 40gm Sugar
  • 15gm Lemon Juice (15gm)
  • 5gm Gelatine Powder (dissolve in 25 gm of water to bloom)

DIRECTIONS:

  1. Warm butter and honey.
  2. Add to the biscuits crumbs.
  3. Press the crust mixture tightly onto the prepared 7 inches cake tin.
  4. Chill the crust base untill further use.
  5. Whip the cream till medium soft peak. (Part A)
  6. In the mixer fitted with paddle, beat the cream cheese with caster sugar till light. (Part A)
  7. Add mango yoghurt. (Part A)
  8. Melt the gelatin over double boil, add to the cream cheese mixture. (Part A)
  9. Fold the cream into the mixture. (Part A)
  10. Pour mixture into the prepared cake tin with the biscuit. (Part A)
  11. Set In the freezer. (Part A)
  12. Gently heat up the lemon juice and sugar and add the bloomed gelatin. (Part B)
  13. Gently mix with the mangoes. (Part B)
  14. Take out the partially set cheesecake and pour on top of and let in set in the freezer. (Part B)

     

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Mexican Bun

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22
Jul

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Mexican Bun

by Julie Yee

Crisp on the outside and deliciously fluffy on the inside, Mexican buns are great with coffee or just as an afternoon snack. 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 90 mins Cook : 30 mins Ready in : 120 mins Serves : 12 pcs

INGREDIENTS:

    • 300gm Bread Flour
    • 90gm Plain Flour
    • 15gm Milk Powder
    • 11gm / 1pkt Yeast
    • 210gm Water
    • 60gm Sugar
    • 90gm Egg
    • ½ teasp. Salt
    • 70gm Crisco Shortening
    • ** Butter cubes

    For The Coffee Topping Group 1

    • 60gm Butter
    • 50gm Sugar

    Group 2

    • 12gm Milk Powder
    • 25gm UHT Milk
    • ¼ teasp. Salt
    • 30gm Egg
    • 1 teasp. Coffee paste/ Emulco

    Group 3

    • 40gm Plain Flour
    • 20gm Rice Flour
    • 1/8 teasp Baking Soda
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DIRECTIONS:

         For the Mexican Bun

  1. Mix all Group1 ingredients & knead till “Pick-up” stage.

  2. Add in Group 2 & knead till “Developed “stage.

  3. Round dough & leave to ferment 1hr.

  4. Scale into 60gm. Wrap 1 small pc butter & round into ball.

  5. Sprinkle water on top & proof till double.

  6. Pipe coffee mixture on top.

  7. Bake at 190ºC for 12mins.

    For the Topping

  8. Mix butter & sugar until creamy

  9. Add in the egg & beat well mix well.

  10. Then, add in (Grp. 2) sifted flour (Grp. 3).

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Nama Chocolate

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22
Jul

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Nama Chocolate

by Thripti Hinduja

Enjoy the best taste of chocolate with this easy-to-bake Nama Chocolate recipe shared by Chef Thripti!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 120 mins Ready in : 125 mins Serves : 4

INGREDIENTS:

  • 160g Dark chocolate (65%)
  • 90ml Cream
  • 10g Butter
  • 12g Liquid glucose
  • 5 tbsp Cocoa (for coating)

DIRECTIONS:

  1. Put all the ingredients in a Bain Marie except the cocoa.
  2. Stir until the chocolate melts and is smooth.
  3. Take it off the heat and continue to stir until it comes to room temperature. (You may do this over a bowl of ice to achieve quicker results.)
  4. Line a 4 inch square mould with cling wrap. Pour in the chocolate and refrigerate until set for about an hour or two.
  5. Demould. Slice and coat in cocoa.
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