Apricot Almond Cookies

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Apricot Almond Cookies

by Julie Yee

Snack on these easy-to-make Apricot Almond Cookies by Chef Julie Yee that is sweet and crunchy!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 10-12


INGREDIENTS:

  • 125g Butter
  • 90g Fine Sugar
  • 1tsp Vanilla Paste
  • 130g Potato Starch
  • 60g Almond Flour/Plain flour
  • 1tsp Rice Flour
  • Apricots / Red Dough balls – Decorations

DIRECTIONS:

  1. Beat butter & sugar till creamy.
  2. Fold in all the sifted flours.
  3. Pipe on parchment paper using large stars piping nozzle.
  4. Place a small piece of apricots or red colour dough on top.
  5. Bake at 155°C for approx. 30mins.
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Crème caramel

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Crème caramel

by Michele Ow

Creamy and luscious, this Crème Caramel is the perfect dessert to end a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 25 mins Cook : 35 mins Ready in : 60 mins Serves : 4


INGREDIENTS:

  • 1/2 cup Sugar
  • 1 cup Heavy cream
  • 4 Egg yolks
  • A dash of Vanilla extract

DIRECTIONS:

  1. Preheat the oven to 200 degrees C.
  2. Caramelize sugar. Remove from the heat promptly and carefully divide the hot caramel among the 4 ramekins. Sprinkle sea salt. Let cool.
  3. In a medium saucepan, bring the cream and vanilla to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks and caster sugar in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Slowly whisk in the remaining hot cream mixture trying to prevent excess bubbles.
  4. Place 4 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Divide between 4 ramekins. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins.
  5. Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature until cool, then refrigerate until well chilled.
  6. To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.
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Strawberry Sponge Cake

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Strawberry Sponge Cake

by Philia Ng

Try this light and fluffy strawberry sponge cake recipe by Chef Philia Ng for your next cake baking session!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 25 mins Ready in : 40 mins Serves : 6-8


INGREDIENTS:

Group A

  • 175g Egg yolk
  • 65g Castor sugar
  • 1 tsp Good quality strawberry emulco

Group B

  • 92g Full cream milk
  • 92g Sunflower oil

Group C

  • 182g Flour
  • 1/2 tsp Baking powder

Group D

  • 430g Egg whites
  • 140g Castor sugar

DIRECTIONS:

  1. Whip Group A until whitish fluffy.
  2. Add in Group B until well mix at low speed.
  3. Add in Group C until well mix.
  4. Whisk Group D until stiff peak.
  5. Fold in the batter and the whites until well combined.
  6. Bake the batter at 190 degree Celsius non fan for 25 minutes.
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Mango in Sago, sprinkled with Shredded Coconut & Chia Seeds

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Mango in Sago, sprinkled with Shredded Coconut & Chia Seeds

by Michele Ow

Thinking of something light and easy? Try this Mango Sago with chia seeds recipe for the perfect finish to your meal!

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


INGREDIENTS:

  • 80gm Sago (sago pearls)
  • 1/2 cup Mango Juice
  • 1/2 cup Water
  • 1 Mango, cubed
  • 2 tbsp Chia Seeds
  • 1/2 cup Coconut Milk/Evaporated Milk/Cream

DIRECTIONS:

  1. Put sago into a pot of 1 litre of boiling water. Bring it boil again. Remove from the heat and keep the lid on. Let the sago cook in the residual heat for about 10 to 15 minutes, until translucent. Drain through a sieve. Rinse with running cold water. Drain well. Set aside.
  2. In a metal bowl, combine mango juice and water together.
  3. Cut the mango flesh into cubes.
  4. Use a large mixing bowl. Put in the mango and mango juice mix. Pour in the coconut milk.
  5. Top with chia seeds and mango juice. Refrigerate for 2 hours.
  6. Enjoy!
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Passion Fruit Curd Meringue Tart

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Passion Fruit Curd Meringue Tart

by Philia Ng

This sweet and sour Passion Curd Meringue tart is a harmonious marriage of decadent flavours.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 15 mins Ready in : 55 mins Serves : 8


INGREDIENTS:

Passionfruit Curd

  • 110g Fresh passionfruit juice (extract juice from 6 small passion fruits)
  • 100g Eggs (around 2 eggs)
  • 80g Castor sugar
  • 40g Unsalted butter

Sweet Crust

  • 60g Unsalted butter
  • 40g Icing sugar
  • 30g Egg
  • 110g Plain flour
  • 15g Ground almond powder

Golden Meringue

  • 80g Egg whites
  • 95g Castor sugar

DIRECTIONS:

         For the Passionfruit Curd

  1. Lightly beat the egg into the passion fruit juice and mix well with the sugar.

  2. Double boil the mixture until thicken.

  3. Strain the mixture and add in unsalted butter.

  4. Leave it aside to cool.

    For the Golden Meringue

  5. Bring a pot of water to boil.

  6. Place the egg whites and sugar over the pot and whisk until the sugar is dissolved and mixture are hot, remove from the stove.

  7. Whip the mixture until it is stiff peak and cooled down.

  8. Fill the piping bag with the cooled meringues.

  9. Pipe onto the lemon curd tart and blow torch it until slight brown.

    For the Sweet Crust

  10. Cream unsalted butter and icing sugar until light and whitish colour.

  11. Add in egg gradually.

  12. Add in the flour mixture and mix well.

  13. Press the dough into a tart case and bake at 180°C fan-mode for 15 mins.

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Durian Cream Puff

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Durian Cream Puff

by Trish Yee

Chef Trish Yee shares with us the devilishly good Durian Cream Puff which is the perfect finish to a meal!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 50 mins Cook : 35 mins Ready in : 85 mins Serves : 12


INGREDIENTS:

  • For the Durian Choux Pastry (A) Dry Mixture
    • 65g Self-raising flour
    • 1 tbsp Caster sugar
    • Pinch of Salt (omit the salt if you are using salted butter)
  • (B) Butter Mixture
    • 60g Butter
    • 120g/ml Milk
    • 2 Large eggs
    • For the Durian Paste
    • 150g Durian flesh
    • 50g Whipping cream

DIRECTIONS:

         For the Durian Choux Pastry

  1. In a large bowl, sift ingredient (A) together and set aside.

  2. In a heavy saucepan, add (B) and bring to boil and make sure butter has fully melted.

  3. Turn the stove to low heat and stir in ingredient (A) at once. Stir vigorously to avoid lumps. Remove from heat once the mixture forms into dough ball and does not stick to the pan.

  4. Add in the eggs one egg at a time and mix till the egg is incorporated in the batter, then add in another egg.

  5. Scoop the batter into a piping bag and pipe the batter onto a baking tray greased with butter and leaving a 2 inch gap in between each puff.

  6. Bake for 35 minutes for 150ºC and leave to complete cool on the cooling rack before piping in the durian paste.

  7. Dust with icing sugar to finish.

    For the Durian Paste

  8. In a large bowl, whisk the whipping cream till stiff peak.

  9. Using a food processor, give the durian meat a few pulses to make the paste smoother.

  10. Fold the whipped cream into the durian mixture. Chill in the fridge till take it out when you are ready to use.

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Dark Chocolate Mud Cake

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Dark Chocolate Mud Cake

by Mimi Wahadi

This devilishly good Dark Chocolate Mud Cake shared by Chef Mimi is a chocolate-lover’s delight!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 8


INGREDIENTS:

  • 250g Water
  • 250g Caster Sugar
  • 170g Unsalted Butter
  • 170g Dark Chocolate Coverture
  • 135g All Purpose Flour
  • 80g Cocoa Powder
  • 10g Baking Powder
  • 80g Whole Eggs

DIRECTIONS:

  1. Pre-heat the oven to 175°C.
  2. Sift flour, baking powder and Cocoa powder in a bowl.
  3. In a pot, heat up water, butter and sugar. DO NOT BOIL!
  4. Remove from stove, add chocolate.
  5. Add eggs followed by dry ingredients. Whisk to combine.
  6. Deposit batter into the loaf pan and bake for approximately 20-30 minutes.
  7. Use a testing pin to check for doneness.
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Dark Chocolate Lava Cake with Raspberry Sorbet

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Dark Chocolate Lava Cake with Raspberry Sorbet

by Felix Chong

Sink your teeth into this luscious Dark Chocolate Lava Cake with Raspberry Sorbet by Chef Felix Chong!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 10 mins Ready in : 25 mins Serves : 6


INGREDIENTS:

  • 100g Dark Chocolate Bits
  • 100g Unsalted Butter
  • 75g Icing Sugar
  • 50g All-Purpose Flour
  • 15g Cocoa Powder
  • 4 Whole Eggs
  • 6pcs Aluminium Cup
  • All-purpose flour for dusting
  • 1 btl Oil Spray
  • 1 tub Raspberry Sorbet

DIRECTIONS:

  1. Preheat the oven to 190°C.
  2. Place the dark chocolate bits and unsalted butter in a stainless steel bowl over boiling water to melt.
  3. Place the dry ingredients together in another bowl and mix well.
  4. Once the chocolate and butter melted completely remove from the boiling water and add in the dry mixture and stir to make a paste.
  5. Gradually add in the eggs.
  6. Spray the aluminium cup with oil, and lightly dust with flour.
  7. Place the lava cake mixture into the cup and make for steam bake for 7 to 9 minutes.
  8. Once it’s done, slowly unmould it and place on a plate, on the side, serve a generous scoop of raspberry sorbet and garnish with icing powder.
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Dark Chocolate Petit Cake with Dark Chocolate Frosting

 

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Dark Chocolate Petit Cake with Dark Chocolate Frosting

By Trish Yee

Enjoy this dark, rich chocolate cake covered in a luxurious chocolate ganache for the perfect finish to your meal.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 25 mins
Ready in : 55 mins Serves : 12-16 servings


INGREDIENTS:

Ingredients for the Sponge

  • 10 Egg Yolks
  • 5 Egg Whites
  • 10g Emulsifier
  • 150g Caster Sugar
  • 100g Plain Flour
  • 1 tbsp Full Cream Milk Powder
  • 1 tbsp Corn Flour
  • 150g Butter
  • 1 tbsp Sweet Condensed Milk
  • 1 tbsp Plain Yoghurt
  • 2 tbsp Chocolate Paste
  • 1 tsp Strawberry Essence
  • Some red food colourings
  • Strawberry Jam to spread

Ingredients for the Chocolate Ganache

  • 250g Bittersweet Chocolate
  • 115g Whipping Cream
  • 1 tbsp Golden Syrup

DIRECTIONS:

  1. Preheat oven at 175°C. Grease and line 2 of 22x10x4cm pans.
  2. Melt butter in microwave, add in condensed milk and mix well.
  3. In a bowl, beat in high speed eggs and sugar till thick, fluffy and expand triple the size.
  4. Lower the speed and add in yoghurt, sifted both flours and milk powder.
  5. Add in about ¼ of the batter to the melted butter and mix well.
  6. Pour in the mixture into the remaining batter and fold in gently.
  7. Take 1/3 of the batter and mix in strawberry essence and some red food colourings.
  8. Pour the chocolate batter in 1 of the pan while the strawberry batter in another tin.
  9. Tap all the pans gently before putting in the oven to release the trapped air bubbles.
  10. Bake for 20-25mins or till skewer test comes out clean.
  11. Remove from oven immediately invert to cooling rack. Let cool.
  12. Spread jam on the inverted strawberry cake, top with chocolate cake, and spread jam on it, top with the chocolate cake.
  13. Cut the cake into 3 x 3 cm small square.
  14. Prepare the ganache by melting the chocolate, heavy cream and golden syrup using the double boil method.
  15. Leave ganache to cool for 10 minutes to thicken. Coat ganache over the small cakes. Decorate with some white chocolate.
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Pulut Inti

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Pulut Inti

By Julie Yee

Learn to make this traditional Malaysian dessert, Pulut Inti made of steamed glutinous rice with a sweet coconut topping from Chef Julie Yee.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 180 mins Cook : 65 mins
Ready in : 245 mins Serves : 6


INGREDIENTS:

Ingredients for Glutinous Rice

  • 220g Glutinous Rice
  • 200g Coconut Milk
  • 1/2 tsp Salt
  • 8 sheets Banana Leaf (7” x 6” rectangle)

Ingredients for Caramel Coconut Topping

  • 150g White Grated Coconut
  • 75g Gula Melaka Sugar
  • 80g Water
  • 1 tbsp Butter
  • 2 Pandan Leaf
  • 1 tsp Corn Flour + 2tbsp water

DIRECTIONS:

  1. For Glutinous rice, follow steps 2 to 5.
  2. Wash and soak rice for about 3hrs.
  3. Mix all the ingredients and steam for 25mins.
  4. At 20mins, use a fork to fluff up the rice and cover and steam for another 5mins.
  5. If using the pea flower dye, take out ¼ of the rice and mix with the blue dye.
  6. For the Caramel Coconut Topping, follow steps 7 to 10.
  7. Boil water, Gula Melaka sugar, pandan leaf till sugar has melted.
  8. Add in the grated coconut and butter. Cook for 5mins.
  9. Add in the corn flour solution and cook for 2mins. Off fire.
  10. Pile a scoop of rice on the banana leaf. Add a tablespoon of caramel coconut topping. Wrap up into “Nasi Lemak” way. (See demo).
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