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Grilled Mochi Pancake: Red Bean Mochi Pancake

Posted on by editor
02
Feb

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Grilled Mochi Pancake: Red Bean Mochi Pancake

by Autumn Brown

Enjoy Japanese-inspired Grilled Mochi with Bruno! Learn to make Red Bean Mochi Pancake from scratch with Chef Autumn Brown.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 1 hr 30 mins Cook : 10-15 mins Ready in : 1 hr 45 mins  Serves : 1-2 Servings

INGREDIENTS

  • Mochi Pancake
    • 150g Glutinous Rice Flour
    • 150g Hot Water
    • 2 tbsp Oil
    • 40g Caster Sugar
  • Red Bean Paste
    • 200g Red Beans, soaked in water overnight
    • 150g Caster Sugar
    • 1-2 tsp Fresh Ginger Juice
      • May use store bought red bean paste as substitute too

DIRECTIONS

  1. Bring soaked red beans to a boil, then simmer for 1-2 hours. Until beans turn mushy when pressed with fingers.
  2. Drain the beans and mash with a fork or blender.
  3. Return mashed beans to pot, add sugar and ginger juice. Cook the mixture down to spreadable paste consistency; stirring constantly to ensure the bottom of pot does not burn.
  4. To make mochi pancake, add oil and sugar to water and bring to a boil. Make a well in the center of glutinous rice flour and pour the hot water mixture in.
  5. Mix vigourously with a pair of chopsticks or wooden spoon until dough is formed.
  6. When dough is cool enough to touch but still fairly hot. Fold and knead until the surface is smooth. Add a little more water or glutinous rice flour if it is too dry or wet.
  7. Set aside to rest for about 5 minutes, covered in cling film or a damp cloth.
  8. Divide dough into 6 portions and roll them out to around 5mm thick. Spread desired amount of red bean paste on one side and fold the other side over and seal by pressing the edges.
  9. Using the Bruno Grill Plate attachment, turn the heat to medium-high and coat hotplate with a bit of oil. Slowly grill pancakes until golden brown and on both sides.
  10. Cut into bite sized pieces and enjoy with Chinese tea.
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White Chocolate Heart Tarts

Posted on by sarahfoo
01
Feb

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White Chocolate Heart Tarts

by ToTT

Say it with tarts this Valentine’s Day! These no-bake heart-shaped tarts look impressive but take no time at all to make!

Cuisine : European Course : Baking Skill Level : Novice
Prep : 20 mins Cook : 0 mins Ready in : 20-30 mins Serves : 6 Pieces

INGREDIENTS:

  • 200g Digestive Biscuits
  • 60g Butter, melted
  • ½ cup Thickened Cream
  • 80g White Chocolate, melted and cooled
  • A handful of fresh Raspberries

DIRECTIONS 

  1. Place food processor and process till finely chopped.
  2. Add melted butter and combined till mixture till combined.
  3. Pour mixture into Nordic Ware Mini Heart Baking Cake Pan evenly. Using the back of a metal teaspoon, press mixture over base and sides. Refrigerate for 30 minutes or until firm.
  4. Whisk cream until soft peaks form and add melted white chocolate. Fold until combined.
  5. Pour the mixture into the cake pan evenly.
  6. Garnish with fresh raspberries.
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Nian Gao Puffs

Posted on by editor
30
Jan

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Nian Gao Puffs

by ToTT

Looking for an ultra-easy yet delicious snack to serve up this Lunar New Year? These Nian Gao Puffs will seal the deal! Sweet and chewy Nian Gao wrapped in crispy puff pastry, what’s not to love?

Cuisine : Asian Course : Baking Skill Level : Novice
Prep : 5 mins Cook : 20-25 mins Ready in : 25-30 mins Serves : 14 Pieces

INGREDIENTS:

  • Sheets of Puff Pastry
  • Nian Gao, sliced into ~5cm
  • Black Sesame Seeds
  • 1 Egg

DIRECTIONS 

  1. Preheat oven to 190C.
  2. Slice puff pastry into desired size, ensuring there is at least 2cm extra at each side to wrap the nian gao.
  3. Lay the nian gao on top of the puff pastry, wrap into desired shape and seal the edges.
  4. Add 1 tsp of water into cracked egg and whisk lightly.
  5. Using a pastry brush, apply egg wash all over pastry.
  6. Sprinkle some black sesame seeds and bake for 20-25 mins, or until golden brown.
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Peanut Ball Cookies

Posted on by editor
24
Jan

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Peanut Ball Cookies

by Julie Yee

This Chinese New Year, bake these savoury-sweet Peanut Ball Cookies for your guests.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins  Serves : 25 pieces

INGREDIENTS:

  • Group 1
    • 100g Ground Peanut
    • 80g Icing Sugar
    • 120g Plain Flour
    • ½ tbsp. Milk Powder
    • ½ tsp Vanilla Powder
    • 2/3 tsp Double Action Baking Powder
  • Group 2
    • 1 ½ tbsp. Creamy Peanut Butter
    • 80g Peanut Oil

DIRECTIONS:

  1. Mix Group 1 all the ingredients evenly.
  2. Add in Group 2 & mix till a smooth paste is formed.
  3. Mould it into balls of 5gm each. Place on a greased tray.
  4. Egg wash & place ½ a peanut on top.
  5. Bake at 170ºC for approx. 20 minutes.
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Baked New York Cheesecake

Posted on by editor
24
Jan

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Baked New York Cheesecake

by Michele Ow

What a delicious way to end a meal! A classic, creamy Baked New York Cheesecake with simple crust and sour cream topping.

Cuisine: Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 45 mins Ready in : 3 hr 15 mins Serves : 7” round springform pan

INGREDIENTS:

  • Crust
    • 60g Butter melted, plus extra for tin
    • 90g Digestive biscuit, made into fine crumbs
    • Optional:
    • 1 tbsp sugar, or ½ lemon’s zest or 1-2 tbsp cocoa powder or cinnamon powder / sugar
  • Cheesecake Filling
    • 400g Cream cheese
    • 120g Caster sugar
    • 2 tbsp Plain flour
    • Splash Vanilla extract
    • Finely grated zest of 1 lemon
    • 2 tsp Lemon juice
    • 2 Large eggs
    • 120ml Sour cream or yogurt
  • Sour Cream Topping
    • 50ml Carton soured cream
    • 1 tbsp Icing sugar

DIRECTIONS:

  1. Preheat the oven to 160C. Line the base of the cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
  2. Increase the oven temperature to 200C. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
  3. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs, one at a time, scraping the bowl and whisk at least twice. Stir the sour cream or yogurt. Whisk to blend, but don’t over-beat. The batter should be smooth, light and somewhat airy.
  4. Pour the filling into the tray – the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to 90C and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that’s creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 1-2 hours. The cheesecake may get a slight crack on top as it cools.
  5. Combine 50ml sour cream with the icing sugar for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate until cooled.
  6. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
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Almonds Coffee Cake

Posted on by editor
18
Jan

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Almonds Coffee Cake

by Trish Yee

Conclude Sunday Brunch with this crumbly, sweet and luxurious Almonds Coffee cake over a cup of coffee!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 30 mins Cook : 40 mins Ready in : 1 hr 10 mins Serves : 6-8 Servings

INGREDIENTS             

  • 225gm Butter
  • 160gm White Sugar
  • 50gm Brown Sugar
  • 3 no Large Eggs
  • 1 tsp Vanilla Essence or Coffee Emulco
  • 1 tsp Almond Essence
  • 100gm Plain Flour
  • 50gm Almond Flour
  • 1 tsp Baking Powder
  • 1 tsp Coffee Powder mix with 1/2 tsp Hot Water
  • Crumble Topping
    • 10gm Instant Coffee Granules
    • 100gm Cold Butter
    • 120gm Flour
    • 40gm Almond Flour
    • 80gm Brown Sugar

DIRECTIONS

  1. Preheat the oven to 150C and grease a baking tin and line with baking paper.
  2. Prepare the crumble toppings by rubbing the mixture all together till it resembles breadcrumbs. Keep in the fridge till ready to use.
  3. Cream the butter with sugar and brown sugar until light and fluffy.
  4. Add in the eggs gradually till the butter fully incorporates with the eggs. Add in the essence and coffee mixture.
  5. Sift the flour, almond flour and baking powder together.
  6. Add the flour into the mixing bowl and mix well.
  7. Pour into the cake tin and scatter the crumble all over the cake surface.
  8. Cover the cake tin with aluminum foil and bake for 40 minutes.
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Pistachio Cookies

Posted on by editor
18
Jan

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Pistachio Cookies

by Philia Ng

These fresh-from-the-oven Pistachio Cookies from Chef Philia is buttery, salty and sweet and perfect for high tea!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins Cook : 15 mins Ready in : 30 mins  Serves : 25 pieces

INGREDIENTS             

  • 185gm Golden Churn Salted Butter
  • 65g Icing Sugar
  • 1/2 no Egg
  • 205gm Plain Flour
  • 1/2 tsp Vanilla Essence
  • Chopped Pistachio
  • Some egg whites to coat the chopped pistachio

DIRECTIONS

  1. Cream butter and sugar until creamy.
  2. Add in the egg and vanilla essence.
  3. Lastly, add in the flour and mix well.
  4. Chill the dough until it is firm.
  5. Roll the dough into small balls and roll onto the chopped pistachio.
  6. Make a small dent at the centre and bake at 180C fan mode oven for 15 minutes or until golden brown.
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Blueberry Jam Butter Cake

Posted on by editor
18
Jan

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Blueberry Jam Butter Cake

by Mimi Wahadi

You deserve to indulge in a delicate, moist butter cake swirled with sweet blueberry jam after a long week!

Cuisine: Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 35-45 mins Ready in : 55-65 mins Serves : 6-8 Servings

INGREDIENTS             

  • Part A
    • 250gm Unsalted Butter
    • 150gm Caster Sugar
    • 4 no Egg Yolk
    • 5gm Salt
    • 200gm Self-Raising Flour
    • 60ml Full Cream Milk
    • 100gm Blueberry Jam
  • Part B
    • 4 no Egg White
    • 55gm Caster Sugar

DIRECTIONS

  1. Preheat the oven to 170C.
  2. Part A –In a bowl attached with paddle beater, cream butter, salt and sugar till pale.
  3. Add egg yolks gradually followed by self-raising flour.
  4. Add milk. Marbled the mixture with blueberry jam. Put aside.
  5. Part B – Place the egg whites and sugar into a mixer attached with balloon whisk.
  6. Whisk the egg whites and sugar till a soft meringue is formed. Do not over whisk!
  7. Gently fold the meringue into the Part A mixture till all is well folded.
  8. Deposit the batter into the aluminium mould and bake for approximately 35 – 45 minutes.
  9. Insert skewer to test for doneness of cake. Skewer should come out clean.
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Kueh Bangkit

Posted on by editor
12
Jan

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Kueh Bangkit

by Julie Yee

Celebrate this Chinese New Year by baking melt-in-the-mouth Kueh Bangkit that is crumbly coconut cookies made with sago flour.

Cuisine : Baking  Course : Dessert  Skill Level : Novice
Prep : 35 mins  Cook : 20 mins Ready in : 55 mins  Serves : 100 pieces

INGREDIENTS             

  • Group 1
    • 150gm Tapioca Flour (after fried)
    • 200gm Sago Flour (after fried)
    • 8 Pandan Leaves
  • Group 2
    • 130gm Pure Thick Coconut Cream (Squeeze from 800gm of freshly grated coconut)
    • A pinch of fine Salt
    • 60gm Fine Sugar (part 1)
  • Group 3
    • 60gm Fine Sugar (part 2)
    • 25gm/ 1.5no Egg Yolk
    • * Extra Tapioca Flour for Dusting

DIRECTIONS

  1. Preheat oven at 20 minutes at 165C
  2. Fry Group 1- tapioca flour, sago flour with the pandan leaves  till light & fluffy, about 20 minutes.
  3. Mix Group 2 – coconut milk, sugar (part 1) and salt.
  4. Whisk Group 3 – egg yolks with the sugar (part 2) for 5 minutes.
  5.  Add in the Group 2 Coconut milk into the egg yolk mixture and whisk together till the sugar melt.
  6. Pour in the sifted flours. Knead till a soft dough is obtain.  Cover the dough with a damp cloth.
  7. Roll out 5mm thick & cut out patterns & placed on lined tray.
  8. Add in a small portion of new dough to the remainder drier dough before rolling out.
  9. Use a clipper to pinch patterns. Leave to dry for 15 minutes before baking.
  10. Bake at 160C for about 20 minutes till the cookies are totally dry.  The base should be light brown and the top is white.
  11. Tips:
    • You can use all tapioca flour if sago flour is unavailable.
    • Let the cookies rest before baking ensure the pattern more visible.
    • You can also bake the flour in the oven at 150C for 30 minutes.
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Pâte à Choux (Choux Pastry)

Posted on by editor
12
Jan

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Pâte à Choux (Choux Pastry)

by Charlynn Gwee

Learn to make the perfect Pate A Choux with this simple recipe from Chef Charlynn!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 15 mins  Cook : 15 mins Ready in : 30 mins Serves : 1 serving

INGREDIENTS             

  • 33g Water
  • 33g Milk
  • 33g Butter
  • 3g Sugar
  • 5g Salt
  • 43g Plain Flour
  • 67g Eggs

DIRECTIONS

  1. Bring water, milk, butter, sugar and salt to a boil.
  2. Whisk in plain flour and dry the dough till it pulls away from the sides of the pot.
  3. Transfer mixture to a stand mixer and gradually incorporate eggs.
  4. Transfer mixture to a piping bag.
  5. Pipe mixture and steam bake at 200C for 15 minutes, 150C for 15 minutes.
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