Saturday, May 30, 2015

Sago Gula Melaka

I am sure many of you are are already familiar with this dessert. You may have eaten it many many times, it's such a popular dessert that have made existed thru the generations. Despite its popularity,  i cant believe myself that i'm only eating this the first time! I do believe that i hv seen it in some cafes serving it too but never thought of ordering it or making it myself till weeks ago, when i saw Alan posted his sago gula melaka. I really should be making this, i thought , i really least try this famous and common dessert, for goodness sake.

Such an easy recipe,i am sure many of you have your own ways of preparing this delicious dessert. Infact so easy that Alan said it's not a recipe at all...haha...This dessert is to be eaten chilled so if you are a first timer like me, you may prepare to cook the sago in the morning to enjoy it in the evening or cook everything in the evening, leave them overnight in the fridge and spoon over the syrup and coconut milk upon serving the next day. Enjoy enjoy!!

Recipe ( from travelling foodies )
250gm sago pearls ( i used 200gm),
200gm gula melaka( palm sugar ), chopped into pieces
100gm water, for cooking gula melaka
150gm coconut cream or thick coconut milk ( take the top portion after the milk has been settled )
1/8 tsp salt
3-4 pandan leaves, cleaned and tied to a bundle

To cook gula melaka syrup :
In a saucepan, put all the gula melaka , 100gm water and pandan leaves. Let it boil to melt all the gula melaka. Lower down to heat and let it simmer for about 5-10mins. Turn off heat and pour the gula melaka syrup into a small bowl. Let it cool before storing in the fridge

For coconut milk :
Pour the coconut cream together with the salt in a small saucepan or a little pot and heat it up gently.
Do not bring to a boil, just heat up till small bubbles form around the perimeter of the pan or pot. Remove and let it cool before store in the fridge.

To cook the sagos
Need not soak the sagos. You can give it a quick rinse if you want but i did not. Prepare a pot of boiling water sufficient to cover all the sagos. When the water is boiling, put in all the sagos and cook at medium heat until all the sago turns translucent. This may take about 15-20 mins. Keep stirring so that the sagos dont stick together or stick to the pot. When they are done, pour it over a fine sieve and drain away excess water.
Wet the inside of the moulds to help unmoulding easier later.  Ladle the cooked sago pearls into the prepared moulds and using the back of the spoon, press down the sago pearls to ensure the filling is tight and filled up. Leave to cool before storing in the fridge for several hours, till they are cold and firm. Or fridge it overnight.

To serve, use a toothpick or a bamboo skewer to go around the perimeter of the mould and unmould it into the serving bowl.  It will come off easily. Pour over a generous amount of gula melaka syrup and coconut cream. Serve immediately.

I am sharing this post with Best Recipes For Everyone May 2015 ( My Favourite Dessert ) organised by Fion of XuanHom's Mom Kitchen Diary hosted by Aunty Young

Thursday, May 21, 2015

Nigella's Mum In Law Madeira Cake

This madeira recipe comes from Nigella Lawson's mum in law and Nigella claims that it's the best version she had tried. I cant argue on that cos i have never made another madeira cake yet but everyone at home here said it's good. The cake was polished off within a day!.. or maybe everyone was hungry on that particular day!

According to Wikipedia, madeira cake is a sponge cake in English cookery, traditionally flavoured with lemon but let's not get confused with the term sponge cake with our usual sponge cakes here back home. Infact this is more like a pound cake with tender crumbs , golden and comes with a crispy top which gives the cake a bit of 'character' . I'm pleased with the cake, a good plain cake, it's easy to make and no stress!

So on a day when you have bugs biting your hands to bake, why not try out this , perhaps bake for your mother in law..and if you are really lazy, just bring the recipe over and ask your mother in law to bake one for you :)

Ingredients ( from How to be a Domestic Goddess, Nigella Lawson )
in a 9x5 inch loaf pan
225gm softened butter
170gm sugar, plus extra for sprinkling
grated zest and juice from 1 lemon
3 large eggs
166gm self raising flour
62g plain flour

Preheat oven to 177C and line the loaf pan with baking paper. Using the paddle attachment on your mixer on medium speed,  cream the butter and sugar until light, then add in the lemon zest. Add the eggs one at a time with a tablespoon of the flour for each. Then lower the speed and mix in the rest of the flour and lemon juice and mix till well incorporated.

Pour batter into the loaf pan. Sprinkle about 2 tablespoons of sugar across the cake and bake for 1 hour or until the cake tester comes out clean. Transfer to a wire rack and let cool in the pan before unmoulding the cake.

JoyceZoe  and myself are baking this same madeira recipe for our bake along, hop over and have a look!

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Tuesday, May 19, 2015

Homemade Mango Frozen Yogurt

I ran thru the internet to see how others make yogurt at home and was excited to see how easy with just a few simple steps that we can enjoy homemade frozen yogurt. I had a few mangoes at home brought back the day before, eaten one and it was very sweet so i thought it would be nice to try a mango flavoured frozen yogurt.

I have made this using a blender and i would like to try using a food processor and add sugar next time to see if it will produce a more smoother texture cos i read somewhere that the sugar thing will help to produce a more creamier and smoother during the freezing process but at this time , I only want to stick with just greek yogurt alone, no milk or cream, experimenting more like. The blending process just takes few minutes and after that, pour it into the ice cream maker bowl that has been freezed overnight, let it churn and freeze. That's it, a less-guilt frozen dessert :))


2 chilled ripe mangoes, peeled and cut into chunks ( mine total abt 500gms)
1 cup greek yogurt
1tbsp maple syrup

Put half of the amount of mangos and half of the yogurt into a blender and blend. Add in the rest of the mangoes and yogurt and blend well.  Taste and add maple syrup or other sweeteners and adjust accordingly. Transfer to the ice cream maker machine and process according to manufacturer's instructions. Freeze the yogurt until it hardens.

Sharing this post with Litle Thumbs Up event( May 2015 : Yogurt ) organised by Zoe Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Cheryl of Baking Tai Tai

and also Best Recipes for Everyone ( May2015 : My Fav Dessert) organised by Fion of XuanHom's Mom and hosted by Aunty Young

Saturday, May 9, 2015

Coffee Marbled Cheesecake

I have the intention of making this cheesecake for a friend's birthday. So i tried out last week for myself, making sure of my correct oven temperature to well bake it and also because i wanted to make it a round cake as the original recipe was in a loaf form. I dont bake a lot of cheesecakes so just to be safe, i tested out myself first. 

I followed the recipe quite closely with a change in the cake base from oreo to digestive biscuits and i hv also used greek yogurt to replace sour cream. You can also use a 9inch by 6 inch pan, fully lined with foil paper . It is my first time making a coffee cheesecake,  i cant even remember if i hv eaten a coffee cheesecake before but i adore this version of a coffee cheesecake.

Ingredients ( from Table for 2..or more ) with minor changes
made in a 7 inch springform pan

120gm digestive biscuits
60gm melted butter
250gm cream cheese, at room temperature
125gm sugar
1tbsp cake flour
100gm greek yogurt
100gm whipping cream
2 large eggs ( size A )
1.5tbsp instant coffee mixed with 1 tbsp boiling water
1 tbsp cocoa powder mixed with 1 tbsp boiling water
1/2 tsp cornstarch

Prepare a kettle of boiling water. Grease the base and sides of the pan. Crush the digestive biscuits until fine and mix in the melted butter until well blended. Press that into the base of the pan. To level it evenly, you can use the back of the spoon. Wrap the outside of the tin with 2 layers of aluminium foil , put it in the freezer and proceed to make the filling. Preheat the oven at 150C ( mine at 155C) top bottom heat only, no fan. 

In the bowl on an electric mixer using paddle attachment, beat the cream cheese and sugar until creamy. Put in that 1 tbsp of flour and beat till smooth. Add in the greek yogurt together with the whipping cream and beat till well combined.  Scrape the sides of the bowl if necessary. Add in the eggs and beat till smooth. Add in the coffee mixture and mix till well blended.

Mix dissolved cocoa powder with cornstarch. Spoon 3 tbsp of the coffee cheese batter and mix with the cocoa powder mixture until smooth. Remove the pan from the freezer and pour the cheese batter into pan. Drop dots of cocoa mixture into the coffee cheese mixture and using a knife or test skewer, make swirls . Put the pan in another larger pan and position it in the lower rack of the oven . Pour in the boiling water into the larger pan, almost half way up the cake pan.

Bake the cheesecake for an hour. Turn off the heat, slowly remove the tray with water and let the cake cool in the oven for another one hour with door ajar. After one hour, remove from oven and let cool completely before chilling in the fridge. 

So here's another cheesecake post linked to the Bake Along 4th Annivesary Theme

Linking this to Little Thumbs Up event ( May: Yogurt ) organised by Zoe of  Bake for Happy Kids and Doreen  of My Little Favorite DIY hosted by Cheryl of Baking Tai Tai

and also Best Recipes for Everyone May2015 ( My Favourite Dessert ) organised by Fion of Xuanhom's Mom, cohosted by Aunty Young

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Thursday, May 7, 2015

Mini Blueberry Cheesecakes

A blogger friend was telling me that it's amazing that our Bake Along event has been running for 4 years now, it's a long period! Yes, 4 years is indeed a very long period for me too. I guess myself, Joyce and Zoe are simple people...maybe.....well, we dont really have major issues with each other, just at times different views on something but that's not really an issue as far as i'm concerned.  As you can see, i hv been blogging much lesser now and i must say that this bake along event has been keeping my blog at least not dead yet. Here, i would like to thank Joyce and Zoe for co hosting the event together, for baking along with me and especially to Joyce, very patient lady. Let me tell you something.  Joyce is the one who normally fixes the date for each of our bake along post. Me and Zoe will keep changing the dates that she fixed. Actually im not that bad, just 2 or 3 times, Zoe is the worst!...and one occasion if i remember correctly, we fixed and we changed and then changed again but joyce will politely tell us, okay, no problem, etc.If i were Joyce, i will probably say " halo! can you all decide properly?you think i'm very free ah? :D

Also i would like to thank those of you who have been baking along with us, greatly appreciated. Here's a simple and yet delicious cheesecake adapted from AnnCoo Journal. You can of course use any topping as you wish. I am sure you will like it too.

Ingredients ( adapted from Anncoo Journal )
makes 6 or 7
250gm cream cheese, room temperature
65gm diary whipping cream
55gm caster sugar
2 large eggs plus 1 egg yolk
1tsp lemon zest
1tsp lemon juice
1tsp vanilla extract ( omitted )
2tbsp plain flour
Blueberry pie filling

Preheat oven to 160C and line muffin pan with 6 paper cases. Beat cream cheese and sugar at low speed. Gradually add in whipping cream and beat the cream cheese mixture at medium speed till smooth and creamy. Add lemon zest, juice and vanilla if using, mix well. Add eggs, one at a time, beating well after each addition . Beat until everything just well combined and lastlya dd 2 tbsp of plain flour into it and mix well.

Divide cream cheese mixture evenly among all the paper cases.. Bake in water bath for 20 mins or until just set. Remove from oven and let cool completely. Spoon the blueberry filling on top of the cheesecake and chill in the fridge for at least 2 hours. Decorate as desired.

Also linkin this post to Best Recipes for Everyone May2015 ( My Favourite Dessert ) organised by Fion of XuanHom's Mum , cohosted by Aunty Young

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