All Time Favour Asian Style Pinna Cotta Gula Malacca- by Fiona Lau

All Time Favour Asian Style Pinna Cotta Gula Malacca - by Fiona lau
Full cream milk 1L
Sugar 50g
Gelatin powder 1tbsp
Syrup of choice ( i using thick Gula melaka Syrup )

1) Pour milk and sugar in a pot. Keep stirring.
2) Add gelatin and keep stirring.
3) When gelatin dissolve, off the flame and set aside to cool slightly before pouring into cups.
4) Drizzle 1-2 tsp of syrup. It will sink to the bottom.
5) Chill the pudding in the fridge for at least 12 hours before serving.

* when pouring into cups, do it at low height or you will end up with a lot of bubbles.

Taro Tapioca Balls - By Katherine Chong

Recipe link : http://piqueyeater.com/taro-tapioca-balls-recipe/

Matcha Sponge Cake (RC) - by June Chan

Using Clabber Girl Double Action Baking to bake RC Poppy Seed Matcha Sponge Cake. Image look nice and texture very spongy.
Ingredients A
200g Whole Eggs (4 Eggs)
12g Cake Emulsifier
90g Caster Sugar
125g Super Fined Flour
1/2 tsp Clabber Girl DABP + 1/4tsp Baking Soda + 5g Imported Matcha Powder

Ingredients B
63ml Water
Ingredients C
35g Melted Butter/Corn Oil

Method:
1. Mix well all Ingredients A until like a paste.
2. Beat everything on high speed for at least 3minutes until ribbon stage. Then fold in Ingredients B and mix until well incorporated. This will be the right constituency for your batter.
3. Add Ingredients C at this stage and mix in the roughly.
4. I am using Cadware Rice Cooker so set at CAKE Function which is 45 minutes.
Note: For Step by step guide : https://www.facebook.com/june.cwk/media_set?set=a.10152618465686812.1073742199.655486811&type=3

Fiona Lau's toink tionk butter cake - by Janice Tong

Just wanna join in the hype of Fiona Lau's toink tionk butter cake using Golden Churn Butter and Chia seed. Perfect cake with a cup of hot tea on a cozy rainy Sun afternoon.

 

recipe link:
http://bakingscorner.blogspot.sg/2014/07/fiona-butter-cake-by-fiona-lau.html?m=0#links

Light Chedder Cheesecake - by Joyce Kwek

Light Chedder Cheesecake -

Ingredients (makes 8x8 square pan)
6 slices of Chedder Cheese
100ml fresh milk
100g unsalted butter
6 egg yolks
6egg whites (preferably cold, place in fridge after separating)
100g caster sugar
100g cake flour
 

• In a heatproof saucepan, place the butter, fresh milk and tear up the chedder chesee slices in.
• Place saucepan over medium low heat and stir gently until all is melted and mixed in together. Set aside for 5 minutes to cool before use.
• Ladle big spoonful of the milk mixture into the egg yolks. Mix well and then add in the rest of the milk mixture in. Stir well.
• Sift in the cake flour into the egg yolk mixture and make sure no lumps.
• Preheat the oven to 155C with a water bath. Grease and line an 8x8 square baking pan.
• In another large mixing bowl, add the egg whites in and beat till foamy. Add in the sugar gradually and beat till stiff peaks.
• Gently fold in 1/3 of the egg whites portion into the cheese mixture. And repeat with the other 2 portions and careful not to deflate it.Pour the batter into the prepared pan and smooth out the surface.
• Bake the cake in the oven for 50 minutes or till the tester comes out clean.
• Let cool for 5 minutes in the pan before removing and let cool completely before slicing.

Milk Pudding - by Samantha Koh

 

Milk Pudding
Full cream milk 1L
Sugar 50g
Gelatin powder 1tbsp
Syrup of choice.

1) Pour milk and sugar in a pot. Keep stirring.
2) Add gelatin and keep stirring.
3) When gelatin dissolve, off the flame and set aside to cool slightly before pouring into cups.
4) Drizzle 1-2 tsp of syrup. It will sink to the bottom.
5) Chill the pudding in the fridge for at least 12 hours before serving.

* when pouring into cups, do it at low height or you will end up with a lot of bubbles.

German cookie - Teo Choong Eng Cindy

Recipe :
227g unsalted butter
250g potato starch
100g plain flour ( I use Top flour )
100g icing sugar

Sift potato starch & flour into a bowl.
Cream butter & icing sugar till light & fluffy.
Fold in sifted flour, knead until combine.
I separate the dough into 3 portion , add in coloring and mix well.
Wrap dough in cling wrap and chill in fridge for 1/2 hr.
Roll dough into ball and bake for 20 mins at 150C.