Condensed Milk Cheese Cake

It has been a while since I last updated the blog, time to start recording down all the recipes that I think is good and worth keeping.

To start with, today I just baked condensed milk cheese cake.

The big boss bought and open up the condensed milk, so got to make something with it before it spoil. And since Philly cheese is on sale, $2 per block from Woolies, hence google turn up with condensed milk cheese cake.

Ingredients:

• 5 yolks
• 1 egg
• 84g cake flour - sieved
• 84g condensed milk
• 200g cream cheese
• 58g canola oil
• Pinch of salt
• 4tsp lemon juice

• 5 egg whites
• 75g castor sugar
• 1tsp lemon juice

Method:
*Note: I had used the 24cm push up round cake pan.. lined inside with paper, bottom and side. Then wrapped the outer bottom with 3 layers of aluminium foil to prevent the water from the water bath from getting in.

1. Melt cream cheese  by double boiling over stove.  Once melted,  whisk lightly to a smooth consistency.  Set aside.
2. Sieved flour, then add in salt, stir well and set. 
3. Mix yolks, 1 egg and condensed milk until well combined and set aside.
4. Heat oil over stove or microwave on high for 10seconds. Once done, drizzle over sieved flour and quickly mix to a smooth paste.  Set aside.
5. Pour the yolk mixture into the cream cheese, mix well. Then add into the flour mixture, mix well. Next add in 4tsp lemon juice, whisk until well combined.  Set aside.
6. Pre-heat the oven at 170c. Prepare the outer tin for the water bath, boil roughly 1.5l water
7. Beat egg whites until foamy, add in 1tsp lemon juice, then add sugar in 3 batches.  Continue beating until attain firm peak.
8. Fold in meringue to the yolk mixture in 3 batches.  Be sure to fold till you don't see any streaks of meringue.
9. Pour in batter to baking tin, tap few times on table top to release air bubbles.
10. Place the baking tin on the outer tin, fill up the outer tin with the boiling water.
11. Send to bake by waterbath method. 170C for 20min, then 160C for another 45min (adjust according to your oven temperature. I had reduce temp to 140c for the last 10mins to avoid the top from over browning.
12. Once done, invert to cool for 5min and remove mould.  Then revert back upright to cool completely.

Milo Nutella Cake

Last Friday was my princess no 2's birthday and I decided to bake a cake with all her favourite stuff on it, Milo and chocolate as per her request. And this time, I used the air fryer to bake it. It cuts the baking time a lot lesser and I made a small cake so that we can finish it up within the day or next.

I had also used up the home made nutella.

The decorations are edible and made by my neighbour. I just need to arrange and stuffed it on the cake top.

The inside is so moist still with a little lava.

Ingredients:

• 60g butter (soften)
• 99g plain flour
• 1g baking powder
• 2 eggs
• 60g sugar
• 50g milo
• 50g nutella
• 10g milk

Steps:

1. Line the baking tray with paper.
2. Put all ingredients in the mixing bowl and mix on medium speed till all well mixed.
3. Pour the ingredients in the baking tray and give it a shake to remove any air bubbles.
4. Preheat the air fryer for 4mins at 180c.
5. Then place the baking tray in the air fryer and bake for 20mins at 160c.
6. Take it out to cool before removing from the tray. The cake will rise with a dome after baking and subside once cool down.
7. Decorate with your favourite topping or cream or chocolate ganache.

Chocolate Lava Cake

Had been wanting to bake this chocolate lava cake for quite sometime but just too lazy and then when I'm in the mood, then I realised that the air fryer is in the dishwasher.

Finally, yesterday the MKR contestants bake this for their dessert and ok, I'm making it today.

Do note, I spent less than 20mins for the entire thing (taking out ingredients to the point of popping them into the mouth).

Ingredients

• 100g dark chocolate
• 100g butter
• 50g castor sugar (can reduce if you don't like it that sweet though this is just right I think)
• 19g plain flour
• 1g baking powder
• 2 eggs

Steps:

1. Place the chocolate and butter in microwave safe bowl and melt them in the microwave on medium temp for bout 1.5mins
2. While the butter is melting, whisk the eggs and castor sugar till it is pale and frothy.
3. Stir the chocolate and butter till it is even and add in to the egg mixture. Then sift in the flour and baking powder.
4. Gently mix the mixture with a spatula till mixture is even and the flour is well mix.
5. Preheat the air fryer for 2mins at 180c
6. Grease the ramekin with butter. Pour the mixture to the ramekin till is it 3/4 full.
7. Bake at 180c for 8mins.

* Note: I have not tested it on the oven and hence no idea how long time it is required but I suspect it may need maybe a min more.

Look at the lava that's oozing out

Lor Bak Gou (Turnip Cake)

I was rather amazed that I had made this like so many times but had never blog the recipe down. Well, here it is just in case I need to hunt for it again one of these days.

Ingredients:

• 500g turnip (julienne with my magi mix)
• 300g rice flour
• 50g corn starch
• 2.5 cups water (inclusive of those reserved water)
• 2 pcs of lap cheong or chinese sausages (cut to either small cube or slices)
• 6pcs of dried mushroom (hydrate and cut to small cubes - reserve the water)
• 4pcs of dried scallop (soaked in water and then shred it - reserve the water)
• 60g dried shrimps (soaked in water and lightly chopped - throw away the water)
• 2pcs of shallots, finely slices
• 6 cloves garlic, finely chopped
• 2tbsp oil
• 1/2 tsp salt (for marinade)
• 1/2tsp sugar (for marinade)
• 1/2tsp wine (for marinade)
• 1tbsp soy sauce
• 1/2tsp white pepper
• 1tbsp oil

Method:

1. Marinade the lap cheong, mushroom, dried scallops and dried shrimps with the marinate ingredients.
2. In a mixing bowl, mix the rice flour, corn starch, water, soy sauce, white pepper and 1tbsp of oil.
3. Heat up the 2tbsp of oil and saute the items from step one for about 2-3mins. 
4. Next add in shallots and saute for another 2-3mins before adding in the garlic.
5. Now add in the radish and stir fry it till it is mix evenly with all the other ingredients.
6. Lower down the fire and pour in the liquid mixture and quickly stir it around. Once evenly coated, turn off the fire.
7. Prepare the water to steam the cake. While the water is boiling, scoop the creamy mixture on a greased pan.
8. Steam for about 20mins on high.
9. After it is done, leave it to cool before slicing or serving otherwise it will be sticky.

Put Chai Kou - Red Bean Steamed Rice Cake

I had been wanting to make this steamed rice cake for a while but the other day when I wanted to make, I was out of rice flour and I spent half a day trying to make my own rice flour that totally spoiled the entire dish.

Finally this time, with the right proper ingredients, it is good and yummy.

This is with the red bean paste that I blended for the mooncake

Wondering how it taste with strawberry jam, yum yum too...

Ingredients:

*Just for the cake itself

• 40g rice flour (A)
• 13 wheat starch (A)
• 55ml water (A)
• 35g sugar (B)
• 115ml water (B)

Method:

1. Mixed all ingredients for A till smooth (preferably use a whisk).
2. Heat up ingredients B in the double boiler to melt the sugar. Once all sugar dissolved, remove from heat.
3. Leave the water to boil.
4. Slowly add in item B to the A mixture and stir till even.
5. Greased the mould (I uses 4 ramekins, or u can use teacups).
6. Pour the mixture into the ramekins or teacups and put it into the boiler and steam for 15-17mins.
7. Turn off the fire and leave the cake to cool down.
8. Remove from the mould and served with some red bean paste. 

* If you dont want to serve it separately, u can just scoop some red bean (cooked till very soft) into the mixture prior to steaming.

Cranberry cheese cake

Another version of the cranberry cake, with cheese to make it fluffier, yummier and tastier... kekeke

Ingredients:

• 90g sugar
• 100g butter
• 35g cream cheese
• 250g self raising flour
• 125ml milk
• 2 medium size egg
• a teaspoon of vanilla essence
• a big bunch of dried cranberries

Method:

1. Preheat oven at 180C.
2. Cream sugar, butter and cream cheese.
3. Add in the milk, vanilla essence and egg little by little while mixing.
4. Add in the flour little by little and fold in the mixture.
5. Stir in the dried cranberries.
6. Scooped in the cake tray or cups and bake for 20mins at 180C.

Kai Tan Kou (Egg Cake, no oil)

During the last month in KL, the girl was at my mom's house and I just found out that the girl likes kai tan kou, so I decided to hunt for the recipe to make it. What more now with the new toy, it makes baking even easier.

The only setback I noticed so far (only used it twice), there is no speed, either auto or pulse...

Anyway, here is the little teddy cake saying hi!

Ingredients
1 large egg
30gm sugar
¼ tsp vanilla extract

30gm plain flour
1/8 tsp baking powder













Ingredients:
2 large eggs
50g brown sugar
1/2tsp vanilla extract
50g flour
1.4tsp baking powder

* Need to increase the amount coz I notice this only make 5 of my teddy... so little.

Method
1. Place a greased kuih balu mould into a preheated 200C oven.

2. Whisk egg for bout 1min until light, pale and frothy.

3. Add sugar and vanilla extract and beat until thick and creamy.

4. In another bowl, sift together the flour and baking powder. Slowly add in the flour mixture little by little and each add, pulse the mixture a little

5. Scoop batter into the heated greased mould. Fill to the top of the mould.

6. Bake at 200C for 8 minutes or until the top is golden brown. The time and temperature depends on your oven. So, need to do a little test and trial or know your oven well.

7. Remove kuih bahlu from mould with the aid of a skewer and leave to cool on a wire rack. Continue with the the rest of the batter (step 5-7).

8. Store in an airtight container.

Moist Chocolate Cake without Egg and Butter

Ingredients:

Dry Ingredients:

• All purpose flour - 1 and 1/2 cups (200 gms)
• Cocoa powder - 3 tbsp
• Baking soda - 1 tsp
• Baking powder - 1/8 tsp (optional)
• Salt - 1/4 tsp
• Granulated Sugar - 3/4 cup (165 gms) [Increase it to 1 cup if you dont use choco chips]
• Chocolate Chips - 2 tbsp

Wet Ingredients

• Water - 1 cup (250 ml)
• Vanilla essence - 1/2 tbsp
• Lemon juice / White Vinegar - 1 tbsp (I used lemon juice)
• Oil - 1/4 cup (60 ml)

Steps:

1. Take water in a mixing bowl, add vanilla essence, sugar, lemon juice and oil. Mix well till sugar completely dissolves . Keep aside.Now take flour, baking soda, baking powder and coco powder and sift together twice atleast to make sure the flour, soda and baking powder and coco powder is evenly spread out.Then slowly add the the sifted flour mixture to the wet ingredients mixture may be in 2 parts.
2. Gently mix in one direction, break the lumps forming...gently mix it.The batter is runny like you see in the pic.Fold in choco chips and give a quick stir. Preheat oven to 180 deg C for 10mins.Grease the pan with butter, sprinkle maida tap it so that it spreads on all sides.
3. Pour the batter into the cake pan. Bake it at 180 deg C for 35-40mins check with a fork if a fork inserted comes out clean

Pumpkin Muffin

Last weekend when I was at my mom's place, I saw her bought a big pumpkin and asked her for a slice of it. After some googling, I found this nice steamed pumpkin muffin recipe and thought of giving it a try. Due to preference of taste, there are some modification to the recipe.

Make: roughly 8 normal cupcakes mould size

Ingredients:
125g pumpkin (I'm not sure how much I used coz I didnt weight mine)
1 egg (large) – i think mine not big enough
85g castor sugar, I reduced mine to 65g
½ tsp salt
100g thick coconut milk (canned or fresh) – I used normal cream instead and add bout 10g of milk
30g salad oil (I used extra virgin olive oil)
200g cake flour (which is roughly 185g flour with 15g of corn flour)
1.5 tsp double acting baking powder 

Methods:

1. Mix cake flour and baking powder together. Sieve and set aside.
2. De-skin pumpkin, cut into small cubes, steam and mash with a fork. Set aside.
3. Preheat steamer – Fill a cooking pot/ wok with water and bring water to a boil. Place a steaming rack (it’s optional).  For half the portion, I actually try steaming them in the oven to test the different and I think it is better tasting.
4. In a mixing bowl, beat egg until foamy with a hand whisk.
5. Add in sugar and salt. Continue beating until well combined and the sugar and salt are dissolved.
6. Add in cream, milk, oil and pumpkin in sequence. Mix until well combined for each addition.
7. Make a well in the middle of the flour mixture from step (2). Pour the wet mixture from step (6) into it in 2-3 batches. Use a spatula to fold in the wet mixture until blended and no traces of flour.
8. Spoon the batter into the lined pudding moulds until 80% full.
9. Steam on high heat for about 15 minutes.
10. Once it’s done, remove the pudding moulds from the cooking pot/ wok and transfer to a cooling rack.
11. Best to serve warm.

Hokkaido Chiffon

I had gotten the recipe from: http://yummykoh.blogspot.com/2012/05/hokkaido-chiffon-cupcakes.html with a little modification. Since no one likes the cream, we do without it... :D

Ingredients:

4 Yolks
70g Sugar (reduced to 65g)
1 tsp of Vanilla Essence
80ml Fresh Milk
60ml Corn oil (I used Olive oil)
135g Cake Flour
4g Baking powder
6 Whites
50g sugar (reduced to 40g)

Steps:

1. Preheat oven at 100 degree celcius.
2. Arrange paper liners on baking tray
3. Hand whisk yolks with sugar until pale in colour.
4. Add drops of vanilla essence
5. Add in Milk, follow by oil, manually whisk till combined.
6. Sieve in Cake flour and baking powder (this I had presieved and stir well). Stir till well-mixed.
7. Whisk whites till foamy, add sugar. Whisk till medium peak.
8. Take 1/3 whites fold in with yolk mixture.
9. follow by folding in the rest of white
10. scope batter into pre-arranged paper cups about 80% filled.

Baking time: 20-25 minutes, bake at 180 degree celcius for the first 15mins and reduced to 150 degrees for another 5mins and then reduce to 100 degree celcius for another 5mins. Leave the cakes in the oven for about 2-3mins before removing to cool it down (this is my modification that I notice the cakes do not shrink).

Note from the original blog: This cake will shrink after cooled. However, do not overfilled up the liners as batter will over flow. Since I uses paper cups instead of any cupcake liners or the hokkaido chiffon liners, that is the reason I adjusted the temperature that way to ensure the whole cake cooks properly and it renders good result, no shrinking.. :D

Carrot Cupcakes

Using the same recipe for Sweet potato recipe: http://myfoodies.blogspot.com/2012/07/sweet-potato-cupcakes.html, I switched the sweet potato with 2 cups of shredded carrot.

Sweet Potato Cupcakes

Ingredients:

• 110g sugar
• 120g flour
• 50g sweet potato (steamed and blend with 10g butter)
• 110g butter
• 3 eggs
• 1/2 tsp baking powder and 1/2 tsp bicarbonate soda
• 1 tsp vanilla essence
• 2tbsp milk

Methods:

1. Cream butter and sugar. Make sure butter is soft so you spend less time creaming it. Once this mixture becomes fluffy and pale yellow, add in eggs, one at a time. 
2. Add in the sweet potato mixture and continue beating.
3. Mix well. Then add vanilla essence. 
4. Add in half the flour (sieve with baking powder and bicarbonate soday first). Then add some milk. Put in remaining flour and milk and mix on medium speed till all combined.
5. Fill cup cake casings about 3/4 with batter each. The batter will be enough for 12 casings.
   Bake in a 160 degree Centigrade oven for 15 to 20 minutes or until a skewer poked into the cake comes out clean. (Pre-heat oven for 20 minutes before you start mixing your cake batter).
   
   These cakes are rather dry, though yummy still.
    

Hokkaido Chiffon

I'm now in the midst of trying to clear off all the food stock in the fridge and hence, had been baking quite often lately (clearing off all the flour), doubt the apartment in KL comes with oven for me to bake.

This time, instead of Hokkaido Bread, since I'm out of bread flour, I manage to get a recipe to help clear out the low protein flour that I have. The recipe is from http://jeroxie.com/addiction/10-2010-hokkaido-chiffon

This is when it is in the oven, raised all beautifully. As per the recipe, it should sink after that which it did just 2mins right out from the oven. It is soft and fluffy.

Then this is how it looks like after I pump in the cream and some extra at the top. I think it taste good by itself without the cream. So, if I'm gonna make again, will just omit the cream portion though it taste good but not with the cake.

Butter Cheese Cake

Just bought a new mould yesterday, hoping to bake some bear shaped cake for Sophie as she likes bear a lot. But I dont want those pure butter cake coz she dont like it. Took the recipe online and modified to my own liking.

Here is the recipe:

Ingredients:

• 220 gm butter (original recipe asked for 250g, but without cheese and chocolate)
• 40g cream cheese
• 10g of chopped cooking chocolate
• 180 gm castor sugar (original recipe asked for 230g)
• 4 eggs
• 250 self-raising flour (no self raising flour, so got to make on my own with baking powder & salt)
• 2 tsp vanilla essence
• about 6 tbsp UHT milk

Heat oven to 180 deg C. Line cake tin, size about 8 inches in diameter. In a mixer, beat butter, cheese, chocolate and sugar till white and fluffy. Add in eggs one at a time, alternating with flour. Add vanilla essence to milk and mix in. Check the consistency of the batter. It should be of dropping consistency. If it stands peaking and hard, add more milk. Pour into baking tin and bake for about 50 mins.

Here is the outcome (of course some are in cup cakes form and those cupcakes come out flat.. so that will be good for edible image on top.. hehehehe..)

Potato Rice Cake

Sophie is such a fussy gal, she needs lots of variation to her food and they need to taste nice (to her standard of course). She has not been taking porridge for a while coz she refuse to eat them. So I had been giving her ABC rice or some time mashed potato, home made burger patties, etc...

Last week, I made potato rice cake for her... no fix measurement for the ingredients, all based on estimate and just dump in:

- a handful of steam potato
- 1 tablespoon of chopped carrot
- 1 tablespoon of chopped spring onions
- a handful of cooked rice
- 1 tablespoon of onions
- 1 tablespoon of minced pork
- 1 tablespoon of flour
- pinch of corn flour
- olive oil for frying

Mixed everything together in a blender. Heat up the pan with olive oil. Scooped with spoon, place it on the pan, press it down and once one side is cooked (after bout half a min), flip over. Ready to serve....

Banana Pistachio Cheese Cake

Hubby had been making noise that he wants cheese cake... so tried making one today. Still cant make a proper base, though this is better than the previous one I attempted with my mom...

Added pistachio as substitute for candy bars and added banana to add flavor... taste kinda ok, except the cheese is insufficient. Will top up on the next attempt.

Cup Cakes

Finally got back my blender today, so get to make cupcake that I had wanted to make a while back... chocolate chip cup cakes.... only tested the small one, crispy at the top...

Pistachio Cake

Saw in the Asian Food Channel, Sugar, Pistachio Cream Cake. But since I dont like cream stuff, I decided to change the recipe a little to make a normal cake. To make it better, I bake this using the bread maker instead of normal oven...

• 1.5 cups of grounded pistachio
• 2 tablespoon of sugar (original recipe is 1 cup)
• 4 egg yolks
• 1 cup of flour
• 1 egg white
• 1 teaspoon of salt (shud reduce coz too salty)
• 1/2 cup of milk
• 4/5 of a butter

Throw everything in the bread maker, process like normal bread... and voila, done. Taste kinda nice.... but would be better if the pistachio is less fine.

Failed Mini Cheese Cake

It does not looks nice, and there is some crack especially at the top, but it taste not bad. Had prepared this actually for hubby's birthday...

I made total four mini cheese cake with the below recipe.

• 120g Philadelphia cheese
• 2 tablespoon of brown sugar
• 6 pieces of McVities biscuit, crunched to coarse powder
• 4 tablespoon of melted butter
• 4 pieces of mini mould aluminium foil

Steps:

1. Mix the biscuit with butter. Separate it to four portion.
2. Based the aluminium foil with the biscuit. Make sure it is pressed it hard so that the biscuit remain together.
3. Bake it for 5mins at 180 degree celcius.
4. Blend the sugar and cheese till smooth.
5. Spread it on top of the biscuit.
6. Leave it to cool in the fridge.

Banana Cupcake

This recipe can make 12 cupcakes only. If you count, four is missing coz its already in our tummy.... hehehe

• 1 cup flour


• 2tsp baking powder


• 1/4 salt


• 1/4 baking soda


• 125g butter (soften)


• 2 tbsp of sugar


• 1 egg (big) or 2 if small


• 1 pc of big banana or 3 pieces of small one

1. Preheat the oven to 400 degree.


2. Beat the egg, salt, baking soda, baking powder, sugar and butter to even.


3. Add in flour and mix till all flour is dissolved.


4. Put in half the mixture to all the cups.


5. Mashed the banana and put in a teaspoon on all the cups.


6. Top up with the other half of the mixture.


7. Bake it and check after 10 mins

Banana Cupcake @ Group Recipes