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.

Taiwanese Dessert - Sweet Potato Cubes

I had been wanting to try to make the sweet potato cubes or the taro cubes for some time but just not sure why I didn't get into it. But recently, looking the tapioca starch and also the soy milk that I had for a while, I thought why not? Instead of letting those stuff rot, let's try make taiwanese style dessert.

And someone's post in FB just came the right time to inspire me with this dessert.

Ingredients (I made 4 small bowls of these):

• 700ml soy milk (unsweetened)
• 25g sugar
• 10g gelatin
• 100g sweet potato sliced as thinly and small piece as possible
• 45g tapioca starch/flour
• a pinch of salt
• 1/2 tbsp of sugar
• a pot of water to boil the cubes
• 4 tablespoon of cooked and lightly mashed red beans
• 8pcs of grapes
• 8 pieces of mango slices

Methods:

1. Steam the sweet potato for about 5-10mins depending on the size you have cut it. To test if ready, just use a fork to try mash it and if it works, it is ready.
2. Premix the tapioca starch, salt and sugar (1/2tbsp) while steaming the sweet potato.
3. Once the sweet potato is ready and hot, pour it into the dry mixture and mix till even. You can use the fork or your hand to mashed the sweet potato.
4. Shaped it to desire shape. I make them squarish. If the dough is too mushy, add a little more of the flour. Set aside.
5. Heat up the soy milk and add in the sugar (25g), stirring to dissolve it. Once dissolve, remove from heat and let it cool for a while. Slowly stir in the gelatine. Pour to the bowl/container you will like to use. Leave it in the fridge to set.
6. Boil a pot of water and add in the Sweet potato cubes. It should take bout 3-4mins to boil and turn off the fire.
7. Take out the soy jelly that is setting in the fridge (bout 10mins) and it should be semi set.
8. Arranged the sweet potato cubes and the other ingredients on it. Leave it back in the fridge.
9. It should be ready to serve after about 30mins in the fridge.

Halo Cafe 2nd Visit

Went to Halo Cafe again yesterday for yum cha session with friends. Ordered mango float, strawberry shake, orange shake and cornflake chicken with wasabi mayonnaise.