Choux with Strawberry Cream

Dessert for the day, Strawberry Choux Puff! It is done by Babe and Rapunzel with reference of the recipe given by Snow White. This time we replace the plain flour with self raising flour and added a tbsp of sugar. The texture is a bit light and moist but it taste just like custard puff. Not so bad after filling up with the Strawberry Cream.

Strawberry Cream
1. Whip 1 can nestle cream till creamy.

2. Gradually add in 5 tbsp sugar and beat till sugar dissolved.

3. Add in Strawberry puree into the cream and whipped till well combined.

4. Mixed 2 tsp of gelatin with half cup water.

5. Pour the gelatin into the Strawberry Cream and chill the cream in the fridge.

Choux with Mango Cream

We have this mango cream choux puff for dessert. It is a mouth watering dessert with sweet cream spilling out of the crispy puff, yummy!

Mango Cream
1. Whip 1 can nestle cream till creamy.
2. Gradually add in 6 tbsp sugar and beat till sugar dissolved.
3. Add in Mango puree into the cream and whipped till well combined.
4. Chill the cream in the fridge.


Choux
Ingredients:
20g butter
60ml water
35g plain flour
1 egg

Method:
1. Combined butter with water in a pot and bring to boil.
2. Add in flour and beat over heat till the mixture form a smooth ball.
3. Let it cool a little while and add in the egg.
4. Beat till the mixture becomes glossy.
5. Pipe small amount of choux pastry in 5 cm apart on baking tray.
6. Bake at 170°C for 10 minutes.
7. Cut open the puff and bake for a further 5 minutes till dry.
8. Remove and let it cool.
9. Spoon the mango cream into puff and ready to serve.

Banana Cake

Dessert for the day, Banana Cake. This recipe is easy to follow and the cake is moist and delicious. Try it, banana cake is a healthy way to feed the family and friends.

Ingredients:

125g Butter

120g Sugar

1 Cup Flour

1 Tablespoon Baking Powder

2 Large Eggs

40ml Milk

1 Teaspoon Vanilla Essence

3 Medium Mashed Bananas

1 Extra Banana, for topping

Method:

1. Pre-heat the oven and prepare two 7" x 3.5" paper loaf tray.

2. Cream butter & sugar until light and creamy.

3. Add eggs(one at a time) and beat until well combined.

4. Next stir in milk, mashed bananas & vanilla essence.

5. Then follow by the sifted flour & baking powder.

6. Mix well then pour into the baking tin or paper loaf tray and bake for 30 -40 mins or till golden brown.

Red Ruby

Snow White modified the Red Ruby's recipe by adding mango stripped to have refreshing taste of fruit.

Ingredients:
12 water chestnuts (cubed)
red colouring
tapioca flour
mango (stripped)
1 can sweet corn
sugar syrup
4 pandan leaves
coconut milk

Method:
1. Prepare a bowl of water with red coloring.
2. Soaked the water chestnuts in the red coloring and stir till bright red.
3. Coated the water chestnuts with sugar syrup then rolled on a plate of tapioca flour, shake till pieces become well coated.
4. Boiled the water chestnuts till it floated up and look like rubies, drain and plunge in cold water immediately.
5. In another pot, boiled 4 bowls of water with the pandan leaves. When boiled add in brown sugar and coconut milk.
6. Scope some water chestnuts into bowl, add the mango and sweet corn, finally pour the coconut sweet soup over it and the red ruby is ready to serve.

Breakfast Scones

This is Rapunzel's first attempt of making the scones for our breakfast. This quick breads have a crisp crust with creamy butter flavour. It is a perfect breakfast or dessert to go with tea or coffee.

Ingredients:
300g all-purpose flour
1 tbsp caster sugar
3 tsp baking powder
pinch of salt
100g butter
2 eggs, lightly beaten
170g cream

Method:
1. Preheat oven at 200 °c.
2. Mixed the flour, sugar, baking powder and salt in a bowl till well combined.
3. Rub in butter till it is roughly combined.
4. Pour in the eggs and cream and gently mixed into a dough.
5. Knead the dough on a lightly flour surface and rolled into small oval shape sizes.
6. Place on the baking tray and bake for 15-20 minutes or till golden brown.

Serve warm with butter or jam.

If you like, mixed in dried rosemary or sesame seed or even chocolate chip. Babe love their flaky texture especially the scone with rosemary.

Apple Pie

Home made apple pie by Snow White. It is simple to cook but longer time to prepare.

Cubed 5 green apples and socked in salted water for 10-15min. drained.

Season the apples with; 1 cup of caster sugar, 1 tsp cinnamon, 1 tbsp butter and 1 tbsp corn flour for 1 hour.
Toss fry the apples till seasoning is well coated and put aside to cool it

Rolled out the ready made pie to 3mm thick and trimmed the size of the pie you want. Place the apples filling and wrap up.





Bake the pie under pre-heat oven for 50-60min till the crust turn golden brown and the juice bubble through slits in crust.

Apply a layer of egg over the pie when baked to let it have shinny graze. As we are using the toaster oven, the crust tend to burn easily. Overall it is still very success as it has a bitter sweet taste which leave your taste bud craving for more.

Steam Pandan Cake

We did another steam cake. Instead of using the banana, we added in 1 tbsp of the pandan paste. The colour of cake is delightful and texture is as moist.

Steamed Tapioca with Coconut Cream

Ingredients:
2 medium size tapioca, peeled and cut
250ml coconut milk dilute with 200ml water
3 pandan leaves, tied into a knot
80g sugar

Method:
1) Steam the tapioca till cooked and set aside.
2) Pour coconut milk, sugar and pandan leaves into a pot and bring to boil.
3) Simmer 5 minutes over low heat and add a pinch of salt.
4) Put the tapioca into the coconut milk, stirred till the milk thicken. Serve hot.

Mangomisu

Ingredients:

• 2 bottle yogurt (mango)
• 1/2 cup mango juice
• 2 mangoes (ripe-peel&cubed)
• 10 pcs kuih Balu (cut half)
• 1/2 tsp gelatine (melt in 1/3 cup of hot water)

Method :

1. Blend 1 mango with yogurt. Stir in melted gelatine until well combined and set aside.

2. Lightly dip 1 pc kuih balu with mango juice. Arrange it to the base of the cup.

3. Spoon a layer of mango yogurt on top and a layer of fresh mango.

4. Repeat step 2 and 3 till the cup filled.

5. Put in the fridge to chill for 2 to 3 hours.

6. Decorate with some mango on top if desire.

Bubor Cha Cha

Woo hoo! We have bubor cha cha for dessert today. The yam and potatoes is much softer then the other day as they are boiled longer.

Souffle

Souffle is an fluffy sweet savory, made with egg yolks and beaten egg whites combined with other ingredients.

This is Snow White first attempt on this dessert, she did the blueberry and chocolate souffle based on this recipe.

It is a bit burnt on the top as we used aluminium muffin cup and baked in a mini toaster oven.

When the souffle ready to come out of the oven, it was puffed up and fluffy.

After a few minutes, the souffle fall rather quick just likes a flattened balloon.

The Souffle is best to serve hot or it will be too dense when cold. The texture is likes eating cotton candy, a light dessert which can be eaten immediately after a meal.

Chocolate Mousse

Babe was craving for chocolate mousse since last week. After doing search from the internet for an easy recipe, I managed to whip up this dessert at home without Snow White and Rapunzel help. Yeh!

Ingredients

1 small bowl of semi-sweet chocolate chips

2 tablespoon butter

3 tablespoon sugar

1 teaspoon vanilla essence

1 tablespoon lemon juice

2 teaspoon gelatin dissolve in 1/4 cup warm water

3 eggs separated

1 cup whipping cream

Method

1) Melt the chocolate and butter in a double boiler at low heat.
2) When the chocolate mixtures melted whisked in the egg yolk one at a time till well mixed.
3) Removed the chocolate mixtures from the heat and add in vanilla essence, lemon juice and gelatin.
4) Leave the chocolate mixture to cool at room temperature.
5) Whipped the whipping cream to thick and chilled.
6) Beat the egg whites with pinch of salt till seeing rising foam, add in the sugar and beat till soft peaks form.
7) Fold in the whites slowly inside the cool chocolate mixtures till the whites are well incorporated then fold in the whipped cream.
8) Spoon into the muffin aluminum cup, garnished with roasted almond, raisin or fresh fruit and refrigerated for 4 hours or overnight.

I managed to whip up 10 muffin cups with the above portion of ingredients.

The kids love it and so do I, especially eat with fresh strawberry.

Going to reserve 2 cups for Snow White and Rapunzel and hear their verdict.

Avocado Milkshake

Avocado Milkshake

Ingredients
2 avocados, pulped
200 ml fresh milk
100 ml Palm sugar syrup
Ice shavings
2 tablespoons lemon juice

Method
Blend avocadoes with milk, lemon juice and ice. Pour about 2 tablespoons palm sugar syrup into a tall glass. Pour avocado blend into the tall glass and serve with long spoon.

Onde Onde

Onde Onde

Surprise!!!! today we have a dessert prepared by Babe..Onde Onde!! with the help from Lady D, it came out very good..good job Babe:-)

Bubor Terigu With Sago

BUBOR TERIGU WITH SAGO

Today our dessert bubor terigu (malay word) also called as a wheat in a sweet savoury. Delicious and creamy with coconut milk, it makes a complete meal for Rapunzel today. Snow White got a very good talent in cooking dessert for us, thumb up for her. If you like to try, then just grap a half bowl of wheat (soaked for 1 hour), Sago 3 tablespoon (to be boiled earlier till floated and dished out), 100ml coconut milk (you may add more coconut if you like creamier) 700ml of water , gula melaka (add to your own taste of sweetness) and a pinch of salt, pandan leave. Washed the wheat and bring to boil with pandan leave, when the wheat soften add gula melaka till dissolve. Lastly add coconut milk and salt and cooked sago, boil a little while and ready to serve.

Bubor Cha Cha

We do cha cha today! Ha, not referring to the dance. It is a Malay nyonya dessert, sweet soup with yam and sweet potato cubes boiled together in coconut milk. Not sure of it correct name, Borbor, Bubur or Bobo....anyway Rapunzel said it is Bubor so let just stick to Bubor Cha Cha.

Steam the cubed yam and sweet potato till soft. Put the ready packed tapioca cubes (can be find in most supermarket) in boiling water, when all the cubes floated up, dish up and rinse under cold water. Boiled a pot of water with 4 tablespoon of sugar and 3 pandan leaves, when the sugar dissolved add in the steamed yam, sweet potato and tapioca cubes. Add in 100ml coconut milk and mixed well. When cooked, add in a pinch of salt and off the fire. Bubor Cha Cha is ready to serve.