Split Mung Bean Sweet Soup (绿豆爽）Tau Suan

Me and tubby have been missing this dessert so much. It's very difficult to find this dessert here in KL. So, I decided to learn this recipe from ah mm. It's a thick starchy mung bean sweet soup, usually served with chinese breadstick/youtiao. Split mung bean is green bean without the skin. This recipe is very easy but it can be tricky as well especially when it comes to the choice of starch to use. Ideally the starch should either be water chestnut starch or sweet potato starch. However, potato starch and wheat starch can be used as well. Other starches, such as, corn flour and tapioca flour can also be used, however, it will turn watery once the dessert is cooled down after few hours.

Babur Cha Cha

Ah mm's bubur cha cha recipe

Lemon-Poppy seeds muffin

Poppy seeds are usually customary in flavoured bread, cakes, rolls and cookies. They are essentially the oilseed derived from the poppy plant, however, these seeds do not contain the narcotic properties as the opium poppy, though the plant contains alkaloids like morphine, the ripe seeds used for bakery or culinary contain only traces which does not cause any form of addiction.

They give the following benefits:

1) They are effective in quenching thirst, fever, inflammation and constipation.

2) Supply our daily dose of minerals, such as, iodine, manganese, zinc, magnesium and copper.

3) The oil from the seed is useful in treating carcinoma as it contains monounsaturated fatty acids.

4) They contain linoleic acid that helps in preventing heart disorders.

This is my first time using poppy seeds. Very interested in trying poppy seeds recipe. Just nice for my girls meet-up tomorrow. Recipe adapted from MarthaStewart with some minor adjustment.

Chocolate Mud Cake

It's Chocolate Mud Cake kind of day!

Enough of cheesecake. Finally tried on chocolate mud cake today after procrastinating for few weeks. ;)

Here are the ingredients required:

Wet ingredients
2 large eggs
240ml warm water or coffee
240ml milk
120ml cooking oil
1 1/2 tsp vanilla extract

Dry ingredients
245g flour
190g cocoa powder
7g baking soda
6g baking powder
1/2 tsp salt
200g castor sugar

Steps
1) Combine flour, cocoa powder, baking soda, baking powder and salt together.
2) Sift the mixture and then combine with castor sugar.

3) Combine all the wet ingredients in a mixing bowl and mix well.
4) Slowly add in the dry ingredients (mixture (2)) and mix until smooth texture.

5) Pour into greased baking tray.

6) Bake for 35 mins for 180dC or according to your oven performance.
7) Tips: Cake is done when a toothpick inserted in the center comes out clean.

While baking, prepare the coating.

Dark chocolate butter ganache
200g dark chocolate (75% cocoa)
120g salted butter
125ml heavy cream

Steps
1) Add in dark chocolate and salted butter into a small bowl or saucepan and place it over medium-low heat for few minutes until both are soften and melt.
2) Pour the cream into the mixture and mix until smooth.
3) Refrigerate for 30-45 mins to cool down the ganache. Tips: Make sure it's loose enough to flow but thickened enough to stay on the cake.

Once ready, pour the ganache onto the cake to cover the whole cake. This is the fun part!

Put the cake back to fridge for at least 10 mins to let the ganache set to the cake.

Voila! Have a slice of chocolate mud cake with dark chocolate ganache and a cuppa rosemary tea! <3

Have a Lovely Day!

A little little sweet thing I did for tubby for breakfast this morning. <3

His respond was....boliao -_-

Classic Cheesecake

Classic Cheesecake

Ingredients:

Crust
Crushed digestive biscuits 185g
Unsalted btuter 100g
1/2 tsp salt
1/2 tsp castor sugar

Filling
Cream cheese 500g
Sour cream 200g
Castor sugar 85g
1 tsp lemon zest
1 tsp lemon juice
1/2 tsp salt
2 tsp vanilla essence
3 eggs (beat well first)

Steps:
1) Make sure all the ingredients are at room temperature.
2) Preheat oven at 200dC.

3) Crust: Crush the biscuits, pour in the melted butter, salt and sugar and mix well.
4) Grease and line the cake pan.
5) Pour in the biscuits mixture and press firmly into the base of your cake pan.
6) Bake crust for 15 mins or until set/dry. Set aside to cool.
7) Reduce temperature to 150dC.
8) Boil water in a pot (to be used for waterbath)
9) Filling: Using a cake mixer, mix cream cheese and sour cream first. Then, add in the castor sugar, lemon zest, lemon juice, salt and vanilla essence. Once combined, only add in the eggs. (Tip: Beat the eggs first before adding to the mixture to give a smoother texture. Add in egg last to avoid lumps).
10) Sieve the filling once to remove lumps.
11) Pour the filling onto the crust.
12) Place the cake pan in another pan with boiled water, serves as waterbath.

13) Bake for 1 hr 30 mins at 150dC, or depending on your oven performance.
14) Once baked, let it cool and place in fridge for at least 4 hrs or overnight.

Voila!

Homemade Muah Chee

I love muah chee!

One fine day, I was intrigued when cousin told me that she has a simple recipe to make muah chee. We then made it!

Strongly recommend the recipe below to all muah chee fans! Super easy super low cost!

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Ingredients A
200g glutinous rice flour
300ml water
1 tbsp sesame oil
1 tsp sugar
pinch of salt
Fried shallots (optional)

Ingredients B-topping (estimate according to your preference)
Grated peanuts
Fried sesame seeds - blended
Sugar

Steps






























1) Cut shallots and fry using sesame oil. This step is optional. I personally like the taste better with shallots. ;)

200g glutinous rice flour

2) In a clean mixing bowl, mix glutinous rice flour, water, sugar and salt together and stir until form paste

3) Pour the mixture into pan together with fried shallots and put over low heat
4) Cover the pan

5) After 5 minutes, open the pan, fold the sides towards centre and slowly roll into a dough.
6) Flip the dough every now and then for another 10 minutes.
7) Mix ingredients B in a plate, cut and roll dough in peanut mix.

Voila!