Japanese Light Cheesecake

Monday, July 23, 2007

I've baked more than 5 cheesecakes lately and today, I've baked another 2. hohoho...I love the texture and Ben loves to eat it. I know you will wonder

1. Why am I baking so many funny things(food)?
2. Who is going to finish them?

Well, I am not telling you the answers, if you wanna try them, call me!

Recipe extracted from "Diana's Dessert"


140g/5 oz. fine granulatd sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk 1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch) 1/4 tsp. salt

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper).

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).

Makes 1 (8-inch) cheesecake, 12 servings.

Ang Gu Kueh 红龟糕

Sunday, July 22, 2007

I know many people are saying I am crazy as now my blog has become a food blog! Hahaha.. It was about 1 year ago since I started to fall in love with Ang Ku Kueh. During the lunch break at work, I don't mind walking all the way to Everton Park to get my Ji Xiang AKK and I would buy back at least 40 pieces of them. You think I crazy ha? Some were for my colleagues of cause! I stop going there nowadays as I consolidate the order from other dept colleagues and get Ji Xiang to deliver them to NHC, min order :100 pieces. Here are some of my work today..

9 Layer Kuih 九层糕

Saturday, July 21, 2007

Some called it Kuih Lapis, some call it 9 layer kuih. My first attempt was a big failure and ended up in the dusbin after a few hours. Why? I used the wrong ingredient! I actually used glutinous rice flour as RICE FLOUR so my 九层糕 didn't have any "层" . Need me to elaborate further? Okay, they all stick together like glu.... *rolling eyes* BUT, I tried it again this morning and Voila~ I've got my very nice 九层糕 - Mummy's Favourite!


150g rice flour
30g green bean flour
30g glutinous rice flour
500 ml coconut milk

For the syrup
120g castor sugar
150ml water
1/4 tsp salt
1/2 tsp pandan paste
A few drops red colouring


Combine sugar, water in a saucepan. Bring to a boil to dissolve the sugar. Strain and set aside to cool.

Put rice flour, glutinous rice flour and green bean flour into a large mixing bowl. Pour in coconut milk gradually and leave aside to soak for 40–45 minutes.

Add salt to the rice flour and mix well.

Stir in syrup.

Strain the batter to ensure it is free from lumps.

Measure 16 fl ozs batter and add in the pink coloring . Measure another 16 fl ozs batter and add in the pandan paste which will be green. The remaining batter will be red.

Place a greased 8 inch tray in the steamer and heat up for 4–5 minutes.

Pour half cup(4 fl ozs) of the green batter on the heated tray. Cover and steam over medium heat for 5–6 minutes or until set.

Pour half cup of the pink batter over the green layer and steam covered for 5 minutes.

Repeat the procedure, alternating green and pink batter until all the batter is used up. Lastly, the final layer which is red.

After the final layer is set, steam the kuih for a further 12–15 minutes. Halfway through open the lid to release the steam, then cover again until the end of the steaming process.

Cool the kuih thoroughly before cutting into small diamond-shaped pieces.

Ondeh Ondeh Part 2

Thursday, July 19, 2007

I've got some sweet potatoes (from Vietnam). As you can see my ondeh ondeh are purple in colour, I need not mention why I bought them huh..

Roasted Pork 烧肉

Wednesday, July 18, 2007

I've no idea why am I so into baking and cooking these days... Here you are, a very special pork roasted by me with little help of mummy. Mummy is very good in cooking and baking. She taught me a lot and I have to say many sorries as I am not sharing our very own secret recipe. No jokes oh..I am selling this fellow at S$20/kg. Trust me you won't get this anywhere else, the roasted pork skin is super crunchy and the meat is juicy! Feel free to contact me for free tasting.

Siew Mai 烧卖

Saturday, July 14, 2007

They are so pretty and nice to be eaten, I thought it would be easy to make but I failed my first attempt - too hard. Not too happy with my second attempt too - too soft!

No way I am going to let go this time...I'll try again coming week!