Recipe From Star

7/28/2019 Recipe From Star

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WHAT cake looks sinfully rich but you can eatit without worrying too much about the calories?

Ask French chef Jerome Benda and he'll

recommend the mousse cake.

"The mousse cake looks heavy but it is a lightdessert with no heavy cream. A thin sponge cake

with mousse inside, it is less fattening andhealthier than cream cakes. You can enjoy it andstill look after your figure," says Benda, the new

pastry chef of Hotel Equatorial Kuala Lumpur.

He is only 27 but has 13 years of experience inpastry making.

This cake, he adds, has a natural taste and does

not have preservatives.

He recently unveiled his two mousse cake

creations:Magie Noir (A Black Wish) andJour EtNuit (Day and Night Cake). These mousse cakes

are regarded as "the new generation of French

cakes." Benda also makes 100g "baby cakes"which are miniatures of the standard 1kg cakes.

"The fad for baby cakes took off in France 10

years ago," he says. "The French loves buying

cakes for dinner. But it would be a waste to endup with several big cakes to cater to the guests'

different preferences.

"That's when the baby cake was introduced. It

was more popular than cake slices because youcan admire it as a cake complete with trimmings."

Benda was born in Bayonne, a small town in the

South of France but he has lived for 25 years inParis. He has held jobs in Japan, Lebanon and

Morocco.

Cooking talent runs in the family, and Benda is

particularly proud of an uncle who is "an MOFand wears a blue, white and red collar."

MOF refers toMeilleun Ouvnier De France or

theBest Worker of France, a prestigious culinary

award given out every four years by the Presidentof France himself.

"Previously only four awards would be given out.

In the last two competitions, about 12 awards

were given out," says Benda who has yet to enter

an MOF competition. He took part in three

culinary competitions back home and won abronze medal in one.

Benda shares two versions of the mousse cake

recipes.

Magie Noir Cake (A BlackWish)

(Makes one 24cm-diameter cake)

1. 1 recipe Bavarian cream

2. 1 recipe mousse chocolate

3. 1 recipe chocolate sponge

4. chocolate for decoration

PLACE sponge at the bottom of the cake mould.

Pour in the bavarian cream. Add another layer ofsponge and top up with chocolate mousse.

Decorate with chocolate.

Bavarian cream

Ingredients

190g milk

2 eggs

38g sugar

130g whipping cream

Combine eggs and sugar. Bring milk to a boil and

pour into the egg mixture. Add cream and stir

over fire until the mixture heats to 85 .

Mousse chocolate

Ingredients

150g milk

75g egg yolk

25g sugar

180g chocolate

200g whipping cream


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Combine egg yolk and sugar. Bring milk to the

boil and pour into egg mixture. Heat mixturecarefully to 85 and cool down to 60 . Fold in

melted chocolate and whipping cream.

Chocolate sponge

Ingredients

2 eggs 40g sugar

33g cake flour

7g cocoa powder

13g butter (melted)

Beat eggs and sugar until frothy. Fold in melted

butter, flour and cocoa powder. Pour into greasedbaking pan. Bake at 190 for about 30 minutes.

Jour Et Nuit Cake (Day andNight Cake)

(Makes one 24cm-diameter cake)

1. 1 recipe orange mousse

2. 1 recipe chocolate mix

3. 1 recipe chocolate sponge

4. 1 recipe white sponge

5. chocolate for decoration

Place white sponge at the bottom of the cake

mould. Pour orange mousse into the mould. Addchocolate sponge and fill up with chocolatemixture. Decorate with chocolate.

Orange mousse

Ingredients

28g fresh orange juice

1 egg (50g)

50g sugar

30g butter

4g gelatine

220g whipping cream

Combine egg and sugar. Bring orange juice and

butter to the boil and pour in the egg mixture.Heat up carefully to 85 and cool down to 60 .

Soak and warm up gelatine and add to the abovemixture. Fold in whipped cream.

Chocolate mixture

Ingredients

200g chocolate

300g whipping cream

Combine by folding melted chocolate into

whipped cream.

Chocolate sponge

Ingredients

2 eggs

40g sugar

35g cake flour

9g Cocoa powder

13g butter (melted)


butter, flour and cocoa powder. Pour into greasedbaking pan. Bake at 190 for about 30 minutes.

White sponge

Ingredients

2 eggs

40g sugar

40g cake flour

13g butter (melted)


butter and flour. Pour into greased baking pan.Bake at 190 for about 30 minutes.

Note: Chocolates used in these recipes are of

the content of 60 per cent chocolate.

Almond London Cookies

Ingredients:

125g buttar75g icing sugar

1 egg yolk

Sift

225g plain flour


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1/2 tsp rice flour

300g whole almonds, toasted450g chocolate, melted

Almond nibs, toasted

Small paper cases

Method:

Cream butter and sugar until light. Beat in egg

yolk. Stir in sifted dry ingredients and blend wellto form a dough.

Take a small piece of dough, the size of a marble,

wrap it around the almond and shape into a ball.

Place dough on lightly greased trays. Bake in

preheated oven at 175C for 20-25 minutes oruntil cooked and golden. Remove and cool on

wire racks.

Put cookies inside small paper cases and top withmelted chocolate. Sprinkle with almond nibs.

Almond Pecan Cookies

Ingredients:

175g butter

100g icing sugar

1 tsp vanilla essence

1 egg

225g flour - sifted

50g pecans - chopped coarsely

100g almonds - chopped coarsely

Method:

CREAM butter and icing sugar. Add in vanillaessence and egg. Continue to cream till light and

fluffy. Fold in flour and stir in chopped pecans.

Roll out dough to 1/2 cm thickness and cut out

with a cookie cutter. Place on greased bakingtrays. Brush with egg white and press lightly with

chopped almonds.

Bake at 180 degrees Celsius for 15 to 20 minutes

or till golden brown. Leave on the baking sheet

for two minutes, then transfer to a wire rack to

cool.

Baked Fruit Cake

250g butter

160g soft brown sugar

1 tbsp vanilla essence4 eggs

1 tbsp grated orange rind and juice of 1 orange

80ml treacle

(A) Sifted and combined

225g plain flour75g self-raising flour

1 tbsp mixed spice1 tbsp nutmeg powder

1 tbsp cinnamon powder

(B)

350g sultanas250g raisins

200g pitted prunes, chopped

125g glaced pineapple, chopped

125g glaced ginger200g almonds, coarsely chopped

1 cup rum

Extra 1/4 cup rum, for pouring over cake

Line base and sides of a deep 23cm round tin withtwo layers of parchment paper allowing a 5cm

rim all round the tin. Preheat oven to 160 .

Combine ingredients (B) and the rum in a mixing

bowl. Mix well then leave aside for several hours.Stir to mix.

Cream butter, sugar and essence until pale andlight. Beat in eggs, one at a time, beating well

after each addition.

Add creamed butter mixture to the maceratedfruits. Mix in the orange juice and rind.


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Add treacle; mix. Fold in (A). Stir well.

Spread mixture evenly into prepared tin and tapthe tin gently on the tabletop (this is to settle the

mixture). Smooth the surface of the mixture with

a slightly wet spatula.

Bake cake for 33 ? hours or until a skewer

inserted into the centre of the cake comes outclean.

Remove cake from oven and drizzle with more

rum. Wrap cake, first in a clean tea towel thenwith foil. Keep cake wrapped until it is

completely cold.

Remove towel and foil, then rewrap cake with

baking paper and foil and keep in the refrigerator.When you wish to enjoy your fruitcake, cut out

the amount you need and leave it to roomtemperature.

Baked Peach Cheesecake Pie

Ingredients for shortcrust pastry:

200g plain flour

1/4 tsp salt

125g very cold butter

3 tbsp ice-cold water (approx)

Method:

SIFT flour and salt into a mixing bowl. Dip thewhole piece of butter into the flour. Place a grater

above the flour, take the butter out and grate it

into the flour. Mix grated butter into the flour.Rub in using your fingertips until butter is well

distributed and the mixture resembles fine

breadcrumbs. Do not overwork the mixture.

Add ice-cold water gradually, stirring the flourand butter mixture with a palette knife. When

mixture starts to bind well, stop adding water.

Knead the pastry lightly for a short while until

smooth. Wrap pastry with plastic food wrap andchill for 30 minutes in the refrigerator.

Roll out pastry between two sheets of plastic

wrap. Peel top layer of plastic from pastry. Roll

pastry round a rolling pin. Bring rolling pin over a21 cm flan tin.Ease pastry carefully into the tin.

Trim edges.

Prick the base with a fork and chill in therefrigerator for 30 minutes. Bake blind in

preheated oven at 190 C for 10 minutes then

remove beans and paper and bake for a further 20

minutes or until lightly browned.

Filling ingredients

300g cream cheese (leave at room

temperature) 2 eggs (separated)

75g castor sugar

1 tbsp grated orange rind

2 tbsp orange juice

1 1/2 tbsp corn flour

175g canned peaches

Method:

PREHEAT oven to 180 C. Drain peaches well

then slice thinly. Arrange slices evenly over the

base of baked pastry case.

Beat cheese until light then add in sugar and

continue to beat until creamy. Add egg yolks one

at a time, beating well after each one is added.

Stir in orange juice and rind. Sift in corn flour andblend well.

In a medium bowl, beat egg white and add a

pinch of salt. Sprinkle 1 tbsp castor sugargradually when egg white is almost firm. Go on

beating until egg white turns stiff. Fold egg whitemixture into creamed cheese mixture.

Carefully pour filling over the peaches. Bake inpreheated oven for 1 to 1 1/4 hours or until cake

is firm. Leave cake in the oven for 15 to 20

minutes with oven door ajar. Remove the pie and

cool completely on a wire rack. Refrigerate cakeovernight then turn out. Sift icing sugar over and

slice into eight pieces and serve.


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Banana Coffee Cake

Ingredients:

250g butter

240g castor sugar1/2 tsp vanilla essence

1 tsp coffee essence

3 eggs4 ripe bananas (pisang emas)--mash finely

240g self-raising flour--sift

1/4 cup UHT milk

Method:Grease and dust lightly with flour a Gugelhopf

tin. Preheat oven to 180C. Cream butter, sugar

and essences until light and fluffy. Add eggs oneat a time, beating well after each addition.

Stir in bananas and fold in flour gently. Gradually

add milk to blend. Pour mixture into prepared tin

and bake for 40 to 50 minutes. Allow cake tostand for 5 minutes before turning out onto a wire

rack to cool. Dust with icing sugar and cut into

slices.

Blue-Berry Muffins

175g plain flour

2 tsp baking powder1/4 tsp salt

(Sift the flour, baking powder and salt)

2 eggs

50g butter, melted170ml UHT milk

1/2 tsp vanilla essence

1 tsp grated lemon or orange rind160g canned blueberries (use only the blueberries

and discard the rest of the contents)

Method:

Grease a 12-cup muffin pan. Preheat oven to200C. Put sifted ingredients into a mixing bowl.

Whisk eggs until blended then add the melted

butter, essence, milk and lemon or orange rind.Stir well to combine.

Put sifted ingredients into a mixing bowl. Make a

well in the centre and pour in the egg mixture.Use a large metal spoon to stir until the flour ismoistened and not lumpy or until the mixture

becomes smooth.

Stir in the blueberries and mix. Spoon the batter

into the muffin cups, filling them until they're 3/4full.

Bake in a preheated oven for 20 to 25 minutes or

until the muffins spring back when they are

pressed lightly. Leave the muffins to cool slightlyin the pan for 5 to 6 minutes before turning out.

Culinary Conundrums October 22, 2002

Recipes with this article:Butter Sultana Raisin Cake

Batter

Butter cake and better batter

MY PARENTS-in-law love cakes and my two

little kids have inherited their sweet tooth. I

hope you can give me the recipe for a butter

raisin sultana cake. - Christy Lee

Here's the recipe requested.

Butter Sultana Raisin Cake

275g butter

225g castor sugar

4 large eggs

1 tbsp milk3/4 tsp vanilla essence
http://202.186.86.35/kuali/recipes/22beh1002.html#sultana%23sultanahttp://202.186.86.35/kuali/recipes/22beh1002.html#batter%23batterhttp://202.186.86.35/kuali/recipes/22beh1002.html#sultana%23sultanahttp://202.186.86.35/kuali/recipes/22beh1002.html#batter%23batter


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Sift

200g plain flour1/2 tsp baking powder

Combine and mix well

100g raisins

100g sultanas50g self-raising flour

Grease the sides and line the base of a loaf tin

with greaseproof paper.

Cream butter and sugar until light and creamy.Beat in whole eggs one at a time until well

combined.

Fold in sifted dry ingredients and add in milk and

essence.

Stir in fruits and mix well. Pour cake batter intothe greased loaf tin.

Bake in preheated oven at 180C for 50 minutes to

an hour or until a skewer inserted into the centreof the cake comes out clean.

Leave cake in the tin for 10-15 minutes then turn

out onto a wire rack to cool.

Cashewnut Cookies

Ingredients:

175g butter

125g castor sugar


1 egg yolk

Combine: 200g plain flour--sift

40g desiccated coconut

1/2 tsp salt

1 small egg--beat lightly for glaze

50g cashewnuts--split

Method:

PREHEAT oven to 180 C. Line a cookie traywith non-stick parchment or greased greaseproof

paper. Cream butter, sugar, vanilla essence and

egg yolk until light.

Stir in sifted flour, salt and coconut to combine

into a dough. Roll out dough in between two

plastic sheets to 3/4cm thickness. Stamp out with

a cookie cutter and place on prepared trays. Brushlightly with beaten egg and place a piece of

cashewnut in the centre of each cookie.

Bake in preheated oven for 13 to 15 minutes oruntil golden brown. Leave on the tray for 1 to 2

minutes then transfer onto a wire rack to cool.

Cheese Garlic Bread

Ingredients:

1 French loaf, cut into 2cm slanting pieces

3 tbsp soft table margarine

100g grated cheddar cheese1 tbsp pounded garlic

1/4 tsp ground black pepper

Method:Combine table margarine, garlic and ground

black pepper in a small bowl. Spread the

margarine mixture on both sides of the sliced

French toast. Sprinkle the grated cheese sparinglyon both sides of the bread.

Arrange the slices on a piece of aluminium foil.

Wrap up neatly and bake in preheated oven at

180C for 8 to 10 minutes.

Remove and serve immediately.

Durian and Coconut Tart


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Not as bizarre

as it sounds--this

combination of

crisp, lightpastry and rich,

fragrant filling

of durian and

fresh coconut actually works!

Pastry:

200g plain flour

1/4 level tsp salt120g cold unsalted butter, cut into 1cm cubes

1 cold egg, beaten

Filling:

140g unsalted butter180g fine granulated sugar

3 (grade A) eggs220g durian flesh180g freshly-grated coconut (white part only)

1/4 level tsp salt

3 tbsp thick coconut milk

TO make pastry, sift flour and salt. Place in afood processor with the cubed butter. Pulse until

mixture forms fine crumbs. (If you don't have a

food processor, keep the butter cold and in onepiece and grate on the coarse side of a grater,

directly into the flour. Mix with the fingertipsuntil mixture forms fine crumbs. Avoid

overworking.)

Add beaten egg, a little at a time, until pastry

starts to bind together. (Depending on the size of

the egg and dryness of the flour, you may or may

not need all the egg. However, if mixture looks alittle dry, add a few drops of cold water.) Knead

pastry very quickly and lightly until smooth.

Wrap with greaseproof paper or cling film and

refrigerate for 15 to 20 minutes before rolling out.

Roll pastry out thinly and evenly on a lightly

floured working surface and line a 20cm shallow

tart pan or 15 to 18 tartlet tins. Trim and flukeedges and prick the bases with a fork. Chill pastry

in the fridge for 15 minutes.

Preheat oven to 190C. Line the pastry with

greaseproof paper and fill with dried beans or(uncooked) rice. (This prevents the pastry from

rising and bubbling.) Bake in the preheated oven

(15 minutes for the large tart, 8 to 10 minutes forthe tartlets) before removing the greaseproof

paper and beans. Return to the oven for another 5

to 7 minutes to dry out the bases, before spooningin the filling.

While the pastry is in the oven, prepare filling.

Cream butter and sugar together, stir in the eggs,one at a time (if it curdles, it isn't a tragedy!).

Add the durian flesh, grated coconut, salt and

coconut milk, stirring well. Fill the partially-

cooked pastry case (or tartlets) with the filling.

Turn the oven temperature down to 160C andbake until the filling of the tart or tartlets is

golden brown (about 15 minutes for the tartlets

and 25 to 30 minutes for the large tart).

Durian Butter Cake With

Citrus Frosting

250g unsalted butter

250g caster or fine granulated sugar4 (grade A) eggs

200g durian flesh

250g self-raising flour & 1/8 level tsp bicarbonate

of soda (sift together)

3 tbsp milk

Durian And Coconut Tart

Durian Butter CakeWith Citrus Frosting

Cake


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Frosting:

50g--100g cashew nuts100g unsalted butter

200g icing sugar, sifted

2 tbsp kalamansi (limau kasturi) juice2 tsp finely shredded kalamansi peel

BRUSH two 18cm cake tins with softened butter

and dust with a light sprinkling of flour, tap outexcess. (I love tube pans--the ones with holes inthe centres as the cakes cook much more quickly

and evenly.) Preheat oven to 175C.

Remove butter from the refrigerator about 15

minutes before using to allow it to soften slightly.Cut butter into smaller bits. Place in mixing bowl

with the sugar. Cream, preferably with electric

beaters, until light and fluffy.

Crack eggs into a bowl and beat with fork untilyolks and whites are well mixed. Add eggs to the

butter/sugar mixture (about a tablespoon at a

time), beating well after each addition. (Addingthe eggs gradually prevents the batter from

curdling.)

When all the eggs have been incorporated, add

the durian flesh (chop roughly if the pieces arelarge or lumpy), beating well for a minute or two.

Using a large metal spoon or rubber spatula, fold

in the sifted flour in three, roughly equal batches,adding one tablespoon of milk after each addition

of flour.

Spoon mixture into the prepared tins, level the top

and bake in preheated oven for 25 to 35 minutes.Test by inserting a skewer in the middle of the

cake--it should come out without bits of batter

sticking to it. Once cake is cooked, remove fromthe oven and allow it to sit in the tin for 5 minutes

before carefully loosening it around the edges

with a palette knife. Turn out onto a wire coolingtray. Once cake is completely cold, transfer onto a

serving platter.

Place the cashew nuts on a baking tray and toast

in an oven preheated to 150C for 10 to 15minutes or until golden brown. Remove and set

aside to cool.

Make frosting by beating the softened butter and

icing sugar together until smooth and fluffy.

Gradually add the juice and rind, and continue

beating until creamy. Cover the (cooled) cakewith frosting and sprinkle the toasted cashew nuts

over the top. (The above quantity will cover the

top and sides of one cake or only the tops of bothcakes--you decide!)

Durian Cake

225g butter175g castor sugar

? tsp vanilla essence

4 eggs, separated? tsp cream of tartar

A (sifted)

190g self-raising flour

75g plain flour? tsp baking powder

Pinch of salt

100g durian pulp, mashed

Line base of a 1718cm cake tin with greaseproof

paper. Grease the sides lightly with margarine.

In a mixing bowl, cream butter and essence with

half of the castor sugar until light and creamy.

Add in egg yolks, one at a time, and continuebeating until smooth.

In a another bowl, whisk four egg whites until

just frothy. Add remaining sugar and cream of

tartar. Continue to beat at high speed until eggwhite mixture is glossy and just stiff. Do not

over-beat. Fold egg white or meringue into thecreamy butter mixture.

Sift in mixture (A) a little at a time and mix wellto blend. Spoon in mashed durian and stir well to

distribute evenly.

Turn out mixture into prepared pan and bake in

preheated oven at 190 for 2025 minutes. Turn

down to 170 and continue to bake for 2025


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minutes. Should the top of the cake turn brown

before it is ready, cover with a piece of foil. Makea small hole in the centre of the foil before

covering cake. Continue to bake until the cake is

cooked through when tested with a skewer.

Durian Cheese Pie

Ingredients:

Pastry Dough

100g butter

50g icing sugar1 egg

1 tsp lemon juice180g plain flour, sifted

15g milk powder

Filling

175g cream cheese, at room temperature

90g icing sugar

75g durian flesh, mashed1 egg, lightly beaten

1 tsp lemon juice

Method:Beat butter and icing sugar. Add lemon juice and

beat until fluffy. Add in egg and mix well. Fold in

flour and milk powder. Mix to form a smooth

dough.

Roll out pastry dough on a flat surface. Line a

lightly-greased 20cm pie tin with the pastry. Bake

blind in preheated oven at 170C for 15 minutes

or until half cooked. Remove and set aside.

For the filling, beat cream cheese and icing sugar

until light and fluffy. Add egg and mix well. Stir

in durian flesh, then add lemon juice to mix.

Pour mixture into pie shell. Bake in a preheatedoven at 170C for 45 to 50 minutes or until

golden and set. Remove from oven to cool.

Durian Jelly Mooncake

Filling ingredients:

100g mashed durian flesh

300ml coconut milk 100g castor sugar

1 tbsp agar-agarpowder

A pinch of salt

A tinge of yellow colouring

200ml evaporated milk

Method:

COMBINE durian flesh and coconut milk

together in a blender and process until smooth.Strain and discard the impurities. Add sugar,

agar-agarpowder, salt and colouring then bringto a boil. Cook until agar-agarand sugar are

completely dissolved.

Bring mixture away from the heat and add in milk

and mix well. Leave aside for 2 to 3 minutes to

cool slightly.

Rinse well patty tins and pour in agar-agarmixture. Leave aside to set.

Remove the durian filling from the patty tins andcut out neatly with a 5cm (2ins) round cutter.

Durian Mooncake

For mooncake pastry: 300g golden syrup

3/4 tbsp alkaline water

95g corn oil

400g plain flour - sifted

1/4 tsp thick soy sauce (for colour)

To make the pastry:

Combine golden syrup and alkaline water in amixing bowl. Add corn oil and mix with a


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wooden spoon. Add thick soy sauce and stir well.

Set aside for 4-5 hours.

Fold in sifted flour and mix evenly to form a

smooth dough. Set dough asideagain for another

4-5 hours.

For durian filling:

300g durian flesh - blend into puree

500g lotus seeds (seong lin) - boil in

1,200ml water until soft and blend into

a paste

4 tbsp castor sugar

500g castor sugar* 2 tbsp maltose

To make the filling:

Put 4 tbsp sugar in a heavy-based wok, and cook

till you get golden brown caramel. Add lotus seed

paste gradually and cook till smooth. Add 500gsugar and stir till mixture thickens.

Add oil gradually and mix well. Add durian and

maltose. Stir until mixture is smooth and does notstick to the centre of the wok. Remove and cool,

preferably overnight, before dividing the filling

into 110g balls.

Footnote: If you like a filling with a nutty bite,add 50g toasted olive nuts after the filling has

cooled completely.

To make egg glaze, mix well and strain:

1 egg yolk

1 whole egg

1 tbsp water

Pinch of salt

To make the mooncake:

Divide pastry dough into 45g balls. Flatten dough

and wrap durian filling. Dust wooden mouldlightly with flour, tapping out any excess. Put

dough-wrapped filling into mould. Knock out andplace mooncakes on slightly greased tray. Bake in

preheated oven at 180C for 13 minutes. Remove

and leave to cool for 1 minute. Brush with egg

glaze and bake for another 5 minutes or till done.

Figurine Mooncake Biscuits

Use the remaining dough from the mooncake

dough pastry and add a little more flour to thedough, if necessary. Divide dough into small

equal portions. Use dough to wrap small amount

of durian filling, then press dough into figurinemoulds dusted lightly with flour.

Knock out the figurine mooncakes, arrange on

greased trays and bake in preheated oven at180C for 10 minutes. Remove from the oven.After a minute, brush biscuits with egg glaze and

continue to bake for another 4 minutes or till they

turn golden brown.

Eggless Cake

120g margarine110gm castor sugar

1 tbsp lime juice

250g bananas, mashed1/2 tsp vanilla essence

Sift


1/2 tsp baking powder1/2 tsp bicarbonate of soda

Line and grease a 20cm square or round cake pan.

Preheat oven to 180 ? 190 . Beat margarine,

sugar and essence till light and fluffy. Stir in lime

juice. Fold in sifted flour.

Add in mashed bananas with a metal spoon. Mix

in gradually. Pour mixture into a prepared cake

pan.

Bake in preheated oven for 40 ? 45 minutes oruntil cake is cooked through when tested with a

skewer.


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Egg-less Fruitcake

200g mixed fruits

175g dried apricots, chopped

180ml water

2? tbsp evaporated milk75g castor sugar


180g butter375g plain flour

1 tsp baking powder

1/2 tsp ground nutmeg1 tsp cinnamon powder

Grease and line a 18 ? 19 cm square cake tin.

Preheat oven to 180 .

Combine mixed fruits, chopped apricots, sugars,

butter, water and evaporated milk in a non-sticksaucepan. When it has just began to boil, reduce

the heat and simmer gently for 2 ? 3 minutes,

stirring constantly to dissolve the sugars. Remove

the saucepan from the heat and set aside to coolcompletely. Sift in flour, baking, cinnamon and

nutmeg powder. Use a wooden spoon to stir well

to combine.

Turn mixture out into prepared cake tin and bakein preheated oven for 45 ? 60 minutes or until

cake is cooked through when tested with a

wooden skewer. Remove cake out on to a wirerack to cool completely.

Gula Melaka Kuih Kosui

Gula Melaka syrup (A)

250g gula Melaka (palm sugar)


500ml water2 pandan leaves, shredded and knotted

B

100g tapioca flour180g rice flour

450ml water

1 tsp alkaline water1/2 a grated coconut, use only the white of the

coconut

1/2 tsp salt

Bring gula Melaka, brown sugar, water andpandan leaves to a boil to dissolve the sugars.

Strain the syrup.

Mix both types of flours and water in a mixing

bowl. Stir the syrup into the flour mixture. Addalkaline water. Cook the mixture over a gentle

low heat into a slightly thickened batter.

Spoon batter into greased small Chinese teacups.

Steam over rapid boiling water for about 15minutes.

Mix grated white coconut with salt and steam for

4 ? 5 minutes. Remove and spread on a big plateto cool.

Leave the steamed kuih kosui to cool completely

before removing from the teacups. Toss kuih

kosui in grated coconut and serve.

Ice-Cream

Ingredients:

100g castor sugar1 litre full cream milk (UHT milk)

500g non-dairy creamer

1/2 tsp vanilla essence1/2 tsp peppermint essence

Method:

Chill a container well in the refrigerator. Set the

refrigerator at the coldest setting. Combine sugar,milk and non-diary creamer in a large mixing

bowl. Use a wire whisk to stir continuously until


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mixture is well blended and sugar has dissolved.

Stir in both essences and mix well.

Pour mixture into the container and cover, then

freeze for at least 4 hours. Remove the container

from the freezer. Whip up the semi-frozen

mixture until it turns creamy and is doubled inbulk. Return the container to the freezer and

freeze for another 5-6 hours.

Just before serving remove the container from thefreezer and set aside for 5-6 minutes to soften

slightly.

Scoop out with an ice-cream scoop and serve.

Ice Cream Sandwiches

Make a whole load of these and stick them in the

freezer for the kids to help themselves. The bread

acts as an edible container, so eliminating theneed to wash up bowls and spoons!

Thin-slice white bread*

Ice cream (your choice of flavour)

Crushed breakfast cereal (such as corn flakes or

rice crisps)

* Resist fobbing off wholemeal bread this onetime white bread really is better for this. Raisin

breads pretty good too.

1. Make these preferably in the morning orevening when the day is coolest. Its pretty

impossible doing this in mid-afternoon heat as the

ice cream will just melt like crazy. Still, working

quickly, cut slabs of ice cream 1 2 cm thick.Place on top of one slice of bread it should fit

right up to the edges. Top with another slice,

press down slightly and trim off crusts. Cut intohalves to make rectangles or triangles.

2. Before making up the sandwiches, crush

some cereal (stick a couple of handfuls in a sturdyplastic bag and bash with a rolling pin to make

crumbs). Tip crumbs onto a plate or baking tray

and dip the sides of the sandwiches in them forsome added crunch.

3. Make as many sandwiches as you think

your kids will need to keep them out of your hairfor a bit. (Id suggest plenty.) Store in a coveredcontainer in the freezer (though chances are, they

wont remain there for very long). When you run

out, buy more bread and ice cream and start allover again.

Iced Coffee-Cream

2 cups prepared hot black coffee, leave aside to

cool slightlyCastor sugar to taste

3/4 cup UHT milk

1/2 cup Kahlua (or any other coffee liqueur)

Whipping creamPlenty of crushed ice

Combine black coffee, milk and sugar in a shaker.Add the Kahlua and shake well. Pour into servingglasses and add crushed ice. Pipe whipping cream

over the coffee and dust lightly with cocoa

powder. Serve immediately.

Iced CupcakesMake cupcakes as above and cool thoroughly.

Make the orange butter cream and chocolatefrosting. Spread half the cakes with orange butter

cream and the other half with chocolate frosting.

If you wish to embellish your cakes with little

piped decorations such as hearts, decorativeswirls or dots, fill a small paper cone with a

spoonful of frosting and pipe these decorations in


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a contrasting shade of icing. (See instructions for

making a piping bag below.)

Irish Coffee

Ingredients:200ml boiling water

2 tbsp instant coffee

2 tbsp whisky2 tsp sugar

Light whipped cream

Method:

Put boiling hot water in a jug. Stir in instantcoffee and brew for 5 minutes, covered.

Put sugar and whisky in a coffee glass. Fill up

glass with coffee and top up with whipped cream.

Do not mix. To serve: Sprinkle lightly with gratednutmeg. Savour the warm beverage that seeps

through the cool layer of cream.

Lemon Cheesecake with Choco

Topping

225g cream cheese, at room temperature


tsp vanilla essence

tsp grated lemon rind

1 egg yolk1 whole egg

80g plain flour

tsp baking powder tsp salt

4 tbsp UHT milk

1 egg white

tbsp castor sugar25g cooking chocolate

Grease, line and grease again a 18cm round

baking tin. Preheat oven at 170C.

Cream butter, cream cheese, sugar, essence and

lemon rind. Beat in egg yolk and egg, beatingwell in between additions. Fold in flour,

alternating it with the milk. Beat the egg white

and sugar until just stiff then fold into thecreamed mixture with a spatula. Mix until well

combined.

Melt cooking chocolate in a microwave-safe bowl

on Power High for 20 30 seconds. Removebowl and stir well. Leave to cool. Take 1

tablespoon of cooled melted chocolate and mix

with 2 tablespoons creamed mixture.

Turn out creamed mixture into prepared tin andpour over this the chocolate mixture.Using the

pointed end of a chopstick, swirl the surface of

the top layer around until a marble effect iscreated for the topping.

Bake for 50 60 minutes, baine marie style.(Place baking tin over a larger tin filled up to a

third with hot water.) After baking, remove the tinwith the water but leave the cheesecake in the

oven with the oven door ajar.Lemon Cheesecake with

Choco Topping


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Lemon Cream Cheese Butter

Cake

Ingredients:

175g butter

125g cream cheese -- at room

temperature

200g fine castor sugar


3 large eggs

1 tbsp grated lemon rind

Sifted ingredients:

180g plain flour

1 tsp baking powder

1/4 tsp salt

2 tbsp lemon juice

1 tbsp plain UHT milk

50g almonds -- chopped coarsely

Ingredients for lemon glaze icing:

100g icing sugar

1-1/4 tbsp lemon juice

1/8 tsp lemon yellow colouring

Method:

Cream butter well then add in cream cheese and

continue to beat until well combined. Beat in

sugar until light and fluffy and add in vanilla

essence and eggs one at a time.

Stir in sifted dry ingredients and combine well.

Mix in lemon juice and milk. Add in almonds and

stir well.

Pour into prepared pan and bake in preheated

oven at 170C for 60-70 minutes or until cookedthrough. Cool the cake in pan on a wire rack

before turning it out.

Preparation of pan:

Grease well a bundt tin and coat lightly with

flour.

Preparation of lemon glaze icing

Warm lemon juice and melt icing sugar in it.Spoon lemon glaze icing over cake in a dripping

manner from the top. Let stand until glaze setswell.

Lotus Paste Jelly Mooncake

For the pseudo-salted egg yolk:

2 tsp agar-agarpowder

2 tbsp castor sugar

1/4 tsp salt

290ml water

1 pandan leaf, knotted

Orange red food colouring

2 tbsp UHT milk

Method:

COMBINE agar-agarpowder, sugar, salt, waterand pandan leaf in a saucepan. Bring to a boil

until sugar has dissolved.

Add colouring and milk and blend well to mix.

Pour into a shallow dish to set. Use a smallwatermelon scoop to carve out balls to be used as

substitutes for egg yolk. Alternatively, you can

pour mixture into small, round ice-cube moulds

and knock out the 'yolks' when set.


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Lotus paste filling

75g lotus seeds (boiled until soft)

250ml thick coconut milk

250ml water

1 tbsp agar-agar powder

1/8 tsp salt

150g castor sugar

2 pandan leaves, knotted

Thickening:

1 tbsp corn flour

1 tbsp water

Method:BLEND cooked lotus seeds and coconut cream in

a liquidiser until finely pureed. Strain. Add agar-

agarpowder, salt and water.

Cook sugar in a heavy-based saucepan over amedium-low flame until sugar has caramelised

(do not burn the sugar). When the sugar melts and

turns slightly golden brown, remove the saucepanfrom the fire and pour in a small amount of lotus

seeds paste mixture. Stir well to dissolve the

caramel then pour in the rest of the mixture. Keepon stirring, then add the pandan leaves. Cook

until mixture comes to a low boil. Add in

thickening and stir well to mix.

Pour mixture into rinsed patty tins. Put one"salted egg yolk" into the centre of each filling.

Leave to set then unmould. Cut out neatly with a

5cm (2ins) round cutter and set aside the fillings

for use later.

Pastry for Lotus Paste

Mooncake

75g palm sugar (gula melaka)

75g castor sugar 15Oml water


250ml coconut milk (from 1/2 a grated

coconut)


2 tsp instant jelly

A few drops chocolate colouring

1 tbsp UHT milk

Method:

COMBINEgula melaka,sugar, pandan leaf andwater in a saucepan and bring to a boil until the

sugars have dissolved completely. Strain the

syrup. Add in coconut milk, agar-agarpowder,instant jelly and chocolate colouring. Stir well to

mix and cook over a medium flame until mixture

comes to a boil. Add in milk and stir to cool

slightly.

Assemble the mooncake as you would for the

durian and red dates mooncakes.

Marble Cake

Ingredients:

300g butter

250g castor sugar4 large eggs



120g superfine flour1/2 tsp baking powder

(Sift together the above three ingredients)

1 tbsp cocoa powder

1/4 tsp instant coffee granules1 1/2 tbsp milk

(Mix the cocoa, coffee and milk evenly)

Method:

Line and grease a 20 to 22cm cake tin. Preheatoven to 150C. Beat butter and sugar until light.

Add in eggs one at a time. Add essence.

Fold in flour and mix evenly. Divide mixture intotwo portions. Leave one portion plain; to the

other portion, add the chocolate mixture.

Put a ladleful of the plain cake mixture into the

cake tin, add in a ladleful of the cocoa cakemixture and alternate until both portions are used

up.


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Bake cake in preheated oven for 1 hour 10

minutes or until cake is cooked when tested witha wooden skewer.

Wan Sek Fah Mun Koe

(Marble Green Bean Kuih)

Ingredients:

For the syrup:

400ml water

350g castor sugar

3 pandan leaves--knot

125g green bean flour (lek tau hoon or

lok tau fun)

200ml water

1 litre water

Tinge of yellow colouring

Tinge of green colouring

Method:

To make the syrup: Boil water with pandan

leaves. Add sugar to dissolve. Set aside.

Combine green bean flour with water and mix

well. Leave aside for 10 minutes. Strain toremove impurities.

Boil litre of water. Add boiled syrup and simmer

until water comes to a gentle boil. Pour in green

bean flour mixture and stir briskly until mixtureturns thick and is crystal clear.

Place two ladles of cooked mixture into two

separate bowls. Add different colours to eachportion. Leave the remaining mixture plain.

Pour two small ladles of plain mixture into a wet

tin (22cm x 15cm). Add a coloured portion

followed by a ladle of plain mixture. Mix inanother coloured portion and top up with the rest

of the mixture.

Use a chopstick to swirl the mixture to create amarble effect. Leave aside to set. Chill well in therefrigerator then cut into diamond shapes.

Note: You can opt to use only one colouring

for the kuih.

Marbled Peanut Butter Cake

Ingredients:200g butter

150g chunky peanut butter

100g castor sugar125g brown sugar

4 eggs

LOCAL GOODIES . . . Layered-Agar-Agar Delight

(left) and Marble Green Bean Kuih.

Marbled Peanut Butter Cake


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(A)

1 tsp instant coffee granules1/2 tsp coffee essence

1 tbsp coffee liqueur

1 tsp cocoa powder

Sift250g plain flour

1 1/2 tsp baking powder1/4 tsp salt

100ml UHT milk

50g dark raisins

Glaze

2 tbsp apricot gel2 tbsp water

Method:

Preheat oven to 180C. Slightly grease and flour aring mould.

Combine butter, peanut butter and both types ofsugar in a mixing bowl. Beat until light and

creamy. Add eggs one at a time, beating well

after each addition.

Gradually fold in the sifted flour and alternate byadding some milk, mixing well after each

addition.

Divide mixture into two equal portions. Addraisins to one portion; mix. To the other portion,

add ingredients (A) and mix lightly until the

ingredients are well-blended to get a mocha-

flavoured batter.

Put a ladleful of plain batter into the prepared

mould, top this with a ladleful of mocha-

flavoured batter and alternate the two steps until

both portions are used up. To get a marble effect,

draw a wooden skewer through the batter, takingcare not to touch the bottom of the tin.

Bake in a preheated oven for approximately 50minutes to an hour. To test the cake, touch it

lightly with the fingertips. If it is cooked through,

the cake should spring back immediately when

touched. Cool the cake in the mould for 5 to 10minutes before turning it out onto a wire rack.

To prepare the glaze, combine apricot gel and

water in a small saucepan. Heat over a gentleflame to melt the gel, stirring continuously. Brush

cake with glaze.

Mocha Butter Cake

250g butter


2 tbsp honey

Mix

1 tsp vanilla essence2 tsp instant coffee

1 tbsp cocoa powder50ml UHT milk

4 large eggs, separated

Sift

275g self-raising flour tsp bicarbonate of soda

tsp salt

cup chopped nuts (of your choice)

Grease and line a 2122cm square cake tin with

greaseproof paper. Preheat oven to 170C.

Cream butter, sugar and honey. Beat in egg yolks

until creamy. Add in sifted dry ingredients and

fold alternately with the mixed coffee mixture.

Add in nuts. Beat egg whites until just stiff andfold into batter.

Pour batter into prepared tin and bake in

preheated oven for 4050 minutes or until cake is

done when tested with a skewer.


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Mocha Walnut Hearts

Ingredients:

125g butter

100g sugar

2 tbsp yoghurt


1/2 tsp coffee essence

1/4 tsp cocoa essence

1 tsp instant coffee powder

75g walnuts (chopped coarsely)

Sift these ingredients:

250g flour

1/2 tsp bicarbonate of soda

1/2 tsp baking powder

CREAM butter and sugar until light and creamy,

then add in all the essences. Add yoghurt and

continue to beat for a minute.

Stir in chopped walnuts and sifted flour andcombine well. Place dough in between two plastic

sheets and roll out to half a cm thick. Cut out with

a cookie cutter and place them on greased trays.

Bake in a pre-heated oven of 180 degrees C for15 minutes or until firm. Leave to cool for 1

minute on the tray before transferring to wire

racks to cool completely.

Nutty Chocolate Chip Muffins

Ingredients:

250g flour 1 tsp baking powder


1 1/2 tbsp cocoa powder

100g sugar

100g butter melted

2 eggs lightly beaten

125ml UHT milk

1 tbsp honey

50g Macadamia nuts chopped

coarsely

30g chocolate chips

Method:

PLACE (A) and sugar in a large mixing bowl.

Stir well. Combine melted butter, eggs and milkinto the sifted dry ingredients and mix well. Add

the honey, nuts and chocolate chips.

Spoon mixture into a greased muffin pan to three

quarters full. Bake in a hot oven at 200 degreesCelsius for 20 to 25 minutes or until cooked. Turn

onto a wire rack. Leave to cool. Sieve icing sugar

on top before serving.

Nutty Fruity Rum Cake

Ingredients:

225g butter170g soft brown sugar

Combine these flavourings:

1 tsp instant coffee1 tbsp rum liqueur1 tsp rum essence

1 tsp coffee essence

1 tsp vanilla essence8 egg yolks

2 egg whites

50g castor sugar

Sift:

225g plain flour

2 tsp baking powder

1 tsp salt50g raisins--toss in a little flour

50g toasted pecan nuts--chop coarsely

Method:

Grease and flour a 23cm round baking tin.Preheat oven to 170C. Cream butter and sugar

until light and creamy. Add combined flavourings

gradually. Beat in 4 egg yolks and cream for 2


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minutes. Next, add 2 egg yolks at a time, beating

well after each addition.

Beat egg whites and sugar until stiff. Fold in

sifted dry ingredients and blend well. Add the

meringue gradually. Lastly stir in raisins and nuts.

Pour into prepared tin and bake in preheated oven

at 170C for 20 minutes. Then lower thetemperature to 160C and continue to bake for 20

to 25 minutes or until cake is cooked throughwhen tested with a skewer.

Nutty Mocha Shortbread

Ingredients

175g butter

150g castorsugar

1/2 an egg

1/4 tsp coffeeessence

1/2 tsp Kahlua

(coffee liqueur)


Sift

250g plain flour

1/4 tsp baking powder1/8 tsp salt

1 tbsp rice flour

(A)

80g almond nibs

(B)6g cocoa powder, sifted

35g roasted macadamia nuts

Cream butter with sugar until light. Add in eggand continue to beat until smooth and light. Stir in

Kahlua, coffee essence and vanilla essence and

mix.

Fold in sifted dry ingredients and (A). Blend well

until the mixture holds together. Divide into two

equal portions.

To one half portion add in (B). Mix lightly until

the mixture binds well together to form a ball of

dough. Leave the other portion plain.

Combine the cocoa/macadamia portion with the

plain portion of the dough and blend into atextured design. Transfer the combined dough

onto a piece of baking paper. Cover with anotherpiece of baking paper and roll flat with a rolling

pin to about 5mm thickness. Remove the baking

paper and press a 20cm fluted flan tin with a

loose base on top of the dough to form a pattern.

Transfer the cut-out dough onto a lightly greased

baking tray. Mark into eight triangles with a knife

and prick dough surface with a fork. Sprinkle

lightly with coarse sugar.

Bake in preheated 180C oven for 2025 minutes

or until lightly golden brown. Leave in the baking

tray for 34 minutes before removing shortbreadout on to a wire rack to cool completely

Oatmeal Yam Cake

250g yam (half-cubed, half shredded)

400g rice flour

100g instant oatmeal

1 cup chicken stock

3 1/2 cups water

salt to taste

1 tbsp cooking oil

For topping:

2 cloves garlic (sliced)

125g dried shrimp (washed and

drained)

1 1/2 tbsp chai por (salted, preserved

radish)

For garnishing:

2 shallots (sliced and fried)


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2 red chillies (sliced)

3 stalks spring onions (chopped)

1 stalk coriander leaves (chopped)

Method:

COMBINE yam, rice flour and oatmeal with

chicken stock and water to make a thin paste ofsmooth consistency. Add salt to taste.

Spread mixture evenly and steam mixture for 30

to 45 minutes in a well-oiled pan till firm.

Heat oil in a wok. Fry garlic, dried shrimp and

chai portill brown. Spread over steamed yam

cake while hot.

Garnish with fried shallots, sliced chillies, spring

onions and coriander leaves.

Cool yam cake and cut into pieces. Serve withchilli sauce or sweet sauce.

Orange Cupcakes

Sifted and combined

225g self-raising flour20g milk powder

1/2 tsp baking powder



3 eggs, lightly beaten


1/2 tsp orange essence2 tbsp orange juice

1 tsp lemon juice

Line two pastry tins with paper cups. Creambutter and sugar until light and fluffy.

Beat in the eggs one at a time until well

combined.

Beat in essences then fold in the sifted dry

ingredients alternately with the orange and lemonjuice.

Fill paper cups with the mixture. Bake in

preheated oven at 170C180C for 1520

minutes or until well-risen and golden in colour.Serve the cupcakes warm.

Ping Pei Mooncakes or Chilled

Mooncakes

Ingredients:Filling - use lotus paste filling

Pastry (Skin)

225g kao fun (cooked glutinous rice

flour)

200g sugar

290ml water

1 tbsp condensed milk

3 tbsp shortening

Any colouring of your choice

Method:

Boil water and sugar together until sugardissolves. Leave to cool, add in condensed milk

and mix well.

Sift kao fun into the cooled syrup solution. Add in

shortening and mix into a smooth dough. Leaveaside, covered, for 15-20 minutes.

Divide dough into equal portions. Wrap dougharound filling. Press into mooncake mould, knock

out and chill in the refrigerator.


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Red Dates Jelly Mooncake

Filling:

100g Chinese red dates, seeded

300ml water

45g sugar

1 tbsp agar-agarpowder

A tinge of red food colouring

Method:

BRING red dates and just enough water to a boil.

Cook until dates are soft. Strain then pureecooked dates with 300ml water in a blender.

Strain the dates puree into a saucepan. Add sugar

and agar-agarpowder and colouring then bring

to a boil.

Pouragar-agarmixture into rinsed patty tins andleave aside to set. Remove from the patty tins and

cut out with a 5cm (2ins) round cutter. Set aside

for use as filling.

Red Date Mooncake(Hoong choe mooncake)

Ingredients:

Filling

250g red dates remove seeds and

steam till soft

300g red beans (chek siew tau)

200g sugar

50g corn oil

Method:

BLEND the steamed and soft red dates with

400ml water into a puree and sieve out the

impurities. Add the mixture to the red beans andpressure cook till the red beans are soft. Blend

again then use a muslin cloth to squeeze out any

excess water, leaving only the dry paste.

Heat up the sugar and half the oil, stirring

constantly. Add the red beans and dates paste andstir well. Add in the rest of the oil and stir until

the paste does not stick to the wok. Dish up into a

lightly oiled basin or bowl. Leave to cool.

Divide paste into equal portions of 110g each.Add a salted egg yolk to each portion. Wrap up

with pastry dough. Seal up the edges and placeinto a lightly dusted mooncake mould. Pressslightly with the flat of your palm. Knock the

mould against the table to dislodge the mooncake.

Bake mooncake in a preheated oven at 180

degrees C for 10 mins. Remove mooncake fromthe oven and leave aside for 2 mins. Brush with

egg glaze and bake again for 8 mins or until

golden brown.

Rich Fruit Cake

Ingredients:

100g dates, stoned and coarsely chopped150g glaced cherries, halved

60g chopped mixed peel

60g sultanas60g raisins

100g blanched whole almonds

100g walnuts, halved100g cashew nuts, coarsely chopped

75g flour

Pinch of salt

6 tbsp castor sugar3 eggs, lightly beaten

1 orange, grate to get the rind then squeeze out to

get the juice3 tbsp brandy

3 tbsp dark rum


GREASE a loaf tin. Line with greaseproof paperand grease again lightly. Preheat oven to 150C.


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Combine the fruits and nuts together in a mixing

bowl. Sift flour and salt over the fruits and nuts.Stir in sugar and mix thoroughly.

Whisk the eggs, add the orange rind, brandy, rum,

essence and orange juice. Blend well. Stir the

whisked ingredients into the fruit and nut mixture.Mix well to blend until mixture is just stiff.

Spoon batter into prepared tin. Smooth top evenly

with a palette knife. Arrange a few nuts aroundthe top and bake in preheated oven for 2 1/2 hours

or until cake is cooked.

Remove from the oven and leave aside to cool in

the tin for 10 to 15 minutes. Turn out cake onto awire rack to cool completely.

Santa's Pumpkin Cheesecake

Ingredients:Crust

150g plain flour, sifted


1 egg yolk

Filling

500g cream cheese (at room temperature)125g castor sugar


3 eggs

2 tbsp plain flour1 tbsp cornflour

100g steamed and pureed pumpkin

1/4 tsp ground cinnamon2 tbsp cornflour

Method:

Crust

Combine flour, butter, sugar and egg yolk in amixing bowl. Mix into a smooth dough. Wrap

with cling film wrap and refrigerate for 30 to 40

minutes.

Remove chilled dough and press onto the base of

a lightly greased 22cm spring form cake tin. Chillfor 20 minutes, then prick base with a fork.

Bake blind in a preheated oven at 190C for 10

minutes. Remove paper and beans and continue to

bake for another 5 to 6 minutes.

FillingBeat cream cheese till smooth. Add sugar and

essence. Continue to beat until fluffy. In betweenthe beating, stop the machine and scrape the side

of the bowl to ensure that the cream cheese is

evenly creamed.

Add eggs one at a time and beat well after eachaddition. Sift in flour and cornflour; mix.

Stir in pumpkin puree and sprinkle in cinnamon.

Mix till smooth.

Turn out pumpkin cheese mixture into the cooked

crust. Bake in preheated oven at 180C for anhour or until the surface of the cake is firm to the

touch and golden brown in colour.

Turn off the oven temperature and leave cake in

the oven for 30 to 40 minutes with the oven doorslightly ajar.

Remove cake and place onto a wire rack to coolcompletely. When cake is completely cooled,chill in the refrigerator for several hours or,

preferably, overnight. Cut into equal pieces

before serving.

Soya Bean Jelly Mooncake


2 tsp instant jelly

2 tbsp sugar

150ml canned lychee syrup


250ml soya bean milk

2 tbsp UHT milk


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1/8 tsp lychee essence

5 pieces canned lychee flesh, finely

chopped

Method:

COMBINE lychee syrup, sugar, agar-agar

powder, instant jelly and pandan leaf in asaucepan and bring to a boil.

Add in soya bean milk and allow the mixture to

come to a boil. Remove from heat, add in milk,

essence and chopped lychees. Stir well to coolslightly. Pour into well-chilled mooncake moulds

up to the brim. Leave aside to set then set them

completely (until firm) in the freezer. Knock outgently. Keep the jelly mooncakes well-chilled in

the refrigerator until serving time.

Recipe From Star

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