Orders (2017)

I am really blessed to have these orders (Jelly Cheesecakes and Brownies) from May Tang for her son's 20th Birthday, a great support as always. Very satisfied with the packing for these Jelly Cheesecakes and love the presentation on the desserts table. 

Non Bake Jelly Cheesecake

I am honored to have my 2nd recipe done up professionally by Share Food Singapore. 

Great achievement to me!

Jelly Cheesecakes (Orders 2016)

I was fortunate to have this opportunity to get some orders for my Jelly Cheesecakes from friends and via Share Food. Also, my 1st attempt using chocolate for the cheesecake (I will used chocolate ganache instead of melting chocolate next time). Feeling blessed for the good feedback for my hard work.

3D Jelly Art

Attended 3D Jelly Art Class by Annie Neo, it was indeed interesting and the Jelly was so beautiful. Great exposure and learning process3!

Non-Bake Strawberry Jelly Cheesecakes

I just love the presentation of these Jelly cheesecakes in my favorite Hello Kitty Bottles, with the different layers so nicely proportioned. With some advice from a professional photographer, I was able to capture the most beautiful view of it. Not only did they looked pretty but they also tasted so yummy. They were well liked by my friends who have tasted it. With the platform provided by Share Food, I am able to sell my Cheesecakes comfortably and confidently. More orders coming up for upcoming Christmas season and hope they will like my cheesecakes.

Colorful Jelly

The weather was so hot so I decided to make some cooling desserts to cool ourselves down. I came across this interesting recipe from Tastemade with Red, White, Blue Jelly for US Memorial Day or Forth of July. However, I am not able to find Blue Jelly, so I used Blueberry and Lime jelly instead. The presentation was not as good as those from Tastemade but with my own creation, the 3 jellies blended well with the condensed milk jelly. It was indeed a sweet and refreshing dessert for a hot afternoon.

Modifcations for my own reference

Ingredients

1 box Tortally strawberry jelly crystal (red)
200ml hot water
200ml cold water

1 box Tortally Blueberry jelly crystal (purple)
200ml hot water
200ml cold water

1 box Tortally lime jelly crystal (green)
200ml hot water
200ml cold water

2 tbsp powdered gelatin
1/2 cup cold water
11/2 cups boiling water
1 can condensed water

Directions

1. Add jelly crystal in 200ml hot water and stir till dissolve. Add 200ml cold water and stir. Pour in square mould and keep in fridge. Repeat the same for the other 2 jelly crystals (Blueberry & lime).
2. Once the jelly has set, cut them into large cubes. Set aside.
3. Pour 1/2 cup cold water into a large bowl and sprinkle the powdered gelatin on top. Let it sit for 5 mins. Add 11/2 cups boiling water and mix well. Add condensed milk and mix until fully combined. Allow to cool slightly.
4. Place the jelly cubes into a transparent cup. Pour enough of the condensed milk mixture on top until jelly cubes are just covered. Place in fridge till completely set.
5. Served chill.

Bear Cheesecake

My this week project is to make these Bear Cheesecakes (seems like we never tired of cheesecakes). This recipe from MiMi Bakery House is not the same as my usual cheesecake method with some amount of liquid in the cheesecake layers. It set well overnight and best to consume after leaving it at room temperature for not more than 5 mins. My first piece taken after I left it outside for too long thus the cream cheese layer turned melted like ice cream. I thought with 6 tbsp of gelatin powder, it will turn harden but surprisingly it did not. Interesting recipe indeed.

Double quantity of ingredients to make 17 pcs 

Ingredients

240g digestive biscuits
120g butter (melted)

500g cream cheese
80g caster sugar
160ml fresh milk
1 tbsp lemon juice
200g yoghurt (replace whipping cream)
3 tbsp gelatine powder, mixed with 6 tbsp hot water

Directions

1. Combine butter and digestive biscuits and mix well. Pressed onto the base of cupcake cases. Chilled in fridge for 15 mins.
2. Beat cream cheese and sugar till smooth. Add in milk and lemon juice. Stir until well blended.
3. Add in yoghurt in 3 batches. Finally add in the gelatin mixture and stir well.
4. Scoop the cream cheese mixture near to the rim of prepared cupcake cases. Decorate with mini oreo and chocolate chips.
5. Chill the cheesecake overnight. Serve chill.

Peach Cheesecake

I have always wanted to make this Jelly Topping Cheesecake (I used my recipe for the cheesecake layers). My first attempt failed as I tried to short cut with Agar Agar powder instead of gelatin. It looked clear when boiling in the pot but it turned out cloudy after set and the peach pattern not able to see clearly. I was not satisfied with the result and decided to try again with this recipe (for the Jelly layer). Glad that it turned out successful - pretty and yummy!

With Modifications

Ingredients

300g Digestive Biscuits

120g butter (melted)

250g cream cheese

200ml boiling water
8g gelatin powder

50g sugar

1 can Peach halves (thinly slice)

3 tsp gelatin powder
1.5 cup water

Directions

1. Mix  biscuits crumbs & melted butter together and press firmly with the help of a spoon onto the base of the spring form pan. Chill for 4 hours.
2. With an electric mixer, beat cream cheese until smooth & creamy.
3. Dissolve gelatin powder and sugar with 200ml boiling water.
4. Pour gelatin solution into cream cheese mixture and mix well.
5. Pour the cheese mixture into the biscuit base and chill for 2 hours.
6. Arrange the thinly slice peach on the surface of the cake to make a rose pattern (watch the video clip).
6. In a pot, add 1.5 cup water, gelatin powder and bring to boil until gelatin powder dissolves. Allow mixture cool down for 5 mins and gently pour the jelly on top of the cheesecake.

Cream Cheese Tarts

In order to clear my cream cheese in the fridge (which I bought quite sometime back), I decided to make these Cream Cheese Tarts. This time I am giving them a variety of colours to complement with Valentine's Day. A great snack indeed!

No Bake Strawberry Cheesecake - Orders (Dec 2015)

Finally mission completed making these No Bake Strawberry Cheesecakes for an order. The last batch failed as I was too impatient and rush to add the Jelly portion before the cream cheese set completely. Lesson learned not to rush things and to have more patient in whatever we do. 

Soya Milk/Pandan Soya Agar Agar (2015)

This year, I have decided to make the non Traditional & Cooling Mooncakes ie Soya Milk Agar Agar and Pandan Soya Agar Agar Mooncakes. My first attempt making the Pandan Soya Agar Agar Mooncakes failed as I did not cook the mixture long enough (till thicken). I have updated the recipe for future reference.

Colourful Agar Agar

I was in the mood to make something colourful and cooling, so I bought different colour of Agar Agar powders from Supermarket and get my hands to make these. This was quite time consuming as it needed time for them to set before adding the next layers but after completion, it was indeed pretty. They kids love them as it was not only nice to see but cooling too.

Ingredients 

Coconut Layer
10g Agar Agar powder
800ml water
200g sugar
200g coconut milk
2 pandan leaves

Colour layers
1 pkt Green Agar Agar Powder
1 pkt Red Agar Agar Powder
1 pkt Yellow Agar Powder
1 pkt Orange Powder
Colorings (optional)

Directions

1. Coconut layer - In a pot, add water, pandan leaves and agar agar powder and heat t boils. Turn off heat and add coconut milk. Remove pandan leaves and set aside to cool slightly. 
2. Coloured layers - I start with green colour and follow by other colours (to your reference). Dissolve 1 pkt of Agar Agar powder in 1 litre of water. Add 250g sugar, stir and bring to boil on low heat.
3. Assemble - Scoop a few spoonful of Green Agar Agar and let it set in fridge for a while. Scoop a few spoonful of coconut agar agar (just enough to see the white layer) and let it set in fridge.
4. Cook the next colour as per Direction #2. Follow by filling in the coconut layers after each colour till all complete.

No Bake Strawberry Cheesecakes - Orders (Sep 2015)

Thanks to Felicia for the orders of No Bake Strawberry Cheesecakes on 4 Sep 2015

Cream Cheese Tarts

Thanks to Ms Chan Lai San for this excellent recipe. I was contemplating if I should buy Blueberries pie filling as I knew I will not be able to finish up the whole can. Instead I used Strawberry Jam (since I have it in my fridge). The effect was equally good and I am satisfied with the swirl design. However, I had more tart shells then the cream cheese fillings, so I will add the whole block of cream cheese instead (250g) the next time I bake. I am so happy that my kids love them.

Recipe adapted from Chan Lai San

Ingredients 

Pastry
225g plain flour
100g icing sugar
100g butter
1 egg

Filling

200g cream cheese (to use 250g next time)
20g butter
40g castor sugar
1 egg
20g whipping cream
15g plain flour
Blueberries pie filling (I used strawberry jam)

Directions

1. Using a electric mixer, combine flour, butter, sugar and egg until a smooth dough is formed. Put in a plastic bag and chill in refrigerator for 30 mins.
2. When chilled, take a ball of dough and place into a floured tart mould. Press the dough up to the side of the mould and  trim off the edges. Prick the base with a fork and bake in a preheated oven at 190 Deg C for 5 mins. Allow to cool.
3.Beat cream cheese, butter and sugar until light and smooth. Add egg and mix until well blended. Mix in whipping cream and mix till combined. Lightly add in flour and mix till well incorporated.
4. Spoon the mixture onto the pre-baked tart shells. Add a little jam (I mixed a few drop of little water to the jam) and drop on top of mixture. Use a satay stick to swirl to create a marble effect.
5. Bake tarts at 200 Deg C for 10 mins. Remove from oven to cool and chilled in fridge before serving.

Jelly O Hearts Cheesecake

I made this whole cheesecake for Kenneth & Cynthia's Wedding Anniversary. Though there were some hiccups but after some touch up and all cover up. Glad that they love it!

Coconut Milk Mango Pudding

It was a hot afternoon and this dessert came perfectly in time. Bought some mangoes and decided to explore this recipe. Thanks to Me+Food=Love for Family for sharing this video.

Ingredients 

70ml water
60g Condensed Milk
60g Full cream evaporated milk
60g Kara Coconut Cream
1.5 tbsp gelatine jelly powder
2 ripe Mangoes (cut for blending)
1 ripe Mango (cut into cubes)

Directions

1. Pour water into a pan, add coconut cream and gelatine powder. On small heat, stir to dissolve and cool slightly.
2. Add 2 cut mangoes into blender, add evaporated milk and condensed milk, blend for a minute.
3. Pour into coconut milk mixture and mix well. 
4. Put some mango cubes into jars and pour in mixture. Give a stir and chill till set. Top with some mango cubes and ready to serve.

Beer Alike Apple Juice Jelly

This was such an interesting experiment to make these Beer Alike Apple Juice Jelly. Thanks to my friend, Shirlyn who shared this video clip with me. However, the foam for my jelly did not manage to stay more than a few hours or overnight. Overall, it still a cooling desserts for everyone for a hot afternoon.

Ingredients 

500ml clear apple juice (at room temperature)
10g gelatin powder

Directions

1. Transfer 3 tbsp of apple juice into a large microwavable bowl. Then add gelatin powder and mix well. Cover and microwave for 30 secs and mix well again.
2. Add the rest of the apple juice, float the bottom of the bowl in ice water, mix slowly with a whisk for 6 mins: it is about the time the mixture reaches 18 deg C.
3. Remove the bowl from the ice water, then mix quickly for 15 seconds to make the foam.
4. Serve in glasses and cool in the fridge for an hour to set.

Lao Ban Beancurd

My kids love this type of beancurd while I love the traditional ones. An easy to make dessert and very cooling for a hot afternoon.

Ingredients 

1 litre Drinho Soya Bean Milk (Must use this soya milk)
50g Nestle Coffeemate Powder
4 tsp Instant Jelly Powder

Directions

1. Heat the soya bean milk in a pot till hot, be careful not to let it reach boiling point.
2. Add in coffeemate and stir till fully dissolved.
3. When soya milk is hot (you should feel the steam coming from the pot), add in instant jelly powder and stir fully dissolved. Important: don't stir in when the milk is just warm, if not it won't set nicely.
4. Quickly turn off heat and pour into containers.
5. Refrigerate overnight or at least 4-5 hours before serving. 

Longan Agar Agar

As I had promised my colleagues, I made this Agar Agar with a can of Longan that I had in my kitchen storage. What a cooling dessert on a hot day!

Ingredients

1 pkt of Agar Agar (your preference of color)
1 litre water
100g sugar
1 can Longan

Directions

1. Pour the syrup in can Longan into a pot and add water up to 1 litre in total. 
2. Add 100g sugar and bring to boil, cool down a little and pour into preferred container.
3. Cut Longan into smaller bites and add half portion into the container (it will sink to the bottom).
4. Let it cool a lttile and sprinkle the balance on top of agar agar. Bring container to fridge and chill for a few hours.

Longan Tofu

The weather has been very hot and humid lately, making it worse with the haze coming from Indonesia, so I decided to make this cooling desserts, Longan Tofu. The steps were very easy to follow and the texture super soft and smooth. I am glad that everyone loves this desserts alot!

Ingredients

1 level tbsp Agar Agar powder (8g)
1L water
210g sugar
2 blades pandan leaf, tied into a knot
1L soya milk (I used sweetened)
150ml evaporated milk
150ml canned longan syrup (from longan can)
Longan

Directions

1.Cook sugar, 750ml water and pandan leaf until water boils.
2.Mix agar agar powder with 250ml water and pour into boiled mixture (step 1). Bring to boil again , simmer for another 2-3 mins and turn off heat.
3.Pour in soy milk, evaporated milk and longan syrup. Mix well.
4. Pour soya mixture into prepared cups.
5. Let them cool down a little and let cool down a little and add 1 longan on top. Chill in fridge before serving.