Archive for category Dessert

Lovely Moist Steamed Chocolate Pudding

Posted by blurcheryl in Dessert, My Cook Book, Steam on April 12, 2011

The first time I had Chocolate pudding was when I am holidaying with my family at Fraser Hill. We stayed at The Whittington Bungalow and enjoyed very much the company and food prepared by the caretaker Mr & Mrs Lim. They have now retired and stay with their children in Subang I think.

You may want to know how much I enjoyed my time in Fraser hill, and you can read more about it here: Click on title

The Kiasu Direction to Fraser Hill 

The Whittington Bungalow at Fraser Hill

Whittington Bungalow: The Great Caretaker

Ye Olde Smokehouse Fraser Hill

Nothing beats an old-fashion piece of warm chocolate pudding and this is my first attempt in making one. To much of my own surprise.. heh it turn out pretty good [ to my standard].

Again self praise I admit.

Ingredients needed:

  1. 2/3 cup of multipurpose flour,
  2. 1 tablespoon of baking powder,
  3. 2 eggs yolks,
  4. 1/2 cup of melted butter,
  5. 1/2 cup of sweetened chocolate button
  6. 2/3 cup of castor sugar ( I did not add because I use sweetened chocolate)
  7. Dried Cranberries -optional
  8. A pinch of salt – optional

First beat the eggs. Add sugar. Add chocolate, butter, a pinch of salt if you like, flour and baking powder, mix until well combined.

Grease the metal bowl with butter and pour 2 tablespoon of brown sugar on it and let the sugar coat the bowl, discard excess sugar.

Pour the mixture into the bowl

Throw in a handful of dried cranberries

Cover the bowl with baking paper like this.

Cover the baking paper with 2 layers of aluminium foils and tie it. Steam for 45 minutes.

Tadaa!!!!

 

Yummy.. it taste really good you know!

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Mrshomely Mocha Pots de Crème

Posted by blurcheryl in Bake, Dessert, My Cook Book on March 28, 2011

Mocha Pots de  Crème  is a french version for American Pudding and it is really easy to make. Since I have all the ingredients at home I just went ahead making one while my Yeobo is out to play golf. One of my favourite past time was to cook, but it has too be easy! Speaking of which, Mocha Pots de Creme is one easy dessert to make and presentable in my opinion.

Lets get down to the ingredients! This recipe makes 5 pots in total, using small rameskin.

  1. 1/3 cup of castor sugar
  2. 1 tbsp coffee powder
  3. 2 cups of milk
  4. 7 egg yolks
  5. Unsweetened chocolate powder 1/2 cup
  6. 2 tbsp of vanilla essence
  7. 2 tbsp of Coffee liquor- You may use Kahlua or Tia Maria. Kahlua is sweeter version

 

In a pot or saucepan on low heat, add in the coffee powder, follow by milk. Stir until the coffee powder has dissolved.

Add in castor sugar stir until dissolved, and  heat the mixture just until boiling. 

Add in the chocolates and stir until dissolved

Add in Coffee Liquor

Then add the vanilla essense. I finish this small bottle already for this recipe lol. Stir well all ingredients and remove from heat.

In a bowl, whisked the egg yolks and slowly scoop in the mocha mixture and stir well. While doing that, you can put the rameskin in the oven to heat it for use later.

Remove the rameskin from the oven, and scoop in the mixture into the rameskin. Place the rameskin on a deep pan and add boiling water until it covers half of the rameskin as shown in the photo. You can also sieve the mixture so that the Mocha de creme has a smoother surface without those bubbles. For me I couldn’t be bothered.

Cover the pan with aluminium foil and place it into oven to steam it at 150 C for 30-45 mins.

Use the cake tester to check. The mixture shouldn’t stick on the cake tester.

Remove from oven to cool then transfer to the fridge to chill for at least 2 hours or more. Use plastic cling wrap to wrap the rameskin to ensure freshness. You can keep this dessert up to a week.

Tadaa!!

Serve on top with vanilla ice cream and chilled blueberries.

Or add some dried cranberries too!

Hope you like this recipe!

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2 Comments

White Chocolate Souffle

Posted by blurcheryl in Bake, Dessert, My Cook Book on March 24, 2011

I have been dreading to share the souffle making in this post. I have stalled it for a few days. I even stalled it longer in making it for real. A promise is a promise. I need to try making souffle  and also perfect it so that one day I can invite Renee to come to my house to enjoy afternoon tea with a souffle dish, be it sweet or savoury.

This post is about my first attempt in making a souffle. I never tasted one, so only judge the souffle by its texture describe by the expert it should be light and fluffy.

I also did not hope that my first souffle will be a success or failure, therefore no high hopes in the making.

The Ingredients that I use to make four souffles, size of  small rameskin: (agak- agak only)

  1. 200gm White chocolate melted in a double boiler
  2. 2 eggs, egg whites and egg yolks seperated
  3. 2 tablespoon of butter
  4. 1 tablespoon of coffee liquor
  5. 1/2 cup of caster sugar
  6. 2 tablespoon of multipurpose flour

 

First, mix the egg yolk with the 2/3 of the prepared caster sugar, beat it until well combined and the egg mixture turn light yellow colour and the sugar dissolved.

Then add the egg mixture into the melted white chocolate and add in the coffee liquor. Combine and mix well.

Get the rameskin ready. With your finger or using a pastry brush, brush the inner rameskin to be coated with butter. Then sugar coat the inner rameskin by scooping some caster suger into the rameskin, discard the extra sugar and repeat the same for other rameskin.

Then use an electric mixer to beat the egg white. I dont have so I use my beautiful hand to do it. Beat the egg whites until white and fluffy, add in remaining caster sugar gradually by spooning little by little. Continue beating until the whites becomes stiff. Stiff until  if you turn the bowl over your head the egg whites wont drop a bit. If  you have an arguement with your hubby or in bad mood, its good time to beat the egg whites with your hand, release some tension I think. Cooking Therapy!

Then fold in the white chocolate mixture into the egg whites gently. I said FOLD in! Not mix it.

Pour the mixture into the rameskin and bake it for 45 mins at 120 C.

Look at my White Chocolate Souffle!!

Nice or not my souffle?!! Does it look perfect? I can cheat people with this photo!!

ITS A  FLOP ACTUALLY!!

The moment I took the souffle out from the oven in less than 2 minutes it collapsed!!  The souffle is still soft and fluffly but it colapsed. Its rather sweet, maybe because I use white chocolate to make it.

Did you notice, in my ingredients I need to use flour? I totally forgot about the flour!!

Next time, I will try again to make a better souffle and hopefully it’ll be success. Gordon Ramsay’s Passion fruit and Banana Souffle sounds good to me. So wait till I get my blender for my next souffle attempt.

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Crispy Chocolate Filo

Posted by blurcheryl in Bake, Dessert, My Cook Book, Pastry, Western on January 18, 2011

Writing this real quick.

I got these amazing and delicious chocolate buttons from my boss who went to Perth last month, and he bought this for me as a souvenir, from the Margaret River Chocolate factory. My SIL who also went to Perth last year (2010) told me that its expensive wor. Could easily cost more than RM100 for that 2 pack and I believe her of course, because the chocolate I bought from Melbourne are damn expensive too and its a bar ..not in buttons form.

I am so happy to receive this souvenir that these 2 packets of chocolate still sits in the fridge, not untouch but consume very very s l o w l y. Its nice to eat the chocolate buttons on its own, its so crunchy!! I like to chew my chocolates!

Since my nieces were here during the school holiday (Dec) I experimented this chocolate snack for them to try. Be my guinea pig!

The Ingredients you need are:

  1. Filo Pastry
  2. Chocolate
  3. Assorted Nuts (own preference)
  4. Olive Oil or Melted butter

 

First, thaw the filo pastry, but do not let it dry. Open the packet, and let it thaw slowly, use a wet tea towel to cover it to keep it moist. You have to work very quickly if using the filo pastry for whatever you are making, because it breaks easily due to its thinness.

 The pack of filo pastry I have has been sitting in the freezer for god knows how long it is. I bought it from Cold Storage, by Pampas.

To make the Crispy Chocolate Filo, cut the filo sheets into small square size about 4 inch by 4 inch (4′ x 4′). Layer 4-5 sheets of the filo pastry and apply melted butter or olive oil on each sheets of the filo pastry generously.

Then put a bunch of chocolate buttons you can subsitute this with 1 square of chocolate from the cooking chocolate bar. On top of the chocolate I put 1 small piece of walnut because I like chocolate with nuts. Wrap the fillings like how you wrap a wanton. Never mind the shape you need to make this quick. Just make sure the filo pastry doesn’t break.

Then bake it in the oven for 8-10 minutes or less until the filo pastry turn brown/crisp! When its done, leave it to cool at room temperature and serve!

Voila, quick chocolate snack , pack with filo pastry crispiness.

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Homemade Blueberries Scones with Blueberries Jam

Posted by blurcheryl in Bake, Dessert, My Cook Book, Western on November 22, 2010

Last Saturday got nothing to do, too lazy to be going out also, and spend whole day at home, like hibernating, except I didn’t take any afternoon nap.  Morning bake some scones for breakfast, and this time I made Blueberries Scones. Bought the Blueberries from Isetan Lot 10, very cheap RM6.90 only for a packet.

Spend the whole day watching Korean Drama too. Almost finish the whole series in 2 days wahahahahahha.

If you want to know how to make scones, click Here .

This time I make the scones, in triangle shape, where I smoothen the scones dough into a big round shape, then use a knife to cut it into wedges, in total I cut it into 6 pieces.

Tadaa!! YummY Blueberries Scones, with Blueberries Jam also. Click Here  to see how to make jam.

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APPLE CHIPSaholic

Posted by blurcheryl in Bake, Dessert, My Cook Book on August 31, 2010

Apple Chips is a healthy snack, naturally sweet and does not make you fat! What’s more, you can use old and going to rot apple to make this.pssst.. ‘Nobody knows’ if you serve them, its delicious. This is the first time I made this btw, and I use a long long overdue apple that has been sitting in the fridge maybe close to 2 months? Its the same batch of apple I use to make the Chekai Apple Strudel .
Hello.. I am living by my new Cheapaholic Rules: So I keep the old apple and make something out of it.
 
So firstly, slice the apple paper thin.
 
 
 Then use a paper towel to dry it, or air dry it under the fan, or you can sun dry it, depending how much time and effort you want to put in. I just blot dry it with paper towel  and fan it for a while. If you are concerned about the apple oxidation, you can soak the apple slices in the lemon or salt water before drying it. I did not do that because, when you bake  it in the oven, the apple slices will turn brown eventually. Nobody knows you skip 1 process. wahahhhaa .
Using the baking sheet,  spread the apple slice evenly, set the oven to 150 degree for 10 minutes to slow roast/bake/dry it in the oven, repeat the process every 5-10 minutes until you feel it turn crisp. The apple will shrink and darken.  You really have to be patient here, and do not rush it by increasing the temperature. The apple slices can burn easily. You don’t want to waste the apple right?
 
How to know the apple chips are ready?
They should feel dry and papery to the touch. It may not feel crispy when its still warm but it’ll turn crispy when its cool enough. Try not to remove the apple chips right after its done in the oven, let it cool and dry in the oven. To save time  you can bake the apple chips halfway done and put it aside, continue with the others. Then combine all together and bake another 5-10 minutes, repeat until all is bake evenly and turn crispy, let it cool for say 30 minutes, and if its not crispy enough, bake for another 3-5 minutes.
 
Tadaa!! Apple Chipsaholic. I don’t get to keep them in the jar for snacking later on, my dear hubby can’t stop eating them.  
 

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Chekai Apple Strudel

Posted by blurcheryl in Bake, Dessert, My Cook Book on August 18, 2010

 Here’s the list of the left overs I used for the Chekai  Apple Strudel
 
 
  1. South African Red Apples – 1 month + (cannot remember wahahahha)
  2. Kawan Puff Pastry – Too long to remember
  3. Palm Sugar – from Cambodia, imagine from November last year. Its free from Mdm. Sachiko
  4. Low Fat Whipped Cream – Since June after I made the Scones
Firstly, to make the apple fillings.
Slice the apple thinly, and in a sauce pan, with some butter, cook the apple until abit brown.
Then combine 1 tablespoon of Milk/Cream, 2 pinch of flour,  Palm Sugar to taste, 1 tablespoon of Cinnamon powder, abit of water and simmer the apple until soft, set aside.
 
Here’s how my apple looks like, keep the apple fillings in the fridge to cool.
 
Cut the Kawan Puff pastry to half, and bake it for 30 minutes.
 
I doesn’t want the puff pastry to puffed up until very thick, so half way baking, I put another baking sheet to weight it down abit. Here’s how it looks like. Once the puff pastry is done, remove from oven and set aside to cool.
 
Then the fun part comes, you can start layering with whatever you like. Mine will be Vanilla Ice Cream Whipped Cream, some dried Strawberry from Cameron courtesy from Mean Queen Anna, and of course the Apple fillings prepared earlier.
 
The process, puff pastry, top with Ice cream and apple fillings. The rest I didn’t take picture, need to do it quickly or the ice cream and whipped cream will melt until look ugly.
 
Tadaa!! My Chekai Apple Strudel.
 
Try it ya! Very Simple
 
 

5 Comments

Green Tea Mochi

Posted by blurcheryl in Dessert, My Cook Book, Steam on July 17, 2010

Jeng Jeng Jeng..!!
My new toy from Ikea.
Spatula and the measuring jug for my culinary attempts.

This time, I am making Green Tea Mochi. I love mochi!!

Ingredients that I use:

  1. Potato starch
  2. 4 teaspoon of Green Tea Powder
  3. 1 cup Glutinous Rice Flour
  4. 1 cup Water
  5. 5 sachets white sugar

Firstly, mix the green tea powder and sugar into the 1 cup of water until all ingredients dissolved. Then pour the mixture into the glutinous rice flour and mix evenly. The mixture will be watery and make sure there is no clumping by using a wire sieve to pour the mixture into another bowl.

Steam the mixture in high heat for 20-30 minutes. Wrap the pot lid with a tea towel, so when steaming the tea towel will absorb the moisture.

Test the readiness of the mochi with a chopstick, if its cook thoroughly. Get the potato starch ready on your table top, and scoop the cooked mochi onto the potato starch flour so it is covered with the potato starch and not sticky. Divide the mochi to small bite size balls, and keep in the fridge to cool and serve later.

I divide some of the mochi balls smaller, and serve with Vanilla Ice Cream! Yum Yum!

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