MANGO MOUSSE CAKE

This is the special Birthday cake I have bake for my colleague birthday which I have promise her we will be celebrating for her on last Saturday 8th Nov 2012 but due to emergency in her hometown she is on EL. Erm.. can say anything already as my other colleague will walap finish all the cake without keep for her (heheheh). Just can say no luck for her to try :). The cake is quite tasty and can say it taste better than my Mango Mille Crepe which I done previously and I dare not share the recipe out cause it is tasteless. Here is the recipe for the Mango Mousse cake which I use back my Strawberry Mousse Cake recipe with some modification in the recipe. Hmm I need to improve my way of decorating those cake as I am not so good in it yet :(

 

Ingredient:

for Sponge Cake

2 Eggs

2 Eggs Yolks

100 gm Castor Sugar

1/2 tsp Mango Essence

50 gm Sifted Cake Flour

2 Eggs Whites

A pinch of Cream of Tartar

1 tbsp Castor Sugar

for Mousse Cream

4 tsp Gelatin Powder

4 tbsp Water

100 gm UHT Milk

1 Egg Yolk

220 gm Heavy Cream

40 gm Castor Sugar

3 tbsp Mango Concentrate

 

for Garnishing

Fresh Mango Slices

Fresh Mango Dice

 

Method:

for Sponge Cake

• Preheat your oven at 180/200'c.
• Line and greased the 6" & 7" round baking tin.
• Using mixer, mixed together eggs, eggs yolks and sugar until creamy and light.
• Add in mango essence.
• Fold in sifted cake flour and mix well and set aside.
• In a separate clean bowl, whisk egg whites till foamy and add in cream of tartar. Beat to a soft peak and add in castor sugar and beat till stiff peak.
• Fold in 1/3 of the egg white mixture into egg yolk mixture. Mix well and fold in the rest.
• Separate the batter to 2 and pour into both baking pan (a thin layer around 0.5" height will do) and bake for 15-30 minutes or until cooked on the middle tray (insert a skewer in the middle of the cake and it come out clean).

for Mousse Cream

• Add gelatin with water and set aside to bloom.
• Cook egg yolk and milk in saucepan till well combined.
• Melted gelatin over simmering water and pour into egg yolk mixture and mix well and set aside to cool slightly.
• Beat heavy cream and castor sugar till soft peak form (place over a bowl of ice water).
• Add in mango concentrate and mixed well.
• Fold the gelatin with egg yolk mixture into the cream batter and combine well

for Assemble the Strawberry Mousse Cake

• Place a piece of 7" sponge cake at the center of the removable cake pan.
• Pour in half of the mousse batter and spread evenly and add in the fresh mango dice.
• Place the last place a piece of 6" sponge cake at the center and on top of the mousse and press lightly.
• Pour in the balance half of the mouse and spread evenly to cover the whole cake.
• Place the cake in fridge for 4hours or overnight or till set.
• Remove the cake from fridge and use hair dryer to warm the pan outer for 1mins.
• Remove the cake from the pan and it is ready to be serve cool. 

DURIAN CHEESECAKE

Now is durian season and I can see a lot of place all along the road side people selling many many durian, so I will try to baking Durian Cheesecake in bake-style recipe. Manage to get my durian for FOC from Hubby grandma farm so no need to buy :). The bad news is I only manage to taste a slice for it only and the cake have to goes to dustbin cause the soft plastic storage box collapse and "piak" it's fall to floor :(

The durian tree at Dengkil

Bake style Durian Cheesecake

Ingredient:

for Bottom Biscuit Layer

125 gm Digestive Biscuit (crushed)

65 gm Butter Melted

for Durian Cheese

500 gm Cream Cheese (room temperature)

80 gm Castor Sugar

300 gm Durian Flesh (smash with fork / blended)
3 nos Egg (medium size around 160gm)
90ml Milk
1 tbsp + 1/4 tsp Corn Flour/ Starch
 

Method:

for Bottom Biscuit Layer

• Mixed digestive biscuit with butter until well combine.
• Compact press the mixture in a 7" cake tin and keep aside.

for Durian Cheese

• Beat cream cheese and castor sugar until smooth
• Beat in durian flesh and mix well.
• Add in egg one at a time and beat well after each addition
• Steam bake the cake at 150'c preheat oven for around 30 - 40 minutes.
• After remove from oven the cheesecake is not firm yet and you will need to let it cool completely.
• Fridge the cake for atleast 5hours or overnight until it is firmly set.

 

Remark: Credit to Yong SH for sharing this recipes

NASI LEMAK

Just like the owner of the blog from which I took the recipe to try on... I am a superb Nasi Lemak lover. If you wan me to have Nasi Lemak for my 3meal in a day, I can make it too :). I have try to my best to cook but for the first time cooking this consider not bad just that I have use not enough coconut milk for cooking my rice and the rice outcome not enough coconut fragant but lucky my Lil' Girl still love it and she finish up all the rice.

 

Ingredient:

for Coconut Rice

2 cups Rice (I use fragant rice)
110 ml Coconut Milk
350 ml Water
3 pcs Pandan Leaves

3/4 tsp salt or to taste
2 slices Ginger, Shredded

 

for Sambal Chilies

Blended Chili Paste:
  20g dried chili, cut into two, boiled in hot water for 5mins
  1 big Onion
  3 cloves Garlic
  1 tsp Belacan

  2 slices Ginger

1 big Onion (sliced)
30 gm Tamarind Paste (mix with 125ml water and remove the seeds)

30 gm Anchovies (deep fry and ground to fine powder)
200 ml Water
3/4 tsp salt or to taste
1 1/2tbsp sugar or to taste

 

for Garnishing

Deep Fry Anchovies

Hard Boiled Egg (I did not prepare this as my Egg are finish)

Japanese Cucumber

Pandan Chicken (from my previous recipe)

 

Method:

for Coconut Rice

• Washed rice and place it with the knotted pandan leaves in an electric rice cooker.
• Pour in coconut milk, water, ginger and salt over the rice. Stir well and leave the rice to soak for 30mins for the rice become more fluffy.
• After the waiting timing, cook the rice. Once the button auto switched to “keep warm” button, fluff the rice with a fork or chopsticks.
• Leave it warm in the rice cooker before serve.

** you need to adjust water amount according to the type of rice you use.

 

for Sambal Chilies

• Heat oil in a wok and add in chili paste. Stir fried over low medium heat till fragrant and oil separated (take about 20mins).
• Add in ground anchovies, tamarind water, water and keep stirring until the sambal is abit thick.
• Season with salt and sugar to your taste and the last add onion slices.
• Cook to mix well for 1-2mins.

Remark: Credit to Sonia for sharing this delicious recipe

PANDAN CHICKEN

I am cooking this as a chicken side dish for my Nasi Lemak. Love it so much but dislike the tumeric powder which leave yellow stain on my finger. So if you wanna try this recipe, so better make sure you wore a plastic gloves :)

Ingredient:

1 pc Boneless Chicken Breast

Marinate:

  2 tsp Turmeric Powder

  2 tsp Sugar

  3 pc Shallots (minced)

  Salt to taste

  Pepper to taste

Enough Pandan Leave (Trim to 3" long each)

Toothpick to secure the the wrap

 

Method:

• Clean chicken breast and cut it into smaller pieces & coarsely mince it with back of the knife.
• Put the chicken meat into a big bowl and add in all the marinate ingredients and mix thoroughly.
• Cover the bowl with cling wrap and marinate it over-night in the fridge.
• Place 1 or 2 pcs of the chicken in one of the pandan leaves end and roll it tightly to the other end.
• Secure the end of the leaves wrap with a toothpick.
• Heat enough oil for the frying and makesure the oil is enough to cover our chicken when we are frying it.
• Lower it to medium heat and deep frying it until golden color.

 

Remark: Credit toTin Tin for sharing this recipes

STRAWBERRY CHEESECAKE

With the leftover cream cheese on my fridge and wondering what to do with it, I went survey on some food recipe using cream cheese and I have come across this Strawberry Cheesecake... Once the cake is done & have keep it overnight in fridge, the outcome is awesome and it taste not bad too :).

Before keep in fridge

Ingredient:

for Bottom Biscuit Layer

125 gm Digestive Biscuit (crushed)

63 gm Butter Melted (I use Golden Churn brand)

for Strawberry Cheese

1 1/2 tbsp Gelatin

4 tbsp Water

250 gm Cream Cheese (room temperature)

90 gm Castor Sugar

110 gm UHT Whipping Cream

250 gm Strawberry Puree

for Garnishing
Strawberry Sliced

Method:

for Bottom Biscuit Layer

• Mixed digestive biscuit with butter until well combine.
• Place the mixture in a 7" cake tin and compact press.
• Keep in fridge until the biscuit layer is set or overnight (if you prefer crunchy bottom biscuit layer, bake it at 180'c pre-heat oven for 10minutes).

for Strawberry Cheese

• Add gelatin with water and set aside to bloom.
• Beat cream cheese and castor sugar well and add in whipping cream.
• Melted gelatin over simmering water and mixed into cream cheese mixture and mix well.
• Mixed in strawberry puree to the cream cheese batter and mixed well.
• Pour the mixture into the cake tin with biscuit layer on the bottom and flat in nicely.
• Arrange the strawberry sliced as per desire and place it in fridge until it is firmly set.

CHOCOLATE MOUSSE CHEESECAKE #2

I am again this Chocolate Mousse Cheesecake because my Lil' Princess specially requested for it but this time round I am making pure dark chocolate flavour with a little amendment using previous recipe.

Ingredient:

for Bottom Biscuit Layer

110 gm Digestive Biscuit (crushed)

55 gm Butter Melted (I use Golden Churn brand)

for Dark Chocolate Mousse

1 1/2 tbsp Gelatin

50 ml Water

250 gm Cream Cheese (room temperature)

50 gm Castor Sugar

250 gm UHT Whipping Cream

1/2 tsp Vanilla Essence

200 gm Dark Chocolate (melted in double boiler way)

for Garnishing
2 tbsp Dark Chocolate (scoop out from above melted chocolate)

Nibs Almond

Method:

for Bottom Biscuit Layer

• Mixed digestive biscuit with butter until well combine.
• Place the mixture in a 7" cake tin and compact press.
• Keep in fridge until the biscuit layer is set or overnight (if you prefer crunchy bottom biscuit layer, bake it at 180'c pre-heat oven for 10minutes).

for Dark Chocolate Mousse

• Add gelatin with water and set aside to bloom.
• Beat cream cheese and castor sugar well and add in whipping cream and vanilla essence.
• Melted gelatin over simmering water and mixed into cream cheese mixture and mix well.
• Mixed melted dark chocolate to the cream cheese batter and mixed well.
• Pour the mixture into the cake tin with biscuit layer on the bottom and flat in nicely and place it in fridge until it is firmly set.

for Garnishing

• Apply evenly 1 - 2 tbsp melted dark chocolate to the baking paper and fridge it for it to set
• Unfridge the cooled chocolate and I use spatula to remove it from the baking paper so it will look like grated chocolate.
• Spread the nibs almond on the side of the cake and the grated chocolate in the middle of the cake. Keep the cake cool in the fridge.

CHOCOLATE MOUSSE CHEESECAKE #1

Today is my dearest Hubby 37th years old birthday. I am planning for making a simple cake to celebrate with him and would like to give it a try in making this Chocolate Mousse Cheesecake. So I hope the cake outcome is nice and hope it taste delicious :). I have prepare the bottom biscuit layer 1 day earlier and keep it in fridge until it is set.Today gonna prepare the dark chocolate and white chocolate layer. Hope dear Hubby would love the cake that I have made for him.

Ingredient:

for Bottom Biscuit Layer

140 gm Digestive Biscuit (crushed)

70 gm Butter Melted (I use Golden Churn brand)

for White and Dark Chocolate Mousse

1 1/2 tbsp Gelatin

50 ml Water

250 gm Cream Cheese (room temperature)

50 gm Castor Sugar

250 gm UHT Whipping Cream

1/2 tsp Vanilla Essence

60 gm White Chocolate (melted in double boiler way)

80 gm Dark Chocolate (melted in double boiler way)

for Garnishing

Nibs Almond

Method:

for Bottom Biscuit Layer

• Mixed digestive biscuit with butter until well combine.
• Place the mixture in a 7" cake tin and compact press.
• Keep in fridge until the biscuit layer is set or overnight (if you prefer crunchy bottom biscuit layer, bake it at 180'c pre-heat oven for 10minutes).

for White and Dark Chocolate Mousse

• Add gelatin with water and set aside to bloom.
• Beat cream cheese and castor sugar well and add in whipping cream and vanilla essence.
• Melted gelatin over simmering water and mixed into cream cheese mixture and mix well.
• Divide the mixture into two portion.
• One portion to be mixed with melted dark chocolate and another with melted white chocolate. Mixed well and set aside.
• Pour the dark chocolate mixture into the cake tin with biscuit layer on the bottom and flat in nicely and place it in fridge until it is set (around 20minutes).
• The last, pour the the white chocolate mixture into the cake tin on top of dark chocolate  layer and flat in nicely and fridge it until it is firmly set.

for Garnishing

• Spread the nibs almond on top of the cake and let it cool in the fridge.

Remark: Credit to KakWan for sharing this recipes

STRAWBERRY YOGURT ICE CREAM

I still have 1box Cameron strawberry left in my fridge and since my butter strawberry fail then I try to look out for other type recipe to make use of the strawberry and I have come across the idea of making ice cream and there I go and blog-walking people blog to look for the recipe. Thanks god I found it at the one of the blogger blog I use to hang out.

The ice cream outcome taste deliciously but for my taste it is abit too sweet (you can amend the castor sugar amount according to your own taste). I have bring it for my malay colleague to test & they say taste delicious and it it not too sweet.

Ingredient:

400 gm Fresh Strawberry (I use 370 gm Fresh Strawberry with 30 gm Water)

135 gm Castor Sugar

135 gm Strawberry Flavoured Yogurt

270 gm Non-Dairy Whipping Cream

1 tsp Strawberry Emulco

Method:

• Wash and blend fresh strawberry with castor sugar until become puree.
• Add in strawberry flavoured yogurt and mix well.
• In another bowl, whisk non-dairy whipping cream until stiff peak and fold it into strawberry puree slowly.
• Add in the strawberry emulco and mix well.
• Pour the mixture to plastic container and place it in freezer for overnight or until it is firm.

Remark: Credit to TinTin for sharing this recipes