Coconut Butter Cookies

Original recipe shared by a BC member, Enne Ty, who is also a very good home baker.  Instead of piping, I rolled and shaped them instead :)  Very very yummy indeed!

Ingredients
250g butter
130g caster sugar
1 egg
300g plain flour
80g cornflour
40g coconut powder
1/2 tsp salt

Method

1. Preheat oven at 160C and lined cookie tray.
2. Sieved all dry ingredients and mix together.  Set aside.
3. Cream butter and sugar until well combined.
4. Add in egg and continue creaming until well combined.
5. Fold in all sieved dry ingredients.
6. For piping: transfer to piping bag and pipe out desired shapes.
7. For shaping: roll in balls and mould them accordingly.
8. Send to bake for 30-35mins (my oven temp).

Original recipe

My cookie stamp :)

Effect from the cookie stamp

Shaped with a fork :)

Pandan Ogura

The artistic bug was biting me :P

Modified from this recipe.

Ingredients
(A)
5 egg yolks
1 whole egg
1/4 tsp salt
1/2tsp pandan extract
40g canola oil
90g milk (can also use coconut milk for a richer flavor)
90g plain flour

(B)
5egg whites
100g castor sugar
1/4 tsp cream of tartar

Method

1. Preheat oven at 150C
2. Lined the bottom of a 8" round tin, and prepare the necessaries for waterbath baking method.
3. Mix pandan extract with milk.  Set aside.
   For (A): 
4. Beat egg yolks, whole egg, salt, oil & milk+pandan mixture with hand whisk, until fluffy.
5. Sieve in flour then mix it up until well combined.
   For (B):
6. Beat egg white, cream of tartar & castor sugar until firm peaks form.
7. Using a hand whisk, mix 1/3 of (B) mixture at a time, into mixture (A).
8. Switch to a spatula to lift batter from bottom to fold.  Be sure the mixture is well combined & smooth.
9. Transfer batter to baking tin, leaving a small portion for drawing, then tap the tin on the table top few times to release air bubbles.
10. For the remaining batter, fold in around 1 tsp cocoa powder and mix until well combined.  Transfer to piping bag and pipe desired picture on the cake batter.  Note: Piping batter should be of oozing consistency.
11. Put the baking pan into another larger pan, then fill the latter up with hot water (2/3 of the tin with batter).
12. Send to bake at 150C for 70-75min.
13. Once baked, remove from oven and invert the cake immediately on a cooling rack to cool.  If you want a soft surface, invert on a non stick frying pan.

Happy with the height!

Very soft and fluffy texture!  Smells really good too!

Drawing instructions for the Eiffel Tower.  Referenced from this website.

Pandan Gula Melaka (Ondeh Ondeh) Ogura

Have always wanted to try this combination, and I finally did it!  The taste is heavenly, I had 2 big slices for breakfast!

Amended from this recipe.

Ingredients

(A)

5 egg yolks

1 whole egg

1/4 tsp salt

40g canola oil

90g milk (can also use coconut milk for a richer flavor) 

90g plain flour

(B)

5egg whites

100g castor sugar

1/4 tsp cream of tartar

(C)

50g gula melaka 

1 tbsp hot water

1tsp pandan extract

Method

1. Preheat oven at 150C
2. Lined the bottom of a 8" round tin, and prepare the necessaries for waterbath baking method.
3. Chop gula melaka into small pieces and dissolved with 1 tbsp hot water.  Then pour the mixture through a sieve, so as to ensure you get a smooth mixture.  Set aside.
   For (A): 
4. Beat egg yolks, whole egg, salt, oil & milk with hand whisk, until fluffy.
5. Sieve in flour then mix it up until well combined.
   For (B):
6. Beat egg white, cream of tartar & castor sugar until firm peaks form.
7. Using a hand whisk, mix 1/3 of (B) mixture at a time, into mixture (A).
8. Switch to a spatula to lift batter from bottom to fold.  Be sure the mixture is well combined & smooth.
9. Spilt batter into 2 portions.
10. Mix in gula melaka  into 1 portion, and mix until well combined.
11. Mix in pandan extract into 1 portion, and mix until well combined.
12. Spoon 4 tbsp of the pandan batter to the tin, pouring from the center.  Then add another 3tbsp of gula melaka batter, also from the center.  Repeat steps under batter is used up.
13. Then tap the tin on the table top few times to release air bubbles.
14. Put the baking pan into another larger pan, then fill the latter up with hot water (2/3 of the tin with batter).
15. Send to bake at 150C for 70min.
16. Once baked, remove from oven and invert the cake immediately on a cooling rack to cool.  If you want a soft surface, invert on a non stick frying pan.

Chopped finely

Dissolved with hot water then pour through sieve to get a smooth mixture

Pour batter alternatively from center

I drew a 'web' with a tooth pick.  This step is totally optional.

Very happy with the height!

Smooth top!

Love it!

Very very soft & fluffy!  And I love the colour combinations!

Packed up some to shared with my colleagues.  These were zapped up within minutes!

Tiramisu (Egg & Alcohol free)

The original recipe is from my dear friend, The Baking Biatch!  Super easy to make & yummy!
I tweaked the recipe a bit because I'm serving this dessert to the kids..so I omit the alcohol :)

Ingredients

*Makes a 23cm x 23cm tub

42 pcs ladyfinger biscuits 

2 cans of Nescafe original coffee

Some cocoa powder for sieving

Cream mixture

500g mascarpone cheese (for a slightly different taste, you can also replace with cream cheese too)

2 tbsp vanilla extract

4 tbsp caster sugar

4 tbsp milk

4 tbsp thickened cream 

Method

1. Mix all the cream mixture ingredients together until well combined (I used a wooden spoon).
2. Pour coffee into a bowl, dip both sides of the ladyfinger biscuits in it, and lay it cross the tub.
3. Spread a layer of the cream mixture on top of the lady fingers.
4. Sieved cocoa powder over the cream mixture until it covers the mixture.
5. Repeat step#2-4 for the next layers.
6. Send in to chill and set in the fridge for at least 6 hours (I left mine overnight)

Golden Condensed Milk Cheesecake

This is a refined version of the famous CMCC.  Created also by the original creator, Kat Kat of BC :) This recipe yields a 8" cake and has a much shorter baking time!

I made some slight modifications to the recipe for a stronger cheese flavour.

I really like the bright golden top!

Ingredients

*8" round cake

5 yolks

1 egg

84g cake flour - sieved

84g condensed milk

200g cream cheese

58g canola oil

Pinch of salt

4tsp lemon juice

5 egg whites

75g castor sugar

1tsp lemon juice

Method

1. Preheat oven to 170C and prepare baking tins (lined bottom and grease sides) for waterbath.
   
2. Melt cream cheese  by double boiling over stove.  Once melted,  whisk lightly to a smooth consistency.  Set aside.
   
3. Sieved flour, then add in salt.  Set aside.
   
4. Mix yolks, 1 egg and condensed milk until well combined.  Set aside.
   
5. Heat oil over stove.  Once done, drizzle over sieved flour and quickly mix to a smooth paste.  Set aside.
   
6. Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, mix well then add in 4tsp lemon juice, whisk until well combined.  Set aside.
   
7. Beat egg whites until foamy, add in 1tsp lemon juice, then add sugar in 3 batches.  Continue beating until attain firm peak.
   
8. Fold in meringue to the yolk mixture by several batches.  Be sure to fold till you don't see any streaks of meringue.
   
9. Pour in batter to baking tin, tap few times on table top to release air bubbles.
    
10. Send to bake by waterbath method. 170C for 20min, then 160C for another 45min.
    
11. Once done, invert to cool for 5min and remove mould.  Then revert back upright to cool completely.

Original recipe from Kat Kat

Marble Butter Cake

Adapted & modified the recipe from Kerlyn Ng of BC.  Smells really good and very moist texture!

Ingredients

375g unsalted butter

250 plain flour

6g baking powder

Pinch of salt

250g eggs (weight is without shells)

1tsp vanilla extract

170g sugar

2 tbsp cocoa powder - sieved

Method

1. Lined and grease the bottom & sides of a 7' x 10' tray.
2. Preheat oven at 170C.
3. Beat butter till pale and fluffy.  Set aside.
4. Sieve flour & baking powder then mix in salt. Set aside.
5. Beat eggs and sugar on high speed till ribbon stage.
6. Change to low speed and add in butter by several batches.
7. Fold in flour mixture until well combined.
8. Separate batter into 2 portions.  
9. Fold in sieved cocoa powder into 1 portion.
10. Spoon the batter of both portions, spontaneously, into the tray.  Then swirl the mixture with a fork.  Tap the tray on counter top to level out the batter.
11. Send to bake for 1hour or until skewer comes out clean.

Original recipe

Moist texture!

Another more colorful batch!

Mocha Chiffon Cake

Adapted and modified from this recipe.

Ingredients:

(A)

170g cake flour

2.5tsp baking powder

1/2 tsp salt

6 egg yolks (large eggs)

80g castor sugar

100ml vegetable oil

150ml coffee milk

1tbsp cocoa powder

(B)

6 egg whites 

1/4tsp cream of tartar

80g castor sugar

Method:

*Preheat oven at 150C

1.    Beat yolk with castor sugar with hand whisk until the batter turn creamy.

2.    Add oil and continue to beat until it is mixed in, then add coffee milk. Stir well.

3.    Sieve in flour, cocoa powder, baking powder & salt into the (A) batter and mix until well combined (I used a hand whisk to do this).  Set aside.

4.    Beat egg whites until foamy, then add cream of tartar. Gradually add in castor sugar (B) and continue beating until firm peaks form.

5.    Add the meringue into (A) batter, by 3 or 4 portions.  Mixed each portion with hand whisk, and fold the last portion with a spatula.  Fold until you do not see any meringue in the batter.

6.    Bang the batter few times on the table top to remove air bubbles, then transfer it to the tube pan.  (After transferring the batter, I banged the batter again.  But this step is really optional.)

7.    Bake 1 hour.  Once it is done, remove the cake from the oven immediately and invert to cool completely before un-moulding.

Very soft texture!

Packed some to share with friends :)