Sunday, May 1, 2016

Gula Melaka Cheesecake

Gula Melaka Cheesecake
(recipe adapted from here)

100g digestive biscuits (crushed)
60g Cowhead salted butter, melted

200g gula Melaka (chopped)
50ml Cowhead UHT milk
450g Cowhead Cream Cheese
3 eggs
25g corn flour

200g dairy whipping cream 

Caramelized mixed nuts 
50g walnuts
50g cashew nuts
50g almonds
80g fine sugar
2 Tbsp Cowhead UHT milk
1 Tbsp water

*In a non-stick pan, heat sugar until dissolved & caramelize. Add in milk, water & stir well. Remove from heat, add in toasted nuts & toss well.
1. Crust: Mix crushed biscuits & melted butter until well combined. Press the mixture into a 8″ pan chill for later use.
2. Filling: Put gula melaka & milk into a saucepan, stir & cook with low heat until the gula melaka has dissolved. Remove from heat, strain & leave to cool. 
3. Beat cream cheese & mixture 2 with high speed until fluffy. Add in eggs one at a time, beating well after each addition.
4. Sift in corn flour, add in whipping cream & mix well.
5. Pour the filling into the crust & steam-bake in the preheated oven at 150c for 70mins. Remove and leave to cool. Chill in the fridge for at least 2 hours.
6. Unmold the cake & arrange caramelized mixed nuts on top. 

Friday, April 29, 2016

Cranberry Almond Biscotti

Cranberry Almond Biscotti
(recipe adapted from Anna Olson)

¾ cup fine sugar
½ cup vegetable Oil
2 eggs
2 Tbsp lemon zest, finely grated
1 tsp rum
¾ cup whole almonds
½ cup dried cranberries
1 ¾ cup Blue Jacket Plain Flour
2 tsp baking powder
½ tsp salt
½ tsp ground cinnamon

1. In a large mixing bowl, whisk sugar, oil, eggs, lemon zest & rum together. Stir in the almonds  & dried cranberries.
2. Sift the flour, baking powder, salt & cinnamon a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs.
3. Bake in a preheated oven at 160C for 25mins. Cool the logs on the baking tray slightly.
4. Using a serrated knife, slice the logs into cookies. Place these back on the baking tray & return them to the oven to bake about 18mins.


Monday, April 25, 2016

Oreo Cheesecake Popsicles

Oreo Cheesecake Popsicles
227g / 8 oz Cowhead Cream Cheese
200g Greek yoghurt
2 Tbsp fine sugar
oreo cookies, crushed

1. Spoon one tsp of crushed oreo crumbs (from 1 packet) onto the base of cupcake liners. 

2. Cream cream cheese, yoghurt & sugar in a bowl till smooth.

3. Fold in crushed oreo cookies (from 3 packets). 
Spoon mixture into cupcake liners & put a popsicle stick in the middle.
 Fridge for at least 4hrs.

Thursday, April 21, 2016


(recipe adapted from Carol)

200g Blue Jacket Bread Flour
2g instant yeast
132g water

50g Blue Jacket Bread Flour
15g fine sugar
4g salt
35g water

1. Knead all ingredients (A) till a smooth dough is formed. Proof for 1hr.
2. Add in all ingredients (B) & knead till dough is smooth & test for window pane stage. Proof for 1hr.
3. De-gas & shaped the dough. Placed in a proofing basket. Proof for 1 hr.
4. Scored the dough & baked in a preheated oven @ 200C for 25mins.

One of our favourite way to eat plain bread ~ spread some mayo & topped with pork floss =)

Sunday, April 17, 2016

Paleo Chocolate Cupcakes

Paleo Chocolate cupcakes
(recipe adapted from here)

1 cup almond flour
½ cup cocoa powder, sifted
¼ cup coconut flour, sifted
1 tsp baking soda
½ tsp salt
½ cup honey
1 stick Cowhead salted butter, melted
4 eggs
½ cup walnuts,chopped

1. In a small bowl combine the dry ingredients.
2. Add in honey & melted butter. Mix well. Add in eggs & mix till combined.
3. Divide batter into cupcake liners.
4. Bake in a preheated oven at 180C for about 14mins.

Wednesday, April 13, 2016

Kinako Lava Cake

Kinako Lava Cake
(recipe adapted & modify from here)

65g Meji white chocolate
40g Cowhead salted butter, softened.
1 egg
8g Kinako powder
25g Blue Jacket Cake Flour

1. Butter two ramekins & dust with some flour.
2. Microwave white chocolate & butter together in a bowl till melted. Stir till smooth.
3. Mix in the egg till combined.
4. Sift in flour & kinako powder. Mix well until no visible lumps.
5. Pour into prepared ramekins. Cling-wrap surface of ramekin & put into the freezer for 40mins.
6. Bake in a preheated oven @ 200C for 12mins.
7. Use a spatula to run the sides of the cake & gently flip the ramekin onto another plate.
8. Dust with more kinako before served.

You will love this lava cake as much as I do if you are a kinako fan =)

Sunday, April 10, 2016

Black Forest Cake

Black Forest Cake

4 egg yolks  
60g corn oil
60g Cowhead UHT milk
10g cocoa powder
80g Blue Jacket Cake Flour
4 egg whites
70g fine sugar

Non dairy whipping cream
1 can pitted cherries, cut into smaller pieces

Juice from pitted cherries
2 Tbsp corn flour
*Cook over low heat till thickened