Monday, April 21, 2014

Giveaway 2 !

 The lucky winner of my SCS baker's kit goes to Bella Li'

Don't be disappointed if you are not the winner because I have another giveaway! =)

As an appreciation for the support, SCS is very kind & generous to sponsor some SCS notebooks & crystal pens as giveaway to Cathy's Joy supporters. Simply follow the instructions in the ad & you could be one of the lucky winners! Stay tune for the announcement of winners on my blog after 28th Apr 2014. Good Luck! =)

Saturday, April 19, 2014

Chilled Beancurd Pudding

Chilled Beancurd Pudding 
(Recipe adapted from Miss Tam Chiak)    

1400g soya milk (using Joyoung Maker)
60g ‘Coffeemate’ coffee creamer
40g sugar
28g instant jelly powder 

1. Stir in coffee creamer, sugar & instant jelly powder into soya milk till it is fully dissolved.
2. Sieve out the bubbles. Allow to cool down for 5mins. Put in fridge for overnight. 

Wednesday, April 16, 2014

Nitamago~ Lava Egg

Nitamago aka Lava Egg 
(Recipe adapted & modify slightly from Peng's Kitchen)
5 Tbsp Light Soy Sauce 
3 Tbsp Water
2 Tbsp brown sugar
1 Tbsp Superior Dark Soy Sauce
1. Combine all ingredients in a pot & bring to a simmer. 
2. Once sugar has melted, let the marinade cool completely. 
3. Place 4 lava eggs in a zip-loc bag & carefully pour the marinade into it.
4. Carefully squeeze all the air in the zip-loc bag out so the eggs will be completely in marinade.  
5. Marinate overnight. 
6. To serve, drain eggs from marinade & cut into half.

Monday, April 14, 2014

Minion Cake


Sunday, April 13, 2014

Gula Melaka Chiffon

Gula Melaka Chiffon  
(Recipe adapted & modify from Happy flour) 

5 egg yolks
3 Tbsp cooking oil
1/8 tsp salt
95g plain flour
95g gula melaka (chopped)
65g UHT milk

5 egg whites
30g caster sugar

1. Melt gula melaka & milk together over low fire. Set aside to cool. 

2. Sift flour & salt powder together.
3. Use a hand whisk mix egg yolks, oil, gula melaka syrup & flour together.
4. Whisk the egg whites till frothy. Gradually add in the sugar & whisk till stiff peaks form.
5. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
6. Then fold in the rest of the meringue lightly until well combined.
7. Pour batter into a pan & bake in a preheated oven @ 160C for 50mins.


Saturday, April 12, 2014

Giveaway !

Dear all, thank you for supporting Cathy's Joy in the recent SCS Dairy Singapore competition. I collected my prize today & decided to share my joy with you. Yes, one lucky winner will be the recipient of my SCS baker's kit (worth $128)! =)

All you have to do is to hop over to Cathy's Joy in Fb
1) like & share the post in your Fb
2) tell me why you like this baker's kit

The lucky winner will be announced in Fb on next Sunday 20/4/2014.
*winner need to self collect the Baker's kit

Thursday, April 10, 2014

Cuppuccino Biscotti

Cuppuccino Biscotti 
(Recipe adapted & modify slightly from Joyofbaking  

100g chopped almonds
260g plain flour 
150g sugar 
1/2 tsp baking soda
1/2 tsp baking powder 
1/2 tsp salt 
60g strong coffee, cooled
1 Tbsp bailey
1 egg 

1. In a small bowl whisk together the coffee, bailey & egg.  

2. In a big bowl, mix flour, sugar, baking soda, baking powder & salt until combined. Gradually add the coffee mixture & mix until a dough forms, add in chopped nuts. With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log. 
3. Bake in a preheated oven @ 160C for 30mins. Remove from oven to cool for 10mins.
4. Cut the logs crosswise into slices. Arrange the slices on the baking sheet. Bake for 15mins @ 150C on each side.