Hello Kitty + Giveaway 2 winners!

The 10 winners of SCS crystal pens & notebooks are: 

 1. Susan Ng 

 2. Eddy Khoo 

 3. Chua Ooi Ling 

 4. Love Preety 

 5. Elisia Tan 

 6. Eksan Surinah 

 7. Jacey Koh 

 8. Sophia Ang 

 9. Walter Loh 

10. Tan Dickson

 

Congratulations! Please kindly contact me asap for your prize.

Once again a big thanks to SCS for your generous sponsorship =)

Frozen =)

 

 

Belgium Waffles

 

Belgium Waffles

(Recipe adapted & modify from Fong's Kitchen）    

Ingredients:
(A)
100g Liv salted butter 
2g NuNaturals NuStevia white stevia powder
1 Tbsp Sesame paste

(B)
2 eggs
NuNaturals Orange NuStevia 

(C)
120g bread flour
20g plain flour
20g corn flour
1/2 tsp baking powder

(D)
3 Tbsp Soya milk

Method:
1. Cream (A) till light
2. Add in (B) & beat well.
3. Mix in (C) & (D).
4. Bake in waffles maker till golden brown.

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! =)

Chilled Beancurd Pudding

Chilled Beancurd Pudding 

(Recipe adapted from Miss Tam Chiak）    

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

Method: 
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. 

Nitamago~ Lava Egg

Nitamago aka Lava Egg 

(Recipe adapted & modify slightly from Peng's Kitchen)

 
Ingredients
5 Tbsp Light Soy Sauce 
3 Tbsp Water
2 Tbsp brown sugar
1 Tbsp Superior Dark Soy Sauce

 
Method 
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.

Minion Cake

 

Gula Melaka Chiffon

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

Ingredients 
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

Method:
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.

 

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

Cuppuccino Biscotti

Cuppuccino Biscotti 

(Recipe adapted & modify slightly from Joyofbaking)    

Ingredients:

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 

Method:

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.

Celebrations

 

 

 

Soufflé Cheesecake

Citron Soufflé Cheesecake

(Recipe adapted & modify from Noms I Must)  

Ingredient:

Cheesecake filling
250g cream cheese, room temperature
60g sugar
30g unsalted butter, melted
3 egg yolks
100ml soya milk
2 Tbsp Citron paste
2 tbsp corn flour

Meringue
3 egg whites
30g sugar

Method:
1. Whisk together cream cheese & sugar until creamy & smooth.

2. Pour in melted butter & mix well. Add egg yolks one at a time until incorporated
3. Add soya milk & stir until well combined. 

4. Sift in corn flour & mix well, then strain the mixture & add in Citron paste.
5. In a separate bowl, combine sugar & egg whites & beat until soft peak.

6. Fold in 1/3 of the meringue into strained mixture, then fold in lightly the rest of the meringue until well combined.

7. Pour batter into the prepared pan. Bake in a preheated oven at 140C for 50mins in water bath.

Orange Pound Cake

 

 

Orange Pound Cake

(Recipe adapted from Table for 2)

Ingredients:
200g Liv salted butter
200g sugar
200g plain flour + 1 tsp baking powder, sifted
4 eggs
juice & zest from 1 orange

Method:
1. Cream butter & sugar until light & fluffy.
2. Beat in eggs, one by one, beating well after each addition.
3. Add in 1/2 of the flour & beat on low speed till no lumps are seen.
4. Add in orange juice & zest, beat on low speed till combined. Add in balance of flour until smooth.
5. Divide batter into cupcake liners. 
6. Bake in a preheated oven at 160C for 25mins.  

 

洋梨杏仁派

This post is sponsored by LIV butter. Try a Liv butter today!

洋梨杏仁派   
(Recipe adapted & modify from 孟老师)

Ingredients:
Tart dough
80g Liv salted butter
35g icing sugar
165g plain flour
35g egg
*mix all together to form a dough & roll out onto a 8" tart pan

Fillings 
2 pears+20g sugar+2 Tbsp cointreau (cook together)

90g Liv salted butter
60g sugar
1 egg
50g plain flour
100g ground almond 
1 Tbsp Cointreau
*mix all together & pour into tart pan & placed sliced pears on top. Bake @ 180C for 40mins

Thomas The Tank Engine