Kueh Puteri Ayu (Gula Melaka) / 椰丝椰糖小松糕

Kueh Puteri Ayu (Gula Melaka) / 椰丝椰糖小松糕

~makes 20

Ingredients:

(A)

150g gula melaka, chopped

100ml coconut milk

(B)

3 eggs

70ml vegetable oil

150g Blue Jacket cake flour

1/2 tsp baking powder

(C)

100g fresh shredded white coconut

1 tsp corn flour

1/4 tsp salt

Method:

1. Put (A) ingredients in a pot over medium heat until sugar dissolves

2. Whisk eggs, gula melaka from (1) & oil in a medium bowl till combined. Sift in flour & baking powder. Whisk till batter is smooth. Strain the batter. Set aside

3. Combine (C) ingredients. Grease mould & add in 1 tsp mixture. Lightly press the mixture till firm. Pour the batter from (2) till 90% full

4. Steam on high heat for 15mins  

 

Rose-Shaped Potato Gratin

Rose-Shaped Potato Gratin

Ingredients
500g russet potatoes
 
Seasonings:
35g butter, melted
30g parmesan cheese
2 cloves garlic, minced
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper

Method:
1. Using Solis Slice & More cutting drum (no 1) to slice potatoes
2. In a large bowl, combine potatoes & seasonings together. Toss to coat evenly
3. Arrange potato slices partially overlapped in a row on a board. Roll them up & add extra slices to make into a bigger rose. Placed into a muffin tin with cupcake liners
4. Bake at 200°C until the edges are golden & crispy with the center cooked through

 

Red Bean Strawberry Matcha Mochi

Red Bean Strawberry Matcha Mochi

Ingredients: 

1 packet YQ Snow Skin Mochi Mix
1 tsp matcha powder
50g water
160g red bean paste
4 strawberries
Kinako powder
.
Method:
1. Mix matcha powder with water
2. Wrap strawberry with red bean paste
3. Mix snow mochi skin mix with matcha water. Coat mochi with kinako & divide dough
4. Lightly stretch the mochi skin & wrap filling. Coat with more kinako

Chestnut Cheesecake🌰 栗子芝士蛋糕

Chestnut Cheesecake🌰 栗子芝士蛋糕

Ingredients:
Base:
100g digestive biscuits
40g Ammerlander unsalted butter
.
Cheese batter:
250g Philadelphia cream cheese
50g Tatua mascarpone
100g chestnut paste
50g sugar
150g Ramli whipping cream UHT 35%
2 eggs
10g Blue Jacket cake flour
1 tsp rum

8 marron glacé (栗の渋皮煮)

Method:
1. Base: Mix melted butter with cookies. Pressed into a 6” tin
2. Cheese batter: Blend all the ingredients in a food processor till combined. Pour 1/2 batter into baking tin, place in marron glacé & the remaining batter
3. Steam bake at pre-heated oven @ 160C for 1hr