Monday, October 31, 2022

Pumpkin Coconut Kuih 椰丝南瓜糕🎃

Pumpkin Coconut Kuih 椰丝南瓜糕🎃

300g pumpkin
90g fine sugar
1/4 tsp salt
200ml Ayam Brand UHT Coconut Milk
100ml water
130g tapioca starch
20g rice flour

80g fresh grated coconut
1/4 tsp salt

Melted chocolate

1. Peel, seed & cut pumpkin into pieces. Steam pumpkin over high heat for 10mins. Mix ingredients (B) together & steam for 5mins. Set aside to let it cool
2. Add all ingredients (A) into a blender. Blend till smooth. Sieve the batter& pour into a greased tin
3. Steam over medium high heat for 35mins. Set aside to cool down completely
4. Use cookie cutters to cut out kuih. C oat with grated coconut & decorate with melted chocolate as desired


Monday, October 17, 2022

Carrot Toast

Carrot Toast
200g Blue Jacket Bread Flour
130g (50g carrot blend with water)
1/2 tsp instant yeast
1/2 tsp salt
15g vegetable oil

1 Tbsp fine sugar
1. Mix all dough ingredients together into mixer & knead till the dough is soft & elastic. Proof for 1hr.
2. De-gas  the dough & divide into 3 portions (80g each for ear). Shaped the dough roughly & rest for 10mins. Shaped the dough again & placed into prepared tin. Proof for 1hr.
3. Baked in a preheated oven @ 180C for 25mins. Slice & decorate as desired when the bread is cooled.


Monday, October 3, 2022

Hojicha Basque Burnt Cheesecake

Hojicha Basque Burnt Cheesecake 


500g cream cheese

160g monk fruit sweetener

260g eggs

160g whipping cream

6g hojicha powder


1. Simmer heavy cream over low heat. Add in hojicha powder & slowly whisk till combined

2. Whisk cream cheese & sweetener until combined. Whisk in eggs slowly till combined. Add in whipping cream mixture in (1) & mix till combined

3. Sieve batter into a lined 6” tin. Bake in a preheated oven @ 240C for 25mins

4. Decorate as desired