Pumpkin Coconut Kuih 椰丝南瓜糕🎃

Pumpkin Coconut Kuih 椰丝南瓜糕🎃

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

(B)
80g fresh grated coconut
1/4 tsp salt

Melted chocolate

Method:
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

 

Carrot Toast

Carrot Toast
 
Ingredients:
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
 
Method:
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.

 

Hojicha Basque Burnt Cheesecake

Hojicha Basque Burnt Cheesecake 

Ingredients:

500g cream cheese

160g monk fruit sweetener

260g eggs

160g whipping cream

6g hojicha powder

Method:

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