Lemon Chiffon Cake (Jeanette Aw)

Dry ingredients:
102g cake flour (sifted)
1/4 tsp / 1g baking soda
1/3 tsp / 2g salt
1/2 lemon zest

Wet ingredients:
5 / 58g egg yolks
4 1/2  tbsp / 60g water
2 tbsp / 26g lemon juice
3 tbsp / 48g oil

5 / 135g egg whites
90g sugar

1) Sift flour and mix dry ingredients
2) Add wet ingredients into flour mixture and mix till smooth
3) Beat egg whites till foamy, then add 1/3 sugar and beat for 30 seconds
4) Repeat with another 1/3 sugar and beat for 30 seconds
5) Add remaining sugar and beat for 3 minutes till medium stiff peaks (slight droop peak)
6) Transfer to 7” tube pan and bake for 40 minutes in pre-heated 160 degree oven
7) Cool completely before unmoulding

Leafless Nonya Zhang

700g glutinuous rice
40 pieces blue pea flower

7 shallots
2 tbsp garlic
1/2C oil

7 tbsp coriander powder
170 ml water

450g pork belly / semi lean pork
150g winter melon
25g dried mushroom

Seasoning:
3 tsp pepper
6 tsp sugar
2 tbsp dark soya sauce
2 tbsp light sauce sauce
3 tsp salt

1) Soak rice and dried mushroom overnight, with 1/3 in separate bowl with blue pea flower
2) Steam rice for 40 minutes
3) At 20 minutes, add some mushroom water and stir
4) Set aside


1) Chop shallots and garlic finely
2) Dissolve coriander powder in water to form paste
3) Dice pork, mushroom and melon
4) Heat oil in pan and add shallots and garlic
5) Add mushroom
6) Add pork
7) Add seasoning
8) Add winter melon
9) Add coriander powder paste
10) Cook until liquid has reduced but not too dry

1) Use a 6cm glass bowl, line bottom with 1 layer of purple glutinous rice
2) Add a layer of cooked pork mixture
3) Add a layer of no-colour glutinous rice
4) Repeat to make 6 glass bowl servings
5) Steam for 30 minutes
6) Serve

Basque Burnt Cheesecake

Basque Burnt Cheesecake

430g cream cheese (room temperature)

3 x 58g eggs (150g with no shell at room temperature)

20g cake flour (plain flour is fine too)

120g caster sugar

270g heavy cream

1tsp vanilla

1tsp lemon juice

1. Double line 6 inch tin.  Trim paper to prevent paper from touching top of oven
2. Preheat oven @ 240 Celsius
3. Mix cream cheese and sugar @ medium for 3 min till creamy ribbon
4. Add 1 egg at a time @ Low, then high for 1 min till liquid
5. Add vanilla and lemon juice @ medium for 30s
6. Separately dissolve flour in a little cream, continue to add more cream until all flour is dissolved
7. Stream flour mixture slowly into cream cheese mixture @ Low for 1 min, then medium-high for 15s till watery
8. Bake for 30-35 min @ 240 Celsius (middle shelf with fan and top bottom heat but no fan is fine too)
9. Centre should still be jiggly and top is dark amber, almost charred
10. Cool in tin to room temperature

Note

• recipe from:

https://buttermilkpantry.wordpress.com/2019/10/30/basque-burnt-cheesecake/

• chill in fridge for less gooey fondue centre
• For 8 inch tin, use 150% recipe and 40-45 min bake time
• Mini 7cm diameter by 4cm deep - 15min at 250 degree

Brownie Cookie (Singapore Foodie)

https://singaporefoodie.com/brownie-cookies-heres-an-easy-recipe-on-how-to-make-cookies-perfect-for-chocoholics/

100g dark chocolate

60g unsalted butter

1 egg

100g brown sugar

65g plain flour

10g cocoa powder

1/2 tsp baking powder

1/8 tsp salt

1) Melt chocolate & butter in bowl over pot of hot water

2) Whisk brown sugar and egg

3) Add chocolate mixture and mix

4) Add sieved dry ingredients and mix

5) Scoop table spoons of dough on tray lined with baking paper

6) Vake 12 minutes in 180 degrees

Makes 12 cookies

Note

- bake 10-11 minutes for fudgy centre

- leave dough in fridge for 5 minutes before scooping on tray and press down slightly for better round cookie shape

Nama Chocolate (Janice Wong)

Ingredients
450g Milk chocolate
150g Dark chocolate
150g White chocolate
300g Cream
Chocolate or Milo powder to dust over the chocolates

Flavours
10g Milo powder (5g for dusting)
25g Horlicks
4g Coffee powder
1 Sachet English breakfast tea or earl grey
10g Gula Melaka

Equipment
4 bowls
4 pots
4 plastic containers
1 spatula
Baking paper or cling wrap

Rice and water

1/3 cup rice + 1/2 water + a little more water 

==> yields 1 chinese rice bowl of rice (1 pax)

3 min full power

7 min 50% power

5 min rest

1.5 cup rice + 2.25 cup water (for 5 pax)

5 min full

15 min 50% power

5 min rest

Long grain white rice	1 3/4 cups of water : 1 cup of rice
Medium grain white rice	1 1/2 cups of water : 1 cup of rice
Short grain white rice	1 1/2 cups of water : 1 cup of rice
Long grain brown rice	2 1/4 cups of water : 1 cup of rice
Parboiled rice	2 cups of water : 1 cup of rice
Basmati or Jasmine rice	1 1/2 cup of water : 1 cup of rice
Quinoa	2 cups of water : 1 cup of quinoa

Ikea Meatballs (Chloe Kok)

DoubleTree by Hilton Cookies (Chloe Kok)

Pret A Manger's Dark Chocolate Chunk Cookies (Tan Hsueh Yun)

Tao Suan recipe