Super Easy 3 ingredients Mango Pudding

This is my 100th post, let me pick a long lost recipe (not written anywhere, but vaguely in my memory) to blog.  It was introduced by an auntie 20 years ago.. so I wasn’t sure if I remembered the proportion right.  Then I made it again a few days ago, and thanks God it did set.  So the proportion was right.

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Peanut Glutinous Rice Balls (花生糯米糍)

My parents love peanuts.  In Asia, peanut allergy is unheard of, but it’s so common here in North America.  Whenever I made glutinous rice balls, I only use peanut fillings instead of the more common red bean paste.  I still have to come up with the perfect recipe, especially when all the recipes out in the internet have such big difference in the powder to liquid proportion.  After a couple trials, this proportion is pretty good in terms of stickiness and sweetness.  Also, I never like to wash too many stuff.  So using microwave is perfect for a lazy bug like me.

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Sugar Coated Pecans

This is one of the easiest nut recipe .   Adapted from

http://allrecipes.com/recirpe/sugar-coated-pecans/

But the original recipe uses way too much sugar and and is too complicated in the way that it requires unnecessary use of ziplock bag and pot.  Mine is simple, all in one pot and needs less cooking time.

Sugar Coated Pecans

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Lychee Tofu Cheesecake

Karen, good luck in your baking experiments in Australia.  May be you are making this for Geoff’s birthday cake =)

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100th Day Cake: Mango Mousse Cheesecake

I don’t plan to share my recipe as I didn’t follow one and just whip in whatever I think sounds right for a 10″ square cake.  Turns out it’s failure as I didn’t add enough gelatin, so once I removed the pan, the side of the cake starts to collapse slightly and we had to cut the cake quickly.  Everyone ended up having a pudding on the plate, yet we all had fun celebrating my little boy’s 100th day.  Being born in the year of Rabbit, my little boy deserved cute little rabbit cookies that I made for the guests.  What a fun evening with lots of food and love!

Mango Mousse Cheesecake Before Collapsing. Loved the silicon molds that produces perfect 3D alphabets.

"Daniel Loves You"

 

 

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Passion Fruit Cheesecake with Coconut Nutty Crust

May be I should call it passion fruit mousse cake.  It’s a very light cheesecake that you cannot even taste much cream cheese.

I searched online trying to look for a good recipe, but gave up because most of them are quite complicated and requires egg yolks (I have to avoid raw eggs).  So I decided to dump whatever I have together, and I’m pleasantly surprised with the good results.

Passion Fruit Cheesecake

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Spinning Sugar Decoration 拉糖

First time I saw about sugar spinning was from Pastry Chef Becky.  She worked at Pan Pacific Hotel and she demonstrated an “apple tarte tatin” dessert with a mesmerizing sugar decoration.  It looks really fun and I attempted once with sugar, corn syrup and it failed.  I so want to make it, thus I actually called up to the radio station when she was on air and asked for recipe.  I happened to make puff pastry from scratch, have a granny smith apple at home, and have 1/4 box of vanilla ice cream.  Isn’t that the perfect ingredients to make the apple dessert that I can experiment the sugar spinning?

It turns out a success….. very very fun.  I think I will do it again.

Apple Almond Tart with Caramelized Sugar Decoration

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Japanese Cheesecake

I’m really lazy to make any cakes lately, but realizing I bought too many eggs from the States and have to use it somehow.  Then I came across this recipe which I can triple the original recipe and use exactly the one block of cream cheese in my fridge.  It will make two 7 inches round cheesecake.  Please don’t reduce more sugar, as I have reduced from 270 gm sugar down to only 1 cup and a bit more sugar.

It tastes like a sweet moist chiffon cake with a little cream cheese flavor instead of heavy egg flavor.   All people who tasted the cake liked it.  Um… but I’m still going to try out another recipe which calls for whipping cream and involves more steps, just because the picture looks so much more appealing:

輕乳酪蛋糕 from Eupho Café – 愛在廚房.

Anyways, back to my first Japanese cheesecake, here’s the recipe I used as requested by my colleagues:

Japanese Cheesecake

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Tofu cheesecake

I was going to make passionfruit / tiramisu type of dessert this weekend.   I asked my husband what cheesecake he wanted, he felt like eating just plain cheesecake.  Most plain cheesecake requires baking and using sour cream.  I am NOT buying a tub of sour cream and let the rest of the tub sit forgotten.  Have to use up whatever I have at home!

So I came across a couple recipes of Tofu cheesecake with red bean.  I added a lot more cream cheese than in the recipe as I have to finish the cream cheese.  The taste is definitely heavier cream cheese than the original tofu flavor.  But it’s still gives the smooth texture while not as fattening as the western cheesecake.

Tofu cheesecake

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Tiramisu Cheesecake

The traditional tiramisu doesn’t use egg whites and it’s heavier tasting while has no gelatine to hold shape so you scoop like pudding.

After many times of trying different portions of eggs, gelatin and whipped cream, I finally came up with my most favorite tiramisu.  It’s not too soft, yet very light and fluffy when eating while It can hold the shape of a cake for cutting.  Mama Mia !!

6″ Tiramisu Cheesecake

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