APPLE CRUMBLE SLICE

INGREDIENTS :

2 1/4 cups plain flour
1/3 cup brown sugar
180g butter,chilled, chopped
2 tbsps chilled water
4 granny smith apple, peeled, cored, sliced
1 tbsp caster sugar
1/2 small lemon juiced
1/3cup sultanas
1/4 cup rolled oats
1/3 cup shredded coconut

METHOD:

1.Preheat oven to 180C.Light grease a 3cm deep, 16cm X 26cm (base) slab pan. Line with baking paper, allowing 2cm overhang at both long ends.Process flour,brown sugar and butter in a food processor until mixture resembles breadcrumbs. Add 1 1/2 tbsps chilled water. Process until mixture just comes together, adding more water if required.

2.Wrap 3/4 cup dough in greaseproof paper. Refrigerate until firm. Press remaining dough into prepared pan. Bake for 20-25 minutes of until light golden.Allow to cool completely in pan.

3. Meanwhile, place apples, caster sugar and 1 tbsp lemon juice in a saucepan. Stir over low heat until sugar dissolved.Increase heat to medium-low.Cover and cook, stirring occasionally 15 minutes or until soft and pulpy. Allow to cool completely.Stir in sultanas.

4. Spoon apple mixture over pastry base.Coarsely grate chilled dough into a bowl. Add oats and coconut.Stir to combine.Sprinkle over apple mixture. Bake slice for 35-40 minutes or until golden. Allow to cool completely in pan. Serve.

LAMINGTON

INGREDIENTS:

125gm butter, softened
1 cup caster sugar
1/2 tsp vanilla extract
3 eggs
1 3/4 cups self-rasing flour, sifted
1/2 cup milk
2 cups desiccated coconut

ICING

3 1/2 cups icing sugar mixture
1/4 cup cocoa powder
1 tbsp butter,softened
1/2 cup boiling water

METHOD:

1. Preheat oven to 180C fan-forced. Greased a 20cm x 30cm lamington pan. Line with baking paper, leaving a 2 cm overhang on all sides. Using an electrical mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs one at a time, beat well after each addition (mixture may curdle).

2. Sift half the flour over butter mixture.Stir to combined. Add half the milk.Stir to combined. Repeat with remaining flour and milk. Spooned into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto wire rack.Cover with clean tea towel. Set aside, overnight.

3. Make icing : Sift icing sugar and cocoa powder in a bowl. Add butter and boiling water. Stir until smooth.

4. Cut Cake into a pieces.

5.  Place coconut in a dish.Using a fork, dip one piece of cake in icing, shake of excess. Toss in coconut. Place on a wire rack over baking tray. Repeat with other remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.

APAM TAPAI (FERMENTED RICE CAKE)

INGREDIENTS:

100gm tapai (fermented rice)
125gm rice flour
50gm sugar
175gm water
1/2 tsp Eno

METHOD:

1. Blitz everything together except the Eno and food colouring in the blender.
2. Pour into a bowl (make sure the bowl is big) and let it ferment for 5-6 hours.
3. Grease the steaming cups with some oil.
4. Prepare your steamer, put in water and let it come to a boil.
5. While waiting, mix Eno into batter, stir and add preferred food colouring.
6. Pour batter into greased cup until 95% full and steam on high heat for 15-20 minutes.
7. Let the cake cool down and remove from cups.

Coconut & Passionfruit mini lamingtons

"White chocolate and tangy passionfruit create a golden twist on a classic teatime treat"

INGREDIENTS:

Melted butter, to grease
125g butter, at room temperature
155g (3/4 cup) caster sugar
2 eggs
150g (1 cup) self-raising flour
70g (2/3 cup) desiccated coconut
85g (1/3 cup) sour cream
60ml (1/4 cup) fresh passionfruit pulp
185ml (3/4 cup) milk
180g white chocolate, chopped
575g (3 3/4 cups) icing sugar mixture
Fresh passionfruit pulp, extra
225g pkt shredded coconut

METHOD:

1. Preheat oven to 180C. Brush a 19cm square cake pan with butter. Line with non-stick baking paper. Use an electric beater to beat butter and sugar in bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in half the flour and half the coconut then fold in half the sour cream and half the passionfruit pulp. Repeat folding with the remaining flour, coconut, sour cream and passionfruit pulp until just combined. Pour into pan. Smooth the surface. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool slightly. Transfer to a rack to cool completely.

2. Meanwhile, heat milk in a saucepan over medium-low heat until just boiling. Add chocolate. Set aside for 3-4 minutes or until chocolate melts. Stir until smooth. Transfer to a large bowl. Use a wooden spoon to beat in icing sugar. Strain extra passionfruit pulp through a sieve to extract 2 table spoons of juice. Beat in passionfruit juice until well combined. Set aside for 20 minutes to thicken.

3. Trim the sides from cake. Cut into 16 even squares. Carefully trim crusts from top and bottom of each square.

4. Place the coconut on a tray. Line another tray with baking paper. Use 2 forks to dip 1 cake square in icing to coat. Tap forks on side of bowl to remove excess. Place on coconut. Turn, patting to coat. Place on line tray. Repeat with the remaining cake, icing and coconut. Place in fridge for 30 minutes to set. Serve at room temperature.

 

Passionfruit Slice

INGREDIENTS

Melted butter, to grease
150g butter, at room temperature
1/3 cup caster sugar
1 tsp vanilla essence
1 egg
1 cup plain flour
1/4 cup self-raising flour
2 tbsp milk
395g can sweetened condensed milk
1/2 cup fresh lemon juice
1/4 cup passionfruit pulp ( You will need about 2 fresh passionfruit for this recipe)

METHOD

1. Preheat oven to 180C. Brush a 16 X 26cm slab pan with milted butter to grease. Line the base and two long sides with baking paper, allowing the sides to overhang.
2. Using an electric mixer, beat the butter, sugar and vanilla in a bowl until pale and creamy. Beat in egg. Fold in the combine flours and milk until smooth.
3. Spoon the mixture into prepared pan, spread and press evenly over the base of the pan. Bake for 15 minutes or until skewer inserted into the centre comes out clean.
4. Meanwhile, use a balloon whisk to whisk the condensed milk, lemon juice and passionfruit in a large jug until smooth and well combined. Pour the condensed milk mixture over the base.
5. Bake for 15 minutes or until firm to the touch. Set aside to cool completely. Cut into slices to serve.

Hedgehog Slices

INGREDIENTS

2 1/4 packets of Marie biscuits or similar plain sweet biscuits
1 cup walnuts
300g butter
3/4 cocoa
1 1/4 cups Castor sugar
3 eggs

CHOCOLATE COATING

300g dark chocolate buttons
65ml vegetable oil

METHOD

1.Coarsely crush the biscuits with the nuts in a large plastic bowl. (the aim is to see pieces of biscuits and walnut when you cut the slice).
2. Melt the butter and add cocoa and sugar. Stir well on a low heat until the sugar is dissolved. Remove from heat and cool.
3. Beat eggs into the chocolate mix and add nuts and biscuits. Press the mixture into a 2 centimetre deep baking tray lined with plastic wrap. Cover with more wrap and refrigerate for about an hour.
4. To make the chocolate coating, melt the oil and chocolate buttons in the microwave, or gently on the stove, and spread coating over the hedgehog.
5. Refrigerate for another 30 minutes, then turn on to a chopping board and cut into pieces.

Marbled Brownies

GIVE IT A SWIRL!

INGREDIENTS

200g dark eating chocolate
200g unsalted butter
250g caster sugar
3 eggs, at room temperature
3/4 cup (110g) plain flour

CREAM CHEESE MIX
400g cream cheese, at room temperature
1 tsp vanilla extract
1/2 cup (110g) caster sugar
2 eggs, at room temperature

METHOD
1. Preheat oven to 180C. Grease and line a 20cm x 30cm slice pan with baking paper. allowing it to overhang at long sides for handles.
2. To make cream cheese mix, using an electric mixer, beat cream cheese, vanilla, sugar and eggs in a large bowl, until smooth and creamy.
3. Place chocolate and butter in a medium heatproof bowl set over a medium saucepan of simmering water, ensuring base of bowl does not touch water. Cook, stirring occasionally, for 3-4 mins, until melted and combined. Remove bowl from pan. Cool slightly.
4. Using an electric mixer, beat sugar and eggs in a large bowl until thick and creamy. Add cooled chocolate mixture and stir until combined. Sift flour over chocolate mixture and fold until just combined.
5. Pour three-quarters of chocolate mixture into prepared pan and smooth surface. Top with cream cheese mixture. Dollop over remaining chocolate mixture, then tap base of pan on a flat surface to settle mixture. Using a skewer, swirl mixtures together to create a marbled effect. Bake for 35-45 minutes, until just set at centre. Cool completely in pan ( brownie will firm). Cut into squares to serve.

Apple Pie

INGREDIENTS

8 large green apples
1/4 cup sugar
1/2 cup water
1/4 tsp cinnamon
1/3 cup sultanas
185g butter, cubed
1/2 cup sugar
1 egg separated
1 1/2 cup plain flour
3/4 cup self-raising flour
1/3 cup cornflour
1/2 cup milk approximately, for glazing
extra sugar
extra cinnamon

METHOD

Peel, quarter, core and slice apples and place in a large saucepan with the sugar, water and cinnamon.
Bring to the boil, reduce heat and simmer, covered 8 minutes, or until apples are tender but still holding their shape. Drain apples if any liquid remains and stir in the sultanas. Cool. Cream the butter and yolk. Add the dry ingredients and knead into a dough. Roll out 2/3 of pastry and use to line base and sides of greased 20cm (8") springform tin and spread the apple mixture evenly over base. Roll out remaining pastry, to cover the pie. Seal edges together and trim. Brush top with the lightly beaten egg white, sprinkle with extra sugar and cinnamon. Cut 2 slits in the top. Bake at 180C for 15 minutes, reduce heat to 150C. Cook a further 35 minutes, or until pie is golden brown and pastry is cooked. Serve hot or cold.

Quince and Ricotta Tart

INGREDIENTS:

QUINCE
1 litre (4 cups) water
220g (1 cup) caster sugar
1 tsp vanilla Extract
1 lemon, cut in half
4 quinces

Prepare poaching liquid by placing water, sugar, vanilla and lemon in a large heavy-based saucepan. Bring liquid to a rolling boil.
Peel, quarter and core the fruit, adding quinces immediately to poaching liquid to prevent discolouration. Reduce to a simmer and cook for about 1 1/2 hours, or until the quinces are tender and ruby red. Refrigerate, will keep for up to 1 week.

PASTRY
130g butter
1 egg
37gm icing sugar
180gm plain flour


FILLING
250g (1 cup) Ricotta
125g (2/3 cup) caster sugar
3 medium eggs
1 tsp vanilla extract
125ml thickened cream
2 tbsp plain flour

METHOD
1. Preheat oven to 180C. Combine pastry ingredients until smooth. Roll pastry on a lightly floured board and line a greased 25cm flan tin. Prick base with fork and rest for 20 minutes.
2. Place the quinces into the pastry shell.
3. Beat Ricotta, sugar, eggs, vanilla, cram and flour. Pour over quinces. Bake in preheated oven for 40 minutes, or until set and golden brown, approx 30 minutes.

Chiffon Cheesecake

INGREDIENTS

(A)
60g milk
40g cream cheese
25g butter

(B)
65g flour

(C)
4 egg yolks

(D)
4 egg whites
100g sugar
pinch of salt
1/8 tsp cream of tartar

METHOD
1. Cook (A) over double-boiled until well blended and it thickens.
2. Remove it from double-boiler. Add (B) and mix until smooth.
3. Add (C) and mix until well combined.
4. Whip the egg whites in (D) until foamy. Add in the rest of the (D) ingredients. Whip until stiff. Add it into the cheese mixture from step (3). Mix it until well incorporated.
5. Pour into 9-inch chiffon pan. Do not grease the pan. Bake at 175C for 35-40 minutes. Remove it from the oven. Invert the pan and let it cool upside down.

Feather Light Cheesecake

INGREDIENTS

(A)
250g milk
20g butter

(B)
125g cream cheese

(C)
50g flour

(D)
3 egg yolks
1 tsp vanilla extract

(E)
3 egg whites
1/8 tsp cream of tartar
80g sugar
pinch of salt

(F)
1 tsp chocolate paste

METHOD

1. Grease a 20cm square pan and line the bottom with paper.
2. Cook (A) until it boils. Cream (B) until smooth. Pour (A) into (B) and mix until well blended.
3. Add (C) and mix until well combined. Place it over double boiler. Mix until it thickens. Remove it from double boiler. Add (D) and mix until well blended.
4. Whip the egg whites in (E) until foamy. Then add the remaining (E) ingredients. Continue whipping until soft peaks. Add it into the cheese mixture from step (3). Mix until well incorporated. Reserve 100g of the cheese batter and mix with (F) to make chocolate batter.
5. Pour the plain batter onto the prepared pan. Then drip the chocolate batter on top. Swirl to make marble pattern.
6. Bake in water bath at 160C for 50-60 minutes or until the centre is set and golden brown.
7. Remove the cake from the pan immediately. Set aside to cool. If you let the cake cool in the pan completely, it will shrink tremendously.

Chocolate Layer Cake

Sweetness & light, "Ladies bring a plate ".

INGREDIENTS

21/3 cups (350g) self raising flour
100g good-quality dark chocolate, chopped
220g unsalted butter, softened, plus extra to grease
350g light brown sugar
1 large (about 160g) potato, peeled, boiled, mashed, cooled
4 eggs
1/2 cup (125ml) milk
3/4 cup (240g) apricot jam
300ml thick cream
Cocoa powder, to dust

METHOD
1. Preheat the oven to 190C. Grease and line two 20cm round springform cake pans with baking paper. Sift flour into a large bowl with a pinch of salt. Set aside.
2. Place chocolate in a heatproof bowl, set over a pan of simmering water (don't let the bowl touch the water). Stir until melted. Remove from heat and cool slightly.
3. Beat the butter and sugar in an electric mixer until thick and pale. Add melted chocolate and mashed potato and beat until smooth. Add the eggs, one at a time, adding a little of flour each time, beating well after each addition. Fold in the remaining flour, then stir in the milk until well combined.
4. Divided mixture between the 2 pans and bake for 25-3- minutes or until a skewer inserted in the centre comes out clean.
5. Cool for 5 minutes in the pan, then turn out onto a wire rack to cool completely.
6. Once cool, use a serrated knife ti slice each cake in half horizontally to give 4 equal layers. ( Me, only make 3 layers..Why?..You will know if you have a hungry kids in the house..hahaha)..
7. Place 1 cake layer on a serving plate and spread with one-third of the jam, then top with one-quarter of the cream. Repeat layering twice more, then top with the remaining cake layer. Spread remaining cream over the cake, dust with cocoa powder and serve.

Bingka Labu / Pumpkin slice

INGREDIENTS

5 eggs
500ml coconut cream
200gm plain flour
180gm caster sugar
1/2 tsp salt
1 tsp vanilla extract
450gm pumpkin, peeled, coarsely chopped, steam until cook and mash while hot with potato masher.
Sesame seed, optional

METHOD

1. Preheat the oven to 200C. Grease and line 20cm square cake pan with baking paper.
2. In a large bowl, mix all ingredients except pumpkin. Mix well, then sift the mixture to remove any lumps.
3. Add in the pumpkin into the mixture. Stir well to combined.
4. Pour the mixture into the prepared tin, sprinkle with sesame seed and bake for 40-45 minutes or until the cake is golden brown.
5. Removed from oven and let it completely cool in the pan.
6. Slice and serve.

Featherweight sponge

This is the second times I practised to make this Sponge cake. I love the classic combination of homemade jam and cream. It just perfect.

INGREDIENTS
1/2 cup (75g) plain flour
1/2 cup (75g) cornflour
1/2 tsp cream of tartar
1/4 tsp bicarbonate of soda
4 eggs, separated
3/4 cup (165g) caster sugar
1/2 tsp vanilla extract
Blackberry jam
200ml thickened cream, whipped to soft peaks
Icing sugar, to dust

METHOD

1. Preheat oven to 180C. Grease two 20cm round cake pans.
2. Sift the plain flour, cornflour, cream of tartar and bicarbonate of soda into a large bowl. Sift twice more, then set aside.
3. In a clean, dry bowl, whisk the egg whites with electric beaters until soft peaks form. Gradually add the caster sugar, whisking constantly, until you have stiff peaks. Add the yolks, one at a time, and whisk until thick and pale.
4. Using a large metal spoon, fold in the vanilla extract. In 3 batches, gently fold in the dry ingredients until just combined.
5. Divide the mixture between the cake pans, then bake for 20-25 minutes or until the top spring back when lightly touched. Removed from the oven and cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
6. Once cool, thickly spread the jam on top of one of the cakes, then top with whipped cream. Sandwich with the remaining cake, then dust with icing sugar and serve.

Chocolate & Cream Roll

INGREDIENTS

3 eggs, at room temperature
1/2 cup (110g) caster sugar, plus 1/4 cup ( 55g) extra
1/2 cup (75g) self-raising flour
2 tbsp cocoa, plus extra to dust
2 tbsp hot water
300ml cream, whipped to serve

1. Preheat oven to 160C. Grease and line a 26cm x 32cm Swiss roll pan, extending paper above rim of pan.
2. Using an electric mixer, beat eggs in a large bowl until frothy. Gradually add sugar, beating until thick and pale and a ribbon trail forms when beaters are lifted from mixture (this can take up to 10 minutes).

3. Sift flour and cocoa into a large bowl. Fold into egg mixture, followed by water, until just combined. Pour mixture into prepare pan and smooth surface. Bake for 12-15 minutes, until sponge springs back when lightly touch. Line a clean tea towel with baking paper. Sprinkle with extra sugar. Invert cake onto sugar. Remove baking paper from top of cake. Using papers as a guide, and starting from long side, tightly roll cake to form a log. Cool completely on a wire rack.

4. Unroll cake to lay flat. Spread with half of whipped cream, leaving a 2cm border. Re-roll without tea towel and paper and carefully transfer to a large serving plate. Serve with remaining cream and dusted with extra cocoa.

Baked Egg Tart

DOUGH INGREDIENTS

130gm butter
1 egg
37gm icing sugar
180gm plain flour

EGG SOLUTION
80gm hot water
70gm sugar
3 eggs
50gm fresh milk
1/4 tsp vanilla extract

METHOD
1. Combine dough ingredients until smooth. Wrap the dough with cling wrap and keep into freezer for 30 minutes.
2.Flatten the dough. ( Use the rolling pin and cover the dough with the cling wrap so the dough doesn't stick into the rolling pin). Cut the dough and press the dough onto greased tart mould or small muffin tin.
3. Mix well hot water with sugar until sugar dissolved and mix well with others ingredients. Pour into prepared dough.
3. Place into oven and bake at 180C until golden brown.

Kuih Tiram

INGREDIENTS

500gm plain flour
2 tbsp butter
1/2 tsp salt
1 egg ( stir well, don't beat)
water ( adequate amount to make a dough)

PASTE
4 tbsp corn flour
4 tbsp vegetable oil
- Mix corn flour and oil to make a smooth paste. Set aside.

DOUGH

1. Mix flour, butter, salt and egg until well blended.
2. Pour in water gradually and knead to form a smooth dough. (The dough is ready, when is not stick to your finger or bowl).
3. Divided the dough into 4 equal portions and shape into balls.
4. Take one portion and roll it out thinly, lightly brush the surface with the paste. Roll the dough up as if you were making Swiss Rolls.
5. Cut the rolls about 2cm, then roll to flatten.
6. Deep fry in medium heat until golden brown. Drain well.
7. Coat with icing sugar. Ready to serve.

Steamed Butter Kueh

INGREDIENTS

200gm plain flour
220gm sugar
20gm custard powder
5 eggs
1/2 can evaporated milk
20gm milk powder
20gm baking powder
180gm butter

METHOD

1. Mix well flour, sugar, custard powder, milk powder with butter until smooth.
2. Add in eggs and evaporated milk.
3. Pour batter into paper cup.
4. Steam over high heat for 5 minutes or until cooked.

Custard Mantou

INGREDIENTS

300gm flour
5gm instant yeast
70gm sugar
Adequate water (to make a dough not too sticky or not too hard)
3gm shortening
40gm custard powder

METHOD
1. Mix well dough ingredients until smooth. Use rolling pin to roll it into flat and thin sheet.
2. Roll the sheet from outside to inside into long stripe.
3. Cut the stripe into equal sections. Let prove for 30 minutes. Steam over high heat for 6 minutes.

* Add a little coconut milk makes the Mantou better flavours.

Two Tone Mantou Roll

INGREDIENTS

300gm plain flour
5gm instant yeast
70gm sugar
Adequate amount of water (to make the dough not too sticky or too hard)
Pandan essence

METHOD

1. Mix well dough ingredients until smooth. Divide into two parts.
2. Add Pandan essence into one of the dough.
3. Use rolling pin to roll the white and green dough into thin and flat sheet.
4. Place green sheet onto white sheet, then roll it even.
5. Roll up the both sheets from outside to inside.
6. Cut the long stripe into equal sections. Leave to rise for 30 minutes. Steam over high heat for 6 minutes.