Thursday 31 May 2012

Strawberry Cotton Cheese Cake Recipe (step by step photos)

Japanese cotton cheese cake is one of my son's favourite. So today I just try to make a trick by using some strawberry puree as an additional ingredient... I was surprised, the cake come out fabulous and they really love it. This cake is so soft and the smell is so good. The recipe is adapted from:



Ingredients

  • 130 grams strawberry puree 
  • 200 milliliters fresh milk 
  • 250 grams cream cheese 
  • 85 grams butter 
  • 40 grams plain flour 
  • 35 grams corn flour 
  • 7 egg yolks 
  • 7 egg whites 
  • 3/4 teaspoon cream of tartar 
  • 100 grams castor sugar 
  • 1/4 teaspoon salt



Directions

1. Preheat oven to 150 degrees C.

2. Lightly grease and line the bottom of 9 inches round cake pan
    with greaseproof baking paper or parchment paper. Wrap the 
    pan with aluminium foil. 



3. In a large bowl, mix together cream cheese, butter and milk 
    then place the bowl over simmering water (note: don’t let the
    bottom of the bowl touch the water). Stir occasionally until 
    completely dissolved and the mixture turn to smooth. Remove
    from heat and let cool down a bit. 



4. In a large mixing bowl, whisk egg yolks using a balloon whisk.
    Add in cream cheese mixture and mix well. Then fold in plain 
    flour, corn flour and salt. Mix well. Mix in strawberry puree and 
    combine well. Set aside. 



5. In another large mixing bowl, beat together egg whites and 
    cream of tartar until foamy. Gradually add in sugar and beat
    until very stiff and shiny peaks form. 



6. Fold 1/3 of the whites into the batter, and then quickly fold in 
    the remaining whites until just combined. 



7. Pour the batter into 9 inches round cake pan. Bake at 150 
    degrees C for 1 hour and 15 minutes in a water bath. 

 


8. Remove from the oven then remove from the mould 
    immediately. Set aside to cool.



Sunday 27 May 2012

รวมมิตรน้ำกะทิ/Ruam Mit Nam Ka-Thik/ Thai Mix Dessert Recipe (step by step photos)

Ruam Mit Nam Ka-Thik is one of the most popular Thai dessert. It is a combination of some Thai dessert in one serving like Thap Thim Krop, Krong-krang, jack fruit, sweet corn, tapioca pearls and others depend on your choose. Ruam Mit Nam Ka-Thik is derived from three Thai words "Ruam", "Mit", and "Nam Ka-Thik". In Thai language the word "Ruam" mean "get together", "Mit" refer to friends and "Nam Ka-Thik" is refer to coconut milk. So, "Ruam Mit Nam Ka-thik" is actually a combination of many dessert in just one dish.



Ingredients for Blue Color Krong-Kreng Dough

  • 50 grams tapioca flour 
  • 50 millilitres boiling water 
  • 2 to 3 drop blue food coloring 

Ingredients for Yellow Color Krong-Kreng Dough
  • 50 grams tapioca flour 
  • 50 millilitres boiling water 
  • 2 to 3 drop yellow food coloring 

  • 50 grams tapioca flour, for coating 
  • 150 grams steamed sweet potato, cut into small cube 
  • 150 grams steamed taro, cut into small cube 
  • 50 milliliters water
  • 1 teaspoon green food coloring
  • 150 grams tapioca flour, for coating 
  • 150 grams jackfruit, cut into strip
  • 1 pandan leaf 
  • 300 grams sugar 
  • 1 teaspoon salt 
  • 1 cup coconut milk

Directions 

1. In a medium pot, mix together coconut milk, sugar, salt and

    pandan leaf. Place over medium-low heat and stir constantly 
    until just boil. Remove from heat and let cool to room 
    temperature. 



2. In a large bowl, mix together 50 millilitres water and 
    1 teaspoon green food coloring and taro cubes. Combine well 
    and set aside 10 minutes. Drain the water. Add in 75 grams 
    tapioca flour and turn to coat. Set aside 



3. In another bowl. Mix together sweet potato and 75 grams 
    tapioca flour. Turn to coat, then set aside. 



4. In a large pot, bring water to the boil. Place the cubes in the 
    water. Use a turner to move the cubes so that they don’t stick
    to the bottom. Cook on a medium-high heat until the cubes 
    rise and floating on the top. Remove the cubes from boiling 
    water and place it in clean water. Set aside. 



5. In a medium bowl, mix together 50 grams tapioca flour and 2 
    to 3 drop of blue food colouring. Add in 50 millilitres boiling 
    water and mix well. Knead until the dough surface is smooth
    and elastic about 5 minutes. Set aside. 



6. In another bowl, mix together 50 grams tapioca flour and 2 to 
    3 drop of yellow food colouring. Add in 50 millilitres 
    boiling water and mix well. Knead until the dough surface is 
    smooth and elastic about 5 minutes. Set aside. 


7. Divide the blue dough into 2 equal portions. One for 
    krong-kreng shape and one for long strip shape. Repeat the 
    same step for yellow dough. 

8. For Krong-kreng Shape: divide the dough into small size 
    and roll into a ball about 1cm thick. Press the ball over 
    krong-kreng mould or a fork (just like I did). Place 
    krong-kreng on a floured surface and dusting with flour. 
    Continue with the remainder of the dough. 



9. For Long Strip Shape: roll out the dough on the floured 
    surface then cut into thin strip about 5 inch long and 
    dusting with flour. 



10. In a large pot, bring water to the boil. Place the krong-kreng
      in the water. Use a turner to move the krong-kreng so that 
      they don’t stick to the bottom. Cook on a medium-high heat 
      until the krong-kreng rise and floating on the top. Remove 
      the krong-kreng from boiling water and place it in clean
      water. Set aside. 



11. Continue with the strip. 



12. Put all the prepared ingredients in coconut soup. Serve with 
      jackfruit and crushed ice on top.