Banana Chiffon Cake (1)

INGREDIENTS:-

(A)
4 egg yolk
40g castor Sugar
1/8 tsp salt

(B)
24g corn oil
36g water
152g mashed banana
92g cake flour, sifted
1/2 tsp baking powder (heap), sifted

(C)
168g egg white
40g sugar
1/4 tsp cream of tar tar


INSTRUCTIONS:-

1) Whisk (A) until pale before adding (B). Add items in (B) according to list and mix well after each addition to give a smooth mixture.
2) Whisk egg white and cream of tar tar till snowy before adding in the sugar. Whisk till stiff peak forms.
3) Fold 1/2 of the egg white gently into cake batter mixture gently with a rubber spatula until just blended. Pour in the remaining 1/2 of the , fold it gently until blended.
4) Pour batter into a 20cm chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake at 160C 40 - 45 minutes or till cooked.
5) When the cake is cooked, remove from oven immediately and give it another bang on a hard surface. Then invert the cake to cool. Remove the cake from the cake pan when it is completely cool.


NOTE:-

1) Please note to use very very ripe bananas for this recipe in order to get the strong flavour and fragrance. Alternative, you can use banana essence but this is highly not recommended. This gives the cake an artificial taste. So, unless you like it, if not just stick to ripe bananas.

Golden Pumpkins (黄金和果子)

Ingredients:-

150g pumpkin flesh, cut into thin slice
300g glutinous rice flour
1 tbsp castor sugar
200ml water
Orange coloring (optional)

240g red bean paste
Wolfberries (枸杞子) / Cranberries


Method:-

1) Steam pumpkin for 10 minutes over high high till soft. Remove and use kitchen paper to absorb excess water. Mash finely then set aside.
2) Mix sugar and glutinous rice flour. Pour in mashed pumpkin and add water slowly. Mix the dry and wet ingredients together until it becomes a dough. Add a few drops of coloring and knead dough till color all mixed in. Set aside for 10 minutes in a plastic wrap.
3) Divide red bean paste into 12 portions of 20g each. Divide pumpkin dough into 12 portions.
4) Flatten on the sides of the pumpkin dough, keeping the centre thick. Then wrap up red bean paste. Remove excess dough is required.
5) Use the back of a knife to make cuts on dough such that it resembles a pumpkin. Attach wolfberrie on its tip.
6) Lay pumpkins on a grease proof paper before steaming for 10 minutes over medium heat.


Notes:-

1) I've used Japanese Pumpkin in this recipe as the size is just the right amount.
2) Red bean paste can be replaced with something to your liking.
3) You can cut grease proof paper to size of individual pumpkin for easy management/serving.
4) Also, you probably have extra dough left over due to step 4. In this case, you can either throw it away or prepare more red bean paste to use up the dough.

Lemon Cheesecake with Jam Toppings

INGREDIENTS:-

188g digestive biscuits
113g salted butter, soften

600g cream cheese
120g icing sugar
2tsp vanilla extract
500ml double cream
Juice & zest of 1 whole lemon

Fruit Jam


INSTRUCTIONS:-

1) Place biscuit and butter in a food processor and blend it until mixture lump together. Scrap down the sides if necessary.
2) Prepare a 7-inch cake ring. Use clear wrap to wrap one end tightly. Place the wrapped side on a cake board.
3) Pour biscuit mix into the cake ring and even it out.
4) Beat together cream cheese, icing sugar, vanilla extract, lemon juice and zest until smooth.
5) Lightly whip the double cream and fold into cream cheese mixture.
6) Pour mixture on top of the biscuit base and smooth the surface.
7) Chill for at least 4 hours or overnight.
8) To remove cake, dip a knife into a cup of hot water and then run along the sides of the ring.
9) Spread jam generously on top of cake before serving.


NOTES:-

1) More lemon juice and zest can be added according to preference.
2) For jam, use real fruit jam for better taste. Can look out for brands like St Dalfour or Orchard Fresh.
3) Double cream can be found in major Cold Storage supermarket or Meidi Ya (Liang Court). If not, you can subsitute double cream with Bulla Pure Cream or any other cream that contains at least 45% fat. I've tried making this cake with both the cream and my personal preference is still the double cream.


Also can be made in individual dessert cups:-

Pita Pizza

Ingredients:-

Pizza base:

Pitta Bread
Tomato paste or any tomato based pasta sauce


Pizza toppings (choose any):

Canned pineapple rings, cut into bite size
Fresh button mushrooms, sliced
Shaved ham, tear into pieces

Shredded mozzarella cheese
Shredded cheddar cheese


Method:-

1) Prepare all desired toppings and set aside.
2) Spread tomato paste or pasta sauce onto pita bread.
3) Add toppings and sprinkle shredded cheese (mix both mozzarella & cheddar together) generously over the topping ingredients.
4) Place the pizzas on a baking tray and bake for 15 mins at 220 C or until the cheese melts and turns light brown.
5) Remove and serve pipping hot.


Notes:-

1) Pita bread is the best to be used as pizza base. The final product is even much better than using english muffin.