Saturday, August 6, 2016

Durian Crepe Cake ( Kelvin's 20th Birthday Cake)



12  eggs
4 cups water + 
1 cup tick coconut milk
 ( optional 4 cups milk + 1 cup water)
2/3 cup (150g) of butter, melted
2 ½ cups of all-purpose flour ( 300g)
6 Tbsp. of sugar
1 tsp of vanilla
Whipped topping (filing)
Fresh Durian or manggo (filing) 

Have all ingredients at room temperature. Whisk together eggs, coconut milk, and water. Add butter, vanilla, and sugar. Sift in flour. Whisk well. Strain the crepe batter into a bowl. 

Preheat an eight-inch pan over medium heat. Pour ¼ cup of batter into the pan, swirl until you have an even crepe. Flip after one minute and continue to cook for an additional 30 seconds. Stack crepes and cool to room temp. 

Layer crepes, spreading a thin layer of whipped cream/durian in between each layer. Chill in the fridge & served cool. Enjoy!

Monday, August 1, 2016

Cream Caramel

1 cup sugar ( i used 3/4 cup sugar)
4 tbsp water
2 cup milk
6 eggs
2 tsp vanilla extract
a little butter to grease moulds - optional

1) Cook milk with the 1/2 cup sugar without boiling until the sugar is dissolved.
Let cool.

2) To make the caramel, cook the remaining 1/2 sugar with 4 tbsp water until brown.
Then pour equal amounts into the  greased pudding moulds.

3) Beat the eggs well with vanilla essence and add to the milk mixture and strain.

4) Pour the egg mixture into the moulds with caramel at the bottom.
Arrange on a baking tray. Pour 2 cups of hot water into the tray.(water bath)

5) Bake in an oven preheated to 150°c for 50 minutes. 

6) Let it cool & transfer to the fridge overnight .Place a serving dish on top of the pudding moulds and turn upside down. Serve cold & Enjoy!

Helpful Tips:
Insert a chopstick into the centre of the pudding. The pudding is cooked if comes out clean.

Wednesday, December 23, 2015

Sunny Spinach Cheese Pie

Recipe adapted from

17 oz  of flour
1/3 cup of extra virgin olive oil
3/4 cup dry white wine
1 teaspoon salt
12 oz  of boiled spinach
12 oz ricotta (cream cheese)
1 egg
3 oz  of grated Parmesan
Salt and pepper
Bread crumbs
1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling.
2-To create the filling, mix the spinach with the ricotta. Next, add your egg, Parmesan, and salt and
pepper. Mix well. Set aside briefly.
3-Unwrap your dough from the plastic and divide it into two equal parts.
4-Using a rolling pin, roll out each dough ball to create two circles 30 cm in diameter each.
5-On your first circle, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.
6-Distribute the filling on the circle that was just sprinkled with breadcrumbs.
7-Place one large dollop at the center of the circle, and spread the remainder in a ring around the dough. See the picture below for reference.

8-Sprinkle the filling with grated Parmesan.
9-Now, cover with the second circle of dough.

10-Seal the edges with your hands, and then use a fork to press.

11-Place a small bowl in the middle of the pie and press lightly to make an indentation.
Use your fork to press lightly.

12-Cut the dough into pieces approximately 2 cm thick, keeping it attached at the center. See the 

photo for reference.

13-Twist each slice and continue until each slice is twisted.

14-Bake the spinach pie at 180°C for 30 minutes or until golden