Durian Puffs

 

Ingredients - Puff

60g Butter

150g Water

1/2 tsp sugar 

1/4 tap salt

90g Flour

2 eggs 

Ingredients- Durian Cream

150g milk

20g sugar

25g corn flour

20g milk powder 

20g butter

100-150g fresh durian (blend)

Method

Prepare the puff pastry. 

1. Melt the butter on low fire. Add in the water and slowly add in the flour , salt & sugar keep stirring with a spatula on low fire till all set . Off the fire mixed well set aside to let it cold. 

Prepare the durian cream.

1. Used double boil method on low fire. add in sugar and milk to resolve the sugar. Add in the milk powder and corn flour with a spatula till set. Add in the butter & mixed in the durian paste. Done & ready to use later once the puffs done and cold .

Now back to prepare the puff pastry.

2. Transfer to a bowl and slowly add in the eggs & whisk till blend well and the pastry should not drop from spatula when you put upside down. 

3. Preheat to oven to 180c. 

4. Put into a piping bag and pipe out one but one till all done. 

5. Bring to bake for 30 minutes and let it complete cold before pipe in the durian cream inside. Served cold

Burn Cheesecake

Below recipe from https://www.bonappetit.com/recipe/basque-burnt-cheesecake

INGREDIENTS

• Unsalted butter (for pan)
• 2 lb. cream cheese, room temperature
• 1½ cups sugar
• 6 large eggs
• 2 cups heavy cream
• 1 tsp. kosher salt
• 1 tsp. vanilla extract
• ⅓ cup all-purpose flour
• 
  

Special Equipment

• A 10"-diameter springform pan

RECIPE PREPARATION

•  Preheat oven to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
• Beat cream cheese and sugar in the bowl on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.

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    Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
  • Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
  • Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.
  • Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.
  • Do Ahead: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.
  

  
  

  
  

  
  

  

  
  

  
  

  

  
  

  

  
  

  

Burn cheesecake

Cream Caramel

Ingredients
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

Method:
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.

Lime Xmas Jelly

Fi

Hawaiian Papaya

Steamed Tapioca with Coconut Sugar Parcels (Ubi Kayu with Gula Melaka)

 Prepare some banana leaves. Wash & cut/tear into smaller pieces. Bring to boiled for 3 minutes to soften the leaves.

 Scrap the tapioca and cut the coconut sugar into smaller pieces or make into small ball size.

 Place the tapioca (about 2-3 tbsp. full) into the banana leave. Put a coconut sugar in the centre and cover with some tapioca before wrap into parcels.

 Prepared a wok with boiling water. Bring to steam for 25-30 minute.

Bubur Pulut Hitam (Black Glutinous Rice Dessert) - MFF PENANG #5

Recipe adapted from Justadelish

  

Ingredients

• 200g Black Glutinous Rice (Pulut Hitam)
• 120g Palm Sugar (Gula Melaka)
• 1.5 liter Water
• 10 Dried Longan – Optional
• 2-3 Dried orange peel - Optional
• 150ml Coconut Milk
• 2 Pandan Leafs (Screwpine Leaf) – Optional
• pinch of Salt

Instructions

1. Wash the rice and rinse thoroughly.
2. Add rice, dried longan and water into a pot bring it to a boil and lower the heat. Simmer the mixtures for about 2 hours, constantly stirring every 15 minutes to prevent the rice from sticking or burning the bottom of the pot. If the water dries out, add some water.
3. The water will be reduced and getting thicker, add more water if it becomes too dry. Cook until the rice is soft and mushy, . The porridge should be thick, with minimal water.
4. Add palm sugar, stir until dissolved.
5. In another small pot, heat up the coconut milk, pandan leaf and a pinch of salt on low fire. Bring it to a gentle simmer and switch of the fire. Remove the pandan leaf.
6. Serve the porridge hot, with a few spoonful of coconut milk on top. I also love it served cold.
   

Notes

You may opt to use slow cooker and cook on high setting, about 3-4 hours and switch off the cooker.
  

 

 

Double Boiled Coral Seaweed Jelly - MFFF SABAH #8

 

            Dry coral seaweed before soak                           After soaked in water for few hours  

This coral seaweed (red colour) have a stronger smell



Ingredients (Prepared for 5 bowls)
10g dry seaweed - I use two type. Soaked for few hours or overnight. (Change water few times)
50g rock sugar (10g for each bowl)
2-3 big red dates ( 1/2 big dates for each bowl) - for small dates you may use 3 for each bowl.
5 bowl of water ( 1bowl water for each bowl)

Method
1.Drain seaweed, divided into 5 portion on each small bowl.
2.Add one red dates, rock sugar, water and cover the bowl.
3.Cover the bowl and bring to double boil for 1- 1 1/2 hours in medium fire.
4. Served hot or cold.

I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.

Sabah Coconut Pudding (MFF Sabah #2)

Ingredients
380gm fruit bean curd pudding (Can get from most supermarkets)
3000 ml coconut water (from 5 young coconut)
400 ml coconut milk
Note : If you prefer sweeter, add 100gm sugar.

Method
1.Pour 3000ml of coconut water and 400 ml coconut milk into a pot.
 2. Turn on the flame, stir the mixture until boiling.
3. Turn off the flame. Pour in the fruit bean curd pudding and continue to stir for 5 minute.
4. Pour it into fresh young coconut or mould.
5. Let it cool before you set in the refrigerator.
6. Served cold.

I am submitting this post to MFF, Sabah month,

Hosted by Mary Chey of A Pepper's Love.



Durian Pillow

DURIAN PILLOWAdapted from : Cik Manggis

Ingredients :

250g flour
3 eggs
*500 ml fresh coconut milk
1/2 teaspoon salt
a few drops of yellow food coloring

Fresh durian filling
Whipped cream

Note :
* Coconut milk, mix 100ml thick coconut milk to 400ml water. Stir.

Method :

1. Place flour, eggs, fresh milk, salt and food coloring in a blender. Blend till well mix and put through a sieve.
2. Keep the batter for at least 15 minutes.
3. Heat a non stick pan and pour a ladle of batter onto the pan. Spread the batter by turning the pan around.
4. Cook just for a minute or two. Remove from heat. Repeat the same procedure till all the batter had been used up.
5. To assemble, place a dollop of fresh cream and top it with durian filling on top of the thin pancake and roll it like a pillow.
6. Ready to serve.

1. Whip the cream with the sugar until stiff. Chill
2. You can blend the durian flesh or mash it with a fork. I think I prefer to mash with a fork because the blended durian was too mushy and the fibers were all cut up.
3. You can mix the cream with the durian or leave separate.

To assemble:
Put a heaped tablespoon of whipped cream onto the center of the pancake (smooth/unfried side facing plate), top with a level half tablespoon of durian flesh, and fold into a small, puffed rectangular pillow. If you have mixed the cream and durian, just plop a large tablespoon onto the middle of the pancake and fold. Chill very well before serving.