I Am Short Of Time And Craved For A Cookie.. So I Made..–Microwave Cookies

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INTRODUCTION

Previously, I have a post on Microwave Mug Cake and yesterday when I browsed through the internet, a recipe in this Facebook Page – I love showing my personality in my cooking, caught my attention. I have always loved this Facebook Page because of its simple, unusual and daring recipes. In his/her post FOR THOSE DAYS WHEN YOU JUST WANT TO MAKE ONE COOKIE!, the Page owner was using microwave to prepare some cookies. Analysing at the ingredients, I was amazed how simple were the ingredients. Looking at the number of Likes in the post, at that time, there were 110 Likes and 736 re-shares. I thought I might as well give it a try.

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This morning, I am toying with his/her recipes. I started to try the original recipe and followed by additional recipes modified by me including 2 eggless recipes. Prior to this, I do know there are some eggless cookies recipes and I thought I might as well try to make these eggless cookies using microwave. My previous post of Eggless, Butter Less and Milk Less Cup Cakes was quite well received and I believed there will be some readers who are interested in microwave eggless cookies too.

Altogether, I have prepared 5 cookies:

  1. Butter Cookies with Caramel Chocolate Chips – As per the original recipe except substitute chocolate chips with caramel chocolate chips;
  2. Chocolate Cookies with Almond Chunks
  3. Eggless Strawberry Cookies with Strawberry Slices
  4. Eggless Blueberry Cookies with Fresh blueberries
  5. Strawberry Cookies with Strawberry Slices

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For eggless cookies, the eggs were substituted with equivalent volumes of strawberry milks or fresh milks. For this post, I will only list out the recipe of the  first cookie and highlight the changes in ingredients for the other cookies.


WHAT IS REQUIRED

Recipe adapted from: FOR THOSE DAYS WHEN YOU JUST WANT TO MAKE ONE COOKIE by I love showing my personality in my cooking

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  • 1/4 cup of plain flour

  • 1 tablespoon of butter (melted)

  • 1 tablespoon of white sugar

  • 1 tablespoon of brown sugar

  • 2 tablespoons of caramel chocolate chips (optional)

  • 1 egg yolk

  • 1/2 teaspoon of vanilla essence

  • Pinches of salt

STEPS OF PREPARATION

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  • In a bowl with melted butter, add in white and brown sugars, stir until well mixed. Add in egg yolks and followed by plain flour. Stir until combined and followed by addition of caramel chocolate chips.

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  • Place the cookie batter in the lightly greased  microwavable plate or bowl. Microwave 45-60 seconds or until the centre of the batter is set.

NOTE:

Just like ovens, every microwave oven will have some differences in terms of heat released. Like the microwave oven I have in my house, it is a very simple basic microwave oven with no function to adjust the heat. As such, you can start using medium heat (if there is any) and see how is the result. If at the end of 60 seconds, the cookie still does not look set, add additional 10-20 seconds to the cooking time. It is considered as cooked when the centre of the cookie is set or not runny.

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CHANGES IN OTHER COOKIES’ RECIPES

For other cookies, the changes are as follows:

  • Chocolate Cookies with Almond Chunks – Addition of 1 teaspoon of chocolate powder to the batter and replace chocolate chips with almond chunks; 
  • Eggless Strawberry Cookies with Strawberry Slices – Replacement of egg yolk with 20 grams of strawberry milks and substituting chocolate chips with one fresh strawberry (cut in slices)

  • Eggless Blueberry Cookies with Fresh blueberries – Replacement of egg yolk with 20 grams of  fresh milks and replacing chocolate chips with 10 fresh blueberries (mashed)

  • Strawberry Cookies with Strawberry Slices – Replacement of almond chunks with one fresh strawberries (cut in slices).


OUTCOME OF THE EXPERIMENTS

Butter Cookies with Caramel Chocolate Chips 

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The texture of the cookie is definitely satisfactory. It is rather light and a chewy type of cookie. It is quite fragile and if you view the original website, you will see that the Page Owner is using a fork to eat the cookie. However, given adequate time to cool, the cookie can be cut into neat pieces and definitely worth a try.

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Chocolate Cookies with Almond Chunks

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As expected, since it is a change of dry ingredients (from chocolate chips to almond chunks) and addition of chocolate powder, the texture is the same as the first cookie. Definitely recommendable even though it is not as crispy as the traditional cookie.

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Eggless Strawberry Cookies with Strawberry Slices

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Well, for this cookie, there was a rather major modification to the ingredients. So, what is the impact of the substitution of egg yolk with strawberry milks and the addition of freshly cut strawberry slices to the cookie? As expected, as there is no egg, it become a very dense “cookie” or “cake” if you  want to call it.

As I have explained earlier in my Eggless, Butter Less and Milk Less Cup Cakes post, eggs have the role to support the structure of any baked products. Without eggs, the rise of any baked products (cookies included) will have to be solely depend on the leavening agents (baking soda or baking powders).

Since we are using plain flour (without any baking soda or baking powders), will the cookies rise? The answer is quite certain, NO.

How about if we substitute the plain flour with self raising flours? It may or may not since the milk have much more moisture content than the eggs and it may not be able to support the flours.

Taste wise, it is acceptable. It is moist and full of strawberry flavour. Having one full cookie with some strawberry ice cream will definitely be welcomed by your guest…For Asian taste, this resembles a steamed dense cake..

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Eggless Blueberry Cookies with Fresh blueberries

 

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I then continued my adventure with the blueberry cookie by substituting the yolk with fresh milk and addition of blueberries. The outcome is the same as the eggless strawberry cookie, dense but chewy and edible.

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Strawberry Cookies with Strawberry Slices 

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Looking at the dense eggless “cookie” that I have made, I have decided to revert back to the usage of yolk in the cookies. For this cookie,  I have only substituted the chocolate chips with one strawberry fresh slices.

The texture is slightly better than the eggless cookies but it is too moist. The reason was simple, the juices from the fresh strawberry slices have negate part of the structure supporting effects of eggs  in the cookie.  If strawberry is to be added, I personally think that some baking powder and more flour will be needed to make it less dense.

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CONCLUSION

Depending on individual tastes, I would strongly recommended making the first two cookies (butter cookie with caramel chocolate chips and chocolate cookie with almond chunks). These two cookies are very delicious and light. However, if you do not mind to have dense “cookies”, you can try eggless strawberries and blueberries cookies. It was moist and very tasty.

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Hope you like my adventure today and do take a step out to prepare this one minute cookie for yourself or share with your family members. Is it not baking and cooking is fun with endless possibilities to try?

Have a nice day and cheers.

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Light Yet Sophisticated And Delicious Mango Puddings

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INTRODUCTION

I remembered I first have my mango pudding when I stayed in Hong Kong in 1995. It was rather popular be it in the hotel restaurants or in the fast food chains. For commercially packed mango puddings, it can be easily bought in the supermarkets. The dessert is light and can be served with a variety of regional fresh fruits. It is especially soothing and comforting after a heavy meal of oily or spicy foods. I loved its rich and creamy texture.

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MANGO PUDDINGS DEFINED

As per Wikipedia:

“Mango pudding is a Chinese dessert usually served cold. It is very popular in Hong Kong, where pudding is eaten as a traditional British food. Mango pudding originated in India and the recipe was introduced from the British in the 19th century. There is very little variation between the regional mango pudding’s preparation. The dessert is also found in Singapore, Malaysia, Thailand, Macau and is often served as dim sum in Chinese restaurants.” (Source: http://en.wikipedia.org/wiki/Mango_pudding)

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WHAT IS REQUIRED

Make 6 desserts cups

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  • 200 ml of coconut milks

  • 200 ml of full cream evaporated milks

  • 250 ml of fresh milks

  • 1 egg yolk

  • 150 grams of sugar

  • 1 large mango (pitted and pureed)

  • 9 gelatine sheets (about 1.5 tablespoon gelatine powder)

As for the liquids, you can change between coconut milks, evaporated milks and fresh milks  but ensure that the total volumes add up to 750 ml. This means that you can use 750 ml of fresh coconut milks if you prefer. I usually like to dilute my coconut milk as I do not want the dessert to be overly creamy and for health conscious reasons.

Note that the colour of the final mango puddings will vary depends on the types of mango that you have. If evaporated milk were added, the colour will be creamy colour.

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STEPS OF PREPARATION

Preparing the mango purees

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  • De-skin and pitted (stoned) one large mango. Put the mango flesh in a food processor, blend it until puree form and set aside for later use.

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Preparing the puddings

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  • In a sauce pan, place all the liquids and sugar and heat it under medium heat until it boils. Once boiled, turn to lowest heat available.

  • Soak your gelatine sheets for 1 minutes and place the sheets into the sauce pan. Keep stirring until all the gelatine are dissolved. Off the heat but put on top of the stove to minimize the heat loss.

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  • In a big mixing bowl, use a whisk to whisk you egg yolk until light. Add the mango puree and whisk until well mixed. Sift the hot milk onto the mango puree and stir until well mixed.

  • Spoon the mixture into lightly oil pudding moulds or dessert cups and leave to cool. Chill the mango puddings in the refrigerator for at least 6 hours (or until set), preferably overnight.

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CONCLUSION

Easy to do and tasty desserts. Classic yet sophisticated. You can serve with fresh fruits or on its own. Additions of extra evaporated milks will make it creamier. Best to present to your guest after a heavy, oily and spicy meal.

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Hope you like the post today. Cheers.

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Agar Agar is not the same as Agak Agak… Agar Agar is Red Algae !!

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INTRODUCTION

Agar Agar is a Malay word for red algae, apparently it has been accepted as an English word. It is hard for a lay man like me to explain agar agar, so  as usual, I will quote Wikipedia’s explanation of agar agar for reader’s understanding.

Per Wikipedia:

“The word “agar” comes from agar-agar, the Malay name for red algae (Gigartina, Gracilaria) from which the jelly is produced. It is also known as kanten, China grass, Japanese isinglass, Ceylon moss or Jaffna moss. 

Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into moulds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake. “ (Source: http://en.wikipedia.org/wiki/Agar)

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Agar agar is one type of traditional dessert commonly found in Singapore and Malaysia. It is easy to prepare and is a common item being served during Chinese New Year and other festivals. To make it requires no complicated kitchen utensils, just need to boil and mould. Traditionally, households used dried agar agar as shown in this illustration as the raw ingredient. However, in recent years, most households have started to use agar agar powder instead of dried agar agar.

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Traditionally, due to the lack of weighing scales, sophisticated kitchen utensils and written recipes, housewives usually prepare agar agar based on words of mouth using common kitchen items such as cups as the unit of measurement.

I was told that previously, the recipe is 1 cup of soaked agar agar will requires 1 cup of sugar and 1 cup of water. I liked this type of simple ratio recipe, however, when I tried out, it just turned out to be extremely sweet and tough.

Well, that type of recipe may not be acceptable nowadays since we have so many resources available. In olden days, the challenge to make a good agar agar is to get hold of the correct ratio of water to agar agar. The end product shall be slightly chewy and not to soft like the current jelly. In order to achieve such texture, housewives some times dried their agar agar under the sun. They believed that the less water content in the agar agar, the better it is. In fact, some house hold cut it into one bite size, dried it under the sun until it is very chewy, store in a container and eat it as a snacks or sweets!

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In recent years. preparation of agar agar is not entirely based on texture since all ingredients can be measure rather accurately. It is rather easy but the challenge had shifted to the colour combination and moulding. If you have the relevant mould, you can create your own design based on your creativities. One of the most trendy agar agar moulding will be agar agar moon cake where the agar agar were mould into a moon cake shape. Inside the agar agar moon cake, there is a yellow colour balls resembling the egg yolk.

Again that is deal with planning, making and moulding. It can be rather stressful if there are no prior planning on the colour selection and mould selection. Of course, it can be as simple as just a single colour one flat piece of agar agar. The taste will definitely be the same but of course it is less impressive to your guest.

This illustration will only provide you with the simplest layered agar agar procedures. You can chose your own colour and shape of your mould. I have use some heart shape mould and the colour is purely selected for this illustration only. At home, we will not go until this extent and usually have one to two colours plus 2-3 layers of agar agars.

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NATURAL COLOUR SELECTION

There are a lot of natural colour available and you can totally throw away the artificial colouring, if you wish. Suggested colours are:

  • White and milky – condense milk, coconut milk, fresh milk
  • Chocolate – instant coffee paste, chocolate  paste or powder
  • Red colour – red colour dragon fruits paste
  • Yellow – mango paste
  • Green – pandanus paste
  • Violet or blue – pea flowers
  • Purple –black currant drink
  • Red – strawberry paste
  • Dots in the agar agar –  dragon fruits

Besides the above colours, many varieties of cut fruits can also be included. For example, yam cubes with coconut milk is a good combination. Coffee with milk is another welcoming combination to make into agar agar. Canned Longan or lychee with black currant flavoured agar agar is also a presentable dessert. All this is very much depend on reader’s creativities to prepare one that is acceptable to the guest or family members.

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WHAT IS REQUIRED

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I have intentionally left out the quantities as it is best that you follow the instruction on the the package of agar agar that you bought. Be it dried agar agar strips as shown above or agar agar powders, they will have detail instructions on the quantity of water required. It is best that you follow these instruction as every brands of agar agar will requires different liquid to reach the desired textures.

  • 1 package of agar agar strip (about 38g)
  • Some water (refer package)

  • Some sugar (refer package)

  • Some permitted food colouring of your choice or the type of natural colouring ingredients as mentioned above.

  • Some moulds of your preference

  • Few leaves of Pandanus leaves – bundled (optional)

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STEPS OF PREPARATION

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  • Wash the dried agar agar by soaking in clean water for 1-2 minutes.

  • In a pot, put in the water as stated in the package and add dried agar agar. Use medium heat to bring the water to boil. Continue stirring until all the agar agar are dissolved.

  • Add in the required sugar into the agar agar solution and stirred until dissolve. Turn the heat to the minimal. You just need the heat to prevent the agar agar from solidifying while you do the layering. Alternatively, you can put your agar agar in a big basin of hot water.

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  • Take out some container of your choice, add in your preferred colouring and  pour into the mould.

  • Once done, put it in the freezer or chiller or under the fan and once it is set on the top, you can pour the second layer. How long will it take will depends on your room temperature, the concentration of your agar agar and the types of you container. For my today’s illustration, it is rather fast because the container is very small and my agar agar is quite concentrated.

  • Repeat the same for different layers until all the agar agar were used up.

  • Put in the fridge for another 10-15 minutes.
  • Remove from the mould, cut into your desired size and shape and put in your preferred serving plate.
  • Best served cold as a dessert.

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CONCLUSIONS

This is extremely simple. It is best that you based on what is stated in the package label to prepare the agar agar. Different brands will have different instructions.

Though this illustration is using traditional dried agar agar, you can use agar agar powder instead. The price for both dried agar agar and agar agar powder is rather economical and in my humble opinion, it is still a good choice of snacks or desserts. Variations are many and you have full flexibility to choose your desired flavour, colour and moulding. You guest will surely be impressed by your creativities.

Try this traditional Asian dessert and I am sure you wouldn’t regret preparing it. Hope you like the post today. Have a nice day and cheers.

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Tempeh Revisited – Sweet And Spicy Tempeh And Oven Baked Honey Tempeh

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INTRODUCTION

I never cooked tempeh before. I have tempeh in some Malay restaurants but I did not like it. However, after joining various Facebook Food Groups, I noted that tempeh is becoming popular in Singapore and I have decided to relook at this special fermented soya beans products. Like bean curd, taukwa, miso paste and etc, tempeh also uses soya beans as its ingredients, however, it’s nutritional benefits is much higher than the the above mentioned products due to differences in production methods.


TEMPEH DEFINED..

As per Wikipedia:

“Tempeh (/ˈtɛmpeɪ/; Javanese: témpé, IPA: [tempe]), is a traditional soy product that is originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form, similar to a very firm vegetarian burger patty. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from the Sinosphere cuisine.

It originated in today’s Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities.[1] Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.” (Source: http://en.wikipedia.org/wiki/Tempeh)

pic source: http://en.wikipedia.org/wiki/File:Tempeh_tempe.jpg


WHY THIS DISH

As I was doing my weekly marketing in one of the supermarkets in Singapore, there was a sale of fresh tempehs. 5 packets of fresh tempeh of 6 inches x 2 inches cost only SGD 2. I think that is a bargain and I want to take this opportunity to explore more about tempeh.

I knew I will not like tempeh if I just deep fried it and pan fried with belachan (shrimp paste) sauces, That is what I usually saw in the Malay food stalls. I knew if I am going to like it, the sizes have to be bite size with rich flavour to cover its original special flavour.

I decided to use half of the tempeh I bought by following the recipes published in Loft 48’s Sweet, Spicy Crunchy Tempeh. I told the blogger that sweet and spicy is something that I can’t resist. However, instead of crunchy, I prefer mine to be chewy, Therefore I have chose to oven bake instead of using deep fried. 

For the other half, I have make it into honey “roasted” tempeh where it become a sweet and chewy tempeh!

Note that these 2 recipes are VEGETARIAN friendly, therefore, you can adjust to include other spices or herbs such as shallots, onions, garlics and etc..


RECIPE 1 – SWEET AND SPICY TEMPEH



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WHAT IS REQUIRED

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  • 250 g of fresh tempeh
  • 2 tablespoons of granulated sugar
  • 1.5 tablespoons of chilli sauce
  • 1.5 tablespoons of dark soya sauce

STEPS OF PREPARATION

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  • Cut the tempeh into cubes.
  • Place it in a baking tray and put in a cold oven.
  • Set the oven temperature to 180 degree Celsius and bake for 15 minutes. For ever 5 minutes, open the oven door and stir it to ensure consistent baking.
  • After the 15 minutes, take it out and set aside.

Note that your tempeh will shrink quite significantly due to water loss. Every oven temperature will slightly differs. The error tolerance level is quite high for this recipe. Therefore, if you find the oven is too hot (sides to start to get burnt) or too cold (no changes in appearance), you can adjust your temperature accordingly by plus or minus 15 degree Celsius.

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  • In a pot, put the water, chili sauce, dark soya sauce and sugar and bring to boil under high  heat.
  • Let it boil until the mixture become sticky and glossy or caramelized.
  • Add in the baked tempeh and stir it until the all the tempeh were coated with the sweet and spicy sauce.

I have opted to use my own home made chilli sauce and you can understand more about chilli and chilli sauce HERE, When you read my post on chilli, you will know how spicy is my tempeh!

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  • Add additional red cut chilli if desired. Sprinkle some finely chopped coriander leaves as garnish.
  • Dish is best served with white rice

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RECIPE 2 – OVEN BAKED HONEY TEMPEH



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WHAT IS REQUIRED

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  • 250 g of fresh tempeh cut into thin slices
  • 3 tablespoon of honey
  • 1 tablespoon of olive oil
  • 3 tablespoon of water
  • 1/4 cups of sugar
  • 1 teaspoon of salt

STEPS OF PREPARATION

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  • Cut the tempeh into thin slices.
  • Line the tempeh in a baking tray and put in a cold oven.
  • Set the oven temperature to 180 degree Celsius and bake for 10 minutes. For ever 5 minutes, open the oven door and stir it to ensure consistent baking.
  • After the 1o minutes, take it out and set aside.

NOTE

If you want it to be crispy, you will have to bake for additional 10 minutes.

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  • Put the honey, water and olive oil in a pot and bring to boil.
  • Let it boil for 2 minutes and add in the baked tempeh slices
  • Stir well until it is well mixed and the tempeh slices have absorbed all the sugar syrup.

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  • In a big plate, put the sugar and salt and stir until it is well mixed.
  • Add the honey coated tempeh slices, stir and ensure all the tempeh were coated with sugar and salt mixture.
  • Take out the tempeh, shake of the sugar and transfer to  another plate.
  • Good to be served as party snack.

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CONCLUSIONS

  • Tempeh is full of nutritional values. It is the only soya bean related dish that do not originated from Greater China Region but from the Island of Java. It is fermented soya bean and consumption of tempeh will provide more nutrition (especially vitamin B12) than other soya beans products.
  • Tempeh is also called vegetarian burger patties. These two ways of preparation have masked the special soy flavour of tempeh yet provide some chewy texture of tempeh. Be it snack or side dish, it will definitely be welcome by your guest.
  • With these two ways of cooking, I have changed my perception of tempeh. My kids aged 7 and 9 who tried the oven baked honey tempeh have give his thumb up ! Personally, I prefer the sweet and spicy tempeh which is rather addictive and can’t go without  a class of icy cold water!

Hope you enjoy my post and feel free to LIKE me at this blog’s sister page Guaishushu Facebook Page. Have a nice day!

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King of Fruits + Cream Cheese = Durian Cheesecakes, Game to Try?

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INTRODUCTION

Imagine a bite of cream cheese and another bite of durian flesh, that will be what you are going to get from these cheese cake, soft, smooth, creamy and sweet.

A rather simple chilled cheese cake to make without baking, therefore the natural aroma of the durian are maintained in the cake even days after it was prepared. For this recipe, it is rather flexible except one step that I am rather insistent-handling of the durian flesh. Mastering this step will give you a cheese cake that will impressed your guest. For this step, I beg to disagreed  with any shortcut method(no blending), other than that, you can use your common sense to proceed with the making of the cheesecake.

Steps in preparing the durian cheesecake will involve (preferably in this order to smoothen your flows of preparation):

  • Preparing the biscuit crust
  • Preparation of gelatine
  • Beating the cream
  • Sifting the durian flesh
  • Making the cream cheese fillings
  • Decorating and serving the cake

Though it looks like the step are many, however the times taken are very short. So, don’t be frightened by the steps  mentioned here.

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WHAT IS DURIAN….

To start the post,  it is only fair that I have some introduction on durian as a number of my overseas friends apparently never seen durian before. As usual, per Wikipedia:

“The durian /ˈdjʊriən/ is the fruit of several tree species belonging to the genus Durio and the family Malvaceae. Regarded by many people in southeast Asia as the “king of fruits”, the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb.). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.

The edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as pleasantly fragrant; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as almonds, rotten onions, turpentine, raw sewage. The persistence of its odour has led to the fruit’s banishment from certain hotels and public transportation in southeast Asia.”

picture source: https://upload.wikimedia.org/



WHAT IS REQUIRED

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  • 350 g of assorted biscuits.You can use biscuits of any type and I have used 2 types of biscuits some sugar crackers and some Fox chocolate crunch biscuits. I have chosen to use these 2 types of biscuits as there are slightly sweeten and have been sitting in my kitchen cabinets for quite a while.
  • 150 g of melted butter.
  • 350 g cream cheese at room temperature
  • 750 g of fresh durian flesh (with seeds)

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  • 90 g of granulated sugar or sugar powder
  • 1 cup of whipping cream
  • 6 large teaspoons of gelatine powder 
  • 1/2 cups of plain water
  • 8 inches spring form cake tin or detachable base cake tin. You can refer here for more explanation on the cake tin selection.

For decoration of the cake

  • 10 large teaspoons of gelatine powder 
  • 1 cup of plain water
  • 200 gram of flesh durian tear into smaller pieces.

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STEPS OF PREPARATION

Preparing the biscuit crust….

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  • Microwave heat your butter for 1 minutes and set aside for later use.
  • In a food processor, place your assorted biscuits and blend your biscuits until very fine pieces. The finer it is, the easier it is for you to make the crust . However, if you want to have something to munch in your mouth, you can have your biscuit pieces coarser.
  • Transfer the chopped biscuits into a mixing ball. Gradually add in the melted butter. Stir until well mixed.

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  • Transfer the chopped biscuits into the spring form baking tin. Use a spoon to press firmly against the bottom and against the side such that it is equally spread out. Put in the freezer and refrigerate until later use.

 


Preparation of gelatine…..

This step can be used for both the cream cheese filling and decoration of the cheesecake.

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  • Put the water in a small metal bowl, sprinkle the gelatine in an even layer over the surface and leave to go spongy.
  • Take another bigger metal bowl, put some water and heat it using the smallest heat. Place the first bowl on top of the hot water, stir until all the gelatine are dissolved.
  • Take out, let it cool at room temperature and set aside for later use.

Beating of Cream…

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  • Either hand whisk or using a machine beat the cream until firm peak. Note that your mixing bowl must be dry and free of any oils. Otherwise , it is hard to beat the cream until firm peak. Don’t over whipped your cream. When you over whipped your creams, your can add a bit of fresh cream to make the cream looked fresh again. Shall I refer to you to some links from www.finecooking.com’s video that I have posted in Guaishushu’s Facebook Page here.
  • Scoop out your whipped cream and put it in a fridge.


Sifting of Durian Flesh…

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  • Get hold of 750g of fresh durians. De-seed the durian and put it in a sift. Use a metal spoon to rub against the sift until all the flesh become some meshed durian. Weigh 350 g and keep the leftover in the fridge for making of “durian ice cream” if you want.
  • Put your sifted durian in the fridge as it can oxidize rather quickly. Alternatively, you can just add one scoop of fresh cream that you have whipped and mixed with the sifted durian, it will reduce the tendency to get oxidize. Oxidize will render your colour darker and therefore would have less appeal to your guest.

Note:

There is no compromise to this step. As I am making a chilled creamy cheese cake, I do not wish to have any durian fibres in the cake. It should be as smooth as the cream cheese. No blending and other short cut. Eating a cheesecake with strains for durian fibres will irk your guest.

It is rather difficult to estimate the exact quantity of the raw durian you need as the recovery rates can varies. The durian that you seen in the picture is of rather good quality, yellowish colour, sweet and soft but comparatively small compared to other better quality ones. You don’t need top grade durians as too strong the smell will mask cream cheese flavour. Probably you just need the least expensive durian and your guest will be equally impressive with your final cheesecake. For Singapore and Malaysian readers, I have bought about 1.5 kg of raw durians for about SGD20. You should be able to judge the quality. It is a good buy as I only managed to use half of the durians.

Another side tip. Add equivalent amount of cream to your meshed durian, stir well, freeze it and you will get the durian ice cream. Try it and you will know that only homemade durian ice cream can be that luxurious.. thick and aromatic. Alternatively, pump into a choux pastry and it will become durian puff and if wrapped in a crepe will become durian crepe… 

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Making the Cream Cheese Fillings

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  • Use the same mixing bowl that you beat your cream, put in the cream cheese and the sugar, beat until well mixed and smooth. It will be rather fast and 2-3 minutes will do.
  • Add in the sifted durian flesh and beat at low speed until well mixed.

Note:

Some readers are telling me that they don’t have a sweet tooth and concerned about the sweetness. The sugar content in this recipe is very low considering 90g in the entire cake of about 900g, representing only about 10% of the ingredients. However, if you are still concern about the sweetness, change the granulated sugar to icing sugar powder, start with half of the volume and take a small tablespoon and taste the cream cheese durian mixture, if it is too sweet, just add in the remaining sugar powder in stages until it suit your taste buds.

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  • Take out the cooled gelatine, fold in the durian cream cheese mixture with a spatula or big metal or wood spoon. Ensure that it is well mix and followed by folding in the whipped cream. Stir until well mixed.

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  • Take out the baking tin, pour the mixture and use a spoon to flatten the top and chilled it over night.

Note:

While it is best that you chilled it overnight. However, if you run short of time , you can consider to put it in the freezer for about 1 hour when the mixture start to set or becoming firm and proceed with the next steps of decoration.

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Decorating and serving  the Cheesecake

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The decoration below is for your reference only. As durian and cheese are rather yellowish in colour,  therefore the colour of the cheesecake is quite monotonous. I have topped the cheesecakes with additional tear durian flesh. When it is set, I have made some more gelatine (about 10 big teaspoons of gelatine with 1 cup of water) and put on top of durian flesh. In this manner, the gelatine will help to preserve the durian flesh flavour and avoid it to oxidize.

For the serving, I have cut slices of fresh mango to go with it. The fresh mango will negate the creaminess of the cheesecake and just an excellent combo that I have never thought of before.

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CONCLUSIONS

  • This is not a difficult cake to make but if you are a durian and cheesecake lover, you will definitely like the cake. The cake is very creamy with natural durian fragrance even days after the cake is make. It is smooth and soft as the durian flesh have been sifted to get rid of the fibre.
  • Understand how to make this cake will also give you numerous alternatives of dessert preparation. The addition of cream to sifted durian flesh will be ideal for your durian cream puff using the choux pastry or durian crepes when wrapped it in a crepe.
  • The recipe here is definitely for homemade purposes where the usage of ingredients are rather “hard core” for durian lovers. With the same proportion of raw ingredients I mentioned in this post, this cake will be very costly if you buy it in restaurants or cafe. However, with  a fraction  of restaurant price, you can comfortably have a much better cheesecakes than in other eating outlets.
  • All steps here are rather flexible except sifted  durian flesh which I am quite insistent as the cake should be smooth and  non – fibrous. If you can’t finish the cake, try store it in a freezer, take a portion out, when you crave for it, defrost and tell me what is it like. You would not be disappointed.

Thanks for reading the post and hope you have a nice day. Cheers.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 10th February 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

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What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts (凤梨酥)

This post is updated  on 9th January 2014 with the inclusion of a VEGETARIAN RECIPE. This recipe is egg less, milk less and butter less. Please scroll down towards the end of the post for vegetarian recipe. Both recipes share the same steps of illustration.

Second updates on 20 July 2014 : New Picture Taking

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INTRODUCTION

I told myself, I must set aside my time to write this post. I have lost my recipe twice. Once, accidentally thrown away by my wife as she thought it is my kids recycle paper and in another incident, I have typed down in a notepad in my old computer but I just can’t locate it when I switched to my new computer. So this time, I told myself that I must publish in my blog so that I have multiple copies and if I lost it, maybe I can still get a copy from my readers ! Ha-ha

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PINEAPPLE TARTS DEFINED

As usual, I will give some standard definition of the food that I am going to post so as to give readers a better understanding on what they are going to prepare! As per Wikipedia:

“Pineapple tarts refer to small, bite-size pastries filled with or topped with pineapple jam found in different parts of Asia. In South East Asia exists one form of Pineapple tart.  The pastry consists of a large proportion of butter and egg yolk, besides using corn starch, giving it a rich, buttery, tender and melt-in-the-mouth texture. The pineapple jam is usually made by slowly reducing and caramelizing grated fresh pineapple that has been mixed with sugar and spices – usually cinnamon, star anise and cloves. Typical shapes include a flat, open tart topped with pineapple jam under a lattice of pastry, rolls filled with jam that are open at the ends and jam-filled spheres. Considered a “festive cookie”, pineapple tarts are usually consumed during Hari Raya, Chinese New Year and Deepavali periods in Singapore and Malaysia.[However, they are sold all year round by commercial bakeries and by souvenir stores serving tourists.” Source: (http://en.wikipedia.org/wiki/Pineapple_tart)

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MAJOR TYPES OF PINEAPPLE TARTS

There are many types of pineapple tarts and the basic types are:

1) The golf ball types or enclosed version. It is also called melt in the mouth types of pineapple tarts. This shall be the recipe that I will share with readers today.

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2) The opened version whereby the pineapple jams sits on a flower like pastry.

Source : http://happyhomebaking.blogspot.sg

3) The half enclosed type or Nastar version whereby part of the jams were wrapped with two ends opened.It is also called pineapple rolls

Source: http://www.tastespotting.com


PREPARATION OF PINEAPPLE TARTS

Preparation of pineapple tarts will involve the following two main parts:

  • Preparation of pineapple jam – I will not cover this part in this post. I have made my pineapple jam before but as I did not capture the images here, therefore, I will not share with readers here. Instead, if you are interested to make your own pineapple jam, you can visit this blogger’s video http://.bigheadmagicmad.com on how he makes the pineapple jam. For this illustration, I have opted to use the ready-made jam sold over the counter which can be easily bought in most supermarkets or cake specialty stores in Singapore and Malaysia.
  • Shaping of Jams;
  • Preparation of Doughs;
  • Wrapping of Jams; and
  • Baking the Pastry

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The steps that I am going to detail here are rather unconventional and “unusual”. This is a method that I have used and found to be the easiest and fruitful method.  If you follow this recipe and preparation illustration strictly, you will get a melt in the mouth buttery pastry. Unlike other posts, I am rather insistent on the method and ingredients used to achieve that quality of tarts made. It is via many trial and error that I have come out with this recipe. There are no corn flours or cream cheeses as in other recipes. The pastry is just using extremely simple ingredients low gluten wheat flours or normal wheat flours, butter, sugar and egg. The recipe uses creaming method as opposed to the rubbing method but provide equally light pastry that melts in your mouth.

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WHAT IS REQUIRED

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  • 1 kg  of pineapple jam.
  • 500g of plain flour
  • 350g of salted butter (softened at room temperature)
  • 50g of icing sugar
  • 4 egg yolks (note that in the picture there are some egg whites which is not supposed to be there)
  • 4 tablespoons of icy cold water. You can have 3 tablespoons of water from the fridge and one ice cubes.
  • Pinches of salt
  • 2 egg yolks (for egg washing)

Pineapple Jams – Personally, I prefer the pineapple jam that are made with the pulps included. It will be slightly sour and fibrous. There are some category labelled  as “premium quantity” (which is made purely from the flesh) but in my humble opinion, the jams will are too sweet and too soft for this golf shape pineapple tarts

Salted Butter – I am rather insistent that it must be pure butter. No vegetable oil and mixture of vegetable oil and animal fats. Put aside the health issues, the fats selected must have high fat content!

Icy cold water – It is very important to have ice-cold water to incorporate air into the dough. When it is ice-cold, butter will not melt that soon and therefore, it is less likely to have a sticky dough.

Icing sugar – It must be icing sugar as the sugar must be extremely fine so that you don’t have any sugars that are not dissolved in the pastry due to the special handling of this dough.

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SHAPING OF JAMS

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  • Cut over the jam package. Use your best estimation to divide the jam equally. I am making about 1oo jam balls for 1 kg of pineapple jams. About 10 g per balls.
  • When shaping the balls, you may find it extremely sticky. Pat your hands with some clean water. the balls that you made will become very smooth. If you have excessive water in your hands, your balls will become very slippery and it will drop.
  • Get ready a plastic container, arranged it nicely layer by layer. In between the layer, add a piece of plastic sheet to separate the balls. This step is also deemed to be a must if you are following my methods later.
  • Once you have shaped all the jams, stored in the freezer for 3-4 hours. Don’t worry if your jam looks like an iron ball, that is ideal if you can constantly keep it in that way. Well this is a rather controversial step.

Notes

This step is preferably done the day before. Even not, should be at least 3-4 hours before. Unless you are an expert, you can wrap with immediately shaped balls, otherwise, 3-4 hours preparation, in my humble opinion is a must. You will know the reasons why very soon.


PREPARING THE DOUGHS…..

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  • Sift your flours, if possible two times in a container. Set aside for later use.
  • In  a mixing bowl, placed your butter and sugar. Beat until creamy.
  • Add in the egg yolks one by one, reduce your speed to slow and beat until the yolk were well mixed

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  • Take out the mixing bowl and fold in the flours using a big metal spoon as lightly as possible.
  • Alternate with icy cold water until all the flours and water have been added and well mixed.
  • Scope into a plastic container and put inside the refrigerator and let it cool for at least 1/2 to 1 hour.

Notes:

The harder it is, the easier for you to wrap. If you know how to handle this type of soft dough, you can wrap directly. However, for my wrapping method to be shared below, it is advisable for you to cool your dough until the butter start to solidify a bit.

If you are making a big batch of pineapple tarts, to save your electricity and effort, you can make the dough all at once at keeping it in the fridge. It can keep for a long period of time (at least more than a week) provided you only take the portion that you want for that session and keep all the rest in the fridge until you need it for the next session.

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WRAPPING THE DOUGHS AND ….

Here is the fun and controversial part.

I will show you the traditional way of wrapping and then show you my own way of wrapping to increase your productivities.

My unique way of wrapping was discovered by me during one of the nights just before Chinese New Year when I have to rush out the orders for my customers. The time is already very late, almost 11:00 pm. Nobody is helping me as my wife and my kids have to sleep early as they have to attend the school next day. I have to make at least 2 kg  jam equivalent of pineapple tarts (about 240 pineapple tarts). I am tired as nobody was helping me, I suddenly felt the urge to discontinue the making of the tarts. I threw all the balls into the dough, walked to the balcony and take a rest. After 15 minutes when I cooled down, I tried to salvage the situation and that I discovered this method was the best method so far. Subsequent testing confirmed that this was the easiest and with the thinnest dough. However, there are a few requisites that you must follow strictly as what I have described above and subsequently.

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  • Shape your dough into 10 grams each.
  • Flattened the dough, take a jam ball and put on top of it. Wrap it and shaped into a round ball.

You can use this method but since the objective is to have a mouthful pineapple tart. The pastry must be light and melt in your mouth. The flattening of dough may result in over handling of dough that yields harder crust eventually.  

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  • Pre-heat your oven to  180 degree Celsius.
  • Take out your dough, and use a spoon to slightly loosen the dough.
  • Take the jam balls from the freezer and throw, say, the first layers of the hard jam balls into the dough container. Put the rest back to the freezer.
  • Put some dough on top of the balls and rolled the balls on top of the hard dough.

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  • Shape the dough following the shape of the round hard jam balls and put in the baking trays.

Note:

This is a very important step, the harder the balls, the better it is for you to shape. The cold temperature of the balls will help to make the butter in the dough in solid form and resulting in light pastry crust.

As long as the dough covers the balls, you can start shaping it. Hard balls made your shaping very easy and give your final pineapple tarts an identical shape.

You need to time to make the tarts and at the same time, your balls will start to defrost. Therefore it is a must that you put it back into the freezer for it to get hard again. Rubbing the balls against the dough is very fast and quickly enclosed your jam balls.

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  • First egg wash before you  send the tarts into the oven. For egg wash, hand beaten 2 egg yolks and add 2 big tablespoons of water and 2 drops of oil. Sift and put in a container. Use a brush to lightly brush the tarts.
  • Put the tarts into the oven and bake for 20 minutes. 
  • 15 minutes after baking, take out the tray and have the second egg wash. By now, your tarts will start to take shape and firmer, so you can apply the egg wash more liberally. But care still have to be taken because it is “melt in your mouth”, when it is hot, it is still very “fragile”. so handle with care!!
  • After 5 minutes, take out the tarts and your mission is completed.

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Updated picture

Pineapple tarts prepared on January 2014

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CONCLUSIONS

  • This is a rather controversial way of making the tarts. However, the tarts that you made will really melt in your mouth.
  • It is unusual for me to say that you have to follow my exact steps but for this pastry, you have to follow very closely. Even 1 tablespoon less icy water may make your final products very floury.

  • The order of procedures have to be adhered very closely. Too high the temperature will make your dough sticky and finally your products become very hard. In addition, it will be rather difficult to handle if both the jam and the dough become sticky.
  • The selection of the ingredients are very important. I personally prefer animal fats with high fat content with no compromise. In addition, the jam preferably will include some pulp as it will not be too sweet and too sticky.

  • Practice made perfect! It is not tough but you must have that feeling of touch so if you fail your first attempt, you should not be deter to try the second time.

 

Hope you like the post and have a nice day. Cheers

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UPDATED ON 9 JANUARY 2014 WITH INCLUSION OF VEGETARIAN PINEAPPLE TARTS


Every year I have to prepare two types of pineapple tarts: normal pineapple tarts and vegetarian pineapple tarts. Vegetarian pineapple tarts means that there are NO EGGS, NO BUTTER AND NO MILK. Therefore, it is acceptable for vegetarian by religion – particularly Buddhism.

Eggs have the ability to provide fragrance and binding effect of the tarts. These are substitute by corn flour. For egg wash purposes, honey is used instead of egg yolks. Of course the results will be less shinny like those egg washed by egg yolks. As for butter, it is substituted with margarine or other vegetable fats. In this recipe, it was 50% of margarine and 50% of olive oil bread spread. The end products will have some fragrance of olive oil. No detail illustration will be provided except the recipe. It is nice and slightly crispier than traditional pineapple tarts minus the butter aroma. It is definitely acceptable to me when I am on a vegetarian diet.

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VEGETARIAN PINEAPPLE TARTS RECIPES

  • 1 kg  of pineapple jam.(凤梨酱)

Dough

  • 400g of plain flour (面粉)
  • 200g of corn flour (玉米粉)
  • 175g margarine (Planta) (植物油)
  • 175g olive oil spread (can be substitute with margarine) (橄榄油-涂面包所用)
  • 50 g of icing sugar (糖粉)
  • Pinches of salt (少许盐)

“Egg Washing”

  • 1 tablespoon of honey with 1.5 tablespoon of water/soya milk – mixed well (1汤匙蜂蜜+1.5 汤匙的水或豆奶)

It is hoped that with this recipe, more people will be able to enjoy the South East Asian famous pineapple tarts. If you are on a gluten free diet, you can try to substitute the plain flour with gluten free flour

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pineapple tarts collage11

 

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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