Chocolate Swirl Cheesecake

Tested recipe by : Happy Home Baking

Ingredients (modified for 6" cake tin):
Cream Cheese Mixture
125g cream cheese (soften at room temperature)
30g castor sugar
1 egg yolk

Chocolate Mixture
120g butter
100g caster sugar
2 eggs
2 tablespoon cocoa powder
80g self-raising flour
1/2 tablespoon baking powder

- Preheat oven at 150°C.
- Cream Cheese Mixture - beat cream cheese with sugar until light and fluffy. Add in the egg gradually and beat until well incorporated. Set mixture aside.
- Chocolate Mixture - Beat butter and sugar until light and fluffy. Beat in eggs, one at a time until well incorporated into mixture. Sieve all the dried ingredients together. Fold into the egg mixture.
- Pour half of the chocolate mixture into the cake pan.
- Pour all the cream cheese mixture and then the remaining chocolate mixture. Gently spread the chocolate mixture to cover all the cream cheese mixture.
- Bake for 40-50 min or until skewer comes out clean. Cool completely and chill in the fridge before serving.
Yields : 6 inch

Klepon or Ondeh Ondeh

Ingredients :130g yellow sweet potato (steam & mash it)
65g glutinous rice flour
1 tbsp pandan juice or pinch of pandan paste
60ml water (approximate)

Filling :50g gula melaka (chopped)

Steamed (around 10 minutes) :Grated Coconut
Pinch of salt

Method :- Mix sweet potato, flour with water bit by bit until it form soft dough.
- Add pandan juice, can add pinch of pandan paste for the green colour.
- Form ball @ 10g each, put gula melaka inside
- Cook the the glutinous ball into the hot boiling water.
- Scoop out the glutinous balls once it float up and drain away the water.
- Roll them on the steamed grated coconut and serve.

Yields : 24 pcs

Multi-colour Sago Jelly

Multi-colour Sago Jelly (recipe taken from Delightful Sweet Treats)
Tested recipe by : Baking Mum

Ingredients :
70 gm sago

2 tbsp agar agar powder
220 g caster sugar (I use only 180 g)
½ tsp salt
300 ml thick coconut milk
1000 ml water

Yellow, Red and Green colouring (optional)

Method :
- Cook sago until transparent. Wash and drain dry. Divide into 3 portions and colour each portion of sago.
- Boil ingredients (B) and sieve. Divide above into 3 portions. Add each colour sago into each portion.
- Pour first portion into a mould. When slightly harden, pour second portion in. Let is set a little and followed by third portion. Do this until you finish all the portions.
- Chill well before unmoulding.

Fried Sweet Potato Dough

Tested Recipe by : Tabloid Saji

125g margarine
200ml water
1/2tsp salt
1tbsp sugar
100g Yellow sweet potato, steamed & mashed
2 eggs, light beaten
125g Plain flour + 1/tsp Baking Powder

100g Cooking chocolate, melted (optional)

- Melt margarine, water, salt and sugar. Cool the mixture.- Add mashed sweet potato, then add beaten egg one at a time, mix well. Fold into flour & baking powder.
- Put the dough into a piping bag fitted with a star nozzle.
- Heat oil in a wok and pipe the dough directly into the wok and deep-fry the dough till golden brown.
- Coat the fried puff with melted chocolate.

Yields : 20 pcs

Steamed Banana Cake

Tested recipe from Amanda

Yields : 15 mini cupcakes

German Chocolate Almond Cake

Tested Recipe by : SCS Butter

125g Unsalted butter
75 Plain flour
125g Cooking chocolate, double-boiled until melt
130g Icing sugar ( I used 100g )
3 eggs
60ml Fresh milk
125g Ground almonds

Chocolate Butter Cream Frosting:
125g Unsalted butter
125g Cooking chocolate

- Preheat oven at 170C
- Grease a 7” round cake pan. Line the base with baking paper.
- Combine butter, cooking chocolate, icing sugar, eggs, flour and milk. Mix until light and fluffly. Sir in ground almond.
- Pour cake misture into cake pan. Bake for about 1 hour, check for doneness by inserting a skewer into the center of the cake. If it comes out clean or with only a few small crumbs on it, the cake is done. Remove, stand few minutes before turning onto wire rack to cool.

- Chocolate Frosting :
- Melt butter and chocolate in small heatproof bowl over hot water. Cool to room temperature. Beat with wooden spoon until thick and spreadable.
- Spread chocolate butter cream.

Yields : 8 inch (cause I don't have 7 inch)

Mandarin Orange Pudding

Tried recipe from Happyflour
Tasted : nice but more like agar agar