Desserts, Japanese/Korean
Pretty isn’t it?

So my friends are K-Drama fans and apparently there’s this Korean strawberry milk that’s very popular because of a Korean drama series. I didn’t watch that series but was intrigued by the milk! 🤣

So this is how it’s made. Firstly, make the strawberry purée of sorts. But up 8-10 strawberries and add that to a pot with 1 cup of sugar and let it reduce.

Then in a glass pour some of this strawberry mixture, then full cream fresh milk (the best you can find), add ice and then top it up with fresh strawberry slices.

Making the ‘ jam’.
I topped mine with a sprig of fresh mint too.

Something different to enjoy on a hot hot hot day!

Desserts

Gordon Ramsay’s Baked Ricotta and Caramelised Peaches

Doesn’t the above picture look amazing? I tried to replicate Gordon Ramsay’s recipe, which turned out to be amazing! And so simple to boot, I’m going to recommend this to everyone now.

Buy ricotta cheese and peaches. That’s it!

Step 1. Make the cheese filling. I halved the recipe because I only have a tub of ricotta cheese which is 250g. His recipe calls for 500g but this will serve 4 people.

In my mixing bowl I mixed 250g of ricotta cheese, one egg, the juice of half a lemon and zest, vanilla essence and 35g of powdered sugar.
I could fill three small ramekins with that recipe.
The next thing to do is to simmer the ripe peaches with some sugar until it’s thickened. Squeeze some lemon juice over.
And then it’s time to plate! Delicious!
Cakes and Cookies, Desserts

Biskut Dahlia (Malay Butter Cookies)

Eid is round the corner. And so I decided to bake another cookie I havent tried. These Malaysian cookies called Dahlia are so easy to make but I had such a horrible time pumping the dough out. They are beautiful, though and melt in your mouth.

I followed popular Malaysian YouTube Che’ Nom for this recipe, but I think I might try other recipes. Though they turn out soft, they were too soft and powdery in my mouth. But they do look so gorgeous and I am sure, look pretty in my pink Pyrex canister. Even though I have no idea who will be visiting me this year, given the stringent measures here we have to eliminate COVID.

The ingredients are so easy. 250g softened butter, 1 cup of corn flour, 1 cup of powdered sugar, 1 cup of custard powder, 1 egg yolk, and 2 cups of plain flour. Actually, for the flour the advice was not to add all in but to eyeball how much you need to form a soft dough.

So after mixing the ingredients above, this was my soft dough. It was a beautiful dough.

This was the device I bought for ‘beginners’. One can use a star nozzle and a piping bag but that apparently takes practice. But this was not easy either! Obviously, I am a novice when it comes to all things cookies.
The device is so small, that after three pumps, we had to refill it with dough. And this recipe, as with other recipes for this cookie I am sure, produces few cookies. For this recipe, we got 79 cookies exactly.
The chocolate chip center makes it so pretty!
The flower petals stay intact!
Ready to be bottled and filled in the pink canisters next week!

Check out my Eid/Raya table next week when I fill my canisters with cookies, crackers, nuts and more! Who’s coming over to my house, now? lol. Die, pandemic, die. I curse you for ruining my Eid for two years in a row.

Desserts

No Bake Chocolate Tart

A simple tart, I followed this recipe but I realised some part didn’t work. The Oreo chocolate was fine but the 450g to 100ml cream ratio didn’t work for my chocolate pellets. No matter because cream comes in 200g packets here so I had extra to ensure my chocolate filling turned out smooth and luscious.

Using the bain Marie method with more cream added.
Filling the chocolate ganache over the chilled cookie crust base.
Decorated it with fruits just like the website but sprinkled coarse good quality seasalt once the tart has been chilled.
A delicious decadent rich dessert. Perfect for breaking fast.
Cakes and Cookies, Desserts

Butter Cake

Growing up, this was the only type of cake that I would get regularly. It’s very Singaporean or Malaysian to have butter cake as a snack or tea during small scale functions.

This butter cake recipe I got makes for a wonderful soft cake! The next time I make this, I’m going to mix some butter with Dutch butter. Find out more when I experiment with Dutch butter soon!

The recipe is so simple but made even more simple if you use a stand mixer with the whisk attachment. The original recipe is here and it’s the best one online.

Ingredients:

250g butter, softened (I used salted)

200g caster sugar

5 eggs

240 g cake flour

1/2 tsp baking powder

1/2 teaspoon vanilla extract

50 ml milk

Beat the butter and sugar till pale, creamy and fluffy. Then gradually the eggs, one by one. Add vanilla. Slowly add the dry ingredients in two batches. And then the milk.

Pour into lines well greased pans and bake at 160 Celcius for about an hour.

Look at how creamy the cake batter is!
Cool it on a rack. Next time, I’m going to use a square pan.
Beautiful soft butter cake for tea time. Simple pleasures.