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WHAT cake looks sinfully rich but you can eat

it without worrying too much about the calories? Ask French chef Jerome Benda and he'll recommend the mousse cake. "The mousse cake looks heavy but it is a light dessert with no heavy cream. A thin sponge cake with mousse inside, it is less fattening and healthier than cream cakes. You can enjoy it and still look after your figure," says Benda, the new pastry chef of Hotel Equatorial Kuala Lumpur. He is only 27 but has 13 years of experience in pastry making. This cake, he adds, has a natural taste and does not have preservatives. He recently unveiled his two mousse cake creations: Magie Noir (A Black Wish) and Jour Et Nuit (Day and Night Cake). These mousse cakes are regarded as "the new generation of French cakes." Benda also makes 100g "baby cakes" which are miniatures of the standard 1kg cakes. "The fad for baby cakes took off in France 10 years ago," he says. "The French loves buying cakes for dinner. But it would be a waste to end up with several big cakes to cater to the guests' different preferences. "That's when the baby cake was introduced. It was more popular than cake slices because you can admire it as a cake complete with trimmings." Benda was born in Bayonne, a small town in the South of France but he has lived for 25 years in Paris. He has held jobs in Japan, Lebanon and Morocco. Cooking talent runs in the family, and Benda is particularly proud of an uncle who is "an MOF and wears a blue, white and red collar." MOF refers to Meilleun Ouvnier De France or the Best Worker of France, a prestigious culinary award given out every four years by the President of France himself. "Previously only four awards would be given out. In the last two competitions, about 12 awards were given out," says Benda who has yet to enter

an MOF competition. He took part in three culinary competitions back home and won a bronze medal in one. Benda shares two versions of the mousse cake recipes.

Magie Noir Cake (A Black Wish)

(Makes one 24cm-diameter cake) 1. 1 recipe Bavarian cream 2. 1 recipe mousse chocolate 3. 1 recipe chocolate sponge 4. chocolate for decoration PLACE sponge at the bottom of the cake mould. Pour in the bavarian cream. Add another layer of sponge and top up with chocolate mousse. Decorate with chocolate.

Bavarian cream
Ingredients 190g milk 2 eggs 38g sugar 130g whipping cream Combine eggs and sugar. Bring milk to a boil and pour into the egg mixture. Add cream and stir over fire until the mixture heats to 85 .

Mousse chocolate
Ingredients 150g milk 75g egg yolk 25g sugar 180g chocolate 200g whipping cream

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Combine egg yolk and sugar. Bring milk to the boil and pour into egg mixture. Heat mixture carefully to 85 and cool down to 60 . Fold in melted chocolate and whipping cream.

Ingredients 200g chocolate 300g whipping cream Combine by folding melted chocolate into whipped cream.

Chocolate sponge
Ingredients 2 eggs 40g sugar 33g cake flour 7g cocoa powder 13g butter (melted) Beat eggs and sugar until frothy. Fold in melted butter, flour and cocoa powder. Pour into greased baking pan. Bake at 190 for about 30 minutes.

Chocolate sponge
Ingredients 2 eggs 40g sugar 35g cake flour 9g Cocoa powder 13g butter (melted) Beat eggs and sugar until frothy. Fold in melted butter, flour and cocoa powder. Pour into greased baking pan. Bake at 190 for about 30 minutes.

Jour Et Nuit Cake (Day and Night Cake)

(Makes one 24cm-diameter cake) 1. 1 recipe orange mousse 2. 1 recipe chocolate mix 3. 1 recipe chocolate sponge 4. 1 recipe white sponge 5. chocolate for decoration Place white sponge at the bottom of the cake mould. Pour orange mousse into the mould. Add chocolate sponge and fill up with chocolate mixture. Decorate with chocolate.

White sponge
Ingredients 2 eggs 40g sugar 40g cake flour 13g butter (melted) Beat eggs and sugar until frothy. Fold in melted butter and flour. Pour into greased baking pan. Bake at 190 for about 30 minutes. Note: Chocolates used in these recipes are of the content of 60 per cent chocolate.

Orange mousse
Ingredients 28g fresh orange juice 1 egg (50g) 50g sugar 30g butter 4g gelatine 220g whipping cream Combine egg and sugar. Bring orange juice and butter to the boil and pour in the egg mixture. Heat up carefully to 85 and cool down to 60 . Soak and warm up gelatine and add to the above mixture. Fold in whipped cream.

Almond London Cookies

Ingredients: 125g buttar 75g icing sugar 1 egg yolk Sift 225g plain flour

Chocolate mixture

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1/2 tsp rice flour 300g whole almonds, toasted 450g chocolate, melted Almond nibs, toasted Small paper cases Method: Cream butter and sugar until light. Beat in egg yolk. Stir in sifted dry ingredients and blend well to form a dough. Take a small piece of dough, the size of a marble, wrap it around the almond and shape into a ball. Place dough on lightly greased trays. Bake in preheated oven at 175C for 20-25 minutes or until cooked and golden. Remove and cool on wire racks. Put cookies inside small paper cases and top with melted chocolate. Sprinkle with almond nibs.

for two minutes, then transfer to a wire rack to cool.

Baked Fruit Cake

250g butter 160g soft brown sugar 1 tbsp vanilla essence 4 eggs 1 tbsp grated orange rind and juice of 1 orange 80ml treacle (A) Sifted and combined 225g plain flour 75g self-raising flour 1 tbsp mixed spice 1 tbsp nutmeg powder 1 tbsp cinnamon powder (B) 350g sultanas 250g raisins 200g pitted prunes, chopped 125g glaced pineapple, chopped 125g glaced ginger 200g almonds, coarsely chopped 1 cup rum Extra 1/4 cup rum, for pouring over cake Line base and sides of a deep 23cm round tin with two layers of parchment paper allowing a 5cm rim all round the tin. Preheat oven to 160 . Combine ingredients (B) and the rum in a mixing bowl. Mix well then leave aside for several hours. Stir to mix. Cream butter, sugar and essence until pale and light. Beat in eggs, one at a time, beating well after each addition. Add creamed butter mixture to the macerated fruits. Mix in the orange juice and rind.

Almond Pecan Cookies

Ingredients: 175g butter 100g icing sugar 1 tsp vanilla essence 1 egg 225g flour - sifted 50g pecans - chopped coarsely 100g almonds - chopped coarsely Method: CREAM butter and icing sugar. Add in vanilla essence and egg. Continue to cream till light and fluffy. Fold in flour and stir in chopped pecans. Roll out dough to 1/2 cm thickness and cut out with a cookie cutter. Place on greased baking trays. Brush with egg white and press lightly with chopped almonds. Bake at 180 degrees Celsius for 15 to 20 minutes or till golden brown. Leave on the baking sheet

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Add treacle; mix. Fold in (A). Stir well. Spread mixture evenly into prepared tin and tap the tin gently on the tabletop (this is to settle the mixture). Smooth the surface of the mixture with a slightly wet spatula. Bake cake for 33 ? hours or until a skewer inserted into the centre of the cake comes out clean. Remove cake from oven and drizzle with more rum. Wrap cake, first in a clean tea towel then with foil. Keep cake wrapped until it is completely cold. Remove towel and foil, then rewrap cake with baking paper and foil and keep in the refrigerator. When you wish to enjoy your fruitcake, cut out the amount you need and leave it to room temperature.

Knead the pastry lightly for a short while until smooth. Wrap pastry with plastic food wrap and chill for 30 minutes in the refrigerator. Roll out pastry between two sheets of plastic wrap. Peel top layer of plastic from pastry. Roll pastry round a rolling pin. Bring rolling pin over a 21 cm flan tin.Ease pastry carefully into the tin. Trim edges. Prick the base with a fork and chill in the refrigerator for 30 minutes. Bake blind in preheated oven at 190 C for 10 minutes then remove beans and paper and bake for a further 20 minutes or until lightly browned. Filling ingredients

300g cream cheese (leave at room temperature) 2 eggs (separated) 75g castor sugar 1 tbsp grated orange rind 2 tbsp orange juice 1 1/2 tbsp corn flour 175g canned peaches

Baked Peach Cheesecake Pie

Ingredients for shortcrust pastry: 200g plain flour 1/4 tsp salt 125g very cold butter 3 tbsp ice-cold water (approx) Method: SIFT flour and salt into a mixing bowl. Dip the whole piece of butter into the flour. Place a grater above the flour, take the butter out and grate it into the flour. Mix grated butter into the flour. Rub in using your fingertips until butter is well distributed and the mixture resembles fine breadcrumbs. Do not overwork the mixture. Add ice-cold water gradually, stirring the flour and butter mixture with a palette knife. When mixture starts to bind well, stop adding water.

Method: PREHEAT oven to 180 C. Drain peaches well then slice thinly. Arrange slices evenly over the base of baked pastry case. Beat cheese until light then add in sugar and continue to beat until creamy. Add egg yolks one at a time, beating well after each one is added. Stir in orange juice and rind. Sift in corn flour and blend well. In a medium bowl, beat egg white and add a pinch of salt. Sprinkle 1 tbsp castor sugar gradually when egg white is almost firm. Go on beating until egg white turns stiff. Fold egg white mixture into creamed cheese mixture. Carefully pour filling over the peaches. Bake in preheated oven for 1 to 1 1/4 hours or until cake is firm. Leave cake in the oven for 15 to 20 minutes with oven door ajar. Remove the pie and cool completely on a wire rack. Refrigerate cake overnight then turn out. Sift icing sugar over and slice into eight pieces and serve.

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Method: Grease a 12-cup muffin pan. Preheat oven to 200C. Put sifted ingredients into a mixing bowl. Whisk eggs until blended then add the melted butter, essence, milk and lemon or orange rind. Stir well to combine.

Banana Coffee Cake

Ingredients: 250g butter 240g castor sugar 1/2 tsp vanilla essence 1 tsp coffee essence 3 eggs 4 ripe bananas (pisang emas)--mash finely 240g self-raising flour--sift 1/4 cup UHT milk Method: Grease and dust lightly with flour a Gugelhopf tin. Preheat oven to 180C. Cream butter, sugar and essences until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in bananas and fold in flour gently. Gradually add milk to blend. Pour mixture into prepared tin and bake for 40 to 50 minutes. Allow cake to stand for 5 minutes before turning out onto a wire rack to cool. Dust with icing sugar and cut into slices.

Put sifted ingredients into a mixing bowl. Make a well in the centre and pour in the egg mixture. Use a large metal spoon to stir until the flour is moistened and not lumpy or until the mixture becomes smooth. Stir in the blueberries and mix. Spoon the batter into the muffin cups, filling them until they're 3/4 full. Bake in a preheated oven for 20 to 25 minutes or until the muffins spring back when they are pressed lightly. Leave the muffins to cool slightly in the pan for 5 to 6 minutes before turning out.

Culinary Conundrums October 22, 2002

Recipes with this article:

Butter Sultana Raisin Cake Batter

Butter cake and better batter

MY PARENTS-in-law love cakes and my two little kids have inherited their sweet tooth. I hope you can give me the recipe for a butter raisin sultana cake. - Christy Lee Here's the recipe requested.

Blue-Berry Muffins
175g plain flour 2 tsp baking powder 1/4 tsp salt (Sift the flour, baking powder and salt) 2 eggs 50g butter, melted 170ml UHT milk 1/2 tsp vanilla essence 1 tsp grated lemon or orange rind 160g canned blueberries (use only the blueberries and discard the rest of the contents)

Butter Sultana Raisin Cake

275g butter 225g castor sugar 4 large eggs 1 tbsp milk 3/4 tsp vanilla essence

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Sift 200g plain flour 1/2 tsp baking powder Combine and mix well 100g raisins 100g sultanas 50g self-raising flour Grease the sides and line the base of a loaf tin with greaseproof paper. Cream butter and sugar until light and creamy. Beat in whole eggs one at a time until well combined. Fold in sifted dry ingredients and add in milk and essence. Stir in fruits and mix well. Pour cake batter into the greased loaf tin. Bake in preheated oven at 180C for 50 minutes to an hour or until a skewer inserted into the centre of the cake comes out clean. Leave cake in the tin for 10-15 minutes then turn out onto a wire rack to cool.

paper. Cream butter, sugar, vanilla essence and egg yolk until light. Stir in sifted flour, salt and coconut to combine into a dough. Roll out dough in between two plastic sheets to 3/4cm thickness. Stamp out with a cookie cutter and place on prepared trays. Brush lightly with beaten egg and place a piece of cashewnut in the centre of each cookie. Bake in preheated oven for 13 to 15 minutes or until golden brown. Leave on the tray for 1 to 2 minutes then transfer onto a wire rack to cool.

Cheese Garlic Bread

Ingredients: 1 French loaf, cut into 2cm slanting pieces 3 tbsp soft table margarine 100g grated cheddar cheese 1 tbsp pounded garlic 1/4 tsp ground black pepper Method: Combine table margarine, garlic and ground black pepper in a small bowl. Spread the margarine mixture on both sides of the sliced French toast. Sprinkle the grated cheese sparingly on both sides of the bread. Arrange the slices on a piece of aluminium foil. Wrap up neatly and bake in preheated oven at 180C for 8 to 10 minutes. Remove and serve immediately.

Cashewnut Cookies
Ingredients: 175g butter 125g castor sugar 1 tsp vanilla essence 1 egg yolk Combine: 200g plain flour--sift 40g desiccated coconut 1/2 tsp salt 1 small egg--beat lightly for glaze 50g cashewnuts--split Method: PREHEAT oven to 180 C. Line a cookie tray with non-stick parchment or greased greaseproof

Durian and Coconut Tart

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Not as bizarre as it sounds-this combination of crisp, light pastry and rich, Durian And Coconut Tart fragrant filling of durian and fresh coconut actually works! Pastry: 200g plain flour 1/4 level tsp salt 120g cold unsalted butter, cut into 1cm cubes 1 cold egg, beaten Filling: 140g unsalted butter 180g fine granulated sugar 3 (grade A) eggs 220g durian flesh 180g freshly-grated coconut (white part only) 1/4 level tsp salt 3 tbsp thick coconut milk TO make pastry, sift flour and salt. Place in a food processor with the cubed butter. Pulse until mixture forms fine crumbs. (If you don't have a food processor, keep the butter cold and in one piece and grate on the coarse side of a grater, directly into the flour. Mix with the fingertips until mixture forms fine crumbs. Avoid overworking.) Add beaten egg, a little at a time, until pastry starts to bind together. (Depending on the size of the egg and dryness of the flour, you may or may not need all the egg. However, if mixture looks a little dry, add a few drops of cold water.) Knead pastry very quickly and lightly until smooth. Wrap with greaseproof paper or cling film and refrigerate for 15 to 20 minutes before rolling out. Roll pastry out thinly and evenly on a lightly floured working surface and line a 20cm shallow tart pan or 15 to 18 tartlet tins. Trim and fluke edges and prick the bases with a fork. Chill pastry in the fridge for 15 minutes. Preheat oven to 190C. Line the pastry with greaseproof paper and fill with dried beans or (uncooked) rice. (This prevents the pastry from

rising and bubbling.) Bake in the preheated oven (15 minutes for the large tart, 8 to 10 minutes for the tartlets) before removing the greaseproof paper and beans. Return to the oven for another 5 to 7 minutes to dry out the bases, before spooning in the filling. While the pastry is in the oven, prepare filling. Cream butter and sugar together, stir in the eggs, one at a time (if it curdles, it isn't a tragedy!). Add the durian flesh, grated coconut, salt and coconut milk, stirring well. Fill the partiallycooked pastry case (or tartlets) with the filling. Turn the oven temperature down to 160C and bake until the filling of the tart or tartlets is golden brown (about 15 minutes for the tartlets and 25 to 30 minutes for the large tart).

Durian Butter Cake With Citrus Frosting Cake

Durian Butter Cake With Citrus Frosting

250g unsalted butter 250g caster or fine granulated sugar 4 (grade A) eggs 200g durian flesh 250g self-raising flour & 1/8 level tsp bicarbonate of soda (sift together) 3 tbsp milk

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Frosting: 50g--100g cashew nuts 100g unsalted butter 200g icing sugar, sifted 2 tbsp kalamansi (limau kasturi) juice 2 tsp finely shredded kalamansi peel BRUSH two 18cm cake tins with softened butter and dust with a light sprinkling of flour, tap out excess. (I love tube pans--the ones with holes in the centres as the cakes cook much more quickly and evenly.) Preheat oven to 175C. Remove butter from the refrigerator about 15 minutes before using to allow it to soften slightly. Cut butter into smaller bits. Place in mixing bowl with the sugar. Cream, preferably with electric beaters, until light and fluffy. Crack eggs into a bowl and beat with fork until yolks and whites are well mixed. Add eggs to the butter/sugar mixture (about a tablespoon at a time), beating well after each addition. (Adding the eggs gradually prevents the batter from curdling.) When all the eggs have been incorporated, add the durian flesh (chop roughly if the pieces are large or lumpy), beating well for a minute or two. Using a large metal spoon or rubber spatula, fold in the sifted flour in three, roughly equal batches, adding one tablespoon of milk after each addition of flour. Spoon mixture into the prepared tins, level the top and bake in preheated oven for 25 to 35 minutes. Test by inserting a skewer in the middle of the cake--it should come out without bits of batter sticking to it. Once cake is cooked, remove from the oven and allow it to sit in the tin for 5 minutes before carefully loosening it around the edges with a palette knife. Turn out onto a wire cooling tray. Once cake is completely cold, transfer onto a serving platter. Place the cashew nuts on a baking tray and toast in an oven preheated to 150C for 10 to 15 minutes or until golden brown. Remove and set aside to cool. Make frosting by beating the softened butter and icing sugar together until smooth and fluffy.

Gradually add the juice and rind, and continue beating until creamy. Cover the (cooled) cake with frosting and sprinkle the toasted cashew nuts over the top. (The above quantity will cover the top and sides of one cake or only the tops of both cakes--you decide!)

Durian Cake
225g butter 175g castor sugar ? tsp vanilla essence 4 eggs, separated ? tsp cream of tartar A (sifted) 190g self-raising flour 75g plain flour ? tsp baking powder Pinch of salt 100g durian pulp, mashed Line base of a 1718cm cake tin with greaseproof paper. Grease the sides lightly with margarine. In a mixing bowl, cream butter and essence with half of the castor sugar until light and creamy. Add in egg yolks, one at a time, and continue beating until smooth. In a another bowl, whisk four egg whites until just frothy. Add remaining sugar and cream of tartar. Continue to beat at high speed until egg white mixture is glossy and just stiff. Do not over-beat. Fold egg white or meringue into the creamy butter mixture. Sift in mixture (A) a little at a time and mix well to blend. Spoon in mashed durian and stir well to distribute evenly. Turn out mixture into prepared pan and bake in preheated oven at 190 for 2025 minutes. Turn down to 170 and continue to bake for 2025

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minutes. Should the top of the cake turn brown before it is ready, cover with a piece of foil. Make a small hole in the centre of the foil before covering cake. Continue to bake until the cake is cooked through when tested with a skewer.

Durian Jelly Mooncake

Filling ingredients: 100g mashed durian flesh 300ml coconut milk 100g castor sugar 1 tbsp agar-agar powder A pinch of salt A tinge of yellow colouring 200ml evaporated milk Method: COMBINE durian flesh and coconut milk together in a blender and process until smooth. Strain and discard the impurities. Add sugar, agar-agar powder, salt and colouring then bring to a boil. Cook until agar-agar and sugar are completely dissolved. Bring mixture away from the heat and add in milk and mix well. Leave aside for 2 to 3 minutes to cool slightly. Rinse well patty tins and pour in agar-agar mixture. Leave aside to set. Remove the durian filling from the patty tins and cut out neatly with a 5cm (2ins) round cutter.

Durian Cheese Pie

Ingredients: Pastry Dough 100g butter 50g icing sugar 1 egg 1 tsp lemon juice 180g plain flour, sifted 15g milk powder Filling 175g cream cheese, at room temperature 90g icing sugar 75g durian flesh, mashed 1 egg, lightly beaten 1 tsp lemon juice Method: Beat butter and icing sugar. Add lemon juice and beat until fluffy. Add in egg and mix well. Fold in flour and milk powder. Mix to form a smooth dough. Roll out pastry dough on a flat surface. Line a lightly-greased 20cm pie tin with the pastry. Bake blind in preheated oven at 170C for 15 minutes or until half cooked. Remove and set aside. For the filling, beat cream cheese and icing sugar until light and fluffy. Add egg and mix well. Stir in durian flesh, then add lemon juice to mix. Pour mixture into pie shell. Bake in a preheated oven at 170C for 45 to 50 minutes or until golden and set. Remove from oven to cool.

Durian Mooncake
For mooncake pastry: 300g golden syrup 3/4 tbsp alkaline water 95g corn oil 400g plain flour - sifted 1/4 tsp thick soy sauce (for colour) To make the pastry: Combine golden syrup and alkaline water in a mixing bowl. Add corn oil and mix with a

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wooden spoon. Add thick soy sauce and stir well. Set aside for 4-5 hours. Fold in sifted flour and mix evenly to form a smooth dough. Set dough aside again for another 4-5 hours. For durian filling:

Use the remaining dough from the mooncake dough pastry and add a little more flour to the dough, if necessary. Divide dough into small equal portions. Use dough to wrap small amount of durian filling, then press dough into figurine moulds dusted lightly with flour. Knock out the figurine mooncakes, arrange on greased trays and bake in preheated oven at 180C for 10 minutes. Remove from the oven. After a minute, brush biscuits with egg glaze and continue to bake for another 4 minutes or till they turn golden brown.

300g durian flesh - blend into puree 500g lotus seeds (seong lin) - boil in 1,200ml water until soft and blend into a paste 4 tbsp castor sugar 500g castor sugar* 2 tbsp maltose

To make the filling: Put 4 tbsp sugar in a heavy-based wok, and cook till you get golden brown caramel. Add lotus seed paste gradually and cook till smooth. Add 500g sugar and stir till mixture thickens. Add oil gradually and mix well. Add durian and maltose. Stir until mixture is smooth and does not stick to the centre of the wok. Remove and cool, preferably overnight, before dividing the filling into 110g balls. Footnote: If you like a filling with a nutty bite, add 50g toasted olive nuts after the filling has cooled completely. To make egg glaze, mix well and strain:

Eggless Cake
120g margarine 110gm castor sugar 1 tbsp lime juice 250g bananas, mashed 1/2 tsp vanilla essence Sift 250g self-raising flour 1/2 tsp baking powder 1/2 tsp bicarbonate of soda Line and grease a 20cm square or round cake pan. Preheat oven to 180 ? 190 . Beat margarine, sugar and essence till light and fluffy. Stir in lime juice. Fold in sifted flour. Add in mashed bananas with a metal spoon. Mix in gradually. Pour mixture into a prepared cake pan. Bake in preheated oven for 40 ? 45 minutes or until cake is cooked through when tested with a skewer.

1 egg yolk 1 whole egg 1 tbsp water Pinch of salt

To make the mooncake: Divide pastry dough into 45g balls. Flatten dough and wrap durian filling. Dust wooden mould lightly with flour, tapping out any excess. Put dough-wrapped filling into mould. Knock out and place mooncakes on slightly greased tray. Bake in preheated oven at 180C for 13 minutes. Remove and leave to cool for 1 minute. Brush with egg glaze and bake for another 5 minutes or till done.

Figurine Mooncake Biscuits

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Egg-less Fruitcake
200g mixed fruits 175g dried apricots, chopped 180ml water 2? tbsp evaporated milk 75g castor sugar 75g soft brown sugar 180g butter 375g plain flour 1 tsp baking powder 1/2 tsp ground nutmeg 1 tsp cinnamon powder Grease and line a 18 ? 19 cm square cake tin. Preheat oven to 180 . Combine mixed fruits, chopped apricots, sugars, butter, water and evaporated milk in a non-stick saucepan. When it has just began to boil, reduce the heat and simmer gently for 2 ? 3 minutes, stirring constantly to dissolve the sugars. Remove the saucepan from the heat and set aside to cool completely. Sift in flour, baking, cinnamon and nutmeg powder. Use a wooden spoon to stir well to combine. Turn mixture out into prepared cake tin and bake in preheated oven for 45 ? 60 minutes or until cake is cooked through when tested with a wooden skewer. Remove cake out on to a wire rack to cool completely.

B 100g tapioca flour 180g rice flour 450ml water 1 tsp alkaline water 1/2 a grated coconut, use only the white of the coconut 1/2 tsp salt Bring gula Melaka, brown sugar, water and pandan leaves to a boil to dissolve the sugars. Strain the syrup. Mix both types of flours and water in a mixing bowl. Stir the syrup into the flour mixture. Add alkaline water. Cook the mixture over a gentle low heat into a slightly thickened batter. Spoon batter into greased small Chinese teacups. Steam over rapid boiling water for about 15 minutes. Mix grated white coconut with salt and steam for 4 ? 5 minutes. Remove and spread on a big plate to cool. Leave the steamed kuih kosui to cool completely before removing from the teacups. Toss kuih kosui in grated coconut and serve.

Ice-Cream
Ingredients: 100g castor sugar 1 litre full cream milk (UHT milk) 500g non-dairy creamer 1/2 tsp vanilla essence 1/2 tsp peppermint essence Method: Chill a container well in the refrigerator. Set the refrigerator at the coldest setting. Combine sugar, milk and non-diary creamer in a large mixing bowl. Use a wire whisk to stir continuously until

Gula Melaka Kuih Kosui

Gula Melaka syrup (A) 250g gula Melaka (palm sugar) 50g soft brown sugar 500ml water 2 pandan leaves, shredded and knotted

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mixture is well blended and sugar has dissolved. Stir in both essences and mix well. Pour mixture into the container and cover, then freeze for at least 4 hours. Remove the container from the freezer. Whip up the semi-frozen mixture until it turns creamy and is doubled in bulk. Return the container to the freezer and freeze for another 5-6 hours. Just before serving remove the container from the freezer and set aside for 5-6 minutes to soften slightly. Scoop out with an ice-cream scoop and serve.

2. Before making up the sandwiches, crush some cereal (stick a couple of handfuls in a sturdy plastic bag and bash with a rolling pin to make crumbs). Tip crumbs onto a plate or baking tray and dip the sides of the sandwiches in them for some added crunch. 3. Make as many sandwiches as you think your kids will need to keep them out of your hair for a bit. (Id suggest plenty.) Store in a covered container in the freezer (though chances are, they wont remain there for very long). When you run out, buy more bread and ice cream and start all over again.

Ice Cream Sandwiches

Make a whole load of these and stick them in the freezer for the kids to help themselves. The bread acts as an edible container, so eliminating the need to wash up bowls and spoons! Thin-slice white bread* Ice cream (your choice of flavour) Crushed breakfast cereal (such as corn flakes or rice crisps) * Resist fobbing off wholemeal bread this one time white bread really is better for this. Raisin breads pretty good too. 1. Make these preferably in the morning or evening when the day is coolest. Its pretty impossible doing this in mid-afternoon heat as the ice cream will just melt like crazy. Still, working quickly, cut slabs of ice cream 1 2 cm thick. Place on top of one slice of bread it should fit right up to the edges. Top with another slice, press down slightly and trim off crusts. Cut into halves to make rectangles or triangles.

Iced Coffee-Cream
2 cups prepared hot black coffee, leave aside to cool slightly Castor sugar to taste 3/4 cup UHT milk 1/2 cup Kahlua (or any other coffee liqueur) Whipping cream Plenty of crushed ice Combine black coffee, milk and sugar in a shaker. Add the Kahlua and shake well. Pour into serving glasses and add crushed ice. Pipe whipping cream over the coffee and dust lightly with cocoa powder. Serve immediately.

Iced Cupcakes
Make cupcakes as above and cool thoroughly. Make the orange butter cream and chocolate frosting. Spread half the cakes with orange butter cream and the other half with chocolate frosting. If you wish to embellish your cakes with little piped decorations such as hearts, decorative swirls or dots, fill a small paper cone with a spoonful of frosting and pipe these decorations in

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a contrasting shade of icing. (See instructions for making a piping bag below.)

225g cream cheese, at room temperature 60g butter 80g castor sugar tsp vanilla essence tsp grated lemon rind 1 egg yolk 1 whole egg

Irish Coffee
Ingredients: 200ml boiling water 2 tbsp instant coffee 2 tbsp whisky 2 tsp sugar Light whipped cream Method: Put boiling hot water in a jug. Stir in instant coffee and brew for 5 minutes, covered. Put sugar and whisky in a coffee glass. Fill up glass with coffee and top up with whipped cream. Do not mix. To serve: Sprinkle lightly with grated nutmeg. Savour the warm beverage that seeps through the cool layer of cream.

80g plain flour tsp baking powder tsp salt 4 tbsp UHT milk 1 egg white tbsp castor sugar 25g cooking chocolate Grease, line and grease again a 18cm round baking tin. Preheat oven at 170C. Cream butter, cream cheese, sugar, essence and lemon rind. Beat in egg yolk and egg, beating well in between additions. Fold in flour, alternating it with the milk. Beat the egg white and sugar until just stiff then fold into the creamed mixture with a spatula. Mix until well combined. Melt cooking chocolate in a microwave-safe bowl on Power High for 20 30 seconds. Remove bowl and stir well. Leave to cool. Take 1 tablespoon of cooled melted chocolate and mix with 2 tablespoons creamed mixture. Turn out creamed mixture into prepared tin and pour over this the chocolate mixture.Using the pointed end of a chopstick, swirl the surface of the top layer around until a marble effect is created for the topping. Bake for 50 60 minutes, baine marie style. (Place baking tin over a larger tin filled up to a third with hot water.) After baking, remove the tin with the water but leave the cheesecake in the oven with the oven door ajar.

Lemon Cheesecake with Choco Topping

Lemon Cheesecake with Choco Topping

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sugar until light and fluffy and add in vanilla essence and eggs one at a time. Stir in sifted dry ingredients and combine well. Mix in lemon juice and milk. Add in almonds and stir well.

Lemon Cream Cheese Butter Cake

Pour into prepared pan and bake in preheated oven at 170C for 60-70 minutes or until cooked through. Cool the cake in pan on a wire rack before turning it out. Preparation of pan: Grease well a bundt tin and coat lightly with flour. Preparation of lemon glaze icing Warm lemon juice and melt icing sugar in it. Spoon lemon glaze icing over cake in a dripping manner from the top. Let stand until glaze sets well.

Ingredients: 175g butter 125g cream cheese -- at room temperature 200g fine castor sugar 1 tsp vanilla essence 3 large eggs 1 tbsp grated lemon rind Sifted ingredients:

Lotus Paste Jelly Mooncake

For the pseudo-salted egg yolk: 2 tsp agar-agar powder 2 tbsp castor sugar 1/4 tsp salt 290ml water 1 pandan leaf, knotted Orange red food colouring 2 tbsp UHT milk Method: COMBINE agar-agar powder, sugar, salt, water and pandan leaf in a saucepan. Bring to a boil until sugar has dissolved. Add colouring and milk and blend well to mix. Pour into a shallow dish to set. Use a small watermelon scoop to carve out balls to be used as substitutes for egg yolk. Alternatively, you can pour mixture into small, round ice-cube moulds and knock out the 'yolks' when set.

180g plain flour 1 tsp baking powder 1/4 tsp salt 2 tbsp lemon juice 1 tbsp plain UHT milk 50g almonds -- chopped coarsely Ingredients for lemon glaze icing:

100g icing sugar 1-1/4 tbsp lemon juice 1/8 tsp lemon yellow colouring

Method: Cream butter well then add in cream cheese and continue to beat until well combined. Beat in

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Lotus paste filling

75g lotus seeds (boiled until soft) 250ml thick coconut milk 250ml water 1 tbsp agar-agar powder 1/8 tsp salt 150g castor sugar 2 pandan leaves, knotted

Method: COMBINE gula melaka, sugar, pandan leaf and water in a saucepan and bring to a boil until the sugars have dissolved completely. Strain the syrup. Add in coconut milk, agar-agar powder, instant jelly and chocolate colouring. Stir well to mix and cook over a medium flame until mixture comes to a boil. Add in milk and stir to cool slightly. Assemble the mooncake as you would for the durian and red dates mooncakes.

Thickening: 1 tbsp corn flour 1 tbsp water Method: BLEND cooked lotus seeds and coconut cream in a liquidiser until finely pureed. Strain. Add agaragar powder, salt and water. Cook sugar in a heavy-based saucepan over a medium-low flame until sugar has caramelised (do not burn the sugar). When the sugar melts and turns slightly golden brown, remove the saucepan from the fire and pour in a small amount of lotus seeds paste mixture. Stir well to dissolve the caramel then pour in the rest of the mixture. Keep on stirring, then add the pandan leaves. Cook until mixture comes to a low boil. Add in thickening and stir well to mix. Pour mixture into rinsed patty tins. Put one "salted egg yolk" into the centre of each filling. Leave to set then unmould. Cut out neatly with a 5cm (2ins) round cutter and set aside the fillings for use later.

Marble Cake
Ingredients: 300g butter 250g castor sugar 4 large eggs 1 tsp vanilla essence 240g self-raising flour 120g superfine flour 1/2 tsp baking powder (Sift together the above three ingredients) 1 tbsp cocoa powder 1/4 tsp instant coffee granules 1 1/2 tbsp milk (Mix the cocoa, coffee and milk evenly) Method: Line and grease a 20 to 22cm cake tin. Preheat oven to 150C. Beat butter and sugar until light. Add in eggs one at a time. Add essence. Fold in flour and mix evenly. Divide mixture into two portions. Leave one portion plain; to the other portion, add the chocolate mixture. Put a ladleful of the plain cake mixture into the cake tin, add in a ladleful of the cocoa cake mixture and alternate until both portions are used up.

Pastry for Lotus Paste Mooncake

75g palm sugar (gula melaka) 75g castor sugar 15Oml water 1 pandan leaf, knotted 250ml coconut milk (from 1/2 a grated coconut) 2 tsp agar-agar powder 2 tsp instant jelly A few drops chocolate colouring 1 tbsp UHT milk

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Bake cake in preheated oven for 1 hour 10 minutes or until cake is cooked when tested with a wooden skewer.

Combine green bean flour with water and mix well. Leave aside for 10 minutes. Strain to remove impurities. Boil litre of water. Add boiled syrup and simmer until water comes to a gentle boil. Pour in green bean flour mixture and stir briskly until mixture turns thick and is crystal clear. Place two ladles of cooked mixture into two separate bowls. Add different colours to each portion. Leave the remaining mixture plain. Pour two small ladles of plain mixture into a wet tin (22cm x 15cm). Add a coloured portion followed by a ladle of plain mixture. Mix in another coloured portion and top up with the rest of the mixture.

LOCAL GOODIES . . . Layered-Agar-Agar Delight (left) and Marble Green Bean Kuih.

Use a chopstick to swirl the mixture to create a marble effect. Leave aside to set. Chill well in the refrigerator then cut into diamond shapes. Note: You can opt to use only one colouring for the kuih.

Wan Sek Fah Mun Koe (Marble Green Bean Kuih)

Ingredients: For the syrup:

400ml water 350g castor sugar 3 pandan leaves--knot 125g green bean flour (lek tau hoon or lok tau fun) 200ml water 1 litre water Tinge of yellow colouring Tinge of green colouring

Marbled Peanut Butter Cake

Marbled Peanut Butter Cake

Ingredients: 200g butter 150g chunky peanut butter 100g castor sugar 125g brown sugar 4 eggs

Method: To make the syrup: Boil water with pandan leaves. Add sugar to dissolve. Set aside.

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(A) 1 tsp instant coffee granules 1/2 tsp coffee essence 1 tbsp coffee liqueur 1 tsp cocoa powder Sift 250g plain flour 1 1/2 tsp baking powder 1/4 tsp salt 100ml UHT milk 50g dark raisins Glaze 2 tbsp apricot gel 2 tbsp water Method: Preheat oven to 180C. Slightly grease and flour a ring mould. Combine butter, peanut butter and both types of sugar in a mixing bowl. Beat until light and creamy. Add eggs one at a time, beating well after each addition. Gradually fold in the sifted flour and alternate by adding some milk, mixing well after each addition. Divide mixture into two equal portions. Add raisins to one portion; mix. To the other portion, add ingredients (A) and mix lightly until the ingredients are well-blended to get a mochaflavoured batter. Put a ladleful of plain batter into the prepared mould, top this with a ladleful of mochaflavoured batter and alternate the two steps until both portions are used up. To get a marble effect, draw a wooden skewer through the batter, taking care not to touch the bottom of the tin. Bake in a preheated oven for approximately 50 minutes to an hour. To test the cake, touch it lightly with the fingertips. If it is cooked through, the cake should spring back immediately when touched. Cool the cake in the mould for 5 to 10 minutes before turning it out onto a wire rack.

To prepare the glaze, combine apricot gel and water in a small saucepan. Heat over a gentle flame to melt the gel, stirring continuously. Brush cake with glaze.

Mocha Butter Cake

250g butter 175g soft brown sugar 2 tbsp honey Mix 1 tsp vanilla essence 2 tsp instant coffee 1 tbsp cocoa powder 50ml UHT milk 4 large eggs, separated Sift 275g self-raising flour tsp bicarbonate of soda tsp salt cup chopped nuts (of your choice) Grease and line a 2122cm square cake tin with greaseproof paper. Preheat oven to 170C. Cream butter, sugar and honey. Beat in egg yolks until creamy. Add in sifted dry ingredients and fold alternately with the mixed coffee mixture. Add in nuts. Beat egg whites until just stiff and fold into batter. Pour batter into prepared tin and bake in preheated oven for 4050 minutes or until cake is done when tested with a skewer.

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Mocha Walnut Hearts

Ingredients: 125g butter 100g sugar 2 tbsp yoghurt 1 tsp vanilla essence 1/2 tsp coffee essence 1/4 tsp cocoa essence 1 tsp instant coffee powder 75g walnuts (chopped coarsely) Sift these ingredients: 250g flour 1/2 tsp bicarbonate of soda 1/2 tsp baking powder CREAM butter and sugar until light and creamy, then add in all the essences. Add yoghurt and continue to beat for a minute. Stir in chopped walnuts and sifted flour and combine well. Place dough in between two plastic sheets and roll out to half a cm thick. Cut out with a cookie cutter and place them on greased trays. Bake in a pre-heated oven of 180 degrees C for 15 minutes or until firm. Leave to cool for 1 minute on the tray before transferring to wire racks to cool completely.

50g Macadamia nuts chopped coarsely 30g chocolate chips

Method: PLACE (A) and sugar in a large mixing bowl. Stir well. Combine melted butter, eggs and milk into the sifted dry ingredients and mix well. Add the honey, nuts and chocolate chips. Spoon mixture into a greased muffin pan to three quarters full. Bake in a hot oven at 200 degrees Celsius for 20 to 25 minutes or until cooked. Turn onto a wire rack. Leave to cool. Sieve icing sugar on top before serving.

Nutty Fruity Rum Cake

Ingredients: 225g butter 170g soft brown sugar Combine these flavourings: 1 tsp instant coffee 1 tbsp rum liqueur 1 tsp rum essence 1 tsp coffee essence 1 tsp vanilla essence 8 egg yolks 2 egg whites 50g castor sugar Sift: 225g plain flour 2 tsp baking powder 1 tsp salt 50g raisins--toss in a little flour 50g toasted pecan nuts--chop coarsely Method: Grease and flour a 23cm round baking tin. Preheat oven to 170C. Cream butter and sugar until light and creamy. Add combined flavourings gradually. Beat in 4 egg yolks and cream for 2

Nutty Chocolate Chip Muffins

Ingredients: 250g flour 1 tsp baking powder 1/2 tsp bicarbonate of soda 1 1/2 tbsp cocoa powder 100g sugar 100g butter melted 2 eggs lightly beaten 125ml UHT milk 1 tbsp honey

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minutes. Next, add 2 egg yolks at a time, beating well after each addition. Beat egg whites and sugar until stiff. Fold in sifted dry ingredients and blend well. Add the meringue gradually. Lastly stir in raisins and nuts. Pour into prepared tin and bake in preheated oven at 170C for 20 minutes. Then lower the temperature to 160C and continue to bake for 20 to 25 minutes or until cake is cooked through when tested with a skewer.

until the mixture holds together. Divide into two equal portions. To one half portion add in (B). Mix lightly until the mixture binds well together to form a ball of dough. Leave the other portion plain. Combine the cocoa/macadamia portion with the plain portion of the dough and blend into a textured design. Transfer the combined dough onto a piece of baking paper. Cover with another piece of baking paper and roll flat with a rolling pin to about 5mm thickness. Remove the baking paper and press a 20cm fluted flan tin with a loose base on top of the dough to form a pattern. Transfer the cut-out dough onto a lightly greased baking tray. Mark into eight triangles with a knife and prick dough surface with a fork. Sprinkle lightly with coarse sugar. Bake in preheated 180C oven for 2025 minutes or until lightly golden brown. Leave in the baking tray for 34 minutes before removing shortbread out on to a wire rack to cool completely

Nutty Mocha Shortbread

Ingredients 175g butter 150g castor sugar 1/2 an egg 1/4 tsp coffee essence 1/2 tsp Kahlua (coffee liqueur) 1/2 tsp vanilla essence Sift 250g plain flour 1/4 tsp baking powder 1/8 tsp salt 1 tbsp rice flour (A) 80g almond nibs (B) 6g cocoa powder, sifted 35g roasted macadamia nuts Cream butter with sugar until light. Add in egg and continue to beat until smooth and light. Stir in Kahlua, coffee essence and vanilla essence and mix. Fold in sifted dry ingredients and (A). Blend well

Oatmeal Yam Cake

250g yam (half-cubed, half shredded) 400g rice flour 100g instant oatmeal 1 cup chicken stock 3 1/2 cups water salt to taste 1 tbsp cooking oil

For topping: 2 cloves garlic (sliced) 125g dried shrimp (washed and drained) 1 1/2 tbsp chai por (salted, preserved radish) For garnishing: 2 shallots (sliced and fried)

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2 red chillies (sliced) 3 stalks spring onions (chopped) 1 stalk coriander leaves (chopped)

Beat in essences then fold in the sifted dry ingredients alternately with the orange and lemon juice. Fill paper cups with the mixture. Bake in preheated oven at 170C180C for 1520 minutes or until well-risen and golden in colour. Serve the cupcakes warm.

Method: COMBINE yam, rice flour and oatmeal with chicken stock and water to make a thin paste of smooth consistency. Add salt to taste. Spread mixture evenly and steam mixture for 30 to 45 minutes in a well-oiled pan till firm. Heat oil in a wok. Fry garlic, dried shrimp and chai por till brown. Spread over steamed yam cake while hot. Garnish with fried shallots, sliced chillies, spring onions and coriander leaves. Cool yam cake and cut into pieces. Serve with chilli sauce or sweet sauce.

Ping Pei Mooncakes or Chilled Mooncakes

Ingredients: Filling - use lotus paste filling Pastry (Skin)

Orange Cupcakes
Sifted and combined 225g self-raising flour 20g milk powder 1/2 tsp baking powder 1/4 tsp bicarbonate of soda 175g butter 160g castor sugar 3 eggs, lightly beaten 1/2 tsp vanilla essence 1/2 tsp orange essence 2 tbsp orange juice 1 tsp lemon juice Line two pastry tins with paper cups. Cream butter and sugar until light and fluffy. Beat in the eggs one at a time until well combined.

225g kao fun (cooked glutinous rice flour) 200g sugar 290ml water 1 tbsp condensed milk 3 tbsp shortening Any colouring of your choice

Method: Boil water and sugar together until sugar dissolves. Leave to cool, add in condensed milk and mix well. Sift kao fun into the cooled syrup solution. Add in shortening and mix into a smooth dough. Leave aside, covered, for 15-20 minutes. Divide dough into equal portions. Wrap dough around filling. Press into mooncake mould, knock out and chill in the refrigerator.

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Red Dates Jelly Mooncake

Filling: 100g Chinese red dates, seeded 300ml water 45g sugar 1 tbsp agar-agar powder A tinge of red food colouring Method: BRING red dates and just enough water to a boil. Cook until dates are soft. Strain then puree cooked dates with 300ml water in a blender. Strain the dates puree into a saucepan. Add sugar and agar-agar powder and colouring then bring to a boil. Pour agar-agar mixture into rinsed patty tins and leave aside to set. Remove from the patty tins and cut out with a 5cm (2ins) round cutter. Set aside for use as filling.

Heat up the sugar and half the oil, stirring constantly. Add the red beans and dates paste and stir well. Add in the rest of the oil and stir until the paste does not stick to the wok. Dish up into a lightly oiled basin or bowl. Leave to cool. Divide paste into equal portions of 110g each. Add a salted egg yolk to each portion. Wrap up with pastry dough. Seal up the edges and place into a lightly dusted mooncake mould. Press slightly with the flat of your palm. Knock the mould against the table to dislodge the mooncake. Bake mooncake in a preheated oven at 180 degrees C for 10 mins. Remove mooncake from the oven and leave aside for 2 mins. Brush with egg glaze and bake again for 8 mins or until golden brown.

Rich Fruit Cake Red Date Mooncake

(Hoong choe mooncake)
Ingredients: Filling

250g red dates remove seeds and steam till soft 300g red beans (chek siew tau) 200g sugar 50g corn oil

Method: BLEND the steamed and soft red dates with 400ml water into a puree and sieve out the impurities. Add the mixture to the red beans and pressure cook till the red beans are soft. Blend again then use a muslin cloth to squeeze out any excess water, leaving only the dry paste.

Ingredients: 100g dates, stoned and coarsely chopped 150g glaced cherries, halved 60g chopped mixed peel 60g sultanas 60g raisins 100g blanched whole almonds 100g walnuts, halved 100g cashew nuts, coarsely chopped 75g flour Pinch of salt 6 tbsp castor sugar 3 eggs, lightly beaten 1 orange, grate to get the rind then squeeze out to get the juice 3 tbsp brandy 3 tbsp dark rum 1 tsp vanilla essence GREASE a loaf tin. Line with greaseproof paper and grease again lightly. Preheat oven to 150C.

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Combine the fruits and nuts together in a mixing bowl. Sift flour and salt over the fruits and nuts. Stir in sugar and mix thoroughly. Whisk the eggs, add the orange rind, brandy, rum, essence and orange juice. Blend well. Stir the whisked ingredients into the fruit and nut mixture. Mix well to blend until mixture is just stiff. Spoon batter into prepared tin. Smooth top evenly with a palette knife. Arrange a few nuts around the top and bake in preheated oven for 2 1/2 hours or until cake is cooked. Remove from the oven and leave aside to cool in the tin for 10 to 15 minutes. Turn out cake onto a wire rack to cool completely.

Remove chilled dough and press onto the base of a lightly greased 22cm spring form cake tin. Chill for 20 minutes, then prick base with a fork. Bake blind in a preheated oven at 190C for 10 minutes. Remove paper and beans and continue to bake for another 5 to 6 minutes. Filling Beat cream cheese till smooth. Add sugar and essence. Continue to beat until fluffy. In between the beating, stop the machine and scrape the side of the bowl to ensure that the cream cheese is evenly creamed. Add eggs one at a time and beat well after each addition. Sift in flour and cornflour; mix. Stir in pumpkin puree and sprinkle in cinnamon. Mix till smooth. Turn out pumpkin cheese mixture into the cooked crust. Bake in preheated oven at 180C for an hour or until the surface of the cake is firm to the touch and golden brown in colour. Turn off the oven temperature and leave cake in the oven for 30 to 40 minutes with the oven door slightly ajar. Remove cake and place onto a wire rack to cool completely. When cake is completely cooled, chill in the refrigerator for several hours or, preferably, overnight. Cut into equal pieces before serving.

Santa's Pumpkin Cheesecake

Ingredients: Crust 150g plain flour, sifted 90g butter 40g castor sugar 1 egg yolk Filling 500g cream cheese (at room temperature) 125g castor sugar 1/2 tsp vanilla essence 3 eggs 2 tbsp plain flour 1 tbsp cornflour 100g steamed and pureed pumpkin 1/4 tsp ground cinnamon 2 tbsp cornflour Method: Crust Combine flour, butter, sugar and egg yolk in a mixing bowl. Mix into a smooth dough. Wrap with cling film wrap and refrigerate for 30 to 40 minutes.

Soya Bean Jelly Mooncake

2 tsp agar-agar powder 2 tsp instant jelly 2 tbsp sugar 150ml canned lychee syrup 1 pandan leaf, knotted 250ml soya bean milk 2 tbsp UHT milk

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1/8 tsp lychee essence 5 pieces canned lychee flesh, finely chopped

Method: COMBINE lychee syrup, sugar, agar-agar powder, instant jelly and pandan leaf in a saucepan and bring to a boil. Add in soya bean milk and allow the mixture to come to a boil. Remove from heat, add in milk, essence and chopped lychees. Stir well to cool slightly. Pour into well-chilled mooncake moulds up to the brim. Leave aside to set then set them completely (until firm) in the freezer. Knock out gently. Keep the jelly mooncakes well-chilled in the refrigerator until serving time.