Melty Pineapple Tarts / Balls / Golf Balls Recipe

This year we tried another version of Pineapple Tart. The Melty Pineapple Tart!


Ingredients for approx 100 balls
1kg Pineapple Paste
360g Salted Butter
110g Condensed Milk
510g All Purpose Flour
80g Full Cream Milk Powder
2 Egg Yolks

Egg Wash : 1 egg yolk

Step 1 For convenience on the assemble part. Shape the Pineapple Jam and layer them with plastic for easier removal. (10g each)
Step 2 Cream Butter and Condensed Milk until fluffy, add in the Egg Yolks one by one and whisk until smooth.
Step 3 Sift the All Purpose Flour. Add in to the fluffed mixture part by part. Slowly a not sticky dough will form.
Step 4 Roll Dough into ball (10g each)
Step 5 Use both palms to flatten a dough. Place a rolled pineapple paste in the middle. Gently bring the edges of the dough together and seal at the end leaving no sight of any Pineapple Paste. To ensure the shape is round, roll it in between your palms to shape it nicely into a ball. Repeat until all done.
Step 6 Pre-heat the oven to 165°C.
Step 7 Apply egg wash with a brush.
Step 8 Bake for approx 23 to 25 mins. Until slightly golden brown then remove from oven.
Step 9 Lastly, ensure that it is totally cool before storing it in a air tight container.


HAVE FUN & ENJOY!!!!!!


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Fruit Tarts Recipe (includes different varieties of mix and match flavors)

This recipe yields 2 Large 8" Tarts. 350g per tart mold.
This recipe yields 28 Medium 2.5" Tarts. 25g per tart mold.


Sweet Tart Crust Recipe
140g Butter
0.25 teaspoon Salt
75g Icing Sugar
50g Finely Ground Almond Powder
0.25 teaspoon Vanilla Essence
1 Egg
250g All Purpose Flour

1. Beat the Butter and Salt with a mixer on low speed until creamy and pale.
2. Add the Icing Sugar, Finely Ground Almond Powder, Vanilla Essense and Egg and continue beating on low speed to blend the ingredients, scraping down the paddle and the sides of the bowl as needed.
3. Add the All Purpose Flour in three additions and each time mix until well combine.
4. The Sweet Tart Dough would comes together to form a soft, moist dough.
5. Allow the dough to rest in the refrigerator for at least 4 hours, or for up to 2 days, before rolling and baking. (The dough can be wrapped airtight and frozen for up to a month.)
6. Measure the dough and press them into each tart mould using your thumb & pie tool. After completing the molding of the dough into your tart moulds, place them back into the fridge for another 15 minutes before baking.
7. While the dough is chilling, preheat the oven to 180°C. Poke some holes using a fork.
8. Bake the Sweet Tart Crust for about 20 minutes, or until they turn golden. Transfer the crust to a rack to cool.


Fruit Tart Filling Choices
Choice 1: Caramel Sauce, Click for Recipe
Choice 2: Lemon Curd, Click for Recipe

Prepare your selection of Fruits. Varieties of Mixed and Match suggestions below of this recipe blogspot.

Optional Glaze
2 tablespoons of Jam diluted with 3 tablespoon of hot water.

Assembling the Fruit Tarts
1. Take out the Sweet Tart Crust from the fridge.
2. Glaze the inside of the tartlets with some Jam Glaze to slow down the softening of the Sweet Tart Crust when it sits in room temperature environment.
3. Fill up the tarts with your choice of Fruit Tart Filling.
4. Top with any fruits of your preference. (Our creations are below)
5. It's optional to glaze the fruits to give it a shinny look.

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Below is my creations: All here to share! Will update more soon. Below are the experimented best suggested amount of ingredients required.

1. Strawberries Lemon Curd Fruit Tarts
For 28 Medium 2.5" Tarts requires:
- 28 Strawberries

2. Green and Red Grapes Lemon Curd Fruit Tarts
For 28 Medium 2.5" Tarts requires:
- 56 Green Seedless Grapes
- 56 Red Seedless Grapes

Ice Jelly Dessert (includes steps and different varieties ideas)

On a hot day this would be a bowl of dessert that will come to my mind. Simple refreshing, sweet and most importantly cold.

During my childhood, my family always chill off by heading out to the food court to have desserts. This is one of the popular choice on the menu.


Base Cookie Dough Ingredients:
1 pack of Instant Ice Jelly Powder
4-5 Ice Cubes / Crushed Ice
2 tablespoons Lime Juice
1 tablespoon Sugar Syrup / Honey

Step By Step

1. Prepare the Ice Jelly by follow packaging instructions. Normally one pack can serve up to 4 bowls or more.
2. Scoop Ice Jelly into a bowl, add Ice Cubes / Crushed Ice, Lime Juice and Sugar Syrup / Honey.
3. Top it off with any fruits you love. Below are some ideas of ours.

Some Extra Tips Below:
- Adjust the sugar level to your liking.
- Crush ice is a better choice.

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Below is my creations hopefully it'll inspire you. You may split the base cookie dough is 2 parts and half the portion as per suggested below for more varieties. Hope you all will love this recipe.

Lychee Ice Jelly Dessert
6 pieces Lychee
2 tablespoons Nata de Coco
2 tablespoons Rainbow Tadpole


Click here for our blog page Dessert and Drinks Recipes for more ideas. Hope you will be inspired~

Soft and Moist Banana Cake (using The Famous Mrs Ng SK’s Style) Recipe

Banana Cake is one of the staple cake that my family have brought me up with. When we're up in Petaling Jaya to visit our grandparents and relatives, my parents will bring us to one particular shop and buy like 5 long loafs of banana loaf back to Johor Bahru and store it in the fridge.


Ingredients A
250g Plain Flour
0.5 teaspoon Baking Powder
0.5 teaspoon Baking Soda
0.5 teaspoon fine Sea Salt

1. Sift Flour, Baking Powder, Baking Soda.
2. Place all in a plastic bag and add Sea Salt and give it a shake to evenly mix up. Set aside.


Ingredients B
120g ripe Banana
0.5 tablespoon Lemon or Lime Juice
0.5 teaspoon Vanilla Essence
2 tablespoons Fresh Milk

1. Mash bananas with Lemon or Lime Juice to prevent browning.
2. Add in Vanilla Essence and Fresh Milk and mix well. Set aside.


Ingredients C
90g soften Salted Butter
50g Castor Sugar
20g Brown Sugar
2 Egg Yolks

1. Cream Butter with Castor Sugar until pale and fluffy and then add vanilla extract and mix well.
2. Add in one Egg Yolk at a time and wait until it is incorporated.
3. Add in Mixture B and mix to combine well.
4. Add half of the flour and mix on low speed until incorporated.
5. Mix in remaining flour. Set aside.


Ingredients for Meringue Mixture
2 Egg Whites
20g Castor Sugar
1/2 teaspoons of Cream of Tartar

1. Mix Castor Sugar with Cream of Tartar.
2. Place the Egg White into a clean and dry mixing bowl.
3. Beat Egg Whites until foamy and gradually pour in Sugar + Cream of Tartar mixture.
4. Beat until it reaches stiff peaks.
5. Set aside.


Combining Banana Butter Mixture and Meringue Mixture and remaining steps
1. Preheat oven at 160°C.
2. Prepare two around 5" pans generously grease the sides.
3. Place half of the Meringue Mixture into the Banana Butter Mixture and fold in until incorporated.
4. Fold in the remaining Meringue Mixture into the Banana Butter Mixture.
5. Pour the combine batter into the pre-greased baking pan until reaches the 3/4 level.
6. Place in the oven for 30mins or until golden brown on the top.
7. Test with a cake tester, if it comes out clean, leave the cake in the oven door slightly open for 10mins.
8. Remove cake from oven and let it rest in the baking pan for 15mins.
9. Turn the cake upside down on a cooling rack & remove the pan.
10. Let it completely cool before storing.


We love this recipe. It's a keeper.


HAVE FUN & ENJOY!!!!!!

Overall Feedback: Soft, Nice, Moist, lovely light banana cake.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Juice Exploration ::: Pure Star Fruit Juice

Just juice 5-6 Starfruits for 2 cups of Juice to enjoy.

Let's learn a little about Star Fruits.

Health Benefit of Star Fruits Juice
Lower cholesterol levels
Cure hangovers and prickly heat
Stimulate the flow of milk for nursing mothers
Cure sunstroke
Cure nausea and indigestion
Help ward off winter colds and flu
Low calorie content
Treating cough
Help prevent cure flu and colds
Appropriate food for those who suffer from dehydration and poor nutrition
Regular consumption of this fruit can add moisture and mass to stools
Rreduces cholesterol levels and cures hangovers


List of goodness
Rich in vitamins A, B and C
Iron
High fiber content
Low in sugar, sodium, and acid
Calcium
Protein
Carbohydrates
Low calorie
Powerful antioxidant properties
Antibacterial and antifungal properties


How to choose Star Fruits in general?
- Choose uniform, large, rich looking yellow-orange fruits. Avoid green color, small size fruits, which tend to be extremely acidic, and unappetizing. Avoid those with cuts, bruise, shriveled or spots.
- Unripe light green fruits may be kept at room temperature until they turn rich orange-yellow color.
- Ripe star fruits can be stored unwashed for 2-3 days at room temperature. Storing the fruit longer than this period, especially in very hot climatic conditions, requires refrigeration. Star fruits kept in plastic bags and kept in refrigerators can last for approximately a week.


When to avoid Star Fruits
Avoid eating star fruit if you have kidney problems! Starfruit contains oxalic acid, which can be harmful to individuals suffering from kidney failure, kidney stones, or those under kidney dialysis treatment. Confirmed by this website.


Click here for our blog page Desserts, & Drink for more recipes. Hope you will be inspired~

Hong Kong / Taiwan Square Pineapple Tarts / Shortcakes

Deary's favorite Square Pineapple Tart which he loves so much whenever he sees them sold he will be so tempted to buy. Each cost approx S$2 or S$2.5 at the current market


Ingredients for approx 37 tarts
1kg Pineapple Jam
360g Salted Butter
60g Icing Sugar
6 Egg Yolks
1.5 tablespoons Condensed Milk
570g All Purpose Flour
90g Full Cream Milk Powder
Square Pineapple Mould

Step 1 For convenience on the assemble part. Shape the Pineapple Jam and layer them with plastic for easier removal.
Step 2 Cream Butter and Icing Sugar until fluffy, add in the Egg Yolks one by one followed by Condensed Milk and whisk until smooth.
Step 3 Premix & sift the All Purpose Flour and Full Cream Milk Powder. Add in to the fluffed mixture part by part. Slowly a dough will be formed.
Step 4 Place the Square Pineapple mould on top of a Silicon Mat or Baking Paper. Similarly to Tart dough. Press the dough to surround the bottom & sides (full to the top) of the mould. Sometimes you have to do some patching work on the sides.
Step 5 When done, place in the square shaped Pineapple Jam then press it to avoid gaps.
Step 6 Cover the Shortcake with more dough. Use a Icing Smoothen Tool to smooth out the top. Like shown in the picture below.
Step 7 Pre-heat the oven to 165°C. (For my moulding timing, I preheat before I reach at the final 6 of the tray's capacity.
Step 8 Bake for approx 23 to 25 mins. Until slightly golden brown then remove from oven.
Step 9 Let it cool in the tray for 10mins. then flip up it over to remove the Square Pineapple Shortcakes from the Mould.
Step 10 Lastly, ensure that it is totally cool before storing it in a air tight container.


We was so anxious that these Pineapple Jam Photos are taken on the 1st batch where i'm still figuring out how to mould the dough perfectly. If you notice Step 4 I have highlighted to build a wall up to the top of the mould. If you do it, you'll have a perfect tart!

HAVE FUN & ENJOY!!!!!!

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Dessert Exploration::: Japanese Konnyaku Grape Jelly with Fresh Peeled Seedless Grapes

Ingredients
Japanese Konnyaku Grape Jelly (Picture shown below)
500ml of Boiling Water
1 small bowl of Fresh Peeled Purple Seedless Grapes
Alluminium moulds/Silicon/Plastic cups
Thermometer
While the water is boiling, sort out the Fresh Peeled Purple Seedless Grapes into the Alluminium moulds/Silicon/Plastic cups.

Pour the water in a bowl, place the thermometer and check if the water is above 90ºC, when is pour in the Japanese Konnyaku Grape Jelly powder...
...stir until all dissolve.
Distribute the apanese Konnyaku Grape Jelly mixture into the Alluminium moulds/Silicon/Plastic cups. If there are bubbles remember to break them for a smooth finish.
Put all the filled cups into the fridge to chill and you'll get to eat Japanese Peach Jelly soon!

Enjoy~

Click here for our blog page Desserts & Drinks for more recipes. Hope you will be inspired~

Upside Down Blueberries Sponge Cake

Just got my hands on a box of Fresh Blueberries from the Fruit Bazaar in office, which suddenly triggered my mind to twist the traditional Sponge Cake recipe into an elegant one.


Base Sponge Cake Ingredients
250 Premix Sponge Flour
4 Eggs
50ml Water
50ml Vegetable Oil
1 teaspoon of Vanilla

Whisk together the Premix Sponge Flour, Eggs, Water and Vegetable Oil on high speed for 8 minutes. Place in the oven to bake at 160ºC for 15 to 20 minutes. Use a cake tester stick or wooden stick to check, if it pulls out clear it's done!

Cool in the tray for 10 to 15 minutes, then remove from tray to totally cool.

*** *** *** *** *** *** *** *** *** *** ***

Fresh Blueberries.

Arrange the Blueberries according to your liking.

I was trying out a new fun way that is to arrange C for Cindy as a birthday cake present for her and her family.

Warning as different blueberries burst differently my C became like K, which i had to use butter cream just for the top of the cake to make it look like C all over again.

This is fun if you wanna twist your favorite traditional sponge cake into something different.

Our friend comments on the cake is "Your Blueberries Sponge Cake is very nice. Texture and Sweetness perfect. Excellent."


Have Fun~~

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Dessert Exploration::: Japanese Peach Jelly 80ºC with Japanese Canned White Peach

In search of the perfect Japanese Peachy Peach Jelly that we always never fail to buy every night when we are in Japan for Travels. I believe we have did it!!! It's a kind of pricey but it's very worth for a treat then purchasing it over the counter outside Japan.

If you love Western Peaches, which is also more cost saving. Here is our previous post:Japanese Peach Jelly 80ºC with Western Canned Peach

We have also blogged our itenaries and experience in Japan. Feel free to check out "Our Travels, bits & pieces of our life... come along!" Tab above! Or Click Here

Ingredients
Japanese Peach Jelly 80ºC (Picture shown below)
1 litre of Boiling Water
1 can of Japanese White Peach
Alluminium moulds/Silicon/Plastic cups
Thermometer


While waiting for the water to boil, cube up the peaches and place them in the Alluminium moulds.

Pour the water in a bowl, place the thermometer and wait for the water to reach 80ºC. When it reaches pour in the Japanese Peach Jelly 80ºC powder and stir until all dissolve.


Distribute the Japanese Peach Jelly 80ºC mixture into the Alluminium moulds. If there are bubbles remember to break them for a smooth finish. Put all the filled cups into the fridge to chill and you'll get to eat Japanese Peach Jelly soon!


Enjoy~

Click here for our blog page Desserts & Drinks for more recipes. Hope you will be inspired~

Juice Exploration ::: Tomato + Orange + Carrot Juice

Proportions to make it taste good!
1 part Tomato
1 part Orange
1 part Carrot

Salt & White Pepper to taste

Tomato
Health Benefit of Tomato Juice
Tomato is a common and popular vegetable that is rich in many essential nutrients and vitamins A, C, K, B1, B2, B3, B5, B6, potassium, magnesium, iron and phosphorous. Raw tomato juice is rich in potassium.
List of goodness
reduce the risk of prostate cancer
reduce the risk of rectal cancer
reduce the risk of cervical cancer
reduce the risk of mouth cancer
reduce the risk of colon cancer
protect from getting breast cancer
protect from getting heart disease
protect from getting atherosclerosis and myocardial infarction
protect from getting heart attack
reduce cholesterol levels
regular consumption of raw tomato juice prevents blood clots
strengthens the immune system
prevents hypertension and cataract
benefits for skin
improve one’s eye sight
beneficial for good hair growth
lower blood pressure
prevention of inflammation and pain that is associated with arthritis
helps in strengthening the bones
get rid of the effects of a hangover
prevent constipation problems
prevent constipation problems
prevent constipation problems

How to choose and store Tomato in general?
- Store tomatoes in refrigerator, windowsill, counter-top.
- Choose tomatoes that are bright, even color and firm. Smaller tomatoes have finer seeds.


Orange
Health Benefit of Orange Juice
Vitamin B
Vitamin C
Vitamin P
Antioxidants
Boosting the immune system
Calcium
Magnesium
Phosphorous
Potassium
balanced metabolism
excellent blood pressure
lower bad cholesterol levels
bring some relief to those who suffer from arthritis pains
can be used as a part of weight loss program
Prevent Kidney Stones
Prevent Ulcers and Reduce Risk for Stomach Cancer
Protect Respiratory Health
Protect Against Rheumatoid Arthritis
help with lung and skin disorders
helps with indigestion, constipation and all digestive problems
good cleanser of the internal system
calms the nervous system
making it effective in treating nervousness, anxiety and insomnia

How to choose oranges in general?
Choose the ones that has smoothly textured skin and are firm and heavy for their size. It will have a higher juice content, than those that are either spongy or lighter in weight.

How to store oranges?
- At room temperature or in the refrigerator. It generally can last two weeks with either method and retain nearly the same level of their vitamin content. The best way to store oranges is loose to avoid it being exposed to moisture, as they can easily develop mold.
- Orange juice and zest can be stored for later use. Freeze the freshly squeezed orange juice then store them in plastic bags in the freezer. Orange zest that are dried should be stored in a cool, dry place and a must too in an airtight glass container.

Note to take
- Rinse your mouth with water after drinking orange juice as the acidic can weaken our tooth enamel.
- It is recommended to eat a slice of tomato or cucumber after drinking acidic juices.


Carrot
Health Benefit of Carrot Juice
Vitamin A
Vitamin B
Vitamin C
Vitamin D
Vitamin E
Vitamin K
Beta-carotene
Proteins
Potassium
Calcium
Phosphorus
Zinc
Aluminum
Sodium
Manganese
Iron
Copper
Constipation
Physical exhaustion
improving our eyesight
Functioning of our immune system
Strengthening our bones and teeth
Good cleansing effects
Positive effects on our hair, nails and skin
Important for metabolism
Decreasing bad cholesterol levels in the body
Relieve spasms
Strengthen our blood vessels
Anti-inflammatory
Anti-cancerous
Anti-aging properties

How to choose and store Carrot?
- Refrigerate carrots in a plastic bag for up to 2 weeks. Avoid storing carrots next to apples and pears as it would speed up the ripening process.
- Choose carrots that are smooth, firm, and crisp, with deep color and fresh, and green tops. Avoid carrots that are split, wilted, have begun to sprout, or have soft spots.


Click here for our blog page Desserts, & Drink for more recipes. Hope you will be inspired~

Dessert Exploration::: Japanese Peach Jelly 80ºC with Western Canned Peach

Peachy Peach Jelly since darling love peach so much. When I found this at Isetan Orchard Singapore, just couldn't resist and grab it to make for our dessert and also share with our friends in office.

Japanese Peach Jelly 80ºC (Picture shown below)
1 Litre of Boiling Water
1 Can of Western Peach
Silicon/Plastic cups
Thermometer

Find the following product in the Japanese store. It's good enough to make it into a Jelly without canned Peach. We love the flavour of the jelly itself.


While waiting for the water to boil, cube up the peaches and place them in the silicon cups.


Pour the water in a bowl, place the thermometer and wait for the water to reach 80ºC. When it reaches pour in the Japanese Peach Jelly 80ºC powder and stir until all dissolve.


Distribute the Japanese Peach Jelly 80ºC mixture into the silicon cups. If there are bubbles remember to break them for a smooth finish. Put all the filled cups into the fridge to chill and you'll get to eat Japanese Peach Jelly soon!


Enjoy~

Click here for our blog page Desserts & Drinks for more recipes. Hope you will be inspired~

Baking Exploration ::: Kueh Bangkit (with step by step details)

Been a while since I bake something I can blog about!

Happy Snake Chinese New Year to everyone...

This is a traditional cookie and my attempt to bake dear's special request! Kueh Bangkit that melts in the mouth.


Ingredients:
500g Tapioca Flour - (This is the measurement needed for the dough. Need a little extra as some will be wasted during the dry fry & sieve process.)
220g Sugar
250g Coconut Milk
3 egg yolks
5 Pandan Leaves - (wash,dry it, and cut into 1/2" pieces)

Let's start:::

Pour the Tapioca Flour & Pandan Leaves in a pan.

Dry fry the Tapioca Flour with Pandan Leaves for about 10-15mins over low heat.
Tip: until the Pandan Leaves dry up.

Sieve to remove Pandan Leaves...

...and leave to cool overnight. This can be prepared a few days ahead.

Warm up the coconut milk then add in sugar and stir till sugar are fully melted. Leave aside to cool for about 20-30mins. Add in egg yolks and stir till well blended.
sad~ i forgotten to take photo of this process! Sorry!
Pour coconut mixture into tapioca flour and mix until the dough is able to stand on its own and does not have a shiny look. If the dough is too soft, add in additional flour. If the dough is too dry, add in some coconut milk and egg yolks.
Tip: If possible use a dough mixer, the dough might be a little tough to knead.
sad~ i forgotten to take photo of this process, too! Sorry!
Roll out dough and cut with cookie cutter.
Tip: Thickness I did was about 5mm.

Tip: Gently use a Pastry Cutter to take the cut out dough. Just to prevent it from breaking up.

Line them up in the tray.
*Important Tip: Please use baking sheet. 1 time per use as it leave some crumbs behind.*

You may make some designs on top of the cookie. I used a chopstick to design some imaginary look instead of having it plain. It's all up to you!
Bake over low heat at 160°C...

...until whitish in color and not golden brown that will be for about 20-25mins.
Put a side to cool before packing into boxes.
Tip 1: you may drag out the tray to touch the top of a random cookie to test if the dough have been totally cook. If it is soft let it bake for a while longer.

Verdict from deary "Delicious...! *thumbs up* Can sell already."

Hope everyone likes this detail level post & tips from my experience in baking Kueh Bangkit.

I'm still looking forward in baking my all time popular demand Pineapple Flower Tart. Click here!

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~