Pandan magic custard cake (adapted from anncoo journal; originally from decoracion de mabel)
- 20 blades of pandan leaves
- 200 ml coconut milk
- 300 ml milk
- 4 eggs, separated
- 140 grams gula apong
- large pinch of salt
- 113 grams unsalted butter, melted and cooled to room temperature
- 1 tbsp water
- 115 grams all-purpose flour
- 2 tsp vanilla extract
- 1 tbsp caster sugar
- Wash and cut pandan leaves into small pieces. Blend with both types of milk. Pour into a muslin cloth bag and squeeze dry. Pour into a small pan over a low flame and keep warm.
- Line a 8 x 8 x 3 inches pan. Preheat oven to 160 C.
- Beat egg yolks with gula apong and salt until thick.
- Add in melted butter and water and mix until combined.
- Add in flour and mix until combined.
- Add in pandan milk and vanilla extract and mix until combined.
- Whisk egg whites with 1 tbsp caster sugar until slightly over stiff peaks.
- Mix in 1/3 of meringue to the egg yolk mixture using a whisk.
- Fold in remaining meringue in 2 parts using a whisk or a spatula. Resist over-folding.
- Pour into prepared pan and bake for 45-60 minutes. A piece of foil was placed on top to prevent the cake browning too fast on the 20th minute.
I find the fragrance somewhat lacking, even though a whole bunch of pandan leaves were used. Perhaps the liquid content is too high for the pandan fragrance to come through strongly, unless pandan essence is used.
Orange mascarpone cheesecake (adapted from Food Network)
- 100 grams of slivered almonds, lightly toasted
- 70 grams digestive biscuits
- 30 grams softened butter
- 37.5 grams caster sugar
- 500 grams cream cheese
- 500 grams mascarpone cheese
- 250 grams caster sugar
- Pinch of salt
- Juice from 1 small lemon
- Zest from 2 medium organic oranges
- 1 tbsp Grand Marnier
- 4 eggs
- 200 ml sour cream
- 1 1/2 tbsp caster sugar
- 1 tbsp Grand Marnier
- Prepare a 7 x 7 x 3 inches removable base pan. Prepare a roasting pan to bake the cheesecake in a water bath. Preheat oven to 170 C.
- Process all the ingredients of the crust until finely ground. Press into the base of the pan and bake for 12 minutes. Let cool completely. Wrap the bottom of the ban with at least 3 layers of heavy duty aluminum foil. Reduce temperature of the oven to 160 C.
- Rub zest of orange into caster sugar.
- Beat both cheese with sugar and salt until fluffy. Add in eggs, one at a time. Add in juice and Grand Marnier. Scrape down the sides of the mixing bowl and beat for another minute until combined.
- Pour into prepared pan and place pan into the roasting pan. Fill the roasting pan with hot water until halfway up the cheesecake pan.
- Bake for 65 minutes.
- While it is baking, prepare the topping by mixing everything together until well combined.
- Pour topping over the cheesecake and bake for another 10 minutes.
- Let cool completely. Chill in the fridge for at least 1 day.
I made mascarpone cheese, instead of buying. It is quite expensive to buy mascarpone cheese here.
Mascarpone cheese (from Pastry Affair)
- 1 litre heavy whipping cream
- 2 tbsp lemon juice
- Heat cream until 190 F.
- Add in lemon juice and simmer for 5 minutes at 190 F.
- Cool to room temperature.
- Pour into a colander lined with 4 layers of cheesecloth to strain overnight in the fridge.
For some reason I had great trouble getting the cheese out of the cheesecloth. Maybe my lemon was not acidic enough? Is that possible? Anyway I only got 500 grams of mascarpone cheese out of 1 litre of cream. There was a little bit of whey. Where did the rest go? Maybe the cream I used was not right.
The end result is a tangy orange-y cheesecake that is so rich, creamy and flavorful it is beyond description. My mum had no words to describe. This is a cheesecake for those who love heavy cheesecakes. It is super duper high in calories, for sure. So it’s best not to count at all. Just eat a small piece and enjoy.
These rich tasting buns are made with tangzhong, to make them stay soft for a bit longer.
Swedish saffron buns (adapted from Culinary Jumble)
- 25 grams milk
- 125 grams bread flour
- Whisk until combined in a saucepan. Turn on to low heat and cook until thickened.
- Scrape out to cool in a bowl. Cover top with a cling wrap.
- 1 tbsp of caster sugar
- 0.5 grams saffron
- 255 grams milk
- 325 grams bread flour
- 65 grams caster sugar
- 1 egg
- 2 grams salt
- 3.5 grams instant yeast
- 100 grams softened butter
- milk to glaze buns
- Crush saffron with sugar using a mortar and pestle. Scald milk, add in saffron sugar and soak for 10 minutes.
- Add everything including tangzhong, except butter, in the mixing bowl.
- Knead until dough comes together.
- Add butter gradually.
- Knead until dough is soft and elastic. It should pass the windowpane test. Place dough in a greased bowl and cover with cling wrap. Set aside to proof until doubled in size.
- Lightly press down dough to remove air. Knead for a minute.
- Divide dough into 12 portions. Roll each portion into a 30 cm long strip. Shape into S shape and curling up the ends tightly.
- Proof for 30 minutes. Preheat oven to 200 C.
- Brush each bun with milk. Press 2 raisins into the curled up ends of each bun.
- Bake for 15 minutes.