Silken tofu mango mousse

Ingredient
1 tube silken tofu
1 ripen honey mango
100 ml milk
20 ml milk
1 tbsp icing sugar
1/2 tsp vanilla essence

Directions
1. Cut out the mango pulp and discard the skin and the seed.
2. In a glass container, put in the mango pulp, 1 tbsp icing sugar and 100ml milk. Mix well, cover and store in the freezer for at least 5 hours.
3. Empty out the silken tofu from its packaging. Put 2/3 of the tofu in a mixing cup. Add 20 ml milk and 6 tsp sugar. Blend using a food processor and keep in the freezer.
4. Add the remaining tofu into another mixing cup, and pour in the frozen mango pulp from (2). Blend well using a food processor.
5. Pour the mango mousse from (4) into 4 dessert cups, followed by tofu mousse from (3). Finally top with fresh mango and freeze for about 10 min before serving 😊

wholesome soy bean curd

Ingredient:
70g organic soy beans
6 seeds organic almond
1 tsp organic pumpkin seeds
1 honey dates 蜜枣
1/2 tsp jasmine rice
1 pandan leaf
600ml water
1 chunk of honey rock sugar
2 1/2 tsp ice jelly powder

Directions:
1. Soak soy beans, almonds, pumpkin seeds in water for at 4 hours. Change the water every one hour. In a separate bowl, soak rice and honey dates, need not change water.
2. Cut pandan leaf into thin strips.
3. Discard the water and pour the soy bean, almonds, pumpkin seeds, rice, honey dates, pandan leaf and 600 ml water into a food processor to extract the milk.
4. Warm the extracted milk in a pot for about 15 min just below boiling. Do not boil.
5. Add the chunk of honey rock sugar to the warm soy milk till completely dissolves.
6. Pour the warm soy milk into a measuring jug to get exactly 500ml of soy milk.
7. In another bowl, dissolve the ice jelly powder with about 4 tsp water. Add in water slowly and stir well. Before adding the jelly paste to the jug of soy milk, add about 2 tbsp is warm soy milk to the jelly powder paste to make a smooth paste.
8. Add the jelly paste to the jug of soy milk and blend well.
7. Pour the soy milk jelly solution into 4 small bowls. Let it cool down before chilling in the fridge.
9. Serve the bean curd after about 2 hours of chilling :)

Butter-sugar bread roll

Baked using HappyCall 18 cm ceramic pot

Pandan chiffon cake

Baked using HappyCall Ceramic pot
15' paper tube mould

Ingredient
60g Top flour
1/2 tsp Baking powder
2 Egg yolks
30g fine sugar
4 tsp cooking oil
6 tsp coconut milk
2 tsp pandan juice
2 egg whites
35g fine sugar

Orange ice jelly

Ingredients for 4 servings:
Making the jelly
300ml water
100ml water
2 tsp ice jelly powder
5 tsp sugar
1/2 orange, slice

Making the syrup
100 ml water
1 chunk honey rock sugar
1 pandan leaf
4 slices lime

Directions
1. Heat 300ml of water in a pot.
2. In a separate bowl, mix 2 tsp ice jelly powder with 100ml of water. Set aside for 2 min, then add to (1).
3. Pour the sugar into the pot of water. Stop heating when all the jelly powder dissolve and the liquid turns thick. Do not boil.
4. Pour the jelly solution into 4 bowls. Add in the orange slices. Cool to set the jelly.
5. In another pot, heat up all the ingredients, except the lime. Stop warming when the rock sugar completely dissolves.
6. Pour the syrup on top of the jelly and add in the lime. When cool, keep in the fridge to chill. Serve cold :)