Ingredients:
10 kueh buloh or mini sponge cakes
2 tsp instant coffee
20g raw sugar
~30g hot water
100g cold milk
50g coconut cream
100g milk
40g icing sugar
1/4 tsp vanilla essence
250g mascarpone cheese
Directions:
1. Add 2 tsp of instant coffee and 20g raw sugar to a measuring cup.
Add 2 tsp of instant coffee powder to a measuring cup
Add about 20g of raw sugar to the
coffee powder
2. Pour hot water to 100ml marking and stir to melt the coffee and sugar.
Add hot water to the 50ml marking. Stir to dissolve the
coffee powder and sugar
3. Add 100ml of cold milk to reach the 200 ml marking. Blend well and set aside.
Add whole milk to reach 200 ml
4. Whip coconut cream, icing sugar and 100g cold milkfor 3 minutes or till all the ingredients are well blended.
Pour milk to the icing sugar
and coconut cream. Whip the ingredients
5. Pour in the mascarpone cheese and vanilla essence. Blend well and store in the fridge till needed.
Stir in the vanilla essence
Add in the mascarpone cheese and
blend well
A well blended mascarpone mixture
6. Cut 6 kueh Buloh into halves. Dip the halves kueh Buloh in the coffee milk mixture. Do not soak, remove the kueh Buloh immediately after they are dipped.
Cut 6 kueh bulohs into halves
and keep the remaining 4 as whole
Dip the kueh buloh one at a time
into the coffee. Avoid soaking the cake for too long
7. Arrange 3 halves kueh buloh in each cup.
Arrange the soaked kueh
buloh at the bottom of the cup
8. Scoop 3 tbsp of mascarpone mixture on top of the kueh buloh.
Spoon in about 3 tbsp of mascarpone
mixture
9. Sprinkle some cocoa powder over the mascarpone mixture.
Repeat step (7) to (9) for another layer. I used one whole kueh buloh for the top layer.
Sprinkle some cocoa powder over
the mascarpone mixure
10. Chill the tiramisu cups in the fridge for minimum of 30 minutes before consuming.
Recipe adapted from Gordon Ramsay's 'Easy Tiramisu'
Ingredients:
240g tapioca flour
1 egg yolk
80g icing sugar
100g coconut cream (not coconut milk)
Pinch of salt
4 pandan leaves, dry and cut into short length
Direction:
1. To dehydrate the tapioca flour.
I used a rice cooker to dehydrate the tapioca flour. Pour the tapioca flour together with the pandan leaves into the rice cooker, and switch on 'Quick' rice cooking mode. Stirring occasionally to facilitate the drying up process. You may use the normal rice cooking mode too. The only different is the 'Quick' mode goes into heating immediately.
You can also use HCP or oven to dry-fry the flour.
When the flour becomes light and loose, then you can stop stirring and let it cool down.
Remove the pandan leaves and keep the flour in a plastic bag until ready to use. The usual practice is to keep the flour for 1 to 2 days.
Dry-fry the flour with pandan leaves
in a rice cooker
Use 'Quick' cook mode
Stir the flour occasionally to
facilitate the drying process
Keep the flour in a plastic bag after
cooling
2. Pour 200g of the tapioca flour and all the icing sugar into a clean mixing bowl. Sieve them before use to get rid of lumps.
The remaining 40g of flour will be used to adjust the dough moisture and to dust the work top and cookie cutters.
Split the tapioca flour into 200g
and 40g
Sieve the 200g flour together with
icing sugar
3. Add salt and egg yolk to 80g of coconut cream and blend well. The remaining 20g of coconut cream will be used to adjust the moisture level of the dough later.
Divide the coconut cream into 20g and 80g
4. Pour the coconut-egg mixture to the flour mixture and knead into a dough. Add the 20g coconut cream bit by bit till you get a pliable dough.
Adding coconut-egg mixture into
the flour mixture
Use the remaining 20g of coconut
cream for moisture adjustment
Adjust and knead the dough
into a pliable one
5. Line the HCPan with parchment paper. Place a gridiron under the pan to prevent burning the base of the cookies.
Put a gridiron under the parchment
paper
6. Line the work top with a piece of big plastic sheet. This helps to prevent the cookie dough from sticking to the work top, and the cookie cutter scratching the work top.
Line the work top with a plastic
sheet and sprinkle some
flour on it
7. Dust some tapioca flour onto the plastic sheet. Take a portion of the dough and spread out by using a rolling pin. The thickness of the dough is about 0.5 cm.
Roll out the dough into 0.5cm
thickness
8. Dust a cookie cutter with some tapioca flour and cut out a cookie dough. Make a few clockwise and anti-clockwise twists to dislodge and lift up the cut cookie dough.
Dust the cookie cutter in the
flour
Cut the dough using a cookie
cutter dusted with flour
Twist the cutter in several clockwise
and anti-clockwise direction to
dislodge the cookie dough
You may want to create some
patterns on the cookie
9. Place the cookie dough onto the parchment paper in the HCP.
Place the cookie doughs over the
parchment paper in the HCP
10. When you fill up the HCP, you can lock the lid and start baking.
Bake at medium low heat for about 20 minutes, or till you smell the cookie aroma.
The cookie is almost cooked if
the base turns brown
When the base of the cookie becomes light brown, flip the cookie to bake the other face of the cookie at low heat for about 5 minutes. Close the lid but not locking to let the moisture escape.
Flip the cookies over to bake the
other face
Leave the lid ajar when
doing the final baking
The baking is done when the
other face turns light brown
11. Transfer the baked cookies to a rack to cool. Keep in a air-tight container after complete cooling.
Cool the cookies on a rack
Keep the cookies in a air-tight
container
Oven baking
You can bake the cookies in an oven set at 170 degree Celsius for about 15 to 20 minutes.
The centre of the fresh cookies tend to be hard. It will turn 'softer' after a while :)
Tips: Use coconut cream instead of coconut milk to minimise the water content in the dough. Too much water will resulted in a hard cookie :)
Ingredient A:
200g butter, softened
40g, icing or castor sugar
Ingredient B:
1 egg yolk
1/4 tsp vanilla essence
Ingredient C: (sifted)
300g all purpose flour
25g custard powder
1/2 tsp salt
500g pineapple paste
1. Divide the pineapple paste into small portions and roll into balls of diameter 1.5 to 2 cm. Keep them in a container. You can prepare these pineapple balls morning or day before baking. Keep them in the fridge. Thaw the pineapple balls 1 hour before use.
Prepare the pineapple ball prior to day of
baking
2. Whip ingredient A till creamy.
Cream the softened butter before adding
the icing sugar
3. Add in ingredient B and mix well.
Add the yolk and vanila essence to the
butter mixture
4. Fold in ingredient C and mix to form a dough. Keep the dough in a fridge for 1 hour before use. You may want to prepare the dough one day ahead and keep the dough overnight in the fridge. If you divide the dough into 2 separate plastic bags, you can bake in 2 sessions or whenever you have the time.
Mix the powder ingredients using a hand whisk
Fold in the flour snf mix well
When the dough becomes too hard,
use your hand to mix
Keep the dough in 2 separate plastic bags,
and into an air-tight container
5. Thaw the dough about 1/2 an hour before moulding. Use a spoon to scoop out a portion of the dough, and roll into a ball slightly bigger than the pineapple balls.
The pineapple ball and the slightly
bigger dough ball
6. Flatten the dough in your palm, wrap up a pineapple ball, and roll into a ball.
Flatten the dough in your palm,
and wrap up a pineapple ball
The pineapple dough ball
7. Place the pineapple dough over a parchment paper in a Happycall pan. You may want to use a gridiron under the pineapple dough to prevent over burning the base.
Place a gridiron under the pastry to prevent
burning
8. Lock the lid and bake in medium low heat for 25 to 30 minutes. When the pineapple tarts are ready, you'll be able to smell the sweet aroma of the butter. The baking time varies depending on the size of the pineapple tarts and the stove fire.
9. After turning off the heat, let the pineapple tarts sit in the pan for about 5 to 8 minutes before removing them. The hot crust of the pineapple tarts is very very soft and break easily when touch.
10. After the pineapple tarts have completely cool down, keep them in air-tight container :)
Keep the pineapple tarts in air-tight container
Oven baking:
You can bake these pineapple tarts in oven at 180 degree Celsius for about 20~25 minutes.
