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 :)

Black glutinous rice with coconut milk

Ingredients
Black Glutinous rice
Sago pearls
Honey Rock sugar
Palm sugar
Pandan leaves
Coconut milk
Pinch of salt

Direction
1. Soak black glutinous rice in water for two hours.
2. In a separate bowl soak the sago pearls.
3. Discard the water and boil the black glutinous rice in a fresh pot of water with pandan leaves for about 1 and a half hour.
4. Add honey rock sugar and palm sugar to taste. Pour in the sago pearls and cook for about 3 minutes.
5. Serve warm with coconut milk :)

Pandan Sponge Cake (18cm)

Ingredient A
3 egg yolks
2 tsp pandan juice
30g top flour
10g corn flour
5 tsp trim coconut milk
1 drop of green food colour (optional)
Ingredient B
3 egg white
1/8 tsp cream of tartar
65g caster sugar

Directions
1. Preheat the 18 cm ceramic pot in low flame.
2 Mix all the ingredient A together and set aside.
3. In a clean dry bowl whip the 4 egg whites until frothy. Add in cream of tartar and caster sugar, continue to whip till soft peak formed.



4. Pour ingredient A into ingredient B and blend well. Stop mixing when no egg white can be seen.


5. Place a small piece of baking paper in the 18 cm ceramic pot. Pour in the batter and baked at medium low flame for about 10 minutes. Continue to bake at low flame for another 10 - 15 minutes, or until the top of the cake is cooked.


6. Place a baking sheet and a cooling rack over the top, and invert the pot.


If the cake does not slip out of the pot, just let the cake keep in this suspend position for awhile. This will help to preserve the height of the cake. After about 5 minutes, you can remove the cake from the pot. This time returns the cake to the pot with the top sitting at the bottom to brown it under medium low flame for another 5 minutes.
Cool the cake on a rack before cutting. Time to savour your Pandan Sponge Cake :)