Baked Cheesecake

Made this yesterday afternoon and I guessed it was not chilled enough when I cut it at night.  It was a bit soft but by morning it has hardened and the texture  is a cross between a  cake and ice-cream.  Friends and colleagues love it. Definitely will  try again as it is easy to make.

Recipe

110 gm digestive biscuit (crushed them in plastic bag)
50 gm melted butter
Option -  I added some crushed almonds/nuts.

1)    Combine crushed biscuit with the melted butter and press until firm onto an 8" loose bottom cake pan.
       Bake for about 10 mins. at 160 deg. C.  Leave aside.

Filling:

500gm Philadelphia cream cheese at room temperature
120gm castor sugar
3 large eggs (give it a whisk with a fork)
250gm whipping cream and 2 tsp of lemon juice (lightly whipped)
100 ml full cream milk
1/2 tsp of vanilla essence

50gm cooking chocolate - melted
Optional - Add in a tabsp of brandy

Method:

1)      Beat cream cheese together with the sugar until smooth.
2)      Beat in one egg at a time.
3)      Add in whipping cream and milk at slow speed.
4)      Spoon half portion of the batter into a bowl and add 1/2 tsp of vanilla essence.  (A)
5)      Blend  the melted chocolate into the other portion and beat it until well mixed.    (B)
6)      Spoon (A) onto the biscuit base followed by (B) until finish.  Use a skewer and give the
         batter a swirl.  Bake at 160 deg. C for about an hour.
7)     Open the oven door a little and let the cake cool in the oven completely.  Do not worry if the centre of
        the cake is a bit wobbly.  It should set later.
8)     Best to chill the cake overnight in the fridge.

Steamed Radish Cake (Lo Pak Ko)

My mood for trying out new recipes is back and here is my Steamed Radish Cake (Lo Pak Ko) which is a favourite disk in any Dim Sum Restaurant.   It was already past mid-night when I finished steaming the Lo Pak Ko.  This morning I cut out some pieces and pan fry them for breakfast.  As usual my colleagues will get to try them too.  The Lo Pak Ko can be eaten at it is or pan fried.  I didn't follow the full recipe but it turned out well.

I noticed that quite a numbe of people viewed this lo pak ko dish and must be disappointed that the recipe is not given here.   Please visit TasteHongKong.com for this lovely recipe.

Homemade Kaya

 This is the amount of the kaya I got from 3 eggs. 

I have been wanting to make kaya for a long time but the thought of the tedious preparation time always puts me off.  It is so easy for us to just buy a small plastic container for only about RM3-RM6  depending on the quality.  Anyway I finally did it yesterday but it only took me less than an hour as I made a very small portion.  3 large eggs, santan from one coconut (I bought 2 packets of those ready squeezed santan from the market) and 240gm sugar which is too sweet. Being too lazy to extract the juice from the pandan leaves, I just put in 8 pieces into the kaya and remove them when it is ready.   Have to lessen the sugar the next round as I find it too sweet.   I made my kaya in a double boiler.  I didn't steam the kaya though.

I feel my kaya needs improvement even though my friend and colleagues say otherwise.  It doesn't have the eggy taste which I like. 

The basic estimation of the ingredients I got from my f riend  would be:-

10 eggs
1 kati sugar (600 gm)
Santan (coconut milk) from 3 coconuts
Juice from pandan leaves (screwpine leaves)

Method

1)     Combine the eggs and sugar and stir with a whisk until sugar dissolves.
2)     Sieve the above into a pot.  Add in the pandan juice.
3)     Cook the kaya over a pot of hot water and keep stirring all the time until it thickens to the consistency
        that you prefer. That would take approximately 2 hours.
4)    Cover the kaya and steam for 2 hours.