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Wednesday, September 26, 2007

Crystal Konnyaku Mixed Fruit Cake



200g castor sugar
300g margerine

4 eggs

300g plain flour
pinch of salt

200g mix fruit
3 tbsps wine

10g konnyaku jelly
200g sugar
900ml water


  1. Beat (A) until creamy, add in eggs and beat well.
    Fold in(C) and (D), pour batter into 8'' tin.

  2. Bake at 160°C for 1 ½ hours. Remove and leave for 2 days.

  3. Cut cake into small pieces and put in konnyaku mould.

  4. Boil konnyaku jelly, stir until lukewarm and pour into mould.
    Let it set and serve.


Cook konnyaku jelly intially over high heat, and then lower the heat. Keep stirring to avoid burning and sticking.


Carrot Cake


Makes one 8-inch layer cake
1 1/2 cups (3 sticks) unsalted butter, melted plus more for pans
3 cups all-purpose flour, plus more for pans
1 cup (3 ounces) pecan halves
1 pound large carrots, peeled
3 large eggs, room temperature
1/3 cup nonfat buttermilk
1 teaspoon pure vanilla extract
2 cups sugar
2 tablespoons freshly grated ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
Orange Cream Cheese Frosting
Candied Carrot Strips


  1. Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans.
    Dust with flour, and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan, and toast in oven until lightly golden, about 7 minutes.
    Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.

  2. Using the smallest holes (less than 1/4-inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups.
    Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.

  3. Into a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.

  4. Divide batter between the two cake pans, and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes.
    Turn cakes out onto rack; let stand until completely cool.

  5. Using a serrated knife, trim tops of cakes so surfaces are level. Slice each layer in half crosswise. Place a layer on a cake stand or cardboard round, and spread 3/4 cup frosting over top. Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and sides of assembled cake.
    Transfer to refrigerator, and chill 3 to 4 hours.

  6. If using the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of second hand, gently squeeze the carrot strip and slide fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.

  7. Gently place tapered end of drained carrot strip in center of cake, and gently press it down the side; place a second strip next to it. Continue applying strips around entire cake every 2-inches. Form 2 or 3 strips into a decorative bow, and place on top. Cut cake, and serve.

Orange Cream Cheese


3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 eight-ounce bars cream cheese, room temperature
3 cups confectioners' sugar, sifted
1 tablespoon freshly grated orange zest
2 tablespoons freshly grated ginger
1 salt


Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, ginger, and salt, and beat for 5 minutes

Candied Carrot Strips


Decorates one 8-inch layer cake
4 to 5 large carrots, peeled
6 cups sugar
4 cups water


  1. Using a mandoline, slice carrots lengthwise into 1/8-inch-thick strips, and set aside.

  2. In a medium stockpot combine sugar and water. Bring to a boil, stirring to dissolve sugar. Add carrots, reduce to a simmer, and cook until translucent, 10 to 12 minutes. Will keep refrigerated in syrup in an airtight container for up to 3 days.


Lite & Liscious Cheesecake

Lite and Luscious Cheesecake


14 squares HONEY MAID Low Fat Honey Grahams, finely crushed (about 1 cup)

3/4 cup sugar, divided 3 Tbsp. margarine or butter, melted

1 envelope KNOX Unflavored Gelatin

1 cup fat free milk

2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese,Softened

1 tsp. vanilla

1 tsp. grated lemon peel


  1. MIX crumbs, 1/4 cup of the sugar and margarine in small bowl. Press on bottom and side of 9-inch pie plate. Bake at 350°F for 5 minutes; cool.

  2. SPRINKLE gelatin over milk in small saucepan; let stand 1 minute. Stir on low heat until gelatin is completely dissolved, about 3 minutes. Cool slightly.

  3. BLEND cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until smooth. Add vanilla and lemon peel. Gradually blend in gelatin mixture on low speed until well blended. Pour into prepared crust.

  4. Refrigerate 2 to 3 hours or until firm. Garnish with strawberry slices before serving, if desired.

    Makes 8 servings


Red Bean Agar-Agar



400g red beans, washed and soak for at least 2 hours

800ml water

4 - 5 pcs pandan leaves

60g agar-agar strands, soaked in water until soften
10g vegetable gelatine
a pinch of salt

180ml lukewarm water
(mix water & milk powder together)


Boil soaked red beans with water, skim the scum.
When tender, discard the pandan leaves and liquidize the beans.
Sieve and discard the residue.

Combine (A) together with the liquidized beans.
Boil till dissolve.

Add in (B), keep stirring to prevent burning. Pour mixture into a slightly moist tray or moulds to set.

Chill and decorate with cream and serve with fruits.


Monday, September 3, 2007

Sweet Desserts


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