Rainbow Jelly

I have been quite busy recently at home and at work. Whenever I got back home from work, I will rush to do household chores and spend a lot of time coaching my youngest daughter in her school work during weekdays. Other than that, I received cookie orders occasionally from my sister-in-law (Thanks to her!). I hardly have the time to write about this precious ‘art work’ which was made a month ago.

I called it ‘Rainbow Jelly’ even though it has only 3 colors. This has completely nothing to do with baking. I just dissolve it in hot water, that’s all! However, it is still hard work. Each layer requires around an hour to solidify in the refrigerator before I can pour the jelly solution to make another layer. Each color has different flavors as well. The green is lime, red is strawberry and yellow is pineapple. The brand I used for this jelly is this.


Very simple brand and packaging but makes yummy jelly. Can be found in local supermarkets or even provision stores!

The jelly by itself does not taste as good because they are made from artificial flavours. To make it more tasty, I added a tropical fruit, lychee and Nata de Coco. Nata de Coco is made from coconut that comes in small chewy and juicy cubes. Being a person who loves to save, I did not want to throw the lychee syrup away so I added water to the syrup and serve it as a drink to my family.

This are steps to make this jelly, it is very simple!
1) Just follow the instructions to prepare stated on the box.
2) The color to use is based on individual preferences.
3) Take the preferred color and mix the crystals with hot water. And do the same for the other flavors as well. When is it dissolved, pour some of the jelly mixture to a cup. For better presentation, use wine glasses.
4) Put them in the refrigerator to chill for one hour or whenever you feel the mixture is hard enough.
5) For me, when it comes to the second layer, I’ll start putting fruits in. Gently put the fruit on top of the first layer and pour a different flavored mixture this time round to have different colors. Chill it for 1 hour.
6) Repeat step 5 for the other layers. Mix the colors according to your preference.
For me, I like to put red first, then green and lastly yellow. And I’ll repeat the cycle again. You can see from the picture here.


I love how colorful the outcome is.

Note: The jelly only harden when it is chilled. It is easy but it requires a lot of patience. I took 7 hours to complete everything. When it is completed, My little princess just couldn’t wait to eat them!


🙂

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Bread Pudding with Raisins

I have a French Loaf that was in my refrigerator for a few days already. It was leftovers from my nephew’s birthday celebration when I made curry to go along with this french loaf. If I prepared breakfast for my children by applying jam or peanut butter, I guess they would not enjoy as much and probably be sick of it. Being a person who dislikes wasting food, I will not think of throwing it away.

I thought of baking this bread pudding long ago when I browsed through my baking book. Most of the time I would buy bread from other bakeries for breakfast and I will not have any extra bread to bake. Since I have some bread and spare ingredients left, I decided to bake it. Then I realised I do not have coconut milk, so I headed to a NTUC FairPrice near my house to get one. It is a natural coconut cream packed with no preservatives. I used low fat milk since the coconut milk has fats.

Tired of western styled bread and butter pudding? Try out this asian way of using coconut milk! This is the recipe I used, it is very simple.


Makes one 15cm (6 inch) round pudding
Preparation time: 15 mins
Soaking time: 30mins
Cooking time: 40mins

Ingredients
softened butter (enough to grease the heatproof dish)
2 eggs
50g castor sugar
200ml coconut milk
150ml low fat milk
A few drops of vanilla extract
6 slices white bread/french loaf, cut into 3cm squares
50g raisins (or more based on preferences)
Extra sugar for sprinkling

1. Lightly brush the base and the sides of a shallow 15cm (6inch) heat proof dish with softened butter; set aside.
2. Preheat oven to 160°C.
3. In a medium-sized bowl, beat the eggs and sugar together and pour in the coconut and plain milk. Flavour with a few drops of vanilla extract.
4. Add the bread and raisins to the mixture and set aside for 20 to 30 minutes, stirring the bread occassionally to ensure even soaking. The bread should retain some mixture as it makes the pudding more moist.
5. Turn mixture out into the buttered container and spread out evenly.
6. Sprinkle some sugar on the top and bake for 30 to 40 minutes or until golden brown.
7. Cool before serving.

The aroma of the coconut filled the kitchen in the midst of baking. Mmmmm.. My children couldn’t wait to eat them though they never heard or tried this before. I was rather worried that they did not like it. When the pudding was baked, I gave them to my children to try. It turns out that they liked it a lot. My son ate three pieces in total, finishing the bread pudding quickly. Yummy!

Note: I baked this 2 times in total. I used fresh coconut milk in the second attempt. It tasted and smelt even better than those coconut milk sold in supermarkets. You should try it too!

Aceley’s 6th Birthday Party!

My nephew’s birthday finally arrived, I was so excited and stressed at the same time because my sister requested me to bake cake for him. We celebrated it in McDonalds. When my sister asked me to bake for her son’s birthday party, I gladly accepted and felt very honored.

To make sure the cake I present to him is good and decent, I practiced many times. You can see it from my previous entries. Thus, now I am able to bake this special cake for him on his special day!


I am very satisfied with it! 🙂

The cake is only 7 inch in diameter. I was afraid that one cake is not only to share among our relatives, friends and ourselves, I decided to make two cakes, one of them is this Strawberry Sponge Cake and the other is the famous Oreo Cheesecake.

Up till today, my biggest challenge is the whipping cream. Even though I had many attempts on whipping the cream, I just could not get desirable results somehow. I probably do not have the round loose base which it is used during whipping in order to cream it in shape.

To hide the uneven whipped cream, I covered it with chocolate shavings. I thought I was pretty creative, haha 🙂 And for the Oreo Cheesecake, I created a face using the Oreo cookies.

When I presented the cakes to my nephew, everyone was admiring it. Some asked me whether I own a bakery shop and I was surprised at their feedback. I was so delighted! It was worth my efforts after all.


Birthday boy with his cake. 🙂


A close up on the Strawberry Sponge Cake with unlit candles. I love the candles, they are so adorable!


Birthday boy with his cake with the candles lit up.


My sister, my brother-in-law and my cute nephew!

Strawberry and Oreo Cheesecake

Hello everyone! I used my daughter’s school camera that she borrowed for one of her modules. The quality is really good. But the most unfortunate thing is that the camera is only temporary. When she needs to return the camera, everything is back to square one again. We then have to use mobile phone camera. 😦

She took these photos for me. She can use this opportunity to improve her photography skills and for me, I can take this chance to admire my work! Haha.. So get ready for super good quality images, I’m so excited to present to my faithful readers! So enjoy it while we can!

My eldest daughter and son had been craving for my oreo cheesecake. So, as their mother, I made one to satisfy their craving. This time round I changed the design to make it more interesting. I wanted to make it more creative as well. I bought this heart-shaped pan some time back so I used it in my recent bakings.


Heart shaped pan 🙂


My masterpieces, haha..


Top view.


Yummmy!

My sister-in-law has been my loyal ‘fan’ so far. After visited my blog, she ordered an oreo cheesecake for her children. I tried to come up with a design and this was what I got.


It was simple, but sometimes simplicity is nice.

To appreciate her during Mothers’ Day, I decided to make this heart shaped strawberry cheese cake to thank her for her support. 🙂 However, she does not fancy cheese cake that much. I guess I’ll bake something else the next time!


The cards and the flowers were gifts from my daughters. I have gift from all of my children, but I didn’t put it here as it was rather big. It was really nice of them. 🙂


Same setting as the Oreo Cheesecake. Look how shiny the jam is!


There are jam goodness within the cheesecake as well.

My sister-in-law’s children love the cheesecake too! I was overjoyed with the responses I received from everyone. Thank you for supporting me thus far. By the way, do leave a comment or two once in while. So I can improve myself. Good or bad comments, just leave them on my food blog. Thank you!

Japanese Souffle Cheesecake

I remembered when I first eaten Japanese cheesecake from Ichiban Sushi Restaurant around 20 years ago. I fell in love with cheesecake since then. The cake was so cottony soft and fluffy yet not very cheesy. At that time, my department manager bought the cake for us during tea break, everyone was snatching for it. I managed to take a piece but I was sad that I couldn’t get another helping.

My inspiration for baking has blossomed since the day I started baking. I told myself I have to try to bake this kind of cheesecake to indulge myself. I found many recipes and so I decided to use this one. But I omitted orange zest.

This is my first attempt. Although the bottom of the cake is slightly denser than the top, it is as good as the cheesecake in Ichiban Sushi Restaurant. Thanks to the technology, I am able to find more recipes on the internet. I will try again next time.

My son and youngest daughter liked everything I baked but not for this Japanese cheesecake. They prefer cheesecakes with flavours like my previous few cheesecakes that I made. Oreo cheesecake, blueberry cheesecake.. These cheesecakes are the non-bake type, which they like. Since they both of them do not like this cheesecake, I ate a lot of it. It was so irresistible that I almost took half of the cake right after taking out from the oven. The remaining ones I put in the refrigerator. It tastes as good when it is chilled too.

Scramble Egg Cheese Ham Sandwich

When my eldest daughter invited me to her church picnic gathering at the East Coast, I was thinking what food should I prepare for the picnic. While searching for some old utensils, I found this sandwich maker that I bought it a decade ago.


Though it is already 10 over years ago, it still looks as good as new.

It was actually still sealed up and unopened. After testing the maker and ensure that it is still functioning well, I decided to make scrambled eggs cheese ham sandwich.

I used this recipe to make my scrambled eggs but I reduced the butter and used low fat milk. I added a minimal amount of salt as well. So it will be healthier.

After making the scrambled eggs, I put them with ham and cheese in between the bread. Toasted it for 2-3 mins and wow! I was totally amazed at the result of the sandwich after being toasted in the sandwich maker.


Those dark brown stuff are actually cheese. It taste exceptionally good!


The toasted bread is so crispy! Just thinking of it now makes me salivate.


You can catch a glimpse of the ham and cheese in this photo. Sadly, I forgotten to take one photo with sandwich open.

These sandwiches are so yummy, my children loved it. They love eggs, ham and cheese a lot. So this is like their dream breakfast. However, eating it too often is not very healthy and not so economical as well. Thus, when I have the time, I’ll certainly make some my children to eat!

Blueberry Cake

My nephew’s birthday is around the corner but I have not mastered making the whipping cream. Since I have some leftover blueberry toppings that I used for my blueberry cheesecake, I decided to change the strawberry shortcake to this blueberry one.

The recipe for the shortcake is still the same, the only thing that is different is the topping and the filling. I took a few photos, they are not really of good quality but still rather decent! I am very satisfied and happy with the outcome and it tastes good as well!


I still need a lot of improvement of the whipping cream 🙂


The filling and the layers of the cake. Yummy!


Ideal for afternoon tea 🙂

I know that I have been using a lot of blueberries in my baked foods, but they just taste so good! I hope you can give me some comments, so I can improve on it as well 🙂 So that’s all for now!