bakes!

nocturnal kitchen adventures

[gabbyums]

hokkaido milk bread (tangzhong method)

from emmymade which is adapted from https://www.kingarthurbaking.com/recipes/japanese-milk-bread-rolls-recipe

total time: 3h 15min

Preparation: 15min

1st Proof: 1-1.5h

2nd Proof: 50min

if stalling time, can refrigerate here and then let proof again for 40-50min

Bake: 25-32min

Rest before removing from pan: 10min

ingredients

3 tbsp water 

3 tbsp milk +  ½ cup (113g) milk

2 tbsp bread flour

1 large egg

2.5 cup (298g) bread flour

¼ cup (50g) sugar

1 tsp salt

1 tbsp instant yeast

¼ cup (57g) melted butter

directions

tangzhong

3 tbsp water (to make earl grey bread, soak teabags in here 10min first)

3 tbsp milk

2 tbsp bread flour

whisk together in a small saucepan.

heat on medium low heat till it becomes a thick paste where you can you see whisk marks on the bottom.

add ½ cup (113g) milk to cool tangzhong down to room temperature.

add 1 large egg* mix together?

(separately)

2.5 cup (298g) bread flour

¼ cup (50g) sugar

1 tsp salt

1 tbsp instant yeast

stir, then add tangzhong mixture + 1/4 cup melted butter

with bread attachment, mix for about 8min till dough no longer sticks to sides

give a few kneads and form into ball

put a few drops of oil in the bowl, then wipe it with the dough ball. let rest for 1-1.5h with damp cloth over it.

it should double in size, but use poke test (if it doesn’t spring back it has proofed enough)

portion into 4. roll each small dough into sphere using table and cupped hands.

one by one, flatten and roll out into a long vertical rectangle and fold inward into thirds.

rotate 90 degrees, and roll it out into a long vertical rectangle again before rolling it up towards the top and pinching it closed.

place gently in covered buttered pan (seam down) and let rise for 40-50min

brush with 1 egg+ 1 tbsp water 

preheat oven at 175°C for 25-32min. if bread is browning too fast, cover it halfway.

[gabbyums]

fu chuk yi mai tong sui (dk if i'm spelling this correctly since i am not, in fact, cantonese)

ingredients

100g deshelled ginko nuts (aka Ginnan (銀杏) in Japan; Bai Guo (白果) in China)

50g beancurd skins

8 cups of water

180g rock sugar

50g barley

2-3 pandan leaves

pre-prep

raw/ unprocessed ginko nuts

Note: check if spoiled - soft/slimy texture, appearance of mold / discoloured brown / shrivelled

so it seems like every one preps the ginko nuts differently???

Heat a pan of water till boiling. Add washed ginko nuts in. Stir to mix, allow to boil for 5min. This makes the flesh of the ginko nuts firmer.

Drain with a strainer and remove from the pan. Leave aside to cool.

Use a nutcracker to remove the shells.

Bring a pan of water to a boil, add the deshelled ginko nuts and blanch for 5min. Drain and add to a bowl of cold water.

Remove thin brown membrane of ginko with your fingers

Use a toothpick to remove the bitter core of the gingko nuts. Insert the toothpick from the pointier end of the gingko nut! Alternatively: you could slice it in half then remove the core.

Store in airtight container. (Can be kept up to 1 month in the freezer)

barley

soak the barley for one hour in cold tap water prior to cooking.

pandan leaves

knot it

beancurd skins

soak 5min (softens it by rehydrating, and removes oil layer)

ensure it's the type for dessert as it breaks down more easily!

main steps

Add beancurd skins to 8 cups water and boil for x min on high heat.

Once beancurd skins are broken into small pieces, add the washed barley in.

Add pandan leaves in for fragrance.

Simmer for 35-40min on low heat with the lid slightly open (to avoid spilling over)

After 35min, add in gingko nuts (and white fungus if you like). Simmer for another 20-25min

Add in rock sugar (to taste); should dissolve in 5min

Add in 1-2 eggs while stirring over hear.

[gabbyums]

tofu cheesecake

inspired by the one from Sun with Moon that comes in a birdcage, but recipe adapted from here: https://tottstore.com/recipes/tofu-cheesecake/

Original recipe meant for a 6-inch springform pan, but by agaration i think it would work for 2 4-inch pans. so if i wanted to use a whole tofu box... i'd x2 the recipe.

Ingredients

Base

120g digestive biscuits

70g melted butter

Filling

150g silken tofu

125g cream cheese

80g greek yogurt

25g melted butter

50g icing sugar

30g milk

1 1/2 tsp gelatine powder

20g hot water

Instructions

Base

Stir ingredients together in a bowl.

Press the mixture into the base of a lined springform pan, and level it with the back of a spoon.

Refrigerate for at least 10min to set.

Filling

Pulse the rest of the ingredients (except gelatine powder and hot water) in a food processor till smooth.

In a small bowl, sprinkle 20g of gelatine powder to 20g cold water and let it absorb the water (bloom) for 5-10min. DO NOT DUMP IT ALL IN AT ONCE!! After that, heat it up (either in a water bath or in 10s increments in the microwave and stir till dissolved.

Leave the prepared gelatine mixture to cool to room temp before adding it to the pulsed mixture. Blend to incorporate thoroughly.

Sieve the filling mixture and pour over the base.

Refrigerate at least 4h to set.

[gabbyums]

Sourdough discard waffles

Finally found a sourdough waffles recipe I'm happy with!!! AND it's a discard recipe to boot!!

My only gripe is that the recipe had all the measurements in US setting only (who in their right mind would measure 1 cup of sourdough?!) but i guesstimated stuff and moved along. Here's my modified version (in sensible measurements):

Ingredients

Dry

120g AP flour

1/2 tsp baking soda

1/2 tsp salt

1 tbsp sugar (originally 2 tbsp)

Wet

sourdough starter (i used 40g discard + 90g water + 90g AP flour = 220g)

3/4 cup milk (low fat is fine too)

30g melted butter (keep some extra for buttering the pan)

2 large eggs

2 tsp vanilla extract

Instructions

Mix all the dry ingredients together.

Mix sourdough starter + milk + butter, then add in the eggs + vanilla extract.

Add the wet into the dry and mix. (Don't overmix!! Lumps are ok 🙂)

Heat up the waffle iron and grease it with a brush (mine is ready for loading once the green light turns on)

Load the batter and spread it evenly w the back of your small ladle.

Wait till the whole thing turns brown and crispy (it takes longer than i think it will, maybe like 5min or something but i didn't manage to time it exactly)

It seems like you do need to close it tight and kiap it but it starts to squeal quite loudly which makes me panic that it's gonna explode from the built up pressure so i think my plan now is to kiap for a while and open it when it starts to squeal hahaha

[gabbyums]

sourdough discard banana bread

ingredients

butter for coating pan

375g overripe bananas

225g (1 1/4cups) brown sugar

1 1/2 tsp pure vanilla extract

2 large eggs

100g active starter

250g (2 cups) AP flour

1 1/2 tsp baking soda

1/4 tsp fine sea salt

125ml (1/2 cup) neutral flavoured oil

60ml (1/4 cup) milk

directions

Cream: bananas, sugar, vanilla

Add eggs (one by one)

Add sourdough starter

Sift separately: flour, baking soda, salt

Add in batches to banana mixture

Add (don't overmix!): milk, oil

Butter pan(s) and load batter

Bake @ 180deg for 50min (single-pan)

Cool for 20min in pan, then transfer to wire pan to cool completely

Post-munch edit: SDBB 1.0 had a nicer texture, likely cos of the cake flour addition. unfortunately i didn’t take note how much i added... maybe can try 1:1 ratio next time!

[gabbyums]

brown butter brownies!

from https://handletheheat.com/brown-butter-brownies/

prep time: 20min

cook time: 30min

ingredients

1 1/2 sticks (170 grams) unsalted butter

4 ounces (113 grams) semisweet chocolate, chopped

1/2 cup (100 grams) granulated sugar

1/2 cup (100 grams) light brown sugar

3 large eggs

1 tsp vanilla extract

1/2 cup (64 grams) all-purpose flour

1/2 cup (43 grams) unsweetened cocoa powder, preferably Dutch Process

1/2 tsp instant espresso powder, optional

1/2 tsp fine salt

1 cup (170 grams) semisweet chocolate chips

directions

Preheat oven to 176°C. Line a metal 8-inch square pan with parchment paper.

In a small saucepan set over medium low heat, melt the butter. Swirling the pan occasionally, continue to cook the butter, increasing the heat to medium. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl, scraping the brown bits into the bowl.

Immediately add in the chopped chocolate and stir until melted.

In the bowl of an electric mixer fitted with the whisk attachment, combine the granulated sugar, brown sugar, eggs, and vanilla. Beat mixture on high speed until completely thickened and fluffy in texture and lightened in color, about 8 minutes. On low speed, gradually pour in the warm brown butter chocolate mixture.

Use a rubber spatula to stir in flour, cocoa powder, espresso powder, and salt until just combined. Stir in the chocolate chips.Pour into prepared pan and smooth out with a spatula. Bake in the preheated oven for 22 to 25 minutes, or until set but not overbaked. Let cool in pan completely before slicing and serving.

Brownies can be stored at room temperature for up to 2 days.

[gabbyums]

japanese-style hojicha basque burnt cheesecake

adapted from https://www.justonecookbook.com/matcha-basque-cheesecake/ with my own tweaks

for our 8.5inch pan (it's a weird size, i know)

ingredients

678g cream cheese (3 blocks; room temp)

200g sugar

6 eggs (room temp)

3 egg yolks (room temp)

sea salt

600ml heavy whipping cream (2 bottles bulla thickened cream; room temp)

33g cake flour

18g cornstarch (i eyeballed it...)

18g sifted hojicha (1 tbsp = ~9g)

directions

Preheat oven to 230deg

Line the pan with 2 layers of parchment paper that intersect in the middle but are perpendicular to each other. Place the removable base on top of the paper to make the creases you need. Mess is ok, but leave at least 2 inches (5 cm) of overhang around all edges! Best if the cake pan is at least 3" tall as well.

Squish the room temp cream cheese with a rubber spatula to make it soft.

Add sugar. Combine cream cheese with sugar by rubbing the mixture with the spatula against the bowl. The cream cheese will become fluffy and smooth as the sugar granules disappear. Scrape both bowl and spatula often to ensure that nothing sticks to them and that there are no lumps.

Whisk the egg and yolks together in a separate bowl. Slowly and gradually add the beaten egg 2-3 separate times. Don’t add more egg until the batter is smooth and no lumps, blending COMPLETELY and THOROUGHLY.

Frequently scrape off the batter from the bowl and spatula and make sure there are no lumps in the batter.

Add the rest of the eggs and blend well.

Preheat the oven for at least 30 minutes. Also bring the cream cheese, eggs, and heavy cream to room temp. Sift the hojicha a little bit at a time as you stir and blend together. Take your time to remove all the lumps. Then sift more and continue as you finish sifting and blending in all the hojicha.

Mix all together and if it’s too thick, add more batter. Blend again until smooth (no lumps). I added another scoop of batter. Combine and blend the two batters very well until it has a smooth consistency.

Sift the cake flour and cornstarch into the batter as you stir and blend together. Then sift more and continue as you finish sifting and blending in all the flour. Again, take your time to do this and remove lumps asap.

Gradually add heavy cream while you stir. Mix until it’s all combined. Add salt and blend together.

Pour the cake batter into the prepared pan in one go (avoid stop-and-go) so the air pockets don’t go in.

Tap the cake pan on the countertop a few times. With a bamboo skewer or toothpick, pop the air bubbles if there are any, and then run the batter with it to remove any bubbles.

Bake for 25min, then add 10min at 260deg to burn the top LOL

Take out the cake when the surface is dark, burnt color. The cake should wobble when you gently shake the pan.

Let the cheesecake cool in the pan on a wire rack until it reaches room temperature (about 2-3 hours). Don’t put it on the countertop directly and make sure the air can go through under the cake pan. You can place it on top of the stovetop, if it's is not in use.

Eat as is, or chill and enjoy! (if refrigerated, let stand at room temperature for at least 30 minutes or up to 2 hours before serving.)

Cake keeps for up to 3 days in the fridge.

[gabbyums]

triple layer matcha & hojicha burnt basque cheesecake

adapted from https://www.siftandsimmer.com/mini-triple-layer-matcha-hojicha-burnt-basque-cheesecake/

we have a 9-inch pan so need to x5 the ingredients?? apparently, a smaller, taller cake will produce better results though.

20min prep time + 30min cook time = 50min total

ingredients

200g cream cheese (room temp)

50g granulated sugar

1 large egg, lightly beaten (room temp)

pinch of sea salt

1 tsp vanilla extract

120ml heavy whipping cream (room temp; >36% fat)

12g all-purpose flour

1 tbsp hojicha powder

1 tbsp matcha powder

directions

preheat oven to 200degC

Line cake pan with parchment paper, ensuring it overahangs about 2" from the pan (creasing the parchment paper is ok!)

in a bowl, whip together the cream cheese and sugar until light and fluffy. scrape the sides of the bowl with a spatula.

add in the beaten egg, salt, and vanilla extract.

pour in the heavy cream.

scrape the sides of the mixing bowl with a spatula and continue to whip until smooth and incorporated.

sift in the flour over the top of the batter and mis with a spatula until the batter is smooth

divide the batter into half. sift match powder over top oft he batter. mix until all the matcha is incorporated.

to make 3 layers, divide plain portion into another half & sift hojica powder over the top of that portion, mix into the batter, and leave the remainder plain. (dividing into 3 equal parts is also ok but depends on desired outcome)

transfer each bowl of batter into the prepared pan, in the desired order.

bake for 30-40min at 200degC, then turn to broil 260degC for 3-5min until the top is browned. WATCH CAREFULLY TO NOT LET IT BURN!

remove from oven while cake is still slightly jiggly in the centre. let cool (it'll deflate, don't panic!)

cut into slices and serve at room temperature OR serve chilled

hacks

eliminate lumps asap because it gets harder

ensure parchment paper is lined about 2" taller than pan

keeping dairy and egg at room temp helps them combine more cohesively

broiling is for burning the top of the cheesecake~

remove the cheesecake while the centre is slightly jiggle -- it will firm up later!

can replace hojicha/matcha with cocoa if desired

[gabbyums]

good pancakes!

adapted from https://cafedelites.com/best-fluffy-pancakes/

ingredients

2 cups (290g) all purpose flour

1/4 cup (60g) granulated sugar or sweetener

4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 3/4 cups (440ml) milk

1/4 cup (60g) butter

2 tsp pure vanilla extract

1 large egg

directions

DRY: Combine the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. 

WET: Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg. Whisk the wet ingredients together first before slowly folding them into the dry ingredients. 

Continue mixing together until smooth (it’s ok if it’s a little lumpy!).

Set the batter aside and allow to rest while heating up your pan or griddle.

Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. 

Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup. Note: The batter will be thick and creamy in consistency. If you find the batter too thick to ladle out smoothly, fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).

When the underside is golden and bubbles begin to appear on the surface, slide spatula under the whole pancake and flip it! Cook until golden. Repeat with remaining batter. Note: if pancake is browning too quickly before other side is cooked, lower the fire.

Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

pancake hacks: 

for perfect, evenly sized pancakes: use a 1/4 cup measuring cup or small ladle to pour your batter. Start pouring from the middle, then continue pouring slowly in a circular motion so that the batter spreads into perfect round shapes.

[gabbyums]

soft & crispy focaccia

by claire saffitz!!

Time taken: 2h30min + 1h 40min = 4h 10min

Special Equipment:

Instant-read thermometer

Stand mixer

Scale

Standard half-sheet pan (18x13 inches)

Ingredients:

1 (1/4 oz / 7g) envelope active dry yeast

6 cups bread flour (24oz / 780g)

2 tablespoons Diamond Crystal kosher salt (0.6oz / 17g)

1/2 cup extra-virgin olive oil (5oz / 110g), plus 1/4 cup for topping plain focaccia and more for oiling hands

Optional toppings

Flaky salt, for sprinkling the top

Instructions

proof yeast: whisk to dissolve yeast in 1/2 cup warm water (~37deg). let sit 5min, check that it's swelling but not active bubbling

add 2.5 cup room temp water. 6 cups flour. salt.

use mixer to incorporate flour at low speed

mix on medium-high for 5min (till dough is smooth, wrapped around hook)

cover and let dough rest 10min w wet cloth

mix on med-high 10-15min till dough starts to pull away from sides. till dough is extremely smooth and elastic.

first rise: 1/4 cup olive oil to coat sides of bowl then dump dough in. scrape dough off sides and coat completely with oil using finger. let rise till size has doubled (maybe 1-1.5h)

poke test: leaves slight indentation

1/4 cup olive oil in pan

hands under dough, lift, wiggle. turn 90deg and repeat. do this 4 times. you should see gases and bubbles underneath

stretch dough as much as possible to fill sheet pan. let rest once bread starts to spring back. pop any big bubbles

coat cling wrap w remaining oil in bowl and cover pan for 10-15min for gluten to relax.

toppings! slice garlic and rosemary + 1/4 cup olive oil + red pepper flakes

second rise: finish stretching the dough into all the corners. let rise 40-55min (overnight is even better) till dough is flush w top of pan.

dimpling dough: dip fingers in pools of oil in pan. poke all the way to bottom of the pan with fingertips.

drizzle prepared toppings all over the top, drizzle flaky salt

preheat to 230deg C, bake on lower rack for 20-25min, then upper rack for 5-10 more min!

let cool for 10min. then loosen the bread with a spatula!

[gabbyums]

subway double chocolate chip cookies

from a video by Montvale Bakes which is apparently based off the recipe that Subway officially released.

ingredients

125g salted butter, softened (if using unsalted, add 1/2 tsp salt)

100g light brown sugar

75g granulated sugar

1 tsp vanilla extract

1 medium egg

150g plain flour,

sifted 40g cocoa powder,

sifted 1⁄2 tsp baking soda

100g white chocolate, roughly chopped

200g milk chocolate, roughly chopped

directions

add butter + granulated sugar; mix with rubber spatula until pale and smooth

add brown sugar; mix until incorporated

add vanilla extract, room temp egg; mix some more

sift flour + cocoa powder + baking soda into wet mixture; fold but don't overwork the mixture

add white chocolate chunks + milk chocolate chunks

scoop into greased baking tray, leave a LOOOT of space in between

bake at 170C for 12min

allow to cool 10min on wire rack before serving

[gabbyums]

chocolate chip cookies (nytimes)

this cookie is chewy and kind of soft, although crunchy around the edges. don’t overbake it, otherwise it’ll be too hard.

ingredients

2 cups minus 2 tbsp (8.5 ounce / 138 g) cake flour

1 2/3 cups bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp coarse salt

1 1/4 cups unsalted butter

1 1/4 cups light brown sugar

1 cup plus 2 tbsp (8 ounces) sugar

2 large eggs

2 tsp vanilla extract

1 1/4 pounds chocolate discs/ chocolate chips (>60%)

Sea salt

directions

DRY STUFF: Sift flours, baking soda, baking powder, salt into a bowl. Set aside.

In a mixer w paddle attachment, cream butter and sugars together until very light, abt 5min.

Add eggs (one at a time) mixing well after each addition.

Stir in vanilla.

Reduce speed to low, add dry ingredients and mix until just combined (5-10 seconds)

CHUNKY TIME: Drop chocolate pieces in and fold. Don't break them!!

REFRIGERATE 24-36hours (72h max) with plastic wrap pressed into dough

BAKE: preheat to 177deg. Scoop 6 golf-ball sized doughballs onto a lined baking sheet, sprinkle with some salt before baking 18-20min till golden brown.

COOL: on a wire rack.

[gabbyums]

blueberry muffin bread

adapted from https://sallysbakingaddiction.com/blueberry-muffin-bread/

ingredients

Dry

2 cups (250g) all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Wet

1/2 cup (115g) butter

1/2 cup (100g) brown sugar [reduced sugar, also bc banana]

2 large eggs

1/2 cup bananas [subbed for sour cream]

1 1/2 tsp vanilla extract

1/3 cup (80ml) full cream milk

250g blueberries [or you agak-agak yourself la huh]

Cinammon Crumble

1/4 cup all-purpose flour

2 tbsp brown sugar

1/4 tsp ground cinnamon

2 tbsp (~28g) butter

directions

DRY STUFF: Whisk together the flour, baking soda, baking powder, salt

CREAMING: In another bowl, beat the butter and sugar on high speed until smooth & creamy (about 2 min)

Add in the eggs one at a time, then the bananas, then the vanilla extract on medium speed until combined

COMBINE: Add in the dry stuff and milk, beat on low speed until no more flour pockets remain.

CHUNKY TIME: Dump in the blueberries, give it a few folds

Line your loaf pan and load the batter in

Preheat oven to 177°C. While waiting, make the streusel!! Melt 2 tbsp (~28g) butter and mix it into a combination of 1/4 cup (31g) all-purpose flour, 2 tbsp brown sugar, and 1/4 tsp ground cinnamon using a fork.

Sprinkle the crumbly mixture over the loaf before loading it into the oven :)

Bake for 60-65min. At the 30min mark, loosely cover the bread with aluminum foil to help prevent the top and sides from getting too brown. 

Toothpick test should produce clean toothpick! After which, remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

Storage: 2 days at room temperature, up to a week in the refrigerator

[gabbyums]

gyudon (牛丼)

from just one cookbook

ingredients

1 onion

2 green onions/scallions

¾ lb thinly sliced beef (chuck or rib eye) (12 oz or 340 g)

1 Tbsp neutral-flavored oil (vegetable, canola, etc)

3 large eggs (beaten, optional)

2 tsp sugar

2 Tbsp sake

2 Tbsp mirin

1 Tbsp soy sauce

3 cups cooked Japanese short-grain rice

pickled red ginger (beni shoga or kizami beni shoga) (to garnish)

directions

Gather all the ingredients.

Slice the onions, cut the green onion into thin slices (save for garnish), and cut the meat into small pieces.

Heat the oil in a large frying pan over medium high heat and cook the onions until tender.

Add the meat and sugar and cook until no longer pink.

Add sake, mirin, and soy sauce.

Reduce the heat and simmer for 2-3 minutes.

If you like to add the egg, slowly and evenly drizzle the beaten egg over the beef. Cook covered until the egg is done. Add the green onion right before removing from the heat.

Place the beef and egg on top of steamed rice, pour the desired amount of cooking sauce, and top with green onion and pickled red ginger.

[gabbyums]

brown sugar pearls

(if making cold milk tea, you might want to start steeping your tea before producing the pearls, so that the tea has time to cool down to room temperature nicely☺) p.s. would be good to make your tea super gao and bitter because the pearls will sweeten it up!

ingredients

150g brown sugar (50g set aside)

100g tapioca flour

water

directions

In a pan, bring 70ml (10 tbsp) of water to a slight boil and dissolve 50g of brown sugar in it.

Add in 1 tbsp tapioca flour, heat on low heat

Remove pan from heat, dump the rest of the tapioca flour in

Mix well using a spatula till you get a nice collective dough lump

Knead dat ugly dough lump on a floured surface till you get a nice smooth playdough-ish lump

Take a small section of the dough and roll it into a thin snake. Cover the rest of the dough lump in cling wrap and refrigerate it to prevent it from drying out. (if it does end up drying out, wet your hands and reknead the doughball. it won’t be as good as it originally was, but it kinda works as a quick fix)

Slice the snake into small sections, roll them into balls (aim for mini balls, cos the pearls will expand while being boiled later, and also higher chance of getting raw centers post-boiling)

Drop the pearls into a container or bowl with tapioca flour in it (the flour coats the dough balls and prevents them from sticking together)

Repeat pinch-snake-slice-ball until you finish all the dough

Decide how much pearls you want to drink today, and stick the rest of the mini doughballs in the fridge! (keeps for up to 3 days raw)

Boil 1/4 pot of water, drop the pearls in and keep stirring for exactly 15min.

Prepare a bowl of icy water to plop the pearls in right at the 15min mark (this makes the pearls bouncy and qq)

In a clean pot, boil 350ml of water and mix in 100g sugar till dissolved. (vary sugar proportions depending on how much you need)

Reduce to low heat and drop in the pearls which were chilling in the bowl earlier. (mixture should not be bubbling violently, just a quiet subtle blub blub)

Continue heating till the mixture reduces to a gooey, honey-like texture, gently stirring the pearls occasionally. If you can imagine coating your cup with it, it’s done! (no need to constantly be stirring the pearls, just enough to make sure the mixture doesn’t burn or clump together)

[gabbyums]

brownies

from Cookie and Kate

ingredients

10 tbsp (141.75g) unsalted butter, cut into 1/2-inch slices

1 1/4 cups (49.5g) cane sugar

3/4 cup (75g) natural unsweetened cocoa powder

1/2 teaspoon fine sea salt

1/4 teaspoon baking powder

1/2 teaspoon espresso powder or very finely ground coffee (optional)

2 cold large eggs

1 1/2 teaspoons vanilla extract

2/3 cup (80g) white whole wheat flour or flour of choice

2 ounces dark or semi-sweet chocolate, roughly chopped, or 1/3 cup chocolate chips

directions

Preheat the oven to 160°C with a rack in the lower third of the oven. Line an 8-inch square baking pan with two criss-crossed pieces of parchment paper, making sure that the paper is long enough to go up the sides a couple of inches. Grease the parchment paper.

Brown the butter: Melt the butter in a medium-sized saucepan over medium heat. Continue to cook the butter, while whisking constantly, until it’s a pale golden brown and the particles suspended in it are reddish brown. This usually takes me about 10 minutes.

Remove the pan from heat and stir in the sugar. Then add the cocoa powder, sea salt, baking powder and espresso powder. Stir until the ingredients are thoroughly incorporated. Let the mixture cool for 5 minutes.

Add the eggs one at a time, beating vigorously with a wooden spoon or silicone spatula after each one. When the mixture looks thick, shiny and well blended, add the vanilla extract and the flour. Stir until you no longer see streaks of flour. Then beat vigorously (put those arm muscles to work!) for 50 strokes with the wooden spoon or spatula.

At this point, the mixture should be no more than slightly warm (if not, let it cool for a few more minutes). Fold in the chocolate chunks or chips.

Spread the batter in the lined pan, then use a knife to make light swirls in the top of the batter. Bake on the lower rack for about 25 minutes, until a toothpick inserted in the center comes out mostly clean. Cool the brownies in the pan on a baking rack.

Once the brownies are completely cool, lift the edges of the parchment paper and transfer the brownies to a cutting board. Use a sharp chef’s knife to cut the brownies into 16 or 25 squares.

[gabbyums]

strawberry jelly hearts

(This recipe yields about 18 slices of cake based on a 14" by 9" dish)

Ingredients

Base

300g digestive biscuits

120g unsalted butter

Middle

500g cream cheese (room temperature)

135g castor sugar

295ml water

1.5 tbsp gelatin

1 tbsp vanilla bean paste

Jelly

8 - 10 strawberries

150g Jello-O (Strawberry flavour)

350ml hot water

350ml cold water

Directions

Melt butter (stove or microwave both work)

Smash biscuits

Add butter to biscuits, mix well

Spread mixture evenly onto base of dish, compact with back of spoon

Put in freezer

Halve strawberries, cutting out triangle at the top (like a heart)

Dissolve the gelatin by boiling on low heat or using microwave oven, leave to cool to room temperature.

Add castor sugar to cream cheese

Cream the cream cheese and sugar till creamy and smooth

Add 1/3 of cooled gelatin mixture, mix well on low speed

Add in remaining gelatin mixture and vanilla bean paste

Mix well on low speed till well combined. Alternatively, use your spatula to do the mixing... This prevents too many bubbles from forming in the mixture. 

Remove base from freezer and pour in mixture. Freeze in freezer for about 8 minutes, no more than that

Remove from freezer and gently place the strawberries into the mixture. It should be 1/2 submerged

Allow cheesecake to set in freezer for 40 minutes

Dissolve jello in hot water

Add in cold water, let it cool completely

Remove cheesecake from freezer, gently spoon the jello onto the cheesecake with a ladle.

Return cheesecake to freezer for another 20-30 minutes or till cheesecake and jello has set.

Slice and serve!