Join me on my quest of making homemade treats with less sugar!
This is another recipe for my white chocolate mousse. I always think that the one I have been using (as found in Green Tea and White Chocolate Mousse with Red Bean and Halloween Triple Chocolate Mousse Cake) is a bit on the sweet side. With this revised recipe, I have reduced the amount of white... Continue Reading →
This no-bake cheesecake can be prepared quickly and easily if you own a food processor. I use it to crumble up my biscuits. Then I use it again to prepare my mango-cream cheese mixture (of course rinsing is needed in between). If you don't have one, simply use a hand mixer and follow the traditional... Continue Reading →
The only person in my family who hates durian is on vacation now. It is the best opportunity to grab home a durian =) I made this durian chiffon cake with reference to my chocolate banana chiffon cake recipe. It is a smaller cake (6 inch) this time, and I’ve further reduced the liquid portion... Continue Reading →
This no-bake strawberry cheesecake is super fast and easy to prepare. Part of the cheesecake batter is made in a blender with cold ingredients that are taken straight out of the fridge. It takes me only one minute to blend everything into a smooth batter. Then gelatin mixture is stirred in, followed by the whipping... Continue Reading →
I am too used to eating chiffon cakes so sponge cakes, which are drier in texture, are not my cup of tea. However, with the introduction of the Tang Mian method, my sponge cakes are so fluffy and moist now! Like what I’ve mentioned in my Pandan chiffon cake blog post, gelatinized flour is able... Continue Reading →
This post is all about a chiffon cake that is cottony soft, moist and fluffy. The secret weapon is Tang Mian/cooked dough. As its name suggests, tang mian (literary “scald dough”) is a dough that is scalded with hot liquid. Similar to the water roux or Tang Zhong method used in bread making, when mixed... Continue Reading →
Whenever I have my tiramisu dessert, my younger son would keep begging for his share. Although my tiramisu is eggless, how could I feed him with something that is alcoholic and contains coffee? Feeling guilty, I turned this Italian dessert (with reference to my eggless tiramisu) into a kid-friendly dessert that my kids and my... Continue Reading →
This is a tiramisu cake made without raw eggs! No need to worry about eating raw eggs and getting sick anymore! Tiramisu is usually made with Marsala wine. I replace it with Kahlúa, a coffee-flavored liqueur which is easier to find. To prevent the filling from oozing out of the cake during slicing, I have... Continue Reading →
My elder daughter loves to eat her toasts with Nutella and banana slices. Nutella, though delicious, contains too much sugar. I’ve decided to make her something that is less sweet and this is it! I tried playing with my vanilla chiffon cake recipe by adding mashed banana and cocoa powder to it. Since ripe banana... Continue Reading →
Mango is my hubby’s favorite fruit. His birthday cakes have almost always been mango cakes ever since I started my baking journey. His cake this year consisted of three layers of coconut chiffon cake with a chocolate crunch layer and fresh mango cubes sandwiched in between them. The outside was wrapped with thinly sliced mangoes.... Continue Reading →
EC Bakes 小意思 