Cotton Soft Japanese Cheesecake Trial #1

This recipe is from Diana’s Desserts, which is very popular over internet. Many recipe bloggers use or adapt from this recipe and said that the cheesecake is really light and soft. Long ago, I tried this recipe and it turned out to be a disaster– the top half of the cheesecake had a fine cake crumb but the bottom half was wet and dense like bread pudding. I was discouraged… until recently I saw people posting beautiful Japanese cheesecake photos on their blog, and I decided to give it a try.

Here is the verdict–

The Look:

• As you can tell from the picture, the cheesecake was still quite tall and handsome (I believe it’s because of the large amount of eggs used) even after cooling and shrinking.
• I personally would like the cake browned a bit more to a beautiful golden brown with smooth top crust, not the wrinkly crust after cooling!–> maybe increase oven temperature to 350°F during last 10 minutes of baking?
• After cooling, the cake surface sticks upon contact with cling wrap, finger… turning the cake quite ugly with patches missing everywhere. Why?? Could it be oven temperature too low/ too much steam/ not baked through??

The Taste:

• I used low fat cream cheese so the cake didn’t have much of cream cheese taste to it.
• Very very light lemon flavor too–> will increase amount of lemon juice and add grated lemon zest next time.

The Texture:

• This time the cheesecake has the fine cake crumb texture. It’s moist but not wet like bread pudding. It’s very similar to my souffle cheesecake.

Cotton Soft Japanese Cheesecake Trial #1

Cotton Soft Japanese Cheesecake Trial #1– recipe adapted from Diana’s Desserts (makes one 8-inch round cake)

Ingredients:

2/3 cups (140g) fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
4 tbsp (50g) butter
1 block/8 oz (250g) cream cheese
100 ml fresh milk
2 tbsp lemon juice
1/2 cup (60g) cake flour
1 1/2 tbsp (20g) cornstarch
1/4 tsp salt

Method:

1. Preheat oven to 325°F. Boil a pot of water. Prepare a shallow pan (I used my meat roasting pan). Grease and line the bottom and sides of a 8-inch round cake pan with parchment paper, leaving 2 inches above the rim.
2. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Sift in the flour and the cornstarch, mix well. Add egg yolks, lemon juice and mix well again.
3. Whip egg whites with cream of tartar until foamy. Add in the sugar and whip until soft peaks form (curly tip on the whisk when lifted upside down).
4. Gently fold in whipped egg whites to the yolk mixture in 3-4 batches, until well blended.  Pour into the cake pan. Tap on the surface once.
5. Put the shallow pan/roasting pan at the lowest rack. Pour in boiling water carefully. Then carefully place the cake pan inside the water pan.
6. Reduce temperature to 300°F. Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown.
7. After baking, turn off oven and continue let the cake sit in the oven for 30 minutes with oven door ajar open. Remove from cake pan and continue cooling on a rack. Chill completely before serving.

Regina’s Note:

• Baking method: Water bath vs. steam bake–> I wonder if steam bake method will make the cake more dry and produce fine care crumb rather than wet pudding-like texture.
• Cooling in the oven: Maybe removing water pan and take away extra steam will make the cake surface less sticky?
• Oven Temperature: I used 300°F but original recipe uses 325°F. Could this make my cake look pale browned and sticky because not baked through?
• Cream cheese: Should use full fat original version for a full flavor.
• Lemon juice: Should increase to 2 tbsp next time for more lemon flavor, add lemon zest too.

Shredded Daikon Stripped Pastry (Auntie Wang’s Recipe) 蘿蔔絲酥餅 #2

My neighbor Auntie Wang gave me this recipe, and it turns out to be my favorite recipe for oil dough/water dough pastry because the dough is very soft and so easy to work with. I don’t know about you, but I always have problem rolling up the dough (after oil dough was wrapped in water dough), and also hates it when I put in fillings and try to pinch to seal tight– many times the dough just keep shrinking back, and the edges keep opening up… argh!! frustrations!!

With this recipe, I NEVER have the dough problem. Because the water dough was so soft, it was so easy to work on on every step– wrapping oil dough, rolling, sealing the edges tight. It really helps making this long pastry process a lot less painful, especially if you are making 2-3 dozens pastries at one time. Another I like about this recipe: it uses cooking oil which is much healthier than shortening or lard.

Auntie Wang’s Pastry Recipe (makes 24 pieces)

Ingredients:

for oil dough:
2 1/2 cup cake flour
about 2/3 cup oil

for water dough:
3 cup all purpose flour
3 tbsp sugar
pinch of salt– optional
3/4 cup water
3/4 cup oil

Method:

1. Prepare oil dough: Mix cake flour and oil in a bowl to form a dough (do not knead), until the dough doesn’t stick to the bowl. Wrap it up with a plastic wrap and set aside. Use the same to prepare water dough.
2. Prepare water dough: Mix water and oil to blend well. Combine flour, sugar and salt in the bowl. Gradually pour in water/oil mixture to the flour. Use fingers to combine to form a dough, until the dough doesn’t stick to the bowl. The dough will be very soft. Add more water/oil mixture (equal part in each) or flour if necessary. Transfer dough to a flat surface, knead for a couple of times (do not over knead).
3. Divide oil dough into 12 pieces, and water dough into 12 pieces as well. Roll each piece into a ball. Take a piece of water dough, flatten with your palm. Wrap in a piece of oil dough (avoid air pocket between two pieces of dough). Pinch to seal tight. With the sealed side facing up, flatten the dough with your palm again.
4. Use a rolling pin, roll the dough out (away from your body) to a thin long oval shape. Then roll it up like a jelly roll using your fingers (the dough will be “laying on the side”, looks like ” = “). Turn the dough 90 degree (the dough will be in “standing” position, looks like ” || “). With the end side facing up, roll it out to a thin long oval shape then roll up like a jelly roll again. Repeat this process with the remaining water dough and oil dough.
5. Take a piece of dough, make a cut in the middle on the long side of the dough. With the cut side facing up, flatten each piece with you palm, then roll out to a thin circle, for a total of 24 thin pieces of dough. Be sure the dough center is thicker than the edges. Flip the dough over (so the cut side faces down– this will be the outside of the pastry), scoop in 2 heap tablespoons of shredded daikon filling. Pleat (or pinch) and  then twist tightly to seal the edge. Slightly shape into a ball or oval. You should see the thin layering on the surface. Repeat with the remaining dough and filling.
6. Place pastry on a baking pan lined with parchment paper (sealed side facing down), bake at preheated 375°F oven for 30 minutes or until light golden brown. Cool on rack. Alternatively, unbaked pastries can be kept frozen. When it’s ready to bake, defrost pastries 30 minutes or 1 hour before baking. Adjust baking time accordingly (after 30 minutes, check every 10 minutes for golden color). It’s okay if the pastries appear wet while defrosting, it will dry out during baking.

Shredded Daikon Filling (can be prepared ahead):

Ingredients:
6 lbs daikon– shredded
3 tbsp dried shrimps– soaked to soften slightly, then chopped
3 cloves garlic– chopped
1 tbsp sugar
1 tbsp soy sauce
1/2 tsp salt
1 tsp chicken bouillon powder
1/2 tsp ground white pepper

Method:

1. In a big bowl, rub in some salt (about 1-2 tbsp) to daikon. Set aside to let it soften and for the liquid to draw out. Then squeeze out as much liquid as possible. Set aside.
2. Heat up 2 tbsp of oil in a wok on high heat. Saute garlic and dried shrimps until aromatic. Add in daikon and cook until the flavor comes out. Add seasoning to taste (adjust amount of salt accordingly as daikon tastes slightly salty already). Continue cooking until shredded daikon shrinks and look dry.

Regina’s Note:

• Guideline for buying daikon: About 6 lbs fresh daikon yields fillings for 20-24 pieces pastries. Buy daikon when it’s in season to avoid bitter daikon or old daikon that is hollow in the center. Always choose daikon that feels heavy when you hold it in your hand.
• Daikon fillings can be prepared ahead of time, and it should taste slightly peppery and hint of sweetness. I sometimes add in some home made XO sauce for a spicy version.
• When wrapping oil dough into water dough, take care not to trap in any air pockets. Otherwise you might have problem when rolling out and rolling up the dough, as the air might poke through the dough and cause oil dough to leak out.
• Unbaked pastries can be made and kept frozen. Defrost unbaked pastries in room temperature for 30 minutes– 1 hour, depending on temperature. Adjust baking time accordingly (30 minutes, then check every 10 minutes until pastries turn light golden brown). It’s okay if the pastries appear wet while defrosting, it will dry out during baking.
• DO NOT apply egg wash– it will seal the layers!

Making stripped pastry dough: wrap in oil dough into water dough.

Steps for making stripped pastry dough (from left to right)– (1) wrap oil dough into water dough, pinch to seal tight. (2) flatten dough with hand. (3) roll the dough out to a thin long oval shape. (4) roll it up like a jelly roll.

Steps for making stripped pastry dough (left to right)– (5) turn the dough to a “standing” position. (6) roll it out to a thin long oval shape again. (7) roll it up like a jelly roll again.

Making stripped pastry dough: (8)make a cut in the middle on the long side of the dough. Then flatten with hand, roll out to a disk or oval shape with center thicker than the edges.

 

Malaysian Sweet Potato Doughnuts ‘Kuih Keria’

This is one of the easily found local breakfast food selling at the Malay street vendors or coffee shops. It is pretty much doughnut made of sweet potato dough coated with crystallized sugar. Because it doesn’t use yeast like American donuts, kuih keria takes a lot less time to make, and it doesn’t taste awfully sweet like American donuts. When I was a kid, these donuts, along with assorted curry puffs and other kuih-muih (assorted Malay cakes), were selling RM0.10 each (about 3 US pennies). Just 1 US dollars will filled your tummy with all kinds of hand made local cakes, be it sweet or savory.

Back to kuih keria, it’s very easy to make, with very few ingredients and steps. One thing though about choosing sweet potato: I prefer yellow-flesh Japanese yam– the flesh is drier and has more flavor. Avoid using the orange-flesh yam because its flesh has more moisture and mushy, requires more flour in making which could make kuih keria taste hard on the texture.

Malaysian Sweet Potato Doughnuts ‘Kuih Keria’

Malaysian Sweet Potato Donuts ‘Kuih Keria’ Recipe (makes 20-22 pieces)

Ingredients:
1 lb Japanese sweet potatoes (about 4-5 small ones)
1/2 cup flour
oil for frying

Crystallized sugar coating:
1/2 cup sugar
3-4 tbsp water

Method:

1. Wash and steam sweet potatoes, skin on, on high heat until cooked and the flesh turns just soft. Peel of skins easily with hands and mash.
2. Add flour to mashed sweet potatoes, mix and knead to form a dough. The dough should be slightly sticky. Add a little more flour if the dough is too soft or wet (but not too much as it will make kuih keria hard).
3. Roll the dough to a log on a floured surface. Cut into small pieces and roughly roll into balls (golf ball size), make a hole in the center with a finger (flour hand and finger to avoid dough from sticking). Set kuih keria aside on a lightly floured surface.
4. Heat up oil in a wok or deep sauce pan until very hot. Carefully drop kuih keria into oil and fry for a few minutes until golden browned, flipping kuih keria half way for even browning. Do not overcrowd the wok/pan with too much kuih keria at a time. Drain on paper towels.
5. Put sugar and water in a sauce pan, cook on medium heat until sugar becomes clear syrup and thick. Add fried kuih keria and keep stirring until all are well coated and eventually crystallized.

Malaysian Sweet Potato Doughnuts ‘Kuih Keria’– the dough should be slightly sticky.

Malaysian Sweet Potato Doughnuts ‘Kuih Keria’

Malaysian Style Salad ‘Rojak’ 囉㘃

“Rojak” is a Malaysian style salad mixed with a special sauce that made with shrimp paste and among other stuff. The ingredients for the salad itself are usually a combination of sliced fruits and vegetables. Because of added shrimp paste in the rojak sauce, some people may find rojak stinky and fishy, while others like myself think it’s delicious and addicting!

Malaysian Style Salad ‘Rojak’

Rojak Recipe– please note the following is only for ONE serving

Rojak Ingredients:
4-5 thin slices of fresh pineapple
4-5 thin slices of Asian pear/jicama
4-5 thin slices of cucumber
4-5 thin slices of tofu puff
4-5 thin slices of Chinese donut
a few blanched bean sprouts
a few cooked water spinach– cut into 1 inch length

Ground roasted peanuts for sprinkle on top

Rojak Sause (mix well, warm up slightly in microwave to help mixing if necessary):
1 tbsp shrimp paste– see picture below. Available in Asian grocery stores, under South East Asia food section
1 tbsp fresh lemon juice
1/2 tbsp hoisin sauce
1/2 tbsp honey
1 tsp sambal chili (optional)
5 tbsp water

Method:

Toss all ingredients (except peanut sprinkles) in rojak sauce to coat well. Sprinkle ground peanuts and serve immediately.

Shrimp paste for the Malaysian Rojak sauce

Malaysian Rojak Sauce 囉㘃醬

Malaysian Rojak Sauce

Malaysian Rojak Sause

Ingredients:
1 tbsp shrimp paste– see picture below. Available in Asian grocery stores, under South East Asia food section
1 tbsp fresh lemon juice or tamarind juice
1/2 tbsp hoisin sauce
1/2 tbsp honey
1 tsp sambal chili
4-5 tbsp water

Method:
Combine all ingredients in a bowl and microwave to warm up slightly. Mix well and toss with other rojak ingredients (pineapples, cucumber, jicama, bean sprouts, water spinach, Chinese donut, tofu puffs etc…)

Malaysian style shrimp paste

Chocolate Sheet Cake

I had 4 egg whites residuals sitting in my fridge for quite some time now. Finally I got tired of looking at it every time I opened my fridge, so this was what I made out of it. Typically this cake takes 4-6 whole eggs, but I only used 2 whole eggs plus the 4 egg whites leftovers. The cake turned out delicious with good amount of chocolate flavor. One thing though: after the cake cools down, the top of the cake starts to stick– to plastic wrap, to little fingers touching it… and leaving the top with ugly patches everywhere!! Why??? Can anyone help me here?…

Chocolate Sheet Cake

Chocolate Sheet Cake (makes 1 sheet cake 9″ x 13″)

Ingredients:

Egg yolk mixture:
2 egg yolks
4 tbsp sugar
5 tbsp unsalted butter– melted and cooled
4 tbsp milk
1/4 tsp vanilla extract
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1/2 cup cake flour

Egg white mixture:
6 egg whites
1/4 tsp cream of tartar
3 tbsp sugar

Method:

1. Preheat oven to 325 degree. Line a rectangle 9″x13″x2″ cake pan with parchment paper. Combine cocoa powder and cake flour.
2. In a big bowl, beat egg yolks and sugar with a ballon whisk until sugar dissolves and the mixture turns fluffy and pale color.
3. To the yolk mixture mixture, add in melted butter, milk, vanilla extract and salt. Mix well with the ballon whisk.
4. Sift flour mixture over the yolk mixture in 3 batches, mix well after each addition.
5. In a stand mixing bowl, whip egg whites and cream of tartar until frothy, gradually add in sugar, one tbsp at a time. Continue whipping on high speed for 1-2 minutes. Scrapping down sugar on the side of the bowl with a spatula. Turn down to medium low speed and whipped until peak forms.
6. Add 1/3 of whipped egg whites to e yolk mixture, whisk to mix well. Then gently fold in remaining egg whites in 2 batches.
7. Pour cake batter to the cake pan, smooth the top. Bake at preheated oven for 20 minutes. Cool the cake in parchment paper on the rack.

Regina’s Note:

• I noticed after the cake cools, the beautiful top gets stickier and stickier. Why?
• This cake can be rolled up and becomes a chocolate swiss roll. I didn’t want to deal with whipping the cream for the filling, and my kids totally didn’t mind it at all!

Baked Cassava Cake ‘Bingka Ubi’ 烤木薯糕

I like cassava, whether it’s plain and dipped in coconut cream/sugar or steamed cassava cake, or in this case, baked. In Malaysia, there are yellow flesh cassava which tastes more fragrant. However, the only fresh cassavas in the Asian grocery stores are always white flesh and coated with a thick coat of wax on the skin. Not sure if it’s true but I read somewhere on the internet that white cassava sometimes taste slightly bitter than the yellow ones.

Anyhow, back to my bake cassava cake– this cake is pretty easy to make. I strongly suggest grating a fresh cassava instead of those pre-grated frozen ones. It requires more work but you can really taste the cassava flavor if you use fresh ones. I love the crust of the cake and the buttery aroma.

Baked Cassava Cake ‘Bingka Ubi’ 木薯糕

Baked Cassava Cake ‘Bingka Ubi’ 木薯糕 Recipe– adapted from Table for 2… or More (makes 1 loaf pan)

Ingredients:
1 lb fresh cassava
1/2 cup sugar
1/2 water
4 tbsp butter
1 egg
80 ml (about half of a small can) coconut milk

Method:

1. Preheat oven to 375°F. Grease a loaf pan with cooking spray.
2. Peel off cassava skin (including the whitish inner skin). Grate cassava into a bowl and discard the inner fiberish core. Add a little and water and squish it with you finger. Squeeze out excess juice.
3. Boil water and sugar in a small sauce pan until sugar dissolve, melt in butter. Pour butter mixture into grated cassava, mix well.
4. Beat egg into coconut milk to blend well. Then pour coconut milk mixture into cassava mixture, stir to combine.
5. Pour the mixture into a loaf pan. Bake at preheated oven for about 1 hour, until toothpick test comes out clean and the top is golden brown.