Aug 28, 2014

♥ Ginger Milk Ice Cream 薑汁撞奶雪糕 ♥



Ginger Milk Pudding is one of my absolute favourite chinese desserts. Its silky smooth texture, with creamy milk contrasting the gingery taste is just out of this world. But since summer is here, the pudding seems too hot to be eaten. Ice cream should be a better option?


This is my first attempt at making homemade ice cream. So easy to make and just need handful of ingredients. The custard base is so foolproof.


I enjoyed this homemade ginger milk ice cream a lot, especially when it comes with crushed biscuit crumbs or some chopped nuts would be nice. This ice cream can be kept in the fridge for a week, only if it can last that long!

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Lindsey at Sneaks & Sweets.


Make 1 pint
1 cup heavy cream
1 cup whole milk
1/2 cup sugar
1 egg yolk
10 slices of ginger
2 tbsp ground ginger
1 tsp vanilla extract

How to make ginger milk ice cream:
  1. In a small saucepan, add heavy cream, milk sugar and egg yolk. Whisk to combine.
  2. Add slices of ginger. Bring the mixture to simmer while stirring constantly with a wooden spoon, for 3 to 4 minutes, or until it is slightly thicken and pale in colour.
    (Which can coat the back of your wooden spoon)
  3. Stir in ground ginger. Let cool to room temperature.
  4. Strain through a fine sieve and add vanilla. Stir well. Place it in your ice cream machine and freeze according to manufacturer's instructions.
With all my love <3

Aug 15, 2014

♥ Traffic Light Brownies ♥



Recently, I have received an order to prepare some treats for a baby boy party, with the theme of Lightning McQueen. McQueen is one of the characters in the Disney cartoon "Car". In this case, we decided to make some traffic light brownies to fit the theme, alongside with some cupcakes and roadsign lollies.


For clean cut brownies, you'll need a sharp knife, paper towel and a tall cup of hot water. For every cut, dip the knife in hot water and wipe off using paper towel. This ensures perfect clean cut without a mess to your fudge / cakelike brownies.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Lindsey at Sneaks & Sweets.


Make 30 bars
You'll need:
1 favourite brownie recipe / box of brownie mix
Red, yellow and green m&m's chocolate
Semi-sweet chocolate chips

How to make traffic light brownie bars:
  1. Preheat oven to 180C. Spray a 9 x 13'' baking pan with non-stick cooking spray and line it with parchment paper. Set aside.
  2. Prepare brownie as package direction. Pour into prepared baking pan and bake for 30-35 minutes, or until toothpick inserted into centre comes out clean. Let cool completely.
  3. Slice brownie into 3x7cm bars. Pick out the red, yellow and green m&m's chocolate.
  4. Melt chocolate chips in microwave for 30 seconds. Dip each m&m's into melted chocolate and place on brownie bars to assemble traffic light. Repeat with remaining brownies.
With all my love <3

Aug 8, 2014

I Am Featuring With ...

Huge Announcement:

Two of my Biscoff recipes are now featuring Buzzfeed and Huffington Post respectively! 







Thanks a lot to both the host :)

With all my love <3

Aug 7, 2014

♥ Mini Pavlova ♥



There are some leftover egg whites in my fridge after making my earl grey creme brulee. So this is the best time to make some mini pavlovas for a summer treat with some seasonal fresh fruits.


Whipping a meringue is not difficult but certainly not for a beginner to try out. Aged egg whites are crucial as they have more relaxed protein to trap more air and beat into volume. It is also a must to add some cream of tartar and vinegar just to balance out the pH as aged egg whites release carbon dioxide.


*The outcomes will turn a pale cream colour, if you want perfect white pavlovas, leave the vanilla out.


This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Lindsey at Sneaks & Sweets.

Make 4-5 individual pavlovas
You'll need:
3 aged egg whites
1/8 tsp cream of tartar
1/8 tsp salt
3/4 cup granulated sugar
2 tsp cornstarch
*1 tsp vanilla extract
1 tsp white vinegar

Serving suggestions:
Fresh kiwis
Blackcurrant jam
Vanilla greek yogurt

How to make individual mini pavlovas:
  1. Preheat oven to 110C. Draw 4 circles on parchment paper and turn over on the reverse side, place it on baking sheet.
  2. In a clean, grease-free bowl, beat egg whites until soft peaks. Add salt and cream of tartar. Slowly adding sugar, a tablespoon at a time and continue to beat until stiff and shiny.
  3. Add cornstarch, vanilla and vinegar. Gently fold them into the meringue using a spatula. 
  4. Spread the meringue inside the circles on the parchment paper and smooth the edges. Make a little well in each center.
  5. Bake for 1 hour or until they are dried out. Turn the oven off, leaving oven door slightly ajar and let them sit to cool completely for 2-3 hours. 
  6. Store them in an airtight container in a cool dry place for a few days.
  7. To serve, dollop vanilla greek yogurt, drizzle blackcurrant jam and top off some chopped kiwi.
With all my love <3