Saturday, October 18, 2014

Passion Fruit & Honey Jelly with Buttermilk Cream Pudding

Passion Fruit & Honey Jelly with Buttermilk Cream Pudding

This recipe is adapted from Diana Henry's Blackberry jellies with buttermilk cream. This jelly is supposed to have a tart layer of blackberry jelly on top of creamy buttermilk pudding. But mine turns out to be the other way round. So, let me tell you what happened.

It's quite hard to find fresh and frozen blackberries in a tropical country like Malaysia. At first, I planned to substitute with fresh blueberries. But when I was rummaging through my fridge, I saw a bag of fresh passion fruits given to me by my mother-in-law. So, I ended up with passion fruit instead.

About the layers, I used a bundt pan to hold the jelly. I should have poured in the clear honey jelly layer before adding the buttermilk cream layer. But somehow, I forgot about the sequence and ended up with the cream layer on top after I turned the jelly out from the bundt pan.

So here you go, this is my Passion Fruit & Honey Jelly with Buttermilk Cream Pudding. Luckily, albeit this mishap, the jelly tasted really cooling and refreshing! The buttermilk layer is milky and creamy; the honey layer is cooling; and the passion fruit's tartness provides an extra burst of flavors in my mouth! Phewww!

(Serves 6-8)

For the buttermilk cream layer:
20g (1 packet) agar-agar strips

3 cups water
1 cup Paul's thickened cream
1 cup buttermilk
3 tablespoons light brown sugar

For the honey jelly layer: 

10g (1/2 packet) agar-agar strips
2 cups water

1/4 cup pure honey

1 cup fresh passion fruit

How to:

To make the buttermilk cream layer:

1. Soak agar-agar strips in a bowl of cold water for about 20 minutes to soften. Drain.

2. Pour 3 cups of water in a pot. Bring to boil, then add agar-agar strips and light brown sugar. Cook until all strips and sugar dissolve. Set aside to cool slightly for 10 minutes.

3. Add cream and buttermilk. Whisk until dissolve over low heat. Don't boil.

4. Pour the mixture into a 10-cup bundt pan and leave to set in the fridge overnight.

To make the honey jelly layer:

1. Soak agar-agar strips in a bowl of cold water for about 20 minutes to soften. Drain.

2. Pour 2 cups of water in a pot. Bring to boil, then add agar-agar strips. Cook until all strips dissolve. Set aside to cool slightly for 10 minutes.

3. Add honey and stir until dissolve. Leave to cool, but not too long that it starts to set. Pour the mixture on top of the buttermilk layer. Leave to set in the fridge overnight.

To assemble:

Un-mould the jelly and drizzle with passion fruit generously.

I think this jelly looks pretty.

The jelly's cross-section.

Another cross-section.

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Icy Cold!

Thursday, October 16, 2014

Introvert, Extrovert or Ambivert?

I scored 39 points. So, I'm an Introvert with some Ambivert functions.


While not necessarily shy, you prefer to spend a lot of your time alone to recharge your limited energy. Quite simply: people drain you, and you prefer your own inner world of thoughts and passions to the external world of people and events. As such, you tend to have few close friendships, and are very selective when it comes to relationships. You prefer to think before you act, and people describe you as being thoughtful, cautious, quiet, and introspective.

To summarize, these are some of your defining characteristics:
  • Private
  • Enjoys solitude
  • Energized alone
  • Has a rich internal world
  • Thinks before speaking and acting
  • Prefers a few intimate friends
  • Doesn't enjoy loud, sociable situations
  • Independent


As a fairly equanimous person, you display both introverted and extroverted characteristics. While on some days you like being surrounded by many people, on others you prefer to relax on your own and take some time out. As such, you can easily relate to both extremes on the personality spectrum, and have an easier time delving in and out of the internal and external worlds. This may lead to feelings of confusion as many times you feel like a "walking contradiction", feeling one thing one moment, and another thing the next. Your friendship circle tends to consist of 3, 4, or 5 people.

To summarize, these are some of your defining characteristics:
  • Equanimous
  • Enjoys socializing, but also being alone at times
  • Behavioral decisions usually rely on "how one feels", or the context of the situation
  • Usually has a small group of friends
  • Flexible
  • Changeable
  • Ability to appreciate both inner and outer worlds
  • Easygoing

Wednesday, October 15, 2014

Chocolate Horlicks Greek Yogurt Cake with Black-n-White Chocolate Chips

Chocolate Horlicks Greek Yogurt Cake with Black-n-White Chocolate Chips

My younger sister helped to babysit my toddler last Saturday evening while I made her favorite chocolate cake. I added Greek yogurt because I wanted a moist and chewy cake.

This yogurt cake actually reminded me of the Chocolate-Zucchini Cake that I baked a few months ago.

Recipe adapted from here.

(Makes a 21-cm round cake)

Dry ingredients:
1 & 3/4 cups all-purpose flour
1/4 cup chocolate-flavored Horlicks
2 tablespoons unsweetened cocoa powder (with extra for dusting)
1 & 1/2 teaspoons baking powder
1/2 cup light brown sugar

Wet ingredients:
2 eggs, room temperature
1 & 1/2 cups Greek yogurt (I use Sunglo's full-fat Greek yogurt) 
1/4 cup rice bran oil
1/4 cup unsalted butter, melted

1/4 cup duo-colored (black & white) chocolate chips

How to: 

1. Preheat oven to 180°C. Lightly grease a 21-cm round angel cake pan and dust with cocoa powder.

2. In a large mixing bowl, whisk flour, Horlicks, cocoa powder, baking powder, and light brown sugar until well blended.

3. In a medium bowl, beat eggs, yogurt, rice bran oil, and melted butter for 3-4 minutes until well combined.

4. Fold the wet ingredients into the dry ingredients. Stir in chocolate chips. Fold with a rubber spatula until the flour mixture is just moistened. Don’t over-mix.

5. Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Slice and serve.

The dry ingredients.

Stir chocolate chips into the batter.

Scrap batter into the angel cake pan.

Freshly baked!

The good thing about baking a cake is that my humble kitchen will be filled with wonderful tantalizing aroma that lingers for a while. One more thing, I love to eat my cake cold, so I store some in the fridge. Biting into a slice of cold cake while sipping a cup of hot latte is pure awesomeness. Bliss!

Note: The cake tasted more chocolatey the next day. My sister gave thumbs up! Hehe.

Tuesday, October 14, 2014

Pumpkin Fries with Salted Egg Yolk

Pumpkin Fries with Salted Egg Yolk

I was thinking about salted eggs when I remembered this dish that I had a long time ago at one of those fancy-schmancy Chinese restaurants. So, I made a plate of this delightful snack for supper.

Recipe adapted from here.

(Serves 2)

1/2 small pumpkin
2-3 salted egg yolks
1 small fresh egg
1/4 teaspoon fine Himalayan salt
1 cup all-purpose flour

1 tablespoon corn flour
1 teaspoon baking powder
Rice bran oil for frying

How to: 

1. Steam salted egg yolks for 8-10 minutes. Mash with a fork and set aside.

2. Cut pumpkin into strips that resemble fries.

3. Beat an egg lightly and stir in pumpkin strips. Add salt. Mix and set aside for 10-20 minutes.

4. Mix both flours and baking powder in a bowl. Coat pumpkin strips evenly with flour.

5. Heat rice bran oil in a frying pan until hot and fry pumpkin strips until golden. Remove from the pan and drain excess oil with paper towels.

6. Heat 1/2 tablespoon rice bran oil in another pan; add in mashed salted egg yolks. Stir fry until light and fluffy (foamy). Add in pumpkin fries and stir well.

7. Garnish and serve immediately.


This post is linked to the event, Little Thumbs Up (October 2014 Event: Pumpkin) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

Sunday, October 12, 2014

Black Sesame, Chia & Flaxmeal Bread (baked in bread maker)

Here's my latest loaf of homemade bread baked in my Cornell Bread Master bread maker.

Black Sesame, Chia & Flaxmeal Bread

Black sesame powder, chia seeds, and flaxmeal are high in protein and omega-3. They are great milk boosters* for breastfeeding mothers!

*Results will vary depending on individuals.

Recipe adapted from here.

(Makes a 2lb bread)

1 cup milk, room temperature
3 tablespoons honey
2 tablespoons butter, softened
1 teaspoon chia seeds, soaked in 2 tablespoons water
1 & 1/2 teaspoons fine Himalayan rock salt
1/2 cup black sesame powder
1/2 cup flaxmeal (I grind 1/2 cup flax seeds into powder)
2 cups white bread flour
1 cup wholemeal bread flour
2 teaspoons instant yeast

Note: You can easily buy organic chia seeds, black sesame powder, flax seeds, and Himalayan rock salt at organic shops.

How to:

1. By following the bread maker's manual, I have listed the ingredients' sequence correctly - in terms of which ingredient goes into the bread maker first - in the list above.

2. Close the lid, select the "basic" setting, loaf size (2lb), crust type (light), and press start.

3. Once the baking cycle is done, remove the bread pan from the machine to cool down.

Note: Please add the ingredients into the bread pan by following your bread maker's manual.

Cute dome top.

Packed with all things good.

A useful tip to retain homemade bread's freshness.

Use food grade zipper bags with air-tight seal.


Related Posts with Thumbnails