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I love Orh Nee.

And i love cheesecake.

After my previous attempt on Yam Cheesecake, i decided to further tweak my recipe to turn it into Orh Nee Cheesecake. This is the best i could come out with after 2 tests and trials. My first trial on the topping wasn’t quite successful. The cream didn’t quite set even though gelatine was added in. Also, the coconut taste was a little overwhelming. In short, the coconut was the star and the yam was almost non-existent. Definitely a no-no. Furthermore, judging from how slow the slices of cake were wolfed down, i knew this version was a failure.

Then i decided to stick to sour cream topping. I hesitated quite a while to be honest, because i simply can’t imagine sour cream and coconut milk together. Won’t it taste like some expired coconut milk?!?

But guess what?

It did not!

The truth is, the combination blew me away!

I LOVE IT!

And the family LOVE it!

It was thumbs up from every one including Beep, my fussy 4 years old. I like how all the flavours blend so well together. Most importantly, i like how the yam is the star and how the coconut is just the icing on the cake – literally!

So yes, here you go…. My Orh Nee Cheesecake. :)

Hope you will love this precious recipe of mine as much as i do!

Orh-Nee (Taro) Cheesecake

(Ideal for 8″ cake)

Crust

  • Oreo Cookies 140g, without the cream
  • Butter, melted 70g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Freeze for at least half an hour.

Filling

  • 500g cream cheese
  • 120g castor sugar
  • 2 1/2 eggs
  • 150ml whipping cream
  • 1/2 tsp salt
  • 1 3/4 cup mashed yam, peeled, steamed, pureed
  • few drops of purple colour (optional)

Beat cream cheese and sugar until creamy. Add eggs one at a time, mixing until just incorporated. Gradually add cream, alternate it with mashed yam and lastly, add salt. Be careful not to over mix because we want to incorporate as little air as possible (to prevent cracking).

Bake* at 150C for 60-75 minutes or till the edge of filling is set and center is slightly wobbly. Cool on rack for 5 minutes.

Topping

  • 1 cup sour cream
  • 2 tbsp sugar
  • 1 1/2 tbsp coconut milk

Using hand, whisk together (very gently to prevent air bubbles) sour cream, sugar, and coconut milk in a bowl, then spread on top of cheesecake and bake 5 minutes at 150C.

Cool cheesecake completely in pan on rack, about 1-2 hours.

Cover and chill until cold, for at least 4 hours.

Note :

* feel free to bake the cake in water bath but if you are using spring form pan, be sure to wrap the bottom of the pan in 2 layers of foil to prevent any water from seeping into the cheesecake. alternately, you can just slide in a tray filled with water just beneath the rack.

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Yup, that’s me! :D

On Singapore’s newspaper – The Straits Times – today (Sunday)!

Thank you Rebecca Lynne Tan, from The Straits Times for the feature :)

Note : if you are following the recipe from the newspaper, please read this.

The friends love my cupcakes.

But i is not a good friend… for i always let the friends crave for the longest time before i bake for them again. Heee!

So yupssss, these cupcakes were baked just for the girlfriend… who devoured 3 just this morning for her breakfast and she got so upset with herself because devouring 3 means she has another 3 left only — totally not her original plan! Hahaaa!

Matcha Cupcakes

(adapted from Chockylit)

227g unsalted butter
1 cup sugar
4 large eggs
2 3/4 cups flour
1 1/2 tsp baking powder
1 tbsp matcha
1/8 tsp salt
1 cup milk
1 tsp vanilla

Method

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, matcha and salt in a bowl. Add to mixer bowl. Add the milk and vanilla. Mix to combine.
5. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes).
6. Bake for 22-25 minutes until a cake tester comes out clean.

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If you love cupcakes and you love matcha, THIS is the recipe.

The girlfriend’s collegues heart my cuppies so much that they ask if i’m selling? *grin*

When i first laid my eyes on John’s first picture for this entry of his, i was sold.

I knew i HAD to make these dumplings. Just the sound of it — Spinach and Ricotta Dumplings — could get me go wild! I’m a gnocchi lover. When i learned that these dumplings were somewhat similar to gnocchi, i went wilder!

Unfortunately, i couldn’t make these dumplings much earlier. But hey, it’s better late than never right? ^_^

Verdict : I. LOVE. IT!!!!

Seriously, these dumplings rock! I could eat these again and again and will never get bored of it. Because the cream reduction (flavoured mostly from the prawns) goes so well with the dumplings, i cut each and every one of the dumplings into tiny pieces and mop it around the plate to coat it with the cream before popping it into my mouth. Not too long after that, everyone started to follow suit. Hee!

Truly, this dish is unforgettable. Methinks this is one of the few rare times that my mouth would actually water (yes, i’m so drooling right now! :P) while doing a food post! HAhaha! Guess i’ll be cooking this again very soon aye?!

Spinach & Ricotta Dumplings with Prawns & Mushrooms in Cream

(adapted from heneedsfood.com)

  • 2 tbsp olive oil
  • 1 bunch English spinach, washed, trimmed & chopped
  • 2 cloves garlic, finely grated
  • 500 g fresh ricotta
  • 2 eggs
  • ½ plain flour, ½ cup extra for rolling (i ended up using 1 cup plain flour, ½ cup extra for rolling, all because i added water while cooking the spinach ; see method below)
  • Salt & freshly ground black pepper
  • 75 g butter
  • 20 green prawns, peeled, deveined, tails on
  • 1 packet of shimeiji mushrooms, washed & cut
  • 1 cup cream

Method

  1. Heat oil in a large frying pan over medium heat. Add spinach and garlic and cook until the spinach wilts and pan juices evaporate. (DO NOT ADD WATER) Remove from heat and transfer to a large mixing bowl.
  2. Add ricotta, mix until combined and set aside to cool. Beat in eggs and flour and season well.

  1. Using just over 1 tbsp ricotta mixture per dumpling, form the mixture into little quenelles. Lightly roll in flour and shake off excess. Place on a floured plate or one lined with baking paper.
  2. Cook dumplings, in batches, in a large saucepan of boiling water for two minutes or till they float. Transfer to a plate with a slotted spoon.

  1. Heat the butter in a large frying pan over medium heat. Add the dumplings and cook, turning occasionally, until golden.

  1. Transfer the dumplings to a warm plate.
  2. In the same frying pan add the prawns. Cook on both sides of the prawns for a couple of minutes but never let it cooks completely. You won’t want the prawns to overcook.  Saute the mushrooms before stirring in cream. Season. Turn off fire just when the cream starts to thicken. Spoon the cream, prawns and mushrooms to the dumplings and serve immediately.

*note to self : smaller quenelles next time, using teaspoon.

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