Pandan Waffle

Ingredients:

1 cup bleached, all-purpose flour
1/2 cup sugar
1-1/2 tsp cornstarch
1/2 tsp salt
1/2 tsp baking soda + 1/2 tsp cream of tartar (OR 1 tsp baking powder + 1/4 tsp baking soda)
1 egg, whites separated from the yolk
1 cup coconut milk
2 Tbsp unsalted butter, melted
1/2 tsp pandan extract
(You can use vanilla extract if you don't have the pandan, but then it really wouldn't be pandan waffles anymore, now would it? Find pandan extract in the baking section of your local Asian market.)

Notes:
*If you double the recipe, most cans of coconut milk will be less than 2 cups, just add water to get correct liquid amount.
*Sugar can be halved for less sweet waffles.
*Self-raising flour can be used in place of flour, salt, baking powder and baking soda.

1. Turn on your waffle iron.

2. In one bowl, mix together all the dry ingredients. In a separate bowl, combine the coconut milk, melted butter, egg yolk, and pandan extract. Add the wet ingredients to the dry and gently stir it in. Switch to a folding motion towards the end to incorporate all the flour. The batter will be a little lumpy and thick, but the important thing is not to overmix it.

3. Whisk the egg white until it forms stiff peaks. Gently fold the egg white into the batter.

4.Once the iron is hot enough you can pour in the batter and close the lid. Take about 2-3 mins to get the waffle done.

Waffle

Ingredients
1/4 cup warm water
1/2 tsp sugar
1 1/8 tsp active dry yeast
1 cup warm milk
60g butter, melted and cooled slightly
Pinch of salt
1 cup plain flour
1 large egg
1/8 tsp baking soda

1. To be done the night before Combine the warm water, sugar and yeast in a large bowl. Whisk in the milk, melted butter, salt and plain flour. The batter will be very thin. Cover the bowl with plastic wrap and let the batter rest in the fridge overnight.
2. The morning itself Whisk the egg and baking soda into the batter. The batter will be very thin.
3. Preheat your waffles maker till it’s hot enough to sizzle a drop of water. Pour the batter onto the centre of the waffle plate and cook till golden brown. Makes about 7 five inch square waffles

Mango Cheese Cake (Chilled)

Ingredients:

	2 Mango, Diced
	1 Tablespoon Lemon Juice
	250g Disgetive Biscuits
	125g Butter
	20g Chocolate Powder
	250g Cream Cheese
	200g Whipping Cream
	2 Tablespoon Gelatine Powder
	6 Tablespoon Water
	2 Egg Yolks
	160g Caster Sugar
	150ml Full Cream Milk

Method:

Based

1. Crush the digestive biscuit with the rolling pin in the plastic bag.

2. Mix well the cocoa powder, crushed biscuit and butter and press it into the springfoam pan. Chilled for 30 mins.

Filling

1. Cream cheese in room temperature, beat it in the mixture till smooth.

2. Add in the whip cream and lemon juice. Mix well.

3. Mix gelatin powder and water in one small bowl, then put them in another hot bowl water till it melt properly.

4. In another bowl, add the milk, sugar and egg yolk then mix well. Same method as no.3, put them in another larger bowl of hot water for 5 mins. After 5 mins, take it out from hot water and cool it down to room temperature.

5. Add in (2), (3) and (4) accordingly and mix well.

6. Arrange the mango on top of the based then pour the mixture and chill 3 hours or overnite(better).

7. Took out from the fridge and put a knife across the ring and loosen the ring, and the cake is ready to serve.

Japanese cotton cheese cake

• 100ml fresh milk
• 250g cream cheese
• 50g butter
• 60g plain flour
• 20g corn flour
• 6 egg yolks
• 1 tbsp lemon juice
• ¼ tsp salt
• 6 egg whites
• ¼ tsp cream of tartar
• 140g fine granulated / caster sugar

Method

1. Melt cream cheese, butter and milk in a bowl over a pot of water.
2. Cool the mixture.
3. Beat in egg yolks and lemon juice. Fold in flour and mix well.
4. Whisk egg white with cream of tartar until foamy. Gradually add in the sugar and whisk until soft peaks form.
5. Fold the egg white foam into cream cheese mixture. Pour into lined baking pan.
6. Wrap the baking pan with aluminium foil if you are using springfoam pan to prevent water slip in.
7. Bake in a water bath for 30-40 mins or until set or golden brown at 160 deg cel.