I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out. These cookies are not too sweet, with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy. They do keep well if they're thoroughly baked and they melt in the mouth!
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I baked this Japanese Cheesecake for my niece and hubby from Aussie land who dropped by for a weekend visit. Served it as a dessert much to their delight. It's not too filling as it's not overly sweet. after baking for 1 hr. 15 mins. in 'water bath'...... leaving oven door ajar for about 30 mins. before taking out to cool Recipe for Japanese Cheesecake Ingredients : A) 250 gm Cream cheese 180 ml Low fat Milk B) 9 Tbsp Plain Flour 4.1/2 Tbsp Cornflour C) 6 Egg Yolks 120 gm Caster Sugar D) 6 Egg Whites 1 Tsp Cream of Tartar 120 gm Caster Sugar Method : Line the base of a 10 inch sq. cake tin with parchment paper, set aside. Cook cream cheese with milk on low heat, stirring all the time, till the cream cheese has melted. Set aside. Sift the flour, cornflour, mix well. Set aside. Beat egg yolks with sugar till light, creamy and thick. Slowly add in the cheese mixture, beat well. Fold in th
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