Homemade Coffee Tiramisu (咖啡提拉米苏)



Sponge Coffee Tiramisu (咖啡提拉米苏)

 Recently I got a chance to see the whole process of making tiramisu from a friend. Thank you Joey Wong for sharing.

"Tiramisu, [tiɾamiˈsu], literally "pick me up", is a popular Italian dessert. "

意大利語中意思是「带我走！」，故譯作提拉米蘇更爲適切。

「带我走」（pick-me-up)之说指涉配方中含咖啡因的浓缩咖啡与可可共振带来的轻量兴奋作用。


This tiramisu is using sponge cake instead of lady-fingers (biscuits).


Here are some photos taken during the process.

Prepare a Sponge Cake

Cut into desired layers

Double boil gelatine and sugar

In a separate bowl, double boil eggs

Pour the gelatine and eggs into beated cream cheese with coffee flavor syrup

Beat until creamy

Whipping Cream

Transfer mixture to a bowl

Whisk cream until thicken (soft peak), then add in a little cream cheese mixture

Pour whisked cream into cream cheese mixture

Mixed well tiramisu filling

Place a sponge layer then follow by tiramisu filling

Level the surface before adding another layer

Final layer of sponge cake

Top with tiramisu filling and smooth the surface

Ready to chill in refrigerator until set

Use a hair dryer to heat up the cake ring a bit for easy removal

Removed from cake ring

Ready to serve

Mickey Mouse Hoen Kwe Jelly (米老鼠绿豆粉 Jelly)

Mickey Mouse Jelly
ミッキーマウス
미키 마우스

Hoen Kwe flour (印尼绿豆粉) is a pre-mixed pudding flour from Indonesia.
Substitution : Green Peas flour from China

Hoen Kwe Flour (Green Bean Flour)

Malaysians and Indonesians use this flour to make their authentic “Kuih-muih” (pudding/desserts).

Mickey Mouse Mould

Ingredients
·        85g Hoen Kwe flour
·        1 tbsp instant jelly powder
·        325ml coconut milk {squeezed from 1 coconut}
·        675ml water (or added with pandan juice)
·        130g sugar
·        1/2 tsp salt
·        A little green colouring (optional)

Method:

1.      Put all the ingredients into a pot and mix well.


2.      Using medium heat, use a hand whisk to stir and cook mixture until it has thickened (not boiling stage).


3.      Pour the mixture into mould and leave to cool until set. Chill in the refrigerator.

Note:
Total coconut milk and water is 1,000 ml.
After cooked, the mixture is usually yield between 800 to 900 ml.
Adjust proportionately if your mould size is different.

My 2 nephews

Enjoying the jelly

A Cake Story : 戚风蛋糕, 七疯(风)/气疯蛋糕

Chiffon cake and sponge cake are from the same family (due to almost the same ingredients and methods, they are “abang dan adik”(good buddy)). 

Chiffon cake in Mandarin is called “戚风”蛋糕 (qi feng dan gao).

[Google translator/pronunciation : http://translate.google.com.my/?hl=en&tab=wT#auto|zh-CN|chiffon%20cake]

For those beginer, if you fail in making your first chiffon / sponge cake, don’t give up, try it again.

If you have tried “7” times then only success, you can then call the cake “七疯“ or “七风” 蛋糕 (same pronunciation, but meaning ‘crazy for 7 times’ or ‘7 wind’/’VII typhoon’) 

But if you have tried many many times still not success, then you really “气疯” 了 (also same pronunciation, but meaning ‘really mad/angry’). Hehehe...

Happy Trying!

Orange Chocolate Chips Sponge Cake for tomorrow [Chinese] Hungry Ghost Festival.

Chinese Crispy Roast Pork Recipe (Siew Yoke) 脆皮燒肉

Chinese Crispy Roast Pork Recipe (Siew Yoke)   脆皮燒肉食谱
Recipe For those who want to try. Happy trying!


Ingredients:
·        Pork belly (with SKIN)             1 kg    (帶皮五花肉/三層肉)
·        Coarse salt                             1 tbsp
·        White Vinegar                         2 tbsp

Marinade:

·        Pepper                                   1 tbsp
·        Salt                                       1 tsp
·        Minced garlic                          2 tbsp *
·        Red fermented beancurd         2 pcs *
·        Chinese Five-spice powder      2 tsp *
·        Sugar                                    2 tsp *
·        MSG                                      1/2 tsp *
·        Lime juice                              1 tbsp *


Note: * = optional items. For marinade, you may plus or minus the measurement depend on your taste. If you prefer, you may put all.

1)   Preparation: Clean the pork, dab its water with kitchen paper towel and set it aside.

2)   Combine the marinade ingredients. Apply the marinade evenly on the meat portion only.  


3)   Turn the skin side up, wipe off any marinade on skin and dab with coarse salt on the skin surface. Marinate for at least 2 hours, preferably overnight in the refrigerator with the container uncover.

4)   Roasting Process: Preheat oven at 180 to 200’C for 10 minutes. Have both the upper and lower heating elements on.

5)   Mix the vinegar with salt and set it aside. Get ready a brush.


6)   Wipe off the coarse salt on the skin. Roast the pork with meat side up for 20 – 30 minutes (or medium done). Have a pan below to catch the dripping fat during roasting. Placed a piece of aluminium foil in the pan for easy cleaning later, and you may save the fat drippings from the roast pork for roasting potatoes for another meal.


7)   Take out the pork and prick the entire skin with a sharp metal skewer or fork, the more holes, the crispier. Wipe off the ‘water’ on skin with paper towel. Then brush the skin with vinegar and salt mixture.


8)   Put back to oven with skin side up, use upper heating element only (and turn ON the FAN if your oven do have this function) and increase oven temperature by another 20’C after 10 minutes.


9)   You will start hearing the ‘crackling’ sound (if the oven is hot enough, usually after 10 – 15 minutes the oven temperature was increased).


10)Keep an eye on the oven until the whole skin done. [Thicker and harder skin]


11)If you prefer, you can roast it until the skin is blackened or burnt (Don’t worry). Remove from oven and scrape off the blackened part with (serrated) steak knife.


12)Return to oven and continue roasting for another 10 minutes or more. [Thinner and dry skin]


Note: The oven temperature and timing are very much depend on individual oven. Even the same brand of oven may be different. Jot down the temperature and timing for the first roasting process, so that next time you can adjust and control it better.


Suggestion:
Most ideal to be served with rice or as an accompaniment snack with beer or white wine.

You may roast extra portion and keep it for fry rice, fry meehoon, lor mai kai (glutinous rice) or Braised Roast Pork with Kai Choy (green stems/mustard).

Cheers!