Mango Pudding with Nata De Coco

Yahoo... it was a very hot Saturday... I have to work  :(  so I don't have enough time to bake.  Then, I decided to make the Mango Pudding because I still have some Nata De Coco in my fridge and it's going to expired.  I bought a pack of pudding powder but the brand that i usually buys was out of stock.  So, I have to choose another brand.  But, the taste was not so yum... :(

My homemade Mango Pudding with Nata De Coco and evaporated milk

Blueberry Cheese Tart And American Chocolate Cake

Another Sunday project... my son's favorite - Cheese Tart and my favorite - American Chocolate Cake.  I made the cheese tart skin too thick and it was a bit hard after chilling in the fridge.  For the American Chocolate Cake... it taste good and my family like it too.

Cheese Tart

Recipe from Naz Rinn Chan's Blog

(Makes 24)

For Dough:

Ingredients:

250g butter

80g icing sugar

2 eggs

440g plain flour

1 tsp vanilla essence 

Method:

1.  Mix all ingredient and rolling into a dough.

2.  Take a small part of dough and press into the tart mould.

3.  Pick some holes with fork and bake at 175C for 8 - 10 minutes.

For Cheese Filling:

Ingredients:

250g softened cream cheese

100g icing sugar

1 egg

120ml whipping cream

1 tsp vanilla essence

Blueberry filling

Method:

1.  Beat cream cheese and egg until smooth.

2.  Add in vanilla essence, egg and whipping cream and mix well until it looks creamy.

3.  Spoon the cheese filling into the pastry and spoon blueberry filling on the middle of the cheese filling.

4.  Bake in the preheated oven for 15 - 20 minutes at 175C.

5.  Let it cool before remove from tart mould and put it into paper cup.

American Chocolate Cake

Cake's Ingredients:

125g butter
175g brown sugar
1/2 tsp vanilla essence
2 eggs
35g cocoa powder
130ml warm water
140g self-raising flour

Method:
1.  Mix in cocoa powder and water.
2.  Beat butter and sugar until light and fluffy.
3.  Add in eggs, one at a time.
4.  Add in vanilla essence, beat well after each addition until well combine.
5.  Then add in a bit of cocoa mixture and flour slowly until finish.
6.  Spoon batter into a 18cm cake tin.
7.  Bake in preheated oven at 180C for 10 - 15 minutes or till skewer comes out clean.

Chocolate Ganache's Ingredients:
90ml dairy whipping cream
110g dark chocolate

Method:
1.  Heat dairy whipping cram until it comes to just under the boil, off the flame.
2.  Add in dark chocolate and mix well.

Assembly:
1.  Cut cake into 3 layers.
2.  Spread ganache over first layer and cover with another layer.
3.  Repeat twice, cover the top and sides with ganache.
4.  Use a metal spatula to smoothen the top and sides.

Ribena Konnyaku Jelly

Made these small jellies on a saturday evening after back from work.  It's a combination of Ribena and Nata De Coco.  I like it very much especially when it's chilled and it's not too sweet for me.  Yum Yum...

Ribena Konnyaku Jelly

Recipe from Blessed Home Maker's Blog

Ingredients:

1 packet (10g) Konnyaku jelly power

150g caster sugar

850ml water

100ml ribena blackcurrant juice cordial

Some Nata De Coco

Method:

1.  Mix Konnyaku jelly powder and caster sugar in a small bowl.

2.  Bring water to boil in a medium pot.  Pour the konnyaku mixture into the water gradually and stir till sugar dissolved.

3.  Turn off flame and keep stirring for about 5 minutes, till the bubbles dissipates and the mixture becomes clear.

4.  When the mixture is slightly cooled, add Ribena and stir well.

5.  Put pieces of Nata De Coco into prepared moulds, then pour the Konnyaku solution into the moulds.

6.  Leave to cool and chill in fridge before serving.