Triple Layer Chocolate Cheesecake Recipe (step by step photos)

Must try... this is my son's favorite.. the "Triple Layer Chocolate Cheesecake"

Ingredients

• 200 grams plain chocolate biscuits 
• 80 grams butter, melted 
• 1/3 cup cold water 
• 5 teaspoons gelatin 
• 500 grams cream cheese, softened 
• 1/3 cup icing sugar 
• 1/2 cup milk 
• 150 grams white chocolate, melted 
• 150 grams dark chocolate, melted 
• 1 1/2 cups thickened cream, whipped 
• 100 grams milk chocolate, grated 

• Cocoa powder, to serve (optional) 

Directions

1. Grease an 8 or 9 inches spring form pan with butter and line

    the bottom with a round of parchment paper. Set aside. 

2. Process biscuits until in forms fine crumbs by using the food
    processor. Transfer crumbs into a mixing bowl. Add in melted 

    butter and stir until well combined. Use your fingertips to 

    press into base of prepared pan. Refrigerated for 20 minutes

    or until firm. 

3. Place cold water in a small bowl and sprinkle with gelatin while 

    whisking with a fork. Set aside for 5 minutes or until spongy. 

    Stand the bowl in a heatproof bowl of hot water and stir until 

    gelatin dissolves. Set aside for 15 minutes. (Note: never boil gelatin, 

     as it can becomes stringy) 

4. In a mixing bowl, beat cream cheese, sugar and milk until 

    smooth using an electric mixer. Stir in gelatin mixture and 

    combine well. 

5. Divide cream cheese mixture into two equal portions in 

    separate mixing bowl. Stir in white chocolate into one of the 

    cream cheese mixture. Combine well. For another bowl, mix 

    in dark chocolate. Combine well. 

6. Divide thickened cream into two equal portions. Fold one

    portion into white chocolate mixture and another one into 

    dark chocolate mixture. Mix well. 

7. Pour dark chocolate mixture over biscuit base. Freeze for 10 

    minutes or until firm to touch. Carefully spread white chocolate

    mixture over the dark chocolate. Cover and refrigerated 

    overnight. 

8. Release sides of pan. Place cheesecake onto a serving platter. 

    Sprinkle with grated milk chocolate. Dust with cocoa powder. 

    Cut into slices with a warm knife. Serve. 

* This recipe is adapted from:

    http://www.taste.com.au/recipes/1415/triple+chocolate+cheesecake

Malaysian Butter Prawn Recipe (step by step photos)

Butter prawn is one of the most popular seafood dish in Malaysia and Singapore. This dish is so delicious and easy to make. 

Ingredients: 

• 1/2 kg large prawn, deveined, tail-on, head-on (cut out the eyes part) 
• A handful of curry leaves 
• 3 tablespoons butter 
• 6 bird’s eye chilies, finely chopped 
• 3 to 4 cloves of garlic, finely chopped 
• 6 tablespoons of grated coconut, dry fried until golden brown 
• 1/2 teaspoon salt 
• 1 teaspoon sugar 
• 1/2 teaspoon light soy sauce 
• Oil for deep frying 

Directions

1. Heat oil in deep-fryer or large wok to 190 degrees C. Carefully 

    place prawn in the hot oil. Deep fry until golden brown on all 

    side, about 1 1/2 minutes. Use a slotted spoon to remove 

    from oil. Drain on paper towels. Set aside. 

2. In a wok melt the butter over medium-high heat. Add in bird’s 

    eye chilies curry leaves, garlic, and salt. Stir fry for 2 minutes 

    or until aromatic. Mix in prawn, sugar, light soy sauce and 

    grated coconut. Increase heat to high. Stir fry quickly to coat 

    the prawn with the mixture about 1 to 2 minutes. Turn the 

    heat off and served hot.

Purple Orange Sweet Potato Swirl Mantou Recipe (step by step photos)

I found the recipe of orange sweet potato mantou from Blessed Homemaker's blog and I really feel interest on it but still thinking about some trick to modify the outlook a little bit so that my kids will say 'wow' when they see it. Besides, I ran out of some ingredients listed in the original recipe, so I decided to come out with the new one which is a combination of orange and purple sweet potato. The original recipe is from:

http://blessedhomemaker.blogspot.com/2012/09/sweet-potato-mantou.html

Preparing the Orange Dough 

Ingredients: 

• 500 grams pau flour 
• 250 grams orange sweet potato, steamed 
• 120 milliliters water 
• 1 teaspoon baking powder 
• 100 grams white sugar 
• 50 grams vegetable oil 
• 1/4 teaspoon salt 
• 11 grams active dry yeast 
• 30 milliliters warm water 

Directions:

1. In a medium bowl, mix together yeast and 30 milliliters of 

    warm water. Allow to proof until yeast resembles creamy 

    foam. 

2. In a small mixing bowl. Mash orange sweet potato with 120 

    milliliters of water to get a fine paste. 

3. In a large mixing bowl. Mix together sweet potato paste, flour, 

    baking powder, salt, sugar and yeast mixture. Mix well until it 

    forms dough. Add in vegetable oil and knead until dough 

    surface is smooth and elastic. Cover with a damp cloth and let

    it rise in a warm place for 45 minutes or until double in bulk. 

Preparing the Purple Dough 

Ingredients:

• 500 grams pau flour 
• 250 grams purple sweet potato, steamed 
• 170 milliliters water 
• 1 teaspoon baking powder 
• 100 grams white sugar 
• 50 grams vegetables oil 
• 1/4 teaspoon salt 
• 11 grams active dry yeast 
• 30 milliliters warm water

Directions: 

1. In a medium bowl, mix together yeast and 30 milliliters of

    warm water. Allow to proof until yeast resembles creamy 

    foam. 

2. In a small mixing bowl. Mash purple sweet potato with 170 

    milliliters of water to get a fine paste. 

3. In a large mixing bowl. Mix together sweet potato paste, flour,

    salt, sugar, baking powder and yeast mixture. Mix well until it 

    forms dough. Add in vegetable oil and knead until dough 

    surface is smooth and elastic. Cover with a damp cloth and let 

    it rise in a warm place for 45 minutes or until double in bulk. 

  

Assembling the Orange-Purple Swirl Mantou 

1. Punch dough out onto a lightly floured surface. Knead for a 

    few minutes. Rolling out dough into a rectangle shape 

    (Note: same step for purple and orange dough).

2. Place the purple rectangle dough on the orange rectangle 

    dough. Roll rectangle, starting at the short end; roll gently 

    but tightly. Cut the roll into 1 inch thick slices. Place on a 

    wax paper squares, about 6 cm square. Let stand covered 

    until doubled, about 30 to 45 minutes.

    (Note: Dough also can cut by using cookie cutter like I'm did)

3. Bring water to a boil in a steamer using high heat. Transfer as

    many mantou on wax paper as will comfortable fit into 

    steamer and leave 1 to 2 inches between each mantou. 

    Cover steamer with lid. Steam mantou over boiling water for 

    10 to 12 minutes. 

 

Note: remove lid before you turn off heat, or else water will drop back onto mantou surface and produce yellowish “blisters” on it surfaces.