Strawberry Cotton Cheese Cake Recipe (step by step photos)

Japanese cotton cheese cake is one of my son's favourite. So today I just try to make a trick by using some strawberry puree as an additional ingredient... I was surprised, the cake come out fabulous and they really love it. This cake is so soft and the smell is so good. The recipe is adapted from:

http://www.anncoojournal.com/2009/03/japanese-cotton-cheese-cake_14.html 

Ingredients

• 130 grams strawberry puree 
• 200 milliliters fresh milk 
• 250 grams cream cheese 
• 85 grams butter 
• 40 grams plain flour 
• 35 grams corn flour 
• 7 egg yolks 
• 7 egg whites 
• 3/4 teaspoon cream of tartar 
• 100 grams castor sugar 
• 1/4 teaspoon salt

Directions

1. Preheat oven to 150 degrees C.

2. Lightly grease and line the bottom of 9 inches round cake pan

    with greaseproof baking paper or parchment paper. Wrap the 

    pan with aluminium foil. 

3. In a large bowl, mix together cream cheese, butter and milk 

    then place the bowl over simmering water (note: don’t let the

    bottom of the bowl touch the water). Stir occasionally until 

    completely dissolved and the mixture turn to smooth. Remove

    from heat and let cool down a bit. 

4. In a large mixing bowl, whisk egg yolks using a balloon whisk.

    Add in cream cheese mixture and mix well. Then fold in plain 

    flour, corn flour and salt. Mix well. Mix in strawberry puree and 

    combine well. Set aside. 

5. In another large mixing bowl, beat together egg whites and 

    cream of tartar until foamy. Gradually add in sugar and beat

    until very stiff and shiny peaks form. 

6. Fold 1/3 of the whites into the batter, and then quickly fold in 

    the remaining whites until just combined. 

7. Pour the batter into 9 inches round cake pan. Bake at 150 

    degrees C for 1 hour and 15 minutes in a water bath. 

 

8. Remove from the oven then remove from the mould 

    immediately. Set aside to cool.

รวมมิตรน้ำกะทิ/Ruam Mit Nam Ka-Thik/ Thai Mix Dessert Recipe (step by step photos)

Ruam Mit Nam Ka-Thik is one of the most popular Thai dessert. It is a combination of some Thai dessert in one serving like Thap Thim Krop, Krong-krang, jack fruit, sweet corn, tapioca pearls and others depend on your choose. Ruam Mit Nam Ka-Thik is derived from three Thai words "Ruam", "Mit", and "Nam Ka-Thik". In Thai language the word "Ruam" mean "get together", "Mit" refer to friends and "Nam Ka-Thik" is refer to coconut milk. So, "Ruam Mit Nam Ka-thik" is actually a combination of many dessert in just one dish.

Ingredients for Blue Color Krong-Kreng Dough

• 50 grams tapioca flour 
• 50 millilitres boiling water 
• 2 to 3 drop blue food coloring 

Ingredients for Yellow Color Krong-Kreng Dough

• 50 grams tapioca flour 
• 50 millilitres boiling water 
• 2 to 3 drop yellow food coloring 

• 50 grams tapioca flour, for coating 

• 150 grams steamed sweet potato, cut into small cube 
• 150 grams steamed taro, cut into small cube 
• 50 milliliters water
• 1 teaspoon green food coloring
• 150 grams tapioca flour, for coating 
• 150 grams jackfruit, cut into strip
• 1 pandan leaf 
• 300 grams sugar 
• 1 teaspoon salt 
• 1 cup coconut milk

Directions 

1. In a medium pot, mix together coconut milk, sugar, salt and

    pandan leaf. Place over medium-low heat and stir constantly 

    until just boil. Remove from heat and let cool to room 

    temperature. 

2. In a large bowl, mix together 50 millilitres water and 

    1 teaspoon green food coloring and taro cubes. Combine well 

    and set aside 10 minutes. Drain the water. Add in 75 grams 

    tapioca flour and turn to coat. Set aside 

3. In another bowl. Mix together sweet potato and 75 grams 

    tapioca flour. Turn to coat, then set aside. 

4. In a large pot, bring water to the boil. Place the cubes in the 

    water. Use a turner to move the cubes so that they don’t stick

    to the bottom. Cook on a medium-high heat until the cubes 

    rise and floating on the top. Remove the cubes from boiling 

    water and place it in clean water. Set aside. 

5. In a medium bowl, mix together 50 grams tapioca flour and 2 

    to 3 drop of blue food colouring. Add in 50 millilitres boiling 

    water and mix well. Knead until the dough surface is smooth

    and elastic about 5 minutes. Set aside. 

6. In another bowl, mix together 50 grams tapioca flour and 2 to 

    3 drop of yellow food colouring. Add in 50 millilitres 

    boiling water and mix well. Knead until the dough surface is 

    smooth and elastic about 5 minutes. Set aside. 

7. Divide the blue dough into 2 equal portions. One for 

    krong-kreng shape and one for long strip shape. Repeat the 

    same step for yellow dough. 

8. For Krong-kreng Shape: divide the dough into small size 
    and roll into a ball about 1cm thick. Press the ball over 
    krong-kreng mould or a fork (just like I did). Place 
    krong-kreng on a floured surface and dusting with flour. 
    Continue with the remainder of the dough. 

9. For Long Strip Shape: roll out the dough on the floured 

    surface then cut into thin strip about 5 inch long and 

    dusting with flour. 

10. In a large pot, bring water to the boil. Place the krong-kreng

      in the water. Use a turner to move the krong-kreng so that 

      they don’t stick to the bottom. Cook on a medium-high heat 

      until the krong-kreng rise and floating on the top. Remove 

      the krong-kreng from boiling water and place it in clean

      water. Set aside. 

11. Continue with the strip. 

12. Put all the prepared ingredients in coconut soup. Serve with 
      jackfruit and crushed ice on top.

ไก่ปิ้ง/ Kai-Ping/ Chicken on Stick (step by step photos)

Kai Ping is a grilled chicken on skewers. It's derived from two Thai words Kai and Ping. The word Kai refer to chicken and Ping mean grill. So, Kai Ping is actually a chicken barbecue with Thai style marinated and serving. In Thailand, "Kai Ping" usually served with sticky rice and Thai style sauce. 

Ingredients:

• 1 kilogram skinless, boneless chicken whole leg 

Ingredients for Dressing

• 2 to 3 cloves of garlic 
• 2 cilantro roots 
• 1 tablespoon black peppercorn 
• 2 to 3 tablespoons light soy sauce 
• 1/2 to 1 tablespoon dark soy sauce 
• 1 teaspoon oyster sauce 
• 1/2 cup brown sugar/ palm sugar 
• 1/2 tablespoon white sugar 
• 1/3 cup fresh milk 
• 1 teaspoon lime juice 
• 1/2 teaspoon salt 
• 1 package bamboo skewer

Directions 

1. Cut the chicken into long strips and put it into a resealable 

    plastic bag. Set aside. 

2. For Dressing; Pound all dry ingredients together to form 

    a paste, and then gradually add the wet ingredients and stirring

    until smooth or put all ingredients in a food processor and 

    blend well. 

3. Pour the dressing in the resealable bag and turn chicken to 

    coat thoroughly. Seal and marinate in the refrigerator for 

    overnight. 

4. Note; Soak bamboos skewer in water for at least 30 minutes 

    (while you marinate the chicken), to prevent them from 

    burning while on the grill. 

5. Preheat the grill for medium heat and lightly oil grate. 

6. Place the chicken onto skewers and grill over medium heat for 

    5 to 10 minutes per side or until chicken is cooked. Chicken is

    done when its juices run clear.

Ingredients for Sauce:

• 3 tablespoons brown sugar 
• 2 tablespoons chopped cilantro 
• 1 tablespoon fish sauce 
• 1 teaspoon ground fresh chili paste 
• 1 teaspoon tamarind paste 
• 4 tablespoon water 

Directions 

Heat wok over medium low heat. Pour in 4 tablespoons water then stir in brown sugar, fish sauce, tamarind paste and ground chili paste. Stir well and make sure all the ingredients are dissolved. Turn off the heat. The sauce will thicken as it cools down. Lastly add in chopped cilantro. Ready to serve.