Simple Delights

Sunday, 28 October 2012

Coconut Panna Cotta Mango & Orange Egg

I have come across this dessert for awhile. Panna Cotta is something I learn when I move to Australia. It was a "jelly" kind of dessert but mostly is in creamy taste. As in the basic is bring the cream to boil and add in gelatin to let it set into soft creamy "jelly" type dessert. The creaminess of the dessert often bring a dinner meal come to an end with a satisfaction feeling yet not over full.

I have take this opportunity to make this dessert to enter the -> Aspiring Bakers #24 (October 2012) : Jellies & Puddings hosted by Charmaine of MiMi Bakery House 
m still a very amateur in food blogging world but is excited to be able to share recipe with those who love to bake, cook and share. 

In my early year of learning to cook and bake , I come to know a lot of great food bloggers from the same country as me and reside in other foreign land. The love of my own home country food has always follow me wherever I goes. From not knowing what to do and learning from people through their food sharing, is such a wonderful experience for me.I hope I be able to share my little part and encourage other to want to bake , cook and share as well.

For this recipe I follow the actual link from this wonderful food blogger -

I did not do as the recipe as I do not have so many egg shells. As a result my recipe is half the original recipe .
10 empty eggs shell. 

Process of cleaning and sterilized egg shell.

Carefully ,crack the top part of the egg, remove the top part of the egg shell carefully and do not break the eggs shell. Pour the egg out ( I used it to make some cake) , using warm water to clean the eggs shell properly.Dry the surface of the egg shell and gentle place onto the cooling rack and place them into the preheated oven for 15min.
Let the sterilized egg shells cool completely before you fill them with the coconut panacotta mixture.

Recipe as show :

Coconut Panna Cotta
250 ml Coconut Milk
50 ml  Whipping Cream
60 g White Chocolate
1.5 Tbsp Gelatin
4 Tbsp of  Water


1) Pour 4Tbsp of water in a bowl, sprinkle 1.5 Tbsp gelatin on top of it and let it bloom.
2) In a saucepan, combine the coconut milk and cream. Bring it to a boil and simmer for one minute.

3) Remove the pan from the heat and add the white chocolate and gelatin.
4) Stir the chocolate and gelatin until completely dissolved.
5) Strain the mixture through a fine sieve and pour it into the prepared egg shells. 
6) Once the coconut panna cotta has set, use a small spoon to scoop out a small bit from the center to make a small indent.This is for the mango and orange fruit jelly later which resembles egg yolk.

Mango And Orange Fruit Jelly
100g Mango Chunks ( I used fresh fruit)

100 ml Orange Juice ( I used fresh squeeze orange juice)
2 Tbsp Sugar or to taste
2 Tsp of Gelatin
1 Tbsp of Water


1) Prepare the mango and fruit jelly when the coconut panna cotta is completely set and when we have scooped out the holes in the center of the panna cotta

2) Pour 1 Tbsp of water in a small bowl and sprinkle the gelatin on the water and let it bloom
3) Puree the mango, orange juice and sugar in a blender, add more sugar if necessary
4) Pour the mango and orange puree into a saucepan, heat over low heat until it starts to bubble.
5) Remove the pan from the heat and mix in the gelatin. Stir until the gelatin has completely dissolved.
6) Sieve the mango and orange puree through a fine sieve and leave it to cool completely but not set. I put in the fridge for about 5min. Is not for setting but must be pourable as we want to form a yolk look in the coconut panna cotta.
7) Slowly spoon the mango and orange jelly into the center of  the coconut panna cotta.
8) Return to the fridge until the jelly is set. And enjoy it !

I simply love the look of this dessert especially when serve in the egg shells. It look just like half boil egg yet it is a sweet and with my favourite ingredient Coconut cream :)

Hope you enjoy this and I am sure if you bring this dessert to a party it sure will challenge the mind of the one who eat it. Is it an egg or is it a sweet? =)

Wednesday, 24 October 2012

PassionFruit Chiffon Cake

I should be more diligent in updating my blog, so I wont miss out any of my favourite recipe and will have another chance to bake it again !!

There are so many cakes to bake , so little time to do it. I really salute those blogger who have to work , take care of the kids and continually baking , cooking, writting ! I always think when GOD created woman we are the upgrade version of HIS 1st mankind creation ( Man) , hence we are super duper multitask , higher endurance, better persistance, great in organising , energetic , able to react faster and yak dak lak dak more and more.. Nope not saying man are not good, every creation from GOD has HIS great purposes, being a woman I am just proud of who I am and great to see so many great woman around me showing me great example I can follow.

I do not have children yet so I really salute those working mom , able to handle so many things at a time. I am still learning to balance my life between work, family and church. The commitment I have in the church took out most of my pastime. Thank GOD those who been given more will be empower more as we do HIS work.

Ok back to my night of being cozy yet wanted something different, chiffon is always my BEST choice. I happen to have few small passionfruit from my mom in law. I often would love to enjoy fruit fresh as it  is  full of Vic C and great to consume. However am thinking is it any recipe I can used for passionfruit beside a cheesecake( which I did and will share recipe later).

So here is my love -Passion Fruit Chiffon Cake . The fragrant in passionfruit is simply delightful and while baking it just make one anticipate and hope to have it once it out from the oven. The sweetness of the fruit is so tempting.

Here is the recipe I follow/adpat ->Sugar and Everything Nice
I used a 20cm chiffon tube pan


4 yolks
40g sugar
45g canola oil
65g passion fruit pulp (including the seeds - about 2 to 3 fruits)
20g Milk

100g cake flour
1/2 tsp baking powder

4 whites
40g sugar
1/8 tsp cream of tartar


1) In a bowl, sift together the flour and baking powder.
2) Whisk together egg yolks and 50g sugar until pale in colour.
3) Gradually add in oil, passion fruit pulp,and milk whisking them all until combined.
4) Add all the sifted flour and baking powder. Whisk until the mixture becomes a thick and consistant batter.
5) Place the egg whites into a clean metal bow. Using a mixer, beat the whites until frothy. Add in the cream of tartar until whisk for a minute before gradually adding in the 40g of sugar. Continue to beat until stiff peaks are formed.
6) Gently fold in egg white mixture into egg yolk batter in 3 seperate additions until well combined.
7) Pour batter into a 20cm chiffon tube pan. Bake in preheated oven at 175C for 40-45mins.
8) Invert pan immediately to cool completely before unmold.

I love this cake the fragrance of Passionfruit is strong , the cake is soft and has some sourish taste . Overall is a very refreshing cake with a cuppa on hand , it just so relax to enjoy this in a lazy weekend afternoon.

If you have some passionfruit on hand why not give this a try :)

Sunday, 7 October 2012

Yam (TARO) paste SwissRoll

One the night that I just want some simple and fast cake SwissRoll has been my choice of cake now :) Simply love the easy way of preparing the cake and it can be enjoyed after 1 hour of baking that just suit into the night I want a light cake but do not want to hassle too much on baking.

Beside Pandan, Palm Sugar,Coconut Cream , my another love ingredient is Yam or Taro. Some relate it as purple sweet potato (I do not quite agree with this as that is a sweet potato that is purple ). My choice of SwissRoll in a bakery shop is always Pandan SwissRoll or Yam SwissRoll. Well I can not get this 2 flavours of SwissRoll here. The only solution is to make for myself . Here is my attempt and I would say the recipe is easy to follow for the cake as for the yam paste I adapt from another recipe and change it to my liking and simply like the fragrance of the yam and creaminess that I input in it.

Orange Chiffon Cake :
(adapt from ->Baking Library)

Ingredients :
80g egg yolks, room temperature ( about 4 eggs)
25g castor sugar
2tbs + 1 tsp corn oil
2tbs + 1 tsp  milk
75g cake flour
160g egg whites
60g castor sugar
35g Orange Zest

Method :
1. Preheat Oven to 180 C and line tin with baking paper.
2. In a mixing bowl ,whisk the egg yolks, sugar , oil, orange zest and milk until combine. Sift in cake flour to the egg yolk mixture and mix until smooth and well combined
3. In a metal bowl, beat eggs whites with low speed as egg whites turn frothy, slowly increase the speed to medium and beat egg whits till soft peaks. Add in sugar in 3 portion. Continue to beat egg whites till stiff and moist with shiny form. Be careful not to over beat the egg white as it might be too dry or may water out.
4. Fold one third of beaten egg white with a spatula into egg yolk mixture to lighten and mix well. Incorporate another one third of the white and fold in well. Add in the rest of the egg white and fold gently in the egg yolk to obtain a smooth uniformly coloured foamy batter. Ensure all the batter is well mixed , by scraping the sides and bottom of bowl with spatula.
5. Pour the batter into a 10x12 inch tin lined swiss roll tin.Level the batter and bake for 10-15 min. Start checking for doneness at 10min. Cake is done when inserted toothpick come out clean. Allow sheet cake to cool.

Yam (Taro) paste :
(Adapt ->My Alternative Career)

500g Taro
70g sugar
40g unsalted butter (melted)
150g pouring cream(whipped)
50g coconut milk (add a pinch of salt in it)

1. Freeze a metal bowl in freezer
2. Peel the taro and cut into small cubes
3. Steam the taro on high for about 30min, or till is soft and easy to mash.
4. When taro is done, mash it till fine add in melted butter , sugar and coconut milk . Mixed well  and set aside.
5. Take out the metal bowl from freezer,whipped the cream in it till stiff creamy .
6. Mix the whipped cream in the taro mixture till well combine.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing up.
2. Spread  taro paste on the cake and smooth it well
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

I simply love the soft orange cake  that combine with this creamy taro paste. I have 3/4 of the cake by myself over 3 days. My hubby love this cake but knowing how much I love it he just has to sacrifice his portion . 
If you are a yam lover tried this out , never expect yam and cream work so well .

I also did a yam cake chiffon cake for this swissroll on another day. However is not easy to incorporate the yam paste in the cake and the effect is not as smooth as this orange chiffon cake. I personally love the combination of the orange chiffon cake and yam paste. If you like to try out the yam cake recipe is in the yam paste link I adapt .


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