Wednesday, April 16, 2014

Nitamago~ Lava Egg

Nitamago aka Lava Egg 
(Recipe adapted & modify slightly from Peng's Kitchen)
5 Tbsp Light Soy Sauce 
3 Tbsp Water
2 Tbsp brown sugar
1 Tbsp Superior Dark Soy Sauce
1. Combine all ingredients in a pot & bring to a simmer. 
2. Once sugar has melted, let the marinade cool completely. 
3. Place 4 lava eggs in a zip-loc bag & carefully pour the marinade into it.
4. Carefully squeeze all the air in the zip-loc bag out so the eggs will be completely in marinade.  
5. Marinate overnight. 
6. To serve, drain eggs from marinade & cut into half.

Monday, April 14, 2014

Minion Cake


Sunday, April 13, 2014

Gula Melaka Chiffon

Gula Melaka Chiffon  
(Recipe adapted & modify from Happy flour) 

5 egg yolks
3 Tbsp cooking oil
1/8 tsp salt
95g plain flour
95g gula melaka (chopped)
65g UHT milk

5 egg whites
30g caster sugar

1. Melt gula melaka & milk together over low fire. Set aside to cool. 

2. Sift flour & salt powder together.
3. Use a hand whisk mix egg yolks, oil, gula melaka syrup & flour together.
4. Whisk the egg whites till frothy. Gradually add in the sugar & whisk till stiff peaks form.
5. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
6. Then fold in the rest of the meringue lightly until well combined.
7. Pour batter into a pan & bake in a preheated oven @ 160C for 50mins.


Saturday, April 12, 2014

Giveaway !

Dear all, thank you for supporting Cathy's Joy in the recent SCS Dairy Singapore competition. I collected my prize today & decided to share my joy with you. Yes, one lucky winner will be the recipient of my SCS baker's kit (worth $128)! =)

All you have to do is to hop over to Cathy's Joy in Fb
1) like & share the post in your Fb
2) tell me why you like this baker's kit

The lucky winner will be announced in Fb on next Sunday 20/4/2014.
*winner need to self collect the Baker's kit

Thursday, April 10, 2014

Cuppuccino Biscotti

Cuppuccino Biscotti 
(Recipe adapted & modify slightly from Joyofbaking  

100g chopped almonds
260g plain flour 
150g sugar 
1/2 tsp baking soda
1/2 tsp baking powder 
1/2 tsp salt 
60g strong coffee, cooled
1 Tbsp bailey
1 egg 

1. In a small bowl whisk together the coffee, bailey & egg.  

2. In a big bowl, mix flour, sugar, baking soda, baking powder & salt until combined. Gradually add the coffee mixture & mix until a dough forms, add in chopped nuts. With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log. 
3. Bake in a preheated oven @ 160C for 30mins. Remove from oven to cool for 10mins.
4. Cut the logs crosswise into slices. Arrange the slices on the baking sheet. Bake for 15mins @ 150C on each side.

Tuesday, April 8, 2014



Monday, April 7, 2014

Soufflé Cheesecake

Citron Soufflé Cheesecake
(Recipe adapted & modify from Noms I Must)  

Cheesecake filling
250g cream cheese, room temperature
60g sugar
30g unsalted butter, melted
3 egg yolks
100ml soya milk
2 Tbsp Citron paste
2 tbsp corn flour


3 egg whites
30g sugar


1. Whisk together cream cheese & sugar until creamy & smooth.
2. Pour in melted butter & mix well. Add egg yolks one at a time until incorporated
3. Add soya milk & stir until well combined. 
4. Sift in corn flour & mix well, then strain the mixture & add in Citron paste.
5. In a separate bowl, combine sugar & egg whites & beat until soft peak.
6. Fold in 1/3 of the meringue into strained mixture, then fold in lightly the rest of the meringue until well combined.
7. Pour batter into the prepared pan. Bake in a preheated oven at 140C for 50mins in water bath.