Tag Archives: New Year

Funfetti Cheesecake 

1 Reply

Can’t believe 2017 is almost over ! It has been a fun and eventful year for me ! I have tried a number of new things…..I did a 10K run (and I actually ran the whole 10K, not walking !) I did two Christmas markets, selling my cookies for the very first time…..I have also injured my feet (plantar fasciitis) and I am not sure when they will completely healed….but oh well, that’s an age thing too, I guess……But overall, I think I had more good than bad this year ! I hope 2018 will be even better, I already have many plans in my mind ! Hope yours will be a prosperous one too ! 

Here is a fun cake to make for New Year ! Funfetti Cheesecake ! I added some rainbow sprinkles to a basic cheesecake recipe and used shortbread cookies for the crust. I baked the cheesecake in a hot water bath to prevent the cake from cracking….Hope you’ll enjoy it and have a fun New Year ! 

Makes one 6-inch cake

For the crust 

  • 150 g shortbread cookie crumbs (you can use any cookies of your choice)
  • 45 g unsalted butter, melted 

For the filling 

  • 500 g light cream cheese, softened 
  • 180 g granulated sugar 
  • 2 eggs
  • 30 g all-purpose flour 
  • 7.5 mL pure vanilla extract 
  • 25 g rainbow sprinkles

Extra sprinkles and whipped cream for decorating if needed 

  1. To make the crust, mix cookie crumbs and melted butter together 
  2. Press firmly onto bottom of a 6-inch springform pan lined with parchment paper 
  3. Bake for about 8 minutes, cool slightly 
  4. To make the filling, beat together cream cheese and sugar until smooth using an electric mixer 
  5. Add eggs, flour and vanilla, mix until blended 
  6. Fold in sprinkles 
  7. Pour into pan, smooth with a spatula and bake in a hot water bath for 50-60 minutes. You can wrap the bottom of the pan with aluminum foil to prevent seepage 
  8. Cool completely, then refrigerate 
  9. When ready to serve, remove cake from pan, decorate with whipped cream and more sprinkles 

 

Advertisement

Baked Coconut Sticky Rice Cake for Lunar New Year

8 Replies

Lunar New Year was my favourite celebration when I was a kid in Hong Kong. I could visit and play with my cousins, get red envelopes and of course, eat lots and lots of good food ! My mom used to make all kinds of dishes and rice cakes, sweet and savoury. To be honest, I have never made them, because hers are always the best! But this year I thought…..hey, I am a baker, I should at least bake something to celebrate. Then, I remembered a recipe from my mom’s friend….Baked Coconut Sticky Rice Cake! I have modified her recipe to make it less greasy and added some shredded coconut on top. The glutinous rice flour and coconut milk should be available in any Asian market. Use the brands in the picture if you can find them, as according to the expert, aka my mom, they are better. (I am not sponsored by them, just personal preference) The cake will rise inside the oven, but then concave in a little when cooled and that’s ok. It doesn’t change the taste nor the texture of the cake. I used a round cake pan because but in Chinese, the word “round” has a meaning of being together. You can use a square pan, which probably will be easier to cut.

Wishing everyone good health and a prosperous year !

Baked Coconut Sticky Rice Cake

Makes one 8 inch round cake

  • 400 g glutinous rice flour, sifted (1 package)
  • 200 g granulated sugar
  • 5 eggs (lightly beaten)
  • 400 mL canned coconut milk (1 can)
  • 60 mL coconut oil (melted)
  • 1 teaspoon pure vanilla extract
  • 45 g unsweetened shredded coconut Baked Coconut Sticky Rice Cake
  1. Preheat oven to 350°F
  2. Line bottom of baking pan with parchment paper and lightly grease bottom and sides
  3. In a large bowl, mix together flour and sugar
  4. Stir in eggs, coconut milk, oil and vanilla until smooth using a hand whisk
  5. Strain batter through a mesh and pour into baking pan
  6. Sprinkle shredded coconut on top
  7. Bake for about 30 minutes, then reduce heat to 325ºF and bake for another 30 minutes (toothpick should come out clean when inserted into middle)
  8. Turn heat off, leave cake in oven with door ajar for about 20 minutes
  9. Take it out, cool slightly and serve warm
  10. You can store the cake in the fridge for up to 1 week. Reheat in oven before serving. Baked Coconut Sticky Rice Cake

Simple Chocolate Mousse

Leave a reply

I just can’t get enough of chocolate, even after Christmas and New Year !  Most mousse recipes contain raw eggs which I don’t feel too comfortable with, especially with kids in the house. This recipe only uses 5 ingredients, it is much easier and doesn’t involve raw eggs.  Hope you enjoy it !

Makes about 4 servings

  • 3 ounces semi-sweet chocolate, plus about 1/2 ounce for toppings, finely chopped 
  • 1 cup heavy or whipping cream
  • 1/2 teaspoon pure vanilla extract
  • pinch of salt
  • 1 tablespoon of granulated sugar to adjust sweetness if desired
  1. Heat cream in a non-stick pot over medium heat
  2. Add chopped chocolate, sugar and salt, stir until smooth and chocolate all melted
  3. Turn heat off, mix in vanilla extract 
  4. Pour mixture through a fine strainer
  5. Let cool, cover and refrigerate overnight
  6. Before serving, whisk mousse using an electric mixer until soft peak is formed 
  7. Spoon or pipe into glasses then top with chopped chocolate

Sparkling Jello

Leave a reply

New Year is just 3 days away !  My daughter said I have to make something festive to celebrate. Last week, I came across a champagne and vodka jello recipe on Pinterest. Well…. I don’t drink and I can’t make something alcoholic for my kids, so I used Sprite instead and added some frozen berries to make it more colourful.  You can use any kind of clear carbonated drink you like.  Have a Happy New Year !

Makes about 12-16 mini jello cups, about 50 mL each

  • 2 envelopes or tablespoons unflavoured gelatin powder
  • 2 cups carbonated drink of choice (cold)
  • 200 mL water
  • 1-2 tablespoons granulated sugar if needed to adjust sweetness
  • Frozen berries, mangoes, or other fruits for decoration
  1. Sprinkle 2 envelopes of gelatin over 100 mL of water, let sit for a few minutes
  2. Add sugar to remaining water and heat until just boiled
  3. Pour hot water into gelatin mixture, stir until all dissolved
  4. Add carbonated drink, stir to mix, then pour into jello cups or bowls
  5. Add a few small pieces of frozen fruits to decorate
  6. Wrap and refrigerate until set, about 3 hours or overnight