Baking | The Good Food

Thapthim Krop (Water Chestnut with Coconut Milk)

Posted on August 13, 2019 by The Good Food

Thapthim Krop (Water Chestnut with Coconut Milk)

Simple steps to follow:

In a bowl, combine water, red food colouring and water chestnut together, mix well. Allow it to sit for about 15 minutes.

Then slowly coat the dyed water chestnut with tapioca flour, make sure all is well coated. Use a sieve to sift excess tapioca starch out.

Drain off the water chestnut with a sieve and quickly put it in a bowl of cold water.

In a saucepan, combine coconut milk, pandan leave, sugar, water and sea salt together. Bring it simmer over medium-low heat. Keep stirring until sugar dissolve for about 1-2 minutes. Do not boil the coconut milk.

Thapthim Krop (Water Chestnut with Coconut Milk)

Makes : 7 – 8 persons

Ingredients:

Crushed ice
Jackfruit

Red rubies

Water chestnut (peeled & diced) – 15 pieces
Red food colouring – 1 drop
Water – 2 tablespoons
Tapioca starch – 1/3 cup

Sweetened coconut milk

Coconut milk (carton or fresh) – 250 ml
Pandan leave – 2 leaves
Brown sugar – 2 tablespoons
Water – 5 tablespoons
Sea salt – 1/2 teaspoon

Instructions:

To make red rubies

1. In a bowl, combine water, red food colouring and water chestnut together, mix well. Allow it to sit for about 15 minutes.

2. Then slowly coat the dyed water chestnut with tapioca flour, make sure all is well coated. Use a sieve to sift excess tapioca starch out. Set aside.

3. Bring a pot of water to a boil, over high-heat. Put in the water chestnut and allow it to boil for 1-2 minutes. Once the water chestnut is floating to the surface, remove from the heat, drain off the water chestnut with a sieve and quickly put it in a bowl of cold water.

To make sweetened coconut milk

1. In a saucepan, combine coconut milk, pandan leave, sugar, water and sea salt together. Bring it simmer over medium-low heat. Keep stirring until sugar dissolve for about 1-2 minutes. Do not boil the coconut milk. Remove from the heat and allow it to cool completely.

To serve

1. In a serving bowl, add in red rubies and jackfruit then ladle over coconut milk. Top with some crushed ice. Serve immediately.

Strawberry Cheese Tart

Posted on August 4, 2019 by The Good Food

This strawberry cheese tarts are perfect for when you’re craving something sweet and delicious.

Strawberry Cheese Tart

Make: 17 – 20 tartlets (3 inch wide, 1 1/2 inch deep tart mould)

Simple ingredients to make great strawberry cheese tart.

Wrap the pastry in a cling wrap and refrigerate for about 15 minutes.

Line pastry in the tart mould, one by one. Lightly press the pastry with your thumb and trim away any excess pastry from rim of the tart mould. Using a fork, prick the base.

Strawberry Cheese Tart

Ingredients:

Pastry

Plain flour – 225 grams
Milk powder – 1 tablespoon
Icing sugar – 50 grams
Butter – 110 grams
Vanilla essence – 1/2 teaspoon
Egg – 1 egg

Cream cheese filling

Cream cheese – 250 grams
Butter – 25 grams
Castor sugar – 45 grams
Egg – 1 egg
Lemon juice – 1 teaspoon
Whipping cream or milk – 35 grams
Plain flour – 20 grams

Instructions:

To make pastry

1. Cream the butter with icing sugar until the mixture is smooth and light in color.

2. Add in egg and whisk in slowly. Then add in vanilla extract, mix well.

3. Sift in flour and milk powder in two batches, scraping down the sides of the bowl between additions with a spatula, make sure all ingredients combine well.

4. Using hand, press the mixture together and form a ball. Slowly give it a few knead.

5. Wrap the pastry in a cling wrap and refrigerate for about 15 minutes.

6. Roll out the pastry to a 1/2 cm thickness. Cut pastry with a cookie cutter.

7. Line pastry in the tart mould, one by one. Lightly press the pastry with your thumb and trim away any excess pastry from rim of the tart mould. Using a fork, prick the base so that it doesn’t puff up while baking.

8. Bake in a preheated oven at 170C (340F) for 15 minutes. Remove from the oven and leave it to cool completely. Remove the tart shell from the mould once completely cool.

To make cream cheese filling

1. In a bowl, add cream cheese, butter and sugar. Cream together until smooth.

2. Add in egg, mix until combined. Then add in whipping cream or milk, mix all together.

3. Next, add in the flour and mix until combined.

4. Spoon strawberry jam in the tart shell then spoon in the cream cheese mixture on top of the strawberry jam.

5. Top with strawberry jam again, then swirl with a toothpick to create a marble effect.

6. Bake in a preheated oven at 200C (390F) for 10 – 12 minutes.

7. Remove from the oven and cool completely.

8. Chill in the fridge for 2 hours before serving.

Egg Tart

Posted on August 3, 2019 by The Good Food

This rich and buttery Egg Tart are filled with a delicious custard filling made with egg, fresh milk & sugar that make the perfect afternoon treat.

Egg Tart

Make: 20 – 25 tartlets (3 inch wide, 1 1/2 inch deep tart mould)

Ingredients:

Pastry:

Plain flour – 280 grams
Icing sugar – 2 tablespoons
Butter – 150 grams
Egg yolk – 2 egg yolks
Egg white – 1 egg white

Egg custard:

Castor sugar – 110 grams
Hot water – 150 grams
Egg – 4 eggs
Fresh milk – 250ml
Vanilla extract – 1/2 teaspoon
Fine salt – 1/4 teaspoon

Instructions:

To make pastry

1. Cream the butter with icing sugar until the mixture is smooth and light in color.

2. Add in egg yolks & egg white, whisk in slowly. Then add in vanilla extract, mix well.

3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, make sure all ingredients combine well.

4. Using hand, press the mixture together and form a ball. Slowly give it a few knead.

5. Wrap the pastry in a cling wrap and refrigerate for about 15 minutes.

6. Roll out the pastry to a 1/2 cm thickness. Cut pastry with a cookie cutter.

7. Line pastry in the tart mould, one by one. Lightly press the pastry with your thumb and trim away any excess pastry from rim of the tart mould.

8. Refrigerate for about 30 minutes.

To make egg custard

1. Preheat the oven to 180C (350F).

2. Add sugar into hot water, mix until completely dissolve.

3. Whisk egg with fresh milk and pour in sugar water and mix well.

4. Sift egg mixture and carefully pour egg mixture into each of the tartlet shell.

5. Bake for 25 minutes until the edges are lightly brown and custard is cooked through.