Hi! Sorry I took so long to post. I had been really busy with school. It’s week 12 of semester 2 now and everyone is busy rushing to meet assignments and projects deadlines. Insane madness. Made these rum balls a few weeks ago for my friends! Hardly can find bakeries that sell rum balls anymore. Well, the bakery famous for their toufu tarts do sell rum balls. But they are so expensive. They dont sell individual pieces so u have to buy 10 at one go for probably $9? i forgot the exact price but it’s just expensive! Why now make it yourself instead? Its pretty easy! You can use any chocolate cake recipe you want. I have been using this chocolate cake recipe for almost every cakes that has to do with chocolate because it has never failed me. I have baked chocolate Layered Cake, oreo Cupcakes, baileys cupcakes, chocolate devil cupcakes with this recipe. (:
5-10 tbsp of Rum (depends how strong you want)
4 tbsp Condensed milk (depends)
1. Crumble your chocolate cake
2. Add condensed milk and rum and mix it w a spoon or your hands. I added the condensed milk 1 tbsp at a time until it is sticky enough to roll them into balls. Actually I think it depends what kind of chocolate cake you are using. If your chocolate cake recipe is pretty compact-brownielike then u can probably reduce your condense milk.
3. Roll your cake mixture into balls.
4. Coat them with milk and chocolate rice and place them on a plate.
5. Store them in an air tight container in the fridge.
I can’t wait to share this recipe and i urge you to try this because this cake is heavenly delicious. It’s dense, ultra rich & chocolatey. Nobody knows it’s a healthier version. And… the best part about the cake is that… A SLICE ONLY CONSIST OF 164 CALORIES! Can you believe it??? This is absolute good news to those who are on diet and weight conscious people. INDULGE WITHOUT A PINCH OF GUILT. I can’t emphasise enough how amazing this cake is! Although it takes a little extra effort but it’s all worth it. I am definitely going to make this again. Definitely.
Ingredients ( Adapted from EatingWell)
- 7 ounces 60-70% bittersweet chocolate, finely chopped
- 1/3 cup unsweetened cocoa powder, preferably natural
- 2 tablespoons all-purpose flour
- 2/3 cup plus 1/4 cup sugar, divided
- 1/8 teaspoon salt
- 1 cup nonfat or low-fat milk
- 2 large egg yolks, at room temperature (see Tip)
- 1 teaspoon vanilla extract
- 3 large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
- Position rack in lower third of oven; preheat to 350°F. Line the bottom of an 8- or 9-inch cake pan (1 1/2 to 2 inches deep) with parchment paper and coat the sides of the pan with cooking spray. Put a kettle of water on to boil for Step 6.
- Place chocolate and cocoa powder in a large bowl.
- Combine flour, 2/3 cup sugar and salt in a small heavy saucepan. Whisk in just enough of the milk to form a smooth paste. Mix in the remaining milk. Cook over medium heat, stirring constantly with a wooden spoon to prevent burning (especially around the sides and bottom edges of the pot), until the mixture begins to bubble. Boil gently, stirring constantly, for 2 to 2 1/2 minutes (the mixture will get very thick and then you may notice that it thins ever so slightly as the starch cooks). Scrape the hot mixture immediately over the chocolate and cocoa. Stir until the chocolate is completely melted and smooth. The batter will be very thick. Stir in egg yolks and vanilla.
- Beat egg whites and cream of tartar in a mixing bowl with an electric mixer on medium speed until soft peaks form. Gradually sprinkle in the remaining 1/4 cup sugar, beating on high speed until the egg whites are stiff but not dry.
- Gently fold about one-fourth of the egg whites into the chocolate batter to lighten it. Gently fold in the remaining egg whites until no white streaks remain. Scrape the batter into the cake pan, smoothing the top.
- Set the cake pan in a larger baking pan and place on the oven rack. Pour enough boiling water into the baking pan to come a third to halfway up the side of the cake pan. Bake until the surface of the cake is slightly crusted and springs back when gently pressed, 25-30minutes. (The cake will still be quite gooey inside. I inserted a toothpick but it didnt come out clean. )
- Leavve your cake to cook and preferably refrigerate (strongly encourage) it for a couple of hours before cutting it. I cut mine after it has cooled slightly and the cake was in a mess! It was so crumbly.
To serve: Soak the blade of a thin knife in a cup of very hot water until warm. Slide the knife around the sides of the pan to release the cake. Place a piece of wax paper on top of the cake. Invert a plate over the wax paper and invert the pan onto the plate. Remove the pan and peel away the paper liner. Place a serving plate over the cake and turn the cake right-side up again; remove the wax paper. Dip a sharp knife in hot water and wipe it dry before cutting each slice.
– store in the refrigerator in an air tight container fir up to two days
These wobbly egg custards that cld be identified on almost every table in a Japanese restaurant-I hated them when I was a kid. I didn’t dare to eat them for a long period of time. But now, (foridkwhatreason) they are my favourite. ^^ Eating homemade chawanmushi is a total different experience. This recipe is v simple to follows. You can serve these hot and delicious chawanmushi within 20 mins.
Ingredients: [Recipe adapted from ieatishootipost ]
1 cup of dashi
1 1/3Tbsp soy sauce
2/3 Tbsp mirin
1. Prepare the dashi stock. You can buy the instant stock from super market or make it on your own. I bought Ajinomoto’s “Hon dashi” granules and make it to stock. Approx 1tsp of granules per cup of water.
2. Break 2 eggs and lightly beat them. Add dashi stock to the eggs and mix well.
3. Sieve the egg mixture. ( vital in obtaining a smooth egg custard as this removes small lumps of egg whites)
4. Add soy sauce and mirin. Stir lightly
5. Spoon the fillings ( ie: chicken, crab meat, mushrooms, ginko nuts, etc…) into the bowl and add the egg mixture.
6. Steam the chawanmushi for 15 mins under low heat. Do not cover the lid fully, Use a chopstick to create an opening. The temperature is too high in the pan which may create air bubbles.
7. Garnish with some spring onions. (optional)
I made these easy brazilian cheese pops over the weekend and they were a hit. I got this recipe from simply recipes. They are so easy to make. All you need are the basic ingredients and a whisk!! They were so good that I didn’t have time to take a good pictures. Ha. I couldn’t resist the temptation.
1/3 cup olive oil ( I used veg oil)
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference) ( I used mix of mozzarella and Parmesan)
1 teaspoon of salt (or more to taste)
1. Preheat your oven to 200 degrees Celsius
2. Grease your mini sized muffin tin**
3. Mix all ingredients together and pour them into the muffin tin until the brim. ( I sprinkle some Parmesan cheese on top)
4. Send them into the oven for about 15-20 mins and they are ready when it’s golden brown.
*Batter can be kept up to a week.
* Watch them rise beautifully.
* Best serve hot.
I’ll def make again! Will put up a clearer picture the next time.