No Bake Chocolate Banana Cheesecake recipe

Photo by Mike Dorner on Unsplash

Hello!

I am back with another recipe and this time, my family brought a brunch of banana about 5 days ago. We couldn’t eat it on time and two remaining bananas were overripe. In addition, my fridge still have the last bit of whipping cream that was just nice of 200ml.

I decided to matchmake Mr. banana and Ms. dark chocolate on a date and they turn out to be a perfect match because the natural sweetness of the banana comprehend well with the bitter sweetness of the dark chocolate. This cake combination is absolutely amazing and my family and friends tried it and they told me it was surprisedly good and they did not know that banana could match well with dark chocolate.

This cake is relatively not sweet so it is good for those who are particular about the sugar intake, about 9g per slice. I will share the recipe below.

No bake chocolate banana cheesecake recipe (contain fresh banana puree):

Serving size: 3-4 pax, 6 slices

Cake pan size: 15cm diameter by 7cm (height)

Ingredients required:

For crust based:

  • 90g of Oreo cookies, finely crush
  • 50g of unsalted butter, melted

Cream cheese based:

  • 250g of Philadelphia cream cheese block, room temperature.
  • 50g of powdered/icing sugar
  • ½ teaspoon of organic apple cider vinegar OR 1 teaspoon of lemon juice
  • 1 tablespoon of pure vanilla extract
  • 110g of no added sugar plain/greek/greek-style yoghurt, room temperature (I used Meiji Bulgaria natural yoghurt)
  • 80g of chocolate chips, melted and cooled** (I used 55% dark chocolate, any chocolate is fine except for white chocolate)
  • 2 ripe banana, mashed (about 230g)
  • 200ml of whipping cream, cold
  • 6g of gelatine sheet or powder
  • 30g of milk, warm

**I used a double boiler method to melt the chocolate. You can also use a microwave to melt chocolate at low-medium power. Please melt the chocolate and allow it to cool for at least 10 minutes before pouring it to the cream cheese mixture.


Instruction steps

  1. Mix the crush Oreo cookies and melted butter until the cookies is slightly damp and pour the crumb into a removable bottom cake pan and place in the freezer for 30 mins. (Remember to take out after 30 minutes)
  2. Place the gelatine sheet into a bowl of ice cold water and soak it for 6mins. Alternatively, if you are using a gelatine powder, pour 30g of milk into the gelatine powder and set aside. Do not mix.
  3. Place the cream cheese block in the mixing bowl and mix well with a spatula till smooth texture.
  4. Add the icing sugar to the cream cheese and mix till the sugar are dissolved.
  5. Add apple cider vinegar (OR lemon juice), vanilla extract and yoghurt. Mix well and set aside.
  6. Pour the cold whipping cream in the mixing bowl and start whisking until a soft peak is achieve.
  7. Take the whipped cream and gently fold into the cream cheese mixture.
  8. Squeeze out the excess water from gelatine sheet, add 30g of warm milk and stir well. Alternatively, if you are using gelatine powder, microwave in medium-high power for 30 secs and stir well.
  9. Add the gelatine milk into cream cheese mixture and mix well.
  10. Split the cream cheese mixture into two mixing bowl. Leave about 200g for the banana mixture. The rest will belong to the chocolate mixture.
  11. Chocolate Cheese mixture: add 80g of melted chocolate into the cream cheese mixture and mix well.
  12. Pour the chocolate cheese mixture into the cake pan and place in the freezer for 20 minutes only.
  13. Banana Cheese mixture: Mashed the banana into a puree and add the puree into the cream cheese mixture. Mix well.
  14. Take out the cake pan after 20 minutes, pour the banana cheese mixture into the cake pan.
  15. Fridge the cake overnight. (Do not place in the freezer).
  16. Slice the cake and cake and serve!

Happy Baking!

No Bake Mango Yoghurt Mousse Cake

Featured Photo by Avinash Kumar on Unsplash

Hello, it’s summer time and mango season is here! Mango is on sales at an affordable price and my parents purchased a bundle of them. I saw a container filled with freshly cut mangoes in the fridge for the past 2 days and no one ate it.

My family had no time to eat it or probably they might be sick of eating mangoes for the past whole week. So, I decided to put a twist to the freshly cut mangoes and turn them it into a cold dessert that my family can enjoy!

I made this no bake mango yoghurt mousse cake using 3 fresh mangoes and the cake taste amazing! (justified by my family and friends). The overall of sweetness the cake is just right, not too sweet.

No bake mango yoghurt mousse cake recipe (with gelatine):

Cake pan size: 15cm/6”

Ingredients required:

For crust based:

  1. 90g of digestive cookies, finely crush
  2. 40g of unsalted butter, melted

Yogurt mousse based:

  1. 200ml of whipping cream, cold
  2. 150g of greek/greek style/plain yoghurt (no added sugar)
  3. 35g of powdered/icing sugar
  4. 20g of condensed milk
  5. 180g of fresh mango puree (80% blended, contain slight bit of mango fresh)
  6. 7g of gelatine sheet or powder
  7. 30g of milk, warm

Mango Jelly coating:

  1. 70g of fresh mango puree (100% fully blended)
  2. 4g of gelatine sheet or powder
  3. 20g of water

FYI: To achieved an 80% blended mango puree, do not blend the fresh mango to a very smooth puree, retaining a slight bit of mango flesh. For a 100% blended mango puree = blend it until a very smooth mango puree.

Instructions steps:

  1. Mix the crush digestive biscuits and melted butter until the cookies is slightly damp and pour the crumb into a removable bottom cake pan and place in the freezer for 30 mins.
  2. Place the gelatine sheet into a bowl of ice cold water and soak it for 6mins. Alternatively, if you are using a gelatine powder, pour 30g of milk into the gelatine powder and set aside. Do not mix.
  3. Pour the cold whipping cream in the mixing bowl and start whisking until it turns foamy.
  4. Add the powdered sugar to the whipping cream and continue whisking to a soft peak.
  5. Once the soft peak is achieved, add the yoghurt to the whipped cream.
  6. Gently fold the yoghurt with whipped cream till it is just incorporated. (Do not overdo it).
  7. Add the condensed milk and 80% blended mango puree to the whipped cream. Gently mixed well.
  8. Squeeze out the excess water from gelatine sheet, add 30g of warm milk and stir well. Alternatively, if you are using gelatine powder, microwave for 30 secs and stir well.
  9. Add the gelatine milk mixture into mango mousse mixture and mix well.
  10. Pour the cream cheese into the cake pan that contain the digestive biscuits
  11. Fridge it for at least two hour before taking it out for the mango jelly coating.

Mango Jelly coating (Two methods):

1st method: Gelatine sheet:

  1. Place the gelatine sheet into a bowl of ice cold water and soak it for 6mins.
  2. Heat up the fully blended mango puree and 20g of water in the pot. Turn off the stove when it’s boiling. Alternatively, you can use a microwave, place the mango puree and water in the microwave for 30s.
  3. Allow to cool for 3 min.
  4. Squeeze out the excess water from gelatine sheet and add the gelatine sheet to the hot mango puree and mix till the gelatine sheet dissolved.
  5. Hold a strainer on top of the mousse cake and pour the mango jelly over it.
  6. Fridge the cake overnight. (Do not place in the freezer).

2nd method: Gelatine powder:

  1. Pour 20g of hot water into the gelatine powder and mix well.
  2. Pour the full blended mango puree into the gelatine liquid.
  3. Hold a strainer on top of the mousse cake and pour the mango jelly over it.
  4. Fridge the cake overnight. (Do not place in the freezer).

The reason why I chose not to use a a very smooth mango puree for the mousse based is the bits of mango flesh/pulps provide a slight texture instead of the cake just melting into your mouth. It also enhance the flavour of the cake alongside with the digestive crumbs make it flavourful. However, you can choose to use a very smooth mango puree for the mousse based if you prefer a ‘melt in your mouth’ cake texture.

Happy Baking!

No Bake Chocolate Cheesecake recipe

Featured image by Tetiana Bykovets on Unsplash

Hello guys! It’s been quite a while since I shared my food recipe. I love cooking and find joy in doing so simply because I get to enjoy the process of making the food as well as acknowledging what nutritions I get. This is important for me as I am particular of what food goes into my stomach.

This recipe is neither too sweet nor less sweet and it contains gelatine too. I feel the taste is well balanced with the ganache, chocolate cream cheese and Oreo based. This is definitely chocolatey, Sorry for those non-chocolate lovers. This recipe may not be for you but I do have a non-chocolate cheese cake recipe, do check it out here on my Instagram post. I’ll share it at the end of the post!

No bake chocolate cheesecake recipe (with gelatine):

Cake pan size: 15cm/6”

Allergic advice: contain gluten, dairy

Ingredient required:

Crust based:

  • 100g of Oreo cookies, crush (do not remove the fillings)
  • 45g of unsalted butter, melted

Chocolate Cream cheese mixture:

  • 250g of cream cheese block, room temperature (I used Philadelphia)
  • 60g of powdered/icing sugar
  • 1 tsp. of lemon juice, freshly squeezed (optional)
  • 1 tsp of vanilla extract (optional)
  • 50g of greek/greek style/plain yoghurt (no added sugar)
  • 150g of dark chocolate (55%), melted
  • 150 ml of whipping cream, cold
  • 5g of gelatine sheet or powder
  • 30g of milk, warm

Chocolate ganache:

  • 50g of dark chocolate (70%), chopped or in chocolate chip drop size
  • 70g of whipping cream, warm
  • 90g of whipping cream, warm (if you prefer a thinner chocolate ganache)

Instruction step(s):

  1. Mix the crush Oreo cookies and melted butter until the cookies is slightly damp and pour the crumb into a removable bottom cake pan. Place in the freezer for 30 mins.
  2. Place the cream cheese block in the mixing bowl and mix well with a spatula till smooth texture.
  3. Add the icing sugar to the cream cheese and mix well.
  4. Add lemon juice, vanilla extract. Mix well.
  5. Place the gelatine sheet into a bowl of ice cold water and soak it for 6mins. Alternatively, if you are using a gelatine powder, pour 30g of milk into the gelatine powder and set aside. Do not mix.
  6. Add yoghurt to the bowl and mix well.
  7. Slowly pour in melted chocolate and gently fold the mixture together.
  8. Squeeze out the excess water from gelatine sheet, add 30g of warm milk and stir well. Alternatively, if you are using gelatine powder, microwave for 30 secs and stir well.
  9. Add the gelatine milk mixture into chocolate cheese mixture and mix well. Set aside the mixture.
  10. Pour cold whipping cream into a new mixing bowl.
  11. Start whipping the cream until it turns foamy.
  12. Add 2 tbsp. of powdered sugar and continue whisk to soft peak.
  13. Gently fold the whipped cream into the chocolate cheese mixture.
  14. The chocolate cream cheese mixture should be smooth and creamy texture.
  15. Pour the cream cheese into the cake pan that contain the Oreo cookies
  16. Tap the cake pan few times to release any trapped air bubbles.
  17. Fridge it for at least 4 hours or overnight.
  18. After 4 hours, take out the cake from fridge for the chocolate ganache
  19. To the chocolate ganache, heat up the whipping cream close to boiling.
  20. Turn off the heat when it’s about to boil.
  21. Pour the warm whipping cream into the 50g dark chocolate and let it sit for 3 minutes.
  22. After 3 minutes, stir the mixture well and pour to the cake pan. You might need to use a spatula to spread out the chocolate ganache evenly.
  23. Allow the chocolate ganache to set for 1 hour in the fridge.
  24. Serve the cake on its own or decorate with some fresh strawberries!

Tip(s):

  1. Do not soak the gelatine sheet too long as it will lose it setting properties.
  2. Do not add boiling water to the gelatine sheet, it will weaken the set properties. Hot water of less than 80°C or 175°F is preferred.
  3. Take out the whipping cream from the fridge right before you are about the whip the cream. OR you can put the bowl with the whipping cream on top of a bowl of ice cold water. This ensure that it stay cold.

Finally, my recipe for a classic no bake cheesecake. I used full fat or natural yoghurt instead of a sour cream as it is much healthier and contain probiotics which is good for the gut.

I created this Instagram account to share my recipe with anyone who is keen and also documenting my food creation. The recipe is definitely inspired from watching those YouTube recipe video but I do not copy the recipe blindly and called it mine. I do take inspiration from them and ultimately creating my own recipe according to my likings. If I do used their recipe, I would definitely credit them.

Feel free to leave a comment below if you have any enquires about the cheesecake, I would try my best to advice you. Till next time! 😀

Happy Cooking!

Simple Homemade Korean Dishes

Featured image: Photo by Yeo Khee on Unsplash

Hello. I have been innovating my new dishes lately and adding my own twist to it. I enjoyed cooking and the luxury of having to eat what I cooked make me feel content. I know some may find cooking a hassle because of the effort required from preparation, cooking and risking yourself to oil splatter. But trust me, when you cook your own dishes, it can be much more healthier and nutritious as compared to takeaways or food deliveries. Besides, you know what ingredients you have put in the meal as well as the estimate amount the calories.

The first recipes I am sharing is Mandu Kimchi Jjigae (dumpling Kimchi Stew). This is a relatively popular dish among Koreans and well-loved among foreigners too.

Disclaimer: I am a person that cannot take very spicy food if not my gastritis would be triggered. So there are some ingredients I may have altered to my liking but I would provide options to include them in.

Homemade Mandu Kimchi Jjigae taken by me.

Abbreviation: tbsp = tablespoon, tsp = teaspoon.

My recipe for Mandu Kimchi Jjigae (2 servings)

This recipe is dairy-free.

Preparation time: 5 – 7 minutes

Cooking time: 20 – 30 minutes.

Total time: 25 – 37 minutes.

Soup stock:

  • 1/3 cup of dried anchovies
  • 1/2 slice onions

Alternative: ready-made chicken/pork/beef stock

Main Ingredient lists:

  • 1/2 of a regular size zucchini, sliced
  • 1 medium size carrot, sliced
  • 150g of kimchi, sliced
  • 8 big handmade mandu (handmade dumplings) Alternative: frozen pre-made mandu

Extra ingredients to add in: (optional)

  • 1 block of firm tofu, sliced
  • 1-2 tbsp of gochugaru (Korean hot pepper flakes)
  • 1/2 cup of kimchi juice

How to make the Jjigae base:

  • 2 tbsp of gochujang (hot pepper paste)
  • 1 tbsp of soya sauce
  • 1 tsp of minced garlic
  • 1 tsp of ground black pepper
  • 3 tsp of sugar (adjust according to your liking)
  • Add in gochujang (hot pepper paste), soya sauce, minced garlic, ground black pepper, sugar and gochugaru (if available) and kimchi juice (if available) into a bowl.
  • Mix them well and done.

Cooking steps:

  • To make the soup stock, put some dried anchovies and sliced onion in a pot filled with 500ml of water. Allow it to boil for 15 minutes. If you are using ready-made stock, you can skip this step and pour the chicken stock in the next step.
  • After 15 minutes, lower the heat remove the anchovies and add in the sliced zucchini, carrot, kimchi and jjigae base into the pot.
  • Bring the stew to boil and simmer for 10 minutes.
  • After 10 minutes, add in the mandu and let it boil for 5 – 7 minutes depending on the mandu size.
  • Turn off the heat and pour the Mandu Kimchi Jjigae in a bowl and serve! Optional: garnish with spring onions before serving.

Recipes for handmade dumplings:

Preparation time: 20 – 30 minutes.

Ingredient lists:

  • 220g of minced pork (Alternative: chicken/beef)
  • 4 shiitake mushrooms, diced
  • 1 tbsp of sesame oil
  • 1 tbsp soya sauce
  • 1 tbsp oyster sauce
  • 2 tsp of sugar
  • 1 tsp of salt
  • 1 tbsp of fish sauce
  • 1 egg, beaten
  • 1 tbsp of corn flour
  • 1 packet of gyoza pastry

Extra ingredients to add in: (optional)

  • Spring onions, chopped
  • Korean Chives, chopped

Preparation steps:

  • Add in minced pork, shiitake mushrooms in a mixing bowl.
  • Add in the seasonings: sesame oil, soya sauce, oyster sauce, sugar, salt fish sauce and egg.
  • Mix the seasoning well with the minced pork and shiitake mushrooms.
  • Add in the corn flour and mix well. Leave it aside.
  • Prepare a tray or a large container where you can store your dumpling.
  • Shift the tray/container with a bit of flour to prevent the dumplings from sticking on the tray/container
  • Put a scoop of minced pork-mushroom in the centre of a piece gyoza pastry and start folding your dumpling. Placed the mandu on the tray once folded.
  • 1 packet of gyoza pastry should make about 25-30 mandu.
  • Keep the unused mandu in a vacuum tight container and freeze them immediately.

There are many ways to fold a dumpling, I pick the most simple one (circle in red).

Image credit: redhousespice.

I’ll provide the link on the various way to fold the dumpling: Ten ways to fold dumplings.

The second recipes I am sharing is the Korean Fried Chicken which is also a popular dishes that loved by local and foreigners.

Homemade Korean Fried Chicken Fillet with rice cake

My recipe for Korean Fried Chicken (2 servings)

This recipe is dairy-free.

Preparation time: 10 minutes

Cooking time: 10 minutes.

Total time: 20 minutes.

Main Ingredient lists:

  • 1 packet of fresh chicken fillets about 7 strips. Alternative: any other chicken part
  • A handful of tteok/rice cake (For frozen rice cake, kindly pre-soak in warm water)
  • 1 tbsp of korean sesame oil
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 tsp of grated ginger
  • 1 cup of potato starch mixed with rice flour (ratio 3:1)
  • Cooking oil for deep frying (I used canola oil).

Ingredients for Fried Chicken Sauce:

  • 1 tbsp of gochujang (hot pepper paste)
  • 1 tbsp of soya sauce
  • 3 tbsp of tomato ketchup sauce
  • 1 tsp of korean sesame oil
  • 1 tbsp of minced garlic
  • 2 tsp of brown sugar (white sugar is also okay)

Recommended ingredient to add in:

1-2 tbsp of honey (this will make the chicken sticky and nice gloss finish). In this case, I did not add honey because one of my family members is allergic to honey.

Cooking steps:

  • In a bowl, put chicken fillet, sesame oil, salt, pepper and grated ginger. Mix them well.
  • Add in a cup of potato starch and rice flour (ratio 3:1) into the bowl and coat the chicken evenly. Alternatively if you do not have potato starch, you can use corn starch.
  • Add cooking oil into a deep fryer/wok/pan. Heat the oil to about 175℃ (350°F). Slowly add the chicken fillet inside the deep fryer.
  • Cook till it’s golden for about 3-4 minutes. Remove the fried chicken and placed them on a kitchen paper or drain them on mesh strainer set in a bowl.
  • Reheat the oil to 175℃ (350°F) and fried the chicken fillet again for about 2-3 min.
  • Remove the chicken and set it aside.
  • Prepare the fried chicken sauce by putting all the ingredients and mix them well.
  • Pour the sauce into the pan and turn on a low heat.
  • Allow the sauce to simmer and add the fried chicken and rice cake.
  • Turn off the heat and coat the fried chicken and rice cake evenly.
  • Plate the fried chicken on a serving bowl and sprinkle some sesame seeds (optional).
  • Serve with rice or eat it alone.

Violà! You are done! 🙂

I hope you find some inspiration in my recipes or you can adjust accordingly to your preference!

A recipe has no soul. You as the cook must bring soul to the recipe.

Thomas Keller

Cheers!

June Favourites 2020

Featured image: Photo by Loverna Journey on Unsplash

Hey! We have passed the mid-year and left with relatively five months to mark the end of 2020 and ring the bell for 2021! How has the half-year been for you? I know we are experiencing new changes due to pandemic and I hope that you are positively adapting to new norm such as sanitising your hands often, wearing a mask when you heading outside and keeping a safe distance from one another.

If you are new to this segment, I’ll be sharing about 2 or 3 favourites that I have used for June. It can be anything from beauty, makeup, book, music or app. FYI: The product(s) mentioned is/are not sponsored.

Favourite Beauty of the month: MISSHA Time Revolution Red Algae Treatment Essence (150ml)

This red algae treatment essence retails for 39,000 Korean Won and that is equivalent to about 45 SGD. I think the price point is considered affordable as compared to a renowned facial treatment essence. This was newly launched this year in February but I ordered this in mid-May from an online store (Shopee) and the package arrived in early June which is in time for this month favourites!

If you have been wondering is it necessary to include treatment essence in your skincare routine? I would say it is not essential, but it’s good to have one. Facial Essence is a lightweight liquid formulation that adds a level of hydration. Besides, it contains concentrated active ingredients that target different skin concern such as wrinkles, fine lines, dullness and uneven skin tone.

Red algae have been a rising trend in the skincare industry that it was said to have numerous benefits to the skin. MISSHA utilized their technology and slowly ferments at 36.5℃ for 100 days to increase the anti-oxidant power of the Irish Moss extract (also known as red algae) and then it captures the 100% undiluted solution. It has been about a month since I have used the new red algae treatment essence.

What I like about this Time Revolution Red Algae Treatment Essence:

  1. The essence is suitable for all skin type, especially dull and stressed skin.
    • FYI: My skin type is combination-sensitive and up to this point, I did not experience any skin reactivity after application.
  2. The essence only contains one ingredient which is 100% Chondrus Crispus Extract (scientific name) as stated in the ingredients list.
    • Chondrus Crispus is widely known as red algae which is a type of seaweed that is a rich source of nutrients for the skin. It’s highly rich in phenols and fatty acid that gives remarkable moisturising properties to maintain the skin’s natural protective film, replenish the skin’s natural water reservoir, and increase its moisture-retention capabilities.
    • It contains high potent antioxidants that help fight free radicals making it a powerful anti-ageing and anti-inflammatory. I did notice that it does reduce the redness on my skin.
    • It contains a high concentration level of carrageenan. This form a “protective” film layer on the skin to shield it against environmental stress and damaging air-bone pollutants.
  3. It absorbs quickly into the skin and leaves no sticky/tacky feeling. The viscosity of this essence is a slight gel-like liquid as compared to their best seller of a water-like viscosity.

Based on the photo, you can see that the essence is slightly pale reddish which comes from the red algae. This is 100% naturally pigment with no artificial colouring. It also contains no fragrance.

Honestly, I couldn’t think of any cons to this product because it was a simple ingredient product. So either your skin loves it or your skin hates it.

Overall, I had a pleasant experience using this for more than a month and it definitely moisture my skin. On top of that, my skin seems to be more “brighter” than before which gives a healthy natural glow. I think this could be a good addition to the skincare routine as our face might experience external stress from wearing a face mask which has become mandatory in our daily life. I highly recommend to those whose skin need protection and and has lost its strength barrier.

My rating for this product:

Rating: 4.5 out of 5.

For more information, you can visit the Missha official website or Missha US website.

Disclaimer: I find this product beneficial to my skin but it may or may not works for everyone. Kindly understand that every individual has different skin type and texture. I recommend that you do some research before purchasing the product or patch test on your skin before usage. This is not a sponsored post too.

Click on page 2 for more favourites.