Kopi Telur (Coffee with Sweet Egg Foam and Condensed Milk)

Adapted from Saveur.

Ingredients

1. Water, 59ml
2. Honey, 1.25 tsp
3. Vanilla extract, 1/4 tsp
4. Egg yolk, 1
5. Sweetened condensed milk, 1 tbsp
6. Coffee, 118ml

Instructions

1. In a tall glass, whisk water, honey, vanilla and egg yolk until foamy.
2. Pour sweetened condensed milk into centre of foam.
3. Pour coffee into the hole left by milk, forming 3 layers, with the condensed milk at the bottom, coffee in the middle, and foam on top.

Yakult Kopi/Teh C (Yakult Milk Coffee/Tea)

Ingredients

1. Yakult, original flavour, as much as you want
2. Coffee/tea, 1 cup

Instructions

1. Prepare a cup of coffee/tea. 
2. Add yakult and stir well.
3. Serve hot or cold.

Kaya Toast Macarons

Adapted from Octaphilosophy by André Chiang.

Ingredients

Toast Macarons

1. Ground almonds, 250g
2. Icing sugar, 250g
3. Caster sugar, 250g
4. Water, 100ml
5. Egg whites, 200g
6. Toasted breadcrumbs, 50g + extra

Kaya Filling

1. Eggs, 250g
2. Coconut milk, 250ml
3. Caster sugar, 220g
4. Pandan essence/pandan leaf juice, 2 tsp

Assembly

1. Unsalted butter, softened
2. Salt
3. Espresso

Instructions

Toast Macarons

1. In a food processor, combine ground almonds and icing sugar and pulse.
2. In a pan, combine caster sugar and water and cook to 120C.
3. In a stand mixer, whip 95g of egg whites on medium speed.
4. Once the syrup in the pan reaches 120C, increase mixer speed to high and drizzle in syrup.
5. Keep whipping until stiff and cool.
6. Fold in the almond mixture and remaining egg whites. 
7. Fold in the breadcrumbs.
8. Transfer mixture to a piping bag. 
9. Pipe mixture into a bread-shaped stencil on a baking sheet lined with parchment paper. 
10. Smooth with a palette knife and remove the stencil.
11. Dust with extra toasted breadcrumbs and let dry.
12. Bake at 140C for 13-15 min.

Kaya Filling

1. Blend all ingredients.
2. Transfer to a bain marie on medium heat and cook, stirring for 10 min until mixture thickens to a paste consistency.
3. Store refrigerated for up to 3 days.

Assembly

1. Fill a piping bag with kaya filling and pipe kaya filling onto one side of a macaron. 
2. Add 1/2 tsp of softened unsalted butter and sprinkle with salt.
3. Sandwich with another macaron.
4. Freeze for 48h.
5. Defrost at room temp for 3h.
6. Toast both sides of the macaron until crisp and light brown.
7. Serve immediately, with an extra dollop of kaya and espresso.

Tiramisu Three-Ways: Classic, Tea-ramisu, and Tiramiso

Classic Tiramisu 

Adapted from Kitchen Joy Blog.

Ingredients

1. 4 eggs, room temperature
2. ¼ cup granulated sugar
3. 1 cup mascarpone
4. 2 tbsp Marsala 
5. 12 sponge fingers (or as many as you need to fit your baking pan)
6. 1.5 cups water
7. 3 tbsp instant coffee powder
8. 1 tbsp white sugar
9. ¼ cup unsweetened cocoa powder

Instructions

1. Brew coffee with coffee powder, water and 1 tbsp of white sugar. Let cool to room temperature.
2. Separate the egg yolks from the egg whites.
3. In a bowl, whisk egg yolks and 1/8 cup of sugar until pale. Whisk in mascarpone, a little at a time.
4. In another bowl, beat egg whites and remaining 1/8 cup of sugar until stiff, glossy peaks form.
5. Fold egg whites into mascarpone mixture.
6. Add Marsala to the coffee.
7. Dip the sponge fingers into the coffee completely (but do not soak) and line them out at the bottom of a pan/tray.
8. Spread half of the mascarpone mixture on top.
9. Repeat Step 6, adding another layer of sponge fingers on top.
10. Repeat Step 7.
11. Refrigerate the tiramisu at least 2 hours, or overnight. 
12. Dust the top of the tiramisu with cocoa powder before serving.

Tea-ramisu

Ingredients

1. 4 eggs, room temperature
2. ¼ cup brown sugar
3. ¾ cup heavy cream
4. ¼ cup condensed milk
5. 2 tbsp brandy/rum
6. 10 rich tea biscuits (or as many as you need to fit your baking pan)
7. 1.5 cups water
8. 3 tbsp chai tea powder (see below)
9. For topping: ¼ cup chai tea powder

Instructions

1. Brew tea with 3 tbsp of chai tea powder and water. Let cool to room temperature.
2. In a bowl, mix heavy cream and condensed milk together, just until incorporated.
3. Separate the egg yolks from the egg whites.
4. In a separate bowl, whisk egg yolks and 1/8 cup of sugar until pale. Whisk in cream mixture, a little at a time.
5. In a separate bowl, beat egg whites and remaining 1/8 cup of sugar until stiff, glossy peaks form.
6. Fold egg whites into cream mixture.
7. Add brandy/rum to the coffee.
8. Dip the tea biscuits into the tea completely (but do not soak) and line them out at the bottom of a pan/tray.
9. Spread half of the cream mixture on top.
10. Repeat Step 8, adding another layer of sponge fingers on top.
11. Repeat Step 9.
12. Refrigerate the tiramisu at least 2 hours, or overnight. 
13. Dust the top of the tiramisu with chai tea powder before serving

Chai Tea Powder

Makes about 1 ½ cups. 

(You may have extra, which you can add to hot water and make chai tea!)

Adapted from Food Retro.

Ingredients

1. 1 tsp ground cardamom 
2. 1 tsp ground black pepper 
3. 1 tsp ground ginger 
4. 1 tsp ground clove 
5. 1 tsp ground cinnamon 
6. 1 tsp ground nutmeg
7. 1.5 cup granulated sugar
8. 2 cups instant tea powder

Instructions

1. Mix all ingredients together evenly.
2. Store in a dry, sealed container/bag and set aside.

Tiramiso

Ingredients 

1. 1 cup tofu miso cream cheese (see below)
2. 1 tbsp mirin 
3. 1 Castella sponge cake (you can use store-bought or make your own from the recipe below)
4. Coffee jelly (optional) (see below)
5. 1.5 cups water
6. 3 tbsp coffee powder
7. 1 tbsp white sugar
8. ¼ cup unsweetened cocoa powder

Instructions

1. Brew coffee with coffee powder, water and 1 tbsp of white sugar. Let cool to room temperature.
2. Add mirin to the coffee.
3. Cut the Castella sponge cake into the size of the pan/tray you are using for your tiramisu, then slice the cake diagonally to about ½ to ¾ inch thick. Lay into the bottom of the pan.
4. Sprinkle coffee onto the sponge cake (but do not soak).
5. (Optional) Prepare the coffee jelly and pour over the sponge cake. Refrigerate for at least 4 hours to set.
6. Spread half of the tofu cream cheese on top.
7. Add another layer of sponge cake on top of the tofu miso cream cheese layer.
8. Repeat Step 6.
9. Refrigerate the tiramisu at least 2 hours, or overnight. 
10. Dust the top of the tiramisu with cocoa powder before serving.

Tofu Miso Cream Cheese

Makes 1 cup

Adapted from Peta2.

Ingredients

1. 396g firm silken tofu
2. 2-3 tbsp white miso paste
3. 1-2 tbsp unsweetened soy milk
4. ¼ cup granulated sugar/agave syrup
5. ½ tsp vanilla extract
6. 1 tsp salt
7. 1 tsp lemon juice  

Instructions

1. Using a blender/food processor, blend all ingredients until smooth.
2. Cover and refrigerate for two hours to thicken.

Castella Sponge Cake

Adapted from Just One Cookbook, Japanese Cooking 101, Roti n Rice, Nasi Lemak Lover, and Guai Shu Shu. 

Ingredients

1. 4 eggs, room temperature
2. 75g caster sugar
3. 2.5 tbsp warm water
4. 120g bread flour, sifted twice
5. 1 tbsp mirin

Instructions

1. Preheat oven to 175°C. 
2. Line your cake pan (use a cake pan with length and breadth that is equal to or larger than the size of the pan you intend to use for your tiramisu, so that the sponge cake will be big enough) with parchment paper.
3. Beat eggs until frothy. Add sugar in 3 increments and continue whisking at high speed for about 5 minutes, until thick and pale.
4. Add in mirin and mix on low speed until just incorporated.
5. Add the bread flour in 3 increments, whisking at low speed for 15s for the first two increments, and 1 minute for the last increment. 
6. Pour the batter into the cake pan from a height (to minimize air bubbles), filling about 80% of the pan. 
7. To remove air bubbles, run a skewer through the batter in a zig-zag motion, then drop the pan flat on the counter for several times. Finally, smooth the top with a spatula.
8. Bake at 175°C for 10 minutes, then lower the temperature to 140°C to bake for another 40 minutes. Cover the top of the cake with aluminium foil if it turns too brown.
9. Immediately drop the cake from a height of about 20cm flat onto the counter to release the air and prevent the cake from collapsing.
10. Remove the cake from the pan, with the top facing down, and remove the parchment paper. Wrap in cling film and refrigerate for at least 12 hours.
11. When ready to use, remove from refrigerator. When room temperature, slice off the sides of the cake.

Coffee Jelly

Adapted from Just One Cookbook. 

*You can substitute agar powder with gelatine, like in this recipe.

Ingredients

1. 300ml water
2. ¾ tsp agar powder*
3. 2.5 tbsp granulated sugar
4. 1 tbsp instant coffee powder

Instructions

1. In a saucepan, mix water and agar powder. Heat the mixture on high heat, until boiling, then reduce the heat.
2. Add sugar and coffee powder, stirring occasionally. Simmer for about 2 minutes.
3. Remove from heat and let cool for about 5 minutes.
4. Pour onto tiramisu layer.
5. Refrigerate at least 4 hours to set.