Eggless Tiramisu with Kahlua

The time has come finally for my Tiramisu to see the living daylight (rather, the night). I have thought long and hard on what to bring to a friend's dinner. Can't quite go to a dinner emptyhanded. I could bring wine, but someone has volunteered that. Oh lucky she!

But I wondered how the Tiramisu would fare really. Considering the weather in Singapore and the distance I have to travel to bring this to a friend's place... I was rather apprehensive.

I wondered if I should add gelatin to my cheese mixture... in hope to just set the cheese a bit tougher. Or should I use a ice box? That would be rather ridiculous looking, won't it? But I couldn't afford for my tiramisu to 'melt'. Perhaps I should immediately send it to friend's freezer or chiller for a quick 30mins before serving it at dessert.

Then I became anxious if it would pass the taste test. These friends have travelled the world countless times over, tasted endless delicacies and seen a million sights, why would they be 'wow' with a home-made Tiramius?! Sighz... sometimes I think I too much. Just Serve It, Nike would say.

And so I did. This time, I added Kahlua to the cake since there will be NO kids at the dinner. HURRAY!!! It is an all adults night! YIPPIE!!!

Just one more picture. Had to do this coz the cake really looked very happy!

As always, no one rejects a Tiramisu. As a dessert to a tummy bursting dinner, the light Kahlua-ed mascarpone cheese joyously "pick you up"! I could have added more Kahlua next time.

Panini Sandwich

A toastedly, meltedly, crunchily, divine no-brainer.

Panini is an Italian pressed toast that's put together by any bread, typically Ciabatta. To it, one usually add prosciutto, ham or other deli, and cheese. It is served warm after toasting or pressing them together in a panini press (liken a sandwich toast).

In United States and UK, it's been adopted to be called "toasted sandwich". Ahhhh... doesn't it sound less foreign now?

Since I only have a grill pan, I improvised. Just two slices of bread of any kind, I would usually use ciabatta. Slice half horizontally. To it, spread your pesto, and some olive oil,add your vegetables, cheese and a meat. With a spatula, press them together and toast on your grill pan. Flip and toast it lightly on both sides.

Be sure that the meat is cooked before sandwiching it. Grill toasting does not cook the meat, it merely heat up to melt the cheese.

So what did I toast it with?
* Slices of honey baked ham
* Shredded chicken with mayonnaise
* Mushroom with cheese (resembling mushroom swiss)
* Sausage slices

So why ciabatta and not sandwich slices? Hmmm... I personally find ciabatta holds it together better without becoming overly soggy. When I pack this for my son's recess, the toast remain pretty fresh even after 3 hours. Quite unlike a normal sandwich bread.

But of course there are days when sandwich loaf is more readily available. So in a hurry to have my carb-fix, I make the simplest ever with sandwich bread -- as you can see from the picture, quite taken in a rush (hmmm... actually I have some tomato slices in it... can you spot them).

Simple, fast and easy. Even a boy can make this.

Milomisu

Kids friendly version of a caffeine-laden tiramisu.

An encore to the much raved Tiramisu. This time, I set aside some tiny portion for a non-alcoholic, non-caffeine version for my boys.

I replaced espresso with thick brew of Milo. And to 'compensate their motor-skill' or there lackof, I filled them in cups.

Da dah! Milo-misu is birthed.

Psst psst...
I like the custard tall and thick. It does magic to the tiramisu. Hence I find a tub of 500gm mascarpone portion just barely enough to fill 7 glasses or a 10" round tin. 

Egg-less Tiramisu

Let me tell you what is my next love. Tiramisu!!

 Of all the types of cakes I have tasted though not attempted to bake, Tiramisu scores a high top 3. In fact, safely the first in place.

I like the way the cocoa marries the coffee, and the light fluffy mascarpone custard, with that hint of coffee in the lady fingers sponge biscuits. It is utterly yum, yum and yum.

My boys tasted one forbidden spoonful at Pepperoni one fateful afternoon, and they fell madly in love. So I silently swear I shall attempt to make this one day soon, hopefully it will pass the jury's taste buds and make it for this Christmas. I shall omit the liquor but never mind the coffee. Whahahaha... I can always dope them later with other concoction. Evil evil.

We all must know, Tiramisu is Italian. It is an Italian trifle dessert, coz of its layers. It is translated to mean "pick me up". Quite rightly so, with the Masala / Rum / Tia Maria / Kahlua, and the strong coffee / espresso, and not forgetting the good quality cocoa powder for dusting. It should really 'perk you up right'!

A brief search online yielded very diverse recipes. Some used egg yolks, use used whole egg, some are eggless... Some use whipping cream along with mascarpone, whilst others did not. Some steps are so complicated, and others make it look literally like a piece of cake. I was truly lost. Even recipes from trustworthy blog-bakers like Stephanie, Gordon, Nigella, Ree differ! From their list of cast to the steps involved. Argh...

After A LOT of studies and research that took away precious hours of sleeping time, I think I figured it out. And this what I learnt...

1. Egg. You must know this is a non-bake cake. So quite naturally to lessen the risk of salmonella and other health hazards from consuming uncooked eggs, I decided to leave eggys out.

2. In place of eggs, they started using heavy whipping cream. I understand this is to stabilize the cake and enable it to bind and hold together better after chilling (?). Don't quote me here, I don't really know what I am talking about.

3. Traditional recipes use zabaglione custards. Quite simply, it is an italian custard that consist egg yolks beaten with sugar and masala liquor. But since we talked about point 1 above, we shan't do this, shall we?

4. Oh well, if you m u s t make this with eggs, then I'd strongly suggest that you get really fresh, pasteurized eggs. As fresh as you can find. I would also recommend that you cook the egg bain marie. And finish the cake within one day, particularly in our humid weather.

5. Liquor? Safely omitted. Can't have that with young children. Next life time.

After examining and cross-examining maaaaaaaaaaaaany, and I really mean, countless recipes, I finally settled on Happy Home Baking. From a trusted home baker in Singapore. Someone whom I have adapted recipes from. Someone whose blog I follow. And for the benefit of 'visual assistance', I like to refer to Bing's, her photos are beautiful! Pictures speak a thousand words indeed.

You should always trust your own countrywomen. From time to time.

Here's what you'd need:

For the Coffee / Espresso:
* 1 cup of good coffee (I brew a double shot espresso; else buy one from Starbucks or 3-in-1 coffee will do)
* Sugar to taste

Cream Filling:
* 500gm Mascarpone Cheese
* 6 tbsp icing sugar
* 2 1/2 tsp vanilla essence
* 1/2 tsp Coffee Emulco (I could have used 3 tbsp coffee but I didn't want caffeine in my cream, I needed my children to sleep)
* 400gm Whipping Cream (I used Emborg Whipping Cream that comes in 200gm/carton)

Sponge Fingers / Others
* about 30 sponge fingers (I used Savoiardi from Phoon Huat)
* Cocoa powder (for dusting)
* Blueberry, Strawberry, Passion Fruits (optional)

This is what I did:

Prepared your pan. I used a 10" round tin with removable base. I lined the side of the round tin with a strip of plastic to better hold the side of the cake.

Coffee
1. Make a good cup of coffee, add sugar to taste. Pour out onto a shallow plate and leave it to cool. Set aside.

Cream Custard:
1. In a electric mixer, cream your Whipping Cream till stiff peak (I stopped the moment the cream comes together and is no longer 'watery'). Be careful not to overbeat.

2. While mixer is whisking away, prepare another bowl and add in Mascarpone Cheese, Icing Sugar and Essences. With a hand whisk, manual whisk this mixture together till well blended.

3. Fold stiff Whipping Cream into the Mascarpone Cheese mixture in 2 additions.

4. At this point, I ran out of arm power, so I returned the mixture to the electric mixer and gave it a quick 30sec whisk, just to be sure that all are well incorporated together.

To assemble:

1. (A) Dip sponge fingers one by one, briefly and very s-w-i-f-t-l-y into the cooled coffee. Place at the base of the tin. You may have to break some fingers in order to cover the round base.

2. (B) Scoop some Cream Custard onto the fingers and level it.

3. (C) Dust cocoa powder over the cream custard.

4. Repeat steps A to C above. Be sure to ration your custard as you will need to end off with it (I managed to get 3 layers of A-C). Dust with cocoa powder as the final step.

5. Cling wrap and chill in fridge for at least 24 hours.

6. When ready to serve, remove cake from the tin pan. Remove the plastic strip that was lined on its side. Dust a layer of cocoa powder as the day old powder would have been wet by now. Top and decorate with strawberries/blueberries/passion fruit.

7. Sing a song, dance around the cake,... slice and enjoy!

Pizza

What do you do on days when you are lazy, tired, cranky, over-worked and consequently, brain dead?

When the boys refuse you any rest or moment of solitude, neither do they understand you are only human, nor, I strongly suspect, do they care. You can only blame it on their young, immature minds. In moments like this, I remind myself, I shall graciously give them 30 years each before they come close to appreciating my plight.

My good Lord God bless me.

So, I thought to occupy them with fixing their own dinner. I brought them to the Supermarket, and have them choose the ingredients they'd like for their first-ever self-baked pizza! That's exactly right. I made them make a list and we headed out. Of course, it's only wise of me to give them options and not open-ended choices! Either A or B,... and C or D... and so we went in search for their grocery list.

They were ELATED! Shouting and talking really loudly in the Supermarket. I was rather embarrassed frankly. People must be looking at them and wandered if they had never been shopping / to a supermarket / out of house even (yes, that's the extend of my embarrassment).

Am I glad I survive the 'little excursion'.

After all the dicing and chopping and grating, these are their creations.

Son1's Creation

And I must say, I am very proud of them. Considering this is their first attempt (well, not so for Son1 who has done this with me before Son2 came along. But he has no recollection! Good grief), I thought they really did a very fine job.

These pizzas do look very professional, don't they?! The best  of this? The cheese! They topped it up real crazy.

Son2's... Green is his favorite colour

Would I do this again? Absolutely!! There is nothing more satisfying for them than to fix their own favorite things and pizza is one of them. Soon I'd be teaching them how to steam an egg, fry a instant roti prata, bake their own cupcakes.

Slowly but surely.

Before that, they must learn to be civilized in public. Quite literally.

Mozzarella Spinach Omelette

I am infatuated.

Pan fried cheese is just sooooooo great! It has this very subtle burnt taste and smell to it. Just that little burn-y taste goes a long way to an otherwise plain omelette.

Boys dislike egg yolk actually. They won't touch the yolk if you serve them hard-boiled eggs. Annoying coz I'd be the one to finish up the remains of the white-less egg. Not that wise for a middle aged lady, ya?

So the only way to make them finish their eggs is to fry it omelette-style. And the better way to make them ask for more is to serve it warm with melted cheese. Mozzarella to be exact.

This time, I diced fresh baby spinach to shreds and bits and mix it generously with grated mozzarella cheese and fry them in the egg. A little bit of skill is required to get the perfect flip of the omelette without breaking it to million pieces. Other than that, this is fanta-bulous!

Here's what you'd need:

* 2 eggs
* 1 cup of diced baby spinach
* 1 cup of grated mozzarella cheese
* Salt and Pepper to taste

This is what I did:

1. Beat the eggs in a bowl. Add salt and pepper to taste. In a separate bowl, mix spinach and mozzarella together.

2. In a pan of heated oil over small fire, fry the egg. Swirl the pan to make a big round circled egg.

3. When the egg is almost set, add in the spinach-mozzarella mix on one half of the round egg.

4. With a stick-proof spatula, flip the other half of the egg over the spinach-mozzarella half and press gently to 'seal', especially round the corners and edge. Let it stand over the fire for a minute or two.

5. Gently flip the semi-circle egg over. Fry till both sides are golden brown.

6. Dish up and serve warm.

NB... I find small and low fire works best. You get the best flip with such heat. Flip the egg only when it has set and looks slightly hardened and cooked. Any earlier, you may risk tearing the omelette apart. To flip the semi-circle egg that has been filled with the vegetable and cheese, you may need the help of another spatula / chopsticks. Coz of the low fire, chances of a burnt omelette -- zilch.

Fire Engine Cake

The long stretch of blog inactivity belied a hurried & intensive search on how-to-make/bake a Fire Engine Cake for my beloved Son2's 3rd birthday. Can't believe it took me so long to gather enough courage to try this. No choice. Literally, 'me and my big mouth'. I promised him, and I MUST, I HAVE TO, deliver.

Man kindly suggested for me to "just order one lah". Tempting. But No, I reminded myself. I baked a Strawberry Cheesecake for Son1. And Son2 had since requested for a Fire Engine Cake.

Gosh!... am I thankful that Son3 hasn't spoken his first word yet.

Images conjured in my little head... Frosting colours will be simply Red, White and Brown... or Black... or maybe a little Blue... Oreo cookies for wheels,.. oh and sirens...

I thought with some remaining batter, I can try to add in a Police Car. Afterall, police work with firemen all the time right? ... Or perhaps, a simple all-white ambulance will be just fine too.

That's when it gets really complicated. Decided to just keep it simple. Fire Engine will be it! No more, no less.

Turned out a rather pinkish Fire Engine. Really, at the sight of it, no one quite care.

Not too bad huh!? I'm proud of myself. As I hope they will too. It really took a novice baker like me a lot of time to research, study, plan and try. *a little pat of my shoulder*

This is what you'd need:

Cake (one loaf tin)
85gm Self-Raising Flour
70gm Plain Flour
150gm Sugar
115gm Butter (softened)
2 eggs
1/2 cup Milk
1/2 tsp Vanilla Essence

Frosting
250gm Cream Cheese (I used Philadelphia)
60gm Butter (softened)
120gm Icing Sugar

Red Colour: Strawberry Emulco and Red food colouring
Brown Colour: Chocolate Paste
White Colour: Original, ie no colouring

This is what I did:

Cake
1. Sift the two flours together and set aside.

2. In a mixing bowl, cream the butter. Add in sugar gradually, continue to beat till light and fluffy. Add in egg one at a time, and beat till well incorporated.

3. Add in the Flour in 3 additions. Alternating with the Milk & Vanilla Essence mixture. Continue to beat till well blended.

4. Pour in a well-greased (or lined) loaf tin. Bake at 170degC for 45min to an hour. You may need to tent the cake towards the end of the baking time to prevent burning the cake top.

5. Check doneness with a skewer. Remove slightly cooled cake from the loaf tin and let it cool completely before chilling in the fridge for at least 3 hrs. (I left it overnight. I find cake that's chilled easier to slice and to work with.)

Frosting
1. Cream the Cream cheese with butter.

2. Add in icing sugar and continue to beat till light and fluffy.

3. Portion out accordingly -- in 3 portions, and add in the colouring as required.

On how to assemble and frost. Look no further. This was my tutorial. Naturally, I tweaked it a little. Have Fun!

Quiche Lorraine

I Loooooooooove quiche with a capital L.

I remember when I was pregnant with Son1, I had this longing for Quiche Lorraine from Delifrance. Promptly during tea time at 4pm, I will head downstairs from my office, get a quiche and chomp it down. So good. So fulfilling. So satisfied.

Now that my numbers have multiplied, there is NO way I can buy quiche daily for my brood. In any case, if you can bake it yourself effortlessly, why bother to buy?

Man who has never tried a single quiche says my quiche is good! *curtsey* So, next mission,... Mushroom Onion, Vegetarian Quiche, Spinach Mushroom, quiche and more quiche...

Here's what you'd need:

* Shortcrust pastry (you can use puff pastry too)
* Ham (I used honey baked ham)
* Bacon
* Onion (1/2 will do)
* 8 tbsp Whipping Cream (I used Emborg)
* 3 eggs

This is what I did:

1. Cut the ham into square slices. Slice bacon into 1-inch thick.

2. Dice onions.

3. In a pan with a little oil, saute the bacon till brown and crispy. Add in the onions and ham. Fry till cooked.

4. Dish up and set aside.

5. Line your greased pie tray with thawed shortcrust pastry sheet. With a fork, lightly poke at the pastry sheet. (Do not poke through!).

6. Pour in the ham filling.

7. In a clean bowl, beat eggs and whipping cream lightly till blended. Add into tray of ham filling.

8. Bake at 170degC for 30mins till egg custard is set.

9. Let it sit and cool for about 10mins before removing quiche from tray. Serve warm with a cuppa!

Tangerine Orange Jelly Cheesecake

Alrighdee... This is one feeble attempt of mine to make something different for the LNY. We had our reunion dinner yesterday night with my parents and brothers. I served this.

You know what is TRUE LOVE?! That's when people finished your bake and sportingly had seconds even when YOU know it is NOT at all great. In fact, it is so mediocre you won't even finish it yourself. *LOL*

I feel so loved last night! Top of the world. *Smooch* Thank you folks!

For the benefit of those wondering "What in the world was that!?"... it is the Chinese character Ji2... meaning Good Luck, Good Fortune, Blessings... really that bad?

Recipe from Strawberry Jelly Hearts Cheesecake; replaced strawberries with mandarin oranges and Tortally Orange Jelly Crystal.

Strawberry Jelly Hearts Cheesecake

Been deliberating over this for a l-o-n-g time. Looks fairly easy (in fact it is; it is non bake!!!!) but the thought of the start-pause-start-pause process (due to chilling required) just did not quite motivate me. Guess I am the sort who once started a project, wants it completed quickly. But hey, chill man! Do it layer by layer, day by day, easy peasy.

Truth be told, though the active hands-on time took nothing more than 30mins, I took 3 days to make this. Instead of chilling for the recommended 4hours at every juncture, I left it to chill overnight. Why? Because, I have no time. I am out of the house fetching and picking my boys. But for the lucky few who are truly stay-home, it should not take more than a day (provided you start in the morning and serve it after dinner).

This, has all my boys' favorite things. Strawberry, cheesecake with its buttery biscuit base, and jelly!! (strawberry flavoured some more!)

So, I decided on Monday morning to make this for Son1's birthday. It was honestly a last minute, unplanned decision. Thus as you can already imagine, I rushed out to the supermarket and get the ingredients.

I made the biscuit base on Monday, the cheesecake layer on Tuesday, and completed it with the jelly on Wednesday. All done in the mornings once Son1 is out of house, and before the other boys are awake.

Verdict: no complains,... but no thumbs up either; except for Man who faithfully chomped down his slice and had seconds. Bless his heart!*smooch*.

I personally didn't quite, really, wholeheartedly, like it. It looks pretty (my photos here did not do it justice), it is nice, not overly cheesy nor overly sweet. But I am a true blue cheese cake person. I like my cheesecake alone, not with jello. Though I must say, the jelly did add a nice twist with a new flavour and texture. To those who find cheesecake nauseating, the jello does make it more palatable. And to those who are apprehensive of the soury strawberries, the jello, again, sweetens it. Overall, it is a nice cake. Easy to make and easy to eat. *wink*


Here's what you'd need:

Crust:
150gm digestive biscuits
75gm unsalted butter (melted)

Cheesecake layer:
250gm cream cheese (softened at room temperature)
3/4 tbsp gelatin powder
3/4 cup boiling water
1/3 cup sugar
1/2 tsp vanilla essence
About 8-12 strawberries

Jelly layer:
90gm strawberry flavoured jelly (I used Tortally, 1 box)
3/4 cup of boiling water
3/4 cup of cold water (from the fridge)


This is what I did:

To make the crust layer:

1. Line a 8" x 8" bake tray with cling wrap. Butter to grease it. (some recipe uses aluminum foil as lining but I wanted to see the layers as I assemble them...)

2. In a blender, blend the digestive biscuits till fine. The finer you blend them, the smooth your crust layer will be. I managed to get them into talcum powder texture.

3. In a bowl with the biscuit crumbs, add in the melted butter. Stir to combine them. Lay them into tray. Use a spoon to flatten them. Cover with a foil or cling wrap.

4. Chill it for at least 4 hours. (I left them in there overnight)

To make the cheesecake:
5. In a bowl with the gelatin powder, add in boiling water. Stir to dissolve the powder. Set aside to cool.

6. Whisk softened cream cheese and sugar together till light and fluffy.

7. Add in vanilla essence. Mix well to incorporate.

8. Add in cooled gelatin mixture bit by bit. Whisk as you add (The resulting mixture should be smooth like milkshake. Sieve it if it is lumpy).

9. Take out chilled biscuit base. Use a fork to poke holes on the entire base. Pour cream batter into base. Let it stand aside while you prepare the strawberries.

10. Cut strawberries into half. Snip off the top like a V. (Don't they look like red hearts now?! :)

11. To assemble, press each strawberry lightly into batter. Leave some 2cm between each berry. How you assemble depends on how you intend to slice and serve them later.

12. Cover and chill for at least 4 hours. (Again, I left them overnight)

And finally, the jelly:
13. In a bowl with jelly crystals, add boiling water. Stir continually to dissolve the crystals.

14. Add in cold water slowly. Stir continually.

15. Pour over chilled cheesecake. Cover and return it to fridge for at least 4 hours.

16. To cut, prepare a glass of warm-slightly-hot water. Dip knife into water and wipe off with each cut. Or else, your cheesecake will stick to knife and you get messy cake.

Psst psst...
* For some strange unknown reason, my cling wrap tore while I was trying to lift up the cake. I had thought it'd be fairly easy to simply lift the entire wrapper and carry the whole cake out of the tray. But not so. I had to carefully slip my hands under the cling wrap and lift up the cake. So I guess if you are making this for a casual home consumption, and not for any special occasion, baking paper or aluminum foil will be a good idea.
* To present the cake, it is important to use the warmed knife (as describe in pt 16 above) to slice the cake off the 4 corners of the tray. Slip the knife between the cake and the cling wrap, and slowly slice it along the border.

Featherlight Cheesecake

Recipe adapted from Alex Goh - Fantastic Cheesecake

My BOYS loooooove this cheesecake!... Gone in one seating. Pant pant... that means I have to bake them again :)

It's delightfully easy to make, no fuss really! And it tastes great!... Just the right Cheesey taste... not too sweet, and not at all heavy / dense -- quite unlike those New York Cheesecake. Afterall,  it is called "Featherlight" and it truly lives up to its name!

Ingredients:

250gm Milk
20gm Butter
125gm Cream Cheese
50gm Flour (I used plain flour)
3 Egg Yolks
1 tsp vanilla essence
3 Egg Whites
1/8 tsp Cream of Tartar
80gm Sugar
pinch of salt
1 tsp Coffee Emulco


Here's what I did:

1. I used a 20cm springform round pan. Line base with baking paper, Wrap aluminium foil round the pan, and prepare a water-bath tray.

2. In a mixing bowl, cream cream cheese until smooth.

3. Bring Butter and Milk to a low boil, and combine with creamed cream cheese. Mix until well blended.

4. Add flour and mix until well combined. Add in egg yolks and vanilla essence. Mix until well blended.

5. In a separate bowl, whip the egg whites until foamy, add in pinch of salt and cream of tartar. Continue to beat till soft peak.

6. Add in sugar in 3 successions. Continue beating until stiff.

7. Pour in 1/3 of the egg white into the Cream Cheese mixture and fold in gently but quickly.

8. Pour all of the Cream Cheese mixture into the remaining egg white, fold in till well combined.

9. Reserve about 2tbs of the batter. Add in 1 tsp of coffee emulco into this. Stir and mix well.

10. Pour the Cheese batter into pan. Drip the coffee batter on top. Swirl with a butter knife to make marble pattern.

11. Bake in (hot) water bath at 160deg for 50-60mins. Or until centre is set and golden brown. Insert a toothpick to test. Toothpick should come out clean.

12. With a knife, slice the cake away from the side of the pan (else, it will shrink greatly). Remove pan from water bath tray, and return cake (still in pan) into oven with door ajar to cool. (This step should not take more than 30 sec; so work fast!)

13. Chill in fridge and serve.

.......

Brazilian Cheeseballs

My boys love CHEESE. Which is fine by me... Well, you see, they are not regular milk drinkers. What other ways to supplement their calcium intake than cheese, I told myself. And so I went on a Cheese-hunt... in the supermarket and the world-wide-web! *wink*

I chanced upon this Brazilian delicacy, and I jumped right into action. My gut was right! This is really yummy! Introduced to a couple of friends and they agreed too!

Easy to source, a breeze to make, zippy to bake,... And most importantly, quick to finish!

Going to make this again,... and again...

Ingredients:

1c milk
1/2c water
1/2c vegetable oil (I use my normal cooking oil)
1 tsp salt
2c tapioca flour
2 eggs
2c cheese

psst psst...
- Original recipe calls for grated parmesan cheese but I'm not a fan of that as much as I loooove mozzarella! So I used 1 1/2c mozzarella and 1/2c Parmesan.


Here's what I did:
1. Preheat oven to 180degC

2. In a pot, pour together the water, milk, oil and salt. Bring mixture to a low boil. Remove from fire once it starts to boil.

3. Add in tapioca flour and stir with a wooden spoon as fast as possible. (At this point, I switched to using my hand-held electric mixer with dough hook). Once dough is formed, transfer into a mixing bowl and let it cool for about 10mins.

4. Add in eggs and continue to mix (it gets really sticky)

5. Once eggs are fully incorporated, add in your cheese and continue to mix till smooth.

6. Using 2 teaspoons to scoop and shape the dough into small balls (I avoided using my hands coz it is really sticky by now). Place them an inch or so apart from each other on baking tray lined with non-stick baking paper.

7. Bake for 20-25 mins till golden brown.

8. Serve warm.

(if it's cooled, do not heat up in the microwave oven. Heat up in your oven/toaster instead. You may freeze the baked balls for consumption later! Simply zip them up in a airtight ziplock or container and send to the freezer)


Recipe from YumSugar