No-Churn cheesecake ice cream w/ peanut butter maple fudge brownie chunks

December 12, 2016

No-churn ice cream is the miracle of the year, quenching my inner desire to fill the kitchen with dusty appliances (ice cream makers need to be ginormous to work their magic). The freeze and whisk method is tedious.

If you were to forego the brownie pieces and fudge (?!!!), prep time would be about 15 minutes, plus 6 hours’ freezing time. Which is quicker than going to the shops.

No electric appliances needed. Just a whisk, 2 big bowls and a spoon.

Makes about a litre. Tastes so yummy you, er, won’t have time to take decent pictures….

Brownie

Use this brownie recipe. If you have leftovers that are too dry to eat, that’s fine (and will actually help to prevent the brownie pieces from sinking in the finished product).

Bake and cool the brownies completely
Chop into small chunks and spread out on a baking sheet (large but not too large to fit in the freezer…)

Fudge

Based on this recipe , but using only 3 ingredients.

1/2 cup / 100 ml maple syrup
85g (about 3tbsp) peanut butter
1/4 cup butter

Melt ingredients in a small saucepan, then boil until the mixture thickens. 2-5 minutes depending on how fast it’s boiling.

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Pour over brownie pieces and freeze for up to an hour or so.

The fudge should be solidified over the brownie but not so hard you need a hacksaw to chop it again.

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No-Churn Ice Cream
200g cream cheese
1 small can condensed milk
300ml double cream

Whisk the cream to stiff peaks.

In a separate bowl, stir the condensed milk and cheesecake together until there are no lumps.

Fold both mixtures together, beating to mix but not too fast or the mixture will deflate.

Fold in the fudge brownie pieces.

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Freeze for 6 hours, no whisking, no breaking up of ice crystals. Simples. (Nb. Also tastes delicious when not-quite-frozen…)

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Cocoa Raisin Mochi

December 15, 2014
cocoa-mochi.v2

cocoa-mochi

Based on THIS recipe.
minor adjustments:
less sugar and more cocoa -> less sweet, more chocolate-y
no baking powder (to make the texture more mochi and less cake-y)
no coffee/ coconut/vanilla (I didn’t have any)
added raisins
substitute peanut butter for butter this also works (if you’ve, for example, run out of butter and can’t be bothered to put on outside clothes and go to the shop)

Recipe scaled down to 1/4 size as sticky rice concoctions don’t keep for long; about 2-3 days, after which they get kinda hard n nasty.
DO NOT REFRIGERATE!(see above – hard and nasty…)

Tastes like a chocolatey version of Soreen.

Makes a 7-inch round “cake”

1 cup/ 100g/ 4oz mochiko/ glutinous rice flour
1/2 cup/ 100g/ 4oz sugar (I used granulated, brown would give a deeper caramel flavour)
1/3 cup cocoa
1.5 TBsp melted butter
100 ml coconut milk
1 egg

Preheat oven to 170 C/ 350F
Grease and line a 7″ round cake tin

Mix the dry ingredients together
Beat the wet ingredients together
Then incorporate the wet into the dry bit by bit (to avoid it going lumpy)

Pour into the prepared tin and bake for 45 minutes

Cool completely before cutting into squares (which makes it easier to cut)
Or eat it from the tin. Whichever you prefer.

Jagung (Corn) Kuih

October 25, 2011
Jagung Hoon Kwee

Jagung Hoon Kwee

This kuih is made from Hoon Kwee (green or mung bean flour) which absorbs many times its own volume in water to set. It’s most likely the easiest kueh to make.

I used to make a banana version wrapped in banana leaves with family in Penang when I was little, then had the jagung version frequently in Singapore, and, for some reason, on Singapore Airlines flying between the two. These were slices wrapped in plastic wrap but they always had it every year.

Anyways, green bean flour is a bit difficult to come by but Tung Hing in Acton, West London, sells 100g packs for 50p each.

Recipe based on here. I did a half quantity as part of a variety I used to experiment on my family. Feedback was that they were delicious!

Amendments:
Did not use the pandan from the original recipe as I only had pandan paste and due to a big kueh month was a bit over having everything that I cook turn out lurid green.
As I did not have banana leaves, I used a mixture of Hello Kitty moulds and a mini muffin tin, to get small bite sized pieces. (Can use foil instead of banana leaves but this is not filling-friendly)
I added the jagung/ corn at the end as I wanted to avoid the corn breaking up in the mixture.
I cooked the final kueh mixture in a double boiler instead of over direct heat as I’m a pussy.

Ingredients:
Half pack (50g) Hoon Kwee (green bean flour)
250ml coconut cream (I reconstituted from Creamed Coconut)
250ml water
100g granulated sugar
3/8 tspn salt
1 small can corn, drained (use more if you like)

Method
Mix the coconut cream with the water.
Mix half of this with the hoon kwee and salt in a large heatproof bowl; set aside to soak.
Put the other half of the coconut cream/ water mixture in a pot. Add the sugar and heat until the sugar has dissolved.
Add this to the coconut cream/ hoon kwee mixture, stirring whilst pouring.
Place this bowl over a pan of hot water and cook, whisking/ stirring pretty much all the time until it thickens. It will be like a thick custard.
Either mix the corn in at this point and pour into moulds or layer with the hoon kwee in the moulds/ fold into parcels using banana leaf/ foil.
Set in fridge (hour or so should be plenty), serve chilled.

Pisang Kuih
Tried to make the banana version but did not steam the bananas before putting in the kueh, just mixed it in. Colour is a very gross brown/ grey, but it was very delicious. So pre-steam the bananas or be patient enough to layer the hoon kwee mixture with the fruit. Otherwise Hello Kitty and her sisters look like they’ve just been in a fight…. init….

Pandan Chi-chi-dango Mochi

October 19, 2011
Pandan Flavour Chi-chi Dango mochi

Pandan Flavour Chi-chi Dango mochi

Recipe adapted from a Hawaiian style mochi recipe. This was a lazy precursor attempt towards ice cream mochi…

I love chewy soft foods, and I find these super delicious. (disclaimer: I have never been to Hawaii or knowingly consumed chi chi dango mochi, I do just love anything made with sticky rice)

Changes:
Added pandan flavour – just a half a teaspoon.
Made a quarter of the recipe quantity in a 6 inch round sandwich pan
Used cornflour instead of potato starch for dusting.
Cut out the food colouring (the pandan essence has more than enough already).
Reduced sugar slightly

The recipe was super easy but DO NOT line the bottom of the pan with foil as the foil I used pretty much disentegrated which meant I had to surgically remove the foil in teeny tiny pieces from the outside of the mochi.

Recommended serving suggestions:
Am also going to try coating the finished mochi in grated coconut instead of the cornflour as this is very similar to kuih ko swee. Although of course the shelf life would be a lot shorter as coconut does not keep so well.

Awesome chopped up as a topping for ice cream, in particular banana and brown sugar ice cream. Made with coconut milk and brown sugar the flavour is very reminiscent of the far east (as close as can get in London Town anyways)

Ingredients
4 oz mochiko (I used Chinese glutinous rice flour)
4 oz granulated sugar
1/4 teaspoon baking powder
4 fl oz water
1/2 teaspoon vanilla extract
1/2 teaspoon pandan essence
3.5 fl oz coconut milk (I used a Maggi powder)
corn flour – for dusting

Method
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. Whisk together the rice flour, sugar and baking powder; set aside.
In a medium bowl, mix together the water, vanilla, coconut milk. Blend in the rice flour mixture. Pour into the prepared pan.
Cover the pan with foil, making sure the foil is touching the surface of the mochi and bake for 1 hour. Allow to cool completely.
Chuck a heap of corn flour onto a plate and turn the mochi out onto it. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.

The recipe says it will keep for a month in an airtight container in the fridge – I like it fresh as it is super soft so make a small quantity and eat it quickly :)