Layered Fruity Jelly

Righty ho!

I was being quite adventurous this round with jelly as I have been meaning to make a layered one consisting of a fruits and something milky. With jelly layers, it's always nice to have clear layers (for the lighter taste) and a creamy layer in between. SO, I thought watermelon might go well with honey dew divided by a layer of coconut milk.

But I did a blonde moment...I bought rockmelon instead....oh well.

I have to admit I was more nervous making this to baking as I was conscious on the result itself. Some packets results in soft jelly which is not what I want.Yes, the texture of the jelly depends on the amount of gelatin one uses. So far, I have made a couple which are still soft..

The verdict. It was quite sweet even without any sugar

Thank goodness for Konnyaku brand, it gave the right texture I want. Moreover, I was surprise that the powder itself has health benefits...it does have some directions as to how much water and powder to use. As for this brand, the ratio of powder to water is 1:5

I was thinking of being very adventurous and make several layers, but I refrained and started simple. Anyway, I had to cut up the fruit from scratch and blend them into juice before I turn them into jelly...so there was quite abit of work to do that night.

Turns out that I did a good job in each layers, but they separated........which means that I waited abit too long before pouring the next layer. Oh well, lesson learnt!

Other than that, if you're lazy, no harm in buying juice of the rack ;)

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Bak Kwa aka Pork Jerky

My first attempt!!

And it wasn’t as hard as I thought…fun bit was flattening out the meat. I can’t believe how over rated and expensive it has become to buy these things and they are also too chewy to bite.

Then again, it is meant to be a jerky…I like my texture softer and tender though. The moment I pop it into my mouth, it was yummier than I thought from the way I cook it!

I initially used this recipe for the ingredients but stumbled across another which has a bit more ingredients and will attempt to use it in the next round. In terms of the baking process, it all depends on one’s oven but the more you ‘dry’ the meat, the closer the meat will form into ‘jerky’ like texture.

Courtesy of My Kitchen Snippit's post and soyandpepper's post)

Makes about 450g of jerky

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Mango Sponge Cheesecake

Heh, as I got bored of eating the plain old sponge cheesecake, someone suggested ‘hey why not add a little flavour to it?’ Well, one of my lovely baking buddy made us a no bake mango cheesecake and it was absolute delicious (although she did complain she added too much gelatin and made the base abit too hard to bite).

But I got myself and oven! And yes I decided to fully utilize it. My other half loves Japanese sponge cheesecake so off I went.

The thought of being health conscious has always been there so the proud past of this recipe is that it’s much healthier than the normal Japanese sponge cheesecakes. I replaced the milk and lemon juice for yogurt as it gives the same tangy smooth flavour (as well as I wanted to incorporate as much mango flavour as I can).

Makes an 8” cake

Ingredients

• 125g cream cheese
• 75g sugar
• 35g flour
• 10g cornstarch
• 1 tsp vanilla essence
• 1/2 tsp mango essence / extract
• 60ml blended mango juice (less water the better) or 100ml mango yoghurt
• 25ml oil
• 4 eggs
• Pinch of salt

Method

1. Follow my Japanese sponge cheesecake post
2. Bear in mind: to fill the water bath as minimal as possible as the cake batter will cook much slower if there’s too much water in the bath.
3. For a small convectional oven, bring the temperature to 100degC