Saturday, November 28, 2015

Boston Banoffee Pie [28 Nov 2015]

I love Banoffee dessert and there're many versions and different types of Banoffee decorations.

I found this Boston Banoffee Pie recipe from one of my cookbooks that I bought like in year 2005??? It was like almost about 10 years ago and then, I didn't cook that much nor had I started baking yet.

So now, this simple Boston Banoffee Pie came in handy for me as I simply adored simple recipes and fuss-free.

It was a lovely, sweet dessert and the mostly important thing was that the tart crust and the filling could be prepared one day in advance if you'd liked to serve to your guests.

For the crust, it was a crusty one and it was baked. 

But if you do not wish to bake it, you could simply just replaced with it digestive biscuits. As for the filling, for fear it would be too sweet...I made only half of the amount. Topped up the pie with whipped cream, placed the sliced bananas around and sprinkled chocolate flakes.

There...a simple & lovely dessert awaits for you.

I truly enjoyed this Boston Banoffee Pie...!!!!

But could be overly sweet for some...

Boston Banoffee Pie
(Recipe as adapted from Party Food by Bridget Jones)


150g plain flour
115g butter
50g caster sugar

Filling (Dulce de leche)
115g butter
200g condensed milk
100g brown sugar
30ml golden syrup
2 bananas, sliced

whipped cream
grated plain chocolate
lemon juice

Method :

1. Using a food processor, process the flour and diced butter until crumbled. Stir in the caster sugar and mix to form a soft pliable dough.
2. Press the dough into a 20-cm round, loose flan tin and bake for 30 minutes at 160°C.

Fillings (Dulce de leche)
1. Place the butter in a pot with the condensed milk, brown sugar and syrup. Heat gently, stirring, until the butter has melted and the sugar has completely dissolved.
2. Bring to a gentle boil and cook for 7-10 minutes, stirring constantly until the mixture thickens and turns a light caramel color.
3. Pour the hot caramel filling onto the pastry case and leave until it is completely cold. 
4. Pipe a generous swirl of whipped cream in the center and sprinkle with the grated chocolate.
5. Arrange the banana slices, overlapping one another. (sprinkle the banana slices with some lemon juice to stop them from browning)

Do link back to MiMi Bakery House if you have used any information as published in this blog.

Wednesday, November 25, 2015

Sweet Potato Ondeh Ondeh [25 Nov 2015]

I just love "ondeh ondeh", be it the normal ones or those made with sweet potatoes.

If you had seen my previous Purple Sweet Potato Ondeh Ondeh, I had made these using the same recipe but with some modifications.
As I had used the normal Sweet Potatoes, the ondeh ondeh I made today was of a very light, pale yellow.
And they were definitely very "QQ" and as usual, with the oozing syrup, which was my very favorite part!!!

Sweet Potato Ondeh Ondeh
(Recipe as adapted and modified from my previous post)

(yields about 24 ondeh ondeh)

Sweet Potato Dough
140g mashed sweet potatoes
150g glutinous rice flour
120g cold water

90g gula Melaka, chopped into fine bits

150g fresh grated coconut
pinch of sea salt
3 pieces of pandan leaves, cut into pieces

Steam coconut with salt & pandan leaves over low heat for about 5~7 minutes. Set aside and let it cool.

1. Steam the steam potatoes for about 15 minutes. Remove and peel the skin of the sweet potatoes and mashed it.
2. Mix the mashed potatoes together with the flour and sugar, using your finger tips to rub till fine crumbs. Gradually add in the cold water and combine into a dough.
3. Divide the dough into a round ball of 15g each. Flatten and shaped it like a cup and put some fillings inside. Gently pinch and roll the dough into a round ball. Place the dough on a tray and cover it over a damp cloth while you repeat the process for the rest of the dough.
4. Drop the dough into a pot of boiling water and let them cook until the dough floats up. Allow the dough to cook for another 1 minute before removing out and place it into a bowl of ice water. Drain and place the dough into the grated coconut.

You can refer to my previous post for the diagrams.

Do link back to MiMi Bakery House if you have used any information as published in this blog.