Marble Chocolate Cheesecake

This marble chocolate cheesecake  is a special bake for my sister's family, they love the green tea cheesecake and mixed berries cheesecake which I baked previously. I'm using the previous recipe. This round I used 2 tsp of cocoa powder and mixed it with 5 tbsp of batter to make the chocolate swirl. Personally think I should reduce the cocoa powder to 1 tsp and mixed it with lesser batter as I don't want the top of the cheesecake to fill up with brown :)

The feedback from my nieces are very good, they said their friends tasted the cheesecake and would like to buy it from me! Today I baked four 4" cheesecake and packed it into small boxes, just to let you know I still can't get a cheap cake box here, the small 4" cake box below is price at AUD$1.65! so looking at the high cost in packaging this really not a good business :) 

Recipe adapted from 幸福甜点81道， 星期天的烘焙时光

60g or 10 pcs of biscuits
20g unsalted butter, melted

Filling:
320g cream cheese
70g sugar (used 50g if you don't want it to be too sweet)
2 eggs
70g sour cream (used thickened cream)
80g butter, soften
15g corn flour

2 tsp cocoa powder

Method:
1. Place biscuit in a plastic bag and crash it into small crumbles, stir in the melted butter.
2. Place the baking paper in the cake pan and add in the biscuit crumbles. Press down the biscuit to the cake pan. 
3. Double boil the cream cheese and sugar in a big bowl, until the sugar is melted and mix well with cream cheese. Take the bowl away from the heat, add the egg, one at a time. Mix well.
4. Gradually add in the thickened cream, butter and corn flour. Stir well.
5. Sieve the batter and pour in the sieved batter to the cake pan. 

6. Set aside 4~5 tbsp of batter to mix with cocoa powder, mix well and pour into the cake pan, use a chopstick and make a few swirls.

7.Prepare the water bath, place the cake pan in the water bath. Bake at 120C for one hour.

8. When the cake is done, take out from the oven and let it cool down before put in the fridge. Dislodge the cake only when the cake is harden.

Braised Chicken Wings with Spring Onion

Last weekend I went marketing at Box Hill Market, I realized the price for the old ginger has double! It is pricing at $49.99 per kg and I bought a piece of old ginger at AUD $20!! 

It has been a while since I last  posted my cooking on chicken, love this braised chicken wings. Hope my son will learn and come to love the chicken dishes because of this braised chicken wings. I'm adapting the recipe from Carol.

Recipe adapted from Carol 不藏私料理厨房

Ingredients:
12 chicken wings, boil and rinse
8 spring onions, cut into small length
8 pcs of ginger
3 clovers of garlic, cut into half

Seasoning:
2 tbsp Chinese rice wine
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tsp sugar
a dash of pepper
150ml stock or water

Method:

1. Heat the wok with 3 tbsp cooking oil. Add sliced ginger and garlic, stir fry until fragrant. Add in chicken wings. Turn the heat to medium, stir fry the chicken wings until it is slightly golden brown, add the spring onion, stir fry for another 1-2 mins.

2. Add the water or stock, add all the seasoning, mix well. Stir fry for another 2 mins. 

3. Take the chicken wings out from wok and place it into a clay pot, cover up and let it braised until the gravy thicken. About 20 mins. 

4. Serve hot with rice.

Purple Sweet Potato Ondeh Ondeh

This is a snack which I long wanting to make. Is difficult to find purple sweet potato here, I have been searching for it for sometimes until I nearly give up. However, one day when I pass through an Asian Groceries shop, here it is...sitting together with the big piles of golden sweet potato with a big sign in front said "purple". It is my first time seeing purple sweet potato with white skin and purple inner. In Singapore, I always use the purple sweet potato which is slimmer with purple skin and purple inner. As you know, I still can't find the freshly grated coconut so I'm using the frozen shredded coconut. 

I'm using the recipe adapted from Anncoo Journal's beautiful Ondeh Ondeh.  Thank you for sharing the recipe. The texture of the ondeh ondeh is chewy and it has the tasty palm sugar explode in our mouth :D Is indeed lovely!

Recipe adapted from Anncoo Journal

Ingredients:

160g glutinous rice flour

10g tapioca flour

120g purple sweet potato, steam and mash

80-100g pandan water (boil 300g water with some pandan leaves)

150g gula melaka (palm sugar, diced)

200g frozen shredded coconut

Method:

1. Steam the frozen shredded coconut with 1/4 tsp salt for 10 mins. set aside.

2. Mix glutinous rice flour, tapioca flour and mash purple sweet potato together, slowly add 80g pandan water, knead into a smooth dough. If dough too dry add a little more pandan water or add a little more flour if it is too wet. (This depends on the water contain of the purple sweet potato)

3. Pinch dough into small ball, slightly press flat and fill in the gula melaka. Roll it into a smooth ball.

4. Bring a pot of water to boil and drop the little dough balls in it. When they float to the surface, let it boil for another 2-3 mins.

5. Remove them with a slotted spoon and shake off excess water.

6. Roll the cooked glutinous balls over the shredded coconut.