Easter Trip & Recipe Sharing

In April, I took a long flight back to Malaysia which stopped over at Dubai.

Malaysia is a tropical country & full of passion.

I hadn't back to my hometown for 4-5 years, it was a great chance for me to meet my old friends & family, also enjoy the foods.

When it comes to friend gathering, it always come with eating & shopping.

There're a lot of shopping centres with food courts, even there's no food courts, there're surely restaurants & food stalks nearby.
I was truly spoiled by Malaysian foods :)

There are many beautiful islands in Malaysia but I didn't go to any this time, that's my friend to be blamed of as she couldn't make it.

Instead, we had a eating tour across Selangor, from mountains to seaside.

Sorry for not giving much details on route & planning as I didn't drive.

However, I can tell you that seafood is a must, so do Japanese & Korean cuisine.
Thanks to all who has spent times travelling & eating with me, I've had a wonderful time in Malaysia.

After talking about the trip, I'm sharing a recipe of tofu cheesecake.

The recipe includes Genmaiha or brown rice tea.

I can't really taste the tea as it blends so well with tofu & it enhances the delicate flavour of tofu.
The cheesecake is very light & smooth, I'm really pleased.

The other day, my sisters came by to visit us & brought us a blueberry cheesecake, it was great.
To be honest, my sister is a better chef & she is starting her pastry course at Le Cordon Bleu in London soon.
Wish her all the best :)

Recipe (6" square):

Crust

90 g digestive biscuit crumbs

35 g unsalted butter, melted

Mix the crust ingredients & press into a 6" square tin, refrigerate before use.

Soya sponge cake base

1 egg

20 g sugar

20 g soya bean flour

8 g sunflower oil

Preheat oven to 180C & line a 6" square tin with a parchment paper.

In a large bowl, whisk the egg with sugar until pale, thick & fluffy using electric mixer.

Sift in the flour, cut & fold gently until smooth.

Add the oil, cut & fold gently until smooth.

Fill in the prepared pan & bake for 12-15 min.

Remove from the oven & cool on a wire rack.

Place the cake on top of the biscuit crust.

Cheesecake filling

200 g cream cheese

70 g sugar

190 g silken tofu

100 ml soya milk

2 teabags Genmaicha or brown rice tea

100 g whipping cream

15 g gelatine leaves

In a saucepan, bring soya milk & Genmaicha to boil, cover with cling film & leave it to cool.

Soak the gelatine leaves in ice water until soft, squeeze out excess water & melt with the Genmaicha soya milk.

In a large bowl, beat the cream cheese with sugar until smooth.

Add the tofu & stir well.

Blend in the Genmaicha soya milk.

In another bowl, whip the cream to soft peaks & fold in the cheese mixture.

Pour into the prepared tin & refrigerate for at least 2 hours.

Decoration

100 g whipping cream

1/2 tbsp yuzu honey tea or honey

Genmaicha or brown rice tea

Honey yuzu rinds

Combine whipping cream & honey tea in a large bowl, whisk up the whipping cream.

Cut into 8 entremet & decorate with whipped cream, Genmaicha & honey yuzu rinds.