Cinnamon Sugar Coated Puffs 糖莎翁

Just some puffs without filling and simply coated with some sugar and cinnamon mix. They are puffs! Not chicken wings la LOL! Anyway, you can do away with the cinnamon if you do not like it.

Ingredients:

110g plain flour

170ml of water

15g of butter

3 eggs

4 tbs of castor sugar/icing sugar

1 tsp of cinnamon powder (12:1 ratio)

Some oil for deep frying

Here's a guide to what proportion you would like to use for the sugar and cinnamon mix.

Sugar to Cinnamon
3:1 - 1/4 cup to 4 tsp

4:1 - 1/4 cup to 1 tbs

6:1 - 1/4 cup to 2 tsp

8:1 - 1/2 cup to 1 tbs or 2 tbs to 3/4 tsp

12:1 - 1 tbs to 1/4 tsp

1) Add butter to the water, stir and bring water to a boil. Lower heat and add in the flour. Off heat and mix until a dough is formed. Let the dough cool down.

2) Add one egg at a time to (1) and whisk mixture till smooth. You can use a mixer or a hand-whisk.

3) Scoop some of the mixture with your fingers and clench your fist (just like how you will make fish balls out of fish paste), a fishball size mixture will emerge. Scoop mixture off your hand using a spoon and drop it inside the hot oil.

4) Deep fry till golden and drain off excess oil with paper kitchen towel before coating them with the sugar and cinnamon mix.

Enjoy with a cup of hot tea or coffee!

Almond Jelly with Longans

Almond jelly with Longan not from premix. You either hate it or love it like mad. Yea, I'm one of the mad ones. This dessert always reminds me of my beloved grandma in heaven. This recipe is so good I eat liao want to cry 😂 okay I over reacted but it's really very nice la :)

This recipe serves 10

Ingredients:
1 packet of agar agar powder (white)
1600ml of water
10 tbs of sugar
1 can of evaporated milk (carnation full cream)
325ml of almond syrup (Sim Teck Hiang almond syrup comes in 650ml. Use only half of it.)
2 cans of longan (drain off the syrup)

1) Dissolve powder in water. Add sugar, stir constantly and bring to boil over low heat.

2) Off heat and let mixture cool slightly. Stir in milk and syrup until well mixed.

3) Layer longans at the bottom of mould. Ladle some mixture over longans and let set in fridge for a little while so longans stay at the bottom.

4) Bring out from fridge and pour remaining mixture into mould.

5) Once mixture is cooled, chill in fridge for 4 hours or until the jelly is completely set.

Enjoy!

Double boiled Pear with Rock Sugar & Goji Berries 冰糖枸杞炖梨

冰糖枸杞炖梨 Double boiled Pear with Rock Sugar & Goji Berries.

材料简单， 烹煮不难。炎炎夏日， 润肺清热。

梨一粒
冰糖 1.5 tbs
枸杞 1 tbs
水 250 ml

梨切半, 去蒂和籽。削皮或不削皮请随意。

梨， 枸杞, 冰糖和水放入炖盅。锅内加水大火煮开， 转小火放入炖盅隔水炖煮约一个小时至梨子变软。

若是份量多， 也可以用熬煮的方式， 但冰糖要后加入。熄火前5分钟， 加入冰糖煮至冰糖融化亦可熄火。

冷或热食亦可。

慢慢享用喔

Home-made Mango Ice-cream

No-churn Home-made Mango Ice-cream. It's a happy food. It's love. Just 3-ingredients :)

- 3 mangoes (I got the one from NTUC $2.95 for 3 and yield 500g of the flesh)
- 2 packets (400ml) of Emborg whipping cream
- one 392g milkmaid condensed milk (note: will be using 260g only)

1) Puree cubed mango flesh and condensed milk in blender. Set aside.

2) Whip cream until stiff peak.

3) Fold in mixture from (1) to (2) until combined.

4) Pour ice-cream mixture into a freezer safe container and lay parchment paper to prevent condensation and crystallization.

5) You may leave mixture in freezer overnight until the ice-cream is ready. Or you can stir the mixture with a fork  hourly and repeat this process for at least 3 times to break up any crystallization so that the texture of the ice-cream will be more creamy.

Enjoy!

No-bake White Chocolate Cheesecake

White Chocolate No-bake cheesecake. I assure you wouldn't want to miss this. No heavy cream, no whipping cream, no gelatin, no egg, yet rich and creamy without the overwhelming sweetness. It was no surprise that it was a hit.

Makes one 7-inch cake

Ingredients A
200g oreo original or golden cookies (crushed) * you don't have to remove the cream.
80g butter (melted)
- Drizzle butter into crushed cookies and mixed well. Press cookie crumbs into the loose base cake tin and chill the crust in the fridge for at least 30 minutes or until firm.

Ingredients B
500g softened cream cheese (I use Philadelphia)
200g lite sour cream (Pura) *Important Note: let it stay at room temperature for 30 minutes. You don't use it cold.
30g icing sugar
300g melted white chocolate (baking chocolate or chocolate chips)
- beat cream cheese and sugar. Add sour cream and beat till combined. Fold in white chocolate.
- Pour the mixture onto the crust, level the mixture and cling wrap before chilling it in the fridge. Chill until firm (6 hours at least) or best overnight.

Dust with 1 tbs of premium cocoa powder before cutting. Serve with a cup of hot earl grey (my favorite!). Bon appetit! :)

免烤白巧克力芝士蛋糕。不过， 蛋糕无蛋喔。无奶油，无鲜奶油， 无吉利丁!

食谱可以做一个7寸的蛋糕。

材料A
200克 Oreo饼干 (无需取出里头的cream). 放入ziplog袋， 用棒压碎。
80克 牛油 可以用碗隔热水融化或用微波炉
做法：把融化牛油加入压碎的饼干， 搅拌均匀， 倒入7寸脱底圆蛋糕模里， 用汤匙压平， 做成蛋糕的底层。放入冰箱冷藏至少30分钟让饼干底凝固。 备用。

材料B
500克 (软化了的) 奶油奶酪
200克 酸奶油 (不可用刚从冰箱取出的， 放在温室让它没那么冷了才可使用)
30克 糖霜 (筛过)
300克 白巧克力 ( 可以用碗隔热水融化或用微波炉)
做法： 奶酪和糖打至融合。加入酸奶油，继续 打至混合。最后加入融化了的白巧克力， 搅拌均匀即可。
把奶酪糊倒入已凝固的饼干底。
再将奶酪糊的表面抹平。
用保鲜膜把蛋糕模包起，放入冰箱冷藏至凝固， 约6小时。最好放隔夜。
食用前， 在蛋糕表面撒/筛上可可粉， 味道更佳。

沏一杯热茶一起享用， 真是绝配， 人生一大享受哟。

Bak Kwa Cookies

It's been a while since I last shared a recipe coz I was really so busy with my trips and the sales of my chinese new year cookies ;)

Here's Chinese Pork Jerky Cookies aka Bak Kwa Cookies/肉干曲奇

Instead of baking the usual cookies that are sweet, why not try baking some savory ones? :)

Ingredients:

250g salted butter (softened)

130g bak kwa (diced into tiny pieces)

300g plain flour

50g corn flour

50g icing sugar

1 tsp all purpose seasoning powder (masterfood)

1/2-1 tsp dried coriander

1) Beat butter and sugar until fluffy.

2) Sieve in the flour.

3) Add the seasoning powder and mix.

4) Add in bak kwa and dried coriander and knead until a dough is formed.

5) Cling wrap the dough and chill in the fridge for at least 30 minutes.

6) Using 1 tsp dough, roll into a ball and place them on baking tray lined with parchment paper.

7) Bake at 180 for 13 to 15 minutes or until cookies turn slightly brown.

Enjoy!

Kawaii Mushipan

I have done Mushipan (蒸しパン)  back in 2013. But this time, I added a wee bit more sugar and made them into cute kitties. I have also done up a video and you can see it here. It's quite similar to what I have done to my traditional egg cakes. 

This recipe makes 4.

Preparation 10 min

Cook 15 min

 

Ingredients:

- 100g cake flour

- 50g castor sugar

- 60ml milk

- 1 egg

- 1 tsp baking powder

- 1 tbs vegetable oil

1) Sift and combine the flour and baking powder in a bowl.

2) Whisk the egg in another bowl and add in the sugar. Continue to whisk until combined.

3) Add in milk and mix well.

4) Fold in the sifted flour and baking powder until the batter is well mixed.

5) Add in oil and mix well.

6. Scoop batter into muffin tin lined with paper case. Fill each case 3/4 full.

7. Bring the water in the wok/pan to boil and lower the muffin tin. Cover and steam at medium heat for about 15 minutes or until the skewer comes out clean.

8) Remove from wok/pan, let cool slightly. Best serve warm (in my opinion).

Enjoy!

Lemon Grass Aloe Vera Drink

Refreshing lemon grass aloe vera drink. Lemon grass and aloe vera are well known for it's healing properties and many other benefits. But then, it's such a refreshing drink in this warm and hazy weather. Please watch video here

Ingredients:
1.5 litre of water
4 stalk of lemon grass (cut diagonally into strips)
Lime juice (add to taste)
Rock sugar and Aloe Vera * Note: I didn't have a weighing scale with me so I can't tell the exact amount used here. But Aloe Vera may taste a little bitter so you need to make this drink much more sweeter than what you would usually take. Washing the Aloe Vera and cooking it for a minute help to reduce the bitterness while retaining the crunch.

Chocolate Tofu Mousse

Chocolate Tofu Mousse. No bake, no cook. And it's vegan if you use dairy-free chocolate.

Just 4 simple ingredients :) You wouldn't want to miss this. Enjoy the video here.

Ingredients:

300g silken tofu ( I used Sakaru brand)

150g semi-sweet chocolate chips.

60ml maple syrup

1/4 tsp cinnamon powder.

1) Melt chocolate.

2) Cut tofu into smaller pieces and blend tofu until smooth.

3) Add melted chocolate, maple syrup and cinnamon powder and blend all ingredient until well mixed.

4) Chill in fridge for 2 hours before serving.

5) Serve along with fruits or more chocolate chips.

Enjoy!

Chocolate Chip Muffins

Chocolate Chip Muffins. Looks perfect taste perfect. Moist and chocolatey. And I really like muffins with a high and even dome.

Many have asked me about the differences between a muffin and a cupcake. I have posted once on this and Im going to repeat.

A cupcake is usually sweet but a muffin can be sweet or savory. A cupcake has a flat top that is good for frosting or decorating using fondant but a muffin usually has an overflowing and uneven dome top. A cupcake is finer and less dense in texture, more spongy but a muffin more dense and crumpy (you can make it moist though). The batter of a cupcake is smooth and thin which is the result of using the mixer and the creaming method applied. The muffin batter is thick and lumpy as its purely the combining of the liquid ingredients to the dry ingredients without the use of mixer. I really love making muffins for that ;) 

This recipe makes 6

Ingredients A
190g self-raising flour
80g castor sugar
1/4 tsp salt
1/2 tsp cinnamon powder
(1. Combine the above and mix well using a balloon whisk. Set aside.)

Ingredients B
60ml vegetable oil
120ml milk
1 egg
1 tsp vanilla essence
(2. Combine the above and lightly beat.)

Ingredients C
130g mini semi sweet chocolate chips

3. Add (2) to (1). Using the balloon whisk, mix till just combined. Fold in 2/3 of the chips.

4. Distribute the batter into the muffin pan lined with cupcake liners. Top with the balance chips.

5. Bake in preheated oven at 200°c for 20-25mins until done.

Enjoy!

No-bake Cornflake Cookies

No-bake cornflake cookies. Just 3 ingredients. No-bake is awesome.

Ingredients:

240g cornflakes (crushed)
200g marshmallow (cut into quarters)
80g butter (cubed)

1) Melt butter using the *double boiler method ~ Bring a half filled pot of water to boil and lower heat to a simmer. Place a bowl that fit snugly on top of the pot. Melt the butter in bowl.

2) Add melted butter into the bowl of marshmallow and place bowl on top of the pot (with simmering water). Stir marshmallow and butter with spatula until melted and well combined.

3) Remove mixture from heat and add the cornflakes. Mix well.

4) Shape mixture into a ball and lightly press. Set aside to cool. Alternatively, you can place the shaped balls into small cupcake liners.

Enjoy!

Black Sesame Cookies

Black Sesame Cookies

This recipe yield 22 'koalas'

Ingredients
100g plain flour
125g salted butter (softened)
50g corn flour
50g black sesame powder
45g icing sugar

1) In mixer, cream butter and sugar.
2) Add sesame powder and mix until combined.
3) Fold in sifted plain flour and the corn flour. Knead to form a dough.
4) Clingwrap the dough and chill dough in fridge for 30 minutes.
5) To make the koala, use 1/2 tbs for the head and 1/2 tsp each for the ears. Roll dough for the head and ears into a ball and lighten flatten them. Place almond on dough for the nose and mini chocolate chips for the eyes.
6) Bake in pre-heated at 150°c for 20 minutes.
7) Remove cookies from oven. Set aside to cool before consumption or storing away.

Enjoy!

No-bake Durian Cheesecake

 

It's the time of the year again. No-bake durian cheesecake for you? I'm using Maoshanwang (猫山王) here though D24 is already good enough for desserts.

This recipe yield a 7-inch cake.

Ingredients A
200g digestive cookies
70g butter （melted）

Ingredients B
250g cream cheese
200g durian flesh
200ml milk
60g castor sugar
30g custard powder
3 eggs
(Recipe adapted from the ultimate indulgence cheesecake by Chef Alan Kok with some modification).

1）In a processor, crush cookies finely and mix with melted butter. Press cookie crumbs into a loose base cake tin and chill cookie base in fridge for at least 30 minutes or until firm.
2） Mixed ingredients B in a heavy pot and cook at low heat until mixture is thicken and smooth. Remove from heat.
3） Pour mixture into base and level surface. Chill in fridge overnight.
4） To serve, you may want to dust with cocoa powder before cutting.

Enjoy!

Easy Chocolate Fudge

No-bake 4-ingredient fudge. As easy as ABC ;)

350g dark chocolate (chopped into small pieces) or you can use dark chocolate chips.

1 can (392g) condensed milk (I used milkmaid low fat)

25g butter

80g chopped roasted nuts of your choice

Fudge base (optional)

150g oreo cookies or digestive cookies

50g melted butter

To prepare base:

1) Crushed cookies finely using a food processor. Alternatively, place the cookies in a zip lock bag and crush cookies using a rolling pin.

2) Add melted butter to crushed cookies and mixed evenly. Press into a 7-inch round cake tin with loose base.

3) Chill in the fridge for 30 minutes or until firmed.

To prepare the fudge:

1) Combine the dark chocolate, condensed milk and butter in a bowl. Microwave at Medium for 3 minutes.

2) Stir mixture with a balloon whisk until it become smooth. *You may add half of the nuts into the mixture if desire. Mix well.

3) Pour mixture into the tin and place it into the refrigerator for 3-4 hours or until the mixture has set.

4) Top with chopped nuts before serving.

Enjoy!

NiaoGao (Steamed & Fried style)

Niaogao (年糕), a type of sweet sticky snack, an offering to the Kitchen God during the Lunar New Year in hope that his mouth will get stuck. It was believe that in this way, when he need to go back to the heavenly palace to report on the happening on earth, he will not be able to badmouth the mortal to the Jade Emperor. Folk tales aside, eating the niaogao （年糕） was an auspicious thing to do during a new year as it sounds like niaogao （年高） and the chinese has a good wishes that goes nianniangaosheng (年年高升) which literally means raising higher year after year. Hence, when you eat it, it symbolize that you will be able to go higher...for example, achieve a promotion ;)

You can eat niaogao on it's own. It's cooked anyway. Nevertheless, I still like to have it re-cook by the steaming, fried or the deep-fried method. It will taste better when it's re-cook as it gets warm up and softened in the high heat. So...here's two very simple ways :) 

2-ingredient Microwave Niao Gao with shredded coconut (oneh oneh style) 微波炉年糕。清淡， 健康些。甜中带点咸。很不错喔.

-1 big niaogao
- 200g fresh shredded coconut flesh (abt $1.20 from wet market)
- 1/4 tsp salt

1) Bring water in steamer to boil and lower plate of shredded coconut flesh mixed with salt. Steam for 10 minutes and leave to cool.
2) Cut niaogao and lay apart onto plate. Microwave at high for 1.5 to 2 minutes ( depending on size) until soft.
3) Coat niaogao with shredded coconut. Serve immediately while warm.
For info:
- steaming the shredded coconut keep it fresh longer. Else it will turned sour very quickly.
- serve immediately while warm and it will taste better. Niaogao turned hard again when cooled.


2-ingredient Deep-Fried Niaogao
- Niaogao (cut into small pieces)
- Popiah Skin (get those that contain eggs so that you can just brush some water on the skin and seal it, otherwise use beaten eggs to seal after wrapping)

1) Simply wrap niaogao in popiah skin and deep-fried in oil until popiah skin turned golden.

Enjoy!

Basic Vanilla Cupcake

It has been a long time since I last bake. I miss baking :( Here's a basic vanilla cupcake for you :)

This recipe makes a dozen.

Ingredients:...
- 125g self-raising flour
- 125g softened unsalted butter
- 100g confectionery sugar
- 2 eggs
- 50ml milk
- 1 tsp vanilla extract

For butter-cream frosting
- 200g softened butter
- 200g confectionery sugar
- 1 tbs milk
In a mixer, whisk the butter until pale. Add sugar and milk and whisk until combine.

1) In an electric mixer, beat butter and sugar.
2) Whisk in vanilla extract, eggs and milk. Beat till combine.
3) Add in half of the flour, continue to beat. Add the remaining and beat till the mixture are just combined.
4) Distribute the mixture into a 12-hole muffin pan lined with cupcake liners and bake in pre-heated oven at 180c for 15mins or until done.
* Do a pick test to make sure the pick comes out clean and its done.

Enjoy!

Purple Sweet Potato Cheesecake 紫番薯芝士蛋糕

Personally, I feel that the texture of this purple sweet potato cheesecake can be improved. Meanwhile, Let's make do with this first :) If you like cheesecakes, you may like these original flavor Beary Cute Baked Cheesecake and chocolate flavor Schnauzer Inspired Chocolate Baked Cheesecake too.

This recipe makes 6 serving of muffin-sized cheesecakes

Preparation 10 min

Bake 20 min

Chill at least 4 hours, best overnight.

Ingredients:

- 1 block (250g) of cream cheese - cubed and softened (Any brand is ok. I used Philadelphia)

- 30g of castor sugar

- 100g purple sweet potato (steamed and mashed)

- 6 oreo golden cookies

- 1 egg

- 1/4 tsp cinnamon

For decor:
- 6 oreo cookies (separate all the cookies and retain only the side with cream)
- 6 oreo golden cookies (separate all the cookies retain only the side with cream)
- 18 roasted whole almonds
- 12 chocolate chips

1) Line each cupcake case with 1 Oreo cookie. Set aside.

2) Beat cream cheese and sugar until combined. Add purple sweet potato and cinnamon. Continue to beat till well mixed. Add the egg and continue to beat until just combined. *Note: Do not over-whisk after beating in the egg. It will incorporate lots of air into the mixture causing the cake to crack easily during baking.

4) Scoop and distribute the mixture evenly into the 6 cases, decorate as shown in pictures above using the chocolate chips, almonds the oreo cookies. Bake in pre-heated oven at 150deg for 20mins. **Do not worry if the cheesecakes still crack during baking. Any cracks will fuse after cooling in room temperature and a chance that it will disappear completely after chilling. Even if it did not disappear completely, it wouldn't look obvious after chilling.

4) Leave baked cheesecake to cool at room temperature prior to refrigerating. Refrigerate for at least 4 hours before consuming (best over-night).

Enjoy!

Honey Lemon Mixture

Honey Lemon Mixture. Taking this concoction regularly helps to whiten and beautify the skin by preventing and reducing pigmentation like dark spots and freckles.

It will last you about 1-2 weeks.

You will need:
- 1 jar (I got the 0.5L Korken jar with lid at Ikea for $1.90)
- 1 chop board
- a knife
- a wooden/plastic/ceramic tablespoon (Do not use a metal spoon to scoop honey.)

Ingredients:
- 2 lemons* (I used 1 lemon and 1 lemon lime)
- 4 tbs honey (I used Honeyworld honey)
- cool boiled water enough to submerge the lemon slices. 

*Getting organic lemons is encouraged. Otherwise, do wash your lemons thoroughly by scrubbing them with a clean toothbrush or rub them with salt to get rid of any remaining pesticide.

1) Wash the lemons thoroughly.
2) Cut away both ends of the lemons.
3) Slice lemons and place them into the jar.
4) Add the honey.
5) Add water enough to submerge the lemon slices.
6) Lock the jar and refrigerate overnight before using.
7) To consume, simply transfer 2 slices of the lemon out of the jar into a glass and add cool drinking water to it.

Enjoy!


Review:
I transferred 2 slices of the lemon out of the jar and put them in a mug and top up with abt 200-250ml of water. Thereafter, I proceeded to 'poke' the lemon slices with a spoon to release the pulp and juice. Taste refreshing. No bitter taste. Personally, I feel that adding a teaspoon of honey will be even better.

Gentle reminder: Always rinse ur mouth after taking acidic food like fruit juice, red wine, fruit tea etc because the food acid may cause the corrosion of our tooth enamel.
温馨提醒: 酸性食物或饮料会软化牙齿的珐琅质以导致珐琅质磨损。记得勤漱口喔! 又或者, 喝带有果酸的饮料时, 不防用吸管。这样间接的也能制造一道防线, 让果酸没那么容易触碰牙齿。

Mixed Berries Refrigerator Oatmeal with Honey

Nutrients packed Mixed Berries Refrigerator Oatmeal with Honey! I made it without measuring tools but just a wooden tablespoon. I did it with reference to theyummylife.com

I placed it in the fridge at 10pm and ate it at 8am. The oats are soft yet come with a wee bit of crunch. Thumbs up! In one word, this 'cold porridge' is yummilicious!

This recipe serves one but you can x 2 for the ingredients so that your honey gets to enjoy it too. Erm...Honey as in your darling or dear whatever you address your partner. You will fully utilise the milk and yoghurt if you make 2 servings.

You will need:
- a jar ( I got the 0.5L Korken jar with lid at Ikea for $1.90)
- a chopboard and knife (to cut the strawberries into quarters)
- a wooden/plastic/ceramic tablespoon (Do not use metal spoon to scoop pure honey)

Ingredients:
- 9 tbs rolled oats (Do not use quick or instant oats)
- 1 small tub of low fat plain yoghurt (I got the Marigold which comes in a pack of 2 tubs)
- 1/2 small btl of milk abt 100ml (I got the Meiji 200ml skimmed milk)
- 1/2 tbs chia seeds (I added 1tbs but its still fine)
- 1 tbs of honey
- 1 handful of blueberries (when I said one handful, it literally means how much your hand can grab. The actual quantity does not matter)
- 1 handful of dried cranberries
- 4 strawberries (cut into quarters)

1) Add the oat.
2) Add milk.
3) Add yoghurt.
4) Add chia seeds.
5) Add honey.
6) Stir until well mixed.
7) Add the fruits.
8) Give it a few stir so that the fruits are well distributed in the mixture. Place in the fridge overnight before consumption.
9. Ready to consume straight from the jar.

It's well kept in the fridge for up to 2 days.

Enjoy!

原料：
- 9汤匙燕麦片（不要使用即时燕麦）
- 1个小桶的低脂纯酸奶
- 1/2小瓶牛奶约100毫升
- 1/2汤匙嘉种子（我加了1tbs）
- 1汤匙蜂蜜 
- 1把蓝莓
- 1小把红莓干
- 4粒草莓（切成四块）


1）放入燕麦
2）加入牛奶。
3）加入酸奶。
4）加入嘉种子。
5）加入蜂蜜。
6）搅拌至到混合。
7）加入水果。
8）再继续搅拌至到混合。放入冰箱冷藏。
9。隔天打开罐子即能享用。 

Molten Lava Cake 心太软熔岩蛋糕

 

A failed-proof recipe. Should it really fail, it will just turn into this! Haha! Nothing disastrous :)

This recipe makes 5

Ingredients

- 200g baking chocolate (break into small pieces) or semi-sweet chocolate chips

- 100g unsalted butter (softened and cubed)

- 25g confectionery sugar

- 2 eggs

- 20g self-raising flour

1) Beat eggs and sugar until bubbled.

2) Melt chocolate in a heavy pot/pan under small flame. *IMPORTANT NOTE: Remove pot away from flame when chocolate started to melt. Continue stirring and add in soften butter and stir until both are combined.

3) Stir in (2) into the (1) until well mixed then add in the sifted flour. Stir the mixture with a spatula until well combined.

4) Spoon into muffin tray lined with cupcake liners and bake in pre-heated oven at 180c for 11-12 minutes. Important Note: Do not bake over 12 minutes else you will not get the lava effect. Would like to highlight again that every oven is different. And baking is sometimes about trial and error. So do adjust the time accordingly.

5) To serve, you may want to dust it with some icing sugar and top it with fruits. You can also serve it along with a scoop of your favorite ice-cream.

Enjoy!