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Cheese Snow Cake

1 Oct

I remember the very first time I had the Cheese Snow Cake and I fell in love. Really! Sumpah… I tak bedek, youuuu…

I was confident that it was a vanilla sponge cake sandwiched with a chocolate sponge cake. And then, there was chocolate ganache and chocolate rice in between the cakes. Finally, there was the cream cheese topping with grated cheddar cheese. And that, ladies and gentlemen, was pure foodgasm 😉

Just take a look at the picture below.

IMG_6471 I had bought this from Reen when she had extra pieces and this was flown in from Brunei. Yes, you heard me right! B-R-U-N-E-I worrr… in fact, this reminds me of a similar dessert which I had in Manila years ago. My Filipino friends, am I right?

Ok, I digress.

My mom actually passed me a link to the recipe and I was darn sure that this could possibly be the same one. Decided to whip this up over the weekend and the verdict was OK! GOOD TO GO 🙂



  • 6 eggs (discard 2 whites, so it should be 6 egg yolks + 4 egg whites)
  • 100 grams fine sugar
  • 100 grams Hong Kong flour
  • 60 grams cornflour (cornstarch)
  • 50 grams cold water
  • 1 teaspoon baking powder
  • 2 tablespoons Ovalette
  • 75 grams butter (melted)

Cream Cheese Topping (Beat the first two ingredients until smooth and creamy with no lumps. Chill in refrigerator for awhile.)

  • 1 box Philadephia Cream Cheese
  • 1 cup condensed milk
  • 1/2 box Kraft cheddar cheese (finely grated)


Preheat oven to 150 degrees Celsius.

Mix all of the ingredients except for the melted butter. Beat over medium speed until the batter is smooth and creamy. Then, add the melted butter. Beat until well incorporated.

Pour batter into a lined and greased cake pan. Note: I actually used two cake pans as I did not want to slice the cake into half.

Bake for 45 minutes – 1 hour. Allow the cake to cool on a wired rack. Slice the cake into half.

Spread the cream cheese topping on one surface of the cake. Place the other half on top. Now, spread the cream all over the cake. Garnish with grated cheddar cheese.

IMG_0547Chill the cake for another 1 – 2 hours. Slice and enjoy!


Banana & Nutella Cake

26 Jan

After a hectic schedule of baking goodies for The Very Hungry Caterpillar Dessert Isle and other orders last weekend, I had three remaining ripe bananas in the fruit basket. Rather than have them go to waste, I contemplated baking a Caramelized Banana Upside-Down Cake or a good old-fashioned Banana Cake.

I chose to bake the latter and remembered that I still had a huge jar of Nutella in the cabinet. I toyed with the idea of incorporating dollops of Nutella in the cake batter. Actually, I think it is a genius concoction as both banana and Nutella complement each other.

So, here is my rendition of Banana & Nutella Cake. Served this to the family and it has been certified a keeper 😉

Banana & Nutella Cake 1.jpgIngredients

  • 3 ripe bananas (mashed lightly)
  • 200 grams butter
  • 200 grams sugar
  • 300 grams cake / plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 2 eggs
  • 6 tablespoons full cream milk
  • 1 teaspoon lemon juice
  • 1 teaspoon banana essence
  • 1/3 cup Nutella


Preheat the oven at 180 degrees Celsius.

Combine and sift the flour, baking powder and bicarbonate of soda in a bowl. Mashed the bananas in another bowl but not completely; leave some chunky bits. Add the lemon juice to the bananas and set aside.

In the mixing bowl, cream the butter and sugar, beating well. When you have a soft and pale mixture, add the banana essence.

Into this mixture, add one egg at a time and mix thoroughly. Still beating, add 1 spoonful of the dry ingredients, then 3 tablespoons of milk, followed by some more dry ingredients, then the remaining 3 tablespoons milk, followed by the rest of the dry ingredients.

Finally, add the bananas and lemon juice to the cake batter by hand. Pour the cake mixture into a pan and followed by dollops of Nutella.

Use a fork to make swirls and then bake in the oven for about 45 – 50 minutes.

Banana & Nutella Cake 2.jpg

Banana & Nutella Cake

Nutella Brownies

15 Jan

Happy 2013 everyone!

Hope the new year will bring good tidings to all of you, wherever you are. As for me, I just aspire to bake/cook more for the family and conscientiously devote myself more to Islam. Age is catching up and I too need to take better care of my health.

So, what have I been up to recently? I did try out new recipes and so far, reviews from family and relatives have been encouraging. Only one ingredient keeps on popping up ever so often and it is N-U-T-E-L-L-A… hehehe 😀

I was intrigued by fellow Instagramer @momofaniselyaz when she posted pictures of Nutella Brownies. I was inspired by what she baked for her family. Google for a recipe and I was pleasantly surprised to find an easy peasy recipe, with only three ingredients. Yes, three! I kid you not 🙂

Nutella Brownies


  • 1 cup (280 grams) Nutella
  • 2 eggs
  • 10 tablespoons (62 grams) plain / self-raising flour
  • Chocolate chips (optional)
  • Chopped hazelnuts (optional)


Put all three ingredients in a bowl and mix thoroughly. Pour into a pan and top with chocolate chips and/or hazelnuts if you are feeling decadent. Bake at 180 degrees Celsius for 30 minutes (less time if you are baking in cupcake form).

Yes, it is that simple! Go make those Nutella Brownies NOW 😉

Red Velvet White Chocolate Chip Cookies

14 Sep

The Red Velvet Cupcakes are still the rave here in Singapore! And I have also seen some Instagram pictures of the Red Velvet Brownies, which I have yet to attempt. I still had a packet of mini white chocolate chips in the freezer and was wondering what I could incorporate them in. Since I was baking some cookies for the festive season, I thought it would be interesting to bake Red Velvet White Chocolate Chip Cookies for a change 🙂

Googled for a recipe and altered it a bit. Apparently, these Red Velvet White Chocolate Chip Cookies garnered interest among the relatives who came to visit us during Eid Mubarak. A cousin and some of my Instagram followers too have asked for the recipe.

Here’s another one for the road, folks! Enjoy baking them 😉


  • 115 gram butter (at room temperature)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup cocoa powder
  • 1 tablespoon red food colouring liquid
  • 1/2 cup white chocolate chips


Preheat the oven to 180 – 190 degrees Celsius. Grease your baking trays with butter and set aside.

Cream the butter and both sugars on medium – high speed until light and fluffy, for about 2 minutes. Add the food colouring liquid, egg and vanilla essence. Mix well until combined.

Then, add the flour, baking soda, salt and cocoa powder. Mix until thoroughly combined. Using a rubber spatula, gently fold in the white chocolate chips until incorporated.

Drop half a tablespoonful of the dough into mounds about two inches apart from one another.  Lightly flatten each cookie dough mound with your fingers or the back of a spoon.

Bake until slightly golden and crisp around the edges, about 10 – 12 minutes.

Amos Cookies

6 Sep

Almost everyone can bake chocolate chip cookies but I decided to use another recipe this time around. These are the sort of cookies that you can bake anytime of the year and just store them in those pretty glass canisters.

It has that similar taste to the Famous Amos cookies. Not really there but almost there… you know what I mean? Hehe 😀

This recipe is honestly for keeps, especially for me. I can foresee that I will bake more of these in the future. Great gifts for X’mas, you know 😉

So folks, I present you the Amos Cookies for your baking pleasure!


  • 250 grams butter
  • 6 oz fine sugar
  • 6 oz brown sugar
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon baking soda
  • 2 egg yolks
  • 1 egg white
  • 450 grams self-raising flour
  • 6 oz mini chocolate chips
  • 150 grams chopped almonds (or walnuts)


Preheat oven to 180 degrees Celsius. Roast the chopped almonds for 8 – 10 minutes. Set aside.

Beat the butter until fluffy. Add both sugar, vanilla essence and eggs. Mix thoroughly.

Stir in flour, chocolate chips and roasted chopped almonds. I scooped half a tablespoonful of the cookie dough and placed them on a baking tray about an inch apart from one another. Gently pressed down with your fingers, or a fork if desired.

Bake for 15 – 20 minutes.

Mini Nutella Cups

5 Sep

Well, hellooo there! I have been missing a lot these past few months as I am tied up (and still is!) with a new project at work and fulfilling orders over the weekends. And thus, I never got around to trying out new recipes. That also means, I never really got a chance to sit down and update the food blog.

But fret not! I am back, not too sure for how long though. I managed to bake some nice goodies during Ramadhan and they turned out pretty yummy. So, I am going to share these recipes with you folks so that you can enjoy them too 😉

And OH! That reminds me that I need to make changes to Dessert By Quintessa‘s menu again. I will be removing some items and maybe, just maybe, create a menu for Festive Goodies. In the mean time, here is the new kid on the block in DBQ’s menu. I present to you, Mini Nutella Cups… now, who could possibly resist these cookies with Nutella topping?


  • 115 grams butter (softened)
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla essence
  • 3 cups plain flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Plenty of Nutella


Preheat oven to 180 degrees Celsius. I used mini aluminium foil cups for the cookies but you can opt for paper ones if you like.

Cream butter and both sugar in bowl until light, smooth and fluffy. Beat in eggs and vanilla essence until fully incorporated. Gradually add flour, salt and baking soda until all the flour is mixed in.

Scoop 1/2 tablespoon of the cookie dough into the mini cups. Bake for 10 – 12 minutes until golden brown.

Once done, remove from the oven and let sit for about 2 minutes. You can then make wells for the Nutella with a spoon. Add Nutella to each cup; it will start to melt quickly so you can swirl it around and make it nice and smooth. But you can also opt to use a piping bag which was what I did.

Let cool for 15 – 20 minutes before digging in.

Bibimbap (Korean Rice Bowl with Vegetables and Chicken)

27 May

Here is another Korean dish that I truly love, Bibimbap. Basically, it is a large bowl of rice topped with an array of individually prepared vegetables and chicken (or beef) and served with seasoned red pepper paste (gochujang). If you can serve this in a sizzling hot stone bowl, that would be highly recommended. But since I don’t have stone bowls at home, I opted for claypots instead. It works equally fine 😉

This recipe looks long indeed as there are plenty of side dishes to be included. But if you want the easy way out, you can just make 3 – 4 toppings as desired.


  • 3 cups cooked rice
  • 250 grams chicken (or beef)
  • 4oo grams mung bean sprouts
  • 2 zucchinis
  • 2 carrots
  • 1 bunch spinach
  • 1 packet shiitake mushrooms
  • 4 eggs
  • 7 garlic cloves
  • 2 or 3 scallions, chopped
  • light soya sauce
  • sesame oil
  • roasted sesame seeds
  • salt and pepper
  • vegetable oil

Red pepper paste (gochujang) sauce

  • 4 tablespoons of Korean red pepper paste (gochujang)
  • 1 tablespoon of sugar
  • 1 tablespoon of sesame oil
  • 3 tablespoons of water


Cook the rice in a rice cooker, using a little less water than called for. The rice for bibimbap should be a little drier than usual. Prepare all other ingredients.

Assemble: Place a serving of rice in a big bowl. (If using a stone bowl, heat it on medium heat until hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable and chicken (or beef) over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the red pepper paste sauce.

Chicken / Beef / Shiitake mushrooms: Cut into thin 2-inch long strips. Mix in 1 tablespoon of light soya sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 1 tablespoon of chopped scallion, 2 cloves garlic minced and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2 – 3 minutes over high heat.

Mung bean sprouts: Bring 1 cup of water to a boil with a teaspoon of salt. Add the bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1 clove garlic minced, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.

Spinach: Blanch the spinach in salted boiling water only until wilted, 30 – 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1 clove garlic minced, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.

Zucchinis: Cut the zucchinis in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced zucchinis and set aside for 10 – 15 minutes. Squeeze out excess liquid from salted zucchini by hand. Add 1 tablespoon of chopped scallion and 1 clove garlic minced. Sauté in a lightly oiled skillet for 1 – 2 minutes over medium high heat.

Carrots: Julienne the carrots into match sticks. Sauté in a lightly oiled skillet for 1 – 2 minutes over medium high heat, sprinkling salt and pepper to taste.

Combine all of the sauce ingredients in a small bowl and mix thoroughly.