When i first start baking, New york Cheese cake was my first choice…now i’m wondering why i chose this cake when at that time i know nothing about cake..not even a little…with only a magazine recipe as guide i bake this cake and guess what? They love it and asking for the recipe. Today i will share my new york cheese cake with blueberry swirl on top…and i am not sure if it still called NEW YORK CHEESE CAKE cos i have added blueberry on it..hehehe

This cake , very dangerous for someone who is on diet but who care right? when it come to this cake everything is possible.. ok..back to the recipe, make sure you read everything carefully before making this…you dont want to waste all the ingredient right? In this recipe you will need 1 kg of cream cheese and It quite expensive though. So please read before you start. I am not saying that i am an expert but it based on my own experiance. Start when you are ready and fully understand what you are going to do. I’ve been throungh an experience when i was mean to making banana cake and in the middle of the process i forgot to put my mashed banana …and the bad thing is i didnt realize until i already put my batter into the steamer for a couple of minute.

Please choose a good quality cream cheese such philadelpia cream cheese . I have been use other brand like xxxxx sorry cant mention the brand here..and it quite salty . Of course there is still a lot more good quality brand of cream cheese out there but please choose the one that you familiar with.

2nd, sour cream…it so difficult to find it at my place , i’m not sure in your place but if you can’t find it dont worry…there are substitution for it. You can substitute with greek style yogurt..what if you cant find this too? Well you can use plain yogurt but make sure to drain the access of water on it…what if no yogurt ? Well 1 thing i can advice here is just forget about can say goodbye to new york cheese cake and try another recipe…

3rd , if you using springform pan try not to use foil to cover the bottom with proposed to prevent the water from seep inside the doesn’t work trust me..the water will still able to seep inside..i’m not sure if i should blame the foil or my self.. but i’m certainly sure that i’m doing it right just it still leaking somehow…here i would like to suggest you to used another baking pan that bigger than your springform pan…you gonna put your springform pan inside and this is the safety way to prevent the water from seep inside..

4th the temperature, all i can say is know your oven…this cake need a moderate temperature which is not to hot nor to cold…too hot temperature will make your cake crack and burn on the top very quick, and when it too cold you will need an extra hour to bake the cake.Also after baking and turn off your oven please dont take your cake out right away…let it sit there for another half hour …drastic change of tempareture will make the top of your cake crack too..


Last but not least, how to know your cake is done? Well when the side of the cake is firm you know you are done..don’t worry if you see the middle is still jiggling when you gently shaking the baking pan because that how it supposed to be. The middle of the cake will be firm as it cool down.. And…the most important thing cake is more delicious after overnight…i know waiting mean suffering but it worthy to wait…rainbow after rain…something like that but i’m not good on this…



Make one 9′ round baking pan

Cake base


1 packet digestive buscuit ( 400 g reduce to 300 g )
110 g melted butter


1 kg cream cheese philadelpia
1 1/4 cup castor sugar
300 g sour cream…( yogurt greek style)
Lemon zest
4 eggs large ( 60 -65 g )
3/4 of blueberry pie filling


1. Pre heat your oven to 150’c. Measure all ingredient as stated.

2. Blend your biscuit with a food processor or you can use a rolling pin …or you can use your bare hand just imagine you smashing someone that you hate soo much…hehehe …add in your melted butter mix until all crushed biscuit is covered by the butter…it should look like a sand.. pour to your baking pan and press to the side until reach the height that you want to and then press the bottom.set aside .

3. Make sure your cream cheese is at room temperature..soft but not melted…room temperature cream cheese will give you a smooth batter. Add in sugar several time and scrape the bottom of your mixing bowl each time to make sure no lump and the batter is well combine.

4. Add in egg one at the time and don’t over mix . It’s enough when the eggs is well combined after each addition. Add sour cream and lemon zest. Mix around 30 second and stop. Pour the batter into your springform pan.

5. Tap gently your baking pan to realese any bubble that trap on the batter. Put 2/3 of blueberry pai filling on top of cream cheese batter and draw a swirl using bamboo stick.

6. Pour hot water into your baking tray and put inside your baking pan. Bake for 1 and half hour . When done turn off your oven and put a wooden spoon in between of your oven door let your cheese cake sit inside your oven for another half an hour…

7. After half an hour transfer your cheese cake to refrigerator. Let it there for me it will make a huge difference when you have your cheese cake the next day…
Baking With Kelly




     Another simple recipe from me. It simple with few ingredient and its soo easy to make. You will get a restaurant style dishes in no time….I said it easy but don’t underestimate this recipe cos’ i failed a few times before i get it right  too…hehe.

      Once you get it right , you will amazed how simple it was…ok, now lets talk about the ingredient if you love hot spicy you can add a few bird chillies…restaurant always add this chillies even we not asking for  it but that how it supposed to be…i would says it taste even better with bird chilli..that cos’ i loved more spicy than you can imagine….

     Some oldie always said to use more butter to make your butterprawn more frangrant…to tell you the truth this is totally wrong…why i say so?? It because more butter will make your evaporated milk separate from your butter. It form a lump and it more likely a vomit…yeah,i know it sound disguisting but that the fact..keep in mind ,we do not need more butter on this recipe….



1 kg Prawn
30 pcs of curry leave
Enough oil for frying
Bird chilli for garnishing

For marinate

1 1/2 tsp salt
1 tsp white papper powder
1 tbsp corn starch
1 tbsp soda bicarbonate
1 whole egg
1 tbsp xiao xing wine

For coating

3 tbsp plain flour
3 tbsp custard powder
3 tbsp corn strach
3 tbsp tapioca starch

For sauce

30 g butter
1 can evaporated milk
1 tsp salt ( add more to your preference)
Sugar to taste (more to your preference)


1. Clean your prawn and marinade for an hour. Set aside. Since you have added soda please marinade not more than 2 hour.

2. In a large wok, heat your oil..make sure your oil is enough to cover your prawn. What i mean here is we will deep fry the prawn. Once your oil is hot coat your prawn with flour mixture and fry just for a few second. Take it out and fry the rest of your prawn. When i say a few second is around 20 second . Take it out and we will fry it for second time for a minute or until it golden brown. When done set aside.

3. Now is the most crucial step, with low heat melt your butter, and once it melted add your curry leave and fry until it fragrant. You can add your chopped bird chilli at this time or you can just sprinkle your chopped chilli when everything is done…its totally up to you. Once you smell a fragrant curry leave add your evaporated milk. Stir continuesly.

4. Add in your prawn into sauce. Stir a few minute until the sauce thicken by it self , it mean we do not need to use thickening ageant like corn starch here. Turn off heat. Ready to served.



Baking With Kelly



     Durian season is just start and i am lucky enough to get a bundle of durian from my good friend…i have no intention to make an ice cream but my son requested it and i have to fullfill his request…to be honest, he asking for green tea ice cream not durian ice cream and i made it for him but my daughter who loved ice cream too doesn’t like green tea flavour and i have to make another batch of ice cream for her… luckyly i have a durian in my freezer..and this is how i get the idea to make this…

       To make this ice cream i bought a new ice cream maker and it make everything more easier..just measure all ingredient and let your mechine do his job to make a delicious ice cream…..i’ve seen so many recipe online and most of it using an egg …well, for a health concern i prefer to totally avoid egg in this recipe even though you can be sure for safetyness by using termometer…but i still prefer without egg and yet it still produced a delicious ice cream..

   My family loved this ice cream and they seems like hard to believe that i made this ice cream by my self it taste like store bought or maybe much better than that…hehe….with only 4 ingredient you can enjoy delicious home made ice cream…no chemical added like store bought (the one that used to make it’s life last longer)…This ice cream taste amazing it’s creamy and have a strong taste and smell of durian.




306 g Rich Brand whipping cream
80 sweet condenced milk
290 g durian puree
140 ml fresh milk


1. Measure all ingredient as detailed and make sure your ice cream maker bowl is freeze overnight for best result.

2. Combined all ingredient and make sure everything is cool enough.

3. Start your ice cream maker before pouring the ingredient in and let it turning for 2-3 minute. This is to prevent the mixture from sticking to the side of the bowl.

4. Put all ingredient inside and let it churn for about 25 – 30minute .When done transfer to a container and freeze for 3 to 4 hour before serving.

5. Before serving take out your ice cream container and let it aside for about 5 minute to soften a bit and make it easier to scoop.

6. Ready to served…i can guarantee that you will love this ice cream as much as we do…

Baking With Kelly




My last post is Manggo Pudding and today recipe is something that related with manggo too….emmm…since it was a manggo season why not take this advantage to buy a cheap manggo …am i right?…hehehe…

          Today recipe is No Bake Manggo Cheese Cake…i know you all love it…so do i and my family….it is soo easy to make…And to be honest this is not my first trial but my second attempt. I am very satisfy with the result and i am not going to try another recipe cos’ i already found what i looking for. I’ve got a few tester and one of it my sister in law who is running a cake house. She compared my no bake manggo cheese cake with other no bake manggo cheese cake that bought from bakery by my other sister in law and they choose mine…yay…i win lol…


         The taste is just right with the balance of manggo and cheese…it smooth but not a jelly like, it melt in your mouth. What i mean here is the gelatine is just right too…hard to explain how it taste here but i am pretty sure that you will not looking for another recipe after you tried this..


Make one 6′ round baking pan & one 6′ love shape baking pan




200 g digestive biscuit
100 g melted butter


300 g manggo puree
60 g castor sugar
282 g cream cheese
1 tbsp lemon juice
90 g yogurt manggo and peach
186 uht whipping cream (whipped)
250 g manggo cube ( more if you like)
16 g gelatine powder

Manggo mirror glaze

200 g manggo puree
100 ml water
60 g castor sugar
1 tbsp gelatine ( add 2 tbsp water)
1 tbsp lemon juice


1. Measure ingredient as detailed. Line bottom of baking pan with parchment paper. Set aside.

To make crust:

1. Finely crush digestive biscuit using rolling pin or food processor and in same time melt butter over double boiler.

2. Mix melted butter into crushed biscuit. Mix till well combined. Press biscuit mixture gently to lined baking pan evenly. Refrigerate until ready to use. You can make this a day advanced.

To make filling

1. Add gelatine to 2 tbsp water and let it bloom before put it over double boiler. In mean time heat manggo puree just until warm and dont let it to a boil. When done mix manggo puree  and gelatine. Stir until it well combined. Set aside.

2. In a food processor put in room temperature cream cheese and blend it until soft. Then add sugar,yogurt and lemon juice. Blend it until well combined. Take it out from food processor. Add in manggo puree and stir until well combine. Strain to get a smooth batter and to get ride any giant lump of cream cheese.

3. Using a hand mixer, whisk whipping cream until it reach soft peak or until it firm but don’t over whisk. Stop whisking when it no longer slide to other side when you shake the bowl.

4. When done add manggo cheese mixture into whipped whipping cream and mix gently using spatula. Mix until the colour is even and no more whipped cream seen.

5. Take out your refrigerated biscuit base and arrange some manggo cube on top before pouring half cream cheese mixture.Shake gently and add second layer of manggo cube before pouring the rest of cream cheese mixture. When done shake gently your baking pan once again to removed any traped air inside your cream cheese mixture so that you will not end up with a lot of unwanted hole inside of your cake. Refrigerate  for 1 hour and you don’t have to cover the top because sometimes it have a tendacy to produce water vapour s and will spoil the top.

To make manggo mirror glaze

1. Add 2 tbsp water into gelatine powder and let it bloom for 5 min. Then put it over double boiler and let it melt completely.

2. In mean time, put your manggo puree into sauce pot. Add in water, sugar and lemon juice. Stir constantly just until warm. Turn off heat and add in gelatine. Stir until well combine. Strain your manggo mirror glaze.

To assemble

1. Take out your chilled manggo cheese cake for last touch up.  Hehehe….Pour your manggo mirror glaze on top of your chilled cheese cake until the top is covered. The recipe is enough for one 6′ round baking pan and one 6′ love shape baking pan.

2. Refrigerate again atleast 6 to 7 hour before serving.


1. To remove the cake from baking pan use hot kitchen towel and wrap around your baking pan for 30 second. Removed slowly.

2. Strain your manggo mirror glaze to get a smooth finish.

3. No need to cover the top while chilling in refrigerator or you will end up like mine. Supposed to be perfect but spoiled with plastic wrap.

4. Don’t use more gelatine than what i mentioned in this recipe cos it just right. You can reduce it but i can’t gurantee the texture. Better just stick with this recipe.



5. Don’t used more melted butter for the crust or it will became hard.

Baking With Kelly



       It’s been a while after my last post..and today i will show a simple and quick recipe…well,  i always come with a simple recipe doesn’t i  ?…lol… it was a manggo season right now and you can easily see  manggo everywhere….

         Manggo Pudding , is a desert that served cold and really refreshing. It can be served plain or with evaporated milk and i am sure that all of you will love this desert. Ok, without futhermore lets jump to the ingredient…




1 packet of manggo pudding powder
200 g granulated white sugar
186 g Uht whipping cream
500 g manggo puree ( 300g manggo pulp + 200 ml water blend)
2.5 L water
385 ml evaporated milk ( 1 can)

Method :

1. Measure all ingredient as detailed.

2. Blend 300 g manggo pulp with 200 ml water to make 500 g manggo puree. Set aside.

3. In a large pot pour 2.5 L water, 385 ml evaporated milk, sugar ( you can reduce to your preference) and puding powder. Bring to a boil. Make sure to stir from time to time.

4. In mean time, heat you manggo puree. No need to boil , just until it warm. Set aside until you want to use it.

5. When your water mixture is start to boil add fruit sugar( small packet that was included inside of pudding powder), turn off the heat. Keep string. Add in manggo puree and uht whipping cream. Stir till’ well combine. Done.

6. Pour this pudding mixture to your prefered mould and let it cool completely before put in refrigerator. Don’t cover the top unless you are sure that these pudding is cool enough or you’ll get a watery pudding.

7. Redrigerate 2 to 3 hour before serving and you can serve with evaporated milk…Enjoy…


Baking With Kelly



           Beignets or churros ball or fried pete a chaox or you name it… as i’m searching the recipe on the net i find  many diffrent name of this recipe and i all i see is just the same ingredient and method. If you know how to make cream puff then you have no problem to make this beignets.


     The common problem that most of us facing is undercook beignets. The outside turn out dark to quick and it still wet inside. Why is this happen?? It because your oil is too hot…you maybe have a question like ‘this recipe call for 150’c and this temperature is over boiling point supposed to be very hot’… the answer is yes the oil should reach 150 ‘c before you put your beignets BUT after it reach 150’c you should reduce the heat and do some test before you fried the rest of dough. What kind of test? Well, put a small amount of dough after you reduce the heat and if it turn dark to quick wait a few second before fry another dough…why should we wait ? To make sure the oil is cool a bit..why the oil should reach 150’c then reduce it? Why not just until the oil is hot a bit? be honest, i don’t have the answer for this…lol..

       It taking time to fry the beignets, after you put the dough inside the oil you should stir it slowly to even the colour or to make sure it didn’t turn to dark very may see it seems like didn’t expand to double in size at the begining but just keep stiring slowly…after a few minute you will see that it start to burst and create a seams or expand from it original size supposed to be double or tripple in size. Fried until the beignets is golden brown.



Ingredient :

252 g water
150 g plain flour
100 g butter
3 g salt (only if you using unsalted butter)
4 g granulated white sugar
191 g egg (4 eggs = 55g each )
Enough castor sugar for coating


1. Put water, butter, salt and sugar to a boil. Make sure the butter is melted completely. Add in flour all at once and stir quickly until no lump or uncooked flour seen. You will know the dough is ready when a thin film appear on the bottom and the dough pull away from side. ( same like make cream puff). Let it cool to lukewarm before adding the eggs.

2. Add one egg at a time until it well combined and a peak pointing up form when you touch the dough with your finger. When done, put in refrigerator for one hour or atleast  30 minute …i refrigerated mine for 30 minute only cos’ i can’t wait that long to see the result….hehe…

3. After 30 minute , take the dough from refrigerator, heat oil until reach 150’c and reduce it (low heat) .Using ice cream scope, scope a little dough to make some test..if it turn dark to quick …wait a few second before adding the next dough. Keep stiring the biegnets until it burst and expand from it original will see a seams after it start to expand..fried until it turn to brown colour…please note that to fry beignets it take time about 5-7 minute ( depend on your stove).

4. When done, drain your beignets and coat with sugar. Ready to served. ( best to served while it still hot ).


Baking With Kelly




          I know everybody loved doughnut and so do my family. It’s easy to find it everyway and the only matter is the price. Well,why wasting when you can make it at home with minimum expences? My husband always questioned me why should i trouble my self to make this and i answered him i don’t call this trouble but it’s a joy of cooking. I love to see the result…and its fun..haha..
        I’ve been searching the recipe online and i saw Wendyink recipe ..i was attempted to try. With a simple recipe and easy instruction i stop searching for other recipe. Her instruction is very easy to understand but it still a bit tricky for me…WHY???? Because i trying to be smart and put my self in trouble. She say 1 egg yolk but i put 1 whole egg, 20 g butter but i put 42 g butter…make my dough too sticky…see??? This explain why some people failed when they trying a new


       When i saw my dough is too sticky and almost impossible to resque..i blame my self , i should follow her recipe as stated…but it already too late …i should find a solution or maybe just throw away the dough ?…i let it rest until double in size with hope it not stick to my hand but after that at the end it still the same. Since i am half way i decide to add 1/8 cup flour at a time and keep kneading until it not stick to my finger….finaly after adding my fifth 1/8 cup flour the dough not stick to my hand anymore and still soft..Emm finally…i roll the dough and cut it with my doughnut cutter. And let it rest for second time about 45 minute…yess !!! I saved the dough…


          As the result , my doughnut finish with no time. My mother in law who is always have a comment…say nothing this time..that’s mean i success and the taste is delicious..this doughnut is very soft incase you are curious about the texture.

Adapted :wendyinkk



makes 18 small doughnut

Ingredient :

250 g all purposed flour
5/8 cup flour ( 1/8 cup bread flour + 4/8 cup plain flour = 140 g)
90 ml full cream milk
42 g butter
1 whole egg
1/4 tsp salt
1 tsp baking powder
23 g sugar
Enough castor sugar for coating

Yeast ( mix together)

1 tsp yeast
60 ml water (lukewarm)
1 tsp sugar

Prepare :

Cut your parchment paper like the one that you use for steamed  bao or enough for one doughnut.

Method :

1. Measure all ingredient as detailed. Mix yeast ,water and sugar. Do a quick stir and set aside.

2. Pour milk and add egg in bread mechine, followed by flour,salt, sugar, baking powder and yeast mixture. Except the flour that measured by cup please leave 1/8 for later used. ( i advised to just leave 1/8 cup flour and put 4/8  on bread mechine so that you don’t have to get through what happen to me…and beside it much easier this way.) Let the mechine do his work.

3. When the mechine stop for 1st time add butter and the mechine will start kneading again. Just follow your mechine instruction. When done, knead by your hand for a few minute. If it still stick to your hand add the rest of 1/8 cup that u leave aside ealier. Rest the dough until double in size or for 1 hour.

4. Flatten the dough , and roll with rolling pin. Thickness depend on your preference and cut it with doughnut cutter. Arrange the dough to a parchment paper that you’ve cut ealier. Let it rest until it double in size again. Mine around 45 minute. Make sure to cover the doughnut while resting.

5. Heat the oil. Medium heat and lift the parchment paper with doughnut , gently slip the doughnut into hot oil. Try one doughnut first.. if it turn to dark very quick it mean your oil is very hot.. reduce the heat before you fry the rest of your doughnut. One thing , make sure your oil is enough to cover the whole doughnut while frying.

6. Drain your fried doughnut. And when it cool a bit, coat with castor sugar. Ready to served.



Baking With Kelly