Saturday, April 29, 2017

Matcha Cheesecake Brownies

This is one of the tastiest brownies I've ever made. Fudgy chocolate brownie base top with smooth creamy matcha cheesecake! This combination is really da-bomb! Plus the lovely chocolate swirl over the matcha cheesecake layer makes it a visually tasty dessert too. It can be served warm but I like it chilled. This 8" square matcha cheesecake brownies is polished up by us within 3 days and they are asking for more...hahaha but not any sooner as me wanna try out other baking recipes which I've been pending for very long! ^0^ 


  • 85gm unsalted butter
  • 160gm dark chocolate buttons
  • 100gm fine sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 70gm plain flour
  • 5gm tapioca flour
  • 5gm cocoa powder
  • 1/4 tsp salt
Matcha Cheesecake
  • 225gm cream cheese, room temperature
  • 60gm fine sugar
  • 2 tsp matcha powder
  • 115gm white chocolate, melted
  • 1 egg 

  1. Grease an 8"x8" pan and lined with baking paper.
  2. Brownie batter : Combine butter and dark chocolate in a bowl and place over a pot of simmering water. Stir well to combine the melted chocolate and butter. Remove from heat. Whisk in sugar, eggs, vanilla, flour, cocoa powder and salt. Mix well till well combined. 
  3. Spread 3/4 of the brownie batter into the prepared pan. 
  4. Matcha cheesecake batter : With a electric whisk, beat cream cheese and sugar until smooth. Sift in matcha powder and beat till well combined. 
  5. Add in melted white chocolate and egg, beat till mixture is well combined.
  6. Spread the matcha cheesecake batter over brownie batter. Dollop the remaining 1/4 brownie batter over. Swirl lightly to create marble pattern.
  7. Bake the brownie in preheated oven at 180 deg cel for 30-35 mins. Cool completely in pan before unmoulding. Slice into 16 squares. Serve immediately or serve it chilled.

Friday, April 28, 2017

Minced Beef with Parmesan Baked Beans

A hearty pot of Parmesan Baked Beans Minced Beef Stew. It tasted so smooth and melts-in-mouth after slow stewing for 45mins! My kids prefer to drench the meat sauce over their rice, while I like it serve as a sandwich filling together with my homemade mixed vegetable pickles. 

  • 500gm minced beef
  • 1 large tomato, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 500ml water
  • 1 heap tbsp tomato paste
  • 1 tsp Italian mixed herbs
  • 1 tsp pepper
  • 1 tsp salt
  • 1 can Parmesan Baked Beans

  1. Marinate minced beef with 1 tbsp olive, 1 tsp pepper and 1 tsp chicken stock powder for at least 30mins.
  2. Heat 3 tbsp olive oil in pan, saute onion till softened and fragrant. Add in garlic and fry briefly. Add in minced beef and fry till it turns brown. Add in tomato and mix well.
  3. Add in tomato paste, mixed herbs, pepper and salt. Pour in water and bring to boil. Cover pan and simmer over medium heat for 45 mins. 
  4. After 45 mins, the liquid has evaporated and the beef mixture is fairly moist. Pour in Parmesan baked beans and mix evenly. Adjust taste is necessary. 
  5. Remove dish from fire, cool down slightly before serving. Can be serve over warm rice, noodle, pasta or in sandwich.

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