Individual Fruit and Brownie Trifles

Individual Fruit and Brownie Trifles – the recipe was adapted from  If you are unable to click on the website, please see below recipe.

Individual Fruit and Brownie Trifles #recipe

Individual Fruit and Brownie Trifles #recipe

Individual Fruit and Brownie Trifles

Yield: 8 – 12 servings

Prep Time: 20 min

Cook Time: 30 min


For the brownies:

7 ounces unsweetened chocolate, roughly chopped
3/4 cup unsalted butter
1/4 cup water
1 cup sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/8 teaspoon salt
2 pints raspberries
Mini chocolate chips, for garnish

For the whipped cream:
1 1/2 cups chilled heavy cream
1/3 cup sour cream
3 Tablespoons sugar
2 teaspoons vanilla extract



Make the brownies:
Preheat the oven to 350ºF. Grease a 9-inch baking dish with cooking spray and set it aside.

In a medium saucepan set over medium-low heat, combine the chocolate, butter and water. Cook, stirring, until the chocolate and butter are melted. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and light brown sugar, mixing until combined, then add the eggs and vanilla extract and mix for 2 minutes.

Add the flour and salt and mix until combined. Transfer the batter to the prepared baking dish and bake for 25 to 30 minutes until a toothpick inserted comes out clean. Remove the pan from the oven and place it on a cooling rack. Once the brownies have cooled completely, invert the pan onto a cutting board and cut into 1/2-inch brownie croutons.

Make the whipped cream:
In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, sour cream, sugar and vanilla extract on high speed until soft peaks form.

Assemble the trifles:
Fill each serving dish with alternating layers of brownie croutons, whipped cream and raspberries. Garnish each trifle with a sprinkle of mini chocolate chips and serve immediately.

Individual Fruit and Brownie Trifles #recipe


Jeruk Mangga with Asam Boi

Mangga, mangga, mangga, this is my all time favourite fruit.  Mangga or Mango in English is generally sweet.  Some have a soft pulpy texture while others are firmer.  My mother’s garden have 3 types of mango trees; the sweet mangoes, the very sour mangoes and mangoes that taste like a mixture of green apples and mangoes.  Last week when we visited my mom, I decided to pluck about 10 pieces of the unripe mangoes.  My idea is to make “Jeruk Mangga” or preserve mango.  I asked my mom how to do it but she says she has never done one so she doesn’t know how.  After googling, I managed to get a very good recipe, unfortunately, it’s all written in Bahasa Melayu.

Kalau nampak buah mangga.. adoiii… kecur liur di buatnya kan..
Ita ni cukup suka makan buah mangga. Terutamanya yang muda dan rangup, apatah lagi yang masam.. sedap sungguh kalau dapat di cicah dengan gula dan kicap.. uiii… dah mengences air liur ni..

Biasanya mangga muda di jadikan jeruk atau ada juga yang membuat sambal belacan. Kalau mak ita dia tak benarkan pokok mangga atau buah mangga dari pokoknya di jadikan sambal belacan.. katanya nanti buahnya buruk.. atau busuk dalamnya. Kata mak itu adalah petua orang lama.. mak selalu ingatkan supaya kami tak melanggar pantang turun temurunnya. Jadi.. kalau terasa nak makan sambal mangga muda terpaksalah beli di pasar atau ke pasar tani..

Mangga yang di jadikan jeruk memang sangat enak. Ibu mertua ita cukup pakar dalam membuat jeruk. Boleh dikatakan jeruknya lebih enak dan lebih lazat dari jeruk yang di jual di pasaran. Rasanya yang manis sedang-sedang bertambah lagi keranggupan mangga bila di gigit itulah yang membuatkan ita asyik teringat-ingat aje jeruk air tangan ibu mertua..

Sejak akhir-akhir ini rata-rata di FB ramai yang menayangkan Jeruk Mangga Asam Boi. Aduh.. naik mengences air liur bila memandangnya.. Bertambah menitik-nitik air liur ini bila terpandang asam boi yang tergolek-golek di dalam balang..

Resepi asal ni ita tak pasti dari siapa.. tapi ita pernah makan jeruk ini sebelum ini yang banyak di jual di pasaraya. Harganya boleh tahan juga mahalnya kerana dia di timbang dalam gram.
Hari ini ita dapat tempahan untuk membuat jeruk mangga asam boi.. ada yang mengidam katanya.. ^_^
Bila dah berhajat ita pun tumpang sekaki. Ita buat banyak sikit. Mujur sewaktu lalu di hadapan pasar nampak banyak gerai menjual mangga muda. Ita pun apa lagi.. capailah mana yang patut.. dengan harapan dapatlah melempiaskan hajat..

Buat jeruk asam boi ni tak lah susah mana.. bahan pun mudah aje.. tak banyak pun bahannya. Jom kita intai bahan yang kita perlukan sebelum ita tunjukkan bagaimana cara dan kaedah penyediaan jeruk asam boi yang mudah ini

4 biji mangga muda
20 hingga 25 biji asam boi
10 hingga 15 tangkai cili padi ~ di hiris halus ( boleh kurangkan jika tak suka terlalu pedas)
2 cawan gula
1 biji limau nipis di hiris ~ ita tambah jika guna limau kasturi lagi sedap!

Kupas dahulu mangga muda. Buang kulitnya, buang biji dan sabut tengahnya. Kemudian hiris nipis.
Ita ikut cara ibu mertua, rendam dahulu mangga dengan air kapur. Menurut kata ibu mertua ita ianya bertujuan meranggupkan buah mangga kita supaya dia tidak lembik bila telah menjadi jeruk.

Rendam dalam 20 hingga 30 minit kemudian cuci bersih dan toskan.

Masukkan gula pasir atau gula halus kemudian kacau rata.
Masukkan pula cili padi yang kita dah hiris halus tadi dan kacau rata
Akhir sekali masukkan asam boi.
Ita tambahkan limau nipis. Limau ni tak payah perah masukkan aje.. kalau guna limau kasturi lagi sedap!
Tak payah tambah air ya.. sebab nanti dari buah mengga dan gula itu sendiri yang akan menghasilkan air jeruk.
Kemudian kita masukkan dalam bekas.
Simpan dalam peti ais selama 4 jam sebelum boleh di nikmati.

Pucuk Manis or Mani Cai Leaves with Egg

Yesterday at Pasar Tani Melawati, I spotted sayur Pucuk Manis or the Chinese calls it Mani Cai (马尼菜).  I bought a bunch of it that cost me only RM 3.00. A bunch probably 350 grams.  It may look a lot but once you cook it, it will be wilted and it won’t be that much.  I have not cooked sayur pucuk manis for a very long time.  We only ate it whenever we ordered Pan Mee at one of the best Pan Mee restaurant in Avenue K.  The recipe that I’m going to share is Pucuk Manis with egg.


A bunch of Pucuk Manis
3 tablespoons cooking oil
4 garlic cloves, finely minced
1 teaspoon chicken granules
1 egg
1/2 cup of water

For washing leaves:

1 tablespoon white vinegar
1 teaspoon of salt


1. Remove all the edible leaves from the pucuk manis stalks and discard the stems

2. Wash the leaves by soaking it in a 1 tablespoon of white vinegar and 1 teaspoon of salt. Let is soak for 2-3 minutes.  During washing squeeze the leaves and drain well.

3. Preheat the frying pan, add in cooking oil until it heats up.  Make sure cooking oil is not too hot or else you will burn your garlic.

4. Add in minced garlic and cook until it turns a little bit brown.

5. Put in pucuk manis and cooked until a little bit wilted then put in the chicken granules.

6. Add in water and quickly break in the egg and stir the pucuk manis until cooked.

7. If you like wolfberries, you can also put this in before you turn off the heat.

8. Serve it on plate

Note: this is how it looks like once you have completed your cooking. Photo was taken from

Fruits in a Jar?

This is really fantastic. I was so busy looking for some simple desert to bake and came across this simple recipe.  I haven’t tried it yet but it’s worth to share this with my fellow readers.

Check this out from :


The great thing about canning jars  is that they are built to withstand very high temperatures. Most people use them for pickling vegetables or making jam but did you know they can also be baked in the oven.

First take two-and-one-half cups of fresh seasonal fruit.

Put those into four half-pint canning jars.

Combine one half-cup of flour, one half-cup of sugar and one half-teaspoon salt.

Next whisk it together with a fork and pour it on the fruit, and then top with butter.

When the jars are full, put them on a square baking dish.

Fill the dish with dried beans to keep the jars from sliding around.

Place in the oven and bake at 350 for one hour.

After baking, let the jars cool completely.

I like to put a little whipped cream on top and, if you like, you can keep them in the fridge for up to a week.

They make a great gift, and they are awesome for a picnic.

Pastry on Soup

i am a pastry girl.  i love anything that is pastry especially eating it right after it comes out from the oven.  the recipe that i’m gonna share with you is the one that i always do it at least once a month.  so far my family loves it too.  it is so easy to make and your tummy will be happy after eating this.

btw, this recipe was taken from  i just love this chef because she shares all the techniques and shares all the ingredients without intentionally missing one bit of the items that’s suppose to be included in the recipe.  i think you know what i mean right, when you tried certain recipe and found out that the chef purposely left a few ingredients, and after making it, you are always wondering what happen, how come it didn’t turn out as shown in the picture.  had this many times too.



  • 1 can of your favorite soup.  It can be Campbell mushroom soup or Heinz tomato soup.
  • Yellow onions – cut it in small pieces for easy eating
  • Vegetables.  This can be potatoes, carrots, celeries, corn or mushroom.  Cut into smaller pieces too.
  • Chicken meat.  Leave out the bones.  Cut into tiny pieces.
  • Ready made pastry.  Best if it is a square size that can cover your coffee mug or your soup mug.
  • Egg.  Lightly beaten.  Use 1 egg is enough as we need this as glue to the pastries.
  • Butter
  • Pepper
  • Salt

How do you make this:

  • First, dilute the soup with some water, milk or cream according to the consistency you like.
  • Heat some butter. Saute the onions, then add the chicken. Once the chicken is almost cooked, add the veggies. Lastly add the soup. Season with salt and pepper.
  • Take the pastry which had been thawed. You can cut it into round shape if you like.  Or leave it in its square shape.
  • Fill the oven-safe mug with the soup about 3/4 full.
  • Brush the rim of the mug with the egg.
  • Lay 1 piece of the pastry on top.  Press down the sides.
  • Brush the top of the pastry with the remaining egg wash.
  • Take another 1 piece of the pastry and put it on top of the 1st pastry. See photo below.  Brush the top of the 2nd pastry with the remaining egg wash.
  • Bake at 375 F for about 15 to 20 minutes until the pastry is golden.


This is the ready made pastry.


Ready to be baked. I put 2 layers for the extra puff.


After 15 minutes :


Japanese Cheese Cake

i’ve been dreading myself to try and bake a Japanese Cheese Cake after eating some of it during the Hari Raya festival at my grandma’s house.  it was so soft and melt in the mouth and not like the ordinary Western cheesecake that is so full of cheese.  then, i browsed through the website and found a very interesting tip and trick of how to bake a Japanese Cheese Cake.  here’s the recipe for you to try or click this website to know more:

Japanese Cheesecake – Tips & Tricks

Recipe (reprinted here from my old post, and originally from Diana’s Desserts)
– 140g fine granulated sugar
– 6 egg whites
– 6 egg yolks
– 1/4 tsp cream of tartar
– 50g butter
– 250g cream cheese
– 100ml fresh milk
– 60g cake flour (can also use plain flour)
– 20g corn flour
– 1/4 tsp salt
1.Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.3. Add the egg whites to the cheese mixture to and fold well. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan withgreaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage … although I never do, and it has never seeped! ;)4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.

5. Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.

Now, for some extra tips. These work for me, and I hope they work for you too! 🙂

Tip #1 : Beating the egg whites

You can beat your whites on high until they start to stiffen, but for the last 3 to 4 mins of whisking, do switch your mixer speed to low. This helps to stabilise the air bubbles. I notice I get a “foam sponge” texture when I do this (as you see in the first photo). When I beat on high throughout, I tend to get larger air bubbles, resulting in texture that looks like this:
Tip #2 : Sieving the cream cheese batter
This is totally optional, but because I am anal a perfectionist, I want a lump-free, smooth as silk batter. So once I have combined my cream cheese mixture with the flour and yolks, I usually strain it using a wire mesh sieve. After that, I fold the beaten egg whites in. I repeat, sieve BEFORE you fold in the egg whites … otherwise, you can say sayonara to your cake!
(Left) Cream cheese that has been melted with butter and milk. There are still some visible small lumps even after a lot of stirring.
(Right) After adding flour and yolks, I sieved the batter to ensure a lump-free batter.Tip #3 : Baking in a water bath
God, I hate this. It’s so troublesome! Plus, there is always the risk of water seeping in, and even if it doesn’t, your cheesecake tends to get a little damp. I want my cake fluffy, not damp. So this is what I do …
Cake tin goes on the rack, in the middle.I place tart moulds whichhave been filled with water, in the four corners of my oven. Theyprovide the sauna effect but do not add dampness to the cake. Why not a tray of water, you ask? Well, with a tray, you still get condensation at the bottom of the cake tin. With individual tart moulds placed around the cake, your cake’s bottom will alwaysremain dry. <- I sound like a diaper ad!Tip #4 : Lining the cake tin
Line the bottom and sides of your cake tin. Make sure the baking paper extends higher than the cake tin by about 1.5 inches. If you prepare the batter correctly, you will notice that it rises very well during baking. You need that extra height from the baking paper to prevent possible spillage.Tip #5 : Tenting with a foil
I recommend this 100% because the cake top browns very easily. I use a sheet of aluminium foil and loosely place it over the tin. That’s why point #4 is important … because if you do not provide ample room for the cake to rise, it will get stuck onto the foil. And when you peel it off? Urgh, not so pretty. So, tent the cake, and remove it only in the last 1 to 2 mins of baking time, just for it to brown (not burn).Tip #6 Drier is better
Personally, I like to overbake the cake slightly (say, about 10mins more), to be on the safe side. A Japanese Cheesecake should be tear-away soft and fluffy, and to get that sort of texture, you need to have a dry-ish cake. As long as you follow #4 and #5, your cake will not burn. A drier cake is airier and less likely to collapse or shrink (you won’t get those dreaded crease lines on the top). Finally, keep it in the oven, door slightly ajar for at least 30mins to an hour.Well, that’s all the tips & tricks I wanted to share. I hope you found them useful. 🙂 For those of you attempting this for the first time, may you hit the jackpot and get your flawless Japanese Cheesecake! 😉
Sadly, my photos do not do justice to the cake – look at the horribly washed out colours. 😦 The cake is supposed to be a brighter shade of yellow, but then, it was a gloomy day … so everything turned out depressing. Except the eating part. Heh.

Happy tyring !!