1.Oreo Cheesecake


1 pack of Oreo

120 g of Digestive Biscuits

100g of Butter


Cake ingredients:

500g of Cream Cheese 

250g of Light Cream

140g of Sugar 140g

1 tablespoon of Isinglass Powder

2 tablespoon of Warm Water



1 Boil the butter in water. Then, set it aside for later.


2 Scrape away the sweet filling from the oreo. Then, break and the oreos together with the other biscuits.


3 Slowly add the melted butter in with the biscuits chunks and mix well Then, pour the biscuits chunks into a greased mould release model and flatten it.


4 Place the mould into the refrigerator and leave it to cool for about half an hour. After that, the lower half of the cake is finished.


5 For the top half the cake, break the oreo biscuits slightly and set it aside for now.


6 Then, add warm water to the isinglass powder and bring it to a boil. Set it aside for later.


7 Add sugar in with the cream cheese and beat them evenly. Then, set them aside for later.


8 Then, mix isinglass powder and cream cheese together.


9 Add the oreo cookies into the mixture and stir well.


10 Spread the mixture evenly on the oreo cake made earlier.


11 Then, place the whole cake in the refrigerator and allow it to freeze until it becomes hard. The cheesecake is now ready to be served.



2.Brownie Cake


180g of Semisweet Chocolate

200g of Unsalted butter 200g

120g of Caster Sugar

4 Eggs

120g of Low-gluten Flour

Chopped Walnuts 



1 Heat up a pot of water. Then, add in the chocolate and melt it. Next, add unsalted butter and caster sugar. Mix well and set it aside to cool. 


2 Beat the eggs. Then, slowly stir in the chocolate mix. Next, add the  low-gluten flour and chopped walnuts. Mix evenly.


3 Cover the steamer with baking paper. Then, pour the chocolate batter in and sprinkle crushed walnuts on top.


4 Steam the chocolate mix for 45 minutes. Then, turn off the heat and leave it to simmer for another 10 minutes. After that, take it out and leave it to cool


5 Cut the brownie into bite size slices and sprinkle them with powdered sugar. The cake is now ready to be served.



3.Striped Steamed Cake


3 Eggs

100g of Fine Sugar

1/2 tablespoon of Butter

100g of Self-raising Flour

30g of Cooking Oil

30g of Water

Cocoa Powder



1 Mix the eggs, sugar, and butter together. Then, stir well until the batter thickens.


2 Sift the self-raising powder. Then, add it into the batter and stir it evenly.


3 Next, add oil and water. Mix well.


4 Divide the batter into 2 portions. Then, add cocoa powder into one of the portions.


5 Pour a spoonful of white batter into the middle of the baking pan. Next, pour a spoonful of chocolate batter in the center of the white batter.


6 Continue to alternate between pouring the chocolate batter and the white batter until the you have used up  all the batter.


7 Boil some water in a steamer. Next, place the mixed batter into a baking tray. Then, place the baking tray into the steamer and steam for 20 to 30 minutes. After that, the cake is ready to be served.


4.Coloured Cakes


250ml of Fresh Milk 

45g of Fine Sugar

2 Egg Whites

4g of Agar-agar Powder

1 teaspoon Vanilla Oil

2 different Artificial Colouring



1 Mix the sugar and agar-agar powder well in advance.


2 Mix fresh milk and vanilla oil together. Next, boil them over a low flame. Then, set them aside for later use.


3 Use a blender to beat the egg whites until they are foamy.


4 Pour 1/3 of the egg white in with the fresh milk and vanilla. Stir evenly before adding in the remaining egg white. Then, stir well.


5 Divide the batter into 5 portions. Then, add 1 or 2 drops of artificial colours into 1 portion. Ensure that all 5 batters have different colours. Stir well and set aside for now.


6 Prepare the 7-inch high mould. Next, pour in the first color and spread it evenly in the. Then pour in the second color and even it out. Repeat this for the remaining coloured batters.


7 Cover the mould with plastic wrap and refrigerate it overnight. Then, demould the cake and is ready to be served.



5.Melaleuca Cheese Cake


250g of Cream Cheese

150g of Condensed Milk

200g of Cheese Biscuits

Mix 2 teaspoons of coffee powder and 50ml of Warm Water



1 To make the cheese paste, blend the cheese and condensed milk together until smooth. Then, set it aside for later.


2 Prepare a 4″ x 8″ mold or container.


3 Dip the biscuits in coffee. Then, arrange them in the cake mold.


4 Spread a thin layer of cheese paste and then place a layer of the coffee covered biscuits on. Repeat until all the ingredients are used up.


5 Refrigerate the ingredients for 4 to 5 hours. Then, demould it and cut into small pieces. The cake is then ready to be served


6.Pandan Chiffon Cake


5 Egg Yolks

45g of Fine Sugar

50g of Pandan Juice

45g of Corn Oil

80g of Low-gluten Flour

½ teaspoon of Baking Powder 

A pinch of salt



5 Egg Whites

40g of Fine Sugar

1/4 teaspoon of Cream Tartar 



1 Stir the egg yolk and sugar until uniform. Next, add in the remaining ingredients and mix well.


2 Beat the egg whites from ingredients (B) until they become stiff and foamy. Then, add sugar and cream of tartar. Beat them until stiff and foamy.


3 Add the egg whites in with the egg yolk and mix well.


4 Spread a thin layer of cooking oil in the rice cooker. Then, pour in the batter and shake it gently to make the batter set evenly.


5 Cook the cake for 20 minutes using the rice cooker. Then, vent off the steam and cook the cake for another 20 minutes. The cake is then ready to be served.

(Visited 11 times, 1 visits today)