Baked Mango Cheese Cake

200gm : Digestive Biscuits (crushed)
100gm : Butter (melted)

- Combine biscuits crumbs and butter, placed in a pan, press down to form a biscuits base.
- Baked at 180C for 10 minutes.

500gm : Philadelphia Cream cheese (softened)
1/2 cup : Mango Yoghurt
220gm : Sugar
5X : Eggs
1X : Fresh Mango, cut into small cubes

- Bet cream cheese, Yoghurt and sugar until combined
- Add egg, one at a time
- Mix the Mango into the mixture and pour into the tin
- Place the baking pan into a larger tray and fill with about 3cm water
- Baked at 160C for about 55 minutes/till the top is slightly browned
- Use a butter knife to run around the rim of the cake to loosen it from the pan
- Allow to cool, and chill in the fridge for at least 6 hours before serve.

Yam & Pumpkin 西米露

- Steam Yam & Pumpkin
Add water and blend into juice

- Scald Sago in boiling water, until transparent.
Remove & rinse under cold water

- Pour (1) into pot, add sugar, sago and bring to boil.
(Optional : Stir in Coconut Milk)

Oreo Muffin

65gm : Butter
75gm : Sugar
1 : Egg
80ml : Fresh Milk
125gm : Super Fine Flour + 1tsp baking soda
4pcs : Oreo biscuits (remove the center cream) - crushed

Method :-
1) Combine Butter, Sugar and Little Salt in a mixing bowl, beat until well blended.
2) Add in Egg, follow by Milk, Essence Vanilla, Flour and last Oreo
3) Spoon batter into muffin cup (until three quaters full)
4) Bake at 170C for 25 minutes/untill well risen.