“I’m not really into desserts.”

As one of Singapore’s premiere pastry chefs, Chef Mimi is surprisingly candid about the fact that she doesn’t have a sweet tooth. So, what inspires this dessert artisan to create tantalising cakes, macaroons and crème brulees, if not for a love of desserts?

Chef Mimi’s journey to becoming a pastry chef is an inspiring story - with delightful highs, painful lows and heart-warming in- betweens. Her culinary passage is fascinating - peppered with inspiration, perspiration, and a whole lot of determination.

Find out more at www.ufs.com

Chef Mimi Wahadi Pastry Chef The Bubbly Chef Mango Sticky Rice In Cup Mango Sticky Rice In Cup

Yield: 10 nos Hasil: 10 nos

COCONUT PUDDING COCONUT PUDDING 250ml santan 250ml coconut milk 250ml air kelapa 250ml coconut water 250ml susu UHT 250ml UHT milk 250ml krim tenusu 250ml cream 120g CARTE D’Or Vanilla Flan Mix 120g CARTE D’Or Vanilla Flan Mix 4g garam laut 4g sea salt

STICKY RICE STICKY RICE 250g beras pulut 250g glutinous rice 3 daun daun pandan, cuci dan ikat 3 pcs pandan leaf, rinse and knotted 200ml santan 200ml fresh coconut milk 100ml air kelapa 100ml coconut water 6g garam laut 6g sea salt 90g gula kaster 90g caster sugar MANGO PUDDING CUBES MANGO PUDDING CUBES 250g air kelapa 250g coconut water 250g susu UHT 250g UHT milk 130g CARTE D’Or Mango Pudding Mix 130g CARTE D’Or Mango Pudding Mix 20g biji bijan hitam, dibakar dulu 20g sesame seeds, toasted CARA – COCONUT PUDDING METHOD – COCONUT PUDDING 1 Campurkan santan, air kelapa, susu UHT, krim tenusu dan masak 1 Combine coconut milk, coconut water, milk, cream, and salt. Bring sehingga mendidih. to a boil. 2 Masukkan flan mix secara sedikit demi sedikit dan gaul sehingga 2 Slowly dissolve flan mix in the milk mixture while stirring sebati. continuously. 3 Alih dari dapur api. 3 Remove from heat. 4 Tuang adunan separuh penuh ke dalam gelas. 4 Portion and pour to fill ½ of each glass. CARA – STICKY RICE METHOD – STICY RICE 1 Cuci dan rendam beras pulut buat 1 malam. 1 Wash the glutinous rice and soak in water overnight. 2 Kukus beras pulut dan daun pandan selama 15 minit. 2 Steam the glutinuous rice with pandan leaf for 15 minutes. 3 Alihkan dari kukusan dan masukkan santan, air kelapa, garam laut 3 Remove from steamer and mix evenly with coconut milk, coconut dan gula kaster. Gaul hingga sebati. water, salt and caster sugar. 4 Kembalikan ke kukusan dan kukus selama 30minit. 4 Return to the steamer and steam for another 30 minutes. 5 Simpan didalam bekas kukusan sehingga diperlukan. 5 Reserve in steamer until ready to use. CARA – MANGO PUDDING CUBES METHOD – MANGO PUDDING CUBES 1 Masak air kelapa dan susu UHT didalam periuk. 1 Boil coconut water and milk in a pot. 2 Masukkan mango pudding mix secara sedikit demi sedikit sehingga 2 Stir in mango pudding mix gradually until dissolved. cair. 3 Pour into square molds and let set in fridge. 3 Tuang ke dalam acuan bersegi empat dan simpan dalam peti sejuk 4 When pudding has set, unmold and cut into cubes. sehingga sejuk. 4 Setelah beku, keluarkan dari peti sejuk dan potong kuib kecil. ASSEMBLY 1 Layer 1 cm of sticky rice on top of each individual cups filled with ATUR CARA the coconut flan mix. 1 Lapiskan nasi pulut 1cm dalam gelas, yang berisi coconut flan mix. 2 Top with mango pudding cubes. 2 Padatkan denagn kuib mango pudding. 3 Decorate with some toasted sesame seeds. 3 Hias dengan biji bijan hitam panggang.

CARTE DOR CARTE DOR Mango Vanilla Flan Mix Pudding Mix by Chef Mimi

4 Breakfast Milk Crème Brulee With Salted Egg Flakes

“I use Carte Dor Vanilla Flan as a substitute for milk to create a lovely crème brûlée texture. What’s more, using cream instead of milk means there’s no baking involved. Just mix, heat up and set!” Breakfast Milk Crème Brulee With Salted Egg Flakes

Yield: 10 cups Hasil: 10 cups

CRÈME BRULEE CRÈME BRULEE PART A (INFUSION) BAHAGIAN A (INFUSI) 200g corn flakes, toasted 200g empingan jagung, dibakar dahulu 800ml UHT milk 800ml susu UHT 200ml dairy cream, 38% fat content 200ml krim tenusu, kandungan lemak 38%

BAHAGIAN B PART B 400ml susu bijirin dan campuran krim 400ml infusion mixture (from Part A) 600ml krim tenusu, 38% kandungan lemak 600ml dairy cream, 38% fat content 7.5g garam laut 7.5g sea salt 160g CARTE D’Or Vanilla Flan Mix 160g CARTE D’Or Vanilla Flan Mix

SALTED EGG CRUNCHY FLAKES SALTED EGG CRUNCHY FLAKES 85g empingan bijirin 85g corn flakes 40g serbuk susu 40g milk powder 15g Knorr Golden Salted Egg Powder 15G Knorr Golden Salted Egg Powder 20g gula aising 20G icing sugar 1/8 tsp garam laut 1/8 tsp sea salt 80g Planta Margarine, dicairkan 80G Planta Margarine, melted CARA-CARA – CRÈME BRULEE METHOD – CRÈME BRULEE 1 Panaskan ketuhar pada suhu 160° C 1 Heat oven to 160° C. 2 Bahagian A: Taburkan empingan jagung dalam loyang beralas 2 Part A: Spread corn flakes on a baking sheet and bake until toasty, kertas minyak, bakar selama 15 minit sehingga garing. about 15 minutes. 3 Tuangkan empingan jagung ke dalam campuran susu dan krim 3 While still warm, transfer to milk and cream mixture. Stir to tenusu. Gaul dan rendam selama 3 minit. combine and gently warm up for 3 mins. 4 Tapis campuran ke dalam periuk, tekan dan perah sehingga kering. 4 Strain into a bowl or a saucepan, pressing to extract liquid. Discard 5 Bahagian B: Panaskan susu bijirin dan campuran krim dan garam soggy cereal. laut. 5 Part B: Heat up infusion mixture (from Part A), cream, and sea salt. 6 Masukkan vanilla flan mix, gaul sehingga sebati. 6 Gradually add in vanilla flan mix, stirring continuously until 7 Alih dari api. dissolved. 8 Tuang adunan ke acuan ramekin dan masuk ke dalam peti sejuk 7 Remove from heat. sehingga beku. 8 Pour into ramekin moulds and leave to set in the fridge. CARA-CARA – SALTED EGG CRUNCHY FLAKES METHOD – SALTED EGG CRUNCHY FLAKES 1 Panaskan ketuhar pada suhu 160°C. 1 Heat oven to 160° C. 2 Hancurkan empingan bijirin dengan tangan. 2 Place corn flakes in a large bowl and crush lightly with your hands. 3 Campurkan tepung susu, serbuk telur asin, gula aising, dan garam 3 In a small bowl, stir together milk powder, salted egg powder, icing laut dalam mangkuk. sugar and sea salt. 4 Taburkan campuran tersebut ke dalam empingan bijirin, dan 4 Sprinkle mixture over crushed flakes and add melted margarine. masukkan planta yang dicairkan. 5 Toss to coat cornflakes evenly. 5 Gaul sehingga sebati. 6 Spread on a baking sheet lined with parchment paper and bake for 6 Taburkan diatas Loyang beralas kertas minyak. Bakar selama 20 20 minutes, until golden brown. minit hingga garing. 7 Remove from tray and set aside to cool. 7 Keluarkan dari ketuhar dan ketepikan untuk sejuk. 8 Sprinkle topping on top of burnt crème brulee. 8 Renjiskan diatas crème brulee. 9 Use the salted egg crunchy flakes immediately or store in an 9 Hidang segera ataupun simpan di dalam bekas kedap udara. airtight container.

CARTE DOR KNORR Golden Planta Margarine Vanilla Flan Mix Salted Egg Powder by Chef Mimi

6 Pandan Chempedak Cream Puff Pandan Chempedak Cream Puff

Yield: 80 nos METHOD – PANDAN CRAQUELINE 1 Cream the margarine and brown sugar till a little creamy. Add in INGREDIENTS pandan paste. 150g water 2 Add in sifted flour. 100g UHT milk 3 Mix till a dough is formed. 100g Planta Margarine 4 Roll out the dough to a considerable thickness between two pieces 5g salt of parchment paper. 10g sugar 5 Freeze the dough in the freezer for approximately 15 mins. 140g cake flour, sifted 6 Cut out the dough using plain round cutter, according to the size of 50g bread flour, sifted piped choux, and lay on top of the choux pastry. 6 nos whole egg

METHOD – PASTRY CREAM PANDAN CRAQUELINE (BISCUIT TOPPING) 1 In a bowl, combine the 50 ml of milk together with corn flour and 130g Planta Margarine egg yolk. 65g brown sugar 2 Mix and sift. 10g pandan paste 3 Combine the remaining 200ml milk, dairy cream, and fine sugar. 200g plain flour Bring to a boil. 4 When the mixture boils, add in the sifted mixture, and continue to PASTRY CREAM whisk till it thickens. 250ml milk 5 Remove from stove and add in unsalted butter. 50g corn flour 6 Whisk vigorously till a smooth homogenous mixture is achieved. 100g egg yolk 7 Cool till ready to use. 250ml dairy cream 100g fine sugar METHOD – CHEMPEDAK CHANTILLY CREAM 50g unsalted butter 1 In a mixer, beat cooled pastry cream, and add in chempedak meat. 2 Whip up non-dairy cream to stiff peak. CHEMPEDAK CHANTILLY CREAM 3 Fold the whipped cream into the chempedak pastry cream. 800g pastry cream 4 Chill for 1 hour before piping into the choux puffs. 200g chempedak meat, blended 5 Add in slices of chempedak meat in between the cream, and 150g non-dairy whipping cream continue to pipe the cream on top of the chempedak meat. 6 Serve chilled. METHOD – CHOUX PASTRY 1 Preheat oven to 190°C. 2 In a medium pot, heat up water, milk, margarine, salt, and sugar until the mixture boils. 3 Add in both sifted flours. Continue to stir until the mixture resembles a ball and no longer sticks to the sides of the pot. 4 Remove from heat and cool it down a bit before incorporating the eggs with a mixer gradually until a thick smooth mixture is achieved. 5 Transfer the dough to a piping bag fitted with a medium plain nozzle. 6 Pipe the choux into circular shape on a tray lined with baking parchment. 7 Top the choux dough with the cut out craqueline dough. (Refer to craqueline dough recipe) 8 Bake in the oven for approximately 15 minutes depending on your oven. 9 Quickly open the oven to release the steam. 10 Continue to bake for another 10 mins. 11 Remove from oven and cool before use.

TIPS: Bread Flour helps to stabilize the shape and exterior texture of choux shells

Planta Margarine by Chef Mimi

8 Pandan Chempedak Cream Puff

Hasil: 80 nos

BAHAN-BAHAN 150g air CARA-CARA – PANDAN CRAQUELINE 100g susu UHT 1 Pukul planta dan gula perang. Masukan pes pandan. 100g Planta Margarine 2 Masukkan tepung yang telas diayakkan. 5g garam 3 Gaul adunan sehinnga menjadi doh. 10g gula 4 Uli doh tersebut dan canaikan dengan ketebalan yang sesuai. 140g tepung kek 5 Bekukan doh didalam peti sejuk selama 15 minit. 50g tepung roti 6 Uli doh dan potong mengikut saiz choux. 6 nos telur METHOD – PASTRY CREAM PANDAN CRAQUELINE (BISCUIT TOPPING) 1 Campurkan 50ml Susu UHT, tepung jagung dan telur kuning. 130g Planta Margarine 2 Gaul dan ayakkan. 65g gula perang 3 Campurkan 200ml Susu UHT, krim tenusu dan gula. Masakkannya. 10g pes pandan 4 Apabila telah mendidih, masukkan campuran yang telah ditapiskan. 200g tepung gandum Gaulkan sehingga campuran menjadi pekat. 5 Alihkan dari dapur api, dan masukkan mentega tanpa garam. PASTRI KRIM 6 Pukulkan campuran sehingga menjadi kilat dan licin. 250ml susu UHT 7 Sejukkan sebelum guna. 50g tepung jagung 100g telur kuning 250ml krim tenusu 100g gula METHOD – CHEMPEDAK CHANTILLY CREAM 50g mentega tanpa garam 1 Pukul krim pastri dan masukkan buah cempedak. 2 Pukul krim putar tidak tenusu sehingga kembang. 3 Masukkan krim putar tidak tenusu yang telah pukul ke dalam pastry CHEMPEDAK CHANTILLY CREAM cream. Kaup balikkan hingga sebati. 800g krim pastri 4 Sejukkan selama 1 jam sebelum dipaip ke dalam choux 200g buah cempedak, kisar puffs. 150g krim putar tidak tenusu 5 Lapiskan hirisan cempedak diatas krim dan terus paipkan selapis krim diatas cempedak. CARA-CARA – CHOUX PASTRY 6 Hidang sejuk. 1 Panaskan ketuhar pada suhu 190°C. 2 Panaskan air, susu UHT, planta, garam dan gula didalam periuk sehingga mendidih. 3 Masukkan kedua-dua tepung yang telah diayakkan. Kacau hingga adunan menjadi doh dan tidak melekat di periuk. 4 Alihkan dan ketepikan periuk dari api. Dalam mesin pengaduk, Masukkan telur sehingga adunan menjadi rata. 5 Alihkan doh dan isikannya didalam bag paiping untuk dipaip. Gunakan alat pemercik nozel bermuncung biasa. 6 Paipkan choux ke atas loyang beralas kertas serap minyak. 7 Letakkan potongan doh craqueline diatas choux doh. (Rujuk kepada resipi craqueline dough) 8 Bakar didalam ketuhar selama 15 minit. 9 Buka pintu ketuhar dengan segera untuk melepaskan stim dan tutup balik. 10 Bakar untuk 10 minit lagi. 11 Keluarkan dari ketuhar dan ketepikannya untuk sejuk.

TIPS: Tepung roti menstabilkan struktur choux.

Planta Margarine by Chef Mimi

9 Salted Egg Lava Cheese Tart

“I find Knorr Golden Salted Egg Powder is a very useful ingredient. It gives the recipe a lively, vibrant colour, and your dish tastes great!” Salted Egg Lava Cheese Tart

Yield: 12 nos

ALMOND SABLE TART DOUGH METHOD – MOLTEN CHEESE FILLING 190g all purpose flour 1 Combine cream cheese, caster sugar, and yoghurt in a saucepot 30g grounded almond over low heat. 100g Planta Margarine 2 Gently whisk until ingredients are melted. Add in mozzarella cheese 60g icing sugar and butter. 40g whole egg 3 Once melted and smooth, move away from stove and add in the egg white. SALTED EGG YOLK FILLING 4 Return pot to stove and whisk constantly until thicken and smooth. 80g Planta Margarine Do not over-cook! 60g icing sugar 5 Transfer to a container and refrigerate until set. 75g Knorr Golden Salted Egg Powder 50g coconut cream (thick) ASSEMBLY 6g sea salt 1 Preheat oven to 230°C top grill mode. 2 Pipe a little of the cheese filling onto the base of the baked tart MOLTEN CHEESE FILLING base. Place the balls of the salted egg custard in the middle of the 300g cream cheese tart, and topped up the cheese filling to cover. Then brush with 60g caster sugar beaten egg yolks. 90g plain yoghurt 3 Place the tray on the upper rack of the pre-heated oven for 45g mozzarella cheese approximately 6 minutes. 35g butter 4 Once baked, remove from oven and serve. 55g egg white 2 nos egg yolk, for brushing Note: When using convection oven, adjust to 230°C; when using combi oven, adjust to 200°C. METHOD – TART BASE 1 Sift flour and add in grounded almond. 2 In a mixing bowl fitted with the paddle beater, beat the margarine and icing sugar lightly. 3 Add in eggs gradually. 4 Add in all dry ingredients. 5 When the mixture begins to form dough-like consistency, wrap with cling film and chill at least 20 minutes before use. 6 On a floured board, roll the dough to a considerable thickness, and cut with a plain round cutter. 7 Poke the base of the tarts with a fork. Chill for about 10 minutes before bake. 8 Blind-bake at 160°C for approximately 15-20 minutes, depending on the size of the mould used. 9 Tart base should be fully cook and golden brown in colour. 10 Cool them down.

METHOD – SALTED EGG YOLK FILLING 1 In a mixer bowl, cream margarine and icing sugar till light. 2 Add in salted egg yolk powder, followed by coconut cream and salt. 3 Refrigerate the mixture till firm. 4 Portion into 15g balls and freeze till solid..

KNORR Golden Planta Margarine Salted Egg Powder by Chef Mimi

11 Salted Egg Lava Cheese Tart

Hasil: 12 nos

ALMOND SABLE TART DOUGH CARA-CARA - MOLTEN CHEESE FILLING 190g tepung serbaguna 1 Campurkan keju krim, gula kaster, dan tairu tanpa gula dalam 30g serbuk badam periuk dan didihkan dengan api perlahan. 100g Planta Margarine 2 Gaul dan pukul sehingga bahan-bahan cair. Masukkan keju 60g gula aising mozzarella dan mentega tanpa garam. 40g telur 3 Apabila bahan-bahan telah cair, alihkan dari dapur api dan masukkan telur putih. SALTED EGG YOLK FILLING 4 Alih balik ke dapur api. Gaul dan pukul sehingga pekat dan sebati. 80g Planta Margarine Jangan terlebih masak adunan! 60g gula aising 5 Tuang adunan ke dalam bekas dan simpan didalam peti sejuk. 75g Knorr Golden Salted Egg Powder 50g krim kelapa (pekat) 6g garam laut CARA ATURAN 1 Panaskan ketuhar pada suhu 230°C, fungsi gril. 2 Paip sedikit keju krim ke dalam doh cheese tart, letakkan sebiji MOLTEN CHEESE FILLING bebola telur asin, dan penuhkan dengan keju krim. Sapu telur 300g keju krim kuning diatas krim keju. 60g gula kaster 3 Bakar di rak yang paling atas selama 6 minit. 90g tairu tanpa gula 4 Keluarkan dari ketuhar dan hidang. 45g keju mozzarella 35g mentega tanpa garam 55g telur putih NOTA: KETUHAR KONVEKSYEN: 230°C. KETUHAR KOMBI: 200°C. 2 nos telur kuning, untuk sapug

CARA-CARA -TART BASE 1 Ayakkan tepung serbaguna dan serbuk badam. 2 Dalam mesin pengaduk, pukul planta dan gula aising dengan perlahan. 3 Masukkan telur sedikit demi sedekit sehingga habis. 4 Masukkan semua bahan kering. 5 Apabila adunan menjadi doh, balutkan dengan plastik pembungkus makanan dan sejuk kan di dalam peti ais selama 20 minit. 6 Renjis tepung diatas papan penguli, uli doh dan potong doh dengan menggunakan acuan bulat. 7 Lorekkan dengan garpu dan sejukkan di dalam peti sejuk selama 10min sebelum dibakar. 8 Bakar pada suhu 160°C selama 15-20 minit bergantung kepada saiz acuan pilihan. 9 Bakar hingga emas kekuningan dan tat harus masak sepenuhnya. 10 Sejuk dan Ketepikan.

CARA-CARA – SALTED EGG YOLK FILLING 1 Dalam mesin pengaduk, pukul planta dan gula aising hingga menjadi gebu. 2 Masukkan serbuk telur asin, krim kelapa dan garam laut. 3 Bekukan. 4 Bahagikan kepada bebola bersaiz 15g dan bekukan.

KNORR Golden Planta Margarine Salted Egg Powder by Chef Mimi

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