Ling Moong Cake!

Yesterday I experimented a very quick and simple cheesecake recipe that was found on the net - the lemon creme cheesecake cups ("ling moong cheesy darn gou jai"). The cake came out quite nice with a melting effect as you eat it follow by a vehh lee lemony and cheesy taste, the desert is well served with chinese green tea. The recipe is as follows -


Cake
130g Cake Flour (darn go mein fun)
1/2 tsp Soda Powder (sorrr dar fun)
1/2 tsp Baking Powder (mm jee do?)
125g Cream Cheese (I used 1/2 block of phile cheese)
135g Butter (uw yuw)
145g Caster Suger (bah torn)
1 tsp Lemon Rind (ling moong pei)
2 eggs (darn darn)
1 tbsp Lemon juice (ling moong jup)

Lemon Icing
1 tbsp Lemon juice
40g Icing suger


The instructions are quite simple, just sift the flour,soda powder and baking powder into a bowl.

In a seperate bowl cream the butter and cheese. Then gradually add the suger, lemon rind, lemon juice. Once complete add the eggs one at a time. Then fold in the sifted flour and combine. And is now ready to eat!(Sik dut larr) ....... almost (Gorn Seeew)

Now equally divide the mixture into 12 large sized cupcake cups and bake for about 25 minutes at 180degrees C. Take the cakes out the oven to cool in a rack.

For the icing, just heat the lemon juice in the microwave for 15seconds on high and combine in icing suger. Put the mixture onto the cakes and whatever decoration you want to add (ie. lemon rind etc) and chill before you eat. (Jun hai sik dut larr)