Moist Milo Cake Roll with Condensed Milk Sweetened Whipped Cream – Delishar

Anyone who knows me, knows I’m a Milo lover! I even got the hubs addicted to having an iced Milo every night. I tried using the usual swiss roll recipe that I usually make to create this. But it turned out very dry and the cake cracked when rolled. So I modified the recipe and omitted butter all together. I suppose this recipe is healthier. Because this recipe was kind of an impulsed trial run, I didn’t take any picture of the steps. 🙁

Ingredients

  • 4 eggs, separated
  • 1/2 cup sugar
  • 1/2 cup + 1 tbsp cake flour
  • 2.5 tbsp Milo powder
  • Pinch of salt
  • 3/4 tsp baking powder
  • 2 tbsp hot water
  • 1/8 cup sour cream (I used low fat)
  • 1 cup whipping cream*
  • 1/4 cup condensed milk*

Method

  1. Preheat oven to 180*C
  2. Lined baking tray with parchment paper
  3. Beat the egg yolks on med-high, add vanilla, and 1/4 cups sugar until light yellow n fluffy (refer to this post on how the eggs should look like)
  4. Sift salt, baking powder, and cake flour together
  5. Dissolve Milo powder in hot water, then stir in the sour cream until combined
  6. Beat egg whites until soft peaks formed, gradually add 1/4 cup sugar and beat till firm peaks are formed
  7. Combined the egg mixtures by folding in the yolk mixture into the white in 2 batches
  8. Fold in the Milo mixture
  9. Pour batter into prepared tray
  10. Bake for 12-14 mins

To roll

  1. Let cool for 5 mins
  2. Turn the cake out on to another clean parchment paper on your counter-top
  3. Remove the baking paper attached to the cake
  4. With the help of the bottom baking paper, tightly roll cake and leave to cool completely on a wire rack

Filling

  1. Whip the cream on med – high speed
  2. Slowly add in the 1/4 cup condensed milk
  3. Beat for about 5 mins, checking every now and then that the cream is formed. It should be like the firm peaks. Make sure you do not over beat or the cream will separate! 

Assemble

  1. Unroll the cooled cake
  2. Spread all the cream on the cake
  3. Roll back and chill for an hour before serving

Bon appetit!!

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Milo Cookies – Delishar | Singapore Cooking, Recipe, and Lifestyle Blog

Be warned! These cookies will not last very long! Mine was half gone just waiting for it to cool on the cooling rack. I made them before with a little more salt and I actually liked how the salt cuts through the sweetness.

 

This actual recipe that I’m posting uses salted butter, so I only added a little pinch of salt. It’s yummy no less, but I personally preferred my original unsalted butter with 1/2 tsp salt. 

 

Preheat oven to 180*C
Mix dry ingredients together (Flour, salt, milo, baking powder)
Cream soften butter and sugar together till nice and creamy

 

Add in egg and vanilla extract

Mix well to combine
You can use a hand mixer if you want, but I prefer using a spatula and mixing bowl

Add half of the dry ingredients and fold in well
Then the other half

Roll cookie dough into 50 cents / 1 inch ball size
It is going to be sticky! Wet your hands to prevent dough from sticking on your hands
Drop them on a lined baking pan

Bake for 12-15 mins

milo cookies 2

Cool for 5 mins in the pan and transfer to wire rack to cool completely.
Keep everyone else away from cookie or it will be gone before it’s completely cooled!

Milo Cookies

Delishar

Makes about 20 cookies. You can use Milo, ovaltine, malt powder, or horlick.

Milo cookies

  • 1-1/2 cups 192g all purpose flour
  • 2 and 1/4 tsp baking powder
  • 1 cup 128g milo powder (or ovaltine/horlick/malt powder)
  • 1/2 cup 100g brown sugar
  • 125 g salted butter or 125g unsalted butter + 1/2 tsp salt soften (1 stick)
  • 1 egg
  • 1 tsp vanilla extract
  • Preheat oven to 180*C

  • Mix dry ingredients together (Flour, salt, milo, baking powder)

  • Cream soften butter and sugar together till nice and creamy

  • Add in egg and vanilla extract

  • Mix well to combine

  • You can use a hand mixer if you want, but I prefer using a spatula and mixing bowl

  • Add half of the dry ingredients and fold in well

  • Then the other half

  • Roll cookie dough into 1 inch ball size

  • It is going to be sticky! Wet your hands to prevent dough from sticking on your hands

  • Drop them on a lined baking pan

  • Bake for 12-15 mins (shorter if you want a softer chewy cookie)

  • Cool for 5 mins in the pan and transfer to wire rack to cool completely.

  • Keep everyone else away from cookie or it will be gone before it’s completely cooled!

Cookie will spread while it bakes, so leave some room between each cookie ball!

milo cookies 1

 

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Milo Molten Lava Cake – Delishar

 

I am not kidding when I said I’m a Milo addict. I take my Milo very seriously… I’ve always wondered what it would be like to have a molten lava cake made out of Milo instead of chocolates… Instead of waiting for someone else to do it or sell it… I decided to make it myself, with fingers crossed that the recipe i wrote out on my recycled paper will pan out well. And it did! The husband loved it too! I’m so proud of myself. LOL! I may revisit this recipe and alter the technique a little as the cake part of the lava cake is a little dense. I like my lava cake to be lighter/fluffier if it makes sense. Nonetheless, this recipe is a must try for Milo lovers or if you are already as bored as I am with the regular chocolate version.

This recipe is easy, it took me less than 10 mins to whip it up and another 9 to bake.

Ingredients (Serves 2)

  • 1/3 cup Milo
  • 2 tbsp sugar
  • 3 tbsp all-purpose flour
  • 3 tbsp butter, and a little more to butter the ramekins
  • 1 egg
  • 1 tbsp hot water

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 200*C.

Butter your ramekins generously.

In a double boiler, melt your butter.

Double boiler simply means putting a heatproof bowl on top of simmering water.

Here my aluminium mixing bowl is sitting resting on my saucepan, and the saucepan is filled halfway with water simmering away on my stovetop.

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dissolve Milo in 1 tbsp hot water as much as u can… It may be lumpy but it’s ok

Pour into the butter mixture and mix well, breaking any lumps. 

Remove from heat, stir in sugar and pinch of salt until smooth.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beat in 1 egg and mix till well blended.

Add in 3 tbsp of flour and mix well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour into ramekins till 3/4 full

Tip: Do not spend tons of money on expensive ramekins. You can get them from Daiso at $2 each. Or if you have a muffin tray, use that.

Bake for 8-10 mins, until the side of the cake is set, the middle is soft but not wobbly.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Let it cool for about 5 mins, run a paring knife or butter knife along the side of the cake.

Invert cake on a serving plate, it should come out easily.

Dust with icing sugar, garnish with raspberry or strawberry.

Serve, and enjoy! 

 

Bon appetit!!

 

 

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Milo Pound Cake – Delishar

This post is especially dedicated to all the people who visited my blog and used my recipes. Thank you so much for supporting Delishar! I created this blog 1 month and a week ago as an avenue to store all my recipes instead of messy scraps of scribbled paper here and there. And also took the chance to share it with all of you who share this passion for cooking as much as I do. I hope the recipes have been pretty good to you as it was for me, any feedback would be appreciated, and taken constructively. 🙂 Let’s get cooking, shall we?

I wanted to try to make a pound cake, not with cocoa, but with Milo. And I’m glad I did! The texture of this cake is sort of like banana bread cake. It has a nice crust but oh so moist inside. 🙂

Ingredients (Makes 9×5 loaf pan)

  • 1/3 cup Milo*
  • 1 1/3 cup cake flour*
  • 1/2 tsp baking powder*
  • 1/4 tsp salt*
  • 153g unsalted butter, soften
  • 1 1/4 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk

Heat oven to 170*C

Sift ingredients marked * together. 

Cream butter until light and fluffy, add sugar gradually and continue beating.

Don’t forget to scrap down the sides.

Beat in vanilla extract.

Add eggs, one at a time.

Divide flour mixture in 3 portions, fold in first portion.

Then add milk in 3 portions as well.
Alternate between flour and milk.

Until well combined.

Grease your loaf pan.
Pour in batter and bake for 60 – 70 mins or until skewer comes out clean when probed into cake.

Allow cake to cool in pan for 5-10 mins before transferring to wire rack to cool completely. 

Cut cake into serving portions, drizzle with condensed milk before, and serve.

Bon appetit!!

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Milo Nestum Condensed Milk Cookie! – Delishar

Nestum Cereal is one of my childhood favourite, I practically grow up on that! If you are from Singapore or Malaysia you would probably be able to relate to that. It is very much like the breakfast oats the is popular with westerners, only this is much MUCH nicer. These cookies are inspired by that yummy breakfast meal. I used condensed milk as the main sweetener for these cookies and no egg was used. As such, these cookies has a crunchier texture much like a biscuit. And the best part of these cookies is that, you can eat the cookie dough raw! So you really do not have to worry about under baking it. Actually, under-baking it would produce a softer texture.

Ingredients (Makes about 3 dozen cookies)

  • 125g unsalted butter, softened
  • 1/2 cup sweetened condensed milk
  • 1/4 cup brown sugar
  • 1 tsp vanilla extract
  • 2 tsp baking powder*
  • 1/4 tsp salt*
  • 1.5 cups all purpose flour*
  • 1 cup Milo
  • 1 cup Nestum Cereal

Mix baking powder, salt, Milo, and flour together until VERY well combined.

Cream your butter and sugar together.

Add condensed milk and vanilla extract and mix well.

Pour in flour mixture in 3 parts, and mix well.

Isn’t the batter sexy?! 

Fold in the nestum cereal. 

Drop about 1 tbsp size ball of dough onto lined cookie sheet.

Use a fork to flatten the dough. It doesn’t really spread much while baking.

Bake for 8-10 mins on 180*C.

I did 10.. Which turned out a little harder. I’d recommend 8 minutes.

Let cool on try for 5 mins before transferring to wire rack to cool completely.

Bon appetit!!

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S’mores Milo Brownies – Delishar

Two friends of mine made s’mores bar and posted pictures on their facebook… It looked soooooo sinfully delicious, and I couldn’t help myself but to make a version of my own. But I wanted to mix it up a little, and also try to experiment with Milo of course! LOL!

 

The brownie is made of all Milo powder and no melted chocolate. I have to admit that I had to fight very VERY hard to keep hands off the finished product. I just wanted to finish the whole tray on my own. The husband will concur to this as well. I’m warning you now, it IS addictive, dangerously addictive. So if you are on a diet, don’t try making this. Or another strategy is to make sure you make more to fatten everyone else around you! 😛 

 

Set oven to 180*C
Mix the flour, Milo, salt, and baking powder together.

Melt your butter in saucepan.

Pour in sugar stir to dissolve.
Remove from heat when done.

Add vanilla extract.

Pour butter mixture into dry ingredients.
Use spatula or wooden spoon to mix. It will be clumpy.

Mix in eggs until well combine.

Pour into pan lined with aluminum foil, and oiled (i used PAM baking spray)
Bake for 20 mins in 180*C oven.

Meanwhile, break up the graham crackers.

When brownie is done, take it out.
Set oven to broil.

Sprinkle the marshmallows on the hot brownie.
Broil for about 5 mins. Make sure u watch and not let it burn!
Here I used the regular marshmallows which wasn’t as friendly. I had to push and spread them around after they are soften using the back of a spoon. The mini ones will save you that trouble.

Sprinkle graham cookies on top of the melted/toasted marshmallows.

 

Topped with Hersey’s chocolate if you like your chocolate melty.

 

smores milo brownies 4

 

If not wait till brownie cools off completely and add the chocolate before cutting and serving.

S’mores Milo Brownies

makes a 12×8″ pan

  • 160 g butter about 2/3 cup
  • 1 cup all purpose flour
  • 1 tsp salt
  • 3 eggs
  • 1 tsp baking powder
  • 1 tbsp vanilla extract
  • 1.5 cup Milo
  • 1 cup sugar
  • 1 bar Hersey’s dark chocolate
  • 1 to 1.5 cups mini marshmallows
  • 1/2 cup graham crackers digestive more if u like,
  • break into 1/4 inch pieces
  • Set oven to 180*C

  • Mix the flour, Milo, salt, and baking powder together.

  • Melt your butter in saucepan.

  • Pour in sugar stir to dissolve.

  • Remove from heat when done.

  • Add vanilla extract.

  • Pour butter mixture into dry ingredients.

  • Use spatula or wooden spoon to mix. It will be clumpy.

  • Mix in eggs until well combine.

  • Pour into pan lined with aluminum foil, and oiled (i used PAM baking spray)

  • Bake for 20 mins in 180*C oven.

  • Meanwhile, break up the graham crackers.

  • When brownie is done, take it out.

  • Set oven to broil.

  • Place the marshmallows on the hot brownie.

  • Broil for about 3-5 mins.

  • Make sure u watch and not let it burn!

  • Here I used the regular marshmallows which wasn’t as friendly.

  • I had to push and spread them around after they are soften using the back of a spoon.

  • The mini ones will save you that trouble.

  • Sprinkle graham cookies on top of the melted/toasted marshmallows.

  • Topped with Hersey’s chocolate if you like your chocolate melty.

  • If not wait till brownie cools off completely, then add the chocolate before cutting and serving.

Cut into squares or 1x2inches portion and serve!

 

smores milo brownies 3

 

 

 

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Milo Whoopie Pies with Condensed Milk Buttercream – Delishar

The thought or mention of Milo always makes me happy!  So much so that when I found out how the Whoopie pie was named, I thought it was so SO apt! I had to make a Milo version of it! I found that it is a little too much for one person to eat. One whoopie pie would be best shared among 2 person. Or you can make each pie smaller. For those who are interested I got this from this website, ‘The recipe for whoopie pies has its origins with the Amish, and in Lancaster county, Pennsylvania, it is not uncommon to find roadside farm stands offering these desserts. Amish cooking is about old recipes that have fed families for generations, with no trendy or cross-cultural fusions or mixtures. These cake-like whoopie pies were considered a special treat because they were originally made from leftover batter. According to Amish legend, when children would find these treats in their lunch bags, they would shout “Whoopie!”‘

Ingredients (About 15 large whoopie pies, about 3″ each)

  • 113g butter, soften
  • 180g brown sugar
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 egg
  • 1 1/2 cups Milo
  • 1 3/4 cups flour
  • 1 cup buttermilk

Condensed Milk Buttercream

  • 1/4 cup butter
  • 3/4 to 1 cup icing sugar, sifted
  • 1.5 tbsp condensed milk

Preheat oven to 180*C
Mix Milo, flour, baking powder, baking soda, and salt in a big bowl.
Cream butter until light and fluffy.

Add brown sugar and cream until well combined.

Add egg, and vanilla extract and mix well.

Add 1/3 cup butter milk, mix well.

Pour in 1/3 of your dry ingredient mixture.

Alternate between buttermilk and flour mixture until well combined.

Batter should look like that.

Using an icecream scoop, spoon batter about a large ping pong ball size on to lined baking sheet, about 2 inches apart.
Bake for 12-15 mins on the mid to 2nd bottom rack.
Meanwhile prepare the filling!

Cream butter until light and fluffy.

Add in 1/4 cup icing sugar at a time until desired consistency. I used 1:3 ratio, 1 cup butter to 3 cup icing sugar.

Then add condensed milk and mix well. If too dry, add milk tsp at a time to thin out.
Chill in chiller.

When whoopie pies are done, cool it on a wire rack until completely cooled.
Then pipe or spoon in buttercream filling.

Sandwich buttercream with another cookie and there you have your Milo Whoppie Pie!

Bon appetit!!

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S’mores Sandwiched Milo Brownie! – Delishar

This is very very similar to my S’mores Milo Brownie, it’s just another rendition of it. I used a better technique in making this brownie but honestly, it doesn’t taste different to me. A more fun one, and more sinful too. It requires a little more work but it is all worth it when you take a bite at the brownie and all the goodness just oozes out. Messy? Yes. But Mmmmmm good!

 

Preheat oven to 180*C.
Mix flour, milo, baking powder, and salt in a large mixing bowl.
In a double boiler, melt butter.

Remove from heat, stir in sugar.

Mix in vanilla extract.

Add egg.

Mix well.

 

Add half of the dry ingredients. Mix well.

Then the other half, and mix well.

Pour half the batter into a lined brownie tray.

Bake for 13 – 18 mins or until done.
Set aside to cool.

Pour remaining batter into lined brownie tray and bake until done.

When done, place graham crackers on top while still hot.

Place hershey’s chocolate bar.

Add topped with marshmallows.

Put it back in the oven for about 3-5 mins to get marshmallows toasted.
Watch! Make sure it doesn’t get burned!

Immediately place the other cooled brownie on top of the toasted marshmallows.
Push it down a little and let it cool completely before cutting.

It is going to be messy cutting it.
Run a knife along the side to release the marshmallows sticking on the baking paper.

Serve with a glass of milk, and enjoy!

 

 

 

 

S’mores Sandwiched Milo Brownies

Delishar

Makes a 12×8 pan

  • 160 g butter about 2/3 cup
  • 1 cup all purpose flour
  • 1 tsp salt
  • 3 eggs
  • 1 tsp baking powder
  • 1 tbsp vanilla extract
  • 1.5 cup Milo
  • 1 cup sugar
  • 3 bar Hersey’s dark chocolate
  • 1 – 1.5 cups mini marshmallows
  • 8 graham crackers digestive
  • Preheat oven to 180*C.

  • Mix flour, milo, baking powder, and salt in a large mixing bowl.

  • In a double boiler, melt butter.

  • Remove from heat, stir in sugar.

  • Mix in vanilla extract.

  • Add egg and mix well.

  • Add half of the dry ingredients, and mix until just combined.

  • Then the other half, and mix well.

  • Pour half the batter into a lined brownie tray.

  • Bake for 13 – 18 mins or until done.

  • Set aside to cool.

  • Pour remaining batter into lined brownie tray and bake until done.

  • When done, place graham crackers on top while still hot.

  • Place hershey’s chocolate bar.

  • Add topped with marshmallows.

  • Put it back in the oven for about 3-5 mins to get marshmallows toasted.

  • Watch! Make sure it doesn’t get burned!

  • Immediately place the other cooled brownie on top of the toasted marshmallows.

  • Push it down a little and let it cool completely before cutting.

  • It is going to be messy cutting it.

  • Run a knife along the side to release the marshmallows sticking on the baking paper.

  • Serve with a glass of milk, and enjoy!

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Zebra Milo Cheesecake! – Delishar

I’m a big fan of the Japanese Cotton Cheesecake. And I though why not make a zebra pattern one with some Milo? That’s a winning combo for me! I have no idea why the cake shrink even though I cooled it slowly in my oven, nonetheless the cake was a hit when I brought it to a mini get-together. It’s pretty labour intensive but the result was worth it. The Milo taste however, was very subtle.. Perhaps a little more Milo powder might do the trick. I wrapped my springform with aluminum foil, then realized my waterbath will not be deep enough so I used a separate water bath method, and was too lazy to remove the foil.

Ingredients (Makes a 9 inches Spring Form Pan)

  •  5 large eggs, separated
  • 250g cream cheese, room temp
  • 60g all purpose flour
  • 25g Milo powder (measure when you are ready to add into mix)
  • 105g castor sugar
  • 20g corn flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 50g butter, soften
  • 1/2 tsp vinegar or lemon juice
  • 100ml milk

Preheat oven to 160C and fill a pan with tap water.
Place a wire rack on top of that. You will be putting the cake pan on the rack.
Lightly spray/grease your springform pan and line the bottom with baking paper.

Using a double boiler with simmering water.
Melt butter, and cream cheese in milk.

Whisk until no clumps can be found.
Remove from heat to cool.

Meanwhile, beat egg whites until foamy, then gradually add sugar, and continue to beat until you get soft peaks. The top of the peak will bend when lifted.

When mixture is cooled, whisk in egg yolks and vanilla extract.

Sift in flour, salt, and corn flour.
Mix well.

Now separate the beaten egg whites into equal portions using a scale.
And do the same for the egg yolk mixture.
You will need a yellow, and brown batter.

Fold in one of the egg white meringue into separated yolk mixture together with the Milo powder.
Do it gently!

Fold in the other meringue into the other bowl of yolk mixture to get the yellow batter.

Scoop 3 tbsp of yellow batter onto the center of the pan.
Then scoop 3 tbsp of brown batter onto the center of the pan.
Alternate between the 2 batters until all used.
Bake for 45-55 mins or until skewer comes out clean and top is nicely golden brown.

Turn of oven heat, leave oven door slightly ajar and allow cake to cool for at least 1 hour.

Remove from pan, remove parchment paper and allow to cool completely before transferring to chill in the fridge for at least 2 hours or until completely chilled.

Serve and enjoy the pretty patterns!

Bon appetit!!

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Nutella Stuffed Browned Butter Salted Milo Cookies – Delishar

Yes, they are as sinful and as addictive as the name suggested! You can’t stop at one, that’s for sure. It’s that sweet, malty, salty, and gooey nutella centered combo that makes you reach out for more! You might want to try sprinkling some sea salt flakes on top of the cookies while it is still hot.

Ingredients (Makes about 20 cookies)

  • 1 1/2 cups all purpose flour
  • 2 and 1/4 tsp baking powder
  • 1 cup milo (Or any malted powder like horlick, ovaltine etc..)
  • 3/4 cup brown sugar
  • 125g unsalted butter, soften
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp salt
  • Nutella

Melt butter over med heat. Swirling every now and then. As the butter melts, it will bubble up, and slowly change colour. Remove from heat when it turns brown and gives off a nutty smell.

Leave to cool.

When butter is browned butter is cool enough to touch…
Pour into mixing bowl, add sugar, and vanilla extract.

Mix well.

Then add the egg.

And mix well.

In another mixing bowl, whisk together baking powder, milo, salt, and flour.

Add the flour mixture into the wet ingredients.
Mix well until dough is formed.
Chill dough for at least an hour.
Preheat oven to 180C.

Take about 1 tbsp of cookie dough, flatten it in palm with a ‘well’ in the middle.

Drop a dollop about 1 tsp of nutella in the middle.
This gets a bit messy! Then wrap and seal the nutella as best as you can.

Roll dough into a ball and place on cookie sheet about 2 inches apart.
Bake for about 12 mins.

Let it rest for 5 mins before leaving to cool completely on a wire rack.

Bon appetit!!

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