Wallpaper 5

Ube cheesecake

Serves 10-12

450g frozen, grated ube

(purple yam), defrosted

180g caster sugar

2 tbs cornflour

150g digestive biscuits

1 tbs dark brown sugar

2 tsp ground ginger

85g butter

600g cream cheese

1 tsp vanilla paste

3 large eggs

150ml sour cream

Line a 21cm springform cake

tin with baking paper. Wrap

the ube in a lat, well-sealed

foil parcel, then steam for

25 minutes. Allow to cool.

Combine the caster sugar

and cornlour in a bowl.

Heat the oven to 170°C. Put

the biscuits, brown sugar and

ginger in a plastic bag and

crush to ine crumbs with

a rolling pin. Melt the butter

in a pan over a low heat. Add

the crumbs and stir until well

combined. Transfer to the

cake tin and press down with

the back of a spoon. Place the

tin on top of a large, double

layer of foil and bring it up so

the base and sides of the tin

are wrapped in a watertight

layer of foil. Beat the cooked

ube in a food processor until

smooth. Beat in the cream

cheese, caster sugar mixture

and vanilla. Beat in the egs,

one at a time, then beat

in the sour cream. Pour the

illing over the biscuit base.

Place the foil-wrapped tin in

a large, deep roasting tin and

pour in hot water to come

a third of the way up the cake

tin. Bake for 1 hour. The cake

should be just set and still

a little wobbly in the centre.

Remove from the oven and

allow the cake to cool for

one hour in the roasting tin,

before removing it to cool

completely on a wire tray.

Black Russian

Serves 1

20ml coffee liqueur

30ml vodka

Pour the cofee liqueur and

vodka into an old-fashioned

glass illed with ice. Stir well

and serve.

Royal Blue

Serves 1

caster sugar

1 lime wedge

60ml cranberry juice

30ml vodka

30ml blue curaçao

1 tbs lime juice

Sprinkle a thin layer of

sugar into a saucer. Moisten

the rim of a martini glass

with the lime wedge and

dip the rim of the glass into

the sugar. Fill a cocktail

shaker with ice and add

the cranberry juice, vodka,

curaçao and lime juice,

and shake well. Pour into

the sugar-rimmed glass.

Blue chia pudding

Serves 4

200ml coconut milk

2 tbs maple syrup

2 tsp butterfly pea

flower powder

40g chia seeds

2 figs

150g blueberries

edible flowers (pansy

or viola), to decorate

Measure 150ml cold water,

the coconut milk and maple

syrup into a bowl and whisk

together well. Sprinkle in the

butterly pea lower powder

and whisk again. Stir in the

chia seeds, mix well and place

in the fridge to gel for at

least four hours or overnight.

Slice the igs and divide

between four glass serving

dishes. Add a spoonful of

blueberries (reserving a few

for decoration). Gently stir

the chia pudding, then spoon

over the fruit in the serving

dishes. Add more blueberries

and lowers to decorate.

Blue marble

snowskin

mooncakes

Makes 10-12

You will need a mooncake

press for this recipe.

3 fresh pandan leaves,

each tied in a knot

200g koh fun (cooked

glutinous rice flour),

plus extra for dusting

100g icing sugar

50g coconut oil

2 tsp butterfly pea

flower powder

300g sweetened black

bean or lotus seed paste

Put the pandan leaves in

a pan with 300ml water and

bring slowly to a boil, then

leave to cool completely.

Strain into a jug; discard

the leaves. Make the dough

in two batches: in a food

processor, pulse 100g

koh fun, 50g icing sugar

and 25g coconut oil until

it resembles breadcrumbs.

Add 100-120ml of pandan

water gradually until the

dough just comes together.

Knead briely on a loured

surface, then wrap in cling

ilm and set aside. Make

the second batch in the

same way, this time stirring

the pea lower powder

into the remaining pandan

water before adding it to

the lour. Allow the dough

to rest for 20 minutes. Roll

the doughs together into a

long sausage, then fold and

knead to give the marbled

efect. Divide the dough

into pieces weighing about

50g each. Roll into balls,

then latten into discs with

loured hands. Put a ball

of paste in the centre of

each disc, bring the edges

over, and wrap tightly.

Roll each ball in some lour

and shape them, one by

one, in the mooncake press.

Purple sweet

potato gnocchi

Serves 4

purple sweet potato

(approx 450g)

50g ricotta cheese

salt & ground white pepper

120g plain flour

1 egg, beaten

1 tbs semolina flour

60g butter

12 sage leaves

parmesan cheese, to serve

Heat the oven to 190°C.

Prick the sweet potato and

bake for an hour or so until

tender. When cool enough to

handle, cut in half and scoop

out the lesh. Mash the lesh

in a bowl with the ricotta,

a quarter of a teaspoon of salt

and a quarter of a teaspoon

of white pepper. Put the lour

in a pile on a clean work

surface. Put the potato

mixture on top of the lour,

make a well in the centre

and add the beaten eg. Mix

all the ingredients together

with your hands until they

come together as a smooth

dough, but do not overwork

it. Divide the dough into

two pieces and roll each into

a sausage about 1.5cm thick.

Cut each sausage into 2cm

pieces. Roll a fork over each

to create indentations and

place on a tray scattered

with semolina lour. Leave

to rest for 10 minutes. Bring

a large pan of salted water

to a simmer. Drop in the

gnocchi and cook for 2-3

minutes. Remove with a

slotted spoon as they rise to

the surface and keep warm

in a serving dish. Melt the

butter over a medium heat.

When it’s foaming, add the

sage leaves and fry briely

until they turn crisp. Pour

the sage leaves and butter

over the gnocchi, and serve

with grated parmesan.

PHOTOGRAPHY: MATTHIEU LAVANCHY ENTERTAINING DIRECTOR: MELINA KEAYS INTERIORS: MARIA SOBRINO

RECIPES

We’re in a purple haze over this midnight feast

Entertaining

∑ 321