Wednesday, October 21, 2015

Yummy Magazine and KitchenAid MasterClass with Chef Penk Ching + shared recipes

I had recently been lucky to be invited to an exclusive event organized by Yummy Magazine and Kitchen Aid held at Rustan's Cubao in Gateway Mall. Yummy in partnership with Kitchenaid held Yummy x KitchenAid Masterclass cooking demo with no less than the pastry master herself, Chef Penk Ching! 

Guests were also delighted that we were given the chance to try and have a hands-on experience on using Kitchenaid food processors as they taught us different recipes which we could do at home. It's very timely as the holiday season is fast approaching. The Salted Caramel Pastillas is something that homemakers and budding entrepreneurs can sell or give as giveaways/gifts come Christmas. 

We were able to use Kitchenaid's Hand Mixer for the Salted Caramel Pastillas recipe, KitchenAid's Hand Blender for the Matcha Frappe recipe and the KitchenAid 3.5 cup Food Chopper for the Strawberry Trifle recipe.

Now, I know you guys are interested with the said recipes. So without much further ado, let me share them here with you:

Matcha Frappe Recipe:


1/2 cup milk
1/2 tablespoon matcha powder
3 large scoops of vanilla ice cream
1 cup crushed ice
whipped cream

Using a KitchenAid hand blender with the blending pitcher and using the multipurpose blade. Mix milk and matcha powder for about 15 seconds.
Add vanilla ice cream and crushed ice, process until smooth and creamy. Sweeten with sugar (optional) and topped with whipped cream, if desired.

Salted Caramel Pastillas:

Ingredients: (makes 40 balls)

1/4 cup store-bought caramel sauce
1/2 teaspoon sea salt
1 1/4 cups powdered milk
1/2 cup sugar


Combine 1/2 cup store-bought caramel sauce and 1/2 teaspoon sea salt in a mixing bowl. Using KithcenAid Hand Mixer on speed 2, gradually add 1/4 cups powdered milk and mix, increasing the speed until well combined. Prepare a plate with 1/2 cup sugar  for coating the pastillas. Take about 1/2 tablespoon of the pastillas mixture and form into a ball. Roll in sugar and wrap in parchment paper, cellophane, or Japanese paper. Repeat with remaining ingredients.

Strawberry Trifle:

Ingredients:  (serves 4 to 6, prep time 15 minutes)

100 grams graham crackers
3 1/2 tablespoons butter, melted
240 grams all-purpose cream
80 grams condensed milk
200 grams strawberries sliced into quarters, plus extra whole strawberries for garnish


Crush the graham crackers using the KitchenAid Cup Food chopper on chop setting then add melted butter and set aside mixture. Using the same bowl, combine cream, and condensed milk and mix using the chop setting as well. Divide graham cracker crumbs among 4 small glasses. Top with a layer of the cream mixture. Add strawberry slices. Repeat with remaining ingredients until glasses are full. Garnish with whole strawberries and serve chilled. 

Chef Penk Ching tries her hand using a KitchenAid food processor
Chef Penk Ching also shared three recipes for us to enjoy and try. 
Sharing with you one of her recipes:

Pear Honey Walnut Pie:

For the dough
2 cups all-purpose flour
2 tablespoons sugar
1/2 cup butter
1 egg beaten
4 tablespoons dry white wine
4 tablespoons Marsala

Pre-heat oven to 375 degrees F.
In a bowl, mix together flour and sugar. Cut in butter with hands or pastry blender until mixture is mealy. Add egg. Pour in white wine gradually, just enough to moisten mixture and allow dough to come together. Knead well. Place dough in a bowl and cover with cling wrap. Rest dough in the refrigerator for 1 hour. 

Make filling: Place pears, butter, sugar, lemon, cinnamon, and wine in a saucepan and mix until wine is almost reduced and pears are softened, about 10 minutes. Transfer to a mixing bowl and add walnuts, honey, cookies, and flour. Let cool. Cut cooled and rested dough into 2 portions. Roll out one portion of the dough to fit a 10-inch pie plate and prick with a fork. Spoon filling onto the crust then roll out remaining dough to cover the filling. Seal the dough with a fork and prick all over on top to allow steam to escape while baking. Brush the crust with the egg wash. Bake the pie for 25-30 minutes at 375 degrees F or until crust is golden brown.

Chef Penk Ching also shared another recipe called Feather Cheese Cake. But that will have to be another blog post. Will be sharing its recipe on my blog soon. Please watch out for that. But just to give you some idea, this is how it looks like:

Special thanks to Summit Media's Yummy Magazine and Kitchen Aid for the invite.

Disclaimer: I am not compensated for this post. Opinions expressed are 100% my own.


Post a Comment