Corner Café

January 30, 2009

Microwaved Berry Filling

Filed under: Basics,Jams & Preserves — SeaDragon @ 12:00 am
Tags: , ,
raspberry_filling09
Raspberry Filling.

This berry filling can be used to make Taiwanese Shortbreads, Mini Berry Tarts like the Pineapple Tarts, Nastar, or Pineapple Rolls by substituting the filling, Berry Melting Moments, etc.

Makes approx. 500g

[Ingredients]
450-500g peeled and seeded winter melon
300g-pack frozen raspberries or blueberries
150g white granulated sugar
150g maltose
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[Preparation]
1. Using a coarse grater, grate the peeled and seeded winter melon.
2. Drain the grated winter melon, discard juice. Then lightly squeeze the pulp with your hands to remove excess juice. You should now have more or less 300g of moist winter melon pulp.
3. Put the winter melon pulp into a microwave-safe jug. Add frozen berries, sugar and maltose.

raspberry_filling01

4. Microwave, uncovered, on HIGH for 5 minutes (my microwave is 650W power). Remove from microwave and give it a good stir to mix well, be careful of the hot steam.
5. Return to microwave and cook on HIGH for another 5 minutes. Watch carefully that the mixture do not boil over. If it looks like it is going to boil over, stop the microwave immediately, remove the jug and give it a quick stir for a few seconds to release the steam. Then return to microwave and continue to cook. Repeat if necessary until the 5 minutes cooking is up. Remove, and give it a vigorous stir for 1 to 2 minutes to release the steam.
6. Repeat the 5-minute cooking interval as above until the mixture has thicken, it should take a total cooking time, from beginning to end, of about 30 minutes, depending on how moist the winter melon is to begin with. To prevent over-cooking, check every minute towards the last 5-10 minutes of cooking.
6. If you have over-cooked the filling and it has set hard after cooling, just add some water (or the winter melon juice if you have kept some just in case of over-cooking) and put back into the microwave and cook on LOW for 1 minute. Give it a vigorous stir to soften. If it is still too hard, continue to add more juice and cook on LOW setting until the filling is soft but lumpy.

Taste: Delicious berry filling for used in making biscuits and mini tarts
Consume: Best within 1 month
Storage: Store in airtight container in the refrigerator
Recipe References: -

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7 Comments »

  1. Wish Raspberry can be a little cheaper here in SIngapore. one small punnet cost S$7.50!!!

    Comment by Edith — February 7, 2009 @ 1:16 pm | Reply

  2. Raspebrries are also not that cheap here, about AUD$4 to $5 per punnet. I heard it is because they cannot be machine harvested, must be hand-picked. I usually stock up on the frozen ones when the supermarkets have them on sale, usually can get for about $4 for a 300g-box :)

    Comment by SeaDragon — February 8, 2009 @ 1:16 pm | Reply

  3. Looks yummy. Although I’m too coward to try baking yet, I would still like to make it as spread for breads and biscuits.

    Comment by chumpman — March 8, 2009 @ 8:51 pm | Reply

  4. chumpman,
    Haha, it should still tastes good as a spread.

    Comment by SeaDragon — March 8, 2009 @ 10:13 pm | Reply

  5. Is it possible to replace the raspberries with more melon to make a completely melon filling? If so, how much is necessary?

    Comment by Pandaki — January 31, 2010 @ 9:25 am | Reply

    • Yes, just replace the berries with more wintermelon, but you might want to adjust the sweetness though.

      Comment by SeaDragon — January 31, 2010 @ 1:52 pm | Reply

      • Thank you! ^__^

        Comment by Pandaki — February 5, 2010 @ 7:39 am | Reply


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