Community Chest Awards 2019

09 October 2019

Recipe by Chef Dewi Imelda Wadhwa, All Things Delicious 
Fudgy, dark chocolate brownies are studded with chunks of luscious cherries in Chef Mel's elevated take on the popular chocolate treat. 


Measuring spoons 
Weighing scale
Can opener
Mixing bowl 
9" square tin, buttered and lined
Convention Oven at 180°C
Fan-assisted at 160°C


200g           Unsalted butter
120g  Chocolate buttons
440g Tin pitted dark sweet cherries, drained
90g Cake flour
1/4 + 1/8 tsp       Himalaya pink salt
270g Unrefined sugar            
4                       Cage-free eggs
3/4 tsp      Pure vanilla extract


  1. In a saucepan, melt butter until completely liquid. Remove from heat and add chocolate buttons. Stir to completely combine. While this is cooling, sift flour and salt. 
  2. In a mixing bowl, beat eggs, sugar and vanilla on medium speed for 1 minute. Scrap the sides. 
  3. Add the chocolate mixture and beat on low speed until combined and glossy. 
  4. Using a spatula, fold in flour in three additions until just combined. Do not overmix. 
  5. Pour into prepared tin. Scatter cherries evenly over the batter. Give the tin a good tap or two before placing into hot oven. 
  6. Bake for 18-25 minutes. Cool before slicing. 

Recipe by Chef Violet Oon, Singapore Culinary Curator
Inspired by Peranakan flavours of smoky palm sugar toffee melded with rich coconut cream, Chef Violet has created a delicate Nyonya jelly that is at once nostalgic and elegant. 


Gula Melaka Layer
1 packet (12g)                Agar-agar powder (plain)
1350ml Water
290g Gula Melaka, melted with 1/4 cup of water
5 Pandan leaves
1/2 tsp (2.5g)  Salt
450ml Roi Thai Coconut Cream                  
1 tsp (5g)                       Dark brown paste 

Coconut Jelly Layer
1 packet (12g) Agar-agar powder (plain)
1500ml Roi Thai Coconut Cream
50g Fine Sugar
Pandan leaves

Red Agar Agar Garnish
500ml Water
1 packet (100g) Red Agar-agar powder 


  1. Prepare the Red Agar Agar garnish by following the instructions stated on the package. Mix 100g of coloured agar-agar powder with 500ml of water and boil, stirring well. Put into a square container. Let the mixture cool before transferring into the chiller.  
  2. Prepare the White Agar Agar Coconut Jelly. Mix 1 litre of coconut cream, sugar and agar-agar powder. Stir well and bring to boil. 
  3. When mixture is boiling, add the remaining 500ml of coconut cream and bring to boil while stirring continuously.
  4. Let it cool for 5 to 10 minutes. Put into a container and let it cool. Then put into the chiller to set to a firm agar agar. 
  5. Grate the red agar agar and the white agar agar from steps 1 to 4 and put into separate containers. Set aside for use. 
  6. For the gula melaka coconut jelly - mix agar-agar powder with water, gula melaka syrup, pandan leaves and salt. Bring to boil, stirring continuously to prevent the mixture from burning. 
  7. When the mixture is boiling, add coconut milk and bring to full boil. Do not stir. Lower the heat and simmer the mixture for 2 to 3 minutes. 
  8. Pour into a square glass or plastic container and cool down completely. You will see the whitish layer of coconut cream rise to the top and the brown layer will remain below to create 2 layers. Put into the chiller till set firmly for at least 3 hours. 
  9. Cut the set Gula Melaka and Coconut Jelly into small squares. 
  10. Put shredded red and white agar agar jelly from step 5 on top of each Gula Melaka and Coconut Jelly before serving. 


Recipe by Chef Daniel Tay, Foodgnostic
Floral lychee notes paired with bright overtones of passionfruit in Chef Daniel's tropical cheesecake strike a fine balance of tart and creamy.


Lychee Cheesecake Mix
355g Cream Cheese 
115g White sugar
20g Lemon puree 
2g  Rose Extract 
205g  Lychee Puree
230g Whipping Cream             
8.4g Gelatine Powder (Fish 200 Bloom)
42g Cold Water 

Biscuit Base 
150g Digestive biscuits
10g Light brown sugar
0.3g Cinnamon powder
45g  Unsalted butter
0.2g  Salt


300g Lychee Water (Strained from can)


Passionfruit Glaze

125g Passionfruit puree
50g White sugar
5.2g Gelatine (Fish 200 Bloom)
25g  Water

Isomalt Decor

50g Isomalt
0.1g Red Colour Powder

Assembly into 7" Square

425g + 425g Lychee Cheesecake
180g Graham biscuit base
5 1/2 pcs Savoiardi finger sponge (With Syrup)
19 pcs (3 whole)  Canned lychee quarters (Cut into 6)
100g Passionfruit Glaze 
Halves Canned lychee (Deco)
10g Apricot glaze


Biscuit Base

  1. Blend digestive biscuits with light brown sugar, cinnamon powder and melted butter. 
  2. Press into square cake mould. 
  3. Bake at 180°C for 5 minutes. 
  4. Cool down.

Lychee Cheesecake

  1. Whip cream till soft peaks form, cling wrap bowl and keep in chiller. 
  2. Bloom gelatine powder in cold water. 
  3. In a mixer with a paddle attachment, mix cream cheese and sugar till smooth. 
  4. Slowly add lychee puree, lemon puree, rose extract and mix till combined. 
  5. Microwave bloomed gelatine till it starts to boil, whisk to ensure that it is completely melted.
  6. Add melted gelatine mixture into cheese mixture and mix. 
  7. Fold whipped cream into cheese mousse. 
  8. Pour halfway into square cake mould with biscuit base. 
  9. Dip finger sponges into lychee syrup and arrange on mousse. 
  10. Arrange lychee pieces in between finger sponges. 
  11. Pour remaining mousse on top and spread till smooth. 
  12. Blast freeze for at least 1 hour.

Passionfruit Glaze 

  1. Bloom gelatine powder with water. 
  2. Heat half of the passionfruit puree with sugar till dissolved. 
  3. Microwave bloomed gelatine mixture till melted. 
  4. Add melted gelatine into the heated passionfruit mixture. 
  5. Add remaining cold passionfruit puree into the mixture.
  6. Ice bath the mixture till 20°C. 
  7. Pour over frozen cheesecake. 
  8. Freeze till completely frozen. 

Isomalt Decor 

  1. Mix isomalt with red colour powder (50g isomalt to 0.1g red colour powder).
  2. Sprinkle onto silicon mat in stripes. 
  3. Sprinkle white isomalt between the red isomalt stripes. 
  4. Place another silicon mat on top and bake at 180°C for 8 to 9 minutes. 
  5. Let it cool completely and break into pieces. 
  6. Store in air tight containers between parchment paper with desiccant silica gel in a cool, dry place. 


  1. Cut frozen cheesecake into 1.5 inch squares. 
  2. Glaze lychee halves with apricot gel (warmed) and place one on each cake. 
  3. Stick an isomalt decor piece into the cake. 





Recipe by Chef S. R Bala, Empire Cuisine 
With a flair for infusing traditional Indian flavours into his food, Chef Bala has come up with a silky jelly that is redolent of masala chai - a fragrant tea brewed with aromatic spices and herbs. 


10  Tea bags
2000ml Water
1 tsp (5g) Masala 
150g  Sugar
50g Jelly powder
50g  Coconut cream                  


  1. Boil the water and add tea bags.
  2. Remove tea bags and add masala and 100g of sugar.
  3. Sieve tea and let cool for 10 minutes.
  4. Add jelly powder and pour the mixture into a mould.
  5. Whisk remaining 50g of sugar and coconut cream till thick.
  6. Serve cold with coconut cream as topping.




Recipe by Chef Pang Kok Keong, Sugar Daddy Group
In a nod to beloved neighbourhood bakeries, Chef Pang has crowned a buttery banana cake with more slices of the tender, golden fruit and glistening caramel toasted to perfection 


Caramelised banana
900g Sugar (caramel)
180g Butter
1800g Banana
2 Vanilla pod
90g Lemon juice


Almond Cake
494g Eggs
360g Sugar
54g Trimoline
300g Flour
210g Ground almond
24g Baking powder
510g Butter (melted)
12g Salt
12g Vanilla
126g Sour cream


  1. Peel and slice the banana into approximately 1cm-thick slices.

  2. Scrap the seeds off the vanilla pod. 

  3. Dry caramel the sugar. 

  4. Add the butter, stir to combine then add the scraped vanilla pod seeds. 

  5. Add the sliced banana and flip the pan to coat banana with caramel. Avoid stirring as the banana slices will break up. 

  6. Simmer till the banana is tender. 

  7. Turn off the heat and gently stir in the lemon juice. 

  8. Transfer everything out of the pan and cool down. 

  9. In an electrical mixer with a whisk attachment, mix all the dry ingredients (sugar, ground almond, sieved flour, baking powder and salt) together at low speed. 

  10. In a bowl, weigh out all the wet ingredients (egg, trimoline, sour cream). 

  11. Stop the mixing and add all the wet ingredients. Continue mixing at medium speed. 

  12. Melt the butter to 45 to 50°C.

  13. Add the remaining butter a little bit at a time into the mixing batter till all the butter is added. 

  14. Arrange the caramelized bananas in a baking dish lined with parchment paper. 

  15. Pour the batter over it. 

  16. Bake at 170°C for 30 to 40 minutes or till a skewer inserted comes out clean. 

  17. Leave to cool on a wire rack until it is only warm to the touch. 

  18. Flip the cake over and serve warm or at room temperature. 


All illustrations are done by Nur Shahidah Selamat, Brand & Communications