Try your hand at the first-prize winning recipes in the DB Kitchen Baking Competition, created by Elizabeth Giannetta (Open category), and Amaira Bali and Zahrah Hasan (Under 10 category)
Coconut Cream Pie
Whisk the egg yolks and corn starch, set aside. Whisk the coconut milk, 240ml heavy cream, sugar and salt in a medium saucepan over medium heat. Bring to a boil, whisking occasionally. Boil for 2 minutes, then reduce to medium-low heat. Once boiling, remove about ½ cup of the mixture and whisk it into the egg mixture in a slow and steady stream. Then pour and whisk the egg yolk mixture into the pot in a slow and steady stream. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1.5 minutes. Remove from the heat and stir in the shredded coconut, butter, and vanilla and coconut extracts. Pour the filling into a pie crust. Cover with plastic wrap directly on the filling surface and refrigerate for at least 3 hours or overnight. For the topping, whip the remaining heavy cream (360ml) until medium peaks form and place on top of the pie. Garnish with additional shredded coconut (toasted), if desired. Chill the pie uncovered for up to a few hours or serve immediately.
AND ZAHRAH HASAN
Preheat the oven to 175ºC. Line a muffin tin with paper or foil liners. Sift together the flour and baking soda, baking powder, cocoa powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla extract. Add the flour mixture alternately with the milk and beat well. Fill the muffin tin cups three-quarters full. Bake for 15-17 minutes, or until a toothpick inserted into the centre of the cupcakes comes out clean. Frost with your favourite frosting when cool.