[Indonesian Traditional Food] Ketan Sarikayo - Steamed Glutinous Rice and Coconut Milk Custard

I made this Padangnese/Minangnese (also known as Minangkabau, is indigenous to the highlands of West Sumatra, in Indonesia) style as our break-fast dish. They call it Sarikayo, some people may call it Srikaya and Sarikaya. But it never come into questions, in fact it enriches the culinary world of Indonesia.

Perhaps, not many of you knowing that Indonesia has various kind of foods. Not just the iconic dish beef rendang (which come from Padang/Minang), gudeg (young jackfruit in coconut milk, from Central Java), satay ayam (from Madura) or mie goreng Jawa (javanese style fried noodle), etc. In Indonesia you can find tons of traditional recipes that comes from each ethnic groups inherited in generations. They are usually rich in ingredients and full of spices.

Sarikaya itself is varied in Indonesia. You will find Sarikaya in green color with pandan extract in Palembang, Sarikaya pudding without steamed glutinous rice in Makassar and Sarikaya mold in the baking dish with steamed glutinous rice in Java.

To honour my home country Indonesia, I'd like to introduce this dish to the world through Waiter There's Something in....Indonesian hosted by Andrew of Spittoon Extra.





Ketan Sarikayo - Steamed Glutinous Rice and Coconut Milk Custard
adapted from : Uni Dewi Anwar's Family Recipe

Sarikayo (Coconut Milk Custard)



Ingredients :
* 1 cup egg (dita-I used 3 eggs)
* 1 cup dark brown sugar/coconut sugar/palm sugar, shredded
* 1 cup thick coconut milk
* 1/2 tsp salt
* 1/2 tsp vanilla
* 2 pandan leaves, knotted
* 1 tbsp ginger water (dita-I used 2 tbs)

Directions :
1. Mix sugar and coconut milk, stir until sugar dissolves, strain. Set aside.
2. Beat loosely the eggs. Pour in the coconut milk-sugar mixture. Stir well. Add ginger water, vanilla and pandan leaves.
3. Pour in the baking dish. Steam for about 30 minutes. Remove from heat. Cool and serve.

Ketan/Steamed Glutinous Rice

Ingredients :
300 gr glutinous rice/sweet rice, soaked for 1 hour, drained
1/2 tsp salt + 1 pandan leaf
150 ml coconut milk

Directions :
1. Steam rice until half-cooked. Remove from steamer. Set aside.
2. Mix coconut milk, salt and pandan leaf, stir well, bring to a boil. Remove from heat.
3. Add coconut milk to the half-cooked rice. Stir until absorbed.
4. Put the rice back on the steamer. Steam for 30 minutes.
5. Cool and serve with Sarikaya.



The soft texture of Sarikayo blends with the ginger aroma, serves with steamed glutinous rice is really a sweet indulgence in the afternoon.

Another Indonesian Food Recipes from my kitchen :
1. Klepon - Sweet Rice Balls Stuffed with Palm Sugar
2. Biji Salak - Sweet Potato Balls in Palm Sugar Syrup
3. Bubur Kacang Ijo - Mung Beans Porridge with Pumpkin Puree
4. Nasi Langgi
5. Kering Kentang - Spicy and Crispy Potato
6. Tongseng
7. Mie Bakso Iga
8. Wedang Ronde - Ginger Ronde Drink
9. Roti Gambang - Indonesian Traditional Bread
10. Gohu - Unripe Papaya in Sweet, Sour and Spicy Syrup
11. Ketan Serundeng - Sticky Rice Balls with Spicy Grated Coconut
12. Gemblong - Deep Fried Sticky Rice Coated with Caramel

[Indonesian Traditional Food] Gemblong - Deep Fried Sticky Rice Coated with Caramel

Ooooohhh my oo my....this is my all time favorite!!!



PS : I recommend this recipe, because on the next day gemblong still soft and chewy (gak alot loh!)

GEMBLONG - Deep Fried Sticky Rice coated with Caramel



Ingredients :
250 glutinous (sticky) rice flour
150 gr young coconut, grated (I used desiccated coconut)
25 gr butter/margarine
40 gr caster sugar
100 ml hot coconut milk
1 tbsp water + 2 tsp salt
oil for frying

Directions :
Combine the flours, grated coconut, butter, caster sugar, water and salt, mix well. Add in the hot coconut milk gradually, mix well until the mixture resembles a dough. Roll into balls, then deep fry until golden brown. Remove and drain well. When all finished, coat them with the caramel.



Lapisan gula/Caramel
Ingredients :
150g palm sugar/coconut sugar/gula jawa
75g white sugar
50ml water
1 tbsp butter

Directions :
Put all ingredients in a saucepan or a frying pan (big enough to put all the fried cakes) on a medium heat until bubbly and thickens. Lower the heat, add in the fried cakes. Mix well to coat the cakes evenly. Remove and cool.

[Indonesian Traditional Food] Ketan Serundeng - Sticky Rice Balls with Spicy Grated Coconut

I still remember, my mom used to make this dish for our breakfast.



Ketan Serundeng
Mom's recipe

Ketan/Steamed Glutinous Rice
Ingredients :
2 cups glutinous rice/sweet rice, soaked for 1 hour, drained
1/2 tsp salt + 1 pandan leaf
1/2 cup coconut milk



Directions :
1. Steam rice with pandan leaf and salt until half-cooked (about 15-20 minutes). Remove from steamer. Set aside.
2. Mix coconut milk, salt and pandan leaf, stir well, bring to a boil. Remove from heat.
3. Add coconut milk to the half-cooked rice. Stir until absorbed.
4. Put the rice back on the steamer. Steam for 30 minutes.

Serundeng
Ingredients :
1 cup dried grated coconut
5 kaffir limes leaves, chopped finely
1 tbsp caster sugar

Spices, grind to paste :
5 shallot
3 cloves garlic
1 tsp dried shrimp
1 tsp palm sugar/gula jawa/dark brown sugar
2 red chillies (as desired)
salt to taste
2 tbsp fried peanut
1 tbsp vegetable oil for sauteeing



Directions :
Sautee the paste in a hot pan until fragrant, add dried grated coconut and chopped kaffir limes leaves, sprinkle with sugar, mixed well. Remove from heat.

Serve : form the sticky rice into mini balls shape and coated with serundeng

[Indonesian Traditional Food] Gohu - Unripe Papaya in Sweet, Sour and Spicy Syrup

They who come from Manado (the capital of the North Sulawesi province of Indonesia) are definitely familiar with this drink. Gohu is pretty much similar with asinan (assorted fruits in sweet, sour and spicy syrup). The typical characteristics of Gohu are in the use of ginger water and the unripe papaya.



My dear friend Sefa posted about this on her blog around August 2008 and I got really excited (since I'm a big fan of asinan, and unripe papaya that usually appears in rujak- assorted fruits in peanut sauce). This is the refreshing way to make use of unripe papaya! *Thanks Fa*

Gohu
Recipe by Miund's Mother, copied from Sefa of Dapur Negeri Dongeng

Ingredients:
1 unripe papaya, peeled, cut julienne
500 ml water
3 tbsp granulated sugar (dita-I used gula jawa/coconut sugar/palm sugar)
1 tbsp vinegar (as desired)

Spices, grind :
3 red chilies, soak in hot water, drained (dita-as desired, add more chillies if you want a kick!)
1 knucklebone of fresh ginger, peeled



Directions :
1. Boil the ground spices with water. Remove from the heat and sieve.
2. Add sugar, mix until dissolved. Season with vinegar. Mix well. Let it stand until cold (room temperature).
3. Fold in unripe papaya. Mix well and store in refrigerator for 1-2 hours before serving.

[Indonesian Traditional Food] Roti Gambang - Gambang Bread (Indonesian Traditional Bread)

Some of my Indonesian friends know that this bread would bring the childhood memories back. Do you remember Roti Lauw (there are bread men using bicycle and put the breads on a box on their bike, selling anykind of breads around the neighbourhood) that usually sell this chewy brown bread? I bet you do.



In fact, it's really easy to make, better than the ones I usually bought from the bread man ;). When I baked the bread, my entire flat smell heavenly. I did a little reworked from the original recipe. I skipped milk powder and used coconut powder instead. And added more spices (nutmeg and clove powder).

Gambang Bread - Indonesian Traditional Bread
Original recipe by: Femina Online
Modified by Riana with a little reworked from me



Ingredients :
250 g Java red sugar, grated (you can substitute with palm granulated sugar, but the texture would be a little bit drier)
175 ml water
375 g all purpose flour
125 dry fine bread crumbs
25 g milk powder (dita-I used coconut powder)
1/4 tsp salt
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon powder (dita-I added nutmeg and clove powder)
1/4 tsp vanilla powder/vanilla extract
2 egg yolks
50 to 100 g margarine, to your taste. The more the margarine, the softer the bread. Many people like it chewy. (Original recipe: 200 g)
3 Tbsp water, for brushing
3 Tbsp sesame seeds



Directions :
1. Boil Java red sugar with water until dissolved and hardboiled. Set aside and let cool.
2. Mix flour, breadcrumbs, milk powder, salt, baking soda, baking powder, cinnamon, vanilla and egg yolks. Blend well. Pour in sugar syrup, knead until well blended.
3. Blend in margarine, knead until well blended.
4. For the dough into ball shaped, cover with pastic sheet. Set aside for about 30 minutes at room temperature until the dough becomes dry and easy to roll.
5. Uncover, form the dough into round oval shape, each weighed 75 g. Arrange them on greased cookie sheet, give space among them as they will rise. Brush the surface with water, sprinkle with sesame seeds. (dita-don't flatten the oval shape or they will end up like biscotti just like mine :D).
6. Bake in a preheated oven at 150˙Celsius for 30 minutes until done.

Yields 12-15 oval bread

[Indonesian Traditional Food] Wedang Ronde - Ginger Ronde Drink

A popular dish from Java Island.

And here's my entry for FOOD PHOTOGRAHY competition to celebrate the 1st anniversary of Klub Berani Baking (Indonesian Baking Club).





Wedang Ronde (Ginger Ronde Drink)
Adapted from Yasa Boga



Ingredients:
Dumplings :
• 150 grams glutinous rice flour
• 2 teasoons sago flour (dita-I used tapioca flour)
• salt, according to taste
• 25 cc betel lime liquid/air kapur sirih (??) (dita-I skipped)
• 50 cc warm water
• food dye, according to preference

Filling :
• 50 grams peanuts, dry-fried, peeled and pounded coarsely with 2 tablespoons granulated sugar

Ginger Syrup :
• 1 litre water
• 2 ½ tablespoons ginger, minced
• 3 stalks lemon grass, cut into 3 pieces each and bruised
• 2 pandan leaves, knotted
• 200 grams granulated sugar (dita-I used palm sugar)



Directions :
• Dumplings : mix glutinous rice flour, sago flour and salt. Add betel lime liquid and warm water a little at a time, kneading until the dough can be shaped. Divide into 2-3 parts, each dyed a different colour.
• Make balls as big as quail’s eggs, flatten and place filling in the centre. Close up the dough and reshape into balls.
• Cook balls in the boiling water until they float and are done. Drain.
• Put Ronde balls in ginger syrup and serve.

• Ginger Syrup : boil water and ingredients in covered saucepan on low heat for 30 minutes until the aroma is quite strong. Sieve.

[Indonesian Traditional Food] Biji Salak - Sweet Potato Balls in Palm Sugar Syrup

Making this brings my childhood memories. My mom used to make this dessert during ramadhan. Actually you can get this popular break-fast dish from the street vendor but we always prefer the homemade ones :).



After having some sips of warm sweet tea, this is definitely a luscious break-fast dish.

Biji Salak - Sweet Potato Balls in Palm Sugar Syrup
adapted from Dapurbunda

Ingredients :
500 g sweet potatoes
50 g tapioca flour
¼ tsp salt



Syrup :
250 g gula Jawa/palm sugar/brown sugar/coconut sugar, shredded
250 ml water
1 pandan (screwpine) leaf

Coconut Milk Sauce :
500 ml coconut milk
2 pandan (screwpine) leaves
¼ tsp salt

Directions :
1. Steamed sweet potatoes until done. Remove from heat. Peeled and mashed.
2. Take mashed sweet potatoes, mix with tapioca flour and salt, knead until smooth. Roll into small balls, about 1 cm in diameter, set aside. Sprinkle with flour to avoid sticking.
3. Bring water to a boil, and drop in the sweet potato balls, cook until they float. Drain and set aside.

Syrup
Directions :
Put the water, sugar, and pandan leaf in a saucepan and boil, strain and put back in the saucepan. Boil again. Add in the balls until they are all floating. Serve with coconut milk sauce.

Coconut Milk Sauce
Directions :
Cook coconut milk with salt and pandan leaves, stirring on low heat until the mixture boils. Remove from heat. Cool and serve.

[Indonesian Traditional Food] Klepon - Sweet Rice Balls Stuffed with Palm Sugar

Ramadhan is a special month of the year for muslims throughout the world. During this month muslims fast from dawn to sunset everyday. It's time for inner reflection, self-control and devotion to God.

In the month of ramadhan, we usually eat sweet for breaking our fast. Maybe because I'm far far away from my home country, Indonesia, I got excited to make anykind of Indonesian traditional dessert nowadays.



In Indonesia when ramadhan comes, we could find traditional desserts everywhere, especially in the street vendor. They sell variation of sweet before iftar. These kind of desserts known as jajan pasar (jajan means buying some food from the street vendor, pasar means market) because usually they sell food in the market instead of the street.

In this special month, I'm going to make posts about some of Indonesian traditional food. Enjoy!!

Dearest Lubna dan Yasmeen, here's my submission for "Joy from Fasting to Feasting". Ramadhan Kareem.



This one is my family all time favorite :).
Klepon (Sweet Rice Balls Stuffed with Palm Sugar)
adapted from : here



Ingredients:
* 1½ cups glutinous rice powder
* ¾ cup lukewarm water (dita-I used coconut milk)
* 2-3 drops green food coloring or pandan paste
* 8 tsp. grated coconut sugar/Java dark brown sugar/gula Jawa/palm sugar
* 1 cup fresh-grated coconut, mixed with ½ tsp. salt



Directions :
* Mix the glutinous rice powder with the lukewarm water and green food coloring into a firm but flexible dough.
* Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter.
* Push a finger into the center of the ball to make a hole, and put in approximately ½ tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside.
* Prepare a pot half filled with water and bring it to a boil.
* Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.
* Serve at room temperature.

Makes 30 rice balls.

Fried (and Baked) Blueberry Cream Cheese Pies

I got this bright idea recipe from Dhi's *thanks dear*. It's easy to make (since it use ready to use puff pastry) with delicious results. The only thing that you should prepare is the filling. You can varied the filling depend on the fruits you like.



The original recipe ask for apples but since I didn't have ones, I managed to use the leftover frozen bluebberies mixed with cream cheese mixture.

I made 2 versions on this recipe. The fried ones and the baked version. Both tastes scrumptious! But frankly, I'll pick the fried one although my waistline prefers the baked one :D.


The Baked Ones

Here's the original recipe :

Fried Apple Pies
adapted from Epicurious via Dhilicious

Ingredients:
* 2 sheets of puff pastry
* 5 pcs apples, grated
* 2 cups unfiltered apple cider
* 1 1/2 cups water
* 4 tbs light brown sugar
* 1 teaspoon grated orange zest
* 2 pcs cinnamon sticks
* extra sugar if you like it sweeter

Directions:
Pie Fillings:
1.) Briskly simmer all filling ingredients & a pinch of salt
2.) Stir occasionally & mashing apples with a potato masher,
until a thick purée forms, about 20 minutes. Cool completely.

Directions:
1.) Divide pastry dough into 6 equal pieces.
2.) Roll out 1 piece on a lightly floured surface with rolling pin
3.) Place 2 tbs of filling in center. Lightly moisten edge with water
4.) Fold dough over - I made triangle shape
5.) Press out air around filling, pressing edge to seal.
6.) Transfer to a large sheet of parchment papers.
7.) Heat 2 inches of oil in a heavy pot (preferably cast-iron)
over medium heat.
8.) Fry pies. Layers should separate slightly as they get crisp,
turning occasionally, until deep golden-brown.
9.) Transfer to rack to drain.
Dust warm pies with icing sugar before serving.



Blueberry Cream Cheese filling (dita-my version) :
Ingredients :
1 cup blueberries
2 tbsp sugar
1 tsp balsamic vinegar
1/2 cup cream cheese
1/4 cup icing sugar

Directions :
1. In a saucepan combine the blueberries and sugar over medium heat. Bring to a boil, stirring occasionally, until sugar dissolves (3-5 minutes).
2. Simmer for 7-10 minutes or until blueberry are tender. Add balsamic vinegar. Remove from heat.
3. Whisk cream cheese and sugar until creamy. Mix blueberry mixture with cream cheese.


The Fried Ones

(KBB # 7) Colourful Birthday : Apple Tart with Almond Nougatine

Yiippeeee!!! Happy 1st anniversary KBB (Klub Berani Baking is Indonesian Baking Club where a bunch of Indonesian ladies gather and daring ourselves to try new recipes every 2 months)! Through KBB, we share recipes and make friends. And to celebrate KBB 1st anniversary, they gave us 3 special options for the challenges : COOKING, BAKING and FOOD PHOTOGRAPHY. It's up to us which one we want to choose.

I chose 2 challenges to join, BAKING and FOOD PHOTOGRAPHY. And here's my entry for BAKING competition.



My entry for FOOD PHOTOGRAPHY competition, here.

Apple Tart with Almond Nougatine
adapted from Ripe for Dessert by David Lebovitz (the original recipe is Rhubarb Tart with Almond Nougatine)

The Dough :
6 tbsp (3/4 stick) unsalted butter, chilled
1/2 cup sugar
2 large egg yolks (reserve the whites for the nougatine topping)
1 1/4 cups flour
1/2 tsp salt



The Filling (dita's version) :
1/2 stick butter
4 apples, peeled and cored
1/2 cup brown sugar
1/4 tsp ground cinnamon
a pich of ground black pepper
a pinch of ground nutmeg

The Almond Nougatine :
2 large egg whites
1/4 cup firmly packed light brown sugar
1/2 tsp ground cinnamon
1 1/2 cups sliced almond

Directions :
To make the dough :
1. Cut the butter into 1-inch pieces and let stand at room temperature for 10 minutes. Butter the bottom of a 9-inch springform pan.
2. With an electric mixer or by hand, beat the butter with the sugar until no visible lumps of butter remain. Beat in the egg yolks. Add the flour and salt and mix at low speed until the dough begins to come together.
3. Gather the dough and press it evenly over the bottom and halfway up the sides of the prepared pan. Use the heel of your hand. (Dust your hand with a bit of flour if the dough is sticking to them). Put the pan in the freezer for at least 30 minutes.
4. Position the oven rack in the center of the oven and pre-heat the oven to 375 degrees.

To make filling :
4. Melt the butter in heavy medium skillet over medium-high heat.
6. Add brown sugar. Cook until thick grainy sauce forms, about 1 minute.
7. Mix in apples. Cook until apples are tender and sauce is reduced to glaze, tossing often, about 7 minutes.
8. Mix in spices. Cool filling at least 30 minutes and up to 3 hours.

9. Remove the springform pan from the freezer (dita-prick the base of the pastry with fork several times) and line with foil. Pour in a single layer of pie weight, dried beans or raw rice. Bake the dough for 20 minutes (dita-15 minutes). Remove the pie weights and foil and bake for 5 to 10 minutes more, until the dough is browned. Remove from the oven and cool on a wire rack. Do not turn off the oven.
10. When tart shell has cooled, spread the apples filing in it.

To make the almond nougatine :
11. beat together the egg whites, brown sugar and cinnamon with a fork. Stir in the almonds. Spread the nougatine evenly over the tart.
12. Bake the tart for 40 minutes (dita-30 minutes), until the nougatine is crisp and browned. Cool the tart on a wire rack for 15 minutes. To serve, remove the sides of the springform pan.



Serving : serve with vanilla ice cream or grand marnier-flavored whipped cream, or simply eat by itself.

Take a seat and please enjoy the step by step video ;)

Butterscotch Pudding with Coffee-Caramelized Bananas

I feel so relieved, finally Leia's condition increasingly improves after beforehand affected by roseola (a viral illness in young children, most commonly affecting those between the ages of 6 months and 2 years. It is typically marked by several days of high fever, followed by a distinctive rash just as the fever breaks).



She is much much better now and the rashes is already gone. Thank you for the support, my dearest friends. And I'm so sorry I couldn't visit your blogs one by one on the past few days, because she needed extra attention.

Now, I'm back to the kitchen and along with this post, I would like to bring my virtul potluck for MFM # 19 : Pudding hosted by Uci IbuTio. More about MFM # 19, here.



Butterscotch Pudding with Coffee-Caramelized Bananas
adapted from Ripe for Dessert by David Lebovitz
for 6 servings



Ingredients :
The Pudding
4 tbsp unsalted butter
1 cup firmly packed dark brown sugar
1 cup heavy cream
2 cups whole milk
3/4 tsp salt (dita- this is too much for me, too salty)
3 tbsp cornstarch
2 large eggs
2 tsp whiskey (dita-skipped, you can use rhum instead)
1 tsp vanilla extract

The Coffee-Caramelized Bananas
1 tbsp butter
1 vanilla bean, split lengthwise
6 tbsp dark brown sugar
3 bananas, peeled and cut into 1/2-inch slices
6 tbsp strong coffee

Directions :
To make Pudding
1. Melt the butter in a medium size heavy-duty saucepan. Mix in the brown sugar and cook until the mixture bubbles vigorously. Remove from the heat and stir in the heavy cream, adding it 1 tbsp at a time. Stir in the milk and salt.
2. In a small bowl, whisk together the cornstarch and eggs until the cornstarch is dissolved. Whisk the egg mixture into the butterscotch pudding mixture.
3. Cook over medium heat, stirring constantly with a whisk, until the pudding comes to a boil. Reduce the heat to a simmer, continue to stir, and cook for 2 minutes.
4. Pour the pudding into a container and stir in the whiskey and vanilla. Cover and refrigerate until thoroughly chilled.



To Caramelize the banana
1. Melt the butter in a large skillet with the vanilla bean. Stir in the brown sugar, add the banana slices, and cook over medium-high heat, without stirring, until the bananas begin to sizzle.
2. Add the coffee and continue to cook until the juices thicken to the consistency of maple syrup. Avoid stirring the bananas. Instead, tilt the pan and spoon the sauce over the bananas as they cook.

Serving : Dish up the pudding in individual custard cups or in tall glasses with the banana slices heaped over it.

Mocha Cotton Cake

Cotton Cake...hmmm...this recipe has been a "talk of the town" at Klub Berani Baking (KBB) mailing list. Some of the members has made this recipe as an informal challenge while we were waiting the real challenge at the end of the month.



Besides the taste is as soft as cotton....yum yum (that's why it called cotton cake), I was so curious because to make this cake is a bit tricky. Especially when you beat the egg white and mix it with the flour mixture.

Another tricky part is in the baking process, the temperature can not be overheat. Bake at 160˚C until it's rising high, then reduce to 150˚C and continue baking until cooked, about 35 minutes. And then after baking (this is a tips from Rachmah), don't leave the cake too long in the cake tin, invert immediately onto cooling rack so that the cake won't shrink.



Mocha Cotton Cake
Copied from Arfi of Homemades
Source: Rachmah Setyawati, modified from Tulip Baking Demo.

Ingredients :
60g butter
50g plain flour
15g cocoa powder (Dita-I used 5 g cocoa powder and 10 g instant coffee powder)
73ml milk
5 egg yolks, whisked loosely (Dita-I used 4 egg yolks)
5 egg whites (Dita-I used 4 egg whites)
120g caster sugar
3g cream of tartar (optional)
1/2 tsp mocca paste (Dita-I didn't use mocca paste)

Directions :
Preheat the oven to 160˚C.

Heat the milk in a small saucepan until just hot, but not bubbling. Pour into the loosely whisked egg yolks, mix well. Set aside.

Heat the butter until bubbling. With the stove off but the saucepan still on the hot stove, add in the sifted plain flour and cocoa powder together into the hot butter. Whisk until smooth. Add in the mixture of egg yolks and milk. Whisk until smooth. Set aside.

Whisk the egg whites until foamy, add in cream of tartar. Add in caster sugar bit by bit until the sugar has all used and the egg whites gone soft peak. Spoon out a bit of the meringue mixture and add into the chocolate mix, combine well. Pour this mixture into the rest of the meringue, fold in gently, just careful not to knock out the bubbles.

Pour into a lined (not greased) 20x20x4cm square cake tin and bake at 160˚C until it's rising high, then reduce to 150˚C and continue baking until cooked, about 35 minutes.

And then I poured the cooled cake with cheese frosting made from cheese spread, corn flour, milk and sugar (mix and boil milk, sugar and cornflour, remove from heat, add cheese spread).

Sticky Walnut Caramel Cinnamon Rolls

When I saw the recipe at Rani's, I was stunned and I could almost smell the rolls. Then I couldn't resist to be curious. Because according to Rani, it's pretty similar with Cinnabon. She got the recipe from Jaden of Steamy Kitchen and Jaden said that was an orgasm on a plate *LOL*. And I said, "that was absolutely true!!!!" :D



This recipe is truly a no-knead. And Jaden even said no brainer! :D. It tasted so delicious and the rolls had a moist and densed texture, it was because they were soaked on caramel. Cinnamon Rolls and Caramel is really a perfect match! They are soulmates for a sweet tooth like me ;).

Master Dough
from Artisan Bread in Five Minutes a Day, at Jaden's

The book contains several master dough recipes, and this is an enriched, sweet dough, perfect for a loaf of Challah (the braided dough) and the Sticky Rolls. You start by mixing the master dough first, Let that rest overnight in the refrigerator, then the next day, pinch off a cantaloupe sized hunk-o-dough to make your Sticky Pecan Caramel Cinnamon Rolls! Return the rest to the refrigerator to use for another day.

1 3/4 cups lukewarm water
1 1/2 tbl instant yeast
1 1/2 tbl kosher salt (or 1 1/2 tsp table salt)
4 lg eggs, slightly beaten
1/2 cup honey
1/2 cup unsalted butter, melted
7 cups unbleached all-purpose flour

In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt. Stir well with a wooden spoon. Add in the flour. Stir until you don’t see any more dry bits of flour (about a minute). Cover (not airtight) and stick it in the refrigerator overnight, or up to 4 days. The longer you let it fart around in the refrigerator (literally!), the better tasting the dough will be.

If you want, you can let it rise for 2 hours on the counter, pinch off the dough that you need to make your rolls. Still good, but definitely not as good as if you had let it sit 1-4 days in the refrigerator.

NOTE: When you let the dough hang out in the refrigerator, it’s not going to “rise” like a normal dough



The Gooey Sticky Caramel Topping
6 tbl unsalted butter, softened
1/2 tsp salt
1/2 cup brown sugar
30 pecan halves

The Heavenly Sweet Cinnamon Butter Filling
4 tbl unsalted butter, softened
1/4 cup sugar
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup chopped and toasted pecans
pinch of freshly ground black pepper

9″ square or round cake pan

The first thing you need to do is take that master dough out of the refrigerator, grab a small cantalope sized chunk of dough. Return the rest of it to the refrigerator to use another time. Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating hte ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest, covered with a towel to take the chill off while you prepare rest of ingredients.

While the dough is unchilling, mix the topping and the filling.

FOR THE TOPPING: Cream together the butter, salt and sugar. Spread this topping evenly on the bottom of the cake pan. Scatter with pecan halves (Dita-I used chooped walnut).



OR THE FILLING: Cream together all ingredients except the pecans. Set aside.

Dust your counter with flour and roll out the dough with a rolling pin to 1/8″ thick rectangle. Try to get it 13″ x 17". Spread the sweet butter filling evenly on the surface. Scatter chopped pecans all over.

Roll it up, starting with the long side.

Flour your serrated knife and cut roll into 9 even pieces (square pan) or 8 pieces (round pan).

Set it in the pan on top of the caramel, cover with towel and rest for 1 hour.



Preheat your oven to 350F. The book says to bake for 40 minutes, or until golden brown and well set in the center. But take a peek at the rolls around the 35 minute mark.

While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you wait until it cools, the caramel will harden and it will be difficult to turn out.

Yum Yum!! Soft, pillowy dough. Sweet cinnamon and nutmeg butter dribbling down your chin. Sticky, gooey caramel. Crunchy walnuts.




To all my moslem friends, wishing you a blessed Ramadan.

Breads and Rolls :
1. Butterhorn Garlic Knots
2. Yoghurt Rolls
3. Chocolate Yeast Loaf