Eggless Ontbijtkoek

As I promised you, this is the other recipe of Ontbijtkoek which doesn't use any eggs. No mixer is needed! You'll love the recipe :).



I made this cake as a cupcake so my kids could easily eat it. The texture of the cake was dense (pretty similar with muffin) but moist. It's because the usage of honey.

Eggless Ontbijtkoek
source : Eat Dutch

Preparation time: 15 minutes
Cooking time: 1 hour

Ingredients:
9 oz / 250 g self-raising flour
Pinch of salt
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground ginger
4 oz / 100 g brown sugar
4 oz / 100 g honey
6 fl oz / 175 ml milk



Directions :
Preheat the oven to 320 degrees F / 160 degrees C.

Mix the flour, salt and spices together in a bowl. Add the sugar, milk and honey and beat until smooth. Add a little more milk if the mixture is too thick.

Lightly grease an 8 in x 4 in / 20 cm x 10 cm bread tin and pour the cake mix into it.

Put on the floor of the oven and bake for an hour. The cake is done when a knife inserted into it comes out clean. If it comes out moist, cook for a further 10 minutes.

Remove from the oven and turn out onto a cooling rack.

Serve warm from the oven on its own, or spread with butter. The cake’s delicate sweetness also makes it a great accompaniment to cheese.



If there’s any left over, wrap it in aluminium foil to keep moist.

(Faux) Canelés

When a friend of mine mentioned about this French tiny cake, I got very excited. I really wanted to taste it. Since she didn't have the recipe, so I googling around and found tons of recipes. I decided to use Clotilde's recipe. And quite surprised that the ingredients are so easy to find in your kitchen.

Actually, Canelés is French Rum and Vanilla Cake. Since I don't have the mold, I just used the mini muffin tin *oopsss*....that's why I call it Faux ;)(find here for the real Canelés). Nearly black at first sight, bittersweet at first bite, the crunchy burnt sugar canelé-shell makes an exquisite complement to its smooth, sweet filling, fragrant with vanilla and rum.



Canelés
adapted from : Chocolate and Zucchini

Ingredients :
- 1/2 liter (2 cups) milk
- 30 g (3 tablespoons) salted butter, diced
- 1 vanilla pod, split, or 1 teaspoon vanilla extract or paste
- 100 g (3/4 cup) all-purpose flour
- 180 g (1 cup minus 2 tablespoons) sugar
- 3 eggs
- 80 ml (1/3 cup) good-quality rum

Yields about 20 medium canelés.



Directions :
Combine the milk, butter and vanilla in a medium saucepan, and bring to a simmer. In the meantime, combine the flour and sugar in a medium mixing-bowl. Break the eggs in another, smaller bowl, and beat gently. When the milk mixture starts to simmer, remove from heat, fish out the vanilla pod if using, and set it aside.

Pour the eggs all at once into the flour mixture (don't stir yet), pour in the milk mixture, and whisk until well combined and a little frothy. Scrape the seeds from the vanilla pod with the dull side of a knife blade, and return the seeds and pod to the mixture. Add the rum and whisk well. Let cool to room temperature on the counter, then cover and refrigerate for at least 24 hours and up to 3 days.

The next day (or the day after that, or the day after that), preheat the oven to 250° C (480° F). Butter the canelé molds if they are made of copper (unnecessary if you're using silicon molds). Remove the batter from the fridge: it will have separated a bit, so whisk until well blended again. Pour into the prepared molds, filling them almost to the top. Put into the oven to bake for 20 minutes, then (without opening the oven door) lower the heat to 200° C (400° F) and bake for another 40 to 60 minutes (depending on your oven and how you like your canelés). The canelés are ready when the bottoms are a very dark brown, but not burnt. If you feel they are darkening too fast, cover the molds with a piece of parchment paper.

Unmold onto a cooling rack (wait for about ten minutes first if you're using silicon molds or they will collapse a little) and let cool completely before eating.

[Indonesian Food] Wajik

Gue sebenernya gak nge-fans banget sama wajik, tapi kalo udah lama gak makan ya pengen juga. Kebetulan pas mudik kemaren sempet jajan wajik di ITC Mangga Dua. Enak banget. Pas sampe Kuwait jadi pengen bikin sendiri. Udah gitu abis liat postingan wajiknya mbak Retno, jadi makin puengennn deh.



Resep yang gue pake punya mas Budi Sutomo, cuman gue modif dikit, tambahin jahe bubuk, biar ada wangi jahenya *thanks ya mas Budi*

(if you need recipe in English please let me know)

Wajik Ketan
sumber : Budi Boga

Bahan:
700g beras ketan putih
200 g gula Jawa, sisir (dita-kalo mau lebih pekat, tambahin 150 gr gulanya trus gula pasirnya di skip)
75 g gula pasir
650 ml santan dari 11/2 butir kelapa parut
½ sdt garam
1 lembar daun pandan, potong-potong
(dita - gue tambahin 1 tsp bubuk jahe)

Cara membuat:
• Cuci beras ketan, rendam air selama 2 jam. Tiriskan

• Kukus ketan selama 30 menit atau hingga beras ketan setengah matang. Angkat.

• Rebus gula pasir, gula jawa, santan, garam, dan daun pandan. Masak hingga mendidih.

• Tambahkan ketan ke dalam rebusan santan. Masak sambil di aduk-aduk hingga santan terserap habis. Angkat.

• Kukus kembali ketan selama 20 menit atau hingga ketan benar-benar matang. Angkat.

• Tuang adonan wajik ke dalam loyang yang sudah dioles minyak atau dialas dengan plastic/daun pisang. Tekan dan ratakan. Setelah dingin, potong-potong. Sajikan.



Untuk 20 Potong

Poffertjes

Poffertjes or Dutch Pancakes or Tiny Pancakes are usually served with melted butter and sieved powdered sugar. But strawberry and cream, caramel sauce, chocolate sauce, etc will do. It's all up to your mood :).



Actually, they are not kinda hard to prepare but a special pan is needed. This is a special cast-iron or copper pan also available in aluminium with teflon-coating with several shallow indentations in the bottom. And I want it so bad!!




And guess what??....Yayyy...got this beautiful, cast-iron Poffertjes pan from Titan Baking when I had a trip last month to my homecountry, Indonesia. I fell in love in the first sight and couldn't help myself not to grabbed it! Eventhough it's quite heavy and would make my luggage screaming out loud...LOL! Actually this cast-iron pan is multifunction. I can make mini Mud Cake, Bika Ambon, Kue cubit, etc with that pan.

This recipe is quite easy and simple. No mixer, no instant yeast and no buckwheat flour needed. And better eat warm. Perfect for lazy Sunday brunch!

POFFERTJES
source : Gel's Kitchen



Preparation Time: 10 mins
Standing Time: 60 mins
Cooking Time: 30 mins

Ingredients :
500g self-raising flour
2 large eggs
800ml milk
1 tsp vanilla extract
(dita - I added 1/2 cup sugar)
a pinch of salt
olive oil for brushing the pan

Method :
Sift flour in a large bowl. Combine milk, eggs and vanilla extract in a bowl and mix lightly. Add the wet mixture to the flour and beat well for 3-5 minutes till the batter is light and fluffy. Cover and stand batter for an hour.

Pour batter into a squeeze bottle [like the ones you get in the supermarket for sauce]. Place Poffertjes pan on the cooktop at medium heat. Brush pan with a liberal dose of olive oil. When the oil is hot, squeeze the batter into each hole, filling it just below the rim. When bubbles start appearing in the batter, flip over each pancake gently in their holes with a butter knife. Cook this side for 2-3 minutes and slide the pancakes onto a plate.

(makes 90-95)

Serving suggestions :
# Serve hot with strawberries, fresh cream, nuts and chocolate sauce.
# These pancakes can also be served simply with a drizzling of coarse sugar, topped with freshly squeezed lemon juice.

[Indonesian Food] Kue Lumpur (Mini Mud Cake)

Kue Lumpur adalah jajan pasar favorit gue. Mumpung lagi centil-centilnya pake pan poffertjes anyar (yang ternyata bisa buat bikin macem-macem, di antaranya kue cubit, pancong versi bulet, carabikang dan bika ambon), gue pengen banget nyobain resep kue lumpurnya pak Sahak Pribadi.

Pak Sahak ini udah terkenal resepnya pasti juara, jadi gak perlu diragukan lagi dan gak perlu googling lama-lama nyari resep kue lumpur yang beredar.....langsung pake resep pak Sahak!

Dan bener aja, gue rekomenin deh resep ini! Ehh....jangan tanya gue kenapa namanya KUE LUMPUR SURGA, tanya aja sama pak Sahak ya :)




KUE LUMPUR SURGA

Bahan A :
Telur ayam 6 butir ( 6 kuning + 2 putih )
gula pasir 300 gram
( kocok bahan diatas sampai mengembang )

Bahan B :
Kentang tes 500 gram ( kukus lalu haluskan )
Tepung terigu 200 gram
Santan 200 gram (dita-karena gak jelas ini santan cair ato bubuk, gue pake santan bubuk)
Susu cair 75 gram (dita-susunya gue tambahin jadi 150 ml)

Bahan C :
Butter 150 gram ( cairkan )



Bahan pelengkap :
Kelapa muda 1 buah ( ambil isinya )
Kismis / kurma (dipotong kotak kotak kecil ) 100 gram

Cara membuat :
Masukan bahan B kedalam bahan A lalu aduk rata.
Masukan bahan C kedalam adonan diatas aduk rata.
Panaskan cetakan kue lumpur kemudian tuang adonan kedalam cetakan kue lumpur.
Setengah matang masukan kelapa muda dan kismis/kurma.
Masak sampai matang lalu angkat.
Kue siap disajikan.

KBB # 11 : Ontbijtkoek

Here we go.... Klub Berani Baking's challenge # 11 : Ontbijtkoek!

This is my first experiment with Ontbijtkoek. Apparently, it's easy to make and the ingredients are so easy to find. My family really love it. I made this cake 3 times. The first one, I used brown sugar because I didn't have coconut sugar/palm sugar at the moment I baked it. The texture was so soft but a bit fragile to cut. And I think, I baked it too long (1 hour). The second attempt, I used different recipe (will post it soon) which doesn't use egg. The third times, I used the same recipe as the first time, the KBB recipe but now I have palm sugar :). The cake become more dense and dry, and the baking time took only 30 minutes. I don't know why it has different texture with the first one. Was it because of the sugar I used? And different baking time?

But overall, I'm satisfied with this recipe. And one more thing, I found out that the almond I spread before the cake goes to the oven is better way rather than waiting for 20 minutes in the oven as the recipe suggested.


My first attempt


Ontbijtkoek
source : Kue-Kue Indonesia. Yasa Boga-PT Gramedia Jakarta. 2007

Ingredients :
125g palm sugar

5 egg yolks

3 egg whites

mix together :

125g flour,

1 tsp ground cinnamon,

½ tsp ground nutmeg,

¼ tsp ground clove

50g almond, thinly slices (used slivered will do too)

Directions :

1. Beat the yolks, whites and sugar until fluffy and thick.
2. Fold in the sifted flour and spices, mix well. Pour into a lined and greased then floured loaf tin.



3. Scatter the sliced almonds on top and then bake for 20 minutes at 170˙C, turn the oven to 150˙C for 10-15 more minutes or until the cake is well golden brown and cooked.


The third attempt

CLICK : May 2009 - Cookies

It's been a long time since I submitted my last entry to CLICK competition.

And here's my entry for CLICK May 2009 - Cookies, hosted by Bee and Jai.





Pennylane's Chocolate Cookies
Taken with Canon EOS 350 D
Lens : 50 mm f/1.4 mm

Feel free to join the fun here.

Cherry Cheesecake

Having a long vacation, from Istanbul and then Indonesia, made me baking blue. For almost 1,5 mos, I didn't touch my baking tools ;). Now, I'm kicking and alive...it's time for me to strike back in the kitchen :D. Please take a seat, have a cup of tea and enjoy my cheesecake.



Cherry Cheesecake (Philadelphia New York Cheesecake)
Prep : 15 min.plus refrigeration
Bake : 40 min.



Ingredients :
6 honey maid honey grahams, crushed (Dita - any biscuits will do, you can even use oreo)
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp butter or margarine, melted
5 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened (Dita - I used 300 gr cream cheese)
3 Tbsp flour
1 Tbsp vanilla (Dita - Use only 1 Tsp. If you use 1 Tbsp, believe me it will turn out bitter)
1 cup sour cream (Dita - I used yoghurt)
4 eggs
1 can cherry pie filling

Directions :
1. Heat oven to 325˙F. Line 13x9 inch pan with foil. Mix crumbs, 3 Tbsp sugar and butter; press onto bottom of pan. Bake 10 min.
2. Beat cream cheese, sugar, flour and vanilla until blended. Add sour cream; blend. Add eggs, 1 at a time, mixing on low speed until blended.
3. Bake 40 min or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan.
4. Top with pie filling and serve. Makes 16 servings