CLICK July 2009 : BI-COLOUR : Turkish Delight

Bee and Jai, this is my entry for Click : Bi-Colour


Camera : Canon EOS 500D
Lens : 50 mm f/1.4
Natural lighting

If you are interested, please join the fun here.

Here's another shot

Strawberry Yoghurt Ice Cream

Summer treat!!!! Fiiuuhhh....It's really hot in here (45˚C), we need something fresh. Simple yet refreshing. You don't need to think to make this dessert :)....easy peasy! And the most important thing, my kids like it.



Strawberry Yoghurt Ice Cream
(No Ice Cream Maker needed)

Ingredients :
Fresh Strawberries
1 cup yoghurt
1 cup whipping cream
sugar

Directions :
Put all the ingredients on Food Processor and process until smooth. Cool in the refrigeratorfor 2 hours. Taarraaaaa and enjoy your treat.

KBB # 12 : Cheese Soufflés

I never made souffle before, because some people said, it's a bit tricky to make one. So this is my first attempt. If it wasn't KBB's challenge, I don't think I want to try making it :)).

Then I made it. And you know what? Believe it or not, it wasn't as difficult as I thought! The taste was great. I added chopped spinach in it.

The thoughest part actually came up on the photo session. I have to work fast. Maaannn....souffle is easy to collapse. On the oven it rises beautifully...and DANG...5 minutes outside the oven, it collapsed!! And it become ugly. See my souffle? Not that appetizing, eh?



Cheese Souffles
Source : The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.

Ingredients/Bahan-bahan:
* 100g unsalted butter / mentega tawar
* ½ cup plain (all-purpose) flour / tepung terigu
* 300ml milk / susu
* 1 cup grated cheddar / cheddar parut
* 2 Tbs / sdM freshly grated parmesan / parmesan parut
* ½ tsp Dijon mustard / mustard Dijon
* pinch / sejumput cayenne pepper
* 4 eggs / telur, separated / pisahkan


Directions/Cara Pembuatan:
Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes.
Panaskan oven suhu 190C (375F, Gas Mark 5). Minyaki/olesi mentega dan taburkan tepung loyang souffle dengan kapasitas ½ cup sebanyak 6 buah.

Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.
Lelehkan mentega di panci kecil dengan api kecil. Tambahkan tepung lalu masak sambil diaduk-aduk selama 1 menit. Tambahkan susu sedikit demi sedikit dan whisk terus menerus dengan api sedang hingga adonan lembut, mengental dan mendidih. Biarkan dingin sejenak selama 5 menit.

Transfer the mixture to a bowl and stir in the cheddar, parmesan, mustard and cayenne pepper. Mix well.
Pindahkan adonan ke dalam mangkuk dan masukkan keju cheddar, parmesan, mustard dan cayenne pepper. Aduk rata.

Lightly beat the egg yolks and add these to the cheese mixture. Mix well.
Kocok ringan kuning telur dan masukkan ke dalam adonan keju. Aduk rata.

With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.
Kocok putih telur menggunakan electric mixer hingga mencapai firm peak. Masukkan seperempat adonan putih telur ke dalam adonan keju untuk sedikit 'melemaskan' adonan, lalu masukkan sisanya perlahan.

Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don't be tempted to open the oven until the souffles have risen. Serve immediately.
Sendokkan adonan ke dalam loyang yang sudah disiapkan lalu panggang selama 20-25 menit, atau hingga mengembang naik dan kecoklatan. Jangan tergoda untuk membuka oven sebelum souffles betul-betul sudah mengembang/naik. Hidangkan segera.

Black Cherry Sour Cream Muffins

It's cherry season! And I got a bunch of cherries in my hand. Kids and me are cherry-addict so I always stocked them in my fridge. We like to eat them as it is or in baking goods.

Mindy post this recipe on her blog and I'd love to try. And this recipe turned out great. Love it! The texture of the muffin is so light and soft with a touch of sourness from the cherries.



Black Cherry Sour Cream Muffins
Source : Baking Bites via Mindy's Deli

Ingredients :
1 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 large egg
1 tbsp butter, melted
1/2 cup sour cream (light or regular)
1/4 cup cherry juice (or milk, if juice is unavailable)
3/4 cup pitted black cherries (defrosted, if frozen), chopped
coarse sugar, for topping

Directions :
Preheat oven to 375F and line a 12-cup muffin tin with paper liners.
In a small bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, beat together sugar, egg and melted butter. Add in 1/2 of the flour and the sour cream and stir to combine. Stir in cherry juice (or milk) and remaining flour, just until no streaks of flour remain. Stir in cherries and divide into prepared muffin cups. Sprinkle each generously with sugar.
Bake for 16-19 minutes, or until a toothpick inserted into the center comes out clean.

Makes 1 dozen.

Black Forest Cake and Cupcakes

Now it's time to treat myself. I've been wanting to make my own Black Forest Cake since a long time ago. This classic cake always attracted my attention. Actually I'm a bit picky with BF recipe. I want my cake turn to be moist. When I saw the recipe at Eliza's, I fell in love at the first sight. I knew this is what I really wanted. And that was my first self made proper birthday cake for myself. Happy birthday to me! :)



If you ask me which Black Forest recipe that I recommend...definitely this is the ONE!

I also made a cupcake version for this cake. For the filling, I use cherry puree which cooked with sugar.



BLACK FOREST CAKE
Makes 9-inch three-layered cake
source : via Eliza

Cherries and syrup:
2 cups jarred sour cherries in light syrup, drained with 1 cup syrup reserved
1/2 cup (3 1/2 ounces) sugar
1/2 cup kirsch or other cherry flavored liqueur

Whipped cream frosting:
1/4 cup (1 3/4 ounces) sugar
1 tbsp cornstarch
3 cups heavy cream, chilled
1 1/2 tsp vanilla extract

1 recipe Devil’s Food Layer Cake, baked and cooled, but unfrosted, recipe below
Chocolate shaving (see note), for serving

FOR THE CHERRIES AND SYRUP: Reserve 8 of the prettiest cherries for garnish in a small bowl. Slice the remaining cherries in half and place in a medium bowl. Simmer the reserved cherry syrup and sugar together in a medium saucepan over medium heat until mixture is thickened and measure about 1/2 cup, 8 to 10 minutes. Off the heat, stir in the kirsch.

Toss 1 tbsp of the syrup with the cherries reserved for garnish. Toss 3 tbsp more syrup with the halved cherries. Poke the top of the cake layers thoroughly with a wooden skewer and brush with the remaining syrup.

FOR THE WHIPPED CREAM: Whisk the sugar and the cornstarch together in a small saucepan and slowly whisk in 1/2 cup of the cream. Bring the mixture to a simmer over medium heat, whisking constantly, until the mixture thickened,2-3 minutes. Let the mixture cool to room temperature, about 30 minutes.

In a large bowl, whip the remaining 2 1/2 cups cream and the vanilla together with an electric mixer on low speed until frothy, about 30 seconds. Increase the mixer speed to medium and continue to whip the mixture until it begins to thickened, about 30 seconds. Slowly add the cooled cornstarch mixture and continue to whip until the mixture forms soft peak, 1-3 minutes.

Line the edges of a cake platter with strip of parchment paper to keep the platter clean while you assemble the cake. Place one of the cake layers on the platter. Spread 1/2 cup of the whipped cream over the top, right to the edge of the cake, then cover with half of the sliced cherries. Repeat with another cake layer, 1/2 cup more whipped cream, and the remaining sliced cherries. Place the remaining cake layer on top and press lightly to adhere. Frost the cake with the remaining whipped cream.

Refrigerate the cake until it absorbs the soaking syrup, at least 2 hours or up to 24 hours. Before serving, let the cake sit at room temperature, 30-60 minutes, then gently press the chocolate shavings into the sides of the cake. Evenly space 8 small pile of chocolate shavings around the top of the cake and top each with a cherry. Remove the parchment strip from the platter before serving.

NOTE: Be sure to buy jarred or canned cherries packed in syrup, not water. You will need about 7 ounces of chocolate for the shavings to decorate the sides and top of the cake. Letting the cake to sit at least 2 hours before serving allows the soaking syrup to sink in and the flavors to meld; however in a pinch, you could serve it right away.

DEVIL’S FOOD LAYER CAKE

1/2 cup Dutch-processed cocoa powder, plus extra for dusting
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/4 cups boiling water
4 ounces unsweetened chocolate, chopped
1 tsp instant espresso or instant coffee
10 tbsp (11/4 sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
3 large eggs, room temperature
1/2 cup sour cream, room temperature
1 tsp vanilla extract

Adjust the oven racks to the upper-middle and lower-middle position and heat the oven to 350 degrees Fahrenheit. Grease 3 9-inch round cake pan, then dust with cocoa powder and line the bottoms with parchment paper. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the boiling water, chocolate, 1/2 cup of the cocoa powder, and instant espresso together until smooth.

In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the sour cream and vanilla until incorporated.

Reduced the speed to low and beat in 1/3 of the flour mixture, followed by 1/2 of the chocolate mixture. Repeat with half of the remaining flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

Give the batter the final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, 15-20 minutes, rotating and switching the pans halfway thorough baking
Let the cakes cool in the pans for 10 minutes. Runs a small knife around the edge of the cakes, then flip them out onto the wire racks. Peel off parchment paper, flip the cakes side up, let cool completely before frosting, about 2 hours.

Source: adapted from America’s Test Kitchen Family Baking Book



On the next day we had a fabulous family dinner at Le Notre.....the food is so yummy!!!

Yorkshire Pudding

If you just have a little time in the morning to prepare breakfast, try this recipe. This pudding supposed to eat with grilled chicken/meat, but it's great for breakfast with scramble egg and sausage :).



Yokshire Pudding
Original recipe by Mrs Gladman through her daughter in-law Lina Gladman (via Sefa Firdaus)

Ingredients:
1 cup fresh milk
1 cup all-purpose-flour, sieve
2 eggs
1/2 tsp salt
(Dita - I added chopped spring onion)
Vegetable oil

Directions :
1. Preheat oven to 200°C.
2. Combine eggs and milk in a mixing bowl. Mix until incorporated using whisker.
3. Gradually add flour and salt. Continue whisking to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
4. Prepare 6-hole muffin tin. Pour half tablespoon of vegetable oil in each hole. Place the muffin tin into oven and let the oil become really hot (produce smoke). Take it out.
5. Pour batter into each hole. Fill a half to each and return quickly to the oven. Leave to cook until golden brown for around 25-30 minutes. Remove immediately from the oven and serve.

Note:
- You can blend all the ingredients in a blender or food processor.
- Store Yokshire pudding in an airtight container. Warm it on the microwave and can be served with jam, golden syrup, honey or sugar.
- It's known as Popover in USA.

Peanut Butter Choco Chips Cookies

Time to treat my girls!!!!! Arwen! Leia! Here are your cookies. Thanks Bunda Nadine for the recipe!



Peanut Butter Choco Chunk Cookies
source: Everyday food magazine - March'09

Ingredients :
1.5 cup all purpose flour
1 tsp baking soda (dita - use only 1/2 tsp baking soda)
1 cup peanut butter
1/2 stick (4 tbsp) butter,room temp
1/4 cup packed brown sugar
1/4 cup sugar
2 eggs
1 tsp vanilla extract (dita - use only 1/2 tsp vanilla)
8 ounces semi sweet chocolate,cut into chunk (dita - use chocolate chips and butterscotch chips)



Directions :
1. Preheat oven to 350. In bowl whisk fluor and baking soda,set aside. In mixer bowl,beat peanut butter,butter and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low,gradually add fluor mixture,beating just until combined. Stir in choco chunk.
2. Drop dough by heaping tablespoons,1 inch apart,onto two large baking sheets. Bake until golden,13 to 15 mins,rotating sheets halfway through. Transfer to wire racks to cool.

Classic Sour Cherry Pie with Lattice Crust

I love this recipe! No egg needed, so the texture will be more like puff pastry. Light and flaky crust with incredible sour cherry filling....YYUUUMMM!!!



Classic Sour Cherry Pie with Lattice Crust
adapted from : Bon Appétit Magazine June 2008

Ingredients :
CRUST

* 2 1/2 cups unbleached all purpose flour
* 1 tablespoon sugar
* 3/4 teaspoon salt
* 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
* 5 tablespoons (or more) ice water

FILLING

* 1 cup plus 1 tablespoon sugar
* 3 tablespoons cornstarch
* 1/4 teaspoon salt
* 5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
* 1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
* 1/2 teaspoon vanilla extract
* 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
* 1 tablespoon (about) milk
* Vanilla ice cream


(Tips : Since I don't have cherry pitter, I used a Chopstick to push the pit through the fruit)



Directions :
CRUST

Whisk flour, sugar, and salt in large bowl to blend. Add butter and rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly with fork until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. DO AHEAD Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.

FILLING :

1.Position rack in lower third of oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside.

2. Roll out 1 dough disk on floured surface to 12-inch round. Transfer to 9-inch glass pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Brush lattice crust (not edges) with milk. Sprinkle lattice with remaining 1 tablespoon sugar.



3. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, covering edges with foil collar if browning too quickly, about 1 hour longer. Transfer pie to rack and cool completely. Cut into wedges and serve with vanilla ice cream.



Another Pie recipes ;
1. Banofee Pies
2. Apple Tart

CLICK : June 2009 - Stacks

This month's theme in Click is Stacks. Couple days ago I took a shot of these cookies and I thought that would be good to be submitted to CLICK.

Jai and Bee...here's my entry for Stacks.


Camera : Canon EOS 350 D
Lens : 17-40 mm f/4L

Here are some other shots

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