Sagu Gula Melaka

This delicacy dessert i made for dinner last weekend... and another dessert , kuih akok kelantan bake using oven. for akok i will upload later coz buat masa ni i'm so bz... kluar pagi balik malam... and dah tired.... this dessert pun i curi masa pagi.... try my best to update resepi....

Anyway... this dessert can eat chill or warm.... but for me, i prefer chill.. especially pada ptg yang panas....


Ingredients :
2 cups of biji sagu (saiz kecil) (i guna 1 pack by at C4)
5 cups of water
1 cups of pandan extract (from grounded pandan leaves)

* or u can use 6 cups of water, add a few drops of green food coloring and few drops of pandan essence.


for gravy :
3 cups of coconut milk (santan pekat)
1 tsp salt
1 tsp of halba
1 tbsp of cornstarch (mix with 1 1/2 cups of water)


for gula melaka syrup :
4 rings of palm sugar (gula melaka, i use kampung gula melaka with thin ring , kelantan call nise)
3 pandan leaves
1 cup of water


Method :

for sagu :
Boil water over medium heat. Add in biji sagu, stirr until all water absorb by biji sagu. Keep stirring until u see the white part of biji sagu turn to half size by the original size. Then turn of the heat. pour sagu into individual dessert cup or in square baking pan or tupperware. let it cool.

* the white part at the centre of biji sagu will fully come to transparent by the time its cool... maybe u can see a very little white part, thats should be ok.

for santan gravy :
mix all ingredients in a small pot and bring to simmer over medium heat. keep stirring to have a smooth gravy without lumps. remove from heat when its slightly thick. set a side.

for gula melaka syrup :
Bring to boil palm sugar, water and pandan leaves until all the palm sugar dissolve. If u want this syrup slightly thick, just keep simmer for another few minutes and turn off the heat. let it cool.


To serve :
Put a small cut of sagu in a dessert bowl. pour santan gravy and add 1 tbsp of gula melaka syrup. add more syrup if u like sweet. Finish with few cube of ice, and serve

Creamy Brocolli and squid

Tonight, i have to take care of my 5 years old nephew. Jadi baby sitter sekejap. He ask me for something to eat, but i just have chocolate in fridge. Hmmm..... i just cook something simple for him... and i pun makan jugak sikit, creamy brocolli n squid. he ate with rice, but i like to have it with pasta ( i had spiral). the pasta can be spiral, penne, elbow, ribbon, etc... but not spagetti. Here the recipe for my quick treats :

Ingredients :
serve 2

5 squids ( but i use badan je) - cut to rings
small bouquet of brocolli - cut to small pieces
2 cloves of garlic - crush
1/2 onion - slice
1/2 tbsp chicken stock powder
1/2 cup of cream (cooking cream or whipping cream)
freshly ground black pepper to taste
2 tbsp olive oil (or vegetable oil)

1 cup of spiral (or any short pasta) - boil until soft
or
1 cup of rice - cooked


Method :

Heat oil in a sauce pan, add garlic, fry until fragrant. Add in onion, fry until soft. Add chicken stock and cream. stir n mix.

Add brocolli, cook until a a bit soft. Add squid, stirr for few second , season with black pepper.

To serve : Mix with pasta in sauce pan, saute for 1 minute n serve. Or just serve with white rice.

Poached Pear With Gooseberry Coulis

Actually the poached pear is same with the previous recipe. this one serve with different sauce. when back home after meeting.. still have 1 more ready poached that i made b4... so i was thinking to have this again.... i saw some gooseberry from leftover Felix cookout in fridge... so... mula lah minda ni 'berkreatif' ngan idea2 yang kadang2 tu kurang masuk akal skit... but this one very easy to make.... i made sauce using gooseberry.... coulis.... also can made using strawberry, blueberry, redcurrant, mango or any fruit that iu like or u have on hand... and its goes well with pancake, or for dessert garnishing .... atau pun with ice cream... just pour coulis on top of a scoop of ice cream... already turn ur plain vanilla ice cream to a delicious dessert....

Gooseberry coulis :

10 ripe gooseberry
5 tbsp sugar
5 tbsp water ( if lebih pun tak apa coz we will reduce it by heating)
1 tsp cornstarch ( mix with a little water)

Method :

Bring water, sugar n gooseberry to simmer over medium heat... stir until all sugar dissolve.

Pour into a blender and blend.... no need to smooth...

pour back into the saucepan... bring to simmer. Add in cornstarch mixture... stir until thicken...

And serve...with poached pear... or pancake

Poached Pear in Spice Gula Melaka Syrup

I had this poached pear yesterday. After a really tiring day... Had meeting at Janda Baik early morning... n spend time time until lunch hour... tak sempat nak makan pun. And after rushing back to KL, got another meeting here at 4pm. I reach home about 2.30pm... n damm hungry... Selongkar peti sejuk.. tak de apa yang ready cook, just ada pear n epal.. hmm... thinking of what i'm going to do with this epal n pear... and decided to make poached pear... coz tak lama.. its just about 20 minutes... and sementara tunggu pear masak... i sempat la nak segarkan badan b4 go for the next meeting. So i poached the pear using whatever i have in hand... gula melaka n spice...



Ingredients :

2 pear (rip but firm) - peel, scored n half
3 cups of water
2 ring of palm sugar ( gula melaka yang nipis )
1 cinnamon stick
2 star anise
3 cloves

Method :

bring to boil water, palm sugar, cinnamon stick, star anise and clove. turn the heat down when all the palm sugar dissolve.

Add in pear and simmer for 15 - 20 minutes over medium-low heat. covered. make gula melaka syrup covered all pear.

Remove from heat n refrigerated. Keep heating the syrup until slightly thicken. remove from heat.

To serve : put half pear on plate... n pour the syrup on top. Best serve chill.

Cinnamon Poached Pear Cake

Poached pear again... Yesterday is all about poached pear... malas nak masak... and i found its fun cook this dessert... even i ate this for dinner... hehhehe... Asalnya i just poached pear in sugar n cinnamon je.... then suddenly i teringat i pernah tgk poached pear cake... but tak ingat kat mana or in web... but i never it this b4.

So sementara tunggu pear masak... i brows cari2 resepi for this... i found few... but semua pakai almond flour.... i don't have almond flour on hand. Look at the Ingredients... and method... its like a simple vanilla cake batter... but using almond flour... And i try to make it simple... not using the recipe i read at internet... but i some ingredients measurement as a guidline.... combine the method of making a cake n souffle...

Well.. finally its turn out so good... unexpected with soft, creamy cake... very light and airy... n its just nice with the poached pear..... Here the recipe.... hehehehe.... cuba sekali pasti nak 2 kali...

Ingredients :
make about 4 serving

For Poached Pears

• 4 pears - peel n scored (i tak scored pun... kekekeke)
  
• 1 cup of sugar
• 2 cinnamon stick
• 4 cloves
• 3 star anise
• 4 cups of water

For cake filling

• 3/4 cup superfine sugar
• 4 tbsp butter - room temperature
• 2 tsp vanilla extract
• 3/4 cup cooking cream or whipping cream
• 2 eggs - separated egg yolks and egg whites
• 1 1/4 cup flour - sifted
• 2 tsp baking powder

Method :

Poached Pear :

Place the pears, sugar, spices and water in a pot. cover and simmer over low heat for 20 minutes, or until pear just tender. Remove from the liquid n let it cool.

Cakes :

Preheat oven at 170 C. Mix sugar, butter, vanilla, cream, egg yolks and flour in a large bowl. Beat this mixture until smooth.

In another bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter and fold until combine. Do not over mix.

Spoon the batter into ramekins until 1/2 full. top with a poached pear and press down until the pear touches the bottom.

Bake for 30 minutes or until the cake batter firm up and turn to golden brown color. Remove from oven and let rest for few minutes b4 serving.

To serve : Dust cinnamon powder on top and serve hot.

Chocolate Eclairs

Just back from redang island... a wonderful holiday with all my good friends. n we still can have this chocolate eclairs there... One of my friends really want this... so i made the pastry shoes in advance... bake n keep in sealing bag. Also make the chocolate melt in advance... coz i know its hard to double boil chocolate there using mini portable camping stove. I made the custard there... bring all the ingredients for custard from here coz as i know no kedai runcit kat sana.

After tired of swimming and snorkeling... we had this as our dessert after dinner meal provided by chalet managment.


its fun having cold chocolate ecliars there. Here is the real recipe.... bukan for travelers resepi... hehehhe


Ingredients :

For puff pastry :

• 1 cup of flour
• 1 cup of water
• 1/2 cup of butter - dice
• 4 eggs
• 1 tbsp sugar
• pinch of salt

For custard filling :

• 1 1/2 cups of milk (fresh milk)
• 2 tbsp unsalted butter
  
• 2 tbsp full cornstarch
  
• 5 tbsp sugar - if don't like sweet, reduce to 4 tbsp
• 1 egg
  
• 2 egg yolk
• pinch of salt
• 2 tsp vanilla extract

For melt chocolate :

• 1 cup semi sweet chocolate
• 1/4 cup butter

or

• 1 cup of semisweet chocolate
• 1/2 cup of heavy cream
• 1 tbsp light corn syrup (optional)
  

Method :

Preheat oven at 180 C


Bring to boil water, salt, sugar and butter over medium heat.


Add in flour. Stir to combine. keep stirring until the dough will start come together. turn the heat down to low.


As you continue stirring, you should be able to easily form a ball out of the dough. Continue stirring for few more minutes.


Put the dough into a bowl and beat with mixer on low speed. let the dough cools down. when u don't see any steam and the bottom of the bowl just feels slightly warm, then proceed to the next step.


Add in eggs one at a time. mixwell before add another egg. increase the mixer speed as the dough will get thicker and harder to mix. scrape the sides of the bowl n mix well again.


the dough will be like this.


put the dough into a disposable piping bag. (any plastic bag also can as long as can stand with pressure). cut off the tip - about 1 cm.

place a parchment paper on a baking sheet. squirt small amount about 3 inchs long (logs) and the width about the finger size. space them apart. wet your finger and smooth out the logs as best as u can.

bake in preheat oven for 18 - 25 minutes or until the eclairs shells turn to golden brown.

place the baked eclairs shell on wire rack n let it cool.


For Custard Filling:

Beat egg and egg yolks and cornstarch until smooth. put aside.

Pour milk in a pot and heat over medium heat. Add in sugar and salt. stir until all sugar dissolve.Low the heat. once the milk come up to slow simmer, slowly pour 1/4 of milk into the egg/constarch mix while vigorously whisking to avoid scrambling the eggs.

Pour back the mixture from the bowl into pot, over medium-low heat. Keep whisking for 5-8 minutes non-stop.

its will thicken up and boil. when it looks as though it is pulling away from the pot, turn off the heat.

Add in butter and vanilla extract. mix well (sieve before adding butter and vanilla if u wish to get smoother texture of custard)

refrigerated for 2 hours .


For Melt Chocolate:

Double boil the chocolate until melt. add the rest ingredients and mix until all combine.


To Assemble :


Pipe in custard into pastry shell. and dip half into chocolate melt.





And now you can enjoy it or chill for a while before eating.....

Chocolate Bread & Butter Pudding with Twin Sauce

What make me create 2 sauce... ying/yang inspired me to make this twin sauce... and its turn out so good with two different taste... and also presentable when u serve with two different color of sauce. You can add slice of strawberries or mix fruit compote on top as a deciration.

Ingredients :

For bread pudding

10 slice gardenia chocolate raisin bread (cut to 2)

2 tbsp butter (at room temperature)

350 ml chocolate milk

50 ml heavy cream (or can use 300ml chocolate milk + 100ml whipping cream)

2 large egg

pinch of salt

1/2 cup prune (i guna sunsweet) - chopped coarsely

1/2 cup chocolate chips

for the vanilla sauce

1 egg (beaten)

3 tbsp brown sugar

1/4 white sugar (can add more if u like)

2 tbsp butter

1 tbsp all purpose flour

2 tsp vanilla essence

dash of nutmeg

1 1/4 cup whipping cream (can use half n half = susu n cream sama banyak)

* combine everything in a saucepan( except butter).... bring to simmer over low heat , stirr until slightly thicken... remove from heat, add butter n mix well.

for chocolate sauce

1 cup chocolate milk

3 tbsp chocolate powder (can use cocoa powder)

2 tbsp white sugar

1/2 tbsp all purpose flour

2 tbsp butter

* combine all ingredients (except butter) in a saucepan n bring to simmer over low heat. strirr until slightly thicken. remove from heat and add butter, mix well

method :

1. preheat oven at 180 C

2. grease butter on baking pan (or baking dish) and on the both side of bread.

3. heat milk and cream until simmer. turn the heat off.

4. beat the eggs with pinch of salt. pour the milk into the eggs... keep whisking. mixwell.

5. arrange bread on baking dish, overlapping. sprinkle the prune n chocolate chips n make another layer on top.

6. Pour the egg-milk mix all over the bread until almost covering all the surface. add prune on top anf sprinkle with sugar.

7. bake for 35-40 minutes. remove from oven and allow to cool ( let the steam out from the pudding)

8. cut n serve with vanilla n chocolate sauce.

* i pakai santan instead of cream coz the day i buat ni... cream out of stock... n it taste good

The Healthy Carrot Cake

Ingredients

• 240 grams carrots (grated)
• 120 grams pineapples (tinned, drained and chopped)
• 60 grams raisins (lightly chopped)
• 60 grams walnuts (toasted, cooled and chopped coarsely)
• 240 grams self-raising flour
• 1/4 teaspoons cinnamon powder
• 1/4 teaspoons nutmeg powder
• 1/2 teaspoons baking soda
• 1/2 teaspoons baking powder
• 1/2 teaspoons vanilla essence (add to eggs)
• 3 eggs
• 210 grams castor sugar
• 180 ml cooking oil

Method

Sift the flour with soda and baking powder. Add castor sugar.

Whisk eggs until frothy in a separate bowl. Add in vanilla essence.

Pour egg mixture into the flour and stir well. Then add grated carrots followed by cooking oil. Add in the chopped pineapples and stir well.

Then add in the raisins and walnuts.

Pour mixture into a greased and floured tray and bake in a preheated oven at 170°C for 45 minutes.

Remove from oven and allow to stand to cool

moist chocolate cake (2nd version of topping)

the basic cake ingredients n topping (chocolate ganache) still the same with the older post....

just change of the topping deco...

replace the strawberry n choc shaving with grated white chocolate (n make it like a ball) - make about 8 ball n 8 whole roasted almond yang dah disapu dengan sedikit olive oil to get the shiny look....

The moist chocolate cake (stim)

This cake yang buat my friend dreaming of day n night... kalau buat cake ni.. kena buat extra... kalau tak tapau tak sah...

Bahan2 :

100g sebuk koko *

250g gula pasir *

1 tin susu cair *

200g minyak masak *

250g susu pekat manis *

4 biji telur

150g tepung gandum }

1 tspn soda bikarbonat } gaul rata n tapis

1 tspn baking powder }

cara2 :

- campurkan kesemua bahan * dan panaskan di atas api perlahan... kacau hingga licin (semua gula n serbuk koko larut). tak perlu mendidih.

- pukul telur hingga kembang, masukkan bahan *, kacau rata. masukkan tepung gandum . kacau rata.

- stim dalam loyang bulat diameter 10 X 3 inch dengan api sederhana selama 90 minit.

* tutup loyang dengan aluminium foil supaya air tak menitik ke dalam adunan kek.

Cochocalte ganache :

bahan2 :

1 cup of chocolate cooking

1/3 cup of butter

1/4 part of cream (whip cream)

double boil all the ingredients.... n coat on top of the cold (to room temperature) chocolate cake... decorate with the srawberry or white chocolate grated n almond.

Marshmallow cheese cake (no bake)

Ingredients :

for the crust :9 inch round pan

6 tbspn melted butter

1 1/2 cups digestive cracker (make to crumbs)

3 tbspn sugar

creamcheese :

200g marshmallow

1/2 + 1/4 cups of milk (fresh milk)

250g creamcheese (1 packet) -at room tamperature (taw at least 3 hours)

200 ml whipping cream (1 small box)

strawberry sauce :

12 frozen or fresh strawberry

1 1/2 tbspn sugar

method :

1. to make the crust, combine all the crust ingredients in a bowl, mix well. press onto a bottom of the 9" round pan. chilled.

2. melt marshmallow in milk(1/2 cup) in a saucepan over low heat. add another 1/4 cup of milk when the marshmallow melt. remove from heat when all the marshmallow completely melt and smooth.

3. in a large bowl, beat the creamcheese until smooth. gradually add the melted marshmallow mixture. beat until the mixture smooth. set aside to be slightly cool (15-25 minute)

4. in the other bowl, whisk whipping cream until still. gently fold the cream into the cheese-marshmallow mivture. mixwell (do not over mix). (if like can mix oreo, rapsberry, strawberry, blueberry into this mixture. i use oreo to get the color contrast). spread the mixture onto the crust.

5. refrigerated overnight (the best) or at least 6 hours.

6. to make the sauce, mix the strawberry and sugar in a saucepan over low heat... stirr until sugar melt. ( i just use instant strawberry syrup)

Butterfish Ga'away

This is a raw fish salad and the flavor origin for this refreshing starter salad is thailand. Dominant in taste of lime, birds eye chili and nam pla sauce (fish sauce).... tangy and refreshing... boost the appetite to eat more... its almost same with our raw fish salad - umai. The different is we use nam pla sauce instead of salt in this salad.

Chocolate chips cookies

Almost everybody like chocolate chips cookies... crunch in a bite size... and for me... i always buy at famous amos b4... but it a bit too expensive for me. Then i make my own chocolate chips cookies, 1 attempt was not so good. And i do few search to get a good recipe and thanx to joyofbaking.com and also allrecipes.com for my reference.

Resepi ni dah ada sikit tokok tambah dan ada juga yang dikurangkan sukatan bahan2nya mengikut citarasa saya... tetapi jika anda tidak suka sangat manis, boleh kurangkan sukatan gula pasir.

Ingredients :

• 200 - 220g flour (sifted)
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 8 tbsp unsalted butter (room temperature)
• 1/2 cup brown sugar
• 1/2 cup granulated white sugar
• 1 1/2 tsp vanilla extract
• 1 large egg (room temperature)
• 1 1/3 semi sweet chocolate chips ( i use hershey's)

Method :

1. Preheat oven at 340F/180C.
2. In a bowl, combine all dry ingredients together (flour, baking powder, baking soda and salt), and mix well.
3. Beat butter until soften in the other bowl. Add in granulated white sugar and brown sugar, continue beating until butter n sugar well combine and soft.
4. Add eggs, beat. Add vanilla extract, beat to combine.
5. Add dry Ingredients portion by portion (make it in 3 batches), beat until well mix.
6. Add chocolate chips and mix using a spatula.
7. Use a teaspoon, make a mini droplet into baking tray (line in with baking paper / perchment paper). bake for 12 - 15 minutes.
8. let the cookies rest on wire rack until cool.

notes : The dough is soft and sticky on hands (picture below)

The cookies is soft when take out from oven.. but will crispy when it cool... so let it completely cool on wire rack before store.

Eggplant Gratin

* serve as a side dish for steak or any meat base main*

Ingredients

1 large eggplan (brinjal) - thinly slice

1/2 cup full cream milk

2/3 cream (whipping crearm)

1 tsp butter

1 clove of garlic - crushed

grated cheese (parmesan or cheddar)

salt n pepper

pinch of nutmeg

method

1. preheat oven at 180 C.

2. grease baking dish with butter.

3. saute garlic with butter in a saucepan over medium heat until fragrant.

4. mix milk, cream n egg yolk - whisk n mixwell.

5. pour the mixture into the saucepan. stir until slightly thicken. add nutmeg. season with salt n paper. remove from heat n set aside.

6. arrange eggplant into the baking dish - overlapping.pour the cream on top. repeat this step until all the eggplant finish.

7. top with grated cheese. n bake for 30 minutes or until the cheese turn to golden brown n crispy.

Sweet And Creamy Tower

Ingredients :

for crepe :

2 eggs - lightly beaten

3/4 cups milk

1 tbsp butter - melted

1/2 cup flour

1 tbsp white sugar

pinch os salt

200 ml whipping cream - whipped

fresh strawbwrry - slice

vanilla ice cream

starwberry sauce

method

1. combine all crepe ingredients in a bowl. mix well.

2. heat frying pan over medium heat. grease with butter or oil.

3. ladle the mixture onto the pan. cook for about 1 minutes or until turn to a bit golden brown. repeat until finish.

4. cut the crepe to ur desire size n shape ( i use round mould, u can make square or triangle depends on ur own creativity)

5. layer with starwberry n cream n repeat until ur desire height of tower. top with vanilla ice cream n strawberry sauce. serve immedietly.

* u can use banana, kiwi , mango, or any fruit that u think suitable instead of strawberry*

HIDDEN HAVEN (Garlic butter prawn n smoked salmon in tomato)

Ingredients
4 ripe tomato
8 shrimp - medium size
4 slice of smoked salmon

Triple Triffle

i cari jugak masa hari ni to upload this recipe just for my best friend Dr. Ros - coz she going to make this tomorrow....

for 4 pax

ingredients

4 slice of chiffon cake (vanilla) - 1 cm thickness

250ml whipping cream

1 cup fresh blueberry

2 strawberry (for garnishing)

1 cup berry syrup (klu tak de pakai je roselle syrup or rose syrup)

3 & 2 tbsp of blueberry jam (3 for mixing with whipped cream, 2 for coated the fresh blueberry)

4 desert cup

method

1. whisk cream in a bow until soft peak form, n its stick at the bowl when u turn the bowl upside down. refrigerated.

2. cut the chiffon cake follow the shape of ur desert cup base. spary the cake with syrup until damp. place the cake at the bottom of the cup.

3. take the cream out from fridge. devide by 2. mix 1 part of cream with blueberry jam n leave another plain.

4. in saparate bowl.... mix fresh blueberry with jam.

5. top the cake layer with plain cream, and layer with fresh blueberry. layer again with cream-jam mix, layer again with plain cream. finish with fresh blueberry n garnish with slice strawberry. refrigerated at least 2 hours b4 serve.....

* DR. ros... selamat mencuba.... nanti bagi feedback k

Cantonese Roast Duck

Ingredients:

• One 4 1/2 lb (2 kg) oven-ready duckling
• 2 teaspoons salt
• 4 tablespoons maltose or honey
• 1 tablespoon rice vinegar
• 1/2 teaspoon red food coloring (optional0
• about 1/2 pint (280 ml) warm water

For the Stuffing:

• 1 tablespoon oil
• 1 tablespoon finely chopped spring onion
• 1 teaspoon finely chopped fresh ginger root
• 1 tablespoon caster sugar
• 2 tablespoons Chinese rice wine (or dry sherry)
• 1 tablespoon yellow bean sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons five-spice powder

Preparation:

Clean the duck well. Remove the wing tips and the lumps of fat from inside the vent. Blanch in a pot of boiling water for a few minutes, remove and dry well, then rub the duck with salt and tie the neck tightly with string.

Make the stuffing by heating the oil in a saucepan, add all the ingredients, bring to the boil and blend well. Pour the mixture into the cavity of the duck and sew it up securely.

Dissolve the maltose or honey with vinegar and red food coloring (if using) in warm water, brush it all over the duck - give it several coatings, then hang the duck up (head down) with an S-shaped hook to dry in an airy and cool place for at least 4 - 5 hours.

To cook: preheat the oven to 400 degrees F. (200 degrees C./Gas 6). Hang the duck head down on the top rack, and place a tray of boiling water at the bottom of the oven. Reduce the heat to 350 degrees F. (180 degrees C., Gas 4) after 25 minutes or so, and cook for a further 30 minutes, basting with the remaining coating mixture once or twice.

To serve: let the duck cool down a little, then remove the string and pour out the liquid stuffing to be used as gravy. Chop the duck into bite-sized pieces, then serve hot or cold with the gravy poured over it.

SPICY DUCK SAUCE

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground allspice

2 tbsp. dry sherry

2 tbsp. honey

1 tbsp. chili sauce

1 tbsp. soy sauce

1 clove garlic, minced

combine all ingredients n mix well.

Million Layer Crepe Cake

Ingredients :

*for the crepe, plz refer to the previous recipe I already post at Sweat And Creamy Tower*

berry jam (or blueberry jam, balckberry jam...any berry jam better is the jam is no sugar added or reduce)

banana - thinly slice

strawberry - thinly slice

fresh strawberry - for garnish

edible flower for garnish

strawberry syrup

method :

cut the crep to ur desire size n shape (or just made a big layered crepe cake then slice later). brush jam on the crepe, layered. add banana slice - layered. layered with crepe already brush with jam. layered with starwberry. repeat this step until ur desire height of cake. garnish with strawberry n flower. drizzle with strawberry syrup. serve

Chocolate Moist Cup Cake

Bahan-bahan

• 100g Serbuk Koko* ( saya pakai coklat powder...lagi sedap n chocolaty)

• 250g Gula Kastor

• 1 tin Susu Isian Cair* (guna susu kotak coklat pun ok)

• 200g Minyak Masak Sayuran* (guna melted butter lagi best)

• 250g Susu Pekat*

• 4 biji Telur - pukul sehingga berbuih

• 150g Tepung Gandum

• 1 st Bic Soda

• 1st Baking Powder

Cara-cara

1. Campurkan kesemua bhn bertanda* dan masak dgn api perlah sehingga licin. Tak payah sampai menggelegak.

2. Satukan dgn telur yg di pukul tadi dgn mixer. Gaulkan bhn2 kering & campurkan sedikit2 sehingga sebati.

3. Masukkan ke dlm cup yang telah dialas dengan baking paper, tutup setiap cup dengan aluminium foil dan kukus selama 1 jam dgn api sederhana. Pastikan air telah menggelegak sebelum di kukus.

4. Sejukkan dahulu sebelum di hiaskan dengan chocolate topping n chocolate shaving…

• Saya pakai baking dish cup…. Dalam photo…. Boleh pakai microwave safe cup… spt dalam photo… saiz 200ml…. isikan 2/3 penuh..

Untuk chocolate topping..

250 g coklat masakan

3 sudu besar susu cair

4 sudu besar butter

Double boil semua bahan n coat on top of the cake…. Then shave chocolate on top of that….

SELAMAT MENCUBA….

MACAROON

When everybody talking about macaroon, i was wondering how is the macaroon taste. so i buat search a bit... looking around mana2 yang ada jual macaroon to get the real size of macaroon... buy 3 pcs ( but i cannot finish it, too sweet). Finally after few search of resepi n just add idea to reduce the sweetness... i decide to add in almond flour. cari punya cari almond flour, tak dapat2, susah2 sangat i ground almond to get the flour... abis citer... n sift the flour.

but now i saw at HOI (House Of Ingredients) dah ada premix for macaroon... i belum cuba lagi buat macaroon use premix macaroon.

here is my 1st macaroon.

Ingredients :

• 225g icing sugar
• 50g caster sugar
• 110g almond flour (ground almond)
• 4 egg whites (large egg)
• food coloring
  

for filling (white chocolate berry)

• 150g white chocolate
• 2 tbsp berry jam (any berry jam)
• food coloring

*double boil the chocolate until melt. add jam and food coloring. mixwell. set it slightly cool b4 apply to macaroon

Method

• set oven at 150 C
• weight ground almond into a sieve over a bowl.
• add icing sugar. sieve together and discard off the lumps and impurities.
• place egg white into a clean grease free mixer bowl. whisk until the egg whites start to foam, add caster sugar.
• continue whisking until soft peaks form.
• add the food coloring of ur choice at ur desired quantity of coloring.
• ass shifted almond and icing sugar mixture. continue whisking until its all come togather.
• spoon the mixture into a piping bag.
• grip the piping bag firmly in ur hand. cut 1cm opening if u r using a dispossable bag.
• line in a baking tray with parchment paper. stick the paper with the drops.
• pipe 2cm macaroon droplets, evenly space on the tray. leave for 10 minutes, the macaroons needs to form a skin.
• select a garnish of ur choice, garnish the rested macaroon or leave it plain.

• bake for 15-18 minutes in the preheat oven and set it cool on wire rack (don't t take off from parchment paper yet)
• pair the macaroons and apply with filling. sandwich the 2 halves with the filling together.

*tips : use a 1/2 tsp sauce of tartar powder to stabilize the stiffness - option *