Sunday, April 29, 2012

PINK PAYASSAM




Look's like "bubur cha-cha"  ha ! but it's not. It's payasam a popular Indian pudding. Originally it's white or yellow with some saffron but mine was a bit different, I made it pink by adding some pink colouring and pink sago. This pudding is creamy and sweet. With some ghee and cashew nuts made it more fantastic. Perfect sweet ending for lunch or dinner.


Pink Payasam



Ingredients:


Semiya (Vermicelli) : ¾ cup
Full cream Milk: 1 litre
Sugar: ¾ cup
Ghee: 2 tbsp.
Cashew nuts: 8 nos.
Raisins: 1 tbsp.
Cardamom powder: 1 tsp.
Sago ½ cup
Drops of pink colour

Directions:


Heat 1 tbsp. of ghee in a wide mouthed, thick bottomed pan. Break the cashew nuts into small pieces and fry them in the ghee to a golden color, remove. Add the raisins fry them until they are fluffy, remove. Add the remaining ghee and fry the vermicelli to a golden brown. Add ½ litre of milk and boil, stir occasionally so that the milk doesn’t get burnt nor boil over. When the vermicelli has absorbed all the milk, add some more milk and allow the vermicelli to cook well. It will take approximately 20 minutes. When the vermicelli is cooked (it should be mushy in consistency), add the sugar and remaining milk, coloring  and sago. Boil for some more time until the payasam is thickened. Remove from the stove and add the cardamom powder. Garnish with fried cashew nuts and raisins.

Saturday, April 28, 2012

EGGLESS CHOCOLATE CAKE


Look at that !!!!! scrumptious chocolate cake that will make you drooling for more. What I love about this cake is it's eggless yet it's moist and delicious. Recipe adapted from passionateaboutbaking.com. You can make it plain or with filllings. The original recipe that I got was with strawberry fillings. Try this you won't regret.



Eggless Chocolate Cake


Ingredients:
3 cups all-purpose flour
1 3/4 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups hot water
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
1 tablespoon vanilla extract

Directions:

  1. Preheat oven to 180ºC with rack in the center. Line the bottom of 1 9″ spring form tin.{If you can, use two 9×2 inch round cake pans}
  2. Whisk together flour, sugar, cocoa, baking soda, and salt in a large mixing bowl. {Don’t use a mixer.}
  3. Combine water, oil, vinegar, and vanilla in a large measuring cup. Add to the dry ingredients and whisk just until combined, a few lumps are OK. Turn batter into prepared tin {or divide batter between pans if using 2}, then bake until a toothpick inserted in the center comes out clean, 50-60 minutes for 1 or 35-40 minutes for 2.
  4. Cool cake on a rack for 15 minutes, then invert them onto the rack.. Leave cake upside down (this flattens domed cakes) to cool completely.
  5. Slice into 4 layers, and sandwich with filling {recipe follows}. Allow to rest in the fridge for about 30 minutes, and then frost with the chocolate ganache {recipe follows}

Rasanya ramai yang sudah mencuba eggless chocolate cake...saya pada mulanya agak ragu tapi bila tenguk ramai yang membuat dan memuji kek ini saya pun mencuba. Resipi asal saya ambil dari passionateaboutbaking.com dan menarik dengan resipi asal kek disediakan bersama fillingnya....pasti lagi sedap. Saya cuma membuatnya simple tapi menakjubkan kek ini walaupun tanpa telur tetap lembap. Great recipe for chocolate lovers.


Next Post - Pink Payyasam

Friday, April 27, 2012

GULAI SINGKONG TERUNG BELANDA


Singkong  is an Indonesia word for tapioca shoot. In Malaysia we called these pucuk ubi...it's great if you cook it with coconut milk. I added some tiny eggplant. Serve with salted fish and sambal....Mama Mia it's awesome



Gulai Singkong Terung Belanda


Print Save Recipe

Ingredients:


Tapioca shoots (shredded and boiled, approximately a big bowl after boiling)
5 cups coconut milk (slightly concentrated i.e the 1st squeeze)
20 pcs. Thai green chilli/bird chilli (pounded)
4-5 pcs. tumeric (pounded)
2 pcs. lemon grass (bruised)
2 pcs. tumeric leaf (cut thinly)
1 cup tiny eggplant slightly crushed
5 tbsp dried anchovies (soaked in warm water for 5 minutes and pounded lightly)
salt to taste

Directions:



  1. Pour coconut milk into a pot. Add in the chilli,anchovies,tumeric,tumeric leaf and lemon grass.
  2.  Keep ladling and stirring the coconut milk until it boils.
  3. Add in the eggplant and the tapioca shoots. Add in also salt to taste. Boil a further few minutes and remove from stove. Ready to serve.


Thursday, April 26, 2012

BLUEBERRY CHEESE BUN




The bun has blueberry jam on the top and shredded cheese. Perfect tea time menu. Recipe adapted from SAJII APRIL 2012 Magazine. Absolutely soft and fluffy.


Blueberry Cheese Bun


Adapted from - SAJI April 2012

Ingredients:


400 g high protein flour / 400 g protin tinggi tepung
100 g flour / 100 g tepung
20g milk powder / 20 g susu tepung
5g bread improver / 5 g improver
11g instant dried yeast / 11 g yis
60g butter / 60 g mentega
60 g sugar / 60 g gula
2 eggs / 2  telur
250 ml water / 250 ml air
Blueberry /blueberry
Cheddar cheese / cheddar keju
  

Directions:



Into the breadmaker pan, pour in the water and egg. Add sugar, salt and bread softener.
Top it with flour, milk powder, bread improver and instant dried yeast.
Set the bread maker to DOUGH setting and press start. When the dough is just combined, add in margarine. Leave the bread maker to finish the cycle which takes about 1 1/2 hour or so.
Remove the dough from the pan and divide the dough into 20 equal portions. Roughly about 49 to 50g each.
Form each portion into a ball and arrange on a baking tray. Leave to rise for another 30 minutes or so.
Before baking, brush the dough with some fresh milk and use a scissor to cut the top of the dough.
Pipe some blueberry filling on top and sprinkle cheese
Bake in a pre-heated oven at 180c for 20 to 25 minutes or till golden brown.
Once out of the oven, brush with a bit of butter. Place on a wire rack to cool. Keep in an airtight container.

Wednesday, April 25, 2012

POPPYSEED POUND CAKE



Whether you're hosting a brunch, baby shower, or birthday, this too-cute cake is a must-make for your dessert buffet.The poppy seed and frosted cheese made it great for any occasion. The recipe calls for lemon glaze but I changed it to cream cheese frosting. It's tasty and delicious





Poppy Seed Pound Cake



Ingredients:


2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plus 3 tablespoons unsalted butter, melted and cooled to slightly warm
1/4 cup vanilla yogurt
3 tablespoons finely grated lemon zest
1 tablespoon fresh lemon juice,  I used a combination of Meyer and Eureka lemons
3 tablespoons poppy seeds
4 eggs
1&1/4 cups sugar

For the Lemon Glaze
1/2 cup powdered sugar
1-2 tablespoons fresh lemon juice, from 1/2 lemon, I used a Meyer Lemon

Directions:



In a  large bowl  mix together the butter, yogurt, lemon zest, lemon juice and poppy seeds.

In a stand mixer fitted with the whip attachment beat together the eggs and sugar on medium speed for 5 minutes or until thick and light colored.

Gently fold the flour mixture into the egg mixture.  Fold in 1/4 of the butter cream mixture to lighten it then fold in the rest.  Pour the batter into the prepared pan.

Bake for one hour to one hour and ten minutes or until the cake is golden brown, pulls away from the side of the pan and springs back when you press it in the middle.  Cool on a rack for at least 30 minutes.

Make the Lemon Glaze

While the cake is cooling whisk together the confectioners sugar and lemon juice until it is a spreadable glaze.

When the cake has cooled down slide it out of the pan, place it on the rack and spoon the glaze over the top.

This cake can be wrapped and stored for 3 days at room temperature.



Saya suka resipi ini cukup sesuai untuk sebarang functions lebih-lebih lagi buat minum petang . Mudah membuatnya dan sedap rasanya. Resipi asal meletakkan lemon glaze tapi saya gantikan dengan creame cheese frosting dan letakkan sedikit chocolate putih. Anak-anak pasti suka dan pertama  kalai yang mereka lakukkan ialah korek chocolate putih tu.


Next Post Blueberry Bun

Tuesday, April 24, 2012

RED VELVET CAKE



Finally on my birthday I baked this popular cake by the joyofbaking - RED VELVET. Ha...ha....I'm happy with the results even thought the red looked more like chocolate anyway my children loved the cake so much. Now I see why this cake was so popular. Tara........this is my birthday cake...don't ask my age......it's just a figure...but syukur alhamdulillah god gave me the chance to live longer to see my children grow and hopefully to see my grand children. Amin Alhamdulillah.

RED VELVET CAKE - Adapted from -joyofbaking.com

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk


2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

1 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
 
In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.


Akhirnya berjaya juga saya membuat Red Velvet ini. Ramai yang sudah mencuba tapi saya baru terkial-kial membuatnya. Buat sempena ulang tahunsaya baru-baru ini. Yang ke berapa jangan tanya kira aje umur anak sulung saya dapat agaklah sudah terlalu matang apa pun syukur alhamdulillah Allah panjatkan lagi usia untuk saya melihat anak-anak-membesar, untuk beramal dan insyallah untuk melihat cucu saya. Kek Velvet ini memang sedap patutlah ianya menjadi kegemaran ramai....walaupun velvet saya kurang merah tetapi lebih ke cokolate tetapi tetap mendapat sambutan di rumah. Bagi peminat kek tidak lengkap adventure anda jika anda tidak mencuba kek ini.


Next Post Poppy Seed Pound Cake

Monday, April 23, 2012

TALAM SUJI PANDAN




This local kuih is popular especially during function. The original recipe calls for palm sugar on the top layer, however I made just a slight tweak after seeing this in yatiememories blogspot. Well it taste better with the pandan cuatard. For recipe please Click Here

Talam Suji yang biasanya kita gunakan gula merah sebagai kastard atasnya...kali ini saya ubah selera dengan meletakkan kastard pandan, ilham datang dari yatiememories blogspot. untuk resipinya sila Klik sini

Next Post - My Red Velvet Cake

Saturday, April 21, 2012

STRAWBERRY-CHOC MARBLE CAKE




The first time I saw this in Ummi's - Home Sweet Home Blog, I book marked and waiting for the right time to test in my kitchen. It look's so gorgeous. The cake was so soft and fluffy. I love this cake. Thanks to Ummi for the recipe and the step-step by step  method to produce the nice swirl.


STRAWBERRY-CHOC MARBLE CAKE
Source: Ayu Safieza Yat Maria, Ummi @ Home Sweet Home

Ingredients:-
  • 5 eggs
  • 40 ml water
  • 10 gm ovallette
  • 1 tbsp. strawberry paste
  • 1 tbsp. chocolate paste
  • 210 gm Hong Kong flour
  • 55 gm plain flour
  • 200 gm butter (softened)
  • 1 tsp baking powder
  • 250 gm castor sugar (i just used 210 gm)


Method:-
  1. Combine all ingredients (except butter and the 2 pastes) in a mixer and beat till well combined and thick.
  2. Add softened butter and mix till well combined.
  3. Divide into 3 portions ( leave 1 plain).
  4. Add strawberry & chocolate paste into each of the 2 bowls.
  5. 'Marbled' the 3 portions depending on your creativity into a 10x7x3" pan. Bake for 45 mins. at 150C (*i used round loosepan 8 inch. )
Tips from Ummi to make the beautiful swirl
  • Mulakan dengan letakkan 2 sudu besar warna pilihan 1 di tengah-tengah loyang (x perlu ratakan)
  • Kemudian tindihkan dengan 2 sudu besar lagi utk warna pilihan 2 DIATAS warna pilihan 1, diikuti dengan warna seterusnya (warna ke 3). Kemudian mulakan semula dengan warna pilihan 1 tadi dan seterusnya berselang-seli.
  • Apabila setiap adunan tu berbaki 1/3 atau 1/4 dari adunan asal, kurangkan kepada 1 sudu sahaja setiap warna dan buat selang seli hingga habis. Boleh diiring2kan loyang sedikit agar kedudukannya sama tengah semasa memarble.
  • Kemudian silang pangkah adunan kek dengan chopstick (*x buat pun xpa...).
  • Hentakkan sekali loyang, pastu baru bakar 


Kali pertama terpandang kek ini terus jatuh cinta. nampak begitu kemas dan cantik, jadi saya terus masukkan ke dalam list dan menunggu masa yang sesuai aje hendak membuatnya. Ternyata kek ini memang sedap. dan lembut. Sesuai buat minum petang. Terima Kasih Ummi dari Home Sweet Home dan terimasih kerna sudi share tips untuk mencantikkan swirlnya. I LIKE.

Next Post - Talam Suji Pandan

RED VELVET WHOOPIE PIE





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INilah dia kalau tak ada kerja cari kerja..banyak kali terpandang resipi ini tetapi belum pernah cuba. Jadi sempena birthday Papanya baru-baru ini saya buat satu adunan.Ummphhhh not bad sedap especially with the cream cheese frosting dan bestnya cookies ni lembut. Biasanya orang buat yang chocolate tetapi kalai ini saya ubah sedikit selera buat red velvey. Tak kurang popular juga ada yang sukakan pumpkin whoopie. Cubalah sesuai buat minum petang yang best buat bekal anak-anak balik college. Budak2 ini biasanya sambil study suka mengonyel so this is the best buat mengoyel.

Next Post - Kek Marble Chocolate Strawberry
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