FONDANT FOR HANTARAN - 8

So much about the Durian Crepes Wave that hit Malaysia now back to business. This is my 8th Fondant Cake despite just started with Fondant barely 3 month. Am still not happy with the finishing anyhow I do believe that practice will perfect it soon. This one tier is for engagement "hantaran" and I used the imprint mat for the design. You can get the mat from Wilton..cost aroung 90-100 ringgit..a bit expensive but it minimised in term ofcracking your brain for ideas on how to fill up the empty spaces on your cake. Well some prefer plain, some prefer it a bit fancy. It's all your call and this is my first try with the imprint mat

I still used roses since it was specifically requested by customer. Looks like purple is still the favourite colour. I tried to use the paint dust..but I did not turned out that well..anyhow it helps in enhancing the color of the cake. So again "for your eyes only" and HAPPY DEEPAVALI  to all my Hindu's friend.

DURIAN CREPES FEVER ---- WOW IT'S A HIT NOW

OMG it's Durian Crepes Fever now..especially in Klang Valley..hot selling kuih now. I've tasted this in Indonesia and in Philippines but not in Malaysia..may be it just hit Malaysia. Well many had tried so I don't want to miss the boat, even though a bit late as compared to others..I believe it's better late then  never. Honestly this is heavenly good especially for durian lovers. 

There are a few variations you can make, durian, mango, peaches and what ever your preference but from the bottom of my heart I still prefer durian. For the filling too you can make a few variations custard filling or whipped cream I choose the later it's easier just whip the cream. I understand this kuih are selling at RM10 for 4 pieces..wow!!! good business ha for those who are smart enough to grab the opportunity, and for those who are new and wish to learn to make one here's the recipe and enjoy your Deepavali holiday with this Durian Crepes ..

DURIAN CREPES

Ingredients A

80 g flour / 80 g tepung

20 g corn flour / 20 g tepung jagung

20 g glutinous rice flour / 20 g tepung beras

1/2 tsp salts / 1/2 sdt garam

40 g sugar / 40 g gula

30 g melted butter / 30 g mentega cair

300 g freh milk / 300 g susu segar

2 eggs / 2 biji telur

Ingredients B

200 g whipped Freh Cream /200 g whipped fresh Cream

Ingredients C

Adequate Durian mashed / Durian yang dilecek secukupnya

or 

Adequate Mango cut into cube and puree some / Mangga secukupnya dipotong dadu dan dipureekan sedikit.

Mix Ingredients A until well combined. Add coloring of your preference/Campurkan semua bahan A dan masukkan perwarna kegemaran anda dan letak sebelah

Mashed The Durian and whipped the cream and set aside/ Lecekkan durian atau dadukan mangga serta siapkan krim putar

Heat up pan with oil, pour batter into pan swirl like you make kuih dadar and cook until done. Remove from pan  and set aside / Panaskan minyak dan leserkan sedikit dengan butter, letakkan adunan dan goyang seperti membuat kuih dadar. Masak sehingga masak, angkat dan letak sebelah.

Pipe the fresh cream at the center of  the pancake and topped with durian. Fold both sides like folding a parcel / Letakkan krim putar ditengah dan letakkan durian atau mangga diatasnya. Lipat adunan seperti mana kita lipat bungkusan ataupun lipat popiah.

Akhirnya dapat juga buat crepes durian yang sedang panas di pasaran dan di dunia blogger. Rata-rata singgah blog kekawan pasti ada crepes durian ini. Sebenarnya crepes ini sudah lama di Indonesia dan Filipina, saya pernah merasa crepes ini di Bandung Indonesia tapi cuma baru agaknya di Malaysia. Wow bagi yang pandai membuat business inilah kesempatanya ya sefaham saya di Mid Valley KL, 4 keping harganya RM10. Tetapi sebenarnya crepes ini boleh dipelbagaikan...untuk kali ini saya buat dua perisa yang kuning durian dan yang hijau mangga. Memang sedap dan paling bahagia ialah peminat durian satu cara yang nikmat menikmati durian. Crepes ini lebih sedap kalau disejukkan sebelum dihidang..memang sungguh nikmat.

COFFEE WALNUT CUPCAKES

Look at that don't you think it's gorgeous  and not only that it tastes good. I love the combination of coffee and walnut....wola the aroma of coffee and the nuttiness of walnut combine well to qualify this fabulous dessert as a great choice. Walnuts add the required crunch to these cupcakes, while the coffee imparts superb flavour. 

Ingredient A

180 g flour

1 tbsp baking powder

1 tsp coffee powder - I used Nescafe

Ingredients B

4 eggs

165 g melted butter

200 g castor sugar

1 tsp coffee emulco

Ingredients C

200 g toasted walnut.

For the Topping

150 g margerine

150 g shortening

180 g icing sugar

1/2 tsp coffee emulco

Method

 

Preheat the oven to 170°C, 325°F, Gas 3, and line a 12-hole cupcake tin with paper cases.

In a large bowl, mix together Ingredients A and Add ingredients B and mix well. Add C at last

Divide the mixture between the cases then bake for 15-20 minutes until golden and springy to the touch. Leave to cool.

To make the icing, beat margerine and shortening till fluffy add coffee emulco and mix well.place the icing sugar in a bowl. 

Fit the pipping bag with nozzle no 854, spoon in margerine mixture and pipe on top of cupcakes.

Cupcake yang enak berperisa kopi..cukup sedap dan tekture cupcakenya lembut dan gebu..walnut menambahkan keranggupanya menjadikan cupcake ini satu sajian cukup menarik disajikan sebagai Hitea.

Next Post - Nyonya Chicken Curry

MY BEST EVER TALAM PANDAN

I've made so many Talam Pandan but this is the one that I am so happy about. It turn out so beautiful, beautiful cuts, the aroma was great and texture was wonderful. Steamed Talam Pandan is another classic Nyonya dessert. Kuih is a common local Malaysian word for all Nyonya and Malay desserts. This popular kuih not only is one of Malaysian all-time breakfast favorite but also serves as great party snacks. 

Making this kuih Talam could be problematic if you don't have the right portion of the wet and dry ingredients. Our great-great moms were expert in making talam but most the time it was base on "agak-agak", so if dont know how to "agak-agak"(estimate) then our talam could be a disaster. for those of you who have had a bad experience in making "talam" try this recipe from Evon Kow...I guaranteed it wont let you down.

Green pandan layer

150 g rice flour

 50 g green pea flour

230 g sugar

800 l  Pandan juice from 15 pandan leaves

1  tsp alkaline water

Coconut cream layer

200 ml santan

600 ml water

60 g rice flour

60 g  green pea flour

3g salt

Method

Green Pandan (Bottom Layer)

Combine all the dry ingredients in a bowl and stir in the pandan juice.

Strain mixture into a saucepan and cook over low heat until mixture slightly thickens. Remove from the heat.

Pour mixture into an 8in greased mould and steam for about 20-25 minutes till set. 

Coconut Layer (Top Layer)

Combine all the dry ingredients in a bowl. Stir in coconut milk and water.

Cook over low heat until mixture thickens about 8 minutes. Remove from heat and pour coconut layer onto the green pandan layer.

Steam for another 15 minutes.

Remove from steamer and let it cool for at least 4 hours prior to cutting.

Sudah banyak kalai saya membuat kuih talam tapi so this is the best yang pernah saya buat. Tekturnya lembut, harum dan bentuk duduknya pun cantik bila dipotong. Tidak terlalu keras tidak terlalu lembut dan ia antara kenyal dan tidak memang ngam-ngam. Resipi ilham dari Evon Kow ini mudah membuatnya. Adunan bawah iaitu adunan pandanya dimasak hingga pekat seperti membuat cendol lalu dikukus manakala bahagian atasnya di kacau sehingga naik tau lalu dituang ke atas bahagian hijau. penggunaan green peas flour menjadikan bahagian atasnya kilat dan cantik. Pada yang selalu tidak bernasib baik dengan kuih talam cuba resipi ini anda pasti tidak akan kecewa.

Next Post - Coffee Walnut Cupcake

STEAM YAM CAKE / WU TOW KO

Steam Yam Cake or Wu Tow Ko  is a popular snack amongst the Malaysian and Singaporean, and is basically a steamed kuih made from yam pieces, dried prawns and rice flour. It is then topped with deep fried shallots, spring onions, chillis and dried prawns, and usually served with a chilli dipping sauce. I love this kuih so much, I learned this in home science class way back in the 80's..but seldom got the opportunity to try. Reason being this kuih can only be found in any Chinese "kuih shop", you can't find this in any Malay kuih shop. So if you are craving for this kuih then you have to do it yourself. 

I always saw this kuih in Pulau Tikus Penang Market....I am glad recently we have this Yam Kuih presented by Evon Kow..so attended the demonstration and went home and made a batch. But unfortunately the children dont quite like it so I have to finish the whole tray by myself. Anyway it's superb I made a few tweak on the garnish..made some omelette thinly slice, added some grounded peanut and some spring unions..oh my goodness it was my perfect tea after craving it for quite sometimes.

INGREDIENTS

300 g yam, diced
2 tbsp oil

100 g minced chicken

50 g dried shrimps soaked and drain

Ingredients B

Mix together and sieved

230 g rice flour

20 g corn  flour

900 ml water

Seasoning:

1 tbsp Maggi chicken stock granules

Salt to taste

Dash of pepper

1/4 tsp sugar

1/2 tsp sesame oil

For garnishing:

Crispp shallot slices

Chopped Spring Onion

Thinly slice Omelete

Ground eanuts

Fried dried shrimps

Thinly slice red chilies

Chilli sauce (mix till sugar dissolves):

10 red chillies, pounded

2 tbsp sugar

2 tbsp salt

2 tbsp lemon juice

Method

Heat 4 tbsp oil and saute shallots till crisp. Remove and leave the oil in the wok. Add dried prawns and saute till fragrant. Remove and set aside for garnishing.

Add 2 tbsp oil to the remaining oil in the wok, add chicken yam, dried shrimps  and stir fry well. Add in 300 ml water and continue stirring

Mix in all dry ingredients with 600 ml water and seasoning and set aside

Add the batter to the yam and continue stirring until batter thick and pour into 9 " tray.

Steam till kuih is set and cooked through. Leave aside to cool, then garnish and cut. Serve yam cake with chilli sauce.

Bagi orang Melayu namanya Talam Keladi Berlauk, tetapi biasanya susah hendak dapat orang yang menjualnya. Biasa di pasar Cina. Jadi kalau berhajat hendak makan kenalah buat sendiri ya. Sebenarnya tidak susah membuatnya paling penting dalam talam ini jumlah air dan jumlah tepung kena tepat barulah duduknya talam ini cantik. Untuk hiasan atasnya bergantung kepada citarasa masing-masing..kalau hendak letak daging ke udang ke apa-apa pun boleh. Dalam resipi saya letakkan ayam semasak masak tepung dan keladi . Taburan atas saya letakkan udang kering kacang tanah tumbuk, telur dadar cili merah bawng goreng,dan daun bawang. Sedap disediakan sebagai sarapan pagi mahupun sajian petang dan paling enak disediakan sosnya sekali.

Next Post - My Best Tepung Talam