Hiyaaaa…Rabbit is burying herself in the kitchen and doing weekend baking.
Got this nice tea cup silicon mold as early birthday gift from a friend (thank you Ms. IG for supporting my new passion of baking). Upon browsing for recipe I stumble upon a video from Ochikeron which happen to share cupcake/shortcake recipe using the same silicon teacup mold.
Details of recipe and how to, please click the above link to Ochikeron’s video.
I am still struggling with my whipped cream and can’t replicate those nice flower shape from Ochikeron 😦
Anyone joining me for afternoon tea for four?
Another Mille Crepes and this time I use chocolate sauce and whipped cream for each other layers to see if I can get a better texture.
Learning from the previous experience, this time I really let all crepes cool down to the same temperature before stacking them and also ensure my whipped cream had reach the soft peak form before I stop whipping them. And the result was better.
Also I divided the 36 crepes into 2 so I get 2 piece of 18 layers crepes instead of 1 with high stack unlike my previous Vanilla mille crepes.
And yes, since some of you had been asking for the recipe , below is the simple crepe recipe :
Serves : 36 crepes (12 cm size)
- 100 gr cake flour + 1/2 tea spoon baking powder
- 2 eggs
- 2 table spoon sugar (I prefer the crepe to be not too sweet because the cream and chocolate filling already sweet enough)
- 2 table spoon melted butter
- 250 ml milk
- few drops of vanilla essence (optional)
Shift flour and baking powder , add sugar and eggs and whisked until sugar is melted. Add half of the milk and melted butter, mix well. Shift to remove lumps and add the remaining milk and mix well. Let the batter stand in room temperature for 30 minutes.Then start to make crepe using non sticky pan.
I noticed some cake shop prefer to have browning texture on the crepe so this time I also copy the method by making some browner and crispier layer and somehow the combination of the texture did enhance the taste.
I try to make Mille Crepes (learning from Youtube), and below is the result.
It looks good and taste yummy and I spent an hour to just make the 35 crepes 🙂
The only learning point I need to improve in whipping the cream. Somehow after left them in the fridge for few hours to set, the cream kind of soaked into the crepes and left it dry (if you noted on the lower part layers compare to the upper part).
Anyone ever try making this and can share some feedback? Cheers.
Living in tropical country we only have two seasons, the hot and the rainy. And starting this week we are officially into rainy season .
One of my favourite thing to do during this cool and cloudy day is eating warm and sweet dessert . For my comfort food today I made “Tau Suan” aka “Split green bean sweet soup.”
It is a popular Chinese sweet dessert and can be easily found across Asia and it taste very good to goes with “You Tiao/ You Char Kway/ Fried dough fritters), one can eat it as breakfast, dessert, noon snacks or even supper. In Indonesia some vendor sell it with a little of coconut milk as additional topping.
This is the first time I made this Tau Suan (get the recipe from mum) and was quite surprised that it is quite easy to cook .
- 150 – 200 gr of split green bean/mug bean
- 2-3 pieces of pandan leaves, washed and tied to a knot
- 50 gr sugar (mum suggest to use rock sugar for better taste, but since I don’t have rock sugar then I use normal white sugar instead)
- 500 ml water
- Thickener : 50 gr sweet potato flour mixed with ½ cup of water
- 1 fried You Tiao (split the set into 2 and cut with scissor into 0.5 cm width)
- Coconut milk (optional) : cook 20 ml coconut milk + 30 ml water + pinch of salt
- Soak the bean in water until expand, about 1 hour, drain, rinse with cooked water and drain again.
- Steam the beans until they are cooked/soft but not mushy.
- In a pot, cook the water and pandan leaves , add rock sugar when water start to boil and stir until sugar dissolved.
- Reduce the heat and add the steamed beans, stir for about 2 minutes.
- Stir in thickener slowly until the mixture reach the thickeness according to your liking , let it simmer for a while and turn off the heat.
- Serve with fried you tiao or drizzle coconut milk into the soup (I forgot to buy you tiao, therefore my version only have Tau Suan with coconut milk).
It was a busy day and I did not plan to make any Bento so when a good friend ask me this morning whether I plan to make Birthday bento as a tribute to my own Birthday I answer her No.
But then when I receive my favorite cheese cake from Mr.Bigger, I can’t help myself not to decorate it, especially when it came with a pack of cute little candle.
So here I present the simple Birthday Bento for myself.
Bento #42 – My Birthday Bento
What’s in the box
- 1 slice of rare cheese cake from The Marquis
- Confetti for the Bday hat & Nori for the eyes & mouth
- 1/2 pack of M&M
- Few apple gummy
- Few teddy bear marshmallow
It was kind of challenge to decorate the cheese cake because the surface can be easily ruin, and this was my 3rd piece as the confetti keep scattering to the other area and stain the surface with their coloring. I can’t let them smudge the face so have to start all over again.
Nevertheless I am quite happy with the result, it looks cute and for sure taste yummy….
Yam and sweet potato dessert
Late posting of this yam sweet dessert which cooked by mum on the weekend.
This Yam/Taro dessert said to be the origin dish of Teochew tribe and it is known in South East Asia by different name. In Indonesia we call it Bubur Talas (Bubur = porridge , Talas = Yam), and I know some friends in Spore and Msia will call it as Bubur Cha Cha.
This sweet porridge dessert can be served both warm or cold and there are many variation to the recipe but the main ingredients are Yam/Taro.
Mum’s recipe :
- 1 big size purple Yam/ Taro -> cut into cubes
- 2-3 medium size orange color sweet potatoes -> cut into cubes
- 2-3 pisang kepok -> steamed and cut into slices
- 1 can of sweet corn -> drain the water
- 8 cup of coconut milk (mix the shredded coconut with 3 cup of water and squeeze to get 5 cups of coconut milk)
6 Tablespoons granulated sugar (to taste)
- few pandan leaves
- Steam the Yam and sweet potatoes until tender, set aside for cooling.
- In a medium / big pot, combine coconut milk with pandan leaves and sugar and cook under low heat until it boil, occasionally keep stirring the coconut milk to ensure the sugar did burn at the bottom and to ensure the consistency of the coconut mixture.
- Once the mixture start to boil, reduce the heat and remove the pandan leaves.
- Add in the steamed ingredients into the coconut milk and stir for about 5 minutes until the coconut milk boil again.
- Remove from heat
2 reasons why I made banana fritter for today afternoon snack
- Mum received plenty of fresh banana from her friend and when I visited her on the weekend I help myself and brought few pieces back.
- A friend of mine brought me the similar banana fritter snack last weekend (thank’s to Ms. Ladyrein for the snack) and it reminded me to the long forgotten snack.
This fritter is very simple to make, basically just cut the banana into 2 pieces, brush with a little corn flour, dip into beaten egg and then roll on panko breadcrumbs.
Deep fried until golden brown and serve with caramel sauce or kaya jam or any sauce of your liking or you can just consume them as what they are.
- The only thing I would like to note here is : It is highly recommended to use this type of banana : Pisang Kepok (Pisang = Banana, Kepok = is the name of the banana). I don’t know the name in English, this type of banana (pisang Kepok) is very popular in Indonesia, either for banana fritter (pisang goreng) or banana dessert (kolak pisang).
- I forgot to take the fresh pisang Kepok photo , below picture was the one I google from http://en.wikipedia.org/wiki/File:Kepok_banana_Indonesia.JPG the banana might look a bit ugly and not as nice as those other yellow banana, but believe me , they taste good.
Mum said this type of banana is good diabetic diet as it is not too sweet and contain less sugar. She love to consume this banana for breakfast and her cooking preference is steam. She will steam it for about 15 minutes until the skin turn brown and the meat soften.
Well…this bring back another memory of childhood’s food/snack.
I am doing some rearrangement in my kitchen and I found the unused matcha (green tea) powder from previous trip to Japan.
Been wondering what shall I do with them because they are for cooking purpose type, not the one for the drinking consumption.
And since I am too lazy to make something that need baking (green tea cakes/rolls), I decided to settle and try the simple fried doughnuts that I learn by watching Cooking with dog .
Ingredients : make about 10 – 12 pcs
Recipe from Cooking with Dog
- 100 gr flour
- 1 egg
- 1 table spoon baking powder
- 2 table spoon milk
- 1 table spoon melted butter
- 2 table spoon sugar
For coating :
- Matcha version : 1 table spoon caster sugar + 1/4 table spoon macha
- Standard version : 1 table spoon caster sugar
- Mix flour and baking powder
- Separately whisk egg and sugar, add milk then melted butter, whisk until all ingredients mixed well.
- Pour the egg mixture to the flour and mix with spatula to form a doughnut batter
- Set aside and leave the better for 15 minutes at room temperature before frying
- Deep fry a spoon of the dough until its color golden brown
- Set aside for cooling (have to really let the doughnuts cool for best coating result)
- Put sugar in plastic bag and then add few fried doughnuts inside and shake until all doughnut is coated with sugar
- Serve with tea or any beverages of your liking 🙂
Do not be mislead with the numbers of the fried doughnuts in cooling rack, I made double portion to get more doughnuts 🙂
I add 1 tea spoon of buttermilk powder to the flour to enhance the flavor and it turn out nicely.
Yummy……… and I am glad that I can make use of my new Bento accessories to enhance the outlook of my doughnuts.
Happy New Year …
The 1st day of 2012 and let’s start the day with a good lazy brunch, the Dutch Poffertjes.
This dish is quite popular in Indonesia due to it’s historical ties as the former Dutch colony and you can easily find poffertjes in many cafes under the snacks category. I remember the yummy Poffertjes with syrup that I ate at Volendam fishing village in end of September 1999. It was late noon before dusk, and I ate them sitting facing the sea with the autumn winds blowing strongly resulted to my whole face was covered by the sugar powder of the poffertjes.
And apparently I was the last buyer so the seller generously gave me heaps of Poffertjes with plenty of syrup which turn out to contain a bit of alcohol (and I am not good with alcohol at all), resulted me being a bit tipsy and had headache for the rest of the evening. Nevertheless that was fun and memorable.
I will dig up my traveling photos and see if I can find the picture of the stall or at least the bench where I sat eating my poffertjes.
So for you who interested to have homemade poffertjes, the recipe is posted below.
- 1 cup flour
- 1 tea spoon baking powder
- 1 table spoon caster sugar
- 1/4 tea spoon salt
- 1/4 cup milk + 1/4 cup water
- 2 eggs (beaten)
- In mixing bowl combine flour, baking powder, sugar and salt
- Add milk and water, whisk to make a mixture follow by beaten eggs, whisked until mixture smooth
- Strain and get rid of excess lump and set aside for 15 minutes
- Brush the pan with a little oil / butter
- Pour mixture into pan and when bubbles appear, flip to the other side
- Cook both side until golden brown
- Serve while still hot, sprinkle with icing sugar or any syrup or whipped cream.
I don’t have the poffertjes pan, but it didn’t discourage me and I creatively use my takoyaki pan (which I have not yet use to make any takoyaki so far due to the lack of the main ingredients : Tako aka Octopus).
In order to keep the poffertjes size not too big, pour the batter only to cover half part of each hole (referring to the photo), the result turn out to be good enough 🙂
This is the most simple pudding recipe I ever tried and the ingredients will always be available in kitchen so anyone can just make it anytime.
And it is another recipe I learn from Cooking with Dog
Ingredients : Serve 4
- 2 eggs (beaten)
- 5 table spoon sugar
- 250 ml milk
- For caramel sauce : 4 table spoon sugar + 1 table spoon water , prepare about 2 table spoon hot water to add to caramel sauce later
- Brush the pudding mold with unsalted butter to make it easy to remove pudding from the mold.
- Cook sugar and water till sugar caramelized, add hot water quickly and stir for a while, pour a table spoon of caramel to each pudding mold.
- Melt sugar in milk until dissolved and whisk to the beaten eggs.
- Strain the mixture and pour on top of the caramel inside the pudding mold.
- Cover pudding with aluminum foil and steam below boiling temperature for about 20 minutes. (I just realized that I am running out of aluminum foil therefore I substitute using the aluminum cup)
- Remove from heat and let to cool before putting them on fridge.
- Upon serving, remove the pudding from its mold.
Tips : When steam the pudding, do not increase the temperature and let the water boil as it will ruin the pudding texture.