Piggy in mud kitkat cake

Sharing photos post of my other weekend baking posted at rabbitcanbake

For you who are interested to know more of my baking journey and photos, please visit or follow by simply click the link above (need some help on the traffic and likes at FB too).

Thank you 🙂

Piggy in mud kitkat cake2  Piggy in mud kitkat cake3

Piggy in mud kitcake bday candle

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A Special Happy Engagement roll cake for the creator of RCC logo

Anyone remember seeing this logo in my previous blog theme?

RabbitCanCook

Well …the logo was created by  Ms. SM the sister of good friend of mine, Ms. SM (both sisters share the same initial, so do not be confused).

And to share the good news, the creative lady behind this logo creation is getting engaged, thanks to the spoiler from her sis. And to celebrate the special occasion I decided to bake a special roll cake ala RCC for her.

Sanny's Engagement Roll Cake

And this is a real ala RCC because I think the nice lady deserved her very own cake  not any copy  from  Junko’s template that anyone can replicate so I decided to draw my very own pattern copy from the roses. Do you see the resemble of the roses on the photo background with those on the cake?

Sanny's engagement rollcake

Dear Sanny, congratulations on your engagement, wish you sunshine, rainbow, love, joy, happiness, bla bla bla and happily ever after.

Cheers.

Teacup Shortcakes

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.

Sillicon cupcakes set  Ochikeron

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 😦

Strawberry cupcake

Anyone joining me for afternoon tea for four?

Chocolate Mille Crepes

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.

Chocolate Mille Crepe   Choco Mille Crepe

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.

Mille Crepes ala RCC

I try to make Mille Crepes (learning from Youtube), and below is the result.

Mille crepes ala RCC   Mille ala RCC

Mille crepes 35 layers   Mille layers inside

It looks good and taste yummy and I spent an hour to just make the 35 crepes 🙂

DSC07678  DSC07681  DSC07682

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.

Bento # 148 – Lions bento

This year I did not managed to  make any bento with the Chinese New Year theme, so to compensate my lack of creative I decided to deconstruct the Chinese New Year cakes into bento.

The Lion’s heads  were of roll cake decorated with cheese, while for the body I use marble cake (I love how the texture of the marble cake looks perfect for the lion’s body and the paws , especially the Lion at the bottom part) .

Those stripes looks cakes were Kue Lapis (aka Layered Cake)  is one of the most to have cake for Chinese New Year and a quite popular cake in Indonesia. It tooks lots of time and effort to bake the cakes layer by layer.

I choose and cut  the different color/darker layer of the  layered cake to make the facial expression of the Lions.

Bento # 148 - Lion bento

Bento # 148 – Lions bento

HAPPY CHINESE NEW YEAR ALL

Wish you a prosperous and blessed Snake Year Ahead.

Gong Xi Fa Cai…

Xin Nian Kuai Le…

Bubur Ketan Hitam (Black Glutoniuos Rice Dessert)

My mum always make sweet dessert as  our snacks on the weekend and I grow up liking and associate them as my comfort food. Today I am sharing one of my fave sweet dessert, bubur ketan hitam.

Bubur ketan hitam   is the Indonesia name for Black Glutinous Rice Deesert , literally is translated as : Black Glutinous porridge. And this type of sweet dessert can be find easily in many South East Asia countries, it have several different names and cooked in a rather similar way.

Ingredients :

  • 250 gr black glutinous rice
  • 2 liter water
  • 100 g sugar (to taste)
  • pinch of salt
  • pandan leaves , tied into a knot
  • Coconut milk : 150 ml coconut milk + some pandan leaves  ,cooked with with 1/4 tsp salt until simmer, set aside to cool.

Steps :

  1. Rinse the black glutinous rice until the water is clear.
  2. Boil water with pandan leaves  a pinch of salt  over high heat and when the water starts steaming, add glutinous rice.
  3. Lower the heat to medium heat and cook for about 60 – 90  minutes uncovered until the grains started to break and water started to thicken. You may add water from time to time to adjust the thickness of the mixture (different heat can resulted to different result of mixture thickness).
  4. Remove the pandan leaves and add sugar to taste, simmer for another 15 minutes.
  5. Remove from heat and let cool.
  6. Serve warm with coconut milk.

Black Glutinous rice dessert

Glutionous rice dessert with coconut milk

This is actually my 2nd attempt in making them,and the recipe above had been modified to get the result as shown at the photos.

The first time I fail because I use the wrong type of black rice  and did not add more water , resulted to glutinous sticky rice instead of the smooth porridge like shown at the photo.