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 🙂
Anyone remember seeing this logo in my previous blog theme?
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.
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?
Dear Sanny, congratulations on your engagement, wish you sunshine, rainbow, love, joy, happiness, bla bla bla and happily ever after.
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.
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 – Lions bento
HAPPY CHINESE NEW YEAR ALL
Wish you a prosperous and blessed Snake Year Ahead.
Gong Xi Fa Cai…
Xin Nian Kuai Le…
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.
- 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.
- Rinse the black glutinous rice until the water is clear.
- Boil water with pandan leaves a pinch of salt over high heat and when the water starts steaming, add glutinous rice.
- 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).
- Remove the pandan leaves and add sugar to taste, simmer for another 15 minutes.
- Remove from heat and let cool.
- 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.
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).
There was a Thai festival in the nearby mall last weekend and it had all about Thailand theme with various range of vendors and activities . The one that attracted me the most of course will be the food section, they have some famous Thai restaurant putting booths and sell foods and those booths were swamps by dozens of people which eventually discouraged me to participate and buy (I don’t really like to squeeze in a crowd or wait for a long time to be serve) 😦
Anyway to cut it short, because of the festival I develop a sudden crave of Thai Candied Cassava so I decided to make my own. Upon browsing for recipe, I found that most of blog post the same cooking time for the cassava which is approx 2 hours. Hmmm … could it be the real case or probably the recipe was origin from just one source? Anyway no harm to try and I happen to be able to found the supermarket selling Cassava (though I don’t know what is the right criteria in choosing good cassava) , so Cassava, coconut milk and sugar, that’s all I need, everything is set.
I decided to try the recipe from Appon’s Thai Food , she have many range of Thai recipe in her blog.
And below were the photos of my cooking result (personally I love and can’t resist sweets with coconut milk) so I add the coconut milk cream from other recipe. I also found that after cooking for 1 hour the water start to dry while cassava still quite firm and not candied enough so I add another 1 /2 cup of water and 100 gr sugar on top of the origin recipe from Appon.
This is the final result… Yum…
Thai Candied Cassava with Coconut milk
Below please find the copy paste of recipe and how to from Appon’s blog.
Ingredients for 4 People
500 gms Cassava
300 gms Sugar ( I add another 100 gr of sugar )
250 ml Water ( I add another 1/2 cup of water)
1. Mix sugar with water in a sauce pan, heat until the sugar dissolves.
2. Peel the cassava and chop it into 4cm pieces.
3. Add the cassava into the pan with boiling sugar and cook on a low heat until the sugar just begins to caramelize. Approximately 2 hours.
4. If the cassava has not been properly candied, add more water and continue cooking.
Optional coconut milk cream – from http://www.cookasianfood.com/thailand/thai-dessert-candied-cassava-root/
1/2 Cup Coconut Milk
1/4 Tsp Salt
Put the coconut cream and salt into a small pan and bring to the boil over a medium heat. Remove from the heat and pour a little over the Candied Cassava
I love eating Taiyaki, the hot waffle- like pastry stuffed with various ingredients such as azuki read bean paste,chocolate, cheese, or others. Been wanting to try making taiyaki ever since I saw a tutorial from Youtube, but the challenge is to find the pan because using other similar pan in different shape will lose the meaning of the name and won’t feel like Taiyaki, so when I spotted the fish shape pan at the least expected place, which is hardware store, I immediately add it to my cart.,
So today Taiyaki was based on the recipe and how to from cookingwithdog. I always love the recipe from cookingwithdog, because the portion is just right for 1-2 person and the how to make video was really good quality and with clear cooking details.
I substitute the red/white beans filling with Kaya and peanut butter sauce and made my own cake flour (referred to information from internet )
Useful tips from my experience :
- not to put too much filling into the batter, I try to put as much as the one I saw in the video, but the filling leaked out and ruin the fish shape (guess that my taiyaki pan might be in smaller size than the cookingwithdog).
- to make 1 cup cake flour : measure 1 cup all purpose flour then take out 2 tablespoon flour. Replace the 2 tablespoon flour with 2 table spoon cornstarch flour. Shift the flour and cornstarch together.
Below please find the copy paste of the recipe from cookingwithdog Youtube
Taiyaki batter :
- 100 g cake flour
- 2/3 tsp baking soda
- 2 tbsp Sugar
- 1/2 egg (30g)
- 100 ml water
Other details, please check the link above. Thanks.