Search my Blog

Saturday, August 30, 2014

Kek Lapis Red Velvet Cheese

 Syawal is over and the cake is almost gone.... only now I have time to update the blog. Life has been very hectic and blogging is no longer a free time filler... However, am still making an effort to share what I can.... just be patient and your continuous support will make me going!

This cake is awesome... very moist... despite using only 5 eggs, unlike the typical Sarawak layered cake which uses at least double the amount, it produces a standard size 8" square cake. I like the cheese layers which are pure cheesecake and fabulous combination with the red velvet layers.

By: Roz@HomeKreation
Source: original by Sury Abil, shared by SeleraSakura
English translation by HomeKreation
Size: 8"/8.5" square
RED VELVET LAYER:
250g Butter
5 Grade A Eggs
235g Flour*

2-3 tbsp Cocoa*
(* sift together)

175g Caster Sugar
150g Condensed Milk
1 cup (135g) Mixed Berries Yogurt
1 tsp Ovallette
Red Coloring
 
CHEESE LAYER:
500g Cream Cheese
3
Grade A Eggs
120g Caster Sugar
1 tsp Vanilla Essence


METHOD:
1. Red Velvet
Beat butter & sugar until fluffy.
Add in ovallette, egg one by one while continue beating until smooth.
Add in condensed milk & mix well.
Add in flour mixture* gradually & combine with slow speed.
Add in yogurt and red color; mix well.
2. Cream Cheese mixture:
Beat cream cheese & sugar until smooth and combined.
Add in egg and VE and mix until combined.
3. Grill layer by layer until all used up.
Start with 2 layers red velvet, one layer of cream cheese and repeat until all done.
(Original recipe, makes 3 layers red velvet / 1 layer of cream cheese). 


BAHASA MALAYSIA VERSION
Kek lapis yang meletup2 pada musim raya tahun ni.... Along pun tak ketinggalan untuk mencuba nya dan amat puas hati dengan resepi yang amat simple tapi rasa kek yang lembab dan amat sedap dengan lapisan cheesecake. Bulan Syawal dah tamat, kek ni pun tinggal sejemput jer lagi tapi baru sekarang berkesempatan untuk kongsikan di sini. Kalau ikut hati memang dah tak berdaya nak blogging sekarang ni amat sibuk dgn tugas2 di pejabat dan rumah.... tapi Along update juga lah setakat yg terdaya....

Ramai yg kongsi resepi ni kat FB tapi asal usul nya tak berapa jelas. Along Google dan jumpa Sunah Sakura refer kat Sury tapi blog Sury yg itu dah tutup pula. TQ semua yang berkongsi.

By: AlongRoz@HomeKreation
Source: original by Sury Abil, shared by SeleraSakura
Resepi di taip semula utk mudah rujuk & cara
Saiz: 8"/8.5" persegi
LAPISAN RED VELVET:
250g Mentega
5 biji Telur gred A
235g Tepung Gandum*

2-3 sb Serbuk Koko*
(* ayak bersama)

175g Gula Kastor
150g Susu Pekat
1 cwn (135g) Mixed Berries Yogurt
1 st Ovallette
Pewarna Merah
 
LAPISAN CHEESE:
500g Cream Cheese
3 biji Telur gred A
120g Gula Kastor
1st Esen Vanila


CARA2:
1. Red Velvet
Pukul mentega dan gula sehingga putih dan kembang.
Masukkan ovallette, telur satu persatu, putar sehingga sebati dan kembang.
Masukkan susu pekat manis dan putar lagi sehingga sebati.
Masukkan sedikit demi sedikit tepung gandum dan serbuk koko yang sudah diayak. Putar sehingga semuanya sebati dengan kelajuan yang perlahan.
Campurkan yogurt bersama pewarna merah, gaul sebati dan masukkan ke dalam adunan tepung tadi, putar lagi dengan kelajuan yang perlahan sehingga adunan bertukar warna merah sepenuhnya.
2. Adunan Cheese:
Putar cream cheese & gula sehingga lembut & sebati.
Masukkan telur dan esen vanila; putar sehingga sebati.
3. Bakar selapis2 dengan api grill.
Mulakan dengan dua lapisan red velvet, selapis cheese & ulang sehingga habis.
(Resepi asal 3 red velvet / 1 lapis cheese). 



Tuesday, August 26, 2014

Pulut Panggang Kosong (Grilled Glutinous Rolls)

 Welcome back to blogging.... self-greeting after such a long break.... Have been busy with few trips and not feeling too well.... Despite on half day MC today, I manage to make this glutinous rolls after dinner. I'm going to treat my team for belated raya lunch in the office tomorrow. No one is willing to take order for Lemang or Kelupis since Syawal is over. So I crawl to the kitchen (exagerate... LOL) to make these cute rolls to go along Rendang which a colleague is helping to arrange via catering.


By: Roz@HomeKreation
Makes 29 pieces
INGREDIENTS:
6 cups (~1 kg) Glutinous Rice - washed, soaked for an hour, drained 
1 bowl small Coconut Milk + 1/2 tsp Salt
1 bowl Thick Coconut Milk + 1/2 tsp Salt
Banana Leaves

METHOD:
1. Steam glutinous rice about 10-15 minutes.
Sprinkle a scoop of thin coconut milk & stir to mix well.
Continue steaming for another 5 minutes.
Repeat sprinkling coconut milk & steaming until glutinous rice is cooked.
2. Boil thick coconut milk with salt.
Keep aside.
3. Place a scoop of glutinous rice on a piece of banana leaf.
Pour a tbsp of boiled thick coconut milk & roll the leaf.
4. Grill on a griddle pan until leaf is slightly marked brown.
5. Serve with Rendang/Sambal/sweet kaya or just plain.
****************************************************************

BAHASA MALAYSIA VERSION
Assalamulaikum kekawan semua.... Maaf ya lama menghilang... Bz tak keharuan selepas raya dan badan pun asyik meragam jer. Harini pun kurang sihat tapi di gagahkan juga ke dapur untuk siapkan Pulut panggang ni sebab esuk dah jemput member2 opis makan tengahari di pejabat. Lemang/ Kelupis pun dah tutup order, so ni jerlah ganti nya.... Along buat pulut panggang tanpa inti supaya boleh makan dgn rendang nanti. Hubby Along memang suka pulut panggang tanpa inti... kat Sarawak memang banyak di jual yg tiada inti sebegini. Along punya ni kontot2 jer, hubby pun ketawa tengok... Along kata senang nak makan tak payah potong2.


By: AlongRoz@HomeKreation
Hasil ~29 ketul
BAHAN2:
6 cwn (~1 kg) Bears Pulut - basuh, rendam 1 jam, tapis
1 mangkuk Santan cair + 1/2 st Garam
1 mangkuk Santan cair + 1/2 st Garam
Daun Pisang

CARA2:
1. Kukus beras pulut selama 10-15 minit.
Renjuskan sesenduk santan cair & gaul rata.
Kukus semula selama ~5minit.
Ulang merenjis & kukus sehingga pulut masak.
2. Didihkan santan pekat & ketepikan.
3. Letak sesenduk pulut ke atas sekeping daun pisang.
Tuangkan sesudu santan pekat ke atas nya & gulung daun utk membalut.
4. Panggang di atas kuali atau bara api sehingga daun nya keperangan.
5. Hidangkan dgn Rendang/Sambal/Sekaya tau pun di makan kosong begitu sahaja.

Monday, July 21, 2014

Kek Lapis Mud Oreo (Layered Oreo Mud Cake)

My second cake for Idh this year.... I wanted something dark and rich in taste and imagined Oreo cake.... Modified my standard recipe and it turned out beautiful but I feel it is not sweet enough... my hubby said is good as he is not a sweet tooth like me. I will modify the recipe slightly different next time to improve it.


The internet is slow... I need to get ready to work soon... I will update the English version later. Updating the BM version first due to so many request.

Fresh from oven.... not yet sliced
BAHASA MALAYSIA VERSION
Dah terbayang lama nak buat Kek Lapis Oreo yang hitam menawan..... Along ubahsuai resipi yg Along selalu buat tapi rasa nya kurang manis pada lidah Along lah walau pun hubby kata ok. Pada makcik2 & pakcik2 yg suka bitter sweet taste, kek ni sesuai sebab kurang manis gitew.  Kek ni lembut dan lembab, harum dgn macam2 bahan2 nya.

Kek ni rupa nya seperti Kek Idola, kek yg amat popular di Sarawak tapi beda nya Along guna biskut Oreo. Kalau nak tengok Kek Idola (Along beri nama Mud Cake sbb tekstur nya yg lembab & kaya dgn rasa coklat), Along ada post kat sini dulu.


By: AlongRoz@HomeKreation
Saiz: 8.5"/9" persegi
BAHAN2 A: 
10 bj Telur 
16oz Mentega
1 gelas Gula Kastor (I'll add more next time) 
1/2 gelas (60g) Tepung Hongkong#1 
1 cwn Susu Pekat
1 cwn Sekaya
200g Horlicks
1 sb Ovalet
BAHAN B:
1/2 gelas (60g) Tepung Hongkong#2
BAHAN2 C: 
1 gelas Tepung Biskut Oreo (ketepikan krim, blend biskut sehingga halus & sukat)
50g Cocoa Powder
100g Coklat
- cairkan 


CARA2:
1. Putar kesemua bahan2 A, kecuali mentega, dgn kelajuan tinggi sehingga kembang 2x ganda.
Masukkan mentega & putar lagi sehingga sebati.
2. Asingkan 6 cwn kecil, campurkan bahan B sehingga sebati.
Bahagikan kepada dua bahagian.
2. Adunan selebihnya di campur dgn bahan2 C sehingga sebati.
3. Ratakan 1 cwn kecil bahagian tidak berwarna & grill dgn api atas sahaja sehingga perang.
Lakukan sehingga tiga lapisan.
4. Ratakan 1 cwn kecil adunan Oreo & grill dgn api atas sahaja sehingga masak.
Ulangi sehingga habis kesemua adunan Oreo.
5. Ratakan 1 cwn kecil bahagian tidak berwarna & grill dgn api atas sahaja sehingga perang.
Lakukan sehingga tiga lapisan.
Nota: Setiap lapisan hendak lah di tekan dgn penekan kek lapis sebelum meratakan lapisan yg seterus nya supaya lapisan nya rata.
 


Saturday, July 19, 2014

Pengat Pisang (Banana Sweet Dessert)

 This is my late father's favourite.... my mother cooked this dessert almost everyday for Iftar when he was alive... I love this dessert too but may not want it everyday as it is quite sweet. The way my mother cook the sweet gravy makes it taste like butterscotch sauce.... I love the aroma of the golden syrup mixed with thick creamy coconut milk.... truely authentic! My mother knows I love this dessert and she cooked it everytime I return home during holidays.

The bananas that I used in this dessert are not too sweet and slightly sourish, making it perfect combination with the sweet creamy gravy.

By: Roz@HomeKreation
INGREDIENTS:
3 Bananas - sliced 
3 tbsp Sugar
1 cup Thick Coconut Milk
A pinch Salt
1 Screwpine Leaf - tear longside & knot 

METHOD:
1. Place sugar in a sauce pan and let it melt and golden in color.
2. Carefully, pour in coconut milk, stir quickly to dissolved the caramelised sugar.
3. Add in bananas, salt & screwpine leaf.
4. Cook until boiled & serve warm.


BAHASA MALAYSIA VERSION
Dah lama tak makan pengat pisang.... teringin pula nak makan sebab teringat kat arwah abah yang gemar sangat makan ni.... Emak masak Pengat Pisang hampir setiap hari untuk abah sewaktu beliau masih ada dulu... Along pun suk juga makan ni & emak akan masakkan untuk Along setiap kali Along balik bercuti. Walau pun Along dah berumur dan pandai buat sendiri.... air tangan ibu tetap paling istimewa di hati....

Pengat Emak amat istimewa.... campuran gula hangus & santan membuatkan kuah pengat ni amat harum dan lazat sekali.... semangkuk pun Along boleh habiskan seorang walaupun hubby kata pengat ni manis... Kalau tak manis, buka pengat lah nama nya kan. Along guna pisang Abu yg masak ranum, pisang ni manis dan masam2 sikit... amat sesuai imbangkan kuah pengat yg manis tu. Mmmmmuah..... sedap nya... puas hati dapat makan ni.

By: AlongRoz@HomeKreation
BAHAN2:
3 biji Pisang - hiris serong 
3 sb Gula Pasir
1 mangkuk Santan
Secubit Garam
Sehelai Daun Pandan - koyak & simpul 

CARA2:
1. Hanguskan gula pasir & tuang santan dgn hati2.
2. Masukkan pisang, garam & daun pandan.
3. Masak hingga mendidih & hidangkan suam.


Thursday, July 17, 2014

Chocolate Upside-Down Pineapple Cake (Kek Coklat Nenas)

 Delicious tweak of chocolate cake with pineapple... the two compliment each other very well. I created the chocolate cake using egg whites and the outcome was very good.... rich and moist with slight aired chocolate cake...


By: Roz@ HomeKreation
Yileds: 9" round
INGREDIENTS:
1/3 cup (75g) Butter
1/4 cup packed Brown Sugar
6 slices of Pineapple Rings
1 cup Flour*
1/2 cup Cocoa Powder*
1 tsp Baking Powder*
1 tsp Baking Soda* (* mixed) 
1/2 cup Oil
3/4 cup Sugar
150g Egg Whites 
1/4 cup Milk
1 tsp Vanilla Essence
1/4 cup Hot Water + 1 tsp Nescafe
 
METHOD:
1. Melt butter & pour into a baking tin.
Sprinkle brown sugar.
Arrange pineapple slices.
2. Hand whisk oil, sugar & egg whites until well mixed.
Add in milk & VE.
Add in flour mixture* gradually until combined.
Add in hot water.
3. Pour onto pineapple slices in the tin.
4. Bake 170C for 40-45 minutes.
5. Let cake stand until slightly cool and all moisture is absorbed before removing the cake from the tin.
**********************************************************************************

BAHASA MALAYSIA VERSION
Gandingan kek coklat dan nenas amat sesuai sekali dan lebih nikmat dari kek coklat kosong. Along rekakan kek coklat ni menggunakan lebihan telur putih... hasil nya kek yg amat lembab, kaya dgn rasa coklat dan yg special nya menggunakan telur putih kek berongga sedikit amat sesuai untuk meresap jus nenas dan sos butterscoth.

By: AlongRoz@HomeKreation
Saiz: 9" bulat
BAHAN2:
1/3 cwn (75g) Mentega
1/4 cwn padat Gula Perang
6 hirisan bulat Nenas
1 cwn Tepung*
1/2 cwn Serbuk Koko* (* campur) 
1/2 cwn Minyak Sayur
3/4 cwn Gula
150g Putih Telur
1/4 cwn Susu
1 st Esen Vanilla
1/4 cwn Air Panas + 1 st Nescafe
 
CARA2:
1. Cairkan mentega & tuangkan ke dalam tin.
Tabur rata dengan gula perang.
Susun kepingan nenas.
2. Dengan whisk tangan, pukul minyak, gula & putih telur sehingga sebati.
Masukkan susu & EV.
Masukkan tepung* sedikit2 & di gaul sebati.
Masukkan air panas & gaul sebati.
3. Tuang adunan ke atas kepingan nenas tadi.
4. Bakar 170C selama 40-45 minit sehingga masak.
5. Sejukkan sebentar sebelum keluarkan kek dari tin.