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Tuesday, December 4, 2018

Bingka Kacang Hijau Kukus

 I had been craving for this Malay kuih and made it many times in the past using the recipe in here, which is my favourite recipe. I just don't need to try other recipe because it is very good already for my taste bud. However, I cannot stop the curiosity in me to try this other recipe that calls for tapioca flour... I imagined it must be chewy and sticky... The outcome was really surprising and I'm so glad that I did try it. The texture is soft and bouncy (just like mochi) and the taste is delicious with lovely aroma of coconut cream. It is gluten free so I could eat on and on without feeling any guilt!

By: Roz@HomeKreation
Source: MyResipi (modified)
Translated into English by HomeKreation
Yields: 8" round
INGREDIENTS:
20g boiled Green beans
200g Sugar
180g Tapioca Flour
50g Cornflour
200ml Coconut Cream
7 pcs Screwpine Leaves – blend with water to produce 75ml juice

METHOD:
1. In food processor, blend all ingredients (except green beans) until smooth.
Add in green beans and pulse blend and well mixed.
2. Grease and heat the pan.
3. Pour batter into the tin and steam 45 minutes until done.
4. Cool before slicing.

BAHASA MALAYSIA VERSION
 Along and hubby suka sangat Bingka Kacang Hijau dan banyak kali dah buat guna resipi yg di kongsikan di sini dulu. Malas dah nak cuba resipi yg lain sebab dah puas hati dgn resepi yg itu. Tapi kan, curious pula nak cuba resepi yg ini sebab ia guna tepung ubi... dok terbayang mesti kenyal2 kan. Bila dah siap masak, tak sabar nak rasa.... aduhai sedap nyaaa.... memang kenyal tapi kenyal2 manja gitu dan tak melekat di jari.... lembut jer tak liat pun. Rasa nya pun cukup rasa lemak, harum kacang hijau dan lemak santan.

Jom kawan2 cuba buat... rugi tau kalau tak rasa.

By: AlongRoz@HomeKreation
Source: MyResipi (Along dah ubahsuai sedikit resepi)
Hasil: 8" bulat
BAHAN2:
320g Kacang Hijau (yg telah di rebus)
200g Gula
180g Tepung Ubi
50g Tepung Jagung
200ml Santan Pekat (kotak)
7 helai Daun Pandan – blend & hasilkan Pandan Jus 75ml


CARA-CARA:
1. Masukkan kesemua bahan2 ke dalam food processor / blender (kecuali kacang hijau) blend sehingga sebati.
Masukkan kacang hijau & blend sebentar.
2. Masak dgn api kecil sehingga pekat (Along skip step ni).
3. Lenserkan Loyang dgn minyak dan panaskan sebentar.
4. Tuang adunan ke dlm Loyang & kukus 20 minit (Along kukus 45 minit).

5. Sejukkan sebelum di potong.



Saturday, December 1, 2018

Pavlova Nests

   Entertained my niece's request... These beautiful little nests are melt-in-the-mouth dessert which will be fast gone before your guilt... Although it is sugar based dessert, don't you worry about the calories... it is far lower than any other cakes that I've ever made so far. Try it and it will worth all the effort... once your teeth clench into it you will be allured by the crunchiness and yet soft like marshmallow in the inside. It is air light that you hardly taste the sweetness... enriched with well balance taste of whipped cream, assorted fruits and organic sourish jam sauce. So irresistible and one piece is definitely not enough for me.... LOL!

By: Roz@HomeKreation
Yields: ~16 nests
INGREDIENTS:
90g      Egg Whites
½ tsp   White Vinegar
85g      Granulated Sugar*
½ tsp    Cornstarch*
            Vanilla Bean Extract* (* mix)
            Whipped cream, Fruits, Jam sauce

METHOD:
1. Preheat oven to 200C (+fan).
2. Beat egg whites on medium-low until foamy.
Add in vinegar and then slowly add in sugar mixture*.
Whisk until soft peaks and glossy.
3. Pipe into mini nests.
4. Reduce temperature to 100C (+fan) and bake at bottom rack for 80 minutes.
5. Once done, off the oven & let it sit until cool to room temperature.
6. Keep in an air-tight container until needed. Fill with cream & fruits just before serving.


BAHASA MALAYSIA VERSION
   Siapa tak pernah rasa Pavlova, angkat tangaaannnn..... Uiiiihhhhh, rugi nya.... Jom belajar buat Pavlova... mesti teruja dapat makan buatan sendiri yg rangup2 manja, lembut cam buih isinya, di gandingkan pula dgn cream dan hirisan buah2an dan sos jem masam2 manis... Walaaa.... Masuk jer mulut terus hilang cair.... tak terkata nikmat nya..... heheeee

By: AlongRoz@HomeKreation
Yields: ~16 nests
BAHAN2:
90g      Putih Telur
½ tsp   Cuka
85g      Gula Halus*
½ tsp   Tepung Jagung*
            Vanilla Bean Extract* (* Campurkan)
            Whipped cream, Buah2an, Sos Jem

CARA2:
1. Panaskan oven 200C (on kipas oven).
2. Pukul putih telur sedehana laju sehingga berbuih.
Masukkan cuka sambil di pukul dan masukkan campuran gula* sedikit demi sedikit.
Pukul sehingga kental berkilat dan bertanduk.
3. Paipkan seperti bentuk sarang (lihat gambar).
4. Turunkan suhu oven kpd 100C (+kipas) dan bakar rak bawah selama 80 minit.
5. Padamkan oven dan biarkan pavlova diam dlm oven sehingga sejuk.
6. Simpan dlm bekas kedap udara sehingga di perlukan.
7. Isi dgn whipped cream, buah2an dan sos jem.




Friday, November 30, 2018

CARAMEL ICING

As promised, I'm sharing the caramel icing recipe that I made in the last entry. Apology for not having specific photo of the caramel... try it yourself and hopefully the recipe below will help you to obtain nice deep color and tasty caramel.

Delicious topping/filling for butter cake and most recommended for those who dislike butter or other sweet toppings. See here for Butter Cake recipe that I made earlier.

By: Roz@HomeKreation
Source: link
INGREDIENTS :
3/4 cup    Sugar
1/4 cup    Boiling water
1 cup       Evaporated milk
1/2 cup    Fresh milk
3 large     Egg yolks
3 tbsp      Cornstarch
1/4 cup    Butter
1 tsp       Vanilla extract

METHOD:
1. Allow sugar to cook in a small saucepan over medium heat, swirling pan, until golden.
Add boiling water carefully, simmer until sugar is melted.
Add evaporated milk. Cook, whisking, until mixture boils.
2.  Combine fresh milk, yolks, and cornstarch in a bowl.
Whisk in some of the hot caramel to temper yolks.
Pour yolk mixture back into caramel.
Whisk on low heat until thick.
3.  Remove from heat. Add butter and vanilla.
Stir until butter is melted and mixture has some sheen.
Strain icing if you see lumps.
4.  Gradually pour caramel icing onto the center of the cake.
Let icing drip down the sides. Gently shake rack to distribute icing. Use an offset spatula to even it out.
Allow to set for 30 minutes in the refrigerator before decorating.

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BAHASA MALAYSIA VERSION

Assalamualaikum pembaca2 semua. Maaf ya lambat update resipi yg di minta ni. Di harap anda mencuba resipi ini.... topping yg sedap, kurang manis dan tak muak. Amat sedap di gandingkan dgn butter kek. Untuk resepi Kek butter, sila lihat di sini. Kalau dah cuba beri feedback nanti ya.

Source: link
BAHAN2:
3/4 cwn Gula
1/4 cwn Air Panas
cwn Susu Evaporated
1/2 cwn Susu Segar
3 bj Telur Kuning
3 sb Tpg Jagung
1/4 cwn Butter
1 st Esen Vanilla

CARA2:
1. Cairkan gula dlm periuk. Goyang2kan periuk utk masak rata sehingga gula keperangan.
Masukkan air panas dgn hati2 & masak sehingga gula cair.
Masukkan sus evaporated dan masak sehingga mendidih.
2. Satukan susu segar, telur kuning & tpg jagung di dlm mangkuk.
Masukkan sesenduk caramel dan gaul rata.
Tuangkan kesemua adunan ke dlm periuk karamel dan masak dgn api perlahan, sambil di kacau, sehingga pekat.
3. Padamkan api, masukkan butter dan kacau sehingga berkilat.
4. Tuangkan ke atas kek dan ratakan.
Sejukkan dlm petisejuk 30 minit sebelum di hias.

Monday, October 15, 2018

Best Ever Buttercake


Year end is approaching very soon then I realized I had only one entry this year which was in January…. indeed it was such a long break. There are many recipes to share but I still have not sorted many things in my new place yet and most of all still unable to get Telekom Malaysia to fix my phone line… what a pity… almost three years my application still not processed despite many follow ups. Can you believe that I'm living in the middle of Taiping town but unable to get a telephone line with so many excuses that hard to understand…. 

Anyway, while I have this little opportunity let’s focus on the food instead of the miserable phone line story…

It was my mother’s 78th birthday recently and her choice is always homemade butter cake. This recipe is a keeper and have been served few times in the family…. simple and buttery taste with soft and moist texture.

The difficult part (or rather easy part?) she dislikes creamy or buttery icing! The difficult part is how to make it special for the occasion or at least presentable if it is simply a bare cake? Of course it will be easy if it is simply bare…. So, this time I came up with caramel icing which matched very well with butter cake. It was a delicious topping and lickable…. LOL. I didn’t have the time to put up a fancy decoration but store-bought flowers were enough to make my mother smiled on the day…. 

Simple birthday morning in a beautiful green scenary of Taiping Lake garden:
 Here is the recipe:

Source: Azie Kitchen
(Translated into English by HomeKreation)
Yields: 8” round or 8” square
INGREDIENTS:
250g Pure Butter
250g Self-raising Flour
180g Caster Sugar
4 Eggs
½ cup Fresh Milk

METHOD:
1.       Beat butter & sugar until pale & fluffy.
2.       Add egg, one by one, until combined in each addition.
3.       Mix in flour alternately with milk.
4.       Bake at 180C for 40 minutes.

The caramel icing is quite a long step... I'll share that in next post if anyone interested...

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BAHASA MALAYSIA VERSION
Assalamualaikum kawan2 yg masih sudi singgah di blog Along yang lip-lap ni…. dok rindu nak update tapi ini lah…

Nak update kek butter yang sedap, harum gebu ni… Orang tua2 dan budak2 kat rumah ni gemar makan kek butter… Bila birthday beli kek kat kedai selalu nya kek span atau kek coklat, lepas tu selalu jer terbuang tak berapa nak makan… tambahan aising yg berlemak dan manis lagi lah susah budak2 ni nak makan. So, birthday mak baru2 ni kena lah buat homemade. lagi pun lebih intim bila anak sendiri yg buatkan… heheee (sendiri yg perasan). Aising nya pula Along try buat caramel aising… rasa nya seperti sekaya…. sedap banget memang padan dgn kek butter… abis licin kek & aising… Alhamdulillah walaupun rupa hiasan tak lah molek sangat.

Source: Azie kitchen (TQ Azie share resepi yg mudah & sedap)
(Along taip semula utk mudah rujuk dan cara2 di ubah sedikit)
Hasil: 8” bulat / 8” persegi
BAHAN2:
250g Pure Butter
250g Tepung-Naik-Sendiri
180g Gula Kaster
4 biji Telur
½ cwn Susu Segar

CARA2:
1.    Pukul butter dan gula sehingga putih & kembang.
2.    Masukkan telur sebiji -sebiji di pukul sebati setiap satu.
3.    Gaulkan tepung di selang-seli dgn susu.
4.    Tuangkan ke dlm loyang yg di lapik kertas & gris.  
5.    Bakar dalam oven yang telah dipanaskan dengan suhu 180C selama 40 minit atau sehingga masak.

Resepi aising karamel tu panjang sikit cara2 nak buat nya... nanti along share in next entri ya... kalau ada permintaan.
Ini gambar yg terdahulu... tak sempat nak posing cantik2 pon...

Tuesday, January 2, 2018

Hokkaido Cheese Tarts

 Posting something I’ve tried many months ago…. thought it is not too late to share here…. at least keeping this blog alive….

Who does not like cheese tarts…. these are so irresistible! May be I was a bit stingy on the filling…. it was supposed to look fat and full but I was desperate for quantities…. LOL! Anyway it was sufficiently cheesy and complimented the pastry well.

Source: K1@Citarasawan
(Translated into English by HomeKreation)
Yields: ~3 dozens
PASTRY:
100g Margarine
30g Caster Sugar
150g Flour
½ bj Egg Yolk (or 1 grade C)

1.    Mix margarine & sugar with spatula.
2.    Add in egg yolk & mix well.
3.    Mix in flour to form dough.
4.    Roll flat and line tart molds. Chill 15 minutes. Bake 170OC for 15 minutes.
5.    Keep until filling is ready.

CHEESE TARTS FILLING:
250g Cream Cheese
40g Unsalted Butter
1 tsp Vanilla Essence
120g Plain Yogurt / Dairy Whipping Cream
60g Caster Sugar
1 Egg White
1 Egg Yolk  – for egg wash

1.    Place cheese, butter & yogurt in a pot and whisk above small fire until smooth.
2.    Off fire, mix in egg white and EV.
3.    Return to fire and cook until boiled and thickened.
4.    Pour into a bowl & cover with plastic wrap. Chill 2-3 hours.
5.       Stir well and pipe into the pastries. Brush surface with egg yolk and bake 200OC for 8 minutes and surface a bit browned.

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BAHASA MALAYSIA VERSION
   Along buat ni lama sangat dulu..… dok kemaskini folder, banyak betul resipi2 yg belum sempat di kongsikan… blog ni pun dah bersawang sakan. Sayang pula jika di perapkan jer resepi2 ni…. teringin nak aktifkan semula blog ni tapi tak banyak kesempatan semenjak dah bergelar warga pencen ni.

Hokaido Cheese tarts ni sepatut nya boncit2 kembung gitew…. ni sebab nakkan banyak tu yg tak berapa nak boncit…. hahahaaa. Walau bagaimana pun rasa tetap maintain dgn cheese filling yg gebu dan lemak berkrim di padankan dgn pastry yg rangup! Nak tengok cheese tarts yg lawa boncit, gi link K1 kat bawah ni ya.

Meh santai2 tepi kolam sambil makan cheese tarts…. heheee

(Along taip semula sbb tak dapat nk copy/paste)
Hasil: ~3 dozen
BAHAN2 PASTRY:
100g Majerin
30g Gula Kaster
150g Tpg Gandum
½ bj Kuning Telur (atau 1 bj gred C)

1.    Kacau majerin & gula dgn senduk sehingga rata.
2.    Masukkan kuning telur dan kacau sehingga sebati.
3.    Masukkan tepung dan gaul rata.
4.    Gelek doh dan tekan ked lm acuan tart. Sejukkan 15 minit sebelum di bakar 170OC selama 15 minit.
5.    Simpan kulit pastry dlm bekas kedap udara sehingga di perlukan.

CHEESE TARTS FILLING:
250g Cream Cheese
40g Mentega Tawar
1 sk Esen vanilla
120g Plain Yoghurt / Dairy Whipping Cream
60g Gula Caster
1 Putih Telur
1 Kuning Telur – utk sapuan

1.    Satukan keju, mentega & yoghurt dlm periuk dan whisk di atas api kecil sehingga licin & tidak berketul.
2.    Tutup api, campurkan putih telur, EV, kacau rata.
3.    Masak semula dgn api kecil sehingga meletup2 & pekat.
4.    Tuang ked lm mangkuk & tutup dgn plastic wrap. Sejukkan 2-3 jam.
5.    Kacau rata & masukkan ked lm piping bag & picit ked lm kulit tart. Sapu kuning telur di atas nya.
6.    Bakar 200OC selama 8 minit dan permukaan sedikit terbakar.