Friday, March 28, 2014

Onde Onde / Sesame Seed Ball

I must to admit 'food' is my biggest weakness.. I love food, good food, soul food, may be because I am asian ! We always appreciate home cook food . Now, here a thousand miles away from home - I move to different land, I found myself miss my mom food alot - I do cook for family, but sometime the sensation is different than I ever feel before.
There is one sweet snack I miss alot is onde-onde / sesame seed ball - some called, 'Ma Tuan' One of the most beloved Asian sweet dumpling. The texture of dumpling itself is not hubby or little one fav. so, you know next ... I am the one who will enjoy the sweet ... I don't mind at all .. :)))
Onde-onde / Sesame Seed Ball
Ingredients :
For Dumpling
250 glutinous rice flour
50 gr tapioca flour
50 gr sugar
1 tsp salt
250 cc warm lite coconut milk
sesame seed
For Filling :
150 gr dried,hulled and split yellow mung beans
200 gr sugar
1 tsp salt
1/2 tsp vanila extract
about 200 gr water
Directions :
Making filling :
1.Rinse the mung bean, put them in a bowl, and add water to cover by 1 inch. Let soak for 2hour or overnight.
2.In medium heavy pot, add water , beans , salt, let boiled and cook until tender and add the sugar , vanila. Stir and cooked until the bean firm and smooth out. Turn off the heat.
3. Transfer to plastic container and cool at room temperature before using. The paste can be refrigerated for up to 2 weeks or frozen for a month.
4. Measure 1 level tsp of paste for each dumpling and roll each portion into a small ball. Put on a plate, cover, and set aside.
Tips : an easy way, skip (1)-(2) by put all the ingredients into the pressure cooker, close the lid, turn the heat to medium high. Wait until pressure cooker give a wishtle sound than start to set the time for 7 minute. And you are done !!
Making Dumpling :
Put the flours , sugar, salt, in a bowl and make a large well in the centre. Pour the warm coconut milk into the flour mixture . Use the wooden spoon or spatula to combine, stirring and eventually pressing the ingredients into the ball. Transfer to a work surface, the dough will still be warm , so be carefull and knead until smooth. Cover with plastic wrap
take about 1 tbsp of dough, roll into a ball. Repeat with the remaining dough pieces to yield 15-18 balls total.
for each dumpling, take a ball of dough and make a deep indentation to create a little cup. Aim to make the cup about 1 inch deep. You can build up the wall by pressing it between your tumb and index finger. Put a ball of paste in the well, tapping it down a bit. Close the cup, making sure that the filling is closed. Pinch and twist off any extra dough and seal well.
Roll the dumploing between your hands to make it perfectly round and smooth, slightly wet your hands before this final roll if the dough feel dry . Set aside and repeat to make more. cover the filled ones to prevent drying.
Put the sesame seed in a small bolw. Dunk each of dumpling into the bowl of water, shake off the excess water and then put it in the bowl of sesame seeds. Dredge the dumpling to coat it well with sesame seed, the place it back on your work surface. Repeat the remaining balls.
Use a wok or a pot, (about 4 quart pot) . Pour in the oil to a depth of 2 1/2 inches. Heat over medium . Fry the ball, 5 at a time, for 7 minute, frequently turn and stir the balls to prevent uneven browning.
To better taste, try to eat them the day after they are made !! :)

Sunday, March 9, 2014

Cinnamon & Hazelnut Meringue

Meringue by Fitri D. // Rumah Manis
I think this is the best meringue recipe I ever find ever, using the Swiss meringue method .. its so delicious ..and  the cook book is so highly recommend too , Ottolenghi - The Cook Book .. !!  Let's have a try but not recommend to bake this during summer time because a long hour of using the oven, try bake during winter only, it will. keep your room warm :))

Cinnamon & Hazelnut Meringue

Source : Ottolenghi - The Cookbook

Ingredients :
200gr free-range egg white (about 7)
260 gr superfine sugar
140 gr dark brown muscovado sugar
1/2 tsp ground cinnamon
30 gr unskinnd hazelnuts, coarsely chopped

Directions :
Pre heat the oven 225 F
Fill a medium saucepan with water and bring it to a light simmer
Place the egg white and both sugars in a heatproof bowl large enough to sit on top of the pan. Put in over the simmering water, making sure it doesn't actually touch the water, and leave it there about 10 minutes, stirring occasionally , until the mixture is quite hot (105F) and the sugar have dissolved into the whites.

Pour the whites into the bowl of a stand mixer fitted with the whisk attachment, and whip on high speed. Work the meringue about 8 minute, until the mix has cooled completely . When ready, it should be firm and glossy, and keep its shape when you lift a bit with spoon.

Sprinkle with cinnamon over the meringue mix and use a rubber spatula to fold it in gently.

Line a flat baking sheet or 2 depending on their size with parchment paper.
Have ready 2 large kitchen spoon. Use one of them to scoop up a generous spoonful of the meringue and the other to scrape this out onto the line pan, sprinkle with hazelnut

Place in the oven and bake for 1 1/4 to 2 hours. To check, poke them gently inside and look underneath . The meringue should be nice and dry underneath and still a little soft in the center.

Remove from the oven and leave to cool. Store in a dry place, but not the fridge, the meringue will keep for a few days.

Note :
ooh.. jeez, I think my mind is always somewhere else ... it was funny moment, until I saw pictures in this page again several days after I posting .. what the heck those book sitting there but accessori , no.. i don't mean that ... I was about to telling you about the novel that I read , i tell you that book is so recomended from me .. well, you know I am a big fan of James Petterson, but this book is kind of different than the series I read before .. the title is Suzanne's Diary for Nicholas ... I love the book .. I enjoy the book. Go to local library , get that book.. and read it .. i think you will like it as I do ..   Anyway, I found the movie from netflix .. I plan to watch the movie over the weekend , and see if I won't feel dissapointed as like before.. you know, sometime book is better than movie it self..

Friday, March 7, 2014

Layer Steam Cake

Layer Steam Cake by Fitri D. // Rumah Manis
It has been awhile not to make steamed cake , if I remember it was 8 years ago I made this kind of cake until I saw one of my friend posting on facebook page couple days ago. When I decided to make again I was worry that I am the one who will eat a whole cake . Surprise.. surprise every one like it. My husband said, he like the soft cake like this. Its remind him about her last beloved mom (God Bless Her) - that's actually kind of cake she always made for her kids.. steamed cake.. really ? aaah.. I feel relief , I don't need to offer every one to try ..the cake dissapear so quick..

Indonesian Steamed Layer Cake
Ingredients :

6 yolks + 3 white eggs
250 gr granulate sugar
1/2 tsp salt
1 tbsp condense milk
1 tsp vanila extract
150 gr all-purpose flour, shifted
1 tbsp milk powder - I used MILO
1 tsp baking powder
200gr butter - I used 100 gr un-salted butter + 100 gr margarine
100 gr chocolate powder
1 tbsp spekoek powder

Directions :
Using 9x5x3inch loaf pan , buttered and bottom lined with a rectangle of parchment paper.

Prepare the steamer pot - I got mine from Asian Store a long ago , diameter of pot is about 28cm - it's quite big pot with 3 layer. Put some water into the pot, make sure not reach the divider . Turn on the heater on medium high.

Wrap a frying pan lid with a kitchen towel. This will prevent condensation from falling onto the cakes while steaming.
Meanwhile , beat the butter with stand mixer on medium speed until turning pale, than add the sugar in 3 step, let mix together until they well blend (in this stage if you rub between your finger, you wont feel the sugar) ; add the eggs . Mix well, about 8 minute.. than add condense milk.

Turn off your mixer, add the flour, baking powder, milk powder - mix with rubber spatulla .
When the water starts to boil, place the loaf pan inside the pan.
About 1/2 cup of batter at the time, add into the loaf pan, smooth the top with back of spoon. (Some suggestion to add about 4 tbsp of batter for every layer, which is time consuming for me, so to my healthy reason I just drop 1/2 cup of batter for every layer LOL )
Cover with the lid and steam over medium-low heat for 10 minute.
Mix the chocolate powder and spekoek powder together
Open the lid, be careful with the hot air comes from the steamer- take the pan out, sprinkle the top of steam cake with chocolate mixture, make sure you sprinkle evenly (using small flour shifter to distribute evenly) .. and you will see the reason why after the work done !
Add another layer of batter (try to do the same amount for every layer) - hey, I didn't do such a great job, since I must to do several thing in the same time.. jezz..
Cover the steamer. Steam again for 10 minute.. and repeting the process until the last drop of batter. For the last batter, steam for about 20 minute.
Let it cool before you slice the cake... and enjoy your afternoon with a cup of tea or whatever drink suit to you. Happy Baking..
Update :
Make your own bumbu spekoek / spekoek spice:
add the same amount of spices below and mix well - keep in the tight jar for next use
- cardamom powder
- nutmeg powder- cinnamon powder- clove powder

Thursday, March 6, 2014

Art Work

artwork by Fitri D. // Rumah Manis
As a parent , we were so thrill to received a mail week ago from my daughter art teacher, said that one of her art work has been chosen to represent her school at the North Art Exhibition 2014 !! This is 2 years in row she is doing great at Art Class at her school. Yes, I am so proud of my little one , who doesn't ?   Last night we attended the exhibition - it was nice night , so many art work delivered from kids from age 6 to high school ages from around the region, I saw so many talented kids - they are really talented kids, so many pretty artwork. I couldn't take many picture since the place is too crowded ..

And since she did fabulous job, I think she deserved a good treat. I took her to yoghurt place that she loves most, Froyo .. !! yuumm

Monday, March 3, 2014

Play Pretend

Play Pretend by Fitri D. // Rumah Manis
No school (again!) due to the weather .. and this what we love to do together, 'play pretend' .. mom as a teacher and daughter is a good student.

Soon, my little one will take a break and do baking as she like to do next. No school sometime mean I won't have much time to sewing, but I don't mind at all .. time is running to fast, before you know .. the little one will grow as a teenager ... *well.. maybe too soon .. but that what I feel as a mom..not always have enough time to holding her while she was a baby ..

Thank you to uncle Reza for sending her a package of coloring pencils,. its so pretty, though ..she using it alot . :)