Saturday, February 21, 2009

Bluder Tape // Fermented Cassava Cake

Tape, or fermented cassava is very popular in Indonesia. Its very easy to find TAPE in street vendor or you even can make your own TAPE. Pretty simply and easy, some people like to eat tape for snack in lazy afternoon or you can mix into batter like I did.

Bluder Tape // Fermented Cassava Cake

400 gr fermented cassava, discard fibre, mashed

7 eggs yolk

4 eggs white

200 gr Caster sugar

100 gr plain flour

125 gr butter / margarine, melted

100 gr coconut milk (lite)

Almond slice or cheese , for topping

Preheat oven on 350 F, Grease the 20 cm tin

In small bowl, mixed together cassava fermented with coconut milk. Set a side

Beat the yolk, 2 white eggs and sugar with electric mixer until fluffy. Add margarine / butter, flour mixture and cassava mixture, mix little bit a time. Set a side

Beat 2 white eggs, with electric mixer until peak, and with a wooden spatula add 3 times into cassava mixture, combine well. Pour cake batter into pan , sprinkle with almond or cheese

Bake until brown or the skewers come clean when inserted (about 40 minutes)

Make your own fermented cassava

1 kg root cassava, Peel the hard skin, clean, wash good

1 pieces (+/- 10 gr) sweet yeast / starter - easy to find in local Asian Store

Cook root cassava with steam or boiled method until soft about 30 minute. Set a side, let the cassava really cold and sprinkle with sweet yeast powder (made from rice flour) , stored in airtight container. keep in warm area for 2 3 days. The fermentation will produce a moist cassava

Wednesday, February 11, 2009

Macaron madness..

I’ve been trying with many kind of macaroon recipes for almost 2 days. In those recipes, there always seems like there is something that can go wrong. First tried, batter flow like a water, so I just dumped into the sink , 30 minutes latter I tried another recipes , it was look like a macaron , even not look perfect , I mean there was no "foot" as the real macaroon. But I still enjoyed eat all

A Second day, I tried bake another batch from a different recipes.. whoa.. all macaroons cracked, I couldn't even take from the paper. Well.. well .. you can call me "CRAZY" because .. after 3 times fail, I don't like to stop. So, with my last passion .. I try another recipes .. ulalalalaa... it's work .. !!!!

So, from now on I never worry anymore if have much of left over white egg ... there is another way to use , MACARON .. !!

Thank you for HELEN - a.k.a Tartelete for step by step Macaron Tutorial, I absolutely love them

Sunday, February 1, 2009

Almond Crisp Drizzled With Chocolate ... look at the title of this cookies.. so long.. like a train ^_^ hiyaaa... but try it , and you won't stop!!

Almond Crisp Drizzled With Chocolate
source : Cookies - William Sonoma

125 gr un-salted butter, at room temperature
220 gr firmly packed light brown sugar
1 large egg
1 tsp vanilla extract or use 1 tsp almond extract
125 gr all purpose flour
1 tsp baking powder
1/2 tsp salt
60 gr finely chopped almonds

For Chocolate Glazed

185 gr semi sweet chocolate, chopped
1 tsp solid vegetable shortening

Directions :

In a large bowl, using electric mixer on high speed, cream the butter until it is fluffy and pale yellow. Add the brown sugar and continue beat on high speed until the mixture is no longer gritty when rubbed between your finger and thumb. Add the egg and extract and beat on low speed until blended.

Sift the flour, baking powder, and salt together onto a sheet of waxed paper. Add to the butter mixture and mix on low speed or stir with a wooden spoon until well blended. stir in the almonds.

preheat the oven 350 F . Have ready 2 ungreased baking sheet.

drop the batter by level teaspoon onto the baking sheet, spacing the cookies at least 5 cm apart. bake until the edges turn golden but the cookies are still soft, about 5 - 7 minute. Let the cookies cool on the pans on wire rack for exactly 5 minutes before carefully transferring them to the racks to cool completely.

to make the chocolate glazed, put the chocolate and the shortening in the top of double boiler over barely simmering water, and stir until melted and blended.

using the tines of fork, drizzle the chocolate on the top of a cooled cookie. repeat the remaining cookies. set on wire rack and let cool until set, about 1 hour.