Layer Steam Cake

 

 

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

Keep our tradition

 

Baking a (very) rich Indonesia layer cake is always on my list especially for big celebration such Eid Celebration. One a reason is too keep our tradition going in our international household :) .

You will never see me bake this rich cake in regular day, too much work for sure and I don't feel like to keep the weigh-scale needle going to the right side either. This little cake is contain 30 yolks... *grin* so, please if you are on diet, stay away from this cake even just for a slice :D

And in this moment I 'd like to say : wishing you happy Eid Mubarak - TAKABA LALAHU MINA WA MINKUM

Lapis Legit
by Yasa Boga Book

300g butter,
200g margarine,
3 Tbsp sweetened condensed milk,
1 Tbsp mixed spice,
100g plain flour,
350g caster sugar,
30 egg yolks,
½ tsp vanilla

Preheat the oven to 300 F

Beat the butter and margarine until fluffy and pale. Add in the sweetened condensed milk. Beat until well mixed. Set aside.

Beat the egg yolks, sugar and vanilla until thick and pale. Whisk in the butter mixture one spoon at a time, mix well. Fold in the sifted flour and spices, mix well.

Prepare a square cake tin 22x22cm, line with greased and floured baking paper.

First layer: Spoon the batter into the tin, 3 Tbs at a time, level the surface. Bake first layer.

Next layers: Spoon in 3 Tbs batter on to the first layer, level. Bake under the grill for about 3 minutes or until the surface is golden brown. Remove and repeat the process until all batter is used.

Last layer: adjust the oven back to 350F. Spoon the last mixture, level and bake until golden brown. Remove from the oven and let cool on the wire rack.

Sliced to serve - this cake even better after 1-2days baking.

Ketan Serundeng Ikan / Glutinous Rice Cake with Shreded Fish Topping

I've been contacted by Lubna Karim - from Yummy Food ; to participate into her event "Joy from fasting to feasting" about a week ago. But with all 'the chaos' around me ; I hardly to manage my time until today . 

I love her idea to share our tradition to other fellow blogger during Ramadan - wish I have more time to take more decent picture than the one I sent to her.

Take a peek at her blog and her event HERE - and you will find so many interesting recipes from all around the world and common serve during Ramadan.

I share 'Ketan Serundeng Ikan'  recipe and will be posted at her blog on August, 7. This recipe is always bring my childhood memory back - the time that I love to sit together with my family for iftar (fasting break time).  After all, what better than soul food for yourself, huh ? :)

 

 

Ketan Serundeng Ikan // Glutinous Rice Cake with Shredded Fish Topping

 

Ingredients :

 

500gr glutinous rice , rinsed well, soaked into the warm water for 1 hours, drained

 

250ml lite coconut milk

2 tsp turmeric powder

1 tsp salt

 

Ingredients for fish topping :

300gr red snapper fillet or tuna or tilapia ; steam for about 10 minutes ; shredded when is cold enough to handle

2 Bay Leaves

3 tbsp vegetable oil

1 1/4 tsp salt

1 1/4 tsp sugar

2 Lime Leaves

 

The Spices, grind very well all the ingredients bellow with mortar or food processor :

3 medium garlic

2 red bird pepper / 2 tbsp sambel oelek

1/2 tsp coriander powder

5 shallot

Directions :

1. Steam the glutinous rice for about 10 minutes

2. Meanwhile In medium pot, boiled coconut oil, turmeric powder, salt - stir very well. Than, add into the rice, mix together, add lime juice. Steam it again until cooked through about 15 more minutes.

3. Fish Topping : in medium wok, saute the spices , bay leaves, lime leaves with vegetable oil until translucent, than add shredded fish , stir ; add sugar and salt. Cooked until the mixture become dry.

4. Serve the cake rice with fish topping. Enjoy.



Ketan Unti // Glutinous Rice Cake

 

I just want to make something that bring my childhood memory back, this dish .. a simple dish .. that most Indonesian's eat for breakfast , Ketan Unti / Glutinous Rice Cake with sweet coconut topping .

So far, only me and my little one enjoy this dish .. not my hubby, well.. he is a picky eater (not much of fan Indonesian traditional cake)

Ketan Unti / Glutinous Rice Cake

Recipe :
300 g glutinous white rice
200 g thick coconut milk
1/2 tsp salt

Method:
1.Soak the glutinous rice about 1 hours
2.Steam glutinous rice in steamer for about 10 minutes , mean while in medium pot, add coconut milk and salt. bring to boil, turn of the heat. Add the glutinous rice  , stir well.
3.Put back to the steamer and cooked about 30 - 45 minute
4.Remove and leave to cool.
5.Serve with coconut toping.

Sweet Coconut Topping
150 g palm sugar *gula jawa - jaggery - brown sugar*
3 Tbsp sugar
1 pandan leave (knotted)
1 grated coconut
pinch of salt
50ml water

Method:
1.Break the brown sugar/palm sugar into small pieces. Combine with the sugar, salt, pandan leave and water. Cover over a medium flame until sugar dissolves.

2.Add in grated coconut and stir till fragrant. Cook about 20 minute.

Banana Chocolate Chiffon Cake

 

Can't tell you more, but this is a second time in a week I bake this cake, I got from my buddy blogger, Rima (A lovely Malaysian lady, who can bake any kind of cake that you can ever imagine, she is .. I'm not kidding)

First time I bake, it just need a half hour to finished half of pan of cake. My cookie monster(s) at home love it .. eergh, I'm talking about hubby and kid. Maybe because the cake is so moist, and light .

Today, my daughter is sick, she get throat-ache and I decide not to send her to school - but she said, in the afternoon she will be fine and will bake a banana chiffon cake!! oh, jezz .. never heard any other kids say that. But she is, it's funny her body temperature turn normal in the afternoon and right the way want to bake . Ok, mommy let her to do that ..

Here is the recipe - Thank you Rima :)

 

Banana Chocolate Chiffon Cake
Ingredients :
20gr cocoa powder
60ml hot water
100gr banana – mashed
35gr cooking oil
½ tbsp chocolate paste
85gr cake flour
1/2 tbsp ground cinnamon
1 tsp baking powder
75 gr caster sugar (I’m sweet tooth, mine is 100gr sugar)
5 yolks eggs
5 white eggs
½ tsp salt
75 gr caster sugar (for white egg mixture)

Method :
Dissolve cocoa powder in hot water. Add smashed banana, cooking oil, chocolate paste, stir well, set aside.
Sift flour, cinnamon, baking powder.
Whisk sugar and yolks with stand mixer until pale. Add in cocoa mixture. Continue to whisk at low speed. Add batter into sifted dry ingredients
Beat white eggs and salt until half inflate, add sugar a little at time and continue to whisk till stiff peak.
Add egg white , fold in gently and lightly. Pour into ungreased chiffon pan
Bake in preheated oven of 350 F about 50 minutes (usually this chiffon bake till 60-70minute, but mine just 50 minutes and this keep my chiffon so moist)

Friday Project .. done !!

 

Phuuuih.. finally, my 3 quilts blanket are done ! I just need to put my sewing label on it. I put them on listing at my new Facebook Pages, and I'm still thinking to create a new Etsy shop as soon as possible.. (well, if the customer take a whole blankets, the story will be different than :)  I gave you a sneak peek last Friday , and voila .. you can check the result at my pages here :

 

RUMAH MANIS HANDMADE

Anyway, now I have time to bake again .. my "cookies monster" member are craving for my cake .. 

Ubee Cake is an easy cake, eem.. a little trick for my hubby actually, he doesn't like taste of sweet potatoes - so, I just mixed the sweet potatoes into the cake batter .. No complain, and he ate almost half of portion of 9inches of cake LOL.
 

 

UBEE CAKE / Sweet Potatoes Cake
100 grams yellow sweet potatoes, wash, steamed, smashed.
75 grams lite coconut milk
75 grams butter, melted
10 yellow eggs
2 white eggs
125 grams granulated sugar
½ tsp salt
125 gram all purpose flour
¼ tsp baking powder
25 grams rice chocolate (meises)

1. Prepared the oven for 350 F -  greased 9 inches round baking pan. Set a side

2.Blend sweet potatoes and salt together, set a side. Add melted butter, mixed very well.

3. With hand mixer whisk eggs, sugar, salt until well corporate. Add flour and baking powder, stir with spatula. Add sweet potatoes mixture, once at the time – make it 3 times, mix well. at last, add rice chocolate, stir it.

4. Bake for about 35-40 minute or until the skewer comes clean when you poke in the middle of cake.

 

Here is some of finished project , some are reserved - I suggest you to check direct to my facebook pages for better view. And just e-mail me if you interest to get one , a very cute custom made for yourself, friends or your kid teacher maybe . I can make base on your own colors choice and theme :))
 

 

Klepon Ubi

 

This recipe is a little bit of modification from original recipe, as I know the original recipe just using glutinous rice flour. But the new one add sweet potatoes - to me, the texture is more soften than regular one and yet delicious. And this dessert become popular among Indonesian's Food Blogger - I tell you, how easy media attract you ^_^

Thought using purple potatoes giving more pretty colors too, but too bad I couldn't fine the purple one so just grabbed the red / yellow sweet potatoes than.

KLEPON UBI
Recipe Ingredients:
200 grams of sweet violet / red/ yellow potatoes (steamed, mashed)
150 grams white glutinous rice flour
1 teaspoon salt
approx. 100 ml or less cold water water (for dough)
500 ml of water (for cooking)
100 gr grated coconut (steamed + add a pinch of salt)
50 g brown sugar (chopped)

Directions :
Combine sweet potatoes, white glutinous rice flour, salt and water. Stir well.
Take a little dough, fill with brown sugar. Make a round shape as big as lime size
In medium pot, boiled water. Add the potatoes ball , cooked until the dough are floating. Try not to put too many dough so not over crowded.
Roll in shredded coconut.
Serve.

Lapis Legit Prunes

Aaah.. finally, I can tell you, 2 hours baking ? worth it !! Well, this is the MUST cake at ours home for Eid Fitri Festive. My hubby favorite's Indonesian cake ever. I introduce him for the first time when he met me, long time ago. Since than he fallen in love with this cake. But I bake this for special occasion only, too much work..

Lapis Legit Prunes

Source : Yasaboga

Ingredients :
300g butter
200g margarine
3 Tbs sweetened condensed milk
1 Tbs spekkoek spice  (make your own : ground cinnamon, nutmeg, cardamom, and clove)
100g plain flour
350g caster sugar
30 egg yolks
½ tsp vanilla

prunes, thin slice if you use
 

Directions :
Beat the butter and margarine until fluffy and pale. Add in the sweetened condensed milk.

Beat until well mixed. Beat the egg yolks, sugar and vanilla until thick and pale. Whisk in the butter mixture one spoon at a time, mix well. Fold in the sifted flour and spices, mix well. Prepare a square cake tin 22x22cm, line with baking paper. Spoon the batter into the tin, 3 Tbs at a time, level the surface. Bake first layer with oven temperature reach 350 F until golden brown. Change the setting to grill / broil low heat. 

Spoon in 3 Tbs batter on to the first layer, level. Bake for about 3 minutes or until the surface is golden brown. After 3 layers add slices of prunes, remove and repeat the process until all batter is used. Remove from the oven and let cool on the wire rack.

Note to my friends, visitor, fellow blogger :
Maybe this is my last posting before Eid Fitri Festive, I would like to say :

A very Happy Eid Mubarak to you and your families. 
"Taqaballa Allahu mina wa minkum Al-‘Amal Al-Saliha”

May Allah accept from you and us the good deeds

Pisang Molen Keju // Banana Wrapped in pastry

It's only me or others feel the same like I do ? I always miss my home town, my extended families especially during Ramadan. I miss the moments while we were a little, mom prepared snack - a sweet's stuff for iftar before we continue with together pray.
Actually I don't really care to make dessert for iftar (the evening meal for breaking fasting during the Islamic month of Ramadan) especially when summer like this, our fasting is getting longer than others. We start since 4.30am till 8.30pm. So, no time to snacking off course.
But not this snack that I've been craving since see the recipe from my talented fellow blogger, mba Hesti - thought I gain 1 lbs everytime visiting her blog .. *grin*

Here is the copy of recipe I got from her. You can use ready to use puff pastry instead but to me, I always want to get as close as the original taste, so it's fine for me to spend more time for preparing to get a very delicious Pisang Molen Keju as like I always get from bread store at Bandung area a very long time ago.

PISANG MOLEN KEJU

250 gr tepung terigu
30 gr gula pasir
2 kuning telur
125 gr butter + 1 sdm butter (Hesti using 125gr korsvet)
1/2 sdt garam (skip if use salted butter)

Filling
Pisang Raja yang matang (kukus, potong-potong)
Keju (i used cheddar slice)
gula pasir atau susu kental manis
1 kuning telor + 1 sdt madu untuk olesan

Cara Membuat :
1. Kulit Pastry campur terigu, gula, garam, aduki rata, tambahkan kuning telor dan air, aduk kembali . Terakhir tambahkan 1 sdm butter. Bulatkan, simpan di kulkas selama 15 menit.

2. Keluarkan dari kulkas , giling membentuk persegi panjang,isi dengan 125gr butter dingin, Tutup dari bagian yang tidak mencapai butter ke tengah lipatan. Giling lagi , dan lipat kembali seperti cara pertama. Lakukan sebanyak 4x lipatan. Simpan kembali di kulkas.

3. Giling tipis adonan , potong kotak (exact square) taburi tengah adonan dengan gula pasir atau susu kental manis sedikit, beri potongan pisang raja, beri irisan keju (Fitri : pakai setengah irisan keju cheddar slice), Beri gula sedikit diatas nya. Lipat seperti amplop. Oles dengan kuning telur yang telah di campur madu.

3. Letakkan di baking pan, beri jarak, panggang sampai kuning ke-emasan. (Fitri : 350 F selama 20menit)

Note :
- if you need translation of this recipe, please send me message.
- I've been tried short cut before using 'ready to use, puff pastry' the result was puff very nicely on the oven, 10 minute after left oven.. the pastry is shrink.. eeeerrr.. so, to me, the best way is made from stratch.

Lapis Legit Durian

It's been an ages I'm not making this cake - ah, making lapis legit is a time consuming task that demands a lot of patience. I spent a very long hours to bake 1 8inch round layer cake like this. But you know, every time I complain about the process of making lapis legit, the result is always worth it.

Lapis legit contains several different spices, as we called 'bumbu spekoek ' but this time, I add some durian mothong ; well totally different flavor from original lapis legit aroma.

I promise to make an original taste of Lapis Legit next time *cross finger* :D

Lapis Legit Durian

Recipe : From Lydia - My Kitchen Blog

Ingredients (8" x 8"):
400g Butter
150g Sugar
10 Egg Yolks
1 tsp Durian Essence
1 cup Durian Puree (+/-)
60ml Milk
200g All-Purpose Flour
50g Corn Flour

7 Egg Whites
150g Sugar

Methods:
1. Grease and line the bottom of a 8" x 8" baking pan. Preheat oven to 200degC (upper heat only).

2. In a large mixing bowl, cream together butter and sugar until light. Add in egg yolks and continue to cream until smooth and fluffy.

3. Add in durian essence, puree and milk, and stir until well blended. Sift and fold in flours until well combined.

4. In a separate bowl, beat egg whites until foamy then add in sugar gradually while beating. Continue to beat until stiff. Stir it into the batter and mix until well combined.

5. Spoon about 100g of the batter into the baking pan and spread it evenly. Place it in the middle of the oven and bake until golden brown.

6. Remove it from the oven, use a fork to prick some holes on the cake. Then spoon another 100g of the batter onto the baked layer and spread evenly. Bake until golden brown. Repeat this step until all of the batter is used up.

7. Remove the cake from oven, invert and cool on rack.

Pandan Chiffon Cake

it's so uncommon for American to add cheese as a topping for the cake, but we are Indonesian has a very popular cake you will love *and we do love it*   First time I bake Pandan Chiffon Cake for my husband , oh wow, surprise how my husband and daughter like the cake.  The recipe i got from my beloved friend, Mrs.Estherlita - we don't put oil for this cake, and I tell you the taste is great !!

I chose English Cheddar Cheese which the taste is more closer with Indonesian Kraft Cheddar -

Pandan Chiffon Cake

Recipe : Estherlita 'dez kitchen'

Ingredients :

100 gr plain flour

115 gr caster sugar + 56 gr sugar

3/4 tsp baking powder

6 eggs

3 tbsp water

1/4 tsp cream of tartar or lemon juice

salt

1 tbsp pandan paste

Sifted together : flour, 115 caster sugar and baking powder , set aside

Whisk or mix until smooth: 6 eggs yolks, water , a pinch of salt, pandan paste

Whisk together 6 egg whites, 1/4 tsp cream of tartar and 56g caster sugar until stiff peak
Mix together egg yolks mixture with flour mixture, and then fold in egg white mixture (which is already whisked until stiff peak). Pour into a chiffon cake tin without greasing or lining. Bake for about 45 minutes to 1 hour. Turn the cake upside-down as soon as it is removed from the oven and let cool that way. When it is cool enough, loosen it up with thin spatula around the edges or it will just come out easily. Decorate or garnish as you wish.

Icing/Frosting:

Mix all the ingredients until smooth and spread on the cake:

100gr vegetable shortening

100gr butter

300gr icing sugar

3 Tbs sweetened condensed milk

1 tsp vanilla extract

Topping : grated English Cheddar cheese

moody .. moody .. november

Moody person ! you can call me that :) yes, that's me ! today I want to do this, tomorrow I will forget and change with another project .. and always happen, until i realize the times flew away. For awhile I just forget about updating my blog, I did another project .. sewing my daughter clothes ! yeaaah.. not such a great result like I want, but I'm happy that I can do it. As always to trust yourself , you know more than you think can do

And Thank you for my beloved friends, Kris from Bake In Paris who always stopping by to say HI ! and he might be wonder, why no more a new recipe on my blog. :D actually i still do a lot of baking, but just not in the good mood to taking picture .. to cold to go outside and preparing prop and so on. Huhuhu.. November already, weather extremely goes crazy, today very cold, tomorrow can be hot. But what i remember about November is , we will have many celebration coming soon. hmm.. will tell you soon :)

For now, please enjoy my ultimate Mocha Coffee Tart ^_^ *yeaah, you won't believe how many times I bake this cake every month, for family, for friends, for party.. etc .. the cake is so moist and light, and the funny is , every time my friends comes over, and have this cake for dessert , they will forget that they are on diet.. bad..bad..bad :D ^LOL^

Mocha Coffee Tart
8 egg yolk
5 egg whites
125 gr butter, melted
100 gr all-purpose flour , shifting
175 gr granulated sugar
2 tbsp coffee espresso (i using nescafe) dissolved in 1 tbsp hot water
1 tsp baking powder
1 tbsp white milk powder
1 tbsp coffee liqueur
1/2 tbsp emulsifier - or substitute with 2 tbsp condense milk

Directions :

Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 2 8-inch cake pan with cooking spray and set aside.

In medium bowl, add melted butter with coffee liquid, set aside

Whisk together flours, baking powder and milk powder in a medium bowl, then sift ingredients through a fine mesh strainer.

Using electric mixer, mix together until double size : sugar, egg, emulsifier. Gradually add sifted dry ingredients and stir until just incorporated; do not over beat. Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool completely.

While cake is cooling, make the coffee butter frosting:

Coffee Butter Cream :
enough to cover 2 8-inch cake

100 gr salted butter
100 gr pure vegetable shortening - zero trans fat)
300 gr icing sugar / powder sugar

2 tbsp condensed milk
1 tbsp mocha paste
1 tsp coffee liqueur

Combine all ingredients in a bowl and beat with an electric hand mixer until soft and creamy. Spread frosting evenly over cake . And sprinkle with oven roasted peanuts along the side.

Bola Kacang Hijau Siram Santan

This year, the holy month of Ramadan comes on summer day. Is pretty tough for some Moslem's to do fasting, but since we've been practiced at very young age, so it's not such a big deal anymore . The activity during Ramadan is more personal interest for me, you do what you belief in your heart and soul. and , i think everybody knows what the best for themselves. :)

Spending time together with family, share the food with people , enjoying the food my mom used to cooked for family, listening the 'adzan' calling for praying are the interesting moment I missed a lot since I live here. The atmosphere are totally different.

what i always do during Ramadan , is bake / cooking something more traditional for fasting break / iftar, well just try to make something like my mom used to make. This time , for iftar I made "Bola Kacang Hijau Siram Santan" or Mung Bean Ball Cake with Coconut Milk Sauce

And this is my entry for Joy From Fasting To Feasting hosted by my friend, Lubna Karim ( she is has a great cooking blog, filled with Indian Recipes.) And next I invite you too join into the party too. Please klik HERE to join the event

Ingredients for Skin :

200 gr white glutinous rice flour
20 gr tapioca flour
1/4 tsp salt
30 gr granulate sugar
2 tbsp cooking oil
175 ml warm coconut milk (i used lite coconut milk)

food coloring : green - i use pandan flavor and pink - i use rose flavor

Ingredients for filling :

50 gr un-skined mung beans, soak into the water for an hour
75 ml lite coconut milk
2 pandan leaves

1/4 tsp salt

25 gr granulate sugar

Ingredients for The sauce

750 ml lite coconut milk

1 pandan leave

2 tsp rice flour

1 tsp tapioca flour

1 tsp salt

Direction :

For Filling, i prefer to make filling one day ahead, too avoid spend a lot of time in the kitchen :D

1. steam mung beans about 30 minute, let it cool

2. mix coconut milk and mung bean with blender, until smooth. turn off the blender. put into the medium bowl, add the rest of filling ingredients, mix well.

3. into medium pan, put the mixture filling and cook with low heat about 5 - 10 minute. keep watching pan, the filling is easy to burn. Set aside, let it cool before go to next step.

4. measure the filling about 30 gr and with clean hand roll the filling into a small ball. set aside.

For Skin :

1. mix all the flours, salt, sugar. add cooking oil, warm coconut milk into , mix very well , until everything comes together nicely.

2. divide the dough into 3 batch, add different food coloring into it *i use green, pink and the rest just plain.

3. take the dough just about 10 gram and put the filling inside, and roll into a small ball with your finger. remember to cover your dough to avoid dough become too dry.

4. steam for 15 minutes.

the sauce :
cook all the ingredient with low heat. be careful not over cooked.

Serving :

put the mung bean ball into the plate, serve with coconut milk sauce and sprinkle with toasted black sesame seed and ground peanut.

Purple Yam (Ubee) Chiffon Cake

Chiffon cake get more attention between Indonesian Baking Club member "KBB - Klub Berani Baking" during this month. This group belong Indonesian friends, similar with Daring Baker etc. the moderator challenge members of group to make Chiffon Cake. So, just imagine .. almost every members posted the picture of chiffon cake on Face Book .. how can you just quite , do nothing ? Hahahahha... kidding . Well, I'm not member of KBB Group .. But I would like to try the recipe with a little bit modification :)

I found the purple yam powder from Asians store and wonder what the taste it's gonna be if i add into my chiffon cake ? The result was great , and I love the texture and especially since the color of chiffon transform become 'purple' it wasn't hard to offer a slice of cake to my daughter, oh yeaah.. she loves purple color so dearly ! :D

Purple Yam (Ubee) Chiffon Cake

7 egg yolks (approx. 100 gr)
50 gr sugar
100 ml vegetable cooking oil
100 ml milk or substitutes with 100 ml lite coconut oil
115 gr purple yam powder - easy to find at Asian Store - check out at Philippine or Thailand Aile
60 gr all-purpose flour
1 tsp Baking Powder
7 white eggs
1/2 tsp cream of tar tar
125 gr sugar

Method :

Prepare chiffon pan - do not grease the pan -

In the medium bowl, mix together egg yolks, sugar, milk, vegetable cooking oil, the flour . Stir well, to mix thoroughly.

Mean while, cream together white eggs, cream of tar tar until soft peak. Add in to flour mixture, mix well with a spatula.

Bake the chiffon in a preheated oven 350 F for 1 hour or until golden brown.

Put the pan up side down (some using bottle neck) , let cool.

Banana Cheese Cake

Banana .. Banana .. who doesn't like banana ? I love banana especially now, since I getting lazy to eat *huh.. is this part of my Diet ? could be *LOL* . My husband is not "crazy" about banana, but loves banana bread. Ok, than we share :P one for banana cake and the rest for 'new monkey' at home .

Wanna try this ? go ahead.. very easy and yummy

Banana Cheese Cake

Recipe : Mr. Toni Wahid


Ingredients :

5 pieces of Cheddar slice

100 ml milk

200 gr butter

100 gr granulated white sugar

100 gr riped banana , mashed well

3 eggs

150 gr all purpose flour

1/2 tsp baking powder

1 tsp pured vanilla extract

Directions :

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8 inch round pans.

In a small bowl, whisk together flour, baking soda and salt; set aside.

Simmer the milk into medium heat , add the cheese until dissolved , let it cooled , set aside

In a large bowl, cream butter, white sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the milk to the creamed mixture. Pour batter into the prepared pans.

Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool

Sprinkle with powder sugar before serving.

Bakpao / Pao / Baozi

Indonesian cuisine is as varied as its culture. With the world’s fourth largest population made up of 250 ethnic groups and spread out over 6,000 populated islands, Indonesia, as can be imagined, is a land of huge diversity.

The archipelago once lay along the ancient trading routes between the Middle East and the Far East, a position that opened it wide to the influences from many far-off places. The most popular dishes that originated in Indonesia are now common across most of Asia. Popular Indonesian dishes such as bakpao, siomay also easy to find in Malaysia,
Singapore, Thailand and others Asian country .

Bakpao is a type of steamed, filled bread item in various Chinese cuisines as there is much variation as to the fillings and the preparations. It can be filled with meat and / or vegan fillings . It can be eaten at any meal and is often eaten for breakfast.

What a wonderful day ?? woke up early morning, check my e-mail and got message like this :

"Bakpao/ Pao/Baozi made the Foodbuzz Top 9 today! The Foodbuzz Top 9 is a photo-driven collection of top-buzzed posts within the Foodbuzz community. You may also see your photo in some of the dynamic Top 9 ads running today in the Foodbuzz community. Congratulations again, and thanks for being a part of Foodbuzz!Cheers,The Foodbuzz Editorial Team"

Yeaaaaaaaaah.. !! :D

BAKPAO / PAO / BAOZI

Source : Mr.Sahak Pribadi

Ingredients:

Skin :

250 gr white starch flour / hongkong flour

250 gr flour

50 gr sugar

1 sachet Instant Yeast

1 tsp. baking powder

50 gr. sugar

30 gr. milk powder

250 ml cold water

50 gr shortening

1/2 tsp. salt

Fillings:

100 gr ground beef meat or chicken

2 chopped garlic

1 small onion

5 shallots, thin sliced

1 tbsp sweet soy sauce

1 tsp white pepper

1 tsp salt

1 tsp sugar

1 tsp tapioca water

Method:

(1) Beat all the skin ingredients together in a mixer till it's not sticky. At this stage the skin will be very soft. Leave to proof for 45 minutes

(2) Fillings: Fry shallots and garlic till fragrant then add in all the sauce, and the rest ingredients and then thicken with tapioca water. Off the heat, let it cool

(3) Divide the dough into small balls of 40 gr

(4) Roll out the dough, place the fillings in the middle and the pinch the dough together to make into a flower shape.

(5) Rest pao for 30 minutes and then steam over high heat for 10 minutes.

What for Iftar ?

We need to bring energy back after fasts from dawn to sunset, during Ramadan. Ramadan is time for me to introduce Indonesians Traditional snack to my husband. I tell you, it's not always easy to introduce those kind of snack to him sometime he loves , sometime he say NO, Thanks ! especially if the snack to sticky or to sweet, well.. we have a different meaning of sweet if you wonder why . Sweet but not too sweet, that what he want. But me ?? gosh..!!! if you talk sweet comes from chocolate .. well..well. probably I won't share with you LOL .

Yesterday I made one of Indonesians Snack, 'Getuk Lindri' ala me. Mean is the shape is not same as my mom made, but the ingredients is always same. Did He like ? Yes, He did.. yaaaay... so another day, I made something special for him comes from his country, Iran. See, everybody happy !

And I dedicated this post to my fellow blogger, Lubna for her 2nd event Joy From Fasting to Feasting. and if you like to participate too, please don't hesitate to klik LINK HERE it's fun to tell about your fasting experience and share your special dish with us.

Getuk Lindri (Ground Steamed Cassava)

Ingredients:

• 100 grams brown sugar sugar

• ½ teaspoon salt

• 500 grams cassava, peeled

• 1 tablespoon butter

• ½ half-mature coconut, skinned, grated and steamed for 10 minutes

Preparations:

• Boil sugar, water and vanilla until thick. Set aside until cool

• Steam cassava until soft. Pound while hot, adding sugar and butter well-mixed

• Make a ball shape and serve with grated coconut

And here is another Persian Snack, "Saffron Rice Pudding" I made for my husband for Iftar too, and you can find the recipes HERE

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

Method:
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

Durian Layer Cake

If you ask Indonesian People about their famous LAPIS LEGIT a.k.a A thousand Layer Cake, they will so happy to tell you how delicious this cake. This is no ordinary cake. The baking process requires time and patience since the many layers (usually 18-20) are baked and grilled one at a time

It’s quite a challenge to make this cake. You have to bake it one layer at a time and I think you’re supposed to get the layers to be the same, exact height. It’s time-consuming and needs a steady hand and loads of experience. That’s why it’s so expensive. Making this cake may take a little more work, but the end result is worth the effort.

But this time, I try to make something different . I add durian pure instead the famous spices 'SPEEKOEK' into it, and you won't believe.. the taste is so amazing .. (Thank You to Lydia from MY KITCHEN, for her great inspiration)

Durian Layer Cake

400 gr Butter
150 gr Sugar
10 Egg Yolks
1 tsp Durian Essenes
1 cup Durian Puree (from 2 pieces of Durian Mothong)
60 ml Milk
200 gr All-Purpose Flour
50 gr Corn Flour
7 Egg Whites
150 gr Sugar

Grease and line the bottom of a 8" x 8" baking pan. Preheat oven to 350 F (upper heat only).

In a large mixing bowl, cream together butter and sugar until light. Add in egg yolks and continue to cream until smooth and fluffy.

Add in durian essence, puree and milk, and stir until well blended. Sift and fold in flours until well combined.

In a separate bowl, beat egg whites until foamy then add in sugar gradually while beating. Continue to beat until stiff. Stir it into the batter and mix until well combined.

Spoon about 100g of the batter into the baking pan and spread it evenly. Place it in the middle of the oven and bake until golden brown (+/- 3 - 5 minutes)

Remove it from the oven, use a fork to prick some holes on the cake. layer a cake with a little of butter, very thin and press the cake with a bottom of spoon. Then spoon another 100g of the batter onto the baked layer and spread evenly. Bake until golden brown. Repeat this step until all of the batter is used up.

Remove the cake from oven, invert and cool on rack.