Black Glutinous Rice Ice Cream

It's not easy updating my blog lately, summer its here !! So many things need to take care of and I just have 2 hand. Busy with my daughter summer camp schedule , everyday during summer break. Before I know, the time is clicking .. oh, NO .. No more time for baking, or finishing my quilting project. 

St.Louis has a crazy weather ever, we just start summer day but the heat is already reach 104 F - hot.. hot.. hot, I my self never like to turn on the oven during this time, just simply baking is fine for me. And making home made Ice cream is MUST !!  The glutinous black rice here is remind me about eating 'Es Potong' when I visited my country about 2 years ago, my daughter loved it.  So, I decide to make my self. The result is awesome, this is a second batch I made already. And become my daughter favorite home made Ice Cream ever.

Black Glutinous Rice Ice Cream (Es Potong)

Ingredients

One hand full of black glutinous rice, washed and soaked whole night

3 cups water
1 cups half-and-half

1 cup coconut milk

1 cup whipping cream

2 cup sugar

2 pandan leaves, washed and tied into knots

Direction :

My lazy method and yet simple no more mess around the kitchen top, I put black rice, water, pandan leaves on slow cooker for almost 3 hours, until all the grain become so tender.  Discard the leaves, let it cool before continue to next step.

Combine all ingredients : half and half, coconut milk, whipping cream and sugar in  a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170 degrees F. Add, the black rice cooked, stir nicely. Remove from heat and allow to cool slightly. Pour mixture into lidded container and refrigerate mixture overnight

Freeze mixture in ice cream freezer , Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving. Enjoy..

Note from me :

1. Another day I using 2 cups of coconut milk and skip half and half, and voila.. I get more exotic taste as I expect.  

2. Using palm sugar is giving a more darker effect to the ice cream than white sugar.

Quilts For Kids - Downy Touch Of Comfort Program

I’ve been heard about amazing program from my fellow blogger, Ashley called : “Downy Touch of Comfort Program Quilts for Kids” - that quilter can volunteer helping to making blanket for children in hospital all over the country.

I’m just beginner, what I know is sewing straight line that’s it. But that didn’t make me stop doing something for others. After read the article, I encourage my self to contact them. Within 1 week, their sent me quilt kit package. Contains with fabrics already cut with different size and some instruction how you can create pretty blanket. And you have time to sewing within 6 weeks.

I finished the project for 1 weeks, and already sent back the quilt to them. So, if you who lives in USA like to doing volunteer please check their website here :

 http://www.quiltsforkids.org/

I admit that my quilt is not perfect enough, but what I’m thinking is (maybe) the blanket will cheer the little ones who MUST to stay in hospital.  One thing I loved, we can give name for blanket you've been created. I called 'BLUE WAVE' for this quilt, is that cute name ? I bet a baby boy will accept this blanket. And hope he will like it.

Banana 'zebra' Chiffon Cake

I've been making this cake 2 time during last week, woow, never happen before that my hubby LOOOOVEEEES the cake so much

BANANA CHIFFON CAKE
7 yolks
100 gr palm sugar
175 gr all-purpose flour
100 gr ripe banana
1/2 tsp salt
1 tsp Baking Powder
80 ml vegetable oil
1 tsp banan essence or vanila extract or spekoek spice is work too
250 ml white eggs
100 gr powder sugar
1/2 tsp Cream of Tart-tar or lemon juice
2 tbsp fine chocolate powder or 1 tsp chocolate paste


Center a rack in the oven and preheat it to 325F.

Cut a round of parchment paper to fit the bottom of the pan and cut out a hole in the middle to fit the center tube of the pan. This cake is baked in an ungreased pan because greasing the pan would keep the batter from rising and gripping the sides of the pan as the cake bakes.

Over a large piece of parchment paper or bowl sift together the flour, salt, and baking powder

With hand mixer mix sugar and yolks until dissolved very well. Adding the dry ingredients towards the side of the bowl. Add the banana mixture. Using a rubber spatula, stir together until thoroughly combined.

Place the egg whites in the grease free bowl of an electric mixer or in a large grease free bowl. Using the wire whip attachment or a hand held mixer, whip the egg whites on medium speed until they are frothy. Add the cream of tartar if using. Slowly sprinkle the sugar and continue whipping until the egg whites hold glossy and firm but not stiff, peaks, about 5 minutes.

Fold the egg whites into the cake batter in 3 to 4 stages, blending thoroughly after each addition. Transfer the batter to the tube pan. Use the rubber spatula to smooth and even the top.

Take about 5 big spoon of batter, add about 2 fine chocolate powder or 1 tsp of chocolate paste, mix well.

Since I using original chiffon pan, on the one side of pan I started by dropping 1/4 cup of vanilla batter. It will spread a little bit. Then Measure out a 1/4 cup of chocolate batter and pour it in the center of your vanilla batter . Repeat this process, continuing with 1/4 cup scoops of alternating flavors, each flavor of batter dropped into the center of the previous circle of batter. The batter is thin enough that it does not take long at all for the batter to spread out a little bit.

Bake for 1 hour, or until the cake tester inserted in the center of the cake comes out clean.(Mine took 45 minutes).

Remove the pan from the oven and invert it over a cooling rack onto its feet or over a funnel or a thin necked bottle. Let the cake hand to cook completely. Don't set the pan on a cooling rack on its base. This will cause the cake to collapse onto itself.

Don't shake the cake out of the pan before it is cool. Once the cake is cool. use a thin blade knife or flexible blade spatula to run across the outer edge and the inside tube to help release the cake from the pan. Invert the cake onto a rack, then reinvert onto a serving plate.

Place the cake on a rack over a lined baking sheet. Sprinkle with confectioner's sugar if using.