Just a short post, to flaunt my cake.
There are flaws in this cake. The straps of the goggles were falling off. Parts of the fondant was wrinkled.
But i choose to ignore them all and reach for a nearby banana.
seriously, the song was stuck to my head as i was creating this
“ba ba ba.. ba ba nana, BANANAAAH, Potato- naaahh”
Happy Birthday to my nephew Brian who just turned 4!
I hope you liked the cake auntie made for you!
And I dont know how Gru creates his minions. But here’s how i created mine:
A glance at this photo wouldn’t have you guessing of the crazy that went behind making it.
This donut combines two of the most unfitting ingredients ever thought of in a challenge.
Cassava and Yogurt.
The Indonesian Foodblogger has outdone itself by challenging its members to use these two ingredients in a dish.
And if you think things couldnt get any worse, I’ve further outdone myself by choosing another fermenting component on top of my fermenting milk product (read: yogurt).
Yup, you guessed it, this donut is made from fermenting cassava.
While i would love to go on and on about the benefits of food that has been fermented, this donut is not it.
Because all the goodness in eating live organisms went out the window when i drowned these donuts in a pool of hot oil.
But what about the yogurt, you ask?
Well, the yogurt was sugared, egged and cooked to make pastry cream!
Oh wells, YOLO !
So while this donut may not be the healthiest snack.I am glad I took up the challenge to combine two incomplementary product to make a mind blowing dessert.
Here’s to you, IDFB!
Donut tape Singkong (Recipe in Indonesian)
Taken from Sajian Sedap
300 gram tepung terigu protein tinggi
100 gram tepung terigu protein sedang
6 gram ragi instan
35 gram gula pasir
15 gram susu bubuk (Saya pake creamer)
1/2 sendok teh baking powder
200 gram tape singkong
1 butir telur
175 ml air es
40 gram margarin
1 sendok teh garam
minyak padat untuk menggoreng
- Campur tepung terigu, ragi instan, gula pasir, susu bubuk, dan baking powder. Aduk rata. Tambahkan tape singkong. Uleni rata.
- Masukkan telur dan air es sedikit-sedikit sambil diuleni sampai kalis. Masukkan margarin dan garam. Uleni sampai elastis. Diamkan 15 menit.
- Kempiskan adonan. Timbang masing-masing 35 gram. Bulatkan. Diamkan 10 menit.
- Pipihkan adonan. Bentuk bulat lagi. Letakkan di loyang yang ditabur tipis tepung terigu. Diamkan 45 menit sampai mengembang.
- Goreng dalam minyak padat yang sudah dipanaskan di atas api sedang sampai matang. Dinginkan.
Yogurt Pastry Cream
- 2 cups strawberry flavoured yogurt (Heavenly Blush)
- 1/4 cup sugar
- Pinch of salt
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
- In a medium saucepan, combine milk, sugar,and salt. Cook over medium heat until mixture comes to a simmer.
- In a medium bowl, whisk together egg yolks, and cornstarch. Whisking constantly, slowly pour hot-yogurt mixture into the egg-yolk mixture. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens (about 2 minutes).
- Add the butter, and stir into the mixture. Let the mixture cool.
- Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled. Pour into a pipping bag fitted with the longest pipping tip you can find at home.
Take a piece of the donut. Push the tip of the pastry cream filled pipping bag into the middle. Squeeze gently to fill the donut with the pastry cream
For the garnish, melt some hot chocolate over a double boiler. and dip the donut tops into it.
It’s such a shame if i were to miss this month’s Little Thumbs Up chosen theme of Pandan. Especially since i have an overgrown pandan shrub at my mini garden, outside my house.
I didn’t want to make a pandan chiffon cake. That’s a bit overdone
I wanted to make a cool refreshing cup of cendol, an Indonesian (or is it Malaysian?) dessert of coconut milk sweetened with palm sugar.
I’ve been reading a lot of blogs which contrary to our long standing beliefs, regard that coconut milk is good for you. especially when it’s served raw. Ditto for palm sugar in relation to our common out of the mill white sugar.
I didn’t have a problem with those findings. In fact, i am ecstatic. Indonesia is like a coconut depot. i can get a whole coconut for less than USD 50 cents and get:
- 1. coconut water (another superfood),
- 2 coconut milk,
- 3. coconut shavings (which can be ground into coconut flour).
Talk about making your dollar stretch!
So, back to my cendol adventure. I just had a very tiny, insignificant problem: I didnt have that fancy tool needed to make the cendol strands!
*image taken from alatapa.blogspot.com
right, like i would let that get in the way.
So here i go, showing you a step by step pictorial on making cendol. If you’ve been following this blog, you probably noticed that i almost never do a step by step.
A good reason for that is my kitchen is like a hot mess each time i am in it.
a better reason is that i was always too lazy.
But here i am, laziness cast aside.
First, we snip the pandan leaves like so. Drop them into a blender and…
When all the leaves have been blended to pulp sized, and your water is a nice shade of green, you strain it to catch all the water, and discard the pandan leaves pulp.
Pour the green pandan water into your flour which is made up of hunkwee flour, rice flour, and sago flour. Whisk the mixture till well combined.
Restrain this flour mixture, to get rid of any lumps that might form during whisking.
Next, find the biggest cooking vessel at your home.
For me, it’s my giant chinese wok.
Cook over low heat while whisking till the mixture thickens like so:
If you have that fancy cendol tool, good for you!
If you dont, you just have to be extra creative.
Today i used a pipping bag.
Get out your oven mitt! Because you are gonna squeeze the hot pandan mixture into an awaiting bowl of ice cold water. Do not wait for the mixture to cool or it won’t gel!
Next we go to assembly.
A nice serving of melted palm sugar (gula melaka)
Spoon some of that cendol you just made in…
Okay, without the cendol maker, these may be fatter than your average cendol. That’s ok. No one minds. I’m cool with it. You’re cool with it. We’re cool.
Top with coconut milk, freshly squeezed of course.
All the way to the top! *In my haste to taste the drink, I don’t have a picture of the finished glass of cendol with coconut milk all the way to the top.*
50 grams of Pandan Leaves snipped
325 grams of water
Blend the pandan leaves with the water till the leaves are pulped, and the water turns a nice shade of green. Strain the mixture.
The dry ingredients:
25 grams hunkwee flour (Mung Bean flour)
20 grams rice flour
5 grams sago flour
1/4 tsp salt
1 TBS sugar
Whisk the flours together. Add the sugar and salt. Stir to combine.
Pour the pandan water into the flour mixture. Give a good stir. Strain the mixture for any lumps.
Prepare a basin of ice water, ice cubes are welcome. Prepare oven mittens and a pipping bag.
Pour strained mixture into a wok. Cook over low heat till thickened
Pour it into a pipping bag. Using the oven mitts, gently squeeze the cendol into the basin of ice water.
1 L of Freshly squeezed coconut milk, salted with 1tsp of salt.
2 blocks of gula melaka, melted (add water if too thick).
Ladle some of the gula melaka onto an awaiting cup. Ladle some of the cendol, and top the glass with the freshly coconut milk. Enjoy at room temperature or with ice 🙂
What strikes me the most about Nigella Lawson is her beauty.
It’s almost a pity that she is hosting a cooking show instead of starring in a blockbuster movie. What a waste of pretty face, me thinks.
After watching numerous episodes of her show, I’ve come to conclude that Nigella’s style of cooking comes with a careless wanton. She is not very rigid on her measurements. It’s always a “drizzle of this” or a “handful of that”. That doesn’t sit well with me. My sense of estimation is tragically useless.
Thankfully, someone was able to convert her recipes into teaspoons, tablespoons and cups. Precise instructions are my bedrock. Without it, I am just a piece of wood drifting about cluelessly in the world of culinary.
What made this pudding stand out is the use of croissant instead of the common stale bread. This made a very soft, melt-in-your-mouth pudding texture which you barely have to chew.
So, grab a spoon and dig in!
Recipe taken from Food Network.
Caramel Croissant Pudding
2 stale croissants
1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
2 tablespoons bourbon
1/2 cup whole milk
2 eggs, beaten
Preheat the oven to 350 degrees F.
Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this.
Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don’t be too timid.
Take the pan off the heat and add the cream – ignoring all spluttering – followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.
Place in the preheated oven for 20 minutes and prepare to swoon.
I know, i know, majority of you would probably feel repulsed by yet another sugar free, gluten free baby food.
But i feel the need to post this recipe, namely because it’s a recipe I’ve developed myself.
After rounds and rounds of trial error, I’ve finally came up with a cake recipe i really loved.
A cake recipe that’s subtly sweet and soft as can be.
Considering that this is an entirely sugar free (refined/unrefined, synthetic/natural), this is quite a breakthrough. No stevia, no xylitol, or any of that fancy sweeteners was used here.
The goodness came from ripe bananas.
Working with my sugar free constraints, I also wanted to come up with a frosting that’s equally healthy for these cupcakes. For days, I find myself sometimes staring into blank space. I just couldn’t think of something that’s naturally sweet and is thick enough to pipe.
Then the idea hit me. avocadoes! At first I was skeptical, I didnt know whether blended avocadoes would be too watery. I also thought that avocadoes would be too tasteless as a frosting. That’s when i decided to drop in some medjool dates in. And boy, did it work like a charm! and most importanly, baby Caitlyn loves it!
Sugar Free, Gluten Free Chiffon cake with Avocado Date Frosting
Makes 3 of the above star shaped cupcakes
15 grams rice flour
5 grams sago flour
1 organic egg yolk
8 grams olive oil
11 grams raw almond milk
60 grams banana, mashed
1 organic egg white
Preheat oven to 170 degree celcius.
In a bowl, mix the yolk, raw almond milk, bananas, and olive oil together. Sift in the flours.
Beat the egg whites till stiff peaks.
Fold the egg whites into the banana mixture.
Pour into mold and bake till golden brown (+- 20 to 25 minutes)
1 medjool date
With a blender, blend the avocado and the date together.
Using a piping bag, pipe onto cupcakes.
Mr. Crustabakes is never one to care for diplomacy.
If i made something that didn’t appeal to his delicate taste buds, he’ll express it point blank.
He calls it “being honest”. i call it “tactless”
So when he said “I wish to eat this at least ONE more time in my life”. It was the crowning accomplishment of all my baking history.
I couldn’t believe it came from a cream puff.
DURIAN cream puff to be exact.
I wish it were something more sophisticated, more cosmopolitan. Like a macaron.
But homeboy likes it “domestic” (He grew up in Singapore)
Which is ironic because the durian in the filling came all the way from Thailand. I’ve splurged and bought the premier Monthong Durian which were guaranteed of its sweetness.
If you were wondering why i am making so many durian themed dessert,
Also because i have a durian crazed husband, who loves durian in everything.
Choux Paste Recipe (makes 2)
50 ml water
32 gram butter
38 grams all purpose flour
pinch of salt
Preheat oven to 180 degree celcius
Over the stove, heat the water and butter together till it comes to a rolling boil. Add all the flour and salt, and mix till it comes together in a dough. Set aside to cool.
Add the egg, and beat into the dough. Mix till well combined.
Put dough into pipping bag, and pipe on greased baking paper
Bake for 30 mins or till the choux turn golden brown
Cool completely before filling.
Whipping cream 30 grams
Durian Flesh 90 grams
whip the cream till soft peaks, Add the durian flesh, and mix till well combined.
This dish is definitely not for the faint of heart.
Neither is it for the faint of nose.
I was folding the durian filling into this pancakes when i noticed the onset of a headache.
I thought i was imagining it. But then the hired help made a passing remark (she literally walked passed me and made the remark) “the smell of durian is making me dizzy”.
Geez, i didnt even know HOW that could be possible.
Nevertheless, headache or not, i still scarfed down three of these.
Strangely enough, eating these didn’t give me a headache.
So go figure!
PS: I am entering this to July’s aspiring baker
The theme for this month is : Tropical Spiky Month
hosted by Charmaine of MiMi Bakery House.
Thanks Charmaine for hosting!
250 gram all purpose flour
500 ml coconut milk (freshly squeezed)
pinch of salt
Whisk the eggs and coconut milk together. Add in the salt.
Slowly pour the coconut milk mixture into the flour
Cook it on a nonstick pan. I used about one spoon ladle for each layer of pancake.
Durian flesh (+- 220 grams)
Whipping cream (70 grams)
whip the cream till soft peaks. Add the durian flesh and mix till combined
Spoon the durian flesh onto the durian pancakes and fold it like an envelope.