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I first made this long time ago, over time I modified the recipe according to my mood and needs. For example this modification was done for my daughter’s birthday at the daycare. Her daycare is rather hipster, so no sugar is allowed which I happily obliged. The coconut frosting was surprisingly pleasant to taste and it complemented the carrot taste really well.
Ingredients:
– 1 cup all purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 cup honey
-1/2 cup apple sauce
– 1/2 cup vegetable oil
– 2 medium eggs
– 1/2 teaspoon vanilla extract
– 2 cups shredded carrots
For the coconut frosting
– 1 can (400gr) coconut milk, leave in the fridge overnight.
Directions:
– Preheat oven to 175 degrees celcius. Grease and flour 24cm round baking pan.
– Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add honey, apple sauce, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots.
– Pour into greased pan. Bake at 175 degrees celcius for about 45 minutes. Allow to cool.
– To make the coconut frosting: separate the thicken cream on the top from the coconut water underneath (you can use the water for cooking). Beat coconut cream until smooth and fluffy. Use immediately. Coconut frosting can’t be stored too long otherwise it will melt again.
Back in 2012 when I went back to Indonesia, I happen to sleep over at my friend’s house Mbak Ienas. She sells her goodies including the original recipe of this banana cake. While I was at her house, she taught me how to make this cake. Hi Mbak Ienas, miss you 🙂
This time I made a twist on the recipe since I wanted to gift some of Peter’s colleagues who have gluten intolerance. I searched google and came across this useful guide on how to exchange usual flour into gluten free flour. The result was moist and not too sweet cake even Kana liked it. And I heard the colleagues liked it too. 🙂
Ingredients
– 1 cup glutinous black rice flour
– 1/2 cup tapioca flour
– 1/2 cup maizena flour
– 1/2 cup rice flour
– 1 cup gluten free oatmeal
– 2 tsp baking soda
– 1/4 tsp salt
– 1 cup canola oil
– 1/2 cup cane sugar
– 1/2 cup honey
– 4 eggs
– 2 cups mashed ripe bananas (about 4 large) (500 ml)
– 1 tsp vanilla
– 1/2 cup shredded dried coconut
Directions:
– Preheat oven to 350 F (180 C)
– Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased
– In a bowl, combine all flours, oatmeal, baking soda, and salt.
– In a large bowl, using electric mixer beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth.
– Spread batter in prepared pans. Scatter shredded coconut on top of the batter.
– Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks.
Source : Book 125 Best Chocolate Chip Recipes by Julie Hasson via Ienas Tsuroiya
Many moons ago when I was still studying and living in Indonesia, I used to sell these brownies to earn some pocket money. That brownies was just a simple one without the cream cheese topping. The recipe of this brownies is a mix of many recipes which I modified to my taste and need. Now I share this recipe with you.
– 3 eggs
– 150gr sugar
– 125gr unsalted butter
– 250gr dark cooking chocolate
– 85gr all purpose flour
– 35gr chocolate powder
– 15gr milk powder (optional)
– 1/2tsp vanilla extract
– 1 pack (185gr) cream cheese
– 1 egg yellow
Directions:
– turn the oven on 160c.
– mix cream cheese with egg yellow, set aside.
– melt butter and dark cooking chocolate in a double boiler.
– with hand whisker, combine egg and sugar just until they become thick.
– add flour, chocolate powder, milk powder, vanilla extract and butter and chocolate mixture.
– pour the batter into square baking tin that has been greased evenly.
– pour the cream cheese mixture and lightly mix the batter with fork.
– bake for approximately 30-40 minutes.
tips:
– to yield a moist brownies don’t overbake, take the brownies out of the oven even when there is still slightly batter stick to the cake tester.
First time I saw the book of Junko’s at Mbak R’s house, I thought how on earth could you make that. Then I saw it again on her blog. She never failed to amaze me again and again. And I can sense her contribution in this month’s challenge because all of a sudden we have to make this. But if it’s not because I had to I don’t think I would make it. Was already threatened by the complicated look of it. At first when reading the recipe, immediately gotten a headache. Needed more than 3 times to read the recipe to finally get where everything goes and when.
The cake was typical Asian cake, very moist and soft. Somehow I find the filling of whipped cream and mandarine oranges complemented the taste and texture of the cake. Will I make it again? If it was not that complicated I might. Hehehe.
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Ingredients:
Batter 1:
– 4 egg yolks
– 40 gr caster sugar
– 40 ml oil
– 60 gr water
– 80 gr all-purpose flour
Batter 2:
– 60 gr (from +/- 2 eggs) egg whites
– 15 gr caster sugar
– 10 gr cornstarch
Batter 3:
– 160-175 (from 5-6 eggs) egg whites
– 0.5 gr salt (I used 1/4 tsp)
– 50 gr caster sugar
– 1 tsp lemon juice
– 15 gr cornstarch
– I added 2 tsp lemon gel in the batter for flavouring
– Food colouring(s)
– 2 9×9 baking pans (22,5cm)
– thickened cream (and/or nutella, cake crumbs, sliced fruits, canned fruits, etc.) for filling
Directions:
1. Cut two 9×9 greaseproof paper and draw patterns on each of them. (I didn’t do this, I just did it free handedly). Lightly grease the baking pans, then place the greaseproof paper on the baking pan. Then lightly grease the greaseproof paper. Preheat oven to 165-175C.
2. Prepare batter 1: in a medium or large bowl, beat together yolks and sugar on high speed until thick and pale. Add oil and beat on medium-low speed until blended. With the mixer still on medium-low, add water and mix thoroughly. Lastly, add flour and mix until just combined.
3. Rinse beaters and prepare batter 2: Beat egg whites and caster sugar until soft peaks form. Add cornstarch and beat until mixed throughly.
4. Add 5-6 Tbsp of batter 1 into batter 2. Add food colouring, or divide batters into any number of colours you wish to use and colour them differently. Then start painting on your greaseproof paper. Place painted pan in the freezer.
5. Prepare batter 3: beat egg whites, salt, caster sugar, and lemon juice until soft peak forms. Mix in cornstarch.Mix batter 3 with remaining of batter 1. If you want to colour the cake, add in food colouring now. Mix with a metal spoon a few times to lighten the batter, then add the rest of batter 3. Mix lightly until just combined.
6. Take pan out of freezer. Pour batter and spread evenly. Bake 20-25 minutes or until toothpick test comes out clean. Cool on pan for 5 minutes, then invert onto another baking paper. Peel baking paper and discard.
7. When the cake has cooled, prepare filling. I used whipped cream with mandarine oranges. Spread filling evenly, then roll, using the baking paper as guide. Serve.
For more story about the recipe head over to my photo blog
Ingredients:
– 2 1/2 cups all-purpose flour (625 ml)
– 2 tsp baking soda (10 ml)
– 1/4 tsp salt (1 ml)
– 1 cup canola oil (250 ml)
– 2 cups granulated sugar (500 ml) (I used 1.5 cups)
– 4 eggs
– 2 cups mashed ripe bananas (about 4 large) (500 ml)
– 1 tsp vanilla (5 ml)
– 1 1/3 cups semisweet chocolate chips (325 ml) (I used roughly chopped chocolate bar)
– 3/4 cup toasted walnuts (optional) 175 (ml) (I didn’t use this)
Directions:
– Preheat oven to 350 F (180 C)
– Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased (I used one tulban pan)
– In a bowl, combine flour, baking soda, and salt.
– In a large bowl, using electric mixer beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth. Stir in chocolate chips and walnuts, if using.
– Spread batter in prepared pans. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks.
Source : Book 125 Best Chocolate Chip Recipes by Julie Hasson via Ienas Tsuroiya
For story do visit my photo blog here.
Ingredients :
– 500 gr mascarpone
– 600 ml whipped cream
– 4 tbsp icing sugar (or to your taste, because I usually like it less sweet)
Coffee syrup :
– 250 ml strong espresso
– 100 ml tia maria or other coffee based liquor (optional)
– 1 tbsp sugar – 1 big package of lady fingers – Cocoa powder to garnish
Directions :
– Whipped cream with icing sugar until hard peak add mascarpone and mix well.
Set aside.
– In a 20cm springform arrange lady fingers on the bottom of the tin, sprinkle with lots of coffee syrup.
– Top with mascarpone whipped cream mix. Repeat the whole process until the top of the sprinform tin.
– Set aside in the fridge for an hour.
– Take out from the fridge and open the springform carefully.
– Arrange the rest of lady fingers around the tiramisu and put a nice ribbon to hold everything in place.
– Garnish the top with cocoa powder.
My notes:
– When I mean sprinle with lots of coffee syrup then I mean lots until soaked because you don’t want your lady fingers to be dry.
– If you are in a hurry you can set it aside on the freezer for 15 minutes.
– The original recipe calls of egg yolk but I omit this altogether since I’m not very confident in cooking with raw egg, however I’ve always made my tiramisu this way and I never felt that I’m missing on anything.
– If you live in a tropical climate like Indonesia then use non dairy whipped cream and add 1tsb powder gelatine to your whipped cream mix to stabilize your whipped cream.
Source : Natural Cooking Club
Don’t tell me you’re never wanted to put your on fortune whenever you eat this at your favourite Chinese place? Well now you can make it in your own kitchen and feel free to make any kind of fortune you want. Although pay good attention to the direction because I didn’t that’s why mine was rather thick which resulted I couldn’t fold them nicely. And when I did fold them they sort of crack….oh well it all made up with the taste, they surely tasted very nice. Good luck in making them.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
– 2 large egg whites
– 1/2 teaspoon pure vanilla extract
– 1/2 teaspoon pure almond extract
– 3 tablespoons vegetable oil
– 8 tablespoons all-purpose flour
– 1 1/2 teaspoons cornstarch
– 1/4 teaspoon salt
– 8 tablespoons granulated sugar
– 3 teaspoons water
Preparation:
– Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.
– In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.
– Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.
– Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.
– Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.
– Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 – 15 minutes).
– Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies
Source : www.chinesefood.about.com
Christmas is (almost) here. Time goes by so quickly when you’re having fun isn’t it. This assignment from KBB came right on time for christmas baking. The not so sweet bread with it’s rich texture added from the chopped peel and sultanas give pleasant taste despite the somewhat chewy texture. I would say that you should savour this Italian bread along with some butter spread on your christmas morning.
Ingredients:
– 1 1/2 cakes of fresh baker’s yeast (I used instant yeast 1 sachet 11 gr)
– 65 ml (1/4 cup) sugar
– 6 tbsp. warm water – 6 egg yolks
– Finely grated zest of 1 lemon
– A pinch of salt
– 500-750 ml (2-3 cups) flour (I used all purpose flour)
– 100 ml (6 tbsp.) diced candied peel
– 100 g (6 tbsp.) + 2 tbsp.butter
– 4 tbsp. sultanas
– 4 tbsp. currants (Didn’t use this)
– 1 tsp. vanilla
Directions:
– Sprinkle 1 tbsp. granulated sugar and the yeast over the warm milk and let sit 3 minutes; mix and let rest in a warm draft-free place (e.g., a warm oven that has been turned off) until the mixture has doubled in volume, approximately 5 minutes.
– Pour the mixture into a bowl, add in the egg yolks, vanilla, lemon zest, salt and remaining sugar; gradually mix in 500 ml (2 c.) of the flour by hand until a smooth consistency is attained – the dough should easily come together into a ball.
– Gradually add the butter cut into small dice and beat until the dough becomes smoother and more elastic; add 125 to 250 ml (1/2 to 1 c.) more flour until the dough is firm and silky but not sticky; place the ball onto a lightly floured surface. Knead the dough for approximately 10 minutes. When the dough is smooth and shiny, place into a buttered bowl; dust lightly with flour, cover with a kitchen towel and place in a warm draft-free place for about 45 minutes until doubled in volume.
– Punch down the dough firmly with your fist and flatten it out in the bowl; add the candied lemon peel, raisins and currants and knead until well distributed but without working the dough more than necessary; line a large bread pan with brown paper that has been well buttered on both sides; place the dough in the pan and trace a cross on top; – Cover with buttered paper and let rise again in a warm place for 15 minutes; remove the paper from the top; brush the top with softened butter.
Baking :
– Preheat the oven to 200°C (400° F)
– Place the bread pan on the middle rack of the oven and bake for 10 minutes
– Reduce the oven temperature to 160° C (350° F) and continue baking for another 30 to 40 minutes, brushing again with melted butter; the bread is done when the surface is golden and crispy
– Remove from the oven; remove the paper and let cool for 15 minutes before unmolding.
Source : The World Wide Gourmet
Pancakes, which one is more familiar to you? Thin Dutch one or thick fluffy American one? If you haven’t tried one of them or even both of them then you should. Do read more story on my photo blog.
Dutch Pancake
Ingredients :
– 75 gr buckwheat flour
– 75 self rising flour
– 1 egg
– 400 ml milk
– pinch of salt
– 1 tsp sugar
– Knob of butter
Directions :
– Mix both flours with sugar and salt.
– Whisk egg and milk, add flour bit by bit until everything is incorporated.
– Warm non stick pan with little bit butter, pour some batter in the pan and wait until the other side is brown, flip over. Take out from the pan.
Tip: to achieve the rough surface, before you pour batter the the pan, always add a tiny amount of butter to the pan.
– Serve warm with toppings of your choice : bacon, ham, sliced apples, mushroom, chocolate paste, jam, chocolate sprinkles, powdered sugar, applestroop (apple molasses).
American Pancake
Ingredients :
– 1 cup all purpose flour
– 2 tbsp sugar
– 2 tsp baking powder
– pinch of salt
– 1 egg
– 3/4 cup milk
– 1/8 cup melted butter
– maple syrup to serve
– Mix together flour, sugar, baking powder and salt, set aside.
– Whisk egg, milk and melted butter in other bowl.
– Add milk bit by bit until batter is smooth.
– Warm non stick pan add tiny bit of butter and pour batter to the pan.
– Wait until that sids is brown, flip over.
– Repeat the rest of the batter.
– Serve warm with maple syrup.
Tip : to achieve the smooth surface, only add tiny bit of butter in the first time you fry the batter, afterwards don’t add anymore butter.
Recipe Source
Dutch Pancake : My own adaptation
American Pancake : Vania Samperuru from V-recipes
My lovely online baking club, Klub Berani Baking is having it’s 4th birthday, time surely flies when you are having fun. Felt that it was just yesterday when we celebrated it’s 3rd birthday. Anyway this year is my 3rd year joining the club and although sometimes I struggle to meet the deadlines (blush) but I still enjoy it, the challenges, the togetherness, the chit chat amongst members. Happy Birthday dear KBB, here to many more years to come! And to celebrate it let’s savour this lovely scones with cream and jam and not forgetting tea with milk and sugar. Cheers!
These scones were easy peasy to make. Before making them without having read the recipe I bought eggs because I assumed one would always need eggs for baking. But it turned out I didn’t need it at all. Total 30 minutes from gathering the ingredients, mixing the dough and baking, tada I got 12 lovely buttery scones. I reckon you should try it as well. Then perhaps you would feel as if you were dining like a royal with the Queen herself. 😉
Ingredients:
- 3 cups plain flour
- 6 teaspoons baking powder
- 1/4 teaspoon salt
- 75 g butter
- 1 -1 1/2 cup milk
- extra milk
Directions:
Sift flour, baking powder and salt into a bowl.
Cut butter in until it resembles fine breadcrumbs.
Add milk and mix quickly with a knife to a soft dough.
Knead a few times.
Lightly dust an oven tray with flour.
Press scone dough out onto this.
Cut into 12 even-sized pieces.
Leave a 2 cm space between scones.
Brush tops with milk.
Bake at 220C for 10 minutes or until golden brown.
Source : Edmonds Cookery Book
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