Singkong Thai

SINGKONG THAILAND

Source: NCC

Ingredients:

500 gr cassava
100 gr  sugar
200 ml  water
½ tsp salt
200 ml  coconut milk
1 tbs corn flour, dissolve with water

Methods:

  1. Steam cassava until tender. Boiled steamed cassava and water.
  2. Add sugar, cooked until sugar dissolved and cassava become sweet.
  3. Add coconut milk and let it boiled.
  4. Add corn flour mixture and cook until the texture become thick.
  5. Quickly remove from the heat.
  6. Ready to serve.

Rainbow Cake

I made this rainbow cake for my son birthday. Dzaky turn 3 this year. And I don’t know what cake that i would make until last minute i decided to make rainbow cake using martha stewart recipe. I had to make it using two recipe. The first one only could fit 4 cake pan, so first day i just make 4 layers. So the next day i made one recipe which i divide into 3 layers. It’s better to divide into 3 layers than 4 layers. Then here we go with the rainbow cake, that i never thought that i would make it because in my mind it’s too complicated but with my strong will for my  beloved son, yes…here it’s my first rainbow cake 🙂

Rainbow Cake

Source: Martha Stewart

Ingredients

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2 cups sugar
  • 5 large egg whites, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups milk, room temperature
  • Pink, orange, yellow, green, blue, and purple gel food coloring

Methods :

  1. Preheat oven to 350 degrees. Brush with canola oil spray, cake pan as much as you have (same size cake pan). I used 4 square cake pan in 20cmx20cm size.  Line bottom of each cake pan with parchment paper and set aside.
  2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
  3. Divide batter evenly between four medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 20 minutes (working in batches if necessary).
  4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
  5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, pink,  yellow, and orange layers.
  6. Place the remaining cake layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of buttercream (also use any of the excess buttercream visible between the layers). Refrigerate until set, about 30 minutes.
  7. Using an offset spatula, cover cake again with remaining buttercream in any shape that you like.