Brownies Kukus Putih Telur ala Ny. Liem

 

 

Brownies Kukus Putih Telur
(Source: Ny. Liem)

 

Ingredients:

I :

  • 750 ml white eggs
  • 375 gr sugar
  • 20 gr cake emulsifier

 

II :

  • 275 gr plain flour
  • 75 gr chocolate powder
  • 1 tsp Baking Powder
  • ½ tsp vanilli extract

 

III (melted):

  • 200 gr Dark Cooking Chocolate
  • 250 ml canola oil

 

IV (melted)

150 gr Dark Cooking Chocolate (or you can use meises)

 

Methods :

  1. Prepare steamer and baking pan.
  2. Using electronic mixer, mix egg whites until the bubble come out then add sugar and cake emulsifier. Continue mixing until hard peak form.
  3. Add ingredient II gradually. Then add ingredient III, mix slowly using spatula.
  4. Pour half batter into baking pan.
  5. Steam for about 20 minutes then add ingredient IV, flatten then pour remaining batter on the top and steam again for about 25-30minutes.
  6. Using skewer test to check whether it’s already cook or not. Try to put the skewer into the cake and it finished when the skewer come out clean.
  7. Set aside and let it cool.
  8. Cut into pieces and ready to serve.

 

 

Lapis Singkong (Cassava Layer Cake)

 

Have a plan to bring something for my friend on christmas day, don’t have any idea until last minute i saw frozen cassava in my freezer. Then suddenly remember about this lapis singkong, one of traditional snack from Indonesia. It usually had three layer so i think about using christmas colour to make match with christmas theme.

 

Merry Christmas to all my families and friends, may your life be filled with joy and happiness and may each new day bring you moments to cherish

 

Lapis Singkong

Source : Pawonike

 

Ingredients:
1 kg frozen grated cassava
350 ml coconut milk
200 gr sugar
2 package agar-agar (white)
1/4 tsp extract vanilla
Food Coloring (Red and Green)
100 gr desicated coconut (for topping), I add a bit of water and put in the microwave for 1 minute.

 

 

Methods:

  1. Preheat steamer.
  2. Prepare baking pan, put alumunium foil so it’s easy to take out the cake.
  3. Mixed all ingredients except desicated coconut.
  4. Divide cassava mixture into three. Add green colour one part, then add red color to another one part and let it white for the rest.
  5. Add white mixture into baking pan. Steam for about 15 minutes. Then add green mixture on the top of it and steam again for about 15 minutes. For the last, add red mixture on the very top and steam again for about 30 minutes.
  6. Take it from the steamer and let it until really cool or you can put it in the fridge.
  7. Cut into small pieces and roll it into desicated coconut.
  8. Ready to serve.Notes:
    – Let the cake cool before take it out from the pan, better let it overnight in fridge

 

Martabak Manis

https://www.flickr.com/photos/lunaexploration/23842366756/sizes/l/

 

Made another martabak manis but this time with different filling with the one that i made here. I used ovomaltine for the filling now. Martabak manis is Indonesian pancake, you can easily find it on the street market in Indonesia. It’s originally from Jakarta and Bandung area. Some people also call it Kue Terang Bulan.

https://www.flickr.com/photos/lunaexploration/23760117552/sizes/l/

 

Recipe could find here and here.

 

https://www.flickr.com/photos/lunaexploration/23240265964/sizes/l/

Classic Marble Cake

https://www.flickr.com/photos/lunaexploration/22304983075/sizes/l/

Classic Marble Cake

Ingredients:

  • 5 eggs
  • 125 gr sugar
  • 1 tsp emulsifier
  • 1 tsp vanilla
  • 150 gr plain flour
  • 15 gr maizena/corn flour
  • 15 gr milk powder
  • 100 gr margarine, melted
  • 50 gr vegetable/canola oil
  • 1-2 tsp mocha paste

Methods:

  1. Preheat oven 180’C. Prepare round pan with 20cm diameter, bast with margarine and flour. Set aside.
  2. Mix plain flour, corn flour and milk powder.
  3. Using electric mixer, mix egg, sugar, vanilla extract and flour mixture until thick (all in one method).
  4. Mix melted margarine and canola oil then pour into batter gradually. Stir until all mixed well and homogeneous.
  5. Take 100ml batter and add mocha paste. Mixed well.
  6. Pour batter into pan, then pour mocha batter on the top.
  7. Make marble pattern using fork/satay skewer/toothpick.
  8. Oven for about 30-45 minutes.
  9. Take out from the pan as soon as possible so the cake not shrink.

https://www.flickr.com/photos/lunaexploration/22278993926/sizes/l/

 

Green Tea Chiffon Cake

Green Tea Chiffon Cake

 

 

For all green tea lover, this cake would

Ingredients:

part A:

7 egg yolks

100 ml canola oil

100 ml fresh milk

75 gr plain flour

25 gr matcha green tea

1/4 tsp baking powder

1/2 tsp soda kue

Part B:

7 white eggs

159 gr sugar

1/4 tsp cream of tar-tar

How to Make:

1. Preheat the oven 160?. Sifter the flour, matcha green tea, baking powder and soda kue. Add canola oil and fresh milk. Mix well then add egg yolk one by one. Mix again until becoming a paste.

2. Using the electric mixer, mix together white eggs, sugar and cream of tar-tar until it stiff.

3. Pour part B into part A and mix well slowly using the spatula.

4. Pour the batter into the chiffon pan. Then bake in the oven for about 1 hr.

5. After it done, try to put the skewer into the cake and it finished when the skewer come out clean. Put the cake upside down and let it cool.

 

Green Tea Chiffon Cake

 

Cake Zebra Putih Telur ala Rina Rinso

 

 

 

Cake Zebra Putih Telur ala rina rinso

Source Dapurnya Rina

Ingredients:

  • 400 ml  White eggs
  • 200 gr  sugar
  • 1 tsp   TBM/SP
  • 200 gr  butter, melted
  • 175 gr  plain flour
  • 25 gr    corn flour
  • 1 tbs cocoa powder

 

Methods:

1. Heat the oven 180′. Mixed white eggs and SP using electronic mixer until foamy.

2. Add sugar bit by bit and mixed it until light and fluffy.

3. Pour plain flour bit by bit and mixed well.

4. Add melted butter, mixed well again.

5. Divide the batter into two parts. Add cocoa powder into one part. 

6. Pour the batter alternately between the white part and the chocolate one. Do it until all the batter done. 

7. Put the batter in the cake pan. Oven for about 20 minutes. 

 

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.

Sponge Cake Keju

Bought cheese sponge cake last week and my son said it was taste like heaven 🙂 So I think it’s a challenge to find the right recipe to make the one like that. And I plan to make it for my son’s birthday next month. Hope i’ll find it before it’s time. Yesterday I make sponge cake based on Hesti Kitchen recipe. The cake is moist but not exactly the same with the one i bought. Maybe need more eggs and reduce the sugar amount. Will try to make a lil bit modification next time or try another recipe from other source.

Sponge Cake Keju

source : Hesti Kitchen

Ingredients :
– 6 eggs
– 200 gr plain flour
– 3 tbs margarine, melted
– 1/2 tsp vanili extract
– 275 gr sugar
– 2 sdm sweet condensed milk

Method :

  1. Put eggs, sugar and vanili in a large bowl,  using electric mixer or hand mixer, mix it until light and fluffy using high speed for about 15 minutes.
  2. Reduce the speed to the low, pour the flour bit by bit. Then add margarine and stir it well.
  3. Put in the pan.
  4. Bake in the oven at 350 F or 180 C until golden brown or do the skewer test, try to put the skewer into the cake and it finished when the skewer come out clean.
  5. Ready to serve.

 

Chiffon Cake Ketan Hitam

It’s another variation of chiffon cake. I love all kind of chiffon cake, it’s so moist and tender. When you eat the first bit, then you can’t stop until it’s gone 🙂

 

Ingredients:

part A:

7 egg yolks

75 ml canola oil

150 ml coconut milk

50 gr plain flour

100 gr black glutinous flour

1/4 tsp baking powder

1/2 tsp soda kue

Part B:

7 white eggs

200 gr sugar

1/4 tsp cream of tar-tar

How to Make:

1. Preheat the oven 160′. Sifter the flour, black glutinous flour, baking powder and soda kue. Add canola oil and coconut milk. Mix well then add egg yolk one by one. Mix again until becoming a paste.

2. Using the electric mixer, mix together white eggs, sugar and cream of tar-tar until it stiff.

3. Pour part B into part A and mix well slowly using the spatula.

4. Pour the batter into the chiffon pan. Then bake in the oven for about 1 hr.

5. After it done, try to put the skewer into the cake and it finished when the skewer come out clean. Put the cake upside down and let it cool.

 

 

Almond Chiffon Cake

Ingredients:

part A:

7 egg yolks

100 ml canola oil

100 ml water

100 gr plain flour

100 gr almond meal

1/4 tsp baking powder

1/2 tsp soda kue

Part B:

7 white eggs

200 gr sugar

1/4 tsp cream of tar-tar

How to Make:

1. Preheat the oven 160?. Sifter the flour, baking powder and soda kue. Add almnd meal, canola oil and water. Mix well then add egg yolk one by one. Mix again until becoming a paste.

2. Using the electric mixer, mix together white eggs, sugar and cream of tar-tar until it stiff.

3. Pour part B into part A and mix well slowly using the spatula.

4. Pour the batter into the chiffon pan. Then bake in the oven for about 1 hr.

5. After it done, try to put the skewer into the cake and it finished when the skewer come out clean. Put the cake upside down and let it cool.