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
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.
Prepare baking pan, put alumunium foil so it’s easy to take out the cake.
Mixed all ingredients except desicated coconut.
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.
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.
Take it from the steamer and let it until really cool or you can put it in the fridge.
Cut into small pieces and roll it into desicated coconut.
Ready to serve.Notes:
– Let the cake cool before take it out from the pan, better let it overnight in fridge
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.
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 🙂
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
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.
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.
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).
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.
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.
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.
Using an offset spatula, cover cake again with remaining buttercream in any shape that you like.
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.