Biji Salak (Sweet Potato Dumpling)

Ingredients:
500 gr peeled sweet potato
50 gr tapioca flour + more if necessary
1 cup brown sugar + 2 liter water + 2 pandan leaves
1 can coconut milk + 1/3 cup water + a pinch of salt 

Direction:
Peel, cut, and steam sweet potato until soft.

Meanwhile, heat up coconut milk, water, and salt in a sauce pan. Keep stirring the coconut milk until it's steaming but not boiling. Remove from heat and let cool.

When the potato is done, mash until smooth and let sit until no longer steaming.
Add tapioca flour gradually, mix well. Add more flour as necessary if the batter is too wet and sticky.
The right consistency is when you make little balls they won't stick too much on your hands.

Prepare a bigger pot, add water, brown sugar, and pandan leaf, let it boil.
Drop the sweet potato dumpling into the boiling syrup. Do not make the balls too big, it will expand.
Repeat until finish.

Ready to be served :)

Mini Lemon Pound Cake

courtesy: foodnetwork.com

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar
1/3 cup powdered sugar
4 eggs
2 teaspoons pure vanilla extract
1/4 cup lemon juice, plus 1/3 cup

Directions
Preheat the oven to 350 degrees F. Butter four 1.5-cup mini loaf pans and line them with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.

In a mixer fitted with a whisk attachment, cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.

Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.

Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.

Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.

When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.

Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

Cantaloupe Drink (Es Blewah)

Seattle is sizzling this week! Yesterday, the mercury touched 103F around 3 pm. Yikes! Today, it feels slightly better but the temperature is still hovering in the mid 90s. A perfect day to enjoy a cold healthy fruity drink.

Ingredients:
1 cantaloupe
2 cups water
simple syrup to taste or plain sugar
ice cubes

Directions:
Shred cantaloupe with big cheese shredder or use melon baller.

Add water and syrup to taste. Served cold with ice cubes during hot weather.

Profiterole Tower

Strawberry Crepe w/ Chantilly Cream

Chantilly cream, although sounds like a fancy thing to make, is basically just whipped cream flavored with sugar and vanilla.

Ingredients:
1 basic crepe recipe
1 cup cut strawberries
2/3 cup heavy whipping cream
2 tsp vanilla
1/3 cup sugar (or more for sweeter cream)

Directions:
Follow the recipe.

Whip cream, sugar, and vanilla until soft peaks formed. This is called chantilly cream :)

Serve crepes filled with strawberries and cream. Drizzled with chocolate sauce if you like it.

Pear Crepe w/ Chocolate Sauce

Ingredients:
1 basic crepe recipe
2 medium pears, peeled and sliced
5 cloves
3 tbsp raisin
2 tbsp sugar
a pinch of allspice

Directions:
Follow the basic crepe recipe.

Bring a pan of water to a boil. Add sliced pears, cloves, raisin, sugar, and allspice. Reduce the heat and simmer for 5 minutes. Remove from heat, discard the cloves, and let cool a little.

Fill crepes with sliced pears. Broil in the oven for 5 minutes.



Chocolate Sauce
Ingredients:
4 oz dark chocolate
2 tbsp butter
1 tsp vanilla
5 tbsp milk

Directions:
Heat all ingredients on top of a double boiler, stir occasionally. Remove from heat when all the chocolate has melted. Drizzle onto crepes right before serving.

Chocolate Butter Cookies ( Kue Semprit Coklat )

Makes about 40 cookies.

Ingredients:
2/3 cup (8 1/2 tbsp) unsalted butter, softened
1 cup less confectioner sugar
1 egg yolk
2 oz melted dark chocolate
1/2 tsp vanilla
1 cup cake flour
1/2 cup unsweetened cocoa powder
1/4 cup milk powder
1 tsp baking powder
cashew for decoration
ateco decorating tip #849

Directions:
Preheat oven to 325F. Line two baking sheets with parchment paper. Sift flour, cocoa powder, and baking soda into a small bowl.

Beat butter and sugar until fluffy. Add melted chocolate, egg yolk, and vanilla; beat lightly. Sift flour mixture into the batter, fold in evenly.

Using a medium star decorating tips, squish about 2 inches wide cookies onto baking sheet. Bake in the preheated oven for 18 - 20 minutes. Turn off the oven, let the cookies sit for another 5 minutes. Transfer to wire racks to cool before storing in an airtight container.

Note:
Substitute 1/4 cup cake flour with 1/4 cornstach if you like softer cookies.

Orange Marble Cake

The original recipe is from the book "1000 Chocolate, Baking, & Dessert Recipes", pg. 226.

8 servings

Ingredients:
6 oz softened unsalted butter
3/4 cup sugar
5 egg yolks
5 egg whites
1 cup + 1/3 cup cake flour (used separately)
1/3 cup sifted unsweetened cocoa powder
1/2 tbsp baking soda.
1 tsp vanilla
5 tbsp orange juice
grated rind of 1 orange

Directions:
Preheat oven to 350F. Lightly grease 10-inch ring mold. Sift 1 cup cake flour and baking soda together; set aside.

Beat egg whites with half the sugar until triple in volume. Set aside.

In a separate bowl, cream butter and sugar. Add egg yolks and vanilla one at a time; beat until creamy (about 6 minutes). Add orange juice and orange rind; stir well. Add alternately sifted cake flour mixture and beaten egg whites into the batter; fold in evenly after each addition.

Transfer half of the batter into a separate mixing bowl. Fold the cocoa powder into one-half of the batter, fold in evenly. Fold the remaining 1/3 cup cake flour into the other-half of the batter, fold in evenly.

Place alternate spoonfuls of each cake batter around the mold then drag a fork through them to create a marbled effect.

Bake in the preheated oven for 25-30 minutes or until a skewer inserted comes out clean. Let the cake cool in the mold before turning out on to a wire rack.

Black Forest Cake

Moist, light, and fluffy with a distinct dark chocolate and black cherry flavor.

8 servings

Ingredients:
5 eggs
1/2 cup cocoa powder
1/3 cup cake flour
2/3 cup granulated sugar
5 tbsp sunflower oil
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp vanilla paste

Directions:
Preheat oven to 350F. Line two 8-inches-round baking pans with parchment paper. Sift cocoa powder, cake flour, baking powder, and soda into a small bowl, set aside.

In a mixing bowl, beat eggs and sugar until tripled in volume. Sift flour mixture into egg mixture. Fold gently with a spatula.

Drizzle sunflower oil and vanilla onto the batter, fold gently until well mixed.

Divide the batter into two prepared pans. Bake for 15-20 minutes. Let cool before frosting.



Frosting Ingredients:
2 cup heavy whipping cream
2 tsp vanilla
1/3 cup granulated sugar
1/2 cup chopped black cherry
1/2 cup cherry syrup or kirsch
1 cup shredded chocolate

Directions:
Whip the cream with sugar and vanilla until stiff peaks formed. Set aside. Split each layer cake in half to make a 4 layers cake.

Starting from the first layer, sprinkle the first layer with cherry syrup, spread about 1/3 cup of whipped cream, then sprinkle with chopped black cherry. Repeat this process for each layer. Use leftover whipped cream and shredded chocolate to frost and decorate the cake.

Mocha Layer Gateau

8 servings

Ingredients for chocolate sponge cake:
4 eggs
3/4 cup less granulated sugar
1/2 cup chocolate powder
1/2 cup cake flour
1/4 tsp baking soda
5 tbsp melted unsalted butter
1 tsp vanilla paste

Directions:
Preheat oven at 350F. Prepare two 8-or-9-inches round pans. Line with parchment paper. Sift flour, choco powder, and baking soda. Set aside.

Beat eggs and sugar until triple in volume and soft peaks are formed. Sift flour mixture on top of the creamed eggs. Fold carefully with a spatula until thoroughly mixed.

Drizzle vanilla and melted butter, fold until well combined. Pour into baking pans, bake for 20 - 25 minutes until springy.

Cool down before frosting.


Ingredients for mocha filling:
1.5 cup heavy whipping cream
3/4 cups semi-chocolate chips
1/4 cup milk
1/2 cup extra strong brewed coffee

Directions:
Combine chocolate chips, milk and coffee in a double boiler. Heat until all choco chips are melted and mixed well. Remove from heat, cool down for 15 minutes.

Whip the cream until stiff. Drizzle the melted chocolate mixture on top of the whipped cream in two additions. Mix well.

Spread the filling onto the layer cake.



Serves 8 - 10

Wedang Ronde Jahe (Indonesian Sweet Ginger Drink w/ Sweet Rice Pearl)

Bahan kuah wedang:
500 ml air
2 lembar daun jeruk (kaffir lime)
5 cm jahe, kupas, keprek
1/3 cup dark brown palm sugar
gula pasir secukupnya kalau kurang manis

Cara memasak kuah:
-Rebus semua bahan kira2 30 menit dengan api kecil-sedang
-Angkat, saring


Bahan ronde:
1/2 cup tepung beras ketan
1/4 cup air hangat
1 sdm kacang tanah + 1/2 sdm gula pasir, sangrai, tumbuk kasar, sisihkan
1/4 sdt essence pandan atau pewarna hijau secukupnya
1/4 sdt essence mawar atau pewarna merah secukupnya

Cara memasak:
-Didihkan air dipanci sedang
-Siapkan 1 mangkuk besar berisi air dingin
-Uleni tepung beras dan air sampai tercampur rata
-Bagi dua adonan, satu bagian diberi hijau, satu bagian diberi merah
-Bentuk sebesar kelereng, pipihkan, isi dgn sedikit kacang tanah tumbuk, bulatkan lagi
-Ceplungkan ke dalam air mendidih
-Setelah mengapung, tiriskan, masukan ke mangkuk berisi air dingin
-Ulangin sampai adonan habis

Hidangkan ronde disiram kuah wedang panas2

Untuk 6 porsi

Banana Chiffon Cake (Bolu Pisang)

Crossbreed between banana bread dan vanilla sponge cake.
Berhubung ada pisang dua sudah sedikit bonyok2, dibikin ini deh. Lumayan untuk sarapan dan teman minum teh. Aku pakai loyang ukuran 9" x 11" sehingga kuenya jadinya tipis. Kalau mau jadi yang lebih tebal, pakai loyang lebih kecil.

Ingredients:
5 eggs
2/3 cup less granulated sugar
3/4 cup cake flour
1/2 tsp baking powder
2 medium size bananas, mashed
1 tsp vanilla
2 tbsp melted butter

Directions:
Preheat oven to 350F. Line a 9"x13" shallow baking pan. Sift flour and baking powder into a small bowl.

In a medium bowl, beat egg and sugar until tripled in volume. Gently, fold flour mixture into egg batter. Drizzle in melted butter and vanilla, fold gently. Add mashed banana, mix well.

Pour cake batter into prepared pan. Bake for 15-20 minutes.

Oatmeal Raisin Cookies

Adapted from: foodnetwork.com

Ingredients:
3 cups rolled oats
1/3 cup chopped walnuts or pecans
1 cup raisins
1 cup water
1 1/4 cups sugar
1/2 cup butter
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice

Directions:
-Preheat oven to 375°F. Line 2 baking sheets with parchment paper or coat with cooking spray.

-Combine raisins with water in a small saucepan. Bring to a simmer over low heat and cook until the raisins are plumped, about 10 minutes. Drain, discarding liquid, and set aside.

-Beat sugar, butter, eggs, oil and vanilla in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes. Sift flour, baking soda, baking powder, salt, cinnamon and cloves into another bowl. Stir the flour mixture into the apple butter mixture with a spoon. Stir in the reserved oats, nuts and raisins; mix well.

-Drop the dough by rounded teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. Flatten with a fork. Bake, one sheet at a time, until lightly browned, 8 to 10 minutes. Transfer cookies to racks and let cool.

Ginger Apricot Scones

copied from www.culinarycafe.com
Yields: 12 Scones

Ingredients:
2 cups All-Purpose Flour
1 teaspoon ground ginger
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons butter, cut into small pieces
1/4 cup granulated sugar
2 tablespoons finely minced crystallized ginger
1/2 cup diced dried apricots, cut into eight pieces each
1 cup buttermilk
2 tablespoons buttermilk
1 tablespoon granulated sugar

Direction:
Preheat the oven to 425°F. In a large mixing bowl, combine the flour, ground ginger, baking powder and salt. Cut in the butter with a pastry blender or a fork until the mixture resembles coarse crumbs. Mix in the sugar, crystallized ginger and apricots with your hands to distribute all the ingredients evenly. Add the cup of buttermilk gradually, mixing gently to form a soft dough.

Shape the dough into a ball and knead it briefly on a lightly floured work surface. Divide the dough in half and pat each half into a 1/2-inch thick round, 5 inches in diameter. Cut each round into six triangles, and transfer the triangles to an ungreased or parchment-lined baking sheet.

Just before baking, brush the tops of the scones with 2 tablespoons of buttermilk and sprinkle them with 1 tablespoon of sugar. Bake for 12 to 15 minutes (turning the baking sheet 180° halfway through the baking time), until the scones are a light golden brown. Cool on a wire rack.

Bubur Kacang Hijau

Bahan:
1 cup kacang hijau
3 cup air
1 cup santan kental
2/3 cup dark brown palm sugar
1 lembar daun pandan atau 1 sdt essence pandan

Cara memasak:
-Didihkan kacang hijau, air, dan daun pandan.
-Setelah mendidih, kecilkan api, tutup panci, simmer selama 30 menit.
-Masukan santan dan gula, masak sampai jadi bubur. Aduk occasionally
-Kalau terlalu kental tambahkan air.
-Kalau kurang kental tambakan santan kental.

Apricot Glaze

Bahan:
1/2 cup selai apricot
1 sdm Grand Marnier atau 1 sdm air

Cara memasak:
-Di panci kecil masak selai dan Grand Marnier sampai selai cair
-Angkat, saring, dinginkan
-Gunakan kuas pastry untuk memoles

Semi-homemade: Brownies w/ Mascarpone swirl

Bahan:
1 paket your favorite brownie mix, ikuti bahan+aturan yang tertera di box
1/3 cup semi-sweet chocolate chips
1 paket Mascarpone cheese
1 butir telur
1/4 cup gula
1/3 cup cake flour
1 sdt vanilla

Cara memasak:
-Siapkan loyang brownie, oleskan dasarnya dengan mentega
-Aduk brownie mix sesuai aturan + 1/3 cup choco chips, tuang ke dalam loyang
-Kocok telur dan gula selama 3 menit dgn mixer
-Masukan Mascarpone cheese dan vanilla, kocok 3 menit
-Masukan tepung sekaligus, aduk rata
-Tuang ke atas adonan brownie, ratakan, lalu swirl menggunakan sendok
-Panggang di oven 350F selama 35-40 menit sampai matang.
-Dinginkan sebelum dipotong2

Untuk 6-8 orang

Baileys Chocolate Cake

Ingredients:
1 Hot Milk Sponge Cake recipe, substitute 1/3cup flour with 1/3 unsweetened cocoa powder + 5 tbsp Baileys
2 cups heavy whipping cream + enough sugar (about 1/3 cup) + 2 tbsp Baileys

Directions:
Preheat oven to 375F. Line 2 round pans with parchment paper. Follow the recipe.

Whip cream, sugar, and Baileys until soft peaks formed. Spread whipped cream batter onto each layer. Spread the leftover whipped cream around the cake. Sprinkled with confectioner's sugar. Served with strawberry.


Bahan:
1 resep Hot Milk Sponge Cake tapi ganti 1/3 cup dengan chocolate powder + 5 sdm Baileys
2 cup heavy whipping cream + gula secukupnya + 2 sdm Baileys

Cara memasak:
-Setelah kue dingin, belah dua kalau memakai satu loyang atau tumpuk 2 kalau memakai 2 loyang
-Kocok heavy cream + gula + Baileys
-Oleskan heavy cream disatu bagian, susun bagian kue yg satunya diatas.
-Oleskan heavy cream disekeliling kue
-Taburi powder sugar
-Sajikan dengan strawberry

Pumpkin Pie

Bahan crust (Pat-in-the-pan Crust):
1/2 cup graham cracker, crushed sampai berbentuk bubuk
1/2 cup terigu
8 sdm (1 stick) mentega dingin tapi tidak beku
1 sdm susu cair
1 kuning telur

Cara memasak crust:
-Siapkan loyang pie
-Campur graham cracker dan terigu di food processor, pulse sampai tercampur rata
-Masukan mentega yang di potong2, pulse
-Masukan susu cair, pulse sampai menyatu
-Tekan2 ke dasar dan pinggir loyang pie sampai loyang tertutup rata.
-Tusuk2 dengan garpu
-Panggang di 400F selama 10 menit
-Setelah keras dan matang, keluarkan
-Oleskan dengan kocokan kuning telur
-Masukan ke oven sebentar kira2 5 menit
-Dinginkan

Bahan isi pie:
1.5 cup pumpkin puree
2 butir telur + 1 kuning telur
1/2 cup gula pasir
1/2 cup dark brown palm sugar
1 sdt vanilla
1.5 sdt pumpkin spice
1/4 sdt cinnamon
1/4 sdt garam
3/4 cup susu

Cara memasak pie:
-Kocok telur dan gula sebentar
-Masukan pumpkin puree dan bumbu2, aduk rata
-Masukan susu, aduk rata
-Tuang ke dalam kulit pie sampai penuh
-Panggang di oven 375F selama 35-40 menit

Cheesy Sponge Cake

Bahan:
1 resep Hot Milk Sponge Cake, omit the butter
1/4 cup keju cheddar parut
1 cup heavy whipping cream
1/2 sdt vanilla
gula secukupnya
keju parut secukupnya
1/2 cup strawberry jam or raspberry jam, campur sedikit air, aduk2

Cara memasak:
-Ikuti resep Hot Milk Sponge Cake, tapi tambahkan 1/4 cup keju parut, aduk rata lalu panggang sampai matang
-Setelah kue dingin, kuliti atasnya
-Oleskan raspberry jam
-Kocok heavy cream, vanilla, dan gula sampai kaku
-Oleskan diatas kue
-Taburi dengan keju parut
-Potong2