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Sunday, September 9, 2012

Mocaf Japanese Cheese Cake / JCC

The first time I try JCC is today, fresh from the oven :-D.
I have been fallen in love with this cake.
Smooth, creamy, fluffy texture and not too sweet,  makes this kind of cheesecake is will be next our favourite cake.

The cooking method, makes this cheesecake is very light, like chiffon cheese cake I made before.

Pertama kali saya mencicip JCC adalah baru saja :-).
Dan rasanya akan menjadi cake favorite keluarga selanjutnya.
Rasanya yang creamy karena keju, dan lembut sekali, membuat tidak sadar, sudah beberapa potong masuk ke perut.

Here is the recipe, I took from buku "SEDAP"
Ingredients:
- 100 gr cream cheese
- 20 gr butter (20 gr butter)
- 50 gr double cream (50 gr krim kental)
- 50 gr egg yolks (50 gr kuning telur - kira kira 3 butir telur)
- 1/2 tsp lemon zest (1/2 sdt air jeruk lemon)
- 100 gr egg whites (100 gr putih telur - kira kira 3 butir telur)
- 1/4 tsp cream of tartar (1/4 sdt cream of tartar)
- 1/8 tsp salt (1/8 sdt garam)
- 50 gr caster sugar (50 gr gula pasir)

Spread jam  (Bahan olesan)
1 table spoon off apricot jam (1 sdm selai apricot)
25 ml water (25 ml air)
heat till jam dissolve (panaskan sampai selai larut)


Method:
- Preheat oven to 160 C (panaskan oven pada 160 C)
- Put the cream cheese into a bowl. Place the bowl over simmering water. Stir cream cheese until completely dissolved and the mixtuer turns smooth. (Tim cream cheese sampai larut)
- Add cream and butter till dissolved. Remove from heat, let cool  down a bit, than pour to mocaf flour. Stir till mix well (Masukkan krim kental dan butter, aduk sampai rata dan tambahkan air jeruk lemon. Lalu tuang di tepung mocaf, dan aduk kembali sampai rata)
- Add yolks eggs and stir the mixture again. (masukan kuning telur ke adonan cream cheese)
- Place egg whites in a clean bowl. Use an electric mixer to beat the egg whites, cream of tartar and salt for 3 minutes, than add sugar. Blend untill very stiff peaks form (Kocok putih telur, garam dan cream of tartar, selama 3 menit, lalu masukkan gula pasir, kocok terus sampai soft peak)
- Fold in the egg whites into cream cheese mixture gently untill are incorporated. (Tuang dan campur putih telur ke adonan cream cheese, aduk balik sampai rata)
- Pour the mizture into baking pans (Tuang adonan ke pans yang sudah dialas kertas roti)
- Place the pans into larger baking tray, and add 2 spoons hot water in it (taruh pans ke loyang yang lebih besar, dan masukkn 2 sdm air panas di atas loyang)
- Bake for 60 minutes. (Panggang selama 60 menit)
- Turn off the oven. Leave the oven door open for 10  minutes. Remove from oven and pans. (matikan oven, biarkan pintu oven terbuka selama 10 menit, lalu angkat)
- cover with apricot jam (Oles dengan selai apricot)

Saturday, September 8, 2012

Mocaf Pie Susu / Tart Susu / Milk Pie

First time I eat tart susu is just 3 days ago. I like this snack, crunchy but smooth pie shell, and filled in by yummy fla.

After browsing, I just now that tart susu is one of famous Bali souvenir.
Actualy this pie shell should not be so high, but unfortunately I don't have pie mold, so I use whatever I found in the kitchen :-)

We can eat it using tea spoon, since that shell is so fragile

Aku mencicip tart susu baru 3 hari lalu. Snack ini enak sekali, crunchy tetapi lembut untuk kulit pienya, dan legit untuk fla-nya.

Ternyata pie susu adalah salah satu oleh oleh terkenal dari Bali. Seharusnya, alas pie susu tidak tinggi, tetapi karena tidak punya cetakannya, aku menggunakan tempat yang ada :-)

Kita dapat mengudapnya dengan sendok teh / sendok kecil, karena kulit pie ini sangat rapuh.


I took recipe from "mykitchennotes"

For shell:
- 150 gr mocaf flour  (150 gr tepung mocaf)
- 2 table spoon corn starch (2 sdm maizena)
- 1,5 table spoon sugar flour (1,5 sdm gu;a halus)
- 1/4 tsp salt (1/4 sdt garam)
- 1 yolk (1 kuning telur)
- 100 gr butter (100 gr mentega)

For fla
- 2 eggs (2 kuning telur)
- 4 table spoon sweetened condensed milk (4 sdm susu kental manis)
- 300 ml evaporated milk (300 ml susu)
- 3 table spoon sugar ( 3 sdm gula pasir)
- 1/2 tsp vanila essence (1.5 sdt vanila essence)
- 1 tsp custard flour (optional) (1 sdt tepung custard)

How to
- For shell, mix all till become dough  (campur semua bahan kulit, aduk dengan sendok kayu, sampai adonan bisa dibentuk)
- Put dough into pie mould (siapkan cetakan pie, olesi margarin, dan ratakan adonan di atas cetakan, Kerat dan rapikan tepinya)
- For fla, mix egg,  sweetened condensed milk and sugar (campur telur, susu kental manis dan garam)
- Heated evaporated milk  and custard till boiling After that, wait till warm (panaskan mik dan custar sampai mendidih, setelah itu dinginkan)
- Pour egg into milk and mix it (masukkan campuran telur)
- Add vanila essence (masukkan vanila essence)
- Fill in into shell (masukkan adonan fla ke dalam cetakan pie)
- Baked for 60 minutes at 150 C (panggang selama 60 menit pada suhu 150 C)

Mocaf Zuppa Soup

Hot soup. Is there anything more delicious than a bowl of a hot soup not only for breakfast, but for lunch or dinner?

Usually, I used instant soup and pastry , since its very easy to  prepare.
But make pastry is still out of my skill , so I try to prepare soup first ^_^.

Setiap makan di restoran, begitu ada zuppa soup, pasti akan dipilih anak-anak sebelum main course datang. Penasaran juga ingin membuatnya sendiri.
Karena sudah pasti membuat pastry sendiri susah, maka yang aku buat hanya soupnya saja ^_^



This recipe I took from dapurbundaemir.

Bahan:
- 2 lembar puff pastry yang sudah jadi, saya bagi 4 dan saya tipiskan lagi
- 2 buah dada ayam rebus, potong dadu
- 1/2 buah wortel potong dadu
- 5 buah buncis, potong kecil kecil
- 1/4 buah bawang bombay, cincang kasar
- 2 sdm margarine
- 3 sdm tepung mocaf
- 200 ml susu evaporated
- 700 cc kaldu dari rebusan ayam
- garam secukupnya

Cara membuat:
- Panaskan margarine, masukkan bawang bombay, masak hingga harum
- Masukkan tepung mocaf, aduk rata sampai tepung matang
- Masukkan air kaldu dan susu evaporasi
- Masukkan ayam, wortel, dan buncis
- Masukkan soup ke mangkuk tahan panas, tutup mangkuk dengan pastry
- Panggang dalam oven hingga pastry kecoklatan


 

Mocaf Bakwan Udang Jagung (Vegetable fritter - with corn and shrimp)

Bakwan Udang Jagung is one of Indonesian traditional snack.
Usually it made from wheat flour, but I substite it using mocaf.

This snack has rich taste. Shrimp, corn, onion leaves (spring onion). And like others Indonesians, green chili is realy match to enjoy this snack.

Bakwan Jagung Udang, snack yang sangat disukai si bungsu.
Meski dibuat dari mocaf, tetap crunchy di luar dan kenyal di dalam.
Dimakan dengan sambal dan saos tomat, hmm, nyam nyam

Here is the recipe. I took form ibu Ricke recipe.

3 pc sweet corn (3 buah jagung manis)
200 gr chooped shrimp (200 gr udang, cincang kasar)
1 pc shaved carrot (1 buah wortel serut kasar)
1 pc spring onion (1 buah daun bawang)
100 gr mocaf
5 spoon table rice flour (5 sdm tepung beras)
1 egg (1 butir telur, kocok lepas)
1 tsp salt (1 sdt garam)
1/4 tsp pepper (1/4 sdt merica)
1/4 tsp broth powder optional (1/4 sdt kaldu bubuk)
20 ml water (20 ml air)
cooking oil (minyak goreng)

subtle spice

subtle spice

Subtle spice (bumbu halus)
3 pcs garlic (3 siung bawang putih)
2 pcs red onion (2 siung bawah merah)
2 pcs  pecan (2 butir kemiri, sangrai)
1tsp coriander (1 sdt ketumbar)


How to:
1. Beat corn but not to much (tumbuk / memarkan jagung hingga agak berair)
2. Add chopped shrimp, carrot, spring onion, salt, pepper, and subtle spice. Mix it. (tambahkan udang cincang, wortel, daun bawang, garam, merica bubuk, kaldu bubuk, dan bumbu halus. aduk rata)
3. Add mocaf flour dan rice flour. Add egg, and mix all . (Masukkan tepung  mocaf dan tepung beras, aduk rata. Tambahkan telur kocok, aduk rata hingga menjadi adonan
4. Add water. Mit it. (masukkan air, aduk rata)
5. Fry into cooking oil that already heated before. Fry spoon by spoon. (Goreng dalam minyak yang telah dipanaskan dengan api, sesendok demi sesendok. Goreng hingga kuning kecoklatan)
subtle spice