Sweet Potato Donut

Ingredients:

• 2 tsp yeast
• 125 ml warm water
• 1 tbsp butter
• 2 tbsp mashed sweet potato
• 2 tbsp milk powder
• 2 tbsp sugar powder
• 2 yolk egg
• 2 cup flour
• A pinch of salt
• ½ tsp baking powder

Directions :

• Dissolved yeast in the warm water, keep aside until it bubbles (if you used the round shape yeast).
• In a medium bowl combine flour, milk powder, mashed sweet potato, sugar powder, salt and baking powder (if you use the needle shape yeast, then you should combine it at this point).
• Mix yolk eggs and butter, add to flour mixture then whisk in gradually dissolved yeast (or only water if you use the needle shape yeast). When the dough is heavy to whisk, start to knead it with your hand. Knead until it combines together and not sticky on your hand, you can add little bit more of flour if needed.
• Cover the bowl of the dough with wrapping plastic, keep in a warm place until its double in size (time is depend on your warm place).
• When the dough doubled in size, removed the plastic cover, knead the dough again one more time for 2 minutes. Roll the dough and cut out with donut shape.
• On a tray covered with a plastic sheet, line the donuts. Cover the donuts with another plastic sheet. Keep aside to rise in a warm place until its double size and light weight.
• Deep fry the donuts on medium-low flame until its golden brown in colors. Keep it on the rack with kitchen towel to remove access oil.
• sprinkle the donut with icing sugar and ready to serve.

 

 original recipe from here: http://kristinemonia.blogspot.com/2011/01/donut.html

Bread Pudding

Recipe was adopted from joyofbaking.com with some modifications from my kitchen
Bread Pudding:

8 cups (2 L) bread cubes, cut into bite sized pieces (good choices are French, Broiche, Challah, Croissant, Italian, and/or Panettone. The bread can be fresh or stale and crusts can be left on or removed.)

Fruit: (Optional)

3 large bananas, diced

1/2 cup (120 ml) sultanas (raisins)

Carrot Muffins

Source from Here



Carrot Muffins Recipe:

2 cups (270 grams) grated raw carrot (about 2-3 peeled carrots)
1 large apple, peeled and grated
2 cups (260 grams) all-purpose flour
1 1/4 cups (250 grams) granulated white sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon (3.5 grams) salt
1 1/2 teaspoons ground cinnamon
3 large eggs
3/4 cup (180 ml) safflower, corn, or canola oil
1 teaspoon pure vanilla extract

Simple Sponge Cake

Ingredients:
1/2 cup All purpose flour
1/2 cup Grounded sugar
1/2 cup softened butter
4 Egg,yolk and egg white separated
1 tsp Baking powder
Vinalia Essence, Few drops

Easy Black Forest Cake

Easy Black Forest cake recipe made with a cake mix, cherry pie filling, and whipped cream, and shaved chocolate.

Ingredients:

1 chocolate cake mix, 2-layer size
2 cups whipping cream or heavy cream
2 tablespoons confectioners’ sugar
2 teaspoons vanilla extract
1 can (21 ounces) cherry pie filling
1 ounce shaved semisweet chocolate

Preparation:

Prepare chocolate cake following directions on package, making 2 round 9-inch layers. Cool cake thoroughly. In a small bowl, beat the cream with the confectioners’ sugar and vanilla until stiff peaks form.
Place one cake layer on a cake plate and spread with about 3/4 cup of the whipped cream. Top with half of the cherry pie filling, then top that with the second chocolate cake layer. Spread the side of the cake with half of the remaining whipped cream. Spoon remaining pie filling on top of cake, keeping it in the center. Spoon or pipe remaining cream around the cherries. Sprinkle the whipped cream around edge with shaved semisweet chocolate.

Choux Pastry a.k.a. Kue Sus

Actualy, This was my 2nd attempted of baking Kue Sus. the 1st attempted was aged ago in 2007, but i didn't post it here bcoz i wasn't happy with the result. this time i took the recipe from here and this time, i am very happy with the result, it turned out so good.

And thanks to my dear friend Helen for the Vla recipe.

Getuk Lindri (Indonesian Cassava cake)

Getuk Lindri is one of Indonesian traditional culinary. it is made from ground cassava with grated coconut. i missed getuk lindri when i was in my hometown last time. I couldn't found this getuk lindri in the market, i mean in the traditional market of course. its quite hard to find this dish nowadays specialy in my hometown. so here is my first attempted of getuk lindri, a very simple but taste good.



Ingredients:
1 whole cassava
50 gram of granulated sugar
½ tsp. vanila
1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
50 cc water
food color

Directions:
Put in sugar and vanila in a pot with water and bring it to boil. Peel cassava, Steam cassava until soft and then Mash cassava while still hot and pour the water mixture and food color (what ever color you desired) and blend well. Shape as your desired, and last sprinkle with grated coconut.serve and enjoy it!

Sweet lassi

Lassi is a popular South Asian yogurt-based drink in either sweet or salted flavors. The most common flavors include mango, rose water, and plain sugar sweetened lassi.
This lassi is very simple version and easy one to make. you just need yogurt, milk or water and sugar according to your taste. mix them all in the blender and voila, its ready, enjoy!

Banana Fritters

A fritter is any kind of food coated in batter and deep fried.

Recipe of Banana Fritters :

3 ripe bananas, mashed. 1 egg, 1 cup of flour and a pinch of salt. cooking oil for deep frying. mix all ingredients in a bowl. then fry ’till its done.

Donut

Ingredients:

2 tsp yeast
125 ml warm water
1 tbsp butter
2 tbsp milk powder
2 tbsp sugar powder
2 yolk egg
2 cup flour
A pinch of salt
½ tsp baking powder

Directions :

Dissolved yeast in the warm water, keep aside until it bubbles (if you used the round shape yeast).
In a medium bowl combine flour, milk powder, sugar powder, salt and baking powder (if you use the needle shape yeast, then you should combine it at this point).
Mix yolk eggs and butter, add to flour mixture then whisk in gradually dissolved yeast (or only water if you use the needle shape yeast). When the dough is heavy to whisk, start to knead it with your hand. Knead until it combines together and not sticky on your hand, you can add little bit more of flour if needed.
Cover the bowl of the dough with wrapping plastic, keep in a warm place until its double in size (time is depend on your warm place).
When the dough doubled in size, removed the plastic cover, knead the dough again one more time for 2 minutes. Roll the dough and cut out with donut shape.
On a tray covered with a plastic sheet, line the donuts. http://www.blogger.com/img/blank.gifCover the donuts with another plastic sheet. Keep aside to rise in a warm place until its double size and light weight.
Deep fry the donuts on medium-low flame until its golden brown in colors. Keep it on the rack with kitchen towel to remove access oil.




Source from : http://kristinemonia.blogspot.com/2011/01/donut.html

Crispy Apple Tart

Ingredients:
180 g puff pastry, thinly rolled into a circle 30cm in diameter
30 g butter, cut into cubes
4 apples, peeled
2 Tbsp sugar
2 Tbsp apricot/raspberry jam
2 apples, peeled and diced
½ tsp cinnamon powder
85 g sugar

Directions:
Make the apple filling
Place a wide saucepan on a medium heat and put in the diced apples and with the sugar. Heat and stir until they start to break down. You can mash them with the back of the spoon to help them along.
Keep stirring until most of the liquid has evaporated. Then turn off the heat and put in the cinnamon powder.
Continue to stir and mash the apple mixture for about a minute more, then set aside.
Preheat the oven to 230°C
Cut the apples
Take one of the peeled apples and cut off the sides without cutting into the core, which you can then discard. Cut the apple pieces into thin wedges and repeat this with the rest of the apples.
Place the puff pastry circle on a baking tray, …and spread the apple filling ...evenly over its surface. Next, layer the apple wedges in a circle ...carefully around the side … and finish off with an arrangement in the centre
Sprinkle a little sugar over the top of the tart. Then also place on various small knobs of butter.
Place the tart into the preheated oven and bake for approximately 25 minutes, then remove.
Put the apricot jam into a small saucepan and add 2-3 tablespoons of water. Heat on a medium temperature and stir together until the jam liquefies. Then take off the heat.
Using a brush, paint the surface of the tart with the liquefied jam. This will give it a glazed, shiny look, and add to the flavour. It is now ready to serve.

Es Kacang

The weather finally heating up over the weekend, and i had the opportunity to try out this 'Es Kacang'. I got this recipe from my recipe book collection. i made a bit modifications from this recipe since i didn't have palm sugar in my pantry and too lazy to make 'cendol' ;). here is my slightly modified version that I made:




What you need:
Ice, Red kedney bean, Sweet corn, Cincau, Grilled peanut, coconut pulps, red jelly/agar2, condensed milk, and simple syrup. mix all ingredients except syrup and milk in a bowl or glass. add ice, milk and simple syrup then garnish with grilled peanut. Enjoy it!

Bubur Candil ( Glutinous Rice Ball Porridge)




Ingredients:
• 200 grams glutinous rice flour
• 175 cc + 750 cc water
• 200 grams brown sugar
• 3 pandan leaves
• 2 tablespoon rice flour and 1 table spoon glutinous rice flour, diluted with some water.
salt

Coconut Milk Sauce:
• 250 cc thick coconut milk from ½ coconut, cooked with ¼ teaspoon salt

Preparations:
• Mix glutinous rice flour and salt. Pour 175 cc water a little at a time, kneading constantly until the dough can be shaped. Make balls with a 1 cm diameter and set aside. Sprinkle with a little wheat flour, to prevent the balls from sticking together
• Heat 750 cc water with brown sugar and pandan leaves until the sugar is dissolved, sieve and bring to boil again.
• Put in glutinous rice flour balls and cook until the balls float and are done. Thicken with rice flour and glutinous rice flour liquid. Stir until all is done.
• Serve in bowls, pour coconut milk sauce on top.