Apam Jepun - Dorayaki

A few already tried this... Made for breakfast this morning...I blended the ingredients yesterday
night before going to bed...this morning, bake them in the muffins trays cause I dont have the
moulds like KakAmFlora used for hers....saw in Kak Asma blog, also baked in muffin trays..so I
did the same thing..hehe.. you can also see another version at Hana's....As I was lazy to boil the
red beans...I used Nutella filling instead ...SEDAAP!!!.....the taste is there!!!...
Ingredients:-
25g mentega-(butter)
75g gula-( sugar)
250g tepung gandum-(plain flour)
2 biji telur-(eggs)
300ml air(dimasak dgn 6 helai daun pandan)-sejukkan-(water boiled with 6 pandan leaves)-leave
to cool
1/2 sudu besar yis mauripan(dibancuh & dikacau dgn sedikit air)-(1/2 tbsp yeast-mixed with
some water)
1 sudu teh soda bikarbonat-( 1 tsp bicarbonate of soda)
1/2 sudu teh garam-( 1/2 tsp salt)
sedikit pewarna kuning-( some yellow colourings)

Method:-
Telur & gula dipukul sebentar, kemudian masukkan butter dan pukul lagi. Masukkan tepung, air,
yis, garam, bikarbonat & pewarna-pukul lagi hingga kembang dan sebati. (masukkan dalam
blender jer). Acuan disapukan dengan sedikit minyak. Ambil 1 sudu makan adunan lalu
dituangkan dalam acuan- agak2 nampak keluar gelembung terus masukkan sedikit inti kacang.
Kemudian tuangkan lagi dengan lagi adunan sehingga penuh acuan. Biarkan masak hingga
kekuningan dan bolehlah diangkat. -(Beat eggs and sugar for awhile. Add in butter and beat
again. Add in flour, water, yeast, salt, bicarbonate of soda & colouring and beat again till fluffy
and creamy. (just put everyhting in blender easier). Grease some oil to moulds. Add in 1
spoonful of mixture. When mixture has 'rise' add in filling. Add another spoonful of mixture to
cover. Let it cook till yellowish and ready.)
Inti kacang Merah:- (Red Bean filling)
300g kacang merah-(direbus sehingga empuk)-(red bean -boiled till soft)
150g gula-(sugar) 100g gula tanjung(gula warna oren)-(orange sugar)
4 helai daun pandan-(pandan leaves)

Method:-
Kacang direbus dengan daun pandan hingga empuk. Dilecekkan halus dan masukkan gula
kemudian dimasak hingga pekat-sejukkan.-(Red bean boiled with pandan leaves till soft. Mashed
up red beans and add in sugar and cook till thickens. let to cool.)
Sources:-From Serojakitchen.blogspot.com

Japanese Pancakes - Apam Jepun

Made this Japanese pancakes (Apam Jepun) again.. I used the apam mould that I bought the
other day...I just love this snacks..really fallling in love with it!!!!...huhuh...this time really
looked like those sold in Jollibean counters in the shopping centres....hehehe...on how to bake it
you can see it  here..

Still I added Nutella for the filling as I thought of adding the red bean filllings but  I already used
for the kuih lapis kacang merah the other day...so help yourself with one each OK..

Ingredients:-
25g mentega-(butter)
75g gula-( sugar)
250g tepung gandum-(plain flour)
2 biji telur-(eggs)
300ml air(dimasak dgn 6 helai daun pandan)-sejukkan-(water boiled with 6 pandan leaves)-leave
to cool
1/2 sudu besar yis mauripan(dibancuh & dikacau dgn sedikit air)-(1/2 tbsp yeast-mixed with
some water)
1 sudu teh soda bikarbonat-( 1 tsp bicarbonate of soda)
1/2 sudu teh garam-( 1/2 tsp salt)
sedikit pewarna kuning-( some yellow colourings)
Method:-
Telur & gula dipukul sebentar, kemudian masukkan butter dan pukul lagi. Masukkan tepung, air,
yis, garam, bikarbonat & pewarna-pukul lagi hingga kembang dan sebati. (masukkan dalam
blender jer). Acuan disapukan dengan sedikit minyak. Ambil 1 sudu makan adunan lalu
dituangkan dalam acuan- agak2 nampak keluar gelembung terus masukkan sedikit inti kacang.
Kemudian tuangkan lagi dengan lagi adunan sehingga penuh acuan. Biarkan masak hingga
kekuningan dan bolehlah diangkat. -(Beat eggs and sugar for awhile. Add in butter and beat
again. Add in flour, water, yeast, salt, bicarbonate of soda & colouring and beat again till fluffy
and creamy. (just put everyhting in blender easier). Grease some oil to moulds. Add in 1
spoonful of mixture. When mixture has 'rise' add in filling. Add another spoonful of mixture to
cover. Let it cook till yellowish and ready.)
Sources:- Serojakitchen.blogspot.com

Anda mungkin juga meminati:

Easier Crispy Waffles

 This was our tea snack just now...well actually
also our breakfast this morning...made this yesterday night so that this morning Mr Hubby can
have this for breakfast..his toppings were kaya and butter.. there were some balance I made again
for tea snacks this time with Milo ice cream as the toppings..ermmm so sedap..berebut makan
dengan Marsya...Iqram asked me to do again tomorrow!!...Cikgu Zana, I put up the recipe here
ya..thank you to Sheryl too..

The difference within this recipe than other waffles was that it used yeast instead of baking
powder.. try it to taste the difference..

Ingredients:-
2 cups flour-(tepung gandum)
1/2 tsp instant yeast-( yis)
1 stick melted butter-(114g mentega cair)
2 cups warm milk -(susu suam2 panas)
2 eggs-(telur)
2 tsp vanilla extract-( kita bantai vanilla essence)
1 tbsp sugar-(gula)
1/2 tsp salt-(garam)

The night before:(siapkan malam sebelum)

1. Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt.
2. Combine the melted butter and milk. Add the mixture to the dry ingredients.
3. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the
other mixture, and whisk until well-combined.
3. Cover with plastic wrap and stick in the fridge until tomorrow morning.-(Campurkan bahan2
kering :tepung, gula, garam didalam satu mangkuk. Campurkan mentega yang sudah cair dan
susu suam dan masukkan kedalam bahan kering. Pukul telur dan vanilla essence didalam
mangkuk yg lain dan masukkan kedalam adunan yang tadi. Satukan dan pukul semua adunan
tadi. Tutup dengan plastic cling wrap dan simpan dalam peti ais sampai keesokkan hari.)

The next morning:(Keesokkan hari)

Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy). Add to
waffle iron the same way you would other batter, keeping in mind that this batter will rise more
than batters that use baking powder instead of yeast.-( Sediakan waffle maker dan panaskan.
Kacau adunan tadi (ia sepatutnya sudah naik sedikit). Masukkan sesenduk atau dua adunan
kedalam waffle maker. Adunan ini akan naik sedikit dari adunan yang lain yang menggunakan
baking powder kerana adunan ini meggunakan yis).
Sources:-From dzanariah.blogspot.com

Crispy Onion Rings

Made this for afternoon tea yesterday..and you

know what, not bad for a home cooked onion rings!!..the taste was almost there...97% !!maybe
next time I should add in breadcrumbs?...will try and explore...

Ingredients:-(3-4 pac)
2 big onions
7 tbsp plain flour
2 tbsp corn flour
1/2 tsp baking powder
1/2 tsp castor sugar
salt to taste
white pepper powder/back pepper to taste
1/4tsp chilli powder
1 egg
125 ml fresh milk
oil for deep frying

Method:-
Slice onions like a ring with 1cm thick.Use the onions as in the picture.
Mix all the dry ingredients and stir well.
Mix egg and milk in another bowl. Add the mixture to the dry mixture and stir well.
Heat oil in wok. Dip the onions in mixture and fry till golden brown. Dont fry the onions too
crowded as it will be difficult to turn over. Dish out and strained on kitchen paper. Serve while
hot.

Sources :-From Myresepi.com

Tepung Menggoreng Rangup

This morning breakfast..tried using this recipe

for the batter that stays crispy although when cool..instead of using yellow colouring I added
orange colour..huhu...thank you kak royladzem for sharing this recipe..

Bahan-bahannya:-
75 gram tepung naik sendiri -(self raising flour)
60 gram tepung beras -(rice flour)
1 camca besar tepung jagung -(tbsp corn flour)
sedikit serbuk kunyit/ pewarna kuning -(a bit of turmeric powder/or yellow colouring)
garam secukupnya -(salt to taste)
gula secukupnya (jika mahu) -(sugar if preferred)
sedikit air kapur (anggaran 1 sudu kecil - jangan terlalu banyak nanti pahit) -(a bit of white lime
water-not too much or else bitter- abt 1 tsp)
130 ml air -(water)
3 - 5 ketul ais (jangan terlalu banyak takut adunan cair) -(ice-not too much or else mixture will
be too runny)

Cara-caranya:-
Satukan bahan kering didalam mangkuk. Buatkan lubang di tengahnya, tuangkan air sambil gaul
hingga sebati. Bila pekat dan boleh menyalut belakang sudu, biarkan bancuhan selama 10-15
minit. Pastikan minyak untuk menggoreng banyak dan cukup panas supaya pisang digoreng
menjadi keemasan dan tidak menyerap minyak. Selepas bancuhan diperab untuk 10 - 15 minit
dan minyak cukup panas, masukkan anggaran 3 - 5 ketul ais dalam adunan dan celup pisang
dalam bancuhan dan terus goreng. Insyallah pisang akan menjadi ranggup
walaupun telah sejuk. -(Mix all the dry ingredients in a container. Make a well in the centre, and
add in water and mix well. When thickens and covered the back of the spoon, let the mixture for
10-15 minutes. Make sure oil for frying is really hot and covered the banana/cempedak/sweet
potatoes to golden yellow and not soggy. After the mixture has set add in 3-5 ice and dip bananas
in batter and fry. Bananas will still be crispy although when cool.)
Sources:-flickr.com/photos/royladzem
Ham Jin Peng - Snack Pedas Berinti Kacang Merah

Have you heard of this snacks which are

famous among the Chinese? Although in Malay it stated 'Snack Pedas Berinti Kacang Merah' but
its not pedas at all ..I used to see my ex
colleagues ate them during my working days, they did offer me but I decline cause was not sure
of the ingredients and oil used..but I did smell the 'aroma' of the snacks as they munch away...
then the other day saw this at Smart Market in Johore, sold by a Malay lady, my mum bought 2
for RM$1, too bad I didnt get to taste it so I cant really tell the difference between the one she
bought and the one I made. It should be something like 'JENEKET'?, but the Malay lady called it
'Pau goreng'...I am confused..hehe hantam saja lah labu..

Somehow, I made this morning for Mr Hubby's breakfast and when I texted him, whether is it
ok, his answer was 'OK , good!'...this snacks are really nice when its hot and fresh.. that was why
I woke up early to 'canai' this snacks this morning as I was afraid if were to rolled out too early in
the night it will stick to the tray... A few things to note if you were to try to make this 'Ham Jin
Peng', was to use very slow heat, as it gets burnt easily and the inside wont be cooked properly.
Maybe next time I will roll out a bit thinner. As of the red beans please soaked them in water at
least a few hours or overnight, as for me I didnt soaked first and it took me almost 2 hours to
soften the red beans. In fact I halved the ingredients for the filling as I still got some balance..

For my silent readers who are Chinese, did I got it right?..

Ingredients:-
1 sudu besar yis segar(fresh yeast)- saya gunakan 1 packet instant yeast aje-(tbsp fresh yeast- I
just used 1 packet instant yeast)
150g gula halus-( fine sugar)
240 ml air suam -(cup warm water)
480g tepung gandum serbaguna-( all purpose flour)
garam secukup rasa-(salt to taste)
1/2 sudu teh soda bicarbonate-( tsp bicarbonate of soda)
1/2 sudu teh five -spice serbuk-( tsp five-spice powder)
1 sudu teh air-(tsp water)
*Inti kacang merah-(red bean filling)
100g bijan-(sesame seeds)
800ml minyak masak-(cooking oil)

Method:-
Larutkan yis dan 2 sudu teh gula dengan air suam. Ketepikan selama 10 minit sehingga berbuih.
Ayak tepung gandum, garam, soda bicarbonate dan five- spice serbuk kedalam mangkuk adunan.
Tambah baki gula dan buat satu lekukkan ditengah2 campuran ini. Masukkan campuran yis dan
air, gaul dan uli sehingga mendapat doh yang lembut. Ketepikan doh selama 1 jam sehingga doh
naik sekali ganda. Bahagikan doh kepada 15 bahagian sama banyak dan bulat2kan setiap satu.
Canaikan setiap bebola setebal 0.5cm di atas papan canai. Isi dengan bebola Inti kacang Merah.
Bawa tepi2 doh ketengah untuk menutupi inti dan bulat2kan lagi. Leperkan dan tabur bijan
diatasnya. Ulang proces dengan baki adunan. Goreng terendam kuih didalam minyak sayur
panas.Toskan.-(Mix yeast and 2 tsp sugar in warm water and put side for 10 minutes till bubbles.
Sieve flour, salt, bicarbonate of soda and five-spice powder into a mixing bowl. Add the balance
sugar and make a well in the middle of mixture. Add in yeast mixture and water. Stir and knead
till form a soft dough. Put aside for 1 hour and let it proof double in size. Divide dough to 15
balls. Roll out with 0.5cm thick. Add in filling in the centre. Bring the edges to the centre of
dough to cover the filling and make a ball again. Flatten it and sprinkle sesame seeds on dough.
Repeat till finish. Deep fry in a hot oil. Drained.)

Inti Kacang Merah:-Red Bean Filling

300g kacang merah kering-(red bean seeds)
1 liter air-(water)
240g gula pasir-(fine sugar)
125ml minyak masak-(cooking oil)

Method:-
Bubuh kacang merah dan air didalam periuk. rebus selama 45 minit sehingga kacang masak.
Masukkan gula pasir dan masak lagi sehingga kacang lembut dan menjadi pes. Campurkan
minyak masak dan kacau sehingga kering. Alih inti kedalam mangkuk dan biarkan sejuk.
Bahagikan pes kepada 15 bahagian sama banyak dan bulat2kan setiap satu. Ketepikan. -( Put red
beans to boil for 45 minutes or till soften or cooked. Add in sugar and continue to cook till form
a paste. Add in cooking oil and stir well till thickens and dry. Let to cool and divide paste to 15
balls. Put aside for filling)
Sources:-From Buku Masakkan Chef terkemuka-Zaidah Mohd Noor

Ham Jin Peng - Snack Pedas Berinti Kacang Merah

 Have you heard of this snacks which are
famous among the Chinese? Although in Malay it stated 'Snack Pedas Berinti Kacang Merah' but
its not pedas at all ..I used to see my ex
colleagues ate them during my working days, they did offer me but I decline cause was not sure
of the ingredients and oil used..but I did smell the 'aroma' of the snacks as they munch away...
then the other day saw this at Smart Market in Johore, sold by a Malay lady, my mum bought 2
for RM$1, too bad I didnt get to taste it so I cant really tell the difference between the one she
bought and the one I made. It should be something like 'JENEKET'?, but the Malay lady called it
'Pau goreng'...I am confused..hehe hantam saja lah labu..

Somehow, I made this morning for Mr Hubby's breakfast and when I texted him, whether is it
ok, his answer was 'OK , good!'...this snacks are really nice when its hot and fresh.. that was why
I woke up early to 'canai' this snacks this morning as I was afraid if were to rolled out too early in
the night it will stick to the tray... A few things to note if you were to try to make this 'Ham Jin
Peng', was to use very slow heat, as it gets burnt easily and the inside wont be cooked properly.
Maybe next time I will roll out a bit thinner. As of the red beans please soaked them in water at
least a few hours or overnight, as for me I didnt soaked first and it took me almost 2 hours to
soften the red beans. In fact I halved the ingredients for the filling as I still got some balance..

For my silent readers who are Chinese, did I got it right?..

Ingredients:-
1 sudu besar yis segar(fresh yeast)- saya gunakan 1 packet instant yeast aje-(tbsp fresh yeast- I
just used 1 packet instant yeast)
150g gula halus-( fine sugar)
240 ml air suam -(cup warm water)
480g tepung gandum serbaguna-( all purpose flour)
garam secukup rasa-(salt to taste)
1/2 sudu teh soda bicarbonate-( tsp bicarbonate of soda)
1/2 sudu teh five -spice serbuk-( tsp five-spice powder)
1 sudu teh air-(tsp water)
*Inti kacang merah-(red bean filling)
100g bijan-(sesame seeds)
800ml minyak masak-(cooking oil)
Method:-
Larutkan yis dan 2 sudu teh gula dengan air suam. Ketepikan selama 10 minit sehingga berbuih.
Ayak tepung gandum, garam, soda bicarbonate dan five- spice serbuk kedalam mangkuk adunan.
Tambah baki gula dan buat satu lekukkan ditengah2 campuran ini. Masukkan campuran yis dan
air, gaul dan uli sehingga mendapat doh yang lembut. Ketepikan doh selama 1 jam sehingga doh
naik sekali ganda. Bahagikan doh kepada 15 bahagian sama banyak dan bulat2kan setiap satu.
Canaikan setiap bebola setebal 0.5cm di atas papan canai. Isi dengan bebola Inti kacang Merah.
Bawa tepi2 doh ketengah untuk menutupi inti dan bulat2kan lagi. Leperkan dan tabur bijan
diatasnya. Ulang proces dengan baki adunan. Goreng terendam kuih didalam minyak sayur
panas.Toskan.-(Mix yeast and 2 tsp sugar in warm water and put side for 10 minutes till bubbles.
Sieve flour, salt, bicarbonate of soda and five-spice powder into a mixing bowl. Add the balance
sugar and make a well in the middle of mixture. Add in yeast mixture and water. Stir and knead
till form a soft dough. Put aside for 1 hour and let it proof double in size. Divide dough to 15
balls. Roll out with 0.5cm thick. Add in filling in the centre. Bring the edges to the centre of
dough to cover the filling and make a ball again. Flatten it and sprinkle sesame seeds on dough.
Repeat till finish. Deep fry in a hot oil. Drained.)

Inti Kacang Merah:-Red Bean Filling

300g kacang merah kering-(red bean seeds)
1 liter air-(water)
240g gula pasir-(fine sugar)
125ml minyak masak-(cooking oil)

Method:-
Bubuh kacang merah dan air didalam periuk. rebus selama 45 minit sehingga kacang masak.
Masukkan gula pasir dan masak lagi sehingga kacang lembut dan menjadi pes. Campurkan
minyak masak dan kacau sehingga kering. Alih inti kedalam mangkuk dan biarkan sejuk.
Bahagikan pes kepada 15 bahagian sama banyak dan bulat2kan setiap satu. Ketepikan. -( Put red
beans to boil for 45 minutes or till soften or cooked. Add in sugar and continue to cook till form
a paste. Add in cooking oil and stir well till thickens and dry. Let to cool and divide paste to 15
balls. Put aside for filling)
Sources:-From Buku Masakkan Chef terkemuka-Zaidah Mohd Noor

Red Bean Cake

Tried making this cakes for Mr Hubby's breakfast...He brought about 18 pcs  and told his
collegues that he bought it along the way to office.. reasons was he wanted his collegues
comments and reactions before he tell them the truth...hehehe..One of them did asked him where
he bought the cakes and wanted to buy it the next time round!!!.. Well Mr Hubby, told the truth
and now she asked whether I can make it again for her..huawa....

Auntie ate 2 and she tapau 5 back!!!..The red bean paste recipe I took from here. Made quite a
some and balance I put in the fridge for my next used..

Ingredients:-
30 floral baking tins-(30 acuan bunga)
300g red bean paste-(300g pes kacan merah)
7 eggs-(7 biji telur)
300g sugar- I used 210g-(300g gula-saya gunakan 210g aje)
2 tbsp honey-(2 sudu besar madu)
350g plain flour-(350g tepung gandum)
50g corn flour-(50g tepung jagung)
25g ovalette-(25g ovalette)
2 tsp baking powder-(2 sudu kecil baking powder)
90ml water-(90ml air)
1 tsp vanilla essence-( 1 sudu kecil esence vanilla)
100ml oil-(100ml minyak)
50g almond slice-(50g hirisan badam)
Method:-
Grease each baking cup with a little oil and put in 1 tsp red bean paste. Beat eggs, sugar and
honey in a mixer for 2 minutes. add plain flour, corn flour, ovalette and baking powder and mix
till fuffy. Add water and vanilla essence. mix well then remove from mixer. pour in 100ml oil
and mix well by hand. Pour mixture into baking cups. sprinkle some almond slice on top. Bake
in oven for 20 minutes at 175C.- (Sapukan minyak kedalam acuan bunga dan letak  1 sudu kecil
pes kacang merah didalamnya. Pukul telur, gula dan madu selama 2 minit. Masukkan tepung
gandum, tepung jagung, ovalette dan baking powder dan pukul hingga gebu. Masukkan air dan
vanilla esen. Kacau rata then alihkan mangkuk. Tuangkan minyak dan kacau menggunakan
tangan. Tuangkan adunan kedalm acuan bunga dan hiaskan dengan hirisan badam. Bakar
didalam oven selama 20 minit dengan 175C.)
Sources:- Local Kueh-Joy Of Cooking

RED BEAN PASTE:-

Inti Kacang Merah:-Red Bean Filling
300g kacang merah kering-(red bean seeds)
1 liter air-(water)
240g gula pasir-(fine sugar)
125ml minyak masak-(cooking oil)

Method:-
Bubuh kacang merah dan air didalam periuk. rebus selama 45 minit sehingga kacang masak.
Masukkan gula pasir dan masak lagi sehingga kacang lembut dan menjadi pes. Campurkan
minyak masak dan kacau sehingga kering. Alih inti kedalam mangkuk dan biarkan sejuk.
Ketepikan. -( Put red beans to boil for 45 minutes or till soften or cooked. Add in sugar and
continue to cook till form a paste. Add in cooking oil and stir well till thickens and dry. Let to
cool and put aside for filling)
Anda mungkin juga meminati:

Chocolate Banana Swirl Cake

Bake this last week actually, straight after the kids finished their exams..hahaha..cause really
missed baking..
this time tried this recipe from Aunty Yochana. I adjusted some to suits my taste..didnt add the
base ingredients as my kids dont like walnuts in their cake.. When making this my advice is to
really beat the sugar and butter to really creamy and pale to get that soft, melt in your mouth
cake!..

Remember too, that since the cake uses banana in the ingredients, the quantity of sugar is also
important, of course up to your preference lah ya...as for me 185g that I used, Mr Hubby said it
was still quite sweet..so maybe next time I will use 175g?..Apa2 pun this cake meets my
expectations!..I like it.

ps:- For Lin, this is the cake that I passed it to you the other day..only today then I updated
here!..haha
Glad you like it, and more cakes to be shared if there are enough for everyone!..

Ingredients for the base of the pan: (Bahan untuk bawah loyang)
Mix together and sprinkle at base of pan-(Campurkan bahan2 dan taburkan dibawah loyang)
2 Tbsp. Butter-(2 sudu besar mentega)
1/3 cup finely chopped walnuts-(1/3 cawan walnut cincang)
2 Tbsp. castor sugar -(2 sudu besar gula kastor)
(Ayu omit this)-(Ayu tak bubuhkan ini)
Ingredient for cake:-
250 gm. Cake flour-(250g tepung kek)
2 tsp. baking powder-(2 sudu kecil baking powder)
1/4 tsp. Bicarbonate of Soda-(1/4 sudu kecil bicarbonate soda)
1/4 tsp. salt-(1/4 sudu kecil garam)
185 gm. Butter-Ayu used 200g-(185g mentega -Ayu gunakan 200g)
200 gm. sugar-Ayu used 185g-(200g gula-Ayu gunakan 185g)
1 tsp. vanilla essence-(1 sudu kecil vanilla esen)
3 large eggs-( 3 telur size besar)
3 very ripe bananas - peeled and mashed till fine-Ayu used 190g-(3 pisang yang masak dilecek
halus- Ayu gunakan 190g)
6 Tbsp. ( 3 ozs.) Buttermilk or sour cream-Ayu used 90g sour cream-(6 sudu besar buttermilk
atau sourcream- Ayu gunakan 90g sour cream)
120 gm. Dark chocolate - melted + Ayu used 1/2 tsp cocoa powder-(120g coklat masakan pahit
dicairkan +Ayu tambahkan 1/2 sudu kecil serbuk koko)

Method:
Sprinkle ingredients for the base into the pan. Sieve flour, baking powder, salt and bicarbonate of
soda toghether and leave aside. Beat butter and sugar together till creamy and pale.Add in
mashed bananas and vanilla essence and mix well. Add in eggs one at a time beating till just
incorporated. Fold in the flour mixture alternately with the buttermilk. Divide mixture into 2
parts. Mix one part of the mixture with melted chocolate. Scoop mixture one on top of the other
till finished, gently run the spatula through the batter to slightly swirl the batter. Slightly tap the
pan on the table.Bake at 175C(Ayu used 170C) for about 45 mins. or till skewer inserted comes
out clean. Remove from oven and set aside for 5 mins. before removing from the pan. Leave on a
wire rack to cool.-(Taburkan bahan2 untuk bawah loyang. Ayak tepung, baking powder, garam
dan bicarbonate soda dan ketepikan. Pukul mentega dan gula hingga kembang dan putih.
Masukkan pisang yang dilecek dan vanilla esen dan gaul rata. Masukkan telur satu persatu dan
teruskan putar hingga sebati. Masukkan tepung, berselang seli dengan buttermilk atau sour
cream. Bagikan dua bahagian. Campurkan 1 adunan dengan coklat yang telah dicairkan+(serbuk
koko). Ceduk adunan berselang seli warna hingga habis. Perlahan2, gunakan spatula buat
pusingan didalam adunan. Ketuk loyang sedikit diatas meja. Bakar 175C(Ayu bakar dalam170C)
selama 45 minit atau bila dicucuk dengan lidi keluarnya bersih. Keluarkan dari oven, dan
ketepikan selama 5 minit sebelum dikeluarkan dari loyang. Biarkan diatas rack untuk sejuk.)
Sources:-From auntyyochana.blogspot.com

Kek Marble Susu

  

 This was another cake that I baked last week for Auntie...ontop of the brownies was for my
neighbour ..I made 2 of those .. 1 for auntie and 1 for the family...got the recipe from Bro Rozzan
which he took from  CMG's blog...the sweetness is OK for me, as I didnt adjust the sugar
quantity for this...to me it    taste better the next day as it tastes moist and soft....

Ingredients:-
250g mentega-(250g butter)
230g gula halus-(230g fine sugar)
2 sudu teh ovalette-(2 tsp ovalette)
4 biji telur saiz besar-(4 large eggs)
*270g tepung halus(saya gunakan tepung hong kong flour)-(270g fine flour(I used hong kong
flour)
*1 sudu teh baking powder-(1 tsp baking powder)
*disatukan dan diayak-(*mixed together and sieved)
60g susu pekat manis-(60g condensed milk)
2 sudu besar serbuk koko-(2 tbsp cocoa powder)
2 sudu besar susu cair(saya gunakan susu segar)-(2 tbsp evaporated milk- I used fresh milk)
1 sudu teh coklat emulco-(1 tsp chocolate emulco)
1 sudu teh esen vanilla(saya masukkan ini)-(1 tsp vanilla essence- I added in this)

Method:-
Pukul mentega, ovalette dan gula halus hingga kembang/putih. Masukkan telur satu persatu
sambil terus pukul hingga gula larut. Masukkan susu pekat dan gaul rata. Perlahankan kelajuan
mixer dan masukkan tepung sedikit demi sedikit hingga habis. Satu bahagian dibiarkan plain dan
satu bahagian lagi di bubuh susu cair, serbuk koko dan coklat emulco. Gaul hingga sebati. Tuang
adunan secara berselang seli antara adunan plain dan adunan coklat dalam loyang yang dialas
dengan kertas tracing dan telah digris dengan mentega disekelilingnya. Bakar dalam oven yang
telah dipansakan pada suhu 175C selama 30-35 minit(saya bakar selama 40-45 minit). Sejukkan
5-10 minit sebelum dikeluarkan dari loyang dan diletak di redai kek. Hiaslah mengikut citarasa
anda.-(Beat butter, ovalette and sugar till creamy and white. Add in eggs one by one while the
mixer still beating till sugar dissolves. Add in condensed milk and mix well. Slow down the
mixer and add in flour bit by bit till finish. Divide one portion to be palin and the other add in
fresh milk, cocoa powder and chocolate emulco. Fold till incorporated. Pour the mixture
alternately with the plain and the chocolate one into a greased tray at the sides and which has
been placed with greaseproof paper. Bake the cake in a pre heated oven for 175c for 30-35
minute(I baked for 40-45 minutes). Let it cool for 5-10 minutes before taking out from the tray
and put on the cooling rack. Decorate to preferrence.)
Sources:-From rozzan.blogspot.com

Anda mungkin juga meminat

Kek Marble Susu

 This was another cake that I baked last week for Auntie...ontop of the brownies was for my
neighbour ..I made 2 of those .. 1 for auntie and 1 for the family...got the recipe from Bro Rozzan which
he took from  CMG's blog...the sweetness is OK for me, as I didnt adjust the sugar quantity for this...to
me it    taste better the next day as it tastes moist and soft....

Ingredients:-
250g mentega-(250g butter)
230g gula halus-(230g fine sugar)
2 sudu teh ovalette-(2 tsp ovalette)
4 biji telur saiz besar-(4 large eggs)
*270g tepung halus(saya gunakan tepung hong kong flour)-(270g fine flour(I used hong kong flour)
*1 sudu teh baking powder-(1 tsp baking powder)
*disatukan dan diayak-(*mixed together and sieved)
60g susu pekat manis-(60g condensed milk)
2 sudu besar serbuk koko-(2 tbsp cocoa powder)
2 sudu besar susu cair(saya gunakan susu segar)-(2 tbsp evaporated milk- I used fresh milk)
1 sudu teh coklat emulco-(1 tsp chocolate emulco)
1 sudu teh esen vanilla(saya masukkan ini)-(1 tsp vanilla essence- I added in this)

Method:-
Pukul mentega, ovalette dan gula halus hingga kembang/putih. Masukkan telur satu persatu sambil
terus pukul hingga gula larut. Masukkan susu pekat dan gaul rata. Perlahankan kelajuan mixer dan
masukkan tepung sedikit demi sedikit hingga habis. Satu bahagian dibiarkan plain dan satu bahagian lagi
di bubuh susu cair, serbuk koko dan coklat emulco. Gaul hingga sebati. Tuang adunan secara berselang
seli antara adunan plain dan adunan coklat dalam loyang yang dialas dengan kertas tracing dan telah
digris dengan mentega disekelilingnya. Bakar dalam oven yang telah dipansakan pada suhu 175C selama
30-35 minit(saya bakar selama 40-45 minit). Sejukkan 5-10 minit sebelum dikeluarkan dari loyang dan
diletak di redai kek. Hiaslah mengikut citarasa anda.-(Beat butter, ovalette and sugar till creamy and
white. Add in eggs one by one while the mixer still beating till sugar dissolves. Add in condensed milk
and mix well. Slow down the mixer and add in flour bit by bit till finish. Divide one portion to be palin
and the other add in fresh milk, cocoa powder and chocolate emulco. Fold till incorporated. Pour the
mixture alternately with the plain and the chocolate one into a greased tray at the sides and which has
been placed with greaseproof paper. Bake the cake in a pre heated oven for 175c for 30-35 minute(I
baked for 40-45 minutes). Let it cool for 5-10 minutes before taking out from the tray and put on the
cooling rack. Decorate to preferrence.)
Sources:-From rozzan.blogspot.com
Steam Chocolate Cake

Salam, I guessed by this time most of the housewives and mothers are busy preparing the makan2 for
tomorrow Eidul Adha..same goes to me here..my family are actually preparing to cross over the
Causeway to celebrate the raya with my brother there..so basically I wont be updating till at least next
week...will upload pictures if I were to take and update in my blog Ok.

Anyway, I made this Steam Chocolate Cake for my 16th Wedding Anniversary today. Alah, just cake no
fancy dinner or what so ever...just makan lontong ajelah malam ni ..hehe..so this cake can for our
makan2 tomorrow also.. 2-in-1 cake....dah tua2 ni, semuanya 'wholesale' borong lah gitu..haha.. this
cake is very moist and soft baru tadi potong..SEDAPPPPP!!...ini tak bedek cakap-:)

Ingredients:-
1 cup cocoa powder(sieved)-(serbuk koko-diayak)
3/4 cup fine sugar-(gula halus)
250g butter-(mentega)
1 cup fresh milk-(susu segar)
1/2 cup condensed milk-(susu pekat)
160g plain flour-sieved 2x -(tepung gandum-diayak 2 kali)
1 tsp bicarbonate of soda
3 eggs-(telur)

Method:-
Double boil cocoa powder, condensed milk, fresh milk, butter and sugar till incorporated. Let cool and
put aside. Sieve flour and bicarbonate of soda together and put aside. Whisk eggs no need to be too
fluffy. Add in cocoa mixture and mix well. Add in flour/bicarbonate of soda bit by bit and fold lightly.
Grease baking tray with butter, add batter into mould and steam with a medium heat for about 1 hour
45 minutes. Cover mould with aluminium foil.-(Masukkan serbuk koko, susu pekat, susu segar, mentega
dan gula kedalam mangkuk dan masak dengan kaedah double boil. Bila semua bahan cair, matikan api
dan biarkan ia sejuk sebentar. Ayak tepung bersama bicarbonate soda ketepikan. Pukul telur tak payah
sampai kembang. Masukkan adunan coklat tadi dan gaul rata. Masukkan tepung sikit demi sedikit. Gaul
menggunakan spatula. Sapukan loyang dengan sedikit butter dan tuangkan aduna kedalamnya. Kukus
kek dengan menggunakan api pertengahan selama 1 jam 45 minit. Tutup loyang dengan aluminium foil.)

Chocolate Ganache:-
125g dark chocolate
100g whipping cream
1/2 tbsp butter
Method:-
Using double boiler method again, add whipping cream, dark chocolate and butter and let them melt
and let cool slightly before decorating.

Meanwhile take care and and Happy Holidays.

Miss me Ok.hehe

Pau Gebu Berinti Ayam

  

The name Pau Gebu(Fluffy) but mine not gebu at all..hahaha...reasons maybe I only made 40g balls each
and filled the filling a bit too much...next time maybe I should do 50g each....anyway I made half the
ingredients ..what I can say about this buns ..they are really soft..like cotton ..huhu...

Since my dad and me yang like the chicken fillings, compared to my mum and Mr Hubby who preferred
the red beans filling..we ate more ler..hehehe...when I kneaded the dough, my mum said that she
actually preferred the traditional pau..which use plain flour, yeast, salt , water and oil...well to me I
wanted to try this recipe and it  definitely worth the keeping..

 Ingredients A:-
300g air suam-( warm water)
220g gula(saya gunakn gula kastor)-(sugar-I used castor sugar)
18g yis segera-(instant yeast)

Ingredients B:-
920g tepung pau(saya gunakan tepung hong kong)-(Pau flour- I used hong kong flour)
60g Vegetable fat special for Pau(saya gunakan krimwell)-(I used krimwell)
180g air-(water)
1 sudu teh bread softerner-(1 tsp bread softener)
2 sudu teh crescent baking powder(saya gunakan baking powder royal aje)-( 2 tsp baking powder)
2 sudu teh minyak masak-(2 tsp oil)

Method:-
Masukan semua Bahan A, air suam kedalam mangkuk tambah yis segera dan gula. Campurkan hingga
sebati dan biarkan selama 10 minit. Ayak tepung bersama baking powder. Kemudian campurkan tepung
tadi bersama bahan B yang lain dan campurkan dengan bahan A tadi. Uli dengan tangan atau masukkan
kedalam breadmaker sehingga sebati dan menjadi doh. Rehatkan doh 20 minit. kemudian bahagikan 30g
-50g. Rehatkan lagi 10 minit. Bulatkan doh masukkan inti ikut suka-(kacang, kaya, kari daging ikut suka).
Dah siap masuk inti. Tutup dengan plastik semua doh. Rehatkan lagi 20-40 minit. Untuk naikkan doh tadi
2 kali ganda.
kukus sehingga 10-15 minit. Pau ini boleh digoreng kalau tak nak kukus.-(Mix ingredients A, warm water,
yeast and sugar in a bowl. Mix well and let it for 10 minutes. Sieve flour and baking powder.Combine
ingredients B to A. Knead with hands or bread machine to form a dough. Let it rest for 20 minutes.
Divide dough to 30-50g each. Rest again for 10 minutes. Fill in filling(red beans, kaya, beef curry or to
preference). When ready cover with plastic all the doughs. Let it rest again for 20-40 minutes to let it
proof double in size. Steam for 10-15 minutes. This bun can be fried if preferred.)
Sources:-From lan_ieza@myresipi.com
INTI AYAM - CHICKEN FILLING
Ingredients:-
300g isi ayam (potong dadu kecil)-(chicken breast diced)
3 biji kentang(potong dadu kecil)-(3 potatoes diced)
1 lobak merah kecil(potong dadu kecil)-(1 small carrot dice)
2 sudu besar serbuk kari ayam- ( 2 tbsp meat curry powder)
1 cawan air-(1 cup water)
garam, gula secukup rasa-(salt and sugar to taste)
daun sup(racik)-(chinese celery chopped)

Bahan tumis:- Sauted ingredients:-

minyak-(oil )

1 ulas bawang putih hiris-(1 garlic sliced)

3 ulas bawang merah hiris-(3 shallots sliced)

Method:-

Panaskan minyak dan tumiskan bahan tumis sehingga wangi. Masukkan rempah kari yang telah 
dibancuh dengan sedikit air, isi ayam dan kacau rata. Masukkan kentang, carot, garam dan air. Biarkan
mendidih dan  pekat. Bila telah lembut dan pekat boleh masukkan inti dalam mangkuk.-(Heat oil and
saute ingredients till fragrants. Add in meat curry powder which has been mix with a bit of water to form
a paste, chicken meat and stir well. Add in potaotes, carrots, salt and water. Let it cook till boil and thick.
When potoatoes are soft and cooked, dish out and let cool. ready for filling)

Sources:-From Hanieliza.blogspot.com

Anda mungkin juga meminati:

Kuih Lapis + Pes Kacang Merah

There are quite an amount of balance of red bean paste that I made the other day for the Red Bean
Cakes, that I've decided to make this newly found recipe from myresipi.com....I've adjusted the sugar
amount and that pleases my parents..hehe...as usual, no complete baking stuff, I thought I have red
colour at home, sekali tengok, only this rose pink available...bantai ajelah...mum's comments was
SEDAP...not too sweet, lemak and lembut. Thank you dear owner for this recipe.!

Ingredients:-(27cm tray- I used 26cm)

1 cawan tepung gandum-(1 cup plain flour)
1 cawan tepung beras-(1 cup rice flour)
200ml santan -(200ml coconut milk-small box)
sedikit garam-(some salt)
3/4 cawan gula-saya gunakan 1/2 cawan saja kerana pes kacang dah manis-(3/4 cup sugar, I used 1/2
cup only since the red bean paste are already sweet)
400 gram pes kacang merah-(400g red bean paste)
pewarna merah dan kuning star brand-(red and yellow colouring)
1 cawan air panas untuk larutkan gula-(1 cup hot water to dissolve the sugar)
3 cawan air biasa-(3 cups room temperature water)
Method:-
Larutkan gula dengan 1 cawan air panas.Masukkan santan dan 3 cawan air.
Masukkan tepung dan kacau hingga sebati.Tapis adunan untuk hilangkan bintil-bintil yang tidak larut.
Bahagikan adunan kepada 3 bahagian. Pertama, warnakan dengan 1/4 sudu teh pewarna merah, yang
kedua ditambahkan dengan pes kacang merah dan dikacau hingga sebati, dan yang ketiga warnakan
dengan 1/4 sudu teh pewarna kuning.Sapu loyang dengan minyak masak supaya kuih tak melekat pada
loyang nanti.
Masukkan setengah daripada adunan warna merah ke dalam loyang dan kukus selama 5 minit.
Buka penutup pengukus dan lap wap air pada penutupnya. Masukkan setengah daripada adunan yang
dicampur pes kacang merah. Kukus 5 minit.Buka penutup pengukus dan lap wap air pada penutupnya.
Masukkan setengah daripada adunan warna kuning. Kukus 5 minit.Ulang langkah di atas untuk lapisan
pes kacang merah, kuning dan akhir sekali merah.Setelah selesai semua lapisan, kukuskan lagi selama 30
minit.-(Dissolves sugar in  1 cup hot water. Add in coconut milk and the other 3 cups of water. Add in
flours and stir till incorporated. Strained mixture so that it wont cuddle. Divide mixture to 3 parts. First
add 1/4 tsp red colouring, 2nd add in the red bean paste and stir till incorporated. 3rd, add in 1/4 tsp
yellow colouring. Grease tray with some oil so that it wont stick. Add 1/2 of the red mixture into tray
and steam for 5 minutes. Uncover the lid and wipe away the vapour. Add in 1/2 red bean paste mixture.
Steam for 5 minutes. Uncover lid and wipe away vapour. Add in 1/2 of yellow mixture. Steam  for 5
minutes. Repeat the steps, red bean paste, yellow and lastly red. After finish the last layer, steam for
another 30 minutes.)
Sources:-From eja_mh@myresipi.com