Cooking and Baking Laboratory: dessert

Showing posts with label dessert. Show all posts

April 22, 2009

Klappertaart, A Dessert from Manado

I’ve just made my very first klappertaart, kind of dessert from Manado, Indonesia. I thought it was difficult, at last I found that it is an easy one to try for beginner.

Actually, someone in my sport club gave me a klappertaart when I and my husband helped him figure out his laptop’s problem. I have the recipe at home but never been inspired to make it myself. A month later, I attended a cooking class, the subject was Italian Food. It was nice and very useful. I found out that the subject for tomorrow class (I didn’t register) was Klappertaart! I didn’t join it. I decided to make it myself at first. I told my tutor, “If I’m not success making my own klappertaart, I will make up my mind, I’ll join your next class.” :))

Ingredients:

Margarine, as necessary
Young coconut, rubbed down and get 500 g, marinated in coconut water
100 ml evaporated milk
100 ml water
110 g white sugar
10 cm cinnamon
30 g roasted walnut, minced
50 g wheat flour (all purposes/medium proteins), dissolve in 100 ml water
80 g egg yolks (organic eggs/ low cholesterol eggs)
60 g egg white (organic eggs/ low cholesterol eggs)

Topping:

60 g egg white
1 teaspoon lemon juice (I used jeruk nipis)
1 tablespoon white sugar
Raisins, as necessary
Ground cinnamon, as necessary

Instructions:

Preheat the oven in 180°C.
Cover aluminium cups (or you can use pyrex) with thin layer of margarine.

Beat egg yolks and egg white. Set aside.

Mix evaporated milk, water, sugar, and cinnamon stick. Boil them in medium heat.
In Low heat, pour dissolved flour and beaten eggs. Gently stir it until it get thick.
Take out the cinnamon stick. Pour rubbed young coconut, minced walnut. Stir it.
Pour into aluminium cups. Remain ⅓ left on top for topping.
Bake in the oven for about 15 minutes or until it ‘freeze’. Get them out. Set aside.

Beat egg white in high speed. Add lemon juices. Beat them until stiff and shiny.
Place it to the top of each cup, gently spread it out.
Put raisins on the top.
Bake in the oven for about 10 minutes or until it turn into gold color.
Take them out.

After they reach room temperature, sow ground cinnamon on them.
Serve it immediately or keep them in chiller to prolong the durability. You can keep them 4 days until a week in chiller.

(for 8 peoples)

December 25, 2008

Es Kacang Merah (Red Bean with Shaved Ice)

I like es kacang merah especially without any coconut milk in it. I’ve been searching for the recipe that suit on my taste. Fortunately, I’ve found a recipe from Seri Masak Femina Primarasa A la Resto Manado. I tried just the same as what the book said.

Ingredients:

200 g dried red bean, soaked for about 8 hours
1000 ml water
150 g palm sugar, grated
100 g sugar
1 stick of cinnamon
1 tablespoon chocolate powder, dissolve in a little bit of water
2 pandanus leaves
Sweet condensed chocolate milk

Instructions:

Boil the bean until tender but not so tender.
Put palm sugar, sugar, pandanus leaves, and cinnamon, stir well.
Keep boil until viscous enough, then pour dissolved chocolate, stir well.
Turn off the heat. Set aside and cool it down.
Then ready to serve with shaved ice and pour the top with sweet condensed chocolate milk.

(for 4 cups)

Thank you Femina...

October 5, 2008

(A healthier) Cheese Cake ala Diana Novita

Ingredients:

5 Egg yolks (from Organic eggs/ low cholesterol eggs)
3 Egg whites (from Organic eggs/ low cholesterol eggs)
½ cups sugar
½ tablespoon cake emulsifier (I used VX)
⅓ cups wheat flour (medium protein/all purposes flour)
20 ml low fat liquid milk
50 ml canola oil
Cheddar, grated, as necessary
Butter cream instant, as necessary
Raisins, as necessary

Instructions:

Beat sugar, egg yolks, egg whites, VX with high speed for about 10 minutes or until it well improved
Add wheat flour, stir it with spatula
Add low fat liquid milk, stir
Add canola oil, stir
Pour the batter into non-sticky cake pan, so you don’t need butter to cover it with
Place the pan in the the middle rack. Bake in 185°C for 40 minutes or until it is baked well, risen and firm. Take it out from the oven
Mean while, prepare the butter cream, whisk or mix it for about 20 minutes or until it doubles its volume
Cool the cake in a room temperature, and then unmold it
Cut into 10-14 slices
Beautify the cake with butter cream, grated cheddar, and raisins

September 20, 2008

A Classic Steamed Brownies

Brownies is a dark brown sweet and sticky cake. People usually bake the batter. However, people in Bandung, West Java, Indonesia, popularize the brand new brownies, Steamed Brownies. This recipe below adapted from Ny. Liem’s recipe book. To reduce its calory I have made some modifications.

Ingredients:

3 large organic eggs
110 g granulated sugar
½ teaspoon Vanillin powder
¼ teaspoon cake emulsifier (I used VX)
65 g wheat flour (medium protein)
25 g chocolate powder
6 tablespoon canola oil
1 teaspoon maizena flour
50 ml low fat liquid milk, thickened (add maizena flour, simmer and stir well, when it is thickening, cool it down)
50 g dark cooking chocolate, melted, mix with canola oil

Instructions:

Set the brownies pan (4 x 10 x 15) cm, cover it with cake paper (silicon paper is necessary and long term reusable)
Set the steamer. Assure the water is boil and has enough steam before put the brownies in
Whisk eggs with hand mixer in low speed
Add sugar. Mix until the granulated sugar is well dissolved
Add VX , continue to mix it until well improved
Add wheat flour and chocolate powder, stir with spatula gently and slowly

Pour the mix of melted dark cooking chocolate and canola oil to the batter. Stir with spatula gently and slowly
Pour ⅓ part of the batter to different bowl. Add thickened liquid milk to it. Stir well with spatula (let’s call it batter A)
Pour another ⅓ part of the batter into brownies pan. Steam this first layer for about 7 minutes on medium heat
Pour batter A onto first steamed layer for about 7 minutes.
Finally, pour the left batter you have onto those two steamed layer. Steam it for about 15 minutes or until it well risen and firm
Turn off the heat. Take it out. Cool it in room temperature then unmold it

Slice it and ready to serve

Caution:

If you can’t use glass steamer cover, you need to wrap the cover with a clean napkin to prevent water flecks drop onto your brownies surface. The flecks will cause your brownies surface become billowy.

September 9, 2008

Tapai Ketan Pudding (Fermented Glutinous Rice Pudding)

It looks and tastes great. Sweet, salty, smooth..hmm yummy. It is suitable to accompany your dinner for delicious desert.

Ingredients:

Pudding:

250 g tapai ketan (fermented black glutinous rice)
1 pack agar powder (white or no color)
150 g sugar
1 Liter fresh squeezed thin coconut milk
2 pieces pandan leaves
A pinch of salt
2 low cholesterol organic egg yolks, stirred

Sauce:

300 ml fresh squeezed thin coconut milk
75 g sugar
1 pandan leaf
½ teaspoon of salt
2 teaspoons of Maizena flour
1 teaspoon of vanillin powder

Instructions:

Pudding:

Combine coconut milk, white sugar, tapai ketan, pandan leaves, and agar powder in a pot
Boil in low heat. Stir well to avoid cracking of coconut milk
Turn off the fire and allow to cool
Pour egg yolks, slowly, stir the pudding, pour again bit by bit
Pour in the pudding mould, allow to cool, keep in the refrigerator
Serve with sauce.

Sauce:

Mix sugar, coconut milk, salt and pandanus leaves
Boil in low heat
Add maizena flour. Stir until become sticky
Remove from the heat. Then add vanillin powder in it

This recipe is adapted from Femina and Keluarga Nugraha, with modification on amount of egg yolks, sugar, and coconut milk.

September 5, 2008

Steamed Sponge Cake: Indonesian Bolu Kukus

This is my first try…

I added soda water too much. Thus, the batter was so watery..and the outcome was so embarrassing..hehehe. They didn’t blossom at all.

And below, my second try. Not so good but yeah it was okay I think. I poured the batter to tin cups fully without considering they would blossom so large like that. Whatsoever is too much is not beautiful indeed.

This is my mother recipe with some modification:

Ingredients:

200 g white sugar
2 large low cholesterol organic eggs
1 teaspoon cake emulsifier
250 g wheat flours with medium protein
½ teaspoon vanillin crystal
50 ml low fat diluted milk plus 100 ml soda water
1 teaspoon chocolate powder

(Result: 16 cups, but it depends on how much you pour the batter)

Instructions:

Cover tin cups with cake paper or parchment paper
Boil the water in steamer. I’d rather use steamer with glass cover, so I can watch what happen inside. When you use glass cover steamer, you do not need cover it with napkin to prevent water dropping to the cakes. The glass will prevent it for you
Stir well egg yolks. Add sugar until the color turn into white or pale color
Then add cake emulsifier (I used ovalet) and vanillin crystal, mix until the batter turns into a smooth one
Put in turns half portion of flour and half of milk with soda water, back to back. Mix well. Stop when the batter turns into appropriate texture or consistence which is the batter not only too watery but also not too sticky
Take about 10 tablespoon of the batter, put it in a bowl. Then mix it with chocolate powder
Pour the uncolored batter into covered tin cup. Not too much, until ¾ cup. Pour the top with chocolate batter about 1 or 2 teaspoon
Steam them for about 15 minutes with medium heat. Lower the heat for about 5 minutes
Turn the heat off and they ready to serve.

Common Indonesian Flours Used For Daily Cooking and Baking

September 4, 2008

Potato Donut

Making this small cake, made of fried dough, with the shape of ring, wasn’t easy for me. It wasn’t succeeding suddenly. My first experiment ended with failure. My first dough-nuts were unacceptable even for my cats. Those dough-nuts were too tough to eat!

This dough-nut or donut used wheat flour as its main ingredient instead of a full of potato.

Here there are,

Ingredients:

250 g wheat flour (high protein)
100 g peeled potatoes, steamed, mashed, cooled down
5.5 g yeast
a pinch of salt
40 g butter
50 g sugar
40 g egg yolk
50 ml liquid milk (low fat)

(Result: 12 medium size donuts)

Instructions:

Mix wheat flour with sugar, stirred. Use mixer in low speed
Add yeast, stirred. Use mixer in low speed
Add cold mashed potato, egg yolk, and milk. Kneaded the dough until the gluten well developed
Add butter and salt, kneaded the dough again, and rested the dough for 15 minutes
Make small dough balls, about 50 grams each balls, rested those balls idle for 20 minutes
Make a whole in the middle of dough ball. You can use your finger or chopstick
Deep fried those dough balls

Caution!

Never combine yeast with salt and butter directly, because salt or butter could damage the yeast cells and your dough won’t ferment. Make sure your dough mixed well with yeast before adding salt.

Make sure your mashed potato is cool down enough. If you put it together warm mashed potatoes with yeast, it also could damage the yeast and the dough will not able to rise too.

Common Indonesian Flours Used For Daily Cooking and Baking