Putri Ayu

One of Indonesian traditional steam cake, called Putri Ayu or "Beautiful Princess". It is very easy to make and so good..found the recipe from my friend blog :)...thanks for sharing girlfriend :)

Toppings :

160 fresh grated coconut
1 tbs cornstarch
1/4 tsp salt

Cake batter :

5 eggs
200 gr Sugar
200 gr All purpose flour
150 ml Coconut milk
vanilla
1/4 tsp Salt
1/4 tsp pandan paste

Method :

1.Mix together grated coconut milk, corn starch and sugar, then steam it until done for about 5 minutes, or you can put it in microwave and set on high for 1 minute covered.

 2.Prepare the molds and spray it with cooking oil such spam to avoid sticking, then put some prepared coconut about 1/3 or the mold or as you wish and pat it with finger tip.

 3.Mix together eggs and sugar and set the mixer in high speed, mix it until the egg becoming pale and the sugar is dissolved. Add in the coconut milk and pandan paste and mix it for a little while, then turn off the mixer.

 4.Mix together flour, salt and vanilla (I use the powder kind) and add it into the batter. Use spatula to stir and make sure there are no clumps in the batter.

 5.Pour the batter into the molds already has layer of prepared grated coconut.

 6.Steam it until done for about 15 minutes.

Centik Manis

50 gr multi color tapioca pearl
75 gr mung bean starch (tepung hunkwe)
100 gr sugar
800 ml coconut milk (400ml coconut, 400 water)
1/4 tsp salt
Vanilla extract
1 Pandan leaf

Method:

Boil tapioca pearl until done, drained and set aside
Mixed the rest of ingredients in a 2 quart pot and turn the heat on medium low
Keep stirring until the mixture become thickened
Add cooked tapioca pearls
Stir and mixed well for few more minute until its cooked
Use tablespoon, scoop into the mold (or you can just pour into square glass pan)
Let it cool until it set

Cut into square if you use glass pan or just unmold the centik manis

Mandarin Orange Cake

Ingredients;

2 ½ cups flour

1 ¾ cups sugar (I reduce to 1 ½)

1 ½ tsp. baking powder

1 ½ tsp. baking soda

¼ tsp. salt

 4 eggs

2 tsp. vanilla

1 (15oz) can mandarin oranges, drained

½ cup butter, softened

½ cup oil

½ cup orange juice

Preparation;

Preheat oven to 350 degrees F.  Combine flour, baking powder, baking soda, and salt in another bowl and set aside.  In a large bowl beat butter and sugar until well combined. Add egg one at a time and mix until blended. Pour flour mixture to the butter, oil and orange juice. Beat on medium speed for 2 more minute and the last add oranges, mix well. Spray a 9x13 pan with nonstick baking spray and pour batter into pan (I use 2 8x8)

Bake at 350 for 35-40 min (mine done at 35 min) until  cake is golden brown, springs back when touched with a finger and begins to pull away from the sides of the pan. Cool completely on wire rack

Topping:

Crushed pineapple topping

1 can crushed pineapple, drained

1 Box (5,25oz) instant vanilla pudding

2 (8 oz.) cool whip

 Mixed all together with mixer, cover cake with it

Mocha Cupcake with Espresso Frosting

Like I told you before, I am into cupcakes now since I'm watching "cupcakes war" on food tv, it was fun to make it and let me tell you, after I found this site http://www.browneyedbaker.com/... oh yeah I am more into it. They have really amazing recipe for cupcakes. I baked banana, red velvet and now mocha cupcakes using their recipe, it always a huge HIT. But as for the frosting, I don't use powder sugar, I change little bit and I will keep it that way. I love my frosting I can even keep licking the spoon LOL..so here is the recipe

Ingredients

1-1/3 all-purpose flour

 1/3 cup unsweetened cocoa powder

 1 teaspoon baking powder

 ½ teaspoon baking soda

 ¼ teaspoon salt

 ½ cup whole milk

 ½ cup strong brewed coffee

 1½ teaspoons espresso powder

 1 teaspoon vanilla extract

 ½ cup (1 stick) unsalted butter, at room temperature

 ½ cup granulated sugar

 ½ cup light brown sugar

 1 egg, at room temperature

Direction

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2.  Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.

Frosting

1 Cup butter (room temperature)
1/2 cup Sweetened condense milk (add more if you like more sweet)
1packed pudding powder (optional)==> i add this to mine
1 sachet instant coffee mix

Mixed all frosting together using electric mixer

 source : http://www.browneyedbaker.com/

Red Velvet Cupcakes with Cream Cheese Frosting

We have (small) farewell party for our dear friend tomorrow, we're gonna have potluck. I already cook "semur daging" and thinking about baking something. Well, since my daughter and I become a big fans of cup cake war..LOL...so we decided to bake a cup cake. It is very hard to find good cup cake recipe until I found this site http://www.browneyedbaker.com/2010/11/08/red-velvet-cupcakes-cream-cheese-frosting/

OMGOSH!! the cupckes is the best one I've ever had, it is moist and delicious, the color is also pretty!! One thing that I dont follow from this recipe is the frosting. I am not a big fan of powder sugar frosting. so I decided to subsitute with sweetened condense milk instead. Taste still really good. I better add this recipe on my list :)...I have to say thanks to the website owner to let people try their good recipe :)

Red Velvet Cupcakes with Cream Cheese Frosting
Yield: 12 cupcakes
Prep Time: 15 minutes | Bake Time: 20 minutes
For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For the Cream Cheese Frosting:
1 (8oz) cream cheese
1/2 can of sweetened condense milk
1 stick butter

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

To make the frosting
Cream butter and cream cheese until smooth and add sweetened condense milk

Banana Cupcakes

Ingredients:

½ Cup shortening

1 ½ Cups sugar

2 Eggs

1 Tsp. vanilla extract

1 Cup mashed ripe banana

¼ Cup buttermilk

2 Cups all-purpose flour

1 Tsp. baking powder

¾ Tsp. baking soda

½ Tsp. salt

Frosting:

½ Cup butter or margarine, softened

2 ½ Cups confectioners’ sugar

3 Tbs. milk

½ Cup mashed banana

Directions

1.     In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.

2.     Bake at 350F for 15-20minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small bowl, cream the butter, sugar and enough milk in achieve desired spreading consistency. Frost cupcakes

Note: I add mashed banana to the frosting is to have more banana flavor and reduce the sweetness from sugar

courtesy of allrecipes.com

Strawberry Shortcake

This is very simple dessert that my mother in law told me when the first time I came here. My husband and my daughter love it and it only take a few minute to make it.

1 Bag Strawberry, quarter and add 2 or 3 Tbs sugar then cool in the refrigirator
Pound Cake
Cool Whip

Top the pound cake with strawberry, top with cool whip

Indonesian Bread Pudding

To be honest I am not thrill with the result but I'm still gonna put the recipe here for my reference if next time I'm making it again..:)

Ingredients :

10 Slice of sandwich bread (next time I have to add more)

1 Can of Coconut milk + 1 cup of water (I add water cuz my coconut milk is very thick)

1 Cup of Sugar

1 Tsp Cinnamon

3 Little bag of raisins

4 Eggs

Directions

1. Soak the bread in coconut milk

2. Whisk the egg

3. Add the egg and other ingredients into the bread and using electric mixer, mix for about 2-5 min (I like the sof texture in my bread pudding)

4. Bake in 350F for about 40-45 min

5 Let in cool before you slice it

Note : I used 10 slice of bread, the pudding is little bit moist, I like it little bit hard and thick so I think next time I just have to add more bread

Cotton Soft Japanese Cheese Cake

 

I really like Japanese Cheese Cake. I tried to find the recipe and finally found this one on the Internet but I couldn't remember what site. Anyway, I still think I should put on my blog so anytime I want to have it, I have the recipe...

 

Ingredients:

5oz/140gr fine granulated sugar
6 eggs whites
6 eggs yolks
1/4 tsp cream of tartar
2 oz butter
9 oz cream cheese
100 ml milk
1 tsp lemon juice
2 oz cake flour
1 oz cornstarch
1/4 tsp salt

1. melt cream cheese, butter and milk over double boiler. cool the mixture. fold in the flour, cornstarch, egg yolks, lemon juice, mix well, set aside

2. whisk egg Whites with cream of tartar until foamy. add the sugar and beat (low speed) until soft form

3. add the cheese mixture to the egg white mixture and mix well. pour into 8' round pan (i use 8x8 square pan), lightly grease and line the button and sides of the pan with baking paper

4. bake cheese cake in a water bath for 1hr 10 min at 325f

 

Pound Cake

Ingredients

6 tbs butter
2/3 cup granulated sugar
4 egg yolks
1 1/4 cups cake flour
1 1/2 tsp baking powder
1/8 tsp salt
1/3 cup milk
2 tsp finely grated lemon peel
2 tsp lemon juice
1/2 tsp vanilla extract (optional)
1/2 tsp lemon extract (optional)

Preparation:

heat oven to 350 butter and flour a 5x9x3-inch loaf pan
in a mixing bowl, cream the butter with sugar until light. in a separate bowl, beat the egg yolks until pale and mixed with creamed mixture.
sift together the flour, baking powder and salt. gradually add flour mixture to the butter mixture, alternating with milk. blend in the lemon zest and juice and the extract. spoon batter into the prepared loaf pan. bake until  a wooden spoon come out clean and the cake pulls away from the sides of the pan, about 45 to 50 min. cool in pan or rack for about 10 min before remove it...if desired, sift powdered sugar on top, but i just eat it as it is and taste so good...