Gluten-free banana cake

This banana cake is also popular among Indonesian foodie blogger. Ienas tsuroiya was the first who brought it up. After that, many people tried to bake it and gave it good reviews. This time I tried to make it gluten free. I got the recipe from dapur solia.

This cake was pretty nice. It kept moist until the next days. If only that the chocolate chips didn't sunk to the bottom, it would be a perfect cake.

The original recipe:

Banana Cake
By Julie Hasson via Ienas Tsuroiya via Dapur solia

2 1/2 cup (325 gr) all purpose flour 
2 tsp baking soda
1/4 tsp salt
1 cup (225 ml) oil
2 cup (425 gr) sugar
4 eggs
2 cup (425 gr) bananas, mashed
1 tsp vanilla
1 1/3 cup (200 gr) semisweet chocolate chip
3/4 cup toasted walnut (optional) 

What I did:

I only made half the recipe and fit 1 loaf pan. I divided all the ingredients into 2. I substituted the flour with the rice flour mix, in the ratio of 5 rice flour : 3.5 cornstarch : 1.5 sagoo flour. I reduced the sugar about 50 % to adjust my unsweet tooth. I also substituted white sugar with palm sugar.

82 gr rice flour
57 gr cornstarch
24 gr sagoo flour
1/2 tsp baking soda
pinch of salt
110 ml oil
100 gr palm sugar
2 eggs
215 gr overripe bananas, mashed
1/2 tsp vanilla
100 gr chocolate chips

Methods:

Preheat oven 350F (180C). Line a loaf pan with baking paper and grease with margarine.
In a bowl, combine all the flour, baking soda and salt.
Using an electric mixer, beat oil and sugar. Add the eggs one by one. Keep beating.
Add in the bananas and vanilla. Beat well.
Sift in the flour mix. Mix well.
Stir in the chocolate chip and nuts.
Pour in the baking pan. Bake 60 - 65 minutes until done.

I submit this post to aspiring bakers # 22, lightened up cakes
hosted by Qi Ting of A Dessert Diet.

Enjoy!

Mango pudding

Today is the first day at school after lebaran holiday. It was hard to wake the kiddos up this morning. 'Ten more minutes please mom...' They begged while disappearing again under the blanket. I already packed this mango pudding in their snack boxes. When they got ready, they jumped down the car happily, smile spread ear to ear, waved me good bye and enthusiastically ran into the school... Have a nice day kids, I whispered... 

Ingredients:

1 packet agar-agar

50 gr sugar

1 sachet (42ml) sweet condensed milk

600 ml water

200 gr mangoes, peeled and mashed

Methods:

Combine agar-agar, sugar, condensed milk, and water in a saucepan. Stir continuously until it boils.

Remove from the heat. Keep stirring until it cools down slightly. 
Pour in mashed mangoes. Mix well.

Pour  it on jelly mould you like. Let it cool.

Chiffon tape singkong (Fermented cassava chiffon cake)

Yes, you're right, I do love tape singkong or fermented cassava. It is yummy in its own and will add extra flavour in any cakes or kue. 

Ingredients

Source: Sajian sedap

100 gr tape singkong (fermented cassava), mashed

75 ml oil

75 ml coconut milk

25 ml water

6 egg yolks (me: 5 yolks)

120 gr all purpose flour

1/2 tsp baking powder

25 gr caster sugar

6 egg whites (me: 5 whites)

1/4 tsp salt

1/2 tsp cream of tartar (I didn't use it)

75 gr sugar

25 gr chocolate rice

Methods:

Preheat the oven. Put the ungreased chiffon pan in it.

Sift flour and baking powder. Stir in caster sugar.

Combine tape singkong, oil, coconut milk, and water. Mix well. 

Gradually pour the tape singkong, coconut milk, water, and oil mixture into the flour mixture. Mix well. 

Add egg yolks. Mix well.

Beat egg whites and salt until foamy, gradually add sugar. Beat until soft peak.

Fold the egg whites in 3 batches in yolk mixture. Using a spatula fold it in carefully and slowly until all fully incorporated.

Fold in the chocolate rice.

Remove the pan from the oven. Pour the batter in the pan.  Bang the pan lightly a few times against the table top or floor. Bake for 60 minutes.

Invert the pan and let it completely cool before removing the cake from the pan.

'Eid Mubarak to all moslem around the world'
Minal Aidin wal faizin

Donat labu kuning (Pumpkin doughnut)

It was in the middle of a long holiday. My children seemed to start getting bored. All toys were played, all books were read. What else? They asked. How about cooking something? I suggested. A cake, bread, cookies, donuts, or something traditional?  I gave them options. Donuts! They shouted together. OK then, pumpkin donuts it was...

Ingredients:

5 tbs warm water

1/2 sachet instant yeast

1 egg yolk

150 gr pumpkin, steamed and mashed

2 tbs sugar

50 ml oil

200 gr bread flour

100 all purpose flour

1/2 tsp salt

Methods:

Dissolve the yeast in the warm water. Leave for 10 minutes.

Place the yeast mixture, yolk, mashed pumpkin, sugar, oil and flour into the bread bucket of breadmachine. Select the dough menu and press start. After the ingredients come together add the salt. Wait until the machine beeps.

Remove the dough to a floured table top. Punch the dough. Roll it out. Use a donut cutter to cut it out into a ring shape. Place them on a floured baking tin. Cover and let them rise until they are doubled in size.

Fry on medium heat until golden brown. 

Gluten-free Pennylane Brownies

This is the gluten-free version of the famous killer brownies. I got the recipe from cake fever. 

Pennylane Brownies
by Riana Ambarsari via Cake fever

Ingredients:

The original recipe:

4 eggs

360 gr caster sugar

225 ml oil

210 gr flour

60 gr cocoa powder

1/2 tsp salt

1 tsp vanilla powder

120 gr nuts

85 gr chocolate chips

What I did:

I only made half the recipe and fit a 10 X 30 cm baking pan. I divided all the ingredients into 2. I substituted the flour with the rice flour mix, based on Wied Harry's formula, in the ratio of 7 rice flour : 2 sagoo flour : 1 cornstarch. I also reduced the sugar 30 % to adjust my unsweet tooth.

2 eggs

125 gr caster sugar

110 ml oil

84 gr rice flour

21 gr sagoo flour

11 gr cornstarch

30 gr cocoa powder

1/4 tsp salt

1/2 tsp vanilla powder

60 gr chopped peanuts

Methods:

Preheat oven 180C. Line a 10 cm X 30 cm baking pan with baking paper and grease the paper with margarine or oil.

Beat eggs and sugar until pale and thick. Add the vanilla and salt. 

Add the flour mix and cocoa powder while sifting. Fold it slowly and carefully using a spatula.

Fold in the oil until well combined.

Stir in the nuts and chocolate chips.

Scrap the batter into the prepare pan. Decorate with almonds. 

Bake for 35 minutes.

Note:
This cake is really good. Mine is better eaten on the day after. It will moisten and less crumbly.

Enjoy!

Gluten free cookies: (not so) Hello kitty cookies

I am so happy that cookies made of rice flour are featured on the newest Indonesian cooking tabloid, KOKI. It suits my desire for going gluten free lately. 

I know that I am not good at drawing. So, I am not good in decorating a cake or cookie as well. This cookie should be a hello kitty cookie, look like hello kitty. But mine? ...ha ha...

Ingredients:
Source: Tabloid Koki

125 gr rice flour

35 gr cornstarch

1 tbs milk powder

1/4 tsp baking powder (I didn't use it)

1/4 tsp vanilla powder

100 gr margarine (I used half butter and half margarine)

75 gr caster sugar (I used only 50gr)

1 egg

I add 1 pandan leaf

100 gr dark cooking chocolate

100 gr pink cooking chocolate

Chocolate chips

Methods:

Toast the rice flour with 1 pandan leaf until the leaf is crisp. Set aside and let it cool.

In a bowl, whisk together toasted rice flour, cornstarch, milk powder, baking powder (if using) and vanilla. Set aside.

Beat the butter and sugar until light and fluffy.

Beat in the egg. 

Gradually add the flour (while sifting) to the butter mixture. 

Use a spatula to mix it until well incorporated.

Put the dough into a piping bag.

Pipe a cat's face shape on a greased baking sheet.

Place 2 chocolate chips as the eyes.

Bake 150C for 35 minutes or until done.

Remove and let to cool.

Decorate with the melted dark and pink cooking chocolate.

The taste of this cookie is as good as the one made of wheat flour. It's even crunchier. My children love it. This cookie doesn't spread and remain pale after baking (not golden brown). So, be careful with the baking time, don't rely on its colour for the sign of doneness...or it will be overbake ^^


Enjoy!
xoxo

Keripik Tahu (Tofu chips)

Sometimes, having meal and snack is just not enough to satisfy us. We need something to crunch and munch between meal and or snack time. It's a nibble time... 

One of our favourite nibble is keripik tahu or tofu chips. It is thin tofu that is deep fried until crispy. It is so good, light and crunchy... You just can't stop crunching until they're all gone...^^

Although that I can easily find the tofu chips in the market, this time I tried to make it myself. I used tahu pong, a kind of tofu that has hollow inside. We need the skin only, reserve the flesh for other recipes.

Ingredients

Tahu pong

plain flour mix with rice flour in the ratio of 5 plain flour : 1 rice flour

Oil for frying

Spices to be ground together:

Garlic

Coriander seeds, toasted

Turmeric

Salt, to taste

Methods:

Cut diagonally the tofu.

Turn it inside out. Scoop out the flesh of the tofu, leaved only the skin.

Mix the ground spices with a little amount of water. 

Marinate the tofu skin in the spices. 

Dust the tofu with the flour mix. 

Fry on medium heat until golden brown.

Enjoy!

it is the pandan paste!

When I back home last December, after lived in Perth for 2 years, I found that most of my herbs plant were gone. I could not see my chillies, basil leaves, turmeric, ginger, keffir lime, aloe vera and also my pandan leaves plants. Only galangal was safe.
So, I have to start it all over again. Now, I have already planted ginger, turmeric and pandan leaves. Hope they will grow soon. Especially the pandan leaves. You know that I like to make snacks for my family and I really like to use fresh pandan leaves instead of pandan paste.
While waiting for them to grow, I then buy pandan leaves at the market. I usually wrap it with  a piece of paper and store it in the fridge. But last week I think I bought the pandan leaves too much. Before it wilted, I then cut it thinly using scissors and blend it with a cup of water in the blender. I squized it and stored the pandan water in the jar and kept it in the fridge.
After some days, the pandan water looked like that in the picture above. The green thingy sunk to the bottom and the water became clear. What happened?
I then, as usual, googled to find the answer... and I found it in my friend's blog hesti's kitchen who got from table for 2 ... or more ... it is the pandan paste!
Hurray.... I was so happy to know that. Let's make something from this beauty homemade!

Bubur candil ubi ungu

Bubur candil is a popular snack In Indonesia. It is a sweet porridge (bubur) with some balls or dumplings and served with coconut milk. Traditionally, the candil (the balls) are made of glutinous rice flour. The balls are then boiled in palm sugar water to get the sweet taste and the brown colour. 

I have made bubur candil before. For this time I add purple sweet potato (ubi ungu) to the glutinous rice flour and use white sugar. It's a purple bubur candil. Looks fancy, he ?

Ingredients:

For bubur

250 gr purple sweet potato, steamed and mashed

150 gr glutinous rice flour

100 ml water

1/4 tsp salt

2 pandan leaves

water

4 tbs sugar

70 gr glutinous rice flour

for coconut sauce:

500 ml coconut milk from 1/2 coconut

pinch of salt

1 pandan leaf 

Methods:

For bubur:

Mix mashed purple sweet potato, glutinous rice flour and salt. 

Pour in water, bit by bit. 

Knead until it comes together. 

Stop adding water when the dough can hold together.

Take a bit of dough, roll it into a ball with both of your palm.

Repeat with the remaining dough.

Dissolve glutinous rice in a bit of water. Set aside.
Heat water about 3/4 full, sugar and pandan leaves in a pan. Bring to the boil.

Put the balls in the water. Boil until they all float and cook through.
Off the stove. Reduce the water until it only simmer the balls.
On the stove again. 
Pour in the dissolved glutinous flour.
Stir until it bubbling, thickens and smooth.
Remove and set aside to cool.

for coconut milk sauce:

Place coconut milk, salt and pandan leaf in a saucepan. 
Heat and stir it constantly until it boils.
Remove and set aside.
If you want to use fresh uncooked coconut sauce, then
mix grated 1/2 coconut with 500 ml drinking/boiled water and squize.
Sprinkle pinch of salt and stir. Use immediately when it is still fresh.

Serve the bubur candil warm with  the coconut milk sauce.