Kolak Pisang Nangka

Ramadan is almost over, my dear friends. I haven't posted anything about foods for iftor as I planned since the beginning. Didn't I make anything for iftor? Mmmm...let me remember...

Banana yeast bread with custard, streusel and choco chip

Whenever I go to a bakery I always so impressed with how they shape the bread with various toppings and fillings. I laugh to myself who make bread mostly with the standard topping and fillings like cheese or chocolate.

My children, in fact, never get bored with my bread but I think it is the time to try something else. So some days ago I made streusel for the filling and custard for the topping of my banana bread. It consumed more time of course, but seeing smile in my daughter's face delighted me.

Ingredients:

For bread:
2 tsp instant yeast
50 ml warm water
175 gr mashed overripe bananas (from 3 small bananas)
400 gr bread flour
100 gr sugar
15 gr milk powder
1 egg
2 tbs oil or 50 gr butter
1/2 tsp salt
extra flour

For streusel filling:
15 gr flour, toasted
50 gr milk powder
50 gr margarine
15 gr powdered sugar
25 gr chocolate chips

For custard topping:
200 ml milk
25 gr maizena
50 gr sugar
1 egg yolk

Method

Make the bread:

• Dissolve yeast in 50 ml warm water. Set aside.
• Combine mashed bananas, flour, milk powder, sugar, and egg with a wooden spoon.
• When the yeast is already frothy, pour it into the mixture and knead until all are well blended. We can use the mixer with the dough hook or just our hands.
• Add oil or margarine/butter if you like and salt and knead again until the dough is elastic. Drop extra flour spoon by spoon if the dough seems too wet.
• Round the dough into a big ball and put in the greased big bowl. Cover with cling wrap or damp tea towel and let rise until double in size for about 60 minutes.

While waiting, make the filling:

Mix flour, margarine, milk powder and sugar with a fork. Stir in chocolate chips. Set aside.

Then, make the topping:
Combine milk, flour and sugar in a saucepan. Boil on low until it thicken and bubbling. Remove from the heat. Add the yolk, stir it quickly until well incorporated. Transfer to a piping bag and set aside.

Continue the bread making:

• Punch the dough. Knead again briefly.
• Cut the dough into 35 gr each, roll it into a ball and place it on a greased baking pan.  
• Flatten the dough, fill with the filling and roll it again.
• Cover and let rise again for another 60 minutes or so.
• Heat the oven. Brush the bread with milk and pipe the custard on it. Bake until golden brown.
• Enjoy ...

Source: Sajian sedap

Buku 'Kue Special dalam Cup' by Sedap

One ingredient banana "ice cream"

One afternoon I handed a cup of this 'ice cream' to Rachel, my daughter.

"What's this, mom?" She asked.

"Ice cream" I answered with smile.

She popped a spoonful to her mouth and said,

"It tastes banana, it smells banana, it has the colour of banana"

"Of course, it is banana ice cream, made only of banana" I replied.

"Only banana? no other things?"

"Nop" 

She took another spoonful and sip it slowly, tried to taste it more carefully.

"Well...?" I asked

"It is soft and creamy like ice cream"

"I like it"

We can find this 'ice cream' recipe in lots of food blogs. It is damn easy to make this "ice cream'. We only need to cut the ripe bananas into small pieces and freeze it. After a couple hours or so, put the frozen bananas in a food processor then blend and blend and blend again on high until they turn out creamy like ice cream. Eat immediately before it melt.

My daughter might find it interesting but my boy did not. He thought that it was too banana-y, like just a mushy cold banana. Though I added a dash of cocoa powder on the second batch and turned it into chocolate banana "ice cream". He still said no. 

Do try it to know whether you are agree with my daugher or my boy...

Pisang Goreng Pasir

It is raining almost every day here in semarang. I can't stop thinking of something warm for the always hungry tummies on these cold days. That afternoon pisang goreng (fried banana) sounds a yummy choice, since I saw saba bananas on the basket of the veggie seller.

This time I made pisang goreng pasir. Back about 2 or 3 years ago, this kind of fried banana was so popular in Jakarta. It is a banana that is coated in thick flour batter then breadcrumbs and deep fried. The breadcrumbs gave a crunchy sandy (pasir) texture. From many recipes I found, I chose one from mba Yulyan's blog. It sounds simpler, doesn't need egg and baking powder or soda but milk powder. The result was sooo good. My daughter gave it a thumb. She asked me to fry some again the next morning for her school snack and said that they were still crunchy and crispy at recess time... Bravo!

Ingredients:

Saba bananas, medium ripe

For batter:

200 gr flour

2 tbs milk powder

2 tbs caster sugar

1/4 tsp salt

200 ml water

Enough breadcrumbs for coating

Oil for deep frying (I used coconut oil)

Methods:

Peel banana, put it between 2 plastic sheets, flatten it using a cutting board 

(I thinly slice lengthwise the banana and open it like a fan). Set aside.

In a bowl, mix well all ingredients for the batter until smooth and thick.

Place breadcrumbs on a plate. Set next to the batter.

Heat oil on a wok. Dip a banana in the batter, then coat with breadcrumbs.

Fry until golden brown.

Remove from the heat and drain on a paper towel. 

Enjoy  warm.

Source: Cooking with Love

After taking photos and gobbled up most of the bananas and coffee, thought in my mind to practice low-key lighting photo using the rest of them. Here they are. What do you think? 

Crepes with Sauteed Bananas and Chocolate

Please don't laugh at me that I shared this... ^^

I just wanted a light breakfast this morning... Found a very simple yet super delicious crepe from martha stewart's website. Enjoying it so much, my children also wanted some in their school snackboxes :)

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!

gluten free banana chiffon cake

I have to thanks to God that my family do not have any problem with gluten. That's way I can easily bake cakes, cookies, or breads using wheat flour. But recently I become more interested in baking gluten free, since I read that too much gluten actually is not really good for our body.

So, this cake is a gluten-free version of my banana and gloutinous rice chiffon cake. I am quite happy with this cake. It came out beautiful. It had the same texture with the wheat-version of chiffon cake, light, moist and fluffy. Although that the taste is a bit slightly different. It is pretty tasty, only that we are not familiar with it.

Ingredients
The original recipe

60 gr plain flour

50 gr glutinous rice flour

35 gr caster sugar

1/2 tsp spekoek powder 

50 ml oil

30 ml coconut milk

75 gr bananas, mashed

5 egg yolks

5 eggs whites

1/4 tsp salt

1/2 tsp cream of tartar

75 gr sugar

What I did

80 gr rice flour

20 gr sagoo flour
10 gr maizena

35 gr caster sugar

3 tbs corn oil

105 gr overripe banana, mashed (weighed unskinned)
6 egg yolks

6 eggs whites

1/4 tsp salt

50 gr caster sugar
vanilla

I substituted the total amount of plain and gloutinuous rice flour for the mix of rice four, sagoo flour, and maizena.  I omitted the spekoek powder (my children do not like its taste :( ... ) and the cream of tartar. I also substituted the coconut milk for another mashed bananas. Because my eggs were extra small, I then added another 1 egg yolk and 1 egg white, if your eggs are extra large I think you do not need to do so. I also added a bit of vanilla for the flavour. Last, because banana is a good substitute for oil and sugar, then I reduced the amount of oil and sugar.  

Methods

• Preheat the oven
• In a bowl, place mashed banana and oil. Mix well.
• Sift together all flour. Add the caster sugar. Mix well.
• Gradually pour the bananas and oil mixture into the flour mixture. Mix well using a ballon whisk. Add the egg yolks. Mix well.
• Beat egg whites until foamy, gradually add salt and sugar, beat on high speed until just before stiff peak.
• Using a spatula, carefully fold the egg whites into the egg yolk batter until fully incorporated.
• Pour the batter into ungreased 20 cm chiffon pan. Bang the pan lightly a few times against the table top or floor to release the air bubbles.
• Bake for 60 minutes. Do not open the oven during the baking!
• Invert the pan and let it completely cool before removing the cake from the pan.

Note:
This cake is best eaten at the day it is baked. It will be a bit dry on the next day.

This post is my entry to aspiring bakers # 21 gluten free bakes (July 2012)

Update 5/7/2012: If you want to see the round up of this event please go to hankerie

Chiffon pisang ketan

Some months before I left Perth, my best friend Wulan sucipto taught me how to make a chiffon cake. She came to my house with all the ingredients needed to make a banana chiffon cake. How lucky I am! That was the first and only 'cooking class' I have. Thanks a lot ya say ^^

I promised her to practice it after I back home in Indonesia. Now that I already have  a chiffon cake pan, I could not resist to bake my first chiffon cake. Unfortunately I didn't copy her recipe and I could not find it in her blog. So I used a recipe from sajian sedap. Here it is... a bit over-bake, but still nice...^^ not bad, right?

Ingredients

60 gr plain flour

50 gr glutinous rice flour

35 gr caster sugar

1/2 tsp spekoek powder (I skipped)

50 ml oil

30 ml coconut milk

75 gr bananas, mashed

5 egg yolks

5 eggs whites

1/4 tsp salt

1/2 tsp cream of tartar

75 gr sugar

Methods

• Preheat the oven
• In a bowl, place mashed bananas, oil, and coconut milk. Mix well.
• Sift together flour, glutinous rice flour, caster sugar, and spekkuk powder (if using). 
• Gradually pour the bananas, coconut milk and oil mixture into the flour mixture. Mix well using a ballon whisk. Add the egg yolks. Mix well.
• Beat egg whites until foamy, gradually add salt and sugar, beat on high speed until just before stiff peak.
• Using a spatula, carefully fold the egg whites into the egg yolk batter until fully incorporated.
• Pour the batter into ungreased 20 cm chiffon pan. Bang the pan lightly a few times against the table top or floor to release the air bubbles.
• Bake for 60 minutes. Do not open the oven during the baking!
• Invert the pan and let it completely cool before removing the cake from the pan.

Source: sajian sedap

kue lumpur pisang

Another way to use leftover bananas...

Ingredients

50 gr margarine

175 ml water (I used 150 ml)

185 gr flour

15 gr cocoa powder

1/8 tsp salt

160 gr sugar (I used 100 gr)

100 gr potato, steamed and mashed

1/4 tsp baking powder

4 eggs

100 gr bananas, mashed 
(I used 2 bananas weighed 190 gr unskinned)

 1/8 tsp banana essence (skipped)

275 ml milk

2 bananas, cut thinly for decoration.

Methods:

Heat margarine and water until it start to boils.

Add the sugar. Stir until the sugar dissolve. Add the flour and salt. Mix well. 

Add the potato. Mix well. Remove from the stove and let it cool.

Transfer to a bowl. Using a handmixer beat in baking powder, eggs, and bananas until all well  incorporated. 

Gradually pour milk. Mix well.

Pour half the dough in another bowl. Dissolve cocoa powder 

in about 2 tbs of hot water. Pour the cocoa in one of the dough. Mix well.

Heat the kue lumpur pan and grease each hole with margarine. 

Spoon the batter into the heated pan and close the lid. 

Cook over a low heat. 

 Add banana sliced when they are about half cooked. 

Source: sajian sedap

Is it a cake or a brownie?

I had 2 overripe bananas on the table. I was thinking to use it in a cake when, unluckily, I couldn't browse to get the recipe that I wanted. OK then, let's just try to incorporate the bananas in any one of the cake from my own blog. I chose the supermoist eggless chocolate cake.

The original recipe 
Here is the original recipe that I got from mba Hesti's blog. I have already converted the measurement from cup to gram. 


160 gr cup flour 
1 tsp baking powder
1/2 tsp baking soda
65 gr cocoa powder 
200 gr palm suiker (gula semut) 
1/2 tsp salt
2 tbs full cream milk powder
300 ml cold water 
1 tsp vanilla essense
1/2 tsp mocca or chocolate paste
100 ml sunflower oil
1 tsp vinegar or lemon juice


The update recipe
Then, here is my variation. I added a cup of mashed banana into that original recipe. Banana is known as a perfect substitution for sugar and oil. So, I cut down the sugar into only 50 gr and the oil into 50 ml. I had substituted milk powder and water for milk. But I forgot to stir in the baking powder, baking soda, and vinegar in the batter. Oh my...


1 60 gr flour 
65 gr cocoa powder 
50 gr palm sugar 
1/2 tsp salt
100 ml milk 
1 tsp vanilla essense
1/2 tsp chocolate paste
50 ml sunflower oil
1 cup (240 ml) banana, mashed
chocolate chips for sprinking

Method

• Preheat the oven (160C). Butter a baking pan (I used 30 X 10 cm) and dust with a little flour.
• In a bowl, sift the flour, cocoa powder, and baking powder. Add sugar and salt. Mix well.
• Pour the mashed banana, milk, oil, vanilla, and chocolate paste. Mix until just combined using a ballon whisk. Do not overmix.
• Pour the batter into the baking pan. Sprinkle with chocolate chip.
• Bake until done.

My Note
It is an easy cake, quite quick to make. Without egg, baking powder and baking soda of course this cake almost doesn't rise at all. It is dense but still moist. It kinda looks like a banana brownies...^^... It is pretty tasty though. My bananas taste a bit strong. But the combination of banana and chocolate is really interesting. I will not forget the baking powder and baking soda next time!

Waffles with caramelized bananas

Udah lama punya cetakan waffle ga pernah dipakai... Kebetulan ada resep waffle di salah satu buku kenang-kenangan dari mba ike hermawan sang pemilik pawonike...kita coba yuuuk...

Ingredients:
175 gr plain flour
2 tsp baking powder
1/2 tsp salt
2 tsp caster sugar
2 eggs separated
250 ml milk
85 gr butter, melted
100 gr butter, cut into pieces
3 tbs golden syrup
3 large bananas, peeled and thickly sliced



Methods:

• Mix the flour, baking powder, salt and sugar together in a bowl. Whisk the egg yolks, milk and melted butter together with a fork, then stir into the dry ingredients to make a smooth batter.
• Using an electric mixer, whisk the egg whites in a clean bowl until stiff peaks form. Fold into the batter mixture. Spoon 2 large tablespoons of the batter into a preheated waffle maker and cook according to the manufacturer's instructions.
• To make the caramelized bananas, melt the butter with the golden syrup over a low heat and stir until combined. Leave to simmer for a few minutes until the caramel thickens and darkens slightly. Add the bananas and mix gently to coat. Pour over the warm waffles and serve immediately.

Waffles are best served immediately after cooking while still hot and crispy.


Source: Delicious breakfast book by Paragon Book

Es Pallu Butung

Challenge di idfb (acara yang diadakan kelompok indonesian foodblogger di facebook) udah sampai tahap 3. Yang pertama aku tentu saja ga ikut karena belum gabung...he he...yang ke 2 belum bisa ikut juga karena sibuk pindahan aka pulang kampung. Nah, yang ke 3 ini harus ikut dong, partisipasi gitu. Temanya Indonesian beverages. Dari sekian banyak minuman di Indonesia, aku pilih es pallu butung khas Sulawesi. Alasan yang pertama karena kelihatannya simpel dan yang kedua biar tau dong rasa minuman dari daerah lain, ya kan? 

Es Pallu butung
Resep dari Ayahbunda
Bahan:
2 buah pisang raja/kepok yang tua, dikukus (aku pake 8 pisang kepok kecil-kecil)
50 gr tepung beras
600 ml santan dari 1 butir kelapa
2 lembar daun pandan, belah 2 lalu dibuat simpul
75 gr gula pasir (atau sesuai selera, aku hanya pake 50 gr)
1/4 sdt vanilli
1/4 sdt garam
Es batu
sirup merah cocopandan


Cara membuat:

• Larutkan tepung beras dengan sebagian santan.
• Didihkan sisa santan bersama gula, daun pandan, vanilli, dan garam.
• Tuang tepung cair sambil disaring, aduk hingga matang dan kental, angkat.
• Letakkan dalam mangkok bersama pisang yang dipotong-potong.
• Tambahkan es batu dan tuangi sirup merah.

source: http://www.ayahbunda.co.id/Artikel/Keluarga/Resep/es.palu.butung/001/008/596/2