Cake Singkong Keju

I used some leftover singkong thailand to make this nice cassava cake. I got the recipe from jajane vivi. Thanks mba Vi. My children loved it. I made it in the afternoon and kept it until my children came home from their kumon class at tea time. And this cake disappeared in no time. Thanks mom, they said, you are the best mom in the whole wide world...this is so delicious...*lebay mode on

I made some adjustments to the recipe though. First, since that my singkong (cassava) was already tasty and sweet, I cut down the sugar amount, about 40 percent, from 125gr to only 75 gr. And it was still OK for us. For a balancer, I almost doubled the cheese. So, the taste was more cheesy than sweet. 

Second, I was not careful reading the recipe, I accidentally poured all the coconut milk I had, 250 ml to the batter (it only needed 200 ml).  I assumed that too much liquid (coconut milk plus melted butter) would make the batter thin. As the result the cake would be dense. And I didn't want it to happen. Then, I decided to omit the melted butter (50 ml) and hope that it was still nice without melted butter. And it was. Perhaps it's because coconut milk was also tasty and contain oil.

Third, when I was beating the egg with the sugar, I felt that the batter kinda difficult to thick. I thought that maybe it was because the recipe only used 1 egg, maybe it needed more egg, so then I added 1 more egg and a little sweet condensed milk. I read somewhere, I forget, that condensed milk can be used as a substitution for emulsifier. And it worked, the batter thickened faster.  

As you can see in the picture, this cake had a hint of yellow though I did not use butter or margarine, that's because I used yellow cassava. The texture was a bit soggy because the high content of coconut milk. Its taste reminded me of peuyeum cake I made before. So tasty...

Pennylane Brownies

Happy New Year 2013

Wishing us happiness and health throughout the year 

*****

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 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!

Eggless pumpkin chocolate cake

This cake had the same story with the one before. It was the result of my experiment of adding 'something' in a chocolate cake. This time that 'thing' is pumpkin.

Ingredients
I used the same recipe as the cake before, only that I used mashed pumpkin instead of banana. And I did not forget the baking powder and baking soda this time...^^...

160 gr flour 
1 1/2 tsp baking powder
1/2 tsp baking soda
65 gr cocoa powder 
50 gr palm suiker (gula semut) 
2 tbs milk powder
1/2 tsp salt
100 ml water
1 tsp vanilla essense
50 ml corn oil
1 cup (240 ml) mashed pumpkin 

Methods:

• 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, baking soda and baking powder. Add sugar, milk powder and salt. Mix well.
• Pour the mashed pumpkin, water, oil, and vanilla. Mix until just combined using a ballon whisk. Do not overmix.
• Pour the batter into the baking pan. Sprinkle with almond slices.
• Bake until done.

My Notes

This cake turned out so beautiful. The texture was fluffy and moist, I could hardly believe it was eggless and had pumpkin inside it. The colour is less dark than before because I omitted the chocolate paste, but the taste was still chocolatey. The taste of the pumpkin was completely undetectable, my children gobbled it up without knowing that there was pumpkin in it...The sweetness is so mild, I didn't mind with it but 1 or 2 tbs more sugar would be nicer. 

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!

Cake project: Handling the oven tangkring

Just got a useful tip from my best friend, Maya Effendi of pawonayu, about handling an 'oven tangkring'. I came to her with a question about my sponge cake that seems to turn out good when it is still in the oven, rise well and evenly, but then collapses after I take it out of the oven. She said that it is common for a sponge cake. But maybe it is about the baking time, maybe I remove the cake before it has finished in the oven. Aha...

We know that using an oven tangkring is a bit tricky. It doesn't have temperature and time setting. Then we have to really know the characteristic of our oven and stove. When I bake again the same cake the next day, I followed carefully the tip from maya.  Here is my ways to handle my oven tangkring: 

"Before we start making the batter of a cake, put the oven on a low heat. The fire from the stove just slightly touch the bottom of the oven. To bake a cake use the middle rack and don't open the door of the oven during the baking. The baking time is around 1 hour for 20 or 22 cm pan".

So, this is my second sponge cake. I used the same recipe as before, only skipped the emulsifier and used sunflower oil instead of melted butter or margarine. Can you see the difference between them? The taste of the second sponge is lighter than the first one, a bit close to a chiffon cake, maybe because of the oil. The texture is almost the same, fluffy and spongy.

Super moist eggless chocolate cake

After my friend, hesti Saifuddin, posted this eggless, butterless, chocolate blockless yet super moist, chocolatey cake on facebook last month, many people then gave it a try. And they all share the same word, wonderfull! 

ingredients:
1 1/4 cup flour (160 gr)
1 tsp baking powder
1/2 tsp baking soda
1/2 cup cocoa powder (65 gr)
1 cup palm suiker/gula semut (I used only 1/2 cup = 100 gr)
1/2 tsp salt
2 tbs full cream milk powder
1 1/4 cup cold water (300 ml)
1 tsp vanilla essense
1/2 tsp mocca or chocolate paste
1/2 cup oil (100 ml sunflower oil)
1 tsp vinegar or lemon juice


Method

• Preheat the oven (160C). Butter a baking pan (I used 30 X 10 cm) and dust with a little flour or line the muffin tin with cupcake liners.
• In a bowl, sift the flour, cocoa powder, baking powder, and baking soda. Add sugar, salt, and milk powder. Mix well.
• Pour the water, oil, vanilla, vinegar, and chocolate paste. Mix until just combined using a ballon whisk. Do not overmix.
• Pour the batter into the baking pan (3/4 full if using muffin cup). You may add chocolate chip or almonds.
• Bake for about 1 hour (or 25 - 30 minutes if using muffin cup), depends on the size of the baking pan.

Source: http://hesti-myworkofart.blogspot.com/2012/02/super-moist-eggless-chocolate-cake.html

Peuyeum cake

This peuyeum or tape singkong or fermented cassava cake is highly recommended by my friend Tika Hapsari Nirmada of cemplang cemplung. She adapted this cake from Vania Samperuru's blog and then captured it sooo beautifully that it came directly to my mind when I saw peuyeum in the basket of si yuk sayur, the vegetable seller, yesterday. Yes, I want this cake. Tika is right, it is delectable... 

I make only half of this recipe and use a 16 cm square tin. Here is the original recipe with mine is in the bracket:

Ingredients:

300 gr peuyeum (fermented cassava), choose the mature ones, remove the fibre (axis) --- (150 gr)

50 ml sweetened condensed milk --- (25 ml)

5 eggs --- (2 whole eggs + 1 yolk)

180 gr caster sugar --- (75 gr) 

1/4 tsp vanilla

100 gr unsalted butter + 50 gr margarine, melted --- (50 gr + 25 gr)

100 gr grated cheddar cheese --- (50 gr)

sift together:
175 gr all purpose four --- (88 gr)
1 tsp baking powder --- (1/2 tsp)

Method

1. Generously butter a 16 cm square tin and dust with a little flour.
2. Pureed the peuyeum with a fork, mix well with the condensed milk. set aside.
3. Preheat the oven.
4. Beat the eggs and sugar until the sugar is dissolved and condensed. Start with low speed and gradually increase to high speed.
5. Add vanilla, beat well. Gradually add the peuyeum, mix while beating until blended.
6. Add the mixture of flour and half the cheddar cheese, stir well.
7. Pour the melted butter-margarine and stir well.
8. Pour into baking pan, springle with another half of cheese. Bake in hot oven 180 C for 45 minutes until cooked.
9. Remove, let it cool. Serve.

*This cake is best served warm from the oven.

Cake project: Sponge cake dasar

Agar bisa lihai membuat cake, aku memutuskan untuk membuat cake project, sebagai ajang belajarku. Di sini aku akan serius belajar bikin cake mulai dari dasar. Otodidak aja dulu dengan browsing sana-sini dan tentunya dibantu konsultasi ke temen-temen baikku yang udah jagoan bikin cake. Ntar kalau si baby Alaina udah agak besar, baru deh bisa ambil kursus. Dimulai dari sponge cake ya. Resep diambil dari buku yang udah lama sekali aku punya. Judul resepnya adonan dasar sponge cake, walaupun sebetulnya mungkin ga dasar2 amat, wong bahan keringnya udah dikombinasi dengan maizena dan susu bubuk bukan hanya terigu.

Aku bikin hanya 1/2 dari resep di bawah ini dan menggunakan loyang loaf. Karena loyangku terbuat dari silicon jadi tidak butuh olesan margarin lagi. Aku pakai margarin bukan mentega karena menurut NCC, penggunaan margarin membuat cake jadi kokoh walaupun rasanya kalah dari mentega. Karena baru tahap belajar kita utamakan bentuknya duu ya, rasa belakangan. Begini bahan2 nya:

4 butir telur ayam
2 kuning telur
100 gr gula pasir
1/4 sdt garam halus (aku tidak pakai)
1/4 sdt vanilli bubuk
1 sdt emulsifier
75 gr tepung terigu protein sedang
25 gr tepung maizena
25 gr susu bubuk
100 gr mentega, lelehkan (pakai margarin)


Begini caraku bikin:

• Panaskan oven dengan api kecil.
• Campur tepung terigu, maizena, dan susu bubuk hingga rata.
• Kocok telur, kuning telur, gula pasir, (garam), dan vanili dengan kecepatan sedang hingga mengembang. Masukkan cake emulsifier, kocok dengan kecepatan tinggi hingga kental dan putih. Matikan mixer.
• Masukkan tepung terigu campur, aduk balik perlahan menggunakan spatula.
• Masukkan mentega cair secara bertahap sambil diaduk perlahan hingga benar-benar tercampur rata. Kata NCC lagi nih, margarin yang belum tercampur rata ini lah salah satu penyebab cake jadi bantet.
• Tuang adonan ke dalam loyang, ratakan, panggang dalam oven panas hingga matang dan kuning kecoklatan.
• Angkat. Dinginkan.

Karena oven sudah mulai dipanaskan sebelum mulai mengaduk telur dan gula, jadi oven sudah cukup panas ketika adonan selesai dibuat. Adonan bisa segera dimasukkan ke oven, sehingga terhindar dari adonan turun lagi sebelum di oven. Aku tidak membuka oven sampai bau harum cake tercium di dapurku. Diintip melalui kacanya, sepertinya cake sudah kecoklatan. Aku buka ovennya dan tes tusuk dengan tusuk gigi, bersih, berarti sudah mateng. Ah senangnya ... cake mengembang dan mateng sempurna. Aku angkat dan dinginkan sebentar sebelum dikeluarkan dari loyang. Tapi yaaah...kenapa cake jadi mengempis dan berkerut gini? 


Source: Masakan Praktis untuk keluarga, kue hari raya dari masa ke masa, by pm pustaka.

Cake Apel Keju

Hari ini coba lagi bikin cake setelah berkali-kali gagal. Biasanya kalau ga bantet ya ngembang separoh...Entah di mana salahnya, pengocokan yang kurang sempurna, kurang bahan pengembang, atau juga ovennya ya...maklum oven tangkring yang ga ada pengatur suhu dan waktunya...Tapi temen-temenku bisa tuh bikin cake mengembang bagus gitu walaupun cuma pake otang...ayo, semangatttt...harus bisa takluk nih cake... :)
Kali ini cari resep yang pake emulsifier, ga hanya BP seperti biasanya, kali aja di situ letak kekuranganku selama ini... Aku baca resepnya baik-baik dan ikuti semua stepnya, hanya loyangnya aja yang aku ganti pake 2 loaf bukan loyang kecil-kecil seperti di resep. Dan kali ini  cukup berhasil saudara-saudara...lihat tuh bisa mengembang cukup bagus kan ... :)


Bahan
100 ml susu cair
50 gr keju cheddar parut
100 gr apel malang, parut
6 butir telur
1/4 sdt garam
2 sdt emulsifier (SP/TBM)
180 gr tepung terigu protein sedang
30 gr tepung maizena
75 gr margarin, dilelehkan
50 gr keju cheddar parut untuk taburan


Cara membuat

• Panaskan susu cair. Tambahkan keju. Aduk sampai keju larut. Sisihkan.
• Kocok telur, garam, gula pasir dan emulsifier sampai mengembang. Tambahkan campuran susu dan apel bergantian dengan tepung terigu dan maizena sambil diayak dan dikocok perlahan.
• Tuang di loyang kecil 7 x 5 x 8 yang diolesi margarin. Tabur keju parut.
• Oven 20 menit dengan suhu 190 C.

Source: Tabloid Saji, edisi 104, 2007

Potato Boston Bun

When there are no eggs and butter/oil in the kitchen but just want to make something yummy... try this bread-type cake...it's simple and quick to prepare...

You need only:

1 cup self raising wholemeal flour

1 cup self raising white flour

3/4 cup raw sugar ( I use only 1/3 cup)

1 cup sultanas

1 cup mashed potato (300 gr raw)

1 cup milk

• Preheat the oven to 180C. Lightly grease a loaf or ring tin (I use muffin tin).
• Combine the flour, sugar and sultanas in a bowl. Make a well in the centre.
• Add a small amount of the milk to the mashed potato and stir to a smooth paste. Add the reminder of the milk and mix well.
• Add milk and potato to dry ingredient and mix well. Pour into the prepared tin and bake in the oven for 40 - 50 minutes. Turn out into the wire rack to cool.

Source: Feeding Fussy Kids by Julie Maree and Antonia Kidman

Rice Flaxseed Cupcake

This recipe surely catches my eyes...rice flour in a cupcake? yup. Maybe not for the others but this is a new thing for me...I am keen to give it a try.... It is originally prepared for one with a food allergy or intolerance. That's way all the ingredients are supposed to be free of dairy, gluten, nut, soy, and egg. But because no one has that problem in my house, I use regular flour and baking powder, and milk instead of rice drink .... I add flaxseed and vanilla to boost the nutrition and flavour. It turns out beautifull...fluffy and moist...the taste? delicious...'It touches my heart' said my daugther... :D

125 gr (dairy-free) margarine 
115 gr caster sugar ----- I use 85 gr
2 eggs (or equivalent egg replacer)
125 gr (gluten-free soy-free) self raising flour
90 gr rice flour
3 tsp (gluten-free) baking powder
125 ml rice drink ------- I use milk 
icing sugar for dusting


I add 2 tbs flaxseed meal and 1/2 tsp vanilla essence.

• Preheat the oven 180C. Line muffin tin with paper cases.
• Using an electric mixer, beat the margarine and sugar together well until light and fluffy.Add the eggs, one at a time, beating well after each addition.
• Fold in the sifted dry ingredients alternately with the rice drink. Spoon the mixture evenly into the muffin holes and bake for about 15 - 20 minutes or until a skewer comes out clean when inserted into the centre.
• Dust the cupcakes with icing sugar.

Source: Baby and Toddler Food by Murdoch Books

Carrot Coconut Cake

Salah satu bahan makanan yang selalu ada di dapurku adalah wortel. Anak-anakku suka banget, baik mateng maupun mentahnya. kali ini pengen nyoba dibikin cake...cari resep yang mudah aja, dari buku resep untuk anak-anak...karena sekolah anakku nut free zone, jadi aku skip kacangnya ... hasilnya enak, rasa coconut, orange, dan cinnamonnya dominan, jadi ga berasa carrotnya sama sekali...

225 gr carrots
225 gr self raising flour and 2 tsp baking powder
pinch of salt
140 gr brown sugar (aku hanya pake 120 gr)
Grated zest of 1 orange
2 tsp ground cinnamon
115 gr chopped roasted hazelnuts or walnuts (aku skip)
55 gr desiccated coconut
2 large eggs
150 ml sunflower oil
juice of 1 orange

1. Set the oven. Grease the cake tin. Cut out a circle of baking parchment the same size as the tin and cover the base with it.
2.  Peel the carrots and trim off their tops. Grate them using a grater or food processor.
3. Sift the flour and baking powder into a bowl. Mix in the carrots, salt, sugar, orange zest, cinnamon, nuts, and coconut.
4. Beat the eggs. Add the eggs, sunflower oil and orange juice to the cake mixture and mix everything together well.
5. Spoon the mixture into the cake tin. Bake it for 60 to 75 minutes until a skewer pushed into the centre comes out clean.
6. Leave the cake to cool in the tin for 10 to 15 minutes, then remove it from the tin and put it on a wire rack to finish cooling.

Source: Children's Quick & Easy Cookbook by Angela Wilkes

Rachel and Iban's first Cupcake

Anak-anakku tertarik banget ikutan masak, mungkin karena tiap hari ngeliat ibunya 'berasyik ria' di dapur kali ya... Liburan kali ini aku beri aja kesempatan meraka bikin snack mereka sendiri... kebetulan beberapa waktu yang lalu sahabat keluarga kami memberi mereka cupcake maker... langsung tambah semangat deh...

Resep  sengaja dicari yang tidak memerlukan mixer, supaya mudah untuk mereka. Pilihan mereka sebenernya cake, berjudul Blueberry and Pecan Cake, menggunakan springform pan 22 cm, tapi kita jadikan cupcake aja ya...


Bahan:
1 cup plain flour
1 cup wholemeal plain flour
2 1/2 tsp baking powder
1 cup caster sugar (aku pake 1/2 cup saja)
1/2 tsp cinammon
1 punnet blueberries
3/4 cup milk
1/3 cup canola oil
1 egg
1 tsp vanilla essence


Method:
Sift flours, baking powder, caster sugar, and cinnamon into a large bowl. Add blueberries and toss to combine. Whisk together milk, oil, egg, and vanilla. Add to dry ingredients and mix until combine. Pour into a 22 cm greased pan or divide evenly into lined cupcake maker.

Ternyata di resep aslinya si cake ini bertopping. Karena kurang teliti membacanya jadi terlewat deh...dasar anak-anak, saking excited nya jadi terlupakan si topping...aku tambahkan di bawah ini ya...


Topping:
mix together 3/4 cup chopped pecan nuts, 1/4 cup brown sugar, 1/4 cup plain flour. Springkle over cake batter. Scatter over 1 punnet blueberries and then drizzle over 1 tbs oil.
Nah, seharusnya setelah di beri topping ini baru deh di masukkan ke oven, panggang 40 - 45 menits 190C atau tutup cupcake makernya...

Mereka happy ngeliat hasilnya...enak kata mereka...yang lebih penting lagi, mereka happy dengan proses membuatnya...belum habis cake dimakan, udah minta aja bikin 'the real cake'...yang dihias-hias, gitu loh...pake buttercream, frosting dkk...yah, kalo itu si ibu juga belum bisa nak...he he...mari nak, kita belajar bersama sama...


Source: Coles Spring Magazine 2010