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...

Purple sweet potato upside down steamed cake

Yesterday was my third time buying purple sweet potato from the veggie seller. Unlike before, this time I got sweet potato that not purple all around. It has white part in the centre. I don't know anything about sweet potato, I guess it just another variant of purple sweet potato from the one I usually bought. 

While slicing, I kept staring at that nice pattern of the steamed sweet potato. Aha, maybe it will be pretty in upside down cake...don't you think? Lucky me, someone has already made it before, the upside down purple sweet potato cake. I found the recipe at ipoek masak. Ha, it will be easier for me then...Thanks mba Ipuk^^  

I did several changes to this cake. First, I steamed it instead of baked it. I used rice flour instead of wheat flour to make it a gluten free cake. I also omitted the baking powder and emulsifier. It was still nice and moist...with a strong sweet potato taste.

Corn & cheese poffertjes

It was early morning, before shubuh time, the first Friday of this month. I didn't have anything for my children's snackboxes. There were nothing interesting in the fridge, except 2 cob of corns. Then, as usual I goggled to find a recipe using the corns. I found one at sajian sedap, corn and cheese poffertjes, sounds yummy right?

Sssst... I posted this poffertjes after my friend Ayudiah keep posting her poffertjes again and again. She remained me of this foto and make me drooling ... ^^

Roti wortel (Carrot yeast bread)

When I heard that one of the prizes for Idfb challenge 7 is a set of Ikea Kalas, I then remembered that I have some photos using those lovely dishes that haven't been posted here.  There they are, some of them, I used them in the roti wortel photo shoot.

I bought those dishes at Ikea Perth and they became my children's favorite ever since. So, when I went back home to Indonesia, I brought them with me. They are lovely, aren't they? So, if you, the Indonesian foodblogger group members, want to have them, please join the idfb challenge 7.  Who knows, now is your lucky time...*finger cross*

Roti kentang keju (potato cheese bread)

Happy with the potato doughnut, I then baked this potato bread from the same recipe. I just reduced 1 egg yolk and 25 ml oil but add 50 ml warm water. The result was also very satisfying. Perfect to be in the school lunchboxes. My children love it...^^

Carrot and cheese steamed cake

Originally this cake is called putu ayu keju wortel. I found this recipe in Wied Harry's book '60 snack favorit bekal sekolah 3 bulan'. Putu ayu is an Indonesian traditional steamed cupcake with grated coconut on its top. That's way my daughter didn't want to call this cake putu ayu because there was no coconut there...the writer substituted the grated coconut with grated carrot, but still it was not the same. For her, this cake was just carrot and cheese steamed cake...a putu ayu should have coconut, she said...whatever! the most important thing to me is that she ate them all (I gave her 3 cakes) at recess time ^^ 

Apple cheese pie with almond crust

After tried the incorporation of mung bean in a pineapple pie crust last week, now I tried the almonds. I found the recipe in simply recipes. It is said that almond makes a crust pie a truly special one. And it did. This crust was very tender, not tough as my pie crust before. I added vanilla essence and it combined well with the flavour of almond, apple and cheese. I love this unique combination.

Ingredients
Filling:
2 tbs margarine
2 Malang apples (150 gr), peeled and cubed
2 tbs sugar
25 gr cheddar cheese, grated

crust:
16 tbs (225 gr) unsalted butter, cubed, chilled in the freezer for at least 15 mins
2 cups (250 gr) all purpose flour
1/2 cup (50gr) almonds meal
1/2 tsp salt
1 tbs brown sugar (skipped)
( I added 1/s tsp of vanilla)
3 - 6 tbs very cold water

Methods
For complete instruction with food processor please see simply recipes. As I didn't read the recipe carefully (I am really sorry for that) to chill the butter in the freezer, then I could only use fork. Here is what I did:

1. In a small pan, heat the margarine. Add apples and sugar. Stir and cook until the apples wilted. Remove from the heat. Stir in the grated cheese.
2. Combine margarine, flour, almonds meal, and salt until resembles coarse meal. Add water 1 tbs each time until it begins to hold together. Knead briefly so that the dough comes together. Carefully shape the dough into a disc. Wrap it with plastic wrap and refrigerate for about 1 hour.
3. Remove the dough from the refrigerator and let sit at room temperature for about 5 - 10 minutes.  Take a little portion of the dough. Put it between 2 plastic sheets. Roll out with a rolling pin. Cut out circles with a cup for the big pie and with a big pie dish for the small pie.
4. Gently press a circle to a greased pie dish. Prick the bottom with a fork. Bake in the preheated oven 170 C for about 10 minutes.
5. Spoon the fillings into the pie. Decorate the pie anyway you like, top with the dough, lattice, or just leave as it is. Make slits on the top. Brush the top with egg yolk. Bake again for about 35 minutes or until the crust are golden brown and the apples are bubbling.

This pie is my entry for masakbarengyuuk

Source: simplyrecipes and sajiansedap

Prol tape keju

Prol tape is a popular snack made of tape singkong or fermented cassava. My ex neighbour (both of us have already moved from our old houses) once made it for me and it tasted really good. Now, for a good memory of her, I make this... 

Ingredients

350 gr tape singkong (I only use 250 gr)

50 gr cheddar cheese, grated

50 gr sugar

2 eggs

25 gr plain flour

75 ml milk

25 gr margarine, melted

20 gr grated cheddar cheese for topping

egg yolk for brushing

Method

• Pound fermented cassava until smooth. Add the cheese and sugar. Mix well until the sugar dissolved. Add the eggs. Mix well. 
• Add the flour and mix well. Pour the milk and melted margarine. Mix well.
• Pour into the prepared tin. Bake in the preheated oven for about 20 minutes.
• Brush with egg yolk and sprinkle with cheese. Bake again for about another 20 minutes until done.

http://www.sajiansedap.com/recipe/detail/7520/prol-tape-keju

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.

Cheese sunflower cookies

Udah lama ga bikin cookies, anak-anak udah nagih pengen mencetak-cetak adonan dengan cookie cutter. Resep kukis ini didapat dari web nya bayi sehat, katanya cocok untuk camilan bayi umur 9 - 12 bulan. Tentu aku tertarik dong, siapa tau baby Alaina suka. Sebenernya hampir sama dengan kukis keju biasa, hanya aku ganti mentega dengan minyak bunga matahari supaya lebih sehat. Aku juga hanya menggunakan separuh takaran gula atau sebenarnya boleh juga gula dihilangkan sama sekali seperti resep kastengel. Hasilnya? ngeju dan renyah... baby Alaina suka sih, tapi begitu dipegang si kukis langsung hancur berantakan...he he...

Bahan:
150 gr tepung terigu protein rendah
25 gr tepung jagung (maizena)
50 gr gula kastor
130 gr mentega tawar (aku pakai sunflower oil kurang lebih 75 ml)
75 gr keju cheddar parut
1 kuning telur untuk olesan


Cara membuat:
Bila tidak ada gula kastor bisa menggunakan gula pasir yang diblender sampai halus. Campur terigu, maizena, keju dan gula dalam mangkok. Tambahkan sunflower oil sedikit-sedikit sambil diaduk rata dengan tangan sampai bisa dipulung. Jika menggunakan mentega, potong-potong mentega tawar, masukkan ke dalam campuran tepung, aduk rata. Letakkan adonan diantara 2 lembar plastik, gilas setebal 1/2 cm, dan cetak menggunakan cookie cutter. Atur dalam loyang yang telah diolesi margarin. Olesi atas cookie dengan kuning telur. Panggang hingga matang.

Source : www.bayisehat.net:

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

Onion Cheesy Bread

Penasaran dengan cheesy bread yang kubuat beberapa waktu yang lalu...rasanya enak, tapi crusty...pengen yang empuk...coba modifikasi ya dengan menambahkan 1 kuning telur...dan untuk variasi rasa tambahkan cincangan spring onion... hmmm...rasanya mantap banget...


Setelah dimodif jadi begini resepnya:
125 ml warm water
1 egg yolk
1/2 tsp honey
1 tbs finely chopped spring onion
80 gr grated cheddar cheese 
2 tbs grated permesan cheese 
1/2 tsp salt
300 gr bread flour 
1/2 sachet instant yeast


1 egg yolk, lightly beaten to decorate


Cara Membuat:

• Aku bikin roti ini pake bread maker, masukkan aja bahan-bahan sesuai urutan ke bread maker dan pilih menu dough. Untuk cara bikin pake tangan mungkin sama seperti di cheesy bread ya. Tambahkan spring onion setelah keju. 
• Kempiskan adonan, potong dan timbang 25 gr-an. Ambil 1 adonan, bulatkan. Pipihkan. Lipat bentuk segitiga. Lakukan untuk semua adonan. Tutup dengan tea towel. Istirahatkan kurang lebih 10 menit. 
• Ambil 1 adonan, pipihkan dengan rolling pin. Gulung menuju ke sisi yang runcing. Tutup dengan tea towel. Istirahatkan kurang lebih 1/2 sampai 1 jam sampai mengembang 2 kali lipat.
• Olesi dengan kuning telur, panggang sampai kuning keemasan.

Catatan:

Aku menggunakan tepung tipo 'oo' merk colavita yang bikinan Italy, sama seperti tepung yang biasa aku pake untuk bikin pizza base. Kalo mau pake bread flour biasa mungkin dimulai dari 250 gr dulu aja ya, sama seperti resep aslinya...tambahkan tepung lagi dikit-dikit kalo terlalu lembek... :)

Cheesy Bread

Yang ini roti keju bukan roti isi keju...karena kejunya dimasukkan ke adonan roti...bagi yang suka keju dan roti yang ber-crust atau agak keras pinggirannya, seperti french bread gitu...resep ini cocok banget...anak-anakku suka...


150 ml warm water
1/2 tsp honey
60 gr grated cheddar cheese (aku menghabiskan stock 82 gr)
2 tbs grated permesan cheese (ga pake)
pinch of salt
1 tsp mustard powder (ga pake)
pinch of cayenne pepper (ga pake juga)
250 gr bread flour (aku tambah jadi 300 gr)
1/2 sachet instant yeast


To decorate:
1 egg, beaten
currants/sesame seeds/poppy seeds/grated cheddar cheese


How to make:

• Sift the flour and salt into a mixing bowl. Stir in the yeast, honey, cayenne pepper and mustard (if using) and just enough water to form a soft dough.
• Transfer to a floured surface and knead lightly for about 5 minutes to make a smooth, pliable dough. Gradually knead the grated cheeses into the dough. Jika menggunakan bread machine, masukkan saja bahan2 sesuai urutan. Gunakan menu dough.
• Shape the dough into animal figures. Di buku tidak dijelaskan gimana cara ngebentuknya cuma ada fotonya doang, jadi aku kira-kira aja ya...bulatkan 25 gr adonan untuk badan  si turtle, buat 4 bentuk air mata untuk kaki, 1`air mata yang agak besar untuk kepala, dan 1 bentuk oval untuk ekor. Gabungkan semuanya dan rapikan. Transfer to a floured baking sheet. Cover them loosely with a tea towel and leave to rise in a warm place for about 1 hour or until doubled in size.
• Brush with beaten egg and add currants for eyes.
• Bake for 20 minutes or until golden brown.

Catatan: Ternyata memasang mata juga tidak gampang...ketika adonan sudah mengembang susah nempelnya, dan ketika kita kutik-kutik adonan jadi berubah bentuk lagi...jadi mungkin sebaiknya pasang mata bersamaan ketika ngebentuk rotinya sebelum dikembangkan.


source: Feeding your baby & toddler by Annabel Karmel