Brownies Kukus Kacang Hijau Mocaf

I was really very happy with this steamed brownies. It just looked like any other steamed cake, I knew, but it was really a special one to me. Why, this was my first experience using mocaf flour as wheat flour substitute. Mocaf or modified cassava flour is flour made of cassava that are already modified using biological process. Many experiments showed that mocaf can replace the use of wheat flour until 100% in brownies, steamed cake and sponge cake. My blogger friends had already tried using this flour and they said that the cake using mocaf flour is as good as one with wheat flour. So, better late than never, right? I decided to buy mocaf flour and had it a go.  

Roti Kacang Hijau Isi Coklat (Mung bean Bread with Chocolate Filings)

I remember eating a lot of mung bean porridge whenever I was pregnant. Then I fed my children mashed mung bean porridge during their babies and toddler years. But why, in her 10 now, my daughter, Rachel, doesn't want it anymore. 

Because mung beans are a wonderful source of fiber, plant protein, carbohydrate, iron, vitamins and minerals, then I have to think a way to add them in her meal. I have to sneak them in her favourite food. How about in a bread?

Brownies Kukus Ketan Hitam

Have you tried this Bunda Ricke Indriani's black glutinous rice steamed brownies?

Yes? Then you must be agree with me, this brownies is soooo good, taste and texture wise. The chocolate is just right, not too strong but pair perfectly with the black glutinous rice.  The texture is moist and to my surprise it is not as gritty as  the black glutinous rice steamed cake I made before. Surely, this will be one of the favorites.

No?

Then you have to give it a go... it really worth a try...

I only made half of the recipe and used an 18 square pan. Due to the lack of time, I skipped the 9th to 11th steps and just pour all the batter in the pan. But I am sure it will be nicer with the chocolate filling in the middle. Hmmm...

Ingredients:

6 eggs

200 gr sugar

1/4 tsp salt

1 tbs vanilla

2 tbs sweet condensed milk

250 gr black glutinous rice flour

20 gr cocoa powder

100 gr dark cooking chocolate

200 ml oil

chocolate rice for the filling

Methods:

1. Heat enough water in a big pan.
2. Melt chocolate and oil on a stainless bowl over that simmering water. Remove from the heat and stir well.
3. Grease a 20 square baking tin and line the bottom with wax paper.
4. When the water already hot enough. Off the stove and remove the pan to the table. Place the eggs, sugar, salt and condensed milk on a heatproof bowl. Put the bowl in the pan with hot water. Beat on low speed until the sugar dissolve. Remove the bowl from the heat. Increase the speed to high, beat again until thick and pale. Off the mixer.
5. Heat again the water in the pan. Place a steamer on it.
6. Add the flour and cocoa powder in the batter while sifting in 3 batches. Fold it carefully.
7. Remove some of the batter to a bowl. Pour in the oil and chocolate mixture. Fold it slowly and carefully until well incorporated.
8. Pour it back to the batter. Fold it well. 
9. Pour half of the batter in the baking tin and steam it on medium heat for 10 minutes. 
10. Sprinkle the chocolate rice and pour the remaining batter and continue to steam for 30 minutes.
11. Remove from the steamer. Let stand for about 10 minutes. Then invert the cake onto a plate.
12. 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!

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

chocolate Roll (water roux method)

Bulan ini mba Hesti Saifuddin dan mba Elsasmita Roesfiansjah bikin roti dengan metode water roux. Mereka bilang cocok dengan metode ini yang katanya bisa bikin roti lembuuut banget dan tahan lembutnya sampai 3 hari... ah, daripada penasaran mending ikutan bikin aja yuuk...  

Setelah belajar ke blog mereka, resep yang digunakan sama aja, hanya mba Elsa menggunakan telur sementara mba Hesti tidak, dengan kompensasi takaran susu cair di mba Elsa 10 ml lebih sedikit dari 1 resep mba Hesti punya. Kali ini aku coba yang tidak pake telur dulu ya... Resep roti hasil rangkuman dari blog mereka berdua, sementra isian dan bentuk rotinya dari tabloid koki. Begini stepnya:

• Pertama, bikin water roux nya dulu:

100 gr terigu protein tinggi
500 ml air
Dalam panci campur air dan terigu. Aduk rata sampai dengan halus dan tidak bergerindil. Masak dengan api sedang sampai kental tapi tidak mendidih. Sisihkan hingga dingin.
Ternyata water roux segitu bisa untuk 2 kali pakai. Jadi yang setengah bisa disimpan di kulkas untuk penggunaan berikutnya. Kalau ga mau nyimpen ya bikin aja setengah dari resep diatas kali ya.

• Lalu bikin adonan rotinya:

240 gr water roux starter (1/2 dari adonan di atas)
220 ml air atau susu cair
500 gr tepung terigu protein tinggi
200 gr tepung terigu protein sedang
15 gr susu bubuk
11 gr ragi instan
110 gr gula pasir
10 gr garam
60 gr minyak atau mentega
Tuang semua bahan kering: tepung, susu bubuk, ragi, gula, garam ke dalam mixer. Beri lubang di tengahnya. Campur semua bahan cair, water roux dan susu. Masukkan campuran bahan cair ke dalam bahan kering. Nyalakan mixer dan proses hingga kalis. Tambahkan mentega lalu proses lagi hingga elastis. Tutup dengan cling wrap (aku pake tea towel aja) dan fermentasikan 45 menit.

• Sementara nunggu adonan roti ngembang, bikin isiannya:

250 ml air
125 gr gula pasir
1/8 sdt garam
40 gr susu bubuk
30 gr coklat bubuk
50 gr tepung terigu
Vanili secukupnya
25 gr mentega
Campur semua bahan kecuali mentega, aduk rata dan saring. Masak hingga kental dan matang. Masukkan mentega, masak kembali hingga benar-benar matang. Angkat.

•  Dibentuk rotinya 

Setelah adonan mengembang 2 kali lipat, pindahkan ke meja. Kempiskan adonan. Potong dan timbang 25 gr-an. Bulatkan. Ambil 1 bulatan adonan. Pipihkan. Balik. Isi dengan 1/2 sdt adonan isi, bentuk bulat oval. Giling dan pipihkan. Kerat jadi 2 bagian memanjang, luruskan. Gulung, posisi keratan coklat menghadap atas dan rekatkan ujungnya. 
Letakkan di atas loyang. Diamkan 20 - 25 menit. 
Oles dengan kuning telur atau susu evaporated. Panggang dalam oven 180 C hingga matang. Angkat dan olesi dengan butter.

source:
http://hesti-myworkofart.blogspot.com/2012/02/loaf-bread-water-roux-method.html
http://ibudirafisa.blogspot.com.au/2012/02/milky-fruity-bread.html
Tabloid koki edisi 0097, mei 2007

Roti Coklat

Sepertinya bikin roti tuh lebih mudah daripada bikin cake, asal yeast nya baru dan suhu cairannya tepat pasti mengembang. Apalagi kalo punya bread maker...masukkan aja bahan2nya, kagak usah ngulenin dah jadi adonan kalis.... simple banget... diisi sedikit meses jadi deh roti coklat...kali ini aku pake 1/2 resep dari ncc ya:


Bahan A:
100ml air
2 kuning telur
250 gr bread flour (aku tambahin jadi 350 gr)
1/2 sdt bread improver (aku ga pake)
50 gr gula
5 gr instant yeast


Bahan B:
50g margarine
1/2 sdt garam


Meses untuk isian dan taburan


Cara Membuat:

• Aduk bahan A, uleni hingga bergumpal-gumpal, masukkan bahan B, uleni terus hingga kalis elastis. Istirahatkan 20 menit. Kalo pake bread maker bahan2 cair masuk duluan baru bahan kering, pilih menu dough, pencet start, udah deh tinggal nunggu bunyi bip....
• Kempiskan adonan, potong, timbang  40 gr, bulatkan, istirahatkan 40 menit. 
• Ambil 1 bulatan, isi dengan meses coklat, diamkan 30 hingga 60 menit, tergantung kehangatan udara. oles atasnya dengan kuning telur kocok dan taburi meses, panggang 180C selama 20 menit atau hingga roti kuning keemasan. Angkat.