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.  

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!

Black Glutinous Rice Steamed Cake

It is really annoying when the internet connection is down. For me who is just a super beginner in the kitchen, I rely fully on the internet to find recipes or idea what to cook. Just like that day, I needed to make black glutinous rice cake but I couldn't browse anything. What should I do? Calm down Anna ... couldn't get a new recipe, just used the old one then...

From the same recipe of putu ayu ketan hitam, I skipped the coconut layer and  poured the batter into a round 18 cm baking tin instead of putu ayu molds. Simpler and faster, right? The batter was a bit thin so that the cake became dense, but still moist. It was sweet and tasty with a unique gritty texture. It's kind of  eating bubur ketan hitam in the form of a cake. My sister loves the colour and the texture but my boy find it unappetizing. What about you?

Purple Sweet Potato and Pumpkin Steamed Cake

I missed many baking/cooking events during my absence. One of them is masak bareng yuuk with ubi theme. I made this purple sweet potato cake with pumpkin layer on its top for that event but I didn't have time to post it. I am so sorry Masbar. Though that this cake was not a perfect succesful cake, I like the picture, so I kept post it, okey... 

As I said before, this cake had purple sweet potato on the bottom layer and pumpkin on the top one. The recipe stated that both ingredients have to be blended with 50 ml milk each. That made them, especially the pumpkin, watery. Then when they were incorporated in the cake batter, the batter became thin. I already hesitate when I saw it but the show must go on, right? So, I kept continue the process and ... this was it, a not really beautiful cake, dense though still tasted good. The second problem was my baking tin was too small. Only half of the pumpkin batter could fit in. That's why, the pumpkin layer was thinner than the purple sweet potato one. 

Perhaps then, I think that we have to see the quality of our sweet potato and pumpkin before adding the milk. We can just try to use a fork instead of a blender. If we get a perfect smooth mash, we can reduce or even omit the milk.

Ingredients: 

3 large eggs

150 gr caster sugar (I used only 100 gr)

pinch of salt

100 gr plain flour (I used rice flour)

1 tbs oil (or melted butter if you like)

200 gr mashed purple sweet potato

200 gr mashed pumpkin

100 ml milk

Direction:

Blend mashed sweet potato with 50 ml milk. Pour on a big bowl.
Blend mashed pumpkin with another 50 ml milk.Pour to another big bowl.
Prepare the steamer. Grease and line a baking tin with baking paper and grease again.
Beat eggs and sugar until thick and pale. Off the mixer.
Add in the flour while sifting in 3 batches. Using a spatula, mix carefully until well blended.
Fold in the oil slowly until well blended
Divide the batter into 2, half to a bowl of sweet potato and half to the bowl of pumpkin. Fold slowly until well blended. 
Pour the sweet potato batter into the pan. Steam for 20 minutes. 
Remove the tin from steamer and pour the mashed pumpkin batter on top of it and steam again 35 minutes.
Enjoy!

Source: Tabloid Saji

Kue Satru Tepung Ketan

This is another traditional cookies. People around Boja district at Kendal, near my house, usually make it for a celebration, such as Eid El Fitr or Christmas. They do not familiar with nastar, kastengel or gingerbread cookies in festive season but this.

It is such a simple cookie. We need only 3 ingredients to make it : glutinous rice, coconut sugar, and air kapur sirih (lime stone water?). Besides, we don't need an oven or steamer, because it is cooked by the sun. Interesting, right?

By reading the ingredients we can predict how this cookie is: firm, grainy and sweet. We need some really good teeth to eat it, far different with buttery modern cookies :)

Putu ayu ketan hitam

Perhaps this putu ayu ketan hitam (black glutinous rice with coconut steamed cake) recipe is a must for Indonesian foodie blogger... Wherever I blog walking to Indonesian food blogs I found it there... All said that this cake is yummy. And they are true! I tried it this weekend, and it turned out beautiful, moist and tasteful :)

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.

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 ^^ 

Arrowroot cookies

Milk arrowroot biscuit from Arnotts was my children's favourite biscuit (or cookie if you speak US English) when we lived in Australia. But I haven't found it yet in the store here. That's why when I saw arrowroot flour or tepung garut/larut in Bahasa Indonesia at the supermarket, I grab it without thinking twice. 
From many recipes I chose this one from the perfect pantry because it used only arrowroot flour (without wheat flour). This cookie is crunchy yet melt in your mouth. My children loves it although that it is not the same with the arnott's one ^^ 

Cake kukus ketan hitam putih telur (Egg white & black glutinous rice steamed cake)

This was my first time dealing with black glutinous rice flour. I became interested in this flour after Ummu fatima posted about black glutinous rice flour cake again, again and again. It was so tempting. She also said that it was her family's favorite and always disappeared in no time. Was it that good? hmmmm ...*so curious*

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!

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

Bolu kukus tepung beras & labu kuning

I was feeling like fat-free baking last week. I googled for a cake recipe without butter, margarine or oil. Is there any? Yes it is, I found it in my kitchen notes, thanks ya mba yu....^^ Moreover, this cake is wheat free, egg free, and fat free. Can you believe that?

The original recipe:
by Farah Quinn via my kitchen notes

200 gr sugar

200 gr rice flour

2 tsp baking powder

250 ml water/milk

1 tsp vanilla essence

My variation:
As usual, the first thing I did is adjust the sweetness to my unsweet tooth. I reduced the amount of sugar to 150 gr. Then, I wanted to colour this cake naturally, that is why I blended 100 gr steamed pumpkin in the water required in this recipe, to add a hint of yellow, and also sprinkled choco rice to add brown spots on the cake. Last, because I run out of baking powder and based on my experience before that baking soda and lime juice can help egg-free cake to rise highly, I substituted 1/2 tsp of baking powder for 1/2 tsp of baking soda and added 1 tsp of lime juice. 

150 gr sugar

200 gr rice flour

1 1/2 tsp baking powder

1/2 tsp baking soda

250 ml pumpkin juice (from 100 gr steamed pumpkin blended with 230 ml water)

1 tsp lime juice
1 tsp vanilla essence
chocolate rice for decoration

Methods:

Preheat the steamer. Line the bolu kukus mould or cupcake mould with cupcake liners.

Combine sugar, rice flour, baking powder and baking soda. Gradually add the water. Mix well. Add the vanilla essence and lime juice. Mix well.

Spoon the batter 3/4 full into the mould. Sprinkle the chocolate rice.

Steam in the preheated steamer on high heat.

Enjoy!

My Notes
This bolu kukus is really a simple and easy cake to make. I used my mini bolu kukus mould, so the cakes were done long before the steaming time stated in the recipe (15 minutes). They could rise highly enough, nice and light . But the colour was not as yellow as I expected. Maybe I need more pumpkin next time (?). Because this is rice flour steamed cake, so the taste is very close to kue mangkok. The taste of pumpkin is almost undetectable.