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?

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...

Cantik manis

Have some left over sagoo pearl from bubur sagu mutiara? Transform it into cantik manis. It is an Indonesian kue (snack) made of sagoo pearl and hunkwe (mung bean flour). Traditionally this easy-to-make kue is wrapped in banana leaves or plastic wrapper, but this time I used jelly mould.

Ingredients
Cooked sagoo pearl
1/2 packet of hunkwe flour (mung bean flour)
1/2 liter coconut milk
75 gr sugar
2 pandan leaves
pinch of salt

Methods:
Dissolve the hunkwe flour in some part of coconut milk.
Boil the rest of the coconut milk with sugar, pandan leaves and salt until the sugar dissolved. Pour in the hunkwe mixture. Stir it constantly until it thickens and smooth. Remove from the heat. Discard the pandan leaves.
Pour in the sagoo pearl. Mix well.
Pour it into jelly mould. Leave to cool.
Enjoy!