Gluten-Free Chocolate Pancake and Crepes

Last night, my daughter Erin has already told me what she wanted to have for her snack box today. But I forget, did she say pancake or crepes? Since I bookmarked this gluten-free pancake from tabloid Saji for such a long time, I decided to try it. Hope that it was a pancake that she wanted.

This recipe uses glutinous flour and rice flour instead of wheat flour, that's what catches my eyes at the first time. Then, the red kidney beans as the filling made me more willing to try. Because I still had soy milk in the fridge, I then used soy milk instead of cow milk. And because I didn't have baking powder, I just omitted it. Then, because I am not a sweet tooth, I reduced the sugar amount into only 25 gr. 

How's the result? The sweetness, for me, was just fine. But if you like sweet things please feel free not to reduce it. The cocoa was so strong, tend to a bit bitter, but could cover the taste of the flours, the soy milk, and the red kidney beans completely. However, the texture was not fluffy. 

When Erin came down the kitchen, she asked me, 'what are you making mommy?'. 'Pancake', I replied. 'But, mommy, I said I wanted crepes', she said. 'Oh, really?' I replied. Oke then, I'll make another batch'... I added the soy milk into 200 ml to make the crepes batter and reduced the cocoa a little bit. This crepes was soft but turned crispier if we cook it a bit longer. The sweetness and chocolate taste was just fine. 

My children liked both the pancake and the crepes...And, sssst....they never know that the filling had red kidney bean inside. They thought it was just chocolate paste...

Thumbprint Korean Bread

I like the addition of something 'special' in the breads I made, like mung beans, cassava, potato, banana, sweet corn, flaxseed, carrot, pumpkin, purple sweet potato, spring onion and cheese, cheese, and milo. For me, those ingredients make the texture, the color and the taste of our bread more interesting and appealing. So, I will try to keep experimenting with those and of course other ingredients in the future.

I have to admit that I failed for many times in making those bread. I think the success depends not only on my hands but also on the quality of the ingredients we used. Let's say, we can't always get the same quality of cassava though we bought them from the same source. Sometimes the pumpkin was more watery than before or the potato was more starchy or the sweet potato was less sweet. Then, we have to be able to adjust the recipe. And that's not easy for me, really. 

Kue ku kentang labu kuning (Potato and pumpkin ku kuih)

This kue ku was the result of googling after I tried the kue ku labu kuning early this month. I found that it was so difficult to release the kue ku from the mold although that I already pour (more than dust ^^) the mold with flour. I must miss something. Because if it is that hard, then no one will want to make and sell kue ku, right?
I added potato and coconut milk to the dough, but still, no change (Unless that it surely became softer and tastier than before). It was still uneasy to knock it out the mold. Then, I greased the mold with oil. Voila! It worked! The kue ku fell to my palm with only one knock...Yes!!!  oil is, then, the answer.

Kue ku labu kuning (Pumpkin ku kuih)

Finally, I made kue ku (or ku kuih), a traditional kue in tortoise shell shape that made of glutinous rice flour and sweet mung bean paste filling. I already have the plastic kue ku mold for so long but never have time to use it because I do not have the food red colouring. After succesfully colouring the klepon labu kuning yellow with the pumpkin, thought in my mind to make yellow kue ku as well ...^^

Bubur candil ubi ungu

Bubur candil is a popular snack In Indonesia. It is a sweet porridge (bubur) with some balls or dumplings and served with coconut milk. Traditionally, the candil (the balls) are made of glutinous rice flour. The balls are then boiled in palm sugar water to get the sweet taste and the brown colour. 

I have made bubur candil before. For this time I add purple sweet potato (ubi ungu) to the glutinous rice flour and use white sugar. It's a purple bubur candil. Looks fancy, he ?

Ingredients:

For bubur

250 gr purple sweet potato, steamed and mashed

150 gr glutinous rice flour

100 ml water

1/4 tsp salt

2 pandan leaves

water

4 tbs sugar

70 gr glutinous rice flour

for coconut sauce:

500 ml coconut milk from 1/2 coconut

pinch of salt

1 pandan leaf 

Methods:

For bubur:

Mix mashed purple sweet potato, glutinous rice flour and salt. 

Pour in water, bit by bit. 

Knead until it comes together. 

Stop adding water when the dough can hold together.

Take a bit of dough, roll it into a ball with both of your palm.

Repeat with the remaining dough.

Dissolve glutinous rice in a bit of water. Set aside.
Heat water about 3/4 full, sugar and pandan leaves in a pan. Bring to the boil.

Put the balls in the water. Boil until they all float and cook through.
Off the stove. Reduce the water until it only simmer the balls.
On the stove again. 
Pour in the dissolved glutinous flour.
Stir until it bubbling, thickens and smooth.
Remove and set aside to cool.

for coconut milk sauce:

Place coconut milk, salt and pandan leaf in a saucepan. 
Heat and stir it constantly until it boils.
Remove and set aside.
If you want to use fresh uncooked coconut sauce, then
mix grated 1/2 coconut with 500 ml drinking/boiled water and squize.
Sprinkle pinch of salt and stir. Use immediately when it is still fresh.

Serve the bubur candil warm with  the coconut milk sauce.

Chiffon pisang ketan

Some months before I left Perth, my best friend Wulan sucipto taught me how to make a chiffon cake. She came to my house with all the ingredients needed to make a banana chiffon cake. How lucky I am! That was the first and only 'cooking class' I have. Thanks a lot ya say ^^

I promised her to practice it after I back home in Indonesia. Now that I already have  a chiffon cake pan, I could not resist to bake my first chiffon cake. Unfortunately I didn't copy her recipe and I could not find it in her blog. So I used a recipe from sajian sedap. Here it is... a bit over-bake, but still nice...^^ not bad, right?

Ingredients

60 gr plain flour

50 gr glutinous rice flour

35 gr caster sugar

1/2 tsp spekoek powder (I skipped)

50 ml oil

30 ml coconut milk

75 gr bananas, mashed

5 egg yolks

5 eggs whites

1/4 tsp salt

1/2 tsp cream of tartar

75 gr sugar

Methods

• Preheat the oven
• In a bowl, place mashed bananas, oil, and coconut milk. Mix well.
• Sift together flour, glutinous rice flour, caster sugar, and spekkuk powder (if using). 
• Gradually pour the bananas, coconut milk and oil mixture into the flour mixture. Mix well using a ballon whisk. Add the egg yolks. Mix well.
• Beat egg whites until foamy, gradually add salt and sugar, beat on high speed until just before stiff peak.
• Using a spatula, carefully fold the egg whites into the egg yolk batter until fully incorporated.
• Pour the batter into ungreased 20 cm chiffon pan. Bang the pan lightly a few times against the table top or floor to release the air bubbles.
• Bake for 60 minutes. Do not open the oven during the baking!
• Invert the pan and let it completely cool before removing the cake from the pan.

Source: sajian sedap

Klepon labu kuning

It is always fun to eat klepon. Just remember to close your mouth tightly, and feel the sweet palm sugar burst inside it....

Ingredients
150 gr pumpkin, steamed and mashed
120 gr glutinous rice flour
30 gr tapioca flour
Salt
Vanilla
palm sugar, finely chopped, for filling
Freshly grated coconut, mix with salt, for coating

Methods

• In a bowl, combine mashed pumpkin, flour, salt and vanilla. Using your hand mix well and bring them all together to form a soft dough that does not stick to your finger. Add some more flour if the dough is too sticky. Take a small portion of dough, shape it into a ball. Flatten it, put enough palm sugar in the centre. Gather the dough around so that the filling is covered. Roll it again in your palm to form a perfect ball shape. Repeat for all the dough.
• Heat enough water in a pan until it start to boil. Drop the klepon in it. Boil until they float to the surface. Let it cook for 1 - 2 more minutes until well done. Remove them with a slotted spoon, drain well, and roll them in coconut.
• Enjoy!

Onde - onde kentang

I remembered when I lived in Perth I often came to canningvale to buy groceries. There, in Jakarta Asian store, we could find many Indonesian foods, but my eyes always came to this onde-onde. I don't know why, it was sooo tempting to me. At that time, it reminded me of my childhood, my hometown. It's nostalgic. And now, when I am already here, in my hometown, again this onde-onde reminds me of that canningvale market, of Perth. To me, onde-onde is really nostalgic!

Ingredients

The crust:

250 gr glutinous rice flour

50 gr potatoes, steamed and mashed

65 gr caster sugar

1/2 tsp salt

150 ml warm water

oil for frying

sesame seed for coating

The fillings:

150 gr mung bean, soaked overnight, steamed and mashed

125 ml coconut milk

1/2 tsp salt

130 gr sugar

2 pandan leaves

Methods

For the fillings: 

Cook all the ingredients on a low heat. Stir it constantly until it thickens and smooth.
Set aside. Remove the pandan leaves.

For the crust:

Combine the flour, potato, salt, and sugar. Mix well. Gradually pour the water, knead until the dough is smooth and elastic.

Divide the dough 20 gr each. Shape it into a ball.

Flatten the dough. Put enough filling in the centre. Roll it again.

Dip it quickly in water. Coat with sesame seeds.

Fry on slow heat until golden brown.

Source: Tabloid Saji

Keciput

Hari ini aku ingin mengajak Erin, anakku 3 th, membuat sesuatu yang bisa melatih motorik halusnya. Setelah cari sana sini kegiatan apa yang cocok akhirnya kutemukan satu resep sederhana di majalah femina. Membuat keciput. Ya, keciput, camilan jadul itu... Dan, Erin sangat menyukainya, mengambil sedikit adonan dan membulatkannya dengan kedua belah tangan kecilnya ... seperti bermain dengan playdough... ah, senang sekali melihat senyum di wajahnya...


Keciput
Resep dari Femina

200 gr tepung ketan, ayak
3 butir telur
4 sdm gula pasir
1/2 sdt garam
100 gr wijen
minyak untuk menggoreng


Cara membuat

• Campur semua bahan kecuali wijen, uleni hingga rata dan kalis
• Bentuk bulat-bulat kecil sebesar kelereng, gulingkan di atas wijen hingga semua tertutup rata. Lakukan hingga semua bahan habis.
• Goreng dalam minyak banyak di atas api sedang hingga terapung dan matang. Angkat dan tiriskan.
• Sajikan.

Source: femina.co.id

Almond Custard Bread

Aku penggemar roti...makanya begitu sungkaya bread tayang di pawonike rasanya tangan ini udah gatel aja pengen ikutan bikin ... :) Dan akhirnya hari minggu kemarin kesampaian juga, hanya isian srikayanya aku ganti dengan custard yang ditambah almond meal... Proses bikinnya agak lebih panjang dari roti biasa karena ada si biang ketan, tapi oke lah ... untuk hasil roti yang demikian lembut...

Pertama, buat biang ketan,
50 gr tepung ketan
50 ml air mendidih
Seduh tepung ketan dengan air mendidih, aduk sampai tercampur kental dan kalis. Sisihkan.


Setelah itu bikin adonan rotinya, karena sedang tidak punya susu bubuk saya ganti air es dengan susu cair, bahan lainnya sama persis dengan resep di pawonike, hanya urutannya aku sesuaikan dengan urutan bahan masuk ke breadmaker.
200 ml air es (aku pakai susu cair)
2 btr telur
100 gr butter
1 sdt garam
100 gr gula pasir
biang ketan
15 gr susu bubuk (aku tidak pake)
500 gr bread flour
11 gr ragi instant
1/8 st bread improver (aku tidak pake)


Masukkan bahan-bahan sesuai urutan di atas ke dalam breadmaker. Pilih menu dough dan tunggu hingga bunyi bip. Untuk instruksi pembuatan menggunakan tangan boleh liat di pawonike ya. 

Sambil menunggu kita bikin isian almond custardnya,
200 ml susu
2 kuning telur
50 gr gula
20 gr terigu
vanilla
10 gr mentega
Saya tambahkan 1 sdm almond meal


Kocok kuning telur dengan 25 gr gula hingga kental dan pucat. Tambahkan terigu dan almond meal. Aduk hingga rata. Sisihkan.
Panaskan susu dengan sisa gula hingga hampir mendidih. Angkat lalu tuang ke telur, aduk rata.
Lap panci untuk merebus susu tadi. Saring adonan ke dalam panci. Aduk di atas api kecil hingga mengental. Tambahkan vanilla dan mentega. Aduk hingga tercampur rata. Angkat dan dinginkan.

Setelah adonan roti siap, pindahkan adonan ke tempat yang ditaburi tepung. Kempiskan adonan. Potong-potong dan timbang masing-masing 40 gr. Bulatkan. Ambil 1 bulatan, gilas , beri isian custard di tengahnya. Lipat hingga membentuk setengah lingkaran. Buat irisan kecil-kecil di bagian yang melingkar. Letakkan di loyang yang di alasi baking paper, tutupi dengan tea towel dan diamkan 40 - 50 menit atau sampai mengembang 2 kali lipat. Olesi roti dengan kuning telur. Panggang hingga kuning keemasan. Gambar dan petunjuk lebih jelasnya bisa dilihat di home-baking ya.


source: http://pawonike.blogspot.com/2011/12/sungkaya-bread.html
             http://home-baking.net/english/bread/custard-cream-bread.php

Wingko

Nemuin resep wingko di pawonike...duh senengnya...ini salah satu camilan kesukaan saya. Langsung saya praktekkan dan ternyata mudaaah banget, hasilnya juga enaaak...Cuma karena loyang saya mungkin terlalu besar jadi hasinya agak tipis, ga papa lah yang penting seperti kata mba ike: cocok...makasi ya mba...


Begini ni cara bikinnya:

• Siapkan pinggan tahan panas ukuran 20*30cm,alasi aluminium foil,olesi margarin (aku pake baking paper).
• Campur jadi satu:

           200 gr tepung ketan
           50 gr tepung kanji,
           175 gr gula pasir (aku hanya pake 150gr)
           1/2 sdt garam
           250gr kelapa parut

• Di wadah yang lain, campur dan aduk-aduk:

          1 telur yang dikocok lepas
          250 ml santan
          50gr butter yang dicairkan

• Tuang adonan cair ke dalam adonan tepung,aduk-aduk sampai rata dan halus.
• Tuang ke pinggan dan ratakan
• Panggang 170C selama 45 menit
• Olesi kuning telur
• Panggang lagi 5 menit. Gunakan api atas untuk mendapatkan efek kecoklatan.
• Potong-potong setelah agak dingin.

Sumber: Pawonike

Bubur Candil

Masih dengan tepung ketan...yang ini resepnya gabungan dari ncc-indonesia dan resep.dekap...ya,kayaknya gitu deh yang cocok di lidah saya. Bola-bola ketannya pake resep ncc dan buburnya pake dari resep dekap.


Candil:

• Campur 200gr tepung ketan dan 50 gr tepung beras.
• Tuang 100 ml air sedikit2, uleni hingga kalis (kalo kurang air tambahin sampai bisa dipulung). Bentuk bulat2.
• Masak 200 gr gula merah dalam 1 liter air hingga mendidih dan gula larut.
• Saring dan didihkan lagi.
• Cemplungkan bulatan ke dalamnya, biarkan hingga mengapung. Angkat bulatan ketannya.
• Masukkan 6 sdm tepung beras yang sudah dilarutkan dengan sedikit air ke dalam air gula. Aduk hingga kuah kental.
• Masukkan lagi bulatan ketan,aduk sebentar.
• sajikan dengan saus santan.

Saus Santan:
Masak 250 ml santan, sedikit garam, dan daun pandan hingga mendidih.