Happy Halloween

Everywhere you go since from yesterday, children and some adult are wearing Halloween costume, little goblin, witches are everywhere. I made this dates inside cream cheese with chopped walnut, it does look like little crawly or roaches. Happy Halloween.

Kue sus Bogasari

Cake Ingredients

* 130 gr. bread flour
* 3 gr. Salt
* 100 gr. Margarine
* 4 eggs Eggs
* 250 cc Water


Content Fla. Sus:

* 500 gr. fresh milk
* 75 gr. cornstarch
* 100 gr. sugar
* 2 chicken egg yolk
* Vanilla to taste
* Rum to taste
* Chocolate pasta to taste


Cooking:
Cakes:

* Water, salt, cooking margarine to boiling
addthe bread flour stirring until cooked
* After the dough is cooked, then cooled
* Then add the eggs one at a time, stirring constantly until smooth
* The dough is formed
* The dough is ready baked for 25 minutes. Baked 200 C


Sus Contents:

* All ingredients except the rum mixed together and stirred until smooth
* Cook until thick and cooled
*add the rum and stir until blended. Sus field ready for use
* If you want to add entries sus cream butter, add the cream 2 times the number of fla mixture, stirring until smooth.
drizzle the top of the sus with melted chocolate

How to Make Skewered Tofu Dango (Japanese Sweet Dumplings)

This is a nice recipes, from youtube

Lemon Squares

Lemon Squares from American test Kitchen
For the crispest crust and firmest filling, prepare the crust and
filling independently, then combine and bake to marry their flavors
and set the filling.

Test Kitchen Discoveries

Blend both lemon zest and lemon juice in the filling for the brightest
flavor. Do take the extra step and strain out the zest, which would
mar the otherwise smooth texture.
Enrich the curd topping with heavy cream, which tempers the acidity of
the lemon and lends a lush texture.
Make sure to line the baking pan with a foil "sling"; otherwise it
will be quite tricky to remove the bars without damage.


STEP BY STEP


How to Make Lemon Squares


1. Sprinkle the crust crumbs into the pan and press down gently with a
measuring cup to form an even layer.


2. The lemon curd is done when dragging a finger through the curd on
the back of a spoon leaves an empty trail behind.


3. Press the curd through a fine-mesh strainer to remove the lemon zest.


4. After pouring the hot curd into the pan, tilt to ensure an even layer.
Lemon Squares
Makes 9

Most lemon squares are far too sweet and none too lemony. We wanted to
reverse that and make a crisp-crusted lemon square with a vibrantly
bright lemon flavor.


Crust

1 1/4 cups all-purpose flour
1/2 cup confectioners' sugar
Pinch table salt
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 12 pieces

Filling

4 large eggs
3 large egg yolks
1 cup granulated sugar
Pinch table salt
1 tablespoon grated lemon zest plus 2/3 cup juice from 4 lemons
2 tablespoons unsalted butter , cut into 2 pieces
2 tablespoons heavy cream
Confectioners' sugar

1. For the crust: Adjust rack to middle position and heat oven to 350
degrees. Line 8-inch-square baking pan with aluminum foil, leaving
overhang on all sides.

2. Pulse flour, sugar, and salt in food processor 2 to 3 times. Add
butter and pulse until mixture resembles coarse meal (some pea-sized
pieces of butter will remain) and will stick together if squeezed into
ball, about fifteen 1-second pulses. Sprinkle dough into prepared pan
and press in even layer. Bake until light golden brown, 15 to 20
minutes.

3. For the filling: While crust is cooling, whisk eggs, yolks, sugar,
and salt together in saucepan. Add zest and juice and cook over
medium-low heat, stirring constantly, until thickened and
pudding-like, 8 to 10 minutes. Press through fine-mesh strainer into
medium bowl. Stir in butter and cream.

4. Pour filling over crust and tilt to spread evenly. Bake until
filling is set, about 15 minutes. Cool to room temperature, at least 1
hour, then, using foil overhang, lift bars from pan and cut into 9
squares. Dust with confectioners' sugar just before serving. (Squares
will keep in airtight container in refrigerator for 3 days. Redust
with confectioners' sugar before serving.)

Jalebis / Indian funnel cake or doughnut

Near my place a lot of Indian groceries selling this sweets, it 's looks like funnel cake, I tried to make one the other day. I found a good recipe from Manjulas kitchen.

Jalebis can best be described as funnel cakes. Jalebis can be made thin and crispy or thick and juicy. Jalebis taste best when served hot.
Makes 10 Jalebis.

Ingredients:
Batter:
1/2 cup All Purpose flour
1 teaspoon besan (gram flour) , I used rice flour
1/2 teaspoon yeast
1/2 teaspoon oil
1/2 teaspoon sugar
About 1/3 cup of lukewarm water (as needed)

Syrup:
1 cup sugar
1/2 cup water
Pinch of cardamom powder
Few strands of saffron
1 teaspoon of lemon juice
Also needed:
Oil to fry

Method:
Batter:
Dissolve the yeast in warm water and let it sit for about five minutes.
Mix the flour, besan (gram flour), oil, and sugar together.
Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
Set the batter aside and let it sit in a warm place for one hour.
Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.

Syrup:
Boil the sugar and water together. Add the lemon juice and saffron and close the heat.

Making Jalebis:
Heat the oil in a flat frying pan about 1 1/2″ deep. To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty bottle (i.e. empty ketchup or mustard bottle).
Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.
Fry the Jalebis until golden-brown on both sides.
Transfer into the warm syrup.
Let jalebi soak in the hot syrup for a few seconds and take out.
Serve hot.
Variations
Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.

Polvoron

The original recipe from here, I change a bit the recipe.

INGREDIENTS:

3 cups plain flour ( I used 1 cup of fried gloutinous flour/ koh fun + 2 cup plain flour )

3 cups full cream powdered milk ( I used Malt )

1 cup sugar

1 x 250g salted butter

toast the flour in a wok over low heat.stir continuously to avoid burning. turn off the heat when the flour turns slightly brown. let the flour cool a bit.mix the toasted flour with full cream milk and sugar. pour in melted butter. mix well. (make sure the melted butter is not hot or it will dissolve the milk powder into creamy form.)mould the mixture using the polvoron moulder. yields about 100 polvorons.chill in the refrigerator.wrap in square pieces of japanese paper or cellophane.for my family, we simply stack 'em in an airtight container. grab the naked polvoron and yum yum. just don't dare to laugh right after putting polvoron in your mouth.

TIP: you can also add crushed cashew nuts, peanuts, pistachio for a crunch.

Fluffy candy rolls

I still have some koh fun flour from making snow moon cake last time, thanks to Yochana's blog, I found a nice recipe to make this, it is taste like mochi, soft and nice.

Ingredients:

100 gm. Tapioca flour

100 gm. Koh fun

850 ml. water

200 gm. sugar

50 gm. gelatin powder

1/2 tsp. banana essence

2 Tbsp. corn oil few drops of pink colouring

For dusting: 50 gm. koh fun + 20 gm. icing sugar

Method:

(1) Combine koh fun, tapioca flour and water in a pot and stir till evenly blended. Then add in caster sugar and gelatin powder and keep stirring for about 5 mins.

(2) Cook mixture over low heat till thick. Remove from heat and add in banana essence and cooking oil.

(3) Divide batter into two portions. Leave one portion plain and the other portion pink colour.

(4) Pour the plain portion into a rectangular tray - 10" x 14" tray and spread thinly then pour the pink layer on top and the use a spatula to spread evenly. Leave to set and then roll up like a Swiss roll. Cling wrap tightly and leave it to set in the fridge till it's very well set and then slice into serving size. Dust it with the dusting mixture. Serve..

Bánh In ("Print" Cakes)

I made this cake to day, in my home town there is similar cake but inside the filling is coffee, so I change the filling with Nescafe instant coffee, just crush the the instant coffee add this as a filling instead of mung beans, the one with coffee is not as sweat as the original recipe. This wonderful recipe is from here.

The word "in" means print in vietnamese, thus gives us reason to make this cake "Print Cake".

For the Crust:

-450g koh fun (fried glutinous rice flour)

-350g sugar-175g water-

-1 1/2 tbs mali flavor

**Boil sugar and water together until sugar dissolves. Remove from heat and let cool completely. Stir or whisk cooled syrup until it becomes milky (stirring will crystallize the sugar thus it will turn "milky").

You want the sugar to be semi-crystallized which means white in color but still a "liquid", if it turns solid just add in about a tbs of water.

Lastly, add in mali flavoring, stir until mixed.

Sift flour onto a work surface and add syrup “rub” sugar and flour together, use a rolling pin to crush and roll out the large chunks of sugar (if necessary). Dough should be dry and crumbly but moist enough to hold together.

Filling:

-300g mung beans (peeled and split)

-250g sugar-75g candied melon (tong tung kwa)

-50g candied lotus seeds

-3 tbs oil + 2 tbs koh fun

-1 tbs mali flavor or durian

-12 egg yolks (washed in wine and steamed)

**Rinse, soak, cook and mash beans add in sugar, lotus seeds (split in half), and candied melon (chopped into small pieces). Stir fry over medium heat until thicken, then add oil, koh fun and mali flour, mix everything together and let cool divide into portions and add egg yolk in the middle.

To Make the Cakes:

Line bottom of mold with a piece of paper fill ring ½ full with crust, then add filling and add more crust to completely cover, then press with lid tightly. Carefully remove ring, and then lid, let cake sit still for 15 mins to harden before touching.

Let the cakes “cure” for a day before eating.Note:Salted egg yolks, candied melon, and candied lotus seeds are optional.

This type of cake usually comes in 3 flavors: durian, mali flower, and plain.

If you can’t get a mould then use a baking sheet press half the crust in the bottom then add filling and cover with remaining crust, cut cake into “bar” when done. The most important part of making this cake is the sugar, it should be crystallize (very fine crystals) yet still moist and syrupy. If it’s too dry then the curst will not hold together (stir in some hot water).

If the sugar is too moist then the dough will be lumpy.

Chocolate balls

I have some leftover cakes in the freezer, well I get bored eating the cake, so I made this.

Ingredients:

leftover cake ( crumb it)

cocoa powder

horlick powder (optional)

sweet condensed milk

instant coffee

nuts

raisin

rum essence

chocolate rice for sprinkle on the top

Method:

Mix all the ingredients together, shape it like small ball 1 1/2 cm, sprinkle rice chocolate on the top or, cocoa powder on top, freeze it until set.

Soan cake/ soan papdi/ patisa

My sis just bought this cake from an Indian grocery store, actually it doesn't look like cake, it is more look like a sweets. The name of this sweets is soan papdi, looks like dragon beard candy (chinese versions), actually this is an Indian sweets. When I am small, in Indonesia ,we use to buy this , the food vendor sold it, name Gulali, the different of this sweets the Indian one used cardamon and pistachio, the Indonesian one is plain. Taste so wonderfull bring you back to the old days. you can see the recipes from here.

Ingredients:

1 cup plus 1 tbsp ghee

Sift together:1 1/4 cup gramflour (Besan)

1 1/4 cup All purpose flour (maida)

For the syrup:2 1/2 cups sugar1 1/2 cup water2 tbsp. milka generous pinch of saffronFor garnish:

1/2 tsp. cardamom pdr

2-3 tbsps. pistachios, sliced

Method:

Sift both flours together.Heat ghee in a heavy saucepan. Add flour mixture and roast on low tilllight golden. Add 1/4 tsp cardamom pdr , mix well. Keep aside to coola little, stirring occasionally. Prepare syrup simultaneously.To make the syrup cook the sugar , water n milk , do not let it boiluntill the sugar is dissolved. The milk is added to remove impurities, so discard the scum or stratin the syrup once the scum is formed andcontinue cooking. Now add the crushed saffron threads. Bring syrup to2 1/2 thread consistency. Keep an eye on the consistency , once therequired consistency is attained pour the syrup at once into the flourmixture. Beat well with a large fork till the mixture forms threadlikeflakes. Pour onto a greased surface or thali and roll to 1" thicknesslightly. Sprinkle the cardamom powder, pistachios and gently pressdown with palm.Cool slightly, cut into 1" squares, wrap individuallyinto square pieces of plastic wrap or polythene sheets . Store in anairtight container.Ps: make sure that the syrup is 2.5 thread consistency n later beatthe mixture well till flakes are formed , these 2 things are the onlythings to look for in the recipe and r important