Jelly Art Pudding


Host : @nyonyarecipe

Recipe : Niken Indriati

Tools :  Syringe with refill 10ml – 3 sets,  container – 1 pc

Ingredients A : **
- 15 gr Instant Jelly (Konyaku) - plain
- 10 Tbsp Sugar
- 700 ml Water
- 1 tsp Vanilla essence 

Ingredients B :
- 1 tsp Agar agar - plain
- 1 tsp Instant Jelly (Konyaku) - plain
- 600 ml Fresh milk
- 4 Tbsp Sugar

- Food colouring (yellow, pink and green ) or you can make them from fruits

Ingredients C : (OPTIONAL)
- additional Jelly made to cover the pudding base


METHOD:

Step 1
- Boil ingredients A until dissolve.
- Pour in to the container. Leave to cool and set.

Step 2
- Boil ingredients B until dissolve, divide according to the colour preferences colour
- ANTHER/FILAMENT : Firstly, make the filament in the middle of container using the syringe (normally in yellow, orange or chocolate colour)
- Fill the yellow agar2x by using the syringe suction, and inject in the middle, PRESS UP and DOWN method but make sure not touching the container (if not the colour will spill out)
- Once the filament done, now preparing with other colour of  syringe to make the flower petal.
- FLOWER PETAL: try to inject from the side way just beside the filament, method of injection PRESS and PULL to the SIDE WAY with imagination to make flower petal ( if making filament is UP and DOWN )
- LEAVES : once the flower petals are ready, now we are preparing for the leaves part, use the syringe fill with green, inject on the side way beside the flower petals, this time the injection in ZIG ZAG method (left right) slightly bigger from filament.

Step 3 (optional)
Boil ingredients C if you would like to make a base in different colour ( the reason to cover up the mess/hole that created earlier ). You may option to skip this method because it will merge in to the flower that had created earlier.

Step 4
- Let it set in the fridge
- Inverted from the container once it is completely cold.
- Ready to serve.

 

NOTES:
- ** I replaced ingredients A by using Redman - Konyaku premix jelly powder
- I made the Koi mini fish one day ahead and put in ingredients A 
- While you are preparing the arts pudding, all ready made ingredients B need to be soaked in the bigger bowl with hot water (au bain marie) or double boil to prevent the liquid to be hardern. If not, there will be a difficulty to use it later part or easily choked in the syringe.

Mango Float


Source : IG @kashkuisine

Recipe : Citarasawan

Ingredients
2 Mango – Sliced
200 gr Cream-crackers (I used Ladyfinger sponge)

1 cup Whipping cream – whip until stiff peak

In a separate mixing bowl, cream
200 gr Cream cheese
1 tsp Vanilla-essence
3/4 Cup Condensed-milk (I used only around 1/2 Cup + 1 tbsp)

Method :
- Whisk creamcheese & vanilla until smooth
- add condensed milk and keep whisk until incorporated.
- add in whipping cream and whisk until incorporated. Set aside.

Assembly method:
Rectangular Tray : 9 x 3 x 3 – lay with plastic 1 inch higher than the tray or loose base tin (easy to dismantle)

1. Arrange a layer of cream crackers in the tray
2. Pour cream on top crackers, just enough to cover the crackers
3. then top nicely with sliced mangoes
4. Repeat the above process (step 1. To 3.) until all the ingredients used up
5. For the final top layer, nicely spread creamcheese batter
6. Sprinkle with the crushed crackers
7. Cover up the tray with plastic cling wrap
8. Keep in the fridge at least overnight.

Dismantle method:
Pull out the greased plastic sheet. Decorated with sliced or chunk mangoes (as preference).



Killer Toast (just one proofing)


Source : Victoria Bakes

Ingredients (450g loaf pan)
260 gr Bread flour
3 gr Instant dry yeast
160-180 gr Liquid (combination of one egg (use ONE XL egg) + full cream milk)
30 gr Sugar (10 gr if making a salty toast)
2 gr Salt (6 gr for salty toast)
30 gr Butter

Method: 
- Mix all ingredients (except butter) together and knead till you get a silky and elastic dough
- Incorporate butter and knead till window pane stage (crucial part, when the dough is not easy to bread when pulling the dough)
- Divide dough into any preferred portions (I let it rest for 10 mins), then roll out flat. Roll just like a swiss roll (or fill any preferred filling) , and place into greased loaf pan ( TIPs : put the dough side by side, you want your bread to grow TALLER instead of grow FATTER)
- Rise till dough reaches 90% of height of pan (I let it proofing for 30-45 mins depending on the pan size)

- Bake in preheated oven of 170-180 degrees C, second lowest rack for 15-40 mins, tenting bread with foil if it browns too quickly



Ham and Cheesy Chiffon Cake


First time trying savoury chiffon, but surprisingly it turn out great :) Thanks Wen for sharing this yummy recipe.

Source : Wen's Delight

Ingredients: (Size : 21 cm chiffon mould)
5 nos Egg yolks
70 gr Water
70 gr Oil
100 gr Cake flour (sieve)

6 nos Egg white
80 gr Castor sugar
10 gr Corn flour (I used ¼ tsp cream of tartar)

50 gr Virgina ham (approx 1 slice - chopped)
90 gr Pizza plus shredded cheese (mixture of moz cheese, cheddar cheese & parmesan cheese)
1 tsp Parsley flakes

Method:
- Preheat oven at 160 deg C
- Put egg yolks, water and oil in a mixing bowl, used a handheld electric mixer to mix till incorporated. Add in sifted flour and mix well till thick & smooth. Set aside.
- Whisk egg whites in a clean bowl until foamy. Gradually add in sugar and finally add in corn flour. Continue whisk till peak foam, smooth and shiny.
- Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in remaining egg whites mixture till smooth flowing.
- Fold in the cheese, ham & parsley, then pour the well mix mixture into the chiffon tin and bake for 40-50 minutes.
- When baked, turn upside down to cool. Unmould when completely cool.
- Best serve within 2 days.


Batik Deco Cake


First time doing this, tried to copycat the drawing from my batik selendang (Batik piece that I used to carry my baby boys hahhahaaha) Although the result not too perfect, but at least I am quite satisfy with the colours and the end results :)

Source : IG @elsaelwin

Tools : for 18x18x4 cm baking pan, your favourite drawing picture

Ingredients A (batter for decoration):
2 Egg whites
20 gr Caster Sugar
20 gr Corn flour
20 gr Plain flour
Colouring (optional)

Ingredients B (batter for cake):
3 Egg yolks
30 gr Sugar
30 cc Oil
50 cc Fresh milk
60 gr Plain flour (for chocolate cake: 30 gr cocoa powder + 30 gr plain flour ) or add chocolate paste
1/4 tsp Vanilla

Ingredients C (batter for cake):
2 Egg whites
20 gr Sugar
12,5 gr Corn Flour

Filling:
Strawberry jam or your favorite fillings

Method:

Ingredients A (Decoration):
- Whisk egg whites until frothy, add caster sugar until stiff peak, fold in the corn and plain flour.
- Divide into few portion as you need for colouring. Fill into piping bag and ready to pipe.
- Prepare the picture that you want to draw on your cake, put int the base of 18x18cm baking pan. Lay the baking paper on top of it.
- Start drawing on top of baking paper by using ingredients A
- Once ready, bake in preheat oven with 180C for 4 mins ( watch carefully, don’t let it burn) Take out from oven.

Ingredients B:
Whisk egg yolks and sugar until pale and thick, using low speed, add oil and fresh milk until mixture incorporated. Add in shifted flour, whisk until batter thick.

Ingredients C:
- Whisk egg whites until frothy, add in sugar slowly, add in corn flour, and beat until stiff.
- Mix B to C partially until batter finish, mix. Slowly pour in to the pan with drawing in it. Don’t forget softly tap the pan few times to let the air out.
- Bake in preheated oven 180C for 20 mins or cook.
- Let it cool and slowly open the baking paper.

Notes :
For chocolate cake, the step almost the same, except add cocoa powder or chocolate paste.

 

Layers Swissroll ( Lapis Gulung )


Source : @eliz_willyam

Ingredients for Lapis rolls:
A:
5 Egg yolks
40 gr Icing sugar

B:
80 gr Chilled Salted Butter

C:
4 gr Cake flour
4 gr Milk powder

Optional : filling rolling - condensed milk or jam

Method:
- Preheat oven to 200C
- Cream butter (B) until pale and fluffy. set aside.
- Beat Ingredients (A) until thick & fluffy. While keep beating, fold in slowly the creamy butter (in small amount until finish)
- Fold in Ingredients (C) with spatula until the mixture is well incorporated.
- Place the baking paper on the preheated 20x20 cm tin. Spread thinly approx. 40 gr for he first layer. Bake at the centre rack with top-bottom heat at 200C. It should take 5-10 mins until brown.
- Then bake the next layer approx. 55 gr until the fourth layer using top heat. Try to bake it each layer not more than 5 mins or else, the cake will turn hard.
- Use back spoon to press lightly to flatten each layer while you mixed the batter in the tray.
- Remove from oven, leave to cool for 5 mins, cut into half and start rolling into 2 rolls then set aside.

Ingredients for Swissroll: ( you need to bake two sets )
4 Egg yolks
40 gr Icing sugar
20 gr Cake flour
50 gr Melted butter

Method:
- Preheat oven to 200C
- Beat egg yolks and icing sugar until thick or ribbon stage.
- Add flour, then fold in the melted butter, mixed until incorporated.
- Pour in 20x20 cm tin and bake for 10 mins.

Final Assembly:
Use swissroll cake to cover up the lapis roll with Nutella filling (or you can put any of your favourite filling)

Yields : 2 rolls

Kuih Bangkit II



Ingredients:
200 gr Tapioca flour
60 gr Sago flour 
4 screwpine (pandan) leaves, cut into small pieces
1 egg yok
85 gr Icing sugar 
70-80ml coconut milk (or adjust accordingly) -only use freshly squeeze coconut milk by not adding any water
A pinch of salt

Red food colouring (for decoration)

Method :
- Stir fry tapioca flour and sago flour with pandan leaves in a clean wok for 75mins over low flame (I only fried it around 30 mins) until flour very light and slightly turned yellow, and pandan leaves turned crispy. The final weight should be around 210-225 gr.
- Cool flour for several days (if you intend to keep more than 3 weeks, then store in air-tight container and keep inside the fridge) .
- Whisk egg yolk until creamy, add in icing sugar and half coconut milk, whisk till combine.-. In a mixing bowl, sift in tapioca+sago flour, add in egg mixture.
-  Slowly add in(little by little)the balance coconut milk into mixture, mixing by hand till mixture clings together to form a stiff dough, smooth and pliable(neither too wet nor dry, knead about 5mins).
- Dust a Bangkit mould with extra flour, press dough gently into mould. Trim excess dough. Tap gently on hard surface to remove dough. Repeat.
- Bake in preheated oven at 160c for 25mins.

Yields : 50-60 pcs