Wednesday, May 28, 2014

Apfelstrudel @ Apple Strudel

Gosh, its time to have something sweet ! I'm almost stressed out for past few weeks and I am desperate for something sweet to gain back my energy & also the BIG smile on my face. What an excuse ! Oh well, we ladies always have such terrific excuses to pamper ourselves. haha..... Me & my kids are big fan of this delicious apple strudel.or apfelstrudel in German. Apple strudel is the national dish of Austria and it's a very popular pastry in many countries in Europe as well. Nowadays, it's too became such an addictive desserts at most Malaysian's home. And I am honoured bringing it to my home as well. Remember the last one I made was with apples & nectarine fillings but with Chinese pastry. And this round I'm going to use western pastry for the crust.

And here's what I did.
Ingredients for apple fillings :
8 large green apples, diced
3/4 cup  raisins
1 lemon juice & rinds
1 lime juice & rinds
1 cup  brown sugar
1 tspn  cinnamon powder
1 tspn  nutmeg powder
2 TB  all purpose flour (optional)
8 slices large soda cracker, finely crushed
(combine everything and mixed well, set aside)

Ingredients for pastry crust :
1 recipe of pastry crust from here.
Preferably kept refrigerated overnight.
* 1 egg, beaten for glazing, or my other pastry crust from here


Method :
(1) roll pastry dough into really thin pastry sheet around 13x30", divide into 3 portions.
(2) spread in apple fillings to pastry sheets, roll each up & wrapped nicely.
(3) place filled up pastry to a slightly greased baking tray then brushed on egg glazing.
(4) finally, bake at preheated oven 190'C for about 40-45 minutes.
(5) leave cool then sprinkle on icing sugar & serve.

Ooooo....here comes the nicely baked apple strudel ! Look awesome. Isn't it ?

Hooray ! I'm really glad the pastry works well at last. The layering turns up so beautifully. Such a great satisfaction. Hope you guys have a fabulous week ahead.
*
I'm sending this to Foodie Friday.

Friday, May 23, 2014

Almond Jelly Cake With Mixed Fruit

We used to say 'Life is too short' and I remember I just mentioned it not long ago. A human approximately will have about 28,000 days to live, if we managed to survive till 80 years old. And my father in law just did it ! He suddenly passed away peacefully on the 13th of May, by the age of 85. The whole family going to miss him dearly. I'm so glad he managed to celebrate the very last Mother's Day with my mother in law. And this is the last cake I served him just two days before he left us. As time is concerned, I didn't baked any cake for the previous Mother's Day but made a jelly cake instead. And it was an unforgettable one ! LOL...

It was hard when it comes to decision making here.....as I want something simple and yet funky. So, almond jelly cake is the final. This is not the common almond nuts I'm trying to mention here but the Chinese almond which also called as apricot kernel. Honestly, I used to hate it so much when I was a kid other than bittergourd, due to the unpleasant smell and taste of it. Ehhh.... However, I didn't understand why I became so fond of it for the past few years. haha.... Yeap, it was a very difficult choice indeed.

Ingredients : (for 8" bundt cake mould)
1600ml   water
200ml  milk
1 pkt x 25gm  agar-agar powder
200gm   almond powder
300gm   sugar

Ingredients for mixed fruits :
*1 canned sweetened sea coconut
*1 canned lychee
*1 canned longan
*1 canned pineapple, diced
*2 large mangoes, diced
*some red cherries
(combined all canned fruits together then keep refrigerated)




Method :
(1) combined water, milk, agar-agar powder, sugar and almond powder into a big pot and bring it to boil.
(2) let the mixture simmer over medium heat till thickened.
(3) then off the heat and pour agar-agar mixture to a 8" bundt cake tray or silicon mould.
(4) leave to cool then keep refrigerated, finally decorate the jelly cake with chilled mixed fruits.

Though this almond jelly cake is not very well received, yet we managed to finish up half of it that evening. However, we had great fun watching everyone's reaction when they took their first bite on it. haha... My father in law had a BIG laugh as well. Just how could I forget the smile on his face !

Monday, May 12, 2014

Baked Fluffy Cassava Cake

Cassava is also called as tapioca or 'ubi kayu' in Malay. These freshly dug out cassava are given by a friend. There are actually two kinds of cassava available in the market, one is the milky white & the other is yellowish type, and it happened what I got here is the yellowish type. The yellowish type is more chewy and gummier compare to the white ones. And when it comes to boiling, the white ones could easily melted but not the other one. So, I decided to use mine in baking a cake which inspired by Sonia & Mat Gebu.

Over the years, cassava is often used in making baked kuih ubi bingka, something like the Filipino baked cassava. Thanks to the blogger whom has created this fantastic version of baked cassava cake. It is really delicious.

Ingredients :
400gm  grated cassava
1 cup  grated coconut
200gm  butter
160gm  sugar
a pinch of salt
3 eggs
a few drops of NuNaturals Vanilla Flavaoured Liquid
1/2 cup  thick coconut milk
180gm   all purpose flour
1/2 TB  baking powder

Method :
(1) mix together flour & baking powder, set aside.
(2) cream butter, salt & sugar till creamy then alternately add in egg and continue beating till everything well mixed.
(3) stir in vanilla & coconut milk and mix well.
(4) then fold in flour till well combined.
(5) finally, add in grated cassava & coconut and stir gently till everything well mixed
(6) pour batter to two separate 3x3x9" lined with parchment paper.
(7) now, bake at preheated oven 175'C for about 45-50 minutes or till tester came out clean.
(8) once its done, cool for 10 minutes before transferring to a serving plate.

The batter smell so delicious yet not even it is cooked.

The cake did rose wonderfully but shrunk back as it has cooled down.

The colour of this cake looks so bright as the cassava is clearly seen on the cake as well. All I can say this cake is absolutely stunning. Hope you guys will like it too. Enjoy &  have a great week ahead.

Thursday, May 8, 2014

Slow Cooker Coconut Sweet Wheat Porridge

Its been ages since I last eaten this coconut sweetened wheat porridge. I can't remember if my mom has ever boiled this kind of porridge when I was younger. The only thing I remember is I normally get them store bought. hehe..... Maybe because most of my family members not really fond of it, so mom never boil this at home. Don't know what comes in mind and am craving for this wheat porridge so much lately ! So, decided to boil this at home with my slow cooker. I really love boiling sweet soup with my slow cooker especially for overnight cooking.. It is so much easier. You can go to bed just by leaving the slow cooker on to do the job and you'll be able to enjoy it once you wake up. My favourite is boiling the black glutinous rice sweet porridge.

(serve 3-4)
Ingredients :
200gm whole wheat pearl, rinsed
150gm  rock sugar or to desired taste
2 Litre   water
1/2 cup  thick coconut milk (1 cup for creamier porridge)

Method :  Place together wheat & water & sugar into slow cooker and let it boil overnight over low heat (just before going to bed). Once its ready, off the heat then add in coconut milk and mix well. Its best to serve warm.

Its perfect to have this ready in the morning then I just simply prepare a main dish such like fried yi mein to go along with it as the day brunch. Something light & simple. Yummm....  Enjoy !
*
I'm sending this Foodie Friday.

Monday, May 5, 2014

Purple Sweet Potato Cream Cheese Marble Cake

Eversince after my first trial on the previous sugee cake, I was so into this butter cake with condensed milk. It was very well received by everyone. My friends were delighted by the aroma.and totally addicted to it from that day onwards. Guess, they're all spoilt by Kristy. Bad Kristy ! haha... So, without hesitate I made another butter cake with condensed milk which includes an extra fancy colour & flavour. The idea was actually inspired by the US Starbuck, info here.

Ingredients :
(A)
250gm  butter, softened
1 cup  sweetened condensed milk
90gm  sugar
4 eggs
1 tspn  'Singing Dog" vanilla bean paste

(B)
250gm  all purpose flour
1 tspn  baking powder
1/2 tspn  salt

(C)
100gm   purple sweet potato, mashed

(D)
150gm  cream cheese
1 TB  yogurt
30gm  sugar

Method :
(1) cream ingredients (D) till smooth & well combined, set aside.
(2) mix together ingredients (B) into a big bowl, set aside.
(3) now, beat together all ingredients (A) till well mixed then fold in mixture (B) till everything well combined.
(4) pour 2/3 of batter to a 8" greased baking pan then beat the remaining batter together with mashed potato till combined.
(5) place the potato mixture to baking tray then slightly stir the mixture to form a swirl.
(6) next, place in cream cheese mixture on top the batter, again make a swirl.
(7) finally, bake at preheated oven 175'C for about 50-60 minutes or till the cake tester came out clean.

I really enjoy anything baked with cream cheese due to the sourish taste of it. I supposed this is another wonderful baked of the day. Hope you all going to have a fabulous week ahead. Enjoy !
*
I'm sending this to Foodie Friday.
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