Palm Sugar Steamed Cake

YUmmmmmyyyy :D

My first encounter with this steamed cake was about 1 month ago when I was visiting one of the hotel in Kuta, looking for a place for my wedding reception (But, we:me&hunny, decided to celebrate our wedding reception at Niksoma later on)

I always love the taste of rock palm sugar. It's sweet but too too sweet... I think it's just perfect..

Time goes on....

And uncoincidentaly when I was in Malang (one part of my honeymoon after Kalimantan), Heiko (my mum-in-law's hubby) wanted to go to local bookstore, Gramedia Malang. Like many visits I made to bookstore, the first place to go is the cooking books' shelves "LOL"

I just couldn't resist it, dear!

I browsed some books and found Resep Praktis Sisca Soewitomo: Cake Lezat and it has brown sugar palm steamed cake recipe!! YIPEEEE...

The recipe is sooo simple and you could save your mixer in your cupboard :D
all you need is a whisker to combine all the ingredients ( Save the electricity!!!)

More over, the recipe only calls for 1 egg and I'm supportive enough for any recipes that using less egg ( I have to put concern on my health rite??) :D

I hope you'll enjoy the recipe too

Cake Gula Merah (Palm Sugar Steamed Cake)

Yield: 12 if using medium muffin tin, 24 if using small muffin tin

Ingredients:
125 g sugar (I use only 80 g)
125 g rock palm sugar, sliced. (I use 140 g)
150 ml water
250 g cake flour
1/2 t bicarbonate of soda (I use onle 1/4 t)
1/2 t instant yeast
1 egg
100 ml vegetable oil

How to:

• Prepare the muffin tin, put the paper cup, set aside. Heat the steamer.
• Put all sugar and water into a saucepan, bring to boil until sugar has dissolved. Remove from the heat, cool.
• Add flour, combine well. Add bicarbonate of soda, instant yeast, and egg. Vigourously mix (add this step the mixture is a lil bit sticky)
• Pour in oil slowly while continue whisking until the mixture is well combined and slick.
• Divide evenly into the prepared tin
• Steam for 15 mins with fire on its highest set until the cakes "blooming"

Tips:

• Do NOT open the steamer lid while steaming. The cake won't "blooming" if you did.
• Put the fire on the highest setting on your stove to create lots of steam.
• Don't let the cake steamed for more than 16 mins because it will change the texture. the result will be dry.

Hope you will like it like I do...

Edisi Indonesia #1: LAPIS BERAS

Ini postingan pertama dari Edisi Indonesia di blogku, jadi semuanya ber"bau" Indonesia gituuu...Resep asli resep Indonesia, dibuat di Indonesia, beli bahan2nya di pasar tradisional Indonesia dan tentu saja menggunakan bahasa Indonesia walau mungkin tidak sesuai dengan EYD :p.

Awal muasal dibuatnya Indonesia Edition ini adalah ketika beberapa hari yang lalu saya makan siang berdua dengan Hünny di sebuah Rumah Makan Manado di Jl. Sudirman - Denpasar, Bali. Selesai makan siang, saya melihat kue muwih tradisional dipajang dengan cantiknya di etalase di sebelah kasir... Hmmm..keliatannya enak nih pikir saya dan alhasil memesan 4 takir pandan isi bubur sumsum lalu Hünny ikut2an beli kue lapis beras warna putih - coklat.

Dengan air muka heran saya bertanya: Emangnya kamu suka kue kaya gitu? (Jujur aja, kalo terima snack box ada isi lapis beras, langsung aja saya hibahkan ke teman karena ga doyan hahahaha)... Dengan air muka heran juga >>mungkin karena heran melihat pertanyaan saya (yg baca jangan ikutan heran juga yah :p) dia menjawab: Yank, gini2 aku kan anak kampung juga...Aku emang suka banget kue - kue tradisional... Saya langsung bengong....OOOOOO....O-nya panjang deh. Padahal selama ini kalo saya bikin Cizkek, brownies dan popcorn caramel, dia bilang itu favoritnya hehehehe.... jadi ga kepikiran deh dia suka sama Lapis Beras weksss...

Singkat cerita, akhirnya begitu sampai rumah malemnya langsung saya ubek2 buku resep dan nemu resep Lapis Beras di Sajian Pesta-nya Sedap Sekejap... Liat2 bahannya, semua ada di rumah tinggal beli kelapa aja. Menguatkan diri untuk buat Lapis Beras pas wiken, special for Hünny :-)

Resepnya dibawah ini ya:

1500 ml santan dari 2 butir kelapa
1.5 sdt garam
2 lembar daun pandan
300 gr tepung beras
75 gr tepung sagu
300 gr gula pasir
20 tetes pewarna merah muda
10 tetes pewarna hijau tua

Alat - alat:

1. Kukusan
2. Loyang ukuran 18x18x7 cm, olesi minyak tipis - tipis dan dialasi plastik.
3. Sendok sayur
4. Whisker
5. Parutan kelapa kalo yang mau parut kelapa sendiri di rumah :p
6. Panci/baskom 3 biji
   

Cara membuatnya:

• Rebus santan, garam, dan daun pandan sampai mendidih sambil diaduk - aduk supaya jangan pecah. Angkat dan saring. Sisihkan.
• Campur tepung beras, tepung sagu dan gula pasir. Tuangi santan hangat sedikit demi sedikit sambil terus diaduk sampai rata. Bagi adonan jadi 3 bagian, beri 1 bagian pewarna merah (saya pake pasta strawberry), 1 bagian lagi diberi warna hijau (saya pake pasta pandan), dan sisanya dibiarkan putih.
• Tuang 100 ml adonan putih ke loyang yang sudah dialasi plastik. Kukus 10 menit. Tuang adonan pink sebanyak 100 ml diatasnya. Kukus 10 menit. Tuang 100 ml adonan hijau diatasnya. Kukus 10 menit. Begitu seterusnya sampai adonan habis dan terakhir kukus selama 20 menit.
• Angkat dan diamkan di loyang kurleb 30 menit. Baru dikeluarkan dan dipotong2.

Tips:

1. Aduk adonan dengan whisker aja biar cepet rata dan tidak bergumpal.
2. Kukus dengan api sedang dan JANGAN LUPA cek jumlah air karena lamaaaaa banget nih ngukusnya!! Percobaan pertama buat kue ini memakan waktu 3 jam 24 menit!!!.
3. Alasi dasar dan sekeliling loyang dengan plastik agar mudah dikeluarkan. Dan jangan lupa olesi lagi dengan minyak tipis2.
4. Gunakan benang untuk memotong kue LAPIS BERAS ini agar lebih rapi. Awalnya saya menggunakan saran yang tertulis di buku yaitu menggunakan pisau yang dilapisi plastik dan diolesi minyak....WAH...potongannya jadi berantakan hehehehe....Pake Benang dijamin sukses motong dengan RAPI lho...
5. Tutup panci dibungkus dengan serbet agar air tidak menetes ke kue yah.
   

Tanggapan dari Pencicip:
Pencicip pertama adalah Orang rumah (saya dan asisten) : enak juga yah ternyata kue lapis itu hahahaha....tapi agak kemanisan...lain kali dikurangin deh gulanya.

Pencicip kedua Hünny : Enaaaak yank.. ga nyangka kamu bisa bikin kue kaya gini.... bikin lagi dong (HUHUHUHU...kapan2 ya Hün.....cape'nya masih berasa bow!!). Ga kemanisan kok...(yah...kamu kan emang suka manis2 banget tuh Hün :p)

Pencicip ketiga Mbak Dewi dan keluarga: Mbak Rea, aku jujur aja....aku sama Mas Dhody ga doyan ama Lapis Beras...tapi pas buka kotak kue dari Mbak Rea, kok wangi yah..trus nyobain dan udah tinggal 3 potong aja (tadinya 8 potong tuh hehehe)....Lapis Beras-nya enak... Aku pesen ya Mbak 1 loyang buat Ibu Mertua tercinta tapi gulanya dikurangin ya buat besok pagi jam 8.....(Gubraksss!!)... Ya Tuhan, bikin lagi? tapi berhubung ini permintaan teman baik jadi ya dilulusin aja...:D

Malemnya setelah terima telepon abis nemenin Hünny ketemu kliennya di Conrad dan Grand Mirage langsung mampir ke Hardys buat beli kelapa dan gula rendah kalori....eh, kelapanya abis..ya sudahlah..langsung ke Carrefour beli kelapa....dan Minggu pagi2 buta, jam 4.30 udah bangun dan mulai beraksi hehehe...
Jam 8 LAPIS-nya udah siap dan kali ini saya berhasil membuatnya dalam waktu 2 jam 50 menit lho!!

Selamat menikmati ya Mbak Dewi dan keluarga....
Selamat menikmati juga Indonesia-ku tercinta....



Cantik kan kue-nya.... :D

I'm sorry but I'm back

I'm so sorryyyy...
For neglecting my food-blog for almost 1 .5 months...
But, I'm back now even not as diligent as I did before....
I'm try really to keep my promise for the baking world...
Here was my first baking experience after I got back to Bali, my lovely home.... after more than a month travelling around...

TAPE CAKE (Fermented Cassava Cake)
4 eggs
250 gr fermented cassava, mashed well
100 gr cake flour
25 gr chocolate powder
250 gr sugar (I use only 200 gr)
100 ml coconut milk (I use fresh milk)
pinch of vanilla powder

Directions:

• Beat eggs and sugar until fluffy and double sized.
• Fold in flour and fermented cassava alternately. Combine well.
• Add milk. Mix thoroughly
• Divide batter into 2 portion. Add chocolate powder into 1 of it. Mix well.
• Pour into 20x20cm well greased and lined baking tin.
• Bake for 35 mins at 170C

ENJOY with a cuppa tea or coffee

Caramel Cake

It's one of old fashioned Indonesian-traditional-cakes. I got this recipe from Mbak Rita. She's not only giving me d recipe but the tricks how to make it rite as well. The tricky part in making this cakes is to get the sponge-texture-like. This cake is a bit chewy and the sweetness of caramel makes you want more... Give it try for yourself..

Mbak Rita’s Caramel Cake

Ingredients

- 325 g sugar

- 325 ml hot water

- 50 g butter

- 1/2 can (150 ml) sweet condensed milk

- 2 t baking powder

- 6 large eggs

Sift:

- 200 g cake flour

- 1 t bicarbonate soda

- 1/4 t salt

- 1/4 t vanilla powder

Directions:

1. Melt the sugar in low heat until caramelized. Add water and continue boil until caramel thoroughly dissolved. Remove, cooled.
2. Combine butter, milk, and baking powder. Beat until white and fluffy. Set aside.
3. Beat eggs until just incorporated (*see NOTE). Add dry ingredients alternately with caramel and DO NOT stop beating in low speed.
4. Add butter&milk mixture. Beat well. (*The mixture is not thick but still liquid-like) Pour into 22 cm well greased and floured tulban tin.
5. Bake for 60 mins in 180C oven.

NOTE:

• Heat sugar in very low heat for getting a nice and good caramel. High heat would burn the caramel and could be such a waste.
• Pour the water into caramel with extra caution. It would spark if you pour the water at once. Wait until the caramel has dissolved then stir gently until caramel completely dissolved.
• Use only HOT WATER!!!
• Beat eggs just till just incorporated, NO NEED to beat it until fluffy. By doing this you will got those beautiful pores like sponge inside the cake.
• Leave the cake +/- 10 mins in the prepared tin before being baked.
• If the cake surface already brown before its time, put a piece of foil to cover the cake to prevent it from burnt.