Sticky Toffee Pudding

Assalamualaikum wrt wbt dan salam sejahtera,

Beberapa hari lepas suami memberi pesanan khidmat masyarakat kepada saya, “Sayang, nanti buatlah kuih ke apa-apa dengan kurma yang ada dalam peti sejuk, nanti biar lama-lama tak elok pulak”. Dalam hati malasnya nak godek-godek mixer kat dapur. Tapi mulut cakap “OK”. Sebenarnya tak sanggup nak baking sambil layan drama si kecil menangis dan menarik kaki mamanya. Kebetulan malam ini anak-anak tidur awal, dapatlah saya beraksi di dapur sambil berangan jadi Anna Olson.

Sticky Toffee Pudding merupakan sejenis kek span yang diperbuat daripada kurma, disalut dengan toffee sauce dan dimakan ketika panas bersama aiskrim vanilla. Di Australia dan New Zealand ia dikenali sebagai Sticky Dates Pudding. Bagi kita orang Melayu, rasanya sedikit seakan-akan apam gula hangus. Resepi yang saya tulis dibawah dibuat tanpa toffee sauce kerana ingin mengurangkan rasa yang terlampau manis. Saya gantikan dengan whipped cream sahaja.

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Sticky Toffee Pudding (minus the toffee sauce)

Bahan-bahan:

200gm kurma dibuang biji

290ml air panas mendidih

200gm tepung naik sendiri

1 sudu kecil soda bikarbonat

1/2 sudu kecil vanilla

55g mentega

150g gula demerara (atau gula perang)

2 biji telur

Cara-cara: 

  1. Sapu mentega pada loyang yang hendak digunakan. Panaskan oven pada suhu 200 darjah Celcius.
  2. Di dalam blender atau food processor, blend kurma bersama air panas sehingga menjadi puree. Kemudian masukkan soda bikarbonat dan vanilla.
  3. Pukul mentega dan gula sehingga bertukar pucat dan gebu. Masukkan telur satu biji pada satu masa.
  4. Kemudian masukkan tepung sedikit demi sedikit ke dalam adunan dan pukul pada kelajuan sederhana hingga sebati.
  5. Seterusnya tanpa menggunakan mixer, masukkan puree kurma ke dalam adunan dengan menggunakan spatula, dan kacau hingga sebati.
  6. Tuangkan adunan ke dalam loyang atau ramekins hingga 1/2 penuh. Bakar selama 20-25 minit sehingga coklat-keemasan dan bahagian atas pudding menjadi kenyal. Jika menggunakan loyang besar, bakar selama 35-40 minit atau sehingga masak (periksa menggunakan cake tester).
  7. Apabila hendak dihidang, keluarkan puding daripada bekas dan hidangkan bersama toffee sauce dan aiskrim vanilla.
  8. Puding ini boleh disimpan di dalam peti sejuk selama 3 minggu di dalam bekas kedap udara, hanya panaskan dengan microwave, steamer atau oven apabila hendak dimakan lagi.

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Selamat mencuba!

p/s: Thank you Missworld for introducing me the best Sticky Dates Pudding in town. Also thank you Kakak for sharing the recipe!

Easy Chocolate Chip Muffins

Assalamualaikum wrt wbt,

My kids were absent from kindergarten today due to high fever. You know the dilemma when children mix around, they can easily get infected. That’s why its best to standby with Shaklee Chewable Vitamin C and Nutriferon!

Anyway, I baked chocolate chip muffins this morning while my little munchkin boy was still asleep. Not Musa, the clingy one. He’s always awake whenever I’m awake. (Mama bribed him with Barney while she’s at it!)

Done in 15mins and baked for 20mins. Total time spent is 35mins!

Easy Chocolate Chip Muffin Recipe:

Ingredients:

1 3/4 cups all purpose flour
3/4 cups sugar
2 tablespoons cocoa powder
2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cups chocolate chips PLUS 1/4 for sprinkles
1 cup milk
1/3 cup vegetable oil
1 egg
1/2 teaspoon vanilla

Method:

1. Line your muffin tin and preheat oven to 190 degree Celcius.
2. In a bowl, mix all the dry ingredients; flour, cocoa powder, sugar, chocolate chips, baking powder and baking soda.
3. In another bowl or jug, mix all the wet ingredients; milk, egg, vegetable oil, vanilla and whisk.
4. Gently pour wet ingredients into dry ingredients and stir to combine. Remember not to overmix as lumpy mixture makes better muffins.
5. Scoop your muffin mixture into the liners, sprinkle the remaining chocolate chips on top and bake for 20minutes.

That’s all it takes to make a simple yummylicious muffins to satisfy my craving for Kenny Rogers Muffin. Hehe.

Happy Baking!

Recipe can be found HERE

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Puding Roti Sukahati

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Assalamualaikum warahmatullahi wabarakatuh,

Pagi ini saya berasa sedikit malas mahu masak. Jadi saya buat puding roti saja.

Resipi biasa-biasa saja, saya belajar dari kakak saya. Tak special pun tapi menjadi “all time favourite” kerana sedap dan senang nak buat.

Anak teruna saya pun suka makan. Tapi kena letak aiskrim baru dia ckp “wow, sidap!”

Bahan-bahan:
5 keping roti (bergantung pada saiz baking dish)
Butter (softened)
1 cawan gula perang / gula muscovado
800ml susu segar / whipped cream
2 biji telur
1 sudukecil vanilla

Tatacara:
*Panaskan oven pada 180 darjah Celcius selama 5 minit.

1. Sapukan butter pada setiap keping roti dan potong kepada empat bahagian
2. Tabur dan ratakan gula di dalam baking dish
3. Susun roti-roti yang telah dipotong mengikut sukahati
4. Di dalam bekas berasingan, masukkan susu/whipped cream, telur dan vanilla. Kacau sebati
5. Tuangkan campuran susu ke atas roti dalam baking dish secara sekata hingga menutupi kesemua permukaan roti
6. Bakar dalam oven selama 45 minit atau hingga perang keemasan pada suhu 180 darjah Celcius.

Cadangan hidangan:
Makan bersama aiskrim vanilla atau whipped cream dan buah-buahan.

Selamat mencubaaaaa!

Wassalam =)

Orange Yogurt Cake

Assalamualaikum w.b.t my lovely readers =)

Today’s dessert recipe is something bittersweet. However it makes a good company during teatime and picnic.

I’ve been drooling about this cake after watching the video on Martha Stewart show. It popped out in my dreams. It haunted me to the grocery store. It appeared everywhere.

I thought, this cake must be “out of this world”.

And it’s been a while since my oven last heated…

I was all geared up to bake. I laid down all the ingredients. I kissed the orange goodbye before cutting it into pieces. I was a supersaiya for a moment, whipping things while my baby was crying and begging at my feet. Poor sweetie pie had to wait til mama’s done baking.

And then came the drama.

The oven was overheated with smoke coming out I got panicked and turned everything off. Thank God nothing bad happened. After a while I tried again but the same thing happened. For a moment I thought there goes my unbaked cake…what a waste.

Then I sat back, breathed and thought about cleaning up the oven. Yess that’s it! It hasn’t been cleaned sinced forever…

So Alhamdulillah, after self-cleaning the oven is back to function. And here goes the Orange Yogurt Cake recipes:

Ingredients:

unsalted butter (for baking pan)
navel orange (large, cut into 8 wedges)
1/2 cups all purpose flour
1/2 cups granulated sugar
1 tsp baking powder
1/8 tsp baking soda
coarse salt
1/2 cup plain whole-milk yogurt
1 tsp orange zest (grated)
large egg
3 tbsps honey
1/2 tsp pure vanilla extract
1/4 cup lemon juice (freshly squeezed)
1/4 cup confectioners sugar

Directions:

Preheat oven to 350 degrees. Butter an 8-by-2-inch round cake pan; line with a parchment paper round and butter again.

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Bring 4 cups water to a boil in a medium saucepan. Add orange and boil for 5 minutes. Drain, refill saucepan with 4 cups water and boil again. Add orange and boil for 5 minutes.

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Meanwhile, in a medium bowl, sift together flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt; set aside.
Remove orange from boiling water and add remaining 1 cup granulated sugar to boiling water. Cook, stirring, until sugar is dissolved. Return orange to boiling water and cook, until orange is softened, about 5 minutes. IMG_6749

Drain and transfer orange to the bowl of a food processor along with 1/4 cup yogurt, orange zest, egg, honey, and vanilla. Process until well combined.

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IMG_6745Add flour mixture to bowl of food processor; process until combined. Transfer to prepared cake pan and bake until golden brown and a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes.

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Meanwhile, in a small saucepan, whisk together lemon juice, confectioners’ sugar, and remaining 1/4 cup of yogurt. Bring to a boil over medium-high heat. Let boil until glaze is thickened, about 3 minutes.
Remove cake from oven and invert onto a wire rack set over parchment paper. Remove parchment paper round; pour glaze over cake. Let stand until glaze is absorbed.

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And now comes the verdict:

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As pretty as it may seem, don’t be fooled yet!

This cake wasn’t even close to what I had expected. *weeping*

I imagined having a fluffy and sweet cake, that classic type you’d serve during teatime.

The yogurt glaze is too sour to my liking. I should’ve known. Yogurt and lemon mixture is certainly not my friend.

The cake structure is hardened by its pith and resulted in the bitterness. Adding extra eggs could help. And perhaps I need to boil a little longer until it becomes real soft and tender and all the bitterness is taken out from its pith.

I’m a sad mama.

Byeee…

The Midnight Baker

Assalamualaikum lovelies,

Now that weekend comes again, I bet you’re doing that silly monkey dance right? *high five*

Is there any occasion that you look forward to? Yesterday I saw a lot of people having bouquet of flowers in their hands and I thought hmm what’s the special occasion? Should I bake a cake? Oh I should.

Mini Cheesecakes with Blueberry Fillings

IMG_6457Ingredients:

For the blueberry fillings:
2cups frozen blueberry
2-4 tbs caster sugar
2 tbs juice of lemon
1 tbs tapioca flour
1-2 tbs water

*Mix everything and cook in a saucepan on a low to medium heat for about 15-20mins. Leave to cool.

IMG_6458For the cheesecake base:

Cracker crunch / digestive biscuits
2 tbs butter
1 tbs caster sugar

*blitz them all in a food processor
*spread the base evenly into 4 buttered ramekins

IMG_6453For the Cheesecake:

250gm cream cheese
1/2 cup caster sugar
1tsp vanilla
1 large egg

*Beat cream cheese until soft, add sugar and beat until soft, add egg, vanilla and mix altogether until you get a thick and smooth consistency. Divide evenly between the four ramekins.
*Preheat oven to 180deg Celcius and boil some water to make a double boiler. Add boiling water on baking tray
*Bake for 25mins and let it cool in the oven and room temperature before refrigerate.

IMG_6454Serve cold with blueberry fillings =)

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Have a wonderful weekend lovelies,
Bye!

Written by a terribly sleepy mama, xoxo

My Cooking Addiction Continues

Last week after coming home from Dongdaemun market, we went for dinner at Mumbai India, a halal Indian restaurant around the neighbourhood. We were being served cream of pumpkin soup as appetizer. Irfan kept asking for more. He ate four bowls of pumpkin soup (makan sampai tumpah2 comot baju). Papa was like “Enough little boy, that’s too much of pumpkin soup alreadyyy” while me on the other hand was so impressed “Aww, that’s my boy!”

That night, Irfan learned a new word called “pumpkin”. The next day I showed him a picture of a pumpkin. When going for a grocery shopping, he pointed out “pumpkin!pumpkin!” (read: pangkin). After that joyous incident, pumpkin has became a mantra in my head, until I had to include it in my grocery list today. Syg bought a small-sized pumpkin, about 1kg. I thought of making the same pumpkin soup, and save some for pumpkin cupcakes.

tough pumpkin

pumpkin soup

There are of course many recipes out there when you google, and I found one basic recipe at BBC. The cooking process took about an hour more or less. I simply threw in the oven the whole pumpkin or, in this case, half a pumpkin, tossed with vegetable oil, baked for 30mins (or until knife-cut tender) at 200deg Celcius (to make cooking easier). The rest is just by following the cooking method and finally blitz the whole mixture in a food processor and run through a sieve to get a smooth mixture. Note to self: Add more chicken stock or water to get a lighter soup consistency. 

So that’s our little meal for dinner tonight. Alhamdulillah. Now what? Itching to bake pumpkin cupcakes for my little boy! =)

Blog Update: Pumpkin CupcakesIMG_5712[1]

Leftover pumpkin turned cupcakes turned muffin. Mama tak sempat nak buat frosting semua dah habis dimakan. Hehe.

Recipe from: Sally’s Baking Addiction

Pregnancy Bakes 2013

What I baked during the second trimester?
This is called, first-time carrot cake. It tastes just as fabulous as it looks with reduced amount on sugar contents plus addition of dates. Found on http://www.joyofbaking.com/CarrotCake.html

Aah, imagine coming home from work to a sight of completely chilled cheesecake…This is an all-time favourite. You’ll never get bored.

Well, this is nice for a quick breakfast or picnic in the morning. Crustless pizza, found the recipe in Nigella Kitchen edition. My little boy managed to gobble this up before brushing his teeth. Oh wait, he never did by himself! 😉

Now, drum rolls please, as I’d like to announce that my THIRD attempt on pavlova was a success. Hurray! Made especially for my mum and husband who complained a LOT about my elegant mixer and why I never baked pavlova.

Last but not least, this molten chocolate cake was made for my childhood friends who came for dinner and sleepover at my house (you know, the thing we do since highschool. and it remains). A quick recipe by Anna Olson as featured in Bake with Anna Olson. I love how messy it looks like.

Til then, bye bye!