Saturday, July 25, 2015

Blueberry Cream Cheese Coffee Cake

My girls love this cake. It's mama's special cake. Oleh kerana today aku nak keluar berjimba with some girlfriends, maka, semalam, terpaksa la aku merajinkan diri untuk on oven.

The truth is, sepanjang Ramadan, aku langsung tak bake any cake, too tired, too busy. Dah la darah ku rendah yg amat, at 95/52. Sigh... Most of the time during Ramadan, aku kena rest. Memang boleh kurus la time Ramadan, dah ler makan tak lalu. Tapi masa Ramadan je kurus. Lepas je Ramadan, terus naik balik. Huhuhu... sedih tahap gaban.

Ok la, ni recipe blueberry cheese cake tu ye. Selamat mencuba!

Blueberry Cream Cheese Coffee Cake
Adapted from familyfav

For The Batter:
1 c. butter (salted)
1 c. sugar
2 eggs
3/4 c. sour cream + 2 tbs milk (or 3/4 cup of milk/buttermilk)
2 c. Self raising flour
1 small carton fresh blueberries (125gram)

For The Filling:
500gram cream cheese
1 egg + 1 yolk
1/2 c. sugar
1 tsp. vanilla

For the Crumb Topping:
1/3 c. sugar
1 c. flour
1/3 c. butter

Instructions

Preheat oven to 160 degrees celcius and line a 10x10 pan with baking sheet.

For The Batter:
Cream together the butter and sugar, then beat in the eggs and sour cream, mix a little more. Add the flour a little at a time until completely mixed in. Last, gently fold in the fresh blueberries.

For The Filling:
Beat together the cream cheese, egg, sugar, and vanilla until smooth.

For the Crumb Topping:
Mix the sugar, flour, and butter with a pastry blender (or fork) until crumbly.

Putting it Together:
Spread half the batter into the bottom of the pan. Next, spread the cream cheese filling over the top. Then with the remaining batter, place spoonfulls all over the filling (try to spread them out evenly). Last, sprinkle the crumb topping over everything. Bake for 80 to 90 minutes. Let the cake cool for 12 hours before serving.

Wednesday, July 8, 2015

Kuih seri Muka

Aku jatuh cinta pada recipe ni.  Jazakillahu khairan nora for sharing this recipe.  Bagi aku yg fussy ni,  this recipe is perfect. 

Bahan2

Lapisan bawah

500gram pulut - rendam 4 jam
250ml santan pekat
250ml air
2 tsp garam

Toskan pulut.. Masukkan pulut ke dalam loyang 10x10 yang sudah dilapik plastic.  Masukkan pulut,  santan bercampur air dan garam.  Kukus hingga pulut kembang.  Tekan2 pulut supaya menjadi padat. 

Lapisan atas

100gm tepung custard
800 ml santan (500ml santan pekat dicampur 300ml air daun pandan)
4 biji telur
300 gm gula
20gm tepung gandum
1 tsp perisa pandan
Sedikit pewarna hijau

Cara2
Masukkan semua bahan kedalam kedalam bekas,  kacau rata,  tapis.  Panaskan menggunakan api sederhana hingga naik wap. Tuang keatas lapisan pulut.  Kukus sehingga masak. 

Saturday, June 20, 2015

Kimchi

Kimchi,  is a good source of probiotic.  Tapi,  kalau nak beli,  sangat la mahal.  Semalam pegi jusco,  tengok harga sekilo kimchi,  rm27! Mahal betul.  Aku decided to buat sendiri kimchi sebab hubby suka.  I used whatever is available kat rumah. 

Recipe boleh tengok kat sini ye http://www.maangchi.com/recipe/easy-kimchi

Sunday, May 10, 2015

Pandan Gula Melaka Bundt Cake

This is twist of the kentucky butter cake recipe.  Bila rasa the kentucky butter cake aku terus jatuh cinta.  Pastu sekarang kan  everybody buat their version of onde onde cake,  pandan cake,  mcm2  nama cake. Aku pun terpanggil to buat those cakes too.  But i wanna try something different.  Thus,  this recipe came to mind. 

The verdict? Hubby sangat sangat suka cake ni.  He's  fussy cake eater.  Susahnya nak satisfy his taste bud.  Alhamdulillah,  he loves this cake. Who wouldnt? It's  moist,  soft,  fluffy,  with  the right amount of sweetness.  Peh! Boleh termimpi2 la. 

Pandan Gula Melaka Bundt Cake
Ingredients
3 cups  flour
1 cups white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup santan
1/2 cup air pandan (blend and sieve 8 helai daun pandan)
1 tsp green colour
1 cup butter
2 teaspoons vanilla extract
4 eggs

For the sauce
150 gram gula melaka/nisang
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Method
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a bowl,  mix flour with baking soda and baking powder.
3. In a mixing bowl, beat the butter and sugar until light and fluffy.  Add eggs and vanilla,  beat until combined.  Alternately add the flour mixture,  milk and daun pandan in 3 addition. Add green colour,  beat for 2 minutes at medium speed. Pour batter into prepared pan.
4. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

To Make Butter Sauce: In a saucepan combine the remaining 150gram gula melaka, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

Sunday, May 3, 2015

Kentucky Butter Cake

Sebenarnya akngat nak bake sekarang.  Kalau bake pun,  selalu lupa update recipe,  last2 bila nak buat balik,  dah tak ingat...  Huhuhu... Ok ok.. Aku kena make a point to update blog lepas ni. At least one a week.  Errr...  Boleh ke?

Mula2  nampak Dot buat this cake few weeks ago. Nampak mcm sedap je.  Kebetulan kat HERO ada jual french butter murah,  buy 1 free 1 at RM11.10. Aku pun rembat la beberapa ketul.  Huhuhu..  Kopak poket mak dibuatnya. Anyway, this cake memang super sedap.  Hubby makan few pieces. 

Kentucky Butter Cake
Ingredients
3 cups  flour
1 cups white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs

For the sauce
3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Method
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a bowl,  mix flour with baking soda and baking powder.
3. In a mixing bowl, beat the butter and sugar until light and fluffy.  Add eggs and vanilla,  beat until combined.  Alternately add the flour mixture and buttermilk in 3 addition. Beat for 2 minutes at medium speed. Pour batter into prepared pan.
4. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.


Adapted from m.allrecipes.com/recipe/7479/kentucky-butter-cake/

Tuesday, April 7, 2015

Puding Roti Jagung Mutiara

It's  quite a challenge bila adik aku,  Mas,  mintak tolong masakkan dish jagung.  Since she's now selling jagung mutiara from Cameron Highland,  every 2 weeks,  rumah aku akan penuh dengan jagung yg sangat manis. 

Penat google recipe,  aku ternampak recipe puding roti jagung kat blog kak Ct Delima.  From that recipe,  aku olah jadi this recipe puding roti jagung mutiara.  Thank you kak CT kerana memberi aku ilham. 

Puding Roti Jagung Mutiara

Bahan2
3 cawan jagung yang telah lerai dari the cob (guna pisau untuk hiris isi jagung keluar dari batang)

10 keping roti ( di sapu butter on one side,  dan dipotong kecil)

Bahan blend
2 keping roti
250ml santan
500ml susu cair
1 cawan gula
1 sudu teh garam halus
4 biji telur
1 cawan tepung gandum

Cara2
1. Panaskan oven pada suhu 180 darjah celcius.

2. Gris bekas berukuran 9x9, susunkan roti selapis,  tuang bahan blend,  tabur 1/3 jagung.  Ulang sehingga habis.  Biarkan adunan puding selama 30 minit sebelum dibakar di dalam oven.

3. Bakar selama 40-50 minit.  Jika bahagian atas sedikit hangus,  tutup dengan aluminium foil sehingga puding betul2  masak.  Sejukkan sebelum dipotong.

Note

4. Kalau nak buat the puding jadi 2 lapisan berlainan warna,  bahagikan bahan blend kepada 2 bahagian.  Warna satu bahagian menjadi hijau.  Susun 1/2 roti,  tuang bahagian hijau, tabur jagung,  biarkan adunan di luar selama 30 minit,  kemudian bakar selama 20 minit.  Kemudian Ulang proses diatas dengan adunan yang berwarna putih pulak. 

PS : puding ni sangat sedap..  Sekian terima kasih..  Hehe

Btw,  aku bakar guna magic pan yg besar.  Just gris the pan,  susun roti,  tuang adunan batter,  jagung,  then ulang,  pastu bakar.  Api kena sangat kecik.  It will take about 25-30 mins utk masak

Sunday, April 5, 2015

Bubur Jagung Mutiara

I am addicted to this jagung mutiara.  Sejak adik aku,  Mas,  buat business jagung and strawberry from cameron highland,  aku terus jatuh cinta dengan the jagung.  Hubby makan mentah je jagung tu sebab it's extremely sweet and lemak.  Macam hirup susu pekat.  Eh! Ada ke org yang hirup susu pekat? Hehe.. 
Ni favourite iffah, Bubur jagung mutiara.  Makan hari2 pun takpe,  dia suka sangat.  Kalau stok jagung sampai je,  dia la orang pertama yang akan suruh mama dia masak bubur jagung ni. 
To order, whatsapp Mas at 0183560030 


Bubur Jagung Mutiara
Bahan2
2 sudu besar biji gandum
2 sudu besar biji sagu kecik
1 tin cream corn
2 cawan jagung mutiara (gunakan pisau untuk leraikan biji biji jagung dari the corncob)
1/2kg santan
1 sudu teh Garam
Beberapa helai daun pandan
6-8 sudu besar gula putih (depending on citarasa masing2)
Cara
1. Rebus biji gandum dan biji sagu dengan air yg banyak sehingga biji gandum pecah dan biji sagu menjadi jernih.  Lebih kurang dalam 45 minit,  api yg perlahan
2. Masukkan jagung cream corn,  jagung,  garam dan gula
3. Masukkan santan bersama 2 cawan air, kacau perlahan sehingga mendidih. 
4. Tutup api apabila bubur mendidih selama beberapa minit. 

Sunday, March 29, 2015

Jagung Cameron Highlands again...and strawberries!

Assalammualaikum,

Please like my sisters new page for Jagung Cameron Highlands and strawberries.

https://www.facebook.com/masagroandbakery

New agro product: Holland strawberries @ RM25/kg (min order 1kg)

Mastura 018-3560030




She is selling the same grade as in the supermarket at a cheaper price. 



Saturday, March 14, 2015

COD point: Taman Melawati (anytime), Kajang (anytime), Bangi Seksyen 8 (Saturday 21/3 8-10pm), Giant Shah Alam Seksyen 13 (22/3 9-11.30am)

**JAGUNG MUTIARA 100% ASLI DARI CAMERON HIGHLANDS**

Tempahan dibuka semula dari 14/3 ( sabtu) ~ 20/3/2015 (jumaat).

Assalammualaikum,
Alhamdulillah, terima kasih atas sambutan diterima! Kini kami berusaha untuk membekalkan jagung dari Cameron Highlands tiap2 minggu selagi mendapat permintaan.
Jimat tol dan jimat minyak untuk rasa keenakan jagung Cameron dengan harga yang berpatutan.

Jaminan kami?
•100% organik!
•Ditanam secara hibrid.
•Sangat manis dan rangup! Boleh dimakan mentah.
•Dijamin segar dari ladang! Jagung dikutip pada waktu pagi hari yang sama turun ke KL.

Harga kami?
GRED A
5 tongkol RM15
1 kotak (50 tongkol) RM140
GRED B
8 tongkol RM15
1 kotak (50 tongkol) RM90
Berminat? Pls whatsapp Mastura 018-3560030
Collection point: Tmn Melawati & Kajang & Bangi
(tempat2 lain boleh dibincang)
P/s: Jagung dipetik pada pagi Sabtu, insyallah petangnya dah boleh cod di collection point.





Friday, February 27, 2015

Butter Chocolate Cheesecake

Cake ni memang lawa.  Kalau tengok the ingredients,  nampak mcm renyah je,  banyak kerja. Tapi actually, it's super easy.  Aku suka sangat the cake.  But i added a little more sugar.  

Ingredients:
(A)
250g Butter, softened
200g Caster sugar
4 large Eggs (about 70g each)
1tsp Vanilla extract
180g Self-raising flour plus 4tbsp cocoa powder, sift together into a bowl
80ml of milk
(B)
250g Cream cheese, room temperature
100g Caster sugar
3 tbsp Whipping cream (or milk)
1 large Egg, about 70g
1 egg yolk
1tbsp Self-raising flour

      Method:
Grease and line a 9 inch square cake pan. Preheat oven to 160 -170 deg C.
Beat ingredients (B) till fluffy and set aside.
From ingredients (A), beat butter and sugar till pale and fluffy, add in eggs one at a time and mix well, add in vanilla extract and whipping cream, mix well.
Fold in sifted flour and cocoa powder with a rubber spatula in 2 portions into butter mixture, mix well.
Spread half portion of batter into pan, then spoon in cheese mixture (B), cover cheese mixture with the remaining portion of cake batter (total of 3 layers). Then use a chopstick to swirl through the batter to create the marbling effect.
Bake for 60-70 minutes or skewer inserted in the cake comes out clean


Tuesday, February 24, 2015

Gooey Nutella Condensed Milk Cookie Bars

I hate nutella but i love this cookie bar.  Hehe..  Statement melampau aku hari ni.  But seriously,  if you love nutella,  you would love this cookie bar version.  Sedap sedap dan sedap.  Haaa..  Three times kesedapan. Makan satu slice,  nak tambah lagi, lagi dan lagi.  Before you know it, it's gone! Pastu menyesal sebab pikir the calorie that you have consumed.  Sigh.. 

GOOEY NUTELLA CONDENSED MILK COOKIE BARS

Adapted from butter baking

Ingredients
125g salted butter, melted (1/2 cup)
1 egg
1/2 cup brown sugar, packed
2 tsp vanilla extract
1 tsp instant espresso powder (a must!)
1½ cups plain flour
½ tsp baking soda
½ - 1 cup Nutella, to taste
1/4 cup condensed milk (about half a can)
1/2 cup dark chocolate chips (optional)

Method
Preheat the oven to 180 C (350 F) and line an 8x8 inch pan with baking paper.
In a medium bowl, combine the melted butter, egg, both sugars, coffee and vanilla, stirring well.
Mix in the flour, baking soda and salt until just incorporated.
Reserve about half a cup of dough and press the remaining mixture into the base of the prepared tin.
Drop spoonfuls of the Nutella evenly over the cookie dough base. Sprinkle the dark chocolate chip.
Pour the condensed milk over the top.
Crumble chunks of the reserved cookie dough on top, in an even layer.
Bake for about 30 minutes, until golden and mostly set.
If you can, allow to cool completely before cutting into pretty squares. 

Tuesday, February 10, 2015

Homemade Carrot Cake

Dah lama sebenarnya aku tak buat cake sebab nak try to cut our sugar intake.  Tiba2 dalam FB newsfeed,  ternampak this carrot cake recipe yg nampak sedap sangat. Bila check pantry,  semua ingredients available,  tak payah nak keluar beli barang.  Fuh! Apa lagi..  Aku pun terus masuk ke dapur and sagat the carrot. 

Verdict : carrot cake yg sangat sedap.  Rasa mcm nak jilat bekas tu..  Hahahaha

Adapted slightly from I am Baker
Ingredients

1 cups brown sugar (if sugar a bit sweet,  add another 1/4 cup of white sugar)
1 1/2 cups vegetable oil
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup raisins
1 cup chopped walnuts
2 1/4 cups grated carrots
Instructions

Heat the oven to 350 degrees.
Prepare two 8-inch round baking pans.
Beat the sugar, oil, vanilla and eggs with a whisk (I used fork) until it is a light yellow.
In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt.
Fold in the dry ingredients. Mix until just combined.
Fold raisins, nuts, and the carrots.
Divide the batter equally between the pans. Bake for 40 to 50 minutes or until a toothpick comes out clean.
Allow the cakes to cool completely on a wire rack.
Cover in cream cheese frosting.

Cream cheese frosting
250 gram cream cheese
3/4 cup icing sugar
1 tsp vanilla essence
125 gram butter

Beat the cream cheese with vanilla until light and soft, add butter and icing sugar.  Beat until it is light and fluffy. 

Thursday, January 22, 2015

Zebra Marble Cake

This recipe is adapted from recipe shared by ani years ago. Iffah loves this cake. Buat malam,  next morning  dah licin.  Humaira (my niece)  siap merajuk bila tengok cake tu dah habis..  Hahaha..  Kesian humaira.  

Zebra Marble Cake
bahan2
250gm butter (golden churn/anchor or any pure butter)
1 1/2 cup of sugar
350gm self raising flour
2 tbs vanilla essence
1 tbs condensed milk
5 eggs
1 cup of buttermilk.  (1 cup milk campur 1 tbs cuka,  let it stand for 5 mins)
2 tbs of cocoa powder (use good quality cocoa powder)
1/2 cup of warm water
cara2
1. cream butter and sugar til light and fluffy
2. add condensed milk and vanilla.
3. add eggs, beat for 1-2 minutes
4. alternately, fold milk and flour into the batter.
5. beat for another 1 minute.
6. Divide the dough,  2/3 batter campur 1/4 cup warm water and lagi 1/3 batter  campur cocoa powder and another 1/4 cup warm water.
7. pastu tuang alternately dalam baking dish/pan, alternate between 2 scoop of original batter and one scoop of chocolate batter.
8. baked for about 50-60mins, 170 degree celcius.
9. Keluar kan from oven,  let it cool atas cooling rack. 
This cake tastes better the next day.  Make sure bila cake dah sejuk,  cling wrap the cake to retain the moisture. 


 

Tuesday, January 20, 2015

Walnut Raisin Bread

Jazakillahu khairan mate bagi pinjam buku How To Make Bread by Emmanuel Hadjiandreou.  Fuh! Berbelit lidah nak sebut nama mamat ni.
Excited sangat nak cuba the recipes inside. Yesterday aku cuba recipe Pecan Raisin Bread.  Tapi aku tukar pecan to walnut sebab takde pecan kat rumah.  

Ingredients
40 g copped walnuts
40 g sultanas/raisins
200 g bread flour
50g wholemeal/wholewheat flour
1 tsp salt
3/4 tsp dry yeast
1/2 tsp superbake (aku tambah sendiri.  Boleh omit if u want)
180-200ml warm water
2 tbs sugar (in the original recipe,  sugar takde)
Methods
1. Mix flour,  sugar,  superbake and salt together.
2. Add the yeast to the warm water and stir until dissolved.
3. Add dry mixture to the wet mixture.
4. Stir with wooden spoon and then using your hands until it form a dough.
5. Cover with  wet towel or cling wrap abd let it stand for 10 minutes.
6. After 10 minutes,  add walnut and raisins and knead  by pulling a portion of the dough up from the side and press it to the middle.  Turn the bowl slightly and repeat with  another portion of the dough.  Repeat another 8 times.  The whole process should take about 10 seconds. 
7. Cover the bowl again and let it stand for another 10 minutes.
8. Repeat  no.  6 for another three times. 
9. Then let the dough rest until it doubles in volume. 
10. When it has doubled in volume,  punch it down to release air. 
11.  Shape it like a sausage and score lines on the surface using serrated knife.
12. Place it on a baking sheet or loaf pan,  cover and let it rise until slightly less than double in size.
13. Remove the cover and bake in an oven with a temperature of 180 degree celcius.  Placed a cup of warm water in the oven. 
14. Bake until golden brown,  approximately 30 minutes.
15. Once done,  set it on a wire rack to cool.  

 

Sunday, November 16, 2014

Roti Paung Terengganu

The current craze in the house,  roti paung.  I love roti paung homemade.  Tak suka store bought sebab rasa dry and sometimes stale.  Roti paung kalau kat KT,  paling femes kat Shell Batu Buruk.  Pada aku,  not at all.  It's nothing to shout about.  Sigh..  Maybe sebab aku ni perfectionist.  Iffah is also a perfectionist!!  Ada pros and cons to that. 

Anyway,  this recipe aku alter a bit from my previous roti paung recipe. 

Roti Paung

500 gram tepung high protein  aka bread flour
100 gram caster sugar
80 gram salted butter - softened
2 1/2 tsp dry yeast
1 tsp GR superbake (kalau takde,  boleh omit)
50 gram susu tepung
250 gram ais sejuk dicampur ais

Cara2

1. Masukkan tepung, susu tepung, yeast, gula ke dalam bekas. Kacau guna whisk.
2. Buatkan lubang di tengah, masukkan butter dan air.
3. Dengan menggunakan dough hook, uli sampai sebati (lebih kurang dalam 20 minit) sehingga dough tidak melekat pada bekas.
4. Biarkan dough naik sekali ganda.
5. Panaskan oven to 180 degree celcius.  Grease 2 bekas bulat berukuran 9 inci dan 8 inci dengan butter.
6. Kemudian, tumbuk dough yang telah naik.Bahagikan dough kepada 30gram each, susun kedalam bekas bulat yang sudah digrease.
7. Biarkan dough naik sekali ganda, kemudian masukkan kedalam oven dan bakar selama 25-30 minit.
8. Keluarkan roti yang telah masak, grease dengan butter on top.

p/s : to those yang suka buttery paung, grease bottom of pan dengan margerine yang banyak sebelum diletakkan dough.