Reunion SMSS

I am back in Terengganu for this reunion. Venue reunion di sekolah. Sungguh nostalgic bila teringat zaman sekolah dulu. Betapa comotnya aku everytime lepas rehat sebab tudung akan penuh dengan cuka keropok lekor. Favourite makanan aku time rehat, keropok lekor and meehoon goreng.

A short trip to Penang

It was a really short trip. My youngest sister nak register for her final semester, takde orang nak temankan, so hubby took an EL for two days and drove us to Penang.

Our mission : Jalan2 cari makan

 

 

 

 

 

 

 

 

 

 

Cream puffs

Aku memang sangat suka makan creampuffs. Tapi nak cari yang sedap memang susah. Normally the custard will be too thick and sweet pastu ada after taste. Memang tak sedap. Hari tu aku pegi Nabe Cafe and makan their cream puffs. Sedap sangat2. I love their custard yg gooey tu.

Semalam aku google cream puffs recipe and decided to buat joyofbaking punya recipe.

Ingredients
Choux Pastry:
1/2 cup (65 grams) all purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt (I omitted this coz I used salted butter)
1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces
1/2 cup (120 ml) water
2 large eggs, lightly beaten

Instructions:

Choux Pastry: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.

In a bowl sift or whisk together the flour, sugar and salt.Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes).

Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).

Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.Bake for 45-50 minutes at 350 degrees F (180 degrees C) until the shells are a nice amber color and when split, are almost dry inside. Cool on a cooling rack.

Custard filling
200ml heavy cream
4-5tbs sugar
1tsp vanilla
2 egg yolk
1 tbs custard powder

Mix all the ingredients in a bowl, cook using double broiler until the custard thickened. The custard will be gooey. Let it cool

To Assemble: Poke a hole at the bottom of the cream puffs and pipe the custard filling.

Ps : I didnt split the cream puffs.

Verdict : the girls love it so much. Memang sgt sedap. Alhamdulillah :)

 

 

Gadis dan bunga

 

 

A Trip To Penang

Fatin is studying in Penang. MIL wanted to go and visit her. So we spent our raya haji in Penang. I never like Penang but that changed. Penang memang best!! We had breakfast at Taman Tun Sardon which is just 5 minutes drive from USM guest house.

The Baked Brownie

Iman baked this and it tasted really good.

THE BAKED BROWNIE
By BrownEyedBaker

INGREDIENTS:

1¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder (I used nescafe)
1 cup granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9x13-inch glass or light-colored baking pan. Line the pan with parchment paper.

2. In a medium bowl, whisk the flour, salt, and cocoa powder together.

3. Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

4. Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.(Recipe adapted from Baked: New Frontiers in Baking)

French Pastry

I love this pastry recipe. It is good for almost everything, chicken potpie, apple pie and whatever pie you can think of.

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon white sugar
1 cup shortening ( approx 225gm)
1 egg
1 teaspoon distilled white vinegar
5 tbs of water

Directions

In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.

In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.

Allow dough to rest in refrigerator 10 minutes before rolling out.

Chicken Pot Pie

Ingredients

1 pound skinless, boneless chicken breast halves - cubed
500gm of frozen mixed veges
1/2 cup sliced celery
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
2 teaspoon salt
1 teaspoon black pepper
1 tsp garlic powder (optional)
3 cups chicken broth (I used water + chicken stock cubes)
1 1/3 cup milk
2 (9 inch) unbaked pie crust

Directions

Preheat oven to 375 degrees F (190 degrees C.)

In the saucepan over medium heat, cook onions in butter until soft and translucent. Add chicken, cook it until slightly brown.  Stir in flour, salt, pepper, and garlic powder. Slowly stir in chicken broth and milk. Add mixed veges and celery. Simmer over medium-low heat until thick. Remove from heat and set aside.

Cover the pie dish with bottom crust. Pour hot liquid mixture into pie dish. Cover with top crust, seal edges, and cut away excess dough. Make several small slits on the top to allow steam to escape.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Verdict : memang sangat sedap. Last week alone aku bakar this pie 3 kali!!

Grandma Hier's Carrot Cake

Verdict : sangat sedap and very moist too. I have made changes as suggested by reviewers on foodnetwork. This recipe is by Paula Deen. My daughter Iman baked this cake. I helped to whisk the topping and frost the cake. 

Grandma Hier Carrot Cake

Ingredients

Butter, for pans
2 cups all-purpose flour
1 cup brown sugar
3/4 cup coarse sugar
1 teaspoon baking soda
1 tsp baking powder
2 teaspoons ground cinnamon
1 tsp nutmeg
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans ( I used walnuts) optional

Directions

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans;

Line bottom of the pans with parchment paper.In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.

Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.Pour into pans.

Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes.

Remove from pans, place on waxed paper and allow to cool completely before frosting.

Frosting:
500gm of cream cheese, room temperature
250gm salted butter, room temperature
1 1/2 cup of powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

Lemon Madeleines by David Le Bovitz

Yummy!! The recipe can be found here
I omitted the lemon glaze. ♥

Salam Aidilfitri

May Allah accept from us and from you. That was what a sahabah used to say to another sahabah. Eid Mubarak everyone!!

Portmeirion for Sale

Assalamualaikum,

As promised to Fara, my junior masa kat Tasmania dulu, I will up photos of Portmeirion for Sale. Sorry Fara, lambat upload the photos. Susah sangat nak duduk depan PC. Too busy.. Those interested, boleh email Fara kat famoh276@gmail.com. Fara lives in UK, so InsyaAllah the price of the pottery will be competitive. :)

Gooey Butter Cake

Finally, my pc dah pulih seperti sediakala, alhamdulillah. Punya la lama tak duduk berfacebook or berblogging on pc. Eh! actually blogging on ipod pun dah jarang2. *sigh*.. I know.. I have been a very bad blogger..  I might disappear again.. hehe.. but not without posting a recipe first. By the way, this cake is really really yummy. Why? coz I received orders for this cake from my friends. Not that I intend to bake and sell it. hehe..

Gooey Butter Cake - best eaten while it's still hot :)

Gooey Butter Cake

Adapted from Taste & Paula Deen

For the butter cake

Ingredients

250g butter, softened

1 cup caster sugar (I reduced the sugar to 3/4 cup)

2 teaspoons vanilla essence

3 eggs (large)

2 1/2 cups self-raising flour

2/3 cup milk

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.
2. Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
3. Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
4. Spread mixture into prepared pan.
   
   Filling:
   250gm cream cheese, softened
   2 eggs
   1 teaspoon vanilla
   8 tablespoons butter, melted
   500gm powdered sugar (I used only 1 cup of icing sugar)
   
   In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. 
   Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Chocolate Madeleines

Lama sungguh aku peram this recipe. Recipe ni sangat simple dan sedap. Bear in mind, madeleines sedap makan masa panas. Kalau dah simpan overnight, dah tak sedap.

The recipe is from Martha Stewart

Ingredients

• 1/2 cup, plus 4 tablespoons unsalted butter softened, for buttering madeleine molds
• 3 large eggs
• 1/2 cup granulated sugar
• 2 tablespoons packed dark-brown sugar
• 1 cup cake flour (not self-rising)
• 1/4 cup cocoa powder, preferably Dutch-processed
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/4 teaspoon pure vanilla extract

Directions

1. Preheat oven to 325 degrees. Brush madeleine pans well with 4 tablespoons softened butter; refrigerate 5 minutes.
2. In a small heavy-bottomed saucepan, melt remaining 1/2 cup butter over medium heat. Continue to cook until butter turns golden brown, being careful not to let the butter burn. Remove from heat and strain through a fine mesh sieve into a small bowl; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs with granulated and brown sugars until light and thickened, 3 to 5 minutes. Add flour, cocoa powder, baking powder, and salt, and stir on low speed until combined. Add vanilla and reserved browned butter; mix just until blended.
4. Insert a 1/2-inch plain tip into a pastry bag and fill with batter. Pipe mounds of batter into prepared pans until each mold is full, mounding batter in the center of the molds but not filling to the edge. Alternatively, you can use a teaspoon to fill the molds with batter. Bake until madeleines are firm and a little mound is puffed up in the middle, 10 to 12 minutes. Madeleines are best eaten the same day they are baked.

Marble cake

Jap aku pikir, why did I baked this cake. Erm.. Oh ya!! Aku baked this for hubby to bring to his friend's house. His friend is teaching him how perform umrah, maka, sebagai tanda penghargaan, isteri mithali ni, buatkan kek marble. Hehe.. patut buatla rainbow cake ke kan? Bercinta bila pikir nak duduk depan oven berjam2 baking rainbow cake.

This is my favourite marble cake recipe. I baked this using nordic bundt pan. Lawa kan? And it's perfect too! Nordic never failed me so far.. Alhamdulillah

Marble Cake. Recipe can be found here

Cottage pie

Aku managed to get australian minced meat at 50% off kat Jusco. So, instead of paying RM29.90 perkg, I paid RM14.85 only! Yay!! murah sangat2. Aku tak suka makan minced meat ramly sebab sangat banyak lemak. The Aussie minced meat, almost fat free. Of course la, kalau takde lemak langsung, tak sedap la kan? 

Before masuk oven

Rupa wise, memang tak anggun, tapi rasa wise, peh!! memang sedap!! Jadi rebutan kawan2 iman and iffah during recess :)

Cottage Pie

Adapted from bbcgoodfood

Ingredients

• 3 tbsp olive oil
• 1¼ kg beef mince
• 3 onions , finely chopped
• 3 carrots , chopped coarsely
• 3 celery sticks, chopped coarsely
• 2 garlic cloves , finely chopped
• 3 tbsp plain flour
• 1 tbsp tomato purée
• 850ml beef stock (I used 3 ketul beef stock knor, campur dengan air)
• 4 tbsp Worcestershire sauce
• few thyme sprigs (I omitted this)
• 2 bay leaves
• salt

For the Mash

For Mash, ikut creativity dan selera masing2, below is my version

• 2kg potatoes
• 300 ml milk
• 100g butter
• 200g strong cheddar , grated

Methods (has been changed to suit me)

1. Panaskan minyak, brown the meat. Bila meat dah brown, add garlic and onion, goreng sampai onion tu brown. Then add carrots, celery, bay leaves, tomato puree, worcestershire sauce, beef stock and flour.

2. Biarkan merenih until the sauce thickened ie likat.

3. To assemble. Masukkan mixture daging dalam baking dish, ratakan. Then masukkan mash potatoes, ratakan atas daging. Sprinkle with mozarella cheese (I used cheddar).

4. Bakar 20-30 minutes dalam oven 200 degree celcius.



Wordless Wednesday

Nasi Udang Pakistan

Oleh kerana hari ni aku nak balik Jabi to my parents' place, maka, hari ni we (me and k.ta) decided to masak something simple. K.Ta ambik this recipe from buku saji. Recipe ni ada dalam section promotion microwave Panasonic. Kalau ikutkan the book, memang kena masak guna microwave, but aku just masak macam biasa.

Bila masak nasi macam ni, teringat hubby coz he loves to makan nasi yg ala2 nasi arab mcm ni. Mak mertua aku pun sama. Dia org memang citarasa sama. Huhuhuh.. rindunya kat hubby. Dah la kat hotel tempat dia org duduk wifi rosak. Maka boleh ber sms je la. Nak telepon, punya la mahal. Aku beli iTalk RM30, aku cuma boleh cakap for 3 minutes je. Seminit, RM10!! Giler mahal!!

Takpe la, aku pendam rindu dalam hati.

Nasi Udang Pakistan

Nasi Udang Pakistan

Adapted from Panasonic (telah diubah suai ikut selera aku)

Bahan2

6 pot beras basmathi extra long - basuh, dan rendam dengan 3 tbs kunyit serbuk for 2 hours, toskan.

3 kuntum bunga lawang

6 biji pelaga

1 batang kayu manis

7 biji bunga cengkih

10 ulas bawang merah

6 ulas bawang putih

2 inci halia

2 tbs stock ayam (kalau takde yg liquid, guna 2 ketul stock ayam maggi/knor)

2 tbs serbuk lada sulah

4 helai daun pandan

4 tbs ghee

1 tbs minyak masak

1kg udang - dibersihkan, tos

9 pot air - sukat menggunakan pot beras tadi

3 tsp garam

cara2

1. Blend bawang merah, bawang putih dan halia. Panaskan ghee dan minyak masak, tumis bunga lawang, bunga cengkih, pelaga dan kayu manis. Masukkan bawang yg dah diblend, tumis sehingga garing. Apabila dah garing, masukkan udang, tumis sekejap dan masukkan air.

2. Masukkan daun pandan, stock ayam, lada sulah, garam. Apabila air dah menggelegak, tutup api. Masukkan beras ke dalam rice cooker. Masukkan air bercampur udang, dan boleh tekan cook sampai la nasi masak.

For this nasi, aku hidangkan dengan ayam goreng and pajeri nenas. Recipe for ayam boleh dapat kat sini.



Butter Cake

This butter cake aku buat tanpa menggunakan mixer. The taste? Memang sedap! But I think kalau guna mixer, it will be lagi gebu. I'll try again bila balik KL nanti. The cake cracked sebab oven rumah K.Ta panas sangat. Actually it's not a full fledged oven, it's a toaster oven. Maka, kurang sesuai untuk bakar cake. Tapi tak kesah la, asalkan boleh still membakar kan. Yang penting, rasa kena sedap! :D

Butter Cake

Butter Cake
Adapted from Taste.com.au

Ingredients

250g butter, softened

1 cup caster sugar (I reduced the sugar to 3/4 cup)

2 teaspoons vanilla essence

3 eggs (large)

2 1/2 cups self-raising flour

2/3 cup milk

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease and line an 8cm-deep, 19cm (base) square cake pan with baking paper.
2. Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
3. Add eggs, 1 at a time, beating to combine. Add half the flour. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
4. Spread mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Dust with icing sugar. Serve.

Hubby is gone for 2 weeks

Sedih sgt2... Belum pun 24 jam, air mata aku dah berjurai2 sebab rindu kat hubby. He went for umrah with his mom for 2 weeks. Kalau ikut kan hati, nak sgt ikut but I can't..

Hubby went for umrah from KT. Naik flight yg di charter by the state government. We sent him off to the airport at 10pm coz kena berkumpul awal. The flight took off from KT at 3am pagi tadi. I was so sleepy bangun pagi tadi sebab I slept so late. Just before his departure at about 2.30am he called. Huhuhu... Lepas tu dah Susah nak tido. Iman pulak pagi tadi Ada tuition kat sekolah rendah sultan sulaiman. Dia tumpang tuition kat situ coz she couldn't attend the one yg kat sekolah in kl.

Tuition patut start pukul 8am, aku sampai depan sekolah pukul 9.30am. I had to drive all the way from gong badak to bandar KT. Jauh la jugak. Lepas hantar Iman, I went to rumah k.nizah, ajar dia buat Lamington cake. Ada 3 other friends yg join. Seronok jugak jadi cikgu bidang terjun ni :)

In Terengganu

The girls ponteng sekolah this week coz hubby and mother in law is going for umrah tonite from Kuala Terengganu. Hubby was a bit confused about the date. Mula2 Ingatkan semlm flight, rupanya hari ni. Sian the girls, lama ponteng.

What do we do everyday since kita orang balik? Naik basikal! Orang Terengganu kata, gateh basikal :)

Lamington Cake

Masa kat Tassie dulu, aku suka sgt makan this cake. Sanggup pegi Purity on Saturday semata2 sebab nak beli cake ni at 50% off. On every Saturday, semua fresh food mcm ikan etc will be at 50% off sebab Sunday tutup. I'm a cheapskate mom remember :)

I made Lamington Cake last week. A friend, who came to pick up her kitchenaid mixer, ate more than 3 pieces (eh! Betul ke fidd?). She loves it a lot! Another friend who came to pick up her Corelle camelia set, mati2 tak caya yg aku baked the cake. That's how good Lamington cake tasted :)

I used the recipe from an Aussie website. Well, I guess, since it's Aussie's national cake, they would be the one having the best recipe for this cake la kan?

ps : I'll upload the recipe later coz I'm writing from my iPod.

 

Lamington Cake

From Taste.com.au

• 190g unsalted butter, softened(I used 200gm coz I'm too lazy to weigh the butter)
• 1 cup (220g) caster sugar
• 2 tsp vanilla-bean paste (see note) or vanilla extract (I used 1 tbs of vanilla extract)
• 3 eggs(large eggs)
• 2 1/3 cups (350g) self-raising flour, sifted
• 1 cup (250ml) milk
• 220g dark chocolate
• 1 cup (250ml) thickened cream I dont have cream, I substituted with condensed milk)
• 1 cup desiccated or shredded coconut

 Method

1. Preheat the oven to 170°C. Grease and line a 20cm-square cake pan. Whisk butter and sugar in a bowl for 2 minutes until light. Add 1 tbs vanilla. Add eggs one at a time, whisking after each until just combined. In 3 alternating batches, add flour and milk, beat to combine. Pour into pan and bake for 55-60 minutes until a skewer inserted in centre comes out clean. Cool for 5 minutes, then turn onto a rack to cool completely.
2. Meanwhile, stir chocolate, cream and remaining vanilla in a heatproof bowl over simmering water until smooth (don't let the bowl touch water). Chill for 20 minutes to thicken. Spread this icing over the cake, then sprinkle top and sides with coconut. Then cut into squares.

Victoria Sandwich Cake

I'm so in love with this cake. I googled the recipe and found the one with a 5 star rating. Yea.. I'm a sucker at this. Aku cuma guna recipe yg 5 star je coz I'm so lazy nak trial and error. Nanti spend so much time in the kitchen, pastu cake tak sedap, kan frust. Anyway, here it is..Oh ya, over 3 days, I made 6 batches. hahahha.. banyakkan?? That's how delicious it is :)

ps : sorry for the blurry photos. Aku dah jarang guna dslr, selalu ambik gambar guna instagram je.

 Yummy!

The cake before being sandwiched!

Classic Victoria Sandwich Cake

From bbcgoodfood

FOR THE CAKE

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten (use medium size, jgn guna large size)
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk

FOR THE FILLING

• 100g butter , softened
• 140g icing sugar , sifted (I used 50gm icing sugar)
• drop vanilla extract (I used 1 tbs)
  
• 340g jar good-quality strawberry jam ( I used Tesco Brand, it's selling for RM5.90 per jar, memang sedap)

Cara2
1. Panaskan oven at 190 degree celcius.
2. Masukkan all the ingredients for cake dalam bowl, then use the whisk, beat the batter sampai soft and smooth.
2. Divide the batter into 2, bakar for about 20 minutes,  sejukkan.
3. To make the filling, beat the butter until soft and pale. Add icing sugar and beat til it forms soft peak.
4. To assemble : Sapu the filling on top of the cake, then sapu jem, and sandwich it with the other cake. Voila!! sedap!

Banoffee Pie and Belated birthday

Kesian Iman.. her birthday party had to be postponed many times.

 Banoffee Pie

 Rainbow Cake

Banoffee Pie
Pastry
3/4 cup butter
11/2 cups plain flour

1. mix together with hand, make it flat on a pie pan, bake at 200 degree until lightly brown

For filling (This is from zarin's which I dah edit coz I almost double the recipe)

100 gram gula perang
100 gram gula pasir
300 gram butter
1 1/2 tin susu pekat (yang besar)

Lapisan atas
250 ml whipping cream


1. For Filling - panaskan gula perang, gula pasir dan butter di atas api sederhana sehingga gula cair. Masukkan pula susu pekat dan kacau lagi sehingga pekat (an indication when the batter is ready is when you can draw a neat line at the back of the batter coated spatula.)

3. Tuangkan bahan caramel ke atas base tadi. Sejukkan semula selama 1 - 2 jam. Susun hirisan pisang atas pastry, then tuang the caramel on top of the pisang. Pisang will be on the base.

4. Untuk lapisan atas - pukul whipped cream until its stiff  dan pipe atas lapisan caramel/filling.

5. Chill for at least 4 hours.


PS : I'll update the filling recipe later. Cant seem to find it.. sorry sgt.