Berries Yoghurt Bundt Cake

Come Saturday, I will need to crack my head, thinking what to bake to bring to our tafsir class. The good part is that, I can try new recipes! Walaupun kadang2 it will take me more than 1/2 a day of googling, and reading recipes.

Hari ni aku decided to cari cake yg menggunakan yoghurt sebab dalam peti ada satu tub yoghurt yg belum digunakan. And of course, dah expired! Hahaha.. Yes, I normally baked using expired yoghurt dlm peti sebab takmau membazir.

Berry Yoghurt Bundt Cake

Sixsister

Ingredients

2¼ cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
2 tbs of lemon juice
Zest of 1 lemon
1 cup butter, softened
1 cup sugar
3 eggs
3/4 cup yoghurt
2 cups fresh raspberries/mixed berries
3 tablespoons flour

Raspberry Frosting

4 oz cream cheese (half of an 8 oz package), softened
2 tbs seedless raspberry jam or preserves
1/2 cup powdered sugar
3 tablespoons milk

Instructions

Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.

In a large bowl, mix together 2¼ cups flour, baking soda, baking powder and zest from lemon.

In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice.

Add to flour mixture, then mix in yogurt.In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter.

Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).

Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate. Let cake cool completely, then drizzle with frosting.

Frosting instructions:

In a small bowl, beat cream cheese and raspberry jam together. Add milk and powdered sugar (more or less of each until you reach the consistency you like) and drizzle over the top of the cake.

Cheese Stuffed Chocolate Cupcakes.

Akibat Mas and Nor yang teramat rajin baking,  maka aku pun terjebak sama.  This cupcakes memang seriously sedap.  Sedap dan sangat senang nak buat. 

Ingredients:

For the cupcakes:
2 cups (12 oz) semisweet chocolate chips, divided (aku guna beryls dark chocolate)
1 1/2 cups (6.61 ounces or 187 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 cup warm water
1/4 tsp salt

For the cheesecake filling:
6 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg
1/8 teaspoon salt

Directions:

For the cupcakes:
Preheat the oven to 350°F. Line two standard muffin tins with 16 paper liners.

Place 12oz of the chocolate chips in a small microwave-safe bowl and microwave on high for 45 seconds. Stir until smooth. If not completely melted, return to the microwave for 10 second bursts until smooth. Let cool.

In a medium bowl combine the flour, baking soda, and salt. In a large bowl vigorously whisk the sugar, oil, egg, and vanilla until well combined. Beat in the melted chocolate chips. Gradually add the flour mixture alternatively with the water. The batter will be thin.

For the filling:
In the bowl of an electric mixer beat the cream cheese, sugar, egg, and salt until creamy.

Fill each muffin cup quarter full. Spoon a tablespoon of the cream cheese filling over the batter. Spoon the remaining batter over the cream cheese filling. Bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean. While still hot, sprinkle the soms chocolate chips onto the cupcakes. Let cool for 5 minutes, or until the chocolate chips are shiny, then spread to frost. Remove to wire racks to cool completely.

From Nestle Toll House

Kacang Pool

Akibat malas nak masak hari ni,  maka terpaksa la cook something simple.  Pepagi lagi aku dah keluarkan minced mutton.  Mula2 ingat nak masak patties utk hubby,  but since today dia tak sihat,  aku terpaksa masak something healthier for him. Eh! kacang pool healthy kan? hahahaha

Anyway,  kacang foul medammas tu aku beli kat Berkat Madinah Ampang. Kacang2 lain pun beli kat situ,  cheaper.  Sila google,  in syaa Allah jumpa the address.

Kacang Pool
Adapted from Mr Google

BAHAN-BAHANNYA :-)
300 gm minced mutton /beef
2 tin  foul medammas
1 tin baked bean
1 tin kacang kuda/chickpeas
2 camca besar rempah kari daging
1 tbs. chili flakes (optional)

*semua kacang tidak perlu ditoskan.

blend halus
1 tsp ketumbar -  sangai
1 tsp jintan manis -  sangai
1 tsp lada hitam
2 biji bwg besar
5 ulas bawang putih
1 inci halia
Garam dan gula secukup rasa
2 camca besar minyak sapi
Minyak untuk menumis

BAHAN-BAHAN LAIN :-)
Roti
Bawang besar - dadu
Tomato - dadu
Cili hijau/cili merah, dipotong

CARA MEMBUATNYA :-)

1. Panaskan kuali,  masukkan minyak dan  minyak sapi.  Tumis. bahan blend sampai garing. 

2. Masukkan rempah kari dan 1/4 cawan. air.  Apabila rempah garing,  masukkan minced mutton.  Masak hingga mutton kering.  Masukkan baked beans,  chickpea,  foul medammas bersama air dalam tin. 

3. Masukkan garam,  gula.  Masak dengan menggunakan api perlahan selama 10-15 min. Jika  kacang pool terlalu pekat,  boleh masukkan sedikit air panas.

4. Hidangkan bersama telur mata lembu,  bawang dadu,  tomato  dadu,  cili hijau dan sedikit cili sos jika suka. 

Chicken and Pumpkins Curry

This recipe is a hit among my family members.  Mula2,  aku nampak this blogger,  cafedelites,  on IG.  Gambar2 dia memang lawa sangat.  Tengah scroll down,  tiba2 ternampak la her curry chicken.  Peh! terus jatuh hati.  Kebetulan aku beli sebijik pumpkin besar from tesco online (yes,  aku suka shopping kat tesco online).  So,  apa lagi,  terus la aku masak this dish.  Sedap sangat sampai hubby requested  the same dish the next day. 

CHICKEN AND BUTTERNUT SQUASH CURRY

INGREDIENTS

2-3 tablespoon ghee or coconut oil
2 large onion, chopped
1 medium carrot, peeled and diced
1 whole chicken,  cut into 20 pieces
4 cloves garlic, crushed
3 tablespoons curry paste
1 teaspoon garam masala (optional)
4 cups (600g) ready diced Butternut squash/pumpkin
200g green beans, trimmed
500ml can coconut milk
1/2 cup water
2 tablespoon coconut sugar (or brown sugar)
Salt to taste
Fresh coriander leaves, green chilies to serve

INSTRUCTIONS

1. Heat the ghee (or coconut oil) in a large pan/skillet on high heat. Sauté the onion and carrot until the onion becomes soft and transparent. Add the chicken and fry until just beginning to brown. Add the garlic, curry paste and garam masala (if using), stirring together quickly to blend in the heat of the pan for about a minute until fragrant.

2. Add the butternut pieces and green beans; keep cooking while stirring occasionally for 5 minutes. Stir the coconut milk and water through the ingredients and bring to a simmer.

3. Reduce heat to low; add in the sugar and salt to your taste (I use about 1 teaspoon), and continue to simmer for about 10-15 minutes, or until the pumpkin pieces have softened. (If you prefer a creamier pumpkin curry sauce, simmer for 5-10 minutes longer until the pumpkin has completely melted through the sauce. YUM.Serve over cauliflower rice (or rice of your choice).

Mackerel in Tomato Sauce

Memang dah lama aku nak beli electric pressure cooker tapi rasa macam sayang duit nak spend so much on a pressure cooker.  Tapikan,  without pressure cooker,  I need to spend so much time kat dapur.  Sometimes,  penat sangat.  Ye la,  rebus daging or tulang berjam2 nak tunggu empuk.  So, malas nak pikir panjang,  aku pun beli je noxxa. 

Initially nak beli Phillips,  sebab cheaper kalau beli on Lazada.  Tapi pot Phillips smaller,  6Litre. Noxxa bigger,  8Litre. Alasan yg tak berapa kukuh untuk. beli. Noxxa,  tapi beli jugak.  hahaha.. 

Angway,  aku dapat je noxxa,  terus rasmikan by cooking sup ekor.  Then semalam, aku buat mackerel in tomato sauce sebab ada fresh fish. We went back to Terengganu last weekend.  Tu yang rajin nak buat mackerel in tomato sauce. 

Mackerel in Tomato Sauce

Ingredients
2kg kembung/mackerel  or boleh guna sardine,  cleaned,  buang kepala
2 bijik bwg besar
5 ulas bawang putih
2 inci halia
1 can kimball tomato paste
1 cup kimball chili sauce
2 bijik tomato - diced
1/2 cup sugar
2 tsp salt

cara2
1. blend bwg besar,  bwg putih and halia.
2. panaskan 4-5 tbs minyak,  tumis bahan blend sampai garing.  masukkan tomato yg dah diced,  tomato paste,  chili sauce,  garam dan gula
3. masukkan ikan dan sauce ke dalam periuk noxxa.. cook for 75 mins under high pressure.

Salted Caramel Cheesecake

Adik aku,  ayu,  teringin sangat nak makan cheese cake.  Kebetulan now,  dia duduk rumah aku sebab mok is recuperating at my house.  Mok buat cataract surgery 3 weeks ago.  Since rumah dia 2 tingkat,  maka ada possibility yang dia kena berjalan dan turun naik tangga,  so aku cakap kat dia,  duduk je rumah aku.  I am so happy that mok nak duduk sini.  Alhamdulillah, I am given the opportunity untuk jaga mok.  Maka,  aku pun terpaksa la jugak rajinkan diri melayan adik aku tu.

Setelah puas menggoogle recipe,  aku terjumpa recipe by my baking addiction.  Recipe makcik tu memang best.  Aku dah penah buat few of her recipes.  Cuma,  masa buat this salted caramel cheese cake,  aku terpaksa bakar cheese cake tu lama sikit,  almost 2 hours.  Alhamdulillah cake tak hangit.  After almost 2 hours,  baru la tengah dia set.  Walaupun a little bit jiggly,  but its ok sebab kan kena chill dlm peti for 1 night.

Haaa...  ni recipe salted caramel cheese cake yg awesome tu. 

Salted Caramel Cheesecake Bites
by mybakingaddiction
Ingredients:

For the Crust

15 graham crackers, crushed into crumbs
8 tablespoons salted butter, melted

For the Cheesecake

1kg cream cheese, room temperature
1 1/3 cup granulated sugar
4 large eggs, room temperature
4 tsp Pure Vanilla Extract

For the Topping

1/3 cup homemade salted caramel sauce, warmed
1/3 cup semisweet chocolate chips, melted

Directions:

1. Preheat oven to 325°F. Prepare a 9" springfoam pan.
2. In a small bowl, combine chocolate graham cracker crumbs and butter, mix until combined.
3. Press crumbs onto the bottoms of the lined muffin cups. Bake in preheated oven for 5 minutes.
4. Remove pan to a wire rack to cool while you prepare the cheesecake filling.
5. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat cream cheese for about two minutes. Add in sugar and mix for another minute. Add eggs and vanilla, beat well. Be sure to scrape down the sides of the bowl to ensure the batter is thoroughly mixed.
6. Pour the batter into the pan.
7. Bake for about 75 to 90 minutes or until centers are almost set. Cool in pan on wire rack. (the cheesecake will deflate in center upon cooling.)
8. Refrigerate 4 hours or overnight.Before serving, spoon few heaping teaspoonfuls of salted caramel sauce onto thr cheesecake and drizzle with melted chocolate.

Notes:

Salted Caramel Cheesecake can be covered and stored within the refrigerator for up to 3 days. 

Inspired by Tidy Mom

Read more at http://www.mybakingaddiction.com/salted-caramel-cheesecake/

Steamed Brownies Ny Liem

Rima made this for me few years back.  Sampai sekarang aku still ingat how good it was.  Nak buat sendiri,  memang sangat bercinta.  Entah apa mimpi,  tiba2  hari ni extra rajin.  Thank you Rima for sharing this yummylicious recipe. 

Steamed Brownies Ny Liem
Adapted from Rima
Ingredients
(A) 
- 6 eggs
- 225g caster sugar
- 1 tsp vanilla essence
- 1/2 tsp salt

(B)
- 125g flour
- 50g cocoa powder (valrhona)
- 1/2 tsp baking powder 

(C)
- 175 ml oil - i used 100ml canola oil and 100gm melted salted butter
- 100g dark cooking chocolate - i used valrhona 70%
- 1/2 tbsp black forest paste - i added

(D)
- 75 ml condensed milk

Method

- Prepare steamer and grease ur 8" pan

- Melt butter and add in oil.. add in dark chocolate and mix till chocolate is melted - set aside,  let it cool

- Using a stand mixer.. whisk (A) till fluffy - ribbon stage.

- Fold in sifted (B) lightly and mix it till well combined.

- Add in (C) and continue to mix till well mixed.

- Pour out 100g of batter and mix it with (D)

- Weigh ur remaining batter and divide it into two.

- Pour one part of batter into ur pan and steam it for 10mins.

- Pour all of the condensed milk mixture and continue to steam for 5 mins.

- Pour the second part of ur batter into ur pan and continue to steam for a further 30mins.

- Once done.. take it out of the steamer and let it cool.. slice and place it in ur fridge.

Banana Yoghurt Cake

Rumah aku dan pisang dah synonym. Jarang sangat kat rumah aku takde pisang.  Most of the time  memang bersikat sikat pisang atas meje.  No,  we are not species monyet yang menjadikan pisang as makan ruji,  but somehow,  hubby mesti nak pisang.  Sudahnya bila pegi pasar tani on saturday,  aku akan borong banyak pisang.  Sometimes bila dah middle of the week,  pisang dah jadi over ripe sebab tak sempat nak makan.  Maka,  terpaksa la aku buat kek pisang.

This cake is actually an inspired recipe of greek yoghurt banana cake.  Tak ku sangka,  kek ni sangat sedap.  Cuma bila bake guna bundt pan,  melekat sikit kat dalam pan tu.  Maybe sebab the batter is a bit runny.  Kalau guna bundt pan,  kena make sure guna recipes with  thick batter.  Then baru la kek keluar dari pan cantik!

 
Banana Yoghurt Cake
Adapted from  : Amanda @ Running with Spoons

Yields: 12 slices

Ingredients
60 gram salted butter - melted
1½ cups all-purpose flour
1½ tsp. baking soda
1/4 tsp. sea salt
2 eggs, lightly beaten
5-6 medium, ripe bananas (~1 cup mashed)
½ cup plain or Greek yogurt
2/3 cup brown sugar

Optional add-ins: ½ cup chocolate chips/raisins/nuts/etc.

Instructions

Preheat your oven to 350ºF, and lightly grease a 9 x 5 bread pan.

In a large bowl, combine flour, baking soda, and salt. Stir until well combined and set aside.

Lightly beat the eggs in a medium sized mixing bowl. Add mashed bananas, melted butter, yogurt and brown sugar. Stir until well combined.

Pour the wet ingredients into the dry ingredients and stir gently. Do not overmix.Pour the batter into the loaf pan, spreading it out evenly, and bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.

Remove from oven and let cool for about 10 minutes before transferring to a cooling rack to cool completely.

Blueberry Gooey Butter Cake

Ops! Another blueberry cake. Aku rajin nak bake blueberry cake sebab tadi dapat beli blueberry kat Hero for RM6.99 using their monthly coupon. Tapi boleh guna 1 coupon je per card. Ceh! Kupik betul. Aku wish msia mcm kat US. Some people buy their monthly groceries in bulk using coupons coz they can buy as many as they want as long as they have the relevant coupon.

Anyway, this recipe is based on Paula Deen recipe. As usual, I need to make alteration to the original recipe sebab Paula Deen suka la buat kek yg manis. Aku suka her recipes sebab it's full prove if you know how to tweak the sweetness.

Gooey Butter Cake
Adapted from Taste & Paula Deen

For the butter cake
Ingredients
250g butter, softened
3/4 cup caster sugar
2 teaspoons vanilla essence
3 eggs (large)
2 1/2 cups self-raising flour
2/3 cup milk

Method
Preheat oven to 170°C/160°C fan-forced. Grease and line a 9 inches square cake pan with baking paper.
Using an electric mixer, cream butter, caster sugar and vanilla in a medium bowl on medium-high speed until light and fluffy.
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.
Spread mixture into prepared pan.

Filling:
250gm cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
3/4 cup powdered 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.

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.

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. 

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

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.

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/

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

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. 

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. 

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.

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

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. 

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. 

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. 

 

 

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.