CRISPY SEMPRONG ORIGINAL (INDONESIAN EGGROLL)

Semprong is a crunchy snack that always tempting my tongue to enjoy them. I like it since I was a kid until now. When I got to enjoy the snack with my kids, I still feel like enjoying semprong with my friends and my brothers in my hometown.

In childhood, I only know how to enjoy and spend a can of Semprong in front of me. Now, when I started to teach my children about how to live a life that filled with colorful favor from Allah SWT and how to grateful. Sometimes I and My wife interested in making Semprong cakes and also enjoying together with my daughters.

Semprong cake making is actually quite easy and simple, but if we are less experienced, it will be very difficult. Sometimes burnt, sometimes soft when it should be crisp. From the recipe books we've read, here's a recipe that I can share.

Ingredients:

3 eggs
150 grams of sugar flour
225 grams of rice flour, sifted
4 tablespoons of sago flour, sifted
175 ml coconut milk from half coconut
4 teaspoons margarine, melted
40 grams of sesame
1/4 teaspoon salt

How to Make:

1. Beat eggs and sugar until thick flour. Add rice flour and sago flour that has been sifted, then stir well.
2. Enter the coconut milk and melted margarine. Stir well. Add sesame seeds and salt. Stir well.
3. Heat Semprong cookie mold. Pour 1 tablespoon of dough into the mold. Cover it with other side of mold. Heat over low heat while inverted until the cake is almost dry.
4. Open mold, then immediately roll with chopsticks or can be set up according to your taste. Let stand until cool and crisp.

Tips:

1. If cooking with fire, more easily if using ember, not flame.
2. There are also molds that use power with better results, because the heat is evenly and scalable.

Chinese New Year Cake (Kue Keranjang - INDONESIA)

Kue Keranjang is also called as Nian Gao (年糕) or Tii Kwee (甜棵) in Hokkian lips style, it was called Kue Keranjang Because of the wrapper are made from bamboo that named Keranjang.Kue Keranjang is cake that made from glutinous flour and sugar. It has elastic and sticky texture. This kind of cake is a special cake for Imlek Celebration (Chinnese New Year),everywhere Chinese people celebrating their new year. Kue keranjang used to use as an offering for spirit, six days almost to imlek new year (Jie Sie Siang Ang) until the day of imlek. As an offering for spirit, this cake should not be eaten until Cap Go Meh Day ( 15 Days after Imlek Day).

People believe that the cake was given for satisfying Dewa Tungku suppose to deliver the report to the Heaven King (玉皇大帝，Yu Huang Da Di). Beside that, Its shape was round that mean the unity of the celebrator family is still going on, keep on peace and having spirit for facing the new year in front of them.

Kue Keranjang is produced in many town, like Bogor and Yogyakarta in Indonesia.

The Origin of the Name

Kue keranjang has originally named as Nien Kao or Ni-Kwee or Yearly Cake (Seasonal Cake) because the cake are only made once a year at the almost periode to Imlek (Chinnese Lunar New Year). In East Java, this cake was named as Kue Keranjang because of the wrapper is made from keranjang with a little hole in the middle. In West Java, it was named as China Cake for confirming the origin of the cake is China, but some references are call China Cake Because of the producer are Chinnese (In Indonesia Familiarly call as Tionghoa).

Tee Kwee, In Hokkian style, is Sweet Cake and People are used to guess about the taste.

Kue Keranjang is also called as Nian Gao (年糕) or Tii Kwee (甜棵) in Hokkian lips style, it was called Kue Keranjang Because of the wrapper are made from bamboo that named Keranjang.Kue Keranjang is cake that made from glutinous flour and sugar. It has elastic and sticky texture. This kind of cake is a special cake for Imlek Celebration (Chinnese New Year),everywhere Chinese people celebrating their new year. Kue keranjang used to use as an offering for spirit, six days almost to imlek new year (Jie Sie Siang Ang) until the day of imlek. As an offering for spirit, this cake should not be eaten until Cap Go Meh Day ( 15 Days after Imlek Day).

People believe that the cake was given for satisfying Dewa Tungku suppose to deliver the report to the Heaven King (玉皇大帝，Yu Huang Da Di). Beside that, Its shape was round that mean the unity of the celebrator family is still going on, keep on peace and having spirit for facing the new year in front of them.

Kue Keranjang is produced in many town, like Bogor and Yogyakarta in Indonesia.

The Origin of the Name

Kue keranjang has originally named as Nien Kao or Ni-Kwee or Yearly Cake (Seasonal Cake) because the cake are only made once a year at the almost periode to Imlek (Chinnese Lunar New Year). In East Java, this cake was named as Kue Keranjang because of the wrapper is made from keranjang with a little hole in the middle. In West Java, it was named as China Cake for confirming the origin of the cake is China, but some references are call China Cake Because of the producer are Chinnese (In Indonesia Familiarly call as Tionghoa).

Tee Kwee, In Hokkian style, is Sweet Cake and People are used to guess about the taste.

Serving Suggestion :

• 1st Suggestion: Choose the Solid one of the cake, peel the taro or sweet potato, slice its into medium pieces (cake and taro/sweet potato), press cake and taro/sweet potato, then dye it into dough of wheat flour, fried well.
• 2nd Suggestion : Choose the Solid one of the cake, slice thin, wrap it by banana leaf, fill it with 2 tablespoon of coconut milk and pandan leaf, steam it well
• 3rd Suggestion : Choose the Solid one of the cake, slice it in medium size, dye it into dough of wheat flour and egg, fried well
• 4th Suggestion : Steam the cake mildly, slice it thin or medium depend on you, then mix them with grated coconut, if you like salty taste, pour salt into the cake.
  

Brownie Pops

Dear readers, good day! I am so glad to announce that today is my blog’s first anniversary! I can’t believe it, time certainly does fly when you are having fun! I would like to take this opportunity to thank all the readers of Seasaltwithfood for supporting and leaving many nice comments on my blog. Not to mentioned as well, many emails with wonderful ideas and encouragements. I appreciated the kindness and will certainly continue to share as much recipes possible. Thanks!

FYI: One of my readers have also been so kind to bring to my attention recently that a certain new blog based in the UK, http://www.recipeideas.org.uk/, have been blatantly plagiarizing contents from my blog. Shocking! So, do you reckon that is some form of recognition that I must be doing something right? What do you think? Should I be flattered or upset that someone has made such an effort to steal my postings? Anyway, I hope the owners’ of that blog will read this and have some dignity to stop ripping off my work. Very disgraceful, don't you think so?

Anyway, I was rather busy the past few weeks and did not plan for any celebration for my blog’s first anniversary. Then, my two lovely kids thought they will make something pretty and sweet for me. I decided to have them make these cute brownie pops. It’s easy and a fun little project in the kitchen for them. So, keep those ideas and comments coming. Enjoy the recipe.

Ingredients

1 Brownie Buttons recipe

Brownie Pop Mold/Miniature Muffin Pan

Cookie Sticks/Lollipop Sticks

Candy and Chocolate Sprinkles

Brownie Buttons Recipe - Adapted from Baking From my home to yours by Dorie Greenspan

Grated Zest of 1/2 Orange

1 tsp Sugar

1/4 Cup plus 2 Tbsp All-Purpose Flour

1/2 Stick (4 Tbsp) Unsalted Butter

2 1/1 oz Bittersweet Chocolate, coarsely chopped

1/3 Cup (packed) Light Brown Sugar (I used 1/4 Cup)

1/2 tsp Pure Vanilla Extract

1 Large Egg

For the Glaze

2 oz Bittersweet/Semi-Sweet Chocolate, melted

Method

Preheat the oven to 350˚F.

Combine the orange zest with sugar. In a medium bowl, combine the flour and salt.

In a medium saucepan, melt the butter, chocolate and brown sugar over a very low heat. Stir until the mixture is smooth and remove from the heat and cool for about 2 minutes.

Then stir in the vanilla, egg and orange zest into the chocolate mixture. Stir until well blended. Add the flour and stir only until it is incorporated. The batter should be smooth and glossy.

Spoon the batter into the mold and bake for 14 to 16 minutes, or until the tops of the brownie spring back when touched. Transfer the mold to racks to cool for 3 minutes before carefully releasing the brownies. Cool to room temperature on the racks.

To assemble to Brownie Pops: Insert a cookie/lolly stick into the brownie. Dip the brownie pop into the melted chocolate and decorate with sprinkles.

Refrigerate the brownie pops for 15 minutes to set the glaze.

Moong Dal Pancakes

Moong Dal Pancakes is a fantastic savory pancakes made out of split peas. They are rich in protein and can be eaten as it is or served with some chutney. Delish!

Ingredients

185 g (6 ½ oz) Moong Dal, picked over, washed and drained

85 to 100 ml Water

2.5 cm (1 inch) Ginger, peeled and coarsely chopped

2 Cloves Garlic, peeled

2 Green Chilies, chopped

1 tsp Sea Salt

1/2 tsp Ground Turmeric

50 g (2 oz) Onion, peeled and minced

2 Tbsp Finely chopped Fresh Coriander

¼ tsp Baking Powder

Vegetable Oil for frying

Method

Soak the dal with 1 liter of water for about 5 hours. Drain.

Combine the ginger, garlic, chilies, sea salt, turmeric, dal and 85 ml plus 1 Tbsp water and blend until you have a smooth batter. (Adjust the consistency with more water if necessary) Let the machine run for 2 to 3 minutes so the batter gets light and airy.

Empty the batter into a bowl. Add the onion, fresh coriander, and baking powder. Mix the batter well.

Brush a 20cm (8 inch) non-stick frying pan with about 1 tsp of the oil and set over a medium-low heat. When the oil is hot, ladle about 55 ml (2 fl oz) of batter in the center of the pan. Spread the batter with the back of a soup spoon. Using a gentle but continuous spiral motion spread the batter outwards. Make a pancake that is about 5 to 6 inches in diameter. Turn the pancake over and cook for another 1 ½ minutes or until lightly brown in color.

Make all the pancakes this way, making sure you stir the batter each time. These pancakes are best eaten hot, just as soon as they are made. You could, if you wish, stack them on a sheet of aluminum foil and then wrap them into a bundle.

The whole bundle can be heated in the oven at 220˚C/425˚F for 15 minutes.

Makes about 9 pancakes.

Lempok Durian or Dodol Durian Recipe from Sumatera

Lempok is typical foods of Sumatra Island. Lempok can also be said Dodol with the main ingredient of the durian fruit. Lempok durian is famous as a unique and authentic food of Sumatran people. Making this lempok hereditary done by people with simple technology.

Lempok lovers were spread all over Indonesia. Because of the unique flavor, lempok very popular, especially by people who love to eat durian fruit. Material resulting from the price of durians sold in market lempok can not inexpensive. When compared with the Dodol from garut, lempok be more expensive because the Lempok material are original durian and sugar. Thus, although expensive, tastes good, unique and healthy consumption.

The fertile island of Sumatra from Lampung, Palembang, to Bengkulu was known until the results of a durian fruit garden. Who would have thought fruit covered by the skin hard and have sharp thorns that was kept out of delicacy could. Besides good food, durian fruit can also be turned into dodol or better known as lempok. Most lempok made by local residents through home-based industries that still use simple equipment and materials .

The main ingredient of lempok is durian that ripe on the tree. Durian deseeded and then mixed with sugar in a large skillet. This mixing process conducted approximately 2 hours until lempok textured like rubber. In that instant, direct lempok moulded in various forms. There is a square and wrapped in wax paper thin, some are wrapped in plastic in the form of elongated transparent.

Ingredients:

• Durian-pulp 
• Thick coconut milk 
• Sugar as much as 25% of the weight of durian-pulp
• Brown sugar
• Fragrant pandanus
• Maize Powder
• Vanilla Powder
• Salt

Equipment used: 

• Spoon or the like to separate the seeds and durian-pulp with the way erode / curry slowly 
• Knives 
• Scales to measure the weight of durian flesh 
• Pan for cooking lunkhead. 
• Basin 
• Stove 

Processing: 

• Durian fruit split and the contents removed. 
• Then the meat is separated from the seeds by gently scraping perlaha so as not to injure the seed. Unutk can scrape it with a spoon or the like. 
• Then the pulp is used weighed. 
• Enter the pan pulp and thick coconut milk 
• New added sugar and brown sugar. To add a taste of what will be produced lempok added to the mixture of vanilla, budgets and fragrant pandan leaves. 
• Then the dough is cooked on the stove. 
• During cooking add cornmeal gradually and must constantly stirring and inverted until soft and pure (no sticky dodol in a frying pan). 
• When ripe (brown), the mixture was poured in a dish or mold and allow to cool for 18 hours and then stored. 
• Then can be packed in plastic bags. 

Packaging :

Lempok durian itself has a SNI (01-4313-1996) and durian fruit to be used As with the production process has SNI (01-4482-1998) Based on the research already conducted lempok be packed with aluminum foil, plastic wrapping, paper, parchment (Parchement paper) and aluminum foil + wrapping. Having conducted observations of water levels, free fatty acids, total fungi and found that sensory observations durian lempok packaged using parchment can extend the life of durian lempok store longer (191 days) compared to aluminum foil packaging (113 days), aluminum packaging + wrapping (122 days) and packaging wrapping (33 days). 

Pandan Sweet Cake with Glutinous Rice and Pandan Essence

picture of http://thaifood.about.com

This steamed rice cake is delicious and healthy - light in sugar, high in protein, and low in saturated fat. Like most desserts, this cake calls for sticky rice (also called "sweet rice") and heart-healthy coconut milk. Pandan is a green paste made from pandan leaves (a herb) - which makes it a nice dessert for party. This cake is delicious on its own, either served warm or at room temperature or cool. Or dress it up with fresh fruit and a little toasted coconut.

Ingredients:

1st LAYER:

• 1 cup of glutinous rice (sticky rice) soaked in water for at least 30 minutes or up to 3 hours
• 1 ¼ cups of thick coconut milk
• ¾ tsp of pandan paste/essence
• 2 tbsp of white or brown sugar
• A pinch of salt

2nd LAYER:

• 5 eggs
• 1 ¼ of cups thick coconut milk
• ½ cup of white or brown sugar
• A pinch of salt
• 2-3 drops of pandan paste/essence
• 2 tbsp of rice flour

Methodes:

1. Use a steamer for this cake if you have one. If not, you can assemble one by placing a bamboo steamer or large colander inside a wok or large pot (bamboo steamers work well and can be purchased very cheaply at Asian grocers). Then place a greased cake pan (9 inch) inside the steamer/colander. Make sure to put at least 1 inch of water in the bottom of your wok.
2. If your cake pan takes up all the room in the steamer (as mine does), leave off the steamer lid. Instead, use the wok cover (or a very large frying pan cover). Make sure the cover is large enough to allow steam to pass from the bottom of the wok over the top of the cake. (To see what this looks like, click on the step-by-step version of this recipe above.)
3. After soaking the rice (see ingredients), drain the rice and stir it together with the other "First Layer" ingredients. Mix well. Note: The pandan paste/essence will turn your batter green, and will also give your cake a nice flavor.
4. Pour this mixture into the cake tin and even out the surface with a spoon. Then cover and allow to steam at high heat for 20 minutes. Be sure to add more water to the wok as needed.
5. While first layer is steaming, prepare second layer. Beat the eggs with a fork for 30 seconds.
6. Add the coconut milk, sugar, salt, and pandan paste. Lastly, sprinkle the flour over. Beat by hand or with an electric mixer until the batter is more or less smooth.
7. The first layer is done when the rice has absorbed the liquid. When first layer is cooked, gently press down on it with a fork to even out the layer.
8. Slowly pour the second layer mixture over the first layer. Now cover and reduce heat to medium. Continue steaming for another 20-30 min, or until the custard has set (an inserted fork should come out clean). Note: your cake tin can be filled up to the rim, as this cake does not rise very much.
9. An optional step is to the underside of a greased spoon over the surface of the top layer as it is setting (allow it to develop a crust before you do this). If you do this several times, it will even out the layer and give the top a nice sheen.
10. Allow cake to cool at least 10 minutes before cutting. Serve as is (it's delicious plain) or with a little fresh fruit and a sprinkling of toasted coconut.
11. Step by step with picture
    

Cucur Cake Recipe from Wheat and Rice Flour (Manado Originally)

picture of http://indonesian-food-recipes.blogspot.com

Ingredients:

• 250 g Rice flour
• 250 gr Wheat flour
• 400 gr Red Sugar
• 500 ml Water
• Salt to taste
• 800 ml cooking oil, for frying

Méthodes:

1. Boil water and sugar to boil, lift, strain
2. Mix the rice flour, wheat flour and salt, mix well, pour the sugar syrup bit by bit while stir well for 15 minutes
3. Pour the remaining sugar syrup, stirring with a spoon concave, stir for 15 minutes
4. Allow the dough for 1 hour
5. Fried dough with a little oil and heat until cooked, lift
6. Serve

Putu Tegal (Putu Cake from Tegal) Recipe with Glutinous Rice

picture of http://resepmasakanhalal.blogspot.com

Ingredients:

• 250 g glutinous rice flour
• 50 gr sago flour
• 1 / 2 tsp salt
• 1 tbsp waters whiting
• Pandan paste to taste
• 250 ml of warm coconut milk (from 1 / 2 coconuts)
• 5 pieces of plantain (pisang raja), cut into 5 cm
• 1 / 2 coconut, grated
• 1 pandan leaves, cut into pieces
• 1 / 2 tsp salt
• Sugar Powder

Méthodes:

1. Mix glutinous rice flour, sago flour, and salt, mix well
2. Enter the whiting water and coconut milk, stir well, add the pandan paste, mix well
3. Take 3 tbsp batter, put a piece of banana, rounded in accordance with the form of a banana, do the same thing until the dough out
4. Steam for 20 minutes together with (a mixture of grated coconut, salt) and pandanus leaves, after mature coat with coconut mixture and salt
5. Serve with powdered sugar

Bakewell Slice Recipe

Ingredients:

• 1 cup plain flour
• 90 g butter
• 1 tbsp caster sugar
• 1 tbsp water
• 1/2 cup raspberry jelly
• 1/4 cup almonds, flaked
• 185 g butter, extra
• 3/4 cup caster sugar, extra
• 3 eggs, lightly beaten
• 1 cup ground almonds
• 3/4 cup plain flour, extra

Methodes:

1. Preheat oven to 210C. Brush a shallow cake tin with oil. Cover base with paper, extending over two sides, grease paper.
2. Place sifted flour, butter and sugar into a food processor and blend for 10 seconds until mixture is fine and crumbly. Add water, process 5 seconds until mixture is smooth.
3. Turn mixture into tin, press evenly over base using lightly floured hands. Bake for 5 minutes and allow to cool.
4. Using electric beaters, beat extra butter and sugar in large mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add almonds and extra flour. Using a wooden spoon, stir until just combined.
5. Spread pastry base evenly with jam. Spread evenly with topping, sprinkle with flaked almonds. Bake for 30 minutes or until lightly golden, cool in tin. Cut into fingers when cold. Read More >>
   

Bakewell Slice Recipe (Bake Well Slice)

picture of http://www.mykitchensnippets.com

 

Bakewell is a traditional British baked dessert which consists of a short crust pastry shell, spread with jam and covered with a sponge-like filling enriched with ground almonds. This famous British tart made in the picturesque town of Bakewell in the Derbyshire Peak District. It is a delicious dessert.

Crust Ingredients:

• 1 cup of flour
• 6 tbsp of cold butter
• 1 tbsp of sugar
• Topping Ingredients:
• 6 tbsp of butter
• 1/2 cup of sugar
• 3 eggs
• 1 cup of ground almonds
• 3/4 cup of flour
• 1/2 cup of raspberry jam.
• 1/4 slice of almonds

Methodes:

1. Pre-heat oven at 375 degree Fahrenheit. Line and lightly greased a 8" x 8" square baking pan with parchment paper, overhang on both side
2. Process all the crust ingredients using the pulse action until fine and crumbly in a food processor
3. Press it evenly to the base of the baking pan, then bake it for about 10 minutes, remove it from oven and let it until cool
4. Make topping, beat sugar, butter and eggs until light and creamy, then add in flour and ground almonds, mix until well combined
5. Spread the raspberry jam to the crust, spread the topping over the jam and sprinkle the almond slices to the top
6. Bake for about 25 to 30 minutes, until golden brown
7. Cool it completely before cut to serve

Bika Ambon Recipe originally from Medan North Sumatera

picture of vinezz.wordpress.com

Bika Ambon is a kind of cake from Indonesia. Made from materials such as eggs, sugar and coconut milk, Bika Ambon generally sold in the sense of pandanus, although now available also other flavors like durian, cheese, chocolate.

Bika Ambon origins are not known clearly. Although the name contains the word "Ambon", Bika Ambon known as souvenirs typical of Medan. Mojopahit Street, Medan Petisah is a most famous sales region of Bika Ambon in Medan, North Sumatera. There are at least 40 stores that sell this kind of cake.

Bika Ambon usually can survive in the best condition for about 4 days, because after that the cake is beginning to harden. 


Ingredients :
Dough I

• 200 ml cold water
• 1 tbsp of instant yeast
• 3 tbsp of white sugar
• 200 gr glutinous rice flour

Methode :

1. Take 5o ml water, add the yeast and i tablespoon of sugar. Mix in 50 g of the glutinous rice flour, stir and leave to stand until foamy bubbles form on the surface
2. Add another 50 ml water i tablespoon of sugar and 50g of the glutinous rice flour, mix thoroughly and leave to stand for approximately 30-45 minutes
3. Repeat the last step another two times

Dough II

• 600 ml coconut milk, boiled with 10 pieces of kaffir lime leaves, boil until oily. Cool
• 20 egg yolks
• 10 egg whites
• 800 gr white sugar
• 400 gr glutinous rice flour
• a little vegetable oil

Methode:

1. Beat the egg yolks and egg whites for 10 minutes until thick and fluffy
2. Add the  glutinous rice flour and Dough I
3. Mix thoroughly then add the coconut milk
4. Leave in a warm place to rise for about 3 ½ hours until foamy
5. Place sand on an oven tray and heat in the oven at a 180 ° Celsius together with a springform which has been greased
6. When the springform is heated take out of the oven and pour the cake mixture into the baking form
7. Place into the oven leaving the oven door ajar
8. When little holes form on top of the cake place a lid on top of the springform
9. When the cake is almost done turn on the top grill and take off the lid. Leaving the door ajar grill the cake until a golden brown on top
10. Bake for another 20 minutes with the door closed

Risoles Recipe

picture of  http://www.wikimedia.org

Ingredients:

• 250 gr flour
• 70 gr butter
• 1 egg
• 2 pieces of chicken legs
• 100 gr carrot
• 50 gr scallions
• 4 pieces of shallots
• 2 pieces of garlic
• 15cc sweet soy-sauce
• 200 gr bread crumbs
• salt

Direction:

1. Mix 1/2 of the egg with flour and butter
2. Form thin layer of squares - for wrappers
3. Remove the bones from the chicken legs, cut into small pieces
4. Skin carrots, boil until half done, and cut into
5. Tiny pieces. Cut scallions into tiny pieces.
6. Grind shallots and garlic.
7. Heat pan with butter. Put in shallots and garlic.
8. In a couple of minutes, put in chicken
9. Stir a little bit, and put in carrots, scallions
10. Mix evenly.
11. Add salt and pepper to taste, add sweet soy-sauce.
12. Cook until chicken is done.
13. Put 1 spoon of the result above into each square.
14. Wrap it.
15. Dip it in the 1/2 egg left, pour flour.
16. Heat oil in a pan.
17. Deep fry the risoles on medium heat until golden brown.
18. Serve with hot chili pepper
19. Read More >>

Klepon Cake Recipe

picture of http://tradisi.blogsome.com

Ingredients:

• 300 gr sticky rice flour
• 30 gr sagu
• 8-10 suji leaves
• 150 gr brown sugar
• 300 gr coconut.

Direction:

1. Grind suji finely, mix water. Shred coconut
2. Mix flours, add suji and a little water.
3. Form balls, put brown sugar inside
4. Boil until done
5. Sprinkle with shred coconut
6. Read More >>
   

Pandan Cake Recipe

 picture of http://to-sg-from-nz.blogspot.com

 

Ingredients:

• 8 egg yokes
• 6 egg whites
• 175 gr sugar
• 180 gr flour
• 3/4 cup thick coconut milk
• 1/4 tea spoon of salt
• 3 spoon suji extract
• green food coloring.

Direction:

1. Boil coconut milk, salt, suji extract in low heat
2. Beat egg yokes and egg whites and sugar
3. Add food coloring
4. Slowly add the coooked coconut milk, mixing it evenly.
5. Butter the cake pan, put the mix inside
6. Bake until done
7. Read More >> 

Tips and Trick

• From America's Test Kitchen, it's better to overbeat the whites than to underbeat. Really stiff egg whites will give chiffon cakes better volume
• From Beranbaum, using more whites than yolks help with the structure of the cake
• Inverting the cake as soon as it's done and leaving it to cool for several hours in that position helps the cake to hold its shape
• You must not grease your chiffon cake pan (and yes, you need a chiffon cake pan, don't ask me how I know) so that the cake will not fall
• Read More >>

Kue Keranjang (Basket Cake) Nian Gao - Tii Kwee Recipe for Chinese New Year

pictures of http://www.detikfinance.com

Kue Keranjang is also called as Nian Gao (年糕) or Tii Kwee (甜棵) in Hokkian lips style, it was called Kue Keranjang Because of the wrapper are made from bamboo that named Keranjang.Kue Keranjang is cake that made from glutinous flour and sugar. It has elastic and sticky texture. This kind of cake is a special cake for Imlek Celebration (Chinnese New Year),everywhere Chinese people celebrating their new year. Kue keranjang used to use as an offering for spirit, six days almost to imlek new year (Jie Sie Siang Ang) until the day of imlek. As an offering for spirit, this cake should not be eaten until Cap Go Meh Day ( 15 Days after Imlek Day).

People believe that the cake was given for satisfying Dewa Tungku suppose to deliver the report to the Heaven King (玉皇大帝，Yu Huang Da Di). Beside that, Its shape was round that mean the unity of the celebrator family is still going on, keep on peace and having spirit for facing the new year in front of them.

Kue Keranjang is produced in many town, like Bogor and Yogyakarta in Indonesia.

The Origin of the Name

Kue keranjang has originally named as Nien Kao or Ni-Kwee or Yearly Cake (Seasonal Cake) because the cake are only made once a year at the almost periode to Imlek (Chinnese Lunar New Year). In East Java, this cake was named as Kue Keranjang because of the wrapper is made from keranjang with a little hole in the middle. In West Java, it was named as China Cake for confirming the origin of the cake is China, but some references are call China Cake Because of the producer are Chinnese (In Indonesia Familiarly call as Tionghoa).

Tee Kwee, In Hokkian style, is Sweet Cake and People are used to guess about the taste.

Ingredients and How to Make Kue Keranjang:
For the measurement, depend on you.

• Glutinous Flour and Granulated Sugar. Glutinous Flour is made self from hard pounded and sifted of glutinous rice, and make sure that the flour is truly soft.
• Make A syrup from the granulated sugar
• Mix well the Flour and the syrup, then let it for 10 days.
• After 10 days, add syrup again to the dough until the dough is not solid
• Prepare some baskets with diameter from 8 to 10 cm, sheeted with smoked banana leaf (faded leaf)
• Pour the dough into these baskets, and steam for about 9 hours
• Wrap the cake with banana leaf and store it well. Kue Keranjang can be store from Six Months to a year without a decreasing of the quality.

Serving Suggestion :

• 1st Suggestion: Choose the Solid one of the cake, peel the taro or sweet potato, slice its into medium pieces (cake and taro/sweet potato), press cake and taro/sweet potato, then dye it into dough of wheat flour, fried well.
• 2nd Suggestion : Choose the Solid one of the cake, slice thin, wrap it by banana leaf, fill it with 2 tablespoon of coconut milk and pandan leaf, steam it well
• 3rd Suggestion : Choose the Solid one of the cake, slice it in medium size, dye it into dough of wheat flour and egg, fried well
• 4th Suggestion : Steam the cake mildly, slice it thin or medium depend on you, then mix them with grated coconut, if you like salty taste, pour salt into the cake.

Best Canadian Butter Tarts

picture of http://www.bbcgoodfood.com

Ingredients :

• Pastry for double crust 9-inch pie shell
• 1 cup (250 mL) Thompson dark raisins
• 1/2 cup (125 mL) butter
• 1 cup (250 mL) brown sugar, packed
• 1 cup (250 mL) corn syrup (grease cup before measuring)
• 1/2 tsp (2 mL) salt
• 2 large eggs, lightly beaten
• 1 tsp (5 mL) vanilla

How to Make Canadian Butter Tarts?

Line tart tins with pastry. Preheat oven to 450 F. In a heavy saucepan, combine raisins, butter, sugar, syrup and salt. Set over low heat until butter is melted and mixture is warm, stirring to dissolve sugar. Don't let mixture get hot. Remove from heat and stir in eggs and vanilla. Spoon filling into pastry-lined tart shells, filling each 2/3 full. Bake in 450 F oven for 10 minutes. Reduce heat to 350 F and bake five minutes more or until pastry is golden. Don't let filling bubble over pastry or you will have trouble getting the tarts out of the pans. Let cool before removing from pans.

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Strawberry Cake Recipe

picture of http://www.mykitchensnippets.com

Ingredients :

• 1 box of white cake mix
• Some fresh strawberry
• 4 tbsp of strawberry jam
• 3 tbsp of warm water

For vannila pudding :

• 400 ml milk
• 3 tbsp of custard powder
• 5 tablespoons of sugar
• 3 eggs
• 3 tablespoons of unsalted butter
• 1 tsp vanilla

How to Make Strawberry Cake?

1. Make cake according to the direction on the cake box. Bake until golden brown and let it to cool.
2. Mix eggs with sugar, custard powder with milk. Mix together in a pot. Place over medium heat, mixing all the time and bring to a slow boil. Remove from heat, add in butter and vanilla.
3. Let the custard cool down and pour it over the cake. Let it cool down and decorate the top with fresh strawberry.
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Zebra Cake Recipe

picture of http://www.mykitchensnippets.com

Ingredients :

• 6 eggs
• 110g sugar
• 150g cake flour
• 1/2 tsp baking powder
• 1/2 tbsp emulsifier/ovalet (optional)
• 100g butter, melted
• 30g condensed milk
• 1 tsp vanilla essence (optional)
• 2 tbsp cocoa powder )
• 1 tsp of instant coffee )Mix this 2 ingredients with 3-4 tbsp of hot water

How to Make Zebra Cake ?

1. Preheat oven at 350 degree F. Prepare and grease a 8 inch round cake pan.
2. Sift flour and baking powder. Set aside.
3. Beat eggs, flour, sugar and emulsifier on high speed for 10 minutes or until batter turns light and creamy, i.e. thick ribbon state. To test, lift beater. Batter drops from beater should disappear when you count from 1 to 10.
4. Pour melted butter, condensed milk and vanilla essence (if any). Mix at slow speed.
5. Divide batter into 2 equal portions. Fold chocolate solution into one of the batters.
6. Using tablespoon, scoop 3 tbsp of uncoloured batter into centre of cake pan. Then, scoop 3 tbsp of chocolate batter on top of uncoloured batter.
7. Repeat until you have finished about half of the batter. Reduce to 2 scoops each now and continue layering.
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Easy Pumpkin Butter Recipe

picture of http://nofearentertaining.blogspot.com

Ingredients:

• 1½ cups (or one 15-oz can) of pumpkin puree
• ¼ cup brown sugar
• 2 Tbsp white sugar
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• ¼ cup water or apple juice

How to Make Pumpkin Butter ?

1. In a large saucepan, combine all ingredients.
2. Bring to a boil, stirring constantly.
3. Reduce heat to low.
4. Let mixture simmer for approximately 30 minutes to an hour or until it thickens.
5. Stir frequently.
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Homemade Pumpkin Butter Recipe

picture of http://nofearentertaining.blogspot.com

Pumpkin Butter Ingredients :

3 1/2 cups fresh pumpkin purée
2 1/2 cups brown sugar
1 lemon, juice and grated rind
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice

How to Make Pumpkin Butter ?

Combine the fresh pumpkin with brown sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours

Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-inch head space. Seal with sterile, 2-part lids and rings, as manufacturer directs, processing 10 minutes in boiling water bath. Cool and adjust seals. Read More >>>