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The second layer cake that I've baked.. have been wanting to bake this cake eversince I first saw it in KG's blog.. just like any other lapis cake that uses fruits.. this one tastes slightly different than my banana and durian lapis cake.. it has that sweet thang taste and I think mom wud love the taste of this chempedak lapis cake as much as the other two!





Ingredients
500g butter ( I used Golden Churn)
1 tbsp vanilla extract (I added a tsp vanilla powder)

(B)
14 yolks
6 eggs
275g caster sugar
2 tbsp ovalette

(C) sift together:
100g HK flour
1/2 tsp baking powder

(D) blend together:
500g cempedak flesh
150g condensed milk


Method
1. Preheat oven.. 175C.. prepare a greased 8x8x3.
2.Beat A for about 3 minutes, set aside.
3. Beat B until light and fluffy, about 10 mins
4.Fold A into B until well incorporated.
5.Fold C into the AB mixture, mixing well.
6.Start layering batter.. I weigh 75g for each layer and bake using upper fire (grill).
7. Once bake.. take 2 tbsp of chempedak paste and spread it evenly and bake again for abt 3 mins or till chempedak layer is well dried!
8. Continue to do so till ur done with ur batter... batter-chempedak-batter-chempedak.. lol i think all in all i had to take in and out my baking pan more than 40 times!!
9. Bake last layer using upper and lower heat.. 150C for abt 20mins.



I also baked four other lapis cake.. lapis prune, lapis rempah, lapis nutella strawberry and lapis nutella.






Recipe of lapis prune and lapis rempah u can get fm my previous post... recipe of both lapis nutella u can get fm abg Rozzan blog.



Sorry but u guys hv to do ur own google translate for now cos I need to sleep early as tomorrow i hv a few more cakes to bake.. nite peeps!
17




Is it just me or is it the weather that makes me feel really really tired during day time.. I dont feel like doing anything but always end up cleaning.. today i did Sonia's room.. putting aside her old clothing that she can no longer wear.. placing it in a box to be given away.. some she didnt even get to wear cos her mama simply loves to shop for her.. tsk tsk

Looking at all her clothing makes me think of the time I had her.. she was such a beautiful tiny little baby and only weighed 2.4kg.. eventho she was tiny.. I still had to undergo emergency c section cos her heartbeat was getting slower and slower.. I never thought that I would go thru that after taking the epidural but.. oh well.. she was out within a couple of hours and papa didnt get to go in the operating theater.






Sonia is two and half years old now.. she has two wardrobes full of clothing and I dont think I can ever stop buying clothing for her as long as I get to travel with hb (cos thats the only time I shop for clothing and cos we're both girls...) :o)

So anyway.. I baked this cookie last night and after I was done covering all the almond london with chocolate I had abt 1/4 of melted chocolate left.. so what did i do?? I added cornflakes to it and now I hv another type of cookie.. hehehe


Ingredients
125g butter
225g flour*
1 tsp emplex* (*sieve)
70g icing sugar
1 egg yolk
1/2 tsp vanilla essence
150 seeds shelled almonds (i get abt 100pcs out of this recipe)

Topping
300g of cooking chocolate (I used valrhona 55%)
1/3 tsp vegetable fat - shortening (I used cocoa butter- 80g)
Adequately chopped almonds, roasted (i didnt use)





Method
Preheat oven 175C.. bake almonds for abt 15 mins.. Let cool.
Whisk butter, icing sugar and vanilla essence until well combined. Add in egg yolk and beat until well mix. Turn mixer to low speed, add flour a little at a time till it form a soft dough.
I used measuring spoon to scoop out dough to get an even size (1 tsp).. roll dough and press toasted almond in the middle and cover it back n shape it oval.. arrange in a baking tray.
Bake at 175C for 20 minutes or golden. Cool completely. (mine was done within 12mins)
Using double boiler method.. Melt the cooking chocolate.. once melt add vegetable fat (cocoa butter), stir well.
Take a piece of almond london, put in a small paper cup, Spoon 3/4 tsp melted chocolate and pour it over almond london. Arrange almond london close to one another. Sprinkle some chopped almonds while the chocolate is still soft. Let chocolate harden and store in airtight container. (I dipped each almond london into melted chocolate and placed it into a paper cup)



Note: Chocolate was too runny after i added 80g of cocoa butter.. next time I will only use 30g..

Source: CMG
25


And now...may I present...the long awaited...

Ms SONIA!


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I had planned to post this one after my puding post but didnt do it cos i was like a zombie lol.. trying very hard to type properly and at the same time creates a lot of typo error ha!

Remember when i said last night we were out and abt on our own - very precious time for us since we dont get to do that as often as we want- well I managed to get a few stuff for my two boys.. "butang baju aku mana pahhhhhh" hehehe .. baju kurung melayu for both (usually i will get one but this year hb decided to wear one too.. woahhhh) and kain samping.. (woaaahhhh again hahahha)

There is a simple explaination as to why this year he decided to wear em.. for the past few years.. come what may.. we will make an effort to drive to KL to get his baju datok datok aka batik sutera shirt fm Noor Arfa but this year it doesnt look like we are able to do that.. sooo it was either he used whatever he has in his wardrobe, drive in to JB this weekend to find a nice batik sutera shirt and get stuck in a massive traffic or buy something that doesnt make him feel warm while visiting on the 2nd day of Eid..

















All the pic abv was taken last night after Iftar.. very crowded and there is no way I am able to take pics like this on weekend cos u simply cant even walk.. too many ppl and what u saw is just on one side of the road.. they have another super big bazaar on the other side of Geylang.. ppl auctioning carpets.. ppl selling all sort of stuff for upcoming Eid.. ppl selling all kinds of yummy food.. and best of all u get to bump into old friends and relatives.. and to be honest.. both hb and I wouldnt want to miss out on this once a year affair ... especially going there on the eve of Eid.. its super crowded and at the same time its fun to do ppl watching hehehe..
10




Am gonna be quick cos I am really really kaput.. its been a super long day and my body is aching all over.. we had iftar at moms cos guess what.. today we had a night off.. mom agreed to look after Sonia so that we can do a little bit of shopping without our little rascal heheh..





Sonia is one happy baby.. her smile is so so contagious and she talks alot.. and let me repeat.. ALOT.. she sings all the time - i think i will load some of her videos one of these days.. she can recognise numbers even when u jumble them.. her fav words nowadays.. (if she drops something or when she falls down) are.. "its ok.. its alright.. let it be" hahahha.. so so cute..







Today I did a recording of her singing in her bathtub.. she kept on singing "twinkle twinkle little star" non stop and wud always end each time with.. "thank you.. thank you" .. and as if thats not enough to make me laugh.. she wud nod her head and say "thank you" at the same time hahaha








Anyway I promise I will try to load her videos someday yah.. so ok.. this is the desert that I had prepared for iftar.. recipe is fm Primarasa - Seribu Rasa Puding.





Ingredients
Adonan Marmar
400ml susu cair - (400ml full cream milk)
50g gula pasir - (50g sugar)
7g agar agar bubuk putih (7g agar2 powder)
2 putih telur (2 egg white)
50g gula pasir (50g sugar)
25g dark cooking chocolate - lelehkan (melted)
1 tsp chocolate paste


Lapis Chocolate
400ml susu cair - (400ml full cream milk)
2 tsp agar agar bubuk chocolate - I used agar agar putih
1 tsp jeli bubuk - ( instant jelly powder)
100g gula pasir - (100g sugar)
1 tbsp cocoa powder
100g dark cooking chocolate - lelehkan (melted)


Method
1. Siapkan cetakan bundar berlubang tengah volume 1750ml, basahi dgn sedikit air matang.

2. Campur susu, gula, agar agar dalam panci, jerang di atas api sambil diaduk aduk hingga mendidih, sisihkan. Kocok putih telur dgn mikser sambil masukkan gula pasir sedikit demi sedikit. Kocok terus hingga adonan mengembang. Masukkan adonan agar agar ke dalamnya secara bertahap sambil terus dikocok. Bagi adonan menjadi 2 bahagian.

3. Campur 1 bahagian adonan dengan melted chocolate dan chocolate pasta sambil diaduk terus. Satu bagian lagi biarkan tetap berwarna seperti aslinya.

4. Tuang 1/2 adonan chocolate ke dalam cetakan bergantian dengan adonan berwarna putih. Tuang terus secara bergantian hingga adonan habis. Dgn menggunakan garpu, buat guratan-guratan pada adonan hingga membentuk pola seperti marmer, ratakan permukaanya. Biarkan hingga agak mengeras.

5. Lapisan chocolate: Masukkan semua bahan lapisan ke dalam panci, jerang diatas api dan masak sambil diaduk hingga mendidih, angkat. Segera tuang adonan lapisan chocolate ke atas puding marmer dalam vetakan. Sisihkan hingga mengeras.

6. Keluarkan puding dari cetakan, potong potong dan hidangkan dgn hiasan buah peach.




I will try to do the translation tomorrow if not u guys do google translate ok

Cheers!

23




Imagine doing these in the middle of the night.. eeekkk it can be pretty monotonous and it makes u feel so so soooo tired... I couldnt sleep last night.. tks to a single shot of con panna! And when for some reason I had probs accessing blogspot.. I knew I had to do something.. reading a book will definitely make me sleepy but at the same time its good cos i need to finish up reading my long overdue book BUT nooooo Rima has to go to the kitchen and start baking.. smart move Rima :ox





Anyway I only went to bed after sahur and munching on this suji hehhe.. and yes of cos i can let u know the texture of this suji.. remember the bai suji?? yes this one tastes exactly like bai suji.. light, crunchy and hollow inside.. I likeeee.. so thank you kak fida of myresepi for sharing this recipe!


Ingredients
600-800g flour - sieve
500g powdered sugar / icing - sieve
500g ghee
1/2 tsp vanilli powder
1 tsp bicarbonate of soda - sieve
3 eggs yolks





Method
Mix Sugar and ghee till well mixed.
Add egg yolks and mix again.. add the vanilli and b. soda and mix until well blended.
Add flour a little at a time.
Take a little dough and roll it into small balls.. place it on baking tray - I did what was recommended .. I used my measuring spoon (1/2 tsp) for every ball to get an even shape and size.
Bake at 150C for 10-12 min.
Let the cookies cool and keep in airtight container.





I decided to half this recipe simply cos it was too late when i started baking em plus u get lots out of this recipe since the size of each ball is 1/2 tsp :op


Oh bef I go.. besides suji.. I also managed to bake my almost famous amos cookies, vanilla cat's tongue for my sis and also pandan cats tongue for mom.. phewww.. almost done now :o)




Cat's tongue recipe u can get it fm my previous post except i used a tbsp of pandan paste instead of mocca paste.
22




Let me just finish up posting another cookie recipe which I managed to bake last weekend.. was curious on how this one wud turn out cos I hv never used lemon juice in making cookies bef.. very refreshing I must say.. and very addictive too cos u can never get tired of eating something that has a lemon tint in it - dont u just love new recipes?? not only u get to try out new stuff.. u get to taste new type of cookie too :o)





Oh if ur curious if this cookie is really a crunchy type or not.. All I can say is.. krup krup krup hehehe


Ingredients
275g Nestle Corn Flake - roughly mashed
200g butter
50g shortening
100g granulated sugar
150g flour
1 tbsp full cream milk powder
2 egg yolks
1 tsp emplex (optional) - I used
1 tsp lemon juice
1 tsp Baking Powder
1 tbsp grated lemon zest





Method
Place Corn Flake in bowl, set aside.
Beat butter, shortening and sugar until smooth, add eggs, beat again for a while, add the emplex and baking powder, whisk for one minute. Pour lemon juice and grated lemon zest, mix well.
Add the flour, stir well. Place batter in a Piping bags, snip tip with scissors 1/2cm. Pipe batter onto Corn Flake, roll, lift and place in a greased baking pan
Bake in oven at 150C for 30 minutes..(mine was done within 20 mins)





Source: Fatma Bahalwan
41


We took everyone out for iftar to show our appreciation to them for being there when we needed them the most while we were in Jkt.. so ty everyone...



Anyway.. My son came home with his bike yesterday.... Theres not much I can say to u son except pls do take care of urself while riding.. seeing him riding off with his bike reminded me of the time I send him off to primary school.. how time flies.. hes all grown up now..



.... and no dear.. u cannot take motorbike licence! hehehe


Well ok.. I'm off to bed early... been yawning non stop.. so gut night!
12

No no no.. when I say Snow Princess.. I dont mean.. Dora the Explorer hehehhe.. this cookie is actually called Putri Salju.. direct translation wud be Snow Princess ahakkk... I'm planning to bake this gem again bef Eid cos after dividing it and munching on it non stop last night.. I dont think this cookie is gonna last till tmrw hahaha... I am crazy over this classic super melting moment cookie.. super easy to do and pls watch ur fingers when u roll ur hot cookies into the powdered sugar.. cos this cookie not only burns ur fingers.. it also burns ur dream of looking sexy for Eid muahahha





Ingredients:
250g margarine - I used butter
2 tbsp milk powder
1/2 tsp baking powder
450g of low-protein flour - cake flour

200g powdered sugar
1/2 tsp vanilli powder - I used 1/2 tbsp


Method
- Preheat oven to 160 deg C
- Grease a baking pan with margarine
- Beat margarine, milk powder, and baking powder until smooth
- Add flour, stir well until ur dough is good enough to shape
- Shape it like crescent
- Bake for 20 minutes, lift it immediately while its hot and roll it into ur powder sugar + vanilli (I sieved my sugar and pls be careful when ur roll em cos it break!)
- Store in airtight container






Source: Ningnong
10




Been three days since I last updated my blog.. too much stuff to do .. too little time to blog abt it.. Eid is coming and ohh I hv lots to bake.. so far so good.. I hv been on the roll and I dont wish to stop hehehe..





So ok now that I hv steamed 3 cake kukus.. I moved on to cookies today and oh boy I fell in love with these cookies bec of its "melt in ur mouth" texture.. so so glad I decided to try out both recipes.. not only do I get to try out a new recipes.. I also get to share these wonderful recipes with all my lovelies :op





Will try to update more often with lots of new recipes .. oh bef i forgot.. I only get abt 120pcs out of this recipe.. had to double the ingredients since I am baking for the family.. Enjoy!





Ingredients
250g Margarine
250g Butter - I decided to use all Butter (ie. 500g)
100g granulated sugar
4 egg yolks
700g flour
4 tbsp Full Cream milk powder

Glazing
2 egg yolks
1 tsp cookie glaze- I used 1 tsp of milk


Method:
Whisk butter, sugar and eggs until blended. (Mixer speed no 1)
Add sifted flour and milk powder, stir gently until well blended.
Take a little, round shape, fill with pineapple jam. Place on a baking tray.
Bake tarts at 140C for 30 minutes, remove from oven, glaze it and place it in the oven again for abt 3mins or so
Remove, let cool, put in jars, cover tightly.


Pineapple jam
Ingredients
4 pcs pineapple, puree
200 gr sugar
1 tsp salt
1 cinnamon stick

Method:
Cook pineapple with salt and cinnamon until crispy, add sugar, cook over low heat until dry.. off fire




Ok I promise I will update again tomorrow cos both my sisters just called (its 1:51am).. we are gonna go for sahur in JK and I will gv u some tips on how to get the same shape for ur Nastar..


Cheers!

Source: Fatma - NCC



Ok I'm back and its 3.45am now.. I am off to bed.. heres the tip to get an even size of nastar.. Roll cookie dough (1/4cm thick).. cut with cookie cutter.. take one layer.. place ur pineapple filling in the center then top it with another layer.. roll like a ball.. thats it.. easy peasy?? hehehe


10




So once again Rima's guest blogger steps in - the husband. I must be good, cos she always calls in the same guest blogger.


Today is a good day for Rima. The burden she has been carrying, the issues she has been having are finally over - solved today. Bottom line is, we hope that Hairi does not do nonsense anymore and stays out of trouble. Your mum was a wreck for the past few weeks you know... (yes, even her son reads this blog from camp...)







I'm looking forward to Eid. Rima goes all coo coo. Then again she's always coo coo. I mean who bakes as much as she does? I'm glad I have supportive staff who eat whatever is given to them - and they are nice enough to always say "whaa so nice". Take this afternoon for example - I come home from work and she complains of being tired. Why is she tired? Because she went to bed at 2am last night, woke up at 5 for sahur and then slept till 8. When Sonia slept for 1 1/2 (!) hours she decided to make cake kukus and her own new creation: Rima's Truffles (more below).. She needs to rest, but is too degil to do so... Ah well. What to do; mother stubborn, daughter stubborn, grand-daughter stubborn, and her two sisters... aiyoo same pot. Lucky I have nice brothers-in-law - they keep me sane... haha...


Anyway, back to Rima (she's complaining that her readers are falling asleep)...






Hehehe ty hb.. I didnt expect u to write so much! So ok.. I am not gonna bore u guys with more yak yak.. just to let u guys know that once again I appreciate all the doa's.. am blessed.. this morning when i received the good news.. I gave my thanks to Allah.. super big load off my shoulder... Alhamdullilah...





Oh heres a simple recipe fm me.. u dont need to be a genius to come up with something like this.. hb lovessssssssss it!!


Ingredients
200g chocolate cake - u can use any kinda leftover chocolate cake .. even cake yg " bantot" hehe
Abt 100g of leftover chocolate ganache
5 tbsp orange juice -
A handful of golden raisins - u can replace with almond nibs if ur not into raisins
Dark cooking chocolate for coating - I used chocolate couverture

Method
Place chocolate cake in food processor - blend - place in big bowl.
Cook orange juice and raisins for a good 10mins over low heat - switch off fire.. add raisins into chocolate cake and stir
Melt leftover ganache and pour it over the chocolate cake (double boil).. mix and let it sit for 15mins or so.
Roll cake into balls - set aside
Double boil dark chocolate - hmmm i didnt weigh it.. dip chocolate balls into melted chocolate and place it on ur tray (line with baking paper)
Chill tray ..
Place truffles in paper cups
Serve


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About Me

My photo
Hi.. I am a SAHM to 2 kiddoes..19yr old boy n 2 year old girl.. met my Austrian hubby here in Singapore and hv been living here all my life... my love for baking started when i was 6mths preggie to my daughter, Sonia... my addiction to baking has not stop eversince.. I hope to learn as much as i can abt baking and decorating and then share it with u along the way..