Marble Cake

Marble Cake

Ingredients:

150 gr sugar

9 eggs

250 gr flour

200 gr butter, melted

raisins

chocolate essence

Method:

1) Beat sugar and eggs until thick and fluffy.

2) Add flour, mix well.

3) Add butter, mix well.

4) Add raisins, mix well

5) Add chocolate essence to 1/4 of the mixture.

6) Alternately pour yellow and chocolate mixtures, swirl for marble effect.

7) Bake at 180 deg C for 35 minutes.

Yield:

one 22 cm tube pan

Melinjo Cookies

Melinjo Cookies

Ingredients:

200 gr butter

80 gr sugar

1 egg

150 gr flour

50 gr corn flour

1/2 tsp vanilla

1/2 tsp salt

150 gr melinjo crackers, blend finely

Method:

1) Cream butter and sugar until fluffy.

2) Add egg, mix well.

3) Add flour, corn flour, vanilla and salt, mix well.

4) Add melinjo crackers, mix well.

5) Cover and refrigerate for 10 minutes.

6) Bake at 180 deg C for 15 minutes.

Yield:

40 cookies

White Chocolate Chunk Cookies

White Chocolate Chunk Cookies

Ingredients:

250 gr butter

150 gr sugar

2 eggs

350 gr flour

1 tsp vanilla

200 gr white chocolate chunks

150 gr cashew nuts

Method:

1) Combine butter and sugar. Mix well.

2) Add eggs, mix well.

3) Add flour and vanilla, mix well.

4) Add white chocolate chunks and cashew nuts, mix well.

5) Bake at 180 deg C for 10 minutes.

Yield:

48 cookies

Klappertaart

This is the easy and express version of klappertaart, one of the most irresistible desserts in the world ^^

Klappertaart

Ingredients:

200 ml milk

25 gr corn flour

50 gr flour

300 ml milk

80 gr sugar

1/4 tsp salt

3 egg yolks

50 gr butter, melted

200 gr coconut

100 gr almond

50 gr raisins

1 tbsp rum essence

cinnamon powder, omitted

Method:

1) Combine milk, corn flour and flour. Set aside.

2) Heat milk, sugar and salt. Stir until mixture boils.

3) Add flour mixture, stir until mixture boils. Remove from heat.

4) Add egg yolks, mix until well combined.

5) Add butter, mix until well combined.

6) Add coconut, almond, raisins and rum essence. Mix until well combined.

7) Sprinkle with cinnamon powder.

8) Bake at 170 deg C for 60 minutes.

9) After cooled, refrigerate for 60 minutes.

Yield:

one 20 x 20 x 4 cm baking pan

Source:

Modified From Sedap Sekejap

Speculaas

Speculaas are also called Dutch spice cookies or windmill cookies. Since I have neither speculaas mold nor brown sugar, I use my lovely cookie cutter and white sugar instead. The cookies turn out fine, but I will definitely use brown sugar on my next attempt :)

Speculaas

Ingredients:

100 gr butter

100 gr brown sugar

1 egg

250 gr flour

1 tbsp speculaas spices

1/2 tsp baking powder

Method:

1) Cream butter and sugar until fluffy.

2) Add egg, mix until well combined.

3) Add flour, speculaas spices and baking powder, mix until well combined.

4) Cover and refrigerate for 30 minutes.

5) Flatten dough with a rolling pin and cut into shapes.

6) Place cookies to a lightly greased baking tray.

7) Bake at 170 deg C for 15 minutes.

Yield:

50 cookies

Source:

In My Life

Tuna Maki Sushi

A healthy, delicious and simple meal :)

Tuna Maki Sushi

Ingredients:

nori

sushi rice

toasted sesame seeds

Tuna Filling:

tuna, chopped

boiled eggs, chopped

japanese mayonnaise

Method:

1) Place a layer of nori on the bamboo mat.

2) Spread sushi rice over nori. 

3) Sprinkle toasted sesame seeds over rice.

4) Flip nori over, so the sushi rice is facing down.

5) Place tuna filling horizontally.

6) Roll mixture into sushi roll.

7) Slice into 6 equal pieces.

8) Serve with soy sauce or teriyaki sauce.

9) Tuna filling: Combine all ingredients, mix well.

Yield:

6 tuna maki sushi

Soft Buns

These buns are unbelievably light, fluffy and soft! They are delicious eaten plain or with a little spread of butter and jam. Fillings such as cheese, chocolate, sausages and tuna can also be used for variations :D

Soft Buns

Ingredients:

250 gr flour

40 gr sugar

6 gr active dry yeast

1/4 tsp bread improver

2 egg yolks

125 ml cold milk

50 gr butter

1/4 tsp salt

Glazing:

1 egg yolk

1 tbsp milk

Method:

1) Combine flour, sugar, active dry yeast and bread improver in a bowl, mix well.

2) Add egg yolks, mix well.

3) Add cold milk, mix well.

4) Add butter and salt, knead for 20 minutes.

5) Form into ball. Cover with plastic wrap and towel. Let rise for 30 minutes.

6) Punch dough down.

7) Divide dough and shape into 40 gr buns. Cover and let rise for 30 minutes.

8) Glaze with egg mixture. Sprinkle with desired toppings.

9) Bake at 170 deg C for 15 minutes.

10) Brush tops with melted butter. Cool and serve.

Yield:

12 buns

Source:

Modified From NCC

Green Tea Layer Cake

This green tea layer cake is made for dear J, as he loves green tea sweets and desserts :D The cake is light, moist, soft and not too sweet. I love the beautiful colour and unique fragrance of green tea. The buttercream also complements the green tea flavour perfectly. I will definitely try using green tea while making bread and cookies, or perhaps I should experiment with other types of tea? :)

Green Tea Layer Cake

Ingredients:

6 egg yolks

30 gr sugar

75 ml oil

100 ml water

105 gr flour

10 gr green tea powder

1/2 tsp baking powder

1/2 tsp baking soda

pinch of salt

6 egg whites

1/2 tsp cream of tartar

50 gr sugar

Buttercream:

40 gr butter

40 gr icing sugar

Method:

1) Combine egg yolks and sugar, mix well.

2) Add oil and water, mix well.

3) Add sifted flour, green tea powder, baking powder, baking soda and salt, mix well. Set aside.

4) In another bowl, beat egg whites and cream of tartar for 5 minutes.

5) Add sugar, beat until the mixture is stiff.

6) Fold egg whites into the egg yolk mixture, mix well.

7) Bake at 180 deg C for 20 minutes.

8) After cooled, divide cake into 4 parts.

9) Spread one part with buttercream, place another part on top. 

10) Repeat with remaining parts. Slice to serve. 

11) Buttercream: Beat butter until light and fluffy. Add sugar, beat until smooth.

Yield:

one 24 x 24 x 4 cm baking pan