320 cc milk or water
45o gm Flour
1 Tablespoon of vegetable oil or butter
1.5 teaspoon salt
16 gm yeast
200 gm sultanas
1.5 teaspoon cinnamon
1 tablespoon bread improver
1-3 tablespoons of gluten

Makes a beautiful sultana bread.

Ingredients:
3 cups of plain flour
250 gr butter
pinch of salt
1/4 cup of caster sugar
ice water

7 Granny smit apples
1 teaspoon of Cinnamon
3 tablespoons of sugar
1 cup of sultanas

2 cups of milk
4 heaped tablespoons of custard powder
2 tablespoons of sugar
3 drops of vanilla extract

Directions:
Peel the apples and chop into even small pieces
Add 1 tablespoon of water and the sugar
Place in microwave for 10 minutes on high
Remove from microwave and add the sultanas and cinnamon and mix. Leave to cool

To make the pastry-
In a bowl mix the flour with the salt. Cut the cold butter into small cubes and add to the flour. Crumble the butter and flour with the tips of your fingers.
When combined add the sugar. Grease a spring form baking tin and line the bottom with baking paper
Press the crumbled pastry into the spring form evenly and onto the sides.
Take remainder of pastry and add 1-2 tablespoons of ice water and knead into a ball.
Roll out the pastry and cut even strips to line the top of the apple tart.

To make the custard:
Place all ingredients into a small saucepan and bring to a boil all the while stirring
The custard should be thicker than store bought custard
Leave to cool a little

To assemble:
Place a layer of the apple on the crumbled pastry spring form. Then a layer of the custard then finish of with the apple.
Decorate the top with strips of pastry. Brush pastry top with a little water and sprinkle white sugar over the top.

Place in the middle of the oven and bake in 180 degrees Celsius for abut 50-60 minutes or until golden brown.

Before serving sift some icing sugar over the top.

Ingredients :
75 gram palm sugar
75 gram light corn syrup
25 gram butter
50 gram chocolate chips
125 gram rice crispy
100 gram peanut paste
75 gram cooking chocolate, melted

Directions:
1. Grease a brownies tray with butter
2. Heat the sugar and syrup until thick. Add the butter stir until all mixed. Add the chocolate chips stir till mixed than take off the heat
3. Add the peanut paste mix than add the rice bubbles.
4. Pour into the brownies tray and chill
5. Use a piping bag to decorate with the melted chocolate.
6. When set cut into squares and store in airtight container

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Ingredients:
1/2 teaspoon yeast
4 tablespoons warm water
150 gram flour
100 gram caster sugar
150 cc santan
1 egg yolk
Butter

Directions:
1. Mix the yeast and warm water and stir until dissolved
2. Beat the sugar and egg until frothy and increased in volume. Add the flour and mix till combined then add the yeast mixture
3. Add the santan and whisk until well mixed. Leave in warm place to rise
4. Heat the cake tin ( I use the rectangle muffin tray) Grease the muffin tray and pour mixture into the tray. It should be hot and you can hear a sizzle as you pour in the mixture.
5. Cook on top of the stove until cooked about 5-6 minutes. You could sprinkle grated cheese over the top or chocolate sprinkles or whatever you fancy.

Tags: kue pukis, indonesian, recipes, cake, jajan

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Ingredients:
2 eggs
4 egg yolks

900 ml tepid water
700 gram self raising flour
180 gram caster sugar
1 teaspoon salt
160 ml santan
80 ml vegetable oil
Green colouring
2 teaspoons pandan pasta
Vanilla Essence

Directions:
1. Beat the egg briefly than add the warm water, beat until frothy
2. Add all dry ingredients and beat until combined and smooth
3. Add vanilla essence, green colouring and the pandan pasta and vegetable oil, stir until well combined
4. Pour into a heated greased round cast iron pan
5. Cook on top of the stove until the batter rises and forms bubble holes
6. Sprinkle caster sugar over the holes. Close with lid until cooked
7. When cooked take of the heat. Spread with butter than jam.
8. Fold in half and spread the top with butter again
9. Cut into triangles and serve warm

 

INFO»

Green layer:
1 Pkt Agar-agar  no colour
1.5 Glass coconut cream (santan )
200 Grams caster sugar
Green colouring
5 Egg whites
2 Cups of coconut meat

White Layer :

1 Pkt agar-agar no colour
3 Glasses of coconut cream (santan)
150 Grams caster sugar
2 Egg yolks
100 Grams green tape ketan. ( tape -rice wine with green colouring)

Directions:

1. Cook the agar-agar with the santan ( coconut cream), sugar and green colouring until boiling.
2. Add the coconut meat.
3. Leave for one minute to simmer than take off the heat. Leave to cool.
4. Beat the egg whites until firm than add the mixture above. Beat until well mixed. Pour into a mould.
5. Leave until set
6. Add all the ingredients for the white layer except the the egg yolks and tape ketan. Bring to boil than take off the heat.
7. Beat the egg yolks than add to the mixture above.
8. Beat on high speed so as not to separate the egg with the santan until well combined.
9. Add 2 to 3 tablespoons of tape ketan on top of the green mixture than pour white mixture about 2 cm
10. Keep layering in this method until all the mixture is finished.
11. Leave to set.

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mixture II
5 egg whites, or equal quantity as the egg yolks
1 teaspoon of tartar
1/2 cup caster sugar

Preparation:
Preheat oven electric 200° C
1. Mix all the ingredients for mixture I.
2. Prepare mixture II by beating the egg whites till firm. Add the tartar and then add the sugar
Little by little till peaks form
3. Fold mixture II into mixture I little by little
4. Pour into a ring form
5. Bake in oven for 50-60 minutes
6. Remove from the oven and turn over onto a wire cake rack. Let cool before attempting to remove.

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Instructions:
1. Preheat oven to 350 degrees F (180 degrees C).
2. In a small bowl, combine coconut milk , pandan extract . Add the 1/4 tsp. of pandan paste. Set aside.
3. With an electric mixer OR by hand, beat the egg yolks, sugar, vegetable oil and vanilla until well combined. Beat in coconut milk/pandan extract mixture.
4. Sift the self-rising flour three times into a large bowl. Make a well in the centre of sifted dry ingredients, and whisk egg mixture into the flour mixture.
5. With an electric mixer, beat the egg whites until frothy. Add the cream of tartar and beat until firm peaks form. Fold the beaten egg whites into the flour/egg yolk mixture in two batches using a balloon whisk or rubber spatula.
6. Gently pour the batter into a 9 or 10-inch (23-25 cm) ungreased tube or angel food cake pan. With a spatula, spread batter to even out top. Bake in preheated 350 degrees F (180 C) oven for 45 minutes or until the cake feels spongy to the touch.
7. Remove cake from oven, and carefully invert the pan (upside down) onto a cooling rack. Do not remove cake from pan until completely cooled. Once cake has cooled, run a spatula around the sides and centre tube of the pan to release the cake. When you are ready to slice the cake, use a thin sharp knife with serrated blade, and cut with a “sawing” action opposed to slicing through the cake.

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125g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the flour)
330g (1 1/2 cups) sugar
280g (1 very slightly rounded cup) very ripe, mashed banana
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
2 large eggs (we use eggs with a minimum weight of 59g)
100ml (1/3 cup + 1 tablespoon) buttermilk
225g (1 1/2 cups) self-raising flour
1/2 teaspoon bicarbonate of soda

1. Preheat oven to 160 degrees Celsius fan-forced. If you don’t have a fan-forced oven, preheat the oven to 180 degrees Celsius.
2. Grease the side and base of a 22cm diameter (inside top measurement) round cake pan. We use a spring form pan for easy removal of the cake. Line base of the pan with non-stick baking paper.
3. Place butter, sugar, banana, vanilla and eggs in a food processor.
   Process for about 2 minutes. Scrape down sides of processor. Add buttermilk and pulse to combine.
4. Sift flour, salt (if using) and bicarbonate of soda together into a large bowl. Add flour mixture to food processor and process until just combined.
5. Pour batter into prepared pan.
6. Bake for about 50-60 minutes, or until a skewer or knife inserted in the centre of the cake comes out clean.
7. Leave cake to cool on a wire rack.
8. Spread cooled cake with cream cheese icing. Store cake in an airtight container in the refrigerator.

Cream Cheese Icing
90g cream cheese, softened
45g butter, softened
210g (1 2/3 cups) icing sugar
1 1/2 teaspoons lemon juice

1. Beat cream cheese and butter with an electric mixer until creamy. Add sifted icing sugar and beat until smooth. Add lemon juice and beat to combine. Spread icing over top and sides of cooled cake. © www.exclusivelyfood.com.au

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Ingredients:

167ml (2/3 cup) oil (we use peanut oil, but any mild-flavoured oil could be used)
2 large eggs (we use eggs with a minimum weight of 59g)
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
124g (1/2 cup) drained crushed pineapple (unsweetened)
1 1/3 cups finely grated carrot
80g (2/3 cup) chopped pecan nuts
295g (1 1/3 cups) caster sugar
200g (1 1/3 cups) plain flour
1 teaspoon ground cinnamon
1 1/4 teaspoons bicarbonate of soda
Extra chopped pecan nuts, for decorating

Directions:

1. Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
2. Grease the side and base of a 20cm diameter (inside top measurement) round cake pan. We use a springform pan for easy removal of the cake. Line base and side of the pan with non-stick baking paper.
3. Stir oil, eggs, vanilla, pineapple, carrot, pecans and caster sugar together in a large bowl.
4. Sift in flour, cinnamon and bicarbonate of soda. Stir until combined.
5. Pour mixture into prepared pan.
6. Bake for 55-65 minutes. When the cake is ready, a thin-bladed knife or wooden skewer inserted into the centre of the cake will come out without any batter attached.
7. Cover cake with a clean tea towel and allow to cool in pan.
8. When cake has cooled, spread top and sides with cream cheese icing and sprinkle with extra pecans.
9. Store cake in an airtight container in the refrigerator. We allow slices of the cake to come to room temperature before serving.

Cream Cheese Icing
60g cream cheese, softened
30g (1 1/2 tablespoons) butter, softened
2 teaspoons (10ml) fresh lemon juice
180g (1 1/2 cups) icing sugar, sifted

Using an electric mixer or electric hand-held beaters, beat cream cheese, butter and lemon juice until light and fluffy. Gradually beat in sifted icing sugar and beat until icing is smooth. © www.exclusivelyfood.com.au

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