Oreo Cake Pop

This year, I would like to be more "relax" with all the end of the year festivities. It started from the Sinterklaas (note: It is NOT Santa Claus celebration!), our son birthday party with some of his school friends (we did it before the school vacation), the school Christmas brunch, the school Christmas market, the "traktatie" at school (birthday treat at school), the actual family celebration of our son's brithday, and Christmas celebration.


This year, I did not bring fancy food to the school Christmas brunch. It was something I bought from the shop. Only the birthday treat, I would like to present something presentable. This year, it is cake pop. The no-bake oreo cake pop. I am not a fan of sweet treat at school, but for once, I think this will make our oldest happy. Peer pressure is quite big.


It is not difficult to make, and I got some tips in dipping the cake pop into the melting candy. This is my FIRST experience with cake pop. The melting candy I bought is only from local supermarket. It works quite well.


I am not sure if the children love it, because the kindergartener here, according to me, is too fussy, too choosy and too spoiled in some ways. Believe me, many of them really talk back to adults. However, they can be very nice sometimes. It might only be a cultural difference.


Anyway, the oreo cake pop, save me the baking trouble. It took me in total around 2.5 hours to produce around 30+ cake pop, exclusive the cooling of the cake before I dipped the cake into the candy. The results? They are not very professional yet, but at least, it looks quite presentable.

The birthday boy to be? He seems happy to be able to treat his friends.
Below, you can find the recipe using around 20 pieces of oreo cookies.

Ingredients
20 pieces of oreo cookies original (with the cream)
185 gr cream cheese
melt candy or chocolate chips

cake pop sticks

Method
1. Crush the oreo cookies using food processor including the cream between the cookies
2. Add half part of the cream cheese
3. Combine the cream cheese and oreo to form a dough-like consistency. Add cream cheese when necessary to achieve dough-like consistency
4. Form the dough into small balls (I used medium size ice cream scoop to help me portioning the dough)
5. Keep the cake in the refrigerator for at least 2 hours
6. Melt the candy or chocolate as the direction on the packaging
7. Cover about 0.75 cm of the sticks with the melt candy and stick it into the cakes. Let it cool for a while
8. Cover the cake pops with the melt candy/chocolate
9. Decorate the cake pops with sprinkles or other decoration

 

Pumpkin Roll Cake

I still have some stock of pumpkin. I bought them a couple of weeks ago because I wanted to make soup and pumpkin based cake. However, because of the usual new priority around the house and with the children activities and demands, I had to cancel my plan several times.

Last weekend, I pushed myself to try pumpkin roll cake recipe. After searching and comparing some recipes, I combined some recipes and end up with the final recipe I used in this posting. If you are a fan of Swiss roll cake, please be warned that this roll cake is not the soft type like the Swiss roll. This one is more similar to carrot cake texture. That is why, the cake should be made thin, to avoid the cake to break.

For the recipe below, I used 2 Lapis Surabaya pans, size 26 cm x 26 cm. The result is optimal. Since you will get two thin cakes, which will yield smaller roll cakes. The small serving portion is, in my opinion, a good balance to the "heaviness" of the cake.

I did not expect my children will love this cake, but they do love it. Each of them can finish 3 thin slices of the roll tart for dessert. I think this is a nice variation to the carrot cake that I always made a few years ago.

Ingredients
100 gr butter - soft, room temperature
200 gr sugar
3 eggs
100 gr cake flour
1/2 tsp baking powder
1/2 tsp baking soda
200 gr pumpkin puree
1 tbsp pumpkin spice or   (1/2 tsp ground cinnamon + 1/8 tsp ground cloves + 1/4 tsp ground ginger + 1/4 tsp ground nutmeg)

For the filling
185 gr cream cheese (1 package)
60 gr butter, soft room temperature
100 gr powder sugar

Method
1. Beat the butter and sugar until it is light and fluffy.
2. Add the eggs one by one and mix until the eggs are well incorporated.
3. Add the pumpkin puree and mix until well incorporated.
4. Add the cake flour, baking soda, baking powder, and pumpkin spice. Mix it with lowest speed until the mixture uniform.
5. Heat the oven 180Celcius
6. Pour the batter into two pans 26cm x 26 cm or slightly smaller.
7. Bake for around 15 minutes until the top of the cake springs back when touched. Do not forget to check regularly and swap the position of the pans when necessary.
8. Remove immediately from the oven and the pan, and let the cakes cool down on a wire rack. Some recipes will recommend rolling it first, but I found it still quite easy to roll the cake when it is cold even without pre-rolling it.
9. Filling: mixed all the filling ingredients until the mixture is smooth.
10. Move the cake to a clean baking paper sheet. Spread the filling on one side of the cake.
11. Start rolling the cake from one side. Wrap it with the baking paper sheet and another layer of cling wrap.

Store it in refrigerator until you want to serve it. I usually take it out of the refrigerator at least half an hour before I serve it. However, my boys are usually impatient and cannot wait. Many times they will just eat it directly.

Cheese Stick Cookie (Kaasstengel)

I grew up eating this cheese stick made either by my mom or my grandma. I love it and I took it for granted. Any time I wanted it, I always got it. Sometimes I helped them to make this, but I did not see it as hard work. It was fun. Other time, when they did not have time to make it, we could just buy it somewhere. We could find from the not-so-good quality (using salt instead of good cheese) or the good quality ones.


Last vacation, my children were pampered by the grandparents. They also enjoyed this cheese stick and another type of cookie with pineapple filling. The cheese stick is easier to make. So, when my children were begging me to make the cookies after we were back to the Netherlands, I decided to just make the cheese stick. This one is Indonesian version, because the Netherlands version is very different. It is difficult to explain the different of the texture and taste, but the Dutch version, in most recipes, uses puff pastry sheet, while the Indonesian version uses all-purpose flour.


Make sure that you use an old cheese type and not the young cheese type. It makes the taste different.


Ingredients
300 gram grated old cheese + 100 gram extra for topping
350 gram all-purpose flour
250 gram butter, soft and room temperature
1 tsp salt
5 egg yolk

2 egg yolk for egg wash

Method
1. Beat the butter and egg yolk until it becomes thick (almost) white mixture for a few minutes.
2. Add the flour, salt and cheese in a few steps and knead the dough until everything is well mixed. You can also use hand in this process. It is not as hard as kneading bread. (Warning: do not over mixed. If you do over mixed, the dough will become oily and the result is not crunchy)
3. Roll the dough using a pin roll until the dough reaches a uniform thickness.
4. Cut the rolled dough into sticks and arrange them on the baking pan. (I used baking paper as liner).
5. Brush the cheese stick with the beaten eggs and sprinkle them with the extra grated cheese
6. Heat the oven 170Celcius. Baked the cheese sticks for around 20 - 25 minutes, depends on your oven. I baked two baking pan together, and I changed the position halfway.

Fresh from the oven

8. Take the baking tray out of the oven and let the cheese sticks to cool down.
9. Store the cheese sticks in the air tight container.

Now, you can enjoy it with a cup of warm tea.

Sweet Potato Curry with Cauliflower Rice

One night, after the children were already asleep and the laundry has been done, we sat in front of the television for a half an hour. I managed to watch part of the Jamie Oliver show and was interested in the sweet potato curry and cauliflower rice. So, I googled it in the internet and found a few similar recipes and the next weekend I went to market to buy the ingredients. It is quite interesting for me, cauliflower as rice!! It has fewer calories and the taste was comparable to couscous.

The children were not amazed, however. They preferred the more "normal" food, rice with chicken curry. But, they had no choice other than to finish the sweet potato curry. Once in a while, vegetarian food is also good, not only for our health but also for our environment.

The downside of cooking this is the mess. If I cook normal rice, I only need to put the rice in the rice cooker and let it cooked by itself. But with cauliflower rice, I have to put it in the food processor part by part because of the size of my food processor. So, that is why it was quite messy.The cauliflower rice itself had a nutty taste. It was definitely not real rice, but I could enjoy it. It is surely an interesting dish for me.

Here is the adaptation of the recipe.

Sweet Potato Curry Ingredients (served around 16 portions)
2 big Sweet potato (wash it clean and peeled; cut the sweet potato into cubes around 2x2 cm)
1 big pink onion (I love the mild taste - cut)
3 cm of grated ginger (I used 1 tsp ginger powder)
1 can of 500 gram chickpeas (drained)
6 tomatoes (chopped)
500 gram tomato puree
3 tbsp Rogan Josh paste
300 gram Spinach
200 ml coconut milk (I used Kara) + 400 ml water
1 handful Coriander stalk and leaves - chopped
brown sugar to taste

Method
1. Heat the oil and brown the onion.
2. Add the sweet potato and cook it for around 5 minutes
3. Add other ingredients except the coriander, sugar and spinach.
4. Cook for around 15 minutes until the sweet potato is tender.
5. Add the coriander stalk.
6. Add sugar and salt to taste.
7. Cook until the sauce is thick and add the coriander leaves and spinach.
8. Serve it with the cauliflower rice.

If  you want to freeze part of it, keep it in a plastic container in portions after it is cool.

Cauliflower rice
Ingredient: 1 big cauliflower and olive oil.
Method: cut the floret and process it with food processor. Sprinkle the cauliflower rice with a bit of olive oil. Bake it for 10 minutes in oven, 180 Celcius. Do  not forget to turn the cauliflower rice halfway of the baking time to avoid it getting burned. The rice can be kept in the refrigerator. Just heat it in the microwave (highest heat) for around 3 minutes, before it is served.

Brioche "cupbread" with Varities Filling

My family loves sweet soft bread. Some of our favorite are the water-roux based bread and brioche bread. As a variation and idea for children's lunch box, I made this week brioche "cupcake" bread filled with some children's favorite filling: chicken mushroom, cheese and chocolate sprinkle.


It is basically brioche bread, but I baked it in a cupcake paper and filled it with some of our children's fave fillings. The effect? They found it cute to eat bread cupcake. And since it is small, I could pack a few cupbread into my oldest's lunch box. He found it practical and he could finish all the bread easily. The plus point for me, I just have to defrost a few cupbreads the night before, put it in the microwave (low heat for only 40 seconds), and pack the cupbreads in his lunch box. Fast in the morning, although I have to prepare them before (2 days before). However, despites the 2-days preparation time, I could prepare at least 30 cupbreads in advance. More than enough for a week supply.


It is better to warm the bread in the oven (also low heat), but for practicality in the midst of morning chaos time, I prefer to warm the bread using microwave. And luckily, my critics are happy enough with that. Aside for the success, I feel that my freezer does not have enough space now for my stocks.

RECIPE IS UPDATED: 29th May 2020

Chicken Mushroom Filling
Chicken fillet (chopped)
Champignon mushroom (cut)
Garlic (I used 4 cloves garlic, pressed)
1-2 tbsp oyster sauce
1 tbsp sweet soy sauce
2 tbsp soy sauce
salt and pepper to taste


Heat the oil, and the brown the garlic. Add the chicken and other ingredients (except mushroom). When the chicken is almost cooked, add the mushroom. Taste and adjust it with salt and pepper. Put aside.


Chocolate Sprinkle Filling
2-3 tbsp butter room temperature
Chocolate sprinkle (I used pure/dark chocolate variant)

Mix the butter and chocolate sprinkle using spoon until they form an almost homogen mass. Put aside.


Cheese Filling
Grated cheese


Cupbread Ingredients
500 grams white bread flour (high gluten flour)
7 grams instant yeast (my local brand yeast, suggests 7 grams for every 500 gr flour)
1 tsp salt
6 eggs (or 5 if you use bigger size eggs)
70 grams sugar
125 ml milk + 1 tbsp creme fraiche
250 grams butter (soft, room temperature)
1 egg, beaten for egg wash

Method
1. Place the flour in the bowl, sugar at one side of bowl, salt at one side of bowl and the instant yeast in the middle. Mix the dry ingredients well, you can immediately use the knead (hook) extension of your mixer.
2. After the dry ingredients well mixed, add the eggs and mix it well.
3. Add the milk and condensed milk and mix again the dough until the milk is good incorporated.
4. Cut the butter in cubes, and add them one by one into the bowl. Knead the dough until the gluten develops well. This is when the dough does not stick anymore to the side of the bowl. It is, however, a bit greasy compared to the dough of normal sandwich loaf, due to the high content of butter and eggs.You should be able to stretch the dough easily, although it will not form a relatively thinner membrane like the dough of sweet bread with water roux method. But it should be similar to that.
5. Remove the dough to a plastic bowl and cover it with cling film (plastic wrap). If you cannot bake it at the same day, store it in the refrigerator overnight, or around 24 hours to let it proof. If you can immediately bake it, you can let it proof at room temperature. By then, the volume of the dough should be at least twice.
6. After the dough rise double in size, punch down the dough and divide into several pieces, around 30-40 grams each. Flat the dough using roll pin and put the filling in the middle of the dough. Cover the filling with the dough and pinch the edges and press it to make sure that the filling will not leak out. Put each bread in a cupcake paper (I used cupcake pan to hold the cupcake paper).
 7. Let the dough to raise again for around 2-3 hours, outside the refrigerator, at room temperature. Brush the top of the bread with the beaten egg.
8. Heat the oven, 180Celcius. I baked 2x 12 cupcake pans (plus extra 6 more cupbreads) and used both lower and upper heat. I exchanged the position halfway through the baking time. Bake the bread for around 30 minute or until the skewer inserted into the bread comes clean. Let the bread cool on the rack before serving it.


My oldest son loves the cupbread so much, especially the chicken mushroom filling. He even gave a couple to one of his best friends, who claimed that he loved the cupbread with chocolate sprinkle filling. And my youngest? He simply ate the filling only and pushed away the bread. 

Green tea Mille-crepe with Azuki Bean

I have seen pictures of mille-crepe tart, or thousand layer pancakes tart pictures all over the internet since last year. I was curious how pancakes can be served as celebration cakes (birthday cake, etc.).


I usually baked something for our family celebration. During my husband last birthday, I used the occasion as an opportunity to challenge myself to make this mille-crepe tart with green tea flavour. I still had a bag of matcha (green tea powder) in my kitchen and was initially planning for green-tea roll cake. However, the mille-crepe tart was quite intricate to try. I saw pictures of these tart from friends posting and from certain cake shops in Asia. The pictures are beautiful.

What made me curious is: pancake as tart? I always thought that pancake, cold one, was not delicious. But, why did they make it as tart? I had to try and proof it myself.

After searching the internet for how the mille-crepe tart was made, I understand that it is basically a softer version of the breakfast pancake/crepe with a LOT of cream. I think, that is they key!

I finally settled with the following recipe. What I  like with this kind of tart is: no baking is needed. What I hate is: it is difficult to produce good crepe in the short time, I have to stand quite long to make the crepes.

The result: my children love it. However, my husband comment was: the tart is quite heavy, because of the layers of crepes and the cream. I used in this one, fresh cream (slagroom). It is delicious, but it is heavy.

Ingredients of the Crepe
75 gr butter (melted)
200 gr all-purpose flour
6 eggs
800 ml warm milk (I used pasteurized full milk - be careful not to use hot milk since it will cook the eggs)
20 gr matcha powder
100 gr sugar (or 80 gr sugar if you want less sweet crepe)
1 pinch of salt

Method (Crepe)
1. Mix the flour, eggs, green tea powder, sugar and the salt in a bowl.
2. Add the warm milk and butter to the mixture. Mix it well until everything well incorporated and the mixture is smooth.
3. Keep the mixture in the refrigerator for a few hours. I left it overnight, to divide my work load.
4. Prepare a non-stick frying pan (I used 28 cm diameter). Heat the pan and add a bit of butter. Melt the butter and spread the butter evenly.
5. Using a soup ladle pour 1 portion of the mixture to the pan and swirl the pan a few times to ensure that the mixture is spread evenly.
6. Cook until the upper side of the crepe is not wet anymore and the colour change to light brown.
7. Slowly flip the crepe. I used both the spatula and my hands, since I cannot flip it easily. Be careful not the tear the crepe.
8. Cook the other side for around half to 1 minute, depends on your stove.
9. Remove the crepe to plate for cooling.
10. repeat steps 5-9 until all mixture is finished. I produced around 16 crepes with this mixture.
11. Let all crepes cool before arranging the crepes.

Ingredients of the Cream
250 ml fresh whipped cream
2 tbsp matcha powder (I used sweetened matcha powder for the cream) + 1 tbsp water

Method (Cream)
1. Beat the fresh whipped cream until it becomes fluffy
2. Add the green tea (matcha) solution and beat again the cream until the solution is incorporated and the cream become fluffy whipped cream and the volume increased.

How to arrange: 
Additional ingredient: Ready to use Azuki bean paste (red bean paste)
1. Prepare a big plate covered by baking paper.
2. Put 1 crepe on the plate.
3. Spread a part of whipped cream and extra azuki bean sporadically.

The assembly process

4. Cover with 1 crepe.
5. Read steps 3 and 4 until the last crepe.
6. Cover the last crepe with the whipped cream.
7. Dust the upper whipped cream with green tea (matcha) powder as decoration.

The end result

After we eat one slice of it

Siomay Bandung

Siomay Bandung or Baso tahu, is one of my favorite dish. It is a dish made from (usually) fish meat, steamed with tofu, and served with steamed or boiled potato, hard boiled egg, and rolled steamed/boiled cabbage. The sauce is peanut based sauce with a tint of tamarind and green lime (jeruk purut).


Last week, I was craving for something Indonesian. I had only one portion of fried baso tahu during our last holiday. It is not easy to get it here, not like the Belgian fries that I can get just around the corner. My husband would also love to enjoy it on our dinner table. I was also curious on how my children would react to this taste.

To make this dish, it is not that difficult. But, just like any other Indonesian/Asian food, this food needs a lot of preparation and work. This time, I chose to use frozen fish fillet for practicality. The equipment that we need to make this dish, are food processor and a steamer. I am using a simple steamer, which is actually an attachment of my IKEA basic pot.

Please do not give any score on how I fold and shape my siomay, because I am not yet an expert in shaping food. Luckily, my husband and children did not care for the presentation. They just kept eating. *big smile*

See below on how to produce your own Siomay Bandung.

Ingredients of Siomay Bandung and Baso Tahu Bandung
300 gram white fish fillet
200 gram chicken fillet
5 cloves garlic
3 tsp salt (or according to your liking)
1/2 tsp sugar
pepper to taste
150-200 gram chayote or kohlrabi (I used this time around half of the kohlrabi)
100 gram tapioca/sagu flour
2 eggs (some recipe uses only the white, but I find that using whole eggs is also OK)
A little cold water, if needed
Tofu
Wonton skin (ready to use - from frozen section. Use the one for soup or steam)


Method (siomay bandung and baso tahu)
1. Grind the fish fillet, chicken fillet, garlic, and chayote or kohlrabi using food processor.
2. Add the tapioca or sagu flour and the eggs. Mix well. Add a bit of water if needed to make the mixing process easier. I do not add water since I used defrost fish fillet which still contain some water.
3. Add the salt, pepper and sugar. Mix until all is well-mixed.
4. Cut the tofu into either a few triangle pieces or cubes.
5. Make a cut on the surface of the tofu (do not cut through the tofu, but only to make a pocket like cut), to enable you to insert a spoon of the fish/chicken mixture, Let the upper side of the tofu covered by the paste/mixture. Put aside.
6. To make the siomay, take 1 piece of the wonton skin, put 1 spoon of the paste in the middle and fold the corners of the wonton skin into the middle/the fish paste. Put aside.
7. Boil water in a steamer.
8. When it starts to boil, put the baso tahu and siomay in the steamer and steam for around 15 minutes or until the paste is well cooked. Put aside and steam the rest of the baso tahu and siomay.


Preparing the extras
1. Peel some potato, and boil it until it is soft enough but not entirely broken when we test it with fork. Put aside.
2. Boil some eggs. Peel and put aside.
3. Boil a few pieces of cabbage, until it is soft enough to roll. Take it out from the pot, drain, and when it is cool enough to work with, roll the cabbage. Put aside.


Ingredients of the sauce (Note: this is NOT the original recipe but a practical recipe for me)
5-6 tbsp of peanut butter (use the creamy one, without the peanut pieces. This one is less sugar and creamier).
2 cloves garlic (pressed)
1 tsp tamarind paste (without seed)
1 tbsp palm sugar
1 tbsp sweet soya sauce (to taste)
1/2 cup water (or adjust to achieve consistency like steak sauce, for example)


Method for the sauce
1. Put all ingredients in a pot, boil everything.
2. Adjust the taste with one of the ingredients, if necessary. (every peanut butter brand has different taste and sweetness)
3. When it is ready, take out the not-dissolved tamarind paste.


How to serve
Serve the Baso Tahu, Siomay, boiled potato, boiled egg, rolled cabbage on a plate. Pour the sauce on top of the served ingredients, sprinkle with lime juice and prepare as extra, cut chili, if you like.

It turned out that my children love them, especially the siomay. The texture is interesting enough for them to enjoy and the fish taste of the siomay combined with the taste of peanut sauce with a hint of lime juice is at least acceptable for their preference.

For my husband and me? Hm, it is heavenly. It is one of the food that we love to eat.
If you have never tried it, you may want to challenge yourself to try this to see if you are up for a new food adventure.

Sayur Asam/Sour Vegetable Soup

Sayur asam or also known as Jangan Asem is a simple dish that I always enjoy at home and when we eat outside. It seems simple but I have had some difficulty to duplicate the exact taste, especially here, far away from our beloved tropical country. My mother usually serves that accompanied by local fried chicken or similar to that. It is heavenly and one of my comfort food to go for.

Last year, I cooked this a lot using instant spices in packaging. Of course it contains monosodium-glutamat, or something like that. I know I should limit the intake of that particular stuff, but, it was SO EASY using those instant things. Especially if you are a working mother, with two active toddlers who 2 minutes are best friends the next 5 minutes are the worst enemy of each other but still love each other (it is confusing, really ^_^), no family where you can go for help with anything less than 15 minutes driving distance (in our case, it is at least 16 hours door-to-door, flying not driving), and a lot of different deadlines.

Growing up in a tropical country, I have been spoiled by the relatively easy access to affordable food, variety of food, friendly service, a lot of smile and love and plenty of sunshine. We were surrounded by delicious and affordable food in uncountable varieties. The food comes in both simple and intense flavors. I still think that it is the effect of getting a lot of sunshine.

I love to introduce my children to those varieties of flavors, to remind them to their parents's root and how big is the world. And since it is not easy to get original taste and food here, I cook a lot. At least according to my previous standard, I cook more than before.

Sayur asam is actually one of relatively easy to cook dish. A few weeks ago, we visited our friends in Dusseldorf. She showed me how she cooked her delicious sayur asam from scratch. It was delicious!! She inspired me to cook this not using my instant spices. I was quite afraid that the taste will not be up to my expectation. I did that last week, and it was good. Since I do not have all ingredient in hand, I replaced some with local ingredients.

The children, and also my husband enjoyed the dish. I hope you too.
Just take out your food processor or simple blender, and you are ready to prepare the "bumbu" (Indonesian word for seasoning) for this dish.



Ingredients
1 big red onion (cut)
4-5 cloves garlic (cut)
1 red paprika (cut) - (if you eat spicy food, replace this with 3 or 4 chilli, removes the seed)
3 ltr water
2 tsp salt
2 tsp sugar
1 tbsp tamarind (without seed)
1 tsp baked/fried shrimp paste (terasi)
1 tsp galangal powder


Cut Vegetable:
Cabbage (cut)
Long beans (cut)
Chayote (peeled and cut) - we call this Labu Siam, and here I use Kohlrabi as substitute
Sweet corn (cut)
Courgette (cut)


Method:
1. Cut the onion, garlic and paprika using food processor.
2. Boil the onion, garlic and paprika mixture in 3 lt water
3. Add tamarind paste, shrimp paste, and galangal powder.
4. Once it is boiled, remove it from the stove and strain the soup to separate the onion and paprika. Do not remove the tamarind yet.
5. Add the vegetable and boil the soup again.
6. Add the salt and sugar to taste.


It is best to serve it with warm steamed rice and fried dish you like. We love to eat this accompanied by Yellow fried chicken (or baked in the oven), or fried fish.

I will definitely make this dish again from scratch. However, when I do not have extra time, I will still use my treasure instant spices. One of the products I love, is the instant spice from the local home industry from my parents hometown. I will discuss that in my next posting.

For now, please kindly enjoy the picture of my sayur asam.

Ham and Cheese Muffin

I did plan to make Indonesian Layer Cake (Lapis Legit) for the first time, but it was always busy in the weekend. The last two weeks, I have prepared some ingredients but always had to cancel it and used some of the ingredients to cook other things. Life far from my hometown, without my parents around and my other extended family around can be very hectic. Especially, we do not have nice small eatery or food vendors here.

Last weekend, was the time for Indonesian mass. In our town, we only have once a month, mass in Indonesian. The mass is usually ended with get together, coffee and tea and snack. If I have some time to squeeze in, I tried to bring something to eat. Last week, I made ham and cheese muffin, an easy to make recipe, especially for the children. Why?

There are usually a few nice aunties who almost always bring very nice food for everybody (Thanks Aunties!). They are good cook and amazing ladies, with very kind hearts. Their food is also always amazing. I wanted to share also with the children. Because, although the food is always amazing, children have different taste. :-) I know this because my children, sometimes complain when I cook things we, adult, love so much but not so much to the little children liking (i.e. too spicy, too strong flavour, etc.).

So, I tried to make simple muffin with ham and cheese filling. It is easy to make and children love both ham and cheese filling.

Ingredients
300 grams all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3 eggs
1 tbsp sugar
2 tsp salt
300 ml milk
ham (cut into small cubes)
grated cheese

Method
1. Mix all the ingredients in a mixing bowl, except the ham and cheese. I use my hand mixer because it is easier and require less effort to mix. Mix until all is well mixed.
2. Prepare cupcake or muffin pan. Use either cupcake liner or grease the pan.
3. Fill each with dough until 1/4 of the space, fill in the ham and cheese, cover it again with the dough until it is around 2/3 of the space. I made around 18-19 muffins with this batch of dough.

4. Sprinkle the top of the muffin with grated cheese again.
5. Preheat the oven (I use convection oven) 180Celcius.
6. Bake the muffin for around 20 minutes (the exact time depends on your oven). Change to top grill for the last 3-4 minutes if necessary to get melting cheese effect.
7. Let it cool for a few minutes before serving.

My children love this muffin, especially for the salty taste of the ham and cheese. This can also be part of the children's school lunch box. Easy to bring and not messy.

Enjoy it!

Brioche Bread

My family loves this sweet bread. We usually buy it from a local supermarket near our house. The children love this bread. It is soft and sweet. Different than the normal bread used for sandwich lunch that the children usually bring to school.

A week ago, at request of husband, I tried a recipe I found in the internet. The recipe stated that the dough would be very soft and sticky because of the amount of the butter. However, this lead me to a very big mistake. I have already suspected something was not quite correct with the steps, since based on my previous experience with bread, I need to knead the bread until the gluten develops well.

My brioche bread tasted a bit floury, despites the 24 hours proofing time. It was very disappointing. The comment of my oldest child made me almost cry. "Mummy, this tastes bah". Oh dear.

That is why, 2 days after that, I found myself baked this bread again. This time, I adjust the steps and the amount of some ingredients according to my previous experiences with some bread recipes. 
The result is a very soft brioche bread, the softness feels like cotton in the mouth. BUT it is still not as sweet as our usual store-bought brioche. 

After I search the content of the ingredients of our store-bought brioche, I realized that their brioche contents at least twice as mush sugar as  mine. 

So, despite my second effort producing the cotton soft brioche, my oldest child still says, "Mummy this one is also not delicious".

Anyway, my youngest loves it, and my husband finished a big chunk of bread, eaten with a Cookie Notti spread, cappucino flavour. The bread also reminds me to my grandfather's fave, Roti Bluder. The texture is similar and also the taste. 

If your children love sweet, you may want to double the sugar in the recipe below. The time needed to make this is quite long, but it fits well with my schedule, since I bake only at night. Please feel free to comment, especially about the sugar content. I am curious on how much sugar is sweet enough, especially for the children sweet tooth.

Ingredients
500 grams white bread flour (high gluten flour)
7 grams instant yeast (my local brand yeast, suggests 7 grams for every 500 gr flour)
1 tsp salt
6 eggs (or 5 if you use bigger size eggs)
70 grams sugar
125 ml milk
250 grams butter (soft, room temperature)
1 egg, beaten for egg wash

Method
1. Place the flour in the bowl, sugar at one side of bowl, salt at one side of bowl and the instant yeast in the middle. Mix the dry ingredients well, you can immediately use the knead (hook) extension of your mixer.
2. After the dry ingredients well mixed, add the eggs and mix it well.
3. Add the milk and mix again the dough until the milk is good incorporated.
4. Cut the butter in cubes, and add them one by one into the bowl. Knead the dough until the gluten develops well. This is when the dough does not stick anymore to the side of the bowl. It is, however, a bit greasy compared to the dough of normal sandwich loaf, due to the high content of butter and eggs.You should be able to stretch the dough easily, although it will not form a relatively thinner membrane like the dough of sweet bread with water roux method. But it should be similar to that.
5. Remove the dough to a plastic bowl and cover it with cling film (plastic wrap). Store it in the refrigerator overnight, or around 24 hours to let it proof. By then, the volume of the dough should be at least twice.
6. After the dough rise double in size, punch down the dough and divide into several pieces, around 50-60 grams each. Place each portion parallel to each other in the loaf pan (remember to brush the pan with margarine/butter before filling the pan with the dough. I use two loaf pans, but you may also use 3 loaf pans.
7. Let the dough to raise again for around 2-3 hours, outside the refrigerator, at room temperature. Brush the top of the bread with the beaten egg.
8. Heat the oven, 180Celcius. I use lower heat. Bake the bread for around 30 minute or until the skewer inserted into the bread comes clean. I change to both lower and upper heat in the last 7 minutes to get a nice golden brown colour.  Let the bread cool on the rack before serving it.

Since I usually bake more than what we can finish in one sitting, I freeze half of the bread. We have tried the frozen bread. We took out the frozen bread and leave it at room temperature for a couple of hours. The bread is still soft and the texture is still good. It is delicious and the texture is still heavenly. I really wish that my children prefer less sweet food, one day.

Gudeg Nangka Using Electric Pressure Cooker

This is one of my Indonesian favorite dish. The origin is from Jogjakarta (Java). It is made from young jack fruit (Nangka) cooked with several spices, coconut water, and coconut milk. Gudeg is usually eaten together with steam rice, and other dishes such as opor ayam (chicken opor), sambal goreng krecek (which is stewed crisp beef skin), and tahu/tempe bacem. Whenever we are eating this Javanese cuisine, I will never forget to serve it with sambal/chilli and krupuk (a type of Indonesian cracker).

My children, at the time I am writing this post, love this Indonesian dish, except for the krecek (stewed crisp beef skin). May be the texture is quite strange for them, especially because they are used to western food.

I usually make a batch of Gudeg and the friends, enough for at least 3 times 3 person-serving. I intentionally do that because making a complete Nasi Gudeg is a labor by itself, at least for me. So, if I have to do a laborious work, it is better if I can keep at least one 3-person serving in the freezer for one of the day when I do not have time to cook dinner.

A few years ago, when I started to learn to make this dish, I made it using pots. However, since my husband bought me an electric pressure cooker, I could make the Gudeg Nangka faster - with some modification of the recipe, saving a few hours.

Ingredients:
1 kg jack fruit (not the ripe one), cut into smaller pieces - (I usually use 3 cans of young jack fruit. The drained weight is around 900 grams)
10 eggs (boiled and peeled the shell) - put aside
500 cc coconut water (The original recipe is calling for 1 liter. However, since I am cooking using pressure cooker, I will only need half of it)
8-10 salam leaves (similar to bay leaves, but please use Indonesian salam leaves, the flavor is different)
5-8 slices galangal (or it is around 0.5 cm) - I usually used around 3tsp galangal powder
200 gr palm sugar - shredded (I love to use Wayang brand here, because it is clean and easy to portion)
500 cc thick coconut milk (or coconut milk from 1 coconut) - (I usually use 3/4 of a 500ml can Kara + 1/4 can water and use the rest of the coconut milk for making sambal goreng krecek)

Spices, Ground
12 cloves shallot
12 cloves garlic
1 tsp coriander seed
3-4 tsp salt or to taste
8-10 candle nuts (I usually use the candle nuts paste in jar - about 4-5 tsp)

Method
1. Drained the canned young jack fruit and cut into small pieces.
2. Ground the garlic and cut the shallot.
3. Put all ingredients into the pressure cooker, make sure that it is still below the maximum level allowed.
4. Set the pressure cooker to "High Pressure" and the timer for 30 minutes.
5. In the mean time, boil the eggs. Let it cool and peel the shell. Set them aside.
6. After 30 minutes timer is off, turn off the pressure cooker and open it after you release the pressure according to the Pressure Cooker Manual/instruction book.
7. Move the Gudeg Nangka to a pot and add the boiled eggs.
8. Boil the Gudeg Nangka and the eggs again before serving.

The Gudeg Nangka is now ready to be served with warm steam rice accompanied by Sambel Goreng Krecek and Opor Ayam Tahu.

I seldom cook this, although my husband loves this food. To cook the complete dish I will need a lot of preparation and cooking time. Quite tiring if you are cooking after the children are in bed. That is why I only make this 2 or maximum 3 times a year.

My children find the gudeg nangka is delicious. However, they still find the Sambal Goreng Krecek has funny texture. May be, just may be, I have to cook the complete dish more than twice a year.

If you are having a vacation in Indonesia, do not forget to find the best warung gudeng there.Enjoy!

NB: in the photo above, I have just add the boiled eggs. That is why it is still white. It is best eaten after the eggs is covered by the gudeg nangka for a few hours to make sure the spices also infused the eggs.

Chinese Pork Jerky

I love and missed eating Bak Kwa (Chinese Pork Jerky). When I was a child, my uncle introduced me to this food. He brought it back from Singapore, Usually, tourist will buy this from a famous shop, called Bee Cheng Hiang. This pork jerky is expensive. Over the years, it is getting more and more expensive. I think this is not only the effect of inflation but also the popularity.

Although most tourist bought their Bak Kwa from Bee Cheng Hiang, I noticed, when I lived in Singapore, that the  many local friends prefer other shop, called Lim Chee Guan. The queue during the Chinese New Year period is always impossible. People can queue for hours, even before the shop is open. I have tried both shop, and I like both. They have different signature taste, but not everybody can distinguish the difference.

Although Chinese New Year has passed weeks ago, I suddenly had a craving for this, especially after browsing the blog of Sonia, Nasi Lemak Lover. To make it worse, our friend tried to make this a few days ago. So, I decided to make this pork jerky. My motivation was quite big, because Sonia made it seems quite `easy´. I used her recipe to make this.

It turned out quite good and similar to what I usually bought back home and not too sweet. Just as I would love to have.

My family love this also, except my oldest son. We ate it with warm rice and also as snack. I will try to persuade my oldest son to give it a try again. We will see if he will love this later.

The recipe and method are from Sonia, Nasi Lemak Lover

Ingredients (with some modification)
500 gr minced pork (the original recipe is 450 gr), with at least 10% fat
100 gr sugar

1 tbsp light soy sauce
1/2 tbsp Chinese rice wine
1/2 tbsp fish sauce
1 tbsp oyster sauce
1 tsp dark caramel sauce or sweet soy sauce
1/4 tsp Chinese powder 5 spices
a pinch of pepper
3/4 tsp salt
2 tbsp honey (the choice of honey will affect the taste)


How to:
1. Put all ingredients in a bowl and mix everything until the mixture mixed well and forms a glue like consistency
2. Keep the mixture in the refrigerator for a few hours (I kept it for 1 night, since I have to spread my time. I only cook or bake when the kids are in bed)
3. Take out the mixture from the refrigerator, Line a baking tray with baking paper. I did that to make the cleaning easier and avoid some burned meat
4. Spread the mixture to form a thin, probably around 3 mm thick layer on the baking paper evenly

5. Bake the meat in the middle of the oven at 160 Celcius, 15 minutes.
6. Take out the meat and let it slightly cool. Cut the meat into squares/rectangles/desired shapes
7. Grill one side using top heat at 240Celcius for around 8-10 minutes or until it is golden brown with a slight burnt appearance.
8. Take it out from the oven and grill the other side of the meat for around 5-7 minutes until this side is also golden brown with a slight burnt.

The last step is to let the pork jerky to cool down and enjoy it.
I love to eat it with Indonesian yellow rice. With the result of this trial, I would like to try this method to make Indonesian beef jerky. The problem now is to find a time to do it.

My husband and I brought some to the office for snack and shared them with a couple of colleagues. The respond was quite good. Enjoy!

Purple Yam Rose Steamed Bun (Mantou)

A couple of months ago, I found the video of "how to make a rose steam bun" on the youtube. The rose steam buns are so pretty and the pink colour is intriguing. However, I could not find a good time to try and the thinking of making steam buns is so terrifying. 

I, once made BBQ pork steamed buns, and I felt the work to steam them with my small steamer was too much for me to handle. If you are a regular of my blog, you may know that I am a midnight amateur baker. I bake only after the children are in bed and the morning after, we still have to deal with morning routine, preparing the children to school and getting ready for work.

But, I have bought a bag of steamed bun flour, different brand than I used to buy. And I wanted actually to use that to make salty egg custard steamed buns. However, I did not have the chance to make it. And a couple of days ago, we visited our friends, and I was running out of idea what to bring. So, here it is, I challenged myself to try the rose steamed buns. 

Coincidentally, I still have frozen grated purple yam in my freezer. Inspired by the great posting from Sonia (Nasi lemak lover), pumpkin rose buns, which are so pretty and looks very delicious, I modified a bit her recipe to make my purple yam rose steamed buns. I brought some to our friends, and froze the rest for next occasion. We planned to make chilli crab or something like that to accompany the steamed buns.

My husband did try 1 piece, just after the first batch was finished. He approved the buns. However, the pumpkin ones seem worth to try for the next experiment.


Making the rose buns unexpectedly not too difficult, but it is quite time consuming. The positive side of this shape is, they fits better in my small IKEA steamer than the usual round buns with filling.

I could not wait to see if the children love this or not. I will update the story, when I managed to make the dish to accompany the buns.

Ingredients
180 gr grated purple yam (steam it first before use)
125 ml milk (I used full fat pasteurized milk, but you can also use the fresh milk)
5 gr yeast
400 gr Steamed buns flour
50 gr sugar (you can increase it to 75 gr if you like it sweeter)
40 gr of vegetable oil

1. Mix half of the milk and the yeast in a bowl and let it rest for 5 minutes.
2. Mix the rest of the ingredients in a mixing bowl, add the mixture of milk and yeast. Knead the the ingredients using the hook attachment until the dough is smooth and does not stick to the side of the mixing bowl.
3. Let the dough to rest for 15 minutes.
4. Weight the dough 15 gram each and shape each portion to a ball. Roll each ball to an extended round shape. You will need 5 x 15 gram portions to make two roses. 
5. Roll the first portion to make the centre of the rose. Put it on top of the other portion, and roll them again. Do this until you get a five layers roll. Cut it in the middle into two roses and put the rose buns on top of the baking paper, in the steamer. 

6. Repeat steps 4 and 5 until all the dough is shaped into roses.

7. Let the dough to rise for around 20 minutes.

8. Heat the water for the steaming and when the water starts to boil, steam the the buns for 15 minutes.

9. Repeat the steaming for all buns.

I noticed that since I was in a hurry (this is my negative side as midnight amateur baker), the first batch was not proven well. The last batch was left longer on my table and therefore the dough had longer time to rise. Nevertheless, I love the results.

One thing that made me a bit disappointed is the colour. I avoided using food colouring, that is why the purple yam. The colour of the end results is not as bright as the raw purple yam that I have used for this. It seems that when it is fully cooked, the colour is fading. Anyway, you can still see a little purple colour of the buns.

Lapis Surabaya (with (Hybrid) Swiss Meringue Butter Cream)

I usually bake cake for special occasion. Hm, correction, also for my boys hungry stomach.

Lapis Surabaya is one of our favorite cake. The last time I baked it was my first son's birthday during Christmas holidays. This time, we had our second's son birthday just before Easter. Since we were going to celebrate Easter together with some friends and their family, I decided to order a cake for his birthday. Why? I have to admit that cake decorating is not my thing. I have no clue and no art sense.

The cake we ordered from a good friend, who is a professional baker, is vanilla cake with strawberry and vanilla filling. That was a good and delicious combination. The decoration was also perfect, just as he wished: Olaf and Sven on the beach in summer. My little boy was very happy that day. All the joy in one day: Easter celebration, eggs hunting with other children, and singing happy birthday in front of the birthday cake. 

However, since I usually baked for my family, it felt strange for me if I did not bake for his birthday. I felt that it was a bit unfair for him. That is why, I prepared the Lapis Surabaya cake two days ahead. The cake consists of 3 layers: 2 yellow and 1 chocolate. I used my grandmother passed down to my mother passed down to me recipe.

The butter cream is a bit tricky. I wanted to try another way to make Swiss Meringue Butter Cream (SMBC). I sometimes managed to make it, but many times also failed. With the easy foolproof SMBC was posted by Summer in her blog. Using her tips and method, I managed to make my SMBC. 

Below you can find the recipe of the Lapis Surabaya. I will post the SMBC method from Summer in my next posting.

*I am using 22 x 22 x 7 cm Lapis Surabaya pan/square pan*

Ingredient A - For 1 layer of yellow

12 egg yolks

2 egg whites

150 gr butter (melted and cooled)

100 gr fine sugar + 1 tsp vanilla 

60 gr cake flour (shifted)

Ingredient B - For 1 layer of chocolate

14 egg yolks

2 egg whites

150 gr butter (melted and cooled)

100 gr fine sugar

40 gr cake flour + 20 gr chocolate powder (shifted together)

Method 

The method is the same for both layers, only the cake flour in the yellow layer is subtituted with cake flour+chocolate powder

1. Prepare the cake tin, line the tin with margarine/butter and baking paper.

2. Preheat the oven at 200Celcius.

3. Melt the butter and let it cool

4. Whisk the egg yolks, egg whites and sugar until thick and leave ribbon traces.

5. Add the cake flour slowly. Remember the speed is at the LOWEST speed, or fold the flour until it mixes well.

6. Add the cooled melted butter, fold it using spatula in one direction. Do not over fold/mix it. But remember the butter should be mixed well. If you do not mix it well, the cake will not be fluffy.

7. Pour the mixture into the pan/tin and bake it at 200 Celcius for around 20 minutes using lower heat source. Around 5 minutes before it is fully baked, turn the upper heat to brown the surface of the cake if necessary.

8. When it is done, wait until it cool down in the oven with the door slightly open for around 5-10 minutes before taking the cake out of the oven. 

9. Arrange the cake and use the filling you like: either jam or butter cream.

I managed to take a shot of the cut cake this time. My boys love it, but they sometimes put the butter cream away and do not eat it.

Happy Easter!

Japanese Cotton Cheese Cake - Encore

My family really loves this cake. It is soft, just like sponge cake, but it has a soft cream cheese taste. A perfect combination.

I have not made this cake for at least 1 year, since I am now in love with bread making and I do not have enough energy to play around with cake making. Although, there are many recipes, that I want to try or to repeat.

Last weekend, we got dinner invitation from our friend. We used this occasion, for our children play date. I did not have an idea what to bring there. However, when I checked my refrigerator, I immediately saw that I just bought two packages of cream cheese, just more than enough to make this cake.

So, I tested my hand if I still could remember how to make this cake. It was not easy for me to make the cake perfect. Before I could ever get it right, I did produced at least 4 failed cake.

The recipe of this cake, can be found in this page.
I have added some notes there.

It turned out, that I still can make this cake right. The cake was almost finished that day. My youngest boy even ate 2 slices. He climbed on to my lap and sheepishly said that he was still  hungry. He just wanted one more slice of cake.

Baked Bulgogi Pao

Instead of making steamed pao/bread, I decided to make experiment with my leftover bapao flour. Why? Because the idea of steaming a few batches of 4 steamed bread for 1.5 hour, exclusive the preparing and proofing time, is already killing me.

So, I am going to try baking it instead and I used the water roux method to make the dough. I managed to squeeze some baking time yesterday after we cycled to the city and back (it was around 16 km). As a note: the cycling was not my idea, it was my husband's idea. He said, the weather was very nice and after a few months of cold, wet and windy winter, it was time for us to go out and we did not have to think about paying the parking ticket. Yes, he was right about not having to pay the expensive parking ticket in the city center, however, how could I trapped by the idea of cycling for 16 km, after the day before we have cycled also for around 12 km to the market.

Anyway, I was glad that we have a kind of trailer that we can attached behind the bicycle so the children could sit there and if they fall asleep, I would not worry whether they sit safely on the bike or not.

After we arrived home, I prepared food for our dinner and squeezed in some time to prepare the dough. I was also baking a potato dish for the day after. To accelerate the proofing time, I put the dough in the oven for a while, while the oven is cooling down after I baked my potato dish. It worked great, the proofing was quite fast. But, be careful not to cook the bread in the hot oven.

For the filling, I used a ready to use bulgogi marinade. My husband loves the filling better than my usual BBQ pork filling. And the children finished their breakfast (and lunch) today. I am also happy that we have extra snack stock.

This is the recipe I used.

Ingredients
Filling
600 gr pork (I do not use lean pork, we love it a bit fatty, but not too fatty) - if you do not eat pork, change it with other meat
Bulgogi marinade
1 tbsp oyster sauce
1 tbsp soy sauce
pepper to taste
1/2 tsp 5 spice powder
a dash of sesame oil
1-2 tsp of corn starch
3 tbsp water

How to make the filling
1. Marinade the meat for a few hours and baked it for 30 minutes in the middle of the oven, 200Celcius.
2. Let it cool and cut the meat into small cubes.
3. Cook the meat again in a pan/wok, add the oyster sauce, soy sauce, 5-spice powder, pepper and sesame oil.s
4. Dilute the corn starch with the water and add into the pan.
5. Let it cool and keep it in the refrigerator while you prepare the dough.

Dough Ingredients
For the tangzhong (water roux) - Note: my grandmother called it "biang" in Indonesians

• 50 g bread flour
• 200 ml milk

For the bread dough

• 125 ml milk
• 7 gram instant yeast 
• 65 g sugar
• 450 g bread flour*
• 1 teaspoon salt
• 2 eggs, medium size 
• all of the tangzhong (water roux) 
• 50 g melted butter, cooled

To brush

• 1 egg, beaten

Method

1. Prepare the tangzhong (water-roux), in advanced. Mix the bread flour and milk in a pan, until it is well mixed.
2. Cook the mixture over medium-low heat. Stir it constantly with a whisk or spatula until it becomes thicker. When you see lines behind the whisk or spatula trail, remove it from the heat.
3. Place the tangzhong in a small bowl and cover it with cling film (plastic wrap). The plastic wrap should stick directly onto the roux to prevent it from drying. Let it cool for a few hours or put it in the refrigerator until you are ready to make the dough.

4. To make the dough, combine all dough ingredient (note: this can be done because the yeast used here is instant yeast) except the butter in the stand mixer bowl. Add the tangzhong/water-roux into the bowl. Using the hook attachment, knead the ingredients until you get a dough form and the gluten begins to develop.

5. Knead in the butter until it the dough is smooth and does not stick to the wall of the bowl and to your hand. To double check if the gluten has developed enough, you can stretch the dough. If the dough can be stretched easily to form a thin membrane, and you can light through the membrane, then the dough is ready.

6. Shape the dought into a ball shape and lightly oil the dough (I usually forget to oil it and it still works good for me). Put it back into the bowl, cover with cling film (plastic wrap) and place it in the refrigerator to proof until the next day or put it somewhere warm until it's doubled in size. As an alternative, proof it in a warm environment (the best is 28 degree Celcius) for 1 hour, or until it's doubled in size.

7. After the dough rise double in size, punch down the dough and roll into a long shape. Cut into 16 equal size pieces (around 55-60 grams per piece).

8. Roll the dough into a thin layer and fill in the dough with filling. 

9. Cover the filling with the dough and pinch the edges and press it to make sure that the filling will not leak out.

10. Carefully pinch up the edges and press together, ensuring the filling is well sealed.
11. Place the pressed side down onto the baking trays lined with baking paper. Cover them with damp tea towel and let them rest for around 1 hour for last proving. (I sometimes use cling wrap to cover them and keep them in a warm cabinet. At least that method works for me).

12. Preheat oven to 180°C.
13. Brush the top of the bread with beaten egg and bake in the oven for 25-30 minutes or until golden brown. I usually bake two trays with upper and below heat sources and exchange the positions of the trays halfway the baking time.

Cheese Sagu/Tapioca/Maizena Cookie

Usually, during certain festive season, we provide different types of cookie and other food to welcome family and friends who come to visit us or to share some happiness with others. This year, the Lunar/Chinese New Year fell in February. Since we are far away from home, we plan a dinner together with our friends. This time, it is a quite big group.

Usually, the reunion dinner is at the new year eve. However, since a few friends wanted to watched K3, a singing group popular with young children here, we plan the get together, 1 week after.

I had this urge to make cookie. This time, I wanted to try the sagu/tapioca/maizena cookie. Instead of sagu or maizena, I used tapioca. I got the recipe from a high school senior, who is good with cooking and food photography.

This cookie reminds me of my childhood and the festivities back home. Unfortunately, this is not the favorite of my children. They have slightly different taste than me.

Here is the recipe and the method.

Ingredients
300 gr sagu/tapioca/maizena flour
50 gr butter
100 gr margarine
2 pandan leaves
100 gr grated cheese (oud)
50 ml coconut milk
100 gr icing sugar
1 egg yolk

Method
1. Heat the flour and pandan leaves in a wok WITHOUT any oil for around 15 minutes. Put aside.
2. Whisk the butter, margarine, and sugar.
3. Add the egg and sifted flour.
4. Add the grated cheese until it is mixed well.
5. Line your baking pan with baking paper and put the mixture in the bag and use the big star tip to form the cookie.
6. Bake the cookies in the oven 170C for around 20 minutes.


Enjoy!