Latest Pastries and Cakes Recipes | Eats - Your Good Food Guide

Batik Cake

Wednesday, August 25, 2010

WITH Hari Raya around the corner, its time to indulge in a little traditional treat. Kek batik has long been a favourite dessert during this season, and instead of hunting for it at your neighbourhood Ramadan baazar, try making your own.

Ingredient

175g butter
4 large eggs
300g Tea Pot condensed milk
40g Nestum
110g Milo powder
15g cocoa powder
125ml water
280g Marie biscuits (break into pieces)

Method

1. Beat butter till light and creamy. Add in one egg at a time and beat well after each addition.

2. In a saucepan, mix together Tea Pot condensed milk, Nestum, cocoa powder, Milo and water. Add in the butter mixture. Mix well.

3. Cook over low heat until batter thickens, stirring all the time so that it wont get burnt.

4. When the batter thickens, turn off the heat and set aside to cool. Gently fold in the Marie biscuits bit by bit.

5. Spread the cake mixture and press lightly layer by layer on a greased and lined 7-inch square cake tin.

6. Bake at 150C for one hour. Remove and let cool thoroughly before wrapping up tightly with
aluminum foil. Chill for a few hours or overnight before serving.

Note: The small crumbs from breaking the Marie Biscuits into pieces should be discarded and not added to the cake batter.

Banana Bread Pudding

Wednesday, July 21, 2010

Prepare simple snacks using what you usually have in the kitchen - bread.Chef Ismail Ahmad of Rebung restaurant shares a simple recipe with SUSHMA VEERA

Ingredient

Ingredients A:

250g brown sugar
1 tbsp cinnamon powder
5 eggs (6 if small size)
800ml fresh milk
1 tsp vanilla essence

Ingredients B:

4 bananas (cut into mini cubes)
24 slices High 5 bread
150g butter
100g almond/walnut
70g raisin
Cherries for garnishing

Method

1. Mix Ingredients A in a bowl and beat until even.

2. Remove the bread crust and evenly butter each slice.

3. Layer the bread on a baking dish and add raisins, bananas and almond or
walnuts. Top with another layer of bread on top.

4. Repeat step 3 until all the bread is used up.

5. Pour Ingredients A on the layered bread and leave it awhile to soak through.

6. Sprinkle cherries and raisins on top.

7. Bake or steam at 160 degrees Celcius for 25 minutes.

Tips:

1. Press the layers down with your hand to make sure Ingredients A are well absorbed.

2. Lining the tray with foil will make it easier to remove the pudding after baking.

Hot Spicy High 5 pie

Wednesday, July 21, 2010

There are many uses for leftover bread. Chef Ismail Ahmad of Rebung restaurant shares a recipe with SUSHMA VEERA

Ingredient

For pastry
1 egg
1 loaf High 5 wholemeal bread

For filling:
250g chicken breast, skinned and chopped
4 medium-sized potatoes, diced
2 onions, diced
8 pips garlic, diced
3 tbsp curry powder
1/2 tbsp chicken stock
350ml water
7 tbsp cooking oil
Curry leaves
Salt and sugar to taste

Method

1.Heat a wok with oil and saute garlic, onion and curry leaves till fragrant.

2. Add the chicken, potato and curry powder.

3.Add water, chicken stock/ powder, salt and sugar.

4.Cook on low heat until chicken is tender and sauce is dry.
Dish out and leave to cool.

5. Using a rolling pin, roll out High 5 bread very thinly. Cut into rounds using a
cookie cutter or rice bowl.

6. Brush the bread with beaten egg.

7. Place the filling in centre of the bread and cover with another slice of bread.
Use a fork to seal the edges.

8. Heat oil and fry the pie until it turns golden brown.

Tips:
1. Put some oil around the edges of the pie to prevent it from tearing.

2. Dont press the pie too hard or the filling might ooze out.

3. You can also bake the pie in a preheated oven at 180C for 20 minutes.

Pizza ringkas

Thursday, July 15, 2010

Dari Tanur ingin berkongsi kepelbagaian roti serat dalam memenuhi gizi diet anda setiap hari. Rajin mencuba resipi, anda pasti puas hati lebih-lebih jika ia ditampilkan dalam bentuk resipi yang anda gemari, mudah disediakan serta mengenyangkan.

Ingredient

1 plastik roti serat High 5

1 tin tomato plum atau tomato segar - dicincang

1 biji bawang besar (dipotong dadu)

4 ulas bawang putih (dicincang)

2 sudu besar daun parsli (dicincang)

1 sudu teh herba thyme

1 sudu teh herba oregano

1 sudu besar pes tomato

1/4 sudu teh serbuk lada hitam

4 sudu besar minyak zaitun

Garam dan gula secukup rasa

Bahan untuk topping:

200 gram keju mozarella (diparut)

6 batang sosej ayam

1 biji bawang besar (dipotong kiub)

1 biji cili benggala merah (didadu)

2 sudu besar daun parsli (dicincang)

Method

1. Panaskan minyak zaitun, tumis bawang putih dan bawang besar.

2. Apabila kedua bahan garing dan berbau wangi, masukkan pula herba thyme.

3. Masukkan pes tomato. kacau perlahan hingga sebati.

4. Masukkan bahan seterusnya, serbuk lada hitam, gula dan garam secukup rasa.

5. Masukkan parsli. apabila sudah masak, ketepikan. Sementara itu anda boleh memanggang roti serat High 5 sehingga berwarna keemasan.

6. Letakkan bahan yang sudah siap dimasak tadi ke atas roti.

7. Hias dengan sosej ayam. Tabur keju mozarella dan bakar di dalam ketuhar.

(Terima kasih Chef Ismail Ahmad, Restoran Rebung)

Kerabu dibalut guna kulit popia

Wednesday, July 07, 2010

Jika sebelum ini biasanya kerabu dimakan tanpa perlu digoreng tapi di Kafe Malaya, kerabu terbabit dibalut menggunakan kulit popia.

Terima kasih:

* Kafe Malaya, Persiaran

Diplomatik, Presint 15,

Putrajaya.

Ingredient

5 ekor udang (dibuang kulit)

2 ekor sotong

5 batang kacang panjang

100 gram tauge

100 gram bawang merah

50 gram bunga kantan

50 gram daun selum

2 sudu kelapa parut

1 biji limau nipis (dibuang kulit)

1 sudu gula merah

Garam

Lada hitam

2 helai daun limau purut

5 keping kulit popia

2 biji cili merah

5 biji cili padi

Method

Limau nipis yang dibuang kulit dihiris untuk mengeluarkan isinya saja.
Campurkan isi limau nipis bersama kacang panjang, tauge, bawang merah, bunga kantan, daun selum dan daun limau purut.
Kemudian tambahkan kelapa parut.
Masukkan juga sotong, udang, cili merah dan cili padi.
Tuangkan gula merah.
Gaulkan bahan tadi hingga sebati.
Letakkan bahan kerabu di bahagian penjuru kulit popia.
Gulungkan isi kerabu.
Kulit popia berisi kerabu digoreng hingga keemasan dan siap untuk dihidang.

Fig, apricot and raisin bread

Thursday, June 25, 2009

I suggest you slice the fig and apricot bread into thick slices. Then lightly butter the slices and sprinkle a little extra ground cinnamon and sugar before baking in the oven till golden brown.

Normally, I will tear pieces of fresh fig onto them with a dollop of marscapone before enjoying each bite. Or simply drizzle some truly gorgeous honey, or slap on some nice homemade jam.

Of course, a cup of good coffee made by my barista, Kitty, at Indulgence Restaurant is the icing on the cake!

Ingredient

700g of bread flour
2 tsp of dry yeast
4 tsp of brown sugar
100g of dried figs, cut into sixths
100g of dried apricots, cut into quarters
50g of pitted prunes, cut into quarters
100g of raisins
50g of shelled walnuts
1 tsp of oil
2 tsp of ground cinnamon
100ml of water

Method

1. Combine half of the bread flour with one teaspoon of salt in a mixing bowl.

2. Then combine yeast, sugar and one cup of warm water in another bowl.

3. Only then do you pour the yeast mix into the flour mix and leave it to foam for about 10 minutes.

4. With a spatula or a dough hook (if you have it), slowly mix in the remaining flour with 100ml of water.

5. When that is mixed nicely, add in the remaining ingredients and leave the mix to rise.

6. Once it has risen, knock the dough down and divide the dough into two.

7. Knead it into a shape you want -- I suggest the traditional bread shape (a shapeless oval) and place them into two 1-litre bread tins.

8. Leave to rise again till the size doubles. Only then do you bake the dough in a preheated oven of 200 degrees C for 15 minutes.

9. When the dough is baked and has turned into a delicious-smelling bread, leave to cool completely before you proceed to devour it.

Julie Song
20 June 2009

Shortbread

Monday, February 16, 2009

You can come up with as many variations as you wish from this basic shortbread cookie recipe. JULIE SONG starts off with two.

Whenever I envisage a dish or confectionery before me, I place utmost importance on its visual effect, also its aroma and of course, taste.

Baked products offer all three in good measure. Especially during festive seasons where cookies are a must, either as gifts or as snacks for guests.

A simple almond shortbread cookie need not look round and plain. It can be in various shapes and textures: oval, spiral, knotted, rosette, jam, ganache-filled or nut-filled, essence-flavoured, and dusted or coated with a desired ingredient.
Shortbread is basically a butter cookie. A common ingredient is almonds. Oil from nuts is high in fat but not in cholesterol. As such, they tend to become rancid, so do remember to refrigerate or freeze them.

There are so many types of cookies one can make with a basic recipe such as this. Do involve your children as they would love the activity.

Ingredient

250g unsalted butter, cut into small cubes
350g plain flour
100g icing sugar, sieved
80g ground almonds
2 eggs

Method

Almond Shortbread
1. Lightly rub butter into sifted flour with your fingertips until it resembles breadcrumbs.

2. Then add icing sugar and ground almonds. Put that aside while you beat the eggs with a fork.

3. Then, gently stir in the beaten eggs until all ingredients bind.

4. Cover this mixture with cling wrap and refrigerate for half an hour. You need the dough to be slightly hard to make moulding easier.

5. Then place a piece of dough on a table top that has been lightly dusted with flour.

6. You can either twist the dough or place the dough between two sheets of greaseproof paper and flatten with a rolling pin. Use a cutter to cut dough into shapes before placing these on a lined tray.

7. Then bake in a pre-heated oven at 150C for 12-15 minutes.

Cooks Notes:
* Pineapple jam and marinated minced dried fruits can be used as fillings too. Sprinkle a mix of ground hazelnuts and grated chocolate or a lime-zested crumble to enhance the flavours of the shortbread dough before baking.
* Baked cookies can be kept in an airtight container at room temperature for a week.
* If dough becomes soft, cover with cling wrap and freeze for 10 minutes.
* Shaped dough or unused dough can be frozen or refrigerated for later use. Simply thaw to room temperature before use.
* You can then make fresh cookies for tea or use the dough as a base for tarts.

Triple Colour Snails
1. Here is a variation of the shortbread recipe. Simply divide the dough into three equal parts.

2. Then add five grammes of sifted cocoa powder to one portion and grated zest of one orange into another. Leave the third portion in its natural flavour.

3. Now, take 50g of each portion and roll to form a tube of 1cm in diameter each. Place the three tubes of dough next to each other.

4. Then cut each up to the length of your forefinger before twirling the three together around your finger to form a three-coloured intertwining dough.

5. Once youve achieved that effect, gently remove the twirl from your finger and place it on a greased tray.

6. Then refrigerate for 15 minutes before you bake in a pre-heated oven at 150 degrees Celsius for about 12-15 minutes.

7. Remember to let it cool before eating or storing.

Cooks Note:
* Dont be afraid. Shape, fill or flavour the dough to your liking. As shown in the picture, I have made them in various shapes and sizes. The possibilities are endless.

Hazelnut Leaf cookie

Wednesday, December 17, 2008

SU AZIZ gets into the baking mood for Christmas with a simple recipe for Hazelnut Leaf
cookies from Legend Hotel.

Ingredient

250g of butter
250g of sugar
125g of eggs
Peel of half a lemon
500g of flour
5g cinnamon
250g ground hazelnut

Method

1. All you need to do is blend together 250g of butter and 250g of sugar until creamy.

2. Then add 125g of eggs and peel of half a lemon.

3. Finally, stir in 500g of flour, 5g cinnamon and 250g ground hazelnut. Once it is a heavy dough, roll it out to a 1cm thickness.

4. Cut out the dough with a heart-shaped cookie cutter.

5. Split each shape into half. With the back of a small knife, engrave the veins of a leaf onto the halved dough.

6. Finally, bake it at 180C for around 15 to 18 minutes.

Cinnamon-scented stars

Wednesday, December 17, 2008

SU AZIZ gets into the baking mood for Christmas with a simple recipe for crunchy cinnamon star cookies from Legend Hotel.

Ingredient

500g of ground almonds
400g of sugar
100g of egg white
100g of icing sugar
10g of cinnamon powder

Icing:

250g of icing sugar
40g of egg white

Method

1. In a mixer, cream together the sugar and egg white. When thats done, add icing sugar.

2. Slow down the mixer a little and stir in ground almonds and cinnamon powder.

3. Mix it to form a dough.

4. Now, for the royal icing that goes on top of the cookie dough. You need to blend 250g of icing sugar and 40g of egg white to a mousselike consistency. Once thats done, put that aside.

5. Roll out your cookie dough to a 1cm thickness.

6. Then spread the royal icing on top of the rolled out dough.

7. Cut out the shapes you want though stars would be perfect for the seasons festivities.

8. Lastly, place them onto a greased baking tin and bake at 180C for 15 minutes.

Kek cawan berkrim

Wednesday, December 10, 2008

Kek cawan kian digemari khususnya di pelbagai majlis keraian. Si kecil pastinya seronok melihat deretan kek cawan yang dihias menarik untuk majlis ulang tahun hari lahir.

Malah, kek cawan antara sajian dinanti-nantikan pada majlis pertunangan atau perkahwinan. Resipi kali ini mengetengahkan kaedah membuat kek cawan yang menarik untuk dicuba.

Ingredient

Bahan A
4 biji telur
1 sudu besar pemantap kek (Ovalette /Q 75)
100 gram gula pasir
5 sudu besar air

Bahan B
120 gram tepung gandum
60 gram tepung jagung
11/2 sudu besar serbuk penaik
(Campur bahan B dan diayak)

Bahan C
120 gram minyak jagung Daisy
1 sudu besar perisa oren, strawberi atau pandan

Bahan hiasan:
Krim putar:
200 gram lemak sapu FarmCows
150 gram gula aising
1 sudu kecil perahan jus lemon
1/2 sudu kecil pewarna coklat
1/2 sudu kecil pewarna merah
1/2 sudu kecil pewarna hijau

Pilihan tambahan:
Buah kiwi, strawberi dan anggur - dipotong

Method

Cara membuat:
1. Putar telur dan pemantap kek dengan mesin pemutar selama tiga minit.

2. Masukkan gula pasir sedikit demi sedikit, putar lagi selama lima minit dengan kelajuan sederhana.

3. Masukkan air sedikit demi sedikit sambil memutar dengan kelajuan tinggi selama satu minit.

4. Kemudian, masukkan bahan B yang sudah diayak ke dalam adunan telur tadi. Putar adunan dengan kelajuan yang perlahan hingga sebati.

5. Masukkan minyak jagung Daisy dan sebatikan.

6. Setelah itu, perisa dimasukkan dan kacau hingga sebati.

7. Adunan dituang ke dalam acuan cawan kertas di loyang hingga penuh.

8. Bakar adunan kek cawan selama 15 minit pada suhu 175 darjah celsius di dalam ketuhar yang dipanaskan terlebih dulu.

9. Setelah itu, keluarkan kek cawan daripada ketuhar dan biarkan sejuk. Hiaskan dengan krim putar.

10. Untuk membuat krim putar, gunakan mesin untuk memutar lemak sapu selama dua minit sehingga lembut. Masukkan gula aising, putar lagi selama lima minit sehingga gebu. Kemudian, masukkan perahan jus dan pewarna, sebatikan.

11. Untuk menghias, masukkan krim putar dalam beg penyalur dan hias mengikut cita rasa.

12. Jika mahu, potongan buah kiwi, strawberi dan anggur boleh diletak di atas hiasan krim putar.

Pilihan lain: Adunan boleh dibahagikan kepada beberapa bahagian dan setiap bahagian dimasukkan perisa yang berlainan.

Feather-light gateau

Thursday, November 20, 2008

Su Aziz has a simple chocolate sponge cake recipe for you to try. This sponge cake recipe comes from One World Hotel in Petaling Jaya, Selangor.

Ingredient

- 6 eggs
- 250g sugar
- 250g flour
- 30g cocoa powder
- 8g baking powder
- 3g baking soda
- 50g ground almond
- 150ml corn oil
- 50ml water
- 1kg dark chocolate pieces
- 100g butter
- 900ml whipping cream
- half a tub of mascarpone cheese

Method

Whip the sugar and eggs until it is foamy.

While the eggs and sugar are mixing, mix the dry ingredients - flour, cocoa powder, baking powder, baking soda and ground almonds.

Then, add the dry ingredients into the mixer along with the foamy mix. Then, pour in the corn oil and water.

Pour out the mix into a baking tin and bake at 180oC for 18 to 20 minutes.

While that is baking, boil some water in a pot. Place a bowl atop the pot and warm the butter and chocolate together.

Once the butter and chocolate are melted, add in the whipping cream.

After the sponge cake is baked, let it cool for a bit before splitting it into half, horizontally.

Spread the virtually tasteless but creamy mascarpone on one half and sandwich them back together.

Then spread on evenly the chocolate sauce made out of butter and melted chocolate.

Note:
* While One World Hotels pastry chef, Chef Kam, would advise for you to chill the cake for half an hour until the chocolate sauce hardens, it is just as delicious to eat with the chocolate sauce warm and dripping around the sponge cake.

* You can use this cake mix to make cupcakes as well.