Latest Desserts Recipes | Eats - Your Good Food Guide

Coconut and pumpkin custard

Thursday, September 02, 2010

Ingredient

Ingredients:

1 medium sized sweet pumpkin

6 duck eggs

300g fresh coconut cream

150g sugar

150g Thai palm sugar

150g custard flour

Method

1. Clean the pumpkin and cut the top into a square shape.

2. Beat the duck eggs with coconut cream, sugar and Thai palm sugar until the mixture is frothy.

3. Pour coconut cream mixture into pumpkin. Cook in steamer for 40 minutes.

4. Leave to cool or refrigerate to make the custard firm.

Pisang Goreng (Banana Fritters)

Monday, July 19, 2010

We are familiar with this but the restaurant has a little twist to theirs and it turns out to be such a delectable dessert!

Ingredient

Youll need:

2pcs pisang tanduk

40g rice flour

30g sugar

100ml water

30g grated cheese

chocolate sauce

500ml cooking oil for deep-frying

Method

1. Peel the banana and halve them. Set aside.

2. Mix the rice flour, sugar and water in a bowl.

3. Heat up the oil for deep-frying.

4. Coat the banana with the rice flour mixture and place it into the heated cooking oil.

5. Deep-fry the bananas till golden brown.

6. Place the cooked bananas on the serving plate. Top it with chocolate sauce and then with grated cheese.

7. Serve warm.

Chilled Watermelon Gazpacho

Friday, July 16, 2010

Not only is the flesh eaten, but the seeds and rind are also edible when cooked. Seeds can be roasted and tossed into salads, while the rind is pickled or braised in many Asian dishes. Nothing is wasted!

Ingredient

Youll need:

750g watermelon, cut into small pieces

140g cucumber

200g Roma tomatoes

2 tsp red wine vinegar

50g cucumber, diced small

50g fresh pineapple, diced small

50g baby greens

100g watermelon, diced small

Method

1. Puree the watermelon in a blender or food processor. Remove and keep aside.

2. Next puree the capsicum, cucumber, tomatoes and sieve to remove all the pulp.

3. Add vinegar and season to taste. It is better to use white pepper as freshly ground black pepper will not give it that intense red colour.

4. In a big bowl, mix the two purees together and season to taste. Add a few drops of tabasco if preferred.

5. Prepare the garnishing. Cut into small cubes or brunoise all the garnish ingredients individually.

6. Place the garnishing at the edge of a soup plate. Slowly pour in the chilled gazpacho and voila!, you have a nice cool soup for hot days. Serve immediately.

French Toast With Chocolate On Watermelon Compote

Friday, July 16, 2010

Ingredient

Youll need:

2 cups watermelon, cut into 1cm cubes

2 tbsp brown sugar

16 slices lightly baked baguette

8 slices bittersweet chocolate, 1/4cm thick

1/2 tsp orange zest

2 tsp ground cinnamon

4 tbsp honey or maple syrup

4 tbsp butter

Method

Method:

1. Toss watermelon cubes, strawberries and brown sugar in a small saucepan. Warm over low heat for five minutes and remove. Cool and keep chilled.

2. Whisk together milk, orange zest, cinnamon, eggs and honey in a bowl, big enough to hold the bread slices.

3. Place a slice of chocolate on eight slices of bread. Cover the top of the chocolate with the other eight slices. Place these in the batter and soak for at least half a minute, turning them over every now and then.

4. Over medium flame, heat a flat pan that has been buttered all over as well as drizzled with a little oil.

5. Fry the bread slices on the heated pan on both sides till golden brown. When they are crispy on both sides, remove and drain on paper towels.

6. Lightly dust with a little sieved icing sugar.

7. To serve, spoon three tablespoons of watermelon compote in a deep bowl. Top with two crispy toasts. Drizzle with honey or maple syrup.

Bebola roti sotong dan udang

Tuesday, May 25, 2010

ROTI yang hampir tamat tempoh boleh diselamatkan jika pandai mengolahnya menjadi makanan enak menyelerakan.

Selain mengelak pembaziran, ada yang menghasilkan roti dengan pelbagai resipi masakan menarik.

Bagi cef Hotel & Spa Ancasa, Kuala Lumpur, Mariam Ibrahim, bahan makanan laut seperti sotong dan udang boleh diolah bersama roti untuk membentuk bebola menyelerakan.

Perlu pilihan bahan segar supaya rasa hanyir pada makanan laut segar itu tidak membantutkan selera. Buang kulit udang dan segala bahan yang tidak elok pada kepalanya dengan teliti.

Begitu juga dengan sotong, buangkan warna hitam yang menyaluti kulit luarnya kerana di situ berkumpul segala rasa kurang enak, katanya.

Hidangan bebola roti sotong dan udang itu boleh dinikmati secara bufet pada acara minum petang di hotel berkenaan di Jalan Tun Tan Cheng Lock, Kuala Lumpur.

Ingredient

Bahannya (untuk sajian 20 orang)

200 gram sotong putih
200 gram isi udang (dikisar halus)
5 batang akar ketumbar
2 ulas bawang putih
(kedua-dua bahan ini ditumbuk halus)
1 sudu serbuk lada putih
Roti putih dipotong kecil
Garam
Stok ayam

Method

Caranya:

1. Campurkan sotong dan udang yang sudah dikisar dengan akar ketumbar dan bawang putih yang sudah ditumbuk halus.

2. Gaul sebati dengan garam dan stok ayam secukup rasa.

3. Kepalkan isi sotong dan udang dengan roti yang sudah dipotong halus.

4. Goreng dengan minyak panas.

5. Sedia dihidang dengan sos.

Petua hilangkan hanyir sotong:

Rendamkan sotong dengan air asam limau selama 10 minit untuk menyenangkan kulit hitam yang menyalutinya cepat keluar.
Sotong juga boleh direndam beberapa minit dalam tepung sebelum dibuang kulitnya.
Selepas dikeluarkan warna hitamnya, bilas dengan air paip.
Potong kecil sotong (bentuk dadu) supaya senang hendak dilekatkan pada bebola.
Untuk lebih enak, gunakan akar daun saderi supaya timbul aroma menyelerakan.

Tofu Cheesecake

Monday, May 17, 2010

Unlike the creamy, sinfully delectable New York cheesecake, this recipe, as SU AZIZ finds out, makes for a light, cooling cake.

Ingredient

1/3 cup of heavy cream
2 egg whites
1/3 cup of castor sugar
100g of cream cheese
1/2 cup of fresh soy milk
1 1/4 tsp of gelatine powder
+ 1 tbsp cold water
120g of Digestive biscuits
30g of butter, melted

Method

1. Crush Digestive biscuits until you get fine crumbs. Stir in melted butter. Line the crumbs on a springform pan. Leave to set.

2. Whisk heavy cream until stiff. Cover and keep chilled in refrigerator.

3. Beat egg white with 2 tablespoons of sugar until peaks form. Set aside.

4. Combine the remaining 1/3 cup sugar with 3 tablespoons of boiling water. Stir well.

5. Pour hot syrup slowly into white egg and beat until the meringue is cooled.

6. Blend cream cheese and soy milk in food processor.

7. Into a saucepan, stir gelatine solution until dissolved.

8. Combine above ingredients with hot meringue and cream. Mix well and spread onto the biscuit mixture. Let it set in the refrigerator.

9. Garnish with desired fruit or dribble with thick raspberry or strawberry syrup.

From: Putting the tofu in cake, New Straits Times. 23 April 2010

Big Brother Avalanche

Wednesday, May 12, 2010

A treasure trove of flavours -- ice-cream, cake and fruit cocktail covered in a mountain of freshly torched meringue -- also served at Big Brother Restaurant and Grill. (yields one large serving)

Ingredient

60g egg white
3 tbsps fine sugar
2 round slices of Swiss roll
4 tbsps mix fruit
2 scoops ice-cream
1 Maraschino cherry
cocoa powder for garnish

Method

1. Put the egg white in the mixer and gradually build the speed until it forms a meringue.
2. Using a slower speed, add the fine sugar and beat for about a minute.
3. Place the Swiss rolls on the dessert plate and follow with two big scoops of ice-cream and top with mixed fruit.
4. Cover all the ingredients with the prepared meringue.
5. Using the blow torch, slow burn the surface of the meringue until slightly browned.
6. Lastly, sprinkle with cocoa powder and top with maraschino cherries.

From Power meals, New Straits Times. 26 March 2010.

Red velvet cake

Wednesday, March 17, 2010

At a cooking class at Senses, Hilton Kuala Lumpur, Chef Chandra Arunasalam, the chef de Cuisine for Studio,showed how to make a Red velvet cake.

This lovely cake is furnished with pistachio chips and cream cheese frosting.

Ingredient

Ingredients for cake

250g sifted cake flour
1/2 tsp salt
15g cocoa powder
113g unsalted butter (room
temperature)
300g granulated white sugar
2 large eggs
1 tsp vanilla extract
240ml of buttermilk
2 tbsp liquid red food colouring
1 tsp white distilled vinegar
1 tsp baking soda

Ingredients (Pistachio Chips)

30g pistachios
125g pistachio puree

Ingredients ( cream cheese frosting)

360ml heavy whipping cream
227g mascarpone cheese (room temperature)
227g cream cheese (room temperature)
3/4 tsp pure vanilla extract
115g icing sugar

Method

Method (cake)

1. Preheat the oven to 200C.

2. In a mixing bowl, sieve together the flour, salt and cocoa powder. Set aside.

3. In a mixing bowl, beat the butter until soft.

4, Add sugar and beat until light and fluffy.

5. Add the eggs, one at a time, beating well after each addition.

6. Scrape down the sides of the bowl.

7. Add the vanilla extract and beat until combined.

8. In a measuring cup, whisk the buttermilk with the red food colouring.

9. With the mixer on low speed, add one third of buttermilk and flour mixture. Repeat until flour is used up,

ending with the flour.

10. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and fold into the cake batter immediately.

11. Quickly divide the batter and pour into two cake pans.

12. Smooth the top with the back of a spoon and bake in the preheated oven for approximately 25-30 mins at 180C or till a toothpick inserted in the centre of the cakes comes out clean.

13. Cool cakes on a wire rack for 10 minutes.

14. Place a wire rack on top of the cake and invert to remove from pan.

15. Once the cakes have completely cooled, wrap in plastic and keep in the freezer for at least one hour. Meanwhile, you can prepare the frosting.

Method (frosting)

1. Blend the cream cheese and mascarpone cheese until smooth.

2. Add the vanilla and icing sugar and mix till smooth.

3. Transfer the mixture to a large mixing bowl and using an electric mixer, whip until it forms stiff peaks.

4. With a large spatula, gently but quickly fold a little whipped cream into the cream cheese mixture to lighten it.

5. Fold in the remaining whipped cream, into two stages. If the frosting is not thick enough to spread, cover and keep in the refrigerator until it is firm enough to spread.

Method (Pistachio Chips)

1. Preheat oven to 180C.

2. Toast the pistachios for 10 minutes or until aromatic.

3. Grind to make a coarse powder.

4. Spread pistachio puree on the sheet of acetate to form a thin layer.

5. Dust with pistachio powder.

6. Transfer this to dehydrator tray and dehydrate at 60C for 12 hours or until crispy.

7. Break into random shards about 5cm square and keep in an air-tight container.

Now youre ready to assemble the cake and serve.

1. Break the red velvet cake in random shapes with your hands.

2. Spread some cream cheese on the cake.

3. On the rectangular plate, arrange the unevenly shaped cake, pistachio puree and raspberries.

4. Decorate with a sprig of mint and a couple of pistachio chips and serve.

From Romantic dishes for two, New Straits Times.

Tart buah-buahan

Wednesday, February 24, 2010

KUIH tart biasa didengari setiap kali menjelang musim perayaan. Menjadi kegemaran ramai, tart bagaikan satu kemestian setiap isi rumah menghidangkan sajian berinti nanas kepada tetamu.

Hakikatnya, tart juga diperbuat dalam pelbagai rupa, gaya dan cara persembahannya.

Kreativiti mengubah suai sajian pemanis mulut itu turut menggunakan buah-buahan sebagai inti untuk santapan terakhir selepas menikmati utama. Selain boleh didapati di kedai kek, kedai kopi dan sebagainya, tart buah juga lebih enak dibuat sendiri.

Pensyarah Jabatan Seni Kulinari, Fakulti Pengurusan Hotel dan Pelancongan Universiti Teknologi Mara, Chef Azli Razali berkongsi hasil kreativitinya, tart buah bersama pembaca dari Tanur minggu ini.

Beliau turut memaparkan cara membuat lebih 50 resipi pemanis mulut dan dibukukan dalam Resipi Pencuci Mulut Chef Azli yang boleh didapati di kedai buku pada harga RM18 senaskah.

Ingredient

Bahan A (untuk kulit Tart)

250gm mentega
50gm gula aising
400gm tepung superfine
1 biji kuning telur

Bahan B (untuk isian Tart)

1/2 cawan gula halus
3/4 cawan susu cair
1/2 cawan santan
4 biji buah pic
4 biji telur

Method

Cara penyediaan isi tart

1. Masukkan telur ke dalam buah.

2. KeMudian campurkan susu.

3. Kemudian masukkan santan.

4. MasuKKan gula, kacau campuran sehingga gula dan buah pic hancur.

Cara penyediaan kulit tart

1. Pukul mentega dan gula sehingga hampir kembang.

2. Masukkan telur dan kacau sehingga sebati.

3. Masukkan tepung dan gaul sehingga membentuk doh yang lembut. sekiranya doh keras, tambahkan sedikit air dan jika doh lembut, tambahkan dengan sedikit tepung. Biarkan doh untuk sementara waktu.

4. CanaiKan doh di dalam acuan tart/pai setebal 8 milimeter. sedia untuk digunakan.

5. TuanGKan isian tart ke dalam kulit tart.

6. Bakar pada suhu 1,800 darjah Celsius atau sehingga tart kekuningan dan mengeras.

Puding karamel perisa Nescafe

Monday, February 22, 2010

SAJIAN pemanis mulut biasanya berbentuk ringan.

Selepas menikmati hidangan berat, selalunya pemanis mulut jarang dinikmati kerana sudah kekenyangan. Tetapi, bagi saya jika persembahan pemanis mulut menarik dan nampak lazat sudah pasti saya mencubanya.

Dari Tanur minggu ini, saya tampilkan resipi ringkas lagi istimewa iaitu puding karamel perisa Nescafe. Resipi enak ini dikongsi bersama Pensyarah di Jabatan Seni Kulinari, Fakulti Pengurusan Hotel dan Pelancongan Universiti Teknologi Mara, Chef Azli Razali.

Pemanis mulut biasanya dihidangkan di majlis formal di hotel dan restoran kerana ia antara prosedur dalam industri pemakanan di hotel. Namun, bagi masyarakat biasa pula, ia kurang disediakan untuk tetamu yang bertandang ke rumah walaupun saudara-mara sendiri.

Bagaimanapun, jika ada yang menghidangkan pemanis mulut puding karamel, ia bagaikan lengkap hidangan makan tengah hari untuk tetamu. Pasti tetamu teruja dengan layanan lengkap.

Untuk mencuba lebih banyak sajian pemanis mulut, pembaca boleh mendapat buku resipi Chef Azli bertajuk Resipi Pencuci Mulut yang boleh didapati di kedai buku pada harga RM18 senaskah.

Ingredient

Bahan A:

Gula karamel
100 gm gula halus
4 camca makan air

Bahan B:

110 gm gula
500 ml susu segar
5 biji telur
2 camca makan serbuk Nescafe

Method

1. Untuk menyediakan gula karamel, campurkan semua bahan A ke dalam periuk.

2. Masak campuran itu sehingga warna keperangan. Tuang ke dalam tin pembakar dan biarkan gula caramel itu mengeras.

3. Un tuk menyediakan puding pula, campurkan Nescafe dan gula ke dalam susu segar atau susu sejat. Kemudian jerang di atas api sehingga susu menjadi suam. Kacau gula di dalam susu suam itu sehingga menjadi larut.

4. Pecahkan telur di dalam mangkuk berasingan. Tuangkan susu tadi ke dalam telur sambil dikacau sehingga habis. Pastikan dikacau secara konsisten dengan menggunakan wire whisk supaya telur dapat dikacau sekata.

5. Tuang bancuhan puding dalam tin pembakar yang mengandungi gula karamel tadi.

6. Letak tin atas dulang berisi air dan bakar dalam pembakar pada suhu 200 darjah Celsius selama 35 minit.

Bubur kacang caca jagung

Friday, February 05, 2010

Resipi pemanis mulut yang biasanya di hidangkan masyarakat Melayu antaranya bubur kacang, jagung, pisang dan sebagainya. Istimewa dari Pensyarah di Jabatan Seni Kulinari, Fakulti Pengurusan Hotel dan Pelancongan Universiti Teknologi Mara, Chef Azli Razali, beliau berkongsi resipi menghasilkan bubur kacang caca jagung.

Ringkas lagi mudah, penyediaan sajian ini hanya mengambil masa kurang dari setengah jam. Boleh dihidang untuk keluarga dan tetamu yang datang.

Sajian bubur kacang penyudah santapan atau boleh dihidang ketika minum petang. Resipi lain juga boleh didapati di dalam buku resipi khas, Keenakan Pencuci Mulut oleh Chef Azli yang kini boleh didapati di pasaran, pada harga RM18 senaskah.

Ingredient

Bahan-Bahan:

200 gm kacang hijau
3/4 cawan gula putih (mengikut kesesuaian rasa)
1/4 cawan gula merah (mengikut kesesuaian rasa)
3 sudu besar biji sagu
1/2 cawan caca kering
500ml santan
150 gm biji jagung dalam tin
1 helai daun pandan, disimpul
Sedikit garam

Method

Cara penyediaan:

1. Basuh kacang hijau hingga bersih. Kemudian, rebus kacang hijau sehingga kembang. Biarkan dan jangan dibuang air rebusan.

2. Sementara menunggu kacang kembang, rebus caca kering sehingga hampir lembut. tos dan ketepikan.

3. Masukkan santan, biji sagu, daun pandan, gula ke dalam rebusan kacang hijau.

4. Masukkan juga caca, jagung, biji sagu dan garam ke dalam periuk yang mengandungi kacang hijau dan air rebusan.

5. Biarkan ia mendidih dan kacau selalu supaya tidak pecah minyak.

6. Masak sehingga pekat dan padamkan api.

[Daripada bubur Kacang Caca Jagung, Berita Harian]

Mango Cream with Sago and Pomelo (one serving)

Monday, December 07, 2009

From Hot And Cold Richness

Ingredient

Fresh mango (thinly sliced)

5 tbsp fresh milk

2 tbsp sago

2 tbsp sliced pomelo/pulp

some fresh mango cream/sauce

Method

1. In a bowl, place milk, sago (boiled) and sliced pomelo.

2. Then, add mango cream and garnish with slices of fresh mango.

3. Voila!

Tip:

> This signature dessert was only given after some coaxing, so the exact measurements of the ingredients are really limited by your imagination.
> Add more fresh mango if you want it a little sweeter, or more milk if you want a thicker consistency.
> Fresh mango cream is a blend of pureed mango and thick cream.
> You can also substitute cream with yogurt, if youre concerned about calories. Otherwise, just play around with the ingredients, as I can assure you its an extremely simple and delicious dish.

Macaroon and Fruit Torte

Tuesday, December 01, 2009

The versatile egg white can be used in either desserts or in savouries. JULIE SONG shows you how with this Macaroon and Fruit Torte recipe.

Ingredient

250g ground almonds
10g plain flour
250g caster sugar
1 tsp lemon zest
1 tsp almond essence
3 egg whites

To decorate, youll need:

350ml whipped cream
150g each of fresh strawberries, raspberries, gooseberries
edible flowers, optional

Method

1. Preheat oven to 160C.

2. Mix together ground almonds, plain flour, sugar, lemon zest and almond essence until combined.

3. Slowly add in egg whites till a soft dough forms. It has to be firm to the touch too.

4. If making small macaroon cookies, divide and form dough into desired shapes like balls or logs.

5. Top each cookie with a sultana or pinenut. Place on parchment-lined trays and bake for 12-15 minutes until pale brown and firm. Leave to cool before storing.

For festive cake:
1. Divide dough into pieces and roll each piece into a rope of about one centimetre thickness.

2. Cut to different lengths and form a circle of different diameters.

3. Place on parchment-lined trays and bake for 18-20 minutes until firm. Leave to cool.

4. Place the largest macaroon circle on plate.

5. Top with a little whipped cream and assorted fresh fruit. Continue layering and finish decorating with edible flowers.

Chocolate Mousse

Friday, November 06, 2009

THIS decadent dessert is surprisingly simple to make. Its silky smooth with the right balance of bitter and sweet. It is served on a crunchy, nutty brownie-like base which gives contrast to the velvety smooth mousse. This recipe serves four.

*Recipe from Chalets Chef Jochen Kerns recent Malaysia International Gourmet Festival menu.

Ingredient

60g egg yolks
60g eggs (with whites this time)
188g dark chocolate
44g sugar
a pinch of instant coffee
16g gelatine powder
2.4 litres whipping cream

Method

1. Whisk all the eggs and sugar until fluffy.

2. Melt the dark chocolate.

3. Melt the gelatine powder.

4. Whip the cream.

5. Add melted chocolate into the fluffy egg mix.

6. Fold in melted gelatine.

7. Next, fold in whipped cream. When all is well mixed, chill, then serve in little coffee cups or bowls.

Mango Saffron Ice-Cream

Tuesday, November 03, 2009

THE colour of this one defies its subtle, delicate flavours. Nevertheless, its bright orangeyellow colour is appetising as well as happy.

*Recipe by Chef Faizol Sulaiman of Gobo Chit Chat restaurant in Traders Hotel Kuala Lumpur

Ingredient

500ml of fresh milk
500ml of fresh cream
230g of sugar
350ml of mango puree
10 egg yolks
a pinch of saffron powder

Method

1. In a saucepan, heat cream, milk, sugar and mango puree until 65C.

2. Then whisk in the yolks and saffron and heat until 85C.

3. Continuously whisk until it reaches the temperature and the mix coats the spoon.

4. When that happens, pour the mix into the ice-cream machine and blend until smooth.

5. Freeze before serving.

Crunchy Honey-Comb Ice-Cream

Monday, November 02, 2009

THE delicate texture of this icecream was a delight. The familiar warmth of honeycomb, Ive noticed, is a favourite with kids. And adults, too! You must remember one thing with recipes -- they must evolve. Use this recipe as the base and then experiment with other ingredients. Believe me, it can only be fun. Oh, and dont forget a thermometer.

*Recipe by Chef Faizol Sulaiman of Gobo Chit Chat restaurant in Traders Hotel Kuala Lumpur

Ingredient

Honeycomb:

18ml of honey

18ml of golden syrup

99g of sugar

18ml of water

8g of baking soda

Ice-cream:

1 litre fresh cream

400ml fresh milk

200g of caster sugar

10g of glucose

10g of stabiliser powder

12 egg yolks

180g of honeycomb

Method

1. You begin with making the honeycomb. Boil honey, syrup, sugar and water until 125C.

2. Then mix the baking soda with a little water to make a paste and add into the boiled mixture.

3. Then pour the honeycomb mix into a freeze-friendly container and freeze.

4. Now, for the ice-cream. In a saucepan, heat milk, cream, sugar, glucose and stabiliser powder until 65C.

5. Then add in the yolks, whisking slowly until the heat rises to 85C.

6. Once the mix can coat the spoon, pour it into a bowl and cool it in an ice bath to 5C.

7. Then pour the mix into the ice-cream machine and blend it until its smooth.

8. Lastly, crush the frozen honeycomb and mix it into the ice-cream.

9. Freeze before serving.

Victorian Sandwich Cake

Tuesday, September 15, 2009

This is a firm favourite among children. It has a simplicity to its flavours and uncomplicated sweetness. Plus, its comforting and familiar.

Ingredient

280g of icing sugar
250g of unsalted butter, softened
4 eggs
250g of self-raising flour, sieved
1 tsp of vanilla essence
1 tsp of baking powder

Method

1. Pre-heat oven at 180C.

2. Then line two baking tins 20cm wide.

3. Cream butter with 200g of sugar until the mix turns pale. Add in eggs, one at a time.

4. Beat in the egg with the mix well after each addition.

5. Sieve flour and baking powder together.

6. Fold in half the flour mix and then the other half into creamed mixture.

7. Lastly, add in vanilla or vanilla extract and divide into the two lined tins.

8. Place in pre-heated oven for 20-25 minutes.

9. After theyre baked, cool them before spreading with jam and whipped cream to sandwich.

10. Finally, dust with sieved icing sugar atop the sandwiched cake.

Chefs Notes:

This cake can be made easily by placing all ingredients in a food processor. Whisk together till creamy.
You may use orange or lemon zest instead of vanilla. It gives the sandwich cake a zesty tang. Quite delicious too! To match the tang, spread the cake with marmalade instead. And try out chopped fresh fruits or berries along with the cream.
Remember, this is a basic cake recipe. Many variations can be created from it. Be adventurous to make the cake uniquely yours.

Pulut Serawa Durian

Tuesday, September 08, 2009

Anusha K. shares this recipe from the Ramadan buffet dinner at One World Hotel.

Ingredient

500ml coconut milk (extracted from one grated coconut)
250g pulut rice, soaked for four hours
200g durian pulp
2 pandan leaves
300g gula Melaka, chopped
A few scoops of durian flesh (for garnishing)

Method

First, drain excess water from pulut rice and steam for an hour.

When rice is half-cooked, remove from heat and stir rice gently.

Next, add a little salt, 250ml coconut milk and steam till rice is cooked.

For the durian paste, mix the remaining coconut milk, durian flesh and pandan leaves in a saucepan.

Heat over medium flame, stirring slowly.

Add the gula Melaka pieces and stir until consistency is thick and smooth.

In a sundae glass or clear glass bowl, scoop one portion of steamed pulut rice and top it with durian paste.

Serve the pulut dish cold or warm, garnished with a scoop of durian pulp.

Tip: You can substitute durian pulp with jackfruit.

by Anusha K.
29 August 2009

Bubur Biji Nangka

Monday, September 07, 2009

Besides the assortment of Malay kuih, bubur or sweet porridge is popular with the old and young.

This recipe comes from Apartment, Suria KLCC and Curve, Mutiara Damansara

Ingredient

200g glutinous rice flour
water to form dough
1/2 tsp of air kapur
green colouring
a bowl of thick coconut milk
sugar and salt
2-3 pandan leaves
a few pieces of nangka, sliced thinly

Method

1. Mix together flour and air kapur to form a dough for the glutinous rice balls. If mixture is too thick, add more water and then a few drops of green colouring.

2. Make small balls. Throw into boiling water. When cooked (the balls will float), transfer the balls into cold water to prevent them from sticking to each other.

3. Simmer coconut milk, sugar and salt on low heat. Stir often to avoid it from curdling.

4. Add pandan leaves and boiled glutinous balls. Let simmer and adjust the sweetness.

5. Now, add the nangka.

Tip:
This dessert is best served hot. You can also add other fruits, depending on your preference. Add brown sugar to this bubur if you prefer a more caramel flavour.

by Anusha K.
22 August 2009

Hazelnut and Almond Meringue Roulade with Cadbury Chocolate Cream

Wednesday, September 02, 2009

When Julie experimented with this, we were about to have breakfast. Believe me, breakfast was forgotten as we sank our forks into this chewy, mildly sweet dessert. In a word, decadence!
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The recipes were concocted by Julie Song of Indulgence Restaurant in Ipoh. They use plenty of Cadburys latest dark chocolate range, Bournville.

Ingredient

120g of ground almonds and ground hazelnut, toasted lightly
5 egg whites
250g of caster sugar
210g of Cadbury Bournville fine dark chocolate, roughly broken
600ml cream
Icing sugar, optional

Method

1 .Preheat oven to 195C. Line a rectangle baking pan with greaseproof paper. Allow extra 2cm on all sides.

2. Whisk egg whites till they form soft peaks. Then add in sugar a little at a time until mixture is thick and glossy.

3. Gently fold in grounded nuts and spread onto pan evenly. Bake for about 20 minutes. After its baked, turn the meringue over onto a piece of greaseproof paper.

4. Melt fine dark chocolate with four tablespoons of cream. Stir till blended and cool slightly.

5. Next, whip the cream and divide into two bowls. Into one bowl, fold in cooled, melted chocolate until evenly mixed in. Spread chocolate cream onto the meringue and evenly spread plain whipped cream over it.
(Note: Keep a spoonful of melted chocolate cream to drizzle over the dessert later.)

6. Then, using the paper to help, roll along the length of the meringue until you get a long log shape. Make sure the papers seam is at bottom of rolled meringue.

7. Lightly drizzle remaining of melted chocolate cream over log. Place on a serving plate and refrigerate till serving.

Tips
The chocolate cream is perfect as:
- decorative forms over dessert or ice cream
- chocolate dips for fresh strawberries or gooseberries
- chocolate sauces to accompany anything, even meat if youre adventurous!

When melting chocolate:

Melt it in a double boiler for best results. Base of bowl should not touch the water.
Do not overheat chocolate.
Do not allow water in contact with chocolate thats melting. It will seize and become unusable.

by Su Aziz
15 August 2009