Category: Dessert

Posted in Dessert, Snack

Matcha Chocolate-Avocado Truffles

Posted on by mariahseptantri

Hi there !

It’s already April, was hoping that I can post some of my cooking during my daughter’s spring break but I was busy doing activities with my daughter.

Avocado is one of my favorite fruit, I can spread them on my toast (I usually add salsa to go with). When the hunger strikes between my breakfast and lunch, I can just munch them to satisfy my hunger. I can toss them in my salad too. I came across truffles recipe on the internet that using avocado in their ingredients. My curiosity crawled and I was so eager to try it on.

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You can’t even notice that this truffle using avocado

Ingredients :

  • 1 cup roughly chopped high quality dark chocolate
  • 1/3 cup completely mashed avocado (about 1⁄2 of a large avocado)
  • 1 tsp matcha power
  • 2 tsp granulated sugar

 

Directions :

  1. Bring a small pot with water about 1 inch deep to a simmer. Add a bowl on top that is wider than your pot so that it doesn’t touch the water.
    Place in chocolate and stir until completely melted and smooth.
  2. Add melted chocolate to the food processor and blend with avocado until no avocado streaks remain.
  3. Chill the chocolate mixture for about 20-25 minutes in the fridge so that it is slightly less sticky and a little more firm, but still soft and workable.
    You don’t want to chill the dough too long because then the chocolate will firm up too much.
  4. Measure out 1 tbsp of chocolate mixture and roll between palms to form a smooth, round ball. Repeat with remaining chocolate. Place finished balls on a sheet of parchment paper.
  5. Combine matcha power and sugar in the bowl.Roll balls in matcha mixture. Serve immediately or keep in the fridge.

 

 

 

 

 

Posted in Dessert, gluten free, Indonesian Food, Snack

Lapis Singkong (Steamed layered cassava)

Posted on by mariahseptantri

 

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Pertama kali bikin kue lapis singkong ini waktu masih tinggal di Singapura, waktu itu pas belanja di pasar tradisional (kalau gak salah Fajar market) saya lihat ada yang menjual kelapa parut (segar) dan singkong. Kan jarang-jarang tuh ada yang jual singkong dan kelapa parut, gak bakal nemu deh barang-barang “antik kalau belanja di supermarket.

Saya pakai resep yang saya temukan di internet (maaf, saya lupa catat sumbernya) dan ternyata lumayan bikin ketagihan, hahahaha…. emak lagi lapar kali.

Bikin yuk ! Gampang kok, saya aja yang pemalas bisa juga jadi kue lapis ini. Biasanya saya cuma bikin setengah resep.

Bahan-bahan :

  • 1 kg singkong, kupas kulitnya dan parut
  • 1 bungkus agar-agar (tanpa warna)
  • 300 ml santan
  • 150 gr gula pasir
  • 50 gr kelapa parut atau secukupnya
  • Garam
  • Pewarna makanan (hijau dan merah) secukupnya

 

Cara Membuat :

  1. Kupas singkong, parut dan peras singkongnya
  2. Olesi loyang (ukuran 8 x 18 x 6 cm) dengan minyak
  3. Campur santan, singkong parut, gula pasir, agar-agar aduk merata
  4. Bagi adonan menjadi 3 bagian, beri pewarna merah dan hijau di masing-masing yang satu bagian biarkan tanpa pewarna makanan
  5. Tuang satu bagian adonan singkong ke loyang, kukus sampai matang (kurang lebih 25 menit)
  6. Lapisi dengan adonan ke 2 dan kukus kembali.
  7. Lanjutkan dengan adonan ke 3 dan kukus kembali
  8. Angkat dan dinginkan
  9. Kukus kelapa parut dan berikan sedikit garam
  10. Setelah dingin, potong2 sesuai selera dan gulingkan ke kelapa parut yg sudah diberi garam dan yang sudah dikukus.
  11. Sajikan hangat

 

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Hi ya guys,

If you’d like to try Indonesian delectable snack, this one is easy to make and gluten-free too ! I usually make half of the recipe. Without further ado, give it a try. You might like it

Ingredients:

  • 1 kg cassava/yucca root; you can also use frozen cassava if you like. Find this product in the asian supermarket or Filipino stores. I found this at Ranch Supermarket. I can find yucca root/cassava at Ralph’s close where I live. Peel the skin and grate it
  • 1 packet of agar-agar , no color (7gr)
  • 300 ml coconut milk
  • 150 gr sugar
  • 50 gr grated coconut ; you also can find this at Filipino stores or Ranch Market
  • Pinch of salt
  • Food Coloring (green and red)

 

Directions:

  1. Peel the skin of the yucca root/cassava, squeeze the liquid from the cassava.
  2. Grease the baking pan with oil
  3. Combine coconut milk, grated cassava, agar-agar, sugar in medium bowl. Stir well with rubber spatula or wooden spoon
  4. Divide the cassava mixture into 3 bowls; put food coloring into each bowls.
  5. Pour one mixture into baking pan and steam until it cooks (approx 25 minutes)
  6. Take out from the steaming pan and pour the second layer ; steam for another 25 minutes
  7. Finish the last layer and steam for 25 minutes, when it’s done let it cool
  8. Steam grated coconut with dash of salt for 15 minutes
  9. When it’s completely cool, cut into square or any shape you like
  10. Roll in the steamed grated coconut and serve warm

 

 

 

Posted in Dessert

Matcha Agar

Posted on by mariahseptantri

Hello there !

 

I’m back after hiatus for more than 2 months ! Anyone missed me ? Really ? No one ! Oh well, that’s fine. I was absent for 2 months because I was traveling to my home-country, Indonesia. It was a fine holiday for me, I know I am so lucky to get a chance for a break. I will post my holiday pictures when I have a chance.

Well, back to my post.  sometimes days get warm here. I don’t even feel like cooking dessert that requires oven when it’s too hot. I lost my appetite when the heat breaks. I came across to this video. The video is in bahasa Indonesia. Here’s the picture of Matcha Agar

 

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Does the picture above convince you enough to try the dessert ? I know not my best photo but actually it tastes better than the picture itself. Let’s get cooking :

Ingredients :

  • 100 gr biscuit (I use Graham crackers), crushed finely
  • 50 gr unsalted butter, melted
  • 400 gr cream cheese
  • 100 gr granulated sugar
  • 1 tbsp freshly squeezed lemon juice
  • 200 ml heavy cream
  • 10 gr agar powder
  • 10 gr matcha powder
  • 200 ml hot water
  • 30 gr granulated sugar
  • 3 gr agar powder
  • 10 gr matcha powder

 

Directions  (make 6 medium glasses, if using serving glass) :

Making Crackers Layer:

  1. Crush/pound the crackers until crushed finely, You can use food processor or put the crackers in the ziploc/clear plastic bag and use the rolling pin to crush them.
  2. Combine the crackers with the melted butter until well incorporated
  3. Pour the crackers mixture in the spring form pan, press it using the back of the spoon. I am making this in the serving glass so I just spoon the crackers on the bottom of the glass, I prefer not to press the crackers mixture on the bottom of the serving glass.
  4. Chill in the refrigerator

 

Making Green Matcha Agar Layer:

  1. Use double boiler or boil water in the saucepan and put the glass bowl over it, make sure the bowl does not touch the water .Combine 200 gr cream cheese with 50 gr sugar and 100 ml heavy cream. Mix well using whisker until the cream cheese melted.
  2. Add 5 gr agar powder, mix it well.
  3. Add 10 gr matcha powder to the cream cheese mixture, mix it well
  4. Turn off the heat and pour it over the crackers mixture
  5. Chill in the refrigerator until it gets hardened

 

Making White Agar Layer :

  1. Use double boiler or boil water in the saucepan and put the glass bowl over it, make sure the bowl does not touch the water. Combine 200 gr cream cheese with 50 gr sugar and 1 tbsp of lemon juice.Add  100 ml heavy cream. Stir with whisker until cream cheese melted.
  2. Add 5 gr agar powder, mix it well.
  3. Turn off the heat and pour it over green matcha agar layer
  4. Chill in the refrigerator until it gets hardened

 

Making Agar Layer:

  1. Combine 200 ml hot water with 30 gr sugar and 3 gr agar powder, whisk it until well incorporated
  2. Add 10 gr matcha powder, whisk it well.
  3. Pour it over white agar layer
  4. Chill in the refrigerator until it gets hardened

It looks a lot of works but you can reward yourself with this yummy dessert.

 

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Posted in Dessert

Soft and light Japanese cheesecake

Posted on by mariahseptantri

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When we still lived in Singapore, we can buy this Japanese cheesecake at Giant Hypermarket. It was walking distance (only 10 minutes !) from where we lived so anytime we craved for cheesecake we just went down to Giant. I like the texture of this cake, so airy. Feels like if you want more than just a slice. I know it’s a pseudo effect but it is not like New York cheesecake or other type of cheese cake.

Now, since we moved to California we need to go to Asian Bakery (like cafe 85 or Tous les jours) when we crave for Japanese cheesecake.

When I saw on Youtube how to make this dessert, it seems meticulous. But actually it is not that hard, you just need to be discipline to follow the steps. I found this recipe on the internet, it worked excellent to my taste. I only made half of the recipe as I was skeptical that I can be discipline to follow the steps. After the cake was ready and I tasted it, ohhhh it was so good. I was so happy I could not believe it that I could make such a delicious cheesecake . I wished that I made with full recipe so I can have lots and lots slices. My husband and my daughter loved it. I also shared this cake to my Korean lady and she said her family liked it so much.

 

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Let’s get cooking, don’t feel intimidated by the recipe. Follow the steps  in order and you’ll get the reward by having yummy cheesecake.

 

Ingredients (from original recipe, I only used half of the recipe) :

  • 6 large eggs (separate them )
  • 260 gr cream cheese
  • 57 gr unsalted butter
  • 96 ml whole milk
  • 88 gr cake flour
  • 28 gr corn starch
  • 1/4 tsp salt
  • 23 ml lemon juice (from fresh squeezed lemon)
  • 1/4 tsp cream of tartar
  • 165 gr granulated sugar

 

Directions:

  1. Separate the eggs, into two bowls
  2. Spray with non stick cooking spray an 8-inch x 3-inch round cake pan , I was using 6 1/2-inch x 3-inch round cake pan . Preheat oven to 325 Fahrenheit (163 Celsius)
  3. Melt together cream cheese, butter and milk in double boiler pot. Whisk it until everything is melted. Turn off the heat, beat the mixture using mixer to smooth out any lumps. Mix it until completely smooth.
  4. Meanwhile, sift the cake flour, cornstarch and salt.
  5. Add the sifted dry ingredients, 55 gr sugar, egg yolks and lemon juice to cheese mixture, beat them with mixer until smooth and free of lumps. Set aside
  6. In preparation of whipping the egg whites, wash and clean the mixer. Make sure the bowl and the mixer is clean from any fat.
  7. Whip the egg whites with mixer on medium speed. When the meringue starts to take shape, add the cream of tartar. Gradually add 110 gr sugar. Whip until meringue turns glossy and increased in volume and holds medium peaks.
  8. Take a dollop of meringue into the cheese mixture and stir it slowly(clockwise), add the third of meringue to the cheese mixture. Slowly stir another third of meringue. Scrape the bottom of the bowl and add the last meringue until it’s completely blended. The mixture should be light and airy as the result.
  9. Pour the cheesecake mixture into the cake pan, place the cake pan in the the larger dish and put the cooling rack between the cake pan and the larger dish, pour hot water gently to the dish until the half of the cake pan. This method is called bain-marie. Make sure it does not splash the cake mixture.
  10. Bake in the preheated oven  for 60 minutes at 325 Fahrenheit (163 Celsius), decrease the temperature to 320 Fahrenheit (160 Celsius) bake for another 10 minutes. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 – 45 minutes.
  11. Transfer the cake into the plate and dust with powdered sugar. 

     

 

 

 

 

 

Posted in Dessert

(No Bake) Strawberry Cheesecake Parfait

Posted on by mariahseptantri

 

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When I made this dessert years ago, I did not know that this kind of dessert is so easy to make. Just because I saw from the pictures this cheesecake has so may layers that look a lot to do, too complicated. But it’s actually is quite simple and worth the work. For those who like cheesecake, this dessert gives another way to enjoy the cheesecake. You can also make it smaller portion, just serve them in smaller glasses.

It’s a kind of dessert to impress your guests or even just your family members.

I don’t own this recipe, apologize I forgot to write down the source of this recipe.

 

Ingredients: (Make 4 in medium glasses)

  • 1 lb strawberries (453 gr)
  • 2 tbsp granulated sugar
  • 1/2 cup Graham crackers crumb (I used Regal Biscuits)
  • 2 tbsp melted butter
  • 12 ounces (340 gr) cream cheese, room temperature
  • 1/2 cup sour cream
  • 2/3 cup confectioner sugar
  • 1 cup heavy cream
  • Toasted sliver almonds, for garnish (optional)

 

Instructions:

  1. Slice strawberry and sprinkle with 1 tbsp sugar
  2. Mix graham crackers (Regal biscuits) with melted butter and 1 tbsp sugar.
  3. Beat cream cheese, add sour cream and confectioner sugar
  4. In another bowl, beat heavy cream. Fold into cream cheese mixture.
  5. Place a tablespoon graham crackers mixture, layer with strawberries and cream cheese mixture. Repeat the same layers. Top the cheese mixture with graham mixture (Regal biscuits) and sliced strawberries.
  6. Refrigerate for 3-4 hours.
  7. Sprinkle sliced almonds before serving to add crunchiness.

 

 

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For smaller portion, use smaller glasses like below

 

 

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Posted in Dessert

Molten Cake

Posted on by mariahseptantri

I have mentioned a lot that my husband and my daughter are chocolate’s lover. I made  lots of desserts involved with chocolate. One of them is Molten Cake (AKA Chocolate Lava Cake). This recipe is very simple and fast to make and yet is delicious.

This dessert should be slightly undercooked but my daughter prefers perfectly cooked so there’s no gooey in the middle. So to compromise, I cook this cake longer for her. The cake is quite dense and filling.

 

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Here’s the recipe , make 3 serving (medium ramekin)

Ingredients:

  • 100 gr dark chocolate
  • 100 gr unsalted butter
  • 2 large eggs
  • 50 gr caster sugar
  • 20 gr self raising flour

 

Instructions :

 

  1. Melt dark chocolate and butter in the double boiler
  2. Whisk (using electric whisker) sugar and eggs
  3. Pour chocolate mixture into egg mixture
  4. Stir in flour
  5. Grease ramekins with melted butter or cooking spray. Fill the ramekins 3/4 full.
  6. Bake 180 degree Celcius (356 degree Fahrenheit) for 10-11 minutes.

 

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Posted in Dessert

Yummy !!! Blueberry bar

Posted on by mariahseptantri

Winter makes me so unmotivated to do stuffs, including blogging. This is my first winter after living in the tropical country for 6 years which is Singapore ! It’s always sunny and warm there.

I made this dessert for first time in last November, I was skeptical when I made this bar that no one in my family will like it. Both my husband and my daughter are chocolate lover!. Well, I was like if they don’t like this bar. I would have them all by myself.

It turned out, my husband loves it. He ate the bars just like eating cookies and I said “slow down, honey. Leave some for me, please”. Glad I had some and it was so goooddd !!!

I have this dessert many times and never failed to my tastebuds, yummy !!!

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Let’s get cooking then you’ll decide whether you like this or not (hope you’ll like it)

Ingredients

For Blueberry mixture/layer

  • 2 cups of fresh blueberries
  • 2 teaspoon cornstarch
  • 1 tablespoon lemon zest
  • 1 tablespoon of freshly squeezed lemon juice
  • 1/4 cup granulated sugar

For Bottom layer

  • 1 1/4 cup of flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 10 tablespoons cold unsalted butter
  • 1 large egg yolk
  • 1 tablespoon brown sugar
  • 1 tablespoon granulated sugar

Instructions :

  1. Preheat oven to 375 degree fahrenheit, Line an 8×8 inch square baking pan with aluminium foil leaving an overhang on each side and grease with butter or cooking spray. Set aside.
  2. To make blueberry mixture/layer, in a medium bowl toss together all ingredients (blueberry, cornstarch,lemon zest, lemon juice and sugar). Do it gently so the blueberry will not break, set aside.
  3. In a separate large bowl whisk together the butter, flour, 1/2 cup granulated sugar & baking powder. Cut in the butter & egg yolk using a pastry cutter or fork until the mixture is crumbly and resembles wet sand. Press about two thirds to three quarters of the mixture into the bottom of the prepared pan and pack it down tightly with your hands. Pour the blueberry mixture over top.
  4. To the remaining flour mixture, cut in the brown sugar and remaining 1 tablespoon of granulated sugar. Crumble the remaining dough over the blueberry mixture by squeezing it in a fist with your hand, then crumbling it over the mixture.
  5. Bake in the oven for about 45 minutes, until you see the blueberries bubbling and the crumble layer starting to turn golden. Allow to cool fully to room temperature . Then lift the bars out of the pan using the aluminium foil overhang and cut into squares. I cut mine into 9 large bars.

I found the recipe on : www.justsotasty.com

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Posted in Dessert

Minis Chocolate Banana Muffin

Posted on by mariahseptantri

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Sometimes when I get the chance to bake, I usually like to  make small portion. Either I only make half from original recipe or make them into minis. When I decide to make only half (small batch) from original recipe as I don’t know if the recipe works well ( in other way, taste good like I expected). And I think, minis are perfect bite size.

 

 

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Baking with chocolate involved is absolutely guaranteed will be liked by everyone in my family. My husband is chocolate’s lover. My daughter loves chocolate too.

I have some very ripe bananas and would like to make dessert other than banana bread.

Here’s how to make Chocolate Banana Muffin

 

Ingredients:

  • 1 1/2 cup mashed bananas
  • 1/2 cup oil
  • 1 egg
  • 1 cup of sugar
  • 1 1/2 cups flour
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 cup chocolate chips
  • Almonds (optional)
  • Sugar for sprinkling
  • 1 tsp cinnamon powder

 

Directions:

  1. Pre-heat oven 350 degree Fahrenheit.
  2. Combine bananas, oil, egg in medium bowl then whisk it.
  3. Sift flour, cocoa powder, sugar,baking powder, baking soda.
  4. Add to banana mixture, stir in chocolate chips and almonds.
  5. Sprinkle sugar on top of it
  6. Bake for 20-25 minutes

 

Keep them in air tight container, it is still moist up to 3 days

 

Posted in Dessert, ice cream

Handmade Chocolate Ice Cream

Posted on by mariahseptantri

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I thought it is going to be chilled this fall but I was wrong so far because it’s still warm during the day. Making an ice cream sounds a good idea, not only a solution for me to cool off the day but also  this recipe does not need ice cream maker. Works for me ! since I don’t have one.

 

I got this recipe from Cook’s Country magazine years ago, actually I took all these pictures back in 2009 I did not take the new pictures as I was struggling with styling and the heat. As you can see the styling (back then) was so awful (to my recent standard). This recipe is quite simple but it tastes so good, go ahead give it a try.

 

Ingredients :

  • 1 tsp instant coffee
  • 1 tbsp hot water
  • 4 ounces bittersweet chocolate, chopped fine
  • 1/2 cup sweetened condensed milk
  • 1/2 tsp vanilla extract
  • 1 1/4 cups of cold heavy cream

 

Method :

  1. Combine coffee and hot water. Let it stand until coffee dissolves, about 5 minutes
  2. Melt the chocolate in double boiler or in the microwave, cool aside.
  3. Add milk, coffee and vanilla extract to chocolate mixture. Mix well.
  4. Whip heavy cream to soft peak, fold in chocolate mixture.
  5. Pour into plastic air tight container, freeze for 6 hours

 

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Posted in Dessert

Mango (Coconut) Panna Cotta

Posted on by mariahseptantri

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Who can resist when you see  the picture in the warm weather like this? I can’t, I get easily tempted to try on. The weather is fluctuating in Southern California, during the day is warm but it’s chilling at night. My bad habit is browsing internet to find photos of mouthwatering foods/drink to satisfy my craving, so when I saw this similar kind of photos I was so curious to make this one. Since I already had experience to make panna cotta so I won’t feel overwhelmed to try this.

Oh ya, if you are curious to make two layers like picture above, I use this video as reference. Not as hard as I thought.

 The Coconut panna cotta recipe you can find Coconut panna cotta with berries sauce. This time I used mango instead of berries since I am curious to try this recipe. I used my coconut panna cotta recipe and incorporate with mango gelee from http://www.yummyoyummy.com/2015/04/mango-vanilla-pannacotta.html

Ingredients:

For Coconut Panna Cotta (for 6-8 servings)

  • 1 Can coconut milk; 400 ml. You can also substitute with heavy cream
  • 300 ml milk
  • 80 gr sugar
  • 3/4 tsp agar-agar powder

 

Direction for making Coconut Panna Cotta:

  1. Place coconut milk, milk, sugar and agar-agar powder in the medium pot.
  2. Stir then rest for 10 minutes
  3. Bring the ingredients to gentle simmer. Let it slightly cool
  4. Pour into serving glasses
  5. Refrigerate for 4- 6 hours

For Mango Gelee (for 6-8 serving)

  • 1,5 cup of puree mangoes (from very ripe mangoes)
  • 2-3 tbsp sugar
  • 1,5 tsp gelatin
  • 2 tbsp cold water

 

Directions For Mango Gelee:

  1. Sprinkle 1,5 tsp gelatin over 2 tbsp water
  2. Mix puree mangoes with sugar in medium pot with low heat, simmer until sugar dissolves, the mango mixture is just hot (do not boil as the gelatin will not set)
  3. Add gelatin to the mixture and stir well. Allow to cool completely.
  4. Pour in the coconut panna cotta that already set. Refrigerate for 3 – 4 hours.
  5. Garnish with chopped mangoes and mint leaves.

 

If you’re afraid to fail making two layers like above,you can just make simple one like below

 

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Personally, I prefer coconut panna cotta served with berries sauce, I like the combination between the richness from panna cotta and the tangy from berries sauce. Maybe next time, if I want to make Mango Panna Cotta, I will substitute coconut milk with half and half so it won’t too rich. My husband and my daughter like this dessert so it worth my time to cook for them.