Posted in Snack

Mini Muffin with Choco Chips

Posted on by mariahseptantri
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Muffin again ? I know ! , it seems that I am a lazy baker but sometimes I feel like baking muffin is easy solution to provide my daughter some snacks at home and school as well. I like to pack some homemade snacks for my daughter  which she likes most of them. She likes to share her snacks with her friends so I always pack extra for them. This recipe is very easy to follow and it tastes great ! I added chocolate chip and slivered almond to the muffin mix. I was using mini silicone muffin mould, make sure muffin is completely cooled off before you take out from the

Here is the recipe :

  • 3/4 cup (1 1/2 sticks = 170 gr) unsalted butter, melted
  • 2 large eggs
  • 1/2 tsp pure vanilla extract
  • 2 tsp baking powder
  • 2 cups all purpose flour
  • 1/2 cup (118 ml )milk
  • 3/4 cup (170 gr) granulated sugar
  • 1/2 tsp salt
  • 1 1/2 cups semi sweet chocolate
  • 1/4 cups slivered almond (for topping), slightly roasted (optional)

Directions :

  1. Pre heat oven to 375 degrees Fahrenheit ( 190 . 5 celcius).
  2. In small bowl, combine butter, eggs, milk and vanilla. Whisk them until well mixed. In different bowl, whisk flour, sugar,baking powder, salt. Make a well in the center.
  3. Add egg mixture to well, with rubber spatula, gently stir ingredients just until batter is moistened (do not over mix)
  4. Fold 1 1/2 cups chocolate chip into batter.
  5. Spoon the batter into muffin silicone mould, sprinkle with slivered almonds.
  6. Bake for 15-20 minutes or until a toothpick inserted in the center of muffin comes out clean. Loosen muffins, serve warm or at room temperature.

 

 

 

 

 

 

Posted in Dessert, Indonesian Food

Mini Martabak Manis (Indonesian style Pancake)

Posted on by mariahseptantri

 

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Youhou… emak masak-masak lagi nih. Karena sering liat postingan martabak manis yang mini di sosial media bikin emak penasaran sama bentuknya yang kiyut en imut. Mumpung ada cetakannya (yang khusus dibeli pas mudik ke Jakarta), mainlah si emak ke dapur yang sebelumnya repot browsing resep yang jitu di internet. Untungnya banyak resep-resep yang di Youtube.

Resep yang ini gak pake ragi instan melainkan soda kue, martabak ini lembut sampai 2 hari (disimpan di wadah plastik yang kedap udara di suhu ruangan). Awalnya sempet khawatir kalau gak bakalan sukses ternyata setelah liat tips yang lain di Youtube maka jadilah seperti foto diatas dan seperti yang dijual abang-abang yang jualan.

Tips yang harus diikuti sebagai berikut :

  • Gunakan iron cast pan (jadi cetakan yang bahannya tebal)
  • Olesi wajan/cetakan dengan margarin. Wajan harus dalam keadaan panas sebelum adonan dituang, dan kecilkan panas kompor sebelum  adonan dituang supaya adonan bisa berpori/bersarang dan  bagian bawah tidak gosong
  • Taburi gula setelah pori-pori muncul karena jika sebelumnya maka pori-pori tidak muncul dan tidak bisa bersarang
  • Olesi dengan margarin/mentega segera setelah diangkat supaya bisa meresap dan ada rasa gurih. Saya suka olesi agak banyak.
  • Setelah adonan dituang, adonan ditekan dengan sendok sayur agak bisa ada pinggiran (bisa diliat di video cara bikinnya)

 

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Bahan-bahan  ( untuk 12-15 martabak mini)

  • 150 gr tepung protein sedang (saya pakai cake flour)
  • 5 sdm tepung tapioka
  • 2 sdm margarin (lelehkan)
  • 200 ml air
  • 1 telur
  • 27 gr susu bubuk
  • 1/2 sdt baking powder
  • 1/4 sdt garam
  • 3 sdm gula pasir
  • 1/2 sdt baking soda
  • Gula pasir secukupnya untuk taburan

 

Bahan-bahan untuk topping

  • Keju cheddar parut
  • Meises coklat
  • Susu kental manis

 

Cara membuat :

  1. Campurkan tepung terigu, tapioka, gula pasir, susu bubuk di dalam wadah plastik. Aduk dengan whisker
  2. Tuang air, sedikit demi sedikit sampai adonan tercampur merata
  3. Tuang margarin yang sudah dilelehkan
  4. Masukkan baking powder dan garam, aduk sampai tercampur merata
  5. Diamkan selama 1 jam (tutup dengan  kain)
  6. Setelah 1 jam masukkan soda kue/baking soda dengan sedikit air
  7. Olesi cetakan dengan butter. Panaskan wajan/cetakan sampai benar-benar panas dan kecilkan kemudian tuang adonan
  8. Ketika menuang adonan, adonan ditekan dengan sendok sayur agar bisa ada pinggirannya, tutup wajan/cetakan
  9. Setelah muncul pori-pori atau gelembung-gelembung maka taburi dengan sedikit gula pasir dan tutup kembali
  10. Angkat ketika pinggiran sudah berwarna kecoklatan dan langsung olesi bagian dalam dengan margarin.
  11. Martabak bisa diberi topping yaitu : keju parut, coklat meises atau kacang yang dicincang kasar. Tambahkan susu kental manis jika suka

 

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Hello !

This time I want to introduce Indonesian Pancake, this glorious dessert (if you can see from the picture ; the topping that we usually add to this pancake) easily found on the hawker people (street vendor). The size of this snack is usually made as big as the medium cast iron pan then is folded and cut it to square-ish size. Since I have cast iron for mini pancake so I want to go easy on munching this dessert.

You can just use the medium cast iron then fold into two. I made this kind of pancake years ago using the medium cast iron

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I will share this recipe, this sweet delectable is quite addictive for me though I know it’s better to control my food intake. I hope you will try and like this recipe

 

Ingredients :

  • 150 gr  cake flour
  • 5 tbsp tapioca starch
  • 2 tbsp margarin/butter (melted)
  • 200 ml water
  • 1 egg
  • 27 gr powder milk
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp granulated sugar
  • 1/2 tsp  baking soda
  • 1 – 2 tbsp sugar for sprinkle

 

Topping/filling :

  • Chocolate sprinkle
  • Grated Cheddar cheese ( I prefer organic one)
  • Sweet condensed milk
  • Peanuts; rough chopped

 

Method :

  1. Combine cake flour, tapioca, sugar and milk powder in medium plastic bowl. Sift with whisker.
  2. Pour water slowly while mixing the mixture
  3. Add melted margarin/butter.
  4. Add baking powder and salt, mix until well blended
  5. Let rest for 1 hour (cover with plastic wrap)
  6. After 1 hour resting, add baking soda dilute with 1 tsp of water
  7. Heat the cast iron pan, grease it with butter. When it’s hot enough, turn down the heat (use low heat). Pour the pancake mixture to the pan
  8. If you have cast iron mold (mini) when you pour the pancake mixture smear the side of the pan with the pancake mixture until it forms the mound. Close the lid
  9. Wait until the bubbles appear, sprinkle with little sugar and close the lid
  10. When you see the side is golden brown (but not burnt) , take out from the pan, brush it the inside with butter. If you are using medium cast iron pan then brush also the bottom pancake or the brown part. Add the grated cheese, chopped rough peanut and chocolate sprinkle . Add condensed milk if you like and fold into two. Cut into square-ish. If you are using mini pan like below, just brush the inside of pancake with butter and use the preferable topping.

 

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Posted in Dessert, gluten free, Indonesian Food

Katiri Mandi Ubi Ungu (Glutinous ball with coconut milk sauce)

Posted on by mariahseptantri

 

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Sebenarnya ini saya buat pas bulan puasa tapi sengaja posting sekarang karena gak tega posting makanan pas puasa karena takut tergiur, halah….

Kalau familiar dengan biji salak, teksturnya sama cuma ini dari ubi ungu. Nemu ubi ungu yg beku di Ranch Market, emak langsung beli walau pas sampai rumah sempet mikir mau bikin apa dengan ubi ungu. Masih ada sisa setelah bikin katiri trus bikin klepon ungu. Di resep aslinya penampilannya cantik bener, emak gagal bikin bulat-bulat yang ujungnya lancip maka jadilah seperti foto diatas. Trus kuah santannya agak kental karena krucil saya senangnya agak kental. kalau di resep aslinya gak terlalu kental.

Kalau yang penasaran sama cemilan ini, silahkan dicoba ya. Saya biasanya cuma bikin setengah dari resep.

Bahan-bahan :

Bola-bola: 

  • 150 gr tepung ketan putih
  • 100 gr ubi ungu yg sudah dikukus dan haluskan (saya pakai yg kemasan ubi ungu yg beku)
  • Sedikit garam
  • 125 ml air

 

Kuah Santan:

  • 750 ml santan (saya pakai merk KARA, perbandingannya kurang lebih 500 ml + 250 air)
  • 2 sdm tepung beras (larutkan dengan sedikit santan)
  • 150 gr gula pasir
  • 2 lembar daun pandan (saya tidak pakai)
  • Sedikit garam

 

Cara membuat :

  1. Campurkan tepung ketan dengan garam, sisihkan. Ubi ungu yang sudah dikukus dan dihaluskan dicampurkan dengan tepung ketan. Uleni dengan tangan.
  2. Tambah air sedikit demi sedikit sampai adonan kalis dan bisa dibuat bola-bola
  3. Habiskan adonan dengan dibuat bola-bola
  4. Masak santan, tepung beras, garam dan gula sampai  mendidih
  5. Rebus air sampai mendidih, masukkan bola-bola ungu sampai terapung. Tirisnkan dan masukkan ke kuah santan, masak sampai mendidih dan angkat dari api.

 

DSC_1572 Continue reading “Katiri Mandi Ubi Ungu (Glutinous ball with coconut milk sauce)” →

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.

DSC_6763

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

 

DSC_4974.1

 

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 Snack

Chocolate – Caramel Oatmeal bars

Posted on by mariahseptantri

Preparing snack for my daughter can be daunting sometimes, I need to have few options of snack so she won’t get bored. Sometimes it’s only fruits and sometimes fruits and cookies.

I really care what we eat, when I decided to make most of meals that’s because I want to know what ingredients  I put in my meals. Some of the meals take time to cook but I am happy because I can make sure all the ingredients are safe. One time I came across recipe of snack bar. In my head, I always think that making snack bar is difficult but not until I scheme this one. It’s simple and does not require a lot of preparation.So I told to myself, why not try baking them.

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I modified a bit from the original recipe, feel free to copy the recipe. I modified due to reducing sugar intake for my family. Here’s the recipe that I used ;

Ingredients :

  • 2 cups all-purpose flour
  • 10 ounces (2 1/2 stick) unsalted butter, cut into small pieces
  • 2 cups rolled oats
  • 3/4 tsp baking soda
  • 1 cup packed light brown sugar
  • 1 tsp salt
  • 3/4 cup semisweet chocolate chips
  • 6 tbsp store-bought caramel sauce

 

Directions :

1.Preheat oven to 350 degree Fahrenheit, Line the 9 by 13 in baking sheet with aluminium slightly overhanging.

2. Stir together oats,flour, baking soda, salt and brown sugar until blended. Blend in butter with your fingertips until mixture resembles coarse meal; press half of the mixture onto bottom of the pan. Bake for 20 minutes until it starts to color around the edges. Allow to cool for 5 minutes in the wire rack

3. Sprinkle with chocolate chips and caramel sauce over the baked oatmeal. Top with remaining oatmeal mixture. Bake until golden pale for 20 – 25 minutes. Allow to completely cool and cut into square.

 

Taste so good right after I took out from the oven since I can’t wait to try. My husband loves it when it’s still warm and I had to stop him from eating too much as I want to reserve for my daughter’s snack.

 

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Posted in Cookies, Indonesian Food

Kaastengels (Indonesian/Dutch style : Cheese cookies)

Posted on by mariahseptantri

Hi again !

I hope I don’t bore you (yet!) with my posting. This time I want to you to try this kind of cookies, this cookies is tasty, cheesy and addictive (according to my mom). When I lived in Singapore, every time I came home to visit my mom I usually baked  this cookies for her, she loves it a lot. She think my Kaastengel is the best that she ever tasted. Thank you for the compliments, mom !!! You’re the best, mom.

Being occupied by Dutch people for about 350 years, Indonesian cooking has a lot of Dutch influences. Kaastengels is one of them. We usually serve this cookies during festive events like Eid Fitr, Christmas and Chinese New Year.

Here’s what the cookies looks like

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I have tried different recipes, and this recipe works for me.

Ingredients :

  • 125 gr unsalted butter
  • 2 medium egg yolks
  • 25 gr cornstarch
  • 150 gr all purpose flour
  • 100 gr grated aged Edam cheese
  • 1/4 tsp baking powder

Topping:

  • Eggs wash; combine 1 medium egg yolk with 1 tsp of water
  • 50 gr grated cheddar cheese

 

Directions :

1.Using electric mixer, mix butter and egg yolks with medium speed just until well mixed. It’s about 2  minutes.

2. Add grated cheese to the butter mixture, don’t over mix just until well-combined.

3. Add flour,cornstarch,baking powder to the mixture. Mix with rubber spatula and knead until the dough formed together. Wrap with the plastic and let it rest in the fridge for 30 minutes.

4. Preheat oven to 180 degree Celcius, roll the dough and cut into cookies cutters or cut into small rectangles 1×3 cm. Place the cookies on the baking sheet with parchments paper, brush each with egg wash and sprinkle with grated cheese. Bake until  done, about 15 minutes.

 

 

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Posted in Cookies

“Strawberry” Crinkle Cookies

Posted on by mariahseptantri

 

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Hi there !

It’s February now, technically it’s still winter but it has been warm in southern California. I am back blogging now, I hope I can be consistent with posting more recipes or pictures from my travelling experiences.

One time I was “surfing” to find easy recipes that I never make before. I was planning to make the recipe for welcoming my daughter back from school camping. She went for 5 days and I missed her a lot. So I thought I want to bake something special for her. She did not like it much, oh well ! But my husband does, yeay !!! At least my work is not wasted.

Okay, back to these cookies.  I was so surprised how easy to make these cookies. It has  only 4 ingredients in this cookies. Cake mix, cooking oil ,eggs and powdered sugar  Some recipes used refrigerated whipped topping, I chose the one with using cooking oil. The cookies’  picture from the original recipe look flat unlike mine. I only used half of 1/3 cup of cooking oil. The reason that when I poured only a half of it the mixture and mixed it well. The mixture  is already not sticky to the bowl or even my hands so I stopped adding oil because I was afraid the cookies will fail rising. My cookies looked chubby, just like me (hahahha….)but it’s super cute !!!
You can use any cake mix, if you want chocolate, lemon or any color, I chose this because I think pink is cute. The exterior of this cookies is chewy, even after 7 days in tight container it’s still chewy.

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Without further ado, let’s make this cute cookies !

Ingredients :

  • 1 packet of cake mix (432 gr)
  • 2 eggs (beaten)
  • Half of  1/3 cup of cooking oil  (I apologize if this confuse you but my cookies only used half of the cooking oil from original recipe, feel free to use 1/3 cup of cooking oil if you prefer)
  • 1/2 cup of powdered sugar

 

Methods :

  1. Preheat oven to 350 degree Fahrenheit
  2. Pour the powdered sugar on the bowl, set aside
  3. Combine cake mix, beaten eggs and oil in large bowl. Stir until well combined.
  4. Spoon out the small portion of the dough and make a round ball then roll it in the powdered sugar until it’s all covered.
  5. Put it the baking sheet, give a space about an inch part. Flatten slightly with your palm.
  6. Bake for 10 – 12 minutes, transfer to cooling rack to allow for cooling.
  7. Store in air tight container.

 

 

 

Posted in ice cream

Oreo Ice Cream (No machine required !)

Posted on by mariahseptantri

 

 

DSC_4975

Ice cream ? Why not, this year’s weather in fall is very inviting to have cold and warm dessert. In California, weather can be as warm as 22 C/72 F in fall this year. This recipe does not need ice cream maker to make this ice cream. Original recipe is from America’s Test Kitchen but I modified to my taste.

Ingredients :

  • 100 ml sweetened condensed milk
  • 50 gr white chocolate
  • 1 tablespoons of vanilla extract
  • 75 gr sour cream
  • a pinch of salt
  • 250 ml heavy cream
  • 75 – 100 gr rough crushed Oreo (scrap out the cream)

 

Method :

  1. Combine sweetened condensed milk with white chocolate in the medium bowl, microwave it for 1 minutes. Stir halfway through and let it cool. I was melting the chocolate and the milk using double boiler or put it in the glass bowl over the boiling water in the saucepan ( don’t let the bowl touch the water, otherwise it will burn the chocolate). Let it cool
  2. Add the vanilla extract to the white chocolate mixture, mix it well.
  3. Add the sour cream to the white chocolate mixture, mix it well.
  4. Add salt, incorporate well.
  5. Whip the heavy cream with electric mixer until the soft peak.
  6. Whisk 1/3 of whipped cream to the white chocolate mixture and fold the rest.
  7. Gently whisk the Oreo crushed to the mixture.
  8. Pour the ice cream mixture to the air tight container, freeze for at least 6 hours.
  9. Enjoy your ice cream !

 

 

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Posted in Chicken

Sticky Honey and Soy Sauce Chicken Wings/Mid joint

Posted on by mariahseptantri

 

DSC_6701

Hi again !

 

I made this recipe long time ago, it’s quite easy and fast to make. I usually marinade this overnight and pop them in the morning in the oven for my daughter’s lunch. Here’s the recipe :

Ingredients :

  • 1 kg chicken wings/mid joints
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cooking oil

 

Glazing sauce:

  • 3 cm peeled and grated ginger
  • 3 cloves garlic, diced thinly
  • 60 ml honey
  • 2 tablespoons soy sauce
  • 60 ml water

 

Method :

1.In small saucepan, combine ginger,garlic,honey, soy sauce and water over medium heat until thickened and reduced to 60 ml liquid. Let it cool.

2. Toss chicken with salt and pepper, Put back in the refrigerator.

3. Put the glaze sauce and cooking oil in the clear plastic bag/ziploc, add the chicken and marinade for at least 1 hour (can be overnight).

4. Preheat oven to 180 Celcius/ 360 Fahrenheit

5. Bake for 40-50 minutes until cooked through.

6. Serve with warm jasmine rice or fries