African Gateau

Baked this long time ago using my mom's recipe HERE

This time I used another recipe

Source: Hesti's Kitchen with my own slight adjustment

It's using the popular Indonesian steamed brownies recipe for the cake, and I like using her recipe as it doesn't use any emulsifier and it turns out as great

What you need:

For the cake:

A

6eggs

230g caster sugar

1/2tsp vanilla extract

1/4tsp salt

B (sift together)

125g plain flour

50g cocoa powder

1/2tsp baking powder

C

100g unflavoured cooking oil, I used rice bran

75g salted butter

100g dark cooking chocolate (I used semi sweet chocolate)

For the custard filling:

200g sweet condensed milk mixed with water to make it 700ml liquid mix

50g corn starch

20g plain flour

2 egg yolks

1/2tsp vanilla extract

a pinch of salt

15g salted butter

Ganache:

(for future reference, i skipped this time, and honestly, without this, the cake is already so yummy)

175g thickened cream

175g dark chocolate, chopped

50g salted butter

Method:

1. Preheat steamer. If your steamer cover is not the triangular shape type, cover with clean cloth to prevent dripping
2. Prepare 20cm square pan with 7cm height by greasing it with butter and line with baking paper
3. In a pot over medium low fire, heat C until melted and mixed well. Don't let it boil. Set aside
4. Using a mixer on high speed, cream A until pale and thick
5. Add in B mix gently using low speed
6. Add in C and fold gently using spatula
7. Pour batter into the prepared pan, and put in the preheated steamer
8. Steam for 45mins over medium fire (if the fire is too big, the surface of the cake will be uneven)
9. Check using skewer and test if it's fully cooked
10. Remove from steamer, and transfer from the pan to cooling rack. Let cool completely
11. Meantime, make the custard filling: put in a heavy based pot liquid mix, corn starch, plain flour, egg yolks, vanilla, and salt. Cook while stirring constantly until thickened. Off fire and add in butter. Stir well until butter melts. Let cool, cover using clingwrap touching the surface of the custard, to prevent it from forming "skin"
12. When the cake is cooled, cut horizontally into 2 or 3 parts (I only cut into 2parts)
13. Spread the cooled custard on 1 part of the cake, and cover with another part
14. If you cut into 3parts, do the same one more time on top of the first two layers to form total of 3layers cake
15. If u use ganache, heat cream in a pot until hot and chocolate melted, don't let it boil. Add in chocolate and butter. Keep stirring until the mixture is glossy and smooth. Pour over the cake and let it set for about 15mins

Xmas 2014 - Small Gathering 4The Kids (& The Parents Too)

We had a jolly time on that one evening when my kids together with their friends, which happen to be my kids school mates and my neighbors too, gathered at my place. The kids were busy playing together while we the parents had so much fun catching up (read: gossiping LOL)
The kids had presents under Xmas tree and they happily ripped off all of them in no time, and they didn't even want to wait til after dinner hehe..

Posing with all the Xmas gifts :)

 

 

 

We had potluck for dinner, all the yummy food that made us so stuffed!

I cooked Indonesian style yellow rice, turmeric fried chicken and sambal eggs and I had beef floss sent from Indonesia which goes well with the yellow rice. I also baked fruit pastry cake and Xmas tree brownies with my kids as the decorator :)
One mummy made very yummy ondeh2 (we call it 'klepon' in Indonesian) and also really delicious samosa. Another mummy cooked fried noodles, fried chicken nuggets, made veggies achar and yummy agar2 too. Also my sis came and she cooked delicious begedil (we call it perkedel in Indonesian)

Now I will share all the dishes I cooked and the cakes I baked :)

First, I start with the delicious Indonesian style yellow rice, cooked in rice cooker
It's one yummy and tasty rice which I forgot to take picture of aarrggh! I only had 1 picture which has been mixed with chicken pieces taken with my handphone

Source: Diah Didi

What you need:

500g long grain rice
about 900ml water
11/2 tsp ground turmeric
4 pcs Indonesian bay leaves
4cm blue ginger, peeled and lightly pounded
2 stalks lemongrass, lightly pounded
2 pandan leaves, tied a knot
11/2 tsp salt
6 tbsp instant coconut milk (I used Kara)

Method:

1. Mix together all ingredients except coconut milk in rice cooker, give a quick stir and let it start cooking
2. When the cooking process stops (usually when the light switched to "keep warm" mode), quickly pour in coconut milk and stir well. Close back the rice cooker and after about 30mins open up and give a thorough stir, discarding the lemongrass and blue ginger. And it's done :)

Second is turmeric fried chicken. Tasty and tender very well marinated chicken fried til golden brown. It's a must when one eats yellow rice :)

 

 

Source: Herti Kitchen

 

What you need:

 

1 free range chicken, cut into pieces

2 pcs Indonesian bay leaves

2 stalks lemongrass, lightly pounded

250ml coconut water mixed with 100ml water (original recipe used 250ml water)

cooking oil for frying

1 large lime to pre wash the chicken

 

Blend together:

5 candlenuts

1 tsp ground coriander

8 cloves of garlic

1 tsp ground turmeric

4cm blue ginger, peeled and sliced

4cm old ginger, peeled and sliced

11/2 tsp salt

 

Method:

1. Squeeze large lime over the chicken and let it stand for about 15mins. Rinse
2. Slather the blended spices all over the chicken including inside the cavity, cover in cling wrap and keep refrigerated for a minimum of 2 hours
3. In a large wok, pour coconut water mixture, together with bay leaves, lemongrass. Bring to boil and then add in chicken. Let it cook til the liquid is much lesser and thickened
4. In another wok, heat cooking oil and fry the chicken pieces til golden brown

Third is sambal balado egg. Another must dish to accompany yellow rice. I am not too tolerant to super spicy dish using bird's eye chili so I used all large red chilis and I discarded most of the seeds. Those love super spicy dishes, you may retain all the seeds and/or add bird's eye chili into it

Source: NCC (Natural Cooking Club)

What you need:

10 hard boiled eggs, peeled (original recipe fry the eggs)
400g large red chilis, discard the seeds, cut in chunks and blitz in food processor but not too smooth
120g shallots, peeled and thinly sliced
25g garlic, peeled, halved and blitz in food processor til smooth
1 stalk of lemongrass, lightly pounded
1pc Indonesian bay leaf
1cm blue ginger, lightly pounded
salt, sugar and chicken stock powder (to your preference)
150ml cooking oil

Method:

1. Heat oil in a wok and sautee shallots til translucent. Add in chilis and garlic and continue to cook til fragrant
2. Add in lemongrass, bay leaf and blue ginger, stir well and cook for a few mins
3. Add in salt, sugar  and chicken stock powder, stir well and adjust the taste
4. Add in eggs, stir well, let boil for a while and remove from heat

 

 

So those are the three dishes I cooked. Now is the cake I baked that day. It's actually an old recipe I once tried to make too and my family and I loved it. Fruit pastry cake. You may view it HERE

This cake has been popular lately in some Facebook baking groups. I followed the modified recipe I found there. My apology as I can't remember who did the modification hence no mention here. Anyway, it turned out really good :)

 

 

 

 

Original recipe is from Happy Home Baking

 

What you need:

 

100g butter
180g caster sugar (reduced to 165g) 

50g low fat yogurt (I used 70g)

30ml fresh orange juice (addition)
3 eggs, lightly beaten, room temperature
1 tsp vanilla extract
1 tsp lemon zest

210g plain flour
1 tsp baking powder
500g fruits (I used canned peach, fresh raspberries and blueberries)

 

Method:

1. Wash, cut and drain fruits - set aside
2. Grease with butter the side of a 9" or 8" round pan and line the base with parchment paper
3. With an electric mixer, cream butter, sugar and yogurt till light and fluffy
4. Add in the eggs gradually and beat till incorporated in the batter. (the mixture may appear slightly curdled)
5. Add vanilla extract and zest. Mix to combine
6. Sieve over flour and baking powder and mix till smooth
7. Pour batter into prepared pan and smooth out the top with a spatula
8. Arrange fruits on top, don’t press the fruits down into the batter. Decorate the fruits as desired
9. Bake in pre-heat oven at 180degC for 60minutes or until a skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 mins of baking to prevent the top from getting over browned
10. Leave the cake to cool in the pan for about 5~10 mins
11. Dust the cake with some icing sugar if desired

 

The last thing I baked was decorated Christmas tree fudgy brownies. Please refer the recipe is HERE

I used 2 brownies pans so that it turned out not so thick. Then I cut into long triangle to Christmas tree shape. After it's completely cooled, I poked each triangle with ice cream stick and let my kids decorating them with whatever I had on hand - with a little help from me :)

 

 

This is my favorite :)

 

 

 

So, that's all what I have prepared for the gathering. We all enjoyed it so much and can't wait for another one next year! LOL

 

This post is linked at Cook and Celebrate: Christmas 2015 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids at here.

 

 

 

***Please pardon the quality of some of the pics above. They were taken using my mobile phone in a rush LOL

ABC April 2015 Fudgy No Butter Gluten Free Almond Brownies

This recipe intrigued me. Luckily I was able to find time to bake it this morning
I mean, brownies with ground almonds, no butter, no gluten, no dairy, and it's fudgy? Must try, isn't it?

I must thank Hanaa, the host of Avid Bakers Challenge, for choosing this recipe, a fab one from Scientifically Sweet. Boy, this brownies is good, really good! :)

I laughed when I read how Christina described two little things that scare her. First, sharks. Second, baking without butter LOL I find it's so amusing, the mind of an avid baker :)

Yummy yummy brownies using a significant amount of almond meal which surprisingly works really well!

 

 

 

Super chocolaty, super fudgy, super delish! :)

Still not convinced with the pic above ? Look below! Too bad some parts are blurry haha..

It's so moist and fudgy I had problem making a neat cut! It's not an issue to me, by the way, cos I'm a happy girl while eating this chocolaty heaven :P

I made no change at all, except sung semi sweet chocolate chips instead of bittersweet
For full recipe, please view HERE

Abby loves this brownies, she ate a big slice in no time. Ian was sceptical after knowing there's almond in it, he did try a bite but after that said no more. Yeah, my fussy food critic in the house LOL

He did nibble some of the choco chips though. Look at his chubby fingers :)

 

 

 

Should I say this brownies is healthy? I personally think it's not really healthy as quite a lot of icing sugar is used, but it's definitely healthier than the usual brownies :) Talking about healthy, I wonder if this recipe works well with maple syrup or honey or fine brown sugar or coconut sugar...hmmm...probably I should try out :P

 

I found it's a little too sweet. I suspected it's the semi sweet chocolate chips. I didn't have bittersweet chocolate chips in hand, but I actually have 70% dark chocolate, should have used that instead. But, it's okay, I'm still one happy girl :)

 

 

This post is for Avid Baker's Challenge February 2015, a baking event hosted by Hanaa from Hanaa's Kitchen 

 

 

Also, this post is for Best Recipes

'Fun with Almond' April 2015, 

host by Fion of XuanHom's Mom Kitchen Diary and

 co-host by Doreen of my little favourite DIY

Recipe links HERE

 

 

Super Fudge Brownies for Ian's 7th Birthday

This is a late post. Ian's birthday was last Sunday, 20th July
It's unfortunate that he fell sick on that very day. The plan to fulfil his birthday request (aside from presents!) had to be postponed

To share his cute requests: Ian - the car maniac, has asked to ride on London cab on his birthday. And to have lunch at Watami Japanese restaurant. Yes, he's one Japanese food lover
I found the first request is really cute I can't say no LOL
Now that he's much better, we'll do the belated plan on this coming weekend - which happens to be long weekend. Yeay! :)

One thing still done was to celebrate at home with his birthday cake - as usual, design requested by the birthday boy
This year, it was Minecraft! Gosh, this ever popular game, everything square
Until now I still can't see the fun of doing all that. Whenever he commented how cute the pig is, how nice the house is - I saw the screen and I saw nothing but colourful squares jumbled up together LOL

Anyway, request for birthday boy - who can say no?
So, I searched for Minecraft design and I found one which seemed like it's not so complicated. It's by Yoyomax

She had her own cake recipe to make which she claimed to be dense, not crumbly and yet yummy. Original recipe is from HERE She said it's perfect for cake sculpting. It's a simple recipe using cake mix
I was thinking to make the cake from the scratch. So I decided not to use her recipe but making super fudgy brownies. I assume it'd be sturdy enough for sculpting, too

Somehow, this brownies turned out not so fudgy, a little too dense - even though undoubtedly delicious and chocolaty. I'm pretty sure I have over baked it. Another downside was, it's really crumbly!
At the point when I did the sculpting, I regretted I didn't use Yoyomax's recipe
But I couldn't turn back the clock, so I just went ahead. Luckily, it's still doable :)

This cake design is not so difficult to follow. The only problem is to make sure every square is the same size. I had to do a lot of 'trimming' during the process :)


For the grass blocks, recipe for super fudge brownies, originally from Martha Stewart and seen at Doris' blog from Tested & Tasted as well as Ricke from Just Ordinary Kitchen

What you need:

120g unsalted butter
225g semi sweet chocolate chips / melt (I used 70% dark chocolate)
200g castor sugar (original recipe: 280g)
3 large eggs
1 tsp vanilla extract
130g plain flour
30g cocoa powder
1/2 tsp baking powder
1/2 tsp salt
50g semi sweet chocolate chips

Method:

1. Using double boil method, melt butter and chocolate, stir til melted and well mixed
2. Add in sugar, stir for awhile and remove from fire. Set aside
3. Preheat oven to 180degC
4. Add eggs and vanilla, stir to mix
5. Add in sifted flour, cocoa powder, baking powder, salt, and chocolate chips, mix until just moistened (do not overmix)
6. Transfer batter to greased or lined 20cm square pan, smooth the top
7. Bake til cooked when there are moist crumbs on the skewer (mine was baked for 45mins and I think it's still overbaked - there were only little dry crumbs on the skewer, original recipe is 50mins)
8. Let cool in the pan for 30mins before unmoulding

Just to share the recipe recommended by yoyomax for cake sculpting (this will be my reference also if the next time I decide to bake this cake)

What you need:

1 chocolate cake mix (I used Betty Crocker Super Food Devil's food chocolate cake mix)

1 package Jell-o chocolate pudding mix (113g - 4 serving size)

4 egg whites

1/2 cup water

1/3 cup plus two tablespoons vegetable oil

1 cup sour cream

Method:

1. Put all the ingredients in a large bowl and mix using electric mixer on low until combined and then on medium/high for two minutes more.  Scrape the sides and the bottom of the bowl to make sure all ingredients get incorporated. Batter will be very thick
2. Pour batter into a well greased 9x13 inch pan (or whatever size pan you need to get the thickness of blocks you need)
3. Bake in a preheated oven at 180degC for 25-30 minutes until a toothpick inserted in the center comes out clean (or with only a few moist crumbs and the center springs back slightly when pressed)
4. Let cool in pan for a few minutes and then turn out onto cooling rack

The recipe for water blocks:
(I made only 1/4 recipe)

4 85g packages of jell-o (blue) and that made enough for about 8- 2x2" blocks of "water"

Don't follow package directions, only mix one cup of boiling water for each package of jell-o (instead of 2). Better to put the jell-o into a deep container (like a loaf pan) to make sure that your block are big enough

For the sand blocks, below is the recipe. Make sure you make it thick enough to get the size block you need

 

What you need:

1. 6 cups rice krispies cereal
2. 40 large marshmallows
3. 3 tbsp butter

Method:

1. Melt butter and marshmallows in a large pot on low heat
2. Once melted, add the cereal and stir until coated
3. Press mixture into a greased pan

For buttercream, I just followed her recipe but I reduced the sugar used

What you need:
(1 batch frosts a 2-layer, 13 x 9-inch cake or about 2 doz cupcakes)

1. 2/3 cup butter -- softened
2. 4 cups powdered sugar (mine was 2 cups and it's still a tad too sweet for me)
3. 1 tsp vanilla
4. 4 tbsp cream or milk

Method:

1. In a bowl, beat butter until light and fluffy. Gradually add powdered sugar, beating well
2. Beat in vanilla and enough cream or milk until desired spreading consistency. Beat the mixture for at least 5mins and it should lighten in colour and get very light and fluffy
3. Tint the frosting using green paste food colour

For the cake arrangement, I followed how yoyomax did
I 'glued' the grass blocks using buttercream instead of skewer
Paper figurine was done by DH, it's not easy to fold and glue those tiny papercuts
The characters chosen by Ian. It took us more than 2 hours to finish!
(and it's only put to use for less than 15 minutes LOL)

 

 

As usual, efforts is nothing but worth it when it comes to make birthday cake. The happy smile and thrilled scream heard, and it's paid off :)

 

 

HAPPY 7TH BIRTHDAY TO MY IAN *LOTS OF LOVE, HUGS & KISSES*

(so difficult to make him smile whenever taking picture, he always likes to act cool LOL)

 

 

Brownies In A Mug - 5 Ingredients

I've been beaten up by the ridiculously hot and stuffy weather. It made me lost my mood to do anything in the kitchen, also in front of computer. Hence my absence in this blog for the past a week, hibernating most of the time in my aircon room
Today weather is slightly friendlier. So, I'm back :)

This easy brownies is delicious. Soft, moist, not too sweet and pretty chocolaty. Minimum ingredients used and easy to make, too
Original recipe uses microwave to bake. I'm having reservation in baking using microwave. I still prefer conventional oven. So I chose the latter

Recipe is from Eugenie Kitchen

What you need:
(the original recipe is for 1 mug, I tripled it and used muffin tin to bake in the oven)

90g all purpose flour
150g light brown sugar
6 tbsp cocoa powder
6 tbsp butter, melted
180ml fresh milk

Method:

1. In a bowl, mix flour, sugar and cocoa powder. Slowly add in melted butter and milk. Mix well with whisk
2. Pour batter in lined muffin tin til 3/4 full (mine just 1/2 full to resemble typical short brownies LOL)
3. Bake in preheated oven of 180degC til test skewer comes out clean
4. Once it's out from the oven, while it's still hot, arrange chocolate chips on top of each brownie

Nom nom....

 

This is a really good option when you have sudden craving for brownie, or something chocolaty :)

This post is for Little Thumbs Up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze from Awayofmind Bakery House at this post

Bake Along #58 Cream Cheese Brownies (Nigella Lawson)

Can't decide whether to bake something chocolaty or cheesy? Why don't you use both?
Like this yummilicious cream cheese brownies!

 

 

Recipe is from Nigella Lawson

 

  

What you need:

 

125g 70% dark chocolate

125g unsalted butter

2 large eggs

200g caster sugar (I used 120g)

1 tsp vanilla extract

75g plain flour

1 pinch of salt

200g cold cream cheese

 

Method:

1. Preheat oven to 180degC
2. Grease and line 23cm square pan with 4cm height
3. Melt the chocolate and butter over medium-low heat in a heavy saucepan, then remove from the heat to cool slightly
4. Beat the eggs lightly in a bowl with the sugar and vanilla, then beat into the cooled chocolate. Add the flour and salt and beat until smooth
5. Pour half the mixture into the prepared baking tin, slice the cream cheese as thinly as you can and top the brownie mixture in the tin with these slices
6. Pour over the remaining brownie mixture, using a rubber spatula to make sure each bit of cheese is covered
7. Bake for 20 minutes; the top should be slightly paled and dry, but a cake-tester poked in the center should reveal a still-sticky center
8. Cool for at least 10 minutes before cutting into little squares. The cooler they are, the easier they'll be to lift out

Note:

1. I made full recipe but divided into 2 brownie pans. One was without cream cheese as my kids preferred without cheese so I sprinkled chocolate chips instead. Baking time was 15mins
2. I had a hard time to slice the cream cheese, even though I have put it in the freezer for 30 mins before slicing. I ended up with thick slices and some crumbs. I just placed everything after pouring the first half batter

This post is for Bake Along #58, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

This post it for Cook Like A Star 2nd Anniversary Cooking Party March & April 2014 hosted by Zoe from Bake For Happy Kids, Mich from Piece of Cake and Joyce from Kitchen Flavours, where we can cook or bake like Donna Hay, Barefoot Contessa, Jamie Oliver, Masterchef, Martha Stewart, Delia Smith, Curtis Stone, Nigella Lawson, Ree Drummond and Bill Granger

 

ABC January 2014 - Chocolate Cheesecake Brownies

Our first bake of the year for Avid Baker's Challenge (ABC)
This year of 2014 we continue baking great recipes from King Arthur Flour (KAF)
And the first bake chosen was this delicious fudgy chocolaty with yummy cheese topping brownies

 

 

I followed the recipe making half recipe with some changes:
For the brownie batter:
* I used 180g sugar (reduced from 224g for half recipe)
* I omitted chocolate chips
For the cheese batter:
* I used 60g caster sugar (reduced from 75g for half recipe)
* I used 1 tbsp plain flour (reduced from 29g for half recipe)
* I used whipping cream instead of heavy cream

For full recipe, it's required to use 9" x 13" pan
I did half recipe and used a rectangle pan which was a little too small. Hence the tall brownies. Luckily it didn't overflow during baking :)

Please view the full recipe HERE

My family loves this indulgence. DH still mentioned that it's a little too sweet to his liking but I found it's just nice. Who can enjoy brownies with no sweetness at all, anyway? LOL

This post is for Avid Baker's Challenge January 2014, a baking event hosted by Hanaa from Hanaa's Kitchen

 

 

 

 

You see the birthday decoration on the brownies?

I would like to dedicate this bake to Let's get Baking Together (LBT) to celebrate its 3rd year birthday. HAPPY BIRTHDAY LBT :)

 

 

 

Lastly, this post is also for Little Thumbs up organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by me, Alice from I Love.I Cook.I Bake

 

 

Pandan Steamed Brownies

This is one delicious tea time treat I always enjoy :)
Soft and fluffy cake, so fragrant and full of pandan flavour

I made this before, with chocolate layer added. You may view HERE

What you need:

A

6 eggs

200g sugar

1 tsp ovalette

1/2 tsp salt

 

B

150g plain flour

20g milk powder

20g corn flour

1 tsp baking powder

1 tsp vanilla essence

 

C

100g cooking oil

100g white chocolate, chopped

50ml thick coconut milk + 2 tbsp pandan juice + 1 tsp pandan paste

 

Method:

1. Heat up steamer and wrap the cover with clean cloth
2. Grease 20cm round pan, lay baking paper on top and grease again on top of the baking paper
3. Heat up coconut milk til warm only, off heat, add white chocolate, mix well til chocolate melts and well mixed with coconut milk, add in oil, set aside
4. Sift all ingredients B together
5. Beat A on high speed til doubled in volume, thick and pale (ribbon stage). adding B mixture in low speed
6. Scoop 1/3 of the batter, add in C mixture, mix well and put back to the remaining batter and fold in gently
7. Pour half  of the batter into the pan, steam 15minutes, pour in the remaining batter, steam 30minutes (all on medium heat) 
8. After cooked, immediately take out from the pan, let cool
9. After cooled, spread the top with some whipped cream, and sprinkle with grated cheese

 

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Bake for Happy Kids, hosted by Joceline from Butter. Flour and Me, at this post

 

 

A friendly reminder:

The giveaway is now opened. Closing date is 5 September 2013

Please view HERE for details :)

Fire Truck Birthday Cake For Ian - He's 5 Today! - Gluten Free Steamed Brownies

See what I have made today, it's a birthday cake for Ian
He requested for a fire truck cake
He's not only a car lover, but also all kinds of trucks, buses and all heavy weight machines
Last year I did a car cake for him at his request too, so this year he switched to something else :)
Luckily I could find a tutorial for the cake from Betty Crocker, you may watch the video HERE
My first barbie cake last year also followed tutorial from Betty Crocker

It's a simple cake - well, looked simple enough to me but still I couldn't make as neat as the one in the video, as you know, I'm a big zero in cake decorating LOL

Anyway, Ian loved it so much!
He did watch the video too a couple of times, so when I did the carving and the frosting also the decorating, he was all the time beside me, watching me doing everything, and commenting what to do next :)

It's 100% buttercream frosting, the wheels are oreo biscuits, the lights are all gummies, and the hose is fondant, since I couldn't find black licorice

Hhhhmmm I wonder how to make my hands not trembling and moved steadily while doing the frosting, as you can see, those meant to be straight lines weren't straight, eg: the windows, and the rest... wew...

Well, what matters most is, the birthday boy was happy :)

I used Indonesian style Mrs Liem steamed brownies recipe, very well known among Indonesian foodies
Very fine texture, soft but sturdy enough to be used for 3D carved cake
Very yummy, moist and chocolatey

Here's the recipe, I made this cake gluten free by replacing the plain flour with gluten free flour mixture (GFF)

For the GFF:

1 cup rice flour
2/3 cup potato starch
1/3 cup tapioca flour

Mix well all three flours together in airtight container and store in it
Makes 2 cups

This GFF gives very satisfying result that mocaf flour can't compare
I definitely prefer this mixture

For the cake:

6 eggs
225g caster sugar
1 tsp vanilla extract
a pinch of salt
1/2 tsp sponge gel (optional)
125g GFF
50g cocoa powder (I used valrhona)
175ml canola oil
100g dark chocolate, melted
75ml sweet condensed milk

1. Grease pans (I used 2 loaf pans)
2. Beat eggs, sugar and sponge gel til ribbon stage (high speed)
3. On low speed, add in sifted GFF flour, cocoa powder and mix well
4. Add in melted chocolate and oil, mix well
5. Divide the batter into three parts, one parts to mix with sweet condensed milk
6. Preheat steamer til very hot
7. Pour one part of the batter in the pans, and put them in steamer, steam for 10 minutes over medium fire
8. Pour the batter with sweet condensed milk on top and steam for another 10 minutes
9. Pour the last part of the batter and steam for another 20-25 minutes

For the buttercream, I used Aunty Yochana's recipe:

What you need:

200g sugar
60g water
140g egg white
300g butter
300g shortening

1.  Boil sugar and water till thick but flowy
2.  Beat egg white  (high speed) till fluffy (medium peak), then pour in the hot syrup
3.  Continue beating the egg white till cool (low speed)
4.  Slowly add in the chilled butter and shortening and let it beat till thick and fluffy

 

Here's a snap of the cake texture, so fine, chocolatey, soft and moist!

 

 

 

I'm submitting this post to Aspiring Bakers #21 Gluten Free Bakes hosted by Hankerie

Now, I have another cake to bake to bring to his school on Monday to celebrate with his friends
Wanted to do this morning but since today was Racial Harmony Day and they had programs at the school, so we're advised to do the celebration on Monday instead

 

 

To Ian, happy birthday to you
Mummy, daddy and Abby love you, as always!
God bless you always
Hugs and kisses XOXO