I am late, I am late, I am so-so-so, very, very LATE!!! :( It's been a busy month with 2 cake orders --- oh ya, it's a BIG deal to me...we'll talk about that later. Also, March has always been the month where we take a turn on getting SICK in the family!! *sigh* Anyhow, I am so glad to have gotten this month's challenge down!!! :)
The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.
I've never had or heard of Orange Tian before this...but there's always the first time...and it was a GOOD one!!! I LOVE marmalade for one... if I can only have ONE jelly/jam for the rest of my life, it will be marmalade. So, it was exciting to know we HAVE to make homemade marmalade for the challenge...however, I'm not into canning(YET --- cos' I'm a sucker...easily persuaded)...otherwise I might just get hooked on!
In the recipe, it says to weigh the oranges of you have blanched, then weight the same amount of sugar to cook the marmalade. I cut the sugar in half...and it was already too sweet for me!! I'm glad I changed that part of the recipe.
1st time making homemade marmalade --- yum!
Lucas sniffing at it... trying hard to be patience before the whole dessert comes together! :P
We also had to make a pate sablee. I'm used to making pate sucree, and have never made a sablee...and apparently there's a difference. So, I tried the Pate Sablee recipe provided! LOVED IT!! :) Yesmin could just eat the baked sablees by itself!! I didn't want to go out and buy a dozen of medium size eggs...so I used the large egg yolks I had in hand.
Pate Sablee
Initially I had plan to make it family style --- in one big pan...then I decided to make them bite size...so I used some 2" muffin cups I bought back in Malaysia. I think it was just the right size. I serve mine with the caramel and a chocolate sauce/glaze I have from left over. It was DELICIOUS!!! :)
So, if you are interested in the recipe, just click here for details. And stop by our blogroll to check out what other DB-ers' version of Orange Tian.
I haven't been blogging much these days... however, I am NOT late in wishing everyone celebrating Chinese New Year, a Happy, Healthy and Prosperous New Year!!! As Chinese New Year goes on for 15 days --- yes, 15 days of celebrations!!! ;)
Ever since we left home to come here (Kentucky to be exact) for college in '96, we have only celebrated Chinese New Year back home once. All these years, we did whatever we could to make ourselves feels festive, wearing new clothes, decorating the house with red packets, having dinner with friends...but it's never the same, of course. So, when we went back to Malaysia during Chinese New Year in '07, I picked up some decorations so we could use them at home.
Last year when we were back, I asked my mom for the Kuih Kapek molds. Kuih Kapek is one of the snacks/cookies sort of thing we make only during Chinese New Year (cos' it's VERY time consuming). It's also called "love letters" for some reason...maybe because of its intricate motives on the mold?? I'm really not sure at all. Nonetheless, it's yummy. Very similar to the Western waffle --- but very thin...and it's mix with coconut milk. Usually the molds are handed down from one generation to another, plus it's easier to make them with a "seasoned" mold than to buy a brand new one. The older molds tend to have more intricate motives and the grooves are deeper. So guess what? One day when my mom cleaned out her stuff, she had given hers away to someone else!!! What??? She didn't keep it for me?? I don't want her diamond rings, or jewelry, my sister can have them. I just want her kitchen gadgets, and she gave it away *smacking my forehead* :P She must have done that before I discover that I like baking, I hope!
Kuih Kapek (Kapit) --- Love letter cookies
With that, I had planned to go buy new ones from the store. Then she said she'd ask among her friends if any of them still have some molds left to share. You see, not many people my generation, or younger, would make them at home like our moms use to. It's a very time consuming job, and usually requires at least 2 people working together --- one grilling, one folding, and if you make a big batch (usually to give away as gifts to friends and family) you'd need another person or two for rotation), and sitting in front of the charcoal grill for hours in a 90 degrees Fahrenheit plus weather? No wonder no one wants to make them anymore. You could buy them in tubs these days...much easier. However, that's not the case here in U.S., or at least not in Oregon! Lucky for me, one of her best friend, aunty Jecy, remembers she still have a couple left from her mom, and she didn't think any of her kids would be interested in inheriting the molds. So, I managed to inherit 5 of the Ang Family's Kuih Kapek molds!!! :D
Making the kuih kapit cookies brings back memory of the time when my sister and I were still little. We would help my mom to fold the cookies, and you HAVE to fold it while it's hot. But our assistance usually didn't last long :P This is my first time making them. Boy, did I have a lot of trouble....cos' my mom have left out some crucial instruction!! For example, mixing the flour with water to form a medium wet dough and let it rest for a while before adding other ingredients; make sure the mold is REALLY hot before pouring the batter over. *smack my forehead* So, instead of tossing away my batch of batter away, I let the batter rest in the fridge for couple of hours. I made sure the molds were HOT, and when I pour the batter over, it'd sizzle, and when you close the mold up, it makes the sound like someone is farting!!! :P The kids thought it was funny!! So from then on, it went smoothly and they all turned out BEAUTIFULLY!!!
Unfolded
Originally, Kuih Kapit is made on a special charcoal grill, check out this site for more info and pictures. I, had to make them on my stove top, and only 2 at a time....since I needed to place a tray to balance the molds!! So, you can imagine how long it took me to make the whole recipe??!! The only good thing from using the stove is that, I was able to turn it off, keep the remaining batter in the fridge for the next day.
My make shift "grill"
This mold has the motive of a Phoenix This, a Dragon motive
Gong Xi Fa Chai - Wishing you a Happy & Prosperous New Year
It's as thought the Chinese New Year Cookie fairy has sprinkle some pixie dust on me, I craved to make Pineapple tarts or we sometimes called it Jam tarts. This is also one of the cookies I remember helping my mom...rolling these tiny strands of dough, which we pretended as WORMS, for the lattice look. So, I called my mom for the recipe (I'll post the recipes as soon as I have some extra time). We also talked about the little tiny sauce plates (the Chinese use for soy sauce/chili sauce) and the "crimper" I remember my mom used. I didn't have the little plates and I didn't have any pineapple tart molds, instead, I found a 1-1/2" fluted cookie cutter that was the perfect size. Then I used the back of my mini rolling pin to make the well, it was just perfect!
According to my mom's recipe, she uses 3 whole pineapples. I had to use 5. Apparently the pineapples we get here are smaller and rounder, while back home, the pineapples are oval and bigger. If you're lazy/or no time to cut the fresh pineapples, crushed canned pineapple can be substitute...however, it is NEVER the same as using FRESH ones.
When I was done with all the pineapple jam, I had some dough left, so I rolled them out to make the lattice for these 3 tarts.
I don't really care for the lattice, cos' I like my pineapple tart loaded with the pineapple jam. Sometimes they are also rolled into oval shapes or wrap up like a "pillow" then using a scissors, snip multiple "V" shapes to make the form to resemble a pineapple, then insert a clove on the top --- check out Angie from Sea salt with Food Blog here. I find that too much work, while these have too much dough and too little fillings! :P However, these type of open face tarts are "sticky" when it comes to storing.
Cooking down the Pineapple
To celebrate Chinese New Year, our Chinese school Yo-yo team performed in Uwajimaya. Yesmin has been in the yo-yo team for the 2nd year. And lucky for us, the lion dance performance were there too. We all enjoyed watching the 3 lions dance around, doing tricks. It was great for the kids to be able to see this here in U.S. The lions also stopped to posed with audience who wanted photos taken.
This year, she did two tricks for her yo-yo performance. She did the toss and catch and the other one, which I have forgotten the name for it, where she toss the yo-yo on to one of the sticks and lets it roll and balance on it. We're so proud of her :D
It's end of January, can you believe that?? And I'm a day late in posting my Daring Bakers challenge....so, nothing new here.
January has been especially challenging for me. It's the month after ALL the busy baking and celebrating (holidays AND birthdays in our family). Kinda feel BLAH - don't want to do anything, you know what I mean?! And having a untrustworthy oven doesn't help at all ( my oven problem still isn't fixed, if you're interested to know what's the problem, just click HERE). I was contemplating if I wanted to go on with this challenge for a longest time. I was interested to try a gluten free recipe, cos' it wasn't long ago that I have come to realized that there are many people who are allergic to wheat! Anyway, I obviously made my last minute decision.
The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.
It wasn't a smooth sailing challenge for me this time around. Maybe it's the bad karma for being lazy! :P The graham cracker challenge was fine. I didn't have Sorghum Flour but was able to substitute it with rice flour. To my surprise, the gluten free graham cracker tasted really good...so much better than the store bought ones. They are a little too sweet though. I'd cut down the sugar in the future.
However, when it came to making the Nanaimo Bar, it was a nightmare! First, when I added the egg to the bottom layer mixture, the whole thing curdle up. I figured I must have done something wrong. Was it because I whisked it, instead of stirred it, as mentioned in the recipe? I dump the whole thing out, and start all over again. Second time around, I used a wooden spoon to stir it, still, it curdle, and worst of all, stirring wasn't enough to prevent the egg from cooking, so I end up having bits and pieces of CHOCOLATE SCRAMBLE EGGS! Yikkkeeesss!!! I didn't want to start over again, so, I did my best to scoop out whatever I can. Still the mixture didn't look right at all...there was a layer of oil (from the butter) that just would NOT bind...nothing like Lauren's. So, I dump the grind up graham crackers, finely chopped almonds and coconut flakes (I used fresh coconut cos' I have THIS cool gadget! ;) ). I pressed some into a ring mold, and the rest to a 8x8 pan. Again, there was oil sitting on top of the chocolate/graham cracker mixture. I had to use some paper towel to soak 'em up. The second layer IS indeed THICK. It was kinda difficult to spread, and tasted to me like eating a stick of butter. So, instead of finishing the top layer, I made only a small amount of the chocolate ganache layer, just enough to cover the Nanaimo bar I had in the small ring. I knew it was something too rich...and I DO MEAN RICH! ...that we won't eat. I did take a small wedge to try. It was ok, better than I thought it would be, but NOT something I'd make again. I had my doubts about the coconut...it's really funny that I haven't been a fan of coconut in Western desserts...maybe because the ones I've tasted are all made with sweeten coconut flakes we get from the stores. There are a lot of coconut in Asian, especially Southeast Asian desserts, but we usually use freshly grated coconut. Anyway, if not for the greasy taste, I might just like it more.
Now, doesn't mean I didn't like it, it means we should toss this recipe out. I have to say that, many of the devoted DB members, have created stunning and interesting "modified"Nanaimo bars. The come up with all sorts of variations in flavors, I wished I could try theirs instead of mine! :P So, do stop by to check them out here.
Here's the recipe and some tips:
Notes for gluten-free Graham Wafers and Nanaimo Bars:
Glutinous rice flour does not contain any gluten, as it is made from a type of rice called glutinous (or sweet) rice.
The graham wafer dough is very sticky. Make sure you are flouring (with sweet rice flour) well, or the dough will be difficult to remove from the surface you roll it out on. Also be sure to keep it cold. You do not want the butter to melt.
I chose these flours because of their availability. Tapioca starch/flour and sweet rice flour can often be found in Asian grocery stores, or in the Asian section of you grocery store. Sorghum can be slightly more difficult to find, but it can be replaced with brown rice flour, millet flour or other alternatives.
In the Nanaimo Bars, it is very important that the chocolate be cool but still a liquid, otherwise the custard layer will melt, and it will mix with the chocolate, being difficult to spread. Allow the chocolate mixture to come to room temperature but not solidify before spreading the top layer on.
Preparation time:
Graham Wafers: 30 to 45 minutes total active prep, 2 ½ hours to overnight and 45 minutes inactive prep.
Nanaimo Bars: 30 minutes.
For Gluten-Free Graham Wafers
Ingredients
1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour) 3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour 1/2 cup (65 g) (2.3 ounces) Sorghum Flour (I substitute with rice flour) 1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed (I'd cut down the sugar, though I'm not sure it'd alter the sturture) 1 teaspoon (5 mL) Baking soda 3/4 teaspoon (4 mL ) Kosher Salt 7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen) 1/3 cup (80 mL) Honey, Mild-flavoured such as clover. 5 tablespoons (75 mL) Whole Milk 2 tablespoons (30 mL) Pure Vanilla Extract
Directions:
In the bowl of a food processor fitted with a steel blade, combine the flours, brown sugar, baking soda, and salt. Pulse on low to incorporate. Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.
My note: The dough IS very sticky, and the trick is to make sure the surface you roll out onto, your hands and the rolling pin is well floured.
Nanaimo Bars
Ingredients:
For Nanaimo Bars — Bottom Layer
1/2 cup (115 g) (4 ounces) Unsalted Butter (I'd cut down to maybe 1/3 C instead?) 1/4 cup (50 g) (1.8 ounces) Granulated Sugar 5 tablespoons (75 mL) Unsweetened Cocoa 1 Large Egg, Beaten 1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs (See previous recipe) 1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped) 1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)
For Nanaimo Bars — Middle Layer (I'm not crazy over this layer, like I mentioned before, it tasted like licking a stick of butter. However, there are some DB members who made with a mascapone layer, marshmallow layer or adding/flavored with fruits..etc. which I think it's a great idea...having something light for this layer might balance out the richness of this dessert)
1/2 cup (115 g) (4 ounces) Unsalted Butter 2 tablespoons and 2 teaspoons (40 mL) Heavy Cream 2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.) 2 cups (254 g) (8.9 ounces) Icing Sugar
For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.
These bars freeze very well, so don’t be afraid to pop some into the freezer.
The graham wafers may be kept in an airtight container for up to 2 weeks. Mine lasted about that long.
If making the graham crackers with wheat, replace the gluten-free flours (tapioca starch, sweet rice flour, and sorghum flour) with 2 ½ cups plus 2 tbsp of all-purpose wheat flour, or wheat pastry flour. Watch the wheat-based graham wafers very closely in the oven, as they bake faster than the gluten-free ones, sometimes only 12 minutes.
For the Nanaimo Bars, if making with wheat, replace the gluten-free graham wafer crumbs with equal parts wheat graham wafer crumbs!
Nevertheless, a BIG thank you to Lauren for this challenge. I am glad to have completed this challenge!
UPDATE: Hubby and kiddos tried the bars today. I cut a small section of the one in the small ring mold for each of them. Hubby said it's the best challenge I've made by far - and ask if that was it. I told him I was gonna toss the one in the 8x8 pan out, and he says NNNNOOOO!! So, I've just finish up the last layer on the 8x8, so that he can have more and will bring some to his co-workers.
As for the kiddos, they too thought that there was just the little serving they were gonna get. Lucas told me to go "make MORE"!!! :)
A friend asked if I could make a doll cake for her 2 year old back in December. Of course I would. I'd take any chance to practice my baking and cake decorating skills! So, I told her to go get a doll...that way, N can play with it after the cake has been eaten...and not freak out if she sees that the "doll" doesn't have feet when the cake is gone! She bought a Snow White doll. We dressed her up in an evening gown in PURPLE! :P The little princess was so happy, I heard. :)
These are some baby shower cookies I made for a best friend in L.A. It's a surprise gift for her and her baby shower guests. I was supposed to attend her baby shower this past weekend. However, the cost of the airfare is way above my budget. And since we do plan on bring the kids to Disney this summer, it'd be a good chance for me to catch up with her then and I'd also get to see the baby!! I made these with Elisa Strauss' Chocolate cookie recipe. It's DELICIOUS!!! Cos' she uses melted dark chocolate instead of cocoa powder. YUM!
Baby buggy
Knowing how bz my friend is going to be, I send her an e-mail telling her to make sure to open up the package 'cos she's the type who can stand NOT opening a present/box for a couple of days!! And since I had paid over $40 for the shipping (as usual, I didn't make them until last minute, hence using the express mail instead of the priority mail service), so that the cookies get there in time for her baby shower, AND not rot in the box!!! True enough, she was in such hurry, she didn't open the box even the day after she received it...however, her hubby, who should now be awarded with the title "Cookie Hero of the Year," asked if she knows what's in there, and thought they should open it that morning (the morning after they received it)...she still insist it'd be fine!! Thank goodness for his persistence, he opened the box which was sitting by the window with the sun shining in!!! :P He had figured that I might have sent some "food stuff"!!! :) LOL ....I'm so honored he has made an equation of Jenny's parcel= Food!!! ;)
Bib - the ribbons on the bib aren't very clear in the pic
What happens after I sign up to receive news and deals from Williams Sonoma?? I get an e-mail saying they're having a one day deal - 50% off on the Ebelskiver (pronounced as "able-skeevers") pan (they are filled pancakes originally from Denmark) !!!! Aaaahhhhhhh!!!! What am I gonna do??? I have previously seen it on their catalog, and like always, was eying on it! But I figured we have spend so much these past few months, that I should forget about it. But, but, but.... it's 50% off!!! How the hell am I supposed to stick to my logical decision??
I told myself, I'd make Williams Sonoma my last stop, and have all the time to think if I SHOULD really get it...plus, they have mentioned that quantity is limited, so if by the time I get there, and they're out, it means I'm not meant to have it...if the pan is still available, then I can think about it.
Ebelskivers filled with Gingerbread butter
So, after doing some Christmas shopping for the kids and the hubby...I went to my last stop. The store was crowded with Christmas shoppers~ and I thought I'd be the only crazy one there! :P I looked at it, observe the other shoppers ...some of them were grabbing like 2-3 pans!!! Ahhhhh!!!! Even then, I was still pretty sure that I could stick to saving money. Then guess what?! Of course! Of course they have this lady standing there, demonstrating making these delicious Ebelskiver, and handing out samples! Now, I have NEVER had a Ebelskiver in my life...I can't even pronounce that name! Why, why oh why do they have to do this to me??? I've been sooo good, trying my best not to buy stuff for myself, cos' I do that too often, and with all the kids birthdays the past months and Christmas around the corner...so why, oh why now???
The moment I pop that sample into my mouth with my right hand, I was grabbing the pan by the counter with my left hand. However after that, I still hung around..thinking twice...looking at the recipe book Ebelskivers: Filled pancakes and other mouthwatering miniatures by Kevin Crafts...I know I probably can Google the recipe online...but, this book was filled with a whole bunch of recipes from simple to sweet to savory...and although Williams Sonoma sold the mix too...I'm all about making things from scratch, plus I LOVE collecting cookbooks.... I negotiated with myself that these will be my Christmas presents. There, I have a great excuse now ;) Later when I told Yesmin that I've already gotten my own Christmas present and that I'm gonna use the pan before Christmas, then we'll wrap it up on Christmas and put it under the tree ---- she thought I was silly! :D LOL. Basic Ebelskiver Batter by Kevin Crafts Makes about 21 filled pancakes
1 C All purpose flour 1 1/2 tsp sugar 1/2 tsp baking powder 1/4 tsp salt 2 large eggs, separated 1C whole milk (I used fat free milk) 2 Tbs unsalted butter, melted and slightly cooled (I didn't used this, cos' I missed the step of adding it to the batter)
Whisk together the dry ingredient in a large bowl. In a small bowl, lightly whisk the egg yolks then whisk in the milk and melted butter. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be lumpy.
In a clean bowl, using an electric mixer on high speed, beat the egg whites till stiff peak, but not dry. Gently fold one third of the egg whites into the batter to lighten it, then fold in the rest just until no white steaks remain. Use the batter right away.
Note: I have totally missed the step on combining the melted butter to the milk/yolk mixture. I thought it was for brushing the pan! It still turned out GREAT! By the way, I didn't get the Ebelskivers turning tool. You could just use 2 wooden skewers, I used toothpicks... you have to cook your filled pancakes on medium flame to prevent from burning, so it wasn't that hot to handle :)
Early last month, a friend's friend asked if I could make a cake for her daughter's soccer team. She specifically requested a ladybug cake. How cute is that? Of course I said yes!
I thought of making a whole ladybug cake...but figured might not be enough to feed everyone. So, I decided to make a quarter sheet cake with 6 ladybugs, representing the 6 girls in the team. My husband had commented that he hoped there isn't ANY boys in the team! :P
L was such an easy "customer." She left it to me to decide EVERYTHING. So I picked a yellow cake with chocolate butter cream filling. I had so much fun making them! :D
After living here in Beaverton for about 7 years, we have finally discover that there are a lot of Malaysians/Singaporeans living in the area too!! We have been invited to the Singaporeans/Malaysian potluck, which held about twice a year. This is the time when we all get to savor the many delicious food that we all miss so much. Everyone do their best to bring along a dish or two of the common food that most of us crave for --- like rendang, laksa, hokkian mee, nasi lemak etc. etc. etc.
As someone who likes to make desserts, I usually try to bring a dish AND a dessert. However, there aren't many so called dessert in our cuisine. We have what it's called "Kuih". They are the equivalent of the western pastries and cakes. But, it is not necessary eaten after a meal, instead, we sometimes eat them during breakfast, or more commonly, we eat it during tea time, or as a snack. And back home in Malaysia, we are able to get kuih just about anywhere. But it's not easy to fine those really good- traditional- fine kuihs these days.
So, when my mother-in-law bought me this book called "Nonya Flavors: A Complete Guide to Penang Straits Chinese Cuisine" I was salivating all over the place, while flipping through the book!! I was determine to learn to make some traditional Nonya food. After all, there is some Nonya gene in my family, and I would like for my kids to learn to eat our traditional food.
During one of the Singaporean/Malaysian potluck, I decided to make Kuih Dadar. This is a coconut flavored crepe, essence with pandan leaf, wrap with freshly grated coconut cooked in gula melaka syrup.
The tricky part of making this kuih is the grated coconut. Over here in America, we can only get the desiccated coconut (dried grated coconut), most of the time, already sweetened. Back home, I remember walking to the kedai runcit (a grocery store, usually the mom and pop style - where everyone knows everyone there) to get freshly grated coconut for my mom. All they need was 1-2 minutes to grate the fresh coconut. You see, back home, every grocery store HAS a coconut grated machine (coconut is a common ingredient in the Southeast Asia cuisine). Crack the coconut in half, and flip the switch. Hold on the shell and make sure your fingers don't get too close to the spinning blades...and ta-da!!! You'll get freshly grated coconut!
For many years, I have tried to find a coconut grating tool...and I did. I found this hand held tool in a Vietnamese grocery store here in Beaverton.
When I decided to make kuih dadar for the potluck, I bought 3 whole coconuts. It took me 20 minutes each to crack open the coconuts with my Chinese cleaver --- coconut shell bits flew everywhere. Then it took me about 3 hours to grate the 3 whole coconuts with this tiny tool! By the time I was done...I feel like it wasn't worth the torture to make this kuih! You see, we're so used to buying from the food stalls back home, it's so convenient. The only kuih I don't buy from the food stall is Kuih Talam, cos' I have a aunt who spoils us with her homemade ones :)
However, how can I go through all this and NOT make them? So of course, I did. And man, it tasted SO GOOD, if I have to say so myself! :P Everyone loved it! ~ they better do, cos' my hands were shaking after grating those coconuts!
After a couple of weeks/months, hubby and friends asked for it again. I told them, NO WAY, unless THEY are going to grate the coconut. Then, it sparks me to go search for a more efficient grater. I googled found this clip on Youtube.
So, I was determined to find THAT coconut grater!!! And guess what?! I found 2 places selling them here in U.S.!!! Wooohhooo.... Culinary Exoticain Olympia, Washington, and Niwasa at Simi Valley in California. Gosh, I was SO happy I was dancing with joy! My first find was Culinary Exotica. However, during that time, they were out of stock. I send them an e-mail asking when will they have in stock, I was told the Homeland Security was holding them. 2 months later, they were still held by Homeland Security - whatever the reason is! Gosh! I couldn't wait any longer...so I went out searching again. It was then I found Niwasa. Few days after that, I received my very own hand cranking coconut grated! Phew! The blades is the same as the ones we have back home, except those, you just need to flip the switch! ;P
So, last Friday, I invited 2 of my friends A and M over. It was my 1st trial on this "baby." Oh, by the way, this time around, it took me less time to crack open the coconuts. I must be getting GOOD at it, huh?! haha. I was kinda nervous when I tried the coconut grater...after all, there are a lot of very very very sharp blades there. I told Lucas to stay far away from it. Took me a few turns to get the hang of it. But I tell ya...once you have the feel, it took me about 5-7 minutes to grate one half of the coconut...which means, it took me at most 45 minutes to grate all 3 whole coconuts! Can you believe how much time and energy I saved???!! Boy, I HIGHLY recommend this to anyone who uses fresh coconut in their cooking/baking! The taste of the desiccated coconuts is nothing compared to freshly grated coconut in this case....ahhhhh....
Combine the pandan leaves and water in an electric blender.Blend till the leaves are pretty chopped up.
Wrap the pulverised pandan in a muslin cloth and squeeze to extract the juice, or strain through a fine sieve. Set aside.
Crepe batter 120g all purpose flour 1 large egg 300 ml coconut milk (from 1/2 grated coconut --- I used canned light coconut milk) mixed with 1/4tsp salt 3Tbs pandan juice (I added pandan paste which you can get at most Asian grocery stores, for more flavor and color)
Sieve the flour into a mixing bowl. Mix in the egg, and the salted coconut milk and pandan juice.
Leave the batter to rest while cooking the filling.
Filling 90g palm sugar (gula Melaka) 1Tbs sugar 1 pandan leaf, knotted 50 ml water 1/2 coconut, grated, white part only 1 tsp cornflour
To cook the filling, break up the palm sugar (I roughly chopped them up first), and combine with the sugar, pandan leaf and water in a pot.
Cook over medium flame until sugar dissolved. Strain the syrup and return it to the pot.
Combine the cornflour with the coconut, then add them into the syrup and continue to cook for a few more minutes. Dish out and let cool.
Assemble the crepe
Heat up a shallow frying pan or crepe pan over low flame and grease lightly with oil. Pour 2 Tbs of the batter in the center and swirl the pan to coat it to form a thin crepe of about 13cm diameter.
When the crepe is cooked, turn out onto a board (coarse surface facing down).
Place 2 heaped tsp. of filling on the crepe and roll up spring roll-style.
Coconut sauce (I did not make this ) 150ml coconut milk (from 1/2 grated coconut) 50g sugar 2tsp cornflour
Combine all the sauce ingredients in a small pot and mix well. Cook over a slow fire until mixture thickens and boils. Serve with the kuih
Note: I did not follow the recipe to the T. I used all of the ingredient for the filling and crepe, and just made the crepe like I would a western style crepe. I did not serve mine with the coconut sauce.
It's reveal day for the Daring Bakers. Our challenge for this month is the French Macarons...not the macarons that many of us in America come to know of -- clumps of coconut flakes... this is the ones that's kinda like the meringue kisses without the pointy tips and are usually sandwiched with a filling. And guess what?! I did not start my challenge till this morning. Ya, ya, I know...you're not surprised. In fact, for the next 2 months, I will, without a doubt, be the same! Besides being a procrastinator, the last 3 months of the year, is the craziest time. I'm not just talking about holiday seasons...that's just a little part of it. The biggest issue here is BIRTHDAYS! There are AT LEAST 10 birth dates I can remember off hand in October alone. Lucas' is one of them.
Anyhow, I should continue with THIS issue in my later post (if I will ever be able to get to it). I am here to talk about the DISASTER.
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macaroon from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
Macarons have been popping out everywhere lately. Probably another "trend" like the cupcakes?? Before this challenge, I have made it once - I did not like it. I probably didn't do it well too, that time. So, I was hoping that this time, with the guidance from the other Daring Bakers members, maybe I'll do better??? Nah...not me...not when I am making 'em on the day of posting! I logged on to check all the Q & A every now and then...but did not "complied" them, and make use of all the good advice you can't get in a book. However, I will link some of them for your sake :) ... Audax Artifex, Tartelette, David Lebovitz
Anyway, I manage to make two flavors ~ Greentea (macha) with chocolate ganache and pumpkin pie. Sounds good doesn't it? NOPE! My disaster started with my homemade almond flour. I toasted my almonds, let it cool, and grind them with powdered sugar. I don't think I put enough powdered sugar in it, so some of them clump together. Same goes with the toasted pecan I used for the pumpkin pie macarons. And you're supposed to sieve the almond/pecan flour...I was thinking --- how am I supposed to sieve them, if they aren't fine to begin with? So, being a stubborn person that I am, I DID NOT sieve the almond flour for the greentea macarons...guess what happens?? You get clumpy meringue like THIS --->
So, when I made my pumpkin pie macarons, I decided to behave...I sieve the almond/pecan flour...it wasn't easy like sieving the regular flours... I kinda have to "smashed" them through with the back of a spoon.
See the difference??!!! The nut flour is still coarse, but much better...at least, NOT clumpy :)
Next, I used fresh eggs, at room temperature, for the macha macarons. Many have advised to "aged" the egg whites - meaning separate the eggs, cover the egg whites with cling wrap, and place it in the fridge for 3 - 5 days. You want to have as little moisture as possible in the meringue. I did aged the other set of egg whites for just one day, and here, in the picture below, you can see how much moisture has accumulated on the cling wrap!
Another problem??? "Drying" time. Some recipes calls for drying the pipped macarons on the counter for 30 minutes to an hour before baking. The recipe we used requires us to bake them in a low temperature for 5 minutes, remove, pump up the temperature, and bake for another 7-8 minutes....which wasn't quite enough for my case. I don't know if the rainy weather did not help...but 7-8 minutes later, mine was still moist and soft. So I kept them in for another 10 minutes, at a lower temperature. This drying time is supposed to ensure your macarons has the trade mark "feet" on the bottom... I like to call it the "tutu" like a ballerina's costume :) My macarons have no feet, nor hands, tutus, what so ever! Looks more like the surface of the moon, BUMPY, don't you agree??!! *sigh*
None the less...it was still a good challenge. I learn a lot taking part as a Daring Baker. I am not sure I'd wanna try making macarons again in the future...maybe I should taste some of the true French macarons before I'd put on a tutu and dance around with egg whites and almond flour. (hint, hint: any other Daring Bakers wanna ship some of your beautiful and delicious macarons?? Drop me a note, and I'll contact you with my address!!! hahhahaa.... :P) Thanks Ami for this challenge! :D
If you're interested to try making these macarons, click here for the recipe. And you can visit other Daring Bakers' version of the Macarons here.
Have fun! :) xoxoxo
Macha (green tea powder) macaron with chocolate ganache
1st time making homemade marmalade --- yum!
Lucas sniffing at it... trying hard to be patience before the whole dessert comes together! :P
Pate Sablee
