Tag: cake

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Choux Cream Puffs aka Kue Soes

This is another well-known Indonesian (or Asian) cake. Creamy vanilla rum custard with light choux pastry shell, lovely combination!

Some tips and tricks that I can share:

  • Make sure to pre-heat the oven to the required temperature before baking
  • Do not open your oven door when baking the choux pastry shells, otherwise they will not puff up
  • You’ll notice tiny bubbles around the choux pastry shells when they are baking, do not take out the pastry shells until almost all or all of those tiny bubbles are gone
  • Do not over mix the flour and egg (maximum three minutes of mixing), they just need to be incorporated well, otherwise the batter will be too runny and cannot hold its shape. I believe this doesn’t affect the taste at all, only appearance.

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Pandan Chiffon Cake

Another great cake with pandan flavouring! This cake is so soft, fluffy and light, I promised you really cannot stop at just one serving. Because it is really airy and light, it often deflated once it is out of oven. Few tips to avoid this situation are: do not use a non-stick baking pan and do not oil/butter the side of baking pan, only oil the base and stick a baking paper sheet just on the base. By doing this, it allows the cake to stick to the side when baking and once it is out of oven, carefully  flip over the baking pan with the cake still in it and let it cool in that position, hence the gravitational pull can help the cake to stay tall and not deflated. And this is why the reason not to use non-stick baking pan or to oil the side of the baking pan, because we don’t want the cake to fall out while it is cooling down 🙂

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The Ultimate Martabak Manis Recipe

How can you not love this :)
How can you not love this 🙂 Melted chocolate and cheese with crunchy roasted peanut

I have only discovered this recipe through a shared facebook page by one my friends and I must admit this is proven to be the best we have tried thus far. And in these past six weeks, we have made three batches – that says a lot about how much we love this sinful snack! I can proudly say after all these years of trying martabak manis recipes, I am now get the hang of what heat levels needed for a perfect nest-like texture. It is true that you get only get better by doing it again and again 🙂 Here are my previous attempts on Martabak Manis here and here.

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Martabak Manis Challenge 2

I’d like to share this recipe with my readers because it has resulted in good martabak so far (or, until I discovered the most recent recipe). The main difference to the previous recipe is this recipe uses yeast as well as baking soda. The yeast did help with creating nest-like texture somewhat (see top left picture below); in fact, I had been making martabak with this recipe few times (because we were pretty happy with the results). I still use non-stick teflon pan to make my martabak and therefore I cannot make them thick, nevertheless they still turned out fairly good (at least better than my previous attempts)

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Cotton Soft Japanese Cheese Cake

Some time ago this cake was a hit on many baking blog sites and everyone seemed to agree this is a great recipe, it is lighter than the usual cheesecake, it is soft like sponge cake but smooth and creamy at the same time. This is also a perfect dessert for those who always say desserts are too sweet for them, I can assure you this is not too sweet. But beware you are not going to stop at just one slice.

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