Tag: cheese

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Indonesian Cheesecake aka Bolu Keju

This Indonesian cheesecake is one of many dishes that always reminds me of mom and my childhood. Mom makes this cake ,although not necessarily with grated cheddar topping, for our (the kids’) birthdays and she does now for my nieces’ birthdays 🙂 As with many Indonesian cakes, this cake recipe use many egg yolks. It may not as crazy as Lapis Legit or Lapis Surabaya that use up to 30 egg yolks per recipe, but a dozen is fairly significant amount for me 🙂 I always steer away from recipes where more than 8 eggs are involved, just the thought that there are chances the cake will not turn up good or even edible than those ingredients will just be waste and that is horrifying to me. Due to numerous amount of eggs used, this cake may not be the healthiest cake around, so please enjoy responsibly 🙂

The texture of this cake is of course very soft, however not airy like sponge cake where we used a lot of egg whites as well. It is a little dense and yet still very soft and moist. So after putting this aside for a very long time, I finally braved myself to give it a try. The way mom bakes this cake is she did three recipes to make three layers of the cake on round pan (I think they are 30 cm in diameter). I just made one recipe for a smaller pan (18 cm x 18 cm) and I even split the batter into two pans for different color/flavor 😛

Here is the recipe as per mom’s cook book:

  • 9 egg yolks
  • 3 whole eggs
  • 120 grams of sugar
  • 100 grams of flour
  • 1/2 teaspoon of baking powder
  • 200 grams of butter, melted

 

Preheat your oven to 180 C.

Beat the eggs until pale, fluffy, and the beater leaves track on the batter then gradually add the sugar a little at a time. After all the sugar are mixed completely with the egg batter, add the melted butter gradually again while mixing until all incorporated. Make sure the scrape the bottom and side of your mixing bowl to make sure no melted butter sitting unincorporated with the batter. Then add the the shifted flour with baking powder a little at a time and mix well – do not over mix the batter.

Pour the batter into a baking pan that has already greased/lined with baking sheets. Bake until the cake is cooked, use toothpick test to determine if the cake is fully cooked.

** I split my batter into two pans, into one of them I added some mocha paste and the other I left as is. Because of the splitting into two pans, mine didn’t take long at all, from memory it was approximately 20 – 25 minutes.

** I used strawberry jam as “glue” for the two cake layers then spread buttercream on the top surface and generous amount of grated cheddar. Many people also cover the four sides of the cake with buttercream and grated cheddar, which I thought would be too much since my cake is tiny.

** I also added a splash of rum into the buttercream for a nice kick ヾ(⌐■_■)ノ♪

indonesian cheesecake

 

 

 

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No Knead Cinnamon Rolls

Another easy recipe I snatched from a Youtuber 😀 This one is from Gemma (Bigger Bolder Baking), she has a lot of awesome recipes that looks really yummy and yet not too difficult to make, so do head up to her channel to get more inspirations to impress your families/friends (¬‿¬)

Below is the recipe that I copied from her website:

Dough Ingredients:
  • 3½ cups (1 lb 1oz/ 470g) All-Purpose Flour
  • 2 teaspoons salt
  • 3 teaspoons dried yeast
  • 1 cup (7oz/200g) milk
  • ½ cups (3.5oz/100g) water
  • 2 large eggs
  • ¼ cup (3oz/85g) honey
  • ¼ cup (2oz/60g) melted butter or vegetable oil
  • For the Filling:
  • ½ cup (4oz/120g) butter
  • 1¼ cups ( 7 ½ oz /210g) packed light brown sugar
  • 2½ tablespoons ground cinnamon
  • 1 cup (4oz/100g) toasted pecans

For the Cream Cheese Glaze:

  • 4 oz (110g ) Cream cheese, room temperature
  • 1 cup (120g) Powdered sugar
  • ¼ cup (1/2 stick/ 2oz) Butter, room temperature
  • ½ Tsp Vanilla extract

 

  1. To make the dough, combine all of the dry ingredients in a very large bowl.
  2. In a separate jug add in the milk, water, honey and butter. Heat it in the microwave until it is warm (at blood temperature) and the butter has melted. Whisk in the eggs quickly.
  3. Stir the wet into the dry to make a sticky dough. You can simply mix with a spoon until there are no flour lumps yet. Scrape down the dough from the sides of the bowl.
  4. Cover the bowl, and let the dough rise for 2 hours at cool room temperature. It will triple in size
  5. After this, REFRIGERATE THE DOUGH FOR AT LEAST 8 HOURS, preferably over night. It can be refrigerated for up to 3 days before using.
  6. When you’re ready to make your cinnamon rolls, make the filling. Combine the butter, brown sugar and cinnamon in a bowl. Stir until smooth. Set aside.
  7. Transfer the dough to a floured work surface, and roll it into a rectangle approximately ¼” thick. It will be long so you can always do it in 2 goes.
  8. Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
  9. Starting with a long edge, gently roll the dough into a log. Don’t roll it too tightly; if you do, the centers of the buns will pop up as they bake.
  10. Slice the rolls 2 inches thick and set them with their cinnamon face up
  11. In a deep baking pan lined with parchment space the buns in the pan.
  12. (AT THIS POINT YOU CAN REFRIGERATE TO BAKE OFF THE FOLLOWING DAY IF YOU WISH)
  13. Cover the pan, and allow the rolls to rise until they’re have grown into each other and are puffed up, about 30-1 hour. (depending on how hot your kitchen is)
  14. (Towards the end of the rising time, preheat the oven to 375oF/ 190C)
  15. Uncover the pan, and bake the buns for 40 to 45 minutes, till they’re a deep golden brown. Rotate the tray during baking so they can get golden brown all over.
  16. While they are baking make your glaze: In a large bowl (or you can use a hand mixer) beat the cream cheese, butter, sugar and vanilla together with a whisk until well combined.
  17. Remove the pan from the oven and let it rest for 20 minutes. Once cooled remove from the pan and onto a cooling rack .
  18. Spread your cream cheese glaze generously over the cinnamon rolls, and devour immediately

Notice your home will smell so nice when you bake this treats!

no knead cinnamon rolls

 

 

 

 

 

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Burito in a Bowl

Our dinner two nights ago: a home made one-dish burito meal by my brother inspired by this recipe. Please do check out the video for detailed recipe of this yummy Mexican meal 🙂 We love one-dish meal as it is usually easy to make and far less dishes to wash; this dish is no exception!

Some tips:

  • Use brown rice instead of white rice makes a better texture for this dish – healthier, also!
  • Cook your rice with a little less water then usual, so that when it is cooked again with all other burito ingredients, it can soak up all the juices without getting too soggy
  • Serve warm with hot chilli sauce!

burito in a bowl

 

 

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Baked Cheesecake with Mocha Marble

Ever since I tried baked cheesecake, I have grown to love it. Among all varieties that I have tried, my favorite is baked cheesecake, especially new york cheesecake. I have gathered varieties of cheesecake recipes but have never had the courage to try them out, mainly because of the amount of cream cheese needed and to think that what if people don’t like it then those ingredients will just go to waste On top of that, I used to live just with my younger brother who are not a big fan of cheesecake, so there are more restrains to try out those recipes. Now that my dear hubby is in the picture, I tend to cook/bake things to suit his liking. This is one of the case. I started with basic original baked cheesecake and add some mocha paste to small amount of the batter hoping to create the marble effect then some Nutella swirl on top, also chocolate cookies crumbles for the base. I must admit we love this! It is smooth, creamy, rich, but not too sweet, the chocolate cookies crumble works really well with the mocha flavour. This recipe is definitely a keeper! Hope you give it a try and let me know how it turns out 🙂 Continue reading “Baked Cheesecake with Mocha Marble”