• Jun
  • 30
  • 2016

London Almond | Biskut Raya

This is one of my favorite kuih raya (eid cookies) and every Malaysian would know this biscuit! Don’t ask why its called “London Almond”, because it has not association to London what so ever lol! But its bloody awesome ait (Brit accent :P )

 

LONDON ALMOND RECIPE
Adapted from this recipe with slight modifications

Ingredients

Biscuit
250gram butter, room temperature
125gram caster sugar
1 egg
1 tsp vanilla essence
100 gram cornflour
100 gram custard powder
300 gram plain flour
1 tsp baking powder
220-250 gm roasted almonds

Finishing touches
700 gram cooking chocolate (more or less)
2 tbsp butter
1 cup of crushed nuts (to decorate)
100 or so mini cupcake cases

Method

1. In a food processor,beat butter and sugar until fluffy.

2. Add the egg & vanilla essence and pulse a few times until incorporated.

3. In a bowl, sift plain flour, custard powder, cornflour and baking powder and then add it to the food processor. I dont bother adding bit by bit, I just let my food processor do its thang!

4. Once fully incorporated, transfer to a bowl, scrape down the sides of the food processor. Then cover the bowl with a cling wrap and refrigerate until it hardens a bit. The reason you let the dough go a bit hard is because it’ll be too soft when it comes out of the processor and you wont be able to handle the dough as its too sticky.

5. Preheat oven to 160 degrees celcious (with fan) and in the meantime, remove the dough from the fridge and shape the dough into tiny 20cent pieces. Fill each one with an almond inside and cover it up. Follow the elongated almond shape.

6. Bake for 20mins. Repeat until all of them are done.Let cool

7. In a double boiler, melt the chocolate with butter. Once melted all over, dip each biscuit and then transfer to a cupcake case. Add a pinch of crushed nuts to finish.


  • Apr
  • 07
  • 2016

kek batik | hedgehog slice

This is by far the easiest & yummiest NO BAKE cake ever! The time is takes to make this cake is pretty much just 10mins. You just have to chill it overnight though, but hey, its worth it! It doesn’t have eggs unlike some recipes, so its safe for pregnant women too!

KEK BATIK (Hedgehog slice)

Adapted from here

Ingredients

200g Milo (or 250g melted choc if you prefer this than Milo)
250g butter
4 tbsp cocoa powder
1 packet of Arnotts Marie biscuits (broken in halves)
1 can of Nestle condensed milk

Ganache
1/2 cup cream
100g dark chocolate

Method

  1. Line a square baking tin with baking paper or glad wrap (so you can remove the cake easily after it has been chilled). I used 2 loaf tins instead
  2. In a large saucepan, heat the butter on low. Once melted, add the condensed milk and stir until evenly mix.
  3.  Add the Milo and cocoa powder and stir until it is thoroughly dissolved without any lumps.
  4. Add broken Marie biscuits and mix it through.
  5. Pour the mixture in the prepared pan and press to get an even top. Cover with glas wrap and refrigerate overnight.
  6. An hour before serving, remove the cake from the pan and let it come to room temp slightly before cutting (as it can be quite hard to cut)

 


  • Jan
  • 30
  • 2016

jaffa mousse cake

 

JAFFA MOUSSE CAKE RECIPE

Cake Base
Adapted from, myself! Literally just tasted and go!

Ingredients

1/2 cup flour
1/2 cup almond meal
1/4 cup sugar
60g melted unsalted butter (more or less)
pinch of salt

Method

  1. Preheat oven at 160 degrees, fan forced. Line the bottom and sides of a pan with baking paper.
  2. Mix all the ingredients in a bowl, then press into the pan base. Bake for 10minutes. Cool.

 

Chocolate Jaffa Mousse
Adapted from My Kitchen Rules, with slight changes

Ingredients

225g dark chocolate
1 sachet of gelatine, mix with 1/4cup boiled water
300ml thickened cream
1 tbs orange juice, squeezed and sift pulp out
3 tsp orange essence (more or less to taste)

Method

  1. To make mousse, melt chocolate in a heatproof bowl over a saucepan of simmering water. Set aside.
  2. In a small saucepan, bring 1/4 cup water to a boil and mix in gelatine until dissolves. Let it cool slightly.
  3. Meanwhile, whip the cream until soft peaks form.
  4. Add the gelatine into the chocolate mixture.
  5. Add orange juice and essence to whipped cream and mix evenly.
  6. Then gradually fold in the cream into the chocolate gelatine mixture.
  7. Spread over cooled cake in pan. Refrigerate for 3 hours or until set.

 

 


  • Jul
  • 05
  • 2015

chewy fudgy brownies

I kid you not! This the most chewy-fudgy-brownies you will ever taste! My Sister in law came over for iftar last week and she brought over her brownies, ever since then, I am hooked! I got her to give me the recipe so I could make it for tonights iftar at my parents. The smell is simply amazing once it goes in the oven. I was fasting while I was taking these photos, and had to control my nafs to not lick my fingers!

 

RECIPE FOR CHEWY FUDGY BROWNIES
Adapted from my sister in law

Prep time: 15mins
Cook time: 50mins

Ingredients

185g butter, chopped
300g dark chocolate
1.5 cups (330g) caster sugar
4 eggs, lightly beaten
1.5cups (225g) plain flour
1/4 cups (25g) cocoa powder
Pinch of salt
Hazelnuts, chopped roughly (or any nuts of choice)

 

Method for Cake

1. Preheat oven to 170 degrees. Grease a rectangular baking tray (30x20cm) and line bottom and sides with baking paper.

2. Stir butter and chocolate in a saucepan over ow heat until smooth and combined. Remove from heat. Stir in sugar. Cool for 5 minutes.

3. Stir in eggs. Add sifted flour, cocoa and salt. Stir until combined. Spoon into prepared pan. Bake for 50-60 minutes until set and just firm to touch. Cool in pan.

4. Dust with icing sugar is desired.

 


  • Jan
  • 06
  • 2015

chocolate mud cake

Ever since my sister introduced me to this mud cake, o-em-gee!! Like seriously out of this world good. Just look at the ingredients, no wonder it tastes amazing… loaded with real chocolate, sugar and butter! When she first made it for me, I ate without any guilt. Now that I made it and know whats inside, I could only have a bite…hehe But on a serious note, if you want to indulge and make it for an occassion, THIS is the chocolate mud cake to make. TRUST ME on this!

And this cake was what I made for a friends farewell party.

^Please excuse the bad photo quality. I was cutting it during the event and kids were all next to me hassling for a piece lol. This was the best pic I could take. Photo does not reflect how moist the cake actually is.

 

RECIPE FOR CHOCOLATE MUD CAKE
Adapted from thrumykitchenwindow

Ingredients for cake

250gm butter
250gm dark cooking chocolate
2tbsp instant espresso coffee powder
150gm self-raising flour
150gm plain flour
60gm cocoa powder
1/2tsp bicarb soda
550gm caster sugar
4 eggs
2tbsp vegetable oil or light olive oil
125ml milk

Ingredients for chocolate ganache
150gm dark cooking chocolate
60gm melted unsalted butter

 

Method:

1. Grease a deep 23cm round cake tin. Line the base and sides with baking paper, making sure the paper extends well above the top of the tin.

2. Dissolve the coffee in 185mls hot water. Put the melted butter, sugar, melted chocolate and dissolved coffee in a mixing bowl and stir until corporated.

3. Dry ingredients: Sift the flours, cocoa and bicarb of soda into a large bowl. Make a well in the centre.

4. Add the combined eggs, oil and milk; using a large spoon or spatula mix well into the dry ingredients. Add  half the cooled melted chocolate mixture (from step 2); stir well till there are no lumps.  Add the remaining half; make sure the mixture is well combined.  It should be of a pourable consistency.

5. Pour the mixture into the carefully lined cake tin. Place into a preheated oven set at 130 – 150degrees celcius. No higher.  It should be baked long, slow and low heat. Bake for approx 1 3/4 hours. It is not unusual for the top of the cake to develop a crust or for the centre to be slightly sunken. Place the cake on a rack; leave in tin until completely cold. Once cold; cover securely with a tea towel.  Leave overnight.

6. Turn cake out, remove all of the lining. Examine the cake. You want a level cake when it comes to decorating; therefore if it is not even it may be necessary to slice off some of the crusty bits until it is level with the centre of the cake. Sometimes the cake may have a slight rise. In this instance simply cut off the risen bit in the centre. Sometimes you won’t have to do a thing.

7. Once you have achieved a flat, top surface, turn the cake upside down. It is wise to do this on the serving plate with some cutouts of baking paper around the edges and under the cake. This alleviates any messiness and once the icing becomes firm, the baking paper can be removed leaving your cake looking immaculately decorated.

8. In a small glass bowl over a pan of simmering water, melt the chocolate. Do not overheat. In another bowl, melt the butter in the microwave. Once again, do not overheat or ‘sizzle’ the butter; just till almost melted. Pour this into the melted chocolate and slowly incorporate the two together. Stir until well combined and you have achieved a nice glossy, pouring chocolate.

9. Pour ganache onto the centre of the cake. Using a spatula or a knife, spread the ganache all over the cake. If the weather is hot or humid you can take a little more time to get it right. If the weather is cold you may have to work more quickly as the chocolate ganache may begin to harden.

10. Allow the topping to set at room temperature. If at any time you place it in the fridge you will lose the glossy shine. It won’t affect the taste, it just won’t look as silky smooth.

Related Posts Plugin for WordPress, Blogger...


Copyright © inmystudio by Iva Izman, 2009 - 2015. All Rights Reserved.