in my studio | category

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.

2 lovely comments
Category: chocolate, desserts, eid, halal, in my kitchen

Jun
21
2016

cinnamon butter coffee cake

A perfect afternoon-tea cake that goes so well with a cup of coffee or even tea!

CINNAMON BUTTER COFFEE CAKE

Adapted from Laughing Spatula

Ingredients for Cake
½ cup butter, room temp
¾ cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup sour cream
1¼ cup flour
1 teaspoon baking powder
¼ teaspoon salt

For Streusel Topping
¼ cup brown sugar
½ cup flour
1½ teaspoons cinnamon
¼ teaspoon salt
3 tablespoons butter, room temp
½ cup chopped pecans/walnuts (I didnt use any, coz I had none!)

Icing
½ cup powdered sugar
2 tablespoons maple syrup
2 tablespoon milk

Method

Preheat oven to 160 degress celcius. Spray loaf pan and line with baking paper.

For Cake:

Using mixer. Cream together butter and sugar until fluffy. Add eggs, one at a time. Add vanilla and sour cream. Mix until well combined.

In separate bowl – combine flour, baking powder and salt.

Add to wet ingredients.

For Streusel topping

In medium bowl, combine all ingredients. Mix with pastry cutter or fork until well combined and butter is the size of small peas.

Pour half the cake batter into the prepared loaf pan and top with half the streusel mixture. Add remaining batter and top with streusel mixture.

Bake for about 40 minutes or until a toothpick comes out clean.

Icing

Mix all icing ingredients together and drizzle over cooled cake.

No comments
Category: cake, desserts, in my kitchen

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

120g Milo
100g melted choc
125g butter
125g unsalted 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

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

In a large saucepan, heat the butter on low. Once melted, add the condensed milk and stir until evenly mix.

Add the Milo and cocoa powder and stir until it is thoroughly dissolved without any lumps.

Add broken Marie biscuits and mix it through.

Pour the mixture in the prepared pan and press to get an even top. Cover with glas wrap and refrigerate overnight.

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)

No comments
Category: cake, chocolate, desserts, halal, in my kitchen

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

Preheat oven at 160 degrees, fan forced. Line the bottom and sides of a pan with baking paper.

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

To make mousse, melt chocolate in a heatproof bowl over a saucepan of simmering water. Set aside.

In a small saucepan, bring 1/4 cup water to a boil and mix in gelatine until dissolves. Let it cool slightly.

Meanwhile, whip the cream until soft peaks form.

Add the gelatine into the chocolate mixture.

Add orange juice and essence to whipped cream and mix evenly.

Then gradually fold in the cream into the chocolate gelatine mixture.

Spread over cooled cake in pan. Refrigerate for 3 hours or until set.

3 lovely comments
Category: cake, chocolate, desserts, halal, in my kitchen

Jul
16
2015

Pineapple Tarts | Tart Nenas

Pineapple tarts are such a Malay tradition for Raya(Eid). One of the best biskut raya (Eid cookies)!

You can make them in a few different shapes so I went with the flower and the ‘pineapple’ shape tarts. The flower was made using a tart cutter and the pineapple was done by hand, and the pattern was made using scissors (yes really!)

So proud of my little pineapple tarts! LOL

DOUGH RECIPE
Adapted from Siti Emel

Ingredients

265g butter, room temperature**
2 tbsp icing sugar, sifted**
1 tbsp vanilla essence**
a pinch of salt**
1 drop of yellow food colour**

2 egg yolks ##
1 egg white##

2 tbsp corn flour ~
500grams plain flour, sifted ~

Method

1. Beat/mix all ingredients ** in a mixer for 5 mins. I use a food processor

2. Add ingredients ## then mix again for another 5 mins

3. Add ingredients ~ then knead dough (in my food processor)

4. Set aside for 30mins. Then start making your tarts with the filling (recipe below)

5. Preheat oven at 160C for 20mins first

6. Then bake for 20mins!

PINEAPPLE FILLING RECIPE

Ingredients

500grams grated pineapple (juice drained)
250grams sugar
1 screwpine leaf (daun pandan)
2 drops orange food colouring
Method

1. Cut pineapple and using a food processor, process till it becomes fine. Then drain the juice.

2. In a pot, combine all the ingredients and cook on a low to medium heat until it reduces and becomes like a jam consistency.

3. Let it cool before assembling the tarts