in my studio | category

Jun
22
2017

Chocolate brownie mousse cake

RECIPE FOR CHOCOLATE BROWNIE MOUSSE CAKE
Adapted from Rasa Malaysia & Life Love Sugar
Makes: 12 slices
Bake time: 55 mins

Brownie:

280g dark cooking chocolate (broken into pieces)
100g Butter
100g Brown sugar
2 Eggs
70g Plain flour

Butter cake:

1 tsp + 1/8 tsp powdered gelatine
1 1/2 tablespoon water
250g dark chocolate chips
2 1/4 cups heavy whipping cream
1/4 cup powdered sugar

Method:

1. Preheat oven to 180C/350F. Grease a 9 inch springfoam pan and line the bottom and sides with baking paper.

2. To make brownie base, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended. Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove and cool.

3. In a small bowl, sprinkle the gelatine over the water, let stand for about 5 minutes.

4. Place the chocolate chips in a medium bowl .Set aside.

5 . Microwave 3/4 cup of heavy cream until it comes to a full boil. Then add the gelatine mixture to the heavy cream and whisk until dissolved.

6. Pour hot cream over the chocolate chips and let sit for about a minute. Whisk until chocolate is melted and mixture is smooth. Set aside, cooling for about 5 minutes.

7. Whisk remaining 1 1/2 cups heavy cream at high speed with a mixer until it begins to thicken

8. Add powdered sugar then continue to whip until stiff peaks form.

9. Fold about a third of the whipped cream to the lightly cooled chocolate mixture until well combined.

10. Add remaining whipped cream and fold in until well combined.

11. Spoon chocolate mousse evenly over the brownie base and spread evenly. Optional: Decorate the top with some extra whipped cream or with strawberries if you wish.

12. Place in refrigerator for about 2-3 hours, until completely firm. Preferably overnight.

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Category: cake, chocolate, desserts, halal, in my kitchen

Dec
04
2016

kuih lapis | malaysian delicacy

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RECIPE FOR KUIH LAPIS

Ingredients

1 cup rice flour

2 cups coconut milk

2 tablespoon corn flour

2 tablespoon flour

1/2 cup caster sugar

1/4 tsp salt

a bi9t of rose flavouring and pink colouring

Method

1. Heat the steamer until water boils. Prepare a 7 inch cake pan

2. In a small pot, heat up the coconut milk until just lukewarm.

3. Add all the flours, sugar and salt into a large bowl. Add in the coconut milk. Stir until evenly mixed.

4. Divide the batter into 2 smaller bowls.In one of the bowls, add a bit of pink colouring as well as the rose. Leave the other untouched.

5. In the cake pan, pour about 100mls of pink batter and put it into the steamer. Cover and steam for 5 minutes (must time this). When time is up, open the lid and add 100mls of the white batter. Steam for another 5 minutes. Repeat this process until all the batters are finished. You should end up with 7 layers. The top layer MUST be the pink colour.

6. Once done, let it cool for a few hours and cut into mini diamond shaped cake.

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Category: cake, desserts, halal, in my kitchen

Jul
05
2016

Kuih layang layang

I love these tiny crunchy sugary…what can I call it, spring roll snails? They are super easy to make and takes only a few minutes to fry.

See some photos and a video here if you need to know how to roll them!

RECIPE FOR KUIH LAYANG LAYANG

Ingredients

1 Packet spring roll (20 sheets)
Caster sugar
Oil (for deep frying)
Water & a bit of cornstarch (as glue)

Method

1. Using 1 bamboo skewer (BBQ sticks) as a guide, put it at the edge of the spring roll sheet and start rolling as small as you can. When you reach the end, dab some glue and press gently to close the flap. See photos here for guidance
2. Cut diagonally (this is purely for looks) and set aside in a large bowl. Repeat step 1 & 2 until all sheets have been rolled and cut.
3. In a medium sized wok, heat oil. Once heated, fry them until golden brown. This should take less than 5 minutes. Repeat until all have been fried.
4. Let cool and smother with caster sugar. Yes. Don’t be afraid of sugar. Its Eid :p

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Category: cookies, desserts, eid, halal, in my kitchen

Jul
03
2016

Biskut Arab | Arab Biscuits

I love the simplicity of biskut Arab (Arab bicsuits). There are only 3 ingredients and the ratio is 2:1:1. Easy to make and easy to eat! You can dust them with icing sugar or eating them just as they come out of the oven is divine too! *drool*

Do you like my “Eid Mubarak” straw flags and bottle wrapper as seen on the milk bottle? You can download them for FREE here and DIY it at home!

BISKUT ARAB | ARAB BISCUIT

Ingredients

2 cup plain flour
1.5 cup ghee, room temperature
1/2 cup caster sugar
1/2 cup icing sugar

Method

1. Preheat oven to 160 degrees celcious (with fan).
2. In a food processor, put the soft ghee and sugar and combine until fluffy.
3. Add the flour and pulse until all incorporated and looks like a dough.
4. Shape into small balls and bake for 15minutes.
5. Let it cool before transferring into an air tight container
6. Optional: Dust with icing sugar

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Category: cookies, desserts, eid, halal, in my kitchen

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.