Wednesday, February 29, 2012

Oreo Chocolate Cupcakes

My little son keep on asking me of having cuppy cakes!. "Amaa i want cuppycake!" Pity him, insisting me for a week! So i decided to bake him  cuppy cakes which he might love. He loves Oreo especially the cream. When i was looking for a oreo recipes, was stumbled upon the Bakers girl website. I was mesmerized with pictures and decided to follow the recipe with few modifications. It turn out very well. My son loves the cake very much!

3 oz semisweet chocolate, finely chopped
1/3 cup Hershey unsweetened cocoa
3/4 cup hot, strong-brewed coffee (3 tbsp of Nescafe Gold)
3/4 cup high protein flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil (i use Olive oil)
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla essence15 Oreo halves, with cream filling attached

1 3/4 cups plus whipping cream
3 tablespoons icing sugar
1/2 teaspoon vanilla essence
1/4 cup Oreo cookies, finely crushed
Oreos for the top of each cupcake

  • Preheat oven to 190 degree Celcius.  Twist Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
  • Mix chocolate and cocoa powder in a medium bowl and pour the hot coffee over the mixture. Make sure the coffee is hot enough to melt the chocolate otherwise you will have lumps. Whisk until smooth and transfer to the refrigerator to cool completely about 20-30 minutes.
  • Meanwhile whisk dry ingredients ( flour, sugar, salt, and baking soda) together in a medium bowl; set aside. 
  • Whisk wet ingredeients (oil, eggs, vanilla, and vinegar) in a separate bowl. Later mixed into the cooled chocolate mixture until smooth. Fold in flour mixture and whisk until batter is smooth.
  • Fill each cup to 3/4 full. Bake until cupcakes about 17-20 minutes. Allow to cool first before frosting. 
  • Frosting -In a bowl combine the whipping cream, powdered sugar, and vanilla extract. Make sure the whipping cream is chilled before use.
  • Beat on medium-high speed until the whipped cream holds stiff peaks.
  • Scoop the mixture into a pastry bag and pipe on top of the cupcakes. Garnish with Oreo cookies on top.
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Wajik (Sweet Glutinous Rice Cake)

Wajik is one of traditional Malay's sweet delicacy. It is made from glutinous rice, palm sugar and coconut milk. You can easily could find this at Malay hawkers stall.
I learnt this recipe from my mother in law. I can say she had mastered the skills of preparing Wajik. She learnt the secret recipe from her Malay neighbour during her teen ages. As I remember I could not find any other better Wajik than hers. After my second trial only I manage to get pretty close to the original taste. Still not as the original as my husband claimed. Proud son!
You could not resist to have more when the sweet caramelized and milky taste triggers your taste buds. Eventhough it's not a healthy choice but, can pamper yourself once in bluemoon!

Ingredients :

  • 2 cups glutinous rice
  • 1 cup thick coconut milk
  • 1 cup palm sugar or jaggery
  • 1/2 cup Water
  • a pinch of salt
  • 1 tsp ghee
  • screwpine leaves

Preparation Method :

  1. Soak glutinous rice in water for at least 6 hours.
  2. Soaked rice steamed with just 2 tbsp of coconut milk in a steamer for 15 minutes or until half cooked. Here the rice should not fully cooked. You will find the texture very dry but sticky.  Please do not add more water, cause it will end up with overcooked rice and very moist texture. 
  3. The jaggery that you are using will determine the taste of this sweet delicacy. The taste of palm sugar is different from jaggery powder. Even when you are using jaggery powder please try to get, which is dark brown, moist and lumpy. It taste better.  
  4. Boil the jaggery with just 1/2 cup of water. Dissolve completely. Strain the sugar to remove foreign matter such as stones and so on. Its optional anyway.
  5. Reboil the sugar in medium flame. Add screwpine leaves for better aroma.
  6. Just add pinch of salt. Continue to stir.
  7. Add the coconut milk little by little while you are constantly stirring. You will notice a shiny surface of syrup mixture. Keep stirring until 1/4 of coconut milk left and syrup becomes thick.
  8. Add the steamed half cooked rice to the syrup and mix it to well combined.
  9. Add the remaining coconut milk to the rice mixture.
  10. Keep stirring till the syrup well absorbed and rice mixture becomes sticky. At this point, please add ghee to give more shining to the apperance.
  11. Transfer it to the shallow tray and spread it evenly.
  12. Let the rice cake to cooll completely before it could be cut in shapes. If you are patient enough to do that.

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Monday, February 27, 2012

Cucur Manis (Sweet Coconut Fritters)

Dear viewers, how is the new face of my blog? Do you like it? Lately I have limited time to spend with my blog. The support given by the readers keep me still moving.
Here comes my easy recipe collection from the diary. Simple delicacy that came to my mind one evening after came back from office. It took about half an hour to prepare and 5 minutes to snap the photographs. Its really great to have this delicacies with a cup of hot tea while relaxing in front of  TV serials.
This fritters are made from plain flour with grated coconut and sugar for sweet taste. Ideally it should be sweet with crunchy texture. You may reduce the amount of sugar according to your preferences. Just imagine my hubby wants to share his fame since he helped me to fry this fritters. Thanks to him anyway!

Ingredients :

  • 2 cups All Purpose Flour
  • 1/2 cup Sugar
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 cup Grated Coconut
  • a pinch of salt
  • 2 cups of Water or as needed

Preparation Method:

  • Just mix all the dry Ingredients in a wide bowl. Add water gradually  till the batter becomes slightly thick and lumpy. 
  • Pour a tablespoon of batter into hot oil. 
  • Fry till golden brown.
  • Serve hot

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