Archive for May, 2009

Onbijtkoek met Rozijnen/Dutch Breakfast Cake with Raisins


Mmm…lekker onbijtkoek, één van mijn favoriet gemakkelijk ontbijt, snel te eten en snel te verteren, en nu schrijf ook Ik  te snel zonder denken…  Ik moest toch in het Engels schrijven…
Mind my rambling in Dutch… simply typing to quick with  what’s in my mind, I was just saying that this time KBB made me really happy by this month challenge (for you who understands Dutch remind your self that I kind of translate it in  “free-style” 😉 ) host by Lia And Ventin.
Onbijtkoek is Dutch origin breakfast cake which a very popular in both The Netherlands and Indonesia, because of historical backgrounds.
Onbijtkoek it self is an almost ancient traditional farmer spiced cake, which nowdays  it is very easy to  find them commercially/store bought in the Netherlands.
 What I love about this cake, is you can simply eat it anytime of the day, at breakfast or just when you need to snack, put some butter or eat it plain… and then there you have it … perfect piece of indulgence 🙂



Adapted from: Kue-Kue Indonesia.
Yasa Boga-PT Gramedia Jakarta. 2007.

  • 125g palm sugar
  • 5 egg yolks
  • 3 egg whites



mix well:
  • 125g  all pourpose flour
  • 1 tsp cinnamon powder
  • ½  tsp anise powder
  • ¼ tsp clove powder



1. Whisk all egg and palm sugar until thick and risen.
2. Add the flour mix, and fold well.
3. Pour batter to a loaf lined with parchment paper

4. Bake  in a preheat 190’C oven, for 25 minute or until the tester comes out clean



Apfelstrudel with White Chocolate Glaze



Apfelstrudel, the dessert actually brought nostalgic feeling to me, my mind flew back in time while  I was  kneading the dough. Back to my “younger” days… my wondering days… sitting down in the old brown cafes in Vienna or any other cities in Europe…sipping my coffee eating my apfelstrudel… musing, writing or sketching artistic ideas after ideas… hmm… I feel so old now… but life goes on, the most important things are I was happy back then but I’m happier now  🙂


The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.




Preparation time

Total: 2 hours 15 minutes – 3 hours 30 minutes15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Apple strudel

from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers


2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

– Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn’t come out like it should you can use the second batch to give it another try;
– The tablecloth can be cotton or polyster;
– Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
– To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
– Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.


Mini Dates Chocolate Cupcakes


Another attempt of finishing my hubby’s buy…of 2 kg dates… yes… I think he’s a bulk-holic buyer.

This a low fat recipe… by size and by ingredients, but the texture is  like none other, smooth but firm, a little bit chewy and very chocolaty even it only uses a small amount of chocolate. I just  put a tiny bit of vanilla butter cream frosting simply enough to hold the cherry topping (good excuse to add extra fat?) 😉 .


Mini Dates Chocolate Cupcakes


Recipe from here

  • 1/3 cup water
  • 1/3 cup pitted dates, coarsely chopped
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1 ounce fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
  • 3 tablespoons packed light brown sugar
  • 1 large egg
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon baking soda
  • 2 tablespoons all-purpose flour
  • Vegetable oil cooking spray
  • Special equipment: a mini-muffin pan with 12 (1/8-cup) muffin cups, preferably nonstick 


Preheat oven to 325°F.

Bring water and dates just to a boil in a 1-quart heavy saucepan, then transfer mixture to a food processor and add cocoa powder and chocolate, pulsing once to combine. Let cool 2 minutes, then add brown sugar, egg, vanilla, baking soda, and a pinch of salt, then purée until smooth. Add flour and pulse just until incorporated.

Spray muffin cups with cooking spray. (If pan is not nonstick, line sprayed bottoms with rounds of wax paper, then spray paper.) Spoon batter into cups, dividing it evenly, and bake in middle of oven until a wooden pick or skewer comes out clean, 18 to 22 minutes. Cool cupcakes in pan on a rack 10 minutes, then turn out onto rack (remove wax paper, if using) and cool completely, right side up.


Dates Financiers


 This month  life question is… when is “enough is enough”? 🙂 …  I wanted to start with my annual spring cleaning… and wanted to start from the kitchen… as I looked at inside all of my kitchen cupboard… they are all full… full with props and actual kitchen utensils/ware.

For my wardrobe I have a system that has been working… one in one out, buy one new dress and give away or donate one old dress  … but with kitchen stuff I only want more and more…and more…no giving away or throwing away or any other “away” what so ever :p

After Brioche mold, I want Madeleinesmold after that I got barquete mold … and I’m still wishing to have  the rectangle financiers mold… and after… who knows what else…

I really need a system… otherwise I can’t move in my full kitchen… can anybody help me?


I used Dorie Greenspaan’s recipe from here, the only thing I changed, is I used ghee instead of butter, as traditional financiers use Beurre noisette in the recipe.

Black Glutinous Rice Cake


I’ve been craving for this steamed cake for a while and  yesterday I finally bought  a coffee grinder, to grind the black glutinous rice.

I don’t know if it’s because the long time waiting or it tasted really that good, but it was one of the most delicious cake I’ve ever make, moist but with a slight harsh texture, sweet yet light to digest (although I kind of digest everything in  light mode even when it’s heavy 😉 )


 Black Glutinous Rice Cake

Recipe taken from here


  • 300 gr Black Glutinous Rice Flour
  • 350 gr sugar
  • 250 cc vegetable oil
  • 200 cc coconut milk
  • 8 eggs
  • 1 tsp vanilla essence
  • butter to moist the pan


  1. Put water in a steam pot to boil.
  2. Whisk the eggs and sugar with electric mixer until risen, add oil, coconut milk and vanilla, mix well.
  3. Lower the mixer’s speed, add the rice flour gradually, Whisk well.
  4. Pour the batter into the moistened  bundt pan.
  5. Steam for 35-45 minutes (cover the pot lid with cloth to avoid water dripping into the cake )

Barley Orange Mint Lace Cookies


*Another picture for CLICK


As I mentioned on my previous post before, I have been around the blogosphere for quite sometimes, but I feel food-theme  is slightly different than any other blog themes. So let me lay out some things that makes me love food-bloging

Food-bloging lets you “move” beyond posting,reading and commenting. At first I made the blog as a recipes documentary, then I join the Daring Bakers  and KBB, I ‘ve been challenged to new baking methods and techniques , I never thought  I would even come near them.

Inside the Food -bloggers community all kind stuffs are created  from recipes showcases, monthly events, alliances (I know I put only a link to each subject but there are quite a few of links to name if you look out there) to a medium to look for a “parent” (how cool is that?). These things allow you to  be easily exposed to the  foodies world.

I started Flickr-ing long before I even start blogging, but I made my new account  just to compliment my food blog and also to join this and that. Now besides Flickr, twitter is  “THE” new rage… becoming a foodie tweep keeps you  almost 24×7 “in-touch” with FOOD!!!

And after all those if you are still hungry, then just sit back and have some cookies 🙂


Barley Orange Mint Lace Cookies


  • 1/2 cup sugar
  • 1/2 cup barley flour
  • 1/2 cup all purpose flour
  • 1/2 tsp baking powder
  • 175 gr unsalted butter, melted
  • 1/4 cup milk
  • 2 tbsp maple syrup
  • 1 tbsp grated orange zest
  • 1/2 tsp vanilla extract
  • 1/2 tsp  peppermint extract
  • 1/2 tbsp dried mint leaves


  1. Preheat oven to 180’C
  2. Combine in a large bowl the sugar, barley flour, all-purpose flour and baking powder. Add the melted butter, milk, maple syrup, orange zest, mint leaves, vanilla and peppermint extract.
  3. Let it rest for about 10 minutes
  4. Drop heaping tbsp of the batter onto prepared silpats form round 1 inch in diameter with 3inches space apart.
  5. Bake for about 10 minutes or until the edges are brown
  6. Remove the cookies from from the silpat to cooling racks, let it cool completely.
  7. Dip half part of the cookies into Chocolate Coating (optional), chill until the chocolate set.


Chocolate Coating


  • 250 gr bitter-sweet chocolate, chopped
  • 50 gr butter


Melt chocolate and butter in a heatproof bowl placed over (but not touching) simmering water.

Chinese Egg Tarts


A couple of us were  thinking about making the “notoriously”  tricky to make  Pasteis de Nata, sadly due to less-perfect timing and our busy schedules, we have to put the plan on hold.

Fortunately,  the Chinese cousins of the Portuguese-tarts, are not so time consuming to make from scratch.

They are slightly different in style of taste but still dangerously addictive to snack. I made them in minis, good size to munch it in one bite and gives you excuse to take one after another 😉 .



  • 1 batch of Pate Feuilletée, mold into small circles.
  • 3 eggs
  • 1/2 cup caster sugar
  • 1 cup warm water
  • 1/2 cup evaporated milk
  • 1 tsp vanilla extract


  1. Dissolved sugar in warm water.
  2. Whisk egg with evaporated milk. Pour in sugar mix, whisk again.
  3. Let it rest for 30 minutes in refrigerator.
  4. Preheat oven to 200’C.
  5. Arrange Pate Feuilletée in the mini tart pans.
  6. Pour egg mixture into each tart shell.
  7. Bake tarts  in lower third of oven for +/- 10 minutes,until the edges are slightly brown.
  8. Lower the heat to 180′ C, bake for another 10 or until the center is set.