Archive for the ‘ KBB ’ Category

Fleur de Kawra Chiffon Cake


I always love the part of going the Chinese restaurant and ordering the chiffon cake for dessert… it’s that soft sweet taste to balance the bold spicy taste of  the main dishes.

This is my first time to make the recipe and  I made two attempts which came out with the same problem… I just can’t seem to take the cake out smoothly… Anyhow  the taste was divine… I even skipped making the icing as the I don’t feel like having  too many flavors in it.

Fleur de Kawra Chiffon Cake

Adapted from Chiffon Cake with Cream Cheese Icing, 16 Resep Cake dan Kue Kering Untuk Lebaran- Bonus Femina 8-14 Februari 1996


  • 125ml cold water
  • 125ml vegetable oil
  • 260g plain flour, sifted
  • 2 tsp Fleur de kawra essence
  • 1 tsp red food colouring
  • 1 tsp salt
  • 1 1/2 tsp baking soda
  • 7 egg yolks
  • 7  egg whites
  • 375g caster sugar
  • 1/2 tsp cream of tartar


  1. Preheat the oven to 150′ c, combine  food colouring, oil and warm water, mix well. Set aside
  2. Combine plain flour, vanilla, salt and baking soda. Set aside.
  3. Beat egg yolks and half of the sugar until fluffy. Add in chocolate mix. Mix well, set aside.
  4. Fold in plain flour mixture, a little at a time, mix well.
  5. Whisk the egg whites in a dry (and clean) bowl until foamy. Add in cream of tartar. Keep whisking while adding the remaining sugar in a little at a time, until the sugar dissolved.
  6. Fold whisked egg whites into the flour mixture, mix well.
  7. Pour (or spoon) the batter into a lightly greased (with oil) 19cm chiffon cake tin.
  8. Bake in a preheated oven to 150C for 40 minutes to rise and cooked. Remove and cool.
Makes 18

Mud Cake Cookie Sandwiches

I miss a great  KBB challenge last time, so I had to catch up this time… If you “like” chocolate (I know most of you are addicted just like me) then this is your ultimate chocolate cookie sandwiches.  Just beware, it’s so heavy that you might have to skip your next meal.

Mud Cake Cookie Sandwiches

Source: The Australian Women’s Weekly: cupcakes, cheesecake, cookies. ACP Magazine Ltd. 2008

Makes 24

250g butter, softened
330g firmly packed brown sugar
2 eggs
450g plain flour
75g self-raising flour
50g cocoa powder
2 Tbs cocoa powder, extra
Chocolate Mud Cake
150g butter, chopped
100g dark eating chocolate, chopped coarsely
220g caster sugar
125ml water
2 Tbs coffee liqueur
150g plain flour
2 Tbs cocoa powder
2 egg yolks
Combine butter, chocolate, sugar, the water and liqueur in small saucepan. Stir over low heat until smooth. Place mixture in medium bowl; cool 10 minutes. Whisk in sifted flour and cocoa, then egg yolks. Bake about 25 minutes. Cool cakes in pans. Using 6.5cm round cutter, cut 12 rounds from each cake.
Chocolate Ganache
80ml cream
200g dark eating chocolate, chopped coarsely
Bring cream to a boil in small saucepan; remove from heat. Add chocolate; stir until smooth. Refrigerate until spreadable.
  1. Preheat oven to 170C/150C fan-forced. Grease two 20cm x 30cm lamington pans; line with a strip of baking paper, extending paper 2cm above edges of pans.
  2. Make chocolate mud cake.
  3. Make chocolate ganache.
  4. Beat butter, sugar and eggs in small bowl with electric mixer until combined. Transfer mixture to large bowl; stir in sifted flours and cocoa, in two batches. Knead dough on floured surface until smooth; divide in half, roll each portion between sheets of baking paper until 5mm thick. Cover; refrigerate 30 minutes.
  5. Preheat oven to 180C/160C fan-forced. Grease oven trays; line with baking paper.
  6. Using 6.5cm round cutter, cut 48 rounds from dough. Place about 3cm apart on oven trays. Bake about 12 minutes. Cool on wire racks.
  7. Spread ganache onto underside of cookies; sandwich a mud cake round between two cookies.
  8. Using heart template, dust cookies with extra cocoa.

Coconut Rice Pudding Parfait with Strawberry and Mint


Another Anniversary post for KBB, The Chief decided to host two kinds of competition, cake decorating and food photography, I decided to participate in the last one only. I would like to do both of them but timing seems not to be on my side.

With this post also I would like to inform you guys that maybe posting in Simplicious might be a “little bit” slow , I’m not going to be “Missing  In Action”, still going to tweet from time to time, and promise will be back as soon as possible with a new post.

Without further due,  here is my contribution for KBB challenge #13: Merah Putih-from My Kitchen


Coconut Rice Pudding Parfait with Strawberry and Mint


  • 1 1/2 cup water
  • pinch of salt
  • 1/2 cup long grain rice
  • 1 cup whole milk
  • 1 can coconut milk (13.5 to14.5 ouce)
  • 4 tbsp packed brow sugar
  • 4 tbsp granulated sugar
  • 7  fresh mint leaves
  • 100 gr strawberries, finely chopped
  • 1 tbsp lemon juice


  1. Cook the rice with water and salt to al dente
  2. Stir the whole milk, coconut milk, brow sugar and granulated sugar into the rice, bring the mixture just to a boil over medium heat. Reduce the heat and cook at a bare simmer, stirring frequently at first and constantly toward the end, until the mixture is thick and creamy and the rice is very soft (+/- 30 mins). Transfer to a bowl and let it cool to room temperature, stirring frequently to keep the skin from forming.
  3. Refrigerate the  rice pudding, tightly covered, for at least 4 hours.
  4. To serve,  cut some of the mint leaves into fine shreds. Stir together the strawberry, shredded mint and lemon juice in a medium bowl. Spoon a layer of  2/3 batch of rice pudding into each of 4  short glasses, add 2 tbsp of strawberry mix, top with the rest of pudding batch, add another 2 tbsp of strawberry mix. Garnish each serving with a whole mint leaf.


Soufflé au Fromage


This month I had the honour of hosting KBB’s challenge #12, with Arfi and Regina helping along.

Cheese souffle is the challenge this time,  I made it with Gruyère  instead of cheddar and add some chives for some extra bites…making it was quite easy as it was not my first encounter with baking souffles (I  love a quick fix of chocolate souffle), but this is my first time of actually taking a picture of a souffle… and that was the real challenge.

I had to make 2 times of half batch because taking picture of the first batch was a disaster ( I’m afraid it’s kind of my pattern now on doing the challenges:( ), second time was better but still  far from how I wanted… so I guess you will be seeing a few other souffle posts in the future, as I need to practise photographing it 🙂 .


Cheese Souffles

Resource : The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd 2003.



  • 100g unsalted butter
  • ½ cup plain (all-purpose) flour
  • 300ml milk
  • 1 cup grated cheddar
  • 2 Tbs  freshly grated Parmesan
  • ½ tsp Dijon mustard
  • pinch  cayenne pepper
  • 4 eggs , separated



Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes.

Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and whisk continuously over medium heat until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.

Transfer the mixture to a bowl and stir in the cheddar, Parmesan, mustard and cayenne pepper. Mix well.

Lightly beat the egg yolks and add these to the cheese mixture. Mix well.

With an electric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.

Spoon the mixture into the prepared dishes and bake for 20-25 minutes, or until risen and golden. Don’t be tempted to open the oven until the souffles have risen. Serve immediately.



KBB-12 Lulus

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


Caramel Pots with Minted Shortbread Sticks


Two months just slipped away, it’s time again for KBB ‘s challenge, the challenge this time is hosted by two selves proclaimed “sweet” ladies (ha… no.. they are seriously really sweet), Dita and Lina. Comfort dessert (although,  I think dessert by any name is comforting 😉 ) simple to make but with superb flavors (two of my favorites, mint & caramel), great texture pairing and not to mention delicious of course.

Beware that the caramel pots are addictive, that’s why I make half batch of the shortbread and a full batch of the caramel…. yumm…yumm  🙂


Caramel Pots with Minted Shortbread Sticks

Source: Chef Fred Wiesehutter, Heritage Christchurch, posted at Foodtown Magazine.

Minted Shortbread Sticks

100g icing sugar

200g flour

100g cornflour

250g unsalted butter, softened

1 vanilla pod, seeds removed and reserved

1 sprig mint, chopped


Preheat the oven to 150C. Line a baking tray with baking paper.

Combine the icing sugar, flours, butter, vanilla seeds and mint in a bowl and mix well. Roll out to about 1cm thick. Cut into 2 x 8cm fingers. Place on the prepared tray and bake for 20-25 minutes, until lightly golden. Cool and store in an airtight container until required. Makes about 30.




Caramel Pots

125g caster sugar

2 Tbs water

125ml milk

250ml cream

3 egg yolks

Whisk the sugar into the water in a saucepan. Heat carefully and cook to a golden caramel. Combine milk and cream in a separate saucepan and warm-do not boil. Whisk the milk into the caramel. Cool slightly.

Beat the egg yolks, until creamy. Gradually pour the hot caramel onto the egg yolks, mixing well.

Pour into four ramekins. Bake in a water bath at 160C for 30 minutes or until set. Remove the ramekin, cool then chill. Serves



From Classic Puff Pastry (Pate Feuilletée) to Tarte Tatin


The first time I laid eyes ( mind my language 😉 ) on this KBB’s challenge recipe, host this month by Mae dan Rachmah, I knew right away that I would make Tarte Tatin, because the title of the recipe is ” classic” puff pastry, the word classic made me thought thatI need to make something classic also out of it, so then  tarte tatin it  was.

This is my second encounter with making  Vienesse , but the result of this recipe is superb, very crunchy pastry, soft  and of course delicious 🙂

The recipe I used for the Tarte Tatin, you can find it in Nigella Lawson’s book, How to be a domestic goddess.



Classic Puff Pastry (Pate Feuilletée)

From King Arthur flour’s web  



  • 1 pound (4 cups)  All-Purpose Flour OR 3 cups  All-Purpose Flour and 1 cup pastry flour OR 3 1/2 cups  All-Purpose Flour and 1/2 cup cornstarch
  • 1 pound (4 sticks) unsalted butter, 1/2 stick chilled, the rest at room temperature
  • 1 to 2 teaspoons salt (1 for sweet pastry, 2 for savory)
  • 1 1/4 cups cold water (use more if necessary, a tablespoon at a time); you can also substitute 1 tablespoon of lemon juice for 1 of water if you wish to further temper the gluten in the flour


Making the Dough: Measure the flour into a mixing bowl. Remove 1/2 cup and set it aside in another bowl.

Take the half stick of chilled butter, cut it into small pieces and drop it into the flour. With two knives, a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.

Add the salt (and optional lemon juice) to the water and add this to the flour. Mix gently with a fork until you have a rough dough that pulls away from the sides of the bowl. If you need to add more water, do it a tablespoon at a time, until the dough holds together.

Turn the dough out onto a lightly floured surface and knead until it is smooth and the gluten has been somewhat developed, about 2 or 3 minutes. Wrap it in plastic and refrigerate for at least 30 minutes.

Preparing the Butter: Take the remainder of the butter and the reserved flour and mix the two together until they’re well blended and smooth. You can do this with a mixer, a food processor or with a spoon, by hand.

Pat this butter/flour mixture into an 8-inch square on a lightly floured piece of waxed paper. Cover it with second sheet of waxed paper and refrigerate it for at least 30 minutes. By mixing the butter with flour, you stabilize it somewhat so it won’t decide to “flow.”

Rolling & Folding: Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches on a side. You don’t have to be obsessive about the dimensions but be pretty close.

Put the butter square in the center of the dough square but turn it so that the corners of the butter square point toward the sides of the dough square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together.

Turn the square over and tap it gently with your rolling pin or by hand into a rectangular shape. (Make sure everything is still completely, but lightly, floured.) Begin rolling the dough from the center, away from and towards you, into a larger rectangle 20 inches long and 10 inches wide.

As you work, keep the dough, the table and the rolling pin well dusted with flour. Although the dough will absorb some of the flour, it is relatively soft to begin with so the dusting flour isn’t enough to worry about.

Turn the dough over from time to time. As you roll you tend to expand the top layers more than the bottom. By turning it, you’ll even it out.

When the dough is the right size, fold the bottom third of the dough up to the center and the top third over (like a business letter) and turn the dough package 1/4 turn to the right so it looks like a book ready to be opened. If the dough is still nice and cold and still relaxed, do another rolling and turning the same way. (If it begins to feel too soft or wants to resist being rolled, cover it, put it on a small baking sheet and refrigerate it for 15 minutes to chill and relax.)

If you’ve successfully rolled it out and folded it twice, you’ve completed two turns. Classic puff pastry gets six. Continue refrigerating it after each two turns (or more often if necessary) until all six turns are completed.

Make a checklist somewhere so you know how many turns or layers you’ve made. Bakers commonly put fingerprints in a corner of the pastry to indicate the numbers of turns. If you try this, be careful you don’t break through with your fingernails, since the layers are very thin.

An alternate way of rolling and folding, which is both more and less demanding, is to make a turn every 15 minutes. This means that you will have to be more attentive to the dough, but the dough, because it has a chance to rest after each turn, will be nice and relaxed for the next rolling.

The Big Chill: When all six turns are done, put the dough in the refrigerator for at least an hour (and preferably overnight) before shaping. Like other pastry doughs, you can freeze puff pastry in a non-self-defrosting freezer for up to a year if it’s well wrapped. It can also be frozen at any time during the rolling, folding, turning process. Defrost it thoroughly before you use it, but just make sure it doesn’t get too soft.