Posts Tagged ‘ Strawberry ’

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.



Honey Strawberry Crumble for Deeba


Next on the series is  a very dedicated foodblogger, passionate baker, and family woman,  Deeba of Passionate About Baking from India.


What is your favorite kitchen gadgets?  The microplane zester – it’s radically changed my life in the kitchen.

What is your favorite drink? Iced cafe latte – Gives me an instant pick me up.

** I guess the series should have been about coffee 😉

What is your favorite dessert? Fruit crumble

What are  your favorite  herb/spices? Garlic & Oregano 

What are your favorite fruits? Mangoes, Apricots, Cherries & Peaches



For Deeba, I made  honey strawberry crumble,well… mangoes  are not in season here and  I would have made it with her other favorite fruits if only just she hasn’t make it yet, but she has.

Also, since she had to say adieu to strawberry last may, so I thought it would be nice to bring back a little scene of strawberry into her life right now 😉 .

Strawberry Banana Cupcake with Orange Blossom Banana Frosting


I don’t know what’s got into my “better” half’s mind, when he brought home 6 kg bananas… he said those bananas were honey bananas, small but very sweet, now it’s the season, on sale etc…etc…

Yes, of course I love bananas, I love eating on banana leaves, I even used to eat banana’s hearts…. but 6 kilos…. man???

For the sake of not  throwing food away… I made banana smoothie , banana bread, banana pie, banana ice cream, and this is my last attempt on finishing my banana stock… no more banana  at least for the next month 😉



Strawberry Banana Cupcake with Orange Blossom Banana Frosting


  • 2 cups Flour
  • ¼ cup Sugar
  • 2 teaspoons Baking powder
  • ½ teaspoon Salt
  • 1 Egg
  • ¾ cup Milk
  • ⅓ cup Cooking oil 
  • 5 small  ripe bananas (about 2 medium), mashed
  • 150 gr strawberries diced
  • Directions

    1. Heat oven to 375 degrees F. Grease a cupcake pan with shortening and lightly flour.
    2. Beat all ingredients except bananas,and strawberries in a large bowl with an electric mixer on low speed, scraping bowl occasionally until all is blended.
    3. Beat in bananas on medium speed 2 minutes. Stir in strawberries.
    4. Pour batter into greased pan and bake 20-25  minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack, remove from pan to wire rack.



    • 4 ounces cream cheese, room temperature
    • 1 Tbsp unsalted butter, room temperature
    • 1/4 cup sugar
    • 3 small ripe bananas (1 medium), mashed
    • 1/2 teaspoon Orange Blossom essence


    Using electric mixer, beat cream cheese and 1 Tbsp butter in medium bowl until light and fluffy. Add 1/4 cup sugar and beat until well blended. Beat in bananas and Orange Blossom essence. Set mixture aside.


    Green Tea/ Matcha Tuiles


    Last month I was absent for the DB’s ” show” because mine having holiday. Now, though I’m quite busy adjusting my life back on track and   loosing the holiday mood 🙂 , I couldn’t miss it, this month challenge is brought to us by Karen aka Baking Soda at Bake My Day!  (from the Netherlands) and Zorra aka Kochtopf at   1x umrühren bitte.
    They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

    It’s exactly like what they said UBBER CUTE!!! 😉

    I know, maybe green tea flavor is almost passe in the culinary world, but I’m still crazy about it and coming back from Asia, I couldn’t just get enough of it.

    To pair it, I just  picked the typical simplicious strawberry and cream with honey.

    Btw, I make the mold by my self, cutting the plastic film took longer than the actual making of the tuiles, but anything for DB 😉


    Savory tuile/cornet recipe

     From Thomas Keller “the French Laundry Cookbook”

     1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour

    1 tablespoon plus 1 teaspoon sugar

     1 teaspoon kosher salt (= 2/3 teaspoon table salt)**

     8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch

     2 large egg whites, cold

    2 tablespoons black sesame seeds   2 tbs green tea powder

    In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container, as it will be easier to work with.

    Preheat the oven to 400 degrees F.

    Make a 4-inch hollow circular stencil. Place Silpat on the counter (it is easier to work on the Silpat before it is put on the sheet pan). Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. After baking the first batch of cornets, you will be able to judge the correct thickness. You may need a little more or less batter to adjust the thickness of the cornets.

    There should not be any holes in the batter. Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds.

    Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point.

    Open the oven door and place the baking sheet on the door.*** This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. If you are right-handed, you will want the pointed end on your left and the open end on your right. The tip of the mold should touch the lower left edge (at about 7 o’clock on a clock face) of the cornet.

    Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling.

    When all the cornets are rolled, return them to the oven shelf, close the door, and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown. If the color is uneven, stand the cornets on end for a minute or so more, until the color is even. Remove the cornets from the oven and allow to cool just slightly, 30 seconds or so. Gently remove the cornets from the molds and cool for several minutes on paper towels. Remove the Silpat from the baking sheet, wipe the excess butter from it, and allow it to cool down before spreading the next batch. Store the cornets for up to 2 days (for maximum flavor) in an airtight container.


    Iced Strawberry Sahlab

    Today’s temperature was so hot, I just felt the need of making a nice cold drink. A little bored by smoothies so I figured why not make iced sahlab and  Inspired by Clumbsy Cookie, then came the idea of flavoring it extra, with strawberries. The result was awesome, fresh flowery cold summer drink.


    • 1 1/2 tablespoons Sahlab powder or 2 tablespoons cornstarch
    • 4 cups milk
    • 3 tablespoons sugar,
    • 1 cup almond powder
    • 2 teaspoons orange-blossom water
    • 2 tablespoons finely chopped pistachios
    • 200gr Strawberies
    • Ground cinnamon
    • Ice cubes


    Mix the Sahlab powder or cornstarch with a few tablespoons of milk.  Bring the remaining milk to a boil.  Pour in the starch mixture, stir, so that lumps do not form.  Cook over very low heat, stirring continuously, until the milk thickens . Then stir in the sugar, almond powder and orange blossom water. Let it cool.

    In a blender mix strawberries, ice cubes and cooled sahlab.

    Serve with the chopped pistachios and cinnamon as garnish. 

    Orange Blossom Strawberry Tiramisu


    It’s my second time sending an entry to SHF, host this month by Susan from the foodblogga, with berrilicious theme.   I wish I have the privilege of using fresh blueberries, raspberries or any other berries in my dessert, instead of strawberries. Unfortunately strawberries is my only choice, as raspberry’s season has passed by, and blueberries are way to expensive  (7$ for 50gr ???), the rest of the “berry” clan is not even in the market here 😦

    Anyhow, tiramisu (recipe) is an all time favorite, with a little twist of orange blossom marinated strawberries, it gave a fresh taste of summer and when it’s combined with the robust coffee and mascarpone flavors, it’ll simply going to “pull your head” two times 😉


    Praline Strawberry Tart with Sour Cream Filling

    I had some “precious” extra praline paste from you know what 😉 , so I checked my fridge looking for ingredients that I could pair them with it, and bake out of it some dessert for the late evening. 

    Sour Cream and fresh strawberry were available, then again I thought why not make Strawberry tart for Waiter there’s something in my…berries”  event host by Cooksister (A great event for the summer, mingling among the berries lovers 🙂 )

    When it was done, my son and dh rushed trough dinner, and “fought” over the dessert 😉


    For crust

    • 3 tbsp praline paste
    • 3 tbsp sugar
    • 2 cups plain flour
    • 100 gr butter
    • 2 egg yolks

    For filling

    1/2 cup cream cheese, room temperature
    1/3 cup sugar
    1/2 cup sour cream
    2 teaspoons fresh lemon juice
    1/2 teaspoon vanilla extract



    Preheat oven to 375°F. Grind all crust ingredients in processor . Chill  for 30 minutes in the fridge. Roll out in the tart tins (6 minis or 10″). Prik some holes in with fork .Bake until crust is firm to touch, about 10-15 minutes. Cool crust on rack.


    Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours.

    Arrange berries over filling.