notes from my food diary

Steamed cakes are very popular amongst the Asians and there are various recipes of making steamed cakes.  This technique may originate from the time when an oven was not readily available in Asian countries but a steamer was always available and a cheaper alternative means to an oven.  The Chinese has been making all different sweet and savory cakes by using a steamer and the technique spread to various Asian countries.  Indonesians also make steamed cupcakes, which is called "Bolu Kukus",  using various ingredients like coconut milk or flavored sodas for flavor or pandan leaves juice for color and flavor.  I have tried making steamed cakes before but it was a long time ago I don’t even remember when it was.  After looking at my friend’s picture of steamed cakes, I decided last Sunday was the time to do it. 

The original recipe calls for coconut milk for the liquid ingredient and a pandan or chocolate or mocha paste for flavor.  I made a first batch using a mocha paste which I bought in Indonesia, but it turned out that I didn’t particularly care for it in my cakes.  I decided to try combining green tea and cocoa powder, which is a popular choice nowadays.   I kept the coconut milk in it and the cakes turned out very good indeed.  Now, the success of steamed cupcakes is measured by how big the cakes will puff up.  They have to bloom like flowers from the hot steam to produce what Indonesians calls a successful steamed cupcakes.  The first time I opened my steamer lid, they puffed very big, I was afraid that they bloomed too much.  But once they cooled down, the puffiness came down a bit and they were perfect. 

So here is the recipe for the cakes, may the bloom force be with you!

Green Tea-Chocolate Steamed Cupcakes

Makes about 9 "bolu kukus" cups

250 gram all-purpose flour

1/2 teaspoon baking powder

225 gram granulated sugar

2 large eggs

150 cc coconut milk

1/2 Tablespoon emulsifier

1 Tablespoon green tea powder

2 Tablespoons cocoa powder

Sift together the flour and baking powder in a medium bowl.  Set aside.  Prepare individual "bolu kukus" cups by lining them with parchment paper. 

With an electric mixer, cream together sugar and eggs until batter is ribbony and pale in color, about 5 minutes.  Add the emulsifier and cream until almost white in color and very thick.  Add flour and coconut milk alternately.

Divide the batter into two batches, one-third will be mixed with green tea powder and two-third will be mixed with cocoa powder.  Using rubber spatula, mix these powder separately in two bowls until well combined.

Prepare a steamer, filling it with water and have ready a towel to cover the inside to the steamer lid.  Heat the steamer in high heat until the water boils very rapidly.  Keep it in medium heat while you fill the cups with batters.

Using a big ice cream scooper for the cocoa batter, drop a scoop into the cup, filling until about three-quarter high.  Using a small ice cream scooper or a tablespoon for the green tea batter, drop a scoop or a tablespoon of batter on top of the chocolate batter.  Tap the cup to the surface to let the batter settle.  Do the same for the rest.

Place all the cups inside the steamer, line the top with towel and close the lid carefully.  Increase the heat again to high and once the water return to boil, set the timer for 10 minutes.  At the end of the timer, open the lid carefully while holding the towel altogether.  Makes sure the water drops don’t come into contact with the cakes.  Turn off the heat and cool the cakes in a wire rack.

Source:  adapted from Natural Cooking Club website

Here is another cookie recipe that is similar in taste to the one I just posted, Sweet-Salty Almond Chocolate Chip Cookies.  The difference in this recipe is that the saltiness is not so pronounced even though this uses salted dry-roasted cashews; sea salt does make a difference in baked goods.  A little more subtle but equally delicious.  The cookies get a bit crisper as they stand, they get more popular among crowds that way I guess

Salty-Sweet Butterscotch Cookies

Makes about 48 cookies

1/2 cup butter, softened

3/4 cup granulated suagr

1 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

2 teaspoons vanilla extract

2 cups white-whole wheat flour or all-purpose flour

3/4 cup coarsely chopped salted dry-roasted cashews

2/3 cup butterscotch chips

Preheat oven to 375 degree F.  In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Add granulated sugar, brown sugar, baking powder, baking soda, and salt.  Beat until combined, scraping bowl occasionally.  Add eggs and vanila; beat until combined.  Beat in as much of the flour as you can with the mixer.  Using a wooden spoon, stir in any remaining flour.  Stir in cashews and butterscotch chips.

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.  Bake in a preheated oven for 8 to 10 minutes or until edges are lightly browned.  Transfer cookies to a wire rack; let cool.

Source:  adapted from Better Homes and Gardens Christmas Cookies 2008

Back in the last week of September I got an email from The Foodie BlogRoll  saying that I was selected as the winner for that week’s giveaway.  It was sponsored by Star Fine Foods Company, the maker of olive oils and vinegars in the US.  As a result my blog was featured that month and a bottle of extra virgin olive oil was going to be sent to me.  But, for almost 3 weeks I have waited for the prize, it has never arrived and so I sent an email to Jen, the owner of the Foodie BlogRoll about this.  Jen was very helpful and she solved the problem really quickly.  Within a few days I got it and I finally could rejoice!   Yay… I would have posted this sooner but that server problem got into my blog so I had to wait until today.  Off to go making olive oil cake?  

I couldn’t access my blog for two days because the server was down, so I was very happy that today it finally works again.  Here is a recipe that I tried this month, a slightly different kind of chocolate chip cookies, the kind that is sweet and salty in taste.  The salty flavor came from the sea salt used in the dough and I say that it is a pretty addicting batch of cookies.  The texture is slightly chewy in the middle and crispy on the edges.  It is very particularly good when it is just done baking.

Sweet-Salty Almond Chocolate Chip Cookies

Makes about 30 cookies

1 cup sliced almonds, toasted

6 tablespoons butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

3/4 teaspoon coarse sea salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 egg

1 teaspoon vanilla extract

1 cup bittersweet chocolate pieces

Preheat oven to 350 degree F.  In a food processor, finely grind half of the almonds; set aside.  In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Add granulated sugar, brown sugar, sea salt, baking soda, and baking powder.  Beat until combined, scraping bowl occasionally.  Beat in egg and vanilla until conbined.  Beat in flour and ground almonds until combined.  Using a wooden spoon, stir in chocolate pieces and the remaining sliced almonds.

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.  Bake in the oven for 10 to 12 minutes or until lightly browned.  Let cookies stand on cookie sheet for 1 minute.  Transfer cookies to a wire rack; let cool. 

Source:  adapted from Christmas Cookies 2008 by Better Homes and Gardens

These pies were made for the bake sale and they were similar to what was called galette.  I’ve made galette before and when I made that I used all butter crust.  This time I used half butter half shortening.  Even though I’m not a fan of shortening in baking, I found that the crust is usually crisper and flakier.  

The flavor combination is pretty much spell fall, with cranberries starting to come in the market this pie would be perfect to make anytime this year.  Tart, not overly sweet, and crumble in the mouth the minute you bite into it.  And when I look at the color of the pie I couldn’t help but wonder why I’ve always loved fall season.

Cranberry-Apple-Orange Freeform Pie

Makes about 4 small pies

Crust:

1 1/2 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

1/4 cup (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces

1/4 cup cold vegetable shortening, cut into pieces

1/4 cup cold water

Filling:

2 cups fresh cranberries

2/3 cup sugar

3 large firm apples, peeled, quartered, cored, and sliced crosswise

1/3 cup orange juice

Grated zest of 1 orange

1/2 teaspoon vanilla extract

3 tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

8 teaspoons unsalted butter, divided up

Glaze:

1 egg yolk, lightly beaten

Coarse sugar

To make the crust:  Put the flour, sugar, and salt in a food processor.  Pulse several times to mix.  Scatter the butter over the dry ingredients and pulse the machine 5 to 6 times to cut it in.  Scatter the shortening over the flour and pulse 5 to 6 times.  Drizzle half of the water over the flour mixture and pulse 5 to 6 times.  Fluff the mixture from the bottom of the bowl, then sprinkle on the remaining water.  Pulse 5 to 6 times more, until the dough starts to form clumps and resembles coarse crumbs.  Dump the contents into the a large bowl.  If it’s a bit dry, sprinkle with a teaspoon of cold water and work it with fingertips.  Pack the pastry into a ball, knead the ball once or twice, divide the ball into four small balls, then flatten each ball into  3/4-inch thick disk on a floured work surface.  Wrap the disks in plastic and refrigerate at least an hour or overnight before rolling.

To make the filling:  Combine the cranberries and sugar in a food processor and pulse until the cranberries are coarsely chopped.  Transfer to a large bowl and add all the remaining filling ingredients, tossing well to combine.  Set the mixture aside for 30 minutes.  Preheat the oven to 400 degree F a few minutes before you start to assemble the pie.

On a lightly floured surface, roll one ball into an approximately 6 to 8 inches circle with a floured rolling pin.  Spoon 1/4 of the filling into the center of the crust.  Fold the edges of the dough in overlapping pattern, exposing the filling, don’t worry if they’re not very neat.  Do the same with the rest of the ball of crust and filling. 

Transfer the pies to a baking pan lined with parchment paper or silicone baking mat.  Brush the edges of the pies with the beaten egg yolk, and sprinkle them with coarse sugar.  Dot the filling on each pie with two teaspoons of butter.

Bake the pies for 15 minutes on the center oven rack.  Reduce the oven temperature to 375 degree F and rotate the pan 180 degrees.  Continues baking until the juices bubble thickly up through the center of pies, about 15 minutes more.

Transfer pies to a wire rack and let cool at least 30 minutes before serving.

Source:  adapted from Pie by Ken Haedrich