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

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

These two things were popular items to purchase in the baked goods booth in my son’s school fall festival.  With the addition of cinnamon in the peanut brittle, it added a touch of spiciness to them.  The butter toffee were a classic, simply delicious and with a perfect crunchiness.  Either one of these will be a nice companion to cool and creamy desserts.

Cinnamon Peanut Brittle

Makes about 25 to 35 pieces

2 cups sugar

1/4 teaspoon cream of tartar

1 cup light corn syrup

2 teaspoons ground cinnamon

2 tablespoons unsalted butter

2 cups roasted salted peanuts

1 teaspoon baking soda

Grease well a 13×17-inch baking pan with sides with vegetable oil.

Combine 1/2 cup water wth the sugar, cream of tartar, and corn syrup in a medium-size heavy saucepan fitted with the candy thermometer.  Bring to a boil over medium heat.  After it boils, stir occasionally.  Boil the mixture until it reaches 340 degrees.  The color should be deep golden brown.  Remove from the heat and, quickly, sitr in the cinnamon with a wooden spoon.  Stir in the butter until it is melted, then the peanuts and baking soda.

Pour the mixture onto the oiled pan and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan).  Let the brittle harden, uncovered, in a cool place, 30 to 45 minutes.

Using your hands, and wearing cotton or plastic gloves if desired to keep off any fingerprints, break the brittle into pieces.  Store in an airtight container.

Source:  from Gale Gand’s Just A Bite

Classic Butter Toffee

Makes about 1 1/2 pounds

Butter

1 cup butter

1 cup sugar

3 tablespoons water

1 tablespoon light-color corn syrup

1 teaspoon vanilla

1 cup bittersweet chocolate pieces

Line a 13×9 x 2-inch baking pan with foil, extending foil over edges of pan.  Set pan aside.

Butter sides of a heavy 2-quart saucepan.  Melt 1 cup butter in the saucepan.  Add sugar, the water, and corn syrup.  Cook and stir over medium-high heat until mixture boils.  Clip a candy thermometer to side of pan.  Reduce heat to a medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer register 290 degrees F, soft-crack stage (about 15 minutes).  Adjust heat as necessary to maintain a steady boil.  Watch syrup carefully after it reaches 280 degrees F to prevent scorching.  Remove saucepan from heat; remove thermometer.  Stir in vanilla.  Pour candy into the prepared pan, spreading quickly to an even thickness about 1/4 inch.  (Toffee will not cover entire surface of prepared pan.)

Let candy stand for 2 to 3 minutes or just until set.  Sprinkle with chocolate pieces.  Let stand for 1 to 2 minutes.  When chocolate pieces have softened, spread melted chocolate over candy.  Chill in refrigerator about 20 minutes or until candy is firm.

Use foil to lift candy from pan.  Break candy into pieces about 2 inches across.  To store candies:  place candy in layers separated by pieces of waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days, refrigerate for up to 1 month, or freeze for up to 3 months.  Thaw candy, if frozen, before serving.

Source:  from Better Homes and Gardens Christmas Cookies, 2007

I haven’t been participating in any food blogging event for a while and I think it’s time to do it again. For this month I chose to participate in Sugar High Friday event which was created by Jennifer of Domestic Goddess back in 2004. The event is very fun, always a treat to the eyes and mouth, and there’s no pressure of winning it or not. This September edition is hosted by Candice over at Mmm, Tasty!.  Thanks Candice!

The last dessert I’ve made in the past few weeks was this Black-Bottom Peach-Almond Tart. The inspiration, of course was from the abundance of local peaches in September, especially the Maryhill peaches. These tasty and juicy peaches are locally grown and they’re perfect for the tart that I wanted to make. If I’m asked the reason why I made this, the answer was somewhere close to "because I have to". Summer is not summer without at least one kind of pie or tart. I love both, and I love fruit pies or tarts. Those are the kinds that warm my heart and have a long lasting impression in my tummy

Black-Bottom Peach-Almond Tart

Serves 6 to 8

Crust:

6 tablespoons unsalted butter, diced and chilled, plus extra for greasing pan

3/4 cup sliced almonds

3/4 cup all-purpose flour

6 tablespoons sugar

1 egg yolk, beaten

1/4 teaspoon vanilla extract

Filling:

1/4 cup semi-sweet chocolate chips

2 tablespoons peach preserves

6 tablespoons sliced almonds, divided

1 1/2 pounds ripe peaches, peeled, cut into 1/2-inch thick slices

3 tablespoons sugar

1 1/2 teaspoons grated lemon zest

To make the crust:

Butter a 9-inch tart pan with a removable bottom.  Coarsely grind almonds in a food processor, add flour and sugar and continue processing until nuts are finely ground.  Add 6 tablespoons butter and pulse machine until mixture resembles coarse meal.  Pour egg yolk into mixture and vanilla over flour mixture, and pulse again until mixture forms large moist clumps.  Remove dough from food processor.  Press dough evenly onto bottom and up sides of tart pan to form a crust.  Cover and freeze for 30 minutes.

Preheat oven to 375 degree F and place a rack in the center position.  Bake the crust for about 15 minutes or until golden brown.  Remove, but maintain the oven temperature.  Quickly sprinkle the bottom of the crust with the semi-sweet chocolate chips.  Wait about 5 minutes or until the chips look glossy.  Spread the chocolate with an offset spatula until it covers the bottom of the crust.  Cool the crust for 5 to 10 minutes.

To make the filling: 

Spread the preserves over the top of the chocolate.  Coarsely chop 4 tablespoons of the almonds and sprinkle over the bottom of the crust.  Arrange peaches in an overlapping spiral pattern in shell, and sprinkle them with sugar, then with lemon zest.  Dot with butter and sprinkle with remaining almonds.  Bake until peaches are tender, about 35 minutes.  Cool slightly.  Serve warm or at room temperature.  This tart is best eaten the day it is made.

Source:  adapted from The Big Book of Backyard Baking

These photos have been in my computer for quite some time, and quite frankly, I don’t forget about them.  No, I just have to find time to write the recipe and figure out what I want to say.  Originally I made these because I needed to submit a recipe to a magazine, but it turned out that they didn’t need it anymore.  Because of that, I put these in the back burner.  Came my accident, home remodeling, summer break, school starts, the list will never ends.  For some time I can’t remember where I put the photos anymore.  I’ve been searching for three to four days when they finally reappeared.  They’re tucked in subfolder of a folder which I’d never have guessed have I not been curious to look into my son’s artwork folder   It all ends well.

The recipe came from Alice Medrich’s book, Chocolate for Holidays.  These are not regular cheesecakes because these were baked like creme caramels or flans.  The texture was definitely very soft without being too heavy on the mouth. White chocolate was paired with blackberries which I thought was a nice combination, they were not overly sweet. I know that blackberries are not in season anymore, I apologize for that, but I guess we all could taste a bit of summer in these cheesecakes before it completely goes away to make way for autumn.

Mini Blackberry Caramel Cheesecakes

Makes 8 cheesecakes

For caramel:

1 cup sugar

1/2 cup water

For cheesecakes:

3 ounces white chocolate, finely chopped

1/8 cup boiling water

12 ounces cream cheese, at room temperature

¼ cup sugar

1 egg, at room temperature

4 ounces ripe blackberries, rinsed and patted dry