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 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’m a bit tired today after shoveling ice and snow on my driveway today.  There’s about 1/2 inch of ice on top of snow this morning because the temperature dropped overnight.  Hubby, my dad and I went to walk this afternoon and it was quite difficult to walk on ice   We all had walking stick and we pretty much stomped the grounds to be able to walk. To make matter worse, the electricity went out in the middle of cooking and clothes washing.  Arrrggh…  Good thing it went back about half an hour later, in fact we met the PGE (Portland General Electric) guys in the road down from our house; they did work on it very quickly. 

Okay, since it’s snowing, it’s white, and it’s almost Christmas, I thought I’d post this recipe.  The color, red and white, is very festive this time of year and they’re bite-sized treats for any tummies.  I don’t remember where I get the recipe anymore, but if you Google it you would find it somewhere.  I changed some of the ingredients and measurements to fit my taste.  These bars were meant to be brought for my church cookie exchange party but it was cancelled due to the weather last week.  In the end, the host of the party invited my family to come to her house to eat some soup, cornbreads, and veggies.  Since she lived close by we went there and it turned out to be a good decision, because a few other friends came too and we really enjoyed each other companies that night.  There’s something good came out from a bad weather

Holiday Peppermint Bars

Makes about 4 dozen

Crust:

3/4 cup granulated sugar

3/4 cup butter, softened

1 tablespoon milk

1 1/2 cup all-purpose flour

1/2 cup finely chopped pecans

1/2 teaspoon baking powder

1 cup bittersweet chocolate chips

Frosting:

3 cups confectioners’ sugar

1/4 cup butter, softened

3 ounces cream cheese, softened

1/2 teaspoon salt

1/2 teaspoon peppermint extract

3 or 4 tablespoons milk

Crushed peppermint candy, optional

Heat oven to 350 degree F.

For the crust, combine sugar, butter, and milk in a medium bowl and beat until creamy and well-combined.  Stir in flour, pecans, and baking powder until well-combined.  Press into the bottom of a 13×9-inch baking pan and bake 15 to 20 minutes or until light brown.

Sprinkle with chips and let stand 2 minutes.  Spread melted chocolate over crust and set aside to cool completely.

To make frosting:  combine confectioners’ sugar, butter, cream cheese, salt, and peppermint extract in a large bowl.  Beat at medium speed, scraping the bowl often, until partly blended.  Add a tablespoon of milk and beat longer.  Beat in enough remaining milk to reach desired spreading consistency.  Spread on top of cooled chocolate and sprinkle with crushed peppermint candy, if desired.

Chill 1 hour or set aside several hours for frosting to set up before cutting into desired shapes.

Here is one gift ideas for Christmas that you could make for someone who has a sweet tooth and also a fan of something sticky and crunchy.  The original recipe only includes grated zest of an orange, but I added some chocolate chips in it.  I think it became a bit more interesting flavor which is caramel-orange-chocolate.  Some of the chips will melt because of the hot mixture, but all is not lost if you add them in the end of the mixing.

Caramel-Orange-Chocolate Chip Rice Crisps

Makes about 16

1 cup sugar

3 1/2 cups Rice Krispies cereal

1/2 cup or more if you like, semisweet chocolate chips

Freshly grated zest of 1 orange

Prepare a square or rectangular baking pan, about 8×8 inches, thickly buttered

Pour the sugar into the center of a deep saucepan.  Carefully pour 1/3 cup water around the walls of the pan, trying not to splash any sugar onto the walls.  Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it.  Over high heat, bring to a full boil and cook without stirring until the mixture is a golden caramel, about 15 minutes, swirling the mixture occasionally to even out the color.  Turn off the heat and stir in the cereal and the orange zest.  Partly through mixing, stir the chocolate chips and try to incorporate it thoroughly.

Scrape the mixture into the buttered pan and press lightly to pack down into the pan.  Let cool.  Using a serrated knife, cut into bars (either cutting in the pan, or turning out the recipe onto a work surface first), or break into pieces.  Store in an airtight container for up to 1 week.

Source:  adapted from Gale Gand’s Just A Bite

I still have time to write one last post before going to bed tonight   Tomorrow, my family and I are heading to Seaside beach for a little R & R until Saturday.  I’m off from work for a week, my son’s off from school and hubby had a 3-day off; finally this year we all had the same day off during Thanksgiving weekend. 

I just want to post my quince pate de fruit that I made this weekend.  Pheww…those quinces were finally made into something.  I kept postponing making them that in the end I started to panic thinking that I might to throw out all of them.  But, those fruits are very hardy!  I read that you can keep them in refrigerator for 2 months!

Anyway, those pate de fruit are delicious and irressistible. Obviously they were not hard to make, but you have to keep eye on them and to stir them frequently.  I got the recipe from here, and her picture of quince pate de fruit was the same color as mine.  Why is it that when I look at other people’s blogs, the quince paste turn into brilliant red?  I’m referring to a membrillo recipe, which basically has the same ingredients as the quince pate de fruit.  My quince just gave up before it turned to red   All I could coax from it was orange-colored paste.  Just look at Elise’s membrillo, isn’t it gorgeous? 

I won’t be defeated that easily though.  I will attack these quinces again once I got back from my little R & R.  Especially since I freeze leftover quinces   But for now, enjoy these pate de fruit and have a wonderful Thanksgiving day!

Quince Pate de Fruit

3 lbs. quinces, peeled, cored, and diced
3 cups water
2 cups sugar, plus more for dusting
Juice of one lemon

Bring quinces to a boil in the water until they are very soft. Pass through a mill or sieve (I actually pureed them in food processor).

Add sugar to puree and simmer on medium heat, stirring constantly. The mixture will thicken and bubble a lot.  Cook until it can be mounded up in a pile, about 45 minutes (I cooked until about 75 minutes).

Add lemon juice and pour onto an oiled piece of parchment paper in a tray. Smooth out to 1/4" thick. Let cool. Reverse it onto a new piece of parchment paper and let dry overnight (I let mine dried for 2 days).  Cut into squares and toss in sugar. Store in an airtight container.

Source:  adapted from Endless Banquet