Abuk-abuk Sago (Tradition recipe)

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by Small Small Baker.

Recipe

Ingredients
200g sago
120g grated white coconut
1/2tsp salt
1tbsp pandan juice

50g gula melaka (chopped)
1tbsp sugar

1sheet banana leaf

Steps:
1. Cut out 11-12pcs of 20cm by 15cm banana leaves.
2. Scald banana leaves in boiling water till it soften, dry it and put aside.
3. Soak sago for 15mins and drain well.
4. Mix sago, grated coconut, salt and pandan juice together.
5. Stir until well combined.
6. Mix chopped gula melaka and sugar together.
7. Fashion the rectangular banana leaf into cone-shape.
8. Fill 1tbsp of sago mixture, with the back of the spoon press the sago lightly.
9. Fill 1tsp of gula melaka mixture, cover it with another tablespoon of sago mixture and press lightly.
10.Fold in the opening to overlap the leaf and fastened it with a toothpick.
11.Steam in a preheated steamer at high heat for 15-20mins.
12.Leave to cool and serve.

Maria's Berry Cake

Recipe source from 'Table for 2 or more' - Maria's Cherry Cake.

I baked half portion of the recipe, using a 6inches tart tin and used blueberry instead. The recipe is basic and easy to prepare too and most of all the protion is perfect for my afternoon tea. :) Hehehe...I forgotten to dust it with icing sugar.

Next time when I baked this, I'll scatter blueberry in the batter and decorate the surface with more blueberry. More berries the merrier...;p

Chocolate Dacquoise

Recipe from 'okashi sweet treats made with love' by Keiko Ishida - Green Tea Dacquoise. This dainty little French cakes taste like 'Sponge Fingers', the ground almond give it the crumb rough texture.

I made half portion of the original recipe, replaced green tea powder with cocoa powder. I also replaced egg white powder which I don't have it with cream of tartar instead.

Recipe

Ingredients
Biscuit dacquoise:
100g egg white (at room temperature)
25g caster sugar
1/8tsp cream of tartar

80g ground almond
40g icing sugar
2tsp cocoa powder

Dusting:
adequate icing sugar

Filling:
butter cream }mix
hazelnut spread }together

Steps:
1. Line 2 baking trays with silicon sheet.
2. Use a round cookies cutter about 3cm, press it into some cocoa powder or flour.
3. Use the cookies cutter to make some round imprint on the silicon sheet and set aside.
4. Preheat oven to 180C.
5. Sift icing sugar, cocoa powder and ground almond together and set aside.
6. Use a cake mixer, whisk the egg whites and cream of tartar till frothy.
7. Gradually add in sugar and whisk till stiff peaks form.
8. Fold in the sifted mixture in 4 portions into the meringue till well blended.
9. Spoon batter into a piping bag and pipe it within the round imprint which had made earlier on.
10.Dust with icing sugar twice.
11.Bake in preheated oven for 15-20mins until dacquoise rises up completely and surface becomes dry.
12.Remove dacquoise and cool on a wire rack.
13.Pipe hazelnut butter cream onto flat side of the dacquoise discs.
14.Sandwich with another dacquoise discs.
15.Store in fridge to let the filling firm.

Chocolate Macarons

Muah Chee

This is a simple yet delicious afternoon snack for my three gentlemen to enjoy. :)
Recipe source from Happy Home Baking-Muah Chee.

祝大家

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