波士顿奶油馅饼 Boston Cream Pie

Time flies and now it's already one week into the holy month of Ramadan fasting. My Indonesian helpers usually break fast with water, some date palms or sweet desserts follow dinner after prayer . A scene different from what we experienced in our home country where normally a huge feast awaits on the table.

时光流逝一转眼已经要进入回教徒斋月禁食圣周的第二周。每当旁晚六点钟的开斋时候，印度尼西亚的员工们一般都会用饮水和吃些甜点，待祈祷后才进餐。跟我所熟悉的母国回教徒实习不同，一旦到开斋时候，回教徒们都已坐待已摆满大盛宴的桌面等开餐。

As a gesture of appreciation, I made this sweet and aromatic cake for their break fasting last night. Do not be intimidated by the extra process for making this wonderful recipe. Once you tried making it, you will get a yummy pie /cake which justify the work done. This recipe is certainly a crowd pleaser and keeper.

昨晚特别为员工们制做了这项香甜可口的巧克力馅饼。您千万不要被这项食谱制做的额外过程而阻止去尝试。我可保证您一旦完成制做及尝试成果后便会觉得一切功夫和时间都是值得的。这是一道能讨好大众口味和收集的好食谱。

波士顿奶油馅饼

Boston Cream Pie

(Recipe adapted from Joy of Baking)

Pastry Cream Filling 奶油酱 (A)
50g Castor Sugar 细砂糖
3 Large Egg Yolks 大号蛋黄
20g Plain Flour 面粉
20g Corn Flour 玉米粉
300ml Milk 牛奶
1 Tsp Vanilla Extract 香草精
2 Tsp Lemon Juice 柠檬汁

Directions 做法

Combine sugar and egg yolks into a mixing bowl.

把细砂糖，蛋黄一起混入碗拌匀至细砂糖完全溶化没有颗粒。

Whisk flour mixture together and sift into egg mixture and mix into paste form. Set aside.

将粉料一起过筛，再沥入以上蛋黄液料中搅拌融合成糊状。搁置备用。

Heat up milk in a saucepan over medium heat. Gradually pour heated milk into the egg mixture while whisking the mixture continuously to combine the mixture without cooking the eggs.

炖锅用中火煮沸牛奶。逐渐将加热的牛奶倒入鸡蛋糊中，同时连续不停地搅拌混合以免把蛋液烫熟。

Transfer the egg milk mixture back into the saucepan. Cook while whisking constantly over medium heat until the mixture thickens into custard form before turning off the heat. Whisk in vanilla and lemon juice to combine.

又再把混匀好的鸡蛋牛奶液转入炖锅，一边用中火煮一边不停地搅拌，煮至浓稠糊状即可离火，最后混入香草精和柠檬汁混匀匀即可。

Transfer pastry cream into a bowl and immediately cover the pastry surface with a cling wrap to prevent crust from forming. Allow to cool before refrigerating for several hours before using.

将奶油酱转移到一个碗中，并立即用保鲜膜直接铺在奶油酱上以免表层形膜。冷却后再冷藏数小时备用。

Sponge Cake 海面蛋糕层 (B)

3 Large Egg Yolks 大号蛋黄 (room temp 室温)
2 Large Eggs 大号鸡蛋 (room temp 室温)
110g Castor Sugar 细砂糖
1 Tsp Vanilla Extract 香草精

60g Cake Flour 低筋面粉
35g Plain Flour 面粉
1 Tsp Baking Powder 发酵粉
1/4 Tsp Salt 盐

3 Tbsp Milk 牛奶
28g Unsalted Butter 无盐牛油

3 Egg Whites 蛋清
50g Castor Sugar 细砂糖


Directions 做法

Grease and line two 8 inch round cake pans with parchment paper for easy removal.

准备两个八寸圆形模具。模具低部铺烤盘纸及涂上黄油以利蛋糕脱模。

Combine and sift together flour, baking powder and salt into a bowl. Set aside.

将面粉，发酵粉和盐混合在一起筛入碗中。搁置。

In a small saucepan, bring butter and milk to a simmer over low heat. When the butter is melted, remove from heat.  Cover and set aside.

炖锅用小火煮沸牛奶至牛油融化即可离火。盖起搁置待用。

In a mixing bowl, beat egg yolks, whole eggs and sugar with electric mixer on high speed until thick and pale (4-5 mins) reaching ribbon stage. Beat in vanilla extract to combine.

将蛋黄+全蛋＋细砂糖用打蛋器快速搅拌均匀（4-5分钟）至略微泛白浓稠且不太流动的状态。然后打入香草精均匀。

In a separate clean and grease free mixing bowl, beat egg whites until foamy, gradually add castor sugar while beating the meringue to soft moist peaks.

把蛋白放入一个干燥即干净搅拌盆里，用打蛋器把蛋白打出一些泡沫即可分次加入砂糖，打成湿性发泡的蛋白霜即可。

Scoop 1/3 of the beaten egg whites into the egg yolks batter and fold to combine.

挖1/3蛋白霜混入蛋黄面糊中用橡皮括刀延著盆边翻转及划圈圈的方式搅拌均匀。

Transfer the egg yolk batter back into the meringue bowl and gently use a spatula to fold through to combine. Sift of the flour mixture into the batter in 2 additions. Gently fold until incorporated. 

然后再将拌匀的面糊倒入剩下的蛋白霜中用橡皮刮刀搅匀。接着将过筛好的粉料分两次混入搅拌均匀成为无粉粒的面糊。

Lastly pour the melted milk butter mixture into the batter and fold until combined.

最后把融化的牛奶奶油液混入面糊，用橡皮刮刀轻轻拌匀。

Divide the cake batter equally into the prepared 2 cake pans. Bake in the center rack of a preheated oven at 175C degrees for 19-20 mins until a toothpick inserted into the center comes out clean.

将搅拌好的面糊平均的倒入已备的两个8吋模具中送入已预热至175C度烤箱的中层，烘烤约19至20分钟至用竹签插入中心没有沾粘就可以出炉。

Invert the cakes onto wire rack. Remove parchment papers and allow to cool completely.

出炉后马上倒扣在铁架，取掉烤盘纸待凉。

Remove custard cream (A) from fridge and slap a chunk of the pastry cream (A) into the center of a serving plate and place one cake layer (B) over it. Spoon a thick layer of pastry cream filling onto the cake evenly. Place the second cake layer (B) onto the filling. Set aside.

从冰箱中取出奶油酱A，取一大匙奶油酱A置入盘子的中央，然后把一片蛋糕层铺在盘上，在蛋糕层上均匀的涂抹一层厚厚的奶油酱A。接着把第二个蛋糕层夹在奶油酱上。搁置备用。

Chocolate Glaze 巧克力酱(C)
120g Semi Sweet Chocolate 半甜巧克力 (chopped 切碎)
130ml Whipping Cream 鲜奶油
13g Unsalted Butter 无盐牛油


Directions 作法

In a saucepan over medium-low, heat the cream and butter until the butter melted.  Immediately pour the hot cream over the chocolate and stir until the chocolate melted and thickened to pouring consistency.

将鲜奶油，牛油加入炖锅煮沸至融化后关火。即刻倒入巧克力碎粒，搅匀搅拌至融化至稠化浇注状即可用。

Pour the chocolate glaze onto the center of the cake and allow it to flow and fall through the rims of the cake. Refrigerate until ready to serve.

立刻将稠化浇注状的巧克力酱从蛋糕的中心倒入，让巧克力酱流动并落蛋糕边缘。冷藏备用。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog

香兰糯米糕 Kuih Seri Muka

My second attempt at making this kuih and found it equally good as compared to my first version two years ago.

我第二次尝试制做这项米糕，做起来的成果跟我上次所做的版本一样美味可口。

I copied down this recipe in my scrapbook somewhere but couldn't quite remember where I go it from. Anyway, both recipes are almost similar and whichever method you apply I am sure you will get equally happy results.

这道食谱是我以前用笔抄下来想尝试的食谱之一，食谱来源就不大记得了。无论您采用之前或现在这两个版本都能给予相似的好成果。

香兰糯米糕
Kuih Seri Muka


Ingredients 材料

Base Layer 糯米底层 (A)
360g Glutinous Rice 糯米 (soaked overnight 泡浸隔夜)
360ml Thick Coconut Milk 浓椰浆
1 Tsp Salt 盐
4 Pandan Leaves 班兰叶

Custard Layer 上层 (B)
150g Sugar 砂糖
100ml Water 清水

12 Pandan Leaves 班兰叶
100ml Water 清水

36g Custard Powder 奶油粉
1-1/4 Tsp Plain Flour 中筋
1-1/4 Tsp Tapioca Flour 木薯粉
7 Medium Eggs 鸡蛋
400ml Thick Coconut Milk 浓椰浆


Directions 做法

Drain away the water from glutinous rice (A).  Add salt and coconut milk (A) into the glutinous rice to combine. Set aside.

把泡浸糯米A的水倒掉沥干，加入盐，浓椰浆A混合搅匀。搁置备用。

Combine sugar and 100ml water (B) into a saucepan and boil until the sugar dissolved. Set aside to cool.

把B里的砂糖及100ml清水一起倒入锅烧热，一旦糖融化即可离火待凉。

Cut pandan leaves (A) into 3-4 inch lengths. Arrange some into a 9.5 inch steaming tray. Pour glutinous rice over the pandan leaves and place the remaining pandan leaves over the rice. Steam the rice over high heat for 25 mins until slightly cooked.

把A班兰叶剪成3至4寸片段然后一半都铺在个9.5寸蒸盘的低部，接着把糯米和椰浆倒入盘里，再把剩余的班兰叶摆在糯米，置入蒸锅用大火蒸25分钟至七分熟即可。

Fluff up the rice and remove all pandan leaves from the steaming tray. Use the back of a rubber spatula or spoon to tightly compact the rice back into the steaming tray.

取出蒸熟的糯米饭，取掉班兰叶后转入涂了油的模具里，采用汤匙的背面把糯米饭压。

Transfer the steaming tray back into the steamer and steam for a further 10 mins. Remove and set aside.

再次把压入模具的糯米送入蒸锅蒸10分钟。蒸熟后离锅待凉。

Cut pandan leaves (B) into 1-2cm lengths. Then combine with 100ml water (B) into a blender to extract pandan juice. Strain and set aside.

将材料B的班兰叶剪成1至2cm段，配上100ml 清水B用食物加工器搅碎得取班兰汁，过沥搁置。

In a mixing bowl, combine (B) coconut milk, pandan juice, custard powder, tapioca flour and plain flour until incorporated. Whisk in beaten eggs and sugar syrup to combine. Strain.

现在即可把材料B的椰浆，班兰汁，奶油粉，木薯粉，中筋面粉混合入搅拌均匀。再加入打散好的蛋液及糖浆混匀。沥入锅。

Cook the custard mixture over very low heat until slightly thickened. Pour over the cooked glutinous rice layer.

用小小火把班兰浆一边搅拌一边煮至稍微浓稠倒入糯米层上。

Steam over medium heat for 20-25 mins until set.

用中火蒸20至25分钟蒸熟即可。

Allow 2 hours of cooling time before serving.

蒸好的米糕连模一起放置于铁架上两个小时待凉后切块品尝。

Note :

I opted for fresh coconut milk in this recipe. For this recipe, I mix 900ml of water with 1 fresh grated coconut to strain out the required milk. For convenience, you may also use store bought coconut cream and mix with equal ratio of water to get the coconut milk.
在这道食谱里我采用了新鲜椰浆。我把900ml清水配上一粒新鲜椰丝然后挤出椰浆。您若选择方便的话可以采用盒装的现成椰浆然后配上相等的水份来得取所需的椰浆。


Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

巧克力戚风蛋糕 Chocolate Chiffon Cake

Last week was a frantic week for us as I was practically busy everyday making breads and cakes for my husband's team of average 40 people throughout their 10 days of annual motor exhibition. After that me and my maids steered away from any forms of baking while recharging our tired body.

上礼拜的整个星期里我与家里的两位女佣们每天都忙碌制做面包及糕点给予我老伴的40多位工作人员们给予精神上的支持。他公司参与了每年一度的10日展销会而40数位的同事们在那十天里日日都得出席他们的岗位非常的忙碌。一旦完毕后，我与女佣们都暂停一切烘焙事务好让自己充电。

During the peak of the busy period we also had to celebrate two of my beloved pooches birthday on 2 separate occasions while coming up with gluten free doggy cakes for them. So, after the hard work and several days of rest, I set off to make my maids' most favorite dessert as a reward for their hard work.

同时在那忙碌的期间，我们还为了庆祝不同日子出世的两个宝贝爱犬的生日尝试制做两份无麸质的生日蛋糕给它们。之后，经过数日的休息我有再次下手制做女佣们爱吃的甜品来奖励她们。

Since most Indonesians are extremely fond of chocolate or cheese based food, this light and moist chiffon cake from Anncoo Journal will be the best choice.  Her recipes are mostly failed proof and presented in beautifully taken photographs.

大多数的印尼人都非常爱吃含有巧克力或乳酪类的食品，因此我便从Anncoo Journal的博客里选上一道巧克力蛋糕食谱为参考。她的食谱不但成功效率高而且还很专业的摄影。

巧克力戚风蛋糕
Chocolate Chiffon Cake
(for 23cm chiffon cake)

Ingredients 材料

(A)
80g Dark Chocolate Buttons 黑巧克力豆
80m Milk Chocolate Buttons 牛奶巧克力豆

(B)
6 Egg Yolks 蛋黄
70g Corn Oil 玉米油
120g Fresh Milk 鲜奶
1 Tsp Pure Vanilla Extract 香草精

(C)
70g Cake Flour 蛋糕粉
1/2 Tsp Baking Powder 发粉
1/2 Tsp Baking Soda 小苏打粉

(D)
6 Egg Whites 蛋清
1 Tsp Lemon Juice 柠檬汁
100g Castor Sugar 细砂糖


Directions 做法

Preheat oven to 160C degrees.

烤箱预热至160C度。

Heat up chocolates (A) in a double boiler until dissolves. Set aside to cool slightly.

先把材料A的两份巧克力豆方入个耐热容器然后置入一个装了水的锅隔水烧热把巧克力融化即可搁置待凉。

In a large mixing bowl, use a hand whisk to lightly beat the egg yolks (B). Add oil, milk and vanilla extract in sequence and whisk to combine. Stir in (A) and mix to combine into a smooth batter.

在另一个搅拌盆里倒入蛋黄B，用打蛋器稍微打发后便顺着次序一一地把玉米油，鲜奶及香草精混入。混匀后再把A融化巧克力加入，不停地搅拌成顺滑的面糊。

Sift all the flour mixture (C) into the chocolate batter and whisk until combined to form a smooth thick paste. Set aside.

接着把粉料C一起沥入巧克力面糊，搅匀混合后搁置。

In a separate clean and grease free mixing bowl, beat egg whites (D) until foamy, add lemon juice. Add castor sugar (D) gradually while beating the meringue to stiff peaks.

把蛋白放入一个干燥即干净搅拌盆里，用打蛋器把蛋白D打出一些泡沫即可加柠檬汁，分次加入砂糖，打成尾端挺立的蛋白霜即可。

Add beaten egg whites into the chocolate batter in 3 additions and fold to combine.

分三次将蛋白霜混入巧克力蛋糕糊中，用橡皮刮刀轻轻翻拌均匀直到蛋白和蛋糕糊充分混合。

Transfer the cake batter into a 23cm chiffon or tube pan. Gently tap the pan on the worktop to release any trapped bubbles.

将混合好的蛋糕糊倒入23cm戚风蛋糕模具。用手端住模具在桌上轻轻地震两下，把内部的大气泡震出来。

Bake in the 2nd lowest rack of the preheated oven for 45-50 mins.

烤模送入已预热好的烤箱的中下层，烘烤约45-50分钟直到蛋糕熟透即可。

Once baked, immediately invert the cake pan and allow to cool completely before unmoulding.

蛋糕出炉后，马上倒扣在玻璃瓶上散热。待完全冷却后即可脱模。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

摩摩查查蒸糕 Simple Bubur Cha Cha Cake

The first time when I come across this recipe from Amy Wong's 'Aromas of Kuihs' and I wondered how would it taste like as I have never seen or tasted bubur cha cha in such form other than the creamy dessert we used to have.  To satisfy my curiosity, I decided to also adapt and attempt this steamed kuih since I happened to prepare the same ingredients for Bubur Cha Cha dessert.

当我第一次从黄春梅的‘层层糕粿香’里见到这道食谱的时候早已幻想着它的味道，特别是摩摩查查糖水制成蒸糕根本就从来没见识过。为了满足自己的好奇心便在弄摩摩查查糖水时也顺便一起采用同样的材料加以稍微修改制成。

Once you already have the ingredients prepared, making it is as easy as a breeze.  In general, it taste relatively good.. a cooked and pudding version of the dessert. Something new and usual.

一旦有了现成的材料，制做起来其实一点也不困难。尝试了之后，感觉就如吃着蒸熟布丁版本的摩摩查查糖水，另有一份新的特色。

摩摩查查蒸糕
Simple Bubur Cha Cha Cake


Ingredients 材料

(A)
160g Sugar 砂糖
1/2 Tsp Salt 盐
850ml Water 清水

(B)
180g Rice Flour 粘米粉
40g Corn Flour 玉米粉
100g Tapioca Flour 木薯粉
350ml Coconut Milk 椰浆

(C)
100g Orange Flesh Sweet Potatoes 橙肉番薯 (diced 切丁)
100g Purple Flesh Sweet Potatoes 紫肉番薯 (diced 切丁)
80g Yam 芋头 (diced 切丁)
40g Colored Sago Pearls 颜色沙谷粒
Tapioca Jelly 木薯粉块 (Optional)



Method 做法

Boil sago pearls (C) separately in saucepan with sufficient water till cooked. Drain. Soak in cold water and set aside.

把颜色沙谷粒C配入适量的清水在锅里煮熟，沥干又再泡浸冷水里搁置备用。

Cook (C) sweet potatoes and yam until softened. Set aside.

将材料C里的两种番薯及芋头煮熟，搁置备用。

Combine (A) into a saucepan and boil till sugar dissolves. Remove from heat and set aside.

将材料A一起混入煮锅煮滚把糖融化后离火搁置。

Combine (B) into a mixing bowl and stir to mix. Sieve the mixture.  Add (A) to combine and mix evenly. Divide mixture into three equal portions.

把B一起混入盆里，拌匀后过沥。接着把糖浆A拌入搅匀，在把粉浆分成三等份。

Cook one portion of the mixture under low heat until slightly thickened. Transfer mixture into an 8 inch steaming tray. Sprinkle 1/3 portion of the ingredients (C) over the mixture and steam at medium high heat for 15 mins.

先把第一份粉浆用小火煮至稍微浓稠，置入个8寸蒸盘，撒入1/3份材料C，转入蒸锅以中火蒸15分钟。

Repeat the cooking and preparation for the next portion of the mixture as per the earlier layer. Sprinkle the second portion of (C) onto the layer and steam for 15 mins.

用同样做法重复第二份的粉浆，然后撒上第二层材料C于上，继续以中火蒸15分钟。

Pour the balance portion of the mixture into the steaming tray. Sprinkle the last portion of (C) on top and steam for 20-25 mins.

最后一份剩余的粉浆勿需放入锅里煮浓稠，就直接置入蒸盘加入蒸熟的第二层蒸糕上，把剩余的材料C撒入，再转入蒸锅蒸20-25分钟至熟即可。

Allow to cool slightly before serving.

离火后把蒸盘摆在铁架待凉即可。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

蒸木薯糕 Steamed Ubi Kayu Kuih

Whilst Malaysia celebrates Wesak Day yesterday, Indonesia officially celebrate this today and hence it is another public holiday for many companies.
昨天马来西亚庆祝卫塞节但印尼卫的卫塞节是今天，有许多公司今天放假营业。

Yesterday we made a good batch of vegetarian nyonya curry noodles which I will be sharing the recipe when I am done with the writing. 

我们昨天弄了一道相当可口的素娘惹咖喱面，待我完成写完那份食谱后将会马上与你分享。

For today, I am sharing this super easy steamed tapioca kuih recipe which I am extremely with. I had tried making many versions of steamed tapioca kuih in the past and this is one of the few good versions I am happy with. This recipe is certainly a keeper for future remake.

今天所分享的是这道极容易又满意的蒸木薯糕食谱，在我所尝试制做的木薯糕中算是非常不错的版本， 看来我因该会继续采用这项蒸木薯糕食谱一直到遇上还更好的版本。

蒸木薯糕 
Steamed Ubi Kayu Kuih
Recipe adapted from Beyond Norm


Ingredients 材料

(A)
700g Grated Tapioca 木薯丝
130g Sugar 砂糖
210ml Water 清水
175ml Coconut Milk 浓椰浆
3/4 Tsp Salt 盐

(B)
Red Food Coloring 食用红色素
Green Food Coloring 食用青色素
3 Pandan Leaves 班兰叶

(C)
300g Fresh Grated Young Coconut 新鲜嫩椰丝
1/3 Tsp Salt 盐
1-2 Pandan Leaves 班兰叶 (cut length)


Method 做法

Combine all ingredients (A) together into a mixing bowl until mixed.
将材料A一起混入搅拌盆，混匀。

Divide the batter into 2 equal portions. Add a few drops of (B) red food coloring into one portion and mix well. Add a few drops of (B) green food coloring into the other portion.
再把混匀好的面糊平均分成两份。一份加入B食用红色色素而另一份加入食用青色色素，混匀。

Grease 2 baking / steaming moulds. Transfer the prepared mixture into individual moulds and level. Place pandan leaves on top of each mixture (as per picture).
准备两个蒸模，模里涂上一层食油。把两份不同颜色的面糊盛入各自的模具，抹平。面糊上铺上一层班兰叶（如图）。

Steam over high heat for 30-35 mins until cooked.
送入蒸锅以大火蒸30至35分钟至熟即可。

Remove from steamer and set aside to cool.
离锅后搁置待凉。


Mix (C) grated coconut and salt together. Transfer onto a steaming tray. Slot pandan leaves into the coconut mixture and steam over medium high heat for 5-6 mins.
这时把C的椰丝和盐一起混匀，置入整盘又插入班兰叶于中，以中火蒸5至六分钟。

Remove from steamer and discard pandan leaves. Set aside to cool.
离火后取出班兰叶，搁置待凉。

When the tapioca kuihs have cooled, cut into desired size with a greased knife. Roll the cut kuihs over the grated coconut to coat evenly. Serve。
待蒸糕冷却后，用巴涂抹上油脂的利刀把蒸糕切块，置入椰丝里滚卷平均的涂抹上椰丝即可品尝。

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