BAILEY'S ICE CREAM

Bailey's is the most alcohol drink that I like. For my tastebud, its not too alcoholy and not as bitter as other alcohol drink.

Actually, I am not the kind of person who can drink alcohol. The very first time I drank alcohol is when I was in high school, and that is Singapore Sling, and even though we (me and my 2 other girl-friends) shared it together yet I still fell sick the next morning. So, from that day I always refused to drink any alcohol drink.
But, Bailey's is a different story :). Tho I dare not drink a full glass of serving, but I like it *it isn't bitter at all*.

Since I made tiramisu ice cream which contained rum and kahlua, I've been craving bailey's ice cream. For some reason, I'm unable to make it until one day, I took *forced exactly* my hubby to buy bailey's irish cream at liquor store.

Then....here we are with this creamy rich bailey-ish ice cream which I changed the recipe here and there from the original recipe. I love love love it!



Bailey's Ice Cream

Ingredients:
600ml whole milk
450ml heavy cream (double cream)
150ml Bailey's Irish Cream
1 tsp vanilla extract
3 large eggs
5 large egg yolks
225g sugar
2 teaspoons pure vanilla extract

Preparation:
Combine the milk and cream in a medium saucepan. Stir in vanilla extract.
Bring the mixture to a simmer over medium heat. Boil it until barely boiling.
Combine eggs, egg yolks, and sugar in a medium bowl. Beat on medium speed until the mixture is thick, smooth, and pale yellow in colour (similar to mayonnaise).
Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine.
Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl through a sieve, stir in Bailey's, cover with a sheet of plastic wrap placed directly on the custard, and chill completely. Process custard according to the ice cream machine manufacturer's directions.
The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container, cover ice cream directly with plastic wrap to prevent a skin from forming and place in freezer. Alcohol contained ice cream will take about 10 hours to freeze.

DURIAN CHEESECAKE

Whoever dislike durian, they don't know what they are missing out :). Most Asian people love durian, including me!
So, when I found this durian soft cheesecake recipe, I am so excited and can not wait to make.
In the math method, cheese plus durian equivalent HEAVENLY! That's true! Additional of soft sponge *when normally you put crushed crackers* really made this cake is delightful! Overall, it just melts in your mouth.
For the recipe, I modified a bit from the original recipe and put more seedless durian in it.....so YUMMY!



Durian Cheesecake (Soft version)

Ingredients:
Sponge Cake 9" round pan:
3 tbsps (40 gr) unsalted butter, melted, cooled
6 egg yolks (100 gr egg yolk)
2 tbsps (20 gr) caster sugar
160 gr egg white
1/2 cup (75 gr) caster sugar
2 ounces (55 gr) all-purpose flour

Durian Cheesecake:
1 slice 9" sponge cake
16 oz (500gr) cream cheese
4 egg yolks
200ml fresh milk
2 cups (400gr) seedless durian
4 egg whites
2/3 cup (120 gr) caster sugar

Directions:
For The Sponge Cake:
1.Prepare a baking tray lined with baking paper.
2.Whisk the egg yolks with sugar in a double boiler until thicken and pale in color.
3.In another bowl whisk the egg whites with caster sugar until peak foam.
4.Fold the egg yolks into the egg whites then gently fold in the shifted flour.
5.Pour some egg's mixture into a clean bowl then mix in the melted butter until well combine. Pour back into the mixture of no.4 and mix gently until everything well combine.
6.Pour the batter into prepared baking tray and spread evenly.
7.Bake at 375F (190C) for 10 - 12 minutes. Do not over bake it.
8.Remove the cake from the baking tray immediately when it come out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use.

For The Durian Cheesecake:
1.Preheat the oven to 350F (180C). Line a 9" round cake pan with greased and floured baking paper (or wax paper) and put in a slice of prepared sponge cake
2.Beat cream cheese, egg yolks at low speed until well mixed. Add fresh milk, seedless durian and mix well.
3.In a clean mixing bowl, whisk egg white and caster sugar at high speed until soft peak is formed. Mix into durian-cream cheese mixture in 3 batches.
4.Pour mixture onto sponge cake.
5.Steam bake the cheesecake at 350F (180C) for 20 minutes. Reduce the heat to 250F (130C), cover the pan loosely with alumunium foil and bake for another 1-1/2 hours. Remove the alumunium foil and continue to bake for another 1 hour.
6.Leave cake to cool in the oven with ajar door for 1 hour. Chill in the fridge for overnight.

LAPIS BERAS

Hohohoho......I made it!! After I saw my dear blog friend Jenny made this Indonesian sweet dessert *or snack?*, I tempted to make it as well :).

Frankly speaking, I forgot did I ever eat this Indonesian layered rice cake or not. So, I really wondering how's the real texture and taste of this rice cake. Then, I asked my other blog friend, Chizzy, she said that the texture supposed to be a little bit hard because of the rice flour. And, she gave me a little tips if I want to make a soft and elastic rice cake are using all purpose flour or combine all purpose flour and rice flour. Her tips made me want to try to re-make it ;).

However, the preparations are not that hard. The only thing that you need to have is PATIENT ;), because you need to steam it layer by layer. But it worth enough to make, especially if you lived in a country where Indonesian food become something precious :D.



Lapis Beras

Ingredients:
800ml coconut milk
3 pieces fresh pandan leaves, cut into 2-inch
1/2 tsp salt
200 gr rice flour
100 gr mung bean flour
250 gr sugar
1-1/2 tsp cocoa powder (dissolved with 1 tsp warm water)

Preparation:
Boil coconut milk, pandan leaves and salt over medium heat. Stir it continuously. Once it boiled, remove it from the stove, strain it from the leafs.
In a big bowl, combine rice flour, mung bean flour and sugar. Pour in the warm coconut milk slowly, keep stirring until the mixture has no more lumps. Let it rest for 30 minutes.
Divide the batter into 2 bowls. Add cocoa mixture in one half.
Preheat loaf pan in the steamer, then brush it with oil. Pour in 2 ladle-spoonfuls plain batter. Steam it for 5 to 7 minutes. Then pour in 2 ladle-spoonfuls brown batter. Steam it for another 5 to 7 minutes. Do it until all batters are used up.
End it by steam it for another 30 to 45 minutes until the cake thoroughly cooked.
Cut the cake when it is cooling down already.

APPLE COBBLER

A very simple and easy recipe but tasty!! Believe me, you'll like it. I topped it with a scoope of roasted banana ice cream, and it made perfect match for a dessert! You can use other kind of fruits such as peach or pineapple for the cobbler.

I got the recipe from my dearly friend, Selly.



Apple Cobbler

Ingredients:
6 medium sized apples, peeled, cored and diced
3 tbsps granulated sugar
1 tbsp cinnamon powder
1 tbsp lemon juice
Roasted banana ice cream

Topping:
1 cup granulated sugar
1 cup all-purpose flour
1 egg
2 tbsps butter, melted

Methods:
Mix apples, sugar, cinnamon powder and lemon juice in a big bowl, toss it well. Transfer the apples into 2 quarts (17 x 28cm) ovenproof dish. Set aside.

For topping: In another bowl, combine sugar, flour, egg and melter butter, knead it until melted butter thoroughly absorbed (at this point, the texture of the mixture is crumbly).

Pour the toppings on top of the apples evenly. Bake it in preheated oven (350F/180C) until the topping is golden brown.

Square-cut the cobbler (3x3-inch) and top it with a scoope of roasted banana ice cream. Serve it immediately.

KUE SERABI

One kind of my childhood sweet dessert. Kue serabi is pancake drizzled by sweet sauce (we called it kinca). It just like western pancake but Indonesian version.
It's been ages I never eat kue serabi, because I can't find it anywhere except in Jakarta.

There is two kind of kue serabi, one with sweet sauce and another kind we called serabi solo which is without sweet sauce. In Jakarta, the well-known kue serabi is the one with sweet sauce. But, if you go to Bandung, the famous kue serabi is serabi solo. The seller will put chocolate and cheese, or even sweet condensed milk and raisin for the sweet toppings. And, ham-cheese and mayonnaise or oncom and chilli for the salty toppings. Both are good though for my taste bud kue serabi with sweet sauce is a lot better :).

So, this time I made kue serabi with sweet jackfruit sauce (some people like to put durian instead of jackfruit, but unfortunately my hubby is an enemy of durian). I got the recipe from here and I modified the sauce by adding jackfruits.

Kue Serabi

Ingredients:

Green (Pandan) Serabi:
200 gram all-purpose flour
1 tsp baking powder
300 cc coconut milk (Belzy - I used Chaokoh brand)
50 cc pandan juice (Belzy - I used 50 cc water + 2 drops of pandan essence)
1 egg
1/4 tsp salt
Olive oil for brushing the pan

White Serabi:
200 gram all-purpose flour
1 tsp baking powder
350 cc coconut milk (Belzy - I used Chaokoh brand)
1 egg
1/4 tsp salt
Olive oil for brushing the pan

Sauce:
400 cc coconut milk (I used Chaokoh brand)
1/2 log Indonesian palm sugar
1/2 tsp salt
1 pandan leaf, knotted

Methods:
For the serabi:
Combine flour and baking powder then sift on a big bowl.
Whisk egg and salt until foamy. Whisk in coconut milk and pandan juice until well combined (Belzy - for the white serabi, omit the pandan juice and add 50 cc coconut milk *as per the recipe above*)
Gradually pour egg and coconut mixture into flour bowl, fold it until the batter is soft and lumps free.
Let it rest for 2 hours.
Brush serabi pan (Belzy - I don't have serabi pan so I used a very small pan) with olive oil. Heat it over low heat (Belzy - depend on the pan, I used teflon so I set medium heat). Once the pancake surface is pored then put the lid on. Cook it until the pancake is set. Serve it with the sauce.

For the sauce:
In a saucepan, mix all ingredients and boil it until the palm sugar is melted. Keep stirring to avoid coconut crumbled.

MOCHI ICE CREAM

My hubby loves mochi ice cream *kona coffee mochi ice cream to be precisely :)*. And all these times we liked to buy it at 99 ranch or any other asian market that sold this mochi ice cream.

And, since we have an ice cream maker, my hubby asked me, "why don't you make mochi ice cream for me?". His question gave me this idea.....homemade mochi ice cream!
So, I googled the original recipe of how to make mochi ice cream. And I found this recipe that I like to recommend it to all of you. Because, the ingredients and the methods are not too hard. Also, the mochi wrapper is really soft and it just like the one sold in the asian market!

Unfortunately, we have raspberry cheesecake ice cream only so the kona coffee mochi ice cream in line now ;).

For the way of cooking, I used on stove cooking instead of microwave, and its worked!! :). Please go to the original recipe if you want to use microwave.



Mochi Ice Cream

Ingredients:
50 gr glutinous rice flour (or sweet rice powder or mochiko)
100 gr sugar
100 ml water
200 gr raspberry cheesecake ice cream, or any flavor as your desire (Belzy - make sure the ice cream is half frozen)
Cornstarch as needed

Methods:
Place the glutinous rice flour, sugar in a saucepan. Pour gradually the water until it is mixed well.

Bring it simmer over medium heat. Keep stirring the flour mixture until the mixture turns into shiny and smooth sticky dough.

Spread generously cornstarch onto a cutting board (use plenty so the dough does not stick to the board).

Dip your wooden spoon in water then spread the mochi dough onto the floured cutting board as flat as possible. Sprinkle the top of the dough with corn starch then flip it over. Pull and stretch the edges and make the dough thinner as your desire, or 2 to 3 millimetres thin (Belzy - I don't like thin wrapper on my mochi ice cream). Let it cool a bit before cutting.

Meanwhile, scoope the ice cream with cookies scooper and shape it into a little ball shape. Place it on a plate, then freeze it while waiting you do your mochi wrapper.

Back to the mochi dough, cut the dough into round shape using round cookies mold.

Place an ice cream ball onto the center of the mochi sheet. Fold and joint the edges, then shape it with your hand into nice round mochi.

Put it in the freezer for 30 minutes or until the mochi is settled, but don't too long if you won't your mochi as hard as stone. Enjoy!

FRENCH APPLE TARTE

No egg, simple ingredients and simple methods :). I love this kind of recipe. My perfect recipe when I am lazy but want to make something for dessert.
I got the recipe from my dearly friend, Selly. She became my exchange-recipes-friend now :).

Don't worry, tho it didn't use egg, the tarte tasted good! If you are bored with sponge cake, I recommend this-without-egg-tarte. And, if you dislike apple, you can substituted it with blueberry, strawberry, chocolate chip or plain.

French Apple Tarte

Ingredients:
1-1/3 cups all-purpose flour
1 cup fresh milk
2/3 cup sugar
1/3 cup vegetable oil
1 tsp baking powder
1/2 tsp vanilla powder
1 tsp cocoa powder
1 tsp ground cinnamon
1 piece apple, peeled, cored, diced.

Methods:
In a mixing bowl, mix all ingredients except cocoa powder and apple. Mix until smooth and no more lumps. Mix 2 tbsps batter with cocoa powder until thoroughly mixed.

Add apple into the main batter, toss well. Pour cocoa mixture in the center of the batter, then swirl it with a chopstick (as you made marble cake)
Pour the batter into 8-inch baking pan, sprinkle it with cinnamon. Bake it in the preheated oven 350`F (180`C) for 30 to 40 minutes or until the toothpick inserted in the center of the cake come out clean. Cool it first before cut it.

FUDGE ROASTED BANANA ICE CREAM

Since there 4 containers of ice creams with various flavor are sitting quietly in our freezer, I promised myself that I will not make any ice cream until those ice creams in our freezer are gone. But, promise is just a promise, when I saw very ripe bananas in the kitchen, I rushed find roasted banana ice cream recipe in The Perfect Scoop by David Lebovitz that I bought few weeks ago. I made a little changes on the recipe, but that is not too significant on the taste.

And.....voila......this roasted banana ice cream is really tasty and rich of banana flavor. With few slices of banana and few drops of classic chocolate fudge on top of the ice cream, it just created a perfect pairing and a strong flavor of this ice cream.

My hubby and I just love it! :)

Fudge Roasted Banana Ice Cream

Yield: 1 quart (1 liter)

Ingredients:
4 medium-sized ripe bananas, peeled
1/3 cup packed light brown sugar
1 tbsp butter,cut into small pieces
1 cup half and half
1/2 cup whole milk
2 tbsps Splenda sweetener
1/2 tsp vanilla extract
1-1/2 tsps freshly squeezed lemon juice
1/4 tsp salt

Garnish:
1 medium-sized ripe banana, peeled and sliced into 1/2-cm
Classic Chocolate fudge

Directions:
Preheat the oven to 400`F (200`C).
Slice the bananas into 1/2-inch (2cm) pieces and toss them with the brown sugar and butter in a ovenproof baking dish. Bake for 40 minutes, stirring just once during baking, until the bananas are browned and cooked through
Scrape the bananas and the thick syrup in the baking dish into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice and salt, and puree until smooth.
Chill the mixtrue thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. If the chilled mixture is too thick to pour into your machine, whisking will thin it out.

To assemble:
In a serving glass, put banana slices, top it with banana ice cream, then layer it with another banana slices, and top it with a ball shape banana ice cream. Drizzle it generously with classic chocolate fudge. Serve it immediately.

LUPIS

When I was a kid, there was an auntie in our neighborhood who sold kue lupis. Hers was so good, the lupis was so soft and I never found that kind lupis at other place. Some shops were selling lupis too, but theirs weren't that soft. So, to me the auntie's lupis is the best.

Then, when I was about at junior high school, we never buy kue lupis from the auntie anymore. I heard from my mom, the auntie was fallen sick and noone regenerated her kue lapis.

Yesterday, out of nowhere, I really want to eat kue lupis, perhaps it's because I saw lupis at My Kitchen. But, unfortunately, I lived in this far far away country, so I'm unable buy it. The only way is making it by myself. I searched the recipe and I found it here.

The recipe is really simple and needn't too much ingredients. The only struggle thing for me is wrapping. You need to make sure the glutinous rice are tightly wrapped with banana leaves. It's alot easier than wrapping bacang tho! :).

On my first bite.....gosh....it reminds me to auntie's kue lupis. The texture of the lupis is so soft and the taste just like auntie's kue lupis. I'm just so happy to find this recipe :)......



Lupis

Ingredients:
For Lupis:
500 gr glutinous rice
1/2 tbsp lime stone water
Banana leaves

For sugar sauce:
150 gr Indonesian palm sugar, shredded
75 cc water
1 piece of pandan leaf

For coconut coating: (steamed)
150 gr grated coconut
1 tsp salt

Directions:
LUPIS:
Soak glutinous rice in the water for 1 hour. Then, wash and rinse it. Drain it from the water. Drizzle with lime stone water, toss it evenly. Ready to use.
Cut banana leaves into 3-inches (7.5cm) wide, then wrap the glutinous rice with the banana leaves into triangle shape. Please go to this link to see the steps of glutinous rice wrapping.
Place all the uncooked lupis in a deep stewpan then pour water until all the uncooked lupis is covered by water. Boil it for 2 to 3 hours over medium high heat.
Cool it first before the lupis is ready to unwrap. After the lupis is unwrapped, dump it into steamed coconut and coating the lupis with the coconut.
Place the coated lupis on a serving plate and pour the sauce. Then....let's eat :0

SUGAR SAUCE:
Heat the Indonesian palm sugar, pandan leaf and water over high heat until the palm sugar is melted. Remove from the heat, ready to use.

PORTUGUESE EGG TART

We are talking about the famous egg tart from Macau....Yup...yup....the crunchy shell mixed together with the softness egg curd just brought back those romantic scene at Ruins of St. Paul's.....*haaaa....if you know what I mean, so you watched F4 movie :)*.

I ate and tasted this famous egg tart when I visited Macau two years ago. Macau is an Asian Las Vegas with those casinos and clubs everywhere, and the city looked 'alive' at night and nothing special at daytime.

Since Macau was under Portuguese before don't be surprised with their portuguese name on the road also some building was portuguese-look-alike tho the local people there are speaking Mandarin *or hokkian language*. But don't worry, some of them can speak English as well.

Well, if you visit Macau, you should go to Senado Square where that place becomes a tourist place, not only for shopping but also for the 'museum'. You'll find Ruins of St. Paul's there and other old buildings which were built by Portuguese at that time.

I tried to make portuguese egg tart at home, just wondering will my hubby like it? Of cos he like it because egg tart is sweet :), tho I used Splenda we still taste the sweetness on the curd.

It is different from 'tart susu' *Indonesian egg tart I guess*. I used pie crust recipe for the shell, and I got the egg curd recipe from here.

Shall we try now? ;)



Portuguese Egg Tart
Yield: 17 pieces (standard muffin pan)

Ingredients:
For Crust:
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
4 to 8 Tbsp ice water

For Egg Curd:
10 egg yolks
2/3 cup of sugar
1 cup of heavy whipping cream
2/3 cup of milk
1 tsp of vanilla extract

Directions:
Egg Curd:
Use a mixer, blend egg yolks, sugar, heavy whipping cream and milk until thoroughly blended.
In a separate bowl, put a strainer over the bowl. Strain the egg mixture with a strainer and mix in vanilla extract. Ready to use. (keep it in the refrigerator if you don't want to use it immediately)

Pie Crust:
Combine flour, salt, and sugar in a bowl; toss it with a pastry cutter. Add butter and toss it again, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, tossing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and toss again.

Remove dough from bowl and place in a mound on a clean surface. Gently shape into a disc. Knead the dough just enough to form the disc, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

Preheat oven to 400`F and grease muffin pan, set aside.

Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. On a floured surface, roll the dough and cut it into 17 balls. Flatten the balls into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the pie crust dough with the egg mixture (about 80% full).

Bake the Portuguese Egg Tarts at 400F for about 15-20 minutes or until the filling turn brown. Enjoy!

COOKIES 'n CREAM ICE CREAM

Wooohoooo.......I'm so in love with ice cream now, emmmm....more in love to the ice cream making process :). Since I have an ice cream maker, this is my second ice cream that I made....errr actually my first ice cream because the previous one is sorbet.

Making ice cream is not that easy, even though I can't say it is hard either. Most of time when we make our homemade ice cream, when we keep it in the freezer the ice cream will become hard. So, we need to know the secrets if we want to make softer ice cream *like the one that sold in the market* and less-icy texture when we keep it in the freezer.

Luckily, there is a guy named David Lebovitz who is willing to share the tips/secrets to make our homemade ice cream softer, just like those commercial ice cream.

And guess what? My homemade ice cream is just as soft as those commercial ice cream, though I kept it few days in the freezer. Also, I used splenda as the sweetener, and it didn't change the texture :).

So....are you ready to make your own homemade ice cream?



Cookies 'n Cream Ice Cream
Yield: 20 servings (120ml per serving)

Ingredients:
2-1/2 cups (590ml) half-and-half
8 egg yolks
1 cup (235ml)sugar (Belzy -- I substituted to Splenda Sweetener)
2-1/2 cups (590ml) whipping cream (Belzy -- or heavy cream)
4 tsps (20ml) vanilla extract (Belzy -- I used vanilla essence clear Wilton)
1/8 tsp (.5ml) salt
2 cups chopped cream-filled oreo

Directions:
In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat. Set aside.

Place egg yolks and sugar in mixer bowl, then mix about 30 seconds, or until well blended and slightly thickened (If you use standing mixer, attach the wire whip to whip the egg yolks and sugar. Turn to speed 2).

Gradually add half-and-half, mix until blended. Return half-and-alf mixture to medium saucepan, cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil.

Transfer half-and-half mixture into large bowl. Stir in whipping cream, vanilla and salt. Cover and refrigerate until thoroughly chilled.

Prepare and assemble your ice cream maker (according to your manufacturer's book). Using a container with a spout, pour mixture into freeze bowl, and do the rest of the steps according to your manufacturer's book. (Belzy -- normally churning for 15 to 20 minutes). Add chopped oreo during last 2 minutes of churning time. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.

STRAWBERRY SORBET

Ayayayayay.......at last my generous hubby bought me an ice cream maker! I am sooooo happy, because I want this ice cream maker long long long time ago. Everytime I asked him to buy me one, he always said no to me. But, suddenly after lots of begging, he took me to Frys and bought it for me. Also, after we bought the ice cream maker, we continued to watch Dinner with Schmucks .... yaaayyy what a day!

So, to let him think that it is not a wasting thing to buy me this ice cream maker, I tried to make sorbet. Since this is summer when all the berries are cheap, I chose to make strawberry sorbet. And the sorbet turned so good! I like it.

When I asked my hubby to taste it, his comment was,"make real ice cream next time". hahahaha, yeaaa sorbet is not his fave. He is more to creamy milky ice cream person, but me, I am more to fruity ice cream person.

So, here it is my first homemade sorbet ever.....

Strawberry Sorbet
Yield: 8 servings (1 cup/235ml per serving)

Ingredients:
6 cups (1.5 liter) fresh strawberry
1/4 cup (60 ml) plus 2 tbsps (30 ml) water (Belzy -- use drinking water)
1-1/4 cup (295 ml) simple syrup (recipe below)

Directions:
In a juicer/blender/food processor, mix strawberries and water, blend it until smooth. Pour through fine mesh strainer. To extract as much liquid as possible press down lightly on solids trapped in strainer. Discard solids.
Keep liquid into airtight container/bottle and refrigerate until thoroughly chilled.
Prepare and assemble your ice cream maker (as per manufacture). Combine chilled strawberry juice and chilled simple syrup. Pour mixture into ice cream maker bowl, and do the rest of the steps as per your ice cream maker's manufacture book.
Once the sorbet reaches desired consistency, immediately transfer sorbet into airtight container and freeze at least 2 hours before serving.



Simple Syrup
Yield: 3 cups (710 ml)

Ingredients:
2 cups (475 ml) sugar (Belzy -- I used Splenda)
2 cups (475 ml) drinking water

Directions:
Combine sugar and water in saucepan. Bring to a boil over medium-high heat. Cook and stir until sugar dissolves completely. Transfer to ice bath, stirring until well chilled. Refrigerate until ready to use.

BIJI SALAK

Gosh....I missed Indonesian dessert so badly!! It's been long time I never go back to Indonesia, and it means, the last time I ate Indonesian dessert was 3 yrs ago......heezzz.... Since I arrived Seattle, I can't really find a good Indonesian Restaurant. Yeaaa...there is some of Indonesian Restaurant at downtown, but not all Indonesian dessert that I want sold by them, and it's pretty expensive, also a bit far from my home. So the only way I can enjoy it at my own kitchen, means I have to make it by myself which is I have to search, find or ask my sister in law for the recipe. As you know, when I was in Indonesia, I never make any Indonesian dessert such as onde-onde, ketan item, biji salak or kacang telor.

When I woke up this morning, my mind kept thinking of Indo's dessert, and after I looked around my kitchen drawer, my choice fell on biji salak *yea of course, the only ingredient I have for Indo's dessert is yam (ubi)*. The right choice cos my hubby loved it so much. It tasted sweet on the soup and chewy on the biji salak (but I reduced the sugar, cos both of us dislike it too sweet).
So, here it is Biji Salak from Belzy's Kitchen. Enjoy! :)

BIJI SALAK

Ingredients:
4 pieces yam
150 gram tapioca flour (you can use corn flour as well)
1/2 tsp salt

Sweet Soup:
250 gram palm sugar
200 cc coconut milk (I used Kara)
2 sheets pandanus leave
1 ltr water

Directions :
Steam yam until soft (you can use pressure cooker), softened.
Mix yam and tapioca flour until thoroughly combined.
Make dough become a little round/ball form. Do it until the dough finish.
Boiled water, then add sugar, stir well. Add the yam balls one by one and boil until the ball floats.

Serving:
Placed cooked biji salak in a bowl, then pour in coconut milk.

KELEPON

Most of Indonesian knows kelepon. Kelepon is an Indonesian traditional dessert which is made of glutinous flour and rice flour with palm sugar's filling. The best is when you eat it while it's hot. But, be careful when you bite it, the melted palm sugar will splash out, and this is the unique of this dessert :).

In Indonesia, there are plenty of 'abang gerobak' who sell kelepon, mostly they will sell it with 'kue putu' which has same filling but different texture.
Let me share the recipe with you....

Kelepon
Source: Fatmah Bahalwan

Ingredients:
250 gr glutinous flour
50 gr rice flour
100 ml pandan juice (Belzy -- I used the combination of 1 tsp pandan paste and 100 ml water)
2 tsp lime stone water
100 gr Indonesian palm sugar (Belzy -- palm sugar powder is ok)
1 package of frozen grated coconut
1/4 tsp salt
1 litre of water

Directions:
In a big bowl, combine glutinous flour and rice flour, whisk it until thoroughly mixed. Set aside.
In a plate, mix grated coconut and salt. Set aside.
In a medium bowl, mix pandan juice and lime stone water.
Pour the pandan juice mixture into flour mixture, whisk and knead it until no longer sticky.
Take a little dough (enough to make a small ball), fill it with palm sugar, and form it into a ball. Repeat it until no more dough left.
Boil kelepon in boiling water over high heat. Boil it until the kelepon floats. Drain it from the water, and coat it with salty grated coconut. Ready to serve.

Note: steam the grated coconut for 15 minutes before coating to avoid spoiling.

APPLE LATTICE PIE

I remember the first time I tried apple pie was when I went to McDonald Singapore, and at that time McDonald haven't open any franchise in Indonesia yet. So, when McDonald opened the first franchise in Jakarta more than 15 years ago, my dad bought a lot of burgers, sundae ice cream, french fries and apple pies. My first impression of apple pie was .... yuck! with the cinnamon-soggy apple filling. But then, after I ate it more, I found it tasted good!

Now, I like the smell of cinnamon baked with soggy apples. Especially, since I lived here where most of the cakes and desserts are using cinnamon.

I used Paula Deen's recipe for the filling and Simple Recipe for the pie crust. Those recipes' combination made a perfect apple pie :).

PS: I like the part of braiding the pie crust (aka lattice style) the most ;).

Apple Lattice Pie

Ingredients:
For Filling:
3/4 cup light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon, plus more for sprinkling
Freshly ground nutmeg, to taste
7 medium apples, peeled, cored and thinly sliced
1 lemon, zested and juiced

For Pie Crust:
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
4 to 8 Tbsp ice water

Directions:

Filling:
Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of 1 lemon and toss Stir in the sugar mixture to evenly coat the apples.

Pie Crust:
1. Combine flour, salt, and sugar in a bowl; toss it with a pastry cutter. Add butter and toss it again, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, tossing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and toss again.

2. Remove dough from bowl and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

3. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

4. Add filling to the pie.

5. Roll out second disk of dough, as before. Cut the dough into 1 inch wide. Gently braid every dough's pieces to the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork.

Finishing:
Preheat oven to 450 degrees F.
Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar.
Bake pie for 45 minutes. Let rest 20 minutes before slicing.

CHOCOLATE SOUFFLE

It was so soft, the taste is sooo chocolatey and when you eat it, it made you think you are eating pudding cotton-like dessert. After all, it was only one word....DELICIOUS!

Chocolate Souffle
Source: Julia Child

Ingredients:
7 ounces semi sweet baking chocolate, smoothly melted with 1/3 cup of strong coffee (Belzy - I used milk instead of coffee)
1/3 cup flour
2 cups milk
3 tbsps butter (optional)
1/16 tbsp salt
1 tbsp pure vanilla extract
4 egg yolks
6 egg whites
1/2 cup granulated sugar

Directions:
Melt the chocolate, set aside. Grease souffle dishes with butter (five 1-1/2 cups and four 1 cup souffle dishes), and preheat the oven to 425 degrees F.

In a medium saucepan, whisk the flour and milk together and boil slowly over medium-high heat for 2 minutes, whisking. Off heat, whisk in the optional butter, the salt, the vanilla, the egg yolks and finally the smoothly melted chocolate.

In a clean separate bowl with clean beaters, beat the egg whites to soft peaks, gradually sprinkle in the 1/2 cup sugar, and beat to stiff shining peaks.

Laddle the chocolate sauce base down the side of the egg-white bowl, rapidly fold the two mixtures together. Turn the souffle' into the prepared souffle dish.
Set the souffle' in the lower level of the preheated oven and turn the thermostat down to 375F. Bake it for 35 to 40 minutes or until the souffle' is risen and puffy. Do not tempted to open the oven while it is baking.
Serve it immediately and while it is hot. Enjoy!

Note: souffle' is sink-fast-dessert, so if you want to snap it, you need to prepare your camera and 'photos properties' before you dish out the souffle'. Also, for my taste bud, alot better to eat the souffle when its hot (just removed from the oven)

STRAWBERRY CREME BRULEE

After I ate creme brulee at Ivar's last few weeks, I found creme brulee is quite delicious, but the only problem is I dislike too sweet food. Unfortunately, creme brulee is a sweet dessert.

So, I think of making my own creme brulee. Then, I found this great recipe from my new favorite chef, Bubba *thanks Bubba for sharing those great and delicious recipes*. His recipe is different than other creme brulee recipe. When the usual creme brulee using whipped cream, this recipe is using mascarpone and yoghurt.



And for me, instead of using mango, I used strawberry for the fruit filling, and it turned more delicious :). The sour taste from the strawberry were mixed with the sweet from the sugar, also, the crunchy burned sugar topping made it tasted heavenly :).



Strawberry Creme Brulee
Source: Bubba Cookle (with a bit changes by me)

Ingredients:
100 gr of fresh strawberries, rinsed and diced
250 gr of mascarpone
200 gr of yoghurt
1 tsp of ground ginger
1 piece of lime, squeezed the juice
1/4 tsp of lime zest
10 tbsps of brown sugar

Directions:
Place strawberries in the heat proof bowl (aka ramekin), set aside.
In a bowl, combine mascarpone and yoghurt, whisk it thoroughly. Whisk in lime zest, lime juice, ground ginger and 2 tbsps of brown sugar, whisk it until all ingredients are well combined.
Spoon the batter into prepared ramekin, tap the ramekin a little so the batter can fill the bottom of ramekin.
Keep it in the refrigerator for 2 hours. After 2 hours, take all creme brulee out. Pour 1 to 2 tsp of brown sugar, make sure the sugar is covering the top of batter. Carmelized the sugar with a burner, or you can bake it in the oven with 400`F for 3 minutes by putting the ramekin on the upper rack.
Keep it in the refrigerator for 30 minutes or more before serving. Enjoy!

APPLE STRUDLE

Lately, I am falling in love with pastry! So, when I saw this recipe from Bubba, I decided to make it by my own.

The pastry itself was really easy. I made 2 apple strudles, I put too much crackers in 1 apple strudles, so it wasn't as moist as the other one (see the difference of the following photo. I put too much crackers at the first photo)

Also, I should baked it longer than I was, so the apples were not that mushy :(. But, it tasted good tho :). My hubby liked it so much! And, since he saw me wrote the recipe, he kept asking me when would I bake the apple strudle! :)

Apple Strudle

Source: Bubba Cookle (with little bit changes by me)

Ingredients:

For Puff Pastry:

200 gr of all-purpose flour

1 tsp of granulated sugar

1 tsp of salt

1 egg

2 tbsps of olive oil

2 tbsps of warm water

100 gr of butter

For Apple Strudle:

1 kg apples, peeled and sliced

2 sheets of puff pastry ( 25x25cm ), *recipe follows*

100 gr Honey Graham Crackers, crushed

4 tbsps of sugar SPLENDA

4 tbsps of walnuts, chopped

1 tsp of vanilla powder

2 tsps of ground cinnamon

1 piece of lemon, squeezed

3 tbsps of icing sugar (for garnish, optional)

2 tbsps of butter, melted

Directions:

For Puff Pastry:

In a big bowl, combine flour, salt and sugar until thoroughly mixed. Add in egg, oil and warm water, mix it well with spatula. Knead it with your hands until the batter form a dough. Shape it into ball form. Wrap it with plastic wrapper. Keep it in the refrigerator for at least 1 hour (better if you refrigerate it overnight)

Prepare a board or any clean surface and dust it with flour. Take the dough from the refrigerator, and unwrap it. Roll the dough on the floury work surface into 1/2 cm thickness, and roll it into long square form. Place the butter on the upper side of the dough, then fold the empty side up so the edge of the empty side meet the edge of the other side. Roll it a bit just to stick the edges only. Wrap it with plastic wrapper. Keep it in the refrigerator for 20 minutes. Repeat it until 7 times.

Roll the dough into 2 mm thickness, make sure form it into square form. Ready to use.

For Apple Strudle:

Preheat the oven at 375`F. Mix apples and lemon juice, toss it well. Set aside.

Lay 1 puff pastry on a clean surface. Brush it with butter. Pour the crackers in the middle of the pastry (length side). Make layers of apples, walnuts, sugar, cinnamon and vanilla powder. Fold the empty sides of pastry into middle side, wrapping the filling.

Layer the baking pan with parchment paper. Roll in the apple strudle on the baking pan. Bake it for 45 minutes or until the pastry become golden brown.

DADAR GULUNG PISANG COKELAT (MILKY BANANA CHOCOLATE CREPES)

It was delicious, easy and simple dessert. My hubby loved it so much :). But, since I tried to made it from 2 kind of flours (bread flour and all-purpose flour) the result was a bit different.

Using bread flour, the crepes were crispier than if you use all-purpose flour. Also, by using bread flour, it gave you the better result for crepes. The crepe will not teared off easily. Both were good taste tho :).

Dadar Gulung Pisang Cokelat (Milky Banana Chocolate Crepes)

Ingredients:

Crepes:

150 gr flour (Belzy -- all-purpose or bread flour are ok)

1/4 tsp vanilla powder

1/4 tsp salt

1 tbsp sugar

1/2 tsp baking powder

450 ml fresh milk

1 egg, whisk

Butter for greasing the pan (Belzy -- I used olive oil instead of butter)

Filling:

Ripe bananas (Belzy -- del monte or sunripe)

Baked peanuts (Belzy -- I used minced walnut and panbroil it)

Cheddar cheese (Belzy -- I skipped it)

Semi sweet chocolate, melted

Directions:

1. In a bowl, combine flour, vanilla powder, salt, sugar and baking powder. Pour gradually milk and egg, whisk until incorporated and smooth.

2. Grease pan with olive oil (or butter), and pour in a big spoonful batter. Cook it until it forms crepe.

3. Lay 1 crepe on a wooden board (or any flat plate), spread 1 teaspoon of chocolate, place banana in the middle of the crepe and drizzled with minced nut. Then, roll it.

4. Serve it while it warms. Enjoy!

PUDING KACANG HIJAU (MUNG BEAN PUDDING)

A simple healthy sweet dessert!! If you dislike mung bean soup, I bet you'll like this one :)

Puding Kacang Hijau (Mung Bean Pudding)

Ingredients:

100 gr mung bean

1 package of agar-agar powder

400 ml water (for boiling the mung bean)

500 ml coconut milk

100 gr sugar

Directions:

Boil mung bean until tender, drained it from the soup. Let it cool.

Blend well the bean with coconut milk with blender.

In a pan, cook agar-agar powder, sugar, pandan leaf and blended bean over medium heat, stirring constantly until the mixture begins to thicken and boiling. Remove from heat.

Pour the agar-agar mixture into pudding mold. Let it cool and hard before refrigerated.

Serve it cold.