My first post since long time hiatus from this blog. Pardon me. It’s winter in this part of the world so I thought it would be nice to have something sweet for dessert to warm the cold night. Black glutinous rice is Indonesian traditional dessert ( bubur ketan hitam ). I have never known how to make it before and thought it would be complicated enough to make. But I was wrong. It’s pretty easy and it’s good for your soul 🙂
- 250g black glutinous rice, wash and rinse. soak over night.
- 1 liter of water or a bit more.
- 2 pandan leaves, tight in a knot.
- a bit of salt
- 150 gr palm sugar
- 1 or 2 tablespoon of raw sugar
For the coconut milk:
- 500gr of coconut milk ( I use Ayam Brand in a can )
- salt to taste
- 1 pandan leaves, tight in a knot
- Soak the glutinous rice over night. Then rinse.
- Boil water, add the glutinous rice and pandan leave.
- Cook the glutinous rice until it becomes soft and kind of like porridge. Stirring occasionally.
- Add water if it becomes too thick.
- Add palm sugar, salt, and sugar. Mix until the palm sugar dissolved.
- Meanwhile, heat the coconut milk in a small pan with pandan leave until just boiling. Put aside.
- Serve the glutinous rice and pour a bit of coconut milk in every serve. It can be served warm or cold.
It’s 41 degree outside, it’s way too hot to spend the Australia Day outdoor! Instead, I am making this yummy dessert for later in the evening, my kids love it and pretty much easy to make. Though the only consuming time is the freezing time!
2 litres vanilla ice-cream
250g cherries / raspberries
100g dark chocolate, chopped
100g silvered almonds, toasted
- Remove ice-cream from the freezer and set aside to soften slightly for 10 minutes.
- Meanwhile, pit cherries and roughly chop. Using kitchen scissors, quarter the marshmallows.
- Stir the cherries, marshmallows, chocolate and almonds through the ice-cream until well combined. Transfer the cherry mixture to a large loaf tin and place in the freezer to freeze overnight. To serve, scoop evenly among individual serving bowls and serve immediately.
This is an easy gluten-free chocolate brownie recipe that takes no time at all to prepare. Normally, I don’t really like brownie because it’s too sweet for my taste. But this recipe is good and the fact that it uses 70% dark chocolate make it irresistible.
200g 70% cocoa chocolate, chopped into small pieces
125g butter, diced
3/4 cup caster sugar
1/3 cup rice flour
1/2 cup almond meal
1/4 tsp bicarb
1/2 cup macadamia nuts, chopped
Cocoa to dust
Pre-heat oven to 190 degree celsius. Line 23 cm by 23 cm lamington/brownie tin with baking paper. Melt chocolate and butter together in a bowl over a pot of simmering water.
Whisk sugar and eggs together until doubled in volume. Then add melted chocolate and mix well.
Sift rice flour and bicarb, add to chocolate mix with almond meal and macadamia. Fold together. Pour into prepared tin and bake for 15 minutes, then lower temperature to 170 degree and bake a further 10 minutes. Cool in tin. Slice to desired size when cool. Serve dusted with cocoa.
this dessert is very easy and quick to make. my kids and dh love this puddings very much that now everyone look forward to dessert night!
1/2 cup caster sugar
65g unsalted butter, softened
2 tsp finely grated lemon zest
3 eggs, separated
1/3 cup plain flour, sifted
1 cup buttermilk
1/3 cup lemon juice
icing sugar, thick cream to serve
- Preheat oven to moderately slow, 160 celcius degree. Lightly grease 6 x 1/2 cup ovenproof rameskins or dishes.
- Beat the sugar and butter together with electric beaters until light and creamy. Add the lemon zest and egg-yolks and beat until well combined. Add the flour and buttermilk alternately until just combined. Stir in the lemon juice (the mixture will look curdled).
- Beat the egg-whites in a clean bowl until stiff peaks form. Gently fold into the mixture between prepared dishes, then place in a large deep baking tray.
- Pour enough boiling water in the base of the pan to come halfway up the sides of the dishes. Bake for 25-30 minutes or until puddings are set and light golden. Serve puddings dusted with icing sugar and with a dollop of thick cream.
I called this ‘black’s brownies’ for I’ve got the recipe from my friend Mrs. Nur Black :p It’s very easy to make, don’t even need an electric mixer…it’s perfect for an afternoon tea.
200 gr dark chocolate
100 gr butter
2 tbs water
1/2 cup caster sugar
2 tspn vanilla essence
2 eggs (lightly beat)
1/3 cup plain flour
150 gr white chocolate, chopped
2/3 macadamia nuts
Pre-heat oven 150 celcius. Line baking tray with baking paper. Cook dark chocolate, butter, and water until just smooth. Add caster sugar, stir. Take out the mixture from the stove then add eggs, vanilla essence, flour, combine. Add white chocolate and nuts.
Bake 30 minutes or until the brownies is firm. Cool it down. You can put it in the fridge before you cut the brownies into pieces.
this is another easy cake to make, taste delicious and not too rich or too sweet. great company for cuppa time….
Cut the apple into thin slices. Arrange the first layer of apples to the buttered dish. Meanwhile using electric mixer, mix the eggs, sugar, and butter for about 3 minutes. Add the flour, milk and baking powder. Mixing them all very slowly. Pour the mixture onto the dish then another layer of apples, sprinkle with sugar and cinnamon, and the mixture, top with another layer of apples. Bake for about 40 minutes at 180 celcius.
note: the apple cake in the photo I baked it for a bit too long, that’s why it’s burnt a bit on the side.
A sponge pear pudding, baked with a caramel sauce made with golden syrup, that is delicious served warm with cream or ice cream
4 large ripe pears, peeled, cored, and sliced
125g plain flour
2tsp baking powder
125g caster sugar
75g butter, melted
1 medium egg, beaten
150g light brown sugar
4 tbsp golden syrup
Preheat the oven to 180 C. Arrange the pear slices in the base of a buttered 1.5 litre ovenproof dish.
Sift the flour and baking powder together into a bowl and add the caster sugar, milk, butter and egg. Whisk together for 2-3 minutes until pale in colour, then pour over the pears.
To make the caramel sauce, place the brown sugar and syrup in a small pan and add 250ml cold water. Cook over a moderate heat, stirring until the sugar has dissolved. Without stirring, allow to reach boiling point, then remove from the heat.
Carefully pour the sauce over the pudding, then bake for 35-40 minutes until the sponge is golden. Allow to stand for 5 minutes before serving with cream or vanilla ice cream