Sumber : Rozzan

Bahan A
10/11 gm serbuk agar-agar
150 gm gula melaka + 1 sudu makan gula pasir
870 ml air
2-3 helai daun pandan (simpul)

Bahan B
10/11 gm serbuk agar-agar
150 gm gula pasir
870 ml santan (dari 2 biji kelapa parut putih)- saya gunakan 400ml santan KARA + 470 ml air) - ni kes mls nak perah lerr..1 sudu teh garam

Bahan C
Loyang berukuran 8"x 8"x 3"sedikit pewarna cokelat (optional)

Cara-Cara
1) Masak Bahan A sehingga mendidih. Masak pula Bahan B sehingga mendidih.
2) Tuang ke dalam loyang sebanyak 200ml agar-agar plain (Bahan A). Biarkan sebentar sehingga ia hampir keras, baru dituangkan lapisan kedua iaitu 200 ml agar2 santan (Bahan B). Biarkan sehingga lapisan kedua ini hampir keras juga.
3) Kemudian tuangkan lapisan seterusnya berselang-seli, plain dan coklat. Ulangi melapis sehingga agar-agarnya habis digunakan.
4) Agar-agar yg hendak digunakan itu haruslah berada di atas api yg kecil, supaya ia senantiasa cair dan mudah bila dibancuh dgn pewarna.
5) Setelah selesai melapisnya, tunggu hingga ia sejuk, barulah didinginkan dalam peti sejuk. Enak dihidangkan dalam keadaan dingin.

Sumber : resipi citarasawan

Bahan A
200 gm tepung kacang hijau
50 gm tepung hoon kwee
40 gm tepung kanji
1/2 sudu teh garam
1 sudu teh pewarna hijau

Bahan B
300 gm gula melaka
100 gm gula halus
2 helai daun pandan
800ml santan pekat KARA
400 ml air


Loyang 9" empat segi

Cara:
1. Satukan bahan B, masak sehingga gula larut. Ketepikan.
2. Satukan semua bahan A, kecuali pewarna didalam mangkuk dan tuangkan bahan B tadi, kacau rata dan tapis.
3. Bahagikan adunan kepada 2 bahagian satu bahagian warna asal dan satu bahagian lagi dimasukkan pewarna hijau.
4. Setiap bahagian pula dibahagi kepada dua. Tuangkan satu bahagian warna hijau dan kukus selama 10 minit.
5. Apabila masak ambil satu bahagian warna asal dan tuangkan keatas lapisan pertama tadi. Kukus selama 10 lagi. Ulangi proses mengukus dengan diselang selikan adunan. Sekiranya selepas 15 minit terdapat takungan air dipermukaan lapisan hendaklah dikeluarkan air tersebut. ini adalah kerana mendapan kacang hijau dan air dari kukusan yang terbentuk dipermukaannya. Tutup loyang dengan aluminium foil untuk mengelakkan air dari menitik.
6. Untuk lapisan yang terakhir kukus selama 25minit sehingga masak.

Sumber : Rozzan.blogspot.com

Bahan-Bahannya:
1 tin jagung (whole kernel corn)
250 ml santan pekat (bubuhkan secubit garam)
450 ml air
175 gm gula pasir
1 helai daun pandan(dimasak hingga mendidih dgn api perlahan lalu disejukkan)
200 ml air
1 paket tepung Hoon Kwee(dicampur dan kacau rata)

Cara:
1) Campuran air dan tpg Hoon Kwee dimasukkan ke dalam periuk dan dikacau sebentar dgn api yg kecil.
2) Kemudian, masukkan air gula dan santan pekat. Teruskan mengacau bancuhan ini dgn api perlahan sehingga menjadi adunan yg hampir pekat. Masukkan jagung dan terus kacau.
3) Apabila adunan menjadi kental, tutup api dan angkat periuk.
4) Bubuh lebih kurang 2 sudu makan adunan ke atas kepingan plastik atau daun pisang dan bungkus dgn rapi. Ini hendaklah dilakukan sewaktu adunan masih panas. Setelah selesai semua adunan, biarkan sebentar sehingga panasnya hilang sebelum dimasukkan dalam peti sejuk .
5) Nagasari Jagung ini enak dimakan ketika sejuk. Selamat mencuba

Sumber : resipi citarasawan

Bahan A
200g gula melaka
240 ml air

Bahan B
3 biji telur (saiz sederhana)
135 gm gula pasir
1 sudu teh esen vanilla

Bahan C
240g tepung gandum
1/2 sudu teh baking powder
3/4 sudu teh bicarbonate of soda
1/4 sudu teh garam(Kesemua bahan ini diayak)

Bahan D
40 gm mentega dicairkan
6-7 biji pisang raja

Cara:
1) Masak bahan A dan jadikan air gula. Kemudian tapis dan sejukkan.
2) Pukul bahan B hingga kembang.
3. Masukkan bahan C yang telah diayak sedikit demi sedikit sambil dikacau-kacau hingga rata.
3) Masukkan mentega cair serta (bahan A) sirap gula melaka dan kacau rata-rata hingga sebati.
4) Sapukan acuan-acuan kecil dengan mentega. Tuangkan separuh adunan kedalam acuan kemudian, letakkan hirisan pisang keatas adunan tadi.
5) Kukus adunan yang telah dibubuh dalam acuan-acuan tadi itu selama 15-20minit. Sejukkan dahulu sebelum keluarkan dari acuan.

Source : Chezannies.blogspot.com

Ingredients
1 can (15 oz) cream style corn
1 can (15 oz) sweet corn kernels
3 cups and a bit more water
2 cubes chicken bouillon (or if you want, you can substitute some of the water in this recipe with chicken stock)
1/2 onion, sliced thin (or if you like onion, you could use the whole onion)
40g butter (about 3 Tbsp)
4 Tbsp All-purpose flour
400ml milk (about 1 1/2 cups)
salt and pepper to taste
Optional ingredients: diced potatoes, broccoli, cauliflower, carrots.

Optional garnish ingredients: grated cheese, and chopped green onions.

Method:
1. Fry onions and butter on low heat, stirring constantly till onions are soft but not brown.
2. Add flour and stir well for 3 minutes.
3. Add water and chicken bouillon. Let it come to a boil but don't let it start to bubble. Turn heat to medium-low and cook for 5 more minutes, stirring occasionally. (If using potatoes or carrots, add now.)
4. Add milk and cream style corn and sweet corn kernels. Heat on medium-low for another 5-10 minutes (if using other vegetables, add now).
5. Add salt and pepper to taste and continue to simmer for an additional 5 minutes till soup is thicker.
6. Serve and garnish as desired.

Source : Chezannies.blogspot.com

Ingredients:
2 cups (10 oz) unbleached all-purpose flour
1 Tbsp baking powder
3 Tbsp sugar (more for sprinkling)
1/2 tsp salt
5 Tbsp (2.5oz) cold, unsalted butter
1/2 cup dried currants
*1 cup heavy cream (more for brushing)
*Currants can be replaced with raisins although I’m not so keen on raisins. A variation that I like is to add 1 Tbsp grated orange zest and 1/2 cup dried cranberries instead of currants.

Preheat oven to 425 F (220 C).
Place flour, baking powder, sugar and salt in a bowl and mix. Cut in butter until it resembles coarse meal.(At this point, you can freeze the mixture in a container for later.)
Add currants. Mix. Stir in heavy cream until it comes together in a shaggy ball. It will still have lots of loose, sandy pieces. If you think it's too loose and sandy, you can add a little bit more cream to bind it a bit more -- it shouldn't affect the outcome if a bit more cream is added.

*Note: I find that pouring the cream in slowly and mixing it little by little is more efficient than dumping the cream in all at once.
Place batter on a floured surface and roughly work it into a ball.
Press the ball down into a rectangular shape
Fold the dough like you're folding a business envelope (in thirds, first right fold to center, then left fold to center). Notice that it is still quite shaggy and loose. That's ok.
Press the dough down again into rectangular shape in a vertical position. Do the business envelope fold again, this time top third to center then bottom third to center. The dough will still be a little sandy and loose--don't worry about it...the less you work it, the flakier it will be.
Now, press the dough down into a circle. Cut it into 8 large or 16 small triangles.
Separate the individual scones and place them on a baking tray that is lined with parchment paper. Brush the top of the scones with cream and then sprinkle each one with a little sugar.
Bake for 12-15 mins until golden brown on top.

Source : Chezannies.blogspot.com

Ingredients
210g sugar
240g water
80g butter
6 eggs
160g condensed milk
180g all-purpose flour
2½ tsp baking soda

Method
1. In a saucepan over low heat, caramelize the sugar until it turns a dark golden brown.
2. Slowly and carefully pour the water into the caramel. CAUTION! The caramel is very hot and the water will quickly boil and steam. Stir until the caramel is dissolved in the water and it becomes a thin syrup. Remove from heat.
3. Add the butter and set the pan aside to cool.
4. Preheat oven to 350*F.
5. Mix together the egg and condensed milk in a bowl.
6. Sift the flour and baking soda together into the egg and milk. Mix well.
7. Pour the caramel butter sauce into the batter and mix well.
8. Pour the batter into a greased, 9-inch round cake pan. Let it sit for 5 minutes for the bubbles to begin developing.
9. Bake at 350*F with bottom heat only (no convection!) for 1 hour or until a skewer inserted into the cake comes out clean.
10. When the cake is cool,turn it out onto a plate. Slice and serve.

Rotiboy Mexican Coffee Bun

Bahan-bahan
Resipi :  Doh Asas Bun Manis Resipi (1)

Topping
200gm mentega
160gm gula ising
3 biji telur di pukul ringan
2 tbsp serbuk kopi segera di larut dengan 1 tbsp air
200gm tepung gandum
50gm tepung jagung

Cara-cara
Pukul mentega dan gula hingga kembang, masukkan telur dan pes kopi, pukul rata.  Masukkan tepung dan gaul hingga sebati.  Simpan di dalam peti sejuk sehingga hendak di gunakan.

Inti :
Mentega beku di potong kiub
Gula perang secukupnya
(Gaul kiub mentega dengan gula perang baru dimasukkan ke dalam bun)

Cara-cara :
1. Ikut step doh asas bun. Baru di ikuti langkah di bawah :-
2. Timbang doh seberat 60gm, canai dan bentukkan bulat kemudian masukkan kiub mentega yang di gaul dengan gula perang di tengahnya.  Bulatkan kembali doh dan biarkan hingga mengembang 2 kali ganda.
3.  Keluarkan topping dari peti sejuk, biarkan lembut dan masukkan ke dalam piping bag.  Gunting sedikit muncungnya dan pipekan ke atas bun bermula dari tengah bun, berbentuk spiral.  Buat hingga habis.
4.  Bakar di rak tengah pada suhu 180C selama 15 minit atau hingga keperangan.

Source : Chezannies.blogspot.com

Cake batter ingredients:
180 g butter
170 g castor sugar
3 eggs
20 g cocoa powder (sifted)
120 g self-raising flour (all purpose flour plus 1 ½ tsp baking powder and ½ tsp salt)
1 tsp. baking powder

Cream Cheese layer ingredients:
250 g cream cheese
60 g castor sugar
1 tsp. vanilla essence
1 egg

(Note: original recipe calls for 1/2 cup of water but I totally left it out because I found the cream cheese batter to be too watery. It may be because my eggs are extra large but if you find that your consistency is too thick, add just enough water to have a flowing consistency.)

Method:
1. Cream the butter and sugar till creamy.
2. Beat in eggs one at a time.
3. Fold in dry ingredients (cocoa powder, flour and baking powder) and mix thoroughly.
4. Divide mixture into half.
5. For cream cheese layer: mix all the ingredients together and beat well.
6. Pour half of the cake batter into a 7" round or square tin then pour cream cheese mixture on top.
7. Lastly, pour the remainder of the cake batter on top of the cream cheese mixture. If you like, you can swirl with a chopstick to get a marble effect or just leave it as it is. This part is a little tricky, the cake batter is very little and the marble layer is thick. It doesn’t matter if you find pockets of white cream cheese layer that isn’t covered by the top layer thoroughly—just do you best to cover it as well as you can.
8. Bake at 350 F (160 C) for about 60 mins. or till skewer comes out clean.
9. Remove from oven and leave it to cool completely before slicing

Chocolate Indulgence Cakes

Chocolate Chiffon
Bahan A
30gm serbuk koko (larutkan dgn 120ml air suam)
4 biji kuning telur (telur diasing putih dan kuning)
100gm gula kastor
130gm tepung naik sendiri
1/2 tsp baking powder
1/2 tsp soda bicarbonate
60ml mentega (dicairkan)/minyak jagung
1 tsp esen vanila

Bahan B
4 biji putih telur
60gm gula kastor
1/4 tsp cream of tartar

Cara-cara
1. Panaskan oven pada suhu 180C. Satukan bahan A dan pukul hingga kembang menggunakan high speed.
2. Di dalam mangkuk lain pukul bahan B (putih telur) hingga kental guna high speed.
3. Satukan bahan A ke dalam bahan B secara kaup balik. Tuang ke dalam loyang 9" dan bakar selama 40 minit atau hingga masak.
4. Angkat dari loyang dan telengkupkan kek di atas redai biarkan betul-betul sejuk baru di potong kepada 4 lapisan.

Filling : Mousse Coklat Hitam :
200gm chocolate masakan hitam
2 kuning telur (di pukul dahulu)
2 putih telur (di putar hingga kembang)
60gm gula kastor
1/2 tbsp mentega
250ml Anchor whipping cream (tawar) - di pukul hingga pekat
1 1/2 tbsp gelatin
50ml air
simpan sedikit adunan untuk di sapu tipis kepada kek)

Filling : Mousse Coklat Putih :
200gm coklat masakan putih
100ml susu segar UHT
2 kuning telur (di pukul dahulu)
2 putih telur (di putar hingga kembang)
60gm gula kastor
250ml Anchor whipping cream (tawar) - di pukul hingga pekat
2 tbsp gelatin
50ml air

Topping Coklat Ganache
150ml Anchor whipping cream (tawar)
350gm coklat masakan hitam
1 tbsp mentega cair
(Masak secara double boiler, panaskan whipping cream *** hingga berbuih di tepi periuk, masukkan coklat dan mentega, kacau hingga cair dan tuang ke atas kek)

*** Hiasan :  Untuk piping coklat ganache di atas kek, sejukkan dahulu coklat di dalam peti sejuk selama 4 jam.  Keluarkan dari peti sejuk dan kacau dengan hand whisk hingga rata, masukkan ke dalam piping bag dengan nozzle pilihan dan pipe di atas kek atau di tepinya.  Setelah siap masukkan kembali kek yang di hias dengan coklat ke dalam peti sejuk.

*** Untuk mendapatkan coklat ganache yang lebih keras tambahkan sukatan coklat masakan lagi banyak lagi pekat teksturnya dan sesuai untuk membuat bunga atau border.

Cara-cara :

Mousse Coklat Hitam
1. Rendam gelatin dgn air sehingga kembang. Cairkan secara double boiler hingga gelatin larut. Ketepikan
2. Cairkan coklat masakan secara double boiler, masukkan kuning telur ke dalam adunan coklat cair diikuti mentega dan gelatin cair, gaul hingga sebati. Angkat.
3. Di dalam mangkuk lain, putar putih telur dan gula hingga kembang, kaup balik ke dalam adunan coklat yang masih panas kemudian masukkan whipping cream yang diputar, gaul hingga rata.

Mousse Coklat Putih
1. Rendam gelatin dan air sehingga kembang. Cairkan secara double boiler hingga gelatin larut. Ketepikan.
2. Cairkan coklat masakan putih secara double boiler, masukkan kuning telur ke dalam adunan coklat cair diikuti gelatin cair, gaul hingga sebati. Angkat.
3. Di dalam mangkuk lain, putar putih telur dan gula hingga kembang, kaup balik ke dalam adunan coklat yang masih panas kemudian masukkan susu cair dan whipping cream yang diputar. Gaul hingga rata.
4. Masukkan mousse ke dalam peti sejuk selama 4 jam sehingga beku. Kemudian keluarkan dan pukul dengan whisk menggunakan high speed hingga pekat dan bertanduk. Seeloknya mousse coklat putih di buat sehari lebih awal. *** dan di simpan di dalam peti sejuk.  Apabila hendak di gunakan, whisk semula hingga kembang baru di sapu ke atas kek.

Cara-cara :
1. Potong chiffon kek kepada 4 lapisan.
2. Lapisan Pertama : Letak kek ke dalam loyang 9" (loose base tin). Tuang mousse coklat putih di atasnya dan ratakan.
3. Lapisan Kedua : Letak kek di atas lapisan pertama, tuang mousse coklat hitam di atasnya dan ratakan.
4. Lapisan Ketiga : Letak kek di atas lapisan kedua, tuang baki mousse coklat putih dan ratakan.
5. Untuk lapisan terakhir, letak kek di atas lapisan ketiga dan simpan di dalam peti sejuk semalaman.
6. Keluarkan kek dari acuan, sapu tipis dengan mousse coklat hitam keseluruh kek dan simpan sekejap di dalam peti sejuk hingga beku.
7. Letak cake di atas wire rack dan tuang topping coklat ganache, biar coklat mengeras baru di hias.
8. Potong menggunakan pisau yang direndam di dalam air panas, lap dan potong kek.

Note :  Jika mousse coklat hitam masih lagi cair setelah dimasukkan gelatin, simpan dulu beberapa jam di dalam peti sejuk baru di sapu ke permukaan kek.  

Source: allrecipes.com

Ingredients
1 cup all-purpose flour
1 cup cake flour
1 tsp baking soda
1 tsp salt
4 tsp powdered green tea
1 1/4 cups white sugar
1 cup vegetable oil
3 eggs
1 cup plain yogurt
1 1/2 tsp vanilla extract

for Green Tea Cream Cheese frosting
1 1/4 cups confectioners’ sugar
2 tsp powdered green tea
2 tbs butter, softened
1 (3 ounce) package cream cheese, softened
1/2 tsp vanilla extract
1 1/2 tsp milk

Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 – 9 inch round pans. Sift together the all purpose flour, cake flour, baking soda, salt and green tea powder; set aside.
- In a large bowl, beat together sugar, oil and eggs until smooth. Stir in 1 1/2 tsp vanilla. Beat in the flour mixture alternately with the yoghurt, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
- To make green tea frosting: sift together confectioners’ sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
- To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of the cake. Dust with green tea powder if desired. Serve cold at room temperature.

Source : Mbak Rita

Ingredients
- 325 g sugar
- 325 ml hot water
- 50 g butter
- 1/2 can (150 ml) sweet condensed milk
- 2 t baking powder
- 6 large eggs

Sift:
- 200 g cake flour
- 1 t bicarbonate soda
- 1/4 t salt
- 1/4 t vanilla powder


Directions:
1. Melt the sugar in low heat until caramelized. Add water and continue boil until caramel thoroughly dissolved. Remove, cooled.
2. Combine butter, milk, and baking powder. Beat until white and fluffy. Set aside.
3. Beat eggs until just incorporated (*see NOTE). Add dry ingredients alternately with caramel and DO NOT stop beating in low speed.
4. Add butter & milk mixture. Beat well. (*The mixture is not thick but still liquid-like) Pour into 22 cm well greased and floured tulban tin.
5. Bake for 60 mins in 180C oven.

NOTE:
Heat sugar in very low heat for getting a nice and good caramel. High heat would burn the caramel and could be such a waste.

Pour the water into caramel with extra caution. It would spark if you pour the water at once. Wait until the caramel has dissolved then stir gently until caramel completely dissolved.

Use only HOT WATER!!!

Beat eggs just till just incorporated, NO NEED to beat it until fluffy. By doing this you will got those beautiful pores like sponge inside the cake.

Leave the cake +/- 10 mins in the prepared tin before being baked.

If the cake surface already brown before its time, put a piece of foil to cover the cake to prevent it from burnt

Recipe by Pak Sahak

Portion A
150g dark cooking chocolate
100g butter

Portion B
5 eggs
200g caster sugar
1 tbsp cake emulsifier (simply omit this)

Portion C
100g cake flour
20g corn flour
40g milk powder
40g chocolate powder
1 tsp salt
1 tsp baking powder
Chocolate rice/chocolate sprinkles (about 3 tablespoons)
Lined and greased Ø20 cm round cake tin

Directions:
1. Preheat a steamer till boiled.
2 Melt Portion A. Set aside. Cooled.
3. Whisk Potion B with electric whisker till light and fluffy (+/- 7 minuten).
4. Stir in melted Potion A. Fold in Potion C gently. Mix till combine.
5. Pour half of the mixture into prepared tin. Steamed for 10 minutes.
6. Sprinkle the chocolate rice over semi-cooked mixture. Pour in the rest of the chocolate mixture. Steamed till completely cooked (about 20 minutes).
7. Remove from steamer. Turn it out and serve warm or cold with ice cream, a dollop of cream, or anything u like.

Bahan-bahan
180gm mentega
360gm coklat masakan
150gm gula perang
5 biji telur di pukul ringan
115ml susu segar
330gm tepung gandum
90gm serbuk koko
2 tsp baking soda

Krim Cheese
250gm cream cheese
60gm gula kaster
2 biji telur

Hiasan : coklat masakan putih/hitam di cairkan secara double boiler

Cara-cara
1.  Alas loyang 9" empatsegi dengan kertas minyak.  Panaskan kukusan.
2.  Ayak tepung gandum, serbuk koko dan baking soda.  
3.  Cairkan mentega dan coklat masakan secara double boiler. Angkat, masukkan gula dan kacau hingga gula larut. Masukkan telur dan susu, gaul rata.
4.  Masukkan tepung, serbuk koko dan baking soda.   Sebatikan hingga rata dan bahagikan kepada 2 bahagian.
5.  Adunan krim cheese :  Pukul krim cheese dan gula hingga sebati, masukkan telur satu persatu dan pukul hingga licin.
6. Tuang 1 bahagian brownies ke dalam loyang dan ratakan, kukus selama 15 minit.
7.  Angkat dan masukkan adunan krim cheese di atas adunan yang di kukus tadi, ratakan, kemudian kukus selama 10 minit.
8.  Angkat dan tuangkan baki adunan brownies, tutup loyang dengan aluminium foil dan kukus dengan api yang besar selama 30 minit atau apabila di cucuk tidak melekat pada lidi.
9. Sejukkan kek, dan hias dengan coklat putih dan hitam atau yang di sukai.

Source : Kuebali.blogspot.com

Ingredients:
350ml egg whites (about 12 egg whites)
200g caster sugar (I reduced to 150g)
1tsp Cream of tartar
½ tsp baking powder
100ml half and half or evaporated milk or just milk
½ tsp table salt
½ tsp yellow food colouring (just omit this one)
100g all-purpose flour
20g corn flour
30g milk powder
100g carrot, finely shredded
50g cheddar cheese, shredded (add some more like me, 75g)

Topping:
1tsp cinnamon powder, mix with
1 tbsp icing sugar

Directions:
1. Sift the dry ingredients altogether in a large mixing bowl.
2. Pour in milk, shredded carrot and cheese. Mix using wooden spoon until smooth.
3. Preheat the oven to 180°C.
4. In other mixing bowl, beat egg whites till foamy, add cream of tartar. Beat again till combine. 5. Stir in sugar and salt gradually. Beat until egg whites mixture gets into peak forms.Gently fold in egg whites mixture on carrot mixture so the air won’t loose too much. Fold until well combined.
6. Pour into prepared cupcakes paper. Bake for 20 minutes or golden brown.
7. Cooled in racks before sift the topping onto.Makes 24 cupcakes

Source : Kuebali.blogspot.com

1/3 cup sugar
250 grams cream cheese, softened
2 small eggs
½ cup semisweet chocolate chips
2 ¼ cups all purpose flour
1 ¼ cups sugar
¼ unsweetened baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1 ¼ cups water
½ cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla

Heat oven to 350*F. Line 16 regular-size muffin cups with baking cups.
1. In medium bowl, beat 1/3 cup sugar and the cream cheese with electric mixer on medium speed until smooth.
2. Beat in eggs. Stir in chocolate chips; set aside.
3. In large bowl, beat all remaining ingredients on low speed 30 seconds, scraping bowl occasionally. Reserve 1 ½ batter.
4. Fill each muffin cup with about 1 rounded tablespoonful batter (1/3 full).
5. Spoon 1 tablespoons cream cheese mixture onto batter in each cup.
6. Top each with about ½ rounded tablespoon reserved batter.
7. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean

Source : Amy

Ingredients :
120g self-raising flour
1 tsp baking powder
70g castor sugar
1/8 teaspoon salt
50g quick cooking oats
30g currants
75g butter, melted
1 egg
250ml milk

Method :
1. Sift the flour and baking powder together.
2.Grease a 12-hole muffin tray lightly with corn oil and preheat oven to 200°C.
3. Put sifted dry ingredients in a mixing bowl. Stir in sugar, salt, currants and oats.
4. Combine milk, egg and melted butter in a small bowl.
5. Add to the flour mixture. Mix in quickly and thoroughly with a wooden spoon.
6. Spoon mixture into prepared muffin tray.
7. Bake for 15-25 minutes or until muffins are well risen and golden brown. Serve the muffins hot.

Sumber : Chef Annuar

Bahan-bahan
150gm gula kastor
150gm majerin
1/2 sdt esen vanila
1/2 sdt pes lemon
2 biji telur Gred B
120gm tepung gandum
80gm tepung jagung
1 sdt serbuk penaik
100gm kismis
50gm mentega cair utk di lengser
3 sdt tepung gandum utk ditabur di dalam acuan.
50gm serbuk gula snow utk hiasan

Cara-cara :
1. Putar gula bersama marjerin, esen vanila dan pes lemon hingga kembang.
2. Masukkan telur satu persatu dan kacau hingga sebati.
3. Gaul tepung gandum, tepung jagung dan serbuk penaik di dalam bekas berasingan dan tuang ke dalam adunan marjerin. Kacau hingga sebati.
4. Masukkan kismis dan kacau rata.
5. Sapu mentega cair pada acuan dan tabur sedikit tepung. Buang lebihan tepung pada acuan.
6. Masukkan adunan kek memenuhi 3/4 acuan.
7. Bakar kek sehingga masak pada suhu 170c lebih kurang 40 minit.
8. Sejukkan dan hias dengan serbuk gula snow.

Sumber : Che Annuar

Bahan-bahan

150gm kek span coklat
50gm jam raspberi
30gm kismis
50gm coklat masakan (dicairkan)
200gm coklat urai

Cara-cara :
1. Hancurka kek spn coklat menggunakan tangan.
2. Masukkan jem bersama kismis dan coklat masakan
3. Gaul rata sehingga menjadi doh.
4. Bentukkan bulat sebesar bola pingpong dan golek pada coklat urai.

Petit Four

Bahan-bahan 
3 biji telur (Gred B)
2 biji kuning telur (Gred B)
100gm gula kastor
80gm tepung gandum
20gm serbuk badam
1/2 sb ovalette
1 sb susu tepung
1/2 sdt esen badam
50gm mentega (dicairkan)
200gm jem buah-buahan
150gm krim putar manis (whip toping) utk hiasan
150gm coklat urai utk hiasan

Cara-cara :
1. Campurkan telur, kuning telur, gula, tepung gandum, serbuk badam, ovelette, susu tepung dan esen badam. Putar dgn kelajuan tinggi sehingga kembang.
2. Perlahankan putaran, masukkan mentega cair dan kacau rata.
3. Masukkan adunan setinggi kira-kira 1.5cm didalam dulang bakar berkuran 30.5cm x 30.5cm (12 inci x 12 inci) yg dileser dan dialas kertas minyak.
4. Bakar sehingga masak pada suhu 190c lebih kurang 10 minit dan sejukkan.
5. Potong kek menggunakan pemotong bulat berukuran garis pusat 5cm (2 inci).
6. Sapu jem pada kepingan pertama, Letak kepingan kedua diatasnya dan sapu jem.
7. Letak lapisan ketiga dan sapu krim di sekeliling kek dan lekatkan coklat urai.
8. Isikan krim di dalam kelongsong kertas yg diletakkan nozel bintang dan picit krim pada sekeliling bahagian atas kek.
9. Letak jem buah-buaha di tengah-tengah kek.

Sumber : Mamafami

Ingredients : 10 g serbuk agar-agar
3 cups water
1 cup sugar
1 tablespoon cocoa powder
1/2 cup water
1 litre Dutch Lady Chocolate Milk
1 can Fruit Cocktail

Method :
1. Mix well 1 tablespoon cocoa powder with 1/2 cup water. Strain.
2. Boil jelly powder with 3 cups water.
3. When boiling, add in the sugar and cocoa mixture.
4. Let it boil for a little while more then remove from heat.
5. Add in the chocolate flavoured milk and stir well.
6. Pour the mixture onto a pyrex dish or a tray and leave to set.
7. Serve with Fruit Cocktail.

Note : 1. I didn't use Dutch Lady Chocolate Milk, instead, I mix fresh milk with Nestle Hot Chocolate Powder.
2. I didn't serve with Fruit Cocktail. Love it just the way it is

Sumber : (Hanieliza) / Mamafami

Ingredients :
8 ripe bananas ~ mashed
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons milk powder
1 egg
1 cup flour
1 teaspoon bicarbonate soda
a bit of margarine

Method :
1. Sift flour with bicarbonate soda. Set aside.
2. Mix well the mashed bananas, salt, sugar and egg.
3. Fold in the sifted dry ingredients till well incorporated.
4. Heat the non-stick pan and grease with a bit of margarine.
5. Put a spoonful of the bater onto the pan and flatten it.
6. Cover the non-stick pan and let the bater cook till golden brown. It's best done on medium heat to avoid the blackish color.
7. Flip over, so that the other side will get cooked as well.
8. Serve with honey or golden syrup or with whatever your heart desire...

Sumber : Mamafami

Ingredients :
250 g Philladelphia Cream Cheese
45 g flour
100 g sugar
2 tablespoons honey
200 ml fresh cream
2 eggs
2 tablespoons Strawberry Yogurt
1 tbs lemon juice
red coloring

Method :
1. Beat cheese and sugar till light and fluffy.
2. Add in eggs, one at a time and continue beating.
3. Add in yogurt, lemon juice, honey and flour. Continue beating.
4. Finally, pour in the fresh cream and mix well.
5. Divide the mixture into 2 portions. One portion to be left plain and the other half, add the red coloring.
6. Take a scoop of the red mixture and drop it in the middle of the cake tin. Then a scoop of plain mixture on top of the red. Continue this procedure till all mixture is finished.
7. Bake in a preheated oven at 160 C for 50 - 60 minutes

Sumber : Mamafami

Ingredients :
200g cream cheese (room temperature)
50ml fresh milk
3 eggs (seperated)
100g castor sugar
30g cornstarch
2 tablespoons lemon juice
1/2 teaspoon cream of tartar

Method :
1. Preheat oven at 175C. Line 18cm cake tin with grease proof paper.
2. Soften cream cheese in large bowl. Add milk and continue mixing on medium speed.
3. Add 1/2 of the castor sugar, egg yolks, cornstarch, lemon juice and cream of tartar, combined together.
4. Whisk egg whites in seperate large bowl until stiff peak formed. Add the remaining sugar little by little until mixture stands in stiff peak.
5. Fold half of egg whites mixture into cream cheese as gently as possible. Fold the remaining eggs gently but thoroughly.
6. Water bath bake for 45 mins on the lower shelf.
7. Leave in the tin until cool enough to handle.

For topping LEMON CHEESE FROSTING
Ingredients :
125g cream cheese
30g castor sugar
50g fresh cream
2 tablespoons lemon juice

Method : Beat till creamy and ready to garnish the cake. Chill the cake before serving.

Sumber : Mamafami
(Makes 40)

Ingredients :
3/4 cup icing sugar
1 cup margarine
1 cup maziena (corn flour)
1 egg yolk
1 3/4 cups flour
Jam for filling
Paper cups

Method :
1. Beat icing sugar and margarine till light and creamy.
2. Add in egg yolk and continue beating.
3. Add corn flour and mix well.
4. Add in flour, a bit at a time till a soft dough is formed.
5. Roll about 3/4 cm thick and cut using a round cutter.
6. Spread a bit of jam on top and fold into 2.
7. With two folded pieces, join them together to form a flower shape.
8. Put in small papercups and bake till golden brown

Sumber: Majalah Perempuan April 1997

Bahan-Bahan:
1000 gm tepung gandum
800 gm mentega
400 gm gula aising
100 gm kuning telur
Parutan kulit lemon secukupnya
Jem rasberi secukupnya

Cara:
Campurkan semua bahan yang disediakan, kemudian uli hingga menjadi doh yang lembut. Canaikan adunan setebal 3 mm. Terap dengan acuan bulat sebagai lapisan bawah. Untuk bahagian atas terap dengan acuan kecil sehingga mendapat satu gelang. Bakar dalam ketuhar sehingga masak. Setelah sejuk lapiskan dengan jem rasberi. Boleh juga dihias dengan manik-manik

Sumber: Majalah Perempuan Mac 1997

Bahan-Bahan:
1 mangkuk telur ayam
1 mangkuk tepung gandum
1 mangkuk santan pekat
¾ mangkuk gula pasir
1 cawan pati daun pandan
4 sudu besar bijan goreng tanpa minyak
1 cawan minyak kelapa

Cara:
Telur, gula pasir dan air daun pandan dimesin kemudian ditapis. Masukkan tepung gandum ke dalam adunan ini sedikit demi sedikit sambil digaulkan hingga sebati. Panaskan acuan dengan sedikit minyak yang sudah disapukan di dalamnya. Kemudian tuang adunan dan taburkan bijan diatasnya. Bakar adunan hingga masak. Setelah itu bolehlah dihidangkan.

Sumber: Majalah Jelita Februari 1993

Bahan-Bahan:
12 gm (¼ cawan) gula halus
115 gm (¾ cawan) tepung gandum
300 ml (1 ½ cawan) santan Pekat daripada ½ biji kelapa
Secubit garam
½ camca teh esen pandan
2 biji pisang (raja atau jenis lain yang biasa).

Cara:
Bancuh gula, tepung, santan, garam & esen hingga sebati. Tapiskan ke dalam loyang 18 sm x 10 sm yang telah dilengser minyak. Potong isi pisang secara menyerong & nipis ke dalam bancuhan. Kukus 20-30 minit atau hingga keras . Biar sejuk sebelum dipotong

Sumber: Majalah Jelita Disember 1997

Bahan-Bahan:
150 gm labu kuning
450 gm keledek
3 biji telur (dipukul)
200 gm gula pasir
½ biji kelapa (diambil santan)
150 gm tepung serba guna
60 gm tepung beras
3 camca besar minyak sapi
Sedikit garam

Cara:
Rebus labu kuning dan keledek di dalam periuk berasingan. Lecek kedua-duanya hingga lumat. Kacau labu bersama keledek lecek, telur, gula pasir, pati santan, tepung beras, tepung serbaguna, minyak sapi dan garam didalam acuan bulat ukuran 22 cm yang telah dilengserkan dengan sedikit minyak. Bakar ia pada suhu 200 darjah Celcius dengan api di atas dan di bawah hingga ia masak. Biar ia sejuk sebelum dipotong.

Sumber : resipi citarasawan

Bahan-bahan :
1 cawan gula (200gm)
2 cawan tepung (250gm)
300 ml santan pekat
400 ml air
3 biji telur
2 sudu besar minyak sapi, dicairkan
1/2 tsp garam
1/4 tsp pewarna kuning
1 tin jagung cream

Cara-cara :
1. Sebatikan semua bahan, kecuali jagung cream kacau dengan whisk hingga rata, tapis. Kemudian masukkan jagung cream.
2. Leser acuan dengan mentega dan panaskan dalam oven sekejap pada suhu 180c.
3. Keluarkan acuan dan tuangkan adunan tadi, dan bakar selama 35 minit atau hingga masak dan kekuningan. Sejukkan sebelum dipotong.

Sumber: Resepi Indonesia Idaman

Bahan-Bahan:
1 cawan tepung beras
4 ½ cawan santan pekat
Garam secukup rasa
Gula secukup rasa
250 gm pisang (dikupas kulit dan dihiris)
250 gm pisang masak (dikupas dan dibelah dua memanjang)
Daun pisang (dilayurkan untuk membungkus)

Cara:
Campurkan tepung, santan dan garam secukup rasa. Bancuh supaya adunan rata. Masukkan gula secukup rasa. Masukkan pisang yang dihiris. Masak sambil mengacaunya di atas api yang sederhana hingga kental. Bubuh sedikit campuran itu di atas daun pisang. Letakkan sebelah pisang di tengahnya. Bungkus supaya berbentuk empat persegi panjang. Kukus selama 10 minit hingga masak

Sumber: Sajian Selera Malaysia

Bahan-Bahan:
2 ketul ubi kayu (sederhana besar)
1 biji kelapa parut (jadikan 3 cawan santan)
1 cawan gula merah
4 camca besar tepung gandum
½ cawan gula pasir
Sedikit garam

Cara:
Ubi kayu dibersihkan dan diparut. Setelah itu, perahkan airnya dan gaulkan dengan dua cawan santan. Masukkan gula, gula merah dan sedikit garam dan kacau hingga larut. Tuangkan adunan ke dalam loyang dan kukuslah hingga masak. Sementara itu, bancuh tepung gandum dengan baki santan dan sedikit garam. Apabila ubi tadi telah masak, tuang bancuhan santan ke atasnya dan kukus lagi hingga masak. Setelah sejuk bolehlah dipotong.

Sumber : Datin Jun

Bagi Lapisan Bawah
500ml air
180gm gula pasir
300ml santan pekat
10gm agar - agar powder
500gm cendol
sedikit garam

Bagi Lapisan Atas
500ml air
200gm gula merah
300ml santan pekat
10gm agar - agar powder
1 biji kuning telur
sedikit garam

Cara-cara:

Bagi Lapisan Bawah
Masakkan air, agar-agar powder dan gula sehingga mendidih.Masukkan santan dan garam. Biarkan mendidih sedikit.Masukkan cendol. Kacau sedikit. Angkat. Tuangkan kedalam acuan.

Tips : untuk acuan. Basahkan dengan sedikit air. Lapikkan dengan plastic (saiz plastic mestilah lebih besar dari acuan) supaya mudah keluarkan dari acuan nanti untuk dipotong.

Bagi Lapisan Atas
Masakan gula merah dengan sedikit air (drp 500ml dalam resepi ye) sehingga gula hancur. Tapiskan air gula.Masukkan air gula + baki air dan agar-agar powder. Masak sehingga mendidih.Kocoh kuning telur di dalam santan. Tuangkan santan kedalam adunan. Masukkan garam. Biar mendidih sekejab. Padamkan api.

Tips : Sebelum tuang adunan atas, pastikan adunan bawah sudah keras dan cucuk dengan garpu di serata adunan.
Tips 2 : Tuang adunan lapisan atas perlahan-lahan. Sebaik-baiknya tahan adunan dengan sudu supaya adunan jatuh dengan perlahan.

Sumber : Mat Gebu

Bahan disatukan:-
170 g tepung beras
40 g tepung ubi
500 ml air
1/2 camca teh garam
1/2 camca teh serbuk lada sulah
1/4 camca teh serbuk rempah lima (5 spices)
1/2 camca teh serbuk pati ayam MAGGI

Bahan lain:-
300 g keladi, dikupas dan potong dadu
50 g udang kering, direndam 10 minit dan toskan
6 biji bawang merah kecik, dihiris halus
1 biji cili merah
3 camca besar minyak masak
Daun sup/bawang secukupnya

Cara membuatnya:-
1- Satukan "bahan disatukan" dan kacau dgn wisk hingga sebati. Ketepikan.
2- Panaskan minyak, goreng keladi hingga sedikit perang, angkat dan toskan. Kemudian masukkan bawang merah yg dihiris dan goreng hingga kuning, angkat dan toskan.
3- Masukkan udang kering dalam kuali yg sama dan goreng hingga perang. Masukkan bancuhan no.1 dan dikacau. Gunakan api kecil.
4- Masukkan keladi dan gaul hingga rata, angkat dan salin ke dalam tin berukuran (8 x 8 x 3) inci yg telah di sapu dgn sedikit minyak dan ratakan adunan tadi. Kukus atas air mendidih selama 40 minit. Angkat dan sejukkan.
5- Untuk menghidang, potong bentuk kiup atau serong, salut dgn sedikit tepung dan goreng dgn minyak sedikit sehingga permukaan jadi perang, hias dgn cili merah, daun sup/bawang dan bawang goreng sebelum dihidangkan bersama sos cili atau sambal tumis...

Sumber : Mat Gebu

Bahan Utama :-)
300 gm sengkuang cina
1 camca teh pewarna merah*2 camca besar air*(*disatukan)
4 camca besar tepung ubi
2.5 liter air ais
3 liter air

Bahan Lain :-)
Air gula (masak 3/4 cawan gula pasir dengan 3/4 cawan air dan 2 helai daun pandan)
500 ml santan pekat/susu cair/susu segar*
1/2 camca teh garam*(*disatukan)
Air batu secukupnya

Cara membuatnya :-)
Kupas sengkuang cina (kalau susah nak dapat, boleh guna sengkuang biasa), cuci dan potong dadu, rendam dalam bancuhan warna merah dan biar 20 minit. Toskan dan masukkan ke dalam beg plastik. Masukkan tepung ubi dalam beg plastik tadi, dan goncang hingga sengkuang tadi disaluti tepung ubi, ayak untuk membuang lebihan tepung.
Panaskan 3 liter air hingga mendidih, masukkan sengkuang cina yang bersalut tepung ubi tadi dan biar hingga timbul. Cedok keluar biji2 delima yang timbul tadi dan terus masukkan ke dalam bekas berisi air ais. Buat hingga siap dan biar biji delima berendam dalam air ais.

CARA PENYEDIAAN :- Dalam mangkuk sesuai, cedok keluar isi biji delima mengikut kuantiti yang dikehendaki, tuang pati santan dan juga air gula mengikut tahap kemanisan yang diingini. Letak air batu seckupnya. Boleh dihidangkan sebagai pencuci mulut...Selamat mencuba!!!

Pandan Layer Cake

Bahan Kek Sponge
125gm gula kaster
125gm tepung kek
15gm ovalette
5 biji telur
1 sudu teh serbuk penaik
40ml air daun pandan + pewarna hijau
75ml minyak masak

Bahan A (Kastad Pandan)
500ml air pandan (kisar 5 helai daun pandan)
180gm gula kastor
1 sudu besar serbuk agar-agar segera (instant jelly)

Bahan B
400ml santan pekat KARA
85gm tepung Hoen Kwee hijau
1 sudu teh pewarna hijau epal
1/8 sudu teh garam halus

Loyang 9" Loose Base Tin

Hiasan : Whip cream (jika suka) dan kelapa kering

Cara Membuatnya :
1. Satukan semua bahan kek kecuali minyak masak, pukul dengan speed perlahan hingga bergaul rata kemudian pukul dengan speed tinggi selama 6 minit hingga pekat dan bertanduk. Tukar ke speed sederhana dan masukkan minyak masak, putar hingga sebati.
2. Alaskan loyang dengan kertas minyak dan tuang adunan dan bakar pada suhu 180C selama 45 minit atau hingga masak.
3. Sejukkan kek dahulu dan potong kepada 3 atau empat lapisan
4. Kastard Pandan : Satukan semua bahan A dalam periuk, masak di atas api sederhana hingga mendidih.
5. Dalam mangkuk lain, satukan bahan B, gaul hingga sebati dan tidak berketul. Masukkan adunan ini ke dalam adunan A, kacau di atas api sederhana hingga adunan pekat dan mendidih. Angkat dan sejukkan sebentar.
6. Sediakan Loyang bulat 9" loose base tin (boleh ditanggalkan bawahnya) yang di basahkan terlebih dahulu. Masukkan satu lapisan kek span dan tuangkan 1/3 kastard pandan di atasnya hingga menutupi lubang di sekeliling loyang. Hentakkan loyang sedikit supaya kastard dapat sampai ke dasar loyang.
7. Letakkan lapisan kedua kek span dan tuang lagi krim kastard. Buat hingga habis lapisan kek.
8. Hentakkan 2-3 kali loyang di atas meja supaya kastard padat ke bahagian bawahnya.
9. Biarkan kek sejuk baru di masukkan ke dalam peti sejuk.
10. Keluarkan kek dari acuan dan hias dengan whip cream (dipukul dahulu) dan taburan kelapa kering.

Kuih Lapis Asli

Bahan-bahan :
2 cawan tepung beras
1 1/2 cawan tepung gandum
2 sudu besar tepung ubikayu
1 cawan gula pasir
600 ml santan pekat
800 ml air
sedikit garam
1 sudu teh esen ros
sedikit pewarna merah dan putih

Cara Membuatnya :
1. Masukkan tepung beras, tepung gandum, gula, garam, santan dan air dalam sebuah mangkuk. Gaul hingga adunan sebati. Tapiskan.
2. Bahagikan adunan kepada dua bahagian. Warnakan merah dan putih
3. Panaskan loyang dalam pengukus. Tuangkan dua senduk adunan merah dalam loyang. Tutup periuk kukus dan kukus 5 - 10 minit
4. Tuangkan pula adunan putih dan kukus 5 minit. Buatlah cara yang sama hingga adunan habis. Lapkan penutup kukus setiap kali hendak menutupnya semula.
5. Apabila kuih telah masak, angkat dan sejukkan.

(Sumber : Majalah RASA)

Bahan-bahan :
250 gm minyak sapi
150 gm gula aising
150 gm tepung suji
300 gm tepung gandum
30 gm susu tepung
secubit garam
ceri merah - untuk hiasan
cawan kertas secukupnya

Cara Membuatnya :
1. Pukul gula dan minyak sapi hingga kembang.
2. Masukkan garam, tepung suji, tepung gandum dan tepung susu.
3. Adunkan hingga jadi doh yang lembut. Rehatkan 15 minit.
4. Bulatkan dan masukkan dalam mangkuk kertas.
Hiaskan dengan ceri yang telah dihiris kecil.
5. Bakar selama 20 minit hingga masak.

Source : Joyofbaking.com

Pate Brisee (Short Crust Pastry):
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water

Apple Filling:
2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced) (about 900 grams sliced)
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1 tablespoon lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)

Garnish:
Softly whipped cream or vanilla ice cream

Method :
Pate Brisee:
In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator.

Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.


Make the Apple Filling:
In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let the apples macerate at room temperature for about two hours.
Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have at least 1/2 cup (120 ml) of juice. Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized. (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)

Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften and become pliable. Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.

Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices.

Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes.

Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream.

Store at room temperature for 2 to 3 days.
Makes one 9 inch (23 cm) pie

Sumber : Majalah Saji 2006

Bahan Kek Keju :
400ml krim putar
10gm gula kastor
80gm tepung jagung
80gm mentega
7 biji putih telur (buat maringue)
7 biji kuning telur
2 buku krim keju (sebuku 250gm)
200gm coklat chips
1 sudu besar jus lemon

Bahan Coklat Ganache :
500gm coklat masakan
250ml krim putar
120gm mentega
1 sudu kecil minyak jagung

Cara-cara :
1. Sediakan bahan A. Pukul mentega, krim keju dan gula kastor hingga sebati. Masukkan tepung jagung dan pukul rata. Campurkan kuning telur satu persatu bersama krim putar serta satu sudu besar jus lemon. Pukul sebati.
2. Akhir sekali masukkan putih telur yg telah dibuat meringue bersama chocolate chip dan kaup-balikan bersama adunan tersebut. Masukkan ke dalam bekas yang telah disalut dgn kertas aluminium dan letakkan di atas dulang berisi air.
3. Bakar di dalam oven bersuhu 160c selama satu satu jam. Sejukkan di dalam chiller semalaman sebelum dihias.

Hiasan Coklat Ganache :
Cairkan coklat masakan, mentega dan krim putar menggunakan kaedah double boiler. Kemudian masukkan sesudu minyak jagung dan gaul sebati. Biarkan semalaman di dalam chiller hingga pekat. Hiaskan kek keju tadi dgn coklat ganache dan taburkan gula aising diatasnya.

Sumber : Majalah Saji 2006

Bahan Pastri Pai:
500gm tepung gandum
200gm mentega
2 biji telur
125ml susu segar
10gm garam
1 biji telur

Bahan Inti :
600gm daging lembu (potong dadu)
100gm bawang merah (cincang)
30gm bawang putih (cincang)
50ml minyak masak
20gm serbuk lada hitam
100ml air
30gm tepung gandum
2 helai daun bay
sedikit garam

Cara-cara :
1. Uli tepung bersama mentega hingga sebati. Kemudian barulah masukkan telur, susu dan garam. Uli sekali lagi dan ketepikan.
2. Sementara itu sediakan bahan-bahan untuk membuat intinya. Panaskan minyak dan tumiskan bawang merah dan bawang putih hingga naik bau.
3. Selepas itu masukkan tepung gandum, lada hitam, daun bay dan kacau rata.
4. Masukkan air bersama daging sehingga daging masak dan kisar bersama sedikit garam. Kemudian ketepikan.
5. Canai doh pai dgn penggiling menjadi 2 mm tebal dan potong bulat. Kemudian masukkan doh tadi ke dalam acuan pai. Seterusnya masukkann inti ke dalam pai dan tutupkan dgn lebihan pastri.
6. Sapukan pai tadi dgn kuning telur dan bakar pada suhu 160c selama 20 minit sehingga pai berwarna kekuningan.

Sumber : Majalah Saji 2000

Bahan A
500gm tepung roti (high protein)
75gm gul kastor
1 sudu kecil garam
3/4 sudu besar yis kering
1 sudu kecil pelembut roti (Lacinta)
1 sudu besar susu tepung

Bahan B
100gm ais
1 biji telur
2 sudu besar susu pekat manis

Bahan C
40gm mentega (suhu bilik)
40gm shortening

Bahan D
3 biji ubi kentang direbus dan dilecek
1 sudu besar minyak jagung

Hiasan
50gm gula kastor
100gm coklat masakan
50gm coklat masakan putih

Cara-cara :
1. Sediakan bahan-bahan yang diperlukan.
2. Masukkan telur ke dalam ais, kacau seketika kemudian masukkan susu, kacau lagi sehingga rata. Ketepikan.
3. Dalam mangkuk adunan, masukkan kesemua bahan A dan bahan C. Putar 3 minit dgn kelajuan perlahan sehingga rata.
4. Masukkan bahan B sedikit demi sedikit ke dalam tepung. Pukul lagi selama 10 minit dgn kelajuan sederhana.
5. Masukkan bahan D dan pukul lagi selama 10 minit.
6. Doh mestilah elastik, lembut dan berkilat. Jika keras masukkan sedikit air sejuk.
7. Masukkan doh ke dalam plastik. Rehat selama 30 minit pada suhu biasa, biar ia naik sekali ganda.
8. Keluarkan doh drp plastik, pukul doh secara memanjang.
9. Potong doh setiap satu seberat 40gm, rehatkan doh diatas dulang beralas tepung selama 30 minit. Tutup dgn plastik agar kekal lembab.
10. Setelah naik, buat lubang ditengahnya, rehatkan lagi selama 30 minit. Setelah naik goreng dan tuskan minyaknya. Ketepikan.

Hiasan :
Sementara itu. cairkan coklat masakan dan gula kastor secara double boiler, celupkan sebahagian donat di dalam coklat.
Cairkan juga coklat putih, masukkan ke dalam piping bag, griskan dipermukaan donat yg bercelup coklat masakan. Keringkan coklat dan hidangkan.

Sumber : resipi citarasawan

Bahan-Bahan
30gm agar-agar segera
2 1/2 cwn gula kasar
1 1/2 cwn keladi yang direbus dan dilenyek
1 tin susu cair
1 kotak santan segera
secubit garam
2400ml air
1 sudu kecil tepung jagung
beberapa titis perwarna ungu
beberapa titis esen keladi

Cara-cara :
1. Masak agar-agar bersama air sehingga mendidih, kemudian masukkan susu cair, gula, santan dan garam.
2. Biarkan mendidih sekali lagi.
3. Bahagikan adunan kepada dua bahagian, satu dibiarkan warna asal manakala satu lagi dicampurkan perwarna ungu, keladi lenyek, esen keladi dan tepung jagung.
4. Masak semula di atas api adunan bercampur kelai sehingga mendidih.
5. Sediakan loyang empat segi, lapiskan selapis-selapis berselang-seli putih dan ungu. Tinggalkan sedikit kedua-dua adunan.
6. Setelah keras, potong nipis dan lekatkan pada bahagian dasar dan keliling loyang. Tuangkan baki adunan ke dalam loyang perlahan-lahan agar agar-agar yg melekat pada dasar dan sekeliling loyang tidak tertanggal.
7. Biarkan keras, baru dihiaskan.

Source: http://www.joyofbaking.com

4 ounces (120 grams) semi sweet chocolate, chopped
2 1/4 cups (270 grams) cake flour
3/4 cup (60 grams) unsweetened cocoa powder (not Dutch-processed)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (240 ml) hot coffee or boiling water
1 cup (240 ml) buttermilk
1 1/4 cups (280 grams) unsalted butter, room temperature
2 1/4 cups (450 grams) granulated white sugar
5 large eggs
1 1/2 teaspoons pure vanilla extract

Coconut Pecan Frosting:
1 1/4 cups (125 grams) pecans
1 cup (200 grams) granulated white sugar
1 cup (240 ml) evaporated milk (can also use light or heavy cream)
3 large egg yolks, lightly beaten
1/2 cup (113 grams) unsalted butter, cut into pieces
1/8 teaspoon salt
1 1/2 cups (150 grams) sweetened flaked coconut
1/2 teaspoon pure vanilla extract

Method :

German Chocolate Cake:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, three - 8 x 2 inch deep (20 x 5 cm) round baking pans. Dust with flour.

In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and let cool to room temperature.

In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a small bowl, combine the coffee and buttermilk.

In the bowl of your electric mixer, or with a hand mixer, cream the butter. Add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Scrape down the sides of the bowl. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat to combine.

Add the coffee/buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated. Fold in the melted chocolate.

Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 - 35 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 20 minutes. Butter or lightly spray a wire rack with a non stick vegetable spray before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.


Coconut Pecan Frosting:
Preheat the oven to 350 degrees F (177 degrees C). Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, let cool, and then coarsely chop.

In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat. Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable.

To Assemble:
Place one layer of cake, on your serving plate, and cover with one third of the frosting. Place the second layer of cake, onto the first cake layer and frost with another one-third of the frosting. Then add the third cake layer and frost the top of the cake with the remaining frosting (the sides of the cake are left bare). The finished cake can be stored at room temperature for a couple of days or it can be refrigerated.

Serves 14-16 people.

Source: http://www.joyofbaking.com

2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) safflower or canola oil
1 1/2 teaspoons pure vanilla extract


Chocolate Ganache Frosting:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
1 tablespoon (14 gram) unsalted butter

Garnish: (optional)
Dried banana chips

Method :
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache

White Butter Cake:

1 3/4 cups (175 grams) sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar, divided
2 large eggs, separated eggs white
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk
1/8 teaspoon cream of tartar

Filling:
1/4 cup strawberry puree (sauce) or 1/4 cup of your favorite jam

Cream Cheese Frosting:
1/2 cup (113 grams) unsalted butter, room temperature
1 - 8 ounce (227 grams) cream cheese, room temperature
2 1/2 cups (290 grams) confectioners' (icing or powdered) sugar, sifted
zest of 1 lemon or orange
1 teaspoon pure vanilla extract

Fresh Berries

Note: Cream of tartar is used when whipping egg whites to stabilize them, and to prevent over beating and the whites from drying out.

Method :
Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Grease and flour two - 8 inch (20 cm) round cake pans. Alternatively spray pan with Baker's Joy. Line bottom of pan with parchment paper and grease and flour parchment paper. Set aside.

White Butter Cake:
While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.

In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)


Cream Cheese Frosting:
Cream the butter and cream cheese together until nice and smooth with no lumps. Add the confectioners' sugar, one cup at a time, beating well after each addition. Scrape down the sides of the bowl. Add the zest and vanilla extract and beat on high speed until the frosting is light and fluffy.


Assemble:
Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with about 1/4 cup of strawberry sauce or your favorite jam. Next, spread about 3/4 cup of the frosting on top of the sauce or jam. Place the next cake layer, top of the cake facing down, onto the filling. Spread the remaining frosting over the top and sides of the cake. Cover and refrigerate until serving time. Just before serving garnish the top of the cake with fresh berries.

Makes one - 8 inch (20 cm) two layer cake.

Sumber : resipi citarasawan

Topping:
55 grams butter
160 grams gula perang
1 tin nenas (bulat), toskan airnya

Cake Batter:
195 grams tepung gandum
2 tsp baking powder
1/4 tsp garam
113 grams butter
200 grams gula kastor
1 tsp esen vanila
2 biji telur grade B (asingkan putih telur)
120 ml susu segar
1/4 tsp cream of tartar


Cara-cara :

Panaskan oven 180c dan letak rack ditengah oven. griskan loyang 9 in dgn majerin

Topping:
Cairkan butter dan gula perang dgn api perlahan hingga menjadi gula hangus. Tuangkan ke dalam loyang kek, atur hirisan nenas dgn cepat sebelum gula perang mengeras.

Adunan Kek:
1. Satukan tepung gandum yang telah diayak bersama baking powder dan garam. ketepikan.
2. Pukul butter dan gula hingga kembang, masukkan esen vanila. Masukkan kuning telur satu persatu dan tepung sedikit demi sedikit bersama dgn susu segar, pukul hingga sebati.
3. Dalam mangkuk lain, pukul putih telur bersama cream of tartar hingga keras. kemudian masukkan putih telur tadi ke dalam adunan kek dan dikaup balik hingga adunan sebati.
4. Tuangkan adunan kek tadi kedalam loyang dan bakar hingga masak.
5. Keluarkan dari oven dan terbalikkan ke atas rack dan biarkan sejuk sebelum dipotong.

Source: http://www.joyofbaking.com

Cranberry Filling:

1 - 12 ounce (340 grams) bag of fresh or frozen cranberries
1/2 cup (100 grams) granulated white sugar
2 cups (480 ml) water
zest of one lemon or orange

Graham Cracker Crust:
2 cups (200 grams) of graham wafer crumbs or finely crushed Digestive biscuits
2 tablespoons (25 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted

Cheesecake Filling:
24 ounces (680 grams) (3 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)

1 cup (200 grams) granulated white sugar
1 tablespoon (12 grams) all purpose flour
4 large eggs, room temperature
1 tablespoon heavy whipping cream
1 teaspoon pure vanilla extract

Method :

Cranberry Filling:
In a medium sized saucepan, place cranberries, sugar, and water. Then, over medium-high heat, cook the ingredients until boiling, stirring to dissolve the sugar. Reduce the heat to medium low and gently boil the filling, stirring often to prevent the filling from burning, until it becomes thick and syrupy and reduced to about 2 cups (480 ml). Remove from heat, stir in the zest, and let cool completely before using. (I like to make and refrigerate the cranberry filling the day before I make the cheesecake.)

New York Cheesecake:
Grease, or spray with a non stick vegetable spray, a 9 inch (23 cm) round springform pan. Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven.

Crust:
In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.

For Filling:
In the bowl of your electric mixer (can use a hand mixer) place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the cream and vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour half the cheesecake filling into the pan. Take one-half cup of the cranberry filling and place spoonfuls over the cheesecake batter and then swirl gently with a knife. Top with the remaining cheesecake batter. Spoon another one-half cup of the cranberry filling over the cheesecake batter and swirl gently with a knife.

(Note: You will have leftover cranberry filling which can be served with the baked cheesecake.) Place the cheesecake pan on a larger baking pan (to catch any drips) and place in the oven.

Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for another 60 to 70 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated at least eight hours or overnight. Serve the cheesecake with the leftover cranberry filling.

Makes one - 9 inch (23 cm) cheesecakes

Serves about 12-14 people.

Source: http://www.joyofbaking.com

Choux Pastry:
1/2 cup (70 grams) all purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt
1/4 cup (4 tablespoons) (57 grams) unsalted butter
1/2 cup (120 ml) water
2 large eggs, lightly beaten

Egg Wash Glaze:
1 large egg
1/8 teaspoon salt

Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar

Garnish:
Powdered (Confectioners or icing) sugar

Method :

Choux Pastry:
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In a bowl sift together the flour, sugar and salt. Set aside.

Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart. Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack.


For whipped cream:
In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form.

To Assemble:
Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar.

Makes 12 cream puffs.

Source: http://joyofbaking.com

Crust:

1 cup (100 grams) graham wafer crumbs or crushed digestive cookies
1 tablespoon (15 grams) granulated white sugar
4 tablespoons (55 grams) unsalted butter, melted


Filling:

2 - 8 ounce (454 grams) packages of cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
2/3 cup (130 grams) granulated white sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream

Garnish: (Optional):
Strawberry Puree and/or fresh berries


Method :

Cheesecakes:
Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven. Line 12 - 2 3/4 x 1 1/2 inch muffin cups with one - 2 inch (5 cm) wide x 6 inch (15 cm) long strip of parchment paper. (The ends will hang over the sides of the cups to be used as handles to lift out the baked cheesecakes.)

For Crust:

In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press about a tablespoon of crumbs on the bottoms of the 12 muffin cups lined with parchment paper. Cover and refrigerate while you make the filling.

For Filling:

In the bowl of your electric mixer(or with a hand mixer), beat the cream cheese on low speed until smooth. Add the sugar and beat until combined. Scrape down the sides of the bowl and add the eggs, one at a time, beating about 30 seconds. Add the vanilla extract and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.
Bake for about 18 - 20 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).

Remove cheesecakes by first running a sharp knife around the inside edge of the muffin cups to loosen the cheesecakes. Then, taking hold of the two strips of parchment paper, carefully lift each cheesecake from the muffin cups. Gently peel off the parchment paper and place on your serving plate. Top with strawberry sauce and/or fresh berries.

Makes 12 individual cheese cupcakes.

Source: http://www.joyofbaking.com


Topping:

5 tablespoons (1/3 cup) (70 grams) unsalted butter
2/3 cup (140 grams) light brown sugar
8 ounces (2 1/4 cups) (227 grams) fresh cranberries


Cake Batter:

1 1/2 cups (195 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup (120 ml) milk
1/4 teaspoon cream of tartar


Method :
Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan.

Topping:

Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking for a few more minutes until the sugar starts to caramelize. Then remove from heat, and pour into your prepared cake pan. Sprinkle evenly with the fresh cranberries.


Cake Batter:

In a large bowl, sift or whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer,or with a hand mixer, cream the butter with the sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 25 - 35 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool for about 15 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.

Serve with softly whipped cream.

Note: If you use frozen cranberries the cake will take a little longer to bake than if you are using fresh cranberries.

Makes one - 9 inch (23 cm) cake. Serves 6 to 8.

Bahan-bahan
210 gm tepung gandum
250 gm gula perang
30 gm serbuk koko
1 tsp baking soda
240 ml air
80 ml minyak jagung
1 tbsp cuka makan (optional)
1 tsp esen vanila
1/2 tsp garam halus

Cream Cheese Filling:
250 gm cream cheese, lembutkan pada suhu bilik
70 gm gula kaster
1 biji telur Gred A
1/2 tsp esen vanila

Cara-cara
1.  Pukul cream cheese dan gula hingga licin.  Masukkan telur, esen vanila dan pukul sekejap hingga sebati.  Masukkan ke dalam piping bag.  Gunting sedikit muncungnya.
2.  Panaskan oven pada suhu 180C.  Sediakan acuan cupcake.
3.  Ayak tepung, serbuk koko, garam dan baking soda ketepikan.  Satukan air, minyak jagung dan cuka.  Kemudian masukkan sedikit demi sedikit ke dalam adunan tepung.  Gaul hingga rata. 
4.  Sudukan 1/2 adunan ke dalam acuan.  Picit cream cheese filling di tengahnya sehingga cheese timbul di permukaan.  Buat sehingga habis.
5.  Bakar selama 25 minit atau sehingga tidak melekat pada lidi apabila di cucuk.

Bahan Kulit:
400g tepung gandum
200g kelapa parut putih – digoreng keperangan, biar sejuk & kisar halus
2 camb tepung beras
1 biji telur - dipukul
2 camt serbuk penaik
garam secukupnya
4 camb marjerin
air secukupnya
minyak untuk menggoreng

Bahan Inti:
200g kacang hijau
180g gula kaster

Untuk inti: Goreng kacang hijau tanpa minyak hingga berbau harum. Bila sejuk, kisar dengan gula hingga hancur, ketepikan. Gaul tepung, kelapa goreng, tepung beras, telur, serbuk penaik, garam dan marjerin hingga sebati. Masukkan air dan uli menjadi doh. Tutup dengan kain lembab dan biar 30 min. Ambil sedikit, canai hingga nipis. Kemudian potong lebar anggaran 2cm (panjang 3.5-4cm). Lilit di sekeliling pelepah daun betik kemudian tanggalkan. Doh mesti keras sedikit agar gulungan tadi kekal bentuknya. Goreng di dalam minyak panas hingga keemasan. Bila sejuk, sumbat dengan inti.

1 1/2 tbsp milk powder
125 g cornflour
250 g sago flour
2 pandan leaves, knotted
125 g icing sugar
2 eggs Grade C (smallest)
70-90 ml very thick coconut milk (from 1 coconut)

Fry sago flour with pandan leaves over low heat. Stir till slippery in texture then remove from heat and cool. Sift sago flour. Set aside 60 g for dusting. Beat eggs and sugar till creamy. Add milk powder, sago flour and tapioca flour. Add coconut milk, a little at a time, and knead till smooth. Dust a wooden bangkit mould with tapioca flour. Press a small portion of dough into mould and cut off unwanted part. Tap mould gently on hard surface to remove dough. Place on floured baking sheets. Bake at 175 C for 25 mins or till lightly brown. Remove and place on wire rack to cool then store in airtight tins.

Doh:
300 g kanji gandum (tang meen fun)
50 g tepung ubi
25 g tepung pulut
1/2 camt garam
1 camb lemak sayuran
375 ml air mendidih

Bahan inti:
300 g isi udang, dicincang halus
75 g sengkuang Cina, dikiub halus
50 g lemak ayam, dicelur dan keringkan (kiub halus)
1 camb minyak bijan
1 camb tepung ubi
garam, gula, serbuk lada sulah

Untuk doh: Letak semua jenis tepung dan garam di dalam mangkuk. Masukkan air mendidih dan kacau dengan senduk kayu. Campurkan lemak sayuran dan uli menjadi doh lembut. Tutup dengan kain lembab dan biar 5 min. Bentukkan doh menjadi seperti sosej and potong 1 cm tebal. Canai nipis, isikan inti dan bentukkan bulat. Letak atas tin berlengser minyak dan kukus selama 6-7 min atau hingga masak.

Untuk inti: Satukan semua bahan hingga sebati.

125 g mentega
90 g gula aising
1 biji kuning telur
1 camt vanila
150 g tepung gandum
50 g kelapa parut, dikisar halus
40 g serbuk gajus
50 g tepung jagung
kuning telur, utk sapu
gajus separuh, utk hiasan

Pukul mentega dan gula hingga sebati. Masukkan kuning telur dan vanila, putar rata. Satukan dengan semua bahan lain. Adun menjadi doh. Canai dan terap dengan acuan pilihan. Atur atas tin pembakar. Sapukan dengan kuning telur dan hias dengan gajus. Bakar pada 175 C selama 20-25 min atau hingga keemasan. Biar sejuk atas redai.

Agar-agar Tembikai

Bahan-bahan
10 g serbuk agar-agar
160 g gula pasir
800 ml air
1 sudu teh esen ros, jika suka
4 biji putih telur
120 g gula kaster
pewarna merah & hijau

Cara membuatnya :
1.  Jerang agar-agar, gula pasir serta air hingga mendidih dan gula larut. Masukkan esen dan perlahankan api ke tahap paling rendah.
2.  Putar putih telur dan gula kaster hingga separuh kental.
3.  Basahkan mangkuk bulat (boleh memuatkan 2 liter).
4.  Ambil 1/8 agar-agar panas, warnakan hijau, campurkan dengan 1/8 putih telur. Kacau hingga sebati kemudian tuang ke dalam loyang. Bentukkan mengikut mangkuk (sebagai kulit tembikai).  Biar keras sedikit.
5.  Ambil 1/8 agar-agar panas lagi, campurkan dengan 1/8 putih telur dan kacau. Tuang ke dalam loyang. Bentukkan seperti bahagian putih pada tembikai (antara kulit dan isi).
6.  Campurkan warna merah pada baki agar-agar, campurkan dengan baki putih telur. Ratakan di dalam mangkuk (sebagai isi tembikai). Biar keras sebelum disimpan di dalam peti sejuk.  Hias dengan blackcurrent atau kismis sebagai biji tembikai.

Sushi Cookies  

Bahan A
120gm mentega
20gm crisco
60gm brown sugar
1/8tsp garam

Bahan B
2 biji kuning telur
1/8tsp esen vanilla

Bahan C
30gm parutan keju cheedar
20gm tepung jagung
20gm tepung ubi
40gm tepung kastard
160gm tepung superfine/redrose
1/4tsp baking powder
1/4tsp soda bikabonat
1 tbsp rumpai laut - dicincang halus

Untuk Gulung :  4 keping Nori seaweed 8" x 4"
Hiasan : Kuning telur, rumpai laut, parutan keju

Cara-cara :
1. Putar bahan A hingga sebati,  masukkan kuning telur dan pukul hingga berkrim.
2. Masukkan semua bahan C, gaul hingga menjadi doh.  Rehatkan adunan selama 15 minit.
3. Potong Nori Seaweed kepada 8" x 4".

 4. Ambil 130gm setiap doh dan gulung dgn seaweed, gulung kemas seperti mengulung sushi dan bungkus dengan plastik, simpan di dalam peti sejuk selama 3 jam atau lebih.

5. Keluarkan dari peti sejuk dan potong bulat2 setebal 1/2cm.  Jangan potong terlalu tebal.  Buat sehingga habis.

6.  Susun di dalam dulang pembakar dan bakar pada suhu 140C selama 25 minit atau hingga keperangan.


*** biskut ini agak lembut, ranggup ketika masih panas.  Simpan di dalam bekas kedap udara, bakar semula jika menyimpannya beberapa hari.

*** Boleh juga di terap dengan acuan biskut, sapu kuning telur dan hias dengan bahan hiasan sebelum di bakar.

Sumber : resipi citarasawan

Bahan A
120gm mentega
20gm crisco/shortening
60gm brown sugar
1/8 tsp garam

Bahan B
2 biji kuning telur
1/2 tsp esen vanilla
30gm pamersan cheese

Bahan C
20gm tepung jagung
20gm tepung ubi
40gm tepung kastard
160gm tepung superfine/redrose
1/4tsp baking powder
1/4tsp soda bikabonat

Bahan D
40gm serbuk gajus (dibakar dahulu)

Hiasan : Kuning telur, gajus & parutan keju

Cara-cara :
1. Bahan A putar hingga sebati dan masukkan telur satu persatu.
2. Ayak bahan C & satukan dgn bahan D
3. Masukkan dlm adunan A uli hingga jadi doh
4. Canai dan terap, hias dgn hiasan
5. Bakar pd suhu 140c selama 20 minit