Baked Curry Puffs

If you are a Malaysian, you got to love curry puffs. They are the irresistible crispy pastry filled with curried potatoes or chicken enjoyed for either breakfast or tea. There are two versions to it. One being the deep fried curry puffs while the other is the baked curry puffs. They are both mouth watering but I love the baked ones more because of the buttery pastry crust. It's just next level, you know?

I have made baked curry puffs or what they call as empanadas a few times before. However, it lacked the crisp and was too crumbly like apple pie crust. That was till I found this recipe which gave me the desired texture and tasted equally yummy.

The Recipe (yields 16 medium curry puffs)

Ingredients

3 cups All Purpose Flour
3/4 cup Butter (frozen then shredded)
1 Medium Egg (lightly beaten)
5 Tbs Ice Cold Water ( or as required to bind the dough)
A pinch of Salt

Egg-wash for a brown crust : 1 lightly beaten egg

Method

• Sift flour into a large bowl
• Add the egg and salt, shred the frozen butter using a grater and mix with your hand.
• Once a clumpy dough forms, add the cold water a tablespoon at a time until the dough is firm and doesn't stick to the sides.
• Wrap the dough using a cling film and chill for 30 mins or till ready to be used.
• Shape the curry puffs , insert the filling (less is more), brush the egg wash on top and chill for 30 minutes.
• Remove from the fridge and brush the pastry with egg wash one more time.
• Bake in a 190 C preheated oven for 20-25 minutes.

The filling is curried potato and I added wedges of hard boiled egg because it goes well with the baked pastry taste. Instead of curry leaves, I put in chopped coriander once I off the heat for it gives an extra kick with the fresh smell. Otherwise, it's just a normal curried potato with chopped onions, chillies, coriander power, Chili powder and some salt. I don't really have a recipe that I follow , mostly eye-ball everything and cook!

Let the filling cool at temperature before shaping the curry puffs. Always make sure the pastry dough is chilled. Don't keep at temperature for long as it will affect the texture of the curry puff crust.

Renuka G

Triple Chocolate Mousse Cake

Today I finally made the Triple Chocolate Mousse Cake! It's a rich flourless chocolate cake with creamy mousse layers. You cannot have more than one slice for you will savor each bite of the single piece like a trip to heaven.

I usually make modifications from a recipe or take a few and come up with my own version. This time though, I followed every single step precisely. That being mentioned, I will share you the link to the recipe and if you are lazy to navigate, I have it for below .

The Recipe

Ingredients :

For the Bottom Layer

6 tablespoons (3 ounces) unsalted butter, cut into 6 pieces, plus extra for greasing pan
7 ounces bittersweet chocolate, finely chopped
¾ teaspoon instant espresso powder
1½ teaspoons vanilla extract
4 eggs, separated
Pinch salt
⅓ cup light brown sugar

For the Middle Layer:
2 tablespoons cocoa powder, preferably Dutch-processed
5 tablespoons hot water
7 ounces bittersweet chocolate, finely chopped
1½ cups cold heavy cream
1 tablespoon granulated sugar
⅛ teaspoon table salt

For the Top Layer
¾ teaspoon powdered gelatin
1 tablespoon water
6 ounces (1 cup) white chocolate chips
1½ cups cold heavy cream

Directions

1. Make the Bottom Layer: Preheat oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan that is at least 3 inches high.

2. Melt the butter, chocolate and espresso powder in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool for 5 minutes. Whisk in the vanilla and egg yolks; set aside.

3. In a stand mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy, about 30 seconds. Add half of the brown sugar and beat until combined, about 15 seconds. Add the remaining brown sugar and beat at high speed until soft peaks form when the whisk is lifted, about 1 minute longer, scraping down the sides halfway through. Whisk one-third of the beaten egg whites into the chocolate mixture. Using a rubber spatula, fold in the remaining egg whites until no white streaks remain. Carefully transfer the batter to the prepared springform pan, gently smoothing the top with an offset spatula.

4. Bake until the cake has risen, is firm around the edges, and the center has just set but is still soft (the center of cake will spring back after pressing gently with your finger), 13 to 18 minutes. Transfer the pan to a wire rack to cool completely, about 1 hour. (The cake will collapse as it cools.) Do not remove the cake from the pan.

5. Make the Middle Layer: Whisk together the cocoa powder and hot water in a small bowl and set aside. Melt the chocolate in a large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool for 5 minutes.

6. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, granulated sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds.

7. Whisk the cocoa powder mixture into the melted chocolate until smooth. Whisk one-third of the whipped cream into the chocolate mixture to lighten. Using a rubber spatula, fold in the remaining whipped cream until no white streaks remain. Spoon the mousse into the springform pan over the cooled cake and gently tap the pan on counter 3 times to remove any large air bubbles; smooth the top with an offset spatula. Refrigerate for at least 15 minutes while preparing the top layer.

8. Make the Top Layer: In a small bowl, sprinkle the gelatin over the water; let stand for at least 5 minutes. Place the white chocolate in a medium bowl. Bring ½ cup of the heavy cream to a simmer in a small saucepan over medium-high heat. Remove from heat and add the gelatin mixture, whisking until fully dissolved. Pour the cream mixture over the white chocolate chips and whisk until the chocolate is melted and the mixture is completely smooth. Cool to room temperature, stirring occasionally, 5 to 8 minutes (the mixture will thicken slightly).

9. In the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup heavy cream at medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 15 to 60 seconds. Whisk one-third of the whipped cream into the white chocolate mixture to lighten. Using a rubber spatula, fold the remaining whipped cream into the white chocolate mixture until no white streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours.

10. The cake can be made up to 1 day in advance and refrigerated. Remove the cake from the refrigerator and let sit at room temperature for 45 minutes before releasing it from the pan. Garnish the top of cake with chocolate curls or dust with cocoa, if desired. Run a thin knife between the cake and side of the springform pan, then remove the side of pan. Cut into slices and serve. (For clean slices, dip a sharp knife into hot water and wipe dry between cuts.)

( Source: The Brown Eyed Baker)

It's pretty tricky when it comes to the mousse so make sure you measure each of the ingredient right. I have to mention, I still am a big fan of mousse recipes that has eggs in it. They have a much creamier texture compared to this one. But since the cake itself is already rich and has triple chocolate treat, this lighter version did the justice.

Renuka G

Blueberry Cheese Tarts

Given a choice between cakes and tarts, I rather pick cakes but I can't resist a yummy creamy tart like this one either. Today I baked my favorite blueberry cheese tarts! They say you will get a perfect shell if you prepare the dough a day before and keep it chilled, I didn't have that time. Or to be more honest, I didn't have the patience.  It turned out yummy still, so I'm happy. 

The Recipe (yields around 12 medium tarts)

The shell

Ingredients

85 g Butter

15 g Confectioner's Sugar

145 g All Purpose Flour (sifted)

1/2 Small Egg ( Use your discretion but avoid adding too much of the whites as it may give a hard crust)

Vanilla Extract

Steps

• Beat the butter and sugar till creamy (not pale like for cake)
• Mix the egg and vanilla extract using a whisk
• Add the flour in 2 batches. Mix with your hands till a soft dough forms.
• Wrap in cling film and keep chilled for 30 minutes if using immediately, or store overnight.
• Take a lime sized dough and press around the tart moulds.
• Fix the edges with a knife. ( Run the knife on the top, cutting the extra dough on the sides.). Prick the bottom with a fork as shown in the picture.
• Bake in a 170C preheated oven for 20 minutes.
• Once cooled, store in an airtight container.

The Filing

Ingredients

It should be a little runny, don't worry.

130 g Cream Cheese 

20 g Caster Sugar

1/2 Small egg (the remaining egg )

Vanilla Extract

Colorings (if you desire to decorate)

Blueberry jam of your choice

Steps

• Cream the cheese and sugar with a beater
• Add the egg and vanilla extract, mix at low speed.

Preparing the tart

Fill or pipe in a pea sized amount of blueberry jam into the baked shells. ( I used Steffi's)

Pour/ Pipe in the cream cheese mixture.

Decorate the tart with the colorings ( I made a cherry deco)

Bake the assembled tarts in a 170C preheated oven for 5 minutes.

I like my tarts chilled so I store them in an airtight container in the fridge. It lasts longer this way as well. You may replace the blueberry jam with other fruit jam and make a whole new flavor, that's up to you. Good luck!

Renuka G

Pandan Layer Cake

I am a huge fan of Pandan swiss roll and the fragrant smell of Pandan leaves itself. Thanks to my dad, I can get the leaves for free just beside my house. Today I attempted the Malaysians' favorite Pandan layer cake. You can find this cake in most bakeries here and at times even as birthday cakes. The cake has two components, the chiffon base and the kaya layer. If you find sponge cake to be your  strength then you may use a sponge base. The difference being, chiffon cake is more moist and has a cottony texture. It melts in your mouth like a soufflé ! A sponge cake is more light and requires separate beating of egg-whites and folding technique. The pandan kaya or custard is what gives the cake the extra kick. It is made of creamy coconut milk, jelly powder and a thickening agent, hoen kwee flour.

Recipe

The Pandan Chiffon base

Ingredients
150g Self Raising Flour
100g Caster Sugar
80 ml Melted Butter/ Vegetable oil
50ml Pandan Juice ( blend 4 pandan leaves with 90 ml water and filter the juice)

20 ml Evaporated milk ( Or coconut milk )
1 Tbs Ovellete
1 Tsp Pandan Extract
1/2 Tsp Green Colouring
5 medium Eggs

Steps

• Pre heat oven at 170C and line 2 8inch round pans with parchment paper. ( I used one springform pan of the same size but the cake expanded above the ring)
• Gather flour, sugar, eggs and ovellete in a large mixing bowl and beat at high speed till the batter turns white.
• Add the pandan juice, extract and colouring, continue beating at high speed
• Pour in the melted butter and fold using a spatula to mix.
• Spread the batter into the pans prepared and hit downwards a few times to release air bubbles
• Bake for 40 minutes and let it cool completely.

The Pandan Kaya/ Custard

Ingredients

40 ml Pandan Juice (the remaining unused for the cake + 460 ml water)

400 ml Coconut milk ( I used 50g powder + 400 ml water )

120 g Sugar

85 g Hoen Kwee Flour

1 Tsp Pandan Extract

1 Tbs Jelly Powder 

A pinch of salt

Green colouring

Steps

• Combine all the ingredients in a saucepan and whisk until smooth.
• Heat using medium flame stirring continuously. 
• Remove from heat once the kaya boils and thickens.

Assembling the cake

• Cut the cake into layers, if you desire to make more than two.
• Find a pan or tupperware that is slightly bigger and taller than your cake pan but of the same shape.
• Put one layer of cake, and pour in the custard. Repeat with the rest of the layers and finally on the top.
• Refrigerate or keep the cake in the freezer till the custard sets.
• Remove the cake by running a knife on the edges and flip on a plate, then flip again to turn it over using another plate. ( quite a process for a delicate custard)

• Decorate the cake with jelly or desiccated coconut.
• Keep the cake chilled.

I have no complaints about the taste of the cake but the process of decorating and turning the cake could be a little hard. The custard could be soft and delicate to work with, hence it might get messy if you handle it rough. Just be extra careful with that! Otherwise the cake is easy and it tastes good by itself.

Renuka G

Opera Cake Recipe

Ok this is like the whole another level of cake recipe. It has many many steps, a lot of eggs, very very creamy and yummy as heaven. If you are an ardent coffee and chocolate lover, I would reckon you try this. This is my first time trying anything quite technical. It didn't turn out polished or perfectly neat but the taste sold the cake! I mean not literally sold.  

The cake has 3 important components and one simple coffee syrup, which is basically a cup of coffee. Duh! First the jaconde, second the coffee buttercream and third the chocolate ganache. You may add chocolate glaze but I didn't because I decided to use the remaining chocolate ganache.

Recipe

Jaconde

Ingredient A

80 g Ground Almond

50 g Caster Sugar

3 Eggs

30g Butter (melted)

Ingredient B

30 g All Purpose Flour (sifted)

Ingredient C

60 g Egg Whites ( Roughly 2 eggs)

1/4 tsp Cream of tartar

25 g Caster Sugar

• Preheat oven at 180C and line a square baking pan with parchment paper.

• Mix Ingredient A at a medium speed till frothy and eggs have doubled in volume.

• Fold in the sifted flour.

• Using a clean beater and bowl, beat the egg whites and cream of tartar till frothy. Then, add the sugar  and beat at high speed till stiff peaks are formed.

• Fold the egg whites into the almond batter in two batches.

• Spread evenly in the baking pan and bake for 20 minutes.

Coffee Buttercream
1 Tbs instant-espresso powder dissolved in 1 Tbs hot water
1/4 cup Water
6 Tbs Caster sugar
2 Large egg yolks
1/2 cup Butter (cubed)

• In a sauce pan, dissolve sugar in the water using medium heat and let it boil without stirring till it reaches 238F. 

• While the syrup is heating, beat egg yolks at medium speed till pale. 

• Leave the beater running and pour in the hot syrup.

• Add the coffee mixture , continue beating till the bowl is at room temperature.

• Beat in one cube of butter at a time till the mixture is smooth and creamy. ( They may curdle, but just go for it!)

Coffee Syrup
Just make a cup of coffee using one sachet of instant coffee mix. (Easiest of all!)
Chocolate Ganache
100 g White chocolate chips
100g Semi Sweet Chocolate
30 g Butter
150 g Thickened/ heavy cream

• In a small saucepan, heat the cream with the white chocolate chips using medium heat.

• Once the chocolate chips are dissolved. Turn off the heat.

• Pour the solution into a bowl with semi sweet chocolate and butter.

• Stir till the chocolate melts completely.

• Refrigerate to ease spreading.

To assemble the cake.

It will get messy but once you cut the edges, it would look better

• Half the cake and slice each section into two. As in make it thin layers.
• Take one slice, brush some coffee on top .
• Spread the coffee buttercream.
• Place another layer brushed with coffee,pour the ganache and keep in the freezer for a few minutes so it firms up.
• One more cofee-ed layer, spread the buttercream.
• Last layer and pour the ganache.
• Place it back in the freezer for half an hour.
• Trim the edges and make a perfect rectangle.

It's pretty complicated and tiresome but definitely worth it!

Renuka G

Salted Caramel Popcorn

They say the best place to eat popcorn is at the cinemas while enjoying a new release, I beg to differ. Popcorn is extremely easy to make and all you need is the basic kitchen staples hence, you can enjoy it at home-comfort. Most recipes I found online requires corn syrup which is pretty hard to find in the supermarkets here, so this version requires none. My salted caramel popcorn is easy to make and requires or 15 minutes of preparation and 20 minutes of baking.

Recipe

The Ingredients:

1/2 cup unpopped kernels

 Caramel
1/2 cup Brown sugar
3/4 cup Butter
3 Tbs Water
1/2 tsp Bicarbonate soda
1 Tsp Vanilla extract
1 tsp Salt (not too fine)

The Steps

• Place the kernels in a microwave safe bowl or brown paper bag and pop them in the microwave at high speed for 3 minutes. ( You may coat the kernels with a little drizzle of oil)
• To prepare to the caramel, place the brown sugar and water in a saucepan, dissolve using medium heat.
• Add the butter, keep stirring and wait till the solution start to coat the back of the spoon.
• Turn of the heat, quickly add the vanilla extract and bicarbonate soda and stir as fast as you can. (Look for the sizzle sound)
• Pour the caramel immediately on the popped kernels and toss using two spatulas.
• While preparing the topping pre-heat oven at 170C. Once done, spread the popcorn on a baking tray with parchment paper and bake for 20 minutes, turning occasionaly .
• Remove the tray and sprinkle the salt on top of the popcorn. Let it cool completely. (Important to give the crunch!)
• Break the clumped ones and store in an airtight container
  

You may drizzle some melted chocolate or add nuts of your choice once done. Enjoy!

Renuka G

Walnut Carrot Cake with Cream Cheese Frosting

I am not  a big fan of carrot cake but my dad likes it very much. Today since I saw two carrots in the fridge untouched for some time, I decided to bake a walnut carrot cake with cream cheese frosting. If you were to google, you could find numerous recipes that are not alike in many ways. Some like a lot spice in their carrot cake while some just play it simple with a hint of cinnamon and the rest make do with nuts only. My recipe uses cinnamon and nutmeg , walnut for the crunch and lots of shredded carrots. 

Since there is only 4 of us at home, I prefer baking cake in my two 6 inch round cake pans. So do double the recipe if you desire a larger cake. Moist cakes are delicious but I love the buttery taste more hence, I used butter for fat replacing the usual vegetable oil bakers normally have in their carrot cake recipes. As for the frosting, I had a little problem with the cream cheese turning quite runny but I managed to fix it by adding some more cream cheese and refrigerating it till it gets a little firm and easy to handle. Just a piece of advice, avoid runny frosting by keeping the cream cheese chilled till a few minutes before you want to use it and do not over-beat. 

The Recipe

Ingredients for the Cake:

150 g Butter (melted)

100 g Sugar ( I used 50 g Caster sugar + 50 g Brown sugar )

120 g Self Raising flour

20 g Ground Almond (optional)

2 Large Eggs

1 Tsp Vanilla Extract

1/2 tsp Cinnamon Powder

1/8 tsp Nutmeg Powder 

50 g Walnut (toasted and chopped)

20g Raisins

60 ml Buttermilk

1 whole carrot (shredded)

Steps for the cake

• Pre heat oven at 170C. Grease and line 2 6 inch round pans with parchment paper.
• Sift the flour, add the walnut and raisins and coat well. ( To prevent them from sinking to the bottom while baking)
• In a small bowl mix ground almond, cinnamon powder and nutmeg powder.

• Pour the melted butter in a medium sized bowl with the sugar and beat till creamy.
• Crack eggs in separate bowls and add one after another while beating in a low speed.
• Mix in the vanilla extract and spice mix in the small bowl and turn off the beater.
• Using a rubber spatula fold in the flour alternating with buttermilk in 3 batches
• Add the shredded carrot and pour the batter into the greased pans, evenly.

• Bake for 30 minutes and set to cool before removing the cakes. 

Ingredients for the Cream Cheese Frosting:

250 g Cream Cheese

60 g Butter (preferably unsalted)

120 g Icing Sugar

Steps for the Frosting

• Beat together butter and cream cheese using medium speed.
• Using a spatula stir in the sugar until smooth and creamy.

You may decorate your cake according to your preference but I used some chopped walnuts and colorful sugar sprinkles. You may notice that my fondant carrot seem a little odd, thats because I tried adding color to the white fondant. Smartie pants you see *sighs*

Good Luck !

Renuka G

No Bake Oreo Cheesecake

Oreo cookies have always been a craze. From kids to adults, they love these chocolatey cookies so much that now we have ice creams and chocolate bars in that flavor. Another oreo-based yummy dessert I love would be the cheesecake. And there are two versions to it, baked and non-baked. I was pretty petrified reading about troubles regarding baked cheesecakes hence I chose to try the non-baked creamy goodness. Thank god, it turned out so well. No-bake Oreo Cheesecake would be the first recipe  I share in my humble site.

Recipe

The Crust:
15 oreos separated
5 tbsp melted butter

The Cheesecake:
250 g Softened Cream Cheese ( I used Philadephia Block)
250 g Heavy/ Thickened cream 
100 g White chocolate or 225 g granulated sugar
8 Oreo Cookies halved
2 Tbsp Water
1 Tsp Gelatine ( I used vegetarian gelling powder)

Directions

• Grease a 8 or 9 inch springform cake tin with butter (optional). 
• Remove the filling from 15 Oreos and crush the cookies using a mixer or food processor with melted butter. 
• Press the crushed mixture over base of the tin with the back of a spoon evenly and keep refrigerated.
• Pour the water in a small bowl and add in the gelatine. Dissolve the gelatin by letting the solution simmer over heat. ( or as instructed on the gelatine box)
• Melt the white chocolate using the double boiler method or on medium heat in the microwave.
• In a large bowl beat the cream cheese on low speed till smooth. Make sure the cheese is in room temperature. Add in the gelatine and melted chocolate and beat till smooth and well combined.
• In another bowl whip the heavy cream (preferably cold) till it forms soft peaks. Soft peaks mean as soon as the beater is lifted,the cream flops. Over-beating will cause curdling, so avoid that disaster. 
• Gently fold the whipped cream into the cream cheese mixture in two batches. Fold, do not stir.
• Add the halved pieces of Oreos. Pour the mixture into the crust prepared and smooth with a palette knife.
• Keep refrigerated for at least 3 hours before removing the ring. 

Good luck trying! Will make better posts with more pictures soon :D

Renuka G