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Wednesday, April 15, 2009

Fillings & Dressing

Sweetened Whipped Cream:

Whip 1 cup heavy cream in mixing bowl with wire whip until almost stiff.
Add 1/4 cup powdered sugar and 1/2 tsp vanilla and finish beating until stiff.

Cocoa Whipped Cream:

Follow whipped cream directions above and add 3 Tbsp cocoa with the sugar and vanilla.

Whipped Cream and Raspberry Jam:

Fill puffs with whipped cream and pipe in enough seedless jam to taste.

Vanilla Custard:

Scald 2 cups milk, set aside.

Beat 4 egg yolks and 1/2 cup sugar with mixer until pale and thick. Add 1/3 cup sifted white flour and mix.

Very slowly, beat milk into eggs being careful not to curdle.
Pour back into pan and cook until thick, stirring constantly.
Bring to a boil then turn heat to low.

Cook on low for about 2 minutes, stirring constantly.
Stir in 2 Tbsp. butter and 2 tsp. vanilla.

Turn off heat.
Let cool, place plastic wrap on top and refrigerate for 2-4 hours.

Chocolate Kahlua Mousse


1 1/4 cup semi sweet chocolate chips
1/4 cup Kahlua or similar coffee liqueur
1/4 cup butter
3 egg whites
3 Tbsp white sugar
3/4 cup heavy whipping cream


In a medium bowl over hot water, melt chocolate chips, Kahlua and butter.
Do not allow to burn. Set aside until cool.
Do not allow it to harden or become too thick.

In a clean mixing bowl, whip egg whites until soft peaks form.
Add sugar and whip a while longer until stiff peaks hold their shape.
Transfer to a clean bowl and set aside.

In the empty mixing bowl, whip 3/4 cup heavy whipping cream until stiff.

Gently fold egg whites and whipped cream into chocolate mousse mixture
until smooth and blended.

Meanwhile, whip 1 cup heavy whipping cream until semi stiff.
Add powdered sugar and vanilla and whip until stiff.


Eclairs &; Cream Puffs

Eclairs & Cream Puffs

Profiteroles, eclairs and cream puffs are all made with the same "Choux Pastry"
Light and airy and hollow inside, it can be baked into most any shape you need.


2 cups water
1/2 pound (1 cup) butter
1/8 tsp salt
2 cups plain flour
7 large eggs


Preheat oven to 400 degrees.
Line sheet pans with parchment paper, spray lightly. Set aside.

Boil water, butter and salt together in a large saucepan. Turn heat to medium.
Add flour all at once.

On low-medium heat, beat constantly with a wooden spoon until the mixture
forms a ball and leaves sides of pan for approximately 3-4 minutes.

Transfer mixture to a high-speed mixer with a stainless steel bowl.
Beat for 2-3 minutes on low speed with paddle attachment.
This allows it to cool down while mixing.

Turn mixer to medium and add eggs one at a time, beating after each egg.

The dough is ready when it forms together and comes away from the bowl.
This could take up to a total of 10 minutes.

Spoon pastry into large pastry bag or cookie scoop.

Pipe into eclairs or use small, medium or large scoops to make the shape you need,
leaving a few inches between.

Bake at 400 degrees for 25-35 minutes,until the outside is golden brown, crisp and dry
and they sound hollow.

Let cool before filling.

Poke a whole in each end before filling with custard or pudding.

Cream Puffs:
Poke a hole in the side of puffs for cream and mousse fillings.
Fill them with a pastry bag fitted with a star or round tip appropriate for the size of the puff.

Slice the top one third open before adding frozen fillings. Replace top.

Read more on Fillings & Dressing

Store unfilled puffs in a sealed container. These freeze well, making it easy to pop out a few when you need them


Wednesday, April 8, 2009

Gendang Kasturi

Gendang Kasturi


Green Beans 300g

Sugar 150g

Grated Skinned Coconut 150g

Plain Flour 40g

Salt 1/2 tsp

Cooling oil to deep fry

Ingredients for the batter

Rice Flour 120g

Plain Flour 60g

Egg 1, beaten lightly

Ground Turmeric - a pinch

Lime Juice - a couple of drops

Salt 1/2 tsp

Water 120ml


Boil the green beans until they are tender, adding more water when necessary. When the beans have broken up and most of the liquid has been absorbed or evaporated, add the sugar, coconut, plain flour and salt. Stir the mixture until it is very mushy. Remove from heat and cool.

Shape a portion of the mixture (about the sixe of a small egg) and shape it into a ball. Flatten the ball slightly to make about 1cm thick patties. Continue making patties until there is no more mixture left.

Combine all the batter ingredients till you get a smooth consistency. You may add just enough water to acheive that.

Heat the cooking oil for deep frying. Coat the patties with the batter, and then deep fry until it is crisp. Remove and drain well before serving.

It can be served hot or cool


Naga Sari

Naga Sari
Nagasari is a steamed cake made from flour, coconut milk and sugar, filled with bananas. It is usually wrapped in banana leaves before being steamed, or prepared with pandanus that gives it aroma. It is commonly eaten as a snack in Indonesia.

Nagasari sometimes appear in different colors, with white being its normal color.

Red Nagasari contains palm sugar,

blue one has Clitoria ternatea for coloring, and

green one uses Pleomele angustifolia (syn. Dracaena angustifolia).


60g green pea flour or hoong kueh flour;
2 cups coconut milk;
100g sugar;
2 small ripe bananas, thinly sliced ;
1 stalk pandan leaf;
2 banana leaves, cut into 12cm squares


1) Put green pea flour, coconut milk, sugar and pandan leaf in a bowl over a pot of boiling water. Do not put the bowl into the water. The steam from the boiling water will dissolve the flour and sugar.

2) Stir until the mixture thickens and becomes transparent. This should take about 10 minutes. Remove pandan leaf. Allow mixture to cool slightly.

3) Place 1 tbsp cooked flour mixture in the centre of banana leaf and top with 2 slices of banana. Cover with 1/2 tbsp flour mixture and wrap into a square packet. Cool in refrigerator for half a day until firm. Eat this dessert chilled.

Tip: Pandan or screwpine leaves add a lovely fragrance to local desserts and cakes. The leaves are also pounded to get the green juice for colouring.


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