Pineapple tarts is one of my all-time favourite cookies. It's a must for Deepavali and I make it every year. My sis, mum and hubby love it but not my kids. However last Sunday I bought a bottle of jam tarts from a friend. To my surprise my second son started eating the tarts and could not put the bottle down. He was a bit upset that I just bought a bottle. I told him I will make some for him since I always like to cook and bake for my family. So I googled a couple of recipes and made this one up. I like the pastry to be a bit firm, not hard and not the melt-in-your mounth type. The jam should also be a little soft so that both the pastry and the jam complement each other. I will bake this later and let us see if this recipe turns out the way I want the rolled tarts to be.
Ingredients
250g butter, at room temperature
50g icing sugar
1 tsp vanilla essence
2 egg yolks
100g custard powder ( I am planning to use 50g of corn flour and 50g of custard powder)
375g all purpose flour
2 tbps milk powder or condensed milk
egg yolk for glazing (I normally use the whites and add a drop of egg yellow colouring and a drop of vanilla essence- works the same in my opinion)
Directions
1. Preheat oven to 180C
2, Sift all pupose flour, corn flour, custard powder and milk powder.
3. In a bowl beat butter and icing sugar together for a 1-2 minutes
4. Beat in the egg yolks, essence and condensed milk (if using this instead of the milk powder)
5. Fold in the flour and mix until you get a soft dough.
6. Pipe the dough out using the jam tarts mould.
7. Place a jam on one edge of the pastry and roll the dough over. Cut the pastry where at the
point the pastry covers the jam. You can also overlap the pastry a bit.
7. Glaze with egg wash and bake for about 20 minutes.
8. Cool and store in an airtight container.
Monday, September 24, 2012
Kerala Pazham Pori a.k.a Kerala Banana Fritters
Another one of my favourite tea time snack. When I was in Kerala on holidays with the family, we stayed at the Greenwoods Resort in Thekkady. They served Pazham Pori for breakfast and it had cumin in the crispy batter. For me eathing Pazham Pori with a cup of tea/coffee is like getting one step closer to heaven. Simple pleasures in life that makes you feel so contented. My comfort snack for life...
Ingredients
10 pisang berangan/pisang emas, skinned
1/2 cup of all purpose flour
1 1/2 cups of rice flour
1/2 tsp of fine salt
1 tsp baking powder (optional, you can add it if you want a crispier skin)
2 tbsps oil
a pinch of turmeric , for colour
2 tsps of cumin
2 tsps of sesame seeds (optional, I did not add this. Might do so the next time I make this)
1 cup water
oil for deep frying
Directions
1. Sift rice flour and all purpose flour and baking soda if using.
2. Add in salt and turmeric powder.
3. Mix in water and the 2 tbsps oil until you get a thick batter.
4. Lastly add in the cumin and sesame seeds if using.
5. Heat until with medium high heat
6. Dip each banana in batter and deep fry until golden and crispy
Enjoy with a hot cup of chaya.........
Ingredients
10 pisang berangan/pisang emas, skinned
1/2 cup of all purpose flour
1 1/2 cups of rice flour
1/2 tsp of fine salt
1 tsp baking powder (optional, you can add it if you want a crispier skin)
2 tbsps oil
a pinch of turmeric , for colour
2 tsps of cumin
2 tsps of sesame seeds (optional, I did not add this. Might do so the next time I make this)
1 cup water
oil for deep frying
Directions
1. Sift rice flour and all purpose flour and baking soda if using.
2. Add in salt and turmeric powder.
3. Mix in water and the 2 tbsps oil until you get a thick batter.
4. Lastly add in the cumin and sesame seeds if using.
5. Heat until with medium high heat
6. Dip each banana in batter and deep fry until golden and crispy
Enjoy with a hot cup of chaya.........
Melt-In-Your-Mouth Peanut Cookies
Ingredients
200g roasted peanuts - grind until fine
200g red rose flour/ all purpose flour
1/2 tsp baking powder
100g icing sugar
1/4 tsp fine salt (blend with some flour from the 200g of flour)
100g peanut/corn ould
Egg wash:
1 egg yolk mixed with 1 tsp of water
Directions
1. Sift flour, salt, baking powder and icing sugar together.
2. Add in the ground peanuts and mix well.
3. pour in the peanut/corn oil and essence and mix until well. If mixture is too crumbly, add a
little more oil. Dough should be soft enough to form a ball when rolled between your palms
4. Roll cookie dough into small balls and place it on a baking tray.
5. Brush cookies with egg wash and bake in the oven for about 15-20 minutes or until the bottom of the cookie is slighlty brown.
200g roasted peanuts - grind until fine
200g red rose flour/ all purpose flour
1/2 tsp baking powder
100g icing sugar
1/4 tsp fine salt (blend with some flour from the 200g of flour)
100g peanut/corn ould
Egg wash:
1 egg yolk mixed with 1 tsp of water
Directions
1. Sift flour, salt, baking powder and icing sugar together.
2. Add in the ground peanuts and mix well.
3. pour in the peanut/corn oil and essence and mix until well. If mixture is too crumbly, add a
little more oil. Dough should be soft enough to form a ball when rolled between your palms
4. Roll cookie dough into small balls and place it on a baking tray.
5. Brush cookies with egg wash and bake in the oven for about 15-20 minutes or until the bottom of the cookie is slighlty brown.
Rich Moist Durian Butter Cake
Ingredients
250g butter
200g castor sugar
6 eggs
100ml condensed milk
3 tsps vanilla essence
Sift together:
250g all purpose flour
2 tbsps custard powder
1 tsp baking powder
1 tsp baking soda
Blend/Mash together:
250g durian flesh
4 tbsps milk
Directions
1. Preheat oven to 180C.
2. Cream butter and sugar and light and fluffy.
3. Add in eggs, one at a time. Make sure you beat well after each addition.
4. Beat in vanilla essence and condensed milk.
5. Fold in flour, alternating with the the blended/mashed durian flesh.
6. Pour cake batter into a greased 8" x 8" cake pan.
7. Bake at 180C for the first 20 minutes and then reduce the temperature to 160C and bake for
another 40 minutes or until the cake is cooked through.
8. Remove cake from pan and leave it to cool.
250g butter
200g castor sugar
6 eggs
100ml condensed milk
3 tsps vanilla essence
Sift together:
250g all purpose flour
2 tbsps custard powder
1 tsp baking powder
1 tsp baking soda
Blend/Mash together:
250g durian flesh
4 tbsps milk
Directions
1. Preheat oven to 180C.
2. Cream butter and sugar and light and fluffy.
3. Add in eggs, one at a time. Make sure you beat well after each addition.
4. Beat in vanilla essence and condensed milk.
5. Fold in flour, alternating with the the blended/mashed durian flesh.
6. Pour cake batter into a greased 8" x 8" cake pan.
7. Bake at 180C for the first 20 minutes and then reduce the temperature to 160C and bake for
another 40 minutes or until the cake is cooked through.
8. Remove cake from pan and leave it to cool.
Makmur Cookies / Biskut Makmur
This is another great cookie that both my husband and I love. My husband's colleague used to make these cookies and we used to buy these cookies from her. After she left the company, I decided to try making these cookies myself. I put this recipe together after reviewing a couple of recipes on the net and it turned out quite good and quite close to the one my husband's colleage used to make.
Ingredients
Sift together:
3 1/2 cups all purpose flour / rose flour
1/2 cup custard powder
1/2 tsp fine salt (take a little flour and blend it together so that the salt gets powdered)
100g butter, at room temperature
100g ghee
1 egg yolk
1/3 cup icing sugar
1 cup roasted peanuts - ground roughly
1/2 cup castor sugar
some corn oil or condensed milk to bind the peanuts and sugar together
Directions
1. Preheat oven to 180 C.
2. Mix butter and ghee together. Just mix for under a minute.
3. Mix in the egg yolk followed by the icing sugar.
4. Slowly add in sifted dry ingredients (flour, custard powder, salt)
5. Mix until everything is well combined. You can add a bit more ghee or butter until you get a
soft dough.
6. In a separate bowl, mix together the ground peanuts, sugar and oil/condensed milk. take
about 1 tsp of peanut and form into an oval shape.
7. Take a little dough (1/2 tbsp) and form a ball. Flatten the ball and add in the peanut that was
formed into oval shapes. Close the dough around the peanut to conceal the peanut.
8. Shape the cookie into ovals and pinch the top of the cookie to make it look like a leaf.
9. Bake for about 20 minutes or until the bottom is slightly brown.
10. Once the cookies are cool. Dust with icing sugar and store it.
Enjoy!!!
Ingredients
Sift together:
3 1/2 cups all purpose flour / rose flour
1/2 cup custard powder
1/2 tsp fine salt (take a little flour and blend it together so that the salt gets powdered)
100g butter, at room temperature
100g ghee
1 egg yolk
1/3 cup icing sugar
1 cup roasted peanuts - ground roughly
1/2 cup castor sugar
some corn oil or condensed milk to bind the peanuts and sugar together
Directions
1. Preheat oven to 180 C.
2. Mix butter and ghee together. Just mix for under a minute.
3. Mix in the egg yolk followed by the icing sugar.
4. Slowly add in sifted dry ingredients (flour, custard powder, salt)
5. Mix until everything is well combined. You can add a bit more ghee or butter until you get a
soft dough.
6. In a separate bowl, mix together the ground peanuts, sugar and oil/condensed milk. take
about 1 tsp of peanut and form into an oval shape.
7. Take a little dough (1/2 tbsp) and form a ball. Flatten the ball and add in the peanut that was
formed into oval shapes. Close the dough around the peanut to conceal the peanut.
8. Shape the cookie into ovals and pinch the top of the cookie to make it look like a leaf.
9. Bake for about 20 minutes or until the bottom is slightly brown.
10. Once the cookies are cool. Dust with icing sugar and store it.
Enjoy!!!
Buttercream Icing
Ingredients
250g butter, at room temperature
500gms icing sugar - sifted
1-2 tablespoons of milk depending on consistency
Directions
1. Beat butter until it is light and fluffy.
2. Slowly add in icing sugar and mix
3. Start adding 1 tablespoon of milk and beat.
4. Add more milk for a softer buttercream icing and less for a stiffer icing.
Normally I use stiffer icing for piping out shells and the smoother icing to cover cake.
250g butter, at room temperature
500gms icing sugar - sifted
1-2 tablespoons of milk depending on consistency
Directions
1. Beat butter until it is light and fluffy.
2. Slowly add in icing sugar and mix
3. Start adding 1 tablespoon of milk and beat.
4. Add more milk for a softer buttercream icing and less for a stiffer icing.
Normally I use stiffer icing for piping out shells and the smoother icing to cover cake.
Magnolia Bakery's Creamy Vanilla Frosting
Ingredients
6 tbsp all-purpose flour | 2 cups sugar | |
2 cups milk | 2 tsp vanilla extract | |
2 cups unsalted butter, softened |
Directions
Prep: 5 min Total:
1. In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 mins. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 mins.
2. In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 mins, until smooth and creamy. Gradually add the sugar, beating continuously for 3 mins until fluffy. Add the vanilla and beat well.
3. Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 mins (no less and no longer—set a timer!). Use immediately.
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