Heyyya all, been a while since my last post. Been lazy and busy too :P
It all started when I got sick for about 3 weeks. On and off kind of sickness :( Of course it changes my entire activity. I bake a few times, but its mostly simple things that I've been doing many times. So I don't have to feel guilty not to take shots or post the thing I bake.
I loooooove matcha green tea. I love how it smells. And I believe many things can be created with this powder. Until now, I make a few recipe with this magic powder, and many things in my plan is about to come soon :D Check out this recipe of Matcha Green Tea Cookie.
This matcha blondies is a darling in our family. I actually make this 3 times in 2 weeks! However I only got a chance to take photos on my 3rd trial! The 1st and 2nd, all gone before I even spare the time to take some shots. The blondies smells wonderful to my nose. Addictive it is. It's soft and moist and very fragrant. My younger son eats 4-5 pieces in a row. He keeps munching over the blondies until he feels enough!
The recipe is the same as my previous Steamed pandan blondies. This time I use green tea powder instead of pandan paste.
Steamed Matcha Green Tea Blondies
adapted from Bunda Ricke brownies pandan kukus
Ingredients
6 eggs
200 gr sugar
1tsp emulsifier
1/4 tsp salt
Ingredients B
150 gr all purpose flour
20 gr milk powder
20 gr maizena
4 tsp of matcha powder
=> mix well with whisker
Ingredients C
100 gr cooking oil
100 gr white cooking chocolate
How to :
1. Preheat your steamer
2. Prepare Ingredients C, melt the white cooking chocolate, add in the cooking oil, mix well with balloon whisker. Set aside
3. Mix ingredients A with mixer on high speed until the batter looks pale white, thick and rising
4.Pour in the flour mixture, slow speed, mix until well combined
6. Add in Ingredients C, mix with slow speed until well combined
7. Grease 20*20*7 baking pan with melted butter and baking paper. Pour in the batter, steam for 35-40 minutes.
Please remember to cover the steamer lid with napkin or kitchen towel so that the water doesn't fall to the batter and create holes on the surface.
I still have homemade pandan paste on my refrigerator. So, before it turn bad, I quickly browse for recipe of pandan cake. I stumbled upon Bunda Ricke's blog and found what I'm looking for : Steam pandan brownies. But as it required white chocolate instead of dark chocolate, I named it : Steam pandan blondies :)
I gave some of this blondies to a friend of mine, who is now pregnant and looooove the smell of pandan. After receiving the blondies, she said that it was sooo good that she wants more batch! haha :D
I use homemade pandan paste as a coloring, click this link to find out how to make it, homemade!
Here's what you need:
Ingredients A
6 eggs
200gr sugar
1tsp emulsifier
1/4 tsp salt
1 tsp vanilla
Ingredients B
150 gr all purpose flour
20 gr milk powder
20 gr maizena
=> mix well with whisker
Ingredients C
100 gr cooking oil
100 gr white cooking chocolate
50ml coconut milk+2 tsp homemade pandan paste (you can also use 1 tsp of store-bought pandan paste)
Rice chocolate for layerHow to :
1. Preheat your steamer
2. Prepare Ingredients C, cook the coconut milk with a pan until warm (do not boil, warm only! ) and add the chopped white chocolate and pandan paste. Stir until dissolved completely. Add in the cooking oil, mix well with balloon whisker. Set aside
3. Mix ingredients A with mixer on high speed until the batter looks pale white, thick and rising
4.Pour in the flour mixture, slow speed, mix until well combined
6. Add in Ingredients C, mix with slow speed until well combined
7. Grease 20*20*7 baking pan with melted butter and baking paper. Place half of the batter, steam for 10minutes. After that spread the rice chocolate (if using) and pour the remain batter and steam for another 25minutes.
Don't forget to cover the steamer lid with napkin or kitchen towel so that the water doesn't fall to the batter :)
I make a clumsy move and make the rice chocolate spreading not evenly :( so a little too thick in this side and a little too thin on the other side. However, it taste good! The color may not be as pretty as when you use store-bought pandan paste, but of course its healthier :D
Who doesn't like.brownies? I certainly not on the list!
Before I jump into blogging world, I've tried many varieties of brownies. Well, to be honest, most of them was not my homemade. It is easier to have the store-bought brownies at that time. But now that I finally find my passion for cooking, baking and food photography, I try to make the brownies myself :)
Last time I made a banana brownies, which is so moist and decadent. This time, I'm making a glutinous black rice flour brownies. Its gluten free of course! And if you want to make it even healthier, skip the emulsifier. As long as you mix it properly the batter will get thicker even though it may need more time.
This amazing recipe was taken from bunda Ricke's blog. You must try this, I've made this brownies twice in 10 days. My boys looove it. Eventhough the first few bites they gave me a weary look, but then they said that it was yuuuuuum and they keep coming back for more. A happy mommy, I am :)
This brownies have a different textures from other brownies due to the use of black glutinous rice flour. It slightly feel sandy in your mouth, but don't worry, its in a good way :)
Here's the recipe, you can click the link above for recipe in Indonesian :)
6 eggs
200gr sugar
1tsp emulsifier
1tsp vanilla
1/4 tsp salt
2tbsp sweet condensed milk
250gr black glutinous rice flour
20gr chocolate powder
=> mix it well with whisker
100gr of dark cooking chocolate, chopped and melted (I use microwave to melt the chocolate)
200gr of cooking oil/canola oil
Rice chocolate for layer
How to :
1. Preheat your steamer
2. Melt the chocolate (mine takes 3minutes on microwave), and then pour in the oil, mix well with whisker. Let it cool.
3. Mix the egg, sugar, emulsifier and salt with mixer on high speed until the batter looks pale white, thick and rising (mine took about 20minutes)
4. Add in the vanilla, mix well. Then add in the sweet condensed milk
5. Pour in the flour mixture, mix until well combined
6. Add in the melted chocolate+oil, then mix it with spatula until the batter looks homogen
7. Grease 20*20*7 baking pan with melted butter and baking paper. Place half of the batter, steam for 10minutes. After that spread the rice chocolate (if using) and pour the remain batter and steam for another 20-25minutes.
Don't forget to cover the steamer lid with napkin or kitchen towel so that the water doesn't fall to the batter :)
As a prove that i did made this steam cake twice in 10 days, here another photo of the cake. I cut the cake while it still warm and look at the texture.......
