Posted on by Bembum Kitchen

Neapolitan Mochi Ice Cream


Hi Guys, today we are making these “Neapolitan Mochi Ice Cream”. It’s a soft sticky chewy sweet rice dough with an ice cream filling inside.
It’s been my all time favorite dessert since I was 15th, and you’ll be surprise to see how Kids love it so much.

These popular Japanese dessert is fairly easy to make at home. The famous brand that you can purchase in Japan is Lotte brand “Yukimi Daifuku”.

NO-CHURN Homemade Ice Cream without Eggs, Whipped Cream or Condensed Milk

Most of people use store bought ice cream to save time.
I personally love to make my own No-Churn ice cream for the fillings. Delicious creamy ice cream without any eggs, whipped cream nor condensed milk; and you can have 2 ice cream flavours in 1 go; The yummy chocolate flavour and vanilla almond to represent the traditional Neapolitan taste.

Vanilla Almond Soft Pink Mochi Dough

And YES, it’s always Shiratanako or Mochiko flour for making the best mochi dough. But for most of people is really hard to find them specially in Asian grocery stores and online.
That’s why I decided to substitute it with glutinous rice flour; there will be a difference in texture, but still taste great.

Yummy Chocolatey Mochi Dough

I don’t recommend to store the mochi dough in the fridge to speed up the cooling process, coz it will leads to condensation. The moisture will trap inside the dough and ends with sticky wet dough surface, it will be troublesome- hard to handle.

Soft Brush to Remove Excess Starch

The texture of the soft mochi so memorable and it can also be flavoured as a complement to the ice cream filling. It is quite chewy and sticky, so make sure that you have enough corn or potato starch to help manage the stickiness.

I loved the soft and chewy texture of this refreshing treats.
Is there any food happier and cuter than mochi? It’s subtly sweet and a pillowy-soft chew.
You can also add a few drops of food coloring to the mochi dough or natural food dyes, the sky’s really the limit.

This is only a basic ice cream mochi recipe, waiting to be dressed up however you like. Add about a teaspoon of matcha powder to make green tea mochi, or a flavored extract to the wet ingredients to flavor it to your liking.

Chocolatey Mochi with Chocolate Ice Cream Filling

The ice cream is creamy, not too soft and not overly sweet; and the chewy mochi itself not too sticky or floury in flavor.

Vanilla Mochi with Vanilla Almond Ice Cream Filling

You can do as many flavours and colours as you want.
Imagine your kids smiling faces when they bite into their favorite ice cream inside the soft mochi shell.

This will make a really cool summer treat and a really fun cooking project with your children.

If you want to make it for some kind of party, such as barbecue or something I think it would be a perfect dessert. I hope Guys enjoy this recipe!

NEAPOLITAN MOCHI ICE CREAM
Yield: 6 pieces (60 ml each)
Active time:  1 hours
Total time: 9 hours

INGREDIENTS
Ice Cream Mixture:

  • 240 gr Milk
  • 30 gr Granulated Sugar 
  • 48 gr Milk Powder
  • 10 gr Corn Starch
  • 30 gr Milk
  • 1 tsp Vanilla Extract 
  • 1 tbs Cocoa Powder
  • 1 tbs Hot Water


Vanilla Almond Mochi Dough:

  • 115 gr Water
  • 40 gr Milk
  • 40 gr Granulated Sugar
  • 15 gr Vegetable Oil
  • 1/8 tsp Beetroot Powder or Pink Food Colouring
  • 1/4 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • 80 gr Glutinous Rice Flour


Chocolate Mochi Dough:

  • 115 gr Water
  • 40 gr Milk
  • 40 gr Granulated Sugar
  • 15 gr Vegetable Oil
  • 1/2 tsp Vanilla Extract
  • 2 tsp Cocoa Powder
  • 80 gr Glutinous Rice Flour

Corn or Potato Starch 


INSTRUCTIONS
Ice Cream Mixture

  1. Prepare the silicone mould (if you use small plastic cup, glass or cupcake pan, make sure that you line the mould with cling wrap so it’s easier when unmould the ice cream).
  2. In a medium pan, combine 240 grams of milk, sugar and milk powder, mix until no lumps remain.
    Cook over medium heat until simmering, stirring constantly to avoid the mixture burning. 
  3. In the meanwhile, in a small container combine the corn starch, 30 grams of milk and vanilla extract, mix well.
    Gently pour the corn starch mixture to the simmering milk mixture, continue whisking until the mixture starts to boil and thickened.
  4. Remove from the heat, divide half of the mixture to the 3 cavities of the mould.
    Mix the remaining mixture with cocoa powder that has been diluted with some hot water.
    Divide this chocolate mixture to the rest of cavities.
  5. Cover and store them in the freezer for at least 6 hours or preferably overnight to harden.
  6. Unmould the ice cream; place them in the container that has been lined with parchment paper so it won’t stick to the surface. Pop them again in the freezer while continue with the mochi dough.


Mochi Dough
Microwave Method

  1. In a microwave safe bowl, mix all the ingredients until well combined.
  2. Cover the bowl with a cling wrap, microwave it on high heat for 1 minute, take it out and stir with a wet rubber spatula, cover again and microwave it for another 1 minute (we will know that the mixture is well cooked when all the colour is semi translucent).

*For the chocolate mochi dough; strain the mixture before microwave it to make sure there’s no lumps remain.

Steaming Method

  1. In a medium bowl, mix all the ingredients until well combined.
  2. Place the bowl in the preheated steamer (cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture) and steam for about 20 minutes (stir it with a wet rubber spatula at halfway cooking and cover it again to finish cooking). 


ROLLING

  1. Cover the work surface with a piece of large parchment paper and dust with generous amount of corn or potato starch (if you are worried about eating raw starch, heat the starch in the pan for about 5 minutes).
  2. Transfer the hot cooked mochi dough onto a parchment paper and sprinkle more starch on top of the dough.
  3. Using your palm gently press and spread the dough onto a long rectangular shape, about ¼ inch thick (until it’s big enough to fit into 3 pieces round circles shapes).
  4. Let the dough rest for about 45 minutes to 1 hour until the mochi is set and cooled down completely.


ASSEMBLY

  1. Using round cutter, divide the mochi dough into 3 pieces for each flavour. Pick up one circle of dough, gently brush off the starch on both sides.
  2. Brush the mould with some starch to prevent stickiness and then lay the dough in the center of the mould
  3. Working with one scoop of ice cream at a time, (keep the rest in the freezer so they don’t melt), place one ice cream scoop in the center of the mochi dough and gently press the dough around the ice cream. Pinch the edges of the mochi to seal it. 
  4. Continue with remaining dough and ice cream (try to work fast or else the ice cream will starts to melts it will end up as a puddle on your hands).
  5. Cover and store them in the freezer for at least 1 hour before serving.

*If your use other than silicone moulds, make sure that you cover the finished ice cream mochi individualy in a cling wrap to prevent stickiness and then place them back into the mould to keep the shape.


NOTES

  1. Feel free to double or triple the recipe; more dough means longer time to cook the mochi dough.
  2. I don’t recommend to store the mochi dough in the fridge to speed up the cooling process, coz it will leads to condensation, the moisture will trap inside the dough and ends with sticky wet dough surface, it will be hard to handle it.
  3. It’s important to have a size of mochi dough that is just big enough to surround the ice cream, coz too much extra dough hanging off which will taste a bit hard once it frozen. 
  4. Mochi ice cream can be kept in an airtight container in the freezer for up to 1 week. When you’re ready to eat, let them sit out for at least 15 minutes to soften before biting in! 
  5. Recipe variations:
    – Matcha: Mix in 1 1/2 tsp of matcha (green tea powder) to the vanilla ice cream mixture (omit vanilla and almond extract)  and 1 tsp to the plain mochi dough (omit the beetroot powder).
    – Coffee: Mix in 1 tsp of instant coffee to the vanilla ice cream mixture (omit almond extract) and ½ tsp to the plain mochi dough (omit the beetroot powder).
Posted on by Bembum Kitchen

My Melody Taiwanese Savory Mooncake

Hi Guys, today we are making these “My Melody Taiwanese Savory Mooncake”. It’s a flaky crust moon cake with the savoury sweet fillings inside which has a really unique texture.

Unlike the common traditional mooncake that are sweet, some spicy braised meat was added to the mung bean paste as a filling, they blends really well, the savoury perfectly complement the sweetness.

Crispy crust outside, Sweet spicy salty filling inside

You have some bits to bite in the smooth fillings, the savoury pairs the sweetness perfectly, the crunchiness of the layer crust even make it more special.

You can actually omit the meat portion if you wish too, but that’s what makes it special in my opinion. And if you are not preparing this for moon cake festivals, it’s definitely a good snack or a nice breakfast item.

Look how adorable they are!

The beautiful flaky crust itself created by combining 2 different type of dough which is called water and oil dough that has been layered by rolling and folding similar in making puff pastry dough.

Feel free to create any design you like but always remember that for the combined dough, you need to make the oil dough colour slightly lighter than the water dough so it doesn’t show on the surface of the water dough when you roll it.

So this is how we combine the dough;
Lightly press down to flatten the water dough and place the oil dough in the center of the water dough. Fold the combined dough like an envelope, seal all the seam and shape it round again.
Cover and let them rest for at least 10 minutes so the gluten can relax a bit.

Place oil dough in the center of the water dough

After resting, take one combined dough, using rolling pin, roll the dough into a long rectangular shape as evenly as possible, don’t press it too hard as you might tear the water dough membrane, about 3 mm thick is enough (pic. 1)
And then roll it up like you are preparing swiss roll (pic. 2)


Then turn the swiss roll direction with the shorter side pointing at you, using rolling pin roll it again into a long rectangular shape (pic. 3 & 4)

*One important tip when you roll the dough is always make sure that your rolling pin is clean from any dough flakes coz it will attracts the water dough surface which can cause a lot of cracks on the mooncake later.


And finally, roll it up again like a swiss roll (pic. 5 & 6)


Please note the colour will be much lighter when baked in the oven.
The minced meat is slightly on the salty side to compliment the sweet of the mung bean paste. If you prefer more spicy, feel free to add more chili or for a bigger kick, you can add a teaspoon of cayenne pepper, that will be great too!

And if the times permit, you even can prepared this meat the night before and store them in the fridge to let the flavor develops, it will taste even better.

Oh I love My Melody so much, they are my favorite Sanrio character since I was a child.

They taste amazing when served slightly warm and paired with a cup of hot tea or maybe your favorite coffee.
They are so adorable, tasty and also satisfying with their unique texture, it’s really hard to describe unless you have a chance to taste it

The recipe is rather long winded but it is rewarding coz they are so pretty and delicious.
I really hope you Guys give it a try coz this mooncake really suit my taste buds and I have to stop myself for further eating.

And if you want; you can share your creations with me with the “hastags bembumkitchen”, I really love to see all your creativity and I’ll make sure to give a like or thumbs up!

Enjoy the recipe, Love you All!!

MY MELODY TAIWANESE MOONCAKE
Yield: 10 pieces
Active time:  3 hours
Total time: 4 hours

INGREDIENTS
Mung Bean Paste:

  • 100 gr Split Yellow Mung Beans
  • 100 gr Hot Water
  • 75 gr Granulated Sugar

Braised Meat:

  • 100 grams Minced Pork
  • 1 tbs Corn Flour
  • 1 tsp Garlic (Minced)
  • 1 tsp Ginger (Minced)
  • 1/2 tbs Onion (Minced)
  • 1/2 tbs Rice Wine
  • 2 tbs Soy Sauce
  • 1 tsp Chopped Chilli Padi
  • 1/2 tsp Five Spice Powder
  • 1/4 tsp White Pepper
  • 1/4 tsp Salt
  • 2 tsp Sugar
  • 1/2 tbs White or Black Sesame Seeds

Water Dough:

  • 200 gr All-Purpose Flour
  • 50 gr Shortening
  • 20 gr Icing Sugar
  • 100 gr Cold Water
  • Food Colouring (Pink, Black, Blue, Yellow)

Oil Dough:

  • 75 gr Cake Flour
  • 35 gr Shortening
  • Pink Food Colouring


INSTRUCTIONS
Mung Bean Paste

  1. Wash mung beans in several rinses of water until the water runs clear, then soak them in a hot boiling water for 30 minutes (the water will be absorbed and the beans gets bigger). 
  2. Preheat the steamer, bring water to a boil and then steam the soaked beans for about 30 minutes or until it can be easily mashed.
  3. Pour the beans into a non-stick pan, add in the sugar, cook over medium low heat (it will be wet at first as the sugar melts,keep stirring until it gets drier).
    Using a spatula, press the beans until it resembles a thick paste (as the water evaporates, the beans will no longer be sticky).
    Feel free to use blender or immersion blender if you prefer a really fine paste.
  4. Take it off from the heat, cover it with a plastic wrap, store in the fridge to firm up.


Braise Meat

  1. Sprinkle corn flour to the meat before cooking (it will helps prevent overcooking and toughening of the outer layers so the result will be more tender and flavourful).
  2. In a medium pan, heat 2 tablespoons of vegetable oil, add in the minced garlic and onion, cook until golden brown.
    Add in minced pork, continue cooking until it change in colour.
    Pour in the rice wine and soy sauce, stir well.
    Add in the rest ingredients and mix until well combined.
    *Feel free to add more chili or cayenne pepper if you like more spicy.
  3. Cover and store them in the fridge to let the flavor develops.


Water Dough

  1. In a medium bowl, combine all the ingredients, stir until it forms a sticky dough.
  2. Lightly transfer to a work surface and knead until it forms a smooth dough. 
  3. Divide the dough for each details, color as needed
  4. Cover each colours with a cling wrap and let it rest for at least 20 minutes.


Oil Dough
Mix the flour and shortening, add in the pink food colouring (this oil dough colour must be slightly lighter than the water dough for the base of My Melody’s head).
Keep mixing until it forms a soft dough (it can be slightly sticky). Cover it with a plastic wrap to prevent the dough dry.


COMBINE, ROLL & BAKE

  1. Divide the bean paste into 10 equal portions (25 gr each), shape it into a ball.
    Using your thumb press the center of the bean ball to create a hole. Insert about 1-2 tsp of the braised meat filling in the center, and then wrap and seal. Perform the same for the remaining 9 portions.
  2. Combine 2 dough:
    Divide the “soft pink” water dough and oil dough into 10 equal pieces (19 grams water dough, 11 grams oil dough).
    Lightly press down the water dough to flatten and place the oil dough in the center of the water dough.
    Fold the combined dough like an envelope, seal all the seam and shape it round again. Continue with the rest dough.
    Cover and let them rest for at least 10 minutes so the gluten can relax a bit.
  3. Roll the combined dough:
    Take one combined dough, using rolling pin, roll the dough into a long rectangular shape as evenly as possible (don’t press it too hard as you might tear the water dough membrane), 3 mm thick is enough. 
    Roll it up like you are preparing swiss roll.
    Turn the swiss roll direction with the shorter side pointing at you, using rolling pin roll it again into a long rectangular shape. Then roll it up again like a swiss roll.
    Set aside, cover it up while continue with the rest dough.


FILL  & DECORATE

  1. Fill
    Take one of the swiss roll dough, using rolling pin, flatten it into a circle shape.
    Flip the dough, place one portion of a bean ball at the center of the dough, and start covering the bean ball from all sides, rotate while tighten your palm, make sure the skin and filling stick together evenly.
    Seal all the seam. Shape the mooncake a bit oval as My Melody’s head. Repeat this process for the rest of the Mooncake.
  2. Decorate
    Add details according to My Melody’s Head, add the spark of her eyes with some white food colouring

BAKE
Bake in the preheated 170°C oven for about 15-18 minutes.
Remove from the heat, allow to cool slightly on the pan for about 10-15 minutes then transfer to a cooling rack to cool completely.


NOTES

  1. Don’t let the water dough sit too long coz it will release the oil and cause a lot of crack on the mooncake surface later.
  2. Best serve 20 minutes freshly baked. 
  3. To store in an airtight container; 1 day at room temperature, 1 week fridge, 1 months freezer.
  4. To reheat; 180°C oven for about 5-10 minutes

Posted on by Bembum Kitchen

Traditional Orange Nian Gao (Quick & Easy Way)

Hi Guys, today we are making these “Traditional Orange Nian Gao”. A symbol of a high year, an increase in prosperity and a good luck.
Despite numerous varieties, my favorite will always be the West Java Indonesian Nian Gao which they called “China Cake”.

It’s made by mixing the glutinous rice flour, pure Gula Malacca, salt and water, then add in the minced orange peel to the mixture.
By using pure gula malacca and orange peel not only so much better in flavour, but it also has a lovely fragrance.

Look how soft and chewy this Nian Gao!

The color of course much darker and after so many hours of steaming, it will turn very dark, almost of a similar sweet cake, Dodol.

Mold layering with banana leaves

Some people use greaseproof paper or even food grade plastic for layering the moulds,
I personally love to use banana leaves simply because it’s natural and healthier and also add more delightful fragrance to your Nian Gao.

Japanese Yuzu Peel

And for the orange peel, I am using Japanese minced dried yuzu peel here or you can substitute it with Italian mixed peel. It also works well.

Italian Mixed Peel

The Nian Gao will still appear very soft at the end of cooking time, we need to let them cool down completely, let it sit at room temperature in a plastic container or wrapper for at least 24 hours before unmoulding.

Beautiful Sliced Nian Gao

You can eat the rice cake once it’s steamed, just remember that it’s very sticky and gooey when it’s hot.
The best way to enjoy this Sweet Rice Cake is wait for it to cool. They will be slightly firmer or you can store them in the fridge so it will firm faster and easier to sliced them.

So pretty! This is almost similar as the one sold in the store

Nian Gao also a popular gift when visiting family and friends during the chinese new year celebration.
If you have plan to make this as a present, you can simply cover the top with a piece of acetate film with some Chinese New Year sticker on it, and before you stick them, make sure that you apply some vegetable oil onto the acetate film so it will be easier to remove later.

Pan-Fried Nian Gao

And when ready to serve them just reheat with steamer or microwave if you want to eat them plain or you can follow my Pan-Fried or Steamed Coconut Nian Gao recipe, a great way to use leftover Nian Gao from Chinese New Year. It’s really good!

Look at the Interior!

Look!! Light and airy thin batter coating the outside of the nian gao, while soft, chewy and stretchy Nian Gao on the inside.

Steamed Coconut Nian Gao

And for the Steamed Coconut Nian Gao also quite easy and so delightfull, and it’s perfect for coconut lovers.
You just need to steam the grated coconut for about 10 minutes, add in the salt, and simply fully coat the softened nian gao with grated coconut.
How cool is that?

Whishing you a happy and prosperous Chinese New Year! It’s time to celebrate the hard work, a time for families to reunite, feast, give thanks and rejoice.
I hope you enjoy these recipe as much as I do, Love You All!

TRADITIONAL ORANGE NIAN GAO
Yield: Three 5-inch Round Pans or (One 6-inch, One 5-inch and One 4-inch) 
Active time:  1 1/2 hours
Total time: 4 hours

INGREDIENTS
Molds:

  • Three 5-inch Round Pans or (One 6-inch, One 5-inch and One 4-inch) 
  • Banana Leaves
  • Rubber Band 


Nian Gao Batter:

  • 550 grams Gula Malacca
  • 700 grams Water
  • 1/2 teaspoon Salt
  • 600 grams Glutinous Rice Flour
  • 3 tablespoons Orange Peel


Pan-Fried Nian Gao (For 1 Pan):

  • One 5-inch Nian Gao (Sliced)
  • 50 grams All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 50 grams Eggs
  • 3-6 teaspoons Ice Water


Steamed Coconut Nian Gao (For 1 Pan):

  • One 5-inch Nian Gao (Sliced)
  • 250 grams Grated Coconut
  • 1 teaspoon Salt


INSTRUCTIONS
Molds

  1. Remove the center hard part of the banana leaves (you can use greaseproof paper or food grade plastic). Clean the leaves under running water.
  2. Blanch the banana leaves in hot boiling water for about 5 minutes to soften it so it won’t tear easily (alternatively you can soften it by heating over a stove). Pat them dry.
  3. Using the moulds as a guide, measure the length and width of the leaves.
    The width should be 2 times of the height of the moulds, and the length should be enough to cover the circumference of the mould. Cut off the excess.
  4. Wrap the leaves around the mould, covering half of the outer rim.
    Secure the position of the leaf by putting a rubber band around the rim of the container. Insert the remaining part of the leaves into the mould. 
    * Please note that the leaves should cover the inner wall and at least half of the bottom part.
    To help shape the inside part of the mould, insert a smaller round container into the mold and press the leaves against the base and the inner wall of the mold.
    Repeat the same process by adding two more leaves. Don’t be confused if the leaves is too small, you can still use it by patch them to one another.
  5. For the bottom part, cut 2 pieces of round shaped leaves with the diameter slightly bigger than the base and then insert and press against the bottom to cover the base completely. 

Nian Gao batter

  1. Place gula Malacca, salt and water in a saucepan and bring to a gentle simmer, until the sugar completely melted. 
  2. Once melted, remove from the heat, strain the mixture and let it cool completely.
    In the meantime, prepare the steamer by bringing the water to a rolling boil.
  3. After the sugar mixture cooled down, gradually pour it into the glutinous rice flour, stirring in between until the mixture is smooth. Strain the mixture to make sure there’s no lumps persist.
  4. Pour the mixture onto the moulds (do not fill the mould all the way to the top, leave half inch clear space to top of the pan).
  5. Sprinkle 1 tablespoon orange peel for each mould, tap the mould for a few times, cover each moulds with aluminium foil to prevent the water condensation drops to the Nian Gao.
  6. Place inside the steamer and steam on medium heat for 2 hours (you may need to refill the water throughout the cooking process, don’t let it dry out).
  7. Take it off from the heat, remove the aluminium foil immediately and then let it sit on a cooling rack to cool completely before storing.
  8. Wrap in a plastic container for at least 24 hours before unmoulding.
  9. Unmould and cut of the excess banana leaves, leave about 1-2 cm from the edge of the Nian Gao.


Pan Fried Nian Gao

  1. Slice the Nian Gao in a square shape about 1/4-inch thickness.
  2. In a medium bowl mix the all-purpose flour, baking powder and salt. Add in the eggs and mix until just combined.
  3. Gradually mix in the ice water, don’t add the ice water all at once, start by adding 1 teaspoon at a time until you get the perfect consistency (not too thick or too watery).
    Dip Nian Gao slices to the batter.
  4. On a medium heat, apply some margarine to the pan (if you use butter, add some vegetable oil to avoid the butter burning).
  5. Pan fry the Nian Gao until golden brown on both sides, press once in a while to check whether the inside cooked well (control the heat so the batter won’t get burn while the Nian Gao on the inside isn’t soft and chewy just yet).


Steamed Coconut Nian Gao

  1. Slice the Nian Gao in a square shape about 1/4-inch thickness, steam or microwave it until a bit sticky and soft.
  2. Steam the grated coconut for about 10 minutes. Add in the salt, stir well.
  3. Coat the softened Nian Gao with salted grated coconut.

NOTES

  1. Yes you can eat the Nian Gao once it’s steamed, but it will be very sticky and gooey when it’s hot.
  2. The best way to enjoy this Nian Gao is wait for it to cool.
    At day 3, usually the this cake will be much more firm or you can store them in the fridge so it will firm faster and easier to sliced them. And when you cut, don’t forget to apply some vegetable oil to your knife or any kitchen tools to prevent stickiness.
  3. To store Nian Gao; 2 days at room temperature, 1 week in the fridge, 6 months in the freezer.
  4. Pure Gula Malacca should be dark in colour and pliable to touch. Hard lighter colour gula malacca have likely been mixed with cane sugar.

Posted on by Bembum Kitchen

Salted Caramel Mexican Coffee Buns (Tangzhong Method)

Hey Guys, today we are making these “Salted Caramel Mexican Coffee Buns”. A sweet buns which is basically made with coffee topping and butter filling.

It’s actually originated in Malaysia and quite popular around Asia. Papparoti and Rotiboy are the most famous brands for these delicious coffee-coated buns, while in Singapore was popular with Roti Mum.
They even customized the buns with other flavours combination such as chocolate, cheese, kaya and peanut

The familiar and alluring smell of the coffee buns will always be the first scent that greets the nose and they go perfectly well with coffee, hot coffee preferably.

The aroma of this Mexican coffee bun is really tantalizing and makes you just want to eat it piping hot.

Tanzhong Starter

In this recipe, I’m gonna show you how to use Tangzhong Method in bread making. One of the most reliable method to produce soft and fluffy breads. This method contributes to the ultra airy, pillowy texture of this bread.

Tangzhong starter or called roux starter is basically a liquid (milk or water) and flour that is being cooked into a paste and then incorporated into the dough.

Windowpane test

Some people (I used to) scared of making bread and the FAQ is “How to tell if your bread dough is fully kneaded?”

Actually, we can check to see if your dough is well-formed by doing the windowpane test by stretch it out into a thin membrane without breaking it. That’s an indication that the gluten is
well-formed.

Magical Coffee Topping

For the Coffee Topping, YES! you can substitute it with espresso powder if you don’t have instant coffee on hand, but I really don’t recommend it coz it will make your buns taste a lot less flavorful

So.. try stick to instant coffee!
Use the best instant coffee you can get coz this is the thing that will spell the difference for your coffee buns.

Perfect Homemade Caramel for the Bread Filling

And instead of butter, I will use my homemade salted caramel sauce for the bread filling, which is so tasty. It’s melty and slightly savory against the sweet cookie crust and buns!

The combination of the soft bread with the sweet, salty, velvety smooth caramel sauce is completely divine!

This caramel sauce is so good! Left over can be refrigerated for up to 1 month and taste great on everything, especially for your favorite ice cream sundaes.

The Sweet Aromatic Coffee Shell for the Buns

Please note, you don’t want to pipe down this beautiful aromatic mixture all the way because that will be WAY too much topping, coz once you put these into the oven they will melt downwards and form a coffee shell over the buns.

If you pipe until the bottom, the topping will just ooze down all over the place.

The Caramel Inside is Melty, It’s Leaked out as they Baked

Look how amazing these buns are! It not too oily and It doesn’t flattens at all.

The caramel inside is melty, it’s leaked out as they baked, the gooey crusty texture on the bottom of the buns intensely flavorful and so aromatic. Just one whiff of these is enough to make my mouth watery! They are so difficult to resist.

I don’t think making these buns are difficult, although they do require some time and a number of steps.

If you keen to sell these, this a good choice to start baking business ideas in my opinion coz the ingredients quite cheap and it’s easy to produce. This bread also addicting for some people, that’s a good thing!

Simple DIY Packaging

And Yes, packaging is really important for selling point, but the main key of success still on the taste of our baking goods.

As home bakers, we don’t need to produce such a mass packaging for starter which can cost a lot of money. Yet, we can simply use ready made paper bag or even make DIY packaging with our own design, like what I did here.

Pillowy Soft, Moist and Creamy Interior

These bread has a perfectly moist, creamy interior with a crisp outer crust. Crispy on the outside, soft bread in the inside, with an additional salted caramel in the center of the soft bun.
Oh I Love Caramel so much! It’s really addictive and they really gone too fast.

I hope you will enjoy the recipe of these memorable taste of the caramel coffee-coated buns and let’s spread the love for coffee buns!

SALTED CARAMEL MEXICAN COFFEE BUNS
Yield: 5 Pieces 
Active time:  1 1/2 hour
Total time: 5 hour

INGREDIENTS
Caramel Filling:

  • 100 grams Granulated Sugar
  • 40 grams Unsalted Butter
  • 60 grams Heavy Cream
  • 1/2 teaspoon Salt


Coffee Topping:

  • 3/4 teaspoon Instant
  • 1/4 teaspoon Hot Water
  • 1/4 teaspoon Vanilla Extract
  • 25 grams Unsalted Butter
  • 25 grams Granulated Sugar
  • 25 grams Eggs
  • 25 grams Cake Flour


Tangzhong Starter:

  • 10 grams Bread Flour
  • 60 grams Water


Bread Dough:

  • 120 grams Bread Flour
  • 30 grams Cake Flour
  • 10 grams Milk Powder
  • 20 grams Granulated Sugar
  • 3 grams Instant Yeast
  • 15 grams Eggs
  • 45 grams Water
  • 40 grams Tangzhong Starter
  • 1/4 teaspoon Salt
  • 10 grams Unsalted Butter


INSTRUCTIONS
Caramel Filling

  1. In a medium heavy pan, heat the sugar over medium heat until melted, swirl the pan occasionally. Continue cooking until the sugar has reached a deep amber color (almost a reddish-brown colored and have a slight toasted aroma).
    * Be careful, at this point the caramel can go from perfect to burnt in a matter of seconds, so keep a close eye.
  2. When the caramel reaches its sweet spot, turn off the heat, add in the butter (watch out, it will bubble up). Stir until the butter is completely melted. 
  3. Remove it from the heat, slowly pour in the cream (be careful, it will bubble up ferociously). Whisk until all of the cream has been incorporated and smooth.
  4. Add in salt, stir well. Set aside to cool for about 10-15 minutes, pour into your favorite glass jar, let it cool completely, close the lid and store in the fridge to harden it.

Coffee Topping

  1. Dissolve instant coffee with a small amount of hot water, add in vanilla extract, set aside.
  2. In a medium bowl, beat the butter and sugar until fluffy and pale in color. Gradually add in the eggs, mix well.
  3. Add in the coffee mixture and mix, fold in the flour and mix until smooth.Transfer the mixture into a piping bag and chill in the fridge to firm up.

Tangzhong Starter

  1. In a medium pan, mix the bread flour and water until no lumps remain.
  2. Cook over medium low heat, keep stirring until the mixture turn into a sticky paste (be careful not to burned the paste).
  3. Take it off from the heat, cover it with plastic wrap, pressing the wrap onto the surface of the mixture to prevent the skin form on the surface, let it cool completely.

Bread Dough

  1. In a large bowl, mix the bread flour, cake flour, milk powder, sugar and yeast. Add in the eggs, water, Tangzhong Starter and salt. Mix for a minute until a sticky dough forms.|
    Add in the softened butter and fold it into the dough with your hands until well combined.
    *It will be sticky at first, it’s not necessary to add additional flour and then end up with a tough bread.
  2. Transfer the dough onto a work surface and continue kneading (10-15 minutes), feel free to use electric mixer. As you knead the dough, it will be less and less sticky, knead until the dough becomes smooth and elastic.
    * Check if your dough is well-formed by doing the Windowpane Test; Take a little bit of dough, stretch it out into a thin membrane without breaking it. That’s an indication that the gluten is well-formed.
  3. Round and place the dough into a clean grease bowl. Cover with a plastic wrap and let it rise until it almost doubles in size.
  4. Punch down the risen dough, divide dough into 5 equal pieces (55 grams each)
    Roll each dough into round, pull around the edges, tuck underside into itself.
    Hold and roll the dough with our hands in “C” shape, give a little pressure on it, smoothing top and sides at same time as turning.
    Cover each roll with plastic wrap and let it rest for about 10-15 minutes (to relax the gluten).
  5. After being rested,  flatten each ball into a disc, place a half tablespoon caramel filling in center, enclose it by pulling the seams of the dough over and around it.
    Hold and roll the dough with our hands in “C” shape into a ball and place it on baking sheet lined with parchment paper (spare at least 3-inches space around each buns as they will expand during final proof and while baking).
  6. Cover the shaped buns with plastic wrap or kitchen towel, let them rise for 30 to 40 minutes or until almost double in size.
    In the meantime take out your coffee toppings from the fridge and preheat the oven to 180°C.
  7. Once the buns has risen, pipe the coffee topping in a tight circular pattern. Starting from the top of the buns down to about the middle part of the sides of your coffee buns.
    *Don’t pipe down all the way because that will be WAY too much topping which will just ooze down all over the place.
  8. Bake the buns for about 12-15 minutes. Take it off from the heat, transfer and let them cool completely on the cooling rack.

NOTES

  1. I don’t recommend to use espresso powder for the coffee toping coz it will make your buns taste a lot less flavourfull.
  2. To proof the dough in cold days; place them in the preheated 60°C oven that has been turned off.
  3. Buns best eaten freshly baked while still warm. You can store them in the fridge for 2 days.
  4. Reheat; in the preheated 180°C oven or toaster for obout 5-7 minutes, take it out.
    The top will soft at first, let them sit for about 5-10 minutes, it will become crispy.
Posted on by Bembum Kitchen

Peppermint Hot Chocolate Drink Fruit Cake

Hey Guys, happy early holiday season to you all!
As the end of the year mean a lot of parties and food; and one of my favorite Christmas dessert is traditional fruit cake with loads of dark rum.
A festive, flavorful, and moist fruit cake to enjoy all holiday season. 

Bland and Boring Style Fruit Cake 🙁

Sometimes I have no time left to marinated the dried fruit and I felt the appearance of the fruit cake can get a little bland and boring, anyway… I still want to eat fruit cake.

So I was thinking why not we try something that’s a little different? It’s gonna be a “Quick Fruit Rum Cake”, decorate as a Peppermint Hot Chocolate Drink! How cool is that?

No Cooked Homemade Egg-Free Marzipan

And to decorate the cake, of course marzipan is the best and traditionally has been used to cover fruit cakes with it.

You could use ready made marzipan, I personally love to make my own “No Cooked Homemade Egg-free Marzipan” which is very simple and easy. It only takes 10 mins and needs no special skills or equipment to make it.

Sifted Almond Flour and Icing Sugar

So… you will need to sift the almond flour and icing sugar.
It will be easier if you have food processor on hand, you can just pulse them until smooth, coz how smooth you grind the almond will determine the texture of your marzipan.

I don’t have one, so… I just do it manually by hand, try not to do it all at once, sift it gradually.
It will be a bit time consuming, just keep smiling and be patient.

My Sweet Little Gingerbread Man

And the most fun part, by using marzipan you can create customize decorations for your Hot Choco Mug.
I really fall in love with this cute little Gingerbread man cake topper, it’s perfect for my Christmas Cakes.

Look how cute he is!

The liquor will make the fruitcake more moist, and will help it last longer.
Well, traditionally one of the most important function of fruitcake is for storage. It could be stored for weeks, sometimes half year, if stored properly.
But in this recipe, it tastes the best when it’s fresh in my opinion.

Beautiful Golden Colour, Loads of Rum and Moist Cake

Unlike the other brownish fruitcake, this one has a beautiful golden color. The Marzipan is so soft not too sweet. A thin slice of this cake is a wonderful treatment with a cup of black coffee or tea.

I hope you Guys give this recipe a try and have a wonderful Christmas & Happy New Year!
Love you all…

PEPPERMINT HOT CHOCOLATE DRINK FRUIT CAKE
Yield: Five Pieces (Upper diameter: 6.8 cm, Bottom diameter: 6 cm, Height: 5 cm) cupcakes liners
Active time:  2 hour
Total time: 3 hour

INGREDIENTS
Marzipan:

  • 300 grams Almond Flour
  • 775 grams Icing Sugar
  • 2 1/2 tablespoons Corn Syrup
  • 1 teaspoon Almond/ Rose/ Vanilla Extract (or any favourite extract)
  • 2-5 tablespoons Water


Fruit Rum Cake:

  • 100-120 grams Dried Fruit (cut into small pieces)
  • 80 grams Dark Rum
  • 40 grams Orange Marmalade
  • 130 grams Cake Flour
  • 2/3 teaspoon Baking Powder
  • 100 grams Salted Butter
  • 50 grams Brown Sugar
  • 50 grams Granulated Sugar
  • 2 Eggs

Soaking:
30 grams Dark Rum, 1 tablespoon Orange Marmalade

Decorating:
Candy Canes, Mini Marshmallow, Food Colouring (red, black, green, pink)


INSTRUCTIONS

Marzipan

  1. In a large bowl, sift together the almond flour and the icing sugar.
    If you have food processor on hand, you can just pulse them until smooth, coz how smooth you grind the almond will determine the texture of your marzipan.
  2. Pour in the corn syrup and mix.
    Add in the water and almond extract, mix well (the mixture started grainy).
  3. Using hand, bring it all together into a ball (you can add one or two teaspoons of water if necessary if you feel the dough too dry). Lightly knead on a work surface until you have a smooth ball.
    Please note, try not to ever kneading, coz it will cause the almonds to give out oil and that can make the marzipan too oily.
  4. Place it in a plastic wrap and store them in the fridge for at least 1 hour before using. Colour as needed.

Soaking
Mix marmalade with dark rum, strained the mixture.

Fruit Rum Cake

  1. Mix dried fruit and dark rum, let it soak for at least 1 hour. Add in marmalade and fold to combine.
  2. In a medium bowl, whisk together the flour and baking powder, set aside.
  3. In another large bowl, combine the butter and both kinds of sugar, beat until fluffy. Pour in the eggs and mix until well combined.
    Add half of the flour mixture and mix. Pour the soaked dried fruit rum mixture that has been mixed with marmalade and fold to combine. Pour the rest of the flour mixture to the bowl and mix until well combined.
  4. Pour the batter into the prepared cupcake liners about ¾ full and bake them in the preheated 180°C for about 30-35 minutes of until toothpick inserted in the center comes out clean.
  5. Once they come out from the oven, brush the with generous amount of soaking mixture and let them cool completely on the cooling rack.


Decorating

  1. Trim the top of the cupcake so it have an even flat top.
    Sprinkle some icing sugar so the marzipan won’t stick to the work surface. Roll some red marzipan about 3 mm thick for the base of the mug cake, using some marmalade jam as a glue.
  2. For the sides; prepare a piece of greaseproof paper as a marzipan templates so we know how long and how much marzipan should we roll for the sides of the mug cake.
    Roll the marzipan about 5 mm thick according to the template, stick onto the cake with some marmalade jam. Cut off the excess.
  3. Using fondant smoother, press the marzipan onto the sides of the mug cake to make sure that it stick well to the cake surface
  4. Using knife tool, tuck the marzipan under a cake so it completely seal.
  5. For the decorations; add some ribbon and tiny hearts around the cake. Stick all mug details and handle with some marmalade. 
  6. Insert a stick of candy cane to the mug, add some mini marshmallow and tiny gingerbread man 


NOTES

  1. You can use your favorite dried fruits such as raisins, figs, prunes,cherries, apricots, or maybe peaches.
  2. If you don’t like dark rum, feel free to use other liquor.
  3. To colour the marzipan, you can use any food colouring, water based, gel, powder. 
  4. I highly recommend to use concentrated food colouring, specially for a deep colour (so you can add less and still get a deep colour).
    Food coloring can throw off the consistency of your marzipan, especially if you have to add a ton to achive the color you’re after.
  5. To store marzipan; wrapped well in an airtight container or it can dry out easily. I suggest to store your Marzipan in the fridge (1 month) or freezer (up to 6 months), when you are ready to use take it out from the fridge or freezer then lightly knead to make it pliable again.
  6. To store fruit cake; In an airtight container for about 3 days at room temperature, 1 month in the fridge and 3 month in the freezer.
Posted on by Bembum Kitchen

Black Forest Cake

Hi Guys, there’s something about Christmas that makes everything a bit more magical, even the dessert. I grew up making treats to share with the entire family and I love baking so much.

And for this special day, I’m gonna share with you my signature “Christmas Blackforest Cake”. The perfect dessert for Christmas dinner that my whole family will love.

This is the first cake that I’ve learned to made when I was 13 years old. I was so happy and proud of myself at that time because everyone (specially my Mom) said that the cake was delicious.
Sometimes I think they gave me compliment just to make me feel good, they don’t want me to be disappointed.

But as I got older, I just realized that what they said was true.

Dark Sweet Cherry Filling

This Blackforest Cake combines a very soft chocolately chocolate sponge cake, layered with a rich dark cherry fillings, covered with fluffy frostings and sprinkle with a generous amount of dark chocolate shavings.

What make it special from other Blackforest Cake is the rich dark sweet cherry filling, which people usually use only whipped ceam.

And because it has always been very difficult to get Kirsch in my country (Kirsch is a traditional cherry liquor for Blackforest Cake), I always substitute it with my favourite Dark Rum for the wonderful aroma.

You can use Vodka, wine or Brandy if you want or just leave this out if you’d like to keep it kid-friendly.

Look how soft and chocolately this chocolate sponge cake!

The cake so soft, melts in your mouth, full of that rum flavour cherries filling, and the fluffy light frosting and dark chocolate shaves, really create a decadent, rich!

Light, fluffy, not too sweet frosting

Black Forest Cake was a staple when I was growing up. It’s a light and perfectly sweet German dessert that is easy to make and a chocolate-lover’s dream!

I created this special frosting recipe, coz I don’t like to use whipped cream for covering the cake which is melts easily.

And of course it’s not complete without some fresh cherries, sift some icing sugar for the snow effect, and I would like to add silver sugar pearls for a sweet touch.
Feel free to add other decoration as desire.

The frosting won’t melt , so you we don’t need to worry too much 🙂

Isn’t this cake look tempting? It’s ready to serve or you can pop it into the fridge to hang out for a while.

Look at the inside, that delicious chocolately sponge cake!
And the thick rich dark sweet cherry filling in between

I’m so ready for a Christmas celebration, they are also perfect with your favorite tea or coffee.

I now you can’t resist it!

No one thought we would be celebrating Christmas in the midst of a pandemic, yet here we are. But we are still grateful for everything we have and always hope for the best.
May your Christmas be a merry one! Stay safe!! Love you All…


BLACKFOREST CAKE
Yield: One 8-inch Round Pan
Active time: 1 hour
Total time: 3 hour

INGREDIENTS
Chocolate Sponge Cake:

  • 100 grams Cake Flour
  • 25 grams Cocoa Powder
  • 65 grams Granulated Sugar
  • 50 grams Vegetable Oil
  • 65 grams Milk
  • 1 teaspoon Vanilla Extract
  • A Pinch of Salt
  • 85 grams Egg Yolks
  • 165 grams Egg Whites
  • 1 teaspoon Lemon Juice/ Vinegar
  • 65 grams Granulated Sugar

Cherry Filling:

  • 1 can (16 Ounces) Dark Sweet Cherries
  • 80 grams Granulated Sugar
  • 30 grams Corn Flour
  • 3 tablespoons Dark Rum/ Kirsch

Frosting:

  • 225 grams Shortening
  • 40 grams Unsalted Butter
  • 190 grams Icing Sugar
  • 2 tablespoons Dark Rum/ Kirsch
  • A Pinch of Salt
  • 60 grams Whipped Cream


INSTRUCTIONS
Prepare the panFor the water bath; Line the inside bottom part of 8-inch round pan with parchment paper and wrap the outside bottom part of the pan with aluminium foil.
Place the wrapped pan on bigger baking pan, set aside.


Chocolate Sponge Cake

  1. Preheat the oven to 150°C.
  2. In a large bowl, sift the flour and cocoa powder, set aside.
    In a medium bowl, combine the sugar, vegetable oil, milk, vanilla, salt and egg yolks, mix well. Pour the egg yolks mixture into the flour mixture and mix until no lumps remain.
  3. In another large bowl, whip egg whites and lemon juice until a bit foamy. Add the sugar gradually, continue mixing until reach a stiff peak.
  4. Very gently fold the egg whites into the egg yolks batter in three batches (don’t mix it together all at once, to prevent the egg foam deflate).
    Using spatula, mix gently just until all incorporated, make sure there’s no egg yolks batter left on the bottom of the bowl.
  5. Pour the mixture into the baking pan, tap the pan a few times to get rid off air bubbles.
    And for the water bath; pour about ½-inch hot water onto the bigger pan.
    Place both pans on the bottom rack of the oven and bake it for about 85 minutes.
  6. Once it come out from the oven, take it out immediately from the water bath. Tap the pan a few times so it won’t shrink too much, remove the cake from the pan and let it cool on a cooling rack.


Cherry Filling

  1. Strain the cherries and place the syrup to a medium sauce pan.
  2. Soak the cherries with generous amount of dark rum for about 1 hour (you can leave this out if you’d like to keep it kid-friendly).
  3. To make the cherry filling; Combine the reserve cherry syrup with sugar and corn flour (strain to make sure there’s no any lumps) pour it back to the pan.
    Cook over medium low heat, keep stirring until it boil becomes transparant and thickened. Remove it from the heat, add in rum, mix well
  4. Drain the soaked cherries and combine with the cherry filling.


Frosting

  1. In a large bowl combine the shortening and unsalted butter mix until soft and well combined.
  2. Add in the icing sugar, rum and salt, continue mixing until becomes light and fluffy.
  3. Pour in the whipped cream and mix until just combined.


Assembly

  1. Using a large serrated knife, divide the cake into 3 equal layers.
  2. Place the first cake layer on a cake plate, brush it with rum. Pipe a rim of frosting around the cake layer before adding the filling (this creates a nice barrier so the filling stays in place), spread half of the cherry filling within the frosting barrier.
    Place the second layer on top, repeat the step. Place your final cake layer bottom side up on top of the cake.
  3. Crumb coat your cake with a light coat of frosting (freezer for about 10 or 30 minutes in the fridge to set the crumb coat). Continue frost the cake with remaining frosting.
  4. Press generous amount of the chocolate shaves onto the cake, sprinkle some for the top
    (Tip: grate the chocolate 1 hour in advance and store them in the fridge so it’s easier to handle).
  5. Pipe frosting to make it pretty, place some fresh cherries. Sift some icing sugar on top of the cake. Add another decoration if desire.


NOTES

  1. Best serve on the day it’s made.
  2. Cover in an airtight container and store leftover cake in the refrigerator for up to 5 days.
  3. I suggest to use 16 Oz S&W Dark Sweet Cherries brand for the best result coz it serve fresh cherries inside and better taste than any other brand.

Posted on by Bembum Kitchen

Molang & Piu Piu Jiggly Pudding

Hey Guys, today we are making these Molang and Piu Piu Jiggly Pudding. A light, smooth, firm-yet-soft milky pudding pairs with chocolately creamy chocolate custard.

Unmould Pudding

This type of puddings are quite soft.
So I suggest to prepare them 1 day in advance to make sure that they are firm enough before we unmold them.

Creamy Chocolate Custard

This supersilky and chocolately chocolate custard quick and easy to make, it’s creamy and delicious and is kid friendly.

Edible Chocolate Cup

And to make it more special, we will serve them in individual edible chocolate cup. I am using these 4 oz half-sphere silicone mould for the the cups and donut silicone mould for the cup saucers.

If you not keen to buy this kind of mould, kindly substitute them with silicone cupcakes liner or maybe other shape and you can simply pipe circle chocolate decorations on parchment paper to create the saucer.

To kind of fancy the cup up, I dip the rim of the chocolate cup into the melted chocolate and then dip that into the nonpareils. Isn’t that beautiful?

Chinese Tea Cup

And for the pudding moulds, I found that my pretty chinese tea cup and this super tiny measuring cup suits perfectly for this kind of project.

Super Tiny Measuring Cups

Look how small and adorable they are!! They are perfect coz they have a round bottom shape, quite similar to our lovely character’s head.

What I love about this pudding is that it’s not too sweet and it’s pretty light. There’s something so satisfying about spooning out that first bite.
It should keep it’s shape on your tongue and until you sink into it, it will dissolve into a velvety smooth melty bite.

It’s really an easy, simple, yet stunning dessert. You can make them ahead of time and serve on a dinner party.
I hope you give the a try and I’m sure that everybody will love them!

MOLANG & PIU PIU JIGGLY PUDDING
Yield: 2 portions
Active time:  1 hour
Total time: 8 hour

INGREDIENTS
Pudding:

  • 20 grams Cold Water
  • 4 grams Gelatine Powder
  • 20 grams Granulated Sugar
  • 115 grams Milk
  • 1/2 teaspoon Vanilla Extract (optional)

Chocolate Custard:

  • 20 grams Granulated Sugar
  • 2 teaspoons Cocoa Powder
  • 2 teaspoons Cornstarch
  • A pinch of salt
  • 12 grams Egg Yolks
  • 160 grams Milk
  • 1 teaspoon Unsalted Butter
  • 2/3 teaspoon Vanilla Extract/ Rhum


Decoration:

  • White Chocolate Compound
  • Dark Chocolate Compound
  • Food Colouring (Pink Rose, Yellow)


INSTRUCTIONS
Prepare the templates and moulds

  1. For Templates
    Print some templates for Molang and Piu Piu details. Stick some greaseproof paper on top of the templates, then apply some shortening to the greaseproof paper to prevent the chocolate stick to the paper surface.
  2. Pudding Mould
    Prepare pudding mould for Molang and Piu Piu that have a round bottom shape (quite similar to our lovely character’s head, for example chinese tea cup).
  3. Edible Cups and Saucers Mould
    You can use 4 oz half-sphere silicone mould or silicone cupcakes liner and maybe other shape for the the cups and donut silicone mould for the cup saucer (or manually make simple circle chocolate decorations on parchment paper for these saucer).


Pudding

  1. Bloom the gelatine with cold water and let it stand for about 3-5 minutes.
  2. In a medium sauce pan, mix the milk and sugar. Cook until the mixture simmering or reach about 60°C. 
  3. Mix in the bloomed gelatine into the milk, stir until well combine.
  4. Pour the white pudding mixture into Molang mould, colouring the rest with a bit of yellow food colouring for the Piu Piu, and then pour the yellow mixture into Piu Piu’s mould.
  5. Store them in the fridge for at least 6 hours (preferably over night).


Custard

  1. In a medium saucepan, mix the sugar, cocoa powder, corn flour and salt. Add in the egg yolks and mix until just combined.
  2. Gradually pour in the milk and whisk until no lumps remain.
  3. Cook the mixture over medium heat, keep stirring until it starts to boil and the mixture thickens. Take it off from the heat, add in the unsalted butter and rum or vanilla extract, mix well.
  4. Strain the custard to get rid of any lumps. 
  5. Let it cool about 5-10 minutes. Cover the surface with plastic wrap, pushing it directly on top of the mixture (make sure there are no air pockets, to prevent skin formation on top of custards). 
  6. Let it chill in the fridge for about 2 hours.


Character Details
Melt some white and dark chocolate compound, colouring as needed, pour each colour into a piping bag then trace characters details onto a parchment paper. Let them set hards in the fridge for about half hour.


Edible Chocolate Cups and Saucers
Cups; Pour melted rose pink colour chocolate compound fill up our moulds here, fill it right up to the top.  Flip it right over to make sure all the excess drips out, scrape the edge of any of that excess (we don’t want it to be a real jagged looking cup).
Repeated this 2 times, make sure you let these set in between each layer.
Saucer; Fill about half of the donut mould
*Store both cups and saucer for about 10 minutes in the fridge so they are completely solid and sets.


ASSEMBLY

  1. Unmould the Cups and Saucers
    Pull that silicone away from the chocolate, being very careful not to crack the chocolate.
    To fancy the cup; dipped the rim of the chocolate cup into the melted chocolate and then dip that into the nonpareils.Stick the cup onto the saucers with some melted chocolate.
  2. Crush some marie biscuit for layering in between the custard to add crunchiness and strengthen the base of the pudding so it won’t sink too much (can substitute with digestive or oreo).
  3. Pour about 2 tablespoons of chocolate custard into the edible cup, sprinkle about 1 tablespoon of crushed marie biscuits, spread another layer of custard evenly over the biscuits. 
  4. Slowly and carefully unmould Molang and Piu Piu pudding then place the pudding on top of the custard.
  5. Stick all the details.


NOTES

  1. Prepare the pudding 1 day in advance to make sure that they are firm enough before we unmold them.
  2. You can make the pudding and custard ahead of time (store them in the fridge for 2-3 days).
  3. You can use Candy Melts for Chocolate Compound.
  4. If you made edibles cups and saucers in advance, I suggest to store them at room temperature in an airtight container, so there is no moisture when served.
  5. For the presentation purpose; I recommend to assembly these dessert directly before serving to make sure that the biscuits don’t get mushy so the pudding doesn’t sink into the custard.

Posted on by Bembum Kitchen

Perfect Fluffy Pancakes | With Homemade Maple Syrup

SIMPLE. EASY. QUICK. FLUFFY. The Perfect Fluffy Pancakes recipe you will fall in love with!
I’ve tried so many recipes using milk or buttermilk but none of it as fluffy as this recipe. These homemade Greek Yogurt Pancake so delicious and incredibly quick to whip up.

Do not overmix the batter, a few small lumps is perfect!

It all starts with the batter! The key to light and fluffy pancakes is mixing just until combined, it’s important not to over mix.

Don’t use electric beaters or a mixer, just whisk it by hand until it’s generally smooth, but you still can see a few small lumps. That way you know you’ll have tender fluffy light pancakes.

Cook until small bubbles appear on the surface and the edges lose it’s shine

You can add some toppings to the batter directly before flipping; such as Blueberries, Chocolate chips, slices bananas, nuts anything you like . Just drop them on the top of the pancake, distribute them evenly.

When you can see small bubbles appear on the surface and the edges lose it’s shine, that way you know it’s cooking from underneath and they are ready to flip (it will takes for about 1-2 minutes).

Homemade Maple Syrup can be store 2 months in the fridge

I love to pair them with my Homemade Maple Syrup. This Maple Syrup is low budget, simple, easy to make and it taste like pure Maple Syrup, how cool is that?

If you don’t like to use my Canadian style Maple Syrup, feel free to serve them with your favorite Nutella, fruit jams, chocolate sauce, caramel syrup or maybe a bit savory like cheese if you want.

Look how fluffy those are!

I love everything about these pancakes, they turns out perfect every single time! An amazing fluffy and light texture, they make me hungry as soon as I see them.

They are so tender and warm.
If you are making these on the weekend and you have a few extra left, just keep them in the fridge.
When it comes to Monday morning when you are in a hurry, just take them out from the fridge, pop  in the microwave or toaster for a few seconds, and you have got a quick breakfast on the go!

Start your mornings with these perfect pancakes, I’m sure that you will love them!

PERFECT FLUFFY PANCAKES (WITH HOMEMADE MAPLE SYRUP)
Yield: 10-12 pieces
Active time: 1/2 hour
Total time: 1 hour

INGREDIENTS
Maple Syrup:

  • 160 grams Granulated Sugar
  • 20 grams Granulated Palm Sugar
  • 2 teaspoons Honey
  • 140 grams Water
  • 2 teaspoons Vanilla Extract
  • 1 teaspoons Maple Extract (optional)


Pancakes Batter:

  • 195 grams All-Purpose Flour
  • 1 tablespoon Granulated Sugar
  • 1/2 + 1/4 teaspoon Baking Powder
  • 1/4 + 1/8 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 180 grams Plain Greek Yogurt
  • 180 grams Milk
  • 75 grams Whole Eggs
  • 3 tablespoons Vegetable Oil


INSTRUCTIONS
Maple Syrup

  1. In a medium saucepan, combine the granulated sugar, granulated palm sugar, honey and water.
  2. Bring the mixture to boil, then reduce the heat to low. Cover the pan and allow it to simmer for about 15 minutes.
  3. Take it off from the heat and let it cool for 20 minutes.
  4. Stir in the extracts, mix well.
  5. Let the syrup cool completely before pour them in a jar or containers. You can store them for up to 2 months in the fridge.


Pancakes Batter

  1. In a medium bowl whisk together all the wet ingredients; Greek Yogurt, milk, eggs and vegetable oil, set aside.
  2. In another large bowl combine all the dry ingredients; the flour, sugar, baking powder, baking soda and salt.
  3. Pour the wet ingredients to the dry .
    The key to light and fluffy pancakes is mixing just until combined (don’t use electric beater or mixer, just whisk it by hand).
    Do not over mix, whisk until it’s generally smooth but you still can see a few small lumps.
  4. To cook
    On a medium heat, preheat a nonstick pan until a drop of water sizzles. Pour batter into rounds (about 3-4 tablespoons).
    Cook until small bubbles appear on the surface and the edges lose it’s shine (it will takes for about 1-2 minutes).
    *At this point you can add some toppings to the batter directly (blueberries, chocolate chips, slices bananas, nuts anything you like). Just drop them on the top of the pancake, distribute them evenly.
  5. Flip the pancakes and then cook for another minute or so until golden and cooked through. Repeat with remaining batter.

NOTES

  1. For the Pancake Batter;You can substitute the vegetable oil with melted unsalted butter, it will gives the pancakes a bit more flavor.
    Sour cream subs great for the greek yogurt, or you can use regular plain yogurt.
  2. Store leftover pancakes in an airtight container. They’ll be good in the refrigerator for 2-3 days, or you can freeze for up to 3 months.
  3. To reheat Pancakes
    Microwave: 20 seconds to 1 minute
    Oven: 10 minutes in the preheated 180°C
  4. Maple syrup can be store in the fridge for up to 2 months.

Posted on by Bembum Kitchen

3D Magical Carousel Cookies

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Hi Guys, today we are making something very special “a Magical Carousel Cookies”. This was replicated from my previous cake project that I have designed for my client a few years ago.

Original Cake Design

Instead of using cake as a base structure of the design, I’m gonna use sugar cookies for the construction.

Cut off every pieces according to the templates

Special Cut Method for the Unicorns (with bamboo skewers underneath)

When you had this kind of project, it is very important to start by designing the construction drawing in 2 dimension.

Edges are golden brown means the cookies is done

The main purpose of construction drawings is to provide a graphic presentation of what is to be built. It showing the relationship between the components and how they fit together.

Stacking and Sticking to Develop the Structure

Carousel Design Construction

This dazzling Vintage Carousel Cookies featuring whimsical Unicorns would make a spectacular gift.


If you are looking for some cookies design that will have a hint of playful and look strikingly attractive just opt for these lovely Carousel Cookies and you are good to go.

Using Embossing Cutter for the Design

This also make a really cool birthday, upcoming christmas or even a wedding present.

Gorgeous Unicorns

You can simplify the design or even change the colour to suit the theme of your party.
How about A Magical Carousel Cookies for a magical party?

Center Pole Design

Our Magical Carousel Cookies goes round and round it goes, it looks so beautiful and amazing!


If you keen to make these kind of project kindly find the completed design templates in the description below.


I hope that you will fall in love with this Magical  and Dreamy Carousel Cookies as much as I do. Take care Guys, Love you all!

Print the attached files below in a standard A4 paper and simply cut the design out

Print in A4 Paper- Cut out the Design

Print in A4 Paper- Cut out the Design

Print in A4 Paper- Cut out the Design

Print in A4 Paper- Cut out the Design

Guide for Grouping, Sticking and Colouring Each Group

List of Tools That I Used in Creating This Project
Scissors https://amzn.to/3CEmqk5
Rolling Pin & Cutting Tools https://amzn.to/3V8yH7g
Marzipan Spacers https://amzn.to/3eaqoaB
Round Plunger Cutter https://amzn.to/3e8fYsa
X-ACTO Knife https://amzn.to/3ehZVrw
Dual Sided Cookie Cutter Rectangle https://amzn.to/3V1N9yd
Scriber Needle https://amzn.to/3rBtQyc
Straight Frill Cutter https://amzn.to/3EirQSY
Strip Cutter https://amzn.to/3CCeyPV
Textured Lace Set https://amzn.to/3CcJapQ
Mini Heart Plunger https://amzn.to/3CaYjrO


3D MAGICAL CAROUSEL COOKIES
Yield: 1 Carousel (16 cm diameter, 24 cm height)
Active time: 3 hour
Total time: 5 hour

INGREDIENTS
Sugar Cookies:

  • 200 grams Unsalted Butter (soft)
  • 200 grams Granulated Sugar
  • 50 grams Whole Eggs
  • 400 grams All-Purpose Flour
  • 1 teaspoon Favorite Extract or Grated Zest (optional)


Marshmallow Fondant:

  • 150 grams Marshmallow
  • 2 tablespoons Water
  • 350-450 grams Icing Sugar
  • 35 grams Shortening
  • Food Colouring (Rose, Delphinium Blue, Turquoise)
  • Edible Pen (Black)


Royal Icing:

  • 15 grams Egg Whites
  • 100 grams Icing Sugar
  • 1/6 teaspoon Cream of Tartar 
  • 1/3 teaspoon Vanilla Extract
  • 1-2 teaspoons Water

Sugar Syrup: 50 grams Granulated Sugar, 50 grams Water

Assembly: Paper Straws, Bamboo Skewers, Small Brush, Gold Luster Dust, Embossing Cutter, Silver sugar pearls sprinkles

INSTRUCTIONS
Design Structure and Templates
Print Side View Design Structure and cookie templates on standard A4 paper, then simply cut all the design out

Sugar Cookies

  1. In a large bowl mix the butter, sugar and favorite extract or zest until well combined and just becoming creamy in texture.
    Do not overwork, or the cookies will spread during baking.
  2. Slowly beat in the eggs until well combined.
  3. Add in the flour and mix until it creates a dough ball.
  4. Gather it into a flat disk, wrap it in a plastic wrap and chill it in the fridge for at least 1 hour.
  5. Trace and Cut
    Prepare marzipan spacers for an even thickness (you can use wooden chopstick if you don’t have it on hand), rolling pin, knife, cut off templates and some greaseproof paper for the base of the cookies.

    Place the chilling dough on a floured surface and knead it briefly so it’s pliable.
    Place the dough on top of a greaseproof paper, using marzipan spacers on both sides and another greaseproof paper on top, roll it out into an even thickness.

    Trace and cut out the shapes according to the templates (to maintain each shapes make sure that every pieces cut on top on their own greaseproof paper that will be bake later).
  6. Lay cut out pieces on a baking tray. Please note, always bake equally sized cookies together to make sure they are cook in the same time.
    If you mix different sizes, the small ones are already cooked when the larger ones are still raw in the middle.
  7. Chill the cut out cookies in the fridge for about 30 minutes before baking to maintain it’s shapes, and then bake them for about 8–15 minutes, depending on size, until golden brown around the edges. 
  8. Take it off from the heat, wait for 5 minutes then transfer them to a cooling rack to cool completely.

Marshmallow Fondant

  1. Pour marshmallows into a microwave-safe bowl or in a double boiler (you might want to grease the bowl and spatula with a bit of shortening before mixing, to prevent stickiness).
    Add about 2 tablespoons of water and microwave it in 30 seconds intervals, stirring in between, until the marshmallows completely melted.
  2. Add in ¾ of the icing sugar and mix (you can add any flavouring you want).
    After the fondant begins comes together, grease hands and table work generously with shortening, and then turn marshmallow mixture onto the table work.

    Add some more left over icing sugar, and continue kneading until it’s form a firm nice and smooth elastic ball (you might need less or more icing sugar).

    If it’s a bit dry, add 1 teaspoon of water at a time and if it’s too wet, add a bit more icing sugar. Knead until it feels soft and pliable.
  3. Once it’s done, grease the outside of the fondant with shortening to prevent dryness and then store them in a ziplock bag to keep it moist.

Simple Syrup
Over medium heat, bring equal amount of sugar and water to a boil, turn the heat to low, stir constantly until the sugar dissolves and the mixture is clear and thickened.
Take it off from the heat, pour into a clean glass jar and let it cool completely.

Royal Icing
In a medium bowl, combine egg whites, Cream of Tartar, icing sugar, and Vanilla Extract.
Beat on high speed for 5 to 10 min or until very stiff (feel free to add 1 or 2 teaspoons of water as needed if you fill it’s to thick).
Covering icing in bowl at all times with a plastic wrap to prevent from drying.


Assembly

  1. Group, stick (use royal icing as a glue) and cover baked cookies with fondant (use simple syrup as a glue) according to the “Side View Design Structure” template.
  2. Decorate the Unicorns.
  3. Place paper straw as Carousel Center Pole (which has been inserted by 2 pieces of bamboo skewers to make it stronger), using royal icing as a glue to assemble and build the cookies group (except for the rooftop).
  4. Decorate the Carousel Center Pole (feel free to use any embossing cutter).
  5. Insert another 3 bamboo skewers around Carousel center pole for the Unicorns. Using paper straw (to cover the bamboo skewers) and thick round paper to support the Unicorns.
    Using royal icing to fill in the base of the pole.
    Place Unicorn on top of round paper, stick both sides together (use royal icing as a glue).
  6. Place and decorate the Carousel rooftop. 
  7. Add finishing details.    


NOTES

  1. To Store Decorated Carousel Cookies; 1 week at room temperature in an airtight packaging.
  2. To store baked cookies; 1 week at room temperature in an airtight container. For longer storage, pop in the freezer (in an airtight container) for up to 3 months.
  3. To store Sugar Syrup; keeps for a while in the refrigerator. Eventually mold will begin to grow if stored too long.  You can also stir in 1 tablespoon corn syrup to help ensure the syrup stays smooth.
  4. To store Royal icing; 1 week in the fridge, always cover bowl in a plastic wrap.
Posted on by Bembum Kitchen · 6 Comments

Traditional Mooncake (Inspired by Sin Hap Hoat Brand)

Hi Guys, today we are making my favorite childhood Traditional Mooncake inspired by the famous brand “Sin Hap Hoat”.
And until now, I still fall in love with this moon cake.
Mid-Autumn Festival takes place when the full moon is said to be the largest and brightest of the whole year. It was traditionally a time to give thanks to the Gods.

This is the type of moon cake that capture my heart, it brings fond memories for me and my family.
The round moon cakes are symbols of the great family reunion just like the round, as usual we sit together under the bright light of the moon, sip tea, nibble on mooncakes.

It’s completely different with alkaline water or snow skin kind moon cake, no need any fancy ingredients such as golden syrup or alkaline water.
They original Brand “Sin Hap Hoat” have flavour varieties such as Chocolate, Milk, Durian, Jackfruit, cheese and many more. My favorite flavour will always be these lovely chocolate.

Yummy Thick Chocolate Paste

The chocolate paste mixed nut filling is not too sweet, it’s pretty thick and so flavourful.

“Tjoklat” Old Stamp Spelling

And originally it still use the old stamp spelling of the flavour on the top of the Mooncake, like Tjoklat means Chocolate.

DIY Stencil

As I don’t have customized stamp for the cake design so I decided to make my own DIY cake stencil.

These mooncake has an equal proportions of skin and filling. That helps the mooncake to balance out the sweetness and make it taste so good.
They are best enjoyed with a strong, palate-cleansing cup of Chinese tea.

The cake skin will be sturdy and a bit crunchy after baking, but as you store them, it will absorb the oil from the filling and become softer, which is a good thing! Make them even tastier.

I hope that you will enjoy these recipe, maybe turned them into gifts for friends or relatives and have a happy Mid-Autumn Festival.
Love you Guys!


TRADITIONAL MOONCAKE (INSPIRED BY SIN HAP HOAT BRAND)
Yield: 4 pieces
Active time: 1 hour
Total time: 1 1/2 hour

INGREDIENTS
Chocolate Nut Filling:

  • 15 grams Unsalted Butter
  • 45 grams Dark Baking Chocolate (Compound or Couverture)
  • 65 grams Granulated/ Raw Sugar
  • 40 grams Water
  • 1/2 tablespoon Vanilla Extract
  • 80 grams All-Purpose Flour
  • 20 grams Cocoa Powder
  • 60 grams Baked Cashew Nut

*For those of you who prefer savoury flavour, you can substitute the chocolate filling with this delicious Cheese Filling:

  • 120 grams Grated Cheddar Cheese
  • 95 grams Icing Sugar
  • 80 grams All-Purpose Flour
  • 40 grams Salted Butter

Skin Dough:

  • 125 grams Condensed Milk
  • 44 grams Eggs
  • 1/2 teaspoon Vanilla Extract
  • 165 grams All-Purpose Flour
  • 1 1/2 tablespoons Milk Powder
  • 1/3 teaspoon Baking Powder

Cake Stencil:

  • Printed design on A4 paper
  • Greaseproof Paper
  • Double Tape
  • Red Food Colouring Powder
  • White Vinegar
  • Small Brush


INSTRUCTIONS
Cake Stencil
Print the design on a piece of standar A4 paper. Laminate back side of the A4 printed design with a greaseproof paper using double tape. Then using sharp Xacto knife carefully cut out the design out.


Chocolate Nut Filling

  1. In a medium pan, combine the unsalted butter, dark sweet chocolate, granulated or raw sugar, water and Vanilla Extract. Cook over medium low heat until start to boil and the chocolate melted. Take it off from the heat.
  2. Sift the flour and cocoa powder immediately into the pan, mix until well combined until it create a smooth shiny chocolate dough.
  3. Add the crushed cashew nuts into the chocolate filling, mix well.
  4. Divide the fillings into 4 equal pieces (about 80 grams each), shape the chocolate filling into a disk about 1-inch thick, set aside.

Cheese Filling
Simply combine all the ingredients. The mixture will be gritty at first, keep kneading until it creates a dough ball.
Divide into 4 equal pieces (about 80 grams each) shape into a disk.

Skin Dough
In a large bowl combine the condensed milk, eggs, and vanilla extract, mix well. Then pour in the all-purpose flour, milk powder and baking powder Mix until well combined.
The dough should be sticky at first, cover and let it rest for about 5 minutes to let the flour absorbed the water so it’s will be less sticky.
Divide the skin dough into 4 equal pieces (about 80 grams each).


Wrapping, Decorating and Baking

  1. Wrapping;
    Using rolling pin, gently flatten and roll the skin dough into 7 cm in diameter disk, put some flour on your palm, then pick up the skin and put it on your palm.
    Place one portion of the chocolate nuts filling ball at the center of the skin, gently wrap the dough upwards and around the filling, tighten your palm, pinching edges at the top to seal.
    Make sure the skin and the filling stick together evenly.
  2. Place a piece of greaseproof paper on top of the mooncake. Using flat surface, press the mooncake gently into a thick flat disk (make sure the top is flat and it should be about the same diameter size as the template).
    *If you see a shadow of the chocolate filling on the skin surface, don’t worry it won’t be visible after the skin dough risen in the oven.
  3. Decorating;
    Dilute about 1/2 teaspoon red food colouring powder with a bit of white vinegar. Place your stencil on top of the mooncake, using round brush tap the coloured gently over holes in the stencil (make sure it doesn’t move around while you stenciling).
    Gently peel away the stencil, using tiny brush paint the rest of the missing details.
  4. Baking;
    Bake the mooncake in the preheated 160°C oven for about 25 minutes.
    After baking, remove it from the heat and let it cool completely on the cooling rack.
  5. Store them in an air-tight container.

NOTES

  1. The cake skin will be sturdy and a bit crunchy after baking, but as you store them, It will absorb the oil from the filling and become softer, which is a good thing, Make them even tastier.
  2. The mooncake has an equal proportions of skin and filling. That helps the mooncake to balance out the sweetness and make it taste so good
  3. You can substitute cashew nut with any other baked nut you like (macademia, almond, walnut or peanut).
  4. Best serve after you keep them 1-2 days at room temperature (in an airtight container), when the skin soften a bit.
  5. You can store them 4 days at room temperature or 3 months in the fridge.