Posted on by Bembum Kitchen

Korean Mugwort Rice Cake “Ssuk-Injeolmi 쑥인절미

Love the look of it, it’s so weirdly green!

Thanks my subscriber for your inspiring comments ❤️🥰

Hellooo friends and welcome back!!
Today we are making some “Korean Mugwort Rice Cake” which is called 쑥인절미 (Ssuk-Injeolmi).
If you are not familiar with Mugwort, it’s an aromatic and medicinal herb from the Japanese plant.
Other names of Mugwort include Japanese Yomogi, Korean Mugwort, Korean Wormwood, Ssuk, and Kui Hao.

Mugwort Plant (Artemisia vulgaris)

The Japanese use this forest green leaves in various culinary applications and traditional medicine.
It is long used in traditional medicine to detox and beautify the skin.
Studies also show that Mugwort essential oils may have anti-inflammatory and anti-cancer properties.

These Korean Mugwort Rice Cake is almost similar to Japanese Kusa Mochi or Yomogi Mochi but has a chewier texture. There is also some red bean filling in the middle for some extra texture.

MUGWORT OR YOMOGI POWDER
In this recipe, I used dried Mugwort or Yomogi Powder to make it easier. You can buy online or find it at the baking supply store.

Beautiful Mugwort or Yomogi Powder 🥰

If you touch it, the texture actually feels more like soft cotton rather than powder.
It is important to soak the powder in hot boiling water before using it for about 15 minute; Strain it (safe the soaked Mugwort) and you can discard the soaking water.

WHEAT STARCH vs WHEAT FLOUR
Other important ingredient that we will be using is Wheat Starch.

Don’t be confused, it’s not the same as wheat flour for making bread

This Wheat Starch which is called as Tim Sum Flour is usually used for make prawn dumplings or HaKaw.

MOULD FOR SHAPING
Traditionally, this rice cake is known for its decorative patterns that are made using either wooden, ceramic, or bronze rice cake stamps (I found they are really hard to find).

LEFT Ceramic Stamp ~ RIGHT Wooden Stamp

Alternatively, you can use these wooden mooncake mould or the plastic one

My precious vintage mould 😘
I found plastic mold works well and pretty too 😗


A VERY IMPORTANT NOTE
Make sure that you prepare some non-stick baking paper for the base of your rice cakes as it will be very sticky when finished steaming (don’t use ready made steamed buns paper as it NOT non-stick).

It can be frustrating when your rice cakes gets stuck in the steamer 😢 so…Don’t let that happened!


CHUNKY (Tsubuan (粒あん) OR SMOOTH (Koshian (こしあん) RED BEAN FILLING
In this recipe, I also will share a few tips to make the red bean filling; The method is not only faster but also produces a fragrant and flavourful filling.

I found that red bean filling that has a chunky texture (with bean shapes still intact) is perfectly match with the chewy rice cakes

If you prefer smooth texture filling, kindly blend the cooked red beans on high speed into a fine paste before cooking it with the sugar.

CONSISTENCY OF THE DOUGH
The dough should be wet enough that when you pinch off a piece, it doesn’t crack, but dry enough that it can hold its shape. 

Your goal is to be able to seal them tightly around the filling

If it’s too dry, add 1 teaspoon of water at a time until it’s softened; but If it’s too wet, add 1 tablespoon of glutinous rice flour at a time.
Remember always cover the dough to prevent it from drying out during making.

SHAPING STEPS

Both so beautiful… 🤔


STEAMING
I highly recommend to use Bamboo Steamer for best results.
If you use metal or plastic steamer, make sure that you cover the lid with a piece of clothes so the water condensation during steaming won’t ruin the look of your rice cakes.

When it’s done, remove from the heat immediately; Don’t over steam them, as they will burst.


A vibrant emerald green jade colour….It’s so beautiful! 😳

To prevent the sticky rice from clinging to each other, brush each one with a very light coating of Sesame Oil;
This also will lock in the moisture and giving the rice cake a subtle nutty taste.

Chewy Rice Cake with a smooth, but stretchy consistency and the beautiful red bean filling inside 🙄❤️

These rice cakes make for a real sweet treat during special occasions.
My Dad loved this cake so much 😗; I grew up eating this rice cake and always loved the unique aroma of the green sticky rice dough 😇.

I hope this recipe gave you some insight into this treat, and gives you a new way to enjoy this useful plant!

These fragrant green herbs produces a herbal and slightly minty taste, I love it so much…and I can’t stop eating it 😂😂…

watch how to make korean mugwort rice cake

recipe

KOREAN MUGWORT RICE CAKE
Yield: 6 Rice Cakes
Active Time: 1½ Hours
Total Time: 3 Hours

INGREDIENTS
♥︎ Red Bean Filling

  • 120 g Red Bean
  • 1/8 tsp Salt
  • 1000 ml Water
  • 60 g Granulated Sugar

♥︎ Rice Cake Dough

  • 20 g Wheat Starch
  • 60 g Water
  • 15 g Mugwort Powder
  • 200 g Hot Boiling Water
  • 130 g Glutinous Rice Flour
  • 40 g Icing Sugar
  • 1/2 tbs Unsalted Butter
  • 1/2 tsp Vanilla Extract
  • 40 g Water

INSTRUCTIONS
Red Bean Filling

  1. Rinse the beans and transfer it to a large pot. 120 g Red Bean
  2. Pour in the salt and water (adding salt at the beginning of cooking create more tender results).
    1/8 tsp Salt ; 1000 ml Water
  3. Then bring it to a boil
    After boiling take it off from the heat, cover it and let it rest for 1 hour.
    There’s no need to rinse or change the water, coz the beans cooked in the soaking liquid were much more flavourful, had a prettier, darker colour, and retained their texture better.
  4. After 1 hour, don’t forget to take the lid off, put it back to the stove and continue cooking on medium low heat until the beans are tender and creamy.
    The water will evaporate during cooking, adding more water as necessary to keep beans submerged.
  5. After for about 1 ½ hours, pick 1 bean and mash it with your fingers; if it’s mashed easily, it’s done.
  6. Transfer cooked beans to a non-stick pan, along with their cooking liquid.
  7. On medium-low heat add in the sugar, stirring constantly until the sugar melts; let the moisture evaporate. 60 g Granulated Sugar
  8. Once the mixture comes together and doesn’t stick to the pan, take it off from the heat 
    (Don’t worry if it’s still a bit loose, this filling will continue to thicken as it cools).
  9. Spread the filling onto a plate; cover it with a cling wrap to prevent from drying out, open a little gap so the steam can escape.
  10. After cool completely, divide it into 6 equal portions (about 20 grams each), cover it until you are ready to use it

Rice Cake Dough

  1. In a medium saucepan combine the Wheat Starch and water; Mix until no lumps visible.
    Cook over medium low heat until the mixture starts to thicken and looks translucent, set aside let it cool completely. 20 g Wheat Starch; 60 g Water
  2. In a medium bowl combine the Mugwort Powder and hot boiling water, let it steep up for 15 minutes. 15 g Mugwort Powder; 200 g Hot Boiling Water
    After 15 minutes strain it, squeeze it gently to release excess water (safe the soaked Mugwort and you can discard the soaking water).
    * Don’t let the soaked Mugwort sit too long before mixing the dough, or it will lose that beautiful green colour.
  3. In another large bowl combine the Glutinous Rice flour along with Icing Sugar, Unsalted Butter and Vanilla Extract, mix well. 130 g Glutinous Rice Flour; 40 g Icing Sugar; 1/2 tbs Unsalted Butter; 1/2 tsp Vanilla Extract
  4. Pour in the soaked Mugwort; Mix by hand until just combined.
  5. Then add in the Wheat Starch mixture, knead well (now you will see a pale green colour dry dough).
  6. Finally, add in the water in 3 batches, and knead again until the dough is smooth and an even bright green colour. 40 g Water
    * The dough should be wet enough that when you pinch off a piece, it doesn’t crack, but dry enough that it can hold its shape (your goal is to be able to seal them tightly around the filling).
    If it’s too dry, add 1 teaspoon of water at a time until it’s softened 
    If it’s too wet, add 1 tablespoon of glutinous rice flour at a time.
    (Remember always cover the dough to prevent it from drying out during making)
  7. Divide the dough into 6 pieces (about 55 grams each). 
  8. Kindly follow video instructions for shaping.

Steaming

  1. Pre-boil the water in the steamer for 10 minutes on high heat
    I highly recommend to use Bamboo Steamer for best results. If you use metal or plastic steamer, make sure that you cover the lid with a piece of clothes so the water condensation during steaming won’t ruin the look of your rice cakes
  2. Cover and steam over high heat for 10 minutes.
  3. When it’s done, remove from the heat immediately; Don’t over steam them, as they will burst.
  4. To prevent the sticky rice from clinging to each other, brush each one with a very light coating of Sesame Oil; This also will lock in the moisture and giving the rice cake a subtle nutty taste.


NOTES

  1. They will turn chewy when cooled, and hard when chilled.
  2. To Store; in the fridge for 3-4 days (in an airtight container).
  3. Simply reheat for 30 seconds in the microwave or 10 minutes in the steamer (no longer or they might burst).
Posted on by Bembum Kitchen

Classic Neapolitan Cupcakes (Moist, Less Sweet)


Neapolitan Ice Cream was my favourite since childhood… and I do love Ice Cream inspired cakes.

My big brothers and I never got tired of this ice cream until now 👨‍👨‍👧❤️ The eternal taste of our classic ice cream…
Vanilla-Chocolate-Strawberry these 3 flavours arranged side by side in the same container,  usually without any packaging in between.

Neapolitan Ice Cream~I am drooling by just looking at it 🙄

If you can’t decide which flavour, chocolate, vanilla, or strawberry is your favourite, then Neapolitan Ice cream is the perfect flavour for you! 😅
And if you like Neapolitan so much, I’m sure you will fall in love with this cupcake recipe 😘


This Neapolitan Cupcake is really moist and not too sweet.
The acid in Buttermilk helps tenderise the gluten in the flour resulting in a lovely rise and soft texture whereas the Sour Cream produces a super moist cake.


Some recipes make vanilla and chocolate batter separately, for me it’s very troublesome 🤔
So…I make it EASY for you
In this recipe, you just need to make 1 basic vanilla batter; and with a little addition then you will get another rich chocolate batter.


For the chocolate batter, I highly recommend to use Dutch-Processed Cocoa Powder; It provides an intense richness to cake
And… feel free to use your favourite 61% Dark Chocolate bar.


Some people ask me whether they can use 70% Dark Chocolate…
Well… I suggest DON’T because it will have slightly bitter taste, which I found not suitable for this cake.


As for the Strawberry Buttercream; make sure that you use Immersion Blender or Spices Grinding Machine to make the strawberry puree;
I don’t recommend to use food processor because you will need to add some water to help the spinning process; It will end up with runny buttercream (which is NOT good).


Beautiful tender white cake, moist chocolate cake …with a silky Strawberry Buttercream bursting with fresh strawberry flavour 🤤
What else can you ask for? It’s so satisfying… 😃


I hope you can share this beautiful cupcakes with someone you love…
Love You All and Happy Baking! 😘

CLASSIC NEAPOLITAN CUPCAKES
Yield: 6 cupcakes  (3,5 cm high; 5 cm bottom diameter; 7 cm top diameter)
Active Time: 1 Hours
Total Time: 2 ½ Hours

INGREDIENTS
♥︎ Cupcake Batter

  • 115 g Cake Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 75 g Unsalted Butter (room temperature)
  • 116 g Granulated Sugar
  • 105 g Egg Whites (room temperature)
  • 2/3 tsp Clear Vanilla Extract
  • 80 g Buttermilk (room temperature)
  • 40 g Sour Cream (room temperature)
  • 6 g Cocoa Powder (Dutch-Processed)
  • 15 g Hot Water
  • 15 g Chopped Dark Chocolate (61%)


NOTE (Buttermilk Substitute)
Option 1: Replace Buttermilk with a mixture either 1 teaspoon of vinegar or Lemon Juice and 80 grams of milk; Let it sit for 5 minutes
Option 2: Replace Buttermilk with a mixture of 40 grams of Milk and 40 grams of Plain Greek Yogurt

♥︎ Strawberry Buttercream

  • 70 g Egg Whites (room temperature)
  • 125 g Granulated Sugar
  • 170 g Unsalted Butter (room temperature)
  • 150 g Fresh Strawberry Puree
  • 2 drops of Dusty Pink/ Rose food colouring

♥︎ Others
829 Nozzle

INSTRUCTIONS
Cupcake Batter

  1. Preheat the oven to 160°C at least 30 minutes prior to baking.
  2. Prepare the cupcake pan and liners (I am using 3,5 cm high with a 5 cm bottom diameter and a 7 cm top diameter).
  3. In a medium bowl, sift dry ingredients through a sifter, set aside. 115 grams Cake Flour; 1 teaspoon Baking Powder; ¼ teaspoon Salt
  4. For the cocoa mixture
    In a small bowl combine Cocoa Powder and hot water; Mix well until no lumps visible, set aside. 6 grams Cocoa Powder (Dutch-Processed); 15 grams Hot Water
  5. Remember; cake batter calls for room temperature butter, it’s soft to the touch, but not melted.
    In a large bowl beat Butter on low speed (Kitchen Aid speed 1) until smooth for about 1 minutes. 75 grams Unsalted Butter (room temp.)
  6. Gradually add in the sugar and beat on medium-high speed (speed 8) until light in colour and fluffy in texture 5 minutes. 116 grams Granulated Sugar
  7. Lower to medium speed (speed 4), add egg whites one at a time. Scraping down the bowl, make sure there’s no butter left at the bottom and continue beat on medium-high speed (speed 8) for 2 minutes until smooth. 105 grams Egg Whites (room temperature)
  8. Add vanilla, mix well. 2/3 teaspoon Clear Vanilla Extract
  9. Lower the speed (speed 1) add in intervals, blending after each addition (1/3 dry ingredients – ½ Buttermilk- 1/3 dry ingredients – ½ Buttermilk – 1/3 dry ingredients). 80 g Buttermilk (room temperature)
    Scraping the sides of the bowl to make sure the flour mixed evenly with the mixture and then mix again on medium-high speed (speed 8)  for another 20-30 seconds.
  10. Fold in Sour Cream and mix until just combined. 40 grams Sour Cream (room temp.)
  11. Transfer 1/3 of the batter (about 170 grams) to a medium bowl.
    Add cocoa mixture and chopped dark chocolate; stir until just combined. 15 g Chopped Dark Chocolate (61%)
  12. Divide Chocolate batter evenly among prepared cupcake pan liners; top with remaining Vanilla batter.
    Tap the pan a few times to remove air bubbles and bake in the preheated 160°C oven for 25 minutes or until toothpick inserted in the center of the cupcake comes out clean
  13. When it’s done, transfer pans onto wire rack to cool for 10 minutes before turn out cupcakes onto rack to cool completely.

Strawberry Buttercream

  1. Wipe the bowl and beater with some Vinegar or Lemon Juice to ensure that there’s not a speck of grease or fat on your utensils (fat can interfere with the beating of egg whites into a stable foam).
  2. Cut strawberries into small pieces. 150 grams Fresh Strawberries
    Puree in an Immersion Blender or Spices Grinding Machine until smooth (I don’t recommend to use food processor because you will need to add some water to help the spinning process; It will end up with runny buttercream), set aside.
  3. Then in a heatproof bowl combine egg whites and sugar. 70 grams Egg Whites; 125 grams Granulated Sugar
    Place the bowl over a pot of simmering water, whisk until sugar dissolved and then keep whisking until the mixture reach160°F on candy thermometer.
    Take it off from the heat, transfer the mixture to a stand mixer and beat on medium-high speed (speed 8) for 5 minutes until stiff glossy peaks form and the bottom of the bowl no longer feel warm to the touch.
    * You can use hand mixer, but it will take longer and your whipped buttercream may not be quite as fluffy.
  4. Lower to medium speed (speed 4) add butter one piece at a time; Whisking well after each addition. 170 g Unsalted Butter (room temperature)
  5. Reduce to low speed (speed 1), add in strawberry puree; And beat until smooth 3-5 minutes (scrapping down the bowl during the process).
    * Please note the motor under the mixing bowl creating heat when buttercream is mixed for several minutes; your buttercream may heat and even start to melt. In that case, I suggest decreasing the mixing time.
  6. The buttercream should be lighter in colour and fluffy in texture (I like to add some dusty pink food colouring to enhance the colour – optional). 2 drops of Dusty Pink/ Rose food colouring
    If you find your buttercream too soft, store them in the fridge for 30 minutes before you use it.


Assembly
Using 829 Nozzle, pipe Strawberry Buttercream on top of cupcakes; decorate with some fresh strawberries to make it prettier.

NOTES
Best served on the day it’s made; However, decorated cupcakes can be stored in the fridge for 3-4 days (in an airtight container). Make sure that you take it out of the fridge 30 minutes before serving it.

Posted on by Bembum Kitchen

Sumikko gurashi bread shop manager ~ bread stick


Hi Everyone… do you love Sumikko Gurashi?
I’m a big fan of Sumikko Gurashi Characters 🥰 and I want to share my love for this Sumikko Gurashi Bread Shop Manager who teaches Sumikkos on making bread; which is also known as Pan Tencho.

Even though they sell this character in small size, I found it really cute! 🤗

The original Pan Tencho on the “right hand side” 😘

Pan Tencho past was actually an unsold baguette that got stale, wearing a regular white chef’s hat and a red cape; with a little smile and brown eyes.


This bread Shop Manager (パン店長) is always chatty and cheerful; puts on a very serious face when making bread; It’s really serious about baking.

I envy it’s cute Shirokuma mini oven 🙄

And it’s secret to avoid it’s body getting dry and cracked; is takes a nice milk baths 🤣…. so funny!


Today, Pan Tencho want to show you the tastiness of the “Chocolate Bread Stick” from its Bakery. It’s actually a replication of itself 😜.


If you love Sumikko Gurashi, I’m sure you definitely want to try… I promise you, they are are going to be so delicious!

They will be a bit fat after baking 😬

They taste like tasty milk bread with the thick yummy chocolate filling inside 🥖🍫


Just like the perfect bread stick 😙

Don’t worry, you can clean the excess icing later 😉

Can you tell the difference? 😆


So…Kawaii!

“Can I sleep beside my twins? ( ˊᵕˋ )♡.°⑅

I hope that you will enjoy the recipe… My nephew and niece are fighting for this bread 😱


And I’m sure if you pack them as a gift for someone, they are gonna love them so much.


Love you All and happy baking…. ❤️


Take care Everyone!



SUMIKKOS BREAD SHOP MANAGER ~ BREAD STICK
Yield: 9 pieces
Active Time: 2 Hours
Total Time: 3 ½ Hours

INGREDIENTS
✨CHOCOLATE FILLING

  • 60 g All-Purpose Flour
  • 15 g Cocoa Powder
  • 25 g Water
  • 50 g Granulated Sugar
  • 25 g Dark Chocolate (Compound)
  • 12 g Unsalted Butter

✨BREAD DOUGH

  • 175 g All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 35 g Unsalted Butter
  • 60 g Granulated Sugar
  • 35 g Eggs
  • 1/2 tbsp Egg Whites
  • 1/2 tbsp Corn Syrup
  • 35 g Evaporated Milk
  • Food Colouring (Orange, Dark Brown, Yellow)

✨ROYAL ICING

  • 110 g Icing Sugar
  • 5 g Corn Syrup
  • 1 tbsp +1/2 tsp Warm Water


INSTRUCTIONS
Chocolate Filling

  1. Sift the All-Purpose Flour and Cocoa Powder in a large bowl (this step is important, you don’t want any lumps in your filling); Set aside. 60 g All-Purpose Flour; 15 g Cocoa Powder
  2. In a non-stick pan, mix the rest of the ingredients. 25 g Water; 50 g Granulated Sugar; 25 g Dark Chocolate (Compound); 12 g Unsalted Butter
    Cook over medium high heat until all the chocolate and butter melted.
    When the mixture starts to boil, lower the heat to the lowest setting; pour in the flour mixture, mix well until it create a smooth shiny chocolate dough (be careful not to burned it).
    Take it off from the heat and let it cool down a bit for about 10 minutes
  3. After 10 minutes, knead the filling for a few second.
  4. Divide it into 9 equal pieces (about 20 grams each), shape each pieces into a sausage (about 7 cm long)
    * Don’t wait until the mixture cools completely, it will be crumbly and difficult to form.
  5. Cover the filling with a cling wrap and freeze until ready to use it.

Bread Dough

  1. In a medium bowl sift in the All- Purpose Flour along with Baking Powder and Baking Soda; Set aside. 175 g All-Purpose Flour; 1/2 tsp Baking Powder; 1/4 tsp Baking Soda
  2. In another bowl, mix the Unsalted Butter and Granulated Sugar until pale and fluffy. 35 g Unsalted Butter; 60 g Granulated Sugar
  3. Pour in the Eggs, Egg Whites and Corn Syrup to the butter sugar mixture; Mix well. 35 g Eggs; 1/2 tbsp Egg Whites; 1/2 tbsp Corn Syrup
  4. Add in the flour mixture alternating with the evaporated milk in 3 batches. 35 g Evaporated Milk Mix until just combined (do not over mixed it will make the bread stick tough).
  5. This dough should be sticky at first, place the dough onto a cling wrap, flatten it; let the dough chill in the freezer for about 30 minutes so it will be less sticky and easier to manage.

Royal Icing
Simply combine all the ingredients; mix well.

SHAPE AND BAKE

  1. Divide the dough into each portions
    – 9 big portions for the body (about 30 grams each)
    – 9 small portions for the Hat (about 5 grams each)
    – And divide and colour the rest dough for each details (Orange dough for the cape, Yellow dough for the bread slashes, some plain dough for its legs and hands and a tiny Brown dough for its little eyes and smile)
  2. To Shape (Kindly follow video instructions)
    Take 1 portion of the body dough, roll it into an oval shape;
    Place it in between a greaseproof paper, using rolling pin, gently flatten the dough into a 9 cm long and 7 cm wide oval shape.
    Place 1 portion of the filling to the centre of the dough; Gently wrap the dough around the filling (make sure that you seal the joint properly).
    And then put it on the table, using your palm roll the filled dough to smoothen the surface.
  3. Place the filled dough on a baking sheet lined with parchment paper; you also can use a scraper to help straighten the sides of the dough.
  4. Let them chill in the freezer for about 30 minutes so it sets hard a bit;
    And then you can start adding the details (cape, bread slashes, legs, hands, eyes and smile)
  5. To Bake
    After finish with all the details cover the pan with deep roasting pan (or create your own with aluminium foil) to prevent browning on top; bake in the preheated 180°C oven ~ 20 Minutes (rotating the pan halfway through the baking time).
  6. When it’s done, place the pan onto a cooling rack and let them cools completely in the pan.
  7. Then, using small spatula apply some royal icing around the hat.
    Place onto a wire rack and let the icing sets hard completely.

NOTES
Store the completely cooled bread stick in an airtight container at room temperature for a day; In the refrigerator for up to 5 days; In the freezer for up to 2 weeks.

Posted on by Bembum Kitchen

Chocolate POTICA

"One slice is never enough..."
I would say that POTICA is every kids childhood dream chocolate bread. The bread is really rich, the nutty chocolate filling is thick and flavourful!
It's like a giant sticky bun, but with a higher percentage of the yummy filling and just enough flaky crust.


Potica (pronounced poh-TEET-sah) originates from Slovenia. 
It’s the most delicious Nut Roll, that’s prepared with light Brioche dough and filled with a rich, tasty filling. 

A beautifully baked chocolate potica, a traditional Slovenian nut roll, served with a vintage teapot.

They are traditionally eaten on all holidays like Easter and Christmas and other celebrations like birthdays and weddings.

A freshly baked Chocolate Potica dusted with powdered sugar, showcasing its delicious filling and soft texture.

There are many variety of fillings; such as Almond, Coffee, Poppyseed, Strawberry Cream Cheese but Chocolate is one of my favourite.
I am a fan of Chocolate Cinnamon Rolls, but I can say POTICA is much much better.

Potičnik

Potičnik – the traditional round clay baking pan with a sleeve in the middle which is Slovene used for baking POTICA.
Nowadays, we can use a bundt cake pan which has similar shape to Potičnik or you can use loaf pan if you want.

Rolling the rich chocolate filling into the traditional Slovenian Potica dough.

This iconic old world cake is made by stretching the dough so thin that you almost see through it; It may become so stretched that it takes up the entire table. The thinner the dough actually the more impressive the design.

And then with the filling inside, it’s rolled into a long log, placed in a tube pan and bake at low heat for a long time to create a bread like pastry

For the filling, I suggest to use 70% Dark Chocolate and above; lower than that, I found it slightly too sweet. And for the nuts, you can use either Walnut, Pecan or Cashew; all delicious.

Slicing into a rich and flavorful Potica, a traditional Slovene nut roll, perfect for festive occasions.

POTICA is usually cut into thin slices. On easter morning, families bring POTICA, ham and eggs to be blessed at church, they are then serve to the family at Easter breakfast.

At weddings you may find dozens of potica towering in the center of the tables, sometimes as many as one per person, so that all guests will get their share

Other occasions it may be spread with butter or honey, sprinkle with cinnamon; And when serve as dessert, it’s topped with ice cream, Vanilla custard, Whipped Cream or fresh fruit.

POTICA is my childhood dream chocolate bread 🥰

The high percentage of eggs and butter content in Brioche gives it a really rich yet tender crumb;
And the nutty chocolate filling inside is flavourful and not too sweet, it’s just delightful.

A slice of Potica showcasing its rich chocolate and nut filling, perfect for any celebration.

It’s like having a giant sticky bun, but with a higher percentage of the yummy filling and just enough flaky crust. The combination of tender crumb and fragrant chocolate nutty filling was so irresistible.
One slice is never enough… 🤪

Making this nut roll is an elaborate process but the taste is worth it.
For the chocolate lover, I highly recommend to try this; and I’m sure your family and kids will love it so much.
LOVE YOU ALL 🥰

WATCH HOW TO MAKE “POTICA” TRADITIONAL SLOVENIAN NUT ROLL

RECIPE

CHOCOLATE POTICA
Yield: One Diameter 22 cm Bundt Pan
Active time: 1 ½ Hours
Total time: 5 Hours

INGREDIENTS
✨DOUGH

  • 30 g Milk  (room temp.)
  • 1/2 tbsp Instant/ Active Dry Yeast
  • 1 tbsp Granulated Sugar
  • 120 g Evaporated Milk
  • 30 g Egg Yolks
  • 30 g Plain Greek Yogurt/ Sour Cream
  • 270 g All-Purpose Flour
  • 1/2 tsp Salt
  • 45 g Unsalted Butter (soft)
  • 20 g Granulated Sugar
  • 30 g All-Purpose Flour (for kneading)

✨CHOCOLATE FILLING

  • 60 g Milk  
  • 85 g Maple Syrup/ Honey
  • 200 g Granulated Sugar
  • 25 g Cocoa Powder (sifted)
  • 45 g Egg Whites
  • 1/2 tbsp Vanilla Extract
  • 30 g Unsalted Butter
  • 60 g Dark Chocolate 70% (chopped)
  • 60 Walnut/ Cashew/ Pecan (ground)

✨GLAZE ~ Egg Whites

INSTRUCTIONS
Dough

  1. Grease the pan with generous amount of butter.
  2. Combine the milk along with yeast and 1 tbs of sugar, set aside for about 10 minutes until foamy.
    30 g Milk (room temp.); 1/2 tbsp Instant/ Active Dry Yeast; 1 tbsp Granulated Sugar
  3. In another medium bowl combine all the wet ingredients Evaporated Milk, eggs yolks, Greek Yogurt; Mix well. 120 g Evaporated Milk; 30 g Egg Yolks; 30 g Plain Greek Yogurt/ Sour Cream
  4. For the dry ingredients, simply combine the All-Purpose Flour and salt. 270 g All-Purpose Flour; 1/2 tsp Salt
  5. In a large bowl, cream the butter and sugar until pale and fluffy. 45 g Unsalted Butter (soft); 20 g Granulated Sugar
  6. Add in the dry ingredients alternating with the wet ingredients in 3 batches.
  7. Pour in the yeast mixture;
    Using wooden spoon slowly fold the dough with the yeast mixture for about 3 minutes until it form a wet sticky dough. 
  8. Place the dough onto a floured surface (sprinkle All-Purpose Flour for kneading) and gently fold the edge of the dough in a circular motion until all the flour is used up. 30 g All-Purpose Flour (for kneading)
  9. And then, knead the dough again for another 5 minutes until the dough become less sticky and really smooth.
  10. Sprinkle some flour inside the clean bowl, place the dough. Cover and let the dough rise for about 1-2 hours or until doubled in size. 


Chocolate Filling

  1. In a food processor, pulse the chocolate and then nuts (separately) for a few seconds at a time until they are fine; set aside. 60 g Dark Chocolate 70% (chopped); 60 Walnut/ Cashew/ Pecan (ground)
  2. In a non-stick pan combine the milk, Maple Syrup, sugar, Cocoa Powder, egg whites and Vanilla Extract (it’s important to sift the Cocoa Powder, you don’t want any lumps in your filling); Mix until smooth. 60 g Milk; 85 g Maple Syrup/ Honey; 200 g Granulated Sugar; 25 g Cocoa Powder (sifted); 45 g Egg Whites; 1/2 tbsp Vanilla Extract
    Add in the dark chocolate and butter, cook over medium high heat while keep stirring until all the chocolate and butter dissolved.
  3. When in starts to boil, lower the heat to medium low and continue cook until the mixture thicken; Take it off from the heat, pour over the ground nuts; mix well. Let the mixture cool to room
    temperature before you use it.


Roll and Bake

  1. After 1½ hours you can see that the dough become doubled in size.
    Punch the dough to release any gas bubbles; place it on a floured countertop
    Using rolling pin, roll the dough into a rectangular shape (34×45 cm); about half cm or less in thickness (the thinner your dough actually the more impressive the design).
  2. To roll the dough
    Spread the filling over the dough (spare for about 5 cm at the end of the dough).
    Starting at the shorter edge nearest you, tightly roll up into a tight log;
    The length of the log should be 2.5 times of the diameter of the pan; cut the excess dough in 45° angle.
  3. Carefully transfer the log to the prepared pan with a short section on the inside (as much as possible try to connect the two ends of the log else the POTICA won’t be as pretty and the filling will spread out while baking).
  4. For the final proof
    Cover the pan with a towel or Cling Film and let it rise at room temperature for about 1 hour or until doubled in size.
  5. Once the dough has risen, brush the top with egg whites and then bake in the preheated 160°C oven for 1 hour
  6. When it’s done
    Let cool slightly in the pan for about 5 minutes; invert onto a wire rack, remove the pan 
  7. Leave the POTICA to cool completely, then sprinkle with some icing sugar.

NOTES

  1. This wonderful Nut Roll is best one day after baking.
  2. Store it in an airtight container 4 – 5 days at room temperature. 
  3. You can also freeze it in a freezer bag for up to two months. 
Posted on by Bembum Kitchen

Korilakkuma pineapple cakes

This unique Taiwanese Pineapple Cakes no longer makes us bored with the standard rectangular shape; And I’m sure that your kids will love it too

Hi Everyone, today I am making these cute “Korilakkuma Taiwanese Pineapple Cakes”.
Taiwanese Pineapple Cakes actually almost similar to other Asian Pineapple Cakes; but typically larger than the Singaporean / Malaysian Pineapple Cakes.

They are made with butter pastry crust filled with thick pineapple jam. The cakes are baked in an individual mould, usually in square or rectangle mould.

Taiwanese style (left) ~ Singapore/ Malaysia style (right)

I was told by several Taiwanese-style bakeries that the traditional kind of Taiwanese pineapple cakes are made of pineapple jam that is made of winter melon and maltose syrup so that the jam is extra sweet, heavy and sticky.

Pineapple Jam

However, due to the change of time, most consumers are becoming more health conscious these days and prefer the less sweet and sticky version of pineapple cakes (I personally don’t like food that overly sweet). For this reason, in this recipe I would like to stick to my regular pineapple jam with NO winter melon and maltose syrup.

And I always think, how to make these Pineapple Cakes look more attractive?
This cute Rilakkuma cookie cutter with facial stamp really make life easier;
No longer makes us bored with the standard rectangular shape and I’m sure that your kids will love it too.

The crust to filling proportion is spot-on; thin crust with the right amount of filling.

And people often ask, what is the tips so that the crust is tender?
As soon as the bottom and edges golden brown, take them out from the oven.
Let it stay in the pan for about 5 minutes; Don’t wait it to cool, put in the sealed box while still hot (place kitchen paper on the bottom and the top to absorb the excess moisture).

This way, the cakes won’t be hardened and the crust will be tender.
These Pineapple Cakes will keep well for up to 3 months in the fridge, in an airtight container.

Some people use chocolate for the details;
I prefer royal icing because the chocolate that comes out of the fridge will “sweat”, melt easily, it definitely will ruin the look of your Korilakkuma.

Look how cute they are ☺️

Pineapple cakes make a great Chinese New Year gift for family and friends or a tasty birthday gift for loved ones!

The filling is just perfect not too sweet, they are such an addictive tea snack.

Tender buttery crust with a sweet and tang of homemade pineapple filling inside.
The crust is crumbly and melt-in-the-mouth and the pineapple jam is just perfectly thick but not tough.

I hope this korilakkuma cake can make everyone smile 🙃❤️.

Love you All 🥰


KORILAKKUMA PINEAPPLE CAKES
Yield: 40 pieces
Active Time: 3 hours
Total Time: 4 hours

🌿 Pineapple Filling
1000 g Pineapple (after peeled)
200 g Granulated Sugar
10 ml Lemon Juice
1/8 tsp Salt

🌿 Crust Dough
340 g Salted Butter (soft)
100 g Icing Sugar
85 g Egg Yolks
75 g Condensed Milk
530 g Cake Flour
1/2 tsp Salt

🌿 Royal Icing
130 g Icing Sugar (sifted)
4 tsp Lemon Juice
30 g Corn Syrup

Rilakkuma Cookie Cutter: https://amzn.to/3Y6iNvu

INSTRUCTIONS
🌿 Pineapple Filling

  1. Cut pineapple in half (the lower part of the core is a bit hard, so you need to remove it). 1000 g Pineapple (after peeled)
  2. Shred pineapple into small pieces (about 1×1 cm), cut he core thinly.
  3. Place the shredded pineapples along with the juice into a non-stick pan.
  4. Pour in the sugar along with lemon juice and salt; and then bring it to a boil. 200 g Granulated Sugar; 10 ml Lemon Juice; 1/8 tsp Salt
    There’s no need to cover with a lid, what you need to do now is to evaporate all the liquid.
    Cook over high heat (as long as there is a water in a pot, it will not burn the bottom).
  5. Once the pineapple juice almost completely dry, lower the heat to medium low;
    And continue cooking until it turn into dark brown caramel colour, take it off from the heat.
  6. When the filling is cooled completely, it will become sticky and a bit hard; make it easier to wrap.
    Divide them into small portions; 10 grams each;
    Roll each portion into an oval shape, flatten it; And cover them with a cling wrap to prevent from drying out.

🌿 Crust Dough

  1. In a large bowl, using whisk or mixer; beat the soft butter for a few seconds. 340 g Salted Butter (soft)
  2. Add in the icing sugar and continue beat over high speed until the mixture is pale and fluffy (about 5 minutes). 100 g Icing Sugar
  3. Mix in the egg yolks (this yolks is going to give extra flaky texture). 85 g Egg Yolks
  4. Pour in the condensed milk, mix it really well. 75 g Condensed Milk
  5. Sift in the flour along with the salt; mix until well combined. 530 g Cake Flour; 1/2 tsp Salt
    You don’t want to over-mix it, you can use whisk or mixer first (low speed) and then using spatula to make sure all is well combined and there’s no butter mixture left at the bottom of the bowl.
  6. Cover the bowl with a cling wrap and let the dough rest for half hour.
  7. After 30 minutes, the dough is ready.
    Divide it into small pieces; 30 grams each. Roll each piece into a smooth ball.
    Cover the balls with a cling wrap to prevent from drying out.

🌿 Moulding the Cake

  1. Take 1 piece of the crust dough, roll into a cylinder shape;
  2. Press down in the middle and place the filling in the centre; Wrap it up
  3. Then over a piece of parchment paper, put the filled dough inside the cutter with the smooth side facing down.
  4. Using your palm; press down while spreading the dough, filling in the blanks (this step will be time consuming especially hands part, so be patient).
  5. Release the cake from the cutter with a smooth part facing up (baking sheet lined with a parchment paper); And carefully; press the facial stamp on top of each cake.
  6. Store the cakes in the fridge for about 30 min before baking so it doesn’t spread too much
  7. Bake them in the preheated 170°C oven for about 18-20 minutes (rotate the pan halfway through baking).
  8. As soon as the bottom and edges golden brown, take them out.
    Let the cakes stay in the pan for 5 minutes; Don’t wait it to cool, put in the sealed box while still hot (place kitchen paper on the bottom and the top to absorb the excess moisture).
    This way, the Pineapple Cake won’t be hardened and the crust will be tender.
  9. On the next day, you can continue with the details.

🌿 Royal Icing
Simply combine the sifted icing sugar, lemon juice and Corn Syrup. 130 g Icing Sugar (sifted); 4 tsp Lemon Juice; 30 g Corn Syrup
*If you feel the consistency is too thick, you can add a little bit of boiling water; on the other hand if it’s too thin; add more icing sugar.


🌿 Notes

  1. These Pineapple Cakes will keep well for up to 3 months in the fridge, in an airtight container.
  2. For the details
    Some people use chocolate, I prefer royal icing because the chocolate that comes out of the fridge will “sweat”, melt easily, it definitely will ruin the look of your Korilakkuma.
    Let the first layer of the icing sets hard before you add another details on top.
    If you are in humid conditions, you can turn on the air conditioner to speed up the drying process.
Posted on by Bembum Kitchen

Red bean jujube Nian Gao

Some people felt that making Nian Gao is troublesome; This simple and easy recipe might change your perception.


Making traditional steamed Nian Gao can sound intimidating to some people. Some just can’t be bothered to prepare banana leaves or steaming for hours.;
This simple and easy recipe might change your perception.


In this recipe, there’s no need to use banana leaves to make it and it only takes a short time for steaming.

I’ve had share my other traditional Nian Gao recipe, but the version I’m sharing today is one of the best I have ever tasted; It’s not too sweet and really tasty.

Strain the mixture, you don’t want any lumps in your Nian Gao 🤓

Aside from the base ingredients, this recipe includes Red Bean and Jujube (aka Chinese Dates or Red Dates). The dates add a sweet caramelise flavour, while the Red Bean add pops of nuttiness in each bite.

You can omit the orange zest in the white batter, but it make so much difference; It really adds a lovely fragrance.


As for the yellow batter; It is necessary to use a good quality of Palm Sugar for a better flavour. The original Palm Sugar rather soft or crumbly; Whereas the rock hard ones shows that is has added sugar.

PANS
You can use any shape of pans; Aluminium, Silicone or even Stainless Steel all works well. Just make sure that you grease them with generous amount of oil to prevent stickiness.
If you grease your pan with enough oil, you won’t get any trouble when unmould it.

STEAMING
I highly recommend to use Bamboo Steamer for steaming, if you use Stainless or plastic steamer, makes sure that you cover each pan with Aluminium Foil so the water condensation doesn’t ruin the taste of your Nian Gao.

My favourite snack for Chinese New Year 🥰

After steaming, the Jujubes have been cooked and completely soft, fully blended with the taste of the sweet red beans, orange zest and Glutinous Rice.
I used to cover and store my cooked Nian Gao in the fridge overnight so it will be less sticky when I cut it

Make sure that you use non-stick pan 😗

You can slice and fry them with a bit of oil for a smoky caramelised coating! ; I am sure you will be addicted to it 😅


Warm, chewy and sweet glutinous rice cakes… It was the best thing to have on Chinese New Year!


Happy Chinese New Year Everyone….Wishing you a prosperous year of the Rabbit! 🐰❤️


RED BEAN JUJUBE Nian Gao
Yield: Two Pudding Pan (450 ml each)
Active Time: 2½ Hours
Total Time: 5 Hours

INGREDIENTS
Sweet Red Bean:
60 g Red Bean
1000 ml Water
1/8 tsp Salt
30 g Granulated Sugar

White Batter:
100 g Granulated Sugar
100 g Hot Boiling Water
1/4 tsp Salt
100 g Water (Room Temp.)
100 g Glutinous Rice Flour
50 g Rice Flour
50 g Tapioca Starch
Zest from 1 Orange

Yellow Batter:
100 g Palm Sugar (Grated)
50 g Hot Boiling Water
1/8 tsp Salt
50 g Water (Room Temp.)
50 Glutinous Rice Flour
25 Rice Flour
25 Tapioca Starch
55 g Pitted Jujubes


INSTRUCTIONS
Sweet Red Bean

  1. Rinse the beans under running water and transfer it into large pot. 60 g Red Bean
  2. Add clean water and salt (adding salt at the beginning of cooking create more tender results); Bring it to a boil. 1000 ml Water; 1/8 tsp Salt
    When the water starts to boil; take it off from the heat, cover and let it rest for 1 hour.
  3. After 1 hour take the lid off, put it back to the stove and continue cooking over medium heat for about 1 ½ hours.
  4. After 1 ½ hours you can see that the beans are tender and creamy.
    Turn down to low heat, add in the sugar while keep stirring (allow some of the water to evaporate while the sugar flavour the beans). 30 g Granulated Sugar
  5. When the bottom of the pan is almost dry, sweet beans are ready.
    Take it off from the heat and let it cool down to room temperature before you use it.

White Batter

  1. Grease the pans with generous amount of oil to prevent stickiness and prepare the Bamboo Steamer.
  2. In a medium bowl combine Granulated Sugar, hot boiling water and Salt. Mix until all the sugar dissolved. 100 g Granulated Sugar; 100 g Hot Boiling Water; 1/4 tsp Salt
  3. Pour in the room temperature water. 100 g Water (Room Temp.)
    *Never add the flour while the mixture still hot; hot water helps the sugar dissolve faster while the room temperature water cooling it down.
  4. Add in the Glutinous Flour, Rice Flour and Tapioca Starch; Mix it really well. 100 g Glutinous Rice Flour; 50 g Rice Flour; 50 g Tapioca Starch
  5. Strain the mixture (don’t skip this step)
  6. Add the orange zest and cooked sweet red beans (you can omit the orange zest but it make so much difference, it really adds a lovely fragrance); Mix well. Zest from 1 Orange; Cooked Sweet Red Bean
  7. Divide the batter into 2 equal portions, pour it into each pans and steam into Bamboo Steamer over high heat for 25 minutes (if you use Stainless or plastic steamer, makes sure that you cover each pan with Aluminium Foil so the water condensation doesn’t ruin the taste of your Nian Gao);
  8. In the meantime, you can start prepare the Yellow Batter.

Yellow Batter

  1. Wash the Jujubes and pat dry; Cut the middle to remove the cores (kindly follow video instructions).
  2. In a medium bowl, combine Palm Sugar, hot boiling water and Salt. 100 g Palm Sugar (Grated); 50 g Hot Boiling Water; 1/8 tsp Salt
  3. After all the sugar dissolved, pour in the room temperature water. 50 g Water (Room Temp.)
  4. Strain the mixture; as sometimes there are some impurities in the sugar.
  5. Add in the Glutinous Flour, Rice Flour and Tapioca Starch; Mix it really well. 50 g Glutinous Rice Flour; 25 g Rice Flour; 25 g Tapioca Starch
  6. Once the white batter is done, lay a layer of Jujubes on top. 55 g Pitted Jujubes
  7. Divide the yellow batter into 2 equal portions; pour the strained yellow batter on top of the Jujubes.
  8. Steam over high heat for 45 minutes (in the middle of cooking, you must remember to add water to the steaming pot, don’t let it burn)
  9. Once it’s done, let it cool to room temperature first, then you can enjoy soft chewy rice cake immediately.
    * I used to cover and store them in the fridge overnight so it will be less sticky when I cut it.
  10. You can slice and fry them with a bit of oil for a smoky caramelized coating (make sure that you use non-stick pan).

NOTES

  1. The cake should be stored in the fridge (in an airtight container).
  2. It can be stored for 1 week (in the fridge) OR 1 month (in the freezer).
Posted on by Bembum Kitchen · 1 Comment

Christmas & Holiday Treats

Hi Everyone, how is your Christmas preparation?
I usually start making Christmas treats 3 days in advance …
This year, I decided to make Gingerbread Cookies on the first day;
Fruit Tea Bread, Triple Chocolate Peppermint Donuts and Ginger Milk Tea on the second day.

I also will share with you my favorite NO KNEAD Bread in the video 

GINGER COOKIES WITH FRESH GINGER CAN'T BE BEAT FOR FLAVOUR
Nothing makes me feel more like Christmas is here than a batch of my favourite Gingerbread Cookies;
Hi Everyone! 😬

Soft in the centers, crisp on the edges, and perfectly spiced.

This is my trusty gingerbread recipe that I have used over the years and let me tell you it never disappoints. 

An embossed rolling pin makes even simple Christmas tree shape cookies look elegant

To use one, you’ll need to roll the dough out with a standard rolling pin first, then use the embossing rolling pin to leave pretty patterns. Do this before cutting the cookies into shapes.

The cookie dough or uncooked cookies can be wrapped in cling-film and stored in the freezer for up to 3 months

Always bake equally sized cookies together to make sure they cook in the same time
If you mix different sizes, the smaller ones are already cooked when the larger ones are still raw in the middle.

Baked Gingerbread Cookies will keep for up to 3 months if kept in airtight container or cookie jar 😚

How you decorate your adorable Gingerbread Cookies is completely up to you!
If you want to get extra creative you can pipe some coloured icing on top of your cookies and give them a bit of character! 

AS WE ARE ENJOYING CLASSIC CHRISTMAS FRUITCAKE SINCE CHILDHOOD, I HAD TAKEN A MISSION TO BAKE DIFFERENT KIND OF FRUITCAKE ON THIS CHRISTMAS
If you like fruit cake but don't have much of a sweet tooth, I highly suggest you try my Fruit Tea Bread recipe.

It’s a beautifully flavoured tea cake; a unique nut free non-alcoholic tea cake aka fruit cake loaded with fruits and raisins.

The raisins and dried fruits are soaked in strongly brewed tea overnight to plum them up and next day tea soaked fruits are added in the cake batter along with the tea and some additional spices.

Because the fruit is soaked before baking, it allows the fruit to impart moisture to the bread for days afterwards, keeping it from drying out;

You can use your favourite black tea 😇

And it will stay good for up to a week.

I’m prefer to use Ceylon Tea or Earl Grey, it really works beautifully 😘
CHRISTMAS DONUTS ARE A DELICIOUS AND FUN WAY TO ADD A LITTLE SWEETNESS TO YOUR CHRISTMAS BREAKFAST OF BRUNCH
Have I told you all how much I love chocolate? I mean, who doesn’t – right?
My family also loves donuts – chocolate ones, especially! I don’t make these too often, but they are a nice treat now and then.

You probably want to try these Triple Chocolate Peppermint Donuts;
decadent and delicious, these yeast chocolate donuts are heaven in every bite. 

Adorable puffy donuts 🙄 I can’t wait to take a bite

They’re loaded with creamy Chocolate Custard, topped with a silky Dark Chocolate and sprinkled with Peppermint Candy.

Frying Chocolate Donuts can be tricky coz you can’t see the browning colour.

Moist and fluffy, these Triple Chocolate Donuts are perfect for any chocoholic! 🍩🥰

No matter how you decorate and serve them, these Christmas donuts make for a fun and merry holiday treat. I know you’re going to love them
These treat that’s sure to please any chocolate lover!

WHAT IS YOUR MOST POPULAR DRINK AT CHRISTMAS?
How about Ginger Milk Tea to warm up the holidays? ☃️☕ 
This Ginger Tea Latte is perfect for Christmas and winter. It's also a healthy alternative to coffee and tastes so good!

Ginger tea with some spices is a lovely, lightly spicy drink for warming up on cold days.

It’s a light, alcohol-free alternative to a nightcap. It soothes upset stomachs and eases indigestion if you over-indulge this holiday season (don’t we all?) 🤣

I wish you all the best that life can bring, May the true meaning of this season fill our hearts.

And that’s it, to appreciate the love given to us by not taking it for granted.
Merry Christmas Everyone… ❤️ 💋


OVERNIGHT NO-KNEAD BREAD
Yield: One 15 diameter loaf
Active time: 1 Hour
Total time: 11 Hours

🌿 Ingredients
200 g All-Purpose Flour (unbleached)
50 Whole Wheat Flour (100% Stone Ground)
1/3 tsp Instant Yeast
1/4 tsp Granulated Sugar
1 tsp Salt
1/2 tbsp Caraway Seeds (optional)
180 g Water (room temperature)

🌿 Instructions

  1. In a large bowl; mix all dry and wet ingredient (make sure salt doesn’t have direct contact with the yeast); Cover the bowl with a plastic wrap and let it sit at room temperature for 8 to 18 hours or until doubled in size and the top of the dough has a lot of air bubbles (time will depend on your room temperature – the cooler the room the longer it will take).
  2. On the next day, roll the dough into a smooth ball, place it in the proofing basket ( has been floured) and let it proof for 1 ½ – 2 hours or until almost double in size (if you lightly press into the dough, it will leave a slight indentation).
    In the meantime, place 16 cm diameter Cast Iron Pot in the oven, and preheat the oven to 210°C.
  3. Turn the proofed bread upside down into HOT Cast Iron Pot, close the lid and bake in the preheated 210°C oven for 30 minutes.
  4. After 30 minutes, remove the pot lid and continue bake for about 10-20 minutes or until golden brown.
  5. Remove the bread from the pot and let it cool completely on the cooling rack.

🌿 Notes

  1. What’s unique about this recipe is that the bread is baked in a covered pot.
    You can use either a Cast Iron (can be enameled) Dutch Oven or a Ceramic Pot.
    The pot needs to be placed in the oven as it preheats so it gets really hot. The idea is that when the bread bakes in the pot you are actually trying to simulate a small brick oven where the steam released from the wet bread dough is trapped inside the pot. This will produce a bread with a crisp golden brown crust and a soft and tender crumb.
  2. If you are not keen to buy Cast Iron, you can also use a shallow pan as a base and a tall round baking pan as a lid. Don’t forget to put both pans inside the oven before you preheat the oven (so it gets really hot).
  3. Store the bread in plastic wrap. Avoid storing bread in damp, airy locations, which can speed up moulding.
    If you’re not going to eat the loaf in 2-3 days, the best option is to freeze it for later (max. 2 month).

GINGERBREAD COOKIES
Yield: 2 Dozen Medium Size
Active time: 1 Hour
Total time: 3 1/2 Hours

🌿 Ingredients
25 g Water
70 g Brown Sugar
1 tbsp Molasses
1 tbsp Maple Syrup/ Honey
1 tbsp Cinnamon Powder
1 tbsp Fresh Ginger (grated)
1/3 tsp Ground Cloves 
85 g Salted Butter
1/3 tsp Baking Soda
185 g All-Purpose Flour

🌿 Instructions

  1. In a medium saucepan, combine the Water, Brown Sugar, Molasses, Cinnamon Powder, Fresh Ginger and Ground Cloves. Bring the mixture to a boil. 25 g Water; 70 g Brown Sugar; 1 tbsp Molasses; 1 tbsp Maple Syrup/ Honey; 1 tbsp Cinnamon Powder; 1 tbsp Fresh Ginger (grated); 1/3 tsp Ground Cloves.
  2. Once boiled, remove from the heat then stir in the Salted Butter, mix well. 85 g Salted Butter
    Add in Baking Soda and mix. 1/3 tsp Baking Soda
  3. Allow to cool until just slightly warm; then pour in the All-Purpose Flour. Mix until it forms a wet and sticky dough. 185 g All-Purpose Flour
  4. Wrap the dough in Cling-Film and chill for at least 2 hours.
  5. After 2 hours, place the dough in between a pair of Marzipan Spacers and roll it out to an even thickness.
  6. Using your favourite cutter, cut the dough. Place it on the pan (lined with a Parchment Paper).
  7. Chill again for about 30 minutes before baking (chilled cookies hold better in shape as they don’t tend to spread too much).
  8. Bake in the preheated 200°C oven for about 12 minutes (for large size); 8 minutes (for small size). Rotating your pans approximately halfway through the bake time.
  9. Remove cookies from the pan and let it cool completely on the cooling rack.

🌿 Notes

  1. Cookie dough or uncooked cookies can be wrapped in Cling-Film and stored in the freezer for up to 3 months.
  2. Cookies baked from frozen hold better in shape as they don’t tend to spread as much as chilled ones.
  3. Baked Gingerbread Cookies will keep for up to 3 months in an airtight container or cookie jar.

FRUIT TEA BREAD/ CAKE
Yield: One 17x8x6 cm Loaf Pan
Active time: 30 Minutes
Total time: 10 Hours

🌿 Ingredients
2 Bags Black Tea (Ceylon)
125 g Hot Water
100 g Jaggery/ Muscovado Sugar
40 g Golden Raisins
40 g Black Raisins
25 g Dried Apricots (chopped)
Zest of 1 Orange
175 g All-Purpose Flour
1/3 tsp Baking Powder
1/8 tsp Salt
1 tsp Mixed Spice Powder
30 g Whole Eggs
25 g Unsalted Butter (softened)
Almond Slices (optional)

🌿 Instructions

  1. In a heat proof jar, combine Black Tea Bags and Hot Water. Let it brew for 5 minutes. 2 Bags Black Tea (Ceylon); 125 g Hot Water
    Remove tea bags, then add in the Jaggery Sugar, Golden and Black Raisins, Dried Apricots and Orange Zest. Mix well, let it soak overnight. 100 g Jaggery/ Muscovado Sugar; 40 g Golden Raisins; 40 g Black Raisins; 25 g Dried Apricots (chopped); Zest of 1 Orange.
  2. On the next day; In a large bowl, combine the All-Purpose Flour, Baking Powder, Salt and Mixed Spice Powder. 175 g All-Purpose Flour; 1/3 tsp Baking Powder; 1/8 tsp Salt; 1 tsp Mixed Spice Powder
  3. Add in the Eggs and the Soaked Dried Fruit along with the tea liquid; Mix well. 30 g Whole Eggs
  4. Add in the Unsalted Butter and mix all together until well combined. 25 g Unsalted Butter (softened)
  5. Pour the batter onto prepared pan (loaf pan lined with Parchment Paper). Tap the pan a few times to remove air bubbles and the batter spread evenly.
  6. Sprinkle with some Almond slices; then bake in the preheated 160°C oven for 45 minutes.
  7. After 45 minutes, turn off the heat. Let the bread sit in the oven for about 10 minutes;
    Remove the bread from the oven, let it sit in the pan for another 10 minutes;
    Then remove the bread from the pan and let it cool completely on the cooling rack.

🌿 Notes

  1. The cake/ bread best made two days ahead of time (if you have the time as this allows the flavours to absorb and develop). If you don’t have the time, it is also rather good straight from the oven.
  2. The cake/ bread can be stored at room temperature for up to a week. Cover in plastic wrap or place in an airtight container to prevent it from drying out.
  3. This cake/ bread freezes well for up to three months. Wrap it in plastic wrap and foil, then place it in an airtight plastic container or freezer storage bag.

TRIPLE CHOCOLATE PEPPERMINT DONUTS
Yield: 8 Pieces (6 cm Diameter)
Active time: 2 Hours
Total time: 3 Hours

🌿 Chocolate Custard
35 g Egg Yolks
10 g All-Purpose Flour
1 tsp Corn Starch
170 g Milk
25 g Granulated Sugar
50 g Dark Chocolate (Couverture/ Compound)
1 tbsp Dark Rum/ Vanilla Extract 

🌿 Chocolate Donuts Dough
80 g Water
40 g Milk
20 g Egg Yolks
30 g Granulated Sugar
1/3 tsp Salt
2/3 tsp Instant Yeast
140 g Bread Flour
40 g All-Purpose Flour
20 g Cocoa Powder
1/4 tsp Baking Powder
30 g Salted Butter

🌿 Top Coating
150 g Dark Chocolate (Compound)

INSTRUCTIONS
🌿 Chocolate Custard

  1. In a medium bowl, combine the Egg Yolks, All-Purpose Flour, Corn Starch and 1/3 part of Milk. Mix until they are no lumps visible, set aside. 35 g Egg Yolks; 10 g All-Purpose Flour; 1 tsp Corn Starch; 1/3 part of 170 g Milk
  2. In a medium saucepan mix the Granulated Sugar and the rest of the Milk; Cook over medium heat. 25 g Granulated Sugar; the rest Milk
  3. Once it boiled, lower the heat, pour in the Egg Yolks mixture and continue stirring until the mixture thicken.
  4. Add in the Dark Chocolate while continue stirring, mix until all the chocolate melted (be careful not to burn it). 50 g Dark Chocolate (Couverture/ Compound)
  5. Take it off from the heat and strain the mixture (don’t skip this step, you don’t want any lumps in your Custard)
  6. Add in the Rum (optional), mix well. 1 tbsp Dark Rum/ Vanilla Extract 
  7. Cover Custard with a Cling Film (make sure the plastic touches the custard surface to prevent forming a thin crust on top); store in the fridge for at least 1 hour to set.

🌿 Chocolate Donuts Dough

  1. In a large bowl combine the Water, Milk, Egg Yolks, Granulated Sugar, Salt and Instant Yeast (NEVER add salt on top of yeast, it will indeed kill the yeast); Mix well. 80 g Water; 40 g Milk; 20 g Egg Yolks; 30 g Granulated Sugar; 1/3 tsp Salt; 2/3 tsp Instant Yeast
  2. Add in the Bread Flour, All-Purpose Flour, Cocoa Butter and Baking Powder; knead briefly until it form a dough ball.
    Cover the dough with clean towel or a plastic wrap; let it rest for 15 minutes. 140 g Bread Flour; 40 g All-Purpose Flour; 20 g Cocoa Powder; 1/4 tsp Baking Powder
  3. After 15 minutes, add in the Salted Butter, mix until well combined; then start kneading the dough for about 5 minutes. 30 g Salted Butter
  4. After 5 minutes, the dough become less sticky and really smooth. From the dough into a smooth ball, place onto a grease bowl; cover and let it rest for another 15 minutes.
  5. After 15 minutes, divide the dough into 8 equal portions. Roll each dough into a smooth ball (kindly follow video instructions).
    Place individually onto a Greaseproof Paper so it will be easier when you lift it.
    Cover with a clean towel, let it proof for about 30-45 minutes or until almost double in size (if you lightly press into the dough, it will leave a slight indentation).
  6. Frying Donuts
    Preheat the oil (temperature should be about 160°-170°C); don’t fry donuts all at once, the oil temperature will decrease.
    After you reach the right temperature, turn down to medium low heat, place about 2-3 donuts and fry for about 10 seconds
    After 10 seconds  the bottom is slightly cooked, turn it over (don’t flip it now, until the bottom is dry; about 1 minute)
    After 1 minute, flip it over and cook for another 1 minute; take it off from the heat, place onto a cooling rack and it’s done (So remember total frying time is about 2 minutes; otherwise, your donuts will definitely burn and taste bitter).
  7. Once the donuts reach room temperature, gently shimmy the chopstick inside of the donut a little ways (gently rotating from the initial opening but not widening it too much).
    This will open up a little more space inside of your donut for the filling.
  8. Spoon the filling into your piping bag, insert the tip of the piping bag into the donut, gently squeezing the filling inside. Squeeze slowly, so that the filling has a chance to reach into air pockets in the donut and generously fill it.
  9. Once the doughnut has been filled, melt some Dark Chocolate (if it’s too thick,  you can add 1-2 teaspoon of Shortening to thinning the chocolate);
    Ice one side of donut with melted chocolate and sprinkle it with some crushed Peppermint Candy for a pretty finish.


🌿 Notes

  1. Custard filled donuts can be stored in the refrigerator for up to three days; cover doughnuts with foil or plastic wrap or place in plastic bag when refrigerating to prevent drying out.
  2. Keep refrigerated; Because custard contains milk and eggs, it is quite perishable. The custard should be refrigerated at 40° or lower to stop the formation of bacteria.
  3. To freeze (max. 2 weeks), wrap doughnuts tightly with Aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bags.

GINGER MILK TEA
Yield: 2 savings
Active time: 15 Minutes
Total Time: 45 Minutes

🌿 Ingredients
80 g Fresh Old Ginger
2 Stalks Lemongrass
1 Cinnamon Stick
4 Whole Cloves
30 g Palm Sugar
500 ml Water
200 ml Hot Milk (frothy)
Cinnamon Powder (garnish)

🌿 Instructions

  1. In a medium saucepan, combine all the ingredients (except milk). Bring to a boil, let it simmer for 15 minutes. 80 g Fresh Old Ginger; 2 Stalks Lemongrass; 1 Cinnamon Stick; 4 Whole Cloves; 30 g Palm Sugar; 500 ml Water
  2. Take it off from the heat, strain the mixture (divide into 2 glass); Add some hot milk or frothy milk and sprinkle some Cinnamon Powder for garnish. 200 ml Hot Milk or Frothy

🌿 Notes

  • Ginger Tea can be served with or without milk.
  • Sugar can be added or reduced according to taste.
  • To store; 3 days in the fridge in an airtight container.

Posted on by Bembum Kitchen

Purple Sweet Potato & Chestnut Roll

I fall in love with this cake since first time I had it at MUJI café

If there were just one recipe that you can make for this holiday season, what it could be?

“Purple Sweet Potato & Chestnut Roll” A cotton soft vanilla sponge cake, loaded with Chestnuts Cream and earthy Purple Sweet Potatoes.
I thought this cake will brings both hearty comfort and seasonal decadence to holiday table.


I’m not a fan of Chestnuts but this cake turned me into a Chestnuts Lover. The Purple Sweet Potatoes paste not only inviting but also tasty 🙄.

The original MUJI cake “Sweet Purple Potato and Chestnut Roll”
I ❤️it so much

And since Christmas is coming soon, I developed the cotton sponge cake with Spinach Powder that I really love.

The earthy flavour of the spinach bring freshness and goes very well with the sweetness from the sweet potatoes. And yes, the vibrant purple and green colour is more lovely too 😘.


If you really can’t find Spinach Powder, you can substitute it with Matcha Powder, It really doesn’t taste so much different.

I found spinach brings more vibrant colour while Matcha has a slightly bitter taste.


And for the Chestnut Cream filling, don’t bother using unpeeled Chestnuts, nowadays roasted Chestnuts without shell is available anywhere and it’s tasty too.

I use stabilized whipped cream in this recipe. This method produces the perfect whipped cream that you love, but with a stabilizing agent, which means that it won’t fall flat or melt if it sits around for a while.

The little secret is a bit of unflavoured Gelatine. This won’t change the flavour or texture either, it simply provides some staying power.  


It’s a beautiful dessert with dazzling colours; the bright green colour of this spinach cake match perfectly with Christmas time, since it’s so Grinch-like 😂


The cake so soft-moist and not too sweet, with the creamy earthy Chestnut filling…
It really has a nice purple colour and very nutritious too ☺️

Who can resist this beautiful cake? 🙃

I hope this cake can give you an inspiration for your upcoming Christmas, I hope you learn something
Please give it a try and share with me what do you think about it?

Love you All!!


PURPLE SWEET POTATO & CHESTNUT ROLL
Yield: One (23 x 23) cm Square Pan
Active time: 1½ hours
Total Time: 2½ hours

INGREDIENTS
Purple Sweet Potato Paste:

  • 250 g Purple Sweet Potatoes
  • 100 g Heavy Cream


Spinach Sponge Cake:

  • 55 g Egg Yolks
  • 15 g Caster Sugar
  • 45 g Milk (warm)
  • 30 g Vegetable Oil
  • 1/2 tsp Vanilla Extract
  • 1/2 tbsp Spinach Powder
  • 2 tsp Hot Water
  • 45 g All-Purpose Flour
  • 10 g Corn Starch
  • 90 g Egg Whites
  • 1/4 tsp Cream of Tartar
  • 45 g Caster Sugar

Chestnut Cream:

  • 1/2 tsp Unflavoured Gelatine Powder
  • 3/4 tbsp Cold Water
  • 175 g Heavy Cream (cold)
  • 30 g Icing Sugar
  • 1/2 tsp Vanilla Extract
  • 50 g Roasted Chestnut (chopped)

INSTRUCTIONS
Purple Sweet Potato Paste

  1. Under running water; scrub the sweet potatoes to remove any dirt and then steam them for about 30 minutes or until very soft. 250 g Purple Sweet Potatoes
  2. Take it off from the heat, let it cool completely before adding the Whipped Cream.
  3. Peeled off the cooked sweet potatoes and mash it until smooth.
  4. Add in the whipped cream and mix until well combined. 100 g Heavy Cream
  5. Using strainer, sift the paste mixture (this step is important, you don’t want lumps or any hard fibre in your paste). Pass mixture through a sieve.
  6. Place the sifted paste into a pipping bag, cut off the end; then drop it into another bag that is fitted with this basket weave nozzle. Store the paste in the fridge while preparing the cake.

Spinach Sponge Cake

Before you start, make sure that the bowl and beater grease-free; because any residue of fat will prevent egg whites from beating up properly (wipe the bowl and beater with Vinegar or Lemon Juice to remove the left over grease).

  1. Preheat the oven to 150°C.
  2. Line the pan with a Parchment Paper (bottom and sides).
  3. Combine the egg yolks and sugar, mix until the sugar dissolved. 55 g Egg Yolks; 15 g Caster Sugar
  4. Pour in the warm milk along with vegetable oil and vanilla extract; mix again until well combined. 45 g Milk (warm); 30 g Vegetable Oil; 1/2 tsp Vanilla Extract
  5. Dilute the powder with some hot water (if you really can’t find Spinach Powder, you can substitute it with Matcha Powder). 1/2 tbsp Spinach Powder; 2 tsp Hot Water
    Add in to the egg yolks mixture, mix it really well.
  6. Sift in the All-Purpose Flour along with Corn Starch in two batches; set aside. 45 g All-Purpose Flour; 10 g Corn Starch
  7. For the egg whites
    In another bowl; whip egg whites for a few second. 90 g Egg Whites
    Add in Cream of Tartar and mix again. 1/4 tsp Cream of Tartar
    When the egg whites started to get foamy, slowly add in the sugar in 3 batches and continue mixing until it reach a firm peaks (peak fold like a bird’s beak). 45 g Caster Sugar
  8. Add the egg whites mixture to the yolks batter in 3 batches.
    Add the first batch, mix it really well to loosen the batter
    Continue with the second and third batches; using spatula fold gently, make sure there’s no egg yolks batter left at the bottom of the bowl (do not over mixed or the batter will deflated).
  9. Pour the batter into prepared pan. (23 x 23) cm Square Pan
    Shake a bit and tap the pan a few times to remove air bubbles
  10. Bake in the preheated 150°C oven for about 25-30 minutes.
  11. Once it’s done, tap the pan a few times so the cake doesn’t shrink too much
    Place a piece of parchment paper with a cooling rack on top; turn it over
    Take it out from the pan, peel the parchment paper on top, place a new parchment paper on top to prevent the cake from dying out; and let the cake chilling out until it cools completely.

Chestnut Cream

  1. Chopped Chestnuts into fine pieces (feel free to use food processor), set aside. 50 g Roasted Chestnut
    Don’t be tempted to cut it big, it won’t taste good, you will find an unpleasant gritty texture on your cake.
  2. Mix Gelatine with some cold water. Let the mixture sit for about 5 minutes to “bloom” (it will be thick and semi-solid).1/2 tsp Unflavoured Gelatine Powder; 3/4 tbsp Cold Water
  3. While the gelatine blooming, you can start beating the heavy cream.
    You can put your bowl in the freezer before mixing or just place a bowl of ice water under your mixing bowl (especially if the weather in your place is quite hot).
    Mix the heavy cream and icing sugar, beat for about a minute; set aside. 175 g Heavy Cream (cold); 30 g Icing Sugar
  4. Heat the bloomed gelatine in the microwave or on the stove until just melted (it only takes about 5-10 seconds).
    Slowly add the gelatine into the cream mixture, as the mixer is running.
    Add in Vanilla Extract and Continue beating until you reach medium-stiff peaks. 1/2 tsp Vanilla Extract
    * As it sits over ice water or in the fridge, it will set up a little more, and it will last significantly longer than regular whipped cream.
  5. Mix the chopped chestnuts into the Whipped Cream, fold until well combined.

Assemble and Decorate

  1. Use the bottom part of the cake for the outside.
    Spread 2/3 of the chestnuts cream over the cake; roll it up; use a ruler to pull it tight (kindly follow video instructions)
    Wrap the cake and then store in the fridge for at least 1 hour to set.
    * Store the rest chestnut cream in the fridge
  2. After 1 hour, take the cake from the fridge
    Trim both ends to make it prettier
    Spread the remaining Chestnut Cream on the surface of the cake
    Pipe the purple sweet potato paste on top (horizontally), decorate as desire.

NOTES

  1. If you really can’t find Spinach Powder, you can substitute it with Matcha Powder. I found spinach brings more vibrant colour while Matcha has a slightly bitter taste.
  2. The cake should be stored in the fridge (in an airtight container). Best served on the day it’s made; it can be store in the fridge for 3-4 days.
Posted on by Bembum Kitchen · 2 Comments

Vintage style petits fours (Less sweet)

Owning my own beautiful café and cake shop was always a childhood dream of mine. I fall in love with Petit Fours since I saw Peggy Porchen first book “Cake Chic. 
This was the first baking book that I bought; I’m such a fan of hers 😚 
I love all her creations, so pretty, dainty and feminine


Fondant Fancies which also known as Petits Fours are fanciful cakes traditionally eaten at teatime but just as hard to resist for dessert. In fact, the name Petit Four translate as “small oven”.
These intriguing little bites of cake can be made of any type of cake, in so many delicious ways.

They often have multiple thin layers of cake; with a fruit glaze in the middle, covered in fondant or icing and usually adorned with intricate decorations. 


“Classic Petits Fours usually are overly sweet (think fudge)”, some people think like that and I totally agree with that.

People often debates about how they should dip this little cakes in a fondant or icing.
“One layer should cover, but should be thin enough on the sides to see through. That’s why you need two coats!
But two coats too thick and would end up too sweet. That’s what they always mentioned.

The fondant temperature is also the major issue “Too hot will be to runny” or “Less hot will be too thick and it won’t pour or dip properly”


After testing, I found that buttercream and white chocolate is a great alternative for those who find the fruit glaze and fondant or icing slightly too sweet.
I’m prefer to use Chocolate Compound coz no need tempering; it can simply be melted and used immediately.

This yummy buttercream also helps in cutting the sweetness of the chocolate coating 😘

The temperature for the right consistency also important.
After a couple testing, I found that 90-95 F is the best temperature for coating. In this consistency (one coating is enough) your coating won’t be too thin or too thick, just right.

Feel free to use any colour or design you want, I use this colour because it’s my favourite 😍

Modelling chocolate flower is one of my favorite decorations, it’s not only beautiful, but also tasty. These chocolate very sensitive to the heat of your hands so it will soften while you handle it.

To shape the rose petals, there’s no special tool required; A piece of Ziplog bag or food grade plastic is all you need

If you have hot hands, you might need to use some food grade gloves to prevent from melting it into a sticky mess 🤪.


I was lucky to be able to visit one of the prettiest Peggy Porschen cake Parlour, once in a lifetime experience.
If you really love baking and have a chance to visit London; I highly recommend you to stop by; Everything in her shop was so beautiful and extremely detail.

This was the first baking book that I bought 🙂

Petits Fours is perfect for tea parties; they look brilliant on a cake stand too.
I like to add some decorations on the bottom part of my little cakes with straight frill cutter; These design have an appealing vintage feel and are easy to achieve with Modelling Chocolate.


The cake is so soft and moist, with the light buttercream filling inside; and yummy velvety white chocolate decorations…

I’m hungry… 😞

I hope that you can enjoy the beauty of this petit dessert 😉


Love You All!


VINTAGE PETITS FOURS
Yield: 9 pieces (One 32 cm x 18 cm rectangular pan)
Active Time: 2 ½ hours
Total Time: 3 ½ hours

INGREDIENTS
Modelling Chocolate:

  • 200 g White Chocolate Compound
  • 50 g Corn Syrup
  • Food Colouring (you can use water/ oil based/ powder or candy colouring)

Sponge Cake:

  • 60 g Egg Yolks
  • 45 g Vegetable Oil
  • 55 g Milk
  • 1 tsp Vanilla Extract
  • 80 All-Purpose Flour
  • 1 tbsp Corn Starch
  • 1/4 tsp Baking Powder
  • 90 Egg Whites
  • 70 g Granulated Sugar


Buttercream:

  • 30 g Egg Whites
  • A pinch of Salt
  • 1/2 tbsp Granulated Sugar
  • 60 g Water
  • 50 g Granulated Sugar
  • 85 g Unsalted Butter
  • 1 tsp Vanilla Extract


Chocolate Coating:

  • 400 g White Chocolate Compound
  • 1 tsp Vegetable Oil
  • Candy Colouring or Food Colouring Powder



INSTRUCTIONS
Modelling Chocolate

  1. Use double boiler or microwave in 30-second intervals melt the White Chocolate Compound.
  2. Once the chocolate melted, add in the Corn Syrup.
    Fold the mixture together until mixture starts to resembles soft serve ice cream (do not over mix)
    *If you keep stirring, the Cocoa Butter will start to separate and seep out then your modelling chocolate end up too oily.
  3. Place it in a cling wrap; flatten the mixture down so it will sets evenly and let it sit in the fridge to harden for about 1 hour.
  4. After 1 hour, you can see that modelling chocolate is harden as a stone.
    Cut it into small pieces. 
    Knead each pieces, smashing any hard lumps with your fingers and then gather all together and knead until smooth and pliable (now it’s ready to use).
  5. Dye the chocolate as desire
    *Please note; these chocolate very sensitive to the heat of your hands so it will soften while you dye it. If you find it too soft, you can re-wrap the chocolate and place back in the fridge to set up for  about 10 minutes before you use it.

Prepare the pan
Line 32 cm x 18 cm rectangular pan with parchment paper (bottom and sides)

Sponge Cake
Before you start making the cake, make sure that the bowl and beater grease-free because any residue of fat will prevent egg whites from beating up properly.
Wipe the bowl and beater with vinegar or lemon juice to remove the left over grease

  1. Simply combine the egg yolks, vegetable oil, milk and Vanilla Extract.
  2. Sifted in the All-purpose flour along with Corn Starch and Baking Powder; mix well, until no lumps visible.
  3. For the egg whites
    Beat it until foamy; gradually add in the Granulated Sugar and continue mixing until it reach a stiff peaks.
  4. Add 1/3 of egg whites mixture to the yolks batter; mix it really well to loosen the batter.
    Add the rest of the egg whites mixture; fold gently and mix until just combined. Do not over-mix else the batter will deflated.
    Scrape off the bottom and sides, make sure there’s no egg yolks mixture left at the bottom of the bowl.
  5. Pour the batter onto a prepared pan; tap the pan a few times to remove air bubbles.
    Bake it in the preheated 170 C oven for 25 minutes.
  6. Once it’s done, tap the pan again a few times so the cake doesn’t shrink too much; remove the cake from the pan immediately. Peel off the sides of the parchment paper and let it cool completely on a cooling rack.

Buttercream
Before you start, make sure that the bowl and beater grease-free

  1. Combine the egg whites along with salt and ½ tbsp of Granulated Sugar and beat until it reach a stiff peaks; set aside.
  2. In a saucepan, pour in the water and 50 grams of Granulated Sugar; cook over medium high heat, let it boil for about 2-3 minutes. Take it off from the heat and pour it into the egg white mixture.
    Then continue beat this mixture; mix until it reached a stiff peak and the mixture cools completely.
  3. Add the Unsalted Butter a little by little; continue beat on high speed.
    You will find that the mixture is runny at first;
    After 10 minutes, then it will start curdling;
    After 15 minutes, the mixture coagulate and form a solid buttercream. 
  4. Add in Vanilla Extract, mix well.


Prepare Cake Layers

  1. Cut the cake into 2 equal pieces.
  2. Apply some buttercream to the first layer, place another layer on top.
  3. Cover the layered cake in a cling wrap, store in the fridge for about 1 hour (to let the buttercream sets hard; so, it will be easier and neater when you cut it).
  4. After 1 hour; remove the edge of the cake and divide the cake into 9 equal pieces (4 cm x 4 cm each).
  5. Store the cake slices in the fridge while waiting for the chocolate coating.

Chocolate Coating

  1. Use double boiler or microwave in 30-second intervals melt the White Chocolate Compound.
  2. Dye the chocolate
    * Note: It is important to use special Candy Food Colour or you can use food colouring powder to dye the chocolate else it will cause your chocolate to seize.
  3. Add vegetable oil to help creates a smooth, glossy finish.
    Continue stirring until it reach about 90-95 F (now your chocolate is ready for coating).


Chocolate Roses and Decorations
* Kindly follow instructions in the video


NOTES

  1. Petits Fours should be stored in an airtight container in a cool place and eaten with 2 days.
  2. They can be store refrigerated for up to a week or may also be frozen for 2-3 months.
    *Please note when you take it out of the fridge there will be water droplets on the surface of the chocolate and a bit sticky.
Posted on by Bembum Kitchen

Rainbow Mochi roll


I grew up eating Mochi and I love it so much! Mochi has always been a delicious source of comfort.

My Grandpa would buy homemade Mochi from the local store. They sold 2 kinds of Mochi, plain and the one that filled with sweet crumbled peanut filling.

Although the contrast of texture between the smooth, supple, sticky outer layer of Mochi and the crunchy peanut fillings is so awesome; plain Mochi is always my favourite.

Roll in a food grade plastic grease with vegetable oil so it won’t get mess in your hands 😬

In this recipe, I am going to show you how to make these Rainbow Mochi Rolls.
It’s basically my favourite plain Mochi, but I tried to make it more interesting 😋

We need only 4 ingredients to make it; colour it, steam and roll it into kinda a Swiss Roll .
They are not only look pretty ☺️ and adorable but also yummy; A beautiful dessert that you can actually make it at home.

So beautiful 😘 I love you Mochi..

TO CHOOSE THE RIGHT FLOUR
It is important to use fresh glutinous rice flour for your Mochi dough, because this kind of flour tends to get mouldy while it’s being stored. If you notice any changes in smell, taste, or texture, don’t use it; make sure to discard it right away.
I highly suggest to use Thailand brand for the best results. Try to find the unbleached one, coz bleached flour will produce a slightly bitter taste and unpleasant smell on your final Mochi.


TO HANDLE STICKY MOCHI DOUGH
Vegetable oil and Potato Starch (or Corn Starch) is always be your best friend.
Because Mochi dough is really sticky, it’s crucial to grease the pan with generous amount of vegetable oil ; I also found that line the pan with parchment paper really helps me a lot when I unmould the cooked Mochi.


You can dust Mochi pieces with a bit of Potato Starch or Corn Starch to prevent stickiness; and then brush off any excess starch so the Mochi doesn’t taste powdery.
If you are worried about eating raw starch, you can actually heat the starch in the pan on medium heat for about 3-5 minutes until it turns slightly yellowish and feels lighter

Mochi in a snow…😱

You also can coat the outside part of Mochi with Desiccated Coconut. I found vanilla create a beautiful flavour combinations with Coconut. If you a coconut lover I highly recommend it.


HOW TO CUT MOCHI
Mochi is very soft and sticky, so to cut it will be a bit tricky. Some people said that the right and easy way is to use string; I’m personally prefer to layer my knife with a greased plastic for a clean-cut.

It’s so adorable, I really can’t STOP to squeeze it ! 🤣

The Mochi just so wonderfully chewy, stretchy and bouncy 😙

How long can you go? 🙄

These mochi can be kept about 3 days in the fridge in a sealed container.
But mochi really should be eating the day of making. They TASTE best FRESH.
I highly recommend to try them.

I always need another scoop 😰

And how about sprinkle some Mochi pieces on your favourite ice cream?
I’m sure you will be addicted to it 😇, Trust me….I can’t stop eating it 😅


In this video list of tools that I used in creating this project
♥ Baking:
6-Inch Square Cake Pan https://amzn.to/3s3gA5z
Turquoise Pastel Jug https://amzn.to/3D6c6kY
Blue Pastel Pan https://amzn.to/3CDPLtD
Bamboo Steamer https://amzn.to/3MCPRq3
♥ Cameras: Fujifilm X-T3 Mirrorless https://amzn.to/3TgeZVV
♥ Tripod: VILTROX VX-18M https://amzn.to/3gl5mXj
♥ Microphone: Rode NT-USB https://amzn.to/3CKuAWS
♥ Camera Field Monitor: FEELWORLD T7 7 Inch https://amzn.to/3TAcPAs

Many or all of the products featured here are from our partners who compensate us

RAINBOW MOCHI ROL
Yield: One 6-Inch Square Pan
Active Time: 30 minutes
Total Time: 1 ½ hours

INGREDIENTS
Mochi Dough

  • 135 g Glutinous Rice Flour
  • 75 g Granulated Sugar
  • 180 g Milk
  • 1 tsp Vanilla Extract 

Coating

  • 50 g Potato or Corn Starch
  • Desiccated Coconut

INSTRUCTIONS
Mochi Dough

  1. Simply combine the Glutinous Rice Flour and Sugar; give a quick whisk.
  2. Pour in the milk and blend that all up until there are no lumps and the sugar completely dissolved.
  3. Strain the mixture to make sure there’s no granules are left at the bottom of the bowl.
  4. Add Vanilla Extract, mix it really well. 
    *If you use other extracts; make sure the taste is not overwhelm; for example Almond Extract which has a very strong taste; you just need a little bit is enough.
  5. Divide the mixture into 4 equal portions.
  6. Colour each portions (Baby Pink, Soft Green, Baby Blue and White)
    Using toothpick add food colouring a little by little so that you can control the amount of the colour to reach the desire pastel colour.
  7. Preheat the steamer
    *I am using bamboo steamer; if you use metal or plastic steamer, make sure that you cover the lid with a piece of cloth; so the water condensation during steaming won’t ruin the look of your Mochi.
  8. Start with the white colour mixture for the first layer
    Pour the white colour mixture to the pan (don’t forget to stir the mixture first before you pour it into the pan; so that  the flour is evenly mixed with the liquid).
    Steam over medium high heat for 5 minutes.
  9. After 5 minutes, the white layer is half cooked and sets hard a bit.
    Pour the green mixture on top of the white layer; and continue steam for another 5 minutes.
  10. Pour the blue mixture on top of the green layer; and continue steam for another 5 minutes.
  11. Finally, pour in the pink mixture and steam the Mochi longer for about 15 minutes.
  12. Take it off from the heat and let it chill down a bit for about 10 minutes before you roll it.

Rolling

  1. Grease piece of food grade plastic with vegetable oil as a base for Mochi so it will be easier when you roll it.
  2. Unmould the Mochi, place it onto the plastic base.
    Roll it up then turn it over.
  3. To tighten the roll, press the long ruler against the Mochi roll while holding the paper at the bottom of the roll (you can also use scraper to do this)


4. Cover Mochi roll with a plastic wrap and let it sit in the fridge for about half hour to set up a bit.

Coating & Cutting

  1. For coating
    Heat the Potato Starch or Corn Starch in the pan on medium heat for about 3-5 minutes until it turns slightly yellowish and feels lighter; take it off from the heat, transfer to a bowl.
    Place some Desiccated Coconut in a small tray.
  2. For Cutting
    Layer knife with a food grade plastic and grease the plastic with some vegetable oil. 
  3. For Plain Mochi
    Cut the Mochi roll into small pieces (about 1 cm wide). Dust Mochi pieces with a bit of starch to prevent stickiness and then brush off any excess starch so the Mochi doesn’t taste powdery.
  4. For Coconut Coated Mochi
    Roll Mochi roll onto Desiccated Coconut and then cut into small pieces (1 cm wide).

NOTES

  1. Mochi should be eating the day of making, they taste best fresh.
  2. Left over Mochi can be kept about 3 days in the fridge in a sealed container; on the 4’th day the chewiness will start to decrease.
  3. Cut some Mochi into small pieces, sprinkle on your favourite ice cream
    I’m sure you will be addicted to it