Posted on by Bembum Kitchen

Lovely Taiwanese Pineapple Cakes/ Tarts

Hi Everyone, today we are making these “Lovely Taiwanese Pineapple Cakes”.
It is a crumbly and nearly melt-in-the-mouth pastry with the pineapple jam as the filling inside.

The difference with the Singaporean/ Malaysian pineapple tart is they are typically larger and made in square or rectangle shape.

I personally prefer the Taiwanese version coz the pastries have a rich distinctively crumbly milky taste and filled with a generous portion of sweet sticky chewy pineapple filling inside.

Pineapple cakes filling from commercial manufactures usually made of winter melon and Maltose Syrup so that the filling is extra sweet, heavy and sticky, which is not healthy.

They usually substitute all or part of the pineapple with winter melon, a vegetable in the squash family that is much cheaper than pineapple.

Since winter melon has little flavour, artificial flavours and colours are added to the pastries to make them attractive to consumer, and then Maltose syrup has been added to stiffen the fillling.

For this reason, I would like to show you how to make the healthier style of Taiwanese Pineapple Cakes which is hold up pretty well, so adorable and taste much fresher.

A lot of research went into perfecting these treats. But the end result was wonderful.
The key is the exterior, that’s how it will remain even after it is baked so you want the dough to be as smooth as possible. 

Pineapple Cakes before baking

So I actually found two versions of the crust that I liked, and there’s no need to put them in the fridge at all.

The first one I called a “basic dough” for the character’s body. It’s buttery, soft, yet also malleable and sturdy enough to hold its form.
And the second dough that I called the “colouring dough”. It’s soft and easy to work with, even for small details and also colour well with any kind of edible food colouring.

Is there anybody that wouldn’t want to box these as a present ? They are so cute, tasty, photogenic, everthing you could ever want!

They taste amazing when served slightly warm and paired with a cup of hot tea.
The buttery crust is rich and crumbly, filled with fruity sweet sour, chewy and sticky pineapple filling, they are absolutely delicious.

I really hope you Guys give it a try, they are a lot of fun to put together and they are pretty simple too! Love you all!!

LOVELY TAIWANESE PINEAPPLE CAKES
Yield: 10 pieces
Active time: 1 hour
Total time: 2 1/2 hours

INGREDIENTS
Pineapple Filling

  • 500 grams Pineapple (Chopped)
  • 120 grams Granulated Sugar
  • 20 grams Unsalted Butter
  • 30 grams Glutinous Rice Flour

Basic Dough

  • 100 grams Salted Butter (Cold)
  • 12 grams Icing Sugar
  • 22 grams Egg Yolks
  • 152 grams All-Purpose Flour
  • 24 grams Milk Powder

Colouring Dough

  • 25 grams Salted Butter (Cold)
  • 7 grams Condensed Milk
  • 3 grams Egg Yolks
  • 38 grams All-Purpose Flour
  • Food Colouring (Red, Soft Pink, Black, White)

INSTRUCTIONS
Pineapple Filling

  1. Cut off the pineapple skin, took off the core and coarsely cut them into chunks (if you use canned pineapple, make sure to adjust the sugar level. They will take longer to cook coz the heavy water content in the canned pineapple).
  2. Transfer the chunks into a non-stick pan, add in the sugar (since the sweetness of each pineapple is different, feel free to adjust the amount of the sugar accordingly). Cook over medium high heat. Stirring constantly until most of the moisture has evaporated. Don’t forget to adjust the heat level based on the water content that was left in the pan.
    *I suggest using a non-stick pan as it is sticky after when it becomes concentrated.
  3. When the pineapple is about to dry, looks translucent and a bit brownish, lower the heat, add in the butter. Stir continously until the butter melted and incorporated in the pineapple (the butter makes the pineapple fillings smoother and easier to handle during wrapping).
  4. For the binder, sprinkle in some of the glutinous rice flour. Add it gradually, to make sure that the flour are distribute evenly. Mix until well combined.
  5. Take it off from the heat, spread the fillings thinly on a large plate to cool completely.


Basic Dough

  1. In a large bowl, cream the butter and icing sugar until light and smooth.
  2. Add in the egg yolks, mix well 
  3. Pour in All-Purpose Flour and milk powder, mix until all the ingredients just combined and create a dough ball (do not overmix to avoid the formation of gluten, which will make the pastry less flaky).
  4. Cover them with a plastic wrap to prevent the dough dry. Set aside


Colouring Dough

  1. Combine the butter, condensed milk and egg yolks, mix well.
  2. Pour in the all-purpose flour, mix until it’s form a smooth dough.
  3. Colour it as needed (remember to always cover the dough with a plastic wrap to keep their moisture).


Wrapping, Decorating and Baking

  1. Divide pineapple filling into portions of 20 grams each, and basic dough 25 grams each.
  2. Roll each portion of pineapple filling into a ball.
  3. Flatten a portion of basic dough (you can do this in your palm or with a small rolling pin).
  4. And then place a portion of filling into the centre of the flattened dough. 
  5. Gently wrap the dough around the filling, pinching away and setting aside excess dough at the top and where the edges meet. 
  6. Gently roll the filled dough between your palms to form a smooth oval ball. 
  7. Using some basic dough and white colouring dough for the ears.
    Apply some white colouring dough for the face.
    Black dough for the nose, mouth and eyes.
    Soft pink for the cheeks and tounge.
    Using love shape plunger cutter to create the heart shape.
    And finally, use some basic dough to create her hands and legs.
    *Make sure the details sticks really well otherwise it will tilted or fall down while baking.
  8. Bake in the preheat 160°C oven for 20 minutes.
    Remove from the oven, allow  to cool slightly on the pan for about 20-25 minutes, and then transfer them onto a cooling rack to cool completely.


NOTES

  1. The dough will expand a bit when baked in the oven.
  2. You can use any food colouring for the “Colouring Dough” (powder, gel, liquid).
  3. Store the cakes at room temperature in an airtight container, the crust will have become more tender.
  4. Pineapple cakes turning mouldy even when stored in an airtight containers is due to the presence of too much moisture.
    Store pineapple cakes which are cooled to room temperature in an airtight container away from the sunlight for 3-4 days.
    Keep them refrigerated for up to 1 months.


Posted on by Bembum Kitchen

Dalgona Boba Coffee (Homemade Tapioca Pearls and Dalgona Candy)

Hi Guys, we are making these Dalgona Boba Coffee which has been very popular lately not only in South Korea but also in everyone’s kitchen.

Dalgona coffee is pretty much just equal part of instant coffee, sugar and water that mix together. It’s actually really easy to make at home and just simple as that. The beauty of it is the fluffy coffee whip that sits atop a bed of milk.

I will take these lovely drink to the next level, pair them with my homemade Tapioca Pearls (Boba) and homemade Dalgona Candy that I really love.

Dalgona Candy

The sweet caramel, lightly crunchy melt in your mouth Dalgona Candy even makes these drinks more interesting.
Brown sugar drinks itself are irresistible as they are addictive. When caramelised into a syrup has toasty, nutty nuances that make the drink so delicious

Uncooked Boba Pearls

Making homemade Boba is definitely the most time consuming process, but I think it’s really worthed in the end.
Try to make them as even in size as possible and should be small enough to pass through your straw.

The Boba is super goopy and perfectly chewy. It really just smells like caramel pudding. It was just so good!

Place boba pearls inside your favorite glass, pour in ice cubes and cold fresh milk, finish with fluffy cloud Dalgona Coffee on top. And don’t forget your beautiful garnish, sweet crunchy Dalgona Candy.

The layers of sweet chewy Boba, ice cold milk and fluffy Dalgona whip create a super rich, soothing, refreshing drink! Shake or stirring before enjoy.

When putting the drink together, you can adjust the amount of the Boba syrup, milk and the whipped Dalgona Coffee to suit your preference.

I hope you can enjoy it in the comfort of your own home like what I did. I will continue enjoy my beautiful cloud coffee now 😇! Love you all!!

DALGONA BOBA COFFEE (HOMEMADE TAPIOCA PEARLS AND DALGONA CANDY)
Yield: 4 Cups
Active time: 1 hour
Total time: 1 1/2 hours

INGREDIENTS
Dalgona Candy:

  • Greaseproof Paper
  • Mould Cutter
  • 3 tablespoons Granulated Sugar
  • 1/8 teaspoons Baking Soda

Tapioca Pearls (Boba):

  • 85 grams Tapioca Starch
  • 7 grams Rice Flour
  • 40 grams Brown Sugar
  • 4 grams Tapioca Starch
  • 50 grams Water
  • 1 teaspoon Instant Coffee

Boba Syrup:

  • 35 grams Brown Sugar
  • 55 grams Water

Dalgona Coffee:

  • 4 tablespoons Instant Coffee
  • 4 tablespoons Brown Sugar
  • 4 tablespoons Hot Water

Assembly:

  • 1 liter Milk
  • Ice cubes


INSTRUCTIONS
Dalgona Candy

  1. Brush mould cutter with some vegetable oil (to prevent stickiness) and place them on top of greaseproof paper.
  2. Prepare baking soda before you start melting the sugar.
  3. Pour some sugar into the pan and cook slowly over medium low heat. Keep stirring with a chopstick (or skewer) until the sugar melted. Lower the heat if necessary.
    It will looking semi-transparant, has to be still clear, a bit yellowish and not brown.
    Try not to caramelize the sugar else the candy will be bitter.
  4. Once the sugar is melted, add baking soda and mix immediately. Stir until well combined.
  5. Turn off the heat, pour the mixture into the cutter immediately (it will sets hard pretty quickly). Set aside and let it cool completely.
  6. Once the Candy sets, take it off from the mould. Store it in an airtight container.

Tapioca Pearls (Boba)

  1. In a small bowl, combine the 85 grams Tapioca Starch and Rice Flour, mix until well combined. Set aside.
  2. In a medium saucepan mix Brown Sugar, 4 grams Tapioca Starch, water and instant coffee, stir well until no lumps remain.
    Cook over medium low heat until it boils and the mixture thicken. Turn off the heat, pour in the tapioca rice mixture, and mix that all through.
  3. After the mixture is just combined, transfer the hot cooked boba dough onto a clean flat surface and then start kneeding the dough (be careful to knead the dough in the beginning as it is quite hot).
  4. Knead it until the dough becomes completely smooth. Cover it with plastic wrap (to prevent the dough dry), let it sit at room temperature to cool down for about 10 minutes.
  5. Roll dough; Sift some tapioca starch into the dish
    * First Method: Divide the dough into portions, roll it out into a thin log of 1 cm thickness. Divide and cut log into small pieces (try to make them as even in size as possible or should be small enough to pass through bubble straw). Roll each piece into a ball.
    * Second Method: Pinch a bit by bit dough and roll it into a ball.
    Finally, sift some tapioca starch to coat all the balls.
  6. Bring 1 liter of water to a rolling boil. Toss the boba into the boiling water and let it cook for 20 minutes. After 5 minutes, stir the boba with a rubber spatula, make sure that there’s nothing stick to the bottom of the pan. Stir occasionally to prevent the boba from sticking together.
  7. When it’s done, cover the pan, remove from the heat and let it rest for about 30 minutes.
  8. After 30 minutes, stir the boba and strain the water.
  9. Transfer the boba into a clean saucepan, add the 35 grams brown sugar and 55 grams of water. Cook in a medium low heat for about 5 minutes until the mixture is thicken and becomes a beautiful syrup.
  10. Take it off from the heat, transfer into the bowl and let it cool down a bit.

Dalgona Coffee
In a large bowl, combine equal parts of instant coffee, brown sugar and boiling water. Whip together until it becomes frothy and cloud like.

Assembly
Place some Tapioca Pearls (BoBa) into the glass, add some ice cubes, pour the milk and cover with Dalgona Coffee cloud on top. Serve and enjoy it with beautiful Dalgona Candy.

NOTES

  1. when forming the Boba Dough, the black sugar mixture must be boiling hot when you pour in the tapioca rice starch. So you have to work fast or else you will get a weird texture that is wet but powdery at the same time and will never form into a dough.
  2. Remember to always cover the unfinished Boba Dough to retain their moisture.
  3. Dalgona Coffee that has been whipped will be flat and turn liquid again in about half hour. Don’t throw them, you can re whip them again.
  4. Cooked Boba Pearls are best serve on the day it’s made. Do not store them in the fridge else will gets hard and not chewy anymore.
Posted on by Bembum Kitchen

Puffy Bear Ichigo Daifuku (Strawberry Mochi)

Hi Guys, I miss you Guys so much. Hope you and your family are healthy and safe during these uncertain and unprecedented times.

Today we are making these Puffy Bear Ichigo Daifuku or commonly known as Strawberry Mochi.

Daifuku is a popular traditional Japanese sweet and there are many varieties of Daifuku. They usually come with the same soft and chewy mochi exterior with different stuffing.  

During the springtime, Japanese confectionery shops sell a seasonal Strawberry Mochi called Ichigo Daifuku with a whole strawberry as the filling. 
The combination of fresh juicy strawberry, sweet bean paste and soft chewy mochi is a match in heaven.

They are smooth and springy, a nostalgic reminder of my childhood and all the happy memories in Japan.

Instead of sweet bean paste as a filling, I’m gonna show you how to make my homemade chocolate paste, which is very delicious and match perfectly with these lovely strawberry mochi.

The chocolate paste has supper deep rich chocolaty flavor, it’s really easy to make and tastes great on everything specially for bread filling.

Making daifuku is very much like a craft. The process can be fun and Soothing.
When working with mochi dough, make sure that you do not stretch it too thin to prevent tearing.

Sweet Treat Showcases

Pick fresh strawberries and also choose medium small round ones, because they are easy to handle and look cute when wrapped with bean paste and mochi.

You can use any type of strawberries which is available in your country. I personally fall in love with Korean Strawberry, because wherever I eat strawberry; the taste is never be so great like this, it’s light yet smooth juicy texture gives an excellent balance with unique berry fragrance and sweetness.

Japanese sweets “Daifuku” are best served with green tea, matcha green tea, or you could try matcha latte and hojicha as well.
I hope you enjoy making Strawberry Mochi. Take care and stay safe everyone! Love you all!!

PUFFY BEAR ICHIGO DAIFUKU (STRAWBERRY MOCHI)
Yield: 6 pieces
Active time: 1 hours
Total time: 3 hours

INGREDIENTS
Chocolate Paste:

  • 60 grams Granulated Sugar
  • 1 1/2 tablespoons Milk Powder
  • 20 grams Unsalted Butter
  • 25 grams Cocoa Powder
  • 75 grams Eggs
  • 1 teaspoon Vanilla Extract (optional)

Mochi Dough:

  • 100 grams Glutinous Rice Flour
  • 10 grams Tapioca Starch
  • 20 grams Corn Starch
  • 200 grams Milk
  • 80 grams Granulated Sugar
  • 5 grams Vegetable Oil
  • A pinch of Salt
  • Food Colouring (Brown and Red)

Assembly:

  • 6 Pieces Medium Strawberry
  • Potato or Corn Starch
  • Melted White Chocolate or White Food Colouring


INSTRUCTIONS
Strawberry Chocolate Filling

  1. In a small saucepan, combine sugar, milk powder, unsalted butter, cocoa powder, eggs, and vanilla extract. Mix it all through until no lumps remain.
  2. Cook over medium low heat, stirring constantly until the mixture thickens and it’s forms a smooth paste. 
  3. Take it off from the heat, pour it into a bowl, cover it with plastic wrap and store it in the fridge for about 1 hour.
  4. After 1 hour, divide the chocolate paste into 25 grams balls. Flatten the chocolate paste and place a strawberry on the center.
    Wrap the strawberry with the chocolate paste and shape it back into an oval shape, cover each strawberry chocolate with a cling wrap (like a piece of candy).
    Store them in a fridge to set for 1 hour.


Mochi Dough

  1. In a microwave proof bowl, combine the glutinous rice flour, tapioca starch, corn starch, along with milk and sugar. Mix that all through.
    Add in the vegetable oil, mix well until well combined and completely smooth.
  2. Cover the bowl loosely with cling wrap and microwave it on 1000 Watt for 1 minute. After one minute, removed the bowl from the microwave and stir (you can see the mixture will be still runny and floury). 
  3. Once you’ve stirred well, put the bowl back into microwave for another 1 minute. Take the bowl out of the microwave and stir again (by now, it should look partly floury and partly should be starting to resemble mochi texture).
  4. Cover again and microwave it for the last time, for about 45 seconds to 1 minute. The colour of the mochi should change from white to almost translucent.
    Stir well with a spatula (temperatures may vary, if centers still runny and undercooking, add cooking time for a few second). If the mochi has a translucent texture, that’s means it’s done.
  5. Mochi pounding; cover the work surface with large cling wrap and brush some vegetable oil to prevent stickiness, apply some oil to all areas that will contact with the hot dough and then transfer the hot cooked mochi on top, cover it with plastic wrap.
    Gently use tapping and rolling method with a rolling pin to even out the thickness, fold it into thirds (it’s very similar to folding on a letter that goes in an envelope or laminated dough process in making pastry).
    Repeat the tapping rolling and folding action for about 9 more times to create a smooth dough.
    To finish the process, I just wrap the dough, roll into a log, and then transfer it into the fridge (2 hours) or freezer (45 minutes). 


Assembly and Decoration

  1. Prepare some potato or corn starch for coating purpose (if you are worried about eating raw starch, you can heat the starch in the pan for about 5 minutes). 
  2. Cover the work surface with large cling wrap and brush some vegetable oil to the surface and scraper to prevent stickiness. Don’t forget to also put some oil and starch on your hands to prevent the dough from sticking.
  3. Divide mochi dough into 60 grams each, round it into a ball. Using rolling pin and place a piece of cling wrap on top of the dough, gently flatten and roll it into 3-inch diameter disc, make sure that the middle is slightly thicker that the edge of the dough (please note that the smooth surface underneath will be the outer skin of the head). 
  4. Place one portion of the strawberry chocolate paste filling at the center of the mochi disc, start covering the strawberry from all sides and use your thumb to hold the mochi on top, gather the mochi and pinch together to complete seal the filling.
    Gently shape the mochi as oval as possible, and then cut off the excess mochi dough underneath. Repeat this process for the rest of Daifuku.
    *You can dust off the excess potato or corn starch with a pastry brush, or if you find some sticky part, cover the area with starch first and then dust off.
  5. For decorations and details; colour some dough with dark brown, soft pink and deep pink.
    – Roll some white and soft pink dough for the ears, 2 pieces each and stick it together, cut the edge of the ears, brush some water and stick it to the head.
    – For the cheek, cut some soft pink dough with small round cutter.
    – For the nose, cut some deep pink dough with my tiny small heart cutter.
    – Using dark brown dough to create the eyes and mouth expression.
    – Add the spark of the eyes and teeth with some melted white chocolate or white food colouring. 


NOTES

  1. Steaming Method: If you’re using a steamer, cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 20-30 minutes. Half way cooking, stir with spatula and cover to finish cooking. The color of mochi should change from white to almost translucent.
  2. The daifuku keep well for a day or two in the refrigerator.
Posted on by Bembum Kitchen

Blackforest Mousse Christmas Bombe Cakes

Hi Guys, Christmas is coming soon and today we are making some Blackforest Mousse Christmas Bombe Cakes. It’s really a special dessert. They have a Chocolate Sponge on the bottom, filled with Dark Sweet Cherries and White Chocolate Mousse. And it’s all covered with a chocolate shell and of course decorated with different Christmas characters.

These are so perfect for holiday season, because we are all so busy around this time of year. You can make these ahead of time for a stress free dessert at Christmas, just keep them in the fridge for up to three days before servings.

It’s glamorous and gorgeous and definitely centerpiece-worthy. The bombe looks seriously complicated and I love that about it, but is easier to make than it looks. 
I have to admit, this are kind of a lot of work but there’s no step that’s really difficult. It’s just a lot of small easy steps.

The cake is super soft and moist, a hint of Rum from Cherries and White Chocolate Mousse is so flavourfull, the modelling chocolate for decoration is really yummy, it’s really good Guys!

These showstopping bombe desserts are perfect for special occasions, I hope you can impress your friends and family over the festive season. Have fun with it!

BLACKFOREST MOUSSE CHRISTMAS BOMBE CAKES
Yield: 5 pieces (4 oz each)
Active time: 2 hour
Total time: 4 hours

INGREDIENTS
Modeling Chocolate (Using Candy Melts):

  • 200 grams White Candy Melts
  • 50 grams Corn Syrup
  • Food Colouring

Modeling Chocolate (Using Real Chocolate):

  • 200 grams White Chocolate
  • 75 grams Corn Syrup
  • Food Colouring

Chocolate Mousse:

  • 1 teaspoon Gelatine Powder
  • 30 grams Water
  • 108 grams White Baking Chocolate
  • 40 grams Milk
  • 238 grams Heavy Cream
  • 8 grams Icing Sugar
  • 1 tablespoon Rum (optional)

Chocolate Sponge Cake:

  • 23 grams Vegetable Oil
  • 8 grams Cocoa Powder
  • 23 grams Granulated Sugar
  • 45 grams Water
  • A Pinch of Salt
  • 3/4 teaspoon Vanilla Extract
  • 45 grams Egg Yolks
  • 53 grams Cake Flour
  • 120 grams Egg Whites
  • 30 grams Granulated Sugar

Cake Shells: Candy Melts or White Chocolate Compound with Candy Colouring
Assembly: Dark Sweet Cherry, Rum

INSTRUCTIONS
Modeling Chocolate:

  1. Melt the chocolate in the microwave or a double boiler (let it cool to the touch). Add the corn syrup, stir just until it turns into a thick, smooth paste.
  2. Pick up the dough as soon as you can easily handle it and knead it over the bowl (knead out as much oil as possible).
  3. Pat the surface of the dough with some paper towel to sop up the oil (pat the dough quickly because the dough is quite sticky at this stage,if the paper sits too long it will get stuck in it).
  4. Once patted dry, wrap it tightly in plastic. Store in an airtight container. Allow the dough to sit 8-10 hours at room temperature or in the fridge to set faster.

Cherries
Strain the cherries, soak it with a generous amount of rum, let it sit for about 1-2 hours.

Chocolate Mousse:

  1. Sprinkle the gelatine over cold water, let it stand for 5 minutes. Then gently melt it in the microwave or in a small pot on the stove (do not boil).
  2. Heat the milk and chocolate until the chocolate melted.
    Combine the gelatin with the chocolate mixture, mix well. Let it cool so it’s no longer hot.
  3. Whip the heavy cream and the icing sugar until firm peaks. Fold 1/3 of the whipped cream to lighten the chocolate mixture, then fold in gently the remaining cream. Add in the rhum. Cover and let them set in the fridge for about 2 hours (it’s very liquidy like soup now, but it will firm up as the gelatine and chocolate sets).

Cake Shell
Melted some chocolate candy melts, use a pastry brush and brush mould on some thin layers of chocolate (let it set in between each layer), 3 coats in total.

Chocolate Sponge Cake

  1. Preheat the oven to 170 degress C.
  2. Grease the pan (10 inch square), place the parchment paper at the bottom of the pan.
  3. Heat the oil until warm, add in to the cocoa powder, mix.
    Add in the sugar, mix. Pour in the water, mix. Add in salt, vanilla, the egg yolks, mix well.
    Sift half of the cake flour into the mixture, mix. Sift in the remaining flour, mix until well combined.
  4. Whisk egg whites until forthy, gradually add sugar, continue whisk until stiff peaks.
  5. Combine the egg whites to the cake mixture (in 2 batches), whisk after each addition, using spatula scrape down and fold it (make sure the batter is well combined).
  6. Pour the batter into the pan. Spread with spatula, Jjggle vigorously till the batter even, tap pan against work surface twice, bake for about 20 minutes.
  7. Once come out off the oven, drop the pan from 2 inch high for about 3 times. Unmould the cake from the pan, peel the parchment paper from sides of the cake and let it cool completely.

Decoration
Knead and colour the Modeling Chocolate as needed. Using template as guide, create the details.

Assembly

  1. Cut the cake (using 2 size of round cookie cutters, one is that the same size as the hemisphere mold and other size is half size of the mold).
  2. Pipe a little bit of mousse into each chocolate shell. Sink in the dark sweet cherries to the mousse. Cover it with some mousse. Place small cake on top of the mousse. Pipe mousse to cover all the inner part. Place the large cake on top.
  3. Store in the fridge for about 30-60 minutes to firm up.
  4. Unmold cakes, decorate them.

NOTES

  1. You can store the cakes in the fridge for up to 3 days before servings.
  2. You can use Candy Melts or real white chocolate to make Modeling Chocolate. Find the recipe in the description above.
  3. There is no special food colouring required to colour Modeling Chocolate.
    Modeling Chocolate already has liquid in it (corn syrup) so adding more won’t hurt. I like to use regular gel food colours like Americolor.
  4. If Modeling Chocolate is too soft and sticky while shaping, you can add add a little bit of cornstach.
  5. Modeling Chocolate Dough will last a very long time (at least a few months). But as it sits, it continues to harden and may require more kneading to return it to a nice workable consistency.

Posted on by Bembum Kitchen

Pink Totoro Chigiri Pan

Hi Guys, today we are making Pink Totoro Chigiri Pan or commonly known as tear off or pull-apart bread. This kind of bread has become extremely popular in Japan.

The name of chigiri comes from the Japan word chigiru, meaning “tear off”, it’s the fact that you can tear off the bread as much as you want from the original square and eat it as you like.

These bread using 5 degress celcious cold storage liquid method. A small percentage of the flour, water and yeast, that have been stored for at least 18 hours in the fridge.

By using this method, it pre-gelatinizes the starches in the flour, meaning they can absorb more water. The bread may rise higher, they will be moister, and will stay soft and fresh longer, and best of all, the method is very natural, no chemical needed.

You can see how puffy it looks, see the inner fluffy structure of this bread. It’s still super fluffy and light as you can see it just melts in your mouth, you will just enjoy it like eating a cloud!

I hope you guys enjoy this video and give it a try as well. If you’re a soft bread lover, I think you’ll enjoy the results. Happy baking All!!

PINK TOTORO CHIGIRI PAN (PULL-APART BREAD)
Yield: 9 pieces (7 inch Square Pan)
Preparation time: 18 hours
Active time: 1 1/2 hour
Total time: 2 1/2 hours

INGREDIENTS
5°C Cold Storage Liquid :

  • 300 grams Bread Flour
  • 300 grams Cold Water
  • 1 gram Instant Yeast
    ** This Cold Storage recipe produce more than we need. You can keep the rest for the next batch.

Bread Dough:

  • 250 grams Bread Flour
  • 15 grams Milk Powder
  • 45 grams Granulated Sugar
  • 3 grams Instant Yeast
  • 150 grams Cold Storage Liquid
  • 38 grams Whole Eggs
  • 90 grams Cold Milk
  • 30 grams Unsalted Butter (softened)

Facial Features Details:
Melted White and Dark Chocolate


INSTRUCTIONS
5°C Cold Storage Liquid

  1. In a bowl or a container, mix in together the flour, water yeast. Mix well (make sure that you are using the instant yeast).
  2. Cover and let them sit at room temperature for outdoor fermentation for about 1 hour and then put them in the fridge for at least 18 hours until ready to use them.

Template For Totoro’s Tummy
Using A4 paper, divide 3 equal sections at the bottom of the paper (it’s about 7 cm each), using round cutter to make the curve shape. Cut it out the curve.

Prepare The Pan
Fold the non-stick baking paper that fits to the bottom of the 7 inch Square Pan, Cut out the sides, then place it into the pan.

Bread Dough

  1. In a large bowl mix in the flour, milk powder, sugar, and instant yeast. Mix well. Add in the wet ingredients (cold storage liquid, eggs and the milk), mix it all through.
  2. Add in the softened butter and mix, pour them on our work surface and start kneading the dough (you can use a dough hook of your stand mixer). If you’re gonna do this by hand it will take for about 15 minutes or so, and with a stand mixer for about 5-10 minutes.
  3. Knead the dough until you can stretch the dough into a thin translucent membrane (this is called windowpane test) without breaking it, that means the gluten is well developed and your dough is ready to rise.
  4. Add on some red food colouring and then start kneading to incorporate it.
  5. Let the dough rest for about 10 minutes (please remember always cover the dough with a plastic wrap or a damp clothes to keep the moisture in and prevent the skin from drying out).
  6. After the dough got enough rest, divide the dough into 9 equal parts (it’s about 45 grams each) and also don’t forget to spare some dough about 30 grams for the ears (cover it with plastic wrap).
  7. Rounding the divided dough one by one and let it rest again for about 10 minutes.
  8. After resting, take one of the dough, flatten it by hand, fold the dough twice, roll it into a smooth ball and then place it in the pan (don’t flour it too much to prevent the dry result). Continue with the rest dough, and they are ready for the fermentation process.
  9. Cover the shaped dough in a pan with a plastic wrap and let them rise for about 50-60 minutes until they are double in size.
  10. Preheat the oven to 170 degress Celcious.
  11. 10 minutes before fermentation is completed, the ear dough is ready to shape. Flaten the dough, cut into small pieces, then shape it into a cone.
  12. Spray the proofed dough surface with some water, and stick the ear to each position.
  13. To complete Totoro’s tummy, place the curve template on the dough, and using a mesh strainer sprinkle some cake flour on the uncovered dough.
    Please note that you need to start from the top row and the rest row should be covered with another piece of paper to avoid the flour.
  14. Cover the dough with a piece of aluminium foil, bake it for about 20-25 minutes (you don’t want to over bake, like have a brown Totoro, so turn on your alarm and check them out right after 20 minutes baking and quickly safe your cutie Totoro).
  15. After baking, take it out from the pan and let it sit on the cooling rack, and don’t forget to remove the baking paper as well (this way will prevent the bread to gets soggy which can cause a wrinkle on their surface later).
  16. After cool completely, add the details with regular melted white and dark chocolate.


NOTE

  1. I usually make the 5°C Cold Storage Liquid one day in advance, so I can immediately use it on the next day.
  2. You can store them for 3 days in the refrigerator and 1 month in the freezer. Store them in the sealed bag or a plastic container to prevent the bread dry.
  3. To reheat the bread: Microwave (30 seconds) or 180° C oven (10 minutes).

Category

Howto & Style

Posted on by Bembum Kitchen · 2 Comments

Teddy Bear Choco Pies

Hi Guys! I hope that you are doing well, and today we are making these gorgeous “Teddy Bear Choco Pies“.
Choco pie is a popular Korean snack, some call it National Snack. It consist of 2 cakes with marshmallow fillings in between, and the whole thing is covered in chocolate.

I’m the biggest fan of Choco Pie. 2 of the most popular Choco Pie brand are Oreon and Lotte. They got the original and also other flavor varieties.

And out of all the Choco Pies, my favorite will have to be Cacao Choco Pie. I love the the cacao version because it has chocolate cakes instead of Vanilla. The extra chocolate just adds a little richness to the Choco Pies and it taste really good.

So today I’m gonna show you how to make my homemade and healthier version of Cacao Choco Pie.

We need to make homemade chocolate cakes, homemade marshmallows, and then assembling it in the end to make Teddy Bear Choco Pies. It’s quite a long step, but of course it’s really worthed in the end.

The chocolate cake is soft and moist, the marshmallow fillings itself are so fluffy, kinda a spongy texture. And the melted chocolate… it’s just a chocolaty goodness. And yes, it was definitely fun to make.

I hope that you will enjoy this recipe. Have fun with it, create any design your want! Love you Guys!!

TEDDY BEAR CACAO CHOCO PIES
Yield: 16 pieces
Active time: 2 hour
Total time: 3 hours

INGREDIENTS
Cake Batter:

  • 145 grams Unsalted Butter
  • 105 grams Granulated Sugar
  • 150 grams Eggs
  • 190 grams All-Purpose Flour
  • 30 grams Cocoa Powder
  • 1 1/2 teaspoons Baking Powder

Marshmallow Fillings:

  • 10 grams Gelatine Powder
  • 80 grams Water
  • 220 grams Granulated Sugar
  • 60 grams Water
  • 1/2 teaspoon Vanilla Extract
  • Pink Food Colouring

Coating & Decorating:

  • 350 grams Dark Chocolate
  • 150 grams Milk Chocolate
  • 100 grams White Chocolate
  • 50 grams Strawberry Chocolate

INSTRUCTIONS
Prepare design template. Secure the template to the pan with some tape (so they stop slipping around). Over the top of the design, place a piece of baking parchment that fits exactly the bottom of the pan.

Chocolate Cake Batter:

  1. Preheat the oven to 170 C.
  2. Combine the soft butter and granulated sugar, continue mixing until light and fluffy. Add in the eggs, and mix that all through (don’t worry if the batter looks like curdling now, the mixture will comes back together when we add the dry ingredients later).
  3. Mix in all of the dry ingredients (flour, cocoa powder and baking powder), mix until the batter is really smooth and no lumps remains.
  4. Transfer the batter into a piping bag with a 1 cm round tip. Pipe according to the design template.
  5. Bake it for about 13-15 minutes. Let it sit on the pan for about 3 minutes then transfer them onto a cooling rack to cool completely (if you find that you have a little bit of uneven surface on your teddy bear cakes, it doesn’t really matter since we’re going to be dipping them in Chocolate anyways)

Details Decorations:

  1. Using the same Teddy Bear template as above, tape some wax paper right on top (just to make sure it doesn’t budge).
  2. Melt the chocolate in microwave of a double boiler, transfer it to a piping bag. Pipe each details with melted chocolate.
  3. Pop them in the freezer, let them set until ready to use them.

Prepare the Chocolate Cake:
Melt some dark chocolate. Dip each chocolate cake into some melted dark chocolate, shake off the excess (shake the teddy bear to get it nice and smooth). Let them dry on the cooling rack so it’s firm to touch.

Marshmallow Fillings:

  1. Pour the gelatine into a mixing bowl, add 80 grams of water and mix, let it stand for a while.
  2. In a sauce pot, mix the granulated sugar and 60 grams of water. Cook over medium heat until the sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about one to two minutes (to allow any sugar crystals to dissolve from the sides of the saucepan). Remove the lid and attach a candy thermometer to the side of the pan. Boil, without stirring, until the syrup reaches 240 degrees Fahrenheit or the softball stage (if you don’t have one, just bring it to a rolling boil and let it boil for 1 minute)
  3. Pour in hot sugar syrup over the soft gelatine. Whip this up on medium speed with a hand mixer. Add in your favorite extract and food colouring, continue whip for about 8-10 minutes, until it gets super thick and fluffy. Transfer the marshmallow into a piping bag.

ASSEMBLE
Take one of the chocolate cake. Squeze a generous amount of marshmallow to the center of the cake and then put another cake on top. Decorate with chocolate detail decorations (using melted chocolate as a glue to attach the details).

NOTE

  1. Let the marshmallow set a while before piping it, so it doesn’t melt around the edges of the cake.
  2. I don’t have milk chocolate on hand, so I’ve just mix the dark and white chocolate together to create a soft brown chocolate colour. And for the red mouth, I’ve just add a bit of red food colouring to the white chocolate.
  3. You can keep them quite well at room temperature in an airtight container for up to 1 weeks, 3 weeks in the fridge.

Posted on by Bembum Kitchen

Totoro Choux au Craquelin (Crispy Cream Puff)

Hi Everyone! Today we are making these cute “Totoro Choux au Craquelin”.
Choux au Craquelin is a dessert made with Choux Pastry, and topped with a thin cookie disc called Craquelin.
It’s only a little step up from classic Cream Puff.

These little GREEN disc is made with a mix of Butter, Sugar and Flour – just like Pie or Shortcrust Pastry.

In contrast to regular Choux Pastry buns, Craquelin adds a layer of sweetness and makes the Cream Puff delightfully crunchy.

Once you’ve tried these, you will never go back to normal Cream Puffs, because these are so delightfull and flavourfull.

That lovely, crackly top takes these Cream Puffs to a whole new level, plus the Craquelin helps keep the Cream Puff Crisp for longer, even when it’s filled with a filling. 

The Craquelin adds a really nice texture and sweetness to the Choux Pastry, they are really perfectly round with that even looking 🤩


The Cream Puff will have beautiful crack on tops and the inside will be hollow, you can fill these with whatever fillings you prefer 😌

I’m using my favorite buttercream fillings which is light, creamy and not too sweet.
I find this buttercream absolutely addictive! 

Do whatever kind of designs you like!

🙄… 🤤 hungry

Have fun getting creative with it!
Love you all! 🥰

WATCH HOW TO MAKE TOTORO CHOUX AU CRAQUELIN


TOTORO CHOUX AU CRAQUELIN
Yield: 10 pieces
Active time: 1 1/2 hour
Total time: 2 1/2 hours

INGREDIETNS
🍀 Craquelin Dough
40 grams Unsalted Butter
50 grams All-Purpose Flour
50 grams Granulated Sugar
Mint Green Food Colouring

🍀 Choux Pastry
100 grams water
63 grams Unsalted Butter
1/8 teaspoon Salt
75 grams All-Purpose Flour
Approx. 100 grams Eggs

🍀 Buttercream
270 grams Milk
4 ½ tablespoons All-Purpose Flour
270 grams Unsalted Butter
135 grams Icing Sugar
1 ½ tablespoons Vanilla Extract

INSTRUCTIONS
Preheat the oven to 200°C, put a tray at the bottom of the oven.
🍀 Craquelin Dough

  1. Mix all ingredients together until it’s form a dough ball.
    Add some food colouring or flavouring (optional), mix until the colour incorporated.
  2. Transfer the dough onto a Parchment Paper, and place another piece of Parchment Paper on top.
    Roll the dough for about 3 mm thick, freeze it for about 20 minutes to firm up a bit.
  3. Take it out off the freezer, cut out it individual little disk (cut the dough with a round cookie cutter that slightly smaller that the size of the Choux Pastry).
    Let the little disk sit in the freezer while preparing the Choux Pastry dough.


🍀 Choux Pastry

  1. In a sauce pan combine Butter, Water and Salt.
    Cook over a MEDIUM heat until the Butter dissolved and the Water stars to boil.
  2. As soon as the Water comes to a boil, turn OFF the heat
    Add in the Flour in all at once; stir vigorously so that it absorbs all of the water.
  3. When the Flour has absorbed the Water and it’s forming a dough, return the pan to the stove, then cook the dough on LOW heat for about 2 – 5 minutes (keep beating, cook until you get a dough that pulls away from the sides and leaves a little bit of the skin on the bottom of the pan).
    Take it off from the heat and let it cool down slightly for a few minutes.
  4. Once it the mixture feels warm,
    With a wooden spoon, slowly pour in a little by little of the Eggs.
    Mix the dough while adding the Eggs one at a time, mixing well after each addition (what we are looking for is we want the mixture to fall of the spoon within about 3 seconds and it should have slightly soft peak).
  5. Once it’s done; transfer the dough to a pastry bag with a 1 cm round tip.
    Press the bag flat with hands to get rid air bubbles out.
  6. Place the template underneath the Parchment Paper (it’s about 4,5 cm round diameter each).
    Don’t forget to give some space between them coz the pastry will raise pretty much later
  7. Get ready for piping
    Hold the bag vertically, squeeze with even pressure (you want to pipe this pretty high).
  8. Take your little Craquelin disk out off the freezer.
    Carefully place them on top of the piped Choux Pastry, press them gently (make sure they are in the center).
  9. In the preheated 200° C oven, throw in some water to the tray that we’ve have been place at the bottom so it creates a steam.
    Put Choux Pastry in, close the door and drop the temperature to 160° C, bake it for about 35 minutes.
  10. Once it’s done, turn OFF the oven, open the door slightly and let it sets in the oven for another 5 minutes.
    Then, take it out from the oven and let it cool completely on the cooling rack.


🍀 Buttercream

  1. Mix the Milk and Flour until no lumps, then Microwave it in 20 seconds intervals or cook on the stove until it just become a paste, then set aside to cool completely.
  2. In a large bowl, cream the Butter until it gets a really smooth consistency;
    Add in the Icing Sugar along with Vanilla Extract, mix well.
    Add in the cooled Flour Paste, mix until it’s incorporated.
  3. Create Totoro or other design character that you like.


ASSEMBLE
Take one of our Choux au Craquelin, cut the top with serated knife;
Fill it with buttercream (or other fillings you prefer) then place your adorable character on top.


NOTES

  1. For the Choux, there’s no the exact amount for the Eggs; You might need more or you might need less.
    The amount off Egg you use depends on the Flours (you might have different All Purpose Flour in your country which has different kind of absorption properties).
    If you add too much Egg and it’s too runny, then your Choux Pastry won’t raise
  2. Do not open the door while baking, to prevent the pastries from collapsing.
  3. These pastry can be kept at room temperature for 1 day and 3 days in the fridge.

Posted on by Bembum Kitchen · 6 Comments

Rilakkuma Deco Roll Cake

Hi Everyone! Today we are making these adorable “Rilakkuma Deco Roll Cake”.
Cake roll painted with cute Rilakkuma and filled with the most delicious and cloud-like buttercream frosting called Ermine.

The cake is super light, moist and really fluffy, no cracks, and rolls beautifully 🥰

Some people use different recipe for the decorating batter, but I found that the best method is to use the same batter as your Sponge Cake batter.
You can use any pattern or draw your own to create a beautiful and delicious roll cake.

You can use a small round tip if it makes you more comfortable when piping the finer details of your pattern. I just cut a small hole in the piping bag to fill in the larger sections

Ermine Frosting tastes really good!
The frosting is super smooth and creamy, not overly sweet and egg-free. A nice light Vanilla Flavor and no hint of a flour taste. I promise!😉

This might sound like a bizarre process (it did to me at first) but it’s actually a delicious frosting! Ermine frosting is a very light and almost like Whipped Cream 😚

The frosting (also called Roux Frosting or Boiled Milk Frosting) is made by cooking flour and milk to make a sweet paste. This paste is then whipped into Softened Butter and Icing Sugar until light and fluffy, then Vanilla is added for flavoring.

I really love these cake so much and have a lot of fun making these!
Hope you guys try this and have a lot of fun with this recipe.

Rillakuma and Friend Design Template

WATCH HOW TO MAKE RILAKKUMA DECO ROLL CAKE


RILAKKUMA DECO ROLL CAKE
Yield: One 10-inch square pan
Active time: 1 hours
Total time: 2 hours

INGREDIENTS
🍰 Decorating Batter
30 g Unsalted Butter
8 g Milk
45 g Cake Flour
40 g Egg Yolks
38 g Whole Eggs
1/4 teaspoon Vanilla Extract
30 g Milk
70 g Egg Whites
1/4 teaspoon Vinegar
45 g Granulated Sugar

🍰 Cake Batter
50 g Unsalted Butter
13 g Milk
75 g Cake Flour
68 g Egg Yolks
63 g Whole Eggs
3/4 teaspoon Vanilla Extract
50 g Milk
113 g Egg Whites
3/4 teaspoon Vinegar
75 g Granulated Sugar

🍰 Buttercream
90 g Milk
1 ½ tablespoons All-Purpose Flour
90 g Unsalted Butter
45 g Icing Sugar
1 ½ teaspoons Vanilla Extract


INSTRUCTIONS (please watch the video for complete instructions)
🍰 Design Preparation
Print the A4 Rilakkuma design template (or any design you want).
Over the top of the design, place a piece of Baking Parchment that’s fit exactly the bottom of the 10-inch square pan. Secure them each other with some tape so they stop slipping around.

🍰 Making Decorating Batter (for the Cake Batter the instructions are the same)

  1. Preheat the oven to 340 F/ 170 C.
  2. Place Butter and 8 grams Milk in a saucepan (for cake batter it’s 13 grams of Milk).
    Cook over a LOW heat until simmer and the Butter melted, then turn of the heat. Add in the sifted flour, mix well; stir until it’s form a dough ball, then transfer it to a bowl.
  3. Wait until the dough a bit warm, slowly add the mixture of the Egg Yolk, Whole Egg and Vanilla Extract, mix until no lumps and well combine.
  4. Then in another pan, heat the 30 grams of Milk (for cake batter it’s 50 grams of Milk) until just warm, gradually add in to the Eggs Batter while keep stirring; mix until well combined.
    Strain the batter so there’s no lumps remain, set aside.
  5. In a large bowl, whisk the Egg Whites and Vinegar, once it’s get nice and foamy, slowly add in the Granulated Sugar in 3 batches, whip until they form stiff peak.
  6. Fold 1/3 of the whipped Egg Whites into the Egg Yolks Mixture;
    Then pour this mixture to the remain 2/3 Egg Whites mixture and continue folding until everything is incorporated.
  7. Divide the batter into a couple small bowls (using one bowl for each colour that you want to use) then transfer each colour to a piping bag.
  8. To decorate
    Start with the outline, after the outline is done you can continue with the colouring.
  9. After finish with all the design, carefully transfer the design paper onto a Grease pan, bake it for about 1 to 2 minutes (just until it gets kind like a skin on top so this way it won’t bleed into our Cake Batter when we add our Cake Batter on top).
  10. Next, prepare the Cake Batter
    (please follow the same 1-5 instructions as above).
  11. Pour the Cake Batter into the pan, and very gently spread the batter evenly, being careful not to disturb the Rilakkuma design underneath.
  12. Shake and give a couple tap to even it out and get rid of the excess air bubbles, bake it for about 15-18 minutes.
  13. Once it comes out from the oven, tap the pan so it wont’ shrink too much, then turn it out onto a cooling rack that has some Parchment Paper on top.
    Peel the parchment paper carefully, then quickly cover it with some more parchment paper to prevent your cake roll dry out
  14. Once cool;
    Trim off the edges of the cake to make it more neat and beautiful.
    Spread the buttercream evenly on top of the cake, and then roll it up.
    Let it sit for about 15-30 minutes to set up a bit.

🍰 Making Buttercream

  1. Mix the Milk and Flour until there are no lumps;
    Microwave it in 20 seconds intervals or cook on the stove until it just become a paste, set aside to cool completely.
  2. In a large bowl, cream the Butter until it gets a really smooth consistency, add in the Icing Sugar along with Vanilla Extract, mix until well combined.
    Add in the cooled Flour Paste, mix until it’s incorporated.


NOTES

  1. To make the Cake Batter, please follow 1-5 Decorating Batter instruction.
  2. Make sure that you use Parchment Paper for the design paper, they are used in baking as a disposable non-stick surface (DO NOT use wax paper).
  3. Ermine frosting can be left at room temperature for 6 hours as long as it’s not too hot.
    Because it contains milk, leftovers should be refrigerated for up to a week or frozen for up to 6 months.
  4. The cake can be kept at room temperature for 1 day and 3 days in the refrigerator.
  5. Bring your cake out of the fridge for an hour or two before consuming. 

Posted on by Bembum Kitchen

Pao De Queijo (Chessy Dip Chewy Cheese Balls)

Hellooo friends and welcome back!! Today we are making some delicious “Chessy Dip Chewy Cheese Balls”  a.k.a “Pao de Queijo“.

It was crunchy outside but amazingly soft and chewy inside, these little cheese balls with their addictive cheesiness, they are super easy to make at home.

These Brazilian Cheese Bread is tasty as it gets, since they are so flavorful due to the Cheese and the Tapioca Flour.

It’s really the most comforting and satisfying snack for a Cheese Lover .
These flavor was so haunting and I still dream about it. 🤤

However, it’s even better if you serve them with  these mild creamy and velvety chessy dip sauce.

🥲 I want !!

The recipe is super easy, fail proof and absolutely mouthwatering. Try to make these at home and go enjoy your ooey gooey “Pao de Queijo” !

WATCH HOW TO MAKE Pao De Queijo (Chessy Dip Chewy Cheese Balls)


CHESSY DIP CHEWY CHEESE BALLS (PAO DE QUEIJO)
Yield: 16 pieces
Active time: 20 minutes
Total time: 1 hours

INGREDIENTS
🧀 Cheese Balls
120 grams Milk
80 grams Water
3 tablespoons Vegetable Oil
200 grams Tapioca Starch
50 grams Eggs (beaten)
80 grams Parmesan Cheese (Grated)

🧀 Cheesy Dip
160 grams Milk
2 ⅔ teaspoons All-Purpose Flour
1/4 teaspoon Salt
1/4 teaspoon Ground Black Peper
1/4 teaspoon Ceyenne Pepper
40 grams Cheedar Cheese (Grated)

INSTRUCTIONS
🧀 Cheese Balls

  1. Preheat the oven to 180 C/ 350 F.
  2. In a medium saucepan, combine the Milk, Water and Vegetable Oil.
    Heat the mixture until just before it begins to boil, then take it OFF from the heat.
  3. Place the Tapioca Starch in a large bowl,
    Pour the Milk Mixture into a bowl of Tapioca Starch, then quickly combine the mixture (BE CAREFUL the mixture is quite hot, you can use a fork or wodden spoon to mix this).
  4. Add the beaten Eggs and continue mixing
  5. When the dough is cool enough to touch, you can knead it by hand
  6. Add the grated Parmesan Cheese; continue kneading the dough until the Cheese is mixed evenly.
  7. Take about 1 tablespoonful of the dough (about 35 grams each) and shape it into a ball.
    Place Cheese Balls onto a baking sheet lined with a parchment paper (Don’t worry if the balls are uneven, they will become round while baking).
  8. Bake it for about 20 minutes. Place the balls onto a cooling rack to cool down a bit.

🧀 Cheesy Dip

  1. In a medium saucepan combine Milk, Flour, Salt, Black Pepper and Cayenne Pepper (If you don’t like spicy, you can omit the Cayenne Pepper).
  2. Bring to a boil over MEDIUM heat, stirring constantly until slightly thickened. Remove from heat, add the grated Cheedar Cheese, stir until well combined.


NOTES

  1. Some people use All-Purpose Flour to make this; I personally don’t recommend it because you won’t get the chewy texture that you are you are looking for.
    So, better stick with the Tapioca Starch.
  2. You can adjust and add the amount of Cheese if you want.
  3. It’s best to serve it hot, coz it will be a bit tough when it’s gets cold.
  4. To reheat, either Microwave them on a paper towel for about 20 seconds (they won’t be crispy at all),
    OR if you want that crispy-chewy texture, pop them in a 350 F oven for about 8-12 minutes. Keep an eye on them so you don’t end up burning them.
Posted on by Bembum Kitchen

Homemade Healthy Caramel Popcorn (No Bake) Free of Corn Syrup and Baking Soda

Hi Everyone, today we are making these “Homemade Healthy Caramel Popcorn” .
This Easy Homemade Caramel Popcorn is super delicious, it’s buttery, crunchy, sweet, caramely and salty all at once.

I love everything about this recipe, especially that it only requires a few inexpensive ingredients that I usually have on hand and it could not be easier to make ☺️

It’s pretty foolproof, and you DON’T need Baking Soda, Corn Syrup or a Candy Thermometer like a lot of Caramel Popcorn recipes call for.
In my opinion, this is a healthier way to make Caramel Popcorn.

😉 Unpopped popcorn kernels are super easy to find. You can generally find them at the supermarket.

I love to buy an expensive container of white kernels from Bob’s Red Mill.
That’s because Bob’s Red Mill Whole White Popcorn Kernels are contain the perfect moisture content for optimum popping.

When these premium kernels pop, they burst their hulls and transform into wonderfully fluffy blossoms of corn with a delightful crunch. https://www.bobsredmill.com/white-popcorn.html

🤩 are you ready for movie night??

I don’t know about you, but Caramel Popcorn and I are BFF’s.
It’s a super easy snack for movie night, or perfect to package up and give as gifts around the holidays!

WATCH HOW TO MAKE NO BAKE CARAMEL POPCORN


NO BAKE CARAMEL POPCORN
Yield: 8 Cups
Active time: 15 minutes
Total time: 1/2 hours

INGREDIENTS
🍿 Popcorn
100 grams Popcorn Kernels
2 tablespoons Vegetable Oil

🍿 Caramel
120 grams Granulated Sugar
30 grams Unsalted butter
1/4 teaspoon Salt


INSTRUCTIONS
🍿 Popcorn
Pour the Popcorn Kernels into 13-inch wok or bigger, then add in the Vegetable Oil, pop the lid on.
When popping starts, lower the heat to MEDIUM.
When popping slows down, turn OFF heat.
Wait till popping stops completely (which is when you think it’s stopped, plus 30 seconds) before removing cover.
Transfer corn to a bowl.

🍿 Caramel

  1. Pour Sugar into a wok. Over MEDIUM heat, cook till sugar starts to melt.
    Swirl wok to heat evenly till melted Sugar is reach just lovely rich amber colour (never stir the caramel otherwise it crystallizes)
    **Be carefull DO NOT over cooked or you might burnt the sugar
  2. Reduce heat to LOW, add Butter; stir till thoroughly mixed.
    Add Salt, mix well
  3. Tip Popcorn into wok.
    Caramel may now thicken because popcorn is cold or at most warm.
    Working fast, toss till corn is evenly coated. Turn OFF heat.
  4. Transfer Popcorn to a bowl, break into small pieces.
    Taste and sprinkle with more Salt if necessary.
    Serve immediately or keep in airtight container.

NOTES
With homemade Popcorn, you can adjust the sweetness to your preference.
I don’t have a sweet tooth, so for me this is just a perfect amount of Caramel.
Don’t reduce the amount of Sugar because the popcorn won’t be crunchy if there’s too little Caramel.
If you do have a sweet tooth, you can double the Caramel recipe.