Mocha Truffle ~ Home-made Chocolate from dapur CikJah

Lets make some smooth and sweet brown bits
pleasing to everyone's liking > chocolate

lovely sweet ~ gift pack

 Firstly ...prepare all the ingredients

whoa la ... la...

mocha truffles 4u

List of items for the above recipe:

375gm dark chocolate

125gm whipping cream

 13gm glucose syrup

  7gm nescafe (for the coffee flavor)

(*  50gm melted cocoa butter /about enough to keep the melted dark chocolate from hardening fast)

i)   Melt the dark chocolate ..stirring

     constantly , either in a double boiler/

         over a pan of hot water

ii)  Heat the cream then mix in the nescafe & syrup

     mix well..keep at room temperature

iii) Combine and thoroughly mix  both mixture

     (i) & (ii)

iv)  Leave to chill

And as when need/ready for serving, shape into tiny

balls and coat/roll over with praline/nuts/cocoa powder.

Serve either wrapped in foil or paper cups.....

Trufles are best served at room temperature  and

while traditional coating is cocoa powder, truffles

can also be coated with icing sugar, toasted

and chopped nuts, tempered chocolate, shredded

coconut , shaved chocolate..

to your own creativity and liking.

Making Fresh Popia & Chili Sauce

Tips from the CikGu:

* season the hot plate by scrubbing half-cooked egg yolk until you get smooth and shiny surface

* spread the ready-folded popia with some sauce and sprinkle some nut on top

A Simple Steamed Fruit Cake

We need the following ingredients for a simple recipe of 'Steamed Fruit Cake' :-

1.   dried mixed fruits -  100gm
2.   butter                  -   200gm
3.   brown sugar        -   150gm
4.   eggs                    -     4
5.   black treacle        -     2 tbs
6.   wheat  flour         -  200gm
7.   baking powder    -    1 tsp

• sieve the flour and  baking powder. Then mix about 2/3 tbs of the flour into the dried mixed fruits (chopped small pieces).

• Beat butter and brown sugar
• add in the eggs one by one
• add the treacle

• fold in the mixed fruits

• place in a steamer and cook  45mins- 1 hr

Choco Moist with a Difference

I had the opportunity to meet new friends at the Baking Session with Giatmara Putrajaya  (GM) recently. Cik Gu Hamzah, popularly echoed by his students, the 'Baking Guru' had an easy going, warm and friendly approach toward imparting his know-how on baking and cooking. Together with a few assistants, one of whom I noticed as a hard working student - Amira, we had full hands working on 4 recipes.

It was after several visits and meeting the staff of  GM that I finally blocked the whole day on 6 February 2010 for this baking session. The 4 recipes were then shared and I thoroughly enjoyed the day.

This first baking trial ( for me) is making 'Steamed Chocolate Moist Cake'

basic ingredients :

eggs - 3 med size, baking flour - 2 cups, Cocoa powder - 3/4 cups, castor sugar - 1 3/4 cups, corn oil - 1 cup, fresh milk - 1 cup, warm water - 1 cup + 1 tbs Nescafe powder (dissolved in the warm water),  a pinch of salt and 1/4 tsp sodium bicarbonate

 

for the chocolate topping, mix 1/2 cup of cocoa powder with 1 tin of evaporated milk and 1 cup of sugar (add less or more to your own sweetness taste) and cook over a los fire or double boiler until you get a lovely sticky choc topping - about 30-45 mins.

or for ' choc ganache' - mix 625 gm of cooking choclate with 500 whipping cream

 

First try at Baking Muffins...my favorite blueberry