coconut milk pannacotta with mango jelly

hey there! i made coconut milk pannacotta with mango jelly last week. it turns out great, i love it. the tropical combo between coconut milk and mango never fail to freshen up the day. i have tons of things i wanted to make now but i just still couldn't find the right time to actually make it. i hope this week i could make at least two of them.

wow, turns out i'm so happy to see these photos of the pannacotta, the colors are so cheerful and brighten up my day. this is very good because i wasn't feeling that shiny today, i don't know why, but maybe i'm just a little exhausted over yesterday's work out. i'm starting a healthy life by this month, which means i'll be doing some sports and work my body. hopefully i could be very consistent about it.   because i couldn't just stay in the kitchen baking and making a lot of sweets, eating it, and not having any sports. it's like drowning my self into the sea of diabetes. lol. so this is also a precaution and message for all of you my favorite readers, who have a very sweet tooth like me yet doesn't like doing sports, we really should do some exercise for our body! for the sake of our health.

well, now let's talk about the pannacotta.. pannacotta has becoming so famous lately. it's like everywhere i go to cafe or patisserie they must have some variations of pannacotta. the amount of people entering my blog with keywords 'pannacotta' is also seriously so much. i couldn't blame anyone for this, since pannacotta is like the best dessert in my world. i've made the original one, then the yoghurt one, and this is the coconut milk version. i wonder what will i modify again next. any idea? i want to make the matcha version of this. still don't know when though. lol. so anyway, for you pannacotta lovers, savor this!

callum's chocolate croissant pudding

i still remember those euphoria i was feeling when i first watched Junior Masterchef Australia, i frequently visited its website and rewriting all the interesting recipes in my favorite recipe book. however, i didn't really have that much time to try and taste all those delectable recipes. i've been so curious with this one recipe though, chocolate croissant pudding. it did look so mouthwatering and yummy when the judges tasted it way back then. so after almost a year keeping this recipe, i finally made it last week.

i tweaked this recipe a bit much because i just want to and i love it this way. hahaha. what i love from its original recipe is it only serves 2 ramekins, less fuss and less leftover if i wasn't so lucky. hoho. this croissant pudding is a pleasure for me and bf, we're both fans of bread pudding! we love eating it warm straight from the oven and without any other cream or jams. just as it is, but extra chocolate is never a mistake ;) however, even though we love this croissant pudding, 1 ramekins for 1 person still feels too much to eat at one time. i think it's better for me to divide the batter into 4 ramekins next time i make it, which is obviously soon.

the super fun part from my additional modification to this recipe is those chocolate ganache in the center, see the picture, it's like a burning lava from a volcanooo~.. hahaha. i have ready-to-use chocolate ganache in my kitchen now, it was part of a goodie-bag i got from baking demo last month. so practical to use, but making your own chocolate ganache is also quite simple though (1 part chocolate : 1 part cream). the first reason i added chocolate ganache is because my croissant was plain one and to do this recipe some justice, i certainly need to put some chocolate in it. so i added that ready-to-use chocolate ganache and just like i've stated above 'extra chocolate is never a mistake'. and also to make it more delicious and addictive, i add some more croissant and a lot of vanilla extract in the custard. ready to try the recipe?

ginger creme brulee

i have a long list of sweets i wanted to make lately. but they basically need more egg whites than egg yolks. regarding to it, i decided to make some desserts with yolks first and the simplest yet satisfying one is creme brulee. but maybe this is going to be my last creme brulee in some short terms, i've been making quite many brulees recently and eating them frequently makes me almost sick. lol. that's why i think maybe i should give my self a break from it for a while.

the creme brulee i made this time is flavored with ginger. the idea came to me due to my preferences of drinking wedang ronde or sekoteng. wedang ronde and sekoteng are two of our traditional desserts in Indonesia. both of them have warm sweet ginger soup, wedang ronde is a warm sweet ginger soup with glutinous rice ball stuffed with peanut paste while sekoteng is a warm sweet ginger soup with roasted peanuts, tapioca pearls, toasted white bread, etc. they taste wonderful, i should post it here someday. well, back to the reason why i made this ginger creme brulee. sekoteng and wedang ronde are commonly served warm, however i sometimes prefer mine cold. haha.

i always like the sensation of eating cold ginger-something. ginger gives a sweet and warming flavor to your body, it is very nice to enjoy ginger warm on rainy days, it can quickly warm you. however, i mostly have it on sunny days so i prefer the cold version. that's why i came up with this ginger creme brulee. i thought maybe infusing a hint of ginger flavor in custard would be nice. and the result... unfortunately i still prefer vanilla creme brulee. hahaha. i still couldn't give my heart to any brulee flavor except vanilla. lucky vanilla, pity me.. but still, this brulee actually has unique flavor and i pretty like it too. how about you?

vanilla yoghurt pannacotta with orange jelly

it's the first day of February. what's your february wish, dear readers?

today, still with the Junior Masterchef fever, i made another pannacotta! yayyy! i'm so happy to sink my self in my favorite desserts lately, last one is creme brulee and this time is pannacotta. this time, pannacotta with a twist. not the original one, but using cream and yoghurt. i got this recipe from Junior Masterchef website. if you look closer to the pictures, you'll see a little black dots in the cream, that's vanilla seeds and it's a magical ingredient.

my passion to make this pannacotta came when i watched the Junior Masterclass episode where chef Poh Ling Yeow demonstrate how to make her vanilla yoghurt pannacotta with raspberry jelly. suddenly i craved, suddenly i became crazily curious to make a yoghurt pannacotta. the next day, i automatically ran into my favorite supermarket and try to find some raspberries but none was available that time. do i feel bad? no, a hundred percent no. i've made raspberry pannacotta before and i will bore you all if i make it again, right?! so i decided to use whatever fruits that come up to my mind. my father just bought lots of mandarin orange and i realized how oranges can also be refreshing and yet wonderful to go with pannacotta.

so i peel some oranges, about 4, more or less. i removed all the skin and only use the pulp, i tried to keep their shape but i couldn't. naughty hands. if the original recipe from Chef Poh Ling Yeow call for a raspberry water infusion, i used orange juice from another 2 oranges. however, i think juice from 2 oranges isn't enough to make the jelly rich in orange flavor. next time i would substitute all the water with orange juice. if you want to execute this recipe, do substitute all the water with orange juice, okay? anyway, if i prefer a plain vanilla creme brulee, for pannacotta i would prefer the vanilla-yoghurt one. it is more refreshing and rich in flavor, me love it so much.

KBB#21: Creme Brulee

amazing is the challenge of KBB. i kept wondering why each KBB's challenge that comes up every month always match my baking-plan. when they gave me macarons' challenge, i was in a really curious thought of macarons. and also the bangket's challenge, that time i was also planning to make bangket. and now, Creme Brulee. you know that's my favorite dessert of all time and i've made a twist with it before but i haven't got the chance to post the original one on my blog for you. when i was thinking of making it and show it to you, the KBB's challenge came.

this Creme Brulee's recipe comes from the mighty Jamie Oliver, it must be a very nice one. however, this recipe still isn't the original of creme brulee. it still bottomed with strawberry coulis. the original part of this recipe is that it really has the real custard mixture not like the previous one with creme fraiche. if you look at my previous brulee post and compare it to the brulee i made this time, you'll see that i was pretty generous sprinkling the sugar this time. a thick layer of granulated sugar on top. ha ha. at first i thought it would be more beautiful to burn but i think i was wrong. maybe it would be more beautiful when it's burnt using a blowtorch but not using a preheated grill. but, due to the thicker layer of sugar, the burnt sugar become crispier and i love the contrast of it with the custard. see the picture below, marvelous isn't it?!

i tried modifying this recipe by adding matcha powder to the custard mixture too and it was sensational. green tea and cream never fail me. it tastes like green tea latte, i love it. too bad, i just don't have it pictured for you. but in the end, i like the vanilla more than the green tea. i think the smell of vanilla and gooey custard i first tasted before still lingers and stays in my mind clearly and i just couldn't fall for another taste. interested on making some? come come, it's Jamie Oliver's recipe!

raspberry panna cotta

hello hello hello, i'm back again. the smell of holiday is already in the air, i couldn't be more happy. moreover, this is December! Christmas Holiday and everybody knows that this is the most wonderful time of the year. christmas means loads and loads of cookies, cakes, decorations, candies, oh my even imagining each of them makes me feel so happy. i haven't started the cookies/cakes parade yet in my house (ha!) but i have some pretty desserts to match the christmas decorations, it's my raspberry panna cotta. you know i love panna cotta, i really do.

until this time, i haven't got the chance to post panna-cotta in my blog because i actually have never made them again since a very long time. suddenly i crave again for them and this time following exactly what the recipe ask me to put. for all my life, this is my first time making panna-cotta with real gelatin powder, i usually use agar powder. i wasn't really thrilled to see how the gelatin was incorporated to the milk mixture, gelatin powder almost ruins the smell of the vanilla and cream. however, gelatin gives a more jiggly consistency and it makes the panna-cotta glides from my lips to my tongue to my throat and i believe it still glides inside my stomach. wonderful texture! (minus the scent of it for sure)

now, let's talk about the raspberries. this is also my first time making desserts with raspberries, i never thought they taste that fantastic. even though they have so many seeds for me that is the fun part! i love chewing those seeds. also, the sour and fruity taste of the raspberries gives an awesome contrast to the creamy part. this is what we called opposites attract. for those who haven't been able to taste panna-cotta, come on make it! panna-cotta is a very simple dessert and it is not time-consuming, the best part is they're extremely delicious!

lemon milk agar

this is a dessert i've been promising Tengo Un Horno y Se Como Usarlo to make about a month ago, she should read this post.. (p.s. i'm really sorry for the delay and hopefully you'll like this recipe). remember my post about lemon pudding? well, i don't really like it but this lemon milk agar or i can say the Indonesian style lemon pudding is a sweet caress for my tongue. i love this too much.

in Indonesia, we're almost always referring to milk agar when we heard the word pudding. for some of you who maybe don't know what agar is, agar is a powder like gelatin which was made not from animals' bones but from seaweeds (red algae to be exact), here's the link in wikipedia in case you want to know more about it. milk agar was made from agar powder with milk and in Indonesia we call it pudding, we can modify the flavor though. the modification has no limits, you can even put biscuits into it, i'll make you some later. agar contains so much fiber and very good for your digestive system. this is one dessert i've always fond of since i was so little. like most jellies and gelatins, agar is best served chilled. we can make agar with not always milk, the simplest one is just with water and sugar. but if there's no agar powder available near you, don't worry, you can always substitute agar powder with gelatin powder of course.

my lemon milk agar has a mild taste of lemon. i don't really like a strong flavor of lemon, it makes me dizzy. the lemon tastes even milder when it blends in with the milk. if you prefer a stronger taste of lemon, serve this with lemon curd, i'm sure it would be nice. however, i prefer to eat this with sweetened condensed milk in a hot sunny day. so refreshing!

lemon pudding

uh, i always hate it when i made something i don't like. this dessert is really wrong to be presented in the middle of summer or hot weather. i should have known that i don't like baked pudding, but this recipe really persuades me to try and learn whether or not i really hate baked pudding. in indonesia, we usually serve pudding in chilled condition and it's usually made from agar so it's lighter. we hardly like hot heavy pudding, like this lemon pudding.

for all this time i was also not a big fan of lemon, i mean i'll like it depends on how the lemon used. let's just say i love lemon-butter sauce, lemon cake, lemon biscuits, lemon macarons, etc. but i hate lemonade and any other strong lemony taste. oh, i extremely hate lemon freshener too (i know it isn't food, i just wanna share it.. hehe), i get dizzy smelling lemon. however, this pudding doesn't have a strong lemon taste, the lemon tastes just fine and the texture of the pudding is delicate.

this is jamie oliver's lemon curdy pudding recipe so i can assure you that the mistake isn't him but mine, i don't like it just because of my feelings toward lemon and baked pudding aren't that good. anyhow, i still won't persuade you to try this in a hot scorching summer, just bake this to welcome your autumn or maybe rainy day. i am so sure this lemon pudding will satisfy you, lemon lovers! and please eat this on a chilly day..

strawberry brulee

hey! i can introduce you to my new favorite dessert now. it's strawberry brulee!

for all this time, i've been extremely in love with creme brulee and panna cotta. both desserts are really into my taste. yes, i don't have any defense to cream. i love creme brulee because of its caramelized sugar surface and the reason why i love panna cotta is because of its light and refreshing taste. i have never imagined what kind of dessert will it be if i fuse those two desserts together. well today, i got the answer!

i can't promise you that strawberry brulee is as light as panna cotta or as creamy as creme brulee. one thing i'm so sure is that i really really fall into it. it is refreshing, not too light, and not too heavy. perhaps some of you might already think that strawberry brulee is just a creme brulee recipe with panna cotta's strawberry sauce, it may look like that but the creme mixture differentiate it. it's not the usual creme brulee recipe that we use, a recipe that needs egg yolks, this time no yolks involved. it just need creams.

i got this recipe from one of my favorite desserts cookbooks. the original recipe uses raspberries instead of strawberries. as a matter of fact, i think we can replace the raspberry with other refreshing fruits we like, for example like other berries, orange, kiwifruit, mango, peach, apricot, cherry, etc. those fruits sure are refreshing enough in the middle of summer or hot weather. so, why don't you try it?

black glutinous rice porridge

not quite a big beginner luck for me today.. haha. for MasBar entry this month, i hate to say, i'm not really do well. this month's theme is Sweet Porridge and i was eager to make black glutinous rice porridge. main reason is because i like it, the other reason is because i have never made this before.

the way you're supposed to cook black glutinous rice porridge is different with how you cook the regular white rice porridge. in order to get the super smooth and mushy rice, you have to at least soak the glutinous rice overnight and drain them the next day. when you've finished drain them, that's the time it's ready to be cooked.

since i didn't know anything about cooking glutinous rice (and forgot to google it), i cooked them just like cooking white rice porridge. that's why it's not so mushy and a little weird for my taste. hahaha. the weird i mean here is that i found that i don't really like this glutinous rice porridge i made though generally i would really love to it black glutinous rice porridge. i'll cook it better next time..

klappertaart

happy valentine's day and happy chinese new year, readers..

i'm celebrating valentine's day today (Feb 15th) because yesterday my family and me were celebrating CNY. i'm making klappertaart for valentine's day. a bit awkward am i? hahaha. yeah, no chocolate, no heart shaped cookies, no pink garnishes; just klappertaart. i've been planning to bake this Indonesian dessert for so long since i haven't started blogging but i always find excuses for not making this Manado (North Sulawesi) dessert.

until a week ago..

a dear friend of mine whom his mother comes from Manado ask me whether or not i can make klappertaart. it's his favorite, he said. hmm, it's like a silver lining for me to finally make klappertaart. me and him were junior high school friends and we haven't met for a long time until grammy united us. haha. no, not really like we came all the way just to watch grammy together, we just talked about grammy. hoho. then from it on we always like to have a chat just to talk about anything until that klappertaart conversation popped up by itself. you know, i always adore him as my bestfriend and i am dedicating this klappertaart as a valentine's gift for him.

how about my boyfriend? hahaha. he's easy to please with any kind of food. but i guess, he won't like klappertaart. do you know, he's never eaten klappertaart before. and i take a conclusion that he won't like it because he doesn't like coconut, cinnamon, and raisins; they're all in klappertaart! hahaha. seems like i have to make other things for him. but that's okay, at least i won't throw that klappertaart away because i like it. klappertaart is just one of my all time favorite dessert, so proud that it's an Indonesian dessert.

klappertaart is some kind of custard pudding that consists of young coconut flesh and nuts, topped with soft meringue, and garnished with cinnamon powder, raisins, and any kind of nuts. i don't really know how to spell klappertaart, but so far as i know it uses double 'p' and double 'a'. haha. please correct me if i'm wrong..

for the recipe, i got it from Mbak Riana's blog.. as usual, i cut down the recipe half.


please try this dessert, you won't be disappointed. :)

 

green tea flan

hey hey readers! hoho. yesterday's experience was making an experiment with green tea (matcha powder actually..).

last holiday i read a comic, called 'Kitchen Princess'. it was beautiful! you can click the link to read it.. in one of those stories, there's one part where Najika, the main character, made green tea flan and i'm curious to make it. so yesterday, based on one usual creme caramel or caramel flan recipe, i modified them by adding matcha powder into it.

i made a mistake yesterday. basically, i guess matcha powder is not easily dissolve in cold water. my matcha powder crumbles until the time i serve it. perhaps i should sieve it into the milk yesterday (or even shake it maybe? haha). i should try better next time, because it's delicious and the taste is so unique.

but though my matcha crumbles on top of my flan, it really gives me some kind of bitter-sweet taste to counter the sweetness of the caramel and the flan..