Tag Archives: Recipe

Peanut Macaron (updated with recipe)

Peanut Macaron3

Fae from Fae’s Twist and Tango was the first one whom throw the rabbit the idea  to try baking the famous macaron. So after months of procrastination she decided to go for it and to ensure good start she choose to go for the easiest and simplest French meringue method.

Rabbit’s first attempt was a disaster, she undermixed the batter with the fear of ruining the meringue and resulted to the macaron’s top did not flatten out even after the tapped the baking tray strongly.


However she still insist to bake them to see result and was happy to see the macarons start to develop feet.  Then she start to fear another most common failure in macaron which is cracking the macaron shells . So she lower down the baking temperature after 10 minutes of baking and  remove the macaron from the oven too soon. She forgot that peanut macaron tend to have a darker color when cooked compare to almond macaron. Below was the photo of the underbaked macaron


At a glance the macarons looks ok but then they stick on the silicone mat and when the rabbit try to remove them.  And that concluded the failure and the rabbit admit defeat and throw away the whole batch and  decided to try again.

One very important point to note “Choose a sifter whose mesh is not too fine, the rabbit spent 30 minutes sifting the first batch because she used a too fine sifter” 😦

After getting rid of the evidence of the earlier failure, the rabbit start to whisk another batch and this time she put note on what went wrong and…


Below was the result of pretty brownish peanut macaron.

imageIngredients :

  • 45 gr egg whites
  • 15 gr sugar
  • 75 gr peanut powder
  • 75 gr icing sugar

Method :

  1. Mix peanut powder with icing sugar and sift twice
  2. Whip egg whites until bubbly and add sugar and beat until firm
  3. Mix peanut powder and icing sugar to meringue
  4. Pipe on the lined tray using round nozzle and once finish piping all batter,   hit the baking tray on kitchen counter, rotate the tray 90 degree and hit the tray on counter again, repeat again to ensure each 4 sides of tray were covered in this step.
  5. Let the macarons sit for awhile ( some recipe said that it is okay to immediately bake the macaron but rabbit let her’s sit in air condition room for about 30 mins or until the skin is dry and not stick to finger when touched)
  6. Bake for 25 minutes at 160C or until cooked
  7. Let the macarons cool completely before filling them

Rabbit’s macarons filling was : cream cheese mixed with chocolate ganache.


Yam Swiss Roll (Taro Swiss Roll)

What is the difference of today swiss roll compare to the other swiss roll posted in this blog? The answer is on it’s filling. Today swiss roll did not use butter cream or whipped cream but instead the self made yam paste.

Instead of making pattern roll, the rabbit try to implement the zebra cake technique of mixing 2 difeerent color of batter into the tin to make some zebra pattern. However it did not work well because she was too lazy to measure and balance the yam batter and the original batter properly, resulted to more yam batter. Hence below was the result, the zebra pattern where only created at the side of the roll.

Yam Swiss Roll mixture

Yam Swiss Roll

While cleaning the kitchen,  rabbit spotted some left over on her yam paste and decided to make another roll cake. Don’t you think this cute Totoro theme roll is just perfect ? The gray/purplish  taro/yam color was great match for Totoro.

Totoro Roll cake

Ingredients :

For the Yam Swiss roll

  • 12 egg yolks
  • 4 egg whites
  • 90 gr sugar
  • 70 gr cake flour
  • 50 gr Coconut cream
  • 50 gr corn oil

Method :

  1. Whisk eggs and sugar until ribbon stage (thick and pale)
  2. Sieve in cake flour and mix well and finally add in the melted butter and corn oil
  3. Use spatula to fold the batter evenly and then divided the batter into 2 bowl
  4. Add 1 table spoon of taro paste to the first mixture and mix well and leave the second as what it is
  5. Pour a ladle of white batter at the center of the tray and the top with a ladle of yam batter and repeat this process until both  batter are finish
  6. Bake at 180C for 12 minutes or until cooked

Ingredients for Yam paste

  • 300 gr of yam (cut into cubes)
  • 60 gr sugar
  • 90 gr coconut cream


Steam the yam until soft and smashed while still hot, mix in sugar and coconut cream. If you prefer finer texture, use food processor to blend the mixture until soft. (The rabbit use hand potato smasher to deliberately leave few chunks  to add more texture to the paste)

Yam Paste

In the case if you wonder what is Toroto? He is a character from Gibli studio anime “My neighbour Totoro”. Below were the bento made by the rabbit based on Totoro image.

Bento # 18 - Totoro Bento

Bento # 111 - Autumn Totoro Bento

Happy Monday all… wish you a great week ahead.

Sunny Side Up Cupcakes

Feel like having sunny side up for afternoon tea?

Sunny side up cupcake7

Fear not my friend, this is not a weird recipe  nor the experiment of rabbit went mad. This recipe is just perfect for afternoon tea and snacking. If you are not sure, please scroll down for the recipe details 😉

Recipe is from Judy Koh’s recipe book (Pockets of Happiness)

Ingredients for 12 x 7 cm cupcakes

  • 150 gr butter
  • 140 gr sugar
  • ¼ tsp salt
  • 3 eggs
  • 1 tsp vanilla essence
  • 1 tsp lemon zest (grated)
  • 150 gr cake flour
  • 1 tsp baking powder

Method for cupcakes :

  1. Cream butter and sugar and salt till light before adding in eggs one at a time.
  2. Add in vanilla essence and lemon zest, mix well.
  3. Sieve the flour and baking powder and then fold  into the butter mixture in four addition and mix well.
  4. Pipe the mixture into baking cup  till about 1/3 full before piping in lemon curd and then top with more cake batter.
  5. Bake in preheated oven at 190C for 20 mins or until cooked
  6. When cooled trim he tops of the cake, if necessary and decorate by flooding the top of each cake with lemon icing, use plain round nozzle to pipe some lemon curd onto each cupcake to resemble egg yolks

Sunny side up cupcake1 Sunny side up cupcake3

Ingredients for lemon curd :

  • 1 egg
  • 2 egg yolks
  • 45 gr lemon juice
  • 60 gr sugar
  • 30 gr butter
  • 2 tsp lemon zest

Method for lemon curd :

  1. Whisk eggs, egg yolk, sugar, lemon zest and lemon juice together in a bowl and cook in double boiler. Keep whisking continuously until the temperature reaches 80C. Cool briefly before stirring in the butter.
  2. Strain, cover and chill till thickened before using.

Sunny side up cupcake8  Sunny side up cupcake4

Wish you all a great weekend ahead.

Bolu Tape (Fermented Cassave cake)

Tape/Tapai is the Indonesia name for fermented Cassava and it is a rather popular local snack in Indonesia. And is very cheap, street / wet market seller price is about IDR 7,000/ kg (about 70 cents USD/kg).

This is how the tape/tapai looks like


There are many way to serve Tape/Tapai , one an eat it as what it is to enjoy the sweetness and the alcoholic fragrance of the ripe fermeneted tape/tapai,   or mix it in ice dessert like ice kacang/ice campur or grill it and put cheese and chocolate  and condensed milk  topping or coated it with flour and deep fried it and lastly to mix it into cake batter to make the classic bolu tape.

I use the recipe from mum’s collection to make today bolu tape and modified it a little by adding some chocolate chips in it.

Ingredients :

  • 15 yolks + 2 egg whites (or 2 eggs + 13 yolks)
  • 90 gr cake flour
  • 140 gr butter (melted)
  • 135 gr sugar
  • 350 gr tape/tapai (fermented cassava)
  • Some chocolate chips (optional)

Method :

  1. In medium to high speed, whip eggs (yolks & whites) with sugar until pale and thick (ribbon stage).
  2. Reduce the speed and add in the fermented tape/tapi and mix well .
  3. Sieve in flour and mix well and lastly stir in the melted butter and mix well.
  4. You can pour the mixture into any shape of baking tray (square or round) or in my case I prefer to use cupcake case for individual portion.
  5. Sprinkle the top with chocolate chips and bake at 190C for 30 mins or until cooked/golden brown.

This is the result of my bolu tape, I made 2 version , plain and  chocolate chips version.  Adding grated cheese is a good option too for this cake, maybe next time I will bake the cheese version.

Bolu tape coklat0  Bolu tape coklat1

Selamat Menikmati…





Kue Pepe Panggang (Indonesian classic egg white layered cake)

“Pepe Panggang” is one of the classic cake one can find easily at the market or local snack/traditional bakery in . Not sure on right translation for the name. Kue = Cake, while Pepe seems to be meaningless , Panggang means = bake. So literally Kue Pepe Panggang  means Baked Pepe Cake.

However since the main ingredients is egg whites and the look of the cake is layered, it is natural to describe it as egg white layered cake.

Mum happen to mentioned that she have the recipe for this cake and she suggest why don’t I try to bake one. Hmmm… my guess she in a  subtle way telling me that no more chiffon please… considering recently I bake  Chiffon cake  almost everyday (since I can’t finish one cake by myself, I  sent most of my Chiffon Cake for her to try and help me finish).

Below please find my Pepe Panggang, this was my first attempt making layered cake, despite the uneven layered :). Now I have more confidence and dare to put the famous Indonesian Kue Lapis (the original Layered cake) in one of my Thing To Bake list.

Ingredients : fit 10 x 22 x 7 cm tin

  • 350 gr egg whites
  • 1 tsp cream of tartar (highly recommended to use to balance the egg whites because the batter have to sit for sometime due to the layer by layer baking)
  • 1/2 tsp salt
  • 150 gr coconut cream
  • 175 sugar
  • 85 gr cake flour
  • 15 gr powder milk
  • 1/2 tsp vanilla/coconut essence (optional)
    Red food coloring
  • Green food coloring or pandan paste

Method :

  1. Whisk egg white until foamy then add in cream of tartar and salt.
  2. Continue whisking and add sugar little by little and whisk at medium speed until medium peak.
  3. Reduce the speed and add in coconut cream and whisk for a while before sieve in cake flour and powder milk. Mix lightly using spatula until no lump.
  4. Divide the batter into 3 and then add red and green coloring.
  5. Using soup ladle pour 1 ladle of white mixture to the tin  and spread evenly to make thin layer (I forgot to prepare baking paper for the tin and hence use non stick spray in the last minute)
  6. Bake at 190C both upper and lower heat for 5 minutes or until the layer start to look golden brown or to dry.
  7. Remove the tin from heat and pour red mixture on top of the baked white layer, spread evenly and put back to the oven. This time switch off the lower heat and from now on bake only using upper heat.
  8. Repeat step no 7 with green mixture and keep repeating the same process until mixture is finish. You can use scrapper / clean spatula to carefully press each baked layer for firmer and thinner layer.
  9. For the final layer, bake the cake until the top surface turn golden brown evenly.

I counted my finished cake and I have about 13 layers in total.   By the end of my baking I still have some white mixture left which was still sufficient for another 2 layers but since my last layer was white and I don’t want to have another white  (it was too risky to add food coloring to the already rather watery mixture) I decided to stop at the last white.

I believe if one divided the mixture equally, it can serve 15 layers in total or even more (depending on how thinly you spread the batter on each layer)

This was my cake after took it out from the oven for cooling.

Pepe Panggang

And this is how it looks inside after cutting.

Pepe Panggang2

Hope you will have the chance to try baking this cake, it is a good recipe to maximize any egg whites left over.

Chiffon #07 : Cranberries Chiffon Cake

The rabbit miss another deadline on her Chiffon Challenge hence she decided to convert the one week Chiffon Challenge to just a normal Chiffon recipe post, considering she do plan to bake another Chiffon after the completion of this one week. Today Chiffon is Cranberries Chiffon Cake and she was glad it turn out to be good.

Yeay… another success…

Cranberries Chiffon Cake1

Ingredients : for 1 x 7″ tube tin

  • 3 egg yolks
  • 20 gr sugar (optional) – I did not add more sugar since the cranberries juice have enough sweet
  • 35 gr corn oil
  • 75 gr cake flour
  • 70 gr dried cranberries (I soaked them in water for 15 minutes to moisten them)
  • 60 gr Cranberries juice (can substitute the type of juice if you want to make other flavor)
  • 1 tsp Strawberry paste (optional)
  • 3 egg whites
  • 60 gr sugar
  • 1/4 tsp cream of tartar (optional)

Method :

  1. Stir yolks, corn oil, juices, essence with a hand whisk in a bowl.
  2. Sieve in cake flour into yolk mixture and mix until smooth
  3. Whisk egg whites till foamy then add cream of tartar and sugar and continue whisking until stiff
  4. Fold the egg whites into yolk mixture one third at a time
  5. Fold in the cranberries and mix well
  6. Pour mixture into tube tin and bake untill cooked at 190C for about 35 minutes

Cranberries Chiffon Cake2

Happy eating and Happy Baking


Chiffon # 06 : 3 flavors Chiffon Cake

The initial idea was to make Coconut Chocolate Chiffon Cake and turn them into marble pattern. However in the last minute I decided to  add one more flavors to make it more interesting.

For today cake,  I am using my classic Panda Chiffon recipe which I also use for Black Glutinous Chiffon and then split the batter into 3 and add different flavors for each.

3 flavors chiffon cake1  3 flavors chiffon cake2

Ingredients : for 1 x 8″ tube (I use 7″ and resulted to a very tall chiffon)

  • 4 egg yolks
  • 40 gr sugar
  • Pinch of salt
  • 30 gr corn oil
  • 50 gr coconut milk
  • 75 gr cake flour
  • 20 gr water
  • 1/4 tbsp spoon of each : Coconut paste/Taro paste/Chocolate paste
  • 4 egg whites
  • 55 gr sugar
  • 1/4 tsp cream of tartar

Method :

  1. Stir yolks, salt, sugar , coconut milk, oil with hand whisk in a bowl
  2. Sieve cake flour  and fold into yolk mixture and mix until smooth
  3. Pour the batter into 3 bowl ( The total combined batter should be around  280 – 290 gr) and then add different flavor essence into each batter.
  4. Whisk egg white until bubbly, add cream of tartar then sugar and whisk until stiff, separate meringue into 3 and fold into each bowl to get 3 type of batter.
  5. Pour mixture into chiffon tube tin and bake till cooked at 190C for 35 minutes

I am so happy today Chiffon turn out to be good, victory… yeah.

3 flavors chiffon cake3

Chiffon # 05 : Black Sesame Chiffon

Getting into day 5 I burst my bubble of confidence, today chiffon’s was not as good as I expected it to be. I over whipped my meringue  and upon folding them into the yolks batter, it started to show every sign of “Oh No”, I kept losing air bubbles and mixtures quickly turn into liquid instead the usual foamy kind.

Based on what I learn at baking course and previous failed attempt I now I can still bake and get a good taste but the cake won’t turn as high as usual nor as fluffy or airy as usual.

Normally my cake will rise to the edge of the tin, today it only rise to the middle.

Black Sesame Chiffon1

However they still taste good. Hopefully tomorrow Chiffon will be better.

Black Sesame Chiffon2

Black Sesame Chiffon3

Ingredients for Black Sesame Chiffon ( for 1 x 7″ tube tin)

  • 4 egg yolks
  • 40 gr sugar
  • Pinch of salt
  • 30 gr corn oil
  • 50 gr milk
  • 30 gr black sesame paste
  • 75 gr cake flour
  • 4 egg whites
  • 55 gr sugar
  • 1/8 tsp cream of tartar

Method :

  1. Stir yolks, salt, sugar ,  milk, oil and sesame paste with hand whisk in a bowl
  2. Sieve cake flour and fold into yolk mixture and mix until smooth
  3. Whisk egg white until bubbly, add cream of tartar then sugar and whisk until stiff before folding into the flour mixture
  4. Pour mixture into chiffon tube tin and bake till cooked at 190C for 35 minutes

I am not sure on how to grind a right sesame seed so I use this instant black sesame paste that I bought from Singapore.

Black sesame paste

Looking forward for tomorrow baking.



Chiffon # 04 : Black Glutinous Flour Chiffon Cake (aka Chiffon Ketan Hitam/Pulut HItam)

I’ve been wanting to make version of chiffon for quite sometime, black glutinous chiffon is a popular type of chiffon here in Indonesia. In Bahasa Indonesia we call it Chiffon Ketan Hitam (Ketan = Glutinous rice , Hitam = black) or in Malaysia/Singapore the name is Chiffon Pulut Hitam (Pulut is the Malay name for Glutinous rice, Hitam = same as bahasa Indonesia means black).

Not sure if you can find this in your country, in the case if you are curious the black glutinous flour have greyish/purple color  as seen below.

Black Glutinous Flour

And these are my baking result.

Black Glutinous Chiffon1     Black Glutinous Chiffon2

Love the unique smell of coconut milk in the chiffon, which really compliment the black glutinous fragrance)

I made today chiffon based on the classic Pandan Chiffon recipe, posted below in the case any of you are interested to make this famous classic chiffon.

Ingredients for Classic Pandan Chiffon ( for 1 x 8″ tube tin)

  • 4 egg yolks  ( for today chiffon I reduce yolks to 3 since I am using the 7″ tube tin)
  • 40 gr sugar ( I reduce to 35 gr sugar)
  • Pinch of salt
  • 30 gr corn oil
  • 50 gr coconut milk
  • 75 gr cake flour  ( for today chiffon I use 35 gr black glutinous flour and 40 gr cake flour)
  • 20 gr Pandan juice ( I substitute this with water)
  • 4 egg whites
  • 55 gr sugar
  • 1/4 tsp cream of tartar

Method :

  1. Stir yolks, salt, sugar , coconut milk, oil with hand whisk in a bowl
  2. Sieve the glutinous flour and cake flour together and fold into yolk mixture and mix until smooth
  3. Whisk egg white until bubbly, add cream of tartar then sugar and whisk until stiff before folding into the flour mixture
  4. Pour mixture into chiffon tube tin and bake till cooked at 190C for 35 minutes

Hope you have the chance to try this unique type of chiffon.


Chiffon # 03 : Sweet Cream Corn Chiffon Cake

Yay… getting into day3 and I am still not bored yet of Chiffon. I hope by the end of the week I don’t turn into a muffin for eating too many Chiffon cakes.

Today Chiffon was inspired by Sweet Corn fudge cake I learn from my baking course so I decide to twist the sponge cake recipe into chiffon considering sponge cake is also fall into the category of foam cakes where air is whipped into eggs to give lighter texture to the cake.

Below please find my Sweet Cream Corn Chiffon Cake

Sweet Cream Corn Chiffon2 

Sweet Cream Corn Chiffon3

Sweet Cream Corn Chiffon4

Ingredients : for 1 x 7″ tube tin

  • 3 egg yolks
  • 20 gr sugar
  • 30 gr corn oil
  • 70 gr cake flour
  • 120 gr cream corn
  • 4 egg whites
  • 50 gr sugar
  • 1/8 tsp cream of tartar

Method :

  1. Whisk egg yolks and sugar until sugar melted then add in corn oil and cream corn, mix well.
  2. Sieve in the cake flour and stir until smooth
  3. Whipped egg whites until bubbly add in cream of tartar then sugar, whip until firm.
  4. Fold the egg whites into yolks mixture and mix well
  5. Deposit mixture into chiffon tube tin and bake at 180C for 30 minutes or until cooked