Chocolate fudgy steamed cake | No oven chocolate cake
1/2 cup + 2 tablespoon fresh milk
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1 large egg
1/2 teaspoon vanilla
for the ganache:
1 cup all-purpose cream
1 cup dark chocolate chunks
1 Combine butter, sugar, and milk in a small saucepan. Cook over low heat until sugar is dissolved.
2 In a bowl, lightly beat egg and vanilla. Add butter-sugar mixture. Whisk together until combined.
3 Sift together flour, cocoa powder, baking soda, baking powder, and salt. Gradually add dry ingredients to milk-egg mixture.
4 Pour cake batter into a cake pan and cover with foil. Place cake pan on top of the steamer and cover with a lid. Steam over medium heat for 40 minutes or until a toothpick inserted in the middle of the cake comes out clean. Set aside to cool.
5 Meanwhile, make the ganache: Scald milk in a saucepan over low heat. Add chocolate chunks and stir until chocolate has melted.
6 Once cooled, pour ganache over cake, making sure to glaze all sides. Let stand at room temperature to set.
Thanks to Yummy.ph
Puto Manapla
Special Puto Recipe
Materials:
Steamer
Mixing bowl
Strainer
Muffin pan
Measuring cups and spoons
Wooden spoon or wire whisk
Steamer
Mixing bowl
Strainer
Muffin pan
Measuring cups and spoons
Wooden spoon or wire whisk
Puto Ingredients:
2 cups rice flour
1/2 teaspoon salt
3 teaspoon baking powder
2 cups coconut milk
1 cup white sugar
1 teaspoon anise seeds (optional)
1 cup grated coconut (or coconut flakes)
2 cups rice flour
1/2 teaspoon salt
3 teaspoon baking powder
2 cups coconut milk
1 cup white sugar
1 teaspoon anise seeds (optional)
1 cup grated coconut (or coconut flakes)
Getting started:
1. Sift the rice flour, salt, baking powder and white sugar together.
2. In a bowl, add the coconut milk to the sifted ingredients and blend until the mixture is smooth.
3. Add anise seeds or whatever flavoring you wish (i.e. vanilla, pandan, etc.) Mix and blend thoroughly.
4. Carefully pour the mixture into the muffin pans (greased with butter beforehand), making sure you leave 1/3 space at the top. This is to give the puto space to expand upon cooking.
5. Steam for about 30 minutes.
6. Check for doneness by inserting a toothpick into the center of each puto—the toothpick must come out clean.
7. Top with grated coconuts.
Make your own Mochi
Recipe:
This makes about 10-12 mochi ice cream.
- ½ cup of sweet rice flour, I recommend the Mochiko brand (you can also use glutinous rice flour)
- ¾ cup of water
- ¼ cup of sugar
- your favorite ice cream
- corn starch for dusting
- food coloring
I like to use a cupcake pan as my mold so that it forms consistently sized mochi balls.
First, scoop out some ice cream into mini cupcake liners and freeze them in the pan for about an hour. You want the ice cream nice and hard because it's going to melt quickly when you handle it.
When you're ready to make the mochi, pour your sweet rice flour into a bowl and combine it with the water. Stir it well and then pour in the sugar and mix until everything comes together. I like to add a little bit of color to my mochi to distinguish the flavors, so since i'm using strawberry cheesecake, i'm going to make the mochi light pink. Add in a little bit of the food coloring, stir it well, and then cover with some plastic wrap.
Put the bowl in the microwave and heat it on high heat for 2 minutes. After two minutes, take it out and give the mochi a stir so that it doesn't burn. Cover it back up and put it into the microwave for another 30 seconds to finish cooking. You can tell that it's done when the dough is shiny and almost translucent.
Now cover your work surface with some plastic wrap and dust it generously with corn starch. Pour your mochi on the work surface and sprinkle on some more corn starch on top. The corn starch is going to keep the mochi from sticking to everything 'cause it's going to be super sticky! Once it's cooled down enough for you to touch, start spreading it out with your fingers. Then, using a rolling pin, spread it out into a nice thin layer. If it starts to stick to your rolling pin, just add more cornstarch.
Score the dough into even 3 inch square pieces with a knife, and then cut it with a pair of scissors, through the plastic wrap. Let it chill in the fridge for about 30 minutes, and then you're ready to form your mochi balls. Take your mochi layers and ice cream balls out of the fridge, then quickly take a layer of your mochi dough and then wrap it over the ice cream. If there's any excess mochi on top, just cut it with the scissors and then wrap the top with the rest of the plastic wrap.
Put the mochi back into the freezer for at least an hour and then, enjoy!
This makes about 10-12 mochi ice cream.
- ½ cup of sweet rice flour, I recommend the Mochiko brand (you can also use glutinous rice flour)
- ¾ cup of water
- ¼ cup of sugar
- your favorite ice cream
- corn starch for dusting
- food coloring
I like to use a cupcake pan as my mold so that it forms consistently sized mochi balls.
First, scoop out some ice cream into mini cupcake liners and freeze them in the pan for about an hour. You want the ice cream nice and hard because it's going to melt quickly when you handle it.
When you're ready to make the mochi, pour your sweet rice flour into a bowl and combine it with the water. Stir it well and then pour in the sugar and mix until everything comes together. I like to add a little bit of color to my mochi to distinguish the flavors, so since i'm using strawberry cheesecake, i'm going to make the mochi light pink. Add in a little bit of the food coloring, stir it well, and then cover with some plastic wrap.
Put the bowl in the microwave and heat it on high heat for 2 minutes. After two minutes, take it out and give the mochi a stir so that it doesn't burn. Cover it back up and put it into the microwave for another 30 seconds to finish cooking. You can tell that it's done when the dough is shiny and almost translucent.
Now cover your work surface with some plastic wrap and dust it generously with corn starch. Pour your mochi on the work surface and sprinkle on some more corn starch on top. The corn starch is going to keep the mochi from sticking to everything 'cause it's going to be super sticky! Once it's cooled down enough for you to touch, start spreading it out with your fingers. Then, using a rolling pin, spread it out into a nice thin layer. If it starts to stick to your rolling pin, just add more cornstarch.
Score the dough into even 3 inch square pieces with a knife, and then cut it with a pair of scissors, through the plastic wrap. Let it chill in the fridge for about 30 minutes, and then you're ready to form your mochi balls. Take your mochi layers and ice cream balls out of the fridge, then quickly take a layer of your mochi dough and then wrap it over the ice cream. If there's any excess mochi on top, just cut it with the scissors and then wrap the top with the rest of the plastic wrap.
Put the mochi back into the freezer for at least an hour and then, enjoy!
Recipes copied from:
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Mochi Ice Cream is one of my favorite desserts! Recipe below.
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SUBSCRIBE to my channel: http://goo.gl/iA05G
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Egg Muffins
Ingredients:
– 4 Eggs– 1/4 Cup of Milk
– 1/2 teaspoon of Baking Powder
– 1/2 teaspoon of Oil
– Salt & Pepper
– Grated Cheese (Your choice, I used Cheddar)
– Favorite Omelet fillings (Your choice, I used onions, bell peppers and diced ham)
Instructions:
– Preheat oven to 375 degrees.
– In a frying pan, cook up your favorite omelet ingredients. I chose onions, bell peppers, and diced ham.
– Grease a 6 spot muffin tin.
– Fill each muffin cup with cooked omelet ingredients.
– Top with favorite shredded cheese.
– Mix egg, milk, baking powder, oil, and salt & pepper in a bowl.
– Pour egg mixture in each muffin cup. You should fill each about 4/5 of the way to the top.
– Put in oven and bake for 20-25 minutes.
– Take out of oven and let rest for 5 minutes before serving or storing.
– In a frying pan, cook up your favorite omelet ingredients. I chose onions, bell peppers, and diced ham.
– Grease a 6 spot muffin tin.
– Fill each muffin cup with cooked omelet ingredients.
– Top with favorite shredded cheese.
– Mix egg, milk, baking powder, oil, and salt & pepper in a bowl.
– Pour egg mixture in each muffin cup. You should fill each about 4/5 of the way to the top.
– Put in oven and bake for 20-25 minutes.
– Take out of oven and let rest for 5 minutes before serving or storing.
I whip up double batches of the above recipe using my 12 spot muffin tin. I put them in a large plastic ziplock bag, store them in the fridge, and enjoy throughout the week. These taste just as delicious the next day. I like them both cold or heated up in the microwave. To make them last even longer, you could also store them in the freezer and reheat them in the microwave for a minute or 2 when you want to enjoy them.
you can watch it HERE ...
for more info and yummy recipe you can visit this site..
http://tiphero.com/amazing-omelet-muffins/?ref=cmts
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Egg muffin,
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Tim Tam Cheesecake
Try this new Tim Tam Cheesecake: another new from The One Pot Chef!
INGREDIENT LIST:
BASE:
300g of Arnott’s Tim Tam Chocolate Biscuits (about 1 1/2 Packets)
70g of Unsalted Butter (melted and cooled)
CHEESECAKE:
375g of Cream Cheese (at room temperature)
1/2 Cup of Caster Sugar (Super Fine White Sugar)
1 Teaspoon of Vanilla Extract
1 Cup of Whipping Cream
3 Teaspoons of Gelatine Powder
1/4 Cup of Boiling Water
200g of White Chocolate (melted and cooled)
100g of Arnott’s Tim Tam Chocolate Biscuits (about 6 biscuits, roughly chopped)
OPTIONAL: Extra chopped Tim Tams to top the cheesecake.
PROCEDURE:
watch it HERE
ENJOY!!!
Peanut Butter Freezer Fudge
 |
| Peanut Butter Fudge....Yum Yum this is what we're going to make today |
 |
| Pour Condense Milk into pan |
 |
| Add Butter |
 |
| Whipping Cream |
 |
| Vanilla |
Ingredient List:
2 x 400g Cans of Sweetened Condensed Milk
1 Cup of Whipping Cream
100g of Regular Butter
3/4 Cup of Smooth Peanut Butter (or use Crunchy for a more textured fudge)
1 Teaspoon of Vanilla Extract
1 Cup of Whipping Cream
100g of Regular Butter
3/4 Cup of Smooth Peanut Butter (or use Crunchy for a more textured fudge)
1 Teaspoon of Vanilla Extract
1) Combine all ingredients in a saucepan over medium heat.
2) Stir for 15 minutes or until mixture is thick
3) Pour mixture into a greased brownie pan (lined with some non-stick baking paper) and freeze for 2 hours or until set.
4) Slice into squares and serve. Store uneaten portions in the freezer in an airtight container.
2) Stir for 15 minutes or until mixture is thick
3) Pour mixture into a greased brownie pan (lined with some non-stick baking paper) and freeze for 2 hours or until set.
4) Slice into squares and serve. Store uneaten portions in the freezer in an airtight container.
Source : One pot Chet
No Bake Chocolate Biscuit Cake
No Bake Chocolate Biscuit Cake, many of us are familiar with it since childhood, in various shapes and forms. Chocolaty, rich dessert made with crushed biscuits, chocolate syrup and toasted nuts, hardly not to fall in love with it.
IngredientsMakes about 10 servings
28 oz (800g) digestive biscuits, tea biscuits
1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped
Chocolate Syrup
1 cup (200g) sugar
1/2 cup (60g) unsweetened cocoa powder
1 cup (240 ml) water
2/3 cup (150g) butter
1 tsp vanilla extract
Chocolate Ganache
1/2 cup (120 g) whipping cream (35% fat)
4 oz (120g) bittersweet chocolate, chopped
1. Break the biscuits (cookies) into small pieces into a large bowl.
2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits.
3. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
4. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
5. Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I’ve used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.
6. Press well using the back of the spoon or an offset spatula.
7. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
8. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
10. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
11. Decorate with toasted nuts if desired, cut into slices and serve.
Thanks to home cooking adventure
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