Indonesia Sweet Pancake aka Martabak Manis Challenge 1

Being one of the most popular Indonesia snack especially sold around night-time, you can find a lot of street vendors sell this dish practically everywhere. There are some variations of martabak manis in term of the texture, some are more chewy and others are softer. you could literally any fillings to your liking for martabak, some common fillings are chocolate rices, grated cheddar cheese, toasted sesame seeds, chopped roasted peanuts, and some more expensive options even have choices of kit kat, nutella, or toblerone chocolate bar.

Here in Sydney, there are a few good sellers of martabak manis nowadays but boy, there are not cheap! So, why not try to make it myself? 🙂

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Pandan Custard Tarts

If you have been following my blog, you can easily tell that pandan is our favorite flavour. It has that sweet fragrant and lovely green colour and is used a lot in Asian culinary especially South East Asian. In Indonesia, where I come from, pandan is used on numerous traditional sweet cakes/snacks/drinks for it’s smell and colour, there are some savoury dishes that also use pandan for extra fragrant; we can say pandan is a staple in almost every household.

At home, my mom likes to bake this custard tarts in the original flavour, just with a dash of vanilla extract. When I tried this first time, I divided the custard into two batches, one just the original and I add pandan extract to the other batch. Turns out my husband prefers the pandan ones and I, too agree with him. The pandan ones have that nice smell and I think they look pretty (read: unique).

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Green Tea Cupcakes with Buttercream Topping

This is actually a normal vanilla cupcakes that I added some green tea powder, hence green tea cupcakes. I think it is a nice variation, although I may have added too little green tea powder that the taste and fragrance is just barely there. It still makes a good company for cuppa tea 🙂

green tea cupcake

Bread Challenge 3 – Soft Bread with Tangzhong

My third attempt on bread baking: recipe with “tangzhong”. This is by far my favourite method and I have made several batches of bread using this very method. Tangzhong (aka water rouge starter) method was introduced by Yvonne Chen in one of her  Chinese cookbooks, was called as a secret ingredient that originated from Japan for soft fluffy bread and stays so for few days.

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