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Friday, March 28, 2014

Arem-Arem Kraton (Royal Stuffed Coconut Rice Rolls)


In Indonesian & English

Bahan

  • 500 gr Beras, 400 ml Santan kental, Garam
  • 2 Daun salam, 1 Pandan1 Sereh-geprek
  • 5 Telur, 300 ml Santan encer, Minyak
  • 2 sm Terigu, 300 ml Air, Daun pisang
  • ½ st Ketumbar bubuk
Isi:
  • 300 gr Daging ayam-potong2, 1 st Air asam
  • 50 gr Wortel, 100 gr Kentang, 2 Daun salam
  • 3 Bawang merah & 2 Cabai hijau-iris
  • 1 cm Lengkuas & 1 Sereh-geprek, 4 Buncis
  • 2 Daun jeruk, 200 ml Santan, 50 gr Tempe
  • 10 lbr Daun kemangi (opsional)

Haluskan:

  • 1 cm Kencur, 3 Cabai-buang biji
  • 4 Bawang merah, 2 Bawang putih
  • 2 st Garam, 1 st Gula, 2 Kemiri

Cara membuat

  • Nasi: * Konvensional: Rebus santan kental dng air, ketumbar, salam, sereh, pandan & garam. Mskkan beras, aroni diapi kcl sambil diaduk hingga santan habis terhisap. * Dng Rice Cooker: Campur beras dng santan kntl, air, ketumbar, sereh, salam, pandan & garam. Masak di rice cooker hingga selesai. Aduk2 segera kmd buang sereh & daun2an.
  • Dadar: Kocok telur, santan, terigu & garam. Buat dadar tipis2 uk ± 18 cm dari campuran tsb. Sisihkan
  • Isi: Ptg2 sayuran, kemangi, tempe & kentang kecil2, sisihkan. Tumis bumbu hls, bawang, dn jrk, cabai, sereh, lengkuas, salam hingga harum. Mskkan daging, aduk hingga berubah warna. Beri santan, air asam, kentang & tempe. Masak hingga mengering. Beri sayuran & kemangi, aduk sebentar saja. Cicipi, tambahkan garam & gula bila perlu. Angkat & biarkan mendingin
  • Potong2 daun pisang. Ltkkan 1 dadar di daun. Beri 2-3 sm nasi diatasnya, ratakan setbl ± 1 cm. Beri 1 sm adonan isi di tengah nasi. Gunakan daun utk menggulung nasi sambil perlahan ditekan utk memadatkan hingga nasi berbentuk silinder panjang/spt lontong. Gulung dadar menutup nasi (spt lumpia). Bungkus dng daun, semat dng lidi. Akan di dptkan ± 20 bh (tergantung besar arem2 yg dibuat). Kukus arem2 selama 1-1½ jam utk nasi yg tadinya diaron atau 20-25 mnt utk nasi yg tadinya dimasak dng rice cooker.

Ingredients

  • 500 gr uncooked Rice, 5 Eggs, 2 Bay leaves
  • 400 ml thick Coconut milk, 300 ml Water
  • 1 Pandan leaf, 1 Lemongrass-bruised, Salt
  • 300 ml Coconut milk, 2 tbsp Flour, Frying oil
  • ½ tsp ground Coriander, Banana leaves
Stuffing:
  • 50 gr Carrot, 2 Bay leaves, 4 Green beans
  • 3 Shallots & 2 Green chilies-sliced
  • 300 gr Chicken fillet-cut small, 50 gr Tempeh
  • 100 gr Potatoes, 200 ml Coconut milk
  • 1 tsp Tamarind juice, 2 Kaffir lime leaves
  • 1 cm Galangal & 1 Lemongrass-bruised
  • 10 Lemon basil leaves (optional)

Grind into a paste:

  • 1 cm Lesser galangal, 2 cloves Garlic
  • 2 Candlenuts, 4 Shallots, 1 tsp Sugar
  • 2 tsp Salt, 3 Chilies-seeded

Directions

  • Rice: .* Conventional: Boil thick coconut milk with water, coriander, bay leaves, pandan leaf, lemon grass & salt. Put in the rice; boil over low heat; stirring until the coconut milk sucked out by the rice. * With Rice Cooker: Put the rice, thick coconut milk, bay leaves, water, coriander, lemongrass, pandan leaf & enough salt into a rice cooker. Cook until it finished & then stir the rice immediately to combine the coconut milk well. Discard all leaves & lemon grass.
  • Omelette: Beat the eggs together with coconut milk, flour & enough salt until smooth. Make thin omelettes (diameter ± 18 cm); set aside.
  • Stuffing: Cut small all vegetables, basil leaves, tempeh & potatoes; set aside. Sauté the spices paste, shallots, kaffir lime leaves, chilies, lemongrass, galangal & bay leaves until fragrant. Stir in the chicken until the color changed. Add in coconut milk, tamarind juice, potatoes & tempeh; stir until the liquid dries. Put in the vegetables & basil; give a few stir. Check the seasoning & add more salt or sugar to taste if necessary. Remove from the heat & let it cool down a bit.
  • Cut the banana leaves into several sheets. Lay 1 omelette on the banana leaf sheet. Place 2-3 tbsp of cooked rice on top. Press to flatten the rice into ± 1 cm thick. Place 1 tbsp of stuffing in the middle of the rice. Using the leaves, roll & fold the rice to cover the stuffing. Pressing a bit to compact the rice & shape it like a cylinder/long tube. Roll the omelette to cover the whole rice & then wrap it with the banana leaf sheet. Secure it with a toothpick. You`ll get ± 20 rice rolls (depends on how big you made the rice rolls). Steam the rice rolls for 1-1½ hours (if you cooked the rice in a conventional way) or for 20-25 min (if you cooked the rice in a rice cooker). 

Monday, March 10, 2014

Udang Goreng Crispy Dengan Saus Asam Manis (Crispy Fried Prawn with Sweet & Sour Sauce)


In Indonesian & English

Bahan

  • 500 gr Udang windu/besar tanpa kepala
  • 1 st Garam, 1 Bawang putih-haluskan
  • ½ Jeruk nipis-peras airnya, Minyak goreng
Bahan pelapis:

  • 50 gr Tepung panko, 1½ sm Tepung beras
  • 150-175 ml Air es, 1 st Baking powder
  • ½ st Ketumbar bubuk5 sm Terigu, ½ st Gula
  • ½ st Lada bubuk, 1 sm Minyak, 1 st Garam
Bahan saus asam manis:

  • 70 gr Bawang bombay-iris2, ½ st Kaldu bubuk
  • 70 gr Wortel-serut, 1 Sereh kecil-geprek
  • 70 gr Paprika-potong2, ¼ st Lada bubuk
  • 1 sm Kecap inggris, 4 st Gula, ¼ st Garam
  • 1 Bawang putih-haluskan, 2 sm Saus tomat
  • 1 st Cuka, 2 st Saus Tabasco/sambal
  • 75 ml Air, 2 sm Olive oil, 1 cm Jahe-parut
  • 1 st Angciu/dry sherry (opsional)

Cara membuat

  • Kupas kulit udang tapi biarkan ekornya. Kerat punggung udang & buang arteri hitam dipunggung. Campur air nipis, baw.pth & garam. Balur udang dng campuran tsb, diamkan 15-30 menit.
  • Saus asam manis: Tumis baw.pth, bombay & jahe dng olive oil. Masak hingga baw.bombay layu. Mskkan paprika & gula, aduk hingga baw.bombay mulai kecoklatan. Beri angciu, aduk 1 mnt, kmd tambahkan sereh, saus tabasco/sambal, saus tomat, kcp inggris, air, lada, kaldu & cuka. Masak hingga saus mulai mengental. Beri wortel & garam, aduk hingga wortel sedikit layu.
  • Pelapis: Campur semua bahan kecuali tepung panko hingga rata tak bergumpal. Adonan yg terbentuk hrs agak kental (jangan terlalu encer).
  • Celupkan udang ke adonan tepung kmd gulingkan di tepung panko hingga terlapis rata.
  • Panaskan minyak yg banyak di pan, goreng udang hingga kecoklatan. Angkat & tiriskan.
  • Sajian selagi hangat dengan saus asam manisnya.

Ingredients
  • 500 gr Tiger prawns without the head
  • 1 tsp Salt, 1 clove Garlic-grind, Frying oil
  • ½ Lime-squeeze & get all the juice out
Coating ingredients:
  • 5 tbsp Flour, 1½ tbsp Rice flour, 1 tbsp Oil
  • 1 tsp Baking powder, ½ tsp Sugar, 1 tsp Salt
  • 50 gr Panko breadcrumbs½ tsp ground Pepper
  • 150-175 ml Ice water½ tsp ground Coriander
Sweet & sour sauce ingredients:

  • 1 clove Garlic-grind, 2 tbsp Tomato ketchup
  • 70 gr Carrot-shredded, 1 cm Ginger-grated
  • 70 gr Paprika-cut, 1 st Vinegar, 75 ml Water
  • 4 tsp Sugar, ¼ tsp Salt, 70 gr Onion-sliced
  • ½ tsp Broth powder, 1 small Lemongrass-bruised
  • 2 tsp Tabasco/chili sauce, ¼ tsp Pepper
  • 2 tbsp Olive oil, 1 tbsp Worcestershire sauce
  • 1 tsp Chinese rice wine/dry sherry (optional)

Directions

  • Peel off the shells from prawns but leave the tails intact. Make a slit lengthwise all the way down the back of each prawn & remove the black thread. Combine the lime juice, garlic & salt. Rub the prawns with the mixture & let it stand for 15-30 minutes.
  • Sweet & sour sauce: Sauté the garlic, onion & ginger with olive oil until the onion wilted. Put in paprika & sugar, cook until the onion becomes a bit brown. Stir in rice wine/dry sherry for 1 min. Add in lemongrass, tabasco/chili sauce, tomato ketchup, Worcestershire sauce, vinegar, pepper, broth powder & water. Cook until the sauce thickened. Stir in the carrot & salt until the carrot wilted.
  • Coating: Combine all coating ingredients (except the panko); mix it until smooth. The batter should be a bit thick/condensed (not watery).
  • Dip the prawns into the flour mixture; then roll them into the panko to cover all.
  • Heat a lot of oil in a pan; deep fry the prawns until golden brown. Remove from the heat & drain.
  • Serve while the prawns still warm with the sweet & sour sauce.

Puff Omelet Isi Udang & Jamur (Puffy Omelette with Prawn & Mushroom)


In Indonesian & English

Bahan
  • 4 Telur-pisah, 100 gr Udang besar-kupas
  • 50 ml Krim/Susu, ¼ st Bawang putih bubuk
  • 1 Cabai merah-iris1 st LadaKeju parut
  • 1 Daun bawang-iris, ½ Tomat-potong kecil2
  • 3 Bawang merah & 100 gr Jamur-iris halus
  • ½ st Ketumbar bubuk, 2 st Daun lokio iris
  • 2 sm Mentega, 1 Bawang putih-haluskan
  • 1 iris Paprika-potong kecil21¼ st Garam
  • 2 st Air jeruk nipisMinyak sayur

Cara membuat
  • Campur air jeruk nipis dengan bawang putih bubuk & ¼ st garam. Lumuri udang dng campuran ini, diamkan 15 menit. Potong2 udang, sisihkan. Tumis bawang putih, bawang merah, paprika & cabai merah dengan mentega. Masukkan jamur, ketumbar, ½ st garam & ½ st lada. Aduk hingga jamur matang. Beri udang, masak hingga udang matang/merah.
  • Kocok putih telur & ½ st garam dengan mixer kecepatan tinggi sampai kaku, sisihkan. Kocok kuning telur dengan krim/susu & ½ st lada sampai kental & pucat. Masukkan adonan kuning telur ke dalam putih telur, aduk melipat dengan spatula.
  • Panaskan pan anti lengket datar diameter 24 cm dengan api sedang. Setelah panas, masukkan minyak sayur secukupnya. Kurangi api ke kecil. Tuang ½ bagian adonan telur, putar hingga menutupi seluruh dasar pan. Hati2 ratakan permukaan telur dengan spatula. Sementara itu, panaskan 1 pan datar lagi berukuran lebih besar, tuangi minyak sayur. Masak hingga dasar omelet kecoklatan. Lepas perlekatan tepi2 omelet dengan spatula. Angkat pan & hati2 telungkupkan/balikkan pan berisi omelet di atas pan kedua. Masak lagi omelet di pan kedua hingga matang. Angkat, letakkan omelet di piring saji. Ulang prosedur untuk sisa adonan. Susun ½ dari adonan udang & jamur dengan rata pada setengah bagian dari masing2 omelet. Taburi masing2 dengan ½ bagian daun bawang, 1 st lokio, tomat & keju parut. Tangkupkan sisi dadar yang satunya untuk menutup adonan isi.
  • * Anda juga dapat memanggang untuk memasak sisi kedua dari omelet. Panaskan oven 160°C. Panaskan pan datar yang ovenproof (tahan panas utk memasak dalam oven) berdiameter ± 27½ cm dengan api sedang. Lakukan prosedur yg sama hingga tahap salah satu sisi omelet kecoklatan. Masukkan pan ke oven & panggang selama 12-15 menit. Keluarkan dari oven, sisipkan pembalik pancake atau spatula di bawah omelet untuk melepaskannya. Lakukan prosedur selanjutnya sesuai keterangan di atas.

Ingredients
  • 4 Eggs-separated, 100 gr Prawns-peeled
  • 50 ml Cream/Milk, 3 Shallots-thinly sliced
  • 2 tsp sliced Chives,1 clove Garlic-grind
  • 2 tsp Lime juice, ½ tsp ground Coriander
  • 1 Chili & 1 Green onion-sliced1¼ tsp Salt
  • 1 slice Paprika-small cut, grated Cheese
  • 2 tbsp Butter, ½ Tomato-cut1 tsp Pepper
  • 100 gr Mushrooms, ¼ tsp Garlic powder
  • enough Vegetable oil

Directions
  • Mix lime juice with garlic powder & ¼ tsp of Salt. Rub prawns with lime mixture; let it stand for 15 minutes. Cut small & set aside. Sauté the shallots, garlic, paprika & chili with butter. Put in mushrooms, coriander, ½ tsp of each salt & pepper. Stir until the mushrooms are cooked. Add in prawns, stir until the prawns cooked.
  • Beat eggs whites & ½ tsp of salt with a mixer on high speed until stiff; set aside. Beat egg yolks with cream/milk & ½ tsp of pepper until thicken & pale. Fold in the egg yolks into egg whites with a spatula.
  • Preheat a 9½ inch flat non-stick pan over medium heat. Once it is hot, put in enough vegetable oil. Reduce the heat to low; pour in ½ parts of eggs mixture. Spread mixture to cover the pan bottom. Gently level the egg surface with a spatula. Meanwhile, preheat another bigger flat non-stick pan; put in vegetable oil. Continue cooking the omelette until the bottom side is light brown. Lift omelette at the edge with a spatula. Remove pan from the heat & carefully flip the pan over the 2nd pan. Cook the omelette further on in the 2nd pan until the bottom side is light brown. Remove from the heat & place the omelette in serving plate. Repeat the procedure for the rest of eggs mixture. Spread ½ parts of sautéed prawn & mushroom evenly over ½ side of each omelette. Sprinkle ½ parts of green onion, 1 tsp chives, tomato & grated cheese on top of each omelette. Carefully fold over the other side of the omelette to enclose the filling.
  • * You can also bake to cook the other side of omelette. Preheat oven to 325°F (160°C). Preheat a 11 inch flat ovenproof pan over medium heat. Do the same step until one of the omelette bottom side becomes light brown. Put the pan into the oven & bake for 12-15 minutes. Remove from the oven; slip a pancake turner or spatula under omelet to loosen. Do the next steps (above mentioned).

Pindang Tetelan (Sour Black Beef Soup)


In Indonesian & English

Bahan
  • 800 gr Daging tetelan, 2 kg Tulang kaki
  • 2 Belimbing wuluh-potong 4 (2 Asam jawa)
  • 4 st Gula jawa, 10 Rawit, 3 Daun jeruk
  • 2 Daun salam2 sm Kecap manis, Minyak
  • 5 cm Lengkuas & 10 cm Jahe-geprek
  • 2 Daun bawang-iris, 3½ lt Air, Garam
  • ½ umbi Seledri/celeriac-belah (opsional)
  • 2 Seledri batang-potong2 (opsional)
Haluskan:
  • 2 Bawang putih, 5 Rawit-buang bijinya
  • 2 Kluwak-rendam isi di air hangat dulu
  • 1 Cabai merah, 4 Kemiri, 1 cm Terasi
  • 2 Sereh-putihnya saja, 1 st Ketumbar
  • 1 Tomat, 1 st Lada, 1 st Pala bubuk
  • 8 Bawang merah
Sambal hijau:
  • 15 Rawit, 2 Cabai hijau, ½ st Gula
  • 1 Bawang putih, Garam secukupnya
Pelengkap:
  • Kerupuk kanji & Lontong-potong2

Cara membuat
  • Didihkan air di api besar, masukkan tulang. Rebus di api kecil sampai air berminyak & menjadi kaldu (± 3 jam). Buang busa yang terbentuk di permukaan kaldu & tulang2*. Masukkan daging, umbi seledri & jahe, masak sampai daging benar2 empuk. Angkat daging & umbi seledri lalu potong2 terpisah, sisihkan. Ukur kaldu sebanyak 1¼ liter (bila kurang jumlahnya, beri air), sisihkan.
  • Tumis bumbu halus dengan sedikit minyak sampai harum, masukkan daging & gula jawa. Aduk hingga rata & daging kecoklatan. Angkat.
  • Didihkan kaldu dengan rawit utuh, belimbing wuluh/asam, daun jeruk, salam & lengkuas. Masukkan daging & seledri batang. Masak hingga bumbu2 meresap, kaldu berkurang & sedikit mengental di atas api sedang, aduk sesekali. Tambahkan umbi seledri, kecap & garam secukupnya, aduk rata. Taburi daun bawang, angkat dari api.
  • Sambal hijau: Goreng cabai2 & bawang putih dalam minyak panas hingga layu. Angkat cabai & bawang putih lalu haluskan bersama dengan garam & gula.
  • Atur Lontong (klik pada link untuk resepnya) di mangkuk saji, siramkan pindang tetelan. Sajikan dengan kerupuk & sambal.
  • * Untuk menghemat waktu, dapat langsung dengan menggunakan 1½ lt konsentrat kaldu cair. Didihkan kaldu, kecilkan api, masukkan daging, umbi seledri & jahe, masak sampai daging benar2 empuk.

Ingredients
  • 800 gr Flanks meat, 4 tsp Coconut sugar
  • 2 Bilimbi fruit-cut into 4 (2 Tamarind)
  • 3 Kaffir lime leaves, 2 Green onions-sliced
  • 5 cm Galangal & 10 cm Ginger-bruised
  • 2 tbsp sweet Soy sauce2 kg Leg bones
  • 10 Bird`s eye chilies, 2 Bay leaves, Salt
  • 2 Celery stalks-cut (optional), Frying oil
  • ½ Celeriac-halved (optional), 3½ lt Water
Grind into a paste:
  • 1 cm Shrimp paste, 2 Kluwak nuts*
  • 1 Red chili8 Shallots, 4 Candlenuts
  • 5 Birds eye chilies-seeded, 1 Tomato
  • 1 tsp Coriander, 2 cloves Garlic
  • 1 tsp Pepper, 1 tsp ground Nutmeg
  • 2 Lemongrass-white part only
Green chili paste:
  • 15 Birds eye chilies, 2 Green chilies
  • ½ tsp Sugar, 1 clove Garlic, Salt
Complements:
  • Tapioca crackers & Compressed rice cake-cut

Directions
  • Boil the water over high heat; add in the bones. Bring to a simmer over low heat; cook until the broth becomes greasy (~ 3 hours). Remove the bones & any scum that rises to the top of the broth**. Add in the meat, celeriac & ginger. Bring to a simmer & cook until the meat is tender. Remove the meat & celeriac. Cut them small separately; set aside. Save 1¼ liter of the broth (if the broth amount is not enough, add in some water); set aside.
  • Sauté the ground spices with some oil until fragrant. Stir in the meat & coconut sugar until the meat becomes brown. Remove from the heat.
  • Boil the broth with whole bird`s eye chilies, bilimbi fruit/tamarind, kaffir lime leaves, bay leaves & galangal. Put in sautéed meat & celery stalks; bring to a simmer over medium heat. Cook until the flavor blended & the broth thickens; stir occasionally. Add in celeriac, sweet soy sauce & enough salt to taste. Sprinkle the green onion; remove from the heat.
  • Green chili paste: Fry the chilies & garlic in hot oil until wilted. Drain from the oil & then grind them together with sugar & enough salt to taste.
  • Place the Compressed Rice Cake (click on the link for the recipe) in serving bowls. Pour the soup over. Serve with green chili paste & crackers.
  • * Break the kluwak shells & take the nuts out. Soak nuts in warm water until softened. Drain the nuts before grinding.
  • ** To make it quicker, use 1½ lt of beef broth concentrate. Boil the broth. Reduce the heat to low & add in the meat, celeriac & ginger. Bring to a simmer & cook until the meat is tender.

Monday, March 3, 2014

Cake Coklat Tanpa Terigu Dengan Krim Kocok Santan (Flourless Chocolate Cake with Coconut Whipped Cream)


In Indonesian & English

Bahan
  • 250 gr Coklat masak semi manis-cincang kasar
  • 10 sm Minyak kelapa, 65 gr Coklat bubuk tawar
  • 225 gr Gula merah/palem-sisir, 3 sm Madu
  • 6 Telur-pisah, 1½ st Vanili, ¾ st Garam
  • 1 kaleng-400 ml Krim santan/Santan kental (untuk * & **)
Krim kocok santan:
  • 240 gr Krim santan dingin *
  • 2 sm Gula bubuk, ½ st Kayu manis bubuk
Glazur coklat:
  • 120 gr Coklat masak dark-cincang halus
  • 2 st Madu¼ st Vanili80 gr Krim santan **
Hiasan & Isi:
  • Raspberry, Blueberry, Kacang pistachio/almond

Cara membuat
  • Simpan kaleng krim santan/santan kental di kulkas selama 8 jam-semalaman. Bila anda menggunakan santan kental kalengan & bukan krim santan, buka kaleng lalu ambil bagian santan yang solidnya (kentalnya) saja. Gunakan 80 gr dari santan solid itu untuk membuat glazur & 240 gr untuk membuat krim kocok. Simpan air santan untuk keperluan lain. Simpan lagi santan solid tersebut di kukas sampai siap untuk digunakan.
  • Masukkan & tim coklat cincang serta minyak kelapa di pan double boiler (atau 2 buah pan untuk saus) sampai coklat leleh & lembut. Angkat dari api, masukkan gula merah & garam, aduk hingga gula leleh. Sisihkan.
  • Kocok kuning telur, madu & vanili hanya sampai menyatu. Tuang kuning telur itu ke adonan coklat sedikit demi sedikit sambil diaduk sampai adonan lembut. Ayak coklat bubuk ke dalam adonan, aduk hingga rata dengan whisk.
  • Kocok putih telur dengan mixer hingga kaku. Masukkan putih telur sedikit2 ke adonan coklat sambil diaduk dengan gerakan melipat2 menggunakan spatula. Aduk hanya sampai menyatu saja, jangan diaduk terlalu lama.
  • Panaskan oven 175° C. Alasi 2 loyang spring form ukuran 18 cm dng kertas perkamen & ulasi semuanya dengan minyak/spray. Tuang & bagi adonan sama banyak diantara kedua loyang lalu panggang selama ± 35 menit (sampai bagian tengah kue terasa padat saat ditekan). Bila bagian atas kue terlihat kering tetapi bagian tengahnya belum terasa padat saat ditekan, tutup loyang dengan aluminium foil & panggang lagi sebentar saja. Keluarkan loyang dari oven & letakkan di atas rak kawat sampai dingin. Kue akan sedikit memadat saat dingin. Bila tidak memiliki 2 loyang, kue dapat dipanggang satu persatu.
  • Krim kocok santan: Masukkan kocokan & mangkuk mixer ke freezer selama beberapa menit sebelum digunakan. Kocok 240 gr krim santan dingin di dalam mangkuk dingin dengan menggunakan kocokan mixer dingin sampai naik (± 3 menit). Tambahkan kayu manis & gula bubuk, kocok hingga rata. Gunakan krim segera (tutup & simpan di kulkas dulu sampai hendak digunakan-dapat bertahan sampai 3 hari).
  • Glazur coklat: Panaskan 80 gr krim santan di api sedang sampai mulai mendidih. Tuang krim ke coklat cincang halus. Diamkan tanpa diaduk selama 5 menit. Perlahan aduk adonan sampai lembut & mengkilat (± 2 menit). Beri madu & vanili, aduk rata. Biarkan glazur sampai sedikit mendingin sebelum dituangkan di atas cake.
  • Penyusunan kue: Letakkan 1 kue dengan posisi dibalik di atas piring. Ulasi bagian atas kue dengan krim kocok sampai rata. Atur buah2an di atasnya & taburi dengan kacang. Letakkan kue kedua di atasnya, tekan kue perlahan2. Tuang glazur di bagian atas tengah kue. Gunakan spatula/pisau panjang untuk meratakan/menghaluskan glazur hingga menutup kue seluruhnya. Hias bagian atas kue dengan buah2an & kacang.

Ingredients
  • 250 gr Semisweet chocolate-coarsely chopped
  • 10 tbsp Coconut oil, 65 gr unsweetened Cocoa
  • 225 gr Coconut/Palm sugar, 1½ tsp Vanilla
  • 6 medium Eggs-separated, 3 tsp Honey, ¾ tsp Salt
  • 1 can-400 ml Coconut cream/Thick coconut milk (for * & **)
Coconut whipped cream:
  • 240 gr cold Coconut cream *
  • 2 tbsp Icing sugar, ½ tsp Cinnamon powder
Chocolate Glaze:
  • 120 gr Dark chocolate-finely chopped, 2 tsp Honey
  • ¼ tsp Vanilla, 80 gr Coconut cream **
Garnish & filling:
  • Raspberries, Blueberries, Pistachios/Almonds

Directions
  • Set the coconut cream or thick coconut milk can in the fridge for 8 hours-overnight. If you're using a thick coconut milk instead of coconut cream, open up the can & only scoop out the solid cream part. Use 80 gr of it for making the glaze & 240 gr for whipped cream. Save the left over juice/water for other things. Put them back in the fridge until you`re ready to use them.
  • In a double boiler (or 2 saucepans), stir in chopped chocolate & coconut oil until the chocolate melted & smooth. Remove from the heat; add in sugar & salt. Stir until the sugar dissolved; set aside.
  • Beat egg yolks, honey & vanilla just until it combined. Add a small amount of egg yolks mixture at a time into the chocolate mixture; whisk until the batter is smooth. Use a fine-mesh sieve to sift the cocoa into the mixture; whisk just to combine.
  • Beat egg whites until stiff peaks form. Using a spatula, fold small amount of egg white at a time into the chocolate mixture just until incorporated (don`t over mixed it).
  • Preheat oven to 175° C/350° F. Line 2 of 7 inch spring form pans with parchment paper & grease the whole thing. Divide the batter evenly between the pans & bake for ~ 35 minutes. The center of cake should be just firm to the touch. If the cake surface looks dry but the center haven`t firm to the touch, cover the pan with aluminum foil & bake again for few more minutes. Remove pans from the oven & put them on a wire rack to cool down completely. The cake will settle once it`s cooled. If you don`t have enough pan, just bake one at a time & repeat the whole procedure.
  • Coconut whipped cream: Set beaters & mixing bowl in the freezer for a few minutes before you begin. Beat 240 gr of cold coconut cream in chilled bowl with chilled beaters until fluffy (~ 3 minutes). Mix in icing sugar & cinnamon powder until it combined. Use it right away (or cover & keep in the fridge for up to 3 days).
  • Chocolate glaze: Heat 80 gr of coconut cream over medium heat until bubbles begin to appear around the edges. Pour hot cream over chopped chocolate; let it rest without stirring for 5 minutes. Gently stir the mixture until glossy & smooth (~ 2 minutes). Stir in the honey & vanilla to combine. Slightly cooled the glaze before spreading it to cover the cake.
  • Assemble: Invert 1 cake on a plate; spread coconut whipped cream evenly over the top. Arrange berries & sprinkle some pistachios/almonds. Place the next cake above the filling. Gently pressing the cake to compact it. Pour the glaze in the middle of stacked cake. Spread the glaze all over the cake to cover it completely. Using a spatula/palette knife to smooth. Garnish the top of cake with some berries & pistachios/almonds.

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