Panda Red Bean Bun/ Pao Kacang Merah bentuk Panda/ 熊猫红豆包

INDONESIAN LANGUAGE SCROLL DOWN 🙂

Panda red bean steamed bun is very simple to make, and very cute to eat. You can change the filling with others too like ‘kaya’, or chocolate, but red bean is very simple and healthy too. The filling can be made several days ahead, and can be frozen too. I made this bun together with a lady who came to help me twice a week. She looked out the children, while I made the cooking video, and did some cooking. She comes from China and is very good at cooking. So, I asked her help when I made this. You can see a bit frame of her hands while she rolled the dough, wrapped the filling, and steamed the bun. We are kind of miss her, because she treat my children like her grandchild, and she cooks very well. She has went back to China now.

In the video, you will notice that the bun didn’t raise that much. It was because the flour we used was regular plain flour. To make a chinese bun, you will need to use low protein flour. Unlike in bread making, where the flour used is high protein flour. I hope you can try this recipe, they are very cute, especially for kids. My oldest son only ate the eyes, nose and ear of panda’s bun because he thinks it is fun to eat that way ;D

This recipe makes  lot of bun, around 50 buns, so you can half the recipe:)

Red Bean Bun (makes 50 bun), recipe can be halved

Red bean filling:
500 gr sweet red bean/ adzuki red bean
2 liter water
200 gr rock sugar (add more for sweeter filling)

Bun recipe:
700 gr low protein flour (I used regular plain flour, so it didn’t resulted very good)
450 ml warm milk
1 package ~ 7 gr active instant yeast

VIDEO TUTORIAL:


Pao bentuk panda isi kacang merah ini lucu banget buat dibikin, apalagi dikasih makan anak-anak, mereka suka banget deh. Isian kacang merah bisa diganti dengan kacang hijau, atau srikaya atau cokelat kalau mau. Isian bisa diganti sesuai selera aja. Isian kacang merah ini bisa dibuat beberapa hari sebelumnya, dan disimpan di kulkas atau di freezer. Waktu buat pao ini, aku dibantu sama seorang ibu yang datang dua kali seminggu untuk bantuin aku jagain anak waktu aku bikin video masak. Dia jago sekali masak, dan datang dari China, jadinya saya minta bantuan untuk bikin pao ini.

Untuk bikin pao ini, harus dengan tepung protein rendah ya, berbeda dengan bikin roti yang menggunakan tepung terigu protein rendah. Di video ini, saya pakai tepung terigu protein sedang, dan kurang ulenin adonannya. Jadinya agak ‘bantet’ hasilnya. Pao ini waktu ku-kasih ke anak pertama ku, dia suka banget makan mata, mulut dan telinga panda-nya (yang adonan hitam). Dikopek-kopek waktu dimakan 🙂 Lucu kayaknya cara makan ini.

Resep ini bisa jadi banyak, sekitar 50 pao, jadinya bisa bikin setengah aja ya!

Pao isi kacang merah (untuk 50 pao), bisa disetengah resepnya

Isian kacang merah:
500 gr kacang merah manis/ adzuki
2 liter air
200 gr gula batu (tambahkan kurang lebih 50 gr untuk lebih manis)

Resep pao:
700 gr tepung terigu protein rendah (Saya pakai protein sedang, tapi kalau mau bagus pakai yang protein rendah ya)
450 ml susu hangat
1 pack~ 7 gr instant yeast

Pineapple Tart Recipe/ Resep Nastar Nanas/ 菠萝馅做法

INDONESIAN LANGUAGE SCROLL DOWN 🙂

Happy Chinese New Year 2017! Let us welcome the year of rooster with big smile and hands are full with pineapple tart to munch! Nyum nyum nyum! ;D
Pineapple tart or “nastar nanas” is one of a MUST thing to be served during celebration day, like Chinese New Year, or “Lebaran”. I think it is only served in some part of South East Asia, and some part of China though. Because my Chinese husband and his family has never seen this tart until I made this for them. Oh, and they love it so much! I remember when we were still girlfriend and boyfriend, I would made this and he would took it back to China for his family. Good way to get your future in law point! ;D

A bit of googling, this pineapple tart was originated from Dutch. During the Dutch invasion in Indonesia, they crave for their homemade tart, which is usually filled with apple and blueberry. But because at that time, apple and blueberry were very difficult to be found, they substituted it with pineapple and…  Pineapple Tart was born! For some Chinese who speak Hokian/ Fujian dialect, Pineapple is ong lai which means golden pear. That is why this pineapple tarts are often to be served during Chinese New Year! The sweet filling is a hope that next year we will have a sweet life, and a bright one. It is a good meaning, and also super delicious. 😀
The only downfall of this tart is it is a very time consuming to make. You need to make the filling first, then roll the filling one by one and roll the pastry one by one, then put the filling inside the pastry. Fiuh… lots of work there, and they are so delicious that they are easily gone by second! Sometimes I would like to make it in bigger size, so I don’t need to spend that much time to make them and it takes longer to munch. Hahahah…

In this video tutorial, I made them in a shape of “chicken” or rooster to welcome rooster year. But, just plain round tart with egg yolk brush on top also taste delicious! When I made this, my older son was “WAW-ing”, because they were so cute!! HOWEVER, after baked, some of them looked horrible and scary!!! 🙁  My son also helped me to decorate, I gave him 3 tarts to decorate, but they all ended up like a playdough, being poked with the bamboo stick.

This recipe is from my mom’s book, which I think is from my auntie.

Pineapple Tart or Nastar Nanas, made 50 tarts (size 3 cm in diameter):

Pineapple filling:
1 large pineapple or 2 small pineapple
100-125 gr sugar (adjust the sweetness, I used 100 gr sugar)
6 cloves

The pastry:
200 gr butter
60 gr icing sugar
1 egg yolk
280 gr all purpose flour
1 tbsp maizena or corn starch

VIDEO TUTORIAL, don’t forget to LIKE, COMMENT AND SHARE the video!

Selamat Hari Raya Tahun Baru Imlek 2017!! Menyambut kedatangan tahun ayam api dengan senyum lebar dan tangan penuh nastar nanas untuk dimakan. Hehehe.
Nastar nanas ini salah satu cookies yang paling doyan kumakan kalau lagi hari xincia, rasanya enak, kulitnya lumer lumer wangi butter gitu waktu di mulut. Hm… Nyummy!!

Setelah coba cari-cari di google, ternyata asal muasal nastar ini berasal dari Belanda. Jadinya waktu jaman invasi Belanda dulu, mereka kepingin makan kue tart mereka yang biasanya diisi oleh apel atau blueberry. Tapi pada waktu itu, apel dan blueberry tidak ada atau susah didapatkan di Indonesia, jadinya diisi dengan nanas deh. Dan, akhirnya lahirlah NASTAR! Untuk masyarakat Tionghoa yang ber-dialect Hokian, nanas itu dibaca ong-lai yang artinya buah pir emas. Jadi nastar bisa diartikan sebagai sajian yang berarti manis, membawa rejeki dan kebahagiaan.

Di video tutorial, saya bikin nastar-nya bentuk ayam untuk menyambut tahun ayam. Tapi bentuk bulat-bulat biasa atau bentuk lainnya juga bisa kok. Waktu bikin ini, anak pertama ku (umur 2 tahun) liat dan bilang “wow… chicken, hao piao liang, waw… waw”. Dia kepengen ikutan bikin ayam-nya juga, jadinya kukasih 3 bulat-bulatan untuk dihias. Akhirnya malah ditusuk tusuk dengan tusuk lidi jadi kayak mainan playdough. Sebelum dipanggang, lucu semua cute alim2 gitu kayak anak ayam. Setelah dipanggang, sprinkle bulat-bulat yang buat bikin mulut lumer dan jadinya malah keliatan agak seram ayamnya. Tapi rasanya tetap enak.

Resep ini saya ambil dari buku resep mama-ku, dan sepertinya resep ini dari adik mama. Kue nastar itu enak ya, tapi bikinnya itu capek, mesti bulet-buletin satu satu isian nanasnya, mesti bulet-buletin adonan kulitnya, trus dibungkus, trus bulet-buletin lagi atau dibikin bentuk lain. Bikinnya benar-benar mesti telaten, sabar dan rapi (bukan diriku banget! :P). Makan kue nastar cepat habis, ga sebanding dengan waktu buat bikinnya :D, hehe. Tapi kalau dibikin sambil ngobrol sama teman atau nonton K-drama, ga berasa ya…. 😉

Pineapple Tart or Nastar Nanas, untuk 50 nastar (ukuran 3 cm):

Isian nanas:
1 nanas ukuran besar atau 2 ukuran nanas ukuran sedang.
100-125 gr gula (manisnya bisa disesuaikan, aku pakai 100 gr)
6 cengkeh

Bahan kulit:
200 gr mentega
60 gr gula halus
1 kuning telur
280 gr tepung terigu
1 sdm maizena

Tiger skin matcha roll cake/ Cake roll matcha kulit macan/ 虎皮绿茶卷蛋糕

INDONESIAN LANGUAGE SCROLL DOWN 🙂

I saw this cake usually on the display of Asian or Chinese bakery and feel intrigued on how they make the tiger skin pattern on the top of the roll cake. It is really pretty, and interesting. So, I’ve tried several recipes, and found one which I feel the best. Sometimes the tiger skin pattern appears more, and some not much. In my opinion, it depends on your oven temperature. It must be really hot when you put in the tray, so the skin is kind of form during baking. But it is also important to check the skin as the oven temperature is so high, it can get burn or brown easily. My suggestion is to wait in front of the oven for the first 3 minutes 😉 And probably reduce the temperature once the tiger skin has formed.

For the roll cake, it is up to you whatever flavor or filling you want. I just feel like a bit matcha matchy kind of day, so I made matcha roll cake. It was really good!!! If you are a fans of matcha or matcha frapucinno from starbucks (me!!), this cake is very nyumm! 😀 I served this for my friend who doesn’t like sweet or cake, and she finished 2 slices plus took 3 slices home for her family! I am so happy when I know that my cooking is lovable and liked by many!

Recipe, for 12 inch or 28 cm length roll cake:

Tiger skin (12 x 12 inch) or 28 cm square cake pan:
6 egg yolks
45 gr icing sugar
25 gr corn starch

Matcha roll cake (11 x 14 inch) or 28 x 36 cm rectangular pan:
5 egg whites
1 tsp lemon juice/ cream of tar tar
pinch of salt
110 gr sugar
5 egg yolks
75 gr vegetable oil (I used canola oil)
110 ml milk
115 gr cake flour or all purpose flour
10 gr matcha powder

 

VIDEO TUTORIAL


Roll cake dengan motif kulit macan/ tiger skin roll cake. Hm… dengarnya saja sudah merasa tertarik. Biasanya cake ini aku ketemu di toko bakery Asia yang jual roti-roti lembut. Kadang suami suka beliin roll cake, buat dessert waktu anak-anak sudah tidur 😀

Waktu bikin kue ini, pas teman ku datang, dia orangnya ga doyan dessert yang manis manis deh, tapi waktu kukasih sepotong, eh.. dia nambah. Katanya enak!! 😀 Gak cuma nambah, dia juga bawa pulang 3 potong buat dikasih coba keluarganya. Soalnya enak banget sih katanya. Hehe… yang bikin dengernya jadi GR. ;P
Bikin roll cake sebenarnya ga susah, asal sudah tahu trik dan caranya. Yuk langsung aja ke resepnya dan video tutorial-nya untuk langkah-langkah pembuatannya.

Recipe, untuk kue dengan panjang 12 inci atau 28 cm:

Tiger skin (12 x 12 inch) atau 28 cm loyang persegi:
6 kuning telur
45 gr gula tepung
25 gr tepung pati jagung

Matcha roll cake (11 x 14 inch) atau 28 x 36 cm loyang persegi panjang:
5 putih telur
1 tsp lemon juice/ cream of tar tar
garam sejumput
110 gr gula
5 telur kuning
75 gr minyak sayur (aku pakai minyak canola)
110 ml susu cair
115 gr tepung terigu
10 gr tepung matcha

 

Kumquat Fruit Drink Recipe/ Resep Jeruk Kietna Kumquat ala Medan/ 金桔饮料

INDONESIAN LANGUAGE SCROLL DOWN 🙂

Kumquat Fruit Drink or “minuman jeruk kietna”  is one of my favourite drink when I was a kid. My mom came from a city called Medan, in North Sumatera, and this drink is very popular there. I am pretty sure it is quite popular also in some other cities, but each household may have different method to make them. Usually if a relative come for a visit from Medan, she/ he will bring some of “kietna” drink for us in a plastic jar. My mom would keep it in the refrigerator and sometimes after dinner, we would enjoy the cold drink together while watching tv. So refreshing, sweet and sour, bit salty. Very nice after dinner especially in a humid hot day! Even though we enjoyed it in air conditioned room 🙂

Back to present, I didn’t think of this drink until I went to my friend’s house (one of mother’s group mom), and she has this huge kumquat tree full of golden kumquat fruits. *jaw dropped*
I have kumquat tree at home, a small one, and it just gave me about 10 fruits last two years, and none last year.  So, I was very excited when I saw her tree, and the memories from my childhood about this drink came across. In the end, I got plenty of kumquat fruits from my friend’s tree, and ready to make some drink.

Back at home, I asked my mom how to make this, and my mom doesn’t know, oops! My mom told me to ask my auntie who live in Medan, she sometimes make the drink when the fruits are in season, so here is my auntie recipe!

Recipe makes 2 jar @ 1 liter capacity:

1 kg fresh kumquat fruit/ jeruk kietna
50 gr coarse salt
600-800 gr sugar (I used 700 gr sugar)
100 gr preserved red plum
50 gr preserved white plum
2 sterile jar capacity @1 liter

 


Fresh kumquat!


After salting process

 

 
Steamed kumquat fruit, sugar and preserved plum. Ready to be mixed!


Delicious looking already!


Ready to be served!!

 

PS: My auntie said, if you keep this jar in the refrigerator for longer time, the flavour will be more intense, as the sugar syrup absorbs more flavour from the kumquat fruit and also preserved plum!

NYUM!!!!!

Video Tutorial:


Minuman jeruk kietna asem asem manis segar!! Cocok banget untuk hari panas atau setelah makan yang asin pedas-pedas!!
Minuman ini waktu ku kecil, biasanya mamaku simpan di toples plastik di kulkas. Sehabis makan malam kadang kita buat minuman ini sambil nonton tv, rasanya enak sekali! 🙂
*childhood memories*
Anyway, waktu berkunjung ke rumah teman, di taman-nya ada pohon jeruk kumquat yang buahnya lebat, kepikiran deh untuk buat minuman jeruk kietna ini. Buahnya banyak banget! Sampai ngiler pengen petik petik petik, tapi tahan diri soalnya pohon orang di kebun orang. ;D
Setelah minta izin, baru deh kupetik sekitar satu kantong plastik gede. Waktu pulang kutimbang ada 1.5 kg-an. Wah… terima kasih banyak ya teman! Bisa bikin banyak minuman jeruk kietna nih!!

Untuk resepnya, aku coba tanya mama-ku, tapi ternyata beliau tidak tahu bagaimana bikinnya. Jadinya kutanya jiuma ku. Ternyata yang kupetik jeruk kumquat itu beda sama jeruk kietna yang biasa mereka pakai :o. Tapi kata jiuma jeruk kietna bisa juga dipakai, malah lebih enak. So, resepnya ya:

 

Resep minuman jeruk kietna (kumquat) ala Medan untuk 2 botol x 1 Liter:

1 kg jeruk kumquat/ kietna
50 gr garam kasar
600-800 gr gula pasir (aku pakai 700 gr)
100 gr asinan plum merah
50 gr asinan plum putih

 

PS: Kata jiuma ku, kalau disimpan di kulkas, minuman ini makin lama makin enak karena sirup gula meresap rasa dari jeruk dan juga asian plum. Jadi minum pelan-pelan ya!! 🙂

 

 

 

 

Hot Dog Bun ala Chinese Bakery/ Resep Roti isi Sosis/ 香肠面包

INDONESIAN LANGUAGE SCROLL DOWN 😀

Sausage bun ala Chinese/ Asian Bakery is one of the easiest, and staple breakfast menu at our home. This recipe produces soft fluffy bun, a typical Chinese/ Asian bakery like Bread Talk or Bread Top. The recipe makes about 30 buns, plenty to share and eat for the next day. I made this usually the day before for afternoon snack, store the left over in airtight container, and they would be still fresh the next morning. I usually put them in the oven to warm them up before serving. Nyummy nyummy!

You can substitute the hot dog with other filling too, I made some with chocolate filling as I run out hot dog. I think if I put some bbq pork filling, it will be tasty too! Like in yumcha, or red bean filling, oh.. so many possibilities. Use whatever filling you like and available 🙂

The mixing process took me 25-30 minutes, it was pretty long because I used all purpose flour. If you can find bread flour, use half (175 gr) bread flour, and another half 175 gr all purpose flour. Bread flour has more protein, which form more gluten, results in tougher bread. While all purpose flour contains medium protein content, so by combining two types of flour, you may not need to beat the dough for too long. But if you don’t have bread flour, like I did, all purpose flour is doing just fine.

Recipe, makes 30 bun

Starter, prepared 12 hours ahead:
150 gr all purpose flour
150 gr warm water
1/4 tsp bread instant active yeast

Bread dough:
350 gr all purpose flour
6 gr bread instant active yeast
80 gr sugar
1 egg
80-100 ml warm milk (the amount of milk depends on the flour absorption, add slowly during mixing process). You may need less or more.
80 gr butter
1 tsp salt

The starter can be fermented in the fridge for 12-20 hours. But, make sure it won’t be more than 20 hours. After 20 hours, the yeast will start to produce acid. Usually I made the starter in the evening.

VIDEO TUTORIAL


Roti isi sosis? Siapa yang tidak suka, gurih dan nikmat. Cocok banget untuk sarapan pagi, bekal ke sekolah, snack sore. Hm…. Roti isi sosis yang biasa kita beli di toko bakery Asia punya ciri khas roti yang lembut, wangi dan tidak “berat”. Kalau orang barat roti-nya cenderung keras karena menurut yang pernah diajarkan waktu di bangku kuliah, mereka punya lebih banyak enzim di saliva-nya sehingga lebih bisa “mengunyah” roti ala barat yang keras-keras gitu teksturnya.

Okay, jadinya roti ini enak banget! Biasanya dijual dalam 3 bentuk, bentuk spiral di lilit aja sosisnya, bentuk kepang dibungkus sosisnya, atau bentuk caterpillar/ pizza gitu, bisa disobek potongan sosisnya. Bentuk mana saja tergantung selera, tapi keluarga ku paling suka bentuk caterpillar/ pizza karena ada taburan keju, saus tomat dan mayo di atasnya. Lebih gurih dan spesial! 🙂

Tepung terigu untuk bikin roti ini adalah campuran tepung roti dan tepung biasa. Tepung roti, seperti terigu cakra kembar memiliki kadar protein yang tinggi, sehingga akan lebih banyak dan cepat terbentuk gluten. Gluten adalah protein pada roti yang memberi tekstur serat-serat begitu loh. Di video tutorial, saya mixer adonan selama 25-30 menit karena tepung yang saya pakain tepung biasa saja (segitiga biru). Jadi butuh waktu lebih lama agar terbentuk gluten.

Roti ini juga enak untuk diisi isian apa aja, atau jadi roti bulat manis aja. Di tutorial ini, aku juga bikin roti isi cokelat. Enak wangi, cuman jangan dikasih makan dedek buat sore-sore, nanti malam ga bisa tidur. Kebanyakan gula, untuk sarapa saja!! 😀  Langsung ke resepnya:

Resep roti isi sosis, untuk 30 roti

Adonan awal:
150 gr tepung terigu biasa (segitiga)
150 gr air hangat
1/4 sdt instant active yeast

Adonan roti:
350 gr tepung terigu segitiga atau setengah terigu segitiga, setengah terigu cakra kembar
6 gr instant active yeast
80 gr gula pasir
1 butir telur
80-100 ml susu hangat (jumlah susu tergantung pada kemampuan hidrasi tepung, jadi disesuaikan ya)
80 gr mentega atau margarin
1 sdt garam

Adonan awal bisa disimpan di kulkas selama 12-20 jam. Tapi jangan lewat dari 20 jam ya, adonan-nya bisa mulai mengeluarkan rasa dan bau asam.

Happy baking!!

Indonesian Fish Dumpling/ Resep Otak-Otak Goreng/ 印度尼西亚油炸鱼丸

INDONESIAN LANGUAGE SCROLL DOWN 😀

Otak-otak goreng if barely translated to English is Fried Brains. Doesn’t sounds appetizing right??
Otak-otak is made from fish meat, usually Spanish Mackerel (ikan tenggiri). If Spanish Mackerel it is not available, red snapper meat can be used, even though the taste may not similar to the original. So, try to find Spanish Mackerel if you can.
Otak-otak goreng is usually served with chili sauce, and as snack, appetizer or even as a main in the kids lunch box. I have shown here, you can add otak-otak to your kids lunch box, and they will have a nyummy healthy lunch.

I remember when I was in primary school, I like to snack on this from a street vendor next to the school. Of course the percentage of the fish meat may be very low, with mostly of the ingredients were tapioca starch. However, I like them very much, maybe because the amount of MSG they added, or because simply it was a deep fried food ;p. Who doesn’t like deep fried food??? 😀 The street vendor served the otak-otak goreng in a plastic bag (I hope was a food grade bag) and added a chili sauce (which I believe was not a real chili sauce, full of additive and MSG). Anyway, was one of my favourite snack.

Originally, otak-otak is deep fried, but I just did shallow fried. The frying step is to get a crisp skin texture and enhance the aroma and taste. So, let’s make this in our own kitchen. A healthier and cleaner version than buying from the street vendor. Your family will love this!

Recipe, makes 16 otak-otak

500 gr fish meat, spanish mackerel or red snapper
200 gr tapioca starch, I used Indonesian brand ‘sagu tani’
2 eggs
6 cloves of garlic
2 stalk small green onions
1 tbsp fried shallot (optional)
2 tsp salt
1 tsp sugar
1 tsp white pepper

 


Video tutorial

Please like, subscribe and share! 🙂


Hi semua,

Otak-otak adalah salah satu jajanan favoritku waktu masih di sekolah dasar. Biasanya pagi-pagi udah dianterin ke sekolah, setelah taruh tas di bangku, langsung keluar main sama teman beli otak-otak ;D. Belum pernah bikin otak-otak sebelumnya, tapi sekarang tiba-tiba kangen sama rasa otak-otak abang-abang di luaran sekolah. Padahal udah 20 tahunan ga ngerasain rasanya otak-otak abang-abang, tapi rasanya kok masih kebayang ya.. haha.

Membuat sendiri di rumah lebih sehat dan bersih tentunya. Bisa buat snack atau bekal anak juga, anak pertamaku makan ini lahap sekali. Bikin ini bisa habis bertiga sama suami, padahal daging ikannya setengah kilo. Kalau ada sisa, bisa disimpan di freezer tahan kurang lebih 1 bulan. Saat akan dihidangkan, dikeluarkan dari freezer sampai suhu ruang, dan digoreng lagi ya. Resepnya langsung aja.

Otak-otak goreng:

500 gr daging ikan, tenggiri atau kakap merah
2 butir telur utuh
200 gr tepung sagu, aku pakai merek sagu tani
6 siung bawang putih
1 sdm bawang goreng  (optional mau pakai atau tidak)
2 batang daun bawang halus
2 sdt garam
1 sdt gula
1 sdt merica

Cara membuatnya ada di video tutorial.

Like, subscribe dan share ya!

Happy cooking!

 

My Youtube Channel

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Any recipe request please let me know, I will try to make them.

Thank you!
Meiliana- Luksunshine

Peppa pig macaron (French method)

Peppa pig macaron, was loved by many, adults and children, at my son’s birthday party.
Macaron, was one of the dessert that I have tried so many times, failed so many times, yet I still keep on trying to make them. It is not my favourite dessert, because it is so sweet and full of sugar, but still I have tried ‘million’ times to make them. Why?? One side I guess because I think macaron itself is very cute and my ego wants me to conquer these little cute fragile famous super sweet dessert. So, I kept on trying, I even enrolled in one time macaron class back then to learn this little cookies.

I have got one recipe that works for me, and I still sometimes eager try another recipe. Just to see if they work or it is another curious side of me. I have tried the italian meringue method, which many said is the easiest one, but I tried twice, and they failed for me, so I am back with French meringue method.

 

Peppa pig macaron

Peppa pig macaron

Ingredients

    Peppa pig macaron:
  • 75 gr egg white
  • 67 white sugar
  • 85 gr ground almond/ almond meal
  • 110 gr powdered sugar/ icing sugar
    Raspberry chocolate ganache:
  • 150 gr dark chocolate
  • 50 ml whipped cream/ thickened cream
  • 2 tbsp raspberry jam/ raspberry puree

To make these peppa pig macaron, you need to find a peppa pig (just the head) on google. Copy the image to microsoft word and set the size you wanted. You can make another side of the macaron a plain circle or make a mirror image

My son is the biggest fan of peppa pig, and I think most of the young kids too. The story and animation are very interesting and easy to understand, despite sometimes I think Peppa likes to bully Daddy pig in kind of nice way. Poor Daddy pig 🙂

I made these peppa pig macaron for my son’s second birthday, and once I put them on display, almost all the toddlers got ‘hysterical’!! Yep, I do not mean to be hyperbole, but they really do love peppa pig. I was happy that my creation has received so much love, not only from the toddlers, but also from my friends (who are the parents), they love peppa pig too as I do.

 

 

 

Mocha Peanut Nougat Cake Recipe/ Resep Mocha Nougat Cake/ 摩卡花生蛋糕

INDONESIAN LANGUAGE SCROLL DOWN 😀

Mocha nougat cake, hm…. the aroma of coffee and the crunchy texture from the nougat/ peanut. This cake has been so popular on my instagram feed, and made me wonder, what does it taste like.

According to what I read, this cake is a kind of ‘jadul’ or traditional cake, well I haven’t had this cake before until I made it myself. Since I am now residing in Melbourne, I can’t really order the cake for myself to try, and the only solution is to make it my own. 😉

Hopefully everyone else who is interested in making this cake can make it too. Continue reading “Mocha Peanut Nougat Cake Recipe/ Resep Mocha Nougat Cake/ 摩卡花生蛋糕”