Cocoa Raisin Mochi

December 15, 2014
cocoa-mochi.v2

cocoa-mochi

Based on THIS recipe.
minor adjustments:
less sugar and more cocoa -> less sweet, more chocolate-y
no baking powder (to make the texture more mochi and less cake-y)
no coffee/ coconut/vanilla (I didn’t have any)
added raisins
substitute peanut butter for butter this also works (if you’ve, for example, run out of butter and can’t be bothered to put on outside clothes and go to the shop)

Recipe scaled down to 1/4 size as sticky rice concoctions don’t keep for long; about 2-3 days, after which they get kinda hard n nasty.
DO NOT REFRIGERATE!(see above – hard and nasty…)

Tastes like a chocolatey version of Soreen.

Makes a 7-inch round “cake”

1 cup/ 100g/ 4oz mochiko/ glutinous rice flour
1/2 cup/ 100g/ 4oz sugar (I used granulated, brown would give a deeper caramel flavour)
1/3 cup cocoa
1.5 TBsp melted butter
100 ml coconut milk
1 egg

Preheat oven to 170 C/ 350F
Grease and line a 7″ round cake tin

Mix the dry ingredients together
Beat the wet ingredients together
Then incorporate the wet into the dry bit by bit (to avoid it going lumpy)

Pour into the prepared tin and bake for 45 minutes

Cool completely before cutting into squares (which makes it easier to cut)
Or eat it from the tin. Whichever you prefer.

Fluffy Buns I – HK style Red Bean Buns

November 14, 2011
Hong Kong style Red bean buns

Hong Kong style Red bean buns

Based on this recipe. A half quantity of the original recipe made approximately 10 rolls.

The original recipe uses yeast in packs of 11g, the ones I get here are 7g, I just made do and the rolls turned out fine. I also reduced the oven temperature by 20C to 180C as my oven is fan assisted.

Ingredients
1 packet active yeast (7gm)
1 tbsp granulated sugar
100 ml milk (luke warm/ just above room temperature)
250 gm ‘strong’ white flour
75 gm plain ‘all purpose’ flour
35 gm softened butter
40 gm granulated sugar
1 egg
1 pinch of salt
milk or olive oil if needed for dough
milk or egg for glazing buns before baking
approx. 200g red bean paste for filling (if desired)

Method
Sprinkle the yeast and sugar on top of the milk and leave to froth (approx. 10 minutes)
Combine the rest of the ingredients in a large mixing bowl, create a ‘well’ in the middle of the flour, add the yeast mixture, and knead until an elastic dough is formed (approx. 10-15 minutes), adding milk or olive oil if dough is too dry.
Cover the dough (I usually just bung the whole mixing bowl into a plastic bag and tie the top) and leave to prove until doubled in size – 45 minutes to 1.5 hours depending on the warmth of the kitchen etc.
Divide the dough into 50g portions and either shape and leave to rest, or fill with red bean paste (I used 20g for each bun) and then leave to rest, until double again. Second rise will take approx. 20-30 minutes.
Preheat oven to 180C.
Glaze with milk or beaten egg (egg will give a much more shiny finish – the buns in the picture above are glazed with milk) then bake for 20 minutes.
Cool buns on a wire rack before serving

Buns will stay soft for a day or two, or can also be frozen (in which case freeze asap after cooling to maximise softness).

Potato and Rosemary Rolls

April 26, 2010
Potato and Rosemary Rolls

Potato and Rosemary Rolls

Had wanted to try a Potato bread recipe for ages, this one was third time lucky, made a few tweaks. Namely, the use of Strong flour instead of regular Plain flour, as the previous rolls I made rose well but deflated so the results were like rubber pancakes. Also, reduced the amounts of both sugar and salt in the recipe. I also shaped the rolls like both regular rolls and like the f&*(ed up pretzels as the coils suggested in the recipe just looked kinda ugly. And I didn’t glaze the rolls either before baking.

Ingredients

2 to 2-1/2 cups Strong Plain flour

1/2 tablespoon granulated sugar

1 pack (7g) active rise Yeast

1/2 teaspoon salt

1 teaspoon dried rosemary, crushed

3/4 cup milk

1/2 cup water

1/2 cup instant potato flakes e.g. Smash

2 tablespoons sunflower oil

1 egg, slightly beaten

Toppings: Sesame or poppy seed or additional dried rosemary, crushed

Directions
In a large bowl, combine 2/3 cup flour, sugar, undissolved yeast, salt, and rosemary. Heat milk, water, potato flakes, and oil until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 12 equal pieces. Roll each piece to 10-inch rope; coil each rope and tuck end under coil. Place 2 inches apart on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Brush tops with beaten egg; sprinkle with toppings, as desired. Bake at 375F/ 190C for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack.

Banana Cake III: Edmonds (NZ)

April 22, 2010
Banana Cake Edmonds recipe

Banana Cake Edmonds recipe

Edmond’s cookbook is the staple in New Zealand households and, to gain brownie points with my beloved, it is my ongoing mission to master their recipe for banana cake.

The original recipe calls for baking a quantity in 2 tins and sandwich with whipping cream. I prefer to bake in just 1 big tin, and also add dried fruit/nuts and some spice such as ginger or cinnamon.

    Ingredients

4 ozs. butter
6 ozs. sugar
2 eggs
2 mashed bananas plus 1 for luck
1 level teaspoon soda
2 tablespoons boiling milk
1 teaspoon Edmonds baking powder
8 ozs. flour

    Method

Cream the butter and sugar, add the eggs, and the mashed bananas.

Then add the soda to the boiling milk (it will froth up). Gently stir the resulting froth into the banana mixture.

Lastly fold the flour & baking powder into the mixture.

Grease and line a 20cm/ 8″ round baking tin.

Bake for:
Fan Oven: approximately 35-40 minutes at 160C
Standard oven: approximately 40 minutes at 350F / 180C.

(Check for doneness with a skewer/ toothpick)

Easiest Brownies in the World

April 16, 2010
Best Brownies Ever

Image of Brownies

This is officially the easiest Brownie in the World…. EVER. Possibly the easiest baking, too. One of my favourite recipes since I was 10 years old, and I’ve tried many MANY recipes over the years. There’s v little washing up, and unlimited variations/ additions (look away if you’re a Brownie purist….). Everything is just measured out into the same bowl, so the hardest bit is just the baking itself. Being Brownies, the usual testing rule of ‘doneness’ i.e. insert a skewer/ sharp knife into the centre of the cake and see if it comes out clean, does NOT apply. The Brownies are supposed to be gooey – fudgy, chocolatey goodness.

Ingredients

100g chocolate
100g butter
2 eggs
100g self raising flour (or the equivalent of plain flour + 1 level teaspoon baking powder)
200g granulated sugar

Additions:

Nuts, dried fruit, cinnamon, ginger (dried or fresh grated if you fancy a lil kick) …. pretty much anything

Method

In a double boiler, or a large bowl placed over a pan of simmering water, melt the butter and chocolate.

Remove the bowl from the heat, and stir in the sugar.

Stir in the eggs, and beat until well mixed.

Stir in the flour and dry ingredients (e.g. spices) if using.

Add nuts/ fruits if using.

Pour mixture carefully into a prepared, greased and lined, 8 inch/ 20cm square baking tin.

Bake at approx. 180C/ Gas Mark 4 for 25 minutes.

Let cool completely then store in an airtight tin, or let cool for about 10 minutes then enjoy warm, maybe with ice cream 😉