Kha-nom Chan (Multi-Layer Sweet)

Multi-Layer Sweet or "Khanom Chan" layered cake means higher promotion. Some Thai people decorates in forms the flower , the heart or the lovely animal such as rabbits or fish there are nine ... they believe it is good luck. And this symbolizes for the bride and groom mean moving forward in life and building family together.

INGREDIENTS:

• 2 cups plain flour
• 2 cups rice flour
• 2 cups tapioca flour
• 6 cups coconut milk
• 15 pandan leaves
• 5 cups jasmine essence water

PREPARATIONS:

• To make the jasmine essence water, soak the jasmines in the water in a bowl overnight close the cover.
• To make pandan green colouring, slice the pandan leaves and Pound or blend with 1 cup of jasmine essence water. Remove it's chip.
• Heat the jasmine essence water and coconut milk in a pot, stir frequently until cooked. Leave to warm. Pour into a big bowl.
• Put all kind of flour into the bowl and knead well. Set aside.
• Boil the sugar and jasmine essence water, simmer until the syrup become thick.
• Separate the flour into two bowls.
• Mix the colouring with the first part of flour.
• So one part of flour is green another is white.
• Pour white flour into a tray to make the first thin layer and steam.
• Remove from the steamer.
• Pour green flour into a tray to make the second thin layer and steam.
• Remove from the steamer.
• Repeat again and again until fine.
• The last layer should be green.
• Leave to cool , cut into pieces to serve.
  

  

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Tuiles and Tartelettes

This week has been a very busy one: hectic school mornings that makes you want to scream: "I don't want to go through this again!!" school meetings, classes, guests..... By the end of the day, the minute I put my head on my pillow I'm gone right away. Life has become so busy lately that I'm almost stealing time to be able to bake and barely finding enough time to take nice pictures. Honestly, I don't know how I could find time to make those tuiles for this month's daring bakers challenge. But, did I have a choice anyway??!!

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. At first, when I saw the month's challenge, I thought it was an easy one. Easy yet I had to find a way to make these tuiles look pretty, original and tasty. Tarts are among my favorite types of desserts to make. I love the fruity ones, with a light cream. SO, I thought about combining the two: tuiles and tarts. The result was unbelievably delicious : crunchy, creamy and sweet . The addition of all extra components made the tuiles taste richer. I put a layer of dark chocolate on the tuiles to avoid sogginess, followed by a Crème mousseline for the plain ones and a chocolate mousse for the chocolate ones.

This recipe is easy especially when you make things ahead. Many of the components could be made earlier. The tuile batter can be made and kept in the fridge for up to a week and the creme mousseline can also be made up to 3 days before, just add the heavy cream before using.
Although this challenge was made under very stressful circumstances, it turned out a pretty tasty one (which I didn't expect by the way). Tuiles are very versatile after all!!

Tuiles en Tartelettes

Tuiles

65 grams softened butter (not melted but soft)
60 grams sifted confectioner’s sugar
1/2 tsp vanilla extract
2 large egg whites (slightly whisked with a fork)
65 grams sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Dark and white chocoalte melted

Preheat your oven to 180C / 350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil. In this case I used a stencil that I cut out using a plastic cap (big yogurt box).
Divide the batter into 2 big parts and one small. keep one part plain, add coco to the other one and color the small part into any desired color.
Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Use the colored batter to make decorations.

Bake the tuiles for for 5 to 10 minutes until the edges are lightly browned. Immediately after removing them from the oven, place the round "tuiles" into the muffin pan and shape until you form a sort of cup. This step should be done one tuile at a time. If the tuiles get hard (they will very fast) put them back in the oven for few seconds and repeat. Let the cups cool.

Once cooled, brush the interior of the cups with the melted chocolate. Use white chocolate for the plain ones and dark chocoalte for the chocolate ones. Put the cups in the fridge help the chocolate set.

Chocoate Mousse

100 g dark chocolate
1/2 sheet gelatin
1/2 cup heavy cream

Melt the chocoalte over double boiler. Meanwhile, soften the gelatin in cold water. Add the soften gelatin to the melted chocolate. Mix until smooth. Se aside to cool a little bit.
whip the cream and fold it into the chocolate ( be careful not to fold the whipped cream when the chocolate is still warm otherwise the cream will melt)

Crème Mousseline:

Creme mousseline is a basic pastry cream enriched with whipped cream.

1 cup whole milk (don't use low fat versions please)
2 egg yolks
40 g granulated sugar
30 g corn starch
1 teaspoon vanilla extract
1/4 cup heavy whipping cream

Heat the milk in a pan over medium heat. Meanwhile, combine the egg yolks, sugar and corn starch and mix until well combined. Gradually, add the hot milk. Put the mixture back in the pan and cook, stirring continuously (not the time to answer the phone!) until it thickens. Off heat, stir in the vanilla. Transfer to a bowl and cover with plastic wrap and let cool at room temperature then into the fridge for up to 2 days.
When ready to use, whip the cream and fold it into the COLD pastry cream.

Preparation of the tarts

Fill the cups with either the creme or the mousse decorate with berries, chocolate curls and enjoy!

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Khao Niaow Ma Muang (Thai Mango and Sweet Sticky Rice)

Thai Mango Sweet Sticky Rice Dessert smelling mango sweet. Know as a “Khao Niaow Ma Muang” is an absolute must try! This easy Thai dessert starts with Thai sweet rice (also called sticky rice) which is surrounded by coconut milk, then topped with slices of fresh mango. If you like mangos, you're going to love this very simple but tropical dessert. Mmmmm!

INGREDIENTS:

• 1 1/4 cups raw sticky rice (sweet or glutinous rice).
• 3/4 cup very thick coconut milk for mixing with rice
• 1/4 cup sugar
• 3/4 cup very thick coconut milk for topping the rice
• 1/8 tsp salt for the topping
• 1/2 tbsp salt for mixing with rice
• 1/4 tsp rice flour
• 6 medium mangoes -- peeled and sliced 

PREPARATION:

1. Wash and rinse the sticky rice well. 
2. Add enough water to the rice so until the water is about 1/4" above the rice surface. 
3. Soak the glutinous rice in some water (just enough water to cover it) for 3-4 hours or over the night. This will make the sticky rice easier to cook.
4. Cook rice in an automatic rice cooker or in a bowl in a steamer. 
5. Do not open the rice until fully cooked (about 20-25 mins).
6. Heat, on low, 3/4 cup of coconut milk in a small saucepan...and then.. 
7. Add sugar and 1/2 tbsp salt and rice flour to the coconut milk and cook until dissolved. 
8. Remove from heat and pour into cooked rice. 
9. Stir to mix well and set aside to let stand for about 15 mins. 
10. Heat the rest of coconut milk and add salt. 
11. Stir until the salt is dissolved. This makes the topping sauce.
12. To serve, place sliced mangoes on a side of a serving disk. 
13. Spoon some seasoned sticky rice on the other side. 
14. Top the rice with 1 or 2 tsp of coconut milk and serve. 

TIPS: 
Try to use Thai sticky rice if possible. Do not shake the coconut milk can before opening. Spoon out only the thick part that's usually on top. This makes about 6 servings.

  

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Sakoo Paik Cantaloupe (Sweet Tapioca with Cantaloupe)

Sweet Tapioca with Cantaloupe is yummy Thai dessert called "Sakoo Paik Cantaloupe" from simple ingredients. Salty and sweet taste fresh cold by cantaloupe.

INGREDIENTS:

• 1 cup small tapioca pearls 
• 1 ripe cantaloupe
• 1 1/2 cup coconut milk
• 3/4 cup sugar
• 3 1/2 cup water
• 1/2 tsp salt

PREPARATION:

• Divide cantaloupe in half, remove seed and spoon like a ball.
• Heat sugar and 1/2 cup of water in a pot on medium heat, stir until dissolve, bring to boil for a few minutes, remove from heat and place it in a bowl.
• Boil coconut milk on medium heat, add salt, stir together. 
• Remove from heat and place it in a bowl.
• Wash and drain tapioca pearls (run water through, don't stir). 
• Add 3 cup of water in a pot, bring to boil on medium heat, transfer tapioca pearls in a pot, stir regularly.
• Stir tapioca pearls until cook (look clear outside and be sticky), remove from heat.
• Transfer cooked tapioca pearls into sifter, wash thoroughly and stir to remove sticky paste, then place in a bowl. 
• Add syrup, mix together, and taste for sweetness.
• Spoon cooked tapioca pearls in dessert bowl, place cantaloupe balls, add coconut milk, and stir together.
• Before serving, place coconut milk on top for creamy flavor.

   

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Sakoo Paik Ma Prow-On (Tapioca Pudding with Young Coconut)

Tapioca pudding with young coconut or know as a “Sakoo Paik ma prow-on” is a perfect dessert for a cold night. The wonderful young coconut scent is truly delightful and reminds me of summer.

INGREDIENT:

• 2 cups water
  
• ½ cup small tapioca pearl
  
• 1/3 cup sugar
  
• 1 pinch salt
  
• 1/3 cup coconut milk
  
• 1/3 cup young coconut
  

PREPARATION:

• Boil tapioca in water. Use low heat and stir constantly to prevent the bottom from sticking. The tapioca will be done when it is nearly all clear (no more white balls).
  
• Slice the young coconut into thin strips.
  
• Add sugar to the boiling tapioca - use more or less sugar depending on your sweet tooth
• Add the coconut strips, stir and bring it back up to a boil then turn the heat off.
  
• In a small cup, dissolve salt in coconut milk and warm it up in a microwave for a few second.
• Don't let the coconut milk boil.
  
• Scoop up the tapioca pudding into a small bowl.
• Add coconut milk a few tablespoon on top and serve hot.

   

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Tau Suan (Mung Bean Pudding)

Mung Bean Pudding or "Tau Suan" in Thai. Tau Suan is generally eaten warm and topped with slightly salted coconut milk. It is a type of mung bean porridge which is thickened by tapioca flour and sweetened.

INGREDIENTS:

• 2 cups water 
• ¼ cup tapioca flour 
• ¼ cup sugar 
• 1 pinch salt 
• ½ cup mung beans 
• 1/3 cup coconut milk 

PREPARATION:

• Boil mung beans in 2 cups of water until tender. It should take about 20 minutes. 
• Dissolve tapioca flour in a cup of water and add to the boiling mung beans. 
• Stir quickly and constantly to prevent the bottom from burning. It should thicken. 
• Add more water if it gets too thick. Add more flour if too watery. 
• A consistency of gravy is ideal. Add sugar, bring it back up to a boil and turn off the heat. 
• In a separate bowl, mix 1/3 cup of coconut milk with salt. 
• Heat it up for a few second just to warm it up. 
• Don't let the coconut milk boil, otherwise it will separate. 
• Serve warm with coconut milk on top.

   

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Almond Surprises

What can I say about Algerian cookies: beautiful, extremely tasty, rich, distinctive and definitely different from any other cookie you've ever seen or tasted. There are many different types of cookies depending on the region. Algeria is a big country (the 2nd largest in Africa) with so many different cultural and culinary traditions. But most of these delicacies originate from the capital Algiers. I don't know exactly where all these cookies are originally from (may be some Turkish influence), but they sure are delicious looking and tasting. Most of these cookies are made with almonds and some other nuts (walnuts, pistachios...). Sometimes made entirely with nuts and others include an outer layer of different types of doughs. The main flavorings are orange blossom water or rose water and citrus (lemon). Sometimes we add vanilla for extra flavor.

These particular cute little ones are called "The bride's Package" I'm not sure though if "package" is the right word. I couldn't find the direct translation. In Algeria, the bride would get a big basket full of different things brought by the groom or the groom's family. They would bring this basket (pink or white usually) and show it on the wedding day to all the guests ( I know it sounds weird!). I always found it very funny when they start to grab the stuff (shoes, handbags, perfumes...etc), say the name of the object and show it to everybody. I am not sure if they're still doing it to this day but I bet some regions are.

The cookies are made with a very simple dough, rolled out very thinly. You can color the dough whichever way you want, make different colors, strips...etc. They are then rolled out all together. After the dough is rolled out (using a pasta machine), it is cut into circles. A ball of filling is put in the middle of the circle then closed to form a surprise like package. They are then cooked and plunged in an orange blossom simple syrup or honey.

I'll try to explain this recipe as clearly as I can which is kind of hard without any illustration. while I'm working, especially with recipes that require a bit of attention, I cannot handle the camera. I have an issue concentrating on two different things I guess! But if you read the recipe and still have questions don't hesitate to ask, I would be more than happy to help.

Almond Surprises Courtesy "Algerian Heritage" :)

Dough (Outer layer)

note I'm using a "measure" which means use the same cup to measure the different ingredients. Could be a cup, 1/2 cup....etc. For instance if you use the "1/2 cup" you would need a 1/4 cup of the clarified butter. Also, I usually use the food processor to make the dough.

3 measures all purpose flour
1/2 measure clarified butter
pinch of salt
1 measure orange blossom water

In a bowl, mix the flour, clarified butter and salt. Work the ingredients between your hands until crumbly. Start adding the orange blossom water slowly until you get a dough. It shouldn't be very soft. Add enough water to make a dough that is not sticky. If using the food processor, follow the same instructions. Divide the dough into balls and color each one with the desired food coloring. It takes some time for the color to get incorporated in the dough, just keep working the dough with your hands and be patient! Keep the dough balls in a ziploc bag and let them rest for at least 30 minutes at room temperature.

Almond Filling

300g ground blanched almonds
180g powdered (confectioner) sugar
1 large egg
Zest of 1 large lemon
1/2 tsp vanilla extract

Mix all the ingredients until you form a dough. It shouldn't be sticky to the touch. Form into a walnut size balls and keep in the fridge until ready to use.

Orange blossom & Lemon Syrup

2 cups granulated sugar
5 cups water
1/4 cup orange blossom water
2 TBsp lemon juice
Lemon peels from 1 large lemon

In a sauce pan, mix the sugar, water and the lemon peels. Bring to a boil and let simmer for 15 to 20 minutes. Off heat add the orange blosoom water and the lemon juice. Cover and let completely cool. The syrup should be cold when used.

Preparation of the cookies

Prepare your pasta machine. If you don't have one, you could use a rolling pin, but I don't think the result will be the same since we want the dough to be very thin. Plus, the machine makes the work much easier and faster.
If you want the cookies to be just one color (like the pink ones I made) there won't be too much work to do, you would put the dough through the machine and roll it out on the thinner setting.
If you want the multi colored stripped dough, here is what you would do: make strips out of the different colored doughs. Stuck the strips by alternating the colors. Make sure they are well glued to each other, you could use some water to make them stick (go easy on the water please!). Start rolling the strips on the medium thickness of the machine, then roll it again on the thinnest setting. while you're rolling and working, use some corn starch to make the dough dry out a little bit. Spread some corn starch on your work surface and lay the rolled out dough. Let it sit for 3 to 5 minutes, then cut out circles about 5 inches in diameter. Let the circles dry out another 5 minutes.
Put in the middle of each circle of dough a ball of filling and close the whole thing gently to form a
surprise package or some kind of a basket. Press gently so the dough in the middle stick well and won't open up during baking. Be careful not to press hardly otherwise the dough will get cut and the filling will come out during baking.
finish making all the cookies and arrange them on a sheet pan lined with parchment paper. Let the cookies sit for at least an hour before baking. The more they sit the better they will keep their shape while baking.
Bake the cookies in a 320 f preheated oven for 20 to 25 minutes. They shouldn't get brown at all to keep their nice color. As soon as they come out of the oven, plunge them in the cold syrup. Let them soak the syrup for 1 to 2 minutes. Arrange the cookies on a cookie rack with a baking sheet underneath it to drain the excess syrup.

Note: You can use Honey thinned with orange blossom water instead of the simple syrup. Just heat the honey and orange blossom water and let the mixture cool. The consistency of the honey should be like a simple syrup.

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Kluay Khai Chuam (Baby Banana in Syrup)

Easy and popular Thai dessert called "Kluay Khai Chuam" that top with coconut cream. A Thai version of the classic creme caramel dessert that is super-easy to make, solf for your mouth delicious, and healthier than traditional creme caramel! This is a good dessert choice for you. It also makes an elegant dessert to serve guests or take to a party. Best of all.

INGREDIENTS

• 6 baby bananas
  
• 1 cup sugar
  
• 1 ½ cup water
  
• 3 pandanus leaves
  
• ½ cup coconut cream
  
• ½ tsp salt
  
• 2 tsp rice flour
  

PREPARATION

• Pour sugar and water in a pan, bring to boil on medium-low heat, stir frequently until the sugar is dissolved.
  
• Wash pandanus leaves, ties a knot and add in syrup, stir frequently until the syrup is quite thick.
  
• Cut both end of baby banana, cut skin at long side and peel.
  
• Add peeled baby bananas in the syrup, simmer until the bananas change to dark yellow.
  
• Pour coconut cream in a pot, bring to boil on medium heat, then add salt and rice flour, stir frequently until the mixture is thick, remove from heat and set aside for topping.
  
• Place baby bananas in syrup on a plate, top with coconut cream and serve immediately.

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Khanom tua baep (Filled Wheat Flour Dumpling)

This is an interesting Thai dessert called khanom tua baep or Filled Wheat Flour Dumpling. Khanom Tua baep is an ancient Thai dessert, easy to make but very delicious and also nutritious. The ingredients which are easily found in one's own home include rice, sugar, and coconut or coconut milk. Low fat light and healthy.

INGREDIENTS:

• 1 1/2 cup glutinous rice flour
• 1 cup small tapioca pearls
  
• 1/4 cup coconut cream
  
• 1 cup sugar young coconut flesh
  
• 1/2 cup very hot water
  
• 2 3/4 cups water

COCONUT CREAM:

• 2 cups coconut milk
  
• 1 tbsp rice flour
  
• 150 grams sugar
  
• 1/4 tsp salt
  
• 2 pandanus leaves, cut into short length.
  

PREPARATION:

• Discard bad beans, wash and soak in warm water for 3 hours.
• Wash again and steam over boiling water on high heat for 30 minutes or until cooked through.
  
• Knead the glutinous rice flour with coconut cream and pandanus juice to form a soft, smooth dough, set aside.
  
• Steam the grated coconut for 10 minutes. Take 100 grams of the steamed coconut and mix with the prepared mung beans and salt. This is the filling.
  
• Divide the dough and roll into small balls about I cm in diameter Roll out each ball into a disc about 1/4 cm thick.
• Place 2 teaspoonfuls of the mung bean filling on each disc, fold the disc in half over the filling, and pinch along the edge to seal. Continue until finished.

  

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A New Year!

A whole year had passed by and a new fresh one is already here! so many things happened, some good, and some not that good. Any resolutions? I'm not the kind of person who thinks about it that way. All I want is happiness and good health for my family. On the personal side, I just wish to be a better person, and avoid mistakes from the past. It is true that we learn a lot from our mistakes, and I did learn quite a lot from last year's ( I hope). Any wishes for this new year? hmmm.......for now may be a house with plenty of sunlight so I can take nicer pictures and a new camera lens........too much to ask for may be??!!

2008 was a year full of cakes, cookies, tasty pastries (and a lot of non tasty ones!). Since I've been addicted to flickr, I baked and baked ......and baked a lot! I found a good excuse to go, grab the mixer and bake something. And if baking alone wasn't enough for me, taking pictures has become an essential part of the whole process.

To start the year, I made a mousse cake. It has a layer of almond dacquoise, a light orange mousse, strawberries and a glaze made with raspberries and strawberries. It is a delicious cake, very light and refreshing. I think it is best for summer days, but in my family, we sure wouldn't mind enjoying it any time of the year.
The recipe is from "Here". I know.. it is a French site (sorry non French speaker!) I'll post the recipe some other time. I made some changes in the recipe though, I used oranges in the mousse instead of the grapefruit (I wish I had grapefruit on hand because I love the flavor of this fruit). The oranges worked well with the berries and the cake had a nice citrus flavor.

Voila, first post of the year, first cake of the year . I wish everyone a very happy new year, full of joy and good health.

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