Kohi Jello

One of the things that we enjoyed most during our recent vacation in Japan is FOOD. We love the Japanese cuisine and made it a point to savour as many authentic dishes as possible while we were there.
I remembered that while in Nagano prefecture, the “obasan” served us some coffee flavoured jelly with our lunch. It’s complimentary from the house and was only given to the ladies (ie my DD and me).
This dessert was so good and  just the perfect way to finish a steaming hot meal (even in winter). Since we were only given 2 portions (there were 5 of us), we had to share with the guys.
We were told that Kohi Jello is very popular during summer in Japan.



Coming home and experiencing hot and humid weather (in Malaysia), I have been secretly yearning for this easy, elegant yet exquisite dessert.
After over 3 months, I finally made it (adapting it and customizing it to our taste).



Instead of serving the coffee jello with creamer or whipping cream, I spiked it up with some Baileys’ Mint Chocolate and a dollop of vanilla ice-cream.
This is heavenly and great on a hot summer day ….

Kohi Jello (serves 4-5 persons)
Ingredients:
2 cups coffee (I used Nescafe Gold)
2 Tbsp sugar
1 Tbsp gelatin powder
4 Tbsp water
good quality Vanilla Ice cream as topping
a dash of Baileys ( I used Baileys Mint Chocolate)


Method:

1. Mix gelatin powder and water in a small bowl.
2. Combine coffee, sugar, and gelatin mixture in a medium sauce pan.
3. Stir over low heat until sugar dissolves.
4. Strain mixture and pour into 4/5 glasses or 4/5 moulds.
5. Chill in refrigerator.
6. Before serving, add a dollop of vanilla ice-cream or whipping cream on top of each jello.
7. Add a dash of Baileys over the topping and the jello. (if you are serving children omit the Baileys).
8. Serve and enjoy!!!

Bailey’s Buttercream frosting on Chocolate Coffee Cupcakes

Is it just me or did January 2012 just hit as a whirlwind???

I was looking at my calendar this morning and noticed that we are already into the 2nd week of February. Things have been moving so fast for me with our recent trip to Japan, followed by the beginning of school term, and Chinese New Year….

Now, the madness have slowly subsided and I am almost back to my normal routine…. Thank goodness!!!!

While blog-hopping a few days ago, I chanced upon a post by Elin which calls for using Bailey’s. Now, I have a bottle of Bailey’s sitting in my pantry which I hardly use. (Don’t quite know why I bought it during our last trip to Langkawi island last year).

So, this is what I made……………

The cake is moist and soft. With the combination of chocolate, coffee and almond, the aroma is to die for!!! The whole house smelt heavenly even before the cakes came out of the oven. The cake itself is not too sweet (perfect for my liking).

In fact, they tasted good without frosting. We would have normally eat them out just like that!! Now you know…. my family are not a big fan of frosting. We also find the a tad too sweet for us.

However, this time I am determined to frost these cuppies. The aroma and taste of Bailey’s is just too alluring. So, I frosted them….

This is my first attempt of piping the frosting in this way. Not too shabby for a first timer, right? The buttercream is delicious though it is still too sweet for me. Since Bailey’s is pretty rich, perhaps the next time, I should cut down more sugar and add some salt to balance it up more.

Honestly, this is a yummy recipe. If you love chocolate and Bailey’s this is definitely something you should try!!!

Bailey’s buttercream frosting on Chocolate Coffee Cupcakes (adapted from Elin)

makes 6-8 cupcakes


Ingredients :

60 gm butter
80 gm castor sugar
1 egg
90 ml milk
60 gm dark chocolate
2 teaspoon cocoa powder
2 teaspoon instant coffee granules + 30ml hot water
75 gm self raising flour
40 gm ground almonds

Method :

1. Preheat oven to 180C and prepare cupcake cases on baking tray.
2. Combine instant coffee granules and hot water. Set aside. Melt the dark chocolate. Set aside.
3. Cream butter and sugar till light and fluffy. Add in egg and mix till well combined.
4. Sieve together flour, cocoa powder and add half to the butter mixture. Add in the ground almonds.
5. Add melted dark chocolate to the butter mixture.
6. Add in the milk and the balance of the flour mixture and mix well.
7. Scoop batter into cupcake cases and bake in preheated oven for approximately 20-25 minutes.
8. Take out and cool them on rack .

Bailey's Buttercream Frosting

40 gm butter
80 gm icing sugar
1 tbsp shortening
3 tbsp/ 4 tbsp  Baileys Irish Cream

Method:
Beat the sugar till light and fluffy, add in the icing sugar bit by bit alternately with Baileys till you get the right consistency.  Scoop buttercream into piping bag with icing nozzle of your choice. Frost  cupcakes.

 

*** Bon Appétit ! ***

No Bake Pots de Creme

 

Yesterday I found that I had a box of good quality dark chocolate stowed away in my larder for quite awhile. In fact, it was a prize from a lucky draw by the Singapore Tourism Board when we last visited Singapore some time back. It came with a fondue set. We were supposed to use the chocolate as fondue but we have totally forgotten about it.

 

 

Since the expiry date is just a couple of months away, I will need to use it up as soon as possible. I remembered reading a post by Ju of The Little Teochew about  how she used up some chocolate chips that were nearing expiring to create a great dessert. Zeroed into her post and was immediately motivated and inspired to make it as the recipe seemed very easy. Her pictures are so pretty. (My photography skill does not do any justices to the real thing !)

I must agree with Ju that this is really fuss free and so easy to make. In fact I managed to rope my little girl to join making it.

I did not follow the original recipe and I adjusted the quantity according to what I have on hand.

 

Pots De Creme (original recipe by heights eats)

Ingredients :

- 2 cups heavy cream (**I used 1 cup**)
- 1 tsp instant espresso powder (or instant coffee)
- 115g semi-sweet or bittersweet chocolate, or a combination (
- 6 egg yolks (** I used 3 egg yolks **)
- 3 tbsp sugar (** I used 1.5tbsp**)
- Dash of salt (preferably sea salt)

 

Method :

• Heat the cream, espresso powder and chocolate in a medium saucepan over medium heat, stirring occasionally. Meanwhile, beat together the egg yolks, sugar and salt in a medium-large bowl. Set aside.
• When the cream mixture is almost at a simmer (ie, almost about to boil but not yet boiling), gradually pour it into the bowl with the egg yolks, whisking to combine as you do so. Pour the mixture back into the saucepan and heat, stirring almost constantly, on medium-low until the mixture thickens and coats the back of a spoon (or reaches 175-180 degrees, if you have an instant read thermometer), about five minutes. Do not let the mixture overheat or worse, burn.
• Leave the custard in the saucepan to cool slightly before pouring into serving ware of your choice, and then place into the fridge for chilling.
• (Optional) Serve with whipped (flavoured) cream, or a drizzle of light cream, or with chocolate shavings.

 

Taste absolutely heavenly. 

My children polished the cup cleaned!  

Orange with Kaffir Lime Granita

Today is Sunday and it is a real sunny and hot day. (The weather lately has been extremely humid and hot here in Malaysia). As usual on weekends I will be busy in my kitchen preparing bread dough for next week’s breakfast.

Dear Hubby and my two sons went out early this morning to the city to get a PC for my eldest son. My eldest son started working this year as he is taking a 6 months break from his studies. (He will be starting his under-graduate studies in August this year). With the money he earned so far, he wants to get his own PC (the one he has now is more than 7 years old).

My daughter stayed home with me. Since it is so hot, I decided to try out the recipe on Orange and Kaffir Lime Granita that was posted by The Little Teowchew recently. It would be just perfect for the guys when they come home later in the day. Moreover, I have all the ingredients especially the Kaffir Lime Leaves as I have a plant in my garden.

It is really easy to make and it is really refreshing. The combination of Kaffir Lime and Orange is just perfect! An excellent choice to serve on a scorching hot day.

Orange with kaffir Lime Granita

(adapted from The Little Teowchew)

For the syrup
- 1/2 cup water
- 1/4 cup regular sugar + 3tbsp sugar (I omitted the 3 tbsp as I am cutting down my sugar intake)
- About 6 to 7 kaffir lime leaves, torn (sub with lemongrass if they are more easily available)

For the juice
- 2 cups fresh orange juice, strained

Method
1. In a small saucepan, add water, sugar and kaffir lime leaves. Bring to a simmer, stirring to dissolve the sugar until you get a syrup consistency. Discard the leaves and leave to cool.

2. In a 9-by-13-inch glass or ceramic baking dish (I used a metal dish), stir the cooled sugar syrup into the orange juice. Freeze for about 45 minutes, or until ice crystals form around the edge. Using a fork, stir the crystals into the center and freeze for about 30 minutes, until a thicker rim of crystals forms around the edges. Stir again and freeze for about 1 hour longer, stirring every 15 minutes or so until all the juice is frozen.

3. Scoop the granita into serving glasses, and top with vanilla ice cream (optional).

Bubur Pulut Hitam (Black Glutinous Rice Porridge)

As a child, Bubur Pulut Hitam is one of my favorite desserts. The sweetness of the porridge laden with spoonfuls of slightly salty coconut milk is just so yummy and makes me ask for another serving!

Bubur Pulut Hitam means Black Glutinous Rice Porridge in Malay. Back home in Penang, it is commonly known as “Bee Koh Moy” (in Hokkien dialect). This is easily one of the most popular and common desserts in many Nyonya and Peranakan families. It is made from black glutinous rice (black sticky rice), water, sugar, and topped with slightly salted coconut milk when served.

Black Glutinous Rice (or known Pulut Hitam) is quite common and popular in South East Asia countries like Malaysia, Singapore, Burma, Thailand and Indonesia. The uneven black husk makes the rice looks like burnt rice. It is named ''black'' glutinous rice, in actual colour, it is a lovely burgundy when cooked. Like brown rice, it is high in fibre, and has a distinctive nutty flavour which is perfect to use for dessert (rather than as a main course). Since it is high in fibre it takes a longer time to cook

My mother gave me a packet of black glutinous rice a fortnight ago. I had intended to make this dessert last weekend. However, I totally forgot about it once I kept in inside my pantry until last night. I used the recipe by my Aunt Amy Beh. I halved the portion as we are rather small eaters at home.

It is easy to cook and ummmm so yummmmyyyy….

Bubur Pulut Hitam (adapted from Amy Beh)

Ingredients

300g black glutinous rice

5 litres water

100g castor sugar

100g palm sugar

75g dried longans, rinsed

2-3 pandan leaves, knotted

For thickening : Combine 2 tbsp corn flour with 3 tbsp water

For topping :

Thick milk from 1 coconut

½ tsp salt

Method

• Toss glutinous rice in a hot wok (frying pan) till you see the rice jumping in the wok. This is to release the nutty flavor of the rice.
• Dish it out and let it cool down.
• Wash glutinous rice thoroughly and soak in water for several hours. (preferably overnight)
• Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy.
• When rice has reached the desired consistency, add dried longans and pandan leaves.
• Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)
• Add thickening to the glutinous rice and bring to a boil, then remove from heat.
• To serve: put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.

Sago Kueh

Sago Kueh (or Sago Cake) is a local traditional dessert. There are many ways of preparing it. Most recipes would call for boiling the sago in water. However, a friend of my taught me a very simple way of preparing this dessert (without the hassle of boiling the sago). It's just simply 4 steps :- soak, mix, steam & chill.

My Dad likes this dessert very much. Since I reduced the sugar in the recipe, Mommy likes it too. So, I made a tray and gave half to my parents and my children finished the rest.

Sago Kuah (Steamed)

Ingredients

300gm pearl sago (I used green colored sago)

100gm sugar

1 pandan leaf

1 coconut (grated) mixed with 1/2 tsp salt

Method

• Soak the sago in water for about 1 1/2 hours or till they are translucent.

• Rinse the sago and drain away the water.
• Slightly oil a tray (for steaming). Oiling the tray will ensure that the sago will not stick to the base of the tray once cooked.
• Incorporate the sugar into the sago (you can increase the sugar if you prefer it sweeter)
• Pour the mixture into the tray and place a pandan leaf on top.
• Steam for 15 minutes or till the sago becomes transparent.
• Cool and chill in the refrigerator(covered with cling wrap).
• Once chilled, cut the sago cake into small pieces with a plastic knife.
• Toss in grated coconut.
• Serve.

This dessert is delicious and great to eat while sitting in front of the TV ;p

My daughter's favorite.