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Banana Chocolate Chip Cake

For more story about the recipe head over to my photo blog

Ingredients:

– 2 1/2 cups all-purpose flour (625 ml)
– 2 tsp baking soda (10 ml)
– 1/4 tsp salt (1 ml)
– 1 cup canola oil (250 ml)
– 2 cups granulated sugar (500 ml) (I used 1.5 cups)
– 4 eggs
– 2 cups mashed ripe bananas (about 4 large) (500 ml)
– 1 tsp vanilla (5 ml)
– 1 1/3 cups semisweet chocolate chips (325 ml) (I used roughly chopped chocolate bar)
– 3/4 cup toasted walnuts (optional) 175 (ml) (I didn’t use this)

 

Directions:

– Preheat oven to 350 F (180 C)

– Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased (I used one tulban pan)

– In a bowl, combine flour, baking soda, and salt.

– In a large bowl, using electric mixer beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth. Stir in chocolate chips and walnuts, if using.

– Spread batter in prepared pans. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks.

Source : Book 125 Best Chocolate Chip Recipes by Julie Hasson via Ienas Tsuroiya

No Bake Deliciousness : Tiramisu

For story do visit my photo blog here.


Ingredients :

– 500 gr mascarpone

– 600 ml whipped cream

– 4 tbsp icing sugar (or to your taste, because I usually like it less sweet)


Coffee syrup :

– 250 ml strong espresso

– 100 ml tia maria or other coffee based liquor (optional)

– 1 tbsp sugar – 1 big package of lady fingers – Cocoa powder to garnish


Directions :

– Whipped cream with icing sugar until hard peak add mascarpone and mix well.

Set aside.

– In a 20cm springform arrange lady fingers on the bottom of the tin, sprinkle with lots of coffee syrup.

– Top with mascarpone whipped cream mix. Repeat the whole process until the top of the sprinform tin.

– Set aside in the fridge for an hour.

– Take out from the fridge and open the springform carefully.

– Arrange the rest of lady fingers around the tiramisu and put a nice ribbon to hold everything in place.

– Garnish the top with cocoa powder.



My notes:

– When I mean sprinle with lots of coffee syrup then I mean lots until soaked because you don’t want your lady fingers to be dry.

– If you are in a hurry you can set it aside on the freezer for 15 minutes.

– The original recipe calls of egg yolk but I omit this altogether since I’m not very confident in cooking with raw egg, however I’ve always made my tiramisu this way and I never felt that I’m missing on anything.

– If you live in a tropical climate like Indonesia then use non dairy whipped cream and add 1tsb powder gelatine to your whipped cream mix to stabilize your whipped cream.


Source : Natural Cooking Club

(Masbar) Bubur Ketan Hitam (Indonesian Glutinous Black Rice Porridge)


I’ve been away too long, I know. So many things have happened in the past few months. Maybe at some point soon I’m going to tell you the story but as for now spring has sprung in Europe and I’m trying to get back to the normal routine.

Though spring is here, it doesn’t mean that the weather is all warm everyday, just like typical European weather everyday is not the same. So this type of warm sweet porridge for an afternoon snack accompanied with hot jasmine tea (which of course I brought especially from Indonesia). Enjoy.

Want to join MasBar? It’s a monthy Indonesian food blogger event with no string attached whatsoever. All you need to do is cook the food relating to the theme of the month, take a picture of it, post it on your blog and send the picture and short story to us . Do visit our blog here for more information.

Bubur Ketan Item

For 2 persons

Ingredients:
– 1 cup glutinous black rice (soaked for at least 6 hours, better overnight)
– 100 gr sugar (or as you desired)
– 2 pandan leaves
– 2 liter water

Coconut Milk Sauce:
– 200ml thick coconut milk (I used canned one)
– Pinch of salt

Directions:
– In a saucepan, bring water and glutinous black rice to a boil, stir now and then until the mixture is soft.
– Add sugar and pandan leaves, simmer until it forms porrigde.
– Warm up the coconut milk with pinch of salt.
– Serve the porridge warm with coconut milk sauce.

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