Rice and Coconut

I'm in love with this beautiful cookies at a first bite, as you all know French macaron is really hard to make, tricky and moody But as long as you know the oven temperature and not over mixed the batter most of the time it came out perfectly, as a restaurant owner at  BoBoKo Indonesian Cafe  I have to make this "prettylicious" French macaron three times a week. Our customers was surprise they found a french macaron in Indonesian restaurant, I love to tell the story why there is French macarons in our cafe if they ask about it. Ingredients : - 1/2 cup almond flour - 1 cup confectioner's sugar - 2 eggs white - 3 Tbsp granulate sugar - 3 drop purple food coloring Filling : - 8 oz mascarpone cheese/room temperature - 4 Tablespoon powder sugar - 3/4 cup stonewall kitchen blueberry jam Preparations : - Line two cookies sheet with silicon baking mate combine powdered sugar,almond flour in a food processor, pulse into fine powder

This nutella sponge cake roll is so light and fluffy, Raspberry cream is perfectly balance the taste. Ingredients: - 6 large eggs room temperature, separated egg yolk and egg whites - 1/4 cup granulated sugar and 4 Tbsp - 3/4 cup nutella Cream filling - 1 cup heavy cream - teaspoon vanilla extract - 1/2 cup seedless raspberry jam ( beat until stiff peak ) Direction: Preheat  oven on 350 F Lightly butter sheet pan with spray and flour,lay with parchment paper on top Beat 6 large egg yolk and granulated sugar on high speed Add nutella, beat until combine until silky smooth transfer into large bowl whisk egg white until foamy, add pinch of salt until soft peak add 2 table spoon granulate sugar until stiff peak fold the white egg into egg yolk mixed  little bit at a time do not over mix pour into sheet pan on parchment paper, spread the batter evenly bang the pan  few time to break up the bubble bake into the oven for 15-17 minutes To keep them moist sp

I can't believe is fall season already times just flies, And it's been a while for me to post on here too but I will try to keep update as I can. The secret ingredients on this bundt cake are matcha latte powder and white chocolate morsels, Melted white chocolate on top makes the cake crisp but moist inside and I love the light green color from matcha latte powder. Ingredients : - 1 1/4 cup all purpose flour - 3/4 cup matcha latte powder - 1/2 tsp baking powder - 1/4 tsp baking soda - 1/4 tsp salt - 1 cup white chocolate morsels - 1 stick unsalted butter softened - 3/4 cup sugar - 1 large egg - 1 tsp vanilla extract - 1/2 cup plain Greek yogurt - 3/4 cup milk Direction : Preheat oven to 350 F spray bundt cake pan with non stick spray In a medium bowl whisk together dry ingredients, flour,matcha latte powder,baking powder,baking soda and salt until combine, set aside Beat butter and sugar in a mixer bowl at medium speed until light and fluffy,

Ingredients : - 1/2 cup almond flour - 1 cup confectioner's sugar - 2 eggs white - 3 Tbsp granulate sugar - 3 drop red coloring Filling : - 8 oz mascarpone cheese /room temperature - 4 Tablespoon powder sugar - 3 Tablespoon blueberry or strawberry jam Preparations : - Line two cookies sheet with silicon baking mate combine powdered sugar,almond flour in a food processor,pulse into fine powder sift mixture into medium bowl,discard large pieces - Beat egg whites in large bowl with electric mixer at medium speed until foamy add 3-4 drop red food coloring, gradually add 3 Tbsp granulated sugar,beating at high speed about 2 minutes or until mixture foam stiff,shiny peaks. - mix well to incorporate powder sugar and almond, Incorporate the beaten egg whites into the dry ingredients using large spatula,mix well ( not there is no need to fold the mixture ) Then work in the mixture (macaronage ) using plastic scraper, press down well with the scraper,going

I love the softness about the cream puffs, slightly sweet and crisp on out side, the cream filling make this dessert taste special, you can fill with simple whipped cream or homemade vanilla cream, Just an idea if you like nutella add into vanilla cream it taste well together. Ingredients : two dozen buns / puffs - 1 cup all purpose flour - 1 tsp sugar - 1/2 tsp salt - 1 stick / 8 spoon unsalted butter room temperature - 1 cup water - 5 large eggs room temperature (one for egg wash) Directions: Preheated oven on 400 F Mix the flour with sugar and salt In a sauce pan bring water and butter to boil until  about boiling and all the butter melted Remove from the stove, add flour mixture and stir, Put back on the stove and stir about a minute or so let them cool or release the steam in mixer on low beat for about two minutes until lukewarm Beaten 4 eggs  add into lukewarm flour paste little bit at a time, beat until you have smooth glossy paste place teaspoon o

I made gluten free version of this standard  peanut butter nutella cookies   I combined coconut flour and rice flour and I use vegetable oil and milk for moisturize the cookie batter instead of butter, It turn out really good it has chewy bite to it, Creaminess of peanut butter and nutella is good combination on these cookies. Ingredients : - 1 whole egg - 3/4 cup sugar - 1/2 cup vegetable oil - 2 eggs yolk - 3/4 cup creamy peanut butter - 3/4 cup nutella - 3/4 cup coconut flour - 1/2 cup rice flour - pinch of salt - 1/2 teaspoon baking soda - 1/4 cup milk Directions ; In a mixer beat one whole egg,sugar and vegetable oil until light and fluffy Add egg yolk one at a time, add creamy peanut butter and nutella and add egg yolk one at a time. In a bowl combine coconut flour,rice flour,pinch of salt and baking soda, beat until combine Preheat oven on 350 F place parchment paper on baking pan Shape the dough into a small , put on the baking

These gluten free brownies made out of three combination of flours ( rice,almond and coconut flour ) As an experiment I'm glad it turn out well I'm satisfied with the recipe and I'm glad that my friend who is gluten free really like it. The peppermint bark topping make this gluten free brownies more tasty and colorful and I definitely will make it again and mark it as special gluten free dessert. Ingredients : - 3/4 cup rice flour - 3/4 cup almond flour - 1/2 cup coconut flour - 1/2 cup unsweetened cocoa powder  - 3/4 cup sugar - pinch of salt - 3/4 cup vegetable oil - 4 eggs - 1 tea spoon vanilla extract - 1 cup peppermint bark ( chopped ) Directions  Preheat oven to 350 F, Lightly spray  9 x13 baking dish with cooking spray In a mixing bowl,combine the rice,almond and coconut flour,sugar,cocoa and salt In another bowl, combine the oil,eggs and vanilla, Add the wet ingredients to dry ingredients ( rice flour mixtures

I have leftover of dulce de leche / caramel that I need to use up soon,but I don't have enough to make anything with it, So I mix it with nutella to make topping for mini eclairs, It was perfect bite size eclairs with rich combination of caramel and nutella. Pastry: - 8 Tbsp unsalted butter plus extra for greasing - 1 cup water - 1 cup all purpose flour,shifted - 4 eggs, beaten Filling : - 1/2 cup nutella - 1/2 cup dulce de leche / caramel Direction : Preheat the oven to 425 F/220 C grease two baking sheets,Heat the butter and water in a pan until boiling. remove from the heat,quickly tip in the flour and beat until smooth,transfer to a bowl. Gradually beat in the eggs with an electric handheld mixer,until glossy. spoon into a piping bag with a large plain nozzle and pipe up to eighteen 31/2-inch/9-Cm finger on the baking sheets Bake in the preheat oven for 12- 15 minutes,until golden brown Cut a slit down the side of each eclair to

If you are a fan of peanut butter and nutella you will like this rolled up,  Especially roll together with banana in warm flour tortilla and drizzle with caramel sauce, Oh it was messy-lycious :) That what I describe about this roll up, messy and delicious :) and you only need few minutes to prep and serve. Ingredients : - 2  sheets flour tortilla - 2 Tablespoon peanut butter ( creamy  or crunchy) - 2 Tablespoon nutella - 2 banana - caramel sauce (optional) Preparations : In a small bowl mix peanut butter and nutella until combine Heat flour tortilla in skillet about 10 second until soft Spread peanut butter nutella mixture on flour tortilla Slice a banana and put on top of spread mixture and roll it, cut in half and drizzle with caramel sauce if you like.

I hope everyone have a great thanksgiving holiday with family and friends and safe travel home this weekend, I have to work on thanksgiving day but I still had a great time and enjoy thanksgiving dinner with friends and family. I don't cook whole lot but I still have a chance to make this raspberry tart cookies to share with them. Ingredients : -  1 1/2 cup all-purpose flour,plus extra for dusting - 3/4 cup confectioner's sugar,sifted - 2/3 cup ground almonds - 1/2 cup butter - 1 egg yolk - 1 tbsp milk - fresh raspberry Topping - fresh raspberry - lemon ginger curd  or store bought lemon curd Preparations : Sift the flour and confectioner's sugar into a bowl,stir in the almonds,Add the butter Rubbing in until the mixture resembles breadcrumbs, Add the egg yolk and milk and work in until the dough binds together,Wrap in plastic wrap and chill for 30 minutes Preheat the oven to 375 F Roll out the dough on lightly flour surface about 1/4 inch thic

When I make these cookies I can't stop to try the cookie dough it taste so good creamy, rich and not too sweet, peanut butter and nutella is such a good combination on these cookies, I was thinking maybe add banana next time it sound good. Ingredients : 2 dozen cookies - 1 stick unsalted butter / room temperature - 1/2 cup sugar - 2 egg yolk - 1/2 cup creamy peanut butter - 1/2 cup nutella - 1 cup all purpose flour - pinch of salt Directions ; In a mixer beat butter and sugar until light and fluffy add egg yolk one at a time, add creamy peanut butter and nutella add flour with pinch of salt,beat until combine Place cookie dough on plastic wrap and put in the fridge for about 30 minutes Preheat oven on 350 F place parchment paper on baking pan shape the dough into a small balls, put in the baking pan within inch a part bake for 15-18 minutes.

I made two dozen of french macarons for my co-worker, So I have to use the egg yolks for something else for sure, so I create creamy peanut butter cookies. It was perfectly delicious, the power of egg yolk make this cookies crunch but soft in the inside it's melt in my mouth. Of course I can't eat all these cookies so I have to share with with friends. Bay the way  I'm glad I found these boxes from party city store, it's originally mini cupcakes box,but it looks perfect for these macarons. Ingredients : 2 dozen cookies - 1 stick unsalted butter / room temperature - 3/4 cup sugar - 2 egg yolk - 1/2 cup creamy peanut butter - 1 cup all purpose flour - pinch of salt Directions ; In mixer beat butter and sugar until light and fluffy add egg yolk one at a time, add creamy peanut butter add egg flour with pinch of salt,beat until combine Place cookie dough on plastic wrap and put in the fridge for about 30 minutes Prehea

I bought fresh blackberry from a farmer's market, but the taste is too sour not sweet at all, I don't want to waste it, So I mix blackberry with mango and mango jam and made mango blackberry tart. a sweetness from mango and mango jam is good balance with this sour blackberry, It's good combo. Ingredients : - 1 ripe mango - 1 1/2 cups fresh blackberry - 2 tablespoon sugar - 1/2 cup mango jam Pastry : - 1 3/4 cups all-purpose flour,sifted - pinch of salt - 1/2 cup butter / cold - 1 teaspoon vanilla extract - 5 Tbsp cold water - 1 egg Direction : Preheat oven on 350 F Peel and cut mango in cube, drain blackberry with cold water,set aside For the pastry, place the flour,salt,butter and vanilla extract in a food processor and process until the mixture resembles fine bread crumbs, add just enough water to bind to a soft but not sticky dough. Roll the dough by square not too thin. brush the edge with egg wash Spread the dough with mang

This is one of my favorite fruits crisp so far, mango mix with berries ( blueberry,raspberry and blackberry ) mixed with Asian spices fresh ginger,nutmeg and lemon zest and  lemon juice. Since the fruits have natural sweet taste in it, So I only add sugar on the crisp topping to adjust the sweetness. This dessert  can be served warm and served with a scoop vanilla or strawberry ice cream for a treat. I made this dessert about two years ago as one of the menu for  the event of  foodbuzz 24x24 , and I make it again yesterday for dinner with friends. Mango berries ginger crisp Ingredients : - 2 cups black berries - 2 cup raspberries - 3 cup blueberries - 2 mango/ peeled,pitted and cut in cube - 2 tbsp grated ginger - 1 lemon zest / juice - 1/2 teaspoon grated fresh nutmeg Topping crumbled / crisp - 1 cup granola - 1 cup oath - 3/4 cup brown sugar - 3/4 cup flour - 1 stick unsalted butter/cold (Mix all ingredients into food processor just process unti

I say this so many times mango is one of my favorite fruit that I always have in my kitchen, I just love anything about it. Of course I like to experiment anything with mango flavor  here is some of  mango recipes  on my blog. And this time I try to make marzipan whirls  cookies with mango jam for the filling in the center it taste good together with almond paste and the cookies is golden brown,crunch and not too sweet. I bring them for the meeting last thursday,I'am glad that everyones enjoy it, I will make it again soon with different flavor. Ingredients: - 1 cup unsalted butter,softened - 4 Tbsp superfine sugar - 1/2 teaspoon almond extract - 2 cups all purpose flour,sifted - 2 Tbsp milk - 4 Tbsp almond paste - 8 Tbsp mango jam,warmed - confectioner's sugar for dusting Directions : Preheat oven to 375 F,place 16 paper liners in a Muffin fan place the butter,sugar and almond extract in a mixer and proses until pale and fluffy Add the flour

What I like about this no bake nutella cheesecake is the pie crust and is very easy to make. I add marshmallow with melted butter and stir into  Graham cracker crumbs   to make solid, gooey pie crust. Cream cheese and nutella has rich flavor so I made this pie really thin but you can make thicker if you like. Ingredients : - 2 cup graham cracker crumbs - 2 Tbsp melted butter - 2 cups marshmallow - 8 oz cream cheese / room temperature - 1/4 cup nutella Directions: - In a medium bowl heat the butter in microwave about 20 second or until melted remove. Add marshmallow and stir,back into microwave, and heat for less than a minutes or until melted, stir immediately and pour cracker crumbs into melted marshmallow stir evenly until the crumbs stick together. Transfer into 9 inch round pan, and fresh them evenly, put in the fridge Meanwhile, In a mixer beat cream cheese and nutella until combine, pour into pie crust and keep in the fridge for 30 minutes or so and read

White chocolate morsel well blended with grated coconut and coconut oil, chocolate morsel is really sweet, so I reduce amount of sugar to add more chocolate morsel on top, It was perfect the white chocolate lightly melted and brown on top, I also made with  banana  and this crusty  loaf bread Ingredients: - 1 stick unsalted butter room temperature - 1/4 cup coconut oil - 1/2 cup dark brown sugar - 2 eggs - 2 1/2 cups self raising flour - 1 teaspoon ginger powder - 1/2 teaspoon clove powder - 1 teaspoon cinnamon - 1 teaspoon vanilla extract - 1 cup grated coconut - 1 cup white chocolate morsels/toll house by nestle  Direction : Preheat oven to 350 degrees F/ 175 degrees  In a large bowl, combine self raising flour,ginger powder,clove and cinnamon powder, In a separate bowl, set aside In a stand mixer cream together room temperature  butter,coconut oil and brown sugar. Add egg one at a time and vanilla extract add  a cup grated coconut into butter mixture,stir and

Ingredients : - 1 stick unsalted butter,softened - 3/4 cup sugar - 2 extra large eggs - 1/2 teaspoon vanilla extract - 1 cup flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup coconut milk - 6 oz sweetened grated coconut Coconut curd frosting : - 1 cup coconut curd - 1 cup cream cheese softened - 2 Tbsp confectioner's sugar - 2 Tbsp coconut milk ( Mix all frosting ingredients together until smooth and fluffy ) Directions : Preheat oven on 350 F In a mixer beat butter and sugar until light and fluffy add beaten egg one at a time,add vanilla extract Sift all dry ingredients together (flour,baking soda,salt) Add flour mixture into batter, mix well add grated coconut  and coconut milk and beat until combine line 12 large or 24 mini cupcakes liner in mini muffin pan fill with the cupcake batter bake for 18- 22 minutes or until risen / toothpick comes clean Let them cool, and fill and decorate cupcakes with coc