Rice and Coconut

This is the first time I use the silicon baking mat to bake French macarons, I'm glad I bought it, It's worthed. I'm obsessed with the French macarons at first bite,  Since then I keep try and trying to make it, even though sometimes it's not work out the way I wanted. I try to make it looks better each time, as far on round shape my new purchased silicon baking mat  help me a lot to keep round shape, to stay round on the mat until ready to put in the oven and I'm happy with it. This time I made dulce de leche macarons filing with two combination ingredients cream cheese and dulche de leche, it taste like caramel cheesecake on macarons, Now that's a winer ;) Ingredients : - 1/2 cup almond flour - 1 cup confectioner's sugar - 2 eggs white - 3 Tbsp granulate sugar Filling : - 8 oz philadelpia cream cheese /room temperature - 6 Tablespoon dulche de leche Preparations : - Line two cookies sheet with silicon bakin

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

I use matcha green tea powder to add color and taste on this macarons and filled with store-bought  Dickinsons creme coconut curd   it turn out taste really well together. Compare to the first  green tea macarons   I made last year, This time is definitely looks better and smoother, I still learn how to make it looks perfect, So never give up to try again and again! Ingredients : - 1 cup powdered sugar - 1/2 cup plus 1 tablespoon almond flour - 2 1/4 teaspoon matcha ( green tea ) powder - 2 egg white room temperature - 5 tablespoon granulated sugar Filling: -  Creme coconut curd Preparations : - Line two cookies sheet with parchment paper combine powdered sugar,almond flour and  matcha powder 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,beat with vanilla add granulated sugar,beating at high speed 2-3 minutes until mixture f

Is nice to have three days off in a row without a plan, So I can do anything I want but I try to keep busy with something I love,cooking and baking in my tiny kitchen. Cardio exercises longer than usual because I love the foods so I have to keep balance between what I ate and exercises regularly it's very important. Anyway after I made  green tea macarons , I treat my self with fist time made simple green tea latte with coconut cream and fresh grated nutmeg as a twist , It was perfect that what I want it and is dairy free as well. Ingredients :  serve for 2 - 2 1/2 cups almond milk - 2 Tbsp matcha green tea - 1  Tbsp honey/sugar - 2 Tbsp coconut cream - pinch of nutmeg Preparation: In a sauce pan heat almond milk until slightly boiling, add  matcha green tea and sugar  or honey whisk until dissolved, pour into two coffee cups add a tablespoon coconut cream on each cup and sprinkle with fresh grated nutmeg as optional stir and ready

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 found this organic coconut palm sugar  on baking isle at Target, I know I am going to make coconut palm sugar sauce or we called it "kinca" a thick sauce use in some Indonesian traditional dessert, can be use on any sweet rice /glutinous rice  dessert or simply just drizzle on ice cream as a twist for experience a new taste. I created the sauce with only three ingredients with pinch of salt As you in a picture below I use the sauce for pandan rice balls is steamed glutinous rice with aromatic pandan leaves and pandan paste for color. Ingredients : - 1 1/2 cup  organic coconut palm sugar - 1 1/2 cup coconut milk - 3 pandan leaves or vanilla extract - pinch of salt Directions: - Put all ingredients In a sauce pan and simmer on low heat until coconut palm sugar dissolved it take less than ten minutes to cook,  stir frequently, let them cool and store leftover in a jar and put in the fridge.

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas