Ogura Pandan Cake

Ogura cake is one of my favourite cake. I love all cakes that have texture like cotton. I personally do not like cake with too much cream or too moist, but ogura cake texture is just about perfect ( not too dry and not too moist).

Ogura itself comes from Malaysia, not Japan ( it is only the name that sounds Japanese). Ogura cake uses the same method as chiffon cake which need us to beat the egg whites and yolks separately. As the result, batter will raise flufilly. I found very popular recipe on internet and this recipe is easy to make with  ingredients that can be found easily in your kitchen. On this blog, I’m going to share you the recipe and of course the result :D

Pandan Ogura Cake

Source : Tintin Rayner

Rebake : Patricia

Mixture A ( yolk mxture):

5 egg yolks

1 whole egg

40ml oil ( I use corn oil)

80ml coconut milk

85gr flour

1 teaspoon pandan pasta

1 teaspoon vanilla butter pasta ( original recipe do not use this, but I prefer to add it)

Mixture B:

5 egg whites

85gr sugar ( I use 95gr because I like sweet)

5-6drops of lemon juice

How to make:

1. Pre heat oven 170 celcius

2. Beat egg yolk until pale, add coconut milk, pandan and vanilla butter pasta

3. Gradually add flour, mix it with baloon whisk until it well combined

4. Add oil, mix it well

5. Beat egg whites with lemon juice, once it foams, gradually add sugar, beat until stiff peak

6. Divide 1/3 egg whites , add it to mixture A, fold it  with spatula (do not beat). Add the remaining egg whites , fold it again

7. Pour the batter into the pan ( I used 20cm round pan), bake with au bain marie method ( steam bath) for  50 minutes (my oven works so slow, I need to bake it around 100 minutes, I dunno why...)

8. Remove from oven and invert into cooling rack, wait until it cool

9. Cut the cake as you wish :D

Tips & Trick:
1. Make sure all the equipment are clean (especially when beating egg whites).
2. You can beat the egg whites first then use the same mixer ( without washing it) to beat the yolk mixture. Result will be the same
3. Every oven is different, you cannot blindly follow the recipe, make sure to keep an eye when baking
4. Do not open the oven door while baking, the cake will shrink as the temperature changes
5. Tap the pan before putting into the oven, this will release the air bubble

My batter before going to oven :)

Baking process, slowly rising up

Fresh from the oven..Perfectly baked :)

Awww, this is such a perfect tea time companion <3

Hope you enjoy this post!

Marble Chiffon Cake - my first attempt

I have been googling and reading a lot of recipes lately, especially my all the time favorite cake which is chiffon cake. On last blog I shared my first trial making Nastar aka Pineapple Tart. Seems like I'm addicted to baking lately :)

On this blog I will share you my first experience in making marble chiffon cake. I could say this cake is not really hard to make. Even you can find the ingredients right away in your fridge. Also, this cake tastes so good, fluffy and it's sin-less cake since it is butter-less.

I found simple recipe on internet which I modified a bit ( yes I really like to modify the original recipe because I don't have digital scale so the original recipe cannot be applied).

Here is my recipe
Mixture 1:
4 yolks
20gr castor sugar
1/2tsp vanilla powder
40ml vegetable oil
40ml full cream milk ( or water if you don't have milk)
50gr flour
10gr corn starch

Mixture 2:
4 egg white
50gr castor sugar
5-6 drops of lemon juice

additional ingredient : 30gr milo powder ( I used Malaysian Milo because it tastes so much better than the Indonesian one)

How to make:
Mixture 1:
1. Beat yolks with sugar until soft and pale (I use balloon whisk)
2. Add vanilla powder and milk, mix it well
3. Add oil, mix it well
4. Add mixture flour and corn starch, mix it well until soft and no lump

Mixture 2:
1. Beat egg white until it's foamy
2. Add lemon juice, gradually add sugar beat until it reaches stiff peak

Gradually add mixture 1 to mixture 2, gently fold it with your spatula
Divide the batter into 2 different bowls
Add milo powder to one of the batters and mix it well
Pour some white batter into chiffon pan ( DO NOT GREASE), add milo mixture
Swirl the batter with fork until it forms pretty marbling effect
Bake into preheated oven 170 celcius for about 50 minutes (or depending on you oven) until it reaches pretty golden brown color





Below is "fresh from the oven" picture



Ooopps we are not finished yet! I know we are too excited seeing this result :D

You need to cooling down the cake by turning the pan upside down so it will hold its structure.
Once it is cool, you can slip the knife to the edge of the pan (don't forget to slip it to the middle part too). Open up the pan and it will look like this

Soooooo pretty right?

This cake is sooo soft, fluffy and well moisturized :D

I could say that I am very happy with the result, or maybe it just a beginner's luck? Hehe ~~

Pineapple Tart aka Nastar ( first attempt)

It's been a while since my last blogs ( 2 years ) and you know whatttt...everything has changed a lot since that time :)

My last blog was about proposal and now thank God I'm MARRIED yayyyyy!!!

Suddenly I remember about this blog and I thought google might delete this account if too long being neglected hahahaha :D

So ever since I got married, I learned how to cook a lot ( my mom said it is very shameful if as a girl I cannot cook). On this blog, I will share you my first attempt in making Pineapple Tart aka Nastar.
As an inexperience beginner it turns quite good and I'm quite satisfied with the result.
I found a good talented mommy on instagram (check IG @tintinrayner). She  is very popular with her baking experiment and I really like how she presents and explains about her cooks.
Honestly I want to try the exact ingredients according to her recipe, unfortunately I don't have enough ingredients on my fridge. It's OK I still can manage to modify a bit with the recipe.

Here is the recipe ( inspired by tintinrayner's but modified by me)

for the dough:
3 yolks
250gr flour
100gr corn flour
100gr castor sugar
50gr milk powder
35gr grated cheese
150gr butter ( I use salted butter)
100gr margarine
1/2 teaspoon of vanilla powder

for the egg wash:
1 yolk
1/2 teaspoon of condense milk ( you can add honey to make the color even brighter)

for fillings:
500 gr pineapple
150- 200gr sugar ( sweetness depending on your preference)
1/2 teaspoon of cinnamon powder
1/2 teaspoon of clove powder

How to make the fillings:
1. Grate the pineapple
2. Pour grated pineapple on your pan and add sugar, cinnamon and clove powder

3. Cook it until all the water dries out and don't forget to always stir it (otherwise it will be burnt)

4. Put the jam in the fridge until it can be molded
5. Mold it with your hand into a small size like this (size shouldn't be too big). After molding I put it back in the fridge

How to make the tart:
1. Mix butter, margarine, sugar and vanilla powder, beat until soft
2. Add yolks and mix it well
3. Add grated cheese, mix it well
3. Gradually add flour and corn flour(which already shifted) , fold with your spatula ( I prefer knead it with my hands) until like dough form like below

4. Take the dough and roll it with your hands, gently press the middle dough with your thumb and add pineapple fillings. Enclose the dough and roll it into a ball shaped (do not touch it so much or the dough will easily cracked while baking)

5. Bake for 150 celcius 10 min (make sure to preheat the oven 10 minute before you bake something )

6. Brush the dough with  the egg wash. Below is before after egg wash

Look at that color!

7. Put it back into the oven and bake it for 150 celcius for 20-25 minutes until its color become golden brown and at this stage you can smell the aroomaaaaa ~~

In my opinion, the result turns well but still got cracked a bit. I guess I'll have to practice again one day :)

The Proposal ♥

Today (7 June 14) was one of the best days in my life. Actually I wasn’t prepared for this day AT ALL ! I wrote this post right after I arrived at home ( I won’t miss every single moment for today!), in fact I’m an absent minded person haha!

Back to last month, around May, I asked him what would he like to have on his 25^th birthday, and he answered he wanted me. I was like, hell yeah I’m yours =D. We’ve been dating for 6.5 years (starting from Nov 2007).

I didn’t realize that his answer would become a superb sweet reality like what happened today.

So were just going to celebrate his 25^th birthday, he mentioned that I had to wear a formal dress. I had no idea what to wear and why would he wanted me to wear formal dress, would he want to propose me?  (this mind just coming out of nowhere). He is not a typical man that cares with what his GF wear for going out ,that’s why I joked him and he was like smiling and said “Hell no, I’m not going to propose you on my birthday, we are just going to have dinner”

He said that he had made reservation at both Rosso and Altitude @5.30. I just asked myself, who would have dinner at that hours? It sounds like tea-time or snack time. He rushed to drive and we were trapped in jam ( you know that Jakarta always in traffic jam). So actually we arrived at 6 or 6.15 just after sunset. He looked really depressed and upset. He drove to a place that we celebrated our 6^th years anniversary last year, yes Altitude @The Plaza, Plaza Indonesia. So I thought okay, here we come again. After arriving at Altitude he said we were not going there. He took me to 49^th floor and when the lift opened I was surprised. Cloud Lounge and Living Room so the place was.

Okay the view was really beautiful and the waitress took us to the balcony where the red sofa with chandeliers placed behind us. In front of the sofa there was a bartender table with fire on top of the list (looks really fascinating). Well everything was cool. Sun had set as it become darker and we ordered meal and drinks. So I went the bathroom and right after back to the sofa, suddenly he took his bag and there was a small box, I knew what he was going to do!

OMG I was like shocked, happy and speechless. “Would you marry me?” he smiled and of course with a really prompt response I said YES ! hahahahha =D. He is not a sweet talking guy but I like how he proposed me straight to the point. I swear I wanted to cry but I was too happy to cry.

Sooooo actually he wanted to propose me during sunset (soooo sweet), but then the plan was not going well haha, nevertheless, I’m really happy and thankful for today. I was proposed by a good looking man at one of the tallest buildings in Jakarta =D (Happy Song by Pharell William keeps playing on my head until now)

Here is our pictures, sorry for bad lighting. The place was so dark and crowded

 Look look how pretty it is!

one of luckiest girls on earth !!!

High Sugar

I've been wondering about the taste of famous Laduree macaron since I know it is a legendary.

How lucky I am when my niece brought me a pretty box of macaron yesterday

just like getting a surprise box!

She bought it from Singapore ( the closest Laduree counter from my country, Indonesia) and I was soooooooo happy ( been dreaming to taste it since long time ago!) =D

 Box of eight macarons

 Contains six flavours (2 more flavours were eaten) =P

 From top left to top right : pink pepper, coconut, caramel with salted butter, pistachio, vanilla, rose petal

 How does it look like

 After tasting all the flavours =)

It supposed to be 8 different flavours in the box (Niece couldn't resist it! =P). You need to purchase 8 macarons to get the box

Taste review:

Rose Petal : Love the scent of rose and the color, delicious!

Pistachio: To be honest, I'm not a big fan of pistachio, so I think it just normal

Vanilla : Just normal

Coconut: You can bite the coconut crumb, coconut lovers gonna like it

Caramel with Salted Butter : Best of the best! Really love it!

Pink Pepper : This is a new flavour, just like the name, taste like pepper (weird)

Texture Review:

Perfect texture, glossy, full (do not hollow), crisp outside and chewy inside!

Credit to my niece : Deviana Nugraha Putri

Thanks to you beb!

Adriano Zumbo salted caramel macaron mix review

Macaron is a sweet temptation that makes everyone falling in love with their cuteness shape and also sweetness flavor. In order to success in making them, you should have tough personality, I'm saying this because this sweet tooth  is really hard to make. Well, even the pro bakers fail to make this at the first try. I failed it too by the way ( I'm a beginner LOL), but my will is stronger than the macaron texture !

So I've been trying to make macaron since I saw them for the first time. It's just like love at the first sight I guess. Last week I got a box of Adriano Zumbo macaron mix from Melbourne, and I was soooo happy to received that since I know Zumbo is one of the most popular macaron in Australia especially in Sydney. The recipe is kind a simple too, just add water and mix, voila it turn out well !

What's inside the box : 

 The packaging 

From left to right : Caramel filling, almond mixture, meringue mixture, 2 pcs of piping bag and a tracing ring

How to make : 

Add 62ml of water (temperature room), mix it

Consistency - lava like

After piping 

 Closed up 

Baking time 

Making the filling

Put it on piping bag

Finish !

1 box can make at least 30 shells or 15 macaron at least, but I made it in smaller shape so I could make like 50 - 55 shells or 25 pcs macaron. 

All you need to do just follow the instruction. Worth to try !!!

Bar B Q Plaza Indonesia

Hi everyone, it has been long time since the last post. Today topic is about food again =P

Do you remember that last month I wrote about BBQ Plaza and yuuuhuuu it has opened!

By the time I heard that the restaurant has opened, I went there with my boyfriend. People who used to study in Malaysia mostly are crazy about this food. No matter Indonesian, Malaysian or Singaporean they are, they just love this food because from what I can see from this restaurant, it always full of guests.

So we ordered supreme beef + pork set ( this isn't the largest size) and additional pork bacon. This set contains of  beef, pork, beef bacon, Australian beef, chicken, prawns, squids, noodle (not the fish noodle), corn, cabbage, and some beancurds.

 Free flow cabbage (if I'm not wrong) 

Review :
1. Taste                      : Thank God it is similar to the one in Malaysia !
2. Location                  : At Puri Indah Mal - Jakarta
3. Place/atmosphere      : Nice decoration and cozy
4. Price                       : More expensive compared to Malaysia one
5. Portion                    : Less if compared with Malaysia one
6. Service                    : Good

What I like :
* The taste of course !
* Sauce, garlic, chilly, and lime are all set up on your table, so you don't have to call the waiter several times just to refill everything
* The place is cozy

What I don't like :
* Expensive and it has less amount of ingredients =P
* They don't have something like privilege card ( for people like me definetely like something like that)
* No free refill for the tea
* They don't give you free rice as the complimentary ( In Malaysia does)

Based on the pro + cons..I'll definitely be back again hahahaha!