1020 days #musaromas and he’s done watching show in the planetarium (25 years ++ sooner than me) followed with some repetition of the word “planet” #anakzamannow 👦🏻 Mama hampir nulis review di sini tapi akhirnya pindah ke blog karena kepanjangan 😂 Tunggu update-nya di Story ya, om tante eyang friends-nya Musa! (Dia panggil semuanya itu “friends”) 💓 . . 200 days ago he could only say a few sentences and mostly talk in words or phrases (I posted the review on this account too), but now? I’m overwhelmed with his “kicauan” which barely stopped since he wakes up in the morning until he instructs everybody else at night, “Papa, Mama, close eyes! Cover face with blankie” (while he’s literally covering our faces forcing us to sleep along with him) 🤣 . . A little review about TSUKUBA: Not so many fun kid places to explore at Tsukuba by the way, so we miss Tokyo a lot and hope to not move here (meski desas-desus dari kantor makin kenceng, doa harus lebih kenceng) 😬 CAR is a rule to gain more happiness here I think.. haha.. (karena Mama ga betah kalo ga bisa ke mana-mana), reminds me to Michigan life 🚗 😉 I even couldn’t find playground in four parks within 1 K radius from hotel to the station! Compared to Tokyo where like every block has playground, I prefer to fight the city crowd than struggle spacious town. . . . . . #mamablogger #kidlife #toddlerfun #toddlersofig #twoyearsold #parentlife #mommyhood #mommyandson #motherson #lifeissweet #trulyblessed #forevergrateful #momlifeisthebestlife #letthemexplore #borntobegreat #thoughtoftheday #facingthefuture #nomadlife #adventurous #adventurers #tsukuba #japan
イチゴがたっぷりCharlotte Cake！One of my dreamt cake came true 😍 And this is another “never ate yet made it on my own food” 😬 I was always curious to what’s inside a beautiful round cake with lady fingers arrangement outer. It turned out I then also made #mousse for the first time! I didn’t have interested to try mousse before this since little I knew it uses raw eggs, though many resources say it’s safe for eating raw egg even kids. The strawberry mousse in this cake used no egg at all, instead it needed gelatin from strawberry syrup, which is also new thing for me (in the previous cake I told you that was my debut using this magical substance). Unfortunately the mousse wasn’t smooth as I thought to add more strawberry syrup after it got thickened 😅 . . 👩🏻🍳 Step by step to arrange this cake and detail of ingredients are available soon in my blog (by tomorrow). Subscribe ea5512.web.id for getting updated to our new posts 😊 . . Pas bikin kue ini yang kepikir adalah “ini kue cocok buat yang males bikin sponge cake” karena emang kalo mau diisi mousse aja bakal selesai juga tanpa perlu baking sama sekali. #recipega kebetulan gagal bikin strawberry cake (terlalu padat sepertinya karena resep cake andalan nggak cocok dipakai dengan strawberry puree 😫) yang aslinya buat base, jadi ganti rencana pakai mousse dan reused sisa kue coklat dari cake sebelumnya aja 😜. Cuma si cecoklatan malah bikin penampakannya agak berantakan pas diiris, nyampur sama yang pink-pink. Namun, bagi khalayak pengajian di mana kue ini launched mah penampilan nomor sekian. Yang penting rasanya cucok. Wkwk.
Inspiration came from many resources, but mainly I adopted the recipe and followed the instruction from Natasha’s Kitchen. The main differences were I changed raspberry into strawberry and I didn’t make the sponge cake.
Here is my version 😉 Continue reading
Bare yourself.. chocolate and strawberry are showing up everywhere 😝 This time I tried to make soft chocolate glaze instead of crisp chocolate ganache, so that gelatin was finally used in #recipega kitchen for the very first time. . . Recipes from Cookpad Japan (cake), Choco Recipe (cream), @homecookingadventure (glaze). I put all the links in the blogpost. See detail of this choco cake making at my ea5512 blog (Method in Bahasa Indonesia 🇮🇩)👩🏻🍳 . . Cerita di balik kue ini: Dua hari lalu kangmas bilang mau bikin cake buatku, padahal doi cuma setahun sekali turun gunung ke dapur. “Punya baking powder? Baking soda? Cocoa?” tanyanya. Jelas lah ada semua. Itu kan basic, hellooo. Wkwk. Okelah let’s see.. kayanya doi mo bikin kue coklat.. ternyata hari-H ada dinas ke luar kota. Pastinya pulang malam. Jadi saya nggak berharap banyak rencananya terwujud. . . Jam 9 lebih ditungguin kagak pulang-pulang, daripada bete n kuciwa nggak karuan, akhirnya akulah yang eksekusi wacana “bikin kue” 🙄 Kata @sstefchan itu namanya teamwork, ada yang buat plan, ada yang realisasiin 😬 Whatever lah yang jelas pas doi pulang jam 10 malem, kangmas protes karena kuenya udah jadi 🤭 . . Resep lengkap dari kue sampai saus coklat, tips dan trik pembuatan/penyusunan, foto-foto before and after ada di blog juga, ya! Cus buru cek 😊
Chocolate cream: http://www.choco-recipe.jp/milk/smartphone/
All measurement here is based on what I used for the cake in frames
🎂 Cake (3 layer, round pan 18cm)
3 large eggs (cold OK)
120 g brown sugar (gula putih OK)
90 g all purpose flour (tepung terigu)
30 g cocoa powder
30 g butter —> melted
🥛 Chocolate cream
200 ml heavy cream
100 g chocolate bar —> grated
50 ml sweetened condensed milk
90 g semisweet chocolate chips
70 g brown sugar
55 ml water
5 g gelatin powder
13 g unsweetened cocoa powder
Posted from egadioniputri‘s InstagramNever ate #klappertart, but I tried to make it yesterday (2/10) to use up SIX leftover egg yolks. It turned out simply creamy #custard (#カスタード) mixed with the #coconuts meat (ココナッツ身) and sliced almond + raisin sprinkles😅 #recipega . .
👩🏻🍳 Recipe by @justtryandtaste (I made 150% portion of ingredients, except sugar)
Insert pics show the main steps: (1) Eggs mixture (2) Milk mixture (3) Custard making by mixing 1 + 2 (4) Coconut meats addition 📝 Bagian yang agak tricky dan ada kemungkinan gagal kalo nggak biasa bikin custard di klappertart ini adalah pengadukan terakhir adonan (gambar insert no.3) agar tidak bergerindil. Seperti kata pemilik resep, harus kuat ngaduknya sampai adonan nggak punya kesempatan untuk menggumpal. . . Habis goreng ayam KFC pasti kuning telur nyisa banyak.. potong empat ekor buat pengajian, ternyata butuh enam biji putih telur. Setelah hunting resep berbahan kuning telur sebanyak itu dan menimbang ketersediaan bahan di rumah, resep #dessert khas #Manado inilah yang cocok. 🍯 Jajanan ini eneg kalo dimakan dalam jumlah banyak sekaligus dan lebih enak kalo dingin 😋 . . . . . . . #mamablogger #foodblogger #resepklapertart #cookingathome #foodinstagram #cookingtime #inmykitchen #recipeoftheday #yummymummy #eggyolk #indonesianfood #ママの時間 #ママタイム #私のおいしい写真 #doyanmasak #jajanantradisional
Every year, when the strawberry floods in the market, “pretty foods with the strawberries” image starts disturbing my mind too. The desire to put it on a dessert is much bigger than eating it sono mama (Japanese term to imply something “as it is”) like other fruits. Haha.. so here is the mochi version. See the recipe below.
Second trial for “Daifuku Mochi” (mochi with strawberry and red bean paste inside) after messy folding in the first attempt a year ago. I noted that the dough should be not too dry, elastic, yet not sticky to yield a good #mochi. #recipega . . 👩🏻🍳 Recipe is available at ea5512 blog (see link in my profile). Subscribe to get more updates!
I’m throwing poll in my Story about this #イチゴ大福 (ichigo daifuku – mochi with #azukibeans filling and #strawberries) —> Do you like #mochi with the #strawberry inside or outside? <— The current result: most people prefer strawberry in like shown in this pic 🍓 #recipega . . 👩🏻🍳 Recipe is available at ea5512 blog (see link in my profile). Subscribe to get more updates!
Still about #mochi.. oh I’m in love with the #cuteness 😂 It’s yes to say that the #strawberry-in version is better in taste because the #strawberries can be eaten together in one bite with the #redbean paste and balance its #sweeteness, BUT for the look, strawberry-out version seems more #appealing eh.. #tempting 😂 #recipega . *efek abis interview jadi ngomongin appeal point.. wkwk . . Andaikan bisa kirim ini ke @mutiarani_mutiarani buat 🎁 ultah 😍 Barakallah, teteh angkatku! 😆 . 👩🏻🍳 Recipe is available at ea5512 blog (see link in my profile). Subscribe to get more updates!
Recipe for ICHIGO DAIFUKU MOCHI
》150 gram (1 cup) MOCHI FLOUR (もち粉), or any kind of rice flour in Japan 👉🏻 I used 上新粉 (joushinko) which is cheaper than mochi or shiratamako flour, even it’s sold in 💯 yen shop 😂
⚠🇲🇨 Jangan pakai tepung beras dari Indonesia karena teksturnya beda sama beras Jepang, nggak akan bisa kenyal begini ntar
》30 gram (2 Tbs) SUGAR 👉🏻 I used powdered sugar
⚠ Sift together sugar and flour before use
》200 ml (1 cup) WATER
》POTATO STARCH aka katakuriko (片栗粉) as needed, this is used during working with the mochi dough
》FOOD COLORING if needed
》minimal 250 gram sweetened RED BEANS PASTE aka an (餡), use koshian (漉し餡) instead which is finer than tsubuan (粒餡)👌
》STRAWBERRIES, pick the small ones
(1) Microwave use 👉🏻 In a heat-proof bowl, mix flour-sugar mixture with the water, stir until all powder is dissolved. Cover with plastic wrap, steam in 600 W for 30 seconds.
⚠ In this step, I had divided the white and pink mochi dough in the different biwls and steamed them together. Pink mochi got ready sooner because it’s less volume.
For steaming mochi dough, basically you can use microwave, steamer pot, or even sauce pan like custard making (yet be careful of overcooked risk). I used microwave for easy handling. Don’t worry it’s totally safe for your health 😊
(2) Take dough out of microwave/pot, uncover, and stir 👉🏻 some of the dough may have been clotted, that’s what we want to see
(3) Repeat step 2 for 3-4 times until dough gets like glue and pick able with your hand
(4) In between the time of waiting your dough ready, make the fillings. Scale koshian for two types of mochi:
⁃ 25 gram koshian balls for mochi with the strawberry outside 👉🏻 we’re going to put the strawberry on top after split the mochi + filling 3/4 height
⁃ 20 gram koshian balls for mochi with the strawberry inside 👉🏻 flatten it and make it thicker in the center, then use it to wrap each strawberry (see my video)
⚠ Use the plastic wrap to help you shape the balls
(5) In the table/countertop you’ll use for shaping mochi, sprinkle katakuriko to avoid the dough gets sticky on the surface. Flatten the dough with your palm or roller, make it 3-5 mm thick, cut into squares.
⚠ I tried with round shapes, but it left much remaining dough which made the bottom side of mochi wasn’t good look (the overlapped folds seemed so obvious)
(6) Put koshian ball in the center of squared dough, bring all sides of square to the top covering the koshian ball, make them folded just like when you wrap a box with fabric (see picture below)
(7) Pinch the dough layers in the bottom of mochi to make it neat and smooth
For the daifuku mochi with the strawberry inside
(8) Split the mochi in half heightway to see how beautiful the strawberry and paste combination look like
For the daifuku mochi with the strawberry outside
(8) Cut the center from the top to the bottom for about 3/4 height of mochi, then put strawberry on it
Enjoy! Keep your mochi moist by storing it in a covered container for later consumption.