Earlier this week, I went to do my bi-annual dental exam and forgot to bring cash to pay the dentist. The receptionist pointed me to an ATM inside a corner liquor store, but the store looks rather sketchy. Instead, I walked into a nearby grocery store which looks so much more reputable and asked if they do cash back to which the cashier lady said yes, so decided to buy some bananas to do the cash back. And that’s the story of how I ended up with an extra bunch of bananas, and they are going to become this super delectable double chocolate banana cake (or call it bread and eat it for breakfast). And, in case you are wondering, nothing wrong with my teeth, woohoo, a regular cleaning is all they need.
It is super rare that I make a step-by-step shot, but decided to give it a try and I hope you like it. Here is the explanation for the first 4 photos:
Peel 3 ripe bananas,
mash them with fork (should get a bit more than a cup worth of mashed banana,
add melted butter, brown sugar, egg, and vanilla extract,
then stir until well mixed.
For the next 4 photos:
Sift all purpose flour, cocoa powder, baking soda, and salt,
stir just until combined,
then add chopped dark chocolate chunks, mix a bit,
and pour the whole thing into a greased 9″x5″ loaf pan.
Then bake in a (175 Celsius) 350 Fahrenheit oven for about 1 hour, or until a cake tester comes out clean.
Phew, that was kinda fun. Once the cake is done, let it rest first in the pan for about 15 minutes. Then run a knife along the edges to loosen the cake. Invert the cake to a wire rack and let it cool completely. You can serve this warm, or room temperature. If you are going to finish the cake within 3-4 days, you don’t even have to store it in the fridge. To make this even more delectable, serve with whipped cream/ice cream and fresh berries.
Home / All Recipes / Indonesian / Roti Coklat Pisang Cream Cheese – Chocolate Banana and Cream Cheese Bread Rolls
Roti pisang coklat (banana and chocolate bread) is most definitely among the top three most popular and beloved bread in Indonesia. Even after the coming and going of many bread trends, this humble bread just chill and relax, assured in its position, even most newcomer bakeries are forced to offer this in their many varieties of bread just to appease the market. For a richer mouthfeel experience, some offer shredded cheddar cheese along with the standard banana and chocolate, but I think for the ultimate indulgence, cream cheese is definitely the way to go. If you are watching your weight, feel free to skip the cream cheese and just use banana and chocolate.
Saba Banana or Cavendish/Regular Eating Banana
Generally, we use saba banana (Indonesian: pisang kepok) for the filling, but you can also use regular cavenish/eating banana such as Dole from most groceries. Choose the ones that are ripe but still firm, this way the banana is already sweet but the firmness makes shaping the bread rolls easier. I use half a banana per bread roll and I think it is enough, if you prefer a more filling bread, use one banana, but you may want to reduce the amount of bread rolls from 20 to 12-16 (depends of the size of your bananas).
Simple Bread Rolls Shape
You can shape your bread rolls however you want. This time, I simply place the filling at the center of the bread dough, then fold each of the two edges over the top of the filling, making sure the two edges overlap. Pinch the two edges together to ensure the filling doesn’t leak out during baking.
Storing Leftover Bread Rolls
If you can finish the bread in 3 days, you don’t even need to refrigerate the breads. Otherwise, I usually place leftovers in an air-tight container and reheat in microwave for 10-15 seconds and they are soft and fluffy again just like out from the oven.
Home / All Recipes / Indonesian / Roti Pisang Keju Coklat – Chocolate, Cheese, and Banana Bread Rolls
Are you a lover of sweet filling bread or savory filling bread? For me, I love sweet filling bread more, but my husband loves savory bread more, but even he will happily inhale these chocolate, cheese, and banana bread rolls. Most Indonesians love this triple combo in our bread, and it is hard to find someone who can say no to this. Just one bite is usually enough to convert a person into this triple combo of chocolate, cheese, and banana a fan. So, do give this a try if you are into the mood to bake some bread.
For the bread dough, I am using this super popular and super reliable bread dough called killer toast popularized by Victoria Bakes. Most Asian bloggers and foodies should have heard and probably at least given this dough a try. And if you haven’t, I highly recommend this easy bread dough, even for beginners in bread making 🙂
As you can imagine from the name “killer toast”, the original intention of the dough is to make Asian bread loaf, for cutting into slices and make into toast for breakfast. But this dough is also really good to create multitude of Asian bread rolls, the kind one encounters in any Asian bakery. The great thing about this dough is the fact that it needs only one rise. So, once the dough is kneaded (be it by hands or with machine), just shape and fill (if you want to include filling), wait for the dough to rise (about 45 minutes to 1 hour in warm kitchen), then bake to perfection.
I have made many different bread with this particular dough, each and every one has yielded a very satisfying result. As you can see from the photos, the bread is super soft, with really fluffy texture, and it stays this soft and this fluffy for up to 3 days without refrigeration. When I make a huge batch of bread, I store them in tupperware, and chill in the fridge for up to 1 week. Any chilled bread will be reheated in the microwave (about 15 seconds is usually enough) to return it to soft, fluffy, and warm state, almost as close as how the bread is when out from the oven. But you really must try a just-out-from-the-oven bread, it is super good, and it rivals the one sold in bakery.
If you love corn flakes and chocolate chips cookies, then you are guaranteed to love this easy to bake corn flakes chocolate chips cookies.
These cookies were all the rage back when I was still a little kid in grade school. I have never seen these sold in the States, and even back home in Indonesia, this stuff is next to impossible to buy nowadays.
Luckily they are the easiest thing to bake. If you can bake a batch of chocolate chips cookies, you can definitely bake a batch of corn flakes chocolate chips cookies.
What you need
Those that bake chocolate chips cookies AND eat corn flakes for breakfast regularly will most likely have everything ready to go.
Just from the title, you know you will need corn flakes and chocolate chips.
You will also need all-purpose flour, baking powder, butter, egg, confectioners sugar, vanilla, and salt.
Simple stuff, really.
If you own an electric mixer and a medium-size cookie scoop, mixing and shaping these cookies will be a breeze. But you can still mix the cookie dough without an electric mixer, in which case a spatula will be your best friend.
You can shape the cookie with nothing but 2 spoons, one to scoop out some cookie dough, and the other to help push the dough on to baking sheet. Your cookies might not be as pretty (or regular) if you use spoons, but they should still taste mighty delicious, which is the whole point of baking these in the first place.
These cookies don’t expand during baking
I hate it when cookies recipes don’t tell me beforehand whether the cookie dough will expand or not during baking, so I will let you know so you can space your cookies accordingly on your baking sheet.
These cookies don’t expand at all. They will retain their shape before and after baking.
If you use a medium-size cookie scoop, you will end up with 24 cookies.
Technically you can bake the whole lot in a half-sheet pan. But I like to bake them in two half-sheet pans to ensure enough heat circulates and my cookies bake evenly. If you want to crowd them in one pan, proceed at your own risk 🙂
If you cook Chinese dishes regularly, chances are high that you have Chinese five spice powder stocked in your pantry. This Chinese five spice chocolate chips rolls is probably something most would not think to attempt, but once you give it a try, it seems such an obvious thing to do. It elevates the more ubuquitous cinnamon rolls that we all know and love into something that is slightly more exotic, plus you get to finish that bottle of Chinese five spice powder for once.
Chinese five spice powder
Cinnamon is one of the ingredients in Chinese five spice powder, along with star anise, cloves, Sichuan pepper, and fennel seeds. Once you take a bite into this bread, you immediately detect the familiar cinnamon aroma. The other four ingredients will of course be present, but I promise it won’t be that weird at all. So please give this a try 🙂 Of course, if you don’t already have some Chinese five spice powder at home, just use the same amount of cinnamon powder and make this into regular cinnamon rolls instead.
Chocolate chips > glazing
Most cinnamon rolls you see comes with the requisite white glazing on top. I don’t exactly hate it per say, but my hubby always complains that he doesn’t like it. Cinnamon rolls are generally okay even without those glazing, but here I use chocolate chips instead of glazing to provide the sugar rush. He loves this version much better since he loves all things chocolate. And I love it too since it means less work for me not having to make the glazing. Most importantly though, chocolate chips pair surprisingly well with the Chinese five spice powder.
When I think of Valentine’s Day, I immediately think of chocolate. And this easy clementine chocolate lava cake is my kind of dessert; delicious, easy, and I can be in and out of the kitchen in a jiffy to concentrate on, ahem, more important stuff.
Chocolate + clementines!
I really wanted to do a red wine and chocolate dessert, but my hubby is allergic to anything alcoholic (he can sip maybe a quarter cup of beer but nothing more), so that option is totally out. But, we both love the pairing of chocolate and orange (or any citrus, really). And since clementines are so abundant right now and my grocery store is running a huge sale, it is a no brainer to pair them together. You can also use regular navel orange if that’s what you have, in which case just use the zest of one orange. As for the chocolate, use your favorite chocolate bar, the kind that you love to eat as is, which is most likely not something you find in baking aisle. Walk a couple of aisles over to the snack aisle for something much better. Personally, I love anything with at least a 60% cacao.
No flour & no butter
What’s unique with this chocolate lava cake recipe is it doesn’t need butter and flour, so this is actually quite perfect for those who are looking for a gluten-free and dairy-free dessert. It is decidedly less cakey compared to your typical lava cake, but I quite like this version since to me the chocolate comes through so much better.
Garnish or plain
If you don’t want to dress the cake, these are delicious eaten as is straight out from the oven. But if you are serving these for special occasions, like Valentine’s Day, you can dress them a bit. Here I simply sprinkle the top with some cocoa powder (because you can never have enough chocolate!) and a couple of clementine sections. You can also do the more conventional pairing or hot chocolate lava cake with a scoop of ice cream and topped with your favorite berries. Have fun and have a happy Valentine’s day.
Avocado shake/smoothie is the most popular way to enjoy ripe avocado in Indonesia. The second best, in my opinion, is by turning them into this lovely avocado and chocolate agar-agar.
I love the contrast of color between the bright green of the avocado layer and the dark chocolate of the chocolate layer. And if you make this with non-dairy milk, you end up with a vegan-friendly and gluten-free dessert that everyone can enjoy.
What do I need to prepare this dessert
This agar-agar dessert consists of two layers: an avocado layer and a chocolate layer.
We need avocado, milk, agar-agar powder, and sugar for the avocado layer. And we need milk, agar-agar powder, sugar, vanilla, chocolate chips, espresso powder, and cocoa powder (optional) for the chocolate layer.
This dessert is naturally gluten-free. If you use non-dairy milk, it will also be vegan-friendly.
2. A loaf pan or other molds
I use a 9”x5” loaf pan for the agar-agar, which I think is the perfect pan size for the dessert.
A 9″x5″ loaf pan has an 8 cups volume. It doesn’t quite fill the loaf pan to the brim, but if you want to use another pan, it will give you a pretty nice idea which one to choose.
A bundt pan can be a great choice when you want a show-stopping dessert. Ramekins, glass jars, or glasses are great for individual serving portions.
Avocado agar-agar layer
1. Avocado puree
Use a food processor/blender to puree avocado.
2. Boil agar-agar
Boil milk and agar-agar powder in a small pot over medium heat, then add sugar and boil until the sugar has dissolved.
3. Mix avocado with agar-agar
Remove the pot from heat. Wait until the steam subsides. Add avocado puree and whisk until smooth.
4. Pour and set
Pour into a loaf pan. Use a spatula to smooth the top. Chill in the fridge while we prepare the chocolate layer.
Chocolate agar-agar layer
1. Boil agar-agar
Boil milk, agar-agar powder, and vanilla extract in a small pot over medium heat, then add sugar and boil until the sugar has dissolved.
2. Add chocolates and espresso
Remove the pot from heat. Add chocolate chips, espresso powder, and cocoa powder (if using). Wait 5 minutes to let the chocolate chips melt, then whisk until smooth.
3. Pour and set
Remove the loaf pan from the fridge. The avocado layer should have started to set. Lightly scratch the top surface of the avocado layer with a fork. Very gently pour the chocolate agar-agar liquid over the avocado layer. Chill in the fridge until set, about 1 hour.
Serving the agar-agar
Please wait until the agar-agar has completely chilled and set before removing it from the pan.
Gently run a thin blade around the loaf pan to loosen the agar-agar, then cover the pan with a serving plate and flip.
The agar-agar should drop on the plate with no trouble. Cut into slices to serve.
Storing leftover agar-agar
Store any leftover agar-agar in an air-tight container in the fridge for up to 1 week, but you may start noticing water condensation from agar-agar after 2-3 days.
Please try to finish the leftover within 3 days for the most enjoyable experience.
Donat panggang coklat dengan glassing lelehan coklat yang melimpah, duh nggak nahan banget.
Suka banget sama yang namanya donat tapi paling males kalau harus berurusan dengan goreng menggoreng, cipratan minyak dan sisa minyak yang banyak jadi beberapa alasan yang sering menggagalkan niat bikin donat sendiri. Disamping faktor gorengan yang lumayan menyumbang kadar kolesterol darah.
Nah beberapa waktu belakangan jadi kepikiran kenapa nggak nyoba resep donat yang dipanggang bukan digoreng ? browsing sana sini akhirnya ketemu beberapa resep dan setelah dibaca detailnya saya putuskan untuk mencoba resep triple chocolate baked donuts dari blognya onesarcasticbaker.
Dari bahan-bahannya aja udah keliatan sih kalau donat panggang ini bakal nyoklat banget karena ada chocochips, cocoa powder dan lelehan coklat untuk glassingnya. Kebayang nggak nikmatnya makan donat yang nyoklat banget ditemani secangkir kopi tanpa pusing mikirin cipratan minyak atau sisa minyak mau diapain lagi.
Kebetulan saya punya stok dark coklat 99 % yang sugar free dan white coklat yang lebih manis jadi untuk glassingnya saya campur kedua coklat ini dengan perbandingan 60: 40 dimana 60 nya untuk dark coklat dan 40 nya untuk white coklat supaya rasanya tidak terlalu manis. Untuk melelehkan coklat supaya hasilnya shinny gunakan metode double boil dengan memastikan tidak ada tetesan air yang jatuh ke dalam lelehan coklat. Jika punya microwave bisa juga melelehkan dengan microwave dan jauh lebih praktis, set microwave perlahan mulai dari 1 menit sambil cek apakah coklat sudah melted atau belum. jika sudah segera diaduk hingga meleleh sempurna dan siap digunakan.
donat panggang coklat dengan topping coklat leleh melimpah
Donat ini bisa disimpan di freezer jika tidak disajikan sekaligus, simpan donat tanpa topping dalam plastik clip atau wadah kedap udara dan panaskan atau defrost sesaat sebelum disajikan. Karena bahannya yang sudah banyak banget mengandung coklat jadi tanpa toppingpun donat panggang ini sudah enak banget. Cocok untuk sajian tamu di rumah atau untuk diberikan kepada orang terdekat. Tinggal dikemas dengan cantik bisa jadi oleh-oleh yang pasti disukai.
By the way chocolate baked donuts ini sekaligus merupakan percobaan pertama saya baking menggunakan oven Signora la Belle. Kebetulan baru saja ganti oven karena oven yang lama kekecilan dan sudah 6 tahun dipakai jadi mungkin sudah saatnya diganti. Berkat saran dan masukan dari ibu guru Arni akhirnya saya jatuhkan pilihan ke oven keluaran terbaru dari Signora ini.
perdana nyobain baking dengan oven Signora la belle
donat panggang yang nyoklat banget, sebelum diisi topping sudah enak
So far semuanya oke, memang banyak perbedaan dengan pengaturan atau tombol pada oven sebelumnya, dimana la belle ini memiliki 4 knob tombol putar, 2 tombol untuk mengatur suhu atas dan bawah, 1 tombol timer, dan satu lagi tombol pilihan menu mau api atas, api bawah, keduanya ataupun roastery. Poin minus yang saya tangkap dari oven ini setelah 3 kali pakai adalah suaranya yang lumayan keras, detikan suara timer dan pengapian ovennya lumayan terdengar sepanjang proses pemanggangan. Bukan masalah sih, tapi jika dibanding dengan oven yang lama la belle ini bisa dibilang jauh lebih berisik heheheheh.
Karena belum nyobain semua fiturnya terutama roastery jadi saya belum bisa kasi ulasan lengkap mengenai Sigonara La Belle ini ya, tapi soon setelah dicobain semua pasti saya share reviewnya supaya bisa jadi bahan acuan dan pertimbangan bagi teman-teman yang mungkin sedang hunting oven baru juga.
RESEP TRIPLE CHOCOLATE BAKED DONUTS
adapted from onesarcasticbaker.com
(untuk 14-15 buah donat panggang)
2/3 cup coklat bubuk (57 gram)
1 3/4 cup terigu protein sedang ( 206 gram)
3/4 sdt kopi bubuk tanpa ampas / espresso powder (optional)
1 1/4 cup brown sugar (266 gram)
1 sdt baking powder
3/4 sdt garam
1 cup coklat chips (170 gram)
2 butir telur ukuran besar
3/4 cup susu cair (180 ml)
2 sdt vanilla ekstrak
2 sdt vinegar ( saya pakai lair jeruk lemon)
1/2 cup unsalted butter, lelehkan atau 1/3 cup minyak canola (80 ml)
100 gram dark chocolate (saya pakai 99% dark chocolate)
70 gram white / milk chocolate
3 sdm susu cair
meises coklat (saya skip)
Panaskan oven dengan suhu 180°C, olesi loyang donat dengan margarine jika tidak memakai loyang anti lengket.
Dalam wadah campurkan tepung yang sudah diayak bersama coklat bubuk, baking powder, garam, brown sugar, bubuk kopi dan coklat chips. Aduk rata dan sisihkan.
Dalam wadah lain campurkan bahan basah (telur, susu cair, vinegar/lemon juice dan vanilla ekstrak) aduk rata.
Tuangkan campuran adonan basah ke dalam campuran tepung, aduk rata dan tambahkan butter leleh atau minyak canola. Aduk sampai tercampur rata.
Agar lebih rapi dan adonan tidak berceceran , masukkan adonan yang sudah jadi kedalam piping bag kemudian spuitkan ke dalam loyang donat sampai 3/4 bagian terisi.
Panggang dengan suhu 180°C selama 15 menit hingga matang, keluarkan dari oven dan dinginkan sebentar sebelum dilepaskan dari cetakan.
Lelehkan dark chocolate dan white chocolate bersama susu cair, hingga menjadi campuran yang licin (silky).
Celup 1 sisi donat kedalam lelehan coklat kemudian beri meises jika pakai.
Tofu as dessert is not an alien concept for me. After all, I do grow up eating tons of dou hua (soybean pudding). But I admit that I have never thought of taking this experience up a notch until I found out about chocolate tofu pudding!
This chocolate tofu pudding is so good and delicious. And believe me, nobody would guess we use silken tofu to make this lovely dessert.
So if you are counting calories, or want a healthy dessert once in a while, make this. You can serve this chocolate tofu pudding to tofu haters, and they won’t even know what hit them 😉
What goes into chocolate tofu pudding?
For a super basic pudding, you will need:
150 gram (about 1/2 block) silken tofu
5 tablespoon unsweetened cocoa powder, so not the stuff to make a hot chocolate drink
chocolate filled pancake dengan coklat yang lumer saat dipotong
Masih berkisar seputar menu breakfast alias sarapan, belakangan lagi rajin utak atik menu sarapan simple yang praktis tapi bisa mengenyangkan dan gluten free.
Sekedar info soal menu bebas gluten ini tidak berpengaruh pada semua orang, tapi bagi sebagian orang yang memiliki sensitivitas tertentu atau alergi pada gluten, kandungan yang satu ini bisa memicu berbagai macam reaksi alergi mulai dari yang ringan sampai berat. Kebetulan saya sendiri punya alergi terhadap gluten walaupun tingkatannya bisa tergolong sangat ringan tapi tetap saja menciptakan rasa kurang nyaman. Gluten sendiri merupakan kandungan protein yang biasanya terdapat pada gandum dan jelai, sehingga olahan bahan makanan seperti roti, pasta, kue dan sereal biasanya mengandung gluten karena berbahan dasar gandum.
pancake coklat tanpa tepung
pancake dengan isian coklat yang melted di mulut
pancake menu sarapan andalan
step by step membuat chocolate filled pancake
Mumpung lagi rajin bereksperimen dengan pancake dan crepes, supaya menu sarapannya nggak ngebosenin. Yang satu ini pasti bisa jadi mood booster ampuh di pagi hari, apalagi buat kalian yang suka banget sama coklat. Give it a try !
Chocolate filled pancakes: pancake dengan filling coklat yang meleleh saat dipotong. Untuk adonan pancakenya sendiri masih pake gluten free banana oat pancake yang biasa saya bikin cuman dengan sedikit modifikasi.