Wednesday, September 2, 2015

Kek Batik (Hedgehog Slice)

Wanting to bake a cake but do not own an oven? Fret not...try making this non-baked layer cake which make up with chocolatey custard and cookies! 

total 6 ingredients in making this non-bake cake

Making of the chocolate custard

 Layering in the cooked custard and marie biscuits into cake pan

I like this! Taste like Kit Kat to me is rich, sweet & chocolatey. No the cookie is not crunchy or dry as it has absorbed the moisture from the custard making the texture cakey.

Recipe ref : WendyinKK
  • 250gm mini Marie biscuits
  • 200gm Milo powder
  • 1 can 397gm sweetened condensed milk
  • 4 large eggs
  • 1 tsp vanilla paste
  • 150gm butter, sliced into 0.5" thick

  1. Fully lined a 7"x7" cake pan with baking paper. Make sure the paper is much higher than the pan.
  2. Lightly beat eggs. Add in Milo and condensed milk and whisk until well combined.
  3. Pour egg mixture into a medium pan, add in butter. Cook over medium low heat, stirring constantly until mixture thickens. Reduce to low heat.
  4. When the egg custard is cooked, it looks grainy and thick. Remove from heat.
  5. Spread a thin layer of custard into the base of the prepared pan. Arrange marie biscuits (16 pcs) onto custard.
  6. Spread another layer of custard over the biscuits. Continue with the layering of biscuits and custard. (total 4 layers of biscuits)
  7. When the layerings is all done, fold in the high collars of the baking paper. Press down and compact the cake with your hand. Chill in fridge overnight before slicing.

Little Thumbs Up September (Milo) hosted by

Tuesday, September 1, 2015

Almost Famous Amos Cookies

I believe no one can resist chocolate chips cookies!? Some like it soft and chewy whereas some love it with more crunch. I must say this is one of the best and crunchiest chocolate chips cookies I've baked! The 'secret' ingredient emulco really makes a great difference in flavours with this otherwise simple looking chocolate chip cookies. 

Hahahah I've never buy any cookies from the Famous Amos shop so I'm not able to compare how close is the taste between them. Just remember to use a good quality butter, vanilla extract and the coffee emulco, I assure that you will be able to churn out a  batch of irresistible crunchy and flavourful cookies. In future I will make use of this recipe as the basis to create different varieties by adding nuts, dried fruits, cocoa powder etc....

Victoria Bakes uses only light brown sugar whereas Bear Naked Food  uses a combination of dark brown sugar & castor sugar. I've mostly adapted the recipe from Bear Naked Food by reducing the fine sugar slightly and up the chocolate chips. 

All ready for Teachers' Day gifting! The cookies are packed together with my DIY stationery holders and simple gift pack for my kids' teachers ^0^

Ingredient (approx 100-120 small cookies)
  • 300gm self-raising flour
  • 250gm unsalted butter, softened
  • 150gm dark brown sugar
  • 100gm fine sugar
  • 1/2 tsp salt
  • 1/2 tsp coffee emulco
  • 1 large egg
  • 1 tsp vanilla paste
  • 25gm instant oats, grind into powder
  • 25gm ground almond 
  • 230gm hershey mini chocolate chips

  1. Whisk egg with coffee emulco and vanilla in a small bowl, cover and let it infuse for at least 2 hours or overnight in fridge. 
  2. Using a electric whisk, cream butter, sugar and salt in a large mixing bowl until light and fluffy.
  3. Add in egg mixture and beat in well. Beat in ground oats and almonds.
  4. Stir in chocolate chips.
  5. Lastly, sift the flour over the mixture and fold in till well incorporated. 
  6. *I prefer to chill the dough before use to firm it up slightly, this will reduce the cookie batter from spreading out too much. Transfer the dough into an air-tight container and chill for 30mins.
  7. To bake : scoop 1 tsp of dough and roll into small ball. Place it onto a line baking sheet. Bake in preheated oven at 160 deg cel for 20 mins until crisp and golden brown.
  8. Cool the cookies on wire rack before storing in an air-tight container.

Recipe ref :
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