Ubi Getuk (Fried Mashed Tapioca)

My getuk ubi kayu

My getuk ubi kayu

Assalamualaikum and a very good day friends. Cant believe it that today is already Thursday which means the school break is almost over sob sob sob.

Best....

Best….

Kids are on study-mode holiday… and to tell you the truth, me and my other half really surprised that they REFUSED to go for holidays even for a day and insist on studying (I should be happy right?)… so in order to make sure that they really study and not distracted by other technologies gadgets…we decided to convert our dining table into study area….

Books books books and more books

Books books books and more books

Normally they study in their room which makes it impossible for me to monitor. So having them studying in the living room and having the study plan for the whole week which I personally made for them, it gives me some comfort that  they will insyaallah be a little bit more prepared for the coming exam.

Thank God that we do not have any visitors during this time...

Dining table full of books

So.. what do I do the whole week? Nothing much because I cant watch the TV as it will definitely going to distract them and I do not fancy going out as the temperature outside is about 39C already… so what do I do? … read books… ape lagi. Managed to finish 2 books and spent more time working with Haqeem on homework. Oh… besides that, making Milo ice cream for the kids everyday hehehe. Believe it or not, within this week alone 2kg of milo is gone! Help! Help! Help! My milo stock is depleted!

Ice cream Milo

Milo ice cream …

Okay… enough with that, let’s look at this all time favourite snack… ubi getuk. I totally love it and since we are not in Malaysia, there is no chance of getting it by the roadside… kena extra rajin la sikit if nak makan this ubi getuk… Cant remember where I took the recipe from but thanks anyway to who ever post it.

Ingredient:

Batter

  • 3/4 up rice flour
  • 1/4 cup all purpose flour
  • pinch of salt
  • 1 tbsp sugar
  • 1/4 tsp tumeric powder
  • 1 tsp lime water (air kapur)
  • 1 cup water
  • 4 tbsp hot oil

Mashed tapioca

  • 2 cup mashed tapioca
  • 1 cup grated coconut
  • 1/2 cup sugar
  • pinch of salt
  • Oil for frying

Method:

Batter

  1. Mix all the dry ingredient in a bowl. Add in lime water and water. Mix well.
  2. Add in hot oil and quickly mix the batter. Add more water if the batter is too thick.

Mashed tapioca

  1. Peel off tapioca’s skin and wash clean.
  2. Heat heavy pot and boil the tapioca until cooked.
  3. Once, tapioca became soft, strain till dry and then mashed
  4. Placed the mashed tapioca into a bowl. Add in the rest of the ingredient. Shape into 1 inch balls.
  5. Dip the ball into the batter and coat thoroughly. Place in the hot oil a few at a time and cook for about 5 minutes turning occasionally until golden brown. Remove and drain on absorbent paper.
Tapioca is easily available here in Middle East.

Tapioca is easily available here in Middle East.

 

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Marshmallow Fondant

My other half birthday cake for this year...golf theme

My other half birthday cake for this year…golf theme

Assalamualaikum and a very good morning to all. Kids are officially on Easter holiday starting from today… gosh, I can’t even express my relieve hehehe.  Even though it is just for 1 week… but I’m sure a good rest  is all that is needed for all of us to build up energy for the coming exams. Aina and Nurin will be sitting for their first written AS and IGCSE  paper on the 6th May. All my dua and prayer goes to them. I hope Allah will make it easy for them and regardless of what they will get later on, I’m always thankful to Allah coz  He knows what is the best for us.

2014 Chinese New Year cake for the CNY celebration at the Malaysian House Muscat

2014 Chinese New Year cake for the CNY celebration at the Malaysian House Muscat

2013 Father's day cake

2013 Father’s day cake

Today I’m sharing with all of you a recipe that I always used whenever I wanted to cover my cake with a fondant. The normal ready-made fondant that you can get from Wilton is OK but I think the taste of the marshmallow fondant is much much better. I am not a great cake decorator but I did take one or two cake decorating class conducted by Tavola. Nothing fancy but alhamdulillah, enough to decorate my family birthday cakes. I took my first decorating class (buttercream) while I was in Kuwait back in November 2012 and my second decorating class (gumpaste and fondant) I took a year later in Oman. I still have 2 classes to attend and am looking forward to that.

The end product after gumpaste and fondant class.

The end product after gumpaste and fondant class.

Gumpaste flowers

Gumpaste flowers

Okay… here is the recipe, taken from Wilton but I did a little modification on step 2 and 3 based on my researched on youtube. Happy trying ladies!

Ingredient :

  • 16 ounces white mini marshmallows
  • 2-5 tablespoons water
  • 2 lb (about 8 cups) sifted icing’ sugar
  • 1/2 cup solid vegetable shortening

Method:

  1. To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
  2. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working.  Grease hands and counter GENEROUSLY.
  3. Place 3/4 of icing sugar on counter top that has been greased with vegetable shortening. Place the melted marshmallow on the icing sugar. Fold the sugar into the  marshmallow mixture. Flavoring can be added at this point if desired.
  4. Start kneading like you would dough. Continue kneading, adding additional icing sugar and re-greasing hands and counter so the fondant doesn’t stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
  5. It’s best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.
  6. When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.
Jessy's last year birthday cake...

Jessy’s last year birthday cake…

My other half's bike party cake

My other half’s bike party cake

Sofea 13th birthday cake

Sofea 13th birthday cake

 

Vanilla Butter Cake

Vanilla butter cake

Vanilla butter cake

Assalamualaikum and a very good evening to everyone out there. I have being neglecting my blog for quite sometimes now… allowing it to collect dust especially in this part of the world hehehe. Busy? Well.. you can say that… A lot had happened since my last entry and couple of new places has been explored. Since this is my first entry after a very long pause, I think I’ll take it easy… nothing serious… just a brief updates of what had happened for the last 5 months.
My sister in law and her husband came and stayed with us for a month at the end of November and the kids loved it. What not to love especially when the auntie did almost everything for them hehehe. My SIL loves Oman and she said she doesn’t mind staying here and did offer to come and stay with the kids if our Hajj trip is conformed. Insyaallah, if Allah sent us the invitation for Hajj this year, she can come and stay here with the kids.
End December, our friend that we had not meet for almost 20 years came and visit us from London. Our kids and their kids became friends almost instantly… it was great to meet Kazan and his family. We knew Kazan back in 1987 during our English course in Bukit Sekilau and  A levels time in MSMKL in Shamelin Perkasa. It was nice to be able to catch up with old friend.
Last February, our dear family friend, Mady, Zura and their 3 beautiful daughters came to visit us from Kuwait. We did go and see couple of places in Oman and we had a really good time together, well… minus the 2 days when baby Zahra had a high fever hehehe. For all these, we thank Allah for blessing us with great family and beautiful friends, Alhamdulillah.
Before we look at the recipe, I just want to share with you guys 2 photos that I took while accompanying my other half for golf yesterday…
Golfing with Dishdasha... unique!

Golfing with Dishdasha… unique!

This... brought a smile to my face.

This… brought a smile to my face.

Okay… almost there. I took this recipe from Azie Kitchen and I really love the texture of the cake… super soft and melt in your mouth. Do give a try and see what I mean.
Moist and fluffy texture

Moist and fluffy texture

Ingredient:
230 g soft butter  
4 egg yolks (B size)
4 egg whites (B size)
50 g caster sugar
150 g caster sugar
200 g self raising flour – sift
60 ml fresh milk
1 tsp vanilla extract
....

….

Method:
  1. Preheat the oven to 170C. Grease  8×8″ pan and line with parchment paper.
  2. Beat butter and 150 g caster sugar till light and fluffy. Add vanilla extract and beat till combine.
  3. Add egg yolk one at a time, beating until just combined between additions.
  4. Fold in sifted flour and milk in two batches.
  5. In another bowl, whisk egg white till foamy.. slowly add in 50 g of caster sugar a little at a time and whisk till soft peak.
  6. Fold in the egg white into the cake batter in 3 batches. Fold until well combined.
  7. Pour the batter into the prepared pan and bake for 45 mins @ 170 C.
The whole house smells the vanilla... heaven

The whole house smells the vanilla… heaven