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Monday, July 19, 2021

Kolak (Pisang)


Kolak (Pisang)

My father’s helper is a multi-talented girl. Not only is she a capable nursing aid, she is also an enthusiastic cook.

Today, she served me a bowl of Indonesian dessert called Kolak. It’s a sweet potato and banana soup dessert but with a slight twist. The overtones of the syrupy soup has a hint of salt and ginger, which gives it a very complex taste that I like.

The original dessert uses coconut milk, but since it is not available, she used milk instead. 

Here’s Trisna’s recipe, all portions adjusted to personal taste :


Sweet potato, cut to small wedges

Some fresh ginger bits

Bananas, just ripe, cut to thumb size

Milk (Coconut milk)

Sugar, salt


Combine sweet potato and ginger. Cook in water, sugar.

When the sweet potato is cooked, add banana, milk and salt to taste.

Turn off the heat.

Yummy, hot or cold.

Credit: Eka Trisna

Saturday, June 19, 2021

Cranberry Breadstick

I made these on-the-go bread sticks for days when pandemic measures meant no dining-in anywhere. These lovely sticks have a thin crust, are soft and mildly sweet. The original recipe has a smattering of garlic on it to go with a meal. But since I meant them for breakfast or snack, I added hubby’s favorite dried snack instead.

Makes 10 

Credits : adapted from  Olive Garden


2 tsp instant yeast + 1 ½ warm water + 2 tbsp caster sugar : combine

4 ½ cups bread flour + 1 pinch of sea salt

30g soft butter 

¼ chopped dried cranberry


Cooking cream

Fine sugar


Combine yeast, water, sugar. 

Combine flour, salt

When the yeast mix turns frothy, pour it into the center of the flour mixrture.

Start the mixer to knead.

Add butter.

Add cranberries.

Prepare a lined tray.

Remove the dough. Roll out into a rectangle.

Cut out 10 breadsticks, roll to smoothen.

Transfer the breadsticks to the prepared tray. 

Leave to rise for 1 hr.

Glaze with cream.

Sprinkle sugar.

Preheat the oven to 200 C.

Bake the risen bread sticks at 200C for 12 minutes

Cool well before keeping. Sticks are mildly sweet and go well with any thick chowder.

Friday, March 26, 2021

Banana walnut raisin yeasted bread

This is all that was left of yesterday's night baking. Hubby had it for lunch and me,  more as a post lunch snack. This recipe is incredibly soft, rises well and cuts well too.  Most recipes use baking soda but with yeast, it feels more like lunch with a generous layer of olive spread., What can I say, but I would make it again if I have overripe bananas in the house. 

Credits : KingArthurBaking yeasted sandwich bread


200g warm milk

1 tsp sea salt flakes

1 tbsp honey

1 del monte banana mashed

50g unsalted butter


400g bread flour

2 ¼ tsp instant yeast


1 handful walnuts chopped

1 handful black raisins


Line a 9 x 5 inch tray.

Place milk, salt, honey, banana in the bottom of the mixer.

Mix flour and yeast. Tip  flour yeast mix into the milk mixture.

Knead for 5 mins.

Add additional ingredients (nuts, raisins).

Knead until dough forms a smooth ball.

Shape the dough to a torpedo shape dough.

Transfer the dough to the tray. 

Score deeply into the center of the dough.

Let  dough rise until the dough crowns the tray.

Preheat the oven to 180C.

Bake at 180C for 35 minutes.

Lovely with butter or olive spread.

Wednesday, March 10, 2021

Light Rye bread

The recent instant rye bread was a success considering how quickly it was consumed. Hubby regretted that it did not come with the signature caraway taste so here I am, making it from scratch with seeds and all.

Due to the high protein flour, this bread has a generous rise despite the amount of dark rye flour used. Fluffy and medium density and texture and gives easily on the bread knife without collapsing; what's not to love?

Verdict: Fluffy, mildly sweet and minty. The kind which tastes good even with just olive spread.

Credits : simplyrecipes with adjustments.

In a mixer bowl, combine and stir :

2.5 cups warm water + 16g instant yeast + 1/3 cup brown sugar 

Add in this order over the yeast mixture:

¼ cup olive oil

4 cups bread flour

1 cup wholemeal flour

2 cups dark rye

2 tbsp fennel/caraway seeds

1 tbsp sea salt flakes

Using a dough hook, mix bread mixture on low for 5 minutes.

Increase speed to a notch higher and knead for another 5-10 minutes.

Bread mixture may be shaggy but it is ok.

Transfer the mixture to an oiled bowl with cover.

Proof until volume nearly doubles, about 45 mins in my 30C kitchen.

Prepare a Pullman box, oiled and dusted well ( to spare the grief of a stuck bread)

Roll the dough by pushing back and forth on the worktop until it resembles a mini torpedo. 

Dust generously. 

Transfer the dough to the Pullman.

At this time, I make 3 deep scores on the dough using a very sharp knife.

Let proof until  dough almost reaches the top (about 30 min)

Preheat oven to 180C, with a low baking rack and a shallow tray of water (about 100ml) to create steam.

Mist dough.

Bake in the preheated oven at 180C for 50 minutes.

Bread is ready when it sounds hollow when tapped.

Drop the Pullman on the worktop ( I do this to dislodge the bread from the pan sides).

Gently remove the bread from the box and let cool completely on a rack.

Saturday, February 27, 2021

Instant Rye Baguette from Redman


I chanced upon this pack of ready to bake rye baguette mix while snooping around Phoon Huat. I may have a bag of the real McCoy in my fridge, but this is too good to miss for a lazy person like me. What is so difficult about adding 5g of instant yeast and 320ml of water anyway?

I did this baguette on pizza baking day, to optimise the use of the oven. Just follow the instructions to the last letter and in under 2 hours, you will have a great smelling baguette.

Oops about the shaping. I have never been a great sculpture but hopefully with more practice, the baguette will look more legit in future.

Credits: Redman Instant Baguette, purchased at Phoon Huat.