All nationalities/localities have their signature dessert. For our part of the world banana fritter is a definite winner. We have the usual form here in Malaysia. It can get pretty boring after some time. I personally cannot recall a stall that offers an 'addictive' version i.e. I have to go back to it again and again.
For all the detractors who have mentioned the health aspects of it bear in mind that people eat all the time. Plus good food attacts the pull factors draw them in like a dragnet. As for banana fritters I measure it by the crispy, not lumpy melt in your mouth fragrant dough. Sometimes the filling may not matter if the dough is bad. So in Malaysia we have many different types of dough being used from the wheat flour to others made from different cereals and the combination of such.
Once the dough's hurdle is cleared lets talk about the fillings. The type of banana being used is obvious. It must be very sweet and after frying is reduced to a nice soft consistency.
Well the Gandasari Pisang Molen in Bandung is reputed to be the best. Always crowded and never short of folks buying boxes of these heavenly desserts. Highly recommended.
Recipe: No-bake Oreo cheesecake (cupcakes)
How time flies.. last month, my little boy turned two! Of course, on his special day, mummy made him a nice cake, or rather cute cupcakes (with all his favorite things) to celebrate.
The kids loved the tofu cheesecake that I made them for their joint birthday, so I decided to make Baby D another cheesecake on his actual birthday. I wanted to form a letter "D" so I made the Oreo cheesecake in cupcake versions. You can also use this recipe to make a 6" cheesecake.
This is a very easy cake to put together, no baking required. All you need is a rolling pin (to crush the cookies), an electric whisk and a rubber spatula. The original recipe suggests that we chill the cake in the fridge for a few hours, but the cake didn't really set ev! en thoug h I left it in there overnight. It is actually better to freeze it for a couple of hours, then you get an ice-cream like cheesecake (it tastes just like cookies and cream ice cream). Very delish! I wanted to get mini Oreos as cupcake toppers but couldn't find them in KL, so used fresh strawberries instead since birthday boy loves them. You should not omit the lime or lemon juice as it gives the cheesecake a refreshing flavour. I also love lime zest, so threw that in as well ;)
So, did birthday boy like them? You tell me. :)
No bake oreo cheesecake (cupcakes)
Recipe adapted from Tested & Tasted
Preparation time: 45 minutes
No cooking/baking required
Makes 9 cupcakes or 6" cake
For the biscuit base
60g OREO cookies with cream removed, finely crushed (use the cream for the filling)
25g butter, melted
For the filling
250! g cream cheese, softened at room temperature
70g caster sugar plus the cream removed from the cookies for thebiscuit base (approx. 20g)
1 1/2 tsp gelatin powder, melted in 45g of boiling water
Juice and zest of 1 lime
120ml dairy whipping cream
1 tsp vanilla extract
50g OREO cookies, roughly crushed
Fresh strawberries, for topping
1. Arrange 9 cupcake liners on a muffin tray.
2. In a large bowl, combine the melted butter with the crushed Oreo cookies for the base. Mix well until crumbs are evenly moistened. Using a tablespoon, divide the mixture evenly between the cupcake liners, then using the back of the spoon, press down to compact it. Place in the fridge to chill for one hour.
3. For the filling, beat the whipping cream with vanilla extract until soft peaks are formed.
4. Take the cream cheese at least one hour beforehand and leave it at room temperature to soften. In a separate bowl, using an electric whisk, beat the cream cheese and sugar on high speed for 2 minutes till mixture is smooth.Add the gelatin mixture, lime juice and zest and beat for another minute on high speed.
5. Using a rubber spatula, gently fold in the whipping cream, follow by the OREO cookie chunks.
6. Gently pour the cream cheese mixture into the cupcake liners, cover loosely with cling film and freeze for at least 2 hours. Take cupcakes out of freezer 10 minutes before serving. Top each cupcake with a halved strawberry.
No-bake Oreo cheese(cup)cake
The kids loved the tofu cheesecake that I made them for their joint birthday, so I decided to make Baby D another cheesecake on his actual birthday. I wanted to form a letter "D" so I made the Oreo cheesecake in cupcake versions. You can also use this recipe to make a 6" cheesecake.
Baby D likes his special "D" cupcakes
How old are you, Baby D?
This is a very easy cake to put together, no baking required. All you need is a rolling pin (to crush the cookies), an electric whisk and a rubber spatula. The original recipe suggests that we chill the cake in the fridge for a few hours, but the cake didn't really set ev! en thoug h I left it in there overnight. It is actually better to freeze it for a couple of hours, then you get an ice-cream like cheesecake (it tastes just like cookies and cream ice cream). Very delish! I wanted to get mini Oreos as cupcake toppers but couldn't find them in KL, so used fresh strawberries instead since birthday boy loves them. You should not omit the lime or lemon juice as it gives the cheesecake a refreshing flavour. I also love lime zest, so threw that in as well ;)
Happy Birthday, my darling boy!
So, did birthday boy like them? You tell me. :)
No bake oreo cheesecake (cupcakes)
Recipe adapted from Tested & Tasted
Preparation time: 45 minutes
No cooking/baking required
Makes 9 cupcakes or 6" cake
For the biscuit base
60g OREO cookies with cream removed, finely crushed (use the cream for the filling)
25g butter, melted
For the filling
250! g cream cheese, softened at room temperature
70g caster sugar plus the cream removed from the cookies for thebiscuit base (approx. 20g)
1 1/2 tsp gelatin powder, melted in 45g of boiling water
Juice and zest of 1 lime
120ml dairy whipping cream
1 tsp vanilla extract
50g OREO cookies, roughly crushed
Fresh strawberries, for topping
1. Arrange 9 cupcake liners on a muffin tray.
2. In a large bowl, combine the melted butter with the crushed Oreo cookies for the base. Mix well until crumbs are evenly moistened. Using a tablespoon, divide the mixture evenly between the cupcake liners, then using the back of the spoon, press down to compact it. Place in the fridge to chill for one hour.
3. For the filling, beat the whipping cream with vanilla extract until soft peaks are formed.
4. Take the cream cheese at least one hour beforehand and leave it at room temperature to soften. In a separate bowl, using an electric whisk, beat the cream cheese and sugar on high speed for 2 minutes till mixture is smooth.Add the gelatin mixture, lime juice and zest and beat for another minute on high speed.
5. Using a rubber spatula, gently fold in the whipping cream, follow by the OREO cookie chunks.
6. Gently pour the cream cheese mixture into the cupcake liners, cover loosely with cling film and freeze for at least 2 hours. Take cupcakes out of freezer 10 minutes before serving. Top each cupcake with a halved strawberry.
Angry bird (check!), Oreo cookies (check!), Cream cheese (Check!), Strawberries (Check!).. YUM (Double CHECK!)
World Car-Free Day & We Cycle, Board Train & Ferry to Pulau Ketam
The weather was excellent the sun did not bully us and we reached Klang town sound and safe.
Some of the scenery of our day adventure in this island.
It was a memorable day and an enjoyable cycling day to Pulau Ketam.
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