Showing posts with label Eid Special. Show all posts
Showing posts with label Eid Special. Show all posts

Sunday 25 June 2017

Aish El Saraya...

Eid Mubarak to all...
May you be blessed with joy, peace and happiness.

Aish El Saraya...
It means bread of the royal palace. It's a Lebanese dish. Aish El-Saraya is made on special occasions.
Sweet sugar syrup is drizzled over the toasted bread and covered with thick cream on top. It is garnished with chopped pistachios and rose petals. It is served chilled. 
With love from my kitchen....

For the Syrup
Ingredients
1/2 cup Sugar
1 tsp Lime juice
2 tsp Rosewater

Method
Add sugar, lime juice and 1/2 cup water in a saucepan. Stir and let it cook on low heat until the sugar dissolves. Increase the heat and bring it to a boil and switch of the flame. Stir in rosewater. Cool for 10 minutes.

To make Aish El Saraya
Ingredients
8 slices White Bread,sides cut and toasted
1 1/2 cups of Milk
1/3 cup  Sugar
1 cup Fresh Cream
3 tbsp Cornflour
1 tsp Rosewater
Sugar Syrup
1/4 cup chopped Pistachios
Few dried Rose petals

Method
Take a baking dish. Place 4 slices of toasted bread slices into the dish in a way that no gap should remain. Pour 1/2 of the syrup on the bread. Top with remaining bread. Drizzle with remaining syrup. Keep it aside. Add milk, cream, sugar and cornflour in a  sauce pan. Stir it till the cornflour has mixed well. Cook, stirring it constantly, until mixture boils and thickens. Switch of the flame. Stir in rosewater.Pour over the bread in the dish. Sprinkle with pistachio. Set aside to cool. Refrigerate until it sets. Serve.

Friday 5 August 2016

Lapis Sarawa Coloured Layered Kek

Lapis Sarawa Coloured Layered Kek...

The Sarawak layer cake is traditionally served in Sarawak, Malaysia on special occasions. In the Malay language, the cakes are known as kek lapis Sarawak, Kek lapis moden Sarawak, 'or simply Kek lapis. They are often baked for religious or cultural celebrations such as Eid ul-Fitr, Christmas, Deepavali, birthdays and weddings. 
According to the history, layer cakes have been made in Jakarta, Indonesia since the 1970s and 1980s. During that time, Betawi people came to Sarawak and taught the people, how to make the spiced Betawi cake. The Sarawak people then added new ingredients, flavour and colour that resulted in a new version of the layer cake been introduced and named as Sarawak layer cake. In addition, modern Sarawak layered cakes were inspired by Western cake-making in the early 1980s. In 2011, cake maker Kek lapis Qalas Qalas introduced modern design to the traditional layer cake, along with new flavours. Sarawakian modern layered cakes can be divided into two categories, cakes with ordinary layers and cakes with patterns, motifs, or shapes. All must have at least two colours. The cake can be baked in an oven or microwave. The batter is made from butter or vegetable oil, milk and eggs, it requires a strong arm or electric mixer to beat the ingredients together. The baked cake has a high, firm texture and the layers are fastened together with jam or a similarly sticky sweet substance. More detailed cakes often require special moulds to maintain the perfect layer thickness.
(Net Source )

Here is my version of this recipe with the ingredients available in my kitchen.
Ingredients
160 grams All Purpose Flour 
80 grams Malt / Horlicks or Malt based drinking powder like Bournvita 
1tbsp Coco powder 
1 tsp Baking powder 
200 grams Butter
80 grams Caster Sugar
5 Eggs
200 grams Condensed Milk
1 tsp Vanilla essence 
3 Ameri Colour of your choice

Method 
Grease a rectangular 7" × 5 " × 2 " baking tin and keep it aside. Take a mixing bowl. Add butter and sugar. Beat it well till fluffy. Add the eggs one at a time and beat it well. Add the vanilla essence and condensed milk. In a bowl mix the flour, baking powder and malt powder together. Add the flour mix little at a time and beat it well. Divide the batter into 5 parts. Add cocoa powder into 1 part of the batter and mix it well. Let one part remain as it is. Add different colours in each of the 3 remaining batter. Preheat the oven at 180 degrees celcius. Pour 2 tbsps of cocoa batter into baking tin and spread mixture evenly. Bake for about 6 -7 minutes or until cooked. Once cooked, remove the pan from the oven & press top of the cake gently using a fondant smoother or bottom flat surface of bowl.Then adjust the oven setting to top heat only and increase the temperature to190 degrees celcius.  Pour 2 tbsp of any colour batter into baking tin and spread evenly. Bake untill cook. Continue baking the same way, by pressing the baked layer and adding another colour batter on top of the baked layer. Repeat till all the batter is over. Take it out from the oven and cool it completely. Cut it into square pieces and enjoy it...

P. S. 2 tbsp batter will remain which can be baked in a small bowl.