Ramadhan Joy

Ramadhan is now crawling to its end. For most of moslems, fasting month has always been such a bless that it should be a moment of re-purifying our mind and soul.
This is also a season of frenzy eating and feasting on so much sweet food that could make our blood sugar level jump uncontrollably (and we haven’t got into Idul Fitri yet that usually provides us a legitimate excuse to our greediness on high calorie cakes, pastries, and cookies, not to mention ketupat, rendang, and opor ayam).

Ok, let’s simply forget about all those jumping blood sugar level, trigliceride and cholesterol level. For me, ramadhan means an increasing of my kitchen temperature meaning that I would drown in baking festive and joy.
This year ramadhan brings my diligence (I thought I saw someone’s frowning ...) back so I could come to contact with my cookie baking sheet.

I’ve been asked fequently why I didn’t try to commersialized all those cookies and cakes produced from my old standing gas stove. There are hundred of reasons I could bring up. The most logic one is that I couldn’t stick it out with my lack of confidence on what people will say about my taste represented by those cookie I made. And this will refer to my hard-to-define taste about food in common.

My perception about delicious is sometimes absurd that I only cathegorized food in two cathegories, they are delicious; and they’re damn so goood …….. See what I mean ?!! (And there will be thousands of people who would stand on opposite me)
At one time I could be very cheap tasted enjoying this very chewy cireng fried in the blacken oil (a.k.a minyak jelantah), and the other time my taste could be so refine that I could make comments on food as though I am as expert as Mr. Bondan Winarno.

Inspite of my absurd taste I mentioned above, at least let me try to be a little bit being generous to post all my ramadhan cookies recipe in here (most of them are from NCC).
Since there are some complaints about my english version recipes then here they are in Indonesian (honestly, it relieved me though), feel free to copy them.
And may I try to offer myself as your assistant in the kitchen ? Believe me, I could be a very good team player and I mean it. It's all about for the love of baking as Riana says. Happy Baking.

KAASTENGELS


Bahan:
200 gr mentega/butter (I used 300 gr Bakers Mix)
100 gr margarine
200 gr keju tua parut (this time I try parmesan cheese instead of edam)
400 gr tepung terigu protein sedang
2 sdm susu bubuk
2 butir kuning telur

Bahan polesan:
2 butir telur
1 sdm cookie glaze (optional)

Taburan : Keju cheddar parut.

Cara membuat:
- Kocok mentega dan telur dg kecepatan rendah, sebentar saja, masukkan keju, aduk rata, masukkan tepung terigu, aduk rata.
- Tipiskan adonan dengan bantuan plastik lembaran, poles dengan bahan polesan, taburi keju cheddar parut.
- Potong bentuk stick, tata di loyang. Oven hngga matang. Suhu 120 derajat.


LIDAH KUCING MOCCA

Bahan:
250 gr Mentega
175 gr Gula halus
75 cc Putih telur
250 gr Tepung terigu protein sedang
1 sdm Mocca pasta
¼ gr Baking powder
½ sdt Emplex (perenyah kue kering, optional)

Cara Membuat:
- Kocok mentega, gula, dan mocca pasta hingga mengembang sekali.
- Tuang putih telur, lanjutkan mengocok, lalu masukkan tepung terigu dan baking powder, kocok dengan speed rendah hingga rata.
- Poles loyang dengan mentega lalu spuit adonan bentuk jari lurus-lurus.
- Panggang dengan panas api 1500 C selama ± 20 menit.


PUTRI SALJU



Bahan:
250gr mentega
100gr gula halus
200gr kacang mete (panggang, haluskan)
250gr tepung terigu

Bahan taburan:
150gr gula bubuk, aduk dengan 1/2sdt vanilli
gula donat secukupnya.

Cara Membuat:
- Kocok mentega dan gula halus hingga pucat, tambahkan kacang mete dan tepung terigu, aduk rata
- Bulatkan adonan, simpan dalam kulkas ½ jam, bentuk bulan sabit.
- Susun dalam loyang tipis (loyang cookies), panggang dalam oven selama lebih kurang 20 menit, hingga matang.



SEMPRIT KETAN HITAM
(Riana)


Bahan:
150gr tepung sagu (sagu tani)
200 gr tepung ketan hitam
100 gr margarine
50gr mentega (butter)
150gr gula halus
1 btr kuning telur
65ml santan kental

Cara membuat:
- Panaskan oven 140 derajat celcius.
- Kocok margarine dan mentega hingga lembut, masukkan gula, kocok rata, tambahkan kuning telur, kocok rata.
- Campur tepung sagu dan tepung ketan hitam. Tuang campuran tepung secara bertahap kedalam adonan mentega, aduk rata. Tambahkan santan, aduk lagi hingga rata.
- Masukkan adonan kedalam plastik spuit, pasang spuit bintang, semprotkan kedalam loyang tipis yg sudah dioles mentega. Hias dengan kenari atau almond jika suka.
- Panggang selama lk. 25 menit. Jangan angkat kue selagi panas, kue akan mudah hancur. Biarkan hingga agak dingin, baru pindahkan ke wadah lain.


SAGU KEJU

Bahan:
300 gr tepung sagu
2 lembar daun pandan
100 gr margarine
50 gr mentega (butter)
150 gr gula halus
1 butir kuning telur
100 gr keju edam, parut
50 ml santan kental (I use 75 ml)

Cara membuat:

- Sangrai tepung sagu dan daun pandan dengan api kecil hingga daun pandan kering. Angkat, dinginkan.
- Kocok margarine dan mentega hingga putih dan lembut masukkan gula, kocok rata, tambahkan kuning telur, kocok rata.
- Campur tepung sagu dan keju parut, tuang bertahap kedalam adonan mentega, aduk rata. Tambahkan santan, aduk lagi hingga rata.
- Masukkan adonan kedalam plastik spuit, gunakan spuit bintang, semprotkan kedalam loyang tipis yang sudah dioles mentega dan ditabur tepung.
- Panggang selama kurang lebih 40 menit.