:-} Thus, it went into my basket.
The next day, I baked it according to the instruction on the packet. However, one step I did not really follow is the chilling time for the dough. It stated on the box that the dough has to be chilled for 10-15 mins for the dough to be hardened for easier handling. But I have to chill my dough for more than an hour. Even after 1 hr, the dough was still kinda soft. However, I went ahead to roll and cut the dough. Thank goodness the cookies came out fine, and tasted great too. Though the icing is horrible! LOL ...
Here you are, my little dough cakes. They looked like Kuih Bahulu but smaller in sizes compared to those selling outside.
Putu Ayu uses Pandan paste or essence. Pandan essence or paste is used in place of fresh pandan leaves, to flavour and colour cakes and desserts, as it is sweet and imbues foods with a bright green color. It can be purchased as a ready-to-use paste in Asian specialty stores. If purchased fresh, pandan leaves should be pounded into a paste for use in desserts, adding water sparingly.
Here are the Putu Ayu that I made few days ago. :-)
These are the "special" moulds for making Putu Ayu. Aren't they cute? :-)
I used grated coconut with gula melaka instead of white grated coconut.
It's so mini & lovely & Yummmy ......
I used some tart cases to make different shapes of Putu Ayu.
I still prefer the mini ones.
These are the Putu Ayu that used white grated coconut.
Overall, the Putu Ayu I made were very good. My DH loved this kind of Indonesian snacks. Furthermore, it is bite-sized, even little children like it. :-)
(Pictures taken from:soulforparadise.blogspot.com)
************************************************************************************* As I am a Cantonese, my family celebrated this festival (Dong Zhi) every year. My mum will also make a pot of Tang Yuan for all of us to eat. On top of this, she also cooks a table of delicious dishes during dinner. She always tell me since I was young that "冬大过年", which means to celebrate Dong Zhi is even more important than celebrating Chinese New Year itself. On this day, we will offer prayers to our ancestors. Below were some of the dishes my mum had cooked on Dong Zhi, 22nd Dec 2009.
For so many Christmases that I had celebrated in the past, I never like to eat fruitcake. However, don't know out of nowhere, I had the idea of baking a fruitcake for this Christmas. It was a month ago. And with that idea, I bought a packet of mixed peel & raisins, some glaced cherries. When I reached home, I quickly soaked all these ingredients with a cup of brandy. I soaked it for nearly a month. Only a few days ago, I used them to bake the fruitcake. And I tell you, I have fallen in LOVE with fruitcake :-) LOL The taste of cinnamon and nutmeg in the cake make it so enticing. Even my mum who doesn't like buttery cakes also commented that the cake was simply lovely. I will definitely have another round of baking this cake again. Soon.
For the fruitcake recipe, I got it from Susan's Blog, but I made some modifications.
Fruit Cake Ingredients:
250 g butter (melted)
250 g brown sugar
450 g self-raising flour (sifted)
100 g white raisins*
100 g dried blackcurrants*
100 g red cherries*
100 g green cherries*
150 g mixed peel*
grated peel of 1 orange
grated peel of 1 lemon
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
1 cup ( abt 250ml) of XO Martel (is not in the original recipe, I add my own)
* I did not follow her exact ingredients but I used the pre-packed mixed peel with addition of a packet of raisins.
Fruit Cake Method Step By Step:
1. Combine butter, sugar and eggs. Beat till fluffy. Add flour and the remaining ingredients.
2. Preheat oven to 180°C.
3. Grease a baking tin and pour in cake mixture.
4. Bake cake for 45 minutes. Reduce heat to 140°C and bake for another 30 minutes.
5. Remove and leave cake to cool completely on wire rack. Slice cake and serve.
I baked this loaf in a big loaf pan.
Receipe from here.
The last two photos were from the courtesy of this website: http://nonya-kueh.blogspot.com/2005/12/nonya-kueh-dadar.html