Six month ago, I went to Guangzhou, China to take language courses at Jinan, Huawen. At that time, me and my friend loved to explore a lot of places there, and try different kinds of food. In one perfect afternoon, I found one of my most favorite cakes in Guangzhou, which is Uncle Tetsu Japanese Cheesecake. And yes, it’s not Guangzhou local food hahaha.


Uncle Tetsu Cheesecake is originated from Japan. The texture is marvelous. It is light, soft, pillowy, and springy. On top of that, the taste is wonderful and not overwhelming the texture. Who doesn’t love the perfect combination of those mouthwatering cakes? In my opinion, it is worth every penny I spend.


After coming back from my study, I told my sister about it. All of a sudden, my sister wanted to try the Japanese cheesecake, and I also craved for one. Afterwards, I decided to make it. I failed at first attempt since the top layer was too crunchy and a bit burnt. However, the taste was okay and it was fluffy in the middle. It was edible in my opinion x). A week later, I tried my second attempt. After tweaking and playing around with the recipe (I was using the kat-kat recipe but made some changes with the ingredients) and it turned out to be a successful one. I used a small oven instead of a bigger one at my home, so it was hard to prevent the top layer of the cheesecake from browning since the distance between the top layer of the cake and the heat were close. the top layer didn’t crack but it became a little wrinkly. However, the most important thing is that the cake was tall and did not sink.


Japanese Condensed Milk Cheesecake ( Soufflé Cheesecake )
Ingredients :
3 Egg Yolks
2 Whole eggs
60gr Condensed Milk
50gr Flour (Sifted)
120gr Cream Cheese
35gr Butter
3 Egg Whites
45gr Castor Sugar
1/8tsp Cream of Tartar
Method :

1. Preheat oven at 160C. Place a tray of water at the lowest rack.
2. Grease and line the the bottom and side of the 7 inch pan with baking paper.
3. Using Double Boiled method to mix and melt cream cheese and butter, using a hand whisk until the mixture become thick, creamy, and no lumps. Set aside to cool.
4. Mix Egg Yolks, Eggs, and condensed milk together until well combined.
5. Pour in half the flour and mix well. Do not overmix.
6. Add in egg yolk mixture using hand whisk quickly until combined. Add the remaining flour and mix until the batter become smooth.
7. Now prepare the meringue. Beat egg whites until foamy then add cream of tartar. Add in castor sugar gradually and whip until soft peak.
8. Add egg white into cheese mixture in 3 separate additions and fold gently until fully combined
9. Pour the batter into the pan, knock a few times to get rid of air bubbles. Bake in oven at 160C for 20 minutes,then lower the temperature to 140C for 40 minutes.
10. When the oven already off, leave the cake in the oven with door slightly open for about 30 minutes to prevent the cake from sinking quickly.
11. Enjoy!

Happy Independence day everyone. Today is Indonesia’s 70^th birthday. Independence day is accustomed to once a year neighborhood competition. Every small road is blocked to hold the competition; such as pole climbing (panjat pinang), sack race, football, and many more. Because of the road blocks, I couldn’t go anywhere. Since it is 33 degrees celcius outside, watermelon sounds awesome to freshen up my day. Watermelon is one of my favorite fruits, and I could finish half of a watermelon in one seating. Therefore, I decide to make something simple and fun to eat out of a watermelon.


What do you guys think about watermelon pizza? I pulled this idea out of Pinterest since I check Pinterest almost every day during my free time. I have had this idea for months, and finally I have a chance to make it today.


 Watermelon Pizza is super easy to make. All you need is watermelon as the base of your pizza and you are free to add anything to be the topping; such as fruits, nuts, yoghurt, or even sauces to each slices. Here is my version of my Watermelon Pizza.


Ingredients :

• ⅛ round of a medium watermelon
• 1 handful of crumbled almond
• 1 handful of fresh mint
• 4 longan
• Mango Jelly
• 1tbsp chocolate sauce

Method :

1. Slice the widest part of a round watermelon in half,then cut a 2 1-inch thick slice from each half. Lay the watermelon circles down and cut into pizza slices.
2. Sprinkle crumbled almond,fresh mint,longan,mango jelly, and chocolate sauce.
3. Enjoy! :D

Hello world! Finally, I decided to continue my blog. Again. *excited* with new blog layout too! .It’s been 3 years since the last time I posted. Time surely flies. The reason behind it is that I have been missing blogging so much, and some of my friends kind of persuaded me to continue writing again. So, here I am.


A month ago, I went to Surabaya, Malang, and Batu. There were a lot of yummy places there, and I could not resist the temptation to not try them all. As a result, I gained 3 kg in 4 days. As soon as I got back, I started to eat right.
Today, I want to share one of my favorite diet breakfast food. It is Vanilla Chia Pudding! I have been eating this chia seed breakfast bowl for a month since I came back from Surabaya. Because this breakfast bowl is so refreshing and tasty, I haven’t gotten sick of it even though I eat it every single morning. The best part is that I lose 3 kg in 2 weeks. YESSSS!!! Chia Seed is also good for your body. You can put a lot of things into Chia Seed Bowl and adjust the flavor into your likings. You only need 3 minutes to mix all the ingredients, and it is ready to eat. If you are not a morning person, this recipe is exactly for you. Since you can prepare it the night before, the only thing that you need to do in the next morning is to wake up and enjoy!


Did you know chia seeds have so many health benefits? These tiny tasteless seeds can supply your body with omega-3 fatty acids, fiber, protein, calcium, and antioxidants! They are surprisingly filling and healthy too.
Ingredients :
360ml Almond Milk*
50gr Chia Seeds
1tsp Vanilla extract
1tsp honey**
Topping :
10 Whole almond
1Tbsp pumpkin seeds
1Tbsp Raspberry Jam
1 Banana
Method:

1. Add all ingridients to a mason jar/any container with a tigh lid, give a good stir ley it sit in the refrigerate for at least one hour or overnight. After the first and second 20minutes stir the mixture so it doesn’t clump together.
2. Once it has set up add the almond, pumpkin seeds,raspberry jam, and banana. You can change it with your favorite fruits and nuts.
3. Enjoy! :D

*You can substitute almond milk with coconut milk,soy milk, or even ultra milk :9
** add more honey or sugar if you don’t think it’s sweet enough.
Storage Instruction: chia pudding stays fresh in the fridgerator for up to 5 days.

This 21 december 2012, my family had celebrated chinese festival as usual,it called Ko Ciet in our hakka languange or Dōngzhì in mandarin and winter soltice festival in english. 


Ko Ciet  is one of the most important festivals celebrated by the Chinese and other East Asians during the Dongzhi solar term (winter solstice) on or around December 22 when sunshine is weakest and daylight shortest, and it occurs on Friday, December 21, 2012.


Our family follow it traditional activities and  make balls of glutinuous rice or "wedang ronde" in our languange. Usually wedang ronde are in ball shaped and brightly coloured, but this year i made some cat's paw, love, and rabbit shape in pastel colour :D,  So here the recipe

1. For the ginger water and filling

2. For the rice balls

3. Boil plain water in a pot, cook the balls until they floating. Rinse with cold water. Drain
4. Serve warm/hot ginger water with the glutineous balls and add some roasted peanut or cubed white bread.

The rainy weather for the past few days has been the perfect excuse to stay home and cook after i went home from my mother shop.So today i decide to make chocolate marble cake,a quick and easy to mix and bake.Oh! and next week i have plan to do photoshot on my jakjazz collection, i plan to start to sell them.sooo exited! i will definitely post it!:D

1. Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
2. Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect. Add hazelnut on top.
3. Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months 

Pear pie are one of my favorite dessert,and this past weekend i had lot of time, so i bake a pie. I got a little experimental and while the results were even better than I had hoped for, i made this recipe for "Blogger Jagoan Masak" contest held by appmasakapa and detikfood! you can download that app at HERE ,so here the recipe:

Pear Tarte (makes 1)

Ingredients:
For the sweet shortcrust pastry
185g plain all-purpose flour
15gr ground almond
1/4 tsp salt
24gr granulated sugar
1tsp  lemon juice
75gr unsalted butter, chilled & cubed
1 egg yolk
45ml whipped cream

For the crème d’amandes:
60gr all-purpose flour
45gr ground almonds
100gr granulated sugar
2 eggs, at room temperature
80gr butter
50ml fresh cream
a few drop almond extract

To finish:
4 pears, stoned and sliced
2tbsp cinnamon powder
2tbsp glazing
1tsp lemon juice

Method:

1. For the sweet shortcrust pastry
Sift the flour,salt,ground almond into a bowl. Stir in the sugar. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs. Stir in the egg yolk, lemon juice and cream to bind. Form into a ball, wrap in plastic wrap and chill at refrigerator. After 30minutes roll out the pastry and use to a pie dish. Prick the base with fork, chill in the refrigerator while you make the filling.

2.Peel the pears,halve them,remove the cores and rub with cinnamon powder, bake the pear in  the oven at 132 C/10minutes.
   Cut the pear side down, on a board and slice thinly crossways,keep the slices together.

3.For the filling
Mix butter and sugar until creamy, then add the egg,flour,ground almond, butter, almond extract, and fresh cream, mix well.

4. Pour half of the filling into the pastry case. Slide a metal spatula under one pear half and press the top to fan out the slices. Transfer to the tart, placing the fruit on the filling like a wheel.

5.Bake the tart on the baking sheet for 200 C/ 40 - 50 minutes, or until the filling is set and well browned. Cool on the wire rack.

6.Mix the glazing with orange juice,brush over the top of the hot tart to glaze. Serve at room temperature.

Enjoy!♥