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!♥