Indonesian Thick Pancakes (Martabak Manis/Apam Pinang)

Preparation : 15 Minutes

Rising Time : 60 Minutes

Cooking Time : 40-45 Minutes

Serves : 10 Servings (2 big pancakes)

Episode : No video recipe available yet

Author : Christina Hann Trefzger

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I’ve made these pancakes countless times and kids just love love them. This recipe is a request from my good friend, Susan and I hope she likes it too 🙂

List of Ingredients:

250 gr AP flour

75 gr Sugar (I always omit it)

1/4 TSP Salt

1/2 SP Instant Yeast

1/4 TSP Baking Powder

1/4 TSP Baking Soda

3 Eggs, Medium Size

50 gr Butter, Melted

300 ML Water

1 TS of Condensed Milk, Optional

Toppings: chopped peanuts, chocolate sprinkles, condensed milk etc (anything you want)

P.S. The most important of this recipe is the skillet. You’ll need a non-stick skillet that is made of brass!

Instructions:

  1. Mix all the dry ingredients together and add the water into the mixture. It’ll look very thick but it’s supposed to look like that. Sugar is needed to rise the batter. If you don’t add sugar, then add a little bit of condensed milk.
  2. Rise it for an hour in a warm place. I like to put it in my oven that is warm. Cover with a wet kitchen towel.
  3. After that beat the eggs until pale (3-4 minutes).
  4. Add the melted butter into the mixture and whisk.
  5. Add in the beaten eggs and mix.
  6. Rest for 15 minutes or so.
  7. Make sure your skillet is very hot and pour in the batter. And then lower the heat into medium low.
  8. It takes about 20 minutes ish to make one pancake. Top anything you want on top and fold it into a half moon pancake.
  9. You can add some butter at the outter part. I don’t do that 🙂
  10. Enjoy as it’s warm

 

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Mum’s Steamed Chocolate Brownies Recipe

Preparation : 10 Minutes

Cooking Time : 35 Minutes

Serves : 6-8 Servings

Episode : No video recipe available yet

Author : Christina Hann Trefzger

Hi guys,

It’s weekend and love to share my mum’s best Steamed Brownies Recipe here. In Asia, it’s common to make cakes by steaming them. And the ovens in Asia normally are also different than in western countries.

This recipe is my promise to Sonam, and sorry that it took me forever to finish it. Have fun steaming, girl!

Ingredients:

3/4 Cup of Granulated Sugar (185 gr)

7 Tbsp of melted Butter (100 gr)

1 Cup of Chocolate milk (250 ml)

2 Eggs, medium

1/2 Tsp of Baking Powder

1 Bar of Dark Chocolate (125 gr), melted

2 Cups of AP Flour (250 gr)

1 Tsp of Cinammon Powder

A dash of cold espresso, optional

Fruits for decoration, optional

Instructions:

  1. Turn on your stove, put your steamer. I use a 6 inch springform pan (16 cm). Lay with some parchment paper.
  2. Melt butter and dark chocolate together and mix them with the chocolate milk. Set aside.
  3. Mix the AP Flour, cinammon and baking powder with a sift.
  4. Beat eggs and sugar on medium speed for about 2-3 minutes or until pale.
  5. Add in the melted mixture, mix with a spatula.
  6. Add in all the dry ingredients, mix with a spatula.
  7. Steam for about 30-35 minutes or until cooked.
  8. Take it out and cool it for about 10 minutes.
  9. Decorate with some powdered sugar and some favorite fruits.
  10. Enjoy with some nice coffee 🙂

Mango Tiramisu

Preparation : 15 Minutes

Making Time : 30 Minutes

Cooling Time : 1 hour to overnight

Serves : 8-10 Servings

Episode : no video recipe available yet

Author : Christina Hann Trefzger

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Hi guys!

It’s weekend! It’s dessert time yaaaaaaaaaaaaaay! I have made this georgous Mango Tiramisu a couple of times and my friends really love it so I thought to share this recipe with you!

This is a twist of classic Tiramisu and kid friendly one too. If you make it for yourselves (no kids, then I’d recommend you to dip your lady fingers into some Limoncello and it will give you really nice flavor!).

And if you have been reading my blog /following my instagram, you’d know that almost all of my recipes are not so sweet or so salty 🙂

For this recipe, I don’t have a video recipe yet, but if you want to see how I make my mango cream, you can check it on youtube here: Thai Mango Sticky Rice

Here is the list of the ingredients:

1 Mango, skinned, cut and blended

2 Tbsp of Coconut Cream

1 Tbsp of sugar (if your mango is already sweet then don’t add any sugar)

A pinch of Salt

25-30 Lady Fingers

500 gr of Mascarpone Cream Cheese

200 gr Heavy Cream, whipped

1-2 Tbsp of Sugar

Vanilla Extract or Vanilla Sugar

1 Glass of Lemon Juice  (Limoncello if you want something with alcohol)

Ikea Casserole Dish (Honestly I don’t know the size)

Instructions:

  1. Clean, skin, cut and blend your mango in a blender.
  2. Turn on your stove into medium heat, on your sauce pan add in your blended mango. If it is a sweet mango, don’t add any sugar, add 1 tablespoon of sugar if it is sour) along with 2 Tbsp of coconut cream and a pinch of salt. The salt with enhance the sweetness of the mango. Don’t worry it won’t make it salty.
  3. As soon as it boils, lower the heat into really low and let it simmer until it gets really thick (normally it takes 15 minutes ish) and turn off your stove. Let it sit for about 15 minutes and then keep it in a fridge.
  4. In your large bowl, whip your heavy cream with sugar and vanilla extract until thick. If you use vanilla sugar, then reduce the amount of the sugar.
  5. Add the mascarpone cheese little by little into your whipped heavy cream and mix until all of the mascarpone is mixed with the whipped cream.
  6. Dip your lady fingers in lemon juice (or limoncello) and arrange them on your casserole dish.
  7. Add in some cream cheese mixture and spread it even with a spatula or a spoon.
  8. Spread some mango cream.
  9. Repeat again with lady fingers until all ingredients are done.
  10. Put it in a fridge for at least an hour or overnight.
  11. Enjoy it with your friends xoxo

Photo 06.02.19, 17 49 41 (1)

 

Super Moist Chocolate Cake

Preparation : 10 Minutes

Making Time : 60-70 Minutes

Serves : 6-8 Servings

Episode : no video recipe available yet

Author : Christina Hann Trefzger

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Hi Guys!

I just baked this super moist super delicious chocolate cake for my in laws. They came to visit us in Munich and I thought to bake a small cake for us. My family is very small; my husband, me and Mack (4 yo) and Lev (1 yo). At home only me and Mack eat eat cakes and then no one is going to finish the rest. As the result, most of my cakes end up in the trash can. Have you ever had the same problem? If you do, this super moist cake is a great recipe for you.

I baked it in a 21 cm springform (around 6 inch size). And it is just perfect for small families like ours. Let me show you the list of the ingredients!

All you need is:

4 Medium size eggs, room temperature

2/3 Cup (135 gr) of Granulated Sugar

1 1/3 Sticks (150) of Butter, melted

2/3 Cup (85 gr) of AP Flour

3/4 Cup (75 gr) of unsweetened Cocoa Powder

A pinch of Salt

1/2 Tsp of Baking Powder

A dash of Vanilla Extract

1 Tbsp of decaf Espresso, cold

Powdered Sugar/Sugar Powder/ Confectioner’s Sugar, Optional

Confetti, Optional

16 cm / 6 inch springform

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Instructions:

  1. Preheat your oven at 180 degrees Celsius or 350 degrees Farenheit.
  2. In your large bowl put in the sugar and eggs, beat for about 3 minutes on medium high speed or until it is pale.
  3. Add in the melted butter and mix well.
  4. Add in vanilla extract and espresso and mix well.
  5. Sieve all the dry ingredients into the mixture and use a plastic spatula to combine.
  6. Always line your springform with some parchment paper. Pour in the mixture in your springform and tap a little bit.
  7. Bake on a medium rack or lowest rack depending on your oven for about 50-60 minutes or until it’s completely baked through. Insert a toothpick and as soon as it comes out easily and nothing creamy sticking on the toothpick then it is done.
  8. Take it out, and let it cool. It takes about 15 minutes.
  9. Sieve some powdered sugar and scatter some confetti. Enjoy with a cup of nice latte macchiato xoxo

 

Salmon Green Onion Cupcakes

Preparation : 20 Minutes

Baking : 30 Minutes

Serves : 12-14 Cupcakes

Episode : 36 (video recipe is availble here)

Author : Christina Hann Trefzger

Hi Guys,

I’ve made these really delicious, savory, full of flavor Salmon Green Onion Cupcakes. I know, I know, everybody is raising their eyebrows now and officially you can call me CRAZY CHRISTY lol. But I promise you and trust me, these are amazing! And you won’t regret it.  The consistency of the cupcakes is like muffins and scones. With cream cheese, cranberry jam and some garnished green onions, it is phenomenal! You don’t even taste the salmon.

Here is the list of the ingredients:

2 Cups of AP Flour

1 Tbsp of Baking Powder

1/2 Tbsp of Salt

2 Eggs, medium size

1 Cup or 250 ml of Crème fraîche (sour cream or yoghurt can replace it too)

1 Cup or 200-250 gr of fresh Salmon, diced

1 Cup or 250 ml  of Vegetable Oil

1 Cup of Green Onion, finely chopped

2 Tbsp of Bavarian Sweet Mustard (honey mustard)

1 Tbsp of Dijon Mustard

1 Tbsp of Horseradish

2 Tbsp of Honey

For the frosting, you’ll need:

1/2 Cup or 125 gr of cream cheese

1/2 Cup or 125 ml of heavy cream

Some Cranberry jam

Some green onions.

How to make the Salmon Green Onion Cupcakes:

  1. Turn on your oven to 180 degrees Celsius or 375 degrees Farenheit.
  2. In your large bowl, beat your eggs until pale (3 minutes) with a mixer or a whisk.
  3. Add in the oil and Crème fraîche, mix again. If you don’t have Crème fraîche, you can also use sour cream or yoghurt. But yoghurt is a little ligher than Crème fraîche, you might need to reduce a little bit.
  4. Add in all the dry ingredients; flour, baking powder, and salt. Mix them again.
  5. Put in the salmon and green onions. Mix them with a spatula. Add in all the rest of the ingredients; mustard, sweet mustard and honey.
  6. Line your muffin tray with liners. Use a spoon to transfer your batter into the liners.
  7. I made about 12 cupcakes. I still had some and just made pancakes out of it.
  8. Bake for about 30 minutes. Let them cool.
  9. For the frosting, beat the heavy cream until soft peak or about 3 minutes.
  10. Add in the cream cheese and mix well with the whipped cream.
  11. Transfer it into a ziploc or a pastry bag with a nozzle. You can also use only a ziploc without a nozzle.
  12. Smear the cranberry jam on each cupcakes.
  13. Make a little swirl to cover the cranberry jam.
  14. Garnish with some green onions and cranberry jam.
  15. Enjoy!

Hello Kitty Banana Blueberry Cupcakes

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Preparation : 15 Minutes

Baking : 20 Minutes

Serves : 12 Cupcakes

Episode : (no video available yet)

Author : Christina Hann Trefzger

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Mackayla had been asking for Hello Kitty Cupcakes, so we baked Banana Blueberry Cupcakes with sprinkles of our leftover Oreos. Soft, sour, sweet and you literally could taste the banana in the cakes. Make these for your kids, they will love them! Believe me ❤️

For this recipe, you’ll need:

2 Riped Bananas, mashed with a fork (I had medium size bananas)

1 Cup of All Purpose Flour

1/2 Cup of Sugar

1/4 Cup of Melted Butter

1-1/2 Cups of Fresh Blueberries

A pinch of Salt

1 tsp of Baking Powder

3-4 Oreos, bashed into a coarse powder

For the Frosting:

100 gr of Mascarpone Cheese

200 gr of Heavy cream, whipped

1 package of vanilla sugar

(I personally don’t like it too sweet, that’s why only 1 package of vanilla sugar / 8 gr).

For the decorations, you can use anything you want 🙂

Instructions : 

  1. Preheat your oven to 360 degrees Farenheit (180 Celsius).
  2. Mash the bananas in a large bowl with a fork.
  3. Add in sugar, melted butter, salt and mix them.
  4. Add in flour, baking powder, and mix with your spatula.
  5. Put in the blueberries and don’t over mix them.
  6. Use your spoon or ice cream scoop to put in the batter into muffin tins which are lined with muffin liners. Scatter some bashed Oreo. Bake them for about 20 minutes.
  7. During that time, you can prepare the frosting.
  8. Put the heavy cream into a bowl with the vanilla sugar. Whip until soft peak. Add some mascarpone cheese and fold them gently. Transfer into a ziploc or a plastic bag. Put into a fridge until your cakes are ready (cooked and cold).
  9. Decorate the cupcakes with some frosting and hello kitty 🙂 Enjoy them with some Latte Machiatto or a cup Cappucino.

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These were the cupcakes before frosting xoxo

Green Tea Matcha Cake with Mascarpone

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Full video recipe is available on YouTube here: Green Tea Matcha Cake with Mascarpone

Preparation: 10 Minutes

Baking: 45-50 Minutes

Servings: serves 8-10

Episode: 04

Author : Christina Hann Trefzger

I have baked Green Tea Matcha Cakes countless times. I always make them and decorate them in different ways. Sometimes I bake them in loaves and sometimes with whipped cream and fruits. In this recipe, I topped with Mascarpone Cheese and dark chocolate drizzles.

This cake is soft inside and crispy outside. I just love it!

Ingredients:

Dry ingredients:

2 Cups of All-purpose Flour (ca. 250 grams)

1 Pack of Vanilla Sugar (ca. 10 grams)

A pinch of Salt

2 Tsp of Baking Powder

1 Tsp of Baking Soda

5 Tbsp of Green Tea Matcha

Non-dry Ingredients:

2 Cups of Sugar (ca. 400 grams)

5 Eggs, medium size

1 Cup of Butter / 2 sticks (ca. 250 gr), melted

1 Cup of Buttermilk (ca. 240 ml)

100 gr of White Chocolate, melted

Mascarpone Cream:

200 gr of Cream, whipped (ca. 7 oz)

20 gr of Vanilla Sugar (1 1/3 tbsp)

500 gr of Mascarpone Cheese (ca. 17oz)

Decoration:

Melted dark chocolate (optional). You can also decorate your cake with some fruits such as berries, kiwis or passion fruits on it 🙂

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All instructions are here: Green Tea Matcha Cake with Mascarpone

White Chocolate Chip Matcha Cookies Recipe

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Video recipe is here: White Chocolate Chip Matcha Cookies

Preparation : 30-35 Minutes

Baking : 10 Minutes

Serves : Servings 30

Cookies Episode : 10

Author : Christina Hann Trefzger

If you want chewy inside but crispy on the outside chocolate chip cookies, you definitely need to save this recipe. After you try it, you’ll never look back 🙂 White chocolate + Matcha = Best combination!

Of course you can use other chocolates like dark chocolate, semi dark chocolate etc. In my opinion, white chocolate tastes better with matcha green tea than the others.

Ingredients:

150 gr (2/3 cup) of unsalted softened Butter.

150 gr (3/4 cup) of granulated Sugar.

225 gr (about 8 oz) of all-purposed Flour.

1 large Egg, at room temperature.

200 gr (about 7 oz) of White Chocolate, chopped (you can also use chocolate chips). If you don’t want it too sweet, reduce to 150 g.

A pinch of Salt.

1 Tsp of Baking Soda.

1 Package of Vanilla Sugar (10 gr), if you use vanilla extract, you need 1 Tsp

1 Tbsp of Green Tea Matcha

1 Tsp of Corn Starch

Video instructions is here :  White Chocolate Chip Matcha Cookies

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Enjoy!