Palm Sugar Coconut Agar-Agar Dessert

 

Palm Sugar Coconut Agar-Agar Dessert

Palm Sugar Coconut Agar-Agar Dessert
Ingredients:
1. 10 g agar-agar powder
2. 1 egg, lightly beaten
3. 1 ring (about 50 g) (palm sugar), chopped
4. 100 g caster sugar
5. 200 ml S&P coconut milk
6. 800 ml water

Instructions:
1. In a pot, bring 800 ml of water to a boil.
2. Add chopped palm sugar and caster sugar to the boiling water. Stir until dissolved.
3. Sprinkle in the agar-agar powder, stirring continuously until completely dissolved.
4. Reduce heat to low and add the coconut milk. Stir well to combine.
5. Gradually pour in the beaten egg while stirring gently. Continue stirring for a few seconds to mix well, then turn off the heat.
6. Pour the mixture into a mold. Let it cool at room temperature, then refrigerate until set, about 2-3 hours. Once set ready to serve chilled.

Batik Floral Strawberry Jam Swiss Roll

Batik Floral Strawberry Jam Swiss Roll Cake.

Indulge in the perfect dessert for any occasion with this Swiss Roll Cake. I replace milk with SNP Santan, Thankyou SNP the creamy flavor elevates it to the next level to my cake.The fillings is a delightful blend of non-dairy whipped cream and strawberry jam, perfectly complementing the cake’s moist and fluffy texture. Soft, fluffy cake, paired with its elegant batik floral design, makes every bite truly special."

Swiss Roll Recipe:
Ingredients - Pattern Design:

• 1 egg
• 30g cake flour
• 20g castor sugar
• 1 tbsp milk 

Food Coloring:
green, red, orange and White

Directions:
Prepare the Pattern Design:

• Using an electric hand mixer, beat all the pattern design ingredients (egg, cake flour, castor sugar, and milk powder) until firm peak. .
• Divide batter into 4 small bowls, adding a drop of food coloring to each, mix well. 
• Pour the colored batters into piping bags and tie them tightly.
• Place a sheet of parchment paper over the pattern template in a baking tray. 
• Pipe the colored batters onto the parchment paper, following the design of the template until complete.  (This will be base on your own creativity how you design your floral)
• Once finished, place the patterned parchment paper on a baking tray and refrigerate until needed.

For the Filling: 

• 130g whipping cream
• 5 tablespoon Strawberry Jam  

Prepare the Filling:

• In a mixing bowl, whip the whipping cream and castor sugar with an electric hand mixer until doubled in volume. (firm peak)
• Add Strawberry Jam, mix until well combined. Chill in the fridge until needed.

Ingredients A:
For the Egg Yolk Batter:

• 4 egg yolks
• 20g castor sugar
• 50g corn oil 
• 50ml S&P Santan Kelapa 
• 1 teaspoon vanilla extract 
• 80g cake flour
• 1 tbsp of Strawberry Essence. 

For the Meringue:
Ingredients B:

• 4 egg whites
• 1/4 tsp cream of tartar
• 60g castor sugar

Prepare the Egg Yolk Batter:

• In a mixing bowl, combine ingredient A: 
• Egg yolks, castor sugar, corn oil, santan, vanilla extract and cake flour. 
• Whisk until smooth and well combined. Set aside.

Prepare the Meringue:

• In a clean mixing bowl, combine ingredient B: 
• Add cream of tartar to egg whites. Beat with an electric hand mixer until  peaks form.
• Gradually add the castor sugar in three batches, continuing to beat until stiff peaks form.
• Gently fold the meringue into the egg yolk batter in three batches using a hand whisk until the mixture is smooth and well combined.

Bake the Cake

• Preheat your oven to 170°C (340°F) for 10 minutes.
• Line a 9”x11” baking pan with parchment paper.
• Pour the batter over the patterned parchment paper spreading it evenly.
• Drop the tray gently a few times to remove any trapped air bubbles.
• Bake on the second rack for about 20 minutes 
• Immediately place another parchment paper over the top of the cake and flip it over.
• Carefully peel off the old parchment paper to reveal the patterned side.
• Place a new parchment paper over the cake and flip it back. Let it cool for  10 minutes.

Assemble the Swiss Roll:

• Spread the whipped cream mixture over the cooled cake evenly. 
• Roll the cake tightly and refrigerate for at least 1-2 hours.

Decorate:

• After chilling, remove the cake from the refrigerator and touch up the floral pattern with a edible colour using brush for a more vibrant look. 
• This will be base on your own creativity.