New Home Baking Experience: Home Making Tips for Crispy Outside and Soft Inside Coffee Cookies and Vanilla Pound Cake

Coffee biscuits-crisp on the outside and soft on the inside

If you're a coffee lover, these cookies will be your new favorite. They are perfect with a cup of coffee or tea and their aroma is irresistible.

Ingredients

1 ½ cup wheat flour

2 tablespoons coffee dissolved in 1 tablespoon hot water

½ cup unsalted butter (room temperature)

¾ Cup Brown Sugar

1 egg

1 tsp vanilla extract

½ tsp baking soda

1 pinch of salt

½ cup chocolate chips or walnuts (optional)

? Preparation:

1 ️ ⃣ Preheat oven to 180 °C and line a tray with closing paper.

2 ️ ⃣ Beat butter and sugar until creamy.

3 ️ ⃣ Add eggs, vanilla and dissolved coffee. Mix well.

4 ️ ⃣ Gradually add the dry ingredients (flour, baking soda and salt) and mix until the dough is smooth.

5 ️ ⃣ Add chocolate chips or nuts and stir gently.

6 ️ ⃣ Form the dough into a ball and place it on a tray, leaving a gap in between.

7 ️ ⃣ Bake for 10-12 minutes until golden brown around the edges.

8 ️ ⃣ Cool in a pan for 5 minutes, then transfer to a grid rack to cool completely.

☕ ? Serve with a cup of coffee or milk and enjoy these delicious cookies!

? Bonus tip:

More intense: Use espresso instead of instant coffee.

✅ Crispier: Bake for 2 minutes more.

✅ Gluten-free version: Use almond flour or oat flour instead of flour.

Traditional glutinous rice cake (glutinous rice cake)

Ingredients

-2 cups glutinous rice (marajit)

-4 cups of water

-2 cups coconut milk

-1 ½ cup brown sugar

-½ teaspoon salt

Making Ingredients

-1 cup coconut cream (kakang gata)

Production instructions

1. Cook glutinous rice:

-Wash and drain the glutinous rice.

-Add rice and water to the pot. Cook over medium heat until the glutinous rice absorbs water and softens.

2. Make coconut caramel (Latik sauce):

-Heat coconut milk, brown sugar and salt in a separate saucepan. Stir constantly over low heat until mixture thickens and becomes a caramel-like sauce.

3. Mix and cook:

-Once the rice is cooked, add to the coconut milk caramel mixture. Stir constantly over low heat until completely coated and thickened.

4. Prepare Latik (optional but recommended):

-In a small saucepan, cook the coconut cream over medium heat, stirring until it separates into a golden clot. Remove from heat and drain excess oil.

5. Plate:

-Pour the glutinous rice mixture into an oiled pan or a plate lined with banana leaves. Flatten and smooth the surface.

-Sprinkle latik on top before serving.

Mini vanilla pound cake ? ?

Ingredients

* Make a cake: *

-1 1/2 cups medium gluten flour ?

-1/2 tsp baking powder ?

-1/4 tsp salt ?

-1/2 cup softened unsalted butter Please

-1 cup caster sugar ?

-3 large eggs ? ? ?

-1 teaspoon vanilla extract ?

-1/2 cup whole milk ?

* Glazed (optional): *

-1/2 cup powdered sugar ?

-1 tablespoon milk ?

-1 teaspoon vanilla extract ?

Preparation method

1. Preheat oven to 350 degrees F (175 degrees C). Grease and line 6 mini loaf pans with thin lines.

2. Add flour, baking powder and salt to a bowl and mix well.

3. In a separate bowl, beat the butter and sugar until light and fluffy. Add eggs one by one, then add vanilla extract and mix well.

4. Gradually add the dry ingredients and milk and stir until smooth.

5. Divide batter evenly between mini pans and bake for 25-30 minutes until poked out with a toothpick. Let cool in a saucepan.

6. To make the frosting, mix the powdered sugar, milk and vanilla extract well. Drizzle over cooled cake.

Preparation time: 15 minutes | Baking time: 30 minutes | Total time: 1 hour

Calories: 250 kcal per cake | Serving: 6 mini cakes 6 mini cakes