SWEET KOLACHE

Kolache is a pastry of Czech and Slovak,  made of  semi sweet yeast dough top with sweet or savory filling. Most commonly used are apricot, cream cheese, prune,  poppyseed., nuts or even sausages.

This is my eggless version of kolache but nevertheless it is so addictive, everyone who tried them asking for seconds. Be careful  not  to stuff too much jam/preserve if not it will create a  mess when baking. The size is up to you, it can be bigger piece of 4 x 4 in square.

These are also great for party or picnic, more fun if you thread them on skewer to be served  to your guest.

SWEET KOLACHE

2 C all purpose flour
2 TB  sugar
5 TB  melted butter
1 tsp rapid rise yeast
3/4 tsp salt
1/2  C  plus 2 TB  warm milk
1/4 C fruit preserve/jam
extra butter for brushing

METHOD

Place milk, sugar and yeast in a mixing bowl. Stir well. mix in flour, salt and melted butter by cupful, forms into soft dough. Add 1-2 tablespoons of water if it is too dry. Knead by hand for 5 minutes, place dough into oiled and covered bowl. Let rise for 1 1/2 - 2 hours. Roll out dough about 1/8 in thickness, cut into 2 x 2 in square. Place a teaspoon of  jam/ preserve,  bring the corners  to the center.  Lightly press so it sticks well. Let rise again for 30 minutes. Preheat oven @ 190 C. Bake for 15 minutes until golden brown. Brush with butter. Cool on rack. You can also thread on skewer if you want. Enjoy!

Linking to Yeastspotting 4-22-11
                Food on skewer

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DATE SQUARES

A healthier change from your regular bar or slice bought from the store. Despite using only  4 ingredients, Date Squares are so easy and quick to whip up but you'll amaze how this tasty treat turned out. Addictive and satisfying!

Date Squares are filling and tasty snack for parties, camping or meal on the go even you could serve them during festive events.

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SWEET YEAST ROLLS

Have you ever tried baking yeast bread using ice water? This is what my experiment  is all about for making these Sweet Yeast Rolls. Using ice water instead of warm water normally called for.

The method is the same but it takes slightly longer time to rise but this method produces much softer and fluffier bread. You can shape them according to your imagination.

Sweet Yeast Rolls are  a keeper, my son quickly grabs the roll fresh from the oven without hesitation. That's the power of homemade rolls, simply irresistible!

ORANGE BLACK SESAME CAKE

This is almost a fat free and low calorie cake. It  is best served for those looking to watch  their waistlines. These are so amazing and easy to make.

So far I never tried the combination of orange marmalade, banana and black sesame seed in a single cake but surprisingly they work well together,  fantastic yet so light. Give it a try then you know what I mean...

ORANGE BLACK SESAME CAKE
Yield    7 in loaf

1 1/2  C  all purpose flour
1 tsp baking powder
1/2 tsp baking soda
2  TB  orange marmalade
1/4  C caster sugar
1/4  C  milk
2 TB melted butter
1/4  tsp salt
3 medium banana mashed
2  TB  toasted black sesame

METHOD

*   Preheat oven @ 180 C and grease 7 in pan.

*   Sift flour, baking powder, baking soda and salt. Combine flour, sugar and 1 tablespoon sesame seed in a mixing bowl.

*  Whisk together banana, milk and marmalade in a small bowl.

*   Combine dry and wet ingredients, stir until just incorporated.

*   Pour into greased pan, sprinkle with remaining black sesame seed  and cook for  25-30 minutes or until a skewer inserted comes out clean.

*   Let sit 5 minutes in the pan, transfer onto rack to cool.

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KOLEH KOLEH / GREEN BEAN PUDDING

It is a traditional dessert of Malaysia and Singapore, made of green bean flour, coconut milk and palm sugar. If  palm sugar unavailable, you can use dark brown  sugar instead.

This can be prepared by steaming or stirring over stove top until thicken. I use 2nd method. Traditionally they are garnished with coconut crumbs but I omit this, just sprinkle with toasted sesame seed for garnish.

My mum used to prepare them but at that time, you can't get the green bean flour so you've to do it from scratch. It's tedious process but it tasted fabulous  and so fragrant. Now I tried to re-create them using Zarinah Anwar's recipe from the book called The MPH Cookbook.