JustKay

I'm just a homebaker but I second that. I do bake a lot of cakes and cookies (I sell them) and I grab whatever's on sale, salted or unsalted, and then adjust accordingly. I use Kerrygold whenever I make shortbreads. It really does make adifference. Salted Kerrygold = gold foil. Unsalted Kerrygold = silver foil.

I'm not aware of its toxicity but I guess it would be the bitter variety (which we don't eat here) . Over here you can just peel the skin off, cut it up and boil and eat with sugar or sweetened grated coconut, or mashed and eaten wth the same. Or even with salted fish! *tapioca has 2 'skins' - an outer thin brownish layer and an inner thick white and/or pinkish layer - both must be removed* It can be grated and made into 'cakes' or 'kuehs' although when used as such, the grated mass is usually drained somewhat to remove excess starch. It can also be cut into small wedges and deep fried. Eaten by itself or can be further coated with either sugar syrup or spicy savory sauce. It can also be used to make 'tapai' which is fermented tapiocas. Or cut into cubes to make a kind of soupy dessert called bubur or pengat - ie cooked in coconut milk and palm sugar. Or boiled and mashed and mixed with some flour and made into a donut kinda thing. Or formed into balls and dip in batter and deep fried. The pearls and flour form would mainly be for storage purposes? Extending shelf life as obvioulsy fresh ones won't last very long. The leaves (young ones) can also be eaten - boiled and eaten with a spicy chilli peanut sauce or just chilli sauce or cooked in coconut milk with bird eye's chilli. I'm sure there are more things one can do with tapioca (fresh or otherwise).

I've made nougat before. The recipe I use has water in it. 3C sugar, 3/4C corn syrup, 3/4C water and 3 egg whites. The temperature is 270. And I just whip it in the mixer like I woud marshmallows but when it's ready the consistency is unlike marshmallow though - it is very thick .. almost like a chocolate chip cookie dough. This nougat is more like the center of a 3 Musketeers or Mars bar. I'd like to try make the fluffier and lighter (and chewy) nougats that aren't too sweet.

Oh, I thought you're looking for a banana cake recipe. Ludja's is definitely a cake recipe not a bread. When I was living in Canada, I can't get enough of Duncan Hine's banana bread. Does Duncan Hines still make this? Just curious.

Thanks Di and Anne ... I'll try this again and report back. I like the crinkled parchment paper method but alcohol is a no-no (I'm a Muslim).

I tried this a couple of days ago - the sugar got all burnt and stuck to the parchment paper! Messy. I use a convection oven so should I reduce the temperature or baking time? I'd like to try this again.

I just recently made the recipe posted by ludja again (and again ate them wihout the frosting - it's so good even on it's own) and this time subbed half the amount of baking soda with baking powder. It is just my kind of banana cake - beautiful texture and just the right moistness level and banana taste. It actually taste better the next day. And oh, this time I didn't have any buttermilk, so I used sour milk.

I didn't have enough liquid glucose too the other day when I was making 3-layered marshmallows. The first 2 batches were as per Neil's recipe. With the third batch, I added extra sugar to make up for the glucose (by volume). Well .... upon cutting the marshmallows, I notice that the final layer = green layer (with less glucose) is not as thick as the other two which was equal in thickness ... meaning the (green layer) mixture didn't fluff as high. Also, ater a few days ... the green layer became a little 'crustier' and 'harder' compared to the other layers. I've not had the marshmallows behaving this way before (I've done quite a lot of batches) ... so I guess substituting some of the liquid glucose with sugar does have an effect with texture although not noticeable until after a few days old. JanKK ... did you simply use less corn syrup and not make up for the difference with sugar?

Sadly .... Nestle has again changed it's recipe for Milo. The recent can I bought taste so bleh. And if the boxed/canned ready-to-drink Milo was the closest one could get to the much loved iced-cold-Milo-from-Milo-trucks, it is no longer so.

I made these multi-colored marshmallows last week. When the mixture was ready to be poured out, I just divided it into separate bowls and colored them and then poured each color on top of another. I also made cocoa marshmallow. I should've dusted it with cocoa powder but I was afraid it might be bitter .... but then dusted with potato starch, they didn't look too bad ... Now I can't look at some fruit (or even vege!) and think about making a puree out of it to try in the marshmallow recipe. LOL!

You're welcome. I just made 2 batches of the vanilla marshmallow this morning and I noted down some observations. It's probably not as accurate as any thermometer or cold-water test but hopefully will aid you somewhat in addition to doing the cold-water test. I use medium-low flame all through and 3L clear Corning pan. The first number is recorded for first batch and the ones in the bracket for second batch. At 12 (13) minutes, the sugar looks almost dissolved and the temperature was at 200F. The liquid is opaque. At 13 (15) minutes, the syrup begins to boil and temperature now is 100C/212F. At 14 (16) minutes, the syrups comes to boil and temp now is 108C/225F. It begins to foam. At 15 (17)minutes, it really foams as the syrup is now at a rolling boil. 230F. Just keep stirring gently and at 17 (19) mins there will no more foaming and the liquid is now very clear, no longer opaque. The temp is now 234F. At 20 (22) mins, the syrup reaaches the temp of 240F and is ready to be poured into the gelatine mixture. I use the 1/2C measuring spoon with spout to help pour the syrup in a thin stream into the bowl. After the first 1/2C I use the spatula to ensure all the gelatine coagulated at the bottom of the bowl is incorprated into the liquid. Continue pouring hot syrup in thin stream while beating on high speed. It takes me about 5mins to finish pouring all the syrup. I then let the mixer run undisturbed for another 10mins on high. The syrup will then be very fluffy, very white and more than doubled the volume. It's ready to be poured into your prepared pan. I would say that the syrup after the foaming and turning clear needs to be boiled for at least 3 mins before it's ready. Which is total about 5 mins after it comes to a boil. I hope this helps any 'newbies' to making marshmallows, in addition to the cold-water test (as sometimes I am rather confused about the soft-ball test myself - homebaker here )

I have some questions on marshmallow creme. Is it the same as marshmallow fluff ie stuff in the jar that's used in so many fudge recipes? If I omit the gelatine from the marshmallow recipe, does it make the fluff? Or does marshmallow fluff contain egg whites? Does anyone have a good recipe for marshmallow fluff? And how long does this keep? What do you think of this recipe? Marshmallow Creme 2C sugar 1C egg whites 1C water 1/2C light corn syrup 2C light corn syrup 4t pure vanilla extract Cook sugar, water and two cups corn syrup to 240 degrees. In mixing bowl, beat egg whites and half cup corn syrup until mixed. Beat on med/low until light and fluffy. Slowly add hot syrup while beating. When all is mixed beat hard for three minutes. Add vanilla extract. Thanks for any help!

I think you need to use a bigger pot because at one point it does foam a bit hence the boil over but after it reaches a certain temperature, it will settle down to a clear liquid once again. I use a pot big enough so that the liquid fills to 1/3.

I made the cocoa marshmallow yesterday and used only 1/4C cocoa. The marshmallows are a tad too soft. But the taste is just right though. I am tired of having to deal with measuring the liquid glucose - not an easy task. According to my scale, 1 1/4C liquid glucose is 375gm. Anyone can help verify? Thanks.

But I do think there is a diference. Previously, I used cornstarch and sugar mixture and after a while out in the open it can get a tad sticky. Try putting cornstarch out in the open for a few days and it turns kinda damp a little. Or maybe I can notice the diference because of our high humidity here. With my last batch however, I just use 100% potato starch for dusting. The marshmallows are sweet enough. I prefer this to mixing with icing sugar. Also without the sugar, less moisture attracted. I read on the Net that kept in an airtight container, the marshmallows should last a month. Anyone knows for sure?

You can use any color you want. I usually make a lot of these and use a different color for each batch and then when cut up, mix them all so I have multi-colored candies. I give most of them away. I guess dah tua-tua ni, can't take too much sugar! (tua=old)

I use a lot of ganache on my cakes. I use the recipe by Nick Malgieri successfully everytime using only cream and chocolate. I never boil my cream - just heat it up until near boiling (in the microwave) and then pour it on to of the chopped chocolate (in a bowl sitting on the countertop - not in double boiler) and let sit for a few minutes before stirring. ganache I think you have way too much cream and heat too. You don't need to heat the chocolate up - the heated cream will melt the chopped chocolates just fine.

Here is my recipe (T&T): Coconut Candy 3C dessicated coconut (unsweetened) 2 1/2C sugar 1 can evaporated milk (the can here is 405gm) 45g butter 1t vanilla 1/4t salt food coloring -mix everything together and cook over LOW heat until thick (and forms a ball when dropped into water ie soft ball stage) and begins to pull away from sides of pan. - press into a pan and when almost cooled & slightly hardened, cut into squares (in pan) and let it cool further and set. I did not note down the size of the pan I used but I believe it's a 9X9 lightly greased with oil. There is also a recipe that I've used which has sweetened condensed milk instead of sugar and evaporated milk, but I like this one better as with the other recipe you'll have to add water and then boil it away again. Use evaporated milk - don't substitute with whole milk or low fat evaporated milk. edited to add - I've looked at the 3 recipes in the links and this coconut candy I make is not like the one in the picture. This also needs no beating with wooden spoon. Nor does it use any eggs. Here's another recipe on a Malaysian site that uses egg whites (which I prefer not to use just like in marshmallows I prefer not to use egg whites) :coconut candy

Sorry no recipe. But if I could ask what kind of fudge do you usually make? I attempted the recipe from Hershey's for Classic Fudge yesterday and it didn't set at all. I cooked it till it boils, then keep boiling unstirred unil it reaches 235 and then beat it with a wooden spoon (ouch! that aches!). And the resulting goo is gritty too. Wouldn't coconut fudge be coconut candy? We make coconut candy here by cooking sweetened condensed milk with grated coconut. And when it cools and set, it's cut up into little squares. Is this what you're looking for?

That was quoted from the end of nightscotsman's recipe

nightscotsman ..... I finally did it! I didn't have to resort to using agar-agar powder. The bakery supplies shop I go to now imports Halal fish-bone gelatine from Pakistan. And I think people in the UK can also find this fish-bone gelatin. The usage is the same as your regular gelatin because I used your exact same measurements. I followed your recipe to the T and the marshmallows are really really soft and yummy .... although a tad too sweet for my taste but the kids have no complaints. I also substituted liquid glucose for corn syrup - same amount. (Could this be why it's so sweet?) The only thing I did not right was to 'lightly grease' the pan. So, when I turned it over, it stuck to the foil! What a job it was to pry it off the foil without messing up too badly. I see some instructions with other recipes to sprinkle the pan liberally with potato starch and sugar ... maybe I'll try this next time? I also could not cut it right. I didn't want to use a wet knife. But then, I tried using the pizza cutter and it worked like a charm. I dipped the wheel in the potato starch and sugar mixture and tapped off excess amount and then cut the marshmallow block. I can't wait to try the other variations. Yumm yumm!!!! Thank you soooooo much for sharing the recipe. I think this will sell well with my customers as Halal marshmallows are virtually non-existant here. And now I can also make other stuff like Rocky Road Brownie, etc .... Thanks!!!!

I didn't say and mean to imply to use a damp towel. Use a dry towel and wrap the toasted hazelnuts in them and let sit for a while. The heat will cause a steam effect and somewhat loosen the skins to a degree. It won't make the nuts real damp at all. But yes, the best way is still to buy them skinned. tryska- you put the nuts in a single layer on a pan and bake at 180C for 5 mins. Then stir and bake a further 4 to 5 mins. Put them on a big enough towel and wrap them up. After 5 mins or so, roll the nuts in the towel itself. Finally, use your fingers to help the stuborn ones. This is all done while the nuts are still hot. Once cooled, the skin won't come off.

I like the recipes here by Kraft.

Me too. And one of the cookies I make (for sale), the naked hazelnuts go on top so I really need to get all the skin off. I've found a great way that makes my job easier. I buy skinned hazelnuts. They only cost a wee tad more and so worth it. I just toast them and voila! Perfect naked toasted hazelnuts. tryska - after toasting them wrap in towel and leave to steam for a while. This helps some.

Gula kabong = "the sugary product made from the sap of the male inflorescence of the palm Arenga pinnata. " Gula melaka = "the sugar product derived from the tropical coconut tree, Coco nucifera." I will post more detail info (how they are made, etc ... ) when I have some time. The short of it, thus, gula jawa = gula melaka. Palm sugar can mean either gula melaka or gula kabung. They are used interchangeably in Malay cooking.