Banana Pecan Biscotti

January 1st, 2016



taste-o-meter: 7/10

I’m still alive! It’s too long of a story to explain the long gap. Let us say many wonderful things happened, including giving birth to my precious little peanut. I’m always on the lookout for healthy (i.e. less calories) recipes these days. Long gone are the days when I bake cakes that needs 8+ eggs. It hurts my head just thinking about those recipes.

I have three overripe bananas that no one seems to be eating. I decided to make biscotti by following a recipe that I found in Cooking light (May 1999), snatched from this website:

The recipe itself is very simple. The taste is a bit too sweet for my taste, hence the 7/10 taste-o-meter rating. I’ll reduce the sugar to 1/3 cup next time. Next time, I think I’ll try to use fruits that are a bit tart (e.g, cranberry, etc)

Ingredients (makes 24 biscottis, 72 calories/biscotti)

1 3/4 cups all-purpose flour
1/2 cup sugar (I may reduce it to 1/3 cup next time)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup mashed very ripe banana (about 1 banana)
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large egg
1/3 cup chopped pecans, toasted


  1. Preheat oven to 350°. Line a cookie sheet with a parchment paper. Generously spray cooking spray on the surface.
  2. Combine flour, sugar, baking powder and salt.
  3. In a separate bowl, combine banana, oil, vanilla and egg.
  4. Stir in flour mixture and pecans to the banana mixture.
  5. On a lightly floured surface, divide the dough into two rolls.
  6. Flatten each roll into 3/4-inch thickness.
  7. Bake for 25 minutes.
  8. Remove rolls from baking sheet, cool 10 minutes on a wire rack.
  9. Cut each roll diagonally into 12 slices.
  10. Reduce oven temperature to 250° and bake sliced biscottis for 15 minutes. Turn biscotties over; bake an additional 15 minutes.
  11. Remove biscottis from oven and let them cool.


Lapis Sagu Ny Liem

January 16th, 2012

taste-o-meter: 10/10

Oh my gosh! I think I havent touched my blog in ages, figuratively speaking. Literally, it is probably around 1.5 years. A lot happened in those 1.5 years. I got married, moved to another country, and started my PhD. I am not yet ready to resurrect my e-kitchen due to the non-existence of my physical kitchen. My housing does not include a real kitchen. We only have a shared kitchen with a one-burner induction cook top, teeny-tiny toaster oven, and microwave. I have no doubt that I can work with these minuscule range of appliances; the real deal breaker is that I left my camera at home. A recipe post sans picture just does not cut it. Well, just bear with me. Once I go home or hubby comes here, I’ll get my camera back. ;)

In the mean time, I have dug my recipe files and found this gem! The recipe itself is superb! (thanks mbak camelia@home!). The problem that I had was that my steamer is small, therefore I cant use an appropriate size of cake pan. I ended up making two small lapis sagu, which translates to spending twice as much time hanging around my steamer. It wasnt too bad as I had a lot of companies for chit-chatting (uhm you mean gossiping?)

Below is the recipe in Indonesian, which I shamelessly copied from mbak Camelia

by. Ny. Liem

Bahan I :

1 kg tepung tapioka kualitas baik
900 gr gula pasir
2 sdm tepung ketan
4 sdt garam
1 sdt vanilli bubuk

Bahan II :

1500 ml santan kental dari 1 1/2 butir kelapa
800 ml santan encer

Bahan III :

75 ml air daun pandan dan suji (aku pake 1 sdm pasta pandan Toffieco)
50 gr coklat bubuk, larutkan dengan 75 ml air panas

Cara membuat :

  • Bahan I : Campur tepung tapioka, gula pasir, tepung ketan, garam dan vanilli bubuk menjadi satu. Tuang bahan II sedikit demi sedikit sambil diaduk hingga menjadi adonan yang licin dan tidak berbutir.
  • Bagi adonan menjadi 2 bagian, masing-masing diberi air daun pandan dan satu lagi diberi larutan coklat.
  • Olesi loyang ukuran 26 X 26 X T 6 cm yang telah diolesi dengan sedikit minyak hingga rata. Panaskan di dalam panci pengukus hingga agak panas.
  • Tuang 125 ml adonan ke dalam loyang (aku pake sendok sayur besar aja), kukus selama 5 menit hingga adonan matang. Lakukan hal yang sama secara berselang-seling hingga adonan habis. Kukus kembali selama 10 menit. Angkat dan dinginkan (tunggu hingga benar-benar dingin ya, masukin kulkas kalo perlu)
  • Potong-potong, sajikan.

Spinach and Cheese Lattice Pies (KBB 17)

May 30th, 2010

From: Cook’s Library – Baking, 2003, pg: 35

I basically followed the posted recipe, except changing the filling as below:
Spinach fillings (inspired by Mbak Rieke @ sexychef)
4-6 shallots, sliced
1-2 garlic, sliced
spinach (amount to your liking)
2 eggs, beaten
1 cup of milk
cheddar cheese, grated (amount to your liking)
sugar and pepper to taste

methods: Stir fry onions until they turn translucent. Add in the spinach. Turn off heat and grate cheese over the spinach mixture. Let it cool. In another bowl, combine two eggs with a cup of milk. Transfer the egg mixture onto the spinach mixture just before you pour it onto your pie; it is the intention that the eggs are still raw at this point.

These pretty lattice pies are equally delicious served hot or cold. They make a good picnic food served with salad.
2 Tbsp butter, for greasing
250 g fresh ready-made puff pastry
50 g ham, chopped finely
125 g full-fat soft cheese
2 Tbsp snipped fresh chives
1 egg, beaten
35 g freshly grated parmesan cheese

Grease 2 baking trays with the butter
Roll out the pastry thinly on a lightly floured work surface and cut out 12 rectangles, each measuring 15 x 5 cm/6 x 2 inches. Place the rectangles on the prepared baking trays and leave to chill in the refrigerator for about 30 minutes.
Meanwhile, mix the ham, soft cheese and chives together in a small bowl. Season with pepper to taste, then spread the mixture along the centre of 6 of the rectangles, leaving 2.5 cm/1 inch border around each one.
To make lattice pattern, fold the remaining rectangles lengthways, then, leaving a 2.5 cm/1 inch border, cut vertical lines across the folded edge.
Unfold the latticed rectangles and place them over the rectangles topped with the ham and cheese mixture. Seal the pastry edges well and sprinkle with Parmesan cheese. Bake in preheated oven, 180oC/350oF/Gas Mark 4, for 15-20 minutes. Serve hot or cold.

Cook’s tip:
These pies can be made in advance, then frozen uncooked and baked fresh when required.