Much Desserts

Klepon is a delicious twist on the traditional Indonesian dessert, featuring pandan-flavored glutinous rice, sweet coconut sugar filling, and a soft coconut coating. Perfect for any sweet tooth!

Klepon or Indonesian sweet sticky rice (also known as onde-onde in Malaysia and Singapore) is a sweet rice cake treat you’ll want to whip up again and again. These green ball chewy Pandan-flavoured balls are bursting with melty coconut sugar and it’s hard to stop at one! This recipe is naturally gluten-free and vegan and is an easy one that comes together in about 20 minutes. Klepon is a tasty Indonesian street food that you’ve got to try!

Have you ever tried Klepon? Imagine these pandan coconut mochi-like balls are bursting with palm sugar liquid when you take a bite. In Indonesia, the favorite desserts are often those found in the market, called ‘jajanan pasar’, or market snacks.

 History of Klepon

Klepon (pronounced klē-pon; also written as kelepon) is a sweet Indonesian street food, made up of chewy glutinous rice flour balls containing sugar syrup, flavored with pandan. These Indonesian rice balls are usually covered in shredded coconut. 

It’s a popular street food snack, often found at morning and afternoon markets around Indonesia. They’re also known as onde onde in Malaysia and Singapore.

For the texture, klepon is quite similar to Japanese mochi, however, the sugar syrup filling is liquid, while mochi tends to have creamed or solid fillings. 

Klepon must be bite-size. I warn you that you should not bite just half of it since the filling will basically drip all over. When you take a bite, your tongue will taste so many flavors. It starts from the savory of steamed coconut meat, the chewiness of the glutinous rice balls, and the bursting sweetness of melted palm sugar.

The sweet and salty combination of palm sugar and coconut is the best because it makes klepon taste not overly sweet.  You can find this treat roll in grated coconut, offering a unique contrast of textures—chewy on the inside and soft on the outside.

Klepon originated in the culinary traditions of Java, Indonesia, where people enjoyed it for its unique chewy texture and sweet surprise filling. As time passed, it became a beloved snack not only in Javanese culture but throughout Indonesia and neighboring Southeast Asian countries like Malaysia and Singapore.

And nowadays, here comes the time to learn how to make delicious klepon cake, a chewy Indonesian treat filled with sweet coconut sugar and coated in soft, steamed coconut. A step-by-step recipe with pandan flavor for the perfect klepon experience!

Ingredients  of Klepon

• Sticky/Glutinous Rice; Main ingredients for making Klepon. The taste will be chewy when you bite and pop melting sugar in the center. It’s so unique and addictive. sticky rice flour – it’s naturally gluten-free. Do not substitute with regular rice flour or other flour. Sweet rice flour is a must!
• Water; It helps bind the ingredients together and gives the cake its structure.
• Pandan flavoring; Pandan is a leaf that has an exquisite flavour that is very popular in South-East Asian desserts. It’s a bit like a coconutty vanilla and when extracted from the leaf is a bright vibrant green! pandan leaves infuse my Pandan Klepon with their fragrant aroma and vibrant green hue. 
• Granulated sugar; This is optional, but you can add this white granulated sugar to sweeten the klepon batter and balances the flavor of the pandan
• Coconut grated, desiccated, or shredded; it’s traditional to roll klepon in freshly grates coconut that is moist and delicious (steam the coconut to make it last longer) If you can shred or grate fresh coconut, this will taste best. Traditionally use to coat the outside of the rice balls.
• Salt; To enhance all flavor taste. to balance the sweetness and enhance the overall flavor of the cake, giving it a well-rounded taste
• Coconut sugar; This is usually a brown sugar that comes in a solid shape that can be chopped, grated, and melted. For an alternative, you can use regular palm sugar, coconut sugar, or brown sugar.

How to Make Klepon

First, steam the grated coconut for about 5-10 minutes. Once done, sprinkle it with salt, mix well, and set it aside for later use.

Next, in a mixing bowl, pour in the glutinous rice flour and sugar. Slowly, add the warm water and begin kneading the mixture until smooth and pliable. Then, add the pandan flavoring and continue to knead until both of the color and flavor combine each other.

Now, portion the dough into small balls, about the size of a tablespoon each. Work quickly during this step to prevent the dough from drying out.

After that, it’s time to fill the klepon. Take each ball and press a small indentation in the center to form a bowl shape. Carefully, add about 1/4 teaspoon of coconut sugar into the middle.

Then, pinch and seal the top of each ball tightly, ensuring the filling is enclosed. Gently roll the dough back into a smooth ball.

Meanwhile, bring a pot of water to a boil. Once boiling, carefully drop the Klepon balls one at a time into the water. Make sure not to overcrowd the pot. Cook the Klepon until they float to the surface, which indicates they are done.

Lastly, Remove the klepon from the boiling water and immediately roll them in the steamed, salted grated coconut, ensuring they are fully coated.

Finally, Enjoy Your klepon. Enjoy them warm for the best taste!

Recipe Notes;

1. If the dough feels too watery or sticky when adding water, you can add more glutinous rice flour.
2. If you prefer a slightly salty flavor in the klepon, you can also add salt to taste.

Try this Recipe!

I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!

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Klepon ( Indonesian Sweet Rice Cakes )

Sonia Ardiana

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine indonesian

Servings 25 klepon

Ingredients

  

• 1 1/2 cup Sticky/Glutinous Rice
• 1 cup water
• 1/2 tsp pandan flavouring
• 2 tsp Granulated sugar
• 1/3 cup coconut grated, desiccated, or shredded
• 1/4 tsp salt
• 1/4 cup coconut sugar

Instructions

 

• Steam the grated coconut for about 5-10 minutes. Then sprinkle it with salt, mix it well, and set it aside.
• Pour the glutinous rice flour and sugar into a bowl. Add warm water and knead until smooth. Then add the pandan flavoring and knead again until well combined.
• Then portion the klepon into balls about the size of a tablespoon, working quickly so the dough doesn't dry out.
• Now it’s time to fill the klepon. Make a small indentation in the center of each ball to form a bowl shape, then add about 1/4 teaspoon of the coconut sugar filling.
• Pinch and seal the top tightly to ensure the filling doesn’t escape, then roll the dough into a smooth ball again.
• Bring water to a boil in a pot. When it comes to a boil, carefully add the klepon one at a time, taking care not to overcrowd the pot. Cook until the klepon float to the surface, then pick them up.
• Then, immediately roll the klepon in the steamed, grated coconut so that it is thoroughly coated.
• And the klepon are ready to be served.

Notes

1. If the dough feels too watery or sticky when adding water, you can add more glutinous rice flour.
2. If you prefer a slightly salty flavor in the klepon, you can also add salt to taste.

Keyword Glutinous rice balls with coconut sugar and coconut, Indonesian Sweet Rice Cakes, klepon

Mochi brownies bring together the best of both worlds—gooey chocolate and a satisfyingly chewy texture. Chocolatey, fudgy, chewy mochi brownies. Try this recipe for a fun, irresistible dessert!

These are a perfect blend of chocolate brownies and butter mochi cake. They look just like your regular brownies, but they have a next level of a chewy and crunchy crust texture. They are also gluten-free. You’d better try it now!

What are Mochi Brownies, Mochi and it’s substitutions

A mochi brownie is a delightful treat that combines the best of traditional brownies with the irresistible chewiness of mochi, a popular rice-based Japanese dessert. What sets these brownies apart is the use of glutinous rice flour, giving them that dense, chewy texture similar to mochi.

Thanks to the glutinous rice flour, mochi brownies have a one-of-a-kind texture—denser and chewier than regular brownies, with a soft, gooey center and delightfully crispy edges.

Beside of that, The chewy mochi brownies are also gluten-free, so they’re a great option for big parties and to ensure everyone can enjoy dessert! Mochi brownies are very similar to the famous butter mochis from Hawaii. They have a similar texture, just different flavors. If you love butter mochis, you will love this recipe.

By the way, what is Mochi? According to Wikipedia, Mochi is a Japanese rice cake make of glutinous rice flour and other ingredients such as cornstarch, sugar, and water. Mochi is a pretty common food in Asian cuisine and you might’ve even seen it at frozen yogurt topping bars. While Mochiko is a type of glutinous rice flour or sweet rice flour that is also naturally gluten-free.

Type of Mochi

There are two main types of mochi: Hawaiian butter mochi and Japanese mochi. This chocolate butter mochi is more like Hawaiian butter mochi, which is a cake made with Mochiko (sweet rice flour or glutinous rice flour) instead of regular all-purpose flour, giving it a unique, chewy texture.

On the other hand, Japanese mochi is made by steaming sweet rice, then pounding it into sticky rice cakes. It’s often served plain or filled with sweet red bean paste. You can also make it by mixing sweet rice flour with sugar and water or milk, then heating it until the mochi texture forms.

Actually, there aren’t substition for mochiko, mochi flour or glutinous rice. However, here are a few potential substitutions, though they won’t give the exact same texture such as :

Almond flour (for gluten-free option): If you’re looking for a gluten-free substitute, almond flour can be an option, but it will yield a denser, more crumbly texture. All-purpose flour: This can be used as a substitute, but the texture will change. Use a 1:1 substitution, but expect different results.

To make mochi brownies, you’ll typically use standard brownie ingredients like flour, sugar, cocoa powder, eggs, and butter, with the special addition of glutinous rice flour to create that signature chewiness. You can also get creative by adding toppings like chocolate chips, nuts, or a sprinkle of powdered sugar!

Ingredients  of Mochi Brownies

• Cocoa powder; unsweetened cocoa powder is the star of the show. This gives the brownies an intense chocolate taste and rich chocolate flavor.
• Dark chocolate;  Adds richness and intense chocolate flavor to the brownies., you can also use semi-sweet chocolate if that suits your taste preferences better. To add dark color, you can swap with instant coffee powder too. Since it’s dark chocolate, it brings a slight bitterness, which complements the sweetness of the brownies.
• Unsalted Butter; I like to use unsalted butter so that I can control the amount of salt in the brownies, but salted butter does work too. This adds fat and moisture, creating a soft and rich texture.
• Vanilla extract;  to give an extra humph and add flavor.
• Sugar; to sweeten the brownie batter
• Eggs at room temperature; Eggs act as a binder, holding the ingredients together while also adding moisture and richness. Using eggs at room temperature helps them blend more smoothly into the batter, giving a better texture to the brownies.
• Milk; This helps keep the batter moist and ensures that the glutinous rice flour absorbs the liquid properly, resulting in that signature chewy texture.
• Glutinous rice flour; Gives the brownies their characteristic chewy texture, resembling mochi. The key ingredient for mochi brownies. This type of flour (made from sticky rice) gives the brownies their stretchy, chewy texture, distinguishing them from regular brownies
• Salt; Enhances the flavor of the other ingredients and balances the sweetness.
• Baking powder; acts as the rising agent and will make your brownie less dense and create that spongy texture.
• Chocolate chunks for topping; optional but highly recommend for extra fudgy brownies. Adding extra chocolate chunks on top provides a decadent, gooey chocolate bite with each piece. As they melt during baking, they give a nice contrast in texture.

How to Make Mochi Brownies

First, preheat your oven to 320°F (160-170°C). Next, line a 20×20 cm (8×8 inch) baking pan with baking paper to prevent the brownies from sticking.

Then, melt the dark chocolate and unsalted butter together using a double boiler (bain-marie). Stir until fully combined, and once melted, set aside to cool slightly.

In the meantime, crack the eggs in a separate bowl and add the vanilla extract. Whisk until well combined and smooth.

After that, add the milk to the egg mixture and stir until everything is blended together.

Now, gradually incorporate the slightly cooled chocolate and butter mixture into the wet ingredients, stirring until fully combined and smooth.

In another bowl, mix together the glutinous rice flour, cocoa powder, baking powder, salt, and sugar. Stir to ensure the dry ingredients are evenly combined.

Slowly, pour the wet mixture into the bowl with the dry ingredients. Stir everything until you have a smooth, lump-free batter.

Then, pour the batter into the prepared baking pan, and as you pour, sift the batter through a sieve to catch any lumps for an extra smooth texture. Before baking, sprinkle the chocolate chunks evenly over the top of the batter for added richness.

Finally, bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the brownies to cool in the pan before transferring them to a wire rack to cool completely.

Once cooled, cut the brownies into squares and serve. Enjoy your delicious chewy mochi brownies!

Recipe Notes;

• Use Baking Paper: Make sure to use baking paper to keep the brownie batter from sticking to the pan. This will help your brownies come out perfectly!
• Please wait to cool: Once the mochi brownies are cooked, let them cool before removing and cutting. This process will make cutting easier and result in neat pieces.
• Brownie Cutting Tips: To make cutting brownies that have a sticky texture easier, brush the knife with a little oil. This will help you get cleaner and easier cuts.

Try this Recipe!

I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!

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Thank you, your supports mean a lot!

Don’t forget to check my previous recipe here ;

Mochi Brownies

Sonia Ardiana

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Dessert

Cuisine hawaiian

Servings 8 Brownies

Ingredients

  

• 1/4 cup cocoa powder
• 1/2 cup dark chocolate
• 5 tbsp Unsalted Butter
• 1/2 tsp Vanilla extract
• 2 pcs Eggs room temperature
• 1 1/2 cup Milk
• 1 1/2 cup glutinous rice flour
• 1/8 tsp salt
• ¾ cup Sugar
• 1 tsp Baking powder
• chocolate chunks for topping, added to taste

Instructions

 

• Preheat your oven to 320°F (160-170°C).
• Line a 20×20 cm (8×8 inch) baking pan with baking paper.
• Melt the dark chocolate and unsalted butter together using a double boiler (bain-marie). Stir until fully combined, then set aside to cool slightly.
• In a separate bowl, crack the eggs and add the vanilla extract. Whisk until well combined.
• Add the whole milk to the egg mixture and stir until blended.
• Gradually incorporate the melted chocolate and butter mixture into the wet ingredients, stirring until fully combined.
• In another bowl, mix together the glutinous rice flour, cocoa powder, baking powder, salt, and sugar. Stir to combine the dry ingredients evenly.
• Pour the wet mixture into the dry ingredients. Stir until you have a smooth batter.
• Pour the batter into the prepared baking pan, and sift the batter through a sieve as you pour to prevent lumps.
• Sprinkle chocolate chunks evenly over the top of the batter.
• Bake in the preheated oven for about 55-60 minutes
• Allow the brownies to cool in the pan before transferring them to a wire rack to cool completely.
• Once cooled, cut into squares and serve.
• Enjoy your mochi brownies!

Notes

1. Use Baking Paper: Make sure to use baking paper to keep the brownie batter from sticking to the pan. This will help your brownies come out perfectly!
2. Wait for it to Cool: Once the mochi brownies are cooked, let them cool before removing and cutting. This process will make cutting easier and result in neat pieces.
3. Brownie Cutting Tips: To make cutting brownies that have a sticky texture easier, brush the knife with a little oil. This will help you get cleaner and easier cuts.

Keyword brownies gluten free, chocolatte butter mochi, hawaiian butter mochi chocolate, mochi brownies, mochi chocolate

Kaya toast is a perfect breakfast to start your day! This Singaporean dish is an easy mouth-watering sandwich prepared with butter & homemade kaya jam, featuring rich coconut milk, pandan leaves, egg, and butter on crispy toasted bread. it’s the heavenly delicious blend of sweet and creamy!

Serve with hot or cold coffee and boiled egg for local sensation for a Kopitiam experience.

Kaya Toast; A Breakfast Icon Menu in Kopitiam

A kopitiam is a traditional coffee shop commonly found in Southeast Asia, especially in countries like Singapore, Malaysia, and Indonesia. The word “kopitiam” comes from the combination of “kopi”, which means coffee in Malay, and “tiam“, which means shop in Hokkien, a Chinese dialect. Kopitiams is known for serving local-style coffee and tea, along with simple and affordable food, such as kaya toast, soft-boiled eggs, noodles, and other local delicacies.

These coffee shops have become iconic in the region, representing a blend of Chinese, Malay, and colonial influences in both food and culture. The atmosphere in Kopitiam is typically casual and community-oriented, making it a popular spot for breakfast, snacks, or social gatherings.

In recent years, there have been many improvements for Kopitiam, it’s become trendy and the Kopitiam has changed to become an Instagram-spot-worthy place with oriental and authentic influence.

Simple Homemade kaya toast

Kaya toast is a classic Singaporean breakfast, found in every kopi tiam (coffee house) across the island. And what’s not to love? Crisp white toast, a thick slice of cold butter and a good smear of sweet coconut jam (kaya). In Singapore, kaya toast is usually served with a soft-boiled egg and a cup of coffee.

The perfect time to enjoy kaya toast is typically for Breakfast: Kaya toast is a classic Southeast Asian breakfast item, often paired with soft-boiled eggs and a cup of strong coffee or tea. Then, as a Mid-Morning Snack: Around mid-morning, kaya toast can serve as a light snack to keep you energized, especially with a warm beverage. And lastly, Afternoon Tea: Kaya toast is also ideal for an afternoon tea break. Its sweet and savory flavors complement tea, making it a popular choice for a light, satisfying snack.

Basically, Kaya jam comes in two varieties: nonya (which has a natural pale green color due to the addition of pandan juice) and hainanese (which is more brown as a result of the use of caramelized or brown sugar. In this recipe, I make Hainanese kaya jam, mainly because I love the sweet taste and caramelized from brown sugar eventho the color is not as pretty as the nonya kaya. nevertheless, both of them are tasty! Our recipe, is closer to the caramel-colored version, instead of the usual green ones, the intense flavor of the coconut cream with the palm sugar, really makes for a great coconut caramel-tasting kaya. Now let’s get cooking!

Ingredients  of  Kaya Toast

• Granulated sugar; It provides sweetness and helps caramelize the mixture, adding flavor depth and balancing the richness of the coconut milk and eggs.
• Palm sugar chopped; enhances the kaya’s flavor profile with its rich, toffee-like taste, adding a more complex sweetness than granulated sugar alone. It also contributes to the jam’s deep color.
• Coconut milk; Coconut milk gives kaya its signature flavor and creamy texture. Its richness balances the sweetness from the sugar and creates the smooth, spreadable consistency of the jam.
• Pandan leaves cut into 5 cm strips; provide the kaya with a delicate, floral aroma, enhancing its tropical flavor. The pandan fragrance is essential to traditional kaya, giving it its distinctive character.
• Egg yolk; thicken the kaya and give it a custard-like texture. When cooked gently, they create the smooth, creamy consistency of the coconut jam, working with the sugar and coconut milk to form the base of the spread
• Bread; use white soft bread with the crust trimmed off. But you can certainly use any bread you like such as whole wheat. providing a neutral, crispy base that complements the sweet and creamy spread. White bread’s mild flavor allows the kaya and butter to shine.
• Butter; Use salted butter for kaya toast. The saltiness pairs so well with the creamy sweet kaya jam. I love to use salted butter here: Butter is spread over the toasted bread, creating a contrast between the sweet kaya and the savory, creamy butter.

How to Make Kaya Toast

Kaya Jam

First, in a pot, combine granulated sugar, palm sugar, coconut milk, and pandan leaves. Heat the mixture over medium heat, stirring continuously until it begins to shimmer (slightly bubble). Then, turn off the heat.

Next, in a separate bowl, whisk the egg yolks. Gradually pour a small amount of the heated coconut milk mixture into the yolks, whisking constantly to temper the eggs.

Then, Once the yolks are well mixed, slowly add the rest of the coconut milk mixture while whisking continuously.

Now, Place the mixture over a bain-marie (a bowl over simmering water) and cook, stirring frequently, until it thickens to a jam-like consistency. This should take about 15–30 minutes.

After cooking, strain the kaya jam to remove any lumps or pandan leaves. Finally, let it cool, and it’s ready to use.

Prepare the Toast

Heat a pan over medium heat and add butter. Toast the bread on both sides until golden and crispy.

Spread a generous amount of kaya jam onto the toasted bread. Optionally, add a slice of butter in the middle of the toast for extra richness.

Finally, Now your homemade kaya toast is ready to serve!

Recipe Notes;

• Instead of using the bain-marie technique, you can cook the mixture directly in a pot over low heat for 15–30 minutes, stirring continuously.
• For a smoother texture, blend the kaya jam with a hand blender before straining.
• To minimize any eggy smell, consider using Omega eggs. In addition to the bain-marie technique, you can cook them directly in a pot over low heat for 15-30 minutes.

Try this Recipe!

I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!

Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! Sign up for my email list, too here! Anyway, you can also sign up and check Muchbutter for the mouthwatering food picture and daily cook recipe!

Thank you, your supports mean a lot!

Don’t forget to check my previous recipe here ;

Kaya Toast

Sonia Ardiana

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Breakfast, Snack

Servings 10 pcs

Ingredients

  

• 1/4 cup Granulated sugar
• 1/4 cup palm sugar chopped
• 3/4 cup coconut milk
• 4 pandan leaves cut into 5 cm strips
• 4 egg yolk

• 10 pcs bread
• 3 tbsp butter

Instructions

 

Kaya Jam

• Add sugar, palm sugar, coconut milk, and pandan leaves to a pot. Cook until shimmer is stirred continuously, then turn off the heat.
• In a bowl, whisk the egg yolks, then add a little of the coconut milk mixture while continuing to whisk. Once well combined, add the rest of the coconut milk mixture.
• Then, cook using a bain marie technique, stirring the mixture until it thickens.
• After cooking for about 15-30 minutes, remove the kaya jam from heat, strain it, and it is ready to use.

Prepare the Toast

• Heat a pan, add butter and toast the bread on both sides.
• Then spread the kaya jam on it.
• The kaya toast is ready to serve.

Notes

1. In addition to the bain-marie technique, you can cook them directly in a pot over low heat for 15-30 minutes.
2. In the middle of kaya toast, you can add slices of butter.
3. For a smoother texture of kaya jam, use a hand blender.
4. To minimize the fishy smell, use Omega eggs.

Keyword kaya jam, kaya toast, singaporean breakfast

Learn to make Ice cendol, one of the beloved Indonesian traditional beverages, consisting of homemade pandan starch jellies in coconut milk and drizzled with sweet coconut or palm sugar. Cool, refreshing, and sweet — cendol is a great Asian dessert for beating the summertime heat.

It’s not just making a traditional dessert – but turning it into a family-friendly drink too. Perfect for everyone, including the kids!

Cendol is a sweet, layered, iced dessert containing green worm-shaped  jellies (made with either rice flour), coconut milk and a sugar syrup from coconut or palm sugar. How Does Cendol Taste Like? The cendol itself tastes like nothing, bland, but with a little nutty, grassy taste from the pandan extract. That’s why cendol is usually served with palm sugar or coconut sugar syrup and coconut milk. The coconut milk brings sweet-savoriness not overly sweet, which, combined with the palm sugar syrup, gives cendol its caramelized taste.

History of Cendol in Indonesia

Es Cendol, or Ice Cendol, has deep roots in Indonesian culture, believed to originate in Java. The name “cendol” comes from the Javanese word “jendol”, meaning “bumpy,” describing the jelly-like strands made from rice flour and pandan leaves.

The origins of cendol go back several centuries, with evidence suggesting it first appeared around the 12th century or earlier in Southeast Asia. People in Java, Indonesia, started making it as a refreshing dessert, and over time, it became a beloved treat across the region.

Originally, it was a simple, refreshing dessert served without ice. Over time, it evolved, with the addition of palm sugar syrup and coconut milk giving it its iconic sweet flavor. During the colonial era, the availability of ice made Es Cendol a favorite chilled treat, enjoyed by both locals and settlers.

Today, Es Cendol is especially popular during Ramadhan and served at street stalls and homes across the country. It remains a beloved dessert that represents Indonesia’s rich culinary history, offering a cool, sweet taste of tradition in every sip. In some areas, you might find it served with slices of jackfruit or even a drizzle of durian.

Ice Cendol around the world

Cendol is a very popular drink or dessert in Indonesia and other Southeast Asian countries. To make it, cooks mix flour, sugar, pandan juice, and coconut milk, cooking it until it thickens. While still hot, they press the mixture through a cendol mold, forming short noodle-like strands that drop into a bowl of ice water to firm up. These cendol strands are then served with palm sugar syrup, coconut milk, and sometimes other toppings. Although ice cendol goes by different names in various Southeast Asian countries, the dish remains largely the same with some regional twists.

Here are some alternative names for cendol:

1. Malaysia: It is also called Cendol. In some regions, it might be referred to as Chendul or Chendol.
2. Singapore: Known as Chendol as well, and is commonly found in hawker centers and food courts.
3. Thailand: Referred to as Lod Chong (ลอดช่อง). The Thai version often uses similar ingredients but sometimes includes coconut sugar instead of palm sugar.
4. Vietnam: Known as Bánh Lọt, and like the others, it consists of the green rice flour jelly with coconut milk and sugar syrup.
5. Myanmar: Called Mont Lat Saung, it’s a version of cendol with variations in the use of ingredients.
6. Cambodia: It’s called Nom Lort and features a similar concept of green jelly in sweetened coconut milk.

Ice cendol has become one of the iconic desserts around Southeast Asia. Now, lets Learn step-by-step how to make Es Cendol with rice flour or mung bean starch for soft or chewy pandan jellies on your dessert. Sweeten cendol with palm sugar syrup and serve with savory coconut milk and ice cubes to cool your summertime!

Ingredients  of Ice Cendol

For making cendol, I differentiate it into 3 main ingredients. Make Cendol, Coconut sugar, and Coconut milk as liquid. If you live in Southeast Asia or specifically Indonesia, you can buy instant cendol it, which is easy to find.

However, if you can’t find them here are the detailed ingredients;

cendol

• Tapioca Flour; gives a chewy texture to the cendol strands. For the substitution, you can use cornstarch or arrowroot flour if tapioca flour is unavailable, though the texture might be slightly different.
• Rice flour; helps form the base of the cendol and gives it structure. It balances the chewiness provided by tapioca flour, making the cendol strands smoother. Glutinous rice flour can be used, but it will make the strands more sticky and chewy.
• water
• Salt; Salt enhances the overall flavor and balances the sweetness in the dessert, making it more complex.
• Suji leaves; Suji leaves (Dracaena angustifolia) are used for their natural green coloring and subtle, grassy flavor. They are commonly blended with water to create a green extract that gives cendol its signature color and mild fragrance. However, If suji leaves are unavailable, you can use pandan leaves (as both provide a green hue and aroma). You may also use natural green food coloring if the leaves are not accessible. Find what you have on your hand
• Pandan leaves; Pandan leaves are fragrant tropical leaves that lend a floral, vanilla-like aroma to many Southeast Asian desserts, including cendol. They are usually tied in a knot and steeped in water or coconut milk to impart flavor. For the substitution, you can use pandan extract (though it is much more concentrated, so use sparingly). You could also try vanilla essence for a mild, sweet aroma, but it won’t have the same distinct flavor. You can also use green food coloring, but I really recommend using pandan extract so your cendol will be more flavorful and aromatic.

Coconut sugar syrup

• Coconut sugar; Coconut sugar, made from the sap of coconut palm trees, adds a deep, caramel-like sweetness with a hint of coconut flavor. If unavailable, you can use palm sugar or brown sugar as substitutes. These provide a similar richness and depth of flavor. Maple syrup can also work
• Granulated sugar; enhances the sweetness of the syrup, balancing out the coconut sugar’s complex flavor.
• Water
• Salt
• Pandan Leaves; add an aromatic flavor to the syrup, giving it a sweet, grassy scent.
• Substitution: You can use pandan extract (just a few drops since it’s potent) if fresh pandan leaves are unavailable, or omit it if necessary.

Coconut milk

• Coconut Milk; Coconut milk gives the cendol a rich, creamy texture and a subtle coconut flavor that complements the sweetness of the syrup. For the substitution, coconut cream can be used for a thicker consistency, but dilute it slightly with water. Alternatively, almond milk or oat milk can be used for a dairy-free, lighter option with a different flavor.
• water
• salt
• Pandan Leaves; Like in the syrup, pandan leaves in the coconut milk add a gentle aroma and subtle flavor.
• Ice cubes for serving: Essential for the refreshing quality of ice cendol, giving the dessert its characteristic chilled texture.

How to Make Ice Cendol

Preparing pandan and suji juice

First, cut the pandan and suji leaves into small pieces.

Next, place the cut leaves in a container, add the water, and blend with a hand blender until smooth. Then, strain the mixture to separate the pulp from the liquid, setting the juice aside for later use.

Cendol

First, in a saucepan, combine all the dry ingredients: tapioca flour, rice flour, and salt. Next, gradually add the water, a little at a time, while stirring constantly to prevent lumps from forming.

Then, cook the mixture over medium heat, stirring continuously. As it cooks, the mixture will thicken, darken, and turn translucent. Once the mixture starts to pop and has fully thickened, remove it from the heat.

Immediately, transfer the hot cendol mixture into a piping bag. Next, squeeze the mixture from the piping bag into a container filled with cold water and ice cubes. The cendol will form into worm-like strands as it comes out.

Finally, let the cendol set in the ice water to cool.

Coconut sugar syrup

First, in a saucepan, combine all the ingredients: coconut sugar, granulated sugar, water, pandan leaf, and a pinch of salt to balance the flavor.

Next, cook over medium heat, stirring occasionally until the sugar melts and fully dissolves. Then, continue cooking and stirring until the syrup thickens to your desired consistency.

Once thickened, remove from the heat and strain the syrup to remove any impurities from the sugar. Finally, set the syrup aside to cool.

Coconut milk

First, in a separate saucepan, combine the coconut milk, water, salt, and the tied pandan leaf.

Next, simmer the mixture over low heat, stirring constantly to prevent the coconut milk from curdling. Then, once the coconut milk starts simmering and is well combined, remove it from the heat.

Finally, discard the pandan leaf and set the coconut milk aside to cool.

To Assemble the Cendol:

First, prepare a glass and add about 2 tablespoons of the coconut sugar syrup (adjust to taste). Next, add ice cubes to the glass, then fill it halfway with the prepared cendol. Then, pour the coconut milk over the cendol until the glass is nearly full.

Finally, serve immediately and enjoy your refreshing ice cendol!

Recipe Notes;

1. For more appealing cendol shapes, consider using a cendol press or a strainer with large holes to form the strands.
2. If suji leaves aren’t available, you can substitute with pandan leaves, or use pandan extract for flavor.
3. Stir the coconut milk gently during cooking to prevent it from curdling.
4. Be cautious not to overcook the coconut milk. Make sure to always cook the coconut milk on low heat to maintain its smooth texture.
5. For added flavor, you can include slices of jackfruit in the cendol.

Try this Recipe!

I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!

Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! Sign up for my email list, too here! Anyway, you can also sign up and check Muchbutter for the mouthwatering food picture and daily cook recipe!

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Ice Cendol

Sonia Ardiana

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Dessert, Drinks

Cuisine indonesian

Servings 2 people

Ingredients

  

cendol

• 2 tbsp Tapioca Flour
• 3 1/2 tbsp rice flour
• 1 2/3 cup water
• 1/2 tsp salt
• 10 suji leaves
• 2 pandan leaves

Coconut sugar syrup

• 3/4 cup Coconut sugar
• 2 tbsp Granulated sugar
• 1/4 cup water
• 1/2 tsp salt
• 1 Pandan Leaves

Coconut milk

• 1/4 + 1/8 cup Coconut Milk
• 1/3 cup water
• 1 pinch salt
• 1 Pandan Leaves

For serving

• ice cube

Instructions

 

Preparing pandan and suji juice

• Cut the leaves into small pieces, place them in a container, add the water and blend it all with a hand blender until smooth.
• Then strain to separate the pulp from the water.

Cendol

• Combine all the ingredients in a saucepan, adding the flours and salt first and then the water a little at a time to prevent lumps.
• Cook over medium heat, stirring constantly. Cook until it thickens. Cook until the mixture pops, darkens and becomes translucent.
• After that, pour the cendol mixture into a piping bag while hot.
• Squeeze the cendol mixture into a container with water and ice cubes underneath. The Cendol will come out like worms from the piping bag.

Coconut sugar syrup

• Prepare a saucepan and add all the ingredients: brown sugar, granulated sugar, water, and pandan leaves.
• Add salt for a more balanced taste.
• Cook over medium heat, stirring all the ingredients until the sugar melts.
• Continue to cook, stirring, until the syrup thickens.
• Once the syrup has thickened, remove from the heat and strain to remove any remaining impurities from the coconut sugar.

Coconut milk

• In a saucepan, combine the coconut milk, water, salt, and the tied pandan leaves.
• Simmer over low heat until simmering, and stirring constantly.
• Remove the pandan leaves and set the coconut milk aside.

To assemble into basic cendol:

• Prepare a glass, add 2 tablespoons of coconut sugar syrup or it can suit your taste. Add ice cubes according to your taste, cendol until it fills half the glass, and then pour the coconut milk over it.

Notes

1. To make a more appetizing form of cendol, you can use a commercial cendol press or a filter with a large enough hole.
2. If you can’t find suji leaves, you can substitute pandan leaves. Pandan extract flavoring can also be used.
3. Gently stir in the coconut milk to prevent it from splitting during cooking.
4. Avoid cooking coconut milk for too long.
5. Make sure to use low heat when cooking coconut milk.
6. You can also add pieces of jackfruit to the Cendol as an extra.

Keyword cendol, indonesian dessert, pandan jelly with coconut sugar syrup and coconut milk

Enjoy warm, easy Brazilian cheese bread straight from your oven! This delicious Brazilian cheese bread is filled with pockets of airy goodness that taste so cheesy, that you won’t be able to stop at just one! They’re made simply with tapioca starch, olive oil, cheese, and milk. This gluten-free Brazilian bread is easy to make and perfect for any occasion.

Crispy on the outside, and soft, chewy with airy pockets on the inside. You won’t be able to stop eating them, trust me. And it takes only 15 minutes to make.

If you haven’t had Brazilian cheese bread, you are missing out. This version is easier and made in the blender! Because sometimes you just need a quick cheesy snack.

Everything you need to know about Brazilian Cheese Bread!

Brazilian cheese bread, or Pão de Queijo, is a delightful, chewy cheese puff made with tapioca flour, which means it’s gluten-free! A little history: this tasty treat originated in the 1700s in Minas Gerais, Brazil, during the times of colonization and enslavement. Back then, locals would roll up the starchy leftovers from cassava into little balls and bake them to fill their stomachs.

As time went on and life improved, they started adding eggs, oil, milk, and cheese, creating a richer, tastier version of cheese bread. Nowadays, it’s a beloved snack in Brazil, often enjoyed with jam or sweet spreads, or as a side dish with savory stews. The texture is chewy—some people love it, while others might find it a bit unique since it’s made with tapioca flour.

These cheese puffs have a crispy outer layer that gives way to a soft, airy inside. With that delightful, mochi-like chewiness, they’re irresistibly cheesy. Trust me, once you start munching, you won’t want to stop!

They’re best enjoyed warm, whether for breakfast, a snack, or as a side at dinner. Plus, they’re super easy to make and gluten-free! If you’re into simple recipes and cheesy goodness, you’ll definitely want to try these.

Methods to make Easy Brazilian Cheese Bread

1. The traditional method: First, you heat the wet ingredients and mix them with the dry ones before scooping them into little dough balls to bake. This gives you classic rolls with a slightly crispy exterior and a soft, chewy center.
2. The shortcut version: You just blend all the ingredients together and pour the thin batter into a muffin tin. This yields flavorful rolls with that same chewy texture, but they’re lighter and tend to puff up with hollow centers, shrinking a bit after baking. The outside is thinner, but still super delicious.

If you’re craving a delicious and unique treat, you’ve got to try making Brazilian cheese bread, or Pão de Queijo, at home! These delightful, gluten-free puffs are super easy to whip up with just a few simple ingredients like tapioca flour, cheese, and eggs. Imagine biting into a warm, cheesy roll with a crispy outside and a soft, airy center—it’s pure bliss! Perfect for breakfast, snacks, or as a side dish, these addictive cheese puffs are sure to impress everyone. So, gather your ingredients and bring a taste of Brazil into your kitchen—you won’t regret it!

Enjoy making and tasting these Brazilian delights!

Ingredients  of Brazilian Cheese Bread

• Tapioca Flour; Tapioca flour is the key ingredient in Brazilian cheese bread. It is the main binding agent for the pão de queijo. Be sure to use tapioca flour or starch specifically, as other flours won’t yield the same results. This keeps this cheese bread gluten-free and delicious! This is the main ingredient that gives the bread its chewy texture.
• Cheese; any kind of shredded cheese will work. I use cheddar cheese grated here, Grate the cheeses finely to ensure even distribution throughout the dough. These cheeses are what make the bread so incredibly delicious! You can substitute with other cheeses, such as mozzarella or Parmesan, for different flavor profiles. Other cheeses like cheddar, parmesan (Parmigiano reggiano), mozzarella, or a mix of cheeses work well
• Egg; Egg acts as a binder and helps produce the chewy texture. The egg also adds moisture and richness, contributing to the overall texture and flavor of the bread.
• Olive Oil; I use olive oil but any oil will do. Olive oil, coconut oil, avocado oil, your choice. Think of the flavor it’ll add to this delicious Brazilian cheese bread.
• Milk; You can use any milk in this recipe, though I prefer one with a higher fat content, Whole or skimmed works great.
• Salt; without salt, these will turn out quite bland! I use kosher salt. If subbing table salt, decrease the amount slightly.

How to Make Brazilian Cheese Bread

Start by preheating your oven to 400°F (200°C). This ensures that the oven reaches the right temperature for baking, allowing the cheese bread to rise and cook evenly.

Next, grease a muffin pan with vegetable oil and set it aside. Greasing the pan prevents the cheese bread from sticking, making it easier to remove once baked.

In a mixing bowl, combine all the ingredients, leaving out half of the grated cheddar cheese. Mixing the ingredients ensures that everything is well incorporated while reserving some cheese allows for a cheesy topping when added later.

Use a hand blender or a regular blender to pulse the mixture until fully combined.

Once the batter is smooth, add the remaining cheddar cheese and mix with a whisk until well combined. This step ensures that the cheese is evenly distributed throughout the batter, providing a cheesy flavor in every bite.

Pour the batter into the muffin pan, filling each cup about ¾ full. Filling the cups to this level allows enough space for the bread to rise without overflowing during baking.

Place the muffin pan in the preheated oven and bake for 18-20 minutes. This duration allows the tops to turn lightly brown while ensuring the inside is cooked through. Keep an eye on them; they should puff up and become golden.

Once baked, cool the bread in the pan for 2 minutes before removing. This brief cooling time helps the bread firm up slightly, making it easier to remove from the pan without falling apart.

Serve the Pão de Queijo a.k.a Easy Brazilian Cheese bread immediately while warm. It’s best enjoyed fresh out of the oven when it’s soft, cheesy, and delicious!

Try this Recipe!

I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!

Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! Sign up for my email list, too here! Anyway, you can also sign up and check Muchbutter for the mouthwatering food picture and daily cook recipe!

Thank you, your supports mean a lot!

Don’t forget to check my previous recipe here ;

Easy Brazilian Cheese Bread

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine Brazilian

Servings 12

Equipment

• Hand Blender

Ingredients

  

• 1½ cup Tapioca Flour
• ½ cup Cheddar Cheese grated
• 1 Egg
• ¼ cup Olive Oil
• ⅔ cup Milk
• ½ tsp Salt

Instructions

 

• Preheat oven to 400℉ or 200℃. Grease muffin pan with vegetable oil and set aside.
• Combine all ingredients in a mixing bowl leaving half of cheddar cheese. Using a hand blender or you can use a regular blender, pulse until ingredients are completely combined, stopping to scrape down the sides of the mixing bowl.
• Add the rest of cheddar cheese and mix with a whisk until well combined. Pour the batter into a muffin pan until ¾ full. Bake for 18-20 minutes until the tops of the buns are lightly brown.
• Cool for 2 minutes before removing from the pan and serve immediately, enjoy!

Keyword brazilian cheese bread

Nothing compares to a classic tiramisu. This classic Italian tiramisu recipe is light, creamy, easy, and absolutely delicious.  It’s an authentic no-bake Italian dessert recipemade with espresso-soaked ladyfingers layered with a light and airy mascarpone cream, and dusted with cocoa powder to finish. Perfect for any occasion!

You will love this incredible tiramisu recipe! We make it with three layers: coffee-dipped ladyfingers, mascarpone cream, and cocoa powder

When done correctly, I think tiramisu surpasses almost any dessert out there. The layers of ladyfingers dipped in coffee, creamy mascarpone, and chocolate shavings meld together beautifully.

All-time Favorite

Tiramisu is the ultimate Italian dessert—a true masterpiece! It’s incredibly easy to make and absolutely delicious, using just four main ingredients: mascarpone cheese, eggs, ladyfingers, and coffee. If you’ve never made tiramisu at home, I’m so happy you’ve found us. This recipe is easier than you think and makes some of the best tiramisu I’ve had.

It first thing come to my mind, how come I didn’t started this blog without making Classic Tiramisu. it is such a big deal. So, I decided to make the recipe. This classic tiramisu recipe is rich, creamy, custardy, and light all at the same time. I sell this Tiramisu too in my humble sweet cafe in my country.

What is Tiramisu?

The origin of tiramisù likely traces back to the town of Treviso in the Veneto region, but today, it’s enjoyed all over Italy and beyond as a delicious dessert.

In Italian, “tirami su” translates to “cheer me up” or “pull me up,” which is fitting because one bite of this dessert truly lifts your spirits! A classic tiramisù features two main layers: creamy mascarpone and ladyfingers soaked in coffee.

What you might find interesting is that this iconic Italian dessert has a history rooted in love. The term “tiramisù” means “pick me up,” but it can also mean “cheer me up.” It was first introduced as “tiramesù” at a restaurant called Le Beccherie by pastry chef Loly Linguanotto, who had just returned from Germany after perfecting his baking techniques. The dessert was an instant success, quickly spreading from Treviso to the rest of Veneto and all over Italy.

My easy-to-make tiramisù recipe combines coffee-soaked ladyfingers, rich mascarpone, homemade whipped cream, and a light dusting of cocoa powder for that classic finish.

This guide will take you through making the best classic Italian tiramisù. It has the perfect balance of ladyfingers to mascarpone cream, achieving a creamy yet light texture that lets the coffee flavor shine without being overly sweet. After countless attempts to perfect this recipe, I’m excited to share tips, tricks, and variations to help you tailor it to your taste!

Ingredients  of Classic Tiramisu

• Espresso coffee (brewed); If you have access to espresso, using that instead of regular brewed coffee can intensify the flavor. Brew the espresso coffee before making the mascarpone mixture, so it can cool down before assembling. Actually, many classic tiramisu recipes include a splash of coffee liqueur (like Kahlúa) or rum in the coffee for added depth of flavor. Tiramisu ain’t Tiramisu without coffee for dunking the biscuits!
• Lady Finger; These sponge-like cookies are the structure of the tiramisu, it’s also called Pavesini or Savoiardi biscuits – pretty widely available nowadays, They are crisp, sweet sponge fingers that taste like vanilla; They soak up the coffee and help create layers, providing a light texture.

Mascarpone Cream

• Dairy Heavy Cream: Adds richness and a creamy texture to the mascarpone layer. it also gives the silky cream and mascarpone layer of the tiramisu recipe.
• Non-Dairy Heavy Cream: Provides additional creaminess, and dietary preferences option
• Mascarpone: The star ingredient! This creamy Italian cheese gives tiramisu its signature flavor and texture.
• Egg Yolk: Yes, you do need eggs to make authentic Italian tiramisu. Traditionally, tiramisu uses raw egg yolks, but you can use pasteurized eggs for safety or cook with a double boiler (“bain marie”). They add creaminess to the mascarpone cream, and the egg whites can be whipped into a meringue to add fluffiness.
• Granulated Sugar: granulated sugar is the best option as it dissolves easily and has a mild flavor. Sweetens the mascarpone mixture and balances the bitterness of the coffee.
• Vanilla Extract: Adds a warm, aromatic flavor that complements the other ingredients.
• Salt: Enhances all the flavors and balances sweetness.
• Gelatin: Helps stabilize the mascarpone cream, ensuring it holds its shape. This is optional but can improve the texture.
• Water: Used to dissolve the gelatin.
• Cocoa powder; You can’t have a Tiramisu without a dusting of cocoa powder on top for a delicious chocolate flavor. Before serving, dust the top with cocoa powder or grated chocolate. I use unsweetened cocoa powder here.

How to Make Classic Tiramisu

Mascarpone Cream

Firstly, in a large bowl, combine the dairy heavy cream and non-dairy heavy cream. Whisk together until the cream becomes fluffy and holds soft peaks. Once ready, cover the bowl and refrigerate.

In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and salt until the mixture is slightly fluffy and pale in color.

Set up a double boiler by placing the bowl with the egg mixture over a pot of simmering water. Stir constantly, heating until the mixture reaches between 158°F and 176°F (70°C to 80°C). This step pasteurizes the eggs.

Then, in a small bowl, combine the gelatin with the water. Use a bain-marie (a bowl over hot water) to dissolve the gelatin until smooth.

Finally, remove the egg mixture from the heat. Stir in the dissolved gelatin until well combined. Gently fold in the mascarpone cheese until smooth and creamy.

assemble the tiramisu

Now, quickly dip each ladyfinger into the brewed coffee, ensuring they are soaked but not soggy. They should absorb some coffee flavor without falling apart.

Place a single layer of soaked ladyfingers at the bottom of your serving dish. and spread a layer of the mascarpone mixture over the ladyfingers.

Add another layer of soaked ladyfingers, followed by another layer of the mascarpone mixture. Finish with a final layer of the mascarpone mixture on top.

Then, Cover the dish with plastic wrap and refrigerate the tiramisu for at least 4 hours (or overnight, if possible) to let the flavors meld and set.

Before serving, dust the top with cocoa powder or grated chocolate for a finishing touch.

Enjoy!

This classic tiramisu will be a crowd-pleaser! If you have any questions along the way, just ask. For serving suggestions you can use a sharp knife to cut the tiramisu into squares or rectangles for even portions. Wipe the knife with a damp cloth between cuts for cleaner edges.

Serve tiramisu in individual dessert cups or glasses for a more refined presentation. This also makes it easier to serve and enjoy. Also, Tiramisu pairs wonderfully with a shot of espresso or a glass of dessert wine. Consider offering these alongside the dessert.

Storage Tips

First, for refrigerator, Tiramisu can be stored in the refrigerator for up to 3-4 days. Make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from absorbing odors.

Lastly, Tiramisu can be frozen, but it’s best enjoyed fresh. If you choose to freeze it, wrap it tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 2 months. To serve, thaw it in the refrigerator overnight before enjoying it.

Recipe Notes;

1. For a more stable consistency, you can add gelatin to the mascarpone cream, but this is not necessary.
2. The tiramisu needs to be refrigerated for at least 4 hours, but it is better to refrigerate it overnight.
3. When using the bain-marie with the eggs, always check the consistency and stir continuously to prevent the eggs from cooking.

I’m delighted to find an easy and delectable menu like this! I hope you enjoy it as much as I do!

Don’t miss a recipe! Be sure to follow us on Instagram @Muchdesserts and our Tiktok! Sign up for my email list, too here! Anyway, you can also sign up and check Muchbutter for the mouthwatering food picture and daily cook recipe!

Thank you, your supports mean a lot!

Check my previous recipe;

Classic Tiramisu

Sonia Ardiana

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

resting time in refrigerator 4 hours hrs

Course Dessert

Cuisine Italian

Servings 6 people

Ingredients

  

• 1 cup coffee brewed coffee
• 12 pcs Lady Finger

Mascarpone Cream

• 3/4 cup Dairy heavy cream
• 1/2 cup non dairy heavy cream
• 4.5 oz mascarpone
• 2 egg yolk
• 1/4 cup Granulated sugar
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1/4 tbsp gelatine
• 1/2 tbsp water

Instructions

 

Mascarpone Cream

• Pour the two kinds of heavy cream into a bowl, then whisk together until the cream is fluffy and store in the refrigerator.
• Whisk the egg yolks, sugar, vanilla, and salt in another bowl until slightly fluffy.
• Then use a double boiler to heat the mixture to 158-176 degrees Fahrenheit, stirring constantly.
• Next, prepare the gelatin in a bowl by pouring in water and dissolving it with a bain-marie. Combine and mix the gelatin with the egg mixture, then add the mascarpone.

To assemble the tiramisu

• Soak the Ladyfingers, quickly dip each ladyfinger into a mixture of coffee, and ensure they are soaked but not soggy.
• Start by placing a layer of the lady finger in the bottom of your serving dish.
• Arrange a layer of mascarpone mixture over the soaked ladyfingers.
• Repeat the process by adding another layer of the soaked ladyfingers followed by another layer of the mascarpone mixture.
• Finish with a final layer of the mascarpone mixture on top. Cover and refrigerate the tiramisu for at least 4 hours.
• Before serving, dust the top with cocoa powder or grated chocolate.

Notes

1. For a more stable consistency, you can add gelatin to the mascarpone cream, but this is not necessary.
2. The tiramisu needs to be refrigerated for at least 4 hours, but it is better to refrigerate it overnight.
3. When using the bain-marie with the eggs, always check the consistency and stir continuously to prevent the eggs from cooking.

Keyword classic tiramisu, tiramisu

Discover the perfect blend of flavors and textures with this Matcha Croquant Choux recipe, a Japanese-French pastry filled with delicious pastry cream. Light and airy choux pastry, topped with a crispy croquant and filled with rich, creamy matcha cream. A delightful treat for any occasion!

If you love profiteroles or cream puffs you are going to love these! Matcha Croquant Choux is a fun twist on your average cream puff, and it’s so much easier than you think.  featuring a crisp matcha-infused croquant topping and a velvety matcha cream filling inside light choux pastry, buns add an extra crunchy texture as well as a touch of sweetness. If you are looking for a way to take your choux pastry to the next level… here it is!

A bittersweet MatchA

Matcha Croquant Choux is a delightful French pastry that combines the classic choux pastry with the vibrant flavor of matcha, a finely ground green tea powder. This dessert showcases a crispy, golden-brown “croquant” exterior made from butter, sugar, and flour. Inside, creamy matcha pastry cream fills the choux puffs, blending sweet and earthy notes in every bite.

Most people already know what is matcha, yes matcha is a powdered tea made from finely ground green tea leaves. Matcha originally came from Japan. Matcha contains a lot of benefits, rich in the rare amino acid, L-Theanine, which promotes a state of relaxation and well-being; it creates alpha waves in the brain which leads to a state of calm alertness. That is why matcha is related to yoga, calmness, and meditation.

Now, you can easily find matcha in various bakeries and supermarkets. The fine texture of the matcha powder with a dark green color makes it easy to blend into various doughs; cakes, puddings, or ice cream.

Even though it looks easy, in fact, matcha as a flavor enhancer is easy to process. But, matcha powder can cause food to become bitter and unpleasant to eat even the slightest dose.

Just choose and measure correctly whenever you’re going to add matcha powder since you know a quote said that too much isn’t always good.

Perhaps too much for everything is as bad as too little

Edna Ferber

Matcha Croquant Choux is a popular dessert in Japan and is gaining popularity worldwide. They are perfect for special occasions or as a decadent treat for yourself.

Croquant Vs Craquelin

Croquant and craquelin are both popular toppings in the world of pastry, particularly in choux pastry, but they differ significantly in both texture and composition.

Firstly, Croquant, which translates to “crispy” in French, refers to a crunchy, caramelized element often found in various desserts. When used in choux pastry, croquant usually involves a topping made with ingredients like nuts, caramel, or a thin layer of sugar. This creates a hardened, crispy texture that adds both flavor and a satisfying crunch to the pastry. Croquant can incorporate nuts like almonds or hazelnuts mixed with caramelized sugar, offering a rich and crunchy contrast to the soft pastry beneath. So croquant choux is a crispy cream puff in the shape of a long eclair.

On the other hand, craquelin is a more specific topping used exclusively on choux pastry to achieve a distinctive crackled appearance. Unlike croquant, craquelin uses a simple dough made from butter, sugar, and flour. As the choux bakes, the craquelin melts and spreads, forming a crackled, slightly crisp layer on the surface. The result is a visually appealing topping that provides a subtle crunch without the caramelized intensity of croquant.

Ingredients  of Matcha Croquant Choux

Choux paste

Choux pastry or pâte à choux is the basic cream puff dough that is cooked on a stovetop and then mixed with eggs to incorporate air pockets so that they puff up and create a hollow space inside when baked. You can make choux cream puffs with or without the craquelin. Here are the ingredients

• Water and Milk; I use a combination of Water and Milk to make choux (which makes them super light and airy yet puffy), but you can also use Full Cream / Whole Milk – or water only.
• Butter at room temperature; I use Unsalted butter.
• Salt and Sugar; only a small quantity of both; pate a choux is not usually very sweet.
• All-purpose flour; I use all-purpose Flour. Make sure to sift the flour before adding it to the choux mixture to avoid any lumps.
• Egg room temperature; Make sure they do not come straight out of the fridge.

Croquant

• White Egg room temperature; acts as a binding agent and helps stabilize the croquant mixture. It also contributes to the crispiness of the topping.
• Icing sugar; sweetens the croquant topping and helps it become crispier once baked.
• Cake flour; provides a light, tender texture to the croquant topping. It helps absorb the moisture from the egg white and sugar.
• Chopped Almond; add crunch and a nutty flavor to the croquant. They also contribute to the visual appeal and texture of the topping.

Matcha Cream

Matcha cream is Pastry cream or crème pâtissière is a thick custard used as a filling for cream puffs, tarts, donuts, and other pastries. It’s thickened by cooking eggs and cornstarch on a stovetop.

• The ingredients for making matcha cream are; Egg Yolk at room temperature, Milk, Corn flour (cornstarch)to thicken the cream, Sugar, Vanilla extract, Butter at room temperature, Matcha powder (the most important ingredient), Salt, and Water.

How to Make Matcha Croquant Choux

Croquant

First, In a bowl, combine egg whites with powdered sugar and flour. Then Mix thoroughly until the ingredients are fully incorporated.

Store the mixture in the refrigerator until needed.

Choux

Preheat the oven to 374°F (190°C). Then, in a medium saucepan, combine water, milk, sugar, and salt. Add the butter.

Cook over medium heat until the mixture reaches a boil and the butter is fully melted.

Gradually add the flour to the boiling mixture, stirring constantly. Continue cooking and stirring for about 1 minute, or until the mixture pulls away from the sides of the pan and forms a smooth ball. Transfer the dough to a metal bowl and allow it to cool.

Once the dough has cooled, add the eggs one at a time, mixing thoroughly after each addition. Continue mixing until the dough becomes smooth and glossy. Now, Transfer the choux pastry dough into a piping bag.

Prepare a baking sheet. Pipe the dough onto the sheet in your desired size and shape.

Once the dough is piped, sprinkle the matcha croquant over the top. Bake in two stages: first at 190°C (375°F) for 10 minutes, then reduce the temperature to 175°C (350°F) and bake for an additional 25-30 minutes. Optionally, scatter chopped almonds on top before baking.

Monitor the oven closely to ensure the tops don’t burn and that the choux puffs up properly.

Matcha Cream

In a medium bowl, whisk together the egg yolks, sugar, vanilla extract, cornstarch, and a pinch of salt until the mixture combines each other

In a separate bowl, pour in all the milk and mix it with the prepared egg yolk mixture. Stir until evenly combined. Strain the combined mixture through a fine-mesh strainer into a saucepan to remove any lumps.

Then, cook the mixture over medium heat, whisking constantly until it thickens and starts to bubble.

Remove the saucepan from the heat, then add one tablespoon of butter. Stir until the butter is fully melted and the mixture is smooth and well combined.

Next, Transfer the pastry cream to a bowl. Cover it with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent skin from forming. Allow it to cool to room temperature.

Once the cream has cooled, prepare a separate bowl with matcha powder and sugar. Pour hot water into the bowl and stir until the mixture is smooth and fully dissolved. Add the matcha mixture to the cooled cream, stirring until the texture is smooth and well combined.

Transfer the cream into a piping bag as soon as the choux pastries have been baked and cooled. You can Poke small holes on both sides of each choux pastry, and pipe the cream into the choux until filled. If the cream isn’t distributing evenly, poke an additional hole in the center of each choux to ensure it’s fully filled.

Serve the matcha croquant choux immediately, or chill them for a refreshing treat. Enjoy!

Recipe Notes;

• Ensure the choux pastry dough is fully cooked and doesn’t stick to the pan. This is crucial for achieving the perfect puff during baking.
• Always preheat the oven to the correct temperature to ensure the choux pastries rise properly.
• To achieve a smooth and lump-free cream, use a hand mixer when combining the ingredients.
• If you prefer a more controlled spread of the croquant, consider making the mixture slightly thicker.

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Matcha Croquant Choux

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Dessert

Cuisine Asian, Japanese

Servings 8 People

Ingredients

  

Choux paste

• ¼ cup Water
• ¼ cup Milk
• ¼ cup Butter room temperature
• ½ tsp Salt
• ½ tsp Sugar
• ½ cup All-purpose flour
• 2 Egg room temperature

Croquant

• 1 White Egg room temperature
• ⅛ cup Icing sugar
• 1¼ tbsp Cake flour
• 0,8 Oz Chopped Almond

Matcha Cream

• 2 Egg Yolk room temperature
• ¾ cup Milk
• 2 tbsp Corn flour
• 2½ tsp Sugar
• ½ tsp Vanilla extract
• 1 tbsp Butter room temperature
• 1 tbsp Matcha powder
• ¾ tsp Salt
• 1 tbsp Water

Instructions

 

Croquant

• Add egg whites to a bowl
• Add powdered sugar and flour to the bowl.
• Mix thoroughly until all ingredients are well combined.
• Store the mixture as needed.

Choux

• Preheat oven to 374℉ or 190℃.
• In a medium saucepan, combine the water, milk, sugar, and salt. Add the butter. 
• Cook over medium heat until the mixture comes to a boil and the butter is completely melted. 
• Gradually add the flour to the boiling mixture, stirring continuously. Cook and stir for about 1 minute, or until the mixture pulls away from the sides of the pan and forms a smooth ball. 
• Transfer the dough to a metal bowl and let it cool. 
• Once the dough has cooled, add the eggs one at a time, mixing thoroughly after each addition. Continue to mix until the dough is smooth and glossy. 
• Transfer the choux pastry dough into a piping bag. 
• Prepare a baking sheet. Pipe the dough onto the baking sheet in the desired size and shape. 
• Once all the dough is piped onto the baking sheet, sprinkle the croquant over the Bake in two stages: first at 190°C (375°F) for 10 minutes, then at 175°C (350°F) for 25-30 minutes. Choux and scatter chopped almonds on top.
• Keep an eye on the oven to ensure the tops do not burn and that the choux puffs up properly.

Matcha Cream

• In a medium bowl, whisk together the egg yolks, sugar, vanilla extract, cornstarch, and a pinch of salt until well combined.
• Pour all the milk into a separate bowl and mix it with the prepared egg yolk mixture. Stir until evenly combined.
• Strain the combined mixture through a fine-mesh strainer into a saucepan to remove any lumps.
• Cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble.
• Remove the saucepan from the heat. Add one tablespoon of butter and stir until it is fully melted and combined.
• Transfer the pastry cream to a bowl. Cover it with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Allow it to cool to room temperature.
• Once the cream has cooled, prepare a separate bowl with matcha powder and sugar. Pour hot water into the bowl with matcha powder and sugar. Stir until the mixture is well combined and smooth. 
• Add the matcha mixture to the cooled cream. and Stir until the texture is smooth and well combined.
• Once the choux pastries are baked and cooled, transfer the cream into a piping bag. 
• Make small holes on both sides of each choux pastry. Pipe the cream into the choux until filled. If the cream is not distributing evenly, you can make a hole in the center of each choux to ensure it’s fully filled
• The croquant choux is ready to be served. It can also be enjoyed cold. Enjoy!

Notes

1. Ensure the choux pastry dough is fully cooked and doesn’t stick to the pan. This is crucial for achieving the perfect puff during baking.
2. Always preheat the oven to the correct temperature to ensure the choux pastries rise properly.
3. To achieve a smooth and lump-free cream, use a hand mixer when combining the ingredients.
4. If you prefer a more controlled spread of the croquant, consider making the mixture slightly thicker.

Keyword croquant choux, japanese creamy puff, matcha croquant choux

Craving a homemade Snickers bar? Our easy recipe delivers a chewy nougat center, crunchy peanuts, and rich caramel, all topped with creamy semi-sweet chocolate. The perfect balance of sweet, salty, and crunchy in every bite. These Snicker bars are a satisfying, classic, and indulgent treat crafted with love and care.

These Snickers bars are a healthier and more satisfying alternative to store-bought treats. you have to try this recipe!

I’m crazy about these Homemade Snickers bars! With caramel, peanut nougat, and chocolate. I can’t get enough of them. These taste like the real candy bar but are made from scratch at home! There are several steps to do, but seriously all is worth the effort!

Tips for Making Homemade Snickers Bar

If you’re a Snickers fan like me, you’ll love this homemade version! It’s super easy to whip up with just a few ingredients. Don’t let the steps scare you—they might look like a lot, but they’re pretty straightforward. These homemade Snicker bars a.k.a Chocolate Peanut Butter Bars are totally addictive! The mix of sweet, nutty, and slightly salty flavors will make you forget about store-bought Snickers forever!

Here’s what I used for these homemade Snickers Bar treats:

• Peanut Nougat: This layer combines creamy peanut butter, powdered sugar, and a bit of butter. Just mix these, and you’ve got your nougat! I chose dry-roasted, salted peanuts because it make the recipe balance between sweet and saltiness.
• Dark and Semi-Sweet Chocolate: I tried different types of chocolate to find the right balance. Milk chocolate alone was a bit too sweet, and dark chocolate was a touch too bitter. Mixing them gave the perfect flavor!
• Caramel: You can buy caramel, but homemade caramel is so much better! It’s pretty easy to make once you get the hang of it. Just keep an eye on it while it cooks—be careful with burnt caramel because it is not tasty at all!

Some tips to Consider for Making Homemade Snickers Bar:

• First, use good quality Ingredients: Good ingredients, especially for the chocolate and peanuts, make a big difference in flavor and texture.
• Secondly, be Patient: Let the caramel and nougat layers cool completely before adding the chocolate. This helps keep everything looking neat and prevents melting.
• Third, temper the Chocolate: Tempering the chocolate before pouring it over the bars will give it a smooth, shiny finish and keep it from cracking.
• Lastly, storage: Keep your homemade Snickers bars in an airtight container in the fridge to keep them fresh and prevent them from melting.

Enjoy making and eating your homemade Snickers bar!

Ingredients of Homemade Snickers Bar 

Caramel

• Sugar; The base for the caramel’s sweetness and structure.
• Heavy Cream; Adds richness, and creaminess, and helps to prevent the caramel from becoming too hard.
• Milk; Adds moisture and helps to balance the sweetness of the caramel.
• Salt; Sea salt or pink Himalayan salt is added to both the nougat and caramel to enhance the flavor and balance the sweetness of the bars.
• Salted Roasted Peanut; You can opt for unsalted nuts if you’re trying to keep the sodium content low. I do however recommend getting roasted peanuts, as their deep flavor makes all the difference to the flavor of these bars. You can use unsalted peanuts and add a pinch of salt to the caramel mixture.

Peanut Nougat

• Egg White room temperature; Provides the structure and elasticity for the nougat. Make sure at room temperature
• Sugar and Corn Syrup; Create a chewy texture and prevent the nougat from hardening too quickly. For essential sweetness and to bind the dry ingredients together. 
• Water
• Peanut Butter; I like to use crunchy peanut butter for the caramel. Half of the peanut butter will be blended with the rest of the caramel ingredients whereas the other half gets folded in after blending, leaving small chunks of peanuts in the mix for added texture.
• Vanilla Extract; This completes every no-bake dessert as it enhances the flavor of the caramel while adding another layer of flavor dimension to it as well.

Chocolate Coating

• Semi-Sweet Chocolate; No snickers bars would be complete without a healthy thick coating of chocolate! These bars work well with dairy-free “milk” chocolate or dark chocolate. The third time a charm! I mixed the two and it was the perfect balance of flavor. Alternatives for Semi-Sweet Chocolate: You can use milk chocolate for a sweeter taste or dark chocolate for a more intense flavor.

How to Make Homemade Snickers Bar

Caramel layer

First, line a casserole dish with parchment paper. This will prevent the caramel from sticking to the pan and make it easier to remove.

Next, brush the parchment paper with a light coating of cooking oil. This will create a non-stick surface for the caramel.

Place all the ingredients except the peanuts (sugar, heavy cream, milk, and salt) into a saucepan. Stir to ensure they are well combined. Place the saucepan over medium-high heat and bring the mixture to a boil.

Once boiling, reduce the heat to medium and continue to cook, stirring occasionally, until the sugar dissolves and the mixture becomes a thick, amber-colored caramel. Boil until the caramel turns a deep amber color and reaches a temperature of 240°F. This process typically takes about 10-15 minutes.

Carefully remove the saucepan from the heat and immediately stir in the roasted peanuts. Ensure the peanuts are evenly distributed throughout the caramel. pour the peanut caramel into the prepared casserole dish.

Lastly, Use a spatula to spread the caramel into an even layer. Firm it up. Allow the caramel to cool completely before proceeding to the next layer.

Peanut Nougat

In a clean, dry mixing bowl, whisk the egg whites with a hand mixer or stand mixer on high speed until stiff peaks form. This means the egg whites should hold their shape when the beaters are lifted.

In a separate saucepan, combine the corn syrup, sugar, and water. Place the saucepan over medium heat and bring the mixture to a boil. Continue to cook, stirring occasionally, until the temperature reaches 245°F. This is a hard-ball stage, which means a small amount of the syrup will form a hard ball when dropped into cold water.

With the mixer running at high speed, gradually stream the hot syrup into the whisked egg whites. Be sure to add the syrup slowly to prevent the egg whites from curdling. Continue beating until the mixture is thick and glossy.

Turn off the mixer and stir in the peanut butter and vanilla extract. Mix until the ingredients are fully combined.

Pour the nougat mixture evenly over the cooled caramel layer. Use a spatula to spread it out into a smooth, even layer. Refrigerate the nougat caramel layer for at least 4 hours or overnight to allow it to set completely.

When the caramel and nougat are set, take it out from the mold then cut it into 3×10 cm with a sharp oiled knife.

Chocolate Coating

Heat a saucepan half filled with water over medium heat. Bring the water to a simmer.

Place about ⅔ of the dark chocolate into a heatproof mixing bowl. With the heat turned off, double boiler the chocolate until it reaches 100°F. The temperature should not exceed 115°F.

After the chocolate melted and reached 100°F, remove it from the saucepan and cool it down with the rest of the chocolate chips that have not been melted. Keep stirring until it reaches 84°F.

Dip the bars with a fork until fully covered, and tap it to drizzle off the excess chocolate. Place it on a baking sheet lined with parchment paper and let it set in a fridge for 20 minutes. Trim excess chocolate on the side of the bar to make it look nicer.’

Now, finally, you have done your work! Enjoy these homemade Snickers bar. I love to serve it while cool!

Try this recipe! 

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Homemade Snickers Bar

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Dessert

Cuisine American

Servings 20 bar

Equipment

• Hand Mixer
• Thermometer

Ingredients

  

Caramel

• 2 cup Sugar
• 1 cup Heavy Cream
• ½ cup Milk
• ¼ tsp Salt
• 240 g Salted Roasted Peanut

Peanut Nougat

• 1 Egg White room temperature
• 1½ cup Sugar
• 1 cup Corn Syrup
• ½ cup Water
• ½ cup Peanut Butter
• ½ tsp Vanilla Extract

Chocolate Coating

• 500 g Semi Sweet Chocolate

Instructions

 

Caramel

• Line casserole with a parchment paper and brush it with a cooking oil, set aside.
• Place all the ingredients except peanut into a saucepan, then heat over medium-high heat. Stir until it comes together into a mixture and the sugar is melted. Boil until it turns deep amber color and the temperature reaches 240℉.
• Turn off the heat then stir in the peanuts until fully combined. Pour the peanut caramel into a prepared casserole then spread with your spatula into an even layer. Firm it up.

Peanut Nougat

• Whisk white egg with a hand mixer over a high speed until hard peak. Set aside.
• In a saucepan, boil corn syrup, sugar, and water over medium heat. Stir constantly until the temperature reaches 245℉.
• Turn on again the hand mixer over a high speed, then stream the sugar syrup right along the side very slowly. Let it whisk up and thicken for a minute.
• Turn off the hand mixer then add in peanut butter and vanilla extract. Whisk it up until just combined.
• Pour over the peanut caramel, and spread it up evenly. Let it set in the fridge for at least 4 hours or overnight.
• When the caramel and nougat is set, take it out from the mold then cut it into 3×10 cm with a sharp oiled knife.

Chocolate Coating

• Heat a saucepan half filled with water over medium heat. Bring the water to simmer.
• Place about ⅔ of the dark chocolate into a heatproof mixing bowl. With heat turn off, double boiler the chocolate until it reaches 100°F. The temperature should not exceed 115°F.
• After the chocolate melted and reached 100°F, remove it from the saucepan and cool it down with the rest of the chocolate chips that have not been melted. Keep stirring until it reaches 84°F.
• Dip the bars with a fork until fully covered, tap it to drizzle off the excess chocolate. Place it on a baking sheet lined with parchment paper and let it set in a fridge for 20 minutes. Trim excess chocolate on the side of the bar to make it looks nicer.

Keyword caramel peanut, chocolate bar, homemade snickers bar, nougat

Make homemade stroopwafels from scratch with our easy recipe! made with simple ingredients like butter, sugar, and caramel syrup. With layers of rich ultra-thin cookies filled with gooey caramel syrup. These Dutch treats are a perfectly delicious gift for yourself and your loved ones and a must-try for any dessert lover! Join us in this culinary adventure, and we promise you’ll be making these sweet treats over and over again!

Gooey Caramel filling sandwiched in between two ultra-thin crispy wafers – what’s not to love? Don’t skip them! Follow this easy recipe to create these delightful caramel-filled waffles that are perfect with your coffee or tea. Fresh, warm stroopwafels are simply the most delicious. I highly recommend making them yourself.

History of Stroopwafels

Ever heard of stroopwafels? They’re these super delicious, thin, round waffles filled with sweet, sticky syrup. Think of them as a Dutch version of a cookie sandwich.

Stroopwafels originated in the Dutch city of Gouda in the 18th century. Originally, they were made using leftover crumbs from baking other pastries. The name “stroopwafel” literally means “syrup waffle,” reflecting the sweet, sticky syrup filling that is the hallmark of this beloved Dutch treat. Interestingly, the tradition of placing a stroopwafel on top of a hot cup of coffee or tea helps warm and soften the syrup inside, making it even more delicious. Some people prefer them cold and chewy, others prefer them warm and slightly brittle.

Stroopwafels are a Dutch treat that is very popular both inside and outside the Netherlands. They are thin round waffles, filled with syrup that has a hint of cinnamon. They are very addictive! When a Dutchman wants to charm a foreigner, the best gift to bring is a box of these syrup-filled waffles.

Want to make your own? It’s pretty easy! You can find the recipe online, and it’s not too complicated.

Fun fact: The name “stroopwafel” literally means “syrup waffle” in Dutch. There are two well-known types of syrup in the Netherlands: “Schenkstroop” ‘Schenkstroop’ is a thick, sticky sugar syrup with the color of caramel. and “appelstroop” ‘Apple syrup’ is -in short- made from apples and is too thick to pour. Although both varieties are thicker, the first you can pour, the second is more for spreading. Stroopwafels are usually served with coffee or tea. Some people like them cold and chewy, while others prefer them warm and slightly brittle. So, next time you’re craving something sweet and delicious, give stroopwafels a try! You won’t be disappointed.

Ingredients of Homemade Stroopwafels

Waffle Dough

• Milk: Warm milk helps activate the yeast and provides moisture to the dough. The milk mustn’t be too hot, as excessive heat can kill the yeast.
• Instant Dry Yeast: is a leavening agent that helps the dough rise and become airy. It doesn’t need to be dissolved in water before use, which makes it convenient for dough recipes.
• Unsalted Butter: adds richness and a tender texture to the dough. It also helps with flavor and creates a soft, pliable dough.
• Eggs: Eggs contribute to the structure of the dough, adding moisture and richness. Using eggs at room temperature ensures they incorporate more evenly into the dough.
• Granulated Sugar: Sugar sweetens the dough and also helps with the browning process during baking. It contributes to the overall flavor and texture.
• All-purpose Flour: provides structure to the dough. The amount used affects the texture; too little flour can make the dough too sticky, while too much can make it dry.
• Cinnamon Powder: adds a warm, aromatic flavor that complements the caramel filling and enhances the overall taste of the stroopwafels.
• Salt: Enhances the flavors of the other ingredients and balances the sweetness, making the dough more flavorful.

Caramel Filling

Caramel filling is a classic component of many desserts, adding a rich, sweet, and slightly bitter flavor

• Granulated Sugar: This is the base ingredient for the caramel. When heated, it melts and caramelizes, creating the signature golden-brown color and sweet flavor.
• Heavy Cream: Adding heavy cream to the caramel helps to soften the texture, making it smoother and more palatable. It also adds a touch of richness and creaminess.
• Unsalted Butter: Butter adds a buttery flavor and helps to create a smoother, more cohesive caramel.
• Sea Salt: A pinch of sea salt balances the sweetness of the caramel, enhancing the overall flavor profile.

How to Make Homemade Stroopwafels

the Caramel Filling

Begin by heating the granulated sugar in a saucepan over high heat. Stir constantly to ensure even melting and prevent burning.

Once the sugar has melted into a thick, golden-brown caramel, carefully add the unsalted butter. Stir continuously until the butter has melted and combined with the caramel.

Continue cooking the caramel for about 1 minute without stirring. This allows the caramel to develop its rich flavor and texture.

Gradually add the heavy cream, stirring slowly and carefully to prevent the caramel from seizing up.

Once the cream has been fully incorporated, bring the mixture to a boil. Continue to cook for 1 minute, stirring occasionally.

Remove the pan from the heat and stir in the sea salt. Let the caramel sauce cool completely before using.

the Waffle Dough

Combine the warm milk with the instant dry yeast in a large mixing bowl. Mix well to activate the yeast.

Then, add the melted butter, eggs, and sugar to the yeast mixture. Beat until the ingredients combine each other.

Next, sift the flour, cinnamon powder, and salt into the bowl. Beat again until the dry ingredients and the wet ingredients are incorporated together.

Transfer the dough to a working surface and knead a few times to develop the gluten. Form the dough into a ball, cover it with plastic wrap, and let it rest in a warm place for about 1 hour, allowing it to rise.

Cooking the Stroopwafels

After that, divide the risen dough into 24 equal pieces, each about ⅛ of the dough.

Roll each piece of dough into a ball, then flatten it slightly while Preheat your waffle iron to medium heat.

Place one flattened dough ball onto the preheated waffle iron. Close the iron and cook for about 3 minutes or until golden brown. Flip the waffle halfway through cooking for even browning.

Remove the cooked waffle from the waffle iron and immediately spread a layer of caramel filling on one half of the waffle.

Place another waffle on top of the half with caramel, creating a sandwich. Lastly, cool the assembled stroopwafels on a cooling rack before serving. If you want to save more, then place them into an air-tight container to make it keep crispy.

Enjoy your delicious homemade stroopwafels! These crispy waffles filled with sweet caramel are a delightful treat that can be enjoyed any time of day.

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Almond Chocolate Blondies

These Almond Chocolate Blondies are rich dense and chewy, with a fantastic caramel-like flavor! Crisp on the outside, and fudgy on the inside. This is the quick and easy dessert you’ve been looking for! A deliciously sweet treat that you can enjoy as a snack, dessert, or even a breakfast treat!

Moist, soft & chewy, and just the right amount of almond butter and chocolatey goodness! And the recipe is one of those easy, reliable recipes that always turn out so good!

The recipe begins with dehydrating whole almonds for added crispiness. The addition of melted butter and chunks of dark chocolate adds richness and depth of flavor. Bake in the oven and garnish with crispy almonds, Serve these blondies warm with ice cream or as a delicious dessert on their own.

Why is it called blondies?

What are blondies anyway? Think of them like a brownie but without all the chocolate. Hold on Don’t run away just yet! I tell you why;

What sets blondies apart from their brownie cousins is the unique caramel-like flavor that comes from the combination of brown sugar and butter, making them irresistibly moist and chewy. Add in the luxurious texture of chocolate chips and the subtle crunch of almonds, and you have a dessert that’s both simple to make and utterly decadent. Perfect for any occasion, these almond chocolate blondies are a must-try for anyone who loves a sweet, homemade treat.

The name blondies comes because of their light, golden-brown color, which comes from the brown sugar and butter used in the recipe. Unlike brownies, which are made with cocoa or melted chocolate, blondies omit chocolate, resulting in a lighter, “blonde” appearance. The flavor is often more caramel-like due to the brown sugar, but they still have the same chewy texture as brownies.

Blondies fall somewhere between a cake and a cookie. They have the dense, chewy texture of a cookie but bake in a pan and cut into squares like a cake or brownies. This hybrid nature is why they’re sometimes referred to as “bars” or “cookie bars.” While they have elements of both, they lean more towards the texture and consistency of a cookie.

If you’re a fan of the chewy goodness of brownies but crave a change, almond chocolate blondies might just be your new favorite treat. Whether you’re whipping up a batch for a casual afternoon snack or a special dessert, this recipe is sure to impress.

Ingredients of Almond Chocolate Blondies

• Butter; I use unsalted butter here, make sure to melt and wait until slightly cooled at room temperature
• Light brown sugar; provides a great flavor to these blondies and also makes them moist. I use light brown sugar, but you can also use dark brown sugar for a more intense flavor.
• Granulated sugar; adds sweetness but also helps to create a slightly crisper top on the blondies. The combination of brown and white sugars balances the texture and flavor.
• Eggs; If you can remember, bring these out a couple of hours ahead of time, as room-temperature eggs blend much more easily into thick batters like this one. If you forget, just pop your chilly eggs into a bowl of very warm water for about ten minutes. Then proceed with the recipe.
• Flour; Flour provides the structure for the blondies.  be sure to use an all-natural almond butter made with just roasted almonds and salt. This will give you the best texture! I have used unbleached all-purpose flour and recommend using the same.
• Chocolate chips; going to have that extra fudge factor. add bursts of sweetness and a contrasting texture to the blondies. They also bring a familiar chocolatey flavor, enhancing the overall taste.
• Almond sliced; for nutty flavor and a bit of crunch to the blondies. Also, complement the chocolate. I highly recommend toasting these separately, because a toasted nut is immensely more flavorful than its pale counterpart.
• Salt; and helps balance the sweetness, I also love to sprinkle the tops of these blondies with sea salt for the ultimate sweet & salty combo
• Vanilla extract; for delicious flavor
• Baking powder; for the best rise/texture & flavor! Don’t substitute these. Function as a leavening agent and lifts the blondies so that they can get some textures.

How to Make Almond Chocolate Blondies

First, preheat the oven to 356℉ (180℃). While the oven is heating, prepare a baking tray by lining it with parchment paper to prevent sticking and ensure easy removal of the blondies later.

Next, in a medium-sized bowl, combine the dry ingredients. Sift together the flour, baking powder, and salt, then whisk them briefly to ensure they mix evenly

Meanwhile, in another larger bowl, stir together the melted butter, light brown sugar, and granulated sugar until the mixture is smooth and well combined. Then, add in the beaten egg and vanilla extract, continuing to stir until the ingredients are fully incorporated. Gradually add the dry ingredients to the wet mixture, stirring until everything combines with each other

Afterward, fold in the chocolate chips, stirring gently until they are evenly distributed throughout the batter.

Once the batter is ready, transfer it to the prepared baking pan, spreading it out evenly. Then, sprinkle the top with sliced almonds for an extra crunch.

Now, bake the blondies in the preheated oven at 180°C for about 20-25 minutes, or until they turn lightly golden brown. Keep an eye on them to avoid overbaking.

Finally, remove the blondies from the oven and allow them to cool completely in the pan before slicing them into squares. Once cooled, they are ready to be enjoyed!

Now, Enjoy and savor the delish of Almond Chocolate Blondies!

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Almond Chocolate Blondies

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Cake, Dessert

Cuisine American

Servings 5 People

Ingredients

  

• 1 cup Butter melted and slightly cooled
• 1 cup Light brown sugar
• ¼ cup Granulated sugar
• 2 Eggs
• 2 cup (285 gr) Flour
• ½ cup (100 gr) Chocolate chips
• ½ cup Almond sliced
• ½ tsp Salt
• 2 tsp Vanilla extract
• 1 tsp Baking powder

Instructions

 

• Preheat the oven to 356℉ or 180℃, then prepare a baking tray and line it with parchment paper.
• Prepare a medium bowl for dry ingredients, mix flour, baking powder, and salt.
• In another bowl stir melted butter, light brown sugar, granulated sugar, beaten egg, and vanilla extract. Add the dry ingredients to the wet ingredients. Stir until combined.
• Add chocolate chip then stir again until well combined.
• Transfer the mixture to the prepared pan and sprinkle the top with sliced almonds.
• Bake at 180°C for about 20-25 minutes until lightly browned.
• Let the blondies cool completely before slicing. Enjoy!

Keyword Almond blondies, blondies, chocolate blondies