Kopi & Toast Dessert - SumoWeekends

August 03, 2015

kopi and toast

Hi! I'm thrilled to share that I'm now a resident blogger on Project Weekends

"Project Weekends is the brainchild of Gail & Jem, who are online personalities in their own capacities. The aim of this website is to be the platform that people turn to when searching for activities to do during the weekends, be it with family, friends or your significant other." 
I am so honoured to be part of their amazing site, blogging under Sumoweekends - the collaboration between Sumopocky and Project Weekends. You can look forward to monthly exclusive posts with baking ideas for you to get fat together with loved ones! (Like a sumo wrestler hehe). 

This month, in celebration of the Singapore's 50th birthday, I created the traditional "kopi and toast" set in the form of desserts. The classic items are replaced by "Kopi" cupcake, "Kaya toast" cookies, and "egg" macarons. 

In case you are unaware, you can also find baking videos on my YouTube channel. Below are the latest videos I made, in case you need visual aid when baking the recipes. Hope you enjoy watching, and please share your bakes with me if you do create them! Thank you.

KOPI CUPCAKE RECIPE (Coffee Cupcake Recipe)
by Sumopocky

[For Cupcake]
110g of Cake flour
1/2 tsp of Baking powder
1 tbsp of Instant kopi mix
1 tbsp of Hot water
2 Eggs
100g of Caster sugar
80ml of Vegetable oil

[For Frosting]
90g of Unsalted butter
80g of Icing sugar
10g of Cocoa Powder
20ml of Strong Coffee (cooled) (P.S. make it super thick by pouring only a bit of water to a packet of instant coffee)
1 tbsp of Instant kopi mix

[For Cupcake]
1. Using an electric mixer on high speed, beat the eggs and caster sugar until it is white and fluffy.
2. Add the vegetable oil to the egg mix, and mix well.
3. Add hot water to the instant kopi mix, and combine it with the egg mix.
4. Sift the cake flour and baking powder into the mixture and fold it in until it is combined.
5. Transfer to cupcake liners and bake in a preheated oven at 200C for 10 to 12 minutes. Let it cool.
6. Wrap the Kopi cupcake liner around the cupcake to make it look like a kopi cup. You can download the template from here

[For Frosting]
1. Whip the butter using an electric mixer for about 3-4 minutes until it is light and fluffy.
2. Gradually add in the sugar and coffee, alternating between the two.
3. Mix in the instant kopi and cocoa powder, and decorate the cupcakes.

by Sumopocky

Servings: 6
Time: 20min active time + waiting time + baking time
Equipment: Bread-shaped cookie cutter

[For Cookies]
100g of Cake flour
20g of Almond Powder
50g of Unsalted butter (softened)
30g of Caster sugar
1 Egg yolk
1 tsp of Pandan flavoring
1 tbsp of Honey

[For Kaya Filling]
15g of Unsalted butter (softened)
1 tbsp of Kaya
1/2 tsp of Fresh milk

[For Cookies]
1. Cream the butter and caster sugar together using an electric mixer until it is light and fluffy. 
2. Whip in the egg yolk, pandan flavoring, and honey
3. Sift in the cake flour and almond powder, and fold it into the mixture using a spatula. Switch to kneading with your hands until it is thoroughly combined. 
4. Roll out the cookie dough between two sheets of cling wrap to 5mm thickness. Let it chill in the fridge for at least 2 hours (or 1/2 an hour in the freezer)
5. Cut the dough using the cookie cutter, or trace out the bread shape from the dough. Slice each piece in half
6. Bake in a preheated oven at 170C on a pan lined with parchment paper for 15 minutes. Let it cool. As we want the cookies to look as much as toast as possible, I'm going to be using the underside of the cookies (as it is more brownish).

[For Kaya Filling]
1. Whip the butter using an electric mixer for about 3-4 minutes until it is light and fluffy.
2. Mix in the kaya, followed by the fresh milk, until they are well incorporated. 
3. Spread it on to the cookies. 

by Sumopocky

[For Macaron Shells]
Please visit View this link for macaron recipe to learn how to create basic macarons

[For "Dark Soy Sauce" chocolate filling]
1 tablespoon of Heavy cream
150g of Dark couverture chocolate chips

[For Decoration]
Royal icing sugar (I use Sugar Spoon's Royal Icing Mix)
Few drops of yellow food colouring

[For "Dark Soy Sauce" chocolate filling]
1. Warm up the heavy cream in a microwave or in a saucepan.
2. Pour over the chocolate chips and melt it over a water bath.
3. Stir it occasionally until you get a smooth texture.
4. Transfer the filling to a piping bag and pipe them on to your macarons.

[For Decoration]
1. Make royal icing sugar according to instructions and add the yellow food colouring
2. Transfer the royal icing sugar into a piping bag, and draw on imperfect oval shapes to form the "egg yolks". Note: Let the icing dry completely before stacking the macarons to prevent smudging

You might also be interested in my other SG50 desserts here:

Mickey & Minnie Bandung Donuts

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