Sumopocky | Custom Bakes: Coffee Recipe

Dalgona Coffee Mousse Recipe

Baking

April 10, 2020
4 Comments

Dalgona Coffee Chiffon Cake Recipe

Baking

Have you tried the Dalgona Coffee recipe that has been trending online?

What is Dalgona Coffee? It is creamy coffee mixture that is actually whipped to get that texture. Dalgona Coffee originates from South Korea, and it has made waves on social media recently. With more time spent at home due to the Covid-19 situation, many people are trying their hand at the recipe.

After seeing so many posts on Dalgona Coffee, I was inspired to make a Dalgona Coffee Chiffon Cake. I baked a Coffee Chiffon Cake and decorated it with Dalgona Coffee cream.

I tweaked the ratio for the Dalgona Coffee Cream - instead of the usual 1:1:1 portion of instant coffee, sugar, and hot water, I increased the amount of sugar as the coffee is a bit too strong as a cream when it is not taken with milk, which is how Dalgona Coffee is usually served.

As the cream will only stay creamy for an hour or so, it is recommended to eat the cake immediately after you decorate with the Dalgona Coffee cream. If you are intending on keeping the cake overnight, the 1:1:1 ratio works as it seeps into the cake and thus is no longer too bitter.

Hope you enjoyed this recipe and that it perks up your days ahead! 🥰☕️

DALGONA COFFEE CHIFFON CAKE RECIPE
by Sumopocky

Equipment
7 inch Chiffon Cake Pan

Ingredients
[For Coffee Chiffon Cake]
4 Egg Whites
40g of Caster Sugar

3 Egg Yolks
30g of Caster Sugar
28ml of Vegetable Oil
50ml of Fresh Milk
2 tbsp of Instant Coffee
75g of Cake Flour

[For Dalgona Coffee Cream]
4.5 tbsp of Instant Coffee
4.5 tbsp of Hot Water
155g of Caster Sugar (adjust to your preference. This portion provides a slightly sweetened coffee cream)

Directions
[For Coffee Chiffon Cake]
1. Preheat oven to 190°C (374°F)
2. Prepare the meringue. Using an electric mixer, beat the egg whites till they start to froth. Add the caster sugar gradually. Beat till stiff peaks form and set aside.
3. In a large mixing bowl, beat the egg yolks and caster sugar, followed by the vegetable oil. Set aside.
4. In a separate bowl, heat up the fresh milk till it is hot. Then, mix in the instant coffee till well combined.
5. Pour the coffee mixture from Step 4 to the egg yolk mixture in Step 3
6. Sift in the cake flour, and mix well with the whisk.
7. Add 1/3 the meringue to the mixture, and mix well with a whisk.
8. Add the remaining meringue, and gently fold till well combined and there are no more lumps.
9. Pour the batter into the chiffon cake pan, and knock the pan against the countertop to remove air bubbles.
10. Lower the oven temperature to 170°C (338°F) and bake the cake for 30 minutes.
11. Remove from the oven and let the cake cool upside down on top of a wire rack.
12. Once the cake has cooled, gently remove the cake from the pan and chill it in the fridge.

[For Dalgona Coffee Cream]
1. Combine all the ingredients in a bowl and whisk till it becomes foamy. You can also use an electric mixer to speed up the process.
2. Fill the hole of the chiffon cake and the top with Dalgona Coffee Cream. Serve immediately.

March 28, 2020
5 Comments

Kopi & Toast Dessert - SumoWeekends

Baking

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

INGREDIENTS

[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

DIRECTIONS

[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.

KAYA TOAST COOKIE RECIPE
by Sumopocky

Servings: 6

Time: 20min active time + waiting time + baking time

Equipment: Bread-shaped cookie cutter

INGREDIENTS

[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

DIRECTIONS

[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.

EGG MACARON RECIPE
by Sumopocky

Ingredients

[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

Directions

[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:

Milo Dinosaur & Kopi Cookie Shots

Mickey & Minnie Bandung Donuts

August 03, 2015
0 Comments

Milo Dino & Kopi Cookie Shots

Baking

In celebration of Singapore's 50th anniversary, I am launching a series of SG50 desserts that have been inspired by local flavours and created by me. First up are milo dinosaur and kopi cookie shots! These are inspired by milk cookie shots, which are essentially milk served in a cup made from cookie. As a big fan of milo dinosaur and iced kopi/teh, I absolutely adore these cookie shots.

If you are hosting a party/gathering during the long national day weekend, then these cookie shots will be a really fun addition that your guests will enjoy. The cookie cups can be baked a day in advance, so that all you need to do on the actual day is to brew some iced milo/kopi/teh and serve!

Give this recipe a shot! (Shot, get it? Hahahaha so punny.)

MILO DINOSAUR & KOPI COOKIE SHOTS
Recipe adapted from SORTED
Servings: 6 portions
Time: 45 min baking time + 15 min baking time

Ingredients
[For Cookie Shot Glass]
110g of unsalted butter
45g of soft brown sugar
35g of caster sugar
A pinch of salt
1 egg yolk
190g of plain flour
80g of white chocolate chips
90g of dark chocolate chips
1.5 tbsp of fresh milk

[For Milo Dinosaur or you can make iced kopi/teh tarik]

5 tbsp of milo powder

1 packet of creamer

Boiling Water

Ice

2 tbsp milo powder for topping

Directions

[For Cookie Shot Glass]
1. MAKE COOKIE DOUGH: Beat the butter and both sugars together in a bowl. Mix in the egg yolk, followed by the flour. Fold in the chocolate chips.
2. Press the dough into the inside of some glass-like moulds so that there is an even layer on the bottom and up all sides. Chill for 30 minutes before baking.
3. Bake in a preheated oven at 180ºC for 15 minutes.
4. Force a shot glass into the baked cookies as soon as they come out of the oven to reinforce a neat shot shape. Allow to cool.
5. COAT THE INSIDES WITH CHOCOLATE: Warm the milk in a microwave and pour it over the dark chocolate chips. Stir until the chocolate has melted completely. Let it cool slightly before coating the insides of the cookie shot glass with chocolate and chill in the fridge till the chocolate hardens.

[For Milo Dinosaur or you can make iced kopi/teh tarik]

1. Make the milo dinosaur. In a cup with the milo powder and creamer, fill in hot water until it is only 1/3 full. Mix well until thoroughly dissolved before adding the ice. You can also choose to make iced kopi/teh tarik

[Putting it Together]
1. Pour the milo dinosaur into the shot glass and top with milo powder. You can add Redondo biscuits for garnish.
2. BOTTOMS UP! Cheers!