Image

Houjicha Kyoto Kek Batik (KKB)

Cake Jalan Tiung
x
NIKO NEKO



“Cake Jalan Tiung was founded in a small kitchen in Shah Alam by Kitchen Helper Hidzad and Head Baker Shafinaz. We started baking to satisfy mostly for our sweet tooth cravings without adding too much dent in our pockets. Kitchen Helper saw the opportunity and demand for the bakes and persuaded Head Baker to bake seriously and sell to friends and family and we are here now with two shops and a great team with us.

Our signatures include the Salted Caramel Chocolate cake which has the nice balance of sweet and salty, Berry Sue Pavlova that has a contrasting sweet and bright flavour and of course the 4C (Cakejalantiung Chocolate Chip Cookies) that is perfectly chewy and gooey served warm with milk. ” – Hidzad

Instagram: cakejalantiung
E-mail: [email protected]



INTERVIEW WITH SHAFINAZ OF CAKE JALAN TIUNG CAFE


What is the most rewarding part of being a baker/pastry chef?

To see the smile on someone's face when they eat your product.

Image
Image

 What is the most rewarding part of being a baker/pastry chef?

To see the smile on someone's face when they eat your product.

Image

What is the most difficult part of being a baker/pastry chef?

To be original and to achieve perfection.

Image

What are some of your favorite flavor combination?

Coconut + Passionfruit + Mango, Matcha + Mango have to be the favourites for me.

Image

 What do you think of experimenting with new ingredients?

Exciting! I can play around with flavours, textures and designs.

Image

Share with us how did you come out with the idea of your Houjicha creation for this project?

I paired the smokiness of Houjicha with the smoothness of cream cheese and milk for the overall flavour. The idea to combine Kek Batik was due its simplicity and no fuss nature of the dessert.

Image

What do you think of TSUBAKI / Houjicha? How did TSUBAKI work well with your creation?  (Handling, taste, texture etc.)

The smokiness of the product added a nice depth of flavour to the dessert. Very easy to handle and mix. 

Image

Motivational message to inspire people out there to start baking.

Don't be scared to try new things and discouraged by failures. Good things take time and effort.

Image

What is the most difficult part of being a baker/pastry chef?

To be original and to achieve perfection.


What are some of your favorite flavor combination?

Coconut + Passionfruit + Mango, Matcha + Mango have to be the favourites for me.

Image
Image

What do you think of experimenting with new ingredients?

Exciting! I can play around with flavours, textures and designs.

.


 Share with us how did you come out with the idea of your Houjicha creation for this project?

I paired the smokiness of Houjicha with the smoothness of cream cheese and milk for the overall flavour. The idea to combine Kek Batik was due its simplicity and no fuss nature of the dessert.

Image
Image

What do you think of TSUBAKI / Houjicha? How did TSUBAKI work well with your creation?  (Handling, taste, texture etc.)

The smokiness of the product added a nice depth of flavour to the dessert. Very easy to handle and mix. 

.


Motivational message to inspire people out there to start baking.

Don't be scared to try new things and discouraged by failures. Good things take time and effort.

Image


Recipe

Houjicha Kyoto Kek Batik (KKB)

by Cake Jalan Tiung



Makes 4 towers of kyoto kek batik

Ingredients

100 g cream cheese
4 teaspoons TSUBAKI / Houjicha powder
75 g condensed milk
200 g whipping cream (whipped)
32 pieces of Marie biscuits
Sufficient fresh milk for dipping
Macadamia nuts (optional)
Crunchy dark chocolate pearls (optional)



Method For Houjicha Cream Cheese Mixture

1. Mix cream cheese using a mixer with the paddle attachment until smooth. Sift TSUBAKI / Houjicha powder over the cream cheese and mix until fully incorporated. Scrape the sides of the mixer bowl with spatula and mix again for one minute.

2. Add condensed milk until well mixed and fold in the whipping cream until no streaks can be seen in the mixture. Put Houjicha cream cheese mixture in a piping bag and keep refrigerated until needed.



Method To Assemble

  1. Pour a small amount of fresh milk inside a bowl with a flat bottom.
  2. Take one piece of the Marie biscuit and quickly dip into the fresh milk and shake off excess milk.
  3. Place the dipped Marie biscuit on a small cake board or tart base (or any flat based plate where you want to serve the cake on). Take the Houjicha cream cheese mixture out from the fridge and cut a small opening at the tip of the piping bag. Pipe a thin layer of the mixture on top of the dipped Marie biscuit.
  4. Repeat steps 2 & 3 until you have completed 8 layers of dipped Marie biscuits and Houjicha cream cheese mixture. You may attach a star piping nozzle and pipe the top for a more decorative finish.
  5. Leave the cake to set inside the fridge overnight. This gives time for the Marie biscuit layers to absorb the moisture from the Houjicha cream cheese mixture and soften for a nicer cake finish.
  6. To serve, sieve more Houjicha powder on the top layer of the cake, sprinkle macadamia nuts and crunchy pearls.



SHOP TSUBAKI / HOUJICHA POWDER HERE




TSUBAKI / HOUJICHA POWDER


Start Baking Your Houjicha Kyoto Kek Batik Today With TSUBAKI / Houjicha Powder.


SHOP NOW

Start Baking Your Houjicha Kek Batik Today With TSUBAKI / Houjicha Powder.


SHOP NOW