Tag Archives: Cake

Fried Mashed Banana (a.k.a Godog Godog)

“How many ways of serving bananas (other than eating them raw) that you know?”

I posted this question few weeks ago on my Facebook. I needed to get ideas of banana dishes as I had 7 banana (it’s 6 now) trees fruiting (is that even a word?). I even jokingly said probably I should get myself a pet monkey.  That was before I heard a story from an older resident about a (wild) monkey that used to live in this compound, but then the guards captured and ate it.

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Of course I knew the basic banana recipes; banana cake, banana (and chocolate chip) muffin, banana ice cream & fried banana. Still, I figured with the kind of supply that I had, more ideas were welcome.

Finally today, we chopped one bunch and unfortunately we were a week too late. Then my Mom told me this recipe called (in our mother tongue) Godog Godog. It’s basically fried mashed banana.

 

Ingredients

  • 10 over-riped bananas
  • 2 tsp salt
  • 3 tbs sugar
  • 1 cup all-purpose flour
  • 1 egg
  • cooking oil for frying
  • 1/4 cup powder sugar (optional)

How To

  • Mash all bananas, then add sugar and salt
  • Add egg and flour, folding it using wooden spoon until all mixed well
  • Prepare a wok with cooking oil, set the stove medium heat
  • With a spoon, take a spoonful of the mixture and fry it in hot oil until golden brown

 

  • Serve with powder sugar

 

Tips

  • This is not (by all mean) a type of gourmet food, so have fun with it and It’s okay if your mash is lumpy.
  • You can substitute powder sugar with basically anything (maple syrup, chocolate syrup, grated cheese, condensed milk), or you can omit it all together.
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Cakes from Boxes

Few days back I stumbled upon this blog that made a poll on Pre-Made Cake Mix. This got me thinking on how I feel about these “Cakes from Boxes”.

Do I bake from scratch? Yes.

Do I make my own bread? Yes.

Do I make my own fondant decoration? Yes.

Do I make my own frozen butter cream cake deco? Yes.

Did I just throw a birthday party with 158 made from scratch cupcakes and icing? Yes.

Do I sometimes use pre-made cake mix? Hell yea…. (about to make one now, Pandan Sponge Cake).

Why?

  1. It’s easy to throw, especially if I have last minute school thing (i.e. last day of school – snack picnic, emailed only the night before and who opened emails at night?), PTA thing, so on & so forth (my pick for this would be Betty Crocker’s Brownies).
  2. There are types of cakes/ingredients that do not exist here in Luanda – Angola – West Africa (also the reason why I made my own fondant deco), where we had lived as expats for 3+ years now. My daughter is a HUGE fan of Pandan (from pandan leaves) Cakes. I tried to grow them, but they couldn’t make it last year’s winter. So, I had no choice but to use the pre-made cake mix, coz being caught by quarantine for bringing pandan leaves from home just ain’t worth it.

Net,net….
Does it make you a terrible person for using pre-made cake mix? No.
Is baking from scratch a pain in the ***? Absolutely NO, it’s even therapeutic for me.
Can we make good with best of both worlds? Absolutely.

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Frozen Butter Cream Cake Decoration

If there are two people whom I consider the most important people in my expat life (other than my family) are Veronique and Rogerio. They are my domestic staff and my driver. They had been my translators, bodyguards, personal assistants, emotional buckets and most importantly my adopted family.

With that in mind, I thought I wanted to do something special for them in this festive season (and also gave me more reasons to bake).  I decided that I was going to bake them “fancy” cakes. Just for illustration, a mini (nice, decent) cake will cost around USD 100++ here. So, it just made sense for me that I should do them some cakes.

When I leaved through pages of my cookbooks, I came across this frozen butter cream cake decorating technique. I found this technique pretty cool as it was easy yet could yield pretty good-looking décor.

Using Less Sugar Butter Cream recipe, I made white butter cream and colored two small batches with green and brown.

First I made a sketch of a pine tree on a piece of paper (you can use any printed figures) then overlay it with a mica plastic sheet (the kind that you’ll see on the front cover of a seminar handout).

On the plastic sheet, I traced the outline of the picture with white butter cream. Then start filling in the picture with green and brown.  Then I covered everything with white butter cream (the same color of the cake). Then I froze the whole thing.


Once I baked my cake and iced the sides, I just plopped the frozen butter cream (white part down, colored part up) on top.

If you start counting the calorie of my pine tree then you’re in wrong blog.

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