These delicious cornstarch cookies from the Surinamese kitchen are easy to make and the supplies are not expensive. The ingredients only cost a few euros and the preparation takes little time. The eksi kuku (egg cake in Dutch), on the other hand, is one of the most difficult recipes that can be made and the taste is unmatchable. A very difficult to bake cake from the Surinamese kitchen and certainly worth a try.
Cornstarch Cookies
- 200gr cornstarch
- 2 eggs
- 150gr. butter
- 150gr. caster sugar (white)
- 1 packet of vanilla-flavored sugar
- half a teaspoon of salt and three tablespoons of colored mice
All ingredients must be at room temperature.
Tools
Baking tray, butter, a mixer, and a fork for shaping the cornstarch cookies. If you have a batter syringe, you can make professional cookies. A large and a small bowl for mixing the ingredients. Above all, everything must be neat and spotless.
Preparation
The oven should be preheated to 180 degrees for fifteen minutes and the cornstarch strained into a bowl. The baking tray is well put in the butter to prevent that when the cookies are cooked they do not stick to the plate. A saucer with some extra cornstarch should be prepared. The fork is always put in the saucer of cornstarch before the cornstarch balls are pressed. That way the fork won’t stick to the cornstarch balls.
Preparation
Put 150 grams of butter and 150 grams of brown sugar in the large bowl and mix them with the mixer until you have a smooth and smooth mass. The sugar should be completely dissolved in the butter for best results. The eggs must be whisked through the mass one by one. This creates an airy smooth batter. Then add the salt and vanilla sugar to the whole. Now we are going to add a spoonful of the sifted cornstarch to the rest of the batter and make sure that all the cornstarch is dissolved. We continue until all 200 grams of cornstarch has been incorporated into the batter spoon by spoon and does not clump. If everything went well, you should now be able to make balls that do not stick to your palms. If that is the case, add some cornstarch until you have the right ratio. Do not add too much cornstarch because the balls should not be too firm because of the pressing with the fork. When you have processed all the batter into cornstarch balls and put it on the buttered baking tray, you can press all the balls in one go with your fork. The next step is now to distribute the colored mice over the balls. When that is done, put the baking tray with cornstarch cookies in the preheated oven and let the temperature set at 180 degrees for ten minutes. Then turn it back to 150 degrees and make sure that the cornstarch cookies are done after twenty minutes. You can check this by pricking a cookie with a toothpick. When you take out the toothpick it should be clean like when baking a cake. The cookies are ready when they release from the baking tray. Now turn off the oven and let the cornstarch cookies stand for another five minutes. They should not turn brown. Then remove from the oven and let it cool down and store in a biscuit tin. Then they stay fresh for up to a week. The color of the cookies should be as shown in the picture, then they have turned out well. Tasty and drink a lot while eating these cookies.
Eksi kuku / egg cake
- 9 tablespoons sifted flour (Koopmans crystal flower patent)
- 8 tablespoons of white caster sugar
- 8 tablespoons of melted butter (must be cooled when applying)
- 8 medium eggs
- 1 teaspoon of almond essence
- 1 teaspoon of vanilla essence
- 2 tablespoons of colored mice
All ingredients must be at room temperature.
Tools
Round baking tin (diameter 30 cm), margarine for greasing, a powerful hand blender, a large bowl and a clean worktop. Due to the sensitivity of this cake, it is advisable to use a newly purchased bowl.
Preparation
The oven is preheated to 200 degrees for fifteen minutes and all ingredients must be measured. The resources are ready.
Preparation
Sift ten tablespoons of flour (always one more than the recipe calls for, as a reserve). Mix the eggs together with the vanilla and almond essence one by one on the highest setting for ten minutes until a foamy mass is formed. Then add the sugar along with the flour, again each time per spoon for fifteen minutes on the middle setting of the mixer. All of this has to be done very carefully. After fifteen minutes, remove the mixer from the bowl and watch as the mass drips off. In that case, continue mixing on the lowest setting until the batter sticks / sticks to the mixer when you take it back. Now comes the most difficult part of this preparation process, if something goes wrong now you can start all over again. You need someone else to help you for this. The solid mass must be stirred on the lowest setting of the mixer and the other person must add the lukewarm melted butter to the mass spoon by spoon. This must be done very carefully and with a lot of feeling otherwise the mass will collapse and is the end of practice. We assume that you will not let it get that far. When all the butter has dissolved in the mass, you pour everything from the bowl into the round baking pan, still caution because it can still go wrong at that time.
We are now going to bake, in itself the second part of the process. The baking tin can now go into the oven, bake the first fifteen minutes at 200 degrees, then 30 minutes at 175 degrees. These are exact times and temperatures that must be adhered to for a good result. In the second half of the 30 minutes, a rise should appear indicating that you are on the right track. And most importantly, do not open the oven during baking, because then this cake is guaranteed to fail. When the cake is ready, remove immediately from the oven, let it cool and place on a tray. Then sprinkle the colored mouse over and see a beautiful, tasty and homemade cake. Feast!
