When i have Kaya and Pau Flour , remind me to make this layered steamed Bao that we used to buy from morning market for breakfast. Beside Kaya a.k.a coconut jam, they also selling other filling like peanuts and red bean.
I have been seeing many peoples making yule log cake during Christmas, also bookmarked long time ago, finally i managed to make my first ever Yule log cake for my first ever Christmas' eve dinner this year.
Since i have homemade Kaya (coconut jam), immediately think of to bake this pandan sponge cake that sandwich with Kaya filling which i have long time wanted to replicate likethose selling at pasar malam (night market).
When i see two small Granny Smith apples have been sitting on the countertop for quite some time. It was not enough to make a apple tart. So i made them into this apple yogurt cake since i was craving for some cake at that time ^_^.
So long did not make some Hee Pan (steamed glutinous rice buns). After i tried purple sweet potato version from a kuih-muih store after hiking, it tasted so soft but not sure what special ingredients they have added to make them so soft. So better i make it by myself as i know what ingredients that i used.
I supposed many Chinese women know about Huang Jiu 黄酒 ,because we consume this wine during confinement time. During confinement time, our mother or grandmother will use this wine to cook with kampung chicken with a lot of Bentong ginger (to get rid of angin (wind) . Also add Mee Sua (rice flour vermicilli) with the chicken rice wine . Anyway i never feel this chicken rice wine tasted nice during confinement time, hahaha. Instead it taste good during normal time.
I was thinking to learn from my mother of making this rice wine long time ago, finally i mange to record the recipe this time as this is a keeper for my future reference ( when my daughter or daughter-in-law deliver baby), hehehe..also some of you might want to learn.
Sorry for my missing in action, just realized that i have not updated my blog for a month. Before you all start to forgot me, i better quickly update my blog, hehehe. I have updated this recipe on my Instagram for quite some time, but i still prefer to keep recipe on my blog for easy checking. The other day when i chatting with my SIL Annie about cassava, she taught me this old way of enjoying cassava, add gula Melaka or palm sugar with cassava, and it was yummy especially with caramelized palm sugar.
After my kids finished off a box of chocolate and oatmeal cookies at the same day when Aunty Young gave me. I have to bake a batch the next day since not all my family members got a chance to taste out this yummy cookie.
I supposed to make 60 cupcakes for my niece’s Birthday on last week. I
planned to bake chocolate buttermilk cupcakes topped with chocolate Swissmeringue buttercream. But the end, I have to cancel this plan due to the bad
haze situation (not sure when the school will be closed). Anyway, since I already
bought the buttermilk, so I proceed to make some chocolate buttermilk cupcakes.
For my little son, he doesn't need fancy ice cream, he just likes this creamy Milo ice cream. The other day, he requested to buy some for him, but i decided to make my own Milo ice cream since i still have leftover whipping cream that going to expire soon.
I have been seeing this Cendol flavour of jelly mooncake around the internet. Since i just bought a mould that to make the jelly egg yolk, so my first homemade jelly mooncake chosen Cendol as the flavour.
Last year i replicated the famous Kluang mooncake using my best melt-in-mouth pastry . It was well received by my family especially my sister. This year i got this idea made them into rabbit shape, as i feel the original rugby ball shape is quite big to pack them. Furthermore Chinese believed the Jade Rabbit was an animal that lived on the moon and accompanied Chang'e, read more here, so it is a lucky animal ^_^.
My kids have been asking me to make their favourite snowskin mooncake. This time i made with Japanese inspired moooncake, matcha mochi wrapped with red bean paste , plain snowskin and topped with beautiful pickled sakura ^_^
Among so many varieties of mooncakes, i still prefer this classic and traditional baked mooncake. Last week i made some for my children who prefer without salted egg yolk and i made into mini size, handy to eat.
I would said this is the best cake recipe that i replicated . This cendol cake was inspired from a cafe i went recently for a brunch. I love all flavours in this cake, pandan, coconut, and Gula Melaka, love it! This cake is so natural as i used only fresh ingredients like fresh pandan leaves from my garden and fresh coconut milk. The sweetness just nice for our liking, pandan aroma and light sponge cake, slightly chewy sago layer, very nice coconut mousse and yummy Gula Melaka agar-agar layer, you have to try this ^_^ Lets check the long recipe...
If you want a sponge cake not using water bath method, smooth top, minimal shrinkage and light, this is the recipe. I still prefer to use earlier basic plain sponge cake recipe but this time made into pandan flavours which using homegrown pandan leaves, so natural green and aromatic!
I think this is a recipe that after i cooked, eaten and immediately share it here ^_^ because this spaghetti is very yummy and easy to cook. I got to know this Spaghetti Napolitan from a Japanese movie called " Midnight Canteen" 深夜食堂".
I have been wanting to make Pak Tong Kueh using toddy or palm wine ( sap from palm tree). After i got a big bottle from a seafood restaurant, immediately I use it to make Pak Tong Kueh using a online recipe, but i have to throw away the kueh as it was overly sweet. So i didn't attempt again but instead proceed to make this Huat Kueh also using toddy.
The other day my friend Yan Leng sent me a picture of purple sushi which added purple sweet potato into sushi rice as to make it look purple. It look so pretty with purple, so once i gotten the purple sweet potato, immediately made these Purple sweet potato sushi for lunch.
Today just wanted to bake some bread for tomorrow breakfast. Since i have homemade red bean paste and mashed purple sweet potato which leftover from making purple sweet potato sushi the other day.So just came out with this new recipe.
I have been making homemade granola for breakfast, and sometime we also like to eating as snack. Usually i made it using maple syrup or honey, but this time i tried with gula melaka version, and added homemade dried coconut flakes and pineapple , so tropical feel !
I created five colours of Siu Mai three years back, as to represent Chinese five elements 五行色.
When May invited me to make Siu Mai together for BREE event, immediately i think of to make apple flavour from the earlier five elements Siu Mai . As apple flavour Siew Mai was the most yummy Siu Mai among the five type of Siu Mai.
Finally i also done this popular Magic cake. One cake batter create three layers with difference texture after baked, top layer is sponge cake, middle layer is custard layer and bottom layer tasted like kuih (local steamed cake). I was not planned to make durian flavour. My first tried was pumpkin flavour, but i have under baked it and it was not cooked. Since i have durian, so the second attempted i tried with durian, and glad that it turned out ok even i can't really see the 2nd and 3rd layer clearly, but tasted with three difference texture.
I made this durian chiffon cake yesterday and i was not planning to post recipe as i thought not many peoples can accept this strong taste of chiffon cake. But many IG readers were asking for this recipe, so i just share it here.
It has been such a long time i didn't bake a Ogura cake ( similar to chiffon cake but with extra 1 whole egg). I was failed to bake this Ogura cake using water bath method earlier. The old recipes i tried was using steam bake and normal baking method. This week i decided to attempt this cake again using water bath method. After trying 3 times and adjusted the recipe, i am please to see the nice result. It has fine crumbs, and it is also light and spongy.
Mung beans soup is one of our family dessert soup. The other day i tried to add some Tang Yuan (glutinous rice balls) that using leftover mashed pumpkin, glad that it turned out nice. The pumpkin Tang Yuan has QQ texture, not bad at all !
During Puasa month (fasting month), usually i like to cook some Malay foods. Simple Nasi Serai (Lemongrass rice ) enjoy together with delicious Ayam bakar madu ( honey grilled chicken), they were nice combo!
I seldom make tarts or pie, not sure why, i always feel too many works to prepare a tart or pie . Anyway, when i see nice tart or pie pan, i still tempted to buy some ^_^. Since i still have some fresh strawberry, so time to make Strawberry tarts as i can use the tart pans that bought long time ago.
This morning just realized that today is deadline to submit pumpkin baozi (steamed buns) to "Best recipe for everyone" event. So i decided to make pumpkin bao with chicken and onion filling so can be served as lunch.
Last year, we had Bubur Lambuk ( Malay porridge that served during Ramadan (fasting month) for the first time. It was given free by the staff of a supermarket while we were shopping there. My kids simply love this porridge. They even requested for second serving.