Kuih Bakar Pandan (Baked Pandan Cake) 烤香兰糕


This is another Malay kuih/kueh (cake) that I've wanted to try long ago. Kuih Bakar is a fragrant custard like baked cake which has a natural green colour coming from the juice of the pandan or screwpine leaves.  It is usually baked in a small flower shaped mould, kuih bahulu mould or even a pan. Since I'm making a very small portion of the recipe, I used a mini friand pan and managed to get 20 pieces which was just nice for me to share with family member.

Kuih Bakar Pandan      

      Ingredients: recipe adapted from here with slight adjustments
      1/3 cup Caster sugar  (65gm) *I added extra 1 tbsp sugar
      1 cup Plain flour (115g)
      8 pcs Pandan leaves blend with 100ml water and sift to get 1/4 cup pandan juice (about 50g)
      200ml Thick coconut milk
      1 large Egg (about 70g)
      1 tbsp Melted butter (10g)
      pinch of salt
      Sesame seeds 

  • Preheat oven to 170 deg C and greased small muffin pan (I used friand pan) with butter.
  • Mix all the above ingredients except oil and sesame seeds until well combined with a hand whisk. Then add in oil and mix well.
  • Pour batter into the greased pan till full and sprinkle some sesame seeds on top.
  • Bake for about 20-25 minutes or skewer comes out clean when tested.
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      65克 细糖 (*我多加了1汤匙糖)
      115克 普通面粉
      8片 香兰叶 + 100毫升水,打烂,过滤取出50克的香兰汁
      200毫升 浓椰浆
      1个 鸡蛋(约70克)
      10克 牛油,融化
      白芝麻粒,适量 (表层撒面)

  • 预热烤香170度。一个小满芬烤盘涂上牛油。
  • 将所有的材料搅拌均匀,除了牛油和白芝麻粒。最后加入牛油和牛油搅拌均匀。
  • 将面糊倒入模子内致满,撒下适量的白芝麻粒。
  • 送入烤箱,烘烤大约20-25分钟或取出一竹签插入,取出不粘黏面糊及以熟透。

I'm linking this post to Best Recipes for Everyone March 2015 Event Theme: 
My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom  

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Kueh Kodok (Deep Fried Banana Balls) 炸香蕉丸


I had my first taste of this Kueh Kodok (deep fried banana balls) when I was in primary school. This kueh was usually sold in the Malay stalls which also sold many other Malay goodies as well. When Fion approached me to make Kueh Kodok and post it today for her Best Recipes for Everyone event, being the theme for March, I immediately searched for the recipe online. So here is my yummy Kueh Kodok, a little bit crisp on the outside with soft bits of banana inside. Thanks to Tze, for the recipe. I reduced the recipe and made a smaller portion with some adjustments which is just nice for our afternoon tea.

Kueh Kodok

      130g Plain flour
      1/4 tsp Baking powder
      1 tsp Rice flour
      pinch of salt
      300g ripe banana (peeled and mashed)
      60g Sugar or to taste (depends on the sweetness from the banana you use)

  • In a bowl, mash the ripe banana and combine well with the rest of the ingredients.
  • Let the batter rest for 15 minutes.
  • Use an ice-cream scoop (grease with some oil.so the banana batter will slip into the hot oil easily), scoop a spoonful of batter and deep fry in a medium hot oil till golden brown. 
  • Place the banana balls on a kitchen tissue to drain away oil before serve.
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      130个 普通面粉
      1/4茶匙 发粉
      1茶匙 粘米粉
      300克 以去皮熟香蕉 
      60克 细糖或适量 (如果香蕉很甜的话,可以减少糖分)

  • 把香蕉压烂,将所有材料加入,搅拌均匀。
  • 让面糊休息15分钟。
  • 加热油,用冰淇淋勺 (模点油,这样香蕉面糊便容易滑入热油里)舀起香蕉面糊,放入油锅里。用中火把香蕉丸炸致金黄色便可。
  • 用厨房纸吸取多余油份即可食用。

I'm linking this post to Best Recipes for Everyone March 2015 Event Theme: 
My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom  

Also to the event: Little Thumbs Up organised by Zoe from Bake for Happy Kids
and Doreen from My Little Favourite DIY
hosted by Faeez from BitterSweetSpicy for March 2015 theme - BANANA

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Vegetarian Margarine Cakes 素食玛琪琳小蛋糕


These Vegetarian Margarine Cakes were made with Prima wholemeal superfine flour which was given to me by a FB friend some time ago. These cakes are healthy and not too sweet but the texture is quite crumbly, reason being that no eggs or butter are used. Bake them into small dainty sizes so that you can just pop them into your mouth conveniently. Great to serve with a cup of coffee or tea.
As this Prima wholemeal superfine flour is a new product and not available in the market yet, you can either replace it with ordinary wholemeal flour or use all 300g self-raising flour instead.

Vegetarian Margarine Cakes

      Ingredients: makes about 45 pcs
      250g Margarine
      110g Caster sugar
      1/2 tsp Vanilla extract
      1/4 tsp Egg yolk colouring

      150ml Fresh milk
      200g Self-raising flour
      100g Wholemeal flour or use all 300g self-raising flour
      3 tbsp Natural yoghurt

  • Beat margarine, sugar, vanilla extract and egg yolk colouring together till creamy.
  • Combine self-raising flour and wholemeal flour together. Add flour ingredients and milk alternately into margarine mixture at low speed. Lastly add in natural yoghurt and mix well.
  • Divide batter into 2 bowls. In bowl one add 3 tablespoons of chocolate paste and 1/2 tablespoon of coffee paste into one plain batter. Mix well.
  • Add half mixture each into paper cup and gently stir with a chopstick and add some chocolate chips on top.
  • Bake in preheated oven 170 deg C for about 25 minutes.

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      250克 玛琪琳
      110克 细糖
      1/2茶匙 Vanilla 香精
      1/4茶匙 蛋黄色素

      150毫升 牛奶
      200克 自发面粉
      100克 全麦面粉或用全部300克自发面粉
      3汤匙  原味酸奶

  • 将玛琪琳,糖,香精和蛋黄色酥打发致奶油状态。
  • 自发面粉和全麦面粉混合均匀。用底速度将粉类和牛奶分次交错加入混合搅拌,最后加入酸奶搅匀即可。
  • 将面糊分成两碗。其中一份加入3汤匙巧克力酱和1/2汤匙咖啡香精拌匀。
  • 将原味面糊一半倒入小纸杯里,再倒入一半巧克力面糊。用筷子插入面糊里,轻轻搅拌几下,放上适量巧克力粒。
  • 送入预热烤箱烘烤越25分即可

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Sweet Potato Gems 甜番薯椰丝糕


Most traditional Malay or Nonya kuih requires coconut milk and gula melaka (palm sugar).  As these Sweet Potato Gems are eggless, they are considered vegetarian and healthy as well. The main ingredients are sweet potatoes, tapioca flour and sugar. These sweet potato gems are not very sweet but soft and tender and I do like its natural orange colour. I enjoyed this yummy snack, more so after chilled, to beat the hot weather. 

Sweet Potato Gems 

      300g Sweet potato flesh, steamed
      160g Sugar
      100ml Water
      150g Tapioca starch/flour, sifted
      250ml Thick coconut milk
      a pinch of salt

      125g Grated coconut flesh, white part only
      a pinch of salt

  • In a small saucepan, cook sugar, water and 2 pandan leaves until sugar dissolves. Discard the pandan leaves, set aside for later use.
  • Scrub and clean 400g sweet potatoes under running water before steaming them over high heat until the flesh is tender (about 40 mins). Peel off skin to yield 300g of sweet potato flesh.
  • Using an electric blender, finely blend sweet potatoes with the sugar syrup. Mix pureed potato with sifted tapioca flour, coconut milk and salt.
  • Pour batter into the a 8 inch square greased pan and steam over boiling water for 30-35 minutes.
  • Remove from the steamer and leave to cool for 2-3 hours before slicing into pieces.
  • Steam grated white coconut with pinch of salt for 5 minutes. Then toss the sweet potato slices in the coconut and serve immediately.

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      Recipe adapted from HungryGoWhere, originally shared by Tebbie Teoh


      300克 番薯, 蒸熟
      160克 白糖
      100毫升 水
      150克 木薯茨粉
      250毫升 浓椰浆

      125克 白椰丝

  • 将糖,水和2片香兰叶放入一个小锅里煮滚至糖融化。熄火拿掉香兰叶,备用。
  • 400克番薯刷洗干净,放进蒸笼里,大火蒸约40分钟或致番薯变软。番薯去皮后,净重300克。
  • 用搅拌机把番薯和糖浆搅打成泥。然后把木薯茨粉,椰浆和少许盐加入番薯泥里,搅拌致顺滑。
  • 倒入一个8寸方模(底部旁边抹油)大火蒸30-35分钟即可。
  • 冷却2-3小时后,才拿出来切片。
  • 将白椰丝和少许盐混合均匀,大火蒸5分钟,粘上白椰丝即可享用。

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: 
My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom
 and co-hosted by Joceline - Butter, Flour & Me.

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Honey Lemon Chiffon Cake 蜂蜜柠檬戚风蛋糕


The weather in the past one week was terribly hot and I had no mood to loiter in the kitchen for too long. For our afternoon tea, I whipped up a quick and easy chiffon cake. This light and delicately soft chiffon cake wasn't too sweet but the combination of honey and lemon was just perfect. Definitely another keeper recipe! 

Honey Lemon Chiffon Cake

     75g Plain flour
     20g Sugar
     2 Egg yolks (about 45-50g for 2 yolks)
     30g Honey (1.5 tbsp)
     25ml Corn oil (2.5tbsp)
     25ml Water (2 tbsp)
     15g Lemon juice (1 tbsp)
     Lemon zest from one lemon

     130g Egg whites
     20g Sugar

  • In a large bowl, mix egg yolks, sugar and honey together with a hand whisk until pale white. Add vegetable oil, mix well.
  • Slowly add in water, lemon zest and lemon juice, stir to combine.
  • Sift in plain flour to egg mixture, mix well again.
  • Whisk egg whites to foamy at medium speed and add in sugar. Whisk egg whites to peak form.
  • Fold egg whites into egg mixture in 3 batches, fold well.
  • Pour batter into a 17cm tube ungreased pan. Gently bang pan on table top to release air bubbles.
  • Bake in preheated oven at 170 deg C for about 25-30 minutes. When the cake is done, remove from oven and turn the pan over. Remove cake from pan after cooling. 

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     75克 底筋面粉
     20克 细糖
     2粒 蛋黄 (2粒蛋黄约45-50克)
     30克 蜂蜜 (1.5汤匙)
     25毫升 栗米油(2.5汤匙)
     25毫升 水(2汤匙)
     15克 柠檬汁(1汤匙) 

      130克 蛋白
      20克 细糖

  • 在碗里放入蛋黄,20克细糖和蜂蜜搅拌后致蛋黄打到变白时,放入油,搅拌均匀。
  • 慢慢的加入水搅拌后,接着放入柠檬皮屑和柠檬汁再搅拌。
  • 将面粉过筛入碗里搅拌成蛋黄糊。
  • 在另一个碗里放入蛋白,用电动打蛋器稍微打发泡沫后,分次放入20克细糖打发致湿性泡发。
  • 将蛋白霜分3才放入蛋黄糊里搅拌均匀。
  • 把面糊倒入17cm模子了,将气泡敲出。
  • 送入预热烤箱摄氏170度烘烤约25-30分钟。蛋糕烤好后,取出立刻倒扣,冷却后才脱模。

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