YOUR DESCRIPTION HERE

Before this, jumpa cendol mesti beli. Fikir hati macam-macam nak buat dengan cendol...sebab dah lama aim nak buat talam. Tapi kesudahnya t...

YOUR DESCRIPTION HERE

SAM TAN'S KITCHEN HAS MOVED! Please visit the new website/online store at www.samtanskitchen.com . You can also follow Sam on Instagr...

Steamed Kuih Lapis is a popular snack in Malaysia and Singapore and it literally means layer cake in Malay.

Last week, hubby & I has been busy helping in our friend's funeral. Yes, our friend has finally past away on last Monday due to he...

This blog is about variety of Recipe in cooking and everything.Blog ini adalah mengenai resepi resepi yang popular

Udah lama nggak turun ke dapur nih hehehe.... kangen juga pengen bikin kue. Kebetulan Faiz lagi sakit, jadi pengen bikinin kue yang dia bo...

INTRODUCTION I have seen a kuih that looked rather similar with this kuih in Bengawan Solo made of sago balls.. It was called Sagu Melaka. Possibly such name was called because gula melaka was used…

Pumpkin Glutinous Rice Kuih (Pumpkin Seri Muka) is similar to Kuih Seri Muka, the bottom layer is made with glutinous rice.

Recipe from Annielicious Food with slight changes Ingredients: 153g rice flour 42g mung bean flour 12g tapioca flou...

I promised in my last post, to show you one of my favourite dishes which uses serundeng , so here I am, with a treat tempting enough to sen...

Siapa sih yg ga suka serabi? Ternyata buat sediri gampang lho..ga punya cetakan serabi gpp, pake teflon pun jadi. Ini sy pake teflon kecil buat nyetaknya. Jadinya cuaantiikk..yuk cobain..

Delicious prawn and mozzarella spring rolls with coriander recipe on |DrizzleandDip.com

"Kuehs are common snacks of the Hokkien, Teochew and Peranakan cuisine. The terminology is actually a general description for bite-size nibbles. These traditional delights come in many different forms and are either sweet or savoury. Ondeh ondeh are infused with pandan juice and filled with palm sugar, then rolled in coconut." Destination Flavour Singapore

Dah seminggu rasanya mat simpan angan2 nak buat apam labu, sampai labu habis ku buat benda lain. Kemudian beli lagi sebiji, dan mat simp...

The original recipe is adapted from Travelling Foodies. But, I have modified the recipe and method to suit my tastes. Thank you to Travelling Foodies for sharing this amazing recipe. This kuih is so delicious.

The skin of Kuih Koci has some coconut milk added and is wrapped with banana leaf,

INTRODUCTION This is a type of Indonesian and Malay steamed sponge cake that capture the hearts of many with its pandan and coconut aroma. It is usually crowned with shredded coconut. In Indonesia,…

YOUR DESCRIPTION HERE

Ingredients: 750 grams grated coconut 600 mls water 360 grams wet rice flour 250 grams sago flour 1/2 teaspoon salt 500 grams granulated sugar 300 mls water A screwpine leaves Food colouring Method: Squeeze out the coconut milk with 600 mls water. Add water to the coconut milk, bringing it to 900 mls. Mix the rice flour, sago flour and salt in a bowl. Add in coconut milk, a little at a time and blend in until smooth. Boil the sugar with the water and screwpine leaves for 10 minutes. Strain the syrup and add hot water if necessary to bring it to 450 mls. Pour the syrup into the flour mixture, stirring all the time until it is well blended. Divide the mixture into 4 portions. Set aside one portion to remain uncoloured and drop a few drops of different food colouring to the other portions. Set aside 3/4 cup of the uncoloured mixture to be coloured dark red for the top layer. Grease and 18 cm diameter, 5 cm deep round cake tin. Place the tin in a steamer of rapidly boiling water. Pour 1/2 cup of a coloured mixture into the tin, and steam for 5 minutes until set. Pour over 1/2 cup of the uncoloured portion and steam until set. Do the same for the third and fourth portions, using 1/2 cup of batter and steaming till set each time. Keep alternating the colours until all the mixture has been used up. For the final uppermost layer, use the dark red mixture. Remove from steamer and leave cake to cool for at least 7-8 hours. Serves 6-8

这一天，娘子很开心也。 因为终于蒸出了算是自己满意的双层蓝花糯米糕（Ｋｕｅｈ　Ｓｅｒｉ　Ｍｕｋａ）。 之前做了蓝花咖椰糕 剩余了糯米和蓝花，所以再来学蒸双层蓝花糕。 虽然做了２次。但依然不很满意。但这次的成品却让娘子欢喜的。 上层斑兰糕的口感是娘子要的。而且需耐心等待完全冷却后才下刀。 所以可以把蒸糕切得工整的。 同时要谢谢 Jane's 的分享。感恩　～ 、 双层蓝花糯米糕　（Ｋｕｅｈ　Ｓｅｒｉ　Ｍｕｋａ） 份量：６寸方模 材料： 下层（蓝花糕） 白糯米　３００克（预先浸泡） 椰奶　１２０克 盐　少许 蓝花汁　５０克　（蓝花用温水浸泡取汁） ｐａｎｄａｎ叶　数片　（打结） 上层（斑兰糕） 全蛋　２个 细砂糖　８０克 斑兰汁　１００克 椰奶　３００克　 盐　少许 （或者　椰奶１５０克　＋　鲜奶　１５０克） 面粉　９０克 木薯粉　２汤匙 ［　做法　］ １）糯米可以预先浸泡数个小时或隔夜。 ２）洗清洁后，把糯米滤干。 ３）将糯米倒入蒸盘里，盐加入椰浆里搅拌均匀。把蓝花汁、椰浆加入糯米， 再放入pandan叶以大火蒸大约２０－３０分钟至松软。 ４）把蒸好的糯米饭，倒入铺了香蕉叶和抹了油的模里。 ５）把糯米饭铺平。再用压板把糯米饭压紧和弄平。备用。 ６）把所有上层材料放入锅里，搅拌均匀。 ７）开小火把pandan面糊煮至稍微浓稠即可熄火。过程中必须不停的把面糊搅拌均匀。 ８）将面糊过滤。然后把pandan面糊倒入以上做法的蓝花糯米饭里。 4）在放入蒸锅里继续以中小火蒸大约 20 分钟或pandan面糊熟即可。 小小分享 ＊这糕点必须等待完全冷却后才脱模切开。而且需用plastic刀切开，效果比较好＊ ＊蒸上层的斑兰糕时，无需用大火。不然出来的糕表层就会凹凸不平了＊ 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.

INTRODUCTION I have shared two recipes in the last two days – Kuih Bongkong or Kuih Jongkong (马来娘惹元宝/荷包糕）and Apam Berkuah (娘惹米糕）. To be frank, these two recipes are not very well received because many readers have never seen such a kuih before and it is not commonly sold nowadays. In fact, I have prepared 3 […]

YOUR DESCRIPTION HERE

Ingredients (8 servings) 400g mango purée (3 honey mango) 500ml fresh milk 200ml whipping cream 65g caster sugar 2 tablespoons gela...

resep kue serabi

It is called Kek Sarang Semut as the holes resemble ants' nest. It is also called Kek Gula Hangus which translates directly into "burnt-sugar cake". It is aptly named such as the sugar is first caramelized to dark amber for that toffee taste and aroma. It has a springy, slight chewy texture and in case you are wondering, a strong toffee flavour to the cake.

Hari minggu, Bandung hujan... Alhamdulillh . Kebetulan sedang tidak ingin ke mana-mana. Jalan-jalannya hari sabtu saja, hari ini di rumah ...

慢煎糕 (Ban Jian Kuih) - one of the popular snacks I grown up with. Having said that, I am not a big fan of it though. 慢煎糕 aka Apam Balik in Ma...

YOUR DESCRIPTION HERE

I got this recipe from My Resipi was thinking to make some and keep them in the freezer for tomorrow's breakfast but I could not wa...

YOUR DESCRIPTION HERE

YOUR DESCRIPTION HERE

YOUR DESCRIPTION HERE