Come and try these Malaysian savoury pancake bites! This recipe is made easier for expats and others outside Malaysia (like you and me). Soft pancake with delicious minced beef curry filling. Yum!

Selamat petang semua...sebelum tu nak minta maaf yea, sebab buat kuih berasaskan labu lagi, semalam kek labu, hari ni kuih talam labu pulak....

She, who invented this "Burnt Cake" cake, would not have seen an oven. This cake was baked over a fire and under a fire once upon a time long, long ago. Probably in the wet kitchen of a remote kampung that was isolated into the backwaters by vast expanses of paddy fields. The batter would have been poured into a brass 'flower' mould, placed on a fire and covered with a brass lid. Red hot coals would be placed on top of the lid so that the cake was being baked in between the two sources of heat. And this cake is called, in today's namby-pamby world, the "Baked Cake". Thank god for ovens. Proper ovens. Brass moulds are beautiful. And it distributes heat evenly. However, it has become quite impossible to acquire these lovely brass moulds today. They have been replaced by aluminium ones which not only look flimsy and cheap, are insubstantial in weight but are also rather rough around the edges. And they have a very peculiar finish. With a look like they have been given a coat of paint ....aluminium paint. I harbour a fear that they may be toxic. I have fingered them and turned them over and over in my hands many a time..... each time I contemplate on buying them. Then I put them down again and I leave empty handed. So I have never attempted to make the Kuih Bakar. Until I found these lovely bright red paper cake moulds at Daiso in the exact same pattern of a kuih bakar ~ a flower. I was so excited I felt my brain shudder and shrivel to a point inside of my head. And the rest they say is in the baking. The recipe ~ I so want to believe that recipes written for our local cakes are accurate, reliable and true. Or becoming so. That we have learnt the importance of detail and accuracy in recipes. That instructions should be unambiguous. Before a cookbook is published and flaunted in glory. And sold for a price in bookshops around the country. I dream on. So here is the recipe after much necessary adjustments ~ It turned out quite delicious. It is a fragrant cake, creamy smooth in texture with a nutty crust and has the bite that we do so covet. Makes enough for two 6 1/2 inch moulds with 200 ml extra batter that I kept in the fridge for another bake. You might want to halve the recipe for one 7to 8 inch round pan. Pre-heat oven to 180 C 500 ml coconut cream 200 ml water 8 fresh pandan leaves (each about 15 inches in length), snipped 100 ml water 250 gm granulated sugar 8 eggs 300gm All Purpose flour 1/2 tsp salt 1 tsp gound cumin, optional 1 tsp ground fennel, optional 2-3 T sesame seeds 2 T margarine Combine coconut cream and 200 ml of room temperature water. Keep aside Place 100 ml water in a blender, throw in the snipped pandan leaves and blend until the leaves are fine and the whole becomes a thick juice. Strain the liquid through a strainer, squeezing the ground leaves. Discard the squeezed ground leaves. Pour the strained pandan juce into the coconut cream mix. Keep aside. Sift flour and salt together and add spices if you use them. I did not. H would cringe. Beat eggs and sugar together with a whisk until well combined but do not over beat so that it becomes too frothy. A little froth is ok. Add the coconut cream and pandan mixture and stir to combine. Add the sifted flour mix and using the whisk fold in the flour mix into the mixture until there are no lumps left. To be sure strain the whole mixture through a sieve to completely remove any lumps. I used two 6 1/2 inch moulds placed on a baking tray. I had about 200 ml left over which I kept in the refrigerator for baking in paper cups tomorrow. Put 1 or 1 1/2 tablespoon of magarine into each mould. Place the moulds in the oven and heat until the magarine melts completely and browns a little around the edges. Take the pans/moulds out and swirl so that the bottom of the mould is completely covered with the fat. Pour the batter into each mould up to the brim over the melted magarine. (Make sure the moulds (if you are using paper moulds) are placed on a baking tray for support. Put into oven and after about 7 minutes check to see if the sides are beginning to firm up. If they are take them out from oven and sprinkle sesame seeds all over the tops generously. Place into oven again. Continue baking for a total of about 35 to 40 minutes or until the centre feels firm and is not wobbly when gently pressed and the edges are a light golden brown and crusty. Allow to cool completely before cutting into wedges and serving. I am submitting this for Malaysian Monday hosted by Sharon of Test With Skewer. Find out more about Malaysian Monday here. :)

Kuih loyang atau juga dikenali sebagai kuih ros, kuih bunga durian kuih cap dan kuih goyang merupakan sejenis kuih yang diperbuat dari ...

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

It's the time of the year again..... it's the last school term & as the end-of-year assessment is drawing near, we are scrambling to comple...

INTRODUCTION First of all, I have to apologize that the images were not as satisfactory as I wanted it to be as it was captured at night after I prepared the Kuih. I made the wrong decision of preparing it at evening.. As the kuih cannot be kept for long (preferably not overnight), I have […]

This recipe uses natural coloring to make this nice-looking and delicious Kuih Sago with Gula Melaka and Shredded Coconut.

It's been a busy & exhausting weekend. I traveled back to hubby's home to celebrate Mother's Day with his family. Hubby is...

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...

Kuih Kodok when literally translated means “toad cake” because of its uneven and bumpy surface. The batter consisting of ripe bananas, flour, and eggs is simply dropped into hot oil with a ladle, thus forming irregular shapes. Making kuih kodok is a good way to use up all your over-ripe bananas. There is Iittle need to add sugar as ripe bananas are already quite sweet. I hope you will give it a try the next time you find yourself with some excess bananas.

This is for old times sake, not exactly a cookie, more of a snack that my family used to make for Chinese New Year. And yes, it's been...

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This is another lovely Steamed Sago Cake [Kuih Sago] which I did after seeing the recipe posted by May Law. The recipe looks much easier, simple and the kuih requires no coating with grated coconut. Now I have a choice of Kuih Sago recipe to use apart from the other recipe. The kuih smells fragrant with the pandan juice and grated coconut within the kuih. May uses blue pea flower [bunga telang] for the blue colour but I replaced it with pandan juice as this kuih is made for my MIL. Was afraid she may not like the blue colour. If you like to make it blue, steep some blue pea flowers with 2 tablespoons of hot water overnight, then strain to obtain the juice. My MIL was very happy with this kuih cos' she asked for the recipe. Verdict - the sago kuih is soft, chewy, fragrant and tasty. The green and plain coloured layers are without sugar and the sweetness of this kuih is from the palm sugar layer. If you love sago kuih, you can give try this one cos' it is easy. Ingredients [use a greased 6 or 7 inch square tin] 400 gm sago 200 gm white grated coconut 1/2 tsp salt 140 gm palm sugar [gula melaka] - chopped into small pieces 3-4 pandan leaves - blend with 2 tbsp water. Strain the juice and discard the pulp. Add a little green colouring if preferred water for soaking sago Rinse and soak sago with some water for 20 minutes. Drain and strain the sago. Mix sago with grated coconut then divide into 3 equal portions [about 400 gm]. Mix 1 portion with the chopped gula melaka. Mix well and set aside. Add 1/4 tsp salt to the remaining 2 portions. Keep 1 portion plain and add the pandan juice [2 tbsp] to the other portion. Mix well. Pour the plain portion into the greased tin and steam over high heat for 10 minutes. Remove from steamer, pour in the gula melaka portion. Spread evenly and return to steamer to steam for another 10 minutes. Remove tin and pour in the green portion. Continue to steam over high heat for a further 15-20 minutes or until sago turns clear and translucent. Remove kuih to cool thoroughly before slicing to serve. Notes: Use a plastic knife lightly greased with oil to slice the kuih.

This is for old times sake, not exactly a cookie, more of a snack that my family used to make for Chinese New Year. And yes, it's been...

INTRODUCTION Last year, when I prepared a vegetarian version of pumpkin serimuka, friends are asking me for the recipe.. I did not issue the recipe because I did not have the full set of the pictures. Since today I have some pumpkin in the fridge, I have decided to formally issue the recipe. This is […]

This is my maiden attempt to make kuih lopes on my own, without any supervision. I've eaten a lot of kuih lopes made by my mother, but I've...

This recipe uses natural coloring to make this nice-looking and delicious Kuih Sago with Gula Melaka and Shredded Coconut.

INTRODUCTION Kuih keria is a type of local Malay snacks and I really do not have much things to write about this kuih commonly sold in Malay kuih stalls. I do not have the literature to support th…

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Simple kueh kosui recipe which results in a soft and wobbly kueh with a lovely texture. Definitely do not want to miss this one out!

Easy to make steam cake with simple ingredients. Huat kuih gets its name from its explosive top. The word huat in this context means expand, and kuih basically means our local traditional cake. Traditionally huat kuih is used by the Chinese as a prayer offering to deities or god. The more explosive it looks signifies the more prosperous and good fortune for the family.

INTRODUCTION This is a long overdue recipe. I remembered 2 years ago, some readers has been asking me for the recipe. I do not know the name of this pancake and I now nothing about them. I have bought from the Singapore Pasar Malam or night market before. It is tasty and a bit oily […]

Dunia masakan memang unik. Dari bahan - bahan asas boleh bertukar kepada ribuan jenis masakan yang berbeza rupa, gaya dan rasa..Itulah keajaibannya...Tiada sempadan untuk berkongsi ilmu mengenainya.... AMARAN KERAS!!!! DILARANG MELAKUKAN PENGAMBILAN SEBARANG MATERIAL TERUTAMA "GAMBAR" DARI BLOG INI TANPA IZIN DARI PEMILIK..HAKCIPTA TERPELIHARA.

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KUIH KERIA Posted by MamaFaMi Source : Kak Ina KL Ingredients : 250g sweet potatoes 1 tablespoon tapioca flour 70g flour 1/2 te...

Made this easy HUAT KUIH again this morning for prayers.. Only four ingredients are needed. HUAT KUIH Ingredients 180 g of r...

Assalammualaikum, salam semua. Petang ni mood rajin datang, lagi pun mak che mat berpuasa, jadi elok kita bikin pemanis mulut yang kurang...