Sunday, August 21, 2011

Homemade Nutella.

My first try making homemade nutella. Really yummy and easy to make it. I got the recepi from this Ingredients.: hazelnut, 225g dark chocolate and 1 can condensed milk. (susu pekat manis) . Hazelnut-need to be roasted and blended. Then melt choc, add milk and lastly add blended hazelnut. Let cool.You can put in the bottle.
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Monday, August 8, 2011

Colourful swiss roll cake

This is my first time making swiss roll. After googling and reading few cake book I decided to make this cake for buka puasa. I chose pink,green and yellow colors to make it more tempting to eat especially my kids. The filling I used strawberry jam. Really happy with my first attempt result. Will make different types of swiss roll soon.
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Sunday, July 10, 2011

Apam Dot dot

Bahan-bahan; 3 biji telur sejuk-dr peti ais
280 gm tepung superfine
250 gm gula halus
170 gm susu segar
.2 sudu teh baking powder
1 sudu kecil ovalette
.filling-blueberry / kaya @
ape2 ikut citarasa
1. Masukkan semua bahan ke dalam mangkuk mixer dan pukul dengan kelajuan maksima
6-8 minit sampai kembang.
2. Bahagikan adunan kepada beberapa bahagian dan titiskan
3. Masukkan setiap warna ke dalam piping bag @ plastik bersih
4. Picitkan adunan ke dalam mangkuk kertas-
5.Letakkan filling secukupnya-
6. Picit lagi adunan yang sama @
berlainan warna sehingga 3/4 penuh . Kemudian dot-dotkan dengan warna pilihan. Kukus 10-15 minit dgn api sederhana. Diambil dari buku Joy of Baking. Resepi asal- coconut blossom.
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Tuesday, March 1, 2011

Bluberry Cheese Tart



Tart Casing Recipe:

250g butter

125g icing sugar

1 egg

1/2 tsp vanilla essence

440g sufer fine flour

Beat butter and icing sugar till fluffy, add essence vanilla ,add egg. Beat slowly. Then add flour. Press dough into tart mould and prick with fork and bake for 10-15 minutes.

Filling recipe:

250g cream cheese

60g butter

60g sugar

1 egg

Beat all ingredients until smooth and pipe on tart casing then pipe blueberry topping.

Bake for another 10 minutes.

Thursday, February 10, 2011

Corn Pudding (Puding Jagung)


I love to make this pudding because I love the yummy corn taste. The recipe is so easy.

Corn pudding recipe:

1 mug custard flour

1 mug fresh milk or coconut milk

2.5 mugs water

3/4 mug sugar – you can adjust to suite your taste

1/2 tsp salt.

1 tin sweet corn


mix custard flour, coconut milk, water, sugar, salt  in a pot and cook with low heat until well mixed. Then add sweet corn. cook until you can see the mixture become shiny and thick and then turn off the gas.

Then put in pudding mould and put in the fridge. The pudding is best to be eaten after you take out from the fridge. Yummy.


Selamat mencuba.

Monday, January 24, 2011

Steamed Brownies layered with cream cheese

I got the recipe from this blog:


Ingredients: (Copy paste from her blog)

8 egg yolks

4 white eggs

225 grams granulated sugar

50 grams all purpose flour

50 grams cocoa powder

1/2 tsp baking soda

120 butter (margarine)

50 gram Dark Cooking Chocolate, chopped.

80 grams chocolate rice for layer (use grated Dark Cooking Chocolate instead) or use cream cheese layer.

Cream cheese layer ingredients:

250g cream cheese

60 g sugar

2 eggs

beat cheese and sugar until mixed and then add eggs. beat until all mixed well.


1. Arrange a large steamer over boiling water. Make sure it is large enough to hold the baking pan and there is enough water to make a lot of steam

2. In a pan, heat some water. Put butter in a sauce pan (larger than the pan), then place it over the boiling water. When the butter start melting, add chopped cooking chocolate. Mix them until fully melted. Set aside.

3. In a large bowl beat together with an electric mixer : eggs, and sugar on high speed until light and fluffy.

4. Sift together into the batter: flour, cocoa powder and baking soda. Mix well.

5. Add the butter-chocolate mixture. Mix well

6. Pour half of the batter to a greased pan, Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 10 minute on medium flame. Then add chocolate rice (grated cooking chocolate) over the cake equally. Steam for 5 minutes.

If you prefer  cream cheese layer, just pour all cream cheese ingredients and steam for 10 mins.

7. Pour the remaining batter and then steam the whole brownies for around 20 minutes.

The brownies is so yummy and moist. My kids love it.

Frozen Pau

DSC03025-1  DSC03026-1

My frozen pau stock. I made curry , red bean and coconut flavor for the fillings.

Thursday, January 20, 2011

Fresh Fruit Tarts



I used recipe from Joy of baking for the pastry cream. Yummy.

Pastry Cream:

1 1/4 cups (300 ml) milk

1 tsp vanilla

3 large egg yolks

1/4 cup (50 grams) granulated white sugar

1/8 cup (20 grams) all-purpose flour

Scant 3 tablespoons (20 grams) cornstarch (corn flour)

For light pastry cream add:

1/2 cup (115 ml) heavy cream, softly whipped (optional)

Pastry Cream: In a medium-sized stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon. (Never let the mixture sit too long or you will get pieces of egg forming.)  Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.  Set aside.

Meanwhile in a saucepan combine the milk and split vanilla bean on medium heat until boiling.  (The milk will foam up to the top of pan when done, so watch carefully.)  Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling.  (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) 

Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly.  When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes very thick and it is hard to stir.

Remove from heat and immediately.  Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.  Cool.  If not using right away refrigerate until needed, up to 3 days.  Beat before using to get rid of any lumps that may have formed.

Makes about 1 cup

For a light pastry cream, just before using, fold in the softly whipped cream with a wooden spoon.


Chocolate pastry cream:

Add: 2 ounces (50 grams) of melted bittersweet or semi-sweet, milk or white chocolate into the hot milk  (before you add it to the egg and flour mixture)

Coffee pastry cream:

Add: 1/2 - 1 Tablespoon instant espresso or instant coffee powder into hot milk.

Raspberry pastry cream:

Add: 1/4 cup (60 ml) (or to taste) raspberry puree to pastry cream


Thursday, January 6, 2011

Kuih Pau Traditional (Kuih Kemohong)

DSC02944  DSC02945

PAU KUKUS TRADISIONAL (dari fotopage Rinn Chan)

1 kg tepung gandum
11gm yis mauripan (=I packet)
200gm gula (=1 cwn)
100gm minyak jagung atau minyak masak (=1/2 cwn)
460gm air (=2 1/2 cwn air, boleh tambah jika perlu)
1. Gaul tepung dengan yis.
2. Larutkan gula dalam air.
3. Tuangkan larutan gula sedikit demi sedikit ke dalam tepung dan gaul perlahan-lahan dengan hujung jari.
4. Halfway thru campurkan minyak dan teruskan menguli dgn menghabiskan lebihan air hingga menjadi doh yang kenyal.
5. Rehatkan adunan 10min - 15min.
6. Bulatkan adunan mengikut saiz yg dikehendaki dan rehatkan lagi 10min. Sementara itu panaskan kukusan.
7. Leperkan doh bulat di atas tapak tangan dan masukkan inti kesukaan dan tutup rapat2 dgn menarik bhg yg dirapatkan itu ke arah bawah dan dapatkan permukaan atas yg licin dan bulat.
8. Lapik dengan daun pisang atau plastik yg telah digunting mengikut saiz pau.
9. Biarkan pau naik selama 30min dan kukus selama 10min. Jangan lebih lama dari itu.
* Pau yg telah sejuk boleh dihangatkan semula menggunakan kukusan.

Resepi ni saya ambil dari fotopage Rinn Chan. Sorry ye saya copy paste resepi.

Thanks for sharing this recipe. First time buat memang jadi. Lembut dan gebu. Saya suka pau ni. Orang Merlimau panggil Kuih Kemohong. Saya buat inti kari dan kentang. Saya buat frozen pau untuk buat bekal anak2 ke sekolah.