Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Chocolate Chip Pancakes

Chocolate Chip Pancakes

Chocolate Chip Pancakes

Boiled Butter Sweet Corn

Actually, I prefer just boiling the corn to eat but then I'm craving for this Boiled Butter Sweet Corn today. I remember when I was young my parents likes to buy me boiled corn when going to the cinema for a movie. Sometimes they brought boiled peanuts too. Those where the days, now that they are old  and have no strength to take me to the cinema no more. Perhaps I can take them to the cinema. This is the life of cycle. I hope and pray for them to have good health and live longer. Papi, Mami wait for me to come back next year, how nice if they can hear me now. I think they are in the middle of their sweet dreams now. Alright! back to the corn.

Corn is very healthy and delicious. The best thing is now every where at the store is having great deals. I'm getting these corns 4 for a dollar. Beware of heartburn when eating too much corns. It is difficult for digestion. Completely bite before swallow.

Boiled Butter Sweet Corn

   Ingredients   : 

   5     large sweet corn ( i used combo corn, yellow and white)

   3     tablespoon butter ( i used planta majerin)

   3     tablespoon cream ( i used half and half )

   1     tablespoon sugar

   salt to taste

    Method    :

    Husk and clean corns, place the corns on the plate and steam for about 15 minutes. Remove from 

    steamer and leave it chill for a while. Use hand or knife to scrape down kernel from cob and set aside.

    Heat up a pot on medium to low, melt butter add corn and sugar. Leave it to cook for about 15
    minutes.

    Adjust the heat to low and add in the cream ( i used half and half), stir it and let it cook for a while.

    Add salt to taste and cook for another 10 minutes or until soft and creamy.

    Serve immediately.

Boiled Butter Sweet Corn

Kuih Seri Muka

Kuih Seri Muka

Kuih Seri Muka

Mixed Fruit Punch Cocktail

I've been having this Mixed Fruit Punch Cocktail recipe since I was a teenage. If I'm not mistaken I got this recipe from one of my sisters. The ingredients are very simply, just fruits and juice. I modified a tiny bit by adding in more fruits and gelatin. As for the red wine or any kind of wine, it is depending if you like it or not. It is very refreshing. I like to add a lot of watermelon. It is definitely very suitable for parties or after a heavy meal. I just love it.

Mixed Fruit Punch Cocktail

   Ingredients    :

   Any kind of fruits at your wish, I used : -

   Watermelon, cut small cubes

   Cantaloupe, cut small cubes 

   Pineapple, cut  small cubes

   Strawberry, cut small cubes

   Apple, cut small cubes

   Kiwi, cut small cubes

   Agar - agar, cut small cubes

   Red wine - 2 tablespoon ( you can omit this)

 *Pineapple, cut small cubes

 *Water - 1   cup

 *Sugar - 1/2 cup

  ( Boil all * ingredients on low heat for about 10 minutes, remove and leave it to cool)

   Method    :

   Into a big glass jar/bowl, dump in all the cut fruits and pour in the pineapple sugar juice.

   Add orange juice or any kind at your wish. I sometimes used Ribena juice.

   Gently mix well everything equally, place it in the fridge before serve.

   Enjoy!!!

 

Mixed Fruit Punch Cocktail

Sweet Potato Dessert Soup

This is absolutely my favorite dessert. A very traditional dessert that everyone will love it. Since there is many varieties of sweet potato. A quick tip to make this is to pick a better quality sweet potato, pick a dark orange or purple flesh sweet potato will never wrong. Enjoy.

Sweet Potato Dessert Soup

   Ingredients   :

   2 - 3       sweet potatoes, peeled and cut wedges

   2            inches ginger, peeled and slightly smashed

   2            pandan leaves, tie knot

   3            cup water

   80 g       palm sugar

    Method   :

   Bring water to a rolling boil, add in ginger, pandan leaves and sweet potato wedges.

   Let it simmer on medium to low heat for about 15 - 20 minutes.

   Add in palm sugar and cook for another 2 - 5 minutes.

   Ready to serve hot or cold.

   Enjoy!!!

                    

Sweet Potato Dessert Soup

Indonesian Layer Cake ( Kueh Lapis)

This Layer Cake is my four thousand gold favorite snack. I know why, they love the peeling part of the cake while eating it. Somehow, i noticed this cake is nice to be eaten in small pieces. Not only them, perhaps I believe no one can refrain from the aromatic and rich in flavor dessert like this. It definitely stands for a very important part during tea time. It needs a lot of time and patience to do this therefore it is not a ordinary cake. This time i was a bit rush therefore I'm using 2 baking trays to make this instead of one, or else you would be able to see more layers. Tell you what this picture that you are seeing right now, actually the cake are all gone, my daughters gobbled all at the same day. They just can't stop eating it. Try it out yourself and you will know!


Indonesian Layer Cake ( Kueh Lapis)

   Ingredients    :

   220 g  castor sugar

   360 g  unsalted butter, soften

   110 g  all purpose flour, sifted 

   16       egg yolks

   6         egg whites

   2         teaspoon five spice powder

   2         teaspoon rum or brandy

   2         teaspoon condensed milk

   1         teaspoon vanilla essence

   1/2      teaspoon baking powder

   extra butter to grease the baking tray

    Method    :

    On high, beat egg whites, castor sugar and vanilla until soft / stiff peaks. 

    Add butter, condense milk and egg yolks in 3 - 4 separate batches until glossy and thick.

    Fold in five spice powder, flour, baking powder and rum/brandy 3 - 4 separate batches. Mix well.

    Scoop out about 1/2 cup of the cake batter and spread it on a grease baking tray evenly all over even

    the edge.

     Preheat oven and select to grill function and grill cake batter, layer by layer until cake batter is done.
     When the cake is ready, leave the cake in the oven at 330F for about 5 minutes.

     Enjoy!!! 

    

   

   

Indonesian Layer Cake ( Kueh Lapis)

Mango Ice Dessert ( Mango Loh)

Mango Ice Dessert ( Mango Loh)

Mango Ice Dessert ( Mango Loh)

Red Bean Soup Dessert

Red Bean Soup is a very popular and tasty dessert in Chinese cultural. It can be cook just by itself or add with different kind of nuts, glutinous rice dumplings or added with some coconut milk but i still prefer the plain version kind of original taste. It can be serve with hot or cold and yet it is still very tasty. The leftover Red Bean Soup can be filled with plastic bags to make popsicle or ice cream. From young I already have admired this dessert very much. This dessert is commonly found in most of the chinese restaurants. I always believed this special and yet easy to cook dessert will make me and everyone happy. I remember when i was a small girl my elder sister will boil this on special occasions like Chinese New Year. Of course we not only cook once a year, i can say eventually i will eat this every month. Don't forget beans are very nutritious, good for red blood cells and it can help to lower the cholesterol too. Thinking of it makes me crave for it now. Let me ransack through my pantry now, hoping I have red beans. LOL

Red Bean Soup Dessert

   Ingredients    :

   11/2       cup red bean, soak for 2 hours or more

   2            pieces mandarin citrus peel ( chan pei)

   1            cup sugar or chinese rock sugar

   5 - 6       cups water

   3             pieces screwpine leaves ( pandan leaves) 

   1             tablespoon glutinous rice

    Method    :

    Soak red beans the night before or at least 2 hours to make it soften. 

    When the water comes to a rolling boil, add in the red bean and mandarin citrus peel ( chan pei). Let

     it boil on high for about 10 - 15 minutes. Adjust the heat medium to low and let it to boil for 45 

     minutes. At this time add rock sugar and screwpine leaves and let it boil until the beans has soften or 

     open. If the red bean soup is too thick add some water. Adjust taste if needed.

    Enjoy!!! 

   

Red Bean Soup Dessert

Cupcakes with Chocolate Creme Oreo Icing

Cupcakes with Chocolate Creme Oreo Icing

Cupcakes with Chocolate Creme Oreo Icing

Chocolate Dipped Strawberries

This Chocolate Dipped Strawberries are specially made for Father's Day. It is very delicious and it is nice to make for special occasions. My daughter helped me make this for her father! When he comes home, i hope he will be very surprised and he will enjoy it as much as i do. My children loves this very much. Sometimes, we don't make it for special occasions. Just to enjoy it as a normal dessert. This is a very simple dessert to make. Chocolate makes me happy, I hope you will like it too!

Chocolate Dipped Strawberries

   Ingredients    :

   1       box fresh strawberries with stems

   10     ounces dark chocolate

   11/2  teaspoon shortening

   some hershey chocolate chips

   some toothpicks 

   

    Method   :

    Rinse and gently pat wet strawberries with paper towel dry. 

    Insert toothpicks into strawberries. Melt chocolate and shortening in a double boiler.

    Stir occasionally until everything is smooth and melted. Let it cool for a while before dipping in the

    strawberries.

    Hold the the strawberries by the toothpick and dip into the melted chocolate mixture, twirl to coat.

    Slightly turn the strawberries upside down and gently shake to remove access before putting it on

    a plate or tray covered with wax paper or aluminum foil. 

    Place chocolate dipped strawberries into the fridge and let it chill for about 10 - 15 minutes. Serve with

    some hershey chocolate chips.

    Enjoy!!!

Chocolate Dipped Strawberries

Pear, White Fungus and Longan Dessert

Pear, White Fungus and Longan Dessert

Pear, White Fungus and Logan Dessert

Cheese & Fruit Kabobs

Fruit Kabobs will be everyones favorite at a party especially during this season, summer. At the request from my daughters i made this yesterday for their birthday party. Why they, is because my eldest Julia and Jocelyn's birthday falls on the same week therefore we might as well celebrate it together.

 I use mozzarella instead of all fruits on a stick. The fruits was so fresh and sweet plus the mozzarella was gummy and delicious, it makes a great matching.

There isn't particularly what is the ingredients, all you need is to pick your favorite fruits or any of the fruits of the season and stick it on a stick. Trust me that will make a good combination. No one can refrain from this. Thumbs up!!!

Fruit Kabobs

Fruit Kabobs

Fruits Kabobs

Lemon Chiffon Cake

Lemon Chiffon Cake

I have been baking cakes very often recently, my kids favorite! My husband requested me to make this cake for his friend. I double up the ingredients and baked two cakes instead. One for us and one for hubby's friend. This cake is very soft and fluffy, i just love eating it anytime, anyday.

    Ingredients     :

    6          egg yolks

    110 g   cake flour

    1          teaspoon baking powder

    1/4       cup vegetable oil

    2          lemon skin, shredded 

    2          teaspoon lemon juice

    5          teaspoon fresh milk

    2          teaspoon vanilla extract

    6          egg whites

    110 g   sugar

    1          teaspoon cream of tartar

    Method     :

     Preheat oven to 340 degrees. In a mixing bowl, beat egg white with sugar on high speed until white 

     and light, add cream of tartar.

      In another mixing bowl, beat on low speed with the egg yolk, cake flour, baking powder,vegetable 

      oil, lemon skin, lemon juice, fresh milk and vanilla extract until light yellow.

      Add  the egg yolk mixture into the egg white mixture, mix well everything and use a spatula to

      pour cake batter in centre tube baking pan. Bake cake for an 45 minutes or insert a chopstick comes

      out clean means cake is cooked.

      Cool the cake before cut to serve.

      Enjoy!!!

Lemon Chiffon Cake

  

Soft Sponge Cake

This recipe actually is a gift to me, my family and i like this cake very much. This recipe was given from a good friend of mine from Hong Kong. I am very blessed with this recipe because it made a huge impact for my family. It's so healthy! It's great for the kids to take to school for lunch or to the park. They can basically eat it everyday. My second daughter, Jocelyn loves it the most! She is crazy about this! She can practically eat half of the WHOLE cake. And even her friends love it too. Everyday, her friend ask her, when are you bringing the sponge cake again. LOL. I guess everyone are sponge cake lovers.

Soft Sponge cake

    Ingredients     :

A    8       egg white

       1/2    cup sugar

       1       teaspoon cream of tartar

B    8       egg yolk

       1/2    cup sugar

       1/3    cup fresh milk

       1       cup cake flour

       1       teaspoon baking powder

       2       teaspoon vanilla extract

       1/2    cup vegetable oil

    Method    :

    Preheat oven to 355 degrees. In a mixing bowl beat A ingredients, egg white and sugar and cream 

    tartar on high speed till becomes light and white foamy.

    In a mixing bowl, beat all B ingredients on medium speed till light yellow and fluffy. Add B mixture 

    into A mixture, half portion at a time.

    Mix and combine everything with a spatula and gently pour cake batter into a grease 17 by 12-inches

    baking pan.

    Bake cake 25 minutes or inserted toothpick when comes out clean means cake is ready.

    Enjoy!!!

Soft Sponge Cake

Fluffy Banana Cupcakes

Fluffy Banana Cupcakes

Steamed Sticky Rice with shredded Chicken In Lotus Leaf ( Jen Chu Kai)

Steamed Sticky Rice with shredded Chicken in Lotus leaf ( Jen Chu Kai)

Steamed Sticky Rice with Shredded Chicken in Lotus Leaf ( Jen Chu Kai)

Veggie Crepes

Veggie Crepes

Peanut And Corn Crepes

 I was trying to make different kinds of fillings for crepes. Previously the crepes batter I have made was good but that was a bit thin, not suitable to wrap with peanut and corn. Therefore today I've made a crepes which is thicker than normal crepes by thinner than a pancake, the texture of this crepes is wonderful especially with the peanut and corn fillings.

   Ingredients    :

   1/2      cup all purpose flour

   1         large egg

   1/2      vanilla extract

   3/4      cup fresh milk

   3/4      cup sugar

   3         tablespoon melted butter

   1         cup roasted peanut, finely chopped or lightly blend

   1         can kernel corn, drain out juice

   Method  :

   Mix all ingredients in a mixing bowl and blend for 1 - 2 minutes. Leave it in the fridge to chill for half

   and hour or more.

   Lightly grease the pan on medium to high heat. Pour 3 big scoops of the batter into the pan and tilt the 

   pan in a circular motion, swirling the batter to cover the base evenly. Cook until the crepes curl at the

   edges or until golden underneath.

   When the crepes is ready, begin to pull and flip it with a spatula or fingers. Flip it over to the other side

   and let it cook for another 1 minute. Flip it back to the previous side, add in peanuts, sugar and kernel 

   corn, amount at your choice.

   Fold the outside edges of the crepes towards the center. Cut into two pieces and serve.

   Enjoy!!!

Peanut And Corn Crepes

Chocolate Cake

Trust me this is a very smooth and moist chocolate cake and one important thing is, this cake is not very sweet. This cake is so heavenly, it will just tempt you to eat more. After eating 3 pieces i'm feeling very satisfied now but at the same time i'm feeling guilty too.
I think i need to go for a 3 hours workout and that might make me feel better. This chocolate cake is very delicious and easy to make. Try bake it yourself today.

Chocolate Cake

   Ingredients   :

   2    ounces        unsweetened chocolate

   3/4 ounces        cocoa powder ( i use Ghirardelli brand)

   1    cup             all purpose flour 

   3/4 cup             sugar

   6    tablespoon  unsalted butter

   2    tablespoon  salted butter

   1/4 cup             water

   1/2 cup             fresh milk

   2                       large eggs plus 1 extra egg yolk

   1    teaspoon     vanilla extract

   1    teaspoon     baking soda

   1/2 teaspoon     baking powder

   Method    :

    Preheat oven at 350F, grease a 9-inches cake pan with butter. Heat up a small pot and add in water,

    cocoa powder, and chocolate. Set the heat on low and let it simmer until chocolate has melted and 

    everything is combined. It should be thick and glossy, removed from heat and set aside to cool.

    Sift flour and add baking powder and baking soda. Mix eggs and yolk in a mixing bowl on medium

    speed for a while, add in sugar, butter and mix the batter on high speed until fluffy and lighten in color
    roughly about 1 -2 minutes.

    Add in vanilla extract, fresh milk, chocolate mixture and flour continue to mix the batter for another

    1-2 on high speed. Scrap the batter on the grease cake pan and bake for 30 - 35 minutes or inserted 

    toothpick comes out clean.

   Leave the cake to cool before cutting. Sprinkle with icing powder if desired.

   Enjoy!!!

   

   

    

Chocolate Cake