Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Kuih Talam Pandan ( Steamed Pandan Layer Cake)

Kuih Seri Muka

Kuih Seri Muka

Kuih Seri Muka

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)

Prawn Fritters ( Cucur Udang)

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Prawn Fritters ( Cucur Udang)

Vegetarian Glutinous Rice Dumpling / Bak Chang

Vegetarian Glutinous Rice Dumpling / Bak Chang

Vegetarian Glutious Rice Dumpling / Bak Chang

Banana Fritters (Kuih Kodok)

Kuih Kodok is a very traditional Malaysia dessert. It is very tasty and is a must try dessert. This dessert are mostly found at the morning market, night market or even sold at the roadside malay stalls. It is very sweet, smooth and tempting. I bet you will ask for more after having the first piece. A very simple way to do and yet delicious dessert. This is definitely a good way to use up the ripe bananas. 

Banana Fritters ( Kuih Kodok)

   Ingredients   :

   3 - 4    ripe banana or 11/2 cup smashed banana ( slightly smashed only)

   1         teaspoon baking powder

   2         teaspoon sugar

   1         cup flour, sieve

   1/2      water, add more if necessary 

   pinch of salt

   oil for deep fry

   

    Add the flour into a bowl, mix with sugar, salt and water. Pour in the smashed banana and baking 

    powder.

     If the batter is to dry, add water. Add 1 teaspoon at a time until the batter becomes sloppy.

    Heat the oil. When the oil is ready scoop up the batter with a metal spoon. Gently drop it into the hot

    oil. One scoop at a time. 

    Fry until golden brown or cooked. Pick it up from the wok and drain out oil in a colander.

    It is ready to be serve. My kids like to sprinkle some icing sugar on it.

    Enjoy!!!

  

Banana Fritters ( Kuih Kodok)

Steamed Pumpkin Rice Cake ( Pumpkin Fatt Koh)

Steamed Pumpkin Rice Cake ( Pumpkin Fatt Koh)

Steamed Pumpkin Rice Cake ( Pumpkin Fatt Koh)

Siew Pao (Baked Char Siew Pao)

There is two kinds of Char Siew Pao, one is steam the other one is bake. Both char siew pao use the same filling. Actually i'm not a big fan of Siew Pao,  if you ask me which one I liked best, my answer is the steam one. It's my favorite. I like it with the white exterior, soft, fluffy and gummy texture of the steam char siew pao. I can eat steamed char siew pao everyday but not baked siew pao. But baked siew pao can make a convenient to go snack cause it can be crispy and crunchy for several hours compare to steam char siew pao, it gets cold and hardened after a while.

I have not tried the original Seremban Siew Pao, I've heard it is very famous and delicious. I definitely will need to give a try one day. Today I only made 8 Siew Pao, it is my eldest daughter favorites, she even reserved two Siew Pao to take to school tomorrow.

 

Siew Pao ( Baked Char Siew Pao)

   Ingredients     :

   Oil Dough

  

   All purpose flour         65 gm

   Shortening / Lard        40 gm

   Water Dough  

   All purpose flour         45 gm

   Bread Flour               100 gm

   Sugar                           20 gm

   Water                           68 gm

   Cooking Oil                 48 gm

   Golden Syrup / Honey   1 teaspoon 

   Egg Yolk                       1 ( for glaze)

   Please refer to the below link to make the filling : -

 Steamed barbeque roast pork (char siew pao)

   Methods      :

   Oil dough - mix flour and shortening/ lard together until it becomes a soft sticky dough. (Divide dough

   into 12 small doughs.  Cover with  plastic wrap and set aside for 25 minutes or more

   Water dough  - dissolve sugar in the water, mix flour, cooking oil, golden syrup/ honey and sugar 

   water together until it become soft dough.  Divide dough into 12 small doughs. Cover with plastic  

   wrap and set aside for 25 minutes or more.

   Flatten or scale out water dough to wrap up oil dough into water dough. 

   Roll out flat and long, like swiss roll.

   Fold it back into half and roll out flat and long, like swiss roll again, repeat 3 times.

   Use palm to press and roll out the dough to round cycle and add in char siew filling.

   Wrap into char siew pao shape and brush with egg yolk and bake on 365 F for 25 - 30 minutes.

   Enjoy!!!

   

  

Siew Pao ( Char Siew Pao)

Fried Sweet Potato Balls

Fried Sweet Potato Balls

Lepat Pisang

Lepat Pisang

Kuih Ketayap/Kuih Dadah

Kuih Ketayap / Kuih Dadar

Kuih Ketayap / Kuih Dadar

Kuih Bingka Ubi

Kuih Bingka Ubi

Here is some kuih i made for the party