Friday, March 20, 2015

Kuih Kasturi (Mung Bean Fritters)

My kids love green bean soup but will always leave behind the cooked beans. Thought they will detest this fried mung bean fritters, but surprisingly they gobbled them up without hesitation! ^0^ Glad that they enjoy this little snack just as much as I do, another new snack item added to their food list :D

Before and after cooking the green mung beans

Mix the cooled mushy beans with brown sugar and grated coconut and shape into patties

Coat with batter and fry till golden and crispy


Ingredient (approx 15 pcs)
  • 150gm green mung beans
  • 50gm light brown sugar
  • 50gm freshly grated coconut
  • 1/4 tsp salt
Batter :
  • 50gm plain flour
  • 25gm rice flour
  • pinch of salt
  • 1/4 tsp baking soda
  • 80ml ice cold water

  1. Place mung beans in a deep saucepan. Cover with water completely, about 1.5 inch above the surface of the beans. Bring to boil. Lower heat and simmer till beans are tender and mushy. Stirring frequently near the end of the cooking time to prevent burning. Liquid should be all absorbed by the beans.
  2. Transfer the mush onto a flat plate to cool it down completely.
  3. Combine the cool boiled bean with sugar, grated coconut and salt. Mix thoroughly and shape into patties, approx 35gm each.
  4. For the batter : mix all the dry ingredients together. Slowly add in cold water until a nice coating batter is formed. 
  5. Heat some oil in a wok. Dip the bean patties into the batter one by one and slide them into the hot oil. Fry the patties (in batches) until light golden brown and crispy. Drain well on kitchen paper and serve warm or at room temperature.

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

Thursday, March 19, 2015

Kampar Lor Mai Fan

What's your breakfast today? This Kampar Lor Mai Fan is different from what we have locally which only have fried peanuts and fried shallots at the sides. This Malaysian version one is more filling with addition Char Siew and Curry Sauce.  I like the curry sauce drenching over the steamed glutinous rice  as it helps to moisten the grains and won't feel too dry to eat :D

Side garnishing : Curry Sauce, Fried Peanuts, Homemade 'Char Siew' Roasted Pork Fillet, Spring Onion

More curry sauce please!!

Recipe ref : WendyinKK
  • 300gm glutinous rice
  • 1 heap tbsp dried shrimp, soaked & chopped finely
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 2 tbsp corn oil
  • 1 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 tbsp thick dark soy sauce
  • salt to taste
  • fried peanuts
  • red roasted char siew*
  • curry sauce
  • spring onions

  1. Soak rice for at least 1 hour. Drain well.
  2. Heat oil in a wok. Add shallots and garlic, saute until fragrant and light brown. Add in chopped dried shrimp and fry till crisp. 
  3. Pour in drained rice and toss evenly to coat. Add in all the seasoning and mix evenly. Keep tossing the mixture until you can feel a slight stick on the rice. Taste the rice and add salt if needed.
  4. Transfer rice into a steaming pan. Level the rice. Put in sufficient boiling water, 2-3mm above the rice. 
  5. Steam the rice over preheated steamer for 20-30 mins or until the rice is cooked.
  6. Let the rice cool for 30mins before fluffing it with chopsticks.
  7. Moisten a small rice bowl then scoop some cooled rice into the bowl. Press it in and level it. Flip it onto the serving plate.
  8. Top with sliced red char is, peanuts, and spring onions. Drizzle with curry and serve immediately. 

Red Roasted Char Siew
  • 300gm lean pork, cut into 1cm thick long strips
  • 50gm sugar
  • 2 tbsp light soy sauce
  • pinch of salt
  • 1 tbsp rose wine
  • few drops of red food colouring 
Method : Combine pork strips with all seasoning and marinate overnight in fridge. Remove the pork from the marinade and bake in preheated oven at 200 deg cel for 20min or until cook. Cool down before slicing.

Curry Sauce
  • 1 shallot, sliced
  • 1 tsp finely chopped garlic
  • 1 tsp meat curry powder
  • 1 tsp dried shrimp
  • few leaves of curry leaf
  • 2 tbsp coconut milk
  • 2 tbsp milk
  • 1 cup water
  • fish sauce & salt to taste

Method : Heat oil in a wok. Saute shallots and garlic until brown. Add in dried shrimp and fry till fragrant. Add in curry powder and curry leaf and fry till fragrant. Add in water and bring to boil, lower heat and simmer for 10mins. Add in coconut milk and milk and stir to mix. Add fish sauce and salt to taste. Ready to serve. 

Monday, March 16, 2015

White Chocolate Banana Jam

With a few ripen bananas leftover and don't feel like doing any baking, therefore they are turned into banana jam instead :D It can be used to spread on toast, served over pancakes or the simplest way... dip into plain cookies :D

Recipe ref : 'Jam, Compote, Syrup, Paste, Fruit's Magic' by 下迫绫美
  • 300gm ripen bananas
  • 120gm fine sugar
  • 2 tsp lemon juice
  • 1/2 tbsp vanilla paste
  • 60gm white chocolate, coarsely chopped

  1. Cut bananas into 1 cm cube. Place the bananas with the sugar, lemon juice and vanilla into a medium saucepan. Cook over low heat till mixture bring to rolling boil.
  2. Stirring frequently to prevent the mixture from scorching. Skim away the scums that floats to the surface.
  3. Stirring and cook for 30 mins till the jam thickens. Toss in chopped white chocolate and turn off heat. Using the residue heat, stir till the white chocolate is well dissolved with the jam.
  4. Transfer the hot jam into a warm and sterilized jar and seal the bottle immediately.
  5. Sealed jar can be stored in room temp for at least 6 mths. Chill the jam upon opening, use it up within 1-2 weeks time. 

This post is linked to the Little Thumbs Up (March 2015 - BANANA) event organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Faeez of BitterSweetSpicy

Friday, March 13, 2015

Banana & Carrot Steamed Cake

I've baked lots of varieties of banana cakes and muffins before, for a change I attempted a steamed version one :) Very moist and tender cake crumbs. My son whom usually don't like banana cake chomp down half the loaf within one day! The other old boy even requested me to make this cake again after the last slice was polished up :D

It would be a great idea to add nuts into this banana & carrot steamed cake, but I know my kids will just dig them out therefore I omitted it :D

  • 300gm ripen bananas, mashed
  • 100gm grated carrots
  • 100gm light brown sugar
  • 4 eggs
  • 1/4 tsp salt
  • 1 tsp vanilla paste
  • 200gm plain flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 100ml corn oil

  1. Using a electric whisk, beat eggs, sugar, salt & vanilla till thick and creamy until ribbon stage, about 5-8 mins.
  2. Add in mashed bananas and beat till just combined.
  3. Sift over plain flour, baking powder and baking soda in small batches, folding in alternately with the grated carrots.
  4. Add in corn oil and fold till well incorporated.
  5. Pour batter into a lined pan and steam over preheated steamer for 30 mins or until a skewer inserted comes out clean.

Recipe ref : 'Time for Kuih-Muih' by Y2K Cookbooks

This post is linked to the Little Thumbs Up (March 2015 - BANANA) event organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Faeez of BitterSweetSpicy

Thursday, March 12, 2015

Pandan Chocolate Egg White Steamed Cake

What to do with the whole lot of egg whites after making the Kueh Bingka Ambon? Besides making some egg drop soup for the kids, I also found a cake recipe which uses up all the egg whites I've left :D Steamed egg white cake! It is different from the usual steamed cake like 'Huat Kueh' which is more fluffy. This Pandan Chocolate Egg White Steamed Cake is more firm with fine and moist texture. I loved the colour contrast by using pandan and chocolate flavour too, nice even layers isn't it? Now I'm thinking maybe can adapt this recipe to make a rainbow version one! hahahaha....maybe someday when I left with plenty of egg whites again ;P

  • 240gm egg whites
  • 120gm fine sugar
  • 1/4 tsp salt
  • 190gm plain flour
  • 1 tsp baking powder
  • 1 tbsp ovalette
  • 100m thick coconut milk
  • 1 tsp vanilla paste
  • 20ml corn oil
  • 1 tsp pandan paste
  • 1 tsp chocolate paste

  1. Combine egg whites, sugar, salt, flour, baking powder and ovulate into a mixing bowl. Beat on high speed for 3 mins. 
  2. Add in coconut milk and vanilla and continue to beat for another 2 mins until thick and fluffy. Fold in corn oil.
  3. Divide mixture into 2 equal portions. Add in pandan paste and chocolate paste into 2 individual portions. Subdivide the batter again. You should get 2 portions of pandan batter and 2 portions of chocolate batter.
  4. Pour one portion of chocolate batter into a lined and greased 7" round pan. Level the batter evenly. Place the pan into a preheated steamer and steam over medium heat for 5 mins. Remove pan from steamer and pour in a portion of the pandan batter. Level the batter evenly. Steam for 5 mins. Repeat the process for the balance batter.
  5. For the final layer, steam the whole cake for 25 mins till fully cook.
  6. Cool in pan for 5 mins. Unmould the cake and cool on rack completely before slicing.
Recipe ref : 'Time For Kuih-Muih' by Y3K Cookbooks

Wednesday, March 11, 2015

Passionfruit & Orange Granita

This is my first attempt on Granita, a frozen dessert made with sugar, water and fruit juice.  Granita is different from ice-cream which is creamier. It does looks like sorbet but granita texture is more coarse and less smooth compared to sorbet. It is almost like '冰沙', literally melts in your mouth! The making process is really simple, just stir the frozen mixture (to break up the crystals) thrice in between and you get to enjoy a refreshing dessert in this hot weather! I think my kids will love this ^0^

  • 120gm fine sugar
  • 100ml water
  • 1 tbsp apple cider vinegar (optional)
  • 4 passionfruit (ripen)
  • 250ml freshly squeezed orange juice

  1. Place water and sugar in a small saucepan. Cook over low heat until sugar is well dissolved. Increase heat and cook for another 3 mins. Turn off heat and cool.
  2. Meanwhile, cut each passionfruit in half and scoop out the pulp and seeds into a sieve place over a bowl. Use a spoon to press the pulp against the sieve and extract as much juice as possible.
  3. Put the seeds aside for adding into the granita, or as garnishing.
  4. In a medium bowl, combine passionfruit fruit juice, apple cider, orange juice and sugar syrup. Add in 2 tbsp passionfruit seeds. Stir to mix. 
  5. Pour the mixture into a airtight container and place in the freezer for 2-3 hours or until it begins to set around the edges. Using a fork, stir to break up the frozen crystals. Put the lid back on and continue to freeze for another hour.
  6. Remove from the freezer and stir it again. Then freeze for another 1 hour, remove and stir one final time. At this point of time the granita can be frozen completely overnight.
  7. Top with extra passionfruit seeds when ready to serve.
Recipe ref : Good Food Magazine May 2011

Tuesday, March 10, 2015

Kuih Sarang Semut (Caramel Honeycomb Cake)

Oh no I'm in love with honeycomb cake! ^0^ Compare to the Kuih Bingka Ambon I've done previously, this Caramel Honeycomb Cake tasted much lighter and softer with a spongy texture and deep caramel flavour, great to enjoy it with a cup of tea. 

Making of the caramel syrup

Whisk egg, fold in condensed milk & flour followed by the caramel sugar, rest for 3 hours then ready to bake! Some recipes indicated it is not necessary to rest the batter for such long hours and still able to achieve the honeycomb texture. But on the safer side, I've chosen to rest it longer hopefully it will turn out right :D

After baking...the whole house lingering with rich caramel smell!
Cross-sectioned of the cake

Recipe ref :
  • 200gm sugar
  • 240gm water
  • 80gm butter
  • 6 eggs
  • 150gm condensed milk
  • 180gm plain flour
  • 2.5 tsp baking soda

  1. Place sugar in a deep saucepan and cook over low heat till golden brown. Slowly pour in water and stir till well combined. (Careful the mixture will splatter!)
  2. Add in butter and stir to combine. Remove pan from heat and cool down completely.
  3. In a clean mixing bowl, beat eggs until light. Add in condensed milk and stir till well combined.
  4. Sift in flour and baking soda into egg mixture till smooth. Lastly add in cooled caramel syrup and mix till well incorporated.
  5. Pour the batter into a 8" square greased pan. Let the mixture rest for 3 hours. 
  6. Bake in preheated oven at 180 deg cel for 50-60 mins or until a skewer inserted comes out clean.

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

Monday, March 9, 2015

Kuih Bingka Ambon (Indonesian Honeycomb Cake)

This is one of my favourite Nonya kueh of all! My last attempt of making this Kueh Ambon was way back in 2011. Today I'm introducing this recipe which uses only egg yolks (no egg whites needed) be prepared to indulge in this sinful and irresistible kueh!

So worry that the honeycomb texture will not appear if not I've to wasted.....10 egg yolks! yes this 7" kueh uses that much of egg yolks. Can't wait to slice it to see the results! Luckily it did not fare too smells very good too! 

Frothy & bubbly batter after resting for 3 hours....

The texture is soft, slightly springy with lovely coconut fragrant, see how the slice bend?

Recipe ref : 'Time for Kuih-Muih' by Y3K Cookbooks

A (simmered, cooled & strained)
  • 200ml water
  • 200ml coconut cream
  • 2 blades pandan leaves, knotted
  • 2 lemongrass, thinly sliced
  • 2 kaffir lime leaves, crushed
  • 1/4 tsp salt
B (combined & rest for 5 mins till frothy)
  • 1.5 tsp instant yeast
  • 1 tbsp water
  • 10 egg yolks
  • 150gm fine sugar
  • 150gm tapioca starch

  1. Using a electric whisk, beat egg yolks till light and pale. Add in ingredient (B) and mix well.
  2. Add in sugar and beat till sugar is well dissolved.
  3. Add in cooled coconut mixture and beat till just combined.
  4. Sift in tapioca starch and beat briefly till free of lumps.
  5. Cling wrap the mixing bowl and rest the mixture for 3-5 hours (I've rested it for 3.5 hrs)
  6. Pour batter into a greased and lined 7" cake pan. Bake in preheated oven at 160 deg cel for 45-50mins until golden brown and a skewer inserted comes out clean. Cool completely before slicing. 

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

Friday, March 6, 2015

Bak Kwa Pizza with Pineapple Jam Bbq Sauce

With lots of Bak Kwa (Pork Jerky) and a little pineapple jam leftover after the festive season, I've made use of these balanced ingredients and made a fusion style pizza which tasted so fabulous! Parmesan crust base topped with lots of cheese, homemade pineapple jam bbq sauce, bak kwa, pineapple rings....are you drooling? ^0^

Bak Kwa Pizza
  • 200ml lukewarm water
  • 2 tsp instant yeast
  • 1 tbsp extra virgin olive oil
  • 1/2 tbsp sugar
  • 1 tsp salt
  • 320gm bread flour
  • 50gm Parmesan cheese
Filling :
  • pineapple jam bbq sauce
  • pizza cheese topping
  • diced bak kwa, oriental pork jerky
  • pineapple rings
  • cherry tomatoes
  • olive oil


  1. Sprinkle sugar & yeast over water. Set aside for about 10mins till frothy.
  2. Sift flour into a mixing bowl. Stir in salt and Parmesan cheese. Make a well in the centre.
  3. Pour yeast mixture and oil into the well.
  4. Knead dough till smooth and springy for about 5mins.
  5. Place the ball of dough in a large flour-dusted bowl. Cover with cling wrap. Proof for about 1 hr till double in size.
  6. Knock back dough and knead lightly. Divide dough into 2 equal portions. At this point of time can wrap the dough individually and chill overnight till use. Or
  7. On a lightly floured surface, roll out each dough and place on a greased baking pan, pierced surface with a fork, spread with pineapple jam bbq sauce (see below for recipe), cheese , bak kwa, pineapple rings, cherry tomatoes. Drizzle olive oil all over. Rest for another 30 mins. 
  8. Bake at 220 deg cel for 25-30 mins mins till the crust is brown and the cheese is bubbly.

Ingredients for pineapple jam bbq sauce

Pineapple Jam Bbq Sauce
recipe modified from

  • 2 cups Ketchup
  • ⅓ cup Apple Vinegar
  • 50gm light brown Sugar
  • 2 tbsp honey
  • 2 tbsp Worcestershire sauce
  • 80gm pineapple jam
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1.5 tbsp chilli flakes
  • 1/2 tsp cinnamon

  • Method

    1. Combine the above ingredients and mix well. Heat in a saucepan on medium heat and bring to a boil stirring occasionally. Lower temperature and simmer for 15 minutes stirring to avoid scalding. Allow to cool.
    2. Store in air-tight container in the refrigerator for up to a month. 

    Thursday, March 5, 2015

    豆腐芝士元宵 Tofu Cheese Glutinous Rice Balls

    Today is the 15th day and the last day of Chinese Lunar New Year also known as 元宵节. Have you prepare some sweet glutinous rice balls for  your family? ^0^ This is a last minute decision to make some simple glutinous rice balls. Anyway my kids don't like this sweet dessert so I only prepared a small batch just for today :)

    Tofu Cheese Glutinous Rice Balls....sound very interesting right? You must be thinking the tofu and cheese are embedded in the rice balls. The tofu is actually kneaded into the glutinous rice flour to form the dough! Such a smart way (not mine though hahaha) to incorporate this healthy ingredient into this dessert. After creating a marbled dough, each dough is then wrapped with a small chunk of cheddar cheese....

    lovely marbling

    Ingredient (12 glutinous rice balls)
    • 100gm silken tofu, mashed
    • 100gm glutinous rice flour
    • 1/2 tsp pandan paste
    • 3 slices cheddar cheese
    • 3 cups water
    • 1 cup sugar
    • 3 blades pandan leaves, knotted

    1. Place mashed tofu into microwave and heat up for 30 seconds. 
    2. Pour the warmed tofu into glutinous rice flour and mix till a soft and pliable dough is formed.
    3. Separate into 2 equal portions. Add in pandan paste into one of the portion and knead evenly till colour is well incorporated. 
    4. Lastly, divide the plain and pandan dough into another 2 equal portions. In all you should get 2 portion of plain dough and 2 portion of pandan dough.
    5. Roll out each dough slightly into a flat rectangle and stack up alternatively. Press down slightly and cut into 12 equal portions. Cover the cut dough with a damp cloth to prevent drying out.
    6. Stack up the cheese and cut into 12 equal portions.
    7. Take a dough, press out slightly and wrap with a portion of the cheese. Seal the edge tightly and roll round. Repeat process till dough is completed.
    8. Meanwhile, boil water with pandan leaves for 5 mins. Add in sugar and boil till sugar is well dissolved. Set aside.
    9. In another pot, bring some water to rolling boil. Add in wrapped rice ball one by one and stir lightly to prevent it from sticking together. Cook over medium low heat till the rice ball float to the surface. Drain and serve the glutinous rice ball with pandan sugar syrup.

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