Halal Cakes & Kueh Recipes

Fluffy Banana Bread

2015-05-31T20:21:00.001-07:00

Baking recipe for Banana Bread. Made with flour, soft butter, icing sugar, eggs, ripe bananas, lemon juice and cinnamon.

Ingredients for Banana Bread:

150g soft butter
300g flour
240g icing sugar
2 large eggs
2 egg yolks
15g baking powder
5g salt
325g ripe bananas
30g lemon juice
40g chopped dried apricots (optional)
5g cinnamon

Method:

Pre-heat oven to 180C. Grease a 15 x 6.5 x 5cm loaf tin.
Combine flour, icing sugar, salt, baking powder and cinnamon. Sift into a mixing bowl.
In a large bowl, mash bananas, lemon juice and soft butter with a hand-held blender (Check out this Hand Held Blender which is on offer). Add eggs and egg yolks, and blend till the mixture is smooth.
Gradually add the flour mixture until consistency is smooth.
Add chocolate chips, apricots or any other add-ins of your choice and mix to combine.
Pour mixture into the loaf tin up to ¾ height. Bake for 10 mins at 180C. Then reduce to 160C and bake for 30 mins till golden. Get the right Bakeware set. To check if cooked, stick a toothpick in the centre of the cake. It should come out clean. Serve warm or cold.

Variations: Instead of the chopped apricots stated in the recipe, you can use chocolate chips, raisins, walnuts or any other dried fruit or chopped nuts you like.

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Recipe credit: Chef Eran Mayer, Artisan Boulangerie Co.
Image credit - theAsianparent

Fruit Buns

2012-09-17T19:44:00.000-07:00

Baking recipe for Fruit Buns. Made with flour, cardamom powder, cinnamon powder, clove powder, margarine, castor sugar, sultanas, currants, raisins, mixed fruit peel, yeast, milk and sugar.

Ingredients for Fruit Buns:

Sifted together in a bowl: 5 cups flour, pinch of salt, 1/2 tsp cardamom powder, 1/2 tsp cinnamon powder, pinch of clove powder
2 tbsp margarine
3 tbsp castor sugar
1 tbsp sultanas
1 tbsp currants
1 tbsp raisins
1 tbsp mixed fruit peel (chopped)
Mixed to a smooth paste and put in a warm place to rise: 1 tbsp compressed yeast, 1 tsp sugar, 1 1/4 cups lukewarm milk

Glaze Ingredients:

Mixed and boiled till sugar dissolves: 60g icing sugar, 1 tbsp water

Method:

Rub margarine into flour mixture. Add sugar, dried fruits, mixed fruit peel and risen yeast mixture.
Mix well and knead into a soft dough with little water.
Cover with a damp cloth and leave in a warm place for it to double in amount.
Divide risen dough into 12 equal portions. Make into balls and flatten slightly.
Place far apart on a greased baking trays (See details on these Basics 6-Piece Bakeware Set). Put aside for it to prove.
Bake in a preheated moderately oven at 375°F for 15-20 minutes.
Glaze buns on a wire rack. Serve with tea.

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Recipe submitted by Mariam
Image credit - Clodders

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Birthday Cake

2012-09-06T21:49:00.000-07:00

Easy Birthday Cake Recipe with Fudge Frosting made with butter, sugar, eggs, self-raising flour, baking powder, orange juice, orange rind and a little cochineal.

Ingredients for Birthday Cake:

7 oz butter
7 oz sugar
6 eggs
8 oz self-raising flour (or 8 oz flour sifted with 2 tsp baking powder)
Juice of 1/2 orange (3 tbsp)
1 tsp vanilla (or grated rind of 1/2 orange)
A little cochineal

Method:

Separate the egg yolks from egg whites. Beat egg whites till stiff froth. Put aside.
Cream butter and sugar till light. Add egg yolks one at a time, beating well after each addition.
When light, add the beaten egg whites which have been beaten to a stiff froth, folding it in.
Add flour, folding it in. And when mixture is smooth, add orange juice and vanilla.
Pour half the mixture into a square or round deep cake tin which has been lined and greased.
Add a little cochineal to the remaining mixture to make pretty pink.
Pour mixture on to that in tin. Bake in a preheated oven at 350°F till cake is cooked or till cake leaves sidea of pan. Get the right Bakeware set.
Remove from oven, cool and turn out the tin, cover cake with Fudge Frosting. Check out these Ovens from different top brands at affordable prices.

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Image Credit - milkandhoney2012

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Chwee Kueh & Chai Poh

2012-08-26T05:22:00.001-07:00

This popular Hokkien breakfast cake is soft, light and springy. The neutral-tasting Chwee Kueh is made appetising by the aromatic fried Chai Poh. This Chwee Kueh recipe makes 20.

Ingredients for Chwee Kueh:
Mixture A

200g white rice flour
40g tapioca flour
480ml water at room temperature

Mixture B

480ml boiling water
1 tsp salt
2 tbsp oil
20 Chwee Kueh moulds (Check this out! Mini Aluminium Mould)

Method:

Heat up the steamer. Place the chwee kueh moulds in a tray and steam over high heat.
Mix Mixture A ingredients and strain into a saucepan.
Boil Mixture B ingredients in another saucepan. Add hot Mixture B to Mixture A.
Stir thoroughly and quickly to mix well until a thick glue-like paste is formed.
Open the steamer and quickly spoon batter into individual hot moulds about 2/3 full.
Steam on high heat for 20 minutes.

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Remove the chwee kueh moulds from steamer and let cool almost completely before unmoulding with a knife.

Ingredients for Chai Poh:

240ml vegetable oil
50g garlic, finely diced
150g chai por (preserved Chinese white radish), chop 3mm bits and soak 5 minutes
160ml water
20g dried red chillies, soften in hot water and chop 2mm bits
1/2 tsp salt

Method:

In a medium saucepan, saute the garlic in 120ml hot oil in a wok over medium-low heat few seconds.
Add the chai por and fry until light brown and aromatic.
Add water and simmer over low heat until tender and almost dry, medium brown and intensely aromatic.
Do not over-fry to avoid the chai por becoming tough and garlic becoming bitter. Set aside the fried chai por with its oil.
Fry the dried chillies in 120ml hot oil in a wok with the salt over medium-low to low heat until darker red and aromatic. Set aside the fried chillies in the oil.

Recipe submitted by Lily Ray
Image Credit - food_in_mouth

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Peanut Dainties

2012-08-02T04:19:00.000-07:00

Baking Ideas. Festive cookies (Chinese New Year, Hari Raya and Deepavali). Peanut Dainties - Nutty in taste and has the right sweetness that will entice you to reach for a second one and more.

Ingredients for Peanut Dainties:

250g peanuts (fry-fried, skinned & pounded)
250g icing sugar (sifted)
375g flour (sifted)
1 1/4 cups cooking oil
1 egg yolk (beaten)
60g peanuts (dry-fried. skinned & coarsely chopped)

Method:

In a large mixing bowl, mix pounded peanuts, icing sugar and flour together.
Make a well in the centre and gradually pour oil into it. Mix well to get the right consistency for rolling.
Take a little of the mixture and rill into a marble-sized ball. Repeat with remaining mixture.
Place balls on greased baking trays, flatten slightly and glazed with beaten egg yolk.
Press a piece of chopped nut in the centre of each.
Bake in a preheated moderate oven at 376F for 30 minutes till golden. Get the right Bakeware set.
Remove from oven to cool. Serve cookies or store in airtight containers.

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Recipe submitted by Kak Ana Low
Imade Credit - Food Trails

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Steamed Yam Cake (Kueh Keladi Kukus)

2012-08-01T20:50:00.001-07:00

Recipe for Nyonya Kueh - Steamed Yam Cake. Steamed Yam Cake made with rice flour, yam, five spice powder, dried shrimps and alkali water.

Ingredients for Steamed Yam Cake
Batter Mixture:

180g dry rice flour (tepung beras)
1/4 tsp salt
560ml water
1/2 tsp alkali water
300g yam (keladi)
1/2 tsp five spice powder - optional
2 tbsp dried shrimps (udang kering)
8 tbsp oil
slake lime (kapur)

For Garnishing:

1 stalk spring onion
2 red chillies seeded, finely chopped or finely sliced
8 shallots - fried

Utensils:
Compare features of this huge collections of major brands food steamers

pyrex disg or a steamer tray 15cm in diameter and 5cm high

Method:

Sift together rice flour and salt into a mixing bowl.
Make a well in the centre. Pour in 280ml water. Mix well. If too thick add more liquid. Beat mixture till smooth.
Add another 280ml water and mix well. Allow to stand for 20-30 minutes.
Soak, strain and chop finely dried shrimps. Dice yam into 1 1/2 cubes. Slice shallots crosswise.
Heat oil. Fry shallots till golden brown. Dish out.
Saute dried shrimps till you get nice aroma. Add yam cubes and five spice-powder (if used). Fry for two minutes.
Heat tray in steamer. (Check this Well made Farberware Steamer Pot!)
Mix batter with slake lime.
Add fried yam mixture into batter. Mix well.
Pour in the batter mixture onto the steaming tray when it is heated up.
Steam for 20-30 minutes until cooked.
Immediately garnish with finely chopped chillies, spring onions and fried shallots that have been mixed together.
Thoroughly cool cooked yam cake before cutting into suitable pieces for serving.
Serve with chilli sauce.

Recipe submitted by Kak Ana Low
Imade Credit - RinaJun

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Talbin Cake

2012-07-31T04:46:00.000-07:00

Talbin Cake. Baking recipe for Fruity sponge cake made with currants and cherries. Great cakes for Christmas, Hari Raya, Chinese New Year and Deepavali.

Ingredients For Talbin Cake:

250g margarine
250g castor sugar
4 eggs (separate yolks and whites)
250g flour
2 tbsp currants - chopped (dusted with a little flour)
5 glace cherries - chopped (dusted with a little flour)

Method:

Beat margarine and sugar till creamy and light.
Lightly beat egg yolks and mix well with creamed mixture.
Whisk egg whites before adding to the mixture.
Fold in flour and mix well.
In a greased and lined cake tin, pour a layer of cake mixture and sprinkle some chopped fruits over. Repeat till mixture and chopped fruits are used up.
Bake in a preheated oven at 350°F till cake is cooked. Get the right Bakeware set. Test with a skewer.
Remove from oven, cool and turn out the tin. Serve in slices.

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Nan Khatai

2012-07-31T00:43:00.000-07:00

Nan khatai is an Indian shortbread cookies. It is egg-less light and crispy biscuit that's perfect to serve with tea or coffee. Get the right Bakeware set.

Ingredients for Nan Khatai:

125g plain flour (sifted)
90g semolina
185g castor sugar
125g ghee

Method:

Mix thoroughly all ingredients and knead into a pliable dough.
Make small balls from dough and flatten them slightly. Place on lightly greased baking trays.
Bake in a moderate oven at 350°F till golden brown.
Remove Nan Khatai from oven and cool on a wire tray.
Serve or store in airtight containers.

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Kuih Lilin

2012-07-31T00:06:00.000-07:00

Kuih Lilin. Made with eggs, castor sugar, butter and condensed milk.

Ingredients for Kueh Lilin:

10 eggs
1 1/2 cups sugar
1/2 cup butter
1 cup condensed milk

Method:

Beat eggs and sugar together till sugar dissolves.
Add butter and condensed milk to the mixture. Stir to mix well.
Pour mixture into a lightly greased shallow baking pan.
Bake in a preheated oven at 350°F till golden brown.
Cool and cut into medium sized strips. Serve.

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Chocolate Almond Biscuits

2012-07-11T06:51:00.000-07:00

This delicious variation on the classic Italian biscuits includes cocoa powder, as well as the traditional almond flavouring. This recipe makes about 24 Chocolate Almond Biscuits.

Ingredients for Chocolate Almond Biscuits:

150g. blanched almonds
100g. caster sugar
15ml. cocoa powder
30ml. icing sugar
2 egg whites
pinch cream of tartar
5ml. almond essence
flaked almonds, to decorate

Method:

Preheat oven to 350°F/Gas 4. Spread out the blanched almonds on a baking sheet and bake for 10-12 minutes, stirring occasionally until the almonds are golden brown. Remove almonds from the oven and leave to cool. Read Reviews and Compare Bakeware sets.
Reduce the oven temperature to 325°F/Gas 3. Line one large or two small baking sheets with non-stick baking paper.
Process the toasted almonds in a food processor with 50g. of the sugar until almonds are finely ground, but not oily. Transfer to a mixing bowl, sift in the cocoa powder and icing sugar, stir to blend and set aside.
In a large mixing bowl, beat the eggs whites and cream of tartar until stiff peaks form. Sprinkle in the remaining sugar, a tablespoon at a time, beating well after each addition. Continue beating until the whites are glossy and stiff. Beat in the almond essence.
Sprinkle the almond sugar mixture over and gently fold into the beaten egg whites until just blended. Spoon the mixture into a large icing bag fitted with a plain 1cm. nozzle. Pipe 4cm. rounds about 2.5cm in apart on the prepared baking sheet. Press a flaked almond into the centre of each.
Bake the biscuits for about 12-15 minutes or until they appear crisp. Remove from the baking sheet using palette knife and transfer to a wire rack to cool completely. When cold, store in an airtight container.

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Harum Manis

2012-07-03T07:58:00.001-07:00

Recipe for Harum Manis. Harum Manis kueh made with gula Melaka, eggs, sugar, wheat flour, baking powder, bicarbonate soda and vanilla essence. Compare features of this huge collections of major brands food steamers.

Ingredients for Harum Manis:

300g. gula Melaka (palm Sugar)
350ml. water
3 eggs
200g. granulated sugar
350g. wheat flour
Sifted together - 1/2 tsp baking powder and 1 tsp bicarbonate soda
1/4 tsp salt
1 tbsp vanilla essence
50g. butter - melted
8-9 pisang raja (riped bananas, sliced)

How to make Harum Manis:

In a heavy saucepan, combine gula Melaka and water to dissolve the sugar completely. Sieve the syrup into a large heat-resistant bowl or pot.
In a large mixing bowl, whisk the eggs and granulated sugar until creamy and fluffy.
Gently fold in flour a little at a time into the egg-sugar mixture to get a thick, sticky dough-like mixture.
Add in vanilla essence, melted butter and palm sugar syrup. Stir until well combined.
Pour the mixture into the greased moulds or cups about 1/2 full. Top with the sliced pisang raja.
Cover steamer and steam for 15-20 mins or until a skewer inserted comes out clean. (Do not open the steamer before the time is up or the cake will collapse. This applies to all steamed cakes).
Leave it to cool before removing from the moulds.

Image Credit - travellingfoodies

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Lipat Bugis I Lepat Bugis

2012-06-19T21:15:00.001-07:00

Recipe for Lipat Bugis. Kueh Bugis made with water, gula melaka, grated white coconut, salt and pulut flour (glutinous rice flour). Compare features of this huge collections of major brands food steamers.

Ingredients for Lipat Bugis:

1/2 cup water
250g. gula melaka (crushed)
1 1/2 grated white coconut
pinch of salt
500g. pulut flour
some banana leaves (scalded & cut into 8 x 6 in. / 20 x 15cm. pieces)
toothpicks or wooden skewers

Method:

To prepare filling. Stir water, gula melaka and 1/2 grated coconut over low heat till sugar dissolves and mixture thickens. Set aside.
Squeeze santan from the other 1 grated coconut. Put 1/2 santan aside.
Warm the other 1/2 santan (do not allow to boil) and salt over low heat for a short while.
Pour it into pulut flour and knead to a smooth dough.
Shape dough into small balls the size of marbles.
Make a hole with fingers in each ball, put in some filling and seal up.
Place one ball on each piece of banana leaf. Add 1-2 tbsp santan to it. Fold up to make a neat parcel and secure with toothpicks or wooden skewers.
Steam Lipat Bugis 15-20 mins. till cooked. Cool and serve.

Printable Version - Kueh Bugis
Recipe Submitted by Reena

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Tiramisu Cupcakes

2012-05-27T21:39:00.000-07:00

These are not an overly sweet cupcake and perfect for a special occasion. Recipe for Tiramisu Cake, Filling and Whipped Toppings.

Ingredients for Tiramisu Cupcakes:

Cake:

1 box White Cake Mix - sifted
2 egg whites
1 egg
1/3 cup oil
3/4 cup buttermilk
3/4 cup sour cream
2 teaspoons vanilla extract
1/4 cup strong coffee

Filling:

8 oz mascarpone cheese
1 tablespoon strong coffee (or espresso)
1/2 cup powdered sugar

Whipped Topping:

8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 pint heavy whipping cream

Method:

Preheat oven to 350 degrees and line pan with cupcake liners.
Sift cake mix into a small bowl and set aside.
In a large bowl, gently whisk egg whites, egg, oil, buttermilk, sour cream and vanilla.
Stir cake mix into wet ingredients.
Using half of the batter, fill cupcake liners about 1/3 full.
With the remaining cake batter, add the strong coffee and mix. (You may need to add 1 or 2 tablespoons of flour to thicken the batter.)
Scoop the coffee cake batter over the regular batter so that each cupcake liner is filled about 3/4. (So you have one layer of vanilla cake and a top layer of coffee cake.)
Bake for 16-20 minutes or until an inserted knife comes out clean.
Filling: Combine all ingredients in a small bowl using a spoon.
Topping: Using a whisk attachment on your stand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla. Slowly add in heavy cream and beat until stiff peaks form.
To assemble, cut a cone shaped piece of cake out the top of each cupcake (make sure cakes are cooled). Generously spoon in your filling. Pipe your whipped topping over the hole with the filling and top with chocolate shavings and cocoa powder.

Notes *For strong coffee, mixed about 1/3 cup boiling water with 4-5 teaspoons instant coffee. Then measure your coffee from that. Adjust recipe using more or less coffee depending on how much you like the flavour of it. Read Reviews and Compare Bakeware sets.

Printable Version - Tiramisu Cupcakes
Image Credit - purplturtl
Original recipe, credit - Your Cup of Cake

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Blueberry Muffin

2012-05-15T09:11:00.001-07:00

Recipe for Blueberry Muffin. A quick blueberry bread made with multi purpose flour, sugar, egg, vegetable oil, blueberries, milk, vanilla extract, bicarbonate of soda, and salt.

Ingredients for Blueberry Muffin:

1 1/2 cup multi purpose flour
1/2 tsp salt
2 tsp baking powder
1 tsp bicarbonate of soda
3/4 cup sugar
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1 tsp vanilla extract

How to make Blueberry Muffin:

Preheat oven to 200 C.
In a large bowl, mix the sifted flour, salt, baking powder and bicarbonate of soda.
In a separate bowl, mix sugar, oil, egg, milk beating well to mix evenly.
Mix the batter mixture into the flour mixture until smooth. Fold in the blueberries with a wooden spoon and be sure the batter is completely mixed.
Spoon the batter into the greased muffin tin (or muffin cups) filling it just over the top.
Bake in a preheated oven for 20-25 minutes or until a cocktail stick inserted in the centre of a muffin comes out clean. Read Reviews and Compare Bakeware sets.

Image Credit - thejustdish

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Mini Éclair, Filling, Icing

2012-05-14T20:53:00.006-07:00

Recipe for French Pastry Mini Éclair. Made with fresh milk, butter, sugar, wheat flour, vanilla essence, chocolate, custard powder.

Ingredients for Mini Mini Éclair:
Ingredients (A):

1/4 cup fresh milk
1/4 cup water
1/4 of whole butter
1 tsp fine sugar
1/2 cup wheat flour
2 eggs
1/2 tsp vanilla essence

Ingredients (B) - Custard Filling:

550 ml. fresh milk
90g sugar
60g custard powder
1 tbsp butter

Ingredients (C) - For Chocolate Icing:

100g dark chocolate
30g butter

How to make Mini Éclair:

(A) In a medium saucepan, combine milk, water, butter and sugar, cook on a very small fire till sugar is dissolved and all mixed well with a wooden spoon.
When mixture is boiling, add in wheat flour and keep on stirring. Remove from fire stirring the mixture until well blended.
Add in vanilla essence, add eggs, one at a time, beating well until texture is smooth to incorporate completely after each addition.
With a pastry bag fitted with a No. 10, or larger, tip, pipe dough onto cookie sheet in 1 1/4" strips.
Bake in a moderately hot oven for about 30 mins at 450°F or until golden brown, until hollow sounding when lightly tapped on the bottom. Read Reviews and Compare Bakeware sets. Cool completely on a wire rack.
For the Custard Filling (B), combine 550ml. fresh milk, 90g sugar, 60g custard powder and cook over a small fire and stir well till it thickens. Add in 1 tbsp butter. Mix well. Let cool.
Insert plain pastry tube into pastry bag and fill with custard filling.
Cut tops off of cooled pastry shells with a sharp knife. Fill shells with custard mixture and replace tops.
For the icing (C), melt the dark chocolate and 2 tablespoons butter in a medium saucepan over low heat or double boil. Remove from heat, cool slightly.
Drizzle or dip the custard filled eclairs on the chocolate icing. Refrigerate until serving.

Printable Version - Chocolate Eclair
Image Credit: fruitcakey

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Fudge Frosting

2012-05-08T21:15:00.002-07:00

Easy Fudge Frosting to spread over cupcakes or cake made with sugar, golden syrup, cocoa, milk, salt, baking powder and vanilla essence.

Ingredients for Fudge Frosting:

2 cups sugar
2 tbsp golden syrup
3 tbsp (or less) cocoa
1/2 cup evaporated milk (undiluted)
Pinch of salt
1/2 tsp baking powder
2 tbsp butter
1 tsp vanilla essence

How to make Fudge Frosting:

Cook sugar, golden syrup, cocoa, milk and salt on a very small fire till sugar is dissolved, stirring a little now and then to prevent burning.
When sugar is dissolved and mixture is boiling, increase heat, stirring all the time.
When mixture begins to thicken, place a drop or two in a cup of cold water and if it forms a soft ball in your fingers, add butter, baking powder and vanilla essence, and stir well.
Remove pan from fire. Cool until lukewarm.
Beat until creamy and of right consistency to spread over cake.

Printable Version - Fudge Frosting
Image Credit - rehearsedinsanity
Recipe Submitted by Mariam (Edited)

Have you tried this Fudge Frosting Recipe? Leave a comment:

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Fudge

2012-05-08T20:47:00.001-07:00

Easy Fudge recipe. Sweet and rich Fudge made with sugar, cocoa, golden syrup, milk, butter, salt, vanilla essence, baking powder, chopped walnuts or ginger.

Ingredients for Fudge:

3 cups sugar
3 dessertspoons cocoa (more if you like a darker fudge)
3 dessertspoons golden syrup
1 cup evaporated milk (undiluted)
2 dessertspoons butter
Pinch of salt
1 tsp vanilla essence
1/4 tsp baking powder
1 cup chopped walnuts and/or 1/4 cup chopped preserved ginger

How to make Fudge:

Put in a deep pan sugar, cocoa, golden syrup, milk and salt.
Stir well with a wooden spoon and place pan on a very small fire. Do not stir before sugar is dissolved, but with the spoon gently move sugar at the bottom of the pan once in a while to prevent burning.
When mixture begins to boil, stir, add butter and keep on stirring.
Increase flame a little till mixture thickens. When tiny bubbles appear on edge of spoon and the bottom of pan as you stir, test drops of fudge in a cup of cold water, and if they form soft balls in your fingers, add vanilla essence and baking powder.
Remove pan from fire. After five mins. of cooling, beat mixture till it begins to harden.
Add walnuts and/or pickled ginger and quickly pour on to greased square tin.
When cool cut into squares, and desired size.

Printable Version - Fudge
Image Credit - Hungry Housewife

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Banana Pancakes

2012-05-07T01:01:00.001-07:00

Recipe for Banana Pancakes. Easy Banana Pancakes make with self-raising flour, eggs, sugar, pisang raja, baking powder and milk.

Ingredients for Banana Pancakes:

1 cup self-raising flour or 1 cup flour sifted with 1 tsp. baking powder
1/2 cup water or milk
2 eggs
6 bananas - pisang rajah - mashed
2 dessertspoons sugar
Pinch of salt
Oil for frying

Method:

Beat eggs till light, add milk or water, and stir into flour till smooth. Add mashed banana and sugar and salt.
Pan fry in hot oil, not deep, turning pancakes when one side browns. When golden brown, remove, drain on paper.
Place on platter, sprinkle sugar and a few drops of lime juice on pancakes.

Printable Version - Banana Pancakes
Image Credit - texascooking

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Kuih Kosui I Ko Swee

2012-05-04T09:56:00.000-07:00

Recipe for Kuih Kosui. Made with dry rice flour, palm sugar, pandan leaves and grated white coconut. Image Credit - Blessed Homemaker.

Ingredients for Kuih Kosui:

120g. dry rice flour (tepung beras)
1/4 tsp salt

Syrup to be used as liquid:

2 tbsp chopped palm sugar (gula melaka)
2 tbsp sugar
140 ml. water
2 pandan leaves - knotted

For coating batter cake:

1/2 grated white coconut mixed with 1/4 salt or desiccated coconut without salt

Utensil:

Steaming tray 15cm. / 6" in diameter and 5cm. / 2" high or pyrex dish

Compare features of this huge collections of major brands food steamers

Method:
To make Syrup:

Boil together palm sugar, water and pandan leaves.
Stir to dissolve sugar.
Remove pandan leaves. Cool syrup.

To make batter:

Follow basic recipe of Thin Batter Using Rice Flour.
If quantity of syrup is not enough, add water to make 560ml. batter.

To cook Palm Sugar Batter Cake:

Heat steaming tray in the steamer.
Add alkali water to batter and stir thoroughly.
Without removing steaming tray from steamer, pour batter into a heated tray. Steam for 20-30 mins. using low fire.
When batter is cooked, remove from the tray. Cool batter thoroughly before cutting into suitable sizes.
Toss in grated coconut and serve.

Note: Avoid condensed water from steamer cover from falling on to surface of batter by covering tray with grease proof paper or wiping steamer cover occasionally.

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Pengat Pisang

2012-05-01T19:08:00.000-07:00

Recipe for Pengat Pisang Bersago (Banana Sweet Dessert) made with pisang raja, coconut milk, palm sugar, sugar and pandan leaves.

Ingredients for Pengat Pisang:

4 bananas - pisang raja or any suitable type
1/2 grated coconut to get 140 ml thick coconut milk and 420 ml thin coconut milk
4 tbsp pearl sago - washed and drained
60 g. chopped palm sugar
90 g. sugar to taste
2 pandan leaves - knotted
a pinch of salt

Method:

Cut bananas to a desired shape.
Boil thin coconut milk with sugar, palm sugar and salt.
When it boils, add pearl sago.
Add bananas and pandan leaves. Lower fire and simmer till soft. Stir now and then.
Add thick coconut milk.
When it boils again, turn off fire. Taste. Remove pandan leaves.
Serve hot or cold.

Printable Version - Pengat Pisang (Banana Sweet Dessert)
Image Credit - mdhanafi

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Banana Crunch

2012-04-30T09:34:00.000-07:00

Recipe for Banana Crunch. Made with butter, castor sugar, eggs, banana essence and mixed cereal.

Ingredients for Banana Crunch Cookie:

6 oz. (185 g.) butter
4 oz. (125 g.) castor sugar
2 eggs
a few drops of banana essence
3 cups mixed cereal

Method:

Melt butter in a saucepan. Cool.
Add sugar and beat well.
Beat eggs and banana essence.
Stir in mixed cereal.
Drop teaspoonfuls onto lightly greased baking trays.
Bake in a preheated oven at 350F for 12 mins. till lightly browned.
Cool and serve in airtight containers.

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Cream Puffs Recipe and Fillings

2012-04-18T21:41:00.001-07:00

Recipe for Cream Puffs with sweet and savoury fillings.

Ingredients for Cream Puffs:

1 cup boiling water
4 level dsp. butter
1 cup flour (sifted)
Pinch of salt
3 eggs
2 tsp. baking powder

Method:

Put boiling water and butter into saucepan and boil.
Add sifted flour and salt, stirring in well, till mixture is smooth and leaves sides of pan.
Remove from fire and leave to cool a little.
Add eggs one at a time, beating well till smooth.
Add baking powder and continue beating till air bubbles begin to appear in the mixture.
Arrange in small heaps on greased baking tin, using 2 teaspoons.
Bake in a moderately hot oven for about 40 mins at 450°F. Read Reviews and Compare Bakeware sets.
When cool, make slits at sides and fill with custard.

Filling for Cream Puffs: A

1/2 pint milk (1 cup)
1 tsp flour (heaping)
1 tsp custard powder (heaping)
1/4 cup sugar (or less - to taste)
Yolk of 1 egg, beaten
1/2 tsp vanilla essence

Method:

Mix flour and custard powder to thin paste with some milk.
Add the beaten egg yolk.
Boil rest of the milk with sugar.
Then add flour etc. and stir well till it thickens.
Add vanilla essence.

Filling for Cream Puffs: B (Economical)

1 cup milk
4 rounded tsp custard powder
4 tsp sugar
1/2 tsp vanilla essence

Method:

Boil milk and sugar.
Add custard powder that has been made into thin paste with some of the milk (cold).
When mixture thickens and boils, add vanilla.

Image Credit - haley. s

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Basic Waffles

2012-04-16T22:55:00.004-07:00

Recipe for Waffle. Easy homemade waffle recipe made with flour, baking powder, eggs, milk, butter, vanilla extract and salt.

Ingredients for Waffles:

2 cups flout (1/2 lb)
2 tsp baking powder
1/2 tsp salt
2 eggs
1 3/4 cup milk
2 tbsp melted butter
1 tsp vanilla extract

Method:

Sift together dry ingredients; add slightly beaten egg yolks and milk; beat thoroughly.
Add melted butter and vanilla extract. Fold in stiffly egg whites.
Preheat waffle iron to desired temperature.
Bake in hot waffle iron until golden brown and crispy. Serve immediately with honey, ice cream, chocolate syrup if desired. Read Reviews and Compare Bakeware sets.

Image Credit - buck_in_va

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Agar-Agar - Basic Recipe

2012-04-03T20:10:00.003-07:00

Basic recipe for Agar-Agar. Method and variations using Agar-Agar.

Basic Recipe for Agar-Agar:

7.5 g. agar-agar
90 g. sugar or to taste
420 ml water
2 screwpine leaves (pandan leaves) knotted
1/2 tsp vanilla essense
colouring

Method:

Wash and soak agar for 10 mins. Strain.
Boil agar in water using low fire till all the agar has dissolved.
Do not cover pot until agar begins to boil.
Add sugar and screwpine leaves and boil sugar has dissolved.
Strain agar with muslin cloth. Add vanilla essence and colouring. Mix well.
Pour into rinsed moulds. Cool.
Serve when agar has set.

Variations:

Lime Agar - Add lime juice to taste. Use green colouring and lemon essence.
Mixed fruit Agar - The following fruits can be added: 2 bananas; 1 piece pineapple; 1 piece papaya. Dice fruits and put into the rinsed moulds. Strain agar into the mould with fruits and leave to set.
Pineapple Agar - Follow method in Mixed Fruits Agar but use stewed pineapple in place of mixed fruits.

Image Credit - http://www.aziatische-ingredienten.nl

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Mini Sardine Rolls

2012-04-02T09:48:00.003-07:00

Recipe for Sardine Rolls. Mini Sardine Rolls made with wheat flour, frozen margarine, sardines, red chilli, onion, pepper salt and lime juice.

Image Credit - R33n

Ingredients for Mini Sardine Rolls:
For Pastry:

120 g. wheat flour (Tepung Gandum)
1/4 tsp salt
60 g. frozen margarine
2-3 dsp ice water

For Sardine Filling:

2 sardines
enough sardine sauce to give a moist texture
1 red chilli
1/2 onion
1/4 tsp pepper
1/8 tsp salt
1 tsp lime juice

Other Ingredients:

1 beaten egg for glazing

Method:
To Make Fillings:

Remove bones from sardine. Mash sardines.
Dice onion and chilli finely.
Mix together all the ingredients and add enough sardine sauce to make a moist filling. Taste.

To Make Pastry:

Follow basic recipe in this section.

To Make Sardine Rolls:

Prepare a piece of grease proof paper 5 x 7 1/2 cm / 2 x 3" rectangle.
After rolling out pastry, use the rectangular piece of grease proof paper as a guide to cut rectangular pieces of pastry.
Cover pieces of pastry with damp cloth.
Place rectangular piece of grease proof paper on rolled out pastry and cut out pastry with a palette knife.
Spoon enough filling and place along short side of pastry but do not reach too near the edges.
Wet the other edges of the pastry. Roll the pastry over filling and press the wet edge to stick roll together.
Place rolls on baking tray. Read Reviews and Compare Bakeware sets. Use a fork to prick lines on the rolls. Brush top surface of rolls with beaten egg and bake in a preheated oven of 400°F for 10-15 mins.

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