Friday, February 23, 2018


There are numerous versions/recipes for this glutinous rice pudding.  Up till now, I have tried 4 recipes and the variation is not much.  As I went along to try, I find this recipe most suitable to my expectations and taste. Loved this recipe and honestly feel proud of myself that I am able to make this Nyonya kuih. 
It is very aromatic, 'lemak' and not too sweet.  The glutinous rice is soft, chewy not not soggy.  Really awesome, even my mum and mum in-law have to agree that this is nice.  An easy and simple enough recipe.
[makes 2 big plates and 3 small plates]
500 gm glutinous rice – washed then soaked for 4 hours and best overnight, drained
3 pandan leaves – washed and knotted
50-100 ml water
200-220 gm granulated sugar [original recipe is about 240 gm]
350 ml thick coconut milk 
A pinch of salt
2 pandan leaves – washed and knotted
  1. Steam the soaked and drained glutinous rice over boiling water with pandan leaves for 40 minutes. After 10 minutes, sprinkle some water, toss well and steam for another 10-20 minutes or until rice is cooked, tender but not too wet.  Off heat and leave in the steamer while you prepare the syrup.
  2. Put sugar, salt, pandan leaves and 50 ml coconut milk in a wok. Stir over low heat until sugar dissolves, then add in the remaining coconut milk [Do not boil the coconut milk at all, just simmer].  Remove the pandan leaves.
  3. Add in the steamed rice to sugar mixture in the wok. Stir constantly over medium low heat until mixture becomes a paste which is fairly thick, leaves the wok clean and turns into a ball.  I used my 'golden wok' from Thailand to prepare this and it is awesome, rice doesn't thick to the wok throughout the process.
  4. Transfer to individual plates or trays lined with cling wrap or banana leaf. Use a banana leaf or cling wrap to level up the surface neatly.
  5. Cool completely or until firm before slicing to serve.

Thursday, February 15, 2018


Nian Gao [Ti Kueh] aka Kuih Bakul is a must for Chinese New Year.  I have tried  several Nian Gao recipes and was lucky this time to come across a simple version of this kuih yet the result is awesome.  
Thanks to Mykitchen101en for sharing this great recipe.
Really simple and long steaming hours.  You only need 1-2 hours of steaming.  The kuih has a nice colour, chewy and not too sweet.

The only difficulty is lining the cans with banana leaves and patience when preparing the caramel.  But it is still worthwhile to try this recipe if you wish to make your own kuih bakul.  Much, much economical to make your own if you need to buy a lot.
I have doubled the portion of original recipe and managed to make about 7 pieces of various sizes.
Do visit Mykitchen101en for the steps to prepare this kuih.  It is very well presented with step by step pictures and video.
700 gm glutinous rice flour
700 gm caster sugar
860 ml hot water
some scalded banana leaves
some aluminium cans
Place sugar in a heavy based pan, pour 4-5 tablespoons of hot water around the sides of the pan.  Stir lightly [but do not over stir].  
Cook sugar over medium low heat until it is golden brown in colour and the sugar melts
Do not cook caramel until it is too brown in colour.  The caramel my be bitter if overcooked.
Off heat, then gradually pour remaining hot water into caramel.
Turn on heat and cook until caramel sugar melts.  Allow to cool completely before mixing into glutinous rice flour
Gradually add in the syrup water into the flour.  Mix until smooth.  The batter is of thick consistency
Sieve batter to remove the lumps before pouring into prepared cans.
Pour batter into lined cans, cover with foil to prevent water condensation,  Place in a steaming tray, cover tightly with lid.  Steamed over high heat for 1 hour, then simmer over low heat for 30 minutes to an hour or until kuih is fully cooked.
A tray of lovely ti kueh [steamed glutinous rice cakes]


Wednesday, February 14, 2018


CNY is around the corner, so much to buy and so many things to do for this year.  Best to try simple easy recipes during pre-CNY days.  
Just this with a simple stir fry vegetable dish would suffice for a complete meal for the family. 
The chicken thighs need not be marinated before cooking as the seasoning is sufficient.  Tastes savoury sweet and fragrant.  Delicious to serve with steaming hot rice and a vegetable dish, similar to the set meals you get at the food outlets.  

4 chicken thighs - deboned with skin intact
1 stalk spring onion - cut sections [keep some to add last]
1 red chilli - cut strips [keep some to add last]
1 yellow onion - peeled and sliced
1 tbsp oil
250 ml water
2 tbsp light soy sauce
1 tbsp cooking wine
1 tsp sugar to taste

  1. Heat oil in a non stick pan, brown the chicken thigh pieces [skin side done first], then the meat side.  Push aside.
  2. Add in the onions and some spring onions, saute until fragrant.  Pour in seasoning, bring to boil for a few seconds.  Add in water.
  3. Bring to boil, add in red chilli and braise for 15-20 minutes or until chicken pieces are cooked through and sauce is reduced.
  4. Add remaining chilli and spring onions.
  5. Dish up to serve.

Monday, February 12, 2018


Happened to have many pineapple tarts recipes in hand.  After reading through, discovered that all is about the same with just a little difference.  I have not tried the cheesy type, so here is one of them.  Some  recipes use Parmesan cheese while others use cheddar cheese, but here I used cheese powder as advised by the store selling baking ingredients.
The result of these tarts aren’t the melt in mouth type but they are crispy, not crumbly and of course have the added aroma of cheese and savoury. 
Anyway, still acceptable to my family members but honestly I prefer the melt in mouth, fragile type.
Recipe adapted from Yum Yum Magazine No.87 with modifications
[makes 90 pieces]
330 gm plain flour
50 gm milk powder
30 gm cheese powder
40 gm icing sugar
250 gm cold butter - cubed
1 large egg
Pineapple Filliing – divide into 90 parts of 5 gm each
Egg yolk beaten for glazing
  1. Sift flour, milk powder, icing sugar, cheese powder into a mixing bowl.
  2. Add in cold butter into flour mixture.  Use finger tips to rub in butter with flour until crumbly.
  3. Add in the egg and knead into a soft and smooth dough.  Rest dough for about 30 minutes.
  4. Roll a portion of the dough into about 5 mm thick between 2 plastic sheets.  Dust with extra flour if necessary to prevent sticking.  Cut out with flower shape cutter. Put a pineapple filling ball in the centre.
  5. Arrange on a lined baking tray, lightly brush pastry with egg glaze.
  6. Baked in preheated oven at 170 degrees C for 15-20 minutes or until golden brown.
  7. Remove to cool on wire rack before storing in airtight container.

Friday, February 9, 2018


There are several pineapple jam tarts in various shapes and designs which I have shared over the years.  This one is another lovely tart recipe which is a keeper.
The pastry is crispy, crumbly and fragile and not sweet at all.  The less sweet pastry helps to mellow down the sweetness of pineapple jam filling.
I made these pineapple shape tarts using a jelly mould and they turned out lovely, lovely and lovely.  I used store bought pineapple jam, so making these tarts is hazzle free.
[makes 50 pieces Pineapple Shape Tarts]
250 gm butter
30 gm icing butter
1 egg yolk
350 gm plain flour
2 tbsp each custard powder and milk powder
1 beaten egg – for glazing
  1. Sift flour, custard flour and milk powder together.  Set aside.
  2. Beat butter and sugar until light.  Add in egg yolk and beat until creamy then fold in the sifted flours and milk powder.
  3. Fold into a soft dough.  Leave aside for 30 minutes.
  4. Divide filling into small lumps [6 gm] and roll into round balls.  Divide pastry dough into small portions  [11 gm] enough to wrap filling.
  5. Wrap filling with dough, dust a little flour and press into pineapple shape mould, then knock it out.  Finish doing the rest and place on a lined baking tray.
  6. Glaze with beaten egg and baked in preheated oven at 180 degrees C for 20 minutes or until golden brown.
  7. Remove to cool on wire rack before storing in airtight container.