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Showing posts from January, 2017

Marble Pumpkin Kuih ~ 大理石南瓜糕

The texture of this 'kuih' resembles somewhat like jelly and is most appropriate to serve as a snack or a dessert after a meal.  It's best served chilled as it's light and refreshing, especially after a heavy and sumptuous meal, like our Chinese New Year reunion dinner!

Marble Pumpkin Kuih ~  大理石南瓜糕 (adapted from 'Here' with some changes)Ingredients
(Pumpkin layer)

600 ml water65 gm green pea flour200 gm mashed pumpkin150 to 160 gm sugar(Coconut layer)

150 ml coconut milk160 ml water25 gm green pea flour40 gm sugar1/4 tsp salt4 to 5 pandan/screwpine leaves Method Mix all the ingredients for pumpkin layer and cook on low heat till the batter starts to thicken.Pour the batter into an oiled, 8 inch square pan.Mix all the ingredients for coconut layer and cook on low heat till the batter starts to thicken.Pour the coconut batter onto the pumpkin batter.Swirl with a skewer to create a marble effect.Steam on medium heat for 40 mins. till the kuih is cooked.  It ma…

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.

Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients

128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

Seaweed Almond Cookies ~ 紫菜杏仁饼 ~ CNY 2017

Here's a recipe that you may like to add onto your baking list for the coming Chinese New Year.  These shortbread like, slice and bake cookies are a bit crisp and crumbly, taste a little bit sweet and a little bit salty.  For those of you who like to snack on seaweed or nori, do give this a try.

Seaweed Almond Cookies ~  紫菜杏仁饼Ingredients

230 gm unsalted butter320 gm plain flour1/4 tsp bicarbonate of soda1/4 tsp salt4 sheets Japanese roasted seaweed ( 24 x 19 cm)110 gm icing sugar3 egg yolks50 gm lightly toasted almond nibsLightly toasted white sesame seeds for garnishing (optional)
Sift the flour with bicarbonate of soda, salt, set aside.Cut up the seaweed and place in a chopper to chop into small pieces.With a handheld electric mixer, beat the butter with the icing sugar till well blended.Add in the egg yolks and mix well.Add in the sifted flour, mix well.  Mix in the seaweed bits and almond nibs (You can do this by hand), to form a soft dough.Place the dough on a sheet of pl…