No-Frills Recipes ... cooking, baking & excerpts on travel

These muffins with a tropical flavour of lemon and coconut are very soft and moist.  They stay fresh till the next day, kept in a container. Coconut Lemon Muffins  ~    椰子柠檬玛芬  Ingredients 210 gm plain flour 80 gm caster sugar 1 cup plain yoghurt 1 'L' egg 1/3 cup vegetable oil 1 tsp baking powder 3/4 tsp bicarbonate of soda 1/4 tsp salt 1 Tbsp lime juice 25 gm dessicated coconut Raw sugar to sprinkle on top (optional) Method Sift the flour with baking powder, bicarbonate of soda, salt, whisk in the sugar. Beat yoghurt, egg, oil and lime juice till smooth.  Stir this into the dry ingredients just till moistened. Fold in the dessicated coconut. Using an ice cream scoop, fill up paper lined muffin pan 2/3 full.  Sprinkle on some raw sugar. Bake in a preheated oven @ 200deg.C for 18 to 22 mins. till golden brown.  Test with a skewer till it comes out clean. Serve warm or cool to room  temperature. Yield :...

Delight your afternoon with these tropical flavoured tasty cupcakes....... Lemon Coconut Cupcakes.  The cake is moist, topped with a spread of tart lemon curd and rounded up with a sprinkling of shredded coconut.  They are yummy too without the 'add-ons'!  Lemon Coconut Cupcakes ~  柠檬椰子蛋糕 Ingredients 200 gm butter 150 gm caster sugar 4 eggs 200 gm self-raising flour (sifted) 25 gm dessicated coconut Juice and zest from 1 large lemon Lemon curd Shredded coconut Method Cream butter, zest and sugar till light and creamy.  Add in the eggs one at a time.  Mix well. Fold in the sifted flour with the juice. Add in the dessicated coconut, mix till well incorporated. Use an ice cream scoop to divide the batter into paper lined muffin pan.   Bake in a preheated oven @ 180 deg.C for about 20 to 25 mins. till golden brown.  Test with a skewer till it comes out clean. Remove from oven and let cool in pan for about 10 mins....

This Kaya ~ Coconut Egg Jam is creamy, smooth and velvety, unlike the grainy Pandan Kaya version which I posted 'here' .   Most people would normally have their kaya with bread, either steamed or toasted but at times I like to snack on crackers with a spread of kaya. Kaya ~ Coconut Egg Jam ~ 焦糖加椰 Ingredients 4 large eggs (around 68 gm with shell) 150 gm caster sugar 200 ml coconut milk (I used 'Ayam' brand) 5 pandan/screwpine leaves, knotted 30 gm gula melaka/palm sugar, caramalised (optional) Method Mix and stir the eggs with sugar, then add in the coconut milk, mix well. Strain the mixture into another big bowl. Heat up some water in a pot on slow fire and place the bowl of egg mixture on top.   Make sure that the bowl does not touch the simmering water. Add in the knotted pandan leaves and keep stirring the mixture with a whisk or spatula for about 30 mins.  The mixture will thicken a bit.  Let rest and stir every othe...

Kaya is a Malaysian egg jam made with coconut milk, sugar and eggs.  Contrary to most people who like their kaya to be smooth and spreadable, I prefer mine to be a bit coarse, not lumpy but a wee bit grainy so that I can really taste the egg jam. Pandan kaya is kaya made with additional juice from the pandan or screwpine leaves hence giving it the natural green colour.  Kaya on toasts is a very common Malaysian breakfast and I do like to occasionally add a light spread of peanut butter to my kaya toasts as well. Pandan Kaya aka Screwpine Egg Jam ~  班兰咖椰 Ingredients 5 medium size eggs 250 ml coconut milk (I used Ayam brand UHT Coconut milk) 230 gm caster sugar 2 Tbsp pandan aka screwpine juice a few pandan leaves tied into a knot Method Snip about 20 pandan leaves (depending on size) and blend with 60 ml water. Strain and set aside 2 Tbsp juice. Boil some water in a pot, big enough for the mixing bowl to rest on. In a mixing bowl, ...