My Kitchen Story

See, see... My Huat Kueh is puffy, voluptuous with "wide smiling"! It took me less than an hour to make these, they rose and cracked beautifully right? It is not easy to make because you always have an anticipatory "you-never-know-what-you're-gonna-get" moment... There are many methods to make and I had tried all, it's always that satisfying! This is an easy peasy recipe, using rice flour method! Yum yum! ... Happy bubbling! ~ Steamed Rice Flour Huat Kueh ~  Ingredients: 200 g rice flour 75 g self raising flour 3 tsp baking powder 130 g sugar 330 g water Coloring Methods: 1. Mix all the ingredients together, fold in until the batter is smooth. 2. Pour into paper cups. 3. Steamed over HIGH heat for 15 minutes.

It is always a blessing to be able to enjoy one or two of our favorite childhood foods and at the same time passed down its traditional value to our younger generation. Steamed Gula Melaka Cake, easy to make and ingredients are simple! The name itself might make you think this is a real sweet desert, but actually it's not... The deep musky gula melaka aroma is intense and not over powering, the texture is simply light and fluffy! My kids and hubby couldn't wait to taste and they give me a thumbs up after eating it! Give it a try, only an hour including steaming time and you can enjoy the great taste! Yummy! ... Have fun! ~ Steamed Gula Melaka Cake ~ Ingredients: 150 g self raising flour 1/2 tsp baking soda 1/2 tsp baking powder 150 g gula melaka 100 ml milk 3 eggs 80 g corn oil Methods: 1. Melt gula melaka and milk in a saucepan over low heat, set aside. 2. Beat the eggs until creamy. 3. Mix flour, baking soda and baking powder in a bowl.  4. Gradually add the melted gula melak

Tantalizing western-influenced cupcakes with Nutella fillings and some creative designs, healthy baking method by steaming for 10 minutes... I'm sure your kids will love it! It's indeed a delicious virtue... yum yum! ~  Steamed Blossom Nutella Cupcakes ~ Ingredients: 275 g plain flour 200 g sugar 3 eggs 1 tbsp ovalette 1 tsp vanilla essence 3 tsp baking powder 200 g coconut milk Nutella Methods: 1. Beat eggs and sugar until the mixture become fluffy. 2. Add vanilla essence, ovalette and baking powder. 3. Add a bit of flour followed by a bit of coconut milk, until the ingredients are used up. 4. After mixing all the ingredients, separate the mixture into 2 bowls, add in colors. 5. Spoon in some mixture, then some Nutella and cover it with more mixture. 6. Design as desired. 7. Steamed the cake for 10 to 12 minutes.

2015 CNY SPECIAL - Yes, I am excited on the coming CNY, the most important festival in Chinese calendar! My kitchen suddenly is piled high with many ingredients to prepare for its coming - home making some of the laboring bite size festive snacks are simultaneously fulfilling, a fun way to welcoming this day! ... Happy CNY! ~ Crispy Seaweed Crackers ~ Ingredients: 1 pkt popiah skin Seaweed Sesame seeds Egg Methods: 1.  Place one piece of popiah skin on the board, spread with egg and lay over the seaweed. 2. Spread another layer of egg, sprinkle with sesame seeds and lastly place one more piece of popiah skin over. Make  sure it is properly stick. 3. Use a scissor to cut into rectangle shape. 4. Deep fry over low heat until golden brown.

2015 CNY SPECIAL - Yes, I am excited on the coming CNY, the most important festival in Chinese calendar! My kitchen suddenly is piled high with many ingredients to prepare for its coming - home making some of the laboring bite size festive snacks are simultaneously fulfilling, a fun way to welcoming this day! ... Happy CNY! ~ Sesame Egg Twists ~ Ingredients: 300 g flour 1 tsp baking powder 50 g sesame 75 g sugar 50 g planta margarine 2 eggs Water Methods: 1. Sift flour with baking powder. 2. Add sesame, margarine, sugar to the sifted flour in a big mixing bowl and make it to a dough. 3. Set aside for 30 minutes. 4. Flatten the dough with a rolling pin to 1mm thick, cut into rectangular shape of 5cm x 1.5cm strip. 5. In the center of the strip, cut a line and fold in the strip at one end through the cut line. 6. Deep fry over low heat till golden brown.

2015 CNY SPECIAL - Yes, I am excited on the coming CNY, the most important festival in Chinese calendar! My kitchen suddenly is piled high with many ingredients to prepare for its coming - home making some of the laboring bite size festive snacks are simultaneously fulfilling, a fun way to welcoming this day! ... Happy CNY! ~ Kuih Loyang (Beehives Biscuits) ~ Ingredients: Without Coconut Milk: 200 g glutinous rice flour 200 g rice flour 200 g corn flour 200 g sugar 10 eggs 200 g water 20 g sesame seeds With Coconut Milk: 200 g glutinous rice flour 200 g rice flour 200 g corn flour 200 g sugar 10 eggs 500 ml coconut milk 20 g sesame seeds Methods: 1. Lightly beat the eggs with sugar, do not over beat the eggs until bubbles risen. 2. Combine sesame seeds and all the flour gradually, add in water / coconut milk in between, make sure the batter is not over beat. This is to avoid bubbles to develop on the biscuits during frying. 3. If there are lumps in the batter, sieved it through to a sm

2015 CNY SPECIAL - Yes, I am excited on the coming CNY, the most important festival in Chinese calendar! My kitchen suddenly is piled high with many ingredients to prepare for its coming - home making some of the laboring bite size festive snacks are simultaneously fulfilling, a fun way to welcoming this day! ... Happy CNY! ~ Crispy Cornflakes Strips ~ Ingredients: 1 pkt popiah skin 1 egg Cornflakes, blend into powder Corn oil Icing sugar Methods: 1. Place one piece of popiah skin on the board, spread with corn oil and use a chopstick to loosely roll up into strip. 2. Seal the edges with egg, make sure it is properly stick. 3. Take out the chopstick slowly from the strip, use a scissors to cut into pieces in syncline angle. 4. Deep fry over low heat until golden brown. 5. Lightly shake the powdered cornflakes evenly on the strips using your fingers, make sure it stick to the strips. 6. Sprinkle with powdered icing sugar. 

2015 CNY SPECIAL - Yes, I am excited on the coming CNY, the most important festival in Chinese calendar! My kitchen suddenly is piled high with many ingredients to prepare for its coming - home making some of the laboring bite size festive snacks are simultaneously fulfilling, a fun way to welcoming this day! ... Happy CNY! ~ Kok Chai (Mini Peanut Puffs) ~ Ingredients: Puffs dough: 300 g flour, sifted 125 g corn oil 50 g water Peanut fillings: 300 g roasted peanuts, finely pounded 100 g sugar 30 g toasted sesame seeds Methods: 1. Prepare the peanut fillings and set aside. 2. Put flour in a mixing bowl, make a well and add the oil to form a dough. 3. Slowly add in the water and knead to a more smoother and softer dough.  4. Do not add in all the water at once. Add in half, knead and add a little water when needed. 5. Flatten the dough with a rolling pin and mould it with a round ring.  6. Place it over a puff cutter, put in the peanut fillings in the middle then press the cutter and slo

Many people will ask isn't crepe originated from French instead of Japanese? Well, yes French originated crepes but as always, Japanese are very good at adopting ideas, eventually they make it into Japanese. Making this crispy crepe is my first attempt, the appearance of the crepe is not that enticing but it is very delicious and real crusty. You can have your own choice for the filling, mix and match according to your taste. For me, I like Nutella and Peanut Butter, and that is the reason my fillings are spread based on these 2 favors. You should also give this recipe a try, you will love it I am very sure! ... Have fun! ~ Japanese Sweet Crispy Crepe ~ Ingredients: Crepe Batter: 240 g self raising flour 3 g vanilla powder, optional 300 g warm full cream milk 100 g warm water 30 g melted butter 4 eggs 1 tbsp sugar A pinch of salt Filings: Nutella Margarine (Planta) Peanut butter Almond flakes Chopped peanuts Fine sugar Methods: Crepe Batter (makes 20 pieces): 1. Sift flour, sugar,