My Kitchen Story

What could be a better summer dessert than moist cake with a caramelized pudding, baked to create ooey gooey bliss! You will love it's chocolaty goodness and tender texture, it is both rich and delicious! The combination of chocolate and caramel, it's just irresistible! ... Happy baking! ~ Steamed Caramel Pudding on Moist Choc Cake ~ Caramel: 50 g sugar 45 ml water Fry sugar in a wok until golden brown then add water, stir till dissolve and pour into a grease cake tin immediately, leave aside. Pudding: 30 g custard powder 160 ml evaporated milk 65 ml water 50 ml condensed milk 2 eggs, beaten 1 tsp vanilla essence Mix all the above ingredients, sieve the batter and pour into the caramelized cake tin, steam HIGH for 20 minutes. Cake: 180 g butter 160 g sugar 200 g evaporated milk 2 eggs, beaten 100 g cake flour 50 g cocoa powder 1 tsp baking powder 1 tsp baking soda 25 g chocolate chips 1. Cook butter, milk and sugar over SMALL heat till dissolve and set aside to cool. 2. Add bea

If you like meat floss, you will definitely fall in love with this recipe. It may sound strange if you have never try a savory sponge cake before but trust me, this is absolutely tasty... It's a sweet fluffy cake underneath the mountain of floss! It looks a bit messy with the floss spilling out, that's not an issue - just gather them up and shove into your mouth... Yummy! ... Happy baking! ~ Meat Floss Steamed Sponge Cake ~ Ingredients: 100 g meat floss 160 g self raising flour 1 tsp baking powder 160 g sugar 30 g oil 5 eggs Methods: 1. Grease 8" cake tin. 2. Prepare steamer at HIGH heat for 30 minutes. 3. Beat the eggs until foamy (about 2 minutes). 4. Add sugar spoon by spoon. 5. Continue to beat the eggs until twice the size (about 10 minutes). 6. Add cooking oils slowly and use spatula to lightly mix the batter until well combined. 7. Sift flour and baking powder in 3 stages, use spatula to fold in the batter. 8. Transfer half of the batter into the cake tin and steam

Ma Lai Kou is another type of chinese steamed sponge cake commonly served in the dim sum restaurant. There are many version of Ma Lai Kou, some are brownish yet  some are yellowish. The brownish version is the use of brown sugar where as the yellowish version is the use of normal castor sugar. There are also yeasted vs non yeasted version too. The yeasted version is using yeast and will requires numerous hours of proofing before steaming. The effect is a more springy texture in the cake.  My receipe is a non yeasted version, you should try it out because the effort is really worthwhile! ... Have fun! ~ Steamed Traditional Ma Lai Kou ~  Ingredients: 120 g evaporated milk 120 g melted butter 4 eggs 120 g castor / brown sugar or a mixture 50 g condensed milk 1 tsp baking powder 250 g self raising flour 50 g custard powder 1 tsp vanilla powder Methods: 1. Beat eggs until light and fluffy. 2. Add in sugar gradually and continue to beat the eggs  until 2 to 3  times volume, it must be thick

Once a while, I will craze for a slice of wholesome banana cake, and I am very particular about banana cake - it got to be fragrant, rich, moist yet soft without additional of artificial flavors. I have tested some store bought ones and they were not up to my expectations. The best is still the naturally home-made type and if possible I will go for steaming method because it is more healthier comparing to oven-bake. This recipe is not only calling for steaming, with Gula Melaka to replace the usual castor sugar and also the additional ingredient of walnut, it makes the cake even more tempting. The fragrant of the cake was so alluring during baking, I was salivating all the way! The cake will turn up darker comparing to the normal banana cake due to the use of Gula Melaka. I would highly recommend you to give it a try, you will definitely love the taste too! Yummilious! ... Have fun! ~ Steamed Gula Melaka Banana Walnut Cupcakes ~  Ingredients: 4 eggs 120 g gula melaka (chopped into smal

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.

Orh Nee is popular in Malaysia and Singapore, Teochew in origin. Traditionally made with lard and shallot oil. However, there is a locally innovated version that uses coconut milk. Orh Nee is a dessert that goes back a long way for my family, my late father was really good at making it. Unlike the other chinese desserts, Orh Nee was not something which we had often. This is probably because it takes quite a bit of time and effort to make. It is also not a dessert commonly seen in the hawker centre dessert stalls too, probably for the same reason as well.  Time consuming it might be, but definitely no fiendishly difficult as what some propounds it to be. If you are lazy to make and crave for a bite, you can buy it over supermarket then reheat in a microwave for a couple of minutes, thus instant gratification it may provide, but for me to make it on my own brings it much further. So yes, it's definitely worth the effort to whip it up whenever I have a craving and I have some time to

This is a cantonese dish commonly served either as a snack, small meal or as a variety of dim sum. It is a thin roll made from a wide strip of rice noodles, filled with shrimp, pork, beef, vegetables or other ingredients. Seasoned with light soy sauce, and is poured over the dish upon serving. For me, I just used a simple filing of dried shrimp and chopped up spring onions. I loved the silky smooth and feather-like texture of the rolls. The simple savory filling provided some great crunch and fragrance. It is not hard to prepare dish but is a little time-consuming. I hope you will give this a try when your mood strikes! ... Happy rolling! ~ Homemade Chee Cheong Fun ~ Ingredients: 1 cup rice flour 1 tbsp wheat starch flour 2 cup water Pinch of salt 2 tbsp oil 1 stalk spring onions, diced 10 g dried shrimps, chopped and fried  Garnishing: 1/2 stalk spring onions, diced 5 g dried shrimps, chopped and fried 1 stalk chilli, sliced 5 g sesame seeds, fried Sauces: 1 tbsp light soy sauce 2 tbs

Many of my friends in my network hesitated to make all sort of cakes and snacks because they always thought making all these are hassle - a lot of work, the ingredients have to be measured, the eggs have to be beaten, tin has to be greased, and many endless things to do. For them, the easiest way is to buy from the stores because there is no cleaning and messing up of kitchen... And those bought out there are always taste good. It is true in such ways if you are a newborn baker, but when time goes by it becomes the fun of baking... Many of them have forgotten about one thought, own baking comes with satisfaction and this feeling is awesome! Enough saying, the next recipe I will be sharing is "Steamed Sweet Potato Kueh". The texture is soft and springy, with added coconut milk, it makes the taste just perfect! ... Happy steaming! ~ Steamed Sweet Potato Kueh ~ Ingredients: 500 g steamed sweet potato (orange color without skin) 200

I am a person who is passionate about preserving and sharing the beautiful of nyonya cuisine... I am also learning to make different types of nyonya kuih, which there are really too many to pick up. I love nyonya kuih because it's a sweet delicacy that would always have a special place in my heart due to its shapes, textures and colors, especially those coconut descendants that give the kuih an aromatic taste! Kuih Kosui is a saucer shaped sweet cake flavored with pandan juice, where a lot of pandan is used to bring out the aroma of this kuih. A good kuih kosui is rich in pandan aroma and have a springy soft texture. It is best to be eaten with freshly grated coconut. ... Enjoy the process! ~ Kuih Kosui ~ Ingredients: Kuih: 200 g plain flour 140 g tapioca flour 230 g sugar 700 ml pandan juice Topping: Grated coconut Pandan leaves Pinch of salt Methods: 1. Mixed grated coconut with sal