Apam Balik Crepes

Apam Balik Crepes

Going nuts for something sweet to eat?
 
 
Total Time: 30 minutes
Prep: –
Cook: –
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Ingredients Serves 3

Apam Balik Crepes

Batter:
Eggs
4
Milk
2 Cups
Milk
2 Cups
Melted Butter
1/4 Cups
All-purpose Flour
2 Cups
Salt
1/2 Tsp
Filling:
Peanut Butter
1/2 Cup
Creamed Corn
2/3 Cup
Crushed Peanuts
Handful
Method

Apam Balik Crepes

Step 01

Combine eggs, milk and melted butter in a large bowl, beat well. Add flour and salt, beat again until mixture is smooth. Refrigerate batter for one hour. Stir.

Step 02

Heat an 8 inch (20 cm) non-stick frying pan over medium heat until water droplets sizzle when sprinkled in the pan. Spray pan lightly with cooking spray.

Step 03

Pour about 1/4 cup of batter into pan all at once. Quickly tilt and rotate pan to coat the bottom of the pan with batter. Cook until bottom is slightly browned, about 45 seconds. Turn crêpe over with spatula and cook 15 seconds longer.

Step 04

Spread peanut butter and creamed corn on each crêpe. Top with crushed peanuts. Fold crêpe into triangle or roll up into tubes. Serve warm.

Add handful of kerisik, toasted coconut to enhance the aroma!

Roti Jala with Angus Beef Rendang

Roti Jala with Angus Beef Rendang

Feeling adventurous?
 
Total Time: 2 hours
Prep: –
Cook: –
 
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Ingredients Serves 4

Roti Jala with Angus Beef Rendang

All-purpose Flour
2 Cups
Eggs, lightly beaten
2
Coconut Milk
2 Cups
Water
1 Cup
Tumeric Powder
1/2 Tsp
Cooking Oil to
Grease Pan
1 Tsp
Rendang Daging
(Black Angus Ribeye)
1 kg
Fresh Santan
2 Cups
Vegetable Oil
100ml
To blend:
Chopped Garlic
6 Cloves
Red Onions
250g
Ginger
50g
Fresh Tumeric
50g
Chili Paste
2 Tbsp
Seasonings & Spices:
Kerisik,
toasted coconut
Handful
Galangal,pounded
2-inch length
Lemongrass, cut into
4-inch length and pounded
1
Turmeric leaves,
tied up
2
Kaffir lime leaves,
very finely sliced
6
Palm sugar
1 Tbsp
Salt to taste
3 Tsp
Method

Roti Jala with Angus Beef Rendang

Step 01

Whisk coconut milk, eggs, water, salt and turmeric powder. Sift all-purpose flour into a mixing bowl until a thin “crepe-like batter” is achieved. Strain the batter through a fine sieve.
Step 02
Heat an 8 inch (20 cm) non-stick frying pan over medium heat until water droplets sizzle when sprinkled in the pan. Spray pan lightly with cooking spray.
Step 03
Fold each crepe into quarters, staking them up as you go.
Step 04
Rendang Daging: Cut the beef into cubes, do not cut the beef too small as the meat can break into smaller pieces during cooking.
Step 05
Heat up the vegetable oil in a wok, saute the blended ingredients (rendang paste) over low heat until aromatic. Add the beef and cook over medium heat.
Step 06
Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.
Step 04
Bring the coconut milk to a boil. Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
Step 04
Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.

You can use a smaller pan too!

Teochew Cendol Ice Cream

Teochew Cendol Ice Cream

Simple yet oh-so-delicious
 
Total Time: 30 minutes
 
Prep:-
Cook:-
 
Ingredients Serves 2

Teochew Cendol Ice Cream

Crushed ice
2 Cups
Syrup: Gula melaka
1/2 Cup
Water
1/4 Cup
Toppings: Coconut
cream/milk
2 Tbsp
Canned red beans,
in kernels
2 Tbsp
Canned sweet corn,
cream-style
2 Tbsp
Grass jelly pieces
2 Tbsp
Crushed peanuts
1 Tbsp
Method

Teochew Cendol Ice Cream

Step 01

For the syrup, add all the ingredients in a small saucepan. Heat it up over medium heat.

Step 02

As soon as the sugar melts and the syrup starts to bubble, turn off the heat.

Step 03

Prepare the shaved ice by using a blender. Make sure the ice is completely shaved.

Step 04

Transfer the shaved ice to a bowl and add 2 tablespoons syrup, coconut cream and follow by all the ingredients in the toppings. Sprinkle crushed peanuts and serve!

As soon as the sugar melts and the syrup starts to bubble, turn off the heat.

Gula Melaka Treacle Tart

Gula Melaka Treacle Tart

Rough day? Take a breather.
 
Total Time: 2 hours
Prep: –
Cook: –
 
Ingredients Serves 12

Gula Melaka Treacle Tart:

Shortcrust pastry:
Plain flour
250g
Cold butter
125g
Caster sugar
90g
Large egg
1
Treacle filling:
Breadcrumbs
140g
Butter
60g
Gula melaka
400g
Treacle
35g
Whipping cream
2 Tbsp
Whole egg
1
Lemon
1
Salt
Pinch
Method

Gula Melaka Treacle Tart

Step 01

Shortcrust Pastry: Rub the cubed butter into the flour until the mixture resembles breadcrumbs. Stir through the sugar, zest of 1 lemon and beaten egg.

Step 02

Knead gently until the whole thing forms a soft dough ball – don’t overwork or else the pastry will be tough when cooked. Wrap the dough in cling film and chill in the fridge for at least an hour to relax.

Step 03

Roll the dough on a lightly floured surface to the thickness of a pound coin. Lay over a tart case and gently press into the edges, trim off any excessive pastry.

Step 04

Line the inside of the tart case with baking parchment and fill with rice, then chill again for 15 minutes.

Step 05

Preheat the oven to 180°C. Bake the case for 15 minutes, before removing the rice and cooking for another 5 minutes. Remove the tart case from the oven and lower the temperature to 150°C.

Step 06

Treacle filling: Zest the other lemon and squeeze the juice of half of it into a bowl. Stir in the breadcrumbs, gula melaka and treacle to fully combine set aside and mix in the egg before tipping into the cooked pastry case and returning to the oven for 25 minutes.

Step 07

Allow to cool completely before removing from the tart tin and cutting into slices.

Allow to cool completely before removing from the tart tin.

Pandan Christmas Fruitcake

Pandan Christmas Fruitcake

Looking for a new dessert recipe to try out this Christmas?
 
Total Time: 4 hours
Prep: –
Cook: –
 
Ingredients Serves 6

Pandan Christmas Fruitcake

Large Eggs
3
All-purpose Flour
300g
Unsalted Butter,
Softened
250g
Caster Sugar
250g
Ground All Spice
1 Tbsp
Salt
Pinch
Jar of Mincemeat
410g
Dried Mixed Fruit
500g
Pandan Extract
4 Tbsp
7 inch square cake
tin, lined with baking
parchment
1
Method

Pandan Christmas Fruitcake

Step 01

Set the oven to 140°C.

Step 02

Break the eggs into a bowl and add the rest of the ingredients. Beat the mixture until smooth, then spoon it into the lined cake tin.

Step 03

Bake the cake in the centre of the oven for 3 – 3.5 hours, or until the cake feels firm to the touch and a skewer comes out clean after being inserted into the cake.

Step 04

Remove the cake from the oven and place the tin on a wire rack. Leave it to cool completely in the tin.

Leave the cake to cool completely in the tin.

Cendol Smoothie

Cendol Smoothie 

Satisfy your sweet tooth with a twist on a Malaysian delight
 
Total Time: 30 minutes
Prep: –
Cook: –
Ingredients Serves 1

Cendol Smoothie

Gula Melaka, Shaved
1 Cup
Pandan Leaf
1
Water
1/2 Cups
Coconut Milk
3 Cups
Pandan Leaves
2
Salt
1/2 Tsp
Condiments:
Cendol
2 Tbsp
Creamed Corn
2 Tbsp
Kidney Beans
2 Tbsp
Method

Cendol Smoothie

Step 01

Dissolve gula melaka in a bit of water together with a piece of knotted pandan leaf at low heat. Set aside.

Step 02

In a pot, place the coconut milk, add pinches of salt and pandan leaves. Use low to medium heat and bring to boil. Once it boils, off the heat and let it cool.

Step 03

In a glass or mug add cendol, cream corn, kidney beans and drizzle sparingly with gula melaka syrup and thick coconut milk.

Remember to dissolve the Gula Melaka evenly.

Cornflakes Ice Cream with Salted Caramel Sauce

Cornflakes Ice Cream with Salted Caramel Sauce

It’s cool and crunchy. It’s sweet and flavorful. It’s a mighty combo. It’s the Honey Cornflake Ice-cream!
 
Total Time: 4 hours
Prep: –
Cook: –
Ingredients Serves 1

Cornflakes Ice Cream with Salted Caramel Sauce

Cornflakes Ice Cream:
Whipping Cream
2 Cups
Hald and half cream
2 Cups
White Sugar
3/4 Cup
Vanilla extract
1 Tbsp
Crushed Cornflakes
1 Cup
Salted Caramel Sauce:
Caster Sugar
1 Cup
Butter
90g
Heavy cream
1/2 Cup
Salt
1 Tsp
Method

Cornflakes Ice Cream with Salted Caramel Sauce

Step 01

Cornflakes Ice Cream: Combine the heavy cream with the half and half

Step 02

Gradually whisk in the sugar until blended.

Step 03

Whisk in the vanilla.

Step 04

Refrigerate, covered for 3 hours or overnight.

Step 05

Whisk the mixture to blend and add in the crushed cornflakes, pour into the canister of an ice cream maker. Freeze according to the manufacturer’s direction. Eat at once or transfer to a covered container and freeze up to 8 hours.

Step 06

Salted Caramel Sauce: Heat sugar in a medium saucepan, stirring constantly with a wooden spatula until melted into a thick brown, amber coloured liquid as you continue to stir. Be careful not to burn.

Step 07

Once sugar is melted, immediately add the butter and stir well until completely melted.

step 08

Slowly drizzle the heavy cream in the sauce while stirring until combined and boil for another one minute (keep stirring).

Step 09

Remove from heat and stir in the salt.

Remember to crush the cornflakes into crumbles.

Chendol Cake

Chendol Cake

Brrrrr! Here’s a “cold” treat that won’t give you a brain freeze. Eat your Chendol in the form of a cake with our Chendol Cake recipe!
 
Total Time: 2 hours
Prep: –
Cook: –
Ingredients Serves 12

Chendol Cake

Egg Yolks
4
Castor Oil
20g
Pandan milk (blend 30g
fresh pandan leaves
with 100g coconut
milk, extract juices
and weigh 65g)
65g
Cake Flour
90g
Egg White
4 (Large)
Lemon juice/ cream
of tartar
1 Tsp/ 1/4 Tsp
Castor sugar
60g
Sago Layer:
Pearl Sago
120g
Castor sugar
40g
Pandan milk water
(balance from
making sponge
cake about 13g,
then add 87g water)
100g
Swiss Meringue Buttercream:
Egg Whites
6 Large
Castor Sugar
2 Cups
Butter (softened but a
bit firm, cubed)
2-3 Cups
Vanilla extract
1/2 Tsp
Gula Melaka Syrup
Pure palm sugar,
roughly chopped
300g
Water
150ml
Method

Chendol Cake

Step 01

Sponge Cake: Lightly whisk egg yolk with sugar.

Step 02

Add in corn oil until it combines. Then add in pandan milk and combine well.

Step 03

Add in cake flour, mix well and set aside.

Step 04

Add lemon juices/ cream of tartar into egg white, beat until foamy.

Step 05

Gradually add in sugar, beat until close stiff peaks or firm peaks.

Step 06

Take 1/3 portion of meringue and pour into egg mixture, use a silicone spatula, fold well. Then fold in the balance of meringue, fold to combine.

Step 07

Pour batter into the pan (don’t need to line with paper. If you only have a normal cake pan, then line the side and bottom with baking paper, and remove cake from cake pan as soon as removed from oven), bake in pre-heated oven at 140c for 25mins then increase to 170c and continue to bake for 30mins.

Step 08

Immediately invert the cake pan on a wire rack. Let it cool for about 10-15 mins, remove cake from the cake pan and continue to cool on wire rack.

Step 09

Sago Layer: Wash pearl sago, then soak in clean water for 45 minutes (use more water as sago will expand after soaking).

Step 10

Place soaked sago, sugar and pandan milk water in a mixing bowl, stir and mix well.

Step 11

Pour into a 7” steaming tray, steam over medium heat for 30 mins. Set aside to cool.

Step 12

Cut the sago the same size as the cake for assembling later.

Step 13

Swiss Meringue Buttercream: Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.

Step 14

Place bowl over a pot with 1-2" of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 70 Celsius on a candy thermometer (approx. 3 mins).

Step 15

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch, approx. 5-10 mins).

Step 16

Switch to paddle attachment (optional). Slowly add cubed butter and mix until smooth.

Step 17

Add flavourings as desired. Whip until smooth.

Step 18

Gula Melaka Syrup: Boil the palm sugar and water for 10 to 15 minutes until the syrup is thick, sticky and a caramel colour.

Step 19

Assembling Chendol Cake: Slice sponge cake into 3 pieces.

Step 20

Place the first layer of sponge cake on a cake board or plate.

Step 21

Place the sago layer on the first layer of sponge cake.

Step 22

Place second piece of sponge cake over the sago layer.

Step 23

Fill in the swiss meringue buttercream on the second piece sponge cake and smooth it out.

Step 24

Place the third piece of cake on the buttercream.

Step 25

Then cover the whole layered cake with swiss meringue buttercream. Lastly, drizzle the gula melaka syrup on top of the layer of Swiss meringue buttercream.

Remember to soak the pearl sago with the water!

Sirap Bandung Cupcakes

Sirup Bandung Cupcakes

When it comes to desert why pick between a drink or a sweet? Here’s a recipe to satisfy your sweet tooth, introducing the Sirap Bandung Cupcakes!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 6

Sirup Bandung Cupcakes

All-purpose Flour
4 Slices
Sugar
1 Cup
Salt
1 Tsp
Baking powder
1 Tsp
Baking Soda
1/2 Tsp
Buttermilk
1 Cup
Butter, softened
1 Cup
Rose extract
1 Tbsp
Eggs
4
Method

Sirup Bandung Cupcakes

Step 01

Cream the butter and sugar until light and fluffy.

Step 02

Add in eggs one at a time, then add rose extract and mix until well combined.

Step 03

Add in salt, baking powder and baking soda and mix well.

Step 04

Add in the flour and buttermilk, alternating both ingredients. Finish off with flour and mix until its fully incorporated (don’t over-mix).

Step 05

Pour the batter in the cupcake liners and bake for 18-22 minutes at 180 Celsius or until the skewer comes clean.

Why pick between a drink or a sweet?

No Bake Dinosaur Milo Cheesecake

No Bake Dinosaur Milo Cheesecake

What do dinosaurs call lunch? Tea Rex! You know what’s cheesier and less prehistoric than that joke? The No Bake Milo Dinosaur Cheesecake of course!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 1

No Bake Dinosaur Milo Cheesecake

Digestives biscuits (base)
10 pieces
Melted butter (base)
100g
Gelatine
3 Tsp
Boiling water
1 1/2 Tbsp
Cream cheese
500g
Castor Sugar
2/3 Cup
Vanilla extract
2 Tsp
Cream (whipped)
300ml
Powdered Milo
1 Cup
Method

No Bake Dinosaur Milo Cheesecake

Step 01

Base: Crush the digestives biscuits until its crumbly. Mix the crushed digestives biscuits with melted butter until well combined.

Step 02

Put one layer of the mixed biscuit batter at the bottom of a spring-form cake pan and refrigerate it while preparing the cheesecake batter.

Step 03

Milo cheesecake: Beat cream cheese and castor sugar until fluffy.

Step 04

Add on the vanilla extract and mix well.

Step 05

Boil the gelatine until it dissolves and the mixture is not clumpy, separate in a saucepan.

Step 06

Mix in the gelatine mixture in the cream cheese batter and mix until well combined.

Step 07

Whip the cream until stiff peaks and mix it in the cream cheese batter with hand until its combined (do not overmix).

Step 08

Mix in the powdered Milo and mix well.

Step 09

Pour in the cream cheese batter on the chilled digestives biscuit layer and freeze it overnight.

Step 10

Garnish the cake with powdered Milo or Milo nuggets.

Remember to mix the powdered Milo well with the batter.