写稿文说难不难，但有时候脑袋放空的时候， 还真的‘吐不出’半字片句出来。 尤其停顿了，尤其磋磨了，尤其散漫了； 完全没有一个系统可以容使唤。 日子也本来就是天天平常过； 哪来戏剧化的生活节拍来回忆。 命运也没有过山车般的峰回路转； 哪来沥血叩心的经历来记忆。 这里呀，本来就是让自己来‘言所畅言’； 更是一片没有‘王法繁则’，能让自己霸道横行的大领土。 所以啊！这稿文，还真的是让心情来发票。 因为‘南瓜蜜月’，发挥了小小宇宙的小光芒； 在九层糕里加入南瓜泥，原来真的有小惊喜哦！ 材料： A 400ml 水 400ml 椰浆 90g 细砂糖 5片 香兰叶（洗净打结） B（白色层） 95g 粘米粉 60g 木薯粉 C （南瓜层） 95g 粘米粉 60g 木薯粉 100g 南瓜（蒸熟压泥） 做法： 1）将材料A放入锅里煮至糖溶及小气泡，熄火把香兰叶取出，放凉备用。 2）将做法1）分成两部分，一份加入材料B，过筛成白色面糊。 3）另一份加入材料C，搅匀后用搅拌机搅拌成南瓜面糊，过筛。 4）在6寸模涂上适量食油，放入蒸炉加热，倒入一层南瓜面糊以中大火蒸约4分钟。 5）倒入第二层白面糊，放入蒸炉蒸约四分钟，重复至第八层面糊。 6）倒入最后一层南瓜面糊，蒸约12分钟。 7）完全冷却后（约3小时），才切片享用。 小小记忆： 每份面糊的重量约135g。 This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary). also link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders , co-hosted by Charmaine of Mimi Bakery House.

╮(╯▽╰)╭ sing out loud ...la la la .. ponm ponm ponm ... https://m.facebook.com/groups/388204101315484?view=permalink&id=445524298916797 Ingredient • 2 tbsp oil • 2 tsp chopped garlic • 30gm chopped shallots • 30gm mushroom, soaked and chopped • 100gm minced pork/chicken • 30gm heibi, soak and diced • 1 tsp sesame oil (can omit ) • 1 tsp sugar or more (is own preference) • 30gm spring onions, chopped • 1 liter water • 400gm mee sua Method 1. In a pan, fry garlic, heibi and shallots till fragrant. 2. Add in mushroom and continue to fry till fragrant follow then add in minced meat and spring onions. 3. Add seasoning and stock. Bring to boil. 4. Break up the mee suah and put into pot. Stir until the mee sua is evenly soak with the stock. Remove from fire. 5. Pour into a greased 8 inch square tray and press it down compress till firmly. Leave to cool before refrigerate. 6. Remove from tray. Cut in slices and coat with egg then pan fry... super yummy..

One of my favorite kueh is Ang Koo Kueh (紅龟粿). I used to buy this from a stall in Cantonment Road or another one in Alexandra Road. For the first stall, they have many varieties such as durian, mung bean, yam etc. As I no longer stay near there or head that way often, I have to buy from others which are really yucky and that is why for a long time, I never eaten one. Suddenly the crave strike and I spotted some purple sweet potatoes in the supermarket which is a rare find so I decided to make some. This is perfect to use my new mould that I bought long ago. Really love the dept of this rather than the plastic one that I used previously. This recipe is based on Do What I Like's and I have tried this twice and both time I enjoyed it very much, even my kids who aren't into chewy food like it. I also chanced upon another recipe that doesn't used sweet potato and I might want to try that soon. What you need: Sweet Potato Skin: 200 g sweet potatoes 300 g glutinous rice flour 2 tbsp + 2 tsp oil 160 ml water (adjust accordingly) Some red coloring (optional) Mung Bean Filling: 200g yellow split mung beans (soaked until soft) 100 g castor sugar ½ tsp salt 2 tbsps oil ¼ - ½ cup diced shallots Water Method: Sweet Potato Skin: Steam the sweet potatoes until soft. In a bowl, mash the sweet potatoes. Add glutinous rice, oil and water and mix well to obtain a smooth dough. Cover with a damp cloth and leave aside. You can add a little more water if the dough is too dry. Mung Bean Filling: Steam the yellow split mung beans until soft. Add in the sugar and mash with a hand held blender. In a non-stick wok, fry the diced onions in oil. Leave aside to cool. In a bowl, mix the blended split peas, salt, fried onions, oil and enough water to form a soft dough. Shaping the Ang Koo Kueh: Brush the ang koo kueh mould with a little oil to ease removal of the kueh from the mould. (mine I didn’t and had no problem) Take a small lump of sweet potato dough and using your palm or a rolling pin, flatten it, into a round shape with the centre thicker than the sides. Spoon some bean filling into the dough, pinch the sides of the dough together, and using the palm of your hand, roll it into a ball. Press the ball into the mould firmly, to obtain the design and shape of the mould. Tap the mould gently on the table to remove the ang koo kueh from the mould. Place the ang koo kueh on a square piece of oiled banana leaf. When all the ang koo kuehs are shaped, steam them in a wok over high fire for 3 minutes covered. After 3 minutes, remove the cover to release steam, then re-cover and steam for another 3 minutes over a medium fire, until the kuehs are cooked. (I didn't do this, I steam it for 5 mins straight). Remove the kuehs from the wok and brush them with a little oil to prevent them from sticking to each other. Serve when cool. Notes: Based on this mould, I used 19g dough and 18g filling. Enjoy your weekend!

Simple kueh kosui recipe which results in a soft and wobbly kueh with a lovely texture. Definitely do not want to miss this one out!

Youtiao (油条), also known as Chinese fried dough or Chinese crullers, is a breakfast favorite in China. Our you tiao recipe is easy to make and hard to beat.

传统糕点或娘惹糕点都好，有甜味也有咸味的。 连续几道甜味的糕点。今天来个咸味的菜粿。 老实说，传统糕点里娘子最爱吃的就是 chai kueh （菜粿）了。 把它爱到可以当饭吃的 。。。。。。 哈！哈！哈！ 也曾经遇过的。一天早上家翁送上了20个娘子喜欢吃的菜粿。 下午茶时候，相公也带回来了20个菜粿。 这次够“惊喜”了吧！真得那么巧合也。 那天真的吃到饱满、饱满的。从早到晚吃菜粿。 吃到很晕一下。哈哈哈 。。。。。。 菜粿 （Chai Kueh） 材料： 澄粉 120克 木薯粉 60克 盐 少许 滚水（沸水） 大约 200 - 220克 油 1汤匙 ** 油 2汤匙 ** 搓面团用 馅料： 沙葛1个（刨丝） 红罗卜 1/2个 （刨丝） 香菇 数朵 （浸软后，切丝） 玉米油（少许） 蒜茸1汤匙 调味料： 胡椒粉、鸡精粉、盐（各适量）、赤砂糖 （少许）*如需要* ** 馅料预先炒好待凉后备用 ** [ 做法 ] 1）把澄粉、木薯粉混合过筛放入一个容器里备用。 2）准备沸水，盐，油然后冲入做法（1）的粉里，然后用木棍不停的搅拌。 3）手掌抹油，用手把面团搓拌至均匀有点弹性。放置休息10分钟。 4）把面团分成小份，搓圆压平后，盖出圆形状，包入适量的馅料。捏出形状即可。 5）蒸炉加水开滚后，以中火蒸上10 - 12 分钟至菜粿变得透明即可。如果小个的菜粿 蒸8-10分钟即可。 6）取出，抹上酸香油或者香葱油，表层撒上油葱，点上辣椒酱即可享用。 I'm submitting this post to Best Recipes for Everyone ～ March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.

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Min Chiang Kueh (面煎粿), which also can be known as Apam Balik in Melayu is a traditional turnover pancake filled with fillings. It is thought to be common to find these sold on roadside streets throughout Malaysia and Singapore (Well, it’s 2019, you can only get these at a hawker centre now). While it’s fluffier than the American counterpart, Min Chiang Kueh is like the little sister of the Indonesian Martabak Manis, which still holds in place at the top for its rich variety of fillings and mighty thickness. In the article, I’ll be sharing two types of filling I would typically go for, the traditional classic that calls for crushed peanuts and sugar, and Nutella cheese. While there are a wide variety of fillings you can choose from to incorporate (even making it savoury), these two are my ultimate favourite as it always rings the bell of comfort in my tastebud. You can make the batter ahead of time (up to 2 days), and put it in the fridge to rest. The recipe is also very easy to make, I think anyone can easily recreate this recipe without any problem. The key thing to take note is the heat applied when frying. You have to make sure that the pan is preheated over LOW heat. Too hot and you will burn your pancake without cooking it fully. I also liked using a good nonstick skillet as it helps me to lift the pancake up easily without a problem. If you like the crust of Min Chiang Kueh, swirl around the pan to give that crisp edge.

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I know I have been MIA from updating my blog , thousand apologies! Kueh Bengka Beras is one of my family's favourite kuih. I remember I ...

此刻非常感恩、感谢大家支持这三月份的 Best Recipes for Everyone #7 : My Favourite Traditional Kueh （我最爱的传统糕点） 很快又说结束。希望大家能继续支持接下来的主题活动。四月份的主题是 《Fun With Almond》 “杏仁” （有如杏仁果、杏仁粉、杏仁碎之作）。主持人是 Doreen - My Little Favourite DIY。 有关详情可参考这里。 去年接到 Fion 的邀约为 Best Recipes 这 event 主持。 挑了主题，选了“吉月”娘子就开始做功课和准备作品。 为了兴趣、为了学习、为了进步、为了不“失约”， 所以不得不花精神和时间去准备了。 虽然自己做的糕点很多都是重复之作。 但每次制作的过程和分享的心情却不一样。 经过这次的“传统糕点” 苦练后，娘子真的获益不浅。 有如，之前掌握不到蒸法，很担心蒸糕。 但摸索了几次，慢慢拿捏到了。真的很开心！ 还有就是多认识了各种不同的糕点材料。也慢慢了解各种粉类的功能和作用。 这样做起糕点来就能轻松一些了。 之前做了双层糯米蒸糕，这次继续挑战。最后“过关”。 哈哈哈！好开心！ 选了三味糕。怎么说三味呢？那就是 第一层 ： 糯米饭 第二层 ： 木薯糕 第三层 ： 紫薯甜糕 三味糕 （ 3 Flavours Kueh ） 份量： 6寸正方模 材料： 下层 （糯米饭） 白糯米 300克 （预先浸泡） 椰奶 150克 盐 少许 pandan 叶 数片（打结） 中层 （木薯糕） 木薯渣（刨碎了，把水挤掉） 280克 椰奶 80 - 100克左右 赤砂糖 80克 木薯粉 1大汤匙 黄色素 1滴 （如需要） 上层 （紫薯甜糕） 紫薯泥 75克 全蛋 1个 细砂糖 50克 椰奶 100克 鲜奶 100克 盐 少许 面粉 50克 木薯粉 1大汤匙 [ 做法 ] 1）糯米可以预先浸泡数个小时或隔夜。 2）洗清洁后，把糯米滤干。 3）将糯米倒入蒸盘里，盐加入椰浆里搅拌均匀。把椰浆加入糯米， 再放入pandan叶以大火蒸大约２０－３０分钟至松软。 4）把蒸好的糯米饭，倒入铺了香蕉叶和抹了油的模里。 5）把糯米饭铺平。再用压板把糯米饭压紧和弄平。备用。 6）把所有中层材料（蒸木薯糕）放入大碗里，搅拌均匀。然后把木薯糊倒入做法（5）的糯米饭里。 7）开中小火蒸上25分钟至熟。打开锅盖，如果木薯糕表层有多余的水汽，可用纸巾吸掉即可。 8）把表层的紫色甜糕材料混一起搅拌均匀。将面糊过滤入一个小锅子里。 9）然后以小火煮至稍微浓稠即可离火。过程中必须不停搅拌。 10）然后把煮好的紫薯面糊倒入木薯蒸糕上层。 把模型放入蒸锅里继续以小火蒸大约 20 分钟或紫薯面糊熟即可。 10）蒸好后把糕取出蒸锅，待完全冷却后才举Plastic刀切片享用。 I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom’s Mom and co-hosted by Joceline - Butter, Flour & Me.

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'Jicama Dumplings', or in Hokkien Chinese, 'Chai Kueh'. Not to be mistaken for 'Pot Stickers', altho these could easily stick to a pot if yo...

When i think of Tutu Kuehs, i remember the times when my grandma brought me to the coffee shop just across the street, where this old man would prepare fresh tutus from rice flour. And as a …

I love this wonderful recipe from joceline's blog and had been itching to try out until recently. She is a true master in the kitchen who makes and share beautifully shot picture of her works. 我一直都很欣赏爱的心灵之约博客里多样的食谱而这道也是我从去年就想要尝试做的食谱之一。等你看了博主Joceline的博客后一定也会同意我的话，她是个对厨艺及摄影有天赋的人物。 For this recipe, I made a technical mistake when doing the final layer which resulted the final layer's jiggly texture. As you could see from joceline's blog this kueh has beautiful texture on all layers and mine was doing exactly fine until the yam layer when I forgotten to cook the yam batter before sending it for steaming. This is a rather important step to have a stabilize yam cake layer. Nevertheless, I have provided the proper written instructions according to her blog. If you follow accordingly, I am certain you will achieve the exact results. 在此顺便一提，我在制做最后的芋头层时犯了一小结的差错而导致芋头的表面不入爱的心灵之约博客里般层层都是完美，尤其是在芋头糕那层不够定型及缺光滑。原因是我忘了一个重要的步骤把混合好的芋头面糊拿去炒至浓稠才放入蒸锅蒸熟。我只是马上将均匀好的芋头面糊送入蒸锅蒸熟。无论如何，我在这博客里所记载的是正缺无遗漏的完整版，你尽可放心。你只要好好跟着步骤制做一定可以得到好的成果。 娘惹三味蒸糕 Tri-Flavour Nyonya Kueh Recipe adapted from Butter, Flour & Me Ingredients 材料 Glutinous Rice Layer 糯米层 300g Glutinous Rice 糯米 200g Coconut Milk 椰浆 1/2 Tsp Salt 盐 Panda Leaves 班兰叶 1 Pc Banana Leaf 香蕉叶 Directions 做法 Wash and soak glutinous rice overnight. Drain. 糯米洗净后浸泡隔夜。沥干。 Combine glutinous rice with knotted pandan leaves into a steaming plate and steam with medium heat for 10 minutes. 糯米放入蒸盤，加入班兰叶后以中火蒸热10分钟。 Stir salt and coconut milk together to combine. Evenly pour the coconut mixture over the glutinous rice and send back to the steamer and steam under medium high heat for 30 minutes. 把盐倒入椰浆捣匀。加入进糯米盤内再以中火把糯米蒸30分钟至熟。 Line the bottom of an 8 inch square baking pan with banana leaf. Apply cooking oil onto the baking pan. 准备一个8寸方形蛋糕模，里面铺上香蕉叶后再抹油。 Discard pandan leaves and remove steam rice from steamer. 糯米蒸熟后取出，去掉班兰叶。 Transfer into the prepared baking pan. Firmly press the rice tightly into the baking pan. Set aside. 把糯米转放入已铺了香蕉叶及抹油的模具，紧紧的把米饭压入模具内。搁置待用。 Tapioca Cake Layer 木薯层 500g Tapioca 木薯 180g Coconut Milk 椰浆 110g Sugar 糖 2 Tbsp Tapioca Flour 木薯粉 Yellow Food Coloring 食用黄色色素 Directions 做法 Wash and shred tapioca. Discard water. 木薯洗净，刨丝。弃掉水份。 Combine coconut milk with sugar and tapioca flour till incorporate. Add coloring and stir to combine before adding it to the shredded tapioca. 把椰浆，糖和木薯粉料混匀。调入适量的黄色色素后才倒入进木薯丝，搅匀成糊。 Pour the batter over the glutinous rice layer. 将木薯糊铺上在糯米糕层上。 Steam the layer under medium low heat for 25 minutes until cooked. 再以中火蒸25分钟至熟透为止。 Use kitchen paper towels to blot away excess water from the surface. Set aside. 使用厨房的纸巾吸取木薯糕表面多余的水份。 搁置待用。 Yam Cake Layer 芋头糕层 150g Yam 芋头 2 Eggs 鸡蛋 80g Sugar 糖 200g Coconut Milk 椰浆 200g Fresh Milk 鲜奶 1/2 Tsp Salt 盐 100g Plain Flour 面粉 2 Tbsp Tapioca Flour 木薯粉 Purple Food Coloring 食用紫色色素 (optional自选) Directions 做法 Cut yam into cubes and steam until softened. Mash it while it is hot. 芋头切块蒸软。趁热把蒸熟的芋头醪成泥。 Combine all ingredients into a mixing bowl until mixed. Add purple coloring if needed. 把全部材料混入搅拌碗混匀。必要时可加入紫色色素加深颜色。 Transfer the batter into a food processor and blend until smooth. 将调好的面糊放入食物处理器，搅碎成无粒粒的面糊。 Transfer mixture into a saucepan and cook until slightly thicken. 面糊倒入炒锅以小火煮至稍微浓稠。离火。 Pour the yam batter over the tapioca kueh layer and steam under low heat for 20minutes until cooked. 再把面糊铺于木薯糕层上以小火蒸热20分钟至熟透为止。 Place the steamed kueh on the cooling rack to cool before unmoulding to slice. 蒸熟的糕点摆上铁架放凉后才脱模切块。 Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

Chwee kueh recipe 150gm rice flour 12gm wheat starch 12gm corn starch 1/2 tsp salt 2 tbsp oil 300ml room temp water 400ml boiling water Method Add rice flour, wheat starch, corn starch, salt, oil and 300ml water and whisk till mix well. Place bowl in water bath and add in 400ml boiling water and continue to whisk till a thin layer of starch is form by the side of the bowl. Warm the steamer with water and prepare to steam the kueh. Place the mixture in chwee kueh bowl and steam for 20 min. Chye Po Soaked Chye Po in water till not so salty. (I soaked and rinse the Chye Po for 4 times) Stir fry the Chye Po with chopped garlic till fragrant and add in 1 tbsp of dark soy sauce.

For many of us, food is not just something we consume merely to sate our physical needs for survival. Extending far beyond that, food is what we enjoy with our loved ones, friends and family, as a …

Ingredients: Syrup 180gm Gula Melaka 300ml water 6 pieces pandan leaves - wash and tie knot Boil all the above together and leave aside to cool. 300gm self raising flour 1tsp baking powder 1tbsp butter Method: 1. Sieve flour and baking powder together. 2. Add flour into cooked Gula Melaka scrup, whisk till smooth with no crumbs then add in butter and mix into a smooth batter. Prepare a pot of boiling water. Pour mixture into moulds, filled to almost the top and put to steam. 3. I used small mould and steamed on high fire for 18 to 20mins.

My journal as a Singaporean home baker and cook on tried and tested recipes.

When I was younger, I’ve always looked forward to Chinese New Year because of all the wonderful goodies that we get to eat! Among all the snacks, my favourite has to be the Indonesian Thousan…

Dessert is not negotiable in our house. Hubs daily craves something sweet after dinner, and glares balefully at my proffered plate of fresh fruit, when guilt drives me to seek healthier alternatives. It's only minutes before he'll be opening and closing the fridge and pantry cupboard doors in search of something for his throbbing sweet tooth. Determined resistance on my part only sends him down to the McDonald's outlet five minutes away on foot, for his cinnamon melts fix. I now know better than to even start peeling an onion for the main dish, if dessert isn't ready and waiting. This delicious Malay kueh (cake in Malay) is one of his favourites as it's wobbly, creamy with coconut milk and amazingly fragrant because of the ridiculous amount of pandan leaves I use to flavour it. That gorgeous jade-like green did not come out of any bottle, let me tell you. Bakar literally means to burn or burnt in Malay, though in this case, it refers to the fact that this is baked, rather unusual for Malay cakes as most of them are either steamed or grilled over direct heat. The name kueh kemboja is either a reference to Cambodia or to a flower called bunga kemboja (frangipani) as this is traditionally baked in a flower shaped mould. Sadly the beautiful metal mould is increasingly hard to find in shops so I made mine in a roasting tin. My boys love how much this tastes like kaya (coconut milk, pandan and egg custard). I love how almost ridiculously easy it is, with one proviso; you really have to blitz the pandan leaves with water and squeeze the very life out of them to get that beautiful colour and aroma no extract or essence can give, no matter how "nature identical" the label insists it is. I have the greatest admiration for the good folk in their labcoats who toil to give us all manner of flavourings and aromas in handy little bottles, but I have to say that the humble pandan leaf has bested them all. To this day I have not found a pandan flavouring or essence that comes close enough to the real thing. If you have sensitive skin, please get a pair of gloves on before you start squeezing. I have pretty hardy skin, but squeezing out pandan juice always turns my hands red and maddeningly itchy, especially at the webs of skin between the fingers. Extremely uncomfortable and completely avoidable, so please, not without protection ;) Mum too loves these gooey green slabs of coconutty goodness, but she can't bite into one without remarking about the sesame seeds I love to sprinkle on top with abandon. She insists that in her youth (I don't even want to tell you how long ago that was!) the kueh bakar she ate never, ever had sesame seeds on them so she finds them an odd and intrusive addition. I can't remember ever eating a slice without a layer of pearly white seeds crusting it. So, leave them out if you're in mum's camp, or sprinkle them over, if like me, you love playing with your food, and testing the laws of physics. They do add a scrumptious nuttiness and seem to prevent cracking on top too. But what I appreciate most about them is their visual appeal and how they stop the slices looking like green pencil erasers. Don't tell me you don't see it too ;) Prep 20 mins Cook 45 mins Makes 24 slices as pictured 12 pandan leaves, washed, and cut into short lengths 200 ml (1 cup) water 5 eggs 200 g (1 1/3 cups) sugar 1/2 tsp salt 500 ml (2 1/2 cups) coconut milk 175 g (1 3/4 cups) plain or all purpose flour 2 tbsp sesame seeds Preheat oven at 165 C . Generously grease a square or rectangular baking tin with butter. Put pandan leaves and water into a blender and blitz until smooth. Pour mixture into a fine strainer and squeeze out the juice. You should have 1 cup of juice (200 ml). Discard the pulp. Combine eggs, sugar and salt in a large mixing bowl and stir with a whisk until well combined and sugar has dissolved. Don't overbeat or the batter will rise dramatically in the oven then sink and form a depression in the middle. Doesn't affect the taste, but not very pretty. Stir in the coconut milk and pandan juice. Gently whisk in the flour in two or three lots. Again, don't overbeat. Strain batter to get rid of lumps, into the greased tray. Sprinkle over the sesame seeds in a more or less even layer. Bake for 45 minutes or until set and sesame seeds are a pale gold. Remove from oven and cool before slicing into rectangles, squares or diamonds. If you're feeling artsy, cut out shapes with cookie cutters.

i made this white coffee huat kueh one year ago. Today it revisit in the kitchen. Made a bit of changes. Still it’s soft and fluffy in texture… Make 7 standard muffin size. 250g self ra…

When I first learnt about the LiveStrong With A Taste Of Yellow event at Tartelettes' website, I knew I had to be part of it - for a coup...

Happy Chinese New Year and may the year of Tiger bring lots of good wealth, good health, good food to one and all! A quick one befor...

INGREDIENTS: 150gm Rice Flour 12gm Wheat Starch 5gm Corn Flour 1tsp Salt 2tbsp Cooking Oil 410ml Water 400ml Hot Boiling water ------- Chai Poh Topping Preserved Chopped Turnips: 150gm Chopped Chai Poh (菜脯) Preserved chopped Turnips 2 cloves chopped Garlics 1tbsp Sugar 1tbsp Dark Soy Sauce 2tbsp Corn Oil or any cooking oil ** if you prefer lighter chai poh colour, can reduce dark soy sauce Method for Chai Poh: 1. Wash and drain the chai poh. 2. In a saucepan, heat up 2tbsp oil, add in chopped garlics, fry until aromatic. 3. Add in chai poh, continue to fry, add sugar and dark soy sauce and mix well. 4. Fry until aromatic, turn off fire. 5. Serve as topping for chwee kueh. --------- Method for Chwee Kueh: 1. In a mixing bowl, add rice flour, wheat starch, cornflour, salt and oil together. Add 410ml of water until smooth and no crumbs. 2. At this point, slowly pour in 400ml hot boiling water and stir constantly. 3. Cook the batter over medium-low fire (using double boiling method) until slightly thickened. Pour the batter into a 8x8" tray. (apply a layer of thin oil on the tray) 5. Prepare a wok with water and a steaming rack for steaming. 6. Once the wok water is boiling, place the tray of batter to stream. 7. Cover and steam over medium fire for 15 to 20 minutes until set. 8. Remove the cooked chwee kueh from the wok and leave it to cool. 9. Cut, topped with fried chai poh and serve. 10. Enjoy 😊

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UPDATED POST ON 8-11-2014 This updated post is to simplify the preparation of chwee kuih using microwave oven. It needs only about 2 minutes (depending on the thickness) of the kuih you want. The advantages of using microwave version are: It is much faster Easier to prepare a small quantity to curb cravings Less washing […]

It's been a very long time I buy Soon Kueh 笋粿, as I do not really like those selling at the hawker centre or food court. Therefore my kids ...

These lovely blue sugar-free and gluten-free Ang Ku Kuehs get its natural hues from dried blue pea flowers. They can be filled with mung bean paste or peanut paste. I love how soft and chewy the skin is, they are best enjoyed with coffee or tea for breakfast or anytime of the day as a snack.