These Malaysian desserts are simple, sweet, and so tasty! From cakes and cookies to shaved ice and soups, try these Malaysian treats today!

(面煎糕)- by May Seow 材料: A: 普通面粉-300g(我用面粉) 糖-100g 水-320ml 鸡蛋-1粒 发粉-1茶匙 苏打粉-1/2茶匙 B: 花生碎-(我是用便装的花生粉,里面已经是加了糖份,所以我就没再加糖了) 糖 planta 罐头玉米酱 做法: 1)将A材料拌均匀。 2)烧热不沾锅,倒入适量面糊,洒上汤5。 3)煎至金黄色,放少许planta,洒上花生碎,加入适量玉米酱。 温馨提示: 如果口感要脆,玉米酱要少。馅料多了就会变软。(因为玉米酱有水份) 妈 咪,我只做了食谱的一半,只有6片小小片的而已,我是用煮面的不沾小锅来做的。我用盛汤的小勺子来用,一勾做一片。在做的过程的洒糖部份,我是用手来拿少 许的糖洒在面糊上。最后在放了玉米酱之后,我用一个铁匙在旁边转一个圈,然后再用另一个汤匙一起把面煎糕对折成一半拿起就完成了。希望你们会喜欢。 Materials: A: Plain flour-300g (I used flour) Sugar-100g Water-320ml Eggs -1 grain -1 Teaspoon baking powder Baking soda - 1/2 tsp B: Peanuts - (I used plainclothes peanut powder, which is already added sugar, so I have not adding sugar a) Sugar planta Canned corn sauce Practice: 1) A material mix evenly. 2) Heat a non-stick pan, pour the right amount of batter and sprinkle the soup 5. 3) fry until golden brown, put a little planta, sprinkle with chopped peanuts, add some corn sauce. Tips: If you want crisp taste, less corn sauce. Fillings and more will become soft. (Because there is moisture corn sauce)Mommy, I'm only half the recipe, only six small pieces of it, I was using a non-stick cooking pot to do. I use a small soup spoon to use, one to do a hook. Sprinkle the sugar part in the process of doing, I was a little hand to come and collect sugar sprinkled on the batter. Finally, after the release of the corn sauce, I used an iron spoon next to the turn in a circle, and then put together another tablespoon fried cake face folded into half to pick up is complete. I hope you like it.

"Learning how to crimp a curry puff perfectly is one of my earliest food memories. From the age of six, I used to practise obsessively on Play-Doh. If you can't manage the crimping, the job is easily done by using the tips of a fork to press down on the seams. As long as they're adequately sealed, they will go down the same way. For those longing for a sauce, there is no need – these moreish little parcels are a crowd-pleaser, full of flavour and traditionally eaten as is." Poh Ling Yeow, Poh & Co.

Malaysia’s fascinating culinary heritage reflect its multiculturalism. The country is a melting pot of cuisines from across the east. Walk down any hawker stall street in Kuala Lumpur or Penang, Ma…

Soto Daging (Beef Soto) is a Malaysian dish comprising cubes of compressed rice sitting in a richly spiced beef broth, served with tender slices of beef, bean sprouts and sometimes potato croquettes (known as begedil), and then garnished with crispy fried shallots, chinese celery (or coriander leaves) and spring onions. My favourite part of the dish is the hot chilli soy sauce, which we call "kicap cili". It is a simple blend of finely chopped bird's eye chillies, garlic and soy sauce, and is usually mixed into the soup just before eating. The heat from the chillies together with the garlicky soy sauce somehow adds extra depth to the flavours of the soup and gives it the drool-factor (in fact, I am salivating right now trying to describe it). Nasi Impit (Compressed rice) You may have also heard of Mee Soto, which is typically made with chicken instead of beef, and uses noodles instead of compressed rice. The broth is usually lighter in terms of both flavour and colour, and is quite delicious too. However, I tend to prefer the stronger flavours of the beef version which pairs perfectly with the soft cubes of rice. I made two types of chilli sauce for the beef soto, although just to have either one is perfectly fine. One was the kicap cili, which is the soy based one, and the other was an Indonesian style sambal that is simply made with chillies, garlic and candlenuts. In making the sambal, the chillies are first boiled together with the candlenuts, which softens and brings out the sweetness of the chillies. This sambal is really easy to make and you can season it with salt and sugar to your liking. You can either mix it into the soup, or use it as a dipping sauce for the beef. Any leftover sambal can be refrigerated for other uses, to dollop on your rice, or use for stir-fries or roast chicken etc. Kicap Cili (chillies in soy sauce) - I used regular chillies instead, but green bird's eye chillies would be ideal I don't think I have come across any restaurants in Sydney which serves Soto Daging, although the Indonesian-style Soto Ayam (chicken soto) is relatively easier to find. So, I'm sharing this recipe for Soto Daging which my mum has been making for our family for many many years. It has been one of the "popular requests" alongside her equally delicious Mee Rebus, another one of my favourite dishes from home. The broth itself is quite easy to prepare, and just takes time to cook until the beef is tender. The compressed rice should be made a few hours ahead as it needs time to "compress" until it's firm. The chillies just need a bit of pounding with a mortar and pestle. And there you have it, home-made Soto Daging enough to feed a party of six. I found that it tastes even better the next day after the flavours have developed and makes the broth even tastier. If you don't want to make the compressed rice, you can choose to serve it in a bowl alongside a plate of steamed white rice instead. Either way, it's delicious (and don't forget the chilli!). Soto Daging (Beef Soto) Recipe Ingredients 800g (28 oz) gravy beef or chuck steak (or substitute with 1 whole chicken if you prefer) 1 stalk lemongrass, bruised 1 1/2 cm (1/2 inch) galangal, bruised 1 inch ginger, bruised 1 cinnamon stick 4 cloves 4 cardamoms 1 1/2 star anise 1 bay leaf 6 cups water Blend together: 5 shallots 3 cloves garlic 1 1/2 tsp black peppercorns (ground/pounded) 5 tsp coriander powder 1 1/2 tsp ground cumin 1/2 tsp ground fennel Garnish: Chopped chinese celery or coriander leaves Crispy fried shallots Chopped scallions Accompaniments (see below for recipe): Compressed rice Bean sprouts, briefly blanched with boiling water Kicap Cili Sambal (optional) Method Bring the 6 cups of water to a boil in a large pot. Add beef (leave them whole, do not slice yet), lemongrass, galangal, ginger, cinnamon, cloves, cardamoms, star anise and bay leaf. Bring to a boil and gently simmer for about 2 hours until beef is tender. Strain the stock and put back in the pot. Set the beef aside to cool, then slice thinly into bite-sized pieces. Heat up some vegetable oil in a pan/wok and fry the ground/blended ingredients for 5 minutes until fragrant. Add this to the strained beef broth and bring to a boil. Simmer for 20 minutes.Top up with a little water if the broth has reduced slightly from boiling the beef. Add in the sliced beef and simmer briefly. Add a pinch of MSG if you like. Place a few cubes of compressed rice in a individual serving bowls, top with blanched bean sprouts. Ladle the soup and beef into the bowls. Garnish with coriander leaves, shallots and scallions. Serve hot with Kicap Cili and/or Sambal. Recipe for Accompaniments Compressed rice (Nasi Impit) Recipe Ingredients 3 rice cups of raw white/jasmine rice (450g or 540ml) Approx 1 litre water 3/4 tsp salt Method Wash rice with water several times and rinse until water is clear. Place in rice cooker and top up with water. It should come up to higher than the mark for "rice", somewhere between that and the mark for "porridge". Stir in the salt. Start the rice cooker. When rice is cooked, use a spatula to stir it around and mash it up slightly. Place in a large muslin cloth (or a large strong plastic bag will do too) and wrap it tightly and firmly to compress it. Lay it out flat in a tray and place a smaller tray on top of it, enough to cover the surface. Press it down firmly. Place weights over the tray to weigh down the rice, for example a heavy electric stand mixer, books, etc. Leave it for a few hours until it cools down. Then, remove and cut the rice into cubes with a sharp knife dipped in hot water. I reckon you can use a taut piece of string to cut it too. Kicap Cili Recipe Ingredients A handful of green/red bird's eye chillies, sliced 2-3 cloves garlic Soy sauce Pinch of sugar Method In a mortar and pestle, pound the chillies with the garlic until juices are released. Mix in the soy sauce and add a pinch of sugar. Serve! Sambal Recipe Ingredients 10-12 long red chillies, stem removed 4 cloves garlic 3 candlenuts Sugar and salt to taste Method Bring a small pot of water to the boil and add the whole chillies and candle nuts. Boil for 10 minutes. Drain. Roughly slice the chillies and place in a blender with the candlenuts and garlic. Blend finely. Add sugar and salt to taste. Serve! Simple Indonesian style sambal made with chillies, garlic and candlenuts

Thean Hou Temple in KL might not be as famous as the Batu Caves but it is just as beautiful if not more! Find out all you need to know before you go here

Apam Balik Malaysia Pancake Make 2 thick Apam Balik Ingredients: 120g all purpose flour/ plain flour 30g corn flour 2 tbsp fine sugar 1/2 tsp baking powder 1/2 tsp baking soda 1 kampung egg 1/8 instant yeast 225ml water Pinch of salt Filling: (depends on individual favorite) Butter Peanut chunk or ground peanut Corn cream Coconut flakes or shredded coconut Sugar Note: ** Choose any combination of the filling at above as you like to spread in your Apam Balik. The fillings is usually contain peanuts and sugar with a tiny dollop of butter but some might put sweet corn and fresh grated coconut in it. **You can put any sweet fillings like red beans, sweet coconut, nutella, chocolate, or kaya to your Apam Balik. Method: 1. Sift the all purpose flour, corn flour, baking powder & baking soda into a bowl. 2. Add sugar, salt, instant yeast, egg & water. Whisk until well combined. Cover it with cling wrap. Let batter rest & chill in fridge for at least 30mins. (I rest more than one hour) 3. Heat up a non stick pan. Pour a ladle of the batter into the pan & fry the pancake. When you see the tiny dents of the halfly cook pancake, spread filling on top of it. Wait until the pancakes cooked, which means your pancake should looks golden brown on the side has direct contact with the pan. And it's easily fold in half. That's it!

Recipe credit to Erika Lim Ingredients for approx 100 Love Letters 125g Plain Flour 125g Tapioca Flour 210g Confectioner's Sugar 1TBS Margarine/Butter 2 Egg Yolks 1 Can of Coconut Cream (shake well before opening) Water 1 tsp Salt (to taste) 1 tsp Vanilla Crystals (to taste) Equipments: One 12mm pin for rolling Butter knife to remove cake from pan Chopping Board/Mat to roll on Love Letter machine *paper towels to wipe away excess oil between each round Method: 1. Sift together plain flour, tapioca flour and sugar 2. Add in margarine and egg yolks and combine 3. Once the margarine turns into small crumbed pieces, gradually add in coconut cream. Add in portions to avoid lumps of flour. 4. If the consistency is still quite thick, add some water until mixture is slightly runny. If you lift the mixture up, it shouldn't make any ribbons. 5. Add salt and vanilla crystals to taste. We just crystals instead of essence as we want to avoid any more liquids. This gives the cake a little more crisps when you cook it. *note: we used our hands to mix just because. but do not use a beater as we do not want to put too much air in. you can use a spatula. 6. When you're happy with the taste of the batter, pass it through a sieve to remove any lumps of flour/margarine. 7. Beat mixture for about 30seconds to get some air in. 8. Grease the Love Letter machine with some oil, then heat it up. 9. When hot (usually it has some kind of light indication) - ladle the batter onto each rounds and close the lid. Batter should cover about half of each round. If your machine was like mine and had a ring in the middle, do not go past that middle ring; in fact your batter shouldn't even be near the ring. Might take a few tries to get the right amount. 10. After about 30sec, open the lid to see how brown it is. The right colour would be a lightly golden brown. Time may vary between each round so keep checking. *note: the coconut milk gives off some oil after you cook it, so wipe any excess oil every 2 rounds. I realised that if you don't, the chances of the batter sticking to the lid is high, and also if you open it too early the batter might move when you open it, thus ruining the pattern. *note: if your machine was anything like mine - which heats up via a coil; you might find that the batter cooks unevenly, resulting in slightly whiter areas. 11. when the colour is right, quicky scrap off ONE piece at a time as contact with air hardens the cake. Roll fast - if you have uneven surface, roll the lighter side towards the darker side. Repeat. 12. Cool and serve or store in a container lined with baking paper. Happy Chinese New Year!

INTRODUCTION This is long awaiting post. Hiding in my list of recipes to be issued for more than 2.5 months. I told myself that I shall not hold on this recipe anymore. Fish soup bee hoon is very c…

Working in a cluttered and disorganized workspace can be stressful and overwhelming. It can also negatively impact your productivity and ability to focus on tasks...

Kolo Mee prepared using Hong Kong Mee INTRODUCTION I remembered I started my long post on the famous Sarawak Laksa with these few words…. “Like any other Sarawakians, I am proud of our own version …

Bubur ChaCha is one of my favourite dessert of all! Love this colourful bowl of sweet fragrant coconut broth with homemade chewy tapioca pe...

¤ Teochew Orh Nee ¤ Recipe: -500g Yam -100g ginkgo nut -200ml coconut milk & 200ml milk (I omit the milk & use all coconut milk,forget about calories^^ ) -3 Tbsp oil or shallot oil - 4-5tbsp of sugar Method: 1. ) Steam the yam for 20mins.Till fork can pierced through. 2. ) Remove the shell of the ginkgo nut & boil for 20mins. 3.) Remove the skin & the stem of the ginkgo nut & set aside. Boil in sugar water. Leave aside. (you can use canned ones too.) 4.) Mashed the yam.(Can leave aside some roughly mashed to add in the yam puree if you prefer a more chunky bite.) 5.) Blend the steamed yam,coconut milk till smooth. 6.) Heat the oil in a wok. Pour in the blended yam purée & sugar cook over low heat for15mins. 7. ) Stir the yam purée constantly to prevent burnt. 8. ) Serve in a bowl & arrange the ginkgo seeds on top of the yam paste. Drizzle some coconut cream. *Note: remember to clinch wraptheorh nee if not serve to prevent the orh nee from drying up

***Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q Chwee kueh - By Fiona Lau 150gm rice flour 15gm wheat starch 15gm corn starch 1/2 tsp salt 2 tbsp oil 200ml room temp water 500ml boiling water Method Add rice flour, wheat starch, corn starch, salt, oil and 200ml water and whisk till mix well. Place bowl in water bath and add in 500ml 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 chwee kueh. Place the mixture in chwee kueh bowl and steam for 20 min. Topping 15 tbsp shallot oil 180g chopped Sweet dried radish 30g Garlic (chopped) 50g Shrimp (chopped) 2 tbsp sugar ½ tbsp dark soya sauce 2-3 chilli padi (chopped) 1-2 tbsp little water- final part *** Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q

Reciepe for Min Chiang kueh ,,, 300 gm -- plain flour , 2 -eggs, 375ml -water , 60 gm - sugar , 1/2 tsp alkaline water - (lye water) 1/2 tsp yeast, 1 tsp soda powder , 1 tsp baking powder, Method------ Egg , sugar ,beat till fluffy than at in yeast stir a while than at water , plain flour, soda powder , baking powder . let it set for half an hour till u see bubble. that all. heat up your non stick pan till very hot than spoon a ladle of the batter on you pan n make a stir round it for the side to be crispy. see a little brown than at your peanut on it than fold in half than dish up. method peanut mix with sugar that all. I cover the batter for a while cos when I went n purchase the min chiang kueh at the store I was the ppl doing it ,so I follow only that all

Pineapple Acar - By Fiona Lau Ingredients: 1/2 tsp salt 1 big onions 6 green chillies 1 pineapple 1 carrots 1 cucumbers 6 tbsp of sugar 6 tbsp of white vinegar preparation : 1. cut all vegetables, chillies, pineapple, onions and carrots 2. pour sugar, salt and white vinegar on mixed pickle ( cucumber,carrots,chillies,pineapple, onions) 3. soak for 20 minutes 4. ready to serve. simple and yummy

Race organisers admit that scrapping the Malaysian Grand Prix

I got this recipe from My Resipi was thinking to make some and keep them in the freezer for tomorrow's breakfast but I could not wa...

My definition of good vegetarian food is the kind which you enjoy without even realizing that it is vegetarian. Poh Piah falls into this category. Ok, some Poh Piah contain sliced prawns, but for me the sliced prawns actually add little value to the Poh Piah and I can easily do without them. What I […]

I've been using this recipe for years and now I would like to share with you. I suppose many of you might have your own recipe already but just a sharing. I used 2/5 of the ingredients from the original recipe just for both of us. I like this recipe because it don't need to be stirred all the time so that I can continue with other stuffs while cooking it. With the double boiling cooking method I always got a very smooth kaya. I reduced some sugar from the original recipe as I found it's too sweet for me. But it's very depends on you.

"Traditional steamed cake." Materials: A 3 eggs Flour 300g (sifted) 180g-200g caster sugar 200ml / 100plus soda -beat eggs and sugar until white and bubble form, add plain flour into 3 times and 100 plus, -mix well with a plastic spatula, stir in one direction! -pour into a 7-inch paper baskets, and then use the sugar to cross the center and steamer with large steamer 35-40 minutes. Note:-halfway cannot open the lid or add water Note:- advance preheat water, water must be boiling before steam the cake. . - I don't have bamboo basket, so I use ordinary steam tray tin 7' inch... .

Yam Cake - Orh Kueh 500-600 gm yam, cube 100 gm rice flour 1bowl dried prawns, chopped 1 tsp salt 1 tsp pepper 1/2 tsp five spice powder 400 ml water (to mix with rice flour) 300 ml water (to cook the yam cubes) 4 tbsp oil for cooking Garnishing Ingredients: Spring onion Red chillies Fried shallots Some fried dried prawns Method: Heat up oil and stir fry the chopped dried prawns till fragrant. Dish up. Stir fry the yam cubes in the remaining oil. Add in salt, pepper and five spice powder. Add in 300 ml water. Cook till the yam cubes have absorbed all the water. Dish up and mix with the rice flour batter (100 gm rice flour add in 400 ml water). Mix in 1/3 of the fried dry prawns and pour into a greased tray to steam with high heat for 30-40 mins. Leave to cool before sprinkler the garnishing ingredients on top

Kolo Mee (Noodles) is one of the most popular, readily available (locally) wholesome meal for the locals and visitors alike. It is a substitute staple food for rice. Eating is the past time of eve…

Apam Balik Malaysia Pancake Make 2 thick Apam Balik Ingredients: 120g all purpose flour/ plain flour 30g corn flour 2 tbsp fine sugar 1/2 tsp baking powder 1/2 tsp baking soda 1 kampung egg 1/8 instant yeast 225ml water Pinch of salt Filling: (depends on individual favorite) Butter Peanut chunk or ground peanut Corn cream Coconut flakes or shredded coconut Sugar Note: ** Choose any combination of the filling at above as you like to spread in your Apam Balik. The fillings is usually contain peanuts and sugar with a tiny dollop of butter but some might put sweet corn and fresh grated coconut in it. **You can put any sweet fillings like red beans, sweet coconut, nutella, chocolate, or kaya to your Apam Balik. Method: 1. Sift the all purpose flour, corn flour, baking powder & baking soda into a bowl. 2. Add sugar, salt, instant yeast, egg & water. Whisk until well combined. Cover it with cling wrap. Let batter rest & chill in fridge for at least 30mins. (I rest more than one hour) 3. Heat up a non stick pan. Pour a ladle of the batter into the pan & fry the pancake. When you see the tiny dents of the halfly cook pancake, spread filling on top of it. Wait until the pancakes cooked, which means your pancake should looks golden brown on the side has direct contact with the pan. And it's easily fold in half. That's it!

-Receipes 1 kg of glutinous rice , soak over night, than Banana leaves pre boiled it for a while 150ml of coconut milk , 50 cents of shredded coconut, hei bee hiem Method wash n steam the rice with a 1 tsp salt with the coconut milk till cook, shredded coconut fry till light golden brown like (kerisik) than at in your Hei Bee HIem n fry togather for a while than cool it, Banana leaves preboil than wipe it dry than put your rice , hei bee hiem n roll it tight n secure it with toothpick , that all .HEI BEE HIEM LAST FEW WEEK I AREADY UPDATEED. -----------U can pan fry ,or oven or bbq it till golden brown, I found it pan fry of bbq is faster than oven, the reason I pan fry it cos I want the rice to be hot n soft inside the filling n the rice oso . Happpy doing ladie ** The Hei Bee Hiem for this pulot u dun have to at in the kerisik on it. The orinigal wan dun put it. I just put in cos the Rice with the coconut milk i dun put much on it. Cos i prefer it with the hei Bee Hiem on it. U Ladies can try it n let me knows thks q Dear all

白糖糕 by Clara Fu Ingredients: 170g rice flour sifted... 130g castor sugar (use brown sugar if u want the brown version) 380g Water room temperature 3/4 tsp instant yeast (don't level the tsp) Method: 1. Put sifted flour n sugar in a pot. Make a well in center n pour water in. Mix well. 2. Over low/slow fire, heat the flour mixture while stirring continuously. Purpose is not to boil mix but jus to melt sugar n make mixture slightly thicken. 3. While stirring keep lifting up yr ladle to check if mix is starting to get "gooey". The moment u see traces of it STARTING to get gooey, remove from fire. Is ok if mix don't feel "thickened" 4. Sieve the mixture into a mixing bowl to get rid of any formed "starch/goo" . Cool the mixture over a pot on cold water. 5. Mix yeast with abt 1 tbsp of warm water (not hot or it will kill yeast). 6. Once flour mixture cooled, by now yeast should be slightly foamy. Pour into mixture n mix well. 7. Cover with clingwrap n leave it in a warm place for yeast to develop , about 1 hour. 8. When time's up u should see bubbles all over the surface of the mixture. Mixture is ready to be steamed. 9. Stir the mixture slightly and Pour into an oiled tray. Steam on high heat for abot 15-20mins. (Water should already be bpiling b4 u put tray in) Notes : if u hv no confidence in controlling the mixture from turning gooey, it's safer just to heat till sugar melt n remove from fire without the need to wait for the moment when it starts to turn gooey. Store kueh in containers or cover with gladwrap to prevent drying out. I don't like those overly sweet stuffs so if u want sweeter u can adjust sugar. Enjoy! ~

Sri Lankan Malay Pickle (Malay Achcharu),How to make malay achcharu sri lanka,Malay achcharu recipe with photos,easy malay pickle recipe

This delicious Malaysian dish is typically made by stuffing minced meat, usually lamb, and eggs inside the folds of a paper-thin flatbread. This vegan version with vegan sausage, is cooked with a mixture of spices and onions. Contrasted with the crispy-thin overlay of bread, it is deliciousness itself.

Australian Gourmet Traveller fast recipe for prawn sambal.

You can easily found curry laksa almost every single corner of Malaysia, from the North to the South. However, still different places give...

Recipe for Michelle's Laksa Ingredients 1 kg cooked laksa noodles -blanched and drained 1 kg grey shell prawn- remove shell,devein and blanch,slice half 200 g cooked skinless chicken breast - shredded(optional) 2 pieces fish cake - sliced 300 g beansprouts - boiled(optional) 4 pieces taupok - sliced 8 hard boiled eggs- slice half Cockles(optional) 1 cucumber - peeled and shredded( optional) Daun kesum (laksa leaves)- washed and finely shredded 1 Litre low fat milk(or coconut milk) 1 cup water 1 1/2 dsp unsaturated oil Dried Coriander leaves( for garnish) A) Grind into paste 30 dried chillies 10 small onions 12 buah keras( Candlenuts) 2 stalks daun kesum( Vietnamese Mint) - Laksa leaves (B) Grind coarsely 1 cup dried prawns - soaked 1/2 dsp belachan (shrimp paste) - roasted Useful tips: Soak dried prawns for at least 10 minutes and rinse to remove some of the dirt and salt. To prevent milk from curdling, bring to boil over low heat. Method Heat oil and fry ingredients (A) until fragrant. Add ingredients (B) and fry for 1 to 2 minutes. Add water and taupok and simmer gently for 10 minutes. Stir in milk and cook over low heat for another 5 minutes. Pour gravy over laksa noodles and serve with beansprouts, prawn, shredded chicken, egg, taupok and fish cake. Add daun kesum and cucumber as desired. Garnish with chillies and dried coriander leaves. Enjoy- best serve hot

Kueh baulu receipe Ingredients 120g plain flour 120g self raising flour 6 eggs 175g sugar 1 & half teaspoon baking powder 1 & Half tablespoon corn oil Method (1)Grease the mould with corn oil & put in ore heated oven 250c (2)Beat eggs & sugar with electric mixer until creamy & fluffy (3)Sift plain flour, self raising flour, baking powder into mixture (4)Stir well then mix corn oil (5)Spoon just enough batter into the pre heated mould (6)Bake 10mins or until golden brown