Wednesday, February 13, 2013

Buttery Almond Squares Cookies

This was the most tedious cookies i have ever made !! but munching on it is very addictive !! Buttery , crispy with almond fragrant ....simply irresistible ...
Thanks again to Sonia of Nasi Lemak Lover for sharing this wonderful recipe

Even while updating my blog , i am still eating n eating on this cookie...

Recipe from Sonia @ Nasi Lemak Lover

190g butter ( I used Golden Churn Butter)
100g icing sugar
50g egg white
220g Top flour or Cookie flour ( I used Supreme Cake Flour)
2tsp custard powder ( I used Corn Flour)
50g ground almond

Almond flakes
For egg wash-3 egg yolks + 1tbsp milk

1. Cream butter and icing sugar on low speed for 1 minute. Scrape mixing bowl and continue to mix on medium high speed for 3-4minutes till light and fluffy.
2. Add in egg white and mix on medium high speed for 1min.
3. Add in ground almond, mix well. Sifted in cookie flour and custard powder. Mix for 1 min to form soft dough (dough is wet).
4. Spread the dough onto the tray. Cover a plastic sheet on top and roll evenly with a rolling pin. Remove the plastic sheet.
5. Bake in a preheated oven at 170C (lower rack, fan forced) for 4mins until half cooked. 
6. Take out from oven and let cool for 1min. Use a pizza cutter or knife, slice into rectangles.
7. Brush with egg yolk and place two pieces of almond flake on each of the cookie repeat until finished. 

I am submitting this post  to Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Love

Baked Nian Gao aka Mochi Cake

This Baked version of nian gao is simple & easy to make. Try it !

Recipe as below :-

1 packet glutinous rice flour
1 tin coconut cream ( i used Ayam Brand)
1 tin Ideal Milk
2 eggs
2tsp Baking Soda
125 ml melted butter
2 cups Molasses Sugar

Mix well eggs, melted butter and Molasses Sugar .
Then add in coconut cream & ideal milk. Mix till well combined.
Lastly add in glutinous rice flour with 2 tsp baking soda. Mixed till well combined.
Pour the batter into a 8" x 8" baking tin greased and lined the bottom of the tin with baking paper.
Baked at 180 C for 30 mins.

Let cool in the tin. When cooled, invert the cake and served the next day.

 This Baked Nian Gao is well received by everyone during our house celebration on the eve of chinese new year !! LOL!! everyone kept asking for recipe here it is i have posted here...:)

I am submitting this post  to Chinese New Year Delights 2013 hosted by Sonia of Nasi Lemak Lover

Sunday, February 10, 2013

Kue Lapis Legit Indonesia


Kue Lapis is a must for New Year Celebrations, be it Malays or Chinese.

This year i decided to make this lapis and the recipe i chose was with lesser egg yolks (for health conscious!! LOL!)

Recipe adapted from Bisausatoi

The recipe is cocoa mocha flavoured , but i did not add it. Instead i add only 2tsp vanilla essence.


This time i managed to get more even layers.

This Lapis is a bit too dry for my likings....will try another recipe if i am going to make Kue Lapis again

Happy Chinese New Year 2013 !

Hello Everyone !!! Today is the first day of CHinese New Year 2013 . Yesterday we have a small celebration at home because it was my dad's birthday as well.

My Bakes for this year , pineapple-roll-nastar, black currants danish butter cookies, Melting moments (will share the recipe soon) & Buttery thin almond squares

Decorations in my house 

This Pamelo and sarawak oranges were from my garden 

I made a simple traditional butter cake with creamwell butter cream frosting (will share the recipe soon) for my dad's Birthday Celebration

Make some Green tea Macarons with buttercream and Chocolate Macaron with Nutella fillings

This was the Kue Lapis Indonesia & Baked Nian Gao (Mochi Cake)- will share recipe soon

Koi Fish Jelly - will share recipe soon

Wishing you a very Happy, Healthy, 

Prosperous Lunar Year. 


Monday, February 4, 2013

Pineapple Roll (Nastar)

I saw Sonia's Blog kedai Runcit did sell the nastar press mould, so i quickly buy it from Sonia.

Actually this press mould is quite difficult to press out the dough..
Recipe from food-4tots

Pineapple paste :-
2 Large (about 900 gm after skin off) pineapple
3 cups sugar

Grate pineapple using a grater. Put one grated pineapple to cook on medium fire in a wok till 80 percent  of the juice evaporated, then add in the next grated pineapple. Continue to cook till 80 percent of the juice evaporated, then add in all the sugar.
Cook till it turned into paste, not too dry and not too wet (too wet your paste will turn mouldy quickly)
left to cool completely at room temperature . Store in fridge for easy rolling.

Dough :-

250g unsalted butter (at room temperature)
50g icing sugar
2 egg yolks
360g plain flour mixed with 2 tbsp corn flour (sifted)
¼ tsp salt
Pineapple filing (Take 6g or ½ tsp heapful of filling and shape into a small elongated roll).
Egg wash – 1 egg yolk + 1 tbsp milk
  1. Preheat oven at 160°C. Line a baking tray with grease-proof paper.
  2. Cream butter and icing sugar until light.
  3. Beat in egg yolks, one at a time.
  4. Add in salt and beat until fluffy.
  5. Fold in sifted ingredients (divided into 2-3 times) and mix into a firm dough.
  6. Leave aside for 30 minutes.
  7. Put the dough into a pineapple roll pastry press or mould, and then press out into a strip of 5cm length.
  8. Place pineapple filing at one end and roll up the pastry, as in a Swiss roll, enough to enclose the jam. Do not overlap the pastry. Cut off the excess pastry.
  9. Put the rolls on the baking tray. Brush with egg wash.
  10. Bake in preheated oven for 15 minutes and turn the baking tray 180 ° and continue to bake for 2 minutes or until golden brown.
  11. Leave to cool before storing.

Sunday, February 3, 2013

Baked Fragrant Peanut Roll

Delicious, fragrant, crunchy, addictive.... these peanut roll is simple and healthy version because it was baked !

Recipe from

I am submitting this post to Chinese NEw Year Delights 2013 hosted by Sonia Of Nasi Lemak Lover

Chocolate Macarons with Nutella fillings

This was my second success macarons!
Recipe is the same as the strawberry macaroons, except that i add in 1 tsp of cocoa powder instead.