Banana Pancakes

Banana Pancakes

Recipe source :  The Malaysian Cookbook

Bananas grow abundantly in Malaysia. We have a wide selection of bananas to choose from. Almost all varieties are tasty. 

My favourite is "pisang mas" and I shall use them to make banana pancakes for breakfast today.

Ingredients

2 eggs, beat until light
20g sugar
120g self-raising flour
1/ tsp salt
2/3 cup coconut milk
5 bananas, mashed
margarine or cooking oil, optional

Method

1.  Mix together beaten egg, sugar, self-raising flour, salt and coconut milk to form a batter. Mix well.
2.  Heat a non-stick frying pan until hot.
3.  Add margarine or cooking oil to non-stick frying pan (optional).
4.  Pour in 2 tbsp of batter and turn frying pan so that the batter is spread out evenly.
5.  Fry until brown on both sides.
6.  Dish up and serve with banana slices. 

I am linking this post to Little Thumbs Up

The theme for March 2015 is Banana

Hosted by BitterSweetSpicy

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Cookies : Chocolate Chip Ginger Nuts

Cookies : Chocolate Chip Ginger Nuts

Recipe source :  Delia Smith

One can never have too many cookies for Chinese New Year. No matter how much you baked the cookies are capable of performing the disappearing act all on its own! Well, you see, nobody will know how the cookie jar becomes empty!

Ingredients

50g cooking chocolate, chopped into little chunks
1 tsp ginger powder
110g self-raising flour
10g cocoa powder
50g butter, cut into cubes
1 tsp bicarbonate of soda
40g granulated sugar
20g almond nibs
2 tbsp golden syrup

Method

1.  Preheat oven to 180 degree C.
2.  Sift self-raising flour, cocoa, ginger powder and bicarbonate of soda into a mixing bowl.
3.  Using your fingers, rub in the butter until the mixture resembles breadcrumbs. Stir in sugar, chopped chocolate chunks and almond nibs.
4.  Add in golden syrup and mix everything together with your hands.
5.  Divide mixture into 16 equal portions and roll each portion to form a ball.
6.  Flatten the ball slightly and place on greased baking tray and bake for 15 to 20 minutes. 
7.  Cool completely and store into air-tight jars.

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders 

and co-hosted by Charmaine of Mimi Bakery House

I am submitting this post to Little Thumbs Up

The theme for February 2015 - Cocoa 

Hosted by Grace of Life Can Be Simple 
Organised by Zoe of Bake For Happy Kids

Cocoa, host by Life can be simple

and Doreen of My Little Favourite DIY

Please mention Cook and Celebrate: CNY 2015 in your post and link back to us, Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids. - See more at: http://www.bakeforhappykids.com/#sthash.GPYJr7yj.dpuf

I am also linking this post to Cook and Celebrate CNY : 2015
Orgainsed by Yen of Eat Your Heart Out , Zoe of Bake For happy Kids and 
Diana of Domestic Goddess Wannabe
   

I am linking this to Best recipes for everyone Jan & Feb 2015 Event Theme : My homemade cookies by Fion  Xuan Hom's Mom and co-host by Victoria Baking Into The Ether

Choc Chip Kuih Bahulu

Choc Chip Kuih Bahulu

Recipe source :  Adapted from Amy Beh ( The Star News paper 4/10/2005 )

There is a Malay lady near my office who sells oven fresh kuih bahulu. Her kuih bahulu are hot sellers. I often need to queue up to wait for her kuih bahulu. She sells the original ones as well and other varieties which look very colourful. But my favourite is her kuih bahulu with chocolate chips.

Since I have time during the weekends, I wanted to try my hands making it. I used Amy Beh's recipe, but I reduced the amount of sugar used and I added chocolate chips.

This is great for tea time over a cup of black coffee !

Ingredients

6 eggs
150g castor sugar
120g self-raising flour, sifted
120g plain flour, sifted
1/1 2 tsp baking powder
100g chocolate chips
2 tbsp corn oil for brushing

Method

1.  Beat castor sugar and eggs together in a mixer until white, for about 20 minutes.
2.  Fold in sifted flour, baking powder and plain flour. Mix well. 
3.  Add chocolate chips and stir to mix well.
4.  Heat a kuih bahulu mould in the oven until very hot. Brush with corn oil.
5.  Spoon batter with chocolate chips into the bahulu mould and bake at 200degree C for about 10 -12 minutes, or until golden.
6.  Remove the baked kuih bahulu with a skewer. 
7.  Brush the mould with corn oil again and repeat the process to spoon batter into the mould. 

I'm joining Best Recipes for Everyone September 2014 Event Theme: Chocolate Wonderland hosted by Fion of XuanHom's Mom

I am also linking this post to Cook-Your-Books #16  

hosted by Joyce of Kitchen Flavours

Chocolate Cake 巧克力蛋糕

Chocolate Cake 巧克力蛋糕

Recipe source :  Minnie

I got this recipe from my friend, Minnie years before blogs were started. She apparently got her supplies of great recipes for cakes and cookies from her aunt's cookbooks. And her aunt bought her collection of cookbooks overseas. 

I have been making this chocolate cake ever since. Just a few easy steps to follow which is almost fuss-free baking and the ingredients required  are very basic. That's what I like best!


Do use good quality butter instead of margarine. It really makes a great difference.

This recipe is among the few trusted recipes that I hold dear to my heart. 

Simply scrumptious! 

Ingredients

10 eggs, separate the whites from the yolks
4 oz plain flour
4 oz self-raising flour
2 oz cocoa powder
12 oz castor sugar, divide into two portions
1 1/2 pieces butter ( 375g)

Method

1.  Sift the flour, self-raising flour and cocoa powder together.
2.  Use 6oz of the sugar and cream this with butter until light and creamy. Add egg yolks, one at a time and beat well after each addition. Remove.
3.  Whisk remainder half of sugar with egg whites until stiff.
4.  Fold in the two beaten mixture and add in the sifted flour. 
5.  Pour batter into a greased 9 inches square tin. 
6.  Bake in a preheated oven at 180 degree C for about 35 to 40 minutes. Insert a skewer into the cake. If it comes out clean, the cake is done.  

I am linking this to Little Thumbs Up

The theme for June 2014 is Butter

Hosted by  Spice Up My Kitchen

This event is organised by Zoe of Bake For Happy Kids 

and Doreen of My Little Favourite DIY

Orange Marbled Chiffon

Orange Marbled Chiffon

Recipe source :  Amy Beh

This marbled chiffon cake is light and fluffy. 

I like the citrus orange flavour combined with cocoa powder. It is very soft and nice.  

Ingredients

5 large eggs, separated
135g castor sugar
1/4 tsp cream of tartar
1/4 tsp salt
65g corn oil
1/2 tsp vanilla essence
1 tbsp freshly squeezed orange juice
1 tbsp passion fruit pulp                    ( I used orange pulp)
Grated rind of 1 orange
95g self-raising flour                           ) sifted together
20g cornflour                                       ) twice
1 1/2 tbsp cocoa powder                  )
1 1/2 tbsp water                                 ) Mix into a paste

Method

1.  Place egg whites with half of the castor sugar and cream of tartar and whisk until stiff and hold its shape.
2.  Whisk egg yolks, remaining sugar, salt, orange juice, vanilla essence and corn oil until light and thick.
3.  Add sifted flour  and continue to whisk until well combined and smooth.
4.  Gently fold egg white mixture in 3 -4 batches into the egg yolk mixture.
5.  When evenly blended scoop out one ladle-full of batter and add cocoa paste and mix until well blended.
6.  To the remaining chiffon mixture, add orange rind and pulp. Fold into mixture.
7.  Pour half of orange batter into an un-greased 22 cm spring form chiffon tube pan.
8.  Spoon half of cocoa batter over the orange batter. Top with remaining orange batter.
9.  Add the remaining cocoa batter. Use a satay skewer to swirl the cocoa batter to form a marble design.
10. Bake in pre-heated oven at 180 degree C for 25 minutes or until done.
11.  Invert pan and allow cake to cool completely before easing it away from the sides of the pan with palette knife.

Oops, the top got slightly burnt!

But still the marble design was pretty

I am linking this to Little Thumbs Up

The theme for April  2014 is Orange, 

hosted by Anncoo Journal

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Sandwich Orange Cake With Orange Custard Filling

Sandwich Orange Cake With Orange Custard Filling

Recipe source :  Ellice Handy

This recipe has been with me since 1976, the year I started collecting recipes and cookbooks. 
Back then Ellice Handy's recipes were popularly featured in magazines like Her world and Female. I have a few of her cookbooks and numerous cuttings collected from magazines of that era. All these years I had drooled over her recipes and had bookmarked many more to try out. The problem is finding the time and getting round to do it!

This was among the many recipes I had bookmarked over the years. Well, I know it had taken me an unduly long time but as the saying goes, " It's better late than never".

It is very satisfying for me to finally eat and taste this cake after drooling over it for so many years! The custard is good! I like the tangy and citrus flavour of this cake. 

Thumbs up!

Ingredients

4 oz castor sugar
5 oz butter
6 oz self-raising flour, sifted
2 eggs
1/2 orange rind, grated
4 tbsp orange juice
a few drops of red food colouring

Method

1.  Cream butter and sugar till light and fluffy.
2.  Add eggs, one at a time, beating well into the mixture.
3.  Add orange rind, flour, a little at a time folding in. Add orange juice when the flour is well blended into the mixture.
4.  Grease two cake tin and line them with greaseproof paper.
5.  Pour in half the cake mixture into one tin.
6.  Then add a few drop of red food colouring to the remaining cake mixture.
7.  Bake for about 30 minutes at 180 degree C.
8.  Cool cakes before sealing the two cakes with orange custard filling.

Orange Custard Filling

1/4 cup orange juice
1/2 orange rind, grated
1/4 cup evaporated milk
1/2 cup water
2 tbsp sugar
1 tbsp butter
3 tbsp custard powder mixed with 2 tbsp water to form a smooth paste

Method

1.  Mix all ingredients except custard powder and butter in a pan and bring to a boil.
2.  Remove pan from heat and pour in custard powder paste, mixing it gently.
3.  Put pan back on heat till mixture boils. Add butter and remove from heat.
4.  Allow to cool a little before using it as filling for the cakes.

 

I am linking this to Little Thumbs Up

The theme for April  2014 is Orange, 

Hosted by Anncoo Journal

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am also linking this to Cook-Your-Book # 11

 

Organised by Joyce of  Kitchen Flavours

Apple, Dried Cherry & Almond Loaf (Bill Granger)

Apple, Dried Cherry & Almond Loaf (Bill Granger)

Recipe source :  Adapted from Bill Granger


This is a healthy breakfast loaf. Lots of fruits and nuts. It is easy to bake. No beating or long proofing required. And very tasty too!

Ingredients

50g rolled oats
300ml milk
240g self-raising flour
1 tsp baking powder
80g dried cherries
45g dried mixed fruits
75g soft brown sugar
1 tsp cinnamon
3 tbsp honey
1 lightly beaten egg
30g chopped almonds

 Mixed dried fruits consisting of dried apples, cherries, raisins and cranberries

 Egg and almonds

Dried cherries

Brown sugar

Milk
 

 Rolled oats

Instructions

1.  Put oats in a bowl. Pour milk over it and leave to soak for 30 minutes.
2.  Preheat oven to 180 degree C (Gas mark 4 ).
3.  Lightly grease and line a loaf tin with baking paper.
4.  Sift flour and baking powder into a bowl and stir in rolled oats, together with the milk, dried fruits, sugar, cinnamon, honey, egg and almonds.
5.  Pour into the prepared loaf tin. Level with a spoon.
6.  Sprinkle some rolled oats on top.
7.  Bake loaf for 45 minutes or until golden brown.

Fresh from the oven

I am linking this post to "Cook Like A Star"

 

Hosted by  Zoe from bake for Happy Kids and Yen from Eat Your Heart Out and Mich from Piece of Cake

I am also linking this post to Little Thumbs Up

 

 

The theme for November is Oats, 

Hosted by Vivian Pang's Kitchen

Organised by Zoe from bake for happy kids and Doreen of My Little favourite DIY

Mini Lemon-syrup Sponges

Mini Lemon-syrup Sponges

Recipe source : Nigella Lawson


When I saw the mini lime-syrup sponges from Joyce,  I had it bookmarked immediately. They looked so cute and delicious. 

I have some lemons sitting in my refrigerator and I immediately thought about those lovely mini loaves which Joyce had baked using Nigella's "How To Be A Domestic Goddess". 

 I substituted lemons for limes. The amount yielded nine lovely pieces of mini sponges.

These mini lemon-syrup sponges were awesome! Super delicious!

Ingredients

1/2 cup unsalted butter, softened
1/2 cup sugar
2 large eggs
zest of half a lemon
1 cup +  2 tbsp self-raising flour
a pinch of salt
4 tbsp milk

Syrup

4 tbsp lemon juice
zest for decoration
1/2 cup confectioner's sugar

Instruction for making the lemon-syrup

1.  Place the lemon juice and confectioner's sugar into a small saucepan.
2.  Heat gently until the sugar dissolves. Set  aside.

Instruction for making the mini sponges

1.  Preheat oven to170 degree C.
2.  Cream butter and sugar until pale and fluffy. Add eggs and lemon zest, beating well.
3.  Add self-raising flour, salt then milk. Beat well.
4.  Spoon into muffin pan and bake for 25 minutes.
5.  As soon as the mini sponges are baked, take them out from the oven and prick with a bamboo skewer all over.
6.  Spoon syrup all over the mini sponges. Set aside to let the syrup be absorbed.
7.  Remove the mini sponges while slightly warm otherwise it is difficult to remove them when they are totally cooled.
8.  Decorate with lemon zest on top of the mini sponges.

Spoon lemon syrup over the mini sponges immediately upon removing from the oven

Mouth-watering !

Yummy! These are super delicious!

I am sharing this post to Cook-Your-Books #4




hosted by Joyce from Kitchen Flavours

Orange Oatmeal Cake 香橙麦片蛋糕

Orange Oatmeal Cake 香橙麦片蛋糕

Recipe source :  Coco Kong, featured in Y3K Magazine


The aroma of baking this cake penetrated the whole house and drifted out to the porch where SK was washing his car. The rich aroma led SK into the kitchen to ask "what's baking in the oven ?"  A wonderful recipe - simple ingredients, easy to follow instructions and tastes great !

 

Ingredients

250g butter
160g castor sugar
4 whole eggs
orange peel, grated from 1 whole orange
3 tbsp fresh orange juice, extracted from 1 orange
150g self-raising flour
100g Quaker oats

Loaf pan :  9 inches x 3 inches

Instructions

1.  Preheat top and bottom heat of oven to 180 degree Celsius
2.  Cream butter and sugar together until white and fluffy.
3.  Add in eggs, one-by-one, beat well after each addition.
4.  Add in orange peel, orange juice and self-raising flour.
5.  Add in the Quaker oats. Mix together evenly.
6.  Pour batter into a greased loaf pan.
7.  Bake at 180 degree C for about 40 minutes.

 

Cookies: Chocolate Sprinkles 巧克力曲奇/朱古力曲奇

Cookies: Chocolate Sprinkles 巧克力曲奇/朱古力曲奇

 

These colourful cookies are popular at children's parties

Ingredients

100g butter
1/2 cup sugar
1 cup self-raising flour
1/2 cup cornflour
2 1/2 tbsp cocoa powder
1 small tub of chocolate rice mix
an egg white for brushing/glazing

Instructions

1.  Preheat oven at 180 degrees C.
2.  Beat butter and sugar until fluffy.
3.  Add all the various types of flour and cocoa powder together and mix evenly.
4.  Roll out dough to about 4 mm thick and use a cookie cutter to cut into the desired shape
5.  Brush the surface with egg white and sprinkle with chocolate rice mix
6.  Bake at 180 degrees C for 15 minutes

 A tub of chocolate rice mix

My collection of cookie cutters 

 

For the last batch of cookies,  I rolled up about 10g each of the dough and put them into tiny patty cases. 

Then I sprinkle some chocolate rice mix on top.  

If you are making the cookies like this, you've got to bake them for 20 minutes at 180 degrees centigrade

Store the cookies in an air-tight container