Cendol Cake

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85 g cake flour/plain flour
1/4 tsp salt
5 egg yolks
60 ml coconut oil or vegetable oil
45 ml fresh milk or coconut milk
45 ml homemade concentrated pandan juice (blend 18 pandan leaves with 150 ml water


5 egg white
65 g caster sugar
1/2 tsp cream of tartar or 1 tsp lemon juice (optional)
Utensil : 7 inch square pan
  1. Line the bottom cake pan with parchment paper and grease the sides.
  2. Preheat oven to 160C (Top & bottom heat)
  3. Shift flour & salt. Set aside.
  4. Combine fresh milk and pandan paste in a bowl. Set aside.
  5. Heat the coconut oil in sauce pan over low heat until it bubbles, then add in the shifted flour mixture and mix well with a hand a whisk. Remove from heat and transfer to a mixing bowl. Then add in milk and pandan mixture, mix with spatula until all incorporated. Gradually add in the egg yolk, stirring with a spatula or hand whisk until smooth. Set aside.
  6. Using an electric mixer, whisk egg white and cream of tartar or lemon juice until foamy. Gradually add in sugar and whisk until firm peaks formed (firm peaks is between soft peaks and stiff peaks).
  7. Fold 1/3 meringue into the egg mixture gently until just combined, then fold in another 1/3 of meringue and finally add in the balance of meringue and fold until combine.
  8. Pour the mixture into the prepared cake pans and tap pan lightly to remove air bubbles.  Place the cake pan in a bigger pan filling with hot water until ¼ full.
  9. Baked in water bath at 160C for 70 minutes. If you see the cakes start to crack, reduce the temperature lower to 150C.  Remove water bath at the last 10 minutes so that the sides of the cake will not be too wet. If your cake still wet at the sides, leave cake inside with oven off and door closed for another 10 minutes.
  10. Remove cake from the oven and tap the pan on a table top a few times immediately. This will prevent cake from sinking.  Invert the cake to cool (turn the cake over upside down in the pan and prop it up so there is space at the bottom for the cake to cool).
  11. Unmold the cake after 30 minutes. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.
30 g gelatin powder
70 ml hot water
350 ml vegetable whipping cream
1 packet (200 g) chendol
75 g gula melaka (palm sugar), chopped
245 ml fresh coconut milk
3 pandan leaves, tied into a knot
1/4 tsp salt or to taste
  1. Dissolve the gelatin powder in hot water and stir until all dissolve.
  2. Drain chendol in a sift or strainer.
  3. In a sauce pan, add coconut milk, gula melaka, pandan leaves and salt.  Bring to boil over low heat and cook until all gula melaka is melted.  Stir in the gelatin powder mixture and mix until well combined.  Strain the mixture through a sieve into a jar.  Place the jar inside a big bowl of ice water to bring down to room temperature if the mixture is too hot.
  4. In a bowl of stand mixer, whisk the whipping cream until firm peaks.  Please do not over beat as the milk and butter will be separated.
  5. Slowly pour in the gelatin and coconut mixture into the whipping cream.  Mix until well combined.
  1. Line the bottom and sides of the square pan with parchment paper. Line the sides of the pan for easier un molding.
  2. Trim off the dome/top of the cake.  Slice into 3 pieces.
  3. Divide the mouse mixture into 4 portions, about 240 g each.
  4. Pour 240 g mousse mixture into the cake pan and level it. Place the first slice of the cake on top of the mousse and slightly press the cake.
  5. Pour second layer of mousse (240 g) onto the cake and level it.  Place the second slice of the cake.
  6. Continue with 3rd layer of mousse and cake.  Then finish with 4th layer of mousse.
  7. Store in the refrigerator for at least 2 hours or overnight before cutting.
  8. To unmold the cake, invert the cake on non-stick baking paper on a board.  Peel off baking paper from the base and sides.  Re-invert onto a cake board or plate.  Trim off the sides of the cakes and cut into your desired size.



Ondeh Ondeh Cake

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Sponge Cake
3 egg yolks
42 ml water
35 ml corn oil
1 tsp pandan paste
15 g corn flour
55 g self raising flour
1/4 tsp salt
(sieve corn flour, self raising flour and salt 2 x)
Beat yolk, water, corn oil, pandan paste, flour mixture till creamy and no lumps)

3 egg whites
1/4 tsp cream of tartar
60 g  castor sugar

In a clean mixing bowl, whisk egg whites till foamy, add in cream of tartar and beat till bubbly, gradually add in sugar and beat till stiff peak.
Add meringue to yolk mixture in 3 stages till well combined and no whites streaks.
Pour the mixture into 2  round greased pan (6 x 6″) lined the bottom with parchment paper.
Baked in pre heated oven 160 C  for 20-30 minutes, once skewer inserted comes out clean, remove from oven, let it cool down before slice into half.

Gula Melaka Syrup
350 shaved gula melaka
120 ml water
– cooked till thickened with pandan leaves for about 10-15 minutes (off heat when it becomes foamy) sieve and set aside.

Sugar Syrup
80 g castor sugar
50 ml water (boil till sugar dissovles)

Vegetable or butter cream
280 ml fresh vegetable cream (I use Ever Whip vegetable cream)
Whisk till soft peak – put in the fridge

To assemble
Brush some sugar syrup on top of a slice cake, pipe the whipped cream evenly the pandan cake, topped with some fresh shredded coconut or desiccated coconut, drizzle with some gula melaka syrup. Do the same to the rest of the slice pandan cake.
Add a thin layer of cream on top and sprinkle with desiccated coconut, decorate as desired.
Chill in fridge for at least 2 hours or overnight.
Using a sharp knife, trim the outside of the cake to reveal the layers built in.


Pandan Layer Cake

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Pandan Cake
4 egg yolks
60 g castor sugar
50 g corn oil
60 ml pandan juice
120 g cake flour
1 tsp baking powder

4 egg whites
60 g castor sugar
1/4 tsp cream of tartar

1) Pre heat oven to 160 (add in a tray of water about 2 cups to increase the humidity, which help cake bake evenly)
2) Beat egg yolks and sugar until thick, add in corn oil, beat until combined, add in pandan juice, mix well.
3) Sift together cake flour and baking powder, then sift again into egg yolk mixture, mix until just combined.
4) In a clean mixing bowl, whisk egg whites over low speed until large bubbles are formed.
5) Add in cream of tartar, whisk until small bubbles are formed. Gradually add in sugar and whisk till stiff peak.
6) Add meringue to egg yolk mixture in 3 batches, mix gently using a plastic spatula. tap mixing bowl on counter top for a few times to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)
7) Pour batter into baking pan (8″ round baking pan greased and lined the bottom with parchment paper).
8)  Bake at 160°C/320°F for 25 minutes, then increase to 180°C/355°F and bake for another 10-15 minutes, or until fully cooked (wooden stick inserted in the center of the cake comes out clean).
9) Once remove from oven, drop the baking pan from 1 foot high onto countertop (to minimize shrinkage).
10) Unmould and set aside on wire rack until completely cooled. Sliced into 3 layers.

Pandan Layer
450 ml pandan juice
450 ml thick coconut milk (fresh one)
450 g plain water
20 g custard powder
95 g green bean flour (hoon kwee powder)
160 g castor sugar
2 tsps agar agar powder
3/4 tsp salt

1) Combine pandan juice, thick coconut milk, mung bean flour and custard powder, strain through a sieve into a  deep cooking pot.
2) In a sauce pan, combine plain water, sugar, salt and agar agar powder, bring to a boil, cook till agar agar powder has dissolved completely.
3) Add agar-agar mixture to pandan mixture gradually while stirring. Cook mixture over medium-low heat until thickened. Cover and dip the cooking pot in hot water (to prevent mixture from setting).
4 ) Rinse 8-inch round baking pan with water, drain-off excess water (to help in unmoulding)
5)  Pour 300 g of pandan layer mixture into baking pan, swirl to coat the sides. Top with 1 slice of cake, set aside for 3 minutes to allow pandan layer to slightly set. Repeat the same for 2nd and 3rd slice of cake.
6) Pour 300 g of mixture over 3rd slice of cake, set aside for 4-5 minutes. Pour the remaining mixture into the gap between the cake and baking pan, set aside until cooled.
7) Cover the baking pan, refreigerated for 4-5 hours overnight until completely set.
8) Unmould and cut into slice.







Pulut Inti

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500 g glutinous rice
350 ml coconut milk
1/2 tsp of salt
2-3 pieces pandan leaves – shredded
a bit of blue coloring or blue pea flower soaked in water

300 g grated white coconut
120 g gula melaka
1/2 tsp salt
1 tbsp brown sugar
50 g small rock sugar
100 ml water

Banana leaves (scalded in hot water till soft)

1) Soak glutinous rice for about 1-2  hours. Drain  and steam  with pandan leaves and salt for about 15-20 minutes or till tender. Remove from heat and add in coconut milk, stir with chopstick to mix well with the rice. Slowly sprinkle the  blue colouring all over the rice.
2) Transfer back to heat again and steam for a further 10-15 minutes or till cooked. Leave to cool.

1) In a saucepan, add in gula melaka, rock sugar, brown sugar and 100 ml water,cook over low heat till sugar dissolves, strain the mixture.
2) Combine shredded white coconut and salt with the sugar syrup and cook over low heat till dry but not burnt. Set aside.

To wrap:
1) Place 2 tbsps of the glutinous rice at the center of the a piece of banana leaf  (13 x 15 cm) and top with 1 tbsp of coconut fillings. Fold up the sides to the center to overlap slightly.

Kueh Talam (2 layer tradisional nonya kueh)

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White Top Layer
180 g sugar
100 g corn flour
35 g mung bean flour (green pea flour)
700 ml water. a pinch of salt
600 ml coconut milk

Green Bottom layer
50 g rice flour
120 g corn flour
180 g sugar
500 ml coconut milk
500 ml water
100 ml pandan juice (10 pieces pandan leaves bland with 50 ml water to get 100 ml juice)
1 drop of green colouring (optional)

Bottom Layer
1) In a saucepan, add in water and sugar, boil till sugar melts.
2) Mix coconut milk with rice flour and corn flour. Add pandan juice, stir to mix well, sieve and pour into the sugar syrup from (1). Cook over low heat until batter thickens slightly. Pour into 8″ square tray lined with a plastic sheet. Steam for 10 minutes, open the cover every 5 minutes while steaming.

3) Top Layer
a) In a saucepan, add in water and sugar, boil till sugar melts.
b) Mix coconut milk, corn flour, mung bean flour together and mix well, sieve and pour into the sugar syrup from (a). Cook over low heat until batter thickens slightly, stirring continously till smooth .
c) Slowly pour the mixture over the green layer. Steam with lid covered for 15 – 20 minutes, Open the cover every 5 minutes.
d) Cool for 4-5 hours before cutting to your preference shape.


Ondeh Ondeh SnowSkin Mooncake

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For the Skin
55 g glutinous rice flour
45 g rice flour
25 g  wheat starch flour
60 g castor sugar
30 ml condensed milk
190 ml fresh milk
25 ml vegetable oil
40 ml pandan juice
2-3 drops pandan paste

2-3 tbsp cooked glutinous rice flour (for coating)

1) In a large mixing bowl, combine glutinous rice flour, rice flour, wheat starch flour and sugar well.
2) Mix milk, condensed milk, pandan juice, oil and pandan paste together. Pour into flour mixtures and stir to combine well. Drain through a fine sieve into a large and shallow pan.
3) Steam the batter in a wok over medium high heat, for about 15-20 minutes. Try a bit of the dough, if it does not have any raw flour taste, it’s cooked through. Remove from wok and let it cool down. Scrape the dough out onto a plastic board lined with a plastic film. Lightly knead by hand until smooth. Cut dough into 14 – 15 portions weighing 30 g each.

Ondeh Ondeh Paste fillings
200 g peeled split mung beans
50 g castor sugar
200 g shaved gula melaka
3 tbsp dessicated coconut
100 ml coconut milk
60 ml vegetable oil
1/4 tsp salt
2 tbsp wheat starch flour

1) Rinse mung beans, soak overnight or at least 5 hours.
2) Transfer the mung beans to a large shallow pan and cover with boiling water with 1 cm depth. (the beans will continue to absorb as much water along the way of cooking). Steam in a wok over medium high heat for about 20-25 minutes or until it’s easily smashed with your finger tips.
3) Drain beans out and discard excess water, use a large spoon to press through a fine sieve. You will get a very smooth mung bean puree, transfer the puree into a non stick fry pan, add sugar, gula melaka, coconut milk, vegetable oil, salt and dessicated coconut. Combine well.
4) Cook over medium high heat until moisture is reduced by two-thirds. Sift in wheat flour in batches and stir to combine well between each addition. Reduce heat to low and simmer until thickened, stirring constantly for about 30-35 minutes. Transfer into a large bowl and let it cool down completely.

4) Divide ondeh ondeh fillings into 14-15 portions weighing 20 g each. Roll into round shape , wrap each filling ball with the dough portion, roll with your palm and lightly coat with cooked glutinous rice flour. Shake off excess flour and place into moon cake mould, press to print the pattern. Repeat this step until finish all the dough and fillings.
5) Store the moon cakes into an airtight container, place a kitchen paper on top to prevent any condensed water dropped on the moon cake surface. Refrigerante overnight.



Avocado Kueh Lapis (Layered Kueh)

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Ingredients A
40 g sago flour
40 g rice flour
50 g tapioca flour
125 ml coconut cream
100 ml plain water

Ingredients B
100 g castor sugar
175 ml plain water
1/2 tsp salt
2 blades pandan leaves (knotted)
green coloring and red coloring

Ingredients C
70 g tapioca flour
60 g rice flour
100 ml coconut cream
100 ml plain water
21/2 tbsp Nutrimix Avocadopowder

Ingredients D
90 g castor sugar
200 ml plain water

1-2 fresh Acocado  cut into small chunks

1) Combine ingredients together, mix well, strain and set aside.
2) In a saucepan, add in Ingredients B and bring to a boil, discard pandan leaves. Pour the syrup into No.(1) and mix well. Divide into 3 portions, color the 1st portion green, 2nd portion red and 3rd portions remains neutral.
3) Combine ingredients C together, set aside.
4) Bring Ingredients (D) to a quick boil. Pour the syrup into No. (3), mix well. Pour the combined mixtures into a plastic sheet lined 7 inch square pan. Steam kueh for 5 minutes, pour in green portion, steam for 4 minutes, pour in plain portion, steam for 4 minutes and lastly the red portion, steam for 15-20 minutes. Occasionally add in boiling water to the steamer.
5) Cool kueh 3-4 hours before slicing with a oiled plastic knife.
6) Serve with freshly cut fresh Avocado bits.



Steamed Carrot Cake With Chai Po

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800 g grated coarsely white carrot
1-2 dried chicken/pork sausage – diced finely
4 shitake mushroom – soaked till soft – squeezed dried and diced finely (retained the water)
11/2 tbsp dried shrimp -soaked till soft and chopped finely
4 pieces dried scallops – soaked till soft and chopped coarsely
2 tbsp sweet chai po (perserved dried radish) – optional
2 shallots – sliced finely
11/2 tbsp corn oil

Ingredients A
1 tbsp soy sauce
1/2 tsp sugar

Ingredients B
1 tsp chicken/mushroom powder
200 ml chicken broth
1/2 tsp white pepper
Pinch of salt

Flour mixtures
300 g rice flour
30 g corn flour
250 ml carrot juice + mushroom , dried shrimp and scallops water
300 ml chicken broth
1/2 tsp sugar
Salt to taste

Makes 2 x 20 cm square trays


1) In a mixing bowl, add in flour mixtures and mix till well combined. The batter should be runny. Set aside.
2) Heat oil in a non stick wok till hot, add in shallots and saute till fragrant,  add  chai po, chopped and minced ingredients, stir fry over high heat for about 1 minute.
3) Add in seasoning A and cook for another 1 minute and add in grated carrot and stir to mix well.  Add in Ingredient B and stir to combine well. Taste accordingly and adjust to your preference.
4) Turn heat to low and slowly pour in flour mixtures, stir quickly to make sure all ingredients are well incorporated.
5) Cook till mixture turns into a paste, drizzle with a bit of oil for smoother consistency.
6) Scoop the batter to a greased heatproof pan/plate/dish and steam for 40-45 minutes or until skewer /toothpick inserted comes out clean.
7) Remove from heat and let it cool completely and serve with chilli sauce. Can be eaten on its own or pan fried till crisp on both sides.

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Soya Milk Pandan Jelly Cake

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soya milk pandan jelly cake

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Ingredients (A)
Pandan Jelly
300 ml water
300 ml fresh pandan juice (blend 12 pcs pandan leaves with water to make 300 ml)
50 g sugar
5 g jelly powder

Ingedients (B)
Soya Milk layer
400 ml water
200 ml fresh sugarless soya milk/fresh milk
100 g sugar
10 g jelly powder

1) For Ingredients(A), add in water, pandan juice, sugar and jelly powder in a saucepan and cook over low heat, stirring all the while till sugar and jelly powder has dissolve completely.  Pour into a square mould and leave in the fridge to set for 2 hours. Cut into your desire cubes.
2) Combine Ingredients B in a saucepan, Stir as you cook and once it comes to a big boil, off heat.
3) Pour 150 ml of (2) into 7″ round cake pan, scatter the cut pandan jelly over it and press it down gently using a spoon. Leave to 1/2 set. Pour the balance of (2) over it and add the rest of the cut jelly. Using the spoon to gently press the pandan jelly down. Leave to set and chill in fridge.

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Kueh Ko Sui

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Ingredients  A

1 Cup Grated Coconut
1/2 tsp salt Sea Salt
1 Pandan Leaf – cut into small pieces

Ingredients B
250 g gula  melaka
30 g sugar (optional)
500 ml  coconut milk (250 ml coconut cream mixed with 250 ml water
2 blades pandan leaves – tied into a knot

Ingredients C
Flour mixture
500 ml water
160 g tapioca flour
120 g rice flour
10 g glutinous rice flour
1 tsp alkaline water (kan sui)

1) Combine all  flour mixture in a deep pot, mix well until it’s smooth. Strain and set aside.
2) In a deep pan, bring Ingredients B to a boil. Simmer gently for 5 minutes or till sugar ha dissolved totally, off heat and discard pandan leaves.
3) Pour (1) into gula melaka syrup, whisk till smooth and cook over low heat still slightly thickened, stirring constantly.
4) Pour batter into a greased/lined with plastice square baking pan. Steam over rapidly hot water for about 40 minutes.
5) Steam the grated coconut for about 5 minutes and set aside.
5) Cool the kueh before cutting into pieces and coated with steamed  grated coconut .

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.