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Friday, August 17, 2018

Kueh Salat

I was honored that my kueh served as a birthday cake for a friend. Then came even more relief when the rest of the gang ate almost everything despite it not looking anything like the kueh salat from Bengawan Solo. Perhaps the x-factor is a combination of pandan, coconut and the amazing Maldon salt used for the rice.

This recipe is for two 4-inch kuehs. Halve the amount if you are making only one kueh. The 4-inch silicon mold can be bought from Daiso and works beautifully esp when unmolding.

Credits: with adaptation from Wendy

Makes two mini-kuehs.


1 cup glutinous rice, soaked overnight

 4 eggs
1 cup water
1 cup coconut cream
½ cup fine sugar
½ tsp pandan extract


Oil molds. I used two 4-inch silicon molds for this project.

Drain rice. Add water until it is about 1 cm above the rice.
Add a generous dash of salt.
Add 2 Tbsp coconut cream.
Bring rice to a boil.
Simmer for 15 minutes until rice turns translucent, covered.
Stir well.
Uncover to cool.

Use an oiled glove and transfer the rice to the 2 molds.
Compact the rice evenly.

Combine custard ingredients in a pot.
Cook over medium low heat, stirring constantly, about 15 minutes or until mixture slightly thickens but still fluid.
Pour over the rice.
Steam, covered, for 60 minutes.
Unmold and chill until the keuh is firm.
To serve, cut the kueh with an oiled knife.

Thursday, August 9, 2018

Kiddo bakes her first madeleines! It took a long time for this to happen but after teaching so many friends how to do it, I reckon it is time kiddo gets a first hand experience at doing these nibbles too.

This recipe is an updated version of my past recipes, because the baking time is tweaked to allow a drier version that keeps better a wee longer until guests get to eat it.

Hopefully kiddo gets to impress with her new skills when she is back in London!

Makes 24 madeleines

Ingredients :

120 grams unsalted butter, melted, cooled + 1 teaspoon lemon zest

130 grams all-purpose flour + 1/2 teaspoon baking powder + 1/8 teaspoon salt

3 medium eggs, at room temperature + 90 grams granulated sugar

Icing sugar for dusting ( OR 1 tsp corn starch + 100g sugar milled until fine )

Method :

Melt butter and leave to cool.

Mix flour, baking powder, salt in a bowl. Whisk to combine.
Beat eggs until volume triples, about 5-10 minutes on medium speed.

Sift dry ingredients over eggs, in 3 batches, folding in the flour with every batch.

Scoop a spoonful of batter and mix with the melted butter. In 3 batches, pour butter mix into the mixing bowl, folding in with every batch.

Chill for an hour or overnight, to firm up batter.

Preheat oven to 190C

Grease madeleine pans and dust with flour. Shake off excess flour. I used a silicon madeleine pan from Lakeland so it eliminates the dusting process )

Using a spoon, scoop batter into pan, 2/3 full for every madeleine.

Bake at 190C for 13 minutes until madeleine's edge is light tan.

Tap out the madeleines. Cool .

Dust with a layer of powdered sugar.

Friday, July 20, 2018

Black Sesame Chiffon

The little medic can bake!

To prepare the medic for a possible life time of delicate maneuvers requiring a scalpel, I thought her clinical training should start from separating the egg whites from yolks.  And the important task of separating a soft chiffon from its metal prison fell on her as well. After all, releasing a chiffon requires a different skill set as compared to cutting up cadavers and the former is just as important.

Maybe the university should consider getting me to train the dexterity of their med students?

A- 75g cake flour, 1 tsp baking powder, 1 Tbsp black sesame powder
B- 4 egg yolks, 20g caster sugar, 50ml canola oil, 50 ml water
C- 4 egg whites, 50g caster sugar, 1/8 tsp cream of tartar

Combine flour, baking powder, sesame powder. Reserve.

Combine yolks, sugar, oil and water (B). Whisk until frothy.
Sieve flour mix into the yolk mixture. Whisk until homogenous.

At this point, preheat the oven to 170C with a raised baking rack.
Prepare the chiffon pan, ungreased and undusted.

Whisk egg whites with cream of tartar until coarse bubbles forms.
Add sugar in a steady stream while continuing to whisk.
Stop when meringue almost achieves stiff peak (only the tip of the meringue bends a wee bit).

Spoon 1/3 of the meringue into the batter. Whisk gently until homogenous to reduce the viscosity.

In 2 other portions, fold in the meringue into the batter until mixture turns homogenous. For novice bakers, it is easiest to cut into the batter with the spatula tilted at an angle in a semi-circular movement.

Transfer the combined batter to the chiffon pan.

Bake at 170C for 30 minutes.

Invert the pan to cool, on a raised rack.

When the pan is cool to the touch, separate the cake from the pan by using a thin knife, scrapping the wall of the pan with a wee tilt. Do it on all contact sides.

Gently release the cake and serve it upside down.