Category Archives: Kuih-muih

Batik Cake

I don’t know if it’s right to translate it.. The cake has been known ever as kek batik (in malay). This cake started some 20 years back when I was still in high school. I remembered my kaklong(eldest sister) was so excited trying it out for eidulfitri back then. The cake got it’s name from the pattern when sliced. It’s not a bake cake. It’s a mix of biscuit and chocolate custard. There are varied recipes around and none uses  flour but Marie Biscuit instead. Not sure if there are marie biscuit in other places but it’s known here locally.  Sorry..forgot to snap any pictures of the wrapping. I have used up all the biscuit from the 2nd try..which is also the cake delivered to my customer. I’ve passed through a  recipe using Arnot’s Digestive though.

Actually, I was not enthusiastic to try it out myself until I got this order from a customer. Ho..ho, never put aside any orders.. it’s not that she’s asking me to make a 3-tier wedding cake.. So make my try.. a recipe from xxx.com.  My cake testers says OK but ehhemm..a little bit too sweet for my tastebud. Need to watch out for my sugar level too.. After going through a few blogs on kek batik recipes, I merge and modify and came up with the recipe below..

Kek Batik Recipe:

150g Marie biscuit or just enough..I used Tesco’s Mini Marie Biscuit

3 large eggs (beat till evenly mixed)

100g butter

1 1/2 cup sweetened condensed milk

1/4 cup water (I’ll try with evaporated milk/creamer next time)

1/4 cup cocoa powder

1 tsp instant coffee granules

1 tsp vanilla essence

Line a tin with baking paper well up above the rim. Mix all ingredients in a non-stick pan except biscuit. Cook on low until mixture thickens and grainy but not dry. (You don’t want the biscuit to be mushy nor too crumbly.)  To put up the cake, there are 2 ways:-

1)  Mixed in the biscuits before turning off the heat. Mix well until all biscuits are coated. Then spoon and pressed into lined tin. Pressed and glide evenly with the back of a spoon at all corners. OR

2) Thinly fill the bottom of the tin with the cooked chocolate custard and arrange biscuits. Cover with custard mix and arrange another layer of biscuits, and so on alternating custard and biscuits until all are used up. I used this method from wendyink.blogspot which has the illustration.

Refrigerate overnight before slicing. I had topped my cake with melting chocolate ganache.

Tea-time Kuih…

These are just photo updates as I was really hooked up with so many things lately. Also, I’m on my own managing home, kids and everything…as hubby’s away for work for the next two months. So, its just pictures. Maybe I’ll update the recipes when there is time to spare..

Corn pudding

Chocolate Dadih..by darling daughter

Sardine Roll

Strawberry jam filled muffins

Birthday cupcakes..

Mexican bun

Circumcision – Yusuf Berkhatan

School holiday has started and most parents in Malaysia, took this time to get our son circumcised. The school holiday is six week long and this will give time to the boys who got circumcised to recuperate without taking leave from school.

My son, Yusuf, 8 years old was all jittery when he knew he was going to be circumcised. He knew and every Muslim boys here knows that they will have to ‘bersunat’ sometime before they enter their teenage phase. We told Yusuf about ‘bersunat’ many months back, but the excitement started when the school holidays starts. He kept asking how it’s done.. not once, not three but so many times.  First, the explanation goes sanely, then when  the brothers started chipping in , there comes in the Rambo knife, the parang and so on and so on. But of course, he knows that all the three big brothers survived with all their ‘thing’ okey.

Most mosque nowadays put up ceremony to celebrate the boys.

Yusuf having his nasi lemak for breakfast.

All the boys are summed up then given a cold bath before they go in.

The fire truck was specially called in to give the boys their bath.

Yusuf after the bath.. all ready with sarong and a smile 🙂

Pinning the number.. 36. There were 65 boys who got “bersunat” that day.

Yusuf  was quite calm  throughout the procedure.  His father  took the footage of   the whole process  but,  🙂  I think we’ll just keep the footage. We got his friends to come over that evening.

Read more stories on circumcision,

berkhatantradisional.blogspot.com

circlist.com

For the next four weeks, I will need to list down all the recipes I’m going to make.      I made pancakes recently and it was a hit. They kids asked me to make them again and I tripled it and made a big bowl of chocolate sauce. Fluffy pancakes from Allrecipes.

Ingredients

  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray

Directions

  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Kuih Lapis Again!!

The kuih lapis is so easy to make, I don’t really have to think twice when I have all the ingredients in hand. This time with 3 coloured layer. Plain, yellow with a tinge of red colouring which makes it turn slightly orangy in colour and red. Then the final layer a much darker red.

phot0008a1

It’s the same recipe which I posted before but this time, I doubled the recipe and used a 26cm round tin and got a 5 inch kuih. I found that if you boil the syrup longer or that means a thicker syrup, the kuih will be much firmer and have a cleaner cut. I also did not wait for the syrup to cool down as I running short of time to attend a class after maghrib prayer.

Passed a small portion to Naterah and the rest was laid to rest in the tummy of 6 monsters in two days… Alhamdulillah.

phot0002a

Ingredients:

2 cups rice flour
1 cup plain flour
1/2 cup tapioca flour
1 cup thick santan
a pinch of salt
red and yellow colouring

Boil until sugar dissolves, then leave to cool:
1 1/2 cup sugar
3 cups of water
2 screwpine leaves(knotted)

Prepare steamer. Leave water to boil on low while preparing kuih lapis mixture. Discard screwpine leaves from syrup.

Sift together rice flour, plain flour, tapioca flour and salt into a bowl. Add in cooled syrup. Mix well until all lumps disappear. Add in santan. Strain this mixture and divide into 2 separate bowls. (You can use multiple colours) Add red colouring into one and leave the other plain. Steam layer by layer, alternate color, 5 – 8 minutes for each layer.

I had used an 8 inch round tin and measured 1 cup of mixture for each layer. Add a little bit more coloring to the final layer to get a darker color for the top.

Leave to cool for 5 – 6 hours before slicing.

Kuih Lapis

Ingredients:

2 cups rice flour
1 cup plain flour
1/2 cup tapioca flour
1 cup thick santan
a pinch of salt
red colouring

Boil until sugar dissolves, then leave to cool.
1 1/4 cup sugar(I had cut down 1/4 cup from the original recipe, 1 1/2 cup)
3 cups of water
2 screwpine leaves(knotted)

Prepare steamer. Leave water to boil on low while preparing kuih lapis mixture. Discard screwpine leaves from syrup.

Sift together rice flour, plain flour, tapioca flour and salt into a bowl. Add in cooled syrup. Mix well until all lumps disappear. Add in santan. Strain this mixture and divide into 2 separate bowls. (You can use multiple colours) Add red colouring into one and leave the other plain. Steam layer by layer, alternate color, 5 – 8 minutes for each layer.

I had used an 8 inch round tin and measured 1 cup of mixture for each layer. Add a little bit more coloring to the final layer to get a darker color for the top.

Leave to cool for 5 – 6 hours before slicing.

Kuih Kesui

Ingredients:

250 g flour

¼ cup corn flour

¼ tsp salt

¼ tsp kapur paste

300 ml santan (coconut milk)

200 g gula melaka or 1 block gula kabung (palm sugar)

100 g brown sugar (I used plain white sugar)

450 ml water

2 screwpine leaves (knotted)

Mix together:

Grated coconut (white part only)

Pinch of salt

Method:

Sift flour, corn flour and salt into a deep bowl. Set aside.

Boil palm sugar, sugar, screwpine leaves and water until all sugar dissolves and syrup becomes thick. Strain and discard the leaves. Leave to cool.

Make a well in the centre of the flour and pour in cooled syrup. Mix well until mixture is free from lumps. Strain.

Mix well kapur with 1 tbsp of santan in a cup. This is to make sure there are no lumps of kapur in the kuih. Mix in back to the rest of santan.

Pour santan into flour and syrup mixture and mix well.

Pour into small Chinese tea cups or baking pans. Steam for 15 to 20 minutes or 10 minutes for the tea cups. Wipe water from the cover in between steaming time to make sure water doesn’t drip onto the kuih. When set, take out the kuih from the steamer and leave to cool before cutting.

Serve with grated white coconut.

Red Bean Filled Donuts

Soft and yummy. Sedapp!!

Ingredients:

550g – 600g flour

1 tsp baking powder

½ tsp salt

1/3 cup caster sugar

1 ½ tbsp dry yeasts

250 ml water

2 tbsp evaporated milk

1 egg

3 tbsp margarine

Enough red bean fillings or any fillings preferred

Method:

Sift together flour, baking powder and salt into a mixing bowl. Add in sugar and dry yeasts. Mix well. Make a well in the center and pour in the rest of the ingredients. Mix till a sticky dough is formed. (You can use your mixer).

Using yr hand, knead until dough does not stick and can be worked through nicely. Form into a big ball. This will take about 10 – 15 minutes. Add a little flour, if necessary. (Do not add so much). Leave covered for 40 minutes or until it doubles. (See how I left my dough to prove in previous post on ‘pau’).

When dough has doubled, punch it and knead again lightly for a while. Divide into 24 balls. Wrap each ball with filling. Put on a floured surface or plate and leave again for another 20 minutes. Deep fry. Use small to medium flame.