Pumpkin kaya

  • 500 grams of pumpkin
  • 5-7 Pandan Leaves
  • 100-120 grams of condensed milk 
  • 250 ml  of thick coconut milk

Steam the pumpkin until soft. Put all the ingredients (except pandan leaves) into a blender and blend until as fine as possible. I used double boil method cook about 40-50 min until it thickens. Constant stirring also required. If the jam thicken until a stage whereby when you stir, the line appeared on the jam, it is considered as done. Cool completely before storing in sterilized glass container.



Mr Chia’s Rendang Chicken


Red chillies 8-10

Dry chillies 12-15

Big onion 2

Small onion 25-30

Garlic 1 big

Tumeric abt 1 inch


Ginger 2 inches

元西根 2

Lemon grass 3

Chilli bo

All the above blends together

Lemon leaves n tumeric leaf

Chicken 2-3 kg

Coconut milk




Mixed dry fruits butter cake

200g Butter
150g super fine sugar
2 tbsp Natural yoghurt
1 tsp Vanilla extract
3 Large eggs
120g Plain flour} (I used all plain flour)
70g Bread flour}

70-80g Raisin soaked in red wine

70-80g carissa carandas marinated with sugar

70-80g dates soaked in rum

1. Grease mould with butter.
2. Sift plain flour and bread together and set aside.
3. Cream butter and icing sugar until light and fluffy at medium speed.
4. Add 4 tbsp natural yoghurt and vanilla extract, mix till combined.
5. Add eggs one at a time making sure to beat well after each addition.
6. Stop machine and fold in flour in 3 batches with a rubber spatula, fold well.
7. Spoon batter into mould. Place strawberries and blueberries on top. Do not press.
8. Bake at preheated oven 180C for about 20 minutes.
9. Leave cake to cool in mould, remove and dust some snow powder over it.
Note : to avoid too brown & dried straberries on top. i use 150-160 degree C & bake 40 min.

Pandan agura cake 班兰相思蛋糕

 15 min 25 min 45 min

不懂是不是烘炉的温度不对, 我就是没有办法做出表明滑滑的相思蛋糕, 不过蛋糕体还不错, 很棉密湿潤。

食谱 : http://auntyyoung.blogspot.my/2013/09/pandan-ogura-cake.html?m=1



蛋黄 100克

全蛋 1 个
盐 1/4 茶匙
粟米油 60克
椰奶 20克 (我用鲜牛奶)
低筋面粉 75克B
蛋白 200克
细砂糖 80克
柠檬汁 1茶匙做法 (A)

做法 (B)

2。把3/1A和蛋白霜混合, 再加入其他的蛋白轻轻搅拌至均匀。(像戚风蛋糕的混合法)

Pandan Ogura Cake
Ingredients: (7“ square pan)
egg york         100g
whole egg       1
salt                 1/4 tsp
corn oil           60g
pandan juice    70g
coconut milk    20g (i use fresh milk)
superfine flour 75g

egg white      200g
castor sugar  80g
lemon juice   1 tsp

utensil :
7″square spring-form pan

Method :

1.  Beat the  egg york,whole egg,salt,corn oil,pandan juice and coconut milk until fluffy.
2.  Shift in superfine flour, then mix it until smooth and well combined, put aside.

1.  Beat egg white + lemon juice + castor sugar until stiff.
2.  Mix method A’s mixture with egg white mixture evenly .(apply chiffon cake mixing method)
3.  Pour the mixture(B2) into the 7″pan, try to get rid of the air by lightly tapping the pan.
4.  Put pan into a larger pan half-filled with hot water. Bake with preheatedoven at 160’C for 30 min then turn down to 150’C for 15 min or until baked.
5.  Once baked, remove from the pan immediately, inverted on a rack and let it cool.


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  • 老面(需提前准备)60g
  • 面团材料:高粉250g
  • 面团材料:全麦粉50g
  • 面团材料:酵母4g
  • 面团材料:砂糖30g
  • 面团材料:盐1茶匙
  • Greek yogurt 100g
  • 面团材料:水大约100g
  • 面团材料:黄油40g
  • 表面 : 软化牛油+橄榄油+蒜米+cheese+thyme+盐搅拌
  • 先提前一天准备好老面,法国老面配方:175高粉+75低粉+1g酵母+185水+4.5g盐揉成团 发至两倍大后密封放冰箱冷藏16h以上。使用之前冰箱取出称取60g室温回温。

  • 除黄油外,将老面及面团放进搅拌机打越10-15分钟,揉至面筋形成有粗膜状态, 再加入黄油,继续打至离盘。 倒出来继续揉至不粘手。

  • 将面团揉圆,放在盆中盖保鲜膜,室温发酵40-50分至面团两倍大。

  • 发酵好的面团取出,放操作台上,均分两份,轻轻排气后滚圆。 松弛15分钟-20分钟。

  • 将松弛好的面团拍成橄榄形。长边的一边叠过来,盖住馅儿,一点一点滚过来,与另一边折合,收口处捏紧。 成橄榄状。

  • 二发:36度80%湿度环境下发酵50-60分钟。(有发酵箱最好,没有发酵箱就在烤箱里放一盘热水来制造温度和湿度)

Pumpkin cupcakes with creamcheese frosting




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Pumpkin Cupcakes with Cream Cheese Frosting

Yield: 16 mini cupcakes


    • 1 1/2 cups  all-purpose flour
    • 1 tsp baking powder
    • 1/4 tsp baking soda
    • 1/4 tsp salt
    • 1 tsp ground cinnamon
    • 1/2 cup granulated sugar
    • 1/2 cup packed light-brown sugar
    • 1/2 cup canola or vegetable oil
    • 2 large eggs
    • 1 cuppumpkin puree
    • 1 tsp vanilla extract
  • 8 oz cream cheese, at room temperature
  • 120g unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 1/2 tsp vanilla extract


  • Preheat oven to 170 degrees C. Hsnd mix together flour, baking powder, baking soda, salt cinnamon,  for 20 seconds, set aside.
  •  whisk 2 eggs together with granulated sugar + brown sugar until no lumps remain. Add canola oil whisk well,  Mix in pumpkin and vanilla.
  •  slowly add in flour mixture and mix until combined, don’t over mix
  • Divide batter among 16 paper lined muffins cups, filling each about 2/3. Bake in preheated oven 20 – 24 minutes until toothpick inserted into cupcake comes out clean. Cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting.
  • For the cream cheese frosting:
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Mix in vanilla and powdered sugar and whip until light and fluffy (at this point I recommend freezing or chilling frosting in refrigerator for a bit, returning to mixer and stirring occasionally, for a more stable consistency). Pipe or spread frosting over cupcakes then store in refrigerator in an airtight container. Bring nearly to room temp before serving.

Honey wholemeal bread loaf

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Honey Oat Bread
Serves: 1 9×5-inch loaf
  • 3 cups (381 grams) high protein flour
  • ¾ cup wholemeal
  • 2¼ teaspoons instant yeast
  • 1½ teaspoons salt
  • 1 cup (250 ml) fresh milk
  • ¼ cup (50-60 ml) lukewarm water
  • 40 grams) unsalted butter or margarine
  • ¼ cup honey
  • 1½ to 2 tablespoons honey (or agave)
  • 1½ to 2 tablespoons wholemeal /oats for topping
  1. I use Kenwood BM260 program 8 for bread dough n prooving.
  2. Once done, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, (note : don’t line with parmesan paper coz it would course the bread stick on paper after baked!) and allow to rise until doubled, about ½ to 1 hour.
  3. Preheat oven to 350 degrees (180 C).
  4. When the loaf is doubled again, place an *extra*, empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil (this will be used to create steam in the oven).
  5. Brush the top of the dough with the warmed honey and sprinkle with the wholemeal and oats on top.
  6. Place the bread in the oven and pour the prepared boiling water into the *Extra*, empty loaf pan on the bottom rack of the oven (this is to create steam within the oven as the bread bakes). Close the oven door and bake bread for 35-40 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.
  7. Transfer to a wire cooling rack and allow to cool completely before serving.
  8. Recipe by Darla