I couldn't resist any nasi lemak since i am Nasi Lemak Lover, LOL ^_^. When i saw this recipe in the Astro Comfort recipe show, immediately thinking to try it out. And it turned out so yummy ! Nyonya Nasi Lemak served with sambal belacan which is one of the accompaniment that not found in the usual nasi lemak.
Nowadays it is quite hard to get coconut buns at the bakery shop. After made the Hokkaido soft milk buns, immediately think of to bake some coconut buns, old schooled buns but taste nice! This bun smell so good as i wrapped it with pandan leaves!
Just knowing a new friend in my neighborhood, great that she also like to do baking especially baking bread with her homemade natural yeast. The other day, she gave me to try this bread, immediately i asked her to share recipe with me as these buns were so soft, light and fluffy.
Sandwich Nian gao or Chinese steamed sticky rice cake with sweet potato and yam then deep dry is one of the most popular snack during or after CNY in old days. When i was young, my mother always prepared this snack for us. My mother only used the simple plain flour batter. But this time i am sharing this recipe using many type of flours to create a crispy crust of Nian Gao. I tried this recipe as it just happened that i have all these flours on hand.
I also followed the latest trend to make a popular Korean buttercream flowers cake for my elder sister's 50th Birthday. I didn't attend any buttercream flower class but instead i learnt by myself through many videos shared in Youtube.
What is Korean buttercream flowers? according to this Chinese website, Korean
buttercream flowers are derived from the basic Wilton buttercream flower and re-created by
Korean housewives. As most of them have no time to take the time consuming Wilton
buttercream courses, hence they just used the basic buttercream flowers technique
and improved the colour variations and made changes on the nozzles, and created their own version of buttercream flowers.
After made my elder sister's Birthday cake, i have left with many egg yolks as i made a buttercream flowers cake using Swiss Meringue buttercream which use many egg white. So it was a perfect time to bake a cake Lapis ( layers cake) which i hardly bake one since it requires many egg yolks.
The challenge of making a chiffon cake using a normal bread loaf pan is how to minimize the shrinkage as there is no tube at the centre like normal chiffon cake pan, to support the cake batter to climb and rise. With my knowledge of baking chiffon cake and sponge cake, i used few methods to minimize the shrinkage of my new creation of baking chiffon cake in a bread loaf pan.