Fried Nian Gao with sweet potatoes 番薯炸年糕

If i would compare to the previous crispy fried Nian Gao batter recipe, frankly i prefer this latest recipe which requires less ingredients yet still resulted crispy Nian Gao.

Kuih Kosui Pandan 香兰椰丝小糕点

My SIL from Kuantan is very good in making kuih-muih. This Kuih Kosui Pandan recipe shared by her is easy to follow and taste very nice .

Nona Manis 斑兰椰香小甜糕

I didn't know this Nona Manis kuih until my hubby brought back home from office. It seem this kuih is quite popular now. It tasted like kuih talam, nice and sweet pandan layer. salty coconut filling , just a perfect combo! This kuih took me 2nd trial to achieve its cute look!

Kek Gula Hangus 焦糖蛋糕 , by Philips All-In-One Pressure Cooker

Kek Gula Hangus, or some called as Kek Sarang semut, is a local cake that using caramelized sugar. I was very pleased with the result of this cake using Philips All-In-One pressure cooker Bake mode , nice burnt and deep colour, and smelly good of caramelized sugar.

Getuk Ubi Kayu 炸木薯球

Nowadays hardly see Getuk Ubi selling at kuih muih stalls (have not seen it at my area). One of the old-school snack.

Bingka Ubi / Baked Cassava Cake 烤木薯糕

This morning saw some nice and cheap tapioca / cassava in the pasar besar (market), could not resist to buy some to bake a cassava cake.

Nyonya Kuih Pie Tee / Top Hats 娘惹小金杯

After the last attempted of Pie Tee, i didn't attempt again until now. When my friend said she wants to make Curry Kapitan for the potluck gathering at her house. Immediately i think of to make this Pie Tee since both are also Nyonya foods.

Nangka Ji 椰絲糯米丸

The other day I saw this interesting recipe in Comfort Food Recipe Astro show. Look at the ingredients used, I know this will be a nice dessert as it has coconut and palm sugar aka Gula Melaka . Why is it called as Nangka Ji,  i guess the shape look like Jackfruit's seed , Nangka (Jackfruit in Hokkien) and Ji (seed in  Hokkien). Actually this dessert is made of glutinous rice ball that wrapped with coconut gula Melaka filling, then served with coconut thick paste.

Crispy Deep Fried Niangao with Sweet potato and Yam 酥脆番薯芋头炸年糕

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.

Huat Kueh (Tapai Steamed rice cupcakes) 答拜米发糕

I always see my friend Jane made Huat Kueh (steamed rice cake) using Tapai (fermented rice) , was thinking to make but every time also can't make it happen because the Tapai need few days to fermented. So to make this Huat Kueh using tapai, you need to plan at least 1 week ahead. And this Huat Kueh also has QQ texture and winery aroma like that one i made with Toddy version, so nice !! Furthermore you don't need to add yeast or baking powder to make it rise and create crack effect.

Purple Sweet Potato Hee Pan or Ki Ka Ku (ovenight sponge dough) 紫薯喜粄 (隔夜发酵法)

So long did not make some Hee Pan (steamed glutinous rice buns). After i tried purple sweet potato version from a kuih-muih store after hiking, it tasted so soft but not sure what special ingredients they have added to make them so soft. So better i make it by myself as i know what ingredients that i used.

Caramelized Palm Sugar Cassava 椰糖木薯

Sorry for my missing in action, just realized that i have not updated my blog for a month. Before you all start to forgot me, i better quickly update my blog, hehehe. I have updated this recipe on my Instagram for quite some time, but i still prefer to keep recipe on my blog for easy checking. The other day when i chatting with my SIL Annie about cassava, she taught me this old way of enjoying cassava, add gula Melaka or palm sugar with cassava, and it was yummy especially with caramelized palm sugar.

Huat Kueh (toddy version) /Sweet Rice Cakes 椰花酒发糕

I have been wanting to make Pak Tong Kueh using toddy or palm wine ( sap from palm tree). After i got a big bottle from a seafood restaurant, immediately I use it to make Pak Tong Kueh using a online recipe, but i have to throw away the kueh as it was overly sweet. So i didn't attempt again but instead proceed to make this Huat Kueh also using toddy.

Kuih Lompang Gula Melaka 椰糖碗粿

I have too many gula Melaka at the pantry, some given by my friend and some bought by my hubby. So use some to make this kuih Lompang, it tasted like dodol (Malay sticky rice cake), yum yum..

Hokkien Bak Chang (rice dumplings) 福建肉粽

I have been delaying to post this classic Hokkien Bak Chang since last year. I keep delaying due to this post is too lengthy which has too many pictures and long recipe. As I don't want to just put up a simple recipe but to share a detail step-by-step recipe with photos which later can benefit to my younger family members and also for you who wish to learn the skill of how to wrap the dumpling  ^_^.
Hokkien Bak Chang is difference from other dialect's rice dumpling, where Hokkien Bak Chang requires 3 main criteria, Colour 色 -  the glutinous rice got to be looked dark. Aroma 香 - big amount of shallots, Hae Bi (dried shrimps) and Chinese five spices powder are added as to give the distinct aroma . Taste 味 - every ingredients must be pre-cooked and well seasonings, to bring out the great flavour of the dumpling.

Red Bean Kee Chang (Alkaline water rice dumplings) 红豆沙鹼水粽

We have a family gathering at our hometown on last Sunday. My sister requested my mother to teach her on how to make Kee Chang (Hokkien) or Gan Sui Chong (Cantonese) or alkaline water rice dumplings. A very basic rice dumplings served during Chinese rice dumpling festival. And our favourite way to enjoy is to dip it with kaya (coconut jam) ^_^. So i also take this opportunity to learn from my mother and also learn how to wrap from my elder sister who given clear instruction on how to wrap.

Sweet Potato Sesame balls with Nian Gao 番薯芝麻年糕球

Look at the one Nian Gao or Chinese sticky rice (you can check my mother recipe here ) that my mother made during last CNY still sitting in the fridge. I have to quickly made something with it before it get spoil. I decided to wrap it with sweet potato and made into sesame balls, as i remember a similar version that my friend May made for us during a gathering.

Ah Mah Pumpkin Kueh (steamed pumpkin cake) 阿嬷金瓜糕

I saw a local actor's Ah Mah (grandmother) shared this steamed pumkin kueh in a Hokkien cooking TV program. I know her kueh must be tasty, and I tried it out, it was so good !

Apam Beras (steamed rice cup cakes) 蒸米糕

When i saw Joceline shared this Apam Beras which is quick and straight forward method and don't need to wait for few days for fermentation (use rice wine yeast balls). I immediately bookmarked to make it for Ching Ming day.  But i have to make sure i have rice to keep it overnight so i cooked more rice the day before ^_^.

Kuih Cara Berlauk 马来小咸糕

After making few types of sweet kuih-muih (local cakes) last two weeks, my daughter requested me to make some savoury kuih. So i decided to make this Kuih Cara Berlauk ( Malay savoury cake) instead the Kuih cara manis that i made earlier.