Ah Mah’s Traditional steamed sponge cake 鸡蛋糕

When i was a kid, the only cake i know is 鸡蛋糕 Ci Tan Kou (steamed egg sponge cake). But i have no chance to learn this cake from my Ah Mah (grandmother) and other types of kuih-mueh (cakes) from her as she passed away when I still young. Luckily i have blogger friend Jane's Ah Mah recipe, so I can taste a truly old fashion of steamed sponge cake, Thanks to Jane's Ah Mah!

Steamed savoury pumpkin cake

After rest for few day of Deepavali holiday (I noticed few bloggers wish me a Happy Diwali, maybe they thought me is Indian ^^, because my name?) and kids also not going to school, feel lazy to start update a post..Actually i have took a lot of food picture, just lazy to write the recipe...Anyway, i want to post this pumpkin cake before Aspiring Bakers #12: Traditional Kueh (October 2011) end in few day times..

Eggless Tiramisu with Milo cereal

Today i made Tiramisu again, using my previous recipe but this time I added extra chocolate ganache as kids claimed the previous Tiramisu was not so sweet..and also inspired by Terri's Eggless Tiramisu.

Kuih Kasturi ( mung bean fritters )

Here is another kuih that i wanted to make long ago, since this month Aspiring bakers calling us to make kuih, so i have no excuses not try out this time. A very simple kuih, cooked mung bean coat with batter and deep fry.

Setia Alam Pasar Malam, the longest pasar malam in Malaysia

Yesterday i just realized that the pasar malam (night market) at my place Setia Alam is the longest pasar malam in Malaysia and also included in The Malaysia Book of Records. I grap this opportunity to record down this special moment and share with you..

Ondeh-Ondeh (glutinous rice ball with palm sugar)

Just realized that month of October left few more days to go. I have made few other type of kuihs, need to quickly post before Aspiring Baker#12: Traditional Kueh end. I have seen so many blogger friends did this Ondeh-Ondeh, this small ball with palm sugar seem is everyone's favourite. This is also one of my favourite kueh too.

Croissant

The other day Jane saw my Ham Chim Peng post and she tak boleh tahan (can’t wait) and tempted her to try. On the other hand, I saw her Bourke Street Croissant and I also tak boleh tahan (can’t wait) and tempted to try, hahaha..Later her sister Helena also made. I told them how nice if three of us are living nearby, then must be very fun, we will non-stop baking and eating, hehehe..I love croissant, usually I will take croissant first whenever I take buffet breakfast in a hotel…

Pulut Inti ( Glutinous rice with coconut sweet filling)

This is another kuih that we love, Pulut Inti...I just realized that this month i eating too much of glutinous rice and coconut, hehehe..

Stir-fried Bittergourd and Pumpkin

Can you imagine the taste when bittergourd meet with pumpkin, in fact they are delicious..

Oh Ku Kuih ( Ramie leaf glutinous rice steamed cake with savory filling)

I would like to dedicate this post to a reader name Joanne who sent me the “Ang Ku Kuih" mould with 福 （happiness, good fortune, blessing ）printing. Joanne was requested me to send her some Ramie stem as she wanted to plant it. Chinese peoples especially Hakka family using Ramie leaf (厝叶）to make kuih (steam cake). According to Joanne, Malaysia Hakka family called this kuih as " choo yap ban~ 粗叶茶果/粗叶板" or also called it "woo char guo". As for Hokkien family, we called this kuih as "Oh Ku Kuih" as this kuih look black, " Oh" means black in Hokkien...