Now that my short collection of traditional kuih-muih/dessert recipes (pandan coconut panna cotta, sago gula melaka, white fungus ginkgo nut, bubur kacang hijau, bubur cha cha, rose sago gula melaka, ondeh ondeh and wajik) is stagnant, I want to add a couple more
Pagi-pagi ini i buat Kuih Lapis yang menjadi kegemaran Awin dari dulu lagi. Sebenarnya i tak berapa pandai buat kuih-kuih nih tapi demi anak wajib mencuba
Some contains vanilla or rose essence / extract. To most Singaporeans and Malaysians, nyonya butter cookies are commonly known as biscuit samprit or biskut ceri or kuih semperit in Malay language
Mung Bean Cookies or Kuih Koya (绿豆糕). Traditional short bread biscuits – A buttery biscuit dusted with rose petals making it stands out in a tray of cookies
Apam Balik or Ban Jian Kuih – Malaysian peanut pancakes/crepes. The books that I’ve thumbed through most are Heavenly Cakes by Rose Levy Beranbaum, Flour by Joanne Chang, Jamie’s Great Britain and Cooking For Friends by Gordon Ramsay
*I am so thankful I had used the silicone moulds to do this kuih. 1/4 teaspoon rose essence. Meanwhile mix 70g grated coconut, 50g caster sugar, red sagoo, rose essence and a bit of salt. 1/4 teaspoon rose essence
difficult kuih to make, I figured out the easy way and one you can make even. I start believing that love is about roses, expensive gifts and meals, I will
