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Saturday, October 27, 2007

Kueh Dada



(A) Pancakes

100 g PrimaFlour Plain Flour

4 Pandan Leaves

½ Grated White Coconut

250 ml Water

1 Egg

¼ tsp Salt

2 drops Green Colouring

(B) Filling

½ Grated White Coconut

½ block Gula Melaka (Chopped)

2 tbsp Water

4 Pandan Leaves


  1. Mixed finely pounded pandan leaves with grated coconut.
    Add the water and squeeze to extract milk. Add colouring.

  2. Place egg into well of sifted Plain Flour and mix.

  3. Add coconut milk mixture and beat until batter is smooth.

  4. Put (B) in a saucepan and cook over low heat, stirring until sugar dissolves and the mixtures become fairly dry. Remove to cool.

  5. Heat lightly greased pan. With a ladle, pour batter a potion at a time into the pan, spreading the batter to make thin pancakes.

  6. Put some filling on each pancake and roll. (See illustration above)

Makes 10-12 pieces. Serve with thick coconut milk (santan) if preferred.

To make Santan: Add a pinch of salt to 125ml thick coconut milk. Bring to boil over low heat.


Wednesday, October 24, 2007

Chewy Role Cookie Bar

Chewy Role Cookie Bar


1 pkt yellow cake mix
1/2 c nuts, chopped
2/3 c evaporated milk
1/4 c butter, melted
36 role candy pieces, halved


Combine cake and nut meats in a medium bowl. Stir in evaporated milk and
melted butter or margarine. Blend well.

Spread half of cake mixture into a greased 9x13 inch pan.
Bake at 350 degrees for 15 minutes. Remove from oven.

Immediately place role pieces, cut side down, over hot crust.
Drop remaining cake mixture by teaspoonfuls over role pieces.
Bake at 350 degrees for 25 to 30 minutes or until lightly browned.
Cut in squares.


Sliced Almond Cookies

Sliced Almond Cookies


1 cup sliced almonds
chocolate bits; for topping
1 egg whites
1/3 cup sugar


Preheat the oven to 300. Line a cookie sheet with parchment paper.
Stir together the egg white and sugar (I don't even use a mixer) and then stir in the almonds. Drop by teaspoon (they shouldn't be more than 2 inches in diameter) and top with a chocolate chip. Bake about 20 minutes until lightly browned.

When you remove from the oven mash down the chocolate bit (it makes it look like a dab of icing) and let it cool before removing from sheet.

I use the same ingredients in the food processor and make balls out of the dough just over an inch in diameter. I flatten them slightly by pushing down drained maraschino cherry on top. I usually do double the recipe. I make
these all year because they're so simple to make, everybody loves them and they are good for pesach.


Saturday, October 20, 2007

Kueh Kesui

Kuih Kesui

Brown colored kuih is characterized by the use
of dark brown sugar and combination of flours, to achieve
a chewy effect, topped with grated coconut.



  • 150g palm sugar or gula melaka

  • 75g brown sugar

  • 75g coarse sugar

  • 200ml water (to cook with the sugars)

  • 1pc of screw pine leaf or pandan leaf (tie into a knot)


  • 300g wet rice flour

  • 2-1/2 tbsp sago flour

  • 1/4 tsp alkaline crystals dissolved with a bit of water

  • 250ml/2 cups of water


  • 230g grated coconut(remove the skin & mix with 1tsp of salt)


Prepare the steamer and boil for few minutes. Mix all the
sugars, water, screw pine leaf in a small saucepan till
dissolved. Remove from heat, strain and let it cool for a
while. Mix thoroughly all the flours, alkaline water, salt and water
in a separate bowl. Add the syrup ingredients gradually
into the flour mixture, stirring with a wooden spoon till
well mixed. Strain it.

Then pour into a baking tin and steam for 20 minutes in a
steamer that has been heated for 3 minutes. When cooked, cool
it over a tray of water, thereafter cut it up and serve with
the grated coconut mixed with a bit of salt.

Another option is to use small cups or molds (either a
porcelain or glazed clay). Steam the cups first for 3-5
minutes, fill them with mixture and steam over high heat
for 7-8 minutes. Cool and remove from cups, roll in
grated coconut before serving.


Thursday, October 11, 2007

Kueh Pulut Inti

Kueh Pulut Inti

This rich and sticky kuih makes use of glutinous
rice filled with sweet coconut filling and wrapped in banana
leaf. Surprise your family with this afternoon treat and a
great cup of tea or coffee.

    • 180g glutinous rice, soaked overnight or at least for 6 hrs

    • ½ coconut, to yield 250ml
      coconut milk and mix with ½ tsp salt

    • 2 tbsp grated coconut, without skin

    • ¼ pc of palm sugar or gula melaka

    • 30g granulated sugar

    • 2 tbsp water

    • 1 pc of pandan leaf or screwpine leaf

    • 8 pcs of banana leaves – 6 x

(A)Prepare steamer by boiling water. Wash the glutinous rice and
strain. Place tray on steamer and steam for 5 minutes. Add
enough coconut milk to cover the rice. Mix well. Steam again
till it is cooked for about 20-25 minutes. Check from time to
time and stir and add coconut milk if necessary.

To prepare filling

Dissolve sugars. Add grated coconut and pandan leaf(B). Cook till
the mixture is soft and dry. Remove from heat and let it cool.

To prepare the kuih

Soften banana leaves(C) by dipping into boiling water for at
least 30sec. Put 1 tbsp cooked glutinous rice on banana leaf.
Add 1 tsp filling on top of the rice. Fold both ends of the
leaf over the kuih, ensure that the top is slightly open to
show a bit of the filling. Fold both ends downwards. When all
the mixture is used up, serve on a plate.


Thursday, October 4, 2007

Chocolate Mint Cookie

Chocolate Mint Cookie Recipe

This cookie recipe is a great one to prepare for after holiday thank you gifts.
The cookies are also good any time of the year as a wonderful treat!


• 3/4 cup butter
• 1 1/2 cup firmly packed dark brown sugar
• 2 tablespoons water

• 2 cups semisweet chocolate chips

• 2 large eggs

• 2 1/2 cups all purpose flour
• 1 1/4 teaspoon baking soda
1/2 teaspoon salt

• green mint wafers (or mix peppermint chocolate as directed below)


In a large saucepan over low heat, cook
butter, sugar and water until butter is melted.

Add chocolate chips and stir until partially melted.
Remove from heat and continue to stir until chocolate is completely melted.
Pour into a large mixer bowl and let stand 10 minutes to cool.
Mix at high speed and beat in eggs one at a time.
Reduce speed to low and add dry ingredients.Mix until just blended.
Cover dough tightly with plastic wrap and chill for at least one hour
until dough is easy to handle.

Preheat oven to 350 degrees.

Line 2 cookie sheets with foil.
Roll teaspoonfuls of dough onto cookie sheets 2 inches apart.
Bake 12-13 minutes and NO longer.
Cookies should come out of the oven looking slightly underdone.
They will crisp when cool.

Immediately after taking the cookies out of the oven,
place one mint wafer on top of each cookie.
Allow mints to soften; then swirl to cover cookie.
Peppermint chocolate can be placed on top of cookies instead of wafers. See note below.
Sprinkles can be added at this point if desired.

Making Peppermint Chocolate


• 1 cup white chocolate
• peppermint extract


Melt the white chocolate in a microwave safe bowl by microwaving
for 30 secs and then stirring. Repeat until chocolate is partially melted.

Remove from microwave and continue stirring until chocolate is completely melted.
At this point add 2-4 drops of peppermint extract and food coloring if desired.


Snickerdoodle Cookie

Snickerdoodle Cookie

This is a simple cookie recipe that will surely delight young and old.
The cookies are coated with cinnamon and sugar for an extra special taste.


  1. • 1/2 cup butter, softened

  2. • 1 cup sugar
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon cream of tartar

  3. • 1 large egg
    • 1/2 teaspoon vanilla

  4. • 1 1/2 cups all purpose flour

  5. • 4 Tablespoons granulated sugar
    • 1 1/2 teaspoons cinnamon


Preheat oven to 375 degrees.
In a mixing bowl, beat the butter on medium speed for 30 seconds.
Add in (B): 1 cup sugar, baking soda, and cream of tartar.
Beat until combined, scraping sides of bowl occasionally.
Beat in (C) : the egg and vanilla until well blended.
Beat in as much flour as you can with the mixer, and stir in remaining flour.
Cover with plastic wrap and chill for 1 hour.

Combine (E) : 4 tablespoons sugar and 1 1/2 teaspoons cinnamon.
Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat.
Place balls of dough 2 inches apart on an ungreased cookie sheet.
Bake for 10 to 11 minutes or until edges are beautifully golden.
Transfer cookies to a wire rack to cool.


Wednesday, October 3, 2007

Kueh Lapis

Kueh Lapis

A visually delightful and simply tasteful dessert,
kuih lapis means many layers and is therefore characterized
by several layers in different colors. Kids usually love to
eat it by peeling off the individual layers. Excellent idea to
impress your guests, beats serving cake anytime!


180g rice flour
125g sago flour
1 coconut (remove skin and grated)
1/4 tsp salt
Drops of red food coloring
120g grated coconut without skin, to mix with 1 tsp salt
280g coarse sugar
150ml water
4 screw pine leaves or pandan leaves (tied into a knot)


Squeeze coconut to produce 450ml coconut milk and add salt.
Strain. Mix the flours and sift, and add coconut milk
gradually and blend into a smooth batter. Boil coarse sugar
and water over moderate heat till it dissolves. Strain
and add hot water, if necessary to yield 225ml liquid.
Pour this mixture into batter and mix well.

Put aside 165ml of the batter to be colored dark red for the
top layer. Divide remaining batter into two portions. Colour
one portion with pale red and leave the other portion
uncolored. Bring water to a boil in a steamer. Lightly grease
a 18cm x 5cm cake tin and place in the steamer. Pour in a thin
layer of a red colored batter and steam for 5 minutes till
cooked. Then pour in a thin layer of a red colored batter and
cook in the same way.

Continue with the layering till the batter is used up. Use
dark red portion for final layer. Ideally to cool it for 7 to
8 hours before cutting. For greater visual appeal, can use
3 different colors of your choice.


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