Wednesday, December 16, 2009


( Butterless)

This biscuit does not require any butter. Instead, it uses sunflower oil which is healthy and suitable for weight watchers. I find that the biscuit is a little bit hard and not crunchy. The interior is not crumbly at all. I would suggest adding half shortening instead of using all oil. Your could add cornflour or custard to make it crunchy.


55g chopped walnuts
115ml sunflower oil
55g caster sugar
25g chopped raisins
1 egg-beaten
175g plain flour - sieve
1tsp baking powder- sieve
1/4 tsp vanilla essence


  1. Grease baking sheet.
  2. In a bowl, mix walnut, oil, sugar. raisin and egg together.
  3. Stir in flour and baking powder.
  4. Add in vanilla essence.
  5. Knead into a firm paste, add flour if necessary.
  6. Roll out mixture into small size balls.
  7. Flatten with finger or fork.
  8. Bake 10-15min at 170C or until golden browned.
  9. Makes 14-20pcs depending on the size.

KUIH BANGKIT (less flour)


During Chinese New Year, Kuih Bangkit is one of the must cookie to be serve among friends and relatives. I don't know why but it has been a traditional since I was young. The sweet coconut milk fragrance attracts everyone attention even though it looks plain. It melts in the mouth, a little try, therefore you need some water to swallow, crisp and easily broken. I have baked this cookie twice this year. Don't add too much flour if the batter looks wet because it will turn hard if you leave it for 5-10min. Give it a go, I am sure you are gonna love it.

(makes 100pcs)

225g tapioca flour
3 pandan leaves cut into 3inch long
30g butter
85g icing sugar
1 egg yolk
120ml thick coconut milk ( packet type accepted)
a drop of red coloring


1. Fry tapioca flour with pandan leaves for 3-5 min. Stir it constantly to avoid getting burnt.


1. Gather all ingredients.

2. Sieve tapioca flour.

3. Mix together egg yolk, butter and sugar.

4. Mix well.

5. Add 75ml coconut milk.

6. Stir well.

7. Add flour and knead until it form into a semi-hard dough. It should be a sticky dough.

8. Divide dough into 2 portion.

9. Roll out dough onto floured surface.

10. Stamp out with your desired cookie cutter.

11. Sprinkle a little flour around the baking tray.

12. Drop a little red coloring into a bowl. Use the toothpick to dab an "eye" onto the cookie.

13. Looks like this. Transfer all cookie onto the floured baking tray.

14. Bake at 170C for 10-15min until lightly browned.



Lemon has been widely used in various purpose such as beauty, dishes, baking, odor remover and best for sore throat. I like the taste of this lemon cake because it has the mild lemon flavor, a bit crumbly, buttery taste. What I like best is the crispy brown top which is lightly browned. Crunchy is the word. Unfortunately, the topping is too sweet for me. The next time I bake this cake, I will reduce the granulate sugar to half and half of the juice lemon too.

Crumbly interior


115g butter
175g caster sugar
2 eggs
finely grated rind of 1 lemon
55ml milk
175g self-raising flour


juice of 1 lemon
115g granulate sugar


  1. Grease and line a cake tin.
  2. In a bowl, beat together butter, sugar until light and fluffy.
  3. Beat in eggs and stir in lemon rind.
  4. Fold in self-raising flour, alternately pour in milk.
  5. Turn mixture into a cake tin and level the surface.
  6. Bake 30-45min at 180C or until well risen, golden color.
  7. While the cake is baking, make topping.
  8. Mix lemon juice with sugar.
  9. When the cake bake, remove from the oven. Spoon topping over hot cake.
  10. Leave in tin until completely cool.



Fruit cake is a must during Christmas season. Here is a simple recipe to share with you. Have a MERRY CHRISTMAS !!


120g margarine / butter
170g sugar
340g dried fruit ( raisin, sultana, cherries, orange peel)
225ml water
1tsp baking soda
1/2 tsp mixed spice
2 eggs
120g plain flour
120g Self-raising flour
a pinch of salt


  1. Apply margarine / butter around the cake tin and the base
  2. Mix margarine / butter, sugar, dried fruit, water, baking soda, mix spice in a sauce pan.
  3. Heat over medium fire. Bring to boil and simmer for 1 min.
  4. Pour into a bowl to cool.
  5. Add in eggs one at a time.
  6. Sieve both flour and salt into the creamy mixture. Mix well.
  7. Pour into cake tin and level the surface well.
  8. Bake for 1 and 1/4 hours at 180C.



Turkish Cinnamon cake is actually walnut raisin butter cake. I got this cake recipe from my Singapore aunt. However, it is a little crumbly when I cut the cake and dry. Maybe next time I would add in some milk. Overall, it is a nice cake to be share during teatime or Christmas.


175g butter
100g sugar
1 tsp vanilla essence
4 eggs
175g self-raising flour
50g cornflour
1tsp baking powder
50g chopped cherries
50g chopped raisins
100g chopped walnut
1/2 tsp ground cinnamon


  1. Cream butter, sugar and vanilla essence until pale and light.
  2. Stir in eggs, one at a time.
  3. Sift in both flour, baking powder.
  4. Mix in raisin, cherries and walnut. Mix well.
  5. Greased cake tin. Pour in and level smooth the surface.
  6. Bake in a pre-heated oven for 1 and half hour.

Monday, December 14, 2009


Although you may find many types of coconut crisp or thins recipes in the web, I still prefer mine to contain sweetened desiccated coconut, the dry type. Sink your teeth into these sweet lovely crisps, fresh from the oven, you will be enjoying the light, crispy and crunchy taste.
Recently, I found 3 types of recipes for Coconut Crisps. All of them uses the same method, temperature and time to bake. However, they differ in ingredients and decoration.
After browsing through and fro over these 3 recipes, I had decided to give a try on Christmas Coconut Crisps found in Alan Ooi web, with a slight modification.
When piping the mixture onto the line baking tray, do not pipe too much because you will need a big space to spread the crisp, which means, you can only have 5 piece of crisps per tray. It It will take ages for you to bake 60 pieces! So, pipe a little, use the back of the spoon to flatten the mixture, spreading and thinning the cookies as thin as possible. You can replace the desiccated coconut with sesame instead for the decoration.
Once the crisps are removed from the oven, quickly store them into airtight container because they will turn soft rather quickly.

Here is the recipe:

(makes 60-80pcs)

50g butter
50g shortening
120g icing sugar
100g egg white ( 3 eggs)
120g flour
20g desiccated coconut

20g desiccated coconut


  1. Gather all the ingredients; icing sugar, flour, desiccated coconut..

2. Shortening, butter and egg whites ( approx. 2-3 eggs)

3. Beat butter, shortening and sugar until fluffy.

4. Add in egg whites. Beat well.

5. Add in flour and desiccated coconut.

6. Blend well.

7. Lightly grease baking sheet.

8. Fill in the batter into a piping bag.
Pipe a little batter onto the baking tray/sheet.

9. Use the back of a spoon to flatten, spreading and thinning it.

10. Sprinkle a little desiccated coconut on top.

11. Bake them at 170C for 10min.

12. Crispy, brownish cookie.

Tuesday, December 1, 2009


(makes 60pcs)


180g butter
100g sugar
1 egg
170g SR Flour
1/2 tsp spice powder
30g chocolate chips
70g walnut chopped and roast ( leave some for decoration)
60g desiccated coconut


  1. Mix butter and sugar until creamy.
  2. Add in egg. Mix well.
  3. Sift SR Flour and spice powder in another bowl.
  4. Add to creamy mixture.
  5. Add in chocolate chips, walnut and desiccated coconut. Mix again.
  6. Drop by round 1 tsp, 2inch apart onto grease baking sheet.
  7. Decorate with chopped walnut.
  8. Bake 180C for 10-15min.


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