Cranberry Legit Roll / Legit Gulung Kranberi

Lapis Legit originates from Indonesia (also known as Spek koek). It takes many layers of baked batter to make one cake. This recipe is a simplified version of Lapis Legit. It is made into a roll instead of a piece of cake. Nevertheless, it tastes the same. 

Easy Pandan Gula Melaka Cake 香兰椰糖蛋糕

I finally did it! This cake has been in my to-do list for ages. I was always put off by the lengthy steps and the degree of difficulty. I have, hence, came out with a relatively simple recipe that is more suitable for occasional bakers like myself. 

Banana Fritters Cecodok Pisang 炸香蕉丸

This is a typical Malaysian comfort food and the dish itself brings back many childhood memories. 

Although lacking in appearance, it more than made up for it with its taste. These humble banana fritters are crispy on outside and soft inside. I especially like it with lots of banana flavour, just perfect with a cup of of good-old teh tarik.

The Malay word for this dish is also jemput-jemput pisang. This is because the batter is pinched (jemput) into the oil with your fingers and thumb. I have to admit these banana fritters are sinfully oily. My only advice is to put on the highest heat when you are about to take it out from the oil and use lots of kitchen towels afterwards. 

Simple Cranberry Scone 简单果蔓司康饼

I have never been fascinated with the look of scones. But there have to be something about these little lumps of glutton that make it so popular despite the unassuming rustic look. 

Scone is actually a type of quick bread that is fast and easy to put together. One of the basics in baking that we learn on entry level.

Moist Carrot Cake II 红萝卜蛋糕 II

I think I hit all the criteria of a good cake for this Moist Carrot Cake. The cake was moist and soft, tall with raisins evenly distributed, and the correct balance of sweetness and tang. I absolutely loved this moist carrot cake. In fact, the cake tasted better on the next day!

Boiled Fruitcake -The Easiest Fruitcake Ever 杂果蛋糕

Yes, it is true. This is by far the easiest fruitcake I have ever done. It turned out soft and moist, just as I wanted it. Have you heard of Boiled Fruitcake?

Easy Orange Butter Cake 简单香橙奶油蛋糕

I have a church friend who has been asking me to bake Orange Butter Cake for the longest time. Sadly, I have yet to send her one. This is because I usually make butter cakes and not orange butter cake for my family. My family adores butter cake (recipe here). Why want to add to the work by adding orange? You will add on extra work of zesting and juicing an orange. However, there is definitely a difference. An Orange Butter Cake exudes a citrussy smell that lures you from afar. If you are an orange lover, you will definitely like this Orange Butter Cake. Paired with good butter, this cake smells and tastes heavenly. Perfect for those who like a touch of citrus and a subtle hint of tang to cut off the richness in a butter cake.

Kuih Kaswi Pandan/ Kuih Kosui Pandan 香兰卡穗糕

I made this Kuih Kaswi Pandan talam style (in a tray) and then cut it into individual pieces. This is how it is supposed to be; cut and rolled in fresh shredded coconut. Some does it in mini cups that makes it similar to Kuih Lompang. Similar but not the same. The main difference besides its appearance is the flour used. Kuih Kaswi uses wheat flour whereas Kuih Lompang does not. Taste wise, there is not much of a difference. If you are curious about Kuih Lompang, I blogged about it here a couple of years ago.

Kuih Kaswi Pandan is a traditional Malaysian/Indonesian delicacy. Like most of our local desserts, it uses plenty of coconut and pandan leaves (screwpine leaves). There is another variation that uses gula melaka (palm sugar) that is equally as good. Kuih Kaswi Pandan has a dense and bouncy texture . It is sweet with a hint of saltiness from the salted shredded coconut. It is also spelled Kuih Kosui.

Pandan Huat Kuih 香兰发糕

Huat kuih gets its name from its explosive top. The word huat in this context means expand, and kuih basically means our local traditional cake. Traditionally huat kuih is used by the Chinese as a prayer offering to deities or god. The more explosive it looks signifies the more prosperous and good fortune for the family.

Steamed Chocolate Cake 蒸巧克力蛋糕

Have no oven but dying to try out your own chocolate cake?

Making a chocolate cake has never been easier. All the measurements are in cups!!!! (If you don't have a measurement cup, I have also painstakingly measured it out for you in grammage).

Chocolate Brownies 巧克力布朗尼

I recently have a revelation. I found out that I have this fetish for chocolate brownies. I can't seem to stop thinking about it. So there I am, in my quest for my ideal chocolate brownies.

What is in a chocolate brownie that makes it so captivating? I call it a cross betweeen a cake and cookie. I has a denser texture than cake but a softer texture than a cookie. This makes the taste extremely intense but not too dry to the throat. And when paired with that favourite ice cream that seeps into whatever  nooks and crannies left by the brownie, oh yummy! Nirwana calls.

Minecraft Cake

Each year, I endeavour to make a cake for my son. This is his 6th birthday and my 6th cake for him. As his age progresses, his request for his birthday cake also gets complicated. This year, he requested for a Minecraft cake. In case you are in the dark, Minecraft is actually an online game (which makes no sense to me at all).

When I first googled for information, I was apprehensive. It was complicated. I was not confident I could do it. Worse of all, it involves fondant, which I have not ventured into and have no interest in doing so. But I have to at least try. I initially planned a very simple cake with purchased figurines as topper. Unfortunately, I have forgotten to purchase the figurines and therefore, it didn't come in time. I have to use fondant to make the figurines. Even that, I chose the easiest figurines, ENDERMAN and CREEPER. I had no choice but also make STEVE as he is a trademark in Minecraft afterall.

Pandan Swiss Roll (Cooked Dough Method) 班兰瑞士卷

If you have ever tried an original Pandan Swiss Roll, you will not be contented with just pandan essence. Nothing beats the natural taste and flavour of the pandan (also known as screwpine leaves). Primarily found in the South East Asia, the Pandan Swiss Roll is insanely popular with variations like Ondeh Ondeh Roll, and Pandan Kaya Roll. Today, I'm just introducing a simple Pandan Swiss Roll with fresh cream. Once you have the basic sponge mastered, you can easily adapt your filling.

Traditional Fruitcake 酒香杂果蛋糕

Talk about acquired taste. Just a couple of years ago, I have to give away fruitcakes received as presents because I simply don't like it. This year, however, I have such intense cravings to eat one that I have to purposely make an effort to get the ingredients to make one amidst my busy schedule. I blame it on the booze for my utter addiction cum obsession. Yes, I like my fruitcake all boozy-filled plumped-up with alcohol.

Dorayaki 铜锣烧

Ah, Doraemon's favourite food, what not to love about this? Dorayaki originates from Japan. It consists of two round pancake-like patties with a filling in between, traditionally red beans. Nowadays, you can put almost anything that you could imagine from the more commonly used matcha green tea to black sesame seed paste.

Honeycomb cake / Ants' Nest Cake / Kek Sarang Semut / Kuih Gula Hangus 蜂窝蛋糕

In line with the Ramadhan month, I am contributing this piece on Honeycomb Cake which is a traditional delicacy of the Malays. This cake is a perfect dessert to break fast. Wishing all my Muslim readers Ramadhan Kareem.

Vertical Layer Cake/ Drip Cake

Today, I tried to cramp three techniques into one cake. This cake marked my first foray into Swiss Meringue Buttercream (SMBC), first vertical layer cake, and first drip cake. Although the taste was good (as I am using my previous tested recipes), the artwork is mediocre at best. I have much to learn on making a smooth frosting and applying the dripping glaze.  I think my greatest enemy is my lack of patience. Making such cakes is a long process to say the least. It involves layers and layers of work. By the time I was at the decorating stage, the novelty sort of fizzled out. I was then left with a messy frosting and an urge to just abandon the endeavour. I am happy to say that I followed through to come out with this wonderful piece of art.

Lapis Legit / Spek koek 印尼千层蛋糕 (less rich version)

This is one of my favourite cakes but I have been putting off making this cake for the longest time. It is not a cake for the faint-hearted, literally saying. An original lapis legit uses about 30 egg yolks to make, not to mention about half pounds of butter. If the richness of the cake doesn't give you a heart attack, the process of making it will. Also known as a thousand layer cake (of course there is no thousand layer), it is very much a labour intensive endavour. You have to be at the oven most of the time watching the cake gets browned, levelling and then adding another thin layer. The process repeats itself at least 20 times to be considered a good bake. You need a lot of care and attention to produce even layers of straight-lined cake. After making this, I actually appreciate this cake more. It is a labour of love, a patience-endurance cake. This rookie here took 2 hours to finish my 20 layers. If you are making this for your loved ones, make sure you receive a well deserved recognition. Otherwise, just buy the lapis legit (better yet, at his/hers expense).

Lapis legit, also known as spek koek has its origins from the Nederlands whereby spek koek basically means bacon cake or cookie. Even the preferred butter is a Dutch butter called Wjisman. Having said that, the cake has evolved, since its colonial days, into what is uniquely Indonesian. If you haven't tasted this cake, it is rich and dense with a hint of spice to bring out the flavour of the cake. It can also be made into various variations, the popular one being added with prunes. The Chinese in Indonesia has adopted this cake as a celebration cake as well, a must-have luxury during Chinese New Year celebration.

Butter Cake II 奶油蛋糕 II

This is a refined version of my first butter cake recipe. After seeing so many smooth top butter cakes, I am inspired to make a flawless butter cake. A normal smooth top butter cake calls for a higher ratio of butter to flour (butter more than flour). As I do not like my cake to be too oily, my go-to recipe uses only an equal amount of butter and flour. This makes it harder to maintain that smooth top. The method and technique used here were the same as the old recipe save for the following changes:

1. Bake in a larger surface 7" x 7" pan;
2. Use low heat and steambake.
3. I drastically reduced the sugar content.

Almond Biscotti 杏仁 脆饼

Biscotti, which basically means twice baked, had put me off for the longest time. I don't want to put in twice the effort to make a same recipe. The process involves first baking it whole and then slicing it thinly to be toasted in the oven. Whatever is initially daunting, however, became advantageous. I can now precook the batter and leave it in the freezer. I can slice the amount that is needed and toast it crispy whenever I want. I, therefore, have a fresh supply of biscotti whenever there is guest coming over or when the occasion arises. It is perfect dunked in your favourite cuppa or as a leisure afternoon snack. This is one snack that I do not have to hold myself out because it has more nutritional values and practically oil-less. So you can munch all you want. You might also want to double the recipe. It gets pretty addictive once the nibbling starts.