Thursday, January 15, 2015

Kuih Lapis

Did a trial bake for kuih lapis. This cake needs lot's of patience. Have not done this for quite sometimes. This bake is not well done, need to improve the layering, flavour and taste. I have sprinkled some almond flakes on the top layer to give it a crispy taste.


I'm Submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies Organized by Fion of XuanHom's Mom and co-hosted by Victoria Bakes


Friday, January 9, 2015

Pineapple Tarts

Time really flies, Christmas just over and now Chinese New Year is coming. I love this occassion where family gather together for dinner and house visiting. Did a trial bake for the Pineapple Tarts Cookies as this is my favourite CNY cookies among the rest.

This post is line  to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

Sunday, January 4, 2015

Lemon Poppy Seeds Butter Cake

My very first bake for 2015. I have wanted to bake this for quite sometimes back as my bottle of poppy seeds has been sitting in the cupboard till I did my packing yesterday. So I have decided to use it to bake a simple lemon butter cake. I love the taste of poppy seeds and the lemony taste in it.


Recipe Source: Sonia / li-shuan

Lemon Butter Cake
*make 8” round tin

250g butter
180g sugar
2 lemons, finely grate the rind
4 large eggs
350g self-raising flour (sifted)
4 tbsp milk
4 tbsp greek yoghurt
2 tsp vanilla essence

Lemon glaze
3 tbsp sugar
1 lemon, extract juice
1 lemon, finely grate the rind

1. Beat the butter with the sugar until fluffy.
2. In another bowl slightly beat the eggs, the slowly pour in a little at a time to the butter. (Make sure the egg well co-operate into the butter the before adding further). Then add in lemon rind and vanilla essence mixing well.
3. Fold in the flour and milk +yogurt, combine well.
4. Pour the mixture into a tin lined with greaseproof paper.
5. Bake in pre-heated oven at 180C (fan force 160C) for 40mins.
6. Mix sugar and lemon juice and cook over low heat till sugar dissolved, add in lemon rind, set aside.
7. When cake is cook, remove cake from the oven and prick all over with a skewer. (Make sure you prick to the bottom of the cake)
8. Pour over the lemon glaze over the hot cake.
9. Serve immediately or leave it overnight. The cake becomes moist and infused with lemony flavor.