Cream butter and suga in a bowl until light and fluffy. Beat in eggs one at a time, beat until combine. Transfer mixture to a large bowl. Stir in half the sifted flours and half the milk, then stir in the remaining flours and milk.
Blend cocoa powder with extra milk, stir until smooth with 2 tbsp of the cake mixture. Fold chocolate mixture lightly through cake mixture o give rippled effect. Spoon into prepared pan, smooth top slightly.
Bake in pre heated oven for about 40 minutes at about 170 degress Celsius. For convection oven the heat should be at about 190-200 degrees Celsius. Turn to the wire rack to cool. Dust with icing sugar before serving.
SELAMAT DATANG! or Welcome.
Cooking is more of a hobby than a vocation for me. And over the years, I have learnt a great deal through trial & error in my kitchen.
As a little girl, I used to be my mother little helper. My regular assignments were grating coconuts, pounding curry paste, cleaning vegetables and cooking rice. Instead of being turned off by the experience, the clang of my mother’s wok and the heat and the bustle of the kitchen only served to fan my interest in the art and joy of cooking.
When I moved to UK, I brought along a mortar & pestle and fill up my kitchen with Asian spices. The best way to enjoy eating and cooking Asian food is to cook & share it with friends. I have been giving a lot of parties for friends. Asian food is everyone favorite and they are not patient for the next feast; therefore they started asking me for cookery tips and classes.
My passion for food is well known to friends. And I have always had a strong desire to share my knowledge and enthusiasm for good home cooked food and kuih. I also loved the idea of having good times and socializing with people and sharing food.