Wednesday, 16 June 2010

Lemon Drizzle Cake

  • 125g butter
  • 175g castor sugar
  • 2 large eggs
  • 175g self raising flour
  • 2 lemons, preferably unwax
  • 50g granulated sugar


Preheat the oven to 180 degrees Celcius.

Lightly oil and line the base of an 18cm square cake tin with baking paper.

In a large bowl, cream the butter and sugar together until white and fluffy. Beat the eggs, then gradually add the eggs to the creamed mixture, adding 12tablespoon of flour after each addition.

Finely grate the rind from 1 lemon and stir into the creamed mixture, beating well until smooth. Squeeze the juice from the lemon, strain then stir into the mixture.

Spoon into the prepared tin, level the surface and bake in the preheated oven for 25-30 minutes. Using the zester, remove the peel from the last lemon and mix with 25g granulated sugar and reserve.

Squeeze the juice into a small saucepan. Add the rest of the granulated sugar to the lemon juice in the saucepan and heat gently, stirring occasionally. When the sugar has dissolved, simmer gently for 3-4 minutes until syrupy.

With a cocktail stick, prick the cake all over. Sprinkle the lemon zest and sugar over the top of the cake, drizzle over the syrup and leave to cool in the tin. Cut the cake into squares and serve.

Kuih Puteri Ayu

Don't ask me why this was called kuih puteri ayu. You need to have the special mould as the above picture to make this kuih.
  • 2 eggs
  • 100g castor sugar
  • 125g self raising flour, sieved
  • 150ml coconut milk
  • 1 tsp ovallette
  • a drop of pandan paste
  • 50ml water
  • some fresh grated coconut
  • 1 tsp tapioca flour
  • a pinch of salt
  • some oil for greasing the mould


Mix salt, tapioca flour and grated coconut together. Add about 1 tsp of the grated coconut into a greased mould and press hard on it. Set aside

In a mixer beat eggs and sugar until white and fluffy. Then add in ovallette and continue beating until creamy.

Add the pandan paste in the water and mixed with the coconut milk.

Stir in flour and alternate it with the coconut milk mixture. Fill the mould until almost full of 3/4 full. Steam over high heat for about 15-20 minutes.

Sesame Glutinous Ball

Can replace the fillings with red beans paste or lotus paste if prefered. Ingredients: Fillings:
  • 80g ground roasted peanuts
  • 11/2 tbsp castor sugar
  • 2 tbsp oil


  • 40g tung mein flour (wheat starch)
  • 40g hot water
  • 180g glutinous flour
  • 50g castor sugar
  • a pinch of salt
  • 110g water
  • 2 tbsp shortening
  • raw sesame seeds for coating
  • oil for deep frying


Combine all ingredients for the filling into a bowl. Set aside.

Place tung mein flour in a mixing bowl. Pour in hot water to the tung mein flour and mix with a spoon to form a sticky dough.

Combine glutinous flour, sugar, salt and water in another bowl. Mix into a dough.

Finally combined the tung mein flour dough with the glutimous flour dough and also the shortening. Knead until the dough is not sticky.

Divide the dough into 12 balls. Start making the balls by first flouring your hands. Then take one of the dough and form it into a circle. Place the circle in the palm of one of your hands. Put 1-11/2 tsp of the fillings in the centre. Carefully pull the edges up and over the paste and pinch them at the top. Then gently roll and pat the ball into an even round shape.

Once you have the ball shape, quickly dip it into a bowl of water and then roll it in the sesame seeds coating the entire outside. Then place the finish ball on a place. Continue making the rest of the sesame balls.

In a wok heat the oil on high . Once the oil is hot add in the sesame balls. let the sesame balls cooked for about 6 minutes or until the sesame seeds is golden brown. Then remove and place the sesame balls in aplate lined with paper towels. Let the balls cool before serving.