Kuih Sago Lapis (Steamed Layered Sago Cake)

 Kuih Sago or Sago Cake is one of the easiest recipe you could ever make. This is a simple recipe made using sago. It is one of Malaysian popular recipe. Made from tiny tapioca pearls, this soft and bouncy kuih is then coated with freshly grated coconut. Great for breakfast, teatime or parties.

Tapioca pearls is one of the common South East Asia dessert ingredients, widely used in Malay, Nyonya and Thai desserts.

Ingredients:

• 300g white sago pearls
• cooking oil, to grease the heat-proof dish

Gula Melaka flavour

• 10 tbsp grated gula melaka
• 1 pandan leaf, knotted
• 100ml water
• orange colouring

Pandan flavour:

• 10 pandan leaves, washed
• 100ml water
• 30g castor sugar
• green colouring

Rose flavour:

• 1 tsp rose extract
• 30g castor sugar
• pink colouring

Steamed coconut:

• 120g grated fresh coconut
• ¼ tsp salt
• 3 pandan leaves, washed & knotted

Method:

Boil water in a steamer pot. 

In a heat proof dish, place 120g grated fresh coconut, ¼ tsp salt and 3 pandan leaves. Steam in a steamer for 10 minutes.

After steaming, remove the pandan leaves. let the coconut cool completely.

Soak 300g white sago pearls in water for at least 30 minutes or when the balls cannot expand anymore. Drain off the water from the sago balls. Divide the sago balls into 3 portions.

To make the gula melaka flavour:  Boil the gula melaka and 1 pandan leaf in 100 ml water. Let the mixture cool completely. Add the gula melaka mixture and tiny drop of orange colouring into one portion of the sago and mix into a consistent mixture

To make the pandan flavour: Cut the pandan leaves into smaller pieces, add 100ml water. Blend the pandan juice until the pandan leaves are mostly blended. Sieve the pandan juice to remove the pulp.

Add the pandan juice and 30g sugar and a tiny drop of green colouring into one portion of the sago and mix into a consistent mixture.

To make the rose flavour: Add 1 tsp rose extract, a tiny drop of pink colouring and 30g of sugar into one portion of the sago and mix into a consistent mixture.

The 3 flavours is now ready to steam. 

Grease a heat-proof dish and brush with cooking oil. Transfer the pink sago mixture into the heat-proof dish and use a spatula to level it.

Boil water in a steamer pot. Cover & steam the red sago over high heat for about 6-7 minutes. This layer will be slightly cooked. Use a spatula to gentle touch the surface, it it's no longer liquid, it is ready to add another layer.

Add the green sago mixture on top the red sago mixture, and use a spatula to level it. Cover and steam over high heat for about 6-7 minutes until it is slightly cooked.

Add the gula melaka sago mixture on top of the green sago mixture, and use a spatula to level it. Cover and steam over high heat for 25-30 minutes until the sago balls turn transparent. Add more water if the water in the steamer pot runs dry.

Cool the kuih sago lapis in  the dish completely at room temperature for about 2 hours.

After it cools down, unmould by using a spatula to separate the edge and turn the baking tray upside down onto a cutting board wrapped with clingfilm (to avoid the kuih sticking to the surface).

Cut the kuih into smaller pieces. Coat the kuih with the steamed coconut.

Best enjoy within the same day or up to 3 days if kept chilled in the fridge in an airtight container.

    

One-Pot Tomato Chickpeas and Orzo

 This is the kind of dinner you make when you get home late and are greeted by an empty fridge. In less time than it takes to call for takeway, you can grab a few ingredients from the pantry and assemble this modest, one-pot meal that is immensely satisfying.

I opt for orzo simply because it is easy to love and can be spooned up easily with chickpeas. Plus, doesn't everyone have a few tins in the pantry somewhere?

Chickpeas add substance to this dish-both nutritionally, as they are full of protein and fiber, and flavour-wise, since they are earthy and nutty. Everything comes together in one pot and is equally parts uncluttered and comforting

Ingredients:

• 3 tbsp olive oil
• 1 small onion, diced
• 2½ cups dried orzo pasta
• 2 cloves garlic, minced
• salt to taste
• freshly ground black pepper
• 4 cups chicken or vegetable stock
• 1 can chopped tomatoes
• 2 can chickpeas, drained & rinsed
• ½ cup finely grated Parmesan cheese, plus extra for serving
• ¼ cup loosely packed chopped fresh basil leaves

Method:

Heat the oil in a large pot over a medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3-4 minutes. Add the orzo and garlic, season with salt and pepper, and sauté until fragrant, about 1 minute.

Stir in the stock, tomatoes and chickpeas and bring to a boil. Cover, reduce to a simmer, and cook, stirring frequently so that the orzo does not stick, until most of the liquid is absorbed and the pasta is al dente, about 10 minutes or according to package instructions. If the pasta isn't completely cook at this point, add another splash or two of stock or water to the pot and continue to simmer until it has cooked. 

Stir in the Parmesan cheese. Taste and season with salt and pepper as needed. Garnish with chopped basil and additional grated cheese, if desired.

No-Bake Lemon Tart with Biscoff Cookie Crust

No-Bake Lemon Tart-Cool, creamy, and packed with bright lemon flavour, this easy no-bake tart is smooth, refreshing, and perfect for warm days. With it's buttery biscuits crust and silky citrus filling, it's the perfect easy dessert for spring and summer.

There is no oven required, and the tart chills into a smooth, sliceable dessert that's light, refreshing, and surprisingly simple to make.

Ingredients:

For the crust:

• 2 cups of digestive cookie crumbs
• 85g butter, melted

For the filling:

• 1 tin of sweetened condensed milk
• ½ cup of fresh lemon juice
• 2 tbsp lemon zest
• 1 cup double cream
• 1 tsp vanilla extract

For decoration (optional) :

• thin slices lemon
• fresh blueberries
• fresh raspberries
• fresh thyme or mint

Method:

In a bowl, combine digestive crumbs and the melted butter. Mix until evenly moistened.

Press the mixture firmly into the bottom and up the sides of a tart pan. Chill for 20 minutes.

In a large bowl, whisk condensed milk, lemon juice, and lemon zest until silky and smooth.

In a separate bowl, whip the double cream and vanilla until soft peaks form.

Fold the whipped cream gently into the lemon mixture until fully combined.

Pour the filling into the chilled crust and smooth the top.

Refrigerate for at least 4 hours, or overnight for best texture.

Garnish with slice lemons, and berries and thyme or mint just before serving.

    

Baileys Christmas Cake Cheesecake

                                            

This is one of the best way to use up the left over Christmas cake!! This Baileys Christmas cake Cheesecake is the perfect holiday dessert, combining the rich flavours of Christmas cake with a creamy cheesecake twist!

Ingredients:

• 300g Christmas cake 
• 250g digestive biscuits
• 100g melted butter
• 400g cream cheese
• 250g mascarpone cheese
• 100g castor sugar
• 75g golden caster sugar
• 100ml double cream
• 1 tsp mixed spice
• 3 large eggs
• 3 tbsp Baileys
• zest of 1 orange

Method:

Prepare the Base: Preheat the oven to 160ºC. In a food processor, crush the digestive biscuits into fine crumbs. Mix the crumbs with the melted butter until well combined. Press the mixture firmly into the bottom of a springform cake tin to form the base.

For the Cheesecake: In a large mixing bowl, combine the cream cheese, mascarpone cheese, caster sugar, golden caster sugar, double cream, mixed spice and orange zest. Beat until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Finally stir in the Baileys.

Crumble the leftover Christmas cake into small pieces and gently fold into the cheesecake mixture, ensuring it is evenly distributed.

Pour the cheesecake mixture over the biscuit base in the springform tin. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the centre has still a slight wobble. Turn off the oven and leave the cheesecake inside for an hour to cool gradually.

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerated for at least 4 hours or overnight for best results. Serve chilled. 

 

Chocolate Mousse Cake

There is something undeniably elegant about a chocolate mousse cake. With its delicate mousse layer, rich chocolate ganache, and soft, moist base, every bite is a balance of flavour and texture that feels like a little celebration. Whether you are treating a guests or savouring a quiet night in, this cake brings both indulgence and comfort to the table. 

Ingredients:

• 1 cup plain flour
• 1 cup granulated sugar
• 1/3 cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup milk
• ¼ cup vegetable oil
• 1egg
• 1 tsp vanilla extract
• ½ cup hot water
• 1½ cups double cream
• 200g dark chocolate
• ¼ cup icing sugar
• 1 tsp vanilla extract
• 100g dark chocolate
• ½ cup double cream
• strawberries or any fruits of your choice, optional

Method:

Preheat the oven to 175ºC/160º for fan-assist oven. Line the bottom of a springform pan with baking paper and lightly grease the sides.

For the cake: In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt. Add milk, oil, egg and vanilla. Mix until smooth, then stir in hot water.

Pour the batter into the prepared springform pan and smooth the top with a spatula.

Bake for 25-30 minutes, or until a skewer comes out clean. Let the cake cool completely in the pan.

For the mousse: Melt chocolate gently and let cool slightly. In a bowl, whip the double cream, icing sugar and vanilla extract until soft peaks. Fold melted chocolate into the whipped cream in batches.

Spread the mousse evenly over cooled cake base. Chill for 2 hours.

For the ganache: Heat the cream just to simmering, pour over chopped chocolate, let it sit for 1 minute, then stir until smooth. Pour ganache over the mousse and spread evenly

Chill the entire cake for at least 2 more hours. Once set you can decorate the cake with the strawberries and this is optional. 

Slice with a warm knife and serve.

 

Rainbow Cake

This beautiful Rainbow cake recipe is perfect for any occasion, from birthday parties to holidays!! It's always a crowd pleaser as you cut into it, revealing six stunning colourful layers with buttercream throughout. It is moist, flavourful  and absolutely show-stopping.

It is truly an impressive cake that is fun for all ages which you can effortlessly assemble.

Ingredients:

For the cake:

• 600g plain flour
• 600g granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 6 large eggs, room temperature
• 360ml vegetable oil
• 360ml  milk
• 1 tbsp vanilla extract
• food colouring (red, yellow, green, blue, orange, blue, purpe)

For the buttercream:

• 560g butter, softened
• 1200g icing sugar
• ½ cup double cream
• 2 tsp vanilla extract

Method:

For the Rainbow Cake layers:

Preheat the oven to 175ºC/160ºC for fan assist oven. 

Grease 2 or 3 8 inch round cake pans with butter. Line the bottoms with baking paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

In another large mixing bowl, combine the eggs, vegetable oil, milk and vanilla. Whisk until well combined. Pour into the flour mixture and whisk until combined.

Divide the batter among 6 mixing bowls. Colour each batter with food colouring to make red, orange, yellow, green, blue and purple batters. Pour a single colour batter into each cake pan. Place the remaining batter bowls in the fridge until ready to bake. This helps to stop the baking powder from reacting while waiting to bake.

bake for 20 minutes or until a skewer inserted into the centre comes out clean. Let the cakes cool for 10 minutes in the pan, the remove and finish cooling on a wore rack. Wash the pans, grease and line with baking paper again, and bake the remaining batters.

For the buttercream:

In a large mixing bowl or a bowl of  a stand mixer fitted with  the whisk attachment, beat the butter on medium speed until very fluffy and pale, about 5 minutes.

With the mixer on ow speed gradually add the icing sugar a cup at a time, adding a tablespoon of cream at a time throughout mixing. Stop and scrape down the bowl occasionally during mixing. Once all of the sugar is added, beat in the vanilla and additional cream if the frosting feels grainy when rubbed between your fingers. Increase the speed to medium-low and beat until light and fluffy, about 1 minute.

For the assembly:

Remove the baking paper from the cake layers. Place the purple layer on a cake plate and spread ½ cup of frosting over the top.  Place the blue layer on top and spread another ½ cup of the frosting on top. Repeat with the remaining cake layers in order of green, yellow, orange and red. Spread the remaining frosting all over the outside of the cake. Chill the cake for at least 1 hour before serving. Leftover cake should be covered and cab be stored at room temperature for up to 3 days.

Note: if the tops of your rainbow cake layers are doomed, then use a serrated knife to cut off the top of the domes so you can stack then evenly.

 

Parsnip, Leek & Butternut Squash Soup

Perfect for a cosy cold day lunch or light dinner, this parsnip, leek and butternut soup makes the most delicious seasonal veggies. This soup is so easy to make in one pot on the stove. 

Ingredients:

• 1 medium butternut squash
• 3 large parsnips
• 2 cloves minced garlic
• 1 leek stalk
• 4 cups chicken or vegetable stock
• 1 tsp dried marjoram
• 1 tsp dried sage
• salt to taste
• bacon bits to garnish, optional

Method:

Preheat the oven to 200ºC.

Wash and chop parsnips and butternut squash into small chunks.

Coat generously with olive oil, spread on a large baking sheet and place in the oven. Bake for 20 minutes.

In the meantime, finely chop the leek and garlic cloves.

Set a large saucepan to medium heat and add 1 tbsp olive oil to the pan. Sauté the leeks and garlic until leeks are fragrant and translucent. Set aside.

At 20 minutes, take the squash and parsnips out of the oven. If the parsnips are soft, remove from the baking pan and place the butternut squash back to the oven for another 20-25 minutes. If parsnips are not yet soft, place them back in to the oven and adjust time accordingly. The butternut squash will roast a total of around 45 minutes.

Once the vegetables are roasted and leeks are sautéed, throw everything in a large blender or a food processor. Add 4 cups of chicken or vegetable stock, 1tsp marjoram, 1 tsp sage and salt to taste. Blend for a few minutes or until smooth and creamy.

Serve alone or add some crumbled bacon to the top for garnish. This soup makes a wonderful leftovers and also freezes wel.

Enjoy!!

                                        

Simple Cheesecake

                                

This is the easiest cheesecake you will ever bake!!!. I have made so many cheesecakes over the years. This is is the smoothest and creamiest I have ever made. 

And the best part is..... add all ingredients into a food processor!

Ingredients:

• 200g cream cheese, room temperature
• 100g yoghurt
• 2 eggs
• 200ml double cream
• 80g sugar
• 2 tbsp corn flour
• 1 tbsp lemon juice

Method:

Preheat the oven to 170ºC.

All all the ingredients to a food processor or a food blender. Blend until all the ingredients are completely smooth.

Pour into a lined loaf. Baked in hot water-bath for 1 hour. 

Let the cheesecake cool & then chill in the refrigerator for at least 4 hours but overnight is the best.

Serve with fruit coulis of your choice. 

Creamy Parmesan Orzo with Chicken and Asparagus

This creamy chicken orzo with asparagus is a cheesy, velvety one-pot dish that is comfort food at its best. It has tender chicken and orzo smothered in a creamy Parmesan sauce and you can have it on the table in 30 minutes!

Creamy chicken orzo is a homey and comforting one-pot recipe that is super easy to make and taste like a real treat. It is a perfect dish to make on those days when you don't feel like cooking something complicated but still want to tuck into a bowl of deliciousness.

Orzo may look like rice but it's actually pasta. This means that even though this chicken and asparagus orzo dish looks a bit like risotto, it's much quicker to make. I personally love it with some double cream and lots of freshly grated parmesan.

Ingredients:

• 2-3 chicken breast
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp paprika
• 2 tbsp olive oil
• 1 cup asparagus, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups orzo, uncooked
• 2 cups single cream
• 3 cups chicken stock
• 1½ cup Parmesan cheese, grated
• 2 tbsp parsley

Method:

Season the chicken breasts with salt, pepper and paprika on both sides.

In a large skillets heat 2 tbsp olive oil over  medium-high heat. Sear the chicken for about 5 minutes oer side or until golden brown and cooked through. Depending on the thickness of your chicken, you might need longer time. Transfer the chicken to a warm plate, set aside.

In the same skillet, add the asparagus and sauté for about 3 minutes , just until it starts to soften ad starts to brown a bit. Transfer to a plate; set aside.

In the same skillet, add the onion and garlic and sauté for about 3 minutes until the onions is translucent and the garlic becomes aromatic. Add more olive oil if needed.

Add the orzo to the skillet and sauté for just one minute, to get it a little toasted, this will give it a nutty flavour. Add the single cream, chicken stock and stir.

Bring to boil, then turn the heat down to a medium-low, cover with lid and let it cook for 10 minutes.#

Remove the lid and stir in the Parmesan cheese. Taste for seasoning and adjust with salt and pepper.#

Add the asparagus back and stir it in. Slice the chicken into thin slices. You can either add it to the skillet or stir it in.

Garnish with more Parmesan cheese if preferred, and parsley.

Serve warm.

Pumpkin Spiced Latte Cake

Pumpkin, spice and coffee come together tastefully in this flavourful Pumpkin Spice Latte Cake with a very soft and moist pumpkin cake soaked in espresso syrup and topped with a creamy espresso buttercream frosting. This is a simple one layer cake that packs a big punch of flavour! It shows off all the cosy flavours that we love about Autumn.

Ingredients:

• 100ml vegetable oil, plus some for greasing
• 425g pumpkin puree, either in tin or freshly steamed pumpkin & blended finely
• 2 large eggs
• 100ml strong brewed coffee
• 125rg caster sugar
• 125g light brown soft sugar
• 250g plain flour
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 1 tsp mixed spice
• 1½ tsp ground cinnamon
• ½ tsp ground ginger

For the coffee syrup:

• 50ml strong brewed coffee
• 50g caster sugar

For the icing:

• 50g icing sugar
• 100g full fat soft cheese
• 1tsp vanilla extract
• 200ml double cream
• ground cinnamon for dusting

Method:

Preheat the oven to 180ºC/160ºC for fan assist oven. Grease and line a 900g loaf tin with baking paper. In a large mixing bowl, beat together the oil, pumpkin puree, eggs, coffee and sugars.

Using another bowl, combine the flour, bicarbonate of soda, salt and spices. Fold the dry ingredients into the wet ones, then mix until smooth batter forms, with no large lump of flour remaining. Pour into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin while you make the syrup.

To make the coffee syrup: Stir the coffee and sugar for the syrup together in a small saucepan and warm over a low heat until the sugar dissolves. When you can no longer see any crystals, turn the heat up and simmer for 2-3 minutes until thick and syrupy. As the cake cools, brush the top with some warm syrup, then allow the remaining syrup to cool completely.

To make the icing: Whisk together the icing sugar, soft cheese and vanilla using a whisk until smooth. Add the cream in a steady stream, whisking continuously until the icing is thick and billowy. Pile  up onto the top of the cooled cake and dust with cinnamon. Drizzle with the remaining coffee syrup, then serve, preferably with steaming a mugs of coffee.

 

Banana Butter Cake

I had a bunch of bananas that was overripe. I know there are many ways to turn bananas into delicious treats. But I really enjoy most when mashed into a rich and moist banana butter cake. This Asian-style banana butter cake is moist, buttery and rich with banana flavour. Easy and fuss-free recipe that uses everyday pantry ingredients, this banana  cakes bakes beautifully and always turns out!

Ingredients

• 3 medium ripe bananas, mashed (about 360g)
• 250g plain flour
• 226g butter, softened
• 200g granulated sugar
• 100g brown sugar
• 3 large eggs
• 120ml whole milk
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 tsp vanilla extract
• 60g walnuts or pecan nuts, chopped (optional)

Method:

Preheat the oven to 175ºC/160ºC for fan assist oven. Grease a 9 inch round pan and line with baking paper.

Cream the softened butter with granulated sugar and brown sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas until fully combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the banana mixture, alternating with milk. Mix until smooth and no dry streaks remain. If using nuts, fold them in last.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a skewer inserted in the centre comes out clean. let cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Enjoy!

Indonesian Prawn Curry

 Indonesian Prawn Curry does not refer to the origin of the seafood but rather the taste. This is a very popular dish in Malaysia which I am eager to recreate in my kitchen in UK.

Ingredients:

• 600g prawns, with shells on and legs trimmed. However you can also use peeled raw prawns
• 1 medium size onion, cut into wedges
• 5-8 shallots
• 3 garlic
• 2 red chillies
• ½ tsp turmeric powder
• 3 buah keras (candlenuts in English)
• 1 tsp belacan 
• 1 tbsp Meat Curry Powder
• 2 lemongrass, white part only, bruised
• 2 stalks curry leaves, removed the stalk
• 200ml evaporated milk or coconut milk
• sugar, to taste
• 150ml water
• 3 tbsp cooking oil

Method:

Blend shallots, garlic, chillies, turmeric, buah keras, and belacan together in a food processor until they become a fine paste. This is the rempah or spice mixture.

Heat wok or claypot with the 1 tbsp cooking oil and toss in the onion wedges until some parts are browned and onions are translucent yet retain crunchiness. Set aside for later use.

Add 2 tbsp oil and fry the spice mixture and lemongrass until glistening and fragrant over medium heat. Add curry powder and half the curry leaves and fry until oil surfaces.

Add the 150ml water and turn up the heat to bring to a fast boil then lower heat and let it simmer for 5 minutes. Season with chicken stock (if use) and salt to taste.

Turn up the heat and bring gravy to a rolling boil before adding the prawns, boil until prawns are almost cooked through. 

Reduce heat before adding evaporated milk (to prevent curdling) to the gravy consistency you like. taste and adjust final seasoning.

Add the fried onion wedges and curry leaves and give it a quick stir. Turn off heat and serve with steamed rice.