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Author: Mykitchen101en Team

Kuih Sago with Gula Melaka and Shredded Coconut

Kuih Sago is made from small sago pearls, its texture is soft but chewy. This recipe uses natural colouring to make this nice-looking and delicious Kuih Sago with Gula Melaka and Shredded Coconut. CHINESE VERSION: 椰糖椰丝沙谷糕   Kuih Sago with Gula Melaka and Shredded Coconut | MyKitchen101en (*Pandan juice: Blend together 110 ml of water and 10 g of pandan leaves until very fine, measure out 110 ml of pandan juice.) Directions: 1 Line the bottom of 8-inch (20-cm) square baking pan with banana leaf, then coat with oil. 2 Line another 8-inch (20-cm) square baking pan with non-stick baking...

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Homemade Pickled Ginger – Quick and Easy

Pickled young ginger is a common condiment in Japanese and Chinese cuisine. It is often served with sushi or sashimi. In Chinese culture, red-colored hard-boiled eggs is served with pickled ginger during full moon (first-month birthday) of newborn baby. Young ginger is sliced thinly and marinated in sugar-vinegar solution. Tender young ginger is preferred for pickling, it has mild ginger flavor and less fibrous. Pink pigment in young ginger will develop into beautiful slight pink color naturally when pickled. Chinese Version: 糖醋腌嫩姜片   Homemade Pickled Ginger Recipe | MyKitchen101en Ingredients: 300 g young ginger (cut into thin slices) 1 Tbsp salt...

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Plain Butter Cake

Butter cake is a popular recipe among baking beginners. This butter cake recipe does not have any artificial flavour added, thus the cake has a rich buttery flavour. This recipe uses separated-egg method, thus the cake has a finer texture. CHINESE VERSION: 原味牛油蛋糕   Plain Butter Cake | MyKitchen101en Ingredients: 250 g (8.8 oz) butter (salted, room temperature) 100 g (1/2 cup) fine granulated sugar 1/2 tsp salt 4 egg yolks (grade A/size: L) 280 g (2 cups) low protein flour (cake flour) 1 tsp baking powder 130 ml (1/2 cup + 2 tsps) milk Ingredients for meringue: 4 egg...

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Kuih Talam Pandan (Pandan Tray Cake)

Kuih Talam Pandan is a 2-layer Nyonya kuih dessert, the meaning of “talam” is tray. The top white layer is made with coconut milk, it is soft and slightly salty. The bottom green layer is made with pandan juice and has some alkaline water added, it is sweet and has a chewy texture. CHINESE VERSION: 香兰达兰糕 Kuih Talam   Kuih Talam Pandan (Pandan Tray Cake) | MyKitchen101en Ingredients for green layer: 300 ml pandan juice* 1 tsp alkaline water/lye water 100 g rice flour 65 g tapioca starch 35 g green bean flour/mung bean flour 400 ml plain water 180...

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Vegan Pandan Pumpkin Kaya Spread

Pumpkin flesh has a nice orangey yellow colour that resembles egg yolk, it is a great ingredient for making vegan kaya. This recipe adds pandan juice to the mixture to make it into vegan pandan kaya. You may replace pandan juice with water if you prefer to make kaya with orangey colour. CHINESE VERSION: 素食Pandan Kaya-香兰金瓜加椰酱   Vegan Pandan Pumpkin Kaya Spread | MyKitchen101en Yields: about 580 g Ingredients: 350 g pumpkin flesh 60 ml (1/4 cup) pandan juice* 2 tbsps custard powder 100 g (1/2 cup) thick coconut milk 1/4 tsp fine salt 1 tsp dark brown sugar (optional)...

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