My Kitchen and Me

One of my all time favorite kuih! The thin, soft, slightly chewy crepe filled with sweet coconut filing - just yum! Ingredients: For the Filling: - 1 cup grated coconut (fresh or desiccated) - 1/2 cup palm sugar (gula Melaka), finely chopped - 1/4 cup water - 1 pandan leaf, knotted (optional) - A pinch of salt For the Batter: - 1 cup all-purpose flour - 1 egg - 1 cup coconut milk - 1/2 cup water - A pinch of salt - Juice from pandan leaves (or a few drops of green food coloring) Instructions: 1. In a pan, combine the palm sugar and water. Cook over medium heat until the sugar dissolves. 2. Add the grated coconut, pandan leaf (if using), and a pinch of salt. Cook until the mixture thickens and the coconut is well coated with the syrup, about 5-7 minutes. Remove the pandan leaf and set the filling aside to cool. 3. In a bowl, whisk together the flour, egg, coconut milk, water, salt, and green food coloring until you have a smooth batter. The consistency should be similar to pancake batte...

I personally enjoy Malay desserts more than other types of desserts. The use of coconut milk in most Malay desserts result in a rich and creamy flavor which I simply love. Bubur Pulut Hitam is a traditional Malaysian and Indonesian dessert made from black glutinous rice, coconut milk, and palm sugar. I make this for my family every now and then and we usually like to have it warm.  Ingredients : - 1 cup black glutinous rice (pulut hitam) - 6 cups water - 1/2 cup coconut milk - 1/4 cup palm sugar (gula Melaka), chopped (adjust to taste) - 1/4 cup granulated sugar (adjust to taste) - 1/4 teaspoon salt - 2 pandan leaves, tied into a knot  - Additional coconut milk for serving (optional) Instructions : 1. Rinse the black glutinous rice under cold running water until the water runs clear. 2. In a large pot, combine the rinsed black glutinous rice and water. Add the pandan leaves. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 1 to 1.5 hours, or u...

Besides pancakes , my kids sometimes request for waffles. Here’s my go-to, simple waffle recipe for you. Ingredients : - 2 cups all-purpose flour - 2 tablespoons sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 2 large eggs - 1 3/4 cups milk - 1/2 cup vegetable oil (or melted butter) - 1 teaspoon vanilla extract Instructions : Preheat your waffle iron according to the manufacturer's instructions. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs. Then add the milk, vegetable oil (or melted butter), and vanilla extract. Mix until well combined. Pour the wet ingredients into the dry ingredients. Stir until just combined; it's okay if the batter is a little lumpy. Lightly grease the waffle iron with cooking spray or a brush of oil. Pour the batter onto the preheated waffle iron, using a ladle or measuring cup. Close the waffle iron and cook according to the manufacturer's instructions, typically 4-5 minutes, u...

Kuih is a snack or dessert type of food found in many shapes, colours and textures. Seri muka is one of my favourite kuihs and I decided to try it at home. (Honestly, it's better to get them from the stalls as you will probably eat one or two pieces only.  ) Anyways, i t turned out well but we couldn't finish the whole tray at home. We gave some to our neighbours and.... they loved it!  Ingredients: Bottom layer Glutinous Rice - 250g (aoaked for 4 hours, and drained)  Bottom Layer Thin coconut milk - 150 ml Salt - 1/4 tsp Top Layer Eggs - 2 Castor sugar - 150g Pandan Juice (Blend approx 10 pandan leaves with 120ml water) Coconut milk - 350ml All-purpose flour - 120g Corn flour - 3 tbsp Salt - 1/4 tsp *Green colouring (optional) Steam glutinous rice with coconut milk and salt for 30 minutes. Let it rest for about 5-10 minutes and transfer to a square pan. Press it with the back of a wet spoon till firm and let it cool. To prepare the top layer, beat eggs an...

Made some jelly last weekend. I'm too lazy to post a detailed recipe for this. So, basically... the red layer is agar-agar + sugar + water. Pink layer is agar-agar + sugar + water + coconut milk and the white layer is agar-agar + sugar + lil' salt + coconut milk. Don't forget to use screwpine (pandan) leaves while boiling the agar-agar. Enjoy the pictures!

Decided to try out this mango pudding dessert from About.com to accompany my Thai dishes. My little cousins loved it! Ingredients: Ripe mangoes - 2 Gelatin - 3 tsp Hot water - 1/2 cup White sugar - 1/3 cup Coconut milk - 1 cup Scoop out the fruit. Place the fruit in a food processor and blitz to create a smooth mango puree. Leave the mango in the processor. In a saucepan, heat up the water until it reaches a rolling bowl. Remove from heat. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water and stir briskly in order not to have any lumps. Add the sugar to the hot water/gelatin mixture and stir to dissolve. Add this mixture to the mango in the food processor. Also add the coconut milk. Blitz briefly until ingredients are combined. Pour into dessert bowls or cups and place in the refrigerator for at least 2 hours. Serve cold on its own, or with some fresh fruits. (I served mine with some Nata de Coco and diced fresh mangoes.)

An apple crumble will take less time and ingredients to prepare than an apple pie, but it's just as delicious and comforting. I've made this a few times and my family loves it. It goes very well with a scoop of vanilla ice-cream. The combination of hot apples and cold ice cream is heavenly! Ingredients: Granny Smith apples - 5-6 Plain flour - 200g Sugar - 200g Butter - 120g Cinnamon stick -1 Ground almonds Peel and core the apples and dice them into smaller chunks. Put the apples into a pan, add 3/4 of the sugar, cinnamon stick and cover the pan. You can add a little water here. Let it stew gently for about 30 minutes, stirring occasionally. Lightly mash the apples. The apples should be soft but not pureed. Put the apples into a serving dish and allow to cool. To make the crumble, mix flour, ground almonds, the remaining sugar and butter with your fingers until it becomes breadcrumb like. Sprinkle the crumble and cover the entire surface of the stewed apples. Bake for 30...