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Pineapple Tarts
As far back as I can remember, Pineapple Tarts has always been part of my life. My grandmother is the Shifu of pineapple tarts and these yummylicious golden treats considered by many Malaysians as a...
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Kueh Bangkit
As a follow up to the Pineapple Tarts recipe, another Chinese New Year favourite is the Kueh Bangkit or also known by some as the Tapioca Flour or Coconut cookie. This little crunchy melt-in-the-mouth...
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Peanut Cookies
To end the series of Chinese New Year delights for February, this is the king of all addictions: the Peanut Cookie (Fah Sang Peng). This glorious cookie can consume your entire being by just sitting...
View ArticleMr Pandan and Mrs Coconut
The two most used ingredients in Malaysian cooking are the Pandan leaf (from the Pandanus plant) and Coconut (any medium). These two wonderfully fragrant ingredients can be used separately or together....
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Pandan Peanut Scones
So to highlight the use of Mr Pandan leaf in a fusion dish, I have used one of my most favourite recipes, the humble scone and added pandan extract and crushed peanuts. This lovely rendition of scones...
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Ondeh-ondeh
One of the first traditional pandan and coconut recipes that we all love is the Ondeh-Ondeh or also known Coconut Glutinous Balls. These little green chewy balls which contain rich gooey palm sugar...
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Pandan Pannacotta with Coconut Jelly
One of my most favourite desserts is the Pannacotta. This silky and creamy Italian dessert is often found in restaurants during summer as it is served cold and usually has a contrasting flavour to give...
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Sambal udang and Roti jala
Sambal udang (prawn with chilli paste) and Roti jala (net bread/ lace crepes) is one of the best combinations when it comes to Malaysian hawker cuisine. These lightly spiced crepes compliment the...
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Kueh Seri Muka
The last one in the series of pandan and coconut is one of my all time favourite nyonya kuehs.. it is also known as rice and custard cake or double-layered glutinous cake. I love things which although...
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