Monday, March 30, 2009

Pak Thong Kou

The weekend was hot hot hot!!!!! I have never sweat this much in my entire life (well...except for the PE classes during primary and secondary school).
It's a good thing that the weather is warm...perfect condition for proofing the bread dough or whatever dough you wanna proof. I chose to make the authentic Chinese sweet dessert (or breakfast for me...hehe!)....the "PAK THONG KOU"

I remember vividly that my grandma used to buy this sweet cake for me every Sunday morning for breakfast. There used to be a van packed with all sorts of homemade Chinese sweet cake that goes around the neighborhood where i used to live. I never fail to shout for the driver to stop so that i can buy my favourite sweet cakes and fill up my little stomach...mmmm...yum yum....well..those were the days! Kids now don't get to experience the good old times we had been through....oh well...thanks to the ever rising crime rates!

Anyway, enuf's the recipe...enjoy folks!

  • 220g rice flour
  • 160g caster sugar
  • 380-400ml of water
  • 1 tsp of yeast
  • 1 tbsp of warm water


Mix the yeast and warm water and set aside. In a pot, mix the rice flour and sugar. Pour the water over the sugar and flour and stir continuously. Bring the pot over low fire and continue stirring for about 3 minutes. (DO NOT BOIL THE MIXTURE!!!!) Strain the mixture into a baking/steaming tray. Let the mixture cool down for a while. Stir in the earlier prepared yeast mixture. Cover the tray with cling wrap and keep the tray in a warm place (a microwave oven is a good place) for proofing process (about an hour for a hot weather like Malaysia....). When the mixture has bubbles surface, the mixture is ready for steaming. Steam the mixture over rapid boiling water for about 25 minutes. Leave the cake till completely cool before slicing it. Enjoy the sweet cake with a cup of hot green tea....yummmz!

Tuesday, March 24, 2009

Lemon Cream Cheese Cake

Have you tried the Lemon Pound cake from Starbucks? It's absolutely delicious! It's just me again craving for rich cakes but with the current economic situation going downhill, i just can't bring myself to spend $$$ on cakes anymore. It's cheaper if you just bake them yourself. For anticipated bakers, this recipe is the one for you if you're looking for a rich lemoney cake.

  • 6 oz. of cream cheese, softened
  • 150g of butter, softened
  • 1 cup of sugar
  • Rinds of a lemon
  • Juice of a lemon
  • 4 eggs
  • 1 1/3 cup of flour
  • 1.5 tsp of baking powder


Preheat the oven to 175 DC. Beat the cream cheese, butter and sugar till light and fluffy. Add in the eggs, one at a time and mix well. Scrap the sides of the mixing bowl from time to time. Add in lemon rinds and juice. Mix well. Lastly, add in flour and baking powder. Bake in oven for 45 minutes or until the skewer inserted comes out clean.

* I sprinkled some chopped almonds on the cake batter before baking it. It's yummy....crunchy on the surface and soft inside* =^=

Monday, March 23, 2009

Ha ha ha ha....

....staying alive staying alive.....<-----adapted from Bee Gees Classic

Hi People....suhhhhhpliceee!!!!!! Flied Lice!!!

Okay not funny.....i'll be back tomorrow with some baked food photos....ya...i know...after the long hiatus rite? My bad...i'm busy + lazy + half dead......going down with the current economic flow.

So people...come back come back come back.....i'm back!!!! Stay tune for updates ya!