Easy Boiled Fruit Cake

Ingredients:

(A)

1kg dried fruits (raisins, currants, sultanas, dates, apricots, etc)

125 ml brandy

(B)

250g butter, cut into cubes

100g dark brown sugar

60g raw sugar

1 can (440g) crushed pineapple

125ml orange juice or water

zest of 1 orange

1 tsp mixed spice

1/2 tsp ground ginger

1 tbsp Dutch-processed cocoa powder (optional)

1/2 tbsp instant coffee granules (optional)

1/2 tsp soda bicarbonate

(C)

4 eggs, lightly beaten

(D)

185g self-raising flour

185g plain flour

60g walnuts, lightly toasted and chopped

(E)

60 ml brandy, extra - for brushing

For decorations:

100g blanched almonds

red glace cherries

• Combine ingredients (A) in a large bowl. Cover and set aside to soak for at least 24 hours, stirring occasionally.
• In a saucepan, combine the macerated dried fruits and all the ingredients (B). Stir over medium heat until butter is melted and the sugar dissolved. Bring to the boil. Remove from heat and transfer to a large mixing bowl to cool.
• Stir beaten eggs (C) into the cooled fruit mixture.
• Add in ingredients (D) - sifted flours and walnuts. Mix to combine.
• Spread the batter evenly into the prepared pan (see Note 2), smoothing the top with the back of a wet spoon.
• If desired, decorate the top of the batter with nuts and glace cherries. 
• Bake in a preheated oven at 150°C for about 1 hour 45 minutes or until a wooden skewer inserted into the centre of the cake comes out clean. The centre of the cake should feel firm when pressed gently. 
• Remove cake from oven. Brush the hot cake with extra brandy. Cover tightly with foil while cake is still in the pan and then wrap the pan in a tea towel. Allow to cool completely.
• Once the cake is cool, remove from the pan. Tightly wrap it in plastic wrap,and store in the refrigerator.

Note 1:  For this recipe, you can make -

• one 23cm round cake, or
• two 15cm square cakes plus one 8" x 4" cake; or
• four 8" x 4 " cakes.

Note 2:  To prepare the tin, line the base and sides of the pan with two layers of brown paper and two layers of baking paper, bringing the paper 5cm above the edge of the pan.

Note 3:  Fruit cakes taste better with age, so let it mature for at least 2 - 3 weeks before eating.  During this time, keep brushing the cake with brandy regularly.

Soft Wholemeal Bread

Wholemeal flour will turn rancid if left at room temperature for extended periods of time. Instead of buying wholemeal bread flour in bulk and also to save costs, I've decided to mix wheat germ and bran to the white bread flour to make wholemeal flour.  This way you can experiment and make adjustment to the ratio of flours, germ and bran.  Bear in mind that wholemeal flour absorb more liquid than plain flour, therefore it is necessary to use more water or milk in the dough.  Otherwise the bread will turn out like dense bricks!

Ingredients:  For 1 loaf of bread

Water-Roux or Tangzhong Dough:  Refer here on how to cook the water-roux
20g bread flour
100g water or milk

Main Dough:
245g bread flour
5g organic wheat bran
5g organic wheat germ
5g milk powder (optional)
10g chia seeds
25g caster sugar
5g salt
4g instant dried yeast
30g egg, lightly beaten
100g yogurt or milk
90g tangzhong dough
30g butter, cut into small pieces

• In the bowl of the stand mixer, combine all the main dough ingredients together, except butter. With the dough hook attached, mix until the dough comes together.
• Add in the butter gradually.  Continue mixing until dough is smooth, shiny and elastic; and passed the window pane test. 
• Place the dough in a lightly greased bowl and cover with cling wrap.  Let it rise until doubled in bulk.
• Punch down the dough to release trapped air.  Roll into a ball, cover and let it rest for 15 minutes to give the gluten a chance to relax which will help with the shaping of the loaf later.
• Flatten the dough into a rectangle with the heels of your hands.  Roll up tightly like swiss rolls and place into a lightly greased loaf pan.  Cover with cling wrap and leave to rise until almost doubled.
• Slash the top of the dough with a razor blade and brush with egg wash.
• Bake in a preheated oven of 175°C for about 30 minutes or until golden brown.
• Remove bread from the oven and let it cool in the pan for about 5 minutes before turning out onto a wire rack to cool completely.

Macadamia Crusted Chorizo Pasta

 

Ingredients: (for 2 persons)
250g spaghetti
70g macadamia nuts
100g chorizo
70g cherry tomatoes
2 cloves garlic, grated
50g crumbled fetta cheese
olive oil
black pepper
salt

• In a hand blender, chop macadamia nuts coarsely
• Cut chorizo into small cubes or you can blend it coarsely in a blender.
• Heat about 1/2 tbsp olive oil in a frying pan, put in chorizo, macadamia, salt and black pepper. Fry them until crispy.  Set aside in the pan.
• Meanwhile, place cherry tomatoes into a tray. Drizzle some olive oil over them and season with salt and black pepper.  Bake in a preheated oven at 180°C for about 20 minutes or until blistered and starting to burst.  Remove from oven.
• Cook spaghetti until al dente. 
• Toss the hot spaghetti into the chorizo and macadamia mixture.  Add in roasted tomatoes and fetta cheese which will melt slightly.  Season with more black pepper. Drizzle with a little olive oil and serve hot.

"Mushroom" Bread

Saw these cute "Mushroom" Bread posted on Instagram by le.chiffon18 and after getting some tips from her, I just couldn't wait to try making these impressive little gems. 

What you need is -  a couple of mini muffin pans and your favourite bread dough.  To add a depth of flavour to the otherwise plain white bread, I added some grated Parmesan cheese and garlic powder. After the first prove, divide the dough into portions of 20g each and place them into the greased mini muffin pan.  

Brush the paste over the dough, cover and let them rise ...

.... until doubled in size before putting them into the oven.

Bake for about 25 minutes at 180°C

To prepare the paste, mix the following together:

       2 tbsp rice flour

       2 tbsp dark cocoa powder

       1/8 tsp sugar

       4 tbsp water

"Bake & Celebrate: Cookies & Treats" Cookbook

I am so happy to announce that one of my recipes will be featured in a new cookbook - "Bake & Celebrate:  Cookies & Treats"  which will be launched in December 2016 in Singapore.  Thank you, Marshall Cavendish International (Asia) Ltd for giving me this opportunity to contribute to this cookbook. This book will make a wonderful Christmas gift for family and friends. You can pre-order this book from now until 9th December 2016 at a special price of S$11.95 -  which is a 20% discount from the retail price.  If you are interested, kindly submit orders to letsbakeandcelebrate@gmail.com

Banana Walnut Sponge Cake

Ingredients:
3 eggs (weighing 56g each with shell)
60g brown sugar
1 tsp vanilla extract
150 mashed banana
125g self-raising flour
10g milk powder
1/8 tsp soda bicarbonate
1/4 tsp baking powder
dash of mixed spice
1/8 tsp salt
90g coconut oil or rice bran oil
40g walnuts, chopped
5g walnuts, chopped (extra)

1. Line a loaf pan (21 x 11 x 3.5cm).
2. Sift flour, milk powder, soda bicarbonate, baking powder, mixed spice and salt together.  Set aside.
3. Beat eggs, sugar and vanilla extract until thick and pale.
4. Add in mashed banana and mix to combine.
5. Fold in sifted flour mixture.  Then gradually add in oil and stir to combine.
6. Finally fold in chopped walnuts.  
7. Pour batter into prepared pan and sprinkle extra chopped walnuts over the top of the batter.
8. Bake in a preheated oven at 160°C for an hour or until done.

Roast Honey-Soy Chicken

Ingredients:
1.8kg chicken thighs
1 red onion, cut into chunks
potatoes, cut into chunks
pumpkin, cut into chunks
carrot, cut into chunks
cherry tomatoes
button mushrooms

Marinade:
50ml honey
100ml light soy sauce
50ml tomato sauce
4 cloves garlic, minced
70g ginger, grated
1/2 tbsp sesame oil
black pepper

• Mix together the marinade. Pour over chicken pieces and coat well.  Leave aside to marinate for at least 2 hours.
• Place marinated chicken and vegetables onto a lined oven tray.  Drizzle leftover marinade over the vegetables.
• Bake in a preheated oven at 200°C (fan forced) for about 40 minutes, basting halfway through with the juices from the tray.
• Serve hot with steamed green beans.

Pandan Kaya / Coconut Jam

 

Ingredients:

4 eggs (55g each)

250g caster sugar

350ml coconut milk

10 blades of pandan leaves
extra blades of pandan leaves (optional)

• Cut pandan leaves into small pieces and blend together with coconut milk. Strain and discard the pulp.
• In a mixing bowl, combine sugar and pandan-coconut milk mixture. Using a balloon whisk, stir until sugar dissolves.  Add in eggs and whisk to combine; then strain mixture directly into the pot.  Add in pandan leaves (if desired).
• Place the pot of mixture on a double boiler under low heat.  The water should be just simmering with bubbles at the bottom of the saucepan. Use a silicon spatula to keep stirring the kaya until it starts to get thick and sticky.  (It took me 1 hour to get to the desired consistency. The jam will thicken further once it is cooled).
• Remove kaya from heat.  Discard the pandan leaves.
• Fill kaya into sterilised jars immediately and leave it to cool in the jar (with the lid off) before storing in the fridge.

Easy Berry Butter Cake

Take advantage of the sweet berries which are in abundance this time of year by making a perfect springtime dessert loaded with sweet, plump blueberries and big red juicy strawberries.

Ingredients:

about 5 - 6 large strawberries, cut into quarters

a handful of blueberries

125g butter, softened

90g caster sugar

orange zest 

1 tsp vanilla extract

3 eggs

115g self-raising flour, sifted

30g almond meal

50g orange juice

almond flakes

• Preheat oven to 170 deg C.  Grease and line the base of a 20cm ring pan.
• Combine flour and almond meal together in a bowl.  Set aside.
• Cream butter, sugar and lime zest until light and fluffy.  Add in eggs, one at a time.  Then add in vanilla extract.
• Fold in flour mixture and orange juice.  Mix well.
• Pour batter into the prepared pan. Place strawberries and blueberries on the batter and scatter almond flakes over.
• Bake for about 1 hour or until cooked. Cool the cake in the pan for 10 minutes before turning out onto a wire rack.

Napa Cabbage Rolls

10 - 11 napa cabbage leaves
10 - 11 chinese chives (to use for tying)
250g minced pork
1/2 tbsp grated ginger
30g shiitake mushroom, chopped finely
25g carrot, chopped finely
1 tsp cornflour
1 tsp chinese cooking wine
1/4 tsp salt
1/4 tsp sugar
1/4 tsp pepper
1/2 tsp sesame oil
1 tsp fish sauce

• Place all the ingredients (except cabbage and chives) in a bowl and stir to combine.
• Blanch napa cabbage leaves in boiling water for 1 minute.  Refresh in cold water, then drain well and wipe with paper towel. Blanch the chives as well.  Set aside.
• To make the cabbage rolls, place about 2 tbsp of the minced meat onto the cabbage leaf and roll up tightly. Tie the roll with chives.  Repeat until all the minced meat are used up.
• Place all the cabbage rolls in a heat proof plate and steam under high fire for about 10 - 15 minutes.  Carefully pour out the liquid which will be added to the sauce.

Sauce:

1/4 cup water or chicken broth

liquid from the steamed cabbage rolls

2 - 3 dried scallops, steamed

1 tbsp oyster sauce

1/2 tsp sesame oil

1/4 tsp sugar

salt & pepper, to taste

corn starch slurry

• Bring the sauce to a boil and add in corn starch slurry to thicken the sauce.  Pour over the cabbage rolls and serve hot.

Nasi Lemak

Recipe for 4 -5 persons

Steamed Coconut flavoured Rice:
3.5 cups Jasmine rice
2.5 cups water
0.5 cup coconut milk (Ayam brand)
blue pea flower extract  (Note 1)
4 tbsp coconut cream (or thick coconut milk)
salt, to taste
pandan leaves, cut and shredded

Note 1:  Boil 3g dried blue pea flowers in 4 tbsp of water for about 3 minutes. Strain and discard the pulp.

• Wash and drain the rice. 
• In a wok, fry the rice (without oil) for about 10 minutes. Then transfer rice into a steaming tray. Add in water, coconut milk and blue pea flower extract, stir to combine.  
• Steam rice for about 15 minutes. Add in coconut cream and fluff up the rice with a pair of chopsticks.  Add in pandan leaves and steam for a further 15-20 minutes. 

Fried Ikan Bilis (dried anchovies):
150g ikan bilis

• Wash ikan bilis thoroughly.  Drain well.
• Spread it out on a baking tray and place under the grill until ikan bilis are very dry. (Or you can put them under the sun to dry the ikan bilis).
• Deep fry the ikan bilis until crispy.  Drain on paper towel to absorb excess oil. 
• Keep in an air-tight container.

Sambal Egg & Onion:

1 bowl dried chillies, dehydrated and cut into 2cm length

1 bowl shallots

1 tbsp grated gula Melaka (palm sugar)

1 tbsp fish sauce

salt, to taste

1 tsp tamarind paste

1/2 cup cooking oil

2 large brown onions, sliced

5 hard boiled eggs, remove shells then deep fried 

• Blend shallots and dried chillies separately.
• Heat up oil in a wok.  Add in blended shallots and fry for about 10 minutes or until aromatic. Add in chilli paste and continue frying for about 10 - 15 minutes.  
• Then add in hard boiled eggs (which had been deep fried until golden brown) and let them simmer for about 10 minutes before seasoning the sambal with salt, palm sugar, fish sauce and tamarind paste.
• Lastly add in sliced onions and cook for a further 5 minutes or until just softened. Add a little water if the sauce dries up.  

Dry Chicken Curry:

5 chicken drumsticks

4 tbsp homemade curry paste

3 pieces kaffir lime leaves, torn

0.5 cup coconut milk

water

0.5 cup desiccated coconut, lightly toasted and pound

salt & sugar to taste.

• In a wok heat up curry paste with a little coconut milk, then add in chicken.  Stir well to coat the chicken pieces with the curry paste.  Add in enough water and let it simmer until chicken is almost cooked.  
• Add in kaffir lime leaves, the rest of the coconut milk and toasted desiccated coconut. Season well with salt & sugar.
• Stir well and let it simmer until the chicken is done and sauce dries up.

Dry Bak Kut Teh

I know that dry Bak Kut Teh has been around in Malaysia for quite some time but I haven't had the chance to try it until lately when I was in Malaysia.  I love the strong and robust flavours in this dry version of BKT especially the fried cuttlefish and mushrooms which gave the dish its umami taste. However, I must say I couldn't detect the flavour of  BKT herb or spices in this dry version.

This is my version of Dry Bak Kut Teh which I think is going to be my family's favourite for a while.

Ingredients:

2 pre-packed Bak Kut Teh spices
2 litre water
1 head of garlic

• In a pot, cook the Bak Kut Teh spices in 2 litres of water and garlic for about an hour.  Save broth for later.

450g pork ribs, cut into chunks
300g pork belly, cut into pices
4 dried shiitake mushroom
8 dried chillies
1 big dried cuttlefish
10 pieces tofu puffs
1 tbsp grated palm sugar (or brown sugar)
cooking oil

Sauce:
2 - 3 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
2 tbsp Chinese cooking wine
salt & pepper, to taste

• Soak dried shiitake mushroom  and dried chillies separately until softened. Cut mushrooms into quarters and chillies into halves.
• Wash and soak dried cuttlefish to soften.  Then cut into thin strips.
• Blanch pork ribs and belly in a pot of boiling water for about 5 - 6 minutes.  Rinse and set aside.
• In a wok, heat up about 1 tbsp of oil and stir fry cuttlefish strips until fragrant.  Then add in dried chillies and continue to fry for about a minute.  
• Next, add in pork ribs, pork belly and tofu puffs together with the sauce.  Fry for a little while before adding in the Bak Kut Teh broth. Transfer everything into a claypot and bring to the boil. Then simmer until pork ribs are tender and sauce almost dried up.

Butter-Garlic Wholemeal Buns

Adapted from Christine's Tangzhong Wholemeal Toast  I made one and a half times the original recipe. I reduced the wholemeal flour and much to my delight I could knead it to the stage which passed the windowpane test.  The buns were super soft and fluffy as tangzhong were added into the dough. 

Ingredients:

415g bread flour

125g wholemeal flour

60g caster sugar

7g salt

9g instant dried yeast

65g egg (lightly beaten)

145g milk

180g tangzhong (refer here to make tangzhong and measure out the required amount)

60g butter, softened

• Combine all the main dough ingredients, except butter. Knead until well combined and smooth.  Then add in butter and continue kneading until dough is smooth and elastic and passed the "window pane test" (refer here).
• Place the dough in a lightly greased bowl.  Cover with a damp cloth and let it rise until doubled.
• Gently deflate the dough to release trapped air.  Divide dough into 21 equal portions and roll each portion into round shape.  Cover and let them rest for 15 minutes.
• Take a ball of dough and cup your hand over it and roll in a circular motion. Place 12 balls of dough onto a greased 8" round pan and 9 into a greased 7" square pan.  Continue with the rest of the dough. Cover and let them rise until almost doubled (90%).
• Preheat oven to 165°C.
• Snip a cross on the buns with scissors and place garlic-butter over it.  Bake for about 30 minutes or until golden brown.

Garlic-Butter: (Combine everything together)

150g butter, softened

4 clove garlic, minced finely

salt & pepper, to taste

1 tbsp chopped parsley

Passion Fruit Chiffon Cake

Do not let the ugly, shriveled and deeply wrinkled skin of a passion fruit scare you off.  You have to look beyond the wrinkles for its appeal which lies in the intensely fragrant pulp and juice inside the skin.   Unripe passion fruit has smooth skin and it's a good idea to let it ripen at room temperature before eating. Always select a passion fruit which is a little heavy for its size which indicates it has lots of pulp inside.

I am not a fan of passion fruit because of its tartness.  However I love the intense aroma and flavour it imparts in desserts and cakes.  So, would it sound strange to you if I say I don't like passion fruit but I love passion fruit chiffon cake?  

This chiffon cake is indeed refreshingly sweet and tangy and it is so aromatic and you just won't be able to stop eating after having one piece!  In this recipe, I used 2 passion fruit. To extract the pulp and juice, cut the fruit into two; scoop the pulp into a sieve and using the back of a spoon press onto the pulp and seeds. Discard the seeds if you are not a fan of the seeds but if you like the crunch and extra flavour, add 2 tbsp of the seeds back into the juice. 

Ingredients: (for a 20cm chiffon)

(A)
5 egg yolks
20 sugar
60g oil
70g passion fruit juice (from 2 passion fruit)
2 tbsp passion fruit seeds (optional)
70g cake flour 

(B)
5 egg whites
80g caster sugar
1/2 tsp cream of tartar

• Preheat oven to 160 degrees C.
• Beat egg yolks and sugar until thick and pale.  Gradually add in oil, passion fruit juice and seeds.  Stir until combined. Add in sifted flour and whisk until well combined.
• In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
• Gently fold the meringue into the flour/egg yolk mixture in 3 batches. 
• Pour batter into a 20 inch ungreased tube pan. 
• Bake for about  1 hour or until cook.
• Remove cake from the oven and invert the pan to cool.
• Unmould the cake when it is completely cool.

Mocha Pound Cake

 

Recipe adapted from here

Ingredients:
(A)
110 unsalted butter, softened
75g caster sugar

(B) Sift together:
110g self-raising flour
15g milk powder
1g salt

(C) Beat lightly:
3 eggs (55g each)

(D) Mix into a paste:
15g hot milk
10g cocoa powder
1 tsp coffee powder
20g honey
1 tsp vanilla extract

• Preheat oven to 170°C. Grease and line a 8" x 4" loaf pan.
• In a medium mixing bowl, cream butter and sugar until light and fluffy.
• Gradually add in eggs, beat well to combine.
• Fold in flour mixture in three batches, taking care not to over mix.
• Add in the mocha paste and mix to combine.
• Pour batter into the prepared pan.
• Bake 50 minutes or until cooked.
• Let the cake cool in the pan for 15 minutes before removing from the pan. Cool the cake on a wire rack.

Cheddar Cheese Cake

Recipe source: Nasi Lemak Lover

(A)
6 slices cheddar cheese (120g), tear into pieces
100g butter, softened
100g milk

(B)
6 egg yolks (about 59g each)
85g plain flour
15g rice flour

(C)
6 egg whites
80g caster sugar

(D)
cocoa powder

• Preheat oven to 150° degrees C.  Grease and line a 7" square pan.
• Put about 1" of water to a saucepan and bring to a very gentle simmer. Place a bowl on top of the saucepan so that the bottom of the bowl does not touch the water.  Add the cheddar cheese and butter to the bowl and stir occasionally with a spatula until melted and smooth.  Add in milk and stir to combine.  Set aside to cool.
• In another mixing bowl lightly beat egg yolks. Add one third of the cheese mixture into the egg yolks and mix well. Then add in the rest and mix to combine.
• Sift flours into the egg mixture and mix to combine.
• In a clean and dry bowl, beat egg whites until frothy.  Gradually add in sugar and beat until stiff peaks form.
• Mix one third of the meringue into the cheese mixture and mix with a balloon whisk to lighten the batter.
• Gently fold in the rest of the meringue in two batches.  Mix well.
• Pour a layer of the batter into the prepared pan and sift cocoa powder over it.  Gently pour another layer of batter over the cocoa powder (you don't have to level it).  Then sift cocoa powder over the batter.  Repeat the process.
• Place the cake on the lower rack of the oven and steam bake (place a bowl of hot water on the floor of the oven) for 1 hour 20 min or until cooked.
• Turn off the oven and let the cake sit in the oven with the oven door ajar for 5 minutes.
• Remove the cake from the oven and immediately unmould the cake and let it cool on a wire rack.

Cheddar Cheese Cotton Cake

Recipe adapted from Baking TaiTai's Yoga Cotton Cake


(A)
2 slices (42g) cheddar cheese
30g natural yogurt

(B)

55g oil
60g plain flour
15g rice flour
(C)

6 egg yolks (57g each, with shell)

1 whole egg
1/4 tsp salt
1/2 tbsp vanilla extract

(D)
5 egg whites
1/4 tsp cream of tartar
55g caster sugar

1. Line a 7" square pan.  Preheat oven to 150°C.
2. Place cheese and yogurt in a bowl over a pot of simmering water.  Stir until the cheese is melted. Remove from heat and set aside to cool.
3. In a small saucepan, heat oil over low fire until lines appeared.  Turn off fire and immediately add in sifted flours and mix well to combine.  Set aside.
4. In a mixing bowl, whisk egg yolks, whole egg and salt together.  Then whisk in melted cheese mixture and vanilla extract, followed by the cooked dough (in step 3).
5. In a clean mixing bowl, beat egg whites until frothy.  Add in cream of tartar and beat until soft peaks formed.  Gradually add in sugar and continue to beat until stiff peaks formed.
6. Add 1/3 of the meringue into the egg yolk mixture (in step 4) and mix well to combine. Then pour the mixture into the meringue and fold gently.
7. Pour the batter into the prepared pan and drop the pan onto the benchtop or use a chopstick to swirl around the batter to eliminate any large air bubbles.  
8. Steam bake the cake for 80 minutes or until golden brown. 

Note:  To steam bake, I place 3 small bowls of hot water on the oven floor to keep the air inside the oven moist.

Soft Baked Coconut Buns

Tangzhong Starter: (Refer to Christine's Recipe on how to cook tangzhong)

40g bread flour
200g water

• In a small pan, combine flour and water.  Cook over low heat, stirring continuously until the mixture thickens and you'd notice some "lines" appear in the mixture when you stir (or until it reaches 65°C).
• Remove from heat and transfer to a clean bowl. Place cling wrap directly onto the surface of tangzhong to prevent from drying up.  Cool or bring to room temperature before using. Measure the amount of tangzhong you required and the rest can be kept in the refrigerator.  But remember, once the tangzhong turns grey, discard it.

Main Dough:  

525g bread flour

60g caster sugar

8g salt

10g milk powder (optional)

8g instant dried yeast

84g egg (lightly beaten)

180g fresh milk

180g tangzhong

45g butter, softened

• Combine all the main dough ingredients, except butter.  Knead until well combined and smooth.  Then add in butter and continue kneading until dough is smooth and elastic and passed the "window pane test" (refer here).
• Place the dough in a lightly greased bowl.  Cover with a damp cloth and let it rise until doubled.
• Punch down the dough to release trapped air.  Divide dough into 25 equal portions and roll into round shape.  Cover and let them rest for 15 minutes.
• Flatten each ball of dough into circles and place coconut filling in the centre.  Seal properly and roll into a ball.  Place onto a greased pan.  Continue with the rest of the dough and filling. Cover and let them rise until almost doubled (90%).
• Preheat oven to 170°C.
• Brush the buns with egg wash and bake for about 30 minutes or golden brown.

Kuih Ketayap (Kuih Dadar)

Drizzle some palm sugar syrup over the crepes for extra richness

I halved the recipe taken from Nasi Lemak Lover

Crepe batter:

150g plain flour

1 tbsp tapioca flour

325g 'pandan water' (blend 325g water and 10 blades of pandan leaves)

1 small egg

1/2 tbsp cooking oil

1/4 tsp salt

a few drops of pandan paste

• In a blender, blitz 325g water together with pandan leaves which has been cut into small pieces. Then strain liquid into a bowl and set aside.
• Sift plain flour and tapioca flour into a mixing bowl.
• Add in egg, oil, salt and pandan paste into the 'pandan water'.   Then pour into the flour mixture and whisk to combine.
• Set the batter aside for at least 1 hour.

Filling:
200g grated coconut
80g grated palm sugar (gula melaka)
2 tbsp brown sugar
1/4 tsp salt
70g water
2 blades of pandan leaves, knotted

• Combine palm sugar and brown sugar with water.  Put in pandan leaves and bring to the boil. Once sugar melted, turn off the fire. Set aside.
• Sieve sugar mixture into a wok; discard the pandan leaves.  Add in grated coconut and salt. Cook over low heat until filling becomes slightly drier and sticky.  Set aside.

To make the crepe:

• Heat up a frying pan over medium heat and spray with oil.
• Pour a big spoonful of batter into the pan and swirl the pan to cover the base and formed a thin crepe. Cook until the edge of the crepe turns dry.  Remove from the pan. [Fry crepe on one side only].

To put together the Kuih Ketayap:

• Put some coconut filling onto the crepe and fold it up like a spring roll.
• You can also drizzle some palm sugar syrup over the Kuih Ketayap if you like.