Saturday, March 26, 2011

My Banana Crumble Pudding

Banana oh banana... i absolutely have no idea what to do with you guys... they are best fried with some butter and just sprinkle some sugar on top ... eat it with a double scoop of vanilla ice cream ... sitting on a couch, watching TV and there are no kids around ... but that is not circling around my mind at this point moment.. i think I'm gonna make something that i never done before..let see.. there is no cream, no biscuits.. only some eggs, half of butter, some milk in the frigde and yeah of course the flour... its my trial, my own version of banana pudding-so-called-crumble-crisp.. whatever.. I'm going to enjoy this... thank you.. it is really gooood.... i tell ya.. the crunchy crispy crumble..erm...

First, make the custard:

1 cup of milk
2 egg yolk
2 tbsp of sugar
1/2 tsp of vanilla essence
pinch of salt

How to make?
  1. Whisk the eggs, sugar, and salt in a heavy bottomed sauce pan.
  2. Add the hot milk in a slow stream, whisking constantly
  3. Cook over medium heat, stirring for 10 minutes, until small bubbles appear at the edge of the pan and the custard coats the back of the spoon.
  4. Remove from heat immediately, as you do not want the mixture to boil and curdle the eggs.
  5. Stir in the vanilla, cover, and chill. The custard will thicken as it cools.
Then you can make the filling which is just the sliced of 5 bananas.
Pour the cooled custard over the banana in baking pan.

Crumble recipe :

1 stick of butter / 125 gm o
1 cup of flour
3/4 cup of brown sugar


Mix all the ingredients together in a bowl with your hands.Do not make it to firm, lumpy mixture is good.

Place the crumble on top of the custard.Bake in the oven until the crumble turned golden brown.Best served with hot tea

Homemade Lokum/Turkish Delight

Edmund.... you fool... i'm curious and wondering a while how good is that sweet candy that has been offered by a white witch makes him betrayed to his sibling.Have you seen The Chronicles of Narnia the movie ???This is what im talking about .All of the sudden interest in Turkish Delight. So, this is interesting.I always be fond of the aromatic lemony flavour like this candy.It has jelly like texture.. chewy, no fancy flavour, simply sugar and water.It is fairly simple to make and does not require any fancy ingredients. A typical recipe will involve powdered gelatine, cornflour, icing sugar and whatever filling that you would like such as nuts and preserved fruits.I like tasting the new things from other part of the world where i've never been (i wish i could ).. at least... this is not my favourite but worth trying...

Ingredients :

4 cups caster sugar
4 cups water
2 tbs fresh lemon juice
3 tbs gelatine powder
1 cup cornflour
1 tsp cream of tartar
2 tsp rosewater essence
Red food colouring

2 cups icing sugar mixture for coating


  1. Grease a cake pan/container with oil to prevent from the jelly from sticking .
  2. Place the sugar and the water in a large heavy-based saucepan over low heat and stir until the sugar dissolves and bubbling. Stir in the lemon juice.
  3. Meanwhile, place the gelatine, cornflour and cream of tartar in a large saucepan. Use a balloon whisk to whisk in a little of the remaining water to form a paste. Gradually whisk in the remaining water. Place over medium heat and cook, stirring, for 3-5 minutes or until the mixture boils and thickens.
  4. Gradually pour the sugar syrup into the cornflour mixture, whisking constantly.Reduce heat to low. Simmer, stirring occasionally to prevent the mixture sticking to the base of the pan, for 1 hour or until the mixture is light golden .
  5. Add the rosewater and a few drops of the food colouring and stir until well combined.
  6. Pour the mixture into the prepared pan. Set aside to cool to room temperature and place in the fridge for 4 hours or overnight until firm.
  7. Use a lightly greased knife to cut into cube pieces. Toss the lokum in the icing sugar to coat.

Friday, March 25, 2011

Basboosa ( a.k.a just a kiss )

This is my second attempt of making a basbousa after years.A basbousa is a very very buttery and sweet dessert traditionally served in Middle Eastern countries, primarily Egypt where sugar syrup is drizzled over the top of the cake after bake in the oven. Basbousa is traditionally served with tea or coffee. I have to say this was one of my favorite and satisfying baking escapades!

Ingredients :

2 cup semolina flour
¾ cup yoghurt
¼ cup sugar
½ cup melted butter
1 cup milk
2 tbsp melted ghee
1 tsp baking powder

How to make the cake/basbousa:
  1. Preheat the oven first
  2. Combine all the ingredients in a bowl and mix well.
  3. Pour the mixture into the baking dish, take a butter knife and make square lines and leave it aside for about 10 mins .
  4. Put it in the oven and bake the cake until it turned golden brown.
  5. While its cooking, make the sugar syrup.

Syrup :

1 cup sugar
1 cup water
1 tsp lemon juice
1 tbsp rosewater

  1. Combine the water,rosewater, sugar and lemon juice in a small saucepan.
  2. Heat the syrup on medium heat until it comes to a boil. Reduce the heat and simmer the sugar syrup for about 20 minutes.
  3. Let the syrup cool slightly before pouring it on the Basbousa, because as it cools, the syrup will thicken.
  4. When the cake is done, slowly pour the cooled syrup over the hot cake. Let the cake soak the syrup and set it aside for 15 mins or so.

Wednesday, March 23, 2011

Kuih Cik Mek Molek

I haven't baking much lately, it is raining outside and i thought im gonna make something that i love most during month of ramadhan and also tea time..Yes, that is kuih a.k.a small cake .The ingredients are easy to find and yet easy to buy.As usual as always i asked my husband to buy 1/2 kg of yellow sweet potato and he was soooo excited when i told him that im making kuih cik mek molek for tea time (traditional kuih is always the pick).Cik Mek Molek (which means pretty lady) basically a taste of sweet potato with a form a delicious crystallised inner layer that made from just melted sugar.There are many types,different colours of sweet potato with different structures but just get any type that available... ok??As long as they are fresh...

So,I hope you will try this delicacies and enjoy it as much as I do.Soft, creamy and sweet.Don't forget to make some tea..oh,I am hungry.....

Ingredients :

500 gm sweet potato (boiled and mashed)
1 cup all purpose flour
1 tbsp butter
1 egg
pinch of salt
some sugar for the filling

How to?

  1. Mix and knead until you can form a ball. It should be slightly sticky and malleable. Not dry or hard.
  2. Shape the dough into a small ball and flatten it.
  3. Place a teaspoon of sugar in the middle of the dough as this will be the filling
  4. Fold the dough into 2 and crimp the edges. Make sure it is crimped nice and tight, otherwise the filling may leak during the frying process.
  5. Roll the dough to make a nice clean bullet shape.
  6. Heat oil, and deep fry
  7. Drain on kitchen towels.

Tuesday, March 22, 2011

Best Chocolate Brownies

This is my family favourite.To be frank,I'm not a huge fan of chocolate cake but when it comes to brownies... it consumes me...There is only simple way on how to make brownies and as many possible good results.For me , a good one MUST be chewy or gooey or flaky , rich, buttery and chocolatey or if you’re really lucky, all of the above.Fat will always be the best..I'm a big fan of Nuttella f.y.i...The best part is always the corner part with all the richness of cocoa flavour you can imagine.Let me share this with you.. and you won't regret....


200 grams butter
200 grams plain chocolate
450 grams caster sugar - i find it too sweet, so i cut it down from 600gm original recipe
2 teaspoons vanilla extract
4 eggs
250 grams plain flour
4 tablespoons cocoa
i add couple tbsp of nutella (crazy about it) , some nuts as an additional flavour

How to?

  1. Preheat oven to 180C, Gas 4
  2. Prepare a small rectangular roasting tin or oven proof dish approximately 8 x 12" (20 x 30cm). Grease or line with baking parchment.
  3. Melt the chopped butter and chocolate over a pan of simmering water OR in a microwave. Cool slightly.
  4. Stir in the sugar and vanilla.
  5. Add the eggs, one at a time, stirring until well blended each time.
  6. Sift the flour and cocoa together, add to the mixture and beat for about 1 minute, until smooth.
  7. Pour into prepared tin, and bake for about 45 - 50 minutes. The mixture needs to be just cooked, so start testing with a cocktail stick at about 40 minutes - it should have moist crumbs, but not wet batter, still clinging to it.
  8. Cool in tin until completely cold before removing from tin.
  9. I cut this size into 24 pieces (8 x 3), but it could easily make more smaller pieces as it is very rich.
  10. You can make a half quantiity and bake in a 7 x 7" tin for about 40 minutes (test after 35 min)"

Pineapple Crisp

This recipe is so simple, easy peazy.... even my 8 year old boy can do it (of course supervised).I made this one with a fresh and sweet honey pineapple that my husband bought back.I just bundle the ingredients in a bowl and mix it with my hand, (faster to make,faster to eat) because I admit that i'm such an impatient mum.If you are are using the fresh, don't forget to put a couple tbsp of sugar and a tbsp of flour to thicken it up.This is best served hot with ice cream or just a fresh cream like my husband did. You can change the fruit to apples or anything that available on the kitchen counter and add a little cinnamon, some nuts (why not with a little cruch and crispy effect) .I took the recipe from after enough searching for the best.Give it a try and i suggest you to double the crips as it is sooooo buttery delicious.Ok ???..
credit to:


  • 2 (20 ounce) cans crushed pineapple, drained
  • 1 cup all-purpose flour
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup butter, melted
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread well-drained pineapple into a 9x9 inch square baking pan.
  3. In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
  4. Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

Monday, March 21, 2011

Warm banana muffin in a hot day...

I've got a bunch of a bit overripe bananas that my husband brought home last week. It would be a terrible waste if i just throw it away unless i got some goats in the barn which i don't! huahuahua... They are easy to make and don't require any special cooking skills (especially a heavy lazy arms like mine).Just turn on the oven, mix everything up and pour into the cases.. done... Brew up a nice pot of coffee or tea and luxuriate in a warm kitchen filled with the rich smells of bananas and baking.

ingredients :

2 cups unbleached all-purpose flour

1 ½ tsp baking soda

½ tsp salt

¾ cup granulated sugar

1/3 cup Canola oil (vegetable and corn oil work fine too)

4 ripe bananas mashed

¼ cup sweetened condensed milk

1 tsp vanilla extract

1 egg

How to:

1. Preheat oven to 170 degrees C. Paper line the muffin tin.

2. In a small bowl, beat egg and sugar. Combine mashed banana, oil, milk and vanilla essence. Beat lightly. In a large bowl, mix flour and baking powder. Sieve the flour to the wet ingredients and mix together.

3. Fill up the muffin cups. Bake at 170 degrees C for 25 minutes.

4. Take out the muffin and leave it cool before serving.