A Time To Share

Our God is a God of Nations:
"He so love the WORLD ... He gave His one and only son..."

Sunday 31 May 2015


Have been wanting to bake some crispy kuih bahulu
but many of the recipes I tried were
soft little zi dang kao

Gathering the informations from various bakers
I have finally arrived at this:

Crispy Kuih Bahulu

160g plain flour (replaced 1 Tbsp with rice flour)
1/4 tsp baking soda
3 eggs, chilled
150g sugar
1 tsp vanilla essence
1/4 tsp salt

oil for brushing moulds

1) heat flours in the oven 150'C for 10min, turning half way, let cool
2) beat eggs, add sugar & salt, and beat until thick, pale & sticky
3) add vanilla
4) fold in sifted flours & baking soda (sifted together)
5) grease moulds generouly & heat up the moulds, must be very hot!
6) fill the kuih bahulu moulds until almost full
7) bake in preheated oven 180'C for 10-15 until golden brown
8) lift up kuih bahulu from moulds with a toothpick
9) clean moulds before the next batch, repeat No.5
10) store in airtight containers, can last for 2 weeks

1) to make sure the moulds are well heated up before pouring
    in the batter. If not, the batter will stick to the moulds when baked.
2) When the mould get stuck with crumbs, clean the moulds!

Red Yeast Choco Cake

Wanted to bake a red velvet cake
using natural ingredients
instead of the 2 Tbsp of red colouring

I used red yeast, grounded into powder
dissolve in water

The colour did not turn out red
because the colour of cocoa dominated

275g sifted self raising flour
1/4 tsp baking soda
1/4 cup cocoa powder
1/2 tsp salt
2 Tbsp red yeast powder
2 Tbsp water
8 oz butter
7 oz castor sugar
4 eggs
1 tsp vanilla essence
1/4 cup milk

1) Sieve together all dry ingredients
2) dissolve red yeast powder in water
3) cream butter & sugar until light
4) add eggs, one at a time
5) add vanilla essence
6) fold in dry ingredients, add milk as required
7) bake in preheated oven 175'C for 30-35min

Cream Cheese Topping
6 oz butter
16 oz cream cheese
16 oz powdered sugar (sifted)
2 Tbsp milk ( needed only when cream is too stiff)

1) cream butter, add cream cheese
2) add sifted sugar when well combined
3) add milk if necessary

I did not make the cream cheese because I was quite disappointed with the
colour.  Will try again, adjusting the ingredients.

Wednesday 20 May 2015


Ethan came home from school, looking tired,
Ethan: Mama , my nose is tired .
Mama: You do look tired alright after a day in school,
            but why do you say your nose is tired too?
Ethan: because it was running whole day in school.

Ethan: Mama in which city do you live in?
Mama: Ipoh
Ethan: Do you know which city no one live?
Mama: Err ....
Ethan: give up?
Mama: Err, ok
Ethan: Electric city la....

Ethan: Learning Chinese is fun 
Hayley: yes it is
Ethan: Hayley's name is 'black pear'
Hayley: Ethan's name is 'one stool'
And we all laughed together


Mango is in season now
This is the right time to freeze them for dessert

140g mango
150g yoghurt
70g milk
50g honey

1) Puree together all ingredients
2) fill into moulds or containers & freeze 5 hours


This is indeed a shortcut to baking 
Sourdough Bread

Using sponge or poolish
takes a bit more time in baking
definitely lesser time 
when compare with feeding the starter

Thanks to King Arthur Flour for the recipe

Sponge Starter
1 cup water
1/2 tsp instant yeast
1.25 cup King Arthur unbleached bread flour
1/4 cup King Arthur whole wheat flour

Stir together, cover & leave aside for 4-16 hrs

all of the above starter
1 cup water
1/2 tsp instant yeast
1 Tbsp brown sugar
3.5 cup King Arthur unbleached bread flour
1.5 tsp salt

1) Knead together & let rest 10min
2) knead again until smooth, cover and leave to rise until double
3) shape into 2 loaves, and place on parchment lined baking tray
4) leave aside to rise until almost double
5) preheat oven 250'C
6) slash loaf and spritz with water, immediately go into oven
7) reduce heat to 220'C and bake for 25-30min or well browned
8) spritz loaf several times,  within the first 15min of baking