• May
  • 25
  • 2017

Ramadan Countdown to Eid 2017!

Its that time again, Ramadan! The holy month full of blessings. My kids really look forward to counting down to Eid. They did it previous years and were so excited as soon as they come back from school, they asked if they could cross out the day. I’ve designed this printable so kids can ‘colour- in’ each day instead of crossing out the numbers. Its a great way to combine learning about numbers as well as using their fine motor skills. By the end of Ramadan, they’ll have a personalised colourful countdown to Eid!

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Download other Countdown themes:

Wreath  |    Sprinkle


  • May
  • 20
  • 2017

Ramadan Breaking Fast Dua

Assalamualaikum everyone! Sorry if I’ve been quiet, I’ve been taking a loooong and much needed break from designing as life has just gotten hectic! But my annual FREE DIY printables must go on! Here is your Ramadan Breaking Fast Dua, feel free to print but only for personal (non profit) use only. Thanks :)
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If you wish to download previous years, here is 2014,  2015,  2016


  • Apr
  • 15
  • 2017

Profiteroles cream puff (choux)

 

CREAM PUFF – PROFITEROLES
Adapted from Donna Hay with slight modifications

Ingredients for choux
½ cup (125ml) water
¼ cup (60ml) milk
¼ teaspoon salt
¼ teaspoon caster sugar
80g unsalted butter, chopped
¾ cup (110g) plain flour, sifted
3 eggs, lightly beaten
1 teaspoon vanilla essence

Whipped cream
¾ cup (185ml) thickened cream
2 tablespoons icing sugar, sifted
1 teaspoon vanilla essence

 Method

  1. Preheat oven to 180°C. Place the water,  milk, vanilla, salt, sugar and butter in a medium saucepan over medium heat and cook, stirring, until the butter is melted and  the mixture is boiling. Turn off the stove, add the flour and beat with a wooden spoon until the mixture is all mixed through and smooth; and comes away from the sides of the pan. Let it cool for 5 minutes.

  2. Transfer  to the bowl of an electric mixer and beat on medium speed for 1 minute or until cooled slightly. Add half the egg and beat until combined. Gradually add the remaining  egg and beat for 1–2 minutes or until the mixture is smooth and well combined.

  3. Spoon the mixture into a piping bag fitted with a 1cm star nozzle. Pipe into a rose onto a lightly greased baking tray lined with non-stick baking paper. Bake for 20–25 minutes or until puffed and golden. Allow to cool completely on the trays.

  4. Place the cream, icing sugar and vanilla  in a bowl and whisk until soft peaks form. To assemble the puffs, use a bamboo stick to wiggle around the bottom of the pastries and then pipe the cream into the centre. Sift the top with icing sugar


  • Dec
  • 04
  • 2016

kuih lapis | malaysian delicacy

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RECIPE FOR KUIH LAPIS

Ingredients

1 cup rice flour
2 cups coconut milk
2 tablespoon corn flour
2 tablespoon flour
1/2 cup caster sugar
1/4 tsp salt
a bi9t of rose flavouring and pink colouring

 

Method

1. Heat the steamer until water boils. Prepare a 7 inch cake pan

2. In a small pot, heat up the coconut milk until just lukewarm.

3. Add all the flours, sugar and salt into a large bowl. Add in the coconut milk. Stir until evenly mixed.

4. Divide the batter into 2 smaller bowls.In one of the bowls, add a bit of pink colouring as well as the rose. Leave the other untouched.

5. In the cake pan, pour about 100mls of pink batter and put it into the steamer. Cover and steam for 5 minutes (must time this). When time is up, open the lid and add 100mls of the white batter. Steam for another 5 minutes. Repeat this process until all the batters are finished. You should end up with 7 layers. The top layer MUST be the pink colour.

6. Once done, let it cool for a few hours and cut into mini diamond shaped cake.


  • Jul
  • 05
  • 2016

Kuih layang layang

I love these tiny crunchy sugary…what can I call it, spring roll snails? They are super easy to make and takes only a few minutes to fry.

See some photos and a video here if you need to know how to roll them!

 

RECIPE FOR KUIH LAYANG LAYANG

Ingredients

1 Packet spring roll  (20 sheets)
Caster sugar
Oil (for deep frying)
Water & a bit of cornstarch (as glue)
 

Method

1. Using 1 bamboo skewer (BBQ sticks) as a guide, put it at the edge of the spring roll sheet and start rolling as small as you can.  When you reach the end, dab some glue and press gently to close the flap. See photos here for guidance
2. Cut diagonally (this is purely for looks) and set aside in a large bowl. Repeat step 1 & 2 until all sheets have been rolled and cut.
3. In a medium sized wok, heat oil. Once heated, fry them until golden brown. This should take less than 5 minutes. Repeat until all have been fried.
4. Let cool and smother with caster sugar. Yes. Don’t be afraid of sugar. Its Eid :p

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